Summer Tomato Tart – Better Than a Nude Beach

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Make Summer Tomato Tart – Better Than a Nude Beach

One of these days Michele and I will travel to the south of France, where we’ll make it a point to eat this amazing tomato tart at least once a day. It’s going to be hot, since we’ll have to go in the middle of summer, so we can enjoy the best possible tomatoes, but that’s fine, as long as they don’t run out of chilled rosé.

While beautiful in its own way, this tart doesn’t necessarily look like it’s going to be one of the most delicious things ever, but then you bite into the crispy, buttery crust, which is the perfect delivery system for the tangy Dijon, and sweet, caramelized tomatoes, and you’re like, yeah, that guy was right.

By the way, if you want to learn some really good French swear words, call this a “French pizza” in front of a French chef. They don’t quite agree with the analogy. However, there is one common denominator. Both can be ruined with too much topping. Just like we don’t want to overload a thin-crust pizza with a ton of sauce and cheese, we need to be restrained with this as well.

One layer of tomato is plenty, since more than that will make for a too wet tart, which means your pastry will not stay crispy. Besides that, there’s not much that can go wrong, unless you use subpar tomatoes. But, since we’re right in the middle of peak season that shouldn’t be a problem, so I really do hope you give this tomato tart a try soon. Enjoy!

Ingredients:

enough puff pastry to make your shell

enough extra-strong Dijon mustard to sauce the inside

enough sliced tomatoes to fill the tart with a single layer

salt and freshly ground black pepper, to taste

several big pinches of Herbes de Provence (or an Italian herb blend if you can’t find)

extra-virgin olive oil, as needed

freshly grated Parmigiano-Reggiano, as needed

fresh chopped herbs to garnish

- Pre-bake tart shell for about 10 minutes at 400 F.

- Let cool about 10-15 minutes, then fill and bake at 400 F. for about 25-30 minutes, or until pastry is well-browned and crisp.

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Too Pretty To Eat! Nah...Dig In!

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Make Too Pretty To Eat! Nah...Dig In!

Citrus sorbets are the perfect refreshing treat for a hot summer's day and here are three. Lemon, orange and blood orange. The perfect trio to serve as a cool dessert.  And you know that presentation is everything! What do you think?

Citrus Sorbets

Serves 8

Total time:  25 minutes, plus churning and freezing

Ingredients

Lemon Sorbet

1 cup of lemon juice, freshly squeezed

2 lemons, zested

1 cup oz of sugar

1/2 cup of glucose syrup  (baking aisle or use light corn syrup)

2 cups of water

Orange Sorbet

2 cups of orange juice

2 oranges, zested

6 oz of sugar

1/2 cup of glucose syrup  (baking aisle or use light corn syrup)

7 oz of water

Blood Orange Sorbet

2 cups of blood orange juice

2 blood oranges, zested

6 oz of sugar

1/2 cup of glucose syrup (baking aisle or use light corn syrup)

7 oz of water

To Serve

Oranges, lemons and blood oranges, 1 for each serving.

Citrus leaves

Preparation

Lemon Sorbet

Place the zest, sugar, syrup and water in a pan over a medium heat. Bring to the boil to dissolve the sugar then take off the heat and let to cool.

Orange Sorbet

Repeat with the same ingredients for the orange sorbet, heating the zest, syrup, sugar and water until boiling before removing from the heat and allowing to cool.

Blood Orange Sorbet

Prepare the blood orange sorbet using the same steps as the other sorbets, using the ingredients specific to the blood orange sorbet. Keep all 3 mixtures separate as they cool.

Once very chilled, mix in the lemon, orange and blood orange juice into each respective pan and stir until well combined.

The sorbets can then be churned individually in an ice cream machine according to the manufacturer's instructions and stored in the freezer until serving.

Alternatively, pour each mixture into a suitable container and place in the freezer. After an hour, remove each container and whisk the mixture with a fork to break up the ice crystals. Return to the freezer, repeating the process 3 or 4 times until frozen and smooth.

Plating/Presentation

To serve, cut off the top third of each remaining citrus fruit and carefully scoop out the flesh from each piece. Fill the larger bottom pieces with scoops of sorbet and top with the remaining pieces to form a lid.  Use citrus leaves to garnish the serving plate and place the sorbet filled citrus on the plate.

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Quick, Light, Delicious and Healthy! What More Could You Want?

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Still full from the weekend? A dish a little lighter in fullness but still full of flavor is what you need.  By the way, is it Friday yet? lol! Delicious, light and quick.  What more could you want in a weekday dinner recipe? Featuring bountiful summer squash cut into ribbons and barely cooked keeping their uber freshness and brightness.

Pappardelle with Summer Squash and

Arugula-Walnut Pesto

Serves 4-6

Total time:  45 minutes

Ingredients

3/4 cup walnut halves

4 cups packed arugula leaves (4 ounces) 

3/4 cup extra-virgin olive oil, plus more for drizzling

1/2 teaspoon finely grated garlic

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish

Kosher salt

Pepper

12 ounces pappardelle pasta

3 firm, fresh medium zucchini and/or yellow squash (1 1/4 pounds total), very thinly sliced lengthwise on a mandoline/ribbons

3 tablespoons fresh lemon juice

Preparation

In a small skillet, toast the walnuts over moderately low heat until golden, about 5 minutes. Finely chop 1/2 cup of the walnuts and coarsely chop the rest for garnish.

In a food processor, pulse 2 cups of the arugula until finely chopped; scrape into a large bowl and stir in the 3/4 cup of olive oil, the garlic, grated cheese and finely chopped walnuts. Season the pesto with salt and pepper.

In a large pot of salted boiling water, cook the pappardelle until al dente. Drain the pasta and add to the pesto in the bowl. Add the zucchini and toss gently to evenly coat. Stir in the lemon juice and the remaining 2 cups of arugula and season with salt and pepper. Transfer the pasta to a platter, drizzle with olive oil and garnish with the coarsely chopped walnuts and Parmigiano-Reggiano shavings.

I see a bottle of nicely chilled  non oaked chardonnay or crisp pinot grigio being served with dinner!

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Not Everything Has to be a Salad to be Light!

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Make Not Everything Has to be a Salad to be Light!

I try to present recipes this time of year that are lighter in fare with so many of us experiencing Summer's heat. But no wants to live on salads and seafood alone lol. Poultry and Pork are always a good go to for a lighter dishes and of course, much more affordable than many seafood choices. This recipe is somewhere in between....Light and flavorful with a crispy outer shell, and a creamy savory interior. Served up with a chilled tossed salad and Iced tea....delicious!

Duo of Croquettes

Serves 6

Total time:  60 minutes

Ingredients

Croquette Base

1 onion, finely chopped

4 tbsp of butter

2 tbsp of flour

1 cup of milk

1 egg, beaten

1 tbsp of parsley, chopped

1 pinch of salt

3 oz of redcurrant jelly

Ham and Pea

4 oz of ham, chopped

4 oz of peas, defrosted

1 tsp fresh mint, chopped

Cheddar and Sweetcorn

2 oz of cheddar, grated

4 oz of sweetcorn

For the Coating

2 eggs, beaten

2 tbsp of plain flour

1/2 cup of breadcrumbs

2 cups of vegetable oil, for frying

Preparation

Croquette Base

In a heavy-based pan, fry the onion in the butter for 3-4 minutes without coloring. Add the flour and mix well.

Add the milk and salt and continue to mix. Bring to the boil and heat until the sauce thickens. Remove from the heat, allow to cool slightly then slowly whisk in the beaten egg until incorporated.  (pour in slowly, whisk quickly)

Divide the sauce between 2 large bowls. Add the ham, peas and mint into one, the cheddar, sweetcorn and parsley into the other.

Cover each bowl and store in the fridge until cold and set (thickened).

Using floured hands, divide the mix and shape into barrel-shaped croquettes (2 in long). Keep on a floured plate, ensuring the 2 types of croquettes are kept separate so your guests know which are which.

Set a deep fat fryer to 356°F (alternatively, fill a pan up to halfway with oil and heat until a candy thermometer reads 356°F).

Gently roll the barrels in the flour. Then dip into the beaten egg mix, followed by the breadcrumbs, until the croquettes are well coated.

Fry the croquettes in the oil for 2-3 minutes until golden brown and crispy.  Drain the croquettes on kitchen towel to absorb any excess oil. 

Plating/Presentation

Serve with some redcurrant jelly or red pepper jelly for dipping.  As I had mentioned earlier, a chilled, crisp green salad would be delicious as well as home made coleslaw...and don't forget the ice cold iced tea!

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Show Stopper! Cockles You Say?

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Monkfish wrapped in Parma ham is a wonderful way to enjoy this sweet fish, as the saltiness of the ham provides a lovely contrast to the delicate cooking and taste of monkfish fillet. Show some real flair by incorporating both a bold red wine jus and frothy lemon sabayan for perfect balance. A real showstopper of a fish dish for a dinner party or special occasion.

Monkfish Wrapped in Parma Ham with Red Wine Jus, Lemon Sabayon and Cockles

Serves 4

Total time:  1 hour, 40 minutes

Ingredients

Monkfish Wrapped in Parma Ham

1 monkfish tail, skinned and filleted

1/2 lb of Parma ham slices, 1/8 inch thick

1 tbsp oz of butter

Lemon Sabayon

3 egg yolks

2 tbsp of water

4 tbsp of butter, melted

1 pinch of salt

1 lemon, juiced

Cockles

3 oz of cockle meat, cleaned (may substitute little neck or cherry stone clam meat)

1 garlic clove, finely sliced

3 fl oz of white wine

1/8 cup of shallots, finely sliced

1/2 tbsp of oil, light in flavor, nothing heavy tasting

1 pinch of salt

1 tbsp of crème fraîche

Red Wine Jus

3 1/2 cups of red wine, Cabernet Sauvignon

7/8 cup of shallots, finely sliced

4 tbsp oz of butter

12 oz of button mushrooms, finely sliced

1 cup of brown chicken stock, boiled

1 cup of white chicken stock, boiled (or 2 cups of chicken broth, light)

1 1/2 tbsp of Cabernet Sauvignon vinegar

3fl oz of whipping cream

1 pinch of black pepper

1 tsp oz of tarragon

1 pinch of sugar

1/3 fl oz of red wine essence (1/2 cup of red wine reduced to a thick syrup)

Preparation

Red Wine Jus

Reduce the red wine by boiling it down to 7 oz . Lightly color the sliced shallots in 1 oz of butter, then add 7 oz of sliced mushrooms and continue to color until golden. Do not over caramelize. Heat both the stocks to boiling in a separate pans. Boil the vinegar for 5 minutes in another pan.

Add the boiled vinegar to the cooked mushrooms and add another 3 oz of sliced mushrooms and the reduced red wine. Bring to the boil, skimming off any foam, and cook for 20 minutes. Pass through a chinois back into a pan.

Bring to the red wine jus to the boil and reduce quickly to a thin sauce consistency. Then add the remaining mushrooms and cream.

Add the seasoning, tarragon and sugar and red wine essence. Pass through the fine chinois.

Monkfish Tail 

Using a very sharp filleting knife to slice off the discolored outer part of the fillets. Pat the fillets dry.

Lay out the Parma ham overlapping the slices. Place the monkfish tail on the centre and roll the Parma ham around it. Tightly wrap in plastic wrap to form a cylinder.

Put the monkfish tail into a vac-pac bag, and cook sous vide in a water bath, set to 113°F, for 15 minutes.* After 15 minutes, remove the fish from the bath and cut away the bag. Pat the fish dry with a  lint free cloth.

Sabayon

Combine the egg yolks and water in bowl. Whisk over a bain-marie of simmering water.

Take off the heat, then continue whisking until it reaches 158°F, it should be light and fluffy. Whisk in the butter gradually to stop it separating. Season first with salt then lemon juice.

Place 2 tbsb of butter into a frying pan and quickly color the outside of the Parma ham. Remove from the pan and place on a plate with all the pan juices.

Place sliced garlic, chopped shallot, oil, and salt in the ham pan and sweat gently until softened but not colored. Add the cockles or clam meat, crème fraiche and wine. Cook for exactly 1 minute on a high heat with a lid on.

Plating/Presentation

Cut the monkfish wrapped in Parma ham into portions and place a piece in the center of each plate. Spoon around some of the red wine sauce. Place some of the cockles around and then spoon over the lemon sabayon.

Wild rice, rice pilaf, buttered wide egg noodles, creamy polenta, creamed cauliflower or chilled crisp salad would be delicious side accompaniments.

* Sous Vide Substitute. Using a large stock pot filled with water, place an accurate thermometer, digital, in the water and bring it to the required temperature.  If it gets to hot, use ice cubes to reduce the temperature.  Once you have reached that "happy place" insert what is to be sous vide into a zip lock or press and seal bag to prevent water from entering. Make sure you squeeze out all the air and cook for the time called for!

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A Summer Light and Delicious Starter

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Don’t let these simple canapes fool you. They’re layered with complex flavors and textures.  Crisp pears, creamy ricotta, rich, buttery Jambon de Bayonne and truffle honey. Depending what time of year you make this dish, sub out the pear for seasonal fruits like stone fruits or fresh figs.  Perfect for the hot and oppressive Summer weather!

French Ham & Pear Crostini with Truffle Honey

Makes 16 Canapes

Ingredients

16 slices baguette (cut on the diagonal, about ¼ inch thick) 

3 ounces Black Truffle Butter, melted

Salt & freshly ground black pepper

1 large pear, medium-ripeness or in season stone fruit/figs

1 pack (4 ounces) Jambon de Bayonne (mild prosciutto)

4 ounces ricotta

16 arugula leaves

Truffle honey

Preparation

Preheat oven to 350 degrees F.

Arrange baguette slices on a rimmed baking sheet and brush both sides with melted truffle butter. Lightly season with salt and pepper. Bake until golden, turning once, about 15 to 20 minutes. Cool completely.

Cut pear into 16 slices, remove tough core. Cut Jambon de Bayonne into strips. Wrap each piece of pear with a slice of Jambon de Bayonne.

Spread a tablespoon of ricotta on each crostini and add a few arugula leaves. Place a ham wrapped pear on each. Drizzle with truffle honey, serve.

Plating/Presentation

Place the Crostini on an immaculately white serving piece to show off their delicious colors, or on a plate of fresh leafy arugula greens.
You can make the crostini ahead of time and then add the chilled ricotta and wrapped pear slices right before you serve.  This way it's a  chilled appetizer.  Do not make ahead as the crostini will soften and you will loose a wonderful textural component!

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Pouding Chômeur – This Unemployed Man’s Pudding Isn’t Cheap

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Make Pouding Chômeur – This Unemployed Man’s Pudding Isn’t Cheap

This Pouding Chômeur, which translates to “unemployed man’s pudding,” is one of your more ironically named recipes, since the main ingredients aren’t cheap. The good news is you probably don’t want to eat this more than a few times a year anyway, so it shouldn’t break the budget.

If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like me, then you’ll have to serve the extra sauce later, which may work out even better anyway.

Be sure to stop between 1/2 and 1-inch from the top of your dish, because this will soufflé up, and the molten syrup will run all over. Which reminds me, be sure to use a sheet pan underneath, as neither maple syrup nor heavy cream is recommended for the bottom of your oven.

This is the perfect dessert to pair with summer fruit, and I hear that a scoop of vanilla ice cream only improves things further. So, thanks to my French-Canadian friends who suggested this recipe to follow the Poutine, and to all of you, I hope you give this a try soon. Enjoy!

Ingredients for 8 Portions:

For the syrup:

2 cups maple syrup

2 cups heavy cream

Note: I had plenty extra, so you may be able to reduce these amounts

For the batter:

3/4 cup unsalted butter, room temp

3/4 cup granulated sugar

1/4 teaspoon vanilla

2 large eggs (use room temperature for best results)

1 teaspoon baking powder

1/2 teaspoon fine salt

1 3/4 cups all-purpose flour

- 425 F. for 30 minutes, or until a toothpick comes out clean

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Have You Eaten a Rainbow Lately?

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Enjoy these luscious kabobs full of flavor and texture.  With fish prices soaring, I saw grouper today at a major name food store for 27.00 a pound, it's a shame to cut it totally out of your diet.  In this case, about 3 ounces of fish per person works quite well when combined with the vegetables making it affordable.  For skewers, choose thicker cuts and types of fish like tuna, swordfish, mahi mahi, halibut, grouper and salmon. I like to cut the fish in relatively large chunks because the minute it hits the grill it’s going to cook instantly. If you cut the fish too small, the onions and peppers won’t have a chance to cook before the fish is overdone. Be sure to brush everything liberally with olive oil so it doesn’t stick. If you have one of those pans that goes over the grill I suggest using that. And be sure to season with salt and pepper on both sides.

Rainbow Salmon Skewers

Plan to cook them at the very last minute…they won’t need longer than a few minutes on each side over a hot grill.

Serves 4

Ingredients

12 oz salmon fillet

1/2 each of a red, green yellow, and orange bell pepper

1/4 large red onion

olive oil

salt and fresh cracked black pepper

1 lemon

Preparation

Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.

Cut the peppers into 1 1/2 inch square pieces.

Cut the red onion into similar sized chunks and separate the layers.

Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.

Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper.

Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit.  Don't overcook!

If you’re doing them in the oven, I like to cook them for 5-10 minutes at 400F, and then pop them under the broiler for several more minutes. No turning necessary.

Serve with a squeeze of lemon.

Plating/Presentation

Serve the skewers on top of a salad, or a bed of couscous. I like to color and flavor the couscous with some saffron, or curry and turmeric for a really vibrant yellow. Just add a pinch of either to the cooking water.  A delicious crusty baguette sliced and spread with a Boursin garlic and herb  cheese would be perfect!

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The Duck is Great...but the Citrus Butter is Out of this World!

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Tender duck breast slathered in a delicious citrus butter served with meltingly soft yeast dinner rolls and a fluffy rice pilaf and roast asparagus....mmmmmm

Duck Breast with Citrus Butter

Serves 4

Total time:  25 minutes

Ingredients

Citrus Butter

1/2 pound unsalted butter, softened

1 tsp freshly grated lemon zest

1 tsp freshly grated lime zest

2 tsp fresh lemon juice

2 tsp fresh lime juice

1 tsp of finely chopped flat parsley

1/2 tsp salt

Duck Breast

2 Moulard Duck Magret

Salt & freshly ground pepper, to taste

Preparation

Citrus Butter

Stir together the butter, lemon and lime zests, lemon and lime juices, and salt in a small bowl until mixture is well blended. Divide the mixture equally onto 4 sheets of plastic wrap; shape each into a flattened square. Wrap the squares tightly in the wrap, pack them in a zippered plastic bag, and store them in the freezer until you are ready to use them. To use them, cut each square into quarters. Each quarter will be about 1 tablespoon.

Duck Breast

With a knife, score the skin of the magret (duck breast steak) in a criss-cross pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.

Heat a heavy pan over high heat. When hot, place the duck breasts skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat. Flip over and cook for 4 minutes on the meat side.

Remove the duck breasts to a cutting board and tent with foil while resting for at least 5 minutes.

Plating/Presentation

Slice the duck breasts in 1/4 inch slices. Lay slices on warm plates in a fan pattern then top each portion with a square of citrus butter. Serve immediately.  A light and fluffy rice pilaf wold be wonderful with this dish for the warmer months.

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Poutine – You'll Ruin French Fries and Like It

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Make Poutine – You'll Ruin French Fries and Like It

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you’re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. 

Once you get past the fact that this is how they’re supposed to be, you can focus on the overall awesomeness of the dish, especially the rich, freshly made beef gravy featured herein.

I realize most you won’t actually use this gravy to make poutine, which is totally fine by me, since this is so good, on so many other things. While I don’t have any problem with you buying the cheese curds, or using frozen fries, I really do hope you make the sauce from scratch, as it is profoundly better than anything from the store.

I should mention that none of the “authentic” poutines I’ve had included chunks of beef in the gravy, but I really enjoy the extra meatiness, and this way everyone knows we made it from scratch. By the way, if you’re of the vegetarian persuasion, some severely caramelized mushrooms, and a decent vegetable stock (which I still need to do a video for), will produce a perfectly fine version. Either way, I really do hope you give this a try soon…at least the beef gravy. Enjoy!

For the Beef Gravy:

1 tablespoon vegetable oil or lard

1 to 1 1/2 pounds boneless beef short rib, chuck, or brisket, chopped

4 tablespoons butter

1 cup diced onions (you can also add some garlic if you want)

salt, freshly ground black pepper, and cayenne to taste

1/3 cup all-purpose flour

4 cups homemade beef broth, or a low-sodium, all-natural prepared broth

fresh chives to garnish

For the Fries: click here for video

For the Cheese Curds: click here for video

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Fun, Fresh and Seasonal!

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In this recipe, pairing the soup with fresh Cape Canaveral shrimp around 16/20 count in size, was terrific but you can use any size shrimp you have on hand or prefer. Lush and brilliant in color, these corn and shrimp soup shooters are a perfect starter for any meal and great for entertaining.

Summer Corn and Shrimp Soup Shooters

Serves 4; bowls or many shooters!

Total time:  30 minutes plus chill time.

Ingredients

4 tbsp butter

1 onion, diced

2 cloves garlic, minced

2 Yukon gold potatoes, peeled and diced into 1 inch cubes

2 cups fresh summer corn, plus 1/2 cup cooked corn to finish the soup

1 tsp finely chopped fresh oregano

1 tsp finely chopped fresh thyme

1 tbsp chopped fresh Italian parsley

3-4 cups vegetable broth (enough to just cover the potatoes)

Dash of hot sauce

Salt and fresh cracked black pepper to taste

1 cup cooked shrimp

10-12 cooked large shrimp

Garnish with a dollop of Crème Fraiche and chopped fresh cilantro

Preparation

In a large pot, melt the butter over medium heat. When the butter is melted add the onion and sauté until the onion is wilted. Then stir in the garlic and sauté for a minute longer.

Next, stir in the diced potatoes, 2 cups fresh uncooked corn, oregano, thyme, parsley and 3 cups of vegetable broth; just enough broth to cover the potatoes. Depending on how large the potatoes, you may need the 4th cup.

Cover and turn the heat to low and simmer the vegetables for about 20 minutes. The potatoes should be soft to the touch. Take the soup off the heat and let it cool slightly. With an immersion blender or in a standing blender or food processor, puree the soup until smooth. If the soup feels too thick, stir in 1/4 cup of vegetable broth at a time until you’ve reached the desired consistency.

Stir in the 1/2 cup cooked corn and then season the soup to taste with a dash of hot sauce and salt and pepper. This soup can be prepared a day in advance. In fact, it will taste even better after sitting in the refrigerator for 24 hours. Remove the soup from the refrigerator about one hour before serving and gently warm before serving.

Plating/Presentation

To serve the soup, add a few small bay shrimp to the bottom of each shooter glass or small bowl. Pour the soup over the shrimp and then top the soup with a dollop of crème fraiche or sour cream and one large shrimp. Garnish with chopped fresh cilantro if desired.

Cooks Note:  BTW, this is delicious cold as well....just make sure everyone gets a spoon to get all those delicious shrimp at the bottom.  If somehow a little Vodka, plain or peppered, makes it into the shooter as well...who is to say~

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Cauliflower and Caviar? YES!

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This elegant appetizer with creamy cauliflower mousse is further elevated with caviar! Luxurious, creamy, silky and  mouthy....You will never look at cauliflower the same way again!  This dish can certainly be served as an appetizer, but as an additional course to the main presentation....perfection!

Cauliflower Mousse with Caviar

Serves 6

Total time: 30 minutes plus chill time

Ingredients

1 cup firmly packed raw cauliflower flowerettes

1/2 medium Yukon Gold potato, peeled and cut chunks

Sea salt & finely ground pepper, to taste

1/2 cup heavy cream

Caviar 

Finely chopped chives as a garnishment

Preparation

Bring a large pot of salted water to a boil over medium-high heat. Carefully add the cauliflower and potato. Cook until soft, about 25 minutes. Drain then puree in a high-speed blender until perfectly smooth. (Alternatively, pass the drained vegetables through a tamis or fine sieve several times until completely smooth.)

Add the mixture to a heavy saucepan, stirring over medium heat for 2-3 minutes to dry out. Be careful not to burn mixture. Season to taste with salt and pepper. Place in a bowl and cover surface with plastic wrap. Chill thoroughly.

Whip the heavy cream until firm. Gently fold whipped cream into the cold cauliflower mixture. Spoon into serving dishes. Cover with plastic wrap and chill until ready to serve.

Plating/Presentation

When ready to serve, use attractive individual stemmed bowls. Fill with the Cauliflower/potato mixture and top each dish with a chilled portion of caviar. Dot the top with the chopped chives Serve immediately.

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Rich, Unctuous, Meaty

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This classic dish can be made in several ways including the change up of the main ingredient.  In this case we are using Venison shanks, but Lamb or Beef shanks will work just as deliciously.  I love serving Oso Buco with a creamy polenta, wide buttered egg noodles or whipped chive potatoes made from scratch of course......What this dish needs is time....about three hours worth, so you can finish up that great novel you are writing re-tile the foyer or wall paper the guest bathroom as is braises.

Venison Oso Buco

Serves 6

Total time:  3 hours

Ingredients

1 lemon

1/4 cup extra-virgin olive oil

2 medium yellow onions, peeled and chopped

1 medium carrot, peeled and shredded

1 stalk celery, chopped

2 bay leaves

4 whole cloves

1 sprig fresh rosemary

10 juniper berries

Salt

Freshly ground black pepper

6 (8–10-oz.) venison osso bucco, cut from the hind shanks

1/2 cup flour

1/4 cup vegetable oil

2 tsp tomato paste

1 cup fruity red wine, such as chianti

1 cup fresh carrot juice

6 plum tomatoes, peeled and crushed

2 cups hot chicken stock

Preparation

Peel zest from oranges and lemon in wide strips with a vegetable peeler. Set the zest of 1 orange and lemon aside for sauce. Slice zest of other orange into narrow strips about 1⁄8" wide and set aside for garnish. Remove and discard pithy membrane of 1 orange, then slice into segments and reserve for garnish. Juice second orange and set juice aside.

Heat olive oil in a large heavy pot with cover over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add carrots, celery, bay leaves, cloves, rosemary, and juniper berries, and season to taste with salt and pepper. Cook, stirring, until vegetables are light golden brown, about 15 minutes. Transfer to a bowl and set aside. Do not clean out the pot.

Meanwhile, generously season venison with salt. Dredge venison in flour until lightly coated, then shake off excess flour. Add vegetable oil to same pot used earlier and increase heat to medium-high. Add venison in a single layer and cook until well browned on all sides, about 10 minutes. Return vegetable mixture to pot, reduce heat to medium, stir in tomato paste, and cook until tomato paste begins to caramelize, about 6 minutes. Add wine and bring to a boil, scraping up any brown bits stuck to bottom of pot. Add carrot juice, reserved orange juice, and reserved wide strips of orange and lemon zest. Bring to a vigorous boil and cook until sauce has reduced and vegetables have softened, about 8 minutes. Add tomatoes, reduce heat to medium-low, and simmer, uncovered, for 30 minutes. Stir in hot chicken stock, partially cover pot, and simmer for 1 1/2 hours, or until meat is fork-tender.

Remove meat from pot when done. Strain sauce through a sieve, pressing on vegetables to extract liquid; discard solids. Return meat to pot with sauce and keep warm until ready to serve. Garnish with reserved orange segments and zest, and serve with polenta, wide buttered egg noodles or chive mashed potatoes if you like.

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A Little Gimmicky? But It Will Taste Delicious!

Learn how to do A Little Gimmicky? But It Will Taste Delicious! for your friends and family. this revenue from A Little Gimmicky? But It Will Taste Delicious! it is delicious

Make A Little Gimmicky? But It Will Taste Delicious!

 

Can you Imagine!  I have never been for "gimmicky" type foods or preparations but this would definitely be a show stopper at a weekend picnic! This can be cooked either on the grill or in the oven which gives it some versatility as far as preparation.  What better foods to combined than pork, pineapple and bacon!  Here we Go!

SwineApple

Serves 6

Total time:  3 hours plus 15 minutes prep time

Ingredients

1 large pineapple

1 lb bacon thick cut

1/2 lb pork tenderloin

2 tbsp bbq sauce

2 tsp paprika

Salt and pepper to taste

If you really want to spice things up, create a dry rub for the pork using cumin, chili powder, garlic powder, sea salt and freshly cracked pepper.  Coat the pork in the dry rub and let set for at least an hour and then continue with the recipe as written.

Feeling like something a little more Asian in flavor? Try Chinese barbecue. Char Siu (sold as a dry powder in an envelope, add water and marinate) the pork pieces,then add a little cayenne for a little kick!

Tip:  I would cover the top of the filled pineapple with a little tin foil and save the pineapple top (nice and green) and then top off the SwineApple before serving for that dramatic effect.  This way your pineapple top won't burn and the color contrast is really attractive to the hungry eye!

Preparation

Slice off the top of the pineapple about an inch below the leaves.

Using a sharp knife, cut out the core of the pineapple to an inch above the bottom. Use a melon baller to scrape out the flesh and reserve.

In a medium bowl, add the bbq sauce, paprika and a tablespoon of juices from the reserved flesh. 

Cut the pork into 3/4 inch x 3 inch strips(after using the dry rub if you like)  and add to the bbq sauce mixture. Set aside.

Cut off the outer 1/4-inch of skin of the pineapple.

Add the pork mixture into the pineapple cavity. Replace top of pineapple. (or use the tip mentioned above)

Place a piece of wax paper or foil on a work surface. Make a 5x5 bacon weave.  You remember summer camp and making pot holders...one over, one under, over, under, over under until you use all the bacon creating a woven mat of bacon.

Pick up the bacon weave and wrap around the pineapple (the bacon weave should cover the exposed surface of the pineapple.  If there is a little extra, just tuck it in and under the pineapple).  Use two skewers to attach the bacon, pineapple top(or not) and pineapple body together.

Turn on your grill to low heat or your oven to 275F degrees. Add a 12-inch square piece of foil in the middle, and place the swineapple on top with the bacon side up.

Cook for 3-4 hours until bacon is getting crispy, basting occasionally with leftover pineapple juices. 

Plating/Presentation
I would definitely bring the entire SwineApple to the table with the still beautifully green top attached.  Cut 1/2 inch slices and server with something fun like pigeon peas and rice for that tropical feel.  Maybe baked beans for a barbecue slant.  Chinese coleslaw for a Asian version!  Serve and enjoy!

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