Spice Rubbed Bison, Jalapeño Cheddar Mashed Potatoes, Avocado Mousse

Recently, I have been making classic winter dishes that have been family favorites for many years. This "meat and potatoes" dish of spice rubbed bison with jalapeño cheddar mashed potatoes and avocado mousse is one example. It is easy to put together, even on a week night, yet it is elegant and definitely very satisfying.



Ingredients:
bison & spice rub
1 teaspoon black peppercorns, crushed
1 teaspoon chipotle powder
1 teaspoon cayenne peppere
1 teaspoon cumin
1 teaspoon salt
2 teaspoon thyme
2 teaspoon cardamom
2 (6-ounce) buffalo fillet steaks

avocado mousse
1 avocado, peeled and mashed
2 tablespoons Meyer lemon juice
4 tablespoons mayonnaise
Salt to taste
1 tablespoon avocado oil

jalapeño cheddar mashed potatoes
4 medium Yukon Gold potatoes
salt to taste
2 tablespoon butter
1/2 cup shredded cheddar cheese
2 tablespoons pickled jalapeño peppers, chopped

Directions:

Mix all the spices together in a small bowl. Rub the spice mixture on both sides of the bison steaks. Grill the steaks for about 2-3 minutes per side (if you don't have an indoor grill or not in a warm climate, you can also sear the bison steaks in a skillet with a little bit of oil).

Meanwhile, place the avocado, Meyer lemon juice, mayonnaise in a food processor and blend until smooth. While the processor is still running, slowly drizzle in the avocado oil. Season with salt to taste.

Boil the potatoes whole in salted water, then peel and mash them. Place the mashed potatoes back to a saucepan, add butter, cheddar cheese, and jalapeño peppers. Heat, stirring continuously, until the cheese is melted.

Serve the bison steaks with jalapeño cheddar mashed potatoes and avocado mousse.

5 Star Foodie Junior: Pasta Salad with Bell Peppers and Pignoli Nuts

Welcome to the January edition of 5 Star Foodie Junior, a series of monthly posts that feature my daughter learning how to cook in the kitchen. For this post, we have prepared a pasta salad with bell peppers and pine nuts, with a goal of learning how to make basic pasta dishes.



5 Star Foodie Junior:
Today we made a warm salad with Penne pasta, roasted peppers of three different colors, and Pignoli nuts.

First, we put water in a pot and we set it to boil on the stove.



When the water was boiling, I put the salt and pasta in. I stirred the pasta with a spoon.



When the pasta was cooked, we drained it.



We had three different colors of bell peppers: red, orange, and yellow. We cut each pepper into quarters. We put the peppers on a baking rack and sprinkled it with salt and oil.



Then we broiled them until the skins were blackened. Mommy peeled the skins, and I cut them into little pieces.



Then we put the Pignoli nuts, or pine nuts which are my favorite, in a pan and toasted them.



Next, I placed the peppers, truffle oil, white balsamic vinegar, parsley, a little bit of chopped garlic, pine nuts, and Penne pasta in a large bowl and mixed everything all up.






I took a picture of the pasta salad with my camera.

This pasta salad was delicious!

Product Review: Cakes Suzette

Last week, we had an opportunity to taste samples of scrumptious little cakes from an online bakery Cakes Suzette.



Their signature products are special Cake O's, miniature chocolate covered cakes that come in a variety of creative flavor combinations and are made from the freshest ingredients. Another product is a Mallomore's which is an organic graham cracker topped with a homemade marshmallow (no high fructose and gluten free), and covered in a rich dark chocolate. In addition to Cake O's and Mallomore's, Cakes Suzette features a variety of terrific gift baskets.



We loved all the Cake O's that we sampled as well as a traditional Mallomore with vanilla marshmallow. Below are my daughter's reviews of each one of these different Cake O's.

Red Velvet


5 Star Foodie Junior:
The Red Velvet Cake O was gooey, moist, and very sweet, with soft and smooth texture. It looked very cute and had a beautiful red color on the inside.

Brownie


5 Star Foodie Junior:
This Cake O tasted nutty because of all the walnuts, and it also was very chocolatey. It wasn't too sweet. The texture of it was pretty solid. I liked the stripes of orange color because it made the cake very pretty.

Chocolate Mint


5 Star Foodie Junior:
Chocolate Mint Cake O was very minty and refreshing. It was gooey and soft. The combination of chocolate and mint was delicious, and the outside was like chocolate ice. This was my favorite one of all.

Vanilla Chocolate


5 Star Foodie Junior:
The Vanilla Chocolate Cake O was the most interesting one. It didn't taste much like vanilla but more like caramel. It was very moist and delicious. I really liked the white stripes on top.

Mocha


5 Star Foodie Junior:
This cake tasted like a regular dark chocolate, and only had a little of coffee flavor but not too much. It was less cake like and crispier than the other cakes.

Peanut Butter


This Cake O looked like a chocolate croissant on the outside. It tasted a little bit like Reese's Peanut Butter Cups because of peanut butter and chocolate combination. It was moist and delicious.

"Fish Sticks" of Sole, Chanterelles and Sun-Dried Tomatoes, Pinot Noir Reduction, and Baby Arugula Foam

It was exactly a year ago to the day that I published my review of the 5 Star-Rated Alex in Las Vegas. This was a very enjoyable meal, with a well thought-out modern menu, featuring delicious French Riviera flavors, classic techniques, and lovely seasonal ingredients. Most of the dishes were conceptualized and executed perfectly.

There was one dish, however, that we were a little more critical of, the Dover Sole with Chanterelle Mushrooms, Sun-Dried Tomatoes, Roasted Gem Lettuce, Red Wine Reduction and Gem Lettuce Foam. The sole was presented playfully as a "fish stick", however we found it to be a bit too dry and under-seasoned. The vegetables topped with gem lettuce foam were very flavorful, but were presented separately from the fish on different sides of the plate in a manner that made these seem like two entirely different dishes.

(original dish at Alex)

I really loved the concept of a 5-Star style "fish stick" and decided to create my own version, correcting the minor flaws of the original dish.

I added a lot of flavor into my fish sticks with the additions of lemongrass, garlic, parsley, and Meyer lemon juice. I made the wine reduction with an excellent Pinot Noir from New Zealand featuring a wonderfully rich taste of cherries. I didn't have the gem lettuce, so instead I made a foam with baby arugula which added a touch of nuttiness to the dish. I also plated all the different components in a more complimentary manner, ensuring that the flavors blend in greater harmony.

Ingredients

fish sticks (about 6 small fish sticks)
2 filets of sole or flounder (about 5 ounces each)
1 tablespoon lemongrass, minced
1 tablespoon fresh parsley, minced
1 garlic clove, minced
1 tablespoon Meyer lemon juice
1/2 egg, whisked
Salt, pepper to taste
Cracker meal for breading
Vegetable oil

Chanterelle mushrooms and sun-dried tomatoes
4 tablespoons butter
1/2 onion, finely chopped
2/3 cup sun-dried tomatoes in oil, drained
1 cup Chanterelle mushrooms

Pinot Noir Reduction
1 tablespoon butter
1/2 onion, chopped
1 garlic clove, chopped
2 thyme sprigs
2 cups of Pinot Noir wine
Salt, pepper to taste
2 tablespoons butter

Arugula foam
1/2 cup baby arugula
1 cup chicken stock
1 teaspoon lecithin

Directions:

fish sticks
Put the sole filets through the grinder or chop finely in a food processor. Transfer to a bowl. Add lemongrass, parsley, garlic, Meyer lemon juice, egg, and salt and pepper. Mix well. Form into small "sticks" and coat well in cracker meal. Heat 2-3 tablespoons of vegetable oil in a frying pan, and fry the "fish sticks" until cooked through and golden brown on both sides.

Chanterelle mushrooms and sun-dried tomatoes
Melt 2 tablespoons of butter in a skillet. Add onions and saute until translucent for just one or two minutes. Add the sun-dried tomatoes and heat through for a minute. Then add the mushrooms and the rest of the butter, and cook for about 5 minutes, stirring.

Pinot Noir Reduction
In a saucepan, melt butter and saute the onions until translucent. Add garlic and saute for 30 seconds. Add thyme and Pinot Noir, season with salt and pepper. Bring to boil and then simmer until reduced to a 1/2 cup. Strain. Before serving, bring to boil and reduce by half. Swirl in butter.

Arugula foam
In a measuring cup, add baby arugula, chicken stock and lecithin. Blend with an immersion blender on an angle until a lot of foam appears. Let the foam sit for a few minutes.

to assemble
Place the mushrooms and sun-dried tomatoes on the center of the plate. Drizzle the Pinot Noir reduction on the plate and top with a fish stick. Top with arugula foam.

***

Please check out another amazing recipe for gourmet fish sticks that my friend Lori Lynn over at Taste With The Eyes posted on her site also today! Her version is just heavenly, loaded with truffles, so please do check out her post - black COD black TRUFFLE in crispy rice paper!

Beef Stroganoff

The name of this classic dish comes from Russian Count Grigory Stroganov who was one of the richest noblemen and held the highest diplomatic posts at the end of 18th/beginning of 19th century. As a great gourmet, he loved delicious dishes and always had the best cooks. One of them invented an original dish from scraped meat that the Count really loved. The dish took the name Stroganoff after the count as the cook's name was unfairly forgotten. Some said though that the dish was made especially for the Count when he was old, lost all his teeth, and couldn't chew a simple steak.

My recipe is an authentic version from the Soviet era, made with a special homemade spiced tomato sauce called Sauce "Yuzhnyi" or "Southern". This sauce is very flavorful and can be used for many other dishes, such as pastas, either by itself or combined with sour cream. I serve my Beef Stroganoff with fried potatoes which is actually a more authentic accompaniment than noodles that you will find in most recipes for this dish.



Ingredients:

spiced tomato sauce
1-2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
4-5 chicken livers (optional)
5 ounces tomato paste
1/3 cup apple puree or apple sauce
1 1/2 cup chicken stock
1 cup red wine
1/4 cup soy sauce
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
salt, pepper to taste

beef
1-2 tablespoons olive oil
1 onion chopped
1 pound beef tenderloin steak
Salt, pepper to taste
1-2 tablespoons flour
1 cup sour cream
1/2 cup spiced tomato sauce
parsley

fried potatoes
2 tablespoons olive oil
2 tablespoons bacon fat, chopped
1/2 onion, chopped
2 large potatoes

Directions:

spiced tomato sauce
Heat oil in a saucepan, add onions and sauté for a few minutes until translucent. If using chicken livers, clean them, chop in small pieces, and put them through a mesh sieve (optional). Add chicken livers and garlic to the pan and sauté for another minute. Add tomato paste and apple puree and cook for another few minutes, stirring. Pour chicken stock, wine, and soy sauce. Season with nutmeg, ginger, cloves, salt and pepper. Bring to boil, then cover and simmer until reduced by half. Strain.

beef
Tenderize the beef tenderloin steak, then slice into very thin long slices and season lightly with salt and pepper. Heat the oil in a saucepan, add onions and sauté for a few minutes. Add the beef slices and cook for 2-3 minutes, stirring. Sprinkle with flour, and cook for another few minutes. Add sour cream. Bring to boil gently. Add the spiced tomato sauce and simmer, covered for 10-15 minutes, until the meat is very tender. Serve with fried potatoes and sprinkle with parsley.

fried potatoes
Peel potatoes, and slice in thin rounds. Heat oil in a large skillet. Add bacon fat and cook for 1 minute. Add onions and saute for another minute, then add the potatoes. Fry the potatoes on medium heat until golden, about 10-15 minutes, stirring occasionally making sure potatoes do not stick to the bottom of the pan or to each other.

Herring Under the Blanket

Recently, I made a few classic Russian dishes that are great to serve during winter, and this week I will be sharing two of them. Today's dish is an appetizer that is commonly served at a "zakuski" table particularly during winter holidays. It is called "Selyodka pod shuboi", which literally translates as "Herring under the Fur Coat", or "Herring Under the Blanket". It is a festive and colorful dish that is very easy to put together.



First, you will need to make mashed potatoes. I cook mine whole in salted water, then peel them and mash them with a little butter, cream, and season with just a little bit of salt. Boil the red beets at the same time, similarly whole in salted water, then after they cool, peel them and shred them.

You will also need herring. This time I used herring filets marinated in white wine with onions. The herring needs to be chopped finely together with the onions. If using a whole smoked herring, you will need to clean it, remove all the bones, chop it finely, and add the sliced onions on top.

Place the desired amount of herring and onions in the center of the plate.

Cover with a layer of mayonnaise.

Then enclose it with mashed potatoes, followed by another layer of mayonnaise.

Now, place the shredded beets on top and decorate with mayonnaise, parsley (or other herbs), and you can even sprinkle with some chopped hard-boiled egg on top if you wish. You can use this method to make either make individual portions or a big platter of Herring Under the Blanket.

Sun-dried Tomato Gnocchi, Morel Mushroom Broth, Gorgonzola Foam

At the end of last year, I received samples of various Bella Sun Luci Premium Sun Dried Tomatoes from Mooney Farms in Chico, California, the largest producer of Sun Dried Tomatoes in Olive Oil in the United States.

I immediately used one of the samples, the Bella Sun Luci Sun Dried Tomatoes with Zesty Peppers, to prepare the sun-dried tomato jus to accompany the the Slow Roasted Duck Breast Filet with Old Hickory Smoked Salt.

In today's recipe, I used the Sun Dried Tomatoes in Olive Oil & Herbs halves to make sun-dried tomato gnocchi. I served the gnocchi with the earthy and sweet morel mushroom broth as well as Gorgonzola foam.



Ingredients:

gnocchi
1 cup ricotta cheese
1 egg
1/2 cup Sun Dried Tomatoes in Olive Oil & Herbs - Halves, drained
1 cup flour

morel mushroom broth
2 cups stock
1/2 oz dried morel mushrooms
salt, pepper to taste
1/4 cup mirin
2 tablespoons soy sauce
1 sprig rosemary

Gorgonzola foam
2 cups fat free milk
1 cup Gorgonzola cheese, crumbled

Directions:

morel mushroom broth
Grind the dried morel mushrooms into a fine powder in a spice or a coffee grinder. Place in a pot, along with stock. Bring to boil. Season with salt and pepper to taste, then add mirin, soy sauce and a sprig of rosemary. Continue to boil for a few minutes, then reduce the heat and simmer for about half an hour. Strain.

gnocchi
In a food processor, mix ricotta cheese, egg, and sun-dried tomatoes to blend. Season with salt, pepper, or any spices to taste (or if using sun-dried tomatoes that are already seasoned skip this step).

In a large bowl, stir the sun-dried tomato ricotta mixture with flour. Then knead the dough gently with your hands to form a ball. Sprinkle with a little more flour if necessary. Divide the dough in small balls. Roll each into a thin "rope". Slice into 1-inch pieces and flick them with a fork.

Boil water in a large pot to boil. Salt and add the gnocchi. Cook for 1-2 minutes or until the gnocchi float to the top. Drain gently.

Gorgonzola foam
Place milk and Gorgonzola cheese in a small saucepan over medium heat. Start whisking the mixture and continue to whisk fast until the foam starts to form at the top (can also use the immersion blender). Do not allow the milk-gorgonzola mixture to boil. After enough foam has formed, take the saucepan off the heat, an continue to whisk until the amount of foam has doubled.

to assemble:
Ladle the desired amount of morel mushroom broth onto each plate. Arrange the gnocchi all around and carefully spoon the Gorgonzola foam on top of the gnocchi.

Bourbon Crêpes with Pecan Paste Ricotta and Bourbon Chocolate Syrup

After a long winter night, a good way to start your morning is with a luxurious breakfast. Crêpes are always my favorite to serve, and today I made crêpes flavored with bourbon and filled with a creamy blend of homemade pecan paste and ricotta. Drizzled with bourbon chocolate syrup, these crêpes are truly decadent. The only trouble is after eating this breakfast, you may feel so relaxed that you will want to go right back to bed.



Ingredients:

pecan paste
2 cups pecans
1 cup sugar
1/2 teaspoon orange zest
pinch of salt
1/4-1/3 water

bourbon chocolate syrup
1/2 cup bourbon
1/2 cup cocoa powder
3 tablespoons sugar
pinch of salt

crêpes
1 cup all purpose flour
2 large eggs
1 1/3 cups milk
2 tablespoons butter, melted
1 tablespoon sugar
2-3 tablespoons Bourbon
1/4 teaspoon salt
Nonstick vegetable oil spray

to assemble:
2/3 cup pecan paste
1/2 cup ricotta
Strawberries (optional)

Directions:

pecan paste
Toast pecans in a skillet without oil. Place in a food processor while still warm and blend with sugar, orange zest, and salt until very fine. With the food processor running, slowly add water until a uniform paste like consistency is achieved (can be made ahead, refrigerated and leftovers can be used as a filling for various sweet pastries).

bourbon chocolate syrup
In a small pot, combine bourbon, cocoa powder, sugar, and salt. Bring just to boil, continuously whisking so that the mixture is smooth. Cool before serving.

crêpes
In a large bowl, combine flour, eggs, milk, butter, sugar, salt, and bourbon using electric mixer until smooth.

Spray nonstick skillet with vegetable oil spray and heat over medium-high heat.
Pour 2/3 of the scoop of batter into pan and turn the pan gently to spread the batter around the whole pan. Cook until edge of crêpe turns light brown, about 1 minute. Loosen edges gently with spatula and turn crêpe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate and cover with foil. Repeat with remaining batter, spraying pan with oil spray as needed and keeping the crêpes warm.

to assemble:
Combine pecan paste and ricotta to blend in a food processor until creamy and smooth. Place the desired amount of the filling (2-3 tablespoons) on one edge of each crêpe, and roll up, cut in a middle. Drizzle the bourbon chocolate syrup on top. Serve with strawberries or other fruits (optional).