Tag Archives: flour

Barrett’s Simple Red Wine Sauce

bbcgoodfood.com

Sometimes The Chef and I disagree on the goodness level of certain recipes. There are recipes I love that he thinks are too standard to make as frequently as I request them. Like his Tortilla Soup. Or his Tomato Soup. Or his Mushroom Sauce. So, soups and sauces basically. Look, I know what I like.

Anyway, this is one of those recipes. In the infinite bounty that is The Chef’s current catering gig, he brought home some short ribs the other night that only needed a saucy boost for dinner. He whipped up this simple red wine sauce in 10 minutes, and while he found the whole thing totally boring, I found this sauce freaking delectable.

It’s obviously awesome on meat of any kind – and we fully plan to test it over tenderloin with fried eggs and cheese grits for Sunday brunch – but I’d wager you could even make tofu edible with this stuff. Observe:

half bottle of decent red wine
1 cup beef broth
1 tbsp butter
1 tbsp flour

  1. In a saucepan, reduce red wine by half. Then add beef broth.
  2. In another pan, make a blonde roux: Melt one tablespoon of butter, add one tablespoon of flour, and stir constantly for about 2 minutes on medium heat.
  3. Slowly whisk the roux into the sauce. Bring sauce to a boil and then reduce to simmer.
  4. Season with salt and pepper and drizzle on EVERYTHING.

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Filed under Beef, Sauces, Toppings

Mustard & Herb Crusted Salmon

If there is one thing on a menu that will lock down The Chef’s order, it’s crusting something. With nuts or herbs specifically, but honestly, I think you could crust something with Captain Crunch and that would get him to bite… OK, that’s probably something that would pull at my redneck heartstrings more than his, but I think we can all agree that crusting is pretty yummy.

Another that makes this a Chef Favorite is the use of fresh herbs. I think he is second only to Jamie Oliver in his love of all things herby, so using three in one recipe is a definite win.

willhatchett.blogspot.com

Incidentally, if you’ve never watched Jamie’s show on the Cooking Channel, you should check it out. He’s always Macgyver-cooking somewhere insane – like he’s annihilating a head of garlic with a rock on a beach while cooking fish he caught with his bare hands – and it still comes out looking delicious. He’s also rustically adorable, so look into it.

The Chef likes to top this with Lemon Buerre Blanc. To make that, follow this Buerre Blanc recipe and add some lemon juice and zest. Or top with Tanya’s Preserved Lemons and serve up with a side like Red Potatoes with Arugula.

alwaysorderdessert.com

4 salmon fillets*
1/2 cup olive oil
1/2 cup of flour
1/2 cup dry mustard
1/2 cup grated parmesan cheese
1 tbsp finely chopped fresh basil
1 tbsp finely chopped thyme
1 tbsp finely chopped parsley
salt and pepper to taste

  1. Coat fillets with salt, pepper, and herbs.
  2. Add remaining ingredients to a dish and turn fillets in the mixture to coat both sides.
  3. Heat oil in a large nonstick saute pan and saute fillets on both sides, cooking until they are golden brown.

Jamie would pronounce this “fill-its.” You see what I mean? Adorable.

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Filed under Fish, Main Course, Seafood

Strawberry-Rhubarb Pie

It is rhubarb season which means strawberry rhubarb pie time! I first had this pie back in 2005 from the lovely Chef Erin (famous for her Mac and Cheese recipe).  I have been begging her for the recipe since, and now 6 years later I have it. I was invited to a shrimp and grits dinner party and knew that was the perfect time to try out this recipe!  It was just as tasty as I remembered.  This is just the recipe for the filling, feel free to use your favorite pie crust recipe.  You can use a frozen pie crust but will need two as there is a top to this. – ts

2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Preheat oven to 425 degrees F.

  1. Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust.Dot the top of the filling with the butter.
  2. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar.
  3. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

Let cool before serving.

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Filed under Comfort food, Dessert, Fruit, Sweets

Nate’s Chocolate Sea Salt Cookies

This recipe comes from good friend and fellow chef, Nathaniel.  It looks INSANE and I cannot wait to try it out!  -ts

Chef Nathaniel says: This cookie caught my eye while waiting in the checkout line at Citarella. The ingredients were simple and basic. I thought to myself I could replicate this cookie and make it better. The key to a chocolate chip cookie is CHOCOLATE.  Quality ingredients will create a quality outcome. Enjoy!

2 1/4 cups unsifted flour
1 teaspoon baking soda
3/4 teaspoon salt Sea Salt
2 sticks butter
3/4 cup sugar
3/4 cup dark brown sugar
2 eggs
2.5 teaspoon vanilla
3.5oz very dark chocolate bar (chopped)
3.5oz dark chocolate bar with sea salt (chopped)
11 1/2 bag semi sweet chocolate

  1. Preheat oven 375
  2. Mixed flour, baking soda, sea salt in a bowl put aside.
  3. Mix butter, sugars together. Add vanilla, eggs one at a time. Slowly mix dry flour mixture in mixer. Then add chocolate.
  4. Bake at 375 for 9 minutes and sprinkle sea salt on top.

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Filed under Comfort food, Dessert, Sweets, Uncategorized

Chicken Liver Mousse

Time to get fancy at NummyNumNum!  I love chicken livers in all forms.  Having moved to New Orleans, I am extremely lucky to have access to fried chicken liver poboys pretty much at every restaurant.  I probably need to chill out on the NOLA eating as it is bikini season.  Anyways, I love chicken livers, and a mousse version is always welcome in my recipe box. This recipe is so amazing and surprisingly easy.   My good friend Chef Kim made this and gave away in cute mason jars for Christmas gifts.  Chef John and I ate the whole thing in one sitting.  Beware if you are cooking this in an apartment, your place is going to smell.  Keep windows open!  Serve with slices of bread or crackers and cornichons.-ts

2 tablespoons finely chopped shallot
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup Cognac or other brandy
6 oz chicken livers, trimmed (3/4 cup)
5 large egg yolks
1 cup whole milk
1/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 stick (6 tablespoons) unsalted butter
Several bay leaves (only fresh; see note, below)

  1. Put oven rack in middle position and preheat oven to 350°F.
  2. Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
  3. Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
  4. Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
  5. Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
  6. Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
  7. Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

The bay leaves are decorative, if fresh ones are unavailable no need for using dried.

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Filed under Appetizers, Bread, Chicken, Dips, Party food, Special Occasion

Pan Roasted Red Snapper with Chile Citrus Vinaigrette

Aside from tuna, I know very little about fish. I know that I will order it if it’s served over mashed potatoes or comes covered in butter. Other than that, I am completely unprepared to make any educated decisions.

For example, I thought I knew what red snapper was, and I was pretty sure I liked it. I realized, however, that I was very confused when The Chef brought it out and it wasn’t red. The scales are, of course, but the actual meat is white.

(For those of you who knew that, enjoy a good laugh at my expense. I watch 5 hours of the Food Network a day and am still apparently Simple Jack when it comes to seafood.)

Anyway, I like most varieties of firm, white fish, and this is my new favorite. And not just because I braved the cold, rainy morning to get it from Paradise Seafood at the Memphis Farmers Market (I had to walk all the way across the street, y’all). Pan searing is super easy, and this vinaigrette is so fresh and tangy it will make you want to eat it straight out of the bowl.

Furthermore, the dude who own Paradise is crazy nice (I’ve since learned his name is Don), and he’ll let you pick our your own fillet for a very reasonable price. Plus he named his business after Jimmy Buffett’s “Cheeseburger in Paradise,” and that just spells good people.

Picture borrowed from Richard Swiecki Food Photography because my camera has the flu.

Fish:
2-3 red snapper fillets
flour
splash of white wine
salt and pepper to taste

Vinaigrette:
juice of 1 lime
juice of 1 lemon
juice of 1 orange
1 tsp of sugar
salt to taste
1/2 cup of olive oil
3 garlic cloves, minced
1 jalapeno, minced

  1. Preheat oven to 400 degrees.
  2. To make the vinaigrette:
    1. Combine all ingredients except oil.
    2. Whisk in oil slowly until emulsified.
  3. To make the fish:
    1. Heat oil in saute pan on medium high heat. Salt and pepper fish and dredge in flour (flesh side up, only dredging one side).
    2. Place fish flesh side down in pan and saute until golden brown.
    3. Turn fish and add wine. Then place in oven for 3-4 minutes.
    4. Remove and top with Chili Citrus Vinaigrette. Lots of it. Trust me, you’ll want it.

Sidenote: We also had some head-on shrimp from Paradise that were so good they tasted like little lobsters. Recipe coming soon.

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Filed under Fish, Fruit, Main Course, Marinades, Salad dressings, Sauces, Toppings

Ina Garten’s Wild Mushroom Soup

This recipe is Ina Garten‘s, that sweet wonderful lady who spends her time having cocktail hour in The Hamptons with the gays and putting cream in everything.

Anyway, The Chef suggested I post this earlier today when the world was dark and gray and dreary, but lately Memphis weather has decided to be a rancid, sobbing manic depressive mess, so now it’s freaking beautiful outside. Whatever. We are not to be deterred. Soup was suggested, and soup you shall have.

And if you’re gonna have one, this should be it. This is perfection even if you don’t have a borderline shameful obsession with mushroom. (I literally just googled “disorder: people who marry vegetables” because I thought there might be a hilariously awesome word for crazyfolk who try to do stuff like this somewhere, but alas, I must be the first.) My problems aside, this is creamy, comforting goodness, so go get your Ina on, girl.

5 oz shiitake mushrooms
5 oz portobello mushrooms
5 oz cremini (or porcini) mushrooms
1 tbsp olive oil
1/4 pound + 1 tbsp unsalted butter
1 cup yellow onion, chopped
1 carrot, chopped
1 sprig fresh thyme + 1 tsp minced thyme, divided
salt & pepper
2 cups leeks, white and light green parts chopped (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup fresh flat-leaf parsley, minced

  1. Clean the mushrooms. Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and or cut them into bite-sized pieces. Set aside.
  2. Make the stock:
    1. Heat olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, onion, carrot, sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes or until the vegetables are soft.
    2. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
    3. Strain, reserving the liquid. (You should have about 4.5 cups of stock. If not, add some water.)
  3. Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
  4. Add the sliced mushroom caps and cook for 10 minutes or until they are browned and tender.
  5. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot.
  6. Add the mushroom stock, minced thyme leaves, 1.5 tsp salt, and 1 tsp pepper and bring to a boil.
  7. Reduce the heat and simmer for 15 minutes.
  8. Add the half-and-half, cream, and parsley. Season with salt and pepper to taste and heat through (do not boil).

Serve hot.

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Filed under Appetizers, Comfort food, Soups, Veggies