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.
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!
