class #3 was focusing on stocks and sauces so tom mannion gave us a bunch of packets with recipes and information about various sauces and stocks and how to make them. it will be super useful in the future! a sampling of the stuff we got: two packets of barbeque sauce recipes, definitions and basics about broths, stocks, white sauce, bechamel sauce, blonde sauces, brown, chasseur, bordelaise, hollandaise, vinaigrettes, italian sauces, and much much more!
class 3 had amazing food. but it was so good and so much that i was in major pain afterwards. i think it was partially due to the fact that i inhaled the food without chewing much. not so good. but it was still awesome. take a look!
starting at the bottom and going clockwise: beef tenderloin (several slices) with the steak and peach salad underneath, mac and cheese, ribs, pasta with fresh tomato and basil sauce, and (in the center) asparagus with hollondaise sauce. YUMMO!!!
this week the recipes were again all quite easy and delicious. here they are:
master barbecue sauce (the TA’s made this and we just ate it)
1/4 C dark brown sugar, packed
2 tbl chili powder
1 tbl black pepper
2 tsp rubbed sage
1 tsp allspice
1 tsp granulated garlic
1 tbl salt
1/2 tsp ground cloves
1/2 tsp cayenne pepper
1/4 tsp ground mace
1 C white vinegar
1/2 C clover honey
2 tbl worcestershire sauce
2 tbl soy sauce
1 32-oz. bottle of ketchup
combine dry ingredients in non-reactive saucepan. blend in vinegar, honey, worcesteshire sauce, and soy sauce. bring to a boil. stir in the ketchup. reduce the heat and simmer for 30 minutes, stirring occasionally. adjust seasonings to taste or application. use warm or chilled. will keep for several weeks.
comments: i actually did not like this barbecue sauce that much (WHAT?). but i think it might have been because i’m used to sweeter, more mild sauces that i can lather on. i think i put too much of this sauce on my ribs, which were already very well-seasoned. so i think it i didn’t add so much, i would have liked this more.
grilled steak and peach salad with creamy blue cheese dressing
12 oz. new york strip steak
4 C mesclun greens (avoid radicchio)
2 tbl chopped fresh chives
3 tbl chiffonade basil
1 tbl chopped tarragon
pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. turn the steak occasionally to coat both sides. allow steak to come back to room temperature before grilling. reserve 1/4 cup oil. place a ridged grill pan over moderately high heat until very hot. season the steak again and grill steak about 5 minutes per side for medium rare. remove steak to a cutting board and let stand 10 minutes before cutting in slices.
brush the flesh of peaches with remaining rosemary oil. place cut side face down on the hot grill pan for 3 minutes. turn over and grill the other side just for 1 minute to soften. remove and slice peaches into wedges. toss the greens and herbs together and divide among plates. fan the steak slices and peach wedges on top. drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. season with freshly cracked black pepper and serve
rosemary infused olive oil
2 1/4 C extra virgin olive oil, divided
3 fresh rosemary sprigs
to prepare the rosemary infused olive oil: warm oil and rosemary over low heat in a small saucepan. allow to steep for 8 minutes. remove from heat and cool to room temperature.
creamy blue cheese dressing
1/2 lb. crumbled blue cheese, plus 1/4 pound for garnish
3/4 C sour cream
1/2 lemon, juiced
2 tbl red wine vinegar
pinch cayenne pepper
1 tbl minced chives
to prepare the creamy blue cheese dressing: whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. fold in chives, cover, and chill until ready to serve.
comments: mmm… steak. this was a very tasty dish, especially considering that i think blue cheese is pretty nasty stuff. the steak was of course very very tasty, and it went very nicely with the soft juicy peaches and the greens.
macaroni and cheese
basic white sauce
thin: 1 tbl butter, 1 tbl flour, 1 C milk
medium: 2 tbl butter, 2 tbl flour, 1 C milk
thick: 3 tbl butter, 3 tbl flour, 1 C milk
melt butter over medium-low heat. stir in flour and heat for 1 minute to form roux, a paste. remove from heat and whisk in 1/4 of the milk. return to heat and stir until mixture thickens. gradually add remainder of milk while stirring gently. increase heat slowly until mixture boils. reduce heat and simmer gently for about five minutes, whisking occasionally, to cook flour
Tip: try with evaporated milk for quicker sauce. after thickening, add a few tablespoons of heavy cream and/or butter for a much, much richer sauce.
add 2/3 cup finely grated cheese (cheddar, swiss, parmesan, or romano) to the basic white sauce. this is a typical sauce for any pasta i.e. macaroni and cheese.
for extra richness you will need to add 1 large egg yolk, lightly beaten, 3 tbl light cream, half and half or milk
to the basic white sauce, stir in cheese and remove from heat. in a small bowl blend remaining ingredients with fork. to temper the eggs, add a small amount of warm sauce to egg/cream mixture and stir gently. pour this mixture into the sauce and whisk gently over low heat for about 1 minute. salt and pepper to taste.
comments: i have a very special place in my heart for mac and cheese (that’s why i took some leftovers for game day). i love it so much! mmm… so rich and cheesy.
beef tenderloin… thyme, pepper, rosemary crust. red wine reduction – demiglace/bordelaise
comments: for this one we just cut off the fat/shiny skin stuff and made the rosemary crust. it was sooooooooooo juicy and tender and awesome. i ate too many pieces. but it was delicious.
water for double boiler (about 1 cup)
1 tbl vinegar, white (or lemon juice)
1 tbl water
3 large egg yolks
1/2 C butter, softened to room temperature
pinch of salt and pepper (white or cayenne)
heat water in bottom of a double boiler over very low heat until just simmering. place vinegar and water in top section. in a separate bowl, heat the egg yolks with about 1 tablespoon of the butter. slowly add egg mixture to vinegar and water while continuously whisking. add 1/2 teaspoon at a time of remaining butter while slowly and constantly whisking untl the emulsion is formed. as the emulsion is forming, the egg will be cooked, not scrambled. salt and pepper to taste. serve with fish, vegetables or over eggs benedict.
tip: if the sauce curdles or separates from too high a heat (breaks), remove from heat and add a small amount of boiling water and whisk until recombined. alternately, place in blender on low speed for about 30 seconds, then resume the cooking process
comments: i love hollandaise sauce. i love eggs benedict. it was also tasty on the veggies, but made me crave some eggs benedict.
fresh tomato and basil sauce
1 lb plum tomatoes, peeled, seeded, and finely diced
1 small shallot, minced
1 clove garlic, minced
1 large bunch basil, torn into small pieces
2/3 c extra virgin olive oil
squeeze of lemon juice
salt and peper to taste
mix tomatoes with the other ingredients in a bowl. cover and set aside for at least one hour. if sauce is to be kept longer, seal tightly and refrigerate up to 24 hours.
comments: we got to blanch tomatoes, which was kinda fun. this was a very tasty and simple no-cook sauce. cameron was in love with it so he took leftovers for game day.
if you have read this far, you are amazing! anyway, this meal was ridiculous and delicious and great except for the major stomach pain afterward. it was worth it! (but from now on i am going to make sure i chew my food)