Dessert was custard, raspberry sauce and fruit. Was planning to sprinkle cookie crumbs over but forgot.
Creamed Spinach Recipe courtesy of Anne Burrell Secrets of a Restaurant Chef Yield:4 servings
Extra-virgin olive oil
2 1/2 pounds washed baby spinach
1/2 small onion, finely diced
Kosher salt
2 cloves garlic, smashed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Pinch cayenne pepper
1/4 cup grated Parmigiano
Directions
Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool.
Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, cayenne pepper and Parmigiano. Taste for seasoning and season with salt, if needed, (it will). Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn t scorch on the bottom.
Add in the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl and serve.
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/creamed-spinach-recipe.html?oc=linkback
Hash Brown Potatoes Anne Burrell 4 servings
Ingredients
1/2 cup duck fat
1 onion, finely diced
Kosher salt
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch dice
1/2 bunch chopped chives
Directions
Add the duck fat to a large, straight-sided pan over medium heat. Add the onions, season with salt, to taste, and saute until the onions are soft, translucent and are very aromatic, about 8 to 10 minutes.
Add the potatoes and toss to coat with the duck fat and combine with the onions. Season with salt, to taste. Shake to spread the potatoes into an even layer and press down gently with a spatula to the bottom of the pan. Let the potatoes brown on the bottom, shaking frequently to prevent sticking. Toss the potatoes several more times, press them down again to allow for maximum browning. Don t worry if the potatoes lose their perfect square shape, that s how they roll. When the potatoes are cooked through, about 12 to 15 minutes, taste for seasoning and adjust, if needed (they will). Remove them from the pan to a serving bowl and sprinkle with chopped chives.
That s a yummy potato!
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/hash-brown-potatoes-recipe.html?oc=linkback
Grilled Strip Steak Anne Burrell 4 servings
Total Time: 45 min
Prep: 5 min
Inactive: 30 min
Cook: 10 min
Extra-virgin olive oil
4 (12 to 14-ounce) strip steaks
Kosher salt
Directions
Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/grilled-strip-steak-recipe.html?oc=linkback
Sauce Bearnaise Anne Burrell Yield:4 servings
Total Time: 1 hr Prep: 25 min Cook: 35 min
2 sticks butter
1/4 cup tarragon vinegar
1/4 cup dry white wine
1 teaspoon crushed peppercorns
1 small shallot, finely chopped
3 large egg yolks
2 tablespoons finely chopped fresh tarragon leaves
Pinch cayenne pepper
Kosher salt
Directions
In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew?
In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine.
Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste.
The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar!
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/sauce-bearnaise-recipe.html?oc=linkback
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