Duck Broth With Grilled Vegetable Timbales With Crispy Parmesan And Asiago

More from this source
Wisconsin Cheese


Add a comment


1 1/2 tablespoons clarified butter

1 1/2 tablespoons vegetable oil

Crispy Wisconsin Parmesan Pierogies (recipe follows)

Grilled Vegetable Timbales (recipe follows)

6 cups Duck Broth, very hot (recipe follows)

Fennel Oil (recipe follows)

Wisconsin Asiago Lace (recipe follows)

To Assemble Appetizer: In non-stick skillet heat butter and oil; add Crispy Wisconsin Parmesan Pierogies and sauté until crisp and browned. Drain and keep warm. Place Grilled Vegetable Timbale in center of heated soup plate. Ladle hot Duck Broth around ti

Crispy Wisconsin Parmesan Pierogies:

1 cup flour

1/2 teaspoon fennel seed, ground

Ground red pepper, to taste

1/4 cup unsalted butter, diced, chilled

5 tablespoons Wisconsin Parmesan cheese, grated and divided

1/4 cup sour cream

1/4 cup Caramelized Onions (recipe follows)

1 tablespoon clarified butter or vegetable oil

1 tablespoon olive oil

1 egg yolk, whipped with 1 tablespoon water to make egg wash

Crispy Wisconsin Parmesan Pierogies: In the bowl of food processor with steel blade, combine flour, fennel and red pepper to distribute evenly. Add chilled butter and run machine until butter is the size of small peas. Add 3 tablespoons Parmesan and all o

Grilled Vegetable Timbales:

2 tablespoons kosher salt

1 1/4 teaspoons fennel seed, ground and toasted

1/2 teaspoon black pepper, coarsely ground

1 1/2 pounds peeled Idaho potatoes, sliced 1/4 inch thick

1/3 cup olive oil, divided

1 teaspoon minced garlic, divided

1/2 cup dry white wine

18 fresh shiitake mushroom caps (about 2 1/2 inches wide)

2 tablespoons fresh lemon juice

Fennel, Apple and Onion Relish (recipe follows)

1 cup plus 2 tablespoons Wisconsin Asiago cheese, grated and divided

Grilled Vegetable Timbales: Combine salt, fennel and pepper and grind to blend until even. In bowl, toss potato slices with fennel salt to taste, 2 to 3 tablespoons olive oil and 1/2 teaspoon garlic to coat evenly. Lay potatoes on parchment lined baking s

Remove stems from shiitakes (use stems when making duck broth). Toss caps with 2 to 3 tablespoons olive oil, fennel salt to taste and 1/2 teaspoon garlic to coat evenly. Grill shiitakes over hardwood charcoal for 2 minutes on both sides. Place in a bowl,

To assemble timbales: Oil 6 timbale molds (2 1/2x3 inches). In each mold, place 2 slices potato, to cover bottom. Top with 1 1/2 tablespoons Fennel, Apple and Onion Relish and 1 tablespoon grated Asiago. Place a shiitake, cap side up, on top. Repeat to ma

You might also like

Muscovy Duck Breasts With Black Rice
Cat Cora
Japanese Style Broast Duck
No Recipes
Egg Drop Soup
Nourished Kitchen
No Recipes
Foie Gras Pot-Au-Feu With Truffle Juice And Goo...
Michael Ruhlman
Braised Duck Legs With Mustard Greens And Bok Choy
Enriched Duck Stock
Duck With Cherries
Ramen Broth
Cook Taste Eat
Peking Duck Broth With Nappa Cabbage
Los Angeles Times