Passionate Pink Roaster

The stuffed chicken breast was awesome. But forget about the chicken, this post is about the pretty passionate pink little roasting pan!

The blinQ tri-ply pink roaster has a brilliant interior finish, and comes with a stainless steel roasting rack, it is a sweet 14" X 10" X 3" perfect for roasting a whole chicken. Stay tuned for that post...

The roaster joins my original pink pan and a fabulous growing collection of blinQ cookware, products, and tools.

"Pinch yourself to prove it's not a dream," blinQ

Another special thanks to Heather and the folks at blinQ USA.

Friends, is it normal to get so excited about a little roasting pan?

Chocolate Soufflés

Chocolate Soufflé (Soufflé au Chocolat)

First make the Pastry Cream (Crème Pâtissière), a custard also used for tarts, cakes and to fill cream puffs, eclairs and napoleons.

Whisk 6 egg yolks and 1/4 c. superfine sugar until pale and creamy.

Sift in 1/4 c. cornstarch and 1 T. flour, mix well.

Heat 2 1/4 c. milk, 1/4 c. superfine sugar, and 2 tsp. vanilla extract to a boil.

Slowly add the milk to the egg yolk mixture, stirring continuously.

Pour the pastry cream into a clean sauce pan, boil for 2 minutes while stirring, whisk in 1 T. butter. Remove from heat.

Heather Prepared the Soufflés

Beat 12 egg whites until peaks form, then gradually add 3 T. superfine sugar.

Meanwhile, add 3/4 c. unsweetened cocoa powder, 3 T. Kahlua coffee liqueur, and 3 oz. melted semi-sweet chocolate to the warm pastry cream.

Whisk half the egg whites into the chocolate pastry cream, then fold in the remainder. Pour into six 8 oz. souffle dishes that have been brushed with melted butter and dusted with superfine sugar, shake out excess sugar. Run your thumb around the inside rim of the dish to help the souffle rise without sticking.

Preheat the oven and a baking tray to 375. Place the souffle dishes on the hot tray, then bake for 15 -18 minutes. Dust with powdered sugar and serve immediately.

This recipe was inspired by The Food of France, A Journey for Food Lovers by Maria Villegas and Sarah Randell

Fried Oysters, Chipotle Mayonnaise, Salsa Fresca

MALPEQUE OYSTER - (Crassostrea virginica)

Grown on the beds of Malpeque Bay, Prince Edward Island, far in northeastern corner of North America. The Malpeque Oyster was judged the world's tastiest oyster at the Paris Exhibition in 1900. It continues to be recognized as one of the world's finest, known for a clean, clear, pure taste.

This Salsa Picante Fresca is from my favorite neighborhood market, El Supermercado. They make great fresh salsas.

Chipotle Mayonnaise is mayonnaise mixed with chipotle (smoked jalapeño) chile adobo sauce.

Shuck the fresh oysters

Rinse and dry the shells

Dust oysters with seasoned flour

Dip in a beaten egg

Coat with panko breadcrumbs

Fry quickly in canola oil

Drain on paper towel

Place fried oyster back in the shell

Top with chipotle mayonnaise and salsa picante fresca

Got a hankering for oysters? You may like these too.

Meatballs

meatball
One entry found.
meatball
Main Entry:
meat·ball
Pronunciation:
\ˈmēt\-bol\
Function:
noun
Date:
1877
: a small ball of chopped or ground meat often mixed with bread crumbs and spices

Garnished with chiffonade of fresh basil and Pecorino Romano.

What's for dinner?

Lamb Rib Chops, Mint Sauce

Another classic food pairing - lamb with mint sauce.


Mint Sauce:
Heat equal parts rice wine vinegar and water to a boil. Add honey and a splash of tamari (soy sauce) to taste. Finish by adding finely chopped fresh mint.


Lamb Rib Chops - Cut from the Rack, Cooked to Medium with a Nice Crust:

• Brush the cold chops with olive oil, season with salt and pepper.
  
• Place them in a heated pan on medium-high heat for 4 minutes on each side.
  
• Place the pan in a 400 degree oven for 4 minutes.
  
• Let rest before serving.
  

Ladle mint vinegar sauce on to the plate, then place the lamb on top. Garnish with mint sprig.

China Pattern: Spode, Regency Series "Jasmine"

Made in England, pattern first introduced c. 1825

Wilted Baby Spinach with Dates, Bacon & Mushrooms

The addition of dates to the classic combination of spinach with mushrooms and bacon, makes this recipe extraordinary.

1/4 c. chopped onions
2 lb. sliced mushrooms
1/2 lb. chopped bacon
1/2 c. chopped dates
1/4 c. olive oil
1/2 c. rice vinegar
1 t. salt
1 T. pepper
2 lb. spinach

• Sauté bacon, onion and olive oil until golden brown
  
• Add mushrooms, cook 1 minute
  
• Add dates, vinegar, salt and pepper until warm
  
• Toss with spinach
  

Cook's Tip: By adding more or less spinach, you can either serve this as a salad, topped with Cambozola cheese perhaps, or as a side dish to a main course, as pictured above.



Recipe by Chef Michael Shafer of Depot Restaurant. Thanks, Chef!

You can visit here for more of the Chef's fabulous recipes.

Schnitzel à la California

Maybe you saw my post on Schnitzel à la Holstein in October, veal topped with a sunnyside up egg and anchovies?

Well, that dish was the inspiration for a new dish featuring the darling breaded veal cutlet. I'm calling it Schnitzel à la California.


Season the veal, then dust in flour, dip in egg, and coat with panko breadcrumbs.


Sauté veal in a mixture of half butter/half olive oil.



Plate the golden veal cutlets, top with sliced Haas avocado and Pearl on Vine tomatoes.



Meanwhile, add a little more butter and olive oil to the pan, then add capers. Remove from heat, add a squeeze of lemon juice and fresh chopped basil and parsley.



Immediately top the avocado and tomato with the warm capers & herbs.



Schnitzel à la California - breaded veal cutlet, sliced avocado and tomato, lemon caper herb topping.

Favorite Neighborhood Markets

Here's one of mine: El Supermercado!

Chiles y tomatillos.


Fiesta in the produce aisle.


Everything is colorful, even the shopping carts.


The market itself is an inspiration to cook...what shall we make - tamales, chile verde, pozole???


Supermercado Bestway, Pacific and First Streets
San Pedro, Los Angeles.

What is your favorite neighborhood market?

Cha Gio

Cha Gio: Imperial Rolls also called Vietnamese Spring Rolls

We enjoyed our Cha Gio at the tiny, six table restaurant Nam's Red Door in San Pedro, California where the menu hasn't changed one bit in over 30 years.


Chopped pork, crab meat, black mushrooms, cellophane noodles and Asian spices wrapped in rice paper, then fried.


To assemble: wrap the spring roll in a lettuce leaf, add cucumber, mint, and cilantro, then dip in nuoc mam and, if fond of heat, add the ubiquitous Chili Garlic Sauce.
Beverage pairing: Cold Vietnamese Beer "33" Export




Also try:
Mi Xao Ga - crispy egg noodles topped with chicken and vegetables




And for dessert:
Bánh Flan

Caramel custard became part of Vietnamese cuisine through the French colonization of Vietnam. The Vietnamese way is to steam the custard as opposed to the French method of cooking in a bain-marie. Delicious, very light and fluffy.

Ăn nào! Bon appétit !

Restaurant Highlights from 2007

Whole Foie Gras
per se, New York City

To be served a WHOLE FOIE GRAS to five of us was incredible. It was not on the menu, in fact, the menu read, " Terrine of Hudson Valley Moulard Duck Foie Gras," but Michael offered the whole enchilada and Don, of course, said yes. So here it is presented to us on a silver platter, simply, with fleur du sel and fresh herbs. Then it was taken back into the kitchen and plated. Wow!



Pavlova
Balthazar, New York City
The Pavlova at Balthazar is baked meringue filled with yogurt and mascarpone served with a silky warm berry sauce that is made to order. The meringue dissolves on your tongue, and with the sweetness of the meringune, the creaminess of the marscapone, the tart balance of the yogurt and the heavenly warm berries, this is really exceptional.



Hebrew National Deli Dog
Yankee Stadium
Can it get much better than enjoying a hot dog and a cold beer, sitting behind home plate on a warm summer afternoon at Yankee Staduim?



Tuna and Foie Gras Roll
Caviar Russe, New York City
The. Best. Sushi. Roll. Ever.



Hamachi
Water Grill, Los Angeles
Hamachi Crudo with Champagne Grapes Preserved Meyer Lemon, Lemon Verbena and English Pea Puree


Sumac Coated Australian Barramundi with Linguicia and Grilled Calamari Strewn Israeli Cous Cous with Castelvetrano Olives

Praised by Zagat Survey as Los Angeles' top seafood restaurant since the day it opened, Water Grill has become an institution of excellence. In service, food, presentation, décor, ambiance and overall guest experience, this Downtown favorite exceeds all expectations.
We agree.





Sirlion Burger filled with Braised Short Ribs, Foie Gras and Black Truffle
Daniel Boulud's db Bistro Moderne, New York City

Served on a Parmesan Bun, with Pommes Frites. Power lunch!






Oysters & Pearls - Two Coasts

The French Laundry, Yountville, CA


per se, NYC

We are lucky enough to have had this signature dish of Thomas Keller's on the West Coast at the French Laundry and on the East Coast at per se. He says, "It's a very sensual combination." We couldn't agree more. Ingredients include pearl tapioca, heavy cream, creme fraiche, egg yolks, vermouth, shallots, butter, chives, and of course, oysters and caviar.

What is extraordinary about these two photos is that they were taken several months apart, one in California and one in New York. Perfection in the kitchen.



Soft Shell Crab
Caviar Russe, New York City

Soft shell crab in a cool tomato broth w/ cucumbers, chives, & Vidalia onions. The broth offered a perfect fresh balance to the fried crab.

An exceptional wine pairing was a glass of Veuve Clicquot Rose...this was one of many fabulous brunch courses at Caviar Russe in Manhattan.