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Published: 7/14/2008 | Updated: 3/24/2009
Mushroom Tapenade
(Janet Scoggan)
7 tablespoons olive oil
1 pound mushrooms, quartered
4 cloves garlic, chopped
2 tablespoons fresh thyme and oregano
1/3 cup red wine
18-20 Kalamata olives, pitted
2 tablespoons capers, drained
5 anchovy fillets, drained
1 1/2 tablespoons fresh lemon juice
2 baguettes, cut diagonally into 1/2-inch-thick slices, toasted
Heat 3 tablespoons oil in a heavy saute pan over medium-high heat. Add mushrooms, garlic and herbs. Saute five minutes. Add wine, reduce heat and simmer until almost all liquid evaporates, about seven minutes. Transfer to food processor; cool. Add olives, capers, anchovies and lemon juice. Pulse until finely chopped. Gradually blend in 4 tablespoons of olive oil; do not overblend. Transfer to bowl. Cover and chill at least one day, and up to five days, to allow flavors to develop. Spread onto toasted baguette slices, and garnish with fresh herbs.
My Favorite Dipping Sauce
(Janet Scoggan)
olive oil
balsamic vinegar
2-3 cloves garlic, creamed (more or less to taste)
1 tablespoon red chili flakes (more or less to taste)
1 tablespoon fresh herbs, Italian parsley and rosemary or your favorite combination
The recipe calls for a two-to-one ratio of oil to vinegar. In a bowl, whisk the olive oil into the balsamic vinegar. Add remaining ingredients, and pour sauce onto a plate for dipping or use as a dressing for a salad.
NOTE: To cream garlic cloves, roughly chop cloves and sprinkle with Kosher salt. Using the side of the knife blade, crush and drag the garlic into a paste. The salt will act as an abrasive agent to help break down the clove into a paste. Remember the garlic paste will contain salt, so season accordingly.
Alfredo Sauce
(Mathew Logsdon)
1 teaspoon garlic, or more to taste
1 1/2 cups heavy cream
1/2 cup Parmesan cheese
Add garlic and cream to skillet. Heat and reduce by half. Add Parmesan cheese, and whisk until smooth.
Beurre Blanc
(Mathew Logsdon)
juice of 1 lemon
1/4 cup white wine
2 tablespoons finely chopped shallots
1/3 cup heavy cream
1/4 teaspoon salt
pinch salt and white pepper
2 sticks unsalted butter, chopped
Add shallots, white wine and lemon to a two-quart saucepan. Heat and reduce until almost syrupy. Add cream, salt and pepper. Reduce to half. Remove from heat. Whisk in cold butter until sauce is smooth.
Hollandaise Sauce
(Mathew Logsdon)
4 large egg yolks
3/4 cup butter, melted
juice from 1/2 lemon
good pinch salt
dash of Tabasco
2 teaspoons water
Add eggs, lemon juice, salt and Tabasco to a small metal mixing bowl. Whisk over low heat or over a pot of boiling water until thick like mayonnaise. Add half the water and slowly add warm-hot melted butter. Whisk very fast, taking breaks if needed. Sauce will “break” if butter is added too quickly. Add more water until sauce is desired thickness.
• Reduce shallots, tarragon and cracked black pepper in red wine. Add 1 teaspoon of the reduction to make bearnaise sauce.
• Add a tablespoon of tomato paste to make chrone sauce.
Grilled Pork Tenderloin with Fresh Peach Salsa
(Janet Scoggan)
1 pork tenderloin, approximately 1 1/2 pounds
approximately 1 pound fresh, ripe peaches, medium diced
1/4-1/2 of a red onion (depending on size), diced
1/2 seeded fresh jalapeno, finely diced
3 tablespoons cilantro, chopped (more or less to taste)
juice of 2 limes
salt and pepper
Prepare salsa several hours before service to allow the flavors to develop. Combine peaches, onion, jalapeno, cilantro, lime juice salt and pepper for salsa.
Season tenderloin to taste with Kosher salt and freshly ground black pepper. Brush grill thoroughly. Grill tenderloin over medium heat for approximately 20 minutes or until internal temperature is 155-160 degrees. Let meat rest at least 10 minutes before slicing to avoid losing all the flavorful juices. Slice meat on an angle and fan slices on plate. Top with fresh peach salsa.
Bourbon Rosemary Cake
(Janet Scoggan)
5 1/2 ounces unsalted butter
9 ounces sugar
2 teaspoons rosemary
2 eggs
8 ounces cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup buttermilk
3 tablespoons bourbon
Coat a 10-inch cake pan generously with cooking spray, then place a piece of parchment paper in the pan and spray again.
With a paddle attachment, not a whisk, on a mixer, cream the butter and sugar for 5-7 minutes. Add rosemary to creamed mixture. Add eggs one at a time, scraping bowl often. Sift together cake flour, baking soda, baking powder and salt. Alternate addition of dry and wet ingredients, beginning and ending with dry ingredients.
Pour into the prepared pan, and smooth with spatula. Bake approximately 25 minutes a 375 degrees in a conventional oven or 325 degrees in a convection oven.
Top cake with a triple citrus glaze. Combine fresh orange, lemon and lime juices with powdered sugar and a little cream. Make glaze as thick or thin as you like.
NOTE: When preparing cake batter, have all ingredients at room temperature, Scoggan said, to ensure a smooth and well-blended batter. Also, use a kitchen scale for the recipe. The dry ingredients are written in ounces — and eight ounces of flour does not necessarily mean a one-cup measure.
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