Stolen from David Ogren, Paris Commune Exec. Chef, this delicious recipe results in comfort food with a French flare - what could be better?
Stolen with permission from David Ogren, Paris Commune Executive Chef, this delicious recipe results in comfort food with a French flare - what could be better?
Located in the West Village, Paris Commune boasts a sense of history that’s nearly unheard of in New York’s competitive dining scene - after thirty two years in existence. In its first location on Bleecker Street, they were trend-setters that kicked off the West Village’s revitalization in the 70’s and introduced New Yorkers to the concept of Nouveau Cuisine. Lucille Ball was known as a joke-cracking regular in the days when the restaurant still featured a smoking dining room, while Phyllis Dillard was captured in stacks of photographs standing on the bar mantle and riling up the crowd.
The menu is packed with French classics like Escargots Flambé, Steak Tartare, Onion Tart, Duck Paté and French Onion Soup – and that’s just the appetizers. Entrées include Filet Mignon, Poulet and Steak Frites and Grilled Ostrich for the more adventurous. And of course the dessert menu is suitably mouth-watering, with a secret-recipe Ginger Bread, Maple Pecan Bread Pudding and Spiced Pumpkin Fritters. If you happen to be near the West Village, paying a visit to Paris Commune will be well worth your while!
About the chef: An accomplished, innovative, and talented 26-year old, David Ogren was raised in Michigan, and summering on the Northern Shore of Lake Michigan taught him an appreciation for nature and its offerings. He found a passion for the kitchen early in his teens, and went on to earn a degree at the Culinary Institute of America in New York. He then moved to Boston and became Sous Chef of Aquitaine, where he honed his culinary talent and developed his rustic French/Mediterranean style.
After stints at Thomas Keller’s The French Laundry in Yountville California, and as Executive Chef of the Commons Hotel in Provincetown Massachusetts, he became Executive chef Ammos Estiatorio in New York City, appeared on Food Network’s Chopped, and earned praise from several notable food writers for his innovative twist on Greek flavors.
David is looking to the future with Paris Commune, and is re-inventing the well established local favorite as one of the most sensational French bistros in New York City.
99 Bank Street (corner of Greenwich Street)
212 929 0509
Roasted Atlantic Salmon is served at Paris Commune for $23.
This recipe makes 4 restaurant servings.
Pernod Beurre Blanc Sauce Ingredients:
1 Shallot- roughly chopped
2 cloves garlic
2 sprigs thyme
1/4 cup dry white wine
1/8 cup Pastis (preferably Pernod)
1/8 cup heavy cream
1/4 pound unsalted butter
Cauliflower Puree Ingredients:
Heavy cream (as needed)
Water (as needed)
Kosher salt (as needed)
White pepper (as needed)
Roasted Vegetables Ingredients:
16 Brussels sprouts
8 Nicoise olives
8 Golden raisins
2 Sprigs thyme, stems removed
Smoked bacon, pancetta or guancale to taste (optional)
Extra virgin olive oil
Roasted Atlantic Salmon Ingredients:
4 x 6-8 ounce filets
Extra virgin olive oil
Steal This Recipe® Step by Step Instructions for the Pernod Beurre Blanc Sauce:
In a small sauce pot, sweat the garlic and shallots until translucent, but do not develop any color.
Add the white wine and Pernod and reduce the volume by ¾.
When the alcohol is reduced, add the heavy cream and thyme, and reduce the volume of the cream by half.
When the cream has been reduced, turn the heat down to a medium-low temperature.
Next add the butter in three equal parts whisking constantly to melt.
Strain the finished sauce through a fine mesh strainer.
The sauce must be kept warm, but not too warm. The best place to “hold” the sauce is somewhere over the stove in an insulated container.
Steal This Recipe® Step by Step Instructions for the Cauliflower Purée:
Clean cauliflower, removing all green parts and cut into small pieces.
Place the cleaned and chopped cauliflower in a small pot.
Cover the cauliflower half way with heavy cream and then add enough water to cover ¾ of the cauliflower, season with a small amount of salt and white pepper.
Boil the cauliflower until tender.
Strain the liquid and reserve. Place the cauliflower in a blender and turn on to med-high speed, adding cooking liquid until the desired consistency is reached.
Steal This Recipe® Step by Step Instructions for the Roasted Vegetables:
Clean the cauliflower, removing all green parts and cut into small florets.
Cut the bottom stem from the Brussels sprouts and then cut them in half from top to bottom.
Remove the outer 2 or 3 layers of leaves from the Brussels sprouts.
When the sprouts are clean rinse both of the vegetables under cold water and dry. When ready to serve, toss the vegetables in olive oil, salt and pepper and place in a hot sauté pan together with the bacon or pancetta (or a little olive oil, if not using a pork product).
Sauté, stirring every 2 to 3 minutes until the vegetables are tender and have developed a golden brown color and the pork is cooked.
To finish add the capers, olives and raisins and cook until warmed, be careful not to burn the raisins as they have a high sugar content and will burn quickly.
Turn off the heat and season to taste with salt and pepper, sprinkle thyme leaves over your mixture just before serving.
Steal This Recipe® Step by Step Instructions for the Roasted Atlantic Salmon:
Preheat the oven to 350 degrees.
Season the salmon with salt and white pepper.
Please note: At Paris Commune we leave the skin on and cook it until it is crispy and delicious. You may remove the skin; it is a matter of personal preference.
In a large sauté pan coat the bottom of the pan with olive oil, make sure the oil is very hot; wait until it begins to give off wisps of smoke.
Place the salmon in the pan skin, or presentation, side down. Do not move the fish or shake the pan. Place the pan in a 350 degree oven cook for five minutes and then flip the pieces of fish over.
Cook approximately another 5 minutes for medium rare with 2-3 minute increment for more for medium to medium well to well done.