Ruth's
RECIPES
from Around the World
A - G
(Alaska - Guatemala)
Including...
Colonel Tso's Chicken.
Chinese Recipe
Click here for Granny Smith Apple Tart with Caramel Sauce
Ask our Culinary Specialists to arrange your travel to these tasty destinations!
Ruth's
Recipes A - G
Alaska
America Antigua
Argentina Arizona
Asia Aspen
Australia Bahamas
Bermuda Bolivia
Bombay Boston
Brazil Breton
Brunswick County, VA
Cajun Country Canyon
Ranch Caribbean Charles City Charlottesville Cal-a-Vie
Chile China
Columbia
Crystal Cruises
Dallas
Denmark Dominica
Duck, NC
East Asia
Eastern Mediterranean Ecuador Egypt
Eleuthera England
Falls
Church, VA
Florence, SC
Florida France
Germany Greece
The Greenbrier Guatemala
Italian Recipe H - M New Orleans Restaurant N - R Spanish Recipe S - Z
This is the recipe of Kim Onder of Midlothian, of which she says that even those who don't care for salmon,love it when it's prepared this way.
2
T Dijon mustard
2 T unsalted butter, melted
1 T PLUS 1 t. honey
1/4 c. EACH: bread crumbs; finely chopped pecans OR walnuts
2 t. chopped fresh parsley
4 6-oz. salmon fillets
1 lemon, cut into wedges
Salt AND pepper to taste
An all-American dessert served (of all places) at the Sansei Seafood Restaurants in Hawaii.
Makes 3 tarts.
2 Granny Smith apples
puff pastry (buy prepared), cut six rounds
2 t. ground cinnamon
2 eggs
2 T. sugar
Cut apples into quarters and remove cores. Slice the apple quarters thinly and set aside. Using a coffee cup, press down on the puff pastry and cut into 5-inch-diameter circles. Use a fork to gently mark the puff pastry evenly. Beat the egg ad brush onto the puff pastry. Place puff pastry on baking sheet lined with parchment paper. Arrange 14 apple slices in a circular pattern, overlapping slightly. Combine sugar and cinnamon and sprinkle on top of apples. Bake in 400-degree oven for 8 minutes or until golden brown.
CARAMEL SAUCE INGREDIENTS:
1 c. sugar
1/2 c. water
1 c. heavy cream
1/4 lb. unsalted butter
Melt sugar in water and caramelize until brown. Add heavy cream. Whip in butter. Stir until smooth.
To serve, coat plate with warm caramel sauce. Place apple tart in the center of the plate. Optional: serve with vanilla ice cream.
This exotic, spicy, classic Caribbean soup has its origin with the Arawak Indians, the first inhabitants of Jamaica. Try it as a steamy, hearty start to an island meal or as a filling one-pot meal destined to chase away the blues!
Great with pumpkin bread!
6 oz. salt pork, chopped
1/2 lb. cubed boneless trimmed pork
2 large onions, chopped
2 lbs. spinach, stems removed and chopped
10 okra pods, chopped
4 c. beef OR chicken broth
1/2 Scotch Bonnet chili pepper, seeded and minced (can substitute jalapenos)
2 cloves garlic, chopped
1 tomato, chopped 2 scallions, chopped
1 t. ground black pepper
2 t. fresh thyme
This is a staple of Argentine cookouts (asados), where beef is slowly roasted over a wood fire. The traditional chimichurri is a fresh garlic and parsley sauce that can be made more pungent for bolder palates by adding up to eight cloves of garlic.
Note: You can store the sauce in an airtight container in the refrigerator for up to 2 weeks.
(Beef Tenderloin with Garlic-Parsley Sauce)
Cooking spray
4 c. sliced onion
1/2 t. sugar
1 1/1/4-lb. center-cut beef tenderloin
1/2 t. EACH kosher salt, garlic powder, dried oregano, black pepper
1/4 t. ground cumin
6 T Chimichurri (see recipe)
Place steaks on a grill rack coated with cooking spray and grill 2 minutes on each side or until desired degree of doneness. Cut steak across grain into thin slices. Top each steak with onion mixture. Drizzle each serving with 1 tablespoon Chimichurri.
Chimichurri (Garlic-Parsley Sauce)
2/3 c. vegetable broth
1/2 c. EACH, minced fresh parsley, fresh onion, red bell pepper
1/4 c. white vinegar
1/4 c. extra-virgin olive oil
1 t. EACH: kosher salt, dried oregano, crushed red pepper
1/2 t. black pepper
4 garlic cloves,minced
Combine all ingredients, stirring with a whisk until well-blended.
Simple, main course for weeknight cooking, ripe with seasonal flavors, ready in minutes, but tastes like a special occasion.
Might complement this meatless supper with a chopped romaine and sliced avocado salad, followed by orange sorbet with nut cookies for desert.
2 t. yellow cornmeal
1 10-oz. tube refrigerated pizza dough
1 1/2 c. purchased chipotle salsa
2 T olive oil
1 1/2 t. chili powder
1 1/2 c.shredded Mexican-style four-cheese mix or pizza cheese
1/4c. chopped fresh cilantro
Mix salsa, oil and chili powder in small bowl. Toss cheese and cilantro in medium bowl. Spoon salsa mixture over dough, leaving 1/2-in. border. Sprinkle with cheese mixture. Bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes. Cut into squares and serve. Makes 2 servings.
When Chef Ming Tsai flies from his restaurant Blue Ginger, outside Boston to tape his popular Food Network show in New York City, his carry-on luggage includes a side of Asian Sweet Potato Salad and a delicious *glazed-pork sandwich topped with cabbage slaw. (Let us know if you'd like this recipe, too.)
3 lbs. sweet potatoes
1/2 c. plus 1 T canola oil
1 T minced garlic
1 T rinsed and minced fermented black beans,
or 1 1/2 T soy sauce
1 T minced fresh ginger
2 T rice vinegar
1 T Dijon mustard
3 scallions, thinly sliced, salt and freshly ground pepper
Heat 1 tablespoon of the oil in a small skillet. Add the garlic, black beans and ginger and cook over moderate heat, stirring, until very fragrant, 2 to 3 minutes. Remove from the heat and whisk in the vinegar and mustard. Transfer to a bowl and whisk in the remaining 1/2 cup of oil. Stir in the scallions and season with salt and pepper. Gently fold in the potatoes. Serve warm or at room temperature.
When the St. Regis Hotel's Executive Chef, Jason Rogers participates in the "Food &Wine Magazine Classic at Aspen" , he considers more than just taste when designing new dishes. One of the factors he considers is healthfulness, trying to find ways to use a minimum of butter, cream and other less-than-nourishing ingredients to create a maximum of flavor. One strategy he uses for achieving this goal is to use healthy but delicious fruits and vegetables that make a big impact on the palate and on the overall nutritional value of the dish. A perfect example is golden California Raisins, one of the most healthful foods available, with loads of naturally sweet flavor packed into each and every bite - as demonstrated in this recipe.
(Indian inspired yogurt salad)
1 cucumber, halved, seeded and diced
1 c. yogurt
1 T California golden raisins
1/4 t. ras el hanout (a blend of Indian spices)
1/4 c. crumbled feta cheese, dried
1/4 c. diced red onion
1 t. finely chopped fresh mint
1 t. chopped fresh cilantro
1 T chopped scallion
1 t. diced jalapeno
Australian blue-eye cod is used for this recipe by Chef Kevin Donovan at his restaurant, Donovan's, near Melbourne. In the States, a good substitute would be sea bass or grouper. The scallop and Jerusalem artichoke garnishes can be eliminated to save time.
3 bay leaves
2 sprigs fresh thyme OR 1/4 t. dried
4 or 5 sprigs parsley
5 or 6 peppercorns
1 qt. chicken broth
1 lb. potatoes, peeled, cut into chunks
1/4 c. olive oil, extra-virgin preferred, divided
3 T butter, cut in small pieces
Sea salt AND freshly ground pepper to taste
2 large Jerusalem artichokes OR 1 medium celery root,
peeled, sliced in thirds (optional)
1 lb. fresh spinach, trimmed
8 oz. romaine lettuce, coarsely chopped
1 T fresh lemon juice
18 sea scallops (optional)
3 fillets sea bass or grouper, skin on, about 8 oz. each
Fill two large saucepans with water; heat to boil. Add potatoes to one pan; cook until tender, about 10 minutes. Drain hot potatoes; add 1 tablespoon of the oil, butter, and salt and pepper to taste. Mash until smooth. Keep warm. Meanwhile, add artichokes to other pan; cook until tender, about 5 minutes. Drain; rinse with cold water to stop cooking. Drain; pat dry. Set aside.
Heat water to boil in one of the saucepans. Add spinach and lettuce; cook until soft, 2 minutes. Drain; rinse with cold water to stop cooking. Drain; squeeze out as much water as possible. Puree greens in food processor or blender with 1/4 cup of the reduced broth; blend in remaining broth. Spoon puree back into saucepan; season with salt and pepper. Add up to 1 tablespoon lemon juice to taste. Heat over low heat; keep warm.
Heat oven to 375 degrees. Heat 1 tablespoon of the olive oil in a large oven-proof skillet over medium-high heat. Sear artichoke pieces and scallops in batches until golden brown on both sides, about 3 minutes. Remove; keep warm. Heat remaining 2 tablespoons of the oil in the same skillet over medium heat; cook fish fillets, skin side down, until skin is crispy, about 3 minutes. Turn skin side up; transfer to oven. Bake in preheated oven until fish almost flakes when tested with fork, about 8 minutes. Season with salt and pepper.
Cut each fillet in half. Make a mound of potatoes in the center of six plates; place fish on each mound. Spoon sauce around potatoes. Place 1 artichoke piece and 3 scallops on each plate as garnish. Makes 6 servings.
On the beachfront deck or inside the Ocean Club on Paradise Island is the most idyllic spot to taste superstar chef Jean-Georges Vongerlichten's classic chicken with green olives and cilantro.
1/4 c. extra-Virgin olive oil
1/4 c. minced onion
2 t. minced fresh ginger
2 t. minced garlic
One 2" cinnamon stick
3 saffron threads
2 c. chicken stock or canned low-sodium broth
Salt and freshly ground pepper
One 3 1/2-lb. chicken, cut into 8 pieces
2 T. minced green olives
2 t. fresh lemon juice
1 T. coarsely chopped cilantro, plus more for garnish
Season the chicken with salt and pepper. Heat 2 tablespoons of the olive oil in a large ovenproof skillet. Add the chicken, skin side down and cook over moderately high heat until lightly browned, 5 to 8 minutes. Turn the chicken and cook for 2 minutes. Turn the pieces skin side down and roast in the oven for about 25 minutes, or until the juices run clear when a thigh is pierced.
Remove the cinnamon stick from the sauce. Add the olives and the remaining 1 tablespoon of olive oil and season with pepper. Rewarm the sauce over low heat for 1 minute. Remove from the heat and stir in the lemon juice and the 1 tablespoon of chopped cilantro. Arrange the chicken on plates and spoon the sauce around it. Garnish with cilantro and serve.
In Bermuda, fish chowder is spiked with local rum, usually Gosling's Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment.
Bermuda Fish Chowder
1 medium onion,
chopped
1 green bell pepper, chopped
1 leek (white and pale green parts only), chopped
2 carrots, chopped
1 celery rib, chopped
1 medium tomato, peeled, seeded and chopped
2 large garlic cloves, minced
3 T unsalted butter
3 c. fish stock or bottled clam juice
5 c. water
2 1/4 lb. mixed white fish fillets such as cod, grouper, tilefish and snapper, skin and
bones removed
1/4 c. tomato paste
1 bay leaf
1 t. whole allspice, tied in a cheesecloth bag
1/2 t. dried thyme, crumbled
1 t. hot pepper sauce, or to taste
3 T cornstarch stirred together with 3 T water
12 small hard-shell clams such as littlenecks, scrubbed
1 lb. medium shrimp, shelled and deveined
2 to 3 T Worcestershire sauce
1/4 c. dark rum, or to taste
2 T Sherry pepper sauce
Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
Stir in clams, shrimp, Worcestershire sauce and rum and gently simmer 30 minutes Remove from heat and let chowder stand, covered, 1 hour. (Remove cheesecloth bag.) Gently return to a simmer and stir in Sherry pepper sauce. Serves 6 to 8 (makes about 12 cups)
"Plato paceno", which means "the dish from La Paz", is a street food common throughout Bolivia's capital city. It makes a main dish or it may also be served as an accompaniment to grilled beef or pork.
Spicy Potatoes and Corn with Fried Cheese
3 jalapenos,
seeded and coarsely chopped
6 medium plum tomatoes, seeded and coarsely chopped
2 T cilantro leaves, chopped
1/4 c. water
1 small white onion, coarsely chopped
2 T chopped mint
Kosher salt
2 lbs. medium Yukon Gold potatoes
6 ears of choclo (white Andean corn; see Note) or yellow corn
1 c. frozen lima beans
2 T corn oil
1 lb. queso blanco para freir (frying cheese), sliced 1/4 inch thick
Meanwhile, in a large pot of boiling water, cook the potatoes until almost tender, about 10minutes. Add the corn and cook for 10 minutes longer. Add the lima beans and cook for 5 minutes more. Drain all of the vegetables and set them aside.
Heat the oil in a medium nonstick skillet. Cook the cheese in batches over moderately low heat until golden brown, about 40 seconds per side. Transfer the potatoes to a plate and cut them in half. To serve, arrange 1 ear of corn, 1 halved potato, about 1/2 cup of lima beans and 2 slices of cheese on each serving plate. Top the potato with about 2 tablespoons of the salsa and serve, passing the remaining salsa at the table. Makes 6 side dish servings.
NOTE: Frozen choclo is available at Latin markets.
The Garam Masala in this recipe is a hot spice blend from India. It usually includes ground coriander, cumin, cinnamon, cloves, cardamom, and pepper.
Hot and Sweet Bombay Chicken
3 T flour
1 T red curry powder
1 t. garlic salt
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 T. vegetable oil
1 1/2 c. unpeeled Golden Delicious apples
1 c. chopped onion
1 T packed light brown sugar
1 t. Garam Masala (such as McCormick brand)
14 oz. fat-free half-and-half (such as Land O'Lakes brand)
2 t. coconut extract
2 t. arrowroot
A visit to historic Boston may include a serving of delicious baked beans. This kitchen-tested, family recipe has been enjoyed by Bostonians for many generations.
Grandma Klein's Boston Baked Beans
1 pkg. (1lb.)
navy or pea beans
1/4 lb. salt pork, cut in 2 pieces
1 small whole onion, peeled
1 t. dry mustard
8 c. water
1/3 c. molasses
1 t. salt
1/2 t. baking soda
3 T. sugar
1/4 t. pepper
Place beans, salt pork and onion in a bean pot or casserole. Add molasses, salt, sugar, dry mustard, pepper and a cup of liquid. Stir thoroughly. Add enough liquid to cover the beans. Cover bean pot or casserole.
Bake 2 hours at 300 degrees. Add the rest of the liquid and stir again. Bake an additional 1 1/2 hours (or until beans are tender.) Uncover last 1/2 hour. Serves 8.
From the recipe of Chef and prolific cookbook author Joyce Goldstein, as published in 'Food &Wine', December, 2001.
1/3 c. peeled and thinly sliced ginger
(3 oz.)
4 garlic cloves, chopped
2 jalapenos, seeded and chopped
2 T fresh lemon juice
1 T sweet paprika
2 T water
1/4 c. vegetable oil
3 medium onions, coarsely chopped
2 c. drained canned plum tomatoes, coarsely chopped, juices reserved
1/2 c. unsweetened coconut milk
1/2 c. dry-roasted peanuts, finely chopped
1/4 c. shredded unsweetened coconut, plus more for garnish
1/4 c. chopped cilantro, plus more for garnish
3 c. chicken stock or canned low-sodium broth
Salt and freshly ground pepper
2 lbs. skinless, boneless chicken thighs, cut into 1 1/2-in, pieces
Steamed rice and lemon wedges, for serving.
In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the onions and cook over moderate heat until softened, about 8 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro. Serve with steamed rice and lemon wedges. 4 Servings.
Far Breton Prune Flan is found at practically every pastry shop and farmer's market in Britany, but this recipe, enriched with butter and Armagnac-soaked prunes, is the best you're ever likely to taste.
18
large pitted prunes (about 6 oz.)
1/4 c. Armagnac or dark rum
1 c. all-purpose flour
1/2 c. plus 2 T sugar
Pinch of salt
3 large eggs
2 c. milk
4 T unsalted butter, melted and cooled
In a small bowl, soak the prunes in the Armagnac, stirring occasionally, until most of the liquid has been absorbed, 2 to 3 hours or overnight.
Preheat the oven to 400 degrees. Lightly butter a shallow 6-cup baking dish. In a large bowl, whisk the flour with the sugar and salt, then make a well in the center. Crack the eggs into the well and add 1/2 cup of the milk. Using a whisk, beat the eggs with the milk, working in some of the flour. Gradually add the remaining 1 1/2 cups of milk and the melted butter while whisking in more of the dry ingredients; whisk until smooth.
Using a wooden spoon, work the batter through a fine sieve into the baking dish. Scatter the prunes in the dish and bake for about 35 minutes, or until risen and deep golden. Let cool slightly before cutting into rectangles. The flan can also be served at room temperature or rewarmed. Makes 8 servings.
Brunswick County contends the stew first was built - and you definitely 'build' this stew - during a hunting trip there in 1828. Squirrel was its main ingredient, but it now consists primarily of chicken and vegetables.
(When it gets to the consistency that you can eat it with a fork, it's ready.)
3 lbs. chicken
1 quart water
2 ribs celery
1 small onion, whole
2 quarts tomatoes, fresh or canned
1 c. onion, chopped
3 medium white potatoes, peeled
1 quart butter beans, drained if canned
1 quart whole kernel corn, drained if canned
5 T sugar
Salt to taste, red and black pepper to taste
Add tomatoes, chopped onions and whole potatoes to broth. Cook over medium heat. When potatoes are tender, remove and mash, then return to stew. Add cut-up chicken, butter beans, corn, sugar, salt and pepper.
Bring to boil, stirring constantly. Cover, lower heat and simmer slowly, stirring occasionally to prevent sticking, for 3 to 5 hours, or until tomatoes fall apart. Freezes well. Makes 6 quarts.
This recipe is from the Cajun Culinary Classic and Shrimp Cookoff at the Louisiana Shrimp and Petroleum Festival in Morgan City, compliments of Keith Leonard with Catered Affairs.
Louisiana Shrimp and Petroleum Festival Morgan City, Louisiana (Aug. 31 - Sept. 4)
Main events are the Cajun Culinary Classic and a shrimp cookoff. There are four days of live music ranging from Cajun to zydeco to classic rock to gospel. Also a street carnival, street and water parades, a large arts and crafts show and fireworks over the Atchafalaya River.
2 sticks of butter
1/2 lb. peeled shrimp
1/2 lb. peeled crawfish tails
1 c. chopped onion
1c. chopped celery
1 c. chopped green pepper
1 1/2 T. Creole seasoning
1 T. minced garlic
11/2 T. dried basil
1 1/2 T. dried thyme
11/2 T. Worcestershire sauce
2 T flour
1 1/2 T. tomato paste
salt & hot sauce to taste
1 c. green onion (chopped)
Finely chop, but do not puree, seafood in food processor and set aside.
Mince onions, celery and green pepper in food processor, then place in sleeve to drain off excess liquid. Reheat skillet, adding the remaining stick of butter. Add Creole seasoning and vegetables and sauté on high heat for five minutes.
Reduce heat and stir in garlic, basil, thyme and cook for five minutes longer.
Add seafood, Worcestershire, flour and tomato paste to the vegetable mixture. Cook and stir five minutes. Add the green onions, salt, and hot sauce and cook for five more minutes.
Serve warm. Spread on slices of garlic bread. (Serves 6-10.)
Cal-a-Vie
(Vista, CA)
Prentiss Prawns with Mango, Papaya and Grapefruit Salad
24 shrimp, peeled and cleaned, then marinated in the following:
Marinade:
3 T low sodium soy sauce
1/2 c. apple juice
1/3 c. fresh lime juice
3 cloves of garlic, crushed
1/4 c. of ginger, minced
1 T sesame oil
1 t. honey
Sesame dressing for shrimp
1 t sesame oil
1 c. mirin
1/4 c. rice vinegar
1 T chopped herbs
(parsley, basil, chives)
Vinegar dressing for salad
2 T balsamic vinegar
2 T chopped herbs
2 T olive oil
Parsley, basil or cilantro, chives
Salt and black pepper to taste
4 c. mixed greens
1 mango, cut in slices
1 papaya, cut in slices
1/2 grapefruit, sectioned
2 tomatoes, peeled, seeded and finely sliced
Marinate shrimp for 30 minutes. Sauté shrimp in the marinade until cooked through, then chill. Wash lettuce and prepare separate dressings. To assemble, arrange a bed of lettuce on each plate and then place four shrimp in a swirling pattern. Place a small dollop of the yogurt dressing on the outside edge of each shrimp. Arrange fruit slices around shrimp, then place the diced tomatoes in center. Drizzle the vinegar dressing over the salad.
Servings per recipe: 6
Calories per serving: 282
Carbohydrates: 27 gr
Protein: 27 gr
Fat: 8 gr
Fiber: 4 gr
Cholesterol: 175 mg
Sodium: 500 mg
% calories from carbohydrates
40%
protein: 35%
fat: 26%
Canyon
Ranch
A Taste of Canyon Ranch
1/2 c. low-fast cream cheese
1/2 c. nonfat sour cream
1/4 c. grated Parmesan cheese
1/2 c. grated mozzarella cheese
2 T Lemon juice
1 1/2 t. salt
1 1/2 t. black pepper
1/2 c. chopped green chili
2 c. canned artichoke hearts, drained and rinsed
2. Combine cream cheese with all ingredients except the artichoke hearts in a food processor.
3. Mix well. Add artichokes and pulse until chunky. Place in an 8-inch baking pan and bake for 10 to 15 minutes or until bubbly. Serve with crackers, tortilla chips or vegetables.
Makes 4 servings.
This delicious recipe in the 'Southern Living' Take-Home Guide' from the 'Southern Living' Cooking School in Richmond, VA May 4-5, 2001, provides a quick and easy meal ideal for an indoor, or outdoor, buffet for family or friends.
with Spiced Pineapple Sauce
1 1/2 t. salt
1 1/2 t. pepper
1 t. ground allspice
1 t. ground ginger
3 T. lime juice
1 1/2 lbs. PORK Tenderloin
1 (19-oz.) can black beans, undrained
Hot cooked rice
Spiced Pineapple Sauce
Garnish: fresh pineapple slices
SPRINKLE lime juice over pork, and rub evenly with spice mixture. Place on a lightly greased baking sheet.
BAKE at 450 degrees for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Cut into slices.
COOK black beans in a saucepan until thoroughly heated; drain and spoon over rice. Top with pork slices. SERVE with Spiced Pineapple Sauce.
GARNISH, if desired.
Makes 6 servings.
Prep: 20 min.; Cook: 30 min.
Spiced Pineapple Sauce
1/2 c. orange juice
3 T. brown sugar
1/2 t. ground allspice
1/2 t. ground ginger
1/4 t. salt
Makes 1 1/2 cups.
Prep; 3 min., Cook; 10 min.
Charles
City, Virginia
(from Indian Fields Tavern
an idyllic farmhouse on Route 5)
This recipe is from Eugene Peay, chef at Indian Fields Tavern, where he works on perfecting his upscale Southern food.
2 lb. venison rack
4 oz. toasted pistachios, coarsely chopped
3 oz. cognac
2 oz. dark brown sugar
2 oz. heavy cream
1 oz. clarified butter
1 oz. softened butter
honey to taste
salt and pepper to taste
Have clarified butter in saucepan. Pan-sear rack until sugar begins to caramelize and pistachio nuts begin to brown. Finish in oven to desired degree of doneness. Deglaze pan with cognac, then add heavy cream. Finish by stirring in softened butter.
Charlottesville, Virginia
Boar's Head Inn
Delicious salad served in the diningroom at the Inn. For additional recipes or more information about Boar's Head Brand, call 877-422-4646.
2 red Delicious apples
1 t. lemon juice
1/2 lb. Boar's Head Maple Glazed Honey Coat Turkey
sliced 1/4 in. thick
2 stalks of celery, diced
1/2 c. chopped walnuts
1/2 c. mayonaise
Cut turkey into bite-sized pieces.
Add turkey, celery and walnuts to apples and toss with mayonnaise to coat entire mixture.
Serve on lettuce leaf and garnish with whole walnuts.
Chile
This hearty recipe is a cross between a soup and a stew. The grated fresh corn that's added at the end gives the dish body and a wonderfully fresh flavor. The beans need to soak overnight, so plan accordingly.
1 lb. dried
cranberry or pinto beans, soaked overnight and drained
2 T vegetable oil
1/2 lb. smoky bacon,sliced 1/4 inch thick and cut into 1/4-inch dice
4 large garlic cloves, minced
1 large white onion, cut into 1/2-inch dice
1 green bell pepper, cut into 1/2-inch dice
1 aji cristal chile (see Note) or jalapeno, seeded and minced
2 t. ground cumin
1 t. dried oregano, crumbled
1 t. sweet paprika
Kosher salt and freshly ground pepper
4 plum tomatoes, coarsely chopped
6 c. chicken stock or low-sodium broth
1/2 lb. peeled and seeded pumpkin or butternut squash, cut into 1-inch chunks
6 ears of fresh corn, shucked
2 T coarsely chopped basil
In a large saucepan, cover the beans with cold water and bring to a boil. Reduce the heat to moderate and simmer until the beans are just ender, about 45 minutes. Drain the beans.
In a large saucepan, cover the beans with cold water and bring to a boil. Reduce the heat to moderate and simmer until the beans are just tender, about 45 minutes. Drain the beans.
In a large cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the onion, bell pepper, chile, cumin, oregano, paprika, 1 tablespoon of salt and 1 teaspoon of pepper. Cook, stirring occasionally, until the vegetables soften, 5 minutes. Add the tomatoes and cook, stirring, until they begin to break down, about 2 minutes.
Add the beans and chicken stock to the vegetables and bring to a boil over high heat. Cover partially and cook over moderate heat for 45 minutes, stirring occasionally. Add the pumpkin and cook until tender, about 15 minutes.
Meanwhile, grate the corn on the large holes of a box grater set in a shallow bowl; you should have about 1 1/4 cups. Add the corn and its juices to the stew along with the basil and simmer over moderate heat until thickened, about 10 minutes longer. Season with salt and pepper and serve.
NOTE: The aji cristal chile is a medium-hot yellow pepper native to Chile.
MAKE AHEAD: The stew can be refrigerated for up to 4 days.
WINE: A creamy, fruity Chardonnay will blend with the sweetness of the corn and squash in this rich but delicately flavored stew. Two good examples from Chile: the 2001 Casa Lapstolle and the 2001 Veramonte Casablanca Valley. Makes 6 to 8 main course servings.
China
This is a favorite of ours, Tommie and Joe Roberts and our travel associates. (We discovered it at a 'Staff Dinner' at Joy Garden, a Chinese restaurant on Quioccasin Road, several years ago).
1 lb. boneless
chicken
3 T regular soy sauce, divided
Cornstarch as needed
Oil as needed
1 egg, beaten
Pepper
2 T chopped green onions
10 whole dry, hot red peppers
1 t. EACH: grated fresh ginger, chopped garlic
2 t. black soy sauce
2 T sugar
3 T white vinegar
1 T white wine
1/4 c. water
1 T sesame oil
Heat wok and add 1 quart oil for deep-frying. Drop chicken pieces into hot oil and fry until browned. Remove chicken pieces and drain on paper towels. Remove oil from wok and store for other use.
Reheat wok, then add 3 tablespoons fresh oil. Add and stir-fry green onions and red peppers until onion is browned. Add chicken, ginger, garlic, 2 tablespoons black soy sauce, remaining 2 tablespoons regular soy sauce, sugar, vinegar, wine and water. Stir-fry to blend flavors, then add 1 tablespoon cornstarch mixed with water and sesame oil. Stir until sauce is translucent.
Make 4 servings.
Known as "enyucado" in Colombia, this cake is traditionally cooked in a skillet and browned on both sides like a Spanish tortilla; some Colombian cooks like to bake it in the oven. The result is a dense, chewy cake that is cut into wedges and served as a side dish with savory foods or as a dessert.
1 3/4 lbs. yuca, peeled and finely grated (about 3 cups; see Note)
3/4 c. plus 2 T finely grated fresh or frozen coconut (from 1 small coconut)
1 1 /2 c. coarsely shredded queso blancoor Monterey Jack cheese (about 7 1/2 oz.)
3/4 c. unsweetened coconut milk
3/4 c. plus 2 T sugar
2 t. anise seeds, lightly crushed
1/4 t. kosher salt
1 1/2 T unsalted butter, melted
Preheat the oven to 350 degrees, in a large bowl, mix the yuca with the grated coconut, queso blanco, coconut milk, sugar, anise seeds, salt and melted butter. Let stand for 15 minutes.
Butter the bottom of a 10-by-2-inch nonstick round cake pan and line it with parchment paper; butter the paper. Pour the yuca mixture into the prepared pan. Bake the cake for 2 hours, or until it is deeply browned and pulls away from the side of the pan. Transfer to a wire rack and let cool for 10 minutes. Run a knife around the edge of the cake and invert it onto the rack. Peel off the parchment; invert the cake onto a platter. Cut into wedges and serve warm.
NOTE: Yuca, also known as cassava and manioc, is a starchy root vegetable available at many supermarkets. The skin isusually waxed to prevent moisture loss. If you get an older yuca root, you'll have to grate around the tough core.
MAKE AHEAD: The cake can be stored at room temperature or refrigerated for up to 3 days. Reheat in a 325 degree oven.
Makes one 10-inch round cake.
A delicious preparation for halibut as prepared by chef, Toni Neumeister of the Crystal Symphony.
Crystal Symphony
For beurre blanc
1/2 c. dry white wine
2T cider vinegar
2 T. finely chopped shallot
1 thyme sprig
1 bay leaf
1/3 c. creme faiche*
1 1/4 sticks (10 T) cold unsalted butter, cut into 10 pieces
2 T chopped fresh chives
fresh lemon juice to tasts
six 6-oz. halibut fillets (each about 3/4 to 1 in.
thick)
2 T. unsalted butter, melted
1/4 c. fine fresh bread crumbs
2/3 c. finely chopped blanched almonds
1 large egg, beaten lightly
*available at specialty foods shops and some supermarkets
Make beurre blanc:
In a mall heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste
until liquid is evaporated. Add creme fraiche and boil until reduced by half.
Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan off heat
occasionally to cool mixture and adding each new piece before previous one has melted
completely. (Do not allow sauce to simmer; it should not get hot enough to separate.)
Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice and
salt and pepper to taste. Keep beurre blanc warm by setting bowl in a larger pan of very
warm water.
Preheat broiler:
Pat fillets dry and season with salt and pepper. In a large non-stick skillet heat oil and 1 T. butter over moderately high heat until foam subsides and sauté fillets in 2 batches 2 to 3 minutes on each side, or until golden and just cooked through. Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.
In a small bowl with a fork stir together bread crumbs, almonds and remaining tablespoon butter. Brush tops of fillets with egg and spread with almond mixture. Broil fillets about 3 inches from heat 1 to 2 min., or until browned.
Arrange a fillet on each of 6 plates and spoon beurre blanc around it. Serves 6.
This is the authentic Neiman Marcus recipe.
You can lightly pack the brown sugar into the measuring cup, use regular instant coffee and make 30 smaller cookies about 2 inches in diameter , if you prefer.
1/2 c. unsalted butter, softened
1 c. brown sugar
3 T granulated sugar
1 egg
2 t. vanilla extract
1/2 t. EACH: baking powder, baking soda, salt
1 3/4 c. flour
1 1/2 t. instant espresso powder, crushed
8 oz. semisweet chocolate chips
Beat the butter with the sugars until fluffy. Beat in the egg and the vanilla. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop dough by large spoonfuls onto a greased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Makes 12 to 15 large cookies.
Danes are proud of their food and with good reason. Their coffeecake--known in this country as Danish pastry, (Wienerbrod) or Vienna bread is world-famous. Their open-faced sandwiches, or (smorrebrod) are conversation pieces wherever they are served and other Danish specialties such as cucumber salad (agurkesalat), and doughnuts (aebleskiver) and this recipe for meatballs (frikadeller) have become very popular.
1 lg. onion
1 T. butter
3/4 c. soft bread crumbs
3/4 c. milk
3/4 lb. very finely ground beef or veal, ground 2 to 3 times
2 beaten eggs
1 1/2 t. salt
1/4 t. ground allspice
Pepper
1 c. warm milk
2 T. each of butter and oil
1/4 c. all-purpose flour
1 1/2 c. meat stock or consommé
Dominica
Fort Young Hotel
Executive chef Norman Thompson is a perfect example of the best chefs - very creative and approachable, often a bit unconventional but ever-amiable. Born in Jamaica, he attended the French Culinary Institute in Soho, New York, worked with the Miami Doral Country Club for three years before returning home to Jamaica's Pegasus Hotel. While away, he garnered another certificate in Basic Ice Carving at Ice Culture of Canada and is now studying for his Master Chef qualification. Norman has spent nearly15 years in the Caribbean culinary arena specializing in Nouveau Caribbean cuisine - Caribbean and Latin food with an amalgamation of the principles of French cooking.
1/4 c.olive oil
1/2 c. Spanish onion, medium diced
1/4 c.celery, medium diced
1/4 c. bell pepper, medium diced
Seasoning peppers (optional, to taste)
4 cloves garlic, minced
1 sprig of parsley
1 sprig thyme, finely chopped
3 c.fresh garden tomatoes, peeled and roughly chopped (canned tomatoes in tomato juice can
be substituted)
1/4 c. tomato paste
1 bay leaf
1-2 t. lime juice
Salt, pepper to taste
Duck,
North Carolina
The Sanderling
From an upscale hotel in the Outer Banks where Executive Chef Christine Zambito prepared some quick and easy recipes that concentrate on adding calcium to the diet without adding a lot of extra calories.
(From a recent 'Spring Break for Women' weekend that focused on a 'healthy lifestyle, as well as 'the beach'.)
2 large cucumbers
3 c.plain,low-fat yogurt
1 large bunch of mint
1/4 c. lemon juice
1/4 c. honey
Pinch of salt
Reserve a few sprigs of the mint for garnish.
In a blending container, combine cucumber pieces, yogurt, remaining mint with stems, lemon juice, honey, and juice from cucumber seeds.
Process with a pulsing action until cucumbers are broken up, then process on high until well-mixed.
Strain cucumber mixture through a medium-mesh strainer using a ladle to push soup through.
Taste soup for seasoning and adjust as necessary with salt and lemon juice. Chill well before serving.
Serve in a chilled bowl and garnish with reserved mint sprigs. Refrigerate leftovers up to one week.
Makes 4 servings.
An authentic recipe from the destination-specific recipe section of ICTA's "The Connection". (ICTA = Institute of Certified Travel Agents)
THE
SAUCE
2 T cornstarch
1/4 c. lemon juice
2 T honey
1 T fresh ginger, grated
2 T miso
1 c. water
THE STIR FRY
2 T canola oil
1 medium onion
2 c. broccoli, chopped
4 oz. tempeh
1/2 lb. mushrooms
1/2 lb. snow peas, sliced
1 8-oz. can water chestnuts, drained and sliced
1 T low sodium soy sauce
In a small bowl, combine the water and cornstarch. Whisk in the lemon juice, honey, ginger and miso. Set aside. Heat the oil over medium heat in a wok or heavy skillet and add the onion. Cook 2 minutes, then add the broccoli and tempeh. Continue to cook 5 minutes. Stir in the mushrooms, snow peas and water chestnuts, continue to cook for 4 minutes. Stir the cornstarch mixture to recombine, then add to the skillet and increase the heat. Cook 2 more minutes, stirring frequently. Stir in the soy sauce, cook an additional minute, and serve hot. Serves 4.
This salad is a favorite in Mediterranean areas. It is most commonly prepared with a dressing simply made of olive oil, lemon juice and fresh mint.
6 1/2 oz. bulgur wheat
1 2/3 c. water
1 bunch fresh parsley, chopped
1 bunch fresh mint, chopped
2 cucumbers, peeled, seeded and diced
1/3 lb. red onions, peeled and diced
1/3 lb. red peppers, washed, cored and cut into small dice
1 bunch scallions, washed and sliced
5 tomatoes, washed, blanched, peeled, seeded and diced
Dressing:
1/2 c. olive oil
1/4 c. lemon juice
1 1/2 cloves garlic, mashed into paste
Salt and pepper to taste
Salad greens
Reserve some of the diced vegetables and herbs for garnish and mix the rest with the bulgur wheat and dressing. Portion onto greens and garnish with tomatoes, scallions, and fresh mint.
Spoon this sauce over steamed or boiled new potatoes It's also good with grilled or poached chicken and shrimp.
1/4
c. vegetable oil
1 1/2 t. ground achiote or sweet paprika
1 medium onion, coarsely chopped
1/2 t. freshly ground pepper
1/4 t. ground cumin
2/3 c. roasted unsalted peanuts, coarsely chopped
1/2 c. whole milk
1/4 c. finely chopped cilantro leaves
Salt
Carefully pour the oil into a medium skillet, leaving the achiote behind. Add the onion and cook over moderate heat until softened and lightly browned. Add the pepper and cumin and stir for 30 seconds until fragrant. Add the peanuts, milk and cilantro and bring to a boil. Transfer the peanut sauce to a food processor and pulse until chunky. Season with salt and serve warm. (The sauce can be refrigerated for up to 3 days.)
Whether picnicing by the Pyramids along the Nile in Cairo (as we did), in your own home or at a family or neighborhood picnic, this dish is delightful served with pieces of pita bread.
2 lbs. zucchini, cut into 3-in.
lengths
3 T. extra-virgin olive oil
2 medium onions, coarsely chopped
4 garlic cloves, crushed
2 T. coarsely chopped mint
Salt and freshly ground pepper
1 lemon, cut into wedges (optional)
Heat 2 tablespoons of the olive oil. Add the onions and cook over moderate heat, stirring until lightly browned, about 8 minutes. Add the garlic and cook, stirring, until it just begins to color, about 30 seconds. Add the zucchini and mint, season with salt and pepper and cook, stirring, until well mixed and heated through, about 5 minutes.
Stir in the remaining tablespoon of olive oil and serve warm or at room temperature with the lemon wedges.
Every spring, locals on the Bahamian island of Eleuthera celebrate the pineapple - the island's sweet, succulent, agricultural mainstay - with a festival. One event is a cook-off, in which contestants pair the fruit with local ingredients ranging from grouper to tamarind. This is last year's winning and closely guarded recipe!
2 t. finely chopped onion
1 t. finely chopped green or red bell pepper
pinch of thyme
crumbs from 3 slices whole wheat bread
2 slices pineapple
salt, pepper, and lemon to taste
1 T margarine
1 lb. fish fillets (grouper or snapper)
Henry James said, "There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea! And who are we to disagree?
In British homes, you'll still find a welcoming pot of tea on the table at almost anytime of the day. For, as the Brits know, there's nothing like a nice cup of tea - a healer of all that ails you - or simply the excuse for a moment of pure pleasure. At four o'clock sharp, you may hear the happy sound of a kettle whistling and the clink of fine china as scones are served with lashings of butter and/or clotted cream and a favorite jam or curd.
MORNING GLORY: A great way to greet the day is with a cup of full-flavored Twinings English or Irish Breakfast tea, both of which pack a satisfying punch. PG Tips and Fortnum and Mason's Breakfast and Queen Anne teas will also get you going. (For the best flavor, use loose-leaf tea (not bags) and infuse the leaves in boiling water in a large and, yes, warmed, pot.)
AFTERNOON BREAK: A soothing pot of Earl Grey, which derives its distinctive scent and flavor from oil of bergamot, is an exquisite complement to sandwiches (no crusts, please) and cakes. We're partial to Twinings Earl Grey and Lady Grey (with a touch of citrus) and to Fortnum and Mason's Earl Grey (with a hint of smoky Lapsoang souchong).
SPOONFUL OF COLOR: When serving our scones, crumpets or toast, we like to offer a fruity spread. Jams, marmalades and preserves from Deer Mountain, Sarabeth's, Frog Hollow Farm and June Taylor are some that have bright, fresh flavors not masked by sugar, which we think are best.
Sift together 3 3/4 cups all-purpose flour, 1 1/2 tablespoons baking powder and 1/2 teaspoon salt in a large bowl.
Cut 6 tablespoons (3/4 cup) cold, unsalted butter into bits and, with your fingertips or a pastry blender, blend into flour mixture until it resembles coarse meal.
Using a fork, stir in 1/2 cup dark raisins and 1 1/4 cups whole milk until just combined.
Transfer to a lightly floured surface and, with floured hands, knead until it forms a dough.
Roll out dough into a 9-inch round (about 1/2 inch thick) and cut out scones with a 2 1/2-inch round cutter. Arrange scones 1 inch apart on a buttered large baking sheet and gently reroll and cut out scraps.
Bake scones in middle of a 425 degree F oven until pale golden, about 15 minutes and transfer to a rack to cool.
Makes 10 scones.
Perfect Lemon Curd
Whisk together 3/4 cup fresh lemon juice, 1 tablespoon finely grated fresh lemon zest, 3/4 cup sugar and 3 large eggs in a 2-quart saucepan.
Cut 1 stick (1/2 cup) unsalted butter into bits and add to mixture.
Cook mixture, stirring constantly, over moderately low heat until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 7 minutes. (You can make the curd 1 week ahead and chill it, covering its surface with plastic wrap.)
Makes 1 2/3 cups curd.
Falls
Church, VA
Ritz-Carlton, Tysons Corner
We enjoyed these Tea Sandwiches on a visit to the Ritz-Carlton Tysons Corner in McLean, Virginia. The recipe is from the Executive Chef Eric Chopin's 'Chef's Corner' of the 'Tysons Tale' for Spring 2000.
Cheese Finger Sandwich
12 slices of pre-sliced smoked salmon
1 lb. plain cream cheese
1 bunch of fresh dill
4 slices of pumpernickel pullman bread
Thinly spread the dill cream cheese over the top of the pumpernickel bread, being sure to cover the whole surface. Place the sliced salmon on the bread, overlapping each piece as you go. (Three slices of salmon per slice of bread.)
Cut the salmon-covered bread into pieces measuring 3 inches long by 1 1/2 inches wide. Pipe a star of the dill cream cheese onto the center of the salmon using a pastry bag and medium star tip. Garnish with a caper, sprig of dill and a dab of caviar.
Recipe from a brochure sent with Calpeco Shelled Pecans from the Calhoun Pecan Company, Inc., P.O. Drawer 5779, Florence, SC 29502.
Other favorite recipes in the brochure are Sugared Pecans, Pecan Cheese Ball, Southern Pecan Pie, Ice Box Pecan Cookies, Pecan Pralines, Miniature Fruit Cakes. and Pecan Waffles.
Cooking Time: 25 min.
Oven Temperature: 350 degrees
Pan Size: 13" x 9"pan
Layers:
1 stick butter, melted
1 c. crushed Graham Crackers
1 c. (6 oz.) Chocolate Chips
1 c. medium size pecan pieces
1 c. coconut (optional)
1 c. Condensed Milk
Key lime fills a prominent place on the pie chart of the world's great desserts. But where did this little slice of heaven originate? According to one story, a 19th-century sponge fisherman in the Florida Keys set sail in a boat provisioned with a pail of key limes to prevent scurvy, cans of condensed milk, soda crackers and some birds' eggs. Experimenting in the galley, he hit upon a yummy concoction that didn't need refrigeration - the first key lime pie!
Back on shore the sponger shared his recipe with a local cook who worked for Florida's first millionaire, William Curry. Currry served the dessert at his prestigious dinner parties,and the popularity of key lime pie soon spread.
CRUST: 2 c. flour, 2 c. sugar, 3 T. butter, 2 egg yolks; 2 t. baking powder. Mix well by hand. Pat out into a 9" springform pie pan, including sides.
FILLING: 2 cans condensed milk, 4 egg yolks (save the whites), 1-2 drops vanilla, 1 t. cream of tartar, 1/2 c. freshly-squeezed key lime juice. Stir very well. Leave in the refrigerator for one hour minimum. Then spread over the pie dough.
MERINGUE: 4 egg whites, 8 T. confectioner's sugar, finely grated lime zest. Mix in blender at high speed until peaks form. Spread over pie. Bake pie in preheated 350-degree oven for 1/2 hour.
(For a whole pie by overnight mail, phone 888-432-6283 or go to www.blondgiraffe.com)
Famed patissier Pierre Herme shows how to make fast work of the quintessential Parisian cookie.
Simply put, the macaroon is one of the world's finest cookies. And nobody makes this addictive, little treat quite as well as the French.
Which brings us to Pierre Herme, a fourth-generation pastry chef who commanded the pastry kitchens of the prestigious Fauchon in Paris when he was just 24. Herme is the author of several cookbooks, including Chocolate Desserts by Pierre Herme (co-written with Dorie Greenspan), due out in the fall. He will also open two new Paris patisserries this year.
Herme's macaroons are wonderful - light and slightly chewy with a rich filling and are amazingly easy to prepare. (Don't be put off by the pastry bag; it will help you make perfectly-formed rounds in a quick, efficient manner.)
(with Chocolate or Caramel Filling)
1 1-lb. box powdered sugar
2 c. whole blanched almonds
6 T unsweetened cocoa powder
3/4 c. egg white (about 6 large)
Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Add cocoa and blend 1 minute more. Using electric mixer, beat egg white in large bowl until stiff but not dry. Fold nut mixture into whites in 4 additions, making thick batter.
Spoon half of the batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly). Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
ASSEMBLY AND SERVING: Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, making sandwich. Repeat with remaining macaroons and filling. Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day. Serve cold.
3/4 c. whole milk
5 T unsalted butter
8 oz. bittersweet (not unsweetened) or
semisweet
chocolate, finely chopped
Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
2 large egg yolks
6 T (3/4 stick) unsalted butter, room temperature
1/4 c. whipping cream
2 c. (packed) powdered sugar
6 T water
Place yolks in medium bowl. Bring 4 tablespoons butter and cream to simmer tin heavy small saucepan. Gradually whisk hot cream mixture into yolks. Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside.
Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes. Slowly whisk hot caramel into yolk mixture, then whisk until smooth. Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour. Whisk in remaining butter. Cover and chill until thick and cold, at least 1 day and up to 3 days.
This is a wonderful sauerbraten recipe. It takes two to three days of advance preparation.
Note: Sauerbraten can also be prepared in a slow cooker.
1/2 c. dry red wine
1/2 c. red wine vinegar
2 c. cold water
1 medium onion, peeled and thinly sliced
5 black peppercorns
2 bay leaves
4 lbs. boneless beef roast, trimmed of fat
3 T margarine
1/2 c. EACH: finely chopped onion, carrots
1/4 c. finely chopped celery
2 T flour
1/2 c. water
1/2 c. sour cream
Remove meat from marinade and pat dry. Strain marinade and reserve liquid. In a heavy Dutch oven, brown meat in margarine. Remove meat to platter. Add chopped onion, carrots,and celery to the margarine and cook over moderate heat until soft and a light brown color. Sprinkle 2 tablespoons of flour over the vegetables and cook, stirring constantly for 2 to 3 minutes longer or until the flour begins to color.
Pour in 2 cups of the reserved marinade and 1/2 cup water and bring to a boil over high heat. Return the meat to the Dutch oven. Cover tightly and simmer over low heat for 2 hours, or until meat is done. (You can also cook in a 350 degree oven for 2 hours.) Transfer to a platter and keep warm.
Add the sour cream to the cooking liquid and vegetables still in the Dutch oven and heat over low heat. If thicker gravy is desired, add more flour that has been dissolved in water. Strain the sauce through a sieve or food mill, forcing as much of the vegetables through as possible. To serve, carve the meat into 1/4-inch-thick slices and arrange on a heated platter. Moisten the slices with a few tablespoons of the sauce and serve the remaining sauce separately.
Greece
Especially for 'Garlic Lovers'
At last, a recipe for this tasty garlic dip for bread!
(We like it as an appetizer with bread chunks.)
Tzatziki
2
c. plain yogurt
1 medium cucumber, peeled, seeds removed, diced
1 clove garlic, minced
2 to 3 t. fine olive oil
1 T. white vinegar
1 T. finely chopped fresh dill
1 t.finely chopped fresh mint
Pinch of salt
Combine yogurt, cucumber, garlic, olive oil, vinegar, dill, mint and salt in a glass or earthenware bowl and chill to allow flavors to penetrate the cucumber. Serve as a dip, or on lettuce leaves as a salad, or with fried zucchini, eggplant or fish.
"Pan
roasted striped bass with heirloom tomato salad captures the feeling of summer, it tastes
like summer. It is light, fresh, it is an entree that feels like you have just stepped off
the beach in St. Topez."
-Chef Timmins
Pan Roastd Striped Bass
with a salad of marinated Heirloom Tomatoes, Artichoke Hearts &
Black Olives
4 ea. 4 oz.
Striped Bass Fillets, skin on
2 ea. Heirloom Tomatoes
2 oz. Olive Oil
1 oz. Balssamic Vinegar
1 T Basil
4 oz. Baby Salad Greens
3 ea. Marinated Artichoke Hearts, cut into quarters
2 oz. Feta cheese, crumbled
2 oz. Kalamata Olives, cut in half
4 oz. Baby Salad Greens
DRESSING
1 sm. Shallot
1 T Diced Peppers
1 clove Garlic
1 T Chives
1 oz. Champagne Vinegar
4 oz. Lemon Infused Olive Oil
Clean and wash the baby greens. Place around the outside of the serving plates. Place three pieces of artichoke on each plate. Sprinkle with the Feta cheese and the Kalamata olives.
Peel and finely chop the shallot, place in a bowl. Crush the garlic, chip chives and add. Pour on the vinegar and the olive oil. Season with a little salt and pepper. Shake well and store until ready to serve
Cut the fillets in half and season with a little salt and pepper. Sc