17 March 2013 Michael Psilakis Gyro Spiced Sliders

Michael Psilakis Gyro Spiced Sliders

March 17, 2013 By

Gyro Spiced SlidersI sampled these sliders at the Morristown Buick Discovery Tour event last weekend. These are by far the most flavorful sliders I’ve ever had and a very good example of how delicious Michael Psilakis’ food is.

Gyro Slider Spice Ingredients:

  • 12 tbsp. Cumin
  • 2 tbsp. Coriander
  • 8 tbsp. Yellow Mustard Seed
  • 2 1/2 tsp. Cloves
  • 2 tbsp. Black Cardamom
  • 4 tbsp. Fennel
  • 2 tbsp. Cinnamon

Tsatziki Ingredients (makes one pint):

  • 1/2 English cucumber, peeled
  • 5 cloves garlic, smashed and finely chopped
  • 1/2 cup distilled white vinegar
  • 2 shallots, thickly sliced
  • 1/2 cup fresh dill
  • 1 1/4 cups strained Greek yogurt
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • Kosher salt and cracked black pepper

Gyro Slider Ingredients:

  • 12 2-ounce beef patties
  • 12 slider potato rolls
  • Extra virgin olive oil
  • Salt & pepper
  • 12 cornichons (optional)
  • 12 frilly toothpicks

Gyro Slider Spice Directions:

  1. Combine all spices in mixing bowl, transfer to airtight container.

Tsatziki Directions:

  1. Cut the cucumber into very small pieces, even dice. Transfer to a mixing bowl.
  1. In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped, but not pureed.
  2. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oil and lemon juice.
  3. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt.
  4. You can store the Tsatziki in a covered, clean jar in the refrigerator for up to one week.

Gyro Slider Directions:

  1. Preheat a large cast iron skillet on medium high heat and coat bottom of pan with olive oil.
  2. Season sliders on both sides with salt and pepper and dredge sliders in Gyro Slider Spice mixture.
  3. In small batches of 3-4 patties sear sliders for approximately 1 minute per side. Allow to rest once cooked.
  4. Remove excess grease with paper towel and repeat until all sliders are cooked.
  5. To serve, place each slider on bottom of potato roll and top with dollop of Tsatziki sauce and cover gently with bun top and cornichon. Spear with toothpick.

Makes one dozen sliders.

Filed Under: Beef, Entrees, Greek, Sandwiches, Sides Tagged With: , ,
12 January 2013 Make Ahead Beef Short Ribs

Make Ahead Beef Short Ribs

January 12, 2013 By

I have written about and have used several beef short ribs recipes over the years and when perusing new ideas for a dinner party, I ran across a new twist shared in the Daniel Boulud’s Beef Short Ribs recipe that has the cook boil down the red wine before adding it to the short ribs for simmering. I liked the idea so much that I’m officially adopting it.

WineThe great thing about this recipe is that it can be made up to two days in advance and even kept warm in your slow cooker the day of your dinner party. Make the short ribs a day in advance for best results.

Ingredients:

  • 2 bottles Cabernet Sauvignon
  • ¼ cup vegetable oil
  • 12 short ribs, trimmed of excess fat
  • 1 tsp. each salt and pepper
  • Flour, for dredging
  • 8 large shallots, peeled, trimmed, split, rinsed and dried
  • 2 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 1 medium leek (white and light-green parts), chopped
  • 10 cloves of garlic, peeled
  • 6 sprigs Italian parsley
  • 2 bay leaves
  • ½ tsp. thyme leaves
  • 2 Tbsp. tomato paste
  • 48 ounces beef broth
  • zest of one lemon and one lime (optional).
Chopped Vegetables

Chopped Vegetables

Directions:

  1. Pour the wine in a large saucepan set over medium-high heat.  Allow the wine boil then cook until it’s been reduced by half, about 20 minutes.
  2. Preheat oven to 325 degrees.
  3. Warm the oil in an extra-large Dutch oven over medium-high heat.
  4. Rub the salt and pepper all over the short ribs then dust with flour.
  5. Sear the ribs in the hot oil until browned, about 5 minutes on each side. Depending on the size of your Dutch oven, you’ll need to sear the beef in 2- batches. Transfer the ribs to a plate.
  6. Lower the heat to medium and sweat the vegetables and herbs for about 5 minutes. Add the tomato paste and cook for an additional minute. Add the wine, short ribs and broth to the Dutch oven, cover tightly and place in the oven to braise for 4 hours.

    Short Ribs Simmering

    Beef Braising

  7. Transfer the meat to a plate and boil down the cooking liquids on the stove over medium-high heat for about 30 minutes. Strain the solids and return the meat to the sauce in the Dutch oven. Cool the pot then refrigerate overnight.
  8. An hour prior to serving, preheat oven to 350 degrees. Scrape off the fat from the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes. You could also reheat and keep warm the short ribs in a slow cooker over low heat for 4-5 hours.
  9. Serve over mashed potatoes with a fine grating of lemon and lime zest, if using.

Makes 10 servings.

Filed Under: American, Beef, Entrees, Slow Cooker Tagged With: , , , ,
31 December 2012 Festive and Simple Prime Rib

Festive and Simple Prime Rib

December 31, 2012 By

Prime Rib RareIn my small town in Quebec, there was always a place where one could be guaranteed a great meal – L’Arnold. The steakhouse closed a few years ago and what folks missed most about it was the fork-tender prime rib (rosbif as we refer to it back home).

My bother-in-law Etienne

My brother-in-law Etienne

Last year, the former cook from the restaurant began hosting cooking classes where he taught the art of his prime rib. My brother-in-law, Etienne, attended the class and prepared a stellar prime rib for us for Christmas.

The gist of the prime rib preparation:

  1. Get a bone-on prime rib with the bones removed but reattached with kitchen twine.
  2. Salt and pepper the bone side moderately.
  3. Coat the entire surface (not the ends) of the prime rib with salt (1/8”) then lightly pepper over the salt. It’ll appear to be WAY more salt than you’d ever need, but don’t fret, it’ll be removed at the end of the cooking time.
  4. Roast uncovered in the oven at 350 degrees until a meat thermometer reads 124 degrees for medium-rare.
  5. Remove the roast from the oven, leaving the meat thermometer in place, and wrap with foil. Cover the foil with a dry kitchen towel. Let the roast rest covered in foil and the kitchen towel for 30-60 minutes until the meat thermometer reads 134.
  6. Uncover the meat, scrape the salt crust off, slice portions and serve with jus or brown sauce.

This method works well for any size prime rib. If you want the meat rare, remove the roast when the temperature is 122 degrees and let rest until it’s at 132 degrees. For medium, remove the roast when the temperature is 127 and let rest until it’s at 137.

Happy roasting!

Filed Under: American, Beef, Canadian, Entrees Tagged With: , , ,
11 December 2012 Tourtiere du Lac St Jean (Meat Pie from Quebec)

Tourtiere du Lac St Jean (Meat Pie from Quebec)

December 11, 2012 By
tourtiere

Photo by Eat with Dan

RECETTE EN FRANCAIS

A tourtiere is a traditional dish from Quebec. Although this giant meat pie isn’t from the region of Quebec I’m from, it’s actually from a place called Lac St Jean, it’s very popular around the holidays everywhere in Quebec.

Last weekend I hosted a small dinner party where I wanted to feature some traditional dishes from Quebec. Tourtiere just had to be on the menu! 

This dish is a labor of love with the time-consuming part being the small dicing of the meats and potatoes and the tricky part the rolling of a sheet of pastry big enough to cover the bottom of my huge cast iron Dutch oven. Don’t forget to start the process the day BEFORE you’re going to bake this dish. The result – homey deliciousness.

This dish could easily feed ten guests as a main entrée. I served it in a buffet for 15 people and we ate half of it. The good part is that the leftovers are super tasty.

 

Ingredients:

  • 1 ½ pounds beef top round, cut into ½ inch cubes
  • 1 ½ pounds veal shoulder, cut into ½ inch cubes
  • 1 ½ pounds pork shoulder (pork butt), cut into ½ inch cubes
  • 1 chicken breast, cut into ½ inch cubes
  • ½ pound salt pork, cut into ½ inch cubes
  • 3 large onions, diced
  • 3 bay leaves
  • 1 Tbsp. each dried Summer Savory and salt
  • 1 tsp. pepper
  • 4 pounds, Yukon Gold (or similar) potatoes
  • 2 batches of Fail Proof Pie Crust, enough for four 9” crusts
  • 1 large egg combined with 2 Tbsp. water
  • 28 ounces chicken broth

Directions:

24 hours before baking the Tourtiere:

  1. Combine the meats, onions, bay leaves and spices in a large, non-reactive bowl. Stir the mixture and cover the bowl with plastic wrap. Refrigerate for 24 hours.

The day you’re baking the Tourtiere:

  1. Preheat oven to 425 degrees.
  2. Peel the potatoes and cut into ½ inch dice.
  3. From the 4 portions of pie dough, divide the dough into two balls – one that’s ¾ of the whole recipe and one that’s ¼ of the whole recipe. Roll out the bigger ball and cover the bottom of a 9-quart Dutch oven, ensuring there’s a 1” overhang.
  4. Add about 1/3 of the meat mixture to the Dutch oven then cover the meat with 1/3 of the potatoes. Repeat the process until all the meat and potatoes have been used.
  5. Roll out the small pie dough ball and cover the meats/potatoes in the Dutch oven. Seal the bottom and top crusts by pinching them then rolling them over themselves to create a rope around the perimeter of the Dutch oven.
  6. Cut a 2’ round vent hole in the center of the Tourtiere. Decorate the surface of the Tourtiere with scraps of pie dough (optional) then brush the egg wash over the entire surface.
  7. Using a small funnel, add the broth to the Tourtiere by inserting the funnel into the vent hole. You may need to shake the pot in order for the broth to get distributed thoroughly throughout the Tourtiere. Don’t overfill the Tourtiere with broth to the point where broth overflows – use less if need be.
  8. Place the Tourtiere, uncovered, in the oven for 15 minutes. A baking sheet directly under the Tourtiere is a good idea to prevent spills.
  9. Turn the heat down to 250 degrees, cover the pot and bake for 6 hours.
  10. Turn the heat up to 400 degrees, uncover the pot and allow the Tourtiere to brown for about 30 minutes.

Makes 15 hearty portions.

Filed Under: Beef, Canadian, Chicken, Entrees, Pork, Potatoes, Veal, Vegetables Tagged With: , , ,
31 October 2012 Pot Roast 101

Pot Roast 101

October 31, 2012 By

When cooler weather comes, the thought of a comforting dish, like a pot roast, sounds very appealing. Conversely, the thought of spending hours slaving over a hot stove does not sound in any way appealing. Here is a simple pot roast recipe that slow cooks in the oven, tastes rich and hearty and is a breeze to prepare.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 (3-pound) boneless chuck roast (London broil)
  • 1 tsp. each salt and pepper
  • 1 large onion, sliced
  • 4 large carrots, cut on the diagonal in 1-inch pieces
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1 cup red wine (Merlot or Cabernet Sauvignon work best)
  • 2 (14-ounce) cans beef broth

Directions:

  1. Preheat oven to 300 degrees.
  2. In a heavy Dutch oven, heat oil over high heat. Sprinkle the roast with salt and pepper. Add the roast to pan and sear on both sides for 3 minutes per side.
  3. Remove the roast from pan, turn the heat to medium, add the remaining oil and sauté the onion and carrots for 10 minutes, stirring frequently.
  4. Add the thyme and bay leaves to the vegetables then place the roast over the vegetables in pan. Pour the wine and the broth in pan, cover, transfer the roast to the oven and simmer for 3 hours.
  5. Serve with mashed potatoes, wide egg noodles or white rice.

Serves 6.

Filed Under: American, Beef, Entrees, Vegetables Tagged With: , ,
7 May 2012 Easy Bolognese Sauce with Marsala and Maple Syrup

Easy Bolognese Sauce with Marsala and Maple Syrup

May 7, 2012 By

This easy-to-make sauce will develop flavors as it cooks then sits, so prepare it in the morning, let it simmer for 30 minutes or longer and then let it develop flavors as it cools.  Simply reheat it in time for dinner.  Nope, the maple syrup and the Marsala are not typical to Bolognese, but they add a special touch and make this sauce taste like no others.

Ingredients:

  • 1/4 cup olive oil
  • 2 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1/2 cup Marsala wine (red wine would be great also)
  • 1 Tbsp. pure maple syrup (could substitute with 1 tablespoon of granulated sugar)
  • 1/2 tsp. each, dry oregano, basil, black pepper and red pepper flakes
  • 1 tsp. salt
  • 1 pound tubular pasta, rigatoni works well
  • ½ cup pasta cooking water (optional)
  • ½ cup whole milk (or light cream)
  • 1 cup freshly-grated Parmesan cheese

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 5 minutes, stirring occasionally.
  2. Increase heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, wine, broth, maple syrup and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes, and up to 2 hours.
  4. Boil pasta to al dente.  Before draining, add a ladleful of pasta cooking water (about ½ cup) to the sauce.  Add the milk to the sauce and stir to combine – reheat if needed.
  5. Add the drained pasta to the sauce and stir gently to coat it.  Serve with freshly-grated Parmesan cheese.

6 Servings.

Notes:   This sauce freezes very well, so feel free to double up the recipe!

 

Filed Under: American, Beef, Canadian, Cheese, Entrees, Italian, Maple Syrup, Pasta, Pork, Veal Tagged With: , , , , , , ,
4 February 2012 Easy and Elegant 4-Course Valentine’s Day Dinner

Easy and Elegant 4-Course Valentine’s Day Dinner

February 4, 2012 By

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Here are four, simple-to-make dishes along with wine pairings that are sure to show your loved one(s) how much you care.

BONUS – breakfast:  Strawberry and Nutella-Stuffed Crepes

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Cheers,

Veronique

 

Filed Under: American, Beef, Breakfast, Canadian, Cheese, Desserts, Entrees, French, Fruits, Other Neat Things, Soups, Starters Tagged With: , , ,
23 October 2011 Happy Lazy Sunday, Post Fondue Night

Happy Lazy Sunday, Post Fondue Night

October 23, 2011 By

Last night, I had some friends over for fondue night.  We don’t fondue as often as we should because when we do, it’s a great time.  There’s no better way to stretch out a meal than to fondue.

I served a cheese fondue made using Cabot Seriously Sharp Cheddar from Vermont and Victory Headwaters.  Sharp cheese and beer – winning!  For dinner, I typically do a fondue pot with beefy, wine broth for shrimp, chicken and cheese cubes and a pot with hot oil for beef tenderloin.  The dinner fondues are served with three dipping sauces, this time: Sriracha and maple mayo, a Dijon mustard and tarragon mayo and a garlic mayo.  Just a fun concept and please ping me if you’d like fondue tips.

Today is football day at our home and we usually take it super easy on Sunday afternoons.  This means that I typically make dinner in the morning so we can just eat in front of the television later.  Today, I made my Grandma’s amazing meat sauce that we’ll eat with spaghetti.  I double the sauce recipe as it freezes beautifully.

Hope you’re having as great a weekend as I’m having!

Cheers,

Veronique

Filed Under: American, Beef, Canadian, Cheese, Entrees, French, Other Neat Things, Pasta, Starters Tagged With: , , , , , ,
11 October 2011 Boeuf en Croûte (Beef Wellington)

Boeuf en Croûte (Beef Wellington)

October 11, 2011 By

I know beef Wellington is pretty old-school, but I love recreating these types of recipes and I find that my guests really enjoy them – either for the first time or for the first time in a long time.

Although beef Wellington looks fancy and difficult to make, it is not, even for novice home cooks.  The dish is beautiful to present to special guests but straight-forward enough to make on any weekend night.

Ingredients:

  • 2 Tbsp. vegetable oil
  • 1 ½ pound piece of beef tenderloin, patted dry with paper towels
  • 1 tsp. each salt and freshly cracked pepper
  • 2 Tbsp. butter
  • 1 large shallot, fined minced
  • 1 pound Cremini mushrooms, roughly chopped
  • 1 tsp. each salt and freshly cracked pepper
  • ½ tsp. dry thyme
  • 4 ounces mousse of duck foie gras (1/2 an 8-ounce container)
  • 1 sheet from a 17 ¼-ounce frozen puff pastry box, thawed
  • 2 Tbsp. all-purpose flour for dusting when rolling out the pastry
  • 1 egg, scrambled

Directions:

  1. Preheat oven to 450 degrees.
  2. In a large frying pan, heat oil over high heat.  Sprinkle the salt and pepper over the surface of the beef and add to the hot pan.  Sear on all sides until deeply browned, about 5 minutes total.  Remove beef from the pan (reserve pan for later use) to a platter and allow to cool completely.
  3. Melt butter in the reserved large pan over medium-high heat.  Add the shallot and sauté for 2 minutes.  Add the mushrooms, salt, pepper and thyme to the shallots and sauté until completely softened and lightly browned, about 5 minutes.  Remove the pan from heat, and allow to cool completely.  Drain any liquids that might have been released from the mushrooms and pat the mixture well with paper towels.
  4. Add the mushroom mixture and the foie gras to a food processor and pulse until nearly smooth with a few small pieces, about 1 minute.
  5. Spray an unrimmed baking sheet with cooking spray.  Place a piece of parchment paper on the baking sheet, ensuring it adheres to the cooking spray.
  6. Unfold a puff pastry sheet on a floured work space.  Using a rolling pin, lightly roll the pastry to enlarge the rectangular sheet by 2 inches in each direction.  Move the pastry to the baking sheet by rolling it over the rolling pin.
  7. Place the tenderloin in the center of the pastry and spread the mushroom / foie gras mixture over it, patting down the mixture with your hand to ensure it coats the beef completely and evenly.  Fold the pastry over the beef and seal all the seams – there will be extra pastry that needs to be cut away using a sharp knife.  Delicately, turn the pastry-wrapped beef over so that the seams are beneath the Wellington.  Cut a few slits on the pastry top and brush the Wellington with the egg mixture.
  8. Bake 10 minutes, then reduce heat to 425 degrees for 5-10 additional minutes, or until pastry is golden brown and a meat thermometer inserted into the tenderloin is a few degrees short of the desired doneness.  Let the Wellington rest for 5-10 minutes then slice into 4 portions with a serrated knife.

Serves 4.

Notes:  This recipe can easily be doubled to serve 8.  Don’t like or want to use foie gras?  Simply replace with softened butter.  Serve this dish with mashed potatoes and pepper / Béarnaise sauce.

Filed Under: American, Beef, Entrees, French, Mushrooms Tagged With: , , , , , ,
6 September 2011 Hearty Beef Mushroom Barley Soup

Hearty Beef Mushroom Barley Soup

September 6, 2011 By

Today’s a rainy, gloomy day where I live and weather like this always causes me to crave a warm, hearty soup.  While at the grocery store, I found beautiful center cut beef shanks that screamed to be used to make beef mushroom barley soup.  Here’s the simple recipe for this comforting dish.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 3/4 pound beef round/chuck, cubed
  • 1 pound beef bones (ideally with marrow)
  • 1 medium Spanish onion, chopped into small dice
  • 5 celery ribs, chopped into small dice
  • 1 pound Cremini mushrooms, sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. each salt and pepper
  • 2 32-ounce cartons of beef broth
  • 1/4 cup dry Marsala wine or white wine (optional)
  • 3/4 cup barley, rinsed in cold water
  • 4-inch long piece of Parmesan rind

Beef Barley Soup FixingsDirections:

  1. Pour the oil in a large, heavy pot over high heat, and heat up for 30 seconds.  Add the beef and the bones and cook for 2 minutes, or until browned.
  2. Add the onion and celery to the beef in the pot, reduce heat to medium-high heat and cook the vegetables for 4 minutes.  Add the mushrooms and cook and additional 3 minutes.
  3. Add the spices, the broth and the wine, if using.  Bring the heat to low and simmer partially covered for 20 minutes.
  4. Add the barley and the Parmesan rind, if using, to the pot and simmer partially covered for another 30 minutes over low heat.
  5. Remove and discard the bones and serve.

Makes 6 servings.

Filed Under: American, Beef, Mushrooms, Soups, Vegetables Tagged With: , , , , ,
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