Harvestini Time!

After a long day of work, some times you have to treat yourself to a little bit of a relaxing evening.

We call this Harvestini time!!! 

1 1/2 oz of Vodka
3/4 oz of dry Vermouth

Shaken, not stirred. pour in glass, add raspberries, orange slices, pomegranate seeds, whatever you think would taste delicious. Drink and Enjoy!

Happy Thirsty Thursday Everyone!

Trottoir au Pommes! aka Apple Tart

Nothing beats this Apple Tart. Make it year round, it's simple and oh-so good!

Apple Trottoir

In a bit of a Pickle... YUM!

Why do I want pickles right now? Because they are delicious!!!! Give me the choice between any kind of pickles (Kosher dill, bread & butter, cornichons, hot & spicy, sweet gherkins) or a piece of cake, I will 99% of the time chose the pickles. But that's just me...

Homemade Pickles!

This recipe makes about 2 jars:

• 1 tablespoon sea salt
• 1/2 cup apple cider vinegar
• 3 cups water
• 1 1/2 pounds small (persian) cucumbers, thoroughly washed and sliced
• Few sprigs fresh dill, washed and dried
• 1 garlic clove
• 4-6 whole peppercorns (optional)
• A pinch of red pepper flakes (optional if you want something spicy)

Combine vinegar, water, and salt over high heat in a medium saucepan. Bring to a boil and remove from heat. Let coll completely.

Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half lengthwise, or slices, whichever you like. If you prefer them whole, expect them to take an additional 3-4 days to fully ferment. Divide cucumbers, garlic, and dill sprigs among jars, making sure to pack the cucumbers tightly.

Divide the water/vinegar mixture among jars, making sure to evenly distribute spices, leaving 1/4 of an inch gap at the top of the jars. Seal the lids and store in the fridge for at least 48 hours (longer if cucumbers are whole). Enjoy your homemade pickles for up to 2 months, mine never last longer than a week haha.

They are great with sandwiches, as an appetizer (cracker, Boursin cheese, pickle on top), or as part of a spread of antipasti (think cold cuts, olives, hard cheese, pickles, marinated artichoke hearts, etc).

In my family, we also make "Variantes," a.k.a. pickled veggies such as carrots, cauliflower, celery, green beans, fennel, onions... Will post a recipe for this soon!

-Cat

Monday Happy Hour!!

Happy Monday Everyone!!

In order to celebrate the very busy week ahead, I invited a few awesome ladies in my life for a Happy Hour at my new house.

Monday Happy Hour

Nothing fancy, but was great to have them come over and everyone had a wonderful time.

Have a great week everyone!

Olive Chicken Provencal!

This one goes to my mother. Every time she makes it I feel like a kid again...

Here is the article from The Washington Post the madre and I were in. Hope you like!!

Use a pressure cooker, and this dish is ready in about 20 minutes. Or it can be done on the stovetop in about an hour.

Potomac cook Michele Arnaud likes to use cracked olives with pits; she says the pits add flavor.

Serve with pine nut-studded couscous or polenta.

4 servings

Ingredients:

2 tablespoons olive oil

3 boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces, blotted dry with paper towel (about 1 pound total)

Sea salt

Freshly ground black pepper

1/2 cup flour

1 medium onion, finely chopped

4 cups homemade or no-salt-added chicken broth

5 large sprigs thyme

2 sprigs rosemary

2 fresh bay leaves

2 large cloves garlic, minced

1 1/2 cups cracked green olives, with pits, drained (you can use other types of olives)

Olive Chicken Provencal with Pine nut coucous

Heat the oil in a pressure cooker (without the lid) over medium-high heat, until the oil shimmers.Season the chicken pieces lightly with salt and pepper. Use just enough of the flour to coat them evenly, shaking off any excess. Carefully add the chicken pieces to the hot oil; cook for 3 to 5 minutes, then turn them over and cook for 3 to 5 minutes, so they are lightly browned on both sides. Transfer to a plate.

Add the onion to the pot; cook for 3 to 5 minutes, stirring, until the onion has softened. Stir in 1 to 2 tablespoons of the flour to form a roux; cook for a minute or two, stirring, then stir in 1 cup of the broth to form a creamy sauce. Return the chicken to the pot, along with the thyme, rosemary, bay leaves, garlic, the olives and the remaining 3 cups of broth. Season with salt and pepper to taste.

Secure the lid on the pressure cooker, following the manufacturer’s instructions. Cook for 15 to 20 minutes, then de-pressurize the pot and uncover. The chicken will be tender and the sauce will be smooth. Taste and adjust seasoning as needed.

(Alternatively, if the chicken is cooked in a heavy-bottomed pot with a lid, cook for 45 minutes to 1 hour, stirring it every 15 minutes.)

Discard the bay leaves and thyme sprigs before serving, if desired. Transfer to a tureen or divide among individual plates. Serve hot.

...just don't choke or break a tooth... remember these olives have pits :-)

-Chef Cat

Devine Cheesecake!

Homemade cheesecake + fresh raspberries on top = Devine!

Raspberry Cheesecake

Happy Friday Everyone!!



-Chef Cat

Bachelorette Brunch

Ahhh a love story within a menu... the best kind!
Our friends got married last year and asked my mother and I to showcase a brunch for the bachelorette group. The bubbly was pouring, the girls were eating, asking questions, all fun and games, just the way we intended it to be.

Prepping the ingredients before demonstrating the Brunch to the Bachelorette Party!!

We had one heck of a Saturday morning with the party. Of course, the first thing we did was make the champagne cocktail for everyone... always a good start.

Grapefruit, Pineapple, & Shrimp Cocktail!

Caramelized Onions, Tomato, Chives, & Goat Cheese Quiche! So Fluffy!

Bacon and Gruyere Gougeres! A+

Everyone was happy, with their stomachs full and giggly from the bubbly!
Now, for the pièce de résistance... Peach Clafoutis that melted in your mouth!

White & Yellow Peach Clafoutis!

Have a great Sunday Everyone!



-Chef Cat

Mini Cauliflower Souffles

Cauliflower in the fridge...need to make an appetizer... hmmm what to do... I KNOW! Mini Cauliflower Souffles.
Perfect, quick and easy, very tasty too! This recipe makes about 12 muffin size souffles.

Ingredients:
Half a cauliflower, grated
2 tablespoons of buttermilk (or heavy cream, or milk)
4 eggs, separated
1 tablespoon of basil
1/2 cup of shredded mozzarella
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon of Parmesan

Preheat the oven to 375. In a bowl, whip the egg whites until fluffy and peaks form. In another bowl, beat the egg yolks and add the rest of the ingredients. Add the mixture to the egg whites and fold together with a spoon or spatula. butter or spray the muffin tins with baking spray, then fill them with the cauliflower mix 3/4 of the way and pop in the oven. 

Bake for about 15-20 minutes or until golden brown. They are delicious and a great way to make kids eat their veggies. These little bites are great for parties, light and fluffy with a great taste.

Cauliflower Souffles

A great way to end the year 2012!! Yum



-Chef Cat

Fajitas Night!!

Put on your Sombreros because tonight is Fajita night, one of my family's favorites. It's fun, everyone gets to make their own, put what they like onto their warm tortillas...lime...cilantro...juicy chicken... mmm my mouth is watering just thinking about it.

I just made my Guacamole (half of it already devoured), a champagne glass in my hand, table is set, I am ready to rumble!

Cooking and Champagne with pomegranate seeds. Heaven.

Here is what you'll need:

Marinade:

• 2 limes, juiced
• 1 tablespoon olive oil
• 2 garlic cloves, roughly chopped
• 3 tablespoons roughly chopped fresh cilantro leaves
• 2 sachets of fajitas seasoning (I usually make my own seasoning, but I'm lazy right now)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound chicken tenderloins (or skirt/flank steak), trimmed of fat cut into strips
• 1 large onion, thinly sliced

Other Ingredients:

• 2 red or green bell peppers, thinly sliced
• 5 tablespoons of fresh chopped cilantro
• 12 flour tortillas, warm
• Guacamole (Check out my recipe)
• Good quality store bought salsa
• Sour cream
• Shredded Mexican blend cheese
• 
  

In a bowl, put all the meat with the marinade ingredients (onions, lime juice, cilantro, etc) and let it sit for 2-4 hours in the fridge. This will tenderize the meat and make it oh-so juicy and delicious. 

Heat up a pan medium-high with a teaspoon of olive oil. Place all your bell peppers and cook for about 5 minutes. Add the marinade and your meat into the pan and add 1 tablespoons of water, stir.

Lower the heat to a medium flame and stir occasionally, this will take about 10-15 minutes. The chicken will be fully cooked and the vegetables will be barely limp. When everything is ready, sprinkle the rest of your cilantro on top, or have it in a separate serving bowl.

mmmm cilantro

You can heat up all the tortillas and have the guacamole, sour cream, salsa, and shredded cheese on the table. 

To serve, I personally like to place the pan in the middle of the table with serving utensils so everyone can take what they want.

I know I know, we drink wine with fajitas...we're french...wine goes with everything.

Spread some guacamole on a tortilla, top with a few slices of chicken, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

Dig in! But have spare napkins, it tends to get messy.

Fajita number...3

-Chef Cat

Butternut Squash Velouté

This the season to eat SQUASH! One of my favorite is the butternut. It is great, just roasted, pureed, or in soups! And what is better than a warm cup of soup when it's cold outside? Okay, maybe a nice chimney fire and someone rubbing your feet while you drink some hot cocoa, but that's besides the point. 

We're talking about food here...

I make this velouté in many ways, and it always varies depending on what I have in the fridge and pantry. Velouté is French for a "velvety" soup/sauce where all the ingredients are heated and blended together to make a melt-in-your-mouth texture. I usually don't use beer, but in this one I figured, Why not? I realized using a dark beer gives it a bit of a smoky tang which I enjoyed. You can also add carrots, or other vegetables. Explore with your taste buds, cooking is suppose to be fun!

Here's what you'll need:

2 tablespoon butter

1 beer (preferably a dark beer)

1 butternut squash

1 teaspoon sage

1 Coriander leaf

salt and pepper

2 medium onions, chopped

1 large garlic glove

1 cup chicken stock (you can also just use water)

1/4 cup of heavy cream

1 teaspoon Dijon Mustard

1/4 cup parmesan

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Drizzle with olive oil,

salt and pepper, and pop in the oven at 400 degrees for 15-20 minutes. While that is roasting in the oven, in an 8-quart stockpot, add the butter melt over medium-high heat. Add the onions and cook, stirring occasionally, until they are soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. When the squash is fully roasted, add it in, along with the beer, coriander leaf, and chicken stock. 

Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Take out the coriander, and turn off the heat.

Take out the Coriander leaf

Using an immersion blender, blend the mixture until smooth and thick (you can also use a blender, and then pour the mixture back into the pot when done). 

Season with salt and pepper, to taste. Keep the soup warm over low heat. Add the heavy cream, Dijon mustard, and parmesan to the mixture and stir. 

Butternut Squash Veloute

To serve, ladle the soup into bowls and garnish with a cheese or garlic crostini or a touch of heavy cream on top.

Enjoy that warm cup of soup, and don't be afraid to ask for a foot rub in front of the fireplace.

-Chef Cat

Michele's Pear Tart

Michele's Pear Tart

Delicious and easy!!

My Almost-Famous Guacamole!

My favorite part of Mexican night? The Guacamole!! I used to make it before fajitas night and have people dig in, with a margarita in their hand, thinking a big batch would be more than enough for them to enjoy prior to dinner, and on top of their fajitas or tacos... so wrong. After 30 minutes of margaritas and nibbling, no more avocado goodness. Once, someone actually grabbed a spoon, took the dish, and starting devouring 1/3 of the bowl (no, they were not drunk), leaving none for everyone else. 

Lesson learned, I make 2 batches now!

Cat's Almost-Famous Guacamole
Mole mole mole

My guacamole isn't the typical recipe most people or restaurants make, it's much simpler. I want the avocado taste to stand out more, so no tomatoes, jalapenos/chili, cumin, whatever you put in it. Rarely I put a few drops of green Tabasco to spice it up a bit. Simplicity is key in my Guacamole.

Here're what I use to make one batch:

4 Ripped Avocados

2 Cloves of Garlic, finely minced

1/4 Cup of Onions, finely minced

A Handful of Cilantro, coarsely chopped

Salt and Pepper to taste

I add my creamy avocados, onion, and garlic in a bowl, then with a fork start mashing it all together to get the desired consistency (you can mix until it's like a paste, but I prefer roughly mashed with some avocado pieces still intact). Then I add all my cilantro, salt and pepper, mix together and you're ready to eat!

I love cilantro so I tend to put a lot, but it's up to you how much you use.

OLE!

-Chef Cat

Cointreau Lemon Funfetti Cupcakes with Nutella Frosting!

It's 6am, coffee's brewing, and I'm craving pancakes...mmm... but instead what do I see in the pantry? Halloween themed funfetti cake mix that I have yet to use!!! Naturally, I change my course of action and pick it up to make myself some funfetti pancakes (too much sugar in the morning was a bad choice), and decide to share the wealth (and the sugar high) by making my coworkers and friends some cupcakes. Preheat the oven to 350 degrees. The box asks to add 1/4 cup of vegetable oil, 1 cup of water, and three eggs to the cake mix and stir together until there are no lumps, then add the FUN-fetti. I added 1 lemon's zest and 1.5 teaspoons of vanilla extract to the batter to give it more flavor. Pour the batter into the cupcake wrappers about 2/3 of the way full and pop it in the oven for about 20-22 minutes.
While they're puffing up in there, you can make the Nutella frosting. I personally don't like a lot of frosting, so I made a little bit to put on top of half of the cupcakes (12). I used 1 tablespoon of butter (room temperature), 1/2 teaspoon of powered sugar, and 2 big tablespoons of Nutella, mix well together and voila!!! If it's a little too thick, add a tiny bit of milk or cream until it's at your ideal consistency. It's slightly disturbing how much I love incorporating that chocolate hazelnut yumminess in the little baking I do.
Already one cup of Joe down, and the cupcakes are perfectly golden brown. While they are still slightly warm, I've got my Cointreau liquor ready (I know, it's 6:30AM!), and a bamboo skewer to poke in the middle of my cupcakes so I can pour a little bit of the Cointreau inside each one of them. I used one of those mini bottles for all 24 cupcakes, so don't go crazy with the alcohol here. If you don't know what Cointreau is, it's a brand of triple sec from France, delicious by itself as an aperitif or digestif (a.k.a. before or after a meal drink), or in cocktails (cosmopolitan, margaritas, etc).

And now the waiting game...cool down so I can lather you up in frosting...and eat you!!

TADA!

Cointreau infused Lemon Funfetti Cupcakes with Nutella Frosting.

Hope you enjoy!

- Chef Cat

Rosemary Parmesan Truffle Pumpkin Seeds

In order to get enough seeds for a batch (about 2 cups), I had to carve 2 medium-sized pumpkins.
Before turning these bad boys into a savory snack, you have to soak them in water to separate them from the pumpkin goo, clean them up with water, and let them air dry (which takes too long and I have no patience for) or put them on a baking sheet and pop them in the oven at 200 degrees for about 30 minutes, stirring them every 10 minutes so they don't stick.
When they are dried and ready to go, mix them in a bowl with:
1/2 teaspoon of truffle oil (if you don't like truffles, you can use an infused oil olive, such as garlic or Italian herbs)
1 tablespoon of unsalted butter
1/2 teaspoon of sea salt
1/2 teaspoon of pepper
1 teaspoon of freshly chopped rosemary

Toss well, then spread the seeds in a single layer on a baking sheet and bake for about 45 minutes in a 300 degrees preheated oven; stir occasionally. They should be golden brown. When you take them out, mix them with 1/4 cup of Parmesan cheese and you are ready to dig in!

Rosemary Parmesan Truffle Pumpkin Seeds

Happy Halloween!!!

-Chef Cat

How to make butter...

About a year ago, I had the strangest desire to make butter from scratch. So I looked it up online and decided to go for it. All you need is a hand mixer (or blender, or stand mixer), and 1 cup of heavy whipping cream. This will make a decent amount, but you can use more heavy cream if you plan on making different types of butter.

Let the beating begin...

This is after a couple of minutes after whipping the cream into shape, you could stop here and add vanilla extract and sugar to dollop on top of your favorite berries or desert, but that's not our goal here, so keeping beating (medium speed)...

After maybe 8 minutes or so, this is what the cream looks like. You can see the fat starting to separate from the buttermilk and clump together. You're doing great!

"Ewww it's just clumpy curds with this weird liquid" ...this is what you get about 10 minutes in! Congrats, we're almost done! Slow it down so you don't make a mess with the butter milk. When it looks like the picture above, stop beating! Time to drain the curds from the liquid. Use a strainer or whatever else works for you. Return to the mixing bowl and starting whisking again on medium speed.

After the second round of whisking, this is what you'll get. Gather up all that butter in your hands and start squeezing out all the leftover liquid out.

Squishy squishy...

Gently press the liquid out until you feel like there's nothing left. I would suggest rinsing the butter in ICE cold water so it lasts longer, or you can devour it in the next few days, up to you.

Homemade butter!!

Congratulations, you've just made butter from scratch!
You've got unsalted butter, but there are many other options. Strawberry honey, Cinnamon Sugar, Cilantro and Chive, Sun-dried Tomato, Chili Citrus, the possibilities are endless.

For this batch, I made my favorite, Garlic Herb Butter. You give me that and fresh baguette, I will eat the whole thing. It is also great for cooking.

Add one clove of garlic (minced), Herbes de Provence (savory, fennel, basil, and lavender), Salt and Pepper to taste. Stir together. Wasn't that easy?

Garlic Herb Butter

Feel proud, flaunt what you've made to your guests. They'll be impressed and crave it every time they come over.


-Chef Cat

Apple Trottoir

A.k.a French apple tart!! This tart is usually made in a rectangular shape; hence its French name, which means "sidewalk." We usually don't eat a lot of desserts (okay...the mood for chocolate, rich, cream, sugary goodness does happen a few times), but this is a favorite of ours. It is ultra-thin and not too sweet.
It does not call for sugar, but you can sprinkle a tablespoon or two on the fruit before baking, if desired. You can also serve it "a la mode" (ice cream!), or with a dollop of home-made whipped cream...mmmmm

A trick: The small amount of tapioca used here helps keep the crust from getting soggy.

Yummy Yummy In My Tummy

Ingredients:

• 1 cup flour, plus more for rolling
• 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
• Pinch salt
• 2 or 3 teaspoons ice water
• 1/2 teaspoon instant/quick-cooking tapioca
• 2 Granny Smith apples peeled, cored and cut into thin wedges (may substitute pears)
• 1/3 cup apricot preserves

Directions:

Combine the flour, butter, salt and the ice water (as needed) in a mixing bowl; work just enough to shape into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 450 degrees. Have a baking sheet at hand.
Lightly flour a work surface. Roll out the dough to a 9-inch round, with a thickness of no more than 1/4 inch. Transfer to the baking sheet.
Sprinkle the tapioca evenly over the dough. Arrange the apple slices facing in the same direction so they overlap neatly, leaving a 1/2 inch margin of dough around the edges. Decoratively crimp the edge, if desired. Bake for 20 minutes, until the bottom of the tart is browned and the crust is crisp and golden.
Just before the tart is done, place the preserves in a small microwave-safe bowl; microwave on HIGH for 30 seconds, then stir to smooth them. Brush them over the fruit (not the crust) just after it comes out of the oven.
Serve warm or at room temperature.

So while we're on the topic, what is your favorite dessert? Do you have a sweet tooth?

Hope you like!

Chef Cat

Fondant de Canard With Potatoes au Gratin (Duck Legs With Gratineed Potatoes)

Summary:

Looks complicated, but this recipe is super easy! You’ll need extra duck fat for the potatoes. The fat is available through online gourmet purveyors, at Balducci’s and at some farmers markets.

4 servings

Ingredients:

For the duck

• 4 duck legs, with thighs (2 pounds total)
• Sea salt
• Freshly ground black pepper
• 4 large onions; 2 Vidalia and 2 yellow, cut into thin slices
• 10 fresh bay leaves
• 6 whole cloves peeled garlic
• 10 large sprigs thyme
• 2/3 of a 750-ml bottle (about 2 cups) chardonnay

For the potatoes

• 4 tablespoons duck fat (see headnote)
• 2 large (unpeeled) russet potatoes, washed well and cut crosswise into thin slices
• Sea salt
• Leaves from 2 large sprigs thyme (1 tablespoon)
• 4 large cloves garlic, cut into very thin slices
• 1 cup freshly grated Gruyere cheese

Directions:

For the duck: Season the duck legs all over with salt and pepper. Place them skin side down in a large ovenproof skillet. Cook over low heat for about 30 minutes, turning the duck over a few times, to render as much fat as possible (important for the onions).
Preheat the oven to 400 degrees.

Increase the heat under the skillet to medium; cook for about 3 minutes per side to lightly brown the duck. Transfer the duck to a plate.
Add the onions to the skillet and toss to coat in the duck fat. Cook for 15 minutes, stirring occasionally, until they are translucent, very soft and submerged in the duck fat. Season with salt and pepper to taste.
Stir in the bay leaves and garlic, then add 6 or 7 thyme sprigs. Arrange the duck legs on top, skin side up. Pour the wine around, then lay the remaining thyme sprigs over the duck. Cover and roast for 45 minutes; check to see whether the onions are sticking to the bottom of the skillet. If they are, use a spatula to dislodge them. Roast for 15 minutes, then uncover and roast for 20 to 30 minutes so the duck browns, the garlic cloves have softened and the juices in the skillet have reduced.

Meanwhile, prepare the potatoes: Have a 1 1/2-quart baking dish at hand.
Heat the 4 tablespoons of duck fat in a large skillet over medium heat. Add about one-fifth of the potatoes and fry them for several minutes, until crisped, turning to brown them on both sides. Transfer them to the baking dish, spreading them in a single layer. Season lightly with salt to taste, then sprinkle with a little of thyme, garlic slices and cheese. Repeat with the remaining potatoes, partially cooking them in the skillet, then creating layers in the baking dish with the other ingredients in between. By the time you've used all the potatoes, you should have five layers of potatoes, ending with cheese on top.
Strain any remaining duck fat in the skillet; reserve for another use.

Place the baking dish in the oven alongside the skillet with the duck, to roast for the last 30 minutes that the duck is in the oven. The potatoes should be fork-tender and the cheese should be evenly melted.
Divide equal portions of the onion and softened garlic cloves among individual plates, then top with a duck leg. Discard the bay leaves and thyme sprigs, if desired. Serve hot, with a scoop of the potato gratin.

Voila!! Serve and let it melt in your mouth... Hope you like

~ Chef Cat

Holiday Cheers to all!

Even if we worked most of the time throughout the Holiday season, we ate a lot, spent some time with the family, and had a few good laughs.

Our Christmas Turkey...yum

Our Debut in the Washington Post

This year in April 2011, my mother and I got to experience cooking a meal for the editor of the Washington Post.
Our task was to create an entree with duck, another main dish and then create a meal the way we usually eat on any day. So we made our version of a Duck Confit with Gratin de Pomme de Terre, Olive Chicken Provencal, Couscous with pine nuts, and a Provencal Veggie Tian. Of course, after the main course, we eat salad, bread and cheese, so we made our homemade dijon vinaigrette, and for desert, my mom's amazing-yet-easy Apple Trottoir!!

We believe cooking should be fun and a way of creativity, whether you prefer to stick to a recipe or like to go with whatever ideas come to mind.

~Chef Cat