THE Dish: Francois Payard's Braised Short Ribs
(CBS News) World renowned chef Francois Payard has been named Pastry Chef of the Year by the James Beard Foundation and honored by the French government with the prestigious Ordre du Merite Agricole, or Medal of Honor.
He's built a culinary empire with patisseries in America, Japan and Korea. His latest is scheduled to open on New York's Upper East Side this fall.
Francois also co-authored, "Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone."
He's a third-generation French pastry chef whose love of pastry started as a child in his grandfather's acclaimed shop, Au Nid des Friandises, on the French Riviera.
Francois visited "CBS This Morning: Saturday" to serve up recipes for his ultimate dish: Braised Short Ribs.
And for dessert? Macaron ice cream sandwiches!
Braised Short Rib
- 2 lbs Flap Rib Meat (boneless short rib)
- Dry Mix (all-purpose flour, garlic powder, ground pepper, ground thyme, ground rosemary, smoked paprika, sea salt and ground pepper)
- 2 large Onions
- 2 Large Carrots
- 1 Celery stalk
- 2 liters of beef stock
- 2 Tbsp. of beef base
- Olive Oil
Coat the meat with the dry mix completely, let it rest for about 20 minutes, in the meantime make a rough mirepoix with the vegetables. In a large Dutch oven heat the olive oil and sear the meat until it reaches a dark brown color, Remove the meat and in the same oil saut?ed the vegetables for about 10 minutes, add the beef base and the stock and once it starts simmering place the meat back in the pot, carefully trying to immerse it completely, cover and place the pot in a 350 degrees pre-heated oven and cook for about 3-1/2 hours.
Shoe String Potatoes
- 6 cups canola oil
- 4 russet potatoes
- Sal de Fleur
- Ground black pepper
Wash and peel the potatoes, julienne in a mandolin with a thin cut attachment, while cutting the potatoes warm up about 2" of oil in a medium sauce pot until it reach 350 degrees, fry the potatoes in batches for about 2 minutes per batch until golden brown.
Drain the potatoes in a dish coated with paper towels, sprinkle salt and pepper, enjoy.
Caramelized Vidalia Onions
- 2 large Vidalia onions
- 3 Tbsp. Olive oil
- 4 Tbsp. of White Balsamic vinegar (apple cider vinegar is OK)
- Sea Salt
- Ground black pepper
Julienne the onions thick cut, in a deep saut?ed pan heat up the olive oil, add the onions and sprinkle the sea salt and cook, stirring a couple of times for about 5 minutes or until translucent, add the vinegar and reduce almost completely, sprinkle black pepper and enjoy.
For more of Francios' recipes, go to Page 2.
Special equipment: Cheesecloth
For the soup:
For the garnish:
500 g Rhubarb, washed, chopped
6 Strawberries, juilenned
1 Mango, peeled, pitted, julienned
2 Passion fruit, seeds only
12 Mint sprigs
For the sachet:
- 1 Lime zest
- 1 Orange zest
- 1 Lemongrass, chopped
Combine the rhubarb, water and sugar in a pot and bring to a boil. Wrap the sachet ingredients in cheesecloth and tie closed. When the liquid in the pot has come to a boil, remove it from the heat and add the grenadine and the sachet. Let infuse 2 hours. Remove the sachet and refrigerate the soup.
Scatter the strawberry julienne around the bottom of the bowls. Pour the soup over the strawberries. Using 10 pieces of mango julienne per person, make 5 criss crosses in a ring. Place several passion fruit seeds in between the mango crosses and garnish with a mint sprig.
Sorbet accompaniment suggestion: Passion fruit sorbet. (Bring 200g of sugar and 200g of water to a boil, cool, and add to 500g of passion fruit pur?e. Freeze in an ice cream machine according to the manufacturer's instructions.)
(Deconstructed) Salad Nicoise with Seared Tuna, Quail Eggs, Haricots Verts, Roasted Peppers, Baby Potatoes
Special Equipment: whisk
For the Salad:
- 10 oz Tuna, Grade A
- 8 each Quail Eggs
- 4 oz Haricots Verts
- 2 each Red Bell Pepper, roasted
- 8 each Fingerling Potatoes
- 1 cup Grape Tomatoes
- 1/4 cup Nicoise Olives
- 4 cup Mixed Baby Greens
For the dressing:
- 1/3 cup White Wine Vinegar
- 1/4 cup Extra Virgin Olive oil
- 1 tbsp Dijon Mustard
- 1 each Garlic Clove, Minced
- 1/2 tsp Sugar
- White Pepper, freshly ground
In a small bowl mix together the white wine vinegar, Dijon mustard, garlic and sugar, slowly whisk in the olive oil and season with salt and pepper.
Place the quail eggs in a small pot and cover with water, bring to a boil and simmer for 5 minutes then remove the eggs and cool. Place the potatoes in a small pot and cover with water, season the water with salt and bring to a boil, simmer until the potatoes are cooked through. Remove the potatoes and cool. Bring a pot of salted water to a boil and cook the haricots verts until tender and then shock in an ice water bath. Cut the roasted peppers in julienne and cut the grape tomatoes in half.
Season the tuna with salt and pepper, heat a saut? pan over high heat with olive oil and sear the tuna on all sides (the tuna should be very rare in the center). Toss the haricots verts, potatoes, tomatoes and baby greens in the vinaigrette each in a separate bowl. Divide the vegetables between the four plates and place each one in a separate pile on the plates. Slice the tuna in very thin pieces and place on the vegetables and put the dressed greens on the top.
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