Soup: Potato Leek

Lauren Powers, Eastern Regional Director

Lauren says: “This soup is the ultimate comfort food... What could be better than liquid potatoes! To make it a little tastier, I throw in a few other root veggies. We break the fast of Yom Kippur with this soup, bring bowls to sick friends and family members and eat it when our wisdom teeth have been pulled! It can be a great starter or serve as a meal in itself. For vegetarians, use water in lieu of broth.”

Ingredients:

• 1 large diced onion
• 2-3 chopped leeks (white part only)
• 5 lbs peeled and quartered yukon gold potatoes
• 2 peeled and quartered yams
• 1 small bag peeled baby carrots
• 1 small peeled and diced rutabaga or white turnip
• 1 clove garlic
• 4 tsp butter
• Salt to taste (use quite a bit as the potatoes soak it up)
• Pepper to taste
• One handful freshly chopped dill
• ½ to 1 cup light cream, or milk if you want to be healthier
• 1 large can of chicken or vegetable broth
• Water

Method:

1. Saute onion and leeks in butter. When translucent, add minced garlic and sauté till garlic is done.
2. Add potatoes, yams, rutabaga, and carrots.
3. Add broth plus water to cover potatoes.
4. Add salt and fresh dill.
5. Bring to a boil and cook until potatoes and other vegetables are soft and can be mashed.
6. Purée mixture in batches in food processor. Mixture should be relatively thick.
7. Place pureed mixture in ovenproof pot.
8. Add salt and pepper to taste.
9. When ready to serve, add cream and heat up covered in oven (about 300-350 degrees). Do not bring to boil.
10. If you are making ahead of time, you can store this in the refrigerator or freezer until ready to use. Do not add cream until then.
11. Add fresh dill to top when serving if you have any left.

Serves about 8.

Salad: Pear, Gorgonzola, and Watercress
Kim Barnes, President and CEO

This is a reprint of a classic recipe from the kitchen of Kim Barnes and Don Bryant. Most of us know that Kim is a wonderful cook—and this is not just hearsay from Don! Unfortunately, Kim has been traveling so much—especially consulting and training our global partners—that it has been a long time since we’ve been able to taste her wonderful recipes.

Ingredients:

• 2 ripe Bartlett pears
• 1/4 cup olive oil
• 3 tbsp. Balsamic vinegar
• Kosher salt and freshly ground pepper to taste
• 8 oz. Gorgonzola cheese at room temperature, cut into 4 pieces
• 2 bunches of watercress, washed, dried and stems trimmed
• 16 walnut halves, coarsely chopped

Method:

1. Cut the pears in half and remove the core and stem with a melon baller.
2. Cut off a thin slice of the round part of each pear half so it will sit flat on the plate. Set aside.
3. Whisk the olive oil into the vinegar. Season with salt and freshly cracked black pepper to taste.
4. Place a pear half in the center of each salad plate. Lean the cheese slices up against the pears. Drizzle 2 tablespoons of the vinaigrette on top of the four pears. Toss the watercress with the remaining vinaigrette and mound on top of the pears. Sprinkle with the walnut pieces, and season with salt and freshly cracked black pepper to taste.

Serves four

Entreé: Wine-Braised Beef Shank for a Snowed-In Holiday

Joel Kleinbaum, Information Systems Manager

It started snowing on Saturday morning, and it didn’t stop until late Sunday night. By the time the snow had finished, we had 18 inches, with drifts that were much higher. Both the Saturday and Sunday farmers’ markets—the last of 2008—had been canceled. And, with 18 inches of snow covering 20 feet of driveway, we were snowed in.

Monday dawned, clear and cold. If the snow wasn’t too slippery, I could walk to the local food co-op. The roads had been plowed, sort of, and the snow was just right for walking. As I trudged along, I saw others: walking, snow shoeing, and skiing cross country. Only a very few managed to get out with their cars.

The co-op still had vegetables and meat. With no promise of getting out later in the week, how could I put together a nice holiday dinner? I wanted to keep things reasonably simple, local, and gluten-free (my wife can't have gluten). The weather—very cold for the Pacific Northwest—cried out for braised beef. I’d been eying center cut beef shank for weeks, and it looked as good as ever. I’d never cooked it before, but the cut was perfect for braising, and just the right size for two people who don’t eat a lot of meat. I loaded up on local onions, potatoes, turnips, and mushrooms. I also made a small concession to my “buy local” rule by getting some California broccoli. We would manage to have a nice dinner.

On Christmas Eve, I made risotto with red wine and mushrooms, and the beef shank, braised in red wine. Risotto is a few times-yearly treat in our house. I almost always have dried porcini mushrooms, arborio rice, parmesan cheese, and frozen vegetable broth on hand. I would supplement the dried porcini with fresh crimini mushrooms. It would take up too much space to give you my risotto recipe. I make the old fashioned way: stirring, stirring, and stirring some more while adding the hot broth at about 1/2 cup at a time. (I always serve risotto as a separate course.)

The braised beef shank is much less complicated. You can use a boneless cut—I suggest boneless chuck, or thick skirt steak—but it will take less time to cook.

Wine-Braised Beef Shank: The Recipe

Ingredients:

• 2 pieces center cut beef shank, about 1 inch thick and about 1 lb. each (preferably free range) Note: this sounds like a lot of meat, but there is a large, round piece of bone in the center.
• Salt and pepper
• 1 onion, sliced
• 1 large carrot, sliced
• 2-3 crushed cloves of garlic
• 1 1/4 cups good red wine (Chianti, Barbera, Sangiovese, Zinfandel, or Syrah)
• Water or meat broth
• 1 sprig rosemary
• 2 bay leaves
• 1 sprig parsley
• 3-4 cloves
• Olive oil
• 1 heavy skillet with a cover

Method:

1. Season the beef with salt and pepper.
2. In the skillet, slowly caramelize the onion and carrot in the olive oil. Remove the onion and carrot with a slotted spoon and set aside.
3. In the skillet, brown the beef on both sides in the remaining oil. Add the onion and carrot back into the skillet and let them cook together for a couple minutes.
4. Add the wine and water or broth to barely cover the meat, along with the rosemary, bay leaves, parsley, and garlic, and cloves (I like to stick the cloves through the bay leaves so I can remove them at the end). Bring to a boil.
5. Turn the heat to low, and cover. Simmer at a gentle simmer for 1-1 1/2 hours, until the beef is tender but not stringy.
6. Remove the meat from the skillet. Remove the bay leaves, garlic, cloves, parsley, and rosemary as well.
7. Skim as much fat as you can off the braising liquid. You can bring the liquid to a boil to reduce the liquid into a light gravy, if you like.
8. Serve with the vegetables, and the gravy/pan juices on the side. Garnish with chopped parsley if you like.

Serves 2 meat eaters, or 4 people who don't eat a lot of red meat.

NOTE: If you’re using a boneless cut, allow 1/3 to 1/2 lb. meat per person. If you don’t serve risotto as a first course, this is great with mashed potatoes.

Libation: Holiday Eggnog

Eric Beckman, Vice President and Chief Financial Officer

Eric says: “This recipe has been around for many, many years (generations even), and is a guaranteed hit with anyone who is willing to drink eggnog. At several holiday parties over the years, once people tasted it, this eggnog has disappeared too quickly for many folks drinking it.”

“It uses raw eggs, but has a rather high alcohol content to kill any potential pathogens. As with any use of raw or undercooked eggs, use the freshest locally sourced eggs possible and handle with clean hands and work space. Separate the yolks and whites carefully, while avoiding any unnecessary contact between the outside of the shells and the yolks/whites.”

“Make at least a week before serving and let the flavors meld and mellow. Several folks say to age it for two or three weeks first, but it's been great every time I've had it aged for just the one week as the original recipe calls for. Obviously, it needs to be kept in the fridge during the aging. The hardest part about this recipe is not drinking it before you get it to the actual party and guests.”

“The eggnog can be ladled into individual cups/glasses out of a large serving/punch bowl that’s been dressed with a sprig of mint and fresh nutmeg floating on top.”

Ingredients:

• 12 egg yolks
• 12 egg whites
• 1 quart heavy cream, beaten or whipped
• 1 quart whole milk
• 1 quart bourbon whiskey (decent quality please)
• 1 cup dark rum
• 1¼ cups sugar
• ¼ teaspoon salt

Method:

1. Beat the egg yolks with salt and ¾ cup sugar until very light.
2. Beat the egg whites until almost stiff, add remaining ½ cup sugar, and finish beating until stiff.
3. Beat in the milk. The cream can be beaten in at this point, or beat 1 pint into the mixture and add another pint whipped just before serving and folded into the bowl for additional texture (my personal favorite).
4. Pour the whiskey and rum in and beat well.
5. Pour the whole batch into a gallon jug with any extra into a smaller jar, and store for a week (or more) until ready to serve.
6. Stir or shake the eggnog before serving.

This should easily serve 20-25 people.

Dessert: Key Lime Pie
Elaine Turcotte, Director of Client Services

Elaine passed this recipe along from her brother. It will add a warm, tropical note to your holiday season. You can substitute regular limes if you can't find the smaller, yellow, key lime. The key lime is more tart, though. Key lime pie should never, ever, be colored green. Green key lime pie is for tourists only.

Ingredients:

Graham Cracker Crust

• 1 large egg white
• 1 1/4 cups graham cracker crumbs (12 crackers)
• 1 1/2 Tbsp. butter, melted
• 1 1/2 Tbsp. vegetable oil, preferably canola

Filling

• 1 14-oz can sweetened condensed milk
• 2/3 cup low-fat plain yogurt
• 1/2 cup fresh Key lime juice (6-8 limes)
• 2 tsp. grated Key lime zest
• 1 1/2 tsp. unflavored gelatin

Meringue

• 2/3 cup sugar
• 2 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1 tsp. pure vanilla extract
• Key lime slices for garnish

Method:

To make the crust

1. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
2. In a medium-sized bowl, beat egg white lightly with a fork until frothy.
3. Add graham cracker crumbs, butter, and oil and blend with your fingertips until thoroughly combined.
4. Press the mixture in an even layer on the bottom and sides of the pie plate.
5. Bake for 10 minutes, or until lightly browned. (Do not be concerned if there are small cracks.) Cool on rack.

To make the filling

1. In a medium-sized metal bowl, whisk together sweetened condensed milk, yogurt, lime juice and zest.
2. In a small saucepan, sprinkle gelatin over 2 Tbsp. cold water. Let soften for a minute. Heat over low heat, stirring until the gelatin is dissolved. Whisk into the lime mixture.
3. Set the bowl over a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15 to 20 minutes.
4. Turn into the pie shell and chill in the refrigerator while you prepare the meringue.

To make the meringue

1. Preheat the broiler.
2. In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, stirring occasionally. Cook over medium-high heat, without stirring, until syrup registers 240 degrees F and is at the soft-ball stage (when a bit of syrup dropped into ice water forms a pliable ball), about 5 minutes. Remove syrup from heat. Set aside.
3. In a large mixing bowl, beat egg whites with an electric mixer on medium speed until frothy. Add cream of tartar and beat on high speed just until soft peaks form.
4. Return the syrup to the heat until it boils. Gradually pour hot syrup into egg whites but not directly onto the beaters, beating constantly. Continue beating until egg whites are cool and very stiff, about 5 minutes.
5. Blend in vanilla.

Finishing the pie

1. Remove the pie from the refrigerator and spread meringue over top, sealing to the edge of the crust and swirling roughly on top.
2. Place the pie under the broiler for 1 to 2 minutes, or until lightly browned.
3. Let cool to room temperature, then refrigerate for several hours.
4. Garnish with fresh, thin, lime slices just before serving.

Wine Recommendations

Potato Leek Soup: Try either a creamy white wine such as Chardonnay from California or White Burgundy from France.

Wine Braised Beef Shank: A sturdy red is called for. The recipe is based on the cuisine of Italy’s Piedmont region, so a Nebbiolo, Barolo, or Barbera would be great. You could also try Zinfandel, Grenache, or Cabernet Sauvignon..

Key Lime Pie: Try a late harvest Gewurtztraminer, or Riesling.

Events, Trade Shows, and Happenings

Training 2010 Conference and Expo
February 1-3, 2010
San Diego, CA

ASTD Conference and Expo
May 16-19, 2010
Chicago, IL

Just for Fun

Holiday Cheer

Two high-powered executives, Garth and Bob staggered out of their company’s holiday party in New York City. Bob started crossing the street, while Garth accidentally stumbled into a subway entrance.

When Bob reached the other side he turned to notice Garth emerging from the subway stairs. “Where’ve you been?” Bob slurred.

“I don’t know,” replied Garth, “but you should see the train set that guy has in his basement.”

 

Claus? Clause?

What do you call Santa’s helpers?
Subordinate Clauses.

 

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Joel Kleinbaum, Editor and Designer

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