Cheesy Peasant Potatoes

Following the ArtsMemphis culinary series dinner at the James Lee House, I luckily learned a few culinary secrets in the kitchen of Master Chef Jose Gutierrez. Chef Jose, a mentor and friend, is known for his thirty plus years of experience in and influence of the Memphis fine dining scene. I'm a raving fan of his work and his culinary philosophy: "simultaneously feeding the body, the soul, and the intellect."

Chef Jose understands my desire for simplicity on one's plate and palate, hence why my first private cooking lesson revolved around the simple stove-top filet with shallot, mushroom, and to-die-for cheesy peasant potatoes. Minimal ingredients, minimal equipment and time, and maximum quality.

A few tips I took with me (that I'll gladly share with you!):

1. Soak potatoes in water once they're sliced. They'll stay bright white, and the extra starch (that usually makes them stick together) will remove itself.

2. Just because you pour a bunch of oil in the pan doesn't mean you have to eat it. The more oil, the more crispiness; but drain the pan throughout cooking, and you'll be avoiding the unhealthy foundation.

3. Everything needs parsley. Trust Jose.

Oh, and FYI: A sprinkle of cheese completely elevates the following side dish. No need for more than an ounce.

Makes 2 servings

1 potato, peeled and sliced super thin 1 tablespoon parsley, finely chopped 2 tablespoons canola oil 1 ounce shredded mozzarella Salt and pepper

1. Heat canola oil in a small saucepan over medium-high heat. Meanwhile, place sliced potatoes in a small bowl of water to remove extra starch.

2. Add potatoes to pan and spread evenly. Sprinkle with salt and pepper. Do not flip until underside begins to get crispy, approximately 3-4 minutes. Once crispy, flip allow other side to cook evenly.

3. Once potatoes are fully cooked, turn off stove and add mozzarella. Quickly toss potatoes until cheese begins to melt. Add generous sprinkle of parsley and remove from pan. Serve warm.

 

A James Lee House Affair for ArtsMemphis

Master Chef Jose Gutierrez explained his ArtsMemphis culinary series menu inspiration wisely: “Let the space inspire you.” This “space” – the historic James Lee House – was recently renovated into a state-of-the-art bed and breakfast, reserved on a Wednesday evening in January exclusively for ArtsMemphis dinner guests. The vast white mansion, with storytelling facets in every nook, now houses five bedrooms of varying size and design. As guests entered the home and picked up a cocktail, they were whisked throughout the two floors to explore and discover such architectural beauty.

Because of the existing furniture’s fine detailing, stylist JJ Keras added small, complementary pieces to tie the evening together. Candlelit tables, gold dishware, and Ashlye McCormick floral design created a breathtaking backdrop for the four courses.

Prior to the first course, seated guests enjoyed a performance by the Prizm Ensemble, a mixed chamber ensemble committed to chamber music education and young musical development. The program has been introduced to schoolchildren in underserved communities, where, in strong partnership with ArtsMemphis, lives have been transformed and impacted immeasurably.

As one student musician proclaimed in the James Lee House parlor: “I had a spark—Now I have as spectrum.”

The James Lee House’s classic and elegant atmosphere, paired with a mature audience who admires the classic arts, prompted Chef Gutierrez to reflect his surroundings on his plates.

The butternut squash bisque, served in gorgeous white china with gold spoons, introduced a slightly sweet first bite. Yet with studded mozzarella squares and basil ribbons, savory tones came through to create a beautiful balance of taste and texture.

The crispy, almond-crusted mild trout posed atop a “pimientos de piquillo piperade,” which reminded me of a ratatouille with an enfolded lightly scrambled egg. The burst of flavor in the roasted tomatoes, onions, ham, and spices was addictive.

Beef bourguignon has been Chef Gutierrez’s signature dish since Julia Child sealed it with approval upon first bite at the Peabody Hotel. The beef is braised for 12 hours on low heat (Chef places it in the oven at 10 p.m. at takes it out at 10 a.m. the following morning!) to bring out the natural juices and flavors. Caramelized pearl onions tasted like fine sugar, and a wild mushroom medley brought hearty earth tones to the table. All was served on a bed of house made fettuccine, which held the medallions of beef nicely. The accompanying pinot noir was divine.

As guests settled before dessert, globally renowned soprana Kallen Esperian and organ prodigy and concert pianist Gary Beard (now an artist-in-residence at Lindenwood Church) provided a jaw-dropping performance of pure artistic talent. Guests demanded an encore upon hearing her rendition of “Somewhere over the Rainbow,” which rang richly throughout the James Lee House.

The echo of Kallen’s voice complemented River Oaks Pastry Chef Frank Oysdel’s quince and golden raisin tart with rich, buttery almond ice cream and caramel sauce. The dessert placed everyone on a much-deserved high note.

Bravo to ArtsMemphis, Chef Jose Gutierrez, Chef Frank Oysdel, PRIZM Ensemble, Kallen Esperian, Gary Beard, Jay and JJ Keras, Cara Greenstein of Caramelized, Ashlye McCormick, Melissa Sweazy, Kathy Buckman and J.W. Gibson, Gwen and Michael Driscoll, and Sasrah and Philip Spinosa.

Passed Hors d’oeuvres

Chorizo with potato crisps

Biscuit croque monsieur

Basil wrapped potato lace shrimp

First course

Butternut squash bisque with fresh mozzarella and basil

Qupe Bien Nacido Cuvee

Second Course

Crispy trout with pimientos de piquillo piperade

Qupe Bien Nacido Cuvee

Entrée

Beef Bourguignon with housemade fettuccini, pearl onions and wild mushrooms

Clos Pegase Pinot Noir

Dessert 

Quince and golden raisin tart with almond ice cream and caramel sauce

B&B

Photos by Melissa Sweazy

Skillet Shortcut Shakshouka

This one-dish dinner became the culmination of a "Chopped"-like personal challenge. My fridge was bare on a Monday evening (I had yet to make my weekly grocery run), and I was only left with four ingredients: an avocado, tomato, half a sweet onion, and eggs. Being the kitchen nerd that I proudly am, I found myself in the Williams Sonoma outlet the morning beforehand and collected some cute-but-totally-unecessary gadgets. Amongst the pile of new linen napkins, a spiralizer, and spoons, I bought a 6-inch mini cast iron skillet. Adorable and affordable, might I add! The low and slow cooked onions and tomatoes created a rich base for boiled eggs and diced avocado, all of which I could prep, cook, and eat in one skillet. The result? A shortcut shakshouka, my official go-to dinner for one.

Makes 1 serving

2 eggs 1 roma tomato, diced 1/2 sweet onion, diced 1/2 avocado, diced 1 tablespoon olive oil Sprinkle of mozzarella cheese Fresh herbs on hand, minced

1. Heat olive oil in a small cast iron skillet on medium heat. Add onions, cooking until translucent, about 5 minutes. Then, add tomatoes and continue to cook for another 5 minutes.

2. Turn broiler on high. Create two spaces in the skillet to carefully crack the eggs. Leave skillet on the stove for 2 minutes, then turn off stove and add to the broiler for 2 more minutes, until egg whites are cooked through.

3. Return skillet to the stove and top with sprinkled cheese and herbs. Add avocado and enjoy immediately.

Snow Day Simplicities

The wintry mix has dusted over the surface of Memphis and, similarly, dusted a calm over my typical Monday stresses. After a lazy morning of perusing on Pinterest, I've created a mood board to, well, match my mood...and I hope match yours! Enjoy the day, friends.

Donna Hay buttermilk panna cotta Tassike vanilla bean tea Paris Paper & Clay danish mug Lemon almond cakelets The Faux Martha carrot cake donuts A cake for no occasion

A Cheesecake Keepsake

I'm leaving the highly-coveted chocolate ingredient to the experts (i.e. last week's feature on Tessa of Chocolateria Tessa) rather than fussing with them in my own kitchen prior to Valentine's Day. I have crafted a light-as-air mini cheesecake to savor the simplicity of a typically over-the-top holiday. Don't be overwhelmed with unnecessary colorful frostings or other Valentine's fluff; a smooth, white treat is all you need.

The size is perfect to split with your significant other, though I think you'll be surprised by your ability to finish your own serving fairly quickly (or, at least, I was...). Or, if you're one to prefer a square or two of chocolate, bake these sweets as keepsakes for friends, family members, or dinner guests. A tiny rose or lavender garnish will elevate the dessert to the finest level of elegance.

Makes 6 mini cheesecakes

1/4 cup sugar Zest of 1/2 lemon 1 large egg 1 8-ounce package low fat cream cheese 1/8 cup heavy whipping cream 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. Whisk all ingredients until smooth. Pour into six lined muffin tins.

3. Bake for 20 minutes, until set. Refrigerate for 3 hours before serving.

I have an older version of mini cheesecakes here with graham cracker crust and caramel topping!

Winter Citrus and Avocado Salad

I am so ready for summer, people. Though this morning's cinnamon rolls warmed me up, I have learned to button up my summer sass and, instead channel my inner "sunshine" in the kitchen.

Inspired by The Yellow Table Cookbook, my arugula and citrus salad proves that winter cuisine can be colorful despite grey skies. The in-season oranges sweeten a spicy arugula base, and the varying hues are so out of-this-world. Eight friends and I enjoyed ours on Thursday evening at our first progressive dinner party. I prepared locally-grown mushroom bruschetta, spinach and artichoke dip (with extra cheese), and a classic cheese and honey board. Our next door neighbors brought on the beef tenderloin, mashed potatoes, and green beans. I have to admit that this salad (and a great wine selection) brought the entire evening together!

Makes 8 servings

10 ounces arugula 1 navel orange, peeled and segmented 1 blood orange, peeled and segmented 2 honey tangerines, peeled and segmented 1/2 cup almonds or pistachios 1/2 lemon 1 avocado, quartered and sliced Your new favorite salad dressing

1. Place arugula in a large serving bowl. Sprinkle orange segments, avocado slices, and nuts. Squeeze lemon over bowl to keep citrus fresh and bright.

2. Directly before serving, gently toss in the salad dressing. Sprinkle with salt and pepper, if desired. Serve immediately.