Posts Tagged ‘America’s Test Kitchen’

I Ate It…

Thursday, October 22nd, 2009

Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake


I wanted to take a picture of the last remaining piece of the Triple Chocolate Mousse cake I made to show you but, well… I ate it. So, I’m showing you the cover of the new 2010 America’s Test Kitchen cookbook that recently showed up in the mail and inspired me to make this not-too-original but oh-so-good mousse cake. Mine looked very similar (really!), but I garnished with chocolate marbles instead of chocolate shavings because that’s what I had around from my Chocolate Mousse Kit.

I made this dessert for the second – and final (yippee!) – auction dinner of the year. My last post – lo those many weeks ago – was about the first auction dinner this year. The most recent auction dinner was a study in good menu planning – all tranquility and calm in the kitchen during service – and I don’t think it was just because I was drinking port this time! I did a lot of cooking in advance, which I typically do but it paid off extra well for this dinner.

For appetizers, I served Italian sausage stuffed mushrooms (The Silver Palate Cookbook), brie-en-croute (America’s Test Kitchen Family Cookbook) and smoked salmon mousse on endive (and crackers – those endive don’t have as many leaves on them as you might think! Also from America’s Test Kitchen Family Cookbook). The day before the dinner, I made the mushroom filling and stuffed the mushrooms; wrapped the brie in puff pastry and refrigerated; and made the smoked salmon mousse. A note about the mushroom stuffing – the recipe called for 1/3 cup Bechamel sauce and some chopped black olives. I didn’t bother making the Bechamel sauce, instead I just added a little cream and reduced it down in the filling. I also omitted the olives because they didn’t appeal to me with the Italian sausage. For service, I just got the brie and mushrooms in the oven at the right times and spread the mousse on endive and crackers, and appetizers were done.

For the first course, I served shrimp cocktail (from Sara’s Secrets/Food Network) and a green salad with baked goat cheese rounds (The Best of America’s Test Kitchen 2010). The day before, I made the shrimp cocktail sauce, the vinaigrette for the salad and the goat cheese rounds. The morning of the dinner, I brined and cooked the shrimp and put them in the refrigerator until service. One note about the shrimp cocktail sauce – don’t buy the Thai Hot Chili Sauce like I inadvertently did, just get a “normal” chili sauce and your ears won’t catch fire once the wasabi is added. My second batch was much better! For the baked goat cheese rounds, I didn’t add the herbs to the goat cheese as the recipe called for – I felt there were enough flavors going on with the vinaigrette, shrimp and cocktail sauce, so I just wanted the plain goat cheese flavor coming through. Plating this course was easy, and we had it on the table when the guests came in for dinner.

The main course was New York steak with herb butter (The Best of America’s Test Kitchen 2008), scalloped potatoes (The Best of America’s Test Kitchen 2008), peas and fennel braised with white wine and garlic (Jamie Oliver/Return of the Naked Chef). I made the scalloped potatoes and herb butter the day before. The morning of the dinner, I trimmed the steaks, and cut the fennel and put it in a casserole dish so everything was ready to go at service. A note about the steaks – I decided to do New York steak because it’s a steak’s steak – it doesn’t need a lot to go with it to bring out that rich steak flavor. I bought USDA Prime grade steaks. I could have done perfectly well with USDA Choice grade – the most common grade in the supermarkets – for half the price, but my meat consultant (aka my husband, Terry) was in a meeting and couldn’t be reached at decision time. They were beautiful steaks, though!

With everything prepped, it was a matter of following my time schedule – written out in advance – and executing the plan. Easy-peasy, as Jamie Oliver likes to say. You know, for the most part.

You already know about dessert – Triple Chocolate Mousse cake that I made the day before. Once the main course went out, I cut, plated and garnished the cake, and it was at a nice temperature and ready to go at dessert time.

While I was serving dessert, one guest asked incredulously, “So, you made this cake?!” Yes, yes I did – now, your turn.

Happy cooking (and eating)!

Cathy

Auction Dinner Review and… Lemon Tart?

Thursday, September 17th, 2009

Lovely Lemon Tart in Chartres, France

Lovely Lemon Tart in Chartres, France

This post isn’t really about the lemon tart I had in Chartres, France – but I don’t have any pictures showing what this post is really about, and I do mention lemon tart later. Let me start at the beginning…

I’ve written before about the annual auction and festival at our parish school that raises funds to offset the cost of tuition. “Dinner with the Pastor” is one of the auction items – the winning bidder brings up to six people to the parish house for a special dinner with the pastor and priests that live at the parish house, and our pastoral associate. Two of these dinners are auctioned off each year, and the first one was held last Saturday for nine people. Yours truly was the cook, and when all was over I had some reflections about menu planning and execution that I thought my readers might find useful as well.

First, no matter how much advance planning and preparation is done, there’s always a crunch time – that’s just the nature of fancy dinner parties, especially ones that aren’t given in your own kitchen! The best way to handle crunch time is to roll with it and keep focused on each step that needs doing, and to remember that eventually it will all pass! Some things can be done to minimize crunch time, and I neglected to do at least one of them . . . planning the stove top time and space.

I served a first course of French onion soup gratinee from Tyler Florence’s book Tyler’s Ultimate, and Coquillles St. Jacques (sea scallops in a mushroom cream sauce) from a Buena Vista Winery recipe. I made the soup the day before and re-heated it on the stove while the scallops were in progress. Much to my very helpful (and long suffering?) husband’s surprise, he was given the task of making the scallops while I scurried around on other things. I had prepped all the ingredients and knew he could do it – and I was right, the scallops were perfect.

So far, so good… the problem was that the one stove was taken over with making the soup and scallops, so the main course couldn’t be started until the first course was served and the leftover pans shuttled out of the way. My take-away… consider chilled dishes for the first course so the main course isn’t held up because the first course hogged the stove. Next time (in October), I’m thinking shrimp cocktail (I have a lovely recipe for cocktail sauce, and I’ll cook some beautiful shrimp in advance) along with an iceberg lettuce wedge, housemade blue cheese dressing and a few toasted spiced nuts. These dishes are kind of retro – I’d call them classics – and they’re also “in” right now. Besides, any dish that is made well is always “in”!

Some things that worked well with this first course were presentation, portion size and “user-friendliness”! I served the French onion soup in a small ramekin on the same plate as the scallops, which were served in a shell, and added a little flower for color. Instead of a solid slice of toasted bread and cheese on top of the soup, I made croutons covered with Gruyere which made eating the soup out of the smaller ramekins more manageable. I did small portions of everything so guests could enjoy a variety of dishes without exploding in overstuffed pain.

The main course was bacon-wrapped filet mignon served with a red wine reduction from the Michael Mina cookbook; scalloped potatoes from The Best of America’s Test Kitchen 2008 (they’re called smokey scalloped potatoes and call for smoked Gouda, which I can never find, so I just use regular Gouda – and they are great potatoes); roasted carrots; and tomato salad (cherry tomatoes and pear tomatoes halved and served with a little salt, pepper, olive oil and balsamic vinegar). This is where the stove top planning issue raised its ugly head – I first seared the bacon that was wrapped around the filets, and then seared each side of the filets – tapping my fingers on the counter, waiting for the electric stove top to do its thing to all 12 of my filets (I could count how many sides of bacon and filet searing that adds up to, but why?). Starting the searing 10 minutes earlier would have made the timing between the first and main courses better – but, those darn scallops and that blasted soup pot!

Surely, some things worked well with the main course? Yes – the red wine reduction was made the day before and then re-heated on the stove top, the scalloped potatoes were made the day before so they just had to heat up in the oven, the tomato salad was tossed an hour or so in advance and the roasted carrots took care of themselves in the oven as they roasted. In other words, these were basically “passive” cooking dishes – no one had to stand over them and baby sit them the whole time – and they could be prepped well in advance. We just had to remember at what time to put dishes in and take them out of the oven! That left us to focus on getting the filets seared on the stove top and then finished in the oven, while also clearing first course dishes and getting ready to plate the main course!

Once the main course was on the table, we could breathe for one minute before getting the coffee and tea going, and plating the dessert. Finally – the lemon tart I mentioned earlier! I served individual lemon tarts (The World’s Best Lemon Tart from Richard Sax’s Classic Home Desserts) with a dollop of whipped cream, along with two-bite sized dark chocolate truffles from The Truffle Kit (of course!). While I was glaring at the filets and waiting for them to develop a beautiful seared outside, I should have thought to take the lemon tarts and truffles out of the refrigerator to give them a little more time at room temperature. Plating them was a cinch, and we were basically home free.

One last thing I usually do is to make a timeline for everything that has to happen during “service”. That way, nothing gets fogotten in the heat of battle and you won’t reach to serve the hot potatoes that never actually made it into the oven an hour before!

The final good news – I don’t think the guests noticed or minded that we lagged a little between the first and main courses. They were enjoying good wine and good company, and seemed to think the food was worth the wait.

Bon Appetit!
Cathy