This winter, borrow your cooking inspiration from a few of the world’s most acclaimed chefs, courtesy of All-Clad Ambassadors, Chef Thomas Keller, Chef David Chang, and Chef Nancy Oakes.
Puree of Sweet Carrot Soup ?
Recipe by Thomas Keller; Serves 4
Prepared in an All-Clad TK 8 Qt. Rondeau ?
1½ tablespoons butter
1 large shallot, thinly sliced (about 2½ ounces)
¾ pound sweet carrots, peeled and sliced into ½ inch pieces
1½ quarts carrot juice
1/3 cup heavy cream
2½ teaspoons honey
All-Clad TK 8 Qt. Rondeau
1) Heat the All-Clad TK 8 Qt. Rondeau over medium heat. Add the butter to melt, then add the sliced carrots and shallots. Sweat until tender. Add about a quarter of the carrot juice to the Rondeau and gently reduce, stirring occasionally until the juice is almost syrupy. Add the cream and cook down by half, and then add the remaining carrot juice and honey.
2) Use an All-Clad Immersion Blender to blend the soup inside the Rondeau; alternatively, you can transfer the glazed carrots to a standing blender. Blend the soup until it is very smooth, then taste and add salt if desired. Strain the soup through a fine mesh sieve. This soup is equally delicious served cold or hot.
Drunken Short Ribs, with Tomato Chili Sauce and Cabbage Lime Slaw
Recipe by Nancy Oakes, Serves 10-13
Prepared in an All-Clad Dutch Oven
8 lbs. beef chuck short ribs, boneless
6 dried New Mexico chiles
12 roma tomatoes, halved
1 7 oz can of chipotle pepper in salsa adobo
2 yellow onions quartered
6 cloves of garlic
2 T. dried oregano
2 t. cumin seed, toasted
2 T. coriander seed, toasted
1/2 t. ground cinnamon
1 bunch cilantro, sprigs picked from the stems and stems reserved
1/4 c. oil
1 btl. Repanso Tequila
Kosher salt and freshly ground black pepper to taste
All-Clad Dutch Oven
Wipe clean the dried chilies and remove the stems, seed and veins. Toast the chilies in a medium hot oven for a minute or two until they just start to change color, remove stems and seeds.
Soak the toasted chilies in water for at least 30 minutes, drain and reserve the soaking water.
In a spice grinder, add the toasted cumin and coriander seeds. Grind into a fine powder.
In a blender, add the soaked chilies, tomatoes, onion, garlic, oregano, cumin, coriander, cinnamon and cilantro stems.
Add about 1 cup of the reserved soaking liquid and blend, add more liquid if necessary to obtain a very smooth & thick consistency.
Adjust the seasoning with salt and pepper.
Blot the short ribs dry with a paper towel and season well with salt. Heat the dutch oven over medium high heat, add the oil and wait until it shimmers. Add the short ribs and brown on all sides, be patient, this will take a few minutes per side.
Once the beef is browned, remove and set aside.
Remove all but 4T. of oil from the pot and return to medium heat, add the reserved tomato-chili sauce, bring to a simmer and stir frequently, about 3–4 minutes.
Stir in the tequila, and then return short ribs to pot.
Cover and place in 325°F oven.
Cook for 2 hours, turning the short ribs over every once in a while. At 2 hours remove the lid, return to the oven to cook for 1/2 hour. This will reduce the sauce and deepen the color.
Check for doneness by piercing the roast with a thin knife or fork. Once there is no resistance in the center, remove from the oven. Let cool in sauce.
Degrease the sauce by ladling off any excess oil at the top. Adjust seasoning.
To server remove the beef from the sauce, gently pull the warm beef apart with two forks, pour the warm tomato-chili sauce over the pulled beef.
Cabbage Lime Slaw
1/2 head green cabbage, sliced very thinly
1/2 head napa cabbage, sliced very thinly
1 small onion, halved and sliced very thinly
2 julienned jalapenos, seed removed
Pickled cilantro leaves
1–2 ea. Juice of limes
1–2 t. salt
2 T. sugar
Toss everything together and serve immediately or drain before serving if made ahead. Adjust seasoning.
Queso Fresco: Corn tortillas, diced avocado seasoned with lime and salt
To serve: Place a generous spoonful of meal and sauce on a warm corn tortilla. Sprinkle with warm queso fresco and diced avocado, top with a pinch of slaw. Serve to friends with more tequilla.
Pan Roasted Bouchot Mussels
Recipe by David Chang, Serves 4
Prepared in All-Clad Stock Pot
1/3 cup denjang (Korean fermented bean pasta) or failing that, shiro
2 tablespoons sherry vinegar
2 tablespoons minced peeled fresh ginger
2 tablespoons sliced scallions (greens and whites), plus 1/2 cup scallions cut into 1 1/2 inch long julienne
6 garlic cloves, thinly sliced
4 to 5 pounds mussels
1/4 cup grapeseed or other neutral oil
1 cup dry sake
Freshly ground black pepper
All-Clad Stock Pot
Smash together the denjang, sherry vinegar, ginger, sliced scallions, and garlic cloves in a small bowl. Set aside.
Clean the mussels: Put them in a large bowl of cold water and let them sit for a few minutes to purge any grit, then scrub their shells clean of any debris, and rip off the “beards” — the little fuzzy strands sticking out of the side of the shells.
Pour the oil into a deep wide pot with a lid that will later comfortably accommodate all the mussels, and set over high heat. After a minute or so, when the oil is hot but not smoking, add the mussels. Cook, stirring for 1 minute, then add the sake. Cover the pot and steam the mussels until they’ve all opened, about 4 minutes.
Remove the lid from the pot, scoot all the mussels to one side, and add the denjang mixture to the liquid in the bottom of the pot. Stir to incorporate it, which should happen rather quickly, then toss the mussels to coat them with the sauce and pan juices.
Using a slotted spoon, transfer the mussels to four deep bowls. Discard any mussels that did not open.
Pour the broth-sauce from the pot over the mussels, and garnish each portion with a heavy dose of black pepper and some of the julienned scallions. Serve at once.