A Great Transitional Dish!

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Make A Great Transitional Dish!

With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup.

Beef Barley Soup with Lemon

Serves 8

Total time: 3 hours, 30 minutes

Ingredients

1 pound beef stew meat, cut into 1/2 inch cubes

2 tsp kosher salt, more as needed

1 tsp black pepper, more as needed

2 tbsp olive oil, more as needed

3 small or 2 large leeks, thinly sliced

3 celery stalks, diced

1 fennel bulb, diced

4 garlic cloves, finely chopped

1 tbsp tomato paste

3/4 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp sweet paprika

Large pinch cayenne, optional

1 quart beef or chicken stock

3 sage sprigs

2 rosemary sprigs

2 bay leaves

2 carrots, peeled and cut into 1/2 inch chunks

2 parsnips, peeled and cut into 1/2 inch chunks

2 large turnips, peeled and cut into 1/2 inch cubes

3/4 cups pearled barley

8 ounces or 8 cups baby spinach or baby kale

1/4 cup chopped parsley

Finely grated zest of 1 small lemon, plus fresh lemon juice to taste

Thinly sliced jalapeños or other chiles, for serving (optional)

Preparation

Season beef with 1 tsp salt and 1/2 tsp pepper.  Let mixture stand for 30 minutes to 1 hour at room temperature.

Heat 2 tbsp  of oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. 

Transfer the browned meat to a paper-towel-lined plate to drain.

Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.

Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.

Stir in the carrots, parsnips, turnips, barley, 1 tsp salt and remaining 1/2 tsp pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.

Stir spinach and parsley into the pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.

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Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick!

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Make Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick!

If you’re going to steal one Rick Bayless recipe, you might as well steal two, which is exactly what I did here with this green chile pesto, and roasted chayote squash side dish. Like I said in the video, most great chefs encourage this type of thievery, as long as you give them credit, which I’m happy to do.

What I’m calling “Green Chile Pesto,” is really his Green Chile Adobo, but I thought my audience would better relate to a “pesto,” since that’s what this reminds me of the most. Although, I’m not sure how it would be in a pasta, and don’t have any immediate plans to find out.

What it was great in, was this very simple chayote squash dish, which is really more of a warm salad. If you can find chayote near you, I recommend you give it a try, but if not, grilled zucchini or other summer squash would also work, as would something like roasted acorn or delicata squash.

I’d try to choose a fairly mild olive oil for this, since we have enough heat and bitterness from the peppers. Which reminds me, don’t over blend this. While some chefs claim it’s just a wives tale, I’ve found that if you over-process an olive oil-based sauce, especially ones with garlic in them, it can get very bitter. Other than that, not much can go wrong, and so on behalf of Chef Bayless and myself, I’d like to say, we really do hope you give it a try soon. Enjoy!

Ingredients for the Green Chile Pesto:

6 Serrano peppers

1 Poblano pepper

6 cloves garlic, still in the paper

1 bunch cilantro

1/2 bunch Italian parsley

1 1/2 teaspoon kosher salt (or about 3/4 teaspoon fine salt)

3/4 cup mild tasting olive oil, or vegetable oil

juice from 2 fresh limes*

* You can add the lime right to the pesto if you’re going to use it all at once as a sauce for something, but this seems to keep longer in the fridge without it added in, and so I prefer to add it to whatever I’m using it with instead.

For the Chayote Squash Side Dish:

3 Chayote squash, cut in 1-inch pieces

1 tablespoon olive oil

1/2 teaspoon kosher salt

juice from 1 lime (unless already added to your pesto)

2 or 3 heaping spoons of Green Chile Pesto

1/3 cup crumble soft goat cheese, plus more for the top

pumpkins seeds to garnish, optional

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I'm Game if You Are!

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Make I'm Game if You Are!

This delicious roast grouse recipe is served with classic accompaniments of bread sauce and game chips served alongside fresh, peppery watercress. Try this game recipe as an alternative to traditional Sunday roasts!

Roast Grouse, Game Chips, Watercress and Bread Sauce 

Serves 2

Total time:  1 hour 30 minutes

Ingredients

Grouse

2 grouse, oven-ready

1 tbsp of vegetable oil

1 oz of unsalted butter

Game Chips

1 Russet potato, large

vegetable oil, for deep frying

sea salt

white pepper, freshly ground

Bread Sauce

1/2 onion, cut in half again

1 clove

3 tbsp of unsalted butter

1 cup of milk

1 oz of white bread, crusts removed, cute into cubes

1 oz of heavy cream

1 pinch of freshly grated nutmeg

salt

pepper

Preparation

Bread Sauce

Press the clove into one of the onion pieces and set to one side. Place a pan over a medium heat and gently melt the butter, then finely chop the other piece of onion and add it to the pan. Sweat the onion gently in the butter until soft.

Add the milk to the pan along with the piece of clove-studded onion. Bring the contents of the pan to the boil, then reduce the heat to a simmer and let cook for 15 minutes. Stir in the cubes of bread, reduce the heat to low and continue to cook for 20 minutes.

Discard the piece of clove-studded onion and add the cream to the pan, stirring well until thoroughly combined. Bring the sauce back up to the boil and season to taste with salt, pepper and a small pinch of nutmeg. Remove the pan from the heat and set aside until required, covering the pan to keep the sauce warm.

Preheat the oven to 450°F

The Grouse

Place an ovenproof frying pan over a high heat and add the oil. Once the oil is very hot add the grouse to the pan and seal until colored evenly on all sides. Add the butter to the pan, distributing evenly, then arrange the grouse to each be resting on their right leg.

Remove the pan from the heat and carefully transfer it to the oven, taking care to keep the grouse resting leg side down. Roast the birds for 4 minutes before thoroughly basting, then flip the grouse to rest on their other leg/side. Return to the oven to roast for another 4 minutes.

Baste the birds again, then rest the grouse on their backs and return to the oven for 5 minutes. Once cooked, remove the grouse from the oven and let rest for 10 minutes.

Preheat a deep fat fryer to 338°F

Game Chips

While the grouse are resting, prepare the game chips. Peel the potato and slice/shape into a 1 1/4 in cylinder, then use a mandolin to cut the cylindrical potato into very thin slices. Wash the slices thoroughly and dry carefully on paper towels.

Deep-fry the potato slices until golden and crisp, then use a slotted spoon to remove the chips and let them drain on paper towels. Season generously with salt and pepper and set the chips aside until ready to serve.

Plating Presentation

To serve, use a sharp knife to carve the legs and breast from the grouse and arrange them neatly on each plate. Add a generous spoonful of warm bread sauce followed by a bunch of watercress. Drizzle over juices/jus from the pan.  Serve immediately along with the game chips and remaining bread sauce in separate serving bowls.

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The Perfect Little Bite Just in Time for Fall!

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Make The Perfect Little Bite Just in Time for Fall!

What could be simpler....a delicious puff pastry turnover filled with buttery squash, mushrooms and leeks making for a perfect fall lunch alongside a big green salad.

Butternut Squash Turnovers

Serves 12

Total time:  1 hour 40 minutes

Ingredients

1/4 cup extra-virgin olive oil

3 large leeks, white parts only, cut into 1 inch dice (2 cups)

1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick

2 garlic cloves, chopped

2 tablespoons thyme leaves

Salt and freshly ground pepper

One 2-pound butternut squash; peeled, seeded and cut into 1/2 inch cubes

14 ounces all butter puff pastry, thawed if frozen

12 ounces fresh goat cheese (1 1/2 cups)

1 large egg, lightly beaten

Fleur de Sel

Preparation

Preheat the oven to 375°.

In a large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitakes and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.

Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.

Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by 16 inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4 inch squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.

Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Lightly sprinkle with Fleur de Sel for that exta little bit of crunch and saltiness. Serve warm or at room temperature.

Plating/Presentation

You certainly can serve these delicious turnovers on a warmed plate as part of a brunch spread, or lay on top of a melange of mixed greens lightly dressed. A cold and crisp Pinot Grigio would pair beautifully with this dish!

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The Perfect Way to Ease into Pumpkin!

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Make The Perfect Way to Ease into Pumpkin!

I know we're all being blasted by pumpkin every thing....coffees, teas, ice creams, whipped creams, cookies, cookie bars and soon to  be pies. But, this is the perfect way to enjoy that delicious pumpkin spice flavor and not be knocked over with what otherwise could be, very strong flavors. Light and fluffy and best of all, no bake!

Pumpkin Toffee Icebox Cake
(No Bake)

Serves 10 to 12

Total time:  20 minutes

Ingredients

Vanilla wafers, graham crackers, or Golden Oreo's

2  3.4 oz pkgs. pumpkin spice pudding (If you can't find it you could use vanilla)

2 cups of milk

1 1/2 cups of pumpkin puree

2 tsp pumpkin pie spice

1 8 oz. pkg cream cheese, softened

1/4 cup of whipping cream

1 cup powdered sugar

1 tsp vanilla

1 8 oz container whipped topping, divided

1 cup toffee chips

Preparation

Use a 9" x 9" square pan. It will fill it up to the top, but don't worry!

Whisk pudding, pumpkin pie spice, and milk together. Fold in pumpkin. Set aside.

Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping.Set aside.

Line the bottom of your pan with Vanilla Wafers (or whatever you are using). You might have to break them to make them fit. Don't worry if it's not super pretty!

Cover cracker layer with a third of the pumpkin mixture. Spread.

Carefully spread half of the cream cheese mixture over the pumpkin layer so you don't mix the layers together.

Sprinkle toffee chips over cream cheese layer. Used a generous sprinkling!

Repeat again beginning with crackers, then a third of the pumpkin, then remaining cream cheese, then toffee chips.

Add one more layer of crackers, then remaining pumpkin.

Spread reserved whipped topping over the final pumpkin layer. 

Sprinkle more toffee chips.

Refrigerate for 4 hours or overnight! It really tastes and serves best if you keep it in fridge for as long as you can.

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Hot or Cold..Take Your Pick!

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Make Hot or Cold..Take Your Pick!

This beautiful green soup pairs the tartness of green tomatoes with fragrant basil and thyme. Once you’ve finished off the soup you can eat the sourdough bread bowl.

Roasted Green Tomato Basil Soup

Serves 4

Total time: 1 hour

Ingredients

2 pounds ripe green tomatoes, sliced in half lengthwise

1/4 cup extra-virgin olive oil

1 tbsp kosher salt

1 1/2 tsp freshly ground black pepper

1 tbsp unsalted butter

1 yellow onion, about 1 cup, coarsely chopped

3 garlic cloves, minced

1/4 tsp crushed red pepper flakes

3 cups chicken or vegetable stock

3/4 cup fresh basil leaves, packed

1 tsp fresh thyme leaves

2 to 4, whole, small round sourdough loaves

Sliced cherry tomatoes, for garnish (optional)

Preparation

Preheat the oven to 400°. 

Toss together 2 pounds of green tomatoes, 2 tablespoons of the olive oil, salt and pepper. Spread the tomatoes in an even layer on a baking sheet and roast for 30 minutes.

In an eight-quart stockpot over medium heat, add the onions and garlic with the butter and remaining 2 tablespoons of olive oil. Cook until the onions have slightly caramelized, about 8 minutes. Sprinkle in the crushed red pepper flakes and stir to combine, about 1 minute. Add the oven-roasted tomatoes and stock to the pot and bring to a boil. When soup comes to a full boil, toss in the fresh basil leaves and wilt over medium heat and simmer for about 8 minutes. Working in batches, puree the soup in a blender until smooth, ensuring that the basil leaves are entirely pureed into soup. Adjust seasonings with salt and pepper.  An immersion blender would work wonderfully here if you have one.

Plating/Presentation

To serve, warm the bread in the oven and the soup in a sauce pot over the stove. When bread is heated through, carve a shallow hole in each loaf, and pull a few pieces from the center. Ladle the soup into the bread and serve right away. Garnish with fresh basil leaves and sliced cherry tomatoes, if desired.

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Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend

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Make Baked Potato Puffs – A New Way to Pomme Dauphine from a Potato Fiend

The hardest line cook job I ever had was working the broiler station at the Carnelian Room, where on a busy night I’d prepare over 250 steaks and chops, which wasn’t even the most difficult part. No, the biggest challenge was actually frying these potato puffs to order, to go on all those plates.

It was a lot of work, but a labor of love, since pomme dauphine, as my French friends would call this, is one of the greatest foods ever invented, especially for potato fanatics like me. However, as with most fried foods, they can be messy to make, and unless you have an industrial-strength hood fan, your kitchen will smell like a deep fryer for days, which is why I wanted to try and do a baked version.

I was very happy with the results, and while the outside wasn’t dark and crispy like the fried version, the inside was virtually identical, and thoroughly enjoyable in their own right. Whether you’re making them as a warm snack with a dip, or to go alongside some eggs, or a grilled steak, the baked version should work out just fine.

Of course, since we’re getting close to Thanksgiving, if you are one of these people who deep-fries the turkey, I would probably go with the traditional method. Especially since you’ll be cooking outside where sneaking a few of these while you’re working will be pretty easy to get away with. Either way, I really do hope you give these potato puffs a try soon. Enjoy!

Ingredients for 12 Small Baked Potato Puffs:

(I did a tiny test batch, so I highly recommend doubling or tripling the recipe)

1 cup cooked, plain mashed potatoes (Yukon or Russet)

salt and cayenne to taste

small pinch of freshly grated nutmeg
butter for the muffin tin

For the pastry dough:

1/4 cup water

2 tablespoons butter

1/4 cup flour

pinch of salt

1 large egg

- For a mini muffin tin*, butter well, and bake at 450 F for about 20 minutes, or until browned and puffed.

- Or, deep-fry at 375 F for a few minutes until browned and puffed.

* These might work in a regular muffin tin, but you’ll need to bake longer.

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About as Guilt Free as Possible! But Still Out of this World Delicious!

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Make About as Guilt Free as Possible! But Still Out of this World Delicious!

Satisfying, flavorful, zesty and spicy, with the soft counterparts of the delicious noodles  and mushrooms....mmmmm  Let's get right to it!

Asian Beef and Noodle Bowl

Serves 6

Total time:  1 hour 20 minutes

Ingredients

1 pound boneless beef chuck roast

3 1/2 cups low sodium beef broth

1 cup sliced onion, preferably Vidalia

1/ water

2 tbsp of light soy, gluten-free tamari or liquid aminos

1 tbsp fish sauce 

1 small fresh serrano chile pepper, seeded and finely chopped*

4 cloves garlic, minced

1 star anise

3 oz dried rice noodles, broken

2 cups of fresh shiitake and cremini mushrooms, stemmed and sliced.  

2 cups shredded napa cabbage

1 cup sugar snap pea pods, halved diagonally

2 1/4 cups of water chestnuts, drained and chopped

1 tbsp cornstarch

1 tbsp cold water

Preparation

Meat and Broth

Trim fat from meat. Cut meat into 1 inch pieces. In a 4 to 5 quart Dutch oven combine meat, broth, onion, 1/2 cup of water, the tamari, fish sauce, serrano pepper, garlic, and star anise. Bring to  a boil then reduce heat. Simmer covered for 45 minutes.

Noodles 

Prepare the  noodles according to package directions; drain.

Remove and discard star anise from broth mixture. Stir in mushrooms, cabbage, snap peas, and water chestnuts. Return just to boiling then reduce the heat. Simmer about 5 minutes or until snap peas are crisp-tender. In a small bowl stir together cornstarch and 1 tablespoon cold water, stir into broth mixture. Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.

Plating/Presentation

To serve, divide noodles among bowls and ladle soup over.

*Tip - Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water and never, ever get your hands near your eyes!

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A Typically Heavy Dish Lightened UP!

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Make A Typically Heavy Dish Lightened UP!

I would say that most people feel that lamb can be, and often is, a heavier dish. In this case, the lamb is treated with bright herbs and accompanied by vegetables that are fresh and vibrant. For those of us still in very warm weather, this succulent lamb dish is delicious and light. For those of you who are already experiencing temps below freezing, you will enjoy the comforting flavors of the lamb along with the potato gratin that can accompany it!

Herb and Dijon Crusted Rack of Lamb with Niçoise Vegetables and Gratin Potatoes

Serves 4

Total time:  2 hours 20 minutes

Ingredients

Lamb

4 x 3 bone/rib lamb racks

8 oz of Dijon mustard

7 oz of white breadcrumbs, homemade, dry

1/2 bunch of fresh parsley, stalks removed

1/2 bunch of fresh tarragon, stalks removed

salt

pepper

olive oil

Potatoes

4 large russet potatoes, peeled and cut length ways into 1/3" thick slices

7 fl oz of milk

7 fl oz of heavy cream

1 bulb of garlic, cut in half horizontally, 1 clove reserved for vegetables

1/4 bunch of fresh thyme, 2 sprigs reserved

1/4 bunch of rosemary

salt

pepper

Sauce

4 oz of white wine

2 cups of strong lamb stock (prepare from store bought product)

Nicoise Vegetables

4 plum tomatoes, peeled and cut into quarters

1 pinch of sugar

1 fennel bulb, finely sliced

4 oz of French beans

10 basil leaves, finely shredded

12 black olives, halved

4 lemon segments, cut across into 5

1 oz of extra virgin olive oil

salt

pepper

The Potatoes

Bring the milk and cream to a boil in a pan with the garlic, rosemary and thyme. Remove from the heat, cover and allow to infuse for 1 hour.

Place the potato slices in a pan and cover with lightly salted, cold water. Bring to the boil and simmer for 5 minutes until just tender. Then, remove from the heat and leave to cool in the water.

Pass the garlic cream through a fine sieve and lightly season, as it will be reduced later and concentrate in flavor. Place the potato slices on an ovenproof tray in a single layer and pour over the garlic cream. Keep in a warm place until required.

Preheat the oven to 350°F

Heat 3 tbsp of olive oil in an ovenproof pan. Season the lamb racks and add to the pan, sear until colored all over.

Remove the lamb from the pan and pour out the oil. Place the pan back on the heat and turn the heat down to low. Return the lamb back to the pan, fat-side down, and cook for 10 minutes to render the fat.

Transfer to the oven and cook for 12-14 minutes. Remove from the oven and allow the lamb to rest on a warm plate.

Meanwhile, remove the fat from the pan and pour in the white wine and place over a high heat. Bring to a boil and scrape the bottom of the pan to deglaze.

Once almost completely reduced, add the lamb stock and reduce again until you are left with a thin, gravy like consistency. Intensify the flavor by adding any juices from the resting lamb to the pan and reheat before serving.

Preheat the oven to 325°F

Place the tomato quarters on a small tray and drizzle with the extra virgin olive oil. Season well and sprinkle over a pinch of sugar. Slice the garlic clove very thinly and place a single slice on each piece of tomato. Roast in the oven for 20 minutes until softened. Remove and keep warm until required.

In a blender or food processor, blitz the breadcrumbs with the herbs and a pinch of salt until bright green in color and fine. Set aside.

Preheat the oven to 350°F

Place the potatoes in the oven for 15 minutes to heat through and allow the cream to reduce. Finish under a hot grill to glaze until lightly golden on top.

Spread a tablespoon of mustard over the fat side of each of the lamb racks and then roll in the herbed breadcrumbs until evenly coated. Place the racks on a tray and reheat in the oven for 4 minutes until the breadcrumbs are golden.

To finish the vegetables, place a frying pan over a low-medium heat and add a tablespoon oil. Once hot, sauté the French beans and the fennel until tender, then add the olives, basil and lemon and season. Remove from the heat but leave in the pan to keep warm.

Plating/Presentation

To serve, place 2 potato slices and a spoonful of the cream onto each plate with a generous portion of the Niçoise vegetables alongside. Top with the roasted tomatoes.

Carve each of the lamb racks into 3 ‘chops’. Arrange on each plate and pour over some of the sauce and a few drops of olive oil to finish. Serve immediately.

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Deliciously Luxurious!

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Make Deliciously Luxurious!

Rather than serve this deliciously tender cut of beef with the typical Roquefort sauce or beef demi-glaze, try this tangy and quite flavorful mustard sauce! Often I will not dress the filets at all and have all three sauces in warm compote dishes or gravy boats and let my guests choose which ever one they are most enticed by!

Filet Mignon with Mustard and Mushrooms

Serves 4

Ingredients

4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
2 tbsps canola oil
1 1/2 tbsp fleur de sel
2 tsp coarsely cracked black peppercorns (use a mortar and pestle or meat tenderizer (hammer) and a plastic zip lock bag
2 tbsp unsalted butter
12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
2 tbsp dry sherry
Kosher salt and freshly ground black pepper
1 tbsp good olive oil
1/2 cup minced shallots (2 large shallots)
3 tbsp Cognac or brandy
1 1/4 cups cups heavy cream
1/4 cup Dijon mustard
1/2 tsp whole-grain mustard
2 tbsp minced fresh parsley leaves

Preparation

Preheat the oven to 400ºF.

Be sure your stove is well ventilated!

Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.

Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.

Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, remove to a bowl and set aside.

Add olive oil to the same skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.

Plating/Presentation

Remove the strings from the filets and place on 4 warm dinner plates.
Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

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Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

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Make Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery feeling chicken-based sausage? Sounds impossible, and it is, unless you sneak in a little bit of pancetta, and follow a few simple techniques.

Instead of buying ground chicken at the market, which is always too finely ground, we’re going to use thighs, and grind our own. This makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it. I like to pulse it on and off in the food processer, but your can also use your grinder attachment, or go low-tech, and just chop it finely with a big knife or cleaver.

As I mentioned in the video, if you’re not into patties, you can make links, or simply crumble the raw mixture into a hot pan, and break it up as it cooks. Once browned, you can add your butter and flour, and continue with the pan sauce. Besides saving you a little time, this method probably makes for the most flavorful gravy.

By the way, most chicken apple sausage recipes call for some kind of sugar to be added, but I really don’t think it’s necessary, thanks to the natural sugar in the apples. As with all ground meat recipes, you can always fry up a small piece of your mixture, and test for yourself, but for me, the little touch of maple syrup in the sauce is all the extra sweetness this needs. Either way, I really do hope you give these chicken apple sausage patties a try soon. Enjoy!

Ingredients for 8 Chicken Apple Sausage Patties (about 4 ounces each):

For the sausage:

1 1/2 pounds boneless, skinless chicken thighs

4 ounces pancetta or bacon

2 teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

1/2 teaspoon crushed fennel seeds (toast in dry pan until fragrant)

1/4 teaspoon ground coriander

1/4 teaspoon cayenne

1/4 teaspoon freshly grated nutmeg

2 teaspoons finely minced fresh sage

2 Granny Smith apples, peeled, grated, and squeezed dry

For the Pan Gravy (enough for 8 Patties)

6 tablespoons butter

8 sage leaves, optional (remove when crisp)

6 tablespoons flour

2 1/2 cups chicken broth, plus more if needed

1 tablespoon maple syrup, or to taste

1/3 cup crème fraiche or heavy cream

salt and freshly ground black pepper to taste

- Click here for the Buttermilk Biscuits recipe.

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A Challenging Recipe, but Well Worth the Effort!

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Make A Challenging Recipe, but Well Worth the Effort!

This recipe adds a delicious smokiness to the sauce grand veneur (or huntsman's sauce) by cold smoking dark chocolate in a cold smoker. This method achieves a superb consistency and adds an extra depth of flavor to this rich venison loin recipe, with the rich, bitter chocolate offsetting the natural sweetness of the meat. Venison bones for the sauce should be available from your butcher, but if they aren't you certainly can use a high quality premade venison stock from your grocer. Also, ask them for help removing the venison sinew too, if required.

Venison, Pumpkin, Passion Fruit and 

Smoked Sauce Grand Veneur

Serves 6 

Total time: 3 hours

Ingredients

Venison Loin

1 venison loin

butter

salt

Venison Jus

3 1/3 lb of venison bones, chopped (or a high quality prepared Venison stock)

2 shallots, finely sliced

1 sprig of thyme

1 tsp black pepper

1 dash of oil

2 1/2 pints of chicken stock, plus extra to cover

Sauce Grand Veneur

2 1/2 oz of 75% dark chocolate

1 1/2 cups of Madeira

1 1/2 cups of port

3 shallots, finely sliced

1/3 oz of thyme

1 garlic clove, finely chopped or crushed

3 black peppercorns

1 dash of oil

Pomme Souffle

2 large potatoes

vegetable oil, for frying

salt

Pumpkin Confit

2 1/4 lb of pumpkin, Delica variety 

7 oz of salted butter, plus a little extra for reheating

4 oz of pumpkin seeds, lightly toasted

1/3 oz of mixed herbs, such as parsley, tarragon and chives

Pumpkin Puree

6 passion fruits

3 1/2 oz of butter

1 pinch of salt

baby basil, to garnish

Equipment

Cold-smoker

Smoking chips

Pressure cooker

Vacuum bags

Bar sealer

Steam oven

Water bath

Blender

Preparation

Begin by placing the chocolate in a smoker, leaving it to cold-smoke for 2 hours

Meanwhile, make a venison jus for the sauce grand veneur. Place a large pan over a high heat with a splash of oil, add the chopped venison bones and cook until caramelized

Add the shallots, thyme and black pepper and allow the shallots to caramelize, then deglaze the pan with 2 cups of the chicken stock and reduce by three-quarters.

Add another 1 pint of stock, reduce again, then repeat again with the remaining 1 pint of stock. Transfer to a pressure cooker, top up with enough extra chicken stock to cover and cook for 45 minutes.

While the venison jus is reducing begin to prepare the sauce grand veneur. Add a little oil to a separate pan and sweat down the shallots with the thyme, garlic and peppercorns. Pour in the Madeira and reduce to a glaze, then add the Port and reduce again

Pass the jus through a fine sieve into a clean pan and reduce down to a sauce-like consistency. Pour out  2 cups and add this to the sauce, then pass the liquid through a fine sieve into a clean pan. Reduce down to a sauce-like consistency and stir in the smoked chocolate until melted. Set aside and keep warm until ready to serve.

Pomme Soufflé 

Wash and peel the potatoes before slicing length ways into 6 even slices approximately 1/4 in thick. Pat the slices dry with paper towel.

Fill a pan a quarter full with vegetable oil and heat to 230°F. Fill another pan almost to the top with vegetable oil and heat carefully to 392°F, maintaining the temperatures in both pans.

Add the potato slices to the pan with the 230°F oil and shake constantly until they start to puff up slightly. Transfer the slices one by one into the 392°F oil using spoons or tongs, frying until puffed and golden. Remove and place on paper towels to cool, then wrap in plastic wrap  and place in the fridge.

Pumpkin Confit

Peel the pumpkin and cut in half. Scoop out the seeds and sinews, then cut twelve small curved wedges, reserving the rest of the flesh for the purée.

Add the salted butter to a deep pan and place over a moderate heat to melt, not allowing it to burn. Add the pumpkin wedges to the pan and cook in the hot butter for 20 to 30 minutes until soft and fondant-like, then cool and chill until ready to serve.

Remove all sinew from the venison loin, slice into six portions and season well with salt. Seal the portions in vacuum bags and cook in a water bath for 20 to 3o minutes depending on the size of the portions.

Preheat a steam oven to 212°F

Pumpkin Purée

Dice 1 1/3 lb of the remaining pumpkin flesh into small pieces and seal in a vacuum bag with the butter and salt. Place into the steam oven and cook until soft.

Once cooked, transfer the softened pumpkin to a blender and blitz until smooth. Scoop out the seeds from the passion fruit, add to the purée and blend again. Season to taste and set aside.

Venison

Add a few tablespoons of butter to a large frying pan and place over a moderate heat until the butter begins to foam. Remove the venison portions from the vacuum bags and sear in the hot butter until caramelized. Set aside to rest, reserving the juices from the pan.

While the venison is resting, add a little butter to a frying pan and warm through the confit pumpkin wedges. Roughly chop together the toasted pumpkin seeds and mixed herbs to create a rough crumb and spread out on a plate. Remove the pumpkin wedges from the pan and roll in the crumb mixture to coat.

Pomme Soufflé

Heat a pan a quarter filled with oil to 410°F. Remove the potato slices from the fridge and fry in the hot oil, basting in the pan until puffed up and crisp on the outside. Remove from the pan and drain quickly on paper towels, seasoning generously with salt.

Plating/Presentation

Carve the venison portions in half and place two pieces on each plate, arranging two wedges of pumpkin alongside. Add a quenelle of the purée and top with baby basil leaves, then pour over some of the warm sauce grand veneur and finish with the pomme soufflé and a drizzle of pan juices.

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Deliciously Rich and Creamy!

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A really delicious Italian pasta dish mostly made from scratch with shrimp, a creamy sauce and of course freshly grated cheeses.....what could be bad!

Shrimp Pasta with Creamy Mozzarella Sauce

Serves 4

Total time: 1 hour

Ingredients

Pasta

8 oz penne pasta

Shrimp

2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)

1 pound shrimp (without shells, and deveined)

3 garlic cloves minced

1/4 teaspoon salt

Sauce

4 oz sun-dried tomatoes (without oil)

4 garlic cloves , minced

1 cup half and half

1 cup mozzarella cheese , shredded (never frozen)

1 tablespoon dried basil (if using fresh basil you can add more)

1/4 teaspoon red pepper flakes , crushed, add more to taste

1/8 teaspoon paprika

1/2 cup reserved cooked pasta water (or more)

1/4 teaspoon salt

Preparation

Cook pasta according to package instructions or if using fresh, even better. Reserve some cooked pasta water. Drain the pasta.

Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp. 

Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar or use regular olive oil) in a large skillet on medium-high heat. Add shrimp, minced garlic and cook the shrimp on one side for about 1 minute, until shrimp turns pinkish golden brown on that side. While it cooks, sprinkle the top of shrimp with salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. After 1 minute, Flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more. The shrimp should be pinkish golden in color on both sides.  Do not overcook.  They will finish cooking after they are out of the pan and when warmed back up by the sauce.

Using a slotted spoon, remove the shrimp to a plate being careful to leave all the oil in the skillet.

To the same skillet, add sun-dried tomatoes (drained from oil and sliced into smaller chunks, if needed) and more minced garlic, and saute in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrant. The skillet should be hot.

Add half and half to the hot skillet with sun-dried tomatoes and bring to boil. Add shredded cheese to the skillet, and stir in while boiling. Immediately reduce to simmer and cook, constantly stirring, until all the cheese melts and the creamy sauce forms. If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water. Add basil, crushed red pepper flakes, paprika. Stir.

Add 1/4 teaspoon of salt gradually, stirring on low heat and tasting (you might need slightly less than 1/4 teaspoon).

Add cooked pasta to the sauce, and reheat gently on medium heat. Add the cooked shrimp, stir it in. Taste, and add more salt, if needed. Add a small amount of half and half or reserved cooked pasta water, if the sauce is too thick. Let everything simmer on low heat for a couple of minutes for flavors to combine.

Plating/Presentation

Using warmed dinner plates or shallow bowls, spoon the pasta onto the plate/bowl and make sure there is a good sharing/division of the shrimp....we don't want to start a war!  LOL, and of course, have a bowl of freshly grated parmesan and or mozzarella cheeses for your guests to use if they like.

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