7News’ Bri Eggers visits Loyal Nine in Cambridge to see their sweet twist on a traditional New England pasta dish.
Macaroni with Roxbury Russet Apple Glaze
Chef Marc Sheehan
Loyal Nine, Cambridge
250g Whole Wheat Flour
350g Triticale Flour
100g Buckwheat Flour
Place all dry ingredients in a food processor. Buzz, add in eggs one at a time then stream in water and mix until a coarse dough forms.
Remove from food processor onto a board. Knead vigorously 25 minutes until dough is shiny and no longer sticky. Dust with a little flour as necessary if it is sticking to the board or your hands. Wrap tightly in plastic wrap and place in the fridge to rest.
Because the dough isn’t going through a pasta machine, it must be kneaded thoroughly. Let rest 1 hour. Cut dough into quarters then one at a time, cut the quarters into walnut sized pieces. Don’t cut all at once or it will dry out and be hard to roll. Cover with plastic wrap to keep moist. Roll pieces on the board into long noodles and store in semolina or coarse cornmeal. Freeze. Cut with scissors into inch and a half pieces into salted boiling water. Boil 15 minutes until cooked through. Drain onto an oiled sheet tray and toss with oil. Store in one layer to avoid clumping.
6 shallots, thinly sliced
3 roxbury russet apples, peeled, core removed, and thinly sliced
1 tablespoon butter
salt and white pepper
Sweat the shallot, apple, butter, grapeseed in a heavy bottomed pot over medium heat. Do not caramelize. Season and puree. Pass and cool.
1 roxbury russet apple
Cut the apple in half. Char on the cut side until black. Remove and cool. Thinly sliced the apple into matchstick size pieces.
To order, sear a hockey puck sized piece of meat in grapeseed oil until brown on both sides and warmed through. Sear the macaroni in grapeseed oil an once golden brown deglaze with the braising liquid. Stir in the apple puree, charred apple, and a little butter to build a sauce. Just before serving, add in the capers, anchovy, and fines herbes.
Place the macaroni in a bowl an top with the meat. Garnish with the shaved turnip, freshly grated horseradish, and chopped herbs.
½ bottle hard cider, drier the better
equal part cider vinegar
1 cup molasses
4 bay leaves, 1 sprig rosemary
5 juniper berries,
1 pint mirepoix with fennel, ginger
1 teaspoon each fennel seed, caraway seed, cloves
veal stock or chicken stock or water
Lightly sear meat. Not looking for a very dark sear. Remove meat and add in mirepoix and lightly caramelize, releasing the fond. Deglaze with wine and vinegar. Bring to a boil but don’t reduce much. Add in spices, herbs, and molasses. Add in stock and bring to boil. Check seasoning. Reduce to a simmer and add meat back in. Cover and braise @275F until done, depending on cut.
Let meat cool in braise, ideally overnight. Rewarm the braise, remove the meat and shred. Roll into torchons in plastic wrap and chill. Strain the braising liquid and reduce to sauce consistency. Season.
(Copyright (c) 2016 Sunbeam Television. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)