Polenta Eggs Benedict- A vacation for your pallet

Have you ever had something so special that whenever you think of it, or taste it again it takes you back to exactly where you were when you first experienced it?  This recipe will be one of those things... guaranteed!!!
Worth every minute preparing it!!

Polenta Benedict

First Step- Grilled Polenta

Ingredients

• 8 chicken broth
• 1 teaspoon sea salt
• 2 cups polenta/yellow cornmeal
• 1/3 cup heavy cream
• 2 tablespoons butter
• 1 cup grated Parmesan
• Fresh cracked black pepper, to taste
• Olive oil

Directions

Bring chicken broth and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

Eggs Benedict-

Ingredients

• 1 lb bacon
• 4 tablespoons  lemon juice
• 1 Large sliced tomato
• 2 Cups arugula
• Kosher salt and freshly ground black pepper
• 12 eggs
• 2 tablespoons heavy cream
• 3 dashes hot pepper sauce (recommended: Tabasco)
• Hollandaise sauce, recipe follows
• 2 tablespoons chopped fresh chives, for garnish
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Directions

Place the bacon on lined cookie sheet.  Cook at 425 degrees for 12-15 minutes. 

Preheat a nonstick pan filled with water on stove ( for the eggs).  Add 1 tbs vinegar and salt and bring to simmer. Add eggs and cook for 3-4 minutes by dropping into water. Remove from water and pat dry.

Hollandaise Sauce:

3 egg yolks

1 tablespoon lemon juice

1 tablespoon golden sherry

Pinch cayenne pepper and hot sauce

1/2 cup melted butter

Pour yolks into a blender and add lemon juice, sherry, hot sauce, and cayenne. With the motor running, add the melted butter in a slow, steady stream, blending until the sauce is smooth and thickened.

Top polenta with eggs and bacon, add tomatoes.  Pour hollandaise on top, add arugula.  Garnish with chives. Serves four :) 

Tuna Tartare

Tuna Tartare is one of my favorite items to order when I am out.  So why not make it at home?  It was super fast, simple, and tasted amazing!  Try it for your self!  Just make sure you get some premium sushi grade ahi for maximum flavor and freshness.

Ingredients:
1 tablespoon lemon juice (fresh), 1 teaspoon lemon zest
3/4 teaspoon soy sauce
1/2 teaspoon sriracha
6 oz fresh tuna, cut into 1/4 inch slices, then diced
1 tablespoon fresh chopped shallot
2 tablespoon fresh chopped cilantro
1 small diced jalapeno
1/2 sliced avocado

Add diced tuna into bowl, add lemon juice and lemon zest.  Toss with soy sauce, sriracha, shallot, cilantro and jalapeno.  Spoon on plate.  Garnish with avocado, more sriracha, fresh diced cucumber and toasted baguette.

PUFF PASTRY- the new LBD :)

I am forming an unhealthy relationship with puff pastry.  It makes winter seem...cozier, more comfortable.  With it's light and airy deliciousness  wrapped around endless possibilities.  I am in love.  That's right I admit it.  Puff Pastry and I are an item!


Garlic Chicken Breast, Asparagus and Asiago 
wrapped in Puff Pastry

Preheat over to 450 degrees
Thaw puff pastry as instructed.


Ingredients:  1lb asparagus, puff pastry, 2 large chicken breasts, sea salt, pepper, 1 garlic clove minced, shredded aaiago (about 2 oz.), 1 egg beaten- mixed with 1 TBS water.


Line pan with parchment paper

• Cut Asparagus into 3 inch pieces
• Slice Chicken breasts in half and cut in half again, Season with salt and pepper
• Cut puff pastry into 4 equal portions
• Unroll cut portions of puff pastry- layer chicken, 1/2 oz cheese, asparagus and garlic
• Wrap pastry around filling, lay with seam on bottom
• Brush top with egg mixture
• Cook for 40 minutes (cover top with foil, remove with 5 minutes remaining)

Serve with arugula salad and smashed yukon gold potatoes.  I promise everyone will love this one!

Herb infused tuna steaks and roasted vegetables

Herb Infused Tuna Steaks

Ingredients

• 3 sprigs rosemary, leaves stripped
• 6 sprigs thyme, leaves stripped
• 3 scallions
• 3 tablespoons extra-virgin olive oil
• 2 1-pound center-cut tuna steaks (about 1 inch thick)
• Kosher salt and freshly ground pepper

Directions

Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.

Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.

Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.

Transfer to a cutting board and let rest 5 minutes before slicing.

Roasted Vegetables

Ingredients

• 12 cloves garlic
• Kosher salt
• 2 large pasteurized egg yolks
• 1 1/2 cups light extra-virgin olive oil (or equal parts extra-virgin olive oil and grapeseed oil)

Directions

Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.

Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)

Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours.

Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables.

Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve.

Cauliflower 1 head, cut into florets: 30 minutes

Turnips 1 bunch, cut into wedges: 30 minutes

Fennel 1 bulb, cut into wedges: 30 minutes

Baby Carrots 2 bunches, trimmed: 30 minutes

Beets 2 bunches, trimmed: 45 minutes to 1 hour

Baby Red Potatoes 1 pound: 45 minutes to 1 hour

Sweet Potatoes 3 large, cut into wedges: 45 minutes to 1 hour

Beef Wellington

Ingredients

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• 3 pints (1 1/2 pounds) white button mushrooms
• 2 shallots, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Beef:

• 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 thin slices prosciutto
• 6 sprigs of fresh thyme, leaves only
• 2 tablespoons Dijon mustard
• Flour, for rolling out puff pastry
• 1 pound puff pastry, thawed if using frozen
• 2 large eggs, lightly beaten
• 1/2 teaspoon coarse sea salt
• Minced chives, for garnish
• Green Peppercorn Sauce, recipe follows
• Roasted Fingerling Potatoes
• Warm Wilted Winter Greens, recipe follows

Directions

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles coveredprosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

• 2 tablespoons olive oil
• 2 shallots, sliced
• 2 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme, leaves only
• 1 box beef stock
• 2 cups half and half
• 2 tablespoons whole grain mustard
• 1/2 cup green peppercorns in brine, drained, brine reserved

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat. Add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Big-Eyed Alien Halloween Cupcakes

Prepare the vanilla or chocolate cupcake recipe. Spread each cupcake with a thin layer of meringue buttercream tinted with a few drops of green food coloring. For the small eye, attach a mini marshmallow and create a pupil by painting on melted chocolate (microwave 1/2 cup chocolate chips for 1 minute). For the large eye, push the chocolate chip, tip down, into a regular-size marshmallow, then cut Gummi tape for an eyelid. For teeth, place 5 mini marshmallows along the bottom of the cupcake.


Try red food coloring and use red velvet cupcake mix to mix it up.

Polenta with Mushroom Ragout

Polenta

• 2 cups chicken stock
• 1/2 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Mushroom Ragout

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small onion, chopped (1/2 cup)
• 5 ounces mushrooms (baby bella), trimmed, cleaned, and cut into 1/2-inch pieces (2 cups)
• 3 garlic cloves, crushed and finely chopped (2 teaspoons)
• 4 roma tomatoes, halved, and cut into 1/2-inch pieces (1 1/4 cups)
• 2 zucchini squash diced
• 1/2 cup  chicken broth
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives
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FOR THE POLENTA
Bring the chicken stock to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.

FOR THE RAGOUT

Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, zucchini, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.

To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.