A journey to Spain : Recipes & wines

Tapas frias crostinis

Boquerones with olive spread

Serrano ham with grated tomato

Aged Manchego with apple paste

Cava Dibon Brut reserve NV : Click HERE to buy

Tuna cevice
serves 2 appetizer portions

What you need:
8 oz sushi grade yellow fin tuna diced into small cubes
1 oz chopped red onion
1 oz chopped scallion (bulb only)
1 oz peeled and seeded diced cucumber
1 oz diced radish
1 oz sliced green jalapeno
1 oz chopped  chives
1 oz chopped cilantro
1 oz of capers
4 TBS olive oil
2 TBS lime juice
2 TBS rice vinegar
salt, pepper to taste

Directions:

Add all ingredients to a metallic bowl.Add olive oil.Mix delicately.Add lime juice & rice vinegar.Salt and pepper and mix again with a large spoon.Allow the cevice to marinate a few minutes.Serve chilled.

  
Gazpacho Andaluz
serves 6

What you need:
3 lb. ripe Tomatoes, peeled, seeded & coarsely chopped
2 slices of white bread (no crust)
2 Cucumbers, peeled, seeded, coarsely chopped
1 small red Onion, coarsely chopped
3 cloves of Garlic, minced
2 green Peppers 

6 tbs olive oil
3 tbs sherry vinegar
Cumin / Salt / Pepper to taste
Garnish:Diced Cucumber, Tomato, Onions,Croutons

Preparation:

Soak the bread in a little water. Gently remove and “squeeze” dry. Place all ingredients in a Blender and blend until mixture is smooth.Pour it into a large non-metallic bowl. Stir in the oil and vinegar.Add salt, pepper and cumin to taste.Mix well, cover and refrigerate for at least 1 hour. Garnish with the chopped vegetables and croutons, if desired. Serve Gazpacho chilled.                                                         

Bodegas Muga rosado 2010 : click HERE to buy

Paella mixta (chicken, chorizo & seafood)
Serves 6

What you need:

6 Chicken drums

Olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 cups short-grain Calaspara rice
2 pinches saffron
Smoked Paprika
2 1/2 cups clam and/or mussel juice (homemade)
2 1/2 cups chicken stock
Salt & pepper
1 roasted piquillo pepper, diced
1/2 cup green peas
1 tbsp ground cumin
12 littleneck clams
12 mussels
12 large shrimps or gambas
1 squid, sliced
1 link chorizo, sliced

Directions:

Make the paella on the stovetop in a large skillet or paella pan.Rub the chicken with paprika and cook in 1/4 a little olive oil. Remove from pan and set aside.In the same, saute the onion until soft. Add garlic. Add the rice and stir until each grain is coated with oil. Add the saffron and sprinkle with paprika. Salt & Pepper. Combine clam/mussel juice and Chicken stock to make cooking liquid. Add 3 cups to the rice and simmer until almost absorbed. Add chorizo, roasted pepper and peas. Stir. Add the remaining liquid gradually and simmer until absorbed. Saute clams, mussels, shrimps and squid in garlic and a little olive oil. Arrange chicken and seafood on top of pan and serve.

Rioja Pecina Hermanos Joven 2010 : Click HERE to buy

Tarta de limon

what you need (for 8 people):
For the curd :

*1/2 cup (1 stick) unsalted butter

* 1 TBS of edible lavander (optional)

*6 large eggs

* zest and juices of 3 organic lemons

*3/4 cup sugar

For the crust (10" pie)

1 1/2 cups flour

1/2 teaspoon salt

1/2 cup (1 stick, or 1/4 pound) unsalted butter

1/2 cup sugar

1 large egg, beaten

Preparation of the crust :

Combine flour, salt, butter, and sugar in a bowl. Use a blender, or two blunt dinner knives, to cut the butter into the flour until the dough forms flaky crumbs and lumps. You can also just mix with your fingers. With a wooden spoon, mix in the egg, almond extract, and lemon juice. Continue to mix until the dough clumps; at first it may seem very dry. Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an hour.Pre-heat oven to 350°F.Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. Allow the dough to relax enough to become somewhat pliable before rolling out. Roll out the disk between two sheets of parchment paper (or wax paper), to a circle 2 inches larger in diameter than your tart pan (about a 12-inch round). Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans work well, though after you use them once for pie weights, keep them as your pie weight beans and don't try to cook with them.) Bake for 20 minutes. Remove from oven and let cool.

Spring Table d'Hote dinner : A journey to Spain !

Five course wine tasting menu :

Tapas
Dibon Cava brut reserve
Cod cevice
Gazpacho Andaluz
Rioja mugo rosado 2010
Paella Mixta (Seafood, Chicken & Chorizo)
Rioja Pecina Hermanos Joven 2010
Tarta de limon
Coffee, herbal tea 

          Saturday May 12th 7:30pm

               The Mead house

               12 elm street, Dobbs Ferry 

               $75/person

               SOLD OUT !

Early Spring Table d'Hote dinner: Recipes and wines

Salmon mousse crostini 
In a food processor, process 1 cup (4 to 5 ounces) smoked salmon tidbits, ends, or trimmings with 1/2 cup ricotta or farmer cheese, 1 teaspoon fresh lemon juice, and a good dash each of salt and freshly ground black pepper for about 45 seconds, or until smooth. Transfer to a gratin dish or deep platter. Using plastic wrap, press the mousse into the dish to create a smooth layer between 1/2 and 1 inch deep. Scatter 2 tablespoons finely chopped red onion, 2 teaspoons drained capers, and 1 teaspoon chopped fresh chives on top. Sprinkle with about 2 teaspoons extra-virgin olive oil. Serve with breadsticks, crostini, or pretzel crackers.

Delacroix Brut sparkling wine : click HERE to buy

Silky Leek and red wine soup

What you need (serves 4) :

4 slices of baguette
1 garlic clove
pinch of saffron threads
3 medium leeks thinly sliced crosswise
1/2 cup of red wine
3 cups chicken stock
1/2 light cream
salt, pepper to taste
parmigiano

Directions :Preheat the oven to 350°. Arrange the bread slices on a baking sheet; brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes. Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.In a nonstick skillet, heat the remaining 1/2 tablespoon of oil. Add the reserved leeks and cook over moderate heat until softened, 3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds. Sprinkle 1 tablespoon of the cheese over each round. Cook over moderate heat until melted, about 3 minutes. Transfer the rounds to a plate and let cool until crisp.Ladle the soup into bowls, top with the leek crisps and serve.

Chateau haut-lavigne cotes de duras 'la Miss' 2009 : Click HERE to buy

Lamb curry " a la Andre "

What you need:
3.5 lb boneless lamb shoulder meat cut into 1 inch cubes
4 shallots (small)
1 head garlic
1 medium yellow onion
1/4 cup ground fresh ginger
16 oz. greek plain yogurt
1/2 can unsweetened coconut milk
curry powder
ground cumin/salt/pepper
1/2 cup white raisins
2 tbsp creme fraiche

4 cups basmati rice

Toppings: slivered almonds, coconut flakes (unsweetened), dark and white raisins,
chutneys (mango, cilantro, etc.), raita (greek yogurt, scallions, diced cucumber, chopped cilantro, ground cumin to taste)

Directions:
In a dutch oven, brown shallots, garlic and onion in a little olive oil.Add curry powder and cook for 2-3 min. Add meat and brown on all sides. Add yogurt, more curry powder to taste, spices, raisins.Add coconut milk and mix well to make sure all meat is well coated.Bring to a boil, cover and let simmer with low heat for an hour .Let sit overnight .Before serving, reheat and let simmer for 20/30 min. more. Add creme fraiche and serve with rice & toppings.

Domaine guillot-broux macon-cruzilles 2009 : Click HERE to buy

Creme Brulee 

What you need(for 8 people):
* 6 egg yolks
* 1 Vanilla bean
* 13.5 oz (40cl)  Heavy Cream
* 8.5 oz (¼ ltr ) Milk
* 0.45 lb (200 gr)  Sugar

Preparation:

Slowly bring the Milk to a boil with the vanilla bean. Remove from Stove. Add the cream and Sugar. Stir. Add the egg yolks. Stir. Reheat very slowly (do not boil). Remove the vanilla bean. Pour in bowls.

Place in the oven ( 350 degrees) in a double boiler and let cook slowly – about 10 minutes.Place in the fridge and let it cool off for at least 2 hours and up to 3 days.Remove it from the fridge at least 30 minutes before serving.You can brown (brule) it by sprinkling brown sugar on top and burn it with a red iron or a torch.

Early Spring table d'hote dinner

Four course Spring wine tasting menu :

Salmon mousse crostini with capers

Delacroix Brut NV

Verrine of leek and wine soup

Arugula, pomegranate, gorgonzola and pear salad

Domaine Guillot-Broux macon-villages white 2009

Lamb curry with Basmati rice & Raita

Domaine Guillot-broux macon-cruzilles red 2009 

Crème brûlée

Coffee/herbal tea

Saturday March 24th 7pm

Hastings Station cafe, Hastings on Hudson

$75/person

SOLD OUT

Fall Harvest dinner : Recipes and wines

Fines herbes cheese stuffed mushrooms

What you need :
* white mushrooms
* Boursin or similar cheese

Directions :

Remove all mushrooms stems.Brush the caps.Scoop Boursin cheese into each mushroom cap.Bake at 350F for 5mn.Serve warm.

Grilled pear, brie and honey crostini

What you need :
* baguette
* bosc pear sliced
* brie
* honey

Directions :

Slice the baguette.Brush with olive oil.Bake at 400F for 5mn.Toasts can be made in advance. Spread the brie on each toast.Arrange a slice of pear.Brush with honey. Sprinkle with dried thyme. Bake for 3 mn at 400F. Serve warm.

Dr. Konstantin Frank Dry riesling : Click HERE to buy


Roasted pumpkin soup with cider creme fraiche

What you need (serves 12 people):
4 baking pumpkins or kabocha squash,
each about 2 lb., quartered and seeded
Olive oil as needed
Maple syrup
Salt and freshly ground pepper, to taste
4 carrots, peeled and thickly sliced
6 shallots, thickly sliced
2 celery stalks, thickly sliced
4 garlic cloves, minced
3/4 tsp. freshly grated nutmeg
1 Tbs. minced fresh sage
12 cups chicken broth
1 cup creme fraiche
1/2 cup apple cider, reduced to 2 Tbs. and cooled
chives

Directions:
Preheat oven to 425 degrees.Drizzle olive oil and maple syrup in the cavity of the pumpkins. Season with salt and pepper. Roast until they are tender and beginning to brown, about 45 minutes.Let the pumpkins cool, then scoop the flesh into a bowl. In a large pot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth. Whisk in the reduced apple cider in the creme fraiche until blended and pour a doll drop into each bowl of soup.Sprinkle with fresh chopped chives.



Ravines cellars cabernet Franc 2008 : Click HERE to buy


Coq au vin (Recipe from Gwenael Goulet of Buffet de La Gare)

What you need:
1 chicken (3-4 lbs), cut into 8 pieces
3 Tbsp vegetable oil
For marinade 4 cups red wine (Burgundy or Côtes du Rhône)
2 medium onions, chopped
2-3 carrots, chopped
4 large shallots, sliced
2 celery ribs, chopped
6 garlic cloves, sliced
bouquet garni (parsley,thyme, bay leaf)
8 black peppercorns
zest of 2 oranges
zest of 2 lemons
2 cloves
2 cups beef stock
Salt, freshly ground black pepper
3 Tbsp Cognac
2 Tbsp tomato paste
3 Tbsp all-purpose flour
3 oz butter or olive oil
For garnish 20 small white boiling onions, peeled
 1/2 to 1 pound smoked bacon, thickly sliced and cut into ½-inch strips (lardons)
 1 lb mushrooms, quartered
 Chopped parsley for garnish

Directions : Place the chicken, wine, vegetables, garlic, bouquet garni, citrus zests, black pepper, and cloves into a large bowl. Cover and marinate in the refrigerator for 24 hours. Remove the chicken pieces and vegetables from the marinade and retain the marinade. Pat the chicken dry with paper towel.
In a cocotte (dutch oven), heat oil or butter on medium, add the chicken pieces, and sauté until brown on one side, about 3-4 minutes.Turn the pieces and cook for an additional 3-4 minutes. Add the vegetables from the marinade and cook until the onions begin to brown (8-10 minutes). Sprinkle on the flour; shake the pan and turn the chicken so that the flour mixes with the oil. Reduce the heat to moderately high and cook, stirring frequently, until flour is lightly brown (about 3 minutes). Add the Cognac and ignite carefully. When the flame subsides, season. Add the marinade, beef stock, tomato paste, and simmer for about 30-40 minutes or until the chicken is very tender.Meanwhile, in a large saucepan of boiling water, cook the white onions until tender, 5-7 minutes, and drain. In a large skillet, sauté the bacon over moderate heat until brown and crisp (4-5 minutes). Remove with a slotted spoon and drain on paper towel. Pour off all but 2 tablespoons of the bacon fat; add the mushrooms and sauté for 3 minutes. Remove with a slotted spoon and set aside. Add the white onions and sauté until browned, about 5 minutes. Set aside.
When the chicken is tender, remove it and keep warm, discard the bouquet garni, strain the sauce, and skim off any fat on the surface. If the sauce is too thin at this point, boil it until it is reduced to a sauce-like consistency. When appropriately thick, replace the chicken in the sauce and add the bacon, mushrooms, and onions, and simmer for 10 minutes over medium heat to blend the flavors. When ready to serve, sprinkle with chopped parsley.

Chateau Tire-Pe Per diem 2009 : Click HERE to buy

Celery root puree

What you need :

What you need (8 servings):
4 cups whole milk
2 cups water
1 tbsp salt
2 large celery roots (about 2 1/2 pounds total), peeled & cut into cubes
3 medium russet potato (about 10 ounces), peeled & cut into cubes
1 small onion, peeled, quartered
5 tablespoons butter
Ground white pepper
White truffle flavored olive oil
Chopped fresh chives

Directions :
Bring milk, water, and salt just to boil in large pot over high heat. Add celery root, potato and onion;bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid. With a immersion blender, puree vegetables and butter until smooth.Season to taste with salt and white pepper. Transfer to serving dish, make a trough and pour the truffle oil in it.
Sprinkle with chopped fresh chives and serve.

Apple Quince Tart by Annabelle R.

This recipe's inspiration comes from Julia Child's well known book: Mastering the Art of French Cooking.

Apple & quince sauce

Cook the quinces first, cut into small pieces with a tiny bit of butter.

Then add ground spices (cardamom, cloves, nutmeg, cinnamon)

I added some ginger tea for liquid. Then add your apples and

about 1/4 cup of brown sugar. The sauce has to be thick and cold to go into the tarte. It took about 3 hours to cook over low heat. You will need approximately 3 large quinces and 4 large apples for one tarte.

Pastry dough

Mix almost one stick of salted butter with large spoonfuls of white flour, adding them one at a time.Mix them with a knife, cutting and crushing, directly into the pyrex dish.When the dough starts to separate into tiny crumbs, push it down into the dish. You might need some flour on your fingers & do not worry about the edges, leave them 'unfinished'.This might take some practice, patience & confidence. It did for me.Leave it in the fridge while you cut your apples & melt the jam.

Finishing touches

Cut about 2 Fuji apples into thin slices.Fill the tarte with sauce, be generous. Flatten it with a fork. Arrange thin slices of apples on top, paint with melted apricot jam.Leave in a 350 oven for about an hour (until apples start to caramelize)

Upcoming event : Fall Harvest table d'hote dinners

Four course Fall Harvest wine tasting menu :

Fine herbes cheese stuffed mushroom
Grilled pear, brie and honey crostini

Dr. Konstantin Frank Riesling Finger Lakes 09' USA

Roasted Pumpkin soup with cider cream

Ravines Cellars Cabernet Franc Finger Lakes 08' USA

Coq au vin with celery root and potato puree

Chateau Tire-pe 'per diem' Bordeaux 09' FRANCE

Apple Quince tart

Coffee/herbal tea

Friday October 28th 7pm

SOLD OUT

Saturday October 29th 7pm

SOLD OUT

$75/person 

The Mead House

12 Elm Street, Dobbs Ferry

A journey to Italy : Recipes and wines

Prosciutto purses

What you need :
1 ripe cantaloupe
Thinly sliced Proscuitto.

Directions :
Using a melon baller, scoop out rounds from the cantaloupe and place in large bowl.Wrap a thin slice of procuitto around the melon ball.Serve immediately with party picks.

Prosecco Lamarca : Click HERE to buy

Cannellini bean soup with rosemary olive oil

What you need (6 people) :
1 1/2 cups dried cannellini beans
1/4 cup extra virgin olive oil
1 yellow onion chopped
1 celery stalk chopped
2 garlic cloves minced
1/2 teaspoon chopped fresh rosemary
9 cups chicken stock
1/4 cup chopped fresh flat-leaf italian parsley
2 sprigs of fresh rosemary

Directions : Cover with cold water the dry beans and soak for 4 hours or overnight.Drain and set aside.Heat 1 tablespoon of the olive oil in a large soup pot over medium heat.Saute onion, carrot, celery until soft, about 12 minutes.Add garlic and chopped rosemary and continue to cook, stirring, for 2 minutes.Add the drained beans and stock, decrease heat to low, and simmer slowly until beans are tender (approx 1h30).Remove from heat and let cool slightly.

Rosemary infused olive oil : In a small skillet, warm remaining 2 tablespoons olive oil with rosemary sprigs.As soon as oil sizzles, remove oil-herb mixture from heat and let cool for 1 hour.When cooled, strain oil and discard rosemary.Reserve for drizzling.

Puree 2/3 of the cooked beans mixture in a food processor.Retrun pure to soup pot.Season with pepper.To serve, laddle soup into bowls, garnish with parsley and drizzled with the rosemary oil.

Barbera d'Asti Michel Chiarlo 2009 : Click HERE to buy

Creamy Polenta

What you need (4 people) :
4 cups veal or chicken stock, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche
1/3 cup Parmigiano-Reggiano

Directions :In a large saucepan, bring the water, milk and butter to a boil.Salt the water and whisk in the polenta for 4 minutes to prevent lumps.Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy.Add the creme fraiche and Parmesan.Check for seasoning and adjust consistency by adding milk or water to the polenta.Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.


Osso bucco

What you need :
6 x2 inch-thick veal shanks, patted dry and tied securely with kitchen string
Sea salt and freshly ground black pepper
Flour for dredging
Butter
Olive oil
1 onion, diced
1 carrot, diced
1 stalk celery diced
2 plum tomatoes, peeled & diced
1 tbsp tomato paste
1 1/2 cup dry white wine
3 to 4 cups veal or chicken stock
Bouquet garni in cheesecloth (1 sprig fresh rosemary, 1 sprig fresh thyme, 1 dry bay leaf, 2 whole cloves)
3 tbsp flat-leaf parsley, chopped
1 tbsp lemon zest
1 tbsp minced garlic

Directions:
Season the veal shanks with salt and pepper and dredge them in flour.In a large Dutch oven pot, heat butter & oil.Brown the veal shanks in batches, adding some butter and oil as necessary.Transfer the shanks as they are browned to a platter.In the same pot, cook the onion, carrot and celery with salt & pepper until softened.
Add the tomatoes and tomato paste and mix well.Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes.Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.Reduce heat to low, cover pot and simmer for about 1 1/2 hours or until veal is tender.Check every 15 minutes, turning shanks and adding more chicken stock as necessary.The level of cooking liquid should always be about 3/4 the way up the shank.Before serving, discard kitchen string and  bouquet garni.
Strain the  juices into a saucepan,pressing hard on the solids, and skim the fat.Boil the juices for 15 minutes, or until they are reduced to about 3 cups.Baste the shanks with the reduced juices, and bake for 10 minutes
until glazed uncovered. Garnish with Gremolata: chopped parsley, lemon zest and minced garlic.

Montepulciano d'abruzzo Italo Pietrantonj 2008 : Click HERE to buy

Tiramisu

What you need(10 people) :

6 egg yolks

1 1/4 cups white sugar

1 1/4 cups mascarpone cheese

1 3/4 cups heavy whipping cream

2 (12 ounce) packages ladyfingers

1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting

1 (1 ounce) square semisweet chocolate

Directions : Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.