Tidewater Kitchen - June 2006
The Chef's Table
In March, my family took a trip to Chatham, MA, and stayed at the Chatham Bars Inn. What an amazing spot right on the water. It is a great place to fill your senses and calm your spirit! The rooms are gorgeous and the cottages are ideal for families and are beautifully decorated. The grounds are so beautiful! It was a bit too chilly, but the Beach House Grill looks like it would be a romantic spot to catch the ocean breezes or enjoy breakfast or lunch. Chatham is a unique spot in itself, with lots of charm in a darling New England village. Everyday there is a list of activities to indulge yourself or family members at the Inn.
While we were there visiting the charming Chatham Bars Inn, we took the Chef’s Table and Wine Cellar. The state of the art Chef’s Table seats up to 24 people for an entertaining dining experience, enhanced by the 7,500-bottle wine cellar. The fine dining experience was one my husband and I will not forget. Chef Juho had an eight-course spectacular meal planned. I loved all of her tips, and her demonstration was perfect for a beginner or a novice. It was an experience I would recommend! The class was full of people celebrating anniversaries, birthdays, dates and just having a wonderful time!
Simple Greek Salad
3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.
Bruschetta with Gorgonzola
36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey
Preheat the oven to 400 degrees F.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
Arrange the cheese on the toasts, top with honey and bake until the cheese is melted, about 3 minutes.
Cream of Carrot Soup
7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)
In a large pot, bring stock to a boil.
While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
In a sauté pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
Add salt and pepper.
To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
Pan Seared Spiced Lobster Cake
Chef de Cuisine Juho J. Lee
Serving – 6 people
12 oz. lobster meat
1/2 cup fine diced peppers (yellow, red, green)
½ cup fine diced Vidalia onion or sweet onion
2 Tbl minced tarragon
2 Tbl minced chervil or Italian parsley
1 Tbl olive oil
¼ cup mayonnaise
1 Tbl Korean chili paste or chipolte pepper sauce
2 cups Panko bread crumbs (approximately)
Salt & pepper to taste
Finely chop lobster meat.
Sauté peppers and Vidalia in 1 Tbl. olive oil and let cool.
Combine lobster meat, peppers and onion in a medium bowl.
Add egg, tarragon, chervil or parsley. Mix well.
Combine mayonnaise with chilipaste (add more chili paste for extra spice) and fold in lobster meat.
Gradually add the bread crumbs until the mixture binds.
Form balls (about the size of a golf ball) and press into cakes. Dust lightly with Panko bread crumbs.
Pan fry over medium heat using olive oil until golden brown.
Ginger Cherry Mustard
Chef de Cuisine Juho J. Lee
1/2 lb black cherries
2 oz fresh ginger
¼ cup brown sugar
¼ cup whole grain pommeray mustard
2 Tbl rice vinegar
Peel ginger and mince.
Combine in small sauce pan with ¼ cup brown sugar.
Cook until cherries are tender. Set aside.
Combine mustard and rice vinegar. Add cherries.
Chef de Cuisine Juho J. Lee
4 medium peaches
1 quart champagne vinegar
1 ½ cups sugar
2 Tbl. pickling spice
In 4 quart sauce pan, combine vinegar, sugar and pickling spice. Cook over medium heat until simmering. (Do not let boil)
Peel peaches. Place in pot when sugar is dissolved. Cover. Cook over medium heat until peaches are al dente.
Remove from heat. Let set approximately 10 minutes.
Remove peaches. Let cool.
Walnuts and Asparagus
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan
Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and sauté until the asparagus is crisp-tender, about 5 minutes.
Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts.
Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
Pastry Chef Morand Dare
1 cup cream
1 cup milk
4 egg yolks
3 Tablespoons sugar
2 ½ cups semi-sweet chocolate, finely chopped
3 cups whipped cream
Bring milk and cream to a boil, add yolks and sugar, cook until mix thickens. Pour over chopped chocolate, mix well, let cool and add whipped cream. Pipe into mold and let set in refrigerator.