Featured Blog Post: Asparagus season is here! Indulge in this delicious soup made creamy with cashews. Find the recipe on the blog.
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Saturday, January 4, 2014
Burritos with Spanish Rice and Black Beans
This easy Spanish rice makes a delicious burrito filling or side dish. See the recipe on the Fatfree Vegan Kitchen Blog.
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Irish White Bean and Cabbage Stew
Overflowing with potatoes, carrots, and cabbage, this hearty stew is perfect for St. Patrick’s Day or any day. Find the recipe over on the FatFree Vegan Kitchen blog.
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Mushroom-Barley Soup with Cannellini Beans and Cabbage
Adapted from Anna Thomas’ Love Soup, this rich and flavorful soup is hearty enough to be a satisfying main dish. Hop on over to Susan’s blog to get the recipe!
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Dublin Coddle with Vegan Irish Sausages
Mar 15 2010 | by Susan Voisin | 2 Comments » |
Tags: holiday
Tags: holiday
Make your own vegan Irish sausages this St. Patrick’s Day, and add them to this delicious stew. It’s simple, home-style cooking but absolutely delicious–hot and filling and the very definition of “comfort food.” Click over to the blog to find out how.
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Breaking Up is Hard to Do: Chickpea and Broccoli Bowl with Tahini Sauce
What happens when chickpeas and quinoa become a little too familiar? Find out in this week’s blog post, featuring a mouthwatering recipe for dry-spiced chickpeas combined with broccoli, carrots, and a lite tahini sauce.
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Microwaved Baked Apples Two Ways
This week’s Blog recipe is a super-easy treat you can make in minutes in your microwave, Baked Apples, with either a raisin or blueberry filling. Check out the recipes!
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Potato Gatto
Click on over to the blog to see this recipe from 2008 that’s worth trying again. Potato Gatto is a layered potato casserole that can be adapted any number of ways. If you try it, be sure to leave a comment on the post telling what you did differently.
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Friday, January 3, 2014
Clam chowder - by Marcus Wareing
Wednesday 4th April 2007 17:48 I used to make chowder like this when I worked at the Point, a luxury resort in upstate New York. We served it in a large tureen on the terrace at lunchtime - the guests helped themselves and ate it while enjoying the view of the beautiful Adirondack mountains.
Ingredients
(Serves four)
1.5kg fresh live clams (palourdes or amandes)
150g unsalted butter
40g plain white flour
200ml dry white wine
750ml hot fish stock
150g fresh sweetcorn kernels or drained and rinsed canned sweetcorn
1 Spanish onion, finely diced
1 leek (white part only) cut into 1cm dice
2 garlic cloves, finely chopped
1 large King Edward potato (about 200g), peeled and cut into 1cm dice
150ml double cream
A handful of fresh parsley (curly or flat-leaf), roughly chopped
Sea salt and freshly milled white pepper
Method
Soak the clams in cold water for at least 20 minutes, or up to an hour, to clean them.
Meanwhile, make a beurre manié (butter and flour liaison). Soften 50g of the butter and mix in the flour to make a thick paste. Keep in the fridge until ready to use.
Drain the clams in a colander, rinse under the cold tap to check there's no sand left in the shells, and drain again. Discard any clams that are open or that do not close when tapped sharply on the worktop. Heat a wide pan over a high heat until hot, tip in the clams and wine, and cover the pan tightly. Give the pan a shake, then take off the lid - some or all of the clams will be open. Remove the open ones with a slotted spoon and set aside. Put the lid on again, and continue until all the clams have opened. (Discard any that stay closed.)
When the clams are cool enough to handle, remove most of them from their shells, reserving some in shells for the garnish. Pour the cooking liquid slowly through a fine sieve into a clean pan, leaving the sediment behind in the bottom of the first pan. Mix the hot fish stock with the cooking liquid and set aside.
If using fresh sweetcorn, blanch it in a small pan of salted boiling water for one minute, then drain and rinse under the cold tap.
Heat the remaining butter in a heavy pan over a medium heat. Add the onion, leek, and garlic, and cook without colouring for a few minutes until they start to soften. Season with a little salt. Add the potato and cook for about five minutes until softened, then remove from the heat and stir in the shelled clams and sweetcorn. Set aside.
Bring the fish stock to the boil. Whisk in the beurre manié in small pieces, then boil and whisk until thickened. Stir in the cream and bring back to the boil, then add the clams and vegetables and heat through gently for a minute or two. Season lightly, and finish by adding the clams in their shells and the parsley. Serve hot.
Key to perfection: The liquid in a chowder should be like velvet, and there are two ways to achieve this. You should remove all the sand and grit from the clams before you start cooking, then use a beurre manié at the end to thicken the liquid and give it a smooth consistency. Classic recipes thicken the chowder once everything is in, but it's better to thicken the stock on its own so you don't crush the delicate potatoes and clams.
By Marcus Wareing
Foie gras and ham knuckle terrine by Marcus Wareing
3 x 1.5kg (approx) ham hocks
7 litres light chicken stock(or water)
3 carrots (about 400g)
2 onions (about 400g)
1 stick celery
1 large bouquet garni (leek, peppercorns,bay leaf, star anise,coriander seed)
Sprigs of thyme
Soak the ham hocks for 24 hours. Wash them and change the water four times during this period. Rinse thoroughly after soaking.
Put the hocks in a pan of cold chicken stock (or water) with carrots, onion, celery, bouquet garni and thyme. The hocks should be completely immersed. Bring to the boil, skim and put on the side of the range or on a very low flame. Simmer for about five hours, making sure that the liquid doesn't boil or the meat will toughen, dry out and become stringy. You can tell when the hocks are ready by pulling out the smaller bone to which the meat is attached. It should come away easily without any resistance.
Take the hocks out of the liquid. Pull away the rind which covers them and discard it. Roughly flake the meat with your fingers. Do not season.
To make the terrine you will need two or three 25cm non-stick pans, and a large rack over a stainless steel tray.
1.5kg foie gras pieces, nerves removed, cut into1cm slices
Salt and pepper
Heat the pans till almost smoking. Sauté the foie gras a few pieces at a time, turning as soon as they have coloured (less than a minute). They should not be in the pan for much more than 90 seconds. Empty the pieces on to the rack, leaving the rendered fat to run off them into the tray. The fat from the first batch of foie gras should be clean. The second batch may burn, in which case it should be discarded.
20ml oil
8 diced shallots
1tsp black peppercorns
2 bay leaves
4 sprigs thyme
1/2 bottle ruby port
4.5 litres brown veal stock
2.5 litres brown chicken stock
Warm the oil in a pan large enough to take the stocks. Add the shallots and soften over a low flame without colouring. Add the peppercorns, bay leaves and thyme and fry to release their aromas. Deglaze the pan with port and reduce to a syrup over a high flame. Add the stocks. Bring to the boil and skim thoroughly. If any scum clings to the edge of the pan wipe it off with a damp cloth. Simmer over a low flame for 45 minutes.
Pass the stock through a chinois into a bowl without pressing the solids. Pass the stock through muslin again into a fresh pan. Bring to the boil and reduce at a slow boil to a glaze. You will obtain about 1.5 litres. Reserve about 1 litre for the terrine.
This creamed vinaigrette accompanies the terrine.
4 parts extra virgin olive oil (use a softer French oil such as Huilerie Leblanc rather than a peppery Italian one)
1 part double cream
1 part white wine vinegar
salt and white pepper
Put all the ingredients in a jug and blitz or blend. Chill. This lightly emulsified sauce is quite fragile and will split if it is left in a hot kitchen or on a too-warm plate.
The quantities given are for two one-litre terrines. To ensure that they turn out well and keep their shape, use four layers, one of top of the other. Leave plenty of overlap for covering the contents of the terrine before pressing.
1 litre (approx) meat glaze, cooled but not set
Flaked ham hocks
Salt and pepper
Cooked foie gras
Reserved melted foie gras fat
Brush the base of the terrines with glaze. Cover with a layer of hock. Season very lightly. Brush the meat generously with glaze. Cover with a layer of foie gras. Brush the foie gras with glaze. Continue layering until you have used up all the meat and foie gras - probably four or five layers.
For the last layer of glaze mix about 100ml glaze with about 100g foie gras fat and paint it on to the top layer.
The contents of the terrine willbe about a centimetre above the rim. After pressing it should form a neat brick when turned out. To achieve this finish you have to prepare a block of wood with the inner dimensions of the terrine.
Fold the layers of film over the contents of the terrine. Trim the ends with kitchen scissors so that this covering layer lies flat and even.
Lay a block of wood on each terrine. Transfer to the fridge and place a weight (at least 1kg) on each one. Leave for not less than 12 hours at 2-4ºC before serving.
To carve a portion, turn out the terrine on to a clean board. Leave the film around the terrine. Carve a slice with a sharp, serrated, long-bladed knife such as a ham carving knife. Remove the film. Sprinkle with freshly ground black pepper and brush with a very fine layer of olive oil.
1tbs (approx) creamed vinaigrette
1 slice terrine
½ tsp very finely choppedblack truffle
Pipe the vinaigrette on to the plate, making a pattern of your choice. Lay the terrine in the middle of the plate. Sprinkle the truffle around it.
Marcus Wareing
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Lemon posset with hot spiced fruits - by Marcus Wareing
Wednesday 4th April 2007 18:00 The idea for these spiced fruits came to me one winter when I wanted to evoke the scent and flavour of mulled wine. The extreme temperatures of hot fruits and chilled posset work really well together, and you can vary the fruit to suit the season.
Ingredients
(Serves six)
4 lemons (approx)
850ml double cream
250g caster sugar
For the hot spiced fruits
3 stalks of rhubarb, trimmed of leaves and root ends
3 Victoria plums
A small handful of blueberries or blackcurrants (optional)
A handful each of blackberries and raspberries
50g unsalted butter, diced
150g caster sugar
2 cinnamon sticks
6 star anise
2 vanilla pods, split lengthways
3-4tbs dark rum (optional)
Method
Finely grate the zest from the lemons. Halve the lemons and squeeze out the juice, then strain and measure it - you need 225ml.
Mix the cream, lemon zest, and sugar in a non-stick pan. Bring to the boil, stirring occasionally until the sugar has dissolved, then simmer for three minutes. Take the pan off the heat and whisk in the lemon juice. Strain the mix into a jug, pressing the zest in the sieve to extract as much flavour as possible. Discard the zest.
Skim the froth off the top of the posset mix, then pour equal amounts into six whisky glasses. Leave to cool. Cover the glasses with clingfilm and refrigerate for at least 24 hours.
When you are ready to serve, prepare and cook the fruits. Cut the rhubarb into 1cm lozenges. Halve and stone the plums. Cut the halves lengthways down the middle and cut each quarter into four equal pieces. If using blackcurrants, top and tail them.
Heat a heavy pan over a medium heat. Add the diced butter and heat until foaming, then add the rhubarb and plums. Sauté the fruits for about five minutes until they start to soften, then add the blueberries or currants (if using), the sugar, cinnamon sticks, and star anise. Scrape the seeds out of the vanilla pods into the pan and drop in the pods too. Give the fruit a good stir and add the rum (if using), then cook for a further five to eight minutes. Take the pan off the heat, remove the whole spices and vanilla pods and fold in the blackberries and raspberries.
Serve the possets chilled, topped with the hot fruits.
Key to perfection: The addition of a precise amount of lemon juice is crucial to the success of a posset. The acid starts off a chemical reaction in the cream, and this makes it set when it's chilled in the fridge.
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Griddled lamb chops - by Marcus Wareing
Wednesday 4th April 2007 17:52 The griddle pan wasn't around when I was growing up, but I couldn't manage without one now. It's the perfect way to cook chops and steaks because the meat sits on the ridges of the pan and the fat runs into the grooves in between. This has to be healthier than letting the meat sit in its own fat during cooking.
Ingredients
(Serves two)
6-8 loin lamb chops
Olive oil, for brushing
1 small bunch of fresh rosemary
Sea salt and freshly milled black pepper
For the mint sauce
1tbs redcurrant jelly
3tbs malt vinegar
15g fresh mint leaves, finely chopped
To serve
Spinach with garlic and cream
Method
First make the mint sauce. Melt the jelly over a low heat in a small pan. Remove from the heat and stir in the vinegar. Leave to cool before adding the mint. Use the sauce as soon as possible (within an hour of making it) or the mint will discolour.
Brush the meat lightly with olive oil. Season the fat and meat with salt and pepper.
Heat a dry griddle pan over a high heat until very hot. Put the chops in the pan fat side down and cook for four to five minutes until the fat renders and becomes crisp.
Lay the chops flat on one of their sides and strew the rosemary sprigs over the meat. Cook for another four to five minutes, basting frequently with the fat in the pan.
Turn the chops over and cook the other sides for the same length of time, basting as before.
Serve the chops on a bed of spinach, with the mint sauce in a small bowl.
Key to perfection: Rendering the fat in a griddle pan at the beginning of cooking will give the chops a crisp edge, then you can use the melted fat for basting the meat as it continues to cook. This will make the meat naturally moist and juicy, without the need for a lot of extra oil or fat.
by Marcus Wareing, chef-patron of Petrus.
Other recipes by Marcus Wareing>>
Marcus Wareing profile from the Caterersearch100>>
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Pan-fried quail, spring onion fondue, pickled carrots and nutmeg by Marcus Wareing
Thursday 24th May 2007 00:00 Ingredients
(Serves four)
6 Quails
Chicken stock
Bouquet Garni
2 bunches spring onions
Butter
1 clove garlic, crushed
2 bay leaves
Salt and pepper
6 baby carrots
Classic Vinaigrette
10 petite onions
Nutmeg
Method
Poach the quails for two minutes in gently simmering chicken stock infused with a bouquet garni. Remove and rest. Using the whites of the spring onions, slice finely then place in a pan with butter,garlic,herbs and seasoning. Add stock to make an emulsion and cook until just tender. Sous-vide the carrots with vinaigrette and boil for four minutes, then plunge into iced water to cool. Slice finely. Peel the onions and cut in half. Colour gently in oil and finish cooking by adding a little chicken stock. Pan-fry the quails until medium rare, leave to rest then take off the bone and trim. Place three quail breasts on a bed of onion fondue, surrounded by five petite onion halves. Top the quail breasts with pickled carrots and a grating of nutmeg. Dress at the table with light quail jus made from the legs.
Other recipes from Marcus Wareing>>
Marcus Wareing profile from the Caterersearch100 >>
Chef Conference: A masterclass from Marcus Wareing and Jason Atherton >>
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Pan-fried sweetbreads and sautéd cèpes with sarriette and a light veal jus - by Marcus Wareing
Monday 11th September 2006 08:34 (serves four)
4 whole sweetbreads
200ml olive oil
2tbs mixed spices
Salt and pepper
450g cèpes diced
Knob of butter
6 sprigs sarriette
2 sticks salsify cut into small batons and sautéd with a touch of chicken stock
4 baby leeks blanched
250ml veal jus
Wash the sweetbreads in cold running water until all the blood is removed and dry them. Trim to the size required removing any membrane and marinate in the olive oil for 24 hours. Remove season with the spices salt and pepper and slowly pan-fry in olive oil until golden brown.
Sauté the cèpes in butter season with salt and pepper and finish with sarriette leaves. Re-heat the salsify and baby leeks. Reduce the veal jus to sauce consistency and season to taste.
To assemble place the cèpes in the centre of the plate with the caramelised sweetbreads on top. Arrange the garnish and sauce the plate. Garnish with slices of black truffle.
Marcus Wareing
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Head chef of new Jason Atherton restaurant Berners Tavern reveals new “social hub” plans
by Hannah Thompson, Monday 19th August 2013 12:14 Chef Phil Carmichael, who will be heading up Jason Atherton’s new venture at the London Edition, has revealed that the pair plans to provide a social hub for the local area with the opening of Berners Tavern next month.
As the head chef of the 140-seat restaurant, which will open on 12 September, Carmichael explained that the space will provide a casual, all-day offer to actively contrast with the hotel’s grand, imposing surroundings.
The new site’s menu will place great emphasis on home-grown produce and rustic presentation ? including dishes such as roast ox cheek with breadcrumbs and bone marrow, or whole shoulder of lamb that diners will be invited to carve themselves – further emphasising the name “tavern”.
“It’s such a grand space, we didn’t want to call it something that would exaggerate the grandness, as we didn’t want people to be put off,” Carmichael told Caterer and Hotelkeeper. “Tavern sounds accessible. We just want people to interact with their food. We want the theatre.”
He explained that the over-arching aim was to offer “something special”, with a reasonable price point – around £25 for lunch and £50 for dinner ? allowing the space to become a community social room from breakfast to dinner. With a separate entrance and toilets, the space will cultivate a real “restaurant” feel, helped by the “super modern” open kitchen and high-quality food.
Carmichael admitted that the seven-day operation would be his biggest challenge yet, but praised London Edition for giving him and Atherton a “free rein to do what we do”.
“We’ve never done something on this scale before, but the hotel has given us no restrictions; to all intents and purposes we’ve got a standalone restaurant. A hotel should be more than just a place to sleep; that’s how the flow of the building works. We want it to be a social meeting place for Londoners, like hotels used to be.”
Acquired by Marriott International in November 2010, the 173-bedroom hotel has since undergone redevelopment as part of the Edition brand, in partnership with iconic hotel designer Ian Schrager and under the general management of David Taylor, who previously headed up the Hoxton hotel, Shoreditch.
Completely renovating the restaurant space, the team has installed an all-black, modern kitchen in contrast to the softer, rose and taupe-coloured palette inspired by Johannes Vermeer paintings and American artist Donald Judd.
Playing with textures, including leather, mohair and amber, the décor will also feature two huge chandeliers – reminiscent of New York’s Grand Central Station ? designed to make the original 5.5 metre-high ceiling feel more intimate.
Alongside Carmichael, Atherton’s executive team – Michael West, sommelier Laure Patry, and recently crowned World Class UK Bartender of the Year 2013, Gareth Evans – will oversee the opening.
Speaking to Caterer and Hotelkeeper in June, Atherton said: “I’m really excited to be working with Ian Schrager and to have renewed my connection with Marriott. It was great working with Marriott [at Grosvenor Square] when I created Maze for Gordon Ramsay Holdings, and I am extremely proud of my time there, having taken over a loss-making restaurant and turned it into a £12m turnover restaurant. It was a pretty sensational set-up with GRH and hopefully we will do the same again here.”
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