Delicious Details

Theme: Autumn Harvest Foods
Guests:
8

Starter

Fresh Pumpkin Soup
We took a whole pumpkin, chopped it up, scoop it out and turned it into a very orange, but delightful soup! Garnished with a swirl of sour cream, it is sure to warm you up as you step inside.

Bread

Hot Cross Buns
Spiced with love and risen to perfection, these hot cross buns are a bite of happiness right out of the oven.

Main Course

Crown Roast Lamb with Vegetables
What is a crown roast lamb? Well, we didn't know either, but it turns out that it is two racks of lamb ribs strung together to form a circle of deliciousness. We complete this dish with asparagus, new potatoes and baby carrots.

Dessert

Scarlet Poached Pears
These pears have been bathed in a scarlet pool of orange muscat, beets and cinnamon to delicately flavor and brightly color them for this festive menu.

Soup

bel's pumpkin soup
based on a creation from Bel's imagination
Makes 8 servings

We never intended to make pumpkin soup, but owing to a lack of butternut squashes in the world we bought a pumpkin.

ingredients

• 1 medium pumpkin, seeded, stemmed and skinned
• 2 chicken bullion cubes
• water
• 3 large carrots, chopped
• 1 large onion, chopped
• italian parsley, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• salt & pepper to taste
• sour cream

preparation

1. Sautee garlic and onions and garlic in the butter until tender
2. Add the remaining ingredients and boil for a while (about an hour or two) until everything is soft
3. Blend in batches until smooth. Garnish with a swirl of sour cream

Bread

hot cross buns
based on the recipe from Epicurious.com
Makes 24 buns

We made an entire batch of another recipe that turned out horribly. These were better, but we forgot to add the currants. Doh!

ingredients

• 1 cup warm milk (105°–115°F.)
• two 1/4-ounce packages (5 teaspoons) active dry yeast
• 1/2 cup plus 1 teaspoon granulated sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter
• 2 large eggs
• 1 large egg yolk
• 1/2 cup dried currants
• 2 teaspoons finely grated fresh orange zest
• 2 teaspoons finely grated fresh lemon zest
• 3 tablespoons superfine granulated sugar

preparation

1. In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.
2. Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and zests. Stir mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
3. Butter 2 large baking sheets.
4. On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
5. Preheat oven to 400°F.
6. Transfer buns to a rack to cool slightly. Top buns with a simple frosting of powdered sugar and lemon juice.
   

Main Course

crown roast of lamb with shallots, mustard and mint
based on the recipe from Epicurious.com
Makes 6 servings

We went to our favorite butcher for the crown roast, and they failed us. They wouldn't make a crown smaller than 3 racks and they wants $100 for it. That seemed ridiculous, so we went to Whole Foods where they happily made a double crown rack for around $35 (the cost per lb). We ended up cooking the roast for about half the estimated time, and it was perfect. ABSOLUTELY use a meat thermometer. The early finish meant that we ran behind in cooking the veggies, but it all tasted good. Also you should invest a good knife and ask the butcher how to carve the lamb. We had no idea...

ingredients
For lamb:

• 3 tablespoons butter, room temperature
• 1 tablespoon plus 1/2 teaspoon Dijon mustard
• 2 teaspoons dried rosemary
• 1 crown of lamb made from two 8-rib racks (about 4 1/2 pounds total)
• 2 large shallots, chopped
• 1 cup dry white wine
• 1/4 cup chicken stock or canned unsalted broth
• 3 tablespoons chopped fresh mint

For Spring Vegetables with Mint:

• 1 1/2 pounds new potatoes, halved
• 1 baby carrot bunch, stems trimmed to 1 inch, peeled
• 1 10-ounce basket pearl onions, peeled
• 1 pound fresh asparagus, trimmed, cut crosswise into thirds
• 3 tablespoons butter
• 3 tablespoons chopped fresh mint

preparation

• Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mixture. Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting until thermometer inserted into lamb registers 140°F. for medium-rare, about 40 minutes. Transfer lamb to platter; let stand 15 minutes.
• Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add shallots and 1/2 teaspoon rosemary; sauté until shallots are tender, about 5 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add wine to skillet. Add stock; boil until slightly thickened, about 6 minutes. Mix in 1/2 teaspoon mustard and mint. Season with salt and pepper.
• Spoon vegetables in center of and around roast. Serve, cutting lamb into chops and spooning sauce over.
• To make spring vegetables place potatoes in vegetable steamer and steam 10 minutes. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Add asparagus and steam until crisp-tender, about 5 minutes more.
• Melt butter in heavy large skillet over medium heat. Add mint and vegetables. Season with salt and pepper and stir until vegetables are coated with butter.

Dessert

scarlet poached pears
based on the recipe from Epicurious.com
Makes 6 servings

We saw a picture of the final product and knew we had to try it. The end result was a surprising and subtle new flavor. The beets stained the pears a shocking scarlet color, and flavored them in a way we could not have imagined. definitely worth making again.

ingredients

• 2 cups Orange Muscat such as Essencia (from a 750-ml bottle)
• 1 medium red beet (1/4 pound), peeled and sliced
• 1 tablespoon sugar
• 2 teaspoon fresh lemon juice
• 1 (2-inch) cinnamon stick
• 2 Turkish bay leaves
  
• 3 small firm-ripe pears (3/4 to 1 pound total), such as Forelle, peeled, halved lengthwise, and cored

preparation

• Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
• Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes. Poached pears can be made 1 day ahead and chilled. Bring to room temperature before serving.
• Serve in individual ramekins.
  

Delicious Details

Theme: Foods for Lovers
Guests:
6
Starter:

Poached Oysters and Artichokes with Champagne Cream
Oysters were documented as a aphrodisiac food by the Romans in the second century A.D as mentioned in a satire by Juvenal. He described the wanton ways of women after ingesting wine and eating "giant oysters". An additional hypotheses is that the oyster resembles the "female" genitals. In reality oysters are a very nutritious and high in protein and zinc and thus excellent for men's reproductive health and endurance. Casanova, the legend goes, would eat 50 raw oysters for breakfast. In Greek times, it was believed that artichokes were not only aphrodisiacs but also ensured the birth of sons.

Bread:

Homemade Honey-Butter French Bread & Frommage Fort
Who doesn't love fresh bread, and when you top it with our cheesy spread you'll feel like falling in love.

Main Course:

Barely Cooked Salmon with Parmesan Polenta and Mushroom Consomme
Here, salmon is poached simply in salt water and served very rare with mushrooms and a mushroom broth, along with creamy polenta. The polenta adds a starch that the salmon needs, but it is also delicate and won't overwhelm the flavors of the fish.

Dessert:

Chocolate Ravioli in a Bittersweet Chocolate Sauce
The Aztecs referred to chocolate as "nourishment of the Gods". Chocolate contains chemicals thought to affect neurotransmitters in the brain and a related substance to caffeine called theobromine. We just think it tastes good...

Board Game:
No game due to excellent conversation and considerable amounts of alcohol.

Drinks

raspberry smash cocktail
based on the recipe from Epicurious.com
Makes 6 servings



ingredients

• 1 pint raspberrie
  
• 1/3 cup Chambord (black raspberry liqueur)
• 4 teaspoons sugar
• 1 bottle Champagne or other semidry sparkling wine, chilled

Preparation

1. Gently stir together raspberries, Chambord, and sugar in a small bowl, then macerate, covered and chilled, at least 1 hour and up to 2.
2. Spoon 2 tablespoons raspberries with some juice into each Champagne flutes or other glasses and slowly top off with Champagne.

Appetizer

Poached oysters and artichokes with champagne cream
based on the recipe from Epicurious.com
Makes 4 servings.

We used jarred oysters to save money on this recipe, and I wouldn't recommend it. They were unpredictably gigantic and mostly scared the crap out of our guests. That said, the jarred artichoke bases were way better than wasting and preparing the artichokes ourselves. The original recipe called for about an hour of preparation and wasting 90% of the artichoke, including the heart. The end result was very nice, but the size of the oysters were intimidating. Do it with smaller, fresher oysters and it should turn out great.i

ingredients
For artichoke bottoms

• 1 cans artichoke bases
  

For spinach

• 1 1/2 lb spinach (2 bunches), stems discarded and leaves coarsely chopped
• 2 tablespoons minced shallot (1 small)
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste for oysters and sauce

For oysters and sauce

• 2 jars large, shucked oysters
  
• 1 cup Champagne or other sparkling white wine
• 2 tablespoons minced shallot (1 small)
• 1 tablespoon white-wine vinegar
• 1/2 cup heavy cream
• 1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces
• 2 tablespoons chopped fresh chives

preparation

1. Put 1 inch of water in a 3- to 4-quart pot and bring to a boil over high heat. Add spinach, 1 handful at a time, stirring with tongs, and cooking until all spinach is wilted. Drain spinach in a colander and press firmly with back of a large spoon to remove excess liquid.
2. Cook shallot in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, about 3 minutes. Add spinach, salt, and pepper and cook, stirring, 2 minutes. Keep warm, covered. Spinach can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a small baking dish, covered with foil, in a 300°F oven 10 to 15 minutes.
3. Pour oyster juice into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.) Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot. Return liquid to skillet, then add cream and oysters and cook over moderate heat, turning oysters over if not completely covered, until edges curl, about 1 minute. Remove from heat.
4. To assemble dish and finish sauce transfer artichoke bottoms with tongs to paper towels to drain, arranging them upside down. Transfer to plates, turning them right side up, then top with spinach. Arrange oysters on top of spinach, lifting them out of sauce with a slotted spoon.
5. Boil sauce until reduced to about 1/2 cup, 3 to 5 minutes. Reduce heat to low and add butter, then chives, and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Spoon sauce over oysters.

Bread

honey-butter french bread
based on the recipe from Epicurious.com
Makes two 9-inch loaves.

This bread turned out good, but was not exceptional. We wished it had more honey or more French flavor. I guess we are still learning...

ingredients

• 2 cups warm water (105°F to 115°F)
• 1 teaspoon sugar
• 1 envelope dry yeast
• 2 tablespoons (1/4 stick) butter, melted
• 2 teaspoons salt
• 1 teaspoon honey
• 5 cups (about) unbleached all purpose flour
• preparation

directions

1. Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1 3/4 cups warm water. Mix in butter, salt and honey. Using wooden spoon, stir in 4 cups flour.
2. Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Butter large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then with clean towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
3. Punch down dough. Cover dough with plastic wrap and let rest 10 minutes. Divide dough in half; roll each dough piece between hands and work surface into 9-inch-long loaf. Transfer loaves to baking sheet. Cover with plastic, then with towel. Let dough rise in warm draft-free area until almost doubled, about 30 minutes.
4. Position rack in center of oven; preheat to 425°F. Make 5 diagonal slashes crosswise in surface of each loaf. Lightly brush water over tops and sides of loaves. Bake loaves 20 minutes, brushing occasionally with water. Continue baking until loaves are golden brown and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool.

Dinner

barely cooked salmon with parmesan polenta and mushroom consomme
based on the recipe by Epicurious.com
Makes 6 servings.

This dish turned out a delightful, delicate flavor, and the mushrooms were the real star. We used way more Parmesan than the recipe called for, and had a little bit too much salmon. Also, we wsihed we had salted the salmon a bit more, but in the end, we were all happy!

ingredients

• 1 pound button mushrooms
• 10 cups water
• Fine sea salt and freshly ground white pepper
• 1 pound oyster mushrooms
  
• 1 tablespoon canola oil
• 1 tablespoon chopped shallots
• 1 tablespoon chopped garlic
• 7 to 8 tablespoons (1 stick) butter
• 1 tablespoon chopped flat-leaf parsley
• 2 cups milk
• 1/3 cup instant polenta
• 1/2 cup freshly grated Parmesan
• One 2 1/2-pound salmon fillet

preparation

1. Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours.
2. Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to taste withy salt and pepper. Pour into a saucepan and set aside. (The stock can be made in advance and refrigerated for up to 3 days, or frozen for up to a month.)
3. Trim the gyromitre or morel mushrooms, discarding the stems, and halve them. Because these mushrooms can be particularly sandy, soak them in cold water to remove any dirt. Lift out of the water, rinse, and repeat two more times.
4. Heat the canola oil in a large sauté pan over high heat. Add the mushrooms, shallots, and garlic, season with salt and pepper, and sauté until the mushrooms are tender and have given up their liquid, but are not dry, 10 to 15 minutes. Add 3 tablespoons of the butter and the parsley and toss to incorporate. Set the pan aside.
5. Bring the milk, the remaining 2 cups water, and 4 tablespoons of the butter to a boil in a medium saucepan. Lower the heat to a simmer. Whisking constantly, slowly add the polenta, continuing to whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin. Add the Parmesan and stir to incorporate. Set the pan aside.
6. Cut the salmon crosswise into 1-inch slices. Pull the ends of each side together, as if you were closing a book, and secure with a toothpick. In a flameproof shallow casserole large enough to accommodate all the salmon fillets, bring 1/4 inch of generously salted water to a simmer. Season each fillet on both sides with salt and pepper and add to the casserole. Gently poach for 3 to 5 minutes, until the salmon is warm to the touch on top, but still quite rare on top and inside.
7. Meanwhile, gently reheat the mushroom broth, the wild mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten.
8. To serve, spoon a circle of polenta into the center of each plate. Spoon 1/4 cup of the mushroom broth around each polenta circle. Place 2 salmon fillets on each bed of polenta and spoon the mushrooms over the salmon. Serve immediately.

Dessert

chocolate ravioli in bittersweet chocolate sauce
based on the recipe from Epicurious.com
Makes 6 servings.
These ravioli are amazingly delicious. It makes way too much filling, so you may want to cut down the ingredients a bit. Also, we made them a day ahead and refrigerated them thinking it would save us some time. Instead, we had one giant ravioli as the filling deteriorates the pasta dough. Might have worked if we froze them. Even still, they tasted phenomenal!

ingredients
THE PASTA DOUGH

• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder, plus more for dusting
• 3 tablespoons sugar
• Pinch of salt
• 3 large eggs

THE CHOCOLATE PASTRY CREAM FILLING

• 3 cups milk
• 1 vanilla bean, split lengthwise
• 1/2 cup sugar
• 5 egg yolks
• 1/3 cup cornstarch
• 2 tablespoons unsalted butter
• 1/2 pound bittersweet chocolate, roughly chopped
• 2 tbsp Chambrod, raspberry liquor
  

THE SAUCE

• 1/2 cup heavy cream
• 1/2 cup milk
• 1 tablespoon sugar
• 5 ounces bittersweet chocolate, roughly chopped
• 1 tablespoon unsalted butter

THE POACHING LIQUID
8 cups water
2 cups sugar

preparation

1. For the pasta dough, sift the flour, cocoa powder, sugar, and salt into a large mixing bowl and whisk to blend. Make a well in the center of the dry ingredients and place the eggs in the well. Using a fork, slowly incorporate the eggs into the flour, until all the eggs have been absorbed. Transfer the dough to a work surface and, using the palm of your hand, lightly knead the dough for 3 to 4 minutes. If the dough is sticky, sprinkle a little flour on the kneading surface. The dough is ready if, when you make an impression in it with the tip of your finger, the dough bounces back. Shape into a disk and tightly wrap in plastic film. Let the dough rest for at least 30 minutes in the refrigerator.
2. Meanwhile, make the pastry cream: In a medium saucepan, combine the milk and vanilla bean. Place over high heat and bring to a boil (be careful not to scorch the milk). Meanwhile, using a whisk, in a medium bowl, whip the sugar and egg yolks until pale yellow and frothy, about 2 minutes. Add the cornstarch and whisk to dissolve any lumps.
3. Remove the vanilla bean from the milk and discard. Temper the egg yolk mixture by pouring a little of the steaming milk into the yolks, whisking to incorporate. Whisk the egg yolks into the remaining milk in the pan, set the pan over medium heat, and whisk quickly and constantly until the mixture thickens and comes to a boil, then whisk for another minute. Add the butter and stir until incorporated. Transfer the pastry cream to a storage container and place plastic wrap directly against the cream to prevent a skin from forming on top. Refrigerate until fully chilled, about 2 hours.
4. Once the pastry cream has chilled, place the hazelnut chocolate in a microwave-safe container and microwave on high for 1 minute; or melt the chocolate in a double boiler over low heat. Remove the chocolate from the microwave and stir. Heat the chocolate for another minute, remove, and stir to melt the remaining chocolate. Add to the pastry cream and chambrod and stir to incorporate. Return to the refrigerator and chill for at least 30 minutes.
5. Divide the pasta dough into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep the remaining dough covered to prevent it from drying out.
6. To make the ravioli, dust a work surface with flour. Place one pasta sheet on the work surface. Starting about 2 inches from one end, place a teaspoon of filling every 4 inches down the pasta strip, ending about 2 inches from the other end of the strip. Brush the pasta dough with water, fold the dough over, and press to seal, being careful not to trap air inside the ravioli (or they will burst during cooking). Cut the ravioli into half-moons using a cookie cutter or pastry wheel. Press the edges together and squeeze to make the edges of the dough as thin as possible. Set the finished ravioli on a baking sheet lined with parchment and sprinkled with flour, to prevent sticking. Repeat with the remaining dough. You should get at least 24 ravioli. Refrigerate until ready to cook.
7. For the sauce, bring the heavy cream, milk, and sugar to a simmer in a small saucepan. Remove from the heat, add the chocolate, and stir until melted. Add the butter and stir to incorporate.
8. To cook the ravioli, bring the water and sugar to a boil in a large pot and boil until the sugar has dissolved. Add the ravioli to the pot and cook until al dente, about 5 minutes.
9. Meanwhile, gently reheat the chocolate sauce.
10. To serve, remove the ravioli with a slotted spoon, letting the excess liquid drain, and arrange 4 ravioli on each plate. Drizzle the sauce over each plate. Serve immediately.

Delicious Details

Southern Heart Attack
Guests:

9

Appetizer:

Fried Pickles (Recipe)
Yep, we never heard of them either. In lieu of Fried Greed Tomatoes, which apparently aren't available in our neck of the woods, we have opted for another southern tradition made famous by Bernell "Fatman" Austin in 1963 at the Duchess Drive In located in Atkins, Arkansas.

Bread:

Piping Hot Hush Puppies (Recipe)
Don't worry, no puppies were harmed in the making of this dish, but as long as we were heating enough grease for the pickles, we though we may as well use up the rest of it!

Main Course:

Buttermilk Fried Chicken (Recipe)
With more variations than we could read through, we settled on a recipe with lots of fresh herbs, and 24-hours of marination.

Side Dish:

Green Beans (Recipe)
A vegetable every now and then never hurt anybody.
Orgasmic Mac 'n' Cheese
Elbow macaroni smoothered in a bechamel made up of parmigiano reggiano, chevre and cheddar, with sauteed crimini and shitake mushrooms mixed in, topped with white truffle oil and a crunchy panko crust, this is no blue-box mac n cheese.

Dessert:

Bread Pudding with a Whiskey Sauce (Recipe)
What better way to use a dozen eggs and a quart of heavy cream? This bread pudding features french bread drowned in a creamy custard, baked slowly over three hours in a water bath and will be topped with a drunken whiskey sauce.

Music:

Miscellaneous Southern Tunes

Board Game:

Pictionary Telephone (see photo)

Appetizer

Fried Pickles
(based on the recipe by Wikipedia)

Ingredients

• 1 Egg, beaten
  
• 1 c Milk
  
• 1 tbsp Flour
  
• 1 tbsp Worcestershire Sauce
• 6 drops Hot Sauce
• 3/4 tsp Salt
• 3/4 tsp Pepper
• 3 1/2 c Flour
• 10 oz jar Pickle Spears
  
• Dried dill
  
• Vegetable oil for deep frying

Instructions

1. Heat oil to 350 degrees.
   
2. Combine the egg, milk, flour, Worcestershire sauce and hot sauce in a bowl, stirring well. Set aside.
   
3. Combine flour, salt and pepper in a bowl, stirring well.
   
4. Dip pickles in milk mixture and dredge in flour mixture, repeat process. Deep fry in oil, until pickles float to surface and are golden brown. Drain on paper towels. Sprinkle with Dried dill to your liking.

Serves 8

Bread

Pipping Hot Hush Puppies
(based on the recipe from the Chitterling Site)

Ingredients

• 2 c Yellow Corn Meal
• 1 c Flour
• 2 Eggs
• 1 c Buttermilk
• 3/4 tsp Seasoning Salt
• 1/2 tsp Pepper
• 1 tsp Baking Powder
• 2/3 tsp Baking Soda
• 2 tbsp Bacon Grease
• 3/4 c Honey
• Frying Oil
  

Instructions

1. Mix all of the dry ingredients in a bowl. Add eggs, oil, and buttermilk. Stir until well combined.
2. Add enough oil to the pan to be 3 inches deep. Heat the oil to 350 degrees. Drop your hush puppies in using a table spoon. Allow them to brown on all sides. They will float when done.

Serves 10

Main Dish

Buttermilk Fried Chicken
(based on the recipe from Foodnetwork)

Ingredients

• 2 (3 pound) Fryers, cut into pieces
• 3 c Buttermilk
• 9 cloves Garlic, smashed
• 1 large Onion, sliced
• 1 c Herbs (Rosemary, Tarragon, Thyme), fresh, mixed, chopped
  
• 1 tsp Paprika
• 1 tsp Cayenne Pepper
• 2 c Flour
• 1/2 tsp Garlic Salt
• 1/2 tsp Onion Powder
• 1 tsp Cayenne Pepper
  
• Salt
  
• Pepper
• 3 c Shortening, butter flavor

Instructions

1. In a large ziplock bag, combine chicken, buttermilk, garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours.
   
2. Heat 3 cups shortening in large frying pan until 350 degrees.
3. Drain in colander, leaving some herbs on chicken. In a large bag, mix flour with seasonings. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again.
   
4. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

Serves 8

Side Dishes

Green Beans
In the store I found these new, nifty things in the Ziploc section called Zip n Steam which allow you to steam veggies in the microwave. My first thought was, "Great, a new way to create waste in our world." My second thought was, "Well, it's on sale." They turned out to be amazing. With super instructions right on the bag, and the fastest cooking times, even we couldn't mess things up. I highly recommend them!

Ingredients

• Zip n Steam Bags
• Green Beans
• Salt
• Butter

Instructions

1. Wash desired amount of green beans and cut off ends.
   
2. Put green beans in Zip n Steam Bag. Add salt. Follow instructions on bag for microwaving times.
3. Empty bag into serving bowl. Smoother in butter. Serve.

Orgasmic Mac 'n' Cheese
(based on the recipe from what we're eating)
The hunt for a great Mac 'n' Cheese recipe was long and hard, but this one looked the best, hands down.

Ingredients

• 2 c Crimini Mushrooms, sliced
• 2 c Shitake Mushrooms, sliced
• 2 tbsp Bacon Grease
• 1 1/2 tbsp Sherry Vinegar
• 4 tbsp Butter
• 4 tbsp Flour
• 3 1/2 c Milk, warmed
  
• 4 oz Herb Chevre, crumbled
• 4 oz Sharp Cheddar, shredded
• 6 oz Parmigiano Reggiano, shredded, divided
• 1 tbsp Thyme, fresh, minced
• 2 tsp Rosemary, fresh, minced
• 1 tsp Sage, fresh, minced
• 1 tsp Crushed Red Pepper Flakes
• 3 tbsp White Truffle Oil
• 1 c Panko
• 12 oz Elbow Macaroni
• Salt
• Pepper

Instructions

1. Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with bacon grease over medium heat. Once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of kosher salt and black pepper then deglaze the pan with sherry vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.

2. Melt the butter in a large sauce pan over medium heat. Once all the butter is melted and hot, whisk in flour. Cook the flour, whisking, for about 30 seconds. Add the thyme, rosemary, sage, and red pepper flakes. Continue stirring and allow the herbs to saute for about another 30 seconds. Slowly pour in the milk while whisking continuously, so the roux and milk incorporate smoothly and there are no lumps. Allow the bechamel to come to a simmer (it won’t gain it’s full thickness until it does), stirring occassionally.

3. While waiting for the sauce to come to a simmer start the pasta. Liberally salt the pot of boiling water, almost to the point it tastes like sea water. Add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.

4. Once the bechamel has reached a simmer, stir in the chevre, cheddar, 3oz of parmigiano, and truffle oil until all the cheese has melted. Turn off the heat and and taste the sauce for seasoning levels. Season with salt and pepper as necessary. In small mixing bowl, mix together the panko and remaining 3oz of parmigiano reggiano.

5. Strain the pasta immediately once finished cooking. In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko/parmigiano mixture evenly across the top. Bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly.
   

Serves 8

Dessert

Bread Pudding with a Whiskey Sauce
(based on the recipe from NOLA Cuisine)
We should have chopped the bread into slightly smaller pieces, and used slightly less bread as well, but otherwise this was yummy. The sauce made this dish!

Ingredients

• 2 c Sugar
• 1/2 tsp Nutmeg
• 1 tsp Cinnamon
  
• Pinch of Salt
• 13 Eggs
• 3 c Heavy Cream
• 1 c Milk
• 2 tbsp Vanilla
• 2 loaves of French Bread, cubed
• 1 tbsp Butter

• 2 tsp Corn Starch
• 2 tbsp Water
• 1 1/2 c Heavy Cream
• 1 tsp Vanilla
• 1/3 c Jack Daniels
  
• 1/3 c Sugar

Bread Pudding Instructions

1. Preheat the oven to 250 degrees F. Butter a 9 x 13 pan.
2. In a small bowl, mix together the sugar, cinnamon, nutmeg, and salt.
3. In a large mixing bowl whisk the eggs, then whisk in the cream, milk and vanilla extract. Add contents from the small mixing bowl. Fold in the bread cubes being sure to not break them up too much.
4. Place the prepared mixture into the cake pan, cover with foil and place the cake pan into a larger pan, sufficient enough to allow for a water bath which will cover the smaller pan by half way.
5. Place the pans into the oven and bake for 2 hours. Remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown. The finished pudding should be slightly firm, while moist, but not runny.
6. Serve warm, topped with Whiskey Sauce (instructions below)
   

Whiskey Sauce Instructions

1. Mix together the water and cornstarch in a small bowl.
   
2. Bring the cream to a boil in a small saucepan. While boiling slowly whisk in the cornstarch slurry.
3. When the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar. Set aside to cool to room temperature.

Serves 8

Appetizers

Calamari
(based on the recipe from FoodNetwork.com)
To be honest, this isn't the best recipe for calamari. It was pretty boring, and we think there is a lot that could have been done to make it better. Next time...

Ingredients

• Vegetable oil, for deep-frying
• 1 lb Squid, cleaned with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
• 2 c Flour
• 2 tbsp Dried Parsley
• Salt and freshly ground black pepper
• 2 Lemons, cut into wedges
• 1 c Marinara Sauce, for dipping

Instructions

1. Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F.
2. Mix the flour, parsley, salt, and pepper in a large bowl.
3. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
4. Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Baby Octopus Salad
(based on the recipe at Epicurious.com)

Ingredients

• 2.5 lbs Baby Octopuses, cleaned, thawed if frozen
• 1 Bay Leaf
• 1/3 c Olive Oil
• 2 tbsp Lemon Juice, fresh
• 1 tsp Sea Salt, coarse
• 1/2 tsp Black Pepper
• 1 tbsp Fresh Oregano, chopped
• 1 lb Mushrooms, sauteed in olive oil and garlic
• 2 tbsp Capers

Instructions

1. Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
2. Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
3. Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

Salad

Arugula Salad with Egg Vinaigrette

Ingredients

• Arugula (enough for 4)
• 2 Hard-Boiled Eggs, coarsely chopped, 1-yolk reserved
• 4 tbsp Feta Cheese, crumbled
• 2.75 tsp White-Wine Vinegar
• 1 tsp Dijon Mustard
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 1/4 c Olive Oil

Instructions

1. Add reserved egg yolk, vinegar, mustard, salt and pepper to a blender. Blend well. With motor running, add oil in a very slow stream blending until well combined
2. Assemble arugula, eggs and cheese onto four plates. Drizzle dressing on top.

Serves 4

Dessert

Sour Cream Panna Cotta with Vanilla and Red Wine-Infused Strawberries
(based on the recipe from Cooking.com)
This dish was better than we could have ever expected. What started out as a way to use all the strawberries that recently went on sale turned into the best dessert ever! Panna cotta means "cooked cream" and offers a smooth contrast to the juicy strawberries. We served with with a generous serving of the strawberries and lots of the wine juice.

Ingredients

• 1 c Milk
• 1.5 tsp Unflavored Gelatin
• 1/3 plus 1/4 c Sugar
• 1 c Heavy Whipping Cream
• 1 c Sour Cream
• 1 Vanilla Bean, halved lengthwise then crosswise
• 2 lbs Strawberries, hulled, quartered
• 1/2 c Merlot

Instructions

1. Pour milk into heavy medium saucepan. Sprinkle gelatin over milk. Let stand until gelatin softens, about 10 minutes.
   
2. Bring milk mixture to simmer, stirring until gelatin dissolves. Remove from heat. Stir in 1/3 cup sugar. Gradually stir in whipping cream. Whisk in sour cream. Scrape seeds from half of vanilla bean into sour cream mixture; mix well (reserve pod). Pour mixture into six 1/2-cup ramekins. Refrigerate until set, about 4 hours. We refrigerated it overnight.
   
3. Combine strawberries, wine and remaining 1/4 cup sugar in medium bowl. Scrape in seeds from remaining half of vanilla bean; add pods. Stir to combine. Cover and let stand until very juicy, about 4 hours, though a little longer wouldn't hurt
   
4. Invert panna cotta into 6 shallow bowls. Surround with strawberries and juices.

Delicious Details

Last Night's Delicious Details
Guests:

8

Salad:

Spinach & Strawberries (Recipe)
Fresh Baby Spinach tossed with Strawberries & Almonds, drizzled with a Balsamic Vinaigrette

Main Course:

Beef Fillet en Croute with Green Beans and Walnuts (Recipe)
A healthy cut of Fillet Mignon, lightly seared on each side, smothered in Goat Cheese & Caramelized Onions, wrapped in Puff Pastry and baked to medium-rare. Served aside steamed Green Beans with Lemon Zest and walnuts

Side Dish:

Prudent Scalloped Potatoes (we didn't come up with the title) (Recipe)
Thinly sliced Potatoes layered with Gruyere, Comte & Parmesan cheeses, Caramelized Onions and Sage, doused with Heavy Cream and baked to golden brown perfection

Dessert:

Ginger Peach Pie (Recipe)
Freshly sliced Peaches and chopped Crystallized Ginger sprinkled lightly with Sugar and Mace, and baked in a flaky crust

Music:

Across the Universe Soundtrack

Board Game:
Pirate's Cove

Salad

Stylish Strawberry Salad
(based on recipe from Sweet Revenge, by Diane Mott Davidson)
This dish was more of an afterthought than anything else, as all our other recipes were so labor intense, but it turned out great. We served these in Ramekins, and had a large bowl on the table for extra salad.
Ingredients

• 1 bag Baby Spinach
• 3/4 pack Strawberries, sliced
• 1 c Almonds, toasted and sliced
• 3 tbsp Balsamic Vinegar
• 1 ½ tsp Dijon Mustard
• 1 tbsp Garlic, minced
• ½ tsp salt
• ¼ tsp pepper
• 6 tbsp extra virgin olive oil

Instructions

1. In individual ramekins, layer spinach, strawberries and almonds. Throw any extras in a salad bowl.
2. Whisk vinegar, mustard, garlic, salt and pepper. Slowly drizzle in oil whisking constantly, set aside.
3. Just before serving time, drizzle dressing over the ramekins. Toss extra in the salad bowl, tossing to coatAt serving time, arrange lettuce on 4 plates
4. Arrange strawberries and slices on top of leaves
5. Shake vinaigrette and top on each salad
6. Top with salt and pepper
7. Serve immediately

4 servings

Main Course

Beef Filet En Croute with Green Beans and Walnuts
(based on recipe from Cooking.com)
This was possibly the most difficult recipe we ever tried, and it definitely helped to have two people making it. The original recipe called for 3 onions, and even having doubled the recipe, we only used 3 onions total (a lot of slicing onions gone to waste). Also, the goat cheese/caramelized onion combination was delicious, especially on crackers, but we're not sure it added anything to the flavor of the meat. We also learned the Filet Mignon is was more expensive than we ever knew, and that 6 o is really too much for any one person to consume. Next time, get smaller steaks! The walnuts in the green beans were pretty, but didn't add much flavor, and were a little difficult to eat with forks.

Ingredients

• 1 bottle Cabernet Sauvignon
• 4 Filet Mignons, about 6 ounces each, completely trimmed, 1 1/4 inches thick, choice grade
• 2 tbsp Olive oil
• 1 1/2 large Yellow Onions, sliced
• 3 tbsp Beef Stock
• 1 tsp Thyme
• 6 oz Goat Cheese
• 1 sheet Puff Pastry, 9 inches square, thawed
• 2 Eggs, beaten
• 1 lb fresh Green Beans
• 1 Lemon, zested and juiced
• 2 tbsp Butter
• 1/2 c Walnuts, toasted and chopped

Instructions:

1. Season the steaks with salt and pepper. Heat 1 tablespoon of the olive oil in a nonstick pan set over medium heat and sear the filets on all sides, about 1 minute per side, or until browned. Remove the filets and any juices they have released and set aside.
2. Add the remaining 1 tablespoon of olive oil to the pan and saute the onions for about 5 minutes or until light golden brown. Turn down the heat to medium-low, add the beef stock and any reserved beef juices, and continue to cook until the onions have cooked all the way through and are moist but not wet, about 5 -10 minutes longer. Stir in the thyme and season with salt and pepper to taste. Transfer to a mixing bowl and let the onions cool completely. Add the goat cheese to the onions and mix gently with a fork to incorporate.
3. Roll out the puff pastry until it measures 14 inches square and then cut into four 7-inch squares (the squares should be large enough to fold around the fillets). Brush the edges of the puff pastry with the beaten egg and place 3 tablespoons of the onion-goat cheese mixture in the center of each square, spreading it out with the back of a spoon. Place the beef filets on top of the mixture and spoon the remaining onion mixture on top of the filets and around the sides. To finish, bring up the 4 corners, and tightly enclose the puff pastry by closing the sides over and using more beaten egg to seal. (Don't worry too much about how this looks as the joined edges will be on the bottom of the puff pastry package when serving.) Turn over the puff pastry and place on a lightly oiled baking sheet. Let rest in the refrigerator for about 30 minutes or overnight.
4. Pour the wine into a small heavy saucepan and bring to a boil. Turn down the heat to low and simmer for 45 minutes to 1 hour, or until 1/2 cup remains and the consistency is syrupy.
5. Start boiling a pot of water for the green beans.
6. Preheat the oven to 400 degrees F. When ready to bake, remove the packages from the refrigerator and brush the surface with the beaten egg. Bake in the oven for about 20 minutes for medium-rare, 25 minutes for medium, or until the pastry is golden brown. (If the pastry gets browned too quickly, cover with foil and continue to bake.)
7. As soon as you put the steaks in the oven, blanch the green beans in a saucepan of salted boiling water to cover for about 5 minutes, until they turn bright green and are just tender; they should still have a bite to them. Drain the beans in a colander. Melt the butter in a large skillet over medium heat, add the blanched beans, and sauté for about 3 minutes, taking care not to overcook them. Add the lemon zest, 2 tablespoons of the lemon juice, and season with salt and pepper to taste. Taste, and add more lemon juice if desired. Toss the walnuts with the green beans.

Serving

1. Drizzle the wine reduction sauce in pretty spirals on the plates. Place the pastry-covered steaks halfway on top of the sauce. Using tongs, arrange the green beans next to the pastry. Drizzle any remaining butter from the pan over the green beans.

Serves 4

Side Dish

Prudent Potatoes Au Gratin
(based on recipe from Sweet Revenge, by Diane Mott Davidson)
This was by far the favorite of the night. The blend of cheeses & cream were absorbed by the potatoes making for one of the least healthy and most delicious dishes we've ever eaten. There were no leftovers.

Ingredients

• ½ tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 large Yellow Onion, sliced
• 4 lbs Russet Potatoes, peeled and thinly sliced
• ½ lb Gruyere, grated
• ½ lb Comte cheese, grated
• ½ c Parmeasan cheese, freshly grated
• 1 tbsp fresh Sage, chopped
• 1 tsp Kosher Salt
• ½ tsp Pepper
• 2 c Heavy Cream

Instructions

1. Melt butter & oil over med heat. Add the onions. Cook until limp and caramelized, 15-20 min. Cool slightly.
2. Preheat 375.
3. In a large bowl, toss grated cheeses.
4. Layer potatoes in a 9 x 13 glass pan. Add a layer of onions. Then add a layer of cheese. Top with sage. Repeat this process until the pan is completely full, ending with cheese
5. Stir salt & pepper into heavy cream, then pour over the potatoes. Don’t disturb the cheese
6. Bake 1 hour until the potatoes are tender and the top is golden brown

8-12 servings

Dessert

Ginger-Peach Pie
(based on recipe from Cooking.com)
We were worried that the ginger would be overpowering, but it turned out to add the perfect amount of interest to the pie. We used fresh, over-ripe peaches which made for a softer, sweeter pie as well.

Ingredients

• 1/2 c Sugar
• 3 tbsp Flour
• 2 tbsp Crystallized Ginger, finely chopped
• 1/4 tsp ground Mace
• 8 Peaches, peeled & thinly sliced
• Pastry for Double-Crust pie
• Milk
• Sugar

Instructions
In a large mixing bowl combine the 1/2 cup sugar, flour, crystallized ginger, and mace. Add the peaches. Toss gently till peaches are coated.
Prepare pastry as directed.
Line a 9-inch pie plate with half of the pastry. Stir peach mixture; transfer to pastry-lined pie plate. Trim pastry even with rim. Place top crust on filling. Cut slits in top crust. Trim, seal, and crimp edge of pastry. Brush with milk and sprinkle with sugar.
Bake in a preheated 375° oven for 50 minutes for fresh peaches or till top is golden. Cool on a rack.

08.03.03 Delicious Details

Last night's delicious details:

Appetizers (Recipes):

Edamame
Boiled Soy Beans
Yasai Sembei
Like Chips, but made with real vegetables; Renkon (Lotus Root), Kabucha (Japanese Pumpkin), Carrots, Satsuma-imo (sweet Potatoes)
Ika no Karami-ni
Spicy Squid
Tempura
Assorted vegetables battered and deep fried with a dashi dipping sauce

Flavors of Japan (Recipes):

Sanshoku Kimpira
Tricolor Stir-Fried and Boiled Vegetables; Gobo (Burdock), Konnyaku (Yam Cake), Carrot
Tofu no Suteki Kinoko Sosu
Tofu Steak with Mushroom Sauce
Inari-zushi
Sushi in Tofu Pouches
Ume-shiso Omusubi
Pickled Plum Rice Balls
Tori to Shitake no Takikomi-gohan
Chicken and Mushroom Rice
Gyuniku to Renkon no Itame-ni
Beef and Lotus Root

Desserts (Recipes):

Nishoku Baika-kan
Red & White Plum Blossoms
Mikan Zeri
Tangerine Jelly Cup

Music

Memoirs of a Geisha Soundtrack
Jean Pierre Rampal - Japanese Melodies For Flute and Harp

Appetizers

Edamame (Soybeans)
A classic standard, impossible to mess up
Ingredients:

• 1 bundle Fresh Edamame (soybeans) or 1 pkg Frozen Edamame in the pod
• Water
• Salt

Instructions:

1. Remove the pods from branches, but do not remove the beans from the pods.
2. Place the pods in a pot with water to cover and add salt. Cover the pan and bring to a boil. Boil for 25 minutes.
3. Drain and salt well. Serve hot or cold with an extra dish for shells.

Yasai Sembei (Vegetable Chips)
You have to slice the vegetables REALLY thin to get them crispy and frying will take much longer than you think.
Ingredients:

• 2 small stalks Lotus Root, thinly sliced and rinsed well
• 1 Sweet Potato, thinly sliced and rinsed well
• 1/4 Kabucha (Japanese Pumpkin), seeded and thinly sliced
• 1 Carrot, peeled and thinly sliced
• Oil for deep-frying
• Salt for deliciousness

Instructions:

1. In a deep frying pan, heat oil to 350F degrees and deep fry each vegetable until crispy. Drain on a rack or on top of paper towels. Sprinkle each vegetable while hot with salt.
2. Can be made in advance and stored in a container.
3. Serve with a dipping sauce: 1/2 cup sour cream, 1 tbsp wasabi, dash of dill.

Serves 10

Tempura
After investigating several options, we went with a boxed mix for the batter, and it worked PERFECTLY! Couldn't have asked for better results.
Ingredients:

• 8 Japanese Green Peppers, slit to prevent bursting
• 8 spears of Asparagus, cut in half
• 1 Onion sliced into rings, keeping the rings together with toothpicks
• 1 Sweet potato, sliced
• 8 Shitake Mushrooms, stems removed
• 1 box Tempura Mix, prepared
• Oil for deep-frying
• 1 1/2 cups Dashi
• 3 tbsp Shoyu (soy auce)
• 3 tbsp Mirin

Instructions:

1. When all of the veggies are prepared, heat oil in a frying pan to 350F degrees.
2. Prepare the batter, it should be slightly lumpy
3. Dip each slice of vegetable in the batter one by one, just before it goes into the frying pan. Drop into the hot oil, cooking only a couple ingredients at a time, do not layer!
4. Fry until the surface is golden brown and crispy. Remove from the frying pan and drain off the oil.
5. Combine the dashi, shoyu and mirin. Bring to a boil then pour into individual serving bowls. Serve the tempura with the dipping sauce while hot.

Serves 4

Flavors of Japan

Sanshoku Kimpira (Tricolor Stir-Fried and Boiled Vegetables)
Takes a lot of chopping, but worth the work. Also keeps well for a couple days, and makes and excellent side dish.
Ingredients:

• 1 Gobo (Burdock), washed, peeled, cut into matchsticks and rinsed well
• 1 Konnyaku (Yam Cake), cut into matchsticks
• Water
• 2 tbsp Oil
• 2 Taka no Tsume (Dried Red Chili Peppers), seeded and chopped
• 1 Carrot, cut into matchsticks
• 1/2 cup Dashi
• 1 1/2 tbsp Sugar
• 4 tbsp Shoyu (soy sauce)
• 3 tbsp Mirin
• 2 tsp Sesame Oil

Instructions:

1. Place the konnyaku and water to cover in a pot, bring to a boil and drain. Put the konnyaku back into the pot and cook, stirring occasionally, until it begins to crackle.
2. Add the oil, peppers, burdock and carrot and stir-fry. Add the dashi, sugar, shoyu and mirin. Cover the pot and cook over medium heat, stirring occasionally until most of the cooking sauce is absorbed. Sprinkle the sesame oil before turning off the heat.

Serves 6-8

Tofu no Suteki Kinoko Sosu (Tofu Steak with Mushroom Sauce)
The sauce is excellent and could be used on anything. The tofu was very good, but we wished we had cut the pieces slightly smaller.
Ingredients:

• 2 Momen-Dofu (Hard Tofu cakes), wrapped in paper towels for 30 minutes to drain
• 1 tbsp Shoyu (soy sauce)
• 1 tbsp Katakuri-ko (Potato Corn Starch)
• 1 tbsp Water
• 2 tbsp Vegetable Oil
• 4 tbsp Butter
• 1/2 lb Shimeji Mushrooms, stems removed, separated into bunches of 2-3 stems each
• 1 tbsp shoyu
• 3 tbsp White Wine
• Salt & Pepper
• 3 tbsp Cream

Instructions:

1. Cut the tofu in half.
2. Mix 1 tbsp shoyu, 1 tbsp katakuri-ko and 1 tbsp water in a bowl.
3. Dip both sides of the tofu in the seasoning sauce.
4. In a frying pan or skillet heat 1 tbsp oil and 2 tbsp butter and saute the tofu slowly on both sides until nicely browned. Place the tofu on individual serving plates.
5. Empty the pan, heat the remaining oil and butter and saute the mushrooms. Add 1 tbsp shoyu, wine and salt and pepper and cook 1 minute. Stir in the cream and spoon the mixture with the mushrooms over the tofu.

Serves 4

Inari-zushi (Sushi in Tofu Pouches)
Mmmm...sweet goodness
Ingredients:

• 6 cups Freshly Boiled Rice
• 4 tbsp Rice Vinegar
• 4 tbsp Sugar
• 2 tsp Salt
• 30 Aburage (Thin-Fried Tofu)
• 3 cups Boiling Water
• 1/2 cup Sake
• 1/2 cup Shoyu (soy sauce)
• 1/2 cup Sugar
• 3 tbsp Mirin

Instructions:

1. Place the rice in a large mixing bowl.
2. Mix the vinegar, salt and sugar until salt and sugar dissolve. Sprinkle over the rice and mix quickly and gently, fanning with a hand held fan so excess moisture evaporates.
3. Place the thin-fried tofu in one layer in a colander and pour boiling water over them to remove excess oil. Turn them over and repeat on other side.
4. Boil the 1/2 cup sake, 1/2 cup shoyu, 1/2 sugar and mirin in a flat pan. Add the pouches and cover with a drop lid. Cook over medium heat for 12 minutes until only a small amount of liquid remains. Remove the tofu and drain on a plate.
5. Fill the tofu pouches with the rice and wrap them neatly.

Serves 6 - 8

Ume-shiso Omusubi (Pickled Plum Rice Balls)
One of my favorites, a tangy, colorful way to eat rice
Ingredients:

• 10 cups freshly boiled rice
• 7 Umeboshi (Japanese pickled plums), cored and chopped
• 20 Green Shiso Leaves, chopped

Instructions:

1. Mix the rice, pickled plums and shiso leaves lightly and quickly.
2. Pour cold water into a mixing bowl.
3. Use a plastic rice-ball mold to form rice in various shapes. Rice molds are available at Japanese-style food stores. If you don't have a mold, or don't want one, wet your hands with the water and place about 1/2 cup of the rice mixture in one of your palms. Make it into a ball, by gripping and rolling it in your hand. do the same to the remaining rice to form 20 rice balls in all.

Serves 10

Ika no Karami-ni (Spicy Squid)
Doesn't make a lot, would make a great appetizer with toothpicks
Ingredients:

• 2 fresh Ika (squid), gutted & skinned
• 2 Taka no Tsume (dried red chili peppers), seeded and chopped
• 3 tbsp Sugar
• 4 tbsp Sake
• 3 tbsp Shoyu (soy sauce)
• 2 tbsp Mirin
• 1 tbsp Rice Vinegar

Instructions:

1. Cut lengthwise along the side of each ika and open it up. Diagonally score the surface of the main part of the ika and cut into 1" x 2" lengths. Cut the tentacles into 2" lengths.
2. In a shallow pan, bring the peppers, sugar, sake, shoyu, mirin and vinegar to a boil. Add the ika and boil for 1 minute. Remove the ika from the pan and continue boiling the sauce for 1 minute. Return the ika to the pan and boil again for 1 minute. Repeat this procedure until the cooking sauce is thick enough to coat the ika.

Serves 4

Tori to Shitake no Takikomi-gohan (Chicken and Mushroom Rice)
Really delicious!
Ingredients:

• 2 1/2 cups Japanese Rice, rinsed & drained
• 2 1/2 cups Dashi stock
• 2/3 lb Boneless Chicken Legs & Thighs, diced
• 2 tsp Shoyu (soy sauce)
• 2 tsp Sake
• 2 Aburage (Thin-fried tofu), finely sliced
• 8 Chestnuts, shelled, skinned & halved
• 8 Shitake Mushrooms, sliced thin, stems removed
• 2 tbsp Sake
• 5 tbsp Shoyu

Instructions:

1. Place the rice and stock in a heavy pot and let stand for 30 minutes.
2. Sprinkle the chicken with 2 tsp shoyu and 2 tsp sake. Let stand for 10 minutes.
3. Add the chicken, tofu, chestnuts, mushrooms, 2 tbsp sake and 5 tbsp shoyu to the rice and mix well.
4. Cover the pot and cook over medium high heat until boiling. Reduce the heat to low and cook for 10 minutes. Reduce the heat to very low and simmer for 20 minutes. Turn off the heat and let stand for 20 minutes.

Serves 4

Gyuniku to Renkon no Itame-ni
Delicious, one of the favorites, hard to eat with chopsticks.
Ingredients:

• 1 Medium Lotus Root, about 1/2 lb, peeled, halved and sliced into 1/4 inch slices, rinsed well
• 2 tbsp Oil
• 1 Onion, sliced
• 1/2 lb Ground Beef
• 1 tbsp Shoyu (soy sauce)
• 5 slices fresh Ginger Root
• 5 tbsp Frozen Green Peas
• 2 tbsp Sugar
• 4 tbsp Water
• 1 1/2 tbsp Shoyu
• 1/2 tsp Slat
• 2 tbsp Mirin

Instructions:

1. Heat oil in a pan, saute the onion until soft. Add the beef and ginger and stir-fry until the beef is brown.
2. Add the lotus root and green peas and stir-fry for a while. Add the seasonings, cover the pan and cook over medium heat until the liquid is absorbed, stirring often.

Serves 4

Dessert

Mikan Zeri (Tangerine Jelly Cup)
Beautiful and delicious, the jelly is served in the tangerine shells. We served it with molded white chocolate that had been infused with orange extract and green food coloring.
Ingredients:

• 10 sheets of Gelatin or 2 tbsp Powdered Gelatin
• 6 tbsp White Wine (we used Chardonnay)
• 10 Mikans (tangerines)
• 4 tbsp Sugar
• 3 tbsp Cointreau
• Cool whip (optional)

Instructions:

1. Soak the gelatin in the wine.
2. Cut off the top 1/4 portion of each mikan. Save the lid. Remove the flesh from the base. You will use the mikan as a bowl, so be careful not to destroy the shell, and be sure to clean out thoroughly. Squeeze the juice out of the mikan flesh.
3. Add the sugar and Cointreau to the mikan juice and mix well to dissolve the sugar.
4. Melt the gelatin in the wine in the microwave in 30 second intervals until completely dissolved. Stir into the juice.
5. Divide the liquid into the cups and chill in the refrigerator for 3-4 hours.
6. Serve with a dollup of Cool Whip if desired. Cover with the lid.

Serves 10

Nishoku Baika-kan (Red & White Plum Blossoms)
More beautiful than delicious, I would use gelatin instead of agar-agar which produced and interesting texture.
Ingredients:

• 2 sticks Agar-agar, soaked in cold water until soft
• 1 Cooking Apple, pared, cored & sliced
• 3 tbsp Water
• 1 2/3 cups Cold Water
• 5 tbsp Sugar
• Red food coloring
• 3/4 cup Cold Water
• 5 tbsp Sugar
• 1 cup Milk
• 5-6 drops Almond Extract

Instructions:

1. Squeeze the water from the agar-agar.
2. Cook the apple for the red blossoms in the 3 tbsp water until soft and puree in a food processor.
3. Break 1 stick of the agar-agar for the red blossoms into pieces and place in a pan with 1 2/3 cups cold water. Bring to a boil and cook slowly until the agar-agar has completely melted.
4. Add sugar to the agar liquid and boil until dissolved. turn off the heat and pour the agar liquid bit by bit into the apple mixture, stirring constantly until smooth. Add food coloring.
5. Pour into a wet, shallow pan to set. Chill until serving.
6. For the white flowers, break the agar-agar stick into pieces and cook as in Step 3 with 3/4 cup Cold Water.
7. Add the sugar and boil until dissolved. Turn off the heat and stir in milk and almond extract. Pour into a wet, shallow pan to set. Chill until serving.
8. Cut the agar-agar of bother colors with a small flower-shaped vegetable cutter or cookie cutter (about 1 - 2 inches in diameter, preferably a 5-leaf flower). Lay one white blossom atop a red one to make 10 pairs. Then make 10 pairs with red blossoms on top. Serve.

Serves 10

08.02.25 Delicious Details

Last night’s delicious details:

Starter:

Cheese Board

Assorted Cheeses, crackers & fruits

Salad:

Mesclun Salad with Blue Cheese & Candied Walnuts

Main Course:

Stuffed Cornish Game Hen with Raspberry Sauce (Recipe)

Cornish Game Hens with a dry garlic-pepper rub, stuffed with Long-Grain & Wild Rice, roasted and drizzled with a raspberry reduction sauce

Side:

Vegetable Medley (Recipe)

Red Peppers, Squash, Broccoli & Onions

Dessert:

Pear Champagne Sorbet (Recipe)

Four kinds of fresh pears sautéed in Champagne, blended with heavy cream and a touch of nutmeg

Music:

Amelie Soundtrack

French Café (Compilation CD)

Ratatouille Soundtrack