Pickled Beef Tongue Recipe in Creamed Spring Leek Tart
This vibrant summer dish pairs beautifully with the clean notes of cool climate chardonnay. Meet Chef Young at the Moveable Feast brunch on Sunday, July 22nd. Tickets on sale at coolchardonnay.org.
Ingredients:
1 beef tongue
Water
Salt
Pickling Liquid:
2 cups white vinegar
2 cups water
2 bay leaves
10 peppercorns
2 cloves garlic crushed
Method:
Simmer tongue in pot of salted water for 3 hours. Peel off outer skin layer covering tongues. Bring pickling liquid ingredients to a boil. Place liquid in refrigerator to cool for approx..5 hours. Once liquid cools, place tongue in pickling liquid for 24 hours.
Creamed Leek Mixture:
2 cups of roughly chopped leeks
1 clove garlic chopped finely
1 tsp. chopped fresh thyme
1 cup cream (35%)
Salt and pepper to taste
Additional Ingredients:
1 pkg. store bought puff pastry
Cooking oil approx. 2 tbsp.
Method:
In a pan over low heat, sweat the leeks and garlic for approx. 2 minutes with cooking oil, stirring occasionally. Add the thyme, cream and gently simmer until cream reduces to bind leeks together.
Assembly:
Cut out the puff pastry with 4” round cutter . Place 2 tbsp. creamed leek mixture onto pastry, leaving 1cm portion near the edge all the way around. Bake tart off in oven with suggested baking time on pastry package, or until pastry puffs up around leek mixture and is golden brown. Slice pickled tongue, and place on top of pastry and serve.
About Chef Young
Chef Young’s interest in food began at a young age when he used to watch his mother and grandmothers cook. Before settling in Niagara-on-the-Lake, Chef Young’s career began at Walper Terrace Hotel in Kitchener, ON. He also received detail-oriented culinary instruction from European Chefs at Langdon Hall in Cambridge, ON. Considered by many to be Canada’s premier Relais Chateaux property. Drawn to the discipline, Chef Young went to Europe working with Chef Michael Caines, a two star Michelin Chef at Gidleigh Park Hotel in Devon, England. Chef Young returned to Toronto’s Canoe Restaurant under the leadership of Chef Anthony Walsh before setting up roots in Niagara-on-the-Lake, ON. Nathan joined Ravine in 2012.
Wine Pairings:
Dom. Chanson Pere & Fils Pernand Vergelesses 1er Cru les Caradeux 2009 – France
Pale golden colour. Very pure citrus mixed with apricot. Beautiful minerality and delicate oak note.
Complex and well-structured. Beautiful minerality. Taut and fresh. Long and refreshing finish.
Lamoreaux Landing Chardonnay Reserve 2008 – United States
A satisfying balance of fruit and oak characters, notes of crisp golden delicious apple and honey peak with a burst of freshness, developing into a long, buttery finish. Complex and engaging on the palate, it is a classic match for the finest cheeses, seafood, poultry or pasta dishes in butter, cream sauce or extra virgin olive oil.
Ravine Vineyard Estate Reserve Chardonnay 2010 – Canada
Pale Lemon colour. A butterscotch and toasted pineapple nose with hints of caramel, baked apple, toasted oak and baking spices. Full & round, long & crisp and follows through to the finish.
2007 Ravine Vineyard Estate Winery Ravine Estate Vineyard Reserve Merlot, Niagara Peninsula, Ontario
A deep rich red from a fabulous vintage! Notes of black plum, blackberry and kirsch. Supple layers of flavour. Wonderful! 183202 12.2% D 750 ml $55.00 Score: 90/100.
2010 Ravine Vineyard Meritage, Niagara Peninsula, Ontario
Savoury with a pleasant cedar-bitterness through the mid-palate that’s surrounded by cassis and wild blackberry. Very well structured. Drink: 2012 – 2015 285627 12.5% D 750 ml $24.95 Score: 88/100
2010 Ravine Vineyard Redcoat Merlot Cabernet Franc Cabernet Sauvignon, Niagara Peninsula, Ontario
A juicy chewy blend of lusciously ripe grapes: 60% Merlot, 29% Cabernet Franc, 11% Cabernet Sauvignon. Savoury with black cherry aromas and flavours and purple plums, licorice and anise. A smooth, full-bodied texture and weight with a nice mouth-watering bite for food. Pair with: pork. Drink: 2012 – 2016 260406 13.2% D 750 ml $17.95 Score: 88/100
