Tartine of Pork with Celeriac Remoulade
1 baguette (about 2 ½ inches wide)
Extra virgin olive oil
Kosher salt
½ cup aioli
1 large bunch watercress, coarse stems removed
1 pound cold, cooked pork, thinly sliced
Freshly ground black pepper
1 tart apple, such as a Granny Smith, cored, quartered, and sliced into thin wedges
2 cups celeriac remoulade
1 tablespoon, plus 1 teaspoon minced chives
12 cornichons (dill gherkins)

Aioli
6 large garlic cloves
1/8 teaspoon kosher salt
1 large egg, room temperature
2 cups extra virgin olive oil

Mince the garlic cloves and salt together, then crush with the side of the knife to make a paste. Put the egg in a glass or ceramic bowl and whisk in the garlic paste, or use hand (immersion) blender. Slowly drizzle in the oil, whisking constantly or blending them in. If the aioli looks oily, mix in a few drops of warm water (aioli keeps refrigerated in a covered container for up to 1 week).

Celeriac Remoulade
1 cup mayonnaise
2 tablespoons minced cornichons
2 tablespoon minced drained nonpareil capers
2 ¼ teaspoons Dijon mustard
1 tablespoon cider vinegar
2 teaspoons minced Italian parsley
2 teaspoons minced tarragon
2 taespoons minced chervil
2 teaspoons minced chives
kosher salt and freshly ground black pepper
1 pound (1 large) celeriac
Fresh lemon juice

Add the mayonnaise into a small bowl. Squeeze excess moisture from the cornichons and capers and stir them into the mixture. Add the mustard, vinegar, and herbs. Season to taste with salt and pepper. Refrigerate for at least 1 hour, or up to 3 days, to allow the flavors of the remoulade to develop.

Cut off and discard the tops and bottoms of the celeriac. Remove the skin with a paring knife or a sharp, sturdy vegetable peeler. Using a mandoline or knife, cut the cleriac into 1/8-inch-thick julienne strips (you should have about 4 cups).

Put the celeriac in a bowl and toss with enough remoulade to coat the pieces; reserve any remaining dressing. Taste and season the salad as necessary. Cover and refrigerate for at least 2 hours, or up to 8 hours.

Just before serving, toss the celeriac with additional dressing, if desired, and adjust the seasonings a final time, adding a squeeze of lemon juice or vinegar if needed.

Tartine of Pork
Preheat the broiler. Lay the baguette on its side and cut it on a severe bias to get 4 slices approximately 10 inches long and a ½-inch thick. Drizzle each side lightly with olive oil and sprinkle with salt. Place under the broiler until golden brown on the first side, then turn to brown the other side.

Spread one side of each slice with 2 tablespoons of aioli. Cover the aioli with watercress. Cover the watercress with overlapping slices of pork. Sprinkle the pork with salt and pepper to taste. Arrange the apple slices in an overlapping layer over each sandwich. Top each sandwich with ½ cup celeriac remoulade and sprinkle with 1 teaspoon of the chives.

Serve with the cornichons.

Enjoy!

White Chocolate & Walnut Bread Pudding
1 loaf brioche bread, cubed
¾ cup white chocolate, cut up into small pieces
8 whole eggs
2 cups half & half
1 cup milk
½ cup sugar
2 teaspoons cinnamon

Praline Topping
1 pound butter
2 cups sugar
2 cups walnut pieces
¼ cup corn syrup
1 teaspoon cinnamon

1. Coat a 2-inch high stainless steel pan with non-stick spray; add cubed brioche and level with the height of the pan.
2. Sprinkle the white chocolate pieces evenly over the brioche.
3. In a large bowl, combine the eggs, half & half, milk, sugar, and cinnamon. Mix well.
4. Add the mixture to the pan of brioche, making sure all the bread is moist.
5. Wrap it tight and refrigerate overnight.
6. In a mixer, combine butter, sugar, pecans, corn syrup, cinnamon, and nutmeg until well blended. Place in bowl, wrap, and set aside at room temperature until needed.
7. Preheat oven to 350 degrees Fahrenheit
8. Remove the pan of brioche from the refrigerator. Using a straight-edge spatula, spread the praline topping evenly over the brioche.
8. Place into the oven for about 40 minutes or until done.

Enjoy!

Serves 6

Breast of Duck Au Poivre
6 8-ounce boneless duck breasts
4 tablespoons coarsely ground black pepper
3 tablespoons fresh thyme
3 tablespoons kosher salt

1. Place the duck breasts on a cutting board, skin side up. With a knife, slice four or five cuts across the skin. This will prevent the breast from turning up while cooking. The fat also will render faster.
2. Rub each duck breast with salt and thyme, and generously sprinkle them with black pepper.
3. Preheat a large skillet without oil. Place each duck breast skin side down. Sear until golden and crisp. CAUTION: The duck breasts render a lot of fat while they’re cooking. To prevent splattering and flair up, turn the stove’s flame off before turning each duck breast.
4. Place the duck breasts on a sheet pan and place into a preheated, 375-degree oven for 8 to 10 minutes.
5. Remove the pan from the oven and place it in a warm spot to rest for 5 minutes. Cut duck breasts into ½-inch slices and arrange on risotto.

Watch for another recipe from Marigold Lodge next week!

Walnut Vinaigrette
¼ cup apple cider vinegar
2 tablespoons sugar
1 cup walnut oil

Add vinegar, sugar, and oil to a food processor or blender and mix slowly. Pour vinaigrette into a container. Salt and pepper to taste.

Toss frisee lettuce, apples, figs, blue cheese, and vinaigrette together. Garnish with walnuts.

Watch for another recipe from Marigold Lodge next week!

Curried Butternut Squash Bisque
3 pounds butternut squash, peeled and cut into 2-inch pieces
1 quart chicken stock or broth
1 medium onion, chopped
2 cups heavy whipped cream
1 tablespoon yellow curry paste
1 tablespoon olive oil

In a large, heavy bottom stock pot, sauté onions and curry paste in the olive oil. Combine squash and chicken stock in a 4-quart sauce pan and bring to a boil. Turn heat down and simmer for 35 to 45 minutes or until squash is tender. Let it cool for about one hour and place in the blender and puree until smooth. Pour back in the stock pot, add cream, and bring back to a boil. Reduce heat and simmer for an additional 20 minutes. Add salt and pepper to taste.

Watch for another recipe from Marigold Lodge next week!

New York Strip Steak au Poivre with Avocado Butter
8 8-ounce strip steaks, seasoned with course ground pepper and salt
¼ pound soft unsalted butter
1 avocado, cubed
1 lemon, juiced

Avocado butter:
Place butter, avocado, and lemon juice in a food processor. Mix until smooth. Salt and pepper to taste. Use a rubber spatula to scrape the butter onto a long sheet of cellophane wrap (about 12 inches long). Roll up butter in the cellophane to form a log. Place in the refrigerator for one hour.

Season steaks and grill them to a desired temperature.

Slice butter into half-inch medallions and place on steaks.

Enjoy!

This delicious Green Bean Salad recipe from Marigold Lodge is a perfect summertime side dish.

Green Bean Salad
3 pounds green beans, blanched
2 ears of fresh sweet corn, washed and cut off the cob
1 pint pear or grape tomatoes
½ small red onion, minced
½ cup balsamic vinegar
1½ cup olive oil

In a small mixing bowl, add vinegar and oil and mix well.
Set aside.

Add all the other ingredients in a large mixing bowl.

Add vinaigrette and toss.

Salt and pepper to taste.

Enjoy!

Watch for another recipe from Marigold Lodge next week!

Cantaloupe and Tomato Soup

Serves 8.
Preparation time: 20 minutes.

4 small ripe cantaloupes
6 ounces orange juice concentrate
4 large tomatoes, peeled and cored
½ teaspoon cinnamon
1 cup whipping cream
½ cup Grand Marnier
Mint sprigs to garnish

Peel cantaloupes and remove the seeds.
Cut into 1-inch chunks.

Puree cantaloupe and tomatoes in a blender or processor until smooth.
Stir in remaining ingredients, except mint, and mix well.

Chill thoroughly.

Serve in chilled stemmed glasses or glass bowls.
Garnish with mint sprigs.

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Chocolate Delight
Serves 6.

1½ cups milk     
2 cups semisweet chocolate chips  
2 eggs      
¼ cup sugar
Pinch of salt
Whipped cream
Pecans
Fresh berries

Pour milk into heavy saucepan and heat to boiling. Combine chocolate chips, eggs, sugar, and salt in blender.

Pour in hot milk, then blend at low speed for 1 minute, or until smooth. Pour into 6 custard cups, then chill for at least 2 hours before serving.

Serve with whipped cream and chopped pecans and fresh berries.

Pork Tenderloin Wrapped in Pancetta with Pinot Noir Glace
Serves 8.

6 pork tenderloins
1 ½ lbs. sliced pancetta
2 c. Pinot Noir
2 c. veal glace
1 can cannellini beans
2 medium tomatoes, diced
1 large bunch red Swiss chard, ribs removed
White truffle oil
Olive oil
Salt and pepper to taste

Pinot Noir Glace
In a medium sauce pan, add Pinot Noir and veal glace. Over medium heat,  reduce liquid by half. Salt and pepper to taste. Set aside and keep warm.

Pork Tenderloin
Preheat oven to 400 degrees F. Remove silver membrane from tenderloin fillets. Wrap pancetta around fillets and secure with toothpick.

In a large skillet, add 2 T. olive oil and sear tenderloin fillets on both sides. Place on a sheet pan and place in oven for 15 to 20 minutes. Remove from oven; allow tenderloin to rest for 5 minutes before slicing.

Remove excess oil from skillet and add tomatoes, beans, and Pinot Noir glace. Reheat and keep warm.

In a small skillet, add 1 T. olive oil and Swiss chard. Cook until chard begins to wilt. Ladle Pinot Noir glace onto warm plates and place Swiss chard on top of the glace in the center of the plate.

Remove toothpicks from the pork and slice, placing three to four pieces on top of the chard. Drizzle with truffle oil, garnish, and serve.

Carrot Ginger Soup

6 tbsp butter
1 yellow onion, diced
¼ cup ginger, minced
3 garlic cloves, minced
7 cups chicken stock
1 cup dry white wine
1 ½ lbs carrots, peeled & large diced
1 tbsp curry paste (optional)
¼ cup fresh lemon juice

On low heat melt butter in stock pot; add onions, ginger, and garlic. Sweat on low for 5 to 10 minutes. Add stock, wine, and carrots. Increase to medium heat and allow to simmer for 45 minutes to an hour, or until carrots are tender. Remove from heat and cool slightly. Pour soup into blender; blend until smooth. Add pureed soup back into pan and bring back to heat. Add curry paste, lemon juice, salt, and pepper. Serve.