Last week I began the food tour of the countries around the Mediterranean. Most all of the countries share a love for fresh seafood. This week the table features flank steak. The recipe I chose originally was prepared with boneless butterflied leg of lamb. However, a leg of lamb is a large piece of meat and I preferred to prepare a smaller version. I chose a flank steak because is has little fat and is simpler to work with. Here is what is on Marilyn's Table this week:
Mediterranean Stuffed and Rolled Flank Steak
Grilled Vegetable Salad
The stuffing for the steak is prepared in a blender or food processor. Blended until paste like are chopped sun-dried tomatoes, kalamata olives, rosemary, thyme, oregano, Dijon mustard, garlic, EVOO, red wine vinegar and cracked black pepper.
The steak is put between two sheets of plastic, pounded until about 1/3 inch thick and scored on one side. Reserve a tablespoon of the stuffing mixture for the sauce and spread the rest over the surface of the steak. Roll the steak tightly and tie with twine in about 3 or 4 places to hold together. Place steak on a plate and refrigerate UNCOVERED at least two hours, overnight is better. Preheat oven to 375 and bring steak to room temperature. Season steak with salt and pepper and sear in a very hot oiled pan until well browned. The meat is then placed in a roasting pan on a rack. Under the rack mix together the reserved stuffing, water, Dijon mustard, chopped garlic, rosemary and a bit more EVOO. Brush some of the sauce over the meat and roast about 20 minutes. Let the meat rest about 15 minutes and slice. Drizzle with the pan sauce to serve. A very nice presentation and it was delicious.
The vegetable salad was easily assembled. The vegetables are sliced into manageable pieces. They are: Sliced sweet onion, zucchini, red pepper, eggplant and a large parboiled potato. The vinaigrette is: EVOO, garlic, balsamic vinegar, mint, oregano, marjoram and salt and pepper. Shake well in a covered jar and toss carefully with the vegetables. Preheat a grill pan and oil surface lightly. Grill vegetables until they are softened and have nice grill marks. Serve at room temperature with a bit of crumbled Feta cheese. I will use this recipe again perhaps with some different vegetables (but always red pepper for color)
This Table was colorful and full of flavor. A success in every way.
Next week I will take a short break from the Mediterranean tour and prepare my St. Patrick's Day table. The usual corned beef and cabbage, but in slightly different presentations. Stop by and take a look.
Tuesday, March 13, 2012
Monday, March 5, 2012
A Mediterranean Tour
Last week I mentioned my interest in the foods of the Mediterranean. Upon further investigation I am rethinking the project. I pulled out a map to see the countries and cuisines which surround the Mediterranean. I'm not sure I am going to research North Africa, Turkey or the Middle East. I think I will have my hands full putting together Tables from Greece, Italy, Spain and the South of France.
This week Marilyn's Table has seafood as the focus. Shellfish and other finned fish are plentiful in the towns along the coastal regions. Here is what is on the table:
Seafood Cioppino
Gratin of Salmon and Spinach
Asparagus-Morel Risotto
The Cioppio is a simple, yet flavorful stew. Onions, garlic and celery are sauteed in EVOO until soft. Canned fire roasted tomatoes, clam juice and tomato paste are added and simmered until heated through. Red wine vinegar, Italian seasoning, bay leaf and a bit of sugar are added.. Fish fillets which have been cut in chunks are folded in (I used haddock) and cooked until they flake. Shrimp which have been cut in half, one can each lump crabmeat and chopped clams complete the seafood mixture. When the shrimp are pink the stew is ready to serve with chopped parsley and garlic cheese bread. It was a cold snowy Saturday and this really hit the spot and I look forward to reheating bowls over the course of the week.
Risotto is an excellent rice dish that is easy to prepare and very versatile. There is no end of what to add to make a filling side dish. This week the recipe called for chopped asparagus and morel mushrooms. Morel mushrooms have a very short season in spring when they are fresh. I keep dried morels so when I want to use this very unique mushroom, I have them at the ready. I reconstituted them in white wine. After they are softened, I drained the wine into chicken broth heating on the back of the stove. Diced onion is sauteed in EVOO and a bit of butter. The chopped asparagus and mushrooms are added to the onion. Arborio rice is mixed in until the grains are coated. The warm stock/wine mixture is added a ladle at a time stirring until absorbed. After all the stock has been added, the pot is removed from the heat and grated Parmesan cheese folded in. The dish is served with minced parsley.
Whole Foods had some very nice Atlantic wild salmon. I found a recipe using a gratin dish. A bag of fresh spinach is wilted in a large saucepan, removed and rough chopped. Onion and garlic are softened in EVOO. A bit of Dijon mustard is stirred in and the spinach added. Most of the mixture is spread over the bottom of an oiled gratin dish. The salmon is laid on top and the rest of the spinach is tucked around the sides. Fresh lemon juice is squeezed over the top along with salt and pepper. A handful of dry bread crumbs is sprinkled over the top. (I used Panko, my favorite) Bake until the fish flakes.
The gratin and the risotto made an excellent meal and I found that mixing the two leftovers together a lunch to look forward to.
Next week I plan a Table from either Spain or the South of France. Stay tuned and have a great week.
This week Marilyn's Table has seafood as the focus. Shellfish and other finned fish are plentiful in the towns along the coastal regions. Here is what is on the table:
Seafood Cioppino
Gratin of Salmon and Spinach
Asparagus-Morel Risotto
The Cioppio is a simple, yet flavorful stew. Onions, garlic and celery are sauteed in EVOO until soft. Canned fire roasted tomatoes, clam juice and tomato paste are added and simmered until heated through. Red wine vinegar, Italian seasoning, bay leaf and a bit of sugar are added.. Fish fillets which have been cut in chunks are folded in (I used haddock) and cooked until they flake. Shrimp which have been cut in half, one can each lump crabmeat and chopped clams complete the seafood mixture. When the shrimp are pink the stew is ready to serve with chopped parsley and garlic cheese bread. It was a cold snowy Saturday and this really hit the spot and I look forward to reheating bowls over the course of the week.
Risotto is an excellent rice dish that is easy to prepare and very versatile. There is no end of what to add to make a filling side dish. This week the recipe called for chopped asparagus and morel mushrooms. Morel mushrooms have a very short season in spring when they are fresh. I keep dried morels so when I want to use this very unique mushroom, I have them at the ready. I reconstituted them in white wine. After they are softened, I drained the wine into chicken broth heating on the back of the stove. Diced onion is sauteed in EVOO and a bit of butter. The chopped asparagus and mushrooms are added to the onion. Arborio rice is mixed in until the grains are coated. The warm stock/wine mixture is added a ladle at a time stirring until absorbed. After all the stock has been added, the pot is removed from the heat and grated Parmesan cheese folded in. The dish is served with minced parsley.
Whole Foods had some very nice Atlantic wild salmon. I found a recipe using a gratin dish. A bag of fresh spinach is wilted in a large saucepan, removed and rough chopped. Onion and garlic are softened in EVOO. A bit of Dijon mustard is stirred in and the spinach added. Most of the mixture is spread over the bottom of an oiled gratin dish. The salmon is laid on top and the rest of the spinach is tucked around the sides. Fresh lemon juice is squeezed over the top along with salt and pepper. A handful of dry bread crumbs is sprinkled over the top. (I used Panko, my favorite) Bake until the fish flakes.
The gratin and the risotto made an excellent meal and I found that mixing the two leftovers together a lunch to look forward to.
Next week I plan a Table from either Spain or the South of France. Stay tuned and have a great week.
Sunday, February 26, 2012
Let the Good Times Roll
Mardi Gras ends on Fat Tuesday, so the food that is generally prepared is a bit of a last hurrah before Lent. I decided I would do seafood since I expect to prepare a lot of fish during Lent.
The recipe I chose is a combination of several Jambalaya's and Gumbo's I found. Chicken thighs are sauteed in a large skillet until browned and the skin is rendered. They are then removed and set aside. Onion, celery, red bell pepper and garlic are sauteed in the pan with a bit of vegetable oil. Sliced andouille sausage is added and browned. Thyme leaves are added with a can of diced tomatoes, bay leaves, clam juice and chicken stock The chicken thighs are put back in the pan and simmered until they are cooked through. Remove and cool enough to handle. Shred the chicken and return it to the pan, discarding the skin and bones. Before serving add shrimp and cook until they are pink and cooked. I fixed polenta instead if the usual cheese grits. The polenta is toasted in a dry pan until lightly browned. Chicken broth and clam juice are added and simmered until all the liquid is absorbed. Grated cheese is stirred in. The chicken and shrimp dish is served over the polenta with chopped parsley. Very rich, but very good.
I don't usually have dessert and last year I made a King Cake which I gave away. Not wanting to make another one of them, I chose a variation of Bananas Foster, made famous in New Orleans. Butter, brown sugar, orange juice, cinnamon and nutmeg are simmered in a skillet until slightly thickened. Sliced bananas and toasted pecans are folded in and served over ice cream. An excellent ending to an excellent meal.
In the next weeks I will be delving into the world of Mediterranean food. I found several cookbooks in my collection I have not used and will peruse them for Marilyn's Table. Stay Tuned!!
The recipe I chose is a combination of several Jambalaya's and Gumbo's I found. Chicken thighs are sauteed in a large skillet until browned and the skin is rendered. They are then removed and set aside. Onion, celery, red bell pepper and garlic are sauteed in the pan with a bit of vegetable oil. Sliced andouille sausage is added and browned. Thyme leaves are added with a can of diced tomatoes, bay leaves, clam juice and chicken stock The chicken thighs are put back in the pan and simmered until they are cooked through. Remove and cool enough to handle. Shred the chicken and return it to the pan, discarding the skin and bones. Before serving add shrimp and cook until they are pink and cooked. I fixed polenta instead if the usual cheese grits. The polenta is toasted in a dry pan until lightly browned. Chicken broth and clam juice are added and simmered until all the liquid is absorbed. Grated cheese is stirred in. The chicken and shrimp dish is served over the polenta with chopped parsley. Very rich, but very good.
I don't usually have dessert and last year I made a King Cake which I gave away. Not wanting to make another one of them, I chose a variation of Bananas Foster, made famous in New Orleans. Butter, brown sugar, orange juice, cinnamon and nutmeg are simmered in a skillet until slightly thickened. Sliced bananas and toasted pecans are folded in and served over ice cream. An excellent ending to an excellent meal.
In the next weeks I will be delving into the world of Mediterranean food. I found several cookbooks in my collection I have not used and will peruse them for Marilyn's Table. Stay Tuned!!
Monday, February 20, 2012
Reflections...
This week marks the beginning of Lent on the Christian calendar. First is Fat Tuesday (Shrove Tuesday in the UK) and then Ash Wednesday. During the 46 day period before Easter it is tradition to 'give up' something, usually the eating of meat. and/or a habit. So, Fat Tuesday is a last chance to indulge before the six week abstinence. With that thought in mind here is what is on Marilyn's Table this week:
Grilled Rib Lamb Chop with Fennel Relish
Herbed Yukon Gold Sweet Potato Mash
Fat Tuesday's menu is traditionally pancakes. I'm not much of a fan of pancakes, but these were easy to prepare and there enough left from the weekend to warm on Tuesday.
Blender Pancakes with Lemon and Powder Sugar
Winter Fruit Salad
First, the lamb chop meal. Penzeys makes a very nice no salt lamb seasoning which I used for the grilled chop. However, the two stars of this meal were the fennel relish and the potato mash.
Chop a bulb of fennel and saute with chopped shallot and garlic. When softened, remove from heat and stir in a bit of anchovy paste, chopped parsley, chopped Calamata olives, capers, red pepper flakes and sherry vinegar. Set aside while making the potato mash.
In a pot cook until just tender, cubed, peeled Yukon Gold and sweet potatoes. Remove from heat and drain. Mash with a small bit of butter. While the potatoes are cooking, in another pan put milk, whole peppercorns, a bay leaf and herbs, I used fresh thyme, rosemary and sage. Heat until the milk bubbles around the edges. Remove from the heat and set the mixture aside for 10 minutes while the flavors of the herbs can infuse with the milk. Strain and whip into the potatoes. Season with salt and pepper if you desire.
Can you hear them? I can! Simon and Garfunkel. Parsley, sage, rosemary and thyme perked up the flavors of this meal. The relish added a crunch and the herbed potatoes were truly amazing..
On to the practice pancake meal. These pancakes were more like crepes, Eggs, milk, melted butter, sugar vanilla and salt are put into a blender. When completely blended, flour is added a bit at a time. The batter is very thin. Cook one at a time using two tablespoons of the batter. Cover with a paper towel and keep warm in the oven. Fold them over and put on the plate. Drizzle with fresh lemon juice and dust with powder sugar. Along with these I served a winter fruit salad. Fresh orange and grapefruit supremes (segments), sliced fresh pineapple and kiwi. A pretty colorful plate and the citrus cut the sweetness of the pancakes.
Next week I am planning a New Orleans Mardi Gras meal. I hope you check in! Have a great week!
Grilled Rib Lamb Chop with Fennel Relish
Herbed Yukon Gold Sweet Potato Mash
Fat Tuesday's menu is traditionally pancakes. I'm not much of a fan of pancakes, but these were easy to prepare and there enough left from the weekend to warm on Tuesday.
Blender Pancakes with Lemon and Powder Sugar
Winter Fruit Salad
First, the lamb chop meal. Penzeys makes a very nice no salt lamb seasoning which I used for the grilled chop. However, the two stars of this meal were the fennel relish and the potato mash.
Chop a bulb of fennel and saute with chopped shallot and garlic. When softened, remove from heat and stir in a bit of anchovy paste, chopped parsley, chopped Calamata olives, capers, red pepper flakes and sherry vinegar. Set aside while making the potato mash.
In a pot cook until just tender, cubed, peeled Yukon Gold and sweet potatoes. Remove from heat and drain. Mash with a small bit of butter. While the potatoes are cooking, in another pan put milk, whole peppercorns, a bay leaf and herbs, I used fresh thyme, rosemary and sage. Heat until the milk bubbles around the edges. Remove from the heat and set the mixture aside for 10 minutes while the flavors of the herbs can infuse with the milk. Strain and whip into the potatoes. Season with salt and pepper if you desire.
Can you hear them? I can! Simon and Garfunkel. Parsley, sage, rosemary and thyme perked up the flavors of this meal. The relish added a crunch and the herbed potatoes were truly amazing..
On to the practice pancake meal. These pancakes were more like crepes, Eggs, milk, melted butter, sugar vanilla and salt are put into a blender. When completely blended, flour is added a bit at a time. The batter is very thin. Cook one at a time using two tablespoons of the batter. Cover with a paper towel and keep warm in the oven. Fold them over and put on the plate. Drizzle with fresh lemon juice and dust with powder sugar. Along with these I served a winter fruit salad. Fresh orange and grapefruit supremes (segments), sliced fresh pineapple and kiwi. A pretty colorful plate and the citrus cut the sweetness of the pancakes.
Next week I am planning a New Orleans Mardi Gras meal. I hope you check in! Have a great week!
Sunday, February 12, 2012
I'M BACK!!
OK so it's time to start my new style of eating and fill you in on it. I've successfully cut down on the heavy holiday foods and begun a healthier menu. Today the menu for Marilyn's Table is:
Sauteed Halibut with Romesco Sauce
Mediterranean Roasted Broccoli & Tomatoes
Broiled Grapefruit with Crystallized Ginger Glaze
With Lent coming in a couple of weeks, I thought it time to pursue more seafood into my menu. Today it is halibut, a mild, firm fleshed fish. I sauteed the steaks in EVOO after I prepared the sauce. Red bell peppers were on sale this week so I bought half a dozen and broiled them. After the skin is blackened they are put into a paper bag to steam. After the steaming the blackened skin slides right off. They are put in a blender with a softened, stemmed and seeded Ancho chili, salt, toasted sliced almonds, red wine vinegar, sugar, red pepper flakes, garlic and some whole grain bread. The sauce is served on top of the sauteed halibut. Excellent and I will need to find ways to use the leftover sauce. Perhaps on a chicken breast or tossed with pasta?
The salad/vegetable is made with roasted broccoli, cherry tomatoes, garlic, EVOO and a bit of salt. After the broccoli is lightly browned and the cherry tomatoes are softened, they are removed from the oven and tossed with grated lemon zest, lemon juice, sliced pitted olives, oregano and rinsed capers. This can be served warm or room temperature. Either way is excellent and very colorful.
I'm not a dessert fan, but sometimes a bit of sweetness is wanted. The glaze for the grapefruit is crystallized ginger with nutmeg and a bit of vanilla. It is ground in my spice grinder and spread over the grapefruit half and put under the broiler. I served Cutie slices and dried cranberries for some color. I have not broiled grapefruit before and will do it again. Very nice ending to the meal.
Next week I will begin Lenten menus. First will be Shrove Tuesday's traditional pancakes and then the following week a Mardi Gras feast straight from New Orleans.
Have a great week and Happy Valentines Day to those of you who celebrate it!!
Sauteed Halibut with Romesco Sauce
Mediterranean Roasted Broccoli & Tomatoes
Broiled Grapefruit with Crystallized Ginger Glaze
With Lent coming in a couple of weeks, I thought it time to pursue more seafood into my menu. Today it is halibut, a mild, firm fleshed fish. I sauteed the steaks in EVOO after I prepared the sauce. Red bell peppers were on sale this week so I bought half a dozen and broiled them. After the skin is blackened they are put into a paper bag to steam. After the steaming the blackened skin slides right off. They are put in a blender with a softened, stemmed and seeded Ancho chili, salt, toasted sliced almonds, red wine vinegar, sugar, red pepper flakes, garlic and some whole grain bread. The sauce is served on top of the sauteed halibut. Excellent and I will need to find ways to use the leftover sauce. Perhaps on a chicken breast or tossed with pasta?
The salad/vegetable is made with roasted broccoli, cherry tomatoes, garlic, EVOO and a bit of salt. After the broccoli is lightly browned and the cherry tomatoes are softened, they are removed from the oven and tossed with grated lemon zest, lemon juice, sliced pitted olives, oregano and rinsed capers. This can be served warm or room temperature. Either way is excellent and very colorful.
I'm not a dessert fan, but sometimes a bit of sweetness is wanted. The glaze for the grapefruit is crystallized ginger with nutmeg and a bit of vanilla. It is ground in my spice grinder and spread over the grapefruit half and put under the broiler. I served Cutie slices and dried cranberries for some color. I have not broiled grapefruit before and will do it again. Very nice ending to the meal.
Next week I will begin Lenten menus. First will be Shrove Tuesday's traditional pancakes and then the following week a Mardi Gras feast straight from New Orleans.
Have a great week and Happy Valentines Day to those of you who celebrate it!!
Wednesday, January 4, 2012
Fabulous Feasts
Well here we are, the beginning of a new year, 2012. I would like to reflect on the last two months of 2011 and the amazing food on both Marilyn's Table and the holiday table in Wisconsin. I will begin with our Christmas Eve table.
Chop Suey with Rice
Egg Rolls
Pot Stickers
Steamed buns
Chop Suey was a tradition my mother made every year. Chris has a knack of deconstructing recipes and reinventing them into a healthier dish. He did the same with this recipe; fresh vegetables instead of the canned ones. It was very good and brought back memories of growing up. The egg rolls, pot stickers, and steamed buns were a nice addition to the meal.
Christmas Day is always interesting since the dishes for the meal are brought by all attending. Here is what was on the table:
Brazilian Cheese Puffs
Salmon-Artichoke-Cheese Spread
Ham
Herbed Root Vegetables
Not Yo Mama's Green Bean Casserole
Pretzel Rolls
Cherry Pie
The Brazilian Cheese Puffs is a recipe that came from Susan, with whom I work. They are really good. They are made similar to cream puffs in that the water and butter are heated in a sauce pan and the tapioca flour (something I had not worked with before) is stirred in along with grated cheese (Parmesan), salt and two eggs. The batter is baked in mini muffin tins and served hot from the oven. The outsides are crispy and the center is very creamy. They are going to be a tradition!
The spread has ten ingredients, but was very easy to put together. The recipe called for diced chicken, but I substituted diced poached salmon instead. Everything is put in a bowl and mixed together. Along with the salmon, cream cheese, Parmesan cheese, diced drained artichoke hearts, chopped toasted pecans, green onions, lemon juice and salt and pepper. I served it in a hollowed out bread bowl with crackers. Another winner!
A counter top roaster is a new addition to the Clay's kitchen and makes meal preparation so much easier and frees up the oven. They did two turkey breasts in it for Thanksgiving and for Christmas a spiral sliced ham with a glaze. Unfortunately I don't remember what was in the glaze, but it was just right with the ham. Root vegetables are a favorite so I cooked small Yukon gold potatoes, baby carrots, baby turnips and baby parsnips in a small about on water and butter until they are fork tender. A stick of butter is softened and mixed with a mixture of fresh herbs, rolled into a log and frozen. When the vegetables are cooked the log is sliced and stirred into the vegetables. The dish is very colorful and enjoyed by all. As Chris did for Christmas Eve with the chop suey, he reinvented the traditional green bean casserole. No canned soup was used and the beans were not canned. The sauce had carrots, onion and diced fresh mushrooms. The topping is a mixture of toasted bread crumbs, french fried onion rings and crumbled bacon. Sorry Campbell Soup, but this is better! The pretzel rolls were a new addition not only to the table, but the preparation was something Chris had not before either. We all enjoyed them so I expect we will see them on future tables. While we watched a movie later on, we had warm cherry pie with ice cream. Again a wonderful meal with lots of leftovers.
My New Years Eve was quiet, but my meal was memorable.
Baked Clams
Picked Herring Spinach Salad
Champagne Mojito
Pepper Crusted Beef Tenderloin
Shallot and Red Wine Reduction
Sauteed Smashed Yukon Gold Potatoes
Creamed Spinach
Fresh Fruit Slices with Cheese Cake Fondue
I have saved clam shells for years and use them whenever I make baked clams. I use canned chopped clams with sauteed onion, breadcrumbs and minced parsley. They are baked and served warm. Since the meal was spread out over the entire day, I also added a warm spinach salad with pickled herrings in a cream sauce. These are two of my favorites and I had a Champagne Mojito with them. I had never used a simple syrup before so that was a new experience. Equal parts of water and sugar are heated until the sugar is melted. The liquid is cooled and poured into a pitcher with wedges of lime and fresh mint leaves. The handle of a wooden spoon is used to 'muddle' the mixture. Light rum is added and poured into a glass. Champagne is poured over the mixture and a sprig of mint added. A lot of work for a ho hum drink. I won't bother with that again.
I really splurged on the meat and purchased a two pound piece of tenderloin. After rubbing the meat down with EVOO a mixture of crushed fresh peppercorns, paprika, minced fresh herbs and salt is rubbed into the surface. The meat is roasted for about 30 minutes or until medium rare. It is served with a reduction of sauteed shallots, red wine and beef broth. A bit of cornstarch is used to thicken the sauce and more minced herbs are added. I love sauteed smashed potatoes and creamed spinach, very simple but they were a perfect addition to the plate. I had leftovers on New Years Day and added the dessert. A mixture of cream cheese, sour cream, brown sugar, and cinnamon is used as a dip for slices of apple, pear, and melon. All in all the meals the last two months have been memorable.
I plan to take a couple of weeks off and get back to eating less and healthier. I will be back when I am back in the groove. Have a Happy and Healthy New Year to you all.
Chop Suey with Rice
Egg Rolls
Pot Stickers
Steamed buns
Chop Suey was a tradition my mother made every year. Chris has a knack of deconstructing recipes and reinventing them into a healthier dish. He did the same with this recipe; fresh vegetables instead of the canned ones. It was very good and brought back memories of growing up. The egg rolls, pot stickers, and steamed buns were a nice addition to the meal.
Christmas Day is always interesting since the dishes for the meal are brought by all attending. Here is what was on the table:
Brazilian Cheese Puffs
Salmon-Artichoke-Cheese Spread
Ham
Herbed Root Vegetables
Not Yo Mama's Green Bean Casserole
Pretzel Rolls
Cherry Pie
The Brazilian Cheese Puffs is a recipe that came from Susan, with whom I work. They are really good. They are made similar to cream puffs in that the water and butter are heated in a sauce pan and the tapioca flour (something I had not worked with before) is stirred in along with grated cheese (Parmesan), salt and two eggs. The batter is baked in mini muffin tins and served hot from the oven. The outsides are crispy and the center is very creamy. They are going to be a tradition!
The spread has ten ingredients, but was very easy to put together. The recipe called for diced chicken, but I substituted diced poached salmon instead. Everything is put in a bowl and mixed together. Along with the salmon, cream cheese, Parmesan cheese, diced drained artichoke hearts, chopped toasted pecans, green onions, lemon juice and salt and pepper. I served it in a hollowed out bread bowl with crackers. Another winner!
A counter top roaster is a new addition to the Clay's kitchen and makes meal preparation so much easier and frees up the oven. They did two turkey breasts in it for Thanksgiving and for Christmas a spiral sliced ham with a glaze. Unfortunately I don't remember what was in the glaze, but it was just right with the ham. Root vegetables are a favorite so I cooked small Yukon gold potatoes, baby carrots, baby turnips and baby parsnips in a small about on water and butter until they are fork tender. A stick of butter is softened and mixed with a mixture of fresh herbs, rolled into a log and frozen. When the vegetables are cooked the log is sliced and stirred into the vegetables. The dish is very colorful and enjoyed by all. As Chris did for Christmas Eve with the chop suey, he reinvented the traditional green bean casserole. No canned soup was used and the beans were not canned. The sauce had carrots, onion and diced fresh mushrooms. The topping is a mixture of toasted bread crumbs, french fried onion rings and crumbled bacon. Sorry Campbell Soup, but this is better! The pretzel rolls were a new addition not only to the table, but the preparation was something Chris had not before either. We all enjoyed them so I expect we will see them on future tables. While we watched a movie later on, we had warm cherry pie with ice cream. Again a wonderful meal with lots of leftovers.
My New Years Eve was quiet, but my meal was memorable.
Baked Clams
Picked Herring Spinach Salad
Champagne Mojito
Pepper Crusted Beef Tenderloin
Shallot and Red Wine Reduction
Sauteed Smashed Yukon Gold Potatoes
Creamed Spinach
Fresh Fruit Slices with Cheese Cake Fondue
I have saved clam shells for years and use them whenever I make baked clams. I use canned chopped clams with sauteed onion, breadcrumbs and minced parsley. They are baked and served warm. Since the meal was spread out over the entire day, I also added a warm spinach salad with pickled herrings in a cream sauce. These are two of my favorites and I had a Champagne Mojito with them. I had never used a simple syrup before so that was a new experience. Equal parts of water and sugar are heated until the sugar is melted. The liquid is cooled and poured into a pitcher with wedges of lime and fresh mint leaves. The handle of a wooden spoon is used to 'muddle' the mixture. Light rum is added and poured into a glass. Champagne is poured over the mixture and a sprig of mint added. A lot of work for a ho hum drink. I won't bother with that again.
I really splurged on the meat and purchased a two pound piece of tenderloin. After rubbing the meat down with EVOO a mixture of crushed fresh peppercorns, paprika, minced fresh herbs and salt is rubbed into the surface. The meat is roasted for about 30 minutes or until medium rare. It is served with a reduction of sauteed shallots, red wine and beef broth. A bit of cornstarch is used to thicken the sauce and more minced herbs are added. I love sauteed smashed potatoes and creamed spinach, very simple but they were a perfect addition to the plate. I had leftovers on New Years Day and added the dessert. A mixture of cream cheese, sour cream, brown sugar, and cinnamon is used as a dip for slices of apple, pear, and melon. All in all the meals the last two months have been memorable.
I plan to take a couple of weeks off and get back to eating less and healthier. I will be back when I am back in the groove. Have a Happy and Healthy New Year to you all.
Sunday, December 18, 2011
Garde Manger Revisited
My semester of Garde Manger has finished. Our final was last week and I was happy with my presentation. I chose to have it on Marilyn's Table this weekend.
Chicken Galantine
Couscous with Grilled Vegetables
Since my group made three galantines and I only used one for our presentation, there were two left. I brought one home and kept it frozen until time to prepare dinner. First let me explain that a galantine is a French dish. It is a meat wrapped pate. In this case the ground meat was chicken with pistachio nuts and small cubes of ham. it is mixed with eggs, spices and brandy. The skin is removed in one piece from a whole chicken and spread on plastic wrap; one chicken breast is pounded flat and placed on top of the skin. The ground mixture is piled in the center and rolled up. The roll is triple wrapped in plastic and then in foil. The ends are twisted and the roll is poached in a hot water bath on the stove top. When the internal temperature reaches 170 degrees it is removed and cooled. At that point it was frozen until we used it this week. When I thawed it, I unwrapped it and browned it in the oven. The roll is sliced and served atop the couscous and vegetable salad.
The couscous is simmered in chicken broth until all the liquid is absorbed. Thin slices of zucchini, yellow squash, red and green peppers are marinated in a vinaigrette and grilled. When grill marks are clear and the vegetables softened they are cut in small pieces and mixed with the couscous. A bit of the vinaigrette is tossed and the salad is served at room temperature with slices of the galantine on top. A pretty dish as well as tasty.
The class prepared a number of items that are to be served cold. Garde Manger is the art of cold food. Most of the preparations were of items I had never done before. We prepared a number of sausages, (mine was Kielbasa), duck confit which I used in a tart, gravlax of salmon, which I thought was a disaster; way too salty for my taste and a waste of lovely salmon. We also smoked several seafood products. My favorite was shrimp. Smoking gave them a unique flavor and we used them in salads and as garnishes for open faced sandwiches. The one preparation I was nervous about was sushi, but it turned out to be one of my favorites. The most difficult part is the preparation of the sticky rice. Rolling the rice in a sheet of nori and raw tuna was easier than I thought.
All in all the class was worth while and I see a stand mixer with some attachments and a sushi kit in my future.
Next week is Christmas and I will again travel north to my family in Wisconsin. I will fill you in on our table both for Christmas Eve and Christmas Day.
Have a very Merry Christmas and a Happy Holiday season!!
Chicken Galantine
Couscous with Grilled Vegetables
Since my group made three galantines and I only used one for our presentation, there were two left. I brought one home and kept it frozen until time to prepare dinner. First let me explain that a galantine is a French dish. It is a meat wrapped pate. In this case the ground meat was chicken with pistachio nuts and small cubes of ham. it is mixed with eggs, spices and brandy. The skin is removed in one piece from a whole chicken and spread on plastic wrap; one chicken breast is pounded flat and placed on top of the skin. The ground mixture is piled in the center and rolled up. The roll is triple wrapped in plastic and then in foil. The ends are twisted and the roll is poached in a hot water bath on the stove top. When the internal temperature reaches 170 degrees it is removed and cooled. At that point it was frozen until we used it this week. When I thawed it, I unwrapped it and browned it in the oven. The roll is sliced and served atop the couscous and vegetable salad.
The couscous is simmered in chicken broth until all the liquid is absorbed. Thin slices of zucchini, yellow squash, red and green peppers are marinated in a vinaigrette and grilled. When grill marks are clear and the vegetables softened they are cut in small pieces and mixed with the couscous. A bit of the vinaigrette is tossed and the salad is served at room temperature with slices of the galantine on top. A pretty dish as well as tasty.
The class prepared a number of items that are to be served cold. Garde Manger is the art of cold food. Most of the preparations were of items I had never done before. We prepared a number of sausages, (mine was Kielbasa), duck confit which I used in a tart, gravlax of salmon, which I thought was a disaster; way too salty for my taste and a waste of lovely salmon. We also smoked several seafood products. My favorite was shrimp. Smoking gave them a unique flavor and we used them in salads and as garnishes for open faced sandwiches. The one preparation I was nervous about was sushi, but it turned out to be one of my favorites. The most difficult part is the preparation of the sticky rice. Rolling the rice in a sheet of nori and raw tuna was easier than I thought.
All in all the class was worth while and I see a stand mixer with some attachments and a sushi kit in my future.
Next week is Christmas and I will again travel north to my family in Wisconsin. I will fill you in on our table both for Christmas Eve and Christmas Day.
Have a very Merry Christmas and a Happy Holiday season!!
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