Monday, December 28, 2009
Tuesday, November 17, 2009
Thursday, November 05, 2009
Thursday, October 29, 2009
Wednesday, October 28, 2009
1/2 cup mayonaise
Sunday, October 25, 2009
Monday, October 05, 2009
Monday, September 28, 2009
Thursday, September 17, 2009
Tuesday, September 08, 2009
Chicken with Garlic Pearls and Pineau de Charentes
I used Paula Wolfert's recipe for Chicken with Garlic Pearls and Sauternes-substituting the Pineau de Charentes for the Sauternes (see my previous post on Pineau de Charentes). Her extremely well written recipe is from her book "The Cooking of Southwest France". I used 4 leg quarters (I don't personally care for eating chicken breast) rather than the whole bird called for in the recipe. You'll need to make creme fraich ahead of time (mix 1 cup heavy cream with 2 Tablespoons of buttermilk-let the mixture sit at room temperature for 12 to 18 hours-cover and refrigerate for up to one week). It is an involved recipe, but not difficult and the results are spectacular. I think I might use this technique for this year's Thanksgiving turkey. I also added some wild mushrooms sauteed in butter and deglazed with sherry.
For the chicken:
1 chicken or 4 leg quarters
Quarter the chicken, salt and pepper the pieces, and marinate the pieces in the creme fraiche for at least 1 hour or overnight.
Roast the chicken in a preheated 375 degree oven, basting with additional creme fraiche for 45 minutes to 1 hour. Run the chicken under the broiler for extra crispy skin.
For the garlic pearls:
2 head of fresh garlic, separate the cloves
1 1/2 teaspoons of butter
1 1/2 teaspoons of sugar
Plunge the garlic cloves into boiling water and boil for 3 minutes.
Cool the garlic and peel, leaving the cloves whole.
Melt the butter in a saute pan over very low heat, add the garlic and sugar. place the saute pan in a 350 degree oven and roast until the garlic is soft and golden-not brown. Shake the pan but do not stir or the garlic may break up. Can be prepared ahead of time.
For the sauce:
2 Tablespoons of rendered poultry fat or oil
1 3/4 cup sliced onions
1 2/3 cup sliced carrots
1 leek, split and cleaned, sliced
2 pounds of veal bones
1 pounds chicken bones
1 bottle Pineau de Charentes- Sauternes or sweet white wine can be substituted
1 1/2 cup chicken stock
Herb bouquet of parsley, thyme, bay, and celery leaf-all tied together
1/3 cup heavy cream
Fresh lemon juice, optional
Brown the bones and vegetables in the rendered fat over low heat-a long slow caramelization process that should take up to 15 minutes.
Drain off the fat, and begin adding the wine. Add the wine one cup at a time, letting the wine evaporate until it becomes syrupy before adding the next cup of wine.
Add the stock and the herb bouquet, cook covered for 1 hour.
Strain the mixture into a sauce pan, skim off any fat. Bring the mixture to the boil and reduce for 10 minutes, continually skimming any foamy debris. I also added some additional onion slices to be left in the finished sauce-Paula uses additional carrot slices. The sauce can be prepared ahead of time up to this point.
Add the cream and reduce until the sauce coats the back of a spoon-taste for seasoning and add fresh lemon juice if the sauce is too sweet.
Add the garlic pearls.
Ladle the sauce over the roasted chicken, and top with the sauteed mushrooms-the mushrooms are optional.
Tuesday, September 01, 2009
Monday, August 31, 2009
Thursday, August 20, 2009
This made a lovely salad last week. I braised the leeks, and served them at room temperature over salad greens topped with fresh tomato vinaigrette. The leeks are nice on their own served hot as a side dish with or without the tomato vinaigrette.
For the leeks:
4 leeks, trimmed and cleaned, cut in half lengthwise
2 Tablespoons of olive oil
Salt and pepper
1 cup chicken stock
In a flame proof casserole brown the leeks in the olive oil, cut side down.
Turn the leeks over, season with the salt and pepper and pour the chicken stock over them.
Place the casserole in a preheated 350 degree oven and bake for 25 to 30 minutes until the leeks are tender.
Let the leeks cool to room temperature and place on a bed of salad greens and top with Tomato Vinaigrette.
For the Vinaigrette:
1 large tomato peeled and chopped
2 tablespoons of white wine or champagne vinegar
1/2 cup olive oil
2 Tablespoons fresh Basil chiffonade
Salt and pepper
Combine all of the ingredients and let sit 1/2 before using.
Tuesday, August 11, 2009
This is an unusual steak sauce from Louisville's elite Pendennis Club. Henry Bain was the head waiter for years at the club beginning back in 1880, and he invented the recipe. I have used it for steaks, venison, and duck. Here I spooned it over a burger and served it with the Zuni Zuchinni pickles from my previous post.
Monday, August 10, 2009
Thursday, July 30, 2009
For the dressing:
Dissolve the sugar, salt and pepper in the rice wine vinegar, whisk in the oilve oil and fresh tarragon.
Thursday, July 23, 2009
Sunday, July 19, 2009
Sunday, July 12, 2009
Grill over medium hot coals 4 to 5 minutes per side for medium rare
Let the steak rest for at least 5 minutes before slicing
Brush pineapple slices with marinade and grill for 2 minutes on each side
Serve with coconut Jasmine rice and Asian dipping sauce
Saturday, July 04, 2009
Wednesday, July 01, 2009
Miso Glaze (enought for 4 steaks)
3 Tablespoons of miso
Sunday, June 28, 2009
Sunday, June 14, 2009
Moorish Zucchini Salad
Just in time for the local zucchini crop, I give you this Spanish-moorish salad.
1/4 cup olive oil
2 garlic cloves, peeled
2 pounds small zucchini, thinly sliced
1/2 cup pine nuts
1/4 cup raisins
Several threads of Saffron
1/4 cup minced Italian parsley
1/4 cup minced mint
Juice of 1 lemon
salt and pepper to your liking
Brown the garlic in the oil, to flavor it-discard the garlic, after the oil is flavored
Briefly saute the zucchini until al dente
Remove the zucchini to a mixing bowl
Add the pine nutes to the saute pan and toast them
Add the pine nuts, raisins, Saffron, lemon juice, parsley, and mint to the zucchini, mix and let marinate for 2 to 3 hours in the refrigerator
Serve on a bed of salad greens or on grilled bread slices
Monday, June 08, 2009
One of our most favorite clients, Traci, perished in a horrible auto accident last week. She was a delightful woman with a lot of spunk. I always enjoyed bantering with her. Here she is enjoying appetizers and drinks with her husband. He is gravely injured still in the hospital. She also leaves behind a daughter in high school. So sad.
Wednesday, June 03, 2009
Monday, May 25, 2009
Combine all of the ingredients except the yogurt in a mortar and pestle and mash into a paste.