Al Dente

Quick 'n' Fancy Valentine's Dinner: Stuffed Lobster Tails

I was skimming through my e-mail inbox on Friday when this subject line caught my eye, "Correction: Lobster Tail Pricing." After a long week of work a glass of wine and a lobster tail sounded like the perfect way to unwind. The $9.99 each price tag clinched the deal for me.

I pulled into the Whole Foods parking lot after work (yes, that Whole Foods parking lot) and grabbed a shopping cart. The fishmonger gave me two lobster tails, six escargot at $.89 a piece and compliment. I grabbed some salad greens, chives, cherry tomatoes, a loaf of brioche and a bag of Alexia Mashed Yukon Gold Potatoes with Sea Salt. (Yes, I bought a bag of pre-made mashed potatoes and yes, they are awesome.)

The shopping took me about as long as the cooking prep. About 15 minutes to transform the brioche, chives and cherry tomatoes into stuffing for the lobster tails. The escargot just required baking, and the mashed potatoes microwaving. In less than a half hour everything was plated and on the dinner table, sparkling wine was poured, and diners were dining on sweet and succulent lobster meat. Quick and fancy.

Stuffed Lobster Tails

Ingredients:

2 lobster tails (6-8 oz. each), thawed if frozen
2 tablespoons melted unsalted butter
2 slices brioche bread, cubed
6 cherry tomatoes, chopped
1 tablespoon unsalted butter, cut into small pieces
salt, to taste
lemon wedges

Directions:

1. Preheat the oven to 350 degrees. Place the lobster tail belly side up on a cutting board. With a chef's knife, slice the lobster tails down the center without cutting all the way through the shell. Place on a baking sheet.

2. In a small bowl, combine 2 tablespoons melted butter, bread , chives, and tomatoes. (Add a small bit of water to moisten the bread if desired). Spoon the bread crumb mixture over the lobster tails. Dot with cubed butter.

3. Bake for 10-15 minutes or until the lobster meat is opaque and the crumbs are brown (internal temperature should be about 140 degrees-F). Serve with lemon wedges.

Serves: 2

Recipe and photo credits: StellaCadente*

Happy Valentine's Day!

--StellaCadente*

Follow me on Twitter @pomodorista

Sunday Snaps: Super Cute Valentine's Mini Cheesecakes

Source: hungryhappenings.com via Renata on Pinterest

 

These mini Valentine's cheesecakes could not be more adorable. Incredible what people think up with a little imagination and food coloring, no?

For some more visual Valentine's inspiriation, check out my Valentine's Treats board on Pinterest.

Are you cooking up anything special for Valentine's Day? 

--StellaCadente*

Follow me on Pinterest @pomodorista

Steak with Brandy and Mustard Sauce for Valentine's Day

Ever wonder how French women really cook and entertain at home?

Iowa-based restaurant critic and wine writer Wini Moranville has spent her summers in that gastronomic mecca, and shopped and cooked like a French woman for the past 20 years. 

And now I'm happy to report she's created a knockout of a cookbook to showcase the secrets of French cooking the "bonne femme" way. 

"The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day," is one of those beautifully crafted and produced books that you'll want to cook from, read from, and savor time and again.

A hefty, hardcover tome with 400+ pages, more than 250 recipes, and whimsical illustrations, it includes chapters on Nibbles, Amuse-Bouches, and Cocktails Maison; Salades and Soupes; Casseroles and Pasta; and--of course--Les Desserts.

But perhaps the most useful chapter for busy American cooks (of either sex) who want to put an appealing dinner on the table for their families in under 30 minutes is Moranville's chapter entitled, Sauté, Glaze, and Serve. 

In each recipe in this section, the cook begins by sautéing the evening's choice of meat or seafood in a skillet. Deglaze the pan by pouring wine and broth into the drippings, then let this mixture boil and reduce, while scraping up all the yummy browned nubbins in the bottom of the pan. Add a few defining touches--grapes, olives, celery root, seasonal herbs, or morels--and the resulting pan sauce will be "rich, intense, and true-to-France," Moranville says.

I was taken with so many of these smartly conceived and written recipes (a collection which Moranville classifies as "bonne femme moderne") but three stood out as perfect possibilities for Valentine's Day. Duck with Raisins, Petits Oignons, and Madeira; "Pretty Quick" Coq Au Vin; and Steak with Brandy and Mustard Sauce are all certain to make your special someone swoon.

“If we think of French cooking at all, we envision slaving three days over cassoulet, hunting all over town for veal bones for a reduction, mail-ordering a lobe of foie gras, and plunking way too much butter and cream in all our creations,” says Moranville. “So I want to spread the word about the fresh, vivid, easy-to-master appeal of good French home cooking, the kind of simple cuisine that French families enjoy together.”

And to that we should all say, "Mais oui!"

Steak with Brandy and Mustard Sauce

Cookbook author Wini Moranville describes this dish as something one might have ordered in the sort of elegant, old-school French restaurant of generations past. "Consider it retro-romantic, but like many great French classics, it is so worth revisiting," she advises. "And while the recipe serves four, it’s easy to cut it down to two servings. Just cook the steak in a smaller pan."

4 (6-ounce) top loin or tenderloin steaks (1 inch thick)

Salt and freshly ground black pepper to taste

2 tablespoons unsalted butter

1 large shallot, finely chopped (about 1/4 cup)

1/2 cup low-sodium beef broth

1/2 cup brandy

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

2 tablespoons snipped fresh parsley

1. Season both sides of the steaks with salt and pepper. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the steaks and cook, turning as needed, to the desired doneness (10 to 12 minutes for medium-rare); reduce the heat as necessary if the meat browns too quickly. Transfer the steaks to a platter and cover with foil to keep warm.

2. Add the shallot to the skillet and sauté briefly, until translucent. Remove the pan from the heat and add the broth and the brandy, taking care not to let the liquid spatter. Return the pan to the heat and bring to a boil, stirring with a whisk to loosen any browned bits from the bottom of the pan. Boil until the liquid is reduced to 1/3 cup—this should take 2 to 3 minutes, depending on the heat and your pan size. Whisk in the mustard and Worcestershire sauce. Whisk in the remaining 1 tablespoon butter. Season the sauce with additional salt and pepper, if needed.

3. Arrange the steaks on four dinner plates, spoon the sauce over the steaks, sprinkle with the parsley, and serve.

Let's Talk About Cakespy's Conversation Hearts

There's no cookbook in my collection that makes me smile quite like Cakespy Presents Sweet Treats for a Sugar-Filled Life. Seattle-based artist/author Jessie Oleson has created a cast of whimsical characters to support her gooey good mission. I'm certain it's only a matter of time before some hot-shot Hollywood director makes a full-length feature on the adventures of her most adorable superstar, Cuppie the Cupcake. I'd line up to see that flick.

In the meantime, I prescribe flipping through the pages of clever Cakespy recipes to cure any case of the blues, starting with Breakfast of Champions treats such as Rolling Scones and Cadbury Creme Eggs Benedict and wrapping up with holiday goodies that include S'more Peeps for Easter and St. Paddy's Day Leprechaun Shakes. Also in that chapter, Homemade Conversation Hearts. Sweet!

Now, this recipe is long and it requires some advance planning. The hearts need to dry for at least 24 hours before being decorated. But imagine all the fun you could have inviting the gang over to write their very own messages on your hearts. Sounds like a plan! Roll up your sleeves and let's get sticky!!

HOMEMADE CONVERSATION HEARTS

(From Cakespy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson)

1 packet (1/4 ounces, or 2 teaspoons) unflavored gelatin
1/2 cup water
2 teaspoons light corn syrup
2 pounds (one bag) confectioners' sugar, plus extra for dusting your
work surface
Assorted flavoring extracts of your choice (I used almond extract)
Assorted food colors, your choice
Heart-shaped cutters (whatever size you'd like; I used a set of
fondant heart cutters by Wilton in assorted sizes)
Food coloring markers (I used Gourmet Writer Food Pens)

 

Cozy Up with Cocoas!

Sipping hot cocoa brings up cozy, winter memories for me: my mom mixing up Hershey’s cocoa powder with warm milk and a dash of cinnamon (or vanilla) in her old copper-bottomed Reverewear pan. Ooh and my favorite part! The big fluffy marshmallow floating on top... yum!

I still love making My Mom’s “Old School” Cocoa when it’s freezing out. Kids of all ages love it when they need something to warm up with or to relax to.

Cocoa is the perfect vehicle for flavor experimenting from fragrant spices like cinnamon and cloves to the totally unexpected profiles like Indian curry and cardamom.

Adventurous sippers will love my Cha Cha Hot Chocolate Mix, combining smoky chipotle chilli powder, cinnamon and a hint of ground coriander. You can mix up a large batch and have it on hand for a quick treat whenever you like!

But if you’re going for just a quick twist to traditional cocoa, make it signature with a tasty topping of decadent Flavored Whipped Cream.  Just combine 2 cups of heavy whipping cream and 1/4 cup of Monin syrup in an iSi Gourmet Whip canister. Give it a blast with1 cream (N₂O) charger, a little shake and and you’ll have a great way to top off any steamy beverage.

From French Vanilla to Spiced Brown Sugar just a little bit of Monin Syrup can go a long way. I’m thinking…
S ’mores Cocoa topped with Marshmallow Whip or a Chocolate Dipped Strawberry Cocoa with Strawberry Whip — yum!

So get out your favorite mug, mix up some cocoas and sip away the winter chills! -Kathy

 

My Mom’s “Old-School” Cocoa
This is the quintessential classic hot chocolate – a warm, delicious, easy-to-make chocolate fix!

Serves 2 

1 1/2 cups milk
2 Tbsps unsweetened cocoa powder
2 Tbsps sugar
1/2 tsp real vanilla extract
2 big marshmallows

Place milk in a small heavy-bottom saucepan over medium heat. In a small bowl, whisk together cocoa powder and sugar, then whisk into the milk to incorporate. Add vanilla and heat until hot but not overheated. Do not boil. Serve in mugs and top with marshmallows

Recipe by Kathy Casey Liquid Kitchen™

 

Cha Cha Hot Chocolate Mix
This is a fun twist on classic cocoa and the mix can be made and stored so you always have this spicy little treat on hand!

Makes 2 cups, enough for 10 to 12 servings

1 1/2 cups superfine or baker’s sugar
1/4 cup brown sugar
1 tsp real vanilla extract
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp ground cinnamon
3/4 tsp ground chipotle chili powder
3/4 tsp ground coriander

In a medium bowl, combine the sugars and vanilla extract together with a whisk. Then add the remaining ingredients and whisk thoroughly to evenly distribute the cocoa and spices.

Store at room temperature for up to a month in a clean glass jar with a tight lid. Shake thoroughly before using to remix the ingredients.

To make 1 serving of Cha Cha Hot Chocolate:
Place about 3 tablespoons Cha Cha Hot Chocolate Mix, or to taste, in a mug and add three-quarter cups hot milk, mixing well.

Recipe by Kathy Casey Liquid Kitchen™

Making Meatless Monday's Rice And Beans, Italian-Style

I'm a complete and total omnivore, but I have jumped on board the Meatless Monday movement and for the past year or so, the beginning of the week in my home has meant some variation on rice and beans.

That's a fairly famous practice in New Orleans, where Monday was set aside for doing laundry, so Mama needed something simple simmering on the stove. Of course, the traditional red beans and rice has meat in it, but as far as I'm concerned, it tastes just fine without it. Especially if you use a method for cooking beans that I've been using. More about that in a minute.

My newfound love for legumes has prompted me to make soupy pinto beans, which I top with pico de gallo and sliced avocado with a squeeze of lime on top and pair red lentils with the ancient grain farro. Not exactly rice and beans, but close enough to the formula. I've even stretched that definition to include wok-fried brown rice embellished with edamame, aka soybeans.

Inspiration for a new dish struck the other day while I was shopping at DeLaurenti in Seattle's historic Pike Place Market. I love browsing the cram-packed store, which carries a large selection of beans I've never seen anywhere else. There on the shelf, I found Chestnut Lima Beans, which are also known as Christmas Beans and Pope's Beans.

I know there are different schools of thought when it comes to soaking beans, but I don't bother and here's why: I've tried soaking overnight and doing the quick soak, where you bring to a boil, let sit for an hour before draining and cooking. And guess what? It all tastes the same to me. And soaking doesn't seem to eliminate the rumbling in the lower G-I either. You know what does? Eating more beans.

I simmer the beans on the stovetop in a can of beer and enough water to cover, adding more (boiling hot) water as needed. It's also possible to cook in the oven, but make sure to keep an eye on the liquid to make sure the beans don't burn. I've learned the hard way! 

I cooked the beans earlier in the day and cooled them down in preparation for a second simmering, this time with the rice and veggie stock.

For the risotto component of this dish, I used carnaroli rice, which is slightly less starchy than arborio. That's what I learned a couple of years ago during a Tom Douglas Culinary Camp presentation by James Beard award-winning chef Holly Smith from Cafe Juanita. She also instructed the group not to be afraid to let the risotto bubble furiously for a bit without stirring. 

The recipe follows on the jump!

Dishing Up Oregon with 145 Inspired Farm-to-Table Recipes

There's nothing I like better than a good cookbook on Pacific Northwest cuisine. Heck, I've written several of them myself including Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia. 

And happy to report that Portland-based author Ashley Gartland has made a very valuable contribution to the Northwest-cuisine repertoire with her new book, Dishing Up Oregon: 145 Recipes That Celebrate Farm-to-Table Flavors.

Gartland solicited recipes from her state's leading chefs, farmers, fishers, winegrowers, cheese makers, brewers, and just about anybody else of import on the Oregon food-and-beverage scene. 

In addition to recipes, the book includes heartfelt profiles and photos (by John Valls) of many of these dedicated people (not to mention enticing plate shots), to create a complete portrait of farm-to-table dining Oregon-style.

I'll be trying my hand at recipes including Oregon Shrimp Napoleons, artistic towers of cucumber, bay shrimp, avocado, and microgreens that hail from The Painted Lady Restaurant in the Willlamette Valley. 

Or Abacela Paella from my friends Hilda and Earl Jones, owners of Abacela Vineyard & Winery in southern Oregon. 

Vin Glacé Cake from chef Tobi Sobak of King Estate Winery incorporates both butter and olive-oil, along with the sweet white dessert wine Vin Glacé, to produce a tender, satisfying cake that would be perfect served with Northwest berries or stone fruits in season, plus a dollop of crème fraîche.

But perhaps no other recipe featured in "Dishing Up Oregon" typifies the elegant simplicity of Northwest cuisine as perfectly as Hazelnut-Crusted Salmon with Brown Butter and Balsamic Vinegar, a recipe from chef Aaron Bedard of The Stephanie Inn & Dining Room in Cannon Beach. 

Even the balsamic vinegar called for in the recipe--Apicio--is Oregon-made. It comes from Cooper Mountain Vineyards, a biodynamic winery in the Willamette Valley. This time of year when fresh-caught wild salmon is scarce, try the recipe using flash-frozen-at-sea fish. 

Hazelnut-Crusted Salmon with Brown Butter and Balsamic Vinegar

Serves 4

1/4 cup toasted hazelnuts, skinned

One 1-pound wild salmon fillet

Kosher salt 

Freshly ground black pepper

2 tablespoons unsalted butter 

1 tablespoon aged balsamic vinegar, preferably Cooper Mountain Vineyards Apicio

1. Position a rack in the center of the oven. Preheat the oven to 350°F and line a baking sheet with foil. 

2. Pulse the hazelnuts in the bowl of a food processor fitted with a steel blade attachment until finely ground. Spread the ground hazelnuts on a large plate.

3. Lightly season the salmon fillet with salt and pepper. Roll the top of the fillet in the ground hazelnuts to form a crust. Transfer the fillet to the prepared baking sheet and patch up any holes in the crust. Bake the salmon until the fish is pale pink and just cooked through and the hazelnut crust is golden brown, about 10 minutes. 

4. While the salmon cooks, melt the butter in a small saucepan over medium heat. Continue cooking the butter, swirling the pan occasionally, until it becomes golden brown and has a nutty aroma, about 5 minutes. Remove the saucepan from the heat.

5. Remove the salmon from the oven and transfer it to a serving plate. Drizzle the brown butter and balsamic vinegar over the top of the fillet and serve immediately. 

Excerpted from 'Dishing Up Oregon" (c) by Ashley Gartland, photography (c) by John Valls, used with permission from Storey Publishing.

Holiday Pairings: Purity Punch & Warm Almond-Crusted Brie with Apple Chutney

Looking for a quick and easy holiday sip and app for
your next party?

Well, a punch is the perfect solution. You can make them in advance (like my Purity Punch) and then just serve up over ice or let guests help themselves. (Make sure you have a nice punch bowl to serve it in like this one!) Serve with Warm Almond Crusted Brie Crostini with Apple Chutney (as seen to the right alongside my Purity Punch; Photo by Kathy Casey Food Studios^® - Liquid Kitchen^™) makes for a perfect pairing. Happy Holidays! – Kathy

Purity Punch
“Make ahead” punch is great to serve to a large crowd. Present in a punch bowl over a big chunk of ice, or serve up over cubes in pretty glasses. Check gourmet stores for fun and unique ice molds.

Makes about 11 cups or 15 servings

3 cups water
2 earl gray tea bags
1 1/2 cups sugar
1 cups red vermouth
1 bottle (750 ml) Purity Vodka
1 cup pomegranate juice
1 1/2 cups fresh orange juice
1 cup fresh lemon juice
1 tsp. Angostura bitters
fresh grated nutmeg to taste
Garnish: if in season - sliced Cuties mandarins or oranges, fresh pomegranate seeds

Bring water and tea bags to a boil. Add the sugar, stirring to dissolve. Remove from heat, let steep 10 minutes, then strain and cool.

To the tea, add the red vermouth, Purity Vodka, pomegranate juice, orange juice, lemon juice, and bitters. Stir together and chill until ready to serve. Add sliced Cutie’s mandarins or oranges and pomegranate seeds to punch before serving if desired. Serve in ice-filled glasses grated with fresh nutmeg.

Recipe by Kathy Casey Liquid Kitchen^™

Warm Almond-Crusted Brie with Apple Chutney
The warm spices and tart apple in the chutney counterbalance the creamy brie and are the perfect accompaniment to a glass of Purity Punch. 

Makes 18 pieces

18 1/4-inch slices of rustic French bread
1 (8-ounce) wheel Brie
1/2 cup (2 ounces) sliced almonds, with skin
Spiced Apple–Onion Compote (recipe follows) 

Preheat oven to 425°F.

Make the chutney ahead and store refrigerated for up to 3 days in advance. Re-heat before serving.

Lay bread slices on a baking sheet. Thinly slice the brie so that you have enough pieces to top all the sliced bread. Press the almonds into the top of the cheese, distributing evenly. Bake for about 6 minutes, or until cheese is melted and nuts are toasty.

Top with warm Spiced Apple Chutney. Serve immediately.

Spiced Apple Chutney
Makes 1 - 1 1/2 cups 

1 large green apple, cored and cut into chunks
1/4 small white onion, cut into chunks
1 Tbsp butter
1 tsp very finely minced fresh ginger
1 1/2 tsp cider vinegar
1/3 cup red pepper jam
1/4 tsp ground allspice
2 Tbsp chopped dried cranberries

In a food processor, pulse the apple and onion until they are chopped into 1/3-inch pieces. 

In a medium skillet, melt the butter over medium-high heat. Add the apple, onion, and ginger. Sauté for about 4 - 5 minutes or until the apple and onion are just tender.

Add the vinegar, pepper jam, and dried cranberries and bring to a boil. Let the mixture boil for about 2 minutes, until loose and chutney-like. Remove from the heat and cool.

Recipe © Kathy Casey Food Studios^® - Liquid Kitchen^™

Lessons in Mezcal: The Maguey Harvest Cocktail

Mezcal is a fantastic spirit, offering a variety of subtle nuances and rich flavor. Often compared to tequila, they are worlds apart! Both are made from agave plants (blue agave specifically for tequila while mezcal can be made from a variety of agaves) and are particular to regions in Mexico.

I invited special guest Tim Master, Director of Specialty Spirits Division and Trade Education at Frederick Wildman & Sons, to the set of Kathy Casey's Liquid Kitchen for this special episode on mezcal. He brought samples of Ilegal Mezcal to try and showed us how to make his Maguey Harvest cocktail, a versatile drink that can be served cold or warm! The Ilegal Mezcal Reposado has a smokiness akin to whiskey and pairs well with the apple cider, lemon juice and cinnamon syrup. Perfect for a holiday party or a great way to warm up during the winter chills!

Salud! -Kathy

Yes, You Still Can (and Pickle)!

We tend to think of canning and pickling as a summer pursuit, and I'm always sad when those loaded boxes of berries and stone fruits vanish from the markets. It was good to come across a new book recently, "Tart and Sweet," and be reminded that every season has its highlights. 

The book, subtitled "101 Canning And PIckling Recipes For The Modern Kitchen," includes some nice basics, but struck me as a better bet for readers with at least a little bit of canning experience. What grabbed me about it was the originality and fun of the recipes. I mean, I love strawberry jams, but after a while they all start to look similar. It stirs up the canning juices (pun intended) to instead see recipes like Strawberry Bay Leaf Jam and Strawberry Orange Compote.

But, ah, I was talking about winter canning and pickling. That's where the book reminded me (as Tea once did with her amazing lemon curd) that December is for citrus (Grapefruit Honey Jam!), for pears (Chili Pear Fridge Pickles!), for kumquats (Candied Kumquats With Cinnamon And Star Anise!) and ginger syrup and even crisp pickled carrots.

I've been on a pear kick this month, so I'm tempted by the matching kick of a recipe for Chili Pear Fridge Pickles, but my sweeter side is leaning more towards this simple syrupy recipe instead. Happy winter!

Pears Packed In Honey Vanilla Syrup

Makes 5 pints

Ingredients:

6 pounds pears, peeled, quartered, cored, and trimmed to fit into pint jars
3 tablespoons fresh lemon juice
1 1/2 cups honey
2 cups water
1 vanilla bean, split

Directions:

1. Mix the pears with lemon juice to keep them from browning.

2. Bring the honey and water to a boil in a medium saucepan, stirring occasionally. Scrape the seeds from the vanilla bean and add to the syrup.

3. Tightly pack pear slices into hot jars. Pour boiling syrup over the pears, leaving a half-inch headspace. Be sure the pears are covered in syrup.

4. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation.

From "Tart and Sweet" by Kelly Geary and Jessie Knadler

-- Rebekah Denn