• Friday, May 26, 2017

Jory Restaurant Oregon

A Taste of Oregon
By , Jory Executive Chef
April 22, 2014

Jory Executive Chef Sunny Jin been called the “wonder boy of Willamette” – and for good reason. After honing his skills at El Bulli and French Laundry, Jin is now leading Willamette Valley to its own culinary heights, focusing on the region’s homegrown produce, wines and microbrews. This week, Jin brings a taste of farm-to-fork Oregon to Galavante, with dishes like green garlic soup with oysters, grilled Wagyu strip loin and a mac and cheese that most definitely did not come out of a box. Bon appétit.

Green Garlic Soup with Shigoku Oysters and Croutons

Ingredients

Soup:
1 quart of chopped green garlic
2 Yukon Gold potatoes, peeled and chopped
2 sweet onions, chopped
2 leeks, chopped
2 bay leaves
1 bunch of thyme
3 tbsp butter
2 tbsp olive oil
3 pints chicken stock
1 pint cream
salt and pepper, to taste

 

Tempura-fried Shigoku oysters:
2 dozen shucked oysters (your favorite oysters may be substituted)
1 cup of all-purpose flour
1/3 of a cup of cornstarch
1 tsp of baking soda
1/2 cup of carbonated water
pinch of salt

 

Mirepoix garnish:
2 sweet carrots, small dice
6 red pearl onions, peeled and cut in half
2 stalks of celery, julienned
2 tbsp of olive oil
1/2 tbsp of butter
juice of one lemon
salt, to taste

 

Persillade croutons:
12 planks of long bias cut bread
1/2 cup of parsley leaves
1 tbsp of sliced garlic
1/2 cup shaved Parmesan
2 tbsp olive oil
salt and pepper to taste

Directions

Serves: 6–8

Soup:
Place a medium-sized pot on low heat. Add the butter and olive oil. Sweat the green garlic, potatoes, onions and leeks until translucent. Make a sachet out of the bay leaves and thyme, and add it to the pot. Add all the chicken stock next and bring to a boil. Once boiling, reduce to a simmer and cook until all vegetables are very tender. Next, slowly whisk in the cream. Continue simmering for another ten minutes. Once finished, remove the sachet and puree all the ingredients. Then pass the soup through a fine-mesh sieve into a clean pot. Adjust the seasoning with salt and pepper, and keep warm until ready to serve.

Oysters:
Start by bringing some frying oil to about 350°F in a high-sided pot.

Place all dry ingredients in a bowl. Gently whisk in the water. Do not overmix. Next, submerge the oysters in the batter. Using a pair of tongs, grab the oysters one at a time and place in the fryer. Once the oysters become lightly golden, remove and place them onto paper towels and immediately season with salt.

Mirepoix garnish:
Lightly sauté the carrots in olive oil. Finish with a little butter, and season with salt and a touch of lemon juice. Repeat the same method for the onions separately. For the celery, just add to iced water. This will allow them to become a little more crispy and add a great texture to the overall dish.

Croutons:
Brush the bread on both sides with the olive oil, and place on a sheet pan lined with parchment.  Evenly spread all the ingredients across the top of the bread, and lightly sprinkle with salt and pepper. Place in an oven preheated to 350°F. Bake for about 5 to 6 minutes, or until golden brown.

 

“Gribiche” Crispy Hen Egg and Caper Relish

Ingredients

Eggs:
6 fresh farm eggs
6 egg whites
1/2 cup cornstarch
1 pint of fine breadcrumbs
salt to taste

 

Caper relish:
2 tbsp chopped capers
2 tbsp chopped cornichons
1 tbsp finely minced shallot
1 tbsp finely minced parsley
1/2 tbsp Dijon mustard
2 tbsp white wine vinegar
1/2 cup olive oil
salt and pepper to taste

 

Fines herbes salad:
1 tbsp tarragon leaves
1 tbsp of picked chervil
1 tbsp of picked parsley
1 tbsp of chive batons
1 tsp olive oil
small splash of white wine vinegar
sea salt and fresh cracked pepper to taste

Directions

Serves: 6

Eggs:
Place the eggs in ice water for about 5 minutes. Meanwhile, bring a medium pot of water to a boil. Take the eggs out of the ice and gently place them all in the boiling water. Set a timer for exactly 6 minutes. Once 6 minutes have passed, immediately place the eggs back into the ice water to stop the cooking. The white of the egg should set while leaving the yolk still creamy. Once cooled, peel and set aside in the fridge until needed.

Gently whisk the egg whites in a bowl until somewhat aerated. The aeration allows the cornstarch to incorporate more evenly. Whisk in the cornstarch until there are no lumps, and season with salt.  

Place the breadcrumbs in a different bowl. Now, take the eggs and submerge them in the egg white and cornstarch slurry. Take the egg and place it in the breadcrumbs and toss until completely coated. Fry the eggs in a fryer at 375°F until golden-brown. Remove immediately from the oil and place on a paper towel and season with salt.

Caper relish:
Whisk together the Dijon mustard and the white-wine vinegar. Next, slowly start to drizzle in the olive oil while whisking vigorously. Once the base is fully emulsified, add all the other ingredients and stir. Season with salt and pepper to taste.

Fines herbes:
Mix all the ingredients together. Dress the salad with the olive oil, vinegar and season with salt and pepper. Use immediately upon dressing the salad.

To plate:
Place a little bit of the caper relish on the plate. Next add the crispy hen egg and finish with a little of the fines herbes salad.

 

Grilled Wagyu Strip Loin with Truffled Dauphine Potatoes and Horseradish-Crème Fraîche

Ingredients

Wagyu:
6 Wagyu strip loins (your favorite steak will do just fine)
sea salt and fresh cracked pepper
1/2 cup of canola oil

 

Truffled dauphine potatoes:
1 cup of water
1/2 cup of unsalted butter
1 cup of all-purpose flour
4 large eggs
1 tsp salt
2.5 lb of peeled Yukon potatoes
2 tbsp white truffle oil (optional)
3 tbsp of Oregon white truffle shavings
sea salt to taste
3 cups of Panko breadcrumbs

 

Root vegetables:
2 carrots, peeled and diced
2 parsnips, peeled and diced
3 turnips, peeled and sliced
2 rutabagas, peeled and sliced
5 cloves of garlic
6 sprigs of thyme
3 tbsp olive oil
salt and pepper to taste

 

Horseradish-crème fraîche:
1 cup crème fraîche
2 tsp freshly grated horseradish (prepared horseradish is optional)
sea salt and fresh cracked pepper

Directions

Serves: 6–8

Wagyu:
At the restaurant, we prefer to use wagyu strip loins for their meat-fat ratio. At home, you are free to use your favorite cut of steak for this recipe. A wood-fire grill may also be hard to come by, so any grill will do. We also like to garnish our dish with spicy greens.  This is purely optional.

Allow the grill to come up to high heat. Season the steaks with sea salt and fresh cracked pepper. Lightly dab a folded paper towel with the canola oil. Very quickly brush the grates on the grill so the meat does not stick. Be very careful when doing so. The grill is hot and it wants to sear you!

You can always rub the canola onto the steak, but be careful not to remove the seasoning. Place the seasoned steaks on the grill. Try to avoid placing them directly over the flames. This will help eliminate the taste of carbon from flare-ups. Grill the steaks to your desired doneness. Let rest for five minutes before serving. Resting allows the internal juices to relax and not be so volatile. It also helps to prevent the meat from drying out as quickly. 

Truffled dauphine potatoes:
This recipe is referred to as a pâte à choux. To make the pâte à choux, melt the butter, water and salt in a medium sauce pot on medium-low heat. Add the flour and stir with a wooden spoon until it no longer sticks to the pan. Transfer the mixture to a mixer and mix on low speed using a whisk attachment. Add the eggs one at a time allowing each egg to fully incorporate before adding the next. Cover, and place in the refrigerator. 

Boil potatoes in salted water just until tender, then strain. Use a food mill to purée the potatoes into a large bowl. Mix together the potato purée, pâte à choux, truffle oil and truffle shavings. Taste and adjust with salt. Cover the mixture tightly and cool down completely, about one hour in the fridge. Once chilled, spoon a tablespoon at a time into the breadcrumbs. Using your hands, form into shapes of your choosing. Be sure to cover the filling completely with the breadcrumbs. Place the breaded batter into a deep fryer at 350°F until folded brown and fluffy on the inside. Immediately season with salt once they come out of the fryer.

Root vegetables:
Place all the ingredients in a bowl and toss until evenly covered. Season with a good amount of salt and pepper. Place the ingredients on a sheet pan and bake in an oven set at 375°F for about half an hour. Remove from the oven once the vegetables are tender, and lightly golden brown. Set aside.

Briar Rose Chèvre Gateau with Pickled Strawberries and Lemon Curd

Ingredients

Cardamom crust:
2 cups graham cracker crumbs
3 tbsp of sugar
1/2 cup of melted butter
1 tsp of ground cardamom
1/2 tsp of cinnamon
a pinch of sea salt

 

Chèvre filling:
22 oz of cream cheese
16 oz of fresh chèvre
7.5 oz of sugar
1 vanilla bean, split and scraped
8 whole eggs

 

Meyer lemon curd:
6 eggs
6 yolks
1 cup of sugar
1 cup of Meyer lemon juice
3 1/2 oz of softened butter
zest of four Meyer lemons

 

Pickled strawberries:
1 pint of strawberries
1 cup of sugar
1 cup of red wine vinegar
1 pint of water

Directions

Serves: 6 to 8

Cardamom crust:
Gently melt the butter in a pot (the microwave works just as well) over the stove on low. Mix all the dry ingredients in a separate bowl. Stir in the melted butter until evenly combined. Take the mixture and press a quarter-inch layer into the bottom of a cake pan. Bake at 350°F for about 5 to 7 minutes, or until dry and golden brown. Once finished, set aside to cool as the filling is being made.

Chèvre filling:
Have all items at room temperature before starting. In a mixer, combine the cheeses, vanilla bean seeds and sugar. Paddle on low speed until there are no lumps. Next, add the eggs one at a time until fully incorporated.

Fill the cake pan with the filling. Place the cake pan in the middle of a larger oven-proof container. Gently pour in warm water between the two containers (careful not to get any water into the filling) until it goes halfway up the side of the cake pan. Bake at 300°F on low fan, if possible. Bake for about 45 to 60 minutes, or until set firm. Set aside and let cool.

Meyer lemon curd:
Combine all ingredients in a medium-sized bowl. Set the bowl over a pot of simmering water. Make sure the bowl is not in contact with the water. Stir frequently until the curd begins to stiffen, and everything begins to come together.  This process should take about 10 to 15 minutes. Once cooked, cover with plastic wrap and cool down immediately in the refrigerator. 

Pickled strawberries:
Place the sugar, water and vinegar in a pot and bring to a simmer. Make sure the sugar is dissolved, then cool the liquid over ice. Meanwhile, wash the strawberries very well under cold running water, then remove the stems and cut in half. Add the strawberries to the old pickling liquid and refrigerate for at least two hours.  

To assemble:
Cut the cake into preferred sized portions. Dollop a generous amount of the lemon curd onto a plate, and place a piece of cake on top. Sprinkle some toasted pumpkin seeds over the top and finish with a few pickled strawberries. 

 

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