Corn Pan Bread

Bar Americain Inspiration, Installation #3, Corn Pan Bread

A while back we dined at Bar Americain in New York and it was exactly what I wanted in a restaurant. Great atmosphere. Brilliant menu. And an inspiring experience that makes me want to replicate it at home. Surprisingly, the inspiration was more about the side dishes, vs. the mains. Not that the mains (a rack of pork big enough to feed a small village and a hangar steak) were not good, but they didn't measure up (let alone exceed) expectations. The sides though, went well beyond expectations and demonstrated why Chef Bobby Flay is the Chef that he is.

At Bar Americain this is served with the bread basked and is actually baked in corn cob shaped cast iron sticks.  I don't have those (on the wish list) so I've adapted for a cast iron pan in the oven.  I've also substituted for buttermilk and added some jalapeno for kick, but this can be omitted if you are not into that. 

Corn Pan Bread
Inspired by Bar Americain

1 large shallot, small dice
1 jalapeno, small dice
1 tsp butter
1 tsp olive oil

1/2 cup cornmeal
1/2 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
fresh ground pepper
1 tbsp butter
1/2 cup whole milk
1 tsp vinegar

Heat oven to 400F. 

Heat the olive oil and butter in a small frying pan.  Add shallot and saute until browned. Remove from heat and reserve.

In a medium bowl mix the dry ingredients.  In a cup melt the butter.  Add the milk and vinegar (this is to mimic buttermilk).  Add to the dry ingredients along with the reserved shallots and jalapeno and mix through.

Rub a 9" cast iron pan wiht olive oil and place in oven for 10 minutes.  Add batter and spread evenly.  Return to oven and bake for approximately 20 minutes until browned. 

Roasted Shallots - Bar Americain Inspired

Bar Americain Inspiration, Installation #2, Roasted Shallots

We recently dined at Bar Americain in New York and it was exactly what I wanted in a restaurant. Great atmosphere. Brilliant menu. And an inspiring experience that makes me want to replicate it at home. Surprisingly, the inspiration was more about the side dishes, vs. the mains. Not that the mains (a rack of pork big enough to feed a small village and a hangar steak) were not good, but they didn't measure up (let alone exceed) expectations. The sides though, went well beyond expectations and demonstrated why Chef Bobby Flay is the Chef that he is.

Roasted Shallots
Inspired by Bar Americain

6 large shallots, peeled and halved
1/4 cup olive oil
1/4 cup red wine vinegar

Prepare the shallots and place in a oven-proof pan where they can be in a single layer. 

Mix the olive oil and vinegar then pour over shallots.  Toss then arrange cut side down in a single layer.  Roast in a 400F oven for 20-30 minutes until browned. 

Serve as a side dish to beef or pork.

Brussels Sprouts with Hazelnuts - Bar Americain Inspired

Bar Americain Inspiration, Installation #1, Brussels Sprouts with Hazelnuts

We recently dined at Bar Americain in New York and it was exactly what I wanted in a restaurant. Great atmosphere. Brilliant menu. And an inspiring experience that makes me want to replicate it at home. Surprisingly, the inspiration was more about the side dishes, vs. the mains. Not that the mains (a rack of pork big enough to feed a small village and a hangar steak) were not good, but they didn't measure up (let alone exceed) expectations. The sides though, went well beyond expectations and demonstrated why Chef Bobby Flay is the Chef that he is.

Brussels Sprouts with Hazelnuts
inspired by Bar Americain

1/3 cup hazelnuts, shelled, raw
1 pound brussels sprouts
2 tbsp olive oil
kosher salt
pepper
1 tbsp butter

In a 350F oven, roast the hazelnuts for about 15 - 20 minutes. Remove and let cool. Peel the dark brown outer skin by gently rubbing then. Then coarsely chop. Reserve.

Trim the brussels sprouts and chop in half. Toss with olive oil and salt and pepper then put in a baking dish and arrange in a single layer, cut side down. Roast for 20-30 minutes at 400F until browned. Add butter and roasted hazelnuts and toss, then continue roasting for 5 mor minutes.

Peasant Pasta

You hear the term "peasant" in Italian cooking very often. In fact, you hear it in many cultures' cuisines.  What comes to mind for me usually is Puttanesca sauce - which has a bit of a sordid lore associated with it (think ladies of the night) but is fantastic and simple.  But this evening's recipe is a Rachael Ray recipe simply called "Peasant Pasta".

I opted for this recipe simply because I didn't have a lot of ingredients on hand (see, the peasant notion is coming through already).  I did, though, have a surprising amount of frozen hot Italian and sweet Italian sausages on hand.  Doesn't everyone?  A quick search online - and bada bing bada boom I found the perfect recipe.

What I like about Rachael Ray recipes is they are always straight forward and relatively specific.  For example, it says clearly to brown the meat then deglaze.  I know for sure if it just said cook the meat I wouldn't have browned it and missed the incredible resulting aroma. 

I also like that they give a bit of context to the steps.  For example adding the cream reduces the acidity of the tomatoes - yes I already knew that, but at one time I wouldnt' have known that so for that I'm appreciative.  I could also go on about the cream here as it's one of those ingredients that I absolutely adore.  For me it's like butter, there is no substitute.  Balance is important, but every now and then you have to indulge and skimping on low-fat icky stuff just isn't worth it.  Go for the cream.  Savour it. Enjoy it.    (oops, I guess I did go on about the cream afterall)

This is a wonderfully satisfying meal.  It's different from many meat based dishes because it's all Italian sausage so it's also a nice variation.  And back to the cream, it finishes it perfectly and makes a balanced lovely dish. 

You can find this recipe at the Food Network site below:
http://www.foodnetwork.com/recipes/rachael-ray/peasant-pasta-recipe/index.html

Individual Potato Gallettes

For years I have wanted to make potato gallette made as individual servings in cooking rings.  I even bought some cooking rings about 5 years ago for this task, but just never got around to it.  Finally, I bit the bullet and made the darned thing.


This isn't exactly a hard recipe, it just has a few tedious steps that require special equipment - namely a mandoline (or 1/16" slicing blades for the food processor which would be a special order) and the cooking rings (although you could make just one large one and serve it in wedges. 

I adapted a recipe from Fine Cooking magazine.  What I liked is that you can make it ahead a few hours just pop into the oven 30-45 minutes before serving.  The individual portions look very attractive and taste delicious.  I love the crunchy topping created by the cheese and sharp flavour it brings.  The thinly sliced potatoes have a tender texture.  Overall, its an excellent option to add to the repertoire of potato side dishess.


Individual Potato Gallettes
adapted from Fine Cooking Magazine


4 large potatoes, peeled
3 tbsp butter
1 shallot, chopped
1 tsp dried thyme
2 tsp salt
4 tbsp grated parmesan reggiano
4 tbsp grated swiss cheese


In a medium sized bowl heat the butter and chopped shallot in the microwave to soften the shallot. 


Using a mandoline thinly slice (about 1/16") the potatoes.  Place in the ball along with salt and thyme and toss with your hands to coat.  Be sure to distribute the salt evenly, particularly if you aren't going to cook the gallettes right away to prevent the potatoes from turning brown.  Microwave the potatoes in the bowl for 4 minutes more to soften. 


Wipe the inside of the cooking rings with butter or margarine and place on a cooking sheet or pan.  Layer half of the potatoes in each of the 3-4 cooking rings.  Sprinkle half of each of the cheeses in each of the cooking rings.  Layer with remaining potatoes.  Top each with remaining cheese.  


Preheat the oven to 400F.  Bake the gallettes for 30-45 minutes until nicely browned and potatoes are cooked through. 

Salmon in Phyllo with Dilled Hollandaise

I've become quite spoiled with cooking salmon on the smoker that I find I don't enjoy it prepared many other ways, so I decided to get creative and come up with a recipe that was non-smoker prepared. 


I deteremined employing the use of phyllo would be perfect as it's easy, elegant, and I love anything starchy.  To top it off I also prepared a dill-hollandaise sauce, because you just can't go wrong with a sauce, especially a butter based one like hollandaise. 

This was fantastic.  The crispy phyllo was an excellent texture blend with the salmon.  The salmon's fresh flavour came through and the sauce added extra flavour.  We liked it so much we made it for a group of 20 we had over a few days later and it proved to be a great make-ahead. 




Salmon in Phyllo with Dilled Hollandaise


1 salmon filet without any skin or bones
1 package phyllo pastry
1/2 cup butter or margarine, melted


Cut the salmon into approximately 3" wide x 2" pieces.  For the thinner ends of the fillet, you may want to double up the pieces to make them thicker.


Remove the phylllo from the package and lay flat on the counter.  Cut in half lengthwise to make long strips approximately 6" wide.  Cover the phyllo with a damp tea towel so that it doesn't dry out. 


To prepare each piece of salmon: 

• Take two of the phyllo strip and place them on the counter (remember to cover up your remaining phyllo with the damp tea towel. 
• Using a pastry brush, brush the entire piece of phyllo with melted butter. 
• Place the salmon at the top end of the pastry, making sure it's centered.  Gently roll it in the phyllo two times toward you. 
• Turn the sides of the pastry in to form a packet, then finish rolling.
• Lay on a cookie sheet and brush all over with butter. 
• Finish rolling each piece of salmon this way.  I usually do about 4 pieces at a time, you don't want to do too many at one as the pastry will dry out. 

At this point, you can refrigerate the salmon until ready to make. 


When ready to bake, preheat the oven to 400F.  Bake the salmon for about 20 minutes until golden brown.  Top with dilled hollandaise sauce.


For the dilled hollandaise sauce, prepare your favourit hollandaise recipe (my favourite is Julia Child's) and add 2 tbsp dried dill.  The packaged kind will also work.

Open Faced Scallop Ravioli with Saffron Cream

I'm not quite sure who came up with the notion of open-faced ravioli, but I like it.  It amuses me as it's just stuff on a piece of pasta, but I guess calling it open-faced ravioli makes it sound more refined.

I concoted this recipe as a first course for an elegant meal.  I knew I wanted something a bit different and I had scallops on hand and the rest just came together.  Although for company it is very nice looking, it is something you can't make ahead as the pasta and scallops need to be done just before.  So I wouldn't make this for a large crowd, or when you have a lot of other dishes that require on-time preparation for the meal.  

The result is a very elegant first course/appetizer that's not too big.  Although the sauce is cream based, the dish comes off quite light. 

Open Faced Scallop Ravioli with Saffron Cream

2 tbsp butter
pinch saffron
3/4 cup cream


1 sheet, lasagna pasta (not the ruffled edged kind you buy in a grocery, but a flat sheet that you can make 3-4" squares from)
4 large scallops
Olive oil
salt and pepper to taste

Prepare your Saffron cream by melting the butter in a small saucepan.  Add the saffron and cream and stir.  Bring to a boil, reduce heat and simmer for 10 minutes.  This can be made 1-2 hours ahead and reheated. 

Bring a small pot of water to a boil and cook the pasta sheet as directed.  When done, cut the pasta into 4 squares.  Meanwhile heat up a small frying pan on medium-high heat and.  Dry the scallops with a paper towlel and season with salt and pepper.  Add the scallops to the hot pan and sear on both sides to cook (2-3 minutes per side).  Don't overcook as they scallopes will get rubbery. 

To assemble the dish, spoon a bit of the saffron cream onto the serving plate.  Place a pasta square in the center.  Top with a scallop followed with a bit more saffron cream.