Valentine Menu: Day 1
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Artichoke Soup
Ingredients:
3 pounds baby artichokes
Juice of 1 lemon
2 tablespoons olive oil
1 small yellow onion, minced
2 tablespoons fresh chopped parsley
1 garlic clove, minced
2 medium potatoes, peeled and diced
6 cups chicken broth
Salt
Preparation:
Clean artichokes (see note) and cut into thin wedges. Place cleaned artichokes in a bowl of cold water with the lemon juice until ready to use.
Heat oil in a medium soup pot over medium heat. Add onion and cook, stirring, until it begins to color, 4 to 5 minutes.
Add the parsley and garlic, stir a few times.
Drain artichokes and add to the pot. Add potatoes and broth, mix well. Season with salt and bring to a boil.
Reduce heat to low and simmer, uncovered, 45 minutes to 1 hour.
Taste, adjust seasoning, and serve hot.
*To clean artichokes: remove green leaves by snapping them off at the base. Stop when the leaves closer to the base are pale yellow and the tip of the artichokes are green.
Slice off the green top. Cut the stems off at the base and with a small knife, trim off remaining green part of the base.
*You can prepare this several hours or a few days ahead. Cover and refrigerate. Reheat the soup gently just before serving.
Wild Rice and Chicken Salad
Ingredients:
14 1/2 oz. can chicken broth
1/2 cup wild rice, about 3 ounces
2 cups diced cooked chicken breast, about 9 ounces
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/4 tsp. sugar
Combine broth and rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. T
Transfer to medium bowl. Cover and chill.
Just before serving, add chicken, celery, apple, onion, and tarragon to rice. Whisk remaining ingredients to blend in small bowl.
Pour over rice, toss well. Season with salt and pepper.
Serves 2-4.
French Bread for the Bread Machine
This is my favorite bread. It may not be "authentic", but it is wonderful. And yes, I confess, I do slice it sometimes while it is hot. I use King Arthur bread flour, SAF yeast, unsalted butter for this recipe, and yes, I make the 2 lb. loaf!
Extra Large Loaf (2 lb.)
1 1/2 cups water
2 tsp. butter or margarine, softened
4 cups flour
4 tsp. sugar
1 1/2 tsp. salt
1 3/4 tsp. yeast
Large Loaf (1 1/2 lb.)
1 cup plus 2 T. water
2 tsp. butter or margarine, softened
3 1/4 cup flour
1 tbsp. sugar
1 1/2 tsp. salt
1 3/4 tsp. yeast
Small Loaf (1 lb.)
3/4 cup water
1 tsp. butter or margarine, softened
2 cup flour
2 tsp. sugar
1 tsp. salt
1 3/4 tsp. yeast
Add ingredients according to manufacturer's directions. Set for French Bread...
Baked Peaches with Creme Anglaise
Peaches:
2 tablespoons sliced almonds
1 tablespoon sugar
1 tablespoon melted butter
1 tablespoon Grand Marnier, brandy or cognac
2 large, ripe peaches, washed, halved, pits removed
Creme Anglaise:
2 egg yolks
1/4 cup sugar
3/4 cup milk, heated just short of boiling
2 tablespoons Grand Marnier, Brandy or Cognac
Preheat oven to 400F. Toast the almonds until lightly golden. Chop almonds into fine pieces and transfer to a small bowl.
Stir in sugar, melted butter and 1 tablespoon Grand Marnier.
Place peach halves in a small buttered baking dish and fill each cavity with the almond mixture.
Bake 15 to 20 minutes, or until peaches can be pierced easily with a thin knife. Set aside to cool.
Creme Anglaise: Combine egg yolks with sugar in a small saucepan. Beat with a wire whisk until the mixture tuns pale yellow and thick, 2 to 3 minutes.
Drizzle hot milk into the egg yolks a bit at a time; mix with a wooden spoon to combine. (Do not beat milk with a wire whisk or the mixture will become foamy.)
Place the saucepan over low heat and cook, stirring constantly with a wooden spoon, until cream coats the back of the spoon, 5 to 6 minutes. (Do not let cream get to a fast simmer, or you will cook the eggs.)
Transfer to a bowl and stir in Grand Marnier. Cool to room temperature.
Just before serving, spoon Creme Anglaise into two serving dishes and swirl lightly to coat the bottom of the dish completely.
Place the peaches on top of the sauce and serve.
Can be prepared several hours ahead, completing the peaches and Creme Anglaise, but not combining them in the dishes. Refrigerate when cooled.
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Valentine Menu: Day 2
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Grilled Rib Eye Steaks and Potatoes
2 small baking potatoes, about 6 ounces each
1/4 cup olive oil
1 large shallot, minced
2 large garlic cloves, pressed
1 tablespoon balsamic vinegar
1 tablespoon minced fresh thyme
2 teaspoons minced fresh oregano
1 teaspoon minced fresh rosemary
1/4 teaspoon paprika
Two 1-inch thick, 11-ouonce Spencer (rib eye) steaks
Boil potatoes until just tender when pierced with a sharp knife, about 12 minutes. Cool. Cut into 1/2-inch thick slices. Transfer to bowl.
Combine all ingredients except steaks in a bowl; whisk until smooth. Place steaks in small baking dish.
Pour half of mixture over steaks.
Turn to coat evenly. Pour remaining mixture over potatoes and toss well. Let stand at room temperature for 1 hour.
Prepare barbecue grill to medium-high heat. Season steaks with salt and pepper.
Grill steaks to desired doneness, turning once, about 7 minutes for rare.
Transfer to plates. Grill potatoes until brown spots begin to appear, turning once, about 2 minutes per side.
Season with salt and pepper and serve.
Mixed Wild Mushroom and Parmigiano Salad
Dressing:
3 to 4 tablespoons extra virgin olive oil
1 to 2 tablespoons balsamic vinegar or red wine vinegar
Salad:
5 ounces assorted mushrooms (morels, crimini, shiitaki, chanterelles)
Salt and freshly ground pepper
4 to 5 fresh basil leaves, finely shredded or minced OR 1 teaspoon minced fresh parsley
1 ounce thinly sliced Parmigiano-Reggiano
In a small bowl, whisk together the oil and vinegar and set aside.
Wipe mushrooms clean with a damp cloth, cut them into thin slices and place in a medium bowl.
Season the mushrooms with salt and a little pepper, toss with basil or parsley and the dressing.
Taste and adjust the seasoning.
Arrange in small mounds on serving plates, top with sliced Parmigiano and serve.
Can make ahead, preparing the dressing and mushrooms. Assemble the salad (last paragraph) just before serving.
Quick Buttermilk Biscuits
1/2 cup butter
2 cup self-rising flour
3/4 cup buttermilk
butter, melted
Cut butter into flour until it resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened.
Do NOT over mix.
Turn out onto floured surface. Knead lightly 3-4 times. Roll to 3/4 " thickness and cut with a 2" cutter.
Place on lightly greased baking sheet.
Bake at 425 degrees, 13-15 minutes. Brush with melted butter.
Makes 1 dozen.
Berry Napoleons
1 frozen puff pastry sheet, thawed (see note)
1 egg beaten with 1 teaspoon milk - glaze
2 teaspoons sugar
1/2 teaspoon ground cardamom, divided
10-ounce package frozen raspberries in syrup, thawed
1/2 1-pint basket strawberries, sliced
Vanilla frozen yogurt
Preheat oven to 375F. Roll out pastry on lightly floured surface to 12-inch square.
Cut out two 4x5-inch rectangles and transfer to ungreased baking sheet (reserve remaining pastry for another use).
Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom; sprinkle over pastries.
Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.
Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes.
Combine raspberries and strawberries in small bowl.
Add reduced syrup and remaining 1/4 teaspoon cardamom. (Can be made 2 hours ahead. Cover and chill.)
Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of the berry mixture, then pastry tops.
Spoon a few berries on top of each pastry.
Serves 2.
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Valentine Menu: Day 3
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Herbed Fusilli
2 tablespoons olive oil
1 medium zucchini, halved lengthwise, thinly sliced
2 large garlic cloves, chopped
16 oz. can Italian plum tomatoes with juices
1 teaspoon capers
1/2 cup dry white wine
1 1/4 teaspoons dried thyme, crushed, divided
8 ounces Fusilli or other short pasta, freshly cooked
1 1/3 c. packed shredded Monterey Jack cheese (low fat works)
Heat olive oil in heavy medium broiler-proof skillet over medium heat. Add zucchini and garlic, sauté until fragrant, about 1 minute.
Add tomatoes with juices, white wine and 1 teaspoon thyme.
Bring to simmer, breaking up tomatoes with back of spoon. Cook until sauce thickens slightly and zucchini is tender, stirring occasionally, about 12 minutes. (Sauce can be prepared up to 2 hours ahead.)
Let stand at room temperature. Bring sauce just to simmer before continuing.
Preheat broiler. Add pasta to sauce and toss to coat evenly. Sprinkle with cheese. Sprinkle remaining thyme over cheese.
Broil just until cheese melts and begins to brown in spots, about 1 minute.
Serves 2.
Artichoke, Endive and Raddichio Salad
2 cups water
1/2 cup dry white wine
1/2 onion, sliced
5 whole peppercorns
1/2 teaspoon dried thyme, crumbled
3 1/2 teaspoons sherry wine vinegar or red wine vinegar, divide
1 large artichoke, cut lengthwise in half
1/2 tablespoon minced shallot
1/2 tablespoon walnut oil or extra virgin olive oil
3 cups torn mixed greens
1 large Belgian endive head, sliced, about 4 ounces
1 tablespoon finely chopped toasted walnuts
Combine water, wine, onion, peppercorns and thyme with 3 teaspoons of vinegar in large heavy pot. Bring to boil.
Add artichoke, cut side down.
Reduce heat, cover and simmer until artichoke is tender, turning once, about 40 minutes.
Transfer artichoke to bowl, using slotted spoon. Remove onion from cooking liquid. Boil liquid until reduced to 1/4 cup, about 10 minutes.
Strain liquid into small bowl. Whisk minced shallot, oil and remaining 1/2 teaspoon vinegar into cooking liquid. Season to taste with salt and pepper.
Refrigerate vinaigrette until cold.
Remove all artichoke leaves. Scoop out choke and discard. Thinly slice artichoke heart. (Can be prepared up to 8 hours ahead.
Cover and refrigerate vinaigrette, artichoke leaves and heart slices separately.
Arrange artichoke leaves in spoke pattern around edge of plates. Toss greens and Belgian endive in large bowl with vinaigrette. Divide salad between plates.
Tuck artichoke heart slices under greens. Sprinkle with walnuts.
Easy Tiramisu
6 tablespoons Kahlúa or other coffee liqueur
3 tablespoons sugar
1 tablespoons water
2 teaspoons instant espresso powder or instant coffee powder
1/2 cup whipped cream cheese
2 tablespoons whipping cream
4 1/2-inch-thick slices purchased pound cake
2 teaspoons unsweetened cocoa powder
Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl,stir until espresso powder dissolves.
Combine cream cheese, whipping cream, 1 tablespoon Kahlúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.
On two dessert plates, place one slice cake each. Brush each slice with 1/4 of Kahlúa mixture. Divide cheese mixture evenly and spread over each cake slice.
Top each with remaining slices of cake. Brush each with remaining Kahlúa mixture. Sift cocoa over cakes.
Serve immediately or cover and refrigerate up to 1 day.
Makes 2 Servings
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Valentine Menu: Day 4
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Lemon-Rosemary Chicken
2 chicken breast halves, skinned, boneless
1 lemon, juiced and strained
2-3 tablespoons flour
1 1/2 teaspoons fresh rosemary, finely chopped OR 1/2 teaspoon dried, crushed
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground pepper
Place chicken breasts in a large glass bowl. Pour lemon juice over, turn to coat all surfaces.
Cover with plastic wrap and refrigerate at last 4 hours.
Put remaining ingredients in a bag. Add chicken, one piece at a time, and shake each piece until well coated with flour mixture.
Place chicken in a greased baking pan and bake in a preheated 350F. oven for about 45 minutes or until done.
Serves 4.
Parchment Potatoes
For each serving:
12x12 -inch piece baking parchment paper
3 small red potatoes, quartered
3 cloves garlic
1/4 small onion, thinly sliced
2 teaspoons olive oil
sprig of fresh Rosemary (or 1 teaspoon dry)
Salt and pepper to taste
1 tablespoon Parmesan cheese
Fold the paper diagonally (like a diaper!) Crease it then open up again. Put potatoes, onions and garlic on paper, center it next to the crease.
Add Rosemary, salt and pepper. Sprinkle 1 T Parmesan on top. Drizzle oil over all and fold packet edges so that they are tightly rolled and the finished packet looks like a half-round.
Bake 45 minutes on a cookie sheet at 350F. Serve on bread and butter-size plates as a side dish.
Before serving, cut an "X" in the top of the packet and open up a bit- let each guest open packets completely.
Haricots with tarragon and butter
Cook 1 pint haricots (thin French green beans) in a small amount of lightly salted water with 1 teaspoon dried tarragon until tender.
Drain well. Return to hot pan, add butter as desired, stir until butter melts and beans are coated. Place in bowl and serve.
Chocolate Covered Strawberries
12 large, ripe strawberries
6 oz. premium dark chocolate, milk chocolate
or white chocolate
For best results, the strawberries and the room you are working in should be between 65F and 70F.
Melt the chocolate as slowly as possible in a small pan set over (not in) a pot of simmering water.
Holding the strawberries by the top third or by the green hull, dip them into the melted chocolate so as to cover about 2/3 of each berry.
Place on a piece of wax paper and let stand at room temperature until the chocolate is solid and shiny.
Serves 2
Angel's Kiss cocktail
Fill 3/4 of a liqueur glass with creme de cacao. Float a dollop of heavy cream on top.
Garnish with a cherry on a cocktail lance across the top of the glass.
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Valentine Menu: Day 5
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Oysters On the Half Shell with Herb Topping
Topping:
2 tablespoons chopped fresh parsley
4 to 5 large fresh basil leaves, minced
1 garlic clove, minced
1/4 cup dry plain bread crumbs
1 1/2 teaspoon capers, rinsed, dried, chopped
2 tablespoons olive oil
1 teaspoon lemon juice
Salt
Oysters:
1 to 1 1/2 cups rock salt
8 oysters
1 to 2 tablespoons unsalted butter, divided into 8 small pieces
Lemon wedges
In a small bowl, combine the topping ingredients into a moist mixture, adding more lemon juice if necessary. Season lightly with salt, mix well.
Taste and adjust seasonings.
Line a small pie pan with rock salt. Shuck the oysters and drain the juices. Place each oyster on a shell.
Top oysters lightly with a scant teaspoon of herb mixture, place them on the salt.
(The salt will hold the oysters in place so they will not slide in the pan.) Cover with plastic wrap and refrigerate until ready to use.
Preheat the broiler. Remove plastic wrap, dot each oyster with a bit of butter. Place under broiler about 3 to 4 inches from heat.
Cook until topping is golden brown, about 1 minute. Serve immediately with lemon wedges.
Can prepare up to last paragraph several hours ahead. Complete last paragraph of instructions just before serving.
Serves 2.
Baked Tilipia
2 nice size fillets Tilipia
Real Mayonnaise
Paprika
Lay fillets flat in baking dish. Spread a thin coating of mayonnaise over fish, sealing surface. Sprinkle with paprika.
Bake at 350F, 10-15 minutes, or until fish flakes easily when touched with fork.
Herbed Bulgar Pilaf
1/4 cup orzo
1 tablespoons olive oil
1/2 cup bulgar wheat, coarse
1 cup chicken or vegetable broth
1/4 cup chopped onion
1/2 teaspoon oregano
1 tablespoon finely chopped parsley
Sauté orzo in olive oil until golden. Add wheat and sauté 1 more minute. Slowly add broth.
Stir in onion and herbs, bring to boil.
Cover and simmer 20-25 minutes. Remove from heat and fluff with a fork.
Serves 2-3.
Simple Fennel Salad
1 medium Fennel
2-3 tablespoons chopped fresh parsley
2 green onions, chopped, greens also
1/4 cup olive oil
2-3 tablespoons fresh lemon juice
Salt and freshly ground pepper
Cut the anise bulb off, wash and shred it very well (like cabbage for Cole slaw), discarding the hard center. Place in a medium bowl, add parsley and onions.
Shred the feathery top of some of the anise . Place olive oil and lemon juice in a cup or small dish, mix thoroughly with a fork to blend. Pour over salad.
Season with enough salt (when you taste it, the salt provides a balance to the oil and lemon). Add some pepper and toss.
Cover and refrigerate 2-3 hours to develop the flavors.
Coeur A La Creme
1/2 pound cottage cheese
8 ounces cream cheese, softened
1/8 tsp. salt
1 cup heavy cream
1 pint fresh or frozen (thawed) strawberries or raspberries
Sieve cottage cheese or whirl in processor until smooth. Add cream cheese and salt, process until smooth.
Add cream and beat until mixture is very smooth.
Turn the mixture into 4 individual heart-shaped baskets or porcelain Coeur dishes lined with moistened cheesecloth (or use 1 large basket or Coeur dish).
Place each basket over a bowl or place dishes on platter. Refrigerate overnight to drain.
Before serving, turn out of container(s) and garnish with whole berries. Serves 4.
Note: Baskets and Coeur a la creme molds are available in gourmet cookware shops.
Champagne cocktail
3/4 ounce passion-fruit flavored liqueur
3/4 ounce vodka
3/4 ounce pineapple juice
1 dash Angostura bitters
Dry sparkling wine or champagne to top off
Garnish: 1 piece pineapple and 2 maraschino cherries
Shake all ingredients except champagne and garnishes, with ice in a shaker. Strain into champagne glass and top of with champagne.
Garnish with pineapple and cherries, perching the pineapple on the rim of the glass and fasten cherry to it with a toothpick.
Martha Washington's Chicken Breast
Ingredients:
2, 6 to 8-ounce boneless skinless chicken breasts
1 cup chicken broth
1 tablespoon vegetable oil
1 shallot finely minced
1/4-cup Verjus (SUBTLE SUBSTITUTION) half-lemon and half-orange juice. Verjus is available in gourmet groceries
1/4 cup sugar
1 tablespoons cornstarch dissolved in 2 tablespoons cold water
1 tablespoon butter
1/2 teaspoon or more to taste freshly ground black
Salt to taste
1/2 red bell pepper sliced, for garnish
3 to 4 cilantro sprigs for garnish
To prepare:
In a medium saucepan with a lid set over high heat place the chicken breasts and enough chicken broth to cover. Bring to a boil, then remove from heat, cover and set aside until the breasts are perfectly poached, for 12 minutes. Pour off the broth, reserve about 1/2 cup and discard the rest.
In a skillet over medium high heat add the oil and sauté the shallot until soft and translucent, 1 to 2 minutes. Add the verjus, sugar, reserved broth and whisk together. Slowly whisk the cornstarch mixture into the sauce to thicken. Simmer, stirring often, until the sauce is reduced to a pleasant, zingy sweet and sour sauce with nice onion base, about 4 to 5 minutes.
While the sauce simmers, rub the warm chicken breasts with a dot of butter on both sides, and then sprinkle with pepper. Taste the sauce and season to taste. Return chicken breasts to the sauce and reheat until ready to serve, about 4 minutes.
"Quinoa is a grain with a wonderful texture almost like caviar with without the fish taste. if you skip the washing step, it has a bitter flavor, so wash the soapy dust off before cooking. you will love the fact that there will be some pilaf left over for another meal, it's that good."
Rice Pilaf with Quinoa and Barberries
Ingredients:
1/2 cup basmati rice, washed 6 times
1 cup water for cooking
4 strands saffron
1/4 cup dried currants
1 tablespoon barberries or dried cranberries (barberries are found in Middle Eastern groceries)
1/2 cup quinoa, washed
2 tablespoons pine nuts, toasted
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced green bell pepper
2 to 3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
To prepare pilaf:
Wash the rice in cold water, changing the water until it is no longer cloudy and drain well. Either use a rice cooker by placing rice, water, saffron, currants, and barberries in the cooker. Leave the lid on until ready to serve the rice. Or place the washed rice, 1-cup water, saffron, currants, and barberries in a heavy saucepan with a lid. Bring to a boil, uncovered. Cover, turn off the heat and let rice steam for 10 minutes, uncover and fluff with a fork. Set aside.
Wash the quinoa in a chinois or fine mesh sieve, pushing your hand back and forth in it as the water pours through. Any remaining soapy dust will wash away, giving the quinoa it's best taste.
Place the rinsed quinoa in 2 parts water to 1 part grain with 1/4 teaspoon salt in a heavy saucepan over high heat and cook it only until it is soft and the little ball-shaped grains are swollen, about 10 minutes. DO NOT leave quinoa unattended, when the grains have popped and become flat or over cooked.
Empty the rice and quinoa into a large bowl. Using chopsticks or 2 forks, gently toss the pine nuts, diced peppers, and olive oil into the grains.(The heat will soften the peppers.) Season to taste with salt and freshly ground black pepper.
Brushetta with Tuscan Beans and Caviar
(Bruschetta i Fagioli Tuscan e Caviale)
Ingredients:
1/4 pound dried cannelloni (Tuscan white beans) or other small white beans such as baby Lima or Great Northern - picked over
1 bay leaf
1 clove garlic, peeled and crushed
1 1/2 tablespoons extra virgin olive oil
1 ounce good quality caviar, Beluga, osetra or American sturgeon
Freshly ground black pepper
1 hard boiled egg, chopped separately white from yolk
Salt to taste
1 tablespoon finely chopped red onion
About 1/2 cup small tender salad greens (mache leaves), washed and spun dry
6 slices Italian bread cut 1/2 inch thick, drizzled with olive oil and toasted
To prepare: at least one day ahead of time
Place beans in a medium-size bowl pout enough cold water over the bean to cover by 4 inches. Soak, in a cool place at least 8 hours or overnight.
Drain the beans and discard the soaking water. In a large heavy saucepan over high heat, place the beans with enough cold water to generously cover them along with the bay leaf and garlic. Bring to a boil and reduce the heat and simmer the beans until they are tender, about 30 minutes.
Drain the beans, remove the bay leaf and garlic. Transfer to a mixing bowl and toss with olive oil. Let stand tossing occasionally until they are lukewarm, about 30 minutes. Can be done ahead, covered and refrigerated. Bring to room temperature before proceeding.
To assemble and serve:
Gently fold the onion, chopped egg, and caviar into the beans. Season to taste with pepper. Drizzle a bit of extra virgin olive oil over the mache leaves.
Arrange 3 slices of toasted bread on a pretty plate, divide the bean mixture evenly among the slices and mound a few mache leaves in center of the plate and serve at once.
"The warmth and creaminess of this dish derives partly from the amount of labor required to transform the arborio rice into risotto. But all the stirring is worth it. It is an entree that will sooth and satisfy as it delights the palate."
Risotto with Wild Mushrooms
(Risotto al Funghi)
For the mushrooms:
2 tablespoons dry porcini mushrooms
1/4 cup story hot chicken stock
6 ounces fresh wild mushrooms, (porcini, shiitake, chanterelles)
1 tablespoons olive oil
1/4 teaspoons salt
For the rice:
1 1/2 tablespoons olive oil
1/2 cup minced onions
1 shallot minced
1 cup Arborio rice
1/2 cup dry white wine
About 3 cups good chicken broth, simmering
Salt to taste
About 2 tablespoons butter cut into pieces
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
To prepare the mushrooms: Can be done ahead of time
Rinse the dry porcini mushrooms to remove any dirt. Place mushrooms in a small bowl along with the hot chicken broth and let stand for 20 minutes.
Meanwhile trim and discard the woody areas of wild mushrooms, wash, and pat dry on paper towel. Cut the mushrooms into 1/2-inch lengthwise slices.
In a medium skillet over high heat, film the bottom with oil. When the oil smokes, toss the wild mushrooms with salt, shaking the pan constantly, to evaporate the moisture and intensify the flavor, about 5 minutes. Set aside.
To prepare the risotto: Invite your guest into the kitchen, share a glass of
wine while you take turns stirring the risotto....
In a heavy bottom, medium saucepan over high heat, film the bottom with olive oil. Add onions and sauté, stirring often until they are translucent, about 2 minutes. Add the shallots and sauté for about 1 minute. Reduce the heat to moderately high, stir the rice into the onion mixture and toast it by stirring rather slowly and constantly until the grains turn golden, feel loose and dry; "They will click softly in the pan." At once, add the wine, raise the heat to high and broil it down. When the rice is almost dry, ladle in enough hot broth to barely cover the rice. Regulate the heat so the broth just simmers. Constantly and slowly keep stirring from now on.
Continue adding chicken broth as the rice absorbs it and after the rice has been cooking for about 8 minutes stir in the sautéed wild mushrooms. Ladle about 1/4 cup of broth into the sauté pan to deglaze it and pour the liquid into the risotto. Keep stirring the risotto. Remove the soaked porcini and squeeze their juices back into the bowl. Chop the soaked mushrooms and stir them into the risotto. Strain out any sand and sediment at the bottom of the bow, then pour the soaking juices into the risotto.
When the grains have doubled in size and are suspended in a creamy liquid and rice is just tender - al dente, remove the risotto from the heat. Stir in the butter and half of the cheese with a wooden spoon; season with pepper to taste. Immediately transfer the risotto to warmed soup plates, sprinkle with Parmesan cheese and serve at once. Pass remaining cheese at the table.
Filet Mignon with Avocado and Sea Salt
Ingredients:
1 perfectly ripe Haas avocado
2 each first quality filet mignons, 6 to 8 ounces each
1 teaspoon very good coarse sea salt (Fleur de Sel)
2 tablespoons very high quality extra virgin olive oil
A few cilantro sprigs for garnish
To prepare:
1.Split the avocado in half, remove the seed. Using a sharp paring knife, make very fine, shallow lengthwise slits through the avocado skin. Peel away the skin and cut the meat of the avocado into 1/4 inch think lengthwise slices. Reserve, drizzle a splash of lime juice over the fruit.
Season the filet mignons with salt and freshly ground black pepper. Lightly flatten each filet with your hand.
In a sauté pan over very high heat, coat the pan with a film of oil. When the oil begins to smoke, place the filet in the pan and sear both sides until nicely brown but very rare, about 2 minutes on each side. Transfer the filets to an ovenproof pan fitted with a roasting rack. Can be done ahead of time up to this point.
Preheat the oven to 350 degree F. When ready to serve, cook the filets in the oven for 15 to 20 minutes for medium rare or according to personal preference.
To serve, place a filet mignon in the center of each warm dinner plate. Gently lay a few slices of avocado over each filet. Sprinkle with sea salt and drizzle olive oil over the whole affair. Garnish with cilantro sprigs.
Serve Cilantro and Serrano Chile Rice on the side.
'The unique piquant flavors of cilantro and serrano chile pepper, the staples of "Cowboy Cuisine" dress up the aromatic rice with a little spicy surprise, the perfect accompaniment for filet and avocado."
Cilantro and Serrano Chile Rice
Ingredients:
1 3/4 cups chicken broth
1 teaspoon salt
1 cup white aromatic rice (Texmati brand)
1 tablespoons unsalted butter, softened
1/2 medium white onion, finely minced
1 to 2 serrano chile, stemmed, seeded, and finely minced
1/4 cup cilantro leaves, finely chopped
To Prepare:
In a 1-quart saucepan over high heat, combine the chicken stock, salt, and rice. Bring to a boil, stir well, and cover the pan. REDUCE the heat to very low and simmer until all the water is absorbed, about 15 to 18 minutes.
Meanwhile, in a small bowl using a wooden spoon, mix the butter, minced onion, serrano chile and cilantro until combined. Using a fork or two chopsticks, stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well distributed. Cover the pan and let stand for 5 minutes. Serve at once with the steak and avocado.
Pan Grilled Salmon with Yellow Pepper Saffron Sauce
2 salmon fillets, 6 ounces each with skin on
1 tablespoon olive oil
Sea salt and ancho chile pepper powder, to taste
1/4 yellow bell pepper, finely chopped
1/4 red bell pepper, finely chopped
For the sauce:
1 large yellow bell pepper, roasted
3 tablespoons rice wine vinegar
3 large cloves garlic, coarsely shopped
Pinch of saffron threads, pan toasted
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
Scant 2/3-cup extra virgin olive oil
Coarse salt and freshly ground black pepper to taste
To prepare:
Make the sauce, up to 6 hours ahead. Coarsely chop the roasted pepper.
In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute. Immediately remove from the heat.
In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard. Blend for 30 seconds. Through the feeding tube, slowly add the oil until the sauce emulsifies. Transfer to a bowl; season to taste with salt and pepper. Cover with plastic wrap and
set-aside until serving time.
To pan-grill the salmon:
Place a grill pan over high heat and heat it until smoking. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper. Grill; skin side down until golden brown, about 3 minutes. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes.
Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate. Garnish with finely chopped red and yellow peppers.
Serve at once.
"Roasting root vegetables deepens their flavor to a rich, mellow, and sweet
taste. A secret that turns this couscous into a special dish that you could
serve it as the main course to the vegetarian if she is the object of your
affection."
Israeli Couscous with Roasted Root Vegetables
1 carrot, peeled and cut into 1/2 inch cubes
1 parsnip, peeled and cut into 1/2 inch cubes
1 medium beet, peeled and cut into 1/2 inch cubes
About 1/4 cup olive oil
Salt and freshly ground black pepper
1/2 small red onion, finely chopped
1 large clove of garlic finely chopped
6 ounces Israeli couscous
2 tablespoons red wine vinegar
1 1/2 teaspoons chipotle pepper puree
1 1/2 tablespoons finely chopped fresh rosemary
2 sage leaves cut into chiffonade
1 1/2 teaspoons finely chopped fresh thyme
1 1/2 tablespoons finely chopped fresh cilantro
To prepare:
Preheat the oven to 425 degrees. Line a jellyroll pan with aluminum foil; lightly film the bottom with oil. Scatter the carrots, parsnips and beets in the pan, drizzle with enough oil to lightly coat, toss and season with salt and pepper. Roast until the vegetables are just cooked through, about 25 minutes. Set aside.
In a medium saucepan over medium-high heat, warm 1 tablespoon of oil. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute. Stir in the couscous, adding as much oil as necessary to coat it with oil. Add enough cold water to the pan to just cover the couscous. Bring to a boil, cover, reduce the heat and cook until all the water is absorbed, follow directions on side of the package for time.
When the water is absorbed, add the roasted vegetables along with their collective juices. Using a fork, toss well to combine couscous with the vegetables. Add the vinegar, 1 tablespoon of oil, the fresh herbs, and toss well. Taste and correct the seasonings. Serve hot or at room
temperature.
Tournedos of Beef with Shallot and Morel Madeira Sauce
Ingredients:
2 (6 to 8 ounce) Tournedos of beef, sliced 1 to 1 1/4 inch thick, well-trimmed
1/2 teaspoon dried tarragon
1/4 to 1/2 teaspoons fresh coarsely ground black pepper
2 teaspoons Madeira
Pinch of coarse sea salt
For the sauce:
1/4 cup Madeira
2 medium shallots, minced
8 fresh morels, washed and patted dry
1/4 teaspoon chopped fresh tarragon
1 teaspoons unsalted butter, soft
To marinate the Tournedos: Can be done ahead, up to 6 hours.
Rub tarragon and pepper into the meat, place on a plate and drizzle with 2 teaspoons of Madeira. Cover and let stand at room temperature for up to 1 hour or refrigerate for up to 6 hours. Remove 1 hour before cooking.
Place chopped shallots, morels, fresh tarragon, and the butter in small ramekins set on a tray next to the stove one-hour before dinner.To pan sear and make sauce:
In a non-reactive sauté pan over high heat, heat the pan until nearly smoking. Sprinkle salt on the hot pan. Sear the meat until brown on both sides, about 3 to 4 minutes per side for rare. Sear longer according to personal preference. Transfer the Tournedos to a warm plate and set near by the stove.
Add Madeira to the pan, using a long wooden match and holding your head away from the pan, ignite the Madeira. Turn off the gas, and then tilt the pan back and forth until the flames subside. Add the shallots to the pan and cook until they begin to soften, about 3 minutes. Add the morels and sauté until cooked, about 3 to 4 minutes longer. Season with fresh tarragon. Remove the pan from the heat. Swirl soft butter into the sauce to "finish."
Place a Tournedos on one side of a warm dinner plate, spoon the sauce over the meat and serve with vegetables.
Baby Garden Vegetables
Vibrant tiny green beans, yellow and pale green patty pan squash, and bright orange baby carrots create a rainbow of color and spirited flavor to the menu.
One small handful of tiny baby green beans, stem ends removed
14 baby patty pan squash
10 baby carrots
1/4 cup chopped fresh flat leaf parsley
To prepare: Can be done early in the day
Bring a large pot of salted water to a boil over high heat. Drop one variety of vegetable at a time into the boiling water. Be careful not to over cook them. Using a metal strainer, scoop the barely cooked vegetables out of the boiling water and plunge them directly into a large bowl of cold water to stop the cooking process. Drain well in a colander and repeat this process for each vegetable.
Place the drained vegetables in a glass bowl, cover with plastic wrap and set-aside until serving time for up to 2 hours. Refrigerate if preparing early in the day.
To serve:
Reheat the vegetables in the covered dish in the microwave until they are
steaming, about 2 to 3 minutes. Dust with parsley and arrange on the plate next to tournedos and potato napoleon.
Thin slices of mushrooms alternated with yukon gold potatoes won't weigh you down. This light stack is the perfect complement to steak.potato and mushroom napoleon.
1 Yukon gold potato
1 large portobello mushroom
1 cup oil for roasting the mushroom
2 thyme sprigs
2 cloves garlic, minced
1/4 cup unsalted butter, melted
Salt and freshly ground black pepper to taste
Parchment paper
To prepare the mushrooms and potato: Should be done ahead of time.....
Preheat the oven to 325 degrees F. In a small stainless steel or enameled baking dish that will hold the mushroom in one layer yet be just slightly larger than the mushroom, place the mushroom cap side up. Cover with oil, garlic, and thyme. Tightly cover the pan with aluminum foil and bake for 40 minutes. REDUCE the oven temperature to 250 degrees F.
Remove the mushroom, pour off the oil and reserve for another use. Cut the mushroom into 1/8-inch thick slices and transfer to a plate, cover, and set aside.
Lightly butter a sheet tray (jellyroll pan) with melted butter, have another tray to fit on top.
Peel the potato and rinse in cold water. Pat it dry and cut into 1/8 inch thick slices either by hand or on a mandolin. Place the potato slices individually on the buttered baking sheet. Brush each one with a little more melted butter, sprinkle with salt and pepper. Now, place a piece of parchment paper on top of the potatoes and weight down with another sheet tray. Place the tray of potatoes on the center rack of the oven and bake at 250 degrees F. for 20 minutes, or until cooked but not brown. Can be done ahead, early in the day.
To assemble, bake and serve: Raise the oven temperature to 400 degrees F.On a the same baking sheet tray; begin with a potato slice, then add 2 slices of mushroom, repeat and top with a potato slice. Brush with melted butter and return the potato Napoleons to the oven and bake until heated through.... About 10 minutes.
Mesculun and Fresh Raspberry Salad
"Assorted greens tossed with a refreshing vinaigrette and adorned with raspberries makes a heavenly salad that tickles the taste buds and cleanses the palate."
For the salad:
4 ounces mesclun or two large handfuls
1/4 cup fresh raspberries, washed
1 1/2 tablespoons toasted pine nuts (see page....)
For the vinaigrette:
1 teaspoon Dijon mustard
1 1/2 teaspoon champagne vinegar
3 to 5 tablespoons extra virgin olive oil
Freshly ground black pepper
Optional: 1/4 bunch organic violets or Johnny jump-ups, washed
To prepare:
In a small mixing bowl, whisk together the mustard, vinegar, and olive oil until well mixed. Season with black pepper. Can be made ahead and set aside.
Gently toss the green with the dressing, transfer to salad plates, sprinkle with raspberries, pine nuts and optional violets and serve at once.
Panna Cotta with Bittersweet Almond Cream
"An unmatchable, cool, smooth and creamy white on white dessert that is absolutely elegant. Using sheep's milk yogurt for the depth and length of flavor, the panna cotta at March is remarkable. However, plain non-fat yogurt is a good substitute. Make the whole recipe, for sampling during the middle of the night."
For the Panna Cotta:
1 package of Knox unflavored gelatin
1/4 cup of milk
1 1/4 cup heavy cream
1/2 cup sugar
Pinch of salt
1-cup sheep's milk yogurt*
For almond cream:
1/3 cup blanched and sliced almonds
3/4 cup heavy cream
4 tablespoons sugar
Pinch of salt
Almond essence* to taste
2 sprigs of fresh mint
To prepare the panna cotta: Must be done at least one day ahead.
In a small glass measuring cup, whisk the gelatin into the milk and set aside to soften, about 5 minutes. Meanwhile, fill a saucepan with 2 to 3 inches of water and bring to a simmer. Set the pan off the heat. When the gelatin is soft, place the cup in the hot water bath and let it sit until the mixture becomes liquid stir until completely dissolved, about 5 minutes longer.
Meanwhile, in a small saucepan over moderately high heat, whisk together the cream, sugar, salt, and yogurt. Gently heat the mixture until the sugar is completely dissolved. Remove from the heat and let cool slightly. Whisk the dissolved gelatin into the mixture. Pass the custard through a chinois or fine mesh sieve to insure absolute smoothness.
Have on hand 6, 1/2 cup custard cups or ramekins, set on a tray. Pour the custard into the cups or ramekins, cover with plastic wrap, and refrigerate at least 24 hours or up to 3 days.
To prepare the almond cream:
In a blender or food processor fitted with a stainless steel blade, blend the almonds to a powder.
In a medium saucepan over moderate heat, bring the cream, sugar, and salt to a simmer. Remove the pan from heat and stir in the powdered almonds. Let cool to room temperature, about 2 hours. Pass the cream through a chinois or fine mesh sieve set over a bowl. Whisk in the almond essence to taste. Can
be make ahead, store in glass jar and refrigerate.
To serve:
Run a thin knife around the edge of the panna cotta and unmold onto rimmed pretty dessert plates. Pour a generous amount of the almond cream over the panna cotta allowing it to pool around the mold, garnish with a sprig of mint.