Jeff Goldfarb

Sherry Wine Tomato-Cinnamon Bisque

Jeff — Wed, 16 Mar 2011 20:29:15 +0000

. Sherry wine Tomato-cinnamon Bisque garnished with smoked Gouda and crabmeat

Ingredients

6 Tablespoons Melted Butter
1 whole Medium yellow onion, Diced
2 cloves garlic, chopped
1 small shallot, chopped
2 teaspoons of cinnamon
1 bottle (46 Oz.) tomato Juice
4 fresh ripe tomatoes (14 Oz.) diced tomatoes
½ cup chicken broth
3 Tablespoons
1 pinch Salt
Cracked black Pepper To Taste
1 cup Sweet Dry Sherry Wine
1-½ cup Heavy Cream
1 cup shredded smoked Gouda
1 can of lump crabmeat, drained, bones removed
1 bunch of Italian parsley

Preparation Instructions

Sauté diced onions, garlic and shallots in butter until translucent in a soup pot. Before adding the cinnamon, try to pinch the cinnamon between your fingers to release the essence and oils of the cinnamon. Add the cinnamon and sweat for 1 minute. Add the Sherry wine and Deglaze and reduce the liquid by half. Then add the tomatoes, tomato juice, chicken broth, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then add the cream, stir well, bring to boil again and shut off heat. Add the Gouda. Fold the Gouda in well. Add more stock if it’s too thick for you. Garnish with lump crabmeat and chopped parsley. Serve in bowls with good crusty bread.

6-8 servings

Spiced Mexican buttercream frosted cookies

Jeff — Sat, 21 Aug 2010 22:52:09 +0000

frosting:

1 cup egg whites
2 cups granulated sugar
2 cups unsalted butter, room temperature
1/2 cup white chocolate, melted and cooled
1/2 cup milk chocolate, melted and cooled
2 teaspoons ground cinnamon
2 teaspoons sweet ancho chile pepper
1 teaspoon cayenne pepper
2 teaspoons vanilla extract

Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.

Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.

cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch of salt
1 stick unsalted butter, softened, room temperature
2 cups sugar
2 eggs
1 cup whole milk
3 tablespoons buttermilk

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the milk, buttermilk. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough, about 2 tablespoons of dough onto the baking sheets. Make sure the dough is seperated on the baking sheet. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Frost cookies. Decorate with sprinkles.

Makes 3 dz cookies

Appetizer- Woodland mushrooms with sherry wine

Jeff — Sat, 21 Aug 2010 22:35:09 +0000

1 cup Sherry wine, dry and sweet
2 cups chicken stock, low sodium
2 cups shitake mushrooms, stems removed
2 cups medium button mushrooms, stems removed
1 large shallot, minced
5 garlic garlic cloves, minced
1/4 cup olive oil
1 pint heavy cream
salt & pepper to taste, salt is optional

In a large saute pan, heat oil, add garlic and shallots. Saute quickly, add mushrooms, begin to saute for a few minutes, deglaze with the sherry wine. When the liquid begins to evaporate, add the stock. Lower heat and simmer, reduce liquid by half, add cream, reduce again. Adjust seasoning. Can be served as a side dish, or on top pasta.

serves 4

Saurebraten

Jeff — Sat, 21 Aug 2010 22:31:01 +0000

6 lbs bottom round, trimmed
1 1/2 cups of red wine vinegar
1/2 cup red wine
1 1/2 cups water
5 peppercorns

3 whole cloves
4 bay leaves
1 tablespoons salt
1 tablespoon cracked black pepper
1 tablespoon mustard seeds
4 cloves of garlic, chopped
2 onions, sliced
4 tablespoons vegetable oil
5 tablespoons flour
4 tablespoons butter
1 tablespoon sugar
3/4 cup crushed gingersnaps
beef stock if needed

In a large pan combine the vinegar, wine, water and seasonings, bay leaves and mustard seeds pour this mixture over the meat. Add the sliced onions and garlic. Keep meat in the refrigerator, covered with marinade, for 1-3 days, turning occasionally. If you can weight down the meat in the marinade to submerge the meat completly with large cans, or some clean bricks. Remove meat from marinade, wipe dry with paper towels and in a deep large pot add the oil over high heat sear the meat till brown on all sides, sprinkling with 1 tablespoon flour. Strain and add marinade, cover, lower heat to a simmer and cook gently for 4-5 hours, until fork-tender. Add beef stock if needed to keep the beef submerged in the cooking liquid. Remove meat and keep in warm place. Pour off the stock. In the same pot, melt the butter, add the remaining flour and the sugar, stirring until smooth and browned about 7 minutes. Slowly add the stock, stirring with a whisk, cooking until smooth and thickened. Add the crushed gingersnaps, and cook until dissolved. Replace meat in the sauce and cook 1/2 hour longer on low simmer. Meanwhile, cook buttered noodles to serve with the sauerbraten. When the beef is done place on cutting board, strain the gravy to remove any lumps. Slice the beef across the grain, serve on plates with the sauce and noodles. Garnish with some chopped parsley. This dish tastes better the second day.

6-8 servings

Truffle smoked Salmon & apple Carpaccio

Jeff — Thu, 19 Aug 2010 12:26:14 +0000

Truffled Smoked Salmon and Apple Carpaccio

Ingredients

6 (1/4-inch thick) slices rosemary or olive bread, quartered
6 ounces Nova Scotia smoked salmon
1 small green apple, such as Granny Smith, cored, halved and cut into very thin slices
Truffle infused olive oil, for drizzling
Truffle salt and freshly ground black pepper using a pepper mill

Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Place the bread on a baking sheet in a single layer. Bake for 5-6 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes.

Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Drizzle with olive oil and season with salt and pepper, to taste. Serve with the toasted bread.