The Healthy Planet

5 10 2011

Check out our latest article published over at The Healthy Planet:

The
Healthy Planet





Basil Magazine

4 10 2011

Have you checked out this month’s Basil Magazine? WHat are you waiting for! Click and go:

Dr. Mike’s Basil Article





Daytime

3 10 2011

If you get Southern Living’s Daytime TV in your area, tune in today and watch us prepare a delicious fall dish!





Forces of Nature

2 10 2011

I had a lot to do; many errands and tasks to complete in the brief respite we know as a weekend. Yet, October had arrived. And with that arrival the very first coolness that is autumn.  Despite official decrees adhering to the equinox, autumn does not arrive until you can feel her, a cool caress; and hear her, a soft rustle and bustle as wind makes its way through wood; and see her, a patchwork of bright colors peering from within a monochrome curtain of green; and smell her, faintly earthy and dirty in a deliciously naughty way. The only thing left is to taste, and for that we made a dinner resplendent with the flavors and feel of fall. Yes, there was a lot to do and now there remains the same, but only a fool denies the forces of nature when she beckons….

 

Bolognese Sauce (served over home made roasted beet root pasta)

  • 8 ounces finely chopped pancetta
  • 2 cups onion, finely chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 cloves of garlic
  • 1 tsp. salt
  • ½ tsp. fresh ground black pepper
  • 1/3 cup madeira
  • 4 ounces red wine
  • 1 Tbs. anchovy paste
  • 1 Tbs. tomato paste
  • 1 pound ground beef
  • 1 pound ground veal
  • Bouquet garni (6 sprigs oregano, 6 sprigs thyme, 3 sprigs parsley, 2 bay leaves)
  • 1 (28 ounce) can pureed San Marzano tomatoes
  • ½ cup heavy cream
  • 1 cup milk
  • Basil, chiffonade cut for garnish

In a separate small sauce pan reduce the cream by 1/3 over medium low heat. Render the pancetta in a large stockpot over medium heat. . Add the beef and veal, season with salt and pepper and brown the meats. Add the garlic, carrot, celery and onions and cook until softened, about 3 minutes; season with salt and pepper. Add the anchovy and tomato paste and cook for another minute. Add the Madeira and red wine and cook until almost all the liquid has evaporated. Add the tomatoes and bouquet garni and allow to simmer for about 3 hours. Periodically check and as the liquid evaporates add the milk until it is fully incorporated. After all the milk has been incorporated add the cream. Serve over pasta with basil garnish.





Chocolate Molten Cakes

1 10 2011

Simply chocolate. Sometime you simply need chocolate. These are amazingly light on the palate but with a deep dense chocolate flavor due to the high percentage cacao chocolate used. It is chocolate, ’nuff said.





Champagne Sauce

30 09 2011

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

28 09 2011

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

Dr. Mike’s Atlantic Article

Check it, right now!