Tom and Shells Christmas Dinner 2014

Christmas dinner for Shells and I is always a fun night.  We crack open some fun wines and then I get to just cook whatever fits my fancy for the evening.  I always start with the wine and then pick the food from there; for this year we went with Pierre Paillard NV Champagne, 2006 Domaine du Vieux Telegraph blanc and 2005 Domaine Hermand-Geoffroy Gevrey-Chambertin 1er Cru La Perriere as our wine choices.

Shells did a brilliant job of setting the table to be nice and festive!  Maybe one day she'll write up how she does crazy home things like the stocking utensil holder.

The first two courses were enjoyed with the Champagne.

For the first course I did a sauteed scallop served over a truffled potato puree with some buttered French bread.

For the second course I did two Choptank Sweets on the half shell with fresh horseradish.  After this course, we retired to the den to finish the Champagne and open some presents.

For the next course, we poured the white Rhone.

I pulled a recipe from the most recent Bon Appetit for this next course, sizzling spicy shrimp.

For the second white course I stuffed a morel mushroom with some bacon (pre-cooked and cooled) and blue cheese.  I then sauteed the mushroom in butter (why wouldn't I?) until the cheese was melty and then I served it with a little slice of French bread.

For the first of the red courses I pan roasted dry-aged NY strip in a cast iron pan, finishing it under the broiler.  I served the beef sliced over a carrot puree and accompanied by asparagus and a mushroom "gravy".

The mushroom "gravy" was super simple, and incredibly tasty:

I took 1/2 pounds of shiitake mushrooms, removed the stems and sliced them and then added them to a pot with 3 cups of beef stock.  I cooked this mixture down for about 1.5 hours at low heat (you want it to still have liquid in the pan, but to have reduced by about 2/3rds) adding a little more stock if needed.  Once the mixture was done, I blended it in the blender and then put it back into the pan on a warming setting to stay warm until I was ready for it.

For the final red course, we did a cheese selection.  There was desert after this, but I will leave that for Shells to tell you about.

Pizza night ... if you don't have a stone and peel you're missing out!

The list of things that are important to a good pizza is plentiful: the dough (you even need the right water), the sauce, the cheese and the wood fired oven.  You can get around a lot of those things and make some pretty good pizza at home with a pizza stone.  I preheat the oven to 450F with the stone on the middle wrack.

For this pizza I pretty much phoned it in for the above important parts ... the dough was Pillsbury from a can, the sauce was just Barilla tomato and garlic, and the cheese was Italian six cheese blend (Giant brand).  For toppings I used some spicy sausage and shiitake mushrooms, so not exactly traditional.

Now, it is possible to cook on a pizza stone without a proper peel, but I don't recommend it.  I have an Epicurean pizza peel (you can find it on Amazon here) that I use, but any peel will work.  

The key is to be able to get the entire pizza on the peel at once, and to have a slanted front so you can easily get under the pizza.  I put a little flour on the peel to put the pizza into the oven to make sure it slides right off and onto the stone.  Once on the stone, cook until the crust is browned and cheese is bubbly (I try to rotate the pizza at least once).

Use the slanted edge of the peel to get under the pizza and then with a quick motion, push the peel under until the entire pie is on.  At that point you can pull it out and move it to the counter.

It's possible to cut on the peel (especially with an Epicurean) but I don't recommend doing that with a regular pizza cutter as you will shorten the life and effectiveness of your peel.  Instead I used a blade style pizza cutter, also from Epicurean, that doesn't damage my peel.  So what are you still waiting for?  Get a peel and a stone and enjoy!

Scallops with a Latin flair

I brought home some U10 scallops from Whole Foods the other day, but I didn't really have a plan for what I was going to do with them.

I decided that the scallops would be good with a little bit of a Latin flair so I grabbed a can of black beans and started them on medium-low heat.  I added half a can of chopped green chillies and stirred to mix.  I allowed the beans to cook down, stirring frequently, until they were soft and mushy.

I roasted some asparagus in olive oil and sauteed the scallops in a pan over high heat, with a little butter, to brown the outside.

When in doubt I tend to add avocado and fresh salsa to dress up seafood, so I grabbed a couple of avocados and tomatoes and got to chopping (half the avocado, 1 roma tomato) and then I tossed in some of the left over green chillies for good measure.

I plated the beans with a food ring, topped with shredded cheese and then laid the scallops around the beans.  I layered a couple of slices of avocado on top of the scallops and then spooned the salsa over the edge of the black bean tower.  I added the asparagus and the meal was ready for us to enjoy.

Lamb Cassoulet

Winter is a great time to make cassoulet, at least I think so, as it is hearty and filling.  Traditional cassoulet is made using white beans and then a combination of pork and duck confit.  For this dinner I went a little counter to the traditional cassoulet by using shiitake mushrooms and lamb as the "meat" base.

Recipe (serves 4)
2 14.5oz cans white (cannellini) beans
2/3 lb de-boned leg of lamb
2 cups beef stock
1/2 lb shiitake mushrooms
1 small carrot, peeled
1 small yellow onion
2 Tbsp dry white wine
1 Tbsp olive oil

Wash the mushrooms thoroughly and then allow to dry.  Peel the carrot and onion and dice both.  Remove the stems from the mushrooms and then cut the caps into strips.

Next, start by heating a 3qt sauce pan and the 1/2 the olive oil over medium-high heat.  Add the onion and the carrots to the oil, stirring well to keep from sticking and allow to begin cooking.  While cooking the veggies, cut the lamb into 4 chunks and then add it to the pan and brown it for about 1 minute per side in the olive oil.  Add 1/2 the wine (careful that the oil might spit a little bit at this point) and using a wooden spoon scrape the lamb chunks and any excess bits from the bottom of the pan.  Add the stock, reduce heat to low and cover.  Allow the lamb to braise for about 30 minutes, stirring once or twice to ensure nothing sticks.

Once the lamb has been braising for about 15 minutes, begin the next step.

In a saute pan, heat the remainder of the olive oil over medium high heat and then add the mushrooms.  Stir frequently (with a wooden spoon) to prevent them from sticking, the mushrooms should release and then reabsorb their liquid and then begin to brown.  Once they have begun to brown add the remaining wine and use your spoon to scrape up any bits that have stuck, add the mushrooms to the braising lamb in the sauce pan.

Once the lamb has braised for 30 minutes add the two cans of white beans with their liquid and then continue to cook on low, uncovered and stirring occasionally, for about another hour until a "gravy" has formed.  The finished product should look very similar to the picture above :-).  At this point the lamb should be tender enough to shred with a fork.  Serve the cassoulet in bowls, ensuring that one piece of lamb ends up in each bowl ... Enjoy!

The first dinner after steak month

After spending four weeks traveling, and having consumed about 20 lbs of steak over that period, when I got home I just wanted something easy to eat and digest.  I opted for a simple dinner of broiled snapper over creamy garlic polenta.  I served it with broiled avocado and roasted Brussels sprouts and artichoke.

I like to make the Brussels sprouts by cutting them in half and then tossing them in olive oil, salt and garlic pepper.  I then throw them onto a tray and roast them in a 425F oven until they are nice and brown.  I don't care how much you think you don't like Brussels sprouts, try these and enjoy!

Simple and Awesome ... French Onion soup

Surely you've had it a hundred times in a restaurant, but you've probably never made it at home.  You know it sounds simple ... but it invariably challenges you in the flavoring and you're worried that you don't have a bowl you can throw under the broiler and melt the cheese?  Have no fear, we can fix this problem.

First you need onions, I like big Vidalia ones, and lots of them!  To make a batch of soup to serve between 6-8 people big bowls (or 10-12 cups) you'll want about 5# of onions (don't worry about trying to get the measure here, I'll leave the full list at the bottom).  Halve and peel the onions, slice thinly.  Heat the butter in a large, heavy bottom, stock pot over medium heat and then add the onions.  Using a large wooden spoon, and/or tongs, continue to stir the onions as they cook down until clarified and sticking to the spoon/tongs (about 35 - 45 minutes).

Once the onions are done add the white wine and sugar and cook down for about 5 minutes, and then add the diced Sage and the stock.  Reduce heat to low and cook for at least another hour to allow all of the flavorful goodness to develop.

Toast the bread lightly on one side in the oven to keep it from breaking down in the soup as quickly.  Once toasted, place two sides of the bread into the soup and top with the cheese and then put them into the oven under a broiler.  Broil until the cheese is melty and bubbly and then plate, serve and enjoy!

Ingredients:
5# Vidalia onions
8 cups beef stock (I like Kitchen Basics low sodium)
2 Tbsp butter
1 cup dry white wine
1 Tbsp sugar
1 Tbsp fresh Sage, diced
1 lb Gruyere cheese, grated or thinly sliced
1 French baguette, sliced

Sometimes you just need a filet

For this dinner, I just needed to have a filet ... I just wish I had known then that I would be sitting here four weeks later having eaten at least 15 pounds of steak between then and now.  That being said, sometimes a nice filet is all you want and so that's what I prepared.

I cooked the filet in a hot skillet with a butter base and then more butter on top.  Before starting this I preheated the oven to 400F.

The key to cooking a pan-seared filet is heat, butter and seasoning.  So for this I got the pan up to medium-high, and then I dropped a 1 tbsp pat of butter into the pan.  I "salted" then pan with salt and garlic pepper and then into the pan went the steaks.

To get a nice medium-rare, I cooked the steaks for about 3 minutes on the first side and then flipped them and immediately into the oven they went.  I cooked them for about another 8 minutes in the oven to get the temp I was looking for.  Go a little longer on each side to get the temp you want (I recommend about 1 min per side for each additional temp you want).

For this dinner I added a white bean base with braised greens ... they add good flavor to a nice filet ... try it and enjoy!