Quick & Easy - Gordon Ramsay's Sunday Lunch

Not quite as exciting as the last one, but serviceable. Sunday Lunch is divided into meal sections. Each section has a full meal including dessert. Quick & Easy consists of:

Vine tomato & bread salad
Italian sausage with lentil
Lemon posset

We went to the farmers market for heirloom tomatos which worked out really nicely. The sausages came from Frabonis. The salad was great and we'll definitely do it again - heirloom tomatos, sliced red onions, lime juice, olive oil, parsley and bite size pieces of torn bread. I used a sourdough which I toasted because it was supposed to be stale bread.

There were a LOT of lentils. I cut the recipe in half and we still have enough leftover for four people. They were good, nothing really to rave about, but they did work nicely with the sausage. And Lili liked them - I think that was the only part she ate.

The lemon posset was a little too heavy for summer - or for any time really - a teeny little bite was nice, but overall the cream was way too much. These were just boiled double cream, sugar and lemon juice. I'm not sure how you would thin it down. Bill put it in the iSi whipper which helped a bit - maybe I'll try making ice cream out of it next time.

Tonight is Skate Grenobloise from Anthony Bourdain's Les Halles cookbook, but I probably won't write that one up because I do it all the time.

Jean-Georges Vongerichten

Tonight was just a regular dinner night, but I figured I'd try a couple of easy ones from Jean-Georges - Cooking at home with a four star chef. They really were easy, I got home at 4ish, got the mail done, got Lili settled, etc. , started prep at about 5:15 and we were actually eating at 6:10!! I made Pork in Caramel Sauce, which was a sliced pork tenderloin with a nam pla and caramel sauce - really easy, super fast and just gorgeous. Del ate three pieces (I doubled the recipe). Bill said it needed lemongrass foam - we're growing a lot of lemongrass right now because it keeps mosquitos away. No leftovers on this one and definitely something I'll do again.

I had some cioggia beets and some baby turnips so I also made his Caramelized Beets and Turnips - another super easy great tasting dish - also a keeper.

For dessert I did the Warm, Soft Chocolate Cake. This didn't go quite so well. My oven usually runs hot, so I stuck to the short end of the timing on these and it definitely wasn't quite enough. The kids said they tasted good, but it was really runny. Lili had fun with hers, she's having a bath right now to finish it off. Will have to try them again at a longer cook time.

I guess I really should start taking pictures, the pork was beautiful, and there's nothing left of it now....

Mediterranean flavors - Sunday Lunch by Gordon Ramsay

O.k., Gordon Ramsay rocks my world, and Lili loves him too - she sings along with the F word these and "reads" his cookbooks. This was just a perfect meal. It's from Sunday Lunch, which I don't believe has been released in the US yet, I have the UK version, so you have to convert a little on measurements and degrees. I bought it on ebay, for some asinine reason, you can't get UK cookbooks on Amazon US. So, I have no link, but really, it's a great book, google it!

Sunday Lunch features entire meals - starter, main, veg, starch and dessert. The starter for this one was scallops with a cauliflower puree. We skipped this because, well, we live in SC Wisconsin. Scallops here taste like dust - some restaurants can seem to get good ones, but everything I've ever tried from a local grocery store or even a nice seafood shop is just icky.

The main is an herb crusted rack of lamb. I couldn't get a rack, so I made do with individual chops from Columbus Discovery Farm (unfortunately they don't have a website - I do have an e-mail address and they're at the Sun Prairie Farmers Market on Saturdays). The herb crust is a sort of gremolata, parsley, cilantro, thyme, rosemary, bread crumbs and parmesan - there was about half a batch left over after making the chops, but I'm sure I can find something to use it on, it was wonderful.

The potatos are layered with sauteed onions and garlic and cooked in a seasoned chicken broth. The veg was zucchini and cherry tomatoes (I used baby romas) sauteed with a bit of balsamic and olive oil. Dessert was a bread pudding with raisins and dried cranberries, apricot glaze and Cointreau - really simple and very good. Definitely a keeper.

Silky Syrah Short Ribs (Michel Richard)

Val and I did this together, he's taking a class from Tory Miller at L'Etoile this week so he wanted to practice prepping. It went fairly well, it's a lengthy recipe, but not extremely difficult. We only used a couple of tablespoons of the clarified butter, and I would leave the star anise out next time, it was a little overpowering. Also, I didn't trim as much fat off the short ribs as I should have. The sauce was amazing, definitely silky! The recipe is from Michel Richard - Happy in the Kitchen.

We served the ribs with Thomas Keller's recipe for Carnaroli Risotto with Shaved White Truffles from Alba (The French Laundry Cookbook). The risotto was perfect, definitely better than arborio rice, however, either we got a bad batch of white truffle oil, or none of us like white truffle oil. The only one who enjoyed it was Del, but then, Del also belongs to that teeny percentage of caucasians who can eat durian without gagging on the smell.

We also had romano beans from Jen-Ehr farms with fresh pesto. The short ribs came from Fountain Prairie's grass fed Highland cattle. Next week....Gordon Ramsay (well, this week because I'm late posting this...)

ROASTED POBLANO-SAGE-BOURBON SAUCE

2 large roasted poblano peppers, peeled, seeded and chopped
4 cloves roasted garlic, peeled and chopped
1 cup chicken stock
1 cup heavy cream
1/2 cup madeira
1/4 cup bourbon
1/4 cup fresh sage leaves, chopped
1 tsp dried tarragon
salt and pepper
2 T unsalted butter

Mix all together except butter, bring to a boil and reduce by 2/3. Emulsify in a blender or food processor, then strain, return to heat and add butter.

Chocolate Cherry Five-spice cake (flourless)

8 oz. bittersweet chocolate
8 oz. semisweet chocolate
1/2 cup unsalted butter
1 oz kirsch
1 tsp vanilla
3 eggs, separated
1 cup hazelnuts, roasted
1/2 cup sugar
1/2 tsp Chinese 5 spice powder

Melt the chocolate together with the butter, cool and combine with kirsch and vanilla. Grind the hazelnuts with the sugar and 5-spice. Mix the yolks in with the chocolate mixture, then add the nut mixture. Beat egg whites till stiff and fold in. Bake in a 9 inch greased springform pan at 350 for one hour.

Topping:

1 can tart cherries with liquid
1 ounce kirsch
1 ounce creme de cacao
1/4 tsp Chinese 5 spice powder
1/3 cup brown sugar
1 T unsalted butter
1/4 cup heavy cream

Heat cherries, kirsch, creme decacao, 5 spice powder and sugar till boiling, reduce heat and simmer till reduced by half. Add butter. Cool and whip in cream.

Great-Grandma Valentine's Plum Pudding

1/2 lb beef suet
1 c sugar - brown or white
1 lb each currants and raisins
1/2 lb each candied lemon, cherries and citrus peel
1 lb flour
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 Cup cider or sweet wine
1/4 Cup cold water
Brandy or rum

Chop suet fine, then put fruit in. Sift flour, baking powder and spices together and mix with fruit. Add cup of cider or sweet wine, mix, then add baking soda mixed with 1/4 cup of cold water. Mix well. Form into rounds and tie up with cheesecloth or rags tightly. Drop them in a large pan of boiling water and boil for 5-6 hours. Soak with brandy or rum. Should keep for a long time. Makes two large ones or 4-5 small ones. Can add 2-3 beaten eggs, nutmeat or a grated carrot. Don't add any more flour. Lilian Valentine

WATERCRESS/FENNEL SAUCE

Adding some old recipes from a website I haven't updated in years....this one is from 2001

2 cups watercress ends, chopped
1/3 cup fennel ends, chopped
10-12 fresh sage leaves, rough chopped
1 large garlic clove, smashed and minced
salt and pepper

Saute above in about 1/4 cup butter till wilted. Add the juice of 1/2 lemon, 1/2 cup white vermouth and 1 cup chicken broth. Bring to a boil and simmer till almost all liquid has evaporated.

Emulsify in a blender or food processor, whisk in an additional 1T butter and 1/2 cup heavy cream.

I served it over chicken breasts which were pounded thin, floured, dipped in egg wash, breaded with a mixture of bread crumbs, grated parmesan and Penzeys Herbes de Provence then pan fried in olive oil and butter. I flamed them at the end with a little brandy because the kids love it when I set their food on fire

Jolly Green Brussels Sprouts - Michel Richard

Inspired by a blog I tripped over, French Laundry at Home, which has now become one of my favorite spots on the 'net (wish I could write like that!), I decided to try actually cooking recipes from my (expensive!!) collection of cookbooks rather than just flipping through them in search of inspiration. The first is from Michel Richards book, 'Happy in the Kitchen'

The recipe was simple, frozen brussels spouts, boiled, then sauteed in butter with a sauce of whipped cream blended with some thawed frozen peas. a little fleur de sel and pepper. Tasted great, but looked freaky! the first thing Bill asked was whether or not I had put guacamole on the brussels sprouts...it did look like avocado.

Lili wouldn't touch them, the boys weren't home, but the mere mention of brussels sprouts sends them into gag mode, so we were better off without them.

Told ya not to expect writing on the level of FLH...

CSA Share - currants

We get a bi-weekly CSA share from Jen-Ehr Farms and last week there was a pint of currants in it. For some reason I've never tasted or used currants before, so I did some digging and finally decided to make a savory sauce for a pot roast that we had gotten from the Sun Prairie Farmers Market on Saturday. I didn't really measure things, but it turned out nicely. Not exactly low carb, but use in moderation.

1 pint red currants
1 T lemon juice
2T sugar
1/3 cup Port wine
1 cup beef stock (I used the liquid from the pot roast)
1-2T heavy cream
1 t dijon mustard
1 t horseradish
1T unsalted butter

Place the red currants in a small pot with water to cover. Add the sugar and lemon juice and boil till the liquid reduces and is syrupy. Cool and strain through cheesecloth to remove solids. You should have a couple of tablespoons of liquid left.

Reduce the port wine to syrup consistency. Add the currant reduction and the beef stock. Reduce slowly till it coats the back of a spoon and has a glossy sheen. Add the mustard, horseradish and cream to taste. Finish with butter.

Mahi Mahi with Coconut Curry Sauce

2 mahi mahi filets
2 T green curry paste
2 T olive oil
1 cup chicken stock
1 can coconut cream (unsweetened)
1 T Penzeys Bangkok Blend
Fish sauce (nam pla or nuoc mam)

Fry the curry paste in 1T oil in a heavy sauce pan. add the chicken stock and reduce. Add the coconut cream and a splash of fish sauce, simmer till reduced by half. Dust the fish filets with bangkok blend, saute till cooked through. Serve with sauce.

Tilapia with a hint of Thailand

Don't know why, but this ended up tasting a bit like a spicy Masaman curry...

24 ounces tilapia filets
1 C mayonnaise
1/4 cup brown mustard
1/2 cup finely chopped pecans
1 T sweet chili sauce
1 T sriracha
1 shallot, chopped
juice and zest of 1/2 lime
salt & pepper

Mix mayonnaise, mustard, pecans, chili sauce, sriracha, shallot, lime juice/zest and salt & pepper together and spread on the filets. Bake at 350 for about 20 minutes till fish flakes easily.

Sauce
1 shallot chopped
3 T unsalted butter
1/4 cup Jim Beam
1/2 cup chicken stock
juice and zest of 1/2 lime
2 T sweet chili sauce
1 T sriracha
1 C cream
salt
white pepper

Saute the shallot in 1T butter till wilted. Add the Jim Beam and reduce till sticky. Add the chicken stock and reduce by 1/2. Add the lime juice/zest, chili sauce and sriracha, reduce till sticky. Add the cream and reduce slowly till it coats the back of a spoon. Add salt and white pepper to taste. Before serving, whisk in 2T of cold unsalted butter.

Celeriac with caramelized leeks and goat cheese

1 large celeriac root, peeled and chopped
1 cup sliced leeks
1 oz goat cheese, crumbled
2T butter
2T olive oil
1T sugar (if desired)
2T heavy cream
salt & pepper

In a small saute pan, caramelize the sliced leeks in the olive oil and 1T butter. Add sugar if desired.

Boil the celeriac till soft. Mash the celeriac, add the remaining 1T butter, the cream and salt and pepper to taste. Add the leeks and the goat cheese.

Serves 4
per serving
Calories 189
Total Carbohydrate 8.0 g
Dietary Fiber 0.4 g
Protein 2.6 g
Total Fat 16.9 g
Saturated Fat 7.3 g

Roast Pork Loin with Garlic, Rosemary and Thyme

Adapted from Bon Appetit, June 1999

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
4 teaspoons chopped fresh thyme or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2 Tbsp. extra virgin olive oil
1 2 1/2-pound boneless pork loin roast, well trimmed (This is a center cut pork loin, not a pork tenderloin - the cut boneless pork chops come from.)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 5 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Serves 8
Per serving:
Calories 206
Total Carbohydrate 0.9 g
Dietary Fiber 0.3 g
Protein 24.9 g
Total Fat 10.8 g
Saturated Fat 3.0 g

Pork with Cider Vinegar

1 lb boneless pork loin chops
1/2 red onion, sliced thin
1 garlic clove chopped
2 T olive oil
1 T honey
1 T soy sauce
1/4 c cider vinegar
salt & pepper

Mix together the garlic, honey, soy and vinegar - set aside. Season the pork chops and saute in the olive oil till browned. Remove and cover. Add the onion to the pan and saute till translucent. Add the vinegar mixture. Add the pork chops back in, cover and simmer for five minutes.

Serves two
per serving
Calories 463
Total Carbohydrate 15.1 g
Dietary Fiber 1.1 g
Protein 41.2 g
Total Fat 25.3 g
Saturated Fat 6.0 g

Flax Pancakes

2 eggs
1/4 c ground flax
1/4 c ground almonds
pinch of salt
1 t splenda

Beat eggs well, add flax, almond meal, salt and splenda.

Serves 2
per serving
Calories 215
Total Carbohydrate 6.8 g
Dietary Fiber 5.2 g
Total Fat 16.9 g
Saturated Fat 2.5 g
Protein 11.4 g

Sauteed Radicchio and Endive

lifted with thanks from http://davesbeer.com/weber_cam/2004/04/radicchio.html

1 head radicchio
2 heads belgian endive
1/2 cup sliced red onion
1/4 cup chopped pecans
1/4 cup chopped dried cranberries
1 T olive oil
1 T balsamic vinegar

Saute the red onion in olive oil till translucent. Add radicchio, endive, pecans and cranberries. Saute till slightly wilted, add balsamic, simmer for 15 minutes.

Serves 2
Calories 93.9
Total Carbohydrate 7.3 g
Dietary Fiber 1.7 g
Total Fat 6.9 g
Saturated Fat 1.0 g
Protein 1.2 g

Creamed arugula

2 bunches arugula
1 T olive oil
1 C chicken stock
1/4 cup heavy cream
1/4 - 1/2 C grated parmesan
salt and pepper

Saute arugula in olive oil with salt and pepper. As it begins to wilt, add the chicken stock and heavy cream. Simmer till reduced and thickened. Add parmesan.

serves 4
Calories 111
Total Carbohydrate 4.3 g
Dietary Fiber 0.6 g
Total Fat 7.3 g
Saturated Fat 4.1 g
Protein 7.5 g

Marinated Sirloin Tip Roast

5 lbs sirloin tip roast
2 onions sliced
1 lb mushrooms, preferably wild mixture
1/4 C balsamic vinegar
1/2 C soy sauce
1T worcestershire sauce
1/4 C olive oil
1/4 C butter, unsalted

Marinate the roast in the balsamic, soy, worcestershire and olive oil for 2-3 hours. Place in oiled pan, reserving marinade, add salt and pepper, then roast at 350 degrees F till done as desired. Saute onions and mushrooms in butter over low heat till lightly browned. Add reserved marinade and simmer till reduced and thickened. Top sliced roast with onion/mushrooms.

Quick hamburger stir fry

3 lbs Beef, ground
1 med Cabbage, raw, chopped
juice of 1/2 Lime
1T Oil, sesame
1 med Onion chopped
1 bunch green onions chopped
1T Fish Sauce
1T oyster sauce
1T Sriracha
1T Soy sauce
salt & pepper

Saute beef till browned, add onions and seasonings to taste. Add cabbage, stir till wilted, then simmer. Served with rice for the boys.

Serves 8
Per serving:
Calories 485
Total Carbohydrate 9.7
Dietary Fiber 3.6
Protein 31.2 g
Total Fat 35.5 g
Saturated Fat 13.2 g

kitchen reno

kitchen reno
Originally uploaded by elfed.

Not much cooking this weekend, but we did change this.....

DSC_0001
Originally uploaded by elfed.

into this.....

Bulgogi - Korean Beef

Bulgogi

1 3/4 lb beef (top sirloin) sliced thin
2 T soy sauce
2 Tsp sugar
1 T sesame oil
1 T sesame seeds
4 green onions, chopped
3 cloves of garlic, minced
1 tsp fresh ginger, minced
2 T water or rice wine

Marinate the beef in the ingredients for at least 1.5 hours. Fry or cook over charcoal. Served with rice for the boys, I had stir fried baby squash with light soy sauce and rice wine vinegar.

Serves 4
per serving
Calories 417
Total Fat 26.5 g
Saturated Fat 9.8 g
Total Carbohydrate 4.8 g
Dietary Fiber 0.1 g
Protein 38.1 g

Pretty simple night...roasted a turkey breast with Penzey's Bicentennial Rub and some white wine, I think it was a Chenin Blanc. Reduced the wine with some chicken stock and cream for sauce and served with garlic roasted young green beans from whole foods. The boys had garlic mashed yukon golds with theirs.

Pork with Red Cabbage and Port

1 ¾ lbs pork steak cut into ½” pieces
½ lb bacon, chopped
4 cups thinly sliced red cabbage
2 thinly sliced shallots
1 teaspoon salt - divided
½ teaspoon pepper
½ cup port
1/4 cup apple cider vinegar
½ cup chicken stock

Fry the bacon pieces till crisp, remove from pan reserving 2T drippings. Add the pork steak to the pan with ½ tsp salt and pepper and sauté till browned. Remove pork from pan. Add the cabbage, onions and remaining 1/2 tsp salt to the pan and sauté till slightly wilted. Add the apple cider vinegar and sauté over med heat until the cabbage has wilted and the vinegar has reduced by half. Add the port and the chicken stock, simmer til reduced by 1/3. Add the reserved pork steak and simmer for 20-30 minutes. Prior to serving, stir in the bacon bits.

Serves 5

per serving:
Calories 515
Protein 37.8 g
Total Carbohydrate 8.9 g
Dietary Fiber 1.5 g
Total Fat 33.3 g

Derived from: http://www.farmfreshtoyou.com/recipes/porkcabbage-0003.shtml

Intro

I wanted to create a space to keep my daily recipes. most are low carb, perhaps they can help someone else. I'm doing low carb, my family is not, so everything is meant to be served with a starch for the rest of the family.