Ceviche de Pescado
April 2024
Pair with: Areyna, Torrontes, 2022
What you’ll need:
8oz high quality, fresh fish (sea bass, hamachi, sole, grouper)
1/2c lime juice (or a mix of citrus)
1 medium clove garlic
1” knob ginger, peeled (about 10g)
1 small jalapeño (seeded, stemmed, and cut into chunks; if you want more heat, swap out the jalapeño for a spicier pepper)
2oz chopped cilantro (stems included)
1 small red onion, finely sliced
Kosher salt, to taste
Steps to prepare:
Slice the fish into ¼”-thick pieces and refrigerate; reserve any trims and end pieces. To make the leche de tigre marinade, combine the lime juice, garlic, ginger, jalapeño, half the cilantro, and a quarter of the sliced onion with the fish scraps and a pinch of salt in a blender (an immersion blender will also do the job). Blend until smooth and check the seasoning; it should be acidic but rich; adjust the acid, salt, or spice if needed.
In a bowl, combine the fish with the remaining onion and cilantro, pour over the leche de tigre, and gently mix. Let it sit in the fridge for 5-30 minutes - you want the acid to ‘cook’ the exterior of the fish, while keeping the center raw. When it’s ready, mix in the remaining cilantro and onion, check the seasoning, and adjust if needed.
Serve with boiled sweet potato rounds and Peruvian corn or just enjoy as a snack with cord or plantain chips. ¡salud!
Steak au Poivre
February 2024
Pair with: Kind Stranger, Cabernet Sauvignon, 2021
What you’ll need:
12 oz of your favorite cut of steak (hanger is ours; see note)
salt
2oz freshly crushed peppercorns (chunky, not powdered, and ideally crushed in a mortar & pestle)
2oz vegetable oil
2oz butter
2 tbsp diced shallots
2 sprig thyme
1 sprig rosemary
1 tsp soy sauce
½ tsp Worcestershire sauce
1oz brandy
1 cup good quality dark beef or chicken stock
1/4 cup crème fraîche or ½ cup heavy cream
1 tsp Dijon mustard (optional)
Steps to prepare:
Half an hour before cooking, remove the steaks from the fridge, tenderize if necessary (see note), and season with salt. While the steaks temper, prepare the remaining ingredients. Crush the peppercorns in a mortar & pestle (cover with a kitchen towel at the start as they’re eager to jump out). After the half hour, blot the steaks dry with paper towel. Spread the crushed peppercorns onto a plate and firmly press one side of each steak into the peppercorns to ensure good coverage.
Heat the oil and 1oz of butter in a cast iron or stainless steel skillet over medium high heat until bubbling, and sear the steaks, peppercorn side down, for about 4-5 minutes. Gently flip the steaks, taking care to preserve the crust, and sear the other side another 4-5 minutes, to medium rare (see second note). When the steaks are done, rest on a plate covered with tin foil to retain heat. Discard any excess fat from the pan, and over medium heat, melt the remaining butter, and sweat the shallots, thyme, rosemary, and 1 tbsp of leftover crushed peppercorns. Add the soy & Worcestershire sauces. Deglaze the pan with the brandy (be very careful to avoid any fireballs - turn off the flame before adding the brandy to the pan, and then turn back on to cook down if you’re not comfortable flambéeing). Cook the brandy down to almost dry, add the stock, stir and scrape up any tasty brown bits that are stuck to the bottom of the pan. Simmer until reduced by a third and whisk in crème fraîche or heavy cream, and reduce until the sauce coats the back of a spoon. Remove the thyme & rosemary, whisk in the Dijon mustard, if using, and adjust the seasoning to taste.
Pour the sauce over the rested steaks and serve with mashed potatoes or French fries and poached asparagus.
Notes:
Steak au Poivre is traditionally made with filet mignon, but most cuts will work. Hanger is our favorite: full of flavor, less expensive than filet or ribeye, and tender with a bit of care. If using hanger, flank, or skirt, tenderize before tempering & cooking. Place the steaks in a plastic bag, and, on a solid surface, tenderize by hitting with a meat mallet (or the corner of the underside of a small frying pan), moving across each piece along the grain.
Cooking times will vary depending on the cut and size of the steak, so treat the timing as a guide and use your judgement. If you have particularly thick steaks (ribeye or striploin, for example), you may need to finish the steaks in the oven, so before cooking, pre-heat to 375°F. For doneness, use a thermometer and stop cooking the steaks at 125°F for medium rare (the residual heat will continue cooking them up to 130-135°F).
Roasted Beet & Pickled Mushroom Salad
January 2024
Pair with: Elena Walch, Alto Adige Schiava, 2021
What you’ll need:
4 medium-sized beets, red & golden
vegetable/canola oil
salt & pepper
1 bunch rosemary
1 bunch thyme
2oz Marcona almonds
5.3oz pack beech mushrooms, separated and brushed clean
1T honey
2T rice/white wine vinegar
10oz goat cheese
5oz cream cheese
1t lemon juice
4oz mixed salad greens
Steps to prepare:
Remove the goat cheese & cream cheese from the fridge to soften. Pre-heat the oven to 400°F. Drizzle the beets with olive oil and season with salt & pepper, add a sprig each of rosemary & thyme, wrap in tin foil, and roast on a tray in the oven until a skewer stuck in comes out without resistance (at least 1hr, depending on size).
While the beets are roasting, heat 2T vegetable oil in a medium sauté pan over medium-high heat. When it’s hot and shimmering, toss in the mushrooms, season with salt & pepper, and toss to cover. Sauté 2-3 minutes until they take on a bit of color, add the honey, sautéeing until it bubbles up and glazes the mushrooms, and then deglaze with the vinegar. Reduce by half, then transfer to a covered container and let sit to pickle.
Combine the goat cheese & cream cheese in a food processor and blend until smooth. Add the lemon juice & 1/2t salt, pulse, and adjust the seasoning if necessary, and transfer to a container (or piping bag, if you’re fancy).
Place the Marcona almonds in a small ziploc bag and crush lightly with a rolling pin - we want chunks, not powder.
When the beets are fully cooked (err on the more cooked side - we don’t want any hint of al dente), cool at room temperature. Wearing gloves, and starting with the golden beets, rub off the peels (any stubborn bits or root ends can be trimmed with a peeler or paring knife). Cut into bite-size pieces.
Once the beets are cool, toss in a mixing bowl with 1T olive oil and salt to taste. Add the pickled beech mushrooms and salad greens, toss gently, and transfer to bowls. Add dollops of the whipped goat cheese and sprinkle with the Marcona almonds.
Notes:
Beech mushrooms can be found at international markets. If substituting with button/cremini, cut down to ½” pieces before starting the pickling process.
Tartiflette
December 2023
Pair with: Malvira TreUve or Bricco Barbera d’Asti
What you’ll need:
⅛ c flour
⅛ c butter
½ c dry white wine
½ c whole milk
2 bay leaves
¼ tsp nutmeg
½ tsp Dijon mustard
½ lb grated cheese, Gruyère/Swiss
1.8 lb baby red potatoes, skin-on, washed
2 sprigs thyme
1 sprig rosemary
1 clove garlic
1 tsp vegetable oil
½ lb bacon, cut into ½” x ½” strips
1 medium yellow onion, diced
4 oz Reblochon cheese
Note: while traditionally made with Reblochon (a French cow’s milk cheese from the Alpine region of Haute-Savoie), any good soft rind, mildly funky cow’s milk cheese will do (Brie, Camembert, or my personal favorite, Pious Eddy from local cheese masters, Black Radish Creamery).
2 tbsp parsley, chopped
Salt & pepper to taste
Steps to prepare:
For the sauce...In a medium-sized sauce pan over medium-low heat, melt the butter, then add the flour, stirring constantly, cooking about 5-10 minutes until a rich golden color (congratulations, you’ve just made a roux!). Turn the heat up to medium, and add the wine, whisking constantly to incorporate the roux. Cook for 2 minutes then add the milk, one bay leaf, and the nutmeg. Stir occasionally to prevent sticking from the bottom, until bubbling softly and slightly thickened, 5-10 minutes. Remove from heat and whisk in the mustard, then the cheese in batches. Check the seasoning and adjust if necessary. Consider adding “salt and pepper to taste” or quantify - it definitely needs something
Now for the rest... in a medium-sized pot of cold, salted water, add the potatoes, thyme, and remaining bay leaf, bring to a boil, and simmer until the potatoes are tender. Strain and reserve. In a frying pan over medium heat, add the oil & bacon and the rosemary, garlic, and remaining thyme, cooking until the bacon is slightly crispy. Add the onion and cook, stirring, until the onion is golden. Strain out the fat and remove the rosemary, thyme, and garlic. Slice the potatoes into halves or quarters.
To assemble: in a mixing bowl, toss the potatoes with the onion & bacon, and mix enough cheese sauce to coat generously. Scoop into an appropriate baking dish and top with enough sauce to submerge the potatoes halfway. Cut the wheel of Reblochon in half and then into ½ oz wedges, dotting them around the potatoes but not submerging them. Bake in the oven at 400°F until hot and the Reblochon has taken on a bit of color, about 10-15 minutes. Sprinkle with the parsley and serve with a glass of wine and wrapped in a cozy blanket.
Baked Brie
November 2023
Pair with: Domaine de la Madone, Beaujolas Nouveau, 2023
What you’ll need:
2 chicken breasts
1 tsp honey
Grape jelly or jam, can be store bought
Parchment paper
Non-stick spray
Roasted nuts
Baking tray
Steps to prepare:
Heat oven to 400°F. Cut a square of parchment large enough to fit the brie, and spray the paper lightly with non-stick spray. With a paring knife, score the top of the brie in a crosshatch pattern and brush with the honey. Bake for 10 minutes and check (time will vary depending on oven and size of brie) - it should be golden brown, soft to touch, and bubbling slightly. When done, serve with the grape jelly, fresh baguette, and roasted nuts.
Roasted Chicken & Wild Mushrooms
October 2023
This is one of those dishes that will make your whole house smell amazing for days. It’s aromatic, rich and savory. Deep in flavor and - maybe just bit - heavy on butter. It’s a YOLO dish! Invite a few friends over, open a few bottles of wine and toast to the good life.
Pair with: Ken Wright Cellars, Willamette Pinot Noir, 2022
A few things to know ahead of time:
Recipe serves 2
Allow for ~ 1 hour to prep and cook
Prepare mashed potatoes separately
What you’ll need:
2 chicken breasts, skin on, ideally bone-in
8 tbsp butter
4 tbsp vegetable oil
Salt & pepper
Aromatics (fresh thyme, rosemary, peeled & crushed garlic)
2 cups wild mushrooms, brushed clean, torn into equal, bite-sized pieces
2 tbsp finely chopped shallots (red onion will do in a pinch)
½ cup Pinot Noir
1.5 cups hot dark chicken stock
½ tsp Worcestershire sauce
½ tsp soy sauce
Steps to prepare:
Pre-heat the oven to 375°F.
Pat the chicken breasts dry, season with salt & pepper, and prepare the other ingredients.
In an oven-proof pan (cast iron is ideal!), heat 2 tbsp butter and 1 tbsp vegetable oil over medium heat until the butter is bubbling & foaming. Lay the chicken breasts skin side down, add a couple of garlic cloves and thyme & rosemary sprigs, along with another 2 tbsp of butter. When the skin is nicely golden brown, flip the breasts over, baste with the butter. Once each side is golden brown (~5 minutes per side) pop into the oven until a thermometer inserted next to the bone reads 165°F. ~30 minutes
Transfer the chicken to a resting rack or plate and cover with a tin-foil tent. Discard the contents of the pan, without scraping out the goodies that are stuck to the surface.
Return the pan to medium heat with 2 tbsp of butter 1 tbsp of oil, and, when foaming, add the wild mushrooms, seasoning lightly with salt & pepper. Sauté until golden, then add more aromatics with the shallots, cooking until translucent, without browning.
Turn the heat up to medium-high and hit the pan with the ½ cup of pinot noir (also an appropriate time to have some yourself), unsticking all the good little tasty bits from the pan.
Over medium heat, reduce the wine by ⅔, then add the stock, Worcestershire sauce, and soy sauce, reducing until it sticks to the back of a spoon (this is known as ‘nappe’ or ‘napper’, NAP or nah-PAY). This should take ~20 minutes
Remove from heat, toss the aromatics, and whisk in 1 tbsp butter (known as ‘monter au beurre’, mon-TAY oh BRR).
Check for seasoning and serve with the chicken atop of a lovely pillow of mashed potatoes, along with the Ken Wright Pinot Noir, of course.
