A tribute to "The Oscars" ~ Dress up, we are serving dinner from The Waldorf...

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 a Martini cocktail, made with sake, vodka and cucumber slices for garnish.  We have prepared this in advance so our guests can chat and settle down in the kitchen to watch the rest of the menu demonstrated. 

 

   

 

 

 

 

 

 

 

 

 

Seared Scallop ~  Caviar and Potato-Chive Mousseline

For the Potato-Chive Mousseline: 

 1 pound Yukon Gold potatoes, peeled and cut in half 

 2 teaspoons Kosher salt 

 ¼ cup softened butter 

 ¼ cup milk 

 2 tablespoons chopped fresh chives 

 Salt and freshly ground white pepper to taste 

For the Scallops: 

8 scallops (about 8 ounces) 

 Salt and freshly ground white pepper to taste 

 1 teaspoon olive oil 

 Juice of 1 lemon 

 1 teaspoon butter 

 2 ounces Osetra caviar 

 

 

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

Waldorf Salad Masini Adobe

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. 

 Waldorf Salad Recipe

INGREDIENTS

1/2 cup chopped, slightly toasted walnuts

1/2 cup fennel, very thinly sliced

1/2 cup red seedless or champagne grapes,  1/4 cup of Golden raisins (plumped in heated Grand Marnier)

1 sweet apple, cored and chopped

3 Tbsp mayonnaise

1 Tbsp fresh orange juice

Chipotli or smokey paprika to taste

Salt & Pepper

Boston or Butter Lettuce leaves washed and let to crisp 10 min. in refrigerator

METHOD

In a medium sized bowl, whisk together the mayonnaise and the orange juice. Add the chipotli, 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.  Mix in the apple, fennel, grapes, and walnuts. 

Serve on a bed of fresh lettuce leaves.

 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

Directions: Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.

 

     In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.

     To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce, recipe follows. Serve hot.      VARIATION: May substitute chicken or turkey cutlets for veal.

BEARNAISE SAUCE

1/4 cup fresh tarragon, chopped

2 shallots, minced

1/4 cup champagne or champagne vinegar (French)

1/4 cup dry white wine (Chardonay or Sauterne)

3 egg yolks

1 stick butter, melted

Salt and pepper to taste

      In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
     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   

PRINT WALDORF SALAD & VEAL OSKAR RECIPES HERE:

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   

2 tb white sugar

1 Meyer  Lemon juice strained

 dash of salt

1 cup best quality Champagne

Creme de cassis 

  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!

Comments

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[Waldorf hotel]

mamma mia. they look soooo delicious :))))

[Laurie Malley]

Sherry, you've done it agin, I'm heading to the market before the Oscars.
Getting one of those cookies might be better than getting an Oscar!!!

[flfarmgirl]

I wish I had one of those cookies. They look sinfully chocolatey! Thanks for being friends!

[Sharon Stockwell]

You are so right!! Those cookies are "killers" good word for them...We had a few leftover from the class and they just kept calling my name until, poof, all gone? I'm checking out your cookies and will keep in touch too. Best, s

[Brenda - Aesthetic Dalliances]

You are killing me with those cookies. And I am not easily killed. :)

I just recently did a post on cookies myself:
http://aestheticdalliances.blogspot.com/2009/03/end-of-winter-indulgence-2-bens-cookies.html

Thanks for the add on Foodbuzz. Will definitely keep checking in.

[The Duo Dishes]

Ooooh, those cookies!

[OysterCulture]

I had so much fun staying at the Waldof on my last trip to NY, I felt like an interloper as I definitely do not wear couture everyday, but the people watching was wonderful and the meals were great. Thanks for sharing.