For Easter this year I decided to make this lovely Spinach, Bacon + Leek Quiche. I love baking pies and tarts and quiches, especially around the holidays, and with so much time on my hands at home lately (a.k.a. #quarantinecooking) what perfect time then to bake up a comforting pie to devour for our holiday brunch.
For the sake of time and also using up some things we had in the freezer, I used a frozen ready-made pie crust shell but you could certainly make your own pie crust from scratch (which is basically a short-crust pastry made with flour, butter, salt and water ) and roll it out into a 9-inch pie pan. Blind bake the crust for 10 minutes first if you want a crispier pie crust (topped with parchment paper and filled with dried beans or pie weights).
Simply cook your bacon, drain and crumble or chop it up and set aside. Make your egg custard with some sour cream and whole milk (or heavy cream if you wish for a richer custard), dried or fresh sliced leeks and seasonings. Add the shredded cheese. Then whisk it all together by hand until well blended and airy. Layer the spinach and cooked bacon on top of the cooked or uncooked pie shell. Pour the egg custard on top and bake for 35-45 minutes until the eggs are set and the crust is golden brown. If the crust edges start getting too dark, roll some foil over the edges while baking to prevent them from burning.
Take the quiche out of the oven and let it cool for about 10 minutes. Then slice and serve warm, with a side of fruit and salad and mimosas. Perfect Easter brunch!
Chef’s Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature. You can also substitute the veggies by using onions or scallions, broccoli or zucchini, bell peppers or mushrooms.. and whatever cheese you like! Swiss or Gruyere are great melty cheese for quiche and go great with the spinach and bacon flavors. Prosciutto or pancetta or sausage would be equally delicious instead of bacon. Or leave meat out all together for a delicious vegetarian quiche.
This is a lovely quiche for a brunch or special occasion meal. Made with three cheeses, bacon, spinach and leeks in a ready-made pie crust. So easy and delicious and perfect for Easter brunch or Mother's Day!
1 (9-inch) pie crust, frozen and defrosted or homemade
Instructions
Preheat oven to 375 degrees.
Cook bacon in a large frying pan, drain and crumble, set aside.
Roll out pie crust and fit into a 9-inch pie dish. Cover with parchment paper and fill with dried beans. Bake the crust for 10 minutes and set aside.
Combine the eggs, milk, sour cream, salt, pepper, Mrs. Dash seasoning and dried leeks in a large mixing bowl and whisk together.
Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
Bake for and additional 35 minutes until the egg mixture is set. Let cool for 10 minutes.
Cut into 8 wedges and serve.
Great with a side of green salad and fresh fruit and mimosas for a perfect brunch.
Notes
Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature. You can also substitute the veggies by using onions or scallions and broccoli or zucchini and use whatever cheese you like. Prosciutto, ham, pancetta or sausage would be equally delicious instead of bacon. Or leave it out all together for a meatless vegetarian quiche!
I was invited to participate in the Frick’s Quality MeatsBlogger Recipe Challenge this year and decided to make this delicious Parisian Pasta with Ham, Gruyere and Caramelized Onions.
This is a heavenly Parisian-style baked pasta dish made with a cheesy creamy Mornay sauce (a béchamel made with melted Gruyere and Parmesan cheeses), sweet caramelized onions, and delicious Frick’s Hickory Smoked Sliced Gourmet Ham, all baked into a pot of melty goodness, then topped with crunchy browned croissants and fresh chives and parsley.
Frick’s Quality Meats chooses only the finest handpicked cuts of meat, cured with real cane sugar which are slow-roasted in small batches over American hardwood to lock in their sweet, smoky flavor. They have a great selection of delicious products including Bone-in Half Ham, Sliced Applewood Quarter Ham, Gourmet Sliced Boneless Ham, Shingled (sliced) Ham, Bologna, Sausages, Smoked Meat and Turkey Drums – delivering a full range of delicious flavors that can transform any recipe into an extravagant dish.
First cook your pasta according to package directions (about 1-2 mins less than recommended cooking time, al dente). Drain and toss with a little olive oil to prevent sticking, and set aside.
Next, caramelize your onions by sautéing them in butter until golden,
then add a pinch of salt and pepper and let them cook on low heat for about 30 minutes until caramelized, sweet and golden brown.
Cut the ham into medium size lardons.
Shred the Gruyere and Parmesan cheeses.
Make your mornay sauce by first cooking some flour in butter and add milk, whisking in to make your roux.
Add the Gruyere and Parmesan cheeses, some French grey sea salt and freshly cracked black pepper, and whisk together until you get a luscious creamy cheese sauce.
Spray a casserole dish with some cooking spray and start layering the pasta with caramelized onions and ham. Pour the cheese sauce over the casserole and mix together so sauce coats the pasta evenly, top with additional Gruyere and Parmesan cheese. Bake in a 375 degree oven for about 15 minutes until cheese is melted and bubbly.
Top with torn croissants, turn the oven up to a high broil and cook for about 2 minutes until the croissants are crunchy and browned (being careful not to burn!)
Top with minced chives and parsley, serve immediately. Pair this luscious baked dish with a light white crisp wine (Sauvignon or Sancerre) and a mixed greens salad with a Champagne-Dijon vinaigrette dressing. Perfect for brunch or a cozy Fall dinner!
Parisian Pasta Bake w/ Ham, Gruyere + Caramelized Onions
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4-6
Serving Size: 1 cup
This is a heavenly Parisian-style baked pasta dish made with a cheesy creamy mornay sauce, sweet caramelized onions, and delicious Frick's cooked ham, baked into a pot of melty goodness, then topped with crunchy browned croissants and fresh chives and parsley. Perfectly paired with a light white crisp wine (Sauvignon or Sancerre) and a mixed greens salad with a champagne-dijon vinaigrette dressing.
Ingredients
8 ounces dried pasta (Trivelle, Rotini, Campanelle, or Cavatappi)
MORNAY SAUCE:
2 tablespoons unsalted premium butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup shredded Gruyere cheese (or Fontina, Comte, Emmental)
1 garlic clove, peeled and smashed
1/4 cup grated Parmigiano-Reggiano cheese
Pinch of nutmeg
1/4 teaspoon French grey sea salt
Freshly cracked black pepper, to taste
CARAMELIZED ONIONS:
2 tablespoons butter
1 large onion, sliced thin
Pinch of French grey sea salt
Freshly cracked black pepper, to taste
---
1 cup Frick's Cooked Ham, chopped into small lardons
1 large croissant, torn
1/4 cup fresh parsley and chives, minced
Instructions
Preheat oven to 375 degrees F.
Cook pasta in a large pot of salted water for 8 minutes (cook 1-2 minutes less than recommended package directions, al dente), drain, toss with 1-2 tablespoons olive oil and set aside).
Make the Mornay Sauce:
Melt 2 tablespoons of butter in a large saucepan over medium heat. Add flour and whisk for about 1 minute to make a roux, being careful not to burn or brown.
Slowly add the milk, whisking occasionally, until you get a smooth sauce consistency.
Add the garlic and simmer for about 5 minutes, remove smashed garlic clove.
Stir in both of the cheeses, whisk until melted and you get a thick, creamy cheese sauce. Add more milk, 1 tablespoon at a time, to get a thinner sauce until thickness and consistency is to liking. You can also add more butter and flour (equal parts) to make the sauce thicker. Season with grey sea salt, pepper, and nutmeg, and reduce heat to low.
Make the caramelized onions:
Melt butter in a small saute pan over medium heat.
Add the onions and cook until lightly browned, then turn the heat down to low, add salt and pepper, and slowly cook onions for about 30 minutes, until sweet and caramelized.
Make the casserole:
Grease a medium casserole dish with oil spray or butter.
Add cooked pasta, top with cooked Frick's ham, caramelized onions and Mornay sauce. Stir together until sauce is coating all the pasta.
Top with additional shredded Gruyere and Parmesan cheese and bake for 15-17 minutes until cheese is melted and bubbly.
Turn oven up to a broil, add the torn croissants on top of the casserole, and broil on high for about 2 minutes until the croissants are browned and crunchy (be careful not to burn!)
Remove casserole from the oven and let cool for about 5 minutes on a trivet. Add the fresh chives and parsley, serve immediately.
Notes
I used Gruyere and Parmigaino-Reggiano cheese in this pasta dish but you can also substitute any good melty cheeses such as Comte, Fontina, Emmental or Edam, or White Cheddar.
Serve with a mixed greens salad with a Champagne-Dijon vinaigrette dressing and a crisp French white wine like Sauvignon or Sancerre.
Note: This is a sponsored post in which I received product samples from the sponsor (Frick’s Quality Meats) in order to create an original recipe and blog post for the Blogger Challenge. All photos, recipes, text and opinions are my own.
I recently did some recipes for my client 7 Barrels for their holiday promotional marketing and social media campaign. Featuring their Traditional Balsamic Vinegar, White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil, I created this delicious Truffle Steak Au Poivre and some amazing Cheesy Truffle Potato Stacks. Perfect for a chilly Winter evening, special occasion or holiday celebration! This steak is so tender and melts in your mouth! This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs. Divine! These Cheesy Truffle Potato Stacks are so delicious and cute you won’t be able to eat just one. Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt. YUM!
Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4
These delicious steaks and cheesy potato stacks are made with luscious 7 Barrels truffle oil, traditional balsamic and white balsamic vinegar. The perfect combination for an elegant holiday dinner or special occasion.
Ingredients
Truffle Steak Au Poivre Ingredients:
2 (8-ounce) NY Strip Steaks, 1 inch thick, trimmed
1 teaspoon coarse sea salt (Maldon or Fleur de Sel)
2 tablespoons cracked peppercorns (black or mixed)
1 tablespoon Seven Barrels Truffle Olive Oil
2 tablespoons unsalted butter, divided
1/3 cup shallots, finely chopped
½ cup low-sodium beef broth
2 tablespoons Seven Barrels Traditional Dark Balsamic vinegar
Coarse sea salt and chopped herbs, for garnish (optional)
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling
Instructions
Make the Steak:
Heat a large cast iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with salt evenly.
Crack the peppercorns with the back of a heavy skillet or spice grinder (coarsely ground) and press onto both sides of the steaks.
Add Seven Barrels Truffle olive oil and 1 tablespoon of butter to the cast iron skillet; swirl to melt and coat the pan.
Place the steaks in the heated skillet and cook 3 minutes on each side (for medium-rare), drizzling olive oil and butter from the pan over the top of the steaks with a spoon while cooking to get a nice brown sear. Remove the steaks from the pan and let rest for 5 minutes to let juices resettle, then cut each steak in half.
While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.
Stir in the beef broth and Seven Barrels Traditional Dark Balsamic vinegar, scraping the pan to loosen the browned bits. Bring to a boil and cook for 2 minutes and reduce liquid by half. Remove from heat; stir in remaining tablespoon of butter to make the balsamic pan sauce. Garnish with additional coarse sea salt and fresh herbs, if desired.
Serve immediately with a side of vegetables (mashed potatoes, sautéed asparagus or green beans), a simple mixed greens salad with Seven Barrels olive oil and balsamic vinegar, and a glass of full-bodied red wine (Cabernet Sauvignon).
Make the Cheesy Truffle Potato Stacks:
Preheat the oven 400 degrees F.
Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
So Old Man Winter is finally back in town, despite the crazy warm weather we’ve been having lately in New York City. Temperatures drop and there’s nothing better than a big pot of comfort food and a bottle of red to make a girl happy, right? Sometimes it’s the simple things in life that make everything OK…(*sigh). So I did just that this weekend, and made a huge batch of some classic Beef Bourguignon..you know, the classic French braised beef stew with veggies and red wine that Julia Child made famous.
I made it in a large 6-quart ceramic Dutch oven (KitchenAid brand is my fav!), and it’s chock full of savory deliciousness – sautéed pancetta, braised beef, shallots, garlic and carrots sautéed into a roux with some flour, flambeed brandy (my secret ingredient!), a whole bottle of red (yes, really!) and some beef stock, along with a bouquet garni of fresh herbs (1 bay leaf, 2 sprigs of fresh thyme, 3 sprigs of rosemary wrapped in cheesecloth) slow cooked in the oven for 2 hours.
The finishing touch of mushrooms and caramelized Cippolini onions sautéed in butter are added in at the end to add tons of buttery, savory flavor to the stew. YUM.
I don’t think I’ve ever tasted anything so delicious in my life – and I’m quite sure if Julia was still alive, I would make her damn proud, if I do say so myself.
It’s a flavor bomb in a bowl, my friends, and perfect for a lovely holiday dinner party for a crowd. Serve in big bowls garnished with fresh Italian parsley over mashed potatoes, polenta or egg noodles, of course accompanied with a bottle of red (Pinot Noir or Burgundy) and some crusty French bread to mop up the sauce. All around a big table of friends and family to partake in all the goodness.
This is a delicious heartwarming French Beef Stew made with beef chuck, red wine, brandy, fresh herbs, shallots, garlic, cippolini onions, carrots and pancetta. Perfect one-pot dish for Winter or the holidays!
Ingredients
5 pounds beef chuck, cut into medium-large cubes
Kosher salt and freshly ground black pepper
1/2 pound pancetta, diced
1/4 cup vegetable oil
5 large shallots, finely diced
3 large carrots, finely diced
4 cloves garlic, finely diced
1/4 cup brandy
1/3 cup all-purpose flour
1 bottle dry red wine (Pinot Noir or Burgundy)
4 cups beef or veal stock
1 bouquet garni (1 bay leaf, 2 sprigs thyme, 3 sprigs Italian parsley)
3 tablespoons unsalted butter (divided)
5-7 small to medium Cippolini onions, quartered
1 pound mushrooms, sliced (White button or Cremini)
Flat leaf Italian Parsley, minced, for garnish
Instructions
Preheat oven to 350 degrees.
Place beef in a single layer on a rimmed baking sheet and season with a couple teaspoons of Kosher salt and freshly ground black pepper.
Heat a large Dutch oven or stockpot over medium-high heat for several minutes to get it hot.
Add pancetta and cook until crispy and browned, drain on paper towels and set aside.
Increase the heat to high and add the beef in to the pot in a single layer and brown on all sides, turning with tongs (be careful not to crowd or overfill the pot as you will need to cook beef in batches to get a nice browning).
Place the browned beef back on to the baking sheet and set aside.
Add the oil and diced shallots and carrots to the Dutch oven and cook for a few minutes. Lower the heat to medium-high and continue to saute until they begin to soften, about 10 minutes.
Add the brandy and flambe (light it in the pan with a long lighter or match) and let the flames keep going for as long as possible, until they go out to burn off alcohol.
Reduce heat to medium, add flour and stir together with the vegetables for a few minutes to make a roux base for the stew.
Next deglaze the pan by pouring in the red wine, a little bit at a time, stirring well to incorporate and remove any lumps, scraping the brown bits off the bottom of the pan (these babies are full of flavor!)
Add 3 3/4 cups of the stock, browned meat and bouquet garni and bring to a boil over high heat.
Remove pot from the heat, cover and cook the stew in the oven for 2 hours, until meat is fork tender. (The meat should shred/fall apart easily when you pierce it with a fork - if not, place it back in the oven for another 15-20 minutes).
While stew is cooking, caramelize the onions in a medium saute pan with 1 tablespoon of butter and salt and pepper, until the onions are lightly browned.
Add the remaining 1/4 cup stock and cover, reduce heat to medium-low, and cook for about 15-20 minutes, stirring occasionally, until the onions are soft and glazed and liquid is evaporated.
Transfer onions to a bowl and set aside.
In the same pan, turn the heat up to high. Melt 2 tablespoons of butter, the mushrooms, salt and pepper to taste, sear over high heat until mushrooms are lightly browned, about 5 minutes. Remove from the pan and mix into the caramelized onions, set aside.
Remove the stew from the oven and gently stir in cooked pancetta, mushrooms and onions. Adjust seasonings (salt and pepper to taste).
Serve the stew in bowls with a sprinkling of fresh parsley over mashed potatoes, polenta or egg noodles, with a glass of red and crusty bread to mop up the sauce of course!
Notes
Recipe adapted from Mother's Best Comfort Food Cookbook.
As the weather cools down in the late fall season, there’s nothing I love more than cooking a big one-pot comforting dish on a Sunday afternoon. One-pot dishes are so easy to make, and the enticing smells from the oven are enough to wipe out any winter blues that might be coming on. Welcome my Wine-Braised Chicken with Bacon, Veggies and Herbs.
I love making hearty braised dishes with meat and vegetables because they’re easy and so good, especially in my KitchenAid® 6.0Qt Cast Iron Cookware.It’s big enough to make a meal for a crowd, and it’s enameled with cast iron inside which makes it the perfect vessel to cook slow braised dishes, roasts, stews, soups, chilis and any one-pot meals. It even has a grill pan inside the lid! How cool is that?
My Wine-Braised Chicken has tons of goodness inside: chicken thighs, shallots, bacon, cipollini onions, garlic, fresh rosemary and thyme, bacon and carrots. It’s slow-cooked into a big pot of deliciousness with white wine, chicken broth, and then a reduced au jus cream sauce served over the top.
This is such a delicious and easy recipe to make and it’s pure comfort food perfect for a chilly Winter day. The best part is you only have to cook and clean in one pot, which is awesome. (More time to snuggle under the blankets and watch movies by the fireplace!)
I’d love to hear what you would make in your KitchenAid® Cast Iron Cookware by experimenting with my recipe. Would you use a different meat, like beef or pork? What vegetables would you substitute or add? Would you try a different sauce for the recipe?
Share your take on this Wine-Braised Chicken recipe on the KitchenAid Instagram page using #MadeWithKitchenAid for a chance to be featured!
Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)
I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggettinoodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.
This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrasschicken broth, whitewine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.
I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!
Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.
Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.
Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.
Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.
Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).
Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?
Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.
Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.
Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!
This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.
1/2-3/4 pounds medium shrimp, shelled and deveined
1/4 teaspoon crushed red pepper
Garlic salt and Pepper, to taste
Meyer Lemon Cream Sauce:
6 tablespoons unsalted butter
1 tablespoon minced garlic
Zest and juice of 1 Meyer Lemon
1/2 cup white wine (Truvee Chardonnay)
1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
2/3 cup Mascarpone cheese
3/4 cup sweet corn kernels (frozen or fresh)
Salt and Pepper, to taste
Fresh Basil, for garnish
Additional lemon zest, for garnish
Instructions
Make the Zucchini Noodles:
Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
Prepare the Shrimp:
In the same sauce pan, heat another tablespoon of olive oil over medium heat.
Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
Meyer Lemon Cream Sauce:
Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
Add the additional garlic and cook for about 2 minutes.
Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.
Notes
This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein.
If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.
Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.
It wouldn’t be the holidays without catching up with friends and family and coming together for a fun holiday brunch with friends that I only get to see a couple times a year. There’s nothing better than gathering in the kitchen and around the table to eat, drink, and laugh together over some great food and drinks.
Holiday Brunch with the Girls
We decided to all bring a dish for our brunch (I love potlucks!) – I made a Caramelized Onion, Ham and Gouda Tart, my Sister brought a Pear, Bleu Cheese, Cranberry and Toasted Pecan Salad with Honey Vinaigrette. We also had homemade Chicken Empanadillas from my friend Julie, a Gluten-Free Spinach and Mushroom Egg Casserole by Donna (our gracious host!) and Rachel’s Brown Sugar Butter Monkey Bread was to die for! Teresa brought some gorgeous Christmas cookies and Peppermint Bark for dessert. Here’s a roundup of our recipes for the perfect holiday brunch..enjoy!
This savory tart recipe is perfect for the holidays and easy to make. You can either make it in a 9-inch tart pan or in a pie dish. It has tons of chunky ham, lots of gooey melty cheese, and caramelized onions, covered in a creamy egg custard with herbs baked in a crunchy, flaky pie dough. You could also substitute crispy bacon or prosciutto for the ham, and use any melty cheese you like. The caramelized onions and garlic give it a tangy sweet flavor that goes perfect with the cheesy creamy custard.
Ingredients
1 refrigerated pie shell dough (fresh or store-bought)
3/4 cup Gouda cheese, sliced or shredded (can also substitute Gouda, Cheddar or another soft cheese that melts well)
Instructions
Preheat oven to 450 degrees.
Roll out pie dough into a 9" pie dish, overlapping dough 1 inch over edge of pie dish. Flute edges.
Heat a large sauté pan over medium-low heat, add olive oil and butter and onions.
Saute onions for about 5 minutes until soft, add maple syrup and stir.
Saute onions for another 5-10 minutes until they become caramelized and golden brown, add garlic and cook another minute or so. Remove from heat and set aside.
Meanwhile, in a mixing bowl whisk together sour cream, egg, egg yolk, light cream, fresh thyme, parsley and salt and pepper to make the custard filling.
Scatter the caramelized onions into the pie shell, and top with diced ham and cheese.
Pour custard over the top evenly into the shell. Bake tart for 10 minutes.
Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..
Let tart cool on a wire baking rack, cut into wedges and serve.
Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15-17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.
Notes
Recipe inspired by Andrew Zimmern's Bacon-Onion Tart, Food & Wine Magazine
This is one of my favorite Winter salads made with a gorgeous combination of flavors and textures. It has fresh sliced pears, toasted pecans, crumbly bleu cheese and red onions, bathed in a slightly sweet honey vinaigrette.
Ingredients
3/4 cup pecans, toasted
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce or 1/2 bag mixed greens, chopped
1/2 large red onion, sliced thin
3/4 cup crumbly bleu cheese
1/2 cup dried cranberries
1-2 pears, cored and sliced
Dressing:
3 tbsp veg oil
1 tbsp red wine vinegar
3 tablespoons honey, heated
1/2 teaspoon Dijon mustard
1 1/2 teaspoons salt (optional)
1/4 teaspoon fresh ground black pepper (optional)
Instructions
Salad:
Preheat oven to 325 degrees.
Place pecans on a baking sheet and toast for 7-10 minutes until lightly browned.
Chop lettuces and slice onion, add to large salad bowl with cranberries.
Core and cut pears into thin slices. Toss some into salad, save some for topping.
Heat honey and make dressing; toss with salad ingredients, top with crumbly bleu cheese and sliced pears.
Dressing:
Combine vinegar, warmed honey, salt and pepper in a blender or whisk together well in a mixing bowl.
Slowly stream in olive oil whisking vigorously until all oil is blended into a gorgeous vinaigrette dressing.
This is a classic recipe for Chicken Empanadillas (or empanadas). It has a flaky buttery dough surrounding a savory mixture of shredded cooked chicken, onions and spices, then lightly fried to crispy golden brown perfection. Serve with fresh tomato salsa for some extra heat and Latin flavor.
Ingredients
1 tbsp. Evoo
½ lb. cooked chicken breast & thigh
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup Tomato Sauce
6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. Sofrito
1 packet Sazón with Coriander and Annatto
1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
½ tsp. Dried Oregano Ground Black Pepper, to taste
Heat oil in a large skillet over medium heat. Add shredded chicken and cook until browned, breaking up meat with a spoon, about 10 minutes.
Add onions and cook until soft, about 5 minutes more.
Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
Serve warm or at room temperature with a side of salsa.
Gluten-Free Spinach, Mushroom and Cheese Egg Casserole
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8
This is a healthy and delicious gluten-free egg casserole made with spinach, sautéed mushrooms, onions and cheese baked into a fluffy savory dish that will feed a crowd and leave room for the heavier fare at the brunch table.
Ingredients
1 large bag (10 oz. each) spinach
1 1/2 cups shredded Cheddar cheese (6 oz)
1 1/2 packages (8 oz. each) sliced mushrooms
1 medium onion, chopped (1/2 cup)
1/2 cup Gluten-Free Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
Instructions
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
Sprinkle spinach, 1 cup of the cheese, the mushrooms and onion in pie plate.(I personally recommend sautéing the onions and mushrooms for a few minutes first to soften them before adding to the casserole.)
In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.
Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
This recipe for Monkey Bread is sure to be a huge hit at your next brunch gathering with friends. It's super easy to make, using Pillsbury biscuits and is topped with brown sugar, butter, walnuts and cinnamon baked into a caramelized construction of sweet buttery goodness. It won't last longer than 5 minutes - promise!
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts among the biscuit pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
As I reflect on 2013, this has been a year filled with challenges and opportunities, adventures and growth both personally and professionally. Good times and bad times, which I’m thankful for and have made me stronger. Wishing all of you a Happy New Year 2014 and health, happiness and good eating! Cheers! xx
The Christmas Holiday and New Year’s Eve is right around the corner and there’s no better way to celebrate the occasion than to pop open a bottle of gorgeous bubbly sparkling wine. Most people automatically think of Champagne when it comes to sparkling wine but there are actually some great selections of Cava and Prosecco that fit the bill too. But what is the difference between them all and how do you pick one that suits your palette and your budget?
I interviewed some of NYC’s top Wine Directors and Sommeliers: Joseph Camper of db Bistro, Laura Williamson of Jean-Georges, Jason Arias of Txikito, Peter Mastrogiovanni of La Cenita/EMM Group and Joe Campanale from Epicurean Group; to unveil the mystery behind all three sparkling wines and get some recommendations, food pairings and recipes to help you plan your holiday cocktail party in style.
The main difference in the three sparkling wines comes down to a few things: the grapes, the region, the soil, the fermentation process and temperature.
Champagne (also known as “cremante”, comes from only two regions of France: Rhones and Epernet, from either large houses that use blends of grapes or grower champagne from smaller private farms (also known as “farmer fizz”), according to Joseph Camper, Sommelier at db bistro moderne. Champagne has a distinct taste as well – a bit chalky and ‘yeasty’ with a minerality flavor.
Prosecco is an Italian sparkling wine; generally a Dry or Extra Dry wine; normally made from Glera (“Prosecco”) grapes. Prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally, mainly in the areas near Conegliano and Valdobbiadene, in the hills north of Treviso. It is the fruitiest of all three sparkling wines, and unlike Champagne is usually produced using the Charmat method in which the secondary fermentation is done in stainless steel tanks making it less expensive to produce. Prosecco comes in either fully sparkling (spumante) or lightly sparkling (frizzante, gentile) varieties.
Cava is a sparkling wine from Spain made in the traditional method of the French sparkling wine Champagne. The wine was originally known as Champaña until Spanish producers adopted the term “Cava” (cellar) in 1970 in reference to the underground cellars in which the wines ferment and age in the bottle. Cava has an ambiguous, well-balanced and neutral flavor. It’s looser knit, and has a less complex process in its making compared to Champagne.
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French Sommelier – Joseph Camper, Sommelier of db bistro moderne
When people think about sparkling wine and France, of course their mind goes to the wonderful region of Champagne–which is in fact wonderful, because Champagne (in my opinion) is THE best wine producing regions in the world. While Champagne may be my dessert island wine, there are several other noteworthy sparkling wines from France. The top regions, aside from Champagne are: Burgundy, the Loire and even the Jura.
A few things to know about Champagne:
1) There are three primary grape varietals used:Chardonnay, Pinot Noir and Pinot Meunier. Most wines are a blend of all three, though there do exist some special bottlings that focus on just one of the three grapes (i.e., Blanc de Blanc is made entirely from Chardonnay)
2) With the arrival of the age of “Grower Champagne” (or as Terry Theise would say, “Farmer Fizz”) there is more focus on soil and specific sites, and we are seeing more vintage and single vineyard wines in the market than ever before!
RECOMMENDATIONS & FOOD PAIRINGS:
Sommelier Joseph Camper says that “Champagne works with almost all foods. It’s the greatest wine in the world.”
Champagne –
Vilmart, Grand Cellier: (not to be confused with Grand Cellier d’Or from the same producer): Vilmart GC, is in my opinion one of the greatest “entry-level” (price wise) Champagnes made, even though it is better than most prestige cuvées. It has incredible balance and precision, and therefore I would pair it with opening courses–raw fish, oysters, lobster, etc.
Egly-Ouriet, Viellissement Prolonge: Egly-Ouriet V.P. is crazy good. It tastes almost like Burgundy with bubbles. DON’T serve it in a Champagne flute, but rather in a larger, more typical wine glass to really enjoy the full array of the wine. It spends somewhere around 70 months on the lees, or yeast (!). For this wine, richer fare is called for–Turbot or Dover Sole, Veal. Butter! Also due to the autolytic quality of the wine it is unreal with umami flavors like soy. Crazy tasty with Asian food. BYOB anyone?!
Cremant du Bourgogne –
Val de Mer Cremant du Bourgogne: Sparkling wine made entirely from Chardonnay from the region of Chablis. Kimmeridgean limestone at its best! Serve with shellfish.
Cremant du Loire –
Francois Chidaine, Montlouis-Sur-Loire, Brut “Method Traditionalle”: Sparkling Chenin Blanc from one of the hot shot producers of Mountlouis and Vouvray. It’s technically, a Multi-Vintage wine, but there is always a code on the back of the bottle that reveals the vintage. Current release is 2011.
Domaine Huet Petillant: Also sparkling Chenin Blanc, but bottled at a low atmospheric pressure (less bubbles and certainly less aggressive–sometimes appears “flat” in the glass).
Cremant du Jura –
Tissot Cremant du Jura: Pinot Noir, Chardonnay and Poulsard: A ringer for champagne in its aromatic profile, though a bit softer and more floral. The perfect aperitif. Just drink it, by the gallon with or without food!
COCKTAIL RECIPE:
Photo Credit: Kristen Hess
Sometimes cocktails take not one, not two or three, but MANY rounds of testing to get it just right! This cocktail is just that: just right. Head Bartender at Chef Daniel Boulud’s Upper East Side cocktail lounge Bar Pleiades, and consulting bartender for the new db bistro cocktail menu, played with chocolate and red wine’s affinity for each other with this drink, as well as berry shrub’s red wine-berry fruitiness and Byrrh (a French wine based aperitif flavored with quinine). To make the drink, Byrrh is infused with cocoa nibs overnight. Pomegranate seeds are dropped into a champagne flute, and topped with a mixture of Rye, Cocoa nib infused Byrrh, White Crème de Cacao and Berry Shrub and Orange peel. When the drink is topped off with Champagne, the pomegranate seeds try, and try again, to rise to the top of the glass with the Champagne bubbles!
Combine all ingredients in mixing glass. Stir and strain into champagne flute with bar spoon full of pomegranate seeds at bottom of glass. Top off with champagne.
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French Sommelier – Laura Williamson, Master Sommelier, Jean-Georges
1 1/4 cups fresh blood orange juice
1 bottle (750 ml) dry Crèmant d’Alsace, chilled (Prosecco or Cava can be substituted)
3 tablespoons orange liqueur, preferably Cointreau
Pour the juice, Crèmant, and orange liqueur into a large glass pitcher. Immediately and carefully pour into 8 champagne flutes and serve.
For 1 drink:
5 ounce Champagne (Prosecco or Cava can be substituted)
Juice of 1 blood orange
splash of Cointreau
Blood Orange French 75
photo credit: Kristen Hess
1 ounce Gin
Juice of 1 blood orange
3 oz Champagne (Prosecco or Cava can be substituted)
2 dashes Orange Bitters
1 splash Cointreau
Serve in a Champagne flute and garnish with a blood orange triangle (made by slicing a blood orange wheel into 3rds)
Recipes by Laura Williamson, Master Sommelier, Jean-Georges
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Latin/Argentinean Sommelier – Jason Arias, Txikito
Master Sommelier Jason Arias and Executive Chef Alex Raij of Txikito NYC recommend Cava and Champagne choices that reflect their Basque, Catalan and Argentine holiday traditions with a classic Basque 75 cocktail and high quality seafood and pasta pairings.
Cava and Champagne – High quality whole fish and mollusks and crustaceans (raw or cooked, or served in soup); Salt Cod Cannelloni (Canelons) and Pasta
COCKTAIL RECIPES:
Photo Credit: Txikito
Basque 75
Beach plum Gin or Patxarran (Basque sloe berry liqueur)
Cava
Grapefruit Twist
Bruised sage leaf
On rocks with splash of 7 up
Recipe by Sommelier Jason Arias, Txikito
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Spanish/Mexican Sommelier – Peter Mastrogiovanni, La Cenita -Emm Group
La Cenita is a new Spanish/Mexican tapas restaurant in the Meatpacking District, part of the Emm Group. They have a focus on using very fresh and unique ingredients in their cocktails and also do a lot of house infusions with tequila including creative flavors such as prickly pear, jalapeno, coffee, cocoa nibs and bacon.
Head Corporate Beverage Manager, Peter Mastrogiovanni recommends the following Sparkling Wines and food pairings for the holidays if you’re looking for a Latin twist to your menu. Head Bartender Billy Potuin also shares his special cocktail recipe for La Ciderita – a light and boozy, warm and wintry cocktail that has an interesting take mixing sparkling Cava with tequila and Spanish cinnamon. It’s all natural, using honey and lemon and cranberry bitters and not too sweet making it a great cocktail for the holidays.
Shake, strain up in martini glass, top with Sparkling Cava wine. Garnish with a Canela (or cinnamon) stick and dried cranberries
Recipe by Lead Bartender Billy Potuin, La Cenita
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Italian Sommelier – Joseph Campanale, Executive Beverage Director, Epicurean Group (dell’Anima/L’Artusi/Anfora/L’Apicio)
RECOMMENDATIONS:
Cava – is from the Cava region in Spain. It is made in the same method as Champagne as is less fruit-forward than Prosecco. It doesn’t have the acidity or minerality of good Champagne but the best examples can be quite delicious. Some of my favorites are:
Prosecco – Made from the Prosecco grape in the Veneto region of Italy. This is fruit-forward and can be a little sweet. If you use prosecco in a cocktail remember that it can have some sweetness. Also it lacks the yeasty flavors of Champagne/Cava.
Champagne – The highest quality of all sparkling wine, it comes from the Champagne region of France and is made from Pinot Noir, Chardonnay and a local grape known as Pinot Meunier. Go for the smaller producers who grow their own grapes (Grower champagne). At their best, Champagne is crisp, mineral driven wine with a ton of complexity from high-quality grapes and aging on the lees (spent yeast). I think it would be unwise to use one of these in a cocktail.
Cava– Parmigiano Cheese – this hard, nutty cheese will complement the creamy bubbly Cava. Cava’s earthiness will be reflected in the cheese as well as the creaminess from the lees aging but the bubbles will cut through the richness.
Prosecco – Thai Food – Prosecco’s fruit-forward aromatics will complement the exotic, full-flavored Thai food. The chill of the wine and (sometimes) residual sweetness will cool down spicy Thai or complement the sweeter food.
Champagne– Fried Chicken – There is something just absolutely fun about the high-low pairing of fried chicken and Champagne. They were made for each other. Fried chicken is the fatty, crunchy poultry that needs a crisp, bubbly wine to cut through the grease and complement the crunch. This is a great flavor and texture experience.
Shake tequila, grapefruit juice and simple syrup over ice and double-strain into a flute. Top with prosecco and grapefruit bitters. Garnish with a grapefruit peel. Enjoy!
Stir all ingredients together. Spank beer glass with rosemary stem. Pour ingredients over ice in a beer glass, top with Rose Cava of your choice. Enjoy!
Recipes by Joseph Campanale, Executive Beverage Director, Epicurean Group
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
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.
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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
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.
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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
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.
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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.
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.
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Italian Holiday Menu – Gabe Thompson, Executive Chef of Epicurean Group (dell’anima, L’Artusi, L’Apicio, and Anfora)
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!
Grilled Pork Chop — roasted vegetable and chestnut panzanella, pork sugo
Warm Cranberry-pumpkin Budino – served with apple cider sauce
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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.
Whenever the holidays roll around, I love to bake and experiment with luscious pies and savory tarts. Puff pastry is such an easy way to make appetizers fit for a crowd, especially when you buy it pre-made from the grocery store. (I especially like Dufour brand which I get from Whole Foods and Fairway stores in NYC, it’s super flaky and buttery and light.) You simply roll them out on to a floured surface or a non-stick silicone baking mat (try Silpat), score the edges and prick a few holes in it and pre-bake it for about 15 minutes. Then, you can top it with any sweet or savory topping you like and bake it into a buttery, crispy delightful tart (or cut the pastry into smaller rounds with a biscuit cutter) to feed a crowd for brunch or a holiday appetizer.
I decided to top this one with some sauteed baby asparagus and garlic with red chile flakes along with three creamy melty cheeses: ricotta, gruyere and parmesan and a hint of lemon zest. All you gotta do is create your masterpiece, pop it in the oven and cut it into squares and you’ve got a crowd-pleaser waiting to happen and a party in your mouth. If you’re not a big asparagus fan, try experimenting with some other veggies: broccoli, mushrooms, brussels sprouts, butternut squash, spinach – whatever you fancy, and play with other cheeses, as long as they are good for melting such as Monterey Jack, Brie, Gorgonzola or Mozzarella. The ricotta base I wouldn’t substitute though – it gives it a creamy layer of flavor and texture that’s just too good to give up and protects the pastry base from getting soggy from the vegetables and cheese. Throw some cooked bacon, ham or prosciutto on it too if you really want to add some savory flavor. And if you want to go the extra mile and make your own pastry dough, go for it – but it takes a lot longer and a little more elbow grease to get it perfect. Happy Holidays!
Heat olive oil over medium heat and saute asparagus spears with the shallots for about 5-7 minutes until they get soft. Add minced garlic and red pepper flakes and saute for another 1-2 minutes. Remove pan from heat and set aside.
In a large mixing bowl, add ricotta, whisked egg, half of the Parmesan cheese, thyme, lemon zest, sea salt and pepper.
Roll out pastry sheet into a 16"x10" rectangle on to a Silpat (silicone baking mat) or parchment paper. Score around the edges 1 inch border and prick the base of the pastry with a fork in several places. Bake the pastry in oven for 15 minutes. Remove from oven and let cool for a few minutes before adding toppings.
Spread the ricotta and cheese mixture over the base of the puff pastry evenly. Top with sauteed asparagus, shallots and garlic, laying out asparagus spears in a flat row across the pastry.
Sprinkle over the top the shredded Gruyere cheese and the rest of the Parmesan cheese. Sprinkle additional fresh thyme if desired.
Place the tart (on the Silpat or parchment paper base) on a rectangle baking sheet into the oven and bake for 20-25 minutes until pastry is crisp and golden brown and the cheese on top is bubbly.
Remove from oven and let cool for about 5-10 minutes. Cut tart into squares and serve.
Notes
Delicious for a holiday brunch or appetizer (you can always cut tart into bite size pieces to feed a crowd).
Serve with a crisp white wine such as Pinot Grigio or Chenin Blanc.
