Fonduing Fathers (36 page)

Makes 8 servings

In a very small saucepan, sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin over low heat until gelatin is dissolved and remove pan from heat. (It’s best to do this shortly before cream mixture is ready so gelatin is still dissolved when needed.)

In a large saucepan, bring cream, half-and-half, and sugar to a boil over moderately high heat, stirring. (This should be a full boil, not a simmer, but be careful that it doesn’t boil over.) Remove pan from heat and stir in gelatin mixture. Add vanilla. Divide cream mixture among 8 five-ounce ramekins and cool to room temperature.

Chill ramekins, covered, at least four hours or overnight.

To serve, dip ramekins, one at a time, into a bowl of hot water for a few seconds. Run a thin knife around the edge of each ramekin and invert ramekin onto center of a small plate to remove panna cotta. Garnish with raspberries, sliced
strawberries, or other fruit, and serve with caramel, butterscotch, or chocolate sauce, if desired.

HEARTS OF ROMAINE AND CRAISINS SALAD

(Makes 1 salad)

Place greens on a chilled salad plate and spread to make a nice bed. Scatter berries across top, followed by the toasted walnuts. Drizzle raspberry vinaigrette over salad and serve.

SAVORY DINNER ROLLS

2 Loaves        4 Loaves        8 Loaves   

In a bowl, combine:

Let stand approximately 20 minutes. Mixture should be frothy (if not, then it’s possible the yeast is no longer viable). Whisk until blended.

To yeast mixture, add:

Stir, then add in:

Allow to rise in warm, humid place until doubled in size (about 1 hour), then punch down and divide into individual rolls. To form individual rolls, tear off an amount of dough about the size of a golf ball, flatten slightly in the palm of your hand, and work the dough slightly, stretching the skin and folding the edges under. Pinch the bottom closed and form into a ball, then set aside to rise. It’s simplest to place
the raw rolls in rows on a baking sheet lined with parchment paper. Cover loosely and let rise until doubled (about 1 hour). Bake at 350°F for approximately 15 minutes or until done (rolls should be nicely browned). Place on wire rack to cool.

* Note that, as a rule, when working with yeast, water temperature should be no more than 110–115 degrees Fahrenheit, and cooler is actually better. Yeast is a living organism; if the water is too hot, it will kill the yeast and the bread will not turn out. Cool, or even cold, water works just fine, with the only noticeable impact being a slight slowdown in the yeast’s rising speed—but since slower rising generally produces better flavor, this is not a bad thing!

** All purpose flour is slightly better for these, but the addition of herbs and spices makes the added gluten of bread flour appropriate as well.

TOURNEDOS OF BEEF WITH MUSHROOM RAGOUT

Makes 4 to 6 servings; 2 cups Mushroom Ragout

TOURNEDOS

MUSHROOM RAGOUT

Preheat oven to 400°F.

Heat a large ovenproof skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until nicely browned on all sides, about 8 minutes total.

Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125°F for medium rare (about 25 minutes). Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.