30 December 2013 Tangy Beef Tartare

Tangy Beef Tartare

December 30, 2013 By

Beef TartareFor the last two Christmas in Quebec, my family has divided up who brings what for Christmas Eve dinner. As you might expect if you’ve been following this blog for a while, I’m charged with desserts. While everyone raves about my Maple Bourbon Pecan Pie, I look forward to my cousin Phil and his wife Laurie’s Beef Tartare. We serve it as an hors d’oeuvres paired with garlicky toasts and it’s absolutely delicious. This year, they’ve agreed to share the recipe and I’m sharing it with you.

Main Ingredients:

  • ½ pound pristine quality beef filet mignon or sirloin, finely chopped with a sharp knife
  • 1/3 cup chopped capers
  • 1/3 cup chopped flat leaf parsley
  • 1/3 cup minced shallot
  • 1/3 cup Panko bread crumbs
  • 1 Tbsp. chopped chives
  • 2 tsp. fresh lemon juice
  • 1 tsp. hot sauce
  • 1 tsp. Worcestershire sauce
  • 1 tsp. ground pepper
  • 1 tsp. sea salt

Tangy Mayonnaise Ingredients:

  • 1 egg yolk
  • ½ tsp. Dijon mustard
  • 1 tsp. white vinegar
  • ½ cup grape seed oil

Directions:

  1. Combine all the main ingredients together in a small bowl.
  2. In a separate small bowl, whisk the yolk, mustard and vinegar together until combined. Slowly drizzle the oil into the yolk mixture while whisking vigorously. Continue whisking the mayonnaise after the oil is incorporated for 30 seconds to ensure the mixture is emulsified.
  3. Gently add the mayonnaise to the beef mixture and stir to coat.
  4. Serve the tartare with toasted bread or crackers.

Makes about 2 cups.

Filed Under: American, Beef, Canadian, French, Starters Tagged With: , , ,
29 September 2013 Beet Roasting 101

Beet Roasting 101

September 29, 2013 By
Market Vegetables

Market Vegetables

It’s fall and a time when produce looks so appealing to me. While at the market yesterday, I picked some gorgeous vegetables that just begged for me to roast them…well, they may not have been begging, but they looked perfect for a slow stay in my oven.

Raw Beets in Foil

Raw Beets in Foil

Beets roasted at home are nothing like the pickled, over-cooked beets our moms forced us to eat as kids. While nothing could be easier than roasting beets at home, the deep, sweet and earthy flavors that develop are perfect for many cooking applications. My favorite – beet salad with tangy goat cheese. Yum!

Ingredients

  • 4-6 medium beets (golden or red), washed and stems trimmed
  • ¼ cup olive oil
  • ½ tsp. each thyme, salt and pepper
Peeling Beets with Paper Towels

Peeling Beets with Paper Towels

Roasted Beets

Roasted Beets

Directions

  1. Preheat oven to 350 degrees.
  2. Place the beets on a baking sheet lined with aluminum foil. Bring up the ends of the foil to create a packet for the beets. Drizzle with olive oil, thyme, salt and pepper. Wrap the foil over the beets and roast for 30 – 45 minutes, depending on the size of the beets. When cooked, a knife inserted in the beets should go in with ease.
  3. Let the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Discard the peels and allow to cool completely.
  4. Beets can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.

4 side servings.

Filed Under: American, Sides, Starters, Vegetables Tagged With: , , ,

Easy Fried Raviolis

August 18, 2013 By
Fried Raviolis

Fried Raviolis

I don’t typically take shortcuts in the kitchen when I host a dinner party, but when it comes to fried raviolis, I see no issue with using store-bought, fresh raviolis. Seriously, even if I made fresh pasta with the best filling, would there really be a huge difference once I deep fried them? No.
This is an easy appetizer and a St Louis favorite.

Ingredients:

  • 9-ounce package fresh cheese raviolis (can be done with any stuffing in the raviolis)
  • 2 large eggs, beaten
  • 1 1/2 cups Italian bread crumbs
  • 1/2 cup Panko bread crumb
  • 1/2 cup freshly-grated Parmesan cheese
  • 2 cups Easy Marinara Sauce, for dipping

Directions:
Heat the oil in a heavy and deep pot until a candy / deep-fry thermometer reaches 375 degrees. The oil shouldn’t come up more than a third to a half of the depth of the pot at the risk of overflowing.
Dip the raviolis in the egg wash then coat in bread crumbs.
Fry the raviolis until they’re golden brown, about 3-4 minutes.
Remove the raviolis from the oil and place onto paper towels to drain for a minute.
Sprinkle the raviolis with Parmesan cheese and serve with Easy Marinara Sauce.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Starters Tagged With: , ,
9 August 2013 Grilled Salmon Caprese Salad

Grilled Salmon Caprese Salad

August 9, 2013 By

Salmon Caprese SaladThis week, I posted a picture of a light lunch I’d made for myself and I received so many requests for the recipe that I thought I’d do a quick recap.

Seared Salmon

Seared Salmon

First of all, this isn’t really a “recipe”, it’s more of a tasty idea for a quick and easy summer salad. I like to grill a few salmon filets and used them in salads to help me have something of sustenance while on my silly low-carb diet. It’s also a great way to use up all those tomatoes in your gardens come late summer.

Ingredients:

  • 6-ounce salmon filet, skin on one side
  • 1 Tbsp vegetable oil
  • Big pinch of salt and pepper for the salmon
  • ¼ cup olive oil
  • 4 Tbsp. red wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. each salt, pepper and Oregano
  • 20 pear or cherry tomatoes, halved or 2 medium-sized tomatoes, cut into bite-size chuncks
  • 10 Bonconcini fresh Mozzarella balls halved or a couple slices of fresh Mozzarella, cubed

 

Grape Tomatoes

Grape Tomatoes

Directions:

  1. Coat the salmon with oil then rub the salt and pepper over it.
  2. Heat a medium skillet over medium-high heat and place the salmon, flesh-side down, in it. Cook without disturbing for 3 minutes. Carefully flip the fish with a thin spatula and cook skin-side down for 4 minutes. Set aside to cool for 15 minutes and refrigerate wrapped in foil for up to a day if not using right away.
  3. In a glass jar with a tight-fitted lid, add the ¼ cup of oil, the vinegar, the mustard and the remaining salt, pepper and the Oregano. Close the lid and shake vigorously. Alternatively, whisk all the ingredients in a small bowl. Refrigerate for up to 3 days if not using right away.
  4. In a serving bowl, add the tomatoes, cheese and the vinaigrette. Combine gently. Using your fingers, break off bite-size pieces of salmon into the bowl. Toss the salmon with the other ingredients gently. Serve at once.

Makes one serving.

Filed Under: American, Cheese, Entrees, Fish, Fruits, Sides, Starters, Vegetables Tagged With: , ,
15 July 2013 Fiori Di Zucchine – Fried Zucchini Blossoms

Fiori Di Zucchine – Fried Zucchini Blossoms

July 15, 2013 By
Zucchini blossoms

Fresh Blossoms

Saturday night, I had the pleasure of dining at The Orange Squirrel in Bloomfield, NJ again. It had been several months since I had eaten Chef Francesco Palmieri’s inventive and flavorful creations and once again, it was a great meal.

zucchini blossoms

Blossom Dredging

I absolutely adore zucchini blossoms and was thrilled to also see them served up as an amuse-bouche paired with a roasted plum topped with a hazelnut and Gorgonzola Dolce. It was a simply-presented dish yet it was complex in texture and flavor. When Chef Palmieri came out of the kitchen to present the amuse, I am certain he could see my enthusiasm for the blossoms and gave me a box of fresh blooms to take home when I left. What an amazing treat! The blossoms, much like most of the produce at The Orange Squirrel, are sourced from the Palmieri garden just a few blocks away from the restaurant.

zucchini blossoms

Blossom Frying

I left with my box of blooms like a kid leaving a candy store and I knew I would need to create something special with such a precious present. I opted for Fried Zucchini Blossoms – perhaps the most amazing fried food item ever.

Ingredients:

  • Any neutral-flavor vegetable oil (I use canola)
  • 1 cup all-purpose flour
  • 1 tsp. kosher salt
  • 12 ounces club soda, chilled
  • 12-24 zucchini blossoms
  • Sea salt
zucchini blossoms

Fried Blossoms

Directions:

  1. In a deep, heavy pot, bring about 2″ of oil to 350 degrees (use a candy/deep fry thermometer).
  2. In a medium bowl, stir together the flour and the salt. Add the club soda to the flour mixture, whisking until just incorporated with a few lumps. Over-whisking is not your friend here.
  3. Remove the stamens from the blossoms then dip each one in the batter, making sure to allow any excess batter to drip off. The goal is a thin coating.
  4. Place a few blossoms in the hot oil, ensuring the pot is not over-crowded causing the temperature to drop. Cool oil = greasy fried foods. Cook the blossoms for 3 minutes, turning them once, then remove them to a paper towel-lined place. Immediately sprinkle sea salt on the blossoms as they come out of the oil.

Batter is enough for up to 24 blossoms.

Filed Under: American, Entrees, Italian, Sides, Starters, Vegetarian Tagged With: , ,
30 June 2013 Pork Belly Deviled Eggs

Pork Belly Deviled Eggs

June 30, 2013 By

Pork Belly Deviled EggsI love deviled eggs and think they have a place at most parties whether upscale (think caviar-topped eggs) to casual (served plain) to quirky, which I’d consider this pork belly version.

Directions:

  1. Slice the eggs in half horizontally, carefully remove the yolks and place in a small bowl. Add the mustard, Mayonnaise, Paprika, Sriracha, salt and pepper to the yolks. Mash the mixture using a fork until smooth.
  2. Fill the egg white cavities with the egg yolk mixture (can use a pastry bag and tip to make the presentation fancier).
  3. Top each egg half with a piece of pork belly.

Makes 12 deviled egg halves.

Filed Under: American, Pork, Sides, Starters Tagged With: , ,
29 June 2013 Crispy Pork Belly

Crispy Pork Belly

June 29, 2013 By
Belly in Water

Belly in Water

This pork belly recipe can be used in many ways, so feel free to experiment. I especially enjoy it in a slider, in a bowl of ramen noodle soup or on deviled eggs.

Simmering Broth

Simmering Broth

Ingredients:

  • 2-pound pork belly
  • 1/3 cup brown sugar
  • 1/3 cup dry Sherry
  • 2-inch piece of fresh ginger, peeled and sliced in in a few pieces
  • ½ tsp. each ground clove and ground cinnamon
  • ½ cup soy sauce
  • 1 Tbsp. Sriracha
  • 1 can of coca cola
  • 4 cups of water
Boiled Belly

Boiled Belly

Directions:

  1. Fill a large pot or Dutch oven to half full with water then bring to a boil over high heat. Reduce heat to medium and place the pork belly in the pot. Cook for 5 minutes then remove to a plate, drain the pot and clean it.
  2. To the same pot, add the brown sugar, Sherry, ginger, spices, soy sauce, Sriracha, cola and water. Bring the broth to a simmer. Cut the par-boiled pork belly in 2-inch pieces and add to the broth. Turn the heat to low, cover the pot and cook for 3 hours, gently stirring occasionally.
  3. Turn the oven to the broil. Line a couple baking sheets with foil.
  4. Using thongs, carefully remove the pork belly pieces letting them drain off the thongs a few seconds. Reserve the broth.
  5. Place the belly on the foil-lined baking sheets and place under the broiler for 5 minutes, or until golden brown. Remove from the oven and spoon a teaspoon of the broth on each piece.
  6. Use as desired or eat right away.
Filed Under: American, Cuisine Type, Entrees, Pork, Sides, Starters Tagged With: , ,
24 February 2013 Ingredient Spotlight – King Trumpet Mushrooms

Ingredient Spotlight – King Trumpet Mushrooms

February 24, 2013 By

King MushroomsAs I detailed in a recent post, I had the pleasure of visiting Mitsuwa Marketplace with Danny, of Eat with Dan, where I did some food shopping. One of the things I purchased was King Trumpet Mushrooms, a favorite of mine.

King Trumpet Mushrooms, also known as Pleurotus Eryngii, have thick, meaty pearl white stems and small sand-colored caps. Although these mushrooms are widely available at most Asian markets, they are indigenous of the Mediterranean regions of Europe, the Middle East and North Africa.

In their raw state, King Trumpet Mushrooms have little to no aroma or flavor. Once cooked, they develop a woodsy, earthy flavor and a meaty texture.

King Mushroom SaladThese mushrooms have a long shelf life if they’re not washed until just ready to use and if stored in a brown paper bag in the refrigerator.

My favorite way to eat these handsome mushrooms is to slice them long ways, drizzle them with a little soy/sesame seed oil/vegetable oil concoction then grill them as one would grill meat. On this occasion, I served them on a salad, but they can be prepared and presented in so many ways including in soups, stir-fries and tempura.

Have you had these beauties and if so, what’s your favorite way to enjoy them?

Filed Under: Asian, Culinary Travel Tales, Entrees, Mushrooms, Starters Tagged With: , , ,
11 February 2013 Beet and Herbed Goat Cheese Salad

Beet and Herbed Goat Cheese Salad

February 11, 2013 By
Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

Simply roasted beets, tangy goat cheese sweet and tart dressing. What could be better and tastier as a starter to a rich winter meal?

While stacking the beets and goat cheese looks fancy, there’s really no need for fussiness with these comforting ingredients – just get them on a plate!

Ingredients

  • 1 – 2 pounds large beets (golden or red), washed and stems trimmed
  • ½ cup olive oil
  • 1 tsp. each salt and pepper
  • 1 cup balsamic vinegar
  • ½ cup granulated sugar
  • 3 tsp. each chopped fresh flat-leaf parsley and chive
  • 9-ounce log of fresh goat cheese
  • 1 cup raspberry vinaigrette
  • 6 Tbsp. extra-virgin olive oil
  • 1 tsp. each salt and pepper
  • ½ cup pomegranate seeds
Beets Roasting

Beets Roasting

Beet Roasting Directions

  1. Preheat oven to 350 degrees.
  2. Place the beets on a baking sheet lined with aluminum foil. Drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes.
  3. Allow the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Cool completely. Cut the beets into ¾ inch slices. Can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.

Balsamic Glaze Directions:

  1. In a small sauce pan over high heat, bring the vinegar and sugar to a boil. Stir to combine then lower heat to low and simmer for 15 minutes, until syrupy. Let the balsamic glaze cool then store in the refrigerator. Can be made up to a week prior to using.

Herbed Goat Cheese Directions:

  1. Place the chopped herbs in a small, shallow dish. Cut the goat cheese so you end up for 12 slices. I use dental floss instead of a knife to get even slices. Run the circumference of the goat cheese slices through the herbs. Refrigerate covered in plastic wrap until ready to use, up to a day before serving.

Assembly Directions:

  1. Create a 5” circle with the balsamic glaze. Spoon 3 tablespoons of raspberry vinaigrette in the balsamic glaze circle in the center of a plate. Place a beet slice over the vinaigrette, top with a slice of herbed goat cheese then another beet slice.
  2. Drizzle a tablespoon of olive oil over each beet stack. Sprinkle with salt and pepper and decorate the plate with pomegranate seeds.

Makes 6 servings.

Filed Under: American, Cheese, Starters, Vegetables Tagged With: , , , ,
9 January 2013 Coquilles Saint Jacques

Coquilles Saint Jacques

January 9, 2013 By
Coquille Saint Jacques

Coquille Saint Jacques

My girlfriend Lisa and I have similar food tastes and when I was menu-planning for New Year’s Eve and mentioned I’d seen a scallop dish I might try…she’d already seen it in Saveur and had earmarked it to show me.

Where I grew up in eastern Quebec, Coquilles Saint Jacques were pretty popular when I was a kid in the late 70s. The dish entailed a base of mashed potatoes topped with a rich béchamel sauce laden with various seafood, including scallops, then Gruyere and Mozzarella cheese were melted over the whole thing. This version is obviously more refined and delicate and features one perfectly-cooked scallop per tasting portion.

Adapted from Coquilles Saint Jacques (Gratineed Scallops), from 150 classic recipes featured in Saveur’s 150th issue

Ingredients:

  • 8 oz. button mushrooms, very finely minced
  • 6 tbsp. butter
  • 3 small shallots, finely minced
  • 2 tbsp. minced parsley
  • 1 tbsp. minced tarragon, plus 6 whole leaves, to garnish
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup dry vermouth
  • 1 bay leaf
  • 6 large sea scallops
  • 2 tbsp. flour
  • ½ cup heavy cream
  • ⅔ cup grated Gruyère cheese
  • ½ tsp. fresh lemon juice

Directions:

  1. Heat mushrooms, 4 tbsp. butter, and ⅔ of the shallots in a medium saucepan over medium heat and cook until the mixture forms a loose paste, about 25 minutes.
  2. Stir parsley and minced tarragon into mushroom mixture and season with salt and pepper.
  3. Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.
  4. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup water to a boil in a medium saucepan over medium heat. Add scallops and cook until barely tender, about 2 minutes. Remove scallops and place each over mushrooms in shells.
  5. Continue boiling cooking liquid until reduced to ½ cup, about 10 minutes then strain. Heat broiler to high.
  6. Heat remaining butter in a small saucepan over medium heat. Add flour and cook until smooth, about 2 minutes. Add reduced cooking liquid and cream and cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper. Divide the sauce over scallops. Broil until browned on top, about 3 minutes then garnish each with a tarragon leaf.

Serves 6.

Filed Under: American, Cheese, Entrees, French, Mushrooms, Seafood, Starters Tagged With: , ,
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