A Chester County Day Menu

by Michael Pilligalli

“I am savoring, and I mean savoring like in chocolate desserts, a new book that I am reading. In fact, it is so interesting a read for me that I limit myself to a small section at each sitting so that it will last. I am not a re-reader of a book or a twice viewer of a film, but I have told you in other pieces for the Chester County Day newspaper that there were two books which I have reread twice, and they were From An Old House by West Chester author Joseph Hergsheimer and New Old House, by Martha Stewart. Both were books about the restoration of an 18th Century property and were page turners for me. After all, Chester County Day is about old houses so it would seem to mesh with my interest in The Day. Hergsheimer’s home, tax parcel #1, has been featured many times on our tour. I already know that I will be reading my current book again as I have gone back over the beginning at least twice already and I am not a third through it. The book I am talking about is Dinner With The President, written by Alex Prud’Homme. His grandfather was Julia Child’s husband’s twin brother. He and Julia Child co-authored My Life in France and he wrote The French Chef in America about Julia Child and the impact she had on cuisines in the states as well as being one of the most famous chefs to appear on television. And, the only one whose kitchen is housed at the Smithsonian’s National Museum of American History.

Mr. Prud’Homme was invited to participate in a forum at the White House on the topic of freshwater in the 21st Century, as per his book, The Ripple Effect, with White House staff and was also invited to dine at the White House Mess before the event. While at lunch, he was further invited to a quick tour of the White House as the occupants at the time, The Obama’s, were on vacation and the house was quiet of activity. He was so taken with the experience of seeing the dining areas, the kitchens, and the aura that the house exuded of being home and entertainment place for forty six of our presidents. He decided to focus researching twenty six of the presidents and opens the book with Thomas Jefferson holding a dinner for dueling rivals, Alexander Hamilton and James Madison. A glass of Hermitage, a fine white French wine Jefferson had imported, was served to “break the ice” between the two gentlemen. In the background of the rooms wafted the smells of capon with chestnuts in cream sauce, beef braised in red wine and herbs, and fresh root vegetables cooking in the kitchen by chef James Hemings. Imagine Jefferson keeping copious notes of this meal for us to learn about 200 years later. The debate to discuss over this repast was how to pay off the debt incurred from the Revolutionary War ($25 million in war loans) and where to build our new federal city (16 possibilities were offered). Two men and two opposing sides and one spectacular dinner to savor followed by one of Jefferson’s snifters of imported brandy led finally to an agreement between the two men.

Now, we are hopefully entertaining after the Day’s Tour and this menu is in no way to follow up to any at the White House. We do not want to serve Squirrel Stew, which was a favorite of Eisenhower, tea and crumpets served by the Adam family, or the Chili favored by the Johnson’s, but here are some new recipes for your enjoyment and a way to rehash and debate the favorite stops and vistas of our Chester County Day 2023!

Let us sit down to break bread, as they say….””
— Michael Pilligalli

Chester County Day Menu | 2023

Carrot-Parsnip & Ginger Soup

Beef Tenderloin & Roasted Onions

Smushed Potatoes with Bacon Dressing

Vegetable Side Dish

Chocolate & Caramel Tart

Carrot-Parsnip & Ginger Soup - serves 6 with seconds

Ginger was a highly prized root to add to 18th Century dishes and has medicinal qualities that we are aware of today. Tumeric is also a great addition to one’s diet and cooking. It is reported that ginger and turmeric should be paired when cooking with them as they work in conjunction with each other well. Paring them with the sweetness of carrots and parsnips makes for a lovely creamy soup to serve as a first course.  I do not peel either the carrots or the parsnips as I believe that removes a lot of the nutrients and fiber. But do peel the ginger and using a spoon to scrap off the skin is a quick, easy method. The smaller these two root crops are before sliced, the better they are for flavor.  After you zest the lemon and orange, spread the chopped peels from the fruit around your greens in the garden to help with white fly infestation!! Also flat, or Italian parsley is for cooking and curly parsley is for garnish and /or flower arranging.  I would also suggest that the soup be made a day before to meld the flavors even more.

Ingredients:

  • ¼ cup unsalted butter

  • 2 pounds of scrubbed carrots, sliced

  • 1 pound of scrubbed parsnips, sliced.

  • 2 large, sweet onions chopped.

  • 4 to 5 cups chicken stock or broth

  • 1 cup of light cream or half and half. (Can use fat free)

  • 2 tablespoons fresh, peeled and finely chopped ginger.

  • 1 teaspoon grated fresh lemon peel.

  • 1 teaspoon grated fresh orange peel.

  • ½ cup fresh chopped flat Italian parsley

  • ½ teaspoon ground turmeric

Method:

In a large, heavy soup pot melt the butter over medium heat.  When melted, add the carrots, parsnips, and the onions and sauté until the vegetables are softened and the onions become translucent. This should take 15 or 20 minutes depending on how finely you slice your carrots and parsnips.

Stir into the mixture the ginger, the turmeric, and the lemon and orange peel.  Add half of the stock/broth, reduce the heat to medium and cover and let the soup simmer for 30 minutes or so to blend the flavors. 

At this point use an immersion blender to puree in the pot or use a blender to puree in small batches.  Return to the heat and stir in the rest of the stock/ broth and add the cream/ half and half. Taste for salt and pepper.  If served immediately, garnish the top of the serving bowls with the parsley or keep chopped parsley fresh in container in refrigerator until ready to serve.

Beef Tenderloin with Roasted Onions - Serves 4 to 6

It has been a while since we featured beef tenderloin, but it would pair well with the potatoes to follow and the root vegetable soup. If you serve it with a salad and possibly some hot bread, your entrée is completely plated and a sight to behold to your guests.  Beef tenderloin is the prime cut of beef found within the loin area and is very tender. It is at the very tip of the loin where we get the filet mignon cut.  It is also a lean cut so some added butter helps make it melt in one’s mouth and sometimes can be fork cut it is so tender.  I am not a fan of garlic on meats, so the delicate flavor of the beef would be better with a mild mustard or mustard/horseradish dressing served on the side for me.  For the onions, gather small onions and peel and put into roaster with beef while it is in the oven.

Ingredients:

  • 2 ½ to 3 pound beef tenderloin trimmed of silver fat and tied up with butcher’s twine.

  • 12 SMALL yellow, shallot, red, or sweet onions (figuring two per person) peeled and left whole

  • Salt and pepper

  • 3 tablespoons extra virgin olive oil

  • ½ stick unsalted butter

  • 1 teaspoon fresh chopped rosemary

Optional: 2 teaspoons minced garlic/ 2 teaspoons chopped horseradish/ 2 tablespoons Dijon mustard

Method:

Preheat oven to 425 degrees.

Have the beef tenderloin at room temperature.  Salt and pepper the entire loin. 

In a large iron skillet pour the oil onto the hot pan surface and heat to medium high temperature. Remember: Hot pan/ cold oil- food will not stick. Place the tenderloin in the pan and sauté each side for 3 to 5 minutes.  You should brown 4 to six sides to make a nice crusty surface on the outside of the whole tenderloin.  When this is ready on all exterior surfaces of the beef, remove to a serving platter.  

After you remove the beef, put the small onions into the pan drippings and stir in the renderings for 5 minutes or so to give them a little color.  Use your butter and any of the options mixed together to rub over the entire crusted exterior of the beef.   

Place uncovered back into the large iron skillet with the onions and return to the preheated oven until a meat thermometer inserted into the center of the cut gives you the desired cook you want for the beef-rare (115F to 120F) /medium (120F to 125F) / well done (130F to 135F). This should be ready in 20 to 30 minutes.

Remove from the oven and let rest for at least 15 minutes to let the internal juices redistribute to create a juicy, delicious 1 inch slice.  Collect the pan drippings to serve as a drizzle over each slice of served beef.

Smushed Potatoes with Bacon Dressing

Using small, new Yukon Gold or red potatoes makes for a nice presentation as part of the entrée.  If you steam the potatoes, they should be fluffier than if they are boiled. While the potatoes are steaming, one can get the dressing ready.  And, who does not like bacon?

Ingredients:

  • 3 pounds of small Yukon Gold or small New Red potatoes

  • ½ pound thick sliced bacon cut into small pieces.

  • 3 tablespoons Balsamic Vinegar

  • 1 teaspoon sugar

  • 2 tablespoons chopped flat leaf parsley.

Method:

Place the unpeeled potatoes in a steamer rack or basket over boiling water and cook, covered for 20 to 30 minutes depending on the size of the potato. 

While doing that place the bacon in a medium sized fry pan over medium heat and stir and cook until crisp.  Transfer the bacon to paper towels to drain off the oil but leave the bacon renderings in the fry pan.  

To the pan drippings add the balsamic vinegar, sugar, and salt and pepper and stir. Finally add the bacon back into the pan and give it a stir.  

Take the steaming potatoes from the stove and if a fork can pierce them, they are ready. Place potatoes on a cookie sheet and smush each one with the bottom of a juice glass. 

Transfer the potatoes to a platter and pour the hot oil/bacon mixture over the tops of the potatoes so they soak up that liquid and serve. Potatoes can be prepped ahead as well as dressing and warmed in a 300 degree oven or microwaved to reheat before serving.

Vegetable Side Dish:

If I were serving this dinner after a festive day of house visiting and garden touring, I think of the soup as a first course and the heavy dessert would be more than enough to accompany the tenderloin with onions and the potatoes. One could add a salad and/or warm fresh bread or maybe sautéed zucchini fresh from the garden or perhaps some fresh green beans that you harvested that morning.

Chocolate & Caramel Tart:

This dessert is good for you as it is prepared with dark chocolate and that makes it heart healthy!  Start with making the crust and while that is baking, you can start the caramel and the tart filling.

Crust:

Crust ingredients:

  • 1 cup sifted all purpose flour

  • 1/2 cup unsweetened Dutch process cocoa powder

  • 1/2 cup sugar

  • Heavy pinch or two of sea salt

  • 6 tablespoons cold unsalted butter, sliced into pats.

  • 1 large egg yolk

  • 5 or 6 teaspoons icy water

Method:

With the crust ingredients, take the flour, cocoa powder, sugar and salt and in a food processor pulse until well combined. Add the cold butter and pulse again until the mixture resembles coarse sand.

Add the egg yolk and 4 or 5 teaspoons of the icy water and pulse again until the mixture is formed into a ball around the processor paddle.

Add the water through the processor tube slowly so there is not too much water incorporated and the mixture becomes too mushy and not sandy.

Press the mixture into a fluted tart pan. Use the bottom of a glass to tamp mixture to keep bottom and sides at equal levels. Refrigerate form 45 minutes to an hour to keep butter cold.

Preheat the oven to 350 degrees.

Remove the crust from the refrigerator and line the inside of the crust with parchment paper and pie weights or dried beans and bake until the crust looks dry - probably 15 minutes. At that point, remove the weights and parchment paper and put back into the oven for another five minutes. Remove from the oven and let cool on a rack so air circulates around it.

Turn oven down to 325 degrees.

Chocolate Caramel Filling:

Chocolate Caramel Filling Ingredients:

  • 1 cup sugar

  • 6 tablespoons cold water

  • 1 cup heavy whipping cream

  • 1 teaspoon pure vanilla

  • ¾ teaspoon sea salt

  • ½ pound of dark chocolate morsels or chopped bar chocolate

  • 1 stick of unsalted butter sliced into pats.

  • 1 whole egg

  • 5 large egg yolks

Method:

Combine the sugar and water in a medium sized heavy metal saucepan on medium high heat.  With a cover on, let the mixture come to a boil.  Cook covered for 5 minutes or so until the sugar is completely dissolved in the water. Remove the lid and stir constantly, cook until the sugar/ water mixture turns an amber color and turns to caramel- maybe 3 to 5 minutes. If you smear a line of vegetable oil around the lip of the pan it will help keep the contents from boiling over onto the stovetop.  

Remove the caramel from the heat at this point and add the cream whisking until the caramel stops bubbling. Add the vanilla and sea salt and stir until well incorporated and let come to room temperature. 

Combine the chocolate and the butter in a glass bowl and either place over boiling water and melt them together or microwave in 15 second intervals to melt together.  Let this sit on the counter to get to room temperature.

Check the oven temperature to assure it is down to 325 degrees. Whisk the 5 egg yolks and the 1 whole egg in a large bowl until light and frothy. SLOWLY whisk in the caramel and incorporate well before adding the melted chocolate mixture. Incorporate that in well also.

Place the prepared tart shell in its tart pan on a baking sheet and now pour the chocolate filling mixture into the tart shell. Carefully transfer to your oven and bake for 25 to 30 minutes.  The edges should be firm, and the center should be a tad jiggly at which point you know it is time to remove tart from the oven. 

Let come to room temperature on a cooling rack on the counter and then place it in the refrigerator for several hours to firm and chill.  You can sprinkle a few more grains of sea salt on top before serving.

To Serve:

Maybe a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries or a drizzle of melted dark chocolate chips with a sprig of freshly picked mint from your garden could be the final added touch to this grand dessert. 

This is not a dinner at the White House, nor it is a repast shared with a POTUS, but it is another simple and delicious dinner to serve to your fellow Chester County Day tour goers.  Good Day, good friends, great travels to the Chester County countryside, lovely old and interesting homes and properties.  Our tour may not be as old and as historic as our nations capitol city, but we have kept up the longest running house tour and the traditions have lasted for 82 tours and may they continue to come for many more years as we pledge our efforts to The Chester County Hospital.

Chester County Day Menu | 2022

Here is a good one dish soup that accompanied with a “hunk” of fresh hot bread, or a warm roll, would make a chilly fall evening meal a treat.  I worked this as a vegetarian opener, but one could easily add chicken or turkey to the recipe and satisfy all realms of food intake.  If you buy a store roasted chicken or turkey breast, the leftovers could be added to make a meat version. Ditalini can be used for a more filling dish or use pastina for a lighter version.  If you want a thick soup, cook the pasta in the broth and use that for your one quart of stock removing the pasta with a sieve.  If you do this method, add pasta at the last minute or two of cooking as it needs to only heat up in the soup.

Since this is a rather heavy course, I have skipped a salad this year.  If that is a must on your menu, then plan on something to incorporate some blue cheese with pears and walnuts or apples and Smoked Gouda with chopped pecans on a bed of chopped endive or spring greens with a light dressing.  If you do the pasta, then maybe a green salad is all you would need to add to the entrée.

Fall Pumpkin Soup

  • 2 to 3 tablespoons extra virgin olive oil

  • ¾ cup dry pasta cooked al dente as suggested above

  • 1 bunch of green onions chopped- white and greens

  • 1 teaspoon toasted coriander seeds

  • Pinch of garlic powder – not garlic salt

  • 1 teaspoon cinnamon

  • ½ teaspoon sea or kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 quart unsalted or no salt added chicken or vegetable stock.

  • 2 cans (16 ounce) cans of drained and rinsed black beans

  • 1 can pumpkin puree- not pumpkin pie mixture!

  • Chop up left over store roasted chicken or turkey to add if you want.

In a large soup pot over medium high heat, add olive oil and heat until it shines. Add the green onions and cook until wilted, stirring occasionally.  Then add cinnamon, coriander, garlic powder, salt and pepper.  Stir to coat with the hot oil and toast mixture until it become fragrant, a few minutes. 

Add your vegetable or chicken stock and bring the pot’s contents to a boil.  Add the black beans and the pumpkin puree and incorporate well and lower heat to a simmer and cover. Add your pasta choice. Check cook time as to pasta.  Ditalini will be twice the time of pastina in cooking.  I would guess 10 to 15 minutes to simmer.  Add your precooked poultry if you are going to include this in the dish. Pull from heat and let sit for a few minutes and then adjust salt and pepper if needed to taste. 

Many years ago I included a recipe for an Onion Soup comprised of seven different types of onions and many people commented on what a great soup it was.  I have used that as a stimulus for a pasta sauce for a main dish of pasta for this year’s main entree.  This time around though, it is five types of onions.  This is a first for the menu as there is no meat—one could add some bacon into the sauce which I will get to in the procedures.  You can make your own pasta from scratch, use frozen / fresh pasta, or use boxed, dry pasta.  I would suggest Rigatoni if you use boxed and or dried pasta, Cavatelli if you are buying it fresh or frozen, and if you make your own, then definitely go with homemade gnocchi.

Pasta with Onion Medley Sauce

  • 1-pound yellow onions chopped

  • 1-pound red onions chopped

  • 1 cup chopped shallots

  • 2 bunches of fresh scallions -white and green chopped

  • ½ pound of carefully washed and thinly sliced leeks

  • ½ cup unsalted butter

  • 1 ½ cups Italian seasoned breadcrumbs

  • Salt and pepper

  • 1 cup grated and dried Italian cheese of your choice (Romano/ Pecorino/Asiago)

  • 2 pounds of pasta

  • ½ pound thick sliced bacon cut into small pieces (optional)

Start with a large heavy iron skillet and go one of two ways on medium high heat.  If you want the bacon, then add just the bacon to the hot pan and start to cook it stirring the pieces so as not to burn it.  If you are not using the bacon, then add the butter to the pan and melt.  If you use the bacon, cook thoroughly, and drain pieces on a paper towel.  Leave the renderings in the pan.  Now you have melted butter or bacon renderings in the hot pan into which you will add the white and red chopped onions.  Stir and cook until just wilted which should be about 15 minutes.   At that point, add the shallots and sliced leeks and do the same thing stirring to wilt but not heavily brown.  This step should be 10 minutes.  When that mixture starts to caramelize, finally add in the scallions and stir until well mixed.  This whole process should take about 25 to 30 minutes on medium high heat.  You want to caramelize the onions not cook them until they get brown and dark in spots.  If you did use the bacon and there appears to be an ample amount of bacon rendering still not absorbed by the onions, drain some of that off too.  If you did not use the bacon and the onions have absorbed most of the butter, then add another tablespoon or two of butter to the warm pan.

Begin to cook the pasta until al dente.

As the pasta is finishing, add some salt and pepper and a healthy pinch of seasoned Italian Herbs to the seasoned breadcrumbs.

Drain the pasta and put into a large sized serving bowl. (Do not rinse your pasta if you are going to use all of it right away.  If you do not use all of it in the dish, then rinse so it can be used for another meal).  Add the onion mixture to the hot pasta and then sprinkle the breadcrumb mixture in with that and final top with the grated cheese.  Stir to incorporate all and serve.

Should serve 8 -after that heavy soup first course.

That should bring us to dessert. I think I would rather have dessert then a soup or salad at this point of my life!!   I am giving you a choice this year of two, no-bake courses!! And, of course one of them is chocolate.  I picked a fresh lemon from my tree to make the lemon one and there is always chocolate in the pantry!

I first found Nutella on a trip to Germany and keep that in the pantry also as it is special on a warm, toasted bagel at breakfast! Add to that the coffee flavoring and we have a hit.  Use a glass or metal 8- or 9-inch pie plate.

Campfire Pie

CRUST

  • 10 whole chocolate graham crackers finely ground in a food processor or finely mashed in a zip lock bag

  • 2 tablespoons heavy cream

  • 4 tablespoons Nutella

  • 2 ounces melted dark chocolate

  • 1 tablespoon melted unsalted butter

 GANACHE

  • 16 ounces semisweet or dark chocolate finely chopped

  • 3 tablespoons unsalted butter

  • 1 ¼ cup heavy cream

  • 3 tablespoons instant espresso/ coffee granules.

TOPPING

  • 3 large egg whites

  • 2/3 cup of granulated sugar

Using a large bowl combine the graham cracker crumbs, the cream, the Nutella, the chocolate and the melted butter from the crust ingredients into a bowl and thoroughly mix.  Press into the pie pan to evenly create a bottom and side crusts.  Chill for at least 30 minutes. 

While that is chilling, place the chocolate and the butter from the ganache ingredients into a large bowl.  Place the cream and 3 tablespoons of water and the instant coffee/ espresso into a small saucepan, stir to incorporate and bring to a boil.  Remove from the heat and stir and let sit for 5 to 10 minutes.  Stir into the set aside bowl of chocolate and butter and stir until well mixed and all is melted.  Pour into the chilled crust and return to the refrigerator for an hour or two.

Now to the topping.  If you want to make a meringue top, take the egg whites and the sugar and beat on medium speed until light and fluffy. Add sugar in 1/3 cup at a time and beat well between added sugar.  Beat until the whites are stiff and shiny.  Spread over the top of the chilled pie and either using a torch, toast the meringue or place in the oven under the broiler and carefully watch as it gets a golden-brown finish.  OR you could use a pre-made whipped topping or marshmallow fluff as a topping.  With a hot cup of coffee, this will be a winner!!

Here is another recipe for an easy dessert that requires no baking.  I had this and it was made with lemon curd.  But, to make the curd takes time and some patience or if it is purchased, it can get pricey for a jar of it. So, I played around and tried it with a quality lemon pudding and found that if you really juice up the lemon taste in additional ways it is just as tasty and can even bring in some real tartness with the end result.  Then I used the Dr. Oteker Lemon Pie Filling and Dessert Mix from the supermarket instead of an instant pudding and it made the recipe feel that much more special and “homemade” and “made from scratch”.  The whipped topping can be regular or fat free.  It appears as a heavy dessert but in fact is light, creamy, and very lemony.  Served with a lemon slice or a candied lemon peel would be the perfect accompaniment.  

Lemon Ice Box Dessert

  • 1 prepared box of Dr. Oetker’s Lemon Pie and Dessert Filling

  • 2 egg yolks

  • 1 tbsp. salted butter

  • 1/3 cup cold water

  • 2 cups boiling water

  • 8 ounces of cream cheese at room temperature

  • ½ teaspoon Lemon Oil

  • Juice from the 2 fresh lemons

  • Zest from 2 fresh lemons

  • 3 tablespoons of confectioners’ sugar

  • 1 small container of whipped topping

  • 1 tablespoon of dried lemon peel

  • 2 packages of dried ladyfingers

Make the Lemon Filling from the box according to the directions and set aside to allow to cool for 3 to 5 minutes.  Do not allow to set up and “gel”.

While it is cooling, have your workstation set up and ready to whip the cream cheese mixture. Using a hand or stand mixer whip cream cheese with the lemon oil and half of the lemon zest. Add the sugar and incorporate until smooth.  Pour the cooling lemon filling into the cream cheese mixture and with a rubber spatula lightly stir the two fillings together to blend. 

In a rectangular serving dish, place a layer of dried lady fingers on the bottom of the disk and brush each one with some of the fresh lemon juice.  Add about 1/3 of the lemon mixture on top of the ladyfingers and spread to cover all.  Add the rest of your lemon zest to the whipped topping in its container and mix in gently.  Then spoon on about 1/3 of the whipped topping over top of the lemon mixture which is covering the ladyfingers brushed with fresh lemon juice.  Add another layer of lemon juice brushed ladyfingers on that followed by another 1/3 of the lemon mixture and a layer of whipped topping.  Put a final layering of all three to finish out each bowl of ingredients.  Top with lemon zest or ladyfinger crumbs. 

Cover with plastic wrap and refrigerate for several hours to let the ladyfingers soften.  This can be made a day ahead to really infuse the flavors.