40 ladyfingers (preferably imported Italian savoiardi), or more as needed
Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.read more
1 Piece 2-3 lbs pork belly
1/2 cup light soy sauce
2 Tbsp Balsamic vinegar
1/4 Cup mirin
1 Tbsp Sugar
1 Cup water
4 slices ginger
2 whole garlic cloves, peeled
3 star anise
6 cardamom pods
1 Tbsp brown sugar
1/2 tsp kosher salt
Preheat Oven to 350°F
Score fat of pork with sharp knife in 1 inch intervals. Place pork belly in a cold skillet, fat side down, and turn heat to high. Sear belly for 5 minutes or until browned, pouring off fat as needed. Flip over and sear for 1 to 2 minutes or until second side is browned. Remove and place, fat side up, in an ovenproof casserole.
Combine the 9 ingredients for the braise is a small pot and bring to boil. pour over pork belly. Liquid should come halfway up pork. Cover tightly an d place in the oven. Braise for 4 hours, checking occasionally and basting with liquid.
When pork is very tender and practically falling apart, turn oven up to 500°F
Sprinkle top with brown sugar and kosher salt and bake, uncovered for 15 to 20 minutes(watching carefully to avoid burning) or until top is golden brown and skin is crisp.
remove from the oven, place pork on a baking sheet, top with a clean skillet and weight down with cans, for about 15 minutes, to remove extra fat. Remove weights and return pork to marinade in a casserole and chill until fat congeals.
Remove far from marinade. Cut pork into pieces, or slices, or shred, and reheat in cooking liquid, before serving. serve with rice and duck crepes.
6 Tbl unsalted butter
6 beef tenderloin medalions, each 6 ounces and 1 1/2 inches thick
2 shallots, minced
1 pound mushrooms, finely chopped
4 tablespoons heavy cream
Freshly ground black pepper
2 pounds puff pastry
1 egg lightly beaten together with 1 tablespoon of water
1 cup Madeira
2 tablespoons minced shallots
1 teaspoon minced thyme leaves
1 cup veal stock
2 tablespoons unsalted butter
Freshly ground black pepper
Heat a large skillet over high heat. Melt 3 tablespoons of the butter and sauté the steaks in it for 30 seconds per side. Remove the steaks from the pan and set them aside to cool completely.
In the same skillet over high heat, melt the remaining 3 tablespoons of butter, add the shallots and mushrooms, and sauté until all the liquid given off by the mushrooms evaporates. Add the cream and season with salt and pepper. Reduce the heat to medium and continue sautéing until the mixture forms a thick puree, 3 to 5 minutes more. Transfer to a bowl or plate to cool.
Preheat the oven to 450°F.
Divide the pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle about 6 by 12 inches and 1/4 inch thick. Place a steak on one side of each pastry rectangle, leaving enough room to fold over.
Divide the mushroom puree among the steaks, spreading it evenly on top. Brush the edges of the pastry with the egg wash and then the pastry over the meat, molding the pastry to the steak’s contours and sealing the edges by pressing down. With a knife, trim off excess pastry. Decoratively flute the edges with your fingertips or the tines of a fork. Brush more egg wash over the top of each pastry-enclosed steak.
Transfer the packages to a baking sheet or dish and bake them until the pastry is golden brown, 15 to 20 minutes.
Meanwhile, make the Madeira Sauce: In a saucepan, bring the Madeira, shallots, and thyme to a boil. Reduce the heat to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season to taste with salt and pepper.
Place a pastry-enclosed steak on top of each heated serving plate and garnish with watercress. Spoon the sauce around it and serve immediately.