Tyler Florence Fridays -- Wild Mushroom with Roasted Fennel and Chestnut Soup

The Wild Mushroom with Roasted Fennel and Chestnut Soup was my choice this week for Tyler Florence Fridays because I was craving mushroom soup, mushrooms were on sale and I decided to give fresh fennel another chance.

This mushroom soup was, by far, the best mushroom soup I've ever tasted. Although I make mushroom soup several times a year, Tyler's recipe with the roasted fennel and chestnuts and the addition of Thyme was outstanding! And I'm entering my soup in the Souper Soup Challenge hosted by Running with Tweezers.

Three lbs of mushrooms was just too big of a recipe for us, so I cut down the recipe. I used 1 lb white mushrooms and 1 lb Baby 'bellas, 8 c. chicken stock and 1 large fennel bulb. I could not not find the whole chestnuts and substituted a small can of Watered Chestnuts and roasted them in the oven with a drizzle of EVOO for about 5-6 minutes, just long enough to caramelize a little. The rest of the ingredients I used as listed.



Wild Mushroom with Roasted Fennel and Chestnut Soup
Recipe adapted from Tyler Florence

6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
¼ cup (½ stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
½ bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, thoroughly washed and coarsely chopped
1 pound oyster mushrooms, thoroughly washed and coarsely chopped
1 pound chanterelle mushrooms, thoroughly washed and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
½ cup heavy cream
Fresh chopped chives, for garnish

Preheat the oven to 400 degrees F.

Put the fennel halves, cut-side up, in a baking dish and drizzle generously with olive oil. Sprinkle on a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. When the fennel is cool, cut into 1" slices and separate. Reserve until ready to serve.

In a large pot, melt butter over medium heat. (I used 1 TBL butter and 2 TBL EVOO)

Add the onion and garlic, and sauté for 4 minutes until translucent.

Toss the thyme into the pan, along with the mushrooms and roasted fennel, season with salt and pepper.

Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid.

Add the chestnuts and cook for a few more minutes until they have some nice color on them.

Remove about 1 cup of the mixture to save as a garnish.

Pour stock into the pot and bring to a boil. (Use real stock, not "broth")
Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring occasionally.

Remove from the heat and purée the soup until completely smooth, using a stick mixer or a regular blender. (If you use a blender, purée in batches. The blender should never be more than one-third full -- and hold the top of the blender down with a hand towel.)

Pour the puréed soup back into a pot. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes.

Adjust the seasonings to your taste.

To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, add a roasted fennel half, and sprinkle with chopped chives.


All Rights Reserved 2008 © Big Black Dog

Shrimp in Garlic Cream and Green Onions

Over the past few months I've been experimenting with my Shrimp Linguine recipe and I think I've nailed it! My new recipe, Shrimp in Garlic Cream and Green Onions, is so good.....every time I make it, it just gets better and better. And you can make this in about as long as it takes the pasta to boil! Definitely a recipe for my "Call-It-Dinner" category!



Shrimp in Garlic Cream and Green Onions
Recipe developed in the kitchen of Big-Black-Dog

1 lb fettuccine
3 TBL EVOO
3-4 cloves garlic, minced
1 tsp anchovy paste
3-4 green onions, sliced into 1/8" coins including the tops
6-10 fresh basil leaves, finely chopped
1/2 c. cream
1/4 c. Parmesan cheese, finely grated **See Note
1/2 c. parsley, finely chopped
Salt and freshly ground black pepper, to taste

Option: 1/4 c. dry white wine

In a large kettle, cook the pasta in boiling salted water according to pkg directions. I add about 1 TBL EVOO to my pasta water too but that's me!

As soon as you put the pasta water on to boil, heat 3 TBL EVOO in a heavy saucepan over low heat. Gently saute the whole garlic cloves until each clove is just golden brown and easily pieced with a fork. Remove garlic cloves and on a cutting board mash cloves with a fork and mix with anchovy paste. Turn burner off.

As soon your pasta water begins to boil and you've added the pasta, reheat the sauce pan of oil. Return mashed garlic/anchovy paste to the warm EVOO and simmer for a minute. Add basil and green onions, gently stir, making sure the mashed garlic is distributed and simmer for about 1-2 minutes. Add cream, Parmesan cheese, parsley and salt and pepper to taste. Add shrimp and simmer for less then a minute. Toss shrimp and sauce with drained pasta and serve.

NOTE: I like my pasta sauces thin but if you'd like a thicker sauce just add more Parmesan cheese.




I am entering my Shrimp in Garlic Cream and Green Onions in Presto Pasta Nights 100! Congratulations on your 100th event!




All Rights Reserved 2008 © Big Black Dog

Whisk Wednesday -- Snapper with fennel en Papillote

This week for Whisk Wednesdays we made Snapper with fennel en Papillote or Snapper with Fennel baked in Parchment! Baking fish in parchment is very popular in Florida and it's on just about every restaurant menu. I love fish in parchment, it's like getting a little present on your plate.

Living in the Midwest, once again, I was limited to my fish varieties and substituted Sole for the Snapper. Last week I had a huge choice of fish, but this week Sole was the only white-fleshed fish I could find. The Sole fillets were gorgeous and we do love Sole, although I do think the recipe would have been better with Snapper or Grouper.

It was fun making the pipillote which were ridiculously easy and an added bonus is there's little clean up afterwards!



Snapper with fennel en Papillote
Recipe adapted from Le Cordon Bleu Complete Cooking Techniques

2-3/4 lb snapper fillets
2 large bulbs of fennel
4 TBL unsalted butter
16 fresh basil leaves
4 TBL dry white wine

Preparing the fish was so easy. Just cut a heart shape out of parchment, making sure it's big enough to comfortably hold your fish, plus about 1" for crimping. Brush the parchment with melted butter up to about 1" from the edge.

Prepare the fennel by rinsing in cold water. Discard the thick stalks, reserving the leaves and bulbs. With a sharp knife, cut the bulb in half and cut off the root end and discard. Cut the fennel into 1/4" slices. Saute in butter for about 25 minutes or until tender.

Put a layer of fennel on one side of parchment in the shape of your fillet. Rinse off your fillet with cold water and pat dry. Place the fillet on top of the fennel and season with salt and pepper. Arrange 4 fresh basil leaves on top of the fillet. Sprinkle fillet with about a TBL of white wine. Top with the reserved fennel leaves.

Crimp the edges of the parchment. Bake at 425 degrees for 5-8 minutes.


All Rights Reserved 2008 © Big Black Dog

My new favorite Pasta

I had to get my Christmas shopping done early this year and while shopping for some unique foods for my husband's stocking, I stumbled upon a wonderful pasta called Lumaconi. I had just made some stuffed shells the previous week and I remembered all too well how difficult those stinkers are to stuff! And the large shell pasta never seemed to hold enough stuffing to satisfy me.




Lumaca means snail and the pasta is shaped like a snail shell. There's 2 large holes for stuffing, one on each end, so you could easily do a layered stuffing too. After par-boiling the pasta just until barely pliable, it was so easy to stuff. I had no problems with tearing the pasta or self curling like the common large shell pasta. Generally, I use a vintage iced teaspoon for stuffing, the bowl is more slender then a regular teaspoon and it seems to work better and it's always nice working with sterling silver!



The Lumaconi is a large pasta so if you're serving it as a side, I would think that a limit of 3 per person. If you serving it as a main course, not more then 7-8 per person would be plenty.

Stuffed Lumaconi
Recipe developed by Big-Black-Dog

Sauce:
One recipe of my basic Linguine Sauce

Stuffing:
1/2 lb Spinach, cleaned
2 c. ricotta cheese
1/2-3/4 c. parmesan, finely grated
Fresh ground pepper, to taste
1/2 TBL dried basil
1/3 c. parmesan, finely grated to sprinkle on top

For the stuffing just mix all the ingredients in a bowl.

Make the basic linguine sauce as per my directions. Simmer for 20-25 minutes.

While the sauce in simmering, in a large bowl combine all the ingredients for the stuffing.

Fill a large pot with water, add some salt and about a TBL of EVOO. Bring to a boil. Turn burner to medium high and add Lumaconi Pasta. Cook Lumaconi until it is just barely pliable and immediately drain.

When the Lumaconi is cool enough to touch you can start adding the ricotta stuffing mix. Generally, I use a vintage teaspoon to stuff my pasta or an infant spoon works very well too.

Pour the red sauce into a baking dish so there's about 3/4" of sauce in the bottom. As you stuff the pasta, place each one, hole side up, in the baking dish nestling each one in the sauce. When the dish is full, ladle the rest of the red sauce over the pasta, sprinkle the reminder of the grated parmesan. Bake at 350 degree oven until bubbly hot.




I am entering my Stuffed Lumaconi in the Original Recipe Roundup hosted by Culinary.





All Rights Reserved 2008 © Big Black Dog

Tyler Florence Fridays -- Fish and Chips

When I found Tyler's recipe for Fish and Chips, I knew it was going to be my first recipe for Tyler Florence Fridays! And it did not hurt when I found some gorgeous Cod on sale either! I love Cod and it's such an over looked and unappreciated fish. The fish is such a gorgeous white and so flaky and you can do just about anything with Cod and it's always good...poach, saute, deep fry, bake, sauce, it does not matter Cod can handle just about anything and it always shines through.

Needless to say Tyler's Fish and Chips was delicious and I loved every bite. Mr. Tastebuds said "I did not think I liked Cod, but this was pretty good. Can I have another piece?" I guess I forgot that he did not like Cod, but he sure likes it now!

Using seltzer water and rice flour gave the breading the most amazing crispy texture and after frying the breading had a nice crunch and not oily at all. I can't wait to try it with shrimp and I've been thinking about making frog legs lately too. WOW...the batter is the best! Also I did not fry the chips per the recipe but made Oven Fries instead.



Fish and Chips
Recipe adapted from Tyler Florence

Vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning **See Note
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
Malt vinegar, for serving

Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.

Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.

Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

NOTE: This recipe makes quite a bit of batter for the fish. Next time I will cut the batter recipe in half and I'm sure I will still have more then enough!

**NOTE: 2 tsp of salt is plenty.





All Rights Reserved 2008 © Big Black Dog

Whisk Wednesday -- Bar a la Normande

This week for Whisk Wednesdays we made Bar a la Normande or Sea Bass with Mushrooms and Cream. This week instead of running around trying to find the correct fish for the recipe, I had a choice between 3 different varieties of Sea Bass...can you believe it and this was at just 1 market too! WOW! The Mediterranean Sea Bass looked fresh and so that is what I purchased. The cream sauce was delicious but I do think it would have been better with either Orange Roughy or Red Snapper.

Since we've made so many fish recipes for Whisk Wednesdays, this recipe went together very easily. I love poaching in fish stock with wine, it makes a huge difference in the taste of any fish. And using the buttered parchment as a cover on the fish while it's in the oven solves so many problems. I am amazed at how much I've learned in the 5 months I've been a member of Whisk Wednesdays!

Sorry, no pictures for this recipe. My camera batteries were low and the meal was eaten before I could recharge!!


Bar a la Normande
Recipe adapted from Le Cordon Bleu at Home

3-lb sea bass or striped bass
6 TBL unsalted butter
2 shallots, chopped fine
Salt
White pepper
1 c. dry white wine
1 c. Fish Stock or water (it's much better with fish stock)
1 lb mushrooms, sliced fine
1 1/4 c. cream fraiche

Unsalted butter, softened, for parchment paper


All Rights Reserved 2008 © Big Black Dog

Tacos ***My Way!

It was the Friday before Christmas and I was doing some last minute grocery shopping. I had had my fill of holiday appetizers, brunches, alcohol and spicy dips and was not in the mood for cooking or even eating. As I was browsing through the aisles of my local market, I came upon some Thin-sliced Round Steak. As soon as I saw the thin steak I knew immediately what I was going to make....Tacos! But not just any old taco, it had to simple, tasty and fast with minimal cleanup.

I picked up the packet of Thin-cut Round Steak, a carton of Guacamole and packet of Flour Tortillas. I had canned some Salsa the previous summer so had it ready and waiting on my pantry shelf. And this was all I needed to make a wonderful dinner. I served the strips of steak, tortillas, salsa and guacamole so we could Make-it and Eat-it. I had my tacos with just steak and guacamole but of course my husband had his piled high with salsa. Any which way, the tacos were delicious!

And to make this meal sweeter, I finally found a use for the divided dish I bought some 25 years ago!




Tacos **My Way
Recipe developed by Big-Black-Dog

Packet of Flour Tortillas
1-2 lbs of thin-sliced Round steak
Guacamole
Salsa
1 TBL butter
2 TBL EVOO
Salt and freshly ground pepper to taste

Cut the thin round steak into 1/2" strips. In a frying pan melt butter and add EVOO. When oil is hot add the strips of round steak and saute until browned. Salt and pepper to taste. Remove steak to a paper towel and drain for a minute. Warm the tortillas in the microwave and you're good to go!

Note: When you saute the steak strips you can season with garlic or any herb or spice that you wish. Or you could marinate the meat overnight in EVOO, a little balsamic vinegar, red wine, garlic and any herb of your choice.






All Rights Reserved 2008 © Big Black Dog

A double take on Peanut Butter Cookies

Much to the disappointment of Mr. Tastebuds, I made no holiday cookies this year and he reminds me of this fact at least once a week. Hey now, I had a good excuse and was recovering from surgery but I did miss my cookies too. When I received Martha Stewart's Cookie of the Day notice featuring a new look for Old-fashioned Peanut Butter Cookies I knew I had to give them a try. Of course this does not make up for the absence of my Christmas Cookies but hopefully this wonderful cookie will ease Mr. Tastebuds through his withdrawal.



I used my Mom's Peanut Butter Cookie recipe and they are so good. But now I've discovered the recipe is actually from Aunt Phyllis! Where Aunt Phyllis got the recipe is anyone's guess, but it's been one of our official family recipes since I can remember.


Peanut Butter Cookies
Recipe via my Mom...via Aunt Phyllis

1 c. sugar
1 c. brown sugar
1 c. peanut butter
1 c. butter, softened to room temperature
2 eggs, slightly beaten
2 1/2 c. flour
2 tsp baking soda
1 tsp vanilla

Chocolate Ribbing:
4 ounces of chocolate chips, semi-sweet or milk chocolate
1 TBL shortening

Pre heat oven to 350 degrees. In a large mixing bowl, combine sugars and add butter and beat until creamy. Add peanut butter, soda and vanilla. While mixing gradually add flour. Chill for 1 hour. With a rounded teaspoon form dough into balls. Press down each ball with the palm of our hand or the bottom of a flat glass. With a fork press the tynes into each side forming 4 ridges. With your fingers, reshape the cookies into a rounded square. Bake until lightly browned. Cool.

Melt the chocolate either in a heavy sauce pan on low heat, double boiler or the microwave. Add the shortening to the warm chocolate and blend. Put the melted chocolate in a small zip lock baggie, careful to zip it shut. Clip the corner of the baggie just to make a tiny hole. If you've never piped chocolate before, just practice a little bit before attempting the cookie. Carefully fill in each ridge on the cookie with chocolate. Allow the chocolate to harden. Serve.



All Rights Reserved 2008 © Big Black Dog

Chunky Cream of Tomato with Bacon Soup

It is still so cold here, the high today was 7 degrees. Beautiful, bright sunny days are so deceiving because no matter how you dress, the bitter cold wind just cuts through every layer. I usually enjoy winter, I love the solitude and the quiet a new snow brings. With no bugs nor heat to bother us, hiking in the woods with my dogs is so much fun. But this year, it's just too darn cold to do much outside! So I am making body-warming comfort meals and with no warming trend predicted any time soon, it appears as if I will be making them for sometime!

I saw a similar tomato soup being made on one of the Foodnetwork programs and it looked so good. So I whipped up a batch for my own taste and what I had on hand. It was a huge hit and Mr. Tastebuds loved it!

Instead of crackers, I served it with some of my Fennel Seed Breadsticks. The breadsticks were delicious dunked into the chunky tomato goodness.





Chunky Cream of Tomato with Bacon Soup
Recipe developed by Big-Black-Dog

3 pts of my home-canned tomatoes from my garden
2 TBL EVOO
3 garlic cloves, I used fresh Simonetti Garlic
5-6 green onions including stem, chopped into 1/4" pieces
1 tsp dried thyme leaves
1-2 TBL dried basil leaves
1 tsp tarragon
2 strips smoked bacon, fried crisp and finely diced
5-6 sun-dried tomatoes, finely diced
3/4 cup heavy cream
2 cups chicken broth
Salt and freshly ground pepper to taste
Garnish with minced fresh parsley

Pour 2 TBL EVOO in a heavy-bottomed, non-aluminum pan on low heat. Add the peeled, whole garlic cloves and saute until the cloves are just golden brown. Remove the garlic to a cutting board and mash the soft garlic with a fork. Turn the burner up to medium and add the minced bacon. Return the mashed garlic to the pan and add the tomatoes, Thyme, Basil, Tarragon and dried tomatoes, stir. Add the chicken broth and heat through. Add the green onions and heavy cream and stir slightly and heat through. Season to taste with salt and pepper. Garnish each bowl with minced parsley. Serve hot.


All Rights Reserved 2008 © Big Black Dog

Whisk Wednesday -- And an end to my fear of fish!

While making this week's Whisk Wednesdays recipe, Truite aux Amandes or Trout Almondine, I tackled my fear of fish! And it was so easy too and very delicious. I will never again be hesitant to prepare fish, well unless I have to filet it but Mr. Tastebuds can do that!

OH MY...the Rainbow Trout was fantastic and the recipe was so easy. Just remove any exterior fins and trim the tail fin. Season inside and out with salt and pepper, dredge in flour and saute, 5-7 minutes per side, in butter/EVOO until golden brown. Garnish with toasted almonds, lemon and parsley. And it was perfect! I served it with a huge dish of roasted vegetables. My mouth is watering just thinking about how good the trout was.



Truite aux Amandes
Recipe adapted from "Le Cordon Bleu at Home"

6 trout, about 8 ozs each
1 lemon
Salt and freshly ground pepper
2/3 c. flour
1/2 lb unsalted butter
1 TBL vegetable oil
6 oz sliced almonds
1 TBL chopped parsley
Parsley for garnish



All Rights Reserved 2008 © Big Black Dog

Cranberry Pudd'n Cake

Over the past months I'd tried many new recipes and the Cranberry Pudd'n Cake is one of our new favorites. First I made it with blueberries as the recipe stated, but then I tried it with a mixture of blueberries and black berries and it was better. Next I tried Sweet Cherries and it was delicious! But then for Christmas I made it with fresh cranberries and it was the best ever! I can't wait to try rhubarb!

It is a very moist, almost pudding-like cake, do not over bake this cake!!!




Cranberry Pudd'n Cake
Recipe adapted from All Recipes

1 cup all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/3 cup milk
1/4 cup shortening (I used butter)
1 egg
1/2 teaspoon lemon extract (I used either 1/2 tsp vanilla or 2 TBL dark rum)
1 1/2 cups fresh cranberries (cherries, blackberries, blueberries or any fruit)

Topping:

2 eggs, beaten
1 1/4 cups ricotta cheese (I used 2 c. ricotta)
1/3 cup white sugar
1/4 teaspoon vanilla extract
Sprinkle of Powdered Sugar

Preheat the oven to 350 degrees. Grease a 9 inch square baking dish.

In a large bowl, stir together sugar and butter. Add the egg and flavorings. Next mix in milk, flour and baking powder.

Pour the batter into the prepared pan, and spread evenly.

Sprinkle blueberries over the batter.

For the topping in a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract.

Spoon ricotta mixture over the fruit, and spread evenly.

Bake until a knife inserted near the center comes out clean. Start checking if you cake is done after about 25 minutes. DO NOT OVER BAKE!

Cool completely and sprinkle with powdered sugar. Cut into squares and serve.



All Rights Reserved 2008 © Big Black Dog

A non-chili Lover's Chili!

I'm not much for Chili but every 3-4 years I enjoy making a big pot full. I was watching the Foodnetwork's Chili Cookoff about 6 years ago and noticed that most of the contestants were very opinionated when it came to what should and should not be included in an authentic chili. Being a non-Chili lover, I noted the outcast ingredients that were mentioned and mixed up a pot of non-Chili. And we really liked it and I've been making it every since!

It's been so cold here, that I've been thinking about Chili for 2 weeks and finally made some last night. OH it was so good.





Non-Chili Lovers Chili
Recipe developed by Big-Black-Dog

1-2 lbs ground chuck, browned (sometimes I sub 1/2 lb ground pork)
2-3 garlic cloves, minced
1-20 oz can of crushed Italian tomatoes
1-16 oz can of black beans, drained
1-16 oz can of corn, drained
1 small Jalapeno Pepper, chopped very fine
1 sweet red pepper, chopped
2 TBL chili powder
2 celery stalks, chopped
5-6 green onions, sliced into 1/4" pieces
Salt and freshly ground pepper, to taste

Brown the ground chuck and pork if you've subbed some pork. While browning add the minced garlic. Mix in the can of crushed tomatoes, drained black beans and corn. Add the chili powder, minced Jalapeno Pepper and chopped sweet pepper. Simmer for 20-25 minutes. I like some crunch to my food so don't add the chopped celery or onions until about 5 minutes before the chili is done.


I served the Chili with Dorie Greenspan's Savory Corn and Pepper Muffins, which were out-of-this-world fabulous!



Savory Corn and Pepper Muffins
Recipe adapted from "Baking: From My Home to Yours” by Dorie Greenspan

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoon chili powder, or more to taste
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg yolk
1/4 cup corn kernels (add up to 3 tablespoons more if you’d like)–fresh, frozen or canned (in which case they should be drained and patted dry)
1 small jalapeño pepper, seeded, deveined and finely diced
1/4 red bell pepper, seeded, deveined and finely diced
2 tablespoons finely chopped fresh cilantro

The directions are very easy and to make it short. Just mix the dry ingredients together. In another bowl mix the wet ingredients. Then mix the wet into the dry and add the minced peppers and cilantro. Pop in the oven at 400 degrees for 40 minutes or until a toothpick comes out clean.

The muffins are best if served warm. But they're not bad the next day for breakfast too!


All Rights Reserved 2008 © Big Black Dog

Whisk Wednesday --- Sole Belle Meuniere

OH MY...this was just a wonderful dinner. Once again Whisk Wednesdays hit the spot. I do love any fish but rarely make it at home. Fish always seemed to me to be too much trouble to cook but really fish is no trouble at all.

Finding the correct variety of fish for a recipe is a huge problem in my area. We have no fish market to speak of, so I am a victim of what's available at the moment and what looks fresh. I did find some sole, but it did not look good to me so opted for some wonderful Orange Roughy fillets.

I served the fish with a side of mixed white and wild rice laced with pinenuts and EVOO and a small, tossed salad with Green Goddess Dressing. It was just yummy!



Sole Belle Meuniere
Recipe adapted from "Le Cordon Bleu at Home"

2 lemons
6 whole sole, 1/2 lb each (I substituted Orange Roughy)
4 TBL vegetable oil
15 TBL unsalted butter
12 large mushrooms, sliced
Salt and freshly ground pepper
3/4 c. flour
2 TBL chopped parsley


Here's a picture of the Orange Roughy before I remembered to add the mushrooms!




All Rights Reserved 2008 © Big Black Dog

Whisk Wednesday's----Poulet au Cocotte Grand-Mere

This recipe, Poulet au Cocotte Grand-Mere or Braised Chicken Casserole with Bacon, Mushrooms, Potatoes, and Onion, was from our Whisk Wednesdays lesson 2 weeks ago, although I made the Chicken on Monday, Jan 12th, I never wrote the post. I know....terrible of me but there's been no time. How I wish I could just wave a magic wand and the post would be totally typed, pictures, cropped and uploaded. With the way technology is advancing maybe this kind of magic will be available next year!

But it was an involved recipe and took me about 3 hours to complete...WHOA! But it was very good but honestly I think my method for Roast Chicken is better and it is far easier!!

I do not like pearl onions so substituted small yellow and red onions. The braised onions were delicious!



Poulet au Cocotte Grand-Mere
Recipe adapted from "Le Condon Bleu at Home"

4 1/2 lb chicken
Salt and freshly ground pepper
1 sprig of thyme or 1/4 tsp dried
1 bay leaf
8 TBL butter
2 TBL vegetable oil
24 pearl onions
2 1/2 waxy potatoes
1 lb. button mushrooms, trimmed and rinsed
10 oz slab bacon
1 TBL chopped parsley





Later in the week, to use up the Roasted Chicken I made a quick Chicken Pot Pie in my new individual baking dishes that Mr. Tastebuds gave me for Christmas. Aren't they cute!





All Rights Reserved 2008 © Big Black Dog

Côtes de Porc Flamande and Whisk Wednesday

This week for my French Cooking Class aka Whisk Wednesdays we made Côtes de Porc Flamande or Baked Pork Chops with Potatoes and Thyme.

Now my family are not big fans of pork chops but with the temperature hovering around zero, some comfort food was in order. And it was very good dinner, very easy and the recipe only used 1 pan. Can you believe it...only 1 pan! The potatoes were delicious but I love roasted potatoes. But the tad of pork flavor just sent the potatoes over the top!

This recipe was a snap to make. Brown the pork chops in a little butter and oil. Slice potatoes 1/8" thick and cover the bottom of a well buttered casserole dish. Then place the browned pork chops on top of the potatoes and then cover the chops with more sliced potatoes. Drizzle with 2-3 TBL melted butter, season with salt, pepper and thyme. Pop it in the oven at 400 degrees for 40-45 minutes!! Yummy and so simple.

Côtes de Porc Flamande
Recipe adapted from "Le Cordon Bleu"

6 pork chops, 6-8 ounces each
Salt and freshly ground pepper
¼ pound (4 ounces or 8 tablespoons) unsalted butter
1 tablespoon vegetable oil
2 pounds potatoes
Several sprigs fresh thyme

I served the Côtes de Porc Flamande with braised red cabbage, which is one of our favorites.





I'm starting a new category Call-it-Dinner" for very easy recipes, when you just don't have the time or don't feel like cooking. Côtes de Porc Flamande was so easy, it's going to be my first entry for my new category.


All Rights Reserved 2008 © Big Black Dog

Ducking the trend -- Whisk Wednesdays

Well, I did it...I roasted my very first duck and it was delicious! Mr. Tastebuds usually makes Duck a la Orange for New Year's Eve Dinner but I took over this year. And to tell you the truth I like my version of duck better then his! But we did not miss out on his cooking, he made his Duck for Christmas Eve Dinner!

The recipe called for Veal Stock which was a real learning experience and I will never and I mean never make beef stock again. I had some trouble finding veal shank bones and had to settle for veal neck bones but it was worth all the fuss. The Veal Stock was a fabulously scrumptious, full-bodied yet uniquely mellow stock! I am so glad I went to all the trouble of finding the veal bones....so worth it!!!

Shari, our fearless leader of Whisk Wednesdays, did a complete study of beef and veal stocks...well a picture tells it all. She also recommended The French Laundry At Home blog for directions on the Thomas Keller French Method for making veal stock. I love to make stock, so stretching out the process to 2 days was so much fun and the results were just wonderful. I was never impressed with my beef stock, although I always had some on hand. Granted homemade is always better then canned stock but still my beef stock was never what I thought it should be. So leaving my thinly veiled beef stock in the dust and replacing it with perfection, is just fine with me.

This post is supposed to be about this week's assigned recipe, Canard aux Navets (Roast Duck with Glazed Turnips). And don't be confused what looks like potatoes in the picture are actually the Glazed Turnips. My family has never liked turnips but we could have easily eaten 4 times the amount I actually made....just delicious and so easy.



Canard aux Navets (Roast Duck with Glazed Turnips)
Recipe adapted from Le Cordon Bleu at Home"

For the Duck:
2 ducks, 4 to 5 pounds each
Salt and freshly ground pepper
2 bay leaves
2 sprigs thyme
2½ cups Brown Veal Stock
3 tablespoons unsalted butter
2 carrots, chopped coarse
2 onions, chopped coarse

For the glazed turnips:
3 pounds small white turnips
Salt
2 tablespoons unsalted butter
1 tablespoon sugar
2 tablespoons Brown Veal Stock

For the Duck Sauce:
½ cup dry white wine
1 Bouquet Garni
1 tablespoon chopped parsley
½ bunch watercress for garnish



Pseudo Peking Duck:

Since we usually have Duck for New Year's Eve dinner I use the leftover duck as our snacking food on New Year's Day while watching the Bowl Games. Just shred up the duck meat. Next cut some green onions into 4" sticks and then slice, lengthwise again to fine sticks. Serve with flour tortillas and plum sauce for a Make Your Own Pseudo Peking Duck. Place some shredded Duck in the middle of the tortilla, add a few sliced onions and some Plum Sauce. Fold up the torilla and you're all set. BBQ sauce can be substituted for Plum Sauce. Delicious...and so easy!


All Rights Reserved 2008 © Big Black Dog

Whisk Wednesday -- Truite de Mer, Sauce Verte

This weeks recipe has to be my favorites so far for Whisk Wednesdays! I used almost a lb of salmon fillet for just the 2 of us which should have been plenty but it was not near enough. I wished I had made 2 lbs!!! Gosh it was good and I'm thinking of making it again as a munchie food for Super Bowl Sunday!

The salmon was poached in Court Bouillon. And then Sauce Verte, an herbed spinach mayonnaise, was spread over the fillet and thinly sliced, salted cucumbers were laid over the entire fish to resemble fish scales. I wanted to try making the scales and it was fun. Maybe next time I will try a while fish!!



Truite de Mer, Sauce Verte
Recipe adapted from Le Cordon Bleu at Home

Court Bouillon:
1 carrot, chopped coarse
1 onion, chopped coarse
1 stalk of celery, chapped coarse
Bouquet Garni
1 lemon, quartered
1 c. white vinegar
4 c. dry white wine
3 c. water
Salt

3 1/2 lb salmon trout or salmon

Sauce Verte

Mayonnaise:
2 eggs yolk
1 tsp Dijon Mustard
Juice of 1/2 lemon, abt 2 TBL
Salt and freshly ground pepper
1 1/3 c. vegetable oil
10 oz spinach
4 oz watercress
1 TBL each chopped fresh tarragon, chervil, parsley

Garnish:
3 hard boiled eggs
cucumber
2 lemons


Ooops....I forgot!!!

This week a few members of WWs are going to post pictures of the messy aftermath of making just one recipe from Le Cordon Bleu! It's not that the recipes are difficult at all, but there are many steps involved, ie MANY pots, pans, utensils and small appliances, to layer the flavors which is the essence of French cuisine.

So here's my sink in all it's glory!





All Rights Reserved 2008 © Big Black Dog

Whisk Wednesday -- Saumon au Champagne

My husband loves salmon any way, grilled, broiled, poached..whatever. So I was happy to see Salmon on the menu for Whisk Wednesdays this week and next week too! And this dish certainly did not disappoint, not much does disappoint us from the "Le Cordon Bleu" cookbook!

I added some chopped green onion as a garnish and a side of chopped green olives stuffed with pimentos. While in college I was a waitress and worked at a high end restaurant for a time. One of our fresh fish specials was Salmon with Olive Butter and I loved it. The Olive Butter was just chopped green olives in drawn butter but it was so good and sOOOoooo easy.



Saumon au Champagne (Salmon in Champagne Sauce)
Recipe adapted from "Le Cordon Blue at Home"

5 TBL butter
1 medium onion, sliced thin
1 carrot, sliced thin
1 LB whiting or other lean white fish, cleaned and sliced
1 bottle Champagne
3 3/4 c. water
1 Bouquet Garni
Salt and freshly ground black pepper
6 salmon steaks, 8 oz each
1 large shallot, chopped fine
2 1/2 TBL flour
1 egg yolk
1/3 c. creme fraiche or heavy cream






All Rights Reserved 2008 © Big Black Dog

Whisk Wednesday -- Oeufs Mollets Florentine

This week for Whisk Wednesdays we made Oeufs Mollets Florentine or Eggs Forentine. I love brunch and so served this on Sunday during the Chicago Bears football game and it was perfect and very, VERY good!!! I made some English Muffins the night before and as usual the English Muffins were delicious and perfect side with the eggs.




Oeufs Mollets Florentine
Recipe adapted from "Le Cordon Bleu at Home"

12 eggs (I used 4 eggs)
Salt
2 lbs of spinach (I used 1 lb but should have used more!)
5 TBL butter

Mornay Sauce:
1 TBL butter
2 TBL flour
1 c. cold milk
salt
white pepper
1/8 tsp nutmeg
1 egg yolk
1/3 c. creme fraiche or heavy cream
1 oz Gruyere cheese, grated (abt 1/2 c.)

Topping:
bread crumbs
1 1/2 oz Gruyere cheese, grated


All Rights Reserved 2008 © Big Black Dog

English Muffins!

This week for Whisk Wednesdays we made Eggs Florentine and I decided to make some English Muffins as a compliment. And compliment they did! English Muffins are a snap to make and adding some sourdough starter makes all the difference.

I do use my griddle on my Wolf range but you can use a flat-bottomed frying pan and it works just as well. My griddle does take some time to heat so a frying pan is much quicker although you do need to be careful that the pan is thoroughly heated and it's not too hot.



English Muffins
Recipe adapted from "I don't have a clue"

Sponge Ingredients:

110 grams ripe 100% hydration sourdough starter
160 grams flour
100 grams whole wheat flour (I just used all white flour)
276 grams milk

Final Dough Ingredients:

75 grams flour
3/4 tsp salt
1 tsp baking soda
1 1/2 tsp honey
all of the sponge

1. In a medium bowl, mix the sponge ingredients until just combined. Cover and let rest for 8 hours or overnight.
2. Add the final dough ingredients and mix to roughly combine. Turn the dough out onto the counter and hand mix for about 7 or 8 minutes, or until the surface becomes quite smooth. The dough will be very soft, and sticky at first. The recipe says to resist adding extra flour but the dough is way too sticky to knead without adding a little extra flour. The more you knead..the better the muffins!
3. Flour the counter and your hands well, and roll or pat the dough out to a thickness of about one-half inch. I just take a handful of dough and pat until it's about 1/4" thick and cut the 3" muffins individually. Place them on semolina-dusted parchment paper.
4. Cover and let proof for 45 – 60 minutes.

5. Lightly oil a griddle, I spay with Pam. Heat griddle to about 350 degrees or medium heat. Cook the muffins for a total of about 7 or 8 minutes on each side, until browned and the sides are firm. I find I get a better shape to the muffins if I flip them every couple of minutes for the first few minutes.
6. Cool on a wire rack. To get the best nooks and crannies for toasting, split the muffins with a fork rather than a knife.





All Rights Reserved 2008 © Big Black Dog