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Talk Takeaway: Cooking with Cat Cora

Posted on Sep 9, 2013 10:45am

Chef Cat Cora returned to share some of her delicious recipes.  She also discussed her iPad app, "Cat Cora's Kitchen," and her charity Chefs for Humanity.  

Recipes Courtesy of Cat Cora

 
Tomatillo and Lamb Stew 

Serves 4-6

 
2 tablespoons olive oil

3½ lbs. boneless lamb shoulder, cut into 1-inch cubes

3 garlic cloves, finely chopped

2 medium onions, peeled and diced

3 tablespoons flour

1 cup dry white wine

2 cups beef stock

1 cup chopped tomatillos

1 teaspoon ground cumin

2 teaspoons ground dried rosemary

2 teaspoons ground dried thyme

1 bay leaf

½ teaspoon salt

¼ ground pepper

¼ cup of light sour cream

6 cilantro leaves for garnish
 

In a large casserole, heat oil over med-high heat.  Season lamb cubes with salt and pepper, add to casserole and brown well on all sides.   Add garlic and diced onions and cook about 8 minutes or until onions are soft.  Add wine and cook for 3 minutes, scraping bottom of pan.  Add stock, tomatillos, cilantro, thyme and bay leaf. Bring to a boil then reduce heat to low; cover and cook about 1-1/2 hours.

Remove meat from casserole and place in large bowl.  Reduce sauce over high heat, about 10 minutes or until thickened.  (Add flour to thicken if need be.)  Skim off fat and strain sauce over meat, discarding solids.  Return the meat and sauce to casserole. (The stew can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat then continue.)

Ladle stew into serving bowls topped with a dollop of sour cream and cilantro leaves.


Charred Corn and Jalapeno Mashed Potatoes 

Serves 4-6
 

6 large baking potatoes

8 tablespoons (1 stick) unsalted butter

4 garlic cloves, peeled and minced

1 jalapeno pepper, roasted, peeled, and pureed

½ cup charred corn kernels

1 cup milk

1 cup heavy cream

3 teaspoon salt

Freshly ground black pepper
 

Put a large pot of water on to boil and add 2 tsp of the salt. 
 
Peel the potatoes and cut them into 1-inch cubes. When the water is boiling, add the potatoes and cook until fork tender, about 10 to 12 minutes. 

While the potatoes are cooking, heat the 8 TBS butter in a medium skillet. When the butter is melted, add the garlic. Cook over low heat just until the garlic starts to color. Take care not to burn the butter. Take the pan off the heat and set aside to cool.

When the potatoes are easily pierced with a fork, drain them and return them to the pot; the residual heat will help the excess water evaporate. Mash the potatoes with a potato masher or a ricer.  Gradually add the milk and cream until the potatoes are the desired consistency. Stir in the butter and garlic mixture, add the pureed roasted jalapeno pepper and charred corn, the remaining 1 tsp salt, freshly ground black pepper to taste, and serve warm.

 

Fuji Apple, Walnut, and Dill Salad

Serves 4

 
Dressing

2 TBS rice wine vinegar

2 tablespoons almond oil, walnut oil, or olive oil

2 tablespoons plain yogurt

1 teaspoon prepared mustard (such as Dijon)

1 tablespoon finely grated orange zest

2 teaspoons lemon juice or orange juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper
 

1 cup walnut pieces

2 cups cored and chopped Fuji apple

2 tablespoon chopped dill 

¼ cup thinly sliced celery hearts

¼ cup seedless green grapes, left whole or halved


3 Belgian endive leaves (optional, for garnish)


In a medium bowl, combine the walnuts, apples chunks, dill, celery, and grapes. Set aside.

In another bowl, combine the orange zest, yogurt, oil, mustard, vinegar, lemon, salt, and pepper, and mix well. 

Pour the dressing onto the apple mixture right before serving and stir until blended.  Arrange the endive in a triangle on a serving plate and place a mound of salad in the center. Serve chilled.



Airmail Cocktail

1 ½ oz. añejo rum

3/4 oz. fresh lime juice

1 oz. honey syrup (1 part honey to 1 part water)

1 oz. prosecco

Ice cubes

Tools: shaker, strainer, eyedropper

Glass: coupe

Garnish: eyedropper of aromatic bitters, mint leaf


Combine rum, lime juice, syrup and ice in shaker. Shake vigorously. Strain into glass and top with prosecco. Garnish by dragging mint leaf through bitters to create an attractive design, then laying mint leaf on top.

 

Mexican Chocolate Fondue

Serves 6-8


1 pound of a quality Mexican chocolate, chopped small

1 ½ cups of heavy cream

½ vanilla bean, split

In a small to medium saucepan, add the cream and vanilla bean.  Bring to a boil on medium high heat, then lower to a simmer.  Remove and scrap any beans left on the vanilla bean and add to cream, discard vanilla bean pod.  Add in the chocolate and stir until melted completely.  Pour into a warm fondue pot. Serve with small bits of pound cake, fruits and berries, marshmallow, yogurt pretzel, crystallized citrus or ginger or any other fun ideas!

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