Recipes

Sauteed Halibut with Exotic Mushrooms and Canadian Bacon
Recipe created by the Gourmet Magazine Cooking Arts Center under the direction of Sara Moulton

Chef: Sara Moulton

Pairing Suggestions: Merlot

Serves 4

Ingredients:

  • 4 tablespoons olive oil
  • 6 oz Canadian bacon, chopped fine
  • ¼ cup finely chopped shallots
  • 12 ounces assorted exotic mushrooms (cremini, oyster, shiitake, etc) sliced
  • 1 teaspoon fresh thyme leaves
  • 1 large garlic clove minced
  • ½ cup Markham Merlot
  • 1 cup chicken broth
  • Four 6oz pieces center cut halibut fillet
  • flour (preferably Wondra) seasoned with salt and pepper for dusting the fish
  • 2 tablespoons unsalted butter, cut into bits

Preparation:
Heat 2 tablespoons of the oil in a large skillet over moderate heat. Add bacon and sauté, stirring, for 3 minutes. Add shallots and cook for 1 minute. Add mushrooms and thyme and cook, stirring occasionally, until all the liquid the mushrooms give off is evaporated, about 5 minutes. Add garlic and cook 1 minute. Whisk in wine and simmer until almost all of it is evaporated. Whisk in chicken broth and simmer 5 minutes. Add salt and pepper to taste and butter and heat just until melted. Keep warm.

Heat remaining 2 tablespoons oil in a nonstick pan over moderately high heat. Coat fish with flour, shaking off the excess and add to the pan, skinned side up. Sauté until golden, about 4 minutes. Turn over and sauté until just cooked through, about 4 to 5 minutes more. Transfer to plates and serve each portion topped with some of the mushroom mixture. 


Potato Crusted Salmon with Red Wine Sauce
Reprinted with permission from the author from Sara’s Secret’s for Weeknight Meals, Broadway Books, 2005

Chef: Sara Moulton

Pairing Suggestions: Merlot

Makes 4 servings

Ingredients:

  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped shallots or onions
  • 1 garlic clove, minced (about 1 teaspoon)
  • 1 cup red wine
  • 1 cup canned chicken broth or homemade chicken stock
  • 1 cup instant potato flakes
  • Four 5 to 6-ounce pieces skinless center-cut salmon fillet
  • Kosher salt and freshly milled black pepper
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon Dijon mustard

Preparation:
Preheat the oven to 200°F. Melt the butter in a saucepan over medium low heat. Add the shallots and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 2 minutes. Add the wine and simmer until reduced by half. Add the chicken broth and simmer until a little over 1 cup liquid is left. Set the sauce aside.

Meanwhile, put the potato flakes in a shallow pie plate. Season the fish with salt and pepper and coat on all sides with the flakes. Heat the oil in a large skillet (well seasoned or nonstick) over medium high heat until hot. Cook the fish, turning to brown it on all sides, until it is almost cooked through, 6 to 8 minutes total. Transfer the fish to a rimmed baking sheet and keep warm in the oven while you finish the sauce.

Whisk together the cornstarch and 1 tablespoon water. Return the sauce to a boil and whisk in the cornstarch mixture. Simmer for 1 minute; whisk in the mustard and pepper to taste. Serve the salmon with the sauce.


Fennel Risotto

Pairing Suggestions: Sauvignon Blanc

Serves 8, as an appetizer

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1 clove garlic, chopped fine
  • 1 stalk celery, chopped
  • 1-1/2 cups Carnaroli rice
  • 4 ounces white wine
  • 5 ounces fennel, sliced thin then sliced on angle 1 inch long
  • 5 cups chicken broth
  • 1 cup grated Parmesan cheese

Preparation:
In a saucepan melt butter with olive oil. When warm add garlic, celery and onion (do not burn onion). Add rice and coat completely. Add white wine and when it evaporates add Fennel; stir. Begin adding broth 1 cup at a time for 18 minutes stirring continually. When broth is absorbed by rice add another cup of broth. After about 17 minutes add 1/2 cup of cheese. Place small portions in each dish and sprinkle some cheese on top. 


Saffron Farfalle

Pairing Suggestions: Sauvignon Blanc

Serves 8

Ingredients:

  • 1 pound Farfelle pasta
  • 2 tablespoons salted butter
  • 3 ounces heavy cream, or half and half, at room temperature
  • 1-1/2 teaspoons saffron threads, dissolved in the veal stock
  • 1/2 cup grated fresh Parmesan cheese
  • 1-1/2 teaspoons truffle oil
  • 1-1/2 tablespoons veal stock
  • 1-1/2 tablespoons salt freshly ground black peeper

Preparation:
In a large pot bring 3 quarts of water to a rolling boil.Cook farfalle according to the instructions on the box. Drain pasta and place in a warmed seving bowl. Add butter, cream, saffron, veal stock and truffle oil. Toss and cover for 1 minute to let rest. Serve in warm pasta dishes and sprinkle lightly with Parmesan cheese and freshly ground pepper.


Grilled Snapper with Lime and olive oil

Pairing Suggestions: Sauvignon Blanc

Serves 8

Ingredients:

  • 4 8-ounce filets of Red Snapper
  • 1 tablespoon Extra Virgin Olive Oil
  • Sea salt and Freshly ground pepper
  • Limes, halved
  • 2 tablespoons Fresh Parsley, chopped

Preparation:
Rub filets with Olive Oil and season with salt and pepper. When grill is very hot, set an oiled perforated grill rack over the fire. Place the filets on the rack and grill until the fish is opawque, about 5 minutes per side. Remove the filets from the grill, squeeze 1/2 lime over each, sprinkle with parsley and serve.


Whole Roasted Beef Sirloin with Chasseur Sauce

Pairing Suggestions: Merlot

Serves 8

Ingredients:

  • Beef Sirlon
  • 1 4lb. prime sirloin strip roast, cleaned of fat and cut in half lengthwise

Chasseur Sauce

  • 4 tablespoons butter
  • 3 cups crimini mushrooms, diced
  • 6 shallots, minced
  • 12 ounces red wine
  • 6 tablespoons brandy
  • 4 cups veal demi glace
  • 2 cups tomatoes, diced
  • 1 tablespoon parsley, chopped
  • Salt and Pepper, to taste

Preparation:
For Beef Sirloin
Coat meat with olive oil and season with salt and pepper. In a preheated 350 F oven, roast for approximately 30 minutes or until internal temperature reaches 130 F for medium rare. Serve with Chasseur Sauce.

For Chasseur Sauce
Melt butter in a heavy saucepan. Add Shallots and mushrooms, saute until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10-15 minutes. Add brandy and flame. Add veal demi glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper.


Horseradish Potato Souffle

Pairing Suggestions: Merlot

Serves 8

Ingredients:

  • 10 ounces Yukon gold potatoes
  • 2-1/2 ounces heavy whipping cream
  • 2 ounces whole butter
  • 4 ounces fresh prepared horseradish
  • 2 ounces shredded Asiago cheese
  • 2 whole eggs
  • 1 cup Panko (Japanese breadcumbs)
  • Cooking spray
  • Salt and Pepper, to taste

Preparation:
Boil potatoes until soft and put through a ricer. Heat cream and butter together. Mix potatoes together with cream mixture, horseradish, cheese and eggs. Season with salt and pepper. In a 2-ounce muffin tin apply the cooking spray and coat with Panko. Pour potato mixture in and bake in a 350 F oven for 25 minutes, or until a toothpick comes out clean. When souffles are done, invert onto a clean cutting board and serve.


Grilled Marinated Lamp Chops

Pairing Suggestions: Merlot

Serves 8

Ingredients:

  • 8 5-6oz. lamb chops
  • 1/4 cup olive oil
  • 2-4 cloves minced garlic
  • 1/4 cup fresh rosemary
  • 1-1/2 cup Rutherford Hill Merlot
  • 1/4 cup soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon thyme
  • 2 Bay leaves
  • Black pepper
  • 1/2 cup pomergranate juice or grenadine

For Sauce:

  • 1 Quart lamb stock
  • 3-4 shallots
  • Bay leaf
  • Thyme
  • 2 cups Merlot

Preparation:
For the Sauce
Reduce all down to 1 cup or until coats spoon. Adjust seasoning and use to moisten lamb chops.

Mix and marinate for 6-12 hours. Grill over coals and grape vines (if you have them) or any other flavorful hardwood.


Halibut with Tomatoes, Capers and Olives

Pairing Suggestions: Chardonnay

Serves 8

Ingredients:
Fish

  • 1 4lb. halibut filet
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste

Tomatoes

  • 6 tablespoons extra virgin olive oil
  • 6 medium cloves garlic, minced
  • 2 28-ounce cans premium tomatoes
  • 8 ounces Kalamata olives, halved
  • 3 tablespoons basil leaf, chopped
  • 3 tablespoons capers, rinsed
  • 3/4 teaspoon red pepper flaskes

Preparation:
Fish
Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350 F oven for 20-25 minutes or until internal temperature reaches 135 F.

Tomatoes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remainings puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.


Grilled Lobster

Pairing Suggestions: Chardonnay

Serves 8

Ingredients:

  • 4 1-1/2 pound lobsters
  • 1 cup melted butter
  • 1 1/2 teaspoon chopped herbs (chives, parsley and tarragon)
  • Juice of 1 lemon
  • Salt and pepper to taste

Preparation:
In a large pot boil about 2 gallons of water. Add one live lobster and cover. Cook for 3 minutes. Remove lobster with tongs and return water to boiling. Add 2nd lobster. Cook three minutes and remove with tongs. Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use a poultry sheers to cut the tail portion of the shell). This should give you 8 half lobsters. Place lobsters shells side down on a medium hot grill and baste with butter (*or 500 F boiler). Sprinkle with herbs, salt and pepper. Cover grill and cook for 8-9 minutes or until the meat in the thickest part of the tail turns opaque. Pour on lemon juice. Serve with melted butter and a slice of lemon.

**Recipe can be prepared in a broiler oven instead of grill by simply cooking in 500 F broiler instead of on a grill.


Molten Chocolate Cake with Candied Walnuts

Pairing Suggestions: Cabernet Sauvignon

Serves 8

Ingredients:
Cake

  • 6 ounces semi-sweet chocolate
  • 2 ounces bittersweet chocolate
  • 3/4 cup unsalted butter
  • 3 egg yolks
  • 3 whole eggs
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour

Walnuts

  • 3 cups walnuts, toasted
  • 1-3/4 cup sugar
  • Pinch Kosher salt

Preparation:
Cake
Butter 8 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler melt the butter and chocolate, set aside and let cool. In mixing bowl, use electric mixer to combine eggs and sugar until pale yellow butter holds shape and forms ribbon on beaters. Blend flour into eggs-sugar mixture with the mixer for 3 minutes. Add chocolate mixture being careful to incorporate everything; mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour. In a preheated 475 F oven, bake ramekins on a cookie sheet for 10-12 minutes or until they are puffed up and dont jiggle when moved. Remove from oven and serve immediately. Can be served with chocolate sauce or whipped cream.

Walnuts
Cook sugar until melted and slightly amber colored. Mix walnuts, sugar and salt together; being sure to coat the nuts and let cool on a non-stick surface such as a slit pad or bakers paper.


Braised Short Ribs with Morel Mushroom and Cannellini Bean Ragout

Pairing Suggestions: Cabernet Sauvignon

Serves 8

Ingredients:

  • 8 beef short ribs, approximately 1-lb each
  • 1 large carrot, unpeeled and roughly chopped
  • 1 medium onion, unpeeled and roughly chopped
  • 3 ribs of celery, roughly chopped
  • 1/2 head of garlic, halved horizontally
  • 1/4 cup dried porcini mushrooms, reconstituted
  • 1 teaspoon fennel seed
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried thyme
  • 1 cup red wine
  • 1 quart veal stock, preferably unseasoned
  • Olive oil
  • Salt and Pepper

For Ragout

  • 3 cups dried cannellini beans
  • 2 quarts chicken stock
  • 1/2 large carrot, peeled and diced small
  • 1/2 medium onion, peeled and diced small
  • 1 rib celery, diced small
  • 1 cup fresh morel mushrooms
  • 1 shallot, minced
  • 1 tablespoon butter
  • 1/2 cup grape tomatoes, halved
  • Salt and Pepper

Preparation:
In a large, uncovered stockpot, soak the dried beans in water (to cover by 2 inches) overnight. Alternatively, bring beans and water to a boil, turn off heat and let sit for 1 hour. Season short ribs with salt and pepper. Cover bottom of a 4-quart braising pan with an 1/8 inch of olive oil and heat until hot, but not smoking. Brown ribs a few minutes on each side until browned and set aside. Drain the fat from the pan, leaving a tablespoon or two. Add the roughly chopped carrot, onion, celery and garlic and saute over high heat until vegetables start to brown. Add porcinis, fennel seed, peppercorns and thymes and cook until vegetables are well caramelized. Add wine and reduce until almost dry. Add stock, check and readjust seasoning and cook until stock is heated through. Add short ribs (stock should be about 3/4 of the way up the sides of the ribs) and cook in 300 F oven for about 3 hours. When shorts ribs are halfway done, drain the beans and rinse once with clean water. Return beans to pot and add chicken.


Herb-Crusted Rack of Lamb with Roasted Eggplant

Pairing Suggestions: Cabernet Sauvignon

Serves 8

Ingredients:

  • salt and pepper
  • Olive Oil
  • 4 8-bone lamb rib racks (ask your butcher to include 1/2 lb of trimmings for sauce)
  • 2/3 cup Dijon mustard
  • 2 medium eggplants
  • red bell peppers, roasted, peeled and diced

For Herb Crust

  • 1 cup loosely packed parsley
  • 4 sprigs fresh rosemary
  • 1/4 cup olive oil
  • 1/2 cup Parmesan cheese, grated (Grana Padana or Parmigiano-Reggiano)
  • 1/2 cup pine nuts
  • 1 1/2 cups fresh bread crumbs

Sauce

  • 1/2 lb lamb trimmings from rack
  • 2 shallots, chopped
  • 1/4 cup red wine
  • 2 cups veal demi-glace
  • 2 sprigs fresh rosemary
  • Salt and pepper

Preparation:
Lamb
Cut each rib rack in half and season with olive oil, salt and pepper. Just cover the bottom of a large saute pan with olive oil and heat until hot, but not smoking. Brown rib racks a few minutes on each side until browned and let cool slightly. Smear fatty sides on each 1/2 rack with Dijon.

Cover with a generous coating of bread-crumb mixture, and roast at 400 F until thermomter registers 130 (for medium-rare), 20 to 25 minutes. Reserve about 1/2 cup of the bread-crumb mixture for the eggplant.

Herb Crust
In a food processor, puree the parsley, rosemary and olive oil together. Add the Parmesan, pine nuts, and bread crumbs, pluse to combine and set aside.

Eggplant
Slice eggplant crosswise, into 1 1/2 inch thick slices. Score it, salt it and let it rest in a colander over the sink for about 1/2 hour. Toss eggplant slices with olive oil - just enough to coat - and roast them along with the rib racks for 20-25 minutes or until tender.

Sauce
While rib racks a


Baked Stuffed Clams

Pairing Suggestions: Sauvignon Blanc

Serves 8

Ingredients:
Clams

  • 24 Manila clams, cleaned
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, halved
  • 1 tablespoon red pepper flakes
  • 1/3 cup water
  • 2 tablespoon parsley, chopped
  • Salt

Stuffing

  • 2 cloves garlic, finely minced
  • 1/3 cup extra virgin olive oil
  • 1/2 cup dry toasted breadcrumbs, finely ground salt and pepper
  • 2 tablespoons flat leaf parsley, finely chopped
  • 3 tablespoons Parmesan cheese, grated
  • 3 tablespoons butter, melted
  • 2 ounces juice from steamed clams

Preparation:
Clams
Warm olive oil in a pot; add garlic, red pepper and salt. Brown garlic; add clams. Cook covered 2-3 minutes, add water and parsley; recover. Cook 2-3 minutes more, until clams open; discard unopened clams. Reserve 2 ounces of the sauce.

Stuffing
Detach clams from shells and replace. Discard half of the shell. In a small bowl, combine parsley, olive oil, garlic, Parmesan, and breadcrumbs with reserved clam sauce. Mix well and let stand for 10 minutes. Spoon small amount of the mixture on top of each clam. Refrigerate 3-6 hours covered. Place clams under preheated broiler for 5 minutes, until a little crust forms. Serve while hot.