FOOD NEW ENGLAND RECIPES
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By popular demand, here are all the available recipes from the Food New England Holiday Specials, starting with the current broadcast, and going all the way back to our first show (Jacques Pepin & Daniel Bruce).
Wow! If you've ever seen a Food New England broadcast, you've probably wondered "how the heck did the Chef do that!?" Have no fear. The following recipes tell all. If some of the concepts and techniques are new to you, you might want to brush up on your basic technical understanding by consulting a good classic cookbook, such as one by James Beard, or the excellent "Natalie's Kitchen with Jasper White" video encyclopedias by Natalie Jacobson. Whatever you do, for goodness' sake, enjoy the process. Don't focus on perfection the first time out. Go for it!
The Food New England Holiday Feast, 1998
The Food New England Holiday Feast '98 features the extravagant, Italian-inspired Christmas cuisine of Master Chef Lydia Shire, of Boston's Biba and Pignoli restaurants.
Biba is at 272 Boylston Street, Boston, MA 02116. Reservations: (617) 426-7878
Entree: Rib of Beef with Winter Vegetable Gratin
FOR THE PRIME RIB
1/2 Prime Rib
1/2 cup garlic cloves, smashed
1 cup peppercorns, crushed coarsely
Pomegranate Marinade (see recipe below)
POMEGRANATE MARINADE
10 shallots, diced
10 garlic cloves, chopped
1 bunch rosemary, picked and finely chopped
1. Sauté in 1/2 cup of olive oil until soft
2. Add 1/2 bottle of pomegranate syrup from the Middle East or if not available, substitute 1/4 cup soy sauce with 1/4 cup honey
3. Mix all together; let cool.
FOR THE PRIME RIB
1. The prime rib consists of 7 bones. Ask your butcher for 1/2 the whole rib. Cut the half into three equal size pieces. Each thick cut will have one bone sticking out. Trim excess fat. Rub each piece of meat with smashed garlic. Sprinkle heavily with crushed peppercorns. Lay the three pieces of meat on a baker's rack, cover loosely, let sit overnight refrigerated.
2. The day of your dinner, light charcoal grill. Sprinkle heavily with coarse salt and grill on all sides until dark. At this point, you can spoon the pomegranate marinade over all sides and continue cooking covered with heat "lowered" until done to desired temperature on the grill. Or, the ribs with pomegranate marinade could be roasted slowly in your own home oven at 325F until done. Let rest 15 minutes on rack before carving.
3. If you choose not to use a grill, then proceed with this method:
Rub each steak with cut cloves of garlic, then rub each steak with 1-2 teaspoons of spice mixture. Let sit no more than 20 minutes. When ready to cook, heat heavy skillets with two tablespoons of clarified butter or olive oil, or, better yet, grape seed oil. Sprinkle salt evenly and lightly over all sides of the steak, making sure steak is dry. Sprinkle with extra pepper if need be. Be bold. Place in pan--do not move until you are ready to brown the other side. When both sides are well seared, either place on rack--finish in 325F oven (if you prefer, do the browning process earlier in the day, as you will create a lot of smoke) or finish in the pan.
FOR THE WINTER VEGETABLE GRATIN
This is a description of a dish I would serve with the beef for the holidays or in the winter. I would gather any or all the white winter vegetables, such as: parsnip, solsify, endive, cardoons * white asparagus. I would peel them if appropriate, and then I would braise them in equal parts chicken stock, water, a good squeeze of lemon, salt and a pinch of sugar. Once the vegetables are tender, drain excess liquid off, you will need 1/2 cup--add 1 cup heavy cream, reduce by a quarter--season with salt, pepper and an additional squeeze of lemon. Rub an earthenware or other low sided baking dish with a cut clove of garlic vigorously. Lay the braised white vegetables in--pour over the lemon cream...sprinkle with a little parmesan cheese, place in a hot 400F oven 'til brown and bubbly. On the Food New England TV Special, I used another winter white vegetable...celery root. To peel and shave ever so thinly on a mandolin, dust lightly with flour and fry in peanut oil 'til crisp at 365F. Drain and Salt. These are a delicious addition to the dish...though optional.
ASSEMBLY
When the beef has rested, the gratin is cooked, the celery root chips are waiting...place the finished rib on a carving board and slice straight down, parallel to the bone into four to six 1/3" slices. Serve 2 slices to each diner with the chips and gratin. Garnish the plate with a few leaves of something fresh, such as Arugula or watercress, lightly dressed with a few drops of good vinegar and oil and the celery root chips. To "gild the lily", I am including my favorite sauce for this beef dish. Though rich, it is delicious...
ROQUEFORT SAUCE
1 bottle good white wine
1/2 cup heavy cream
1/2 pound real Roquefort at room temperature
1/2 pound good butter at room temperature
Reduce white wine in non-corrosive pan until you have 1/2 cup. Pour in 1/2 cup heavy cream and reduce again until you see "large bubbles", approximately 1/2-2/3 cup liquid. Mash the butter and Roquefort together until smooth. Whisk in 1/4 cup at a time, letting sauce come to an "almost boil". Strain. Must be kept just warm until serving.
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Entree: Roast Pork Loin with Clementine and Fresh Chestnut Risotto in a Parmesan Shell.
At Biba, I order a 10 bone pork rack. This will serve 6-8 people, depending on how large a portion you want to serve. Several years ago I purchased at a cookware shop a Graham Kerr injector. I love it. It looks like and is a large plastic syringe. Serves 6-8.
1 center cut 10 bone short cut Pork Loin bone in-chin removed
3 T olive oil
4 shallots, finely diced
2 cups squeezed Clementine juice
4 sage leaves
1C. cognac or brandy
1/2 scotch bonnet, seeds removed.
In a small sauté pan, sauté shallots in olive oil. Deglaze with cognac and allow alcohol to burn off. Add the juices, sage leaves, scotch bonnet and reduce until the amount measures 2/3 of a cup. Remove from the heat, cool. Inject into Pork Loin at 2" intervals.
FOR THE MARINADE:
1 T. zested Clementine rind
3 T. olive oil
4T. raw sugar
4 shallots, 8 cloves garlic-both chopped
1/2 scotch bonnet diced...seeds removed
2 sprigs of thyme - picked
6 ea. sage leaves, chopped
2 tsp. coarsely crushed cumin seeds
2 tsp. coarsely crushed coriander seeds. Both toasted 'til fragrant.
1/2 lemon
salt & pepper.
METHOD:
Sweat shallots and garlic in olive oil over medium heat until tender, about 3 min. Add sugar, juice of 1/2 lemon & look until sugar is dissolved. Add scotch bonnet, thyme, sage, cumin and coriander. Add Herbs & zest. Cool.
Marinate loin for at least 2 hours. If you cannot find an injector--skip first step and simply marinate the loin in the marinade. At Biba, we "brine" the pork loin overnight in a mixture of 1 gal. cold water with 1 cup sugar and 1 cup salt with 2Tbl. each: cracked coriander seeds, star anise, fennel seeds, mustard seeds, chili flakes, black peppercorns cracked. Once again, this step may also be skipped, but we believe that the pork benefits from the added flavor and moisture.
To cook pork--you might cook slowly in a covered Weber-type grill outside or start in a hot (425-450F) oven, sprinkle liberally with salt all over, after 15 mins. turn oven down to 325F and roast slowly until the pork is firm to touch but not overcooked. Let rest 12 min. before carving. The whole cooking process in the oven should take approx. 1 hr.
Jus: A bit of Jus can be made by simply reducing 1/4C. of cognac with 1/4C. Clementine juice, any drippings from the roasted pork, 1 cup chix stock or pork stock, 2 cloves smashed garlic and by reducing by half. Add 2 Tbl. whole butter, salt & pepper and a squeeze of fresh lemon juice.
Serve pork with a good spoon of sliced mustard fruits in syrup (mostarde)...bought in the North End (Boston's Italian section), a few fresh red currants (optional) and a big spoon of Chestnut risotto.
FOR THE CHESTNUT RISOTTO
1&1/2 cups Arborio rice
2 tbl. extra virgin olive oil
1 med. onion finely chopped
1 cup dry white wine
2 tsp. salt
5 cups homemade chicken stock or brodo: Stock made with chicken, pork & veal bones
1 Tbl. butter, 1/2 cup chopped chestnuts
3 Tbl. Parmesan "Reggiano"
salt & pepper to taste
FOR GARNISH
6 garlic cloves peeled and sliced
3/4 C. sliced roasted chestnuts
1/4 C. fresh picked sage leaves
2 Tbl. butter
1 Tbl. Extra virgin olive oil
1/2 lemon
salt & pepper
METHOD
Place 2 Tbl. of olive oil in 2 qt. casserole over medium flame. Add the chopped onion and sweat until the onion is soft and translucent. Add the 1&1/2 cups of rice and slowly toast without browning until the rice begins to "pop" against the bottom of the pan. Deglaze with the white wine and reduce until dry. When all the wine has evaporated, begin adding chix stock to cover the level of the rice. Simmer slowly and continue adding stock as the rice absorbs the liquid until completely cooked (approx.. 18-20 min.) The rice at this point should be firm on the outside but creamy and soft on the inside. (**note, if the rice is chalky it will necessitate further addition of liquid until it is properly cooked.)
Finish by adding the chopped chestnut, fold in the softened butter and Parmesan cheese. Place in "dug out" parmesan wheel or in serving dish. Have ready at the same time so as not to delay serving the risotto, 2 Tbl. butter, 1 Tbl. olive oil in a frying pan - heat to medium hot, add the sliced roasted chestnut, the sage leaves and when starting to brown slightly, add garlic slices--when all is golden, add lemon juice, salt and pepper. Sprinkle garnish over the risotto and serve.
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Appetizer: Fresh Alaskan King Crab with a whipped Purée of Baccala, Fennel, Potato and Celery Root with a Blood Orange Vinaigrette.
This appetizer is luxurious and simple to make. Serves 12.
You will need 2-3 lbs of very fresh picked crabmeat. Alaskan or Dungeness Crab is hard to find fresh, although it is sometimes available--check Chinatown. Or use fresh Maine Crab...available at your fish store. Frozen Crab is acceptable.
FOR THE WHIPPED BACCALA
1 box boneless salt cod (Baccala)- soaked 24 hours in cold water
1 celery root knob peeled and cut into 2" chunks
4-5 Idaho, Yukon Gold, or large Red Bliss potatoes
10 cloves garlic peeled, minced well and mashed well
1 Spanish yellow onion sliced thinly
1-2 lemons...to taste
milk
1 pt. heavy cream
salt
pepper
extra virgin olive oil
1-2 pieces fresh fennel
White wine vinegar.
Method
Bake potatoes in oven 'til cooked while you are boiling in water the celery root until tender. Immediately drain-put the celery root back in the pan over fire to dry. Meanwhile, in a 10" frying pan--place the soaked salt cod and sprinkle with the sliced onion and a few pieces of fennel frond, a good grind of black pepper and 1&1/2C. heavy cream. Cover with aluminum wrap and place in 350F hot oven for approx. 15 minutes. The fish should be just cooked through. Not overcooked. Remove from the pan, straining and reserving all liquid. Place on chopping board and chop all finely. Put in a bowl. Preferably, with a mouli or even a mixer with a paddle. Add the hot potato, leaving behind the skins. Whip the mixture, slowly adding the reserved cream from poaching the salt cod, the raw garlic, the grated rind and juice of 1 lemon, 3/4 to 1 cup heated extra virgin olive oil poured slowly. Coarse salt of Sea Salt and freshly ground black pepper. Lastly, I add about 1/4C. white wine vinegar. This light and silky mixture can be reheated a day later, adding a little milk to reconstitute.
FOR THE BLOOD ORANGE VINAIGRETTE
4 blood oranges, juiced, grate the rind of two.
1/2C. extra virgin olive oil
1Tbl. small dice raw fennel
salt & pepper
ASSEMBLY
Keep the Baccala whip warm in a double boiler. When ready to serve--put warm Baccala in the middle of a large serving dish. Surround with the cooked fresh crab. Surround the crab with the blood orange vinaigrette. Decorate with fennel fronds and thin sliced raw fennel dressed with a little white wine vinegar, olive oil, salt & pepper. Have a basket of hot crisp bread, or thin crisp toasts of your liking. Drizzle all with a little extra oil, and I always serve oil cured olives or other good olives with this. Always taste....season more if needed. Enjoy!
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Dessert: Grilled Extra Sweet Golden Pineapple with Light Mascarpone Mousse...Spoon of Pomegranate
1 Large Golden Pineapple
2C Sugar
1&1/2C Water
1 Large Vanilla Bean
FOR THE ROASTED PINEAPPLE
1. Remove Top and Bottom of Pineapple
2. Carve away outer skin and remove the eyes
3. Slice Pineapple into 1/2" slices
4. Remove ends of vanilla bean, split and scrape out seeds. Combine water, sugar and vanilla and boil for 5 minutes.
5. Arrange slices in a roasting pan and drizzle with 1C vanilla syrup. Roast pineapple in a hot oven (400F) for 20 min. or until soft. Remove from pan and drain. Reserve syrup. Place under broiler and brown edges well. Set aside.
6. The pineapple can also be grilled outside on a Weber-type grill briefly on one side to mark-continue with recipe.
FOR THE MASCARPONE MOUSSE
1# Mascarpone Cheese
3 sheets gelatin
1C sugar
1/4C lemon juice
2T vanilla extract
4 egg yolks
4 egg whites
1C soft whipped cream
1. Bloom gelatin in 2C cold water
2. Combine Mascarpone, egg yolks and 1/2C sugar
3. Combine lemon juice and rum and heat to scald
4. Add bloomed gelatin to dissolve and set aside. No water.
5. Whip egg whites with 1/2C sugar to soft peaks and set aside.
6. Fold lemon juice and rum mixture into cheese.
7. Fold in whipped egg whites.
8. Fold in whipped cream.
9. Chill until set, 4-6 hours or overnight.
FOR THE POMEGRANATE
2 Pomegranates
Sugar to Taste
1. Halve the pomegranates
2. Squeeze the juice from one fruit
3. Separate seeds from other fruit
4. Sweeten juice if necessary. Reserve both seeds and juice.
ASSEMBLY:
Place warm pineapple slice on plate, scoop with a serving size spoon 2 "quenelle" shape or oval spoons of mousse on top of pineapple. You should use a slightly warm spoon to do this. Spoon a bit of pomegranate syrup and sprinkle with a few seeds. Delicious! At Biba, and Pignoli, we serve this with our famous "Pignoli" cookies that are very special. Here's the recipe:
Pignoli Wafer Cookies
2C pine nuts
1C corn syrup
1C sugar
1 stick butter
1. Beat butter until soft
2. Add sugar and corn syrup. Beat smooth.
3. Beat in nuts. Chill.
4. Spoon onto parchment paper (rounded teaspoon) and bake at 350F until bubbly and brown. Cool. Remove from pan while pan is warm.
"The Food New England Barbecue Party"
For the 1998 grilling season, Food New England is proud to feature Executive Chef Chris Schlesinger of the East Coast Grill, 1271 Cambridge Street, Cambridge, Massachusetts. Telephone: (617) 491-6568
Appetizer: Barbecued Oysters in Their Shells
Serves 4 to 8
Ingredients:
1/3 cup (1 stick) unsalted butter
1 tablespoon minced garlic
2 tablespoons fresh lemon juice (about 1/2 lemon)
1/4 cup Tabasco sauce
1/4 cup Worcestershire sauce
Salt and freshly cracked black pepper to taste
4 dozen oysters of your choice, washed well
1/4 cup roughly chopped fresh parsley
2 lemons, quartered
Technique:
1. Build a medium hot fire in the grill 2. In a shallow baking pan, combine the butter and garlic and place at the edge of the fire to melt the butter. When the butter has melted, add the lemon jice, Tabasco, Worcestershire, and salt and pepper to taste and stir everything together. 3. Place the oysters on the grill, directly over the fire, and cook for 2 to 3 minutes. At this point you can pull them off and open them with an oyster knife, or you can leave them on for another 2 minutes until they open themselves. Discard any that do not open. 4. Sprinkle the oysters with the parsley, douse with the butter sauce, and serve in their shells, with the lemon quarters for spritzing.
Appetizer: Grilled Shrimp and Asparagus Skewers with Lime-Soy Dipping Sauce
Serves 2 as an entree, 4 as an appetizer
Ingredients:
8 spears asparagus, bottom 1/4 inch trimmed
For the Dipping Sauce:
1/3 cup soy sauce
1 tablespoon sugar
1/4 cup fresh lime juice (about 2 limes)
1 teaspoon red pepper flakes
1 tablespoon freshly cracked white pepper (or substitute black)
16 medium shrimp (about 1 pound) peeled and deveined
1 tablespoon vegetable oil
Salt and freshly cracked black pepper to taste
Ingredients:
1. Fill a large bowl with ice and water. In a large saucepan, bring about 6 cups of salted water to a boil over high heat. When the water comes to a full boil, add the asparagus and cook for 2 minutes: the asparagus should be tender but should still retain its bright color and crisp texture. Drain the asparagus and plunge into the ice water to stop the cooking process. When the asparagus is cool, drain it and cut each spear into thirds. 2. Make the sauce: in a small bowl, combine all the ingredients and whisk together well. Set aside. 3. Thread the asparagus and shrimp alternately onto skewers, rub lightly with the oil, and sprinkle with salt and pepper to taste. Grill over a medium-hot fire for 3-4 minutes per side. To check for doneness: Cut into one of the shrimp to be sure it is opaque all the way through. Remove from the grill and serve, passing the sauce on the side for dipping.
Entree: Sweet-Crusted Grilled Bluefish with Avocado-Corn Vinaigrette
Serves 4
Ingredients:
For the Vinaigrette:
1 ear corn, husked, desilked, blanched in boiling salted water for 2 minutes, drained, and kernels cut off the cob (about 1/2 cup kernels)
1 avocado, peeled and pitted
4 cloves garlic, peeled
1 tablespoon minced fresh chile pepper of your choice
3/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup red wine vinegar
1/4 cup roughly chopped fresh cilantro (or substitute parsley)
Salt and freshly cracked black pepper
For the Rub:
1/4 cup cumin seeds, toasted if you want, or 2 tablespoons ground cumin
1/4 cup coriander seeds, toasted if you want, or 2 tablespoons ground coriander
1/4 cup paprika
1/4 cup packed brown sugar
Salt and freshly cracked black pepper to taste
Technique:
1. Make the vinaigrette: Place the corn, avocado, garlic, and chile pepper in a food processor and puree until smooth. With the motor running, slowly drizzle in the oil. Add the remaining vinaigrette ingredients and pulse to mix. Cover and refrigerate. (If you don't have a food processor, you can mash the corn, avocado and garlic together with a large wooden spoon, as if you were creaming butter and sugar, then just stir in the remaining ingredients.) 2. Make the rub: In a small bowl, combine all the ingredients and mix well. 3. Rub the bluefish fillets well with the spice rub, place on the grill, skin side up, over a medium-low fire, and cook for 5 minutes. Flip and cook for an additional 5 to 8 minutes. To check for doneness: Cut into one of the fillets to be sure it is opaque all the way through. Serve hot off the grill, drizzled with the chilled vinaigrette.
Dessert: Grilled Peaches with Blue Cheese and Sweet Balsamic Glaze
Serves 4
Ingredients:
1 cup good-quality balsamic vinegar
2 tablespoons sugar
1 tablespoon freshly cracked black pepper
3 peaches, halved and pitted
2 tablespoons virgin olive oil (approx)
4 ounces blue cheese of your choice, crumbled
Technique:
1. In a small saucepan, combine the vinegar, sugar and pepper and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 45 minutes to 1 hour, or until reduced in volume by about two-thirds. At this point, the glaze should be thick enough to coat the back of a spoon. 2. Rub the peach halves with olive oil and grill over a medium to medium-low fire until just slightly charred, 8 to 10 minutes. Brush the tops with the glaze and grill for another 2 to 3 minutes, or until the glaze begins to caramelize slightly. 3. Remove the peaches from the grill, brush on another layer of glaze, and cut into thick slices. Place the slices on individual plates, crumble cheese over them, and serve.
"The Food New England Spring Celebration"
The Food New England Spring Celebration features the French-based cuisine of award winning Executive Chef Jacky Robert, of Maison Robert Restaurant (617-227-3370) at 45 School Street near Boston's historic Old City Hall.
Leg of Lamb Marinated in Apple Cider, Stuffed With Apples, Baked with Sweet Potato and Black Barley Boulangeres
Serves 6 to 10.
Ingredients:
1 Leg of lamb deboned and trimmed
1qt Dry apple cider
3 Sweet Potato peeled and sliced 1/8in. thick
2oz. Black Barley
1 Large onion, peeled and sliced
2oz. Raisins
3 Red delicious apples, peeled and seeded
1 Stick of cinnamon
2oz. Butter
- Salt and black pepper to taste
1 Bunch watercress
Technique:
Marinate the leg of lamb in apple cider (using a brine syringe if available) in the refrigerator for 2 hours. Sauté the apples and the cinnamon stick in butter for 10 minutes and let them cool off. Fill the cavity of the leg of lamb, left by the removal of the thighbone and tie with the bamboo sticks or toothpicks or twine. In a roasting pan, mix the sliced onion, raisins and black barley together and lay the slices of sweet potatoes over. Brush with oil or butter, pour over the remaining apple cider and lightly season. Season the lamb with salt and pepper and cook it on the top of the potatoes, in a 400 degree preheated oven for 45 minutes to 1 hour. Let the lamb rest 15 minutes before slicing and plate with the sweet potato Boulangere and the juice from the pan. Garnish with watercress. Enjoy!
Peppery Pineapple, Waffle and Cola Sauce
Serves 4. Ingredients:
1 fresh pineapple, peeled, cored & sliced into 1/2 inch thick diagonal slices
1oz. fresh ground pepper
4ea. square waffle sprinkled with powdered sugar
2oz. dark rum
4oz. clarified butter
4oz. Cola Sauce (see below)
Technique:
Sprinkle the pepper on the pineapple slices. In a sauté pan, with the butter, on high heat, sauté the pineapple slices. Pour the rum over the pineapple and flambé (the hot rum can also be put in an eggshell to flambé at the table.) Put the pineapple on the plates, the waffles cut in "V" shape, the Cola sauce around the pineapple. Vanilla ice cream can be put in the center of the pineapple instead of the rum.
Cola Sauce
Serves 4. Ingredients:
3cup Coca-Cola Classic or Pepsi
1/4cup Heavy Cream
Technique:
Reduce the Cola to about 1/4 cup. Add the cream and reduce to a smooth consistency.
Cape Scallops Sautéed, under a Pastry Bridge, with a Blood Orange and Clove Butter.
Serves 4. Ingredients:
2lbs Cape scallops
2lbs Puff pastry rolled 1/8 inch thick
4 Blood oranges
4oz. Butter
2 Cloves
1 Frisée
1 Egg beaten for egg wash
4oz. Peanut Oil
- Salt, fresh ground pepper
Technique
Cut the pastry into four diamond shape 4 inch X 4 inch. Cut the borders at 1/4inch from the sides, with the exception of the narrowest angle. Twist the sides from one to the other and egg wash carefully. Bake in a 400 degree oven for 15 minutes. Peel and julienne the orange skin. Squeeze their juices and reserve.
In a very hot sauté pan, with the olive oil, sear the scallops on one side and reserve. In the same pan, sauté the frisée salad quickly and reserve. Pour the orange juice in the same pan with the cloves and add the butter. Let this boil for 2 minutes and correct the seasonings.
Cut a bridge out of the pastries and plate with the scallops, the butter and the zest.
Belgium Waffle
Serves 4. Ingredients:
1cup + 1.5 tsp. all purpose flour
1tsp. sugar
1cup club soda
7TB. clarified butter
1 egg yolk
1 egg white
1 pinch salt
Technique
Combine flour, sugar and salt in a large bowl. Add the club soda, the butter and the egg yolk and mix thoroughly. Whip the egg white to a soft peak and mix to the dough. Take a waffle iron and brush the inside lightly with butter. Fill generously one half of the iron, close the other half over and cook over low heat evenly on both sides until brown. Serve hot with a slice of pineapple coated with fresh ground pepper sautéed, a scoop of vanilla ice cream and caramel sauce, or more simply, with powdered sugar.
"The Food New England Romantic Dinner"
The Food New England Romantic Dinner features the fusion cuisine of award winning Executive Chef Anthony Ambrose, of Ambrosia Restaurant (617-247-2400) at 116 Huntington Avenue in Boston's fashionable Back Bay district.
Steamed Sturgeon with Exotic Spice and Coconut Cream
Serves Two. Ingredients: 2 pc. 5 oz. Sturgeon filet
6 pc. Myrtle leaves
4 pc. mint leaves
sea salt, white pepper, pink pepper
2 potato sheets, 6" wide
Steamer Essence
One lemon peel
2 cups spring water
6 pc. mint leaves
2 branches myrtle
1 Tbsp. ground fennel
1 Tbsp. ground fenugreek
2 pc. lime leaves
Sauce:
1/4 tsp ground fennel
1/8 tsp ground fenugreek
1/4 tsp ground coriander
3 slivered piece fresh vanilla bean
2 oz. fish bullion
3 oz. coconut milk
3 sprigs mint and 10 myrtle leaves
2 oz. puree chive and olive oil
1 tsp sweet butter
1 tsp lemon juice
Garnish:
Beet chips
Cilantro Leaves
Technique:
Lay potato sheets flat and place fish 1/4 of the way down the potato sheet.
Place mint and myrtle along with sea salt and peppercorns on top of fish filet. Wrap fish in the remaining potato sheet. Place fish in steamer over spice bath. Steaming time: 4 to 6 minutes.
To prepare sauce, toast spices in sauce pan and add olive oil to create spice infused oil. Then add fish bouillon and coconut milk, and bring to simmer. To thicken sauce, add sweet butter and chive oil; adjust seasoning with sea salt, pink pepper, lemon juice, myrtle leaves and mint.
To serve, pass herb infused sauce through sieve, place fish in center of plate and garnish with fried beet chip and cilantro leaves.
Pacific Oyster and Caviar Soufflé
Serves Two. Ingredients:
Kumomoto Oysters: 6 pc.
Caraway: 1/2 tsp
Turmeric: sprinkle
Olive Oil: 1 Tablespoon
Finnish Potato: 1 piece
Cream: 1/2 cup
Caviar: 1/4 oz.
Lemon Juice: 1 tsp
Honey: 1/2 tsp
Sea salt: pinch
Pink Peppercorn: pinch
Chopped Chive: 2 tsp
Ossetra Caviar: 2 oz.
Dulce (a dehydrated sea vegetable from Maine): a finger pinch
Technique:
Heat sauce pan and gently toast caraway. Add olive oil to infuse spice flavor. Shave potato paper thin and sauté in spice oil in the sauce pan. In sequence, add cream, honey, and lemon juice. Bring sauce to simmer and add shucked oysters. The starch from the potato will aid in thickening. Season to taste with sea salt, ground pink peppercorns, and Dulce. Spoon into small bowl and garnish with chopped chive and Ossetra caviar.
Satin Silk Genoise with White Currant and Pink Peppercorn Sauce
Serves Two. Ingredients:
6 oz. All purpose flour
2 oz. melted tempering chocolate
1/4 teaspoon salt
3 oz. sugar
3 oz. buttermilk
1 egg
1 tsp. Baking soda
5 oz. hot water
Sauce
3 oz. white currants
4 oz. spring water
1 oz. honey
2 oz. sugar
1 oz. lemon juice
1 tsp. turmeric
1 tsp. crushed pink peppercorns
1 clove
1 lime leaves
1 pinch saffron
Technique
Sift all purpose flour, baking soda, and salt into bowl. Melt the chocolate in a double boiler. When chocolate is fluid, spread 2 tablespoons on a sheet of acetate, cover with a second acetate sheet and refrigerate. In separate mixing bowl, combine sugar and remaining melted chocolate, then add egg and oil. Incorporate sifted flour mix into sugar/chocolate mix, fold gently, then add hot water.
Bake at 350 degrees in 6" square cake pan for seven minutes. Let cool at room temperature. Dust with confectionery sugar.
To make sauce, soak currants in water for 1 hour until plump. In sauce pan, heat water, currants, honey, sugar and lemon juice. When liquid comes to simmer, add turmeric, saffron, peppercorns and clove. Remove sauce from heat and steep lime leaves into mixture. Chill to room temperature to serve.
To assemble, cut genoise in 2" x 2" squares. Remove tempered chocolate from the refrigerator and cut 2" x 2" squares. Create two layers of chocolate and genoise on plate. Pool white currant sauce around genoise on plate and garnish with mint.
The Food New England Christmas Special
The Food New England Christmas Special features the Mediterranean-inspired cuisine of award winning Executive Chef Jody Adams, of Rialto Restaurant (617-661-5050) at the Charles Hotel in Harvard Square, Cambridge.
Bay Scallops with Beet and Tangerine Salad
Serves four
6 ounces bay scallops, tough muscle removed
1 lime
2 tangerines
4 medium beets
salt and freshly ground black pepper
4 teaspoons extra virgin olive oil
12 mint leaves, cut into thread-like strips
1/4 teaspoon hot red pepper flakes
2 ounces mache or baby lettuces
1/4 cup pomegranate seeds
1/2 small red onion, cut into 1/4 inch dice and steeped for one hour in 1 teaspoon white sugar and 2 tablespoons white wine vinegar.
Put the scallops in a non-reactive bowl. Squeeze the juice from the lime over the scallops and toss well. Cover and refrigerate at least four hours.
Scrub the tangerines. Cut the skin and pith off and set aside the skin from one tangerine (to flavor the beets). Cut between the membranes of the tangerines to release the sections. Pour any accumulated juices over the marinating scallops. Cover and chill the tangerine sections.
Wash the beets and put in a small pot and add the tangerine skin. Cover with water and add 1 teaspoon salt. Bring to a boil, reduce to medium and simmer until tender, 30 to 40 minutes. Drain and cool.
When the beets are cold, remove the skin and slice the beets 1/4 inch thick. Arrange them on four plates in overlapping circles, starting at the outer edge of the plates. Season with salt and pepper and drizzle with each plate with 1 teaspoon olive oil.
Drain the scallops, toss with 1/2 teaspoon salt, the mint and the hot red pepper flakes. Set one quarter in the center of each plate. Set a small bunch of mache next to the scallops. Sprinkle the plates with the tangerine sections, pomegranates and onions. Drizzle a half-teaspoon of the remaining lime juice over the beets on each plate. Enjoy!
Carta Musica
Yield: 8 carta musica
1 cup all purpose flour
1/2 cup semolina flour
1/2 teaspoon salt
3/4 cup or so warm water
Preheat oven, containing a pizza stone or unglazed baking tiles, to 450 degrees.
Mix the flour, semolina and salt in a mixing bowl. Gradually add the water to form a smooth, but not sticky, dough. You may not need all the water. Knead the dough until it becomes elastic and smooth, about 3 minutes. The dough can be kept up to 3 days wrapped in plastic in the refrigerator.
Divide the dough into 8 balls of equal size, cover with a towel and let rest 10 minutes.
Using plenty of flour to prevent the dough from sticking to the rolling surface, roll each ball of dough into a very thin circle. You should be able to read through the circle.
Slide as many carta musica circles onto the stone or tiles as will fit comfortably without touching and cook about 1 minute on each side or until golden and crispy. Remove from the oven and cool. Repeat until all the circles are cooked.
If you don't have a pizza stone or baking tiles, you can cook the carta musica on a baking sheet dusted with cornmeal. Carta musica can be stored for about 3 days in an airtight container. Enjoy!
Crisp Yukon Gold and Sweet Potato Cake with Caramelized Onions
(Chef's note: Pommes Anna, the French term for this classic layered potato cake, is a versatile side dish that may be altered to suit the season or occasion. At Christmas I make it with sauerkraut as an accompaniment to roast goose. I've also prepared it with mushroom, chicken and brandade layers, any of which can elevate it from a side dish to main course for a weekend lunch or brunch, especially when served with eggs. Although I don't typically use sweet potatoes, I made an exception in this case because they go so well with caramelized onion and their orange color lends a dramatic stripe to the middle of each serving.)
Serves 4 as a side dish.
Special equipment: Round-sided, 9-inch frying pan.
Advance planning: The caramelized onion may be prepared the day before and refrigerated until used. The potatoes may be peeled several hours ahead. Cover with water so they don't discolor.
For the caramelized onions:
1 medium onion, sliced thinly
2 tablespoons unsalted butter
Coarse salt and freshly-ground black pepper
For the potato cake:
2 medium Yukon Gold potatoes, peeled
1 small sweet potato, peeled
Coarse salt and freshly-ground black pepper
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves, chopped
Making the caramelized onions:
Melt 2 tablespoons butter in a small sauté pan over medium heat. Add the onions. Lightly season with salt and pepper and keep cooking, stirring occasionally, until the onions turn a golden caramel color, about 30 minutes. Set aside.
Making the potato cake: Preheat oven to 350 degrees
Slice all the potatoes 1/8-inch thick, keeping both types separate. Toss the Yukon gold slices with 1 teaspoon salt and 1/2 teaspoon pepper. Toss the sweet potato slices with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Melt 1 tablespoon butter over low heat in a round-sided 9-inch frying pan. Tilt the pan so the butter coats the entire surface. Starting in the center of the pan, use 1/2 half the Yukon gold potatoes to form a spiral layer of overlapping slices. Sprinkle with the chopped thyme. Now add a second spiral layer, using all the sweet potato slices, then spread the caramelized onions over the sweet potatoes. Add a final layer of Yukon slices and dot with the last tablespoon of butter. Increase the heat to medium-high and cook until the bottom slices begin to brown, about 15 minutes. Cover the pan with foil and transfer to the oven. Bake 30 minutes or until the potatoes are tender and the bottom layer is crisp and evenly golden brown. Flip the cake and cook on top of the stove over medium-high heat until the second side of the cake is crisp and golden, about 15 minutes.
Turn the cake onto a plate. Cut into quarters and serve immediately. Enjoy!
Macomber Mash
Serves 4-6 as a side vegetable
3 pounds Macomber turnips
1 medium baking potato
1/2 cup heavy cream
3 tablespoons butter
1 teaspoon lemon juice
salt and pepper to taste
Peel the turnips and potato and cut into 2 inch chunks. Put in a saucepan, add enough cold water to just cover the vegetables and season with 1 teaspoon salt. Bring to a boil, reduce the heat to medium low and simmer until the vegetables are tender, about 30 minutes. Drain.
Put the pan back on the stove with the vegetables and cook, tossing often, to dry out the vegetables, about 10 minutes. Add the cream and butter and bring to a boil. Remove the pan from the heat. Purée in a food processor or with a hand held blender. Season with lemon juice, salt and pepper.
Serve immediately or put into a casserole and reheat uncovered in a 350 degree oven for 15 to 20 minutes. Enjoy!
Heather's Pecan Chocolate and Cranberry Tart
Serves 4
4 four-inch pre-baked pie shells with one inch sides
2 ounces bittersweet chocolate roughly chopped
1/2 cup pecan halves
1/4 cup dried cranberries
1 extra large egg
1/4 cup brown sugar
2 tablespoons light corn syrup
1 tablespoon molasses
3 tablespoons melted butter
pinch salt
2 teaspoons all purpose flour
1/2 teaspoon vanilla
1 tablespoon rum
Preheat oven to 325 degrees
Distribute the chocolate, pecans and cranberries evenly between the tart shells. Set the shells on a baking sheet.
In a small bowl, beat the remaining ingredients together well. Pour into the tart shells.
Bake until set, about 30 minutes. Enjoy!
Roast Christmas Goose Stuffed with Brandied Figs, Chestnuts and Rye Bread
1 goose, 12-13 pounds
salt and freshly ground black pepper
2 tablespoons chopped sage
1/4 cup balsamic vinegar
1/4 cup soy sauce
Stuffing:
1 cup cognac
2 cups Mission figs, cut in half
10 ounces smoked bacon, diced
2 cups diced onions
2 cups diced celery
1 tablespoon chopped garlic
3 cups diced crustless rye bread
2 cups diced crustless white bread
1 cup diced cranberries
1 & 1/2 cups chopped roasted and peeled chestnuts
1 tablespoon chopped sage
1 tablespoon chopped thyme
salt and freshly ground black pepper
Preheat oven to 325 degrees
Cut the neck flap and any excess fat off the goose. Remove the wing tips and save. Season the goose inside and out with salt and pepper. Poke the bird all over with a fork to penetrate the skin. This will allow the fat to render more efficiently.
Pour the cognac over the figs and let them steep 20 minutes.
The stuffing:
In a large frying pan, cook the bacon until most of the fat is rendered. Add the onion, celery and garlic and cook until tender. Cool.
Combine the vegetables in a large bowl with the remaining stuffing ingredients. Add the figs and cognac. Season to taste with salt and pepper.
Fill the cavity of the goose with the stuffing. Secure the legs with string. Mix the balsamic vinegar and soy sauce together. Brush the bird all over with the marinade. Rub with the chopped sage. Set the bird, breast side down, on a rack in a roasting pan. Roast in a 325 degree oven for 2.5 hours. Turn the goose breast side up and roast an additional 2 - 2.5 hours, or until done. On average, a goose will take 20-25 minutes per pound.
Rest 30 minutes before carving.
Sauce:
Wing tips, neck and giblets from the goose
1/2 carrot, chopped
1 stalk celery, chopped
4 shallots, chopped
1 cup cognac
2 cups vermouth
4 cups chicken stock
Roast the goose pieces until golden. Add the vegetables, toss in the fat and roast until brown. Transfer the bones and vegetables to a sauce pan. Add the cognac and reduce over medium heat to a glaze. Add the vermouth and repeat. Add the chicken stock and reduce by half. Strain and set aside. When the goose is done, pour off all but 1 tablespoon fat from the roasting pan. Add 1 tablespoon flour and cook over low heat for 3 minutes. Add the prepared sauce. Cook together 10 minutes or so. Strain and season to taste with salt and pepper. Serve warm with the bird. Enjoy!
"The Food New England Early Harvest Special."
The Food New England Early Harvest Special features the Italian-inspired cuisine of award winning Executive Chef Michael Schlow, of Café Louis Restaurant (617-266-4680) in Boston, Massachusetts. His recipes are simple and open-ended. Michael wants you to get in there and taste, try things out, and call it your own. Go for the spirit of adventure!
Michael Schlow's Bruschetta
Basic Ingredients:
Day old bread (Italian or French)
garlic
olive oil
Grill 1 inch thick slices of bread, cut garlic in half and rub into grilled bread. Drizzlie some olive oil on bread.
Top with assorted toppings. Assorted Toppings:
Tomato/Basil: Chopped tomato with fresh basil, chopped fine, with added minced garlic and olive oil to taste.
Tuscan Chicken Liver Paté: 1 lb. Chicken livers, sautéed in olive oil with 1 teaspoon capers, 10 anchovy fillets, 1 clove of garlic that has been sliced, and flambe with 1 oz. of cognac. Puree in a food processor, season with salt and pepper and add 5 tbls. of cream. Refrigerate overnight.
Olive Paste: Purée pitted black olives, garlic, rosemary and olive oil
Fresh Mozzarella and Arugula pesto: For pesto: puree arugula with garlic, olive oil and spinach leaves. Slice mozzarella, lay on top of bread under pesto.
Shrimp, White Bean and Celery Salad: 2 portions.
Ingredients
12-15 lightly cooked shrimp
1 1/2 cups of cooked white beans
1 celery spear cut into small pieces
1/2 clove of garlic, sliced
pinch fresh rosemary
2 oz. olive oil
bunch fresh arugula
juice half of a lemon
Method: Saute the garlic in olive oil until light brown. Add rosemary. Quickly toss shrimp, white beans, celery. Remove from heat. Season with salt, pepper, and crushed red pepper. Add lemon juice. Serve over arugula. Enjoy!
Grilled Whole Striped Bass
Prepare your grill and allow grill to become very hot. Oil the grill. Salt and pepper the fish (15-20 lb. fish). Oil the outside of the fish. Place on the grill and allow the skin to get "marked". Close lid of grill and reduce heat to low. Cook for 20 minutes. Do not attempt to turn. Remove from grill and place grilled side up. Serve with grilled vegetables. I suggest using diagonally cut fresh zucchini and baby fennel. Enjoy!
"The Food New England Independence Day Special."
The Food New England Independence Day Special features the fabulous cuisine of award winning Executive Chef Stan Frankenthaler, of Salamander Restaurant in Cambridge, Massachusetts. The recipes below are a real New England style gourmet grill - with Chef Stan's unique signature.
Salamander Restaurant's Fire Grilled Woodbury Littlenecks Over a Salad of Organic Potatoes, Charred Onions, Sweet Peppers, and Salamander's own Smoky Bacon with Garlic-Thyme Mayo
Serves 8
Salad Ingredients:
36 Pat and Barbara's Wellfleet Littlenecks
2 Lb Organic Heirloom Potatoes (choose a waxy variety such
as Fingerling, La Reine, Swede, or Yukon)
2 Vidalia (or Spanish) Onion- peeled and cut into wedges
4 Sweet Red Peppers - roasted, peeled, and cut into large dice
3 Tb Olive Oil
1 clove Garlic
1 Lb Baby Lettuces
1.5 Lb Smoked Slab Bacon - cut into 16 thick rashers
1-2 Ficelle (or mini baguette) - cut on bias - brush with olive oil
For Vinaigrette:
1/2 c Olive Oil
1/4c Lemon Juice
2 Shallots - finely diced
1 Tb Mixed Savory Herbs
For Mayo:
1/2c Homemade or Highest Quality Mayonnaise
2-3 Cloves garlic - finely diced
1 Tb Fresh Thyme Leaves
Salt and Pepper to Taste
PROCEDURE:
- Start grill and allow to get nice and hot, meanwhile:
- Gently boil potatoes in lightly salted water until tender; drain and reserve.
- Wash clams and hold in fridge.
- Brush onion wedges with 1 tb of the olive oil, season w/salt & pepper and reserve.
- Half cook bacon rashers in oven, drain rendered fat and reserve bacon.
- roast and peel peppers (marinated with 1 Tb olive oil, sliced garlic and salt & pepper).
- Clean lettuces.
- Mix vinaigrette and reserve.
- Mix mayonnaise and reserve.
- Cut ficelle and brush with some of the olive oil.
TO ASSEMBLE:
- Char onions on grill and divide among 8 salad plates.
- Slice potatoes and fan onto plates.
- Toss salad greens with vinaigrettte and plate.
- Arrange marinated peppers over greens.
- Grill littlenecks, rashers of bacon, and the sliced bread. Clams are done when they pop open.
- Arrange all onto plates.
- "Squirt" with garlic- thyme mayo.
- *Be certain that you have "dressed" the clams with the mayo.
ENJOY!
Salamander Restaurant's Grilled Spicy Lobsters Over a Corn and Sweet Potato Stew with Coconut Milk and Mild Green Curry
(serves 8)
For the Stew:
8 ears fresh corn - shucked, grilled or roasted, kernels cut from cob
4 large shallots (or 2 red onions) - diced
1 thumb ginger - minced
2-3 cloves garlic - minced
2-3 sweet potatoes - peeled and diced
2 Tb sesame oil
salt and pepper
3c shellfish stock
1c white wine
1/2c mirin
1/2c rice vinegar
1 Tb chili paste
2c coconut milk
1 Tb coriander seed - toasted and cracked
1-2 Tb green curry paste (canned or fresh)
2 Tb cilantro - coarsely chopped
2 Tb scallions - cut into rings
2 Tb mint - coarsely chopped
2 Tb lime juice
salt and pepper
- In large sauce pot, sauté all vegetables in sesame oil and season.
- add all liquids, chili paste, toasted coriander, bring to boil, lower to simmer and reduce sauce to 1 qt. or so (also be certain sweet potatoes are tender.)
- off the heat, add green curry, herbs and adjust seasoning.
For the Lobsters:
4 ea 2 1/2 # lobsters
- remove claws, blanch and cut through shells to expose meat and make easier to eat.
- split lobsters through body lengthwise
- mix a seasoning oil of the following to be used for brushing:
1/4 c sesame oil
1/4 c chili paste
2 Tb soy
-heat grill to medium-high and clean grates well
- oil and season lobsters
- place on grill cut side down and sear
- start brushing with chili oil seasoning
- roll lobsters over, brush with seasoning oil; keep rolling, cooking and brushing with oil until just cooked through- approx. 6 minutes.
To Serve:
- serve over corn and sweet potato stew with some type of noodle dish. I suggest simple, sweet spring or summer greens.
ENJOY!
Salamander Restaurant's Charcoal Grilled Ribeye Steak with Mushroom Gravy, a Giant Roasted Oyster with Black Bean Sauce, Rashers of Homemade Bacon and Fries
(serves 4)
For the Steaks:
4 each 10-12 oz. ribeye steaks
1 head roasted garlic
1 Tb black pepper
1 Tb olive oil
-squeeze roasted garlic pulp from head, combine with pepper and olive oil and rub paste onto steaks.
For the Gravy:
2 # mixed, clean mushrooms (start with more if you'll be doing heavy trimming)
2 vidalia onions - diced
2 carrots - diced
1 bulb fennel - diced
2 red peppers - diced
1/4c minced garlic
1/4c minced ginger
3-4 Tb olive oil
salt and pepper
1 Tb coriander
1/2# dried black trumpets, crumbled, soaked in cold water (approx. 2c)
2c red wine
1 qt veal demi glace
1/4c balsamic vinegar
1 c heavy cream
thyme
- in heavy sauce pot sauté all prepped mushrooms, vegetables, ginger & garlic in olive oil
- season with salt and pepper and toasted coriander
- lift dried mushrooms carefully out of the water and add to sauce pot
- decant the mushroom liquor into sauce pot
- add red wine and reduce liquids by half
- add demi, balsamic, cream and thyme
- reduce by 20 - 25%, adjust seasoning
For Oysters:
4 "knife and fork" oysters (or 8 larger oysters in pristine condition- remove top shell
2 tsp fermented black beans - well rinsed and chopped
2 Tb soy
2 Tb sake
2 Tb mirin
2 Tb rice vinegar
2 Tb water
- combine all sauce ingredients to splash onto roasting, shucked oysters
To Finish:
8 double thick rashers of smoked bacon
1 bu asparagus for grilling
1 bu scallions for grilling
4 chef's or yukon potatoes for french fries
- over medium-hot fire on clean rods, grill oiled seasoned steaks approx. 2-3 minutes per side for MR-M (if steaks are approx. 1 inch thick)
- have "gravy" hot
- while steaks are on the grill, also oil, season and grill prepped asparagus and scallions
- roast oysters in 425 degree oven and splash with black bean sauce
- fry fries
- plate with garnishes of watercress, sprigs of thyme
ENJOY!
Salamander Restaurant's Angel Food Cake with Brandy Soaked Local Strawberries and a Tiny Creme Brulée
(serves 8)
Angel Food Cake
1 c egg whites
1/2 c sugar
large pinch cream of tartar
large pinch salt
1/4t vanilla
3/4 c cake flour
1/2 c sugar
-Whip whites, sugar, cream of tartar and salt until stiff, but not dry. Add vanilla.
- Fold in sifted cake flour and sugar.
- Place in ungreased angel food or spring form ring pan. Smooth tops.
- Bake in 350 degree oven for 20 minutes or until golden and resists pressure.
- Remove from oven, cool cakes by placing upside down on a bottle's neck.
- When cool remove from pans.
CREME BRULEE:
5 egg yolks
1/2 vanilla bean or 1 t vanilla extract
2 c heavy cream
1/3 c + 1 t sugar
- Whisk egg yolks in small bowl
- Add heavy cream, whisk
- Add sugar and vanilla, whisk
- Strain, pour into small loaf pan
- Place cookie sheet in oven, place loaf pan on cookie sheet
- Then fill the cookie sheet with hot water.
- Bake at 325 degrees until custard is set...approx...1/2 hour.
- Remove from oven and cool.
For Strawberries
1 qt local berries
1 c brandy
1/3 c sugar
- Pick over berries, wash quickly, hull, and slice.
- toss with brandy and sugar.
TO SERVE:
- Slice angel food cake into 16 pieces, place 2 pieces on each plate.
- Spoon berries over and around.
- Place scoop of creme brulée on plate, sprinkle with sugar, and brulée with brulée iron ("salamander") or leave as is.
- Garnish with fresh mint.
"The Food New England Spring Special."
The Food New England Spring Special features the French-inspired cuisine of award winning Executive Chef Frank McClelland, of L'Espalier restaurant (617-262-3023), located in Boston's Back Bay at 30 Gloucester Street. Frank's recipes are complex and truly gourmet. Try these if you dare!
Dayboat Cod and Maine Mussel Stew with Saffron and Riesling
Serves 6
2 Tablespoons butter
1/2 small onion, minced
3 cloves garlic, minced
pinch saffron
1 1/2 c. fish fumet (fish stock, available at most fish markets or specialty stores)
1 1/2 c. dry Riesling wine
6 3 ounce pieces cod, lightly seasoned with salt and fresh ground black pepper
18 Maine mussels, washed and de-bearded
turnips, see note
carrots, see note
potatoes, see note
fennel, see note
1/4 c. peeled, seeded and diced tomato
lemon juice, to taste
salt and pepper, to taste
Method of preparation:
In heavy-bottomed sauce pan melt butter gently over medium heat. Add onion and sauté 1 minute. Add the garlic and sauté for 30 seconds. (Note: Be very careful during the previous three steps not to let the butter, onions or garlic brown. You just want them softened.) Add the saffron, water, Riesling, mussels and cod. Bring to a quick boil. Immediately reduce heat to a simmer and cover. Allow to cook for 3-4 minutes. Add the vegetables. Heat through for 1 minute. Season and serve in shallow soup bowls. Enjoy!
Note: At L'Espalier we "turn" (tourné) the turnips, carrots, potatoes and fennel. This means to cut each vegetable into 1" cylinders and carve into neat oval shapes. If you choose to do this allow 2 pieces vegetable per serving. Alternately, you may simply cut each vegetable into medium dice, and allow 1 tablespoon per vegetable per serving. When the vegetables are properly cut, blanch each vegetable separately by boiling until almost cooked through. Drain immediately, plunge into a bowl of ice water and drain thoroughly. This process may be done up to 1 day ahead of time.
Roasted Rack of Lamb in Tapenade Parmesan Crust with Vegetable and Lebanese Cous-Cous Salad; Côtes-du-Rhône Mint Sauce and Grilled Flat bread
For 6 people
3 half racks of lamb weighing 1 1/4 pound each, trimmed of all excess fat
Marinade for lamb (1 cup)
3/4 c. olive oil
1/4 c. balsamic vinegar
1 tablespoon tomato paste
1 tablespoon prepared whole grain mustard
1 clove of garlic, minced
1 shallot, minced
2 teaspoons rosemary, chopped
1 teaspoon cracked black pepper
Combine all ingredients and marinate lamb racks overnight in refrigerator.
Tapenade Crust
2 anchovy filets
2 cloves garlic
5 tablespoons olive oil
1 c. pitted black Kalamata olives
1/2 of 1 small spanish onion, sliced thinly
1/2 c. grated parmesan cheese
1/4 c. bread crumbs
1/4 c. chopped parsley
1 tablespoon chopped rosemary
1 tablespoon lemon juice
1 tablespoon capers
salt and pepper to taste
3 tablespoons Dijon mustard for brushing on lamb racks
Mash anchovy and garlic together to make a paste. In a heavy-bottomed frying pan heat 2 tablespoons oil over medium heat. Add onion to pan and sauté until just golden brown. Place onion in food processor fitted with steel blade. Add remaining ingredients and process until smooth. let cool.
Method of preparation
Pre-heat oven to 450 degrees
Season the lamb with salt and pepper. In heavy-bottomed frying pan heat remaining 3 tablespoons oil over medium high heat. Add lamb rack to pan and brown evenly on all sides. Remove from pan. Brush top side of meat with a thin layer of Dijon mustard. With a metal spatula, coat top side of meat evenly with the tapenade mixture. Wrap the exposed bones of the racks with aluminum foil. Roast the racks approximately 10 minutes until medium rare. Remove from oven and let lamb rest for 3 minutes before carving. Enjoy!
Lebanese Cous-cous salad
For six servings
1/2 c. orange juice
1/4 c. balsamic vinegar
1/2 c. red wine
2 oz. olive oil
3 c. cooked Lebanese cous-cous, see note below
2 cloves garlic, minced
3 shallots, minced
1/4 c. radishes, cut into 1/4" dice and blanched
1/4 c. asparagus, cut into 1/4" dice and blanched
1/4 c. red pepper, cut into 1/4" dice and blanched
1/4 c. parsnips, cut into 1/4" dice and blanced
1/2 c. chicken bullion
Combine first four ingredients in a small sauce pan. Bring to a boil and lower heat to simmer. Reduce by half and reserve. Combine remaining ingredients and add to orange juice mixture and mix thoroughly. Season with salt and pepper to taste.
Note: Lebanese cous-cous may be found at Middle Eastern markets or specialty stores. To cook: Place 1.5 cups un-cooked cous cous into boiling salted water. Simmer approximately 20 minutes until tender. Drain. Rinse with cold water, drain again.
Scallion Flat bread
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tablespoon olive oil
1/2 tsp. olive oil
1/2 tsp. fresh ground black pepper
2-3 scallions, sliced very thinly
1/4 c. cold water
Combine all ingredients except water. While kneading by hand, add the water a little at a time, just enough to make a firm, smooth dough. Knead dough lightly for 1 mintue. Cover and refrigerate for 1 hour.
Pre-heat oven to 400 degrees.
On a lightly floured board, roll out dough into a 12" x 18" rectangle. Place on a parchment-lined baking sheet and bake until golden brown, 10-15 minutes. Allow to cool slightly. Cut into 12 large triangles.
Coconut Cake with Pears Poached in Strawberry Sauternes Water
Serves 12-16
For the cake:
6 large eggs, at room temperature
6 oz. sugar
2 tablespoons lemon rind, finely grated
2 tablespoons coconut, grated
6 oz. all-purpose flour
4 oz. melted butter, warm
Method of preparation:
1) Pre-heat oven to 350 degrees
2) Butter and lightly flour a 10" round cake pan
3) In a large, deep-sided mixing bowl, combine sugar, eggs, lemon rind and coconut.
4) Beat with mixer on high speed until mixture more than doubles in volume and is very light and fluffy.
5) Gently fold in flour, mixing thoroughly but carefully so as not to deflate eggs.
6) Gently fold in butter. Pour into prepared cake pan and bake for 10-15 minutes, until cake starts to pull away from the side of the pan and a toothpick inserted into the center of cake comes out clean.
7) Let cool slightly on a rack. Invert pan to unmold onto the rack. Let cool completely.
For the butter cream:
1 1/2 cups sugar
1/2 cup water
4 egg yolks
2 lbs. butter, cut into small dice, softened
Method of preparation:
1) In a small saucepan, combine sugar and water over medium heat. Gently swirl pan until sugar has completely dissolved. Bring to a boil and cook on high heat until syrup reaches 320 degrees, or hard crack stage, on a candy thermometer.
2) In a deep-sided mixing bowl, beat egg yolks with a mixer on high speed until yolks more than double in volume, and become very light and fluffy.
3) Turn speed on mixer down low and in a thin stream, beat in the hot sugar syrup.
4) Add butter, piece by piece, mixing thoroughly between additions. Beat until smooth.
For the candied lemon zest
5 lemons
1 cup water
2 1/2 cups sugar
Additional sugar for coating
Method of preparation:
1) Wash and dry lemons. With small sharp knife or vegetable peeler, carefully peel lemon into wide strips. Stack strips into neat piles and cut into long, very thin match stick strips.
2) Have ready a small pan of boiling water, a bowl of ice water and a fine slotted spoon. Plunge lemon zest into boiling water for 30 seconds, with slotted spoon remove to bowl of ice water to quickly chill. Repeat this process 2 more times. (Note: This softens the lemon zest and removes any bitterness.)
3) In a small saucepan, combine the sugar and water over medium heat, swirling pan until sugar has dissolved. Bring to a boil then reduce heat to a simmer. Add the blanched lemon zest and let simmer until tender. With a slotted spoon, remove from syrup and drain.
4) Place some sugar in a bowl and add the drained peel. Gently toss to coat each piece, breaking any clumps into individual strands. Reserve.
To assemble the cake:
1 cup grated coconut, toasted in a 350 degree oven until lightly browned, thoroughly cooled.
Trim the sides of the cake and top if necessary. Cut cake in half horizontally. Spread thin layer of butter cream on bottom layer and cover with top layer. Frost cake with the remainder of the butter cream, starting first with the sides, then the top. Smooth surface of frosting. Coat sides of cake with the toasted coconut. Sprinkle the top of the cake with the candied lemon zest.
Pears poached in Strawberry Sauternes Water
4 Red Bartlett pears
Method of preparation:
1) Peel and halve pears. Carefully remove hard center vein between the core and stem end as well as the hard bit at the bottom. Quarter and reserve in a bowl of iced water, to which a squeeze of lemon juice has been added.
2) Bring strawberry water to a gentle simmer.
3) Place pears in pan and cover with cheesecloth or a heat-proof dish that is slightly narrower than pan. The idea is to keep the pears submerged in strawberry water.
4) Poach pears gently 15-20 minutes. Check after fifteen minutes, pears should be just tender and translucent.
5) Gently pour pears and strawberry water into a shallow bowl. Place in a larger bowl filled with iced water to cool quickly. Cover and refrigerate.
Strawberry Sauternes Water
1 vanilla bean, split lengthwise, or 2 teaspoons pure vanilla extract
1 lemon
2 pints strawberries, washed, dried, hulled and quartered
1 1/2 cups Sauternes
1 c. white wine
1/3 cup sugar
Method of preparation:
1) With the end of teaspoon, gently scrape the vanilla bean to remove the seeds. Reserve the seeds and the pod.
2) With a vegetable peeler or knife, carefully peel the lemon into small strips, avoiding the white bitter pith. Reserve the peel.
3) In a non-aluminum saucepan, combine the vanilla seeds, pod, lemon peel, wines and sugar. Stir to mix and bring to a simmer over moderate heat. When sugar has completely dissolved, add the strawberries and turn off heat. Let the berries steep for 20-30 minutes.
4) Pour the contents of the pan into a fine sieve lined with cheese cloth. Reserve the liquid and discard the berries. The strawberry water should be pale pink in color.
For presentation:
Place slice of cake on serving plate. Serve with 3 slices of pear and a few spoonfuls of strawberry water. Enjoy!
"The Food New England Holiday Special"
The Food New England Holiday Special features the New England-inspired cuisine of award winning Executive Chef Daniel Bruce, of Rowe's Wharf Restaurant in Boston, Massachusetts.
Maple Glazed Roasted Muscovy Duck
with Port and Red Wine Jus - Yield 4 servings
Ingredients:
2 ea. 5 - 5.5 LB Muscovy, Moullard or Long Island Duck
2 ea. Peeled Carrot
6 ea. Celery Stalks
2 ea. Spanish Onion, peeled
1 tsp. Fresh Thyme
4 Branches Rosemary
2 Head Garlic, split in half
8 tbs. Peppercorns
Salt to taste
1 & 1/2 c. Maple Syrup
1 c. Red Wine
1 c. Port
4 c. Duck or Chicken Stock
Procedure:
Remove neck and gizzards from ducks, place into sauce pot with 1 quart of water, and simmer for one hour until approximately 4 cups liquid remain. Strain, reserve stock. Remove meat from neck, roughly chop with gizzards and reserve.
Place ducks on cutting board, lift front skin flap and feel for an upside-down U shaped bone. With a paring knife, cut directly to and around the wishbone, being careful not to take too much breast meat out. Place thumb and forefinger on either side of bone and pull towards you - it will pop out easily. This step is crucial for proper carving.
Place 1/2 portion of herbs, garlic, peppercorns and some salt in cavity of each duck, tie legs together with butcher's twine (optional).
Roughly chop vegetables and place in roasting pan. Lay ducks over vegetables, season ducks. Roast in a preheated 350 degree oven for one hour and 45 minutes. (After about one hour, occasionally baste with maple syrup to glaze.) Remove, place ducks on serving platter.
For Sauce:
Skim off excess fat from roasting pan juices and place in pan on stove top over medium flame to bring to boil. Add wines and simmer five minutes. Add stock, let simmer another five minutes and strain. Season if necessary and add the chopped gizzards for garnish. Serve with ducks carved tableside.
Chestnut, Wild Mushroom, Date and Sage Dressing - Yield 8 portions
Ingredients:
1 tsp. Garlic
2 ea. Celery Stalks
1 ea. Spanish Onion, peeled
1 c. Chestnuts, roasted, peeled and quartered
3 tbs. Duck Fat or Butter
2 c. Assorted Wild Mushrooms
4 c. Anadama, Wheat or White Bread, crust removed and cubed
8 ea. Dates, pitted & chopped
1 & 1/4 c. Duck or Chicken Stock
1/4 c. Parsley
1/4 c. Sage
2 ea. Eggs
Salt & Pepper to taste
1 & 1/2 tsp. Soft Butter
Procedure:
Finely dice garlic, celery and onions. Place into sauté pan with chestnuts and let cook over medium heat in butter until tender. Turn heat higher and add sliced wild mushrooms. Sauté for 2 minutes. Place in bowl, mushroom mixture, cubed bread, chopped dates, stock, herbs, eggs, seasoning and mix. Pour into buttered oven-proof casserole and bake for 35 minutes at 350 degrees. Remove and serve.
Nutmeg Custard with Red Currant Clusters - Yield 8 ea.
Custard Ingredients:
1 tsp. Soft Butter
1 pt. Milk
1/3 c. Granulated Sugar
3 ea. Eggs
3 ea. Egg Yolks
1 tsp. Nutmeg
1 tsp. Vanilla
Procedure:
Brush 8 ea. 5 oz. oven-proof ramekins or small soufflé molds with soft butter. Preheat oven to 350 degrees. Place egg, nutmeg and sugar in bowl and mix. Stir in milk. Pour into ramekins on cookie sheet. Bake for approximately 35 minutes in water bath until set. Remove and cool.
To Decorate:
4 ea. Mint Leaves
4 ea. Clusters Red Fresh Currants
1/2 c. Whipped Cream
1/2 tsp. Nutmeg
1 ea. Egg White
Procedure:
Loosen edge of custard from ramekin sides with knife. Tap gently on side and invert custard on single plate or platter.
Place whipped cream in pastry bag and pipe a rosette on top center of custard. Garnish with mint sprig, dusting of nutmeg and a currant cluster that has been brushed lightly with egg white and sprinkled with granulated sugar. Serve.
Holiday Eggnog - Yield 8 servings
Ingredients:
8 ea. Egg Yolks
1 tsp. Cinnamon
1 & 1/2 tsp. Nutmeg
1/2 c. Sugar
1 pt. Milk
3/4 c. Heavy Cream
1 tbs. Vanilla Extract
1/2 c. Dark Rum (optional)
2 c. Milk
8 ea. Egg Whites
1/2 c. Sugar
Procedure:
In bowl, beat together egg yolks, spices and 1/2 cup sugar. Bring milk, heavy cream and vanilla to boil in sauce pan. Ladle milk into egg mix, whisking eggs slowly so they do not curdle. Place tempered egg and milk mixture back on heat and stir until thick, but not boiling. Remove immediately and place into a bowl in an ice bath to cool quickly. When cold, add rum if desired and milk to thin.
In mixing bowl, add egg whites and slowly whisk in sugar until soft peaks form. Fold into eggnog and serve in display bowl.
Fresh Figs Stuffed with Orange Scented Vermont Mascarpone
and Toasted Walnuts - Yield 8 ea.
Ingredients:
1 ea. Orange
8 ea. Fresh Small Figs
6 oz. Vermont Mascarpone Cheese
8 ea. Walnut Halves
8 ea. Mint Leaves
Procedures:
Finely grate and reserve orange zest. Squeeze and reserve juice. Cut tops off figs and scoop out fig centers. Place centers in sauté pan with orange juice and cook until jam consistency. Cool and place back into figs.
In bowl, whisk together orange zests and Mascarpone until stiff and place into pastry bag with star tip. Fill figs. Top with mint leaf, toasted walnut and fig top. Serve.
New England Crab Cakes with Celery Root Mayonnaise - Yield 16 cakes
Ingredients for Cakes:
8 oz. Jonah or Maine Crab meat
1/2 c. Mayonnaise
2 tbs. Chives finely chopped
Salt & Pepper to taste
1 c. Bread Crumbs
Procedure:
Lightly squeeze crab meat to remove excess moisture and place into bowl with mayonnaise, chives and seasoning. Fold together until mixed. Place crumbs onto cookie sheet and spoon crab mixture in approximately 1 oz. sized balls on crumbs. Roll to coat and form into cakes, refrigerate for one hour to set.
Sauté in butter until golden brown on both sides and serve with celery root mayonnaise.
Ingredients for Mayonnaise:
1 ea. Small Celery Root
1/3 c. Mayonnaise
Fresh Thyme
Procedure:
Peel and cube celery root and boil in water until very tender. Strain and let stand for 10 minutes to dry. Puree, combine with mayonnaise and chopped thyme.
Enjoy!