Category Archives: Potatoes

Zucchini & Sweet Potato Pancakes w/ Homemade Apple Sauce

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Zucchini Sweet Potato Pancakes

Now that the fall season has finally arrived, it’s time to start cooking with seasonal ingredients that are richer in color and warmer in flavor. One of my favorite dishes to make in the fall are Potato Pancakes, served with applesauce and sour cream, just like my Grandma used to make.

KitchenAid Juicer

 

 

 

 

 

 

 

 

 

 

 

 

 

I recently got a KitchenAid® Juicer and Sauce Attachment for my Stand Mixer and decided to do a twist on this traditional family recipe by making Homemade Applesauce and making the pancakes out of zucchini and sweet potatoes to add some healthy color and fall flavors to the dish. I used my KitchenAid® Stainless Steel 3-Quart Saucepan, which was perfect for cooking the applesauce in, and a fantastic KitchenAid® Copper Core 12″ Nonstick Skillet, great for cooking the pancakes with it’s large base and even, quick heat distribution.

Homemade Apple Sauce

Homemade Apple Sauce

Zucchini Sweet Potato Pancakes

Zucchini and Sweet Potato Pancakes with Cinnamon Sour Cream

Healthy, delicious and super easy to make!

CLICK HERE FOR THE FULL RECIPE ON THE KITCHENAID BLOG

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Seafood Corn Chowder

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Seafood Corn Chowder

Now that summer is coming to an end, I thought it would be appropriate to make one last dish to celebrate the season. And what would be better than something with fresh seafood and something that requires minimum cooking effort in this scorching weather?

Seafood

I decided to make a delicious Seafood Corn Chowder, chock full of seafood – lobster, scallops, crabmeat, shrimp, fresh corn,

fresh veggies

and all kinds of fresh veggies – multi-colored bell peppers, onions, potatoes, garlic and spices, all cooked in a chicken stock finished with cream and garnished with fresh chives and parsley.

Seafood Corn Chowder 2

I made this chowder in my gorgeous KitchenAid® Professional Seven-Ply 8-Quart Stockpot, which is perfect for making soups, stews, chili, and one-pot dishes for a crowd.

Pour Cream

It’s extra large and made out of multi-layered stainless steel so it’s sturdy and heats up quickly and evenly. It also has optional pasta and steamer inserts, which I love, that fit right inside the large pot and lid. This is definitely one of my favorite go-to pots that I use for everything and it all fits conveniently together with a stainless steel lid to seal in moisture and heat.

Seafood Corn Chowder 3

It’s heaven in a bowl, really.

READ THE FULL STORY & GET THE RECIPE ON THE KITCHENAID BLOG HERE

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Moussaka and Memories of Greece

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Greek Moussaka

Classic Greek Moussaka is one of the most popular Greek dishes, and a staple “comfort food” and main course meal in Greece (as Lasagna is in Italy). This tasty Greek dish is a culinary delight to those who sample it for the first time, and I experienced it when I went on a trip to the Greek Islands a few years ago for my birthday.

oia greece santorini

Some friends and I were in Santorini, a beautiful island in Greece in the Aegean Sea with pastel colors and gorgeous views, eating at a restaurant in Oia called Pelekanos, nestled up in the hills overlooking the sea.

Pelekanos

The sun was setting, the relaxing music was playing softly in the background and the atmosphere was just perfect. The waiters graciously came over and attended to our every need, and made our dinner a spectacular night with their attention to detail not only in the food and wine, but our dining experience overall.

waiter

The table was elegantly set, with fine china, white tablecloths, crystal glasses and silverware with beautiful flowers as a centerpiece. The waiters filled our glasses with water and wine, lit the candles on the table and gave us recommendations of the specials and enlightened us on some of their popular Greek dishes on the menu.

Fava Bean Dip

As we joyously dined, they quickly cleared our plates when we were finished eating, filled our glasses when they were half full, and stood by the table a few feet away with a watchful, attentive eye, to let us know they were on stand by for service, but just far enough away to not be obtrusive on our dining experience.

table setting

They always had a smile on their faces and let us stay at the table long enough to enjoy our dinner, engage in great conversation, take photos of our food and engage in the gorgeous bright red sunset that was going down over the ocean as we sat and viewed it in awe. I felt like I was sitting in a little piece of heaven up there and never wanted to leave.

Sunset

One of the most delicious dishes I ever tasted was the Moussaka, which I ordered that night. It was a perfect mixture of spicy meat at the bottom, layered with potatoes and tender eggplant, and tons of béchamel and gooey cheese on top. The vegetables were steaming as I dug into this gorgeous meat and vegetable pie – my mouth watered at the sight and smell of it. I became so obsessed with this luscious Greek dish that I decided I needed to make it for my big Greek birthday party when I got home from vacation.

moussaka

Moussaka can be made in many variations, but the classic recipe uses layers of eggplant, potatoes, a spicy meat and tomato sauce with a touch of cinnamon and a rich and delicious béchamel sauce and bubbly kefalotyri cheese on top. Other variations are Moussaka with zucchini or artichokes instead of eggplant, ground lamb instead of ground beef, or vegetarian-style with zucchini, eggplant and potatoes without the meat. Either way you make it, with its warm and rich flavors and gooey cheese you’ll be hooked.

I made this recipe with zucchini and potatoes, and combined ground lamb with ground beef together. The combination of all the spices from the meat and seasonings soak into the vegetables and once you layer some creamy béchamel and gooey cheese on top, you’ve got yourself a delicious heartwarming dish. Be careful to pat dry the vegetables though before layering in the baking dish, as you don’t want the liquids to make the Moussaka too watery as they are cooked down in the oven.

You’ll need a lot of time and kitchen space to make this dish, and if you’re cooking for a crowd, you’ll be safe to double the recipe and make two large rectangular baking dishes of it, as it won’t last long. The flavors in this dish really improve if you 
make it a day ahead. It’s also a very filling dish, so you may want to serve it as the main course, and accompany it with a Greek Salad, some Stuffed Grape Leaves and Tzaziki for a light side dish along with some Garlic Lemon Hummus and grilled pita. Serve with a red Greek wine and a shot of Ouzo as an aperitif.

Oia Santorini
Oia Santorini

Moussaka and Memories of Greece

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 6-8

Ingredients

  • Zucchini/Eggplant Potato Mixture:
  • 1/2 cup Greek olive oil
  • 3 large zucchini (or eggplants), sliced
  • 3 large potatoes, sliced
  • Meat Sauce:
  • 3 onions, chopped fine
  • 4 cloves or garlic, minced
  • 1 pound ground lamb or beef
  • 3 tablespoons tomato paste
  • 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon cayenne
  • 1/2 cup red Greek wine
  • 1 (28 ounce) can of tomato puree
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons fresh oregano (or 1 tablespoon dried)
  • Kosher salt
  • Fresh ground black pepper
  • Bechamel Sauce:
  • 1/4 pound butter
  • 6 tablespoons all purpose flour
  • 1 quart of whole milk
  • 4 eggs; beaten until frothy
  • 1/4 teaspoon grated nutmeg
  • Zest from 1 lemon
  • 2 cups ricotta cheese
  • 1 cup fine bread crumbs
  • 1 cup grated Parmesan cheese

Instructions

  1. Zucchini/Eggplant Potato Mixture:
  2. Cut the zucchini/eggplant and potatoes into slices about 1/2 inch thick. If using eggplant instead of zucchini, peel the eggplant first. Brown the vegetables quickly in 1/4 cup of the oil in a 12-inch skillet over medium-high heat for about 5 minutes until lightly golden brown, transfer to paper towels to drain and set aside.
  3. Meat Sauce:
  4. Heat the remaining ¼ cup of oil in the same skillet and cook the onions until they are?golden brown. Add the garlic and cook for another minute. Add the ground meat, tomato paste, cinnamon, cayenne, and cook for another 8-10 minutes. Pour off excess fat through a strainer and return meat mixture to the pan. Then add the wine, cooking until almost completely evaporated, about 5 minutes.
  5. Add the tomato puree to the meat mixture and bring to a boil, then reduce the heat to medium low and simmer over low heat;?stirring frequently, until all the liquid has been absorbed, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper. Remove the?mixture from heat.
  6. Make the Bechamel Sauce:
  7. Preheat the oven to 375 degrees F and heat a medium saucepan over medium heat.
  8. Make the white sauce by melting the butter?and blending in the flour, stirring with a wire whisk until smooth. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture,? stirring constantly. When the mixture is thickened and smooth, remove ?it from the heat. Cook slightly and stir in the beaten eggs, nutmeg, lemon zest and ricotta.
  9. Assemble the casserole:
  10. Grease an 11x16-inch baking dish or casserole dish and sprinkle the bottom lightly with?breadcrumbs.
  11. Arrange alternate layers of the zucchini/eggplant and potatoes and meat sauce?in the pan, sprinkling each layer with Parmesan cheese and bread crumbs.
  12. Pour the bechamel sauce over the top and sprinkle some additional Parmesan cheese on top. Bake 1 hour, or until top is golden.
  13. Remove from the oven and cool 20 to 30 minutes before serving.
  14. Top with additional chopped fresh parsley. Cut into squares and serve.
http://www.theartfulgourmet.com/2015/04/06/moussaka-and-memories-of-greece/

  • Want to meet purveyors who are making a difference with their customers? Check out BonAppetit.com’s “Out of the Kitchen”, an ongoing exploration of the relationships that build and sustain the food industry. See how hyper-local food markets operate and how their focus on quality and service keep customers coming back for more.

 

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A Big Bowl of Comfort :: Irish Stout Beef Stew

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IrishBeefStew1

Winter is always a little bit depressing without any sunshine and constant grey skies and snow storms every other day in New York City. But there’s something cozy about it too, when I’m pent up in my apartment with not much to do other than cook, watch a good movie and snuggle under a blanket with my heater on. For my birthday last November my Mom got me a gorgeous Wolfgang Puck cast iron ceramic enamel braising pan which I’ve been dying to make a big pot of delicious comforting something or other in. I’ve had a craving for a warm and homey stew and had some Irish Stout Beef Stew Starter on hand from Williams-Sonoma so it was the perfect excuse to get cooking and cure the winter chills outside.

I rounded up some beef chuck, carrots, potatoes, chopped tomatoes, onions and baby peas and threw it all in the big pot. Adding a dark stout beer and beef broth gives it a hearty savory flavor and the stew starter has a nice balance of spices in it like cumin and curry and paprika for a little extra kick. The bad news is, Williams Sonoma has discontinued the Irish Stout Stew starter, but they do have a lovely Beef Stew Braising Base you can use instead that has dark beer and fire-roasted red peppers, chiles and tomatoes in it that would work just as lovely. After a few hours in the oven it’s just a big pot of yum. Kinda like a big hug. Now that’s worth staying in for.

SauteBeef

Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.

SauteOnions

Add onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.

BeerandBroth

Add Worchestershire sauce and beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.

BeefBeerBrothOnions

Return the seared beef to the pot, add the chopped tomatoes, carrots, potatoes and Beef Stew starter and salt and pepper to taste, and bring to a boil.

StewReadyForOven

Cover and throw the pot into a preheated 350 degree oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit. Place pot back in the oven braise for another 30 minutes to an hour. Defrost the baby peas and add into the pot the last 5 minutes or so.

IrishBeefStew4

Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with rye bread or Irish Brown Bread and a glass of Guinness or dark beer of your choice.

A Big Bowl of Comfort :: Irish Stout Beef Stew

Prep Time: 30 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 45 minutes

Yield: 8

Serving Size: 1 cup

Ingredients

  • 1 cup seasoned pan-searing flour (Wegmans or Wondra)
  • 4 tablespoons canola oil, divided
  • 2 pounds boneless chuck beef, cut into 1-inch cubes
  • 1 ½ large onions, sliced
  • 2 tablespoons minced garlic (3 or 4 cloves)
  • 1 tablespoon Worchestershire sauce
  • 1 bottle Irish stout beer (like Guinness)
  • 1 14-ounce can low-sodium beef broth
  • 4 Roma tomatoes, chopped fine in a food processor
  • 2 cups baby carrots or large carrot chunks
  • 6 Yukon Gold potatoes, quartered into chunks
  • 1 package frozen baby peas
  • ¼ cup starch or roux thickener and water slurry (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Rye or Brown Bread for serving

Instructions

  1. Preheat the oven to 350 degrees F and heat 2 tablespoons of canola oil over medium-high heat in a large cast iron enamel braising pan or Dutch oven.
  2. Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.
  3. Add sliced onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.
  4. Add Worchestershire sauce and beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.
  5. Return the seared beef to the pot, add the chopped tomatoes, baby carrots, potatoes and Beef Stew starter and salt and pepper to taste, and bring to a boil.
  6. Cover and place the pot into the oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit. Place pot back in the oven braise for another 30 minutes to an hour. Defrost the baby peas and add into the pot the last 5 minutes or so.
  7. Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with rye bread or Irish Brown Bread and a glass of Guinness or dark beer of your choice.
http://www.theartfulgourmet.com/2014/01/21/irish-stout-beef-stew/

IrishBeefStew2

Cozy Up.

Other Beef Stew recipes you might enjoy:

Beef Stew with Beer and Paprika – Pioneer Woman

Martha Stewart’s Beef Stew

Old-Time Beef Stew – Paula Deen

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Mix it Up! Non-Traditional Holiday Menu Ideas & Recipes from NYC Top Chefs

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International Holiday Menus

It’s that time of year again to start planning menus and recipes for the holidays. But instead of just serving traditional turkey or ham,  mashed potatoes and green bean casserole, why not mix it up a little bit and serve your holiday meal with an international flair? I had the opportunity to go behind the scenes and interview several Top Chefs and restaurants in NYC to get some creative ideas for non-traditional holiday menus for the holidays. Whether it have a Spanish, French, Asian, Jewish or Italian twist; here are some great international menu ideas and recipes for a fabulous holiday meal with family and friends that break the norm.

Spanish Holiday Menu – Alex Raij, Executive Chef at Txikito NYC     

Executive Chef Alex Raij from the Spanish restaurant Txikito in NYC always makes a classic, festive dish for the holidays. This Canelones de Bakalao Recipe (Salted Cod Fish Canneloni with Crème Fraiche) feeds a crowd and references Basque, Catalan and Argentine family holiday traditions that Chef Raij grew up with in Spain. Serve with other traditional Spanish hot and cold tapas such as: Pikillos: roasted Navarran sweet peppers with ajoarriero; Kroketas: crispy creamy croquettes; Boquerón: marinated white anchovy with eggplant and piquillo; Cogollos: butter lettuce, Basque anchovy, and Bonito del Norte and Tutera: gratin of artichoke, Roncal, Jamón.

Canelones de Bakalao
Canelones de Bakalao

Photo Credit: Kristen Hess

Canelones de Bakalao Recipe (Salted Cod Fish Canneloni with Crème Fraiche)

Executive Chef Alex Raij, Txikito

Serves 6

1 9×9 inch baking dish, preferably earthenware
12 – 4 inch square pieces fresh pasta sheets boiled and shocked in ice water (The Chef recommends cooking longer sheets and then cutting them after they are cooled in ice bath so they are more uniform)

Filling and topping

2.5 pounds cod
2 tablespoons Kosher salt, plus more for seasoning
2 cups olive oil
1.5 cup tomato pulp pref. pomi brand
2 cups Creme fraiche
2 tablespoons  finely chopped chives
50 grams hackleback or other high quality caviar

Preheat oven to 375 degrees.
Salt the cod with the 2 T. kosher salt and let stand 10 minutes.
Rinse and pat dry.
Place the cod in a small pot and cover with olive oil.
Place on medium low heat and poach the cod in the oil until it flakes when prodded
Remove the fish to a mixing bowl to cool.
Pour 1/2 cup of the poaching oil over the cooling cod to cool with it.
Heat remaining oil add the tomato fry the tomato until cooked and a little sweet, season with salt.
Pour the tomato oil mix I the bottom of the baking dish.
Break up the cooled cod and flake it with clean hands.
Whip it up with the oil with a spatula or wooden spoon.
Place 6 pasta sheets side by side and place 1/12 of the filling at the end of each sheet.
Roll away from you and place on the tomato.
Repeat with the rest of the filling and next 6 sheets.
Season the crème fraiche with salt and pour over the caneloni.
Bake at 375 until bubbly.
Sprinkle with chives and top with caviar just before serving.

Serve 2 pieces per person.

Printed with permission of Alex Raij. All rights reserved.

—–

French Holiday Menu – Olivier Quignon, Executive Chef at Bar Boulud

Even as Chef Olivier Quignon of Bar Boulud prepares to celebrate his seventh Christmas in NYC, he hasn’t lost touch with the French holiday traditions of his hometown, the Northern French town of Beauvais. Christmas in the Quignon household, and in the restaurant he helms on behalf of renowned French Chef Daniel Boulud, Bar Boulud, is traditional to a tee, lasting up to six hours and spanning just as many courses. What does a typical French holiday meal entail?

Oysters “Always oysters. We shuck them at lunch and the eating begins.”

Cured or Smoked Fish

Foie Gras “This can be hot, seared, or served as a terrine.”

Hot Fish or Pasta

Poultry

Beef or Game

Cheese “ALWAYS cheese. French people eat cheese at practically every meal. We may sometimes skip dessert, but we never skip cheese.”

Pastry “At Christmas this is often a Bûche de Noel. But my wife is a pastry chef, so there are usually many desserts.”

Tournedos Rossini with Truffles and Foie Gras
Tournedos Rossini with Truffles and Foie Gras

Photo Credit: Kristen Hess

Traditionally, Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chef Marie-Antoine Carême. The dish comprises a tournedos (beef tenderloin) pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. A few slices of black truffle and Madeira demi-glace sauce garnish the dish.

At Bar Boulud New York, ‘Rossini’ is a dish that makes an appearance on the menu every holiday season, and on the tables at many French holiday meals. It is rich in ingredients and flavors, hearty, and the perfect celebration dish. There are several way to prepare Rossini, but Bar Boulud sticks to the traditional preparation—seared beef tenderloin atop a brioche toast, topped with seared foie gras and Madeira-beef jus, served with Pommes Macaire dotted with a celery root puree.

Tournedos Rossini with Truffles and Foie Gras and Pommes Macaire

Executive Chef Olivier Quignon, Bar Boulud

Serves 4

Pommes Macaire

Kosher salt, as needed
4 yellow gold potatoes
Salt and freshly ground white pepper
Black truffle butter or oil
2 egg yolks
Canola oil for frying
½ cup flour

Celery Root Puree

1 small (about 3/4 pound) celery root, peeled
Salt
1 tablespoon butter
1 cup milk
Freshly ground white pepper

To Finish

1 ½ lbs angus beef tenderloin, tied with butchers twine
12 ounces fresh grade A foie gras
6 tablespoons beef jus or demi glace
2 ounces Madeira
1 Tablespoon chopped shallot
4 ¼ thin slices of brioche, cut into 3 ½-inch circles, toasted
8 small light green celery leaves
1 small black winter truffle

For the Pomme Macaire

Preheat the oven to 350°F. Make a bed of salt on an aluminum foil-lined baking sheet and place potatoes on top. Bake potatoes for 45 minutes, or until tender.

Remove from the oven, and when cool enough to handle, cut potatoes in half and scoop the flesh into a bowl. Mash the potato with a fork, season to taste with salt, pepper, and truffle butter (or oil). Stir in the egg yolk to combine.  Press mixture into a bread loaf pan and chill overnight.

Turn the potatoes onto a cutting board and cut into (at least 8) 3 x ½-inch batons. Lightly coat the batons in the flour and shake off excess.

Fill 1/3 of a saucepan with canola oil and heat to 350°F. When ready to serve, fry the potatoes  in batches until golden brown. Strain onto a paper towel-lined tray, sprinkle with salt.

For the Celery Root Puree

Cut the celery root into medium dice. Place the butter in a medium saucepan over medium heat and cook until browned. Add the celery root, milk, and water to cover; bring to a simmer. Cook until tender, about 12 minutes. With a slotted spoon, transfer the celery root to a blender and puree with enough of the cooking liquid to make a smooth puree. Pass through a fine-meshed sieve into a bowl.

When ready to serve, transfer to a small saucepan and stir over medium heat to heat through.

To Finish

Slice the tenderloin into four portions and season on all sides with salt and pepper.

Cut the foie gras into four slices and season on all sides with salt and pepper.

Place a large sauté pan over high heat. Once very hot, sear the foie gras on both sides to brown, about 2 minutes on each side.  Transfer to a platter, cover with foil and set aside.

Reduce the heat to medium and return the pan with the foie gras fat to the heat.  Sear the beef on all sides, about 3-4 minutes each, basting the meat constantly with the fat. Brown the beef on all sides while basting the constantly with the fat in the pan, about 10 minutes, or until the internal temperature reaches 120°F for medium rare.  Transfer the beef to the platter with the foie gras, cover, and rest in a warm place.

Add the shallots to the same pan over medium low heat, and cook, stirring until translucent. Add the Madeira and simmer to reduce by 2/3. Stir in the beef jus and adjust seasoning with salt and pepper if needed.

For each serving, place a brioche toast on a plate and top with a portion of beef. Top the beef with a piece of roasted foie gras, and shavings of black truffle. Place two pommes macaire next to the beef and top each with a spoonful of celery puree. Garnish puree with two celery leaves.  Spoon the sauce from the pan around and serve.

—–

Asian Holiday Menu – Hung Huynh, Executive Chef at Catch Restaurant NYC       

Whole Roasted Branzino is a favorite recipe of Chef Hung Huynh of Catch NYC for the holidays. It’s simple, delicious and easy to make and great for feeding a crowd. Chef Hung also recommends adding some miso, ginger, soy and lemongrass to the seasonings to amp up the Asian flavors in this beautiful seafood holiday dish. His Asian inspired holiday menu includes:

Roasted Whole Branzino

Sautéed Green beans with EVOO and Soy Sauce

White or Brown Steamed Rice

Miso Soup

Fresh fruit

Roasted Whole Branzino
Roasted Whole Branzino

Photo Credit: Kristen Hess

Roasted Whole Branzino

Executive Chef Hung Huynh

Serves 2-4 people

Ingredients:

1.5 to 2 pound Branzino
1 tablespoon of Aged Balsamic

Seasoning Rub:

1 tablespoon of salt
1 teaspoon of ground black pepper
1 teaspoon of picked chopped thyme
3 cloves of minced garlic
3 tablespoons of olive oil
Zest of one lemon
Zest of one lime

Directions:

Before cooking, the Branzino must be scaled, gutted and scored.
Combine all the seasoning rub ingredients.
Rub entire fish with seasoning including the cavity, distributing evenly.
Make sure that the entire fish is covered in the rub.
Take a half sheet pan and roast at 450 degrees for about 15 minutes.
Reserve the remaining olive oil in the sheet pan.
Place the fish on a platter and drizzle with the reserved olive oil and aged balsamic vinegar.

—–

Jewish Holiday Menu – Zach Kutsher, Proprietor, Kutsher’s Tribeca

Zach Kutsher, Chef and Owner of Kutsher’s Tribeca, always serves Latkes for the Hanukkah holiday. These crispy potato latkes are a traditional Jewish dish made of grated potatoes, onion, eggs and matzo meal, shaped into round potato pancakes and fried to a crispy golden brown. The traditional way to serve them is with a spoonful of sour cream, but Zach likes to also add ½ ounce of caviar (salmon roe, paddlefish caviar and wasabi flying fish roe) to the latkes to give them a special holiday touch. Some other fun ideas that Chef Zach does to dress up the latkes are to use some non-traditional savory toppings such as:

Peking Duck with Cucumber, Scallions and Sesame Hoisin

Wild Hen of the Woods Mushrooms and Herbed Ricotta

Gravlax and Dilled Creme Fraiche

Pastrami Reuben (pastrami, sauerkraut, emmentaler and thousand island dressing)

VLT – Veal Bacon, Lettuce and Tomato

To make it a complete Jewish holiday menu, serve the latkes with: Chopped Duck and Chicken Liver, Seasonal Pickles, Golden and Red Beet Salad with Lemon Ricotta, Arugula and Pecans, Turkey or Brisket with Challah Chestnut Stuffing, Cheesy Spaetzle Kugel, Brussels Sprouts and Pumpkin Shlishkas with Amaretto Matzo and Sage Brown Butter and Babka Sticky Buns for dessert.

Crispy Potato Latkes
Crispy Potato Latkes

Photo Credit: Kutsher’s Tribeca

Potato Latkes Recipe

Zach Kutsher, Kutsher’s Tribeca

Ingredients:

1 pound potatoes
1 egg
1 egg yolk
6 ounces onion
3/4 ounces matzo meal
1/2 teaspoons salt
1/2 teaspoons lemon juice

Preparation:

Grate onion on the fine side of a cheese grater and then line a strainer with some paper towels and let drain in sink as dry as possible.

Mix egg, yolk, matzo meal, salt, lemon juice, and drained onion together, set aside.

Julienne the potatoes (cut into thin small matchsticks) or grate on the large side of cheese grater, and periodically put the potato in the egg mix to prevent browning. Do not wash potato after it is cut.

Mix all together, fry in schmaltz (rendered/clarified chicken or goose fat – or you can substitute canola oil)

Take one handful of mix, twisted in the palm of your hand like you would spaghetti on a fork, till golden brown and crispy, then flip.

Finish in oven if necessary.

Season with salt and pepper to taste.

—–

Italian Holiday Menu – Gabe Thompson, Executive Chef of Epicurean Group (dell’anima, L’Artusi, L’Apicio, and Anfora)

Grilled Pork Chop
Grilled Pork Chop

Photo Credit: Epicurean Group

Chef Thompson, Executive Chef of the Epicurean Group in NYC loves creating special menus for the holidays. It is all about the food, flavors and family. His menu below puts his crave-able Italian twist on some fall favorites to make for a classic holiday menu!

Roasted Acorn Squash Salad– radicchio, agrodolce raisins, pecans, fiore sardo (aged Sheeps milk cheese)

Orecchiette — turkey sausage, sage, sweet potato

Grilled Pork Chop — roasted vegetable and chestnut panzanella, pork sugo

Warm Cranberry-pumpkin Budino – served with apple cider sauce

—–

Roasted Acorn Squash Salad Recipe

Executive Chef Gabe Thompson, Epicurean Group

Serves 4-6

2 acorn squash (1 ½ pounds)
¼ cup extra virgin olive oil
Kosher salt
2 tablespoons butter
8 sage leaves
2 tablespoons maple syrup

Preheat oven to 350 degrees. Cut each squash into 8-9 wedges, each wedge about 1 inch thick. Remove and discard seeds. In a large bowl, toss the squash wedges together with 2 tablespoons olive oil and season generously with salt.

Meanwhile, heat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil, and 1 teaspoon of butter. As soon as the butter melts, add half of the squash to the pan, arranging the pieces so that they are cut-side down. Sprinkle half of the sage over the squash. Cook undisturbed until it is golden brown on one side, about 2-3 minutes. Turn each squash piece over and cook for another 2-3 minutes until golden brown on the other side. Remove squash from the pan and place on a half sheet tray or cookie sheet. Repeat this process with remaining olive oil, butter, squash and sage leaves.

Drizzle maple syrup over the squash segments. Place in the oven and bake until each piece of squash is easily pierced with a fork, about 25-30 minutes. Remove and set aside.

—–

 

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Garlicky Greens and Beans with Sausage

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Garlicky Greens and Beans

On a recent trip up to Rochester, I had the pleasure of discovering a lovely little Italian place called the Mona Lisa Café. My mother and I stopped in there on a whim one afternoon for a cappuccino, but after entering the café and seeing all the delicious pastries and gelato and enticing smells of amazing food, we decided to stay for lunch instead.

We sat at a table by a large window and enjoyed a glass of wine while perusing the menu. At first we thought we would just split an appetizer, but there were just too many tasty choices on the menu to settle for just one item. We opted for a delicious Italian Panini and their amazing Greens and Beans appetizer made with escarole and cannelloni beans sautéed with heaps of garlic, savory Italian sausage, white wine, olive oil and bread crumbs topped with Parmesan cheese. WOW. Best thing I’ve ever tasted! I loved this dish so much I was inspired to recreate it at home, and my own version of Garlicky Greens and Beans with Sausage I now present to you. Delicioso!

Garlicky Greens and Beans with Sausage

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: 4-6

Ingredients

  • 2 cups Fingerling potatoes, peeled and cut into quarters or chunks
  • 1 1/4 pound sweet Italian sausage (may use chicken or turkey sausage if you prefer)
  • 4 tablespoons extra-virgin olive oil, divided
  • 6 garlic cloves, sliced or chopped fine
  • 1 teaspoon dried red pepper flakes
  • 1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard/turnip greens)
  • 1 can white cannellini beans, drained and rinsed
  • 2 1/2 cups chicken broth
  • 1/2 cup water
  • 1 tablespoon dried minced onion
  • 2 tablespoons white wine vinegar
  • Sea salt and freshly ground pepper, to taste
  • 1/2 cup shredded Parmigiano-Reggiano cheese, plus extra for garnish
  • Crusty bread or garlic bread, for dipping

Instructions

  1. Rinse and drain potatoes, cut into quarters or chunks, depending on the size.
  2. Bring a large pot of water to a boil and cook potatoes for about 10-12 minutes until tender. Drain and set aside.
  3. At the same time, add 1/2 inch of water to a large saute pan over medium heat. Add sausages to and cover with a lid, simmering for 10 minutes (without turning). Remove the lid, turn sausages over, and cook for another 5 minutes until almost cooked through.
  4. Meanwhile, measure out your liquids and dry seasonings and set aside.
  5. Chop the garlic.
  6. Wash the greens well and drain. Remove and discard the veins and stems, cutting leafy green parts off on either side into 1-inch strips.
  7. Remove sausages from pan and cut into coin-sized chunks. Drain fat from pan and wipe down.
  8. Add 1 tablespoon of oil into the same pan and return to medium heat. Add garlic and red pepper flakes, and saute while stirring often, for about 1 minute being careful not to burn garlic.
  9. Add additional 3 tablespoons of oil and start sauteing greens by the handful until they are just starting to wilt.
  10. Add cannellini beans, sausage, potatoes, broth, water and minced onion; bring ingredients to a boil. Reduce heat, cover and let simmer on low for 10-15 minutes to let the flavors meld.
  11. Remove lid, add 2 tablespoons of white wine vinegar, and let simmer for another 5 minutes or so until the liquid reduces a little (you can simmer it down longer if you like a thicker stew or add more broth/water if you like a thinner stew).
  12. Season with salt and pepper to taste.
  13. Serve the Greens and Beans in large bowls topped with shredded Parmigiano-Reggiano cheese and crusty bread for dipping in the broth.
  14. Delicioso!

Notes

Substitute sweet Italian sausage with chicken or turkey sausage or omit all together and adjust water/broth down to 2 cups if you prefer a vegetarian dish.

Mona Lisa Cafe uses breadcrumbs and white wine in their dish which I omitted in my version because of the starch from the potatoes and adding a splash of white wine vinegar which gives it a nice tangy flavor to the broth. Feel free to experiment by topping it with toasted breadcrumbs and using some wine in place of the water in my recipe, but you'll need to adjust the amount of liquids down if you omit the potatoes from the dish so it's not too watery/brothy. The consistency should be of a nice light stew with a balance between the meat and vegetables and the broth.

Serve with a dry white Italian wine such as Pinot Grigio and crusty bread for dipping up the broth.

http://www.theartfulgourmet.com/2013/04/16/garlicky-greens-and-beans-with-sausage/

Garlicky Greens and Beans

Other recipes you might enjoy:

Italian Sausage and Kale Soup

White Bean and Escarole Soup with Meatballs

Sausage and Bean Soup with Pasta

Greens and Beans with Sausage

All photographs, copy and content on this post and website are copyright © 2010-2016 Kristen Hess Styling & Photography and The Artful Gourmet. Please do not use, share or distribute in any way without my expressed permission granted or at least with a link back to my original blog post with credit to me. Thanks!

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Potato Latkes with Sauteed Caramelized Apples with Honey and Cinnamon Sour Cream

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Potato Latkes with Caramelized Honey Apples & Cinnamon Sour Cream
Potato Latkes with Caramelized Honey Apples & Cinnamon Sour Cream

In the spirit of the Jewish New Year holiday Rosh Hashana, I created a delicious dish for my client miditto, to pair with some of their late Summer and early Fall wine selections for our September photo shoot. Apples and honey are often eaten together to celebrate the New Year, and are typical symbols of hope for sweet and healthy new beginnings.  What better way to serve them than with classic Potato Latkes? I used a traditional latke recipe with shredded onions and potatoes mixed with flour and egg and seasonings, then fried in oil into crispy potato cakes. Rather than serving them with traditional applesauce, I thought it would be a tasty variation to caramelize the apples in butter and brown sugar and top the latkes with the apples and a drizzle of honey and cinnamon sour cream. Delicious, heartwarming, and definitely something to celebrate! Shanah Tova. Happy New Year! 

Potato Latkes with Cinnamon Sour Cream

3 1/2 cups shredded peeled baking potato (about 1 ½ pounds)
1 1/4 cups grated onion
6 tablespoons all-purpose flour
1 teaspoon chopped fresh parsley
1/2 teaspoon onion sea salt
1/4 teaspoon freshly ground black pepper
1 large egg
1/4 cup olive oil, divided
Sour cream (for serving)
1 teaspoon cinnamon

Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat to form 6 latkes. Cook in batches by sautéing them 3-4 minutes on each side or until golden brown. Remove latkes from pan, and keep warm in an oven on low heat.

Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine sour cream and cinnamon in a bowl. Serve with Sauteed Caramelized Apples over the latkes. (recipe follows)

Makes 6 servings.

Recipe adapted from myrecipes.com

—–

Sauteed Caramelized Apples with Honey

4 tablespoons unsalted butter
4 large red or green apples
3/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon fresh thyme leaves or fresh chopped parsley
2 tablespoons honey

Preparation

Peel and core apples and cut into thin wedges.

Melt butter over medium-high heat in a large nonstick skillet.

Add apples, brown sugar and cinnamon to pan and sauté apples about 10 minutes until lightly caramelized.

Sprinkle with chopped fresh thyme or parsley leaves and let cool. Serve over latkes with a drizzle of honey and a side of sour cream mixed with cinnamon and additional parsley or chives.

Serves 4-6.

Pair the Latkes and Caramelized Apples with a full-bodied Pinot Noir or smooth Cabernet Sauvignon. See Miditto.com for more great organic and vegan wine recommendations and selections!

 

 

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Treasured Recipes from the Past: Classic Summer Side Salads

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Gram's Recipes

Summer is my favorite time of year – family picnics, outdoor BBQs, trips to the park or lake, birthday and graduation parties and alfresco dining on the back patio. On a recent trip home to visit my family, I found a treasured recipe book of my Grandmother’s family recipes that I grew up with and I couldn’t resist sharing some of them with you.

Grams Recipe Book

I found a few classic summer side salads that are perfect for an outdoor picnic or BBQ – fresh, tasty and most of all they remind me of home when my family made these for our own Summer parties gathered around the table. In fact, the Broccoli Salad was such a hit that it made it to TWO parties in one week! Enjoy. (and stay tuned for future posts with more of my Grandma’s recipes!)

Broccoli Salad
Broccoli Salad

Broccoli Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

  • 2 bunches fresh broccoli
  • 8 slices bacon
  • 1 small red onion, chopped
  • 1/4 cup raisins
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 2 tablespoons vinegar
  • Sunflower Seeds, for garnish

Instructions

  1. Cut raw broccoli into bite-sized pieces. Cook bacon until crisp and crumble. Add onion and raisins. Mix mayonnaise, sugar and vinegar together and add to other ingredients. Garnish with sunflower seeds. Must be made the night before. Stir occasionally to blend flavors.
  2. Note: Peel broccoli stalks and then cut into thin slices and add to the other mixture. Dressing may seem dry but don't add extra as it will get mushy from moisture in the broccoli while marinating.
http://www.theartfulgourmet.com/2012/07/10/treasured-recipes-from-the-past-classic-summer-side-salads/

Antipasto Salad
Antipasto Salad

Antipasto Salad

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-6

Ingredients

  • 1 pound medium shells or rotini pasta
  • 1/2 pound provolone or fontina cheese
  • 1/4 pound hard salami
  • 1/4 pound pepperoni
  • 1/4 pound prosciutto
  • 1 small can black olives
  • 1 small jar green or kalamata olives
  • 3 tomatoes (sub Sun-dried tomatoes, chopped)
  • 1 green or red pepper, diced
  • 3 stalks celery, chopped
  • 1 small sweet onion, diced
  • 1 1/2 teaspoon kosher salt
  • 1 tablespoon fresh ground black pepper
  • 3/4 cup olive oil
  • 1/2 cup cider or wine vinegar
  • Fresh basil or oregano leaves for garnish

Instructions

  1. Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.
http://www.theartfulgourmet.com/2012/07/10/treasured-recipes-from-the-past-classic-summer-side-salads/

 

Italian Potato Salad
Italian Potato Salad

Italian Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

  • 6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
  • 1 can drained green beans
  • 1 sliced large red or vidalia onion
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • Kosher salt and fresh ground black pepper, to taste
  • 1 teaspoon dried oregano or Italian seasoning
  • Sliced green onions, for garnish

Instructions

  1. Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.
http://www.theartfulgourmet.com/2012/07/10/treasured-recipes-from-the-past-classic-summer-side-salads/

 


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Spicing it up with Vindaloo Beef Curry

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Vindaloo Beef Curry
Vindaloo Beef Curry

Vindaloo Curry is a spicy Indian curry made with a variety of spices, vinegar, coconut milk and crushed tomatoes. Its origins come from the Goa region of India, however, the Vindaloo name is derived from a Portugese dish Carne de Vinha d’Ahlos which was typically made with pork, vinegar and chiles.

I used a Vindaloo spice blend from Penzey’s Spices to avoid mixing up 100 spices of my own – it’s a lovely blend of coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeno, cardamom, turmeric, Tellicherry black pepper and cloves, giving the curry a sweet and spicy flavor. I took the liberty to add a little bit more garlic powder, ginger, cayenne, cinnamon and cumin to give it a little more kick and some fresh chopped cilantro to give it a bright flavor.

It sounds super spicy, but the vinegar, coconut milk and pureed tomatoes soften the spices up into a creamy, tangy, delicious sauce – you can also make Vindaloo Lamb, Shrimp, Chicken or Pork – just substitute the meat of your choice. Great with Basmati rice (I used Brown Basmati) and/or Naan Bread for serving. If you want to make the curry ahead of time, it can be stored in the refrigerator in a sealed container for up to 3 days.

Ingredients

1 1/2 tablespoons canola oil
1 1/2 pounds lean beef steak, trimmed and cubed
1 1/2 tablespoons Vindaloo curry powder (Penzey’s)
1/2 teaspoon dried ginger
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon cinnamon
Kosher Salt
1 tsp Black Tellicherry peppercorns
2 medium Yukon Gold potatoes, peeled and cut into cubes
1/4 cup white vinegar
1 1/4 cups low-sodium beef stock
1 (14 ounce) can unsweetened coconut milk
1 (14 ounce) can pureed tomatoes
Brown Basmati rice, steamed for serving
Cilantro, chopped for garnish

Preparation

In a large pot, par boil potatoes for about 3-5 minutes until slightly softened. Heat oil in a large skillet and saute the beef over medium-high for about 5 minutes until slightly browned.

Indian Vindaloo Spices
Indian Vindaloo Spices

Mix the Vindaloo curry powder with a few tablespoons of water to make a paste. Add the curry paste to the beef along with the other spices, salt and peppercorns; stir together and cook for about 3 more minutes.

Seasoned Beef & Potatoes
Seasoned Beef & Potatoes

Add the parboiled potatoes, vinegar, beef broth, coconut milk and pureed tomatoes to the beef and potatoes; stir all ingredients together and bring to a boil.

Simmering Vindaloo Curry
Simmering Vindaloo Curry

Lower the heat to medium-low and simmer the curry until the potatoes are tender, about 10-15 minutes. Crush some of the potatoes with the back of a spoon into the curry sauce to thicken it slightly.

Vindaloo Beef
Vindaloo Beef Curry

Serve with a side of white or brown cooked basmati rice and chopped cilantro for garnish. Warm toasted naan bread is also delicious with the curry. enjoy!

Serves 4-6.

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A Sinfully Delicious Valentine’s Day Dinner

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It’s that time of year again when love is in the air and we’re looking for a romantic dinner to make at home for Valentine’s Day. This is a sinfully delicious dinner menu that will surely impress your loved one – it’s fairly easy and quick to make too. After all, who wants to be slaving away in the kitchen when your sweetie’s in the other room?

You’ll love this savory steak recipe – sauteed and served with a cognac, cream and mustard sauce with a side of roasted garlic and roasted potatoes with garlic and herbs. The mixed greens salad is topped with a creamy shallot vinaigrette dressing and for dessert I’ve included a recipe for a sinfully delicious Chocolate Souffle with Grand Marnier, which can also be made with a splash of dark rum or raspberry Frambois liqueur. Who needs to go out in the cold when you can make a yummy dinner at home? Simply LOVE-LY.

Steak with Cognac Mustard Cream Sauce
Steak with Cognac Mustard Cream Sauce

Sauteed Steak with Cognac Mustard Cream 

Two 3/4 lb steaks (3/4 inch thick) – Delmonico, T-bone, Porterhouse, Sirloin, Strip
1 tbsp vegetable oil
Salt and fresh ground black pepper
4 tbsp cognac
4 tbsp heavy cream
1 1/2 tbsp plus 1 tsp Dijon mustard

Cut excess fat from the steaks and make small incisions around the outside where there is gristle to prevent steaks from curling.

Heat oil in a large skillet over medium high heat, and season steak on both sides with salt and pepper. When oil is hot, add the steaks and saute 2-3 minutes per side (rare) or 4 minutes per side (medium) and remove steaks to a platter, tenting with foil to keep warm.

Remove pan from the heat and discard any fat. Add the cognac, stirring with the juices and scraping brown bits from the bottom of the pan.

Return the pan to high heat and reduce the pan juices and cognac by half, about 3-5 minutes. Add the cream and continue to boil sauce until reduced by half again, about 3 minutes.

Stir in the mustard and remove from the heat. Slice the steak and pour the mustard cream sauce over the steak. Serve with roasted potatoes, garlic and mixed greens salad. A hearty bold red would be delicious to sip along with it!!

Roasted Potatoes with Garlic and Herbs
Roasted Potatoes with Garlic and Herbs

Roasted Potatoes with Garlic and Herbs

8-10 medium potatoes (Yukon Gold, Fingerlings or New Potatoes)
2-3 tbsp extra virgin olive oil
4 garlic cloves, minced
2-3 tbsp chopped herbs (parsley, chervil, tarragon, chives or rosemary)
Kosher salt

Cut potatoes in quarters or eighths and drizzle them with olive oil. Sprinkle them with chopped garlic and herbs and some kosher salt. Place the potatoes on a baking sheet and bake at 350 degrees until golden brown about 45 minutes.

Roasted Garlic
Roasted Garlic

Roasted Garlic

1-2 heads of garlic
1-2 tbsp extra virgin olive oil
Kosher salt

If you want to roast some garlic along with the steak and potatoes, simply chop up the top of the garlic head to expose the cloves, drizzle with olive oil and sprinkle some salt over them. Wrap in aluminum foil and roast until soft, about 40 minutes. Squeeze the garlic from the skin and mix in with the roasted potatoes and sauteed steak (or rub over toasted crusty French bread as a creamy garlic topping – YUM!)

Mixed Greens Salad
Mixed Greens Salad

Mixed Greens with Creamy Shallot Vinaigrette

1 egg yolk
2 tbsp wine vinegar (red, white or champagne)
1 tbsp Dijon mustard
2 tbsp minced shallots
3/4 cup extra virgin olive oil
Salt and pepper
4-6 cups mixed greens (arugula, endive, escarole or chicory)

In a small bowl, beat 1 egg yolk with 2 tablespoons of wine vinegar, Dijon mustard and minced shallot. Add olive oil in a slow and steady stream to the mixture and blend well with a whisk to emulsify into a vinaigrette. Add salt and pepper to taste. Add some fresh chopped herbs to the dressing if desired.

Note: Vinaigrette can be stored in the refrigerator for up to a week in an airtight container. Makes 8 servings.

Chocolate Souffle
Chocolate Souffle

Chocolate Souffle

7 oz semisweet chocolate, coarsely chopped
4 tbsp Grand Marnier (can substitute Raspberry Framboise liqueur or Dark Rum)
4 egg yolks
1/4 c sugar
8 egg whites, room temp

Preheat oven to 400 degrees. Butter 6 individual souffle molds and coat with sugar.

Bring 2 inches of water to a boil in a medium saucepan and remove from the heat. Place chocolate and liqueur in a heatproof bowl and set it on top of the saucepan. Stir occassionally to melt the chocolate evenly. When the chocolate has melted, remove the pan and cool the chocolate mixture to room temperature.

In a medium bowl, beat the yolks to break up and add 2 tablespoons of the sugar gradually, and beat until the ribbon is formed. Add to the chocolate and blend. (Reserve some of the chocolate sauce for pouring into the center before serving).

Beat the egg whites with a whisk, adding the remaining sugar by tablespoons, to the stiff peak stage. Fold into the chocolate mixture and fill the molds 2/3 of the way full.

Place the molds on a baking sheet and bake until well puffed, 15 to 20 minutes. Crack the centers of the souffles and pour additional chocolate sauce into the center. Serve immediately while still warm.

Makes 6 servings.

Recipes from the Institute of Culinary Education, Techniques of Fine Cooking.

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