Archive for greens
By request, for a classic holiday treat, today we share a simple but elegant and mouthwatering entrée, Beef Wellington. This is also a great way to use up any large leftover pieces of prime rib from the holidays. This example uses an applewood smoked prime rib to start. If you have a filet mignon, for example, be sure to sear it off well in a hot pan and then allow it to rest before working with the puff pastry. First, prepare the duxelle.
Exotic Mushroom Duxelle
- 3 oz dried exotic mushrooms (reconstituted) or 6-8 oz fresh
- 8 oz fresh mushrooms, various varities
- ½ cup chopped onion
- 1 tbsp chopped shallot
- 1/3 cup white wine
- ¼ cup chopped parsley
In a medium saucepan over medium heat sweat the onion and shallot in some olive oil, about 2-3 minutes. Add the mushrooms and wine. Cook until all the liquid is reduced, about 15-20 minutes. Remove from the heat and place into a food processor with the parsley. Pulse until you have a finely minced paste.
Then lay out your puff pastry. Place the filet or other piece of meat in the center, season with salt and pepper. Rub a little dijon mustard over the top of the filet. Top with a slab of foie gras (if desired) and the duxelle.
Now fold up the corners and wrap as you would a gift package, sealing the places where the pastry meets by gently pinching the ends together.
Trim off the excess edges with a sharp knife so you have a small round of packaged deliciousness. Take 1 egg and mix well in a bowl with 1 Tbs of water. Brush the pastry all over with the egg wash. Cook at 400 degree for about 20 minutes, until the pastry is golden brown. If needed, check the meat temperature by using a meat thermometer.
We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce made this, quite simply, a duck to remember! Now, go duck yourself-and enjoy!
Here is an amzingly delicious and healthful meal. A four ounce serving with sauce, greens and a pair of tostones is less than 400 calories. But most importantly it is scrumptously yummy. The sauce can be done ahead of time and adds a flavorburst to a number of other items that can be topped with it. Try other seafood like scallops or salmon or even meat and poultry.
· Sea Bass
- Chilean Sea Bass, 4 ounce portions
- Rice flour for dusting
- ~¼ cup Cilantro, finely chopped for garnish
- Black sesame seeds, for garnish
· Thai Coconut Sauce
- 2 Tbs tapioca pearls
- ½ cup boiling water
- 2 Shallots , finely chopped
- 2 Leeks, finely chopped
- 2 cloves garlic, minced
- 3 Tbs neutral oil (like tea oil)
- 1 mango, finely chopped
- 1 tsp. freshly grated ginger
- 6-10 Kaffir Lime Leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh oregano
- 3 stalks lemongrass
- 1 can coconut milk (13.7 ounces)
- 1 quart shellfish stock (may substitute light chicken stock; or vegetable if making a vegetarian version)
- Juice of 2 limes
- ½ tsp. Chinese 5 spice
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. ground turmeric
- ½ tsp. fresh ground black pepper
- 6 Thai chilies, split lengthwise
· Tostones (Fried Plantains)
- 2 Plantains, peeled and cut into ~ 1 inch segments
- Sea Salt (a smoked sea salt works well)
- Oil for frying
· Wilted Greens
- 4 ounces fresh baby arugula
- 1 bunch fresh Asian watercress (also known as Chinese watercress)
- ½ ounce fresh basil leaves
- 1 Tbs sesame oil
In a bowl add ½ cup boiling water to the tapioca pearls. Allow the pearls to dissolve creating a paste, set aside. Heat 1 Tbs of oil in a medium sautoir or sauté pan. Add the leeks, shallots and garlic and cook until softened, about 3 minutes. Add the stock, coconut milk and the cumin, coriander, black pepper, 5 spice and turmeric. Add the lime juice, ginger and mango. In a section of cheesecloth place the thyme, oregano, lemongrass and lime leaves. Tie off the cheesecloth and add to the mixture, allowing the flavors to gently meld. In a separate piece of cheesecloth split the chilies prior to tying them off in their own bundle. Add these to the mixture. Allow to gently simmer for about 2 hours, until reduced by about half. Taste occasionally as the liquid simmers, when the heat from the chilies is just a little less than your preference, remove them. The mixture will intensify the flavors as it concentrates. When the mixture has reduced by half, remove the cheesecloth bundles, and pass the liquid through a sieve. Add the tapioca mixture and return to the stovetop. Bring the liquid to a boil and allow to thicken, about 4-5 minutes. Remove and pass through the sieve once more to remove any undissolved pearls. Set the sauce aside. The sauce can be done several days ahead of time.
Preheat the oven to 350 degrees. Heat a sauté pan over medium heat with 1 Tbs of neutral oil. Season the rice flour with a little salt, pepper and Chinese 5 spice. Lightly coat the sea bass in the mixture. Cook the sea bass about 4 minutes per side until it is golden brown. Finish in the oven for about 10 minutes, the exact time depends on the thickness of the fish.
Heat 1 Tbs of a neutral oil in a pan to 325 degrees. Add the plantains and allow to turn a golden color, about 4-5 minutes. Remove and arrange on a baking sheet. Using the back of another baking sheet, or the back of a pan, smash them down. Return to the oil for another 4-5 minutes, remove and top with sea salt.
Heat the sesame oil in a medium sauté pan. Add the greens, season with salt and pepper and cook, stirring frequently. As soon as they have wilted, about 3-4 minutes, remove.
To serve place the four ounce portion of sea bass on top of the greens with the plantains (two total) on each side. Top the fish with about 2 Tbs of sauce and garnish with cilantro and sesame seeds.
Note: You can check with your fishmonger for verification that the Chilean Sea Bass was sustainable, line caught Chilean Sea Bass or Patagonian toothfish. Also, some of the items like the Kaffir lime leaves, Chinese watercress and lemongrass can be found in Asian markets or Oriental grocers.
Side dishes are sometimes treated like a red headed step child. However, they are more like a pound pup; a little love yields a big reward. Here’s a simple side that amps up any main dish and makes it a whole lot better. Oven roasted rosemary potatoes combined with some wilted greens. Adopt a side today.
Depending on the type of kale, you can enhance the sweetness by freezing the greens prior to use.
- 4 strips bacon, drained and crumbles
- 1 Tbs olive oil
- 1 cup onions, chopped
- 6 oz fresh mushrooms, thinly sliced
- 8 oz kale
- 1 tsp salt
- ½ tsp fresh ground pepper
Heat the olive oil in a medium saucepan over medium heat. Add the onion and mushroom and cook for about 5 minutes, until softened. Add the kale and cook for about 3 minutes, until the leaves turn bright green and tender. Season with salt and pepper, add the crumbled bacon and serve.
The proper sequence and video back up! Episode 4, Swiss Chard is available for viewing here. Learn the simple and easy way to prepare those perfect summer greens!
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