Tag Archives | Spring 2015 Recipes

Cherry Coke Short Ribs

storyDishCherryCoke

Courtesy Chef Matt McPherson, Matt’s Red Rooster Grill

Serves 4 hungry people

3 pounds short ribs
Olive oil, as needed
Kosher salt and black pepper
1 cup chopped onion
½ cup chopped carrots
½ cup chopped celery
2 garlic cloves, crushed
2 bay leaves
4 sprigs thyme
2 cans Coca-Cola
2 quarts veal stock
¼ cup diced shallot
½ cup sun-dried cherries or 1 cup fresh sliced and pitted cherries
Butter
1 tablespoon honey
1 cup homemade or purchased demi-glace

Preheat grill. Preheat oven to 265°.

Clean short ribs and cut into 10-ounce portions. Rub with olive oil and generously coat with kosher salt and black pepper. Mark short ribs on a hot grill to sear off all sides. Place ribs in a deep-sided ovenproof pan with onions, carrots, celery, garlic, bay leaf, thyme, Coca-Cola and veal stock.

Cook in oven for 4½ hours. Key step: Let them cool overnight in the liquid. The next day, remove short ribs, strain cooking liquid and set it aside.

In a pan, sauté shallots and cherries in butter until shallots are tender. Add cooking liquid and honey and reduce by half. Once reduced, add demi-glace.

Place short ribs in liquid and heat them up about 25 minutes over a medium flame—be careful not to boil. Serve and enjoy!

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Lemon Verbena Panna Cotta with Fruit

lemonVerbPannaCotta

Courtesy The Farm Cooking School

Serves 6

There’s a little trick that I use in all my panna cotta recipes. I reserve some of the cream and whip it before folding it into the rest of the cream mixture. This leaves you with a texture that it surprisingly light and always raises eyebrows. This version of panna cotta uses lemon verbena from the garden and whatever fruit is perfectly ripe. Try it with whole blackberries or blueberries, or sliced peaches. —Ian Knauer

For the panna cottas:

2 cups heavy cream
4 (6-inch-long) lemon verbena sprigs
1/3 cup sugar
½ teaspoon kosher salt
1 tablespoon water
1 teaspoon unflavored gelatin
¼ cup sour cream

For the fruit:

½ cup water
½ cup sugar
4 lemon verbena sprigs
Kosher salt
2 cups seasonal fruit, sliced if necessary
Wood sorrel leaves for garnish

Heat 1 cups of the cream in a small saucepan over low heat with the verbena, sugar and salt until it simmers. Remove from the heat and cover. Let steep 10 minutes. While the cream steeps, sprinkle the gelatin over the water, in a small cup or bowl, to soften. Remove the verbena from the cream, then whisk in the gelatin mixture until dissolved. Whisk in the sour cream and chill the cream mixture until it has the consistency of egg whites.

Whip the remaining cup heavy cream until it just holds soft peaks. Fold the whipped cream into the chilled cream mixture, then divide between oiled ½ cup ramekins. Chill until the panna cotta is set, about 3 hours. Remove the panna cottas from their molds if desired.

For the fruit: Bring the water, sugar, verbena and a pinch of salt to a boil. Boil 5 minutes, then discard the verbena. Pour the hot syrup over the fruit. Serve the panna cottas with the fruitverbena syrup drizzled over it. Garnish with the wood sorrel.

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Roast Leg of Lamb with Green Olives, Shallots, Thyme and Sorrel Emulsion

roastLegLamb

Courtesy The Farm Cooking School

Serves 8 to 10

I am always trying to find new ways to create sauces using vegetables. Here some of the shallots braised with the lamb are blended with the pan juices, olives and fresh sorrel. The sweetness of the shallots balances the brininess of the olives and the sour note of sorrel. —Shelley Wiseman

2 pounds large shallots (about 12), peeled, stem ends trimmed slightly, and halved lengthwise
½ cup green olives, such as Calabrese or picholine, pitted and halved
6 large cloves garlic, peeled
1 tablespoon fresh thyme leaves
1½ cups dry white wine
1 cup water
1 leg of lamb, 7 to 9 pounds, excess fat and fell (papery layer) removed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1–2 tablespoons olive oil
1 ounce sorrel leaves, coarse stems removed; coarsely chopped (about 1 cup)
2 ounces (4 tablespoons) cold unsalted butter
Chicken stock, as needed

Preheat the oven to 375°. Put the shallots, olives, garlic, thyme, white wine and water in a large roasting pan. Season the lamb with the salt and pepper and nestle into the shallots. Drizzle the lamb with the olive oil. Roast the lamb in the oven, adding more water if it becomes dry, until browned on top and an instant thermometer inserted into the thickest part (without hitting bone) registers 125° for medium rare, about 1½ hours.

Transfer the lamb to a cutting board, cover loosely with foil and allow to rest 25 to 30 minutes. While the lamb is resting, pour the liquid from the roasting pan into a blender along with about a quarter of the shallots and olives. Add the sorrel and butter and blend until very smooth, adding chicken stock for a thinner sauce, if necessary. Season to taste. Keep the remaining vegetables warm in the turned-off oven. Slice the lamb and serve with the sauce and vegetables.

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Cherry Grove Farm Cheese Puffs

Adapted from an Alain Ducasse recipe.

½ cup water
½ cup milk
1 stick (4 ounces) unsalted butter, cut into tablespoons
Large pinch of coarse salt
1 cup all-purpose flour
4 large farm-fresh eggs
3½ ounces shredded Havilah cheese (1 cup), plus more for sprinkling
Freshly ground pepper
Freshly grated nutmeg

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms (this is choux pastry); stir over low heat until it dries out and pulls away from the pan, about 2 minutes.

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a ½-inch round tip (or a gallon Ziploc bag with one corner nipped off) and pipe tablespoon- size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.

Cherry Grove Farm
3200 Lawrenceville Rd., Lawrenceville
609.895.1502
cherrygrovefarm.com

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CHALFONTE CRAB CROQUETTES

Chalfonte Hotel recipe adapted from I Just Quit Stirrin’ When the Tastin’s Good, 75th Anniversary Edition

Makes 6 croquettes

1 pound back fin crabmeat, picked over
2 tablespoons chopped parsley
2 tablespoons grated onion
1 tablespoon lemon juice
1 cup Helen’s Thick Cream Sauce (recipe here)
1 teaspoon Worcestershire sauce
1/8 teaspoon fresh ground pepper
2 drops Tabasco or other hot sauce (optional)
3 eggs
1 cup dry bread crumbs
1 teaspoon paprika
Corn oil or Crisco shortening, for deep frying

In a bowl, mix together the crabmeat, parsley, onion, lemon juice, cream sauce, Worcestershire, pepper, Tabasco, and 1 of the eggs. Using your hands, gently shape the mixture into 6 croquettes and set aside.

In a bowl, mix together the bread crumbs and paprika. In another bowl, beat together the remaining 2 eggs. Roll each croquette first in the eggs and then in the crumb mixture. Let the croquettes rest for 1 hour.

Heat corn oil or shortening in a skillet (to a depth of about 2 inches) over medium-high heat until it reaches about 375° on a frying thermometer. Fry the croquettes until golden brown, turning once, about 4 to 5 minutes in total.

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HELEN’S THICK CREAM SAUCE

Chalfonte Hotel recipe adapted from I Just Quit Stirrin’ When the Tastin’s Good, 75th Anniversary Edition

Makes 1 cup

3 tablespoons butter
½ cup flour
1 cup milk or light cream, warmed
Salt and freshly ground pepper

Melt butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the mixture bubbles a bit, but do not let it brown. (This will take 2 minutes or less.)

Slowly pour in the warmed milk, stirring constantly. Bring to a boil, add salt and pepper to taste, and lower the heat. Cook, stirring, for 2 to 3 minutes until sauce is thick.

Remove from heat. If you are not using the sauce immediately, cover the surface with wax paper or pour a film of milk over it to prevent a skin from forming.

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CHALFONTE FRIED CHICKEN

chalfonteChx

Chalfonte Hotel recipe adapted from I Just Quit Stirrin’ When the Tastin’s Good, 75th Anniversary Edition

Makes 4 generous servings

1 3-pound chicken, quartered
1 cup flour
Salt
Freshly ground pepper
2 tablespoons paprika
2 cups corn oil or Crisco shortening
1 medium onion, sliced into thick rings

Soak chicken in salted water (1 tablespoon per quart of water) for 1 hour. Remove and pat dry.

Combine flour, salt and pepper to taste, and paprika in a paper bag large enough to hold 2 pieces of chicken at a time. Add 2 pieces of chicken and shake well, coating chicken completely. Remove and repeat with 2 remaining pieces.

Place oil or shortening in a large skillet (it should reach a depth of about 2 inches) and heat over medium-high heat until oil reaches medium-hot (about 375° on a frying thermometer). Add the onion rings and chicken and cook for 10 minutes, keeping the oil heated to 375°. Turn, and cook another 10 minutes or until chicken is tender, crisp, and golden brown. Remove chicken from the oil and serve immediately, or place on a rack over a foil-lined baking sheet and hold in a warm oven until ready to serve.

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