Cooking Classes at the Wine School of Philadelphia
A selection of recipes for Thanksgiving.
Roasted Pork with Plum Chutney
Chutney can be made up to one week ahead. Cover and chill. Rewarm slightly before serving.
- 1 pound dried plums (prunes)
- 1 tablespoon vegetable oil
- 1 shallot, diced
- 1 tablespoon chopped garlic
- 1/2 cup (packed) light brown sugar
- 1/4 cup white balsamic vinegar
- 1 tablespoon mustard
- 2 teaspoons grated peeled ginger
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- Kosher salt
In a saucepan over medium heat, add the oil, garlic and shallots. When the shallots turn translucent and the garlic starts to brown, add 1/3 cup water. Stir in the remaining ingredients: sugar, vinegar, mustard, ginter, pepper, and bay leaf. Cook for about five minutes, stirring occasionally. Cover and simmer over medium heat, stirring occasionally, for 6 minutes. Uncover and continue cooking, stirring occasionally, until juices have thickened. Season to taste with salt. Let cool slightly.
Langostino & Pancetta Bisque
(aka shrimp & bacon soup)
- 1/4 stick butter
- 1 shallot, diced
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 1/2 tablespoon tomato paste
- 1/3 lb raw langostino or shrimp, in the shell
- 1/2 cup white wine
- 1 pint heavy cream
- salt & pepper, to taste
Peel langostinos (or shrimp) and de-vein. Reserve shells, and store the raw seafood in the refrigerator. Place a medium sized soup pot over medium heat. Melt the butter and saute the shallot, carrots, and celery for 8-10 minutes or until soft. Remove half of the veggies from the pan and set aside. Add tomato paste to the pot and roast for 1 minute, then add the wine and 4 cups water. Bring to a boil, and add the reserved shells. Boil for 10 minutes and remove from heat. Let sit for half an hour.
Strain the liquid, taking care to reserve the liquid but discard the shells and vegetables. Return the liquid to the pot and place over a medium-high heat. Bring to boil for ten minutes. Add the langostino (or shrimp) and reserved vegetables and bring to a boil for three minutes. Blend using an immersion blender, or in a food processor. Return to a boil, add cream, and continue to boil for ten minutes.
Cucumber and Artichoke Salad
- 1/2 cup olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon whole grain Dijon mustard
- 1 small onion, thinly sliced (about 1/3 cup)
- 2 tablespoons chopped fresh basil
- 1 cucumber, very large dice
- marinated whole artichokes, very large dice
- 3/4 cup pitted green spanish olives
- Salt & pepper, to taste.
Blend the oil, vinegar, dijon mustard. Add the onion and let sit for two minutes. Just before serving, toss the remaining ingredients together.