Plan a dazzling Oscar Party...The Deco dinner for 6
We are posting one of our most stylish evenings. Join in with the Old Masini Adobe Cooking Class #18. A decadent culinary experience. Watch the red carpet & Oscar adventures with these famous foodie features. It's a time to celebrate outstanding films, stars and the talents of one of America's first superstar chefs, Oscar of the Waldorf.. We can just imagine the men, arriving in Armani Tuxedos and the women, draped in something strapless, lounging on grey velour sofas like starlets. . Maybe some diamond studded jimmy choos? Or not? Maybe a few of us are just reading this in Pajamas? Sitting at the computer? We won't tell. Come with us tonight and visit the world famous Waldorf Astoria in Manhattan, and experience signature dishes from it's premiere restaurant, Peacock Alley.
As our Star Chef for this class we are calling up the ghost of legendary Maitre d'Hotel of the Waldorf, Oscar Tschirky, worshipfully referred to in his time as, "Oscar of the Waldorf". He is credited with the creation of foodie superstar dishes like Veal Oscar, Waldorf Salad and arguably, the all-time favorite classic, Eggs Benedict, as well as one of America's first notable cookbooks.
Our menu is star quality. We start with an amuse bouche, created for President Clinton, Seared Scallop With Osetra Caviar and Potato-Chive Mousseline, paired with
To prepare the mousseline: Put the potatoes in a saucepan, cover with cold water and add the Kosher salt. Bring to a boil over high heat. Turn heat to medium low and simmer until soft when pierced with a fork, about 20 minutes. Drain the potatoes, using a fine-mesh sieve, and then press them through the sieve into the saucepan. (You can use a food mill or ricer, but the texture will not be as fine.) Stir in the butter and milk and reheat the potato mixture over low heat. Add the chives, salt and pepper. Keep warm over low heat, stirring occasionally.
To prepare the scallops: Pat the scallops dry and season with salt and pepper. In a heavy skillet, set over high heat until hot, carefully add the scallops and sauté for 2 minutes on each side until carmelized rich brown around the edges and just cooked through (do not flip). Remove the scallops and transfer to a warm plate. Turn the heat to low, add the lemon juice to the skillet, and add the butter. Stirring with a wooden spoon, deglaze the skillet to dissolve any solids. Pour the liquid through a fine-mesh strainer and set aside in a warm place.
To serve: Place 2 teaspoons of the potato puree in the center of each small plate (or use scallop shells if available). Place each scallop, browned side up, in the center of the puree and evenly distribute the caviar on top. Drizzle the lemon sauce around the potato puree.
Our menu, a tribute to the grand Chef of the Waldorf, created Masini Adobe style
Waldorf Salad ~ Veal Oskar
Champagne Sherbert & Chocolate Cherry Cookies
According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.
Veal Oscar at The Masini Adobe...The original is said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients, this dish consisted of sautéed veal cutlets topped with crab or crayfish meat and béarnaise sauce. and was finished with a garnish of asparagus spears.
Ingredients: 1 bunch asparagus spears, ends trimmed, 1 pound king crab legs, Water, White wine, Lemon slices, 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 6 veal cutlets, lightly pounded, 2 tablespoons butter, divided, 1 shallot, chopped, 1 tablespoon fresh tarragon, chopped, 1 tablespoon olive oil
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
Serve with Veal Oscar. Yield: 1 cup
Champagne Cassis Sorbet Montecito & Waldorf's Chocolate Cherry Cookies
Please find the cookie recipe at the Waldorf website. click the link above.
For the Sorbet: Ingredients
1 pt. seedless or seeded red grapes emulsified
Puree black currants and combine with lemon juice, sugar, and Champagne. Freeze according to instructions until smooth, firm, and frozen. Scoop out into Champagne saucers and pour 1 Tbsp. creme de cassis over each serving. Serve with Waldorf Chocolate Cherry cookies........mmmmmmmmm!