Thayn Moore's Space: Food and drink

We Catered a 10 Course Dinner - Whew!

Thu, 01 May 2008 08:13:27 GMT

This past week Holly and I catered a 10 course dinner for a co-worker of mine and his friends (a party of 10). We had planned on doing eight courses but as time went on and the menu became more complete, it ended up being 10. We had also planned on having someone to help us with dishes and serving and at the last minute that fell through. This meant that we were running between dishes, serving, cooking, plating, etc. It was hectic to say the least (and exhausting) and a good learning experience.

We started cooking Friday night, cooked all day Saturday, and though we had planned on arriving several hours early, we ended up arriving a few minutes before we were supposed to start! Even with that short of time, we had prepared well and actually started only a few minutes late (about 7:20 instead of 7:00).

Here are some of the pics. We didn't bring our camera but luckily one of the guests was nice enough to take some pictures. We are missing a few of the courses but we plan on doing this same menu on Mother's day. Brian will be there so we will have him take pics (so come back and check them out!).

This is the "Are we going to have to pack our knives and go home?" look

Amuse Bouche Trio

For the amuse we did a trio. First was a Cauliflower Panna Cotta with a Oyster Nectar Gelee topped with Lumpfish Caviar. Second was Red Cabbage Gazpacho with Mustard Ice Cream. Third was a Red Snapper Ceviche with a Rutabaga Chip and Guacamole.

Seafood

This was one of the hits of the night, Seared Scallops with Butter Poached Lobster and Fresh Morels in a Tarragon Lime Emulsion topped tableside with Parmesan Foam. We had made this recipe the first time a few days before and we were licking our plates, so we knew it would be good.

Foie Gras

This course ended up being the most troubled course of the night. We had bought grade A frozen foie gras and made it in the Thomas Keller style. The problem is that I don't think I pressed it tight enough. Also, when it came time to serve, it hadn't been returned to the refrigerator so when I cut it, it was soft and gooey. I worried and decided to try and save the dish by searing it. It shrunk a ton as the fat rendered out so I pulled it and put the bits on the plate. I think it was still ok, just because foie gras is so good it's hard to make it bad, but it was a horrible waste of an expensive ingredient.

The course was Seared Foie Gras with Sour Cherry Compote and Toasted Homemade Brioche.

Pasta

The next course was fun. We made a Corned Beef and Chicken Tortellini made with homemade Ricotta and Mascarpone Cheese. It was served with a Roasted Red Pepper Cream Sauce and a Sauteed Sage Leaf.

Pork

Sadly, the next course, which was the favorite of the night, didn't get a picture. It was Mangalitsa Pork Belly slow braised in Guiness and topped with Bourbon BBQ Sauce and Shaved Black Truffles. It was served with Cheesy (9 year aged cheddar) Grits and Molasses Sauteed Collard Greens. The only criticism we received was that they didn't get enough.

Palate Cleanser

After the pork belly, a palate cleanser was served, Meyer Lemon Oregano Sorbet.

Soup

The next course also didn't get a pic. We served a bowl with Julienned Sugar Peas, Greek Yogurt, and Homemade Eucalyptus Marshmallows. I then served a Green Pea Veloute tableside.

Salad

This Caesar Salad sat on a Mascarpone filled Brioche Crouton and was wrapped in a Bocarone (pickled anchovy). It was fun and yummy, with homemade dressing.

Main Course

The main course was also a hit. We served a Braised Lamb Osso Buco topped with Gremolata and Rack of Lamb. We served it with Black Quinoa tossed with Gremolata, Golden Raisins, Slivered Almonds, and Braised Carrots.

Dessert Trio

The dessert trio was the finale and also was meant to mirror the amuse bouche. We served Cocao Nib Panna Cotta with Fresh Raspberries and Syrup. Next we served Milkless Mousse from Peruvian Single bean Chocolate in a Chocolate Ring. Lastly we served a Black Bottomed Praline Bar with Chocolate Ganache.

Whew, were we dead when we finished! I imagine (and hope) it will be a much lighter experience when we do this again on Mother's day for our friends.

Multicourse Dinner - 11 Courses (Eleven Course Dinner)

Mon, 10 Mar 2008 19:28:11 GMT

Well, we been at it again. This time with an 11 course dinner. Our trusty photographer had the flu so the pics didn't turn out like they should, but it was all very yummy. Luckily, Adam was nice enough to take pics with our camera. Thanks Adam!

1st Course - Amuse Bouche

The first course was a savory sorbet. I really love savory sorbets as they get your palate going in such a smooth and sophisticated way. This was a beet and honey sorbet with tarragon.

Holly and I Plating the Sorbet

2nd Course - 1st Appetizer

This appetizer was a foie gras pate, smooth sheep's milk Italian cheese, dried plum, and parmesan crackers made in my pizzelle maker.

3rd Course - 2nd Appetizer

This appetizer was a Braunshweiger, olive, pimento pate, formed into a rose and served with a chevre kale tartlett.

4th Course - Seafood

This was a sauteed scallop with scalloped potatoes, leaks, and mushrooms, all served in a white cheddar sauce and garnished with a caper and some sauteed tree mushrooms.

5th Course - Pasta

This picture doesn't really portray this dish very well. These are homemade pancetta spinach 3 cheese raviolis with a roasted red pepper cream sauce. It is served with a parmesan cheese crisp and balsamic vinegar reduction. Also, not seen in any photos, we served some sourdough mini-loaves made from my homemade sourdough start.

6th Course - Pork Belly

Probably one of the more challenging courses of the night for some of our guests, yet also personally one of the best, was the slow braised pork belly with slivered gingered sugar peas and a roasted peach with cardamom creme fraiche. Top Chef and Casey deserve the recipe that inspired this dish. Though I did make several changes, manly in the preparation of the pork belly and the slivered sugar peas. I also removed some of the garnishes, showcasing the pork more.

7th Course - Palate Cleanser

After such a heavy course we then moved on to the palate cleanser which was a blood orange-cranberry sorbet with thyme. It was sweet yet "zingy" and a favorite of some of our guests.

8th Course - Salad

The salad was inspired by a salad done at a restaurant called Blue Hill at Stone Barns. It is a green bean, pistachio, golden raisin salad with slivered mushrooms and a green garden gazpacho. It is topped with a warm hazelnut encrusted egg that has been soft boiled so that when you break it open, the soft runny yolk mixes with the vinegary gazpacho and created a sort of a dressing. It was cool, refreshing and yet elegant.

9th Course - Main

Sadly, this pic doesn't do the main course justice, this is a roasted rack of lamb topped with a chianti-lamb reduction and breaded in a kalamata olive tapenade, served with an asparagus risotto. It was wonderfully tender and succulent.

Prepping the Rack of Lamb

10th Course - Dessert

For dessert we had a cocao nib panna cotta with a blueberry red wine syrup with a hint of cinnamon served with a milkless chocolate mousse. We have a blast making the caramel spiral and hazelnut spike that we used as garnishes, they looked really cool. The panna cotta is one of my favorite desserts now, we got it from Alice Medrich's book Bittersweet.

11th Course - Petit Fours

For the final course we finished with a Chocolate Truffle made with Belcolade Peruvian Single Bean Chocolate. I garnished with lavender so that when you picked up the truffle, you would smell the lavender, yum, yum. Holly's truffle's are about perfect at this point!

It was so yummy and fun, but now I'm beat!

Mediterranean Eight Course Dinner

Tue, 28 Aug 2007 16:34:48 GMT

This time we wanted to go with a very Mediterranean theme that was lighter and fresher than before. I tried to use citrus and other bright flavors like that where ever possible.

Please feel free to comment, I'd love to generate feedback and discussion.

Here is our table setting with the appetizer course

1st Course - Appetizer

Dolma with Roasted Red Pepper Hummus

2nd Course - Seafood

Sea Scallop with Israeli Couscous

3rd Course - Palate Cleanser

Grapefruit Mint Sorbet

4th Course - Soup

Lentil Soup with a Pastry Crust

5th Course - Salad

Tangelo Salad with Shrimp Crostini

6th Course - Main

Roasted Lamb with Mushrooms and a Sweet Potato Puree

Another shot of the main course with the baby broccoli and bread

7th Course - Dessert

Pan de Tres Leches Topped with a Chianti Cinnamon Syrup

8th Course - Lattes

Postum Latte Mocha with Hazelnut and a Chocolate Chip Biscotti

How many miles do I need to run now?

Many thanks to Brian for taking these great pictures!

Mother's Day 8 (9) course meal 2007

Mon, 14 May 2007 23:41:34 GMT

Well, we did it again, a major eight course dinner for Holly on Mother's day. We invited 5 other people over and had a great time.

Now, on to the courses!

Palate Starter

Carrot and Ginger Sorbet

Tapas

Mild Italian Sausage with sun dried tomatoes in marinara

Stuffed Mushroom with pancetta, goat cheese, spinach and tomato

Black olive tapenade and warm kavash

Cheese Platter

Isigny brie, Kaltbach gruyere, Henning Wisconsin white cheddar, and Dorblu Champignon

with tapenade, honey fig spread, quince spread, apple mint jelly, and roasted red pepper and tomatoes

served with hot sourdough bread

Hot sourdough bread

Salad

Dungeness Crab cake with lime cilantro tartar and chipotle mayonnaise

served with a goat cheese stuffed wasabi pear wrapped in prosciutto in a bed of butterleaf lettuce

Soup

Cream of Asparagus soup

topped with creme fraiche and a garlic rubbed crouton

Palate Cleanser

Lemonade oregano sorbet

Main Course

Roasted pork loin over vegetables with a chardonnay/orange demi-glace

Parmesan roasted potatoes and dilled green beans

Dessert

White chocolate raspberry creme brulee

Yeah, that's my plumbing torch in the kitchen...the joy

Latte

Mocha with orange hazelnut biscotti

It was a lot of work and a lot of fun. Thanks to Brian for the great pictures. Thanks to Holly for putting up with my crazy hobbies. Comments, anyone?

Mr & Mrs Johnny Verbeck

Mon, 12 Mar 2007 18:54:46 GMT

This past weekend Holly and I made homemade sausages. We made a mild Italian sausage with sundried tomato. They turned out really tasty. I went down to a local butcher in Bellevue and got some casing (artificial) and back fat. It's amazing what fresh herbs, spices, and garlic do to sausage. The taste is awesome.

Here is my recipe:

Pork back fat
Pork spare ribs
Kosher salt
black pepper
crushed red pepper
red wine
minced garlic
fresh italian flat parsley
sun dried tomatoes
sugar
anise seeds
carraway seeds
cumin seeds (just a pinch)

I ground all of the seeds, pepper, and salt in my mortor and pestel and then added it to the meat along with everything else (the meat and fat was diced into 1" cubes). I then let it chill in the freezer until it was almost frozen before I ground it up. After sitting in the casings for a day it tasted much better than the first night...the seasonings had time to marinate.

Next I want to make a chicken pork pear sage sausage. I'll update on how it turns out.

Chocolate Cream Cheese Calzone

Mon, 15 Jan 2007 20:29:11 GMT

We made this yummy dessert this past weekend. I just kind of made up the recipe (it's similar to one I tried at Claim Jumper's, kicked up a bit).

Dough

1 cup warm (107 degree) water
1/2 Tbsp instant yeast
2 Tbsp honey
1 Tbsp molasses
1/2 Tbsp kosher salt
1 Tbsp gluten
1 Tbsp vanilla extract
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup melted shortening
3-5 cups bread flour

In your mixer bowl, proof the yeast, honey, salt, and gluten in the warm water for at least 5 minutes. Add first 2 cups of bread flour, vanilla, molasses, cinnamon, and pie spice. Mix until well incorporated using the paddle attachment in mixer. Rest at least 2 minutes. Add melted shortening. Begin to add the rest of the bread flour, 1/2 cup at a time, while mixing. Allow each 1/2 cup to mix in before adding the next, until the dough forms a ball on the paddle and pulls mostly away from the edges of the bowl. Once the bowl as balled onto the paddle, change to the dough hook and knead for 5-10 minutes on medium speed, until the dough forms a baker's window. Knead the dough into a smooth ball. Place in clean, lightly oiled bowl and cover with a wet cloth and place in refrigerator over night.

Filling

1 Pkg Semi-sweet chocolate chips (alternatively you could mix a half a pkg white and a half a pkg semi-sweet chips)
1 Pkg cream cheese
1 Tbsp vanilla extract
1/2 cup brown sugar
pinch of kosher salt

Presentation

melted butter
chocolate syrup
cream cheese frosting
powdered sugar
vanilla ice cream

Beat softened cream cheese, vanilla, and brown sugar together until smooth and creamy. Add chocolate chips and mix well.

Preheat oven to 400 degrees. Place pizza stone, large cast iron pan, or pizza sheet in oven during preheating process. Remove refrigerated dough from bowl and let rest on the counter for 20-30 minutes. Cut dough into 4-8 equal sized pieces. With each piece, stretch the dough by hand like you would a mini pizza. Rolling the dough with a rolling pin will crush the consistency of the dough! Place a portion of the filling in the center of each crust, fold and pinch the edges of the dough. Brush each calzone with melted butter and slide onto hot cooking surface in oven (pizza stone, sheet, etc). Bake for 15-20 minutes, or until golden brown.

Drizzle syrup, frosting over top, dust with powdered sugar. Serve hot with ice cream. Serves 4-8 people.

Enjoy!

Cherry Chocolate Mice

Tue, 02 Jan 2007 23:14:25 GMT

This is a fun idea that my mom came up with. We made them for the plates of goodies that we took to our neighbors and friends this holiday season.

Dip maraschino cherries (with stems) in tempered milk chocolate. While the chocolate is still soft, press a Hershey's kiss into the bottom of the chocolate. We used the cherry cordial filled kisses which were nice. Lay the cherry and kiss on end and place peanut halves into the chocolate as ears. This is an easy treat that really gets noticed. While it was the least technical (and the least tasty as we used Hershey's kisses and milk chocolate instead of the Belgium good stuff we used for the rest), it was the item that received the most comments.

Cherry Cordials (Liquid Centers)

Tue, 12 Dec 2006 18:11:45 GMT

We've been working on our Christmas goodies to take to people. One of the recipes we've tried new this year is for Cherry Cordials. They turned out great! The cool thing about this recipe is the liquid center. It starts as a fondant and then the cherry melts them overnight, leaving a gooey liquid center.

The instructions on the second dip are very reusable for all chocolate dipping. It really helped us get it right, I think that previously we always had the chocolate too hot, which causes it to get the waxy film when it cools and to melt whatever we were trying to dip into the chocolate, ruining the rest of the dipping chocolate.

Also, instead of semisweet chips, we've been using a mix of 3 parts bittersweet, 1 part 72% dark from Trader Joe's. They sell "Pound Plus" bars there that are awesome for making chocolates, I definitely recommend them.

Makes about 60 cherries
•3 cups sugar
•1 cup plus 1 tablespoon water
•1/4 cup light corn syrup
•60 maraschino cherries with stems (do not use fresh cherries)
•24 ounces semisweet chocolate, roughly chopped, or 24 ounces semisweet chocolate chips
•Butter or margarine for greasing the pan and the cookie sheet

PREPARING FONDANT
1.Butter a 9 x 13" baking pan and set aside.
2.Combine the sugar, water, and corn syrup in a heavy medium saucepan. Using a wooden spoon, gently stir over medium heat until the sugar dissolves & syrup boils.
3.Cook the syrup, without stirring, until it reaches 240 F (soft ball).
4.Immediately pour into the prepped 9 X 13 pan. Let cool, undisturbed, until bottom of pan feels lukewarm to the touch.
5.Using a heavy wooden spoon, stir until it forms a ball. Some may stick to the pan. May also seize into a very hard ball that is impossible to stir. Seal in a 1-gallon Ziploc bag, remove as much air from the bag as possible. Let rest 1 minute.
6.With fondant still in the bag, roll with the heel of your hand, pressing down toward the counter. Continue this light kneading until it looks smooth and creamy and feels like firm cookie dough, about 10 minutes. Set aside, wrapped in bag and prepare cherries. Can be made up to a week ahead and kept well wrapped in the fridge.

FIRST DIP
1.Drain cherries, reserving the liquid. Place on paper towels to absorb excess liquid.
2.Butter a large sheet, line with wax paper and set aside.
3.Place fondant in top of a double boiler over simmering water. If you don't have a double boiler, use the medium bowl over a pot of simmering water method. Stir fondant until it melts. Insert candy thermometer in the melted fondant and continue stirring gently, until the fondant reaches 150 F. Turn off heat.
4.Stir in 2 or 3 tablespoons of the reserved cherry liquid to give the fondant a pink color and a mild cherry flavor. Should temp. fall below 150 F, turn the heat on low and bring the water back to a simmer just until the fondant rises back to 150 F.
5.To dip, hold a cherry by the stem and quickly dip it into the melted fondant covering the cherry. Avoid getting any on the stem. Place on the prepared cookie sheet. Repeat with the remaining cherries until all are dipped. Stir the fondant occasionally. If fondant becomes too thick as you dip, add more cherry liquid, 1 tablespoon at a time, until thinner consistency is reached. Set the dipped cherries aside while preparing the chocolate for dipping.

SECOND DIP
1.Melt 12 ounces of the semisweet chocolate in the top of a clean double boiler set over hot water.
2.When the chocolate has melted, remove the top part of the double boiler from the water. Add the remaining 12 ounces semisweet and stir until all chocolate is melted and smooth.
3.Insert a candy thermometer into melted chocolate. temperature should be 88 to 90 F. If too cold, place back over hot water until the temperature reaches 88 to 90 F. If too hot, let cool until temperature is reached.
4.Hold a covered cherry by the stem and dip it into the chocolate to cover the pink coating. Repeat until all are dipped. Stir chocolate occasionally.
5.Let sit at room temperature for 2 hours. Place in the refrigerator overnight, and chocolate will harden and the centers will liquefy.
6.Store in single layer in airtight container in the refrigerator for up to 2 weeks.

Halloween '06

Fri, 03 Nov 2006 06:38:31 GMT

Wow, Halloween was a lot of fun this year! Holly worked like crazy on our costumes. We went as the Flintstones (+Bam Bam) this year. Usually I like going as something scary with lots of makeup and blood but we decided that this year was the perfect year since Joseph and Kaitlyn are the ages of Bam Bam and Pebbles.

Holly did all of the costumes with her own patterns. They came out great. I wasn't much help, while she was sewing late into the night, I was either working on the mustang upholstery or playing Splinter Cell.

We ended up going to work to trick-or-treat first. Each year people put candy in bowls outside their office doors and the kids walk through the hallways collecting candy. My team really decks out our hallway with black lights, decorations, the works...turnas they get older they'll want to go to more than one building and get more candy than they can ever eat, but for now its just good fun. We got back and went to a few neighbors around our street and were so ing the hall into a spook alley. There is always so much candy that the kids fill their buckets in the first two floors of my building. It's nice and warm (since it's inside) so the kids just love it. I imagine cold by then that we were glad for Microsoft.

This is a picture of a "brain" pate that we made for a Halloween party that we went to. It's our normal pistachio pate recipe (we actually used almonds that time) then we shaped it like a brain and I craved out the brain.

We had a lot of fun this year craving our pumpkins. The kids really got into it.

Joseph actually helps the entire time with his pumpkin, he did Lightening McQueen from Cars. He helped pull the guts out, poke the pin for the pattern, and even a little cutting.

Kaitlyn had a lot of fun too. She wanted to be right in the middle of the action. I think she had a second dinner on the goo and seeds she helped pull out of Joseph's pumpkin (a bath ensued).

After the kids went to bed, Holly and I finished our pumpkins as well.

...and just because I think the last two year's pumpkins turned out so cool, I'm going to post them as well. :)

Eight Course Dinner

Thu, 26 Oct 2006 19:33:09 GMT

Lately we've been doing different eight course dinners for people. We like to do different recipes each time we feed people but I did a class where I shared these recipes recently and presented this eight course meal. These recipes have been taken from various places, modified as needed, but I'll try to give credit where possible.

Pistachio Pate with garlic toasted baguette rounds

Pate:

1/2 c. finely chopped onion

1/2 c. plus 2 tbsp. butter, divided

1/4 lb. fresh mushrooms, sliced

1/4 lb. chicken livers

1 1/2 tsp. kosher salt

1 tsp fresh rosemary

1 tsp fresh sage

1 tsp fresh thyme

1 tsp. lemon juice

Dash of pepper

Dash of cayenne pepper

2 hard-cooked eggs, quartered

1/4 c. halved shelled pistachio nuts

Sauté onion in 1/2 cup butter until golden, about 5 minutes. Add mushrooms and chicken livers; cook, stirring occasionally, until chicken livers are tender, about 5 minutes. Remove from heat. Add rest of butter, salt, herbs, lemon juice, pepper and cayenne. Stir until butter melts. Then divide mixture into 4 parts.

In electric blender at high speed, puree the chicken liver mixture, one part at a time, adding 2 of the hard-cooked egg quarters to each part. Turn into bowl. Add nuts, mixing well. Refrigerate 30 minutes.

Place plastic wrap on the inside of various molds, ramekins, or a cupcake tin, press desired amount of pate into each mold. Cover and freeze overnight or until ready to plate.

Crackers:

1 rye baguette

1 French baguette

extra virgin olive oil

black pepper

roasted clove of garlic - halved

Preheat oven to 300 degrees. Slice baguettes on the diagonal into 1/4 inch slices. Lightly brush with olive oil. Lightly rub cut side of garlic clove on each slice. Top with fresh ground pepper. Lay out on a cookie sheet and place in 300 degree oven. Toast for 10 minutes or until they feel slightly crisp. Remove from oven and flip slices over. Replace in oven on broil and toast until golden brown.

Plating:

sprig fresh rosemary

2 tsp stone ground mustard

2 tsp horseradish

2 tsp black currant/fig/black berry jam

Black pepper

Unwrap the pate and place on the center of plate. Place mustard, horseradish, and jam at various locations on one side of the plate and a few crackers on the other, top pate with fresh ground pepper and rosemary sprig.

Portabella Mushroom Napoleon served in a cream sauce and garnished with sweet potato crisps

Puff Pastry:

Puff Pastry, frozen

poppy seeds

Preheat oven to 375° degrees F. Defrost puff pastry, roll out one sheet to 1/16-inch. Cut 3 triangles, per person, with 3-inch sides. Place parchment paper on a baking sheet, add the triangles. Sprinkle poppy seeds on two triangles, this will be used as the top napoleon. Cover the triangles with another sheet of parchment. Put another sheet pan on top of the parchment and weight it down to prevent the pastry from puffing up. Bake 7 - 9 minutes. Remove from oven to a rack to cool. They can be made ahead of time, covered and stored at room temperature.

Portabella Cream Sauce:

1 cup portabella mushrooms, sliced 1/4-inch thick

1 tbsp butter

2 cloves garlic, minced

2 tablespoons shallots, minced

1/4 cup dry white wine

1/4 cup chicken broth

1 cup whipping cream

nutmeg, freshly grated to taste

1 teaspoon fresh lemon juice

kosher Salt and pepper to taste

In a medium frying pan, sauté mushrooms in butter for 2 minutes. Add minced garlic and shallots; sauté an additional 2 minutes. Add white wine and simmer until wine is reduced by half. Add chicken broth, heavy cream, and nutmeg; simmer until sauce thickens. Remove from heat. Add lemon juice, salt, and pepper.

Plating:

2 cherry tomatoes

10 - 12 small Arugula leaves

Olive oil

1 small Sweet potato, peeled

Olive oil for deep frying

1/2 cup red wine or grape juice

Cut across the top part of the tomato to remove the stem. Use a melon baller to scoop out the membrane and seeds and discard. Cut a small slice off the bottom of the tomato. This will allow it to sit on the plate without falling over. Toss the arugula leaves with a few drops of olive oil, add salt and pepper. Roll 5 - 6 leaves together and tuck them inside the cherry tomato. Place one on each plate.

Use a mandolin to cut the potato into thin julienne strips. In a heavy pan, heat the olive oil to 350° degrees F. Place a small amount of julienne cut sweet potatoes into the oil and move them around with a fork until they become crispy. Remove them immediately with a slotted spoon to a paper towel. Sprinkle salt over them. When cooled, store them in an air tight container at room temperature until ready to use.

Place wine/grape juice in a small saucepan over very low heat and let it slowly reduce to a thick syrup consistency. This can be made ahead of time, cooled and stored in a squirt bottle with a small opening.

Place a small pool of cream sauce on one side of the plate. Place one of the puff pastry triangles on top of the sauce. Add a small portion of mushrooms and continue building the napoleon until you have three high for each person, ending with the poppy seed triangle. Place a handful of deep fried sweet potato garnish on the top. Add a cherry tomato with arugula to the side of the plate. Use the squirt bottle to make a design on each plate with the wine reduction and serve.

Grapefruit Mint Sorbet

1/2 cup sugar

1/2 cup water

1/2 cup fresh mint leaves and stems

1/2 cup fresh grapefruit juice (pink or green)

fresh mint sprigs for garnish

In a saucepan, combine sugar, water, mint leaves and stems; bring to a boil, lower heat and simmer for 5 minutes; remove from heat, cover and let cool. Pour grapefruit juice and cooled mint mixture into a blender or food processor and blend well. Strain and transfer mixture to a shallow pan, cover and freeze until firm. Transfer frozen mixture to a blender or food processor again and blend well. Freeze again.

Plating:

When ready to serve, use a melon baller and place 3 scoops in a stemmed glass, garnish with a sprig of fresh mint and serve.

Butternut Squash Soup

Soup:

1/2 pound butternut squash

1/2 cup onions, chopped

1 tablespoon butter

2 cups chicken broth

1/2 cup whipping cream

1/2 teaspoon white pepper

Kosher salt

Halve squash lengthwise; remove seeds. Place, cut side up, in a shallow baking dish. Bake at 400° degrees approximately 1 hour or till soft. Scoop out the pulp; set aside. In a large saucepan, sauté the onion in butter till tender. Add the squash and broth. Cook over low heat for 30 minutes. Remove from heat, pour mixture into a blender and carefully blend until smooth. The soup can be covered and refrigerated until ready to serve. When ready to serve, heat the soup over medium low heat, stirring constantly. Add the whipping cream, salt and pepper to taste.

Creme Fraiche:

2 tablespoons sour cream

1/4 cup heavy cream

Blend together in a saucepan to a smooth consistency. Heat gently at a low temperature (this will speed up the action), but not over 85° to 90° degrees. Remove from heat and pour into a partially covered container. Store at 75° degrees for 6 to 8 hours or until the cream has thickened; then mix well, cover and refrigerate until ready to use.

Garlic Parmesan Crouton:

French baguette

extra virgin olive oil

roasted garlic - halved

fresh grated asiago cheese

Preheat oven to 300 degrees. Slice baguettes on the diagonal into 1/4 inch slices. Lightly brush with olive oil. Lightly rub cut side of garlic clove on each slice. Top with fresh ground pepper and asiago cheese. Lay out on a cookie sheet and place in 300 degree oven. Toast for 10 minutes or until they feel slightly crisp. Remove from oven and flip slices over. Replace in oven on broil and toast until golden brown.

Plating:

extra-virgin olive oil

pecans

sprig of sage

Heat small sauce pan and add a tablespoon or so of olive oil. Add pecans and lightly toast them, stirring occasionally. 3-5 minutes.

Pour hot soup in bowl with a dollop of crème fraiche. Using a toothpick make swirls in the crème fraiche. Top with 2-3 pecans and sprig of sage. Serve with crouton laid over the top of the bowl.

Grilled Romaine Hearts

Shaved Red Wine Vinegar:

1/2 cup red wine vinegar

Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.

Romaine Hearts:

2 hearts of romaine, rinsed and patted dry

1 tablespoon olive oil

Freshly ground black pepper

1 cup finely grated parmesan

Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Wash and dry thoroughly, possibly overnight. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.

Spray a nonstick griddle or sauté pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes.

Plating:

1/4 cup Red Wine Vinegar

Place vinegar in a small saucepan over very low heat and let it slowly reduce to a thick syrup consistency. This can be made ahead of time, cooled and stored in a squirt bottle with a small opening.

Swizzle the vinegar reduction onto the serving plates in a nice design. Place the romaine, cheese side up onto plates. Add a small dallop of the shaved vinegar ice. Serve immediately.

Beef Tenderloin with Cotija Broiled Potatoes and Asparagus

Pinot Noir Reduced a jus:

2 tbsp light olive oil

1/4 cup chopped onion

1/4 cup chopped dried cranberries

1/2 cup pinot noir/grape juice

1/2 cup reduced beef stock

Heat medium sauce pan on medium-high and add olive oil. Sauté onions in olive oil until clear, about 5 minutes. Add cranberries and saute until onions are golden brown. Raise heat to high and add wine/juice to deglaze the pan. Allow to boil until all alcohol is evaporated and the sauce begins to thicken a little, about 5 minutes. Lower heat to low and add the beef stock, let simmer for 20 minutes.

Tenderloin:

minced garlic

extra virgin olive oil

tenderloin cutlets (one per two guests)

black pepper

kosher salt

Preheat oven or grill to 400 degrees. Rub tenderloins with garlic then brush with olive oil, salt heavily on both sides and pepper both sides. Grill Tenderloins for 5-7 minutes on the first side then 5 minutes of the other side. Test the temperature. The center should be done at 160-170 degrees (155 for rare). Remove the meat and promptly wrap in aluminum foil. Let rest 5-10 minutes.

Cotija Potato Puree:

potatoes (1 per 2 guests)

1/2 cup milk/cream

salt/pepper

1/2 cup cotija cheese (or feta)

2 tbsp butter

garlic

parmesan cheese

Peel and boil potatoes until soft and mash like normal mashed potatoes. Add butter, salt, pepper, milk/cream until smooth and creamy but not too watery. Let cool somewhat (say 10-15 minutes) and add mix in cotija. Place in a pastry bag and pipe out in nice mounds onto an oiled cookie sheet. Sprinkle with parmasan cheese. Toast in oven with broiler on high/400 degrees until golden brown.

Plating:

lightly steamed asparagus (2-3 sprigs per guest)

1 tsp horseradish

1 tsp stone ground mustard

balsamic vinegar reduction (see other reduction recipes)

Slice tenderloin into 1/4 slices and flay them 3-5 of them onto each plate in one corner. Drizzle a jus reduction over the top. Add a potato mound in another corner. Place 1/2 tsp of horseradish and 1/2 tsp of mustard near beef. Sizzle balsamic vinegar reduction into remaining corner and top with asparagus.

Dark Chocolate Soufflé

Soufflé:

8 ounces semisweet chocolate chips

1 stick butter

1/2 tsp vanilla extract

1/2 cup sugar

3 tbsp flour

1/4 tsp salt

4 eggs

Butter, to coat muffin tin

1 tbsp cocoa powder

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

Raspberry Mousse:

2 cups fresh raspberries or frozen

1 tbsp unflavored gelatin

1 tbsp lemon juice

4 cups whipped cream

1/4 cup sugar

In a saucepan combine 1 1/2 cups raspberries and sugar. Heat and stir over medium heat until turn to liquid. Stir in gelatin. Remove from heat and scrape into a large bowl. Let cool for 5 minutes. Remove chilled whipped cream from refrigerator. Mix 1 cup of whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream and raspberries.

Ganache:

1/2 cup heavy cream

8 ounces good semisweet chocolate chips

Cook the heavy cream and chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Plating:

whole raspberries

mint leaves

Place hot soufflé on center of plate. Place mousse in pastry bag and pipe over the top of the soufflé. Drizzle with heated ganache. Garnish with raspberries and mint leaf.

Postum Latte with Chicory with Biscotti

Latte:

1 cup milk

2 tbsp hazelnut syrup

1/2 cup water

1 tbsp postum (naturally non-caffeinated grain)

1 tsp roasted chicory

Heat mile and syrup on stove until almost to a scald (but not quite). Place in blender and blend/whip vigorously. In a separate cup add remaining ingredients. Heat in the microwave until almost boiling.

Orange cranberry walnut biscotti:

1 ½ cups of all-purpose flour

1 ½ tsp of baking powder

¼ tsp of salt

¼ cup butter (softened)

½ cup sugar

2 large eggs

1 tsp vanilla extract

2 tbsp orange juice concentrate

1 tsp orange extract (optional)

½ cup of chopped dried cranberries

½ cup chopped walnuts

2 tbsp of milk

Combine dry ingredients and set aside. In mixing bowl, beat butter and sugar till light. Add eggs one at a time, beating well after each. Add extracts and orange juice concentrate. Stir. Remove bowl from mixer. With a spoon, stir in half of the flour mixture. Stir in milk. Add remaining flour, cranberries and nuts. Combine well.

On baking sheet roughly shape dough into 2 long mounds. With wet hands pat and form mounds into 2 slightly flattened 6 inch logs, (each about 4 inches wide). Bake logs in middle of oven 30 minutes. Remove from oven and slice, diagonally unto 1 inch wide strips. Return to oven with one of the cut sides up for 5 minutes, then switch to toast the other side for another 5-10 minutes until outside is crispy. Let cool.

Plating:

Pour hot sweetened milk into cups. Strain hot postum and gently pour into the center of the milk. Add 1 part postum to 4 parts milk. Take a spoon and scoop a dollop of milk foam remaining in blender and add to the top of the drink for decoration. Serve with biscotti to the side.