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MATT CARTER HOLIDAY RECIPE:
Brussels Sprouts
1 lb. Brussels sprouts
2-3 Shallots
2-3 Garlic cloves
1/4 C Lemon juice
3 oz. Butter
6-8 oz. Pancetta
6 Chervil sprigs
1/4 C White wine
2 tsp. Black pepper
1 pinch Nutmeg
Slice Brussels sprouts in half, toss in oil andgrill. Remove, cool and peel leaves. Julienne pancetta, and fry in a small sauté pan until brown but still soft. Place on towel and cool. In a small sauce pot, caramelize garlic. Add wine and lemon juice. Reduce until almost dry. Add sprouts, pancetta, butter and spice. Cook until coated with butter. Season and serve.
Maine Lobster and Butternut
Squash Risotto
3 1 1/2 lb. Lobsters
2 lb. Mirepoix
4 Fresh bay leaves
3-4 oz. Tarragon
2 C Port
2 C Brandy
8-12 Tomatoes
1 bunch Thyme
3-4 Garlic cloves
1-2 T Red miso paste
In a large pot filled with 3 gallons of water, add one-third of the mirepoix, bay leaf, tomato, tarragon, thyme and garlic. When the water is boiling, cook the lobsters for 7-8 minutes. Shock in ice water. Reduce the poaching liquid by half. Clean the lobster meat from the shells, and large dice in uniform pieces. In a medium rondeau, caramelize the rest of the mirepoix, garlic and herbs. Add miso and tomatoes. Add the brandy and port. Reduce until almost dry. Add the lobster shells. Simmer for one hour. Strain, and be sure to press the shells for all their liquid. Reserve 5 cups lobster stock for pick up. Reduce the rest of the liquid on low heat until almost dry (should look like tomato paste).
Butternut Squash:
1-2 Butternut squash
2-3 oz. Butter
1/2 bunch Thyme
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Allspice
2 Garlic cloves
Slice each squash in half. Cover with minced garlic, spices, herbs and butter. Roast first squash until fork tender in 350-degree oven, 15-20 minutes. Roast the other until browned and cooked all the way through. After cooled, small dice the first squash, and reserve for risotto. Puree the second squash (should resemble baby food).
Risotto:
1 C Vialone nano
1-2 oz. Extra virgin olive oil
2 sprigs Thyme
3 Garlic cloves
4-6 C Chicken stock
1-2 sprigs Rosemary
In a small sauce pot, sauté garlic, thyme and rosemary in extra virgin olive oil. Add risotto and toast. Adding one cup at a time, stirring constantly, cook risotto on medium until al dente.
Cider Crème Frâiche:
6 T Crème frâiche
2 T Apple cider
1 T Apple cider vinegar
2 T Granny Smith apples, dried
1 pinch Cinnamon
1 pinch Nutmeg
1 pinch Allspice
1 sprig Tarragon
In a small pot, reduce apple cider and apple vinegar, until sticky. Whip the crème frâiche in a small bowl. Add reduction and brunoise dried apples and spices. Reserve.
For Plating:
2 C Whipped cream
6-8 sprigs Chervil
4-5 oz. Butter
2 T Chives
Heat up lobster base in a large pot. Heat risotto in a medium pot, and cover with lobster stock. Add diced squash to risotto and enough butter to bind. When the lobster base is simmering, add 5 cups lobster stock. Bring to a boil. Add lobster meat and chives to squash risotto, season and place into 6 bowls. Place a spoonful of apple crème frâiche on top of each. Garnish with chervil. Add the squash puree and the whipped cream to the lobster base. When the cream has incorporated, season and serve.
Pomme Boulangère
8-10 Creamer potatoes
1/2 lb. Clarified butter
1 Yellow onion
1 bunch Thyme
6 oz. Gruyère
6-8 C Chicken stock
1-2 can Green chilies
Warm clarified butter. Peel and slice potatoes as thin as possible on mandoline into butter. Shave the onion as thin as possible on mandoline, and caramelize in pan. Layer potatoes in square oven-proof dish, adding some onion and thyme between layers. Halfway through, add grated gruyère. When finished, drizzle some of the butter over the top with some thyme leaves. Cover with chicken stock, and bake in 350-degree oven uncovered until cooked, 20-30 minutes or until golden brown. Heat chilies in some of the butter, and pour over top. Serve.
