Sunday, February 18, 2024

Irish Whiskey Cream Coffee

On a recent (January 8-12, 2024) trip to New Orleans, we stopped by Morning Call Coffee Stand at 5101 Canal Blvd after our evening ghost/cemetery tour for some hot libations. Morning Call is known for its beignets - in fact, more than one of our tour guides highly recommended this place over Cafe du Monde. On this particular cold winter's night in NOLA, Morning Call's Irish cream coffee with Jameson's Irish Whiskey was delicious and more than hit the spot for us before we had to venture out on our trek back to the hotel. Here's my rendition, with strong coffee, Bailey's Irish Cream, Jameson's Irish Whiskey, whipped cream, and a sprinkling of cocoa powder. To ensure that the coffee remains piping hot, I combine the hot coffee and Irish Cream together in a saucepan and bring the mixture up to a simmer. May the bon temps rouler!


INGREDIENTS (1 serving):
8 oz. strong coffee
3 oz. Bailey's Irish Cream Liqueur
1/2 to 1 oz. Jameson's Irish Whiskey (depending on how boozy you like it)
Whipped cream topping
Cocoa powder

1. Brew coffee and pour into a saucepan. Add the Irish Cream Liqueur and bring to a simmer. Immediately remove from the heat and pour into a coffee cup. 

2. Stir in the whiskey.

3. Swirl the whipped cream topping over the coffee mixture.

4. Sprinkle a little cocoa powder over the whipped cream.



Saturday, January 6, 2024

Escarole with Warm Honey-Balsamic-Pomegranate Vinaigrette


A refreshing, tasty and nutrient-rich salad-side dish recipe for winter greens like escarole. Even better if you have fresh pomegranates, which we do (a prolific Wonderful Pomegranate bush, laden with fruit right now in December). 

INGREDIENTS:
3 bunches of escarole* rinsed, stemmed and cut or torn into pieces
*Ok to substitute or include romaine lettuce, Swiss chard leaves, radicchio

1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup pomegranate juice
1 tbsp. whole grain mustard
1/4 cup olive oil
1 shallot, thinly sliced

1/4 cup pomegranate seeds, for garnish

INSTRUCTIONS:
1. Combine the honey, balsamic vinegar, pomegranate juice and shallots together in a small pan; bring to a boil, then turn off heat.

2. Stir in mustard and whisk in the olive oil until well combined. 

3. Place the torn greens into a large bowl, then toss in the warm vinaigrette. Garnish with pomegranate seeds. Serve as a stand-alone salad or a side to an entree.




Thursday, January 4, 2024

Beef Wellington

According to Wiki, while historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found. 

Be that as it may, after watching 22 seasons (2005 to 2024) of Gordon Ramsay's Hell's Kitchen and witnessing an inordinate number of contestants struggle to cook his signature Beef Wellington to perfection, I decided to tackle this seemingly formidable dish for this New Year's Eve's dinner. Prior to taking the plunge, I watched Gordon Ramsay make his version online via MasterClass. I compared his recipe to others, including Tyler Florence's (The Ultimate Beef Wellington, Food Network) and decided to do an amalgamation of both. Here are the takeaways from my first foray into the making of this iconic British dish: 

1. Making Beef Wellington is not as intimidating as many may think it to be.

2. The ingredients are few and simple; the key is timing the steps (some parts can be made ahead).

3. Needless to say (Captain Obvious), using the best quality beef tenderloin you can afford pays off.

4. Although both Gordon, Tyler and others use prosciutto slices to prevent the mushroom duxelles and beef from rendering the puff pastry into a soggy mess, I found the end result to be too salty. A preferable alternative, IMO, is to layer a crepe between the puff pastry and mushroom duxelles instead (Gordon does this with an herbed crepe in addition to the prosciutto slices, but I would just leave out the prosciutto).

5. Gordon pairs his with a red wine sauce, but I made a version of Tyler Florence's Green Peppercorn sauce instead. I used a salted beef broth but will use unsalted next time so that I can better control the sodium level.

6. The Wellington will be perfectly done at 120 to 125F; it is important to let it rest 10-15 minutes out of the oven before slicing and serving.

My verdict: Any home cook can make this. Don't let the instructions intimidate. Make the mushroom duxelles ahead of time and the rest is easy peasy - try it, you'll love it, and also impress your family and friends with this masterpiece!


INGREDIENTS:

MUSHROOM DUXELLES: 
3 pints (1 1/2 lbs.) white button mushrooms, stemmed and halved
2 shallots, peeled and coarsely chopped
4 cloves garlic, coarsely chopped
1 tsp. fresh thyme leaves
2 tbsp. unsalted butter
2 tbsp. olive oil
1/2 tsp. kosher salt
1/8 tsp. black pepper

BEEF:
3 lbs. center cut beef tenderloin (filet mignon)
Olive oil
Kosher salt & pepper
1 tsp. fresh thyme leaves
2 tbsp. Dijon mustard

1 lb. puff pastry (defrosted in the refrigerator)
2 eggs, beaten (egg wash)
1/2 tsp. coarse sea salt

GREEN PEPPERCORN SAUCE:
2 tbsp. olive oil
2 shallots, sliced
2 cloves garlic, minced
1 tsp. fresh thyme leaves
1/2 cup brandy
1 box unsalted beef broth
2 cups heavy cream
2 tbsp. stone ground mustard
3.52-oz. can green peppercorns in brine, drained

DIRECTIONS:

MUSHROOM DUXELLES (can be made ahead-refrigerate overnight before using):
1. Place the mushrooms, shallots, garlic and thyme into a blender; pulse until finely chopped. 

2. Heat the butter and olive oil in a skillet over medium heat; add the mushroom mix and saute 8-10 minutes or until most of the liquid has evaporated. Season with 1/2 tsp. kosher salt and 1/8 tsp. pepper. Set aside to cool to room temperature.

BEEF:
1. Tie the beef tenderloin with twine into 3 or 4 places to hold it together. Slather olive oil over the beef and season generously with salt and pepper. 

2. Heat a large cast iron or heavy bottomed skillet with enough olive oil to coat the bottom over high heat; sear the tenderloin, about 1 minute each side (about 3-4 sides, depending on how much area you can cover with each searing). 

3. Remove the seared beef to a chopping board and cut off the twine; rub the Dijon mustard all over the tenderloin; allow to cool for 3-5 minutes.

4. In the meantime, place a large sheet of plastic wrap over a chopping board or countertop (large enough to roll the beef in). Place 1-2 crepes, store-bought or homemade) over the plastic wrap. Spread the cooled duxelles mushrooms evenly over the crepes.

5. Place the seared beef in the middle of the duxelles wrap and roll tightly into a log; seal the ends of the roll by twisting. Refrigerate for 30-40 minutes to set.

GREEN PEPPERCORN SAUCE:
1. In the same pan that the beef was seared in, add 1-2 tbsp. olive oil over medium high heat. Add shallots, garlic and thyme; saute for a couple minutes, then remove the pan from the heat.

2. Add the brandy and light with a long match or lighter; when flames die down, return the pan to the heat and add the beef stock. Bring to a simmer and reduce by half. 

3. Add the heavy cream and mustard and reduce by half; stir in green peppercorns, cook for 15-20 seconds, then turn off the heat. Taste and season with salt as needed. Set aside.

BEEF CONTINUED:
1. Preheat the oven to 425F.

2. Unfold the puff pastry dough onto a lightly floured surface; roll to 1/4" thickness. If there are 2 sheets, overlap them slightly before rolling out into one large sheet. 

3. Take the beef roll out from the refrigerator and remove the plastic wrap. Place on the center of the puff pastry and fold over top and sides, trimming any excess and sealing with your fingers. 

4. Place the roll, seam side down, onto a foil-lined baking sheet. Brush the pastry with the egg wash, sprinkle with coarse sea salt and cut 2-3 slits on top with a sharp paring knife so that moisture can escape during baking. 

5. Bake 40-45 minutes or until the pastry is golden brown and the internal temperature of the beef is 120 to 125F. Remove the beef from the oven and let rest at least 10-15 minutes. 

6. Cut the Beef Wellington into 1" thick slices and serve with sauce. Great sides are mashed or roasted potatoes, roasted asparagus or other greens.



Mushroom Duxelles


Tenderloin from Snake River Farms

Tie the tenderloin with twine.

Mushroom duxelles over a layer of prosciutto in my original attempt. I would replace the prosciutto with a crepe next time around to minimize the saltiness.

Sear the tenderloin over high heat on all sides (1 minute per side)


Slather Dijon mustard all over the seared tenderloin

Place tenderloin over the duxelles and roll tightly. Refrigerate 30-40 minutes to set.


Roll out pastry dough to 1/4" thickness (combine two sheets if needed)

Roll the beef into the puff pastry; brush the puff pastry with egg wash

Score the top of the pastry

Brandy and stoneground mustard for the sauce

Beef stock, green peppercorns in brine, cream, garlic, shallots & thyme for the sauce

Saute shallots, garlic, and thyme in same pan the beef was seared in.

Add brandy off heat

Light the brandy off heat and cook until burned off

Add beef stock, reduce by half; add cream and reduce by half; stir in green peppercorns. Taste and adjust for seasonings.

Let rest for 10-15 minutes before serving


Friday, December 1, 2023

Daikon Radish Soup with Pork (Tsai Tao Tung)

A staple in the Taiwanese household, and it certainly was in ours as this was mom's go-to soup for lunch, back in the day. The ingredients are few and simple, but very flavorful and nutritious. Mom used a pork stock made from pork ribs as the soup base, but I like to combine a pork-based stock with some chicken base to round out the flavors. Daikon radish and dried shiitakes are readily available in Asian markets and even many supermarkets these days. Hondashi is a Japanese bonito-flavored seasoning which adds great umami flavor to the soup (ok to omit if you can't find this).


5  quarts (20 cups) water
1 tbsp. kosher salt
1 tbsp. Hondashi (optional)
2 tbsp. Totole or other chicken base
2 slices ginger

1 lb. pork shoulder blade, country ribs, or pork rib cutlets

10 small dried shiitake mushrooms
1 large daikon radish, peeled and cut into 2" cubes
1/2 tsp. white pepper
2 tsp. sesame oil

1. Place the dried shiitakes into a medium bowl and cover with hot water; let soak for 30 minutes or until the mushrooms are rehydrated. Remove the mushrooms to a chopping board (reserve the soaking liquid), remove stems, and cut the caps into slices; set aside.

2. Combine 5 quarts of water, 1 tbsp. kosher salt, 1 tbsp. Hondashi, 2 tbsp. chicken base, and 2 slices of ginger the whole pork shoulder blade, country ribs, or pork rib cutlets into a large pot; turn heat to medium high and bring to a boil; reduce heat to a simmer and cook for 45 minutes or until the pork is tender. Remove the pork to a chopping board and cut into bite-sized pieces (if using pork rib cutlets, you can skip this step).

3. Add the sliced pork, cubed daikon radish, sliced shiitakes, reserved mushroom cooking liquid, 1/2 tsp. white pepper, 2 tsp. sesame oil back to the soup and cook another 30 minutes or until the radish is just tender. 

4. Taste and adjust seasonings (salt, pepper, sesame oil) as needed.











Sunday, October 1, 2023

Oven-Roasted Asparagus

A great alternative to grilling or sautéing asparagus is oven roasting. A no-brainer, quick, easy, and delicious recipe. 


2 bunches of asparagus (best to use the thicker, not the pencil-thin, variety)
Kosher salt
Lemon pepper
Black pepper
Granulated or powdered garlic
Olive oil

1. Preheat the oven to 425F.

2. Rinse the asparagus spears and place in a colander to drip dry.  

3. Line a baking sheet with aluminum foil (preferably non-stick, if you have it).

4. Trim the ends off of each asparagus spear (bend each spear and break off or cut at the point where it snaps-the section where the spear is soft and pliable rather than snapping will be stringy); place the spears on the foil-lined baking sheet in a single layer.

5. Season the asparagus with generous sprinklings of salt, lemon pepper, black pepper and granulated garlic, according to your taste. Drizzle with about 1 tbsp. olive oil, then gently toss to combine. Rearrange the asparagus in a single layer, then place in the oven and roast for 10 minutes.

6. Remove from the oven, toss the asparagus lightly using tongs, then roll the foil up over the spears (leaving an opening to vent) to keep warm until ready to serve.

Pan-Seared Steak, Oven-Finished (Basic Recipe)

I love me the flavor of a grilled steak, but if you don't have the time or inclination to set up the grill, then pan-searing is a great option. My go-to method is first pan-searing the steak briefly to brown, then finishing in the oven. From there, you can add whatever sauce, seasoning or side your heart desires!


Here's the basic recipe using ribeye:

2 ribeye steaks, about 1 1/2-2" thick each
Kosher salt
Coarsely ground black pepper
Granulated garlic or garlic powder

1 tbsp. grapeseed or canola oil

1. Place the steaks on a plate and pat dry with paper towels.

2. Season all sides of each steak liberally with salt, pepper, and granulated or powdered garlic; set aside, uncovered at room temperature, for 40 minutes to an hour. You can also refrigerate the seasoned steak overnight, uncovered - just make sure to take the steak out and let sit at room temperature 30 minutes before cooking.

3. Preheat oven to 450F. Place a 12" cast iron or other heavy skillet over high heat and add 1 tbsp. grapeseed or other vegetable oil with a high smoke point. When the pan is almost smoking, add the steaks.

4. Lower the heat to medium high and sear the steaks 3-4 minutes on each side until nicely browned (do not lift the steaks at all during this process, except when flipping them over).

5. Remove the pan with the steaks to the preheated oven. Roast about 6 minutes for medium-rare (130-140F) or about 8 minutes for medium (145F).

6. Immediately remove the steaks to a chopping board or plate and let rest for 10 minutes, uncovered, before serving.


After pan-searing on both sides for 3-4 minutes, remove the pan to a preheated 450F oven and cook 6-8 minutes, depending on your desired level of doneness.

Let the steak rest for 10 minutes before serving.

Wednesday, July 19, 2023

Gazpacho

This Spanish-style soup, always served cold, is tomato-based and typically blended with mild peppers (green and/or red bell), cucumber, onion, garlic, and a generous splash of sherry vinegar and olive oil. Super fresh and refreshing, especially when using the bounty of vine-ripened tomatoes and peppers available in summer. Here's my version, adapted from www.spanishsabores.com 


INGREDIENTS:
4 large ripe tomatoes, cored and cut into large sections
1 green Italian, Anaheim or other mild pepper, seeded and cut into large dice
1 medium English or 3 Persian cucumbers, ends removed, and cut into large dice
1/2 small white onion, cut into large dice
1 clove garlic, roughly chopped
3 tbsp. sherry vinegar
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 cup extra virgin olive oil

OPTIONAL TOPPINGS: 
Diced cucumber
Diced red bell pepper
Minced onion
Julienned basil leaves
Croutons (country-style bread sautéed in olive oil and seasoned with a little salt)
Olive oil
Hot sauce

1. Place the tomatoes, pepper, cucumbers, onion, and garlic into a blender; pulse until just blended (10-20 seconds).

2. Add the sherry vinegar, salt, pepper, and olive oil; blend over medium-high speed until the mixture is smooth and slightly thickened/emulsified (30 seconds to a minute).

3. Taste and adjust seasonings (vinegar, salt) as needed.

4. Refrigerate the soup at least 1 hour or until cold.

5. Serve soup with optional toppings on the side.