Blueberry and Peaches Gallette; an ode to Summer
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A Valentine Oyster — An aphrodisiac or just delicious?
The most memorable words my culinary chef/instructor said to me was the evening we were introduced to shellfish; oysters to be exact.
With a shucked oyster in his hand, he said, “Beth this is nectar of the Gods.” He then brought the shell up to his lips, tilted his head back, sucked in and slurped it right down. Finished he looked me straight in the eye and said,
“It’s better than sex!”
I grew up in Fort Worth, Texas; which is North Central. You could only get oysters at a little place called J&J Oyster Bar. They served Gulf oysters (Texas Gulf) and my Dad loved eating them; and still does. I on the other hand watched my dad slurp those bad boys down thinking, gross! How can he eat those slimy, sandy and musky smelling globules? I couldn’t stomach it. Plus, there was always a lot of condiment action involved with eating the oysters; hot sauce, tarter sauce, horseradish and lemon. Seemed to me they were just a vehicle for the extras. That was my first introduction to the oyster.
So you could imagine my trepidation when I walked into my culinary class and oysters were on the menu. Even though Chef Pascal professed his undying love, I still didn’t try one; not in class anyway.
I finally had the courage to try an oyster in my first line cook job. We would occasionally have oysters on the menu. Since we were encouraged to try everything it was pretty much a given that I would have to suck it up and eat one. Well, the Executive Chef was very kind to me. She really gave me a lesson on the differences between cold and warm water shellfish; such as the level of brininess, size and texture.
To this day I will never forget the first time I tried an oyster while working at the restaurant. It came from the Atlantic Ocean. It was called a Moonstone; icy, sweet, briny and a little magical. I’ve tried many oysters since; mostly from cold waters (I just think they have a better flavor). Never do I have anything but a little mignonette splashed on my oyster - if that.
So, I’m not going to say if an oyster is better than sex or not. I will say that eating the right oyster, at the right time and with the right condiment (or not) lends itself to something quite remarkable - if not just delicious! Here’s your recipe.
Ingredients
1/4C of shallot, peeled & minced
1/2C seasoned Rice Vinegar
2tsp of fresh coarsely ground black pepper
6 shucked oysters - half-shell
Crushed ice
Process
Several hours before serving oysters, combine shallot, vinegar and pepper in a container with a lid. Tightly seal, shake vigorously and place in the refrigerator to store until ready to use.
Pour crushed ice into a 2” deep dish spreading around so that the ice comes up right below the top of the rim. Take the oysters on the half-shell and arrange them decoratively around the outer edge of the dish.
Take mignonette (vinegar mixture) out of the fridge and pour into a small ramekin. Place ramekin in the center of the pan with a small spoon. Serve.
Tips & Techniques
To store whole oysters buy fresh as possible, place in a stainless steel container and put them into your fridge.
Many fish markets will shuck the oysters for you. Although it may be a few extra dollars it’s worth it. If you are not familiar with shucking an oyster it’s the safest and simplest way to go. I recommend it.
Mignonette is a traditional French sauce used on oysters to compliment the brininess of the oyster.
For a comprehensive introduction to types of oysters check out Rowan Jacobsen’s blog The Oyster Guide
Chili — Is it or isn't it?
I’ve been cooking in one way or another for most of my life; and half that time professionally. But there is one thing that I just can’t seem to grasp. Sure, I can make it! But the thought of doing so (and well) fills me with such angst that I have to look at tons of recipes, call my mom (for her recipe), talk to my husband about it and then do more research. This happens every time I get the urge to and then proceed to make Chili - or something like it.
This post is not about the semantics or die hard chili facts (Texas peeps don’t be upset with me). I really just wanted to, once again, try my hand at cooking something that is challenging for me, learn along way and impart simple tips & techniques.
So on a semi-cold day here in the ATX I set my goal, got my spices out, cleaned out the freezer (ground meats), took one trip to grocery (then turned around because I forgot chili powder), finally got home, laid everything out and got started. Oh, and, I used my crockpot.
Is it or isn’t chili? I’ll let you be the judge.
Ingredients
1lb ground Chuck 80/20
1lb ground Chicken
6 medium cloves of garlic, peeled & minced
1 medium yellow onion, peeled & minced
1 fresh poblano pepper, stemmed, seeded & minced
1 15ounce can of kidney beans, drained
1 28ounce can of diced fire-roasted tomatoes (w/liquid)
1/4C of chili pepper powder
2Tbls of cumin, ground
1/4Tbls of kosher salt
1 14.5 ounce can of beef broth (optional-and for a chili that will have a lot of liquid)
Optional Garnishes
1/2 bunch of green onions, sliced very thinly
4 C of grated Colby Cheese
3-4 C of sour cream
Crushed tortilla chips
Process
Place meat in crockpot and break it up a bit. Add all other ingredients, mix gently, place the lid on the crock pot and let cook for up to 6 hours on high. Stir occasionally. Also watch for liquid. If you feel like there is too much just use a large spoon and skim off. Reserved it for later if you would like to add it back in when it has finished cooking.
When chili is done cooking, spoon generous helpings into bowls, add garnishes of your choice and serve immediately.
Serves 6 generous servings.
Tips & Techniques
*Use a deep & wide slow cooker. Mine was way to small for this amount.
*I chop the garlic, onion & pepper small so they will be softer when the chili is done.
*I saw the use of beef stock in one recipe I looked at and thought it would be interesting to use. I did so for this recipe but thought it was total overkill. Plus it made for too much liquid. I will definitely leave it out.
*The use of ground chicken was just because I had to stock rotate my freezer. I would not use it by itself as it is too lean for chili. Just my preference.
*I LOVE KIDNEY BEANS in chili! And that’s all I’m going to say about it!
*This recipe could also be turned into a Taco Salad. Just add some cilantro to the other toppings I’ve listed above. Start with the chips at the bottom, chili, cheese, dollop of sour cream, oinions and cilantro leaves.
Friday Food Find: Goat & Cream Cheese Pate
I first saw this recipe in Gourmet Magazine years ago. Always looking for fabulous party dishes for my catering company this one caught my eye immediately. It’s visually inviting, tastes heavenly (especially if you like goat cheese) and it’s perfect to have or bring to a party. I generally serve it with garlic toasts or multi-colored vegetable chips. Really you can use anything that you find pleasing. It’s gone through a lot of tweeks since I first made the recipe from the magazine. And by trial an error I learned a few things which you will see below under “Tips”. Have fun and enjoy!
Ingredients
4 - 8 ounce packages of cream cheese
1.5 C of goat cheese
¼ to ½ C of whipping cream
1-2 Tbls of fresh lemon juice
Salt and pepper
1-2 small containers of sun dried tomatoes in oil, drained and patted between paper towels
½ to 1 C of pesto
Fresh herbs or flowers to garnish
Process
Line the inside your favorite ceramic or pyrex dish with plastic wrap (7"x10” rectangle or a square works great). Make sure that the plastic wrap is very smooth on the insides & pressed smoothly up and around every edge. Leave enough plastic so that it hangs over each side and over the edge of your dish. Set aside.
In a food processor process cream cheese, goat cheese until smooth. Drizzle in whipping cream to open up the cheese mixture. Which will make it smoother and more airy. Drizzle in up to ½ C although you may not need it. Add one TBLS of lemon juice at a time for flavor only. You may not need the second one. Stop machine at intervals to scrape down the sides with a spatula. Mix in salt and pepper to taste. Place cheese mixture in to a pastry bag with a large round tip.
Place your plastic lined dish in front of you, very gently pipe in your cheese mixture with your pastry bag so that you have one even layer on the bottom of your dish. I generally begin piping from the outer edge of the bowl. And then move inwards towards the center following the line of the dish you are using. On top of your 1st cheese layer gently finger or spoon in the sun dried tomatoes so that they are spread evenly over the cheese layer. Then pipe another layer of cheese mixture over tomatoes. Repeat this process with the pesto. Then pipe one more layer of cheese over the pesto. This will be your last layer. Smooth each cheese layer out with a small off-set spatula and cover tightly with the overlapping plastic. Place in refrigerator overnight.
The next day take pate out of refrigerator and peel plastic from the top. Place a serving platter (large enough to cover the pate dish) over the ceramic dish and gently invert. Gently pull the ceramic dish from the pate and set aside. Very carefully pull the plastic wrap from the pate. Smooth pate with a spatula. Garnish with herbs and flowers. Serve with parmesan toasts.
Tips
*The smaller & deeper your dish the more layers you may have or excess ingredients.
*Always drain the oil from the sun-dried tomatoes & pesto prior to using in this pate. Excess oil will seep out of the final pate if there is too much.
*Use the added liquid (cream, lemon juice) sparingly. You only want the cheese mixture to be “spreadable” not too soft. If it is too soft add more cream cheese. It will spread somewhat once unmolded if too soft.
Slow Cooker Roast with Fall Root Vegetables #TBT
Let’s all say it together, slow cooker roast with Fall root vegetables. It’s a mouthful and almost as toothy as it is fully cooked!
When I was first married I received, what was then called a crock pot; 2 of them to be on point. I knew what they were. My mom, Carol, used her “red-brick” covered one for soups, chili and such. I understood their value of convenience and one pot cooking.
For me, though, if I used one it meant I had officially become domesticated. My vision was one of a 20-something gal wearing a waist-tie apron, watching the clock for her husband’s arrive home, final dinner table touches, hearing the car come up the drive, quick lipstick application, big smile and then saying as the door opens, “Honey, you’re home.”
I was a career oriented and on the move with no time for cooking. The crock pots quickly found a new home at the local Good Will.
Fast forward several years… I’m a bit wiser and more thoughtful towards the irony of a young woman’s silly perception! The truth is, and in today’s language, a slow cooker is the BOMB!
Here’s your recipe.
Ingredients
3⁄4 lb of lean chuck roast
2 Tbls of olive oil
3 tsp of kosher salt
2 tsp of fresh ground pepper
14.5 ounce can of dices roasted tomatoes
4 sprigs of flat leaf parsley
2 sprigs of marjoram
4 sprigs of thyme
1 large bay leaf
6-8 baby carrots
6-8 baby potatoes
1 small onion, peeled quartered
Process
Sprinkle salt and pepper over all sides of chuck roast. Set aside.
Place a medium skillet over high heat. Pour olive oil into pan. As the oil heats up coat the inside of the pan. Once oil is heated through and almost smoking, gently place salted chuck roast in the pan. Cook each side (searing) until slightly caramelized. Put roast into the slow cooker. Add all other ingredients and mix thoroughly. Get messy!
Cover slower cooker with top. Turn heat on high and walk away. At 1 1⁄2 hours check and mix. Repeat once more. Cook for up to 4 hours or until roast falls apart to touch.
Serve immediately. Yields 3 4-ounce roast servings with vegetables.
Note: Not all slow cookers cook alike. Take care in the timing and be watchful.