Untitled - The Gilded Fork

The Gilded Fork: Entertaining at Home
A Year of Dinner Parties
by Jennifer Iannolo & Mark Tafoya
Estimated Shipping Date: Early July 2009
To Purchase: http://bit.ly/GFCookbook or https://shop.gildedfork.com
Price: $25.00
For the last 4 years youʼve followed our evolution from articles to recipes, podcasts and videos. Now,
at last, we are going past your computer screens and ear buds with something you can actually hold
in your hands! Signed copies of our new cookbook are now available for pre-order.
With The Gilded Fork: Entertaining at Home - A Year of Dinner Parties, we invite you to throw
open your doors to friends and loved ones — and offer them a seat at your table. And donʼt be afraid
to ask them to help — that can be half the fun!
With a bakerʼs dozen of dinner party menus ranging from casual summer fare to an elegant dinner for
two, weʼve compiled colors, flavors and textures from our favorite recipes (along with some new
ones!) to indulge your senses with the seasonal tastes that make us happy to be in the kitchen.
Weʼve also included beverage pairings for each menu, and lots of helpful tips to help take your
cooking to the next level.
And in case you havenʼt heard, our friends have gotten in on the fun, too! Our readers and listeners
helped us to photograph these recipes (some are right there on the cover) and test them extensively,
ensuring that our instructions are clear and the recipes as close to fool-proof as possible.
We believe entertaining should be fun and stress-free for all involved, so please feel free to invite us
to dinner. We do dishes.
Hand-signed copy. Price includes shipping.
Order before July 31st and we will include a free download link to the full-color digital version
of the book when it becomes available, as well as a discount code to send to your fellow food
lovers to purchase a book for themselves!
For cookbook orders outside the US, please contact us directly at sales@gildedfork.com so we can
assist you with placing an order. Shipping charges may apply.
Table of Contents
Introduction
8
Who We Are
8
How to Use This Book
9
A Note on Entertaining
9
A Note from the Chef
10
Ingredients and Methods
10
Special Equipment
11
Chef’s Notes
11
Dinner for Two
13
Shrimp & Avocado Canapés
Pear & Prosciutto Salad with Toasted Walnuts
14
15
7UXIÀH/DFHG+HQV
Poached Pears with Chocolate Raspberry Sauce
Pairing Notes
18
Go Green
20
21
Avocado & Crab Timbales with Tobiko Roe Vinaigrette
22
Asparagus & Spinach Soup with Yuzu Custard
3LVWDFKLR&UXVWHG6DOPRQZLWK6KUHGGHG&DEEDJH%DLOH\¶V,ULVK&UHDP6DXFH
23
Green Tea & Orange Mousse Cake
27
Pairing Notes
30
Mardi Gras
31
Bon Temps Crab Cakes with Rémoulade
32
Mardi Gras Chicken & Andouille Gumbo
34
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Cafe Brulot
38
Pairing Notes
39
Spring Feast
41
0LQWHG3HD3XUpHLQ3XII3DVWU\9RODX9HQWV
Spring Beet Soup
44
+HUE&UXVWHG5DFNRI/DPEZLWK*DUOLF6PDVKHG3RWDWRHV
5
Milk & Honey Lavender Sorbet
47
Pairing Notes
48
Mother’s Day
49
Fennel, Orange & Zereshk Salad with Fig Vincotto
50
Carrot & Ginger Soup
51
Sautéed Duck Breast with Green Peppercorn & Morel Cream Sauce
52
Lavender Pound Cake with Lemon Glaze
54
Pairing Notes
56
Father’s Day
57
Shrimp Ceviche
58
Salmorejo
59
Steak with Champagne-Braised Cippolini Onions & Sage Butter
60
Grilled Peaches with Cinnamon Sugar
62
Pairing Notes
63
Midsummer Night
65
Lobster, Mango & Jicama Summer Rolls
Chilled Cucumber Mint Soup
66
2OLYH2LO3RDFKHG6DEOH¿VKZLWK&LWUXV7K\PH
68
7URSLFDO)UXLW6DODGZLWK7DUUDJRQ&UHDP
Pairing Notes
73
Summer Picnic
75
Dilled Crab Salad on Artichoke Bottoms
76
Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo
77
$SSOH%OXH&KHHVH7DUWLQHV
Garlic Brittle Cookies
80
Pairing Notes
82
Birthday Celebration
83
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Garlic-Studded Roast Beef with Rosemary Porcini Rub
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Champagne Sabayon with Roasted Strawberries
89
Pairing Notes
91
Harvest Celebration
93
Red & White Salad with Candied Pecans, Figs & Chèvre
6
86
94
Pumpkin Bisque
95
Seared Duck Breast with Figged Port Demi-Glace
96
Pumpkin Flan with Ancho Chile Brittle
Pairing Notes
Brunch
98
100
101
Mascarpone Omelets with Asparagus & Champagne Onions
102
Rosemary Corn Financiers
104
Caramelized Apple Bread Pudding
106
Additional Brunch Suggestions
108
Pairing Notes
109
Vegan Menu
111
Kohlrabi Salad
112
Borlotti Bean Soup
113
Asparagus Risotto
114
Blood Orange Granita
116
Pairing Notes
117
Holiday Menu
119
Silky Blue Cheese Soup
120
Bourbon Pork Loin Stuffed with Nuts & Dried Fruit
122
Potato, Mushroom & Fontina Casserole
124
Orange-Glazed Carrots with Madeira
126
Brussels Sprouts with Bacon
127
Fig Tart with Vanilla Pastry Cream
128
Pairing Notes
130
Authors
132
Additional Contributors
132
Photo Credits
133
Acknowledgments
134
About Our Company
137
Our Audio & Video Programs
137
7
Introduction
,Q FUDIWLQJ RXU ¿UVW FRRNERRN ZH ZDQWHG WR ZKROHKHDUWHGO\ H[SUHVV RXU SKLORVRSK\ WR
celebrate the sensual pleasures of food while reinforcing that sensual does not have to
mean expensive or complicated. After all, there is decadence to be found in the verdant
hue of something as seemingly ordinary as a sprig of mint.
Most importantly, we wanted the experience to be fun — for us and for you. We like to
approach life and cooking with a dash of humor and a pinch of cheekiness, and prefer to
think of entertaining as an adventure. For us, love and happiness are the key ingredients to
a successful gathering, so we like to leave stress at the door (and perhaps make a cocktail
while we’re in the kitchen).
A couple of years ago, we created a Mise en Place section on what was then our online
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and service to take some of the stress out of the process.
Our secondary goal was to teach people how to cook with the “mental mouth” — that
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essence, we wanted people to think like a chef when stepping into the kitchen.
In this book, we’ve taken our favorite menus from that section, tested and re-tested them,
and added a few new ones. With 13 menus, this baker’s dozen covers a broad range of
occasions, from a romantic dinner to Father’s Day and birthday celebrations.
Who We Are
If you are new to us, and have discovered us via this book, Chef Mark and I are the co-founders of Culinary Media Network®, home of
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food podcast channel, and have taken full advantage of the incredible reach of new media and technology to share our explorations.
Speaking of new media, this cookbook is an example of the power of online communities. When we were ready to test and photograph
our recipes, we reached out via Twitter and Facebook to ask our readers, listeners and friends to help us — and within 24 hours had
a team of 40 people ready to head into the kitchen with knives and cameras. Most of the photos you see on these pages are from that
intrepid group, and we are amazed at what we were able to achieve in a very short period of time. You will see everyone listed in the
acknowledgments section at the end of the book.
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into what we see as a tasty smörgåsbord of talents. Their full bios appear at the end of the book, but we wanted to salute and thank
them here before we get cookin’. Monica Glass, our Pastry Princess, created most of the dessert recipes in the book, Lenn Thompson
crafted the beverage pairing sections for each menu, and Kelly Cline has provided us with stunning, inspirational food photos from the
beginning, whether for this book or our web site. Unless otherwise noted, the recipes in this book are by Chef Mark, and the layout,
overall editing and much of the text is by yours truly.
Photo: Kelly Cline
8
How to Use This Book
OK, this is important, so highlight and underline it: We’d like you to think of this book as a guideline. Yes, we’ve created menus and
recipes with particular combinations in mind, but don’t take our word as gospel. If you think two dishes from different menus will work
together, go ahead and put them together. Pull some recipes from one and some from another, substitute beer for wine, riff on our
ingredients — and play with your food! (If you plan on having a ridiculous amount of fun, please call us.)
Each menu is designed to capture what we think is the best in seasonal offerings, which Chef Mark addresses in his Note from the Chef,
but we realize those offerings might be limited in your part of the world. Again, think in terms of guidelines.
Beverage pairings are listed with every menu, so we’ve tried to take the guesswork out of that portion of entertaining, which can
sometimes be the most stressful. Where applicable, we’ve offered wine pairings by varietal and region, and encourage you to take those
suggestions to your local wine store, along with your menu, to get their recommendations. Wine merchants spend their lives tasting, so
they are an invaluable resource — don’t be afraid to use them!
A Note on Entertaining
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they aspire, but then break out in hives when thinking about all the details.
I encourage — nay, order — you to leave your stress at the door. We hope you are opening that door to friends and family because you
love them, so keep that in mind if something goes awry. If Julia Child can drop an omelet on live television and still handle it with aplomb,
then surely you can refrain from a meltdown if you scorch the soup. The world will not implode, and you can always open another bottle
of wine. We are good cooks because we’ve made lots of mistakes, and while we’ve tried to make these menus fool-proof, things happen.
5HPHPEHUWRDSSURDFKLWDOOLQDQGSHUKDSVZLWKJRRGVSLULWVDQGWU\WRHQMR\WKHSURFHVV
Now, if you are really a planner, thus forever endearing yourself to me, there is a section on our web site that provides printable to-do and
shopping lists to help you with the process. Go to http://www.culinarymedianetwork.com/entertaining for suggestions on décor, guest
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questions so we can help you.
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+RZHYHUIRUXVWKDWZDVPRUHFRLQFLGHQFHWKDQDQ\WKLQJHOVH:HDOZD\VSUHIHUWRLQYLWHIULHQGVLQWKDQWRJRRXWDQG¿QGWKDWMXVW
about everyone ends up in the kitchen with us by the end of the night. In those moments, we are sharing nourishment not only for
the body, but also for the soul. There is a reason why, before the advent of written language, ancient civilizations broke bread to seal
contracts and celebrate the most precious moments in life. By nourishing others we replenish ourselves, and I think we can all use a
spoonful of that elixir from time to time.
My hat is off to you, fellow cook. Please don’t call me late for dinner.
Jennifer Iannolo
9
Sample Menu
& Recipes
Mother’s Day
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menu is a sure winner. This way, she can relax with a glass of wine while you get supper on the table — and you
can spoil her for a change.
Photos: Andrea Meyers, Mark Tafoya
49
Fennel, Orange & Zereshk Salad with Fig Vincotto
Crispy fennel makes for a great salad. The licorice taste is a great pairing with the sweetness of the oranges and the tangy sourness of
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4 servings
Ingredients
2 large fennel bulbs, sliced very thin
Juice of 1 lemon
1 tablespoon olive oil
3 large oranges, supremed
4 tablespooons zereshk, or dried barberries
Salt and pepper
Fig Vincotto
Parsley sprigs, for garnish
Preparation
Place the zereshk or barberries in a bowl and pour in a little of the vincotto to
reconstitute.
Supreme the oranges:
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is exposed. Next, run the knife down the sides, removing the peel and pith (the
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the segments as a guide, cutting the segments out of the orange and leaving the
membrane between them. Set the supremed segments aside in a bowl.
Prepare the fennel salad:
Remove the root end and tops of the fennel bulbs. Using a mandoline or a sharp
knife, slice the fennel bulbs as thinly as possible. Place the fennel slices in a bowl
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gently. Marinate at room temperature for ½ an hour to several hours.
Service
When ready to serve, mound ¼ of the fennel in a bowl or salad plate, and arrange
the orange segments in a circle around the plate. Use a slotted spoon to remove
the barberries from the vincotto, reserving the vincotto. Mound a tablespoon of the
barberries in the center of the salad, and drizzle the remaining vincotto over the
salad. Garnish with parsley sprigs and serve.
Photo: Mark Tafoya
50
Zereshkk is the Persian name for
barberries, a tangy, red berry that
grows on thorny shrubs (and often
the bane of farmers because of their
tenacious root structure). They are
similar to red currants, which can
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the zereshk, since they have a
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in dry form in Persian and Middle
Eastern stores.
Vincotto is a thick syrupy vinegar
made from the boiled must of
grapes that have been dried on
the vine and barrel aged for over
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the real thing, which is now widely
sold in specialty gourmet stores,
but a suitable substitute would be a
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you have reduced on the stove until
it becomes syrupy.
Carrot & Ginger Soup
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perfect for stimulating the appetite for the rest of this late Spring meal. The advantage of this recipe is that it can be served year-round,
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4 servings
Ingredients
1 medium onion, diced
1 teaspoon olive oil
1 tablespoon maple syrup
1 tablespoon honey
1 tablespoon ginger root, grated
1 cup carrot, peeled and chopped
3 cups vegetable stock
1 small sweet potato, peeled and diced
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon thyme, dried
¼ teaspoon garlic clove, minced
Preparation
Heat a deep saucepan or soup pot over medium heat and add the olive oil. Sauté
the diced onion until it becomes translucent, about 5-8 minutes. Sweat the onions, being careful
not to caramelize them.
Add the maple syrup, honey and ginger to the pot, and stir thoroughly until combined.
Continue to cook until the onions begin to turn a lovely shade of golden brown, about 10 minutes longer.
Add all the remaining ingredients, stir to combine. Cover and simmer for another 10 minutes until the carrots are soft.
Cool slightly. Strain off about half the cooking liquid into a separate bowl and reserve. Purée the solids and the remaining liquid with an
immersion blender, or in batches in a food processor. Return the purée to the pot, add back the reserved cooking liquid a little at a time
until the soup reaches the desired consistency, and heat through. Serve warm or chilled.
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51
Sautéed Duck Breast with Green Peppercorn &
Morel Cream Sauce
Morilles à la crème is a classic French preparation found in Périgord and Lyon. Here we update the sauce by adding tangy pickled green
peppercorns, and pairing the sauce with a simple sautéed magret de canard. The magret is a portion of the breast of the duck with the
skin and underlying layer of fat still intact. The Barbary duck is traditionally fattened for foie gras, and the breasts make for an especially
rich and tasty dish. Despite the fancy sounding names, this dish is fairly straightforward and will really impress your guests.
4 servings
Ingredients
4 6-8 ounce boneless duck breasts, skin intact
(or 2 larger duck breasts, 8 ounces per person)
2 tablespoons unsalted butter or goose fat
Kosher salt and pepper
For the sauce:
8 ounces fresh morels, or 2 ounces dried morels
2 tablespoons unsalted butter, divided use
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1 tablespoon green peppercorns plus 1 tablespoon of brine
¼ cup dry white wine
¾ cup heavy cream
Kosher salt and freshly ground pepper, to taste
Preparation
Sauté the duck breasts:
Lightly season the duck breasts with salt and pepper. In a heavy-bottomed sauté
pan, melt the butter or heat the goose fat over medium high heat, and brown the
duck breasts with the skin side down. You may want to lightly score the skin to help
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golden brown and the skin has crisped nicely, turn them over and reduce the heat,
cooking the other side. Cook for an additional 12-15 minutes, or until done. Tent with
foil and keep warm in a 200° F oven while you prepare the sauce.
Prepare the sauce:
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instructions for fresh morels. If using fresh morels, wash them under running water and dry thoroughly with paper towels.
If the morels are large, cut them in half. If they are small, leave them whole.
Photo: Mark Tafoya
52
Use 1 tablespoon of the rendered cooking fat from the duck breasts, or melt 1 tablespoon of butter in a separate sauté pan over
medium heat and add the minced shallots and morels, along with salt and pepper, to taste. Sauté for a few minutes until the shallots
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1 tablespoon of liquid with some soaking liquid, if using reconstituted morels), and braise the morels for about 5 minutes. Add the
heavy cream to the pan and reduce until the sauce thickens. Remove from the heat and mount the sauce with additional cold butter, if
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Service
Remove the duck breasts from the oven and place on warmed plates. Spoon the sauce over the duck breasts, being sure to distribute
the morels and peppercorns evenly amongst the plates. Serve immediately.
Variations
The morels in cream can be used to sauce any meat: veal scallopini, pork loin, beef tenderloin, or chicken breast.
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MDORXVLH6HHRXUUHFLSHIRUMinted Pea Purée (p. 41) for the technique for making a puff pastry shell.
Testing for Doneness
The duck breasts should register 155-160° F on a meat thermometer inserted into the thickest part of the
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will continue to cook while resting in the warm oven, so be careful not to overcook.
Morels
Because of their hollow body and distinctive arched cap, morels are the perfect hiding place for little critters
of the forest, who love morels as much as we do. It’s important to clean them thoroughly to avoid adding
any unwanted additional “protein” to the meal. If soaking dried morels, do so before preparing the duck
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WRUHPRYHWKHJULWDQGXVHWKLVÀDYRUIXOOLTXLGWRHQULFKDVWRFNRUVDXFH
Serving Tip
This dish would be lovely with steamed turned baby vegetables.
53
Lavender Pound Cake with Lemon Glaze
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RIWKLVVZHHWEOLVV7UDGLWLRQDOO\PDGHZLWKRQHSRXQGHDFKRIÀRXUVXJDUEXWWHUDQGHJJVSRXQGFDNHVDUHDPRQJWKHVLPSOHVWRI
FDNHVEXWWKH\UHTXLUHSUHFLVLRQDQGFDUHIXOWHFKQLTXHWRDFKLHYHDGHQVHULFKQHVV\HWUHPDLQOLJKWDQGÀXII\%DODQFLQJMXVWWKHULJKW
VZHHWQHVVWRWKHSHUIHFWWDUWQHVVODYHQGHUDQGOHPRQWRJHWKHUDUHSXUHKHDYHQ:HORYHWKHEROWRIODYHQGHUWKDWVZHHWO\VXUSULVHV
your senses in this refreshing cake.
12 miniature cakes
Ingredients
For the cake:
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1½ teaspoons baking powder
½ teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
2 egg yolks
Finely grated zest of 1 lemon
WDEOHVSRRQVIUHVKOHPRQMXLFH
1 teaspoon vanilla extract
2 tablespoons dried lavender, coarsely crushed or ground
¾ cup buttermilk, room temperature
For the sugar glaze:
2 cups powdered sugar, sifted
3 tablespoons heavy cream
WDEOHVSRRQOHPRQMXLFH
Finely grated zest of 1 lemon
Special Equipment
(6) 2-cup mini Bundt® pans or (1) 12-cup Bundt® pan
Preparation
Generously grease Bundt® SDQVZLWKEXWWHURUQRQVWLFNFRRNLQJVSUD\DQGGXVWOLJKWO\ZLWKÀRXUNQRFNLQJRXWH[FHVV'RQRWSUHKHDW
oven.
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Recipe: Monica Glass, Photo: Andrea Meyers
54
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*UDGXDOO\ DGG WKH JUDQXODWHG VXJDU DQG FRQWLQXH EHDWLQJ XQWLO OLJKW DQG ÀXII\ DERXW PLQXWHV VWRSSLQJ WKH PL[HU RFFDVLRQDOO\ WR
scrape down the sides of the bowl using a rubber spatula. Then beat in the eggs one at a time, beating only until incorporated after each
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0L[LQWKHÀRXUPL[WXUHDQGEXWWHUPLONDOWHUQDWHO\VWDUWLQJDQGHQGLQJZLWKWKHÀRXU%HDWWKH¿QDODGGLWLRQRQO\XQWLOVPRRWK'RQRW
over-mix.
6SRRQWKHEDWWHULQWRHDFKFXS¿OOLQJLWRQO\ôIXOODQGGLVWULEXWLQJLWHYHQO\EHWZHHQWKH%XQGW® cups. Tap each pan several times
on the counter to eliminate air bubbles and level the tops. Place both pans in the cold oven and turn the oven to 325° F. Bake for 30-35
minutes until the tops (which will eventually become the cake bottoms) are risen and golden.
Let the cakes cool in the pans for about 30 minutes, then run a thin knife around outer edge of each cake to loosen and unmold by
inverting the pan over onto a wire rack. The cakes will be right-side-up at this point.
Prepare the glaze:
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drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the
lemon over the tops of the glaze and serve.
When preparing the Bundt® pan for baking, thoroughly
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release easily from the pan.
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then measure for accurate results.
This recipe calls for six 2-cup mini Bundt® pans to make
lovely Spring gifts, but feel free to use whatever size
pan you desire, as this cake bakes well in a variety of
pans – two 8½ x 4½ x 2½-inch loaf pans or one larger
10 x 3½- inch Bundt® SDQ -XVW EH VXUH WR DGMXVW WKH
baking time to suit, as the larger pans will take a bit
longer.
Do not open the oven until at least 30 minutes into
baking so your cakes will not fall.
Wrapped in plastic or aluminum foil, the cakes will keep
for 3-5 days at room temperature and for up to 3 months
in the freezer.
Photo: Mary Jane Curry
55
Pairing Notes
Fennel, Orange & Zheresk Salad with Fig Vincotto
Varietal: Sauvignon Blanc
Reasoning: 6DXYLJQRQ%ODQFLVDOZD\VDSDLUIRUFLWUXV\KHUEDOVDODGVEHFDXVHWKHLUÀDYRUSUR¿OHVDUHRIWHQVLPLODUDQGWKHLUFULVSQHVV
FDQVWDQGXSWRWKHDFLGLW\LQFLWUXVIUXLW$6DXYLJQRQ%ODQFZLWKOLJKWRDNQRWHVZLOOVKRZDGXVWLQJRIVZHHWVSLFHWRWKH¿QLVKHGZLQH
²WKHLGHDOFRPSOHPHQWWRWKH¿JYLQFRWWR
Carrot & Ginger Soup
Varietal: Gewurtztraminer
Reasoning: Any time a recipe calls for ginger, we reach for a bottle of Gewurtz, which literally means “spicy” in German. Rich and ripe
ZLWKVWRQHIUXLWDQGSLQHDSSOHÀDYRUVEXWUDF\ÀRUDODQGPLQHUDOO\FULVSDWWKHVDPHWLPHLWFRPSOHPHQWVDQGHQKDQFHVWKLVÀDYRUIXO
spicy-sweet soup.
Duck Breast with a Green Peppercorn and Morel Cream Sauce
Varietal: Cool Climate Merlot
Reasoning: Pinot Noir might seem the more classic pairing, but a medium-bodied, cool-climate Merlot, with its smooth, well-integrated
tannins, red plum and cherry fruit character and subtle earthiness will take this hearty dish to new heights.
/DYHQGHU3RXQG&DNHZLWK/HPRQ*OD]H
9DULHWDO/DWH+DUYHVWRU,FH6W\OH:LQH
Reasoning:7U\WR¿QGDGHVVHUWZLQHWKDWLVULFKXQFWXRXVDQGFRPSOH[²DOOZLWKD]LQJRISDODWHFOHDQVLQJDFLGLW\7KDWDFLGLW\LVWKH
key here — so we’d reach for a late harvest Riesling or Ice Wine made with Riesling.
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