Any special menus for tonight?
- Thread starter dawnnys
- Start date
janet-in-nc
Well-known member
I'm not sure, I'm going to a dinner party but I heard lamb shanks and champagne mentioned. Sounds
good to me!
good to me!
Pan-seared rib-eye steaks, glazed turnips (TDF, Julia Child), salad, warm bread and
butter, and a glass, or two, of course, of red wine.
The glazed turnips were amazing! A local farmer gave me a sack of young, fresh turnip roots today, and I found Julia Child's recipe for Glazed Turnips in her "Mastering the Art of French Cooking". Apparently the French use turnips more than we do. These turnips were absolutely delicious, and DH raved about them! He's the Southern Boy who was raised on boiled turnip greens with roots. I converted him.
If you want the recipe for Glazed Turnips, let me know, and I'll find it, or I'll post it.
HAPPY NEW YEAR!!!
Marianne
butter, and a glass, or two, of course, of red wine.
The glazed turnips were amazing! A local farmer gave me a sack of young, fresh turnip roots today, and I found Julia Child's recipe for Glazed Turnips in her "Mastering the Art of French Cooking". Apparently the French use turnips more than we do. These turnips were absolutely delicious, and DH raved about them! He's the Southern Boy who was raised on boiled turnip greens with roots. I converted him.
If you want the recipe for Glazed Turnips, let me know, and I'll find it, or I'll post it.
HAPPY NEW YEAR!!!
Marianne
Just got back from catering a 50th Wedding Anniversary. 100 people! Fortunately,
it was an open house-- 3 to 8:00, so not too stressful. Jacques and I were home by 10:00 and we're seeing the new year in with Bette Midler on HBO and leftover paté. Here's the menu, all my old standby's:
Hors d'oeuvres:
A Trio of Tapenades; black olive, green olive and balsamic red pepper, served with Toast
Spicy Garlic Shrimp
Asparagus tips wrapped in prosciutto, with mustard dipping sauce
Country Paté with Dijon mustard and cornichons
Vegetable Platter with Rouille (red garlic sauce) and fresh herb ranch dip
Assorted Imported Cheeses and Olives with homemade fig and walnut breads
Buffet:
Sorrel and Onion Tart
Beef Brisket Sandwiches with spicy mayonnaise and Asian cole slaw
Salmon Rillettes Finger Sandwiches (a creamy blend of both fresh and smoked salmon)
Orange and Avocado Salad with endive, radicchio, toasted pine nuts and orange-walnut dressing
Dessert:
Queen of Sheba (Julia Child's rich chocolate almond cake) served with vanilla-rum custard sauce
Ginger Almond Wafers
Lemon Bars
Chocolate Grand-Marnier Truffles
it was an open house-- 3 to 8:00, so not too stressful. Jacques and I were home by 10:00 and we're seeing the new year in with Bette Midler on HBO and leftover paté. Here's the menu, all my old standby's:
Hors d'oeuvres:
A Trio of Tapenades; black olive, green olive and balsamic red pepper, served with Toast
Spicy Garlic Shrimp
Asparagus tips wrapped in prosciutto, with mustard dipping sauce
Country Paté with Dijon mustard and cornichons
Vegetable Platter with Rouille (red garlic sauce) and fresh herb ranch dip
Assorted Imported Cheeses and Olives with homemade fig and walnut breads
Buffet:
Sorrel and Onion Tart
Beef Brisket Sandwiches with spicy mayonnaise and Asian cole slaw
Salmon Rillettes Finger Sandwiches (a creamy blend of both fresh and smoked salmon)
Orange and Avocado Salad with endive, radicchio, toasted pine nuts and orange-walnut dressing
Dessert:
Queen of Sheba (Julia Child's rich chocolate almond cake) served with vanilla-rum custard sauce
Ginger Almond Wafers
Lemon Bars
Chocolate Grand-Marnier Truffles
cynupstateny
Well-known member
Sounds fantastic, Joe!
We were invited for Cajun prime rib...
and it was marvelous. A bit of a process, but lovely result...recipe from Paul Prudhomme.
http://www.chef2chef.net/recipes/recipe-archive/52/279824.shtml
and it was marvelous. A bit of a process, but lovely result...recipe from Paul Prudhomme.
http://www.chef2chef.net/recipes/recipe-archive/52/279824.shtml
florisandy
Well-known member
lorijean, I've printed that recipe a month ago and plan to make it soonish. How was it?
florisandy
Well-known member
That's the one Lori and thanks for the feedback. I'm curious as to what you combined it with. It
looks mighty tasty.
http://www.epicurious.com/images/recipesmenus/2004/2004_december/231172.jpg
looks mighty tasty.
http://www.epicurious.com/images/recipesmenus/2004/2004_december/231172.jpg
Yes. Each slice of prosciutto is cut crosswise into 4 strips. I try to find thin asparagus
and wrap them up two or three at a time, but fatter tips get wrapped solo. I cut the tips about 4" and save the rest for soup. (Which reminds me, I've gotta make some soup soon). I blanch them briefly so they stay a little crisp.
Actually, Jacques likes to do this so I just let him--it's been a while since I wrapped them myself.
The sauce is just mayo with a big dollop of Dijon mustard, a squeeze of lemon, and S&P.
I'll put it in the menu section, even though so many of these recipes are already there.
and wrap them up two or three at a time, but fatter tips get wrapped solo. I cut the tips about 4" and save the rest for soup. (Which reminds me, I've gotta make some soup soon). I blanch them briefly so they stay a little crisp.
Actually, Jacques likes to do this so I just let him--it's been a while since I wrapped them myself.
The sauce is just mayo with a big dollop of Dijon mustard, a squeeze of lemon, and S&P.
I'll put it in the menu section, even though so many of these recipes are already there.
Here it is with my tweaks
* Exported for MasterCook 4 by Living Cookbook *
Shrimp Courtbouillon with Rice
Recipe By : Gourmet | December 2004
Serving Size : 0 Preparation Time:
Categories : Fish and Shellfish
Amount Measure Ingredient -- Preparation Method
1 (1-lb) can whole tomatoes in juice
5 cups white fish stock
1 1/4 lb medium shrimp in shell (31 to 35 per
-- lb), peeled, reserving shells
2 1/4 tsp salt
3 Tbs unsalted butter
Splash of Vegetable oil
1/4 cup plus 1 tablespoon all-purpose flour
1 cup finely chopped onion (1 medium)
3/4 cup finely chopped green bell pepper (1/2 medium)
tab brown sugar
tab red wine vinegar
1/2 cup red wine
4 garlic cloves, minced
2 1/4 cups water
1/4 tsp cayenne, or to taste
2/3 cup long-grain white rice
1 1/2 cups thinly sliced scallion greens (from 2 bunches)
1. Drain tomatoes, reserving juice, and finely chop. Bring stock and shrimp
shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15
minutes. Pour stock through a sieve into a bowl, discarding shells. (Stock
will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/2
teaspoon salt in a bowl. Chill shrimp, covered, until ready to use.
2. Melt butter and splash of vege oil in a 6- to 7-quart heavy pot over
moderately low heat, then add flour and cook roux, stirring constantly,
until the color of peanut butter, 10 to 15 minutes. Add onion, bell pepper,
and garlic and cook, stirring occasionally, until bell pepper is softened, 3
to 5 minutes. Stir in tomatoes with juice, stock, 1 cup water, 1 1/2
teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce
heat and simmer court bouillon, partially covered, 50 minutes or longer.
After 50 minutes add brown sugar, vinegar and wine. Simmer additional 30
minutes
3. While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil
in a 1- to 1 1/2-quart heavy saucepan. Add rice and remaining 1/4 teaspoon
salt and return to a boil. Cover pan, then reduce heat to low and cook until
water is absorbed and rice is tender, about 15 minutes. Let stand, covered,
5 minutes, then fluff with a fork.
4. Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally,
until shrimp are just cooked through, about 2 minutes. Stir in scallion
greens.
5. Divide rice among soup plates, then ladle in courtbouillon with shrimp.
I didn't have shrimp with shells so I just used Better with Bouillon for Fish. Also used lg 28oz can of whole tomatoes and saved juice (added it to the water) I didn't use all the tomatoes but a good portion. Increased the butter and added the splash of oil to the roux (was too dry at first). My friends recipe had the additions of the red wine vinegar, brown sugar and red wine. His recipe called for 2 tab of each vinegar and br sugar. I started with 1 tab of vinegar and liked it so added a bit more, same for the br sugar - ending up wth the whole 2 tab. He also called for 1 cup of red wine and I added 1/4 cup at a time to see if I liked it and ended up with about 3/4 cup. Increased the cayenne and let it cook longer than suggested before adding shrimp.
Enjoy
* Exported for MasterCook 4 by Living Cookbook *
Shrimp Courtbouillon with Rice
Recipe By : Gourmet | December 2004
Serving Size : 0 Preparation Time:
Categories : Fish and Shellfish
Amount Measure Ingredient -- Preparation Method
1 (1-lb) can whole tomatoes in juice
5 cups white fish stock
1 1/4 lb medium shrimp in shell (31 to 35 per
-- lb), peeled, reserving shells
2 1/4 tsp salt
3 Tbs unsalted butter
Splash of Vegetable oil
1/4 cup plus 1 tablespoon all-purpose flour
1 cup finely chopped onion (1 medium)
3/4 cup finely chopped green bell pepper (1/2 medium)
tab brown sugar
tab red wine vinegar
1/2 cup red wine
4 garlic cloves, minced
2 1/4 cups water
1/4 tsp cayenne, or to taste
2/3 cup long-grain white rice
1 1/2 cups thinly sliced scallion greens (from 2 bunches)
1. Drain tomatoes, reserving juice, and finely chop. Bring stock and shrimp
shells to a boil in a 3-quart saucepan, then simmer, partially covered, 15
minutes. Pour stock through a sieve into a bowl, discarding shells. (Stock
will appear cloudy.) Devein shrimp, then halve lengthwise and toss with 1/2
teaspoon salt in a bowl. Chill shrimp, covered, until ready to use.
2. Melt butter and splash of vege oil in a 6- to 7-quart heavy pot over
moderately low heat, then add flour and cook roux, stirring constantly,
until the color of peanut butter, 10 to 15 minutes. Add onion, bell pepper,
and garlic and cook, stirring occasionally, until bell pepper is softened, 3
to 5 minutes. Stir in tomatoes with juice, stock, 1 cup water, 1 1/2
teaspoons salt, and cayenne and bring to a boil, stirring frequently. Reduce
heat and simmer court bouillon, partially covered, 50 minutes or longer.
After 50 minutes add brown sugar, vinegar and wine. Simmer additional 30
minutes
3. While courtbouillon simmers, bring remaining 1 1/4 cups water to a boil
in a 1- to 1 1/2-quart heavy saucepan. Add rice and remaining 1/4 teaspoon
salt and return to a boil. Cover pan, then reduce heat to low and cook until
water is absorbed and rice is tender, about 15 minutes. Let stand, covered,
5 minutes, then fluff with a fork.
4. Add shrimp to courtbouillon and simmer, uncovered, stirring occasionally,
until shrimp are just cooked through, about 2 minutes. Stir in scallion
greens.
5. Divide rice among soup plates, then ladle in courtbouillon with shrimp.
I didn't have shrimp with shells so I just used Better with Bouillon for Fish. Also used lg 28oz can of whole tomatoes and saved juice (added it to the water) I didn't use all the tomatoes but a good portion. Increased the butter and added the splash of oil to the roux (was too dry at first). My friends recipe had the additions of the red wine vinegar, brown sugar and red wine. His recipe called for 2 tab of each vinegar and br sugar. I started with 1 tab of vinegar and liked it so added a bit more, same for the br sugar - ending up wth the whole 2 tab. He also called for 1 cup of red wine and I added 1/4 cup at a time to see if I liked it and ended up with about 3/4 cup. Increased the cayenne and let it cook longer than suggested before adding shrimp.
Enjoy
Done. I realize I never posted my finished recipe for the brisket sliders! They've become a staple.
Beef Brisket Sandwiches with Spicy Mayonnaise and Asian Cole Slaw
Ryan, my boss at the cooking store is half Thai/half Irish, and he does an Asian version of a pulled pork sandwich that is out of this world--roast pork loin with a Hoisin marinade and an Asian slaw, with spicy mayonnaise on a bun. He's also made it with beef tenderloin or New York Strip.
I adapted it to braised brisket for a special request and have been making it ever since. No exact measurements--everything is to taste:
Beef Brisket
Hoisin Sauce
Rice Vinegar
Chile Garlic Paste
Salt
5-spice blend (ground cumin, fennel, star anise, cinnamon, white pepper) or black pepper
1 Green Cabbage or Napa Cabbage, thinly sliced
Part of a red cabbage, thinly sliced
2 carrots, grated
1 cucumber, halved, seeded and either sliced or grated
Some red Onion, very thinly sliced
Bean Sprouts
Chopped Cilantro
Chopped Thai Basil and/or mint, optional
Salt
Sugar
Pepper
Rice Vinegar
Soy Sauce
Mayonnaise
Sriracha Sauce
Slider buns* toasted, if desired
Frill picks
Beef: Mix up a marinade of Hoisin sauce with rice vinegar and a bit of chili-garlic sauce. Season a brisket on both sides with salt and 5-spice blend or black pepper, slather on the marinade and place fat side up in a snug dish covered with foil. Braise in the oven for 4-5 hours, starting a 325*F and lowering the heat if necessary to keep it from boiling.
When the meat is fork tender, refrigerate in its liquid overnight. When cold, remove congealed fat from liquid. Lift out the brisket, slice off surface fat, then slice the meat into thin slices. Return to its pan of liquid and cover again. When ready to serve, re-warm in the oven or on top of the stove
Slaw: Combine all the vegetables and herbs and season with salt, pepper, sugar, rice vinegar and a little soy sauce. Let steep several hours or overhight--it will shrink down quite a bit as it pickles. Drain well, and taste for seasoning
Assembly: Mix the mayonnaise with sriracha sauce, a little at a time, to desired heat level. It will be a nice pink color. Spread on the bottom of the buns, top with a few drippy slices of beef, then the slaw. Add the top bun and secure with a frill pick.
Yield: a single brisket should yield at least 2 dozen sliders. You'll have extra slaw.
*Ryan is able to order me little brioche buns from The Bread Bar in Los Angeles which are wonderful for this and there's no need to toast them. It is also good assembled on a crusty baguette and sliced diagonally.
Beef Brisket Sandwiches with Spicy Mayonnaise and Asian Cole Slaw
Ryan, my boss at the cooking store is half Thai/half Irish, and he does an Asian version of a pulled pork sandwich that is out of this world--roast pork loin with a Hoisin marinade and an Asian slaw, with spicy mayonnaise on a bun. He's also made it with beef tenderloin or New York Strip.
I adapted it to braised brisket for a special request and have been making it ever since. No exact measurements--everything is to taste:
Beef Brisket
Hoisin Sauce
Rice Vinegar
Chile Garlic Paste
Salt
5-spice blend (ground cumin, fennel, star anise, cinnamon, white pepper) or black pepper
1 Green Cabbage or Napa Cabbage, thinly sliced
Part of a red cabbage, thinly sliced
2 carrots, grated
1 cucumber, halved, seeded and either sliced or grated
Some red Onion, very thinly sliced
Bean Sprouts
Chopped Cilantro
Chopped Thai Basil and/or mint, optional
Salt
Sugar
Pepper
Rice Vinegar
Soy Sauce
Mayonnaise
Sriracha Sauce
Slider buns* toasted, if desired
Frill picks
Beef: Mix up a marinade of Hoisin sauce with rice vinegar and a bit of chili-garlic sauce. Season a brisket on both sides with salt and 5-spice blend or black pepper, slather on the marinade and place fat side up in a snug dish covered with foil. Braise in the oven for 4-5 hours, starting a 325*F and lowering the heat if necessary to keep it from boiling.
When the meat is fork tender, refrigerate in its liquid overnight. When cold, remove congealed fat from liquid. Lift out the brisket, slice off surface fat, then slice the meat into thin slices. Return to its pan of liquid and cover again. When ready to serve, re-warm in the oven or on top of the stove
Slaw: Combine all the vegetables and herbs and season with salt, pepper, sugar, rice vinegar and a little soy sauce. Let steep several hours or overhight--it will shrink down quite a bit as it pickles. Drain well, and taste for seasoning
Assembly: Mix the mayonnaise with sriracha sauce, a little at a time, to desired heat level. It will be a nice pink color. Spread on the bottom of the buns, top with a few drippy slices of beef, then the slaw. Add the top bun and secure with a frill pick.
Yield: a single brisket should yield at least 2 dozen sliders. You'll have extra slaw.
*Ryan is able to order me little brioche buns from The Bread Bar in Los Angeles which are wonderful for this and there's no need to toast them. It is also good assembled on a crusty baguette and sliced diagonally.
