Recipes Pear and Fingerling Potato Ragout Be the first to rate & review! Marcus Samuelsson: Why He Loves Cooking Delicious, Quick Side Dishes By Marcus Samuelsson Marcus Samuelsson Instagram Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundation Awards. He is a longstanding judge on the hit Food Network show Chopped, head judge of Top Chef Family Style, and Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef and his latest book The Rise: Black Cooks and the Soul of American Food. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 Ingredients 1 cup Ruby Port or Madeira 1 cup dry red wine 2 tablespoons honey 2 sprigs fresh tarragon 3 ripe but firm Bosc pears, peeled, halved and cored 1 cup heavy cream 1 cup chicken stock 1 tablespoon unsalted butter 1/2 pound fingerling or Yukon Gold potatoes 2 endives, trimmed, cored and cut crosswise into 1/4-inch wide strips Directions Combine the port or Madeira, red wine, honey and tarragon in a medium saucepan. Add the pears and bring to a simmer over medium heat. Cook for 10 minutes, or until the pears are slightly softened. Remove from the heat and let the pears cool in the cooking liquid. With a slotted spoon, remove the pears from the cooking liquid; set aside on a plate. Combine the cream, chicken stock, butter and 1 1/2 cups of the pear cooking liquid in a saucepan. Bring to a simmer and simmer for 45 minutes to 1 hour, until the liquid is reduced by half. Meanwhile, put the potatoes in a small saucepan, add salted water to cover, and bring to a boil. Reduce the heat slightly and cook the potatoes for 18 to 20 minutes, until just tender. Drain and let cool slightly, then peel and cut into 1/4-inch thick rounds. While the potatoes are cooking, cut the pears crosswise into 1/4-inch thick slices. Set aside. When the sauce has reduced, add the pears and potatoes and heat through. Fold in the endive and serve. Serve With Coffee-Roasted Duck with Pear and Fingerling Potato Ragu . Rate it Print