Monthly Archives: March 2016

Mussel-potato salad with saffron aioli

Serves 4-6

  1. 3lb mussels
  2. 1 cup white wine
  3. 2 cloves garlic
  4. 1 bay leaf
  5. 1 strip lemon zest
  6. 1lb new potatoes, 3/4-1in in diameter
  7. 1 fennel bulb, sliced
  8. 1/2 cup parsley
  • Steam 1-5. Discard shells, strain liquid and reserve 1/2 cup.
  • Meanwhile, cover potatoes with salted water, bring to boil and simmer for 15 minutes. Cut into quarters.
  • Toss potatoes, mussels and reserved liquid with 7-8 and saffron aioli (see below) and serve at room temperature.

 

Saffron aioli

  1. 1/2tb saffron
  2. 1tb boiling water
  3. 3 cloves garlic
  4. Pinch of salt
  5. 1 egg yolk, room temperature
  6. 2tb lemon juice
  7. 3/4 pure olive oil  OR half extra-virgin and half canola oil
  • Rest 1-2 for 15 minutes. Set aside.
  • Crush 3-4 to make a paste. Process with yolk and 1tb lemon juice to combine. With processor running, add oil a few drops at a time. Add remaining 1tb lemon juice and saffron mixture.
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Thai whitefish en papillote

Serves 4

  1. Juice and zest of 1 lime
  2. 3/4 cup coconut milk
  3. 2tb green curry paste
  4. 1/2 cup cilantro
  5. 4 cups cooked rice
  6. 4 6-8oz whitefish filets, 3/4-1in thick
  • Mix 1-3 and 4tb cilantro. Divide rice, fish and sauce on 4 pieces foil or parchment large enough to make a packet and bake at 400 degrees for 16-19 minutes. Top with remaining 4tb cilantro.

Mushroom-rubbed chicken with sherry-tarragon cream sauce

Serves 4

  1. 3/4oz dried porchini
  2. 1/2tsp salt
  3. 1/2tsp pepper
  4. 4 6-8oz boneless chicken breasts
  5. 1/2 cup sherry
  6. 1 cup cream
  7. 1tb tarragon
  • Grind 1-3 into a powder and rub chicken. Brown 3-4 minutes per side in a 12in skillet and transfer to a 400 degree oven for 10-12 minutes.
  • Remove and rest chicken. Cook sherry on medium heat until halved, about 2 minutes. Add cream and reduce to 2/3 cup, about 3-5 minutes. Add tarragon.

Maple cheesecake

Serves 8-10

  1. 6oz vanilla wafers
  2. 3tb sugar
  3. Pinch of salt
  4. 4tb melted butter
  5. 1lb cream cheese
  6. 1/2 cup maple syrup
  7. 1 cup cream
  8. 2tb powdered sugar
  • Process 1-3  and pulse in butter. Add to bottom and sides of a 9in spring-form pan and bake at 350 degrees for 12 minutes. Let cool.
  • Beat 5-6 for 3 minutes and set aside. Whip together 7-8 and fold in 1/3 into cheese-maple mixture. Fold in remaining mixture, pour into pan and chill for 3 hours.

Potstickers with dipping sauce

Makes 40 and 2 cups sauce

Pork:

  1. 8oz ground pork
  2. 2tb chives
  3. 1tb soy sauce
  4. 1tb sherry
  5. 2tsp ginger
  6. 1tsp sesame oil
  7. 1tsp cornstarch
  8. 1tb water

 

Chicken:

  1. 2oz cooked glass noodles
  2. 1lb ground chicken
  3. 1 cup grated carrot, about 4-5
  4. 4tb basil
  5. 4 scallions
  6. 1 clove garlic
  7. 1tb green curry paste
  8. 3tb fish sauce
  9. 2.5tb sugar
  10. 3tb coconut milk

 

Dipping sauce:

  1. 1 cup soy sauce
  2. 3/4 cup rice wine vinegar
  3. 4tb ginger
  4. 3tb sugar
  5. 1tsp sesame

 

  • Mix filling ingredients and fill each wrapper with about 1tsp. Seal and boil in 2 batches for about 4 minutes. Fry for 3-4 minutes. Serve with sauce. Can be frozen raw for about 1 month; lay flat for 1 hour then cover. Does not need to be thawed before cooking.

 

Skillet buttermilk lemon-olive oil-almond cake with berries

Serves 8

  1. 1/2 cup silvered almonds
  2. 1/2 cup + 2tb sugar
  3. 2 cups flour
  4. 4tsp lemon zest
  5. 1tb baking powder
  6. 1/2tsp salt
  7. 3 eggs
  8. 1 cup buttermilk
  9. 4tb olive oil
  10. 1/2tsp almond extract
  11. 6tb lemon juice
  12. 2 cups berries
  • Process almonds with 1/2 cup sugar. Mix with 3-6, make a well and add 7-10 and 3tb lemon juice.
  • Bake in a buttered 10in skillet at 375 degrees for 25 minutes. Meanwhile, mix berries with remaining 2tb sugar and 3tb lemon juice. Cool cake for 15 minutes and top with berries.