New Year’s and newbies in the kitchen

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Edward and I rarely go out New Year’s Eve. We prefer to play host to friends and family and, through the years, have held cocktail parties, wine-tasting get-togethers and informal dinners. This year, cousins are visiting for a long weekend and my sister Sandy also will be with us. I have decided to toss a Cooking 101 class for cousin Myna, a college professor who can’t roast a turkey, but wants to learn her way around the kitchen.

I’ve enlisted Sandy to be my sous chef and Edward, my bartender. Myna’s husband, Erv, will be in charge of the fire (he knows how to stoke the logs) and we will enjoy a stress-free lesson and meal. Mom, as always, will help Edward with the cleanup.

New Year’s Eve is the time to pull out all the stops and splurge a little on foods we enjoy just a few times a year. I will purchase caviar, make toast points and set out all the goodies that go with this delicacy: chopped egg whites, capers and red onion. Several dozen oysters will serve as a first course.

I have been thinking about simmering a pot of soup and New England clam chowder is a favorite in this house. (Prepare it early in the day and reheat.) I also will make my way to Metropolitan Bakery for few loaves of bread.

I was watching "Today" and saw chef Eric Ripert of the famous Le Bernardin restaurant in New York prepare a high-priced surf and turf. He used Kobe beef at $100 a pound and grilled shrimp from Fujian. I will teach Myna my version of this classic. We will pan-sear filet mignon au poivre and grill jumbo shrimp.

The side dishes should be simple, such as saut�ed or roasted potatoes or fresh, green vegetables.

We’ll follow the European tradition of serving a small salad after the entr�e and then enjoy a selection of cheese, including Roquefort, Taleggio (which hails as the brie of Italy), aged Gouda and ricotta salata.

Since I may not have time to bake a cake, I will buy one and offer it with ice cream.

This special night also is the time for Champagne, which marries well with caviar and oysters. Any dry red wine enhances beef.

New Year’s Day, we will return from the Mummers’ Parade and show Myna how easy it is to roast a turkey.


East Hampton Clam Chowder
("Barefoot Contessa Family Style" �€�by Ina Garten)

Ingredients:

1/2 stick of unsalted butter, plus 1 stick
2 onions, chopped
4 stalks of celery, diced
6 carrots, chopped
8 potatoes, peeled and diced
1-1/2 teaspoons of minced fresh thyme leaves, or 1/2 teaspoon of the dried �€�variety
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
1 quart of bottled clam juice
1/2 cup of flour
2 cups of milk
3 cups (1-1/2 pounds) of freshly shucked clams

Directions:

Melt the 1/2 stick of butter in a large, heavy-bottom stockpot. Add the onions and cook over medium-low for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt and pepper. Saut� for 10 minutes. Add the clam juice and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining butter. Whisk in the flour. Cook over very low heat for three minutes, stirring occasionally. Whisk in a cup of the clam juice broth, then pour into the vegetable mixture. Simmer for a few minutes, until thick.

Add the milk and clams and heat gently for a few minutes, until the clams are cooked. Season to taste.

Serves six.


Filet Mignon Au Poivre

Ingredients:

6 (6-ounce) filet mignon
Handful of crushed black peppercorns
4 tablespoons of butter, plus 1 tablespoon
1 teaspoon of canola oil
Kosher salt, to taste
2 shallots, minced
1 cup of dry red wine

Directions:

Bring the filet mignon to room temperature. Wipe dry with paper towels. Rub the peppercorns over the beef. Set aside.

Heat the 4 tablespoons of butter and the oil over medium-high in a large skillet. Sear the beef for about three minutes on each side for rare, about one more minute for medium-rare. Sprinkle with the salt. Remove to a warm platter and cover with foil.

Add the shallots to the pan and saut� for about three to five minutes over medium. Add a bit more butter, if desired. Add the wine. Bring the heat to high and deglaze the pan. Whisk until the sauce reduces and thickens slightly. Pour over the filets and serve.

Serves six.

Note from Phyllis: To crush the peppercorns, place between two sheets of waxed paper and hit with a saucepan or use a coarse grinder.


Grilled Jumbo Shrimp

Ingredients:

2 pounds of jumbo shrimp, peeled
1 cup of olive oil
6 fat cloves of garlic, minced
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lemon
Handful of a chopped fresh herb, such as Italian parsley, rosemary or cilantro

Directions:

Place the ingredients in a large glass bowl. Blend well. Cover with plastic wrap and chill overnight. Toss from time to time.

When ready to cook, bring to room temperature. Heat a stove-top grill pan, outdoor grill or place a large skillet on the stove.

Drain the shrimp, setting the marinade aside. Cook until they just turn pink, flip once.

Place the marinade in a saucepan and heat through.

Set the shrimp on a platter and pour the warm marinade over it.

Serves six.

Note from Phyllis: Cooking the shrimp will take a few minutes, especially if using a stove-top grill or skillet.