Saturday, December 31, 2005
Rosemary Beef Fillet
Beef tenderloin can be very expensive and is worth the cost for a memorable dinner party with close friends. For every other night of the week though, you might want to substitute another cut of meat. I made it with a boneless New York cut, trimmed and tied for me by my butcher. It turned out fantastic! Serve the roast with Potato and Blue Cheese Gratin and crisp green beans. The recipe comes from the December 2005 issue of Gourmet and serves 8.
Ingredients:
1 3-1/2-lb. trimmed and tied center-cut beef tenderloin roast at room temperature
4 t. kosher salt
1 t. black pepper
2 garlic cloves, finely chopped
6 4-inch fresh rosemary sprigs
3 T. extra-virgin olive oil
Step-by-step:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
3. Heat oil in a flameproof heavy roasting pan or skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
4. Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.
Labels: main courses
Potato and Blue Cheese Gratin
This is a very simple dish to prepare, but full of rich creaminess. You cook it in an ovenproof skillet, but could also do it in a pie dish or casserole pan for a more attractive presentation. It's a great accompaniment for pork or beef tenderloin. The recipe comes from the December 2005 issue of Gourmet and serves 4 to 6 as a side dish.
Ingredients:
1-1/2 lb. medium yellow-fleshed potatoes
1 c. heavy cream
1 garlic clove, finely chopped
1/2 t. salt
1/4 t. black pepper
1/3 c. crumbled blue cheese (about 1 oz.)
Step-by-step:
1. Put oven rack in upper third of oven and preheat oven to 425°F.
2. Peel potatoes and slice 1/8 inch thick. Toss with cream, garlic, salt, and pepper and pour into a 10-inch ovenproof skillet. Cover with foil and roast until potatoes are tender, about 25 minutes.
3. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.
Labels: side dishes
Friday, December 30, 2005
Caramelized Onion Tartlets
Although the onions take a bit of time to caramelize for these tarts, they do not need to be constantly monitored, so this is a great, non-labor-intensive recipe for cocktail parties, when you might be making several other hors d'oeuvres. The sweet and buttery onions pair lushly with the creme fraiche, creating the perfect complement to a dry martini. The recipe comes from the October 2004 issue of Gourmet and makes 12 tartlets.
Ingredients:
2 c. very thinnly sliced sweet onion
1-1/2 T. unsalted butter
2 T. water
3/8 t. salt
1/8 t. black pepper
1 9-inch refrigerated pie crust
3 T. creme fraiche, at room temperature
1-1/2 t. finely chopped fresh chives
Step-by-step:
1. Put oven rack in middle position and preheat to 375 degrees F.
2. Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes.
3. While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with a 2-1/4-inch round cookie cutter and lightly press each into a cup of a mini-muffin tin. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.
4. Stir together creme fraiche and chives and divide among shells, then top with caramelized onions.
Labels: appetizers
Blue Cheese Canapes with Pecans and Grapes
These canapes were a huge hit at a party I had last year. They look so adorable--the tiny toasts, half grapes, and bright green leaves. And they taste great--tangy blue cheese paired with the sweetness of the grape. The crunch of the toast and pecan round out the bite. The recipe comes from the October 2003 issue of Gourmet and makes 30 canapes.
Ingredients:
1/4 c. pecan halves
1 t. unsalted butter
1/8 t. salt
3 oz. firm blue cheese, crumbled (3/4 c.)
30 Melba toasts
30 small fresh flat-leaf parsley leaves
15 small red seedless grapes, halved lengthwise
Step-by-step:
1. Put oven rack in middle position and preheat oven to 350°F. Toast pecans in a shallow baking pan until fragrant and a shade darker, about 10 minutes. Toss hot pecans in pan with butter and salt, then cool.
2. Coarsely chop nuts, then toss together with cheese in a bowl, without mashing.
3. Top each cracker with a mounded teaspoon of cheese mixture, pressing together slightly, then top with a parsley leaf and a grape half, gently pressing them into cheese.
Labels: appetizers
Glögg
Glögg is a traditional Swedish mulled wine. This recipe from Cook's Illustrated packs a punch with vodka instead of brandy, and is flavored with toasty spices, fruits, and nuts. It serves 8.
Ingredients:
3 3-inch cinnamon sticks
10 cloves
10 black peppercorns
2 green cardamom pods, crushed
2 bottles full-bodied red wine
4 2-by-1/2-inch strips orange zest
1/2 c. sugar
1/3 c. raisins
1/3 c. whole blanched almonds
2-4 T. vodka (to taste)
Step-by-step:
1. Toast spices in a large, heavy-bottomed pan over medium heat until fragrant, about 2 minutes. Add wine, zest, and sugar. Cover partially and simmer, stirring occasionally. Reduce heat to low once sugar has dissolved, and simmer one hour. Do not boil.
2. Strain wine. Return to saucepan, discarding spices. Add raisins and almonds and let wine stand, 10 minutes, until raisins are plump. Stir in 2 T. vodka. Taste and add up to 2 T. more sugar and 2 T. more vodka, if desired. Serve immediately.
Labels: beverages
Mulled Red Wine
Sure, you can buy little sachets of mulling spices in gourmet stores and good supermarkets, but this from-scratch recipe has layers of flavors you won't find in a mass-produced packet. Serve it at your holiday parties, but be sure to make a double batch, lest your guests' mugs go empty. The recipe comes from the November/December 2002 issue of Cook's Illustrated and serves 8.
Ingredients:
3 3-inch cinnamon sticks
10 cloves
10 black peppercorns
1 t. allspice berries
2 bottles full-bodied red wine
4 2-by-1/2-inch strips orange zest
1/2 c. sugar
2-4 T. brandy (to taste)
Step-by-step:
1. Toast spices in a large, heavy-bottomed pan over medium heat until fragrant, about 2 minutes. Add wine, zest, and sugar. Cover partially and simmer, stirring occasionally. Reduce heat to low once sugar has dissolved, and simmer one hour. Do not boil.
2. Strain wine. Return to saucepan, discarding spices. Stir in 2 T. brandy. Taste and add up to 2 T. more sugar and 2 T. more brandy, if desired. Serve immediately.
Labels: beverages
Maple-Vinegar Crispy Chicken
I love this recipe. It comes from Chef Gabriel Claycamp at Culinary Communion. The sauce just bursts with flavor and the buttery-crisp almonds provide a pleasing crunch. The recipe serves 4.
Ingredients:
1 whole chicken, cut up
7 T. butter
1/2 c. shallots, minced
1/2 t. freshly ground nutmeg
1/2 t. freshly ground pepper
2/3 c. cider vinegar
2/3 c. maple syrup
3/4 c. slivered almonds
1/2 c. dried cranberries
1/2 c. leeks, sliced
1/4 c. bread crumbs
Step-by-step:
1. Pat chicken pieces dry and season with kosher salt and freshly ground pepper. Heat oil in a large skillet over medium-high. Place chicken in sizzling oil, skin side down. Cook on both sides until done. Set chicken on paper towels to drain.
2. Make sauce: Pour fat from skillet. Add 4 T. butter and melt over medium-high. Saute shallots in butter until translucent. Stir in nutmeg and pepper. Add vinegar and bring to a boil. Add maple syrup and reduce sauce by half. Reserve.
3. Make topping: Saute almonds in remaining 3 T. butter, until golden. Add cranberries and leeks. Cook a few minutes, stirring, and then add bread crumbs. Season with salt and pepper, to taste.
4. To serve, arrange chicken on a platter. Pour sauce over top and sprinkle on almond topping. Serve immediately.
Note: If you don't wish to cut up a whole chicken, you can use pre-cut chicken pieces--just make sure they have both bones and skin, or the chicken will turn out dry.
Labels: main courses
Quinoa with Mango and Curried Yogurt
Quinoa is an ancient grain that has recently gained popularity with American chefs. It contains more protein than any other grain and is packed with nutrients. It cooks up light and fluffy, similar to couscous. This recipe is an interesting play on flavors with lime, curry, ginger, jalapeño, and mango all in the mix. It's terrific with grilled meats! The recipe comes from the May 2003 issue of Gourmet and serves 6 as a side dish.
Ingredients:
1/3 c. plain yogurt
1 T. fresh lime juice
2 t. curry powder
1 t. finely grated peeled fresh ginger
3/4 t. salt
1/4 t. black pepper
2 T. vegetable oil
1-1/3 c. quinoa
1 lb. firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 c.)
1 red bell pepper, cut into 1/4-inch dice
1 fresh jalapeño chile, seeded and minced
1/3 c. chopped fresh mint
1/2 c. salted roasted peanuts, chopped
Step-by-step:
1. Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
2. Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
3. Cook quinoa in a large pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
4. Set sieve with quinoa over a saucepan containing 1-1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes.
5. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
Labels: side dishes
Pork Tenderloin with Balsamic-Cranberry Sauce
This pork roast makes for a simple, but elegant family meal. The ruby color of the sauce also makes it lovely for the holidays. I like to serve it with Parmesan-Pear Risotto. The bright balsamic-cranberry sauce goes so well with the flavors in the risotto. The recipe is adapted from Bon Appetit, November 1998. Serves 4-6.
Ingredients:
4-1/2 T. butter
2 1-lb. pork tenderloin
1-1/2 c. chopped onion
3 T. chopped fresh rosemary
1-1/2 c. canned low-salt chicken broth
1 c. canned whole berry cranberry sauce
3 T. balsamic vinegar
Step-by-step:
1. Preheat oven to 450°F. Melt 1-1/2 T. butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with kosher salt and fresh-ground pepper. Sear pork on all sides, about 2 minutes.
2. Place skillet with pork in oven, making sure tenderloins are not touching. Roast pork until thermometer inserted into center registers 155°F, about 20 minutes.
3. Meanwhile, melt remaining butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce, and vinegar and whisk until cranberry sauce melts, about 2 minutes.
4. Transfer pork to work surface and let rest. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper.
5. Slice pork and serve with sauce.
Labels: main courses
Velvet Chicken
This chicken is fantastically succulent and flavorful--and so easy too! The technique is Chinese--poaching a whole chicken in a salty-sweet broth. Serve it with steamed rice so everyone can spoon a little of the cooking broth over top. The recipe comes from the May 2004 of Gourmet and serves 6.
Ingredients:
1 whole chicken (3 to 3-1/2 lb.)
2 14-oz. cans low-sodium chicken broth (3-1/2 c.)
1 c. soy sauce
1 c. dark soy sauce (or substitute regular soy sauce)
1 c. Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1/4 c. packed brown sugar
1 bunch scallions, cut into 3-inch pieces
6 1/4-inch-thick round slices fresh ginger
4 3-by-1-inch strips fresh orange zest
1 T. fine sea salt
2 whole cloves
2 whole star anise
1 2-1/2-inch dried red chile
1/2 t. Sichuan or black peppercorns
Cilantro leaves for garnish
Step-by-step:
1. Rinse chicken inside and out and pat dry.
2. Combine remaining ingredients in a 4- to 6-quart heavy pot and bring to a boil. Add chicken, breast side down, and reduce heat to a simmer. (Chicken may not be completely covered with liquid.) Cook, covered, 15 minutes.
3. Turn off heat and let chicken stand, covered, 30 minutes. Turn chicken over, then cover and let stand 15 minutes more. (Chicken will be cooked through.)
4. Transfer chicken to a cutting board, reserving cooking liquid. Cut off drumsticks and thighs, then cut off wings, transferring pieces to a serving platter. (Chicken will release juices.) Separate breast (with rib cage) from back, discarding back. Using a cleaver or other sharp large heavy knife, cut breast against grain through bone into 1-inch-thick slices.
5. Spoon some poaching liquid over chicken and serve chicken warm, chilled, or at room temperature. Pour remaining poaching liquid through a sieve set into a bowl and serve as a sauce if desired.
Note: Poaching liquid may be used more than once. Chill up to one week or freeze up to three months. Bring to a boil before using again.
Labels: main courses
Thursday, December 29, 2005
Chicken Schnitzel with Capers and Parsley
This dish makes for a simple weeknight meal. If you like a little extra crunch to your schnitzel, you might mix some panko in with your bread crumbs. Serve the schnitzel with egg noodles and peas or green beans. The recipe comes from the November 2004 issue of Gourmet. Serves 4.
Ingredients:
4 (1/4-inch-thick) chicken cutlets (1-1/4 to 1-1/2 lb. total)
1/2 c. all-purpose flour
1 t. salt
1/4 t. black pepper
2 eggs
1 c. fine dry bread crumbs
4 to 6 T. vegetable oil
2-1/2 T. unsalted butter
2 T. capers, rinsed, drained, and patted dry
2 T. chopped flat-leaf parsley
Step-by-step:
1. Preheat oven to 200° F. Put an ovenproof platter in oven to warm.
2. Gently pound each cutlet between two sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin.
3. Stir together flour, salt, and pepper in a shallow bowl or a pie plate. Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl.
4. Pat chicken dry and dredge in seasoned flour, shaking off excess. Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely. Transfer to a wax-paper-lined tray and chill 10 minutes.
5. Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then fry cutlets in 2 or 3 batches (without crowding), turning over once, until golden brown and just cooked through, about 3 minutes per batch. (Add 2 tablespoons oil to skillet between batches.) Drain cutlets on paper towels, then transfer to platter in oven to keep warm.
6. Add butter and capers to skillet and heat over moderate heat, swirling skillet, until butter is melted. Stir in parsley and pour sauce over cutlets.
Labels: main courses
Green Beans with Lemon and Pine Nuts
These green beans are a zesty, crispy complement to most any meal. They're particularly nice with holiday meals, which often include lots of meaty, starchy dishes. Their lemony goodness is refreshing without being overpowering. The recipe comes from the November 2005 issue of Gourmet. Serves 8 as a side dish.
Ingredients:
1-1/2 lb. green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 c. pine nuts, toasted
2 T. finely chopped flat-leaf parsley
1-1/2 t. finely grated fresh lemon zest
4 t. extra-virgin olive oil
Step-by-step:
1. Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander.
2. Transfer beans to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
Labels: side dishes
