Jessica Young - Buffalo Stone Cafe - April 13, 2015
Roast Chicken, Parisian Gnocchi, Tomato Love, Roasted Shallot 20 ppl
Roast chicken
- Chicken – 3 whole or 3 kg of skin on breast, or 3 kg boneless skin on thigh
- Olive oil – 250 ml
- Salt – 30 gr
- Pepper – 20 gr
- H2o – 250 ml
- Oil salt and pepper chicken. Depending on what cut we are using some more may need to be done. Place in a hotel pan, water in pan, cook at 375 f till thigh bone area reaches over 160 f.
Gnocchi
- Emmenthaler – 250 g
- Dijon – 35 ml
- Flour – 625 g + 4 cups
- Salt – 12 g
- Milk – 1250 ml
- Butter – 375 g
- Eggs – 12 each
- Herbs – 20 gr
- In an aluminum pot heat butter and milk till a scald. Add flour, stir to combine, it’s going to be stiff. Let it cook out slightly, continually stirring. Put into a mixer fitted with a paddle. Mix on med speed a few minutes to release some heat. Add herbs, chees, and salt. Add eggs slowly. The mixture should slowly slide off the paddle; depending on how big the eggs are you may not need all of them.
- Place mixture into piping bag, tying end with elastic.
- Piping into lightly boiling water, you’re going to cut nubs about an inch long with a paring knife into the water. Small batches at a time. Dip the knife into water often so it doesn’t stick.
- Cook for approx. two min; agitate them if there clumping together. Skim out onto a sheet pan to cool.
Shallots
- Salt – 4 g
- Sugar – 4 g
- Olive oil – 40 ml
- Shallot whole – 200 g
- Clean shallots. Cut into quarter or half-length wise. Toss with ingredients, and tinfoil in half hotel pan, roast for approx. 15-20 min. uncover, cook till browned.
Tomato Love
- Tomato fresh – 3.5 kg
- Olive oil – 100 ml
- Thyme – 15 g
- Nicoise olive – 80 g
- S+p – to taste
- Dice tomatoes, pit and half olives. Add everything together and cook slowly till it is ready to serve and lovely.
