Waterleaf at College of DuPage
Saturday, January 11, 2014
Friday, December 6, 2013
Brussels Sprout Leaves
Looking for a little something different to bring to your holiday dinner? This Brussels Sprout side dish with bacon is sure to surprise everyone around the table.
1 # Brussels Sprout Leaves
4 shallots, sliced
½ # bacon diced
¼ c whole grain mustard
¼ c Dijon mustard
½ c white wine
2 c heavy cream
Salt and pepper
Render the bacon over medium heat. When it is browned remove it from the pan. Add the shallots to the pan and sauté until soft. Add white wine, mustard and cream. Bring the sauce to a simmer and add the leaves. Cook an additional 2-3 minutes until they are tender. Add the crisp bacon back to the sprouts and season with salt and pepper to taste.
Monday, November 18, 2013
With cold weather upon us, it is time to prepare for our favorite soups and stews of the season.
• 4 pounds chicken carcasses
• 2 large onions peeled and quartered
• 3 carrots peeled and sliced thick
• 4 ribs celery sliced
• 1 leek whites only, cut lengthwise, sliced and washed
• 10 sprigs thyme
• 10 sprigs parsley with stems
• ¼ cup black peppercorns
• 4 bay leaves
• 2 cups white wine
• 2 gallons cold water
Bring everything to a boil. Skim the scum. Lower the heat to simmer.
Simmer for 6 to 8 hours. Add water to cover as needed. Strain through a
fine mesh strainer. Discard solids and cool stock immediately.
Remove the solidified fat from the stock.
Use inexpensive white wine such as a boxed wine. The more fortified a
wine, the more flavor for cooking.
Use cold water. Cold water extracts the natural gelatin in the bones.
The more gelatinous, the better.
You may freeze the stock in ice cube trays or baggies. I do both. Sometimes
you only need a small amount, sometimes more.
Sunday, September 1, 2013
Tis the season of salads... Here is my version of Caesar Dressing. I like it less anchovy laced and more garlicky (spicy). Romaine is very watery so this recipe gives the romaine some kick
1 c pureed garlic
1 tsp. anchovy paste
2 TBSP. Red wine vinegar
1 ½ TBSP. lemon juice
¼ c Dijon Mustard
4 c olive oil (corn oil may be substituted or a mix of half corn and olive oils may be used)
1 ½ c Parmesan cheese, grated
Salt and black pepper to taste
Blend yolks, garlic, anchovy paste, Dijon, lemon juice and red wine vinegar in a food processor. Slowly add the oil in a steady stream. If you pour the oil too fast the emulsion will break. Scrape down the sides of the food processor and add cheese, salt and pepper. Pulse until well blended.
This makes about 6 c dressing and will keep in the refrigerator for 3 weeks.
Let me know if you have any questions… Chef Nadia
Monday, July 29, 2013
Chick Pea Stew
by Chef Nadia Tilkian
Gardens will soon be overflowing with summer's abundance. Here is a favorite recipe featuring eggplant and tomatoes to inspire you.
Chick Pea Stew
2 eggplants peeled and medium dice
1 lb. dry chickpeas soaked overnight
10 plum tomatoes diced
2 c. extra virgin olive oil
1 c. tomato paste
Equal parts of white wine and water to cover
15-20 garlic cloves
Salt and White pepper
Sweat the eggplant and tomatoes in the olive oil over medium heat for 2 minutes, add the tomato paste and sweat 1 more minute while stirring. Add the rest of the ingredients and simmer. Check seasoning and adjust.
Monday, July 1, 2013
Warm Brie Flan Salad with Upland Cress and Poached Apple
by Chef Nadia Tilkian
Summer is a great time to entertain and a unique salad is a great way to bring the friends together for lunch or a perfect starter to your evening dinner party.
Warm Brie Flan Salad
with Upland Cress and Poached Apple
Kitchen Note: The apples are best made a day in advance and left in the poaching liquid to fully absorb the color of the wine. The remaining poaching liquid is boiled to reduce to a syrupy consistency and drizzled around the plate for extra color.
4 ounces brie cheese cut into small pieces (rind included)
3/4 cup heavy cream
5 egg yolks
1/4 teaspoon freshly ground white pepper
8 ounces Upland cress or other watercress, rinsed, dried and trimmed
2 cups dry red wine
3/4 cup sugar
1 Granny Smith apple, peeled, quartered, and cored
White Balsamic Vinaigrette
1/4 cup white balsamic vinegar
1 tablespoon minced shallot
Salt and freshly ground black pepper
1/2 cup olive oil
For the poached apple, combine the wine and sugar in a small saucepan and set on medium heat, stirring until the sugar is dissolved. Add the apple pieces and top with a round of parchment paper, setting a small heatproof plate on top to keep the apples submerged. Decrease the heat to medium-low and simmer until the apple is nearly tender but still holding its shape, about 20 minutes. Let the apple cool in the liquid, then cover the pan and refrigerate overnight.
Preheat oven to 375°F. Lightly oil 4 1/2-cup ramekins or other small baking dishes.
Combine the brie and cream in the top of a double boiler or in a stainless steal bowl set over a pan of warm (not boiling)water. Cook until the cream is hot and the brie is melted, stirring occasionally; some parts of the brie rind may not melt, which is fine. Take the bowl from the heat. Whisk the egg yolks in a small bowl and slowly whisk in about 1/2 cup of the cheese mixture to gently warm the yolks. Add the yolks, slat, and pepper to the remaining cheese mixture and whisk to evenly blend.