Monday, April 04, 2005
Braised Garlic With Prosciutto and a Sherry Wine Vinegar Reduction
I thought I would make this dish last night after I saw the Paper Chef contest ingredients. I have never tried to do one of these before (Paper Chef's I mean) so I hope I did it right! Of course that was the moment my camera decided to conk out, so I have no proof of how glorious this dish came out. I actually had all of the ingredients on hand, and even with reducing the vinegar, it only took about 30 minutes total. Braising the green garlic mellowed it out a little (I found it harsh when fresh) and the reduced vinegar took on a sweetness remeniscent of balsamic, but with more depth and a sensational burnt caramel color. As for the cheese, I love the dried goat cheese, it has a texture like parmesan but less of a bite. I buy it at Whole Foods when it is available, but if it werent, I assume a smattering of fresh goats milk cheese on top would have been great too. Try it and enjoy!
½ cup sherry wine vinegar
Pinch of sugar
2 bunches large green garlic (the ones that seem like really overgrown chives), trimmed to 6 inch lengths
1 bunch leeks, cleaned and trimmed to white part only, to six inch lengths
½ cup best quality chicken stock
A few pinches of rosemary and thyme, fresh or dried
6 slices prosciutto, torn into strips
1 stick Coach Farm Dry Aged Goat Cheese
1 large bunch watercress, washed
Fresh black pepper
Add the vinegar to a saucepan and reduce by half, over a low flame. Taste and add sugar if needed. (The sweetness will depend on your taste and the quality of the vinegar.) Add a pinch of rosemary and or thyme and continue to reduce until it is almost syrupy, another approx. 20 minutes. You should be left with about 2 tablespoons worth of reduced vinegar. Remove from heat when done.
Meanwhile, in a large sauce pan, melt the butter and add the green garlic and leeks. Saute for 3-5 minutes or until slightly browned. Add the chicken stock, rosemary and thyme and cover. Lets simmer for 6-8 minutes or until softened. Remove from heat and let cool.
To plate:On a large oval dish, layer the braised garlic and leeks on a bed of the watercress. Layer the prosciutto on top and drizzle with the reduced sherry vinegar. Season with fresh ground black pepper and then grate the dry aged goat cheese over it all. Serve family style.
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Hi Rachael, looks like sherry vinegar reduction (gastrique) was a popular choice. Your recipe sounds perfect for autumn time down here in the southern hemisphere.Post a Comment