Midtown's Rodin now offering lunch, happy hour - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Midtown's Rodin now offering lunch, happy hour

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Rodin Detroit is now offering its CINQ! happy hour Tuesday through Friday. Learn more at rodindetroit.com.

Plus, learn how to make a few of their recipes in your own home, courtesy of Chef Kate Williams.

Crudite with Roquefort Yogurt Dip and Assorted Acre Farm Vegetables Sliced

1 cup Greek Yogurt (or plain)
1/2 cup Roquefort Cheese, softened
1 tsp Lemon Juice (optional)

In mixing bowl, whip roquefort cheese until smooth. Add yogurt, lemon juice, salt and pepper. Continuing whipping until smooth and all ingredients incorporated. Adjust seasoning if necessary.

Herb Vinaigrette
1 cup assorted herbs, finely chopped
1/2 cup Red Wine Vinegar
1 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp granulated sugar

Wash and slice vegetables into batons or thin slices. Toss in Herb vinaigrette and season with salt and pepper. Arrange vegetables on platter and serve with Roquefort yogurt dip.

Steak Au Poivre Meatballs

1 lb Ground steak
1 cup Mushroom Duxelles (ground mushrooms, shallots, garlic with all water cooked out)
1/4 cup minced shallot and garlic
1/4 cup minced herbs
1/4 cup cornstarch
3 eggs
Salt and Pepper

Combine in a mixing bowl and mix until fully combined. Be careful not to over mix or the meat will become tough.

Heat 1/4 cup oil in large saute pan. In batches, cook meatballs on all sides; about 2 minutes per side.

Transfer meatballs to large pot. Cover meatballs with peppercorn sauce and cook on low heat till cooked through.

Serve with more peppercorn sauce, pickled onions, and chopped garden herbs.

Green Peppercorn Sauce
1/4 cup thinly sliced shallots
5 garlic cloves sliced thin
1/2 cup green peppercorns
3 Tbs White Wine
1 1/2 cups chicken stock
2 Tbs Heavy Cream (not ultra pasteurized, no less than 40%)
Lemon Juice to taste

Heat 2 Tbs butter or oil in medium sauce pan on medium-high heat. Saute shallots for one minute, stirring frequently. Add garlic and saute for one minute, stirring constantly. Add peppercorns and white wine. Reduce liquid by half. Add chicken stock, and heavy cream. Bring to a boil and reduce to a simmer for 10 more minutes. Add lemon juice, salt and pepper to taste.

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