Field Trip to Martha!

Our Club got a chance to visit the Martha Stewart show in September.  For more details on our experience go here or here!

November: SPICE

Spice

By Liz & Mayumi 

November 8, 2008

View from outside (Moroccan music playing)

The Recipes:

Pomegranate Orange Spritzer


2 parts pomegranate juice
2 parts orange juice
1 part sparkling water


Lhzina: Orange & Olive Salad

4 Oranges, peel cut off and sliced
½ cup Black Olives, oil cured
¼ cup Red Onion, sliced very thinly
1 tsp. Fennel Seeds, crushed
Paprika, sprinkled
Sea Salt, to taste
Red Wine Vinegar
Extra Virgin Olive Oil
¼ cup Mint, chiffonaded

Peel the oranges and with a paring knife, carefully scrape off as much of the white pith as possible, without tearing the fruit. Slice each orange crosswise into 3/8th-inch thick slices. Arrange the slices on a platter, slightly overlapping each one. Scatter the olives and the onions over the oranges. Season everything with the fennel seeds and salt.
Splash the vinegar and drizzle olive oil over the salad. Scatter the mint on top. 


Moroccan Beef Kefta

1 ½ pounds ground beef
½ cup minced onion
2 cloves garlic finely minced
2 TBS finely chopped fresh parsley
1 tsp dried mint, crumbled
2 tsp salt
¼ tsp fine, freshly ground pepper
1 tsp ground cumin
½ tsp Spanish paprika
¼ tsp cayenne pepper

In a large bowl combine all the ingredients. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour. Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Cook the keftas in the hot pan on both sides until cooked through, about 3 to 4 minutes per side. Serve hot.

Apricot Tahini Sauce

Apricot Preserve
Tahini
Water
Pinch of salt

Mix equal amount of Apricot Preserve and Tahini together. Add water by small increments until mixture is the consistency of a sauce. Salt to taste.


Radish Salad with Citrus Cilantro Dressing

10 large radishes matchsticked or thinly sliced
1 medium orange zested and juiced
½ lime juiced
2 T finely chopped cilantro
1 T finely chopped preserved Moroccan lemon
1 pinch of hot chili flakes
Salt and pepper to taste

Combine all ingredients and let sit for 30 minutes before serving.


Spinach with Moroccan Preserved Lemon

1 lb fresh spinach
2 T finely chopped preserved Moroccan lemon
½ medium lemon juiced
2 cloves garlic minced
2 T olive oil
2 t ground cumin
Salt to taste

Rinse spinach well. Sauté spinach in heated oil. (May have to be done in batches.) Transfer to sieve and let drain. Let cool and chop finely. Combine all ingredients in bowl. Let sit 30 minutes before serving.
May be made ahead and refrigerated up to a day.
(Note: Moroccan preserved lemons are inherently salty. Wait to add salt if necessary, until after resting.)


Moroccan Carrots

2 cups diced carrots
1 TBS olive oil
¼ small red onion finely diced
½ t Cinnamon
Pinch of curry powder
¼ t Sugar
Salt & Pepper
Fresh parsley finely chopped

Place the carrots in cold water and bring to a boil. Cook them for 1 to 2 minutes until cooked through. Drain the carrots and transfer them to a sauté pan. Add the red onions and sauté in heated oil. Flavor it to taste with cinnamon, sugar, curry powder, and salt and pepper. Garnish with the chopped parsley.


B’steeya/Bastilla/Bstilla/Pastilla
(tradionally made with Squab-pigeon-but prepared with chicken here. Fish is also a lovely substitution)


½ chicken, cut up
1 onion, chopped
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon black pepper
2 tablespoons kosher salt
2 whole cinnamon sticks
1 cup chopped cilantro
6 eggs
½ pound almonds , slivered & toasted
½ cup sugar
2 tablespoons cinnamon
2 large sheets phyllo pastry dough per b’steeya
¼ cup melted butter

For Garnish:
Confectioner’s Sugar
ground cinnamon

Boil chicken in enough water to keep covered along with the chopped onion and spices until cooked, about 1 hour. Drain chicken, reserving about 3/4 cup of the cooking liquid. Bone the chicken and finger-shred the meat into small pieces.
Cook eggs, along with reserved cooking liquid from chicken in a large skillet until soft scrambled, do not overcook the eggs. Mix cooked eggs with chicken meat until well combined.
Mix almonds, sugar and cinnamon. The above three steps can be done ahead of time, if desired. refrigerate ingredients until ready to cook.
Phyllo dough is a little tricky to work with. For best results, thaw completely. It's important to keep the dough you are going to work with wrapped in a slightly damp kitchen towel, as the dough dries out very quickly and becomes fragile and breaks apart. To prepare for the recipe, separate a large sheet of dough and lightly brush with butter, fold in half lengthwise and place in a lightly buttered large muffin pan. Repeat and place crosswise, making a +. Then add about 1 Tblsp. of almond mixture in bottom of dough, then ¼ - 1/3 cup of chicken mixture. Sprinkle with ½ Tblsp. almond mixture and close up pastry. Brush with butter to keep moist. When the pan is full, cover all of the pastries with a damp kitchen towel until ready to bake. Bake at 400 degrees for about 10 minutes or until pastry is golden brown.

Flip out of pans and top with sugar and cinnamon in a criss-cross pattern.

**note: The original recipe makes this in one large pastry, but I like them as little individual sized portions. As a main course, the large size is great!

Moroccan Lamb Tagine

3 pounds Australian lamb shoulder (usually with bones)
Pinch of saffron
1 tsp ground ginger
1½ tsp ground cumin
1 tsp fine, freshly ground pepper
½ tsp sweet paprika
3 garlic cloves, minced
1 tsp salt
2 TBS olive oil
1 cup finely chopped onions
2/3 cup minced fresh parsley
1/3 cup minced fresh coriander
4 oz diced tomatoes

Trim the lamb of excess fat. With a mortar and pestle or in a blender, make a paste of the ginger, pepper, cumin, paprika, garlic, salt and oil. In a 4 or 5 quart casserole pot, toss the lamb with the spice paste over very low heat for 2 minutes. Stir in the onions, herbs and 2 cups of water. Bring the mixture to a boil over high heat, reduce the heat to low, and simmer, covered, for 2 hours, or until the meat is very tender and almost falling off the bones. Remove the pot from the heat and let it cool. Remove the lamb from the pot, cut the meat from the bones, shred the meat into small sizes and set them aside. Skim off all the fat that rises to the surface. Add the tomatoes and their juice. Boil over high heat until the juices are reduced to thick gravy, about 10 minutes. Return the lamb to the pot and serve it hot with couscous.

Couscous El Fasi

1 cup couscous
1 cup boiling water
2 tsp chicken stock paste
1 sweet onion thinly sliced
1 TBS olive oil
½ cup raisins
¼ cup pine nuts
Pinch of cinnamon
½ tsp sugar
Salt to taste
Boiling water
Fresh parsley, finely chopped

Pour 1 cup of boiling water over the raisins and let sit for 20 min. Toast the pine nuts in a sauté pan until light brown and set it aside. In a big sauté pan, heat the olive oil and sauté the onions with medium-low heat until the onions are caramelized. Combine with the raisins, cinnamon, sugar, salt and the pine nuts. Salt to taste. Garnish it with chopped parsley.

Couscous:
Add chicken stock paste to a cup of boiling water. Put the couscous in a bowl, pour the chicken stock over it, cover the bowl with plastic wrap and let it sit for 10 minutes. Fluff it with a fork and serve it with the onion mixture on top.


Persian Love Cake



Candied rose petals
2 large egg whites
1/2 cup sugar
Petals from 2 organic roses

Cake:
1 cup cake flour
14 tablespoons baker's sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1 teaspoon whole cardamom seeds, crushed

Frosting:
2 1/2 cups chilled heavy whipping cream, divided
2 Pinches of saffron threads

2/3 cup powdered sugar
1 tablespoon rose water

2 tablespoons natural unsalted pistachios

For candied rose petals:
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
For cake:
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely.

For frosting:
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.

**Different brands of rose water and saffron have unique concentrations. You may have to play with this recipe to adjust it to your liking.

One review I found on this cake said, “… the cake was like running through a field of flowers and then falling with your mouth open.” It’s a very unusual and refreshing cake! Enjoy!


Mint Tea



Peppermint tea bag
1 branch of fresh mint
1 cup boiling water

Place one tea bag and the fresh mint in a cup of boiling water and steep 3 to 5 minutes.

Preserved Lemons: Take home gift

We had so much fun researching and preparing this night-- So sad it's over!

Harvest Feast: October

A lovely evening was spent at the home of Nicolette and her cooking partner Rachel!  The ambience was stunning and the applesauce filled sugar pumpkins were the show stopper!  Below are the recipes, photos to follow when I find the disk...

INDIAN POPCORN
Starter

1/3 c vegetable oil
4 medium shallots, thinly sliced
2 serrano chiles, thinly sliced
1 ½ t mild curry powder
1 t black onion seeds
¾ c popcorn kernels
Kosher salt

In large pot, heat oil. Add shallots and chiles, and fry over medium heat, about 4 mins. Transfer shallots and chiles to paper towel. In the same pot, cook curry powder and onion seeds over moderately high heat until fragrant, about 1 min. Stir in popcorn kernels and cover. Cook, shaking pan every 30 secs, until kernels have stopped popping, about 8 mins. Season popcorn with salt, and sprinkle with shallots and chiles. Serve.



CASHEWS WITH CRISPY SAGE AND GARLIC
Starter

2 T olive oil
2 garlic cloves, thinly sliced
12 sage leaves
1 T chopped sage
2 c raw cashews
Salt

In skillet, heat oil. Add garlic and fry over medium heat until lightly golden. Add all sage and cook until crisp, about 1 min. Drain on paper towel. Add cashews and cook until golden, about 5 mins. Toss with garlic, sage, and salt. Let cool, then serve.


TOASTED PUMPKIN SEEDS
Starter

¼ c olive oil
1 c raw pumpkin seeds
¾ t kosher salt

In skillet, heat oil, then add pumpkin seeds, and cook until puffed and golden, about 3 mins. Transfer to paper towel and sprinkle with salt. Let cool, then serve.


GOAT CHEESE CRISPS with AUTUMN MUSHROOM RAGOUT
Appetizer

2/3 c flour
3 T unsalted butter, at room temperature
5 oz goat cheese, at room temperature
3 T crème fraiche
salt

In food processor, combine flour, butter, goat cheese, crème fraiche, and 1 t salt. Process until mixture appears crumbly. Turn out onto a board and work together with your hands to form a log 8 inches long and 1 ½ inches in diameter. Wrap in plastic wrap and refrigerate at least 1 hour, or up to 2 days, if preparing in advance.
Preheat oven to 375 degrees F. Slice log into rounds ¼ inch thick and place on non greased baking sheet. Lightly beat egg white with a pinch of salt and brush over cheese crisps. Bake until golden, 18-20 mins. Let cool slightly. Transfer warm crisps onto serving dishes and top each with a spoonful of warm ragout. Garnish with dill.

2 lb fresh mushrooms, chanterelle, oyster, black trumpet, shiitake, cremini and white button
2 T unsalted butter
1 red onion, finely chopped
salt and freshly ground pepper
½ c dry white wine
1 c vegetable or chicken stock
½ oz dried porcino mushrooms, broken into small pieces
½ c heavy cream
pinch of nutmeg
1 T chopped fresh chives or chervil

Brush mushrooms clean and cut as needed so they are roughly equal size. In large frying pan over medium heat, melt butter, add onions, and sauté 3 mins. Add mushrooms, raise heat to medium high, and sauté until lightly browned, about 5 mins. Season to taste with salt and pepper. Add wine. Raise heat to high and cook until wine is nearly evaporated, about 3 mins. Add stock and dried mushrooms, reduce heat to medium, and cook until fresh mushrooms are tender and dried mushrooms are rehydrated, about 10 mins.
Stir in ½ c cream and nutmeg, then taste for seasoning. Add more cream as desired to create creamy light sauce. Transfer to warmed serving dish and sprinkle with chives.


PUMPKIN SOUP WITH GINGER
Soup

2 lb sugar pie pumpkin
6 inch fresh ginger root
2 T butter
1 yellow onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 cloves garlic, minced
4 c chicken stock
Salt and pepper
Heavy cream for garnish

Seed and peel pumpkin, then cut flesh into 2 inch cubes. Set aside. Shred ginger (about ¼ cup shredded). Set aside.
In large saucepan, melt butter. Add onion, carrot, and celery and cook until vegetables are soft. Add ginger and garlic and cook 1 min.
Add pumpkin and stock and bring to boil over high heat. Reduce heat, cover and simmer until pumpkin is tender, about 25 mins.
In blender, process soup until smooth. Season to taste. Serve immediately with drizzling of cream.


ROASTED BEETS, GOAT CHEESE CROUTONS, AND WALNUTS
Salad

6 small beets, trimmed and scrubbed
2 T olive oil
Sea salt and freshly ground pepper
9 T olive oil
2 T red wine vinegar
3 garlic cloves, chopped
3 T fresh parsley, chopped

6 slices crusty bread
6 ounces ages goat cheese

¼ c walnut oil
3 T sherry vinegar
2 bunches watercress, cleaned and stemmed
3 small Belgian endives, trimmed and cut into julienne strips
¾ c caramelized walnuts

Preheat oven to 400 degrees F. Rub beets with oil, sprinkle with salt and pepper. Wrap each beet in foil and roast until tender, 1 hour.
In medium bowl, whisk together olive oil, red wine vinegar, garlic, parsley, salt, and pepper. Peel and dice beets, then gently fold into vinaigrette. Cover and refrigerate overnight.
Turn broiler on high, place bread slices on broiler pan, and brown bread on both sides. Divide goat cheese evenly between bread slices and broil 1 or 2 more mins. Cut each slice in half diagonally.
In a large bowl, whisk together walnut oil, sherry vinegar, salt and pepper. Add watercress and endives and toss well.
Drain beets, reserving marinade, and divide beets among 6 plates. Place salad on top, and scatter walnuts over all. Drizzle marinade over salads and serve with goat cheese croutons.


BUTTERNUT-SQUASH PASTA SAUCE
Pasta

1 medium butternut squash
1 T olive oil
½ - 1 t fresh sage, chopped
Salt
Pepper
5 cloves garlic
1 cup half-and-half
Cheese ravioli
Fresh grated parmesan cheese
Finely chopped fresh sage

Preheat over to 375 degrees F. Peel, seed, and chop butternut squash into 2 inch cubes. Toss with oil, sage, salt, and pepper. Transfer to a small rimmed baking sheet, and scatter whole garlic cloves around the squash. Roast until squash is very tender, about 40 mins.
Transfer squash and garlic into a blender and puree. Add half-and-half, and continue to blend. Add 1 to 2 cups of water, and continue to blend until smooth. Season generously with salt and pepper. Serve over cooked ravioli, topped with parmesan cheese and fresh sage.


THREE CHEESE RAVIOLI
Pasta

3 ½ c flour
½ t salt
3 large eggs
1 ½ T cooking oil
½ c warm water

Mix flour and salt. Make a well in middle of flour and add eggs, oil, and water. Mix together until elastic. Let sit for 10-15 mins. Roll thin. Cut into 2-4 inch circles. Fill one circle with cheese stuffing, cover with another circle, then use fork to seal edges tight. Cook in boiling water for 3-5 mins, or until raviolis float to top. These freeze well.

1 ½ c ricotta cheese
½ c grated cheddar cheese (or other hard cheese)
½ c grated parmesan cheese
2 large eggs
¼ c seasoned bread crumbs

Mix all ingredients together and use as stuffing in ravioli.


COQ AU VIN BLANC
Meat

¼ c olive oil
½ c slab bacon
20 shallots, 4 finely chopped and 16 whole
2 garlic cloves, minced
¼ c butter
2 ¼ cup button mushrooms
2 T flour
8 chicken quarters
2 bay leaves
4 sprigs of thyme
4 sprigs of parsley
12 prunes, pitted
2 cups full-bodied, dry white wine
1 c chicken stock
2 T medium dry sherry
Sea salt and freshly ground pepper

Heat 1 tablespoon of oil in deep skillet, add bacon and sauté until crisp. Remove and set aside. Add chopped shallots and garlic to fat in skillet and sauté. Remove and set aside.
Heat half of the butter and 1 tablespoon oil in skillet. Add whole shallots and mushrooms and sauté until lightly golden. Remove and set aside.
Season flour with salt and pepper, then toss chicken pieces in flour until lightly coated. Heat remaining oil in same skillet, add chicken and sauté until golden. Put chicken and vegetable in a casserole dish. Tuck in bay leaves and add thyme, parsley, and prunes. Season.
Heat wine and stock in saucepan until just boiling, then pour over chicken and vegetable. Cover and cook in preheated oven at 350 degrees F, for 1 ½ hours, or until chicken is cooked through.
Remove chicken and vegetable. Strain cooking liquid and reserve. Heat sherry in saucepan until reduced by half. Add reserved liquid, return to boil, and cook until reduced by half.
Beat in remaining butter. Serve chicken and vegetable with sauce over.


HOMEMADE APPLESAUCE
Side Dish

Zest and juice of 2 large navel oranges
Zest and juice of 1 lemon
3 lbs Granny Smith apples (6-8 apples)
3 lbs sweet read apples (6-8 apples)
½ c unsalted butter
2 t ground cinnamon
½ t ground allspice

Preheat oven to 350 degrees F. Peel, core, and cut up all apples. Place in a large dutch oven. Mix zests, juices, brown sugar, butter, cinnamon, and allspice. Pour juice mixture over apples. Bake covered for 1 ½ hours, or until apples are soft. Whisk until smooth.

ROASTED BABY PUMPKINS
Side Dish

6 baby pumpkins
kosher salt and freshly ground black pepper
1 c homemade applesauce
Preheat oven to 350 degrees F. Cut off tops of pumpkins around stems, reserve. Scoop out seeds and liberally sprinkle insides with salt and pepper. Place pumpkins on a greased baking sheet and fill each with applesauce. Place tops back on and roast for 45 mins to 1 hour, or until pumpkins are soft but not mushy.


BUTTERMILK ICE CREAM
Dessert

1 c whipping cream
6 large egg yolks
½ c sugar
1 c cold buttermilk

Bring whipping cream to simmer in heavy saucepan. Whisk egg yolks and sugar in medium bowl, then gradually whisk hot cream into yolks mixture. Return to saucepan and stir over medium heat until custard thickens slightly, about 6 mins, but do not boil. Pour into bowl and stir in buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer’s instructions.


APPLE DUMPLINGS WITH ICECREAM AND CARAMEL SAUCE
Dessert

1 c sugar
1 c water
1/8 t cinnamon
1/8 t nutmeg
2 T butter

6 small apples (about 3 inch diameter)
4 T brown sugar
2 T flour
2 t ground cinnamon
2 T butter

Filo dough
Butter for brushing on Filo dough
Sugar for sprinkling

½ c white sugar
½ c brown sugar
½ c heavy cream
¼ c butter
1 t vanilla

Mix sugar, water, cinnamon, and nutmeg in small saucepan. Bring to boil, add butter, remove from heat and set aside.

Mix brown sugar, flour, and cinnamon in a small bowl. Cut in butter until crumbly. Peel and core apples. Stuff empty apple cores with sugar/cinnamon/butter mixture. Place each apple on buttered and stacked 3-4 sheets of Filo Dough, and fold dough up and over the apple, twisting together at top, like an apple stem.

Place wrapped apples 6 inches apart in a prepared casserole dish, and pour sugar water over all apples. Sprinkle sugar over apples. Bake at 375 degrees F, for 35 mins, or until apples are soft and Filo dough is golden.

While apple dumplings are cooking, make caramel sauce by mixing white sugar, brown sugar, cream and butter in small saucepan. Bring to boil, but do not overcook. Remove from heat upon boiling, and add vanilla.

Serve apple dumplings with a scoop of buttermilk ice cream and the caramel sauce over both.

Butter!

Mary and Anne hosted a decadent kickoff to our 2009 Gourmet Club! Here are the amazing recipes. Photos courtesy of Mayumi.

Endive Spears with Stilton Cheese, Toasted Pecans and Sautéed Pears



3 tablespoons butter
2 tablespoons sugar
2 pears, peeled and diced
2 cloves garlic, chopped
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup Stilton cheese, crumbled (or any other blue cheese)
25 endive spears
1/2 cup pecan halves or 25 pieces, toasted
Watercress sprigs, for garnish
1 cup cream cheese (for presentation)


In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.

In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

Popovers with Wild-Mushroom Sauce



(Makes 1 dozen)


We used assorted wild mushrooms, but cultivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance and refrigerate it for up to one day. Let stand at room temperature for twenty minutes before baking. The sauce can also be made one day ahead. Let cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary.

2 cups whole milk
4 large eggs
2 tablespoons unsalted butter melted, plus 8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
2 teaspoons coarse salt, plus more for seasoning
1/2 cup vegetable oil
4 shallots, finely chopped
2 pounds fresh wild mushrooms, such as morels, halved, or quartered if large
3/4 cup medium-dry sherry
3 cups heavy cream
2 tablespoons finely chopped fresh tarragon

Whisk together milk, eggs, and melted butter in a medium bowl; set aside. Whisk together flour and salt in a separate medium bowl. Pour milk mixture into flour mixture; whisk until blended. Cover, let batter stand 1 hour.
Preheat oven to 450. Put 2 teaspoons oil into each cup of two standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place pans on a rimmed baking sheet. Transfer to oven; heat oil in pans 20 minutes.
Pour batter into popover cups, filling each two-thirds full. Bake (do not open oven while popovers cook) 15 minutes. Reduce oven temperature to 350; continue to bake popovers until well browned and crusty, about 20 minutes more. Invert popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.

Meanwhile, heat remaining 8 tablespoons butter in a large skillet over medium heat. Add shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add sherry; cook until liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in tarragon, and season with salt and pepper.

To serve, place popovers on plates, and spoon mushroom sauce on top.

Peche Au Fromage Frais
Yellow peach "salad," fresh robiola cheese, brown butter vinaigrette, cheese crisp



Sauté shallots in sauté pan with butter. Brown butter but do not burn.
Add red wine vinaigrette, sugar, fresh ground pepper and salt.

Brandon Burrows' Lobster Bisque



Ingredients
3-1 1/2 pound live lobsters
Brandon Burrows'
Lobster Bisque
Ingredients
3-1 1/2 pound live lobsters
2 medium yellow onions
6 celery stalks
2 large carrots
1 tsp minced garlic
4 Tbsp olive oil
4 Tbsp fresh tarragon leaves and stems
4 Tbsp tablespoons fresh thyme leaves and stems
3 bay leaves
16 black peppercorns
1 cup bourbon
1 cup sweet Sherry
8 cups fish/sea food stock*
1 cup tomato paste (1 ½ can)
1 1/4 cup heavy cream
3 Tbsp cornstarch
4 Tbsp cold water
Salt
White Pepper
½ cup sweet sherry (held in reserve)
1 Tbsp Butter buds*

*available at most grocery stores, and some specialty foods shops
preparation

Fill a 6-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 6 minutes (8minutes if a 3 lbs lobster). ?Do not over cook!

Transfer lobster with tongs to a large bowl and in a measuring cup reserve 4 cups cooking liquid. Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Discard head sacs and any roe. Remove meat from claws and tail, reserving shells. (Note* Lobster meat will not be cooked through.) Coarsely chop meat and transfer to a bowl. Cover and chill lobster meat.

Coarsely chop (1/2" to ¾" pieces) onion, celery, carrot, and mince garlic. In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, peppercorns, bourbon, Sherry and simmer, stirring occasionally. Cook for about 10 minutes. Add stock and reserved cooking liquid. Simmer mixture, uncovered, stirring occasionally, 1 hour.

Pour mixture through a fine sieve (can use cheese cloth) and collect into a large saucepan, pressing on and discarding solids.

Whisk in tomato paste into saucepan and simmer for 15-20 minutes. Add cream and simmer bisque to reduce about 1/3-1/2 in volume (about 1hr to 11/2 hours). In a small bowl stir together cornstarch and water and then whisk into bisque. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Removed from heat and add lobster meat with any reserved juice. Season bisque with salt and pepper, reserved sweet sherry and butter buds. Can be chilled and gently reheated later in the day or the next day.
Serves 12



Poached Salmon with Saffron Beurre Blanc and Pear Risotto

 Yield: 4 servings



For the poaching liquid:
2 tablespoons canola oil
1/2 cup thinly sliced leeks, white part only
1/2 cup thinly sliced celery
1/2 cup small diced fennel
1 cup fish stock or water
2 cups Gewurztraminer or a dry chardonnay
2 cups pear nectar (or apple cider)
2 sprigs tarragon
1 star anise
6 stems parsley
1 tablespoon white pepper corns
Cheese cloth

Prepare the poaching liquids: In a wide pot heat the canola oil for 1 minute. Add the leeks, celery and fennel and saute over medium heat for 2 - 3 minutes. Add fish stock and wine and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add the pear nectar, place the tarragon, anise, parsley, and pepper corns in the cheese cloth; tie and add to liquids. Bring to a gentle simmer (about 170). Simmer for 15 minutes. Turn off heat and hold until ready to use.

For the risotto:
1 ounce (2 tablespoons) butter
2 pears, peeled, cored and small diced - tossed in a little lemon juice to prevent browning
1 tablespoon light brown sugar
1 teaspoon salt
2 tablespoons canola oil
1/3 cup finely diced onion
2 cups risotto rice (preferably carnaroli)
1/2 cup dry white wine (optional 1 tablespoon Poire William)
2 1/2 quarts chicken stock - hot
2 oz. grated parmesean cheese
1 ounce (2 tablespoons) butter

Make the risotto: In a saute pan heat the butter until foaming. Add the diced pear and saute over high heat for 2 to 3 minutes until lightly golden. Add sugar and salt and cook until the sugar is slightly caramelized. Remove from the heat and allow to cool.

In a shallow pot, heat the canola oil for 1 minute. Add the onion and saute for 2 minutes over medium heat. Add the rice and cook for 1 minute. Add the wine and cook until all liquid is gone. Start adding the stock in batches (about a cup at a time), stirring all the time until the liquid is almost gone before adding another batch of liquid.

When the rice looks creamy but still has a bite to it, add the 1 ounce of butter and the cheese and mix off the heat. Season to taste with salt and pepper. Gently fold in the sauteed pears and hold hot until ready to serve.

Poach Salmon: Strain the poaching liquids and place in a pot that is wide enough to fit the salmon. Bring to 180 fahrenheit and lower the salmon into the liquid. Cover and poach, maintaining the temperature, for 6 to 7 minutes.

For the sauce:
1 cup dry white wine
1 cup white wine vinegar
3 tablespoons minced shallots
1 cup heavy cream
1 tsp high quality saffron
10 ounces butter cut into small pieces

Make the sauce: In a sauce pot mix the wine, vinegar and shallots and bring to a boil. Boil until liquid is almost dry.

Add the cream and the saffron and bring to a simmer. Cook until reduced by two-thirds. Strain the liquids through a fine strainer into another sauce pot and bring to a simmer.

Start adding the butter, few pieces at a time, whisking constantly to emulsify. After adding about two-thirds of the butter, taste the sauce. If too acidic, add the remaining butter; if well-balanced, just season to taste with salt and pepper.

To serve - Place a couple of tablespoons of the risotto in the middle of a serving plate. Using a spatula, remove the fish from the liquid and place on top of the risotto. Spoon some of the sauce around and serve.


Filet of Beef a la Bernaise




2lbs beef tenderloin cut into small pieced, trimmed and tied
2 tb soft butter
Salt and Pepper
2tb chopped rosemary

Preheat oven to 400F
Pat steaks dry
Rub exterior of tenderloin with butter, season with salt and rosemary.
Roast over a high heat skillet until browned. 2-3 minutes
Transfer tenderloin in roasting pan and place in oven. Just a few minutes for Medium Rare and more for well done.
. 125F for medium rare

Béarnaise Reduction

½ cup white wine
½ cup tarragon wine vinegar
2 tablespoons minced shallots
1 tablespoon dreid tarragon
1 bay leaf

Béarnaise Sauce
6 egg yolks
2 tablespoons of water
3-4 tablespoons of Bernaise Reduction
2 cups clarified butter, heated
Salt and fresh ground black pepper to taste
2 tablespoons minced tarragon
1tablespoon minced chervil

Combine the wine, vinegar, shallots, tarragon and bay leaf in a saucepan and reduce until almost completely dry. Do not allow to burn. Transfer mixture to a container and cool to room temperature.


In a medium sauce pot, bring 1 to 2 inches of water to a boil and then turn down to a simmer. In a medium bowl that fits inside the pot without touching the water, place the egg yolks and 2 tb of water. Place the bowl over the simmering water and whisk constantly until the egg yolks look frothy and feel hot. Add the béarnaise reduction to the egg yolk mixture.

Remove from the heat and add the clarified butter in droplets until an emulsion begins, then by spoonfuls until all the butter is incorporated. Season with the salt and pepper. Finish with the fresh tarragon and chervil.

Can be made many hours in advance. Place inside a bowl of scalding water to reheat.

Haricot Vert with mushrooms, shallots and hazelnuts

4 tablespoons butter
3 shallots, peeled and thinly sliced
½ pound white mushrooms, sliced
21b haricot verts, trimmed
½ cup hazelnuts, blanced, toasted and chopped
Salt and Pepper to taste

In a large sauté pan, gently heat butter and add sliced shallots until limp and tender.
add the mushrooms and cook until golden brown. 3 to 5 minutes
Add the haricot vert, , salt and pepper. Cook until tender but still crunchy.
Add hazelnuts to the beans.



Sour Cream Ice Cream



1 1/4 cups sour cream
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup sugar
6 large egg yolks
2 cups whipping cream
1 cup whole milk

Whisk sour cream, powdered sugar, lemon juice and vanilla in small bowl to blend. Cover; refrigerate until ready to use.

Whisk 1 1/4 cups sugar and yolks in medium bowl to blend. Bring cream and milk to simmer in large saucepan. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Pour into large bowl. Refrigerate until cool, whisking occasionally, about 45 minutes. Mix in sour cream mixture.

Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl; cover and freeze.

Apple Tarte Tatin

8 large Granny Smith apples
2 tablespoons fresh lemon juice
3/4 cup sugar
4 tablespoons unsalted butter

Tarte Tatin pastry (see below)

1. Preheat over to 375 degrees. Position rack in bottom third of over. Peel, quarter and core the apples. Place in a large mixing bowl and toss with the lemon juice. Set aside.
2. Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all the sugar is melted and begins to turn a pale golden color.
3. Remove the pan from the heat. Begin arranging apple pieces in the skillet, rounded side down, in concentric circles, fitting them together as close as possible. Fill the center with 2 or 3 apple pieces, as needed. Arrange the remaining pieces, rounded side up, in concentric circles, filling in the gaps left in the first layer.
4. Cut the butter into small pieces and scatter over the apples. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the apples are nearly evaporated, about 15 to 20 minutes.
5. Roll the dough and cover the apples according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove form oven and set aside for 10 minutes.
6. Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with creme fraiche if desired.
Yield: Eight servings.

Tarte Tatin Pastry: (Yield: Pasry for two Tartes Tatin)

2 cups all-purpost flour, plus additional for rolling dough
1 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
1 egg yolk
2 tablespoons water

1. To make the pastry, combine the flour and slat in a large mixing bowl. Add the butter. Rub the flour and butter together between your fingers until most of the butter is incorporated and only pea-size pieces remain.
2. Whisk together the egg yolk and water. Add to the flour mixture and stir until dough begins to come together. Use your hands to gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes (if making ahead, let dough stand at room temperature until pliable but still cold). Do not roll out until just before the tarte Tatin's fruit is finished cooking.
3. To roll out the pastry, flour a work surface and a rolling pin well. Divide the dough in half (freeze the remaining dough if not needed). Pat the dough into a flat disk with your hands. Roll the dough into a circle that is almost 1/4 inch thick, flouring the surface under the dough and the rolling pin frequently to prevent sticking.
4. Carefully place the pastry round over the fruit in the skillet . Trim the dough to 1/2 inch larger than the skillet. Tuck the overhanging dough in around the fruit.

Anne & Mary at the end of an exquisite evening! 

Christmas Gourmet Club

Nicolette, Ken and Rachel

LOVE this picture of Amy and Anne: it sums up Gourmet Club for me :-)

Anne's mantel decorations I loved!

HAZELNUT-MUSHROOM PILAF
Alicia Galbraith – Gourmet Club Christmas 2007

INGREDIENTS
2 Tbsp butter
¼ C olive oil
1/2 C uncooked long-grain rice
1/4 C uncooked orzo pasta
1/2 C sliced fresh mushrooms
1/2 C chopped onion
1/4 C minced celery
2 C chicken broth
2 tablespoons chopped fresh parsley
1/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/2 C chopped toasted hazelnuts (pine nuts or almonds could also be substituted in a pinch)
½ C chopped dried cranberries

DIRECTIONS:
Place a large skillet over medium-low heat. Melt butter and oil together, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.
Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.

******
ABEND BROT

Baguette cut on diagonal
Prosciutto
Steamed fresh broccoli
1 cup sour cream
2-3 tablespoon prepared mustard
Grated cheddar cheese

Mix the sour cream and mustard. Atop the cut baguette, layer prosciutto, steamed broccoli, sour cream sauce, and cheese. Broil in preheated oven until cheese is melted.

Abend Brot, translated from German, means “evening bread”. Traditionally, bread was topped with leftover meat, vegetables, and cheese, then put in the oven to warm and enjoyed as an evening snack.