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Wild Boar Stew

In Pork, Recipes, Stews on October 21, 2017 at 10:49 AM

Preparation time, 1 hour; Cooking time 4.5 hours. Serves 4.

Wild Boar Stew

Wild Boar Stew

Ingredients:

4 tbsp. extra virgin olive oil
2 lbs. Wild Boar Shoulder, cubed 1.5-2.0 inches
Sea Salt & Freshly Ground Black Pepper, to taste
6 cloves garlic, minced
2 medium onions, chopped fine
3 stalks celery, chopped fine
2 cups of Chianti
1 28 oz. can of Whole Peeled Tomatoes, chopped, retain liquid
6 tbsp. chopped fresh herb combination, (2 tbsp. each of oregano, rosemary & sage)
3 bay leaves
¾ lb. (about 12-14) of small yellow potatoes, leave whole
2 large carrots, peeled and sliced

Procedure:

  1. In a heavy casserole pot, heat the olive oil on medium heat.
  2. In two batches, add the Wild Boar Meat, and sprinkle with salt & pepper. Brown the meat on all sides, turning frequently. When browned to your liking, remove meat and set aside.
  3. Add garlic, onions and celery to the pot and brown lightly, remove and set aside.
  4. Add the wine and bring to a boil. Add back the meat and vegetables and any collected liquids.
  5. Add the tomatoes and their liquid, herbs and bay leaves, cover and bring to a boil.
  6. Lower heat, keep covered and cook for 3 hours.
  7. Remove bay leaves and discard. Remove meat and set aside.
  8. Transfer the gravy to a food processor and process until smooth. Add back the meat.
  9. Add the potatoes, and continue cooking on medium low for 1 hour.
  10. Add the carrots and continue cooking on medium low for 30 more minutes. The stew should cook for 4.5 hours total, excluding browning.

PLEASE SEE “IS IT AUTUMN YET?“

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Is it Autumn Yet?

In General Articles on October 21, 2017 at 10:45 AM

With the Harvest Moon making its recent appearance in the New England sky and Halloween a few weeks distant, the feel of Autumn should have been nigh; although based on our 70° weather, it’s propinquity might be a matter of conjecture. In any case like the Ant in the fable of The Ant and the Grasshopper, we thought it best to be prepared, so two weekends ago we did a bit of cooking, laying in some comfort meals for the eventual cool weather.

The key is making big batches of hearty meals that can be pre-portioned, then defrosted and heated up with little bother on those dark and chilly nights when you want to do nothing except curl up on the couch and watch Netflix.

So here they are, one old standby and two new ones: Uncle Fred’s Lentil Soup; Wild Boar Stew and Wild Boar Ragu. The Lentil Soup is an annual standby and an homage to my godfather, Fred. The Stew and the Ragu are the result of serendipity.

Half a century ago there was a restaurant on the Eastside of Manhattan called Friar Tuck’s. It was located on 2nd or 3rd Avenue, around 54th or 55th Street. It was there that I was introduced to the delights of wild game, specifically Medallions of Young Wild Boar.

Recently I received an email from D’Artagnan, a specialty butcher in Manhattan who does a great job of delivering hard to find cuts of meat to your front door (see Where have all the Butchers Gone?) The email advertised a Shoulder of Wild Boar weighing between 3 and 5 lbs. That got me thinking about Friar Tuck’s, as well as remembering a fabulous meal of Pappardelle with Wild Boar Ragu, that I had in a Tuscan hill town, a number of years ago.   

The Shoulder of Wild Boar, delivered by FedEx two days after placing my order online, was 4lbs. I decided to split it in half and make a Stew and a Ragu. Portioning our the Ragu and the Stew should produce 10 individual meals. The Lentil Soup should provide an additional 10 or so individual meals.

I hope that Netflix is ready for some heavy duty autumn binge-watching!

 

 

 

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Wild Boar Ragu

In Pasta, Pork, Recipes, Sauces on October 21, 2017 at 10:37 AM

Preparation time: Marinate-Overnight; Cutting & Chopping-1 hour; Cook Time 4 hours. Serves 6 – Adapted from NY Times and Epicurious Magazine

Wild Boar Ragu with Fettucine

Wild Boar Ragu with Fettuccine

Step 1: Marinate the Meat Overnight

Ingredients for Marinated Meat:

  • 2 lbs. Wild Boar Shoulder, cubed 1 inch pieces
  • 2 tbsps. whole peppercorns
  • 2 sprigs of rosemary
  • 8 cloves garlic, halved
  • 3 bay leaves
  • 3 or more cups of Chianti, enough to cover the meat

    Mix the above in a non-reactive bowl, cover with plastic wrap and marinate in the refrigerator overnight. When ready to make the Ragu, discard the rosemary, garlic and bay leaves. Drain the meat in a strainer over a bowl, and reserve the marinade.

Step 2: Make the Ragu

Ingredients for Ragu:

  • Meat & reserved marinade from Step 1
  • 6 tbsps. extra virgin olive oil
  • 1 medium sized onion, chopped fine
  • 2 large carrots, peeled and chopped fine
  • 2 stalks celery, chopped fine
  • 2 cans of tomatoes, chopped and use liquid
  • 3 bay leaves
  • 8 cloves garlic minced
  • 1 tbsp. red pepper flakes
  • 2 tbsps. anchovy paste
  • 1 tbsp. chopped fresh oregano
  • 1 tbsp. chopped fresh sage
  • 2 tbsp. chopped fresh basil
  • 3 or more cups of low-sodium vegetable broth

Procedure:

  1. In a heavy casserole pot, heat the olive oil on medium.
  2. Add onions, carrots and celery and lightly sauté for about 5 minutes, remove and set aside.
  3. In two or more batches, add the Wild Boar Meat, brown on all sides turning frequently for about 15 minutes, until all liquid is absorbed.
  4. Add back the vegetables from step 2.
  5. Add the marinade and bring to a boil.
  6. Add the tomatoes, bay leaves, garlic, red pepper flakes, anchovy paste and chopped herbs.
  7. Turn heat to medium low, and cook uncovered for at least 4 hours, until meat easily fall apart. (Note: Stir the ragu periodically and add 1 cup of vegetable broth at a time to prevent the ragu from burning. You may need to use a whole quart. You can also cover the ragu for the last 30 minutes so it doesn’t burn. (Note: Most of the liquid should be absorbed.)
  8. Remove bay leaves and discard. At this point the ragu is done and can be used immediately or frozen in small batches and used later. There should be enough for 6 meals, or a meal for 2 on 3 separate occasions.
  9. Serve with choice of pasta; Pappardelle, Tagliatelle or Fettuccine. (Note: Heat the ragu & cook the pasta separately for 2 minutes short of al dente, remove 1 to 2 cups of pasta water, add to ragu and mix well, remove the pasta from the water, add to the ragu, mix well again for about two minutes.)
  10. Serve with chopped basil and grated Pecorino Romano, preferably Locatelli brand.

PLEASE SEE “IS IT AUTUMN YET?“

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Roasted Vegetable Medley

In Recipes, Vegetables on May 21, 2017 at 12:14 PM

Ingredients:

  • 2 zucchini, sliced into 1/4 inch circles
  • 2 tomatoes, each cut into 8 wedges
  • 1 red pepper, cut into 1 inch squares
  • 1/4 cup olive oil
  • 2 tbsp. minced garlic
  • 2 tbsp. chopped fresh oregano
  • Kosher salt to taste

Procedure:

  1. Pre-heat oven to 350 degrees.
  2. Mix the vegetables in a medium sized bowl.
  3. Drizzle with olive oil and toss well.
  4. Add garlic, oregano and salt, toss well again.
  5. Spread the vegetables in a single layer in a roasting pan or on a cookie sheet, place in the top one-third of oven.
  6. Roast for 50 minutes to 1 hour.
  7. About 1/2 way through, drain off any accumulated liquid and toss the vegetables.
  8. Serve alongside entree of choice.
  9. Our Choice – Serve with Fillet of Sole Stuffed with Spinach

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Fillet of Sole Stuffed with Spinach

In Fish, Recipes, Seafood on May 21, 2017 at 12:13 PM

Fillet of Sole Stuffed with Spinach

Serves 2  – Preparation Time: Active – 10 Minutes; Cooking – 12 minutes

Ingredients:

  • 4 Fillets of Grey or Lemon Sole, about 14oz. total
  • 5 oz. fresh Baby Spinach
  • 1 large shallot minced, about 2 tbsp.
  • 2 tbsp. Pignoli (pine) Nuts
  • 1/2 tsp. ground nutmeg
  • 2 tbsp. extra virgin olive oil
  • Salt & pepper to taste
  • 4 pats of butter
  • Paprika
  • 1/4 cup Dry White Wine

Procedure:

  1. Pre-heat oven to 400 degrees.
  2. Place fillets on a flat surface, grey side up, with narrow end facing away from you.
  3. Heat olive oil in a non-stick skillet over medium heat, add shallots and sauté for about 1 minute, stirring continuously.
  4. Add spinach and sauté until wilted, about 2 to 3 minutes.
  5. Lower heat and add pine nuts, stir for another 1 minute or so.
  6. Remove spinach mixture to a small bowl, stir-in nutmeg and let cool.
  7. Add mixture to a food processor and pulse chop for 6-8 brief pulses.
  8. Starting about 1 inch from the broad end, spread the spinach mixture along the length of each fillet.
  9. Carefully roll up the fillets away from you, and gently place them on a greased roasting pan, with seam side down.
  10. Place one pat of butter on each fillet and sprinkle liberally with paprika.
  11. Place pan in top 1/3 of oven and roast for 10-12 minutes.
  12. After about 8 minutes pour wine over fish.

Transfer 2 fillets to each plate, add Roasted Vegetables and serve immediately

With Thanksgiving but a Week Away…

In General Articles on November 11, 2016 at 9:48 AM

…if, you are still planning your Thanksgiving menu, perhaps we can be of assistance. Last year we posted our traditional family Thanksgiving recipes; here we link them in this update, which we hope…

Source: With Thanksgiving but a Week Away…

Da’s Famous, Flame-O Chili (Five Alarm)

In General Articles on October 26, 2016 at 2:41 PM

With day-time temperatures in the 50s and night-time temperatures of 40 or lower, Fall is here to stay. And that means its the perfect time for a bowl of stomach-warming, soul-comforting chili. This is a favorite in our house and today we just whipped up a big batch of this comfort food. You should too!

The Literate Chef's avatarThe Literate Chef

Da’s Famous, Flame-O Chili (Five Alarm)Da’s Famous, Flame-O Chili (Five Alarm)

(Preparation Time – Active 1 hour; Total – 3 hours – Makes about 6 quarts)

I’ve been perfecting this chili over the past 45 or so years, in an attempt to replicate the one served at the long-defunct Alamo Chili House on West 44th Street in Midtown Manhattan. Several friends and I used to visit the “Alamo” for the perfect hangover remedy, back in the days of youthful imbibing. A bowl of their famous chili and a bottle or three of Dos Equis, and we were ready to go back to work and get through the afternoon, relatively unscathed by the vestiges of our hangovers.

This is a seriously hot chili. The meat to bean ration is about 3:1, so adding more beans and reducing the number of jalapeños and/or dried spices, may make it more palatable to those who can’t take the…

View original post 269 more words

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Roasted Halibut with Tomato and Pesto

In Fish, Recipes on September 14, 2016 at 12:29 PM

roasted-halibut-with-tomato-and-pesto

ROASTED HALIBUT WITH TOMATO AND PESTO

Preparation Time 30 minutes – Serves 2

The other night for dinner, my wife made the great suggestion that we have fish; always a smart move after overindulging on the weekend. She also suggested that since we had recently made a new batch of Pesto Sauce from our crop of freshly grown basil, I do something with that and, maybe, use one of the luscious late-summer tomatoes we’d just obtained at the local Farmers’ Market.

With practically all of the ingredients predetermined for me, all I had to do was decide on how to prepare it and select the right fish for that method. Roasting seemed like a good idea, very little mess and no standing over a hot stove, so a thick piece of firm, white, fish would be best, either Halibut or Swordfish, depending upon what our local fishmonger had to offer that day. He had both, I chose the Halibut, which was about 1 inch thick. Next time I’ll try Swordfish!

High heat roasting (for 1 inch thick fillet @450 degrees between 15 & 20 minutes) might tend to dry out the fish, but a little white wine should keep it moist, and coupled with the liquid given off by the fish and other ingredients, should produce a tasty sauce of pan juices. Which it in fact did. So here it is, Roasted Halibut with Tomatoes and Basil. We hope that you enjoy it as much as we did!

INGREDIENTS:

1 lb. Halibut Fillet
4 tbsp. Uncle Fred’s Homemade Pesto
1 ripe tomato, sliced thin
1/3 cup dry white wine

PROCEDURE:

1. Preheat oven to 450 degrees.
2. Line a small shallow roasting pan with aluminum foil and place the fish in the pan.
3. Evenly spread the Pesto on fish.
4. Cover the Pesto with approximately 6 or 7 tomato slices, overlapping them to fit.
5. Place the roasting pan on the top rack of the oven and roast for 10 minutes.
6. Add the wine and continue roasting for 10 more minutes.
7. Slice the Halibut in two, and serve with pan juices.

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Lamb Curry – West Indian Style Lamb Stew

In Lamb, Meat, Recipes, Stews on December 28, 2015 at 11:10 AM

(Adapted from “West Indian Lamb Curry” by Melissa Clark, New York Times Cooking)

Lamb Curry

This recipe doubles that from which it was adapted and should yield 10 to 12 servings. It lends itself to freezing and thereby could provide you with several nights meals, after you and your guests have had your fill.

Ingredients:

For the first step – marinate and refrigerate the lamb:
• 6 lb. boneless Leg of Lamb, cut into 2 inch cubes
• 2 tbsp. Curry Powder
• 2 tbsp. Kosher Salt
• 2 tsp. Ground Ginger
• 2 tsp. Ground Black Pepper
• 2 large White Onions, peeled and coarsely chopped
• 12 Scallions, washed and coarsely chopped
• 16 cloves of Garlic, peeled and smashed
• 2 inch piece of fresh Ginger, peeled and coarsely chopped
• 1/2 tsp. whole Allspice berries, crushed
• 12 thyme sprigs, leaves stripped and stems discarded
• 4 tbsps. Extra Virgin Olive Oil

For the second step – cooking:
• 4 tbsp. Extra Virgin Olive Oil
• 4 tsp. Curry Powder
• 2 cups dry White Wine
• 8 cups diced potatoes, about 4 whole potatoes, peeled
• 4 cups diced carrots, about 8 peeled
• 4 Habanero, Scotch Bonnet or Jalapeño peppers, chopped (with or without seeds depending on your tolerance to heat)

For the third step – serving:
• Cooked white Basmati Rice, about 1/4 cup uncooked per serving
• Fresh chopped cilantro
• Lime wedges
• Major Grey’s Chutney

Preparation:

Prepare the marinade and refrigerate the lamb:
1. With paper toweling, pat dry the cubes of lamb, and place in a very large bowl.
2. Combine the next 4 ingredients in a small bowl and mix well. Add to the lamb and toss well.
3. Combine the next 6 ingredients in a large bowl and mix well. Working in batches place the mixture in a food processor, and, adding olive oil as necessary, purée into a paste. Add the puréed mixture to the lamb and toss well, coating each piece of spiced lamb.
4. Tightly cover the bowl with plastic wrap, and place in the refrigerator to marinate overnight or up to 72 hours.

Cook the lamb:
1. Heat the olive oil in a large Dutch Oven over medium-high heat, and add the 4 tsp. of Curry Powder, stirring for about 30 seconds.
2. Workings in batches to avoid overcrowding, add the marinated lamb cubes and brown on all sides, add additional olive oil to prevent the lamb from burning and sticking to the bottom, if necessary.
3. As the cubes are browned to your liking, transfer them to a large platter.
4. When all of the lamb has been browned, add the white wine and de-glaze the pot, scraping up the fond as you do so.
5. Return the lamb and any accumulated juices from the platter, as well as any left over marinade, to the Dutch Oven. Add water to just cover the lamb, add the cover and bring to a boil. Once boiling, uncover the Dutch Oven, lower the heat to a simmer and braise for 30 minutes.
6. Add the potatoes, carrots and peppers and continue cooking on medium-low heat for an additional 45 minutes.
7. Using tongs, or a slotted spoon, remove the meat and vegetables and place in a large bowl or pot, and keep warm.
8. Strain the liquid into a fat separator, and add the de-fatted gravy, as well as any solids, to the meat and vegetables.

To serve:
1. Cook the rice according to the directions on the box, using 1/4 cup of uncooked rice per person. (Note: only cook as much rice as you need for the first meal; for left overs, cook rice at that time.)
2. Serve the stew, rice, cilantro, lime wedges and chutney.

The Turkey That Keeps Giving

In General Articles on November 15, 2015 at 5:32 PM

Reblogged on WordPress.com

Source: The Turkey That Keeps Giving

The Turkey That Keeps Giving

In General Articles on November 15, 2015 at 5:29 PM

Thanksgiving is less than two weeks away and you probably already have your meal all planned out, Turkey, Gravy, Stuffing and Sides. If that’s you, well congratulations. But if you’ve been distracted by life, overwhelmed by work and family and haven’t yet had the time to think about the upcoming holiday feast, The Literate Chef to your rescue. Right here are all of the details for a sumptuous feast. Happy Thanksgiving!

The Literate Chef's avatarThe Literate Chef

Here it is nine full days after Thanksgiving and we are still enjoying the gifts given up by our 21 pound Plainville Farms Thanksgiving turkey. The turkey dinner and its side dishes are but a memory.  The leftovers of hot turkey sandwiches smothered in gravy, accompanied by re-heated stuffing and the counterpoint of tart cranberry sauce, as well as cold turkey sandwiches on rye bread slathered with homemade Russian dressing disappeared days ago; and now the last of the Turkey Soup is gone as well. I have had my fill of Tom Turkey and if I don’t meet him again until next Thanksgiving, that will be just fine with me. But it is remarkable how many meals one can squeeze out of a single bird.

Our Thanksgiving feast this year started out with a gift of more than two dozen deliciously sweet and briny East Dennis Oysters™ compliments of John…

View original post 334 more words

Linguine with White Clam Sauce (Linguine con Vongole)

In General Articles on July 29, 2015 at 4:21 PM

Linguine con Vongole – It’s what was for dinner last night when three cousins came to dine with us. There were six for dinner, so except for the bottled clam juice, we upped each ingredient by 50%. There were no leftovers. For secrets to Clam Shucking, see the linked article which is also in the Article Index.

The Literate Chef's avatarThe Literate Chef

Linguine with White Clam Sauce (Linguine con Vongole)

(Serves four)

4 doz. medium-sized Cherrystone or Littleneck clams, about 5 lbs.
4 tbsp. of finely chopped garlic, about 12 cloves
1/2 cup chopped fresh flat (Italian) parsley
1/2 cup of extra virgin olive oil
4 tablespoons of unsalted butter
½ cup of dry white wine
2 8 oz. bottles of Clam Juice
1 & ½ lbs. dried Linguine (Barilla, DeCecco or other premium brand)

These steps can be performed in advance of serving the meal

1.    Set a large pot (6-8 quarts) of water on the stove, cover it and bring to a boil. When it begins to boil, reduce heat, keep covered and hot.
2.    Clean and shuck the clams, reserving the juices, you should have about 3 cups. Set aside 12 clams unopened – 3 for each pasta serving.
3.    Chop the garlic.
4.  …

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Pollo al Marsala con Funghi (Chicken Marsala with Mushrooms)

In Chicken, Recipes on July 26, 2015 at 2:50 PM

Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms (Pollo al Marsala con Funghi)

(Preparation time, 40 minutes; Serves 4)

Ingredients:

1 lb. mushrooms, sliced
1.5 lbs. skinless, boneless, chicken breasts
1/4 lb. unsalted butter
2 eggs, beaten & seasoned with salt & pepper
1 cup flour, seasoned with salt & pepper
Fresh sage, about 8 large leaves, chopped coarse
1 + 1/4 cup Sweet Marsala

Procedure:

1. Heat a large (12″ or more) non-stick skillet on medium-high.
2. Add 2 tbsp. of butter. When bubbling, add mushrooms and sauté until golden brown. Remove and set aside.
3. Pat dry the chicken breasts with paper towels, dip them in the seasoned egg and then in the seasoned flour and set aside until all pieces are floured.
4. Melt the remaining butter in the pan on medium heat.
5. When bubbling, add the floured chicken breasts and lightly brown for 5 minutes on each side.
6. Add the chopped sage and sautéed mushrooms and mix well. Add 1 cup of Marsala, reduce heat to low, cover and cook for 10 minutes, turning once after 5 minutes.
7. Turn heat to medium high, remove the cover and cook for 5 minutes more.
8. Check the chicken for doneness, remove all to a serving plate and keep warm.
9. Deglaze the skillet with the remaining 1/4 cup of Marsala, scraping up any fond and pour the sauce over the chicken.

Serve with a well-chilled bottle of Italian white wine, such as an Arneis.

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Rigatoni and Cauliflower al Forno

In Pasta, Recipes, Vegetables, Vegetarian Meals on July 15, 2015 at 10:18 AM

Rigatoni and Cauliflower al Forno

Rigatoni and Cauliflower al Forno

Adapted from  – http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno

( Serves 6: Preparation time about 1 hour; unattended cooking time 20 minutes.)

Linguine with Cauliflower Sauce was a staple meal when I was growing up, so David Tanis’ recipe for Rigatoni & Cauliflower al Forno (i.e., baked in the oven) resonated with me.

But being addicted to big, bold flavors, I thought that the amount of spice in his published recipe would be lacking to my palate. So, I doubled, tripled and even quadrupled his quantities. As a matter of fact, I believe that the only quantities I did not adjust were the those of rigatoni and cauliflower.  However, I did use his recommended cooking times. If you think that the amount of capers, garlic, crushed hot pepper, sage and cheese that I used might be daunting to your palate, by all means use his original recipe at NYTIMES.com. Either way I hope you will enjoy this dish.

Ingredients:

1 lb. rigatoni
1 head of cauliflower
3 tbsp. + 1/3 cup of extra virgin olive oil
Kosher salt & freshly ground black pepper to taste
2 tbsp. capers, drained and coarsely chopped
3 tbsp. finely chopped garlic
1 tsp. crushed hot red pepper
4 tbsp. chopped fresh sage
Zest of 1 lemon
½ lb. coarsely grated fresh mozzarella
1 cup grated Pecorino Romano cheese
½ cup Italian Style Breadcrumbs
2 tbsp. chopped flat leaf parsley, for garnish
Procedure:

1. Heat oven to 400 degrees.
2. Bring 6 or 7 quarts of water to boil. When the water begins to boil, add about 1 teaspoon of kosher salt and the rigatoni. Stir well and cook for two minutes fewer than the directions on the box or package, as the macaroni will continue to cook in the oven. Drain the rigatoni, rinse with cold water, and set aside.
3. While the pasta water is boiling, trim all leaves from the cauliflower, cut it in half lengthwise, and remove the tough core. Cut the halves crosswise into ¼ inch slices.

Caramelized Cauliflower

Caramelized Cauliflower

4. In a large sauté pan, heat 3 tablespoons of the olive oil on high heat. Add the cauliflower without crowding, cook in batches with added olive oil if necessary. Brown the cauliflower until caramelized on both sides. After the last batch of cauliflower is cooked, add back the previous batches, add the capers, garlic, hot pepper, sage and lemon zest, stir well. Add salt and pepper to taste. Stir well again.
5. Remove the cauliflower mixture to a large bowl, add the set-aside rigatoni and mix well. Add the grated mozzarella and mix well again.
6. Coat the bottom and sides of a large (18” x 12”) stainless steel roasting pan with a film of olive oil, add the mixture, spreading it evenly over the pan. Sprinkle the Pecorino-Romano cheese and bread crumbs over all, then drizzle the 1/3 cup of olive oil over all, as well.
7. Place pan on top shelf of oven and bake uncovered at 400 degrees for 20 minutes until the top is crisp and golden. Sprinkle with parsley before serving.

We served this with a chilled bottle of delicious Arneis.

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Pan-Seared U-10 Scallops with Andouille Sausage, Spinach & Risotto

In Pork, Recipes, Scallops, Seafood on January 21, 2015 at 2:48 PM

Sautéed U-10 Scallops with Andouille Sausage

Pan-Seared U-10 Scallops with Andouille Sausage

(Cooking time – 45 minutes, serves 5 or 6)

Friends came to visit a few days ago and informed us that one of them is allergic to garlic. This presented The Literate Chef with a challenge, as garlic is a staple in our house. Rising to the occasion, and knowing that seafood and pork marry well, we decided to prepare a one-dish meal of Pan-Seared U-10 Sea Scallops, fried Andouille Sausage, spinach and a simple risotto. For extra flavor, we used smoked paprika, and white wine. The result far exceeded our expectations, everyone enjoyed the meal, and an allergic reaction was avoided.

Ingredients:

20 large (U-10) Scallops, about 2.5 lbs.
4 links of Andouille Sausage (about 1 lb.), sliced 1/4 inch thick
6 tbsp. Unsalted Butter
1 lb. Baby Spinach
1 cup Arborio Rice
1/2 large Yellow Onion, chopped
Smoked Paprika
1 qt. Seafood Stock
Dry White Wine, about 2 cups

Procedure:

Pre-heat oven to 175 degrees.

For the Risotto:

1. In a 2 qt. pot, bring the Seafood Stock to a boil.
2. In a 3 qt. pot, melt ½ the butter, add the chopped onion and cook until translucent.
3. Add the rice and stir well.
4. Add 1 cup of hot Seafood Stock to the rice and cook until the liquid is fully absorbed. Add some wine (1/4 cup or so) and when that is absorbed, repeat the process, alternately adding stock and wine (be sure to retain ½ cup of the stock for the gravy) until the risotto is done, about 30 minutes. Keep warm on the stove.

For the Rest of the Dish:

5. Add ½ cup of wine to the ½ cup of retained stock and keep warm on the stove.
6. In the meantime steam the spinach. When done remove to oven to keep warm.
7. In a non-stick sauté pan, brown the sliced Andouille sausage on both sides. When done remove to the oven.
8. Pat dry the scallops with paper toweling and liberally sprinkle one side with the smoked paprika.
9. Heat the remaining butter in the sauté pan, add the scallops, paprika side down, and sprinkle their tops with additional paprika. Pan-sear the scallops 5 minutes (if using smaller scallops, adjust time accordingly) turn the scallops and continue cooking for another 4 minutes.
10. While the scallops are cooking, assemble the other ingredients, preferably in bowls.
11. Divide the risotto evenly in each bowl, follow with the spinach, placing it atop the risotto, and then add the sausage slices around the sides of the bowls.
12. Pour the cup of stock/wine over the scallops and bring to boil for 30 seconds or so.
13. Remove the scallops from the pan and place them atop the spinach.
14. Spoon the sauce equally over each serving.

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Roast Tenderloin of Beef (Filet Mignon) with Port Wine Reduction Sauce

In Beef, Meat, Recipes on December 28, 2014 at 5:02 PM

Filet Mignon with Port Wine Reduction Sauce

Filet Mignon with Port Wine Reduction Sauce

Ingredients:

1 Tenderloin of Beef Roast (Filet Mignon), 3.5 to 4 lbs. (preferably trimmed and tied)
¼ cup Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
1 and ½ cups of Port Wine Reduction Sauce
1 digital instant-read meat thermometer

Preparation:

1. One hour before cooking, remove the roast from the refrigerator, pat dry with paper towels; rub the roast with the olive oil, Kosher salt and black pepper and bring to room temperature for the hour.
2. Pre-heat oven to 400 degrees.
3. Heat a roasting pan on the cook top on medium high for 1 minute, than add the roast.
4. Sear the meat on all sides for approximately 10 to 12 minutes. Remove the meat from the pan, place a rack in the pan and lay the meat on the rack.
5. Lower the oven temperature to 275 degrees and place the roasting pan on the top shelf of the oven. The lower roasting temperature should help to ensure even cooking throughout the roast.
6. Roast the tenderloin for approximately 40 to 50 minutes, checking the internal temperature after 30 minutes with a digital instant-read meat thermometer. Keep checking every 5 minutes or so, until the internal temperature of the meat reaches 120 degrees. The total roasting time will vary depending upon the thickness of the roast, as well as for how long it has been seared.
7. Once the internal temperature reaches 120 degrees, remove the roast from the oven and keep warm by loosely covering it with aluminum foil. The roast will continue to cook internally as the juices settle. For RARE let sit for about 5 to 8 minutes until the internal temperature reaches 125 degrees. After sitting for 15 minutes, the internal temperature will probably rise to 130 to 135 degrees – perfect for MEDIUM RARE.
8. While the roast is sitting, re-heat the Port Wine Reduction Sauce on a low flame. Slice the roast into one-inch thick pieces, cut and remove the strings and pour the sauce over the sliced beef, or alternatively, serve the meat on a platter and serve the sauce in a gravy boat on the side. Serve immediately.

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Port Wine Reduction Sauce

In Recipes, Sauces on December 28, 2014 at 4:50 PM

Fonseca-Ruby-Port

Fonseca-Ruby-Port

 

(makes enough sauce for a 3 – 4 lb. Tenderloin Roast)

Ingredients:

3 tbsps. unsalted butter
2 tbsps. chopped shallots
Several springs of fresh thyme
1 whole bay leaf
1 750 ml. bottle of Ruby Port
3 tbsp. Veal Demi-Glace
Ground black pepper to taste

Preparation:

1. Melt 2 tablespoons of the butter in a 1 quart pot, on medium-low heat.
2. Add the shallots and slowly cook until translucent, about 5 minutes.
3. Add the thyme and bay leaf, stir well.
4. Add the port, bring to a boil, reduce heat and simmer for 20 to 30 minutes until reduced by ½.
5. With a fine sieve, strain out all of the solids, wash the pot and return the strained Port to the pot (there should be about 12 or 13 oz.) and re-heat on low.
6. Add the Demi-Glace and whisk until well blended.
7. Add the pepper and set aside until ready to serve. The sauce should be thick enough to coat the back of a spoon; if not, mix a tablespoon of cornstarch with 1/4 cup of cold water until in turns into a paste. Slowly whisk paste to the hot sauce until it is thickened to your satisfaction.
8. Just before serving, re-heat the sauce and add the remaining tablespoon of butter, stir well to finish the sauce.

NOTE: Sauce can be made several days in advance (steps 1-7) and refrigerated. Heat well before serving and finish with step 8.

See: Roast Tenderloin of Beef (Filet Mignon) with Port Wine Reduction Sauce


Sautéed Haricot Vert

In Recipes, Vegetables on December 28, 2014 at 4:36 PM

Ingredients:

2 lbs. Haricot Vert
¼ lb. Unsalted Butter
½ cup finely minced shallots

Preparation:

1. In a non-stick sauté pan, melt the butter on high heat.
2. When the butter is melted and bubbling, add the shallots and cook until translucent.
3. Add the haricot vert and sauté on high heat for 6-8 minutes, continuously tossing them with tongs. They will turn a bright green color when cooked.

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Carrot-Ginger Soup, St. Peter’s Abbey, Salzburg

In Recipes, Soups, Thanksgiving on November 29, 2014 at 3:02 PM

Carrot-Ginger Soup Stiftskeller St. Peter

Carrot-Ginger Soup at Stiftskeller St. Peter

(Preparation and cooking time, about 2 hours; makes 2 quarts)

Last month, traveling with friends up the Danube River on a Viking River Cruise we had some great meals in the different cities and towns that were on the tour. One such meal was at St. Peter Stiftskeller, the restaurant of St. Peter’s Abbey, a Benedictine monastery in the heart of Salzburg, Austria.

Stiftskeller St. Pter

Stiftskeller St. Peter

The restaurant bills itself as the oldest one in Europe, having served travelers for more that 1200 years. The décor was just what you would expect, cozy and inviting. It was, in all, a serendipitous discovery, the service was impeccable and the food was outstanding. If you go to Salzburg, do not miss it.

Europe's Oldest Resturant

Europe’s Oldest Restaurant

The weather that day was rainy and chilly and the first course, a bowl of outstanding carrot-ginger soup was the perfect antidote. Our waiter was kind enough to inform us of the main ingredients, but would not share the proportions or and other directions. We served this soup as a first course on Thanksgiving this year, having re-constructed it by trial and error. I think this very closely matches St. Peter’s Stiftskeller Carrot-Ginger Soup. Gut Essen!

Ingredients:

2 lbs. of carrots, peeled and sliced into ½ inch disks
1 bulb of fennel (anise) trimmed, halved and quartered
2 quarts of vegetable stock
3 Tbsps. of caramelized ginger*
•  3 Tbsps. unsalted butter
• A 3-inch piece of fresh ginger, peeled and chopped fine in a mini food processor.
8 oz. of Crème Fraîche

Procedure:

1. Place the carrots and fennel in a 5-quart pot and cover with water. Bring to a boil; cook on high until carrots are fork tender.
2. Transfer the carrots and fennel to a food processor in batches, pulse until finely chopped. Dump the water from the pot and return the chopped carrots and fennel to the pot.
3. Add the vegetable stock and bring to a boil. Cook until reduced by about ¼, approximately 30 minutes.
4. With a large slotted spoon, transfer the solids, in batches, to a blender, add a few scoops of the stock and puree until smooth.
5. Add the caramelized ginger and puree again.
6. Return the pureed vegetables to the stock, whisk well and bring to a boil on low heat.
7. Whisk in the crème fraîche and heat thoroughly.
8. Serve hot, or let cool and refrigerate overnight.

For the caramelized ginger:

1. Melt 3 Tbsps. of unsalted butter in a non-stick skillet.
2. Add 3 Tbsps. of chopped ginger and cook on medium heat until well caramelized.

With Thanksgiving but a Week Away…

In General Articles on November 24, 2014 at 3:56 PM

Here’s a post that we did for Thanksgiving two years ago. The menu will be repeated this year, with one substitution, https://theliteratechef.com/2014/11/15/crispy-brussels-sprouts-glazed-with-pomegranate-molasses-hazelnuts/. If you are a last minute planner, hopefully some of these suggestions might appeal to you and be on your table as well. Happy Thanksgiving to all of our subscribers and friends.

The Literate Chef's avatarThe Literate Chef

…if, you are still planning your Thanksgiving menu, perhaps we can be of assistance. Last year we posted our traditional family Thanksgiving recipes; here we link them in this update, which we hope that you will find helpful.

Ready and Waiting for the Carving Knife

This year, as our long-time close friends, Marge & Dan, as well as their 3 children and their families will be joining us, we will have 22 at table. Accordingly, we will be doubling up on the Roast Stuffed Turkey with Dorothea’s Italian Sausageand Mushroom Stuffing, and tripling up on the sides of Fresh Cranberry Sauce, Bourbon Sweet Potatoes and Brussel Sprouts Roasted with Hazelnuts.

Fresh Cranberry Sauce

Roasted Brussel sprouts with Hazelnuts

In addition to sharing this special meal with special friends, we will enjoy the added bonus of a double quantity of Turkey Soup after the feast is but…

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