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Performing Art
Arts and Entertainment Wednesday, Mar. 3, 2010 7 years ago

Mattison's conjures up classic cooking

by: Stephanie Hannum Managing Editor

On a recent afternoon at Mattison’s Forty-One, Chef Paul Mattison hosted “Affordable Gourmet,” a lunchtime cooking class with a focus on affordable, but also substantial, ingredients and meals. After a demonstration of three recipes — braised beef brisket, potato torte and Key lime pie — guests feasted on a filling lunch. Tip: Eat a snack before the demonstration, because hunger pains will kick in while smelling the aromas during the preparation (meals do not appear in front of you until after the demonstration is complete).

Mattison’s Key lime pie recipe has been around for 15 years (since Mattison perfected it with the pastry chef at the Summerhouse) but has not been shared — until now.

“We made a lot of changes to the menu over the years, but this recipe was one that remained constant, because we felt it was dead-on and a unique, light and airy Key lime pie,” says Mattison.


Mattison's Key Lime Pie
1. Add 3 ounces of sugar to 13 ounces of graham-cracker crumbs and stir together. Stir in 8 ounces melted unsalted butter.
Press mixture into oil-sprayed pan. Build piecrust up at the curves of the pie rim to give structure that will hold the weight of the finished sides. Bake at 325 degrees for five minutes.

2. Put 3 ounces of Key lime juice (Mattison recommends Nellie and Joe’s Key lime juice) into a glass bowl and stir in 1 teaspoon of gelatin. Microwave on high for two minutes. Stir, and then microwave for three more minutes to bloom the gelatin.
Combine 8 ounces sweetened condensed milk, three egg yolks and 3 ounces of Key lime juice.
Whisk in slightly cooled gelatin mixture. Add a pinch of salt.

3. Whip three egg whites with 1/6 teaspoon cream of tartar until stiff. Fold into bowl of yokes, milk and juice mixture.
Fill pie shell and bake at 350 degrees for seven minutes. Turn the pie, and continue baking four-to-seven minutes until firm and lightly colored. Once the pie is finished, put it in the freezer to become firm enough to cut clean slices, about an hour or two.

4. To plate the Key lime pie, decorate the plate with crème anglaise and raspberry purée, topped with whipped cream. Mattison recommends pairing a sweet wine, such as a Sauternes or Muscat, or a cappuccino with the slice of pie.

Braised Beef Brisket

Serves 6 people

6 8 ounce beef brisket, trimmed / portioned
Salt and pepper to taste
½ cup flour
3 tablespoons canola or vegetable oil
½ cup red wine
4 cups beef stock
3 each garlic cloves, smashed
1 sprig of thyme
1 sprig of rosemary
2 tablespoons unsalted butter

1. Heat beef stock in a small sauce pain.
2. While stock is heating, season the beef on both sides with salt and pepper. Then, dredge the beef in flour and pat excess flour off.
3. Heat a large sauté pan on high heat. Add oil and sear beef. Be sure to brown all sides.
4. After meat is seared, reserve. In the same sauté pan, drain the excess grease. Add wine to pan and place back on the heat. Bring to a boil and then shut off.
5. In a small baking dish, add reserved meat, wine, stock, garlic and herbs. Cover casserole and place in a 350-degree oven. Back for 2 ½ to 3 hours. Meat should be very tender.
6. Once finished take the meat out and strain braising liquid. Reduce if needed. Season and finish with butter.
Mattison recommends adding lemon zest on top of the finished braised dish to give freshness. Also, he recommends pairing the beef with a full-bodied red wine.

Potato Torte

Serves 2 people

1 sweet potato, sliced thin
1 white potato, sliced thin
½ zucchini, sliced thin
½ yellow squash, sliced thin
¼ eggplant, sliced thin
3 ounces mozzarella cheese
3 ounces jack cheese
Melted butter
Salt and pepper to taste

1. Spray small baking pan 6 inch round.
2. Start layering with eggplant, then potato, sweet potato, zucchini, yellow squash, sweet potato, and potato, with cheese between each layer. Mound veggies high since they will shrink when cooked.
3. Top with cheese then bake at 350 degrees for 35 minutes.
4. Let cool for 4 minutes then turn out on to a plate. Serve with beurre blanc sauce.
Mattison recommends pairing potato torte with a chardonnay or full white wine.

March 17: “Luck of the Irish” cooking class
April 28: “Spring Fling” — cooking with seasonal ingredients
May 19: Cooking with wines
Classes begin at 11:30 a.m. and include a three-course lunch with wine for $35 per person.

Mattison’s Forty-One
7275 S. Tamiami Trail, Sarasota. 921-3400.


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