Lunchbreak: Chef Rick Gresh makes sweet potato stuffing, gnudi and caramelized carrots

Chef Rick Gresh

Event:
The Anti-Cruelty Society’s 13th Annual It’s Raining Cats & Dogs! Gala
October 24
6:00 p.m. – 9:30 p.m.
Galleria Marchetti
825 W. Erie
Chicago

For more information:

www.itsrainingcatsanddogs.org
www.anticruelty.org

Sweet Potato Stuffing

Ingredients:
1 onion, small dice
2 carrots, small dice
4 celery stalks, small dice
6-8 apples, peeled, diced
7 cups  cream
12 yolks
6 sweet potatoes, baked, peeled, chopped
3 cups vegetable stock
1 1/2 loaves brioche, crust removed, medium dice, toasted (can use other toasted bread scrap)
3 Tbs sage, chopped
3 Tbs thyme, chopped
salt and pepper to taste

Directions:
Sweat mirepoix and apples. Combine yolks and cream. Combine everything together, sit for 1 hour. Place mix into a greased parchment lined hotel pan.  Bake in a 350F oven until set.

Gnudi

Ingredients:
1# semolina
1# ricotta cheese (sheeps milk)
1 oz parmesan cheese, finely grated
1 tsp Kosher salt

Directions:
Put 2/3 of the semolina on a sheet pan. Combine the remaining semolina and the rest of the ingredients. Put mix into a piping bag and pipe onto the semolina 1 ¼” wide logs the length of the sheet pan. Cut the logs with scissors into 1 1/4 – 1 1/2″ long pieces. Roll the gnudi into rounds without any creases.  Dust with more semolina, turning over gently.  Wrap tray tightly with plastic wrap and place in cooler. Daily turn over and dust with more semolina.  Re-wrap and put back in cooler.  Do this for 3 days.  Gnudi is ready on the 3rd day.  Discard after 5th day. Cook gnudi in a pot of boiling salted water.

Caramelized Carrots with Aged Sherry Vinegar & Goat Cheese

Ingredients:
10 mixed baby carrots
3 Tbs aged sherry vinegar
10 Tbs extra virgin olive oil
2 cloves garlic, minced
1 Tbs fresh thyme, chopped
4 Tbs parsley, rough chopped
4 oz goat cheese
salt and pepper to taste

Directions:
In a small bowl combine garlic, thyme and sherry vinegar.  Slowly whisk in 6 tbsp of extra virgin olive oil, season with salt and pepper. Peel the carrots and place in a bowl and toss with the remaining olive oil and black pepper. Place the carrots in a hot pan or griddle and allow the to caramelize.  Once browned to almost burnt turn over and cook on the other side in the same manner. Remove from the pan and cut into diagonal pieces approximately 1 1/2” in length. Place the carrots and parsley in a bowl and toss with the dressing.  Taste and adjust seasoning. Place carrots in a bowl or plate for service.  Top with chunks of goat cheese.

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