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John's Crab Bisque
Fresh cooked crab meat cannot be beat. Here in the SF Bay area we are fortunate to have an abundance of Dungeness Crab. Two 2-lb. Dungeness crabs or about ten hard-shelled blue crabs will yield 1 lb. of crabmeat or so. Bottom line, use at least 1 lb of the best crab meat you can afford.
1 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
5 cups fish or chicken stock
(I use chicken stock (Minors or Better Than Bullion and
simmer with the Dungeness crab shells, then strain)
2 cups heavy cream
Kosher salt and freshly ground white pepper to taste
1 lb. fresh crabmeat, picked over for shell fragments
1/2 cup dry Madeira, Marsala, Sherry wine
Minced fresh tarragon or Italian parsley for garnish
(tarragon is preferred)
White pepper
In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 3 to 4 minutes. Add the stock and cream, and season with kosher salt and "white pepper". Bring to a simmer.
Lower heat to low and stir in crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 3 to 4 minutes. Adjust seasonings to taste. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately. Serves 8.
John's Beef Wellington
1 (4 to 5 lb.) beef tenderloin filet - dressed. ( At Costco, dressed 2009 price 15./lb)
Pepperidge Farms Puff Pastry Sheets
Duxelles - (See recipe below)
1 egg
sesame seeds (optional)
Prep the filet
- salt n pepper
- wrap the smaller end under so the filet is more or less the same diameter
- tie with butchers string
Place beef on rack in shallow baking pan.
Roast at 425 degrees for 30 minutes.
Let stand until cool. Trim off fat - (should none once dressed)
Roll pastry to rectangle large enough to wrap around beef, leaving about 3 inches longer than roast and wide enough to have a 3 inch overlap.
Press cool Duxelles into pastry, leaving an an inch uncovered on all edges.
Place beef on pastry near one edge.
Moisten pastry edges;
Gentrl roll beef within the pastry - press the edges firmly together.
Trim off excess pastry from ends so single layer covers ends of roast.
Place roll, seam side down on shallow baking pan - not on rack.
Cut decorations from pastry trimmings, place on top.
Brush pastry with egg beaten with 1 tablespoon water.
Optional - Sprinkle with sesame seeds.
Bake at 400 degrees for 30 to 35 minutes.
Let stand for 15 to 20 minutes before slicing.
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Duxelles:
1.5 lb. mushrooms, "finely" chopped
3/8 c. chopped green onion (green)
1/4 c. butter
1/2 tsp. salt
1/2 tsp. marjoram
2 tsp. flour - (I use potatoe flour but all purpose is OK too)
Dash of pepper
1/4 c. beef broth (I use Minors or Better Than Bullion)
2 tbsp. chopped parsley
1/2 c. finely chopped cooked ham
Saute mushrooms and onion in butter until liquid evaporates. Stir in salt, marjoram, flour, pepper and broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat; stir in parsley and ham. Cool.
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Chef Bill Yovino and The American Home Bistro Cookbook
Yankee Pot Roast
No kidding, this is the best pot roast you’ve ever had. I make two at the
same time, one for now and one for the freezer. To do that, follow the basic
recipe but cook two roasts in the same pot instead of one.
1 large rump roast (or 2)
2 cups chicken stock
2 cups beef stock
1 large onion, chopped
1 carrot, chopped
1 pound carrots, peeled
1 stalk celery, chopped
1 bay leaf
1 teaspoon thyme
1 teaspoon parsley
5 peppercorns
5 ounces red wine
5 tablespoons flour
1 small can of tomato paste
salt and pepper
Trim roast of excess fat and season on all sides with salt and pepper. In a
large pot, sear the roast on all sides in a little olive oil. Remove to a plate and
cover with foil. In the same pot, add the chopped carrots, onions, and celery.
Sauté until onions are golden brown. Add 1 can of tomato paste and cook,
until onions and paste are well browned. Deglaze with 5 ounces of red wine.
Stir in 5 tablespoons of flour and cook for 3 minutes, stirring constantly.
Whisk in beef and chicken stock a little at a time, dissolving any lumps.
Bring pot to a boil, add roast. Make a spice sachet using a coffee filter or
cheesecloth, containing thyme, parsley, bay leaf, and peppercorns. Tie the
sachet off using a length of kitchen string. Place sachet into pot. Reduce,
cover and simmer for 1 ½ hours. Add peeled whole carrots, cover and
simmer for another 1 ½ hours. Remove pot roast to a carving board.
Remove whole carrots to a serving bowl. Discard spice sachet. Strain gravy
and adjust seasoning with salt and pepper. Serve pot roast and carrots with
mashed potatoes and red cabbage. Freeze leftover gravy for other meals.
A note from John...
I've done Bill's Yankee Pot Roast several times and it is the best tasing pot roast I've ever had HANDS DOWN! I put a few extras in the last 90 minutes like more celery, cut up red & green bell peppers and quartered potatoes. In any case this is off the chart good.
Cauliflower with Cheese Sauce - CM 21
1 head cauliflower, cut into florets
2 tablespoons butter
1 cup milk
¼ teaspoon garlic powder
1 chicken bouillon cube
freshly ground pepper
1 12/ tablespoons flour
bread crumbs for garnish
4 ounces Velveeta cheese
1 teaspoon paprika
Cook cauliflower in salted water until just tender. Drain well and set
aside. Melt 2 tablespoons butter in a sauce pan. Add 1 ½ tablespoons of
flour and cook for 1 minute. Add 1 cup of milk, a dash of garlic powder,
paprika, and freshly ground pepper. Add bouillon cube.
When sauce starts to boil, add cheese. Keep stirring until cheese melts.
In another pan, toast some breadcrumbs in butter. Layer cauliflower,
sauce, and breadcrumbs in a casserole. Bake at 350 degrees for 15
minutes or until bubbly. Serve.
Green Beans with Shallots and Walnuts - CM 21
1 pound of string beans
1 clove garlic, minced
1 shallot, minced
1 tablespoon fresh chives, roughly chopped
¼ cup walnuts or pecans
olive oil
salt and pepper
2 cups chicken stock
Toast nuts in a small non-stick pan until fragrant. Set aside.
Bring 2 cups of chicken stock or water to boil in a medium pot. Add 1
tablespoon of salt. Add string beans and cook until al dente (still slightly
crunchy). Remove string beans to a bowl filled with cold water to stop the
cooking process.
In a sauté pan, heat the olive oil until hot. Add the shallots and garlic and
cook until slightly golden. Add the cooked string beans to the pan and stir to
coat. Season with salt and pepper. Empty pan into a serving bowl once
string beans have been reheated. Top with toasted nuts and chopped chives.
Cranberry Sauce - CM 21
2 12-ounce bags of fresh cranberries
2 cups sugar
1 cup water
juice of 1 orange
1 tablespoon Dijon mustard
1 teaspoon salt
freshly ground pepper to taste
Dissolve sugar in water and bring to a simmer. Add orange juice and
cranberries, salt and pepper. Simmer until cranberries pop. Remove
from heat and stir in Dijon mustard.
If you prefer, run the cranberry sauce through a food mill to remove the
skins.
Grandma Mary’s Rice - CM 21
½ pound ground beef
1 small onion, chopped
1 ½ cups rice
4 cups water
3 chicken bouillon cubes
¼ cup light soy sauce
¼ teaspoon garlic powder
canola oil
freshly ground pepper
Sauté onion in oil until soft. Add beef and lots of freshly ground pepper, and
cook until browned. Add rice and stir-fry for 1 minute. Add 4 cups of water,
chicken bouillon cubes, garlic powder, and soy sauce. Bring to a boil, lower,
cover, and simmer for 20 minutes. Remove from heat and let rest until
serving.
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Dave Simpsons - Escargot in Puff Pastry - CM 21
Please note quantities and cooking times were not advised
On Nov 18th the recipe writen below was changed to note the Puff Pastry Shells are baked prior to preparing this recipe.
I tried this this evening, 11/18 as understood and writen. It was OK but not noteworthy. I only used a tiny bit of demi glace (veal& beef) but it over took the escargot. I think this needs more garlic and less if not zero demi glace or perhaps a different type. In any cae we're trying to get Dave to give us more guidance. I'll hold off repeating this until we here from him. - John
puff pastry shells, pre-baked and ready to serve
canned escargot
clarified no salt butter
extra virgin olive oil
chopped fresh shallots
chopped fresh garlic
quartered or halved fresh Chanterelle mushrooms
canned escargot
fresh parsley
demi glace sauce
cognac
salt
pepper
In a hot pan pan combine clarified no salt butter with extra virgin olive oil.- heat till ready to saute'.
Saute' shallots, garlic, chanterelles and drained escargot
deglaze with cognac
in separate pan, prepare demi glace sauce according to package instructions
after alcohol is cooked off mix in well, demi glace sauce
salt & pepper to taste
cut the tops off the pasrty shells
pour mixture into pre baked puff pastry shells
top off with a bit of butter and chopped parsley
Serve with seedless red or white sweet grapes immediately when done.
A note from John
I got my escargot and demi glace from Amazon!
Renee Romero's - Curry Pumpkin Soup - CM 21
* 2 medium onions, finely chopped (2 cups)
* 2 tablespoons unsalted butter
* 2 large garlic cloves, minced
* 1 1/2 tablespoons minced peeled fresh ginger
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1/8 teaspoon ground cardamom
* 1 1/2 teaspoons salt
* 3/4 teaspoon dried hot red pepper flakes
* 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
* 1 cup water
* 3 cups chicken broth
* 1 (14-oz) can unsweetened coconut milk (not low-fat)
* 1/4 cup olive oil
* 2 teaspoons brown mustard seeds
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
A note from John
Did this one in early November 2010, a big hit. Doing it again for Thanksgiving. Spices are expensive, especially the cardamom. A shop that offers bulk spices is economical and fresh.
Also, this freezes well and is even better upon reheating. I placed some fresh dungeness crab on top - INCREDIBLE!
Available at Amazon
in print or Kindle versions
Available at Amazon
in print or Kindle versions
