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Food Fest Farewell

Three of New York's great masters, Chef Tom Valenti of Ouest, Chef Alexander Smalls of Shoe Box Cafe in New York's Grand Central Terminal, and Chef Terrance Brennan of both Picholine and Artisinal restaurants, visited The Early Show to say goodbye to Bryant Gumbel.

The following are the recipes for the food they presented during this very special food fest.

Chef Alexander Smalls:

Bourbon Praline Ham
Serves 12


One 15-pound fully cooked smoked ham
1 qt chicken stock
1 onion quartered
2 carrots rough chopped in 4 pieces
1/2 bunch celery
2 cups white vinegar


  1. In a large roasting pan, put all ingredients and roast, covered with foil, for 1 hour at 325 degrees.
  2. Uncover and trim. Score and glaze with praline sauce.
Bourbon Praline Sauce Ingredients

1 box dark brown sugar
1 cup mustard
2 tbs. nutmeg
1 tsp. cinnamon
juice from 2 lemons
1/4 lb. butter
2 tbs. BBQ sauce
2 cups toasted pecans
3 cups good bourbon


  1. Place all ingredients except bourbon in a 3 qt. pot. Bring to a simmer and cook 15 mins, stirring constantly.
  2. Take off flame when thick and add the bourbon, stirring to incorporate. Glaze ham as needed.
Chef Tom Valenti:

Braised Short Ribs
Serves 4 – 6

This recipe captures all the soul-nourishing qualities of beef stew but does so with the beef still on the bone. It is extremely adaptable in that you can serve it simply with some braising liquid and roasted vegetables; or chill, slice, and grill it; or make the basis of a satisfying sandwich. You can also chop it and stuff ravioli with it.

Keep the bone side up while cooking to ensure that the meat stays submerged and moist while cooking. For a dynamic presentation, skip the step of removing the bone and slice the short rib with the bone in.


2 pieces short ribs, with 3 ribs in each piece (about 2 1/2 pounds each)
Coarse salt
Freshly ground black pepper
Garlic powder
3 tablespoons plus 1/2 cup olive oil
2 ribs celery, roughly chopped
1 carrot, roughly chopped
1 large Spanish onion, roughly chopped
1/2 cup tomato paste
5 sprigs thyme
1 bay leaf
1 tablespoon black peppercorns
3 anchovy fillets
1 whole head garlic, cut in half
2 cups red wine
1 cup dry white vinegar
1/3 cup white vinegar
1 teaspoon sugar
2 cups veal stock or demi-glace
2 cups chicken stock or water


  1. The day before cooking, score the fat covering the bones and season with salt, pepper, and garlic powder. Cover with plastic wrap and keep in the refrigerator overnight.
  2. Preheat the oven to 325 degrees F.
  3. Warm 3 tablespoons oil in a pot over medium-high heat.
  4. Add the celery, carrot, and onion to the pot, and cook until very soft, about 5 minutes.
  5. Add the tomato paste and cook for 1-2 minutes.
  6. Add the thyme, bay leaf, peppercorns anchovies and garlic and cook another 2-3 minutes.
  7. Add the red and white wine, vinegar, and sugar, raise the heat to high, and bring to a boil. Lower the heat to medium and add the veal and chicken stocks. Leave over medium heat while you brown the ribs.
  8. Pour remaining oil into a sauté pan and place over medium-high heat. Add the ribs to the pan and brown on both sides, about 1 minute per side. Use tongs to flip them over.
  9. Transfer the ribs to a roasting pan, bone side up, and pour the braising liquid over the top.
  10. Cover the roasting pan with aluminum foil and cook in the preheated oven for 1 hour.
  11. Remove the foil and cook for 3 more hours, or until the bones are easy to remove and the meat is very soft. Turn the ribs over during the last 15 minutes to brown them a bit.
  12. Remove the ribs from the braising liquid and strain. Skim off all the fat you can from the liquid and pass as a sauce.
Wine: Serve this with a zinfandel or shiraz.

Chef Terrance Brennan:

Wild Mushroom and Duck Risotto
Serves 6

4 legs duck confit (available from D'Artganan at specialty food stores like Dean & DeLuca)
4 tbsp. butter, unsalted
1 1/2 cups onion, diced
1/2 tsp. sea salt
2 1/2 cups vialoni nano or arborio rice
1 tbsp. garlic, minced
1/4 cup white wine
4 1/2 cups chicken stock, heated
1 1/4 cups fava beans, blanched and peeled
2 cups chanterelle, porcini, and black trumpet mushrooms, cleaned and sautéed
1/2 cup Parmigiano-Reggiano cheese, grated
3 1/2 tbsp. white truffle oil
6 tbsp. flatleaf parsley, chopped
3 tbsp. sage, chopped
sea salt and freshly ground pepper, to taste
6 tbsp. Parmigiano-Reggiano cheese, shaved


  1. Remove the meat from the duck legs. Cut meat into 1-inch pieces and set aside.
  2. In a 5-quart stainless steel pot, melt 2 tbsp. of the butter over medium heat. Add the onion and salt. Cook until translucent, about 6 minutes.
  3. Using a wooden spoon, stir in the rice. Make sure the rice is thoroughly coated with butter. Add the garlic and wine. Cook until the liquid is reduced and the rice is almost dry.
  4. Add 1 cup of warm chicken stock stirring constantly until the rice is almost dry. Add the remaining stock 1 cup at a time, reserving 1/2 cup. With each addition, stir constantly until the liquid is absorbed before adding the next cup of liquid. The process should take 20-25 minutes.
  5. Stir in the diced duck meat, fava beans, mushrooms and the remaining 1/2 cup of chicken stock. Cook for 2 minutes and remove from the heat.
  6. Whisk in the grated cheese, truffle oil, parsley, chives, sage and the remaining 2 tbsp. of butter. Season with salt and pepper to taste. Cover and let sit for 1 minutes.
  7. Arrange the risotto on 6 plates and garnish with the shaved cheese. Serve immediately.
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