Ile Flottante (or Floating Island)

By now you're onto my small obsession with all things French.  2011's trip to Paris might have stoked the flame but truly its been there for quite some time.  My first recollection of being smitten with la cuisine francaise was actually in middle school.  Living abroad in Saudi Arabia, our close friends were the closest thing to family therefore we spent many a holiday and holiday meal together.  Our friend Susan Elving made Coq au Vin one year for New Year's Eve and she made Ile Flottante or Floating Island the next year I believe it was for Christmas Eve.  I remember both meals very distinctly to this day and these French classic dishes remain a few of my favorites.  If you're not familiar with Floating Island, it is delicate, light as air meringue literally floating on a puddle of creme anglaise (or custard sauce) topped with caramel.  It is what I like to think of as "angel food" for a special occasion.

Susan brought the Floating Island dessert to our house. The meringue and custard were made ahead but my little sister and I got to watch her make a fantastic "web" of caramel.  Spoiler alert: I was not able to recreate the net of sugar this go round - I ended up with a soft caramel sauce instead- but I intend to attempt again pending some further research.  Susan cooked sugar down to a caramel (to thread stage I believe) that was then pulled into strands as thin as a spider's web and tangled together to form an avant garde kind of hat atop the meringues.  The sugar then hardened to crispy which added just a slight toasty crunch to the fluffy meringue and silky custard.   As you can imagine for two young, curious cooks in training, this was basically a yummy sugar laden art project and thus a big hit.

I looked at a few pictures online to give you a visual and this was similar to what I remember...

Amazing photo courtesy of http://www.latartinegourmande.com/

I studied a few recipes for the other components and landed on my dear friend Ina Garten's recipe.  My Mom and I made this dessert together on New Year's Eve and for the record, she is the.master of meringue.  I've been aspiring to make mile high meringue as she does on my cream pies for most of my adult hood... to no avail.  She tackled the meringues and I made the creme anglaise.  Note: The recipe serves 8-10 people.  It held up okay for left overs the next day as well.

Creme Anglaise:

4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac
Seeds of 1/2 vanilla bean, optional

**Can be made a day or two ahead of serving
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!

Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill until ready to serve.


Meringue:   

8 extra-large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar

**You want to make these the day of, especially for company, though a few hours ahead is fine.
Heat the oven to 250 degrees F. Line two sheet pans with parchment paper.

Beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 8-12 mounds  (depending on how big you want the servings to be) of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean. 

**In studying some other recipes, I learned some people actually cook the meringue in molds.  You can make individual size or a single large meringue in various shapes.  One recipe actually bakes the meringue in a pan lined with caramel sauce almost like a flan.  Here are a few other ideas to consider:

Martha Stewart uses a Tube Pan as a mold
A fellow blogger bakes the meringue in a pan and then scoops out servings into a wine glass
Pipe the meringue for a more polished presentation

For the caramel sauce... as I mentioned, I went with a smooth, soft caramel sauce as is the most common approach.  We actually struggled with Ina's recommendation.  We attempted her caramel method twice unsuccessfully.  I eventually switched gears and the below method was just right.

Caramel Sauce:

1 1/2 cups sugar
1/2 cup heavy cream
1 teaspoon vanilla
1/2 tablespoon butter

Measure the sugar into a dry sauce pan over medium heat.  Cook, swirling gently until the sugar starts to dissolve and turns golden brown.  This takes 4-5 minutes but don't leave it unattended because once it starts to turn to caramel, it goes quickly.  Remove the sugar from the heat and pour in the cream and vanilla.  (It will bubble like crazy and the sugar will seize up a bit.)  Whisk until the sugar dissolves completely.  Lastly, whisk in the butter which I think gives it a nice silkiness.  **This can also be done the day before- gently reheat when ready to serve.

To serve: place 1/3 cup or so of the creme anglaise in your dish of choice. Top with a meringue and drizzle with caramel sauce.  You can garnish with some candied almonds as Ina does though it really doesn't need anything else... 

I'm telling you the delicate meringue with the creamy custard and toasty caramel is to-die-for. Its like eating a fancy, delicious Parisian cloud.

Bon Appetit!

Braised Bourgignon-Style Short Ribs

There is nothing cozier on a cold winter night than a big bowl of this... 

A bottle of great red wine and a fire in the fireplace... That is exactly how John and I kicked off Christmas weekend last Thursday night.  Like most inexpensive cuts of beef, short ribs require a low-slow (3 hrs) cooking method but the result is fall-right-off-the-bone tenderness and a gravy that will make you lick your bowl clean.

Ingredients:   Serves 4 with leftovers

Braising:
3 1/2 pounds bone in beef short ribs, cut crosswise into 2 inch pieces
3 tablespoons vegetable oil
1 large onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons flour
3/4 of a 750 ml bottle of dry red wine
8 sprigs of flat leaf parsley
6 sprigs of fresh thyme
1 sprig of fresh rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
3 cups of beef stock (low salt)

Garnish:
3 slices of bacon
1 large shallot- chopped
2 medium carrots, peeled and chopped
1 package cremini or baby bella mushrooms, halved/quartered
2 thyme sprigs, leaves removed
2 tablespoons of brandy or dry vermouth
1/4 cup fresh flat leaf parsley, chopped

In a large cast iron dutch oven, heat 2 tablespoons of the vegetable oil over medium-high/high heat.  Season the ribs generously with kosher salt and black pepper.  In two batches, brown the meat on all sides - roughly 2 minutes per side.    Don't disturb them except for to rotate after 2 minutes.  This allows them to develop a nice crust.  Remove and drain on a papertowel.

Pour the fat out of the pan (do not rinse) and add 1 tablespoon of olive oil back to the pot.  Lower heat to medium.  Add the onion, celery and carrots.  Cook for 4 minutes, stirring often.  Preheat the oven to 350 degrees at this point.

Add the flour to the pot, toss to coat the vegetables and cook for 2 minutes before adding the wine.  Scrape the bottom of the pan to loosen all of the bits with the help of the wine.  Add the ribs back to the pot and bring to a boil.  Lower the heat to medium and simmer for 15-20 minutes until the wine has reduced a bit.

Add the beef stock, garlic and fresh herbs (whole on the stems is fine).  Cover the pot and place in the oven.  Cook for nearly 3 hours or until the bone can be easily pulled out of the meat.

While the ribs are in the oven- prepare the vegetables for the garnish.  This is where the bourgignon style bit comes in... Render the bacon in a saute pan over medium heat.  Remove the bacon once crispy.  Add one teaspoon of olive oil, the shallot, carrot and mushrooms to the pan and cook for 5-7 minutes or until the vegetables are tender and beginning to brown.  Add the thyme leaves for the last minute.

Add the vermouth/brandy and cook (or flambe if you like drama of a flame) until the liquid has evaporated.  Season with salt and pepper and set aside.

Now back to the ribs... remove the ribs from the pot and set in a separate dish.  Strain the gravy through a sieve to remove the remaining vegetables, herbs, etc.  Return the ribs to the pan and pour the gravy over.  Gently fold in the garnish mixture and fresh parsley.

Serve over your favorite whipped potatoes (I like to whip half boiled potatoes and half boiled parsnips with butter and thyme and garlic infused cream) or buttered egg noodles with crusty bread for dipping.  You can crumble the bacon over the top as well.  I served a baby kale salad with balsamic vinaigrette, parmesan and pomegranate seeds on the side. 

While the recipe has numerous steps and takes 4 hours total, I assure you it is simple and the active time is minimal-  perfect for a Sunday or Saturday afternoon.  These are great for entertaining too as the short ribs can be made up to a day ahead of time and reheated before serving.  Add the parsley at the very last minute.

Butterfinger Truffles

While we're on the subject of Holiday sweet treats- I wanted to share a super simple recipe for homemade chocolate truffles.  These are extremely rich little nuggets of punch you in the tongue chocolate-ness.  Truffles are really quite easy to make but they look elegant and sophisticated- perfect to set out at a holiday cocktail party as I did or to wrap in festive packaging for hostess or office gifts.

I saw this recipe in the December issue of Bon Appetit and decided to give it a try because John is gaga for butterfingers...

10 ounces of semisweet or bittersweet chocolate, finely chopped

1 cup of heavy cream

1 tablespoon of butter

1 1/2 cups chopped butterfinger candy bars (about 8 ounces)

1/2 cup unsweetened cocoa powder

peanuts for garnish (optional)

I used semisweet chocolate- honestly I might consider using a portion of milk chocolate in here next time.  As is, they are for the darker chocolate lover for sure..

Place the chocolate (not the butterfinger yet) and the butter in a glass bowl.  Bring the cream to a gentle boil in a saucepan and then immediately pour over the chocolate.  Let sit one minute and then whisk until smooth.  Mix in the butterfingers, cover, and refrigerate 2 hours or overnight.

When ready to roll (ha, get it?!)  put the cocoa powder in a shallow bowl and line an airtight container with parchment paper.  I used a 3/4 inch ice cream/cookie scoop to portion the chocolate and rolled in into balls by hand.  I recommend spraying your hands with nonstick spray to prevent excess sticking. 

Roll the balls lightly in cocoa powder and place in the storage container.  Refrigerate until ready to serve. 

You could probably roll them in powdered sugar if you prefer a different look or sweeter flavor.  Bon Appetit suggested garnishing them with peanut halves or pecans which would be cute but I'm not quite sure how you'd made them stick??

What's not to love?!   The rich smooth chocolate ganache melts in your mouth yet you have a subtle peanutbuttery crunch factor as well.  Will definitely be making these again soon...

Prosciutto wrapped Pork Tenderloin

Otherwise knows as Saltimbocca or "jump in the mouth" translated from Italian, the concept of wrapping veal or chicken in prosciutto with sage leaves is not a new one.  I happen to LOVE this flavor combination- especially for fall- and my experimental method of wrapping the whole tenderloin turned out very well if I do say so myself. 

This was a quick, relatively fuss free (and healthy) weeknight dinner but the presentation would certainly impress company too. 

Serves 2 with leftovers

1 pork tenderloin
6 thin slices of prosciutto
10-12 fresh sage leaves
salt and pepper

Preheat the oven to 350 degrees.

First rinse the pork and pat it dry with papertowels.  Trim off any big fat pieces or silver skin and season well with salt and pepper.  Next lay 4 slices of the prosciutto out on a large cutting board.  You want them to be at a slight diagonal and overlapping about half an inch.  (This should be the entire length of the pork.)

Lay the sage leaves down the middle of the prosciutto per the picture below.  You want the outer part of the leaf to be down on the prosciutto.  Depending on the size of the leaves, you might use two to be sure you get the sage flavor all the way around the pork. 

Lay the pork in the middle and starting on the end where you first layed the prosciutto, wrap it up around the pork.  My prosciutto wasn't long enough to get all the way around the pork  so I layed two more sage leaves and two slices of prosciutto (horizontally this time) to cover the seam.

Heat two tablespoons of olive oil in a large skillet over medium-high heat.  Sear the pork on all sides- rotating every 2 minutes until the prosciutto is golden brown.  If your skillet is oven proof you can throw the whole thing in the oven.  (I transferred the pork to a baking sheet lined with tin foil.)  Roast the pork in the oven for 20 minutes or until the internal temperature at the thickest part reaches 145/150 degrees for medium.

Let the pork rest for 10 minutes before slicing on an angle.  (Use a very sharp knife to cut 1.5 -2 inch slices so as to not pull all of the prosciutto off while you slice.)

As far as sides for this- I sauteed some fresh asparagus right in the same skillet while the pork was in the oven. I wanted to take advantage of the yummy salty flavor that the pork fat and prosciutto left behind.  (I tossed in one minced garlic clove too.)

I also had a balsamic fig jam in the fridge that I made from Thomas Keller's Ad Hoc Cookbook.  (Book and jam both amazing- you'll see much more from that soon.)  I put a little spoonful next to the pork and the sweetness was a great accompaniment with the saltiness of the prosciutto.

 If you are entertaining, the pork would be amazing with a butternut squash risotto or ravioli on the side.  (Whole Foods has a great butternut squash ravioli in the freezer section.  I boil per the package instructions and then toss it with some butter browned slightly in a skillet with some sliced fresh sage.)

Tarte au Citron (Lemon Tart)

I still can't kick my infatuation of all things French since our recent Paris trip so when looking for a light and elegant dessert to take to a dinner party, I tested my patisserie skills on an authentic tarte au citron.  I researched a number of recipes before landing on a hybrid of a french sabayon lemon filling courtesy of Thomas Keller and a simple pastry crust from Ina Garten.  Ina's lemon meringue tart also looked divine however I was looking for the proper french method and I wasn't up for fussing with meringue. 

I can say with confidence that I will not be deviating from this lemon tart filling. Ever.  It was perfection as far as I'm concerned.  The lemon was bright and fresh without being overwhelmingly tangy and the texture was light, I'm talking cloud-like, yet creamy at the same time. 

So anyway.. here it is.  I did one and one half times recipe to fill a 10 inch tart shell, I had a little more than I needed but trust me it didn't go to waste.  I poured the extra into a ramekin and enjoyed it straight up- almost like a mousse- the next day. It would be lovely served this way too, maybe with a handful of fresh raspberries in the bottom.

Lemon Sabayon:

3 large eggs, cold
2 large egg yolks, cold
1 cup sugar
3/4 cup lemon juice (I used 2 meyer lemons* and 1 regular lemon)
zest of one meyer lemon
9 tablespoons of unsalted butter, cut into 9 pieces

*Meyer lemons are a splurge but worth it if you can find them.  They have a delicate lemon flavor with almost a hint of orange.  They have an orange hue to them as well as you'll see compared to a regular lemon.

I'm giving you the instructions verbatim because it worked beautifully for me and I don't want anything to get lost in translation...

"Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.

Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.

Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold."  (I refrigerated mine for 24 hours.  Let the tart sit out 20 minutes before serving.)

Read More http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349#ixzz1bFW3laSX
 
The tart shell can be made a few hours in advance.  I have to say this was yummy but not remarkable.  Mostly likely because the lemon filling stole the show.
 
Tart Shell:
 
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon Kosher salt
1 stick of cold unsalted butter, diced
4-5 tablespoons of ice water

Preheat oven to 375.

Combine the flour, sugar and salt in a bowl. Freeze for at least 30 minutes.  Transfer to a food processor fitted with the metal blade and pulse one or two times.  Next add the butter chunks (which I also freeze for 10 minutes or so) and pulse until the mixture has only small clumps.  Lastly, add the ice water (starting with 4 tablespoons and adding if needed) and process until the mixture just forms a ball of dough.  Flatten into a disk, wrap in plastic wrap and refrigerate for a minimum of one hour before rolling it out as you would a pie crust.

Lay the dough gently into a 9 or 10 inch tart pan with a removable bottom. (Next time I would do 1.5 times the recipe if I were using a 10 inch tart pan.)   If you try to stretch the dough, it will shrink back up while baking.  Roll a rolling pin over the top to cut off any extra dough.  Line the crust with a piece of tin foil coated with nonstick spray and then fill with dried beans, rice or pie weights.  Bake for 15 minutes.

Carefully lift the pie weights/beans out using the tin foil and prick the pastry all over with a fork.  Return to the oven and bake 10-15 minutes more until lightly golden brown.

Cool before filling.

I served the tart with a few fresh raspberries on the side.  I neglected to get any pictures as I served it so you'll have to trust me that it was beautiful AND delicious.

Chiles Rellenos with Corn and Okra Succotash

I'd been oogling this recipe ever since I first saw it in Food and Wine magazine last summer.  Tim Love of Lonesome Dove restaurant in Fort Worth, TX did a tex-mex/bbq menu for the Fourth of July that looked absolutely heavenly.  John and I had some friends over for dinner last weekend and seeing as one was from Austin and one went to school in Dallas, we decided on a tex-mex theme.  I served these chiles rellenos alongside Pork Tacos al Pastor, a pitcher (or two) of strong margaritas and a Pat Green and Robert Earl Keen playlist...

Serves 6-8

10 poblano chiles

5 slices of bacon, sliced into half inch pieces

4 ears of corn, kernels cut off

1/2 medium red onion, cut into small dice

1/2 red bell pepper, cut into small dice

4 cloves of garlic, minced or grated

1/2 pound okra, sliced into 1/2 inch pieces (about 2 cups)

1 bay leaf

1/2 teaspoon chile powder

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1 cup of chicken stock

2 cups of Monterey Jack cheese, shredded

I took a few short cuts from Tim Love's original recipe.  He grills the peppers first before removing the skins, seeds and and cores.  He later cooks the stuffed peppers in a cast iron pot on the grill whereas I started with raw peppers and cooked them in foil packets directly on the grill.  Frankly they came out great so I'm sticking with my method.

I made a slit from the core of of the pepper all the way down.  I then used a pairing knife to cut the inner core and seeds out.  NOTE: Poblanos are typically pretty mild but I had a few firey ones in this batch.  If you don't love heat, you'll want to cut the inner white ribs out as well to be safe.

 

To make the filling, I first cut the kernels off of the ears of fresh corn and set aside.  Next I started the bacon in some olive oil in a dutch oven (you want something with a lid) over medium heat.   While the bacon rendered, I cleaned and prepped the okra, onion, bell pepper, and garlic.  As soon as the bacon started to brown, I added the onion and pepper to the pot and cooked for 3-4 minutes.

Next I added the corn and okra, cooking another 4 minutes.  Lastly I added the garlic and spices, tossing everything together to cook for 1 minute before pouring in the chicken stock and seasoning with salt and pepper.

I turned the heat down to medium-low and covered the pot- letting everything cook together for another 6-7 minutes until the juices thickened into a sauce and the okra was just tender.

I made tin foil "boats" to fit about 5 peppers each. Working directly in the foil, I spooned corn filling into each pepper.  You want them full but not overflowing.  I then topped each pepper generously with cheese, tucking it down into the pepper so it wouldn't melt off while cooking.  I used a second sheet of tin foil sprayed with Pam to cover the packet.

John grilled the packets for roughly 10-15 minutes- I would guess at around 350 degrees.  You want the peppers to steam until tender and the filling and cheese to warm through and melt.  You could technically do this in the oven too but you'd lose the smoky flavor you get from the grill.

Once the peppers are done, you can keep them warm in a low oven until serving.  These would make a great vegetarian entree with some black beans, rice or avocado on the side.  Or you can serve them as a veggie and starch side-in-one as we did alongside your favorite tacos or enchilladas.  Either way, make sure you have a cold beverage and maybe some sour cream to cool you (and your mouth) down on a hot summer night.

Pesto Zucchini Flatbread

Summer is in full swing here in Kentucky which means our gardens, farmer's markets and even Krogers are fully stocked with local delicious fruits and vegetables.  My mother's garden grows zucchini overnight or so it seems recently thus I'm fortunate to get a regular share of the bounty.  I have a couple of my favorite summer squash recipes to share this week.  First up: a super simple flatbread/pizza... a great option for a quick weeknight dinner or the perfect starter for a casual get together.

1 recipe of your favorite pizza dough (I used the Pillsbury thin crust dough in the can)
2 small/medium zucchini, sliced thinly (1/8 of an inch if you have a mandoline)
1/4 cup of fresh or prepared pesto
3 tablespoons of olive oil
1 generous cup of shredded Italian cheeses (I used a blend of provolone, parmesan, and asiago from Sam's. Any combination of your favorites will do.)
1 teaspoon of fresh thyme, chopped  (optional)
the zest of one lemon (optional)
salt and pepper

Preheat the oven to 425 degrees.

Unroll or flatten the pizza dough on a cookie sheet.  (I put a tablespoon or so of corn meal down first to make the crust extra crispy and to prevent sticking but its not entirely necessary.) 

Mix the olive oil and pesto together is a small bowl.  Drizzle, spread or brush the pesto mixture evenly over the dough.

Next spread the cheese over the pesto.

Lastly lay the zucchini over the top in rows, slightly overlapping, and season with a bit of salt and pepper.

Bake for 12-14 minutes until the edges are golden brown.  Peek under the crust to be sure its golden brown as well so that it doesn't get soggy.

Sprinkle the top with the fresh thyme and lemon zest before cutting the flatbread into squares.  I like to cut small 2 inch by 2 inch pieces to serve as an appetizer.  Serve warm from the oven or even at room temperature with your favorite crisp white wine, a Pinot Grigio would be perfect. 

Next up: a summer vegetable farro salad and my favorite zucchini bread.  So check back soon!

Leek and Asparagus Risotto with Seared Scallops and Meyer Lemon

If I had to proclaim a "specialty" in the kitchen, it would likely be risotto.  It is a family favorite therefore I've had plenty of practice to refine my method.  Risotto is incredibly versatile- you can dress it up in a number of different ways.  It is wonderfully rustic and simple all by itself- a delicious vegetarian entree idea, however it also makes for an elegant accompaniment to your favorite seafood or protein.  I made this particular combination with friends a few months back and again for Father's Day. 

Serves 6 as a main course.

Ingredients:

18 large scallops

1 1/2 cups of Arborio rice

3 large leeks, white and pale green parts only

1 bunch of asparagus, tough ends removed

1 meyer lemon (regular lemon if you can't find one)

3 cloves of garlic, minced or grated

2/3 cup of grated parmesan cheese

1/4 cup of fresh basil, chopped

3 tablespoons of olive oil

2 tablespoons of butter

1/2 cup of white wine

6-8 cups chicken stock or broth

Prep ahead of time or before you start the cooking process:

*Pat the scallops dry with a paper towel

*Clean the asparagus and cut into half inch pieces

*Remove dark green parts of leeks, halve lengthwise and slice into half inch pieces.  Rinse well in bowl of water to remove any sand.  Dry on a paper towel.

*Zest and juice one meyer lemon.

The process of cooking the risotto takes 20-30 minutes.  Constant stirring is the trick to keeping it creamy so be prepared to man the stove for the last 30 minutes before serving (the scallops can be done first) or have a few friends handy to help stir and pour while you work on the scallops. 

Heat a skillet over medium-high/high heat.  Season the scallops with salt and pepper.  Sear them in a few tablespoons of olive oil for roughly 3 minutes a side.  The trick to perfectly seared scallops is to leave them alone.  Avoid the temptation to flip them or shuffle them around the pan.  This allows the sugars to caramelize creating a sweet and golden crust.  Remove from the pan and set on a plate tented with foil to keep them warm.

Look at these beautifully fresh scallops! They smelled so sweet and delicious that we sampled one "carpaccio" style with a drizzle of meyer lemon juice and a bit of zest. Yummm....



When you are ready to start the risotto, start with the olive oil in a large heavy bottomed sauce pan or cast iron pot over medium heat.  Add the leeks and saute 4-5 minutes until soft and translucent.  Next add the garlic and the rice and saute another 2 minutes until the rice looks almost translucent and barely golden.  (Don't let the garlic burn.) Then add the white wine and stir until almost entirely dissolved.

Now you begin with the chicken stock.  Some people will say you should warm the stock on the stove before you begin to add it but I've found that as long as its room temperature (and not cold) it works fine as is.  You add the stock 1/2 or 2/3 of a cup at a time, stirring constantly over medium heat.  As soon as the liquid looks almost totally absorbed, you add more stock.  You continue this until the rice is cooked and the mixture is creamy.

I added the asparagus as soon as the rice was getting close to tender.  When the rice and asparagus were just cooked through, I added the cheese, butter, lemon zest and basil with one more healthy splash of stock.  I removed the pan from the heat at this time.  (Once you've gently stirred it all together, check the consistency once more. You want it to appear a bit looser than you think it should be- add more stock if needed.  It will continue to set up as you serve it.)

My other important secret to luxuriously creamy risotto is serving it immediately- if you let it sit too long, the starches seize up and it becomes sticky.

Serve the risotto in a rimmed soup bowl and top with the scallops.  Drizzle some of the meyer lemon juice over the top.  You could garnish with some more fresh basil as well.  (Note my Scallops didn't get as brown as I would have liked in this case.)

For 45 minutes to an hour of effort, this meal is definitely a stunner.  Serve with your favorite side salad and a crisp white wine.  For Father's Day we celebrated with a bottle of Duckhorn Savignon Blanc from California which was just perfect.

Other delicious risotto ideas:

Mascarpone and porcini mushroom

Artichoke hearts and parmesan

Gorgonzola and crispy pancetta

Sun dried tomato and goat cheese

Once you've mastered the technique, you can experiment with the mix-ins to create dozens of great recipes.

Warm Potato Salad with Sherry Vinaigrette

It is grilling/cookout/patio entertaining season and I know I'm always looking for new and exciting side dish ideas and I'm guessing that you are too.  This potato salad recipe (inspired by a grilled version that I saw Bobby Flay prepare on tv a few weeks ago) is a great departure from the standard mayo-laden variety.  It would go perfectly with just about any grilling menu and I particularly like that it can be served warm, at room temperature or cold.

Serves 4 as a side.

Ingredients:

2 generous pounds of red skin new potatoes, scrubbed well
3/4 cup grape or cherry tomatoes, halved
1/2 of a small red onion, thinly sliced
1/4 cup of good olive oil
3 tablespoons of sherry vinegar
1 1/2 tablespoons of dijon mustard
1 clove of garlic, grated
drizzle of honey
kosher salt and pepper to taste
1/4 cup of sliced fresh basil (or parsley)
1 tablespoon of capers, drained

Place the potatoes in a saucepan and cover with water.  (If the sizes vary significantly, halve the largest potatoes so they are closer in size to the smallest ones.)  Add a few tablespoons of kosher salt and bring to a gentle boil over medium-high heat.  Cook for 8-10 minutes or until tender.  Drain fhe potatoes and when cool enough to handle, slice into bite sized pieces.

While the potatoes are cooking, make the vinaigrette in the bottom of a large glass bowl.  Whisk the sherry vinegar, mustard, honey, garlic, salt and pepper together first, then whisk in the olive oil until emulsified. 

Add the tomatoes, onion and capers- then add the warm potatoes and fresh basil- tossing everything gently to coat in the dressing.  The warm potatoes absorb more flavor than mixing in cold potatoes.  Taste and add more salt and pepper if desired.  Serve immediately or refrigerate to serve later.

My pictures really don't do it justice but I assure you it was quite delicious.  On this occaison, I served it alongside a piece of salmon roasted in the oven with a schmear of pesto over the top (a super quick/easy weeknight meal).  I am confident this one will be a summer potluck staple from here on out! 

Lamb Tenderloins with Roasted Fingerling Potatoes and Sauteed Spinach

"Lamb tenderloins??" You might be scratching your head as I realize these aren't something you see at your average Kroger meat counter. So allow me to let you in on a little secret... we're talking about the most tender, delicate, delicious morsels of lamb you will ever experience. Growing up in Saudi Arabia, lamb was the most popular of proteins, therefore my mom was able to get these on a regular basis. I'm convinced that the Saudi Royal Family must have some secret deal with the U.S. Government that says all lamb tenderloins will be exported for their exclusive dining pleasure because they truly are hard to find. There was actually a small butcher shop in Charleston that carried them but even they were most often sold out. I finally asked what the deal was and they told me there was an older (I'm envisioning wealthy) woman out on Wadamalaw Island that called in every week to buy every last one of them as they came in. So imagine my surprise (and delight) when I spotted them at Fresh Market a few weeks ago!!There are a little pricey (I think $14/lb?) but WORTH.IT. Marinated simply in the following marinade (1 hour is sufficient), a quick grilling or pan searing of these babies is all you need for what I assure you is a super special meal... Lamb Marinade: 2 large cloves of garlic, minced 1/4 cup olive oil juice of 1 lemon 1 teaspoon of salt 1/2 teaspoon of black pepper 1 generous teaspoon of fresh rosemary, chopped *This was just enough for one pound of lamb. Similarly, I dressed my cleaned, halved fingerling potatoes with a mixture of: 3-4 tablespoons of olive oil 1 teaspoon of kosher salt 1/2 teaspoon of black pepper 2 cloves of garlic, minced 1 teaspoon of fresh rosemary *I had a bag of fingerlings from the store, roughly two pounds, maybe not quite... I tossed the potatoes in the mixture and then roasted them at 425 degrees for approximately 35 minutes total. I started them cut side down and then flipped them half way through. Just as I put the potatoes in for the second half of bake time (post flip), I cooked my lamb. I removed the lamb tenderloins from the marinade and seared them over high heat- in a drizzle of olive oil- for barely 2 minutes per side. They were perfectly caramelized on the outside and a lovely medium/medium rare inside. I let them rest, tented loosely with tin foil while I quickly sauteed one bag of baby spinach in the same pan. I thinly sliced two garlic cloves to add in with a drizzle of oil, salt and pepper. It cooks down almost immediately over medium heat. (I take it off the heat before the last of the leaves have wilted to ensure it doesn't get too soft.)

A classic "steak house" dinner made even more special by way of lamb. Just as with chicken, pork or beef, the lamb tenderloins are melt-in-your mouth tender and juicy. You MUST keep your eyes peeled for them... you'll thank me!

This meal serves 4 however I would use 2 bags of spinach.

Lime Tart with Blackberries

While waiving goodbye to summer, I decided to squeeze one last seasonal/berry dessert in while enjoying the lingering warm weather. I found a recipe for a Lime Tart with Blackberries and Blueberries in the June issue of Bon Appetit magazine. I adapted it slightly based on the time and ingredients available to me for an impromptu dinner party... Fresh Lime Curd:

3 large eggs

3 large egg yolks

1 cup sugar

3/4 cup freshly squeezed lime juice

6 Tablespoons (3/4 stick) butter, cut into pieces

Whisk the eggs, sugar and lime juice together in a saucepan until well blended. Cook over medium low heat- stirring constantly- until the mixture thickens into a custard. I was on medium-low heat for 7-8 minutes. I would recommend you start on low, if it takes much longer, gradually increase the heat until it starts to thicken.

Remove the curd from the heat and strained it into a large glass bowl to remove any clumps. Add the butter, let set for a minute until softened and then whisk until smooth. Cover it with plastic wrap so that it is laying directly on top of the lime curd and refrigerate for 3-4 hours. (Can be made the day ahead.)

I decided to roll with a simple graham cracker crust, reminiscent of a key lime pie. It might not be quite as elegant as a pastry crust but I love the contrasting crispy-crumbly texture with the smooth and creamy curd.

Graham Cracker Crust:

1 and 1/2 sleeves of Graham Crackers (I used low fat)

1/4 cup of brown sugar

2/3 of a stick of unsalted butter- melted in the microwave

Break the graham crackers by hand into the food processor and then pulse until they are broken down into even crumbs. Then add the brown sugar and melted butter, pulsing until evenly incorporated. (It should clump together like wet sand when you pinch it.) Spread the crumbs into a 9 inch tart pan with a removable bottom (sprayed lightly with non stick spray) and then press into the bottom and up the sides using a metal measuring cup.

Bake the crust at 350 degrees for 10 minutes or until lightly golden brown. As soon as you can smell it toasting, its done.

I let the crust rest until just before my dinner guest were to arrive. I then filled it with the lime curd and arranged fresh blackberries over the top. I started with a ring around the outside of the tart and then worked inward, creating concentric circles. (Bon Appetit adds a heap of blueberries in the center as well as a jam glaze for some additional wow factor.)

I stored the tart in the fridge until it was ready to serve. I then removed the tart from the pan (pushing the bottom up and over the edges) and sliced into 8 generous pieces. Hint: Use a very large knife so that you can simply press down to cut versus dragging a knife through the tart. It keeps the filling and berries in place for a cleaner presentation.)

This was the perfect light (kind of) and fresh ending to my dinner menu of Oven Barbeque Shrimp and Grits with Baked Jalepeno Cheddar Grits.

*As I was just linking back to this recipe posted last summer- I saw that I served a Fresh Berry and Lemon Curd trifle with it! Honest to goodness, I'd forgotten. I can say again that it works very well wtih this menu- the freshness and tang of the citrus and berries cuts through the richness of the meal.

Roast Chicken with Garlic Mashed Potatoes and Sauteed Kale

I might have to rename my blog "Accidental Syrup: Ina's Biggest Fan" based on the number of Barefoot Contessa recipes that I've featured over the past year- yet I've only scratched the surface of all the dishes I want to try. I feel as if I've been called to spread the gospel that is Ina Garten's cooking. She is my hero on many levels- one of which is that of the Roast Chicken. She has published three or four variations of this recipe over the years and I mean it when I say, its bound to make anyone a believer. Her perfectly roasted chicken embodies all that is great about Ina. It is a classic, timeless recipe that is perfect for a lazy Friday night at home or to impress dinner guests. (If you could set a table like Ina- ideally with a picturesque Hampton's landscape- you could serve Stoffer's mac and cheese and make guests feel special.) I was in need of a comfort food kind of evening so I served the chicken with roasted garlic smashed potatoes and some greens however come fall, roasting a mix of root vegetables alongside the chicken will definitely be the way to go. I won't regurgitate the recipe (you can access it via the link provided above) because I followed it to the letter with one exception- I omitted the bacon simply because I didn't have any. I will say that I'd highly recommend that you use a real chicken when you do this- and by real I mean all natural, organic, all that good stuff. I promise you it actual tastes better, like chicken believe it or not! (Fresh Market here in Lexington has "roaster chickens" in the case that are perfectly 5-6 pounds in weight, innards and such already removed.) Beautiful, isn't she?? I'm not necessarily a gravy kind of girl but no self respecting home chef could throw all of this purely delicious FLAVOR down the drain...

I made a gravy just as Ina suggests in the recipe however I added one teaspoon of flour to the fat before any liquid. My gravy came out rather thick, which some might prefer. I'll try it without next time.

Roasted Garlic Mashed Potatoes:

4 yukon gold potatoes- peeled and cubed

1 whole head of garlic- wrapped in tin foil

1/2 cup light sour cream

1/4 cup of milk (2% or whole is best)

4 tablespoons of butter

1 teaspoon of salt (more to taste)

1/2 teaspoon of pepper

(I roasted the garlic in the oven alongside the chicken for one hour.) Meanwhile I boiled the potatoes in salted water for 10 minutes or so until fork tender. Next,I warmed the milk and butter together in the microwave until the butter was melted. When the garlic was done, I sliced off the top and squeezed the roasted cloves out into the bowl with the milk and butter. I mashed the cloves up with a fork, making a little slurry with the milk and butter. I tried to go sparing on the fat here which is feasible seeing as you get so much flavor from the roasted garlic....

Once the potatoes were cooked through, I drained them and put them back in the pot to mash, mixing the sour cream, butter/milk/garlic mixture, salt and pepper in as well. I like a "rough" mash where there are still a few chunks and bits left for texture. If you want a smooth and creamy version, you can blend it all together in a standing mixture versus in the pot.

The Kale was actually left over from the night before. I used the pre-washed bag of kale greens for the first time and honestly I'm not a fan. There were a ton of stem pieces that added more bitterness and roughage than I like. I prefer to start with a whole bunch, wash the leaves, remove the entire stem and then to rip the leaves into bite sized pieces. I saute it in a large skillet over medium heat with a tablespoon of olive oil and 2-3 garlic cloves- minced or sliced- until bright green all over. I then add 1/4 cup of stock or water and cover with a lid to steam for 5-6 minutes until tender. I then finish it with some salt, pepper, and one tablespoon of vinegar at the end. Balsamic, rice wine, red orwhite wine, any vinegar will do.

Ina, you've outdone yourself again. This was comfort food at its finest, for sure. I enjoyed a glass of Dynamite Chardonnay with the meal which I think paired very nicely. John's not much for white wine so he was sipping on a Frog's Leap Zinfandel that we enjoyed on our recent trip to Napa. It also worked very well.

Summer Tomato Bruschetta

I realize I've gone bonkers with summer tomato recipes lately, but its for good reason. Kentucky tomatoes are A.M.A.Z.I.N.G. and this is my first summer as a resident here... so I'm like a kid in a candy store... This bruschetta recipe is the perfect appetizer (casual yet elegant) or even a quick and easy lunch. The tomato mixture can be prepared in advance and stored in the fridge for up to 24 hours. Use any kind of tomato you like (grape, cherry, red, yellow, heirloom, etc.) the fresher, the better. Summer Tomato Bruschetta: 2 red roma tomatoes, diced 2 yellow roma tomatoes, diced 1 clove of garlic- grated with a rasp 1-2 tablespoons of good quality olive oil 5 large basil leaves, thinly sliced 1/2 teaspoon of kosher salt a few grinds of pepper Balsamic Glaze for drizzling* *You can find balsamic glaze at Whole Foods, Fresh Market, and Harris Teeter for sure. It is GREAT stuff. Its excellent drizzled over hummus, grilled chicken or fish, or over any type of tomato salad. If you don't have it, add 1 tablespoon of balsamic vinegar and a small squeeze of honey to your tomato mixture instead. Gently fold all of the ingredients together in a bowl. Again you can set it aside or refrigerate until ready to serve. (You might wait and add the basil at the very last minute.) In this case I used ciabatta bread sliced in half horizontally. I used roughly 2/3 of the loaf as an appetizer for 4 people... we definitely ate it all. You could also use baguette rounds or slices of your favorite artisan bread. I will say using a thicker bread like a ciabatta made for messy eating. The tomatoes had a tendency to fall off the bread as you took a bite. A thinner slice might be ideal. I put the bread, cut side up, on a baking sheet and broiled it in the oven for 2 minutes (watching carefully not to burn) until just golden brown. Broiling gives you a toasty outside and a soft inside- however if you prefer to dry the bread out a bit for a crunchier toast, bake at 375 or 400 degrees for 15-20 minutes. (I've used the store bought bruschetta toasts before and they are pretty tasty as well.) If you're not shy about garlic, you could rub the toasted bread down with another clove of fresh garlic to give it extra zing. Otherwise, slice the bread into squares and spoon the tomatoes over the top. After the bruschetta is plated (at the very last minute), drizzle with the balsamic glaze. Buon Appetito!

Guest Chef Annie Cobetto's Signature Sliders

My sister was home for a visit recently and she prepared a fantastic meal for my parents and I one evening. (John was working-sadly, he misses a lot of fantastic family meals these days...) This amazing slider sampler was, ironically, created by my sister, the Pescetarian. (NOTE: Pescatarians are essentially vegetarians that eat seafood. She has a toe in the vegan pool as well, eating very few animal products.)

As a pescetarian/vegan, Annie has to try really hard to work enough protein into her diet on a daily basis, therefore she consumes a LOT of veggie burgers. She was telling us that she's always looking for ways to jazz up her veggie burgers and that lead to the idea of preparing some of her creative slider creations for us. She used beef for our dinner (veggie burger for hers)- we used locally raised, organic Laura's Lean Beef.

She kindly shared her notes with me so that I could share them with you...

King Burgers with Roma Tomato Jam, Goat Cheese and Caramelized Onions

"King Burger" Seasoning:

2/3 lb ground beef

generous 1/2 teaspoon of Lawery's Seasoning Salt

1 tablespoon of A-1 steak sauce

1 tablespoon of finely chopped onions

one small clove of garlic, minced

*My dad won first place in a local beef festival cook off with this burger recipe. He stuffed the patties with saga blue cheese before grilling.

She formed two inch patties -slider style- and grilled all of the different burgers at the same time. For this variation, she topped the burgers with some of my mom's leftover Roma Tomato Jam (featured in last summer's "Home Sweet Home" post), some sliced onions that she had caramelized and finished in the pan with a splash of brandy and some chopped mushrooms, and goat cheese crumbles. All served up on a delicious whole wheat dinner roll- the perfect "slider-size" bun. LOTS of flavor happening in these.

Cuban Style Burgers

2/3 lb of ground beef 1 small clove of garlic- minced 1/2 tsp chile powder 1/2 tsp cumin 1 tablespoon chopped cilantro 3 dashes Tabasco salt and pepper

These little gems were served on mini yeast roll layered with grilled sliced ham, Monterrey Jack Cheese and Relish Mustard: Mix equal parts (2 tablespoons of each would be plenty) spicy brown mustard, yellow mustard, and sweet pickle relish -she also minced a Clausen pickle spear and mixed that in as well. These were also fantatic- I happen to be a sucker for a cuban sandwich so anything that falls into that category is going to be a winner by me.

Classic Cheese Burger with Summer Vegetables:

Last but not least, she made a mini all American cheese burger spiced up with some of our favorite summer veggies on a mini wheat roll.

Pickled Cucumber and Vidalia Onions: Soak peeled and thinly sliced cucumbers and Vidalia onions in a brine of equal parts cider vinegar and water, with a pinch of sugar.

Sliced garden fresh tomatoes dressed with a lemon dill vinaigrette (equal parts lemon juice and olive oil, a dash of dijon mustard, salt, pepper and fresh dill).

These were classically fresh and delicious. The tang of the dressed vegetables really brightened these burgers up. You could season the meat simply with salt and pepper, use your favorite grilling seasoning or the King Burger recipe above.

If you're not dizzy from the details yet, she took it one big step further in preparing a Chipolte Ketchup and Garlic Saffron Aioli to accompany our sweet potato french fries. (Store bought- in the freezer section- and excellent.)

Chipolte Ketchup:

1 cup ketchup

1-2 chipotle peppers in adobo (minced) about 1 T of the adobo sauce from the can

1/2 to 1 T balsamic vinegar

Fresh Garlic Saffron Aioli: (makes a big batch)

2 whole heads of garlic 3 egg yolks 2 tablespoons fresh lemon juice 1 tablespoon saffron threads (definitely a SPLURGE, you could use less and still get the flavor) 3/4 cup canola oil 8 garlic cloves, minced 1 teaspoon salt 3/4 cup olive oil Heat oven to 350. Wrap each head of garlic in foil and roast in oven until soft (about an hour) Unwrap, and let them cool. In a medium bowl, whisk together egg yolks and lemon. Set aside. (She mentioned that next time she'd add some of the zest as well.)

Place 2 tablespoons of hot water in a small bowl. In a small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir toasted saffron into hot water, then fold saffron water into egg mixture.

In a blender (or food processor) combine 4 tablespoons canola oil, raw garlic, roasted garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in a steady stream, and continue blending until thick, about two minutes.

A DECADENT and delicious meal. It was so fun to try all of the different flavors. A slider party is a really fun way to recreate a classic "burger-hot dog grilling-cookout" when it comes to entertaining. You could ask each guest to bring their favorite toppings to share or award a prize to the most creative combination.

Thanks, Annabelle for a scrumptious meal. It was too good not to share with my Accidental Syrup friends! xo

Chocolate Cream Mini Pies

Yep that's right! Its a cupcake size version of one of my favorite pies. The recipe is very similar to my recent Coconut Cream Pie recipe however this time I made a miniature version of a pie shell filled with homemade chocolate custard and heaping with freshly whipped cream. I started with one refrigerated Pillsbury Pie Crust. I rolled it gently with a rolling pin into a round about 1/3 larger than its original size. I then used a pairing knife to cut circles of dough approx 5 inches in diameter. (They don't have to be perfect.) I was able to get 7 or 8 circles total, re-rolling scraps of dough twice. (The fewer times you reroll, the flakier your crust will be so try to maximize your cuts each time.) I then pressed the pastry dough rounds into a muffin tin and pricked them gently with a fork a few times each. The shells baked at 400 degrees for 8-9 minutes. (You are looking for lightly golden brown.) Some pie weights would really help them keep a more uniform shape but I don't have any yet...they are on my wish list yet I keep forgetting about them. I let them cool in the pan. Note: they would easily keep a day or two in an airtight container. I would wait and fill them with the custard the day of or even just before serving to avoid soggy crust.

Chocolate Custard: •2/3 cup sugar •1/4 cup cornstarch •1/2 teaspoon salt •3 large egg yolks •2 cups milk (all I had on hand was skim and it was still delicious, whole milk would be richer) •1/2 cup good quality bittersweet chocolate, melted •1 tablespoon unsalted butter •1 teaspoon vanilla

I whisked the first four ingredients together in a sauce pan and then slowly poured in the milk, whisking well to get rid of any lumps of flour. I then turned the heat to medium and cooked everything together, stirring constantly until it came to a gentle boil. I let it cook about two minutes more until thickened to a pudding-like state and then removed the pan from the heat. I let the custard mixture cool for a second while I put 1/2 cup good quality chocolate into a small glass bowl and microwaved it heat for one minute until it was barely starting to melt. I gave it a quick mix together and then transferred the chocolate into the custard pan along with the butter and vanilla. The heat of the pudding mixture melts everything together into a smooth and creamy custard.

I transferred it to a glass bowl (sneaking a few spoonfuls for myself to be sure it was delicious) and covered with it plastic wrap so that it was laying directly on top of the custard to prevent a "skin" from forming over the top as it cooled. I kept it in the fridge until ready to serve. (You'll want to give it at least 2 hours to cool completely and set up properly.)

I scooped approximately one half cup of custard into each pie shell and then topped with freshly whipped, slightly sweetened cream - grating some of the chocolate over the top as a garnish.

Like a little cup of heaven I tell you.... I really like the mini pie idea.. For those of you that have made cream pies, you know that you risk the filling oozing out all over the plate or the pie dish if the filling is not PERFECTLY set. This avenue is definitely a little bit more forgiving and the presentation is fun and different. Will definitely be experimenting with more mini pies again soon!