Thomas Jefferson Loved This Veggie
What do George Washington and Thomas Jefferson have to do with delicious food?
They're among the Founding Fathers who've inspired chef Walter Staib.
Staib, the head chef and owner of City Tavern, in Philadelphia, hosts "A Taste of History" on PBS. The show helps us get to know the leading figures from our nation's beginnings through the food they ate.
Staib accepted "The Early Show Saturday Edition"'s "Chef on a Shoestring" challenge of preparing a three-course meal for four on a paltry budget of $40.
He chose a winter meal featuring one of Jefferson's favorite veggies - asparagus.
Although no exact recipe survives, surely asparagus would have been served as a first or second course dish at Monticello, as Jefferson mentions numerous plantings of asparagus between 1767 and 1816 in his "Garden Book." Asparagus was quite a common vegetable in colonial times, given its relatively short growing season. On March 27, 1794, Jefferson notes "The first plant of asparagus up." Less than one week later, on April 8, he enjoys "our first dish of Asparagus."
MENU
• Fried Asparagus w/ Herb Mayo
• Beef Rouladen with Smashed Potatoes & Braised Cabbage
• Poached Pears
FOOD FACTS
Remoulade: This classic French sauce is made by combining mayonnaise with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish. (Source: Food Lover's Companion)
Rouladen: Germany's version of the French roulade. A roulade is a thin slice of meat rolled around a filling such as mushrooms, breadcrumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Rouladen comes in many variations, such as slices of beef rolled around a pickle, onion and bacon mixture or cabbage leaves rolled around a ground beef mixture. (Source: The Food Lover's Companion)
RECIPES
Fried Asparagus
INGREDIENTS:
1-1/2 pounds asparagus, stems peeled and trimmed
2-1/4 cups all-purpose flour
3 eggs, beaten
1-1/4 cups whole milk
1-1/2 tablespoons clarified butter (see Chef's Note) or olive oil
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
4 cups vegetable oil, for frying
Herb Rémoulade (see recipe below)
METHOD:
In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the asparagus in the water and cook until just tender, about 2 to 3 minutes. Drain. Add enough cold water to cover the asparagus. Let stand for about 5 minutes, until the asparagus is cool. Drain again, and pat the asparagus dry with towels.
In a large mixing bowl, whisk together the flour, eggs, milk, clarified butter, nutmeg, salt, and pepper.
Heat the oil in a deep-fat fryer or 4-quart heavy saucepan over high heat to 350°F. Dip the asparagus in the batter, shaking off any excess, then carefully drop them into the heated oil a few stalks at a time. Fry until golden brown. Using a slotted spoon remove the asparagus from the oil and place on a baking sheet lined with paper towels to absorb any excess oil.
Serve the asparagus on a platter with the Herb Rémoulade on the side.
Chef's Note:
Clarified butter (also called drawn butter or ghee) is easy to prepare. Because it is free of milk solids, it has a higher smoking point than regular butter (meaning it doesn't burn as quickly), has a longer shelf life, and a lighter flavor. To prepare it, slowly melt unsalted butter in a saucepan and gently simmer until the white milk solids have sunk to the bottom of the pan and the clear, clarified butter remains on top. Skim any foam that rises to the surface, carefully pour the clarified butter into a jar, and store in the refrigerator.
Herb Rémoulade
Yields 2 cups rémoulade
INGREDIENTS:
1 small onion, chopped
1 whole kosher dill pickle, chopped
1 bunch fresh basil, stemmed and chopped (about 1/2 cup)
1/2 bunch fresh dill, stemmed and chopped (about 2 tablespoons)
1/2 bunch fresh parsley, stemmed (about 3 tablespoons)
1-1/2 cups Homemade Mayonnaise
2 tablespoons fresh lemon juice (about 1 small lemon)
1 teaspoon small capers, drained
1/2 teaspoon Dijon mustard
1/4 teaspoon hot sauce
Salt and freshly ground black pepper
Lemon wedges and kale, for optional garnish
METHOD:
Prepare the rémoulade: In a food processor bowl, purée the onion, pickle, and fresh herbs. Transfer to a medium-size mixing bowl.
Add the mayonnaise, lemon juice, capers, mustard, and hot sauce. Mix well. Season with salt and pepper to taste.
Cover with plastic wrap and refrigerate until chilled (about 2 hours). Will keep in the refrigerator for up to 3 days.
FOR MORE RECIPES, GO TO PAGE 2.
Black Forest Beef Rouladen
Serves 6
INGREDIENTS
4 tablespoons unsalted butter
1 large white onion, peeled and sliced
6 slices lean beef top round, 8 to 10 inches long, 3 to 4 inches wide, and 1/4 inch thick
Salt
Freshly ground black pepper
2 to 3 tablespoons Dijon mustard
1 large bunch fresh curly-leaf parsley, stemmed and chopped
1 pound bacon, sliced into strips about 2 inches long and 1/8 inch wide
6 dill pickle spears
2 cups red wine
3 cups Demi-Glace or prepared brown sauce
Fresh curly-leaf parsley sprigs, for garnish
METHOD:
Preheat the oven to 425°F.
Heat 2 tablespoons of the butter in a medium sauté pan over high heat. Add the onion, and sauté until softened and translucent. Remove from the heat to cool completely.
Line up the beef slices on a work surface, laying them flat, and season with salt and pepper. Spread a generous teaspoon of mustard on each slice, and sprinkle evenly with sautéed onion, parsley, and bacon. Place a pickle spear on the edge of each strip, roll tightly, and tie with kitchen twine, or pierce with toothpicks to hold the rolls in place.
Melt the remaining 2 tablespoons of butter in a medium ovenproof sauté pan over medium-high heat (the pan should be just large enough to hold all the roulades snugly). Season the roulades with salt and pepper, arrange them in the sauté pan, and brown well on all sides. Add the wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan, and simmer until the pan is nearly dry. Pour in the demi-glace, cover, and set in the oven to roast until the meat is fully cooked but still tender, about 30 minutes. (Check the roulades after about 15 minutes and be careful not to overcook them or they will fall apart.)
To serve, remove the twine or toothpicks from the roulades, arrange them on a platter or on individual plates, and garnish with parsley.
Smashed Potatoes
Serves 4
INGREDIENTS:
1 pound Yukon gold potatoes, halved (quartered if large)
1 tablespoon olive oil
1/4 cup sour cream
1/4 cup finely chopped shallots
1 bunch fresh chives, chopped (about 1/4 cup)
Salt
Freshly ground white pepper
METHOD:
Bring a large saucepan of salted water to a boil over high heat. Add the potatoes, and cook for 10 to 15 minutes until fork-tender.
Drain the potatoes, and pour into a large serving bowl. Add the oil, sour cream, shallots, and chives, and "smash" roughly with a potato masher or the back of a large spoon. (You want the potatoes to maintain some texture.)
Season with salt and white pepper to taste.
Braised Red Cabbage
Serves 4
INGREDIENTS:
1 tablespoon unsalted butter
1 small shallot, peeled and chopped
1 clove garlic, peeled and chopped
1 to 1/2 pounds red cabbage, cored and shredded (about 5 cups)
1/4 cup full-bodied red wine, such as Burgundy
3/4 cup balsamic vinegar
1/4 cup granulated sugar
Salt
Freshly ground black pepper
METHOD:
Melt the butter in a large sauté pan over medium heat, add the shallot and garlic, and sauté until golden, about 1 minute.
Add the cabbage, tossing several times, and pour in the wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan.
Stir in the vinegar and sugar and season with salt and pepper. Bring to a boil over high heat, stirring constantly to prevent the sugar from burning, reduce the heat to medium low, and simmer until the liquid is reduced by three-fourths, about 10 minutes. (The reduction will be concentrated and have a light syrup consistency.)
FOR MORE RECIPES, GO TO PAGE 3
Poached Pears
Serves 4
INGREDIENTS:
Pears
3 cups full-bodied red wine, such as Burgundy
3/4 cup granulated sugar
2 sticks cinnamon
1 tablespoon whole cloves
1 vanilla bean
4 firm Bosc pears, peeled and stems on
Port Sabayon
8 egg yolks
1/4 cup granulated sugar
1/3 cup Port
4 sticks cinnamon, for garnish
METHOD
Stir together the wine, sugar, cinnamon sticks, cloves, and vanilla bean in a large saucepan, and bring to a boil over medium-high heat. Reduce the heat to low, and maintain the poaching liquid at a gentle simmer.
Drop the pears into the poaching liquid, place a plate or piece of cheesecloth overtop to keep them submerged, and simmer until a paring knife easily pierces the bases (the thickest part) of the pears, about 15 to 20 minutes. (Be careful not to overcook the pears or they will become mushy.)
Prepare a large bowl with ice water. Remove the pears from the poaching liquid using a slotted spoon and place immediately in the ice water to cool. Drain the cooled pears, and set aside to warm to room temperature.
To make the sabayon, prepare a double boiler, making sure the water doesn't touch the top portion, and maintain at a simmer. Whisk together the egg yolks, sugar, and Port in the top portion and continue to whisk vigorously until thickened and foamy, about 5 minutes. (To prevent the eggs from scrambling, constantly whisk the sabayon and remove the top portion of the double boiler once or twice if it appears to be cooking too quickly.)
To serve, stand each pear in the center of a dessert plate, trimming the bases, if necessary. Drizzle with sabayon and garnish with a cinnamon stick.
As our "Chef on a Shoestring," Walter was automatically entered in our "How Low Can You Go?" competition. The "Shoestring" chef whose ingredients totals are lowest will be invited back to prepare ouf year-end holiday feast!
So, how did Walter fare?
Fried Asparagus
asparagus $3.99
vegetable oil $1.79
onion $.59
basil $1.50
dill $1.49
lemon juice $1.19
capers $1.59
hot sauce $.79
lemon $.40
total $13.33
Beef, Potatoes & Cabbage
onion $.59
beef top round $5.62
parsley $.99
bacon $1.99
pickles $1.50
red wine $2.19
gravy $.99
shallot $.16
garlic $.39
red cabbage $2.67
potatoes $1.49
sour cream $.99
chives $1.29
total $20.86
Poached Pears
cinnamon sticks $1.49
cloves $.99
eggs $1.29
pears $1.00
total $4.77
Grand total $38.96
Current Leader's Board:
1. Stephen Kalt $37.40
Fornelletto
2. Catherine Cassidy $38.21
Taste of Home
3. Walter Staib $38.96
City Tavern