Since the barrel tasting does not start until today (Friday), yesterday we headed south from Yakima to the Goldendale area to check out some wineries. South of Goldendale (small farming town, about 4,000 population) on the Columbia river is where a lot of new wineries are clustered. The most breathtaking views in the world - I may be a little prejudiced because my Grandparents had a ranch on the Columbia until the government took it over for the Hanford Nuclear plant, so I get very nostalgic when I'm in that area, it's so wild, and huge and craggy and beautiful!
Finally got to Maryhill Winery - we've loved their wines for a few years now. I was surprised to find they only started the winery about 7-8 years ago, so guess we found them early on. Their Zins and Syrahs are just wonderful.
http://www.maryhillwinery.com/ourwine.asp
They are building an amphitheater to be finished in a month or so and Cosby, Stills & Nash are the first venue slated - would love to come back for that. The theater has its back to the river and the seating and winery itself faces the river...oh my, the view. (can you tell I'm impressed?)
We spent so much time at Maryhill and tried so many wines, we only hit one more, Marshall winery - a dinky little place just getting on its legs. But, oh the winemaker does know what he's doing. His Syrahs are wonderful. Even if we could have tasted more and still made it home without a drunk driving charge, we spent so much time at each place, we then headed home.
But we made a little detour when we got back to Goldendale - ran across a little house with the sign, The Glass Onion out front. So, in we pulled and found a little gem of a restaurant and gallery in the midst of nothing!!
http://theglassonionrestaurant.com/
Check out their website just to see how the restaurant came to be and also the photographs that Chef Mark McGowan's wife takes.We each had a bowl of his Spring Pea soup with fresh cream and oh my, it was just delicious. On the menu also, was a spinach salad with bleu cheese, bacon, candied pecans and maple dressing! that caught my eye. I handed our server my ACF card (opens so many doors ) and asked if I might just try a little of the maple dressing and out came a little salad for us to try with the dressing. It was just delicious - the salty bleu and the sweetness of the syrup and crunch of fresh spinach and the nuts. AND, Chef Mark was nice enough to give me the recipe and I will be nice enough to share it with you, too.
Chef McGown's Maple Dressing
He uses it with his spinach salad (including bleu cheese, bacon, candied pecans)
1/2 cup maple syrup
2 T. Dijon
1/2 c. cider vinegar
1 1/2 c. olive oil
salt & pepper
1/4 c. brown sugar
With our soup and salad, we had a glass of Cascade Cliff's (a winery we wanted to visit, but alas, didn't think we ought to!) Merlot and it was very good with the salad and dressing, not to mention the soup also.So, that was our day yesterday and what a nice day it was!!
Today, we start drinking (or tasting...) our way thru the Yakima Valley Barrel tasting. So many wines, so little time!
With all the great wines we tried, we almost held to our winery pledge of buying only one bottle per winery on these kinds of trips... almost, had to buy a bottle of Maryhill's Malbec for my birthday dinner coming up... we were rather proud of our restraint!
Friday, April 25, 2008
Thursday, February 14, 2008
Mother Sauce - Espagnole
Our cooking friend, 'Houseboat Don', wants to learn sauces, so this weekend we’re going to work on one of the mother sauces, Espagnole and its smaller sauces. I’m making the basic brown stock and then the Espagnole sauce and wait for him to be here to work on to the small sauces.
I’m thinking I’ll have some steaks and chicken thawed out and we can just have a taste testing of the sauces – here’s what we'll choose probably 6-8 from:
Bordelaise
Marchand de Vin
Robert
Charcutiere
Chasseur
Diable
Madeira
Perigueux (this one calls for truffles, but if we make it maybe we can play with truffle salt and/or truffle oil - unless Don wants to pop for truffles.... )
Port Wine
Italian
Mushroom
Bercy
Piquante
Lyonnaise
I’m using my text book from Culinary school for reference and help in making these sauces – Wayne Gisslen’s Professional Cooking. But there are a lot of sources anyone can use, especially having access to the internet to search.
Started out with a huge problem – I forgot to tell Roy to make sure the beef bones were cut in 3 – 4” lengths. He brought home some real hummers. Meat saw, hack saw, cleaver – nothing was working, so had to resort to an impeccably cleaned table saw. But, even that was precarious, think about holding those slippery little devils safely away from the blade. Finally, between the table saw and a wedge, we managed to get usable sizes.
They are in the oven roasting, then the mirepoix will be roasted and the brown stock will begin. And the adventure goes on. This should be a lot of fun.
Tuesday, 2/12/08
I had approximately 17 lbs. of beef bones
10-12 qts. cold water
Mirepoix:
1 lb. onions, chopped
8 oz. carrots, chopped
8 oz. celery, chopped
1 lb. tomatoes or tomato puree (I used puree)
Sachet:
1 Bay leaf
2 sprigs of thyme
8 peppercorns
4-6 parsley stems
1 whole cloves
Roast the bones in a 375 – 400 F. oven until well browned – the browner, the more flavor for your stock. Remove bones from pan and place in a stock pot. Cover with cold water and bring to a simmer. Skim and let stock continue to simmer.
Drain and reserve the fat in the roasting pan. Deglaze the pan with water, scraping up all the goodies on the bottom of the pan and add to stock pot.
I had approximately 17 lbs. of beef bones
10-12 qts. cold water
Mirepoix:
1 lb. onions, chopped
8 oz. carrots, chopped
8 oz. celery, chopped
1 lb. tomatoes or tomato puree (I used puree)
Sachet:
1 Bay leaf
2 sprigs of thyme
8 peppercorns
4-6 parsley stems
1 whole cloves
Roast the bones in a 375 – 400 F. oven until well browned – the browner, the more flavor for your stock. Remove bones from pan and place in a stock pot. Cover with cold water and bring to a simmer. Skim and let stock continue to simmer.
Drain and reserve the fat in the roasting pan. Deglaze the pan with water, scraping up all the goodies on the bottom of the pan and add to stock pot.
Toss the vegetables with some of the reserved fat from bones in the roasting pan and brown well in the oven – again, the browner, the more flavor.
Add the browned mirepoix, the tomato produce, and the sachet to the stock pot. Continue to simmer for a total cooking time of 6 to 8 hours, skimming the surface as needed. Add water to keep the bones covered. I made this stock over two days, 3 hours on Tuesday and brought it back up to a simmer and continued for 5 more hours.
Strain through a china cap lined with several layers of cheesecloth. Cool the stock, vented, in a cold-water bath and refrigerate.
Wednesday, 2/13/08
Wednesday, I continued the stock for 5 more hours. Then on to making the Espagnole Sauce. Now, this is where I took a slight shortcut. My amount of stock ended up being 8 quarts and the below ingredient amounts are based on 6 qts., so I added 1/3 more of everything.
Mirepoix:
1 lb. onions, medium dice
8 oz. carrots, medium dice
8 oz. celery, medium dice
----
8 oz. butter
8 oz. bread flour
6 qts. brown stock
8 oz. tomato puree
Sachet:
1 small bay leaf
2 sprigs of thyme
3-4 parsley stems
Sauté the mirepoix in the butter until well browned. Add the flour and stir to make the roux. Continue to cook, until the roux is browned.
Gradually stir in the brown stock and tomato puree, stirring constantly until the mixture comes to a boil. Reduce heat to simmer and skim the surface. Add the sachet and let simmer for about 2 hours, until the sauce is reduced to 1 gal. Skim as often as necessary.
Strain through a china cap lined with several layers of cheesecloth. Press on the mirepoix gently to extract their juices.
----
Now, this is where my shortcut comes in – because I goofed! I forgot I needed equal amounts of the Espagnole Sauce and the brown stock to make my Demiglaze! But, I had a little container of wonderful ‘gold’ that I used. I always have on hand a product called “Glace de Gibier Gold” from More Than Gourmet (you can buy on line). I made up the amount I needed and continued with the demi –
1 gallon brown sauce (Espagnole)
1 gallon brown stock
Combine the sauce and stock in a stock pot and simmer until reduced by half. Strain through a chinois (fine china cap) or a regular china cap lined with cheesecloth. Cover to prevent a skin from forming. Keep hot in a bain marie, or cool in a cold-water bath for later use.
Here's my demiglaze and it tastes absolutely wonderful! Luscious looking also! :)
I am now ready for Houseboat Don to arrive and continue with our small sauces.
Next blog with cover the small sauce we make from the Demiglaze, how we use them and more importanly how we all like them! I'm getting so anxious!
Tuesday, October 23, 2007
Camaraderie Vineyard's Wine Maker's Dinner
Along with my fearless and valiant Sous, Roy and I presented Camaraderie Vineyard's guests with an 8 course Wine Maker's Dinner that we were both very proud of.
Camaraderie Vineyards Wine Maker’s Dinner
October 20, 2007
our menu
Lobster-Mango Spring Roll
Apricot Vinaigrette
Popcorn Tossed with Truffle Oil
Leek Trio
Leeks Mimosa with Hazelnuts
Parmesan-Leek Bread Pudding
Vichyssoise
~ ~ ~ ~ ~
Chilled Asparagus
Timbale of Caviar, Crab, Avocado
~ ~ ~ ~ ~
Salad - Three Ways
Celeriac Remoulade
Chickpea and Carrot
Roasted Beet, Red Onion and Chives
~ ~ ~ ~ ~
Herb-Crusted Mahi Mahi
Oven-Roasted Fennel and Tomato
Balsamic Reduction
~ ~ ~ ~ ~
Braised Lamb Shanks
Caramelized Onions and Shallots
Potato Puree
~ ~ ~ ~ ~
Cheese Board
Wensley Dale Boroughs English Cheddar
Homboldt Fog Goat
Holland Smoked
Dried fruit
Walnut bread
~ ~ ~ ~ ~
Late Harvest Riesling Sorbet
Fresh Berries
Chocolates
What a fun dinner and great group of folks to cook for. Almost all the courses/dishes I have cooked before, but a couple of them I’d either heard about or been given the ideas from chef friends I trust enough to go with offering them untried.
I have no idea where I first heard about Truffle popcorn, but it’s something I’ve been wanting to play with for quite a while. We had some company coming for dinner a week or so ahead of the wine maker’s dinner so decided to ‘test’ with them. We made three batches, one with kosher salt & truffle oil, one with truffle oil & truffle infused salt, and one with truffle oil, truffle salt and lemon zest. All agree the third was the very best! Earthy flavors with just a little zestiness to it.
TRUFFLE POPCORN
a Chef’s Journey recipe
1/2 cup popcorn
vegetable oil to coat the popcorn very lightly
1 1/2 T. truffle oil
truffle infused salt, to taste
2 Tablespoons lemon zest
Measure out popcorn in a heavy pot. Add just enough vegetable oil to lightly coat the kernels.
Pop the corn and remove from heat.
Immediately add the truffle oil, truffle salt and lemon zest and toss the popcorn until all is incorporated.
Serve immediately.
The popcorn and Lobster-Mango Spring Rolls were to be ‘walk around’ starters for greeting the guests. I had intended to use butter lettuce leaves for the rolls, but decided they would not be as easy to use as a one-bite amuse-bouche as they would be with rice paper. The rolls are made up of strips of lobster, mango and cucumber rolled in rice paper and served with an Apricot Vinaigrette, which is really more of a sauce than vinaigrette, imo.
LOBSTER-MANGO SPRING ROLL WITH APRICOT VINAIGRETTE
Rick Tramonto, Amuse-Bouche
1 cooked lobster tail from a 1 1/2 - 2-lb. lobster (for 3 5-oz. lobster tails, drop in boiling salted water for 6 minutes)
1/2 cucumber -- peeled
1 ripe mango
4 to 8-inch round dried rice paper sheets (or butter lettuce leaves)
Salt and freshly ground black pepper
3 T. Apricot Vinaigrette
Remove the lobster meat from the shell in one piece & cut the meat lengthwise into quarters.
Trim each piece so that it is about 4" long.
Pull out the digestive tract if it's present.
Remove the seeds from the cucumber with a small spoon.
Discard the seeds.
Cut 4 strips from the cucumber, each one about 1/3" thick and 4" long, so that they match the lobster strips.
Make the strips as even as possible. Save any extra cucumber for another use.
Peel skin from the mango w/peeler.
Slice the flesh to the pit, squaring it as much as you can.
Cut 4 strips from the mango to match the cucumber strips.
Make the strips as even as possible.
Save extra for another use.
Fill a large, shallow bowl with warm water and spread a lint-free dish towel on a work surface.
One at a time, drop the rice paper in the water till all are submerged.
Soak for 3 minutes or till they are completely softened and pliable.
Life the sheets out of the water and spread them out on the dish towel to drain, making sure they don't overlap.
Arrange a strip of each - lobster, cucumber, and mango across the bottom third of the wrapper. Season to taste with salt and pepper.
Fold the wrapper over the filling and roll into a tight cylinder up to the halfway mark.
Fold in the two sides and continue to roll till sealed.
Place the roll on a flat plate, seam side down.
Repeat to make 3 more rolls. Allow to rest for a few minutes to seal completely.
To serve, cut the rolls on the bias into thirds. (For an 8 course dinner, I cut each roll into 5 pieces)
Spoon some vinaigrette. On a small plate and set a slice on top of the sauce, cut side down. Or, slice the spring rolls into smaller pieces and serve on small plates w/a small ramekin of vinaigrette for dipping.
Can make up to 3 hours ahead
Next course up was the Leeks 3 Ways - a wonderful dish to be presented on a rectangular dish – I served the Vichyssoise on the left in demitasse cups, the Leeks Mimosa with Hazelnuts in the center, and the Leek Bread Pudding, cut in squares and plated on point, on the right. This is a great dish, with one exception – the Leek Mimosa was not a standout and I think I will replace the third part of this dish with either a Bell Pepper & Leek Sauté or a Leek & Ginger Slaw. Will be a much better balanced plate (taste and presentation).
VICHYSSOISE
House & Garden, 9/62
Serving Size : 6
2 cups potatoes -- finely diced, raw
4 tablespoons butter
6 large leeks (opt. add 1-2 shallots with the leeks) -- cleaned & cut into 1" pcs
3 cups chicken bouillon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 dash nutmeg
2 cups sour cream -- or heavy cream. May need just 1 1/2 cups
chopped fresh chives
Cook potatoes in salted water to cover till just tender. Melt butter in skillet & cook the leeks gently, tossing them lightly, for a few minutes.
Add the chicken bouillon and bring to a boil. Lower heat & simmer the leeks till tender.
Add the potatoes to the leeks & the broth & season to taste w/salt, pepper & nutmeg.
Put this mixture in a blender (blend in two-four lots.) & blend for 1 min. or till smooth.
Chill. When ready to serve, mix in sour cream or heavy cream. Thin with chicken stock or milk if necessary. Garnish w/chopped chives.
Parmesan-Leek Bread Pudding
3 tablespoons butter
3 leeks\raw -- white part only
1 1/2 cups milk
1/2 cup light cream or half-and-half
4 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 cups grated Parmesan cheese
1 loaf Italian bread -- torn into 1 inch pieces
In a sauté pan over medium heat, gently soften the leeks in butter. After the leeks are tender, remove from heat. Preheat oven to 350°F.
In a large mixing bowl, combine milk, half-and-half, eggs, seasonings, and cheese. Stir in bread and leeks.
Pour mixture into a large baking dish and bake for 35-45 minutes.
Serves 8
I’ll have to do a little searching to find where this recipe came from.
Soup course is a family and catering favorite – Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado. You couldn’t ask for a prettier presentation soup, nor a better flavored.
CHILLED ASPARAGUS SOUP with TIMBALE OF CAVIAR, CRAB & AVOCADO
Serves 8
1/4 cup butter
3 small leeks -- white & pale green parts only, 4 cups approx.
2 lbs. asparagus -- ends trimmed, coarse chop
1 1/3 quarts chicken stock -- or canned low-salt broth (43 oz.)
1 quart chopped spinach leaves -- 4 oz.
1/2 cup flaked fresh crabmeat
2 2/3 tablespoons fresh lemon juice
1 1/3 tablespoons minced shallot
1 cup diced peeled pitted avocado
2 2/3 tablespoons good-quality black caviar (such as oestra)
Melt butter in heavy large pan over med. heat. Add leeks & sauté till soft, about 5 min. Add asparagus and stock; bring to boll. Reduce heat to medium, cover & simmer till asparagus is tender, about 8 min. Add spinach, cover & simmer till wilted, about 4 min.
Working in batches, puree soup in blender till smooth. Transfer soup to large bowl; season to taste with salt & pepper. Cool, then cover & chill till cold, at least 2 hours and up to 1 day.
Mix crabmeat, 1 T. lemon juice & shallot in small bowl. Season to taste w/salt & pepper.
Mix avocado & remaining I T. lemon juice in another small bowl; mash coarsely. Season to taste w/salt & pepper.
Place tomato can, biscuit cutter or pvc pipe cut in 2-3” length in center of one soup bowl.
Spoon in 1 T. avocado mixture; smooth top.
Spoon in 1 T. crab mixture; press lightly to compact.
Spoon in 1 T. avocado mixture. Top with 1 tsp. caviar.
Carefully lift off can. Repeat in remaining soup bowls with remaining timbale Ingredients. Ladle soup around each timbale. Serve immediately.
Over the years, I now have pvc that I use rather than any metal rings - works much better.
Salad – three ways is a winner and I’ll certainly offer this again. It’s made up of three distinctive flavored salads. The colors are great together and look wonderful plated in a triangle with the point of the triangle being the beet salad and the back two ‘legs’ of the chickpea and celeriac.
The celeriac is dressed with one of the best tasting Remoulade I’ve tasted – if you’re a purist this does not have anchovy, but why not play with it. The two times I’ve made the salad, I’ve had leftover remoulade and found the best use for it. Grill some burger patties and thick onion slices brushed with butter and seasoned with salt & pepper. Brush Kaiser rolls with butter and as the patties and onion are done, lay on grill to brown. Spread lots of remolaude on both sides of the bun and top with the patty and onion slice. Oh what a wonderful burger this is!!
CELERIAC REMOULADE
“We serve this on its own as a salad, but it's also an excellent side dish or garnish, or with a roast pork sandwich or as a light meal with a piece of cold chicken.” A note by Thomas Keller in his book, “Bouchon”.
Remoulade:
1/2 cup mayonnaise
1/2 cup crème fraiche
2 T. minced cornichons
2 T. minced rained nonpareil capers -- preferably Spanish
2 1/4 tsp. Dijon
1 T. cider vinegar -- (about)
2 tsp. minced Italian parsley
2 tsp. minced tarragon
2 tsp minced chervil
2 tsp. minced chives
Kosher salt and freshly ground black pepper
-----
1 lb. celeriac (celery root) -- (1 large)
Fresh Lemon juice (optional)
For the remoulade: stir the mayo and crème fraiche together in a small bowl.
Squeeze any excess moisture from the cornichons and capers and stir them into the mixture.
Add the mustard, vinegar, and herbs. Season to taste with salt & pepper.
Refrigerate for at least 1 hour, or up to 3 days, to allow the flavors of the remoulade to develop.
For the celeriac: Cut off and discard the tops and bottoms of the celeriac; remove the skin.
Using a mandolin or knife, cut the celeriac into 1/8-inch-thick julienne. You should have about 4 cups.
Put the celeriac in a bowl and toss with enough remoulade to coat the pieces; reserve any remaining dressing. Taste & season the salad as necessary.
Cover and refrigerate for at least 2 hours, or up to 8 hours.
Just before serving, toss the celeriac with additional dressing, if desired, and adjust the seasonings a final time, adding a squeeze of lemon juice or more vinegar if needed.
Makes 3 cups; 4 to 6 servings.
Chef Keller's notes: Make the salad two to eight hours before serving it, the flavors develop, & the acid seems to tenderize the celeriac slightly. Don't overdress it - the salt in the dressing will pull moisture from it, resulting in more liquid than you want.
Chickpea and Carrot Salad
Thomas Keller recipe
1/2 cup chickpeas, quick-soaked (cover with water, bring to a boil, boil 1 minute, cover and remove from heat. Let sit for 1 hours then continue with the recipe.)
1 med. leek, white & light green parts only
Bourquet Garni (a mixture of 8 thyme sprigs, 2 parsley stems, 2 bay leaves & 1 tsp. black peppercorns)
1/2 onion, peeled
1 small carrot, peeled
Kosher salt
2 T. olive oil
2 bay leaves
2 garlic cloves, skin left on, smashed
2 thyme sprigs
1 cup finely julienne carrots
Freshly ground black pepper
1 T. chopped Italian parsley
1 ½ tsp. fresh lemon juice
Drain the chickpeas, put in a large saucepan, and add about 6 cups water, or enough to cover them by 2 inches.
Cut the leek lengthwise in half and rinse under cold water. Add one leek half to the pan, reserving the remaining half for another use. Add the bouquet garni, onion, and whole carrot to the pan and bring to a boil. Reduce the heat and simmer for about 45 minutes, or until the chickpeas are tender.
Pour the chickpeas and their liquid into a large shallow container and let cool. Once they are cool, remove and discard the bouquet garni and vegetables and season with 1/2 teaspoon salt. (The chickpeas can be covered and refrigerated in their liquid for 2 to 3 days.)
When ready to assemble the salad, drain the chickpeas in a colander.
Combine the olive oil, bay leaves, garlic, & thyme in a large skillet and heat over medium heat until the oil is hot. Add the carrots and toss in the oil for about 1 minute to cook them slightly (I like them cooked longer until al dente)
Add the chickpeas and season to taste with salt and pepper. Toss the chickpeas for 1 to 2 minutes, then transfer to a bowl and let cool. (The salad can be refrigerated for up to a day.)
Just before serving, remove the bay leaves, garlic, and thyme from the chickpeas and stir in the parsley and lemon juice. Makes 2 cups
ROASTED BEET SALAD
Thomas Keller recipe
1 1/2 lbs. red beets -- (3 to 4 large)
3 T. olive oil
Kosher salt & freshly ground black pepper
1 T. red wine vinegar -- (about)
2 T. fresh orange juice
1/2 red onion -- peeled*
1 T. chopped tarragon
1 T. minced chives
Preheat the oven to 375°F.
Wash the beets and trim the stems, leaving about 1/4 inch attached. Place them on a large piece of aluminum foil and toss with 2 tablespoons of the oil, 2 tablespoons water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Lift up the edges of the foil and squeeze together to form a packet. Place in a small baking pan and roast for about 1 1/2 hours, or until the beets are tender, offering no resistance when pierced with a knife.
Carefully unwrap the beets and let stand just until cool enough to handle.
Rub each beet with a paper towel to remove the skin. Cut off
and discard the stems. Cut the beets into quarters, then cut the quarters crosswise into 1/4-inch-thick slices and place in a bowl.
Season with a light sprinkling of salt and pepper. Add red wine vinegar, orange juice, and the remaining 1 tablespoon oil. Toss and season to taste with additional salt and pepper.
Let the beets marinate for at least 30 minutes, or up to a day, in the refrigerator. Bring to room temperature before finishing the salad.
About 30 minutes before serving, cut three or four 1/8-inch-thick slices crosswise from the onion and separate the slices* (reserve the remaining onion for another use). Toss the beets with the onion, tarragon, and chives.
Just before serving, check the seasonings and add additional salt, pepper, and/or vinegar to taste.
Makes 4 servings
*I found I prefer cutting a whole red onion into 1/8-inch-thick slices and just use the inner smaller circles of the onion - much prettier presentation.
Our fifth course, the fish course, was a wonderfully herbed crusted Mahi Mahi on a bed of Fennel and drizzled with a Balsamic reduction – the flavors were just wonderful.
HERB-CRUSTED MAHI MAHI, ROASTED FENNEL AND TOMATO with Balsamic Reduction
Fennel:
2 large fennel bulbs -- tops trimmed; cut each bulb in half lengthwise, then cut into thin strips.
2 T. extra virgin olive oil
2 Bay leaves
2 sprigs thyme
2 red Thai chilies (or small serranos) I used serranos
1 T. sugar
2 T. rice vinegar
1 T. dry sherry
2 T. butter
2 tomatoes -- seeded and julienned
Salt and freshly ground black pepper
Balsamic Reduction - see recipe
Preheat the oven to 400 F.
Place fennel, olive oil, bay leaves, thyme, and chilies in a roasting pan and roast uncovered for 15 minutes.
Remove from oven and reduce oven temperature to 325 F.
Add the sugar, vinegar, and butter, toss together until butter is melted.
Cover, return to oven and continue to roast for another 15 minutes longer, or until the fennel is caramelized and tender. Add the diced tomatoes and season with salt and freshly ground black pepper.
BALSAMIC REDUCTION
a Chef’s Journey recipe
1 cup balsamic vinegar
2 T. butter
Freshly ground black pepper
Reduce Balsamic vinegar in a small saucepan until reduce to ½ cup. Turn off heat and slowly add bits of butter whisking each addition thoroughly. Add the freshly ground pepper and whisk all together. Set aside.
Mahi Mahi
2 cups fresh bread crumbs
2 T. tarragon -- chopped
2 T. chives chopped
2 T. parsley -- chopped
1 T. thyme -- chopped
Salt & pepper
12 2 oz. mahi mahi fillets
1 T. unsalted butter
1 T. olive oil
In a food processor, add the bread and turn into a fine dust.
Add the herbs and pulse just to combine.
Season the fish side of the fish and dip into the herb-crumb mixture.
In a non-stick sauté pan, heat the butter and olive oil.
When the oil is hot, sear each fillet on both sides, crumb side down first, for about 2-3 minutes per side. Cook to a temperature of 140 F.
Remove filets to a warm platter and keep warm.
Then we finally reached the entrée – here was another wonderful surprise, after all this food, only one plate out of 10 came back to the kitchen with more than just a bone left on the plate! I can’t really blame them, this is probably my favorite lamb shank dish – I could eat it once a week! They were served over a simple mashed potato with sour cream, chives, thyme and parsley.
BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS
4 tablespoons olive oil
1 pound onions -- sliced
5 large shallots -- sliced (about 1 cup)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 3/4 lamb shanks -- ¥(6 3/4 to 1)
all purpose flour
2 1/2 cups dry red wine
2 1/2 cups canned beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
Heat 2 tablespoons olive oil in pot over medium-high heat. Add sliced onions & shallots; sauté until brown, about 20 minutes. Mix in rosemary. Remove from heat.
Sprinkle lamb shanks with s&p; coat lamb with flour. Heat remaining 2 T. olive oil in heavy large skillet over high heat. Work in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 ½ (I find closer to 3) hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 45 minutes. Season with salt and pepper.
Spoon Potato puree onto plates. Top with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve. Serves 6. Bon Appétit - January 1996
Cheese course came next – I was able to find a selection of three cheeses that ultimately worked our wonderfully well together.
Wendley Dale Boroughs English Cheddar (a cow’s milk cheddar)
Homboldt Fog Goat
Holland Smoked Gouda
Dried apricots
Honeycomb
Walnut bread
Nut Bread
2 cups all-purpose flour
1 cup sugar
1 T. baking powder
1/2 tsp. salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil
3/4 cup chopped walnuts
1/3 cup chopped dried apricots or mangoes
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2inch loaf pan*; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts and apricots. Spoon batter into prepared pan.
3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for '10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
4. Makes 1 loaf (14 slices)
*I used mini-loaf pans for mini-loaves which are about 2”X4” – sliced about 3/8” makes a great tiny piece of toast to add to the cheese plate or platter.
And the finale of the evening was a beautiful, tasty sorbet from an old chef friend from Toronto, Chef Paul Silva, a chef who raises the level of cooking for everyone lucky enough to cook with him.
Late Harvest Riesling Sorbet with Fresh Berries
Chef Paul Silva, Toronto
1 2/3 cups late harvest Riesling
1/2 cup sugar
1/2 cup water
1/4 cup fresh squeezed lime juice
Heat all ingredients over medium heat until sugar dissolves.
Then bring to a boil for 30 or so seconds and cool for an hour or so in the fridge.
Use your ice cream maker to finish. (Took about 30 minutes in mine), then into the freezer.
Stir every half hour three times once it goes into the freezer to keep it light.
We served with a strawberry fan, blueberries and raspberries and a selection of chocolate chunks.
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I can’t thank the four wonderful folks at Comaraderie Vineyards for allowing me to again cook for their guests. Vicki, Don, Maryann and Gene are four of the nicest, most talented wine makers I’ve met in a very long time. And are they ever foodies!!
October 20, 2007
our menu
Lobster-Mango Spring Roll
Apricot Vinaigrette
Popcorn Tossed with Truffle Oil
Leek Trio
Leeks Mimosa with Hazelnuts
Parmesan-Leek Bread Pudding
Vichyssoise
~ ~ ~ ~ ~
Chilled Asparagus
Timbale of Caviar, Crab, Avocado
~ ~ ~ ~ ~
Salad - Three Ways
Celeriac Remoulade
Chickpea and Carrot
Roasted Beet, Red Onion and Chives
~ ~ ~ ~ ~
Herb-Crusted Mahi Mahi
Oven-Roasted Fennel and Tomato
Balsamic Reduction
~ ~ ~ ~ ~
Braised Lamb Shanks
Caramelized Onions and Shallots
Potato Puree
~ ~ ~ ~ ~
Cheese Board
Wensley Dale Boroughs English Cheddar
Homboldt Fog Goat
Holland Smoked
Dried fruit
Walnut bread
~ ~ ~ ~ ~
Late Harvest Riesling Sorbet
Fresh Berries
Chocolates
What a fun dinner and great group of folks to cook for. Almost all the courses/dishes I have cooked before, but a couple of them I’d either heard about or been given the ideas from chef friends I trust enough to go with offering them untried.
I have no idea where I first heard about Truffle popcorn, but it’s something I’ve been wanting to play with for quite a while. We had some company coming for dinner a week or so ahead of the wine maker’s dinner so decided to ‘test’ with them. We made three batches, one with kosher salt & truffle oil, one with truffle oil & truffle infused salt, and one with truffle oil, truffle salt and lemon zest. All agree the third was the very best! Earthy flavors with just a little zestiness to it.
TRUFFLE POPCORN
a Chef’s Journey recipe
1/2 cup popcorn
vegetable oil to coat the popcorn very lightly
1 1/2 T. truffle oil
truffle infused salt, to taste
2 Tablespoons lemon zest
Measure out popcorn in a heavy pot. Add just enough vegetable oil to lightly coat the kernels.
Pop the corn and remove from heat.
Immediately add the truffle oil, truffle salt and lemon zest and toss the popcorn until all is incorporated.
Serve immediately.
The popcorn and Lobster-Mango Spring Rolls were to be ‘walk around’ starters for greeting the guests. I had intended to use butter lettuce leaves for the rolls, but decided they would not be as easy to use as a one-bite amuse-bouche as they would be with rice paper. The rolls are made up of strips of lobster, mango and cucumber rolled in rice paper and served with an Apricot Vinaigrette, which is really more of a sauce than vinaigrette, imo.
LOBSTER-MANGO SPRING ROLL WITH APRICOT VINAIGRETTE
Rick Tramonto, Amuse-Bouche
1 cooked lobster tail from a 1 1/2 - 2-lb. lobster (for 3 5-oz. lobster tails, drop in boiling salted water for 6 minutes)
1/2 cucumber -- peeled
1 ripe mango
4 to 8-inch round dried rice paper sheets (or butter lettuce leaves)
Salt and freshly ground black pepper
3 T. Apricot Vinaigrette
Remove the lobster meat from the shell in one piece & cut the meat lengthwise into quarters.
Trim each piece so that it is about 4" long.
Pull out the digestive tract if it's present.
Remove the seeds from the cucumber with a small spoon.
Discard the seeds.
Cut 4 strips from the cucumber, each one about 1/3" thick and 4" long, so that they match the lobster strips.
Make the strips as even as possible. Save any extra cucumber for another use.
Peel skin from the mango w/peeler.
Slice the flesh to the pit, squaring it as much as you can.
Cut 4 strips from the mango to match the cucumber strips.
Make the strips as even as possible.
Save extra for another use.
Fill a large, shallow bowl with warm water and spread a lint-free dish towel on a work surface.
One at a time, drop the rice paper in the water till all are submerged.
Soak for 3 minutes or till they are completely softened and pliable.
Life the sheets out of the water and spread them out on the dish towel to drain, making sure they don't overlap.
Arrange a strip of each - lobster, cucumber, and mango across the bottom third of the wrapper. Season to taste with salt and pepper.
Fold the wrapper over the filling and roll into a tight cylinder up to the halfway mark.
Fold in the two sides and continue to roll till sealed.
Place the roll on a flat plate, seam side down.
Repeat to make 3 more rolls. Allow to rest for a few minutes to seal completely.
To serve, cut the rolls on the bias into thirds. (For an 8 course dinner, I cut each roll into 5 pieces)
Spoon some vinaigrette. On a small plate and set a slice on top of the sauce, cut side down. Or, slice the spring rolls into smaller pieces and serve on small plates w/a small ramekin of vinaigrette for dipping.
Can make up to 3 hours ahead
Next course up was the Leeks 3 Ways - a wonderful dish to be presented on a rectangular dish – I served the Vichyssoise on the left in demitasse cups, the Leeks Mimosa with Hazelnuts in the center, and the Leek Bread Pudding, cut in squares and plated on point, on the right. This is a great dish, with one exception – the Leek Mimosa was not a standout and I think I will replace the third part of this dish with either a Bell Pepper & Leek Sauté or a Leek & Ginger Slaw. Will be a much better balanced plate (taste and presentation).
VICHYSSOISE
House & Garden, 9/62
Serving Size : 6
2 cups potatoes -- finely diced, raw
4 tablespoons butter
6 large leeks (opt. add 1-2 shallots with the leeks) -- cleaned & cut into 1" pcs
3 cups chicken bouillon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 dash nutmeg
2 cups sour cream -- or heavy cream. May need just 1 1/2 cups
chopped fresh chives
Cook potatoes in salted water to cover till just tender. Melt butter in skillet & cook the leeks gently, tossing them lightly, for a few minutes.
Add the chicken bouillon and bring to a boil. Lower heat & simmer the leeks till tender.
Add the potatoes to the leeks & the broth & season to taste w/salt, pepper & nutmeg.
Put this mixture in a blender (blend in two-four lots.) & blend for 1 min. or till smooth.
Chill. When ready to serve, mix in sour cream or heavy cream. Thin with chicken stock or milk if necessary. Garnish w/chopped chives.
Parmesan-Leek Bread Pudding
3 tablespoons butter
3 leeks\raw -- white part only
1 1/2 cups milk
1/2 cup light cream or half-and-half
4 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 cups grated Parmesan cheese
1 loaf Italian bread -- torn into 1 inch pieces
In a sauté pan over medium heat, gently soften the leeks in butter. After the leeks are tender, remove from heat. Preheat oven to 350°F.
In a large mixing bowl, combine milk, half-and-half, eggs, seasonings, and cheese. Stir in bread and leeks.
Pour mixture into a large baking dish and bake for 35-45 minutes.
Serves 8
I’ll have to do a little searching to find where this recipe came from.
Soup course is a family and catering favorite – Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado. You couldn’t ask for a prettier presentation soup, nor a better flavored.
CHILLED ASPARAGUS SOUP with TIMBALE OF CAVIAR, CRAB & AVOCADO
Serves 8
1/4 cup butter
3 small leeks -- white & pale green parts only, 4 cups approx.
2 lbs. asparagus -- ends trimmed, coarse chop
1 1/3 quarts chicken stock -- or canned low-salt broth (43 oz.)
1 quart chopped spinach leaves -- 4 oz.
1/2 cup flaked fresh crabmeat
2 2/3 tablespoons fresh lemon juice
1 1/3 tablespoons minced shallot
1 cup diced peeled pitted avocado
2 2/3 tablespoons good-quality black caviar (such as oestra)
Melt butter in heavy large pan over med. heat. Add leeks & sauté till soft, about 5 min. Add asparagus and stock; bring to boll. Reduce heat to medium, cover & simmer till asparagus is tender, about 8 min. Add spinach, cover & simmer till wilted, about 4 min.
Working in batches, puree soup in blender till smooth. Transfer soup to large bowl; season to taste with salt & pepper. Cool, then cover & chill till cold, at least 2 hours and up to 1 day.
Mix crabmeat, 1 T. lemon juice & shallot in small bowl. Season to taste w/salt & pepper.
Mix avocado & remaining I T. lemon juice in another small bowl; mash coarsely. Season to taste w/salt & pepper.
Place tomato can, biscuit cutter or pvc pipe cut in 2-3” length in center of one soup bowl.
Spoon in 1 T. avocado mixture; smooth top.
Spoon in 1 T. crab mixture; press lightly to compact.
Spoon in 1 T. avocado mixture. Top with 1 tsp. caviar.
Carefully lift off can. Repeat in remaining soup bowls with remaining timbale Ingredients. Ladle soup around each timbale. Serve immediately.
Over the years, I now have pvc that I use rather than any metal rings - works much better.
Salad – three ways is a winner and I’ll certainly offer this again. It’s made up of three distinctive flavored salads. The colors are great together and look wonderful plated in a triangle with the point of the triangle being the beet salad and the back two ‘legs’ of the chickpea and celeriac.
The celeriac is dressed with one of the best tasting Remoulade I’ve tasted – if you’re a purist this does not have anchovy, but why not play with it. The two times I’ve made the salad, I’ve had leftover remoulade and found the best use for it. Grill some burger patties and thick onion slices brushed with butter and seasoned with salt & pepper. Brush Kaiser rolls with butter and as the patties and onion are done, lay on grill to brown. Spread lots of remolaude on both sides of the bun and top with the patty and onion slice. Oh what a wonderful burger this is!!
CELERIAC REMOULADE
“We serve this on its own as a salad, but it's also an excellent side dish or garnish, or with a roast pork sandwich or as a light meal with a piece of cold chicken.” A note by Thomas Keller in his book, “Bouchon”.
Remoulade:
1/2 cup mayonnaise
1/2 cup crème fraiche
2 T. minced cornichons
2 T. minced rained nonpareil capers -- preferably Spanish
2 1/4 tsp. Dijon
1 T. cider vinegar -- (about)
2 tsp. minced Italian parsley
2 tsp. minced tarragon
2 tsp minced chervil
2 tsp. minced chives
Kosher salt and freshly ground black pepper
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1 lb. celeriac (celery root) -- (1 large)
Fresh Lemon juice (optional)
For the remoulade: stir the mayo and crème fraiche together in a small bowl.
Squeeze any excess moisture from the cornichons and capers and stir them into the mixture.
Add the mustard, vinegar, and herbs. Season to taste with salt & pepper.
Refrigerate for at least 1 hour, or up to 3 days, to allow the flavors of the remoulade to develop.
For the celeriac: Cut off and discard the tops and bottoms of the celeriac; remove the skin.
Using a mandolin or knife, cut the celeriac into 1/8-inch-thick julienne. You should have about 4 cups.
Put the celeriac in a bowl and toss with enough remoulade to coat the pieces; reserve any remaining dressing. Taste & season the salad as necessary.
Cover and refrigerate for at least 2 hours, or up to 8 hours.
Just before serving, toss the celeriac with additional dressing, if desired, and adjust the seasonings a final time, adding a squeeze of lemon juice or more vinegar if needed.
Makes 3 cups; 4 to 6 servings.
Chef Keller's notes: Make the salad two to eight hours before serving it, the flavors develop, & the acid seems to tenderize the celeriac slightly. Don't overdress it - the salt in the dressing will pull moisture from it, resulting in more liquid than you want.
Chickpea and Carrot Salad
Thomas Keller recipe
1/2 cup chickpeas, quick-soaked (cover with water, bring to a boil, boil 1 minute, cover and remove from heat. Let sit for 1 hours then continue with the recipe.)
1 med. leek, white & light green parts only
Bourquet Garni (a mixture of 8 thyme sprigs, 2 parsley stems, 2 bay leaves & 1 tsp. black peppercorns)
1/2 onion, peeled
1 small carrot, peeled
Kosher salt
2 T. olive oil
2 bay leaves
2 garlic cloves, skin left on, smashed
2 thyme sprigs
1 cup finely julienne carrots
Freshly ground black pepper
1 T. chopped Italian parsley
1 ½ tsp. fresh lemon juice
Drain the chickpeas, put in a large saucepan, and add about 6 cups water, or enough to cover them by 2 inches.
Cut the leek lengthwise in half and rinse under cold water. Add one leek half to the pan, reserving the remaining half for another use. Add the bouquet garni, onion, and whole carrot to the pan and bring to a boil. Reduce the heat and simmer for about 45 minutes, or until the chickpeas are tender.
Pour the chickpeas and their liquid into a large shallow container and let cool. Once they are cool, remove and discard the bouquet garni and vegetables and season with 1/2 teaspoon salt. (The chickpeas can be covered and refrigerated in their liquid for 2 to 3 days.)
When ready to assemble the salad, drain the chickpeas in a colander.
Combine the olive oil, bay leaves, garlic, & thyme in a large skillet and heat over medium heat until the oil is hot. Add the carrots and toss in the oil for about 1 minute to cook them slightly (I like them cooked longer until al dente)
Add the chickpeas and season to taste with salt and pepper. Toss the chickpeas for 1 to 2 minutes, then transfer to a bowl and let cool. (The salad can be refrigerated for up to a day.)
Just before serving, remove the bay leaves, garlic, and thyme from the chickpeas and stir in the parsley and lemon juice. Makes 2 cups
ROASTED BEET SALAD
Thomas Keller recipe
1 1/2 lbs. red beets -- (3 to 4 large)
3 T. olive oil
Kosher salt & freshly ground black pepper
1 T. red wine vinegar -- (about)
2 T. fresh orange juice
1/2 red onion -- peeled*
1 T. chopped tarragon
1 T. minced chives
Preheat the oven to 375°F.
Wash the beets and trim the stems, leaving about 1/4 inch attached. Place them on a large piece of aluminum foil and toss with 2 tablespoons of the oil, 2 tablespoons water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Lift up the edges of the foil and squeeze together to form a packet. Place in a small baking pan and roast for about 1 1/2 hours, or until the beets are tender, offering no resistance when pierced with a knife.
Carefully unwrap the beets and let stand just until cool enough to handle.
Rub each beet with a paper towel to remove the skin. Cut off
and discard the stems. Cut the beets into quarters, then cut the quarters crosswise into 1/4-inch-thick slices and place in a bowl.
Season with a light sprinkling of salt and pepper. Add red wine vinegar, orange juice, and the remaining 1 tablespoon oil. Toss and season to taste with additional salt and pepper.
Let the beets marinate for at least 30 minutes, or up to a day, in the refrigerator. Bring to room temperature before finishing the salad.
About 30 minutes before serving, cut three or four 1/8-inch-thick slices crosswise from the onion and separate the slices* (reserve the remaining onion for another use). Toss the beets with the onion, tarragon, and chives.
Just before serving, check the seasonings and add additional salt, pepper, and/or vinegar to taste.
Makes 4 servings
*I found I prefer cutting a whole red onion into 1/8-inch-thick slices and just use the inner smaller circles of the onion - much prettier presentation.
Our fifth course, the fish course, was a wonderfully herbed crusted Mahi Mahi on a bed of Fennel and drizzled with a Balsamic reduction – the flavors were just wonderful.
HERB-CRUSTED MAHI MAHI, ROASTED FENNEL AND TOMATO with Balsamic Reduction
Fennel:
2 large fennel bulbs -- tops trimmed; cut each bulb in half lengthwise, then cut into thin strips.
2 T. extra virgin olive oil
2 Bay leaves
2 sprigs thyme
2 red Thai chilies (or small serranos) I used serranos
1 T. sugar
2 T. rice vinegar
1 T. dry sherry
2 T. butter
2 tomatoes -- seeded and julienned
Salt and freshly ground black pepper
Balsamic Reduction - see recipe
Preheat the oven to 400 F.
Place fennel, olive oil, bay leaves, thyme, and chilies in a roasting pan and roast uncovered for 15 minutes.
Remove from oven and reduce oven temperature to 325 F.
Add the sugar, vinegar, and butter, toss together until butter is melted.
Cover, return to oven and continue to roast for another 15 minutes longer, or until the fennel is caramelized and tender. Add the diced tomatoes and season with salt and freshly ground black pepper.
BALSAMIC REDUCTION
a Chef’s Journey recipe
1 cup balsamic vinegar
2 T. butter
Freshly ground black pepper
Reduce Balsamic vinegar in a small saucepan until reduce to ½ cup. Turn off heat and slowly add bits of butter whisking each addition thoroughly. Add the freshly ground pepper and whisk all together. Set aside.
Mahi Mahi
2 cups fresh bread crumbs
2 T. tarragon -- chopped
2 T. chives chopped
2 T. parsley -- chopped
1 T. thyme -- chopped
Salt & pepper
12 2 oz. mahi mahi fillets
1 T. unsalted butter
1 T. olive oil
In a food processor, add the bread and turn into a fine dust.
Add the herbs and pulse just to combine.
Season the fish side of the fish and dip into the herb-crumb mixture.
In a non-stick sauté pan, heat the butter and olive oil.
When the oil is hot, sear each fillet on both sides, crumb side down first, for about 2-3 minutes per side. Cook to a temperature of 140 F.
Remove filets to a warm platter and keep warm.
Then we finally reached the entrée – here was another wonderful surprise, after all this food, only one plate out of 10 came back to the kitchen with more than just a bone left on the plate! I can’t really blame them, this is probably my favorite lamb shank dish – I could eat it once a week! They were served over a simple mashed potato with sour cream, chives, thyme and parsley.
BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS
4 tablespoons olive oil
1 pound onions -- sliced
5 large shallots -- sliced (about 1 cup)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 3/4 lamb shanks -- ¥(6 3/4 to 1)
all purpose flour
2 1/2 cups dry red wine
2 1/2 cups canned beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
Heat 2 tablespoons olive oil in pot over medium-high heat. Add sliced onions & shallots; sauté until brown, about 20 minutes. Mix in rosemary. Remove from heat.
Sprinkle lamb shanks with s&p; coat lamb with flour. Heat remaining 2 T. olive oil in heavy large skillet over high heat. Work in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 ½ (I find closer to 3) hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 45 minutes. Season with salt and pepper.
Spoon Potato puree onto plates. Top with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve. Serves 6. Bon Appétit - January 1996
Cheese course came next – I was able to find a selection of three cheeses that ultimately worked our wonderfully well together.
Wendley Dale Boroughs English Cheddar (a cow’s milk cheddar)
Homboldt Fog Goat
Holland Smoked Gouda
Dried apricots
Honeycomb
Walnut bread
Nut Bread
2 cups all-purpose flour
1 cup sugar
1 T. baking powder
1/2 tsp. salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil
3/4 cup chopped walnuts
1/3 cup chopped dried apricots or mangoes
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2inch loaf pan*; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts and apricots. Spoon batter into prepared pan.
3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for '10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
4. Makes 1 loaf (14 slices)
*I used mini-loaf pans for mini-loaves which are about 2”X4” – sliced about 3/8” makes a great tiny piece of toast to add to the cheese plate or platter.
And the finale of the evening was a beautiful, tasty sorbet from an old chef friend from Toronto, Chef Paul Silva, a chef who raises the level of cooking for everyone lucky enough to cook with him.
Late Harvest Riesling Sorbet with Fresh Berries
Chef Paul Silva, Toronto
1 2/3 cups late harvest Riesling
1/2 cup sugar
1/2 cup water
1/4 cup fresh squeezed lime juice
Heat all ingredients over medium heat until sugar dissolves.
Then bring to a boil for 30 or so seconds and cool for an hour or so in the fridge.
Use your ice cream maker to finish. (Took about 30 minutes in mine), then into the freezer.
Stir every half hour three times once it goes into the freezer to keep it light.
We served with a strawberry fan, blueberries and raspberries and a selection of chocolate chunks.
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I can’t thank the four wonderful folks at Comaraderie Vineyards for allowing me to again cook for their guests. Vicki, Don, Maryann and Gene are four of the nicest, most talented wine makers I’ve met in a very long time. And are they ever foodies!!
Monday, September 3, 2007
It Was a Goat's Cheese Week!!
I think I've bought more Goat's cheese this past month than I have in years. And I've certainly found some wonderful dishes to use it in.
We've had a couple of open house parties to go to this past month, so I've been wanting to 'stock' up on some entertaining ideas for the upcoming holidays.
A few months ago, I bought a jar of Garlic-Pineapple Salsa that we just love. Even mixed with Pesto, it has a delightful flavor. I've been playing with duplicating it and now have one that is close, but not quite there - will play with more. It's missing the fresh 'upfront' pineapple, so will work more with fresh and a couple other ideas.
Garlic-Pineapple Salsa
1 cup pineapple, crushed, drained, but keep juice
2 tsp. honey
2 cloves garlic, minced
2 T. crystalized ginger, minced
2 tsp. fresh squeezed lemon juice
1 T. onion, minced
1 jalapeno, minced (will replace with dried pepper flakes next time)
pinch cumin (will omit next time)
1 tsp. cider vinegar
1/2 tsp. sugar
Mix all the ingrdients together, thin with a little of the juice if necessary. Cover and let sit in refrigerator for a few hours before serving.
This is a work in progress - but, it's very good right now!
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Two other dips/spreads tried this past weekend were keepers also - one, from Southern Living's Christmas book is especially flavorful - it would also be great tossed with hot pasta! That's it in the foreground -
Peach & Pecan Tapenade with Goat Cheese
...except no one around here had dried peaches, so subbed about 2/3 dried mango and 1/3 dried apricots - this is so good!! I made half the recipe and it's a very nice amount for a crowd of ~20.
1 cup orange juice
2 cups dried peaches, chopped
1 cup pitted Kalamata olives, chopped
2 T. olive oil
1 T. honey
1 T. capers, drained
1/2 tsp. dried thyme (use fresh)
1/4 tsp. black pepper
1 cup chopped pecans, toasted
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12 oz. goat cheese
lovash or specialty crackers
Bring orange juice to a boil in a small saucepan over med. heat.Remove from heat and add chopped dried peaches.Cover and let stand 30 min.
Drain, if necessary.Combine olives and next 5 ingred. in a serving bowl. Stir in peaches and pecans.Place tapenade on a serving platter with goat cheese and crackers.
Spread cheese on crackers, and smear with tapenade.Makes 3 3/4 cups.
Do ahead - but don't add pecans until service. Will keep in frig 2 days.
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The second is a dip from Nigella Lawson's book, Feasts (more on this book later in this posting)
Basil and Goat's Cheese Dip
You can use feta in place of goat cheese.
1 cup walnut pieces, toasted
2 scallions, roughly chopped
1 1/2 cup basil leaves
1 packed cup soft goat's cheese
3 T. garlic-infused oil
2 scallions, roughly chopped
1 1/2 cup basil leaves
1 packed cup soft goat's cheese
3 T. garlic-infused oil
Process the walnut pieces, scallions & basil leaves, then add the goat cheese and oil; process again to make a grainy paste.Transfer to a bowl.
This topping would also be great tossed with a little hot pasta and sprinkled with a little Parmigiano-Reggiano. Add a little rustic bread and dinner's ready.
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Another dish we tried and could not stop eating on is a take off from a Sandra Lee dish, Couscous with Goat Cheese (again with the goat cheese!) This was a clean the pantry/frig dish for me.
4 oz. fideo
1/2 tsp. salt
1/2 cup pinenuts, toasted
1/3 cup dried apricots, chopped
1/3 cup currants
4 oz. goat cheese, crumbled
1/2 Kalamata olives, coarsely chopped
1/4 cup finely hopped parsley leaves
1/2 tsp. salt
1/2 cup pinenuts, toasted
1/3 cup dried apricots, chopped
1/3 cup currants
4 oz. goat cheese, crumbled
1/2 Kalamata olives, coarsely chopped
1/4 cup finely hopped parsley leaves
Cook the fideo and salt in water until just done; drain and pour into a serving bowl.
Add the rest of the ingredients and toss together. At this point, either serve the fideo, or cover and chill for a few hours. At serving time, put in microwave for just 1-2 minutes - just to take the chill off, but not hot. This will help melt the cheese and bring out all the flavors.
Saturday, September 1, 2007
Grandma Shelledy's Lefse
My two grandmothers were two of the most diverse women that anyone could ever imagine - Grandma (always called 'Moremommie' for some unGodly reason) Fry was as high-falootin' and snobbish as you could imagine in our small town of Yakima, Washington. Ever the lady, short but seemingly tall and stately, she looked down her regal nose at just about everyone in that town. BUT, oh my, she was the most most loving, wonderful Grandmother any child, especially a girl could dream of having. She and her four sisters doted on my sister and me all of their lives.
Grandma 'Mom' Shelledy was the complete opposite in temperment and stature. She was short and plump with pure white hair always pulled back in a bun, held tight with little brown combs. As a young woman, she cooked for the ranch hands on the Columbia River, was a post mistress in her small town, was almost the sole parent of her seven children while my Grandfather was off being a sherriff and probably carousing the countryside. In her later years, she still cooked on her wood stove and the most wonderful foods came out of her kitchen. Lefse is probably my favorite of all she ever made.
It's a Norwegian bread, looks just like a tortilla except for the shape, my Grandma's were usually like triangles of dough she cooked on the wood stove. She made lefse for the family for all my life and probably years before that! I don't know how she kept up with us when the whole family was around her huge round kitchen table, soft butter and the sugar dish in front of us just waiting as the lefse came off her old wood stove. I know we must have eaten faster than she could cook them.
This recipe is how she dictated her it to my sister, Joan and me, many years ago. I made these again the other day (while I was cooking potatoes for Tourtiere Tarts, I thot why not go for it) - I also wanted to 'test' the way the recipe was written. I disovered the most amazing thing - all my life I thot Grandma cooked lefse in triangles, but now I realize what she did - there were always so many of us panting for more lefse that after she cooked these circles of dough, she would portion them out in pie shapes, therefore feeding 4 or 6 of us with one lefse!!!!! It only took me 67 years to figure that one out! she'd be so proud!
Mom Shelledy's Lefse
5 large white potatoes (the old & mushy type)
2 cups sweet cream -- half & half, or milk & water (but cream is the best!)
1 tsp. salt
3 T. butterFlour for rolling the lefse out (I made 1/2 this recipe and needed ~ 1 3/4 cups flour kneaded into the dough to make it workable)
1. Boil potatoes and mash until very fine.
2. Add cream, salt, and butter; beat until light.
3. Let cool (fairly)
4. Add flour until workable.
5. Roll out and bake on top of griddle (or wood burning stove)
More traditional instructions -Follow above through #4 - the dough will be fairly dry, but stay together to be rolled out.
Wrap in plastic wrap and chill for 1 hour.Roll the dough out into ropes and cut into 2" chunks.
Grandma 'Mom' Shelledy was the complete opposite in temperment and stature. She was short and plump with pure white hair always pulled back in a bun, held tight with little brown combs. As a young woman, she cooked for the ranch hands on the Columbia River, was a post mistress in her small town, was almost the sole parent of her seven children while my Grandfather was off being a sherriff and probably carousing the countryside. In her later years, she still cooked on her wood stove and the most wonderful foods came out of her kitchen. Lefse is probably my favorite of all she ever made.
It's a Norwegian bread, looks just like a tortilla except for the shape, my Grandma's were usually like triangles of dough she cooked on the wood stove. She made lefse for the family for all my life and probably years before that! I don't know how she kept up with us when the whole family was around her huge round kitchen table, soft butter and the sugar dish in front of us just waiting as the lefse came off her old wood stove. I know we must have eaten faster than she could cook them.
This recipe is how she dictated her it to my sister, Joan and me, many years ago. I made these again the other day (while I was cooking potatoes for Tourtiere Tarts, I thot why not go for it) - I also wanted to 'test' the way the recipe was written. I disovered the most amazing thing - all my life I thot Grandma cooked lefse in triangles, but now I realize what she did - there were always so many of us panting for more lefse that after she cooked these circles of dough, she would portion them out in pie shapes, therefore feeding 4 or 6 of us with one lefse!!!!! It only took me 67 years to figure that one out! she'd be so proud!
Mom Shelledy's Lefse
5 large white potatoes (the old & mushy type)
2 cups sweet cream -- half & half, or milk & water (but cream is the best!)
1 tsp. salt
3 T. butterFlour for rolling the lefse out (I made 1/2 this recipe and needed ~ 1 3/4 cups flour kneaded into the dough to make it workable)
1. Boil potatoes and mash until very fine.
2. Add cream, salt, and butter; beat until light.
3. Let cool (fairly)
4. Add flour until workable.
5. Roll out and bake on top of griddle (or wood burning stove)
More traditional instructions -Follow above through #4 - the dough will be fairly dry, but stay together to be rolled out.
Wrap in plastic wrap and chill for 1 hour.Roll the dough out into ropes and cut into 2" chunks.
Roll chunks into thin circles (or long ovals, or whatever) like tortillas.Heat a griddle to about 400 F.
Place a circle of lefse on the dry griddle and cook until brown spots appear on the heated surface. Flip and cook the same way on the other side.
Lay cooked lefse on cooling rack as you cook the rest.
To serve: Some folks like just butter, my family always smeared the softened butter over and topped with a sprinkling of granulated sugar.
Fold twice or roll into a cylinder. Eat and enjoy!!
Oh my, it's amazing the memories that come while making these - I'll have to post a picture of my Grandma, she is just the epitome of what a Grandma should always be.
And Grandma Fry, of the exquisite Chocolate Set and her sets of Fostoria and Limoges Haviland and all good things in life, was also the epitome of what a Grandma should be!!!
A Dinner of Hors D'oeuvre
No pictures of this wonderful little dinner, but my, what a fun dinner!
There are a couple of open house parties scheduled for the coming weeks and I wanted to play with some new hors. Every one turned out a keeper. Our dinner consisted of:
Salmon Spread - a mixture of -
smoked salmon
cream cheese
thinned with a little creme fraiche (or mayo)
capers
corn - roasted and cut from the cob would be best, or use frozen corn thawed
chives
lemon juice
pinch of cayenne
Very tasty on toasted bread rounds and surprisingly spread on hard-cooked eggs.
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PESTO-GOAT CHEESE SPREAD:
In a food processor, put all the ingredients:
11-oz. log goat cheese
8-oz. pkg. softened cream cheese
2 cups loosely packed basil leaves
1/2 c. toasted pine nuts
3 garlic cloves
2 T. balsamic vinegar
and process till smooth. Chill 2 hrs. before serving. Makes 3 cups.
Store in frig up to 1 week, or freeze up to 4 mos.
Serve w/toasted pita chips or sliced baguettes.
I think this would be very good tossed with some hot cooked pasta also.
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Grilled Apple Sausages and Pineapple
Hard Cooked eggs, which turned out to be wonderful with the Salmon Spread, will do a stuffed egg with this soon.
Fun dinner treat this was!
There are a couple of open house parties scheduled for the coming weeks and I wanted to play with some new hors. Every one turned out a keeper. Our dinner consisted of:
Salmon Spread - a mixture of -
smoked salmon
cream cheese
thinned with a little creme fraiche (or mayo)
capers
corn - roasted and cut from the cob would be best, or use frozen corn thawed
chives
lemon juice
pinch of cayenne
Very tasty on toasted bread rounds and surprisingly spread on hard-cooked eggs.
--------
PESTO-GOAT CHEESE SPREAD:
In a food processor, put all the ingredients:
11-oz. log goat cheese
8-oz. pkg. softened cream cheese
2 cups loosely packed basil leaves
1/2 c. toasted pine nuts
3 garlic cloves
2 T. balsamic vinegar
and process till smooth. Chill 2 hrs. before serving. Makes 3 cups.
Store in frig up to 1 week, or freeze up to 4 mos.
Serve w/toasted pita chips or sliced baguettes.
I think this would be very good tossed with some hot cooked pasta also.
-------
Grilled Apple Sausages and Pineapple
Hard Cooked eggs, which turned out to be wonderful with the Salmon Spread, will do a stuffed egg with this soon.
Fun dinner treat this was!
Using The Chocolate Set!
While I was growing up, my mother had a chocolate set given to her by her mother - it was a wedding present to my grandparents. I thought it was the most beautiful, fragile thing I'd ever seen. Over the years my mother did make use of the set and serve me hot chocolate once or twice, but mostly it sat in the china cupboard with the other Limoges Haviland, untouched. One day, when I was in my early thirties, she decided it should come to my house because I had loved it so much over the years and she also knew I would made use of it much more than she.
I have used it over the years, not as often as I wish I had, but a couple of weeks ago I saw a recipe for 'Alcoholic Hot Chocolate' by Nigella Lawson - while the name turned me off, the recipe sounded delightful. Since the resident bartender usually makes our weekend lavish drink experiments, Roy offered to make the renamed "Rummed Hot Chocolate" for us and I ran for the Chocolate Set.
We sat in the front courtyard on a Sunday morn drinking our chocolate in the style that my Grandmother would have been so proud!
Rummed Hot Chocolate
Nigella Lawson recipe
2 cups milk
3 1/2 ounces best-quality dark chocolate -- bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 tablespoons dark rum -- or to taste
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
Nigella Lawson recipe
2 cups milk
3 1/2 ounces best-quality dark chocolate -- bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 tablespoons dark rum -- or to taste
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
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I'm promising myself we will use the Chocolate Set and this hot chocolate often this coming winter!!!
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