Culinary Coterie

Inauguration 2009 - What's on the Menu

2009-01-19T19:49:00.000-05:00

Forbes reports that approximately 9,000 pounds of tortellini and 8,250 pound of Italian chicken roulade will be eaten in the nation's capital tomorrow. But that's not what President-elect Obama will be eating. His Inaugural Luncheon is entirely modeled to honor President Lincoln, who, like Obama, was also from Illinois. It will open with a seafood stew in puff pastry to honor Lincoln's love of seafood. The main course will be duck breast with a sour-cherry chutney, and herb-roasted pheasant- a nod to the game that Lincoln enjoyed growing up. Side dishes will be molasses whipped sweet potatoes, and winter vegetables. Finally, to honor Lincoln's love for apples, dessert will be a cinnamon apple sponge cake. Here's the most exciting part- official recipes can be found here!

Above: White House chef Cristeta Comerford

The Secret to the Best Creme Brulee You've Ever Made

2009-01-15T00:35:00.000-05:00

Oh, the creme brulee. Far and wide, it is a dessert appreciated for its decadence and versatility. We've had good ones and we've had bad ones. Eaten, it's delightful, rich, and simple. But if you're the one preparing it, getting such a delicate (and slightly time-consuming) recipe just right seems like a daunting task. But I have my personal recipe down, and without being too boastful, I'll tell you that I've gathered a little local fame for it. A couple years ago I was finally given the secret to achieving the best dish possible, resulting in a creme brulee that people just can't seem to forget. The key is texture. It was a renowned chef that my peers and I were having a private class with, and he was generous enough to indulge us on how he makes the creme brulees at his restaurant and home. The trick? No, it's not putting the hot mixture into the egg mixture ever-so-slowly- everyone knows that. It actually comes before that. When you first crack your eggs, pinch the yolks as they drop, so that the thin membrane that always sticks with the yolk doesn't stick with it. That membrane usually makes it into the recipe, and therefore the final product- which results in several bites of.. rubberiness (even if you strain before cooking). Gently pinching the yolk will achieve a texture so velvety smooth, no one you entertain will be able to forget it.

I of course could never share my own recipe, but I found a chocolate creme brulee that looks like it would be heavenly, and I will definitely try soon (Cat Cora- the chef- is amazing). Click here. Don't forget to pinch!*

Let's Help You With That Resolution

2009-01-03T11:57:00.000-05:00

One of the most common New Year's Resolutions is to either lose weight or maintain a diet. So what better to post than a few recipes to help you with that? Here we have compiled healthy (and of course, DELICIOUS) ideas for your breakfast, lunch, snack, dinner, and dessert. Most of them hail from a favorite recipe website, Epicurious ("for people who love to eat). Enjoy the selection, and best wishes to you all during the New Year. Oh, and no salads here- we promise.

Breakfast: Low in calories and cholesterol.

Lunch: Low-calorie but oh-so-filling.

Snack: Okay, no link for this one. A favorite & truly healthy snack offered by the blog's author: top clementine slices with black peppercorn for a tasty delight. Great food doesn't get easier to make.

Dinner: Full of veggies and with a hint of saffron, this dish should win any anti-fish eater over.

Dessert: There was no way we were going to offer a fruit dessert. These cookies are only 55 calories each, and actually contain some heart-healthy fat & antioxidants.

Have you heard of Hoppin' John?

2008-12-27T21:39:00.000-05:00

I learned from a friend today of the New Year's dish "Hoppin' Johns," a beans-and-rice treat that dates back as far as 1841. Apparently, it is 'lucky' to have it be the first thing you eat for the new year- many people have a bowl of Hoppin' Johns with their midnight champagne toast. Also, the cook will often put a shiny dime in the dish and whoever gets it in their serving will have good luck all year. Sounds like a fun new tradition that I will definitely be starting this year. Some history as well as a recipe can be found here.

A Truly Show-Stopping Cookie

2008-12-20T16:12:00.000-05:00

If you attend Cookie exchanges, give cookies as gifts, or simply make cookies to be enjoyed over the holiday season, these Meringue Snowflakes are truly a show-stopper, in both appearance and flavor. Click here to jump to the recipe.