I would love to find the recipe for a mushroom sauce for meatloaf that Curtis made sometime within the last couple of weeks. The meatloaf recipe was not his, but the sauce was. He also made potatoes that looked good. Can't believe I had to remember the name of the person he was cooking for. Also can't believe I can't just search for what I'm looking for. Can anyone help?
the sauce is not lsited, but here is the other items he made. From Episode 119: Michelle's Menu
Spaghettini of Crab, Lemon and Parsley
Serves 4
Ingredients:
5 plum tomatoes 1 tablespoon/15 ml olive oil 2 shallots, finely diced 3 garlic cloves, crushed 2-inch/5-cm piece fresh ginger, peeled, thinly sliced 1 Thai chili or other small green chili, finely chopped 8 ounces/225 g crab meat ½ cup/120 ml dry white wine 1 ¼ pounds/550 g fresh or 1 pound/450 g dried spaghettini 1/4 cup/55 g unsalted butter 2 ½ tablespoons/45 ml water ¼ cup/10 g chopped fresh flat leaf parsley 2 tablespoons/30 ml extra virgin olive oil 1 tablespoon/15 ml fresh lemon juice 4 sprigs fresh chervil, for garnish
Method:
To make the sauce:
Core the tomatoes and cut a cross on the opposite end. Plunge the tomatoes into boiling water and boil for 12 to 15 seconds. Remove the tomatoes with a slotted spoon and place them in ice water to cool. Remove the tomato skins. Cut the tomatoes in half crosswise and squeeze out any seeds and excess juice. Dice the tomato flesh and reserve.
Heat the oil in a large frying pan over medium-low heat. Add the shallots, garlic, ginger and chili and sauté for 1 to 2 minutes, or until soft but not browned. Add the crab meat and cook for 30 seconds. Add the wine. Increase the heat to medium-high and stir to deglaze the pan. Allow the sauce to simmer until reduce by half.
To make the pasta:
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fresh spaghettini and cook for 1 to 2 minutes (the dry spaghettini will take about 8 minutes), or until al dente.
While the pasta is cooking, melt the butter and water in a large saucepan over medium heat. Drain the pasta and toss it in the pan of butter and water to coat. Add half of the parsley to the pasta and toss well.
To finish the sauce:
Add the remaining parsley to the crab sauce. Stir in the reserved tomatoes, extra virgin olive oil and lemon juice. Using a two-pronged carving fork, swirl a fourth of the pasta around the fork.
Slide the pasta off the fork and mound it in the center of a warm pasta bowl, leaving a spiral of pasta in the bowl. Repeat with the remaining pasta. Spoon the sauce around the outside of the pasta. Garnish each bowl with a sprig of chervil and serve.
Baby Baked Potatoes with Sour Cream and Chives
Serves 4
Ingredients:
5 ounces/150 g rock salt 3 tablespoons/50 ml olive oil 2 sprigs fresh thyme 3 garlic cloves, crushed 12 small red-skinned potatoes 12 teaspoons/55 g sour cream 1/4 cup/30 g chopped fresh chives
Method:
Preheat the oven to 375°F/200°C. Mix the salt, thyme and garlic in a small bowl. Sprinkle the salt mixture into a roasting pan. Place the potatoes on top of the salt mixture. Drizzle with olive oil and bake for 25 to 30 minutes, or until the potatoes are fully cooked and soft.
Remove the potatoes from the oven and allow to cool. Brush any excess salt mixture from the potatoes and cut a small cross into the top of each potato. Using both thumbs and index fingers, squeeze the potatoes to open the top of each potato. Spoon a teaspoon/about 5 g of sour cream onto each potato. Sprinkle with chives and serve.
4 tablespoons/50 ml olive oil 1 1/4 pounds/600 g beef chuck, cubed 3 shallots, thinly sliced 2 bay leaves 2 sprigs fresh thyme 1 cup/215 ml dry red wine 6 cups/1.5 liters rich beef stock 8 ounces/200 g white mushrooms, sliced Salt and freshly ground black pepper
Method:
Heat 1 tablespoon/13 ml of oil in a large heavy sauce pan over high heat. When the pan is hot, add half of the beef and cook until deep golden brown, about 6-8 minutes. Transfer the beef and any juices to a bowl. Repeat with the remaining beef.
Heat 1 tablespoon/13 ml of oil in the same pan. Add the shallots and herbs and sauté until the shallots are golden brown, about 3 minutes. De-glaze the pan with the red wine and simmer until it reduces and is almost dry, about 8 minutes.
Add the beef stock, and the browned meat along with any accumulated meat juices. Simmer for 1½ hours over medium-low heat, skimming impurities off the top as it cooks, or until the sauce is reduced by half. Strain the sauce into a heavy medium saucepan and discard the solids.
Return the sauce to a simmer over medium-low heat for 1 hour, or until it is reduced to 2 cups/455 ml. Heat the remaining 2 tablespoons/26 ml of oil in a heavy large sauté pan over high heat. Add the mushrooms and sauté for 5 minutes or until they are golden brown.
Add the sauce to the mushrooms and simmer for 5 minutes, or until reduced slightly. Season the sauce to taste with salt and pepper, and serve. Episode 143: Eve's Menu
Gratin of Potato & Celery Root
Serves 6
Ingredients:
3 large russet potatoes (1 1/2 pounds), peeled, very thinly sliced lengthwise 2 1/2 cups/530 ml whipping cream Salt and freshly ground black pepper 2 celery roots (1 1/2 pounds/670 g total), peeled, very thinly sliced 12 ounces/335 g Emmentaler cheese or any Swiss cheese, grated 1 tablespoon/about 5 g chopped fresh flat leaf parsley
Method:
Preheat the oven to 350°F/180°C. Place a layer of potatoes in a 2-quart/2-liter gratin dish. Cover with 1/2 cup/100 g cup of cream and sprinkle with salt and pepper.
Next, top with a layer of celery root. Sprinkle with 2/3 cup of cheese. Repeat this process, ending by drizzling the cream over the top layer of celery root and reserving the remaining cheese for sprinkling over the gratin after it bakes for the first 1 1/2 hours (the dish will be at least 3/4 full).
Press the potato and celery root down to ensure it is submerged under the cream. Cover the dish with aluminum foil and bake for 1 1/2 hours, or until the potatoes and celery root are tender. Remove dish from oven and check that everything is cooked by sliding a small knife into the potatoes.
Increase the oven temperature to 450°F/230°C. Sprinkle the remaining cheese over the gratin. Return the gratin to the oven for 10 to 15 minutes or until the cheese is golden brown. Sprinkle with the chopped parsley and serve.
