Chef Marcus Jernmark

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   CHEF MARCUS JERNMARK, of Göthernburg, Sweden, is the executive Chef of Aquavit in Manhattan.

Chef Marcus, believes in the simple Scandinavian philosophy that passion is the cornerstone of his culture and passion, whether he is cooking or brainstorming, should inspire and inflence the way you approach cooking ... 

Here is a lovely recipe from Chef Jernmark´s kitchen ... 

CELERIAC WITH WHITE TRUFFLE BARLOTTO ... 

4 oz. butter room temperature
1/2 oz. grated white truffle
2 tsps. white truffle oil
2 shallots minced
1 garlic clove minced
10 oz. celeriac diced
12 ounces barley 
4 sprigs thyme fresh herb
1/2 cup dry white wine
2 quarts homemade chicken broth warmed
a drizzle of Sherry, Champagne or Cava Vinegar
salt and freshly ground pepper to taste 
4 ounces: CHEESE VÄSTERBOTTEN, A SWEDISH HARD COW CHEESE THAT IS GRATED; ONE CAN SUB: GRANA PADANO OR REGGIANO PARMIGIANA ... OR SIMILAR ... 

1) prepare the truffle butter

2) combine butter, truffle oil, grated truffle and sprinkle fresh parsley and season with salt and white pepper to taste; wrap in plastic and freeze for 1 hour ... then, thaw and it is compound butter ... 

3) sauté the shallots, garlic and diced celeriac in butter until lightly caramelized 

4) add the barley and thyme and sweat it for 1 minute

5) add the white wine and cook it off 

6) add 1 cup chicken broth stirring constantly

7) continue to feed stock into the barley little by little, risotto style 

8) when the barley is just tender, remove from heat and stir in the truffle butter and the cheese ( see note below)

9) season with salt and freshly ground white and black pepper and another drizzle of vinegar 

10) garnish with fresh parsely and celery leaves and shaved white truffle 

SERVE WITH CRUSTY DARK BREAD ( BARLEY OR LINEN BLACK BREAD FROM SWEDEN ) AND AN AQUAVIT OR WHITE SPARKLING WINE ...  

swedish cheese:  VÄSTEBOTTEN - IKEA or other Swedish Exporters. 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Chef Marcus Jernmark Posted: 02 April 2013 at 10:28
	CHEF MARCUS JERNMARK, of Göthernburg, Sweden, is the executive Chef of Aquavit in Manhattan. Chef Marcus, believes in the simple Scandinavian philosophy that passion is the cornerstone of his culture and passion, whether he is cooking or brainstorming, should inspire and inflence the way you approach cooking ... Here is a lovely recipe from Chef Jernmark´s kitchen ... CELERIAC WITH WHITE TRUFFLE BARLOTTO ... 4 oz. butter room temperature 1/2 oz. grated white truffle 2 tsps. white truffle oil 2 shallots minced 1 garlic clove minced 10 oz. celeriac diced 12 ounces barley 4 sprigs thyme fresh herb 1/2 cup dry white wine 2 quarts homemade chicken broth warmed a drizzle of Sherry, Champagne or Cava Vinegar salt and freshly ground pepper to taste 4 ounces: CHEESE VÄSTERBOTTEN, A SWEDISH HARD COW CHEESE THAT IS GRATED; ONE CAN SUB: GRANA PADANO OR REGGIANO PARMIGIANA ... OR SIMILAR ... 1) prepare the truffle butter 2) combine butter, truffle oil, grated truffle and sprinkle fresh parsley and season with salt and white pepper to taste; wrap in plastic and freeze for 1 hour ... then, thaw and it is compound butter ... 3) sauté the shallots, garlic and diced celeriac in butter until lightly caramelized 4) add the barley and thyme and sweat it for 1 minute 5) add the white wine and cook it off 6) add 1 cup chicken broth stirring constantly 7) continue to feed stock into the barley little by little, risotto style 8) when the barley is just tender, remove from heat and stir in the truffle butter and the cheese ( see note below) 9) season with salt and freshly ground white and black pepper and another drizzle of vinegar 10) garnish with fresh parsely and celery leaves and shaved white truffle SERVE WITH CRUSTY DARK BREAD ( BARLEY OR LINEN BLACK BREAD FROM SWEDEN ) AND AN AQUAVIT OR WHITE SPARKLING WINE ... swedish cheese: VÄSTEBOTTEN - IKEA or other Swedish Exporters.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Sponsored Links