13 Jun Carne Codia En Limon

From Diana Kennedy’s The Cuisines of Mexico

Serves 4

Ingredients:

  • A glass or china bowl
  • 1/2 cup lime juice
  • 1/2 pound ground sirloin, absolutely free of fat
  • 1 small tomato, finely chopped
  • 2 tablespoons finely chopped onion
  • 3-4 chiles (serranos) with seeds, finely chopped
  • 1/4 teaspoon salt, or to taste

Directions:

  1. Mix the lime juice well into the ground meat in glass or china bowl and set aside to “cook” in the refrigerator for at least 4 hours.
  2. Mix in the rest of the ingredients and set aside to season for at least 2 more hours.
  3. Serve with crisp tortillas, either toasted or fried.
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13 Jun Beet Tartare

From Jean-Georges Vongerichten’s Jean-Georges Cooking at Home

Serves 4

Ingredients:

  • 6 medium beets (about 1 1/4 pounds)
  • 1 shallot, roughly chopped
  • 1 teaspoon Worchestershire sauce
  • Few drops Tabasco or other hot sauce
  • 1 teaspoon sherry vinegar
  • 6 cornichons, roughly chopped
  • 1/3 cup capers, drained
  • 1 tablespoon mayonnaise
  • 2 tablespoons chopped parsley, plus more for garnish
  • Salt and freshly ground black pepper (optional)

Directions:

  1. Wash the beets, wrap them individually in foil, and place them in a roasting pan or on a baking sheet at 350 degrees for about 90 minutes or until nice and tender. Cool the beets, peel them, and then cut into eighths.
  2. Place the beets in a food processor with the shallot, Worchestershire sauce, Tabasco, vinegar, cornichons, and capers, Pulse until the mixture is minced but not pureed. Scrape down sides between pulses.
  3. Spoon the mixture into a bowl and stir in the mayonnaise and parsley. Taste and adjust seasonings if needed. You may need to add salt.
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13 Jun Beef Tenderloin

Ingredients:

  • 1 beef tenderloin
  • Olive oil
  • Lemon pepper marinade (e.g. Lawry’s)

Directions:

  1. Preheat oven to 175 degrees
  2. Using your hands, rub the beef tenderloin all over including the ends with olive oil. Sprinkle all over with lemon pepper marinade until the tenderloin is well coated.
  3. Place beef tenderloin in a shallow baking pan, uncovered, and place a meat thermometer in the fattest part. Cook for about 6 hours until thermometer shows medium rare. The cooking time can vary according to the size of the tenderloin.
  4. At the end of 6 hours, if you are ready to eat, remove, slice, and serve. If you are not quite ready, let tenderloin sit at room temperature (loosely covered with foil). If the meat is too rare, you can turn the temperature up to 350 degrees and cook longer. Be careful: it will cook really fast.
  5. The au jus from this meat is delicious and can be served on the side or spooned over the individual slices when serving. Enjoy!
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13 Jun Baked Eggs

From the Women of Saint Michael’s Pass The Plate Cookbook

Serves 6

Ingredients:

  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • Tabasco sauce
  • Salt
  • 1/2 teaspoon (or more) soy sauce
  • 6 eggs (or more)
  • 1/3 cup grated parmesan cheese (reggiano preferred)
  • 1/4 cup buttered bread crumbs

Directions:

  1. Melt butter, add cream, and bring just to a boil. Season with Tabasco, salt, and soy sauce.
  2. Break eggs (one or two per ramekin) into six buttered ramekins. Cover with sauce and sprinkle generously with combined parmesan cheese and bread crumbs.
  3. Bake at 350 degrees until whites are set and the gratin is browned (about 10-15 minutes).
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13 Jun Awesome Chicken

From the Women of Saint Michael’s Pass The Plate Cookbook

Ingredients:

  • 1/2 cup lemon juice
  • 1/2 cup dry white wine
  • 1/2 cup olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf, broken into thirds
  • 6 chicken quarters

Basting Mixture

  • 1/4 cup dijon mustard
  • 1/4 cup honey

Directions:

  1. Combine lemon juice, wine, oil, rosemary, parsley, lemon rind, salt, pepper, and bay leaf and mix well
  2. Place 6 chicken quarters in plastic bag with mixture. Marinate for 6 hours or overnight.
  3. Grill chicken over medium indirect heat and baste with reserved marinade
  4. Mix dijon and honey together. Baste chicken with honey/dijon mixture during the last few minutes of indirect grilling.
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07 Jun Mushrooms and Swiss Chard

From the French Women Don’t Get Fat Cookbook by Mireille Guiliano

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, peeled and minced
  • 1 pound Swiss chard, center ribs discarded and leaves coarsely chopped
  • 3/4 pound mixed mushrooms (use a variety such as shiitake, oyster, button, and portobello), wiped clean and chopped
  • Salt and freshly ground pepper

 
Directions:

  1. Heat the olive oil and butter in a large skillet over medium-high heat. Add the shallot and sauté until fragrant and softened, 1 minute.
  2. Add the Swiss chard and cook, stirring, until tender, about 5-7 minutes. Add the mushrooms and sauté for 3 minutes. Season to taste and serve immediately

 
Note: In addition to being a delicious side dish, this makes a fabulous sandwich. Place a layer of mushrooms and Swiss chard on a slice of baguette or other good crusty bread. Top with a few slices of fresh mozzarella and place under the broiler until melted. Sprinkle with salt and serve immediately.

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09 Dec Cream of Mushroom Soup

From Sheila Lukins, USA Cookbook. Serves 6.

Ingredients:

  • 2 pounds white mushrooms, stems trimmed off (shiitake mushrooms are great)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion, coarsely chopped
  • 1 1/2 tablespoons minced garlic
  • 1/2 teaspoon dried thyme
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 4 1/2 cups defatted chicken broth, preferably homemade
  • 1/2 cup heavy (or whipping) cream
  • 2 tablespoons snipped fresh chives, for garnish

Directions:

  1. Wipe the mushrooms caps clean with a damp paper towel. Slice mushrooms and set them aside.
  2. Heat oil and butter in a large, heavy pot over low heat. Add onion and cook until wilted, stirring occasionally (10-12 minutes). Add garlic and cook 2 more minutes.
  3. Add mushrooms and cook, uncovered, stirring frequently for 15 minutes. Season with thyme, nutmeg, salt, and pepper.
  4. Add chicken broth and bring to a boil. Reduce heat to medium, cover, and simmer for 30 minutes. Remove pot from heat and let cool to room temperature.
  5. Puree the soup, in batches, in a food processor or blender until smooth, then add the cream gradually. Mix well. Return the soup to the pot and adjust the seasonings to taste.
  6. Before serving, heat the soup over very low heat (do not boil). Garnish with chives and serve piping hot.
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09 Nov Fall Butternut Squash Soup

From Chef Jed Demler

Soup Ingredients:

  • 1 large (about 3 lb.) butternut squash
  • 1 large bulb shallot (1/4 cup to 1/2 cup diced)
  • 6 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/4 teaspoon Allspice
  • 2 tablespoons pure maple syrup
  • 2-3 tablespoons butter
  • 4 cups chicken stock

Garnish Ingredients:

  • Toasted pumpkin seeds
  • 1/2 cup whipped cream
  • Chili oil (optional)

Directions:

  1. Preheat oven to 450 degrees. Slice squash lengthwise and scoop out seeds. Drizzle with olive oil, salt, and pepper. Roast squash flesh side down for 40 minutes or until tender. Let cool slightly and scoop out flesh and discard tough peel. Set squash aside.
  2. In a heavy bottom pot, on medium high heat, sauté shallots until translucent. Add garlic and stir; allow to get fragrant but not brown. Add squash, all spice, salt, pepper, maple syrup, and chicken stock. Stir to combine and simmer, letting the flavors meld.
  3. Using an immersion or standard blender, blend all ingredients until smooth consistency. If soup is too thick, add chicken stock or water to desired consistency. Finally, blend in 2-3 tablespoons of whole butter for richness.
  4. Garnish with a dollop of whipped cream, a few pumpkin seeds, and a drizzle of chili oil.
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15 Sep Tarragon Shrimp Scampi

From Martha Stewart, Serves 4

Ingredients:

  • 1/2 cup olive oil
  • 4 cloves garlic, peeled and finely minced
  • 2 small onions, peeled and coarsely grated
  • 1 teaspoon course salt
  • Freshly ground black pepper
  • 1 small bunch fresh tarragon, finely chopped
  • 1 1/2 pounds large shrimp, peeled and deveined
  • Juice of 1 lemon

Directions:

  1. Heat olive oil in a large skillet and sauce garlic and onions with salt and pepper over medium-low heat for 3 minutes. Add tarragon and cook for 1 minute. Do not let the mixture brown. Remove from heat and let cool.
  2. Combine shrimp with onion mixture and lemon juice in a large bowl, stirring well. Cover and let stand 30 minutes.
  3. Preheat broiler to high. Arrange shrimp in a large oven-proof skillet. Pour any remaining marinade over shrimp. Broil 5 minutes or until shrimp are pink and topping is browned. Serve immediately.
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15 Sep Spicy Pumpkin Soup

Ingredients:

  • 4 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 1/8-1/4 teaspoon crushed red pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper (optional)
  • 3 (15 oz.) cans pumpkin or 6 cups chopped roasted pumpkin*
  • 5 cups chicken broth (or vegetable broth for vegetarian option)
  • 2 cups milk
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream

* To make pumpkin puree, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, and lie face down on a tin foil-lined baking pan. Bake at 350 degrees until soft, about 45 minutes to an hour. Cool, scoop out flesh. Freeze whatever you don’t use for future use.

Directions: 

  1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
  2. Add pumpkin and 5 cups chicken broth; blend well. Bring to a boil and reduce heat, then simmer for 10-15 minutes. Transfer soup in batches to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
  3. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
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