Archive for the ‘Recipes’ Category

Top Chef visits the B&B in spirit

Monday, April 11th, 2011

Saturday night 5-members of the Fan Woman’s Club and their spouses enjoyed a visit from Top Chef: All-Star winner Richard Blais albeit vicariously through Chef Mike Rohde. Mike says “All of the credit goes to Richard who created the dish, however, there were some challenges along the way.”  I actually had to make some modifications to the recipe, unfortunately the Black Cod or Sable fish was not up to par, so I had to substitute Chilean Sea Bass or Patagonian Toothfish, also a fish with a high oil content that could stand up the the recipe and take to brining.  Preparation began with the Mustard Caviar, which turn out to be beyond belief and will surely find its way into more of my dishes.

I was somewhat indecisive about the recipe that I was going to prepare for the Fan Woman’s Club Progressive Dinner, and annual event in Richmond’s Historic Fan District in Richmond, Virginia.  I have been a long-time followers of both Top Chef and Richard Blais’ career and have learned a great deal from his two TV shows were he use science or molecular gastronomy to challenge stand methodology.

While I have become a BIG sous vide cook, I thought I would keep my dish a bit on the simple side, although I doubt that many of the diners here will be taking on any of Richard’s dishes.

I had finally settled on braising either beef or pork, but was not sure of what.  It was only last week that I watched the final episode of Top Chef: All-Stars and when I saw the dish Pork Belly, Black Cod Cutlet, Bone Marrow, Beets, Brussels Sprouts & Kumquat.  I figured Richard is from new York so if Richard can do it I should be able to do it as well after all its in the water in NY.  Its a great dish and I would highly recommend any serious cook to give it a try.

Richard, if your ever in Richmond Virginia stop by so I can say thanks, for myself and the other diners!

Here is a link to my final version of the dish.

Richard Blais winning dish on Top Chef: All-Stars

One Fabulous Food of Winter

Tuesday, December 21st, 2010

For several years now, we have been making peppermint bark for our friends and family for the Christmas holidays.  We send it to family far away – even my cousin when he was stationed in Iraq – as reminder of the love we have for them.  We give it to friends in appreciation of their friendship, camaraderie, and the laughs we share.  We also keep a supply on hand to take as hostess gifts for all those holiday parties.

Peppermint Bark - a holiday favorite from The William Miller House Bed and Breakfast

We have been getting rave reviews and comments on our version of peppermint bark and thought we would share our recipe as our gift to our blog and Facebook followers.

(more…)

Travels in France – La Terrine d’Agrumes et son Coulis d’Orange

Monday, October 11th, 2010

For several weeks, we have been featuring authentic French recipes for you to try.  Here’s another!  Bon Appetit!

From Astier
44 Rue Jaen-Pierre -Timbaud  75011 Paris

Citrus Terrine with Orange Coulis

Astier is a true neighborhood bistro.  Small with elbow to elbow tables; Chef Clerc’s menu is terrific!

A slice of this pretty, flavorful dessert makes a light and refreshing finish to any meal.

1/2 cup (4 fl oz/125ml) water
3 sheet of gelatin or 1 envelope plain gelatin
2 small pink grapefruits, peeled and sectioned, removing the supremes
4 oranges, peeled and sectioned, removing the supremes
1/2 cup (4 fl oz/125ml) simple syrup
1/4 cup (2 fl oz/60ml) Grand marnier

Orange Coulis
1 orange, zested peeled, quartered and seeded
1 cup (8 fl oz/250ml) simple syrup

32 fresh raspberries or 1/3 cup (3 fl oz/80ml) crème de cassis for garnish

Soak the 3 gelatin leaves in 1/4 cup (2 fl oz/60ml)or pour 1/4 cup (2 fl oz/60ml) of water into a saucepan and sprinkle in the gelatin let soak for 1-minute.  Add the remaining 1/4 cup (2 fl oz/60ml) water and stir over low heat for 5-minutes.

In a medium bowl, gently combine the sectioned fruit, simple syrup, Grand Marnier and gelatin mixture . Pour into a 9×5-inch (23-by-13-cm) terrine or loaf pan and press down the fruit until it is compacted and completely covered with liquid.  Cover with plastic wrap and refrigerate for at least 4-hours or up to 48-hours before serving.

To make the clulis: In a food processor, pruee the orange zest, orange flesh and simple syrup.

To serve, spoon the coulis on each of 8 plates, top with a slice of the terrine, and garnish the couli with 4 of the raspberries or dot it with cassis.

Makes one 9×5 terrine; Serves 8

Travels in France – Effiloché de Raie au Chou Croquant

Monday, October 4th, 2010

An interesting recipe in our series….

From Chez Pauline
5 Rue Villedo, 75001 Paris

Chez Pauline is an elegant restaurant that has retained the spirit of its bistro roots.

Skate is a fish with the delicate flavor somewhat similar to that of scallops.

Skate with Crunchy Cabbage

1 small savor or napa cabbage, cored and shredded
salt and pepper to taste
2 tablespoons hazelnut oil or light olive oil
6 skate wing fillets (about 2 pounds/1 Kg)
2 tomatoes, peeled, seeded, and diced
1 tablespoon white wine vinegar
2 teaspoons crushed hazelnuts

In a large pot  of boiling water blanch the shredded cabbage for 1 to 2 minutes, or until bright green. Drain and plunge into a bowl of ice cold water.  Drain again and set cabbage aside.

Season the fish lightly with salt and pepper.  In a large saute pan or skillet over medium heat, heat the oil and saute the skate fillets for 4-minutes on each side, or until golden and cook through.  Using a slotted metal spatula, transfer to a plate.

In the same pan, saute the cabbage just until heated through, 1 or 2 minutes.  Add the tomatoes, vinegar, and hazelnuts and cook for 2-minutes.

Cut each skate fillet through on a diagonal several times, leaving the slices attached at the top.  Arrange a portion of cabbage on each of six plates.  Top each with a filllet and fan the slices open.  Spoon some of the sauce over each fillet and serve immediately.

Makes 6 Servings.

Travels in France – Warm Goat Cheese Tart with Caramelized Onions

Monday, September 27th, 2010

Another favorite French recipe, this time from New York City!  You can find French cooking almost anywhere and everywhere!

From Balthazar
80 Spring Street, New York, NY 10012

Opened in 1997 by chef Keith McNally.  Since it opened it can be difficult to find a table, so we thought we would bring it to you.

Serve a slice of this delicious tart as an appetizer, or a larger slice along with a salad as a main course.

Pastry
1 3/4 cups (9 oz/280 g) flour
Pinch of salt
1/2 cup (4 oz/125 g) unsalted butter, cut into cubes
2 egg yokes, beaten
3-4 tablespoons cold water

Filling
1 tablespoon olive oil
1 large onion, sliced
Leaves from 1 fresh thyme sprig, minced
1 bay leaf
Salt and pepper to taste
8 ounces goat cheese at room temperature
8 ounces cream cheese at room temperature
2 eggs
2/3 cup (5 fl oz/160ml) heavy cream

To make the pastry: In a medium bowl, stir the flour and salt together. Cut in the butter with a pastry cutter or 2 knives until mixture is the texture of course crumbs.  Add the egg yolks and water and mix quickly with a fork.  Press the dough together with you fingers.  Pat the dough into a flat disk, cover with plastic wrap and refrigerate for at least 30-minutes.

Preheat oven to 350°F (180°C).  On a flat surface, roll the pastry dough out to a 12-inch (30-cm) circle.  Fit the pastry into a 10-inch (25-cm) tart pan with a removable bottom.  Line with aluminum foil and fill with dried beans or pie weights.  Place on a baking sheet and bake in the preheated oven for 9 to 10 minutes, or until set.  Remove from the oven and remove the foil and weights.  Prick the bottom of the shell with a fork.  Return the shell to the oven and bake for 3 to 4 minutes, or intil lightly browned.  Remove from the oven and let cool in the pan on a wire rack.

Preheat oven to 350°F (180°C).  To make the filling: In a small saute pan or skillet over medium heat, heat the olive oil and saute the onions, thyme, and bay leaf for about 7-minutes, or until the onion is golden.  Remove and discard the bay leaf.  Season the onion mixture with salt and pepper and set aside.

In a blender or food processor combine the goat cheese, cream cheese, eggs, cream, salt and pepper to taste.  Process until perfectly smooth.

Spread the onion mixture evenly on the bottom of the tart shell and fill with cheese mixture.  bake in the perheated oven for 12-minutes, or until a knife inserted in the center comes out clean.  Let cool slightly, or to room temperature.  Cut the tart into wedges and serve.

Make 8 servings.