Here is what the Obama's are having at their luncheon today. I'm having an egg salad sandwich and a handful of M&M's, how about you?
The 2009 Inaugural Luncheon Menu
First Course
Seafood Stew
Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley
Second Course
A Brace of American Birds (pheasant and duck), served with Sour Cherry Chutney and Molasses Sweet Potatoes
Goldeneye, 2005 Pinot Noir, Anderson Valley
Third Course
Apple Cinnamon Sponge Cake and Sweet Cream Glacé
Korbel Natural “Special Inaugural Cuvée,” California Champagne
Recipes from Barack Obama's Inaugural Luncheon: first course
Seafood Stew
Yield: 10 servings
Ingredients
6 (1 lb) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
½ cup small dice carrots
½ cup small dice celery
½ cup small dice leek
½ cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds
Equipment
10 (3 ½ inch) terrines/ramekins or serving dish of your choice
Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After
seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow
the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half,
season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when
the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up
the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden
brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours
ahead of time and keep warm at 150 F degrees.
3 comments:
Wow, this sounds delicious. Only I just don't think I could ever cook a lobster. I know it's a little silly of me but I just can't see myself putting a live creature into boiling water. And I really am a hypocrite about it since I will order lobster at a restaurant with no hesitation.
Can you buy those puff pastry rounds pre-made at a regular market? I've never noticed them in mine...not that I've ever really looked for them. But they would be handy for lots of stew recipes.
You can sometimes find them under the Pepperidge farm brand but mostly just the sheets and you would have to cut out the rounds.
I could never cook a lobster either and can only eat them if it's alrady in "parts" (tail, claws, etc.) I can't eat anything with eyes that look at me....
I love lobster, but like Shae, I can't eat it whole. Not because it's looking at me, but because it still has its guts in it. Ick!
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