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2 Great Dishes To Celebrate
{ RECIPES REVEALED } 2 GREAT DISHES TO CELEBRATE
Lobster benedict and wild boar pasta are now on the menu as a Bergen restaurant marks its third birthday. So what’s your occasion for trying them at home?
Not many 3-year-olds merit the label “sophisticated,” but that’s Stern and Bow restaurant. For three years now, the eatery has been offering eclectic regional dishes, “accented” with seafood specialties, to some of the most discerning palates that ever clustered in Closter. This fall it’s celebrating Birthday Three by adding two special dishes developed by chef Ingrid Wright: wild boar paccheri for dinner (paccheri is a tubular pasta) and lobster benedict for brunch.
It’s rare for a restaurant to reveal the secrets of preparing a trademark dish—especially a brand-new one. But when BERGEN asked Stern and Bow if we could share with our readers the recipes for these two new dishes, owner Russell Stern generously complied. You’ll find them here. So enjoy these dishes at the restaurant, or wow your guests with them at your next brunch or dinner party. And who knows what delights future anniversaries will bring?
WILD BOAR PASTA (serves 6)
INGREDIENTS
n 5 lbs. wild boar cut into medium cubes, marinate overnight with salt, pepper, thyme, 2 cloves minced garlic, 1 white onion n 1 red bell pepper n 4 sticks celery n 5 cloves garlic n 1 lb. plum tomatoes n 1 Tbs. tomato paste n 1 cup heavy cream n 1 gallon beef stock n 1 cup white wine n chopped parsley and basil, to taste n salt and pepper, to taste n 2 bags paccheri pasta, cooked for 18 mins.
DIRECTIONS
In a large hot pot with oil over medium heat, cook the meat until brown on all sides for about 3 to 4 minutes. Add onions, carrots, tomatoes, garlic, pepper and celery. Allow 10 minutes of cooking and deglaze with the red wine. Let simmer for 5 minutes, constantly stirring in the wine.
After 5 to 7 minutes, add the stock and let it simmer for 3 hours.
After meat is tender, add heavy cream and let it cook till the meat is super soft. Add salt and pepper to taste. Finish with chopped parsley and basil.
LOBSTER BENEDICT (serves 4)
INGREDIENTS
n 8 organic eggs for poaching n 4 oz. butter n 4 egg yolks n 7 grain bread, 2” slices toasted n 2 cooked lobsters, 1½ lbs. each, cut in half, remove the meat n mixed greens
For the benedict sauce
n 4 egg yolks n 1 Tbs. lemon juice, freshly squeezed n ½ cup unsalted butter, melted (1 stick = 4 oz.) n pinch cayenne n pinch salt
DIRECTIONS
Poaching the eggs
Bring a large pot of water to a boil, then reduce to low (or turn off the heat). Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites. Transfer the egg to a small ramekin or bowl. Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes. Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water.
Making the sauce
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler); the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce thickens and doubles in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Assembling
Place the bread on a plate. Toss the mixed greens in a bowl with hint of salt, pepper and olive oil, then put on bread. Place ½ of the lobster meat over the salad, then place two poached eggs over the lobster. Pour the sauce over and serve.
