From Kathy's Menu

Serves 4

Ingredients:
2 tablespoons/about 20 g powdered sugar
1 tablespoon/15 ml water
4 ounces/115 g raw walnut halves
6 ounces/170 g soft fresh goat cheese
¼ cup/55 ml tarragon vinegar
1/2 cup/115 ml olive oil
1 tablespoon/5 g coarsely chopped fresh tarragon leaves
Salt and freshly ground black pepper
1 head frisée lettuce, dark outer leaves discarded, inner pale green and yellow leaves separated
2 ounces/55 g (about 3 lightly packed cups) fresh baby arugula
2 ounces/55 g (about 3 lightly packed cups) fresh baby spinach

Method:

For roasted walnuts:

Preheat the oven to 300°F/150°C. Line a heavy baking sheet with foil. Stir the powdered sugar and water in a small bowl until the powdered sugar dissolves. Add the nuts and toss to coat with the sugar mixture.

Arrange the nut mixture on the prepared baking sheet and bake for 20 minutes, tossing occasionally, or until the nuts are golden brown. Remove the baking sheet from the oven and set the nuts aside to cool completely. The sugar coating will become crunchy as the nuts cool.

For vinaigrette:

Whisk 2 ounces/50 g of goat cheese and the tarragon vinegar in a large bowl to blend. Slowly add the oil while continually whisking until the mixture is well blended.

Whisk in the chopped tarragon leaves. Season the vinaigrette to taste with salt and pepper. Whisk the vinaigrette again, just before coating the lettuce leaves.

To serve:

Toss the frisée lettuce, arugula and spinach in a large bowl with enough vinaigrette to coat lightly. Season to taste with salt and pepper. Add half of the roasted walnuts and coarsely crumble the remaining goat cheese over the salad. Gently toss to combine.

Divide the salad among 4 plates. Sprinkle with the remaining roasted walnuts and serve immediately.

Serves 4

Ingredients:

For the steaks:

Four 8-ounce/200-g skirt steaks
1 1/2 cups/350 ml dry red wine
1 tablespoon/5 g juniper berries, crushed
1 tablespoon/15 ml olive oil

For the beets:

8 baby beets (about 1 1/2 inches/4 cm in diameter), stems trimmed, beets scrubbed then halved lengthwise
2 teaspoons/10 ml olive oil
Salt and freshly ground black pepper
1/2 cup/110 ml dry red wine
1/3 cup/70 ml red wine vinegar

Method:

To marinate the steaks:

Combine the skirt steaks, red wine and juniper berries in a 13x9-inch/33x23-cm baking dish. Cover and refrigerate for 6 to 8 hours.

To prepare the beets:

Preheat the oven to 350°F/180°C. Place the beets in a medium sized ovenproof sauté pan and toss to coat with 2 teaspoons/10 ml of olive oil. Arrange the beets cut side down in the pan. Sprinkle with salt and pepper.

Place the pan over a moderate heat for 2 minutes. Transfer pan to the oven and roast the beets for 10 minutes. Turn the beets over, cut side up, and continue roasting 10 minutes longer or until the beets are tender.

Remove the beets from oven and set the pan over a moderate to high heat. Add the red wine and red wine vinegar to the hot pan and simmer for 8 minutes or until the liquids are reduced to a glaze and coat the beets.

Meanwhile, to grill the steaks and serve:

Remove the steaks from the marinade and pat the steaks dry with paper towels. Discard the marinade. Sprinkle the steaks with salt and pepper. Rub the steaks with 1 tablespoon/15 ml of oil.

Preheat a grill pan over high heat for 4 to 5 minutes. Add the steaks and cook for about 2 minutes on each side for medium-rare doneness. Remove the steaks from the pan and let rest on a cutting board for 2 to 3 minutes.

Cut the steaks across the grain into thin slices and divide them evenly among 4 serving plates. Divide the beets among the plates. Drizzle the accumulated juices from the steaks over the steaks and beets, and serve.

Serves 6

Ingredients:

1 cup/250 ml whole milk
1/3 cup/35 g unsweetened cocoa powder
3 large egg yolks
1/3 cup/70 g plus 1/4 cup/55 g granulated sugar
1 tablespoon/about 10 g all purpose flour
2 teaspoons/6 g cornstarch (corn flour)
2 teaspoons/9 g unsalted butter
Additional unsweetened cocoa powder, for dusting
5 large egg whites
3 ounces/90 g coarsely chopped dark chocolate
Powdered sugar, for dusting

Method:

To make the chocolate base:

Whisk the milk and 1/3 cup/35 g of the cocoa powder in a heavy based medium saucepan. Bring the chocolate milk to a simmer over a medium heat, stirring occasionally.

Meanwhile, using a whisk, beat the egg yolks and 1/3 cup/70 g of granulated sugar in a large bowl for 2 to 3 minutes, or until thick and light. Whisk in the flour and cornstarch to blend.

Gradually pour the simmering chocolate milk over the egg yolk mixture, whisking until smooth.  Pour the chocolate custard back into the same saucepan.

Over a medium to low heat, continually whisk the custard for 4 minutes, or until it thickens and bubbles just begin to burst through the top of the custard. Transfer the custard to a clean mixing bowl.

Using an electric mixer, beat the custard on high speed for 6 to 8 minutes, or until it is thick and smooth and cools slightly. Cover the chocolate base with plastic wrap and refrigerate until cold.

To finish the soufflés:

Preheat the oven to 375°F/190°C. Coat six 6-ounce/170-ml soufflé dishes with butter and dust with cocoa powder to coat lightly.  Tap out any excess cocoa.

Using an electric mixer, beat the egg whites and remaining 1/4 cup/55 g of granulated sugar in a large bowl just until medium stiff peaks form. Fold one-third of the egg white mixture into the chocolate base (this will help lighten the base). Gently fold in the remaining egg white mixture.

Spoon enough of the mixture into the prepared soufflé cups to fill the cups halfway. Place the chopped chocolate in the center of each soufflé, dividing equally.  Cover with the remaining soufflé mixture.

Place the soufflé dishes on a heavy large baking sheet and bake for about 12 minutes or until soufflés have risen about 1 inch/2 1/2 cm above the dishes. Dust the soufflés with powdered sugar and serve immediately.