Sunday, November 30, 2008

"We're Going to Party Like It's 1929" New York Times Article Reciepes

Below are the recipe's from this Sunday's New York Times article by Alex Williams "Holiday's Downsized: We're Going to Party Like It's 1929"

I served my favorite twice baked potato with toppings: Three Bean Chili, Mushroom Ragout, as well as sour cream, chives and butter. For dessert I recommend a simple Angel Food Cake covered with frosting and coconut.

Twice Baked Potato
8 servings
8 Over sized Idaho Potatoes, bake until done.
Scoop out
1 cup of sour cream
1/2 lb butter
1/2 teaspoon salt
1/4 cup of heavy cream or until smooth
Combine all and hand mash mixture.
Add back into potato skins.
Brush the top with butter.
Bake 20 more minutes at 350 degrees.
Finish with a quick broil to give a golden brown top.
Three Bean Chili

2 cans chopped tomatoes
1 Spanish onion, chopped
2 cloves chopped garlic
2 pounds ground sirloin
1 teaspoon Mexican oregano
1 tablespoon cumin seed, toasted
1/4 cup chili powder
1 teaspoon cayenne
1 can kidney beans, drained and rinsed
1 can white beans (great northern or cannelini)
Salt and pepper to taste
Sweat onions and garlic in a heavy bottomed pot over medium heat, stirring occasionally until golden brown. Add beef, oregano, and cumin and cook, breaking up until meat is browned. Add tomatoes, chili powder, and cayenne and simmer for about 30 minutes. Add beans and simmer another 30 minutes. Add Tabasco if you'd like a spicy mix.
Wild Mushroom Ragout

1/4 cup extra virgin olive oil
1/4 cup chopped shallots
1.5 pounds mixed wild mushrooms, cleaned and torn
1/2 cup chicken stock
1 tablespoon chopped fresh tarragon
1/4 cup creme fraiche
Salt and pepper to taste
Heat olive oil in a saute pan over medium heat; sweat shallots until soft. Add mushrooms until golden brown. Deglaze the pan with the chicken stock, stir in tarragon and creme fraiche, cook another minute or two, add salt and pepper to taste, and serve.
Cream of Chestnut Soup
2 tablespoons butter
1/2 cup chopped shallots
1 cup Sauternes
4 cups chicken stock
1 15.5 ounce can puree of chestnuts
1/2 cup heavy cream
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped parsley for garnish
Garlic toast
Heat butter on medium, add shallots and saute for 10 minutes.
Add Sauternes and cook 10 more minutes.
Add chicken stock, bring to a boil and reduce heat, add chestnut puree and whisk until smooth.
Add cream, balsamic vinegar, salt, pepper and simmer for 15 minutes.
Serve with garlic toast.