Our Easter Dinner

This year, Easter Sunday coincides with the Masters Golf tournament... I'm planning a festive meal, but simple and easy to prepare so I can watch TV at the same time. So this is my menu:

Assorted Deviled Eggs with 3 different toppings:
- Salmon sashimi with avocado, kiwi salad, with wasabi mayo dressing
- Bacon & Cheese
- Sundried tomatoes and crunchy vegetable chips

Roasted shoulder of lamb rubbed with olive oil, garlic and rosemary, salt & pepper. For a 4 lb cut, I roast for 15 mn in 450 degrees preheated oven on each side, then lower the heat to 350 degrees and cook for another 2 and half hours (total 3 hours). It was tender and tasty.

Roast bell peppers stuffed with cheese - This is so easy to prepare and really tasty. I use a sharp knife to halve the mini bell peppers but not all the way (the tip with the stem is left whole), then I slide a piece of cheese (I have a platter of assorted sliced cheese in the fridge, so I use mozzarella as well as cheddar and Swiss cheese). After heating a little olive oil, I add some minced garlic then the bell peppers. After they are seared on one side, turn them over and sear the other side. Absolutely delicious!

Asparagus with Ravigotte sauce - After cleaning and cutting the bottom of the asparagus, I trim them nicely, and blanch them for about 3 mn in boiling water and drain them and rinse in cold water to stop the cooking. Just before serving, I melt some butter in the saucepan, and quickly saute the asparagus, and serve them immediately with the Ravigotte sauce. This is basically a vinaigrette with added chopped hard boiled egg, capers, shallots and parsley. It's the perfect side dish for lamb.

For dessert, I use store-bought chocolate tart shells and fill them with lemon whipped cream and top them with fresh berries. The subtly citrus flavored whipped cream is perfect for these fruit tartlets.
To prepare it, whip together 2 cups of whipping cream, 2 tablespoons of sugar (I use Splenda), 3 tablespoon of freshly squeezed lemon juice, and grated zest of one lemon, until fluffy...

Vegetarian Pizzettes

Since the beginning of the year, I have decided to go vegetarian once a week, and it will be on Mondays! This week I got some flat bread from Trader Joe, and made a variety of pizzettes with different combos, mainly with whatever I can find in the fridge or in the pantry: mushrooms with asparagus, zucchinis, bell peppers, onion and chives, sundried tomatoes and pesto, and any combination of the above... Then I spread the pizzettes with 2 types of sauces, tomato sauce and cream sauce with added grilled garlic, then I sprinkle some grated cheese on top (mozzarella, parmesan, gruyere or goat cheese, and a combination of 2 or 3 cheeses).
Then I bake them on a preheated pizza baking stone at 450 degrees for about 20 mn,  and slice them and serve them piping hot for every body to try different variations: it's a wonderful vegetarian meal!

Acqua Restaurant in Basel, Switzerland

Attending Baselworld, the largest luxury watches and jewelry trade show in the world... Tonight we are having dinner with old friends at Acqua, a former garage converted into an ultra chic restaurant, attached to a bar, a disco, as well as outdoor lounges... The food and wine were excellent. The seared foie gras appetizer melts in your mouth and the pleasure lingers on your palate... The Fillet Mignon is cooked to perfection... For dessert, a nice tiramisu.  The menu is a bit heavy, but then again, one can indulge once in a while...

Baked Donuts

My sister gave me a mini donut maker - Here's my first try following the manufacturer's recipe, but decorating with coffee flavored glaze and sprinkles... They were pretty and quite tasty, and baked is definitely healthier than fried, but I would say that I still prefer the Krispy Kreme version...

Guido's Birthday Party

For Guido's Birthday Party, we are expecting about 60 friends, and we'll also have a live band. It will be fun! I like to make lots of appetizers and finger food.  From top to bottom: Prawn & scallop baked with a sauce made with artichoke, cream cheese, and grated cheese on a scallop pastry - Savory Eclair filled with salmon sashimi mixed with cubed avocado and mango in a soy flavored wasabi mayo - Gelee au Madere, a kind of aspic with boiled quail egg, asparagus, mushroom and pate - Baked brie with pesto.  For the main courses, I made a large platter of fried vermicelli with mushroom, eggs and Vietnamese sausages, Chinese Steamed Buns with Roast Pork Belly (a recipe from Momofuku) and Indian Butter Chicken with Turmeric Basmati Rice...
It was a crazy and fun party!

Buffalo Wings Cupcakes

I'm going to a casual potluck party... and am undecided if I should bring an appetizer or dessert... Why not an appetizer that's inspired by a dessert? First I bake a batch of corn cupcake. Then I made Siricha chili grilled chicken, and combined the two! It may sound and look a bit strange, but let me assure you that they are really delicious! Let me know if you want to have the recipe!

Ananda Trip: A Degustation Dinner

At dinnertime, there are various options: a daily special menu, a light & healthy  menu and a gourmet menu at the Ananda Spa, and every evening I have sampled delicious vegetarian dishes and other delicacies. But after the cooking class, the Chef has probably warmed up to us, and surprised us tonight with a special tasting menu:
A Thai mushroom soup to start, with the piping hot and spicy broth served in a teapot, an amazing sampler appetizer with fish fillets cooked 4 different ways, marinated in spices and grilled, deep fried with a sweet & sour sauce, grilled in a minced coriander & mint pesto (the most delicious) and panfried with yogurt and spices.
The main course is a tray of chicken curry with various condiments, fried okras, stewed spinach, lentil puree, and basmati rice.
The dessert samplers offer a perfect sweet ending!

Ananda Trip: A Healthy Breakfast

After an early yoga session, we enjoy breakfast at the Ananda spa in the Himalayas: It is a pleasurable yet guilt-free experience. Virtually every dish is light, natural and healthy... including flourless cupcakes, multigrain muffins, wholewheat croissants that taste delicious and satisfying... a variety of fresh yogurts with sliced fresh or poached fruits, salads with fresh made dressing. Whole wheat bread is not served with butter but with a variety of exotic jams or salsa, or mashed avocado. Hot dishes include egg white omelette with spinach and mushrooms or a variety of whole grain pancakes or waffles with honey or caramelized fruits. A real treat and great way to start the day.

Delhi Trip: Breakfast at the ITC Maurea

After a well rested evening at the ITC Maurea, located in the diplomatic district of Delhi, we enjoy a hearty breakfast before flying to Dehradun. It's a very nice spread with a wide variety of breads with exotic jams such as mango with saffran, or papaya chutney... There's a station for Chinese style noodles soup, or eggs made to order, various curries and Indian breads... But the most impressive offering is the array of fresh fruits: mangosteens (my favorite!), star fruits, dragon fruits, guavas, rambutans etc...

Agra Trip: Turmeric Basmati Rice with assorted meats

We have enjoyed Indian food at every meal during our trip, and today we have a delicious lunch in Agra. A platter of turmeric flavored Basmati Rice with Tandoori Chicken, Lamb Curry, Chicken with vegetable and Butter Chicken... I love the variety of spices and different ways of cooking in India.

Jaipur Trip: Tandoori & Naan Bread

One of our favorite Indian dishes is a variety of meat (chicken and lamb) and fish marinated in yogurt and spices and baked in a Tandoori Oven. It's usually served with pickled shallots and a fresh dip made with chopped fresh coriander (or mint), green chili and yogurt and piping hot naan bread...
At the end of each meal, to freshen the breath, we chew a spoonful of anisseed mixed with rock sugar.

Delhi Trip: Indian Potatoes Croquettes

Toni's helper, Thapa, showed me how to make this Indian side dish when I was staying with them in Delhi. Basically, use a basic recipe of mashed potatoes, add several pinches of Garam Masala Powder, 1/2 teaspoon turmeric powder, chopped coriander, salt & pepper. Mix well and form patties. Roll in breadcrumbs, and pan fry with a little oil... Very simple and it's a great side dish for a curry or any dish with sauce. Any leftover can be served with eggs for breakfast.

Delhi Trip: Indian Paratha with Turnip stuffing

Thapa, Toni's helper, has kindly demonstrated to me how he makes the Indian flatbread called Paratha stuffed with turnip (or any other grated vegetable). Thapa is from Nepal and is a very gentle soul and a great cook.

To prepare the stuffing, he uses 1 cup of grated turnip mixed with 2 cloves of minced garlic, 1/4 tsp of chili powder, a pinch of Garam masala, a pinch of turmeric powder, a pinch of cumin powder, salt and pepper, and minced coriander. Then he refrigerates the vegetable until ready to serve. Before using it, he squeezes out any liquid from the grated turnip.

For the Paratha, he simply mixes wholewheat flour with water and knead till soft and malleable. Then he refrigerates the covered dough for at least 30 mn.

Before cooking, he takes 2 ping pong-size knobs of dough and rolls out the first knob with some flour to prevent from sticking, until it forms a flat disk, and repeats with the 2nd knob. Then he spreads evenly about 2 tablespoons of grated turnip on a disk, and dampens around the edge with some water, and covers with the other disk and seal the edges together to form a stuffed flat pancake.

After heating a flat pan on the stove, he grills the stuffed Paratha till golden brown on both sides. To serve hot.

Braised Beef Short Ribs

I love my new Cuisinart pressure cooker!

After an intense day in the office, where I'm immersed in my work with my eyes glued to the computer screen to the point of forgetting to eat or drink, until the sun sets and I realize that I'm ravenously hungry. On the way home I stop by the market and found nice cuts of short ribs. Thanks to the pressure cooker, I could prepare a hearty stew for my family in less than an hour, with falling-off-the-bone tender meat.

I simply put the beef short ribs in the pressure cooker with a chopped onion and a few cloves of garlic, about a cup and half of red wine, some coarse sea salt, pepper and sugar, worcestershire sauce, sliced baby potatoes, crushed tomatoes and a sprinkle of thyme. I close the valve and set on high pressure for about 40 mn. When ready, I release the pressure and carefully open the lid and skim the fat that has risen to the surface.  After tasting and adjusting the seasoning, I serve it with home baked Irish oat bread and a simple green salad.

This is a rustic stew, perfect for a winter night family dinner, and much less time consuming than Boeuf Bourguignon which I also enjoy making from scratch for more special occasions.

My Salade Gourmande with Seared Foie Gras

A few friends have asked me where to get the fresh foie gras in the US. There are a couple of websites specialized in fine gourmet food but I get my foie gras from www.hudsonvalleyfarm.com because they offer top grade award-winning foie gras and their ducks are free range. By the way, I also received a complimentary pack of duck breast bacon with the foie gras order.

Apparently California will ban sale of foie gras from July 2012. Anyhow, fresh foie gras is an indulgence that should be enjoyed only once in a while, and it's so rich that a small portion would be really satisfying. A lobe of foie gras could be made into a couple of meals for 4 or 5. I have used part of the foie gras for the new year's brunch and froze the rest for today's dinner.

 This is my version of "Salade Gourmande" with a bed of red and butter lettuce, asparagus, caramelized apple slices, candied walnuts for some crunch, panfried thin duck breast bacon and seared fresh foie gras, served with a vinaigrette dressing (a teaspoon of lemon juice, a teaspoon of vinegar, fresh tarragon and 2 tablespoons of extra virgin olive oil, and salt and pepper to taste). 

It's so sinfully delicious!

New Year High Tea

The New Year celebration continues today with a high tea with scones, finger sandwiches filled with roast beef (from yesterday's roast rib), mini croissants filled with egg & tomato salad, mini croque monsieur, freshly  baked mini tartes Tatin and other delicacies... served with a hot cup of Earl Grey tea,

Afternoon tea remains one of my favorite indulgences...

New Year Dinner

After the lobster salad and foie gras brunch, I felt so satiated and happy...

At first we thought of going out to dinner but then we didn't make any reservation and didn't feel like waiting for a table, so I'm game to prepare dinner at home.

It's really fast and simple to prepare the standing beef ribs roast... I take the beef out of the fridge 30 mn before cooking, after trimming the fat, I rub the beef all over with salt & pepper.  After preheating the oven to 450 degrees, I roast the beef, ribs side down, on a rack, over a cup of red wine with a cup and half of beef broth, with some whole garlic cloves, in the roasting pan for 20 mn. I then turn down the oven heat to 350 degrees and roast for another 2 hours (about 18 mn per lb for medium rare or when the internal temperature reaches around 120-125 degrees.
After removing the prime rib from the oven, and let it rest for about 15 mn, I prepare the au jus sauce with the drippings from the roasting pan, and add some red wine and beef broth and seasoning.
I serve the prime rib with a fresh salad with goat cheese and walnuts and a pear vinaigrette dressing.

It was truly cooked to perfection and the meat was so flavorful and tender.

New Year Brunch

Despite a late night to ring in the New Year at a friend's party, with lots of champagne, I'm getting up early to prepare a very special brunch for my family.

To start, I'm making a simple lobster salad with boiled lobster, mixed with diced avocado and mango, in a wasabi-mayonaise sauce... deliciously fresh!

The main course is Panfried Foie Gras with Caramelized Apples and Fig sauce.

I cut the apples in thich slices and use a small round cookie cutter to core them. I dip both sides in brown sugar, then saute them over medium heat by turning them over often, til they are golden. I add a little Calvados and deglaze the pan.

For the sauce, I heat 3 tablespoons of fig jam with a little honey, and aged balsamic vinegar to taste.

In anticipation for the New Year, I had ordered a lobe of fresh foie gras and froze it in its original vacuum pack. I only need to defrost it overnight in the fridge. It's easier to slice it when it's very cold.
After sprinking salt and pepper on both sides of the gooseliver slices, I panfry them over high heat without any oil, for about 2 mn on each side, until they're well brown.

To serve, I arrange the gooseliver with the apples slices, fig sauce, and bread (or muffin) on a plate. To be enjoyed warm. It's sinfully rich and melts in your mouth...