BENEFIT FOR SAUGERTIES FARMERS MARKET

 Harvest Home Dinner Menu

October 2022

Piquillo Peppers stuffed with Shrimp Vinaigrette

Fried Oysters with Remoulade Sauce

Pumpkin Gratin with Leeks and Brie

Puff Pastry Garnish

Crispy Salad of Belgian Endive & Radicchio

with Raspberry Vinaigrette

Poulet au Vinaigre with Red Wine Vinegar,

Capers, and Dijon Mustard

Brown Butter Brussels Sprouts  with Pancetta

Wild Rice Medley with Butter

Wine-poached Pears stuffed with

whipped cream and Mascarpone, Chocolate drizzle,

fresh mint

Pistachio Financier

ROMESCO SAUCE

 ROMESCO SAUCE

Have you ever made it? The Americanized version uses red bell peppers but that is not how it's supposed to be. You can do that of course but you aren't going to get the real deal and there is a huge difference in taste. Romesco was originally devised to be used on fish, grilled fish, but its usage has widened to other foods, including chicken and steak. It is more broadly used when Calçot onions are available. They are similar to scallions but the white part is much larger. They are eaten grilled with Romesco sauce. You can grill other vegetables as well. Instead of red bell peppers chilis are used. The traditional ones are the small Nõra chilies. I couldn't find them so the Ancho is what is recommended and what I used. There are several steps to make this and well worth doing.

5-6 garlic cloves, unpeeled
3 large ripe tomatoes, cored, halved horizontally, seeded
3 Ancho chilies, stems and seeds removed
½ cup red wine or sherry vinegar
5 tablespoons (2 ounces) or 36 blanched almonds and/or hazelnuts, lightly toasted
2 slices crusty bread, crust removed, broken in pieces
6 tablespoons (¾ cup) extra virgin olive oil
1-¾ teaspoons salt

Place the garlic and tomatoes, skin side up, on a foil covered sheet pan. Broil 4-5 inches from the heat. Turn over when charred and well roasted. Place in a bowl, then cover with a towel or plastic wrap.

Put the vinegar and a ¼ cup of water into a saucepan with the Ancho chilies and bring to a boil. Simmer 5 minutes to soften the chilies. Remove from the heat and let sit another 5 minutes covered. When cool remove them and scrape the soft inner meat off leaving the skins. Save the liquid. Use the back side of a knife to do this scraping.  It is a little bit of a delicate operation.Save the paste. Discard the skins.

Toast the bread slices with the blanched almonds in a cast iron pan over medium heat. When toasted, remove and grind to a powder using a mortar and pestle or a blender.

Peel the garlic. Remove the skins from the tomatoes. After steaming they will come off easily.

Put everything into a blender or food processor: the Ancho chili paste, tomatoes, garlic, ground almonds, vinegar, oil, and salt. Process to a puree. 

Taste to see if you want to add more salt. It will be slightly vinegary but an hour or so in the refrigerator will mellow the flavors and bring them together. It needs that resting time. Serve it chilled or room temperature. 

TURKEY TETRAZZINI (OR MUSHROOM TETRAZZINI)

½-¾ pound spaghetti, broken in half 

sea salt 

white pepper 

4 tablespoons unsalted butter 

1 clove garlic, minced 

½ onion or shallot, finely chopped 

 ½ - 1 cup sliced mushrooms, 

optional 1 rib celery, small cubes 

2 tablespoons flour 

1-½ cup turkey, chicken or veg broth 

⅓ cup dry sherry 

⅓ cup heavy cream 

nutmeg 

3-5 cups cubed turkey 

¼ cup frozen peas, optional 

2 tablespoons finely chopped parsley  

1 cup panko ½ cup parmesan or pecorino romano 

2 tablespoon extra-virgin olive oil 

sweet paprika 

Heat the oven to 350°F Prepare an 8 x 8 inch pan smeared with butter. 

Cook spaghetti in salted boiling water until al dente. Remove and drain. 

Melt 2 tablespoons butter then sauté garlic, onion , celery, and mushrooms. Cook about 5 minutes, stir occasionally. 

 Make the Velouté sauce: Melt 2 tablespoons butter, add 2 tablespoons flour, stir to make a tan roux. Add 1 cup broth, sherry, and the heavy cream. Simmer until thickened. Add salt and white pepper. Nutmeg. Add turkey, mushroom and celery mixture, peas, oregano, and parsley. Taste for salt and pepper. If too thick add more liquid. You need 2-½ cups of sauce.  

 Turn the spaghetti into the prepared pan and top with the sauce, mix lightly. The spaghetti will soak up the sauce. If you like it really creamy you could even double the sauce so that the spaghetti seems to be swimming in it. 

 Mix the panko with parmesan and oil. Sprinkle on top. Tap down gently. 

 Bake at 350°F for 25 minutes until bubbly and slightly brown on top. Cool 10 

 Cut portions with a knife, especially if the spaghetti is long. 

 You can freeze this recipe before baking. 

To make it vegetarian use more mushrooms and use a mushroom broth and eliminate the turkey.

RED BELL PEPPER KETCHUP

 

RED BELL PEPPER KETCHUP

© Phyllis Segura 2021

8 red bell peppers, roasted

½ cup apple cider vinegar

½ teaspoon onion powder

½ teaspoon garlic powder or dust

½ cup brown sugar, plus

2 tablespoons Tamarind concentrate

½ teaspoon ground cloves

½ teaspoon ground allspice

1 teaspoon sweet or smoked paprika

1 tablespoon honey

1/3 cup cane sugar

black pepper

salt

cayenne pepper, optional

small handful of dark raisins, optional

Makes 1-1/2 cups

• Start with the red peppers. Broil them to blacken and blister. Cover a large sheet pan with aluminum foil and broil, turning frequently with tongs, to blacken and roast all sides. When the peppers are blackened all around place them in a large bowl and cover it with a cloth. Leave to cool. When cool, take out the seeds and take off the skins. Don’t do it under running water because you will lose all the nice oils. You do have to run some water on some of the persistent seeds, and for your hands. You do this peeling and seeding with your hands.

• Put all the cleaned peppers into a bowl and add the rest of the ingredients up to the honey. Tomatoes have a lot of sugars, but bell peppers don't, so I added more brown sugar as I tasted. Once you have that done take out your blender.

• Put the concoction into the blender in batches and pour the cold puree into a pot. Heat the puree slowly. If it starts to bubble and spit, lower the heat. Stir now and then. Once it gets hot and the spices start to meld together, start tasting it. I added a small handful of raisins at the end to cook in. They melted nicely. You will probably want to add more sweetness so at that point add the honey and some cane sugar. You’re trying to approximate the aftertaste of ketchup here. Probably if you follow the measurements here you will be alright, but everyone has different taste…so little by little adjust the brew to yours. Cook until it thickens to your satisfaction.

•

        Taste and see if it has the right ratio of sweet to sour – agrodolce. Remember that once the finished product sits for a day or so in the refrigerator the flavors will meld and taste slightly differently than what it is now. I added some cayenne a few times and once at the end. Probably just the slightest amount works best. Pour the hot ketchup into a pourable container. I used a Pyrex 4 cup measuring cup and it worked well.

• Pour the ketchup back into the blender for a final spin and mix.

• Find some nice jars and boil them with their caps to sanitize. Leave in the hot water for a    few minutes. Or use whatever technique you know. Using a funnel, fill the jars.

• Cover the jars and let the ketchup cool before storing in the refrigerator. It’s always a good idea to label and date the final product. There are too many times I take an unlabeled jar            out of the fridge and ponder what it is. I don’t always figure it out. 

• It’s all guesswork. I’m wondering if it will come out the same the next time. Since this isn’t a commercial venture, it doesn’t really matter all that much because it would get close.

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THANKSGIVING SUGGESTIONS

Hor D'oeuvres:

Stuffed Mushrooms *

Spiced Walnuts *

Crudites and Dip

Radish, peppers, carrot, broccoli, cauliflower, cucumber,

Cherry tomatoes, celery, asparagus

Dip: Walnut Garlic Potato

Red pepper

Artichoke Garlic

Smoked Salmon Horseradish

Onion Spinach

Shrimp or Scallops with Bacon *

Shrimp on Bread Rounds with Curried Mayo

Coconut Shrimp

Crabcakes with Remoulade Sauce

Pissaladiere (onion, anchovy, tomato on puff pastry)

Prosciutto with fig, salad or fruit or mozzarella

Fried Oysters with Remoulade Sauce

Crostini: Liver Pate

Mushroom Pate

Caponata

Seafood

Artichoke

Black Olive Tapenade

Roast Goat Cheese w/honey walnut

Corn cakes with sour cream and lox *

Smoked Salmon with horseradish and dill on dark bread *

Buckwheat Blini with crème fraiche and caviar

Soups:

Pumpkin/Squash (served in a pumpkin if available) *

Roasted Root Vegetable

Corn Chowder *

Mushroom and Leek

Oyster and Ginger

Corn and Lobster Chowder

 

Salads:

Mixed Greens with Raspberry Vinaigrette

Fennel, Radicchio, Parmigiano with Pear Vinaigrette

Beet and Fennel

Waldorf

Pear, Endive and Gorgonzola

Main Dishes:

                Roasted Turkey or other fowl 

                ( Capon, Goose, Pheasant, Quail, Moscovy Duck, 

                Cornish Game Hens, Squab, Guinea Hen, Poussin)

                Rubbed with Sage and Parsley Butter or Butter and Fresh Truffles

                Giblet Gravy

Stuffing:

Sausage and Sage *

Sausage and Chestnut

Sausage and Apple

Chestnut

Sage and Chestnut *

Cornbread and Oyster

Giblet and Mushroom

Walnuts and Currants

Wild Rice and Hazelnuts *

Wild Rice and Dried Cherry

Vegetables:

Mashed Potatoes

In Skins - Twice Baked *

Plain Mashed

Garlic Mashed

Sweet Squash Pudding

Sweet Potatoes

Maple Whipped *

Roasted with Ginger and Maple Syrup

Candied with (marshmallows)

Celery Root  and Potato Puree

Diced Roasted Vegetables with herbs

Roasted Brussels Sprouts and Chestnuts *

Corn Pudding with Roasted Garlic *

Succotash

Broccoli with Roasted Garlic Oil

Steamed Rutabaga with Butter

Green Beans with Almonds

Peas and Pearl Onions

Baked Rosemary Onions au Gratin

Turnip Puree with orange and nutmeg

Root Vegetable Puree (potato, parsnip, celery root, carrot) *

Braised Fennel with Parmigiano

Wild Rice Cakes

Red Cabbage with Blueberries

Other: Turnips, Rutabaga, Jerusalem Artichokes, Acorn Squash, Butternut Squash,

Beets, Carrots, Fennel, Endive, Corn, Brussels Sprouts

Cranberry Sauce:

Sweet Traditional

With Orange Zest and Ginger

With Grand Marnier

With Pineapple

                        With Red Wine

Etc.

Gelatin Mold

Breads:

Sweet Loaves::

Maple-Pecan Cornbread

Pumpkin Chutney

Cranberry Walnut

Tropical Banana

Mocha Pecan

Iron Skillet Cornbread

Carrot Walnut

Savory Loaves:

Parmigiano Herb

Dill and Cheese

Popovers

Sorbets:

Pear Lime

Pear Ginger

Lemon Apple

Persimmon

Pomegranate

Desserts:

Apple or other seasonal fruit Crisp

Apple Pie with Cheese Crust or Standard *

Apple or Pear Cake with Chocolate Disc

Pumpkin Pie *

Chocolate Cake

Flourless Chocolate Cake

Southern Sweet Potato Pie

Whipped Cream

BIRTHDAY DINNER FOR TWO

 

                                         I loved my birthday celebration. I enjoyed your cooking so much!

Vegan/Carnivore Birthday Menu for Two 

LE GRAND AIOLI BACHELORETTE PARTY

AUGUST 2021

LE GRAND AIOLI

MENU

Caprese Skewers with Balsamic Glaze Drizzle

LE GRAND AIOLI

Vast array of assorted fresh & poached vegetables

Cod, Shrimp, Chicken

Garlic Aioli

Sundried Tomato Aioli

Basil Aioli

Berry Compote 

Vanilla Ice cream

Banana Whipped Cream

Fruit Sauce

Savoiardi