Please join us for the Nickel & Nickel Wine Dinner at The Pfister on Wednesday, purchase July 20, 2011, in The Rouge Ballroom. $125.00 per person (inclusive of tax and gratuity).
Marcus Restaurants’ talented chefs – Robert Ash, buy viagra Mark Weber, David Zakroczymski and Brian Frakes – invite you to an exclusive wine dinner featuring celebrity vintner Beth Nickel. Together, the chefs will prepare a 7-course meal, paired with specially selected wines from the Nickel & Nickel winery in Napa Valley.
The reception begins at 5:30 p.m., followed by dinner at 6:30 p.m
This isn’t your typical tuna salad. It’s a unique blend of tuna, onion, olive oil, watercress pesto and red pepper.
The creative and healthy combination is perfect as a light snack, but could also be served as a satisfying meal. The colorful watercress pesto adds the finishing flavors that will be pleasing to any palate.
4 cans albacore tuna
1 sm white onion, diced small
2 stalk celery, diced small
1 each lemons freshly squeezed
2 tbsp fresh parsley, chopped
2 cloves fresh garlic, chopped
2 tbsp EVOO
TT Kosher salt
TT Fresh ground black pepper
4-6 pc whole roasted piquillo peppers
2 tbsp non-pariels (capers)
1 bunch watercress
6 cloves fresh garlic
lemon flavored olive oil
Drain tuna and in a non-reactive stainless steel mixing bowl combine the tuna, celery, onion, lemon juice, capers, parsley, and olive oil. Season with salt and pepper.
Stuff tuna mixture into the roasted piquillo pepper and reserve.
Thinly slice the fresh garlic cloves and in about ¼ cup of vegetable oil fry the garlic until crispy, place onto a paper towel lined plate to dry.
Clean the watercress and toss with lemon oil and toasted garlic season with salt and pepper, to be used as a side garnish.
4 oz Watercress lettuce
1 clove fresh garlic
1 tsp grated parmesan
1 ½ tbsp toasted pine nuts
¼ cup olive oil
1 tsp lemon zest
TT kosher salt
TT Freshly grated black pepper
Clean and roughly chop watercress.
Place all ingredients into a food processor minus the olive oil and pulse to incorporate.
Slowly add the olive oil in a steady stream until well incorporated.
Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.
The Pfister’s yogurt is a breakfast favorite of mine. Could you tell me how I can create that same recipe at home?
Thank you for your question. I’ve enclosed the recipe which we also enhance by adding a little vanilla. I hope you enjoy it!
Pfister House made Yogurt Recipe
4 cups of fresh, organic 2% milk
1/3 cup of powdered milk
1/2 cup organic yogurt (this will be your starter)
Slowly heat the milk on the stove over low-medium heat.
At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It’s optional if you are using whole milk or two percent. Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.
For your first batch we are going to go with two-percent milk plus 1/3 cup of powdered milk.
The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 170 degrees, but not have it boil. So you want to pay attention to the pot and have a thermometer at hand. Once you’ve hit the target temperature, remove from heat and then wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to cool to 108-112 degrees.
If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt. This will break up the yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before serving. Makes one quart.