8 January 2012 Fail-Proof Yorkshire Puddings

Fail-Proof Yorkshire Puddings

January 8, 2012 By

I was making prime rib for a small New Year’s Eve party I was hosting and couldn’t see not serving Yorkshire Puddings.  Some past recipes I’d tried failed and I was somewhat intimidated to try again, particularly for a holiday dinner party.  I found the following straight-forward recipe that proved both simple to prepare and delicious.

Adapted from a recipe by Regina Varolli.

Ingredients:

  • 2 large eggs
  • 1 cup whole milk, divided
  • 1 cup all purpose flour
  • ½ tsp. coarse kosher salt
  • ¼ cup liquid beef rendering or vegetable oil

Directions (at least 6 hours prior to serving the puddings):

  1. In a medium bowl, whisk the eggs with ½ cup of milk, set aside.
  2. In another medium bowl, combine the flour and salt together.  Add the egg mixture and whisk vigorously until there are absolutely no lumps left in the batter.
  3. Cover the batter with plastic wrap and keep it at room temperature until ready to use (at least 6 hours).

Directions (when ready to serve the Yorkshire puddings):

  1. Heat oven to 425 degrees.
  2. Place a 12-muffin tin into the hot oven and heat it until the pan is very hot, about 5 minutes.  Measure out one teaspoon of beef fat (or oil) into each muffin cup and place the pan back in the oven.  Leave the pan in the oven until the fat is literally smoking hot, about 5 minutes.
  3. As the fat is heating, whisk the remaining ½ cup cold milk into the batter that’s been sitting out all day.  Whisk in some fresh, coarsely ground black pepper to taste. Put the batter into a vessel that makes it easy to pour.
  4. When the fat is smoking, take the muffin tin out of the oven and, working as quickly as possible, pour the batter evenly into the 12 cups.  If the batter doesn’t sizzle as you pour it in the muffin cups, expect your Yorkshire puddings to not rise.
  5. Immediately return the pan to the oven and bake for 20-25 minutes.  Do not open the oven for the first 20 minutes of baking.  The Yorkshire puddings are done when they are dark golden brown and dry to the touch.  The inside of the puddings will be moist.
  6. Serve immediately.  Yorkshire puddings don’t wait, so bake them as you need to serve them.

Makes 12 standard muffin-sized puddings.

 

 

Filed Under: American, Eggs, Sides, Starters Tagged With:
15 December 2011 Savory Cheese Tartlets with Blackberries

Savory Cheese Tartlets with Blackberries

December 15, 2011 By

I got this recipe from the fine folks at Driscoll’s® and had to share it as it is perfect for holiday entertaining.

Filling Ingredients:

  • 5 oz. rindless goat cheese, at room temperature
  • 3 oz. cream cheese, at room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. minced fresh thyme
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 Tbsp. honey, preferably full flavored, such as chestnut or thyme, warmed

Cream Cheese Dough Ingredients:

  • 1 cup all-purpose flour
  • Pinch of salt
  • 7 Tbsp. unsalted butter, cut into tablespoons, at room temperature, plus more for pans, if needed
  • 3 oz. cream cheese, cut into tablespoons, at room temperature

 Directions:

  1. Combine flour and salt in a food processor fitted with metal chopping blade and pulse to combine. Add butter and cream cheese and pulse about 10 times, until mixture begins to clump together. Gather up dough and shape into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy to handle (about 2 hours).
  2. Position rack in the center of the oven and preheat to 350°F. Have ready two 12-cup miniature muffin pans (each cup measuring 1 7/8 inches across the top and 7/8 inches deep), preferably nonstick. If the pans are not nonstick, lightly butter them.
  3. Divide dough into 24 equal pieces. Place one piece in each muffin cup.  Using fingers, press dough firmly and evenly up sides to make a pastry shell.  (A wooden tart tamper can help the job go quickly.) Freeze 5 minutes.
  4. Mash goat cheese and cream cheese together in a medium bowl until smooth. Add egg, yolk, minced thyme, salt and pepper and whisk until combined. Spoon equal amounts of filling into chilled pastry shells.
  5. Bake tartlets until crust is golden brown and filling is puffed (about 25 minutes). Let cool for 10 minutes in pans. Remove tartlets from pans and transfer to a wire cake rack to cool completely.
  6. Just before serving, lightly brush tops of tartlets with about 1 tablespoon of honey. Arrange berries on top as desired. Drizzle with the remaining honey. Sprinkle with the thyme leaves and serve.

Servings: 24 tartlets, 8 to 12 servings

 

Filed Under: American, Cheese, French, Fruits, Sides, Starters Tagged With: , , ,

Vermont Cheddar Cheese and Beer Fondue

October 24, 2011 By

It’s getting cooler outside and this type of weather calls for me to fondue.  This past weekend, I hosted a fondue party where I served a cheese fondue as an appetizer that was made using Cabot Seriously Sharp Cheddar and Victory Headwaters.  Great combination and prepared in a snap.

Ingredients:

  • 6 ounces medium-bodied beer (half a bottle)
  • 2 tsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. all-purpose flour
  • 16 ounces sharp cheddar cheese, grated
  • Pinch of grated nutmeg

Preparation:

  1. In a heavy-bottomed saucepan set over medium-high heat, combine the beer and Worcestershire sauce.  In a small dish, combine the mustard and flour to form a paste.  Add the paste to the beer mixture, whisking vigorously to fully incorporate.  Bring to a boil then reduce heat to medium.
  2. Add the cheese to the beer mixture by the handful, allowing the cheese to melt before adding more, stirring constantly.  Reduce heat to medium-low, add nutmeg and simmer for about 5 minutes, until the mixture is smooth.  Keep on low until ready to serve, then pour the cheese into a warm fondue pot.
  3. Serve with crusty bread cubes and baby potatoes that have been par boiled.

Makes 6 appetizer-size servings.

Notes: Can’t find Cabot Seriously Sharp Cheddar?  No sweat – use any other sharp cheddar.  The fun part of cheese fondue is that you can vary the cheese and the liquid you use.  Gruyere and white wine would be amazing.

Filed Under: American, Cheese, French, 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: , , , , , ,
22 August 2011 5-Minute Lobster Rolls

5-Minute Lobster Rolls

August 22, 2011 By

Every summer, I go to Maine for a long weekend.  I’ve done this since the year I was born, and my parents did this with their families growing up.  It’s what we Quebecois do in the summer – drive to the nearest beach, get some sun and eat seafood.

This summer when I drove up to Maine, I had three foodie goals in mind in the spirit of traditions: beach pizza, boardwalk fries and a lobster roll.  Unfortunately, I didn’t get a chance to make it to the lobster roll shack and have had this craving ever since.

While at the grocery store Saturday, I saw New England-style hot dog buns with the top split.  In Quebec, where I grew up, all the hot dogs are top split, but after moving to the USA in the late 80s, I quickly discovered that hot dogs are mostly side split with crust on all around.  When I saw the New England-style buns, I just knew I’d be taking advantage of them by filling them with decadent lobster salad.  Here’s how simple and quick it is to make lobster rolls.

Ingredients:

  • ¼ cup chopped celery
  • 4 Tbsps. good quality mayonnaise
  • 1 tsp. lemon juice
  • 1 heavy pinch each, salt and pepper
  • 2 small lobster tails, cooked and roughly chopped
  • 2 New England-style hot dog buns
  • 2 tsps. room-temperature butter

Directions:

  1. In a medium bowl, combine the celery, mayo, lemon juice and salt and pepper.  Add the lobster meat and gently coat the meat with the mayo mixture using a fork.
  2. Heat a non-stick skillet over medium-high heat.  While the skillet is heating up, butter the crustless sides of each hot dog bun.  Add the buns to the hot skillet and grill each buttered side to a deep golden brown.  Remove from the skillet and open up each bun.
  3. Divide the lobster salad into two portions.  Scoop each portion into a bun and pack in tightly using the back of the fork.

Makes two lobster rolls.

Notes:  Cooked lobster tails can be found in the seafood section of your local grocery store.  If you can’t find cooked lobster tails and don’t feel like cooking some, you could replace with canned lobster meat or even with lump crab meat.

Filed Under: American, Entrees, Sandwiches, Seafood, Starters, Vegetables Tagged With: , , , ,
1 August 2011 4-Course Fish and Seafood Tasting Menu Dinner

4-Course Fish and Seafood Tasting Menu Dinner

August 1, 2011 By

Those of you who follow my blog have read about the tasting menu dinners I sometimes host at my home.  This weekend, I decided to do a four-course fish and seafood tasting menu dinner for two featuring some fresh produce and herbs from my garden.

Here are the dishes I served:

Lump Crab & Yellow Tomato Coulis Shooter

Course #1:  Yellow Tomato Coulis and Lump Crab Shooter

I have beautiful yellow tomatoes ripening in my yard that I absolutely love.  They are sweet and fresh and simply delicious.  For this easy starter, I pureed a couple medium yellow tomatoes with excellent olive oil, a few basil leaves, sea salt and freshly cracked pepper in a food processor.  I served about ¼ cup of this golden elixir in a shot glass topped with a tablespoon of lump crab meat and a tiny basil leaf.

Scallop Crudo

Course #2:  Scallop Crudo

I love crudo (“raw” in Italian) dishes in the summer.  In essence, crudo dishes feature raw fish or seafood ‘cured’ in citrus juice, olive oil, salt and sometimes vinegar.  For those who are not fans of raw fish or seafood, this preparation allows the seafood or fish to cook in the acidic liquid, so give it a try!

I sliced large scallops thinly then cured the slices in a combination of orange and lime juices, a splash of red wine vinegar, sea salt, top quality olive oil, thinly sliced Thai chilies and fresh cilantro leaves.  Absolutely fabulous!

Lobster Tail Risotto

Course #3:  Lobster Tail Risotto

Risotto is uber popular at my home, so knew I had to prepare it for this special meal.  I grilled a 10-ounce lobster tails for 5 minutes, then removed from the shell and sliced carefully.  I made risotto with tons of butter, olive oil, elephant garlic and yellow onion, and then topped the luscious concoction with the lobster tail slices.  Not a bad dish!

Fish Three Ways

Course #4:  Fish Three Ways

I love the idea of serving three fish dishes on one plate. I opted for cod, salmon and yellow fin tuna – pale white to deep red fish.  The cod was marinated in sesame oil, miso and ponzu then lightly sautéed and served over steam soy beans.  The salmon was Dijon mustard and maple syrup-glazed and grilled on a cedar plank then served over leftover glaze.  The tuna was marinated for a short while in steak sauce then grilled to medium rare and served over Taboule salad.  Great flavor and visual contrasts!

Doing this type of meal for two people or six people isn’t difficult.  One needs to make a list of the dishes and accompaniments to be served, make as many of the dishes in advance (or at least prep the dishes) as possible and know what you’ll plate everything on!

Let me know if you try your own tasting menu dinner – cheers!

Veronique

Filed Under: American, Asian, Entrees, Fish, French, Italian, Japanese, Pasta, Seafood, Starters, Vegetables Tagged With: , , , , ,

5 Recipes to Treat Your Valentine To

February 14, 2011 By

Gnocchi with Butternut Squash

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Thought I’d share some of the recipes I’ve made recently that have earned me rave reviews.

5 recipes to treat your Valentine to:

  1. Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce
  2. Porcini Mushroom and Lobster Macaroni and Cheese
  3. Ragu alla Bolognese (Bolognese Sauce)
  4. Grilled Salmon in Grape Leaves
  5. Red Velvet Cake with Chocolate-Covered Strawberries

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

Veronique

Filed Under: American, Desserts, Entrees, Fish, Greek, Italian, Mushrooms, Other Neat Things, Pasta, Starters, Vegetables Tagged With: ,
14 November 2010 Cream of Leek and Celery Soup

Cream of Leek and Celery Soup

November 14, 2010 By

Simple to prepare and tastes like a million bucks – this soup has it all.  Perfect first course on a cold winter night or when hosting guests who are vegetarians.

Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 leeks, white and light green parts chopped
  • 1 tsp dried oregano
  • 1/2 tsp each salt & pepper
  • 2 tbsp dry vermouth (optional)
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. In a heavy saucepan, sauté the onion, celery and leek in the oil for 5 minutes over medium heat.
  2. Add oregano, salt and pepper and cook for 2 additional minutes – vegetables should be soft a lightly browned.
  3. Add the vermouth and the vegetable broth and simmer partially covered for 45 minutes over medium-low heat.
  4. Add the cream and warm for 2 minutes.
  5. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  6. To serve, ladle soup into bowls.

Serves 6 as a starter or 4 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

Filed Under: American, Soups, Starters, Vegetables Tagged With: , , , , ,
27 October 2010 Chorizo and Manchego Bites – Perfect Little Tapas Item

Chorizo and Manchego Bites – Perfect Little Tapas Item

October 27, 2010 By
Chorizo & Manchego Bites

Chorizo & Manchego Bites

Do you ever host hors-d’oeuvres parties and run out of ideas on what to make?  I love the idea of tapas for a home party and often struggle to make tasty bites while also having the freedom to prepare some of the dishes ahead of time.  The Chorizo and Manchego Bites fulfill the easy and tasty requirements and take so little work to prepare.

Ingredients:

  • 4-5 fresh Chorizo sausages (could use other fresh sausages with a bit of heat to them)
  • 1/2 pound – 1 pound Manchego cheese, cut into bite-size cubes

Directions:

  1. Heat your grill to medium-high heat and grill Chorizo sausages for about 6-7 minutes until the exterior of the sausages show some charred bits.  Let rest for 2-3 minutes then cut each sausage into 5-7 bite-size pieces.
  2. While the sausage is grilling, thread about 25 cheese cubes onto toothpicks.  Ensure to push the cheese towards the end of the toothpick where guests hold them to allow room for the Chorizo pieces.
  3. Thread a piece of Chorizo onto the toothpicks, touching the cheese, to allow the cheese to slightly melt from the heat of the hot sausage.  Serve!

Makes approximately 25 perfect bites.

Notes: You can easily double or triple the number of sausages and cheese cubes to allow for a larger group of people.  You could thread the cheese cubes ahead of time and keep refrigerated until party time.  You could also grill the sausages ahead of time, slice them and keep them warm in a foil-covered pan in a 200 degree oven for up to an hour before serving.

Filed Under: Cheese, Spanish, Starters Tagged With: , , , , ,
20 September 2010 Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce

Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce

September 20, 2010 By

Gnocchi with Butternut Squash

No, this recipe isn’t for the faint of heart (literally and figuratively) – it’s rich, decadent and perfect on a cool evening.  This recipe came about because I was looking for ways to use up my huge harvest of sage.  Serve this as a side dish or starter as a little goes a long way.

Ingredients:

  • 2 cups diced butternut squash
  • 3 tbs vegetable oil
  • 4 strips bacon
  • 1 cup potato gnocchi, homemade or store-bought
  • 3 tbs butter
  • 2 tsp chopped fresh sage
  • 1 cup light cream
  • 2 ounces Danish Blue cheese, crumbled
  • 1/2 tsp black pepper

Directions:

  1. Heat oven to 400 degrees.  Place diced butternut squash on a cookie sheet and drizzle with oil to coat.  Roast in the oven for 20 minutes or until tender, set roasted butternut squash aside in a small dish.  Keep oven at 400 degrees.
  2. Place bacon strips on two layers of paper towel and cover with an additional layer or paper towel.  Cook in the microwave for 4 minutes, or until bacon is soft-crispy.  Cut bacon in thin strips with scissors, set aside.
  3. In a medium saucepan, bring water to a boil.  Add gnocchi and cook for 2 minutes.  Drain well and set aside.
  4. In the saucepan the gnocchi cooked in (why dirty two pots?!), melt butter over medium-high heat.  Once butter is beginning to brown, add the sage and cook for 1 minute.
  5. Add cream to the sage butter and cook for 2 minutes, stirring constantly.  Reduce heat to medium-low and add blue cheese.  Stir for 1 minutes.  Add the gnocchi, the roasted butternut squash, the chopped bacon and the black pepper and gently stir to combine.
  6. Spoon the gnocchi mixture into two 8-ounce ramekins or other small, oven-proof dishes, and bake in the oven for 5 minutes.

Serves 2.

Notes:  I’d skip this recipe if you don’t have fresh sage as you truly won’t get the same flavor from dried sage.  This recipe can easily be doubled to serve 4.  Don’t have Danish Blue cheese?  Use another type of blue cheese!

Filed Under: American, Cheese, Italian, Pasta, Sides, Starters, Vegetables Tagged With: , , , , ,
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