ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST (Serves: 10)
4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.
Preheat oven to 375°F. Line the bottom of the pan with a layer of vanilla wafers.
Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
In a heavy saucepan, beat the egg yolks well over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Remove from heat.
Peel the bananas and slice into 3/8-inch rounds. Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don’t stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites and cream of tartar. once it looks like shaving foam, gradually add the sugar and cornstarch beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake in a preheated 350 degree convection for 5 minutes.
2 1/2 cups carrots, peeled and diced in small cubes
4 cups onions, diced
16 tablespoons butter
1 cup flour
5 cups water
6 teaspoons chicken stock paste
2 tablespoons salt
1 teaspoon pepper
1 cup heavy cream
2 cups frozen peas
6 tablespoons parsley, minced
Salt and pepper
Ingredients (for Pastry)
4 cups flour
2 teaspoons salt
1 1/3 teaspoons baking powder
2/3 cup shortening
10 2/3 tablespoons cold unsalted butter, diced
2/3 cup ice water
2 egg beaten with 1 tablespoon water, for egg wash
Preheat oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 25 to 30 minutes, or until cooked to 165. Set aside until cool enough to handle, cut into large dice.
Dice carrots and onion. Dilute stock in the water. In a large pot, melt the butter and saute the onions over medium-low heat for 10 minutes, until translucent. add diced carrots, cook 3 minutes, stirring. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock and mix well to blend with flour and vegetables. Simmer over low heat, until thick. Add heavy cream. Add the cubed chicken and parsley. Mix to blend.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F. Divide the filling equally among 8 large ramekins. Divide the dough into 8 and roll each piece into an 6-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl.
Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
1 tablespoon Thai curry paste such as green, red, or panang
1 4 inch stalk lemongrass, trimmed and white parts minced
1 tablespoon minced galangal
1 large egg
3/4 cup rice flour
1 teaspoon baking powder
1 teaspoon sea salt, plus more for seasoning
3 lime leaves, stems removed and minced
Peanut or vegetable oil, for frying
Thai sweet chili sauce, for dipping
Remove corn kernels from cob and divide in half. To the bowl of a food processor fitted with a metal blade, add half the corn, curry paste, lemongrass, galangal, egg, flour, baking powder, and salt; puree until smooth. Transfer batter to a medium bowl and fold in remaining corn kernels and lime leaves.
Heat about 3 inches of oil in a large saucepan until a deep-fry thermometer registers 350 F. Line a large plate or rimmed baking sheet with paper towels. Working in batches, gently scoop 1 tablespoon of the batter into the oil and fry until golden brown, about 3 minutes, turning halfway through. Using a small spider or slotted spoon, remove the cooked fritters from the oil and transfer to the paper towels to drain. Season fritters lightly with salt. Serve hot with chili sauce for dipping.
Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.
In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish. Serve immediately.
PAN-SEARED FILET MIGNON WITH GARLIC & HERB BUTTER (Serves 4)
4 10 ounce thick tenderloin beef filets
2 tablespoons extra virgin olive oil
2 tablespoons butter
salt and pepper to taste
Ingredients (Garlic & Herb Butter)
½ stick butter
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh tarragon
½ tablespoon minced garlic
For the herb butter: Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
For the filets: Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.