Tag Archives: Serving Dish

Green Beans, Sausage & Sweet Tomatoes

Are you short on time and want to prepare a wonderful dinner?  As they say necessity is the mother of many inventions,  but don’t let the lack of time deprive you and your family from enjoying a delicious dish! Nowadays you markets have an assortment of chicken sausages. They have less fat than the traditional pork sausage and come in varieties such as apple and spice, smoked paprika, and if you like it spicy andouille and jalapeno!  Use fresh vegetables ( or a shortcut with frozen ones) and inexpensive  Queso Blanco and you’ll make a great  dinner for any time of the year.

Ingredients:

2 cups pole or green beans, blanched ( use frozen for a shortcut)
2 smoked chicken & apple sausages chopped
1 cup cherry tomatoes, cut in halves
1/2 cup Queso fresco diced
2 Tbsp olive oil

Brown the sausage in a skillet with the olive oil, take the sausage out, keep warn.; lower the heat and place the tomatoes and queso in the drippings, stir gingerly till queso starts to melt.

Arrange the beans on a serving dish, layer on top the sausage and the tomato-queso mix. Serve with spicy tortilla chips for a snack, or over whole wheat pasta fir a dinner.

Steak Diane

 

Steak Diane

The classic steak dish as prepared by world-class Master Chefs just in time for a romantic for two menu.   The question remains: who is Diane? 🙂 Believe it or not, steak Diane is a tribute to the goddess of the hunt herself: Diana! How the pepper and the wine came in to play is still a mystery . But we all enjoy the end result.  Enjoy with a robust Bordeaux or Cabernet Sauvignon. 

Ingredients:( for 2)

2 rib-eye steaks (3/4 inch thick)
6 Tbls butter
1/2 tsp Rosemary
Cracked pepper and salt to taste
1/2 cup red wine

Rinse and pat dry the meat with a paper towel to eliminate odor from packaging an any loose particles. Trim the excess fat of the steaks, rub the steaks with the Rosemary and the pepper. Set aside till they reach room temperature. Heat a heavy sauté pan very hot. Place a pat of butter in the pan then place the steaks to sear; DO NOT TOUCH OR MOVE THE STEAK!, let it cook according to your liking flipping only once! :3 min on each side for rare, 4-5 on each side for medium, 6 minutes on each side for well done. If your steak is thicker you will need to increase the cooking time.
Remove the steak from the pan and place on serving dish “to rest” remember the steak will continue to cook while on the dish due to the absorbed heat.
Put the pan back on the burner and lower the heat to medium; add the butter and stir with a wood spatula or spoon, add the wine and stir, try to get as much brown as you can from the bottom of the pan. Let the alcohol boil off and pour on top of the steak. Serve immediately.

Squash zucchini and shallot bake

zucandsquash

Are Starches ruining your complexion? Do you miss potatoes like crazy but must reduce your carbs? Then this zucchini, yellow squash and shallot bake is just for you! What an simple and elegant dish to accompany a roast, baked fish or scrambled eggs. If you add tomatoes you’ll have a completely deconstructed ratatouille ! It’s extremely fast to make , it took us 1 minute  of prep time  and 20 minutes of baking. A great recipe to keep in mind if you have unannounced extra guests!

 

Ingredients:( for 4 side portions)

1 large zucchini
2 medium yellow or crooked neck squash
1 Shallot
1 medium carrot 
3 Tblsp extra-virgin olive oil
1/4 tsp kosher salt
fresh ground black pepper to taste
1/4 tsp herbs de Province

With a mandolin on number 1 ( or thinnest size) slice zucchini, the squash, the carrot and the shallot into a large bowl. Carefully toss with olive oil, and the condiments.. Arrange mixture  in a 8×4 loaf pan and bake for 2o minutes  in a 325 degree oven. The vegetables will be cooked but still crisp  and not mushy! Use a pair of cooking tong for serving or to arrange on serving platter. Enjoy!

 Tools:

Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black 

Get the advantage of ceramic using this Double-Edged Mandolin, the perfect tool for quickly and evenly slicing vegetables and fruits. Made by Kyocera, leading manufacturers of professional knives, the double ceramic edge is second only to diamonds in sharpness and holds it’s edge 10 times longer than stainless. So sharp, it makes it a cinch to create paper-thin slices of food like potatoes, carrots, jicama, cucumbers, squash or apples, to name a few. Won’t discolor or rust. Safety handguard included. Dishwasher safe.

 


OXO 16-in. Mandoline Slicer OXO 16-in. Mandoline Slicer 

OXO’s very versatile V-Blade Mandoline slices fruits and vegetables with ease. Four blades and a simple height adjuster let you make straight slices, crinkle cuts, French fries and julienne strips in a variety of thicknesses. The blades store on board and are easily removable for cleaning. We’ve added bonus cubing blades for large or fine dice too! A textured surface keeps food from sticking to the Mandoline and the food holder securely holds food and protects your fingers. The handle and turning knob are soft for comfort and non-slip feet keep the Mandoline secure on your work surface. Fold the feet and lock the Mandoline for compact and safe storage. Hand wash the blades; the Mandoline body and food holder are dishwasher safe. Features Include: Sharp, V-shaped blade of hardened stainless steel easily slices both firm vegetables like potatoes and soft fruits like tomatoes Straight and wavy blades for straight or crinkle cuts Four easily adjustable slice thickness settings: 1.5mm, 3mm, 4.5mm and 6mm Julienne blades for French fries or fine julienne strips Straight, wavy and julienne blades conveniently store on board and remove for cleaning Bonus cubing blades for large or fine dice store in a handy box Soft handle and turning knob for comfort and non-slip feet for safety Textured runway keeps food from sticking Food holder securely holds food and protects fingers Mandoline locks closed and feet fold in for safe and compact storage Hand wash blades. Mandoline body and food holder are dishwasher safe

 


 

 

 


Caviar Beurre Blanc on Seared White Sturgeon

signature-sturgeon-dish_16

Planning on celebrating a wonderful dinner for two for  Valentines , and anniversary or just for the joy of it? Forgo the chicken and the beef and go for delicious white sturgeon.  If you are afraid of fish, fear not! This fish has no scales to deal with and is very hard to overcook. As with all fish , get it from a trusted source, it will smell like the ocean ( and not fish) when fresh. And get good quality caviar . Our friends from Petrossian  shared the secret to one of their delicious signature dishes with us.,It’s the  double reduction of wine and fish stock in the beurre blanc! this builds incredible layers of flavor. The recipe is for 4 portions, reduce by half if making for two, or just have seconds. ENJOY!

 

Ingredients: 

2 shallots, peeled & sliced
2 cloves garlic
1 bay leaf
3 sprigs thyme
2 black peppercorns
1 cup white wine
1 cup fish fumet (stock)
1 cup cream
8 ounces butter, cut in cubes and chilled
Salt & pepper to taste
Caviar, 80 grams

 

For Mushrooms: 

1 oz. vegetable oil, we used canola
1 pound Trumpet Royale Mushrooms, cleaned and quartered
1 shallot, minced
3 sprigs thyme
1 lb. fava beans, blanched
4 7 oz. filets White Sturgeon
Chervil (optional)
Salt & pepper to taste 

 

Procedure: 

 

To make the Beurre Blanc: Combine shallots, garlic, bay leaf,  thyme, peppercorns and white wine in a saucepan over medium heat , cook until and the wine is nearly evaporated. Add the fish stock and reduce until nearly evaporated. Add the cream and reduce by half. Strain the mixture. Discard the solids and put the hot liquid into the blender and puree. Slowly add the cubes of butter to the working blender. Season and reserve in a warm place. 

 

To make the mushrooms: Place sauté pan over high heat until very hot and then add oil. Place mushrooms in a single layer in the hot pan. Add a pinch of shallots, garlic and a spring of thyme. Sauté until slightly brown and then flip to other side and repeat process. Repeat this process with remaining mushrooms. Reserve. Blanch the Fava beans in salted water. 

 

To assemble: Preheat oven to 400 degrees. Put a sauté pan on high heat and add a little oil. Season the sturgeon and place in a very hot pan. Brown the presentation side first and place in preheated oven. Sauté the mushrooms and add the Fava beans. Season. Place the cooked sturgeon on top of the mushroom fricassee. Add the caviar to the sauce and combine. Pour the caviar beurre blanc over fish and garnish with chervil.

Vegetable Frittata

Into tapas? Try this quick and easy vegetable frittata.  Perfect for a quick lunch, a late night dinner , or as part of a tapas party. It’s a terrific way to eat veggies! . Substitute eggs for egg whites for a low cholesterol version.

Ingredients: (for one 8-inch frittata)

2 cups cooked vegetables, such as broccoli, asparagus or green beans
4 eggs, beaten
1/2 onion, minced
2 Tbls olive oil
grated Pecorino Romano to taste

For best results, use a non-stick 8-inch pan. Sauté the onion in the oil till golden brown. Add the vegetables, salt & pepper to taste. Pour the eggs, let cook till barely set. Gently, slide the frittata on to another dish, then place back into pan to cook the other side, for about 3 minutes. Slide onto serving dish sprinkle with freshly grated pecorino Romano and enjoy!