Thursday, August 26, 2010

Copper Pot takes the show on the road!

Remember back when there was two feet of snow on the ground and we were all stuck in the house with just the internets to keep us entertained as we dreamed of warmer days and greener pastures???

Well, in addition to booking a vacation to the West Indies - can't beat dreams of sand and sun when you can't leave your house for the snow, tickets were also bought for a tour of Polyface farms.  But why did you wait so long to take the tour, you might ask, why not sign up foe an earlier date?  Because they were all sold out!  Yes, the do about 2 tours per month and you must get tickets months in advance.  Trust me - it is worth it!

While this started out as a Kane/Harriot Retreat to Grandpa's Cabin for Fun, and it was of course, it also turned into a great tour of local food and beer/wine.

Monday, August 23, 2010

Third Time's the Charm!

...that's not true.  All the dinners have been pretty awesome! This episode we welcomed WCC #3, the delightful Kelcy & Darrel.

The Harriot's really upped the cocktail game, which was heretofore, hmmm..... a bit lackluster, shall we say?  It was an awesome Pomegranate Caipirinha.

 Then it was time to take a seat a the beautiful table...

Kane's went with a delicious light and summer-y Cajun Dusted Scallop with Summer Zucchini Topped with Saffron Corn Sauce  for the amuse bouche.

The sauce alone would make a stupendous late summer soup. 

Cajun Dusted Scallop with Summer Zucchini Topped with Saffron Corn Sauce

  • Scallops
  • cajun spice mix
  • zucchini, cut in to 1/2" rounds

Dust scllops with spices
sear scallops, remove from pan
sear zucchini in same pan
top with corn sauce

Saffron Corn Sauce inspired by Emeril's New New Orleans Cooking

  • 1 teaspoon olive oil
  • 1 ear fresh corn, kernels and cob
  • 1 tablespoon minced shallots
  • 2 teaspoon minced garlic
  • 1 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/2 cup chicken stock
  • 1/4 teaspoon saffron threads
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
Heat the oil in a small saucepan over high heat. When the oil is hot, add the corn kernels, the corncob, shallots, garlic, salt, and pepper and saute for 2 to 3 minutes. Stir in the stock and saffron and cook for 2 minutes.

Stir in the cream and simmer until the sauce is thick enough to coat a spoon, for about 6 to 7 minutes. Discard the corncob and whisk in the butter. Remove from the heat and whisk until the butter is thoroughly incorporated, or prepare except for the butter and store, refrigerated, in an airtight container for up to 24 hours. Reheat the sauce over low heat, whisk in the butter, and proceed from there.

Yield: about 2 cups

The Cocktail: Pomegranate Caipirinha

  • 2 oz. Cachaça
  • 1/4 Lime
  • 1 1/2 oz. Pomegranate Liquor or Pomegranate Juice
  • 1 tsp Superfine sugar or 1/2 oz Simple Syrup
  • Glass-Rocks
    Muddle the lime and sugar in a shaker. Fill the shaker with ice, add Leblon Cachaça and the Pomegranate Liquor. Shake vigorously. Serve in a rocks glass.

Thursday, August 19, 2010

Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin with Pomegranate Vinaigrette

1/2 cup crumbled blue cheese

4 fresh figs, small dice

1 pork tenderloin
3-6 slices of bacon (will vary depending on size of tenderloin and type of bacon)
kosher salt and freshly cracked black pepper

Prepare grill to medium heat.
In a small bowl, combine the diced figs and crumbled blue cheese. Toss to evenly distribute.

Butterfly the pork tenderloin by slicing lengthwise almost all the way through then open the meat up like a book. Season all surfaces of the pork liberally with kosher salt and freshly cracked black pepper.

Evenly distribute the fig/blue cheese mixture down the middle of the seasoned butterflied pork leaving about 1/2 inch of space on the edges.

Roll the pork back up into the shape of the tenderloin, encasing the stuffing with the meat. Using 5 to 6 toothpicks, securely fasten the pork back together at the edges.

Wrap the stuffed tenderloin evenly with the slices of bacon, securing them to the existing toothpick. You can use more toothpicks to secure the bacon if necessary but the fewer the better!

Place the bacon wrapped tenderloin on the preheated grill, directly over the heat.

Grill about 20- 25 minutes or until an internal thermometer in the middle of the meat reads 140 degrees, turning the meat occasionally to crisp the bacon evenly on all sides. (At 140 degrees there will still be a small trace of pink left in the meat.)

Stay by the pork throughout the entire grilling process. Since the tenderloin is wrapped in bacon there will without a doubt be flare ups. A few flames licking at the meat for a few seconds here and there is desired but if the bacon begins to char simply move the meat to a different part of the grill or rotate the meat to a section where the bacon is not yet crispy.

Once the pork is at the desired level of done-ness, remove from the grill. Let the pork rest, covered loosely in foil, for 10 minutes before slicing. To serve drizzle w/ Pomegranate vinaigrette (recipe follows). Enjoy!

Pomegranate Vinaigrette
1 1/2 tbsp pomegranate Molasses

1 tsp balsamic vinegar

1 tsp red wine vinegar

1/4 tsp kosher salt, plus extra

1/4 tsp freshly cracked black pepper, plus extra

2 tbsp canola oil

In a small mixing bowl, whisk together the first 5 ingredients. While continuously whisking vigorously, slowly drizzle in the canola oil to form an emulsified vinaigrette. Taste the vinaigrette and adjust seasonings as desired with kosher salt and freshly cracked black pepper.

Note: If the vinaigrette is too tart for your liking, simply whisk in more canola oil.

Monday, August 16, 2010

Blackberry, Lemon, and Gingersnap Cheesecake Pudding

From Bon Appétit | August 2010

Lemon curd:
6 tablespoons (3/4 stick) unsalted butter
2/3 cup sugar
1/2 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 tablespoons heavy whipping cream
Pinch of salt
2 large eggs
3 large egg yolks

Blackberry compote:
2 cups fresh blackberries (about 12 ounces)
3 tablespoons sugar
2 tablespoons limoncello
1 teaspoon finely grated lemon peel

4 ounces gingersnap cookies (about 16)
1 1/2 cups chilled heavy whipping cream
1/3 cup mascarpone cheese
Pinch of salt

For lemon curd:
Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.

For blackberry compote:
Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

For assembly:
Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
Uncover desserts. Spoon remaining berry mixture over and serve.

Wednesday, August 4, 2010

Congrats to  Darrell & Kelcy, CPCC's next Wild Card Couple!

 Next dinner is 14 August - keep an eye out for the menu to be posted soon...

Darrell & Kelcy have starters
Harriot's  have the cocktail & main entree
Kane's are responsible for Amuse Bouche, dessert & cheese plate!!

So many options at the end of summer!

What's Fresh in Virginia in August:

Apples, Blackberries, Blueberries, Cantaloupes, Cucumber, Grapes, Green Beans, Nectarines, Peaches, Peppers, Raspberries, Summer squash, Sweet Corn, Tomatoes, Watermelon

Monday, August 2, 2010

A Copper Pot Night Out: From Farm to Table!

This past Saturday, slow food champion Clyde's,  opened the barn door and garden gate at Willow Creek Farm to welcome Slow Food members  to tour their organic garden -- where all their veggies grow --and to eat an amazing five-course farm dinner.

The Menu:

  • Passed hors d'oeuvres - Zucchini Fritters & Tomato Consume
  • Chilled corn soup with blue crab and mini herb salad
  • Cherry wood smoked duck breast with cherries and escarole
  • Whole roasted Virginia rockfish, garden herbs, cherry tomatoes, olio nuevo and fingerlings
  • Artisanal cheese selection from Cowgirl Creamery
  • Virginia peach foster with brown butter pound cake and house made vanilla ice cream
  • Wines by Barboursville Vineyards, VA.

Check out the great review in Northern Virginia Magazine.