The Architect's Manual of Cooking Processes

THE ARCHITECT’S MANUAL OF COOKING PROCESSES

RECIPES

1. BAKED POTATO 2. DUCK PÂTÉ EN CROÛTE

THE BAKED POTATO

By Rem Koolhaus

A BRIEF HISTORY...

The potato started when it first evolved from the poisonous nightshade into it’s current form and became domesticated around 8 millenia b.c.

Potatos were originally cultivated by the Incans until Peru was conquered by the Conquistadores in the 1500s. The Conquistadores took potatoes back to Europe where they were grown and added to dishes.

Potatoes in Europe were slowly adopted but were first used by the Spanish for the military as a cheap way of giving them food. During this time the non-military residents viewed them as poisonous and disgusting.

For many years they were thought to have caused syphilis, leprosy, early death, infertility, sexual addictions, scrofula, and narcosis.

Eventually the French botanist and chemist, Antoine-Augustin Parmentier, conviced King of France Louis XVI to mass cultivate the potato to help provide food for the military. These fields were guarded 24/7 by the military which in turn sparked interest of the common people.

After this the potato became one of the most popular foods in Europe.

In 1845-1849 the “Great Starvation” started when a disease ruined the entire potato crop in Ireland. This caused a large migration of people to the United States where Luther Burbank created a hybrid potato that was immune to the disease. This disovery allowed Ireland to create a hybrid potato that was immune to the disease too.

As a result of this potatoes became a large part of the cuisnine in the United States. After the potato famine potatoes grew to be one of the largest consumed vegetables across the world.

The baked potato does not have a specific date or region where it was invented, but they became a convenience for early kitchens because of the constant fire in the kitchen. They were a convenience to make because potatoes didn’t need water to be cooked and they typically didn’t smell when they were burnt.

Potatoes have been used for more than just cooking. In the 19th century people would stuff them in their coat pockets to keep warm in the winter.

Today baked potatos come in a wide variety of types and flavors but this is a recipe for a traditional baked potatoe.

INGREDIENTS

1 BAKED POTATO

1 TBSP BUTTER

2 TBSP SOUR CREAM

INSTRUCTIONS STEP 1 PLACE POTATO IN OVEN AT 425°F STEP 2 REMOVE POTATO AFTER 25 MINUTES STEP 3 TOP WITH BUTTER, SOUR CREAM, AND SERVE

DUCK PÂTÉ U N C R O ÛU T E

By Preston Scott Cohen

STEP 1 Add flour, 1 tablespoon of kosher salt, and butter to a food processor and pulse until pea-size crumbles form. Then add egg yolks and continue pulsing until the dough coagulates.

STEP 2 Transfer the dough to the counter and kneed until smooth. Cut off onethird of the dough and shape it into a desk. Then shape the other twothirds into a larger disk. Wrap the disks in separate plastic wraps and refrigerate both for 30 minutes.

STEP 3

Grind the thyme, anise seeds, and porcini mushroom into a find powder, then transfer to a large bowl. Take the remaining two tablespoons of the kosher salt and stire with the pepper, fennel, pollen, and pickling salt.

Add in the duck, chicken, and liver into the spices and toss until evenly coated. Transfer into the freezer and let sit for 30 minutes.

STEP 4

After removing the meat from the freezer, pass it through a meat grinder twice at a large dice setting. Then stir the meat together until evenly combined and cover the bowl with plastic. Refrigerate this over night.

STEP 5 Heat olive oil on medium heat in a 10-inch skillet and add onion. After the onion is cooked add trumpet mushrooms and cook. Remove the onions and mushrooms from the heat and cool completely. Combine this with ground meat and stir.

STEP 6 Set the oven to 350°. Roll the larger dough disk into a 1/6-inc thick, 12-by18 inch rectangle. Place the 1 1/2-quart terrine mold in the center of the rectangle and score the dough around the mold. Do not cut through the dough.

STEP 7 Next roll the smaller disk into a 1/6-inch thick, 18-by8-inch rectangle and trim this into a 12-by-4 inch rectangle. Set the leftovers to the side. Use a round cutter and cut circles out of the scraps. Then cut another circle out of the previous circle.

STEP 8 Place the larger rectangle into the terrine mold and let the excess dough drape over the edges. Then press the dough into the corners and fill with ground meat. Fold the extra dough back over the meat until it is completely covered. Brush dough with a beaten egg and place the smaller rectangle on top. Seal the edges with your fingers.

STEP 9 Vent the dough on top and brush with a beaten egg. Place the dough ring over the vent. Use the scraps to decorate the top of the terrine. Brush the decorations with the beaten egg. Roll foil into a cylinder and fit it into the vent. Bake the terrine until the dough is golden brown and center of the pâté reaches 165°. Let it cool for an hour and transfer to the refrigerator.

STEP 10 In a bowl whisk the gelatin with 1/4 cup of chicken stock, and let stand for 5 minutes. Simmer the rest of the chicken stock in a saucepan then remove from the heat and whisk in the gelatin. Let the stock cool to room temperature. Pour the stock through the cylinder foil and chill pâté overnight. Remove the foil cylinder, invert the chilled pâté en croûte, and remove it from the mold. Cut into 1-inch thick slabs. Now demand someone do this process for you and have them serve it to you.

INGREDIENTS 3 1/2 CUPS ALL PURPOSE FLOUR 3 TBSP KOSHER SALT 2 STICKS CHILLED UNSALTED BUTTER, CUT INTO 1/2-INCH CUBES 5 EGG YOLKS PLUS 1 LARGE EGG, LIGHTLY BEATEN 2 TSP FINELY CHOPPED THYME 1/2 TSP ANISE SEEDS 1 DRIED PORCINI MUSHROOM

1/2 TSP FENNEL POLLEN 1 TSP FRESHLY GROUND BLACK PEPPER 1/4 TSP INSTA CURE (NO. 1) PICKLING SALT 14 OZ. SKINLESS DUCK BREAST MEAT, CUT INTO 1-INCH PIECES 8 OZ. BONELESS, SKINLESS CHICKEN THIGHS, CUT INTO 1-INCH PIECES

CONTINUED...

5 OZ. CHICKEN LIVERS, CUT INTO 1-INCH PIECES 1 TBSP OLIVE OIL 1/2 MEDIUM YELLOW ONION, MINCED 2 KING TRUMPET MUSHROOMS (3 OZ.) QUARTERED LENGTHWISE AND THINLY SLICED CROSSWISE 1 1/2 TBSP UNFLAVORED POWDERED GELATIN

2 CUPS CHICKEN STOCK MOSTARDA, FOR SERVING

SO YA...

THAT’S ALL I HAVE FOR TODAY..

THANKS