Chef’s Corner BY CHEF NATASHA POGREBINSKY Chef Natasha Pogrebinsky DISCOVER LIC Exec. Chef at The Starlight, Williamsburg www.bearnyc.com www.ChefNatasha.com For a sophisticated Halloween dinner party this year we are serving brains. Yes, brains. They’re considered a delicacy and mostly seen in fine dining restaurants, but are surprisingly inexpensive and easy to prepare. Although it might not sound appetizing, it has a very pleasant flavor – sweet, very delicate and tender, and tastes a little like chicken nuggets. If you have never tried brains or have never cooked brains, Halloween seems like a perfect opportunity to try this playful and unique dish. Most butcher shops and even grocery stores will sell this item. The hardest part is cleaning brains, but after that it’s just like making a breaded chicken breast. Serve it with a pomegranate “blood” gravy for that extra Halloween-ish take. Brains dinner for Veal Brains: 2lbs (makes 4-6 portions) 1 Quart chicken stock 1 small chopped onion 2 garlic cloves 3 sprigs of thyme 1 bay leaf 3 eggs 2 cups bread crumbs 16 oz vegetable oil Salt and pepper Fresh Herbs Wash the brains thoroughly and leave it in a water bath for 20 minutes Simmer fully submerged in a savory chicken broth with garlic, onion, thyme and a bay leaf (about 20 minutes) Remove from stock and cool completely. Peel the outer film That’s the membrane that you don’t really want to eat, it ruins the texture and the taste. (You can also ask your butcher to pre-peel the brains for you before you cook it.) Slice into 1/2 inch pieces. Dip into egg mix. Dip into bread crumbs. Heat 16oz of vegetable oil to 325F in a pot or a pan (9” pan). Deep fry the brains to golden brown, drain on a towel or wire rack and season with salt and pepper. Pomegranate Sauce: 12 oz of pomegranate juice Seeds from 1 fresh pomegranate ½ stick of butter Fresh parsley Salt and Pepper Balsamic Glaze Reduce the juice in a shallow pan until 1/3 of it cooks out. Slowly stir in ½ stick of chopped cold butter, until a glaze begins to form. Add 1 teaspoon of balsamic glaze and continue to cook until a “gravy” forms. Season with salt and pepper and chopped herbs, add fresh operate seeds. Plate fried brains over salad, drizzle with pomegranate gravy and fresh herbs. Happy Halloween!
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