The Most Illustrious Minnesota Dinner Club

We're back

noreply@blogger.com (Philip Blackburn) — Tue, 20 Jul 2010 03:31:00 +0000

Prestonia hosted a 4th birthday party for Percy, a 10th anniversary for Philip and Preston, and a tea party that evolved into a major dinner event with many friends old and new:
Mosher Phams: Jolee, Huy, Ani, Elliot;
Oerter Pratumwons: Karen, Mee, Gavin, Nolan
Mary Disney and Jacqui
Don Engstrom and Mark
Jeff V
Nancy and Craig

Mai Village: Where's the Beef?

noreply@blogger.com (Philip Blackburn) — Sun, 23 Sep 2007 18:20:00 +0000

September, 15, 2007, a date that will live in infamy. We were all too busy to cook and host so Preston proposed Mai Village Vietnamese Restaurant on University Ave. There we risked Mad Cow and Footh and Mouth by ordering the Bo 7 Mon; seven courses of dead cow. Then we repaired upstairs for the tour of Vietnamese antiques now owned by Hoang Doan [?], who has everything imperial that the Commies got rid of (one way or another): vases, tables, carvings, ceramics. All priceless and last sat on and drunk from by Bao Dai himself. Who would have thought, driving by, that old Hue was just aove your moonroof?

Then Marianne tendered her resignation and the rest of the MIMDC future hangs in the balance.

Bon Apetit at Nancy and Craig's New Place

noreply@blogger.com (Philip Blackburn) — Sun, 05 Aug 2007 20:47:00 +0000

Our first dinner club to take place in the (strangely familiar) Nancy and Craig Homestead, and our first Jolee-less. We were joined by Anne who replaced Marianne, who got a better offer.

CROSTINI WITH EGGPLANT PESTO

SMOKED SALMON AND BASIL ROLLS WITH CREME FRAICHE

CHILLED ROASTED TOMATO SOUP WITH PESTO

SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE

GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, AND TOMATOES

WATERMELON, RICOTTA SALATA, BASIL, AND PINE NUT SALAD

RASPBERRY-CREME FRAICHE TART

Marianne's freshness of the season

noreply@blogger.com (Philip Blackburn) — Tue, 05 Jun 2007 18:55:00 +0000

June 9, 2007 and Jolee's last in attendance :(

This is a dinner aimed at the freshness of the season. Brian will be joining us for dinner, so please adjust the recipe quantities accordingly.

Jeff: wine (Brian will also bring two bottles) - I think a white and a red would be a good - have fun selecting!

Jolee - Mexican Shrimp Cocktail

Philip - Asian Pear and Watercress Salad

Preston - Chilled avocado soup

Me: Tuna steaks and sesame green beans

Nancy:
Strawberry and Rhubarb Galette
Ingredients:
1-1/2 cups flour
1/4 tsp. salt
1 stick of frozen butter, chopped into chunks
1/3 cup cold water
1 cup fresh strawberries
1 cup fresh rhubarb
1/2 cup of sugar
1 tsp. cinnamon or nutmeg powdered sugar to taste

Preparation:
Pulse flour, salt and butter in a food processor. Add water, then process that, making sure to stop while there are still chunks of butter. Pour out onto a sheet of plastic wrap, then mold into a disc shape with your hands. Place into the refrigerator.

(If you don't have a food processor, you can use a pastry blender. If you use this method, the butter doesn't have to be frozen, just cold.)

Place strawberries and rhubarb onto the piecrust. Add sugar and cinnamon or nutmeg.
Pinch the dough up on the sides around the fruit and toppings and place in the oven at 425 degrees for 30 minutes. Dust with powdered sugar before serving.

The Last Supper

noreply@blogger.com (Philip Blackburn) — Wed, 28 Mar 2007 01:16:00 +0000

What can beat Babette's Feast? How about Seder? It was good enough for Jesus.

Of course, we had to pose for the camera to recreate Michelangelo's famous meal.

Saturday, April 7, 2007 at 6:30pm
Philip's Place

Percy enjoyed his first dinner club and most especially the paw-washing rituals.

Our Order of Worship was taken from this rabbinical source:

Drinks
Jeff; sherry and a Bordeaux-type red

We all painted crosses on the doors in lamb's blood; our first-borns were fine. Not so sure about any Egyptian neighbors though.

Here was the Seder plate of ritual food; rubber eggs, bitter herbs (endive) and charoset (here lovingly arranged crucifixion-style). The shankbone was replaced by the equally symbolic walrus penis bone (which was also not easten).

Hummus and olives: Marianne.

Chicken Soup with Matzoh Balls: Jolee

Braised Lamb of God: Philip

It wasn't kosher but hallal killed.

Persian Charoset: Preston

This symbolized the mortar used to make the Egyptian slave-owners' pyramids. It is historically untrue (they were neither built with mortar nor by slaves) and tasted better too.

Macaroons: Nancy (with the orange zest option)

112 Eatery

noreply@blogger.com (Philip Blackburn) — Sun, 04 Mar 2007 19:21:00 +0000

Nancy proposed Minneapolis's 112 Eatery on a snowy March 2 (the very next day being Craig's birthday). They had also just sold Nancy's house and bought a new one together. We ate, drank, and didn't have to shop or do the dishes.

Marianne is pleased with her duck dish.

Philip selected a cheeseburger.

Jeff the unpronouncable greens.

To Jolee went the ribs.

While Preston went for the tuna.

This looks like a sirloin

No idea what this was.

At last dessert: Tres Leches, Carrot Cake and Banana Cream Tart.

Next date:
April 7 at Philip's

Jeff's Valentine's Day Dinner

noreply@blogger.com (Philip Blackburn) — Fri, 09 Feb 2007 15:40:00 +0000

Sunday February 11th, 2007
Time: 6pm

Appetizers:
Lima Bean Puree with olives and shaved Pecorino- Preston
Apple, blue cheese, and hazelnut salad on endive- Marianne
Savory Vermentino white wine- Philip

First Course:
Artichoke, fennel, crispy pancetta salad- Jolee

Main Course
Scallops with brussel sprouts- Jeff

Dessert
Tres Leches white cake- Nancy

RECIPES:

Lima Bean Puree with Olives and Shaved Pecorino

TOTAL TIME: 35 MIN
SERVES: 10
ingredients
4 cups fresh lima beans (from about 5 pounds in the pod) or two
10-ounce packages frozen baby limas, thawed
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 rosemary sprig
2 garlic cloves, minced
2 1/2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
3/4 cup oil-cured black olives (about 4 ounces), pitted and halved
1/4 cup coarsely chopped flat-leaf parsley
One 2-ounce piece of Pecorino Romano cheese, shaved with a vegetable
peeler (3/4 cup)
Thin baguette slices, toasted

directions
If using fresh limas, blanch them in a large saucepan of boiling
salted water until just tender, about 5 minutes; drain.
In a large saucepan, heat 3/4 cup of the olive oil with the rosemary.
Add the lima beans and garlic and cook over moderate heat until the
limas are soft, about 10 minutes. Drain the beans in a fine sieve set
over a heatproof bowl. Discard the rosemary sprig and reserve the oil.
Transfer the lima beans to a food processor and pulse until pureed.
With the machine on, gradually add the reserved oil and process until
smooth. Add 2 tablespoons of the lemon juice and season with salt and
pepper.
In a bowl, combine the olives, parsley and the remaining 1 tablespoon
of oil and 1/2 tablespoon of lemon juice. Add half of the cheese and
toss gently.
Spoon the lima puree onto a platter or into a bowl. Scatter the olive
mixture and the remaining cheese shavings on top and serve right away,
passing the baguette toasts alongside.
MAKE AHEAD The lima bean puree can be refrigerated overnight. Serve at
room temperature.

Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

by Laura Werlin Yields 35 to 40 hors d'oeuvres.

ingredients

1 large (about 8 oz.) tart-sweet red apple, such as Gala or Braeburn,
cored and cut into 1/8-inch dice
3 oz. blue cheese, crumbled (to yield about 3/4 cup)
3/4 cup finely chopped celery (from about 2 large ribs)
3 Tbs. mayonnaise
1 Tbs. fresh lemon juice
Kosher salt
5 Belgian endives, leaves separated; smallest leaves saved for another use
1/2 cup hazelnuts, toasted and coarsely chopped
how to make

In a medium bowl, combine the apple, blue cheese, celery, mayonnaise,
and lemon juice. Stir gently to combine. Season to taste with salt.

To assemble, mound a small spoonful of the apple mixture onto the core
end of each endive leaf. Sprinkle with the hazelnuts and serve.

Make Ahead Tips

To bring this hors d'oeuvre to a party, pack the apple mixture, the
endive, and the hazelnuts separately and quickly assemble them once
you arrive (don't make the apple mixture more than an hour ahead).
Also, you can toast and chop the hazelnuts for up to one month in
advance and freeze them in an airtight container.

ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD
4 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 small shallot, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide
strips (about 1 1/2 cups)

1 lemon, halved, plus 2 tablespoons fresh lemon juice
4 large artichokes

1 large fennel bulb with fronds, bulb halved lengthwise and very
thinly sliced crosswise, fronds chopped
2 medium heads of frisée, torn into bite-size pieces

Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl.
Season dressing to taste with salt and pepper.

Heat remaining 1 tablespoon oil in nonstick medium skillet over
medium-high heat. Add prosciutto and sauté until crisp, about 4
minutes. Transfer prosciutto to paper towels to drain.

Fill medium bowl with cold water. Squeeze juice from lemon halves into
water; add lemon halves. Cut off stem from 1 artichoke, then bend back
all outer leaves and snap off where leaves break naturally (only small
cone of pale green inner leaves will remain). Trim off all dark green
parts. Cut out and discard choke. Slice artichoke bottom very thinly.
Place in lemon water. Repeat with remaining 3 artichokes. Do ahead
Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let
stand at room temperature.

Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon
juice and sliced fennel; toss. Mix in frisée and dressing; toss.
Season salad with salt and pepper. Sprinkle with prosciutto and
chopped fennel fronds.

Scallops with Brussels Sprouts

FAST
TOTAL TIME: 25 MIN
SERVES: 2
Brioza has a brilliant way of preparing brussels sprouts: Rather than
cook them whole, he thinly slices them, then sautés them with
pancetta, shallot and garlic until they're shredded and soft.
ingredients
1/4 cup crème fraîche
1/4 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 tablespoon snipped chives
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 jumbo scallops (about 3/4 pound)
6 thin slices pancetta (about 2 ounces)
1/2 pound brussels sprouts, thinly sliced
1 shallot, thinly sliced
1 tablespoon unsalted butter
1 garlic clove, minced

directions
In a small bowl, whisk the crème fraîche with the finely grated lemon
zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive
oil. Season the lemon-chive crème fraîche with salt and pepper.
In a medium skillet, heat the remaining 2 tablespoons of olive oil
until shimmering. Generously season the scallops with salt and pepper
and add them to the skillet. Cook the scallops over moderately high
heat, turning once, until they are golden and just cooked through,
about 5 minutes. Transfer the scallops to a plate; tent with aluminum
foil to keep warm.
Meanwhile, in another medium skillet, cook the pancetta over
moderately high heat, turning once, until browned and crisp, about 4
minutes. Add the brussels sprouts and shallot and cook, stirring,
until the brussels sprouts are softened but still bright green, about
2 minutes. Off the heat, stir in the butter and garlic and season with
salt and pepper; transfer to plates and top with the scallops. Serve
with the lemon-chive crème fraîche.

Tres Leches Cake

INGREDIENTS:
Cake ingredients -
9 eggs
1-1/2 cup milk
12 tablespoons butter, softened
2 cups flour
1-1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
1 teaspoon cream of tarter
Three Milks -
2 cups heavy cream
1- 5 ounce can evaporated milk
1- 14 ounce can sweetened condensed milk
Cream Icing Ingredients -
2 cups heavy cream
1/3 cup sugar
PREPARATION:

For cake: Preheat oven to 350. Separate egg yolks and whites, keeping
whites at room temp. In bowl of an electric mixer, cream sugar and
butter together until pale yellow and fluffy. Add egg yolks and beat
until fluffy again, 2-3 minutes on medium-high speed.

In a separate bowl, combine flour and baking powder. In a third bowl,
mix milk and vanilla. Alternately add the flour mixture and the milk
mixture to the butter mixture (a fourth at a time) until all are
combined. Beat until smooth after each addition. Beat egg whites with
cream of tartar until soft peaks from and, using a large spatula,
gently but thoroughly fold into flour and butter mixture. Grease
bottom of a 9 x 13 inch metal baking pan. Pour in batter and bake for
approximately 25 minutes, until golden brown. Allow to cool. (May also
be baked in an 11.5 by 17.5 inch sheet pan for 20 minutes; this size
rises very evenly, helpful for inexperienced cooks.
For Milks: Stir the milks together thoroughly; do not beat. Don't
refrigerate canned milks before using.

Creamed Icing: Whip cream and sugar together until stiff. When cake is
cool, slice or peel off the thin top crust. Ice sides first, creating
a small lip on top onto catch milk mixture. Pour milk mixture evenly
over top of cake (if necessary, poke holes in cake with a knife or
toothpick to facilitate soaking; you will probably need only 3/4 of
mixture). Finish icing top. Refrigerate. (if using an 11.5 x 17.5 inch
pan, cut cake in half to make 2 equal pieces. Soak first layer, ice
top if desired, and place second layer on top of it. Proceed as above.
Serves 12.

Look forward to seeing eveyone on Sunday!......can you believe nothing
chocolate for Valentines Day???? What am I thinking?

Life is ten percent what happens to you and ninety percent how you
respond to it.

...the evening of charm concluded with hand and foot massages, and a Maya herbal chorus. We meet again on March 2 at 112 Eatery.

Babette's Feast, Nov 17, 2006

noreply@blogger.com (Philip Blackburn) — Wed, 15 Nov 2006 04:02:00 +0000

Friday is Preston's turn to host the meal and, since it's not so far from Thanskgiving, he's taken on the task of being Babette. We need to win the lottery to pay for the ingredients or make substitutions up the whazoo. My turtle is going to be aligator but we did find some foie gras before they ban it.

MENU

Amontillado (semi-dry variety of Sherry, Spanish) [Philip]
§ Potage a’la Tortue (Turtle Soup) [Philip]

Champagne, high quality medium-bodied champagne, French [Jeff aka Craig] (in the movie this was Veuve Cliquot)
§ Blini Demidoff (Buckwheat cakes with caviar) [Marianne]

§ Caille en Sarcophage avec Sauce Perigourdine (Quail in Puff Pastry Shell with Foie Gras and Truffle Sauce) [Preston]
Bordeaux style wine or a fine Cabernet from California [Craig] (in the movie this was a Burgundy)

§ La Salade Pelligrino (Salad Course) variety of greens dressed with a vinaigrette [Preston]
Water

§ Les Fromages (Cheese and Fresh Fruit, preparer's choice, though should be small portioned.) [Jolee]
Fine Port [Jolee]

§ Baba au Rhum avec les Figues (Rum Cake with Dried Figs) [Nancy]
Coffee

NB On this occasion the role of Jeff was suavely played by Craig Christenson (Mr. Nancy Miller).

Following the feast we were treated to photos from Marianne's trip to Thailand and Craig's trip to Jutland.

-------------------------------------------------

To understand the theme of this dinner one has first to understand the character Babette. A noted Parisian Chef, she has to flee for her life and is sent to the home of the most frugal sisters in a cold bleak coastal village in Jutland, Denmark. The main ingredients of the daily fare are stale alebread soup and dried salt fish. Babette quietly transforms this evil gloope into tasty, lovingly prepared meals that bring smiles to the hard and wind creased faces of the villager's.

Then Babette wins the French Lottery and decides to give the village a special celebration dinner in honour of the clergyman father of the two sisters. The community are petrified of indulging in any French style decadence and decide to eat the meal in silence with no mention of the food or wine at all.

The ingredients for this amazing meal arrive by boat, the villagers have never even imagined fare like this. A cage of live quail. An enormous live sea turtle, umpteen cases of wines, champagne and liquor are trundled up to the sisters house. The knowledge, planning and cost of this meal is beyond belief. A great barrow load of animal bones and a calf's head arrive to be rendered down to fine stocks and sauces. To watch this woman knowingly and lovingly prepare dishes she hasn't been able to cook for some 14 years is wonderful, what pleasure it must have given her , knowing how astounded and delighted her reluctant diners were going to be. As each sumptuous course goes to the table the atmosphere softens, the faces glow and Babette seduces the palates of the frosty bickering villagers until they become utterly adorable. All the while they speak nothing of the food, they just become more amiable to each other. The only one who speaks is the General Loewenhielm who recognises Babette as the famous Chef from the Cafe Anglais purely by her Caille en Sarcophage, what an accolade after all those years!

When it is revealed that Babette has spent every last penny of her fortune on the meal one is quizzed to decide wheather she did this to re-live her past glory once again or is this an example of extreme sacrifice for the delight of one's fellow man, giving without counting the cost, labouring without expectation of reward.

-------------------------------------------------------------------

  Each of the recipies will serve 12, the number for which Babette prepared her feast.

However, since we are serving for 6 please half the ingredients.  

-------------------------------  

The First Course  

POTAGE A LA TORTUE  (Green Turtle Soup)  
This recipe was taken from the notebooks of Adolphe Duglere, the best known chef of the Cafe Anglais.  
1 live green turtle (about 5 kilos) 
1 recipe for consomme (recipe follows)
1 recipe for chicken-meat stock (recipe follows) Madeira (or sherry) 
l bouquet garni (basil, marjoram, rosemary, savory, thyme and parsley tied together in muslin) l bouquet garni of peppercorns and coriander 
4 medium carrots
 l small cabbage 
1 turnip
 1 large unpeeled apple salt and pepper to taste croutons for serving (recipe follows)

  1. Slaughter the turtle and hang it to bleed for 3 - 4 hours.  
2. Butcher the turtle, setting aside separately the breastplate and carapace, the meat and the innards. Clean the innards well.  
3. Cut the carapace and breast plate into pieces and plunge these into a large pot with rapidly boiling water. Let the pieces blanch for 5 minutes. Drain rapidly, run the pieces under cold water and remove and discard the outer sheilds that cover them.  
4. Place the cleaned pieces in a large saucepan and cover generously with the consomme. To the saucepan both bouquet garnis, the vegetables and the apple. Over a high flame bring  just to a boil. Immediately lower the flame and simmer gently, uncovered, for about 7 hours.  
5. While the consomme is simmering, bone the turtle meat and cut into 1 cm cubes. Place the meat in the chicken-beef stock, bring  just to a boil, reduce the flame and let simmer just until the meat is tender (about 2 hrs). Keep the meat warm in the stock.  
6. When the carapace and breast plates have finished cooking, strain the soup through a cloth, heat through and add 2 cups of Madeira (or sherry) to each litre of stock. Heat through. A few minutes before serving stir in two-three tsp. of the Amontillado sherry to be served with the meal.  
7. Immediately before serving place the turtle pieces in the soup. Garnish with the croutons and serve at once.  
Note: This soup should be served with a medium-dry Amontillado wine.  
Note: If using tinned turtle meat, follow all of the above steps simply substituting additonal turtle meat for the carapace and breast plates used in preparing the stock.   

Consomme   
Consomme is nothing more than a stock that has been perfectly  clarified until completely clear and sparkling. The following  consomme (consomme blanc de veau) is considered ideal for making the turtle soup, above.  2 kilos uncooked veal bones, cracked 
1 stewing hen, cut into convenient pieces
 1 1/2 kilos uncooked veal shank meat 
2 medium carrots
 2 medium onions
 2 stalks celery 
l bouquet garni with 2 unpeeled garlic cloves and 2 whole cloves added to 3 or 4 sprigs of parsley, 1/2 bay leaf, 2 sprigs fresh thyme 2 tsp salt    

1. Place the veal bones and veal meat into a kettle, pour over cold water to cover, bring to the boil and let boil very gently for 5 - 6 minutes. Drain and rinse well under cold water. Rinse the kettle. Return the bones and meat to the kettle, pour over fresh cold water to cover and bring just to a bare simmer. Skim and then add the vegetables, chicken, bouquet garni and salt.  Continue this bare simmer, partially covering the kettle, for 4 - 5 hours, adding boiling water only if the liquids evaporate below the level of the ingredients. When cooking is completed discard the bouquet garni and strain the stock into a clean bowl. 
 2. To degrease, let the stock settle for 5 - 6 minutes and then skim the bulk of the fat from the surface with a large spoon. Draw pieces of paper toweling across the surface of the stock to absorb the last remnants of the fat.  
3. Taste the stock. If it is to weak, boil down to concentrate the strength. Correct the seasoning with salt and pepper to taste.   

Chicken-Meat Stock   about 1 1/2 kilos each mixed meat and poultry bones and meat scraps
 2 medium carrots 2 medium onions 
2 stalks celery
 l bouquet garni (see recipe for consomme) 
2 tsp salt

  1. Place the meat and bones in a kettle, pour over cold water to cover, bring to a bare simmer and skim the surface. Continue to simmer, skimming often, until scum no longer rises to the surface. Add the remaining ingredients and continue to simmer, partially covered, for 4 - 5 hours longer, skimming occasionally if necessary and adding boiling water if the liquids evaporate below the surface of the ingredients. Before adding the turtle meat discard the bouquet garni and strain the stock through a cloth.  

-----------------------------------------------------------------  

The Second Course  

BLINIS DEMIDOFF

 This is a recipe that is Russian in origin but that was later refined at the Maison Doree, a restaurant Count Demidoff  frequented with the many women to whom he paid court.

It is also legitimate to substitute smoked salmon for the caviar, so long as those that do this are aware that they are then serving Blinis Romanov and not Blinis Demidoff.   
2 cups clarified butter (see note below), melted 
1/2 kilo malossol (lightly salted) caviar 
2 cups sour cream
2 cups milk, scalded and then cooled to lukewarm 
l cup each buckwheat flour and white flour, both sifted 
4 eggs, separated 
l envelope dry yeast (1 oz) 
1 tsp each salt and sugar  

1. In a large warm bowl soak the yeast in 1/4 cup of warm water.  After about 10 minutes, add l cup of the milk.  
2. Sift both flours together. Resift the flours and salt and stir 1 cup of this mixture into the yeast. Cover and let rise for 1/2 hour. Add the remaining milk and flour. Lightly beat the egg yolks and add these to the mixture. Beat until smooth and then let stand and rise until doubled in bulk (about 1 hour). Add 3 tbs of the clarified butter. Beat the egg whites until stiff and then fold these into the mixture. Let stand to rise for « hour.  
3. To make the blinis, use a cast-iron or other heavy 5" (8 cm) skillet. To the skillet add 1 tsp of the clarified butter and heat. Pour in 1 tbs of the batter at a time and cook for 1 minute. Over the pancake spoon a bit of butter, turn and cook for « minute longer. Remove the blini and keep warm in a low oven. Continue cooking until all of the blinis are made.  
4. To serve, place the blinis on a preheated serving platter. On one half of each blini place heaping spoonsfull of the caviar. Pour over the remaining clarified butter and then, on the second half of the blinis, pile the sour cream.  

Note: Such blinis are ideally served with the dryest possible of  Champagnes, very well chilled.    To Make Clarified Butter   To make clarified butter, very slowly melt about 1 1/2 times the required amount of butter in a skillet. Let stand for several minutes and then strain carefully, not letting the residue or water pour back into the butter.

-------------------------------------------------------------------------------   

The Main Course  

CAILLES EN SARCOPHAGE  (Quails in Pastry Cases)  

12 quails, dressed and half boned, with heads intact
 1 recipe for game stock (recipe follows) 
1 recipe for brown chaud-froid sauce (recipe follows) 
12 pastry cases (recipe follows) 
250 gr fresh foie gras (goose livers) 
250 gr truffles, finely diced 
4 large truffles, sliced thinly 
36 large seedless grapes 
3 tbs butter
 2 tbs each Cognac and Madeira wine

  1. In a heavy skillet melt the butter and in this lightly saute the goose livers. When they are just beginning to brown, remove from the heat. Let cool for several minutes and dice the livers finely. Add the diced truffles and moisten with 2 tbs of the Madeira wine. Mix gently but well and with this salpicon, stuff the birds.  
2. Wrap each bird in a piece of muslin cloth, folding the head under a wing. Poach the birds in the game stock for about 15 minutes. Drain the birds and set them aside to keep warm.  
3. Strain the liqueur in which the quails were cooked. With a spoon remove most of the surface fat, and then, by running paper towelling over the surface, completely absorbe the remaining grease. Reserve « of this stock for use in making the chaud-froid sauce. Return the other « of the stock to a saucepan, add the brandy and bring to a boil. Reduce the flame and let simmer until the stock is nearly jelly-like in consistency. Keep warm.  
4. When the chaud-froid sauce is ready take the following steps: 
a: Transfer the birds to the pastry cases, with the heads proturuding from the cases. 
b: Gently spread the birds with the now jellied stock. 
c: Coat the birds with the chaud-froid sauce. 
d: On the breast of each bird place 1 large, thin truffle slice and three large grapes. 
e: Serve on preheated plates.  
Ideally served with a red Burgundy wine such as Clos de Vougeot    Game Stock  

Note: As many of these ingredients are not always available, one may substitute brown meat stock (see recipe which follows later on) but with the addition of the white wine, peppercorns, juniper berries, and sage as listed in this recipe.  
1 1/2 kilos breast or other cuts of venison 
450 gr trimmings of hare or rabbit
 l small pheasant or partridge, trussed 
3 onions, halved 
3 medium carrots, quartered
 1 1/2 cups white wine
 1 bouquet garni (with 3 sprigs parsley,
1 sprig thyme, 
1/2 bay leaf,
2 unpeeled cloves garlic and 2 whole cloves, tied in muslin 
6 - 8 peppercorns
l tsp juniper berries 
1/2 tsp sage salt as required  

1. Prepare as for brown meat stock (recipe which follows) but deglaze the pan after the meat and vegetables are browned with the white wine instead of water.   Chaud-Froid Brune Brown Chaud-Froid Sauce  This may be the most complex of all French sauces as it is dependent on the use of a brown stock, a jelly stock and two other sauces. Although time-consuming, it is not a difficult sauce to make. As I mentioned earlier, substitute recipes (which may be good but will not be great) may be found in many cookbooks. Any  cook who goes all out and prepares the sauce in its original form will feel well rewarded. That is a promise.  

For the Brown Meat Stock   
1 1/2 kilos beef and veal bones, cracked 
1 1/4 kilos beef shank meat 
2 onions, halved 
2 medium carrots, quartered 
2 stalks celery
l bouquet garni (with 3 sprigs parsley, 1 sprig thyme, 1/2 bay leaf, 2 unpeeled garlic cloves and 2 whole cloves, tied in muslin) 2 tsp salt  

For the sauce brune   
6 cups brown meat stock (preceding recipe) 
1/2 cup each carrots, onions and celery, all chopped finely 
6 tbs clarified butter or rendered pork fat 
1/4 cup flour 
3 tbs boiled ham, diced 
2 tbs tomato paste l bouquet garni (3 sprigs parsley, l sprig thyme and 1/2 bay leaf, tied together)   

For the meat jelly stock 0Gֻ 
450 gr beef, cut in cubes 
350 gr veal knuckle 
350 gr veal and beer bones, sawed into small pieces and tied with string 
115 gr lean chopped beef l calf foot, boned and blanched in boiling water 
115 gr each butter and bacon rinds 
2 large carrots, sliced 
2 onions, sliced 
2 leeks, sliced 
3 stalks celery, sliced 
1 bouquet garni (3 sprigs parsley, 1 sprig thyme and 1 bay leaf, tied together) 
2 egg whites 
1 tsp each tarragon and chervil chopped salt and pepper  

For the Chaud-Froid Sauce:   
2 cups meat jelly stock (preceding) 
1 1/2 cups sauce brune (preceding) 
1 cup brown meat stock (preceding) 
3 tbs Madeira wine

A:
Prepare the brown meat stock:
  1. Arrange the meat, bones, carrots and onions on a roasting pan and place in the center of a very hot oven. Turn the ingredients occasionally and let brown for 30 - 40 minutes. Remove from the oven and drain the fat. Transfer the meat and vegetables to the soup kettle in which the stock will be prepared. Into te roasting pan pour 1 1/2 cups of water, place over a low flame and scrape off all of the coagulated browning juices that have stuck to the pan. Add these to the kettle.  
2. Pour over cold water to cover and bring to a bare simmer. Skim and then add the vegetables, bouquet garni and salt. Continue the bare simmer, partially covering the kettle, for 4 - 6 hours, adding boilng water if the liquids evaporate below the surface of the ingredients. Skim occasionally if necessary. When cooking is completed, discard the bouquet garni and strain the stock into a clean bowl. With a spoon remove most of the grease and degrease completely by absorbing the remaining fat with paper towelling.  

B:
Prepare the sauce brune:  
1. In a heavy saucepan melt the butter and in this slowly cook the vegetables and ham for 10 minutes, stirring occasionally. Into this mixture blend the flour and, over a moderately low flame, stirring constantly, cook for 8 - 10 minutes, until the flour has turned golden brown. Remove from the flame.  
2. Bring the stock to the boil and using a wire whisk rapidly whisk the beef stock into the mirepoix (the vegetable mixture). Beat in the tomato paste, add the bouquet garni and simmer gently, partially covered, for 2 - 3 hours, skimming as necessary and adding addtitinal stock if the sauce becomes overly thick. When the sauce is done there should be about 4 cups and this should coat the spoon. Correct the seasoning with salt and pepper if necessary and strain, pressing the vegetables with a wooden spoon to press out their liquids. Degrease the stock, first with a spoon and then with paper toweling). Set aside to keep warm (ideally in a double boiler, over but not in hot water).  

C:
Prepare the Jelly Stock:   
1. In a large heavy skillet brown the beef, veal and bones lightly in butter. Transfer to a large kettle and continue to brown together with the carrots, onions, leeks and celery. Pour over 9 cups of water. With a small amount of water dilute the juices in the skillet in which the meat was browned and add this to the stockpot. Bring to the boil, skim and add the bacon rinds and calf's foot. Add the boquet garni, season with salt and pepper and simmer gently for 6 hours, skimmng occasionally. Strain the stock through muslin.  
2. To the strained stock add the chopped beef, egg whites, tarragon and chervil. Whisk lightly over a moderate flame until the mixture is lukewarm. Carefully skim off all the fat. With strips of paper toweling blot off whatever fat remains on the surface. Bring to the boil, whisking constantly, and then lower the flame and simmer very gently for 35 minutes longer. Strain the remaining stock through several layers of lightly dampened muslin cloth.  

D:
Make the Chaud-Froid Sauce:   
1. In the saucepan, combine the remaining clear brown stock and the sauce brune. Boil down over a medium-high flame, stirring constantly wih a wooden spoon and add, a little at a time, the jelly stock. Boil down until the sauce is at a consistency where it can be used to coat the birds. Remove from the flame, stir in the Madeira and coat the birds.   

Croutes de Bouchees Feuilletees A_ֻ (Puff Pastry Cases)  
450 gr butter, softened 
450 gr flour, sifted 
2 tbs butter, melted
 2 tsp each salt and lemon juice

  l. Sift the flour onto a well chilled marble or wood surface and make a well in the center. Into the well place the salt, lemon juice, melted butter and 12 tbs cold water. With the fingertips mix these briefly and then, continuing with the fingertips, work the flour in until the mixture atains the consistency of coarse crumbs. If the mixture is too dry, add water, several drops at a time. The dough should be well mixed but not kneaded. Divide into two equal balls, wrap each in waxed paper and refrigerate for 1/2 hour. (Note: Each of the following instructions should be followed twice, once for each ball).  
2. Lightly flour half of the softened butter and flatten with a rolling pin. When flattened fold in half and continue to flatten and fold until the butter is pliable but not sticky and close to the flour in consistency.  
3. Shape the butter into a l5 cm (6") square. Roll out the dough to a 30 cm (12") square and set the butter in the center of this. Fold the corners of the dough over the butter, turn upside down on the work surface and press with the rolling pin to flatten. With the rolling pin roll out the dough into a rectangle about 20 x 45 cm (8 x 18"). Fold the rectangle into thirds, turn the new rectangle 90 degrees and roll out again into a large rectangle. Fold again. Repeat this process so that the dough will have been rolled out and folded 6 times in all. If, during the process the dough becomes too soft refrigerate between rollings for 15 minutes. After all of the rolling out and folding process has been completed, chill the dough for 2 hours before using.  
4. Roll out the dough again, this time to a thickness of about 8 mm (about 1/3"). With a sharp pastry cutter cut out rounds about 10 cm (4") in diameter. Place these on a damp baking sheet. Dip another round cutter in hot water and mark out lids on the pastry pieces that will be about 8 cm (3 1/2") in diameter. Mark the edges with a knife, taking care not to cut all the way through. Cook the pastry rounds in a hot oven just until they begin to brown. When baked remove from the oven and remove and discard the lids. Let cool for 10 minutes before putting the birds into the cases. 

---------------------------------------------------------------------------  
The Cheese and Fruit Plate
Namely:
The Drunken Goat
French Morbier
Pleasant Ridge
St. Andre
Comte Gruyere
Pont L'Eveque
with
Persimmon
Mandarin
Apple
Raspberry
Pomegranate

The Dessert  (KUGLEHOPF)    

8 cups flour, sifted before measuring 1 recipe for Chantilly cream (recipe follows) 
2 cups each milk and butter 
2 cups seedless raisins 
1 1/2 cups sugar about
1 cup diced glazed fruits (preferably figs)
 10 eggs 
2/3 cup blanched almonds
 1/4 – 1/2 cup rum 
6 packages active dry yeast 
2 tsp salt
1 tsp lemon rind, grated

   
1. Let all the ingredients come to room temperature.  
2. Scald the milk and then let cool to just lukewarm. Pour the milk over the yeast and after the yeast is dissolved beat in 2 cups of the sifted flour. Set this sponge to rise in a warm place until doubled in bulk (about 1 hour).  
3. Beat the butter until it is soft and then gradually sift in the sugar, blending until the mixture is light and creamy. One at a time beat in the eggs and then beat in the salt. Add the sponge, the remaining flour, the raisins and lemon rind. Beat the mixture until smooth and elastic.  
4. Divide the blanched almonds in the bottoms of two 23 cm (9") greased tube pans. On top of the almonds divide the batter and let stand until again nearly doubled in bulk. Bake the cakes in an oven that has been preheated to medium for 50 - 60 minutes (to tell if the cakes are done, insert a sharp knife. If the knife comes out clean, the cake is done). Let the cakes cool before removing from the pans.  
5. Just before serving sprinkle the cakes over with the rum, coat generously with the chantilly cream and, if desired, decorate with glazed fruits.

CHANTILLY CREAM
MAKES ABOUT 2 CUPS

2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
¼ cup sugar
2 tablespoons dairy sour cream

Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat. (Overbeating will make the cream grainy, which is the first step leading to butter. Once grainy you can't return it to its former consistency, but if this ever happens, enjoy it on toast!)

Welcome to the club

noreply@blogger.com (Philip Blackburn) — Wed, 15 Nov 2006 03:50:00 +0000

We are a bunch of Minnesotans who like to cook, eat, and try out new recipes. Each month one of the six of us (the club size is limited) takes it in turns to act as host and command the recipes to be made by the others. It's been going on for many years (we'll fill you in on the history later). But for now we felt it was high time we started chronicling some of our gastronomic goings-on for the sake of posterity if not wide interest.

Here you may find useful recipes, photos of how they actually turned out, comments on whether we'd go through the effort again, and snipes about failed experiments. Each event is lovingly crafted and planned (we often clean house especially), and sometimes there is a theme. More on that later.

Who we are:
Jolee Mosher
Nancy Miller
Jeff V
Marianne Combs
Philip Blackburn
Preston Wright