Accompaniments

Gougeres

Posted in Accompaniments on May 13th, 2010 by Bruce Riezenman – Be the first to comment

Yield: 1.8 pounds (70 gougeres)

  • 1 cup water
  • 3 1/2 ounce butter, unsalted, cut into pieces
  • 1/2 teaspoon salt
  • 5 ounces (wt) all-purpose flour (1 1/4 cups)
  • 4 – 5 each eggs, large
  • 1 cup gruyere cheese, grated (1/4 pound)
  • 1/4 cup gruyere cheese, grated (1 ounce by weight)

Directions

  1. place water, salt & butter in a saucepan and bring to a boil. Remove from the heat, add all the fpour at once and stir vigorously with a wooden spoon. It should “pull away” cleanly from the sides of the pot.
  2. Add eggs one at a time and stir until smooth after each addition. After adding the first 4 eggs, check the consistency of the batter. When the spoon is removed, the batter should peak and then fall back. If not, add the add’l egg white and check again. If needed, add the yolk.
  3. Add the larger amount of gruyere to the batter and mix thoroughly.
  4. Pre-heat the oven to 400 degrees.
  5. Pipe or spoon batter on to a non-stick baking pan or a baking pan lined with either a silicone mat or parchment paper.
  6. Place in oven for 8 minutes until the puffs have tripled in size. Then, lower the oven temperature to 325 degrees and bake for another 30-40 minutes, until the insides are dry and hollow and the outside is a light golden brown. Do not open the oven during baking!!
  7. Optional: add nutmeg and pepper.

Figs Marinated in a Merlot Syrup with Gorgonzola and Tapenade

Posted in Accompaniments on May 13th, 2010 by Bruce Riezenman – Be the first to comment

Yield: enough for 8 – 10 guests

Figs season is relatively short. This is a great way to enjoy fresh figs during and after the season. The sweetness of the fig, the sharpness of the cheese and the saltiness of the tapenade compliment each other and the wine.

Since there are so many good commercial tapenades on the market, if you prefer, find one you like and purchase rather than make it yourself.

Set this up as a platter so your guests can put it together themselves. Serve it with thick slices of great hearty artisan bread and a good bottle of fruity extra virgin olive oil.

  • ¾ pound gorgonzola cheese
  • 1 ea bottle of good extra virgin olive oil
  • 24 each merlot marinated figs
  • 8 ounces black olive tapenade
  • 2 each loaves of great hearty artisan breads (pumpkin seed, or other flavor), thick slices

Figs Marinated in a Merlot Syrup

Yield: 24 figs

  • 1 bottle Merlot
  • 1 each cinnamon  stick
  • 1 each vanilla  bean (cut length wise)
  • 1 3/4 cup  granulated sugar
  • 24 each Mission figs, fresh

Place Merlot, cinnamon, vanilla bean and sugar in a stainless steel saucepan and simmer over medium to low heat until 50% reduced (approximately 25 minutes).  Tightly pack the figs in a jar (or two) and pour in hot syrup to cover completely. Let sit until cooled and then cover. Allow to marinate for at least two days before using.

Fig and Olive Tapenade

Posted in Accompaniments on May 13th, 2010 by Bruce Riezenman – Be the first to comment

Yields: 2 cups

Here is a very versatile accompaniment that can stand on it’s own or can be part of a more involved dish. Since it will last for weeks, it is worthwhile making more than you need and holding the rest in the refrigerator for other uses.

You can adjust the amount of anchovy to suit your tastes and then increase the salt or capers to add the salt needed for the final taste of the dish.

I will often use this sweet and salty tapenade as part of an hors d’oeuvre: either placed on a speak of Belgian endive and topped with crumbled goat or bleu cheese. Or served on a cracker. It makes a great spread for your favorite roast beef or turkey sandwich. It goes just as well with warm meat dishes.

  • 2 Tablespoons  Anchovy Fillets, chopped fine
  • 1 cup Dried Mission figs, chopped fine
  • 1 cup Kalamata Olives, chopped fine
  • 3 Tablespoons Capers, rinsed and chopped finely
  • 1/2 each zest from 1/2 lemon
  • 1/2 each juice from 1/2 lemon
  • 1 Tablespoon Italian parsley, chopped
  • 1/2 cup Extra Virgin Olive Oil
  • to taste salt and pepper

Directions

  1. Combine all ingredients and season with salt and pepper at the end. Since you have salty anchovies and salty olives, be careful the amount of salt you add.
  2. This recipe can be done completely in the food processor although I prefer the clean cut of a hand chop.

Corn & Leek Pudding with Chili Peppers

Posted in Accompaniments on May 13th, 2010 by Bruce Riezenman – Be the first to comment

Serves 6-8

  • 4 cups corn kernels (cut from fresh ears of sweet yellow or white corn)
  • 1 3/4 cups milk, warm

Cut whole corn kernels off the cobb until you have 4 cups of corn (6-8 ears). Set aside the corn and scrape the cobs with the back of a knife to get the “corn milk”. Add the corn milk to the warm milk.

  • 4 Tablespoons butter
  • 1/2 cup flour, all purpose
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt

Melt butter in a medium sauce pan, Add flour, sugar and salt. Stir with a wooden spoon over medium-low heat for 3-5 minutes. Place mixture into a mixing bowl, add milk to butter & flour mixture a little at a time, stirring to make sure it is smooth, until all the milk is added. If needed, use a whisk.

  • 3 each eggs, large, beaten
  • Add the beaten eggs to the milk mixture.
  • 2 Tablespoons butter
  • 2 cups leeks, thinly sliced
  • 1 teaspoon thyme, fresh, chopped
  • 3 each small red chili peppers, thinly sliced, seeds removed

Directions

  1. Place butter, leeks, chilis and thyme in a small sauce pan over medium heat. Cover and cook for 5 minutes until the leeks and chilis are soft. Remove cover, add corn kernels. Stir, cover again and cook for an additional 5 minutes. Add the cooked vegetable mixture to the milk mixture. Taste and adjust seasoning with salt and white pepper.
  2. Lightly coat the inside of an 8-10” cast iron skillet with non-stick spray. Pour mixture into the skillet.
  3. Bake in a pre-heated 375 degree oven for approximately 30 minutes, or until it is lightly puffed in the center and no longer liquidy. Allow to cool slightly before serving.
  4. This dish can be made earlier in the day or the day before and re-heated.

Cashew-Mint Chutney

Posted in Accompaniments on May 13th, 2010 by Bruce Riezenman – Be the first to comment

Makes 2 cups

  • 1 cup honey
  • 1 cup cashews, roasted, unsalted, chopped medium
  • 1 pinch salt
  • 1 teaspoon mint leaves, chopped

Combine all ingredients.

Black Olive Tapenade

Posted in Accompaniments on May 13th, 2010 by Bruce Riezenman – Be the first to comment

Yields: 2 cups

Here is a very versatile accompaniment that can stand on it’s own or can be part of a more involved dish. Since it will last for weeks, it is worthwhile making more than you need and holding the rest in the refrigerator for other uses.

You can adjust the amount of anchovy to suit your tastes and then increase the salt or capers to add the salt needed for the final taste of the dish.

I will often use this tapenade as part of an hors d’oeuvre: served on a crostini or cracker and topped with crumbled goat or bleu cheese. It makes a great spread for your favorite roast beef or turkey sandwich. It goes very well on Grilled Salmon

  • 2 Tablespoons  Anchovy Fillets, chopped fine
  • 1 1/2 cups  Kalamata Olives, chopped fine
  • 3 Tablespoons  Capers, rinsed and chopped finely
  • 1/2 each  zest from 1/2 lemon
  • 3 cloves  garlic, peeled cloves
  • 1 Tablespoon  Italian parsley, chopped
  • 1/2 cup   Extra Virgin Olive Oil
  • 1/4 teaspoon  Freshly ground black pepper
  • to taste   sea salt (if needed)

Directions

Combine all ingredients and season with salt and pepper at the end. Since you have salty anchovies and salty olives, be careful the amount of salt you add.

This recipe can be done completely in the food processor although I prefer the clean cut of a hand chop. If you decide to use a food processor, blend all ingredients except the olive oil until they are finely chopped. Then, with the food processor running, add the olive oil slowly to the chopped mixture until is has all been absorbed.

Fig, Zinfandel and Walnut Relish

Posted in Accompaniments on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Yields: 2 cups

Here is a very versatile accompaniment that can stand on it’s own or can be part of a more involved dish. Since it will last for weeks, it is worthwhile making more than you need and holding the rest in the refrigerator for other uses.

It is a favorite for Thanksgiving with Turkey and a Zinfandel gravy.

I will also use this sweet and salty relish as part of an hors d’oeuvre: either placed on a speak of Belgian endive and topped with crumbled goat or bleu cheese. Or served on a cracker. It makes a great spread for your favorite roast beef or turkey sandwich. It goes just as well with other warm meat dishes.

  • 2 cups Zinfandels
  • 2 Tablespoons balsamic vinegar

Combine in a sauce pan and reduce over medium-high heat to 2 tablespoons.

  • 1 1/2 cups  Dried Mission figs, chopped
  • 2 Tablespoons sugar, granulated
  • 2 Tablespoons  Capers, rinsed and chopped finely
  • 1 Tablespoon  Italian parsley, chopped
  • 1/4 cup   Extra Virgin Olive Oil
  • to taste   salt and pepper
  • 1/4 cup   walnuts, toasted & coarsely chopped

Let reduced zinfandel/balsamic mixture cool. Combine all ingredients and season with salt and pepper at the end.

This recipe can be made completely in the food processor although I prefer the clean cut of a hand chop.

Pinot Noir Cranberry-Cherry Sauce

Posted in Accompaniments on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Yield 1 quart

This is based on a recipe originally given to me by Roger Riccardi. We are always looking for unique ways to offer traditional dishes. As we all do, I’ve made some changes over the years, but the basic concept has remained true.

The cherries and vanilla add another dimension that is often missing in cranberry sauce. Plus the added depth of flavor you get from adding a good zinfandel, makes this a wonderful accompaniment for a Thanksgiving turkey. I also serve it with pork roast, and it is exceptional with wild boar.

For the best use after the holidays, puree some of the sauce, add it to your favorite ice cream base and make your own Cranberry-Cherry ice cream!

  • 1 1/4 cup granulated sugar
  • 1/2 each zest of orange, thinly sliced
  • 1 pound cranberries, fresh preferred
  • 1/2 stick vanilla bean, split in half
  • 2 each  cinnamon sticks
  • 1/2 cup  sun-dried cherries
  • 1 1/2 cups zinfandel
  • 1/4 teaspoon kosher salt
  • 1/2 cup  orange juice, fresh squeezed

Directions

  1. Place the sugar and orange zest in a food processor and grind until it is very fine. Place the sugar mix and all ingredients EXCEPT the cranberries in a non-reactive medium sauce pan and turn the flame to medium-high. Boil until the volume is reduced to 1/2 of the original volume.
  2. Add the cranberries and simmer. Once the berries start to burst, let the pot simmer for another 5 minutes. Remove form the heat and using a whisk, break up the berries. Remove the vanilla bean and cinnamon sticks and let cool. Refrigerate over night.
  3. The next day, stir the cranberry sauce and check for flavor and the consistency.

BBQ Oysters with Pinot Gris Butter

Posted in Accompaniments on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Yield: enough for 2 dozen oysters

  • 1/2 # butter (unsalted)
  • 3 oz Pinot Gris
  • 1T chopped parsley (flat leaf)
  • 1.5 t chopped garlic
  • 1.5 t chopped shallots
  • Zest of 3/4 lemon
  • Zest of 1/3 orange
  • 1/8 t freshly ground black pepper
  • 1/8 t salt

Directions

  1. Allow butter to soften to room temperature.
  2. Place pinot gris in small non-reactive sauce pan. Reduce over medium heat to 1/4 it’s volume (you should have 1.5 T of reduced wine left). Cool to room temperature.
  3. Place butter, wine, garlic, shallots, parsley, and pepper in a medium sized mixing bowl. Zest lemon and orange with a micro-plane directly into the bowl to capture the essential oils.
  4. Mix with a wooden spoon until the wine is absorbed into the butter mixture. Taste and add salt.
  5. Use immediately, or roll it in wax paper into a “log” and store in the refrigerator or the freezer until needed. This recipe can be made several days ahead. It is best when made at least 2-3 hours ahead or the night before to allow the flavors to develop.

Note: Place oysters on a medium temperature BBQ and cover with lid. Cook them slowly until they just “pop” open. Remove from the BBQ and cut under the shell and above the oyster to release the top shell. Top with Pinot Gris butter and cook until the liquid starts to bubble inside the oyster shell.

Merlot Butter for Grilled Steaks

Posted in Accompaniments on April 15th, 2010 by Bruce Riezenman – Be the first to comment

Makes enough for 6 steaks

  • 2 cups Merlot
  • 1/2 pound salted butter, softened at room temperature
  • 1 each shallot, peeled and minced
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon fresh rosemary, minced

Directions

  1. Pour the merlot in a small, heavy bottomed sauce pot and boil/reduce over high heat (uncovered) until only 1/2 cup remains. Allow the reduced wine to cool to room temperature.
  2. In a medium sized mixing bowl, combine all the remaining ingredients and mix together (with a sturdy wooden spoon) until they are combined.
  3. Place a 6” long and 12” wide piece of wax paper on the counter and place the merlot butter (about an inch away from one of the long edges) on the paper roughly in the shape of a log that is 1 inch in diameter. Carefully roll the butter in the paper to form a nice cylinder. Chill in the refrigerator for 30 minutes.
  4. Grill your favorite steak, place the steaks on a plate or platter, and while still warm, top with slices of merlot butter.