Menu
Starter
- Celery Root Bisque (T&J)
Main
- Radicchio and Arugula Salad with Dates, Hazelnuts and Feta (C&C)
- Roasted Cauliflower (J&K)
- Black Pepper Crusted Beef Tenderloin (Z&K)
Dessert
- Tarte Tatin (F&L)
Saturday, November 12, 2016
Menu - Fall 2016
We're planning to see everyone at 6:00 on Friday November 18th!
Celery Root Bisque with Walnut Gremolata
Source: Epicurious and Food and Wine
We will serve this first, like an appetizer, in small ramekins. People can top the soup themselves with the Gremolata. If you like the idea, you could bring other toppings for the soup, like bacon, croutons and cheese, and people can doctor their own soup to their tastes. Let me know if you have any questions.
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
Additional chopped fresh thyme
Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
We will serve this first, like an appetizer, in small ramekins. People can top the soup themselves with the Gremolata. If you like the idea, you could bring other toppings for the soup, like bacon, croutons and cheese, and people can doctor their own soup to their tastes. Let me know if you have any questions.
Ingredients
Bisque
1/4 cup (1/2 stick) butter1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
Additional chopped fresh thyme
Walnut Gremolata
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup walnuts
1/4 cup extra-virgin olive oil
1/2 cup coarsely chopped parsley
Method
Soup
Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
Gremolata
Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 5 to 7 minutes, until golden. Let cool, then finely chop and transfer to a bowl. Add the oil, parsley and grated cheese and mix well.
Roasted Cauliflower with Brown Butter, Pumpkin Seeds, and Lime
Source: Smitten Kitchen
Serves: 8-10 people as a side
Kosher salt
Freshly ground black pepper
3 large or 4 small heads of cauliflower (about 4 1/2 to 5 1/2 pounds)
4 tablespoons (60 grams) unsalted butter
1/2 cup (60 grams) hulled pumpkin seeds (sold as pepitas)
1 teaspoon crushed red pepper flakes, or less to taste
Juice of a lime (about 2 tablespoons)
Large handful chopped fresh cilantro, parsley or chives
2)While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.
3) Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.
Serves: 8-10 people as a side
Ingredients
4 tablespoons (60 ml) olive oil, dividedKosher salt
Freshly ground black pepper
3 large or 4 small heads of cauliflower (about 4 1/2 to 5 1/2 pounds)
4 tablespoons (60 grams) unsalted butter
1/2 cup (60 grams) hulled pumpkin seeds (sold as pepitas)
1 teaspoon crushed red pepper flakes, or less to taste
Juice of a lime (about 2 tablespoons)
Large handful chopped fresh cilantro, parsley or chives
Method
1) Heat oven to 450°F. Coat two large rimmed baking sheets with just over 1 tablespoons of the olive oil each. Sprinkle the sheets with salt and pepper. Trim cauliflower and cut into 1/2-inch slices. Arrange in a single layer on baking sheets, then drizzle with remaining scant 2 tablespoons olive oil and sprinkle with more salt and pepper. Roast for 15 to 20 minutes, until underside is deeply browned. Carefully flip pieces and roast until dark brown and crisp on second side, about 15 to 20 minutes longer.2)While cauliflower roasts, in a small skillet over medium heat, melt butter, then reduce heat to medium-low and add pumpkin seeds. Stirring the whole time, cook until butter becomes light brown and smells toasty, about 4 to 6 minutes. Let cool for 10 minutes, then add lime juice and season with salt, black pepper and red pepper flakes to taste.
3) Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with herbs.
Tarte Tatin
Source: Gourmet
1 frozen puff pastry sheet (from a 17 1/4-ounce package) (Trader Joe's sells a good all-butter frozen puff pastry this time of year)
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Mix sugar with cinnamon and nutmeg in small bowl.
Spread butter thickly on bottom and side of skillet and pour sugar mixture evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly (they will shrink with cooking) in concentric circles. Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples.
Serve immediately
Cooks' note: Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Ingredients
1 frozen puff pastry sheet (from a 17 1/4-ounce package) (Trader Joe's sells a good all-butter frozen puff pastry this time of year)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/2 cup sugar
1/2 tsp cinamon
1/4 tsp nutmeg
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored (Or other apple which holds it shape when cooked, like Granny Smith)
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored (Or other apple which holds it shape when cooked, like Granny Smith)
1 tsp vanilla
Special equipment: a well-seasoned 10-inch cast-iron skillet
Special equipment: a well-seasoned 10-inch cast-iron skillet
Method
Preheat oven to 425°F.Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Mix sugar with cinnamon and nutmeg in small bowl.
Spread butter thickly on bottom and side of skillet and pour sugar mixture evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly (they will shrink with cooking) in concentric circles. Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples.
Serve immediately
Cooks' note: Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Radicchio and Arugula Salad with Dates, Hazelnuts and Feta
Source: Bon Appetit via Epicurious
4 tablespoons red wine vinegar
4 tablespoons balsamic vinegar
10 tablespoons extra-virgin olive oil
4 small heads of radicchio (30 ounces total), cut into 1-inch pieces
4 cups arugula
24 dates, pitted, quartered lengthwise
6 ounces feta cheese, crumbled
Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper. Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.
Ingredients
1 cup hazelnuts4 tablespoons red wine vinegar
4 tablespoons balsamic vinegar
10 tablespoons extra-virgin olive oil
4 small heads of radicchio (30 ounces total), cut into 1-inch pieces
4 cups arugula
24 dates, pitted, quartered lengthwise
6 ounces feta cheese, crumbled
Method
Preheat oven to 350°F.Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper. Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.
Pepper-Crusted Beef Tenderloin Roast
Source: Cooks Illustrated
1½ tablespoons kosher salt
1½ teaspoons sugar
¼ teaspoon baking soda
9 tablespoons olive oil
½ cup coarsely cracked black peppercorns
1 tablespoon grated orange zest
½ teaspoon ground nutmeg
1 (6-pound) whole beef tenderloin, trimmed, tail end tucked and tied at 2-inch intervals
Adjust oven rack to middle position and heat oven to 300 degrees. Combine salt, sugar, and baking soda in bowl; set aside. Heat 6 tablespoons oil and peppercorns in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Using fine-mesh strainer, drain cooking oil from peppercorns. Discard cooking oil and mix peppercorns with remaining 3 tablespoons oil, orange zest, and nutmeg.
Set tenderloin on sheet of plastic wrap. Sprinkle salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky. Tuck tail end of tenderloin under about 6 inches to create more even shape. Rub top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns adhere. Transfer prepared tenderloin to wire rack set in rimmed baking sheet, keeping tail end tucked under.
Roast until thickest part of meat registers about 120 degrees (for rare) or about 125 degrees (for medium-rare) (thinner parts of tenderloin will be slightly more done), 1 hour to 1 hour 10 minutes. Transfer to carving board and let rest for 30 minutes. 4. Remove twine and slice meat into 1/2-inch-thick slices. Serve (with Red Wine - Orange Sauce, if desired)
2 shallots, minced
1 tablespoon tomato paste
2 teaspoons sugar
3 garlic cloves, minced
2 cups beef broth
1 cup red wine
1⁄4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 sprig fresh thyme
Melt 2 tablespoons butter in medium saucepan over medium-high heat. Add shallots, tomato paste, and sugar; cook, stirring frequently, until deep brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broth, wine, orange juice, vinegar, Worcestershire, and thyme sprig, scraping up any browned bits. Bring to simmer and cook until reduced to 1 cup, 35 to 40 minutes.
Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.
Ingredients
1½ tablespoons kosher salt
1½ teaspoons sugar
¼ teaspoon baking soda
9 tablespoons olive oil
½ cup coarsely cracked black peppercorns
1 tablespoon grated orange zest
½ teaspoon ground nutmeg
1 (6-pound) whole beef tenderloin, trimmed, tail end tucked and tied at 2-inch intervals
Method
Adjust oven rack to middle position and heat oven to 300 degrees. Combine salt, sugar, and baking soda in bowl; set aside. Heat 6 tablespoons oil and peppercorns in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Using fine-mesh strainer, drain cooking oil from peppercorns. Discard cooking oil and mix peppercorns with remaining 3 tablespoons oil, orange zest, and nutmeg.
Set tenderloin on sheet of plastic wrap. Sprinkle salt mixture evenly over surface of tenderloin and rub into tenderloin until surface is tacky. Tuck tail end of tenderloin under about 6 inches to create more even shape. Rub top and side of tenderloin with peppercorn mixture, pressing to make sure peppercorns adhere. Transfer prepared tenderloin to wire rack set in rimmed baking sheet, keeping tail end tucked under.
Roast until thickest part of meat registers about 120 degrees (for rare) or about 125 degrees (for medium-rare) (thinner parts of tenderloin will be slightly more done), 1 hour to 1 hour 10 minutes. Transfer to carving board and let rest for 30 minutes. 4. Remove twine and slice meat into 1/2-inch-thick slices. Serve (with Red Wine - Orange Sauce, if desired)
Red Wine–Orange Sauce
Makes 1 cupIngredients
2 shallots, minced
1 tablespoon tomato paste
2 teaspoons sugar
3 garlic cloves, minced
2 cups beef broth
1 cup red wine
1⁄4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 sprig fresh thyme
Method
Melt 2 tablespoons butter in medium saucepan over medium-high heat. Add shallots, tomato paste, and sugar; cook, stirring frequently, until deep brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broth, wine, orange juice, vinegar, Worcestershire, and thyme sprig, scraping up any browned bits. Bring to simmer and cook until reduced to 1 cup, 35 to 40 minutes.
Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.
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