Francine’s Birthday, 2006
Mushroom Saute with Goat Cheese Crostini
Maple Smoked West Coast Salmon on a bed of chives with Crackers
Tomato, Kale & Coconut Soup
BBQ’d Angus Striploin with Salsa Verde
Roasted Asparagus
Dried Tomato Stuffed Mushrooms
Black Chocolate Espresso Cake with Vanilla Ice Cream
MUSHROOM SAUTE WITH GOAT CHEESE CROSTINI
1/2 cup sun-dried tomatoes (not oil-packed)
1 cup boiling water
6 tablespoons (3/4 stick) butter
4 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
1 pound fresh shiitake mushrooms, stemmed, sliced
12 ounces button mushrooms, sliced
1/2 cup white wine
1 tablespoon fresh lemon juice
8 artichoke hearts from 14-ounce can, cut into 1/2-inch wedges
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 crusty French-bread baguette, cut diagonally into 1/3-inch-thick slices
6 tablespoons (3/4 stick) butter, melted
1/2 cup (about) freshly grated Parmesan cheese
8 ounces herbed goat cheese
Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
Serve warm crostini with goat cheese and mushroom mixture.
Makes 12 appetizer servings.
Bon Appétit
R.S.V.P.
March 2000
The Place Next to the San Juan Ferry, Friday Harbor, Washington
Epicurious.com © CondéNet, Inc. All rights reserved.
'
Melissa's Tomato, Kale & Coconut Soup
As featured on All in a Day, CBC Radio 1, January 20,2004
Ingredients
1 tbs. mild olive oil
1 med. onion, chopped
3 cups mushrooms, sliced
2 tbs tamari
3 large cloves garlic, pressed or chopped
1 tsp. crushed, dried chilies
1 tsp. dried, rubbed basil
1 tsp. dried, rubbed oregano
fresh ground pepper to taste.
4 cups veg soup stock (homemade, canned or from powder)
1 bunch kale, washed and chopped
1 large can of tomatoes, pureed
1 can coconut milk (light, if desired)
1 cup corn kernels
2 limes
fresh cilantro for garnish
Method
1. Heat oil, soften onions, add mushrooms, garlic, tamari, herbs and spices.
Sautee about 5 minutes, until mushrooms are cooked.
2. Add veg stock and bring to a low boil
3. Add kale, simmer until kale wilts
4. Add pureed tomato, simmer for 5 minutes
5. Add corn and coconut milk, simmer for 10 - 15 minutes
6. Just before serving, stir in juice of 1 lime. Garnish with chopped cilantro
and lime wedges.
GRILLED NEW YORK STRIP STEAK WITH SALSA VERDE Make 6 servings
Active time: 15 min Start to finish: 35 min
1 1/2 tablespoons coarsely crumbled firm white sandwich bread
1 1/2 teaspoons red-wine vinegar
1 1/2 teaspoons drained bottled capers, finely chopped
1/4 teaspoon minced garlic
1/8 teaspoon anchovy paste
1/8 teaspoon Dijon mustard
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons water
1 (12-oz) boneless beef top loin steak (New York strip, 1 inch thick)*
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.
Stir sauce and serve with steak.
Cooks' note:
• Sauce can also be whisked together in a small bowl. Mince and mash garlic to a paste with a pinch of salt before adding to bowl.
* Also called "Kansas City" or "ambassador" steak.
Makes 1 serving.
Gourmet
August 2002
Epicurious.com © CondéNet, Inc. All rights reserved.
BLACK CHOCOLATE ESPRESSO CAKE with Bittersweet Glaze
This cake freezes beautifully. I usually make 3 smaller cakes......1 to use and 2 to freeze.
Source: Chef De Cuisine
1 1/2 cup butter, in small pieces
8 oz unsweetened chocolate
2 1/3 cups strong, freshly brewed, dark-roast coffee, cooled to room temperature
3 cups granulated sugar
3 tbsp. Kahlua or other coffee-flavoured liqueur
3 tbsp brandy
2 tsp pure vanilla extract
3 large eggs, lightly beaten
2 1/2 cups all purpose flour
1/2 cup cake and pastry flour, not self-rising
1 1/2 tsp baking soda
1/2 tsp salt
GLAZE
10 oz bittersweet or semi-sweet choclolate, chopped
7 tbsp (3 1/2 oz) unsalted butter, in small pieces
Additional unsalted butter, at room temperature for greasing the pan
12 to 16 chocolate covered espresso beans for garnish
Lightly sweetened whipped cream, optional
Preheat oven to 325˚F. Grease a 10 inch springform pan, line with a circle of parchment paper , and lightly grease the paper. Combine the butter, chocolate, and coffee in the top of a double boiler. Stir until melted. Place sugar in bowl. Pour chocolate mixture over sugar. Stir till dissolved. Cool 10 minutes.
With a wire whisk add the Kahlua, brandy, and vanilla extract to cooled chocolate mixture and blend well. Blend in the lightly beaten eggs, making sure they are thoroughly incorporated. The batter will be thin.
Sift the flours, baking soda and salt together. Add dry ingredients to the chocolate mixture in two additions, scraping down the sides of the bowl several times. Beat on medium speed for one minute. The batter may have little lumps, but they won't affect the finished cake.
Place the prepared pan on a baking sheet to catch any leaks, and pour the batter into the pan. Bake in the middle of the oven for 1 3/4 hours to 2 hours rotating the pan several times during that time to ensure even baking. A crust will form on the top of the cake and may crack. Test for doneness. Remove the cake from the oven when done and cool completely in the pan set on a rack. (The cake may be kept in the pan at
room temperature, covered tightly with plastic wrap for 2 days.)
To prepare the glaze, combine the chopped chocolate and butter in a double boiler. Stir frequently until melted, then remove from heat and cool slightly, stirring occasionally. Run a thin knife around the cake, and loosen and remove the sides of the pan. Using a long bladed serrated knife, carefully even off the top of the cake, slicing off any domed or uneven part of the crust. Place a dab of the chocolate glaze on a 10 inch cardboard cake circle or cake plate, and invert the cake onto the board. Remove the pan bottom and the parchment paper. Brush any crumbs from the cake, and pour the warm glaze onto the centre. Using a metal spatula or palette knife, coax the glaze to the edges of the cake and over the sides; quickly spread the overflow evenly onto the sides. Garnish with chocolate covered espresso beans, placing one for each piece around the perimeter of the cake. Set the glaze an hour or so, then serve with lightly sweetened whipped cream, if desired. Serves 12 to 16.
Mushroom Saute with Goat Cheese Crostini
Maple Smoked West Coast Salmon on a bed of chives with Crackers
Tomato, Kale & Coconut Soup
BBQ’d Angus Striploin with Salsa Verde
Roasted Asparagus
Dried Tomato Stuffed Mushrooms
Black Chocolate Espresso Cake with Vanilla Ice Cream
MUSHROOM SAUTE WITH GOAT CHEESE CROSTINI
1/2 cup sun-dried tomatoes (not oil-packed)
1 cup boiling water
6 tablespoons (3/4 stick) butter
4 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
1 pound fresh shiitake mushrooms, stemmed, sliced
12 ounces button mushrooms, sliced
1/2 cup white wine
1 tablespoon fresh lemon juice
8 artichoke hearts from 14-ounce can, cut into 1/2-inch wedges
1/4 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 crusty French-bread baguette, cut diagonally into 1/3-inch-thick slices
6 tablespoons (3/4 stick) butter, melted
1/2 cup (about) freshly grated Parmesan cheese
8 ounces herbed goat cheese
Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
Serve warm crostini with goat cheese and mushroom mixture.
Makes 12 appetizer servings.
Bon Appétit
R.S.V.P.
March 2000
The Place Next to the San Juan Ferry, Friday Harbor, Washington
Epicurious.com © CondéNet, Inc. All rights reserved.
'
Melissa's Tomato, Kale & Coconut Soup
As featured on All in a Day, CBC Radio 1, January 20,2004
Ingredients
1 tbs. mild olive oil
1 med. onion, chopped
3 cups mushrooms, sliced
2 tbs tamari
3 large cloves garlic, pressed or chopped
1 tsp. crushed, dried chilies
1 tsp. dried, rubbed basil
1 tsp. dried, rubbed oregano
fresh ground pepper to taste.
4 cups veg soup stock (homemade, canned or from powder)
1 bunch kale, washed and chopped
1 large can of tomatoes, pureed
1 can coconut milk (light, if desired)
1 cup corn kernels
2 limes
fresh cilantro for garnish
Method
1. Heat oil, soften onions, add mushrooms, garlic, tamari, herbs and spices.
Sautee about 5 minutes, until mushrooms are cooked.
2. Add veg stock and bring to a low boil
3. Add kale, simmer until kale wilts
4. Add pureed tomato, simmer for 5 minutes
5. Add corn and coconut milk, simmer for 10 - 15 minutes
6. Just before serving, stir in juice of 1 lime. Garnish with chopped cilantro
and lime wedges.
GRILLED NEW YORK STRIP STEAK WITH SALSA VERDE Make 6 servings
Active time: 15 min Start to finish: 35 min
1 1/2 tablespoons coarsely crumbled firm white sandwich bread
1 1/2 teaspoons red-wine vinegar
1 1/2 teaspoons drained bottled capers, finely chopped
1/4 teaspoon minced garlic
1/8 teaspoon anchovy paste
1/8 teaspoon Dijon mustard
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons water
1 (12-oz) boneless beef top loin steak (New York strip, 1 inch thick)*
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.
Stir sauce and serve with steak.
Cooks' note:
• Sauce can also be whisked together in a small bowl. Mince and mash garlic to a paste with a pinch of salt before adding to bowl.
* Also called "Kansas City" or "ambassador" steak.
Makes 1 serving.
Gourmet
August 2002
Epicurious.com © CondéNet, Inc. All rights reserved.
BLACK CHOCOLATE ESPRESSO CAKE with Bittersweet Glaze
This cake freezes beautifully. I usually make 3 smaller cakes......1 to use and 2 to freeze.
Source: Chef De Cuisine
1 1/2 cup butter, in small pieces
8 oz unsweetened chocolate
2 1/3 cups strong, freshly brewed, dark-roast coffee, cooled to room temperature
3 cups granulated sugar
3 tbsp. Kahlua or other coffee-flavoured liqueur
3 tbsp brandy
2 tsp pure vanilla extract
3 large eggs, lightly beaten
2 1/2 cups all purpose flour
1/2 cup cake and pastry flour, not self-rising
1 1/2 tsp baking soda
1/2 tsp salt
GLAZE
10 oz bittersweet or semi-sweet choclolate, chopped
7 tbsp (3 1/2 oz) unsalted butter, in small pieces
Additional unsalted butter, at room temperature for greasing the pan
12 to 16 chocolate covered espresso beans for garnish
Lightly sweetened whipped cream, optional
Preheat oven to 325˚F. Grease a 10 inch springform pan, line with a circle of parchment paper , and lightly grease the paper. Combine the butter, chocolate, and coffee in the top of a double boiler. Stir until melted. Place sugar in bowl. Pour chocolate mixture over sugar. Stir till dissolved. Cool 10 minutes.
With a wire whisk add the Kahlua, brandy, and vanilla extract to cooled chocolate mixture and blend well. Blend in the lightly beaten eggs, making sure they are thoroughly incorporated. The batter will be thin.
Sift the flours, baking soda and salt together. Add dry ingredients to the chocolate mixture in two additions, scraping down the sides of the bowl several times. Beat on medium speed for one minute. The batter may have little lumps, but they won't affect the finished cake.
Place the prepared pan on a baking sheet to catch any leaks, and pour the batter into the pan. Bake in the middle of the oven for 1 3/4 hours to 2 hours rotating the pan several times during that time to ensure even baking. A crust will form on the top of the cake and may crack. Test for doneness. Remove the cake from the oven when done and cool completely in the pan set on a rack. (The cake may be kept in the pan at
room temperature, covered tightly with plastic wrap for 2 days.)
To prepare the glaze, combine the chopped chocolate and butter in a double boiler. Stir frequently until melted, then remove from heat and cool slightly, stirring occasionally. Run a thin knife around the cake, and loosen and remove the sides of the pan. Using a long bladed serrated knife, carefully even off the top of the cake, slicing off any domed or uneven part of the crust. Place a dab of the chocolate glaze on a 10 inch cardboard cake circle or cake plate, and invert the cake onto the board. Remove the pan bottom and the parchment paper. Brush any crumbs from the cake, and pour the warm glaze onto the centre. Using a metal spatula or palette knife, coax the glaze to the edges of the cake and over the sides; quickly spread the overflow evenly onto the sides. Garnish with chocolate covered espresso beans, placing one for each piece around the perimeter of the cake. Set the glaze an hour or so, then serve with lightly sweetened whipped cream, if desired. Serves 12 to 16.