February 2009: Flavors of the Southwest

Flavors of the Southwest

by Melissa Holden & Jennifer Ingersoll

February 28, 2009

NYC

 

Note: These recipes require spices and ingredients
indigenous to the food of the Southwest. All of the
special spices and ingredients used in these recipes were
purchased at Kalustyans in New York City.






Starters:

Rosemary Limeade:
4 cups “simple syrup”
4 cups fresh lime juice
10 cups water
Stir it up and ice it down. Makes about one
gallon.
Simple Syrup:
4 cups water
4 cups sugar
1 stem fresh rosemary
Combine water and sugar in saucepan. Bring to
a boil, stirring as sugar dissolves. Boil
undisturbed and uncovered for 10 minutes.
Remove from heat, add rosemary, and let
mixture steep, covered, for 1 hour.


Candied Chile Pecans:

¼ cup vegetable oil
3 tablespoons Kahlua or espresso
1 tablespoon Chimayo chile powder
2 tablespoons sugar
¼ teaspoon salt
2 cups pecan halves

Heat oven to 400 degrees. Combine all
ingredients in a small mixing bowl and spread
on greased baking sheet. Bake 10 minutes, stir
nuts, and return to oven a few minutes more,
until fragrant.


Desert Sage Flatbread:
3 cups warm water
1 tablespoon yeast
1 tablespoon sugar
6 cups flour
1 ¼ cups cornmeal
½ cup bran
¼ cup olive oil plus more for drizzling over top
1 tablespoon salt plus coarse salt for sprinkling on top
2 tablespoons chopped fresh sage
1. Preheat oven to 350 degrees. In a large mixing
bowl combine the water, yeast, and sugar and let
bubble for 10 minutes.
2. Add flour, cornmeal, bran, oil, salt, and sage to
yeast mixture. Mix slowly, as it can get messy.
Machine-knead for 5 minutes, or knead by hand
until dough is smooth and easy to handle.
3. Place dough in large, oiled bowl. Turn dough
ball to coat with oil and cover with plastic wrap.
Let rise 30 minutes.
4. Re-knead for a minute, adding additional flour if
necessary to make the dough easier to handle.
Pull dough out onto floured table and form into
6-ounce balls (tennis-ball-sized) for sandwiches,
or 3-ounce balls (golf-ball-sized) for dinner
rolls. Place balls on lined baking sheet and
flatten a bit. Let rise 10 minutes, then flatten
again, spreading dough with fingertips and
poking small holes into surface. Bread should
be flat and round, like a hamburger bun.
Drizzle more olive oil over tops of formed
flatbread and sprinkle them with coarse salt.
For an extra zing add chile flakes or grated
Parmesan. The poked holes will collect the
sprinkled goodies for a lovely pocket of flavor.
5. Bake flatbread 25 to 35 minutes until golden and
fragrant.


Brown Sugar Blue Cornbread:

2 ½ cups blue cornmeal
1 ¾ cups flour
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon baking powder
2 eggs
½ cup melted butter or oil
1 tablespoon butter
2 ½ cups milk

1. Heat oven to 350 degrees. Warm a 10” cast-
iron skillet in oven for 10 minutes while you
assemble the batter.
2. In a medium bowl, combine the cornmeal, flour,
brown sugar, baking soda, and salt. Stir in eggs,
melted butter, and milk. Batter will be thick.
3. Remove heated skillet from oven, add 1
tablespoon butter, and swirl it around to coat
surface. Pour batter into buttered skillet,
spreading it around evenly. Return skillet to
oven and bake 45 minutes, till sides of
cornbread pulls away from skillet.

Delicious additions:
2 cups grated cheese
3 tablespoons minced jalapenos
1 cup diced red peppers
1 cup roasted corn
½ cup chopped green chiles

Jicama and Red Pepper Haystacks:
1 small jicama (about 1 pound)
2 red bell peppers (cucumber or melon could be an
alternative or addition)
juice and zest of 2 limes
juice of 1 orange
1 jalapeno pepper, seeded and diced very fine, or ½
teaspoon crushed red pepper flakes
salt to taste
Peel jicama and cut into matchsticks. Remove
seeds and membranes from red bell peppers and
cut into smaller matchsticks. Toss everything
together and adjust lime and salt to taste.
Refrigerate salad until thoroughly chilled or
serve right away.

Backbone Salad:




-Romaine hearts, torn into small pieces
-garden spring mix
-jicama, sliced into matchstick-sized bits
-toasted pepitas (hulled pumpkin seeds)
-super-sweet dehydrated corn
-sliced fresh fruit: strawberries, cherries, plums,
raspberries, peaches, pears or apricots
Honey-Chile Dressing:
½ cup red wine vinegar
¼ cup honey
¾ teaspoon ground star anise
¼ teaspoon Dijon mustard
1 teaspoon Chimayo red chile powder
¼ teaspoon salt 1 cup canola oil
Combine all ingredients except oil in a blender.
With machine running, slowly drizzle in oil.
Whirl a minute to combine. This dressing will
keep for 10 days.



Jalapeño and Avocado Cream Soup:


8 jalapeno peppers, stemmed and seeded
2 tablespoons butter
1 cup finely diced sweet yellow onion
5 cloves minced garlic
8 cups heavy cream
2 cups chopped roasted tomatoes (canned fire-roasted
tomatoes will work well)
1 cup diced Haas avocado
sea salt and pepper to taste
1 small bunch cilantro, stemmed and chopped

1. Mince jalapenos, taking care not to get the chile
oils all over your hands.
2. Melt butter in a large, heavy-bottomed pot.
Cook finely diced onion and minced jalapenos
together in butter over low heat for about 5
minutes, stirring frequently to avoid any
scorching. Add minced garlic and continue
cooking until onion is translucent and
beginning to brown, 20 minutes more.
3. Turn heat to low and add the cream, tomatoes,
and avocado. Carefully bring soup to a simmer
over low heat. Cook it at a gentle simmer for 30
minutes. Stir often to keep soup from sticking.
4. Add generous amounts of salt. Add a good
amount of cracked black pepper and most of the
cilantro leaves. Garnish the bowls of soup with
more cilantro leaves.


Roasted Poblano Cream
Pasta Sauce:



1 yellow onion, roughly chopped
1 tablespoon salt
½ cup white wine
4 roasted poblano chiles, peeled and seeded
2 garlic cloves
4 cups heavy cream
2 tablespoons salt
1 tablespoon pepper
1. In a wide shallow skillet, cook onion and 1
tablespoon salt on medium-low heat, shaking
pan occasionally. When onion softens and there
are brown bits stuck to pan, pour in wine to
loosen bits.
2. Add roasted red or green chile and garlic cloves
and cook for 10 minutes.
3. Add heavy cream, 2 tablespoons salt, and
pepper. Bring to a slow, lazy simmer with small
bubbles around the outer edge of pan. Cook for
40 minutes, reducing volume by one-third.
4. Blend in food processor or with a hand-held
immersion blender until the mixture is smooth.

Serve over fettuccine or linguine. Can be
topped with strips of grilled chicken and
crumbles of goat cheese.


Green Chile Corn Tamales:

1 pound softened butter
5-pound bag prepared masa or 8 cups dry masa harina,
plus 4 cups water to moisten into dough
2 teaspoons baking powder
2 teaspoons salt
2 ears corn, roasted under broiler or on grill until golden,
then scraped off the cob
2 cups green chiles, roasted, peeled, and chopped
corn husks (hojas)
1 pound pepper jack cheese, cut into logs ½ x3”

1. Soak cornhusks in warm water until soft,
rinse thoroughly.
2. Beat butter about 3 minutes, till light in
color. Add wet masa, baking powder, and
salt to butter and beat 20 minutes. When it
is ready, a chunk of masa dropped in a glass
of water will float. Beat in the corn and
chiles.
3. Open husk flat on the table with wide end
toward you. Spred husk with about 2
tablespoons masa, lay cheese down the
middle, fold sides in, then bring the top end
toward you. A pretty touch: tear extra
cornhusk into strips and tie one loosely
around the tamale to hold the top flap down.
4. Steam the tamales by placing them standing
on end, open end up, on a rack in a large
steamer or pressure cooker. Steam for 45
minutes or pressure cook for 20 minutes at
15 pounds of pressure.
5. Let tamales rest 15 minutes before digging
in. Top with pure red chile sauce. (See Red
Chile Sauce recipe).


Red Chile Sauce:

10 to 15 dried red chile pods (stems broken off, seeds
dumped out)
6 cloves garlic
2 teaspoons salt
1 teaspoon cumin
1 teaspoon Mexican oregano
reserved water from the chile soaking pot

1. In a pot, cover pods with water and bring almost
to a boil. Turn off heat, stir, and steep 10
minutes.
2. In a blender, combine chile pods, spices, and
chile water, filing blender to the halfway mark
with liquid. Blend on medium-high for 5
minutes.

Christmas Posole:




1 pound posole corn (dried, lime treated),
rinsed, plus 10 cups water
2 pounds pork shoulder plus 8 cups water
1 onion cut in half, studded with 6 whole cloves
2 stalks celery
3 cloves garlic
1 tablespoon dried or 2 sprigs fresh thyme
1 tablespoon peppercorns
1 tablespoon red pepper flakes
2 tablespoons canola oil
2 onion, diced
4 stalks celery, diced
2 tablespoons salt
2 teaspoons Mexican oregano or marjoram
1 tablespoon cumin
1 teaspoon coriander
4 cloves garlic, minced
red chile sauce (see recipe)

1. Place posole corn and 10 cups water in a large
stewing pot. Bring to a boil on high heat.
2. Reduce heat to low and simmer for 4 to 5 hours,
till posole “pops” open, stirring every half hour.
Add more water if necessary.
3. In a large stockpot, combine pork, 8 cups water,
halved, studded onion, celery stalks, cloves of
garlic, thyme, peppercorns, and red pepper
flakes. Cook on medium heat for 3 hours,
covered, with lid ajar. Add more water as
needed to keep meat immersed.
4. Meat is ready when it flakes apart easily.
Remove pork from stockpot to a large bowl.
Strain pork broth into the posole corn stewing
pot, combining the two. Set to low simmer.
When cool enough to handle, flake the meat in
large chunks and add to the stew pot.
5. In a 10” cast-iron skillet, fry onion and celery in
oil until soft. Add salt, Mexican oregano,
cumin, coriander, and garlic and cook 1 minute.
6. Add red chile sauce, stir, and cook 3 minutes.
7. Pour the skillet of red chile into stew pot.
Combine all the ingredients and let simmer 2
hours. Adjust salt to taste.

Serve posole with tortillas or cornbread. You can also
top with grated cheese, fresh cilantro, sour
cream, avocado, or lime wedges.

Chocolate Chile Cream Pots:



6 large egg yolks
9 ounces good-quality sweet chocolate
2 ounces good-quality unsweetened chocolate
2 cups heavy cream
½ cup half & half
½ teaspoon salt
2 teaspoons powdered hot Chimayo chile

1. Whip egg yolks thoroughly in a blender.
Set aside. Carefully heat chocolate, cream,
and half & half together in a heavy-bottomed
pot, stirring constantly until chocolate is
completely melted and bubbling and
mixture is a very even consistency and color.
Add salt and chile powder and let simmer a
minute more.
2. Pour the very hot chocolate mixture into a
whirling blender of egg yolks and blend
until thick and completely smooth. If for
any reason the custard doesn’t thicken up
properly, pour into a heavy-bottomed
saucepan and cook it on very low heat. It
may temporarily break, but another quick
go in the blender will fix the problem.
3. While chocolate is still hot, pour it into
dessert cups. Chill cups for 1 hour.

Whipped Cream Garnish:
2 cups heavy cream
¼ cup powdered sugar
½ teaspoon vanilla extract
Start whipping the cream on slow to give powdered
sugar a chance to incorporate. Bring speed to medium
for a few minutes, until cream resembles fluffy clouds.


Take Home Gift:

Steak Rub:
4 tablespoons pasilla negro powder
2 tablespoons guajillo powder
1 ½ tablespoons Chimayo powder
2 ½ tablespoons coriander powder
2 tablespoons cumin powder
2 tablespoons turbinado or white sugar
1 tablespoon salt
2 teaspoons mustard powder
2 teaspoons black pepper
½ teaspoon thyme
2 teaspoons Mexican oregano

January 2009: BALANCE

BALANCE

by Kirstin Boncher & Lauren Cheney

January 24, 2009

NYC

Virgin Mojitos
Serves 1
10 fresh mint leaves
1 tsp. raw sugar
2 T. fresh squeezed lime juice
1 T. Simple syrup
1/2 c. Ginger Ale
Crushed ice

In a glass muddle/crush the mint, then add sugar, lime juice and syrup. Add ice. Top with Ginger Ale. Garnish with a fresh lime wheel and sprig of mint. Enjoy.

Peanut Waffle Crackers
3 c. peanuts
4 eggs
2 TBS flour
¼ c. water
2 T. coconut oil
1 tsp salt
½ tsp cayenne
1 tsp sugar
1 lime (the juice)

Blend the peanuts in a food processor and transfer to a vitamex (you can substitute a blender for this). Add remaining ingredients and mix until mixture is smooth. *Bake in the cookie press as instructed. Top with lemon lentils and fresh cilantro.

*We used the VillaWare V3600-NS Prego Nonstick Pizzelle Baker.

Lemon Lentils

4 T. vegetable oil
1 medium onion, peeled, halved and sliced thin
2 (2 inch) pieces of cinnamon stick
1 pound small lentils (yellow or pink)
2 teaspoons peeled and chopped fresh ginger root
3 cups chicken stock (or vegetable stock for vegetarians)
salt to taste
1/2 tsp of ground red pepper
1 lemon

Directions:
Heat 2 Tablespoons of the oil in a large, deep saucepan over medium-low heat.
When hot, add the sliced onions and cook, stirring, until they soften.
Add the cinnamon, lentils and ginger to the pan and cook, stirring often, for about 10 minutes.
Add the stock, 2 cups of water, salt and red pepper.
Bring to a boil, reduce the heat, and simmer for about 10 minutes.
Squeeze the juice from the lemon. Discard the seeds. Add the lemon juice and squeezed shell and cook for about 50 minutes longer, stirring often.

Topping (optional)
1 small onion -peeled and finely chopped
1 garlic clove - peeled and finely chopped
1 fresh hot green chili, chopped with seeds
2 bay leaves
2 T. chopped fresh coriander leaves

Heat the remaining 2 T. oil in a small pan. Add the chopped onion, garlic, chili and bay leaves. Cook, stirring until the onion is browned. Add this mixture, including the oil, to the lentils. Remove the bay leaves. Sprinkle with chopped coriander. Serve hot.

Tom Kha Gai
Chicken, Coconut and Galangal Soup
from The Taste of Thailand

2 cops stock
2 lime leaves, chopped
2 in. piece lemon grass, chopped
1 in. piece galangal, split lengthways into several pieces
4 T. fish sauce
3 T. lemon juice
1/4 pound chicken, finely sliced
5 fl oz/150 coconut milk
2 sm. red chillies, slightly crushed
coriander leaves

In a saucepan, heat the stock and add the lime leaves, lemon grass, galangal, fish sauce and lemon juice. Stirring thoroughly, bring to a boil. Add the chicken and the coconut milk. Continue to cook over a high heat, stirring constantl, until meat is cooked through (about 2 minutes). Add the crushed chilli for the last few seconds. Pour into small bowls, garnish with coriander leaves and serve.

Chicken Satay

1 tsp coriander seeds
1 tsp cumin seeds
3 chicken breasts
2 T. wheat free soy sauce (tamari)
1 tsp salt
4 T. oil
1 T. curry powder
1 T. ground tumeric
8 T. coconut milk
3 T. sugar
*1 tsp brown sugar
*3 tsp rice vinegar

Roast the coriander and cumin seeds gently in a small frying pan without oil for a few minutes until you smell the spices and it feels kind of like you are choking, stirring and shaking to ensure they don't burn. Remove from heat. Grind to a fine powder (You can substitute ready ground seeds if more convenient).

With a sharp knife cut the chicken breasts into fine slices 3x1.5x1/4 inch. Put the slices in a bowl and add the remaining ingredients, including the ground coriander and cumin. Mix thoroughly and stand overnight or for 8 hours. (you can prepare in the morning for an evening meal)

Pre-heat the grill/broiler. Using 7-8 inch satay sticks, thread 2 pieces of marinated meat on each stick-not straight, not straight but rather as if you were gathering or smocking a price of material. Grill/broil the satays until the meat is cooked through about 6-8 minutes on both sides. Serve with Peanut Sauce.

*these are optional ingredients

Peanut Sauce
(from HYPERLINK "http://www.bookofyum.com/"www.bookofyum.com)

1 sliced small onion
1 tablespoon olive oil
1/4 teaspoon cayenne
1 tablespoon soy sauce or wheat free tamari
1 teaspoon sugar
2 cloves crushed garlic
3/4 cup NATURAL peanut butter or 1 cup dry roasted salted peanuts
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons lime juice

Cook onion and garlic in olive oil until soft. Puree in blender or Cuisinart. Add remaining ingredients. Slowly add enough boiling water until it is the consistency of slightly thinned peanut butter. Season to taste with lime juice.




Strawberry Sorbet

½ c. coconut milk
3 c. frozen strawberries
¼ c. maple syrup

Mix ingredients and puree in vitamix (if you don’t have a vitamix you can substitute a blender). Serve immediately or freeze.

*we used 1 ½ c. strawberries and 1 ½ c. cherries to add some flavor to the recipe

Green Papaya Salad

lettuce and parsley, to garnish
4 oz grated raw green papya
1 small garlic clove
1 T. roasted peanuts
1 T. dried shrimp, ground
4-5 green beans, coarsely chopped
1 medium tomato, sliced
1 T. sugar
2 T. fish sauce
2 T. lemon juice

Line a serving plate with lettuce and parsley. Pound the papaya with the garlic. With a pestle and mortar, or in a large bowl, gently mix all the ingredients together, beginning with the hardest then adding the liquids. Alternate pounding and turning with a spoon until all are thoroughly blended. Turn onto serving dish.

Thai Green Curry with Shrimp

1 pound shrimp
1/4 c. onions- sliced
2 T.+ 1 t. green curry spice or paste
1/2 cup stock or water
1&1/2 T. fish sauce
1/2 cup unsweetened coconut milk
1 tsp palm sugar (or cane sugar)
3/4 tsp lime juice
1 kaffir lime leaf
1/4 cup thai basil leaves
1/4 cup cilantro
1 sliced green jalepeno or thai chili
1 lemon grass stalk (bruised with the back of a knife)
3 small green or red hgeggplant cut in 1 inch piece
sliced red bell pepper

Rub 1 pound shrimp with 1 tsp green curry spice & set aside.
Saute 1/4 cup onions. Add 2 T. green curry spice and stir cooking over heat until you are choking from from the spice. Add Add stock/water, fish sauce, coconut milk, sugar, lime juice, kaffir lime leaf, sliced green jalepeno or thai chili, lemon grass stalk (bruised with the back of a knife) and cook for 10 minutes. Add shrimp, basil leaves , cilantro at last minute. cook for 2 minutes until shrimp are shrink in size, become opaque and curl a little. Serve with a few cilantro leaves on top

Mango with Sticky Rice

1 cup thick coconut milk
2 tbs sugar
1/2 tsp salt
10 oz sticky rice, cooked still warm
3 large ripe mangos
2 tbs coconut cream

Mix coconut milk, sugar and salt until sugar dissolves. Mix into warm rice for 30 minutes. Peel mangos (slice into 4 pieces) and top over rice.

Pad Thai
Thai Fried Noodles

4 T. oil
2 garlic cloves, finely chopped
1 egg
4 oz/120 g dry flat rice noodles soaked in water for 20 minutes until soft and drained
2 T. lime juice
1&1/2 T fish sauce
1/2 t. sugar
2 T. chopped roasted peanuts
1/8 tsp dried red chilli powder (or cayenne)
1 oz. bean sprouts
2 spring onions/scallions, chopped into 1 in.
sprig of coriander leaf, coarsely chopped
1 lime cut into 4 pieces for garnish

In a wok or frying pan, heat the oil, add the garlic and fry until golden brown. Break the egg into the wok, stir quickly and cook for a couple of seconds. Add the noodles and stir well, scraping down the sides of the pan to ensure they mix with the garlic and egg. One by one, add the lemon juice, fish sauce, sugar, half the peanuts, the chili powder, 1 T. of the beansprouts, and the spring onions, stirring quickly all the time. Test the noodles for tenderness. When done, turn onto a serving plate and arrange the remaining peanuts, dried shrimp and beansprouts around the dish. Garnish with the coriander and lime wedges.

Chocolate Truffle Souffle
Served with coconut sorbet

1 3/4 ounces semi-sweet chocolate chips
1 1/2 ounces unsweetened chocolate finely chopped
2/3 cup skim milk
1/3 cup plus 1 1/2 T unsweetened cocoa powder
2 T butter
8 egg whites
3/4 cup sugar

Place chocolate in a mixing bowl. Bring 1/3 cup of skim milk almost to a boil and pour over the chocolate. Allow to stand for 30 seconds, then stir until the chocolate has melted.

Mix the cocoa into 1/3 cup steaming milk. Mix into paste.

Stir the cocoa paste into the melted chocolate. Put in microwave and cook whisking every 30 seconds until smooth and very hot.

Place egg whites in bowl of electric mixer and begin to whip. Beat until stiff.

Cook 3/4 c. sugar with 1/4 c. water until 250 degree - pour the hot sugar down the side of the bowl, continuing to beat the whites. (Be careful not to pour the hot sugar onto the beaters because it will splatter). Continue beating the meringue until the outside of the bowl is warm, not hot.

Fold one-third of the meringue into the chocolate. Then fold the remaining meringue to the meringue-chocolate mixture.

Butter and sugar the inside of a 7 inch-diameter souffle dish. Make a collar of wax paper for the dish by folding a length of wax paper in half and in half again. Then butter it and attach it to the souffle dish using tape or a rubber band, leaving an inch or so above the edge of the dish. Spoon the souffle into the dish; cover lightly with foil and refrigerate for up to 12 hours.

To serve, preheat the oven to 375 degrees F and place an oven rack in the middle of the oven. Thirty minutes before baking, remove the souffle from the refrigerator and remove it. Bake the souffle 15 to 20 minutes minutes, or until a straw or cake tester inserted in the center comes out almost clean. Remove wax paper.

Meanwhile, whip cream and sweeten, if using. Serve immediately, plain or with sweetened whipped cream or ice-cream of choice.

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!