COOK OF THE WEEK: Allyn Bryson Recipes

By NEMS Daily Journal

Wild Mushroom and Venison Stroganoff
Extra virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove of garlic, peeled and finely sliced
1 to 1
12-pound venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces
Sea salt and freshly ground black pepper
1 tablespoon paprika
1 cup wild mushrooms (you may use dehydrated, just follow package directions to rehydrate them)
1 tablespoon butter
1 tablespoon whole grain mustard
Splash of brandy
Zest of half a lemon
23 cup crème fraîche or sour cream
Cooked rice
1 bunch parsley, finely chopped
4 to 5 gherkins, sliced

Heat a large frying pan over a medium heat and add 2 tablespoons oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan on to a plate. Keep to one side.
Season the meat well with salt, pepper and paprika. Place the frying pan back on high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then, add the meat and fry for a minute or two (you can do this in two pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter, mustard and brandy.
You don’t have to set fire to the hot brandy, but flaming does give an interesting flavor. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest the crème fraîche and season to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up; it doesn’t need long as it’s been cut up so small.
Serve over cooked rice and garnish with a sprinkle of parsley and a few slices of gherkins.

French Macarons
150g powdered almonds or almond flour (114 cups)
150g powdered sugar (1
12 cups)
55g egg whites (about 2 egg whites)
Gel or powdered food coloring, if desired

150g granulated sugar (34 cups)
40g water (3 tablespoons)
55g egg whites (about 2 egg whites)

Sift together the powdered almonds with powdered sugar. Add the 55g egg whites and food coloring, if desired. Do not stir.
In a saucepan fitted with a candy thermometer, cook the granulated sugar and water to 240 degrees. In the bowl of an electric mixer, begin whipping the whites until they form soft peaks. Once the syrup reaches 245 degrees, pour the syrup over the remaining 55g egg whites while they’re whipping. Continue to whip the whites until the bowl no longer feels hot.
Add meringue to powdered almond mixture folding delicately (about 40 strokes) until the mixture falls off the spatula and blends into the rest of the mixture in the bowl within 30 seconds.
Using a pastry bag with a plain tip, pipe 1-inch rounds onto parchment-lined baking sheets. Once piped, let the rounds sit for 30 minutes to develop a crust.
Heat the oven to 400 degrees. Place macarons in oven and immediately lower temperature to 350 degrees. Bake the macarons for 12 to 16 minutes, opening the door twice to regulate humidity in the oven. Macarons are done when their “heads” are lightly pushed with your finger and do not move from their newly formed crowns. Do not worry if you need to continue cooking a few minutes longer, as humidity greatly affects these cookies.
Sandwich your favorite ganache, curd or jam between two cookies. Macarons are best when aged for 24 hours in the refrigerator, then allowed to warm to room temperature for 1 hour.
Note: Ingredients in the original recipe are listed in grams, so the amounts in parentheses are a rough conversion.

Lentils du Puy
2 shallots, diced
12 bulb fennel, diced
1 clove garlic
2 tablespoons butter
Leaves from 3 sprigs of thyme
1 bay leaf
14 cups Lentils du Puy*
Salt and pepper
13 cup white wine
312 cups stock or water
Cream (optional)

Over medium-high heat sweat the shallots, fennel and garlic in the butter for about 5 minutes or until soft and fragrant. Add thyme and bay leaf and cook 1 minute more to release their flavors. Add lentils and season with salt and pepper. Increase heat to high and pour in white wine, stirring until absorbed. Add stock (veal stock preferred) or water, cover and bring mixture to a boil. Once boiling, reduce heat to low and simmer about 25 minutes. Lentils are done when tender, but still retain some bite. Finish with a drizzle of cream, if desired.
* Lentils du Puy are named for the region in France where they are grown. You may substitute green lentils.

Tarte au Chocolat

180g butter, softened (112 sticks)
150g powdered sugar (1
34 cups)
Zest from half a lemon
38g powdered almonds or almond flour (
13 cup)
10g salt (1 teaspoon)
375g all-purpose flour (3 cups)
1 egg

300g heavy cream (114 cups)
160g chocolate, finely chopped, such as Lindt 70 percent (1 cup)
1 egg, plus 1 yolk
25g sugar (2 tablespoons)

For the dough, cream softened butter with sugar and zest. Add almond powder and salt. Add the flour and mix on lowest speed until the dough just begins to form (about 20 seconds), then add egg and finish mixing slowly for a final 20 seconds. Quickly knead into a disc. Wrap and refrigerate for at least 30 minutes before using.
For the filling, heat cream in microwave or on stovetop and pour over chocolate. Let sit for a minute before stirring. Meanwhile, whisk eggs and sugar until lighter in color. Stir cream and chocolate until homogenous, then slowly pour over egg mixture while whisking.
Roll the dough into 1⁄8-inch thickness and either line a large tart/pie pan with the dough or cut small circles to use in a mini-muffin pan for smaller tartlets. Line tart pan with foil and fill with dried beans to blind bake at 350 degrees for about 10 minutes. Remove the foil and fill with the filling and bake at 300 for about 10 to 15 minutes or until just barely set. Filling should not be loose in the center when gently shaking the pan.
Note: Ingredients in the original recipe are listed in grams, so the amounts in parentheses are a rough conversion.

Gumbo z’Herbes
12 cup canola oil
12 cup flour
2 medium onions, chopped
2 green bell peppers, chopped
2 stalks celery, chopped
2 medium turnips, peeled and chopped
1 cup scallions, chopped
2 garlic cloves, minced
6 cups greens (turnip, collard, mustard, kale, chard,) washed thoroughly and coarsely chopped
1 tablespoon fresh thyme leaves
1 teaspoon file powder
2 quarts vegetable stock
Bouquet Garni (parsley, bay leaf and thyme)
1 tablespoon Worcestershire sauce
1 pint oysters (strain and reserve liquor)
Salt and pepper
Hot sauce
Cooked white rice

Heat oil in large, heavy-bottomed pot over medium-high heat until almost smoking. Add flour carefully, whisking until roux is a dark caramel brown (this may take 45 minutes to an hour, but this is the most crucial part of a gumbo).
Add onions, bell peppers, celery, turnips, scallions and garlic, and cook, stirring often for 5 minutes. Add the greens and cook another 10 minutes or until fully wilted. Add the thyme, file powder and chicken stock. Bring to a boil, add the Bouquet Garni, Worcestershire sauce and oyster liquor, and simmer for 1 hour, adding more stock or water if the mixture gets too thick. Season with salt, pepper and hot sauce.
While the mixture is simmering, coat the oysters in cornmeal and pan fry in 350-degree oil for about 1 to 2 minutes for each side. You may omit this step and simply add the oysters after the gumbo has simmered, cooking them at the last minute so as to not over-cook them.
To serve, ladle gumbo into large bowls and garnish with fried oysters, hot rice and a few chopped scallions.

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