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An incredible dinner with friends, courtesy of a live auction prize
Monday, February 20th, 2012Last March, my husband Robert and I attended a fun event raising money for the Denver Dumb Friends League, called Give PAWS. During the live auction, Robert bid on and won (well, actually drank a lot of wine, then started bidding and somehow won) a 5-course dinner with wine pairings for eight people, provided by Denver’s Gourmet Fine Catering. Last month, we finally cashed in our prize – and it was a truly memorable evening.
We invited 6 foodie friends to join us and enjoy our windfall. The evening started out with passed hors d’oeuvres (sorry, I forgot to take pictures of these – too busy eating all of these scrumptious items! – so you’ll have to use your imagination) paired with a yummy Mionetto Prosecco Brut:
Blackened Rare Ahi Tuna
on a crisp gaufrette with wasabi mayonnaise, soy syrup and pickled ginger
Tuscan Bruschetta
topped with wedged brie and spiced pear & apple chutney
Wild Mushroom and Boursin Corn Fritter
served with a sweet roasted corn and scallion crème friache dipping sauce
Braised Duck Confit on Zucchini Cake
served with sun-dried cherry chutney
It was impossible to pick a favorite – they were all perfectly prepared and oh sooo good!
Next we moved into the dining room . . .
. . . to the first of our five courses – a wonderfully light and flavorful Gourmet Wedge Salad that was paired with a Kim Crawford Sauvignon Blanc 2011:
Wedge of bibb lettuce with candied pecans, sliced green apples and grape tomatoes, drizzled with a fall pear vinaigrette and garnished with herbed goat cheese medallions and bread sticks
Second course was a fabulous Butternut Squash Ravioli, paired with a Fess Parker Chardonnay 2011:
Hand-made winter butternut squash ravioli served with a vanilla bean-vin blanc garnished with toasted pine nuts, shaved grana cheese and chiffonade of fresh sage
Third course was Spanish Sea Bass paired with Chime Pinot Noir North Coast 2009:
Paprika and chive oiled seared sea bass garnished with a fresh cilantro pesto and roasted corn relish and served with marbled purple and gold mashed potatoes
Over halfway now, and everything has been over-the-top fabulous . . .
Fourth course was Petite Filet paired with Francis Coppola Cabernet Sauvignon 2009:
Grilled beef tenderloin tournedos drizzle with a roasted shallot zinfandel demi glace and garnished with fingerling shoestring potatoes
And the finale – Chocolate Dipped Tiramisu paired with Robert Mondavi Masco D’oro 2007. Truly incredible – to die for – I dreamed about it, it was so fabulous!
Individual chocolate dipped tiramisu slice with creme anglaise, seasonal fresh beries and garnished with pulled sugar
Gourmet Fine Catering did an incredible job. Here is our wonderful chef for the evening, Bill:
Unfortunately the photo of our server, Sarah, didn’t come out – but she was great too! They did all of the work from beginning to end, including setting the table, providing all linens, dishware, glassware, cutlery, etc. – and, Robert’s favorite part, they cleaned it all up!
I would highly recommend Gourmet Fine Catering – we had no complaints, and all gave them a 10 out of 10!
A great, make ahead game day appetizer
Tuesday, January 24th, 2012Having friends over to watch the Pro Bowl or the Super Bowl? This scrumptious cheese torte recipe, from mom’s home state of Kentucky, can be made up to one month ahead and frozen, allowing for stress-free entertaining.
Kentucky Cheese Torte
(Serves 20 or more)
16 ounces grated extra sharp Cheddar cheese
1 cup chopped pecans
1/2 medium yellow onion, finely chopped
1/4 to 1/3 cup mayonnaise
2 packages (8 ounce) cream cheese, at room temperature, separated
1/3 cup mango chutney, large mango pieces chopped
1/2 teaspoon cayenne pepper
3 slices bacon, cooked and crumbled
1/3 cup frozen chopped spinach, thawed and wrung dry
1/2 teaspoon chopped garlic
1/4 teaspoon dried oregano
Line a 6-inch spring form pan with plastic wrap.
In a medium mixing bowl, combine the cheddar cheese, pecans, chopped onion and enough mayonnaise to hold the mixture together. Season to taste with salt and pepper. Spread half of mixture into prepared dish. Place the dish, but not the remaining cheese mixture, in the refrigerator.
In a medium mixing bowl, stir together 1 package (8 ounces) cream cheese with the chutney and cayenne pepper. Spread evenly over the cheese layer in the dish. Return to the refrigerator.
In a medium mixing bowl, stir together the remaining package of cream cheese, bacon, spinach, garlic and oregano. Season to taste with salt and pepper. Spread evenly over chutney mixture. Top with remaining cheddar cheese mixture. Cover with plastic wrap, pressing down on top layer. Refrigerate or freeze until ready to serve. Serve with crackers.
Make ahead: torte can be made up to 1 month ahead and frozen. Thaw overnight in the refrigerator, then at room temperature for several hours.
Roasted beets are the star in this delicious salad
Thursday, January 5th, 2012I love this salad – it is easy to make, delicious and beautiful to serve. Note that you have to make the dressing at least one day ahead. You will likely have some dressing left over, which you won’t mind because it is so delicious!
Recipe for Roasted Beet Salad with Arugula Dressing
(Serves 6)
2 cups packed baby arugula
4 green onions, sliced
1 teaspoon chopped garlic
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoons + 2 teaspoons fresh lemon juice
2 tablespoons chopped tarragon
6 large beets
9 to 10 cups Boston bibb lettuce, torn into bite-size pieces
goat cheese crumbles
sliced red onion
toasted nuts (pine nuts, walnuts, almonds, etc.)
To make the sauce: place the arugula, green onions, garlic, mayonnaise, sour cream, lemon juice and tarragon in the bowl of a food processor and blend until well combined. Place in a covered container and refrigerate for at least 24 hours.
Preheat the oven to 375 degrees.
Wash the beets, cut off the ends and wrap 2 beets in a large piece of foil; repeat with remaining beets. Place in oven directly on oven rack and roast for around 45 minutes to 1 hour, or until soft in the center when poked with a fork. Cool. When the beets are cool enough to handle, peel and slice.
Divide lettuce among 6 salad plates. Arrange sliced beets in a circle on top of lettuce; scatter goat cheese, red onion and nuts over the top. Drizzle with dressing and serve.
Make ahead: the dressing can be made and the beets roasted up to 3 days ahead, covered and stored in the refrigerator.
A great way to use up leftover ham – Split Pea Soup
Monday, January 2nd, 2012I love split pea soup, and this year I decided to make a batch using the bone and leftovers from our Christmas country ham. It turned out delicious! A warning: country ham tastes saltier than regular ham, and if you’re not accustomed to its flavor you might want to skip cooking the soup with the ham bone. I would still recommend stirring in the chopped ham at the end.
Split Pea Soup with Country Ham
(Serves 6 to 8)
2 cups dried split peas, rinsed and picked over
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped yellow onion
1 cup chopped leeks
1/4 cup chopped celery
2 to 3 quarts chicken broth
1 country ham bone
1 cup chopped cooked country ham
Place the peas in a medium mixing bowl and cover with water. Soak overnight. Drain, rinse and set aside.
In a large stock pot, heat the olive oil over medium heat. Add the carrots, onion, leeks and celery and sauté until soft and just beginning to brown, around 8 to 10 minutes. Add 2 quarts of the chicken broth and the ham bone; bring to a boil, partially cover, reduce heat and simmer for 30 minutes. Add the peas, uncover and continue cooking at a low simmer for another 1 to 1 1/2 hours, or until the peas are tender. (The longer you cook it, the creamier the consistency of the soup.) Remove the ham bone and stir in the chopped country ham. Thin with additional chicken broth as needed. Serve hot.
Note: I think this soup tastes best if you stir in the ham and then let it set for a bit off the heat – at least 30 minutes, or even overnight in the refrigerator. It thickens as it sits so you will want to thin it with more broth.
A delicious Champagne Cocktail for a New Year’s Celebration
Wednesday, December 28th, 2011I created this recipe as part of a brunch menu for one of my holiday cooking classes at the Denver Botanic Gardens. Everyone loved it! It would be a great addition to a new year’s eve party or a new year’s day brunch.
Champagne Cocktail
(Serves 12)
1 1/4 cups pomegranate juice (can substitute cranberry juice cocktail)
1 cup Cointreau
1/2 cup fresh squeezed lime juice (or more to taste)
2 bottles champagne or other sparking wine
Optional garnish: raspberries or cranberries
In a medium size pitcher, stir together the pomegranate juice, Cointreau and lime juice. Cover and chill.
When serving, fill champagne glasses with half juice mixture and half champagne. Place a raspberry or cranberry in each glass for garnish.
Make ahead: The juice mixture can be prepared, covered and refrigerated up to one day in advance.
Delicious and easy, make ahead appetizer – Cilantro Mousse
Tuesday, December 27th, 2011This delicious and unusual dish comes from a friend of my childhood friend Katey Hartwell, who now lives in Mexico. It’s best if made at least 24 hours before serving to allow the flavors to blend.
Cilantro Mousse
(Serves 16 or more)
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon Maggi “Jugo” seasoning sauce (see Note)
juice of 1/2 lemon
juice of 1/2 lime (or more to taste)
2 bunches fresh cilantro – around 4 to 5 cups (leaves only)
2 cups mayonnaise
1/2 medium onion, coarsely chopped
2 cloves garlic, chopped
4 to 5 tablespoons canned chopped jalapeno peppers
250 ml light cream (1 cup plus 2 tablespoons)
2 tablespoons powdered chicken stock
1/2 cup cold water
2 envelopes gelatin
Put all ingredients except water and gelatin in blender or food processor and process until well blended. Set aside.
Place water in a small saucepan and sprinkle gelatin evenly over the top and let stand for 5 to 10 minutes, stir, and then cook over low heat until gelatin gets clear. Add to other ingredients. Pour mousse into oiled mold and refrigerate to set.
To unmold, dip mold briefly in hot water – for around 30 seconds. Place a large plate on top of the mold, hold together and carefully invert. Once the mousse plops out onto the plate, remove the mold. Serve with crackers.
Make ahead: Mousse can be made up to 3 days ahead, covered and stored in the refrigerator in its mold. Unmold just before serving.
Note: Maggi seasoning is available in Mexican markets and some larger grocery stores. The “Jugo” sauce is different from the Asian and European versions of Maggi seasoning sauce. Can substitute 1/2 teaspoon soy and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi Jugo.
A delicious breakfast on a cold morning – my Huevos Recipe
Wednesday, November 2nd, 2011I love Huevos Rancheros and this is my version of this delicious breakfast dish. Using prepared guacamole and refried beans makes this hearty, warming breakfast come together in a snap!
Lee’s Huevos Rancheros Recipe
(Serves 2)
1/4 cup sour cream
1/2 teaspoon Mexican seasoning (see Note below)
2 tablespoons vegetable oil, divided
2 corn tortillas
1 cup canned refried beans
2 large eggs
2 tablespoons grated cheddar cheese (or more, to taste)
2 to 3 tablespoons guacamole, at room temperature
2 to 3 tablespoons salsa, at room temperature
1 tablespoon sliced black olives (or more, to taste)
1 tablespoon chopped green onions (or more, to taste)
In a small mixing bowl, whisk together the sour cream and Mexican seasoning. Set aside to allow the flavors to blend.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. When hot, cook each tortilla until crisp and lightly browned, around 1 minute per side. Set aside on paper towel to drain.
Place the refried beans in a small saucepan over low heat, stirring occasionally, until hot.
While the beans are heating, cook the eggs. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Fry the eggs to desired doneness.
Spread the heated beans over the tortillas. Top with the sour cream mixture, then the eggs, cheese, guacamole, salsa, olives and onions. Serve immediately.
Note: Our recipe for Mexican seasoning is in A Well-Seasoned Kitchen on page 155. Prepared Mexican seasonings are also available at major grocery stores in the spice aisle.
Zucchini Timbales with Mushroom Sauce Recipe
Friday, September 23rd, 2011Another delicious recipe to take full advantage of the vast amount of zucchini and various fresh mushrooms at the farmer’s market this time of year. Inspired by a Julia Childs’ recipe, this dish can be made vegetarian, or with ham (see “Variation” on the bottom).
Zucchini Timbales with Mushroom Sauce
(Serves 4)
Zucchini Timbales:
1 1/2 cups grated zucchini, rung dry in paper towel
3 eggs, beaten
1/3 cup fresh bread crumbs
1 1/2 tablespoons grated yellow onion
2 tablespoons parsley
1/3 cup Parmesan cheese
1/3 cup milk (whole, 2% or skim)
a few dashes of Tabasco sauce
Mushroom Sauce:
5 tablespoons butter
1 pound fresh mushrooms (I like to use a mix – shitake, cremini, oyster, etc.), chopped
8 scallions, chopped
1/4 cup flour
4 cups evaporated milk (whole or skim)
3 tablespoons port
1/2 to 1 teaspoon fresh lemon juice
Preheat the oven to 350 degrees. Butter four 6- to 8-ounce ramekins.
In a medium mixing bowl, stir together all the timbale ingredients. Season with salt and pepper. Divide evenly among the ramekins. Place in a roasting pan and put in the oven. Pour boiling water around the cups to come halfway up. Bake for 5 minutes, then reduce heat to 325 and continue baking for an additional 50 to 55 minutes, or until firm in the center and a toothpick inserted in the center comes out clean. Let sit for 5 to 10 minutes, then run a knife around the side to loosen. Place serving dish over the top, invert and pull off ramekin and spoon mushroom sauce over the top.
While the timbales are baking, make the mushroom sauce: In a large skillet or sauté pan, melt the butter over medium heat. Stir in the mushrooms and scallions and cook until soft. Stir in the flour, reduce the heat to low and cook, stirring, for 3 minutes. Stir in the milk, bring to a boil, reduce to a simmer and cook until slightly thickened. Stir in port and lemon juice. Season to taste with salt and pepper. Keep warm. Note: sauce will thicken a lot as it sits.
Variation: substitute 1/2 cup chopped cooked ham for 1/2 cup of the zucchini.
Another delicious side dish – Corn and Bacon Salad Recipe
Tuesday, September 20th, 2011One of my favorite foods in August and September is fresh corn. Here in Colorado, we have wonderful corn that comes from the town of Olathe – sweet, juicy, tender. You can find more information on Olathe corn here. My new favorite way to fix fresh corn is this fast, delicious recipe from good friend Kathy Soter. Corn cut off the cob and sautéed with bacon and onion, then topped off with chopped fresh chives. So simple – and so scrumptious!
Olathe Corn and Bacon Salad
(Serves 4 to 6)
4 large ears fresh corn, preferably from Olathe
4 slices thick slab bacon, chopped
1/2 large yellow onion, chopped
2 tablespoons chopped fresh chives
Shuck the corn, cut the corn kernels off the cob and place in a medium bowl. Set aside.
In a large skillet, cook the bacon over medium heat until brown. Remove bacon from pan and pour off most of the grease, leaving the brown bits on the bottom of the pan.
In the same pan, sauté onion over medium heat until slightly softened. Add 1 to 2 tablespoons of water in with the onions to deglaze the pan and scrape up the brown bits from the bottom of the pan. Continue cooking, and when onions are nicely softened, add the corn and browned bacon and cook for 5 to 7 minutes, until heated through and the corn is still crisp. Stir in chopped chives and season to taste with salt and pepper. Best if served hot or at room temperature.
Remembering Mocha Cafe and their Green Chile Breakfast Burrito
Sunday, September 18th, 2011Back in the ‘80s and early ‘90s there was a fabulous restaurant in Denver called the Mocha Café. I loved going there for breakfast or brunch, and my favorite dish was their green chile burrito. I decided to create my own, healthy version of this delectable egg dish. It comes together in minutes, so no need to wait for the weekend to indulge!
Green Chile Breakfast Burrito
(Serves 2)
4 turkey sausage links
2 to 4 green onions (depending on size)
6 egg whites
1 can green chile enchilada sauce (or 1 1/2 cups home-made if you have it)
2 flour tortillas
1/2 cup grated cheddar –jack cheese
Slice the sausage and place in a non-stick skillet over medium heat. Cook until beginning to brown. Chop the green onions and add to the sausage. Cook until onions begin to soften and sausage is fully browned. Add egg whites and cook, stirring occasionally, until fully cooked.
While the eggs are cooking, place the green chile sauce in a small saucepan and bring to a low boil, stirring occasionally.
Microwave tortillas for 10 to 15 seconds, just until warm. Divide egg mixture evenly between tortillas and roll up. Place burrito seam side down on a dinner plate. Top with generous amount of green chile sauce; sprinkle with grated cheese and freshly ground pepper. Serve immediately.
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