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August 17, 2021

Nagano pork chops, gremolata, and carrot puree

Nagano pork chops, gremolata, and carrot puree

Ingredients

(2 meals)

Pork Chops

  • 1 bag of Épurée carrot purees
  • 7 sprigs of thyme
  • 3 cloves of garlic
  • 100 g butter
  • Salt and pepper
  • Canola oil
  • 4 pork chops, Nagano hotel cut
  • 300 g colored Nantes carrots
  • 227 g mushrooms
  • 300 g chard

Gremolata

  • 1 bunch of parsley
  • ½ clove of garlic
  • Zest and juice of half a lemon
  • Shallot
  • Olive oil

Preparation

  1. Chop the parsley and shallot finely. Mix with lemon zest and juice, salt, garlic clove, pepper, and cover with good quality olive oil.
  2. Heat a frying pan hot to sear the meat while seasoning the meat well on both sides.
  3. Turn on the oven to 400°F.
  4. Once the pan is hot, add the canola oil and the chop, wait 1 minute and add the garlic, butter, and thyme.
  5. Use a serving spoon to wet the chop with the butter, canola oil, thyme, and garlic mixture (give it some love). For pink pork, reach 63°C in the middle.
  6. Once well browned on each side, place chops on an ovenproof baking sheet.
  7. Sauté vegetables and season.
  8. Heat the Épurée carrot purée.
  9. Place chop in the oven.
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Ingredients

(2 servings)

  • 6 U-10 scallops
  • Olive oil and butter
  • 1 bag of Épurée mushroom puree
  • 3 stalks of asparagus
    Mushrooms
  • 8 sprigs of chives
  • 1 ½ cups of Arborio rice
  • 2 tablespoons olive oil
  • 2 teaspoons of butter
  • ½ cup of white wine
  • 1 chopped onion
  • 3 ½ cups chicken broth (or vegetable broth)
  • ½ cup of parmesan cheese
  • Salt and pepper
  • Lamb’s lettuce

Preparation

  1. Heat a skillet with olive oil.

  2. Meanwhile, season scallops, add butter halfway through cooking, reduce heat to medium and brown well on one side. Turn on oven to 400°F.

  3. Finely slice asparagus and chives.

  4. Sauté the mushrooms in nice foaming butter and set aside.

  5. In a saucepan, put the oil, butter, and onion and sweat over medium heat.

  6. Add the rice and brown it well, the rice will become a little transparent. When it reaches this point, add the white wine and let it reduce to dryness.

  7. Then add the hot chicken broth. (Do it like the white wine, go cup by cup, let it reduce to dryness or almost before adding the other cup). The whole thing will take about 20 minutes.

  8. Put the scallops in the oven with a small knob of butter for about 5 minutes so that the scallops are hot.

  9. The rice should still be a bit al dente and the consistency not too dry or wet. When the consistency is right, add the parmesan, the asparagus, the sautéed mushrooms, and the hot mushroom puree. If you like, you can add a tablespoon of butter and mix it all.

  10. Add salt and pepper to taste.

  11. Assemble the plate and enjoy the moment! You deserve it.

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Ingredients

  • 2 bags of Épurée mashed potatoes
  • Approximately 650 grams of cleaned filet mignon
  • 5-6 sprigs of thyme
  • Canola oil
  • 200 g butter
  • 3-4 cloves of garlic
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  • Olive oil
  • Salt and pepper

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  2. Turn on the oven to 400°F.
  3. Place the meat in the pan and after a few minutes, add the butter, thyme, and garlic.
  4. Use a serving spoon to wet the tenderloin with the butter, canola oil, thyme, and garlic mixture. (give it some love).
  5. Once well colored on all sides, place the meat on a baking sheet to finish cooking in the oven or on the BBQ. For rare cooking, the temperature in the center must be between 55°C and 60°C. Cover with aluminum foil and let it rest.
  6. Meanwhile, start a pot of hot salted water to cook the beans. Prepare ice water to put the beans and stop the cooking to keep a nice color, once the beans Al dente.
  7. Reheat sauce and Épurée potatoes
  8. Mix all the salad ingredients except the olive oil, salt, and pepper in a mixing bowl. Add when ready.
  9. Heat the beans in butter and water (glazed beans), season once the water has evaporated and the beans are hot.
  10. Assemble the plate and enjoy!
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  • Cheeses of your choice (2-3)
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  • 15 ml olive oil
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  • Add shiitakes and cook for 3 to 4 minutes.
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