Champagne Sauce

By popular request, here is the recipe for both recent champagne sauces we posted (one with duck breast and one with butternur squash gnocchi) and the  one we  discussed on the recent NPR radio interview .

Chanterelle Mushroom Champagne Sauce

• 2 Tbs. shallot, finely minced
• 2 Tbs. butter
• 8 ounces of champagne
• 1 ounce dried chanterelle mushrooms
• 1 cup of heavy cream
• 1 ounce fresh champagne grapes
• ½ tsp. salt
• ¼ tsp. white pepper

Reconstitute the dried mushrooms with hot water then finely chop. Melt the butter over medium heat in a medium sauce pan. Soften the shallots in the butter, about 3 minutes. Add the champagne and mushrooms and cook until almost all the liquid has evaporated. Add the cream and the grapes and reduce by about a third, until the sauce has thickened; season with the salt and pepper.

For a basic champagne sauce omit the mushrooms and grapes. For the sage version we used on the butternut squash gnocchi, omit the mushrooms and grapes and add ¼ cup apple jack brandy along with the champagne, and 2 tsp. of finely minced sage leaf along with the shallot.

Right Now

Check out Dr. Mike’s latest article, exclusively for The Atlantic at:

Dr. Mike’s Atlantic Article

Check it, right now!

Fall Flavors

One of the great fall flavors I remember is lobster. Visiting Maine in the fall after the other tourists have left gives you the feel of a wilderness getting ready to rest. The leaves have changed and a jacket is definitely required after sundown. The air is damp and heavy with a mix of salt and earthy pine. You walk the streets after dark feeling the isolation, a feeling that everyone is out somewhere else having fun and you are here-alone. Then a noise grabs you and a light beckons. Soon you are out on a wharf surrounded by music, lights heat and steamed lobster; sweet and succulent. When my good friends at the fish market had a lobster sale-really ridiculously cheap this fall flavor was on the menu. This pan seared lobster was served with some incredible butternut squash gnocchi and a sage champagne sauce.

Brunch

Here’s a twist on the brunch classic of eggs benedict. Fresh Florida gulf shrimp, blackened with poached eggs and hollandaise. Served with a side  of bacon and chanterelle mushroom hash along with some home made pickled beets. You’ll want some bubbly to wash this one down!

Don’t Worry, Be Happy

Being angry can not only annoy those around you, it really can break your heart. At the recent Heart Failure Society of America meeting the results of a study was presented that examined over 13,000 participants, both men and women. It found that “high levels of anger were associated with a greater risk of developing heart failure.” A study published earlier examined several smaller studies and concluded that higher levels of anger were also associated with a greater risk for the development of coronary artery disease. So partake of the ageless wisdom of Bobby McFerrin, “Don’t worry, Be happy.” It could help save your heart.

The Atlantic

As a literary fan and literary want-to-be growing up, I always wondered how it would feel to have something published in a magazine like The Atlantic. It feels bloody great! Check out the article exclusively in the Atlantic at:

The Atlantic

A Taste of Fall

Here’s a recipe that speaks of fall: Pan-seared duck breast with chanterelle mushroom champagne sauce over sauteed spinach and pan fried new potatoes. The fall brings the harvest of grapes, and the champagne sauce here contains some champagne grapes (usually available at markets that carry seasonal fruits). A perfect marriage of the delicacies of the season.

Apple Shape, Pear Shape-It’s All Good Health

The shapes, scents and colors of fall are arriving. Among them are tree ripened fruits like apples and pears. Not only are they delicious in and of themselves, but they make sumptuous additions to salads, main courses and desserts (see the pear and persimmon tartlet post below). In addition to fantastic flavors, apples and pears and other white fleshed fruits may decrease stroke risk.

A Dutch study recently looked to see if there was a relationship between fruits and vegetables of different colors and stroke risk[i]. They examined over 20,000 people aged 20 to 65 who had no previous heart attack or stroke and followed them for about a decade. The data was self-reported. While the stroke rate was only about 1% overall, those who consumed significant amounts of white fleshed fruits and vegetables had that risk lowered by 52%. A consumption of only 25 grams reduced risk by 9%.  A single pear is about 140 grams.

So an apple a day may not only keep the doctor away, but the whole stroke intervention team. That’s a tart I can support.

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[i] (Oude Griep, Verschuren, Kromhout, Ocké, & Geleijnse, 2011)

Good Day Tampa Bay

For those that missed our recent demo of Ropa vieja with Roasted Corn and Black-eyed pea Salsa on Good Day Tampa Bay, enjoy!

Let’s Get Re-tart-ed

Fall brings many wonderful things, both black-eyed peas to eat and their music -hence the title. It also brings some amazing fruit harvests. My thanks to my friends at Moran’s Organic fruit farm (link is here:  Moran’s Organic Fruit Farm) for some delicious and wholesome produce. I don’t think I’ve ever had a better persimmon. As a fall treat consider something like this little pear and persimmon tartlet; from scratch flaky and tender pie crust, delicious pear and persimmon slices layered with some caramel and a dab of whipped cream and lime zest. That’s reason enough for everyone to get re-tart-ed!