Tag recipes

Parties That Cook Recipe Testing for Cooking Classes and Corporate Cooking Events

2 comments By The Kitchen Whisperer Filed in General Tagged with , , , , , , , , , , , , , , , , , , , , , August 14th, 2009 @ 5:05 pm

Once a season, the Parties That Cook crew does their version of a pirate attack and takes over the Sur La Table kitchen. Armed with large knives and lots of spice-filled Tupperware, our team spends 6 hours mincing, frying, baking, and tasting their way through over 20 fall and holiday season recipes. Perfection doesn’t grow on trees (unless it’s a PTC tree), so our motley crew of talented chefs makes sure each gourmet item is described and portioned to custom-fit our parties and themes. We set out the finished dishes for the customers of Sur La Table to stop by and enjoy. We had overwhelmingly positive feedback! The crowd favorite was a Mexican Chocolate Soufflé with Cinnamon Whipped Cream, a close second being the Porcini Mushroom Bisque and the Oven Roasted Broccolini with Pine Nuts, Currants and Bread Crumbs.

Peanut and Coconut Wontons with Sweet and Spicy Soy Dipping Sauce
Peanut and Coconut Wontons with Sweet and Spicy Soy Dipping Sauce

Miniature Sophisto Joes with White Cheddar Cheese
Miniature Sophisto Joes with White Cheddar Cheese

Polenta with Fontina and Herbs
Polenta with Fontina and Herbs

Fettucine with Arugula-Walnut Pesto
Fettucine with Arugula-Walnut Pesto

Mini Apple Upside-Down Cornmeal Cakes
Mini Apple Upside Down Cornmeal Cakes

Garlic and Gruyere Mashed Potatoes
Garlic and Gruyere Mashed Potatoes

Spinach and Gruyere Cheese Souffle
Spinach and Gruyere Cheese Souffle

Pancetta-Cured Skirt Steak with Chanterelles and Shallots
Pancetta-Cured Flank Steak with Chanterelles and Shallots

Curry Dusted Salmon Skewers with Yogurt Dipping Sauce
Curry Dusted Salmon Skewers with Yogurt Dipping Sauce

Crepes filled with Hazelnut-Chocolate Gianduja
Crepes filled with Hazelnut-Chocolate Gianduja

Coffee Crusted Pork Tenderloin with Red Chile Sauce
Coffee Crusted Pork Tenderloin with Red Chile Sauce

Coconut Tempura Shrimp with Banana, Lime, Cilantro Relish
Coconut Tempura Shrimp with Banana, Lime, Cilantro Relish

Mexican Chocolate Souffle with Soft Cinnamon Whipped Cream
Mexican Chocolate Souffles with Soft Cinnamon Whipped Cream

Chocolate Dulce de Leche Shortbread Bars
Chocolate Dulce de Leche Shortbread Bars

Buttermilk Brined Chicken Breasts with a Mustard Cream Pan Sauce
Buttermilk-Brined Chicken Breasts with a Mustard Cream Pan Sauce

Oven Roasted Broccolini with Pine Nuts, Currants, and Bread Crumbs
Oven Roasted Broccolini with Pine Nuts, Currants, and Bread Crumbs

Bacon Wrapped Persimmon with Blue Cheese and Balsamic-Honey Glaze
Bacon Wrapped Persimmon with Blue Cheese and Balsamic Honey Glaze

Lucky for me, I got to try each and every one and I solemnly swear that this is no ordinary gourmet extravaganza you will embark on as you try these recipes. It is amazing what a pinch of salt, shot of brandy, or touch of Parties That Cook magic will do to your food! Book your party today so you can get your hands on these delicious recipes!

Contributed by Leigh Hermansen

New Recipes for Spring

1 comment By The Kitchen Whisperer Filed in General, Menus & Recipes, News & Events Tagged with , , , , , , March 4th, 2009 @ 12:36 pm

The stormy weather may not indicate it, but Spring officially arrives this weekend. Spring is an exciting time of year for us at Parties That Cook, when we get to invent new menus that incorporate freshly available Spring ingredients.

Chef Tanya

Yesterday, we took the day off for a Spring recipe testing session in the kitchen. Executive Chef Bibby Gignilliat formulates the recipes on paper beforehand, then gathers up the chefs to test them out live.

Taste is of the utmost importance, but our recipes also need to have clear directions and innovative culinary learning points for our guests.

Among the Spring recipes tested:

  • Mini Chalupas filled with Chorizo and Avocado
  • Scallop and Shrimp Ceviche Cups with Roasted Bell Pepper and Lime
  • Bacon-Wrapped Dried Plums with Melted Blue Cheese
  • Butter Lettuce with Cherries, Lardons and Tarragon Crème Fraîche Dressing
  • Rosemary and Pepper Dusted Filet Mignon with Shallot-Port Marmalade
  • Gruyere Cheese Soufflé
  • Sautéed Sesame-Garlic Asparagus and Sugar Snap Peas
  • Skirt Steaks with Ricotta Salata Salsa Verde

Our favorite recipe of the day was a delicate Miso-Mirin Glazed Black Cod, which we’ll be serving alongside the Sautéed Sesame-Garlic Asparagus and Sugar Snap Peas for an Asian-themed Chef’s Table menu.

Miso cod

Miso-Mirin Glazed Black Cod Recipe

Serves 8

1 cup mirin (sweet Japanese rice wine)
1/2 cup sake
2/3 cup white miso paste (fermented soybean paste)
1/4 cup sugar
½ teaspoon kosher salt
Eight 6- ounce skinless black cod fillets, about 1 inch thick, pin bones removed
Canola oil

Miso-Mirin Glaze: In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and salt and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate for 2 hours or overnight. Alternatively, marinate in an instant marinator.

Sear-Roast: Preheat the oven to 400°F. Heat a sauté pan and oil it. Scrape the marinade off the fish and reserve marinade. Pat fish dry with a paper towel. Sear the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed sheet pan with browned side face up and roast for 8-10 minutes, until flaky. Cover sheet pan with foil to keep fish warm while making sauce.

Sauce:  Reduce reserved marinade for 2 minutes. Do not over reduce or it will get thin and grainy. Serve fish with a small spoonful of sauce.

Recipe created by Parties That Cook® www.PartiesThatCook.com.

-> Stay tuned for the release of all of Parties That Cook’s Spring menus in mid-March 2009.

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