An Elegant Massachusetts Evening

Perhaps it’s that whole Kennedy legacy and Camelot of my youth, but when I think of Massachusetts, I think elegant, sophisticated and magical.

Don’t worry, I realize that Massachusetts isn’t just the fading memories of Camelot’s bygone glory. Like anyplace else, it can be rough around the edges. When the Pilgrims arrived in Plymouth in 1620, many did so to separate from the Anglican Church in England. Of the 102 passengers, just 41 were considered true Pilgrims, religious separatists seeking religious freedom from the Church of England. The rest were viewed as common folk, merchants, craftsmen, indentured servants and orphaned children.

The Mayflower wasn’t even headed to what would become Massachusetts. It was suppose to land in Northern Virginia. Virginia was established, with laws and a form of government. When the Mayflower landed in Massachusetts instead of Virginia, there was no official government in place. Those aboard the Mayflower had signed agreements with the Virginia Company, a trading company chartered by King James I. London’s stockholders had financed the voyage with the understanding they’d be repaid in profits from the new settlement. But when the Mayflower landed in Massachusetts, many of the merchants and craftsmen felt they were no longer bound to the company’s charger since they found themselves outside the Virginia Company’s territory. It was obvious that a new agreement needed to be reached or it would be every man, woman and child for themselves and the colony would fail. So the Mayflower Compact was written, creating laws for the Mayflower Pilgrims and non-Pilgrims alike. It was a short documents which established that:

The colonists would remain loyal subjects to King James, despite their need for self-governance and religious freedom.

The colonists would create and enact “laws, ordinances, acts, constitutions and offices” for the good of the colony, and abide by those laws.

The colonists would create one society and work together to further that society alone.

The colonists would live in accordance with the Christian faith alone.

It’s hard to believe that this simply outline would one day become America, with a multitude of laws, rules and regulations. We are no longer loyal subject to any king. We no longer pass laws that are good for the community as a whole, since special interests, businesses, political and economical persuasions often have a hand in forming those laws. Work together? Wouldn’t that be nice. And one faith – as a Catholic I am glad we recognize religious freedoms of all faiths. After all, the Pilgrims were all about Protestant-Christian, and in particular, Puritans. Puritans were English Protestants who sought to rid the Church of England of any Catholic practices. Puritans maintained that the Church of England had not been fully reformed and sought to break away from any and all Catholic doctrine. Interestingly enough, no where in these first few by-laws was there mention of establishing a nation for the purpose of promoting and expanding slavery. The indentured servants were not African slaves. Most were Irish.

As I said in the beginning, for me Massachusetts conjures up visions of glamour, of beautiful gowns and a fairy-tale existance.

To celebrate Massachusetts, I’ve put together some of my favorite “elegant” recipes. Hope you enjoy!

Four Course Elegance in Massachusetts
Appetizer Course –
Seared Sea Scallops with Creamy Basil Sauce

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Main Entrée –
Filet Mignon with Béarnaise Sauce
Pan Seared Asparagus
Rosemary Potatoes Medallion

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Salad Course –
Simple Caesar Salad

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Dessert Course –
Julia Child’s Chocolate Mousse

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Seared Sea Scallops with Creamy Basil Sauce
Roasted Garlic Pesto
3 Garlic Cloves, unpeeled
1/2 cup Fresh Basil
3/4 cups Baby Spinach
Handful Pine Nuts
Olive Oil as needed
1-1/2 tablespoons Lemon Juice
1/2 tablespoon Red Wine Vinegar
Salt to taste
White Pepper to taste
2 tablespoons Parmesan Cheese

Toast garlic in a small skillet over medium-heat, shaking pan occasionally, until fragrant and color deepens slightly, about 7 minutes. Let garlic cool, then peel and chop coarse.

Process garlic, basil, spinach, pine nuts, olive oil, lemon juice, salt and pepper in food processor until smooth, stopping to scrape down bowl as needed. Add Parmesan Cheese and a drizzle of olive oil, continue to process until thoroughly combined.

Transfer pesto to a small bowl, cover and refrigerate until needed.

Seared Scallops
1 lb large Sea Scallops, completely pat dry
Kosher Salt to taste
Fresh Black Pepper
1 Lemon,, zested for garnish
Curly Parsley, finely snipped for garnish
2 tablespoons Olive Oil
1/3 cup Heavy Cream
1/2 cup Pesto, above

With paper towels, pat scallop until completely dry. Season scallops with salt and fresh pepper, set aside. Zest lemon, set aside. Snip parsley for garnish, set aside.

Add oil to a non-stick heavy bottomed skillet. Add scallops to the pan, sear 2 minutes or so per side, until golden brown. Remove scallops to a serving platter, tent and set aside.

In a sauce pan over medium heat, warm cream until it begins to thicken, about 3 minutes. Remove from heat, whisk in pesto.

Spoon pesto sauce over scallops. Garnish with a sprinkling of lemon zest and snipped parsley. Serve at once.

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Filet Mignon with Béarnaise Sauce
Steaks
3 (1-1/2 inch thick) Filet Mignon
Salt to taste
Black Pepper to taste
Olive Oil as needed

Season steaks well with salt and pepper. Let rest on the counter for 30 minutes to come to room temperature.

Heat grill for two-stage grilling, one side high, the other for indirect heat. Oil grate on both stages.

Place steaks on the hot side, sear for about 3 minutes per side. Move to indirect cooking side, continue to grill to desired doneness, about 4 minutes per side for medium to medium-rare.

Remove from grill, tent and let rest for 10 minutes. Steaks will continue to cook while resting.

Blender Béarnaise Sauce
3 large Egg Yolks
1 Shallot, minced
3 tablespoons fresh Tarragon Leaves
12 tablespoons (3/4 cup) Butter
1/4 cup White Wine Vinegar
1/4 cup White Wine
1-1/4 teaspoons Salt, divided
1/4 teaspoon White Pepper

Fill a wide-mouth thermos with boiling water. Close lid, set aside.

Separate eggs, reserve whites for another purpose. Set yolks aside. Peel and finely mince shallot, set aside. Snip tarragon leaves, set aside. Melt butter, keep warm.

In a small sauce pan, combine vinegar, white wine, shallots and about a tablespoon of the tarragon. Season lightly with salt and pepper. Bring to a boil, reduce heat to a simmer and let reduce to a few tablespoons, about 5 minutes. Remove from heat, let cool slightly.

Transfer herb mixture to a blender. Add egg yolks, blend for about 30 seconds.

With blender running, slowly pour hot butter through the opening in the lid. The sauce will begin to thicken. Add remaining tarragon leaves, blend for only a second or 2.

Empty thermos, pour Béarnaise Sauce into the heated thermos. Cover with lid. This will keep the sauce warm and pourable.

To serve: Smear a small dab of sauce onto individual plates. Plate steaks on top of smeared sauce. Drizzle with more sauce and serve.

Pan Seared Asparagus
1 lb Asparagus
1 tablespoon Olive Oil
1 tablespoon Butter
Kosher Salt to taste
Fresh Black Pepper to taste

Rinse the asparagus, trim ends, leaving spears about 8-inches long.

In a skillet, heat oil with butter until sizzling. Dorn down the heat to medium, add asparagus. Using a broad spatula, turn the spears over from time to time until the tips are more or less browned, about 10 minutes. Spears should be tender yet slightly al dente. Sprinkle with salt and pepper, transfer to a platter or individual plates to serve.

If desired, drizzle a little of the Béarnaise Sauce on the asparagus or serve with lemon wedges.

Roasted Potato Medallion
3 large Russet Potatoes
1-1/2 tablespoon Olive Oil
Salt to taste
Black Pepper to taste
Rosemary, chopped to taste
Rosemary Sprigs for garnish

Heat oven to 425-degrees. Place a cast iron skillet in the oven to warm.

Scrub potatoes, cut into 1/2-inch medallions. Place potatoes in a large bowl. Drizzle with olive oil, season with salt and pepper, set aside.

Strip rosemary from the sprigs, finely mince. Scatter rosemary over the potatoes, toss to combine.

Carefully remove skillet from the oven. Spread potatoes out in a single layer. Return to the heated oven and roast for 25 minutes undisturbed.

Remove from oven, flip potatoes over browned side up. Continue to roast for another 8 minutes or until golden brown on the outside, soft inside and cooked through.

Transfer to a serving platter, individual plates sor serve straight from the skillet. Garnish as desired with sprigs of fresh Rosemary.

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Simple Caesar Salad
1 head Romaine Lettuce
Favorite Creamy Caesar Salad Dressing
Parmesan Cheese, shaved
Caesar Garlic Croutons as needed
Fresh Pepper as desired

Tear lettuce leaves into large bite-size pieces. Place in a bowl and add a small amount of Caesar Dressing on lettuce leaves, just enough to lightly coat leaves, toss to blend.

Plate the salad on chilled salad plates, top with a shaved Parmesan Cheese and croutons. Add fresh black pepper, if desired. Serve immediately.

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Julia Child’s Chocolate Mousse
Chocolate Mousse
1/4 cup strong Brewed Coffee
4 large Eggs, separated
6 oz Semi-sweet Quality Chocolate, melted
8 tablespoons Butter
3/4 cup Sugar
1/2 teaspoon Cream of Tartar

Set up a double-boiler with a bowl that just fits over a saucepan. Place water into the pan, bring to a simmer until ready to use.

Brew a small pot of strong coffee. While the coffee brews, separate eggs into yolks and whites. Cover egg whites with plastic wrap, set aside. Place egg yolks in the bowl for the double-boiler, set aside. Chop chocolate, set aside. Allow butter to soften.

When ready, place strong coffee and sugar in a saucepan over medium heat. Warm, stirring occasionally, until sugar has completely dissolved into the coffee. Keep warm.

Using a whisk, beat yolks until they appear lighter in color and thicker. Gradually add the coffee mixture into the egg yolks while whisking constantly. Do not allow yolks to cook. Once all the coffee has been added, place over the simmering water. Whisk constantly until mixture thickens and pales in color, about 8 minutes.

Transfer the mixture to a stand mixer. Beat on medium speed for another 5 minutes, until very thick and pale.

Melt chocolate in the microwave in 30-second intervals. Once melted, whisk in the butter until smooth. Add melted chocolate mixture to the egg yolk mixture, gently fold in. Set aside.

In a separate bowl, whisk egg whiles with cream of tartar with a hand mixer until stiff peaks form. Fold egg whites into the chocolate until smooth.

Spoon mousse into 4 cocktail, wine or dessert glasses. Cover with plastic wrap, refrigerate until ready to serve.

Finishing Touches
1 cup Heavy Cream
4 tablespoons Sugar
1 teaspoon Vanilla
12 Raspberries
4 sprigs Mint
4 Pirouline Cream Filled Wafers

In the chilled bowl of a stand mixer with a chilled whisk, beat cream with sugar and vanilla until firm peaks form.

Dollop each glass of mousse with some whipped cream. Garnish with raspberries, sprigs of mint and a wafer cookie. Serve and enjoy.

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Ask, and you shall receive. Seek, and you shall Find. Knock, and the door shall be opened to you.