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Boston, MA, United States
Free lance Chef. A Middlebury, Vermont native, Chef Jon Sargent worked his way up through the ranks of kitchens starting as a dishwasher. His career in the kitchen has taken him across the country and back. Sargent moved to Boston first in 2005 where he helped open OM Restaurant | Lounge in Harvard Square, working under chef Rachel Klein. He then headed west to Wisconsin, taking a Sous Chef position at Stout's Island Lodge. Next he headed south, travelling to Naples Florida to work for the D'Amico Corporation with chef Andrew Wicklander. Back in Boston chef Jon worked as chef d' cuisine for Chef William Kovel at 28 degrees in the south end of Boston where he worked diligently on the restaurant's seasonal, globally-influenced menu. After taking up the ranks as sous chef at Catalyst restaurant in cambridge massachusetts, Jon has been on a journey of developing his style of cooking, and focusing on the development of his own restaurant.

Tuesday, April 19, 2011

Buttermilk Panna Cotta and Rhubarb Strawberry Compote

To Make Panna Cotta

1 cup well shaken buttermilk
1/2 cup Heavy cream
1/4 cup Sugar
1/2 tsp Pure Vanilla Extract
3 Sheets of Gelatin or 1/2 pack of powder

First thing is to soak the gelatin in just enough water to cover. While you are soaking gelatin bring the heavy cream, vanilla, and sugar up in a small sauce pot until bubbles form around the edges once this has been achieved the gelatin is ready, strain out the water from the gelatin and add the gelatin to the cream and sugar mixture, whisking until completely incorporated. Once this is finished pour in the cool buttermilk and mix thoroughly let stand in a cylindrical container with paper covering the liquid, this will make sure there is no skin developing on the cream. Let stand for 15 minutes then evenly distribute into small serving containers or one small sized pie pan and refrigerate for approximately 1 hour

Strawberry, Rhubarb Compote

1# Rhubarb washed
1#Strawberry's washed
2 each oranges
2/3 cups sugar
2 tbl water
1 scant pinch of salt

Slice rhubarb on a bias and slice strawberry's from top to bottom in semi thick slices about 1/4 of an inch. Once this has been completed put in a large mixing bowl pour in sugar. Zest 1 orange and add to the mixture, Juice both oranges and pour into the mixture, add the water and scant pinch of salt. Let stand at room temperature for about 20 minutes and add to a large saute pan, over medium low heat cook for 12 minutes stirring constantly as to not allow the sugar to caramelize. Pour into a non reactive aluminum bowl over ice and cool rapidly.

Once all processes have been finished to the full explanation you can spoon the compote over the panna cotta's and serve. Don't put hot compote on cold panna cotta or they will turn back into liquid.

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