Search results for 'shallot'

More Grand Central Market and Fresh Direct Goodies

21 Dec

I’ve already written about the Veal Bratwurst from the Market in Grand Central Station twice.  I really like them.  They’re sweet and flavorful without being over powering.  We picked up some more on our last adventure home from Westchester and decided it was time to spice them up a bit… so we cooked them in beer and onions and then grilled them on our stove grill top.


It was very easy to do.

Next up I had some miniature sweet potatoes from a recent Fresh Direct order.  I love fingerling potatoes, and I love sweet potatoes, so I was hoping the merger would work in my favor.

I decided to roast them the way I did the purple potatoes last time that went so well with the brats.

To complete the meal, Mike suggested we make a cold bean salad in a vinegar dressing.  I was game and we picked up green beans and wax beans from a stand at the Grand Central Market.

We blanched them for just about 3-4 minutes and then stuck them in a bowl of ice water.

Then we dressed them up with shallots, balsamic vinegar, and olive oil.

The completed plates were quire pretty.


As it turns out, I much prefer these brats just cooked on their own.  The beer and onions gave it a flavor that I thought I SHOULD have liked,but just didn’t.  It took away from the naturally good flavor of the brat itself.  Oh well!

The sweet potatoes were also good but not as good as those purple potatoes.  I also can’t seem to get them browned in the same way.  That first time was definitely the best and I haven’t been able to repeat it since.

The best part of the meal was definitely the bean salad.  Props to Mike for the idea and execution.  Nom Nom Nommy.

Duck… Duck… Duck… Cranberry

27 Nov

Another great “you know me SO well” housewarming gift came from Kim.  I had noted that I needed ramekins, but was so surprised when the ones that came to my house had frozen Mac & Cheese in them!  (Kim also sent me a jar of pumpkin butter from William Sonoma which is OH SO splendid.)  We defrosted them but needed a protein.  On the end of our new block is a butcher shop and I sent Mike on a mission to pick something interesting out.  I think he got a bit flustered, but he managed to secure 2 duck breasts and 2 duck legs.  I don’t think he realized that a duck breast has TWO, so we had a LOT of food PLUS another set of duck boobs in the freezer for another night.  I was a little disappointed to see that the he got frozen meat from the butcher, but it was still fun and duck, so why not?

On a quest to find a way to not only use the duck but to also use some of the HUGE bags of cranberries I have leftover, I found another Cookstr recipe that seemed adaptable. Sure it called for cherries, but what is a cranberry if not a tart little cherry?  More maple syrup would surely make it palatable!

We even used the middle griddle top that came with our stove rather than 2 big frying pans.

The sauce was very liquidy, but it cooked down into a delicious syrupy masterpiece that smelled heavenly.

The duck must have been thicker than the recipe called for since it took at least twice the time to cook (and I’m still not positive it was fully done, but we’re not sick, so I call it a win!)  The skin got crispy, but not quite crispy enough for some reason.

Most duck recipes called for cooking or braising for hours… so I guess I can’t complain too much for taking the quick way out.  It just didn’t have the pizazz I wanted or expected of duck.

Slicing into it was easy on the breasts… the legs were another battle.

The sauce definitely added some punch to it… though again, not my favorite dish.

Next time I make duck I’ll try one of the longer cooking recipes to see if that makes it better.  I also just realized I forgot to take a pic of the Mac & Cheese. D’oh!  Luckily we have two more so I’ll have to give them their photo op later.

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RECIPES
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Ingredients

4 boneless duck breasts, about 7oz (200g) each

½ tsp salt, plus more to taste

½ tsp lightly crushed black peppercorns, plus more to taste

For the sauce

1 tbsp butter

1 shallot, finely chopped (we were missing this)

1/3 cup ruby port (we used leftover red wine from the party)

1 tbsp maple syrup

1 whole star anise (we were missing this too)

1 sprig of rosemary (we used dried)

½ cup chicken stock

2 cups pitted fresh bing cherries (we used cranberries)

salt and freshly ground black pepper

Directions

(If you want to prepare ahead, the sauce can be made and refrigerated up to 2 days in advance.)

1. Score the skin of each duck breast with a sharp knife. Season with the salt and crushed pepper. (I made little Xes… still not sure if this was correct)

2. Place the duck breasts, skin-side down, in a large frying pan. Cook over medium-high heat for about 8 minutes. Turn and brown the other sides, about 3 minutes for medium-rare. Transfer to a carving board and let stand for 5 minutes.

3. To make the sauce, melt the butter in a saucepan over medium heat. Add the shallot and cook, stirring often, about 2 minutes, until softened.

4. Stir in the port, maple syrup, star anise, and rosemary, and boil for 30 seconds. Add the stock and boil for about 3 minutes, or until slightly reduced. Add the cherries, and cook for 2 minutes more, until heated. Season with salt and pepper. Slice each breast on the diagonal into thick slices and transfer each to a plate. Top with the sauce and serve hot.

Mike’s birthday dinner- Part 1: My kitchen

16 Oct

When I realized I had the day of Mike’s birthday off, I decided that it would become a cooking extravaganza.  I asked him what menu he wanted and he selected something with lamb, a risotto, our infamous brussel sprouts, and homemade chocolate peanut butter CUPS for dessert.

After seeing that the price of lamb on Fresh Direct was absolutely outrageous ($45 for a single piece?! WTF?) I went with the lamb shoulder chop.  It was billed as being just as flavorful and juicy as its more expensive counterparts.  I looked around for recipes for a while and didn’t come up with anything that really jumped out at me.  I picked up a Bon Appetit magazine randomly at the hair salon that morning and, there it was… “Lamb Chops with Pomegranate and Dried Figs.”  Done.  Went to the gourmet food store and had problems finding pomegranate marmalade, so I went with a pomegranate jam instead and hoped for the best.

I decided to go with a mushroom risotto to compliment the other strong flavors and found a recipe that sounded good (see below).  It was a bitch to keep stirring while putting everything else together, but I’ve determined that constant stirring of risotto isn’t necessary after the first few additions of liquid.  Just gotta go back to it often.




This time I wound up making the brussel sprouts with small diced pancetta.  It produced more pancetta grease to brown the brussel sprouts in, however, I missed those big bites of pancetta when we were eating it later.  Next time, I’ll go half big dice half little dice.

The plate came together very well, and all the flavors played nicely against each other.

Dessert is where I started to get creative.  I made the chocolate peanut butter cups in much the same way I make my chocolate peanut butter bars.  I cut cupcake cups in half and then melted down some milk chocolate to fill in the bottom of the cups.  I would take the individual cups out into my hand and spread the chocolate up the sides of the cup to the edge.  To my surprise, it stayed, forming a perfect bowl in the center.  I put these in the fridge to harden.  I then whipped up some peanut butter filling.  For 12 individual cups, I had plenty of filling by combining 1 cup of peanut butter with 1/2 cup of powdered sugar, 2 TBsp butter, and about 1/2 cup of graham cracker crumbs.   I filled these into the hardened chocolate cups then tamped it down on the counter to get a perfectly even surface.  I then melted down some more chocolate and poured this over the peanut butter filling and smoothed it over to the edges.  Back in the fridge and 20 minutes later I had perfect little homemade reeses. It was SO easy and looked so good.  The paper was a wee bit hard to peel off (next time I’ll look for stiffer ones) but it all comes off and tastes so good.  I may give these as little gifts this holiday season.


(Making the cup bottoms)


(Filling the cups with peanut butter than putting on the top layer of chocolate)

This was so easy, in fact, that I felt as though I hadn’t done quite enough for Mike’s birthday.  The back of the chocolate morsels box had a recipe for “brownies that are more like fudge” so I decided to make some bigger peanut butter cups too.  I mixed up a smaller proportion of the brownie mixture and put it into 2 popover pans.  Baked these up and, while they were in the oven, got to making some peanut butter mousse (recipe below).  Once it was all done and the brownies cooled, I cut out the center of the top of the popover in a cone shape and then filled the inside with the peanut butter mousse.  Topped each one with an unwrapped peanut butter cup and v’oila:


(brownies cooked in popover pans)


(one with the center cut out for filling)


(folding together the peanut butter and whipped cream)


What was interesting about the mousse is that it was nice and fluffy and creamy the night I made it, but after refrigerating the leftovers, it definitely thickened and became more the consistency of soft fudge.  Delicious either way! Especially when mixed with some vanilla ice cream!

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RECIPES
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Lamb Chops with Fig and Pomegranate Relish

Ingredients

·      2/3 cup pomegranate seeds

·      1/4 cup diced dried Calimyrna figs

·      1 teaspoon chopped fresh mint

·      1 teaspoon balsamic vinegar

·      1 teaspoon pomegranate molasses

·      5 teaspoons olive oil, divided

·      1/2 teaspoon cumin seeds, lightly crushed, divided

·      2 5-ounce lamb loin chops or shoulder blade chops

Directions

1.              Mix pomegranate seeds (I omitted), diced figs, fresh mint, balsamic vinegar (good quality), and pomegranate molasses (or jam!) with 3 teaspoons oil, and 1/4 teaspoon cumin in small bowl.

2.               Sprinkle lamb with remaining 1/4 teaspoon cumin, salt, and pepper.

3.               Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat.

4.               Add lamb; cook to desired doneness, about 5 minutes per side for medium.

5.              Top with relish and serve.

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Gourmet Mushroom Risotto


Ingredients: (I halved this and it was still enough for 3 meals for the 2 of us)

·       6 cups chicken broth, divided

·       3 tablespoons olive oil, divided

·       1 pound portobello mushrooms, thinly sliced

·       1 pound white mushrooms, thinly sliced

·       2 shallots, diced

·       1 1/2 cups Arborio rice

·       1/2 cup dry white wine

·       sea salt to taste

·       freshly ground black pepper to taste

·       3 tablespoons finely chopped chives

·       4 tablespoons butter

·       1/3 cup freshly grated Parmesan cheese

Directions:

1. In a saucepan, warm the broth over low heat.

2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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Peanut Butter Mousse


Ingredients

·       1 cup creamy peanut butter

·       8-ounce packages cream cheese, room temperature

·       1 cup powdered sugar

·       1 tablespoon vanilla extract

·       1 cup chilled whipping cream

Directions

  1. Using electric mixer, beat peanut butter and cream cheese in large bowl to blend.
  2. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended.
  3. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form
  4. Fold gently into peanut butter mixture in 4 additions