What an amazing night celebrating at Grant and Sarah's new home in Chagrin Fall's. There was a huge buzz about the food and many people were asking me how we made most of the dishes, so I thought posting the recipes and some pictures might also help.
If anyone has any questions on any of the food, or any questions about whats going on in the real estate market, give me a call at (216) 402-4774!
Roasted Golden Beet, Arugula, and Goat Cheese Salad with Burnt Orange vinaigrette
3 lbs Golden Beets, cut root and top off
2 packages arugala
6 oz goat cheese
1 orange zested
1 bunch minut
tbsp extra virgin olive oil
For Beets:
Preheat oven to 400 degrees, in a baking dish place the beets, oil, and zest of an orange. Cover with foil and bake for about 45 minutes to an hour until the beets are tender. Pull them out of the oven and let sit, still covered, for about 30 minutes. Using a paper towel, lightly rub the beets and the skin will peel right off.
For Vinaigrette:
2 oranges, juiced
2 to 3 small shallots, peeled and finely diced
1 tablespoon olive oil
2 tablespoons red wine vinegar
1/8 teaspoon sea salt
1/4 cup extra-virgin olive oil
For Vinaigrette:
In a small saucepan, bring the orange juice to a boil over medium-high heat. Reduce the juice by half, or until it thickens to a syrupy consistency. Allow to cool.
Place 1 tablespoon of olive oil in a small skillet, add the diced shallots and sauté them over medium-low heat until transparent. Cool the shallots, then combine them in a blender with the orange syrup, red wine vinegar, and salt.
To serve: Toss beets, arguable, mint, vinaigrette, sea salt, and fresh cracked pepper in a bowl. Crumble goat cheese on top.
Seared Beef Tenderloin with Port Reduction
2-3 lb Beef Tenderloin trimmed and cleaned
Fresh Thyme
Salt To Taste
Pepper To Taste
¼ lb butter
2 tbsp Extra virgin olive oil
Preheat oven to 450 degrees
For Beef:
Place large sauté pan over high heat and add olive oil, heat until oil is almost smoking. Season beef with liberal amount of salt and pepper. Place beef in hot sauté pan and DO NOT TOUCH IT. To create a good sear the beef needs to be left un touched. After about 4 minutes, flip beef over to the other side. Let sear on the side then add fresh thyme on top of the beef and add the butter to the pan. The butter will immediately start to melt, lean the pan back towards you and using a large spoon baste the beef with the boiling butter. After a minute or two, place beef in oven proof sautee pan and let finish roasting for about 5 minutes. Pull out and let beef rest on cutting board for about 5-10 minutes before slicing.
Port Reduction:
½ bottle of cheap ruby port
2 shallots sliced thin
fresh thyme
1 tbsp extra virgin olive oil
1/8 lb cold butter
In a sauce pan, add extra virgin olive oil and shallot, sweat the shallot over medium heat for about 5 minutes until translucent and starting to get slightly golden. Add your port and fresh thyme. Let the port reduce until the it lightly coats a spoon. Remove the thyme sprigs and slowly over low heat add the butter, swirling around in the pan to create an emulsification.
To Serve:
Once beef is well rested, slice to desired thickness. Drizzle port reduction over the beef and serve.
Ricotta Gnudi with Stewed Tomato
For Gnudi:
· 1 cup fresh ricotta cheese
· 1 cup grated Parmesan, plus more for finishing the pasta
· 2 eggs plus 1 egg yolk
· 1 teaspoon grated nutmeg
· 1/2 cup all purpose flour
· 4 cups semolina flour
Combine the first 4 ingredients in a bowl and whisk vigorously to combine. The mixture should be light and airy when you're finished. fold in the 1/2 cup of flour until it is combined with the ricotta mixture, adding more flour by the tablespoon if needed so that the mixture isn't too sticky to roll into 1-inch balls. Using floured hands, roll the ricotta mixture into balls and place in a bowl or dish that has 1/4 inch of the semolina sprinkled on the bottom. Arrange the balls so that they are not touching each other or the sides. When you have a layer, cover the balls completely with flour and begin another layer. Finish by completely burying the ricotta balls and transfer to the fridge. Leave overnight.
Carefully unearth the gnudi and place on a rimmed baking sheet. The flour that remains can be sifted back into a container to use in the future. Allow the gnudi to come to room temperature, and in the meantime heat the tomato sauce and bring a pot of boiled salted water to boil. Drop in boiling water and they are finished when they start to float. Transfer them to tomato sauce and mix til coated.
Finish with fresh shaved parmesan and fresh torn basil.
Stewed Tomato Sauce
4 lbs Ripe Roma Tomatoes, chopped
1 Vidalia onion
5 Cloves garlic, rough chopped
12 basil leaves
salt to taste
pepper to taste
¼ cup extra virgin olive oil
Slice onions as thin as possible, over low heat cook the onions until very broken down and sweet, probably about an hour. Add garlic, sautee for about 10 minutes over low heat. Add chopped tomatoes, turn the heat up to medium and add a pinch or two of salt. (The salt will cause the tomatoes to start to release their liquid and make them get really sweet). Simmer over medium low heat for about an hour. Finish with fresh torn basil and parmesan.
And a couple other pics...
(Citrus smoked salmon, creme friache, lemon)
(Caramelized onion, goat cheese, crostini)
