Shrimp Broth with Lemongrass, Chili and Ginger (serves 4)

It was a hectic weekend the second to last week of October. It was marked with joy, sorrow, anxiety and hope. Over and above all of that, Chez went ahead and had his weekly thematic dinner, and this week it was in the style of Korea. The winner of the star was a refreshing and filling broth with spicy goodness and herb-laden flavors. This one is most assuredly worth a try.

So what are you doing just sitting there? Give it a try!

• 3/4 pound uncooked large shrimp
• 6 14 1/2-ounce cans low-salt chicken broth
• 1 cup finely chopped carrot
• 1/3 cup thinly sliced fresh lemongrass
• 3 tablespoons finely chopped fresh ginger
• 2 tablespoons minced garlic
• 1 1/2 tablespoons finely chopped fresh basil
• 1 1/2 tablespoons finely chopped fresh mint
• 1 1/2 tablespoons finely chopped cilantro
• 1 small serrano chili, stemmed, thinly sliced into rounds
• 2 tablespoons fresh lime juice
• 4 thick sliced mushroom (garnish)

1. Peel and devein shrimp; reserve shells.
2. Halve shrimp lengthwise.
3. Transfer shrimp to small bowl. Cover and chill.
4. Combine reserved shrimp shells, broth and carrot, lemongrass ginger and garlic in large pot.
5. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally.
6. Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids.
7. Return broth to pot. Bring to simmer.
8. Remove from heat. Add shrimp, herbs, chili, mushrooms and lime juice.
9. Cover and let stand until shrimp are opaque, stirring once, about 3 minutes.
10. Ladle into bowls and serve.

Grilled Apple with Honey, Toasted Hazelnuts and Parmigiano-Reggiano

It was a hard decision as to who would be the Star for 10/18/09 but the unique nature of today’s choice beat out its closest contender.

Since it has fruit you know it's good for you and if you like sweet and savory this is a match made in heaven.

We enjoyed this one at our Italian-themed Brunch but this side dish could compliment any meal. Enjoy
- Chez

Ingredients

• 2 large tart apples (Granny Smith) and sliced into 1/2-inch-thick rounds and cored
• 2 teaspoons canola oil
• 1 tbs confectioners’ sugar
• 1 ounce sharp Parmigiano-Reggiano cheese
• 2 tablespoons chopped hazelnuts, toasted
• 4 teaspoons honey
  

Directions

1. Preheat grill or grill pan to medium heat.
2. Split apples vertically and remove core (I have found a melon baller works well for this.)
3. Cut apples into ½-inch rounds
4. Toss apple slices with oil and sugar in a large bowl.
5. Grill the apple slices until just tender and lightly marked, turning once, about 2 minutes per side.
6. Shave cheese into thin strips with a vegetable peeler.
7. Top the apple slices with a sprinkling of cheese and nuts and drizzle with honey.

Airy Chocolate Mousse (Serves 4)

NEWS FLASH: A selection from the ‘No-Theme Brunch’ shared Star Status with the ‘No-Theme Dinner’, when on 10/11/09 we had Twin-Star Winners.

Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse in that the eggs are not cooked. You'll find it unbelievably smooth and voluptuous.

We found it a good enough to earn the other Star at Chez on 10/11/09. We hope you enjoy.

Ingredients:

1. 8 ounces bittersweet chocolate (no more than 60% cacao), chopped
2. 3/4 stick unsalted butter, cut into 6 pieces
3. 3 large eggs, separated
4. 1 tablespoon Cognac or other brandy
5. 1 cup very cold heavy cream
6. 1/8 teaspoon salt
   

Preperation:

1. Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water, gently stirring occasionally until smooth.
2. Remove from heat.
3. Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve, 2 to 4 minutes.
4. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
5. Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks.
6. Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks.
7. Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly.

Transfer to stemmed glasses and garnish with a light dusting of powdered sugar.

Chez Note: Mousse can be chilled, its surface covered with parchment paper, up to 2 days.
Let stand at room temperature at least 30 minutes before serving.

Mango, Blueberry and Ginger Fruit Salad (Serves 4)

NEWS FLASH: A selection from the ‘No-Theme Brunch’ shared Star Status with the ‘No-Theme Dinner’, when on 10/11/09 we had Twin-Star Winners.

While not without precedent, it is a very rare occasion... but today’s winners are both worth the effort.

The first winner is a sublime pairing of mango and blueberries with the entire exotic flavor pantheon that ginger brings to a party. If this is something you plan on making, Chez has two suggestions;

· Make it with one ripe mango and one under ripe one. This will give you both texture and flavor. Trust me… this is the way to go.

· Make it one day ahead and allow the flavors to meld and mingle, but more importantly it allows the crystallized ginger to rehydrate and sweeten. You gotta trust me on this one too.

Ingredients:

1. 2 limes
2. 1/3 cup water
3. 1/3 cup sugar
4. 2 large mangoes, peeled and cut into 1-inch pieces (one ripe and one under ripe)
5. 2 cups blueberries
6. 1/2 cup finely chopped crystallized ginger (1 1/2 oz)
   

Preparation:

1. Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife.
2. Squeeze 3 tablespoons juice from limes.
3. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes.
4. Remove from heat and stir in lime juice.
5. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
6. Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.
7. Refrigerate covered overnight.
8. Gently toss before serving.

Onion, Cheese, and Bacon Tart on Spinach with a Creamy Basil Dressing

Today’s star is a combo set, composed of a quiche-like dish served on a bed of fresh spinach and drizzled with a tangy, creamy basil dressing. This brunch set won the ‘Oktoberfest-themed’ Star status for 10/4/09 and serves and a tasty brunch dish for any occasion.

Chez has included the recipe for the pie crust but if those pesky crusts just aren't in your plans… not to worry, just buy a deep dish pastry pie crust, give it a blind bake and move on.

Crust

• 1 cup unbleached all purpose flour
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water
  

Filling

• 3 thick-cut bacon slices, chopped
• 1 large onion, thinly sliced
• Pinch of sugar
• 1 cup whipping cream
• 1 large egg
• 1 large egg yolk
• 1/4 teaspoon ground black pepper
• Generous pinch of salt
• Generous pinch of ground nutmeg
• 1/2 cup (packed) coarsely grated Gruyère cheese
  

Dressing

• 1/2 cup plain low fat or non-fat yogurt
• 2 tablespoons white balsamic vinegar
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons fresh basil leaves, roughly chopped plus 2 tablespoons sliced lengthwise into1/4-inch strips
• 3/4 teaspoon shallots, chopped (about 1/4 small shallot)
• 1/4 teaspoon garlic, chopped (about 1/2 clove)
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 4 cups fresh spinach
  

Preparation

For crust:

Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.

For filling:

Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.

Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

For dressing:

In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes. Stir in sliced basil and serve.