The Dish: Bâtard chef Markus Glocker
Born and raised in Austria, chef Markus Glocker spent teenage summers working in his family hotel. He went on to culinary school and began a cooking career in Germany before coming to the U.S. in New York and also under respected chef Charlie Trotter in Chicago.
Then he broke out on his own, opening Bâtard in New York’s Tribeca. The restaurant was a sensation, earning a star in the Michelin guide, three stars from the New York Times, and the 2015 James Beard Award for the nation’s best new restaurant.
Here are some of Glocker’s signature dishes:
Miso Braised Pork Shoulder
Ingredients
3 lbs Pork Shoulder (clean)
1 onion (small dice)
1 carrot (small dice)
½ leek (small dice)
2 celery stalks
1 tbsp. Miso, not too salty
1 tbsp. soy sauce
300ml brown chicken stock
200ml veal stock
1 bay leaf
½ head of garlic
1 tbsp. Tomato Paste
100ml white wine
1 tsp. of sherry vinegar
1 sprig of thyme
1 tsp. diced ginger
3 tbsp. olive oil
Directions
1. Rub the pork shoulder with miso evenly and lightly sear in a hot pan with olive oil until golden and put aside.
2. Roast the carrot, onion, leeks, and celery gently in the same pot, add tomato paste, deglaze with soy sauce, white wine and reduce until dry. Place the meat back in the pan, add the chicken and veal stock, cover with aluminum foil and braise in the oven at 300°F for approximately 1.5 hours.
3. Add the aromatics: ginger, garlic, thyme, and bay leaf and finish cooking until the meat is soft. Strain the sauce into a smaller pot and reduce to consistency.
4. Finish with a pinch of sea salt and sherry vinegar before pouring the sauce over the sliced pork shoulder. It looks great to use some freshly chopped herbs to garnish the meat.
Roasted Beets “Linzer”
Serves 4
Ingredients
1 lb. baby beets (a mix of colors, if possible)
2 tbsp. olive oil
1 sprig rosemary
2 sprigs thyme
3 cloves garlic, peeled
1/4 cup hazelnuts, blanched
1/4 cup sugar
1 cup crème fraîche
Pinch cayenne
2 baby romaine hearts
2 cups mâche salad
1/4 cup red currants
Linzer Sable (recipe and ingredients below)
Raspberry Vinaigrette (recipe and ingredients below)
Directions
1. Preheat oven to 375°F. Wash and trim beets, season with salt and pepper, and toss with olive oil, rosemary, thyme, and garlic.
2. Place on a shallow baking pan, add a little water, cover with foil and roast until tender, about 45 minutes. When beets are cool, peel and set aside. Turn oven down to 350°F.
3. Combine sugar with ¼ cup water in a small saucepan. Bring to a boil and simmer until sugar is completely dissolved. Add hazelnuts and stir until well coated.
4. Lift nuts onto a small foil-lined baking sheet, discarding excess syrup. Roast at 350º, stirring occasionally, until golden brown, 15 – 20 minutes. Cool, chop coarsely and set aside.
5. Season crème fraîche with cayenne and salt.
6. Just before serving, brush romaine hearts lightly with olive oil and place on a hot pan, just to color.
To serve: Slice beets into wedges and toss with the vinaigrette. Divide the mâche among four plates and top with the beets. Drizzle a little of the crème around the plates. Garnish with hazelnuts, red currants, grilled romaine and linzer straws.
Linzer Sable
Ingredients
2 1/3 all-purpose flour, divided
1 tsp. salt
2/3 cup sweet butter
3/4 cup sugar
1 large egg
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 lemon zest only
1 orange zest only
1 1/2 cups toasted hazelnut flour
Directions
1. Sift 1 cup all-purpose flour with salt.
2. Cream butter, sugar, egg, cinnamon, cloves, and zest until smooth. Add the flour/salt mixture and blend with the dough hook until smooth and elastic. Cover bowl with a hot damp towel and set aside to rest for one hour.
3. Add remaining all-purpose flour and hazelnut flour and blend with dough hook until smooth and elastic. Let rest again briefly.
4. Preheat oven to 325°F. Line a dark baking sheet with parchment paper.
5. Roll dough 1/8” thick and cut into straws 2” by 1/8”. Place straws on baking sheet and bake until golden brown, about 10 minutes.
Raspberry Vinaigrette
Ingredients
1/2 cup raspberry vinegar
1/2 cup olive oil
1 cup canola oil
Direction
Whisk to combine.
Brussels Sprouts
Ingredients
½ lb of baby Brussels sprouts
1 tbsp. of chopped almonds
½ leek (white part, thinly sliced)
1 tsp. of honey
1 tsp. of butter
1 tsp. grapeseed oil
½ Freshly juiced lemon
Sea salt to taste
Freshly chopped chervil to finish
Directions
1. Clean the brussels sprouts and blanch in salted water until soft. Cool down in an ice bath and put aside.
2. Use a mid-sized pot; melt the butter; add the grapeseed oil and slowly melt/cook the cleaned and thinly sliced leeks.
3. When the leeks are soft, add the cooked brussels sprouts, lemon juice, honey and finish with the toasted almonds and chopped chervil.
Red Cabbage
Ingredients
1 head of red cabbage (midsize cabbage)
1 lemon
1 tbsp. of duck fat
1 tbsp. of butter
½ apple sliced
2 shallots (sliced)
1 tbsp. of honey
2 tbsp. of red wine vinegar
Apple balsamic to finish/to taste
1 tsp. of lingonberry jam to finish
Directions
1. Clean cabbage and slice thin on the mandoline. Rinse cabbage in warm water and marinate with freshly squeezed lemon juice and put aside until the color turns bright red.
2. In the meanwhile, take a mid-sized pot and sweat down the onions and apples in the duck fat and butter until soft. Add the cabbage, honey, and red wine vinegar and slowly braise the cabbage until tender. When cabbage is almost cooked, add the lingonberry jam, salt, and apple balsamic for sweetness.
