Coconut Panna Cotta

1 13.5 oz can coconut milk
1 1/2 cup half and half
1/2 vanilla bean, split
6 green cardamom pods, cracked open
1 packet gelatin (~2 tsp)

The great thing about panna cotta is that it's super easy, yet so many people are so impressed by it - it's really just creamy jello.  I currently work in an Italian style kitchen, so we make these all the time.  It's so foolproof I'm usually doing two or three other things while making one.  The only trick to the consistency is the correct amount of gelatin.The consistency should be custard-like.  Soft and creamy, yet firm. 

Because this is such a simple, basic dessert, you can have a lot of fun experimenting with it.  Here, I replaced some of the cream with coconut milk (which is equally fatty).  I felt cardamom and vanilla would both highlight the coconut nicely.  The flavor was reminiscent of Indian rice pudding..

This is so easy you'll wonder why I'm bothering.  Place coconut milk and 1 cup of half and half in a small pot.  Scrape seeds from the vanilla bean and add.  Add the vanilla bean hull and cardamom seeds, and bring to a gentle simmer.  Let it cook for about 10 minutes over very low heat.  While waiting, hydrate the gelatin in the remaining 1/2 cup of half and half.  When the mixture is cooked, strain it through a cheesecloth-lined strainer.  While it's still hot, slowly whisk in the gelatin mixture.  Pour into martini glasses and chill for at least 4 hours.  Wipe the rims of the glasses before serving for a nice presentation.  I was thinking that a few brandy-soaked golden raisins might be a nice garnish for this as well.

Autumnal Steak Bliss

NY Strip Steak
Heavy Cream
Vermouth
Rosemary
Shallot, minced
Garlic, minced
Crimini mushrooms, quartered
Thyme
Butternut squash, cubed
Sage chiffonade
Nutmeg
Pine nuts, toasted
Salt and pepper
Butter and olive oil

More fall flavors again, and obviously you'll be seeing them for a while.  It was my day off yesterday, and of course I had to make something special for Meg and I (she gets jealous of the restaurant patrons I'm paid to cook for).  When I have steak for dinner, I usually find that a full pound of meat is far more than enough.  For this reason, I'll usually buy one 12-16 oz steak and split it by thinly slicing before serving.  Strip steak works best for this, and it's also a nice, tender cut.

Start with the sauce.  Heat some butter in a pan and fry 2 or 3 rosemary sprigs to infuse the fat with flavor.  Saute some shallots and garlic with the rosemary.  Why they are aromatic, hit the pan with a splash of vermouth.  Allow most of the alcohol to cook off, then add about a cup or two of heavy cream.  Allow to reduce by 1/2 volume, then strain.

The mushrooms are simple.  Sautee in olive oil with shallots, garlic, and thyme.  For the butternut squash, peel and dice, then pan fry in butter with sage until tender.  Add a touch of freshly grated nutmeg at the end and garnish with the toasted pine nuts.

Season the steak with salt, pepper, rosemary, and olive oil and sear in a hot pan on both sides until rare.  Allow to rest for 5 minutes before slicing.

That's it, you've got all the components.  Now make 'em look purty!...Maybe I'll do an entry on basic plating ideas in the future.  Enjoy!

Mushroom Ravioli with Buttenut Squash Sauce

Mushroom Raviolis
Ravioli dough (eggs, flour, olive oil)
Mushroom duxelle (mushrooms, shallots, thyme)
Parmesan, finely grated
Butter
Sage

Butternut Squash Sauce
1 Butternut squash, roasted and pureed
1 c Heavy cream
1 tsp curry powder
Dash of vanilla extract
Dash of balsamic vinegar
Water


It's almost fall...the autumnal equinox is in 3 days.  As far as flavors and foods go, this is one of my favorite times of year.  Warm spices, rich, earthy, and sweet flavors.  Food that warms the soul.  This dish has several components, but the duxelle and butternut squash sauce can be made a few days ahead of time.

Start with the sauce.  Bring the cream and squash puree to a gentle simmer.  Use the ingredients listed to create a balance of flavor that you like.  The vinegar is essential...the slight bit of acidity really rounds out this very rich sauce.  The sauce will be very thick, so add a little water until you get the consistency you like.

A Wild Hen of the Woods

For the duxelle, I did a 50/50 mix of maitake (a.k.a. hen of the woods) and shiitake mushrooms, though any variety you like that isn't poisonous will be fine.  To make the duxelle, saute the mushrooms in olive oil with some shallot, onion, and thyme, then mince in a food processor.  Fold the parmesan cheese into the duxelle, and now you have ravioli filling!  For the ravioli dough, you can buy some at the store or make it yourself if you're the ambitious type.  Fill the raviolis and cook in boiling water for about 2-3 minutes.

Next, heat some butter and fry a few sage leaves in it.  Just before it begins to brown, remove the leaves and set aside.  Toss the raviolis in the butter.  Plate the raviolis, top with the butternut squash sauce, a few of the fried sage leaves, and some freshly shaved Parmesan.  Garnishing with just a bit of fresh, grated nutmeg is a nice touch.  Eat, enjoy, and welcome the autumnal season!