Ramsey's

Ramsey's, originally uploaded by heathercw.

http://www.ramseysdiners.com/

Going home to a great meal...

Dudley's is one of those restaurants at which I have celebrated most of the milestones of my adult life. Beyond those occasions -- birthdays, dates, politician/sports figure sightings, etc.-- the menu is consistently delicious. Tonight was no exception to the rule: the classic Lexington dinner spot continues to satisfy.

In honor of visiting our hometown, TLOML and I started off with bourbon cocktails -- a mint julep for me and a Manhattan for him (Maker's Mark, natch.) As you know, bourbon drinks are mixed better in Lexington than anywhere else in the world, and Dudley's is among the top bars in Lex. My julep was magical; it conveyed spring and the Derby, freshness, sweetness and more. I was so enthralled with my cocktail that I decided to forgo the appetizer course to truly savor this drink. TLOML was similarly pleased with his strong and smooth Manhattan. We both adore the taste of bourbon and were thrilled to finally be home where someone could properly mix that spirit.

Our first course soon arrived; TLOML's house salad popped with a lovely mix of extremely fresh greens and a wonderful house dressing. My cream of summer squash soup was fine, but relied a little too heavily on its chicken stock base.

Our entrees were wonderful. TLOML had a delicious fricaseed chicken, while I ordered my old reliable, the Tournadoes Maxwell. The beef medallions were perfectly medium well, to my specification. The edges were pleasantly crisp, while the center was a deep pink. The accompanying whipped potatoes provided a creamy base for the delicious bernaise sauce. However, the real star of this plate was the crab meat; sharp and salty, with the fresh tang of the ocean, the crab was a fantastic contrast to the rich meat, sauce and potatoes. As always, I handed my asparagus off to TLOML, so I can't comment on that noxious weed's consistency.

We accompanied our meal with a Hook & Ladder 2005 Russian River Valley Pinot Noir. This was an excellent red table wine, clear and fruity, with a peachy undertone and a peppery finish -- a lovely accompaniment to a wonderful meal.

As always, the Dudley's service was friendly, understated and competent, and the food was wonderful. The understated restaurant, in a converted 19th century schoolhouse, provides a great backdrop for conversation, great food, and a relaxing meal.

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Aunt Brenda's Pickled Shrimp

Aunt Brenda's Quiche Lorraine

Aunt Brenda's Quiche Lorraine, originally uploaded by heathercw.

This is a favorite from my Aunt Brenda.

6 slices bacon
8 oz shredded swiss cheese
1/2 cup shredded cheddar cheese
3 slightly beaten eggs
dash salt
1/2 cup chopped onion
1 cup sour cream
1 frozen pie crust (HCW note: I prefer to use those "ready-to-roll pastry crusts in the refrigerated aisle)

Cook bacon crisp. Drain and crumble. Cook onion in 2 teaspoons bacon fat. Combine everything except cheddar cheese (should be placed on top.)

Put in pie shell and bake at 375 for 25-30 minutes. May also use tart shells to serve quiche as party food.

(HCW note: I usually double the recipe when making this. One is perfect for brunch or dinner, and the second will freeze well, or is good to keep in the refrigerator to slice off pieces for the week's breakfast.)

Shrimp Scampi pasta and broccoli with sun-dried tomatoes and lemon peel

Shrimp Scampi pasta and broccoli with sun-dried tomatoes and lemon peel, originally uploaded by heathercw.

I made this shrimp dish from Tyler's recipe, below. Mollie Katzen's broccoli recipe (to be listed) was a lovely accompaniment. In the future, however, I think we'll just combine the two to make a light scampi primavera.

Shrimp Scampi with Linguini Recipe courtesy Tyler Florence Show: Food 911 Episode: Shrimp Ahoy!

1 pound linguini 4 tablespoons butter 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, finely diced 2 cloves garlic, minced Pinch red pepper flakes, optional 1 pound shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1/2 cup dry white wine Juice of 1 lemon 1/4 cup finely chopped parsley leavesFor the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. Broccoli with Garlic, Dried Tomatoes, and Lemon From Mollie Katzen's The Vegetable Dishes I Can't Live Without Notes: First you blanch large pieces of broccoli in boiling water, after which you can store it for up to five days in the refrigerator (Added benefit: It lasts longer after this cooking process and takes up les refrigerator space than when raw.) Then, just before serving, you give it a delicious warm-up in gently heated garlic-tomato-lemon infused olive oil for a perfect finish. For the most aesthetic results, use a zester to make lovely, long strands of lemon zest. (Grating is not recommended here.) 1 large bunch broccoli (1.5 lb) 3 ounces dried tomatoes (cut in half, or into smaller pieces, with scissors) 2 to 3 tablespoons extra-virgin olive oil 1 teaspoon minced or crushed garlic 1 tablespoon lemon zest (long strands, if possible) salt, to taste Freshly ground black pepper, to taste Red Pepper flakes, optional 1) Bring a large pot of water to a boil. In the meantime, trim and discard the tough stem end of the broccoli and slice the rest lengthwise into about 6 to 8 hefty spears. 2) When the water boils, lower the heat to a simmer and plunge in the broccoli for 2 minutes if you like it tender-crisp, and for 3 minutes if you like it tender-tender. Meanwhile, place the dried tomatoes in a large colander in the sink. 3) Pour the broccoli and all its water into the colander (soaking the tomatoes), and then refresh under cold running water. Drain thoroughly, then dry the broccoli and tomatoes first by shaking the colander, and then by patting everything with paper towels. Transfer to a zip-style plastic bag, seal it, and store until use. Bring to room temperature before finishing and serving. 4) About 15 minutes before serving time, place a large skillet over medium-low heat, and add the olive oil. While you are waiting for it to heat, cut the broccoli into smaller pieces (whatever size and shape you prefer.) 5) When the oil warms (after about 3 minutes), add the garlic and the broccoli-and tomatoes mixture, turning the vegetables with tongs every few minutes. Continue doing this for 5 to 8 minutes (possibly even a little longer), until the broccoli and tomatoes are heated through, cooked to your liking, and delightfully coated with the garlic and oil. Toss in the lemon zest during the last minute or so of cooking, and continue to turn with the tongs. 6) Add salt and pepper to taste, plus a sprinkling of red pepper flakes if you like , and serve hot or warm.

Italian-marinated Ahi and Scallion Frittata

Italian-marinated Ahi and Scallion Frittata, originally uploaded by heathercw.

Marinated Tuna Sicilian-Style with Scallion Fritatta (Tonno in Scapece con Frocia)
Recipe Courtesy of Mario Batali's Molto Italiano.

1 pound sushi-grade tuna, cut into ¾ inch cubes
¼ cup plus 3 tablespoons extra-virgin olive oil
¼ cup red wine vinegar
1 clove garlic, thinly sliced
2 plum tomatoes, finely chopped
¼ cup fresh mint leaves
1 teaspoon dried oregano flowers or regular dried oregano
1 teaspoon hot red pepper flakes
6 large eggs
salt and freshly ground black pepper
½ cup thinly sliced scallions
½ cup freshly grated pecorino romano

1. Bring 2 quarts of water to a boil in a medium saucepan. Drop the tuna into the boiling water, lower the heat to a simmer, and cook for 2 minutes. Drain carefulluy and place in one layer on a platter to cool.

2. In a small bowl, stir together ¼ cup of the olive oil, the vinegar, garlic, tomatoes, mint oregano and red pepper flakes. Pour over the cooled tuna and set aside.

3. In a 6-to 8-inch nonstick sauté pan, heat the remaining 3 tablespoons olive oil over medium heat until smoking. Meanwhile, in a medium bowl, beat the eggs and salt and pepper to taste, then stir in the scallions and pecorino. Pour into the hot pan and cook until the frittata is set on the bottom. Invert the frittata onto a plate, then slide it back into the pan and cook until completely set. Transfer to a plate and let cool.

4. Cut the frittata into 4 wedges. Place on serving plates, arrange the tuna on top, and serve.

Broccoli Cheese Soup

Broccoli Cheese Soup, originally uploaded by heathercw.

This soup was lovely, and took only a few minutes. The food processor is my friend!

I adapted from Emeril's recipe, below. However, I find his Essence to be as obnoxious as The Eponymous One, so I just used garlic powder on the croutons.

Next time, I may try to be Jessica Seinfeld crafty and throw in some carrots as well!

Broccoli and Cheese Soup with Croutons Recipe courtesy Emeril Lagasse Show: The Essence of Emeril Episode: Simple Soups

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces 1 cup yellow onions or sliced leeks (white parts only, well rinsed) 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch nutmeg 1/2 teaspoon minced garlic 1/2 teaspoon chopped fresh thyme leaves 3 tablespoons all-purpose flour 3 cups chicken stock or canned, low-sodium chicken broth 1 (16-ounce) package frozen broccoli, thawed and separated 1/2 cup heavy cream 1 1/4 cups shredded medium Cheddar Croutons, for garnish, recipe followsIn a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.) Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately. Croutons: 1 cup 1/2 to 3/4-inch cubed French bread 2 tablespoons extra-virgin olive oil 1/4 teaspoon Essence or Creole seasoning, recipe follows Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving. Yield: 1 cup Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

Meyer Lemon and Blood Orange sorbets

A couple of weeks ago, I found some wonderful citrus fruits at Whole Foods -- Meyer lemons and blood oranges. I love both of these "designer" fruits, and since they were in season, it seemed like the perfect time to break out the ice cream maker attachment to my mixer. As I peeled and sectioned this amazing fruit, the word sensuous came to mind (in the broadest, most Nigella, sense of the term). The blood orange juice was so thick and exotic, a sweet garnet-colored nectar. The Meyer lemon juice, far sweeter than its traditional counterpart, was mild enough to be drunk straight.

Even the peels were intoxicating. As I discarded them, I was reminded of Nick Carraway's description of Gatsby's parties:

Every Friday five crates of oranges and lemons arrived from a fruiterer in New York-every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves.

Somehow, this symbol of Roaring Twenties excess seemed oddly fitting with the amazing decadence of the beautiful colors of the pulps.

Hours later, the beautiful sorbets came out of the freezer. I modified the recipes by substituting Splenda for the sugar. The lemon sorbet came out a little too tart -- next time I will add additional sweetener. The two recipes worked really well together; the rich sweetness of the blood orange offset the tartness of the lemon. The citrusy colors were so beautiful together, too. I plated them in these amazing chartreuse-colored green apple dessert plates from my uncle's antique store, and garnished with a lime wedge.


From Bruce Weinstein's The Ultimate Ice Cream Book:

Blood Orange Sorbet:

• 2/3 cup sugar (HCW note: I substituted the same measure of Splenda)
• 1 cup water
• 8 large blood oranges
• Juice of 1 lime

Place the sugar and water in a small saucepan and set over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room teperature.

To prepare the oranges, cut off the ends of the fruit so they sit flat on a cutting board. Then cut down the sides following the curve of the fruit, removing the rind and the white pith beneath. When the rind and pith are all removed, hold the fruit in one hand over a bowl and use a small paring knife in your other hand to cut between the membranes, letting the clean orange sections fall in the bowl. When all the sections are cut away, squeeze the remaining fruit pulp in your hand to extract any residual juice. Pour the orange segments and juice into a blender (HCW note: I used a food processor) and blend for 10 seconds to chop up the fruit. You should have about 2 cups of juice and pulp. Combine the orange puree, cooled sugar syrup, and lime juice. Cover and refrigerate until cool.

Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Lemon Sorbet:

• 1-1/2 cups sugar (again, I substituted Splenda)
• 2 cups water
• 1 large egg white
• 3/4 cup fresh lemon juice, about 4 lemons (here, I used Meyer lemons)

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise the heat and boil the syrup 1 minute. Remove from the heat.

In a mixing bowl, lightly beat the egg white with a whisk or an electric beater until foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lemon juice. Cover and refrigerate until cold or overnight. The mixture will have foam on top, but it will incorporate into the sorbet when it freezes.

Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Red Beans and Rice

Red Beans and Rice

• 1.5-2 lb andouille sausage
• 1-2 bunches celery
• 1-2 white onions
• 1-2 bell peppers
• 3-4 cloves garlic
• 2 large cans red kidney beans
• olive oil
• 4-6 cups instant white rice
• Cajun seasoning
• Hot sauce
  

Mince garlic. Dice celery, onions and bell peppers. Slice sausages into bite-sized pieces.

Drizzle cast-iron skillet generously with olive oil and put on medium-high heat. Add celery, onions, peppers and garlic. Saute until vegetables are nearly translucent, then add sausage slices. Cook another 5-10 minutes, or until sausage appears fully cooked.

Drain and rinse beans. Add to large cooker with 5-6 cups water. Add vegetable and sausage mixture. Season to taste with Cajun seasoning and hot sauce. Cook on low heat for several hours, stirring often, until saucy.

Prepare rice according to package directions. Spoon bean mixture over rice. Serve with crusty garlic bread.

Strawberry Cheesecake Spinach Salad

Strawberry Cheesecake Spinach Salad
Originally uploaded by heathercw

This delicious salad is so quick and easy!

• 1- 12 oz package bacon
• 1 package baby spinach
• 1 red pepper
• 1 package feta cheese crumbles
• strawberries
  

Slice bacon into small chunks. Fry, drain, and set aside to cool. Slice red pepper and strawberries. Mix all ingredients together in large serving bowl.

Serve with raspberry vinaigrette or other light vinaigrette dressing.