Béarnaise Sauce

November 29, 2014

Bon Appétit/epicurious

Use for Steak oscar (Bernie’s elk back star, crab & asparagus spears, top with sauce.) Makes 1 Cup.

  • 1 Tb plus 1 C unsalted butter (2 sticks)
  • 3 TB minced shallots
  • Salt & Pepper
  • 2 large egg yolks
  • 2 TB Champagne vinegar or white wine vinegar .
  • 1 TB lemon juice (or more)
  • 1 TB finely chopped fresh tarragon leaves.

1. Medium heat, melt 1 Tb butter, add shallots, stir  in vinegar. Cook over med heat until vinegar evaporated (3-4) minutes. reduce heat to low, continue 5 min longer. Transfer shallots to bowl, cool.

2.fill blender with hot water

3. Melt 1 C butter in small sauce pan until butter is foamy, transfer to measuring cup to pour into blender.

4. Empty water from blender, dry well. Combine egg yolks,lemon juice, & 1 Tb warm water into blender. Purée until smooth. Remove insert lid, with blender running slowly pour in melted butter. – discard milk solids at bottom of cup. Continue blending 2-3 min until creamy.

5. Pour into medium bowl,stir in shallot reduction and child tarragon. Taste, add more lemon juice if desired




WSJ Nov 2014 Cod recipe serves 8. 25 min prep. 500º Oven

Tomato Caper Vinaigrette – makes 8 Cups!

In a small bowl whisk together:

  • 1 C olive oil
  • finely grated zest of 2 lemons
  • juice of 4 lemons
  • finely grated zest and juice of 1 orange
  • ¼ C salted capers (previously soaked 1 hour and rinsed, drained)
  • ¼ C julienned basil
  • 2 large shallots thinly sliced
  • 2 pints (4 C) cherry tomatoes quartered
  • 1 small bulb fennel trimmed, thinly sliced

Let sit 30 min to 5 hours before serving, do not refrigerate.


ROASTED COD – place baking sheet on top rack in oven.

  • 4 LB piece of skinless cod fillet, rub with ¼C olive oil. Season with salt & pepper.

Remove hot baking sheet from oven, quickly lay fish on it (it will sizzle).

Bake until fish is flaky, juices run white (not clear) 15 min.

Transfer fish to platter, drizzle with pan juices, spoon tomato caper vinaigrette over fish.

  • Scatter ¼ C  roughly chopped parsley and/or chives over top.


NOTES: can use halibut, 400°, 10 min top rack.

Vinaigrette Walnut oil

November 20, 2014

WSJ Nov 2014 Makkes ¾C.

Whisk together:

  • 1 TB sherry or dark balsamic vinegar
  • 1 clove garlic finely minced
  • ¼ tsp each salt , pepper
  • 1 TB grainy mustard

Let sit until salt dissolves and garlic softens, 15 min

  • Slowly add ½C walnut oil.


WSJ Nov 2014.  make ahead while dinner is cooking, let sit 30 min or more.

This is a classic basic recipe. The secret is to make it fresh. Basic portions: 3 parts oil to 1 part vinegar (light vinegars like champagne/rice need less oil)

Let shallots sit in vinegar and salt then add oil.

  • ¼ tsp fine sea salt
  •  1/8 tsp pepper
  • 1 Tb Dijon mustard (optional)
  • 1 small to medium shallot finely minced
  • ¼ C vinegar (either white balsamic or red or white wine vinegar)

Mix above ingredients together, let sit until salt dissolves and shallots soften about 15 min.

Then add olive oil slowly, whisking until emulsified.

  • ¾ C olive oil

Ted’s Glögg

November 20, 2014

Glögg Serves 15

Need large stainless steel pot, steel strainer to flame sugar cubes, small steel pot to warm vodka to flame sugar, medium strainer to filter wine if cheese cloth not used.

Basically equal parts red wine and port, (e.g. 1 750 ml bottle wine and 1 750 ml bottle port and up to 1 bottle 750 ml vodka). Simmer with spices:cinnamon stick, cardamom seeds or pods, cloves, orange peel, vanilla bean, fresh ginger. Caramelize some sugar either flaming cubed sugar with vodka or simmer in a pot to caramelize sugar. Serve with raisins soaked in brandy and slivered blanched almonds.

WINES warm wine and spices in large stainless steel pot for 1 hour. Do not boil.

  • 1 bottle 750 ml red wine (burgundy or merlot or claret)
  • 1 bottle 750 ml ruby port

SPICES – put all (except whole orange) into cheese cloth or strain later using a medium sieve .

  • 1 tsp about 20 Cardamom seeds, crushed with pestle
  • 1 vanilla bean sliced open and scrape seeds
  • 15 whole cloves
  • 1 stick cinnamon
  • 1 inch fresh ginger (grate or slice thin)- optional
  • thin peel of an orange (save some peel to caramelize  with sugar)- stud peeled orange with cloves and put orange into pot of wine

Carmelize Sugar – Two options: use stainless strainer, small stainless pot to warm vodka OR caramelize in saucepan

  •  750 ml vodka
  • ½ LB sugar cubes
  • Option One:   Flame sugar cubes in strainer method: stack some cubes sugar in flat strainer over pot of wine. Pour warmed vodka over sugar, light with BBQ lighter. wait until all blue flames gone, repeat sugar stack, vodka, lighting flame until all sugar carmelized. OR
  • Option Two: Carmelize sugar in in pot with vodka. Warm over med-low, stir until golden syrupy. Simmer 15 min until large bubble form – now you have carmelized sugar, pour into warm wine quickly before sugar gets hard.

Garnish – serve Glögg warm, let guests add almonds & raisins.

  • 1C raisins (cover with vodka or brandy, warm in microwave, store in jar in refrigerator)
  • 1 cup slivered almonds