The Staff of Life and Substance of Rebirth

Art Culinaire, Fall, 2001

For the goat cheese, in the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix on low speed to combine. Season and set aside.

For the brioche French toast, in a medium bowl, combine the eggs, cream, and mustard. Season and whisk to combine. In a medium saute pan, melt the butter over medium heat. Dip the brioche slices into the egg mixture until soaked. Place the bread in the saute pan and saute on both sides until golden brown. Remove from the heat and set aside keeping warm.

To serve, place two slices of French toast in the center of a plate, set some salmon and a quenelle of the goat cheese on top, and garnish with chives and black pepper.

Smoked Pork Chop with Corn Bread Pudding and Pea Shoots

cindy pawlcyn

Ingredients

1/2 cup unsalted butter

For the cider sauce:

3 cups hard cider, reduced by half

4 cups chicken stock

2 tablespoons unsalted butter

2 tablespoons minced thyme

1 1/2 tablespoons minced parsley

1/2 teaspoon ground black pepper

Salt and pepper to taste

For the cornbread pudding:

1 red onion, peeled and minced

2 stalks celery, minced

2 cloves garlic, peeled and minced

4 eggs

1 1/2 cups heavy cream

1/2 teaspoon salt

2 teaspoons Dijon mustard

2 tablespoons minced sage

6 cups diced day-old cornbread

Salt and pepper to taste

For the pea shoots:

2 tablespoons olive oil

1 tablespoon unsalted butter

1 clove garlic, peeled and chopped

2 shallots, peeled and chopped

3 bunches pea shoots Salt and pepper to taste

For the pork chops:

6 10-ounce center cut applewood smoked pork chops [*]

Salt and pepper to taste

(*.) Available through Hobbs Applewood Smoked Meat Co. at (415) 453-0577.

directions

For the cider sauce, in a medium saucepan over medium heat, bring the cider and chicken stock to a boil. Reduce the heat and maintain at a simmer until reduced by one-third, about 10 minutes. Remove from the heat, add the butter, thyme, and parsley and whisk to combine. Season and set aside keeping warm.

For the cornbread pudding, preheat the oven to 350 degrees, coat the inside of a deep ovenproof pan with some of the and set aside. In a medium saute pan, melt the remaining butter over medium heat. Add the red bell pepper, onion, celery, and garlic and saute until tender, about five minutes. Remove from the heat and set aside. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and mustard, Add the vegetables, sage, and cornbread and toss well to combine. Season and transfer to the prepared pan, place in the oven to bake until set, about 25 minutes. Remove from the heat, cut into squares, and set aside keeping warm.

For the pea shoots, in a medium saute pan, heat the oil and butter over medium heat. Add the garlic and shallots and saute until translucent. Add the pea shoots and saute until tender, about three minutes. Remove from the heat, season, and set aside keeping warm.

For the pork chops, prepare a hot grill. Season and sear the pork chops until desired doneness. Remove from the heat and set aside keeping warm.

To serve, place a pork chop, some pea shoots, and cornbread pudding in the center of a plate and spoon some sauce around the dish.