Graham's Grille In Taos Releases New Cookbook

Lesley B. Fay, renowned Taos chef and owner of Graham's Grille, has released a hardcover and Kindle edition of her cookbook Straight From the Heart, just in time for Valentine's Day. The book features many of her favorite recipes and some special ones specific for Valentine's celebrations.

Graham's Grille has won the coveted Best of Taos award every year since opening in 2007. She is a member of the International Association of Culinary Professionals and in 2000 won a Gold Award at the Napa Valley Mustard Festival Worldwide Competition.

"I wrote this book with the spices, aromas and hues of the good life," Fay explained. "It's written to speak to the enormous pleasure of cooking, eating and sharing delicious meals with loved ones and friends."

The 224-page book includes Lesley's stories; recipes for appetizers, soups, salads and dressings, sandwiches, entrees and desserts; butters and spices and resources, shortcuts and tips. It is a one-stop shop for recipes for every occasion. In writing the book, Fay assembled a team of tasters to take notes as she tested new recipes and old favorites from "real cooks'" perspectives. In addition to the cookbook, people can buy the unusual spices Fay refers to in the book.

Specific to Valentine's Day, Lesley recommends The T-Bone for Two with wild porcinis and chanterelles and her to die for Chocolate Flourless Torte. Both dishes are easy to prepare and gluten free.

The book retails for $34.95 and is available at amazon.com or grahamstaos.com
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T-Bone for Two Recipe:
Steak
24-ounce T-Bone Steak (at room temperature)
2 tbsp. olive oil
2 tsp. kosher salt
1 tbsp. cracked black pepper
1 spring fresh rosemary, off the stem, chopped

Sauce
2 tbsp. olive oil
1 tbsp. butter
3/4 c. porcini mushrooms, sliced thick
1 3/4 c. chanterelles, cut in half
1 small shallot, chopped
2 cloves garlic, chopped
1/2 c. merlot wine
1 tbsp. fresh thyme, chopped
1 tbsp. cold butter
fresh ground pepper to taste

Rub the steak with the olive oil, salt, pepper and fresh chopped rosemary. Set aside until ready to grill. Heat the grill to moderate heat, making sure the grill is clean, and the rack as been oiled beforehand.

Grill steak 8 to 10 minutes per side for medium rare. When done, allow the meat to rest for a few minutes before carving, and transfer to a warmed serving platter. While the steak is grilling, assemble the ingredients for the sauce.

Heat the oil in a large saute pan. When hot, add the butter, then add the mushrooms, giving them plenty of room to saute. If the pan is too small and the mushrooms are crowded, saute them in two batches, repeating the olive oil and butter.

Remove mushrooms from the pan and saute the shallots and garlic. Add the merlot to deglaze the pan. Return mushrooms to the pan; add thyme and parsley to the sauce and bring to a boil.

Remove from the heat and stir in one tablespoon of cold butter and fresh ground black pepper before serving.

If you cannot find the porcini or chanterelle mushrooms, use criminis or portobellos, which are usually available in the produce section of your local grocer.

 
Flourless Chocolate Torte with Creme Anglaise
2 c. semisweet chocolate, chopped
3/4 lb. butter, softened and divided in half
1 tbsp. vanilla
1/2 c. espresso or strong coffee
1/2 c. merlot wine
1 c. sugar
1 c. cocoa powder
1 c. cornstarch
1/2 tsp. baking powder
1/2 tbsp. xanthan gum
pinch salt
3 eggs
1 c. semisweet chocolate chips (or coarsely chopped bar) sugar and cocoa powder for sprinkling

Best if made the day before serving. Preheat oven to 350F. Melt the semisweet chocolate with half the butter, and mix in the vanilla, espresso and merlot. In a separate bowl, cream the rest of butter until fluffy. Add suga