Archive for the ‘Ufoodi Thoughts…’ Category

Strip Steaks on Vermont Grilling Stones

The Ultimate Grilling Experience

I have been a “grill guy” forever. I am always looking for the next best grill, or grill gizmo.  Well, my search was over when my daughter Erica gave me a pair of Vermont Grilling Stones http://www.vermontcountrygrillstone.com/ for Christmas.  I read all the directions and claims on the box and I couldn’t wait until the weather got a little warmer and I could try them out. Now it’s a month later, I have used my stones at least ten times, and the claims are TRUE.  Yes, “every time you use them it gets better”. Honest.  Vermont Grilling stones are made of heavy basalt (igneous rock), they measure about 6” x 14”  x 1” I would suggest buying two ($39.95) …….that way you can grill larger items, and even pizzas!   The first thing you do is oil them.  The oil soaks into the stone and provides an almost non-stick surface. This is especially great for fish and seafood,  (the residual heat provides perfect temperature control) which turns out fantastic. If you hate to clean your grill, this is also amazing because these stones clean themselves!  So far I have grilled, chicken, lamb chops, burgers, kofta, and lots and lots of seafood.  These grilling stones are just the best thing that could ever happen to a “grill guy”.  Enjoy…………

About the Author  Part time chef  Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years.  For more foodie thoughts and recipes, try  www.cookingwithcordier.com 

Photo by Doug Cordier.  All rights reserved Cooking with Cordier 2010

Marco and Aldo with fresh lamb

The Ultimate Stuffed Lamb……..

My friend (and former science student)  Mark Garmo owns the Village Market  (Grosse Pointe, MI) and also a farm where he raises very special lambs.  The day before Easter this year, I thought it would be a great idea if I could “procure” some of this lamb, so I asked Mark. Unfortunately, Mark explained that he could not sell the lamb he raised on his farm because of strict regulations, BUT…….he just happened to get in a new shipment that day, and he would love to supply this high quality product.  Mark also assured me that his “very talented butchers” could take care of my needs immediately. Next thing I knew, I was consulting with Franco and Aldo Ostialeto. I mentioned that I wanted some lamb ribs. Franco said he would find the best lamb ribs I ever had. In fact, Franco said that I should stuff the breast and ribs….and HE would prepare a special stuffing.  I asked what kind of stuffing?  Franco insisted he would make up something especially for ME……and he did……….ground veal and spices with a rosemary/garlic marinade!   

OMG…I watched as Franco and Aldo cut this swatch of ribs right off a fresh lamb, then     created this stuffed amazing masterpiece. Finally they were finished, and so proud of what they had created that we all stood around and took photos!  I was so excited that I couldn’t wait to roast up the stuffed lamb. So the next day I placed the roast on a rack, covered it with more garlic, and olive oil…….and popped it in a 450 degree oven for fifteen minutes then reduced the heat to 325 degrees, finished the roast to an internal temp of 150 degrees, tented it for 10 minutes…………and served it.  Holy Cow, or Holy Lamb, what a treat! The roast was so great, and Marco and Aldo were right………..this was the best stuffed lamb you could imagine.  Thanks guys.

Photo by Doug Cordier

The first time I ever encountered mascarpone cheese was in Italy. I remember being totally enchanted with the experience. I use the word experience because that’s what mascarpone is for your taste buds. Perhaps it’s the creaminess or the slightly sweet aura that envelopes your senses…..what ever it is, the experience is sublime and totally different from any food I had ever eaten in the US. For those who have never sampled this very simple food, mascarpone is one of the main ingredients in Tiramisu and Zabaglione both legendary Italian desserts. It’s actually a triple cream soft cheese that is made from cows that have a diet of special grasses, herbs , and flowers. The origin dates back to the area above Tuscany called Lombardy in the late 16th century.

Mascarpone is made by allowing cows milk to set until the cream floats to the top. This is poured off and heated to 185 degrees. Tartaric acid is added, and the mixtures is allowed to thicken, and rest,. When the whey is separated, the remaining mass is pored into special cloth bags, and refrigerated so the rest of the whey is shed after 24 hours….. then presto….mascarpone.

Real mascarpone cheese comes from Italy and is available at Italian markets such as Giglio’s in St.Clair Shores, MI (586-774-3767) You can also find domestically produced mascarpone from Bel Gioioso in Denmark, WI, (www.belgioioso.com) and Castelli USA, Little Falls, NJ.

One of my favorite ways to enjoy mascarpone is spread it on just baked foccacia bread or in risotto dishes. Here is a simple recipe for Shrimp & asparagus risotto with mascarpone.

Shrimp & asparagus risotto with mascarpone Creamy Arborio rice with shrimp, asparagus & mascarpone cheese

• ¾- 1 cup raw roughly chopped shrimp (or tiny salad shrimp)
• ¾ cup minced white onion
• 3 Tbs olive oil
• 1 cup Italian Arborio rice
• ½ cup mascarpone cheese
• ½ cup white wine
• ½ tsp salt/pepper
• 2-3 cups brodo (broth)

1. Sauté rice in olive oil (rosolare), until white dots appear (do not brown)
2. Add onions and cook until translucent, add wine, reduce slightly, add stock slowly
3. Continue to simmer slowly while adding a little stock at a time. (20 minutes)
4. Continue to add stock
5. After about 18 minutes and the rice is creamy, add mascarpone , shrimp & asparagusWhen all ingredients are in add salt/pepper to taste
6. Risotto should be slightly adente, but still creamy and slightly loose in pan “on the wave” or “al onda” Risotto will “tighten up” when plated.
7. Serve immediately

Makes about 4- 6 servings

Buon Appetito,

Chef Doug Cordier “Cooking With Cordier”
www.ufoodi.com