Cooking

Port-Poached Pears

Submitted by dkranker on Thu, 01/17/2008 - 12:28

From Chef Tasso for Supper Underground, supperunderground.com

2 cups port wine
½ cup water
¼ cup sugar
1 vanilla bean, split lengthwise and scraped (keep the seeds and pod)
1 stick cinnamon
½ tsp. whole allspice
peel of half a lemon
2 pears

Combine all ingredients except pears in a medium saucepan. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Flame off alcohol.

Brown-Butter Scallops With Kabocha Squash Puree and Matsutake Mushrooms

Submitted by dkranker on Thu, 01/17/2008 - 12:25

From Chef Sean for Ghetto Gourmet, theghet.com

For the scallops:
4 medium diver scallops
6 Tbsp. butter
Fresh thyme

Place scallops, 3 Tbsp. butter, and fresh thyme in a Cryovac bag; vacuum-seal the bag. Over a low flame, bring a pot of water to 125ºF. Put the bag in the water and cook for 12 minutes. Remove scallops from bag and dry completely. Heat a large sauté pan over very high heat and add remaining butter. Place scallops in pan and sauté until golden brown.

Fennel Salad With Tarragon-Mint Chimichurri

Submitted by dkranker on Thu, 01/17/2008 - 12:22

From Chef Ben for Brooklyn Food Group, brooklynfoodgroup.blogspot.com

Note: Chimichurri is an herb-laced sauce from Argentina. The salad can be made in advance and dressed just before serving.

For the chimichurri:
1/8 cup fresh tarragon leaves, finely chopped
1/8 cup fresh mint leaves, finely chopped
¼ clove garlic, minced
juice and zest of half an orange
juice and zest of half a lemon
2 Tbsp. good-quality extra-virgin olive oil
salt and freshly ground black pepper, to taste