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June 20, 2010
Creamed Corn and Poblanos
I keep coming back to this simple side dish because it is delicious with a steak! It is creamy and has a hint of a kick from the poblanos.
2 poblano chiles
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
1 1/2 cups fresh or thawed frozen corn kernels
1 cup sour cream
Salt and freshly ground pepper
Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, core and seed the chiles, then cut them into thin strips.
In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn and poblano strips and cook until the corn is tender, about 2 minutes. Stir in the sour cream and season with salt and pepper. Keep the corn warm over very low heat.
Creamed Corn and Poblanos 
2 poblano chiles
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
1 1/2 cups fresh or thawed frozen corn kernels
1 cup sour cream
Salt and freshly ground pepper
Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, core and seed the chiles, then cut them into thin strips.
In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn and poblano strips and cook until the corn is tender, about 2 minutes. Stir in the sour cream and season with salt and pepper. Keep the corn warm over very low heat.
September 17, 2006
Appetizers
For Sunday football, Shawn and I made some yummy and fresh snacks. We had delicious black seedless grapes, black mission figs with goat cheese and honey, prosciutto and melon, and cheese with toasts.
Comments
Thank's for those excellent cats pictures.
Hello, this is my first time visiting your blog. Thanks a lot for all of these recipes! They all look delicious and your instructions seem very easy to follow (I hope.) =DD
September 17, 2006
Pecan Heath Bar Tassies
The refrigerated pie crust is really great. I can see using it to make other individual desserts. This recipe is quite good, but would be better with almond brickle. The problem is finding almond brickle.
Pecan Heath Bar Tassies
1 (15-ounce) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10-ounce) package Heath Bar chips
Preheat the oven to 350 degrees F. Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.
Pecan Heath Bar Tassies
1 (15-ounce) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10-ounce) package Heath Bar chips
Preheat the oven to 350 degrees F. Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.
August 6, 2006
Hierloom Tomato Salad
I just thought the loyal blog-readership would enjoy checking out the hierloom tomatoes that Mom and I bought at the Morningside Farmer's Market a couple of days ago. I stacked them up with slices of fresh buffalo mozzarella and covered them with my homemade salad dressing. My mouth is watering again just by looking at the pic! :)
July 3, 2006
Taqueria del Sol's Edy Hernandez
Shawn and I attended a class taught by Edy Hernandez, one of the owners of Taqueria del Sol. The class benefitted the Atlanta Food Bank. Edy Hernandez shared a lot of his recipes from the restaurant. Here they are as I wrote them down during the class. Shawn and I already made a few of them and they are SUPER easy and YUMMY!
Also, Edy Hernandez did not share the recipes for guacamole or for the sauce for his famous fish tacos, but he did list the ingredients. For guacamole, he uses deep fried jalapenos, onions, cilantro, salt, lemon juice, and tomatoes. For the sauce for fish tacos, he uses poblano peppers, jalapeno peppers, onion, lemon juice, and mayonnaise. Enjoy!
1 quart milk
2 jalapenos, washed and diced (with seeds)
1 pound white cheese (like Land O' Lakes)
Heat milk with jalapenos until just about boiling, whisking from time to time. Remove from heat. Whisk in cheese in handfuls until desired consistency is reached.
1 1/2 cups chiles japones (dried red chiles)
1 tablespoon minced garlic
1/2 teaspoon salt (or to taste)
1 cup olive oil
1 cup vegetable oil
Put the chiles japones in a dry nonstick pan over medium heat. Move them around a lot, heating them until they change color (to a little darker). When done, pulse all ingredients in the blender until combined. Strain through the chinois.
Note: The amount of oil should total 2 cups. Don't use sesame oil or olive oil not mixed with some other oil.
6 tomatoes, quartered
1/4 white onion
3 jalapenos, halved with seeds
1/2 bunch cilantro
1/4 cup white vinegar
Salt to taste
Put the onion, jalapenos and cilantro in food processor and pulse. Add tomatoes and pulse. Add vinegar and salt and pulse. Serve immediately.
Note: The proportions are two tomatoes to one jalapeno, but taste the salsa and adjust based on the size of the tomatoes.
1 bunch cilantro
10 to 15 raw tomatillos
2 jalapenos
20 to 30 cooked tomatillos
Splash of vinegar
1 cup mint
2 tablespoons sugar
Salt to taste
Put jalapenos, raw tomatillos, mint and cilantro in a food processor and puree. Add cooked tomatillos, vinegar, salt and sugar and puree.
Note: To cook tomatillos, boil the raw tomatillos in water until they change color and are tender. Discard the water.
Note: I tried this recipe and I find that it works best without the sugar or with very little sugar.
Note: To make mayonnaise for tacos, add some of the green salsa to regular mayonnaise.
6 tomatoes, quartered
1/4 white onion
3 jalapenos, halved with seeds
1/2 bunch cilantro
Salt to taste
Char the tomatoes and jalapenos on the grill. Put the onion, jalapenos and cilantro in food processor and pulse. Add tomatoes and pulse. Add vinegar and salt and pulse. Serve immediately.
Note: The proportions are two tomatoes to one jalapeno, but taste the salsa and adjust based on the size of the tomatoes.
1 cup raw spinach
1 cup parsley
1 cup oil
Salt (only if needed)
2 tablespoons minced garlic
2 to 4 chicken breasts
Put the spinach, parsley, oil and garlic in a blender and puree. Taste and add salt as needed. Marinate the chicken in the mixture for 1 to 2 hours. Cook the chicken in a pan. Serve with yellow rice and salsa verde.
Note: Do not grill the marinated chicken. The marinade is oil-based and will catch fire.
1 tablespoon chile paste with oil (before straining in the chinois; refer to the chile oil recipe above)
1/2 cup vegetable oil
1 cup sundried tomatoes
1 cup chopped spinach
1/2 cup chopped white onion
1/2 tablespoon minced garlic
Salt to taste
Process the sundried tomatoes while pouring oil into the food processor until minced. Add the spinach, white onion, and garlic and pulse. Taste and add salt as needed.
Note: If you want a wetter tapenade, add more chile oil (not with the paste).
Chile oil
Red and yellow peppers, chopped
4 shrimp
Salt to taste
Wet the shrimp with the chile oil. Put chile oil in a pan and bring to medium high heat. Saute the peppers. Add the shrimps and salt. Plate over white rice with sundried tomato tapenade.
Note: It is also possible to use poblanos instead of yellow peppers.
Also, Edy Hernandez did not share the recipes for guacamole or for the sauce for his famous fish tacos, but he did list the ingredients. For guacamole, he uses deep fried jalapenos, onions, cilantro, salt, lemon juice, and tomatoes. For the sauce for fish tacos, he uses poblano peppers, jalapeno peppers, onion, lemon juice, and mayonnaise. Enjoy!
Jalapeno Cheese Dip
1 quart milk
2 jalapenos, washed and diced (with seeds)
1 pound white cheese (like Land O' Lakes)
Heat milk with jalapenos until just about boiling, whisking from time to time. Remove from heat. Whisk in cheese in handfuls until desired consistency is reached.
Chile Oil
1 1/2 cups chiles japones (dried red chiles)
1 tablespoon minced garlic
1/2 teaspoon salt (or to taste)
1 cup olive oil
1 cup vegetable oil
Put the chiles japones in a dry nonstick pan over medium heat. Move them around a lot, heating them until they change color (to a little darker). When done, pulse all ingredients in the blender until combined. Strain through the chinois.
Note: The amount of oil should total 2 cups. Don't use sesame oil or olive oil not mixed with some other oil.
Salsa Fresca
6 tomatoes, quartered
1/4 white onion
3 jalapenos, halved with seeds
1/2 bunch cilantro
1/4 cup white vinegar
Salt to taste
Put the onion, jalapenos and cilantro in food processor and pulse. Add tomatoes and pulse. Add vinegar and salt and pulse. Serve immediately.
Note: The proportions are two tomatoes to one jalapeno, but taste the salsa and adjust based on the size of the tomatoes.
Salsa Verde
1 bunch cilantro
10 to 15 raw tomatillos
2 jalapenos
20 to 30 cooked tomatillos
Splash of vinegar
1 cup mint
2 tablespoons sugar
Salt to taste
Put jalapenos, raw tomatillos, mint and cilantro in a food processor and puree. Add cooked tomatillos, vinegar, salt and sugar and puree.
Note: To cook tomatillos, boil the raw tomatillos in water until they change color and are tender. Discard the water.
Note: I tried this recipe and I find that it works best without the sugar or with very little sugar.
Note: To make mayonnaise for tacos, add some of the green salsa to regular mayonnaise.
Salsa Asada
6 tomatoes, quartered
1/4 white onion
3 jalapenos, halved with seeds
1/2 bunch cilantro
Salt to taste
Char the tomatoes and jalapenos on the grill. Put the onion, jalapenos and cilantro in food processor and pulse. Add tomatoes and pulse. Add vinegar and salt and pulse. Serve immediately.
Note: The proportions are two tomatoes to one jalapeno, but taste the salsa and adjust based on the size of the tomatoes.
Marinated Chicken Breasts
1 cup raw spinach
1 cup parsley
1 cup oil
Salt (only if needed)
2 tablespoons minced garlic
2 to 4 chicken breasts
Put the spinach, parsley, oil and garlic in a blender and puree. Taste and add salt as needed. Marinate the chicken in the mixture for 1 to 2 hours. Cook the chicken in a pan. Serve with yellow rice and salsa verde.
Note: Do not grill the marinated chicken. The marinade is oil-based and will catch fire.
Sundried Tomato Tapenade
1 tablespoon chile paste with oil (before straining in the chinois; refer to the chile oil recipe above)
1/2 cup vegetable oil
1 cup sundried tomatoes
1 cup chopped spinach
1/2 cup chopped white onion
1/2 tablespoon minced garlic
Salt to taste
Process the sundried tomatoes while pouring oil into the food processor until minced. Add the spinach, white onion, and garlic and pulse. Taste and add salt as needed.
Note: If you want a wetter tapenade, add more chile oil (not with the paste).
Spicy Shrimp
Chile oil
Red and yellow peppers, chopped
4 shrimp
Salt to taste
Wet the shrimp with the chile oil. Put chile oil in a pan and bring to medium high heat. Saute the peppers. Add the shrimps and salt. Plate over white rice with sundried tomato tapenade.
Note: It is also possible to use poblanos instead of yellow peppers.
July 3, 2006
Hierloom Tomato Panzanella
I cannot help but watch Easy Entertaining with Michael Chiarello on Food Network, but he always seems to ruin recipes right when they are starting to sound completely awesome. The other day, however, he made a panzanella, a.k.a. a bread salad, which is one of my favorite things. What follows is his recipe, but this is how I changed it, and it was healthier and still super tasty!
Hierloom Tomato Panzanella
2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving
Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.
Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.
Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan
Preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container. Yield: about 6 cups
- I used nice, vine-ripened tomatoes.
- I completely skipped the olive oil and the tarragon.
- I left the crusts on the bread. Mom always said that is where the vitamins are!
- Of course, I also used regular sea salt rather than grey salt. He is just trying to sell more of his salt.
Hierloom Tomato Panzanella
2 pounds ripe heirloom tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving
Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.
Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.
Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan
Preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container. Yield: about 6 cups
July 3, 2006
Healthy and Fresh: How Long Can They Last?
Shawn and I have been trying to eat a lot more healthy and fresh food. Over the past two weeks, we have tried a few recipes - some better than others. The kebabs pictured below were great but they were way too salty.
However, these strawberries and blueberries were AWESOME and EASY!!! It is also a good use for any extra wine (yeah, right) or an excuse to open another bottle (more like it).
Strawberry-Blueberry Compote with Red Wine Syrup
1 cup dry red wine
1/4 cup sugar
1/2 teaspoon whole black peppercorns
2 (2 1/2-inch) orange rind strips
1 cinnamon stick
1 bay leaf
4 cups sliced strawberries
1 cup blueberries
Combine first 6 ingredients in a small nonaluminum saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup. Drain wine mixture in a colander over a large bowl; discard solids. Add berries; toss to coat. Serve warm or chill up to 2 hours. Yield: 8 servings (serving size: 1/2 cup)
However, these strawberries and blueberries were AWESOME and EASY!!! It is also a good use for any extra wine (yeah, right) or an excuse to open another bottle (more like it).
Strawberry-Blueberry Compote with Red Wine Syrup
1 cup dry red wine
1/4 cup sugar
1/2 teaspoon whole black peppercorns
2 (2 1/2-inch) orange rind strips
1 cinnamon stick
1 bay leaf
4 cups sliced strawberries
1 cup blueberries
Combine first 6 ingredients in a small nonaluminum saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup. Drain wine mixture in a colander over a large bowl; discard solids. Add berries; toss to coat. Serve warm or chill up to 2 hours. Yield: 8 servings (serving size: 1/2 cup)
April 9, 2006
Pork Tenderloin with Guava Bourbon Sauce
This was easy and delicious, and the recipe had plenty of sauce, which, as you know, is a big requirement for me! Enjoy!
Pork Tenderloin with Guava Bourbon Sauce
1 cup fat-free, less-sodium chicken broth
2 ounces finely chopped guava paste
1 (1 1/4-pound) pork tenderloin, trimmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon canola oil
1/2 cup finely chopped shallots
3 tablespoons bourbon
1 1/2 tablespoons whole grain mustard
Combine broth and guava paste in a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or until guava dissolves, stirring constantly. Set aside.
Sprinkle pork with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook for 6 minutes, browning on all sides. Remove pork from pan.
Add oil and shallots to pan; sauté 1 minute. Add bourbon; cook 30 seconds or until liquid almost evaporates. Stir in broth mixture. Return pork to pan, cover, and simmer 13 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; let stand 15 minutes before slicing. Remove pan from heat; gently stir in mustard.
Pork Tenderloin with Guava Bourbon Sauce
1 cup fat-free, less-sodium chicken broth
2 ounces finely chopped guava paste
1 (1 1/4-pound) pork tenderloin, trimmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon canola oil
1/2 cup finely chopped shallots
3 tablespoons bourbon
1 1/2 tablespoons whole grain mustard
Combine broth and guava paste in a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or until guava dissolves, stirring constantly. Set aside.
Sprinkle pork with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook for 6 minutes, browning on all sides. Remove pork from pan.
Add oil and shallots to pan; sauté 1 minute. Add bourbon; cook 30 seconds or until liquid almost evaporates. Stir in broth mixture. Return pork to pan, cover, and simmer 13 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; let stand 15 minutes before slicing. Remove pan from heat; gently stir in mustard.
September 22, 2005
Salad Dressings Galore!
Zinfandel Salad Dressing
1/3 cup sliced green onions
1/4 cup red Zinfandel wine
3 tablespoons red wine vinegar
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup mayonnaise
Combine all ingredients except mayonnaise in blender; blend until onions and garlic are minced. Add mayonnaise and blend until smooth. Refrigerate until cold. Whisk dressing before using. Makes about 1 1/4 cups.
Green Goddess-Chive Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup coarsely chopped fresh chives
1 green onion, coarsely chopped
1 garlic clove, peeled
1 tablespoon tarragon white wine vinegar
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
1 teaspoon sugar
1 teaspoon Worcestershire sauce
Combine all ingredients in blender and blend until smooth. Season dressing to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes 1 1/3 cups.
September 22, 2005
The First Annual Wienerfest - Zee Wurst Party Ever
Shawn had been asking me to have this event for a very long time, and on September 10th, we finally held the first annual Wienerfest! His inspiration a was a sort of Oktoberfest with the main focus on the delicious German wieners and sausages. Thankfully, Jim and Michelle's family make their own delicious wieners and were willing to share ample quantities with us for the party. The favorite - by far - was the ring wiener followed closely by the Bratwurst. Andrew handled cooking these delicacies to perfection while Kim focussed on the salad preparation and making the Flammkuchen. The complete menu was follows:
A lot of people at the party asked about the salad recipes, and they are so simple I am almost embarrassed to post them, but here goes! Note that the carrots and the cucumbers were grated and sliced, respectively, using the Cuisinart food processor. It makes putting these salads together amazingly fast. In addition, the carrot salad and the cabbage salad should be combined with the dressing up to a day in advance. However, the cucumber salad would get slimy if you did that. Instead, wait until about an hour before the party to combine the cucumbers with their dressing.
1 small head red cabbage, grated as for coleslaw
3/4 cup chopped, peeled apple
2 tablespoons salad oil
1/4 cup white vinegar or red wine vinegar
1/3 cup sugar
1/4 teaspoon salt
Mix all ingredients in bowl. Marinate salad at least 2 hours before serving, preferably overnight. Makes 6 servings.
4 cups grated carrot (grated as for hash browns)
2 tablespoons salad oil
3 tablespoons white vinegar
3 tablespoons sugar
Pinch of salt
Mix all ingredients in bowl. Marinate at least 2 hours before serving, preferably overnight. Makes 6 servings.
2 whole cucumbers
1/3 cup finely diced onion
1 clove garlic, chopped
2 sprigs fresh dill, chopped, or 1 teaspoon dried dillweed
2 tablespoons salad oil
3 tablespoons red wine (or cider) vinegar
2 tablespoons sugar
1 teaspoon salt
Pepper to taste
Peel cucumbers, slice thin and drain off excess liquid. Combine with remaining ingredients in bowl; mix well. Marinate at least an hour. Makes 6 servings. Note: For creamy version, use 1/2 cup mayonnaise instead of vinegar and oil.
Rotkrautsalat (Red Cabbage Salad)
Karottensalat (Carrot Salad)
Gurkensalat (Cucumber Salad)
Sauerkraut
Brezeln mit Butter oder Senf (Pretzels with Butter or Mustard)
Wuerste mit Senf (Sausages with Mustard)
Brathendl (Chicken)
Karottensalat (Carrot Salad)
Gurkensalat (Cucumber Salad)
Sauerkraut
Brezeln mit Butter oder Senf (Pretzels with Butter or Mustard)
Wuerste mit Senf (Sausages with Mustard)
Brathendl (Chicken)
A lot of people at the party asked about the salad recipes, and they are so simple I am almost embarrassed to post them, but here goes! Note that the carrots and the cucumbers were grated and sliced, respectively, using the Cuisinart food processor. It makes putting these salads together amazingly fast. In addition, the carrot salad and the cabbage salad should be combined with the dressing up to a day in advance. However, the cucumber salad would get slimy if you did that. Instead, wait until about an hour before the party to combine the cucumbers with their dressing.
Rotkrautsalat
Red Cabbage Salad
Red Cabbage Salad
1 small head red cabbage, grated as for coleslaw
3/4 cup chopped, peeled apple
2 tablespoons salad oil
1/4 cup white vinegar or red wine vinegar
1/3 cup sugar
1/4 teaspoon salt
Mix all ingredients in bowl. Marinate salad at least 2 hours before serving, preferably overnight. Makes 6 servings.
Karottensalat
Carrot Salad
Carrot Salad
4 cups grated carrot (grated as for hash browns)
2 tablespoons salad oil
3 tablespoons white vinegar
3 tablespoons sugar
Pinch of salt
Mix all ingredients in bowl. Marinate at least 2 hours before serving, preferably overnight. Makes 6 servings.
Gurkensalat
Cucumber Salad
Cucumber Salad
2 whole cucumbers
1/3 cup finely diced onion
1 clove garlic, chopped
2 sprigs fresh dill, chopped, or 1 teaspoon dried dillweed
2 tablespoons salad oil
3 tablespoons red wine (or cider) vinegar
2 tablespoons sugar
1 teaspoon salt
Pepper to taste
Peel cucumbers, slice thin and drain off excess liquid. Combine with remaining ingredients in bowl; mix well. Marinate at least an hour. Makes 6 servings. Note: For creamy version, use 1/2 cup mayonnaise instead of vinegar and oil.
September 22, 2005
Beef Carpaccio
I simply LOVE beef carpaccio! So, I had to make some. I bought a beautiful tenderloin from the butcher and served it with the quintessential ingredients - small arugula salad, parmigiano-reggiano, lemon juice and olive oil. Make sure that you have a very sharp knife for the slicing, otherwise you will end up pounding the meat too much, and it will lose its beautiful texture.
Beef Carpaccio
1 pound beef tenderloin
1 clove garlic, halved lengthwise
Lemon juice
Extra-virgin olive oil
Parmigiano-reggiano cheese, grated
Arugula salad tossed with dressing
Trim all fat and membrane from meat and cover with plastic wrap. Partially freeze 1-2 hours until very firm, but not hard frozen. For each of 5 servings, slice meat across the grain 1/8 inch thick. Center 1 slice of beef on a large piece of plastic wrap; then arrange 4-6 slices around it like flower petals. (Slices may touch, not overlap.) Cover with more wrap. Pound evenly and gently with a disk pounder. Meat should be translucent when held up to light. Run a luncheon plate with garlic. Remove 1 sheet of plastic wrap from meat. Invert plate over meat, tuck plastic wrap over plate and flip plate upright. Keep covered and chilled. Repeat for remaining servings. When you are ready to serve, put a small arugula salad in the middle of each plate. Sprinkle plate with lemon juice, olive oil and cheese.
Beef Carpaccio
1 pound beef tenderloin
1 clove garlic, halved lengthwise
Lemon juice
Extra-virgin olive oil
Parmigiano-reggiano cheese, grated
Arugula salad tossed with dressing
Trim all fat and membrane from meat and cover with plastic wrap. Partially freeze 1-2 hours until very firm, but not hard frozen. For each of 5 servings, slice meat across the grain 1/8 inch thick. Center 1 slice of beef on a large piece of plastic wrap; then arrange 4-6 slices around it like flower petals. (Slices may touch, not overlap.) Cover with more wrap. Pound evenly and gently with a disk pounder. Meat should be translucent when held up to light. Run a luncheon plate with garlic. Remove 1 sheet of plastic wrap from meat. Invert plate over meat, tuck plastic wrap over plate and flip plate upright. Keep covered and chilled. Repeat for remaining servings. When you are ready to serve, put a small arugula salad in the middle of each plate. Sprinkle plate with lemon juice, olive oil and cheese.
September 22, 2005
Herbed Goat Cheese Whip with Basil Puree
This recipe would be fabulous for a big party. For two people, it is just too much! I liked its fluffy yet creamy texture when I made it, but after a couple days in the refrigerator, it seemed to turn into goat cheese again.
Herbed Goat Cheese Whip with Basil Puree
Basil Puree:
1 cup (packed) fresh basil leaves
1/2 cup (packed) trimmed fresh Italian parsley sprigs
1/4 cup extra-virgin olive oil
1/4 cup grapeseed oil or canola oil
Herbed Goat Cheese Whip:
1 large head of garlic
1 teaspoon olive oil
1 cup chilled whipping cream
1/4 cup chilled creme fraiche (or sour cream)
1/4 cup chilled mascarpone cheese
2 1/2 cups soft fresh goat cheese
1 tablespoon fresh thyme leaves
Extra-virgin olive oil
Toasts:
1 baguette, cut crosswise into 1/4-inch-thick slices
Extra-virgin olive oil
For the basil puree, blanch basil and parsley in medium saucepan of boiling salted water until wilted and dark green, about 1 minute. Drain. Transfer herbs to bowl of ice water; cool. Squeeze all water out of herbs; place in blender. Add olive and grapeseed oils; puree on low speed 1 minute. Increase speed to high; puree 2 minutes. Transfer to small pitcher; season with salt and pepper.
Preheat oven to 400 degrees Fahrenheit. Cut top 1/2 inch off whole head of garlic. Place garlic on large sheet of foil. Drizzle with 1 teaspoon olive oil. Wrap tightly and roast until tender and golden, about 45 minutes. Cool. Squeeze roasted garlic from the skins into small bowl.
Using an electric mixer on medium speed, beat cream, creme fraiche, and mascarpone in large bowl until peaks form. Add roasted garlic, goat cheese, and thyme; beat on low speed until just blended. Season with salt and pepper.
Preheat oven to 375 degrees Fahrenheit. Arrange bread slices on 2 rimmed baking sheets. Bake until crisp, about 8 minutes. Brush toasts lightly with extra-virgin olive oil.
Spoon herbed goat cheese into wide shallow bowl, spreading to about 1 1/2-inch thickness. Drizzle with olive oil and basil puree. Serve with toasts.
Herbed Goat Cheese Whip with Basil Puree
Basil Puree:
1 cup (packed) fresh basil leaves
1/2 cup (packed) trimmed fresh Italian parsley sprigs
1/4 cup extra-virgin olive oil
1/4 cup grapeseed oil or canola oil
Herbed Goat Cheese Whip:
1 large head of garlic
1 teaspoon olive oil
1 cup chilled whipping cream
1/4 cup chilled creme fraiche (or sour cream)
1/4 cup chilled mascarpone cheese
2 1/2 cups soft fresh goat cheese
1 tablespoon fresh thyme leaves
Extra-virgin olive oil
Toasts:
1 baguette, cut crosswise into 1/4-inch-thick slices
Extra-virgin olive oil
For the basil puree, blanch basil and parsley in medium saucepan of boiling salted water until wilted and dark green, about 1 minute. Drain. Transfer herbs to bowl of ice water; cool. Squeeze all water out of herbs; place in blender. Add olive and grapeseed oils; puree on low speed 1 minute. Increase speed to high; puree 2 minutes. Transfer to small pitcher; season with salt and pepper.
Preheat oven to 400 degrees Fahrenheit. Cut top 1/2 inch off whole head of garlic. Place garlic on large sheet of foil. Drizzle with 1 teaspoon olive oil. Wrap tightly and roast until tender and golden, about 45 minutes. Cool. Squeeze roasted garlic from the skins into small bowl.
Using an electric mixer on medium speed, beat cream, creme fraiche, and mascarpone in large bowl until peaks form. Add roasted garlic, goat cheese, and thyme; beat on low speed until just blended. Season with salt and pepper.
Preheat oven to 375 degrees Fahrenheit. Arrange bread slices on 2 rimmed baking sheets. Bake until crisp, about 8 minutes. Brush toasts lightly with extra-virgin olive oil.
Spoon herbed goat cheese into wide shallow bowl, spreading to about 1 1/2-inch thickness. Drizzle with olive oil and basil puree. Serve with toasts.
September 12, 2005
Roederer Jello
I am always willing to try something new, especially if it involves sparkling wine like Roederer! This sparkling jello cocktail is really light and fruity with a distinct flavor of sparkling wine. I originally put bananas in the mix, but they do not do so well if you decide to let the jello sit in the refrigerator for a day or two. Also, I would eat this sooner rather than later. Some of the sparkling wine taste seems to dissipate as the days go by. Finally, do not use all of the fruit if you want more of a cocktail feel to this dessert.
Sparkling Wine Jello
3 1/2 teaspoons unflavored gelatin
2 2/3 cups sparkling wine, divided
2/3 cup sugar
4 teaspoons fresh lemon juice
2 cups sliced strawberries
1 1/3 cups fresh blueberries
2/3 cup fresh raspberries
Sprinkle gelatin over 2/3 cup wine in a small saucepan, and let stand 5 minutes. Place saucepan over low heat; cook 5 minutes or until gelatin dissolves, stirring constantly.
Combine sugar and 2/3 cup wine in a medium saucepan over medium heat; cook 5 minutes or until sugar dissolves, stirring the mixture frequently. Remove from heat; stir in remaining 1 1/3 cups wine. Add gelatin mixture and lemon juice, stirring well.
Divide mixture evenly among 8 (6-ounce) champagne or martini glasses. Combine the strawberries, blueberries and raspberries. Stir about 1/2 cup fruit mixture into each glass; cover and chill 6 hours or overnight. Yield 8 servings.
Sparkling Wine Jello
3 1/2 teaspoons unflavored gelatin
2 2/3 cups sparkling wine, divided
2/3 cup sugar
4 teaspoons fresh lemon juice
2 cups sliced strawberries
1 1/3 cups fresh blueberries
2/3 cup fresh raspberries
Sprinkle gelatin over 2/3 cup wine in a small saucepan, and let stand 5 minutes. Place saucepan over low heat; cook 5 minutes or until gelatin dissolves, stirring constantly.
Combine sugar and 2/3 cup wine in a medium saucepan over medium heat; cook 5 minutes or until sugar dissolves, stirring the mixture frequently. Remove from heat; stir in remaining 1 1/3 cups wine. Add gelatin mixture and lemon juice, stirring well.
Divide mixture evenly among 8 (6-ounce) champagne or martini glasses. Combine the strawberries, blueberries and raspberries. Stir about 1/2 cup fruit mixture into each glass; cover and chill 6 hours or overnight. Yield 8 servings.
September 12, 2005
Hot Spinach-Artichoke Dip
I have another hot artichoke dip recipe, but this one is really great with the spinach and the slightly spicy pepper jack cheese! It is easy to make and can be served with Triscuits, toasted slices of baguette, bagel chips or even crudite! Enjoy!
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees Fahrenheit. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.
Hot Spinach-Artichoke Dip
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees Fahrenheit. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.
September 12, 2005
Petits Pots de Chocolat
This is another very special recipe of my mother's. Not only does it have a delicious, intensely chocolate taste, but it is easy to make - once you know how. Some tips I have learned from my failed attempts: 1) Use a blender, not a Cuisinart food processor. The milk leaks out everywhere. 2) Make sure that everything is very well combined. If you find that you have a deep thick sludge mixture at the bottom, your pots will probably not set. 3) Allow enough time for your pots to set. If possible, make this the day before.
Mom's recipe says to, "Top with spirals of whipped cream, sprinkle with chopped pistachio nuts." I prefer it as is with a great glass of bold red wine. Yummy!
Petits Pots de Chocolat
Little Chocolate Pots
1 1/2 cups milk
2 cups chocolate chips
2 eggs
1/4 cup sugar
Pinch of salt
Pour milk in heavy saucepan and heat to boiling point.
Combine remaining ingredients in blender container. Pour in the hot milk, then blend at low speed for one minute or until smooth. Pour into 6 custard cups, then chill for at least 2 hours before serving. Makes 6 servings.
Mom's recipe says to, "Top with spirals of whipped cream, sprinkle with chopped pistachio nuts." I prefer it as is with a great glass of bold red wine. Yummy!
Petits Pots de Chocolat
Little Chocolate Pots
1 1/2 cups milk
2 cups chocolate chips
2 eggs
1/4 cup sugar
Pinch of salt
Pour milk in heavy saucepan and heat to boiling point.
Combine remaining ingredients in blender container. Pour in the hot milk, then blend at low speed for one minute or until smooth. Pour into 6 custard cups, then chill for at least 2 hours before serving. Makes 6 servings.
September 12, 2005
Best Pinot Noir Ever
The best pinot noir Shawn and I have ever had was Ken Wright Cellars Nysa Vineyard 2003 Pinot Noir. We enjoyed one bottle on Orcas Island, and we brought one home from Seattle. Here, you see the bottle, Shawn's glass, as well as lamb and parsley potatoes. The wine outshined the dish by far.
September 12, 2005
Parmesan Salad Cups
Shawn and I wanted to have a special dinner so that we could drink our wine from Seattle. I made parmesan salad cups, roast lamb with parsley potatoes, and petit pots de chocolat. Everything was delicious! I will post the photos and the recipes here for all to enjoy!
Parmesan Salad Cups
1 tablespoon grated parmesan cheese per cup
Butter lettuce
Grape tomatoes, halved
Salad dressing
Preheat oven to 375 degrees Fahrenheit. Spread the tablespoon parmesan cheese thinly in a circle on a Silpat on top of a cookie sheet. Bake for 15 minutes. When it is cool enough to handle, lift the circle off of the Silpat with a cake spatula. Put upside down on a bowl to cool for at least 10 minutes. Fill with salad and serve with dressing on the side.
Parmesan Salad Cups
1 tablespoon grated parmesan cheese per cup
Butter lettuce
Grape tomatoes, halved
Salad dressing
Preheat oven to 375 degrees Fahrenheit. Spread the tablespoon parmesan cheese thinly in a circle on a Silpat on top of a cookie sheet. Bake for 15 minutes. When it is cool enough to handle, lift the circle off of the Silpat with a cake spatula. Put upside down on a bowl to cool for at least 10 minutes. Fill with salad and serve with dressing on the side.
September 12, 2005
Russian Cream
Shawn brings Russian creme with strawberries (also called Strawberries Romanoff) from La Madeleine, and it definitely hits the spot, but my mother's recipe is by far the best! She gave me a copy of it in German, but here is the secret, loosely translated (with additional notes) for you to enjoy!
Russian Cream
4 egg yolks
3 1/2 ounces sugar
2 tablespoons brandy
1 tablespoon Myer's Jamaican rum
1 pint heavy whipping cream
In a large bowl, beat the egg yolks and the sugar until foamy. Add the brandy and the rum to the sugar mixture and beat to incorporate. In another bowl, beat the whipping cream until it is light and fluffy. Add the whipping cream gently to the sugar mixture.
Russian Cream
4 egg yolks
3 1/2 ounces sugar
2 tablespoons brandy
1 tablespoon Myer's Jamaican rum
1 pint heavy whipping cream
In a large bowl, beat the egg yolks and the sugar until foamy. Add the brandy and the rum to the sugar mixture and beat to incorporate. In another bowl, beat the whipping cream until it is light and fluffy. Add the whipping cream gently to the sugar mixture.
September 12, 2005
Creamy Goat Cheese Dressing
It is absolutely no secret that I adore goat cheese. This recipe is another wonderful use for the tangy soft fresh goat cheese. I am working to perfect it. It still needs a little something (I am thinking chives) to make it more than two stars.
Creamy Goat Cheese Dressing
2 ounces fresh goat cheese
3/4 cup buttermilk
1 teaspoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt 1/4 teaspoon freshly ground pepper
Combine all of the ingredients in the jar of a blender. Blend until the dressing is smooth and creamy. (It should have the consistency of a ranch dressing.) Season with salt and pepper.
Creamy Goat Cheese Dressing
2 ounces fresh goat cheese
3/4 cup buttermilk
1 teaspoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt 1/4 teaspoon freshly ground pepper
Combine all of the ingredients in the jar of a blender. Blend until the dressing is smooth and creamy. (It should have the consistency of a ranch dressing.) Season with salt and pepper.
September 12, 2005
Chicken Salad
On September 1, Shawn requested something light for dinner, and I was happy to oblige! We enjoyed chicken salad, iceberg salad with creamy goat cheese dressing, and finally my mother's delicious Russian cream with strawberries. Yummy! I will post all of the recipes. This is a simple one for chicken salad.
Chicken Salad
3 1/2 to 4 pounds rotisserie chicken (chopped)
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 red onion, finely chopped
1 1/2 cups grape tomatoes, halved
In a large bowl, gently toss all of the ingredients together.
Chicken Salad
3 1/2 to 4 pounds rotisserie chicken (chopped)
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 red onion, finely chopped
1 1/2 cups grape tomatoes, halved
In a large bowl, gently toss all of the ingredients together.
August 30, 2005
Scallion-Chicken Noodles
This is a version of the Cantonese baahk chit gai (a whole poached chicken chopped into bite-sized pieces with the bone, served with ginger-scallion dipping sauce), which is much easier to eat and a very tasty treat! :)
Scallion-Chicken Noodles
1/2 pound skinless, boneless chicken breasts
3/4 pound dried linguine
1/2 cup peanut oil
2 cups finely chopped scallions
2 tablespoons finely grated fresh ginger
4 tablespoons soy sauce
2 teaspoons Asian sesame oil
Two pinches sugar
Salt and freshly ground pepper
1/2 cup finely chopped cilantro leaves
Bring a saucepan of water to a boil. Add the chicken breasts and bring back to a boil. Remove from heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut into bite-sized pieces.
Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water.
Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the linguine and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in cilantro, transfer to bowls and serve. Yield 4 servings.
Scallion-Chicken Noodles
1/2 pound skinless, boneless chicken breasts
3/4 pound dried linguine
1/2 cup peanut oil
2 cups finely chopped scallions
2 tablespoons finely grated fresh ginger
4 tablespoons soy sauce
2 teaspoons Asian sesame oil
Two pinches sugar
Salt and freshly ground pepper
1/2 cup finely chopped cilantro leaves
Bring a saucepan of water to a boil. Add the chicken breasts and bring back to a boil. Remove from heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut into bite-sized pieces.
Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water.
Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the linguine and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in cilantro, transfer to bowls and serve. Yield 4 servings.
August 30, 2005
Benihana's Salad Dressing
Who does not love those ice cold iceberg salads that they serve at Benihana's (or any other Japanese hibatchi restaurant) before the chef comes to the table? This restaurant is authentic. My mother cut it out of the Miami Herald a long time ago. It is easy to make, and it comes out perfectly. Letting the dressing sit in the fridge for a few hours or overnight will let the flavors blend and make sure that it is cold!
Remember when you are gathering the ingredients for this one that there is Chinese rice wine vinegar and Japanese rice wine vinegar. For this recipe, you should use the Japanese rice wine vinegar. Also, make sure that it is not seasoned!
Benihana's Salad Dressing
1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon minced fresh ginger root
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
Dash each of salt and pepper
Combine all ingredients in the work bowl of food processor fitted with a steel knife; process until almost smooth. Makes about 1 cup or 6 servings.
Remember when you are gathering the ingredients for this one that there is Chinese rice wine vinegar and Japanese rice wine vinegar. For this recipe, you should use the Japanese rice wine vinegar. Also, make sure that it is not seasoned!
Benihana's Salad Dressing
1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon minced fresh ginger root
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
Dash each of salt and pepper
Combine all ingredients in the work bowl of food processor fitted with a steel knife; process until almost smooth. Makes about 1 cup or 6 servings.
Comments
What a piry you don't cook for us. When do you visit Bloomingdale, NL ?
August 15, 2005
Chicken Florentine
Here is the chicken florentine recipe from our spinach dinner on Sunday. The chicken breasts were so huge that only two fit on the pastry. I think that next time I would trim the chicken breasts so that it comes out to four servings. Neither Shawn nor I could finish it, but he really liked it! :)
Chicken Florentine
1 sheet Pepperidge Fram frozen puff pastry
2 whole chicken breasts, split and boned
2 tablespoons butter
1 package (10 oz.) frozen creamed spinach, thawed
1/4 cup grated Parmesan cheese
1/4 cup chopped toasted pine nuts
1 tablespoon chopped fresh basil
1 small clove garlic, minced
1 egg beaten with 1 tablespoon water
Thaw pastry 20 minutes. In medium skillet, brown chicken breasts in hot butter; set aside. In small bowl, combine spinach, Parmesan, pine nuts, basil and garlic. Preheat oven to 375 degrees Fahrenheit. Roll pastry on a lightly floured surface to 14-inch square; cut into four 7-inch squares. Spoon spinach mixture in center of each square; top with chicken breasts. Wrap pastry to enclose chicken; seal. Place seam side down on ungreased baking sheet. Brush with egg wash and sprinkle with additional Parmesan. Bake 20 minutes or until golden. Makes 4 servings.
Chicken Florentine
1 sheet Pepperidge Fram frozen puff pastry
2 whole chicken breasts, split and boned
2 tablespoons butter
1 package (10 oz.) frozen creamed spinach, thawed
1/4 cup grated Parmesan cheese
1/4 cup chopped toasted pine nuts
1 tablespoon chopped fresh basil
1 small clove garlic, minced
1 egg beaten with 1 tablespoon water
Thaw pastry 20 minutes. In medium skillet, brown chicken breasts in hot butter; set aside. In small bowl, combine spinach, Parmesan, pine nuts, basil and garlic. Preheat oven to 375 degrees Fahrenheit. Roll pastry on a lightly floured surface to 14-inch square; cut into four 7-inch squares. Spoon spinach mixture in center of each square; top with chicken breasts. Wrap pastry to enclose chicken; seal. Place seam side down on ungreased baking sheet. Brush with egg wash and sprinkle with additional Parmesan. Bake 20 minutes or until golden. Makes 4 servings.
August 15, 2005
Individual Spinach-Asiago Gratins
Sunday evening, Shawn and I enjoyed a spinach-inspired dinner that would make Popeye proud: spinach-Asiago gratins and chicken florentine. These gratins were especially delightful. I hope that I can make them for Kim, when Andrew and Kim come to visit in September. If I like it, vegetarians will LOVE it! :)
Individual Spinach-Asiago Gratins
Cooking spray
1 teaspoon butter
1/2 cup finely chopped Walla Walla or other sweet onion
2 garlic cloves, minced
1 (10-ounce) bag fresh spinach, coarsely chopped
1 1/2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
1/4 cup (1-ounce) grated fresh Asiago cheese
1 (1-ounce) slice white bread, torn into pieces
1 tablespoon chopped fresh parsley
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add butter; swirl pan until butter melts. Add onion and garlic; saute 3 minutes or until tender. Add half of the spinach; cook 2 minutes or until spinach begins to wilt, stirring frequently. Add remaining half of spinach; cook 2 minutes or until spinach wilts, stirring frequently. Remove pan from heat.
Place flour in a small bowl; gradually add milk, stirring with a whisk. Stir flour mixture into spinach mixture; add salt, pepper, and nutmeg. Cook over medium-high heat 3 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among 4 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a baking sheet.
Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Add parsley; pulse 3 times or until combined. Sprinkle about 2 tablespoons breadcrumb mixture over each serving. Broil 1 minute or until browned. Yield: 4 servings.
Individual Spinach-Asiago Gratins
Cooking spray
1 teaspoon butter
1/2 cup finely chopped Walla Walla or other sweet onion
2 garlic cloves, minced
1 (10-ounce) bag fresh spinach, coarsely chopped
1 1/2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
1/4 cup (1-ounce) grated fresh Asiago cheese
1 (1-ounce) slice white bread, torn into pieces
1 tablespoon chopped fresh parsley
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add butter; swirl pan until butter melts. Add onion and garlic; saute 3 minutes or until tender. Add half of the spinach; cook 2 minutes or until spinach begins to wilt, stirring frequently. Add remaining half of spinach; cook 2 minutes or until spinach wilts, stirring frequently. Remove pan from heat.
Place flour in a small bowl; gradually add milk, stirring with a whisk. Stir flour mixture into spinach mixture; add salt, pepper, and nutmeg. Cook over medium-high heat 3 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among 4 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a baking sheet.
Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Add parsley; pulse 3 times or until combined. Sprinkle about 2 tablespoons breadcrumb mixture over each serving. Broil 1 minute or until browned. Yield: 4 servings.
Comments
Not too sure about the spinach but that big bread roll looks GREAT :)
June 13, 2005
Grilled Peaches and Pork
This is the season for peaches, so why not peaches and pork? Two great tastes that taste great together! Yummy!
Grilled Peaches and Pork
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
Cooking spray
6 cups trimmed arugula
1 teaspoon turbinado
Place each piece of pork between two sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.
Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occassionally.
Preheat grill to medium heat.
Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.
Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.
Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.
Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar. Yield: 4 servings.
Grilled Peaches and Pork
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
Cooking spray
6 cups trimmed arugula
1 teaspoon turbinado
Place each piece of pork between two sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.
Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occassionally.
Preheat grill to medium heat.
Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.
Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.
Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.
Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar. Yield: 4 servings.
June 13, 2005
Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
This appetizer is light, rich and delicious. Shawn likes the nod to the traditional quesadilla. I like the warm and runny Brie cheese with the sweet peaches! So easy and so yummy! :)
Peach and Brie Quesadillas
with Lime-Honey Dipping Sauce
Sauce:
2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind
Quesadillas:
1 cup thinly sliced peeled firm ripe peaches (about 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 8-inch fat-free flour tortillas
Cooking spray
To prepare sauce, combine the first three ingredients, stirring with a whisk; set aside.
To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place two quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Yield: 6 servings.
Peach and Brie Quesadillas
with Lime-Honey Dipping Sauce
Sauce:
2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind
Quesadillas:
1 cup thinly sliced peeled firm ripe peaches (about 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 8-inch fat-free flour tortillas
Cooking spray
To prepare sauce, combine the first three ingredients, stirring with a whisk; set aside.
To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place two quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Yield: 6 servings.
Comments
Hmmm, I count 4 wedges in each quesadilla which would yield 8 servings ....
June 12, 2005
Nectarine, Prosciutto, and Arugula Bundles
These appetizers are so easy and perfect for the summer bounty of sweet nectarines. Arugula's peppery addition to the equation gives the dish texture and flavor. This is really a great new version of the more traditional melon and prosciutto. The bundles can be made up to an hour in advance. Just cover them with plastic wrap, and refrigerate until ready to serve. Pass the prosecco!
Nectarine, Prosciutto, and Arugula Bundles
4 cups lightly packed trimmed arugula
1 teaspoon extra virgin olive oil
1/8 teaspoon freshly ground black pepper
12 1/2-ounce slices prosciutto, each cut in half lengthwise
3 nectarines, each cut into 8 wedges (about 3/4 pound)
Combine first three ingredients in a large bowl; toss gently to combine. Arrange 3 or 4 arugula leaves at one end of one prosciutto strip. Place 1 nectarine wedge on top of arugula; roll up. Place bundle, seam side down, on a serving plate. Repeat procedure with remaining arugula, prosciutto, and nectarines. Yield: 8 servings.
Nectarine, Prosciutto, and Arugula Bundles
4 cups lightly packed trimmed arugula
1 teaspoon extra virgin olive oil
1/8 teaspoon freshly ground black pepper
12 1/2-ounce slices prosciutto, each cut in half lengthwise
3 nectarines, each cut into 8 wedges (about 3/4 pound)
Combine first three ingredients in a large bowl; toss gently to combine. Arrange 3 or 4 arugula leaves at one end of one prosciutto strip. Place 1 nectarine wedge on top of arugula; roll up. Place bundle, seam side down, on a serving plate. Repeat procedure with remaining arugula, prosciutto, and nectarines. Yield: 8 servings.
June 12, 2005
Lemony Moroccan-Style Chicken Kebabs
International dishes in all their glory are very trendy right now, but I have been very reluctant to try my hand at Moroccan food. I am simply unfamiliar with the cuisine. Couscous, tangines, preserved lemons, it all sounds odd. This recipe, on the other hand, is lemony and lovely. The kebabs are easy to grill, and the sauce is cool and light. Enjoy!
Lemony Moroccan-Style Chicken Kebabs
For the marinade:
2 lemons
6 cloves garlic, peeled
2 1/8-inch-thick slices peeled fresh ginger
1 teaspoon dried majoram
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/8 teaspoon ground cinnamon
Pinch saffron threads
1 teaspoon light brown sugar
2 1/2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
For the kebabs:
2 1/2 pounds boneless, skinless chicken breasts, trimmed of excess fat and cut into 2-inch chunks
1 sweet onion (like Vidalia), cut into 1-inch pieces
1 red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
For the yogurt-lemon sauce:
1 seedless cucumber, cut into 1/2-inch dice
1/2 cup chopped fresh cilantro
2 cups plain whole-milk yogurt
Kosher salt
Make the marinade: Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minutes (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste. Set 2 tablespoons aside to use for the yogurt sauce.
Marinate the chicken: Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.
Grill the kebabs: Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don't scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade. Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 minutes until the chicken is firm and shows no redness when cut into, about 10 to 15 minutes. Check several pieces of chicken to be sure.
Make the sauce: Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery.)
To serve: Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.
Lemony Moroccan-Style Chicken Kebabs
For the marinade:
2 lemons
6 cloves garlic, peeled
2 1/8-inch-thick slices peeled fresh ginger
1 teaspoon dried majoram
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/8 teaspoon ground cinnamon
Pinch saffron threads
1 teaspoon light brown sugar
2 1/2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
For the kebabs:
2 1/2 pounds boneless, skinless chicken breasts, trimmed of excess fat and cut into 2-inch chunks
1 sweet onion (like Vidalia), cut into 1-inch pieces
1 red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
For the yogurt-lemon sauce:
1 seedless cucumber, cut into 1/2-inch dice
1/2 cup chopped fresh cilantro
2 cups plain whole-milk yogurt
Kosher salt
Make the marinade: Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minutes (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste. Set 2 tablespoons aside to use for the yogurt sauce.
Marinate the chicken: Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.
Grill the kebabs: Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don't scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade. Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 minutes until the chicken is firm and shows no redness when cut into, about 10 to 15 minutes. Check several pieces of chicken to be sure.
Make the sauce: Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery.)
To serve: Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.
June 11, 2005
Streusel-Topped Key Lime Squares
Would you like to know how many key limes it takes to make a 1/2 cup of juice? Try this recipe and find out! If squeezing that many miniscule limes does not break you, one bite of this unexpectedly super tart will at least shock you! :)
Streusel-Topped Key Lime Squares
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon grated lime rind
1/8 teaspoon salt
1/8 teaspoon lemon extract
1 cup all-purpose flour
Cooking spray
2/3 cup granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup fresh key lime juice
3 large eggs
1 tablespoon powdered sugar
Preheat oven to 350 degrees Fahrenheit.
Place first five ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup of flour to butter fixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside. Bake at 350 degrees Fahrenheit for 12 minutes or until just beginning to brown.
Combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake at 350 degrees Fahrenheit for 12 minutes.
Remove pan from oven (do not turn over off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove from oven; cool in pan on a wire rack. Sprinkle evenly with powdered sugar. Yield: 16 servings.
Streusel-Topped Key Lime Squares
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon grated lime rind
1/8 teaspoon salt
1/8 teaspoon lemon extract
1 cup all-purpose flour
Cooking spray
2/3 cup granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup fresh key lime juice
3 large eggs
1 tablespoon powdered sugar
Preheat oven to 350 degrees Fahrenheit.
Place first five ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup of flour to butter fixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside. Bake at 350 degrees Fahrenheit for 12 minutes or until just beginning to brown.
Combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake at 350 degrees Fahrenheit for 12 minutes.
Remove pan from oven (do not turn over off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove from oven; cool in pan on a wire rack. Sprinkle evenly with powdered sugar. Yield: 16 servings.
May 6, 2005
Goat Cheese and Salami Sandwiches with Truffle Oil
This is just one of the easiest appetizers ever and has three of my all-time favorite ingredients: goat cheese, salami and truffles! My mouth is already watering... Slurp!
Goat Cheese and Salami Sandwiches with Truffle Oil
1 cup soft fresh goat cheese
12 1/3-inch-thick baguette slices
24 thin slices salami
24 arugula leaves
Shaved Pecorino Romano cheese
Truffle oil
Spread 1 generous tablespoon goat cheese over each baguette slice, overlapping slightly. Top with arugula and Pecorino Romano shavings. Drizzle with 1 or 2 drops of truffle oil and serve.
Goat Cheese and Salami Sandwiches with Truffle Oil
1 cup soft fresh goat cheese
12 1/3-inch-thick baguette slices
24 thin slices salami
24 arugula leaves
Shaved Pecorino Romano cheese
Truffle oil
Spread 1 generous tablespoon goat cheese over each baguette slice, overlapping slightly. Top with arugula and Pecorino Romano shavings. Drizzle with 1 or 2 drops of truffle oil and serve.
May 6, 2005
Cherry Tomato and Lemon Salad
This salad was a refreshing new take on the traditional tomato and basil salad. Shawn said that the lemon was very unexpected and bright. Enjoy!
Cherry Tomato and Lemon Salad
2 large lemons
1 tablespoon sugar
1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered
3 tablespoons chopped fresh chives
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl. Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop). Makes 4 servings.
Cherry Tomato and Lemon Salad
2 large lemons
1 tablespoon sugar
1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered
3 tablespoons chopped fresh chives
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl. Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop). Makes 4 servings.
May 6, 2005
Lemon Pound Cake
This pound cake is DELICIOUS! The zest in the batter and the glaze brushed on the outside made this pound cake tart and moist. I made two more for Mona's shower at our house, and even JB enjoyed the leftovers! :)
Lemon Pound Cake
1 1/2 cups plus 2 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
9 tablespoons unsalted butter
4 oz. cream cheese
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
5 tablespoons fresh lemon juice
Finely grated zest of 1 lemon
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325 degrees Fahrenheit. Grease and flour a lemon bread pan; tap out excess flour.
Over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add 1 1/2 cups of the sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and 2 Tbs. of the lemon juice.
Reduce the speed to low and add the flour mixture in three additions, beating each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest.
Spoon the batter into the prepared pan. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 70 to 75 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, in a small saucepan over medium heat, whisk together the remaining 3 Tbs. lemon juice and the 1?4 cup sugar until the sugar is dissolved. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Serves 8 to 10.
Lemon Pound Cake
1 1/2 cups plus 2 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
9 tablespoons unsalted butter
4 oz. cream cheese
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
5 tablespoons fresh lemon juice
Finely grated zest of 1 lemon
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325 degrees Fahrenheit. Grease and flour a lemon bread pan; tap out excess flour.
Over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add 1 1/2 cups of the sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and 2 Tbs. of the lemon juice.
Reduce the speed to low and add the flour mixture in three additions, beating each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest.
Spoon the batter into the prepared pan. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 70 to 75 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, in a small saucepan over medium heat, whisk together the remaining 3 Tbs. lemon juice and the 1?4 cup sugar until the sugar is dissolved. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Serves 8 to 10.
Comments
Hmmmmm. . . That one I might just have to try :)
April 24, 2005
Chiles Rellenos and Chile Verde
Since we went all Chinese yesterday, we decided to go Mexican today! Shawn finally treated me to some of his chiles rellenos this evening, and they were wonderful! He makes them with wonton wrappers, roasted poblano peppers, stuffs them with lovely oozy cheese, and then deep fries the medium-spicy packages. I am salivating just thinking about them! :) I made chile verde to accompany the peppers. It was the first time that I had worked with tomatillos, but the recipe is easy, and the results were very tasty! Ole!
Chile Verde
1 tablespoon canola oil
2 (1-pound) pork tenderloins, trimmed and cut into 1-inch cubes
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
4 cups chopped onion
2 pounds small tomatillos, husks and stems removed and quartered
1 pound Anaheim or poblano chiles (about 4 medium), cut into 1-inch pieces
6 garlic cloves, chopped
3 cups water
1 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Heat the canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and saute 5 minutes, browning on all sides. Remove pork from the pan.
Add onion, tomatillos, chiles, and garlic to pan; saute 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook two hours or until pork is tender, stirring occassionally. Yields eight servings.
Chile Verde
1 tablespoon canola oil
2 (1-pound) pork tenderloins, trimmed and cut into 1-inch cubes
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
4 cups chopped onion
2 pounds small tomatillos, husks and stems removed and quartered
1 pound Anaheim or poblano chiles (about 4 medium), cut into 1-inch pieces
6 garlic cloves, chopped
3 cups water
1 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Heat the canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and saute 5 minutes, browning on all sides. Remove pork from the pan.
Add onion, tomatillos, chiles, and garlic to pan; saute 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook two hours or until pork is tender, stirring occassionally. Yields eight servings.
April 23, 2005
Chinese Pork Party
Shawn and I spent the evening of April 23 experimenting with some Chinese recipes for pork. We started with steamed potstickers with a delicious dipping sauce. Our makeshift steamer could have used some help though. Also, for the record, the potstickers do not keep. We enjoyed delicious pork and snow peas with steamed rice for our entree. Yummy and very easy! :)
Steamed Pork Dumplings
with Sweet-and-Sour Dipping Sauce
Sauce:
2 tablespoons minced red bell pepper
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons grated peeled fresh ginger
Dumplings:
2 teaspoons canola oil
1 cup finely chopped leek (about 1 large)
1 tablespoon grated peeled fresh ginger
1 tablespoon mirin (sweet rice wine)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 pound ground pork
30 wonton wrappers
30 1/4-inch-thick slices carrot (about 3 large carrots
To prepare sauce, combine the first five ingredients.
To prepare dumplings, heat oil in a medium nonstick over medium-high heat. Add pork and cook until mostly done. Add leek and 1 tablespoon ginger; saute 3 minutes. Remove from heat. Combine leek mixture, mirin, salt, and black pepper, stirring well.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon pork mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
Add water to a wok or large skillet to a depth of 1 inch; bring to a boil. Line a bamboo steamer with 15 carrot slices; arrange 15 dumplings on top of carrot slices. Cover with steamer lid. Place steamer in pan; steam dumplings 12 minutes. Remove dumplings from steamer; cover and keep warm. Repeat procedure with the remaining carrot slices and dumplings. Serve with sauce. Yield: 10 servings.
Pork Tenderloin Medallions
with Chinese Ginger and Lemon Sauce
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/2-inch-thick slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions
Combine the first three ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next five ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scaping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions. Yield: 4 servings. Serve with steamed rice and stir-fried snow peas and green onions.
1 tablespoon peanut oil
1 tablespoon peeled fresh ginger
2 cups snow peas
1/2 cup thinly sliced green onions
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat peanut oil in a large nonstick skillet over medium-high heat. Add fresh ginger; saute 30 seconds. Add snow peas; saute 1 minute. Add green onions; saute 30 seconds. Add water; cook 30 seconds or until snow peas are tender, stirring constantly. Stir in salt and black pepper.
Steamed Pork Dumplings
with Sweet-and-Sour Dipping Sauce
Sauce:
2 tablespoons minced red bell pepper
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons grated peeled fresh ginger
Dumplings:
2 teaspoons canola oil
1 cup finely chopped leek (about 1 large)
1 tablespoon grated peeled fresh ginger
1 tablespoon mirin (sweet rice wine)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 pound ground pork
30 wonton wrappers
30 1/4-inch-thick slices carrot (about 3 large carrots
To prepare sauce, combine the first five ingredients.
To prepare dumplings, heat oil in a medium nonstick over medium-high heat. Add pork and cook until mostly done. Add leek and 1 tablespoon ginger; saute 3 minutes. Remove from heat. Combine leek mixture, mirin, salt, and black pepper, stirring well.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon pork mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
Add water to a wok or large skillet to a depth of 1 inch; bring to a boil. Line a bamboo steamer with 15 carrot slices; arrange 15 dumplings on top of carrot slices. Cover with steamer lid. Place steamer in pan; steam dumplings 12 minutes. Remove dumplings from steamer; cover and keep warm. Repeat procedure with the remaining carrot slices and dumplings. Serve with sauce. Yield: 10 servings.
Pork Tenderloin Medallions
with Chinese Ginger and Lemon Sauce
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/2-inch-thick slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions
Combine the first three ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next five ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scaping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions. Yield: 4 servings. Serve with steamed rice and stir-fried snow peas and green onions.
Stir-Fried Snow Peas and Green Onions
1 tablespoon peanut oil
1 tablespoon peeled fresh ginger
2 cups snow peas
1/2 cup thinly sliced green onions
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat peanut oil in a large nonstick skillet over medium-high heat. Add fresh ginger; saute 30 seconds. Add snow peas; saute 1 minute. Add green onions; saute 30 seconds. Add water; cook 30 seconds or until snow peas are tender, stirring constantly. Stir in salt and black pepper.
April 11, 2005
Pappardelle with Tomatoes, Arugula and Parmesan
Shawn and I entered the kitchen again for our typical Sunday home cooking. We chose a recipe that looked and tasted light, healthy and delicious. We could not find any fresh pappardelle, so we used tagliatelle. We also could not find any yellow tear-drop tomatoes, so we used a medium-sized yellow tomato instead. The result was wonderful and gently lemony. Combining the hot pasta and tomato mixture gently wilts the arugula and softens the cheese. Yum!
Pappardelle with Tomatoes, Arugula and Parmesan
9 ounces uncooked pappardelle (wide ribbon pasta)
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 1/2 cups halved yellow tear-drop cherry tomatoes (pear-shaped)
1 1/2 cups halved grape or cherry tomatoes
4 tablespoons fresh lemon juice
1 teaspoon salt
5 cups loosely packed, trimmed arugula
1/3 cup (1 1/2 ounces) shaved fresh Parmesan cheese
2 bacon slices, cooked and crumbled
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet; cook 1 minute or until garlic is fragrant. Add tomatoes; cook 45 seconds or just until heated, stirring gently. Remove skillet from heat; stir in lemon juice and salt. Combine hot pasta, arugula, and warm tomato mixture in a large bowl, tossing to coat. Top with Parmesan cheese and cooked bacon.
Pappardelle with Tomatoes, Arugula and Parmesan
9 ounces uncooked pappardelle (wide ribbon pasta)
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
1 1/2 cups halved yellow tear-drop cherry tomatoes (pear-shaped)
1 1/2 cups halved grape or cherry tomatoes
4 tablespoons fresh lemon juice
1 teaspoon salt
5 cups loosely packed, trimmed arugula
1/3 cup (1 1/2 ounces) shaved fresh Parmesan cheese
2 bacon slices, cooked and crumbled
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet; cook 1 minute or until garlic is fragrant. Add tomatoes; cook 45 seconds or just until heated, stirring gently. Remove skillet from heat; stir in lemon juice and salt. Combine hot pasta, arugula, and warm tomato mixture in a large bowl, tossing to coat. Top with Parmesan cheese and cooked bacon.
April 11, 2005
Greek Seasoning for Chicken or Pork
Our third culinary adventure on Saturday was a spice rub that was touted in one of my cookbooks as a "Southwest Seasoning for Pork and Chicken". Shawn put together the rub, and we covered two chicken breasts with the rub and some olive oil. Admittedly, the result was more like a Greek or Lebanese seasoning. Shawn did not like the anise (tastes like licorice) in the rub. I did not notice it in particular, but then a glass of pernod never passed me by! ;P I would like to try it again with some tzatziki, but for now, it is not one of our high-scoring recipes.
Greek Seasoning for Chicken or Pork
2 teaspoons whole coriander seeds
2 teaspoons cumin seeds
1 teaspoon whole allspice berries
2 teaspoons dried cilantro
1 teaspoon garlic powder
1 teaspoon red chile powder
1/2 teaspoon freshly cracked black pepper
1 teaspoon kosher salt
1 tablespoon brown sugar
Combine coriander seeds, cumin seeds, allspice berries, and cilantro in a small dry saute skillet over medium heat, stirring or shaking the pan as needed until spices are light brown and aromatic, about 10 minutes. Remove from heat. When cool, pour them into a small food processor, clean coffee grinder, or mortar and grind to a powder. Combine with remaining ingredients. Store in a tightly sealed jar.
Greek Seasoning for Chicken or Pork
2 teaspoons whole coriander seeds
2 teaspoons cumin seeds
1 teaspoon whole allspice berries
2 teaspoons dried cilantro
1 teaspoon garlic powder
1 teaspoon red chile powder
1/2 teaspoon freshly cracked black pepper
1 teaspoon kosher salt
1 tablespoon brown sugar
Combine coriander seeds, cumin seeds, allspice berries, and cilantro in a small dry saute skillet over medium heat, stirring or shaking the pan as needed until spices are light brown and aromatic, about 10 minutes. Remove from heat. When cool, pour them into a small food processor, clean coffee grinder, or mortar and grind to a powder. Combine with remaining ingredients. Store in a tightly sealed jar.
April 11, 2005
Honey-Citrus Marinade
Another success from the kitchen on Saturday night was a honey-citrus marinade, which we used to marinate some of the chicken for the grill. It was easy and not sweet. The light, fresh taste was perfect for summer! :)
Honey-Citrus Marinade
5 gloves garlic, minced fine
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon lime zest
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons fresh lime juice
1/3 cup honey
1/3 cup virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons fresh cilantro, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Combine all ingredients in a large bowl and whisk. Use to marinate chicken, pork or vegetables destined for the grill or broiler.
Honey-Citrus Marinade
5 gloves garlic, minced fine
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon lime zest
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons fresh lime juice
1/3 cup honey
1/3 cup virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons fresh cilantro, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Combine all ingredients in a large bowl and whisk. Use to marinate chicken, pork or vegetables destined for the grill or broiler.
April 11, 2005
Pico de Gallo
On Saturday, JB, Mona, Shawn and I created a Tex-Mex feast! I think the best recipe of the evening was the pico de gallo. It tastes very fresh and goes great with everything from chips to meat. Another bonus: It is easy to make. Enjoy!
Pico de Gallo
4 large ripe tomatoes, seeded and finely diced
1 small red onion, finely diced
4 jalapeno chiles, seeded, stemmed and finely diced
3 tablespoons minced garlic
3/4 cup coarsely chopped cilantro
4 tablespoons fresh lime juice
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
Combine all ingredients in a non-metallic bowl and stir to blend. Adjust seasonings to taste.
Pico de Gallo
4 large ripe tomatoes, seeded and finely diced
1 small red onion, finely diced
4 jalapeno chiles, seeded, stemmed and finely diced
3 tablespoons minced garlic
3/4 cup coarsely chopped cilantro
4 tablespoons fresh lime juice
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
Combine all ingredients in a non-metallic bowl and stir to blend. Adjust seasonings to taste.
April 5, 2005
Coffee Brandy Creme Brulee
To top of Friday's dinner, I made coffee brandy creme brulee. They were great! You could even substitute Kahlua for the brandy if you wanted even more coffee flavor.
Coffee Brandy Creme Brulee
2 cups whipping cream
1/4 cup sugar
1 1/2 teaspoons instant coffee crystals
4 large egg yolks
1 tablespoon brandy
1 teaspoon vanilla extract
3 tablespoons (packed) golden brown sugar
Preheat oven to 350 degrees Fahrenheit. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Pour enough hot water into pan to come halfway up sides of ramekins.
Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill until cold, at least 3 hours, then cover and keep chilled overnight.
Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer. Use torch or broil six inches from heat source for about 4 minutes to melt sugar.
Coffee Brandy Creme Brulee
2 cups whipping cream
1/4 cup sugar
1 1/2 teaspoons instant coffee crystals
4 large egg yolks
1 tablespoon brandy
1 teaspoon vanilla extract
3 tablespoons (packed) golden brown sugar
Preheat oven to 350 degrees Fahrenheit. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Pour enough hot water into pan to come halfway up sides of ramekins.
Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill until cold, at least 3 hours, then cover and keep chilled overnight.
Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer. Use torch or broil six inches from heat source for about 4 minutes to melt sugar.
April 5, 2005
Veal Marsala
For the main course on Friday, I made veal marsala. The demiglace was a really good find, added a lot of flavor, and thickened the sauce. Next time though, I would use baby portabella mushrooms instead of the standard white mushrooms, which are not very flavorful. When I made it, I also made a huge mess.
Veal Marsala
3 tablespoons unsalted butter
1 pound mushrooms, quartered
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pounds veal scallopini (1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1 1/2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup sweet Marsala wine
1 cup beef or veal demiglace
Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about ten minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.
Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Saute remaining veal in 2 more batches using remaining oil and butter.
Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices that had accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
Serve with egg fettuccine tossed with butter.
Veal Marsala
3 tablespoons unsalted butter
1 pound mushrooms, quartered
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pounds veal scallopini (1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1 1/2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup sweet Marsala wine
1 cup beef or veal demiglace
Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about ten minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.
Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Saute remaining veal in 2 more batches using remaining oil and butter.
Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices that had accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
Serve with egg fettuccine tossed with butter.
April 5, 2005
Goat Cheese Phyllo Blossoms with Mixed Greens and Dre's Homemade Raspberry Vinaigrette
Since Shawn was not going to be home on Saturday and Sunday, I tried to make a very special homemade dinner for him on Friday night. The appetizer was meant to impress both in taste and beauty. I tried to recreate his favorite dressing from the farmer's market. My version went very well with the creamy goat cheese inside the blossoms.
Goat Cheese Phyllo Blossoms with Mixed Greens
and Dre's Homemade Raspberry Vinaigrette
For goal cheese blossoms:
2 tablespoons unsalted butter, melted
8 ounce soft mild goat cheese (1 cup) at room temperature
3 tablespoons heavy cream
1 large egg
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
12 sheets phyllo dough, thawed if frozen
For vinaigrette:
1/4 cup raspberry vinegar
1/4 cup pomegranate juice
2/3 cup chopped fresh shallots
1 tablespoon Dijon mustard
1/2 cup olive oil
For salad:
6 cups mixed greens
Put oven rack in middle position and preheat oven to 375 degrees Fahrenheit. Brush muffin cups with some melted butter.
Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo in half and arrange two of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining two phyllo rectangles in same manner. Repeat procedure with remaining two phyllo sheets and melted butter, lining remaining five muffin cups.
Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center).
Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly.
While blossoms are cooling, blend vinegar and shallots in blender or food processor. With machine running, gradually add oil. Season with salt and pepper.
Combine mixed greens in a large bowl. Toss with enough vinaigrette to coat.
Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.
Note: The goat cheese phyllo blossoms can be baked three hours ahead and kept at room temperature. Reheat in a preheated 350 degrees Fahrenheit oven until warmed through, about 10 minutes.
Goat Cheese Phyllo Blossoms with Mixed Greens
and Dre's Homemade Raspberry Vinaigrette
For goal cheese blossoms:
2 tablespoons unsalted butter, melted
8 ounce soft mild goat cheese (1 cup) at room temperature
3 tablespoons heavy cream
1 large egg
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
12 sheets phyllo dough, thawed if frozen
For vinaigrette:
1/4 cup raspberry vinegar
1/4 cup pomegranate juice
2/3 cup chopped fresh shallots
1 tablespoon Dijon mustard
1/2 cup olive oil
For salad:
6 cups mixed greens
Put oven rack in middle position and preheat oven to 375 degrees Fahrenheit. Brush muffin cups with some melted butter.
Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo in half and arrange two of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining two phyllo rectangles in same manner. Repeat procedure with remaining two phyllo sheets and melted butter, lining remaining five muffin cups.
Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center).
Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly.
While blossoms are cooling, blend vinegar and shallots in blender or food processor. With machine running, gradually add oil. Season with salt and pepper.
Combine mixed greens in a large bowl. Toss with enough vinaigrette to coat.
Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.
Note: The goat cheese phyllo blossoms can be baked three hours ahead and kept at room temperature. Reheat in a preheated 350 degrees Fahrenheit oven until warmed through, about 10 minutes.
March 28, 2005
Easter
Despite the nasty weather in Atlanta this Easter Sunday, Shawn and I had a great day. We started off with mimosas, biscuits, eggs and bacon along with my mother's homemade blueberry jam. YUMMY! It was a really special way to start even a grey day! :)
JB and Mona came over in the early afternoon, and only then did we realize that the grill was out of gas. After some quick thinking, the scallops and shrimps were broiled in the oven. The chicken, steak and vegetable skewers became stir fry in the wok. Mona also helped me put together a delicious and healthy salad with some awesome sweet corn. It was easy to make and great! Afterwards, we finished the creme brulee. Again, YUMMY! :)
Fresh Corn, Sweet Onion, and Tomato Salad
Salad
3 large ears fresh corn, peeled and husks removed
1 small Vidalia onion or other sweet onion, diced
1 pint cherry tomatoes, halved
3 tablespoons minced parsley
2 scallions, minced
Dressing
1/3 cup white balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Bring a stockpot filled 2/3 full of water to a boil. Add the corn and turn off the heat. Let the corn stand in the water for 3 to 4 minutes. Drain and let the corn cool on a plate.
Meanwhile, combine the onion, cherry tomatoes, parsley, and scallions in a salad bowl.
Whisk together the ingredients for the dressing.
Using a sharp knife, cut the kernels off the corn cob and add the corn kernels to the salad. Add in the dressing and toss well.
JB and Mona came over in the early afternoon, and only then did we realize that the grill was out of gas. After some quick thinking, the scallops and shrimps were broiled in the oven. The chicken, steak and vegetable skewers became stir fry in the wok. Mona also helped me put together a delicious and healthy salad with some awesome sweet corn. It was easy to make and great! Afterwards, we finished the creme brulee. Again, YUMMY! :)
Fresh Corn, Sweet Onion, and Tomato Salad
Salad
3 large ears fresh corn, peeled and husks removed
1 small Vidalia onion or other sweet onion, diced
1 pint cherry tomatoes, halved
3 tablespoons minced parsley
2 scallions, minced
Dressing
1/3 cup white balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Bring a stockpot filled 2/3 full of water to a boil. Add the corn and turn off the heat. Let the corn stand in the water for 3 to 4 minutes. Drain and let the corn cool on a plate.
Meanwhile, combine the onion, cherry tomatoes, parsley, and scallions in a salad bowl.
Whisk together the ingredients for the dressing.
Using a sharp knife, cut the kernels off the corn cob and add the corn kernels to the salad. Add in the dressing and toss well.
March 28, 2005
Creme Brulee
Shawn and I also made creme brulee on Saturday night. Shawn did most of the torch work; I only did one. Either way, this was SO DELICIOUS! Next time, we would like to make espresso creme brulee like we had in Montreal!
Creme Brulee au Citron
Lemon Creme Brulee
2 large lemons
3 cups heavy cream
6 egg yolks
Pinch of salt
1/2 teaspoon vanilla extract
10 tablespoons turbinado sugar
Preheat oven to 325 degrees Fahrenheit. Pour creme into a heavy saucepan. Finely grate 2 tablespoons zest from the lemons. Add it to the cream along with 7 tablespoons of the sugar and a pinch of salt. Heat over medium-low heat, stirring occasionally, until bubbles form around the edges of the pan. Remove from heat. Lightly beat the yolks in a bowl. Whisking constantly, gradually add the hot cream. Strain the custard through a fine mesh sieve into a glass measure. Stir in vanilla and 1 teaspoon of freshly squeezed lemon juice. Divide the mixture among 8 4-ounce ramekins.
Place the ramekins into a baking dish and pour in enough hot water to come halfway up the side of the ramekins. Bake for 30 to 35 minutes or until the custard is set. Allow the custard to cool in the water bath for 20 minutes. Remove from pan and refrigerate at least 4 hours.
Just before serving, sprinkle each ramekin with 1 teaspoon of the turbinado sugar and use a torch to carmelize the sugar.
Creme Brulee au Citron
Lemon Creme Brulee
2 large lemons
3 cups heavy cream
6 egg yolks
Pinch of salt
1/2 teaspoon vanilla extract
10 tablespoons turbinado sugar
Preheat oven to 325 degrees Fahrenheit. Pour creme into a heavy saucepan. Finely grate 2 tablespoons zest from the lemons. Add it to the cream along with 7 tablespoons of the sugar and a pinch of salt. Heat over medium-low heat, stirring occasionally, until bubbles form around the edges of the pan. Remove from heat. Lightly beat the yolks in a bowl. Whisking constantly, gradually add the hot cream. Strain the custard through a fine mesh sieve into a glass measure. Stir in vanilla and 1 teaspoon of freshly squeezed lemon juice. Divide the mixture among 8 4-ounce ramekins.
Place the ramekins into a baking dish and pour in enough hot water to come halfway up the side of the ramekins. Bake for 30 to 35 minutes or until the custard is set. Allow the custard to cool in the water bath for 20 minutes. Remove from pan and refrigerate at least 4 hours.
Just before serving, sprinkle each ramekin with 1 teaspoon of the turbinado sugar and use a torch to carmelize the sugar.
Comments
Good things we had that crack torch laying around...
March 28, 2005
Plain and Good
Sometimes it is nice just to have a plain roasted chicken. Shawn and I roasted a chicken breast and had a green salad and some white corn with butter on Saturday night for dinner. It was perfect! :)
Comments
That is the last time I'm wearing the Jesus is my lawnboy to the farmers market;) Strange people come up to you thinking you are a kindred spirit when really they don't know the difference between "hey-soos" and "jee-sus". Maybe they think that the KOTJ is into yard work?
March 28, 2005
Spicy Asian Lettuce Wraps and Thai Chicken Stir Fry
Le Ann came over the day after her stock the bar party to chat about Mona's upcoming bridal shower. She has so many great ideas. I am so glad we are co-hosting. While we were planning, we made lettuce wraps and stir fry. Everything was delicious! Here are the recipes. Cooked, chopped shrimp or pork work in these wraps, also.
By the way, check out the beautiful camilla on the table. It came from our own backyard! :)
Spicy Asian Lettuce Wraps
2 1/2 ounces bean threads (cellophane noodles)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted (or grilled) skinless, boneless chicken
12 large Boston or Romaine lettuce leaves
Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture. Toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf. Roll up.
Thai Chicken Stir Fry
2 tablespoons vegetable oil
1 carrot, peeled, cut into strips
1 red pepper, stem and seeded removed and cut into strips
1 small onion, sliced
1 small red chili, minced
3 5-ounce boneless chicken breast halves, cut into strips
1 cup snow peas
1 cup shiitake or button mushrooms, sliced
1 clove garlic, minced
1/4 cup soy sauce
1/4 cup lime juice
1 tablespoon fish sauce
2 scallions, sliced
1/3 cup cilantro leaves
1 lime (optional)
Heat the oil in a wok or large nonstick skillet over high heat. Add the carrot, red pepper, onion, and chili and cook for 1 to 2 minutes, tossing occasionally. Add the chicken, snow peas, mushrooms, and garlic. Cook for another 2 minutes or until the chicken has browned. Add the soy sauce, lime juice, and fish sauce. Cook for another minute or until the chicken is cooked through. Add the scallions, stirring well. Serve with cooked rice. Garnish with cilantro leaves and lime wedges, if desired.
By the way, check out the beautiful camilla on the table. It came from our own backyard! :)
Spicy Asian Lettuce Wraps
2 1/2 ounces bean threads (cellophane noodles)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted (or grilled) skinless, boneless chicken
12 large Boston or Romaine lettuce leaves
Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture. Toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf. Roll up.
Thai Chicken Stir Fry
2 tablespoons vegetable oil
1 carrot, peeled, cut into strips
1 red pepper, stem and seeded removed and cut into strips
1 small onion, sliced
1 small red chili, minced
3 5-ounce boneless chicken breast halves, cut into strips
1 cup snow peas
1 cup shiitake or button mushrooms, sliced
1 clove garlic, minced
1/4 cup soy sauce
1/4 cup lime juice
1 tablespoon fish sauce
2 scallions, sliced
1/3 cup cilantro leaves
1 lime (optional)
Heat the oil in a wok or large nonstick skillet over high heat. Add the carrot, red pepper, onion, and chili and cook for 1 to 2 minutes, tossing occasionally. Add the chicken, snow peas, mushrooms, and garlic. Cook for another 2 minutes or until the chicken has browned. Add the soy sauce, lime juice, and fish sauce. Cook for another minute or until the chicken is cooked through. Add the scallions, stirring well. Serve with cooked rice. Garnish with cilantro leaves and lime wedges, if desired.
March 9, 2005
Sparkling Pomegranate Spritzers
Shawn made us a delicious and very healthy spritzer with pomegranate juice, and we all know that pomegranate is a great antioxidant! He used a delicious Spanish sparkling wine. The only caveat here is that we both felt that the Grand Marnier was unnecessary and made the drink harsher than it needed to be. So whether you drink the sparkling wine on its own or make it healthier, bottom's up!
Sparkling Pomegranate Spritzers
2 tablespoons 100% pomegranate juice (or cranberry juice), chilled
Splash Cointreau or Grand Marnier, or other orange liquer (about 1 1/2 teaspoons)
Prosecco or sparkling wine, chilled
For each spritzer, in a small tumbler or flute combine pomegranate juice and Cointreau. Fill glass with Prosecco or sparkling wine. Makes one serving.
Sparkling Pomegranate Spritzers
2 tablespoons 100% pomegranate juice (or cranberry juice), chilled
Splash Cointreau or Grand Marnier, or other orange liquer (about 1 1/2 teaspoons)
Prosecco or sparkling wine, chilled
For each spritzer, in a small tumbler or flute combine pomegranate juice and Cointreau. Fill glass with Prosecco or sparkling wine. Makes one serving.
March 9, 2005
Marlene's Victorian French Toast
Shawn's mother, Marlene, sent us the GREAT recipe for French toast, which I also wanted to share on my blog. It makes a lot, but it is delicious, so just invite a few more friends over for brunch! ;)
1 1/2 cups packed brown sugar
1 stick of butter or margarine (I used butter)
4 tablespoons of light corn syrup
1 16 oz load of French or Italian bread, cut in 1 inch slices (I used Texas toast)
8-10 eggs
2 1/2 cups of milk
1/2 cup of sugar
1 teaspoon of cinnamon
In small saucepan, cook and stir brown sugar, butter and corn syrup just until butter is melted. Pour mixture into ungreased 9 x 13 casserole dish. Arrange slices of bread in a single layer on top of brown sugar mixture. Mix the eggs and milk and pour over the bread. Mix sugar and cinnamon and sprinkle over all. Cover and refrigerate 8-10 hours or overnight. When ready to serve, pre-heat oven to 350 degrees. Remove cover and bake 55 minutes. Combine sugar and cinnamon and sprinkle on top. Yields 12 servings.
Marlene's Victorian French Toast
1 1/2 cups packed brown sugar
1 stick of butter or margarine (I used butter)
4 tablespoons of light corn syrup
1 16 oz load of French or Italian bread, cut in 1 inch slices (I used Texas toast)
8-10 eggs
2 1/2 cups of milk
1/2 cup of sugar
1 teaspoon of cinnamon
In small saucepan, cook and stir brown sugar, butter and corn syrup just until butter is melted. Pour mixture into ungreased 9 x 13 casserole dish. Arrange slices of bread in a single layer on top of brown sugar mixture. Mix the eggs and milk and pour over the bread. Mix sugar and cinnamon and sprinkle over all. Cover and refrigerate 8-10 hours or overnight. When ready to serve, pre-heat oven to 350 degrees. Remove cover and bake 55 minutes. Combine sugar and cinnamon and sprinkle on top. Yields 12 servings.
March 9, 2005
Thai Grilled Beef Salad
On Monday evening (the day before my dental whitening), Shawn and I decided to eat something with lots of color and flavor. We made this Thai grilled beef salad with two delicious filets and served it with a wonderful 2000 Mauritson Dry Creek Valley Zinfandel. The salad had a great fresh taste and was very easy to make. I think it would make a great starter for a Thai meal! Enjoy!
Yam Neua
Thai Grilled Beef Salad
1 pound center-cut beef tenderloin at room temperature
1/2 teaspoon freshly ground black pepper
5 tablespoons fresh lime juice, or to taste
2 tablespoons Asian fish sauce (preferably naam pla), or to taste
1/2 teaspoon sugar, or to taste, if desired
2 to 3 small fresh red or green Thai (bird) chilies or Serrano chilies, or to taste, seeded and minced (wear rubber gloves)
1/2 cup thinly sliced shallots (about 2 large)
4 scallions, cut into 1/2-inch pieces
1/2 cup packed fresh cilantro leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber
Prepare grill (or preheat broiler).
Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. Cut beef across grain into very thin slices.
In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined well (sugar should be dissolved if using).
Add beef, shallots, scallions, cilantro, and mint and toss well. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
Arrange cucumber around edge of a platter and mound beef salad in center.
Yam Neua
Thai Grilled Beef Salad
1 pound center-cut beef tenderloin at room temperature
1/2 teaspoon freshly ground black pepper
5 tablespoons fresh lime juice, or to taste
2 tablespoons Asian fish sauce (preferably naam pla), or to taste
1/2 teaspoon sugar, or to taste, if desired
2 to 3 small fresh red or green Thai (bird) chilies or Serrano chilies, or to taste, seeded and minced (wear rubber gloves)
1/2 cup thinly sliced shallots (about 2 large)
4 scallions, cut into 1/2-inch pieces
1/2 cup packed fresh cilantro leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber
Prepare grill (or preheat broiler).
Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. Cut beef across grain into very thin slices.
In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined well (sugar should be dissolved if using).
Add beef, shallots, scallions, cilantro, and mint and toss well. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
Arrange cucumber around edge of a platter and mound beef salad in center.
March 9, 2005
Lemon Ice Box Pie
It seems that a lot of the old 1950's recipes have made a resurgence these days including ice box pies! Shawn was out one evening last week, and I found myself looking into the refrigerator (formerly known as and still known to my father as the 'ice box' although ice is no longer required to cool the contents) to see if I could make something special. We only had a bag of lemons, two dozen eggs, butter and lots of condiments and beverages. Finally, I remembered that I had wanted to make this recipe. It was very easy, and if you enjoy lemons as much as I do, then the only hard part will be waiting until it is ready to slice! :)
Lemon Ice Box Pie
For the crust:
1 1/2 cups vanilla wafer crumbs
6 tablespoons butter, melted
For the filling:
6 tablespoons butter
2/3 cup freshly squeezed lemon juice
3 egg yolks
1 egg
1 1/2 cups sugar
Preheat the oven to 350 degrees Fahrenheit. In a small mixing bowl, stir together vanilla wafer crumbs and melted butter. Pat into a 9-inch pie plate. Bake crust 10 minutes. Remove from oven and set aside.
In a large mixing bowl, beat egg yolks, egg and sugar together on high speed for 5 minutes until mixture is very pale and fluffy. Combine the lemon juice and egg mixture in a medium saucepan. Heat over low heat, stirring constantly, until mixture thickens and just begins to boil. Remove from heat immediately and set aside to cool completely. Pour into baked and cooled pie shell. Cover pie with plastic wrap and refrigerate two hours or until firm. Serve well chilled.
Lemon Ice Box Pie
For the crust:
1 1/2 cups vanilla wafer crumbs
6 tablespoons butter, melted
For the filling:
6 tablespoons butter
2/3 cup freshly squeezed lemon juice
3 egg yolks
1 egg
1 1/2 cups sugar
Preheat the oven to 350 degrees Fahrenheit. In a small mixing bowl, stir together vanilla wafer crumbs and melted butter. Pat into a 9-inch pie plate. Bake crust 10 minutes. Remove from oven and set aside.
In a large mixing bowl, beat egg yolks, egg and sugar together on high speed for 5 minutes until mixture is very pale and fluffy. Combine the lemon juice and egg mixture in a medium saucepan. Heat over low heat, stirring constantly, until mixture thickens and just begins to boil. Remove from heat immediately and set aside to cool completely. Pour into baked and cooled pie shell. Cover pie with plastic wrap and refrigerate two hours or until firm. Serve well chilled.
February 6, 2005
Chicken Paprikash
Since we were homebound because of the winter storm, we had to make due with what we had at home already. Wieners from the freezer got us through lunch, but what to do about dinner? Shawn and I looked through our recipes and found this one. It is a 1950's casserole with a sour cream sauce. It looks disgusting, but it did taste great. I used one teaspoon spicy and one teaspoon sweet paprika for more bite! I also used egg noodles and chicken breasts (rather than a whole chicken) because that is all that we had. Oh well! Still tasty!
Chicken Paprikash
Chicken Paprikash
1/4 cup (1/2 stick) butter
1 frying chicken (2 1/2 to 3 pounds), cut up
1/2 cup chopped onion
1/4 cup all-purpose flour
2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon pepper
1 can (10 3/4 ounces) chicken broth
2 cups dairy sour cream
1 tablespoon Worcestershire sauce
1 package (8 ounces) medium noodles, cooked and drained
Melt butter, add chicken and saute until lightly brown. Reduce heat, cover tightly. Cook slowly for 30 to 40 minutes or until tender. Turn once or twice for even browning. Remove chicken from pan, add onion to pan drippings and saute. Blend in flour, paprika, salt and pepper. Add chicken broth and cook, stirring constantly until thick and smooth. Remove from heat. Stir in sour cream and Worcestershire sauce. Mix 1/2 of the sauce with the noodles and pour into a buttered, shallow 3-quart casserole. Arrange chicken pieces on noodles. Spoon remaining sauce over chicken pieces. Bake in pre-heated 325 degree oven for 20 minutes or until heated through. Yield: 6 servings.
1 frying chicken (2 1/2 to 3 pounds), cut up
1/2 cup chopped onion
1/4 cup all-purpose flour
2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon pepper
1 can (10 3/4 ounces) chicken broth
2 cups dairy sour cream
1 tablespoon Worcestershire sauce
1 package (8 ounces) medium noodles, cooked and drained
Melt butter, add chicken and saute until lightly brown. Reduce heat, cover tightly. Cook slowly for 30 to 40 minutes or until tender. Turn once or twice for even browning. Remove chicken from pan, add onion to pan drippings and saute. Blend in flour, paprika, salt and pepper. Add chicken broth and cook, stirring constantly until thick and smooth. Remove from heat. Stir in sour cream and Worcestershire sauce. Mix 1/2 of the sauce with the noodles and pour into a buttered, shallow 3-quart casserole. Arrange chicken pieces on noodles. Spoon remaining sauce over chicken pieces. Bake in pre-heated 325 degree oven for 20 minutes or until heated through. Yield: 6 servings.
January 4, 2005
Ham Balls and Corn Casserole
One of my most special gifts for Christmas was from Iowa. Shawn's mother, Marlene, and his grandmother, Grandma Velda, each made a recipe book for me with all of their favorites! Shawn has been so excited for me to try and make these treats, and he even mentioned how these cooking smelled like Iowa. What a compliment! I admit though that I was not completely successful this time. I have to ask Marlene what ham loaf is, because my balls did not stick together. Still, it was very fun and rewarding to cook some of Shawn's favorite comfort foods. There will be a next time very soon, and then it will be perfect! :)
Grandma Velda's Ham Balls
For the balls:
1 egg
1 1/2 lb. ham loaf (available at most lockers and some grocery stores)
1/2 to 3/4 cup milk
1 small onion, finely grated
1/2 cup crushed soda crackers
Salt and pepper
For the sauce:
1 can tomato soup
1 cup brown sugar
3 tablespoons white vinegar
1 tablespoon dry mustard
Combine the first six ingredients and make into balls. Mix together the last four ingredients and pour over ham balls in a greased 9x13 baking dish. Bake for 40 to 50 minutes at 350 degrees Fahrenheit. This makes about 18 medium-sized balls. Double recipe for best results.
2 cans cream style corn
1 cup sour cream
1/2 cup margarine, melted
1 package Jiffy cornbread mix
Mix all ingredients together and bake in a 2 quart casserole dish for 45 to 55 minutes or microwave about 15 minutes.
Grandma Velda's Ham Balls
For the balls:
1 egg
1 1/2 lb. ham loaf (available at most lockers and some grocery stores)
1/2 to 3/4 cup milk
1 small onion, finely grated
1/2 cup crushed soda crackers
Salt and pepper
For the sauce:
1 can tomato soup
1 cup brown sugar
3 tablespoons white vinegar
1 tablespoon dry mustard
Combine the first six ingredients and make into balls. Mix together the last four ingredients and pour over ham balls in a greased 9x13 baking dish. Bake for 40 to 50 minutes at 350 degrees Fahrenheit. This makes about 18 medium-sized balls. Double recipe for best results.
Grandma Velda's Corn Casserole
2 cans cream style corn
1 cup sour cream
1/2 cup margarine, melted
1 package Jiffy cornbread mix
Mix all ingredients together and bake in a 2 quart casserole dish for 45 to 55 minutes or microwave about 15 minutes.
January 3, 2005
Tom Kha Gai
Whenever I visit a Thai restaurant, I always order Tom Kha Gai. It is my measuring stick against which I will judge the establishment. [I feel the same way about French restaurants and French onion soup.] In Atlanta, Annie's Thai Castle has the best Tom Kha Gai. Shawn and I just discovered, however, that this soup is quite easy to make and delicious at home, too! The farmer's market has some of the more unusual ingredients like the lemongrass, lime leaves, and galangal. Note that the lemongrass and galangal are inedible. You can either eat around those items or remove them before serving the soup. Also, this recipe recommends serving the Thai chiles on the side. I prefer to drop some Thai chile paste in there while I am cooking. This gives the soup some kick!
Tom Kha Gai
Thai Coconut Soup with Chicken
Tom Kha Gai
Thai Coconut Soup with Chicken
2 stalks fresh lemongrass
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla)
2 scallions (white and green parts), trimmed and very thinly sliced crosswise
6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices unpeeled ginger)
8 to 10 fresh red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4 serranos, thinly sliced) for garnish (optional)
2 tablespoons coarsely chopped cilantro
1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
1/4 pound white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
14-ounce can unsweetened coconut milk (shake the can before opening it)
14-ounce can low-salt chicken broth
Trim away and discard the root end and the top three inches of each stalk of lemongrass, along with any brittle leaves. pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.
In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.
In a medium saucepan, combine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.
Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla)
2 scallions (white and green parts), trimmed and very thinly sliced crosswise
6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters
10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices unpeeled ginger)
8 to 10 fresh red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4 serranos, thinly sliced) for garnish (optional)
2 tablespoons coarsely chopped cilantro
1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
1/4 pound white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
14-ounce can unsweetened coconut milk (shake the can before opening it)
14-ounce can low-salt chicken broth
Trim away and discard the root end and the top three inches of each stalk of lemongrass, along with any brittle leaves. pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.
In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.
In a medium saucepan, combine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.
Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them.
December 29, 2004
Rating System
Along with a new banner including Minus for 2005, I have decided to rate my recipes from to . This rating is purely subjective and is only based on my opinion of the taste, look, and ease of creating the dish. If you don't agree with the rating (or even if you do), leave a comment!
to . This rating is purely subjective and is only based on my opinion of the taste, look, and ease of creating the dish. If you don't agree with the rating (or even if you do), leave a comment!
December 24, 2004
Succulent Prime Rib
Shawn and I were simply spoiled during our visit to Mom and Dad's this Christmas! When we arrived late Wednesday night, the feeding began with delicious Wiener Schnitzel! The next day, Mom made a delicious prime rib with lots of au jus! Dad had picked up the ten pound beautiful standing rib roast from the butcher that day. Mom simply rubbed the outside with a little bit of vegetable oil and some salt and pepper and put it in the oven at 325 Fahrenheit for 20 minutes per pound. It was maddening walking around the house while the beef was cooking! I just wanted to open the oven door and grab a bite - or maybe even the whole thing! Well, the wait was worth it, and Andrew, Kim, Alan and Billy joined us for dinner on Thursday night.
December 16, 2004
Chicken Piccata
With all this talk about the kitten, the kitchen has fallen to the wayside. Of course, we are still cooking great food, but we have been a little bit more relaxed about trying new things. The holiday season is hectic enough! Last night, we tried the first new recipe in quite some time, and it was delicious! Check it out! :)
Chicken Piccata
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Comments
Lemony goodness! There is no way that anyone eating at our house would ever get scurvy.
November 9, 2004
Jaegerschnitzel
Shawn has had an obsession lately with Jaegerschnitzel. Mom sent him two Maggi packets to make the sauce (refer to the photo of the Wiener Schnitzel), but I felt like I was being challenged to make it myself. Mom sent this recipe to me, and it turned out really well!
Jaegerschnitzel
Veal Scallops with Mushrooms and Herbs
Jaegerschnitzel
Veal Scallops with Mushrooms and Herbs
1/4 cup finely chopped shallot
1 garlic clove, minced
1/2 teaspoon dried sage, crumbled
2 1/2 tablespoons olive oil, divided
1/4 pound fresh shiitake mushrooms, stems discarded and the caps sliced
1/4 pound white mushrooms, sliced
3/4 cup dry white wine, divided
1/2 pound veal scallops (each about 1/8 inch thick)
All-purpose flour seasoned with salt and pepper for dredging the veal
2/3 cup chicken broth
1/4 cup heavy cream
2 tablespoons minced fresh parsley leaves (preferably flat-leafed)
In a heavy skillet, cook the shallot, garlic and sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened. Add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add 1/4 cup of the wine. Simmer it until it is evaporated, and transfer the mixture to a bowl.
Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it saute the veal for 1 minute on each side, or until it is golden. Transfer the veal to a platter and keep it warm.
Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to a glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the veal. Serves 2.
1 garlic clove, minced
1/2 teaspoon dried sage, crumbled
2 1/2 tablespoons olive oil, divided
1/4 pound fresh shiitake mushrooms, stems discarded and the caps sliced
1/4 pound white mushrooms, sliced
3/4 cup dry white wine, divided
1/2 pound veal scallops (each about 1/8 inch thick)
All-purpose flour seasoned with salt and pepper for dredging the veal
2/3 cup chicken broth
1/4 cup heavy cream
2 tablespoons minced fresh parsley leaves (preferably flat-leafed)
In a heavy skillet, cook the shallot, garlic and sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened. Add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add 1/4 cup of the wine. Simmer it until it is evaporated, and transfer the mixture to a bowl.
Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it saute the veal for 1 minute on each side, or until it is golden. Transfer the veal to a platter and keep it warm.
Add the remaining 1/2 cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to a glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the veal. Serves 2.
Comments
Jaegerschnitzel is the bomb! I love veal served any way that you can imagine.
November 8, 2004
International Party and Mona's Delicious Apple Cake
I chopped vegetables and meat and cooked all day on Saturday just to create a double batch of Hungarian Goulash for Liz and Tom's International Party. It was worth it! Liz and Tom provided a wonderfully diverse selection of beer and wine, and the guests each brought a dish. There were so many different types of cuisine represented! My personal favorites were JB's buffalo balls in peanut sauce, Mona's apple cake, and Tai's basil chicken. Unfortunately, after testing almost every dish, my stomach was really rumbly. It seems the whole world cannot get along - or at least not the curry, tiramisu, bean sprouts, goulash, tomatillo sauce...
Another highlight of the International Party for me was the fact that Matt and Kristy brought Maddux. This was the first time that I had met the baby, and she was so perfect! They even let me hold her for a little while! She was so amazing! Her eyes are now wide open, and she seems to be checking everything out. She squirmed a lot while I was holding her, but I get the impression that this is normal behavior. She also seemed very small to me, but Kristy assured me that she is the right size - only about the size of a large roast. I kept on thinking about how awesome it is that she is a little person! I cannot wait until she is bigger so that Shawn and I can babysit her! :)
The day after the party, Mona was kind enough to share her delicious apple cake recipe with me, so here it is! I wish that I had taken a picture of the beautiful cake! Just take my word for it that the cake is moist and just sweet enough. She added that the recipe calls for apples, but she remembers her mother using peaches and berries, too. They all sound delicious!
Mona's Delicious Apple Cake
For the cake mix:
1 cup of sugar
2 1/2 sticks of butter
6 eggs
3 cups of all purpose flour
4 tablespoons of lemon juice
8 tablespoons milk
4 teaspoons of baking powder
1 1/2 pounds of apples (peeled and sliced)
For the topping:
3 cups of all purpose flour
2/3 cups of sugar
1 1/2 sticks of butter
Preheat the oven to 300 degrees Fahrenheit.
Mix the sugar, butter and eggs together. Add the flour, lemon juice, milk and baking powder.
In a separate bowl, mix the flour, sugar and butter together for the topping. It is best to mix by hand since you want crumbles. I had to add just a little but more butter to get the topping crumbly.
Spray a nonstick spray on a baking pan (best to use a lower pan vs. a casserole pan). Layer the cake batter in baking pan. Using a spatula, spread the batter evenly. Place the sliced apples (or any other fruit you are using) in the batter. You will need to place the fruit close together all down the cake batter. Once the fruit is place in the batter, place the cake topping on top of the cake. I squeezed the mix and slightly crumbled the mixture on top of the cake. You will have a lot of topping leftover; I did, but make sure the entire cake is covered pretty well with the topping.
Place the cake on the middle shelf in the oven, baking at 300 degrees Fahrenheit for 40-50 minutes. Use a toothpick to check if the cake is done. Place a clean toothpick in the middle of the cake and pull out. If the toothpick is clean, the cake is done. :)
Another highlight of the International Party for me was the fact that Matt and Kristy brought Maddux. This was the first time that I had met the baby, and she was so perfect! They even let me hold her for a little while! She was so amazing! Her eyes are now wide open, and she seems to be checking everything out. She squirmed a lot while I was holding her, but I get the impression that this is normal behavior. She also seemed very small to me, but Kristy assured me that she is the right size - only about the size of a large roast. I kept on thinking about how awesome it is that she is a little person! I cannot wait until she is bigger so that Shawn and I can babysit her! :)
The day after the party, Mona was kind enough to share her delicious apple cake recipe with me, so here it is! I wish that I had taken a picture of the beautiful cake! Just take my word for it that the cake is moist and just sweet enough. She added that the recipe calls for apples, but she remembers her mother using peaches and berries, too. They all sound delicious!
Mona's Delicious Apple Cake
For the cake mix:
1 cup of sugar
2 1/2 sticks of butter
6 eggs
3 cups of all purpose flour
4 tablespoons of lemon juice
8 tablespoons milk
4 teaspoons of baking powder
1 1/2 pounds of apples (peeled and sliced)
For the topping:
3 cups of all purpose flour
2/3 cups of sugar
1 1/2 sticks of butter
Preheat the oven to 300 degrees Fahrenheit.
Mix the sugar, butter and eggs together. Add the flour, lemon juice, milk and baking powder.
In a separate bowl, mix the flour, sugar and butter together for the topping. It is best to mix by hand since you want crumbles. I had to add just a little but more butter to get the topping crumbly.
Spray a nonstick spray on a baking pan (best to use a lower pan vs. a casserole pan). Layer the cake batter in baking pan. Using a spatula, spread the batter evenly. Place the sliced apples (or any other fruit you are using) in the batter. You will need to place the fruit close together all down the cake batter. Once the fruit is place in the batter, place the cake topping on top of the cake. I squeezed the mix and slightly crumbled the mixture on top of the cake. You will have a lot of topping leftover; I did, but make sure the entire cake is covered pretty well with the topping.
Place the cake on the middle shelf in the oven, baking at 300 degrees Fahrenheit for 40-50 minutes. Use a toothpick to check if the cake is done. Place a clean toothpick in the middle of the cake and pull out. If the toothpick is clean, the cake is done. :)
Comments
After the party DRE* and I had dueling stomach wars. In my stomach I think it was Godzilla versus Mothra and hers was like Mecha-Godzilla versus Rodan. There may not have been Dutch ovens used for party preparation, but they were definitely in effect later in the evening...
November 8, 2004
Pretzels
Before I even started working on my Hungarian Goulash for Liz and Tom's International Party, I made pretzels with some help from Shawn, who was watching golf. This was the first time that I had tried to make this recipe, and I learned two important lessons: this is definitely a recipe that you cannot make alone, and the bigger pretzels are better than the tiny ones. With that said, we were still unable to resist the delicious and salty treats and ended up having zero to bring to the party! Oh well...
Pretzels
Pretzels
1 cup warm water (about 98 degrees F)
1 package active dry yeast
2 3/4 cups all-purpose flour, sifted
2 tablespoons butter, softened
1/2 teaspoon salt
1 tablespoon sugar
4 cups water
5 teaspoons baking soda
4 tablespoons butter, melted
Kosher salt
In a large mixing bowl, combine warm water and yeast. When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes.
Preheat oven to 500 degrees F.
In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float. Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt. Bake until browned, about 12 minutes. Serve hot with mustard and/or butter.
1 package active dry yeast
2 3/4 cups all-purpose flour, sifted
2 tablespoons butter, softened
1/2 teaspoon salt
1 tablespoon sugar
4 cups water
5 teaspoons baking soda
4 tablespoons butter, melted
Kosher salt
In a large mixing bowl, combine warm water and yeast. When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes.
Preheat oven to 500 degrees F.
In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float. Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt. Bake until browned, about 12 minutes. Serve hot with mustard and/or butter.
November 8, 2004
Endive Salad with Red Grapes, Pecans and Blue Cheese
On Thursday before we went to the movies, Shawn and I enjoyed a simple but delicious salad.
Endive Salad with Red Grapes, Pecans and Blue Cheese
Endive Salad with Red Grapes, Pecans and Blue Cheese
4 tablespoons walnut oil
3 tablespoons white wine vinegar
1 shallot, minced
Salt and freshly ground black pepper
1/2 cup pecans
3 Belgian endives
1 bunch (about 6 ounces) watercress, about 3 loosely packed cups
1/3 pound seedless red grapes, halved
3 to 4 ounces Roquefort or other blue cheese
In a small bowl, whisk together the walnut oil, wine vinegar, shallot and salt and pepper to taste. Let stand for 30 minutes to allow the shallot flavor to mellow. Taste and adjust the balance as needed.
Preheat oven to 325 degrees Fahrenheit. Toast pecans on a baking sheet until fragrant and nutty, about 15 minutes. Let cool. By hand, break the pecans in half.
Cut each endive in half lengthwise and remove the core. Slice crosswise at 1-inch intervals.
In a large salad bowl, combine the endive, watercress, grapes, and pecans. Add enough of the dressing to coat the greens lightly. Add the cheese, crumbling it by hand. Toss gently. Taste and adjust the seasoning. Divide among 4 salad plates or serve from the bowl. Serves 4.
3 tablespoons white wine vinegar
1 shallot, minced
Salt and freshly ground black pepper
1/2 cup pecans
3 Belgian endives
1 bunch (about 6 ounces) watercress, about 3 loosely packed cups
1/3 pound seedless red grapes, halved
3 to 4 ounces Roquefort or other blue cheese
In a small bowl, whisk together the walnut oil, wine vinegar, shallot and salt and pepper to taste. Let stand for 30 minutes to allow the shallot flavor to mellow. Taste and adjust the balance as needed.
Preheat oven to 325 degrees Fahrenheit. Toast pecans on a baking sheet until fragrant and nutty, about 15 minutes. Let cool. By hand, break the pecans in half.
Cut each endive in half lengthwise and remove the core. Slice crosswise at 1-inch intervals.
In a large salad bowl, combine the endive, watercress, grapes, and pecans. Add enough of the dressing to coat the greens lightly. Add the cheese, crumbling it by hand. Toss gently. Taste and adjust the seasoning. Divide among 4 salad plates or serve from the bowl. Serves 4.
November 3, 2004
Mom's Wiener Schnitzel
As children, my brother and I practically lived on Wiener Schnitzel. I still cannot resist the delicious breaded veal anytime I am in Europe. There are only a couple of places in the world, which make it better than my mother does. I have tried to reproduce her basic recipe below, but just like my incredible mother, I don't measure the ingredients either. It is simply better with lots of love and breadcrumbs!
TIP: I always enjoy my Wiener Schnitzel with lots of lemon, but you can always use the Wiener Schnitzel to make a lovely veal parmigiana. Simply cook the Schnitzel as well as some plain buttered spaghetti. Place the Schnitzel in an oven-proof dish on top of the cooked spaghetti. Pour warm spaghetti sauce over the Schnitzel and spaghetti, and top with lots of shredded mozzarella. Place under the broiler until the cheese is melted and bubbly. Serve immediately.
TIP: If you purchase too much veal, bread it anyway and then freeze it wrapped in plastic wrap. (Never refrigerate the breaded but uncooked veal as it will get soggy.) When you are ready to enjoy it, take it directly from the freezer and carefully put it into the hot oil.
Mom's Wiener Schnitzel
TIP: I always enjoy my Wiener Schnitzel with lots of lemon, but you can always use the Wiener Schnitzel to make a lovely veal parmigiana. Simply cook the Schnitzel as well as some plain buttered spaghetti. Place the Schnitzel in an oven-proof dish on top of the cooked spaghetti. Pour warm spaghetti sauce over the Schnitzel and spaghetti, and top with lots of shredded mozzarella. Place under the broiler until the cheese is melted and bubbly. Serve immediately.
TIP: If you purchase too much veal, bread it anyway and then freeze it wrapped in plastic wrap. (Never refrigerate the breaded but uncooked veal as it will get soggy.) When you are ready to enjoy it, take it directly from the freezer and carefully put it into the hot oil.
Mom's Wiener Schnitzel
1 1/2 pounds veal scaloppini, pounded thin
1/2 cup flour
2 large eggs, lightly beaten with a dash of salt
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
Vegetable oil
1 lemon
Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Dredge veal in flour, shake off excess, dredge through egg, and last in bread crumbs.
Heat the oil in large skillet until a breadcrumb, which is dropped in begins to bubble immediately. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree Fahrenheit oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.
1/2 cup flour
2 large eggs, lightly beaten with a dash of salt
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
Vegetable oil
1 lemon
Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Dredge veal in flour, shake off excess, dredge through egg, and last in bread crumbs.
Heat the oil in large skillet until a breadcrumb, which is dropped in begins to bubble immediately. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree Fahrenheit oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.
November 2, 2004
Seared Coriander Fillet Mignon with Bok Choy and Hoison
This recipe was originally written for 10 large sea scallops instead of fillet mignon. After having tried it, Shawn and I would likely prepare the meat or even some meat and some scallops on the grill, while doing the sauce and the bok choy on the stovetop. This way, we each get what we like! The ginger is lovely in this recipe though, and the biggest plus is that it is REALLY easy! :)
Seared Coriander Fillet Mignon with Bok Choy and Hoison
Seared Coriander Fillet Mignon with Bok Choy and Hoison
1 1/2 cup fresh orange juice
4 tablespoons hoison sauce
4 teaspoons minced peeled fresh ginger
2 small fillet mignon, cut into cubes
1 tablespoon coriander seeds, coarsely crushed
2 teaspoons oriental sesame oil
2 baby bok choy, cut lengthwise into eighths
2 tablespoons water
Whisk orange juice, hoison sauce, and ginger in a small bowl. Pat fillet mignon dry on paper towels. Sprinkle coriander seeds over top of meat, pressing to adhere.
Heat sesame oil in large nonstick skillet over high heat. Add meat, coriander side down, and cook just until done on the outside, turning once, about 1 1/2 minutes per side. Transfer meat to a plate. Add bok choy and 2 tablespoons water to skillet; saute until wilted, about 2 minutes. Using tongs, divide bok choy between 2 plates, then top with meat. Add hoison mixture to same skillet; boil until reduced to 2/3 cup, about 5 minutes. Drizzle sauce over meat and bok choy. Serve with rice if desired. Yields about two servings.
4 tablespoons hoison sauce
4 teaspoons minced peeled fresh ginger
2 small fillet mignon, cut into cubes
1 tablespoon coriander seeds, coarsely crushed
2 teaspoons oriental sesame oil
2 baby bok choy, cut lengthwise into eighths
2 tablespoons water
Whisk orange juice, hoison sauce, and ginger in a small bowl. Pat fillet mignon dry on paper towels. Sprinkle coriander seeds over top of meat, pressing to adhere.
Heat sesame oil in large nonstick skillet over high heat. Add meat, coriander side down, and cook just until done on the outside, turning once, about 1 1/2 minutes per side. Transfer meat to a plate. Add bok choy and 2 tablespoons water to skillet; saute until wilted, about 2 minutes. Using tongs, divide bok choy between 2 plates, then top with meat. Add hoison mixture to same skillet; boil until reduced to 2/3 cup, about 5 minutes. Drizzle sauce over meat and bok choy. Serve with rice if desired. Yields about two servings.
November 1, 2004
Halloween and Ham Salad Spread!
About a week ago, I had bought a wonderful pumpkin from Your Dekalb Farmers' Market and drew a couple of designs, from which Shawn picked one. He helped me to scan it into the computer and then print it out pumpkin-size. We pinned the design onto the pumpkin and poked holes through the template to 'draw' the design onto it. That way, we had no pen marks when we were finished! We used one of those pumpkin saws that you get in the $3 packages at the supermarket; I cut the eyes, and Shawn cut the mouth. The pumpkin saw worked very well for our design; a knife would have left too jagged of an edge. We had the best pumpkin ever! We even toasted the seeds!
Shawn and I were invited to join the block party on Halloween, and we made ham salad sandwiches as our appetizer. Although they are very simple to make, they are very tasty! You can also make this with turkey. I use a squirt of sweet relish instead of the pickle, but the recipe is very forgiving, so just keep tasting it until you get it the way that you like it! :)
Ham Salad Spread
Shawn and I were invited to join the block party on Halloween, and we made ham salad sandwiches as our appetizer. Although they are very simple to make, they are very tasty! You can also make this with turkey. I use a squirt of sweet relish instead of the pickle, but the recipe is very forgiving, so just keep tasting it until you get it the way that you like it! :)
Ham Salad Spread
1/4 cup mayonnaise
1 pickle, cut in 1-inch pieces
1 sliced onion
1 cup cooked ham, cubed
Put all ingredients into blender container, cover and process at blend until smooth. Makes 3 to 4 sandwiches.
1 pickle, cut in 1-inch pieces
1 sliced onion
1 cup cooked ham, cubed
Put all ingredients into blender container, cover and process at blend until smooth. Makes 3 to 4 sandwiches.
November 1, 2004
Shawn's Awesome Barbecue-Beef Sandwiches
Shawn has been itching to make barbecue in the slow cooker since we bought it. He finally had the chance this weekend and did a great job! We did, however, learn two things from this (only our fourth) slow cooker experience. First, serve immediately. That means don't leave the pot on "Warm" while you are at a Halloween block party. The food continues to cook! Second, be very aware what size slow cooker the recipe is using. We have a 6-quart slow cooker, but this recipe, for example, calls for a 4 1/2-quart slow cooker. Therefore, Cooking Light recommends reducing the cooking time by a third to suit the size of our slow cooker.
Shawn's Awesome Barbecue-Beef Sandwiches
Shawn's Awesome Barbecue-Beef Sandwiches
2 (1 1/4-pound) flank steaks, trimmed
1/3 cup dark brown sugar, divided
3/4 teaspoon black pepper
1 (6-ounce) can tomato paste
1 cup chopped onion
1 cup ketchup
3 tablespoons cider vinegar
2 tablespoons Worchestershire sauce
2 tablespoons molasses
1 tablespoon chile powder
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon dry mustard
12 (2 1/2-ounce) sandwich buns with sesame seeds, split
24 red onion rings
36 dell pickle slices
Cut each steak in half crosswise. Combine 1 tablespoon brown sugar and pepper. Rub steaks with mixture. Place remaining brown sugar, tomato paste, and next nine ingredients (through dry mustard) in a 4 1/2-quart electric slow cooker; stir well. Add steaks, turning to coat. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Remove steak from slow cooker, reserving sauce in cooker.
Shred steak with 2 forks. Return shredded steak to cooker; stir well to coat with sauce. Spoon 1/2 cup steak mixture onto bottom half of each bun; top each with 2 onion rings and 3 pickle slices. Cover with tops of buns. Twelve servings.
1/3 cup dark brown sugar, divided
3/4 teaspoon black pepper
1 (6-ounce) can tomato paste
1 cup chopped onion
1 cup ketchup
3 tablespoons cider vinegar
2 tablespoons Worchestershire sauce
2 tablespoons molasses
1 tablespoon chile powder
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon dry mustard
12 (2 1/2-ounce) sandwich buns with sesame seeds, split
24 red onion rings
36 dell pickle slices
Cut each steak in half crosswise. Combine 1 tablespoon brown sugar and pepper. Rub steaks with mixture. Place remaining brown sugar, tomato paste, and next nine ingredients (through dry mustard) in a 4 1/2-quart electric slow cooker; stir well. Add steaks, turning to coat. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Remove steak from slow cooker, reserving sauce in cooker.
Shred steak with 2 forks. Return shredded steak to cooker; stir well to coat with sauce. Spoon 1/2 cup steak mixture onto bottom half of each bun; top each with 2 onion rings and 3 pickle slices. Cover with tops of buns. Twelve servings.
October 24, 2004
Dre and Shawn's Hungarian Goulash
Shawn and I have been coming closer and closer to the ultimate Hungarian goulash recipe. Yesterday, we made another attempt in anticipation of Liz and Tom's International Party, and I think we have finally hit the jackpot! We were inspired from recipes sent by my mother, my aunt, The New York Times, and Gundel Restaurant. We took "what sounded right" from each and came up with this recipe.
As an aside, there is a big difference between a Viennese goulash, a Hungarian goulash and a goulash soup. The Viennese or Austrian goulash only has onions and meat. The Hungarian, on the other hand, has tomatoes, bell peppers and potatoes. The goulash soup is much thinner than the others and is therefore not as hearty.
Dre and Shawn's Hungarian Goulash
As an aside, there is a big difference between a Viennese goulash, a Hungarian goulash and a goulash soup. The Viennese or Austrian goulash only has onions and meat. The Hungarian, on the other hand, has tomatoes, bell peppers and potatoes. The goulash soup is much thinner than the others and is therefore not as hearty.
Dre and Shawn's Hungarian Goulash
2 tablespoons oil
2 large onions, chopped
1 small clove garlic, crushed
1/4 teaspoon red pepper flakes or 1 fresh hot pepper finely diced
1 tablespoon sweet paprika
1 tablespoon apple cider vinegar
2 1/2 lbs. chuck beef, cubed
1 teaspoon salt
1/2 teaspoon caraway seeds, ground
1/2 teaspoon marjoram
1 tablespoon tomato paste
2 cups water, divided
3 ripe tomatoes, seeded and coarsely chopped
2 green bell peppers, chopped
2 large raw potatoes, peeled and chopped
In a large heavy pot, heat the oil over medium heat. Add the onions, garlic and pepper flakes, and cook until the onions are golden brown. Sprinkle the paprika over the onions, and mix well. Clean anything stuck to the bottom of the pot off with the vinegar, mixing well.
Add the beef, salt, caraway, marjoram and tomato paste. Cook, stirring, over medium heat until the beef loses its bright redness. Reduce the heat, add enough water to almost cover the meat (about 1 cup), mix, cover and simmer for 1 1/2 hours.
Add the tomatoes, bell peppers and potatoes and more water as needed (about 1 cup). Mix, cover and simmer until the potatoes are tender, about 1 hour.
2 large onions, chopped
1 small clove garlic, crushed
1/4 teaspoon red pepper flakes or 1 fresh hot pepper finely diced
1 tablespoon sweet paprika
1 tablespoon apple cider vinegar
2 1/2 lbs. chuck beef, cubed
1 teaspoon salt
1/2 teaspoon caraway seeds, ground
1/2 teaspoon marjoram
1 tablespoon tomato paste
2 cups water, divided
3 ripe tomatoes, seeded and coarsely chopped
2 green bell peppers, chopped
2 large raw potatoes, peeled and chopped
In a large heavy pot, heat the oil over medium heat. Add the onions, garlic and pepper flakes, and cook until the onions are golden brown. Sprinkle the paprika over the onions, and mix well. Clean anything stuck to the bottom of the pot off with the vinegar, mixing well.
Add the beef, salt, caraway, marjoram and tomato paste. Cook, stirring, over medium heat until the beef loses its bright redness. Reduce the heat, add enough water to almost cover the meat (about 1 cup), mix, cover and simmer for 1 1/2 hours.
Add the tomatoes, bell peppers and potatoes and more water as needed (about 1 cup). Mix, cover and simmer until the potatoes are tender, about 1 hour.
October 22, 2004
Dre's Super Easy (Almost Southern) Pan Fried Chicken
My mother made us fried chicken occasionally when we were growing up. I remember that she always added paprika to the flour "for color", but the crunchies on her chicken were never very big. (Sorry, Mom!) Well, I think that I have found the secret here in Georgia, and it is cheap and easy! Self-rising flour!
Dre's Super Easy (Almost Southern)
Pan Fried Chicken
Pan Fried Chicken
1 cup self-rising flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1 pint buttermilk or low-fat buttermilk
2 chicken breasts, washed and trimmed
Vegetable oil
Combine the flour, salt, pepper and paprika in a large shallow bowl. Mix well. Fill another large shallow bowl with buttermilk. Cover a breast completely in buttermilk, then dunk in flour mixture. Make sure that the chicken breast is completely covered in flour mixture. Let the chicken breast rest in the flour mixture until the oil is ready. Repeat with second breast.
Fill a large deep pan a third of the way full with oil. Let the oil heat on medium high until a piece of flour begins to bubble immediately if dropped in. When the oil is ready, carefully drop in chicken breasts. Turn when the breasts are crisp and golden, about five minutes per side.
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1 pint buttermilk or low-fat buttermilk
2 chicken breasts, washed and trimmed
Vegetable oil
Combine the flour, salt, pepper and paprika in a large shallow bowl. Mix well. Fill another large shallow bowl with buttermilk. Cover a breast completely in buttermilk, then dunk in flour mixture. Make sure that the chicken breast is completely covered in flour mixture. Let the chicken breast rest in the flour mixture until the oil is ready. Repeat with second breast.
Fill a large deep pan a third of the way full with oil. Let the oil heat on medium high until a piece of flour begins to bubble immediately if dropped in. When the oil is ready, carefully drop in chicken breasts. Turn when the breasts are crisp and golden, about five minutes per side.
October 19, 2004
Shawn's Special Spicy Hamburgers
Shawn roasted some poblano peppers, put them on hamburgers, and then covered them with havarti cheese! He offered spicy, fresh salsa and mayonnaise as toppings. It was a delicious dinner! :)
Comments
Caveat emptor. Peppers are a burnin' thing, and they they make a fiery ring! Bound by chile desire, I fell into a ring of fire...
October 19, 2004
Manzo ai Ferri
Skirt steak is actually used for fajitas. It is much fattier but also more tender than a flank steak. Looking at the skirt steaks raw was very gross. Just do your best to cut off the really huge fat parts. The rest melts on the grill, and the size of the meat shrinks as well.
Manzo ai Ferri
Grilled Skirt Steak with Grilled Chiles
Manzo ai Ferri
Grilled Skirt Steak with Grilled Chiles
3 1-lb. skirt steaks, trimmed and each steak halved crosswise
Sea salt and freshly ground black pepper
6 (or more) medium shallots (unpeeled)
20 fresh hot red chiles, preferably fresno
1 cup extra-virgin olive oil
Preheat a charcoal grill. Meanwhile, generously season both sides of steaks with salt and pepper and refrigerate until ready to grill.
Grill shallots in their skins over medium-hot coals until soft when pierced, 15-20 minutes. Meanwhile, grill chiles over same coals, turning often and moving them to edge of grill if they are coloring too quickly, until lightly browned and soft all over, 15-20 minutes. Transfer shallots and chiles to a plate as done and set aside until cool enough to handle. Stem chiles, then slice crosswise. (If you're not used to working with chiles, wear rubber gloves when you handle them.) Put chiles and any juices into a small bowl and add oil. Peel shallots, cut into 1/2"-thick slices, and mix into chiles and oil.
Grill steaks over medium-hot coals, about 2 minutes per side for medium rare for thinner steaks and 3 minutes per side for thicker ones. Let steaks rest for 5 minutes. Put one steak on each plate and spoon chiles, shallots, and oil over each one. Serve on a bed of dandelion greens or other bitter greens, if you like. Serves six.
Sea salt and freshly ground black pepper
6 (or more) medium shallots (unpeeled)
20 fresh hot red chiles, preferably fresno
1 cup extra-virgin olive oil
Preheat a charcoal grill. Meanwhile, generously season both sides of steaks with salt and pepper and refrigerate until ready to grill.
Grill shallots in their skins over medium-hot coals until soft when pierced, 15-20 minutes. Meanwhile, grill chiles over same coals, turning often and moving them to edge of grill if they are coloring too quickly, until lightly browned and soft all over, 15-20 minutes. Transfer shallots and chiles to a plate as done and set aside until cool enough to handle. Stem chiles, then slice crosswise. (If you're not used to working with chiles, wear rubber gloves when you handle them.) Put chiles and any juices into a small bowl and add oil. Peel shallots, cut into 1/2"-thick slices, and mix into chiles and oil.
Grill steaks over medium-hot coals, about 2 minutes per side for medium rare for thinner steaks and 3 minutes per side for thicker ones. Let steaks rest for 5 minutes. Put one steak on each plate and spoon chiles, shallots, and oil over each one. Serve on a bed of dandelion greens or other bitter greens, if you like. Serves six.
October 18, 2004
Lemon Chicken Soup with Spinach and Dill
Shawn made this light and delicious soup for us to enjoy after the football game on Sunday. It was quite easy to make and great in the fight against skurvy! The original recipe calls for chicken thighs, but we used three small chicekn breasts, each cut in half, without any problem. Yummy!
Lemon Chicken Soup with Spinach and Dill
2 tablespoons extra-virgin olive oil
1 large yellow onion, cut into medium dice
1 lb. boneless, skinless chicken breasts
1 quart low-salt chicken broth
1/2 cup instant rice
1 teaspoon dried oregano
5 ounces (6 cups lightly packed) baby spinach
2 tablespoons minced fresh dill
2 tablespoons fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
Heat the oil in a small (3-quart) Dutch oven or soup kettle over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Add the chicken breasts, broth, rice, and oregano. Cover, raise the heat to medium high, and bring to a full boil; turn off the heat and let stand, covered, for 5 minutes. With tongs, transfer the chicken to a cutting board and shred it with a table knife and fork, discarding any obvious fat or gristle. Working in two batches, puree the broth, rice, and onions in a blender until very smooth, 30 to 60 seconds.
Return the chicken and the thickened broth to the pot and bring to a simmer over medium-low heat. Add the spinach and dill; cook until the spinach wilts completely, about 3 minutes. Stir in the lemon juice. Season to taste with salt, pepper, and more lemon juice.
Lemon Chicken Soup with Spinach and Dill
2 tablespoons extra-virgin olive oil
1 large yellow onion, cut into medium dice
1 lb. boneless, skinless chicken breasts
1 quart low-salt chicken broth
1/2 cup instant rice
1 teaspoon dried oregano
5 ounces (6 cups lightly packed) baby spinach
2 tablespoons minced fresh dill
2 tablespoons fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
Heat the oil in a small (3-quart) Dutch oven or soup kettle over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Add the chicken breasts, broth, rice, and oregano. Cover, raise the heat to medium high, and bring to a full boil; turn off the heat and let stand, covered, for 5 minutes. With tongs, transfer the chicken to a cutting board and shred it with a table knife and fork, discarding any obvious fat or gristle. Working in two batches, puree the broth, rice, and onions in a blender until very smooth, 30 to 60 seconds.
Return the chicken and the thickened broth to the pot and bring to a simmer over medium-low heat. Add the spinach and dill; cook until the spinach wilts completely, about 3 minutes. Stir in the lemon juice. Season to taste with salt, pepper, and more lemon juice.
October 13, 2004
Spiced Lamb Pitas with Fresh Mango Salsa
In my opinion, this is one of the easiest and best recipes that Shawn and I have made this year! It would also work as an appetizer. Just cut the pitas into triangles and toss with 4 to 5 tablespoons olive oil and kosher salt. Toast on a baking sheet in a 450 degrees Fahrenheit oven, flipping after 5 minutes, until crisped and slightly browned, 7 minutes total. Top each triangle with some of the lamb mixture and a bit of the salsa.
Spiced Lamb Pitas with Fresh Mango Salsa
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 lb. ground lamb
1 large red onion, cut into small dice
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons Major Grey style mango chutney
1 ripe medium mango, cut into 1/4-inch dice
3 tablespoons chopped fresh cilantro
4 large pita breads, cut in half to yield 8 half-moon pockets
2 teaspoons fresh lime juice; more to taste
Heat the oven to 450 degrees Fahrenheit. Mix the cumin, ginger, and cinnamon in a small bowl. Reserve 1/4 teaspoon of the spice mix in a large bowl. In another large bowl, sprinkle the remaining spices over the lamb and mix with a fork to combine.
Heat a 12-inch skillet over medium-high heat. Add the lamb and all but 1/3 cup of the onion. Season with salt and pepper and cook, stirring and breaking up the meat with the side of a spoon, until the lamb is fully cooked and all of the liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of the chutney and continue to cook for 1 minute. Remove from the heat and keep warm.
Lightly toast the pita breads on a baking sheet in the oven, 6 to 8 minutes, flipping once. Meanwhile, add the remaining 1/3 cup onion and 2 tablespoons chutney, the mango, cilantro, lime juice, and a pinch of salt to the reserved spices to make a salsa; stir to combine. Taste and add more lime juice if it seems sweet (it should be somewhat tangy to offset the sweetness of the meat).
To serve, let diners assemble their own sandwiches by filling the halved pitas with the lamb and salsa. Serves four.
Spiced Lamb Pitas with Fresh Mango Salsa
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 lb. ground lamb
1 large red onion, cut into small dice
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons Major Grey style mango chutney
1 ripe medium mango, cut into 1/4-inch dice
3 tablespoons chopped fresh cilantro
4 large pita breads, cut in half to yield 8 half-moon pockets
2 teaspoons fresh lime juice; more to taste
Heat the oven to 450 degrees Fahrenheit. Mix the cumin, ginger, and cinnamon in a small bowl. Reserve 1/4 teaspoon of the spice mix in a large bowl. In another large bowl, sprinkle the remaining spices over the lamb and mix with a fork to combine.
Heat a 12-inch skillet over medium-high heat. Add the lamb and all but 1/3 cup of the onion. Season with salt and pepper and cook, stirring and breaking up the meat with the side of a spoon, until the lamb is fully cooked and all of the liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of the chutney and continue to cook for 1 minute. Remove from the heat and keep warm.
Lightly toast the pita breads on a baking sheet in the oven, 6 to 8 minutes, flipping once. Meanwhile, add the remaining 1/3 cup onion and 2 tablespoons chutney, the mango, cilantro, lime juice, and a pinch of salt to the reserved spices to make a salsa; stir to combine. Taste and add more lime juice if it seems sweet (it should be somewhat tangy to offset the sweetness of the meat).
To serve, let diners assemble their own sandwiches by filling the halved pitas with the lamb and salsa. Serves four.
October 12, 2004
Savory Mediterranean Baklava
Although this recipe is delicious, it is so much work! The components can be made a day ahead and refrigerated, but wait to assemble until you are ready to bake the baklava. The recipe is vegetarian and kosher.
Savory Mediterranean Baklava
The Most Complicated and Time-Consuming Recipe I Have Ever Made
Savory Mediterranean Baklava
The Most Complicated and Time-Consuming Recipe I Have Ever Made
For the mushroom layer:
3 tablespoons unsalted butter
2 tablespoons finely minced shallot
1/2 cup finely diced sweet onion
4 cups roughly chopped assorted fresh mushrooms (chanterelle, oyster, portabella, cremini, hedgehog, shiitake, or white button; about 1 pound)
1 tablespoon chopped fresh rosemary
1/2 cup low-salt vegetable or chicken broth
1/4 cup dry white wine
Kosher salt and freshly ground black pepper
For the red pepper layer:
3 tablespoons extra-virgin olive oil
3 large red bell peppers, cut into 1/4-inch dice (about 3 cups)
1 clove garlic, finely minced
1 cup finely diced red onion (about 1/2 medium red onion)
1 tablespoon chopped fresh rosemary
Kosher salt and freshly ground black pepper
For the goat cheese layer:
20 to 22 ounces good-quality goat cheese
2 large eggs
2 tablespoons heavy cream
1 tablespoon finely minced rosemary
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
For the balsamic-rosemary syrup:
2 cups balsamic vinegar
2- to 3-inch-long sprig fresh rosemary; more sprigs for garnish
1 pound 9x14-inch frozen phyllo dough, thawed in the refrigerator overnight (Look for Athens brand phyllo twin packs - two 8-ounce packs in one box.)
1/2 pound unsalted butter, melted; more as needed
Make the mushroom layer: Melt the butter in a large saute pan over medium heat. Add the shallot and onion; cook until softened, 3 to 5 minutes. Add the mushrooms, rosemary, broth, and wine; season with salt and pepper to taste. Cook until the mushrooms are tender and most of the liquid has evaporated, 8 to 10 minutes. Let cool.
Make the red pepper layer: Heat the oil in a large saute pan over medium-high heat. Add the peppers, garlic, onion, and rosemary. Season with salt and pepper to taste. Cook, stirring often, until the peppers and onions are well softened, 7 to 10 minutes. Do not let them brown; add more oil if the pan is dry. Let cool.
Make the goat cheese layer: In a food processor or with an electric mixer, blend the goat cheese, eggs, cream, rosemary, pepper, and salt until smooth. Set aside.
Make the balsamic-rosemary syrup: In a medium saucepan, bring the vinegar and rosemary to a boil. Reduce the heat to a simmer and cook until reduced to a thin syrupy consistency, about 15 minutes. Watch closely during the last few minutes of cooking. The reduction goes fast at the end and if you overreduce it, it may be too thick or even burn. It will thicken more as it cools. You should have about 1/2 cup syrup. Remove from heat; discard the rosemary.
To assemble: Unroll the phyllo; keep it covered with plastic wrap and a damp cloth. Liberally brush the bottom of a 9x13-inch baking dish with some of the melted butter. Lay a sheet of phyllo in the dish and, starting from the edges, brush lightly with butter. Repeat with seven more sheets, brushing each with butter.
With a rubber spatula, spread the mushrooms evenly over the phyllo. Repeat the layering and buttering with eight more sheets of phyllo. Spread the goat cheese evenly over the phyllo. Repeat the layering and buttering with eight more sheets of phyllo. Spread the red peppers evenly over the phyllo. Top with eight more phyllo sheets, buttering as you go. Butter the top two sheets as evenly as possible.
With a sharp knife, cut the baklava into 2x3-inch diamonds, cutting all the way to the bottom of the pan, holding the top layers of phyllo in place with your fingers.
Position a rack in the center of the oven and heat the oven to 375 degrees Fahrenheit. Bake until deep golden brown, 40 to 50 minutes. Let rest for at least 15 to 20 minutes.
To serve: Drizzle a little of the syrup on each plate. Arrange one or two pieces of the baklava on each plate, drizzle with a bit more syrup, and garnish with a rosemary sprig.
3 tablespoons unsalted butter
2 tablespoons finely minced shallot
1/2 cup finely diced sweet onion
4 cups roughly chopped assorted fresh mushrooms (chanterelle, oyster, portabella, cremini, hedgehog, shiitake, or white button; about 1 pound)
1 tablespoon chopped fresh rosemary
1/2 cup low-salt vegetable or chicken broth
1/4 cup dry white wine
Kosher salt and freshly ground black pepper
For the red pepper layer:
3 tablespoons extra-virgin olive oil
3 large red bell peppers, cut into 1/4-inch dice (about 3 cups)
1 clove garlic, finely minced
1 cup finely diced red onion (about 1/2 medium red onion)
1 tablespoon chopped fresh rosemary
Kosher salt and freshly ground black pepper
For the goat cheese layer:
20 to 22 ounces good-quality goat cheese
2 large eggs
2 tablespoons heavy cream
1 tablespoon finely minced rosemary
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
For the balsamic-rosemary syrup:
2 cups balsamic vinegar
2- to 3-inch-long sprig fresh rosemary; more sprigs for garnish
1 pound 9x14-inch frozen phyllo dough, thawed in the refrigerator overnight (Look for Athens brand phyllo twin packs - two 8-ounce packs in one box.)
1/2 pound unsalted butter, melted; more as needed
Make the mushroom layer: Melt the butter in a large saute pan over medium heat. Add the shallot and onion; cook until softened, 3 to 5 minutes. Add the mushrooms, rosemary, broth, and wine; season with salt and pepper to taste. Cook until the mushrooms are tender and most of the liquid has evaporated, 8 to 10 minutes. Let cool.
Make the red pepper layer: Heat the oil in a large saute pan over medium-high heat. Add the peppers, garlic, onion, and rosemary. Season with salt and pepper to taste. Cook, stirring often, until the peppers and onions are well softened, 7 to 10 minutes. Do not let them brown; add more oil if the pan is dry. Let cool.
Make the goat cheese layer: In a food processor or with an electric mixer, blend the goat cheese, eggs, cream, rosemary, pepper, and salt until smooth. Set aside.
Make the balsamic-rosemary syrup: In a medium saucepan, bring the vinegar and rosemary to a boil. Reduce the heat to a simmer and cook until reduced to a thin syrupy consistency, about 15 minutes. Watch closely during the last few minutes of cooking. The reduction goes fast at the end and if you overreduce it, it may be too thick or even burn. It will thicken more as it cools. You should have about 1/2 cup syrup. Remove from heat; discard the rosemary.
To assemble: Unroll the phyllo; keep it covered with plastic wrap and a damp cloth. Liberally brush the bottom of a 9x13-inch baking dish with some of the melted butter. Lay a sheet of phyllo in the dish and, starting from the edges, brush lightly with butter. Repeat with seven more sheets, brushing each with butter.
With a rubber spatula, spread the mushrooms evenly over the phyllo. Repeat the layering and buttering with eight more sheets of phyllo. Spread the goat cheese evenly over the phyllo. Repeat the layering and buttering with eight more sheets of phyllo. Spread the red peppers evenly over the phyllo. Top with eight more phyllo sheets, buttering as you go. Butter the top two sheets as evenly as possible.
With a sharp knife, cut the baklava into 2x3-inch diamonds, cutting all the way to the bottom of the pan, holding the top layers of phyllo in place with your fingers.
Position a rack in the center of the oven and heat the oven to 375 degrees Fahrenheit. Bake until deep golden brown, 40 to 50 minutes. Let rest for at least 15 to 20 minutes.
To serve: Drizzle a little of the syrup on each plate. Arrange one or two pieces of the baklava on each plate, drizzle with a bit more syrup, and garnish with a rosemary sprig.
October 11, 2004
French Onion Soup
Shawn and I have really enjoyed the slow cooker. Our favorite recipe (so far) is for French Onion Soup. There are very few ingredients, and it cooks in a few hours on HIGH. For the beef bouillon, we use a great product called "Better Than Bouillon". The first ingredient is meat rather than salt, and it does not contain MSG. As an aside, 1 quart = 4 cups.
French Onion Soup
1 quart beef bouillon or brown stock
3 medium yellow onions, thinly sliced
3 tablespoons butter
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons flour
1/4 cup dry vermouth
1 loaf crusty French bread
2 cups shredded gruyere cheese
Pour bouillon or stock into slow cooker. Cook onions slowly in butter (about 15 minutes) in large covered skillet. Stir occassionally. Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6 to 8 hours (HIGH: 3 hours).
Slice French bread into 1/2 inch pieces. Arrange slices on a cookie sheet. With broiler on low, cook until slices are golden brown (about 2 minutes). Turn slices over and repeat.
Pour finished soup in oven-proof bowls. Float slices of toasted bread on top. Cover with shredded cheese. With broiler on low, place in oven until cheese is bubbly. Serve immediately.
French Onion Soup
1 quart beef bouillon or brown stock
3 medium yellow onions, thinly sliced
3 tablespoons butter
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons flour
1/4 cup dry vermouth
1 loaf crusty French bread
2 cups shredded gruyere cheese
Pour bouillon or stock into slow cooker. Cook onions slowly in butter (about 15 minutes) in large covered skillet. Stir occassionally. Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in slow cooker. Cover and cook on LOW 6 to 8 hours (HIGH: 3 hours).
Slice French bread into 1/2 inch pieces. Arrange slices on a cookie sheet. With broiler on low, cook until slices are golden brown (about 2 minutes). Turn slices over and repeat.
Pour finished soup in oven-proof bowls. Float slices of toasted bread on top. Cover with shredded cheese. With broiler on low, place in oven until cheese is bubbly. Serve immediately.
September 28, 2004
Gorilla Bread
Sweet and lovely, this bread reminds me more of sticky buns than anything. If you don't like cream cheese, don't put any in the biscuits. Either way, you cannot go wrong. This is also excellent the next day!
Gorilla Bread
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
3 cans refrigerated biscuits (Grands Southern Style works well; avoid flaky biscuits)
1 1/2 cups coarsely chopped pecans
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 24 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 50 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Gorilla Bread
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
3 cans refrigerated biscuits (Grands Southern Style works well; avoid flaky biscuits)
1 1/2 cups coarsely chopped pecans
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 24 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 50 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
September 17, 2004
Earl Grey Vinaigrette with Watermelon, Cucumber and Blue Cheese Salad
Yesterday evening after a tough drive home through Hurricane Ivan, I made this unusual salad for dinner. It would have been better as a side dish for grill fare, but I still enjoyed the watermelon with the blue cheese. The vinaigrette is unique as well and will keep for a while if made in advance.
Earl Grey Vinaigrette with Watermelon, Cucumber and Blue Cheese Salad
1 Earl Grey tea bag
2/3 cup white wine vinegar
4 tablespoons liquid honey
2 teaspoons chopped thyme leaves
2 teaspoons minced shallots
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
1/2 cup vegetable oil
4 cups watermelon in bite-sized pieces
4 cups cucumber in small pieces
1 cup Danish Blue cheese
In a very small saucepan, combine the tea bag and the vinegar. Bring to a boil over high heat, then lower the heat to medium and continue to boil for 2 minutes. Remove from the heat and set aside, allowing the tea bag to steep in the vinegar until cooled. Remove the tea bag and gently squeeze it into the pot to extract as much vinegar as possible.
Transfer the vinegar to a stainless steel bowl. Add the honey, thyme, shallots, salt, and white pepper, and whisk until blended and smooth. Continuing to whisk, gradually add the oil in a slow, steady stream until blended. The mixture should not emulsify. Place in a jar, cover tightly, and refrigerate for at least 4 hours before serving.
Combine watermelon, cucumber, and cheese in another bowl. Gently toss with vinaigrette just before serving.
Earl Grey Vinaigrette with Watermelon, Cucumber and Blue Cheese Salad
1 Earl Grey tea bag
2/3 cup white wine vinegar
4 tablespoons liquid honey
2 teaspoons chopped thyme leaves
2 teaspoons minced shallots
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
1/2 cup vegetable oil
4 cups watermelon in bite-sized pieces
4 cups cucumber in small pieces
1 cup Danish Blue cheese
In a very small saucepan, combine the tea bag and the vinegar. Bring to a boil over high heat, then lower the heat to medium and continue to boil for 2 minutes. Remove from the heat and set aside, allowing the tea bag to steep in the vinegar until cooled. Remove the tea bag and gently squeeze it into the pot to extract as much vinegar as possible.
Transfer the vinegar to a stainless steel bowl. Add the honey, thyme, shallots, salt, and white pepper, and whisk until blended and smooth. Continuing to whisk, gradually add the oil in a slow, steady stream until blended. The mixture should not emulsify. Place in a jar, cover tightly, and refrigerate for at least 4 hours before serving.
Combine watermelon, cucumber, and cheese in another bowl. Gently toss with vinaigrette just before serving.
September 14, 2004
Eggless Caesar Salad with Grilled Chicken
Daunted by the prospects of determining exactly how to make a coddled egg, Shawn and I opted for a simple but surprisingly tasty eggless Caesar salad for dinner last night.
Eggless Caesar Salad with Grilled Chicken
2 teaspoons aged red wine vinegar
2 teaspoons freshly squeezed lemon juice
5 tablespoons olive oil
2 to 3 anchovy fillets OR 1/4 teaspoon salt
1 small clove garlic, crushed
1 tablespoon chopped Italian parsley
1/2 teaspoon Worcestershire sauce
3 drops Tabasco sauce
1/4 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan cheese
croutons
romaine lettuce
grilled chicken breasts
In the bowl of a small food processor or a blender, combine the vinegar, lemon juice, oil, anchovy fillets, garlic, parsley, Worcestershire sauce, Tabasco sauce, pepper, and 1/3 cup of the cheese, and process until the mixture is emulsified, about 20 seconds. Pour over lettuce, add the croutons, and toss to coat thoroughly. Top with remaining cheese and grilled chicken breasts. Serve immediately.
Eggless Caesar Salad with Grilled Chicken
2 teaspoons aged red wine vinegar
2 teaspoons freshly squeezed lemon juice
5 tablespoons olive oil
2 to 3 anchovy fillets OR 1/4 teaspoon salt
1 small clove garlic, crushed
1 tablespoon chopped Italian parsley
1/2 teaspoon Worcestershire sauce
3 drops Tabasco sauce
1/4 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan cheese
croutons
romaine lettuce
grilled chicken breasts
In the bowl of a small food processor or a blender, combine the vinegar, lemon juice, oil, anchovy fillets, garlic, parsley, Worcestershire sauce, Tabasco sauce, pepper, and 1/3 cup of the cheese, and process until the mixture is emulsified, about 20 seconds. Pour over lettuce, add the croutons, and toss to coat thoroughly. Top with remaining cheese and grilled chicken breasts. Serve immediately.
September 13, 2004
Brand New Crock Pot
It is great to be back home after our vacation (more on Arizona soon)! :) Waiting on our doorstep was the slow cooker that Shawn had ordered. Actually, it is a brushed stainless steel Crock Pot. Crock Pot is the registered trademark of the Rival company - anything else is just a slow cooker. ;P
We tested the Crock Pot yesterday with three Cornish game hens, lemons, thyme and almonds! It is really a fascinating process. Essentially, it is a ceramic pot with a lid, and the ceramin pot sits inside of a metal warmer. I really liked to watch the food cook, but after a while, the lid fogs up. The instruction book specifically said 'no peeking'! Since the metal warmer does not get incredibly hot, removing the lid lets out all of the heat that had built up, and it takes a while to build that heat back up again. I do not have a picture of the finished product (which we enjoyed with wild rice) because the hens literally fell apart when we lifted them from the pot. The meat was delicious, but we have to start earlier; we did not eat until 8:30 PM! I am glad that it was worth the wait for our first slow cooked meal! :)
Roasted Lemon Almond Cornish Hens
3 lemons
3 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 cloves garlic, minced and divided
4 teaspoons minced fresh thyme, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sliced almonds, toasted and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity. Place hens in slow cooker.
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens. Sprinkle with 1/4 cup sliced almonds.
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon slices and remaining almonds.
We tested the Crock Pot yesterday with three Cornish game hens, lemons, thyme and almonds! It is really a fascinating process. Essentially, it is a ceramic pot with a lid, and the ceramin pot sits inside of a metal warmer. I really liked to watch the food cook, but after a while, the lid fogs up. The instruction book specifically said 'no peeking'! Since the metal warmer does not get incredibly hot, removing the lid lets out all of the heat that had built up, and it takes a while to build that heat back up again. I do not have a picture of the finished product (which we enjoyed with wild rice) because the hens literally fell apart when we lifted them from the pot. The meat was delicious, but we have to start earlier; we did not eat until 8:30 PM! I am glad that it was worth the wait for our first slow cooked meal! :)
Roasted Lemon Almond Cornish Hens
3 lemons
3 Cornish hens (22-oz. each), thawed
2 tablespoons butter, melted
4 cloves garlic, minced and divided
4 teaspoons minced fresh thyme, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sliced almonds, toasted and divided
Slice 1 lemon; place 2 to 3 lemon slices in each hen cavity. Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity. Place hens in slow cooker.
Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens. Sprinkle with 1/4 cup sliced almonds.
Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 6 hours). Arrange cooked hens on serving platter. Serve with remaining lemon. Garnish hens with remaining lemon slices and remaining almonds.
September 3, 2004
Warm Herb Salad
Who doesn't like fried food? Who doesn't like cheese? How about enjoying fried cheese? I have had Baked Camembert in Germany and Kaassouffle in the Netherlands. This is another variation, which uses herb goat cheese. It was really easy to make and very tasty. I could also see using La Ferme's vinaigrette instead of the salad dressing here, but the tarragon and shallots had a really fresh taste. Shawn and I each had two cheese patties, but it was too rich for me. The recipe is supposed to serve four persons, so each person should really only get one patty.
Warm Herb Salad
2 tablespoons finely chopped shallots
2 tablespoons tarragon vinegar
2 teaspoons Dijon-style mustard
1 teaspoon minced tarragon
1/3 cup extra virgin olive oil
salt and ground black pepper
8 ounces goat cheese with herbs
2 large eggs, beaten
3/4 breadcrumbs
1/4 cup extra virgin olive oil
6 cups mixed baby greens
In a large bowl, combine the shallots, vinegar, mustard, and tarragon. Slowly add 1/3 cup oil while whisking constantly. Season with salt and pepper to taste. Set aside.
Divide cheese into 4 even, round patties and flatten to 1/2 inch thick. Coat each with egg, then the breadcrumbs. Repeat with the egg and breadcrumbs. Chill cheese patties for 15 minutes.
Heat remaining oil in a small, non-stick skillet over moderately high heat but not smoking. Cook both sides of the cheese until golden, about 30 seconds per side. Remove and drain on a paper towel.
Toss greens with the salad dressing. Serve salad topped with a warm cheese patty. Serves 4.
Warm Herb Salad
2 tablespoons finely chopped shallots
2 tablespoons tarragon vinegar
2 teaspoons Dijon-style mustard
1 teaspoon minced tarragon
1/3 cup extra virgin olive oil
salt and ground black pepper
8 ounces goat cheese with herbs
2 large eggs, beaten
3/4 breadcrumbs
1/4 cup extra virgin olive oil
6 cups mixed baby greens
In a large bowl, combine the shallots, vinegar, mustard, and tarragon. Slowly add 1/3 cup oil while whisking constantly. Season with salt and pepper to taste. Set aside.
Divide cheese into 4 even, round patties and flatten to 1/2 inch thick. Coat each with egg, then the breadcrumbs. Repeat with the egg and breadcrumbs. Chill cheese patties for 15 minutes.
Heat remaining oil in a small, non-stick skillet over moderately high heat but not smoking. Cook both sides of the cheese until golden, about 30 seconds per side. Remove and drain on a paper towel.
Toss greens with the salad dressing. Serve salad topped with a warm cheese patty. Serves 4.
September 2, 2004
Shawn's Lemon Thyme Marinade
Shawn created a delicious and simple new marinade for grilled chicken on Tuesday. He served the grilled chicken with herb butter and couscous! Yummy!
Shawn's Lemon Thyme Marinade
For Grilled Chicken
Per boneless, skinless chicken breast:
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon fresh thyme
Marinate the chicken breast(s) in one layer in a shallow bowl for up to six hours. Grill the chicken until done.
Shawn's Lemon Thyme Marinade
For Grilled Chicken
Per boneless, skinless chicken breast:
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon fresh thyme
Marinate the chicken breast(s) in one layer in a shallow bowl for up to six hours. Grill the chicken until done.
August 31, 2004
Mom's Zigeunerschnitzel
My mother brought me this delicious recipe when she visited. I don't remember ever having at home, but I have enjoyed it in Germany. It is quite spicy and could easily be served with an extra helping of sour cream on top to cool off the fire! I served it to Shawn with fried potatoes yesterday, but egg noodles would have been nice as well. I also chose to use veal instead of pork. (I don't dig on the pig.)
Zigeunerschnitzel
Gypsy Schnitzel
Zigeunerschnitzel
Gypsy Schnitzel
4 pork schnitzel or thin pork chop, pounded
1 medium onion, sliced
2 tablespoons Hungarian paprike - picant
1 teaspoon caraway seed, chopped
1 dill gherkin, cubed
1 tablespoon capers
1/8 liter sour cream
salt and pepper
1 tablespoon flour
cooking oil
water
Make small incisions into the edge of the meat, salt and pepper, brown in oil. Remove meat from the pan, put the sliced onion in the hot fat and brown until golden, add 2 tablespoons paprika, stir into the onions, add water, then the meat, the chopped caraway seeds, cubed gherkins and capers. Cook meat until tender, mix sour cream with flour and stir into sauce, add additional seasoning to taste.
1 medium onion, sliced
2 tablespoons Hungarian paprike - picant
1 teaspoon caraway seed, chopped
1 dill gherkin, cubed
1 tablespoon capers
1/8 liter sour cream
salt and pepper
1 tablespoon flour
cooking oil
water
Make small incisions into the edge of the meat, salt and pepper, brown in oil. Remove meat from the pan, put the sliced onion in the hot fat and brown until golden, add 2 tablespoons paprika, stir into the onions, add water, then the meat, the chopped caraway seeds, cubed gherkins and capers. Cook meat until tender, mix sour cream with flour and stir into sauce, add additional seasoning to taste.
August 30, 2004
Good Potato Chips
When was the last time that you bought a bag of delicious potato chips and the only ingredients were potatoes, sunflower oil and sea salt? Frito-Lay has a new line called "Natural". Shawn and I bought a bag of the "Natural Lay's" in the hippy section at Publix, and they were DELICIOUS! Frito-Lay's Natural line is also available for Tostitos, Cheetos and Ruffles. Try it!
August 29, 2004
Flammkuchen
One of the things that I love about my business trips to Germany is the Flammkuchen. Essentially, it is an onion and bacon tart. Sometimes, you can also order one with cheese. They are delicious! Shawn and I tried a recipe from Bon Appetit, and it was perfectly authentic and delicious, too! Enjoy! :)
As an aside, invite some friends over to enjoy the results of this recipe. It makes plenty, and it does NOT make nice leftovers!
Flammkuchen
Alsatian Onion and Bacon Tart
As an aside, invite some friends over to enjoy the results of this recipe. It makes plenty, and it does NOT make nice leftovers!
Flammkuchen
Alsatian Onion and Bacon Tart
2 1/4 cups (or more) all purpose flour
1 cup warm water (110 to 115 degrees Fahrenheit)
1 teaspoon active dry yeast
1/2 teaspoon fine sea salt
3/4 cup creme fraiche
1/3 cup large-curd cottage cheese
1/3 cup sour cream
2 small white onions, very thinly sliced (about 1 1/2 cups)
12 ounces 1/4-inch-thick bacon slices cut crosswise into 1/2-inch-wide strips Freshly ground black pepper
Combine 1 cup flour, 1 cup warm water, and 1 teaspoon yeast in large bowl; stir to blend well. Cover bowl with plastic wrap and let stand until mixture bubbles, about 30 minutes. Stir in salt, then 1 1/4 cups flour. Mix until soft slightly sticky dough forms, adding more flour by tablespoonfuls if very sticky. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Preheat oven to 500 Fahrenheit. Lightly flour 2 large baking sheets. Lightly flour hands; punch down dough and divide in half. Roll out each half on lightly floured surface to thin 16X10-inch rectangle. Transfer each rectangle to prepared baking sheet. If dough shrinks, roll or strech each back to size. Puree creme fraiche, cottage cheese, and sour cream in processor until smooth. Season to taste with salt and pepper. Spread cream mixture over crusts. Sprinkle onions and raw bacon over cream mixture, dividing equally. Bake tarts until edges of crusts arre crisp and brown, about 14 minutes. Sprinkle generously with pepper; cut into pieces and serve.
1 cup warm water (110 to 115 degrees Fahrenheit)
1 teaspoon active dry yeast
1/2 teaspoon fine sea salt
3/4 cup creme fraiche
1/3 cup large-curd cottage cheese
1/3 cup sour cream
2 small white onions, very thinly sliced (about 1 1/2 cups)
12 ounces 1/4-inch-thick bacon slices cut crosswise into 1/2-inch-wide strips Freshly ground black pepper
Combine 1 cup flour, 1 cup warm water, and 1 teaspoon yeast in large bowl; stir to blend well. Cover bowl with plastic wrap and let stand until mixture bubbles, about 30 minutes. Stir in salt, then 1 1/4 cups flour. Mix until soft slightly sticky dough forms, adding more flour by tablespoonfuls if very sticky. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Preheat oven to 500 Fahrenheit. Lightly flour 2 large baking sheets. Lightly flour hands; punch down dough and divide in half. Roll out each half on lightly floured surface to thin 16X10-inch rectangle. Transfer each rectangle to prepared baking sheet. If dough shrinks, roll or strech each back to size. Puree creme fraiche, cottage cheese, and sour cream in processor until smooth. Season to taste with salt and pepper. Spread cream mixture over crusts. Sprinkle onions and raw bacon over cream mixture, dividing equally. Bake tarts until edges of crusts arre crisp and brown, about 14 minutes. Sprinkle generously with pepper; cut into pieces and serve.
Comments
put about 1/4 cup onions and 1/4 cup bacon together with the creme fraich into the processor and enjoy an even more intensive original flavor.
August 29, 2004
Bison Burger with Blue Cheese
Saturday night, we went to visit JB and Mona for "Game Night". JB had told me the week before about the bison burgers that he had had with Jim and Michelle, and how delicious they were with blue cheese inside! It sounded tempting, and Shawn and I decided to pick up the deep red ground meat at the farmer's market. JB was already making marinated chicken breasts and fish (from my parents). He expertly made our bison into delicious patties and cooked all the food downstairs near the pool. It was delicious, and the company was even better! :)
August 29, 2004
Juicy and Delicious Crenshaw Melon
As I pondered what we could indulge in for breakfast on Saturday morning, I decided that it was finally time to cut up the enormous $9 Crenshaw melon, that I had bought the week before for my parents' visit. (How was I to know that they were bringing an Orange Flesh melon already?) For me, it was the highlight of breakfast! It was juicy, ripe and cold. I also made my first perfect over easy egg for Shawn, bacon and toast. YEAH! :)
August 12, 2004
Shawn's Spicy Southwestern Chicken
Shawn has been very busy in the kitchen with his trailer truffles and, on Tuesday, a new recipe for spicy Southwestern chicken. He started on Monday evening by cleaning and rubbing the meat in a secret blend of herbs and spices! On Tuesday, he shook any excess of the spice mixture off of the meat, and then he breaded and pan fried the chicken breasts. According to David, it was the perfect amount of kick. I thought the breading was really crispy, and the meat was juicy with a delicious Southwestern flavor. Yummy! :)
August 8, 2004
Shawn's Trailer Truffles
Shawn had been itching to make his trailer truffles (affectionately referred to as "balls") with the new Golden Oreo cookies for some time now. JB and Mona coming to dinner on Saturday night served as the perfect excuse! Shawn calls his chocolate version "Chocolate Salty Balls", and this new white version "Schweaty Balls". No matter what he calls them, they still taste great! :)
Chocolate Salty Balls
Chocolate Salty Balls
1-lb. package of Oreo cookies
8 oz. package of regular or lite cream cheese (not fat free)
1 package of chocolate bark
Grind Oreo cookies in food processor until a fine meal. Combine Oreo meal and cream cheese and mix completely by hand. Roll mixture into 1-inch balls.
Microwave chocolate bark until completely melted, stirring occasionally. Using a toothpick, dip balls into melted bark. Let stand on waxed paper until bark hardens.
Serve and enjoy!
8 oz. package of regular or lite cream cheese (not fat free)
1 package of chocolate bark
Grind Oreo cookies in food processor until a fine meal. Combine Oreo meal and cream cheese and mix completely by hand. Roll mixture into 1-inch balls.
Microwave chocolate bark until completely melted, stirring occasionally. Using a toothpick, dip balls into melted bark. Let stand on waxed paper until bark hardens.
Serve and enjoy!
Schweaty Balls
Substitute Golden Oreo cookies for the regular Oreo cookies and use white chocolate bark.
Minty Fresh Balls
Substitute Double Delight Oreo Mint'n Creme cookies for the regular Oreo cookies and use either dark chocolate or chocolate mint bark.
Emerald Balls
Substitute Double Delight Oreo Mint'n Creme cookies for the regular Oreo cookies and use white chocolate bark with a couple drops of green food coloring.
Use your imagination with your balls to come up with exciting new combinations!
Use your imagination with your balls to come up with exciting new combinations!
Comments
Balls, balls, balls! Who doesn't love balls? Any of these variations is guaranteed to impress your palate and that of your consumer.
I love to see a man who enjoys playing with his schweaty balls. I can't wait to play with my own batch soon. Or have Steph do it for me.
-dhs
August 5, 2004
Goat Cheese, Figs, and Hungarian Gulash?
On Tuesday night, I wanted to cook something special for Shawn before his trip to San Francisco. We discussed the idea and settled on Hungarian Gulash (Gulyasleves csipetkevel) from the recipe from the famous Gundel Restaurant.
That day, I also stopped by Star Provisions. They had just received some fresh goat cheese and ripe figs. I knew that they did not match the menu, but why not? Who else decides to eat gulash in the middle of the summer? ;P Either way, both the goat cheese and the figs were exceptional!
Anyway... I ended up alternatively chopping and cooking for hours. There were so many ingredients to prepare - beef, parsley, peeled and seeded tomatoes, bell peppers, onions, hot peppers, carrots, celery, parsnips, fresh garlic, potatoes! And after all that work, the meat was perfect. The vegetables were also right, but the sauce was lackluster. I keep on thinking that I am missing an ingredient somewhere - sour cream, heavy cream, vinegar, or ...? Anyone who can help me here, please do! Winter is coming soon, and my gulash needs help!
Thankfully, I picked up the flourless chocolate cake at Star Provisions as well, so dessert was saved.
That day, I also stopped by Star Provisions. They had just received some fresh goat cheese and ripe figs. I knew that they did not match the menu, but why not? Who else decides to eat gulash in the middle of the summer? ;P Either way, both the goat cheese and the figs were exceptional!
Anyway... I ended up alternatively chopping and cooking for hours. There were so many ingredients to prepare - beef, parsley, peeled and seeded tomatoes, bell peppers, onions, hot peppers, carrots, celery, parsnips, fresh garlic, potatoes! And after all that work, the meat was perfect. The vegetables were also right, but the sauce was lackluster. I keep on thinking that I am missing an ingredient somewhere - sour cream, heavy cream, vinegar, or ...? Anyone who can help me here, please do! Winter is coming soon, and my gulash needs help!
Thankfully, I picked up the flourless chocolate cake at Star Provisions as well, so dessert was saved.
August 3, 2004
Grilled Chicken with Italian Green Sauce
Yesterday evening, I made another delicious Italian dish for Shawn and I to enjoy. I served grilled chicken breasts with an Italian green sauce. The green sauce is quite pungent, so I accompanied the chicken with roasted garlic and French bread. Looking back, something milder like corn on the cob or orzo would have probably been better. Please note though that if you intend for anyone to have a conversation with you, go to the gym with you, or even kiss you in the next couple of days after you eat this, you best make sure that they eat it as well! ;P
Italian Green Sauce
Italian Green Sauce
1 small clove garlic
1/2 cup parsley sprigs
1 tablespoon capers, rinsed
1/4 cup cubed onion
3 tablespoons extra-virgin olive oil
1/2 teaspoon anchovy paste
2 tablespoons fresh basil
2 tablespoons strained fresh lemon juice
Salt and freshly ground black pepper
In a food processor, chop the garlic. Add the parsley, and chop fine. Add the capers and the onion, and chop together with on/off turns. Transfer this mixture to a bowl. In a cup, stir the oil into the anchovy paste until well blended. Add this to the parsley mixture. Stir in the basil, lemon juice, and plenty of black pepper. Taste, and add salt and more lemon juice if needed. Serve over grilled chicken breasts.
1/2 cup parsley sprigs
1 tablespoon capers, rinsed
1/4 cup cubed onion
3 tablespoons extra-virgin olive oil
1/2 teaspoon anchovy paste
2 tablespoons fresh basil
2 tablespoons strained fresh lemon juice
Salt and freshly ground black pepper
In a food processor, chop the garlic. Add the parsley, and chop fine. Add the capers and the onion, and chop together with on/off turns. Transfer this mixture to a bowl. In a cup, stir the oil into the anchovy paste until well blended. Add this to the parsley mixture. Stir in the basil, lemon juice, and plenty of black pepper. Taste, and add salt and more lemon juice if needed. Serve over grilled chicken breasts.
August 3, 2004
Tagliatelle with Green Beans and Lemon
On Sunday night, Shawn and I finally made the dish that I had been itching to make since I bought Vicki Sebastiani's cookbook at the Viansa Winery and Italian Marketplace. Her recipe was for pappardelle with asparagus and lemon. The only problem is that I do not like asparagus, and we could not find fresh pappardelle. We substituted green beans and tagliatelle. We also had some concerns that there was no butter in the recipe, but having said that, the dish was still excellent, perfect for summer, and very light! The lemon cream was rich and, well, creamy but not over-powering. I cannot wait until we make it again! :)
Tagliatelle with Green Beans and Lemon
Tagliatelle with Green Beans and Lemon
1 bunch of thin green beans
1/2 pound of tagliatelle
1/4 freshly squeezed lemon juice
2 tablespoons dry white wine
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons minced lemon zest
2 tablespoons minced Italian parsley
Clean and steam the green beans until tender but firm. Immediately place in a bowl of ice water, or under cold running water. After the beans cool, drain, cover with plastic wrap, and set aside.
Cook pasta in a large pot of boiling water until al dente.
While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. In a large bowl, gently combine the pasta, lemon cream, green beans and minced parsley. Transfer to a warm serving platter or plates. Garnish with the remaining lemon zest.
1/2 pound of tagliatelle
1/4 freshly squeezed lemon juice
2 tablespoons dry white wine
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons minced lemon zest
2 tablespoons minced Italian parsley
Clean and steam the green beans until tender but firm. Immediately place in a bowl of ice water, or under cold running water. After the beans cool, drain, cover with plastic wrap, and set aside.
Cook pasta in a large pot of boiling water until al dente.
While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. In a large bowl, gently combine the pasta, lemon cream, green beans and minced parsley. Transfer to a warm serving platter or plates. Garnish with the remaining lemon zest.
July 9, 2004
How to Keep Cool: A Chillin' Recipe from Mom
My Mom rules the kitchen! She can make everything from bernaise sauce to vichyssoise and make it look so easy! I am not that gifted. (I take more towards the young Julia Child school of cooking. 'Who cares if it caught on fire during my live cooking show? The wine was delicious!') Of course, Mom does send me tips when she finds an easy recipe that I might be able to reproduce to the amazement of my friends. This one is perfect for the Georgia heat!
Mom's Frozen Peach Daiquiri
6 ounces frozen pink lemonade concentrate
6 ounces Vodka (or rum)
2 cups peaches, peeled and cut up
Ice cubes
Put all of the above in blender, fill container with ice cubes and blend well.
Ahhh....
6 ounces Vodka (or rum)
2 cups peaches, peeled and cut up
Ice cubes
Put all of the above in blender, fill container with ice cubes and blend well.
Ahhh....
July 1, 2004
Delicious Rustic Dinner Complete with Greek Salad
Yesterday evening, Shawn and I enjoyed a simple but delightful meal of two different salamis (one Hungarian salami from Oma and one Italian salami from Mom and Dad), three different cheeses (brie, Drunken Goat, and dill havarti), petite sweet and dill pickles, crackers, fresh bread, herb butter, Greek salad, and a bottle of Sangiovese. It was great! The surprise of the evening (aside from the "Do I look like I give a rat's ass?" napkins) was the Greek salad. I had never made a Greek salad before, so I downloaded a recipe, which came close to the ingredients, which I had at home. After some adjustments, I came up with the new recipe, which is attached below the picture for those who might be interested. Yummy!
Greek Salad and Dressing Recipe
Greek Salad and Dressing Recipe
Dressing:
½ cup red wine vinegar
1 teaspoon chopped garlic
½ teaspoon chopped fresh basil
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon pepper
¼ cup vegetable oil
¼ cup olive oil
Salad:
Romaine lettuce
Small white onion cut into small slices
Feta cheese crumbles
Sliced black olives (optional)
Combine all of the ingredients except the oil. Let mixture rest for 20 minutes (or more), then add oils and mix vigorously.
Combine the lettuce, onions, feta cheese crumbles and black olives in a large bowl. Add the dressing and toss well.
½ cup red wine vinegar
1 teaspoon chopped garlic
½ teaspoon chopped fresh basil
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon pepper
¼ cup vegetable oil
¼ cup olive oil
Salad:
Romaine lettuce
Small white onion cut into small slices
Feta cheese crumbles
Sliced black olives (optional)
Combine all of the ingredients except the oil. Let mixture rest for 20 minutes (or more), then add oils and mix vigorously.
Combine the lettuce, onions, feta cheese crumbles and black olives in a large bowl. Add the dressing and toss well.
Comments
Thank you for the wealth of beautifuly selected recipes!!! Great job!!! =)
Wow! I need to try some of those recepes. Thank you
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