Chef Time!

Chef Time!

Saturday, April 14, 2012

In Remembrance of A Tragedy 100 Years Ago

The TITANIC was a ship; a ship of life, and a ship of death. A ship of dreams and a ship of luxury. The most famous and beautiful ship of all time. The largest ship in the world sailing in grandeur. A masterpiece of skill, architecture, and wealth. The safest ship in the world TITANIC with 2,000 staterooms and over 50 public rooms carrying 2,200 on board struck an iceberg God-made and sank with 1,500 innocent souls still on board. Thus the TITANIC, soon to be a thing of yesterday's fame and glory, went down into immortality. And there it shall remain in the hearts and minds of future generations.
The TITANIC sank on this fateful day April 14, 1912, taking over a thousand lives with her to the bottom of the Atlantic. There are many Restaurants and organizations that are commemorating this occasion, by reproducing the final meal from the TITANIC’s menu.
I have chose to do the same, by providing recipes of just a few of the dishes (what I would have ordered if I had been a passenger on that fateful night). Since I was hungry that night, I had me a very delicious meal.
This will also be the longest blog I have ever written.

Filet Mignons Lili

Filet mignon topped with seared Foie Gras and sliced truffles on a bed of crispy. Potatoes Anna, served with a rich sauce made of cognac, Madeira and red wine. Serves 6.
6 filet mignons
½ tsp. each of salt and pepper
1 tbsp. each of butter and vegetable oil
2 cloves garlic, sliced
6 Foie Gras (goose liver) medallions
6 artichoke hearts, quartered
6 slices black truffle (optional)
2 tbsp. butter
3 large shallots or 1/2 onion, finely chopped
1 ½ tbsp. tomato paste
1 bay leaf
1 sprig fresh rosemary
½ c. each of cognac, Madeira and red wine
3 c. homemade beef stock
Salt and pepper to taste
Potatoes Anna:
¾ c. melted unsalted butter
6 medium baking potatoes, peeled and very thinly sliced
1 tsp. each of salt and pepper
In saucepan melt 1 tablespoon of butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
Stir in tomato paste, bay leaf and rosemary until well combined. Stir in cognac, Madeira and red wine; bring to boil.
Boil for 10 minutes or until reduced to about ½ cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.
Strain into clean pot set over low heat and whisk in remaining butter. Season to taste. Keep warm.
Potatoes Anna:
Brush 11-inch oven-proof skillet with enough melted butter to coat. Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down.
Place pan over medium-high heat for about 10 minutes or until bottom is browned.
Cover and bake in 450 oven for 15 minutes or until potatoes are tender and lightly browned on top.
Broil for 1-2 minutes or until brown and crisp. Let stand for 5 minutes.
Filet Mignons:
Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium high and add filet mignons.
Cook, turning once, for 10-12 minutes or until well browned but still pink in middle.
Remove from pan and let stand, tented with foil, for about 5 minutes. Wipe out pan and return to high heat.
Add Foie Gras and cook for 30 seconds per side until golden brown. Remove from pan and reserve. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
Cut cooked potato round into 6 portions and place 1 piece upside down on each of 6 heated plates; top with filet mignon followed by a slice of Foie Gras and a truffle slice, if using.
Ladle sauce around edge of plate; garnish with artichokes.

Sauté Chicken Lyonnaise

I am a Titanic freak. Yes, this obsession started way before the movie came out.
Here is the original recipe:
1/3 c. Flour
2 tsp. Thyme
½ tsp. each of salt and pepper
6 boneless chicken breasts
1 egg, beaten
3 tbsp. Vegetable oil
2 Onions, thinly sliced
1 clove garlic, minced
1/3 c. white wine
1 c. chicken stock
2 tsp. tomato paste
Pinch of sugar
Put flour and spices into a plastic bag and shake to incorporate. Dip chicken pieces into egg and place in bag. Shake to coat. (It gets gooey, but this is the best method ever to coat chicken in fry batter).
Cook chicken in oil (I used garlic infused oil today to kick things up a notch) until browned and crispy. Transfer onto cookie sheet into a 350 oven.
Put more oil into pan and add garlic, and onions and more thyme. Sprinkle onions with 1 tsp. sugar and cook until onions are translucent and caramelized. Add wine, chicken stock and tomato paste and cook until thickened.
Take chicken out of oven and place in pan, turning until coated. Cook for 5-10 minutes until the mixture is thickly coating the chicken and serve.
I totally fool around and change this recipe (As I do almost all recipes) for example? I used chicken tenders instead of breasts, I don’t measure the flour, I add a lot more spices and tomato paste, along with some nutmeg and I usually substitute the wine for white wine vinegar and add more sugar.
Just play around with it until it’s how you like it. I actually don’t think I even measure anything in this recipe, I just know what ingredients to use and I add what I like.
Serve it with fresh French bread and chow down. MMM…

Chateau Potatoes

Crispy around the edges and buttery rich, this chateau potatoes recipe is fantastic with any roasted meat or poultry dish. Traditionally cut into ovals, chateau potatoes taste just as delicious cut into slices and sautéed in butter and seasoned with parsley.
8 tablespoons butter
2 pounds potatoes, peeled and cut into small ovals
1 tablespoon chopped fresh parsley (optional)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 400.
Melt the butter in a large oven-proof skillet over medium-high heat. Sauté the sliced potatoes in the butter for 5 minutes. Place the skillet into the oven and roast the potatoes, stirring often, for 20 minutes.
Remove the skillet from the oven and sprinkle the chopped parsley, salt, and pepper over the browned potatoes. Serve the chateau potatoes immediately.
This chateau potatoes recipe makes 4 to 6 servings.

Waldorf Pudding

The most interesting food on the First-Class Dinner Menu that was served on the evening of April 14th, 1912 in the First Class Dining Saloon was "Waldorf Pudding", one of the sweet items served with the Tenth Course. (Note: The Waldorf Hotel in New York, which actually didn't open until the 1930s, had never heard of "Waldorf Pudding".!.!.!)
½ c. sugar
2 c. flour
2 tsp. baking powder
3 tbsp. Butter, melted
½ tsp. salt
1 ½ c. apples, unpeeled and diced
2 eggs
1 c. milk
1 tsp. vanilla
1 c. English walnut meats
½ c. steamed raisins
1 c. sugar
½ c. water
2 egg yolks, beaten
2 c. whipped cream
½ tsp. lemon extract
Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, nuts and raisins. Mix well and divide into 9 greased individual molds, cover with greased papers and steam steadily for three quarters of an hour. Turn out and serve.
Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.

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