About catrinekelty

Boston based food stylist blogging once a week with instagram images.

Decorating The Thanksgiving Table

Posted on November 21, 2012 by catrinekelty

For many, along with having the Thanksgiving meal ready there is the added stress of setting a pretty table. I personally like my table simple and on a small budget. It’s fine in the summer when the flowers are abundant in the garden but in November? No worry, you can still bring the outside in and here are a few ideas.

Go take a walk in the backyard or in the woods and cut small branches of evergreen: boxwood, pine, cedar. They will make a great base or filler for you centerpieces.

Mix those greens with spray roses bought at the supermarket. Those inexpensive flowers are one of my favorite: they come in a variety of colors and with their small cluster of roses you feel you get a lot for your money. Cut them down and arrange them in small glass, ceramic or silver containers.

This time of year, grocery stores offer a variety of beautiful fruits . Arranging them on pedestals, bowls or plates and garnished with greens will dress up the table, and provide the added bonus of being able to eat them the next day. You can play with pomegranates, quince, kumquats, baby pears, apples or pumpkins.

Don’t limit yourself to flowers – arrange a variety of herbs in small glasses or jelly jars.

While waiting for your guest, transform your cocktail setup into a centerpiece: champagne glasses and bottle on a pretty tray.

For a festive touch, fill small shallow bowls with cranberries, kumquats or chestnuts; add a small votive candle.

Let your imagination run! The combinations are endless!

NOTE: Don’t throw that turkey carcass away! My next post will be about making turkey stock.

From my kitchen to yours! Happy Thanksgiving!

CK, la fille du boucher

Gratin de Chou-Fleur / Cauliflower Gratin

Posted on November 17, 2012 by catrinekelty

It’s not too late to add this side dish to your Thanksgiving table. I did not grow up celebrating Thanksgiving but this dish from my childhood has all the makings to be part of the feast: creamy, cheesy and easy! This is my mac&cheese comfort food. Great on its own with a tossed salad for lunch or add some leftover cooked ham to the cauliflower and you have dinner.

GRATIN DE CHOU-FLEUR

Medium size cauliflower cut into 2 inch chunks florets and pieces, you will have about 8 to 10 cups of florets
4 tablespoon unsalted butter
4 tablespoon all purpose flour
3 cups warm milk
pinch of nutmeg
salt and pepper
1.5 cup grated gruyere or cheddar cheese

Put florets in a colander, rinse and clean under cold water. Bring a large pot of water to boil. Add a pinch of salt, drop the cauliflower in the boiling water, reduce the heat to medium/high and cook for 8 minutes. Drain the florets, transfer to a large bowl and set aside.

In the meantime, melt the butter in a saucepan. Add the flour, stir and cook for 2 minutes. Slowly whisk in the milk and keep whisking until thick about 5 minutes. Add a pinch of nutmeg and salt and pepper to taste. Off heat stir in a half cup of the cheese before slowly mixing it into the bowl with the cauliflower until the florets are covered with the mixture.

Butter a gratin or lasagna dish with one tablespoon of butter. Transfer the cauliflower to the dish and sprinkle with the remaining one cup of cheese. At this point you can cover the dish, refrigerate and bake the next day.

Preheat the oven at 350 degrees and bake the gratin for 20 to 30 minutes or until bubbly and the cheese is melted and golden.

NOTE: You want to make sure you do not overcook the cauliflower or you will end up with mashed cauliflower. Be careful with the salt as some cheese can be salty. Taste the sauce before adding any.

From my kitchen to yours!

CK, la fille du boucher

Poached pears and mascarpone sauce

Posted on November 14, 2012 by catrinekelty

When I am looking for a light and simple dessert I always look to the fruits of the season for inspiration. Come November, with those fresh local berries long gone, my mind turns to apples and pears. I get busy in the kitchen with stews, hardy soups, and various comfort foods that are best shared with friends and family. What better way to end a fall or winter meal than with poached pears. They are delicious served with their own poaching liquid and, on special occasions, can be stepped up a notch and served with a mascarpone sauce. This recipe serves 6 (half pear per person).

POACHED PEARS

2 cups water
2 cups white wine
2 cups sugar
1 whole vanilla bean cut in half the long way
1 cinnamon stick
5 whole cardamon pods
7 whole cloves
1 strand of lemon zest (about 1/2 a lemon)
3 bosc pears ripe but still firm, peeled cut in half and cored

In a saucepan bring the liquids, sugar and spices to a slow simmer, making sure the sugar dissolves. Add pears and simmer for 20 minutes.

Turn heat off and let the pears stand in the liquid until ready to serve. You can cover the surface with a cheesecloth and secure it with a plate to make sure the pears stay submerged in the poaching liquid. If serving the next day, refrigerate and bring to room temperature before serving.

When ready to serve, take pears out of the poaching liquid. Strain the liquid through a fine mesh strainer to collect the spices. Take the vanilla bean and scrape any left over seeds from the pod and transfer to the poaching liquid. Serve a half pear per person in a shallow bowl with a few tablespoons of the syrup. Serve with extra syrup on the table or with the following mascarpone sauce.

MASCARPONE SAUCE

3/4 cup mascarpone
3/4 cup poaching liquid
1/2 teaspoon cinnamon
1/2 teaspoon cardamon

In a large bowl whisk all the ingredients until blended and smooth.

NOTE: You might have poaching liquid and sauce leftover. The poaching liquid makes a wonderful simple syrup that you can save in the fridge for up to a month and serve with bubbly water, prosecco or white wine for a nice refreshing cocktail. The sauce can be served with other fruits or mixed in with plain yogurt.

From my kitchen to yours!

CK, la fille du boucher

Cranberry Cordial

Posted on November 11, 2012 by catrinekelty

While doing your Thanksgiving food shopping in the next few weeks, make sure you grab an extra bag of cranberries. That’s all it takes, plus some wine, sugar and brandy and you’ll have a great liqueur to drink after your meal or as an aperitif mixed with sparkling wine to celebrate the beginning of the holiday season. I came by the recipe two years ago while on a styling assignment for Yankee Magazine on a cranberry story written by Amy Traverso. I like to double the recipe, put it in pretty bottles and give as a gift.

CRANBERRY CORDIAL

6 cups inexpensive medium-bodied red wine
3 cups sugar
1 bag fresh or frozen cranberries (about 12 oz)
3 cups brandy

In a large, nonreactive pot, bring wine, sugar and cranberries to a simmer. Cook until cranberries pop their skins.

Cool mixture to room temperature, then refrigerate 2 to 4 days to seep berries

Strain mixture through a fine-mesh sieve; then stir in brandy and transfer to glass bottles. This cordial will keep up to 6 months.

NOTE: You can also find this recipe along with other great ones in the special publication of Yankee “Lost and Vintage Recipes”

From my kitchen to yours,

CK, la fille du boucher

Ricotta cheese and Zucchini Gnocchi

Posted on November 7, 2012 by catrinekelty

One of the great thing about my work as a food stylist, besides being around food all day, is that I get to meet people that are as excited and passionate about food as I am: kindred spirits. I get to translate into images the recipes of talented chefs and food writers and in the process expand my knowledge of food, cooking, and new recipes.

Two summers ago I had the opportunity to style Mary Ann Esposito’s cookbook “Ciao Italia, Family Classics” . We were on an Italian diet for about two weeks; it was delicious! I always come out of a project adding a recipe to my collection – on this one it was the ricotta zucchini gnocchi. Mary Ann introduces the recipe by saying that “if ever there was a homemade pasta that put the fear of God in cooks, it has to be gnocchi”… fear of God in stylists too! They can so easily turn out wrong: chewy, tasting heavy, or worse – disintegrate once dropped in water. Following the recipe carefully turned out to be a success. I have been making them for two years now and never tire of them. The recipe is so simple I even make them while on vacation. Thank you Mary Ann!

RICOTTA CHEESE AND ZUCCHINI GNOCCHI

1 medium zucchini, ends trimmed and cut in half
1.5 cup unbleached all purpose flour
1 teaspoon salt
3 tablespoons grated Pecorino cheese
one 16 once container whole milk ricotta cheese, well drained
1 egg slightly beaten
2 cups prepared tomato sauce

Grate the zucchini using a cheese grater. Wrap the zucchini in a towel and squeeze the excess water out. The zucchini needs to be VERY dry otherwise too much flour will be used and your gnocchi will have you tearing out your hair. Aim for 1 cup well squeezed zucchini. Set aside

Heap the flour on a work surface, add the salt and cheese and blend well with your hands. Make a hole in center of the flour mixture and plop the ricotta cheese in it. Flatten the cheese a bit with a spoon to make a slight depression in the center of the cheese and add the egg and zucchini. It will look like a mess.

Roll up your sleeves and use your hands to blend everything into a ball of dough. It will be a bit sticky , but only add more flour if the dough is so soft it will not roll into a slightly tacky ball. Otherwise leave it alone and allow it to sit covered for 5 minutes while you wash the excess flour dough bits off your hands.

You will find that after the dough rests, it will be easier to handle. Use a dough scraper to help you move and turn the dough to knead it. It does not have to be smooth, but just holding together. To test if you have enough flour in the dough for the gnocchi to hold together in cooking, drop one or two in a small pan of boiling water. If they rise to the top and hold together and do not disintegrate, Congratulations! you are good to go! If they fall apart, you need to add more flour.

Divide the ball into quarters and roll each quarter out on a lightly floured surface into and 18 inch long rope the thickness of your middle finger. With a small knife cut one inch pieces from each rope.

Place the gnocchi on a towel lined baking sheet in single layers as your form them.

When ready to cook and sauce, decide how many are being served. Gnocchi are a first course so four dozen will serve 8. Bring 2 quarts of water to a boil and add one tablespoon of salt; drop the gnocchi by hand a few at a time into the pot and cook them just until they bob to the surface.

Use a sieve or a pasta scoop with a handle to fish them out of the water. Be sure to shake off the excess water and transfer them to a skillet with the waiting tomato sauce.

Heat the gnocchi in the sauce and toss them gently to coat well. Serve them as a first course with cheese on the side to sprinkle on top.

You can also serve them with pesto or butter and cheese.

MARY ANN’S NOTE: Want to make gnocchi ahead? Cooked gnocchi freeze beautifully. Flash-freeze cooked gnocchi on baking sheets in a single layer. When frozen, transfer in plastic ziplock bags. They will keep for 3 months. When ready to cook, take out as many as you wish and allow them to defrost then reheat them in the sauce of your choice.

MY NOTE: For a really tasty and fluffy gnocchi use handcraft ricotta. My favorite is Maplebrook made in Bennington Vermont and available at Whole Foods Supermarket.

From my kitchen to yours!

CK, la fille du boucher

Vinaigrette / Salad dressing

Posted on November 4, 2012 by catrinekelty

Why buy the bottled “stuff” when you can make your own? There are so many flavored oils and different vinegars these days for one to experiment and built a whole repertoire of salad dressings. I make mine ahead of time, double the recipe and let it sit on the counter in a tightly closed jar or container until ready to use. If you choose to put it in the fridge , you will need to take it out and bring it to room temperature since the oil will have congealed.

MY BASIC VINAIGRETTE

1 tablespoon dijon mustard
1 tablespoon rice vinegar or cider vinegar
1 tablespoon red wine vinegar
1.5 cup olive oil
salt and pepper to taste

In a bowl, whisk mustard, vinegars, salt and pepper. Whisk until blended and while still whisking, slowly pour in the oil until emulsified . Serve immediately with greens or pour in glass jar or container until ready to serve.

LEMON VINAIGRETTE

juice of one lemon
1 teaspoon grated lemon zest
1 cup olive oil
salt and pepper to taste

In a bowl, mix lemon juice and zest. Slowly whisk in the oil. Season with salt and pepper. This vinaigrette is great with arugula salad topped with parmesan shavings.

CREAMY VINAIGRETTE

2 tablespoons mayonnaise
1 teaspoon old style grainy mustard
2 tablespoons red wine vinegar
1 cup olive oil
salt and pepper to taste

In a bowl mix mayonnaise, mustard and vinegar. Slowly whisk in the oil. Season with salt and pepper. If not using right away this vinaigrette has to be refrigerated as it contains dairy products.

NOTE: Since different kinds and brands of mustard, mayonnaise and vinegars vary, I suggest tasting the vinaigrette by dipping a bit of lettuce to check the strength and seasonings. If you make it ahead, make sure you stir or shake to blend all the ingredients before using as the vinaigrette tends to separates as it sits.

From my kitchen to yours!

CK, la fille du boucher

Trick or Treat….. Dog Biscuits

Posted on October 31, 2012 by catrinekelty

Close to ten years ago we got a new dog and named her Caper. How clever! in the food business having a pet with a food name! Little did we know this dog decided to use the other definition of the word : oh! yes! she is playful, loves to frolic, leap, hop and is very fond of escapades and pranks! What can I say, we love her! and like most pet owners we treat her like a member of the family.

For the past two years we have been getting our beef from an organic farm in Shelburne and when Sally ( the owner) offered me the liver along with a “doggie biscuit” recipe I could not turn it down. Especially when she mentioned that her dogs were at their most obedient when she had those biscuits in her pocket. She was right, whenever I have these treats on hand Caper behaves as if she just got out of finishing school. So for you pet owners/lovers here is the recipe.

DOG LIVER COOKIES

1 pound liver
1 egg
1 cup flour
1 cup cornmeal
1 teaspoon garlic powder (optional)

In the bowl of a food processor mix chop the liver along with the egg. Add flour, cornmeal and garlic powder if using and process until it comes together. Drop into a bowl and mix again to totally incorporate the ingredients. The mixture will be a bit like a cake batter.

Preheat the oven to 350 degrees. Cover baking sheets with parchment paper and drop the batter by spoonfuls about one inch apart. Bake 10 to 12 minutes. This recipe makes about 2 to 3 dozens cookies depending on your spoonfull. Keep them in the fridge or better, freeze and microwave when ready to give. Caper likes them frozen as well.

NOTE: Sally’s note on my recipe card says: “Dog will do whatever you want- even come- guaranteed.” I love it! By the way the house will smell a bit like liver while you are baking the cookies. I boil a stick of cinnamon in water afterwards to get rid of the lingering smell.

From my kitchen to yours!

CK, la fille du boucher.

Schofield Clover

Posted on October 28, 2012 by catrinekelty

When our son Emmet came back from a year living in New Zealand last winter, not only had he discovered a beautiful country, made new friends and created memories to last a lifetime; he came back with a new love: MIixology.

Emmet created this cocktail back in September when he was asked to represent the restaurant he works at for the Whiskey Live Boston event. As I watched him perfecting his recipe, getting inventive, passionate and excited about the ingredients I could not help smiling and thinking that the apple does not fall far from the tree.

So here it is, the drink that won the Whiskey Live Boston event and that Emmet likes to describe as a “fall time” lemonade: The Schofield Clover. Of course, if you want the real deal, or a number of other inventive cocktails, head to Harvard Square and visit Upstairs on the Square (at 91 Winthrop Street, Cambridge).

SCHOFIELD CLOVER (one serving)

2 oz Bourbon
1/2 oz allspice liqueur
1/2 oz orgeat syrup
1/2 oz fresh lemon juice
1 to 2 dashes cherry bitters
garnish with an orange zest

Add all ingredients into a Boston shaker and shake. Pour into a rocks over ice or up in a chilled martini glass. Then use a “channel knife” to zest the drink with the orange. Using a channel knife releases the citrus oils and adds flavor to the drink. The orange peel in the drink is merely a garnish.

NOTE: Emmet recommends using Evan Williams Kentucky Straight Bourbon. He says it is inexpensive and perfect for mixing but, by all means you can use your favorite Bourbon. Orgeat is a sweet almond syrup available at most liquor stores, and is most commonly attributed to the unique taste found in a cocktail known as a “Mai Tai”. Allspice liqueur (also called Allspice Dram) is a bit more difficult to find, but St. Elizabeth Allspice Dram is probably the most popular.

From my kitchen to yours!

CK, la fille du boucher (as well as EK the butcher’s grandson)

Crème Brûlée (for 35)

Posted on October 24, 2012 by catrinekelty

What happens when you mix cream, eggs, sugar and a bit of vanilla? Crème Brûlée! It is so simple and yet makes your guests feel doted on and happy. The little “tap tap” of your spoon on the caramelized sugar, the delicate breaking of it like shards of stained glass, and finally digging into that creamy custard are what crème brûlée is all about.

This recipe was passed on to me years ago when I used to caterer for my friend Diane. It was our go-to recipe: simple, delicious and it never failed! I wish I had written the name of the book it came from, all I have left is an old stained xerox of the recipe titled “Classic Crème Brûlée”.

This past weekend I had to make it for a crowd: 35 crèmes brûlées for an international pot luck dinner. I could not ask for a simpler recipe – within 2 hours I was done (minus the brûlée part). If you too are making it for a crowd, never more than double the recipe in one go – otherwise all of the ingredients might not mix properly.

CRÈME BRÛLÉE

8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla bean paste or pure vanilla extract
1/4 cup granulated white sugar for the caramelized tops

Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla and continue to whisk until well blended.

Divide the mixture among 6 ramequins or custard cups. Place in a water bath (see note) and bake until set around the edges, but still wobbly in the center; about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from the water bath and chill for at least 2 hours up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small hand-held torch to melt sugar. If you don’t have a torch, place under the broiler until the sugar melts. Re-chill the custards for about 10 minutes before serving. This recipe makes 6 servings

NOTE: to secure the ramequins/custard cups on the sheet pan, wet a dish towel and lay in the sheet pan, making sure none of the fabric hangs over the pan. Place the containers on the towel and once the mixture is in the ramequins, slowly pour hot water in the sheet pan bringing the water level half way to the ramequins. This towel “trick” can be used each time you have to bake small items in a water bath and you don’t want them moving around in the container and spilling their contents.

From my kitchen to yours!

CK, la fille du boucher

Limoncello

Posted on October 20, 2012 by catrinekelty

When life gives you lemons, you make lemonade but “I”….make limoncello! That was the caption on a New Yorker cartoon my daughter sent me a while back. Oh! you know me so well, I thought . As a food stylist, life does give you lemons and I am not talking figuratively here!

One perk of the job is to bring home delicious food and beautiful produce that is divvied up amongst the team once the shoot is over; but how many lemons can one bring home? Being one who always tries to make the most out of leftovers, four years ago I started making limoncello; recycling those beautiful fruits into gifts for family, friends, clients and co-workers.

I always have a batch going but come October I go in full production to make sure everybody is treated with a small bottle for the Holiday season. If you start now, you too will be able to enjoy a nice glass of limoncello in December.

LIMONCELLO

10 to 12 lemons
3.5 cups vodka ( 80 proof)
4 cups water
2 cups sugar

Wash, scrub and dry the lemons. Remove the peel with a vegetable peeler making sure you get as little pith as possible. The pith is the white fiber between the peel and the lemon and will make the limoncello bitter.

Place the peels in a 2 quarts glass container with a lid. Pour the vodka over the peels making sure they are fully covered with the liquid. Cover the container and let sit 4 to 5 weeks in a dark cool place (pantry or basement is great).

When ready the vodka will have a nice yellow coloring and smell lemony. Make a simple syrup by dissolving the sugar in the water over medium heat for about 5 minutes. Cool to room temperature. Pour the syrup into the vodka mixture and let stand at room temperature for another day.

Strain the limoncello through a fine mesh colander. Discard the lemon peels. Transfer the limoncello in clean bottles. Seal and label the bottles. Keep in the fridge or freezer until ready to serve, share or give.

I like mine on crushed ice at the end of a meal as a digestif.

NOTE: I also make a variation with lime since life also gives me a lot of limes. Follow the same directions, just substitute limes for lemons.

From my kitchen to yours!

CK, la fille du boucher,

Catrine Kelty Food Stylist

la fille du boucher / the butcher's daughter

Author Archives: catrinekelty

About catrinekelty

Decorating The Thanksgiving Table

Gratin de Chou-Fleur / Cauliflower Gratin

Poached pears and mascarpone sauce

Cranberry Cordial

Ricotta cheese and Zucchini Gnocchi

Vinaigrette / Salad dressing

Trick or Treat….. Dog Biscuits

Schofield Clover

Crème Brûlée (for 35)

Limoncello