Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes for a Copycat #SundaySupper

Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes for a Copycat #SundaySupper

It's interesting how history repeats itself. I say that because there are several themes I have addressed in previous posts that are applicable to this dish I am publishing today.

Let me explain.

Earlier this spring, my mother called and insisted upon seeing her granddaughter over the summer. Either she and my father were going to travel up to Washington from California or my daughter would have to fly down there. So a couple of weeks ago, I flew my daughter to California and spent a few days catching up with friends and family and returned home on Independence Day, leaving my daughter behind. It was nice to see everyone and I made sure I made the most of my foodie opportunity but ultimately, I realized that where I grew up isn't home anymore and am happier at my current residence. I was also fortunate to attend this year's Food and Wine Conference and flew back from Orlando last Monday evening. Mrs. Stuntman flew out to California earlier that day to visit and also pick up our daughter to fly home, but they don't return until this evening so I have been by myself all week. Long time readers might remember the last time both my daughter and wife were away when I prepared this steak dish two years ago. The scenario is the same here as it was then: I was only cooking for myself so I figured I could splurge a little without breaking the bank, which is one of the reasons why I chose a filet.

Inspiration Behind the Dish

I couldn't let this week's #SundaySupper theme of Copycat Recipes go by without participating. Within the first six months I had started this site, I organized a group post called Food Unchained where I replicated a baby back ribs recipe inspired by a national restaurant chain. The idea of 'Food Unchained' was to prepare an improved version of a favorite chain restaurant dish with the idea that if the restaurant would replace the blogger's version of their dish it would help the chain's sales. I used the same approach here, however this time, I used a dish off of a different restaurant menu. This time, I was inspired by the Dallas Filet off of the Texas Roadhouse menu. (It's the other reason why I chose a filet.)

Dish Details

Their menu specifies that the filet includes two side dishes but let's assume the first side is a salad which will act as an appetizer course. For the second side, I was inspired by a baked potato. After all, my version is fundamentally prepared in the same way, but seasoned in a different manner. I will admit that this dish looks a lot like one I prepared about a year ago for the Conference, however I wanted to try something I saw during a cooking demonstration by Chef Michael Ollier of Certified Angus Beef® over this past weekend. Chef Ollier demonstrated a simple pan sauce for beef but he finished it off with tomato paste instead of butter. Would that one ingredient substitution make a huge difference in the sauce?

I adapted this dish from a few different sources. I used the cooking method (i.e. oven temperature and roasting time) from a Tyler Florence dish that can be found on foodnetwork.com. I recommend taking one extra step with the filet that I failed to do here that I will describe below. For the pan sauce, I used the basic sauce making technique found on page 75 of Think Like A Chef by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri which was reinforced by a dish on Certified Angus Beef®'s blog, Go Rare. A YouTube video demonstrating the recipe can be found here.

Ingredients

1/4 pound fingerling potatoes, scrubbed
Kosher salt
Freshly ground black pepper
2 teaspoons minced garlic, divided
1 teaspoon fresh rosemary, chopped
1 teaspoon olive oil
1 tablespoon vegetable oil plus more, if needed
1 8-ounce filet mignon, approximately 1-inch thick
1 shallot, chopped
1/2 cup dry red wine
1 cup beef or veal stock
1 tablespoon tomato paste
Whole rosemary sprigs, for garnish

Method

1. Roast the potatoes. Preheat the oven to 500° Fahrenheit. Line a sheet pan with aluminum foil and place on a middle rack while the oven is preheating. In a medium bowl, toss the potatoes with salt, pepper, 1 teaspoon garlic, rosemary and olive oil. Once the oven has reached it's temperature, place the potatoes onto the warmed sheet pan, close the oven and immediately reduce the heat to 425° Fahrenheit. Roast in the oven until the potatoes have a crisp exterior but a soft interior, approximately 20 minutes.

2. While the potatoes roast, sear the steak. Heat the vegetable oil in a stainless steel or cast iron skillet over medium high heat, then season the filet with salt and pepper. Put the filet into the skillet to sear, about 3 to 4 minutes per side. Remove to a plate and cover to keep warm to allow for carryover cooking.

3. Prepare the pan sauce. Reduce the heat of the skillet to medium, then add more vegetable oil if necessary, up to an additional 1 tablespoon. Add the shallots to sweat, approximately 3 minutes. Add the remaining 1 teaspoon garlic to the shallots and cook until fragrant, an additional minute. Deglaze the pan with the red wine, scraping up the fond, then simmer until it's reduced by half. Add in the beef stock and bring to a simmer. Reduce the sauce until it has a syrup-like consistency, then stir in the tomato paste. Season with salt and pepper, if necessary. To plate, place the potatoes on one side of the plate, then the filet on another. Spoon some sauce over the filet, then garnish with a rosemary sprig or two.

Final Thoughts

From an execution standpoint, I was a bit off my game the evening I prepared this dish, in fact I made a couple of rookie mistakes. The filet was a little undercooked for my taste, so if I were to prepare this dish again, I would place the pan in the oven on a different rack than the potatoes immediately after turning the filet until the desired doneness is reached. Keep in mind that the steak still should be slightly under the desired doneness (i.e. cook to rare in order to achieve medium rare) to allow for carryover cooking. (The temperature of the meat will rise about 5° Fahrenheit as it rests).

In addition, I also slightly burned the shallots because the pan was a little too hot when I added them and I failed to reduce the oven temperature once I placed the potatoes on the hot sheet pan, so I had to scramble and hide the burned herbs and garnish the potatoes with thyme leaves for presentation. Speaking of the potatoes, I'd increase the amount of the potatoes, garlic and rosemary if more than 1 filet is to be prepared. Despite my issues, it was still the best thing I ate since I returned from the Food and Wine Conference.

If you look around the Texas Roadhouse website, they do demonstrate in a video the process of preparing their ribeye steaks, they pan sear before finishing them off on the grill but I can't imagine they would apply the same process to their filet because it would be overcooked. Furthermore, many steakhouses utilize an infrared broiler, so I'm unsure what this company is trying to achieve by this process.

I'd like to thank Coleen of The Redhead Baker for hosting this week's #SundaySupper event. Also, I plan on posting my review of the 2015 Food and Wine Conference later this week but until then, be sure to visit these other Copycat Recipes:

Drinks

• Copy Cat Orange Julius Recipe (sugar free) by Simply Healthy Family
• Hard Rock Cafe's Twist & Shout Shake by The Crumby Cupcake

Appetizers

• Bang Bang Cauliflower Bites by Cupcakes & Kale Chips
• Copy Cat: Outback Bloomin' Sauce with Onion Petals by Sew You Think You Can Cook
• Nopal Dip by Cookin' Mimi

Condiments

• Copycat Hershey's Syrup: Homemade Chocolate Syrup by Brunch with Joy
• Copycat Sriracha Sauce by Nosh My Way
• The Village Cafe's Avocado Dressing by Jane's Adventures in Dinner

Main Courses

• Applebee's Oriental Chicken Salad Copycat by Fantastical Sharing of Recipes
• Applebee's Shrimp and Cavatappi by Grumpy's Honeybunch
• B.good's West Side burger with chipotle salsa and avocado by Caroline's Cooking
• Brie and Asparagus Pasta by Life Tastes Good
• Cheesecake Factory Cashew Chicken by Feeding Big
• Chicken Kitchen Chop Chop and Curry Mustard Sauce by Love and Confections
• Chicken Tikka Poutine by Sustainable Dad
• Chili's Margarita Grilled Chicken by Lifestyle Food Artistry
• Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes by Crazy Foodie Stunts
• IHOP's Ham, Egg & Cheese Melt by Food Done Light

Side Dishes

• Chevy's Sweet Corn Tomalito by The Wimpy Vegetarian
• Henri's Tas-Tee Dressing Clone and Cole Slaw by Palatable Pastime
• Panera Copycat Mac and Cheese by From Gate to Plate

Desserts

• Copycat Cosmic Brownies by Hezzi-D's Books and Cooks
• Cracker Barrel's Double Fudge Coca-Cola Cake by Cosmopolitan Cornbread
• Friendly's Monster Mash Sundae by The Redhead Baker
• Sheetz "Gobbz" Cookies by The Freshman Cook
• Tiramisu by That Skinny Chick Can Bake
• Yeasted Sour Cherry Coffee Cake by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

New York Strip Steak with Roasted Asparagus and Mushroom Sauce #WeekdaySupper

New York Strip Steak with Roasted Asparagus and Mushroom Sauce #WeekdaySupper

I guess you could say that I have a greater appreciation for farmer's markets. When I lived in California, many of them stay open year round, so by the time I looked up local ones after our move to Washington last autumn, pretty much all of them had already closed for the winter. The only one that stays open year round locally is the famous Pike's Place Market but I have stayed away because it's a bit of a drive and I'm not a fan of crowds. The city of Redmond, Washington opened their Saturday farmer's market the first Saturday in May so I went a couple of weeks ago.

Inspiration Behind the Dish

This month, all #WeekdaySupper dishes will be featuring summer's bounty of produce that comes into season this time of year so I went to the farmer's market with my copy of The Flavor Bible and an open mind. I noticed asparagus was fairly common that day among many of the vendors, so I purchased 1 bunch in addition to some mushrooms, radishes and spring onions. A couple of days later, I noticed New York steaks were on sale at the local supermarket so I made the purchase thinking they would pair perfectly with the mushrooms and asparagus.

Dish Details

From the standpoint of a preparation method, I relied heavily on Think Like a Chef by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri. Page 41 reviews the pan roasting method for steaks in addition to the sauce making method found on page 75. In addition, I compiled a roasted asparagus method from several different sources. I'd imagine that this dish would be at home in any steakhouse.

Ingredients

1 pound fresh asparagus, tough ends trimmed
3 tablespoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
4 boneless New York steaks, about 12-ounces each
4 tablespoons unsalted butter, divided
2 sprigs fresh thyme
1 medium shallot, chopped
8 ounces shiitake mushrooms, coarsely chopped
1/2 cup dry red wine
1 1/2 cups beef stock

Method

1. Prepare the asparagus. Preheat the oven to 400° Fahrenheit. Toss the asparagus with 1 tablespoon olive oil, then season with salt and pepper. Place them in a single layer on a aluminum foil-lined sheet pan. Set aside while the steaks are prepared.

2. Pan roast the steaks. Pat the steaks dry with paper towels, then season them with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Once the oil starts to smoke, lay the steaks down in the pan to sear on both sides, approximately 3 minutes per side. Add 2 tablespoons butter and thyme sprigs to the pan. Baste the steaks with the browning butter for 1 minute, then turn and baste on the second side for an additional minute. Repeat the 'turn and baste' process until the steaks reach the desired doneness. Remove to a plate and tent with an aluminum foil and let it rest while the remainder of the dish is prepared.

3. Roast the asparagus and prepare the sauce. While the steaks rest, place the asparagus in the oven and roast it until tender, approximately 10 to 12 minutes. While the asparagus roasts, add the remaining olive oil to the pan where the steaks were roasted. Once the oil has warmed, add the chopped shallot to the oil and sweat, then season with salt and pepper, approximately 3 minutes. Add the mushrooms and cook until browned, approximately 2 to 3 minutes. Deglaze the pan with the red wine, scraping up the loosened fond with a spoon. Simmer until the wine has almost evaporated. Add in the beef stock and bring to a boil, then reduce the heat to a simmer until it thickens and coats the back of a spoon. Decrease the heat to low, then stir in the remaining two tablespoons butter to give the sauce some richness. Season with salt and pepper to taste. To plate, place 4 to 5 asparagus spears on the plate diagonally, then place the steak on the plate over the asparagus in the other direction and top with mushroom sauce.

Final Thoughts

All-in-all I found the Redmond Market to have more vendors selling artisan honeys and crafts than farmers selling produce. Thankfully, there are two opening up that are closer this week so hopefully, you'll see the items I've purchased here soon.

For more #WeekdaySupper ideas, please visit the dishes published earlier this week:

• Monday, June 1, 2015: Garlicy Pasta with Sauteed Shrimp and Chard by Whole Food | Real Families
• Tuesday, June 2, 2015: Amaranth and Veggies Stuffed Peppers by Cindy's Recipes and Writings

and a preview of the two remaining dishes:

• Thursday, June 4, 2015: Grilled Vegetable Sandwiches by Magnolia Days
• Friday, June 5, 2015: Couscous Royale by The Petit Gourmet

Light Stunt: Weeknight Porchetta

Light Stunt: Weeknight Porchetta

If you hadn't noticed from the picture above, I went rustic with this dish.

Porchetta is a traditionally an Italian dish that originates out of central Italy and is traditionally a boneless whole pig, gutted, seasoned with garlic, rosemary and fennel, and slow roasted on a spit over an open flame for several hours. This dish version is considerably faster without sacrificing flavor.

The Challenge

It's been a while, so I thought I'd use this space to explain a Light Stunt. The dishes I publish under this category are quick but flavorful dinners, similar to a #WeekdaySupper.

The Source

Adapted from page 30 of Bon Appétit magazine's January 2015 issue but I also found the recipe reprinted on their website.

Ingredients

8 cloves garlic, minced
2 tablespoon fresh rosemary, coarsely chopped
2 tablespoons fennel seeds, coarsely chopped
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
2 1-pound pork tenderloins
4 sprigs fresh rosemary
8 slicers bacon
2 heads garlic, halved through the equator

Method

1. Season the pork. Before you head to the office in the morning, combine the minced garlic, chopped rosemary, fennel seeds, salt, pepper and 2 tablespoons olive oil in a small bowl. Rub this mixture on all sides of each tenderloin. Cover, and refrigerate until you get back from the office in the evening.

2. Roast the pork. Preheat the oven to 425° Fahrenheit. Scatter the rosemary sprigs in a large baking dish, then place the seasoned pork on top of the rosemary. Wrap each tenderloin in 4 slices bacon, pushing the ends of the bacon slices underneath the tenderloin so they stay in place, then place the garlic heads around the pork and drizzle with the remaining tablespoon olive oil. Roast in the oven until the internal temperature of each tenderloin reaches 145° Fahrenheit, approximately 40 to 45 minutes. Once finished, transfer the tenderloins to a cutting board and let them rest for 10 minutes before slicing.

Analysis

This dish is very satisfying for a cold winter evening and, from a technique standpoint, is very creative with the use of bacon. As the bacon cooks, it's rendered fat is soaked up by the tenderloin, thereby keeping it moist and adding flavor.

Roast Pork Tenderlion with Mushroom Marsala Sauce and Roasted Potatoes for a Farmer's Market Dinner Party

Roast Pork Tenderlion with Mushroom Marsala Sauce

Earlier this year, I joined a facebook group of food bloggers that all reside in the San Francisco Bay Area. About a month ago, Renee of Creative Mama, Messy House suggested a farmer's market dinner party. Participants shop for ingredients at their local farmer's market and each prepare one course, not unlike a progressive dinner. This was my original motivation for shopping at the Irvington Farmer's Market where I found the pluots to prepare the ice cream dessert I published about a week ago in addition to the tomatoes and mushrooms I used in the scallop dish I published previously.

I had a couple of issues planning this dish. The first issue I had was with the type of ingredients. One of the questions asked was any diet restrictions bloggers had and several noted a gluten-free diet and was placed in that group. In all honesty, I wasn't prepared to do a gluten free dish, as it's not a niche where I specialize but it turns out that it's not nearly as restrictive as I originally feared. In fact, I discovered many of the dishes I have prepared previously are gluten free and I hadn't realize this, so I must thank Renee for providing the inspiration to learn something new. Gluten free diets are required for those that suffer from celiac disease. Generally, foods-other than many grains such as wheat, rye, and barley-are allowable in their unprocessed form. This includes fresh meats, poultry, fruits, vegetables, beans, seeds, nuts, and eggs. For more information on this diet, I'll refer you to this Mayo Clinic page which can explain the diet in more detail. The second issue I had was completely of my own making. In my excitement of coming home with my farmer's market finds, I prepared this entreé only to discover later that I was assigned the appetizer course, so I must thank Jane of The Heritage Cook for agreeing to switch courses with me.

The Challenge

Use ingredients purchased at a farmer's market in a gluten-free dish. In this case, I used parsley, mushrooms and potatoes.

The Source

I adapted the roasting method found on page 147 of Carla's Comfort Foods: Favorite Dishes from Around the World by Carla Hall with Genevieve Ko to a sauce found on finecooking.com. I adapted the potato side from cookthink.com.

Ingredients

1 pound Yukon gold potatoes, washed, scrubbed and halved (or quartered, if large)
3 cloves garlic, minced
Leaves from 3 sprigs fresh rosemary, chopped
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 pork tenderloins, approximately 1 pound each
2 tablespoons unsalted butter
2 medium shallots, chopped
12 ounces cremini mushrooms, sliced thin
1 cup dry Marsala
1 cup chicken stock
3 tablespoons heavy cream
1/4 cup fresh flat-leaf parsley, chopped

Method

1. Roast the potatoes. Preheat the oven to 425° Fahrenheit. In a medium bowl, combine the potatoes, garlic, rosemary, olive oil then season with salt and pepper. Toss to coat the potatoes then transfer the contents of the bowl onto a foil-lined sheet pan. Roast in the oven until the potatoes have a crisp exterior with a soft interior and browned, approximately 35 minutes.

2. Roast the pork tenderloin. Season the tenderloins on all sides with salt and pepper, then place the tenderloins in an oven-safe skillet and into the oven with the potatoes but on a different rack until the tenderloins reach an internal temperature of 135° Fahrenheit, approximately 15 minutes. Remove from oven and set the pork aside on a plate to allow for carryover cooking.

3. Prepare the sauce and finish the dish. While waiting for the potatoes, melt the butter in the same skillet used to roast the pork on the stovetop over medium heat. Once melted, sweat shallots with a pinch of kosher salt, approximately 1 minute. Add the mushrooms and sauté until the mushrooms have browned and the fluid secreted from the mushrooms have evaporated, approximately 3 minutes. Deglaze the pan with the Marsala, scraping any fond, and simmer until almost completely evaporated. Add the chicken stock and reduce by half, approximately 3 minutes. Stir in the cream, parsley and any accumulated fluids from the resting pork then taste, adjusting the seasoning if necessary. Cut the tenderloin into 1 inch pieces. To serve, spoon some sauce onto a warmed plate, then several pork slices on top of the sauce and surround with potatoes.

Successful?

Both Mrs. Stuntman and I noted the intense flavor of the dish and she requested I prepare it again. Also, I believe all of the ingredients are gluten free. Am I correct?

Please check out the other courses in this Farmer's Market Dinner Party:

Appetizer
Caprese Skewers by The Heritage Cook

Salad
Warm Green Bean and Tomato Salad by Creative Mama, Messy House

Side Dish
Loaded Mashed Cauliflower by Nosh My Way

Entreé
Roast Pork Tenderlion with Mushroom Marsala Sauce and Roasted Potatoes by Crazy Foodie Stunts

Dessert
Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce by Fearless Dining

Tea Smoked Roast Chicken

Tea Smoked Roast Chicken

Cross this one off the To Do List.

I found this recipe several years ago but never got around to preparing it. It appealed to me because of the unusual cooking technique. Then it occurred to me that I already had many of the ingredients used to prepare the dish leftover from my chicken wings post, so the timing was good.

The Challenge

Unusual cooking method: Smoking a chicken using tea leaves.

The Source

This is a Chef Andrea Reusing found on Food & Wine magazine's website but I adapted some of the ingredients.

Ingredients

2 quarts water
6 cloves garlic, smashed
9 dried red chiles, divided
10 star anise pods, divided
3 tablespoons honey
Two-inches fresh ginger, peeled and thinly sliced
Zest of 1 small orange
1 1-inch piece of cinnamon stick
1 cup soy sauce
1 small yellow onion, quartered
1/4 cup plus 3 tablespoons sugar, divided
1 whole chicken, approximately 5 to 6 pounds
1/2 cup long grain white rice
1/4 cup plus 2 tablespoons loose jasmin tea
Vegetable oil, as needed
1 teaspoon Szechuan peppercorns, crushed
Kosher salt
Fried rice, for serving

Method

1. Brine the chicken. In a large stockpot, combine the water, garlic, 5 of the red chiles, 4 star anise pods, honey, ginger, orange zest, cinnamon, onion and 1 tablespoon sugar. Simmer the brine over medium heat for 10 minutes, then remove from heat and let it cool. Once the brine has reached room temperature, add the chicken to the stockpot. Rotate the chicken so that the brine has coated all of the skin, then rest it so it is breast side down.

Cover and refrigerate overnight.

2. Smoke the chicken. Preheat the oven to 375° Fahrenheit, then line a stovetop-safe roasting pan with a double layer of aluminum foil. Remove the chicken from the brine and discard the brine. Pat the chicken inside and out with paper towels, then truss the chicken. Break the remaining red chiles and star anise into pieces, then combine them with the rice, remaining sugar, and tea. Pour the tea mixture into the roasting pan so that it coats the bottom evenly.

Place a rack on top of the tea mixture, then the chicken in the rack, breast side up. Cover the roasting pan with aluminum foil, sealing all sides, plus any overlapping pieces of foil with tape. Place the roasting pan over high heat for 2 minutes, then reduce heat to medium-low for 5 minutes. Remove from heat entirely and let it stand for 3 minutes. Remove the aluminum foil cover and let it rest for an additional 10 minutes.

3. Roast the chicken. Remove the rack with the chicken from the roasting pan, then the aluminum foil from the bottom along with the tea mixture. Return the rack back to the roasting pan, then rub oil over the chicken. Season them with the Szechuan peppercorns and kosher salt. Roast the chicken in the upper third of the oven for 35 minutes, then increase the heat to 425° Fahrenheit and roast for an additional 35 minutes, or until an instant read thermometer reads 165° Fahrenheit. Remove from oven, but let the chicken rest for approximately 10 minutes. Carve and serve with fried rice.

Successful?

The flavor of the tea was subtle, but still very good. I'd also recommend monitoring the chicken periodically while it roasts at 425° Fahrenheit. If it browns excessively, cover it with aluminum foil and continue roasting.

Lamb Shanks Roasted “a la Matignon”

Lamb Shanks Roasted “a la Matignon”

Happy 2014!

Before I proceed, I must first apologize for my extended absence last month. It wasn't planned but I found myself too busy to prepare a presentation-worthy dish. One issue I have been wrestling with over the course of the last few months is one of evolution. I'm still inspired by unusual cooking techniques, but I'm becoming confident in my execution. I've also discovered in this past year that pairing food and achieving balance of flavors has inspired me which takes time to plan my dishes.

I learned of this dish back in September when Chef Thomas Keller prepared it for Williams Sonoma during a live Google+ event. I was fascinated by it because I have never roasted lamb shanks and wanted to see for myself if the meat will break down enough to become tender. Also, the sauce intrigued me because I imagined it was extremely flavorful given the size of the mirepoix.

The Challenge

Successfully execute a cooking method I had never attempted.

The Source

The recipe for this dish can be found on the Williams-Sonoma website.

Ingredients

4 lamb shanks, approximately 1 1/4 - 1 1/2 pounds
Kosher salt
1/2 cup plus 1 tablespoon canola oil
1/2 cup chicken stock
3 large yellow onions, diced
4 large carrots, diced
2 large leeks, cleaned well and diced
4 large garlic cloves, peeled and lightly crushed
6 thyme sprigs, 6 parsley stems and 2 bay leaves tied together to form a bouquet garni
1 cup red wine
1 tablespoon red wine vinegar
1 teaspoon chives, chopped fine
Cooked polenta for serving

Method

1. Finish the mise en place: Preheat the oven to 275° Fahrenheit. Rinse the lamb shanks with cold water, then pat them dry and let them come up to room temperature, approximately 30 minutes.

2. Brown the shanks: Season the shanks with kosher salt. In a large sauté pan, heat 1/2 cup oil over high heat and, once hot, sear the shanks, on all sides and in batches of two until brown. Adjust the heat to prevent burning, if necessary. Once browned, remove the shanks and discard the oil.

3. Sweat the mirepoix and roast the shanks: Return the pan to medium-high heat and deglaze it with chicken stock, loosening any fond from the bottom with a wooden spoon. When the stock has almost evaporated, add the onions, carrots, leeks, garlic, bouquet garni and the remaining tablespoon oil, stirring frequently. Season the vegetables with kosher salt. Once the vegetables have softened but before they have browned, add the red wine and bring to a boil. Add the shanks back into the pan and cover it. Once the fluid starts to simmer, transfer the pan to the oven. Roast the shanks until the lamb is tender and the meat is almost falling off the bone, about 3 hours.

4. Finish the dish: Once the lamb has roasted, remove from the oven and let it rest to allow for any carryover cooking, approximately 30 minutes. Turn the temperature down to its lowest temperature and remove the lamb shanks to a serving platter, cover with aluminum foil, then put in the oven to keep warm. Strain the vegetables into a fat separator, and once separated, pour back into the original sauté pan. Add the red wine vinegar, then bring to a boil. Taste the sauce for desired consistency and adjust the seasoning, if necessary. Serve with polenta and garnish with chives.

Successful?

I shouldn't have been surprised but the sauce yielded incredible depth of flavor and balanced the lamb well. Despite my skepticism, the lamb was very tender and cook all the way through. My only criticism? The portion size is a little too big.

Back to Basics: How to Truss a Chicken for Roasting for a We Got You Covered #SundaySupper

This entry on my website is different from all the other posts I've completed for #SundaySupper because it's not a finished dish. This week's theme is We Got You Covered, and many of my other colleagues have decided to prepare food with delicious toppings but I thought I'd use another angle. I have decided to "cover" a basic cooking technique used when roasting a chicken.

If you google truss a chicken, there are thousands of results on how to do so, but I have found that the reasons for taking this extra step aren't as clear. As I looked, I found reasons such as keeping the, ahem, chicken's dignity, making the bird easier to turn, and cooking evenly.

The importance of evenly cooking your chicken is the first reason I was told to truss because the breast needs to be cooked to a temperature of 165° Fahrenheit, but the wings, thighs and drumsticks are fully cooked at 175° Fahrenheit. Trussing the bird will ensure to fully cook the dark meat while not overcooking the breast meat. In addition, I've also noted anecdotally that trussing the chicken will make for a juicier bird.

You will need a 36" to 48" piece of kitchen twine which, for some strange reason, I've been unable to purchase at the supermarket, but the meat and seafood department have always just given me some when I've requested it.

So, exactly how do you truss your chickens?

1. With the breast side down, tuck the wing tips behind the back.

2. Turn the chicken over and place the twine underneath the narrowest part of the drumsticks, so that when you lift the twine up, the length of the twine should be about equal on each side.

3. Place the twine over each leg bone and then underneath the opposite side. Pull tight.

4. Wrap the twine along each side, passing it through the drumstick-thigh joint and enclosing the wings.

5. Tie the twine where the neck used to be.

6. Roast per your recipe.

Before you truss, be sure to season the inside of the cavity and the outside of the bird with some type of fat (olive oil, butter, etc.) to encourage a golden brown skin.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:



Covered Appetizers and Entreés

• Slow Cooker Cheesy Party Mix from Hot Momma's Kitchen Chaos
• Personal Steak Pot Pies from The Foodie Army Wife
• Slowcooker Bean and Ham Soup from Jane's Adventures in Dinner
• Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
• Salmon en Croute from Curious Cuisiniere
• Excellent Beef Stew from Noshing With The Nolands
• Salisbury Steak with Mushroom Gravy from Food Lust People Love
• Pigs in a Blanket (Cabbage Rolls) from Cindy's Recipes and Writings

Covered Desserts

• Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
• Bacon Cinnamon Rolls with Maple Frosting from Bobbi's Kozy Kitchen
• Streusel Topped Apple Pie from A Kitchen Hoor's Adventures
• Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
• Chocolate Satin Pie from That Skinny Chick Can Bake
• Banana Butterscotch Muffin-Cake from What Smells So Good?
• Chocolate Banoffee Pie from Happy Baking Days
• 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
• Chocolate Covered "Party Popcorn" from Ruffles & Truffles
• Caramel Apple Bundt Cake from Pies and Plots

Not Sure What To Do? We Got You Covered

• Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
• Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
• Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
• Gluten Free Lego Cookies from Hezzi-D's Books and Cooks covering a gluten-free dessert
• Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
• Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
• Raspberry Swirl Cheesecake Bars from Alida's Kitchen covering a quick and easy cheesecake fix
• Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
• Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
• Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
• Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don't need to wait in long lines for it

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic for a Farmer's Market #SundaySupper

Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic

While I was attending San Jose State University several years ago, one professor in his class one day noted a certain irony which went something like, Silicon Valley has some of the most fertile soil in all of California, so what do we do with it? Build track homes and office parks on top of it. Silicon Valley encompasses the southern part of the San Francisco Bay Area which roughly includes Santa Clara County and the southern parts of Alameda and San Mateo counties. I have lived here for pretty much my whole life and I dislike the fact that the rest of the Bay Area gets clumped in with San Francisco because the two very different on several levels. For example, if you drive 30 minutes east of San Francisco in July, it's common the temperature will be 30 degrees warmer. Also, San Francisco is very urban while the rest is largely suburban.

Hidden away among the suburban development is an oasis in the form of J. E. Perry Farms on the west end of Fremont. They have a roadside stand on their property where they sell produce they grow on site. I went there in search of ingredients for this week's #SundaySupper theme of local food and/or farmer's market finds. One of the items that caught my eye was fresh figs, primarily because I had yet to work with this fruit in it's fresh form. I also brought my copy of The Flavor Bible with me. The list of complementary ingredients implied that it was a common ingredient in salads and desserts. One flavor affinity that is noted in it is figs, caramel, vanilla and balsamic vinegar, but it also strongly suggested honey separately.

The Challenge

Sophistication.

I can't find it anymore but I remember reading an article a couple of months ago that listed several common desserts that should be taken off restaurant menus, mostly because many versions aren't executed properly. (If I remember correctly, items such as New York cheesecake, cupcakes and chocolate lava cake made the list.) One point that the author made in the article was that desserts are often an afterthought for those establishments that do not employ a pastry chef, so I thought I'd attempt to fill the void.

The Sources

I pieced together the components of this dessert from a number of different sources. I adapted the fig roasting instructions from Fine Cooking Magazine; the caramel after consulting my friend, Chef Robert Dasalla of Little Chef Counter; and the ice cream custard from epicurious but I still don't have an ice cream machine, so I had to use David Lebovitz's hand-churning method I also used with my gelato dessert about a year ago.

Ingredients

2 cups heavy cream
1 1/2 cups half-and-half, divided
2/3 cup clover honey
2 large eggs
1/4 teaspoon kosher salt
12 black Mission figs, rinsed, dried, stems removed and cut in half
1 cup granulated sugar
6 tablespoons unsalted butter
1 cup balsamic vinegar

Method

1. Make the ice cream. Combine the cream, 1 cup half-and-half and honey in a medium saucepan over medium heat and bring to a boil. Once it reaches a boil, remove from heat, cover and let it cool for approximately 30 minutes. In a separate bowl whisk together the eggs and salt. Slowly pour in 1 cup of the cream mixture into the eggs while continuing to whisk.

Then pour the eggs and cream back into the cream mixture and cook over medium-low heat, stirring continually with a wooden spoon, until the mixture is thick enough to cover the back of a spoon and the temperature reaches 170°-175° Fahrenheit. Remove from heat, strain the mixture through a sieve into a nonreactive bowl, cover and chill. At this point in time, use your ice cream machine or follow the instructions in the David Lebovitz link above. This can be done a day or two in advance.

2. Make the sauces. For the caramel, add the sugar to a large saucepan evenly and place over medium-high heat. As the sugar starts to melt, shake the pan to redistribute. (Keep a close eye on it because the sugar can go from just right to burnt in a matter of seconds.) Once the sugar turns to amber, remove from heat and drop in the butter and the remaining half-and-half. The sugar will bubble violently, but whisk the added ingredients to combine, then cover and cool. Separately, add the vinegar to a small saucepan. Bring to a boil, then reduce heat to a simmer. Continue to reduce by 3/4 (or to 4 tablespoons) or until the vinegar is thick enough to coat the back of a spoon. Remove from heat and allow to cool.

3. Roast the figs: Preheat the oven to 450° Fahrenheit. Place the figs, cut side up, on a foil lined sheet pan and roast in the oven for 10-15 minutes, or until the figs begin to brown. To plate the dish, spoon some caramel in the center of a plate, place an ice cream scoop on top of the caramel, arrange three fig halves around the ice cream and drizzle with the balsamic reduction.

Successful?

The flavors of this dish did complement each other well with the balsamic balancing out the sweetness of the strong flavors of the caramel. It was sweet, but not overly sweet. I ran into some execution issues with the ice cream because it never fully solidified but was still very good.

By the way, I had the chance to consult Chef Dasalla because he and I competed in this year's Ribfest in the Park. You might remember I won the contest last year, but not this time. Since Chef was competing my goal this year was simply to get more votes for best overall rib than him. To my surprise, we both I didn't get a single vote this year, however it was good natured fun and I was able to catch up with some friends. Anyway, he suggested I add dairy to my caramel because straight sugar can easily crystalize and seize if it's not paid close attention. He also offered plating suggestions for this dish, so I must thank him yet again.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

We'll all be sharing stories and recipes from our own local food markets and celebrating local produce, so join us Sunday evening at 7 pm for a Farmer's Market twitter chat!

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n' Kale from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane's Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy's Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin' Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita's Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry and Peach Mini Pies from My Cute Bride
Cranachan from Happy Baking Days
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Pan-Roasted Chicken Thighs with Shiitakes, Ramps and Asparagus

Pan-Roasted Chicken Thighs with Shiitakes, Ramps and Asparagus

...and we'll close April on a positive note: Before I begin, I must thank Kelli of The Domestically Impaired Guide to the Retro Kitchen Arts for choosing me as the winner for her cake pan giveaway. I'll prepare a dish using the pan in the near future.

One aspect of food I haven't properly addressed here is cooking with and eating seasonal ingredients. It wasn't a mindful decision because I've primarily been so focused on challenging food preparation I hadn't considered it consciously. Recently, however, I have started to become more aware partially because I have started to shift the focus of challenges from preparation to choosing harmonious flavor combinations and contrasts. So about a month ago, I viewed a slideshow on Delish reminding me of vegetables that are about to come into season. One of the vegetables on the list that stood out are ramps because I hadn't seen them in any supermarkets. My curiosity peaked because they were so elusive so when my friend, Chef Robert Dasalla of , offered some samples from his inventory, I jumped at his offer.

The Challenge

Prepare a dish using a new (to me) ingredient.

The Source

Adapted from pages 156-157 of Think Like a Chef by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri. Chef Colicchio used poussins in his dish, but I substituted fully grown thighs due to availability.

Ingredients

2 tablespoons vegetable oil
kosher salt and freshly ground black pepper
5 bone-in skin-on chicken thighs
1/2 pound shiitake mushrooms, cleaned, trimmed and sliced thin
1/2 pound fresh ramps, cleaned and trimmed
1 pound thin asparagus, trimmed of the dry bottoms, small leaves peeled, with the spears cut into 4-inch lengths
2 tablespoons unsalted butter
3 sprigs fresh thyme
1/4 pound sugar snap peas, trimmed and thinly sliced on the bias
1/4 cup chicken stock

Method

1. Add the oil to a large skillet and place over medium heat until just smoking. Season both sides of the chicken with salt and pepper and add to the skillet. Brown the chicken (about 5 minutes per side) on both sides, working in batches if necessary then set aside.

2. Add the shiitakes to the skillet, then the asparagus and ramps. Season the vegetables with salt and pepper and cook, stirring frequently until the shiitakes begin to soften, about 3 to 5 minutes.

3. Return the chicken to the pan then add the butter and thyme. Cook, basting the chicken and vegetables in the melting butter, about 3 to 5 minutes. Then add the sugar snap peas and and cook for an additional 3 to 5 minutes. Add the chicken stock, in 1 tablespoon portions, reducing the chicken stock to a glaze before adding additional stock. Meanwhile, cook, turning the vegetables and chicken in the sauce until all the stock has been added and the juices from the chicken run clear.

Successful?

Yes! The ramps pungent flavor contrasted well with the sweetness of the peas and the savory mushrooms. Mrs. Stuntman requested I prepare this dish again. If only I could get my hands on some more ramps...