by eric white

foodndrink@comcast.net

FALL FOOD & WINE CELEBRATION

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by eric white

foodndrink@comcast.net

Today we are going to have fun playing with flavors and food to experiment with some interesting recipes that you use as is or use as a jumping off place for further food adventures. I chose the 4 dishes below to represent a variety of prepared foods with a variety of styles of sauces from a vinaigrette to a butter sauce to an egg sauce to a relish. Each of these can be modified as the seasons change to make a wonderful addition to many recipes including the ones below.

four dishes o asian asparagus & gingered grapefruit salad o roast salmon with red pepper & corn relish on wasabi mashed potatoes o butternut squash ravioli with buerre noir sauce o goat cheese and blackberry rustic tart with coffee crme anglais four sauces o asian vinaigrette o ginger lime glaze o roasted corn relish o beuure noir o coffee crme anglaise sauce (bonus sauce) four wines o sauvignon (fume) blanc o chardonnay o merlot (and/or zin) o desert wine

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by eric white

foodndrink@comcast.net

Table Of Contents

FALL FOOD & WINE CELEBRATION...........................................................................1 RECIPES........................................................................................................................4 ASPARAGUS & GINGERED GRAPEFRUIT SALAD............................................4 For the Main Recipe ................................................................................................4 For the Asian Vinaigrette ........................................................................................5 For the Ginger Lime Glaze .....................................................................................5 ROASTED SALMON WITH RED PEPPER AND CORN RELISH OVER WASABI MASHED POTATOES ............................................................................6 Salmon.....................................................................................................................6 Relish.......................................................................................................................7 Wasabi Mashed Potatoes ........................................................................................7 AUTUMN SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE............8 Brown Butter Sauce.................................................................................................8 GOAT CHEESE PEAR AND BLACKBERRY TART WITH COFFEE CRME ANGLAISE..................................................................................................................9 Coffee Crme Anglaise .........................................................................................10 EQUIPMENT...............................................................................................................11 ASPARAGUS & GINGERED GRAPEFRUIT SALAD..........................................11 ROASTED SALMON WITH RED PEPPER AND CORN RELISH OVER WASABI MASHED POTATOES............................................................................11 AUTUMN SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE .........12 GOAT CHEESE PEAR AND BLACKBERRY TART ...........................................12

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by eric white

foodndrink@comcast.net

RECIPES
ASPARAGUS & GINGERED GRAPEFRUIT SALAD
For the Main Recipe
Ingredients: (Serves 6) 2 cups Vinaigrette (see recipe below) 2 cups Ginger Glaze (see recipe below) 42 pieces of large Asparagus Salt 36 sections of Pink Grapefruit (4-5 Grapefruit) 1/4 cup mixed Black and White Sesame Seeds 2 Scallions, cut thinly at an angle Preparation: 1) 2) Make the vinaigrette and ginger glaze ahead of time and keep in the refrigerator. Ever so slightly peel each stem of asparagus to eliminate any stringy toughness and to insure even cooking. Blanch in a large pot of boiling salted water until the stems just bend, 35 minutes. Remove immediately to an ice bath to stop cooking and preserve green color. Remove from the water as soon as the asparagus is chilled and drain. (Asparagus is much more flavorful if not served ice cold...so keep at room temperature if just before service. If not... refrigerate until 10-15 minutes before ready to use.) Section grapefruit into a strainer over a bowl. Squeeze out as much juice as you can from the remaining fruit pith. Make sure the sections are whole and cleaned of all pith. (It is best to buy a couple of extra grapefruit to assure enough perfect sections.) Place the sections into a separate bowl and cover with ginger glaze. Drink the fresh squeezed juice. To arrange the salad, cover the asparagus with a cup or so of the vinaigrette, saving enough to dress the bottom of each salad plate. Let the asparagus soak in the dressing for a couple of minutes. Meanwhile, cover the bottom of each salad plate with a layer of the vinaigrette. Arrange a log pile of 7 asparagus spears in the center of each plate. Arrange 3 grapefruit sections fanned out on each side of the asparagus. Sprinkle with scallions and sesame seeds.

3)

4)

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by eric white

foodndrink@comcast.net

For the Asian Vinaigrette

Ingredients: (Makes 3 cups) 3 oz fresh Ginger, peeled and finely diced 1.5 Tablespoons minced Garlic 1/4 cup Cilantro, chopped 3 Tablespoons Sherry 1/3 cup Rice Vinegar 1/3 cup Fish Sauce (nuac nam - also found in Asian markets) 2 Tablespoons Lime Juice 1 Tablespoon Honey dashes of hot sauce to taste salt to taste 1 Tbs Sesame Oil 1/4 cup Peanut Oil Preparation: 1) 2) 3) Combine all of the ingredients in a bowl except for the sesame oil and peanut oil. Whisk in each oil one at a time. This dressing will last indefinitely...covered in the refrigerator.

For the Ginger Lime Glaze

Ingredients: (Makes 2 cups) 3/4 cup Ginger, peeled and cut into very fine threads Zest of 4 limes 3/4 cups Tarragon Vinegar 3/4 cup Sugar Preparation: 1) 2) 3) 4) 5) 6) Combine all ingredients in a non reactive pot. Bring to a boil. Remove from the heat and let sit for 5 minutes to infuse flavors. Bring back to a boil and repeat process. Bring back to a boil for a third time. Set aside until cool enough to cover and refrigerate. The glaze will last indefinitely and makes a great iced or hot tea base.

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by eric white

foodndrink@comcast.net

ROASTED SALMON WITH RED PEPPER AND CORN RELISH OVER WASABI MASHED POTATOES

Roasting is probably the easiest way to prepare salmon for a crowd; it requires minimal attention and ensures an effortlessly elegant presentation. 2 tablespoons plus 2 teaspoons coriander seeds 2 bundles chives

Salmon

1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 2 Tablespoons honey 2 Tablespoons paprika 2 Teaspoons salt 10 5- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick) For salmon: Preheat oven to 400F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve. Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.

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by eric white

foodndrink@comcast.net

Relish
4 red bell peppers 4 Tablespoons extra-virgin olive oil 4 cups fresh corn kernels (from about 4 ears) 4 green onions, thinly sliced 3 garlic cloves, minced 2 Tablespoons chopped fresh thyme 1/4 cup dry white wine 2 Tablespoons fresh lemon juice 1 Tablespoon honey 1/4 cup chopped fresh Italian parsley For relish: Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and saut until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; saut 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper.

Wasabi Mashed Potatoes

(serves 6) 3 pounds russet potatoes, peeled, cut into 2-inch pieces 3/4 cup whole milk 1 Tablespoon wasabi powder 1/4 cup (1/2 stick) butter Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash. Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)

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by eric white

foodndrink@comcast.net

AUTUMN SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE

(serves 6) 1 medium squash (use BUTTERNUT, DELICATA, or KABOCHA) salt & pepper 1/2 bunch thyme sprigs 2 Tablespoons vegetable oil pinch of nutmeg 1/2 vanilla bean, split lengthwise and seeds scraped from the pod 36 wonton wrappers 1 egg, lightly beaten 1/4 pound roasted chestnuts, peeled and sliced 1 tablespoon butter Preheat oven to 375F. Cut the squash in half and remove seeds. Season with salt and pepper, and place cut side down on a sheet pan thats been sprinkled with thyme sprigs and vegetable oil. Bake for about 45 minutes or until soft. Set aside and allow to cool. When the squash is cool enough to handle, remove the flesh from its skin and place flesh in a mixing bowl. Season to taste with nutmeg, the vanilla been seeds, salt, and pepper. Mash this mixture by hand until well blended but still slightly chunky. Put the mixture into a strainer to let excess liquid drain off, about 30 minutes. Form the ravioli by placing 2 teaspoons of the squash mixture on a wonton skin. Brush the edges with egg wash and place another wonton skin on top. Be sure to remove all air pockets and seal the edges well. Make 3 ravioli per person. To prevent the ravioli from sticking together, dust them with flour and dont stack them. Put a pot of well-salted water over high heat to boil. Brown the chestnut slices in a little butter until crisp and golden. Drain. When the water is at a rolling boil add the ravioli and cook until tender, about 3 minutes Place a few tablespoons of cheese on each plate, top with three ravioli, spoon the sauce below over the ravioli, garnish with chestnuts and serve.

Brown Butter Sauce

5 Tablespoons butter 2 Tablespoons fresh sage 1/4 cup chicken stock 1/4 cup grate parmigiano-reggiano cheese Place the butter in a stainless steel saut pan and cook until browned. Add the sage and chicken stock, reduce until slightly thickened, and season to taste with salt and pepper.

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by eric white

foodndrink@comcast.net

GOAT CHEESE PEAR AND BLACKBERRY TART WITH COFFEE CRME ANGLAISE
1 4 2 2 package of frozen puff pastry ounces mild, creamy goat cheese, softened Tablespoons lavender honey large Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick wedges 2 ripe, firm pears, cored and thinly sliced (Bosc) 1 Tablespoon fresh lemon juice cinnamon for sprinkling 4 Teaspoons granulated sugar 1/2 cup heavy cream 1/4 cup sour cream 1 tablespoon confectioners' sugar Preheat the oven to 400 degrees F. On a lightly floured surface, roll out the pastry to a rectangle about 8 by 12-inches. Fold the edges of the long sides over about 1 1/2inches to make an edge on the tart. Score the edges lightly with a small knife, being careful not to cut all the way through the dough. Transfer to a baking sheet lined with parchment paper. In a small bowl, mash the goat cheese with the honey. Spread the cheese evenly across the pastry inside the scored border. Arrange the pears and blackberries decoratively across the top of the cheese. Sprinkle evenly with the sugar and bake until the pastry is golden and the fruit is soft, 25 to 30 minutes. Remove the tart from the oven and transfer to a wire rack to cool before serving. In a bowl, whip together the cream and sour cream. Add the sugar and whip until soft peaks just start to form. To serve, cut the tart and serve the cream on the side. Yield: 6 servings

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by eric white

foodndrink@comcast.net

Coffee Crme Anglaise

(makes about 3 cups) 6 egg yolks 1/2 cup + 2 Tablespoons Sugar 2 cups milk 2 Tablespoons instant coffee powder Whisk the egg yolks and 1/3 of the sugar until the eggs are pale yellow and it has the consistency of ribbons Put the milk, coffee and all of the remaining sugar in a pan, mix with a whisk and then bring to a boil. Pour the boiling milk mixture onto the eggs while whisking the eggs continuously. Return the mixture to the pan and cook until it reaches 175 degrees F (it will thicken enough to coat the back of a spoon and when you scrape your finger across the back of the spoon it should leave a trail) Cool the mixture rapidly by pouring it into a clean bowl in an ice bath. Once cold, refrigerate for 2 hrs to set the custard and as much as 48 hours.

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by eric white

foodndrink@comcast.net

EQUIPMENT
Equipment:

ASPARAGUS & GINGERED GRAPEFRUIT SALAD

- lots of bowls - pairing knives - chefs knives - serving platter - pot to cook glaze in - pot to cook asparagus in - big bowl for ice water - strainer - measuring cups - measuring spoons - juicer for limes

ROASTED SALMON WITH RED PEPPER AND CORN RELISH OVER WASABI MASHED POTATOES
- half sheet pan - tongs - couple of bowls - cutting boards - serving platter - brush to brush marinade on Salmon - skillet - measuring cups, measuring spoons

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by eric white

foodndrink@comcast.net

AUTUMN SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE

- tongs - half-sheet pans - skillet - wooden spoon - knives - round cutters

GOAT CHEESE PEAR AND BLACKBERRY TART

- pairing knives - couple of good size bowls - half-sheet pan - serving platter

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