Pork Wellington (serves 6)

On this spooky evening of Halloween 2010, Chez finally got the opportunity to try out Alton Brown’s spin on Beef Wellington, namely Pork Wellington. This dish really is super-easy and produces results that will 'wow' your audience with both the outstanding visuals as well as its excellent flavors. Chez served his with Ghostly Mashed Potatoes… but that’s another show.

- Chez

Ingredients

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Directions

• Place a rack in the upper third of the oven and heat to 400 degrees F.
• Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
• Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
• Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
• Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
• Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
• Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Cauliflower and Stilton Soup (serves 8)

It was an abbreviated meal we enjoyed on the second to last Sunday of October, but it was all good, nonetheless.

With our choice as today’s star, the funk-factor of the Stilton is mellowed by the creamy cauliflower of this dish and the result blends together to make it an excellent accompaniment to any sandwich I can think of… except maybe PB & J.

Here at Chez Geoffrey’s, we served our soup with a big-boy version of a BLT, using pepper bacon, arugula, tomato and avocado on a whole wheat wrap, but feel free to expand your own horizons and try it with your favorite sandwich.

- Chez

• 1-pound frozen cauliflower florets
• 1/4 cup (1/2 stick) butter
• 1 medium onion, chopped
• 1 leek (white and pale green parts only), chopped
• 3/4 cup chopped celery
• 1/4 cup all purpose flour
• 3 cups canned vegetable broth
• 1 cup milk
• 5 ounces Stilton cheese, crumbled
• Ground white pepper
• Fine chopped chives (garnish)
• Crouton Round (optional garnish)

Thaw cauliflower florets in medium pot of warm salted water, drain well. Reserve 1 cup of florets.

Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth.

Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes. Puree soup in blender in batches until smooth. Return to same saucepan. Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Add the reserved cauliflower and season to taste with white pepper.

Ladle soup into bowls. Garnish with chives and crouton and serve.

Quiche Lorraine with Mushroom and Asparagus (serves 4)

So... on this day in history, the Year of our Lord 1610, Louis XIII celebrated his coronation as the King of France, and through this event ushered in the Age of Gilded Opulence for France. What better way to commemorate this event than having an 'All French' day.

So, it could have been the Vichyssoise that won the star... but it wasn't. It could have been the Grand Marnier Soufflés with their light, ethereal cloud-like texture with the heavenly Crème Anglaise... but it wasn't. Instead, it was a Quiche Lorraine with Mushroom and Asparagus, served with a simple side salad dressed with a mustard vinaigrette. Ooo la la, this one won the day. Here's how you can do it at home.

- Chez

Ingredients:

• frozen pie shell
• 8 slices bacon
• 1 small onion chopped
• 1/2 pound Swiss cheese shredded
• ½ cup sliced mushrooms
• 4 eggs
• 1 1/2 cups half-and-half
• 1/8 tsp nutmeg
• 1/2 tsp salt
• dash pepper
• 6 asparugus spears, top-half only

Preparation:

• Bake pie shell 10 min in 400F
• Reduce oven to 375
• Saute bacon till crisp and drain on paper towel
• Saute onion till clear in bacon grease
• Put bacon and onion in bottom of pie pan
• Add cheese
• Add mushroom
• Beat remaining ingredients and pour into crust
• Place the asparagus sticks on top
• Bake 40 min or until knife is clean at edge of quiche
• Rest for 3-4 minutes, slice and serve

Cherry Tomato Pizza Margherita

It was a day of 10s, but what did you expect on 10-10-10?

Well, the day’s Star pick came from the appetizer course, a small pizza for two, but filled with big taste. Below, I have up-sized the recipe in order to serve four…

… Unless you don’t want to share any of it! Now, where is my Chianti?

- Chez

• 1 frozen pizza dough
• 2 tablespoon extra-virgin olive oil
• 1 pint cherry tomatoes, stemmed
• 1 garlic clove, pressed
• 1 teaspoon fennel seeds
• 1/4 teaspoon dried crushed red pepper
• 1 4-ounce ball fresh mozzarella in water (ovoline), drained and cut into chunks
• 1/3 cup chopped fresh basil leaves plus small leaves for garnish

Position rack in top third of oven and preheat to 425°F. Roll dough on heavy large baking sheet; pull to about 14-inch disk, pinching any tears to seal.

Heat large skillet over high heat 2 minutes. Add oil and garlic and sauté for 3 minutes. Add tomatoes and sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down (about 6 minutes). Transfer to large bowl and mix in fennel and crushed red pepper. Using a potato masher, crush tomatoes in bowl leaving some chunks intact. Return to skillet and cook over high heat to drive off excess liquid (2-4 minutes).Season mixture with salt and pepper.
Ladle sauce evenly over dough, coming to within ½ inch of edge. Scatter the 1/3-cup of the basil over the sauce and add the cheese, leaving some space between the chunks. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Loosen pizza with metal spatula and slide onto board. Garnish with remainder of basil leaves and serve.

Ratatouille Stuffed Bread (serves 8)

For the 46th Anniversary Weekend of the invention/discovery of Hot Wings at the Anchor Bar in Buffalo, New York, one would expect a killer Hot Wings recipe to mark this day... or perhaps a tangy, new version of a blue cheese dressing. But as far as Chez is concerned, it is the new addition to the Anchor Bar Lunch menu that earns the coveted distinction of Star for the Week.

Chez has taken a few liberties with the 'official recipe', and added a few tasty items that enhance the savory nature of the dish, but it is still true to the spirit of The Anchor Bar. Good job, Ivano Toscani, Executive Chef and Host at the Anchor Bar.

Ingredients

• 3 tbsp olive oil
• 1/2 large Spanish onion, peeled and sliced
• 1 tsp kosher salt
• 1 tbs ground black pepper
• 1 small/medium eggplant, sliced into rounds about ½ inch thick
• 1 small zucchini, trimmed and sliced into coins
• 1 yellow squash, trimmed and sliced into coins
• 1 pint cherry tomatoes, halved
• 1 small red pepper, cored, seeded, and sliced
• 1 pint button mushroons, roughly chopped
• 1 large garlic clove, peeled and crushed
• ½ tsp granulated sugar
• ½ cup hot wing sauce (If you want to be true to the recipe, use Anchor Bar Medium Sauce, but any wing sauce will do just fine. http://www.anchorbar.com/catalog/sauces/.)
• 1 tbsp shredded fresh basil
• 1 loaf frozen bread dough
• 1 1/2 cup shredded mozzarella
• 2 tbs butter, melted

Directions

1. Heat the oil in a large skillet or wok. Add the onion, salt and pepper and cook over medium heat for about 5 minutes, or until softened, stirring often.

2. Add the remaining vegetables, mushrooms the garlic, sugar and hot wing sauce. Stir well. Cover the pan and cook over low heat for about 25 minutes, or until the vegetables are tender but still retain their shape. Stir gently from time to time.

3. At the end of cooking, drain mixture into colander, reserving ½ cup of liquid. Check the seasoning and sprinkle with the shredded basil. Toss to combine and set aside to cool to room temperature.

4. With a prepared dough ball that you have thawed in refrigerator overnight. Let rise, punch down and roll out into 9x5inch piece. Set aside.

5. Mix two cups of the cooled ratatouille mixture with cheese. Add back enough of the reserved liquid to maintain a moist mixture.

6. Place the mixture down the middle of dough. Brush all edges of dough with a small amount of water. Fold top flap onto bottom flap about 1in from the bottom. Press and seal with your finger. Lift bottom inch and fold over top and seal with your finger. Fold in both ends and press with your finger.

7. Apply melted butter to top of dough. Bake in a 350°F pre-heated oven for 35 minutes or until golden brown.