Holiday Recipes from Top Beverly Chefs: featured on Out and About
by Chava on Dec.01, 2009, under Art
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Wildhorse Sweet Potato, Russet. and Chipolte au Gratin
Serves 6-8
2 large sweet potatoes peeled and sliced into thin rounds about 1/4” thick
3 russet potatoes peeled and sliced into thin rounds about 1/8” thick
(if you’re not using the potatoes right away, store covered with water)
1 small yellow onion, peeled and slivered
2 chipolte peppers in adobo, minced
2T butter
2 ½ cups heavy cream
salt and pepper
Saute onions and chipoltes in butter in a cast iron or heavy gauge skillet, until soft and brown. Add salt and pepper and cream. Bring to boil and reduce to a summer, reducing the liquid by half. Add potatoes alternately, until pan is full. Continue to simmer for about 15 minutes, the cream should begin to thicken. Place in 350 degree oven and cook until potatoes are tender. Serve immediately in pan or cool completely and portion to reheat later in oven or microwave.
Wildhorse Shallot and Cheddar Bread Pudding
Serves 6-8
Ingredients
1 lb. bread, any kind will do, sliced or crumbled
4 cups shallots, peeled and sliced
1 1 ½ cup grated cheddar
1 T chopped garlic
½ stick of unsalted butter
2 ½ cups heavy cream
8 eggs
salt and pepper
herbs optional
Melt butter and toss with sliced shallots, salt and pepper.
Roast shallots in a 350 degree oven until golden brown and soft, about 30 minutes Remove from oven and cool.
Mix eggs, and cream and set aside.
In a greased baking dish, line bottom with bread, spread shallots over bread, sprinkle cheddar cheese over shallots.
Cover with another layer of break, push down with hands so everything is tight in dish.
Pour egg and cream mixture over the top, push down again so that the cream mix is distribute evenly throughout the pan. Sprinkle herbs over the top with a little salt and pepper. Dot with butter, cover with plastic wrap and then foil. Place dish in a water bath and bake at 350 for about an hour or until there is no visible liquid when center is pushed down, remove from water bath, remove plastic, and foil, and put back in oven at 375 for about 10 minutes or until the top is golden brown.
Chianti’s Holiday Mussels
Ingredients:
3 to 4 lbs. mussels
2 slices bacon or pancetta, cut into 1/2” pieces
6 shallots, finely chopped
1 small red pepper, seeded and finely chopped
2 tablespoons finely chopped flat parsley
½ cup breadcrumbs plain
½ cup Parmesan cheese
2 ½ tablespoons Annisette or Sambuca
Salt and pepper
6 Tablespoons butter
Scrub mussels with wire brush under cold running water and remove beards. Please in large pot, cover and steam over high heat, shaking the pan occasionally until they are just opened and can be easily removed from their shells. Discard the top shell of the mussel. Remove the mussels to a bowl and arrange the bottom shells on a baking dish.
In a large skillet, saute bacon/pancetta until crisp. Remove and drain on paper towels. Saute shallots in bacon/pancetta fat until soft. Add red pepper and saute a few minutes. Add parsley, break crumbs, half the cheese, slat and pepper, liquor, and half the bacon, crumbled. Mx well. Spoon a teaspoon of this mixture on each shell bottom. Place a mussel on it, cover with more mixture. Sprinkle with remaining Parmesan cheese. Melt butter, Pour a little on each. Brown mussels under hot broiler. Serve with lemon wedges.
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December 2nd, 2009 on 1:46 am
Hi – I don’t comment on many web sites but had to on yours. It’s fantastic! I really like how you write – very to the point, unlike a lot of other blogs. Thanks for having this site. I found your site while looking for another one on Google. I don’t have time to read everything right now, but I have bookmarked your site and will visit again very soon to see what’s new. I love reading about cooking, it is my favorite past-time. The recipes on your site are incredible. I can’t wait to try them out on my family. They think I’m crazy (and maybe they are right lol) when they see me at work in the kitchen. Visit my site if you’d like to read more. Keep up the great work!
December 10th, 2009 on 7:18 am
Wow, the cooking method of this dish is great, I’ll try it later and I hope it tastes the way it look. Thanks for sharing!