Last Supper #8: Vimal Dhar

Indian chef Vimal Dhar listed 7 different dishes for his last supper, of which I selected three to make. All are Indian: Lamb Rogan Josh (chunks of lamb with yogurt, almonds, green chiles, and lots of spices), his recipe for tangy eggplant, and potatoes.

The lamb turned out wonderful. I'm not going to put the recipe here because Lamb Rogan Josh is a farily common dish so recipes aren't hard to come by.

The eggplant recipe appears in the book and I have to say we just didn't like it. The amount of spice paste in it overpowered the eggplant.

I couldn't find the specific potato recipe chef Dhar mentioned, so I chose one for Aloo Timatar (Potato and Tomato Curry with Cilantro) which appears in one of my very favorite cookbooks: From Curries to Kebabs: Recipes from the Indian Spice Trail. The book was a gift from my sister a few years ago and I don't think I've found a recipe in it I don't like. Here's the recipe for the potatoes:
Aloo Timatar (Potato and Tomato Curry with Cilantro)


Serves 4 to 6

• 1 1/2 pounds wxay boiling potatoes
• 1 1/2 tsp salt, or to taste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 to 1 tsp cayenne pepper
• 1/4 tsp ground turmeric
• 3 Tbsp. corn, peanut or olive oil
• 1/8 tsp. asefetida (substitute garlic powder)
• 1/2 tsp. whole cumin seeds
• 1/2 tsp. whole mustard seeds
• 1 tsp. peeled and grated fresh ginger
• 1 cup grated fresh tomatoes
• 2 Tbsp. plain yogurt
• 4 Tbsp. chopped fresh cilantro

Boil the potatoes, drain them and cool. Don't refrigerate. When cool enough to handle, peel them and cut or break into bite-sized pieces. Put them in a bowl and add the salt, coriander, cumin, cayenne pepper and turmeric. Toss to mix and set aside.

Pour oil in a lidded pot over medium-high heat. When oil is hot, add the asefetida (or garlic powder), cumin seeds, and mustard seeds. As soon as the mustard seeds begin to pop, put in the ginger and stir for a few seconds. Add the grated tomatoes. Stir and cook for about 5 minutes or until the oil separates from the tomato puree. Add the potatoes and stir to mix. Add 1 1/2 cups water, stir and bring to a simmer. Cover, reduce heat to low and simmer gently for 20 minutes. (You can extend this cooking time and remove the cover to reduce the broth a bit if wanted. this will give a slightly thicker sauce)

Put the yogurt in a small bowl and beat lightly. Add about 4 Tbsp. of the sauce from the potatoes and mix it in. Stir in the cilantro then pour this mixture into the pot, stir to blend and check for salt.

Last Supper #7: Guillaume Brahimi

Born in Paris, Guillaume Brahimi now resides in Australia. For his last supper, he listed oysters, caviar, foie gras, ribeye, and some cheese. Rather than break the bank on oysters, caviar AND Foie gras, I made a simple green salad and served on the side D'Artagnan Foie Gras with black truffles. Talk about rich! Of course, both Jeff and I ended up putting little bits of the truffled Foie Gras on our hot steak. MMMMMMM!

We grilled a ribeye from our favorite local butcher, Barth's, in New Providence, New Jersey. I also skewered a few shrimp and seasoned them with some herbs because the steak looked a little small for the two of us. A few roasted asparagus spears rounded out the meal.

The cheese turned out to be a bit of a treat because I went earlier that day with my Mom to the Greek Store in Kenilworth where I bought a chunk of a firm variety of goat cheese. Delish!

With 33 more Last Suppoer ahead, I'm already thinking I'll be a bit sad when it all ends... :(

Last Supper #6: Helene Darroze

Had this post not been in the Last Supper project, I would have called it Funky Chicken, where funky is good, really really good. But, alas, it is the Last Supper of Helene Darroze...

For her last supper, French chef Helene Darroze listed a number of dishes, so I constructed a menu choosing several of them. We started with cheese and crusty bread, simple, but always a favorite. For the entree, she wanted roast chicken with potato fries and the book provides a recipe for the potatoes that she loves. I used that potato recipe, but I decided to fancy-up the roast chicken because roast chicken can be a little boring (or so thinks this cook). The recipe I found was anything but boring. Prior to roasting, you slather under the skin a delightful olivada - olives, herbs, spices, garlic! Within minutes my kitchen smelled out of this world.

Roast chicken with spicy olivada is a new Epicurious favorite I'll make again and again. I used a 7-pound chicken as the recipe calls for and there was plenty of olivada - some might want a little less. I also made the pan sauce the recipe calls for and that made sure our chicken was nice and juicy, even when we had leftovers!

The potato fries were... well, potato fries. Nothing extraordinary, I must say, at least until dipped in the sauce from the chicken! I also served some green beans with a little lemon zest, butter and walnuts.

And for dessert, Helene listed two options: chocolate eclairs or shortbread with whipped cream and strawberries. I opted for the second choice since I made eclairs over the summer for a Daring Bakers' challenge.

This was a great roast chicken recipe, especially for those of you who, like me and my husband, might find roast chicken a little lackluster - especially during the holiday season when roast turkeys are popping up on everyone's dining room table...

November DB challenge: Caramel Cake with Caramelized Butter Frosting

This month's Daring Bakers' challenge was a tasty treat indeed and it proved the perfect 2nd dessert for Thanksgiving along with Mom's pumpkin pie. I let my caramel syrup get good and dark to give the cake and frosting more flavor. I also halved the frosting recipe and had plenty.

This recipe is from Shuna Fish Lydon and you can find it here on her blog: Click me! This month's challenge is hosted by Dolores at Culinary Curiosity, Alex at Blondie and Brownie, Jenny from Foray into Food, and alternative baking help from Natalie at Gluten a Go-Go.

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature

1 1/4 Cups granulated sugar (or less, I used a little under 1 cup)

1/2 teaspoon kosher salt

1/3 Cup Caramel Syrup (see recipe below)

2 eggs, at room temperature

splash vanilla extract

2 Cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk, at room temperature

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan or cupcake pans. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace.

Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar

1/2 cup water

1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back. (Wear oven mitts to protect your hands!) Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING (I cut this in half and had plenty)

12 tablespoons unsalted butter

1 pound confectioner’s sugar, sifted

4-6 tablespoons heavy cream

2 teaspoons vanilla extract

2-4 tablespoons caramel syrup

Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

(recipes above courtesy of Shuna Fish Lydon)

Last Supper #5: Nancy Silverton

I've been a bit delinquent in this posting, considering we ate this dinner two weeks ago. So it goes sometimes...

For her last supper, Nancy Silverton listed an antipasto consisting of salami, mozzarella, pecorino romano, almonds and olives; fresh crusty bread, Bistecca Fiorentina, Braised radicchio, roasted onions and grilled zucchini.

We went for the antipasto but left out the mozzarella. Then I made Bistecca Fiorentina following a recipe that appears in Mario Batali's Italian Grill. Rubbed with extra virgin olive oil and fresh herbs, it grilled beautifully. The radicchio I wrapped in pancetta, then braised it. I roasted red onions in the oven (they look a little dark in the picture, but were delicious!). I drizzled both with a balsamic-whole grain dijon vinaigrette. Both went great with the steak.

All-in-all another great dinner from Project Last Supper. That's 5 complete since late September and 35 to go in the coming months. Next up: French chef Helene Darroze.

Granola for Tracy

We had family and friends visit from Canada this weekend. It was a busy one: into the City, shopping, cooking, out to dinner... I promised Tracy the recipe for granola and just ran out of time to write it down. So here you go Tracy, you guys should be pulling into Petrolia right about now!





Cinnamon Almond granola
(or really whatever kind you want)

2 1/2 cups old fashioned oats
1 cup coconut
1/2 cup shelled sunflower or pumpkin seeds (unsalted)
1/4 cup flax seed, optional
1 cup whole unsalted almonds (or any nuts you like)
1 tsp ground cinnamon
1 cup brown sugar
1/4 cup water
3 Tbsp. vegetable oil
1 tsp vanilla extract or vanilla bean paste
1/4 tsp. almond extract (optional)
1 cup dried fruit of your choice (cranberries, raisins, dates, apricots, currants...)

Preheat oven to 325 and spray a large baking sheet with cooking spray.

In a large bowl, combine the oats, nuts, flax seed if using, coconut, sunflower or pumpkin seeds and cinnamon. Toss to mix evenly.

In a small pan, combine sugar, vanilla, water, oil, and almond extract. Bring to a boil. Pour over oat mixture and stir until evenly combined. Spread mixture evenly on baking sheet and bake for 15 minutes. Stir to break it apart and then bake another 12 minutes. Add the fruit and bake about 10 minutes more or until it starts to get a bit darker but not burned. Allow to cool completely on baking sheet and store in an airtight container.

Great over vanilla yogurt or with milk!

Chili for a chilly night

It's time for a break from the gourmet. Tonight we are having chili! I use my Mom's recipe, but add a little something extra: grilled fillet! We had guests this weekend and on Friday night we grilled a whole fillet. There's some left, so I'm going to cut it up and throw it into my chili. It adds a great grilled taste to this winter warmer!

Here's the recipe. (I kinda sorta measure things)

Mom's chili

• 1 1/2 lbs ground beef
• 1 or two green peppers cut into 1 inch cubed
• 1 or two yellow onions chopped
• 1 28 oz can tomatoes in their juice
• 4+ Tbsp. Chili powder
• Garlic powder to taste
• Crushed red pepper to taste
• 1 bay leaf
• 1 can kidney beans, drained and rinsed
• Grilled steak, optional, cut into bite sized pieces

In a pot over medium heat, cook the ground beef, peppers and onions until beef is browned and vegetables are softened. Drain off the fat. Add the tomatoes, breaking them apart as you add them. Stir in the chili powder, crushed red pepper, garlic powder and bay leaf. Simmer about 45 minutes. Stir in the kidney beans and steak if using. Cook to desired consistency. Be sure to taste for salt and pepper. I sometimes add more crushed red pepper or chili powder...

Serve with grated cheddar and crusty bread or cornbread. Jeff loves a grilled cheese with his chili!

Survey Says...

October's poll featured foods starring pumpkin. There was a tie between pumpkin cranberry walnut bread and pumpkin ravioli, so it looks like I have my work cut out for me. We had guests this weekend so I made the bread last week. One left disappeared pretty quickly at my office and the second was enjoyed by our Canadian visitors (with a chunk to Dad of course). We'll have to wait and see when I have time to make the ravioli so watch for more.

Get the recipe on epi.

This month's poll features some new cookie recipes, in plenty of time for Christmas baking! So take a sec and vote for your favorite! I'll bake the winner in December along with some of my favorite Christmas cookies!

Last Supper #4: Tom Aikens

It was the starter that stole the showin this meal. Last Saturday, Project Last Suppoer continued featuring the selections of Chef Tom Aikens, an English-born chef with 3 restaurants in London. His menu was quite lengthy so I chose a selection: his recipe for Scallops with Sauce Vierge, which is featured in My Last Supper, Dover Sole in Brown Butter with Capers, Thick-cut potato wedges, a green salad with French vinaigrette and last but not least, Mom's apple pie. He probably meant his Mom's but lacking her recipe, I went with my Mom's and it never fails.

I found the biggest freshest sea scallo0ps at a local Kings supermarket. Those of you who know me are thinking, "But you don't like scallops..." I liked these! The sauce was delicious and I cooked them probably a little more than some chefs would but they were moist and perfect. Jeff claims they're the best scallops he ever had! I put the recipe below as I prepared it.

The sole was fresh caught as well and was very simple with the brown butter and capers and some lemon. The potatoes I tossed with a little EVOO and some of Penzey's 4S Seasoned Salt. The salad was a mix of spring greens with a bit of celery and fennel. I dressed with a simple French vinaigrette made from lemon juice, shallots, whole grain dijon mustard, EVOO, salt and pepper.

We finished with a slice of apple pie. For the first time I even used my Mom's recipe for crust. It's not as flaky as hers, but I'll keep practicing!

Now for those scallops:

Tom Aikens' Scallops with Sauce Vierge (my slightly modified version, but you'll have to check the book to see what I changed)

Serves 2-3

1/3 cup plus 6 Tbsp Extra Virgin Olive Oil

2 shallots, finely diced

1 clove garlic, finely diced

1 cup fish stock

1-2 vine ripe tomatoes, chopped in a 1/2 inch dice

Juice of one lemon

1 tsp. fresh basil, finely chopped

1 tsp. fresh chives, finely chopped

Pinch of dry or fresh tarragon (you can put 1 tsp if you like, but tarragon isn't our favorite)

Coarse sea salt and black pepper

6 extra large sea scallops

1 tsp. butter

To prepare the sauce:

In a large saute pan, heat 3 Tbsp. of the oil over low heat. Add shallots and garlic and saute until tender. Add the fish stock and reduce the liquid by two-thirds. Add the 1/3 cup of olive oil, tomatoes, and the lemon juice (and if using dried tarragon, add it at this time; otherwise wait til the fresh herbs are added at the end) and simmer gently for 4-5 minutes. Remove the sauce from the heat and stir in the fresh herbs. Season generously withsalt and pepper.

Prepare the scallops:

While the sauce is simmering, heat the remaining 3 Tbsp. of olive oil in a saute pan over high heat. Add the scallops and cooks for 1 minute on each side, then add the butter and toss the scallops in the butter until they are golden all over and cooked to your liking.

To serve:

Spoon the sauce into the bottom of the plates or dishes and place 2-3 scallops on top.

Last Supper Count: 4 done; 36 more to go. Up next: Guillaume Brahimi or Nancy Silverton. Either way, delicious beef!

DB October Challenge: PIZZA!!!!

Since we were travelling in September, I missed the Daring Bakers' Challenge so I was very excited to learn that the October challenge was pizza - homemade, from scratch. I've made pizza at home before but always with store bought dough.


It also worked out nicley that my husband's birthday is in October so we had pizza night on his birthday. He chose the toppings: pepperoni, homemade marinara, buffalo mozzarella from a local maker, prosciutto, mushrooms, onions, fresh basil and a little fresh grated Parmeggiano Reggiano. It was excellent although I think my dough was a bit too moist. I cut the recipe in half and it made 2 good sized pies. We at 1 and I delivered te second hot and fresh to Mom and Dad!

Here's the recipe:

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

• 4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
• 1 3/4 Tsp Salt
• 1 Tsp Instant yeast
• 1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
• 1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
• 1 Tb sugar
• Semolina/durum flour or cornmeal for dusting

DAY ONE

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water. NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.
4. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
5. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
6. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
7. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days. NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

1. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
2. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
3. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
4. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
5. Lightly top it with sweet or savory toppings of your choice.
6. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes or until cheese is bubbling and crust is golden brown.
7. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
   

Thai at home

We love Thai food and Green curry is one of our favorites. A couple of years ago, I found a recipe for a Thai Green Curry and Chicken Soup in Williams-Sonoma Soup. I've since adapted it for a meal served over Jasmine rice. This can be made in about 30 minutes, but for the best taste, make it the morning or day before - the flavors mix better with a little time! But note well, you might want to add some of the veggies later on so they don't get mushy. I added the Thai Basil, baby Bok Choy and Eggplant when I was reheating it. They keep their color and are cooked perfectly. I also should have added the peas at the end...

Here's the recipe. Find Thai green curry paste and fish sauce in the Asian section of some supermarkets or in Asian markets. Red Curry can be substituted as well.

Thai Green Curry Chicken

About 1 lb. boneless skinless chicken, cut into bite sized pieces

1 14 oz. can chicken broth

2 14 oz. cans coconut milk

1 Tbsp. Green curry paste or more to taste (I use about 2)

2 Tbsp. Canola or other vegetable oil

5 thin slices of fresh ginger, unpeeled

1 stick lemongrass cut into 1 inch pieces

2 Tbsp. fish sauce

2 Tbsp. fresh lime juice

Small bunch of fresh basil, preferably Thai

Vegetables of your choice; here's what I used

1 Japanese eggplant, cut into chunks

1/2 cup frozen green peas

1/2 red bell pepper, thinly sliced

1 can sliced bamboo shoots in water, drained

1 can baby corn, drained

About 6-8 baby bok choy

In a large pot, heat the oil over medium high heat. Add the curry paste and stir, allowing the paste to heat until fragrant. But don't let it brun; reduce the heat if needed. Add the chicken broth and coconut milk and stir. Let it come to a simmer then add the ginger, lemongrass, lime juice and fish sauce. Let it return to a simmer for about 5 minutes. Add the raw chicken and stir. Let cook until the chicken is opaque, about 7-8 minutes. Add the basil and any other vegetables you are using. Stir and let cook until the vegetables are done to your liking. Taste it - you might want to add a bit more lime juice or if it needs salt, more fish sauce.

Serve over steamed Jasmine rice.

This serves about 4. We had it for dinner two nights and there were still leftovers for Jeff's lunch! It depends how many vegetables you add.

Last supper #3: Laurent Tourondel

On Saturday night, we tried the Last Supper of Laurent Tourondel (of BLT Steak, BLT Fish, etc.). His request was for a seared tuna BLT the way he makes it at BLT Fish Shack in New York City, accompanied by French Fries and Heinz ketchup.

This was one of the simpler Last Suppers I've made so far and it's one I'll make again... and again. There are a lot of flavors packed into this hearty sandwich: Tuna, avocado, olive, bacon, arugula, lemon, egg, Parmeggiano Reggiano, a little mayo. The list seems neverending. But pile it all on and it's absolutely delicious. I prepped the toppings ahead of time so when we cooked the fish it was still warm.

The fish was about 1/2 inch thick and we grilled it on medium heat for just 1 minute per side. Any longer and it would have been overcooked. And who wants over cooked sashimi grade yellowfin tuna???

I also made homemade fries. I used a mandolin to cut 2 Idaho potatoes into 1/4 inch thick straws. I wrapped them in a towel in the fridge fro about an hour to remove some of the starch and let them dry. I then fried them in canola oil at 325 degrees for about 4 minutes. I let them drain on paper towels and cool for about 30 minutes then fried them again in the same oil, this time for about 2 minutes at 375 degrees. Golden brown and yummy!

If rare tuna doesn't scare you off, try this sandwich! the recipe looks long but it's easy. Oh and at Laurent's suggestion, we served it with a little Sriracha - Vietnamese hot sauce. Gave it a nice little kick!

BLT Grilled Tuna Sandwich

Serves 6

1½ pounds yellowfin tuna, cut into 12 slices, about 1⁄3 inch thick
Fine sea salt and freshly ground black pepper to taste
½ cup olive oil
4 teaspoons freshly squeezed lemon juice
½ teaspoon chopped garlic
1 large bunch arugula, tough stems removed (about 2 cups)
½ cup mayonnaise
¼ cup Tapenade
1 loaf rustic Italian bread, cut into twelve ½-inch-thick diagonal slices, toasted
12 slices applewood-smoked bacon, cooked until crisp
1 medium red onion, sliced
2 ripe tomatoes, sliced
3 hard-cooked eggs, peeled and sliced
6 ounces Parmigiano-Reggiano cheese, thinly sliced with a vegetable peeler or mandoline slicer
1 ripe avocado, preferably Hass
1 bunch fresh basil, tough stems removed

GRILL THE TUNA Preheat a grill pan or barbecue grill to high heat. Sprinkle the tuna on both sides with salt and pepper. Place the tuna on the pan or grill rack and cook 1 to 2 minutes per side, or until rare to medium-rare, depending on your preference.

DRESS THE ARUGULA In a medium bowl, whisk together the oil, lemon juice, garlic, salt and pepper. Add the arugula and toss well.

ASSEMBLE THE SANDWICHES Spread some of the mayonnaise and tapenade on each slice of bread. Divide the bacon, onion, tomatoes, eggs, cheese, and avocado over half of the slices. Top with the tuna, basil, and the arugula salad. Cover with the remaining bread, coated-sides down.

TO SERVE Cut the sandwiches in half and serve immediately.



Project Last Supper score:
3 down, 27 to go.
Not sure which meal we will do next, but it won't be this weekend since we will be out of town for a charity walk.

Last supper #2: Daniel Boulud

Daniel Boulud's last supper graced our table this weekend. His actual menu would have kept me in the kitchen for a week (and would have fed us for a week). So, I chose a few courses from his choices: we started with a soup - his recipe for Asparagus soup with sweet pepper coulis, then we had a min course of Rack of Lamb with two sauces and crispy salad - another of his recipes. We ended the night with a cheese course. After two weeks Jeff is hooked on Project Last Supper. We've had a couple of great dinners...
Some highlights from Daniel's Last Supper:

Asparagus soup with Sweet Pepper Coulis - Find his recipe on the website for Daniel, his NYC restaurant.

Marinated Lamb chops with two sauces - This recipe is also online - it's on Daniel's section on Starchefs.com. The sauces are a warm tomate ginger sauce and a cool yogurt mint sauce. Both were delicious on the lamb, which I left in a whole rack and grilled.

And last but not least a cheese course. I finally went to the Summit Cheese Shoppe in Summit, NJ. The couple that runs this adorable shop are as nice as can be and they know cheese! I went in and explained that we wanted to do a cheese course for two and that we like firmer cheeses. I wanted 3-4 kinds - and one had to be a goat. The owner let me taste two of the cheeses and of the third, he simply said "Trust me." I did!

He gave us a Rotin Perigord Chevre from France, aged and delicious goat cheese; a Zamorano Sheep's milk cheese from Spain, and a Montasio Extra from northern Italy. I served it with a Pain Rustique from LaBrea bakery and a ripe fig. The perfect ending to the perfect meal!

Last Supper score: That's 2 done and 38 more to go. Next up: either Laurent Tourondel or Jaime Oliver

Last Supper #1: Suzanne Goin

Project Last Supper kicked off on Saturday night and it was certainly memorable. We chose Suzanne Goin's menu. Her last meal request was fresh tomatoes with basil, Prosciutto, Coppa ham, Suckling pig and Italian Broccoli with shallots, chili and garlic. Instead of suckling pig, I made pork stuffed with breadcrumbs and parmesan wrapped in pancetta. The book features her Italian broccoli recipe. I made an antipasto plate with the prosciutto, Coppa, tomato and basil and I added some homemade mozzarella from the Florence Ravioli Company.

This was perhaps the most flavorful pork recipe I have ever had. The stuffing was easy to make and the sauce was just as simple. I left out the fennel seeds simply because I didn't have any on hand and I also forgot to cut the tomatoes in half which I think improved the sauce as only a few burst and released their juice into the sauce so it didn't have a very tomato taste. Instead it carried the flavor from the pork and pancetta as well as onion and white wine. Jeff counted it among the top 5 dinners I've ever made. I definitely recommend trying this. It'd be an elegant dinner for company and the rolls can be prepared ahead and refrigerated.

Here's the recipe how I made it, or find the original on Epicurious.

Pancetta wrapped Pork with Breadcrumb Filling and Tomato

Makes 4 servings.
10 ounces boneless pork loin, cut into 1/4-inch-thick cutlets
16 thin pancetta slices
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh breadcrumbs
1/4 cup chopped fresh parsley
1 garlic clove, minced
5 tablespoons olive oil
1 large onion, thinly sliced
1 1-pint basket cherry or grape tomatoes
1/2 cup dry white wine

Pound cutlets between sheets of waxed paper to 1/8-inch thickness. Overlap 2 pancetta slices on work surface to form oval of same size as pork. Place 1 pork cutlet atop pancetta. Repeat with remaining pancetta and pork. Mix Parmesan, breadcrumbs, parsley and garlic in small bowl. Mix in 2 tablespoons oil. Season with salt and pepper. Divide mixture among cutlets. Fold in short ends and roll up pork and pancetta, enclosing filling completely. Use toothpicks to secure rolls.

Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add rolls and cook until pancetta is crisp, turning frequently, about 2 minutes. Transfer rolls to plate. Remove toothpicks. Add onion to drippings in skillet; sauté until soft, about 10 minutes. Add tomatoes; sauté 5 minutes. Add wine and simmer 5 minutes. Season with salt and pepper. Return rolls to skillet. Cover skillet and cook over low heat until pork is just cooked through, about 10 minutes. Serve hot.

A Taste of Morocco

Last night I made a new recipe from Fresh Moroccan, a new book I found on sale at Barnes and Noble. The flavor was very good and the lamb was extremely tender, but I'd make a few changes next time around. Here's the recipe the way the book had it and then my notes at the end. Oh and I know this sounds time consuming, but most of the time is hands off while it simmers...















Tagine of Lamb & Artichokes with Rice

1 lb. boneless lamb (leg or shoulder), cut into bite sized pieces
4 1/2 cups water, divided
1 tsp. salt, or to taste
1 bay leaf
1 cinnamon stick
1 medium onion, sliced
3 large garlic cloves, crushed
good pinch of saffron threads
3/4 tablespoon olive oil
1 can of artichoke hearts (in water), quartered and drained
1/4 tsp. black pepper
good pinch freshly ground ginger
1 oz. finely chopped parsley
1/2 cup finely chopped fresh cilantro
1/2 tsp. turmeric
1 cup basmati rice

Put the lamb and 2 1/2 cups water in a medium pan and bring slowly to a boil, skimming as foam forms. Add the salt, bay leaf, cinnamon stick, onion, garlic, saffron, and olive oil. Return to a boil. Reduce heat, cover and simmer for 40 minutes.

After the 40 minutes is up, add the artichoke hearts, return to a boil. Again, reduce heat and simmer another 20 minutes, or until meat is tender. About 5 minutes before cooking time is up, add the ginger, cilantro, pepper and parsley.

While this is cooking, make the rice. The time you have to start will depend on the type of rice. I used brown basmati which takes 50 minutes, but white basmati takes less. Bring the remaining 2 cups water and about 3/4 tsp. salt to a boil. Stir in the rice and turmeric. Reduce heat to low and simmer according to package directions.

To serve, scoop some rice into a shallow bowl and then top with the lamb and artichokes.

Now for my notes: I found it a bit water and a little blah. The saffron tasted great as did the cinnamon, but the flavors would be better if the sauce were more concentrated. I cooked it with the top off for the last 20 minutes, but would cook with the top off even longer next time. I might also try to use some lamb broth or even beef or chicken to add more flavor. I also added about a tablespoon of lemon juice which gave it a little freshness, as well as more than a pinch of ginger. I'd add more next time or even throw a couple slices of lemon in to the pot as it cooked. If you have the time, you might consider browning the meat first. Then add the water - this will keep all the little bits of flavor in. Oh and more garlic goes without saying, but that's the case with most things I make!

All in all, a delicious and healthy dinner. Very low in fat and artichokes are packed with healthy stuff!

Introducing Project Last Supper

Most home cooks have a plethora of cookbooks. While some may be dog-eared and worn, sadly most go unused. I am horribly guilty of this. My cookbook collection now numbers more than 70 and I'm already eying up new additions. I've noticed other foodie blogs where cooks challenge themselves to cook a whole book or one recipe from each. I've come up with a plan to accomplish both (sort of).

Last Christmas, my boss gave me a cool gift: a copy of Melanie Dunea's My Last Supper. The coffee table-type book features 50 of the world's top chefs and what they want for their last meal on earth. In a moment I may come to regret over the next year, I have decided to cook at least 40 of the 50 between now and next September.

Why? Perhpas I'm a glutton for punishment - these are not easy meals for the most part. More likely I thought it'd be a fun way to make some new meals for me and my husband. I'll also get to know some of my favorite chefs better and even learn about some new ones.

There are some rules to this little game of mine: I've got to try to use recipes by that chef whenever possible. I've got to stay as true to their wishes as possible without breaking the bank (there is a LOT of caviar, truffles and foie gras in their menus). At least once during the project, I'll use foie gras, caviar and real truffles. And, most importantly, I'll post all of my experiences here.

The payoff - yes, there's a payoff - if I complete this by September 2009, my husband and I will go into NYC to the restaurant of one of the chefs! So this weekend, I'm going to start with Suzanna Goin's last supper. Check back early next week to see how it went.

Back into the swing of things

Back from vacation and finally over the jetlag! The weather's turning a bit cooler so I'll be trying out more indoor recipes this week...

• Sunday
  Grilled chicken served with Zucchini, Basil and Chilli Risotto (from Neil Perry's Good Food)
• Monday
  Angel hair pasta with shrimp and feta
• Tuesday
  Moroccan lamb with artichoke hearts and aromatic rice
• Wednesday
  We have a dinner date with friends!
• Thursday
  Homemade tacos

The lamb dish is from a new cookbook I found on sale at Barnes and Noble. It's called Fresh Moroccan and has lots of good and healthy moroccan dishes. This is the first one I'm trying...

Rockpool and Rockpool Revisited

For you foodies who follow famous chefs, I've got a new one that many of us from the US haven't heard of: Neil Perry. I think he's my new hero. While in Sydney, we had the pleasure of dining at the Oyster Bar at Rockpool. The restaurant is elegant with an amazing menu and at the Oyster Bar, you can get anything off the regular menu as well as a smaller, less expensive menu just for that area. We opted for the latter.

For dinner, we decided to share three dishes. We got the Moroccan Fish burger, a white fish patty with a deliciously spicy chutney on a toasted bun; the crispy fish with an amazing ginger chile sauce and white rice, and finally the Braised Tuna Spaghetti. We almost skipped the last one and are we glad we didn't! This is one of the best pasta dishes I've ever had! Perfectly cooked homemade spaghetti topped with a sizeable slice of tune smothered in a tomato-caper-black olive sauce. Similar to a Puttanesca but with something extra. (I've already tried contacting Chef Perry for the recipe.) And we paired it all with a delectable bottle of Aussie Red Wine!

So why is this post called Rockpool and Rockpool Revisited? Well, we liked it so much we went back for lunch the next day! Jeff again got the Spaghetti and liked just as much. I opted for the Green Curry Fish and it outdid any green curry I've ever had.

Not only was the food outstanding, but the service was memorable as well. The restaurant has an open kitchen and the Oyster Bar even has a screen that lets you view the back part of the kitchen as well. I purchased a signed copy of Perry's new book: Good Food. Our server saw how interested we were in the food and the chef and when we were leaving he gave me a copy of the restaurant menu as a souvenir.

If ever you find yourself in Sydney, go to Rockpool. Don't even question the decision. Hands down one of the best restaurants I've ever eaten in! Thanks Chef Perry! Please open a restaurant in NYC!

Off to see the Wizard...

Well, maybe no wizard, but how about Kangaroos and Kiwis? That's right, we're heading to Oz - Australia - followed by New Zealand. I can already taste the fresh fish, not to mention the lamb and beef that both countries are famous for.

I'll have plenty of updates when we get back. Among other things, we're booked to enjoy the Taste of Australia at Ochre restaurant in Cairns. This tasting menu includes... Kangaroo! and Emu! Some friends from work are taking us to the Waterfront Restaurant in Sydney. If the food is anything like the view, I'll definitely have something to write about.

So check back in mid-September for our adventures - culinary and otherwise in the Land down under.
Daring Bakers note: I've got my post for August all ready. If I get online, I'll publish, but if not, it'll be posted as soon as we get home!

DB August challenge: Eclairs!

My second month as a Daring Baker brought another tasty challenge: homemade eclairs. The rules were simple: make the homemade pastry and choose either chocolate glaze, chocolate filling or both. I went with chocolate glaze and made a vanilla cream filling. These little babies were a huge hit with my family - everyone received a little box of the finished product.

Making the dough was pretty simple, but as I watched them in the oven, I was worried they weren't puffing up enough. In the end, they were perfect but I had to bake them a little longer than the recipe said so that they were nice and golden brown.

I halved the chocolate sauce that goes into the glaze and still had more than enough for the glaze recipe. But I did have to make more vanilla cream to fill all the eclairs. In the end, I had some leftover so I improvised. I had some Phyllo in the fridge so I layered it in muffin cups and baked it until crisp and brown. I then piped in some vanilla cream, sprinkled it with cinnamon, drizzled it with Greek honey and finished the whole thing off with a couple toasted walnuts. Not unlike the Greek Galaktaboureko, Jeff gobbled these down as quickly as the eclairs...

Ohhhh Mario!

I just can't find a recipe from Mario Batali that I don't love. On Saturday, Jeff and I stayed in so I decided to make homemade pasta. I flipped thru Molto Italiano and narrowed it down to 3 choices and then I left Jeff pick. He selected Tortelloni di Treviso with Fonduta di Parmegiano (or Tortelloni filled with Radicchio in a Parmesan Cream).

I rolled out thin pasta sheets and then filled them with Mario's filling of Treviso Radicchio, Red onion, Ricotta, Parmegiano Reggiano, Parsley, salt and pepper. I served them with veal scalloppine lightly dredged in flour, salt and pepper and then quickly sauteed with garlic and olive oil. The whole thing was then drizzled with the Parmesan cream. It was a rich meal, but I did cut down on the butter.

Find the recipe in Molto Italiano or on the Food Network website at http://www.foodnetwork.com/recipes/mario-batali/tortelloni-di-treviso-with-fonduta-di-parmigiano-recipe/index.html.

A taste of Greece

Last night I made chicken Spanikopita for dinner. I base my version on a recipe from Williams-Sonoma Chicken. I halve most of the ingredients, resulting in the recipe that follows. The light flaky filo crust is best right out of the oven. Serve with a Greek salad - we almost felt like we were back on Santorini!

Chicken Spanikopita

• 3 boneless skinless chicken breasts
• 2 Tbsp unsalted butter
• 3 Tbsp. Olive Oil
• 1 medium yellow onion, chopped
• 2-3 cloves garlic, minced
• 1 package (10-oz.) frozen chopped spinach, thawed and squeezed dry
• 1 Tablespoon chopped fresh dill
• 8 oz. feta
• 2 eggs beaten
• 12 sheets filo dough

Place chicken breasts in a saucepan and cover with water. Add a little salt, a few peppercorns, a bay leaf, celery if you have it. Bring to a simmer and cook until chicken is cooked through. Drain and allow chicken to cool.

In a large non-stick frying pan, heat 1 Tbsp. Olive oil over medium heat. Add the onion and cook about 5 minutes. Add the garlic and cook another 1 minute. Add the spinach and cook until the moisture evaporates, about 2 more minutes. Transfer to a large bowl and allow to cool.

While the mixture is cooling, cut the chicken into bite-sized pieces. Add the chicken to the spinach mixture. Add the dill. Then crumble the feta into the mixture. Add the eggs, salt and papper to taste and mix thoroughly. (You can make the filling a day ahead and then just assemble the spanikopita in the evening before baking to save time!)

Preheat oven to 350. Melt 2 Tbsp. olive oil with 2 Tbsp. butter in a small dish. Brush a 9x9 inch glass baking dish with the mixtures. Stack the filo sheets on a work surface and cover with a damp paper towel. Brush one sheet with the oil/butter mixture and fit it into the pan, allowing the excess to fall over the edges. Layer a total of 6 sheets in the bottom of the dish, brushing each one. Then spoon in the filling. Layer another 6 sheets on top of the dish, brushing each one. Tuck in the edges. Bake for 50-60 minutes until golden brown. Allow to cool for a few minutes, then cut and serve!

Around the world in 6 days!

This week's menu turns out to be a mix of reciped from all around the world.

• Monday - Greece
  Chicken Spanikopita - the Greek favorite of spinach, feta and dill in a filo crust with chicken added.
• Tuesday - New Orleans
  Shrimp and Smokies - skewered shrimp and spicy Andouille sausage grilled with a beer BBQ sauce
• Wednesday - New England
  Fresh line caught haddock grilled with shallots and lemon over Israeli couscous and grains
• Thursday - Vietnam
  Vietnamese grilled chicken with ginger lime dipping sauce
• Friday - The Deep South
  We're going out for BBQ!
• Saturday - Italy
  Homemade pasta, veal scallopini and more!

Beans, greens... and bacon!

Jeff always says everything tastes better with bacon. Possibly true, if not healthy. I'm always on the lookout for a new recipe for beans - they're healthy and a great change to rice or potatoes. This recipe is quick and simple. I found it on epicurious, but made some changes to reduce the amount of fat. Here's my version:

Beans, greens and bacon

• 1 15 oz. can cannellini beans, drained and rinsed
• 4-5 slices of bacon
• 1 small red onion or 1/2 large
• 3 cloved garlic, minced
• 2 Tbsp. Olive Oil
• Leaves from one bunch of Swiss Chard, washed and chopped into big pieces
• 1/3 c. beef broth
• 1 Tbsp. Sherry
• Salt and pepper

Cook the bacon and set on paper towels to crisp. When cooled, chop or break into bite-sized pieces. Discard all but 1 Tbsp. of the bacon grease. Add Olive oil to the grease and heat over medium/high heat. Add the onion and saute until softened. Add the garlic and saute another 30 seconds. Add the Swiss Chard and cook about 4 minutes, turning once until Swiss chard is wilted. Reduce heat to medium. Add the beans, broth and sherry. Stir and allow to cook about 4 minutes. Add salt and pepper to taste.

This cooks in minutes and is great with grilled meat. We also plan to try it with some fish as the bacon will lend a nice smokiness to a simple piece of grilled fish.

Shish kabobs

I had a London broil in the freezer that I wanted to use so I decided to make shish kabobs last night. Summer's a great time to make them because of all the fresh veggies available. I use a mix of squash, peppers, onions and mushrooms, but use your favorites (or whatever you have in the fridge). For the best results marinate these overnight or at least 6-8 hours.

Marinade:

1/4 cup red vinegar

1/4 cup olive oil

3 cloves garlic, minced

1 Tbsp. honey

1/2 tsp. dried thyme

1 Tbsp. whole grain or brown mustard

Salt

Pepper

1 London broil cut into chunks

Assorted vegetables, cut to same size as beef

Mix all marinade ingredients in a shallow dish. Add the meat and marinade at least 6 hours or overnight. Thread meat and vegetables onto skewers. Before grilling, I baste the veggies with some of the marinade. Grill to desired doneness, about 5 minutes a side works for us!

Pasta with sausage and broccoli rabe

This is another quick and easy pasta dish. I like a lot of garlic and crushed red pepper, but you can adujust this according to your taste. There's usually enough leftover for Jeff to have lunch one day too and occasionally enough for another dinner! I use Barilla Plus pasta to cut down carbs and get some extra Omega-3s. Start to finish this is about 30 minutes!

• 6 Hot or Sweet Italian Sausages
• 1 bunch Broccoli Rabe
• Garlic
• Crushed Red Pepper
• About 1/2 cup white cooking wine
• 2 Tbsp. Extra Virgin Olive Oil
• about 1/2 lb penne or your favorite pasta
• Parmegiano-Reggiano (optional)

Bring a large pot of water to a boil over high heat.

Heat a large saute pan over medium-high heat. Squeeze the sausage out of the casing and break it into bite-sized pieces in the pan. Allow it to cook, turning occasionally until browned on all sides. (We like it to get a bit crispy). Scoop it onto paper towels to drain. Reduce heat to medium/low.

While the sausage is cooking, clean the broccoli rabe. Discard the tough stems and wash thoroughly. Set aside.

With a paper towel, wipe excess grease from the pan. Add the Olive oil and allow to heat. Add the garlic and crushed red pepper and let cook for about 30 seconds. Don't let the garlic burn!

Return the sausage to the pan and add the white wine.

Meanwhile, cook apsta according to package directions.

When the white wine comes to a simmer, pile the broccoli rabe on top of the pan. Turn it every couple of minutes so that it all wilts and so any florets cook thru.

To serve, scoop pasta into bowls and top with sausage and broccoli rabe. Be sure to spoon on some of the pan juices as well. (If all your liquid evaporates, add a spoonful of pasta water). Top with fresh grated cheese.