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Neew Year's menus---dare we think that far ahead? Anyone cooking up something great?
- Thread starter angak
- Start date
Crispy Duck Confit with Carrot-Cumin Sauce >>
We're starting with a smoked salmon-sorrel tart, then the following duck recipe with a ramekin of Swiss Chard Gratin on the side, followed by salad and cheese. Dessert is caramelized pears with rum pastry cream served in puff pastry. (The diet starts promptly on Jan 1.)
I got this from the NY Times 3/12/03. It's from Paris chef Helene Darroze, it's pretty easy, and it's out of this world.
CRISPY DUCK CONFIT WITH CARAMELIZED CARROTS IN A SWEET-AND-SOUR SAUCE
8 carrots, peeled, preferably 2 each of 4 different varieties: regular, round, yellow and red: parsnips, yellow beets and/or Jeruselem artichokes can be included.
4 plump scallions
2 cups fresh carrot juice
1 tsp. cumin seeds, crushed
1 Tbs. duck fat or butter
Salt and pepper
1 cup chicken stock
4 leg-thighs duck confit
2 tsp. sugar
6 Tbs. dick or chicken jus (1 cuip stock reduced to 6 Tbs.
Leaves from 2 sprigs Italian parsley
1/2 Tbs. lemon juice
Halve carrots lengthwise, and cut int 3/8-inch slices. You should have about 4 cups. Cut scallions in 2-1/2 inch pieces.
Heat oven to 400*F.
Place carrot juice and cumin in a saucepan over high heat and reduce to 1/2 cup. Set aside.
Saute carrots and scallions in duck fat over high heat until they start to color around the edges. Season with salt and pepper. Lower heat, add 1/4 cup of the stock and stir. Cook gently, stirring from time to time, until stock is absorbed. Add another 1/4 cup stock and continue cooking in this manner until all stock is absorbed and carrots are tender, about 25 minutes.
Meanwhile, place an ovenproof skillet that will hold duck in a single layer over medium-high heat. Add duck skin-side down; when it starts to sizzle, turn pieces, place skillet in oven, and roast until duck is crisp and browned, 20 to 25 minutes.
When carrots finish cooking, dust with sugar, increase heat, and cook until they start to caramelize. Add 2 Tbs. jus, season with additiional salt and pepper if necessary, fold in parsley and lemon juice, and remove from heat.
When duck is done, place on a plate and cover. Pour excess fat from skillet, add carrot juice and remaining jus and cook briefly, until sauce is syrupy.
Reheat carrot mixture, and divide among four warm plates. Place a portion of duck confit on the carrots, baste duck with a little sauce, drizzle the rest around, and serve
We're starting with a smoked salmon-sorrel tart, then the following duck recipe with a ramekin of Swiss Chard Gratin on the side, followed by salad and cheese. Dessert is caramelized pears with rum pastry cream served in puff pastry. (The diet starts promptly on Jan 1.)
I got this from the NY Times 3/12/03. It's from Paris chef Helene Darroze, it's pretty easy, and it's out of this world.
CRISPY DUCK CONFIT WITH CARAMELIZED CARROTS IN A SWEET-AND-SOUR SAUCE
8 carrots, peeled, preferably 2 each of 4 different varieties: regular, round, yellow and red: parsnips, yellow beets and/or Jeruselem artichokes can be included.
4 plump scallions
2 cups fresh carrot juice
1 tsp. cumin seeds, crushed
1 Tbs. duck fat or butter
Salt and pepper
1 cup chicken stock
4 leg-thighs duck confit
2 tsp. sugar
6 Tbs. dick or chicken jus (1 cuip stock reduced to 6 Tbs.
Leaves from 2 sprigs Italian parsley
1/2 Tbs. lemon juice
Halve carrots lengthwise, and cut int 3/8-inch slices. You should have about 4 cups. Cut scallions in 2-1/2 inch pieces.
Heat oven to 400*F.
Place carrot juice and cumin in a saucepan over high heat and reduce to 1/2 cup. Set aside.
Saute carrots and scallions in duck fat over high heat until they start to color around the edges. Season with salt and pepper. Lower heat, add 1/4 cup of the stock and stir. Cook gently, stirring from time to time, until stock is absorbed. Add another 1/4 cup stock and continue cooking in this manner until all stock is absorbed and carrots are tender, about 25 minutes.
Meanwhile, place an ovenproof skillet that will hold duck in a single layer over medium-high heat. Add duck skin-side down; when it starts to sizzle, turn pieces, place skillet in oven, and roast until duck is crisp and browned, 20 to 25 minutes.
When carrots finish cooking, dust with sugar, increase heat, and cook until they start to caramelize. Add 2 Tbs. jus, season with additiional salt and pepper if necessary, fold in parsley and lemon juice, and remove from heat.
When duck is done, place on a plate and cover. Pour excess fat from skillet, add carrot juice and remaining jus and cook briefly, until sauce is syrupy.
Reheat carrot mixture, and divide among four warm plates. Place a portion of duck confit on the carrots, baste duck with a little sauce, drizzle the rest around, and serve
Joe, you always have the most interesting menus. I must confess to making nothing special or
traditional for New Year's. I know it's tradition in some parts to have rice and beans and some type of pork. We usually do "heavy horsdeoevres(sp)" and snack the New Year in. I think the spinach stuffed mushrooms and the cheese puffs will definitely by on the menu as well as the lovely garlic salad in Favorites. We'll be at the cabin, so maybe just a pot of good chili will suffice.
traditional for New Year's. I know it's tradition in some parts to have rice and beans and some type of pork. We usually do "heavy horsdeoevres(sp)" and snack the New Year in. I think the spinach stuffed mushrooms and the cheese puffs will definitely by on the menu as well as the lovely garlic salad in Favorites. We'll be at the cabin, so maybe just a pot of good chili will suffice.
heather_in_sf
Well-known member
I've been invited to a Champagne-Chocolate-Cheese party, but will be bringing an appetizer (inside)
I made this before Thanksgiving at it was so yummy, although I'm going to omit the feta in the salsa verde this time.
from December 05 Food and Wine
REC: Smashed Cannelli Bean Crostini with Feta Salsa Verde
1 baguette, cut diagonally
1/2 cup extra virgin olive oil
1 small sprig fresh rosemary
1 dried chili de arbol, seeded & crushed (or substitute with a dash or two of your favorite chili powder)
1/2 small onion, minced
2 Tbl. shallot, minced
1 garlic clove, minced
1 Tbl thyme leaves
2 19 oz cans of cannelli beans, drained and rinsed
1/4 c chicken broth (or water for vegetarians)
salt & pepper
Preheat oven to 350. On a baking tray, arrange bread slices and using 1/4 c of the olive oil, brush both sides with oil. Bake 10 minutes or until golden and crisp. Let cool.
In a medium sauce pan, heat 1/4 cup of olive oil over med-high heat, and add rosemary and chili and cook, sizzling slightly, for 1 minute. Add onion, shallot, garlic and thyme and cook for 2 minutes or until onion is softened. Add beans and cook for 3 minutes, stirring to coat the beans. Add chicken broth (or water), and remove from heat (check the texture before adding all the broth, mine was a little too loose) and season with salt and pepper. Mash the mixture coarsely with a fork. Can be made a day ahead - bring to room temperature before proceeding.
Spread bean puree over toasts, and top with Feta Salsa Verde.
REC: Feta Salsa Verde
1 cup flat leafed parsley
1/4 cup mint leaves
1 tsp oregano leaves
3/4 cup extra virgin olive oil
1 clove of garlic, minced
1 anchovy fillet, rinsed & chopped
1 T capers, drained
1/2 lemon, juiced
Puree together in a Cuisinart, then add:
4 oz crumbled Feta
Mix together gently. Can be made a day ahead, bring to room temperature before using. Can also be tossed with angel hair pasta, or served as a side sauce for grilled lamb.
I made this before Thanksgiving at it was so yummy, although I'm going to omit the feta in the salsa verde this time.
from December 05 Food and Wine
REC: Smashed Cannelli Bean Crostini with Feta Salsa Verde
1 baguette, cut diagonally
1/2 cup extra virgin olive oil
1 small sprig fresh rosemary
1 dried chili de arbol, seeded & crushed (or substitute with a dash or two of your favorite chili powder)
1/2 small onion, minced
2 Tbl. shallot, minced
1 garlic clove, minced
1 Tbl thyme leaves
2 19 oz cans of cannelli beans, drained and rinsed
1/4 c chicken broth (or water for vegetarians)
salt & pepper
Preheat oven to 350. On a baking tray, arrange bread slices and using 1/4 c of the olive oil, brush both sides with oil. Bake 10 minutes or until golden and crisp. Let cool.
In a medium sauce pan, heat 1/4 cup of olive oil over med-high heat, and add rosemary and chili and cook, sizzling slightly, for 1 minute. Add onion, shallot, garlic and thyme and cook for 2 minutes or until onion is softened. Add beans and cook for 3 minutes, stirring to coat the beans. Add chicken broth (or water), and remove from heat (check the texture before adding all the broth, mine was a little too loose) and season with salt and pepper. Mash the mixture coarsely with a fork. Can be made a day ahead - bring to room temperature before proceeding.
Spread bean puree over toasts, and top with Feta Salsa Verde.
REC: Feta Salsa Verde
1 cup flat leafed parsley
1/4 cup mint leaves
1 tsp oregano leaves
3/4 cup extra virgin olive oil
1 clove of garlic, minced
1 anchovy fillet, rinsed & chopped
1 T capers, drained
1/2 lemon, juiced
Puree together in a Cuisinart, then add:
4 oz crumbled Feta
Mix together gently. Can be made a day ahead, bring to room temperature before using. Can also be tossed with angel hair pasta, or served as a side sauce for grilled lamb.
What a fun party idea---all my favorites! I want to try that crostini soon. I have a black bean
spread from Gail's that is so very good. That reminds me, I put the leftovers of it in the freezer at the cabin, so put that on the New Year's menu for me! I sure hope we get some snow soon---it's been unbelievably warm here in Alaska and our snow is gone. Not good for skiing or for the garden.
spread from Gail's that is so very good. That reminds me, I put the leftovers of it in the freezer at the cabin, so put that on the New Year's menu for me! I sure hope we get some snow soon---it's been unbelievably warm here in Alaska and our snow is gone. Not good for skiing or for the garden.
heather_in_sf
Well-known member
Oh I know, isn't it weird? It's 66 here and raining, and the radiators in my apt. >>>
don't turn off so this morning it was 89 at home, and 78 now in my office (same radiator problem)! I feel like wearing shorts!
Do post the black bean recipe sometime, I love black beans!!!!
don't turn off so this morning it was 89 at home, and 78 now in my office (same radiator problem)! I feel like wearing shorts!
Do post the black bean recipe sometime, I love black beans!!!!
Rec: Black Bean Hummus
Black Bean "Hummus"
Serves 4 to 6.
3 tablespoons extra-virgin olive oil
1 small white or yellow onion, peeled and
chopped
1/2 medium green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon dried oregano (
4 cups cooked black beans (See Recipe for
Quick Black Beans or use two 15-ounce cans,
rinsed and drained)
3 tablespoons freshly squeezed lime juice
(the juice of 2 medium limes)
3 tablespoons fresh cilantro
2 teaspoons hot pepper sauce, or to taste(I used a few sliced bottled jalapenos)
• salt and freshly ground black pepper, to
taste
• warm water, as needed to thin
• green onions, green tops only, cut on the
diagonal into 1/8-inch thick slices, for
garnish
1. Place a medium sauté pan
over medium-high heat; add the oil and heat
through. Stir in the onion and bell pepper
and cook until tender, about 10 minutes. Add
the garlic and dried oregano and cook two
minutes more. Pour in the beans and continue
cooking, stirring often, until just warmed
through, about 2 minutes.
2. Remove the pan from the heat, then
transfer the bean mixture to the work bowl
of a food processor fitted with the metal
blade attachment; pulse to combine. With the
motor running, add the lime juice, cilantro,
and hot pepper sauce; continue processing
until the dip is completely smooth. Taste
and adjust the seasoning to taste with salt,
pepper, and hot pepper sauce. If the dip is
too thick for chips, thin with a little warm
water, adding it one tablespoon at a time
until the desired consistency is achieved.
3. Cover the dip with plastic wrap and allow
to sit, unrefrigerated, for one hour prior
to serving to allow the flavors to develop.
If it will be more than one hour before
serving, cover tightly and refrigerate;
remove one hour before serving to bring to
room temperature. Garnish with chopped green
onions.
Sorry, I don't know who to credit this to.
Black Bean "Hummus"
Serves 4 to 6.
3 tablespoons extra-virgin olive oil
1 small white or yellow onion, peeled and
chopped
1/2 medium green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon dried oregano (
4 cups cooked black beans (See Recipe for
Quick Black Beans or use two 15-ounce cans,
rinsed and drained)
3 tablespoons freshly squeezed lime juice
(the juice of 2 medium limes)
3 tablespoons fresh cilantro
2 teaspoons hot pepper sauce, or to taste(I used a few sliced bottled jalapenos)
• salt and freshly ground black pepper, to
taste
• warm water, as needed to thin
• green onions, green tops only, cut on the
diagonal into 1/8-inch thick slices, for
garnish
1. Place a medium sauté pan
over medium-high heat; add the oil and heat
through. Stir in the onion and bell pepper
and cook until tender, about 10 minutes. Add
the garlic and dried oregano and cook two
minutes more. Pour in the beans and continue
cooking, stirring often, until just warmed
through, about 2 minutes.
2. Remove the pan from the heat, then
transfer the bean mixture to the work bowl
of a food processor fitted with the metal
blade attachment; pulse to combine. With the
motor running, add the lime juice, cilantro,
and hot pepper sauce; continue processing
until the dip is completely smooth. Taste
and adjust the seasoning to taste with salt,
pepper, and hot pepper sauce. If the dip is
too thick for chips, thin with a little warm
water, adding it one tablespoon at a time
until the desired consistency is achieved.
3. Cover the dip with plastic wrap and allow
to sit, unrefrigerated, for one hour prior
to serving to allow the flavors to develop.
If it will be more than one hour before
serving, cover tightly and refrigerate;
remove one hour before serving to bring to
room temperature. Garnish with chopped green
onions.
Sorry, I don't know who to credit this to.
heather_in_sf
Well-known member
No, I'm in San Francisco, but I saw her posts on the A Place At The Table site>>>
and here is that link:
http://groups.msn.com/aplaceatthetable
it was really fun to read about her construction progress, makes me wish her new bakery was in my neighborhood!
and here is that link:
http://groups.msn.com/aplaceatthetable
it was really fun to read about her construction progress, makes me wish her new bakery was in my neighborhood!
heather_in_sf
Well-known member
mmmm, this sounds so yummy! Thanks Ang!