Rare’s Signature Sea Bass: Sea Bass with Balsamic Reduction and Mashed Sweet Potatoes from Rare Steakhouse

By Chef Aryeh Goldenson
Rare Steakhouse, Miami

Sea Bass
4 – 6 ounces pieces of Sea Bass
4 ounces Sweet and Sour duck sauce
Salt and pepper to taste
1 tablespoon Olive oil
2 ounces roasted macadamia nuts, chopped

Balsamic Reduction:
2 cups balsamic vinegar
1 cup brown sugar
½ cup of orange juice
¼ cup of ketchup

Mashed Sweet Potato:
3 sweet potatoes
4 ounces margarine
4 ounces brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Season the fish well with salt and pepper. Heat olive oil in a sauté pan and sear the fish till crisp on one side, flip the fish so the crisp side is up then glaze each piece with 1 ounce of the duck sauce and place the pan in a 375 degree oven for approximately 15-20 minutes until fully cooked top each fillet with ½ ounces chopped macadamia nuts.

Plating:
Place the sweet potato mash in the center of the plate top with the fish and drizzle with balsamic reduction.

Place balsamic vinegar, brown sugar, orange juice, and ketchup in a medium sauce pot and bring to a high simmer and reduce by half. Mix approx 2 ounces corn starch and 2 ounces water together and slowly drizzle into balsamic mixture to thicken. Place in refrigerator to cool until needed and put into a squeeze bottle for service.

Roast the sweet potatoes until soft, peel and place in a mixer add the four ounces of brown sugar, cinnamon, nutmeg and margarine, mix well and keep warm until service.

Italian Lamb Stew

Italian lamb stew
4 pounds stewing lamb (from shoulder, neck, and leg), cubed
3 tablespoons olive oil
1 ½ teaspoons salt
1 ½ to 1 teaspoon crushed hot red pepper
2 cloves garlic, minced
½ teaspoon dried rosemary leaves
¼ teaspoon powdered sage
3 bay leaves
1 cup dry white wine
2 cups ripe peeled tomatoes, or canned peeled tomatoes

Place lamb in a large saucepan with oil, salt, pepper, garlic, rosemary, and sage. Over high heat, quickly brown for 2 minutes. Add bay leaves and wine and cook 5 minutes longer. Decrease heat, add tomatoes and simmer, covered for approximately 1 ½ hours, stirring occasionally.

If it becomes necessary, add small amounts of water to complete cooking, but bear in mind that lamb should cook at all times in a thick and savory sauce.

Chef Jeffrey Nathan’s Fabulous Apple Cobbler

8 ounces almond paste
1 pound sugar
8 ounces shortening
10 ounces parve margarine
1 teaspoon almond extract
1 pound flour

In a mixer with paddle, combine the almond paste, sugar, shortening and margarine. Blend until smooth. Add almond extract and flour until just combined. Cover with plastic wrap and refrigerate overnight until well chilled.

Filling:
5 pounds apples, sliced
2½ ounces sugar
1 ounce fresh lemon juice
4 ounces light brown sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
½ ounce brandy
1 teaspoon vanilla extract
8 ounces golden raisins
Nutmeg

In a large bowl, combine all ingredients. Pour into a well greased casserole, or individual ovenproof serving bowls. Lightly grate topping over the filling. Bake at 350 degree F until golden brown.

Gingered Carrot Soup

Easy

4 cups chicken broth (regular or pareve)
1 onion, chopped
6 to 8 carrots, peeled and cut into chunks
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
¼ teaspoon nutmeg
¼ teaspoon pepper

Place all ingredients in a medium-sized stock pot and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Purée with hand blender.

Lamb Chops with Sherry

lamb chops with sherry
2 tablespoons extra virgin olive oil
8 lamp shoulder chops, each 6 to 8 ounces
Salt and black pepper to taste
2 medium onions roughly chopped
2 carrots, roughly chopped
2 tablespoons minced garlic
2 cups dry or other sherry

Put the oil in a large skilled with a lid and turn the heat to medium-high. A minute later, add the chops and quickly brown them on both sides, about 5 minutes, sprinkling the meat with salt and pepper as it browns. Transfer to a plate and reduce the heat to medium.
Put the onion, carrot and garlic in the pan and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the sherry, raise the heat to high, and cook until the liquid is somewhat reduced, 5 minutes or so. Return the lamb chops to the pan, cover and cook, adjusting the heat so the mixture simmers steadily but no violently.
The lamb is done when cooked through and tender, 10 to 15 minutes. Transfer to a platter. If the mixture is soupy, reduce it over high heat until it has a nice sauce consistency pour over meat and serve.

Roasted Baby Beets with Truffle Chive Vinaigrette

By Chef Todd Aarons
Tierra Sur Restaurant
Herzog Wine Cellars Restaurant

Serves 4-6 appetizers

2 pounds raw baby red, gold, Chiogga (candy stripe) beets
Stems and tops removed and saved for another preparation
Cold water
1 tablespoon kosher salt

Roasting The Beets:
Preheat oven to 400 º F. Wash outside of beets well with cold water. If using beets of different colors separate the red beets from the other varieties. Place inside a roasting pan or a sauté pan with a lid that has a handle, which is oven safe. Fill the bottom of the pan with 1/8 of an inch of cold water and sprinkle salt over the beets. I find that the tiny bit of water prevents the beets from burning on the bottom and keeps the skin moist enough to peel later. If using the roasting pan cover it tightly with aluminum foil or use the self-fitting lid. Place in the preheated oven. Baby beets are small in circumference and should be checked for doneness with a paring knife after 30 minutes. Insert knife into the biggest beet in the pan. The knife should have little to no resistance. Remove beets and let them cool to touch. While still warm use a kitchen towel (one you do not care about staining) and gently rub the skins of the beets until they slide off. You may thinly slice the beets or as I like very much leave them in large bite size pieces.

Making the Vinaigrette:
2 shallots minced
1 tablespoon Dijon mustard
¼ cup Champagne vinegar or white wine vinegar
1 cup olive oil
¼ ounce Fresh black truffle shavings, or 2 tablespoons truffle oil
Sea salt
Freshly ground black pepper
¼ cup plus 2 tablespoons chives, minced
2 hard boiled eggs, sieved

In a blender or food processor place the shallots, mustard and vinegar and blend. Slowly add the olive oil in order to emulsify the dressing. After the mixture has become smooth, add the truffle shavings and blend once more. Season with sea salt and black pepper to taste. Transfer vinaigrette to a mixing bowl and mix in ¼ cup of chives and half the sieved eggs. Taste and adjust seasoning again. This vinaigrette will be at its peak of truffle infusion if you make it an hour in advance.

To Finish:
Arrange beets on plate and drizzle with vinaigrette. Garnish with the remaining 2 tablespoons of chives and the other half of the sieved hard boiled eggs.

Best Whipped Sweet Potatoes with Caramelized Apples

whipped-sweet-potatoes
4 large sweet potatoes ( about 3 pounds )
3 tablespoons margarine, room temperature
2 tablespoons pareve whipping cream
½ cup applesauce, preferably homemade
2 teaspoons grated fresh ginger
Coarse salt and freshly ground pepper
2 apples, peeled and cored
3 tablespoons sugar

Preheat oven to 375 degrees. Place sweet potatoes on a parchment lined baking sheet, pierce each several times with a fork. Bake until very tender when pierced with a knife, about 50 minutes. Remove from oven; let cool slightly.
Cut open potatoes; scoop flesh into the bowl of an electric mixer fitted with the peadle attachment. Add 2 tablespoons margarine and the pareve cream and beat until smooth. Add the applesauce and ginger; beat to combine. Season with salt and pepper.
Transfer sweet potato mixture to an ovenproof serving dish. Place in oven until heated through, 10 minutes.
Meanwhile, cut apples into 1-inch pieces. Melt remaining tablespoon margarine in a nonstick skillet over medium-high heat. Add apples and sugar; sauté until golden and nicely caramelized, about 8 minutes. Remove from heat.
Remove serving dish from oven, and top with apples. Serve immediately.

Leek Confit

2 medium leeks, washed well and sliced into thin strips
2 tablespoons margarine
2 tablespoons olive oil
2 tablespoons brown sugar.
Heat margarine and olive oil over low eat in a large frying pan. Add leeks and cook slowly, 10 to 15 minutes until leeks start to soften. You do not want them to brown. Sprinkle sugar over leeks and gently mix. Continue to cook for 15 to 20 minutes longer until very soft. Good alone or as a topping on bread or pasta.

Chocolate Caramel Bread Pudding

Chocolate Caramel Bread Pudding
5 cups cubed chocolate cake (Use leftover cake or make a Duncan Hines Devil’s Food cake following the package instructions – let your kids eat the rest!)
6 egg yolks
4 eggs
½ cup water
1 cup sugar
1-1/2 cups pareve whip
3 cups nondairy creamer

Preheat oven to 325 degrees. Whisk together the egg yolks and eggs. In a medium-sized saucepan, over a medium heat, stir together the sugar and water until sugar dissolves and then comes to a low boil. Cook, without stirring until mixture turns golden. Heat pareve whip in the microwave. Remove sugar mixture from heat and slowly whisk in the cream (the caramel is very hot so pour slowly and carefully). Then whisk this mixture into the reserved eggs. Finally whisk in the nondairy creamer. Place chocolate cake pieces in a 9 x 13-inch pan. Pour caramel custard over cake. Bake for about 30 minutes. Best served warm.

Corn Pudding

1 cup margarine, softened
1 cup sugar
1 cup flour
1 teaspoon baking powder
6 eggs
1-1/2 cups nondairy creamer
½ cup water
2 teaspoons vanilla
2 (15-1/2 oz.) cans of cream-style corn

Preheat oven to 350 degrees. Beat all ingredients together, adding corn last. Pour into deep 9 x 13 – inch pan. Bake uncovered for approximately 1 hour and 15 minutes – until top is golden and solid.

Cranberry and Pear Chutney

1 (12 ounce) bag of cranberries
½ cup brown sugar
2 pears, chopped
2 teaspoons lemon zest
¼ cup minced ginger
½ teaspoon hot red pepper flakes
½ onion, chopped
¼ cup apple cider vinegar

Combine all ingredients in a medium-sized saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally for about ½ hour. Berries should have burst by then. Cool and store in refrigerator. Serve at room temperature.

Roasted Cornish Hens with Pomegranate Glaze

¼ cup pomegranate juice
2/3-cup extra-virgin olive oil
2/4 teaspoon freshly ground pepper
4 cornish hens (each 1 to 1 ½ pounds), rinsed and patted dry
4 onions, 2 thinly sliced and the other cut into 8 wedges
8 garlic cloves, smashed
2 lemons cut into 16 wedges
4 tablespoons unsalted margarine, melted
Coarse salt and ¼ teaspoon freshly round pepper
Cooking spray, for roasting rack

In a small bowl, whisk together pomegranate juice, oil and pepper; set aside. Place each hen in a large resealable plastic bag. Pour half of the marinade into each bag, and divide sliced onions and garlic between bags. Seal bags, and turn to coat hens with marinade. Refrigerate at least 4 hours overnight, turning occasionally.

Preheat oven to 350°F with rack in lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat rack with cooking spray; set aside.

Remove hens from plastic bags, letting excess marinade drip off. Place hens on rack, breast side up, and tuck wing tips under body. Fill each cavity with 4 onion wedges and 4 lemon wedges; tie legs together with kitchen twine. Brush hens with melted margarine, and sprinkle with salt and pepper. Roast until golden and cooked through, about 1-½ hours, rotating pan every half hour. If hens start to get too dark, cover loosely with foil. Remove from oven, and let rest about 5 minutes before serving.

Chocolate Coffee Cake with Tofutti Cream Cheese Filling

Chocolate Coffee Cake
Cake:
1 package (2 cups) semisweet chocolate chips
3 tablespoons margarine
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1 cup sugar
3 eggs
1 cup tofutti sour cream
1 teaspoon vanilla

Filling:
1 (8 ounce) package tofutti cream cheese
3 tablespoons margarine
1-1/2 teaspoons flour
¼ cup sugar
½ teaspoon vanilla

Topping:
½ cup brown sugar
½ cup sugar
1 teaspoon cinnamon

In a microwave melt the chocolate chips and margarine. Stir until smooth. In a large mixer bowl, cream together the shortening and the sugar. Beat in the eggs, then the melted chocolate, then the tofutti sour cream and the vanilla. Mix well. Stir in the dry ingredients and set aside.
Make the filling by beating together the tofutti cream cheese, margarine, flour, sugar and vanilla.
Mix the topping ingredients together.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Pour one quarter of the batter into each pan. Spread half the filling on top of the batter. Sprinkle one quarter of the topping over the filling. Top with remaining cake batter and sprinkle with remaining topping. Bake for 25 to 30 minutes. This can be served warm or at room temperature.

Leek Croquettes

leek-mushroom-croquettes
4 medium leeks, trimmed, washed free-of sand, white and pale green parts coarsely chopped (about 3 cups)
1 medium-large (baking) potato, scrubbed but left unpeeled
1 slice seedless rye, semolina, light sourdough, challah, or other flavorful bread, crust discarded, bread torn into pieces
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper
2 large eggs, beaten
Olive or vegetable oil, for frying
Lemon quarters

Put the leeks and potato in a medium saucepan with enough cold, salted water to cover by 1 inch. Bring the water to a boil and simmer for about 40 minutes, or until potato is tender. Drain the vegetables well. When the potato is cool enough to handle, peel it and force it through a ricer or a food mill fitted with the medium disk into a large bowl or mash. Squeeze the leeks with your hands to extract all excess moisture. Place the leeks and the bread in a food processor, puree, and add it to the potato. Stir in the dill, salt and pepper to taste, and just enough of the beaten eggs (about 2 tablespoons) to form the mixture into 2 inch croquettes. Reserve the remaining eggs, covered and refrigerated. Cover the croquettes with plastic wrap and refrigerate for about 25 minutes.

Place the reserved beaten eggs in a shallow bowl near the stove. In a 10 to 12 inch heavy skillet, heat ¼ inch oil until hot but not smoking. Dip each croquette into the egg, letting the excess drip back into the bowl, then slip it gently into the hot oil. Fry the croquettes in batches, turning carefully once, until golden brown on both sides. Drain on paper towels.

Sesame Spareribs

Sesame spare ribs
3 pounds short ribs cut into 2-inch pieces
2 tablespoons chopped garlic
¼ cup toasted sesame seeds
1/3 cup sugar
5 nickel-sized pieces peeled fresh ginger
½ cup soy sauce
2 tablespoons dark sesame oil
Salt and black pepper to taste
½ cup chopped scallion

Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1 cup water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes.

Add the garlic and half the sesame seeds and stir for 30 seconds. Add the sugar, ginger, soy, half of the sesame oil, and another ½ cup water; turn the heat to medium-high and cook, turning occasionally, until the liquid is thick and dark, about 10 minutes. If the ribs are tender at this point, they’re ready. If not, add another ½ cup water and repeat the process.

Add salt and pepper and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.

Chocolate Kahlua Fantasy Cake

Showstopper

For crust
½ cup graham cracker crumbs
½ cup finely chopped walnuts
½ cup finely chopped almonds
½ cup sugar
½ cup unsalted margarine or butter, melted

For chocolate layer
2 cup heavy cream or pareve alternative
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick unsalted margarine, cut into pieces

For buttercream layer
1 ½ cup sugar
½ cup water
6 large egg yolks
3 sticks unsalted margarine, softened
½ cup kahlua
4 ounces semisweet chocolate, chopped, melted and cooled

Chocolate curls for garnish

Make crust:
Preheat oven to 350 and lightly oil a 9-1/2 by 2 inch. springform pan. In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes or until pale golden. Cool

Make chocolate layer:
In a saucepan heat cream, chocolate, and corn syrup over moderate high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in margarine one piece at a time, until smooth. Pour mixture over crust in pan and chill until firm about 3 hours.

Make buttercream layer:
Ina saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed until a candy thermometer registers 240 degrees. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in margarine, a little at a time. Beat in kahlua and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm about 3 hours. Run a knife around pan and carefully remove sides. Garnish with chocolate curls.

Mesclun Salad with Roasted Beets and Green Apples

meslun-salad
6 to 8 (1½-inch) baby beets, peeled and stems trimmed
¼ cup olive oil
Salt and pepper
2 red onions, sliced
4 teaspoons minced shallots
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 cup fresh squeezed orange juice, reduced to ½ cup
2 tablespoons Champagne or white wine vinegar
1 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
10 ounces mixed baby greens
1 cup small diced Granny Smith apples
Preheat the oven to 400 degrees F.
Place the beets in a small bowl and drizzle with 2 tablespoons of the olive oil. Season the beets with a pinch of salt and a pinch of pepper. Place on an oven-proof platter and roast in the oven until tender, about 40 to 45 minutes. Remove from the oven and allow to cool. Once cool enough to handle, slice into quarters and set aside.
Heat the oven to 400 degrees. Toss the sliced red onions with 3 tablespoons olive oil and the balsamic vinegar. Place onions on a large low-sided jelly roll type pan and roast for 25 minutes or until soft. Remove from the oven and cool. Once cool, roughly chop (keep them in large pieces) and set in a medium bowl with the shallots, garlic, Dijon mustard, orange juice and vinegar. Use a whisk to blend and slowly drizzle in the extra-virgin olive oil until completely incorporated. Season the vinaigrette with salt and pepper.
To make the salad, combine the mixed greens, apples, and the beets in a large bowl. Season with salt and pepper and add 1 cup of the vinaigrette to the bowl. Toss using your hands or tongs and serve immediately.

Curried Rice

1 tablespoon margarine
1 onion, chopped
1 teaspoon minced garlic
1 (32 ounce) box Imagine pareve chicken broth
½ cup raisins
1 tablespoon brown sugar
1 teaspoon curry
¼ teaspoon cinnamon
¼ teaspoon pepper
1-1/2 cups uncooked basmati rice
½ cup toasted chopped pecans
½ cup diced apple

Melt margarine in a large saucepan and sauté onion and garlic until tender. Add chicken broth, raisins, brown sugar, curry, cinnamon and pepper. Cover and bring to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand an additional 10 minutes. Stir in nuts and apples.

Chocolate Turtle Pie

Chocolate Turtle Pie
Crust:
1¼ cups graham cracker crumbs
4 tablespoons (1/4 cup) unsalted margarine, melted
2 tablespoons sugar
3 ounces chocolate, finely chopped

Filling:
¾ cup sugar
3 tablespoons water
2 cups pareve heavy cream, scalded
5 large egg yolks
6 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
¼ cup chopped pecans
¼ cup semisweet chocolate chips

Preheat the oven to 350°F. For the crust, in a medium bowl, blend the graham cracker crumbs, margarine, and sugar. Stir in the chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use.

For the filling, in a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the pareve hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream.

In a medium bowl, lightly beat the egg yolks. Whisk about ½ cup of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth.

Pour the filling mixture into the piecrust. Sprinkle the pecans and chocolate chips on top. Bake for 35 minutes, or until the center is just set. Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hours.

Pumpkin Tarts

1 (8-ounce) package tofutti cream cheese, at room temperature
2 cups canned pumpkin
1 cup sugar
2 eggs, beaten
1 cup non-dairy creamer
¼ cup margarine, melted
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon ginger
12 pre-made tart shells

Preheat oven to 350 degrees. Place tart shells on a cookie sheet. Beat tofutti cream cheese until whipped. Beat in pumpkin and sugar. Add the eggs, creamer and margarine and continue beating until well combined. Stir in vanilla, cinnamon and ginger. Pour filling into tart shells and bake for about 50 minutes. Remove from cookie sheet to wire rack to cool.

Gingerbread Muffins

½ cup shortening
¾ cup sugar
2 eggs
¼ cup nondairy creamer
½ cup molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger

Preheat oven to 400 degrees. Cream together the shortening and sugar until fluffy. Add eggs, creamer and molasses and mix well. Stir in dry ingredients. Pour into greased or paper-lined muffin tins (if using as a side, I prefer it without the paper lining) and bake for about 15 minutes. Makes one dozen muffins.

Slow Cooker Chicken Tagine

Slow cooker chicken tagine
1 ¾ pounds, boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 large onions, thinly sliced
½ cup dried apricots, coarsely chopped
1/3 cup raisins
1 ¼ cups low-sodium chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons flour
1-½ teaspoons ground cumin
1-½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon black pepper
2 cups cooked couscous

Place chicken, onions, apricots and raisins in slow cooker bowl.

In a small bowl, whisk together chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon and black pepper. Pour over chicken in slow cooker. Cover and cook on high for 2 ½ hours or low for 5 hours.

Serve over cooked couscous

Cranberry Poppy Seed Bread

4 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon baking powder
2 eggs
1-1/2 cups orange juice
½ cup oil
3 tablespoons poppy seeds
2 cups chopped fresh cranberries

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking soda and baking powder. In a smaller bowl, whisk together the eggs, orange juice, oil and poppy seeds. Stir into dry ingredients until just moistened. Do not overmix. Gently fold in cranberries. Pour into two greased 8 x 4-inch loaf pans. Bake for 60 to 65 minutes. Cool for 10 minutes in pans before removing to wire racks.

Smoked Turkey Paté in Puff Pastry

Smoked turkey pat'e in puff pastry
1 cup chopped fresh mushrooms
1 tablespoon margarine, melted
1 teaspoon minced garlic
¾ pound smoked turkey, cut into chunks
½ cup mayonnaise
¼ teaspoon cayenne pepper
½ cup minced scallions
2 tablespoons soy sauce
1 sheet puff pastry, defrosted
1 egg yolk, beaten and mixed with 1 tablespoon water

Sauté mushrooms in margarine until liquid evaporates. Combine with garlic, turkey, mayonnaise, cayenne, scallions and soy sauce and purée in a food processor. Spoon into a 8-1/2 x 4-1/2-inch loaf pan lined with plastic wrap. Cover and chill – for at least 8 hours.
Preheat oven to 400 degrees. Unmold turkey mixture and place in center of puff pastry. Fold pastry over and seal edges and sides – with water and your finger tips. Place seam side down on a lightly greased baking sheet. Roll out scraps of dough and cut out decorative shapes – leaves are nice. Place on top of pastry and brush with yolk-water mixture. Bake for about ½ hour.

Roasted Red and Yellow Beets with Lemon Tarragon Vinaigrette

Adapted from original recipe by Tyler Florence

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
¼ cup fresh lemon juice
1 tablespoon finely chopped tarragon leaves
Salt and freshly ground black pepper
1 pound arugula, washed and dried
¼ cup toasted pine nuts (optional)
Directions
Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place in a 425 degree oven cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
Arrange the arugula on a platter, top with beets and drizzle with lemon vinaigrette. Sprinkle with pine nuts.