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Trout en Papillote

July 24th, 2009 by Jean Gleason

I am not very good at cooking fish. I either over-cook it until it is dry and flakey, or I under- cook it so it’s raw and mushy. I now have a new secret technique, thanks to grill masters Pascal and Reese from the 8100 Mountainside Grill. The “Papillote” keeps the fish moist and flavorful. Not only is it easy, it creates a beautiful presentation.

Trout en Papillote
 
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Author:
Recipe type: Main
Serves: 2-4

Ingredients
  • 1 trout fillet
  • 1 zucchinni
  • 1 tomatoe
  • 1 lemon
  • 3 baby artichokes
  • white wine
  • olive oil
  • salt and pepper to taste

Directions
  1. Slice tomato, zucchini and lemon. Place on hot oiled grill and turn once grill marked.
  2. On a piece of aluminum foil, layer vegetables in shingles.
  3. Place trout over vegetables.
  4. Drizzle with olive oil, white wine, and salt and pepper.
  5. Place blanched baby artichokes over the top.
  6. Fold pouch closed, turning edges over three times to creat a tight seal.
  7. Cook over medium heat until pouch poofs up and holds firm (about 10 minutes).
  8. Slice open and serve in foil.

Bernaise Sauce

July 24th, 2009 by Jean Gleason

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO.  Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce. Béarnaise is one of my favorite sauces, and this one did not disappoint.

They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by the Park Hyatt in Beaver Creek and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

Bernaise Sauce
 
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Author:
Recipe type: sauce
Cuisine: French
Serves: 4

Ingredients
  • 2 egg yolks
  • 6 oz clarified butter
  • 1½ teaspoons dried organic tarragon
  • 1½ Tablespoons minced shallots
  • ½ cup white wine
  • ½ cup red wine vinegar
  • salt and pepper to taste

Directions
  1. Combine tarragon, shallots, white wine, and red wine vinegar in a pot and reduce.
  2. Whisk egg yolks in a stainless steel bowl over low heat until egg yolks start to cook and become frothy.
  3. Add one tablespoon of the wine reduction.
  4. When mixture is incorporated, slowly drizzle in warm clarified butter.
  5. Season with salt and pepper.

 

Beurre Blanc Sauce

July 24th, 2009 by Jean Gleason

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce to serve with grilled halibut. What a nice complement to fish.

They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

Beurre Blanc Sauce
 
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Author:
Recipe type: Sauce

Ingredients
  • 1 shallot, minced
  • 1 cup white wine
  • 1 cup white wine vinegar
  • ½ pound butter (2 sticks)
  • salt and pepper to taste

Directions
  1. Sweat shallots in 1 Tablespoon of butter over medium heat in a saute pan.
  2. Add wine and vinegar and reduce until almost dry.
  3. While mixture is reducing, cut remaining butter into small cubes.
  4. Slowly add butter (2 to 3 pieces at a time) while constantly moving the pan until all is incorporated.

Gribiche Sauce

July 24th, 2009 by Jean Gleason

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO. Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this sauce to serve with grilled salmon.

They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

 
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Ingredients
  • ¼ cup capers
  • 10 cornishons (small dill pickles)
  • 3 teaspoons dried organic parsley
  • 4 cloves of garlic minced (or ½ teaspoon organic minced garlic)
  • 1 diced red onion
  • 1 cup olive oil
  • ½ cup red wine vinegar
  • 1 Tablespoon lemon zest
  • salt and pepper to taste

Directions
  1. Dice all the ingredients
  2. Combine in bowl and mix well

 

Baked Kale Crisps

July 16th, 2009 by Jean Gleason

To be honest, I’m not a veggie person. I have to try real hard to work them into my diet. If I had my way, there would be two food groups. Meat and bread. But, recently I’ve found a veggie that I can’t live without. How on earth did I get through the first four decades of my life without discovering kale? I used to think of this as a slimy bitter green.  I’d pass over it on menus, skip by it in the salad bar. And never consider it in the produce section.  But then I tried kale salad. Now, kale is on the top of my grocery list. I buy  two and three bunches at a time, and consume it all myself.

So, when my friend Linda called and said that she and her husband Chris had baked Kale chips at Terra Bistro, I just had to give it a try. These are better than potato chips! Nutty, salty, crispy, and nutritious. Easy to make. I baked four leaves to try and figure out how to make them, and then ate them all standing right in the kitchen. If I had any more kale, I’d make another batch. What a find.

 
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Ingredients

Directions
  1. preheat oven to 350°
  2. cut the stem from each kale leaf
  3. toss the kale with olive oil
  4. place on lightly oiled cookie sheet
  5. sprinkle with sea salt, caraway seeds, and sesame seeds (or get creative and find use something else in your spice cabinet)
  6. bake for 10 minutes
  7. plate and eat