Fer de Lance

Fondue de Tomatoes

2 to 3 medium tomatoes 1 Tbs minced shallots or scallions
1 1/2 Tbs butter Salt and pepper
An enameled saucepan or skillet Chives, if desired

Drop the tomatoes in boiling water for 10 seconds; remove stem ends and peel, halve tomatoes crosswise, and squeeze out juice and seeds. Dice pulp into 1/4 inch pieces. Heat the butter, stir in the minced shallots or onions and chives, cook slowly for 1 minute, then stir in the tomatoes. Saute over moderate heat, tossing and swirling the pan occasionally, until tomatoes have rendered their juice, and juice has almost entirely boiled away (5 minutes or so.) Season lightly with salt and pepper. Fill warm tarts, garnish with a small sprig of parsley and serve.

French Chef Cookbook

Fer de Lance Recipe Index

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Mock Puff Pastry for Tarts

3 cups sifted all-purpose flour 2 eggs, slightly beaten
1/4 tsp salt 2/3 cup milk
approximately 3 Tbs shortening 1/4 cup butter

1. Sift together the flour and salt. Add the shortening and rub or chop it thoroughly into the flour.

2. Mix the eggs and milk. Add to the dry mixture and mix well, adding a little more milk if necessary to make a fairly stiff dough.

3. On a floured pastry cloth, roll the dough into a thin sheet. Cut the butter into small pieces and arrange over the center third of the pastry. Fold unbuttered portions of the pastry over the butter. Press around the edges to seal and pat the edges with a rolling pin. Fold the pastry once more, as before, into thirds. Pat the edges and then pat the entire surface and roll into a thin sheet. Fold into thirds once again and chill.

4. Divide the dough in half and roll each half into a strip about one-sixth inchthick. Cut into three squares and line 3 four inch-tart shells. To do this, fit the pastry loosely into the pans, pressing it firmly around the sides. Trim the edge, flute with the finger and prick the sides and bottom of the pastry well with a fork. Place the tarts on a baking sheet and bake on the bottom shelf of a preheated hot oven (450°F) until brown, about fifteen minutes. Remove from oven and fill with tomatoes.

New York Times Cookbook

Fer de Lance Recipe Index

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Welsh Rabbit

2 tsp Worcester sauce 1/2 cup ale or beer
1/2 tsp dry mustard 1 pound sharp natural cheddar
Dash of cayenne cheese, shredded
Dash of paprika

Mix the seasonings in a skillet. Add the ale and let stand over very low heat until the ale is hot. Add the cheese and stir until it has melted. Serve on hot toast or as a sauce on fish or vegetables.

New York Times Cookbook

[Wolfe] “A genius may discover the hidden secrets and display them; only a god could create new ones.” ~ Fer de Lance

Wolfe] “….it would be futile for a man to labor at establishing a reputation for oddity if he were ready at the slightest provocation to revert to normal action.” ~ Fer de Lance

[Archie] “When I got back to 35th Street he was sitting in the kitchen by the little table where I always ate breakfast, drinking beer with 3 bottles already gone, arguing with Fritz whether chives should be used in tomato tarts.” ~ Fer de Lance

Fer de Lance Recipe Index

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Wine and Cheese Sauce

1/3 cup dry white vermouth 1 1/2 cups heavy cream
1 Tbs cornstarch blended in 1/4 tsp salt
a small bowl with 2 Tbs milk White pepper
1/2 cup grated Swiss cheese

Add vermouth to skillet and boil rapidly until reduced to a tablespoon. Remove from heat; stir in the cornstarch mixture, cream, seasonings. Simmer 2 minutes, stirring, then blend in the cheese and simmer a minute more. Correct seasoning.

French Chef Cookbook

Fer de Lance Recipe Index

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Gulf Coast Stuffed Flounder

1/4 cup butter Salt & freshly ground pepper to taste
2 Tbs chopped green pepper 1 Tbs lemon juice
1/4 cup finely chopped onion Tabasco sauce to taste
1 cup fresh or canned crabmeat, picked over well 6 one pound flounders, backbones removed
1 tsp chopped parsley

1. In a saucepan heat the butter, add the green pepper and onion and cook until

the onion is transparent. Add the crabmeat, parsley, salt, pepper, lemon juice and Tabasco sauce and mix well.

2. Stuff the flounders loosely with the mixture and close with skewers and string. Arrange the fish on a buttered baking pan and sprinkle with salt and pepper.

3. Broil slowly on both sides in a preheated broiler, basting frequently with lemon juice and additional butter, until golden brown.

New York Times Cookbook

[Archie] “I had phoned from the drugstore on the Grand Concourse, and Fritz had a dish of flounder with his best cheese sauce hot in the oven.” ~ Fer de Lance

Fer de Lance Recipe Index

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Filets of Flounder Jeanine

6 seasoned filets of flounders 1 generous cup of dry white wine
1 Tbs chopped shallots 1 tsp curry powder
5 or 6 thinly sliced mushrooms 1 cup scalded sweet cream
2 large fresh tomatoes, peeled ½ cup of fine bread crumbs
and coarsely chopped ½ cup grated cheese

Lay filets in bottom of a buttered baking pan; sprinkle with the chopped shallots, sliced mushrooms and tomatoes. Add curry powder to the white wine and pour over the filets. Bake in a moderate oven (325°F) 15-20 minutes. When done, arrange the fish filets in a hot platter and let the sauce reduce until it gets a little thick, then rub through a fine-meshed sieve into a saucepan, and stir in sweet cream. Heat to boiling point, taste for seasoning, and pour over the fish filets.

Gold Cook Book

Fer de Lance Recipe Index

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Mint Sauce

1 cup fresh mint 1 ½ cups water
½ cup cider vinegar 1 12-oz jar mint sauce
6 Tbs sugar

Chop the mint. Put the mint, vinegar, sugar, and water in a pot and bring to a boil. Let simmer for 10 to 20 minutes. Add mint sauce to thin it out, using to taste, and serve with lamb.

Black Hat Chef Cookbook

[Wolfe] “…while it is permissible to request the scientist to lead you back over his footprints, a similar request of the artist is nonsense, since he, like the lark or the eagle, has made none.” ~ Fer de Lance

[Wolfe] “People often find it difficult to think in my presence, l do not leave enough space.” ~ Fer de Lance

[Wolfe] “…no man is so poor that he cannot afford a ‘what if ‘.” ~ Fer de Lance

Fer de Lance Recipe Index

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Crown Roast of Lamb with Six Vegetables

1 crown roast 16 round potatoes, about 1 ½ inches in diameter
Olive oil  1 head cauliflower
Salt and pepper 4 carrots, cut into 1-inch rounds
16 cherry tomatoes Mint sauce
1 bunch broccoli 16 medium-sized mushrooms

Rub the roast with oil and salt and pepper. Wrap piece of aluminum foil around the tips of the bones so they will not burn. Cook the roast in a large pan in a 360° oven (15 minutes per pound for a rare roast). On the side, cook all the vegetables.  The tomatoes can be blanched for a few minutes. (You can cook them longer if you prefer, but keep in mind that vegetables should not be overcooked.) Remove the roast from the oven. Take off the foil and replace with paper panties. Fill the center of the roast with the vegetables, intermixed.

Serve with mint sauce.

Fer de Lance Recipe Index

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Cinnamon Lamb Casserole

3 large eggplants (about 1 ½ lbs) 2 large onions, quartered and thinly sliced
Sea salt 2 large cloves garlic, finely chopped
½ cup small dark seedless raisins 2 ½ lbs ripe tomatoes, peeled and
1/3 cup aged red-wine vinegar diced, juices reserved
3 ½ lbs boneless leg of lamb Cracked black pepper to taste
½ cup Kalamata olive oil 1 Tbs ground cinnamon, to taste
1 Tbs honey

For serving:

1 cup coarsely chopped flat-leaf parsley 1 Tbs small capers, rinsed, optional

1. Trim off the ends of the eggplants and cut into 1 ½ inch cubes. Sprinkle with 2 tablespoons salt and set aside for 30 minutes to sweat.

2. Combine the raisins and vinegar in a nonreactive bowl and set aside. Trim off all fat and sinew from the lamb and cut it into 1 ½ inch cubes.

3. Heat oven to 350°F.

4. Heat ¼ cup of the olive oil in a large heavy skillet and lightly brown half the lamb over medium heat. With a slotted spoon, transfer to a heavy casserole. Repeat with the remaining lamb.

5. Reduce the heat under the skillet to low and saute the onion until soft, about 10 minutes. Add the garlic, stir well, and transfer in the casserole.

6. Dry the eggplant thoroughly with paper towels, wipe out the skillet, set it over medium-low heat, and add 2 tablespoons of the remaining olive oil. Add half the eggplant and fry until deep golden brown on all sides, about 12 minutes. Drain on paper towels and add to the casserole. Repeat with the remaining 2 tablespoons olive oil and remaining eggplant.

7. Add the tomatoes and their juices, honey, salt, pepper and 1 tablespoon of the cinnamon and the raisins and vinegar to casserole. Add ¼ cup water, cover, and bake 1 hour.

8. Season the sauce with salt, pepper, and additional cinnamon to taste. There should be about 1 1/2 cups of sauce – if there is more, leave the casserole uncovered, if less, add a few tablespoons water and cover – bake 30 minutes longer.

9. Chop the parsley and capers together just to mix. Serve the lamb hot or warm, piled high in a shallow serving bowl, with the parsley mixture sprinkled on top.

Flavors of Greece

Fer de Lance Recipe Index

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Spice-Rubbed Mixed Grill

Spice Rub:

½ cup packed brown sugar 1 Tbs ground mace
2 Tbs ground cumin ½ tsp ground cloves
2 Tbs chili powder ½ tsp cayenne pepper
1 Tbs ground cinnamon ½ Tbs freshly ground black pepper
1 Tbs freshly grated nutmeg

Mixed Grill:

8 lamb rib chops (2 lbs) 8 boneless chicken breast halves (3 lbs)
1 pork loin (1½ lbs) 2 tsp salt, plus more to taste

1. Mix all of the spice rub ingredients together in a small bowl. Sprinkle the lamb, pork and chicken with the 2 teaspoons salt, and then sprinkle all over with the spice rub. Transfer the meats and chicken to a large baking dish, cover,

and refrigerate overnight.

2. Preheat the grill until hot. Grill the pork loin until a meat thermometer inserted in the center of the roast registers 150°F, about 30 to 40 minutes. Grill the chicken breasts, turning once, until cooked through, about 12 minutes. Grill the lamb chops, turning once for about 7 minutes for medium rare.

Remove the meats and chicken from grill.

3. Cut the pork loin crosswise into ¼-inch thick slices. Transfer a chicken breast half, a lamb chop, and 2 slices of pork loin to each dinner plate and serve.

New York Cookbook

[Archie] “Wolfe lifted his head. I mention that, because his head was so big that lifting it struck you as being quite a job. It was probably bigger than it looked, for the rest of him was so huge that any head on top of it but his own would have escaped your notice entire|y.”~ Fer de Lance

[Wolfe] “Some day, Archie, when I decide you are no longer worth tolerating, you will have to marry a woman of very modest mental capacity to get an appropriate audience for your wretched sarcasms.” ~ Fer de Lance

[Wolfe to Archie] “…to have you with me like this is always refreshing because it constantly reminds me how distressing it would be to have someone present — a wife, for instance — whom I could not dismiss at will.” ~ Fer de Lance

Fer de Lance Recipe Index

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