A few weeks back, on a chilly Saturday afternoon, I packed up big bags of food, table settings, and wine, and brought everything to my parents’ house for a little harvest dinner party. The theme of the dinner was Pumpkin + Chardonnay, and I worked with the people over at La Crema Wines to pick out the best chardonnay pairings for each of the three recipes we created. There was no particular reason for hosting this dinner other than a desire to create something lovely to look at, an excuse to drink too much wine, and a way to use up the squash from the garden that have been lingering on our windowsill.

The first course was a simple Grilled Pumpkin and Raw Kale Salad, dressed with lemon and olive oil and served with a big slice of creamy camembert. To pair with the salad, we served the La Crema Monterey Chardonnay, which is rich and buttery and played beautifully with the funkiness of the cheese and the bitterness of the greens. While grilled squash and chardonnay might sound like a summery pairing, everything about this course was pungent, savory, and rich, setting just the right tone for kicking off our harvest dinner.

Next, we moved on to the main course – Mini-Stuffed Pumpkins with Middle-Eastern Spiced Beef and Israeli Couscous, paired with La Crema’s Sonoma Coast Chardonnay, which is a bit brighter and fruitier than the Monterey. Rather than the more traditional cheese/sausage/bread filling used in many stuffed pumpkin recipes, I opted for stuffing them with a tagine-like mixture of sweetly spiced, stewed beef, dried fruit, nuts, and Israeli couscous. The beef itself is hands down the best beef I’ve ever made. After numerous almost-but-not-quite-delicious preparations of short ribs and other fatty cuts and roasts, I finally had the fall-apart-tender, deeply savory, saucy, non-greasy beef of my dreams. And now I want to make it over and over again, in different flavors and served over different starches until I’m tired of it.

We wrapped things up with individual servings of Pumpkin-Vanilla Pot de Creme, creamy, gently spiced little puddings served with a generous dollop of maple whipped cream. The last bottle to be opened was the La Crema Russian River Valley, a honeyed chardonnay with slight echos of the baking spices used in the pot de cremes. At this point we were all full and happy and a little bit tipsy, lingering over the last creamy spoonfuls of pudding and sips of wine.

I perhaps went overboard in styling the table, but it was so much fun to shoot. There’s inspiration to be found in making something beautiful just for the sake of beauty. I wanted to capture the lovely colors of the last burst of foliage as the backdrop, enhancing them with oranges and reds and creamy colors on the table. Truth be told, it was a little cold for sitting outside for long, so we quickly moved the set-up inside by the fire, but the atmosphere was just as lovely indoors. In New England the foliage is mostly past, now, but I hope to make this sort of outdoor harvest dinner a tradition to look forward to at the peak of each fall season.

To see more pictures and notes from this dinner, check out the three companion posts and recipes over on the La Crema Blog!

Course #1: Grilled Pumpkin and Raw Kale Salad
Course #2: Mini-Stuffed Pumpkins with Middle-Eastern Spiced Beef and Israeli Couscous
Course #3: Pumpkin-Vanilla Pot de Cremes

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

The post Harvest Pumpkin Dinner with La Crema appeared first on Katie at the Kitchen Door.

Some of the best dinners we have really barely qualify as dinners. A baguette and a wheel of brie. Ice cream eaten out of the carton. Cold beer and chips and salsa. I think the very fact that you don’t have to put any effort into it is part of what makes it so rewarding to enjoy. Charcuterie definitely makes the list of our favorite low-effort, high-reward meals – a link of good artisan salami, a few slices of prosciutto, and some sharp mustard is really all you need. And with the increasing availability and variety of high-quality artisan charctuerie, putting out a nice charcuterie board as part of a dinner party or event is fast becoming the most popular way to kick off an epic meal.

As part of their Pork and Pinot series, I’ve teamed up with La Crema Wine to share how I put together a nice charcuterie board to pair with a bottle (or two! invite friends!) of Pinot Noir. Whether it’s the opener to a dinner party or Trevor and I are sharing in front of the TV, a well-balanced plate of salty, rich pork and a glass of Pinot Noir is an addictive match.

Head over to the La Crema Blog for tips on what to include on your next charcuterie board!

More Pork and Pinot posts…

• Prosciutto, Mozzarella, and Sage Pesto Stuffed Pork Tenderloin
• Red Wine Caramelized Pork Belly
• Pork Belly Banh Mi Sandwiches

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This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

The post La Crema Pork and Pinot #4: The Perfect Charcuterie Board appeared first on Katie at the Kitchen Door.

This Sunday Dinner post is a big one – I’m not even entirely sure where to start. There’s the obvious, of course, that it was for our Valentine’s Day celebration, so it had to be special and a little bit decadent. There’s the fact that we prepared it during a blizzard, the third big storm in what feels like a never-ending chain of snow and white skies and freezing temperatures – a winter so beyond our imaginations that our city is stuck somewhere between awe, deep frustration, and total apathy. There’s the coffee-crusted duck, the centerpiece of the meal, that we lifted from the menu at Bouchard in Newport, where we spent a wonderful evening last weekend, dining in quiet elegance before slipping back to a room with a fireplace and a four-poster bed, where I wanted to stay forever. There’s the champagne we popped last night, the leftovers of which we unexpectedly took to a blizzard brunch around the corner – because day-drinking and eating waffles is a pretty good way to spend a blizzard. There’s the chocolate espresso layer cake, which we ate thick slices of in bed this morning with our morning coffee, our windows completed whited out by the snow whirling outside. There’s the chanterelle bisque, made from chanterelles we foraged in the middle of the summer, a time so green and warm and damp that it seems like it happened in another lifetime. These recipes have so many bits and pieces of memories tucked inside them it’s hard to sort out a clear thread between them – and now of course they will bring back to us the Valentine’s Day Blizzard of 2015, another weekend spent together grateful for a quiet and warm house in which to hide away and dream of spring.

The menu we made for this dinner is wintery, earthy, and elegant all at the same time, with rich flavors tied one to the next: blood orange, endive, chanterelle, chestnut, coffee, brandy, chocolate. Brilliantly colored blood orange mimosas spiked with Campari and honey. A salad of bitter endive and radicchio topped with blood orange slices, goat gouda, and toasted hazelnuts. A velvety bisque of roasted chestnuts and chanterelles. A gorgeous duck breast, coated in coffee and drizzled with rich brandy-balsamic sauce. And a cake – two fat layers of chocolate cake spread thickly with chocolate-espresso buttercream. Everything turned out beautifully, and although there are certainly a lot of components, it was doable to prepare everything in one afternoon, and still sit down with enough energy to enjoy the meal and each other’s company.

The Menu
Blood Orange Mimosa
Endive and Blood Orange Salad
Chanterelle and Chestnut Bisque
Coffee-Crusted Duck Breast with Brandy-Balsamic Sauce
Chocolate Espresso Layer Cake

Past Sunday Dinners:

May 26, 2013: Coffee-and-Chile Rubbed Strip Steaks with Chimichurri Sauce; Charred and Smoky Belgian Endives; Oven-Roasted Potatoes; Strawberry-Sour Cream Ice Cream

July 1, 2013: Strawberry-Lime Agua Fresca; Smashed Pea, Dill, and Feta Crostini; Chilled Asparagus Soup with Meyer Lemon Yogurt; Mustard Spaetzle with Mushrooms; Ricotta Bavarese with Red-Wine Poached Rhubarb

October 28, 2013: Braised Lamb Shanks with Gremolata; Creamy Polenta with Fresh Corn and Blue Cheese; Roasted Brussels Sprouts; Classic Apple Pie

March 31, 2014: Fried Halloumi with Spring Veggies and Strawberry-Basil Gastrique; French Gnocchi with Watercress Sauce; Strawberry-Rhubarb Meringue Pots

August 31, 2014: Roasted Garlic, Ricotta, and Maple-Roasted Cherry Tomato Crostini; Eggplant and Pesto Napoleons; Maple Mixed-Berry Pie

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Blood Orange Mimosa

Serves 2.

• 1/2 c. freshly squeezed blood orange juice (from about 2 oranges)
• 1 1/2 oz. Campari
• 1 TBS honey
• chilled Prosecco or Champagne

1. Whisk together blood orange juice, Campari, and honey until honey is dissolved. Divide between two champagne flutes and top with prosecco or champagne. Stir gently with a long handled spoon or small whisk. Serve immediately.

Endive and Blood Orange Salad

Serves 4.

• 1 small head of radicchio
• 1 large Belgian endive
• 3 blood oranges
• 1/4 c. hazelnuts, chopped and lightly toasted in a dry pan
• 2 oz. thinly sliced goat gouda or other goat cheese
• 2 TBS champagne vinegar
• 1/4 c. olive oil
• sea salt and pepper to taste

1. Remove and discard the outer leaves from the radicchio and cut out the thick core at the bottom. Roughly chop or shred the radicchio and place in a bowl. Remove the outer leaves from the endive. Slice into thin rounds and add to the bowl with the radicchio. Toss the two vegetables together to evenly combine.
2. Peel the oranges. Juice one of the oranges so that you have 1/2 cup of juice. Slice or supreme the remaining 2 oranges and set aside.
3. Assemble the salads by dividing the radicchio mixture between four plates. Top each with several pieces of blood orange, a spoonful of the toasted hazelnuts, and a few slices of the goat gouda. To make the dressing, whisk together the blood orange juice, champagne vinegar and olive oil until well combined. Season to taste with salt and pepper and drizzle over the salads. Serve immediately.

Chanterelle and Chestnut Bisque

Serves 2-3.

• 2 TBS butter
• 1/3 c. finely diced onion
• 2 c. fresh chanterelles, cleaned and torn into bite-sized pieces
• sea salt and pepper to taste
• 1 c. peeled, roasted chestnut pieces
• 3 c. chicken stock
• 3 sprigs fresh thyme
• 1/2 c. heavy cream

1. Melt the butter in a large frying pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the chanterelles and saute until soft and browned on the edges, about 8-10 minutes, stirring frequently. Season to taste with salt and pepper. Set several spoonfuls of the cooked chanterelles aside (for garnishing the soup).
2. Add the remaining chanterelles, chestnuts, chicken stock, and thyme to a soup pot and bring to a simmer over medium heat. Simmer for 10-15 minutes, then remove from the heat. Spoon out the thyme stems and discard. Transfer the soup to a blender and add the heavy cream. Blend on high until very smooth. Pour into bowls and garnish with the reserved chanterelles. Serve immediately.

Coffee-Crusted Duck with Brandy Balsamic Sauce

Inspired by dinner at Bouchard. Serves 2-3

• 2 medium duck breasts, trimmed of fat
• 4 TBS freshly ground coffee beans
• 2 TBS dark brown sugar
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 3/4 tsp chili powder
• 3 TBS butter, divided
• 2 tsp flour
• 1/4 c. brandy
• 1 TBS balsamic vinegar
• 1/2 c. stout or other dark beer

1. Preheat the oven to 375°F. Mix the coffee, brown sugar, salt, pepper, and chili powder together in a small bowl. Rub the mixture all over the duck breasts so they are fully coated. Melt 2 TBS butter (or duck fat, if you’d like) in a dutch oven over medium-high heat. Place the duck breasts in the pan and sear for 1 minute on each side. Flip them a second time (to return to the original side) and transfer the pan to the preheated oven. Cook the breasts for 5-7 minutes, to at least an internal temperature of 130°F. Remove from the oven, transfer to a cutting board or plate and let rest for at least 5 minutes.
2. Scrape as much of the coffee grounds as you can out of the dutch oven and discard. Melt the remaining 1 TBS of butter in the dutch oven over medium heat. Add the flour and stir to make a paste, cooking for 60 seconds. Add the brandy to the pan (don’t stand over the pan as you do this, as the alcohol will evaporate rapidly and can make you quite dizzy), followed by the balsamic and the stout. Stir to make a thick sauce and cook for 2-3 minutes, until thick and syrupy. Remove from the heat. Slice the duck on the bias and serve drizzled with the brandy-balsamic sauce.

Chocolate Espresso Layer Cake

• 1 recipe of Add A Pinch’s “Best Chocolate Cake,” baked in three 6×2 inch pans for 35-40 minutes
• 1 recipe Chocolate-Espresso Flour Buttercream, recipe below

1. Once you have baked the three cake layers, turn out onto a cooling rack and let cool completely. Use a serrated knife to trim the dome from each cake so that you have flat layers. Frost the cooled cake with the buttercream, using a dot of buttercream on your cake plate to hold the cake steady. If the cake is crumbing too much as you frost, refrigerate the cake briefly before continuing to frost. Chill the frosted cake for at least 30 minutes before serving.

Chocolate-Espresso Flour Buttercream

Adapted from Serious Eats basic Flour Buttercream. Makes about 3 cups of frosting.

• 4 TBS flour
• 1 c. granulated sugar
• 2 tsp espresso powder
• 1 c. whole milk
• 2 oz. unsweetened chocolate, chopped into bite-sized pieces
• 2 sticks salted butter, softened to room temperature

1. Whisk the flour, sugar, and espresso powder together in a medium saucepan until smooth. Whisk in the milk, and place over medium heat. Bring the mixture to a low boil, whisking the entire time. As the mixture begins to boil it will thicken to a custard like consistency – still whisking, cook the custard for one minute, then remove from the heat. Add the chopped chocolate and whisk until melted. Continue whisking the custard until it has cooled to body temperature, about 5 minutes. Set aside.
2. In a large bowl, beat the softened butter until it is light and fluffy. If it is greasy, refrigerate for a few minutes to make it more firm. Add the cooled chocolate custard to the whipped butter one spoonful at a time, beating to thoroughly incorporate the custard into the butter between additions. If the frosting begins to break or separate, refrigerate for a few minutes before continuing to add the chocolate custard. Once all the custard has been incorporated into the butter, refrigerate the buttercream for 20-30 minutes before frosting your cake. If you refrigerate the buttercream for longer than 30 minutes, you will need to allow it to come back to slightly below room temperature before using.

The post Sunday Dinner: Valentine’s Day Edition // Chanterelle and Chestnut Bisque, Coffee-Crusted Duck Breast, and Chocolate Espresso Layer Cake appeared first on Katie at the Kitchen Door.

We hosted our second wine dinner last weekend, this time with three lovely, very drinkable wines provided by La Crema Winery in California. It’s hard to believe that our first wine dinner was way back in February – I had originally planned to do them more frequently, but it’s actually very tricky to get wine shipped to Massachusetts. Starting in January, the legislation will loosen up – maybe then we can do more of these dinners – but until then, having the wine shipped to my family’s place in Maine is the best option. The hidden benefit of this is having a built-in guest list composed of people who love to drink wine: my family. So Trevor and I headed North for Labor Day weekend for one last summer visit during which we could cook some good food and drink some good wine.

The team at La Crema was kind enough to send us three bottles of wine for this dinner – a Chardonnay, a Pinot Noir, and a Pinot Gris. All three bottles retail in the $20-25 range, and are solid, straightforward table wines. None of them left a particularly lasting impression but all were easy to drink and true to their type, and no one turned down a second glass of any of the three varietals. Since all three wines were relatively light-bodied and good for patio-drinking, we designed a menu with an “end-of-summer in California” vibe to complement the wines and the season, and call to mind the wines’ terroir. Most of the menu was done on the grill, and it featured plenty of end-of-summer produce, but the dishes were a little heartier than mid-summer fare and everything was served warm. We started with a corn chowder topped with paprika-grilled shrimp, the main was a grilled leg of lamb with ratatouille, and the dessert was rosemary pear bars served with whipped cream. I was very happy with how all three dishes turned out – the product of days of brainstorming – and even happier with how quick the whole thing was to throw together. I don’t think I’ve ever served a meal that was such a snap to cook with such stellar results. Of course, I have to give a big heap of the credit to Trevor (and to my other sous-chef, Aunt Robin!) as both the shrimp and the lamp were perfectly grilled, a skill I certainly don’t have in my repertoire.

I knew ahead of time that the forecast was not good for Sunday, our planned dinner day, but the clouds cleared out early in the day and we ended up with plenty of sun all afternoon. Sadly, as dinnertime approached, the clouds rolled back in and I found myself racing to get the picnic table set before the rain began. Just as I ladled the chowder into bowls the first drops began to fall, so I snapped as many pictures as I could and we shuffled everything back inside. Although I’ll admit I was disappointed not to have the beautiful outdoor evening I had been imagining, the food and wine were perfect and the night still ended with tequila shots, a giant bag of peanut M&Ms, and my mom and Aunt Robin dancing in the rain – any night that ends that way is a success in my books.

The Details

First Course: La Crema 2012 Sonoma Coast Chardonnay with Corn Chowder with Paprika-Grilled Shrimp. La Crema produces seven different Chardonnays, and their Sonoma Coast line is one of the most affordable. The wine is quite tart, opening with a lot of acidity up front, but quickly mellowing into a buttery finish. You can certainly taste oakiness, but it’s subtle and not a dominant characteristic. I personally found it to be a bit more citrusy than I like in a Chardonnay, but my mother, who is not usually a Chardonnay person, really loved this one. We served this with a creamy, pureed corn and potato chowder, using super sweet end of summer corn. The chowder was topped with a few grilled shrimp which had been marinated in a mix of garlic, lemon, olive oil, and smoked paprika. Although I dislike most seafood, I loved these shrimp – they were perfect on top of the rich chowder, and the wine cut through the richness nicely.

Second Course: La Crema 2012 Sonoma Coast Pinot Noir with Grilled Leg of Lamb with Ratatouille. The Pinot Noir was my favorite wine of the night, another release from the more affordable Sonoma Coast line. It was fairly dark in color compared to some Pinots, but light-bodied. Smooth and fruity, it was very drinkable, without feeling overly sweet or boring. For this pairing, we went a little on the heavy-side, grilling a sizeable piece of butterflied leg of lamb as the main course. We balanced the gaminess of the lamb with a meyer lemon and rosemary marinade, and kept the plate bright and acidic by serving the lamb with a tomato and kalamata olive ratatouille. This was basic, Mediterranean-inspired food – simple but well-executed fare for a simple but well-executed wine.

Third Course: La Crema 2013 Monterey Pinot Gris with Pear and Rosemary Crumble Bars. To be honest, by the time we poured the Pinot Gris my note-taking was getting a little sloppy, but I’m going to count that as a good sign overall. I did note that the Pinot Gris had a fairly strong minerality, and was heavy on the citrus flavor. La Crema’s tasting notes also indicate that it has a subtle note of Asian pear, which is the pairing I chose to pursue for the dessert course. Of course, serving a wine that is not a dessert wine with a sweet dessert is tricky, but the whole table felt that the Pinot Gris and the rosemary and pear crumble bars went very well together. The bars were composed of three parts: a rosemary shortbread crust, ripe pears poached in a mixture of Pinot Gris and honey, and a simple butter-and-sugar crumble topping. After an hour in the oven, the pears turn into an intense, caramelly jam while the crumble and the crust stay a buttery golden brown. I had initially planned to serve these with a rosemary-vanilla whipped cream, but a few missteps left me with some very delicious rosemary-vanilla butter that could not be brought back from the brink. Whipped cream from the can was a fine substitute.

The Menu

Corn Chowder with Paprika-Grilled Shrimp served with La Crema 2012 SC Chardonnay– see recipe below
Grilled Leg of Lamb with Ratatouille served with La Crema 2012 SC Pinot Noir – see recipe below
Pear and Rosemary Crumble Bars served with La Crema 2013 Monterey Pinot Gris – see recipe below

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Disclaimer: La Crema provided me with the wine for this post free of charge, but I was not otherwise compensated and all thoughts and opinions are my own.

Corn Chowder with Paprika-Grilled Shrimp

Chowder recipe adapted loosely from Serious Eats. Serves 6.

Note: You will need wooden grilling skewers to prepare the shrimp.

• 1 lb. 16-20 ct. shrimp, peeled and deveined
• 1 1/2 tsp smoked paprika
• 3 cloves garlic, finely minced
• 3 TBS freshly squeezed lemon juice
• 1/4 c. olive oil
• 5 ears corn
• 4 c. chicken or vegetable stock
• 3 TBS butter
• 1 medium onion, diced
• 1 tsp whole cumin seeds
• 1 1/2 c. diced Yukon gold potato (about 2-3 medium potatoes)
• 1 c. heavy cream

1. In a large bowl, whisk together the paprika, garlic, lemon juice, and olive oil. Add the preapred shrimp and toss to coat. Cover, refrigerate, and let marinate for 2 hours. Place your grilling skewers in a large container of water and let soak for 30 minutes.
2. To make the chowder, cut the corn kernels from the ears using a serrated knife. Set corn kernels aside. Add the stock to a large pot, then break the corn cobs in half and add to the stock. Bring to a simmer over medium heat and simmer for 15 minutes to infuse the stock with the corn cob flavor. Remove from heat, remove and discard cobs, and set stock aside.
3. In a large pot, melt the butter over medium heat. Add the diced onion and cumin seeds and saute until onions are translucent and cumin is fragrant, about 5 minutes. Add corn kernels and saute in the butter for 2 minutes, then add reserved stock. Add the diced potatoes and bring to a simmer, simmering until potatoes are tender, about 10 minutes. Remove from the heat and stir in the heavy cream.
4. Blend the soup in batches in a blender, until each batch is smooth. Blend 3/4 of the soup in total, leaving 1/4 of the soup chunky. Season to taste with salt and pepper.
5. Preheat the grill to medium-high, skewer shrimp on pre-soaked skewers. Grill shrimp until just cooked through, about 2 minutes per side. Serve the chowder with 2-3 grilled shrimp on top.

Grilled Leg of Lamb with Ratatouille

Serves 6.

For the lamb:

• 4 lbs. of butterflied leg of lamb, cut into 6-8 pieces
• 1/2 c. olive oil
• juice from 2 Meyer lemons
• 3 cloves garlic, peeled and minced
• 3 sprigs of rosemary, needles removed and roughly chopped
• 1 tsp salt

For the ratatouille:

• 2 TBS olive oil
• 1 medium onion, roughly chopped
• 3 cloves garlic, peeled and minced
• leaves from 4 sprigs of thyme
• 1 large red bell pepper, seeded and roughly chopped into bite-sized pieces
• 4 medium Heirloom tomatoes, cored and roughly chopped into bite-sized pieces
• 1 medium zucchini, roughly chopped into bite-sized pieces
• 3/4 c. pitted kalamata olives, roughly chopped
• salt and pepper to taste

1. Place the olive oil, Meyer lemon juice, garlic, rosemary, and salt in a large bowl and whisk to combine. Add the leg of lamb and massage the marinade into the lamb. Cover the bowl, refrigerate, and let marinate 3-4 hours.
2. About 30 minutes before you intend to serve the lamb, heat 2 TBS of olive oil over medium heat in a large skillet. Add the onion, garlic, and thyme, and saute until onion is translucent, about 5 minutes. Add the bell pepper and cook until soft, 3-5 minutes. Add the tomato and zucchini and bring to a simmer. Simmer the sauce, stirring occasionally and using the back of a wooden spoon to crush the tomatoes, until tomatoes have released all their juices and zucchini is soft, about 10 minutes. Continue simmering over medium-low heat for another 10-15 minutes, until sauce has thickened slightly, then stir in olives and season to taste with salt and pepper.
3. Preheat the grill to medium-high. Grill the lamb until medium rare, about 7-8 minutes per side. Set aside on a plate and let rest for 5-10 minutes. Serve lamb with the ratatouille sauce underneath.

Pear and Rosemary Crumble Bars

Serves 8-10.

• 1 stick salted butter, at room temperature
• 6 TBS salted butter, chilled
• 1/3 c. light brown sugar
• 1 1/2 c. flour, divided
• 1 tsp chopped fresh rosemary
• 1/3 c. white sugar
• 4 ripe pears
• 1 1/2 c. water
• 1/2 c. Pinot Gris or other white wine
• 6 TBS honey

1. Preheat the oven to 350°F. In a large bowl, beat 1 stick of room temperature butter until smooth. Add 1/3 c. light brown sugar, 1 c. flour, and 1 tsp chopped rosemary to the butter and stir to create a thick crumbly paste. Lightly grease an 11×7 inch or 8×8 inch baking pan, and press the rosemary shortbread crust evenly into the bottom of the pan. Bake the crust until golden brown, about 18-20 minutes, then remove from the oven and set aside.
2. To prepare the crumble topping, whisk the remaining 1/2 c. flour and the 1/3 c. white sugar together in a medium bowl. Cut in the 6 TBS of chilled butter, and use a pastry cutter or a fork to mash the butter into the flour until the butter is pea sized and thoroughly coated in flour. Refrigerate this mixture until ready to use.
3. To prepare the poached pears, peel and core the pears, then thinly slice. In a large, wide-bottomed sauce pan or dutch oven, mix together the water, white wine, and honey. Bring to a simmer over medium heat, then gently add the pears to the simmering mixture. Simmer the pears until soft and fragrant but not falling apart about 5-8 minutes, then use a slotted spoon to remove. Layer the pears evenly over the rosemary crust and set aside. Continue to simmer the juices in the pan until they have reduced to a thick, caramel-colored syrup – this will take about 20 minutes. Once you have a syrup, pour it evenly over the pears.
4. Take the crumble topping from the fridge and sprinkle it evenly over the pears. Bake the crumble bars for 45-55 minutes, until crumble topping is golden brown and pear filling is thick and bubbling. Remove from the oven and let cool to room temperature before slicing. Serve with whipped cream.

The post La Crema Wine Dinner // Corn Chowder with Paprika-Grilled Shrimp, Grilled Leg of Lamb with Ratatouille, Pear and Rosemary Crumb Bars appeared first on Katie at the Kitchen Door.

The Book: If you’re even a little bit of a Francophile, or have ever found yourself daydreaming of a vacation in France punctuated by long dinners in the countryside, you’re going to want to get yourself a copy of Hungry for France. A cross between a memoir, a travel guide, and a cookbook, with all three components tied together by a love of French food, this book will have you planning your next vacation and tomorrow’s dinner at the same time. The book covers 13 regions in France, alternating notes about the best inns and restaurants in each region with recipes inspired by memorable dinners in those same establishments. As a result, the recipes are hyper-local to their particular corner of France, with hearty dishes like Cheese and Bacon Tarts from the Alps, and fresh, warm-weather seafood dishes like Roasted John Dory with Tomatoes and Olives from Cote d’Azur. By separating the recipes into these regional sections, the author highlights the wonderful variety of French cuisine – from delicate cream-filled pastry, to rich duck confit, to grilled seafood dishes, to hearty alpine stews, it’s all here. I love the recipes that are included in the book – they present slightly unexpected but still traditional flavor combinations that sound highly craveable, the kind of dishes I’d order from a restaurant in a heartbeat. They aren’t the French “basics,” – they’re modern and interesting, but still quintessentially French. There are as many recipes for sweet dishes as savory, which is good, because the French do both so well that it would be a shame to leave either one out. Although I haven’t nearly finished reading all the notes about different restaurants and destinations, what I have read perfectly captures the romance and magic of travel, expertly intertwined with practical advice about where to eat, sleep, and drink in France.

The Food: The night I planned to test a recipe from Hungry for France for this review, I came home from work completely exhausted and almost defaulted to plain spaghetti for dinner instead, until Trevor rescued the evening and said he’d do all the shopping and cooking if I could stay awake long enough to take pictures. I readily agreed, and very happily sat at the kitchen counter enjoying a glass of Chardonnay while Trevor made a lovely dinner for us. This Pistachio-Stuffed Chicken with Parmesan Cream Sauce was relatively quick to pull together, but it had lovely, nuanced flavors from all the herbs and different liqueurs used, and made for a very elegant, restaurant-quality dish. We served it with a warm orzo and pesto salad for a perfect little dinner (and the leftovers were just as good for lunch the next day). I particularly liked that the recipe used both vermouth and grappa in it – all the alcohol cooks off, but the flavors remained distinct. It will definitely be a repeat dinner dish in our house, and I can’t wait to try other recipes from this book.

Recipe Shortlist: Green Asparagus with Chorizo Vinaigrette; Nanterre French Toast with Honeyed Nectarines; Golden Endive and Chard Gratin; White-Wine Steamed Mussels with Andouille Sausage; Curried Pork in Cider Sauce; Hot Buckwheat Rolls; Hazelnut-Crusted Goat Cheese with Rhubarb-Raspberry Compote; Hot Chartreuse Souffle; Truffled Eggs en Cocotte with Prosciutto Toasts

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Disclaimer: I received a review copy of Hungry for France free of charge from Rizzoli, but I was not otherwise compensated and all thought and opinions are my own.

Pistachio-Stuffed Chicken Breasts with Parmesan Cream Sauce

Recipe from Hungry for France. Serves 4.

•  1/4 c. milk
• 1 sprig fresh thyme
• 1 bay leaf
• 1 garlic clove, peeled and crushed
• 1 thick slice white bread, crust removed
• 3 TBS olive oil
• 4 shallots, peeled and finely chopped
• 1/4 c. dry vermouth
• 1/4 c. finely chopped roasted, salted pistachios
• kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, trimmed of excess fat
• 2 TBS grappa
• 1 c. chicken stock
• 1/4 c. heavy cream
• 3 TBS grated Parmesan cheese
• 2 TBS butter
• fleur de sel (or sea salt) for finishing
• chervil sprigs, for finishing (optional)

1. In a small saucepan, heat milk with thyme, bay leaf, and garlic over medium heat, just until bubbles appear around the edge, about 1 minute. Remove from heat and strain into a shallow bowl. Add the bread and let stand for 10 minutes, turning once. Drain and squeeze dry, then finely chop and transfer to a medium bowl.
2. In a medium frying pan, heat 1 TBS of the olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes. Stir in vermouth and cook until nearly evaporated, about 2-3 minutes. Remove pan from heat. Scrape  half of the shallots into the bowl with the bread, and add the chopped pistachios. Reserve the other half of the shallots for later.
3. Using a sharp knife, cut a slit lengthwise into the side of each chicken breast. Use a spoon to stuff a few TBS of the bread and pistachio filling into the slit of each breast, and pinch together to seal.
4. In a large frying pan, heat the remaining 2 TBS of olive oil over medium heat for 1-2 minutes, or until hot. Season the chicken with salt and pepper, then add to the hot pan and cook until browned, about 5 minutes on each side. Check to be sure chicken is cooked all the way through by cutting into the center of the fattest breast. However, try not to overcook the chicken as it will dry out fairly quickly. Remove the chicken breasts from the pan and set aside.
5. Add the grappa to the reserved shallots in the medium frying pan and bring to a simmer over medium-low heat. Very carefully tilt the pan and use a long match or lighter to ignite the vermouth. When the flames subside, add the chicken stock and bring to a simmer, cooking until reduced to half a cup , about 4-5 minutes. Add the heavy cream and simmer until reduced to half a cup, about 3 minutes. Remove the skillet from the heat and stir in the parmesan cheese and butter until both are fully melted. Transfer to a blender and process until frothy.
6. Ladle the sauce into the bottom of 4 bowls and top each with a piece of chicken. Finish with a sprinkle of fleur de sel and a few sprigs of chervil.

The post Book Club: Hungry for France // Pistachio-Stuffed Chicken Breasts with Parmesan Cream Sauce appeared first on Katie at the Kitchen Door.

It’s been ages since my last Sunday Dinner post. Five months to be exact. I’ve had a blog-color-coded Google Calendar event called “Sunday Dinner!” that I’ve been dutifully dragging forward from Sunday to Sunday, month after month, until finally, it found its resting place last week. Since we had just gotten back from two completely cooking-free weeks, I was fired up to be back in the kitchen, and looking ahead at the busyness of April, it didn’t seem like there would be another chance to do a Sunday Dinner for a while, so I went all out. Although it is decidedly still wintery in Boston, the fava beans, English peas, asparagus, and strawberries that are being flown in from California were too tempting to pass up, so I pretended that I lived somewhere where it was spring and bought a little bit of everything.

I haven’t cooked from Girl in the Kitchen in a while, so I decided to make it the theme of this dinner. Stephanie Izard is a wonderfully creative cook, and I’ve made some great spring recipes from her in the past (like this Asparagus Pasta with Almond-Parmesan Crumble and a Poached Rhubarb and Goat Cheese Salad). This time, I chose to make the Fried Halloumi with Spring Veggies and Strawberry-Basil Gastrique as an appetizer, followed by French Gnocchi with Watercress Sauce as a main. Fried halloumi is something I’ve been wanting to try for a while, but the warm and gooey cheese ended up playing second fiddle to its toppings. The lightly dressed mixture of favas, peas, raw asparagus, and basil was fresh and lemony and very spring-like, and I would make just this component again to serve on its own, or perhaps to mix with couscous or scrambled eggs. The strawberry-basil gastrique was the polar opposite of the veggies – thicky, syrupy, sweet, and intense, paired with the fresh-tasting vegetables and the warm and mild cheese it was quite the flavor combination. The only challenge was finding an elegant way to eat them, as they’re not quite finger food but not really large enough for a fork and knife.

On to course two: we’ve made gnocchi a lot of different ways. We’ve made the traditional potato version (served with Argentinean-style beef short ribs), we’ve made sweet potato gnocchi, we’ve made ricotta gnocchi with corn and mushrooms (one of my all-time favorite recipes), and now, we’ve made “French” gnocchi. In the intro to this recipe, Stephanie explains that you can make a type of gnocchi by making a classic pate a choux dough, piping it into gnocchi-sized rounds, freezing them, and then cooking them still frozen. I was intrigued by this idea, as it’s quite different than traditional gnocchi recipes I’ve seen, so I decided to give it a try. Ten eggs and a stick of butter went into the dough, so I had high hopes for its flavor, but in the end, I was kind of disappointed. While it’s an interesting technique, my “gnocchi” spread out to the point that they looked more like little pancakes, and they kind of tasted like pancakes too. The simple watercress sauce they were served in was a beautiful color, but mostly just tasted like butter, in a sort of overwhelming way. I’m still sharing the recipe, as it has its strong points, but I wanted to give you my honest take on it, first.

As for dessert, I knew we would want something light after all that butter, and I wanted to use up at least a few of the 10 egg whites I had leftover from making the gnocchi. We also still have several pounds of rhubarb in our freezer from last spring, so it was high time that some of that got used up. With those constraints, I whipped up a sort of crustless strawberry-rhubarb meringue pie, baked in a casserole dish like a crisp or a crumble, and it ended up being my favorite course. I used a fair bit of cornstarch in the filling to make sure that the dessert would be semi-spoonable, then chilled it thoroughly before quickly broiling the meringue topping. With just a hint of vanilla, it was light, sweet, and just the right ending for a spring dinner.

The Menu

Fried Halloumi with Spring Veggies and Strawberry-Basil Gastrique – see recipe below
French Gnocchi with Watercress Sauce – see recipe below
Strawberry-Rhubarb Meringue Pots – see recipe below

Past Sunday Dinners:

May 26, 2013: Coffee-and-Chile Rubbed Strip Steaks with Chimichurri Sauce; Charred and Smoky Belgian Endives; Oven-Roasted Potatoes; Strawberry-Sour Cream Ice Cream

July 1, 2013: Strawberry-Lime Agua Fresca; Smashed Pea, Dill, and Feta Crostini; Chilled Asparagus Soup with Meyer Lemon Yogurt; Mustard Spaetzle with Mushrooms; Ricotta Bavarese with Red-Wine Poached Rhubarb

October 28, 2013: Braised Lamb Shanks with Gremolata; Creamy Polenta with Fresh Corn and Blue Cheese; Roasted Brussels Sprouts; Classic Apple Pie

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Fried Halloumi with Spring Veggies and Strawberry-Basil Gastrique

Adapted from Girl in the Kitchen. Serves 4-6 as an appetizer.

For the Strawberry-Basil Gastrique:

• 1 c. white balsamic vinegar
• 1 c. sliced fresh strawberries
• 1/4 c. packed fresh basil leaves
• 1/4 c. sugar
• 1/4 c. fresh lemon juice

1. Add the vinegar, strawberries, basil, sugar, and lemon juice to a small saucepan. Bring to a boil and then immediately reduce heat (keep an eye on it to prevent it from boiling over). Simmer to reduce the liquid by half, which should take 25-35 minutes. Strain, discard the solids, and allow the liquid to cool.

For the veggies and cheese:

• 3/4 c. shelled fresh fava beans
• 1/2 c. shelled English peas
• 4 spears of fresh asparagus
• 5 fresh basil leaves, chiffonaded
• 1 lemon
• 2 TBS olive oil
• salt and pepper to taste
• 1 1/2 c. shredded halloumi or oaxaca cheese
• 1 large egg, lightly beaten
• 2 TBS flour
• 2 TBS canola oil
• 1 or 2 pieces of lavash, torn into bite-sized pieces (10 to 12 pieces needed)

1. Bring a small pot of salted water to a boil. Add the fava beans and English peas and boil just until bright green, about 2-3 minutes. Drain the beans and peas and plunge in ice water to cool. Pop the fava beans out of their paler shell by slitting with your thumb and pressing on the other end.
2. Slice the asparagus into very thin rounds. Add the asparagus rounds, fava beans, peas, and basil to a small bowl. Zest and juice the lemon, adding both to the bowl with the vegetables. Add olive oil, and salt and pepper to taste. Stir to thoroughly mix, and set aside.
3. Just before serving, stir together the shredded cheese, egg, flour, and salt and pepper to taste. Heat the canola oil in a large frying pan over medium-high heat. Place spoonfuls of the cheese mixture into the pan, forming small round pancakes, and pressing down lightly to compress the cheese. Cook until golden brown, about 1 minute on each side, then transfer to a paper towel. Repeat until all the cheese mixture is used up. Place the warm fried cheese on top of pieces of lavash, and top with a spoonful of the vegetables and a drizzle of the gastrique. Serve immediately.

French Gnocchi with Watercress Sauce

Adapted from Girl in the Kitchen. Serves 4.

• 2 sticks (1 cup) of unsalted butter, divided
• 1/2 c. milk
• 1/2 tsp freshly ground black pepper
• salt
• 1/2 c. plus 2 TBS flour
• 8 egg yolks
• 2 whole eggs
• 8 oz. fresh watercress, roots/stems removed
• 1/4 tsp red pepper flakes

1. Add 1 stick of butter, milk, pepper, and 1/2 tsp of salt to a small saucepan. Bring to a boil over medium heat, then add the flour and stir with a wooden spoon until the mixture pulls away from the sides of the pot. Cook for 30-60 seconds longer, still stirring, then remove from heat and continue stirring until the dough has cooled to room temperature.
2. Beat in the egg yolks and eggs one at a time, mixing completely between additions. The dough should have the consistency of a tacky paste. If the dough seems runny, chill the dough in the fridge for 20-30 minutes before piping/forming the gnocchi.
3. Line a baking sheet with parchment paper. Either use a pastry bag to pipe 1-inch dots of the dough onto the baking sheet, or use a tablespoon measure to scoop small rounds (I tried both and preferred scooping). Once the baking sheet is filled, freeze until gnocchi are solid, which should only take 10-15 minutes.
4. When ready to serve, bring a large pot of salted water to a boil. Add the frozen gnocchi to the boiling water and cook them for about 4 minutes – they will float to the top when they are done. Remove them with a slotted spoon and transfer them to a large bowl.
5. Add the watercress to the boiling pasta water and blanch until tender, about 2-3 minutes. In a small pot, melt 6 TBS of the remaining stick of butter. Add the melted butter to a blender, then use a slotted spoon or tongs to transfer the cooked watercress from the pot to the blender. Blend on high until smooth, then season with red pepper flakes and salt.
6. Place the remaining 2 TBS of butter in a saute pan over medium-high heat. Add the gnocchi to the pan and saute until they are golden brown. Toss with the watercress sauce and serve.

Strawberry-Rhubarb Meringue Pots

Serves 4.

• 2 c. sliced rhubarb, in 1/2 inch pieces
• 2 c. sliced strawberries
• 3/4 c. plus 1/4 c. sugar, divided
• 1/4 c. cornstarch
• 3 egg whites

1. Add rhubarb, strawberries, 3/4 c. of the sugar, and cornstarch to a small saucepan, and stir to combine. Bring to a boil over medium heat, then reduce heat and simmer, stirring occasionally, until mixture is very thick and fruit is broken down, about 10 minutes. Pour mixture into a small, oven proof casserole dish or ramekin. Refrigerate until chilled.
2. Beat the egg whites on high until frothy, then add sugar and continue to beat until whites are stiff and shiny. Spread meringue over the top of the strawberry-rhubarb mixture with a spatula, forming peaks as you do. Preheat the broiler. Broil on high until meringue is just beginning to turn golden brown, about 5 minutes. Remove from oven and serve immediately.

The post Sunday Dinner // Fried Halloumi with Spring Veggies, French Gnocchi with Watercress Sauce, and Strawberry-Rhubarb Meringue Pots appeared first on Katie at the Kitchen Door.

Last year, I decided that I wanted to be into wine. I knew that I liked drinking wine in general, and I liked drinking wine with food, but beyond that, my knowledge was pretty limited. If I had to choose a glass of wine at a restaurant, the only thing I knew I liked was Merlot, and I started feeling boring pretty quickly always ordering the same thing. So I started learning. The wine world can be pretty daunting at first, especially because it has something of a reputation for snobbery. But the best way to get past that is just to dive in and start tasting, so that’s what I did. I began trying new wines, writing down whether or not I liked them, and trying to determine why I liked them, using whatever words came to me and not worrying about whether they were real “wine” words or if they were accurate (I use Vivino to keep track of what I’ve tried and how I felt about it). I started going to the tastings at Bacco’s after work and asking whoever was running the tasting a lot of basic questions about each bottle. At IFBC I signed up for all the wine events possible – tasting sessions and winery tours – and paid close attention to the details of each presentation (well, I paid attention at least through the third glass). I discovered that tasting 4 or 5 wines in a row really helped me pinpoint the differences between them, and that if you’re paying attention to it, food can make a huge difference in the way a wine tastes.

And after all this learning? I know that I like Merlot and Chardonnay. But also a really yummy, smoky Pinot Noir from Chile, and a New Zealand Sauvignon Blanc that’s loaded with grapefruit flavor. And that there are some wines I really don’t like. I feel like I’m just beginning to scratch the surface, but it’s less daunting now, and mostly just fun. And I want to share that fun with you, so I’m starting a “Wine Dinner” series here, where every once in a while I work with a winery or regional wine board to put together a little dinner party focused on the wine they promote, and recipes to pair with them. I kicked things off last weekend with Alamos Wines, an Argentinean winery that I connected with at IFBC. They sent me two bottles of wine and I invited my roommates from last year, Allison and Jane, over for a little dinner – they seemed like safe first guests since they already know that I’m weird and take a lot of pictures of my food. It was so fun to see them, and to come up with the recipes, and to evaluate the wine – but it turns out I need to practice my dinner party photography! Don’t judge me too harshly, I’m still learning.

Wine #1: Torrontés – For the first course, Alamos sent me a bottle of their 2012 Torrontés. I’d never tried Torrontés before, but I read that it’s a fairly sweet white wine, sometimes compared to Gewürtztraminer and Riesling. Pairing suggestions included sweet fruits, rich meats such as salmon and foie gras, and spicy food. I went the sweet/rich route and prepared an arugula salad, lightly dressed with a Meyer lemon and maple dressing, then tossed with poached quince, manchego, and prosciutto. Most of the quinces available in the U.S. come from Argentina, so it seemed like an appropriate ingredient. I was really into this salad – sweet, salty, bitter, and rich, it hit all my flavor high points. The Torrontés was indeed a bit sweet, but with a crisp, dry finish. The Alamos wines are on the lower end of the price scale, with the Torrontés coming in at under $10 a bottle, so I wasn’t expecting very much complexity, and didn’t find it, but for a $10 bottle of wine it was full-flavored and very drinkable. No complaints here.

Wine #2: Malbec – Malbec was the varietal of choice for the second course. Another wine that I don’t have a ton of experience with, Malbec is frequently characterized as an intensely fruity wine with berry and plum flavors, and a good budget alternative to Cabernet Sauvignon and Syrah. I liked this particular bottle – my first thought was “mmm, tastes like Merlot” (I was relieved to see other writers compare it to Merlot, as well). Another good value, this medium-bodied wine would make a good everyday red. Since Malbec pairs well with rich flavors, red meat, and aromatic herbs, we served this with a beef short rib braise and potato gnocchi. Argentina’s cuisine has a lot of Italian influence, so the gnocchi aren’t at all out of place in this dish, and the pillowy dumplings soak up the beefy red wine sauce really well.

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Disclaimer: Alamos provided me with two bottles of wine to use in this post, but I was not otherwise compensated and all thought and opinions are my own.

Arugula Salad with Poached Quince, Prosciutto, and Manchego

Adapted from Food52. Serves 4.

• 3 quince
• 1/2 c. sugar
• 4 c. water
• 1 Meyer lemon
• 1 TBS maple syrup
• 1/4 c. olive oil
• salt and pepper to taste
• 5 oz. baby arugula
• 4 oz. manchego cheese, cut into small cubes
• 2 oz. prosciutto, sliced into thin strips

1. At least 3 hours before you’d like to serve the salad, poach the quince. Use a vegetable peeler to peel the quince, then very carefully slice the fruit away from the core and seeds  in wedges – careful, quince can be kind of slippery. Place the sugar and the water in a large pot and bring to a simmer. Place the quince wedges in the simmering syrup, and place a plate over the top of the fruit to keep them submerged. Keep at a gentle simmer until quince have turned rosy and are very tender, about 1 1/2 to 2 hours. Add a little more water if the syrup gets too low. Pour the quince and their syrup into a bowl, cover, and refrigerate until chilled.
2.  Cut the lemon in half and remove as many seeds as possible. Squeeze the lemon juice into a jar or small bowl. Add the maple syrup, olive oil, and salt and pepper to taste. Cover jar with lid and shake to mix dressing, or whisk vigorously if using a bowl. Set aside.
3. About 15 minutes before serving, add the arugula to a large salad bowl and gently toss with the dressing. Let sit for a few minutes, then divide dressed greens between four plates. Top each plate with a few slices of quince, cubes of manchego, and strips of prosciutto. Serve immediately.

Braised Beef Short Ribs

Inspired by Bon Appetit and Emeril Lagasse. Serves 6-8.

• 2 TBS paprika
• 2 TBS sea salt
• 1 TBS garlic powder
• 2 tsp black pepper
• 2 tsp dried oregano
• 1 1/2 tsp cayenne powder
• 4 lbs. bone-in beef short ribs
• 2 TBS vegetable oil
• 2 medium onions, peeled and diced
• 2 medium carrots, peeled and diced
• 3 TBS flour
• 2 TBS tomato paste
• 2 c. red wine
• 8 sprigs thyme
• 2 c. crushed tomatoes
• 2 c. beef stock
• Potato Gnocchi, to serve (store bought is fine, too)

1. In a small bowl, stir together the paprika, sea salt, garlic powder, black pepper, oregano, and cayenne until evenly combined. Rub this spice mixture all over the short ribs, covering all sides. Heat the vegetable oil in a large dutch oven over medium heat. Add as many short ribs as will comfortably fit, and brown on all sides, about 8 minutes total per rib. Once browned, transfer the ribs to a plate and set aside. Repeat until all the ribs are browned.
2. Discard all but 2 TBS of the fat from the pan, and return to the heat. Add the diced onions and carrots and cook for 5-7 minutes, until onions are translucent, stirring frequently. Add the flour and stir to coat the veggies, and allow to cook for 1 minute. Then stir in the tomato paste, and slowly add the red wine, stirring and allowing the mixture to thicken slightly between each addition. Once you’ve added all the wine to the pot, return the ribs to the pot. Reduce heat to a gentle simmer and let simmer, uncovered, for 25 minutes. Meanwhile, preheat the oven to 350°F.
3. After the ribs have simmered for 25 minutes, add the tomatoes and beef stock to the pan, stir to combine, and cover with a lid. Place in the oven and cook, turning every hour or so, until ribs are very tender, about 2 1/2 to 3 hours. Remove from oven, and skim as much fat from the surface as possible. If you want a more elegant preparation, remove the ribs, strain the sauce and discard the vegetables – this is optional, and we served this rustic-style. Season sauce to taste with salt and pepper, and serve the ribs and their sauce over freshly cooked potato gnocchi.

The post Alamos Wine Dinner // Arugula Salad with Quince and Prosciutto, Beef Short Ribs, Potato Gnocchi appeared first on Katie at the Kitchen Door.

 I can’t believe Christmas is only ten days away. I was in St. Petersburg for a quick trip from last Tuesday to Saturday, then yesterday flew over to Madrid. It’s always exciting to travel, but both trips have been fairly busy, and I’m missing out on critical Christmas-preparation time (thank God for Amazon Prime). Knowing I would feel this way, I made sure that last weekend was Christmas-activity heavy – we went and picked out a tree (our first! Trevor even let me take a gratuitous self-timer picture in front of it), played carols, watched Love Actually, and made this gorgeous roasted duck for the next round of the Captain Morgan Captain’s Table Challenge.

After making a sweetish side-dish for the last round, we knew that this time around we wanted to do a stunning, savory, Christmas dinner centerpiece. This whole roast duck with a pomegranate, orange and rum glaze is just that. The flavors are a perfect mix of fruity, bright, herbal, and salty; the skin is golden and crispy; the meat is tender. Surrounded by a boozy chestnut, apple, and pancetta stuffing that echoes all the flavors in the duck itself, it’s the perfect thing to grace your Christmas dinner table if you’re having a small gathering. I genuinely loved the complexity the rum gave to both the duck and the stuffing, and I might have to make the whole thing again soon even if just for a cozy Sunday night dinner.

Also, I have to take a moment to brag here (not a humblebrag, I’m still working on that skill) – Trevor and I won the first round of the Captain’s Table Challenge with our sweet-potato souffle and sparkling cranberry-ginger cocktail! I think the most exciting part for me is that Hugh Acheson was the judge, and it feels quite validating to have a successful chef say your recipe seems decent. Finding out was just the momentum we needed to come up with this duck recipe. Stay tuned for our drinkable submission to the Christmas round later this week – Trevor’s been testing out cocktails while I’ve been away, so he’s getting to be an expert on rum-based Christmas drinks.

Disclaimer: This post is sponsored by Captain Morgan, who provided me with product samples and monetary compensation in exchange for my participation in this program. All opinions are honest and my own, as always.

Rum-and-Pomegranate Glazed Roast Duck

Serves 4.

For the duck:

• One 5-lb. whole duck
• 1 TBS coarse sea salt
• 1 TBS finely chopped rosemary + 3 whole sprigs rosemary
• 1 tsp freshly ground black pepper
• zest of 1 orange, finely grated
• juice from 1 orange
• 2 c. pomegranate juice
• 1/2 c. Captain Morgan Original Spiced Rum
• pomegranate-rum glaze (see below)

1. Preheat the oven to 450°F. Remove giblets from cavity of duck and reserve for another use. Pat the duck dry and place on a cutting board. Cut off any excess skin, as well as the wing tips (to prevent burning). Truss the bird by tying the legs together over the front side using kitchen twine, tucking the tail between the legs. Score fat on breast-side of duck all over in a cross-hatch pattern, making sure to cut down to the meat. Flip the duck over and prick the back and the legs all over with a sharp knife.
2. Add the salt, 1 TBS of chopped rosemary, black pepper, and orange zest to a mortar and pestle, and pound until rosemary is crushed and mixture is somewhat moist. Rub the paste all over the duck, making sure to get under the skin. Place the duck in a roasting pan. Pour the orange juice, pomegranate juice, and rum over the duck into the bottom of the pan – bottom of the pan should be covered by liquid to a depth of a quarter inch, if it is not, add more pomegranate juice. Add the rosemary sprigs to the liquid, and place duck in the oven.
3. Roast the duck, for 2 hours and 30 minutes, basting the duck with the pan juices every 15-20 minutes. Before the last 15 minutes of cooking, take the duck out of the oven and brush all over with the prepared glaze, then finish off. Let rest 5-10 minutes before carving.

For the glaze:

• 1/2 c. drippings
• 1/2 c. Captain Morgan Original Spiced Rum
• 1/4 c. pomegranate molasses
• juice from 1/2 orange

1. Add all ingredients to a small saucepan. Simmer over medium heat until reduced to a syrup, about 10-15 minutes.

Boozy Chestnut-Apple Stuffing

Inspired by Yankee Magazine. Serves 4.

• 1 large baguette, cut into 1/2 inch cubes
• 3 TBS olive oil
• 1/4 lb. pancetta, cut into 1/4 inch cubes
• 1 large onion, peeled and diced
• 2 honeycrisp apples, cored and cut into 1/4 inch cubes
• 1 1/2 c. roasted chestnuts
• 1 TBS minced fresh rosemary
• salt and freshly ground black pepper
• 2 eggs
• 3/4 c. chicken stock
• 1/4 c. Captain Morgan Original Spiced Rum
• seeds from 1 pomegranate

1. Preheat the oven to 350°F. Toss the bread cubes with the olive oil and spread on a baking sheet. Toast in the oven until golden brown and crispy, about 10 minutes.
2. Place a medium frying pan over medium heat. Add the cubed pancetta and fry until crispy on all sides, stirring frequently, about 10 minutes. Remove from the pan and set aside. Add the onion and apple to the pan with the pancetta fat and saute until the onion is soft and translucent and the apples are beginning to soften, about 10 minutes. Toss the onion and apple with the cooked pancetta, then stir in the chestnuts and rosemary. Season to taste with salt and pepper.
3. In a large bowl, whisk together the eggs, chicken stock, and rum. Add the toasted bread crumbs to this mixture and toss to coat, then add the apple-chestnut mixture and stir to combine. Butter a medium baking dish, then pour the stuffing into the prepared baking dish. Bake until the top of the stuffing is golden and crispy, about 30-35 minutes. Serve immediately, sprinkled with the pomegranate seeds.

The post Captain’s Table Christmas // Rum-and-Pomegranate Glazed Roast Duck with Boozy Chestnut-Apple Stuffing appeared first on Katie at the Kitchen Door.

I’ve been wanting to do another Sunday Dinner post since the last one I wrote in July, but, as I’ve probably mentioned one too many times, the second half of this year has turned out kind of nutty. So, before my most recent trip to Russia, I made it a priority to do a real Sunday dinner menu. I had gone a little crazy at the farmer’s market that Friday, walking home with 4 pounds of apples, 4 pounds of beets, fresh sweet corn, and brussels sprouts still on the stalk. I sometimes forget that there’s still plenty of late summer produce mingling with all the fall favorites at the farmer’s market in October – the corn is still wonderfully sweet, the last big, juicy tomatoes tempt everyone, and ripe melons sit side-by-side with pumpkins. Combined with the root vegetables, cabbages, brussels sprouts, squashes, apples, and pears that are so plentiful, these veggies make the middle of fall one of the most abundant times of year.

Since we had two lamb shanks in the freezer that needed to be put to good use, we decided to make a slow-braised lamb in a rich tomato sauce, served over polenta jazzed up with fresh corn and blue cheese, and a side of roasted brussels sprouts. With a few glasses of a nice red wine and a classic apple pie for dessert, it was a delicious summer-meets-fall dinner (and then I flew off to St. Petersburg where there was more of a fall-meets-winter thing going on). In all honesty, this is one of the best meals I’ve had in recent memory – fall-off-the-bone tender lamb in a tangy sauce and rich and cheesy polenta with bursts of sweet fresh corn make a really excellent pairing, perfect for a lazy, chilly, Sunday afternoon.

The Menu

Braised Lamb Shanks with Gremolata (adapted from Bon Appetit) – see recipe below
Creamy Polenta with Fresh Corn and Blue Cheese – see recipe below
Roasted Brussels Sprouts
Classic Apple Pie

Past Sunday Dinners:

May 26, 2013: Coffee-and-Chile Rubbed Strip Steaks with Chimichurri Sauce; Charred and Smoky Belgian Endives; Oven-Roasted Potatoes; Strawberry-Sour Cream Ice Cream

July 1, 2013: Strawberry-Lime Agua Fresca; Smashed Pea, Dill, and Feta Crostini; Chilled Asparagus Soup with Meyer Lemon Yogurt; Mustard Spaetzle with Mushrooms; Ricotta Bavarese with Red-Wine Poached Rhubarb

Braised Lamb Shanks with Gremolata

Recipe adapted slightly from Bon Appetit. Serves 4.

• 4 lamb shanks (about 3 lbs.), trimmed
• 1 TBS kosher salt
• 1 tsp. freshly ground black pepper
• 2 tsp. minced fresh rosemary
• 1 tsp coarsely ground fennel seeds
• 4 garlic cloves, 1 grated, 3 minced
• 2 TBS olive oil
• 1 large onion, minced
• 1 TBS flour
• 1 tsp paprika
• 1/2 tsp crushed red pepper flakes
• 1 cup canned diced tomatoes
• 1/4 c. dry white wine
• 2-3 c. chicken broth

For the gremolata:

• 3/4 c. flat leaf parsley, minced
• 2 cloves garlic, minced
• 1 TBS finely grated lemon zest
• 1 tsp minced fresh rosemary

1. Place the lamb shanks on a rimmed baking sheet. Stir salt, black pepper, minced rosemary, ground fennel seeds, and grated garlic together in a small bowl, then massage into lamb. Cover and let sit at room temperature for 1 hour, or refrigerate overnight.
2. Preheat the oven to 350°F. Heat the olive oil in a large dutch oven over medium heat, add onions and saute until golden, about 10 minutes. Add minced garlic, flour, paprika, and red pepper flakes and stir vigorously to distribute flour. Cook until mixture becomes dry, about 1 minute, then add tomatoes and wine. Simmer, stirring frequently, until mixture begins to thicken and tomatoes are breaking down, about 10 minutes. Stir in 2 cups of the chicken broth and simmer for about 5 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into the sauce. If necessary, add additional chicken broth so that the shanks are about 3/4 submerged
3. Roast, uncovered, for 30 minutes, then use tongs to flip the shanks over and roast for another 30 minutes. Then, cover the pot and cook, turning the shanks occasionally, until the meat is falling off the bone, about 45-90 minutes. Remove from oven and skim fat off the surface. Let shanks rest in liquid for 20 minutes before serving.
4. Stir the gremolata ingredients together and let sit for 30 minutes. Serve on top of the lamb shanks.

Creamy Polenta with Fresh Corn and Blue Cheese

Serves 4-6.

• 2 c. water
• 2 c. milk
• 2 TBS butter
• 1/2 tsp salt
• 1 c. polenta
• kernels from 3 ears fresh corn (about 3 cups)
• 1/2 c. crumbled blue cheese

1. Bring the water, milk, butter, and salt to a boil in a medium saucepan. Gradually add the polenta to the boiling liquid, whisking as you do so. Once all the polenta has been added, lower the heat to low, and cook, stirring continuously, until the polenta is thick and creamy, about 10-15 minutes. Add the fresh corn kernels, and cook 2 minutes longer. Season to taste with salt and pepper, and remove from heat. Serve hot, with blue cheese crumbled over each bowl.

The post Sunday Dinner // Braised Lamb Shanks with Fresh Corn and Blue Cheese Polenta, Brussels Sprouts, and Classic Apple Pie appeared first on Katie at the Kitchen Door.

For my birthday this year I threw a panini party at my house, complete with made-to-order paninis, blackberry margaritas, sparkling sangria, a tiramisu cake, and all my favorite Bostonians. Hosting is always stressful, but I managed to get everything cooked (with massive amounts of help from Trevor), relax, and really have a great time.

I’ll let the pictures tell this story (although I’ll be honest, some of the panini shots came from the next day – it’s hard to simultaneously cook paninis and have fun and think about pictures!), but know that if you’re trying to think of a cheap, easy, and diet-accommodating way to feed a lot of guests, paninis and sangria are a great way to go.

This is my stud-muffin boyfriend making me this Tiramisu Cake from Smitten Kitchen, and me very happily eating a slice that is way too big for me.

This is the most delicious sangria ever – made with strawberries, plums, grapefruit juice, and sparkling wine. The recipe, which comes from the new book Home Made Summer, is at the bottom! (P.S. You can enter to win a copy of this book and two others until the end of the day tomorrow, Weds April 24th!)

And this is my poet friend Noah, who takes his strawberry-muddling job very seriously. (As he should).

This amazing bowl of bread has two sources – that huge, dark loaf came from the restaurant L’Impasto, and it’s truly some of the most amazing bread I’ve ever tried. The smaller, bacon-studded baguettes? Yeah, Trevor made those. He’s awesome. (He’s been baking his way through the artisan bread baking book, Local Breads, and I am the happy taste tester for many of his experiments.)

And this is what the bread turned into – delicious, oozy, paninis. The one on the left is caramelized onions, mustard, and a mixture of blue cheese and cheddar, and the one on the right is the classic fig jam, prosciutto, and goat cheese combo. Yum. And now for that sangria recipe…

Cava Sangria

Recipe adapted slightly  from Home Made Summer. Serves 4-8, depending on how thirsty you are.

• 2 peaches or plums, washed and thinly sliced
• 1 orange, washed and thinly sliced
• 2 large handfuls strawberries, hulled and sliced
• fresh juice from 2-3 large grapefruits, or 2 c. store-bought juice
• 3 cinnamon sticks
• a few sprigs fresh mint
• 1/2 c. brandy
• 1 bottle chilled cava, or other sparkling white wine
• sugar to taste (optional)

Combine all the fruit, the grapefruit juice, the cinnamon sticks, and the mint in a large pitcher and stir to combine. Cover and refrigerate for at least one hour. Just before serving, stir in the brandy, then pour the wine over the top. Taste, and stir in sugar if it is not sweet enough. Serve cold.

The post Panini Party // Two Paninis and The Best Sparkling Sangria appeared first on Katie at the Kitchen Door.