Westchester Eats

Lemon vinaigrette – a trusted friend

Todd Matthews Sarcletti — Sat, 25 May 2013 14:24:33 +0000

A good lemon vinaigrette can be used in so many ways. Certainly as a dressing for salads, but also as a dipping sauce for crudités or even a marinade. This is my staple go-to. Besides making it in a bowl and whisking, you can also make it in a jar and shake vigorously rather than whisking.

Ingredients

Juice of 1/2 lemon
1 tablespoon white-wine vinegar (Champagne vinegar works well here)
2 tablespoons Dijon mustard
Pinch of sugar
1/2 tsp Kosher salt
1/4 tsp freshly ground pepper
1/2 cup extra-virgin olive oil

Procedures

Combine lemon juice, vinegar, mustard, sugar, salt and pepper in a small bowl. Whisk until salt and sugar are dissolved completely
In a slow, steady stream, whisking constantly, drizzle in olive oil until mixture is thick and emulsified.
Season to taste with additional salt and pepper, if necessary.

** You can enhance the recipe by stirring in any desired chopped herbs such as tarragon, basil, or mint.

Store in an air tight container in the refrigerator for up to two weeks.

Glazed Salmon – - easy and most likely will impress your friends

Todd Matthews Sarcletti — Sat, 25 May 2013 02:52:53 +0000

Salmon after being glazed and broiled, served with lemon drizzled baby arugula

Ingredients

1 tablespoon extra-virgin olive oil
1 large shallot, finely minced
1/4 cup good quality red-wine vinegar
1/4 cup whole-grain mustard
1/4 cup packed dark-brown sugar
Kosher salt and freshly ground pepper
1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
4 cups baby arugula, washed and spun dry
1 lemon, cut into wedges, for serving (optional: or serve with a side of preserved lemons)

Procedures

Heat broiler, with rack in top position.
In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, about 3 minutes.
Add vinegar and cook until slightly evaporated, 1 minute.
Add mustard and brown sugar; stir until warm and combined, about 1 minute.
Season to taste with salt and pepper and remove from heat.
Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes (check at 5 minutes and monitor closely), depending on thickness
Brush remaining glaze over fillets. Serve salmon along with baby arugula drizzled lightly with a lemon vinaigrette and lemon wedges.

Serves 8 (or 4 very hungry people)

Salmon fillets ready to be seasoned, brushed with glaze and broiled

Chicken braise – - white wine and lemon

Todd Matthews Sarcletti — Fri, 17 May 2013 02:15:50 +0000

This dish involves no oil or a sauté. Easy one pot meal from start to finish featuring the bright flavors of lemon and herbs. Serve over rice – - the rice will soak up the sauce and become an absolutely delicious complement to the chicken. Think of featuring a salad of mixed greens with a light lemon vinaigrette.

Chicken braised in white wine and herbs served over rice with sliced lemons

Ingredients

8 bone-in skinless chicken thighs
Kosher salt and freshly ground pepper
6 cloves garlic, thinly sliced
2 cups dry white wine (such as a dry Sauvignon Blanc), or enough to rise to 1/2 of the level of chicken in the skillet
1/2 teaspoon dried thyme or herb de Provence
1 lemon, cut into 8 thin slices, plus 2 tablespoon fresh lemon juice
2 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat-leaf parsley
10 basil leaves sliced into ribbons (chiffonade)
Cooked rice with chopped parsley folded in, for serving (optional)

Procedures

In a 12-inch skillet with a tight-fitting lid, arrange thighs (both sides seasoned with salt and pepper), bone side up. Add garlic, wine, and thyme (or herb de Provence). Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice. Garnish with ribbons of basil.

Lemons sliced with seeds removed to be place on chicken thighs during the second half of the braising

Thighs turned over after 30 minutes then topped with lemon slices to continue braising. Juices will then create a finishing sauce

A simple, flavorful Basque breakfast/brunch treat

Todd Matthews Sarcletti — Sun, 12 May 2013 17:28:27 +0000

Slice including poached egg from the Basque egg dish – - pronounced flavors. Guest worthy

Ingredients

2 white onions
1 red bell pepper
4 tomatoes, cut in half, juices, seeds, and membranes removed
4 garlic cloves, finely chopped
2 tbsp olive oil
4 oz. Spanish Serrano ham
4 basil leaves
1 tbsp salt
1 tbsp piment d’Espelette (or substitue with 1 Tbl paprika and a dash of cayenne)
8 eggs

Procedures

Cut all vegetables into thin matchstick slivers
Heat olive oil in a 10 or 12 inch non-stick skillet.
Sweat the onions and peppers for 5 minutes with the lid on. Add the tomatoes and garlic and cook gently with the lid off until the liquid from the vegetables has evaporated
Cut the ham into slices and chop the leaves from the basil. Add them when the vegetables are cooked
Taste and adjust the seasoning with salt and Piment d’Espelette or paprika with cayenne
Spread the vegetables in a layer about 1 ½ inches deep
Make 8 little hollows in the vegetable layer and take the eggs and break one into each hollow
Cook gently until the white is set but the yolk is still runny
Sprinkle over a few grains of sea salt (Maldon salt is nice here), an extra sprinkle of ribboned basil leaves, and serve

Serves 4

Gently bubbling until egg whites are firm while keeping yolks runny as a sauce – - finished with a touch of good quality sea salt (such as Maldon) and extra chiffonade of basil

The Keenan House – - a new eatery in Ossining

Todd Matthews Sarcletti — Sat, 11 May 2013 14:57:52 +0000

The Keenan House has recently opened in Ossining. The decor is quite beautiful with clean lines, earthy colors and contemporary furniture. When you enter, the bar is directly to the right and features about a dozen taps, 70 bottled selections, a full bar, and a wine list of approximately a dozen selections as of this writing. The selections go from a sparkling Prosecco to a few nice whites, and a short-list range of reds varying from light to bolder.

This new eatery should be considered “gastro-pub” fare. In essence, higher caliber menu offerings yet in a casual yet classy environment. Since it is located in Ossining, and Mad Men’s Don Draper resides in Ossining, one might picture him frequenting the establishment after a long day at the firm.

The restaurant is open everyday except for Monday. On Saturday, they are open until 1AM should you need a last beverage and a bite to eat on the late side of the day. On Sunday, brunch is served from 11:30 AM – 3:00 PM in addition to the regular menu being available until 9PM.

They are still working out the kinks here. Service is not consistent and we found one employee behind the bar spending more time flirting with the waitress than attending to his customer’s requests. One dining partner requested a dish, was delivered a completely different selection, and they never replaced it. Another dining friend ordered a burger and asked for the condiments which were to be included on the plate. After a couple of requests and much waiting, the burger was cold and he lost interest. I was excited at the prospect of hand-cut fries but they arrived soggy and laden with oil which is an indicator that the oil in the fryer is not hot enough. In addition, the food is not properly seasoned overall leaving the patron to self-season; the food tends to be on the bland side.

This restaurant has much potential, but a lack of training/supervision worries me that it will do them in. We want a local establishment like this to succeed but they must do their part. C’mon guys, we can do this! Let’s make this work.

Beautifully designed bar, many taps and beer offerings. Love the Edison lighting

Nicely designed contemporary dining room – clean lines, welcoming color tones

Traditional eggs benedict. Nicely plated, but lacked seasoning

Nice selection of Hudson Valley cheeses from Chaseholm Farm: Camembert and Chèvre

Keenan Burger on brioche with choice of cheese – - did not arrive with the onion relish

Filet and eggs benedict in a red wine reduction – - a little short on the reduction

Delicious sorbet and whimsical plating

Keenan House – Kitchen & Tap Room

199 Main Street

Ossining, NY 10562

914-236-3393

info@TheKeenanHouse.com

Hours:

Monday Closed
Tuesday 11:30am-10pm
Wednesday 11:30am-10pm
Thursday 11:30am-11pm
Friday/Saturday 11:30am-1am
Sunday 11:30am-9pm, brunch served 11:30am-3pm

Grilled skirt steak with a cilantro twist

Todd Matthews Sarcletti — Sat, 11 May 2013 04:37:21 +0000

Smoky grilled skirt steak topped with a vibrant cilantro based herb

Ingredients

1 cup buttermilk
1 bunch cilantro, roughly chopped
1 teaspoon coriander seeds
1/2 teaspoon curry powder
5 scallions, roughly chopped
1 pound skirt steak, cut into 4 pieces
Vegetable oil (such as Grape Seed, or Canola), for grilling
Kosher salt and freshly ground pepper

Procedures

In a blender, combine buttermilk, cilantro, coriander seed, curry powder, and scallions and puree. Reserve 1/2 cup marinade for serving

Pour half the remaining marinade into a shallow dish, arrange steak in a single layer, and cover with rest of marinade; let sit 30 to 45 minutes

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill

Remove steak from marinade, shaking off excess (and wipe off with a paper towel if needed), and season with salt and pepper

Grill steak until browned, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain

Season reserved marinade with salt and pepper and serve with sliced steak

Pork tenderloin with mustard sauce

Todd Matthews Sarcletti — Sat, 11 May 2013 03:14:43 +0000

This dish makes an simple yet elegant entrée for a small dinner party, but also is easy and enough for a weeknight meal. The flavor of pork tenderloin is generally mild so it benefits from marinades, rubs, or flavorful dipping sauces, or a nice salad with a citrus vinaigrette.

Pork tenderloin drizzled with a mustard sauce and served with a citrus vinaigrette; and fresh orange juice is the star

Ingredients

1 tablespoon olive oil

2 pork tenderloins (about 1 pound each), trimmed of any excess fat or silver skin

Kosher salt and freshly ground pepper

1/4 cup whole-grain mustard

2 tablespoons Dijon mustard

2 tablespoons sour cream

Procedures

Heat oil in a large non-stick skillet over high heat. Season tenderloins generously with salt and pepper; transfer to skillet and cook, turning, until browned all over, turning about 2 minutes per side
Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes
Remove pork from skillet, place onto a dish and cover with aluminum foil to rest for approximately 10 – 12 minutes. Reserve skillet with juices
To juices in skillet on medium low heat, add mustards, sour cream, and any accumulated juices from resting pork
Whisk over medium heat until heated through being careful to not bring this mixture to a boil. If sauce is too thick, think with a touch of water or stock to keep sauce-like consistency
Slice pork thinly (1/4 inch slices) and serve with pan sauce drizzled atop.

Serves 4

An easy citrus vinaigrette … you choose the citrus

Todd Matthews Sarcletti — Sat, 11 May 2013 01:46:23 +0000

Here is an easy recipe for a citrus vinaigrette. In this case we are using freshly squeezed orange juice.

Ingredients

2 tablespoons freshly squeezed orange juice
1 tablespoon honey (local honey is a great choice)
1 tablespoon minced shallot
2 teaspoons white-wine vinegar (we use Champagne vinegar)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Mixed greens (about 12 ounces)
1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups)

Procedures

In a blender, combine juice, honey, shallot, and vinegar

Season with salt and pepper. Blend until smooth, taste for seasoning and add additional salt/pepper if necessary

With motor running, add oil in a steady stream until emulsified, taste again to balance seasonings if needed

In a large bowl, toss greens and radicchio with dressing

Asian inspired one pot meal

Todd Matthews Sarcletti — Thu, 09 May 2013 01:57:55 +0000

What is interesting about this dish is that the rice component is arborio which we traditionally use for risottos. There was some extra Arborio around so decided to take it down a different path.

Tender chicken braised with aromatics and Arborio (think risotto) rice

Ingredients

2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
Kosher salt and pepper
4 scallions, white and green parts separated and thinly sliced
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, minced
2 ounces shiitake mushroom caps (about 3/4 cup), sliced thinly
1 1/2 cups Arborio rice
3 2/3 cups chicken broth
Fresh cilantro, for serving
Toasted Sesame Oil (optional)

Procedures

Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
Add scallion whites, ginger, garlic, and mushrooms to pot and cook 2 minutes, stirring until aromatics have come together and are tender.
Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 30 minutes.
Remove chicken to a plate, stir rice until it comes together. If it is too “wet”, place pot over a burner on medium and stir it over the heat until the liquid is absorbed. Serve with scallion greens and cilantro.
Optional: A slight drizzle of toasted sesame oil will provide an additional Asian flavor element.

This recipe serves 4 yet can be easily doubled to serve 8.

Credit: This recipe is adapted from one created by the kitchens of Martha S.

A spring risotto

Todd Matthews Sarcletti — Wed, 08 May 2013 01:55:43 +0000

Now that the days are warming and there are opportunities for al fresco dining, a spring risotto is in order. The flavors of spring? Think pancetta, mint, parsley, peas, asparagus, etc. Make this your own spring risotto and have fun with it.

Ingredients

6 cups vegetable or chicken stock
1/4 cup olive oil
4 oz. pancetta cubed into 1/4 inch dice
1 small white onion, finely chopped
1 cup Arborio or Carnaroli rice
1 cup dry white wine (such as a dry Sauvignon Blanc)
1 bunch asparagus, trimmed, stalks cut into 1 or 1 1/2inch lengths
1 cup thawed frozen peas, preferably petite peas
1 teaspoon grated lemon zest, plus more for garnish
3 tablespoons fresh lemon juice
3/4 cup chopped fresh flat-leaf parsley leaves
3/4 cup finely grated Parmigiano-Reggiano, plus more for serving
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper

Procedures

Bring stock to a simmer in a medium saucepan.
Heat olive oil over medium heat in another pan, preferably a Dutch oven. Cook pancetta until it just begins to brown. Add onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock).
Add asparagus with the last addition of stock, and the peas (gently folding them in) about 1 minute before risotto is done.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and butter.
Taste for seasoning and adjust accordingly by seasoning with salt and pepper.
Serve immediately with additional cheese and lemon zest, if desired.

Note: Feel free to slice crusty bread and grill on a cast iron skilled after being brushed with olive oil to provide an addition that is smoky and has texture.