Sweet Endings

The sentiment felt by Bridgett Jones walking into the Tarts and Vicars Party sent a resounding chill down my spine. While I haven’t ever been that, ahem, under dressed for a function, I have often bitten off more than I can chew, literally. These circumstances might appear to be inconsequential comparisons, but the resulting shame and physical discomfort manifest themselves almost identically. Last week I was tagged in a facebook picture that describes the exact gluttonous feeling that we all experience from time to time. For those of you that aren’t up to speed on your Catholic upbringing; gluttony is one of the seven deadly sins and literally means to gulp down or swallow-- an over-indulgence and over-consumption of food, drink, or intoxicants to the point of waste. This time of year there is a slippery slope, and I don’t just mean your doorstep, from gluttony to sloth. Then as my college roommate would say, “If we keep this up, there will be nothing left for us but our sloth cloths.” With that said, it is time for the favorite of the masses: Dessert. I confess that I don’t have the villainous sweet tooth; I am drawn to the saltier things in life like truffle oil fries and cheese plates; but I can certainly appreciate the joy of a sweet ending.

Lingonberry Puddings for Two

This first option is what I would be making, plus it’s a nice light tart finish to any big meal. The lingonberries can be quite difficult to find, so my mom and I end up ordering them by the case from Amazon. I have been successful at Earthfare and Wholefoods, but it’s not exactly a shelf stocker. The less than attractive feature is that the recipe is time consuming, but the bonus being that it will keep for several days; therefore it can be made ahead of time!

¾ of a 12oz package of unsweetened frozen raspberries, thawed (Total about 9 oz)
1/4 package of unflavored gelatin
1/4 cup bottled pomegranate juice (I use POM)
1/2 cup bottled wild lingonberry sauce or lingonberries
1/8 cup sugar

PUREE raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids. Do not rush this process, it makes all the difference in a smooth pudding!

SPRINKLE gelatin packets over pomegranate juice in a medium saucepan and let stand 1 minute to soften. COOK over low heat, stirring, until gelatin has dissolved.

STIR in lingonberry sauce and sugar. Cook, stirring, until sugar has dissolved and sauce has melted. STIR into berry purée.

QUICK CHILL in an ice bath, stirring occasionally, until mixture begins to mound, about 30 minutes.

POUR into dishes or glasses and chill until set, at least 3 hours.

NOTE: This recipe was originally made to serve 8-12 which is why the measurements are so small. The full recipe can be made with the following proportions for a post-feast dessert.
[ 3 packages raspberries, 2 packages gelatin, 1 cup pomegranate juice, 2 cups lingonberries, and 1/2 cup sugar]


Chocolate Nutella Fudge with Sea Salt

If you feel like embracing all that Valentine’s Day has to offer, and were raised in say an Episcopalian household, this recipe is sinfully divine. Just from the title you should gather the richness of this fudge. But as the commercial boasts, “Nutella is a delicious hazelnut spread that contains quality ingredients, such as skim milk and a hint of cocoa, that moms can serve as part of a balanced breakfast.” Right. A wolf in sheep’s clothing for sure.

Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp

GREASE the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

STIR together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter in a medium glass or stainless steel bowl.

FORM a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. STIR until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

SCRAPE the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

RUN a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, LIFT the fudge out. Peel off the parchment paper.

CUT the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

NOTE: Makes a lot of fudge. But hey, it’s for Valentine’s Day!

Meat Eater

I pride myself on the ability to make decisions with ease. I am completely type A flexible. I like to have a plan but if that plan changes, no fluttering or faltering here. Today though, it seems I must have been drinking from the De-Caf pot because I haven’t quite ‘come to’ yet. Thankfully, there was no decision making to be done when writing these main course options. These are my home-style stand-bys and I am not ashamed to admit to the ease of creating them. Much like in the spirit of this week, I am not ashamed to admit that my father still buys me Valentine’s Day cards. He’s a fan of the giant ones and pretty little confetti ones that sing. The Hearn’s like a good spectacle. As a blogger, it is my prerogative to read other blogs and this week has been teeming with posts about home-made hand-sewn cards. So this year, with no valentine in particular, I think I’ll try my hand at making some. I have a design degree right-- How hard can it be?

Cast Iron Filet


If your love is a meat eater, then this first option is for you! A savory hunk with red wine reduction. Quite the epitome of seduction I’m sure. I typically use petite filets, but depending on your purse or appetite, have at it! Just remember you have to fit into that little number after the meal.

2 Filets or Sirloin cuts
1 tbsp Olive oil
1tbsp Butter
Salt
Fresh ground black pepper
Optional Sauce
1/3 cup dry red wine
1-2 tbsp shallots (fresh or dried)
1 tbsp butter

BRING the steak to room temperature and pat dry with paper towel.

SALT and PEPPER the steak on both sides and let it sit while you preheat a cast iron skillet over high heat, about 5-7 minutes.

MELT the butter and olive oil together, but don’t let the butter brown completely.

PLACE the steak in the skillet, and don’t move it for 3 minutes.*

FLIP the steak, and leave it alone for another 3 minutes.

REMOVE the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.

WHILE the steak is resting, deglaze the pan with the red wine, and put back over high heat. Scrape up any bits of steak stuck to the pan.

ADD the shallots to soften in the wine as it reduces.

FINISH the sauce by swirling in the butter to incorporate.

POUR sauce over plated steak.

NOTES:
This is a bit of a smoky recipe. Be prepared and have the vents on high!



Panko Pecan Salmon Filet


If you are a pescetarian, which I was, or simply prefer a lower calorie diet with omega 3’s then read on friend. This crunchy filet has always been a crowd pleaser. And though the recipe is only for 2, I won’t judge if you’re feeding more than one this holiday.

2 tbsp Dijon mustard
2 tbsp good olive oil
1/2 cup Panko bread crumbs
1/2 cup finely chopped pecans
3 tsp chopped fresh parsley
2(4-6 ounce) salmon filets *
Salt and pepper to taste
2lemon wedges

PREHEAT the oven to 350 degrees.

PAT the filets dry with a paper towel and rest skin down and SEASON with salt and pepper.

MIX together the mustard and olive oil, and glaze the filets.
In another bowl, MIX together the bread crumbs, pecans, and parsley.

PLACE on a lightly greased and tinfoil’d baking sheet.

CRUST the top and sides of each fillet with bread crumb mixture.*

BAKE for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.

SERVE garnished with lemon wedges.

NOTES:
When picking filets, I prefer the evenly thick cuts rather than the larger sloped cuts. They don’t cook as evenly and the crust doesn’t hold up as nicely. When crusting the filets, rolling or dipping the filets into a shallow pan of the pecan/panko mixture is a tad easier than trying to pat it on.

Off Sides

Round two and the bell strikes. Often my favorite parts of a meal are the side dishes. I have been known to order a la carte at several places, creating my own feast out of appetizers and vegetable specials. For this ‘course’ of the Valentine’s Day dinner, you could easily fill up and forget a main dish—but spare some room and enjoy leftovers at another time. Blanched asparagus chill nicely and can be served with lemon and olive oil picnic style with your Valentine; and the risotto is one of the few foods that continue to heat up nicely as the week goes on and you haven’t had time to leave the house yet.

Second Course: Side Dish


Asparagus with Poached Eggs

Such a simple combination, yet such a divine result. This was an appetizer special on the menu at a local Italian restaurant, Divino’s, of which I coveted from across the table. Just short of checking with the chef, I found a recipe that should help to accompany the memory. The tip to this recipe is getting the freshest organic eggs and the very best asparagus you can find. Don’t even bother out of season.

1 bunch asparagus (whichever color you fancy, I always use green)
4 eggs (preferably organic)
1 tbsp butter
Panko breadcrumbs
Salt and pepper

HEAT the butter in a frying pan, when hot add the breadcrumbs. Stir and shake frying pan regularly until crumbs are golden brown. Remove from frying pan and drain on kitchen paper.

TRIM off the woody ends of the asparagus and BLANCH them. (BOIL for 4 – 6 minutes and then transfer to ice water to stop the cooking). You don’t want to overcook them or they will become stringy, reserve the crunch!

MEANWHILE bring water to boil with a teaspoon of vinegar. When the water is at a gentle boil, swirl the water with your spoon to create a whirlpool. Crack your egg into a cup or small bowl, and while the water is still spinning gently slip the egg into the center (this helps it form a round shape).

NOTE: 2 ½ minutes produces soft yolks. Remove egg with a slotted spoon and rest the slotted spoon on a clean tea towel to absorb the moisture. Remove debris in the pan before poaching more eggs. Only do one egg at a time.

PLACE half the asparagus on each plate, top with egg, salt and pepper and sprinkle over breadcrumbs. Serve immediately.


Mushroom Risotto with Green Beans

I know I said I would try to have the recipes come out neatly to produce enough for two, but there is simply no way to make a small batch of risotto, and why would you want to? The Italians are known for being large and loud—so why try to mess with what they do best? Go ahead, try to half the recipe, see how that works out for you.

1pkg dried mushrooms
1 cup hot vegetable stock
2 tbsp butter
1 onion, finely chopped
1 clove minced garlic
1 tbsp dried thyme
1/4 tbsp salt
1/4 tbsp pepper
1 cup Arborio rice or short grain Italian rice
1/3 cup dry white wine
1 cup green beans, trimmed
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley

SOAK mushrooms in 2 cups boiling water until softened, about 5 minutes. Remove, chop, and set aside.

STRAIN soaking liquid into measuring cup and add stock and enough water to make 3 cups liquid. Set aside.

MELT 1 tbsp of the butter over medium heat; FRY mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

ADD rice, stirring to coat grains. ADD wine; stirring constantly, until no liquid remains. Add ½ cup of the liquid stock and stir until completely absorbed, about 10 minutes.

ADD green beans. Add remaining stock mixture, 1/2 cup at a time, stirring after each addition until completely absorbed and rice is creamy and tender, another 10 minutes.

STIR in cheese, parsley and remaining butter.

Salad Course

I had a weekend that could only be described by a set of words that I don’t currently possess. For now, because I have an affinity for the word, lovely will have to do. It was a perfectly relaxing whirlwind of fun, and most importantly, I got to catch up with several people along the way. One of the concerned citizens struck by the Hearnicane asked if I had made anything for the Super Bowl? Knowing good and well that I would say yes, he was armed for critical battle. As it turns out, my menu was a bit impractical for such an occasion. The dish that sent him over the edge was the lemon hummus on endive. Apparently this sideline snack was not football worthy. I thought the green and yellow was symbolic of one of the teams playing, Sir! Is that too much of a stretch? Well, it seems that I might not be cut out for football fare, so this week I am going to dish out something more my style. With a week to go before Valentine’s Day, have you thought about what you’re going to serve if you’re not dining out? This week, It is my goal to give you 2 options, per course, per day, all made to mix and match for 2.

First Course: Salad


Watercress, Endive, and Clementine Salad

Simple and refreshing this salad is a great accompaniment to any meat or poultry dish. The fresh citrus flavor also works as a great foil to fatty or rich dishes. It’s a great addition to any cooks repertoire.

1 Bunch of watercress, washed and spun dry
1 Small bulb of endive
3 Clementine’s
½ tablespoon of good olive oil
Salt and freshly ground black pepper

TRIM the stalks from the watercress and endive, put the sprigs into a shallow serving bowl and set aside.

PEEL the Clementine’s and reserve the segments. Squeeze the leftover skins over a small bowl to provide about ½ a tablespoon of juice and citric oil. Add the olive oil and some salt and pepper and whisk well.

SCATTER the orange segments over the watercress and trickle over the dressing.

TOSS well and serve.


Iceberg Wedge with Blue Cheese

This salad is a classic favorite and always seems to put a smile on a man's face. If you like fresh and crisp greens, this is the one for you.

1 Head of iceberg, outer most leaves removed, washed and spun dry.
Cherry tomatoes, sliced*
Blue cheese crumbles
Blue cheese dressing*
Bacon crumbles*

SLICE the iceberg into half and then quarters. While the cutting board is out, SLICE the cherry tomatoes.

PLACE a dollop of dressing onto a chilled salad plate to help the wedges stay upright while assembling.

SPRINKLE with blue cheese crumbles and bacon bits.

DRIZZLE with blue cheese dressing.

NOTES:
The cherry tomatoes can be oven broiled if you have the time. This will draw out the moisture and remove some of the acidic flavor of a fresh tomato leaving it a bit more tender and savory.

The blue cheese dressing can of course be homemade, but in a pinch and short on time, the home-style store bought stuff works just as well.

I don’t love the fake Bacon-Bits. In fact, they really gross my out. So why not buy a package of un-cooked microwavable bacon and create your own? Of course you can work with the really good stuff in a frying pan, but this step saves time and another dirty dish. Plus it’s easier to get the bacon extra dry and crispy to crumble.

Let's Cook!

Nestled in between two non-descript locations on Assembly Street, is a fun filled culinary studio. The décor revolves around the infamous hunger palette—colors designed to make your mouth water—and giant 5’ artichokes. A fool for the real thing, I easily see myself ‘borrowing one’ for my own kitchen. With all the excitement that occurs within the walls, it surprises me that few people know about this gem.

I first went during an office outing, where my mother played the visiting chef; but have since gone for classes like winter soups, lasagna making, traditional Italian, rustic regional French and on tonight’s menu: Tapas! This class is not one of the hands on sessions which means I get to sit back, sip some wine, and enjoy the company of those around me.

I adore Chef John Militello, who follows the mantra of Learn. Taste. Experience. and think he has a wonderful product to offer through the studio. They cater to at home cooks and use ingredients and brands that can easily be found at the neighborhood grocery. I hope more locals come to enjoy Let’s Cook!, because selfishly, I wouldn’t know how to spend my evenings if I couldn’t attend one of their classes!

For vicarious pleasure, tonight I will get to enjoy:


Shrimp curry with Naan
Mini Pork Napoleans
Smoke Sausage, Tomato and White Bean Ragu
Pepperoni , cheese, olives and salad greens
Smoke Salmon Tartlets
Asian Steamed Dumplings
Risotto Cakes with Saute Baby Portabellas
Caramel Flan

All of which I will pair with a B.R. Cohn Chardonnay and a Flora Springs Trilogy...
Did I mention we would be sipping on some wine? A Votre Santé!

Coconut Rum [Cake]

This monsoon has me wishing for some tropical island paradise—somewhere with bronzed men and little umbrellas in my drink… And though I leave for a Bahamas cruise in March, the weeks aren’t nearly flying by in time! Of course this is the time that one should begin getting into shape for bikini season, alas, if I keep making cakes like this, that will become an issue. But here on this dreary day, I can hear the sound of coconuts falling from nearby trees and feel the waves as they lap at my feet. Or maybe those are the cars driving through the puddled moat outside our back door.

Coconut Rum Cake
1 box white cake mix (I used Duncan Hine’s Golden Butter)
1 small box of coconut cream pudding
4 eggs
1 1/4 cups water
1/4 cup canola oil
1 tbsp coconut extract
3 tbsps Myers Dark Rum

PREHEAT oven to 350 degrees.

MIX all ingredients and pour into a greased Bundt pan.(DO NOT mix cake batter according to recipe on box)

BAKE for 45-50 minutes or until the edges have firmly pulled away from the sides.

COOL for about 10 min. If you are using a regular, non scalloped edge, Bundt pan-- run a knife around the edges gently to loosen the cake.

PLACE your plate or cake stand on top of the pan and flip it over. It should come out easily.

Greenbay Steelers all the way! Erm.

Nothing could be finer than to be in Carolina in the morning. Right. I got stopped by the always seemingly endless train on my way to work. Not a fine morning. But in a re-caped conversation with a friend last night: “By the way, what are you doing for the super bowl?” “No plans, when is it?” “Um, this Sunday” “Oh, right.” “Let’s do something fun!” “…I’ll make something” So here I am, with my standard football fare. (If I could digress, pull down my red ray-bans, and defend my honor for a second—I love football. College football. That is all.)

Carolina Caviar
2 cans shoe peg corn, drained
2 cans black eyed peas, drained
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 finely chopped jalapeno pepper, ribs and seeds removed
1 medium yellow onion, chopped
1 small bottle of zesty Italian dressing
Cilantro, snipped leaves
Chips of choice, something hearty like blue corn or Tostitos scoops work well.

CHOP and MIX until you have a mélange.

NOTE: I start with half of the bottle of zesty Italian and then add more if needed as it sits. Much like coleslaw, the dressing multiplies!