Braised Boar Roast Csaba Style

Serves Four

For this recipe I used a mini boar roast from a company called D’Artagnan. If you prefer, you may use a pork loin roast with 4-6 bones. 

1 1/2 lb boar roast

1 tbsp vegetable oil

1 medium onion, finely diced

1 clove garlic, finely diced

1 tsp red paprika 

1/2 tsp ground, brandied black peppercorns 

1 bay leaf

4 oz red wine

12 oz beef stock

1/2 lb Hungarian smoked hard sausage from Csaba, or smoked ham hock

4 to 6 whole peeled potatoes

For White Wash:

2 tsp potato starch

2 oz red wine

In a cast iron pot, heat the oil. Add roast and brown on all sides.

Remove roast and add the onions and garlic. 

Sauté 3-4 minutes until soft.

Remove from heat and stir in the paprika, pepper, bay leaf, wine and beef stock. 

Return to heat and return the roast back to the pot. 

Add the smoked sausage or ham hock to the pot.

Cover and simmer slow and low for two hours.

Add the potatoes around the roast and place in a 375 degree oven for one hour, making sure to baste the potatoes every 15 minutes.

If the pot liquids begin to dry up, add a little water to maintain the sauce.

Remove the roast and potatoes from the pot and thicken the sauce with a white wash of 2 tsp of potato starch and 2 oz of red wine, blended well.

Add the white wash to the pot drippings and simmer for two minutes.

Carve roast and serve with one potato and a coating of your pan gravy.

For this recipe I also served red cabbage and a roasted beet salad.

Zabaglione

Serves six

This elegant cream mousse, Italian in origin, is rich, creamy and very satisfying. It can be served as a finishing sauce over desserts, on top of cakes or with sliced fresh berries. You may also serve it alone as a dessert mousse in a champagne glass.

12 egg yolks

6 tbsp sugar

6 oz Marsala wine

In a stainless steel bowl whisk the yolks, sugar and Marsala until they are well blended and creamy.

Place the bowl over a simmering double boiler on low heat and whisk until thick and creamy. 

Serve hot in a champagne glass or as mentioned above with berries or cake.

Potatoes Amandine

Serves Six

3 large baked Idaho potatoes 

6 eggs

1/4 lb butter

1/2 cup flour

1 cup water

1/2 tsp nutmeg

1 lb sliced almonds

Salt and pepper to taste 

Heat the butter in a small casserole. Add the flour and water and stir briskly until  smooth. Remove from fire. Add four eggs and mix well, really working the entire mixture. Cut the baked potatoes in half and scoop out the insides. Grind through a meat grinder or ricer and season with salt and pepper. Add the potato mix to the flour mixture and blend well. This creates a sort of dough which you then roll in the shape of a baton. 

Important Note: This dough rolls easier if made in advance and chilled a day before preparation.

Slice the baton into two inch long pieces.

Dip each piece into flour and then into the remaining two beaten eggs and roll in almonds. 

Fry in oil for about two minutes.

This crispy, crunchy delicacy is far removed from the usual mashed potatoes.

This recipe can easily be made in advance. At Petite I would prepare hundreds at a time and hold for service until needed.