Four Courses of Fall Flavors from Level 2 Steakhouse

Executive Chef Howard Snitzer of Level 2 Steakhouse combines favorite fall flavors with first-class fare at this month’s 417 Magazine Cooking Class.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

417 Magazine's Cooking Class with
Howard Snitzer, executive chef at Level 2 Steakhouse

Event Details:
October 17 at 6 p.m.
Metro Appliances & More
417-883-7417 for more info

Sponsored by:
Metro Appliances & More 
Macadoodles of Springfield

Shiitake Manchego Bruschetta

Serves 4
Paired with Louis Jadot Beaujolais Villages

½ pound shiitake mushrooms, cut into rough julienne
Dab of butter for sauteeing
1 pint heavy cream
½-pound aged Manchego cheese, grated
French baguette cut into eight ¼-inch slices, lightly buttered and toasted (not crispy)
1 large egg
6 drops white truffle oil

To prepare
Saute the mushrooms in the dab of butter. Add the cream and reduce for five to eight minutes. Stir in the cheese and mix until melted. Pour the mixture into a bowl with steep sides. Place the bread around the outside of the bowl. Fry the egg sunny-side up and place on top. Drip the white truffle oil on top of the egg and serve.

Fall Salad with Warm Bacon Dijon Dressing

Serves 2
Paired with St. Christopher Gewurztraminer

Ingredients for the dressing
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
Salt and pepper to taste
3 tablespoons warm bacon fat

Ingredients for the salad
4 ounces baby spinach, washed and spun
0.75 ounces Grumpy Goat cheese (or another semi-firm ripened goat cheese or similar cheese)
1 black Mission fig, quartered (or use dried black figs, cut in half)
½ red pear, diced into ½-inch slices

To prepare
Mix mustard, vinegar and salt and pepper in a blender. Add the warm bacon fat until just emulsified. Taste and adjust seasoning, then set aside. Place all salad ingredients in a large stainless bowl and pour on the dressing. Toss and serve.

Smoked Brisket with Bacon-Onion Marmalade, Honey-Chipotle Sauce and Roasted Garlic Parsnip and Fennel Mash

Serves 20–30 
Paired with Wild Horse GSM

Ingredients for the brisket
½ cup dry rub of your choice
7–10-pound Wagyu brisket (or other choice beef), decked off (Level 2 uses JB Kobe Farm beef)
Fruit wood, for smoking

To prepare brisket
Sprinkle the rub generously all over the brisket (mostly on top, as the beef will not be turned during smoking). Using a fruit wood, such as apple or cherry, smoke brisket in a smoker at 185°F with constant smoke for 12 to 13 hours.

Ingredients for mash
1 pound parsnips, peeled and chopped
1 fennel bulb, quartered and cored
1 tablespoon roasted elephant garlic puree
¼ cup milk
Salt and pepper to taste

To prepare mash
Boil or steam the parsnip and fennel until fork tender. Place in food mill and process. Place in a mixer with the garlic puree and milk. Mix well. Add salt and pepper to taste.

Ingredients for the marmalade
1 lb. bacon, cut into ¼-inch pieces
1 medium red onion, julienne
1 cup granulated sugar
½ cup red wine
1 tablespoon red wine vinegar

To prepare marmalade
Saute the bacon until half way cooked. Add the onions and cook over medium heat until the onions are limp. Add the sugar and cook for 15 minutes until onions are lightly caramelized. Add the wine and simmer for 1 hour. Add the vinegar at the end (it will bring back the brightness of the red onions). Cool well.

Ingredients for honey-chipotle sauce
1 cup honey
1 small can chipotle peppers in adobo
1 bunch fresh cilantro

To prepare honey-chipotle sauce
Combine all ingredients in a bowl, and blend well with an emersion blender.

To plate
Place a scoop of mash on the plate. Thinly slice brisket and arrange a few slices on the mash. Place onion marmalade to the side or nestled against the meat. Drizzle the honey-chipotle sauce over the meat and serve.

Orange Pippin Apple Tart with Caramel Sauce

Serves 8–12
Paired with Sandemann Tawny Port

Ingredients for crust
1¼ cups unbleached flour
¾ cup powdered sugar
¼ teaspoon kosher salt
½ cup unsalted butter, chilled 
3 large egg yolks

Ingredients for filling
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
6 large Orange Pippin apples (or other local apple), cored, peeled and quartered

To prepare crust and filling
Blend flour, sugar and salt in processor, then add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form, gather dough and chill one hour. Press into a tart pan or roll out on lightly floured surface into a 13-inch circle and transfer to tart pan with removable bottom. Press sides of dough ¼ inch over the top of the pan. To make filling, mix sugar, cinnamon and cardamom together and toss the apple quarters in this mixture. Arrange apple quarters, cut-side down, around the tart. Bake at 375°F for one hour 15 minutes or until apples are tender and well browned. To plate, cut tart into portions and drizzle with caramel sauce. Serve at room temperature.

Ingredients for caramel sauce
1½ cups dark brown sugar
1½  cups heavy cream
6 tablespoons unsalted butter

To prepare caramel sauce
Heat sugar, cream and butter to a boil in a heavy pan over medium heat, whisking constantly until sugar is dissolved. Boil until caramel thickens enough to coat a spoon thickly and remove from heat. If you prepare the sauce ahead of time, whisk over low heat before serving.

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