Chef Marc creating a tart

Taste of Alsace Recipes

On July 25th, we continued the celebration of #FCIFlashback month with a demonstration to highlight the culture and cuisine of Alsace, France through with ICC’s Senior Director of Culinary & Pastry Arts, Chef Marc Bauer. Defined by its rich and vibrant traditions, Alsace is a region known for its cooking, where Alsatian chefs have been particularly ingenious in their ability to use day-to-day ingredients when creating culinary masterpieces!

Below are the recipes that Chef Marc shared with us through his demonstration. He even shared with us his secret ingredient for his blueberry tart…polenta! Happy cooking!

Choucroute de Poisson, Beurre Rouge
Sauerkraut with Salmon and Beurre Rouge (yields 4 people)
Ingredients:

For the Sauerkraut:

  • 1 tbsp duck fat (optional) you can use any fat of your choice
  • 100g onions (ciseler)
  • 350g bacon cut in ½ inch slabs
  • 1 clove (press into the slab)
  • 1 kg sauerkraut (rinse 3 times in cold water and drain)
  • 2 garlic cloves
  • 2 bay leaves
  • 15 ea.  Juniper berries
  • 1 tsp cumin
  • 250ml Riesling (Alsatian wine) or a dry white wine

For the Beurre Rouge:

  • 1 shallot (ciseler)
  • 1 bay leaf
  • 2 branch of thyme
  • 10 peppercorns whole
  • 50 ml red wine vinegar
  • 150 red wine
  • 30 ml H. cream
  • 250g. Butter cut in cubes

For the Final Presentation:

  • 4 pieces of 180 to 220g salmon filet, skin on
  • 8 ea. pommes chateau cooked  in water until a knife can pierce it. Hold.
  • 4 leaves of blanched savoy cabbage.
  • 8 ea. Fresh bay leaves
Steps:

Procedure for the Sauerkraut:

  • In a sauce pan melt the duck fat
  • Add the onions and sweat for 5 minutes.
  • Under medium heat, place the slab on top, add the sauerkraut (drained), the garlic bay leaves, juniper berries, cumin, and white wine.
  • Bring to a simmer on top of the stove, and cook for about 1 hour in the oven at 325F (check towards the end to make sure there is enough moisture or it will burn).
  • Keep warm.

Procedure for the Beurre Rouge:

  • In a sauce pan reduce to 9/10th: the vinegar, red wine, thyme, bay leaf, peppercorn, shallot
  • Add the cream and emulsify
  • Whisk in the butter a few cubes at a time to make the emulsion.
  • Add until the right balance of acidity and richness is achieved.
  • Season and strain.
  • Keep warm.

To Finish:

  • Dry the skin side of the salmon, season both side with kosher salt and pepper.
  • Under medium heat In a fry pan add 2 Tbsp of duck fat,
  • Once the oil reaches 350F, add the salmon, skin side down.
  • Lower the temperature and cook for about 6 to 8 minutes until the skin becomes golden brown.
  • Flip and cook another 30 seconds.
  • Hold on a wire rack for about 4 to 5 minutes.
  • Drain, reheat the sauerkraut
  • Remove the bay leaves and garlic
  • Remove the bacon skin, dice into ½ cm cubes
  • Mix gently into the sauerkraut.
  • Place on a mold, on a plate
  • Add about 3 Tbsp of beurre rouge
  • Remove the mold
  • Add the salmon, (reheated)potatoes, and (blanched ) cabbage chiffonade.
  • Finish with fresh bay leaf garnish.
Tarte aux Myrtilles:
Blueberry Tart (yields 6 people.)
Ingredients:

For the tart dough:

  • 250g cake flour
  • ½ tsp salt
  • 125 g butter, cut into ½ inch cubes
  • 90 ml water

For the custard:

  • 2 whole eggs
  • 4 Tbsp of pastry cream powder
  • 150 g of sugar or honey
  • 400 ml of crème fraiche
  • 1 pinch of salt.
  • 1 tsp vanilla extract

For assembling the tart:

  • 2 Tbsp of polenta or cream of wheat
  • 1 quart of blueberries (washed, sort out the spoiled ones and dried)

For the Garnish: Crème Chantilly

  • 300 ml crème fraiche
  • 80 g sugar
  • Vanilla extract
  • Alcool of gewurtztraminer 1 Tbsp.

Procedure for the Tart Dough:

  • In a food processor add the flour, butter, salt.
  • Pulse until the flour and butter look and feel like sand.
  • Add the cold water
  • Pulse to homogenize
  • Press the dough on a sheet of plastic wrap and shape into a round disk about 1 inch thick
  • Store in the refrigerator until needed.

Procedure for the Custard:

  • Add the eggs, pastry cream powder, sugar, vanilla and salt in a bowl
  • Whisk for about 15 seconds.
  • Add the crème fraiche

Procedure for the Crème Chantilly:

  • Hold in the refrigerator
  • Place in a pipping bag with a star tip
  • Whisk with a balloon whisk: the cream, sugar, vanilla and marc de gewurtztraminer.
  • To Assemble the Tart;
  • Roll out the pate brisee with a rolling pin to the side of a tart
  • Place into the buttered tart shell
  • Remove excess dough
  • Refrigerate for 5 to 10 minutes
  • Add the blueberries
  • Sprinkle with the polenta or cream of wheat
  • Pour in the custard
  • Place in a pre heated oven at 400 F for about 20 minutes
  • Finish for about 40 minutes at 350 F.
  • When the custard is set and the dough is golden brown
  • Remove from the oven let cool down for about 10 minutes and remove from the mold.
  • Let cool down on a wire rack to dry out the tart crust.