Tuna Nicoise Keller style

I LOVE seared tuna and last year discovered that the asian markets sell it for a steal.  Here in the bay area, we have 99 Ranch.  They sell fresh sushi grade tuna for tuna tartar, sushi, or seared tuna.  In fact, it is the best place to get any fresh fish.  When you walk back to the fish counter, there are fish that are so fresh that the bodies are still flapping around without their heads.
Thomas Keller’s take on the tuna nicoise salad is absolutely delicious.  It’s a refreshing salad that is also a full meal.  This dish is also great for entertaining as almost everything can be prepared the day before and then you can just combine it all before serving.  Blanched green beans, Kalamata olives, avocado, fresh cherry tomatoes, medium boiled eggs, and seared tuna with a light lemon vinaigrette.

Apple Fritters

I can’t believe it took me this long to discover these tasty treats!  Sliced apples dipped in batter, deep fried, sprinkled with powdered sugar and served with vanilla gelato.  Yumm!  This is a recipe from Thomas Keller’s Ad Hoc cookbook.  Eat these fresh out of the fryer and there is almost nothing better.  

Spaghetti al olio

I got home from work last night at 9pm and was exhausted and starving.   There were no leftovers, so I went to Rouxbe and found this quick and easy recipe for Spaghetti al olio.  Garlic, chili flakes, olive oil, and parmesan.   Easy and delicious!

Pork Medallions with Morel-Calvados Sauce

This was another Rouxbe recipe in which I learned to Flambe!

Seared Pork Medallions.

Morel mushrooms.  I’m lucky.  I first had morel mushrooms at Thomas Keller’s Ad Hoc Restaurant in Yountville and they were phenomenal….smoky, earthy….all the things I love in a good wine.  So, I was very excited to see a recipe where I could cook with them for the first time!  They are a little on the pricey side, but worth it.

Calvados.  An apple liquor from France, I heard from other Rouxbe students that this can be expensive in some stores ($50), but I found this bottle at Lunardi’s for $19.99 and it keeps in the fridge for months…maybe even a year.  I’m sure it will get used up.

Mmmm….This dish paired perfectly with an earthy pinot noir.  The flambe-ing video to follow in the next post.

Beer Bacon Mac and Cheese

I volunteer for Meals Ministry at my church, which means that I bring dinner to people who are going through a tough time and are unable to prepare dinner for themselves.  This week, a family of 5 who’s mother is having surgery needs meals.  So, I decided to make a double batch of homemade mac & cheese and serve it with salad and a rotisserie chicken.  I’ll make brownies for desert.  All kids like Mac & Cheese, so I figured I couldn’t go wrong with this one.
This recipe is courtesy of RouxBe.com.
Ingredients for the sauce:

• 2 tbsp white onion
• 1 clove garlic
• 1/4 red pepper
• pinch fresh thyme
• 2 slices bacon
• 1 1/2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/4 cup milk
• 1/4 cup beer (can substitute with milk)
• 1/2 tsp smoked paprika
• pinch cayenne pepper (optional)
• salt (to taste)
• white pepper (to taste)

Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired.

Choose a pasta that will hold the sauce well, such as Torchiette or this Conchiglilie, which looks like a large macaroni.  Boil a large pot of water and heavily salt.  Cook the pasta according to the pasta instructions.  I cooked mine a minute short of the pasta instructions before I added it to the sauce and the texture turned out perfect.


Back to the sauce….
Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme.
Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so.
(You now have a flavored variation of a classic béchamel sauce.)



While the sauce is cooking, grate the cheese (2 cups aged sharp cheddar).

To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.

Enjoy!

Chocolate Souffle

For Valentine’s Day, I made my hubby cheese fondue, grilled chicken with thyme, grilled asparagus, and chocolate souffle.  Chocolate souffle is my all time favorite desert.  I’ve always wanted to make it, but I’ve been a little scared.  I’ve seen videos of people trying to make souffles and they just sink when you get them out of the oven.  So, for V-Day, I got up the nerve to try and I’m glad I did.

I got the recipe from the food network:
http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-souffles-recipe/index.html

Ingredients

• 7 ounces finely chopped bittersweet or semisweet chocolate
• 4 tablespoons unsalted butter, plus for preparing the molds
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg yolks
• 3 tablespoons warm water
• 1/2 cup sugar, plus 2 tablespoons
• 8 large egg whites, room temperature
• 1/2 teaspoon fresh lemon juice
• Confectioners’ sugar for garnish

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Finely chop the chocolate.
Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes.

Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended.

Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners’ sugar and serve immediately.
Ok, mine did not rise 1 1/2 inches from the ramekins, but it did rise about 1/2 inch.  I also used smaller ramekins than average, and I think the souffle was a little overcooked.  Next time I will bake them for 16 minutes instead of 18 minutes.

I also made a little homemade whip cream to dollop ontop.  Even though the souffles didn’t come out perfect (they didn’t rise quite enough), they were VERY delicious.  Any suggestions to help ensure the souffle rises more?  I will definitely work on perfecting this recipe.  ENJOY!!!

Kale Chips

It’s a cold and rainy blustery day.  So, we’re staying in, watching movies and eating kale chips.  My friend, Jen made these a couple weeks ago for Bible study and I was addicted. They are so tasty and much healthier than eating popcorn or potato chips.

Break the kale leaves off the rib and place onto a lined baking sheet.

Spray with olive oil and sprinkle with salt.  Bake in the oven at 300 degrees for 13-15 minutes until crispy.

ENJOY!!!