|
| |
| Trim fat and rub meat w ginger. Wrap in plastic and freeze 1/2 hour to chill for easier slicing. Toast sesame seeds in skillet over
medium heat, stirring until browned (5 min). Put steak on cutting board and slice in 1/4" diagonal (on the bias) slices, trimming any fat
as you go. Mix w sesame seeds, soy sauce, oyster sauce, sesame oil, and corn or peanut oil. Refrigerate several hours. (May be
prepared in advance and frozen) Arrange meat in two 11" x 16" baking pans in single layer. Broil in preheated oven 4" from source for
4-5 min until browned. Serve at room temp, garnished w green onions. |
Beet Chips w Curried Sour Cream
Peel beets w vegetable peeler, then slice paper thin w slicer, using stems as handles. Bring water and sugar to a
a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand 15 min. Drain in colander, then let stand in colander 15 min more.
Put oven rack in middle position and preheat oven to 225. Line a shallow baking pan w nonstick liner, then arrange beet slices
snugly in 1 layer and season w salt and pepper. Bake until dry, 1 hr. Immediately transfer to rack to cool (chips will crisp as they cool). Make curried cream while beets bake: Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3-4 min. Stir in curry powder and cook, stirring 1 min. Stir shallot into sour cream in a bowl along w chives, salt and pepper. (Note: chips can be made 5 days ahead and cooled completely, then kept in sealed plastic bag at room temp. Cream can be made 1 day ahead and chilled, covered)
|
Ingredient |
Quantity |
Comments |
|
Beets |
2 |
medium |
|
Water |
1 |
c |
|
Sugar |
1 |
c |
|
Shallot |
2 |
T finely chopped |
|
Olive Oil |
1 |
T |
|
Curry Powder |
0.75 |
tsp |
|
Sour Cream |
0.75 |
c |
|
Chives |
1.5 |
T finely chopped |
Blue Cheese Crisps
| In large bowl w electric mixer beat together butter and blue cheese until smooth. In a bowl whisk together flour and cayenne and add to
cheese mix, beating just until a dough is formed. Halve dough and chill, wrapped in plastic wrap, 30 min. Roll each half into a 1" thick
log. Spread poppy seeds on a large sheet of wax paper and roll logs in seeds to coat evenly. Wrap logs separately in plastic wrap.
Chill until firm, at least 3 hours and up to 3 days (logs may also be frozen about 1 month). Preheat oven to 350. Cut logs crosswise into
1/4" thick slices and arrange on ungreased baking sheets. Bake in batches in middle of oven until golden, 35-40 min, and transfer to
racks to cool. Serve warm or at room temp. May be stored 3 days in airtight container. Makes 60. |
| Butter | 1 |
| stick + 2.5T unsalted, room temp |
| Cheese, Blue | 0.5 |
| lb, crumbled |
| Blue Cheese Puff Tree | Serves |
| For 1" puffs: (about 55). Heat butter in 1 c water. Add flour sifted w salt all at once. Stir quickly w wooden spoon until paste comes away
from side of pan. Remove from heat. Wait 2 min. Add eggs (at room temp), one at a time. When dough no longer looks slippery and a
small quantity will stand erect on end of spoon, drop onto greased baking sheets, a teaspoon at a time, 1" apart. Bake in preheated 400
oven 10 min.; reduce heat to 350 for 10-20 more min. Test by removing from oven; if it doesn't fall, it's done. Cool away from drafts. Cut
horizontally w sharp knife or scissors, snipping out any damp dough inside. For filling: Mash and beat cream cheese until fluffy. Add
heavy cream and beat
till whipped. Crumble and fold in Blue cheese. Place 1 rounded tsp in bottom of each puff and replace top. Use
dabs of whip to hold puffs together in
shape of pyramid. Refrigerate. |
| Egg | 4 |
| unbeaten, at room temp |
| Blue Cheese, Apple & Onion
Canapé | Serves |
| In a food processor, combine cheese, walnuts and cream. Puree until smooth. Season w s&p. In a small
sauté pan, over medium heat, add the oil. When hot, add onions and apples. Season w s&p.
Sauté until caramelized, about 6-8 min. Remove from heat. Stir in vinegar to taste and cool completely. Spread a heaping spoonful of cheese mix over each toasted round of bread. Garnish w small pile
of apple mix and parsley. |
| Nuts, Walnuts | 1 |
| c toasted pieces |
| Apples | 1 |
| c julienne Granny Smith |
| Bread | 24 |
| rounds French, toasted |
| Brie Glazed w/ Sugar & Nuts | Serves | 16 |
| Stir together sugar, nuts, & whiskey or brandy. Cover and chill up to one week (or freeze up to 6 mo) Place cheese on round,
oven-proof platter or 9" pie plate. Bake @500 for 4-5 min. Sprinkle sugar mixture over top & bake 2-3 min more
till sugar is melted and cheese is heated through but not melted. Brush apple wedges w lemon juice. Arrange around cheese w/ grapes and
crackers. |
| Lightly flour baking sheet. Place puff pastry on sheet and roll out gently to remove fold lines (1/8" thick). Place Brie in center & spread
1 pkg cheese over. Turn Brie over and spread on remaining cheese. Bring pastry up around sides and over top, wrapping completely.
Trim off excess. Turn over and place seam side down. Cut out decorations from scraps. (Note: can be
prepared 1 day ahead. Cover & refrigerate. Bring to room temp before
baking.) Combine egg & water. Brush over top. Bake in preheated 375 oven until golden, 30-35
min. Let stand 10 minutes |
| Cheese, Brie | 1 |
| wheel(14-18 oz) |
| Cheese, Garlic/herb
| 2 |
| 4 oz pkg |
| Puff Pastry | 1 |
| 10x9 sheet frozen |
|