Sally Tomato Dinner Party

Hi friends! Sorry I've been absent lately, don't think it's because I don't love you.

Let's jump right in, it's the holiday season and I'm sure many of you will be involved in dinner parties. The below menu follows my love of slow cooking, but would also be really easy to make ahead with minimal effort. I had the lovely Sally Tomatoes over on Saturday night for a fancy cocktail/dinner party and the food seemed to go over well :) For those of you who don't know, I'm in an all girl (aw yeah) a cappella group (check out our Facebook page http://www.facebook.com/event.php?eid=216667725069213) and we felt the need for some fanciness. Give this party menu a try and you won't be sorry!

I started with dessert first (duh). Now I'm not a huge sweets fan (gives me a tummy ache, natch) but I wanted the girls to be able to finish the meal off with something delectable. The result was a compromise: salted butterscotch pudding. A-freaking-mazing. I made it the night before so all I had to do the night of was whip some cream right before serving. Start with 2 1/4 cups of whole milk and one cup of heavy cream (yeah, this isn't fat free. deal). Pour the milk and cream into a saucepan, bring to a simmer, then set aside. In a large frying pan melt six tablespoons of butter then add 1 1/4 cups of dark brown sugar, cook -whisking frequently- over medium high heat. The recipe that I found for this on foodnetwork.com says that you should cook this 5 to 7 minutes until you smell a caramelized scent. I've found (making this recipe twice) that this happens in 2-3 minutes. You want to caramelize the sugar, not burn, so cook stirring frequently and sniff for that nutty delicious smell. When you get it, whisk the butter/sugar into the milk and cream mixture (use your hand blender if it's lumpy). Meanwhile, separate three egg yolks into a small bowl, then whisk in 1/2 cup of the hot milk/cream along with 1/4 cup of cornstarch and a heaping 1/4 teaspoon of salt. Now whisk the eggs/cornstarch into the milk/cream/sugar mix over medium heat until it gets good and thick. Turn off the heat and mix in 1 1/2 teaspoons of vanilla. Separate the puddin' into ramekins and refrigerate uncovered overnight. When ready to serve, top with fresh whipped cream and BOOM. Delicious town.

Okay now it's time for the main course. Brisket: let's do this. Sara Moulton has provided the most perfect recipe pretty much ever. Okay first thing - Sara wants you to peel a whole head of garlic. If you're not lazy, you break the bulb apart, boil the cloves for thirty seconds, drain, cool then peel. Orrrr you can buy them already peeled in the refrigerated section of your market. Your choice.

Ooh pre-heat the oven! 325 degrees! (I totally added this sentence when I was almost done with the blog. I'm terrible at remembering to pre-heat the oven).

Alrighty, so you need to coat a five pound brisket with seasoned (s/p) flour, shake off any excess. Heat three tablespoons of evoo in a dutch oven until almost smoking, then brown the brisket on all sides. Remove the brisket and set aside. Cook four sliced leeks (Sara says onions, I like leeks) with your garlic cloves (season with some s/p) for ten minutes or so until lightly browned. Pour in three cups of red wine (I went with a zinfandel) and scrape the yummy bits from the bottom of the pot. Add 1/4 cup of tomato paste, 2 bay leaves, and one teaspoon of dried thyme. Bring to a boil and cook out most of the liquid, stirring frequently. I got super impatient at this part of the recipe but I promise it's worth the wait. You are reducing the sauce and intensifying the flavor by like, I dunno, a million or something (math isn't my strong suit). Next pour in one quart of chicken stock (I actually used half chicken stock, half beef stock) and bring to a boil again. Add the brisket, cover the pot with aluminum foil and the lid, then roast for 3-4 hours. The brisket is ready when a fork comes out easily after piercing the meat.

Take a nice break whilst the meat is in the oven, put your feet up, and have a glass of wine. Take five minutes and make the amazingly delicious horseradish sauce: mix 1/2 cup of prepared horseradish with one cup of mayo, a handful of chopped chives and a few squeezes of lemon juice. Cover and refrigerate until you're ready to serve.

Okay when the brisket is ready, remove from the braising liquid and cover with foil, letting the meat rest for at least 15 minutes. Strain the liquid into a fat separator (I refuse to believe you don't have this amazing implement by now), then cook the liquid down until it's reduced by half. I mixed a little of the liquid with a few tablespoons of cornstarch, then added to the liquid to speed up the thickening (impatient!). Now you have an amazing gravy. Slice your gorgeous brisket against the grain and serve with the gravy and horseradish sauce.

Also! I made goat's cheese polenta (4 cups of liquid -chicken stock- to one cup of corn meal, whisk the corn meal into the boiling liquid. Add s/p, some cream and goat's cheese, perhaps some chives and you're donesies). Another delicious side: caramelized shallot brussels sprouts. Yeah that happened. Saute 1/2 pound of sliced shallots in 3 tablespoons of butter over medium heat (add s/p) until golden brown. Then you'll add a pinch of sugar and 2 tablespoons of apple cider vinegar. Stir for another three minutes or so, until the vinegar has cooked down, then set aside. Quarter 1 1/2 pounds of brussels sprouts and saute in 2 tablespoons of olive oil (s/p) until they begin to color. Add 3/4 cup of water and saute until most of the water has evaporated, then add 3 tablespoons of butter :). Cook that down and add the caramelized shallots and serve. Best. Brussels sprouts. Ever.

This was a relatively simple dinner party with fantastic results. I insist you try this at one of your upcoming holiday parties. You won't be sorry!

xo,

d

Celeriac and Braised Short Ribs

And I'm back! Sorry it's been so long, life's been busy.

Let's jump right in! Sethy gave Adam and I two Thomas Keller cookbooks a while ago, and this was my first attempt at one of his beautiful, complicated recipes. The two books are French Laundry and Ad Hoc. French Laundry is amazing, and has ridiculous difficult recipes that require more skill than I have right now. Ad Hoc is a little more approachable, and I've paging through it for weeks trying to decide what to do first for SND. Here's what I came up with: Braised beef short ribs with Celery root (celariac) with melted onions. SERIOUSLY YUMMY. Thomas Keller kicks ass. This took quite some time, so be sure to start early in the day! This recipe is why I love SNDs.

Okay, ribs first. You need to first create an amazing reduction to braise the ribs in. Start with combining (in a large dutch oven) 1 bottle of dry red wine (something you'd drink! remember, you're concentrating flavor here) with 1 cup of diced yellow onion, 1 cup of carrot slices, 1 cup of sliced leeks, 1 cup of sliced shallots, 1 cup of sliced button mushrooms, 3 thyme sprigs, 6 sprigs of flat leaf parsley, 2 bay leaves, 1/2 teaspoon of black peppercorns, and 3 cloves of smashed garlic. Bring this to a simmer over high heat, then reduce the heat (and the sauce!) for thirty to forty minutes. Don't be tempted (I was!) to salt/pepper this reduction - you are going to add seasoning later.

Whilst you're reducing the wine sauce, trim any sinew that is on your short ribs (you should have 2 1/2 pounds of boneless chuck short ribs), making sure to leave the fat and silverskin intact. Here's where you season: salt and pepper all sides of the ribs generously, then give them a good dredge in some flour. Make sure to shake off any excess flour. Pour some canola oil (I'd say four to five good glugs) in a large frying pan over high heat until it shimmers. Add the ribs in fat side down, turn the heat down to medium, and brown the ribs on all sides. It should be around three minutes per side, just keep a weather eye out - no burning! Take the ribs out once they've browned and set aside.

Preheat your oven to 350 degrees now! See, I'm telling you early, so you don't forget! I'm a good friend like that.

Now you're going to add more vegetables to your dutch oven with the reduced wine sauce: 1 cup diced yellow onion, 2/3 cup sliced carrots, 1 1/2 cups sliced leeks, 2-4 smashed cloves of garlic, 3 thyme sprigs, and 2 bay leaves. Mix well. Now you need to cut a piece of cheesecloth around four inches larger than the diameter of the pot. Thomas Keller recommends this because he doesn't think the meat should actually touch the vegetables during the braising process - the meat will take on the flavor of the veggies, but nothing will cling to it. You can find cheesecloth in specialty food stores (I got mine at Surfas in Culver City). Moisten the cheesecloth, wring it out well, and place on top of the vegetables/wine reduction. Add the meat on top of the cheesecloth, then add 5 cups of beef stock. Cover everything with a piece of parchment cut to fit the dutch oven, and place in the oven. Now you'll need to lower the heat to 325 degrees and braise the beef for 1 1/2 - 2 hours until super tender.

Take the meat out of the braising liquid and set aside. Strain the braising liquid and skim the fat as best as you can. Here's where I deviate from the recipe a bit. Ladle out a cup or so of the liquid, add a few tables spoons of cornstarch and whisk together. Put the braising liquid back on the stove top, bring to a simmer, and whisk in the corn starch mixture. Simmer the gravy on low, whisking occasionally whilst you prepare the ribs. Slice them across the grain into 1/2 inch thick slices. Transfer to a platter, and ladle some of the gravy on top, then put the rest of the gravy in a gravy boat for passing at the table. Delicousness. But wait! You need something to serve with these ribs! How about...Celariac with melted onions!

Yes please! Celariac or celery root is delicious. I know, it's crazy for me to think that, since I'm not a huge celery fan. This preparation really mellows out the celery flavor and totally brightens the rich braised ribs. Just try it, I think you'll surprise yourself!

This is also Thomas Keller's recipe out of Ad Hoc, and it's brilliant. Start with the melted onions. Slice three yellow onions and cook in a large saute pan over medium low with 3 tablespoons of butter. Add two good pinches of salt and stir. As the onions cook, prepare a sachet. I know, fancy right? Use some more of your cheesecloth to make a delicious pocket of flavor: 1 bay leaf, 3 thyme sprigs, 10 black peppercorns and one smashed garlic clove. Tie the cheesecloth at the top with some butcher's twine, then toss the sachet in with the onions. Cover your pan and cook on medium low heat, keeping a close eye on them. The onions need to look creamy at all times, so if they are looking dry add a bit of cold water and stir. The onions should be done after 30 minutes or so and be super melty and tender. Set aside.

I've done this a bit differently than TK - a little easier for the home cook, but with all of the basic steps and flavors. Start with 4 large celery roots. Prepare your celery root by chopping off the top and bottom, giving yourself a flat surface to work with. Slice off the skin in strips from top to bottom, working your way around the root. Quarter each root, then slice thinly with a mandoline. The will resemble wide, thin pieces of pasta. Heat a large saute pan with 2 tablespoons of butter, then add four chopped garlic cloves and some chopped fresh parsley (TK calls for thyme here, but I thought there was enough thyme in the ribs). Cook the garlic for thirty seconds, then add the celeriac. Stirring from time to time, making sure all the slices are covered with butter and garlic. Cover the pan and cook for ten minutes. Now add your melted onions. Heaven. Increase the heat to medium high and add 1/2 cup of chicken or vegetable stock. Bring to a simmer - this should be a creamy dish so add more stock if necessary. Season with salt and pepper, always tasting. The celeriac will have the texture of al dente pappardelle pasta and a wonderful, bright and creamy flavor. I really insist that you try this dish.

Serve your ribs and celeriac with a green salad and a full bodied red wine (or white if you're a red wine wimp like me ;)

Seriously, I know this sounds kind of complicated but it's so worth it! Give it a try the next time you have a special occasion and plenty of time to prepare this wondrous meal.

BFF,
d

Julia Sunday Night Dinner!

Hello again friends. The subject of this post has already been blogged about by other people, but that doesn't mean I can't follow suit! This is the first Julia (but not the last ohhhh no) recipe that I've done for SND. Mr. B. gave me Volumes I and II of Julia et al's masterpiece a while ago, and I've been waiting for the perfect time to make..... Boeuf Bourguignon. Guhhhhhhhhhhhhhhhh it was sooooo gooooooooood. I INSIST you make this right now. It really is the Ultimate SND. Start to finish it took me a good four hours and me oh my was it worth it.

So, BB. This is a multi step process. I'm going to tell you how I did it, and it probably wouldn't hurt you to look up Julia's recipe if you're going to make it as I'm writing this from memory.

First things first - you gotta boil some bacon. What what what, you say! I know. Bizarro. But Julia knows what she's talking about people. If you don't boil the bacon, the smokiness will overtake the flavor, and this dish is a symphony of flavors not to be overpowered by one (albeit delicious). So chop up half a packet of bacon (6 ounces) into lardons around an inch wide. Simmer the bacon for ten minutes and then drain.

Ooh! Pre-heat the oven to 425 degrees! Now!

You need to use a oven and stove-top proof pan for the majority of the cooking. I used a smaller dutch oven, but anything that will hold 5 or so cups of liquid plus the meat and veggies will do. It needs to have a lot of surface area for browning, so no saucepans/kettles. Pour in a three count of olive oil and fry your boiled bacon for around five minutes - render some of that fat and get it lightly browned. Take the bacon out of the pan with a slotted spoon and drain on some paper towels.

Next you need the main attraction: the beef! Use three pounds of 'stewing' beef. I got mine at Costco, and it was already cubed into 2" cubes. Thanks Costco! You're the bestest. Before you toss the beef into the hot pan, pat each piece dry with a paper towel - it won't brown if it's damp. Brown the beef in the bacon fat in shifts until you have some nice color on all sides. I was sorely tempted to salt and pepper these, but that comes later - I promise. Trust me and Jules. Remove the beef from the pan and set aside.

Again using the same fat, brown one sliced onion and one sliced carrot. This took about seven minutes or so over medium heat. If there is a ton of excess oil, drain that from the pan and return the beef and bacon to the pan. Toss everything with one teaspoon of salt and a quarter teaspoon of pepper (I used a pinch more of both). Sprinkle on two tablespoons of flour and toss again. Set your pan on the middle rack of your pre-heated oven and roast for four minutes. Use a timer, my dear friends. That is a hot oven and you do NOT want to burn. After four minutes take the pan out and carefully give it shakey shake and put it back in the oven for four more minutes.

Remove the pan and turn the oven down to 325 degrees. Add three cups of Chianti (insert Silence of the Lambs reference here), and around two cups of beef stock. Pour the wine in first, and then pour the beef stock in until the meat is juuuuuuuuuuust covered. Then add one tablespoon of tomato paste (I added a bit extra, prolly a tblsp and a half, sorry Jules), 2 minced cloves of gahlic, 2 teaspoons of thyme (I took it off of the stems and roughly chopped) and a crumbled bay leaf. Bring this pot o'delicousness to a simmer, cover, and put in the oven. The rack should be in the lower third of the oven this time. This should cook in the oven for 2 1/2 to 3 hours. Be sure to check on it often - you want the liquid to simmer NOT boil. If it's boiling turn the oven down until you reach a nice simmer.

Whew! That's a lotta work, right? Well friends you are about halfway done. You can take a breather at this point and enjoy a glass of wine and some nibblies. Don't rest too long though because you've got braised onions and sauteed mushrooms to make!!

Okay, so watch your timer. The braised onions take about thirty to forty minutes, so plan accordingly. Lovely Julia says to use 18-24 pearl onions. I used 24 and fervently wished for more later. They are soooooo delicious that I'll probably use forty or so next time. You can use fresh pearl onions if you so desire, but they are kind of a pain in the ass to peel (drop into boiling water for 2-3 minutes; drain; cut of the tops and peel). I used frozen pearl onions that are already peeled! Hurrah! I just took them out of the freezer as I began to prep, and they were thawed by the time I was ready for them.

Back on track: melt 1 and 1/2 tablespoons of butter in a three count of olive oil. I'd say over medium heat, and use a frying pan that has a cover. Drop in your baby onions with a little salt and pepper, and roll those guys around until they brown. As Julia says, "You cannot expect them to brown uniformly". That cracks me up, I don't know why. Anyhoo, after you've browned your onions lightly, add 1/2 cup of beef stock and (this is a Dana addition) 1/3 cup red or white wine (I used white cause that's what I drink). Cover the pan and lightly simmer those beauties for thirty for forty minutes until most of the liquid has evaporated. Remove from the pan and set aside.

Mushroom time! These take no time at all, so cook them when the meat has ten or fifteen minutes left. You need 16 ounces of mushrooms for this - I used porcinis but you could go with shiitake as well. Clean them by wiping the tops lightly with a damp towel and quarter. Melt two tablespoons of butter in a three count of olive oil in a frying pan over medium heat. Don't let the butter burn, but get it nice and bubbly. Add your mushrooms with some salt and pepper and toss in the pan to get everyone nice and coated with delicious butter. Use a wooden spoon if you don't have the frying pan food toss down yet (it took me a little while and some spilled food, but it sure is fun!). Keep the mushrooms moving so they don't burn, but do get some good color on them - this will take ten or so minutes. Finely mince one shallot and throw in the pan for the last minute of cooking. Remove everything from the pan and set aside with the braised onions for later.

All righty....we're getting there!! After about two hours in the oven, test your meat with a fork - it should pierce the beef easily. If it's not tender enough, back in the oven it goes. If it is....you're so close to done! Strain the contents of the pot into a saucepan, then put the meat and vegetables back into the pan. Add the braised onions and mushrooms on top of the meat. Skim the fat off of the top of the sauce (or use the handy dandy fat separator gadget from Crate and Barrel!). You should have around two and a half cups of sauce, and it should coat the back of a spoon. If it's too thin, you can boil it down a bit - but I'm too impatient for that. I put around a third of a cup of beef stock in a bowl with a heaping tablespoon of cornstarch and whisked it together, then added it to my simmering sauce. It tightened right up. If your sauce is too thick, add some more stock. Taste for seasoning, then pour the sauce back over the meat and vegetables. Top with some chopped parsely and whoaaaaaaaaaaaaaaaaa you're done! Eating time! Oh man I promise all this work is worth it.

I served this amazing-ness with some boiled potatoes - just some new potatoes boiled until soft, drained, then tossed with a little butter (ha, more butter) and salt. I put the potatoes down first in a bowl, then smothered with the meat/veggies/sauce. And enjoy!

Srsly, please try this. Yes, there are a lot of steps - but the end product is so satisfying and happy making. Even more so since it took lots of hard work to make. As always kittens, let me know how it turned out and if you added/changed anything.

BFF,

D