02_09_11 Cap Style 14

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Menu for two

Classic Caesar Salad with Garlic Croutons and freshly shaved Parmesan

For the dressing: 1 large egg ¼ cup extra-virgin olive oil 1 medium garlic clove, minced 3 flat anchovies 1 tsp. Worcestershire sauce ¼ tsp. dry mustard 1 tsp. ground black pepper 3 tbsp. fresh lemon juice Bring a pan of water to boil and add egg. Coddle egg by cooking for just 45 seconds. Remove from water and let it cool. Add olive oil, garlic and anchovies to salad bowl. Mash together with fork. Add remaining ingredients, including cooled egg, and whisk until smooth. For the garlic croutons: 1 cup bread cubes (½ inch) 1 large clove garlic, minced 3 tbsp. butter 1 tbsp. olive oil Combine all ingredients and spread on a baking sheet. Bake at 350 until golden, or approximately 10 minutes. Save any croutons in a zip-top bag in refrigerator. For the salad: 1/2 head of romaine lettuce, washed and dried 1/3 cup freshly grated Parmesan Tear lettuce into 1-2 inch pieces. Toss with dressing and croutons. Top with cheese.

Steak Au Poive 1 tbsp. peppercorns, crushed 2 New York strip steaks 2 tbsp. butter

1 tbsp. olive oil 2 tbsp. brandy ¼ cup beef stock 2 tbsp. heavy cream ½ tsp. Dijon mustard ¼ tsp. Worcestershire sauce Salt

Sprinkle both sides of steak with crushed peppercorns. Press into steaks. Add the butter and olive oil to a skillet and brown the steaks on both sides. Steaks will be rare. Leave the steaks in the skillet and add remaining ingredients. Simmer about 5-8 minutes or until thick. Steaks should be medium rare at this point. Spoon sauce over steaks and serve.

Gruyere Potato Gratin 3 tbsp. butter 1 garlic cloves Salt 3 large potatoes (about 1 lb), peeled and sliced about 1/8-inch 1 cup half-and-half Freshly ground black pepper ¼ tsp. nutmeg ½ cup grated Gruyere cheese Preheat oven to 400. Rub the inside of a small baking dish with 1 tbsp. of the butter. Smash garlic with the side of a knife and sprinkle with salt. Chop and scrape the garlic into a mushy paste. Combine garlic paste, potatoes, half-and-half, and remaining 2 tbsp. butter (cut into cubes) in a pot; stir. Season generously with salt and pepper. Add nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8 to 10 minutes, the potatoes will be tender and the sauce will be thickened.

Transfer the mixture to the prepared dish; pack down potato slices. Cover the gratin with Gruyere and bake until golden brown, about 20 to 30 minutes. Let gratin cool and set before serving.

Chocolate Truffle Cakes This recipe will make 6-8 truffle cakes. Freeze the extras on a cookie sheet first and then transfer to a ziptop bag (keeps them from sticking together). They can be reheated in the microwave for 45 minutes. 12 oz semi-sweet chocolate chips ¾ cup (1 ½ sticks) butter 3 large eggs 3 large egg yolks 5 tbsp sugar 2 tbsp flour Cocoa Generously grease with butter eight ¾ cup soufflé dishes or custard cups. Sprinkle inside of each dish with cocoa. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and 5 tbsp. sugar in large bowl until thick and pale yellow, about 8 minutes. Fold in chocolate. Add flour and mix well. Divide batter among dishes. Preheat oven to 375. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked (about 15 minutes). Can be made ahead and refrigerated or frozen until ready to serve. Reheat in microwave. Serve with a scoop of coffee ice cream.


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