Private Party May 30, 2024 am
Beef Wellington
Gnocchi with Alfredo Sauce
Caesar Salad
Creme Brulee
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Caesar Salad with Garlic Croutons
Yield: 2 servings
2 thick slices Italian bread or 4 thick slices French baguette cut in 1 inch cubes
1 tablespoon oil
1 teaspoon garlic, minced or powder
¼ cup olive oil
1 tablespoon Italian parsley, chopped
½ cup grape tomatoes split lengthwise
1 large egg yolk
1 small anchovy filet or ¼ teaspoon anchovy paste
Juice of ½ lemon
1 teaspoon fresh garlic, minced
½ teaspoon Dijon mustard
1 head romaine lettuce, chopped
Sea salt and pepper to taste
In a bowl combine bread, oil and garlic. Toss to combine then place in oven at 350”F for 15 minutes or until golden brown. Time will differ depending on size of sliced bread.
In a small bowl combine, 1 teaspoon minced garlic, egg yolk, lemon juice, mustard, and anchovy. Stir to combine well. Slowly pour in olive oil while vigorously whisking. Once all oil is added, taste and adjust seasoning with salt and pepper. in the same bowl toss rest of salad ingredients and serve.
Fresh Potato Gnocchi
yield: 2 servings
1 pound russet potatoes, firmly pressed and then riced
½ -3/4 cups all-purpose flour
1 large egg, beaten
1 teaspoon fine sea salt
Kosher salt for pasta water
Preheat oven to 400 degrees
Pierce each potato 3 times with a fork and bake on baking sheet at 400 degrees for 35-50 minutes, depending on size of potatoes. Use a fork to test potatoes and return to oven if still hard in the center. Remove from oven when done.
While potatoes are still very hot, split each and cupping in a clean towel over your hand, scoop insides into a small mixing bowl. Measure 1 cup potato then scoop potatoes into a potato ricer and press through.
Add beaten egg to riced potatoes, mix well, then sprinkle flour into mixture and mix with a wooden spoon until cohesive dough forms. Dough will cool significantly during mixing. Turn dough onto a clean work surface or silicone mat and knead by hand until smooth. If the dough is sticky, add flour 1 tablespoon at a time until dough is only slightly tacky.
Let sit for 10 minutes.
Roll dough into a ball, then using both hands, roll it into a cylinder. Continue to roll until the dough is a rod ½ inch in diameter. Using a bench scraper, cut dough into ½ inch long chunks, lightly dusting with flour if necessary to prevent sticking. Pick up each piece and lightly roll it down a textured gnocchi board onto a lightly floured baking sheet. Gnocchi should all be of similar size for even cooking.
Generously salt water and bring to a low boil (water should be as salty as seawater). Add all gnocchi at once for even cooking. When gnocchi floats and water returns to a boil for 1 minute, strain through a colander for 2 minutes, then sauce and serve immediately.
Alfredo Sauce
- 1/4cup butter, cut into large cubes or slices
- 1 cup heavy whipping cream
- 1 clove garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon Kosher salt (not table salt)
- 1/4 teaspoon pepper
- 1 cups freshly grated Parmigiano-Reggiano cheese
- Add the butter and cream to a large nonstick sauté pan, over medium-low heat; whisk until butter has melted.
- Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
- Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
- Stir in the parmesan cheese just until melted and the sauce is smooth.
- Take off the heat and toss with cooked fettuccine noodles (or your favorite pasta.)
- (If the sauce isn’t quite thick enough, allow it to stand for 2-3 minutes before tossing with the pasta.)
Beef Wellington
yield: 2
ingredients
Tenderloin
4 sheets prosciutto
2 garlic cloves, minced
½ t thyme
4 oz mushrooms, minced
¼ c Dijon mustard
Salt and pepper to taste
Puff pastry
Egg wash
Preheat oven 400F
In a large skillet over high heat add oil. Season steak and add to hot skillet. Sear all sides and remove from pan. Turn heat down to medium and add mushrooms, cook until all liquid and steam dissipates, add garlic and thyme, cook until fragrant. Remove from heat and set aside. Coat meat with mustard and wrap in prosciutto. Lay puff pastry out and add mushroom mixture. Then add meat and wrap puff pastry around. Lay the wellington on a sheet tray lines with parchment paper seam side down. Coat with egg wash and place in the oven for 15-20 minutes depending on the desired temperature.
Classic Crème Brûlée
yield: 8 servings
4 cups heavy whipping cream
8 large egg yolks
½ cup sugar
2 tablespoons real vanilla extract or vanilla bean paste
½ teaspoon lemon zest
¼ teaspoon fine sea salt
Granulated sugar for Brûlée crust
Preheat oven to 325 degrees
In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.
In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.
Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.
Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.