417 Cooking Class: Price Cutter Bistro Market
This month’s 417 Cooking Class is hosted by James Clary, Director of Culinary for Pyramid Foods. Clary is preparing a tasty four-course meal that includes fresh veggies, a little seafood, delectable beef and a rich, creamy dessert.
If you’re a long-time lover of Springfield’s fine-dining scene, you probably recognize the name James Clary. Clary cooked up a variety of first-class fare at Clary’s Restaurant, a former Springfield fine-dining favorite, for 20 years. Today Clary is the Director of Culinary for Pyramid Foods, which is the parent company for Bistro Catering, Food Pyramid and more than 50 grocery stores (including 417-land’s Price Cutter stores and Bistro Market). “I was responsible for Bistro Market’s menu design, and I still work with recipe development and training,” Clary says. In addition to developing new food programs and pre-made food recipes for the grocery stores, Clary also oversees three restaurants. For this month’s 417 Cooking Class, Clary will prepare an appetizer of Capellini al Crostaceo, a tasty shrimp and pasta dish that’s dressed up with spices and a fish fumé. Course 2 is a salad inspired by a restaurant Clary ate at in Florence, and the tasty main course features beef short ribs with creamy truffled polenta. For dessert, Clary prepares panna cotta with fresh strawberries. And of course, each course is paired with wine.
The 417 Cooking Class is a series that highlights the best local chefs and their creations. In the following pages, you’ll find recipes for the four-course dinner that Chef James Clary, the Director of Culinary for Pyramid Foods, will prepare on May 17 at Metro Appliances & More’s sparkling demonstration kitchen.
417 Cooking Class
Presented by Metro Appliances & More.
Sponsored by the Missouri Beef Industry Council.
Wine pairings provided by Vino 100.
WHERE: Metro Appliances & More, 3252 N. Glenstone Ave., just north of I-44 in Springfield.
WHEN: 6 p.m., May 17
TICKETS: $60 per person. Contact Megan Johnson at 417-883-7417 for details. Tickets are limited to 24 people on a first-come, first-served basis. Ticket sales begin May 2 at 8 a.m.
Course 1: Capellini al Crostaceo
Paired with Feudo Arancio Grillo
18 raw shrimp, 21/25
4 cups water
1 lemon, quartered
3 or 4 sprigs Italian parsley
4 ounces olive oil
1 tablespoon garlic, minced
½ cup onion, diced
½ cup celery, diced
4 to 6 fresh roma tomatoes
2 tablespoons basil pesto
1 lb. dried capellini or angel hair pasta, cooked al dente
3 ounces sherry
¾ cup fish fumé (fish stock)
4 ounces sour cream
To prepare Capellini al Crostaceo:
Bring water to a simmer in a large saucepan. Add lemon, salt and parsley. Cook shrimp in the water until slightly under-done, about 60 to 90 seconds. Remove shrimp, then rinse under cold water until cool. Peel, devein and split each shrimp in half vertically. Set aside. In a large sauté pan, heat olive oil and add garlic. Stirring constantly, cook garlic until golden. Add celery and onion and sauté 30 seconds. Add tomatoes, pesto and pasta. Toss pasta and continue cooking for two minutes. Add sherry and simmer for at least 3 minutes. Add fish fumé to pan, bring to a boil and simmer for 2 to 4 minutes. Add shrimp and cook until shrimp is just done. Add sour cream and mix until well blended.
For the Fish Fumé (fish stock):
2 Tablespoons butter
1/2 medium white onion, sliced
1 carrot, peeled and sliced
2 ribs celery, sliced
1 pound fish bones with meat attached or ¾ lb. lean, white fish (such as tilapia, cod, or snapper)
1 bouquet garni*
1 1/2 cups white wine
1 cup water
*Bouquet garni is a cheesecloth bag with a few sprigs each of fresh parsley, oregano, thyme, and rosemary along with a couple of fresh bay leaves. The herbs are rolled in cheesecloth and secured or simply tied with some butcher’s twine. The bag of herbs is then used to season soups, stocks and more.
To prepare Fish Fumé:
Heat the butter in a saucepan over medium-high heat. Add onion, carrot and celery. Cover and cook briefly for about 1 minute. Reduce heat to low and add fish bones or fish and continue to cook while covered. (Do not brown, but cook until meat falls off.) Add bouquet garni, white wine and water. Slowly bring to a simmer and cook for 20 minutes. Remove from heat and remove and discard the bouquet garni. Strain through chinois (or any fine mesh strainer). If you don’t have a very fine strainer, strain through a colander lined with cheesecloth. Place back in pan over medium-high heat and bring to a rolling boil. Continue boiling until liquid is reduced by half. Strain again, and reserve.
Course 2: Simple Salad of Arugula, Tomato and Zucchini
Serves 6 to 8
Paired with Yalumba ‘The Y Series’ Viognier
For the Simple Salad:
8 ounces baby arugula
4 roma tomatoes
1 large, fresh zucchini squash
Extra virgin olive oil
Fresh cracked pepper
Fresh Parmigiano-Reggiano, grated
To Prepare Simple Salad:
Toss arugula in a large bowl with just enough olive oil to coat it. Season greens with salt and pepper. Wash squash and cut vertically on a mandolin very thin. (If you don’t have a mandolin, slice squash match-stick thin into long strips). Roll each slice of zucchini into a cylinder. Cut tomatoes into quarters. Place arugula in the center of a large platter or salad bowl. Arrange zucchini rolls and tomatoes around greens. Drizzle a little oil over the squash and tomatoes then season with a little more salt and pepper. Grate fresh Parmigiano-Reggiano over salad and serve.
Course 3: Short Ribs with Truffled Polenta
Paired with Silk Oak Petite Sirah
For the Short Ribs:
6 three-bone short rib pieces
1 cup Wondra*
2 teaspoons sea salt
1 teaspoon coarse black pepper
¼ cup olive oil
1 cup mirapoix (1/3 cup each chopped carrots, celery and onions)
1 teaspoon garlic
2 cups red wine
1 bouquet garni**
2 tablespoons tomato paste
Salt and pepper to taste
*Wondra is a flour-based thickening agent available at grocery stores.
**Bouquet garni is a cheesecloth bag with a few sprigs each of fresh parsley, oregano, thyme and rosemary along with a couple of fresh bay leaves. The herbs are rolled in cheesecloth and secured or simply tied with some butcher’s twine. The bag of herbs is then used to season soups, stocks and more.
To prepare Short Ribs:
Mix Wondra with salt and pepper and dredge ribs with Wondra mixture. Shake ribs to remove excess. Heat a medium skillet to very hot, add olive oil and sear ribs until browned on all sides. Add remaining ingredients, cover and place in 300°F oven for 3 hours or until fork-tender. Serve over truffled polenta.
For the Truffled Polenta:
5 cups chicken stock or bouillon
1 tablespoon garlic, minced
¼ cup fresh sage, chopped
2 teaspoons Kosher salt
1 teaspoon coarse black pepper
3 cups polenta
½ stick butter
1 cup cream cheese
1 tablespoon truffle oil
1 cup heavy cream
To prepare Polenta:
Bring stock to a boil. Add garlic, sage, salt and pepper. Slowly add polenta, whisking constantly. Add butter and stir constantly over low heat until polenta begins to come off sides of pan. Remove from heat then place in a food processor. Add cream cheese, truffle oil and cream while pulsing, and pulse until the mixture is extremely smooth and creamy.
Course 4: Panna Cotta with Strawberries
Paired with Chambers Muscadelle
For the Panna Cotta:
2/3 cup milk
2 packages gelatin
5 cups heavy cream
1 cup sugar
1 tablespoon real vanilla extract
For the Strawberries:
2 pints fresh strawberries
½ cup sugar
½ teaspoon ground cinnamon
To prepare Panna Cotta with Strawberries:
Place milk in a small bowl and mix in gelatin. Heat cream with sugar in a medium saucepan until it boils. Watch carefully, because cream boils over very easily. Once the cream comes to a boil, add milk mixture and bring back to a boil, then remove from heat. Stir into vanilla and pour mixture into six 4-ounce ramekins. Refrigerate at least 3 hours or overnight. At least 20 minutes before serving, wash the berries, then cut the tops off. Cut berries into quarters and place in a bowl. Pour sugar on top of the berries and toss until evenly coated. Let strawberries sit for at least 20 minutes. Plate panna cotta in the middle of a plate and arrange some strawberries around it. Lightly sprinkle the strawberries with a little of the cinnamon. Serve.
Note: If you prefer a less sugary dessert, skip surrounding the panna cotta with the sugar-berry mixture and garnish the panna cotta with a single berry.