This Plate is Your Plate

 Appetizer:

Rhode Island Pizza Strips - Z and K

Main:

Boston Baked Beans - J and K

South Carolina Slaw - T and J

Nashville Hot Chicken Meatball Sandwiches - L and T

Dessert:

Baked Alaska - B and A

Baked Alaska

 Sources: Here and Here

This makes one 9 inch round cake - 12 small servings

This can be made in stages - the Ice Cream Center and Cake can both be made several days ahead of time.  The Cake and Ice Cream should be frozen when assembled.  Once assembled and frosted (before browning), the cake can keep in the freezer for up to one day.

The Marshalls may own a cooking blowtorch (if you'd like to use it - let them know - they can probably bring it to dinner and we can toast the Meringue there).

Ingredients:

Ice Cream Center

Nonstick spray oil, to coat the bowl
6 cups (from 3 pints) ice cream, one flavor or a mix of flavors you like

Cake

6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (145 grams) firmly packed dark brown sugar
2 tablespoons (25 grams) granulated sugar
1 large egg
1 large egg yolk (save white for frosting)
3/4 cup (175 ml) buttermilk 
1 teaspoon (5 ml) vanilla extract
1/2 cup (41 grams) Dutched cocoa powder
1 cup (125 grams) all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table or fine sea salt

Meringue Frosting

3 large egg whites
Pinch of cream of tartar
2/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch or two of salt

Flambé Finish (optional)

1 ounce (2 tablespoons) brandy or kirsch

Method

Make/mold the ice cream center:

Coat a 1.5-quart bowl (6 cup; rim should be about 9 inches in diameter) lightly with nonstick spray. Line with two pieces of plastic wrap with a generous overhang, overlapping them in the center.

Scoop ice cream into bowl in any pattern or non-pattern you wish. Use the overhang to cover exposed ice cream and press it mostly flat. Place this ice cream bowl in the freezer for 3 to 6 hours, or overnight, until fully firm again.

Make the cake:

Heat oven to 350°F (175°c). Line the bottom of 9 inch round cake pan with parchment paper, and butter or spray the parchment and exposed sides of the pan. In a large bowl, use a mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven. 

Place your flour, cocoa, baking soda, baking powder and salt in a sifter and sift over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat. 

Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack.  Put the cooling rack with the cake right into the freezer to fully cool and firm up, about 30 minutes (or longer if making ahead)

Place cake on serving plate. Use the outline of the ice cream bowl to mark the size to which you want to trim the cake, and then cut away. Use the plastic covering the bowl/mold as handles to yank the firm ice cream out of the bowl and onto the cake. Trim the cake further if needed. Return the ice cream-topped  cake to the freezer to firm again, 1 to 2 hours.

Make the meringue: Beat the egg whites with a pinch of cream of tartar in an electric mixer until satiny peaks form and then beat in the sugar a spoonful at a time until all of the sugar has been added and then keep running the mixer until the meringue is stiff and shiny. Beat in the salt and vanilla.

Frost the cake: Spread the meringue in big swirls over the ice cream and cake base. Return the cake to the freezer for as long as needed (it’s best to let it freeze for another hour at least). You can also leave it in for a full day.

Toast the meringue in one of two ways.

Oven method: Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes.

Blowtorch method: Torch the cake until toasted all over.

Both methods: If you’re not going to need the cake right now, return it to the freezer until needed. Take out 5 minutes before serving.

Flambé finish (optional): Fill a mug halfway with very hot water. Place alcohol in a shot glass and set it inside the hot water (not letting the water spill in) until the alcohol is very warm to the touch, about 5 minutes. Remove the now-warm cup of alcohol from the water; discard the water.

 Hold the hot cup of alcohol in a oven mitt-ed hand. Light a match with the other. With the cake below you, begin to tip the alcohol as slowly as possible to the edge of the cup. Light the alcohol with the match (it will be a low, gentle flame).  Drizzle this burning alcohol over the cake. You can let it flame out (15 to 30 seconds) or it can be blown out.

To serve: Serve cake in thin wedges, cutting with a very sharp or serrated knife. Cake keeps in the freezer for easily a week (and probably longer); the meringue holds up surprisingly well.

Boston Baked Beans

 Source - Cook's Illustrated Issue 60

Serves 8 to 12

The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days.

Ingredients

8 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes
4 ounces (4 slices) bacon, cut into 1/4 -inch pieces
2 medium onions, chopped fine
1 cup plus 2 tablespoons mild molasses
3 tablespoons brown mustard
2 pounds (about 5 cups) dried small white beans, rinsed and picked over
Salt
2 teaspoon cider vinegar
Ground black pepper

Method

Adjust oven rack to lower-middle position; heat oven to 300 degrees.

Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1 cup molasses, mustard, beans, 2 1/2 teaspoons salt, and 18 cups water; increase heat to medium-high and bring to boil. 

Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer. Remove beans from oven; stir in remaining 2 tablespoons of molasses, vinegar, and additional salt and pepper to taste. 

South Carolina Slaw

 Source - Yields 6 cups (consider increasing by 1/2 for 12 people)

To make ahead, allow the dressing mixture to cool before tossing it with the shredded carrots and sliced cabbage. Combined with a cool dressing and stored in an airtight container in the refrigerator, this Carolina slaw should last three to five days.

Ingredients

1/2 head thinly sliced cabbage (about 1 lb.)
1 cup grated carrot
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 Tbsp. Dijon mustard
2 tsp. dry mustard
1 tsp. celery seeds
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Method

Make coleslaw dressing:

Place cabbage and carrot in a bowl. Whisk together vinegar, sugar, vegetable oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a saucepan until sugar dissolves.

Bring to a boil over medium-high heat.

Combine cabbage and dressing:

Pour over cabbage mixture; toss to coat. Serve immediately.

Rhode Island Pizza Strips

 Source

" . . . [P]izza strips are sold and served at room temperature, but they’re also great fresh out of the oven. To help the strips last, allow them to cool completely, then seal in an airtight container for up to three days. " - Lasalle Bakery, Saveur

Ingredients

For the biga:
⅛ tsp. active dry yeast
1 cup bread flour, or all-purpose flour
For the dough and assembly:
1⅛ tsp. active dry yeast
4 cups bread flour, or all-purpose flour
1 Tbsp. kosher salt
3 Tbsp. plus 1 tsp. extra-virgin olive oil, divided

For the sauce:
One 28-oz. can crushed tomatoes
2 Tbsp. extra-virgin olive oil
2 tsp. dried basil
2 tsp. granulated garlic
2 tsp. dried oregano
2 tsp. dried parsley
2 tsp. kosher salt
¼ tsp. freshly ground black pepper

Method

Make the biga: In a medium bowl, stir together the yeast and ½ cup of room-­temperature water and set aside until foamy, about 5 minutes. Using a fork, mix in the flour until a shaggy dough forms. Cover with plastic and set aside in a warm place until doubled in size, about 4 hours. Transfer to the fridge to ferment for 10–12 hours.

Make the dough: In a stand mixer fitted with a dough hook, stir together the yeast and 1⅔ cups of room-temperature water and set aside until foamy, 5–10 ­minutes. Add the flour, salt, and the reserved biga and mix on medium-low until the dough is smooth and elastic, 6–8 minutes. Grease a large bowl with 1 teaspoon of the oil, then shape the dough into a ball and transfer to the bowl to rise. Cover and set aside in a warm place until doubled, 1–2 hours.

Meanwhile, make the sauce: In a medium bowl, stir together the tomatoes, oil, basil, granulated garlic, oregano, ­parsley, salt, and black pepper and set aside.

Position a rack in the center of the oven and preheat to 425°F. Grease the bottom and sides of an 18- by 13-inch rimmed baking sheet with the remaining 3 tablespoons of oil, then turn the dough out onto it. Gently push and stretch the dough to the edges of the baking sheet; if it’s too elastic, set aside for 10–15 minutes, then repeat. Spoon the sauce onto the dough, then use the back of a spoon to spread it in an even layer, leaving a ½-inch border of crust. Set aside until the dough is puffed, 20–30 minutes.

Bake, rotating the baking sheet halfway through, until the crust is golden and crisp on the bottom and the sauce has reduced slightly, 20–25 minutes. Transfer the ­baking sheet to a wire rack to cool to room temperature.

Using scissors or a knife, halve the pizza lengthwise. Rotate the baking sheet a quarter turn, cut the pizza into 3- to 4-inch strips, and serve.

Nashville Hot Chicken Smashed Meatball Sandwiches

 Sources: Here and Here

Serves 12

Ingredients

Meatballs:
2 pounds ground chicken
2 large eggs
2/3 cup breadcrumbs
1/4 cup milk
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Couple dashes hot sauce

To Coat:

4 large eggs whisked

1 cup all-purpose flour

2 cups panko breadcrumbs

Oil for browning

Sauce:

1/4 cups plus 2 tablespoons cayenne pepper

2 tablespoons light brown sugar

1 teaspoon chili powder

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon paprika

1.5 cups vegetable oil

Kosher salt and coarse black pepper

Ranch dressing for serving

Pickles for serving

30 - 36 Slider Buns (Small Hamburger Buns)

Method

Preheat Oven to 425 degrees

In a large bowl, combine the ground chicken, egg, breadcrumbs, milk, salt, black pepper, granulated garlic, oregano, red pepper flakes, and hot sauce until well combined. Shape into 30-36 balls (one for each bun).

Set up a dredging station by placing the flour in one bowl, the whisked eggs in a second bowl and the panko breadcrumbs in a third. Dredge the meatballs by rolling in flour first, then in egg and finally in panko until well coated. Set aside.

Heat large frying pan over high heat for a minute, then coat with about 2 tablespoons oil. Working in batches, sear meatballs in the pan for 30 seconds to 1 minute before using a heavy spatula to flatten them until they’re about 1/2-inch-thick.  Transfer to a large rimmed baking sheet about 1-inch apart. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.

To make the Nashville hot sauce, carefully whisk together the spices, and brown sugar.  Gently heat the 3/4 cup oil.  Carefully whisk the spices into the hot oil until dissolved and evenly combined. 

Serve meatball sandwiches with hot sauce, ranch dressing and pickles. Enjoy!

Paint the Plate Red (Perfectly)

 

Appetizer:

Crab Dip - T & J

Main:

Cumin Roasted Cauliflower with Yogurt Sauce - L & T

Root Vegetable Gratin - J & K

Brined Pork Tenderloin - B & A

Dessert:

Red Wine Chocolate Cake with Cream and Cherries - Z & K

Red Wine Chocolate Cake with Cream and Cherries

 For the Cake  

Note:  I used almond extract in the topping instead of Vanilla to up the cherry flavor

Cake Ingredients

12 tablespoons (170 grams) unsalted butter, at room temperature
1 1/2 cup (390 grams) firmly packed dark brown sugar
1/2 cup (100 grams) white granulated sugar
3 large eggs, at room temperature
1 1/2 cup (354 ml) red wine
2 teaspoon (10 ml) vanilla extract
2 cups + 2 tablespoons (266 grams) all-purpose flour
1 cup (82 grams) Dutch cocoa powder
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon 

Cream Topping Ingredients

1 cup mascarpone cheese
1 cup (236 grams) chilled heavy or whipping cream
1/4 cup (50 grams) granulated sugar
1/2 teaspoon almond extract

Method

Make the cake: Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. 

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. 

Spread batter in prepared pan. 

Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. 

This cake keeps well at room temperature or in the fridge.

Make the topping: Whip mascarpone, cream, sugar and extract together until soft peaks form — don’t overwhip. Dollop generously on cake. It can be covered and refrigerated for up to 4 hours.

Cherry Sauce Source

Ingredients

2 cups frozen or fresh sweet cherries
½ cup sugar
1 pinch salt 
1 lemon 
1 Tbsp cornstarch 
3/4 cup water 

Method 

Place a medium-sized pot over medium heat. Add cherries, sugar, salt, and 1/2 cup of water. Stir to incorporate and bring the mixture to a soft boil.

Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the lemon juice to the pot. Stir to incorporate.

In a separate bowl, mix the cornstarch into the remaining 1/4 cup of water until it is completely dissolved and creates a slurry. Add the cornstarch slurry and stir until incorporated. Boil the sauce for at least one more minute to activate the cornstarch.

Continue to stir until the syrup in the cherry sauce is bubbling softly and has thickened enough to coat the back of a spoon. Take the cherry sauce off the heat, allow it to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

Crab Dip

 Source

Ingredients

1 lemon
3 tablespoons tomato paste
1 tablespoon honey
1 cup mayonnaise
2 tablespoons thinly sliced chives
1 tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)
2 teaspoons 'Rub with Love' Crab Cake Mix, plus more to taste
1 hard-boiled egg, finely chopped
1 pound fresh Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat and large pieces of crab left whole (1 lb of canned crab also works!)

Ideas for serving:

Toast points, rye cocktail bread, pita chips, pretzles, potato chips, crackers, celery, carrots, etc

Method

Grate the zest from the lemon, measuring out 2 teaspoons.

Cut the lemon in half and squeeze, measuring out 1 tablespoon of juice and removing any seeds. (Reserve the rest of the lemon for seasoning the dip with more juice later.)

Put the lemon zest and juice in a large bowl, add the tomato paste and honey, and whisk together until smooth.

Whisk in the mayonnaise, chives, cherry pepper, and Rub with Love Crab Cake Mix. Using a rubber spatula, gently fold in the egg.

Add the crabmeat to the bowl and toss it with the dressing.

Season to taste with more Crab Cake Mix and more lemon juice if needed.

Set a bowl of crab dip on a large platter and surround it with potato chips for dipping.

Cumin Seed Roasted Caulifower with Yogurt Sauce

Source 

Cumin Seed Roasted Cauliflower with Yogurt, Mint and Pomegranate

Ingredients

2 tablespoons olive oil (plus more for oiling the pan)
3 to 3.5 lbs fresh cauliflower
2 teaspoons whole cumin seeds
1 teaspoon kosher salt, plus additional
1 teaspoon freshly ground black pepper
1,5 cups plain yogurt 
1/2 cup crumbled feta (optional)
Chopped fresh mint leaves, for serving
Pomegranate seeds from 1 pomegranate, for serving

Method

Preheat oven to 425°F. Oil a large baking sheet or roasting pan.

Cut your cauliflower into bite-size florets (no need to make them all evenly sized.  Toss florets with 2 Tbs olive oil, cumin seeds, salt and pepper and spread out on prepared tray. Roast for 20 to 30 minutes, until cauliflower is tender and its edges are toasty.

Prepare feta-yogurt sauce by blending yogurt with feta in a food processor until smooth. 

To serve:  Dollop yogurt on cauliflower then sprinkle dish with mint and pomegranate seeds. 

Ombre Root Vegetable Gratin

 Source (check out the photo)!

Ingredients

Unsalted butter, for greasing 
2 cups heavy cream
3 garlic cloves, minced
1 small shallot, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon pepper
1 3/4 cups freshly grated Parmigiano-Reggiano cheese (5 ounces), divided
1 pound red beets, peeled and sliced on a mandoline 1/16 inch thick
1 pound sweet potatoes or garnet yams, peeled and sliced on a mandoline 1/16 inch thick
1 pound Yukon Gold potatoes, peeled and sliced on a mandoline 1/16 inch thick
1 pound turnips, peeled and sliced on a mandoline 1/16 inch thick

Method

Preheat the oven to 375°F. Lightly butter a 9- x 13-inch baking dish. In a medium bowl, whisk the cream with the garlic, shallot, salt, nutmeg, and pepper. Stir in 1 cup of the grated cheese.

In a large bowl, gently toss the beets with one-fourth of the cream mixture. Arrange the beets in the baking dish in an even layer, overlapping them slightly. Scrape any remaining cream from the large bowl over the beets. Repeat this process with the sweet potatoes, potatoes, and turnips, using one-fourth of the cream mixture for each vegetable. Press a sheet of parchment paper on top of the turnips, then cover the dish tightly with foil.

Bake the gratin for about 1 hour and 30 minutes, until the vegetables are tender. Uncover and top with the remaining 3/4 cup cheese. Bake until golden on top, about 15 minutes longer. Transfer the gratin to a rack, and let cool for at least 15 minutes before serving.

Brined Pork Tenderloin

Brined Pork Tenderloin - A Thomas Keller recipes From Ad Hoc at Home

Brine the Pork (about 4 hours before serving)

Pork Brine

1/2 cup honey
18 bay leaves
6 fresh rosemary springs
3/4 oz fresh thyme sprigs
3 oz fresh flat leaf parsley sprigs
18 cloves garlic, crushed with the skin left on
3 T black peppercorns
1 1/2 c kosher salt
12 c water
3 pork tenderloins (silverskin removed)

Method

Bring all the ingredients except the pork tenderloin to boil. Stir and  boil for 1 minute, until the salt is dissolved. Cool completely before adding the pork. (If you want to cool your brine quickly put the pot in a large bowl of ice).

 Put the pork tenderloin and  brine in a bowl just big enough to hold them. Let sit in the fridge for 4 hours (4 hours is the optimal time for brining...any more time left in the brine would make the pork too salty).

Cook the Pork

Ingredients

1 T canola oil
salt and pepper
1 T unsalted butter
1 garlic clove, crushed
3 fresh thyme sprigs
1 fresh rosemary sprig
4 - 5 slices cured (preserved) lemon slices
sea salt

Method

Remove the pork from the brine, rinse it and pat it dry. Let the pork sit at room temperature for 30 minutes.

Preheat oven to 350 F.

Heat the olive oil over medium-high heat in a large skillet. Salt and  pepper the pork. Put the pork in the hot skillet and cook until golden brown on all sides, about 6 minutes. Add the butter, garlic, thyme, rosemary and lemon slices. Cook for another two minutes basting the herbs, lemon and garlic with the juices in the pan.

Move the pork to a roasting pan with a rack set in it. Lay the lemon slices across the top of the pork, overlapping them a little. Top with the thyme, rosemary and garlic. Roast for 20 minutes, until the pork registers 135-140 on an instant read thermometer.

Let the pork sit for 15 minutes before slicing to serve.