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Recipes
| Check out these great recipes from previous BIN
36 Newsletters. |
Grilled Veal Chops
(Spring 2002)
Thyme-Roasted Sea Scallops
with Sweet Corn Risotto (Winter 2001)
Cider Spiced Butternut Squash
Soup (Autumn 2001)
Spiced Chocolate Walnut Cookies
(Autumn 2001)
Banana-Walnut Bread Pudding with
Vanilla Ice Cream (Winter 2000)
Pumpkin Nut Bread (WInter
2000) |
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| GRILLED VEAL CHOP Serves
4
4 Veal chops, 1 inch thick
1 Large bunch of arugula, stemmed
2 Heads of radicchio, quartered and cored
3 Heads of endive, sliced into 1/2 inch sections
1 Lb of mixed wild mushrooms-shiitake, morels, oyster, portobello,
etc.
2 Cloves of garlic, minced
Extra virgin olive oil
Aged balsamico vinegar, such as Villa Manodori Aceto Balsamico
di Modena*
Salt & Pepper
We recommend serving 1998 Chianti Classico, Fonterutoli,
Tuscany, Italy*
For the veal chops Season well with salt and pepper. Grill
over an intense flame for about 5 minutes per side for medium
rare chops.
For the sides In a sauté pan over medium heat, add
a little extra virgin olive oil and the garlic. Sauté
until garlic is soft. Turn heat to high. Add the mushrooms
and sauté until cooked and liquid drains from the mushrooms.
Season with salt and pepper. Strain, reserving mushrooms and
liquid separately. In another sauté pan over medium
heat, add a little extra virgin olive oil. When heated, add
the arugula, radicchio and endive. Sauté lightly, until
just wilted, about 1 minute. Season with salt and pepper.
Set aside.
For the sauce Mix the reserved mushroom liquid with the balsamico
and the extra virgin olive oil in a ratio of 1:1:3, then whisk.
To serve Place some greens on a plate, and the veal chop
on the greens. Ladle sauce and mushrooms over the chop.
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THYME ROASTED
SEA SCALLOPS,
SWEET CORN RISOTTO AND
A PARSLEY-TRUFFLE ESSENCE
(Serves 4)
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| For the Scallops |
8-12 fresh sea scallops, foot removed, patted
dry and seasoned with salt and pepper
4 sprigs of thyme
1 tbsp olive oil |
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For the Risotto
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1 1/2 cups arborio rice
2 ears of corn
1 tbsp olive oil
2 shallots peeled and minced
2 cloves of garlic, minced
1 bay leaf
2 sprigs of thyme
2 cups dry white wine
2 cups of heated corn stock (see below); you may substitute
sodium-free chicken broth
1/4 cup grated grana padana cheese
1/4 oz. butter
kosher salt and ground white pepper |
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For the Parsley Sauce
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1 bunch of parsley, stems removed and chopped
1 cup vegetable stock
1/2 oz. butter
1 small black truffle, washed and chopped (you may substitute
truffle oil) |
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1. To make the corn stock, use a sharp knife to
remove the kernels from the cobs; set kernels aside. Run the
back of the knife down the cob, pressing out the cream and reserving
it with the kernels. Place the cobs in a small stock pot, cover
with water and bring to a boil; let simmer for about 30 minutes,
then strain. Place the stock back into the pot and keep at a
simmer.
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2. To make the risotto, preheat a wide, heavy
sauce pan over high heat. Add olive oil to coat the bottom of
the pan and cook the shallots, garlic, and thyme until the shallots
are translucent. Add the arborio rice and stir until coated
with the oil and heat through. Add the white wine; keep stirring
(you will need to stir throughout this entire step). When the
wine has been absorbed by the rice, add the hot corn stock in
three equal amounts, keeping the rice at a constant boil while
stirring. With the first addition of stock, stir in the bay
leaf and thyme. After the third addition, stir in the reserved
corn kernels and cream. When all the liquid is absorbed and
the rice is cooked al dente, adjust with salt and pepper to
taste, fold in the parmesan and butter, cover and let stand
off the heat.
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3. To make the sauce, place the vegetable stock
and parsley leaves in a blender and puree until smooth and bright
green. Strain through a fine mesh strainer. Combine the liquid
and the truffles in a small sauce pot, bring almost to a boil,
whisk in the butter, adjust with salt and pepper, then set aside,
covered.
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4. To roast the scallops, preheat a skillet over
high heat, then cover the bottom of the skillet with olive oil.
Add the seasoned scallops to the pan and saute about three minutes
on each side. While the scallops are cooking, add the butter
and thyme to the skillet and baste the scallop, continuing to
baste throughout the six minutes, until the scallops are soft.
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| 5. Place equal amounts of risotto in the center
of 4 plates and top with the scallops. Lightly cover with the
sauce. |
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CIDER SPICED BUTTERNUT SQUASH SOUP
(Serves 8)
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4 medium butternut squash, sliced in half lengthwise
and seeded
2 large white onions, finely diced
4 cloves of garlic, finely diced
1 quart fresh apple cider
1 quart of heavy cream
1 spice bag filled with 1 stick cinnamon, 2 star anise, 2 cloves,
2 bay leaves, 10 black peppercorns, 1 lobe of crushed ginger, 8 springs
of thyme and 3 sage leaves
butter, room temperature
salt and freshly ground black pepper |
Preheat oven to 350 degrees. Brush squash with butter, sprinkle with
salt and pepper and place on a cookie sheet. Roast until very tender
and golden brown, approx. 1 1/2 hours; let cool and then remove skin.
In a large saucepan, slowly cook onions and garlic in butter until
deep brown, approx. 15-20 minutes, stirring frequently to prevent
burning. Add squash and apple cider to the onions; simmer until reduced
by half. Add spice bag and 5-6 cups of water or stock. Simmer for
1 hour partially covered. Remove spice bag. Puree in blender in small
batches. Add butter or cream, if you like, and serve. |
| return to top |
SPICED CHOCOLATE WALNUT COOKIES
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3/4 cup unsalted butter, room temperature
1/2 cup brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1 2/3 cup all purpose flour
1 tsp salt
1 tsp ginger, ground
1 tsp cinnamon, ground
1/2 tsp baking soda
14 oz semi-sweet chocolate, finely chopped
1 cup walnuts, toasted and chopped
powdered sugar (optional) |
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| Pre-heat oven to 350 degrees. Line 2 cookie sheets
with parchment paper and set aside. In a large bowl or mixer, combine
butter, brown sugar, and granulated sugar; beat until light and
fluffy. Add egg and vanilla and combine. In a separate bowl, sift
together flour, salt, baking soda and spices; add to wet ingredients
and mix until just combined. Do not over beat. Stir in chocolate
and walnuts. Refrigerate dough until firm, about 1 hour. Roll dough
into small balls, and roll through powdered sugar to coat (optional).
Place on cookie sheets and bake until golden brown, 10-14 minutes.
(Yield: 2 dozen) |
return to top
BANANA-WALNUT BREAD PUDDING
WITH VANILLA ICE CREAM (Serves 8)
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Lightly butter 1 large round Bundt pan and set aside
12 large egg yolks
1 quart of heavy cream
3 loaves of brioche or crusty baguette, cut into 1" cubes
3 ripe bananas sliced in 1" pieces
1 cup of toasted shelled walnut pieces
2 cups of chopped dark chocolate
6 ounces butter, melted
1 pint of superior quality vanilla ice cream or custard
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Preheat oven 350 degrees. Mix egg yolks and sugar together, add cream,
and set aside. Mix bananas, brioche, chocolate and nuts with the melted
butter. Place in the Bundt pan, then pour the cream mixture over the
other ingredients. Place pan inside shallow water bath. Bake for 1
to 1 1/2 hours, or until a knife comes out clean. Allow to cool for
about 20 minutes. Serve slightly warm with a heaping scoop of vanilla
ice cream. |
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2 1/2 cups all purpose flour
1 cup sugar
1/2 cup old-fashioned oats
2 tsp baking soda
1 tsp allspice, ground
1 tsp cinnamon, ground
2 cups canned pumpkin
1 cup pecans, chopped
1/2 cup maple syrup
1/4 cup vegetable oil
2 egg whites |
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| Preheat oven to 350 degrees. Butter 1 loaf pan and set
aside. Comine flour, sugar, oats, baking soda and spices; set aside.
In a large bowl, mix the remaining ingredients. Add the dry ingredients
to the wet, and incorporate. The resulting batter will be very thick.
Fill the loaf pan about 3/4 full and bake 20-30 minutes or until a
toothpick comes out clean. Any left over batter may be refrigerated
overnight and used to make muffins. (Yield: 1 loaf plus 6-8 muffins) |
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