New Year's Eve Recipes
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 14 minutes. Centers should be soft but sides should be done. Let cool slightly, invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
The clock is ticking, you still have presents to wrap, last minute grocery shopping, who has time to think about the New Year's Eve menu? Well, I can help out, you have one week left to indulge! The Cookermom is taking full advantage, so here are some favorite recipes to enjoy on New Year's Eve. It is my tradition to make cheese fondue for an appetizer, make sure not to substitute the cheeses. The other appetizer I included is the tuna-tini, use fresh ahi tuna, it is absolutely addictive and very impressive served in a martini glass (I purchased mini ones from World Market). The salad is a the classic wedge, who doesn't love the wedge, a recent holiday party at Gibson's confirmed that when I noticed nearly everyone ordered "the wedge", so easy to make and a great do ahead salad that you can have already plated. The entree is my stuffed pork tenderloin, I have included a before and after photo, just reading the recipe may make it difficult to visualize. Dessert is molten chocolate lava cakes, I have take quite a bit of time perfecting this recipe, I think you will agree when you look at my photo of the chocolate perfectly oozing out. Enjoy the recipes, e-mail me if you have any questions. Have a wonderful New Year everyone! Happy Cooking!
My recipe CD with over 200 of my tried and true recipes from my nearly 20 years of cooking! Simply download the CD to your computer and you will be able to make your own notes and changes and print off for your grocery list! The cost is $20 plus $2 S&H. To order either send me a message on my blog or e-mail me at Cookermom@ymail.com
Buche de Noel
A buche, or Yule log, is a jelly roll-style cake that is decorated to look like a log sitting in the snow on the forest floor. A sponge cake is baked in a very shallow pan, frosted with what I think of as the best of all frostings the classic French buttercream and rolled up. At this point you can wrap and refrigerate it for up to 3 days, or freeze the cake for a month, along with the rest of the frosting that you will use to cover the "log" the day you serve it. Defrost the cake and frosting in the refrigerator for a day.
Room temperature eggs are essential here, but you can bring chilled eggs up to it by putting them in a bowl of warm water for 15 minutes or so. Also, note that you sift the flour two times before measuring it.
Cake:
4 large eggs, at room temperature
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup sugar
1 cup twice sifted cake flour
Chocolate Buttercream: (for filling)
1 stick unsalted butter
½ cup powdered sugar
Pinch of salt
1tsp. vanilla
1 oz. melted bittersweet chocolate
Cream the butter in the bowl of a stand mixer, add remaining ingredients.
Chocolate Ganache: (for frosting)
11/2 cups cream
6oz. chocolate
4 Tbls. butter
Heat cream until hot, pour over chocolate and whisk until incorporated, whisk in butter. Use while warm or it will be difficult to spread.
Meringue Mushrooms:
2 egg whites
Pinch of cream of tarter
¼ cup sugar
Beat egg whites with cream of tartar; gradually add sugar until stiff peaks form, place in pastry bag with plain round tip, pipe out circles and domes. Bake at 225 for about 1 hour. Dust with coca powder. Trim points off stems and adhere top to stem with melted chocolate. Makes about 10 mushrooms.
Preheat oven to 375 jellyroll baking pan. Line it with parchment paper. Put the eggs, baking powder, salt and vanilla into a mixer bowl. With a whisk attachment, beat 2 minutes at high speed. Lower speed to medium, pour in the sugar, and beat another 3 minutes, or until pale and very thick. Take speed down to low and add the flour. Run the mixer about 20 seconds, stop, and remove the bowl and beater. Then, using the whisk attachment, stir the batter a few times to thoroughly blend in the flour. Don't over mix. Turn the batter into the pan, spreading out smoothly.
Bake 10-12 minutes, or until a tester slipped into the center of the cake comes out clean. Let cool. Spread a dishtowel on a counter and place cake pan on upside down, gently remove cake and peel off parchment. Spread the buttercream over the top of the cake. Using the towel lift the cake, roll it up from the long side, tucking the cake in snugly as you go. Wrap in the foil and refrigerate up to 3 days, or freeze up to one month.
To finish the buche: Early on the day you want to serve the buche, bring the cake to room temperature. Spread sheets of wax paper or foil over the edges of a long serving platter so you can pull them away once you have frosted the log. Set the cake log atop the paper. At an angle, cut away a piece from one end of the cake. Place the piece you cut away atop the roll to resemble a branch (optional), using a dab of frosting to make it stick to the roll.
Frost the entire log with ganache. Use a fork to make groves running the length of the log to resemble bark. At the ends of the log, draw concentric rings into the frosting to resemble the cut end of a log.
Pull away the pieces of wax paper or foil along the edge of the platter. Sift a dusting of cocoa onto the platter around the log to look like earth. Shake out the sifter and place several big tablespoons of powdered sugar to it. Sift the sugar over the cake and plate to look like a dusting of snow.
Tuck a few sprigs of holly or other greenery around the buche, removing them before serving.
To hold, refrigerate the buche, but serve it close to room temperature.
Makes enough for one 10-inch long buche de noel, serving 10-12.
Room temperature eggs are essential here, but you can bring chilled eggs up to it by putting them in a bowl of warm water for 15 minutes or so. Also, note that you sift the flour two times before measuring it.
Cake:
4 large eggs, at room temperature
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup sugar
1 cup twice sifted cake flour
Chocolate Buttercream: (for filling)
1 stick unsalted butter
½ cup powdered sugar
Pinch of salt
1tsp. vanilla
1 oz. melted bittersweet chocolate
Cream the butter in the bowl of a stand mixer, add remaining ingredients.
Chocolate Ganache: (for frosting)
11/2 cups cream
6oz. chocolate
4 Tbls. butter
Heat cream until hot, pour over chocolate and whisk until incorporated, whisk in butter. Use while warm or it will be difficult to spread.
Meringue Mushrooms:
2 egg whites
Pinch of cream of tarter
¼ cup sugar
Beat egg whites with cream of tartar; gradually add sugar until stiff peaks form, place in pastry bag with plain round tip, pipe out circles and domes. Bake at 225 for about 1 hour. Dust with coca powder. Trim points off stems and adhere top to stem with melted chocolate. Makes about 10 mushrooms.
Preheat oven to 375 jellyroll baking pan. Line it with parchment paper. Put the eggs, baking powder, salt and vanilla into a mixer bowl. With a whisk attachment, beat 2 minutes at high speed. Lower speed to medium, pour in the sugar, and beat another 3 minutes, or until pale and very thick. Take speed down to low and add the flour. Run the mixer about 20 seconds, stop, and remove the bowl and beater. Then, using the whisk attachment, stir the batter a few times to thoroughly blend in the flour. Don't over mix. Turn the batter into the pan, spreading out smoothly.
Bake 10-12 minutes, or until a tester slipped into the center of the cake comes out clean. Let cool. Spread a dishtowel on a counter and place cake pan on upside down, gently remove cake and peel off parchment. Spread the buttercream over the top of the cake. Using the towel lift the cake, roll it up from the long side, tucking the cake in snugly as you go. Wrap in the foil and refrigerate up to 3 days, or freeze up to one month.
To finish the buche: Early on the day you want to serve the buche, bring the cake to room temperature. Spread sheets of wax paper or foil over the edges of a long serving platter so you can pull them away once you have frosted the log. Set the cake log atop the paper. At an angle, cut away a piece from one end of the cake. Place the piece you cut away atop the roll to resemble a branch (optional), using a dab of frosting to make it stick to the roll.
Frost the entire log with ganache. Use a fork to make groves running the length of the log to resemble bark. At the ends of the log, draw concentric rings into the frosting to resemble the cut end of a log.
Pull away the pieces of wax paper or foil along the edge of the platter. Sift a dusting of cocoa onto the platter around the log to look like earth. Shake out the sifter and place several big tablespoons of powdered sugar to it. Sift the sugar over the cake and plate to look like a dusting of snow.
Tuck a few sprigs of holly or other greenery around the buche, removing them before serving.
To hold, refrigerate the buche, but serve it close to room temperature.
Makes enough for one 10-inch long buche de noel, serving 10-12.
Hello all,
Last week, I posted some pictures from the recipes available on my new CD, this week I will start adding the recipes to the photos. The recipes are in the following categories; appetizers, breakfast, sauces, salads, soups, sides, entrees and desserts also included is a monthly menu from the recipes available on the CD.
My recipe CD with over 200 of my tried and true recipes from my nearly 20 years of cooking! Simply download the CD to your computer and you will be able to make your own notes and changes and print off for your grocery list! This will make a great stocking stuffer at $20 plus $2 S&H. To order either send me a message on my blog or e-mail me at Cookermom@ymail.com
One last note, watch me December 23rd on WGN (about 12:45 p.m.), I will be demonstrating my famous Seafood Lasagna with scallops, shrimp, fresh spinach and gruyere cheese layered with a cognac cream sauce (recipe also available on the CD).
Happy Cooking!
Carol
p.s. Check out my upcoming cooking classes link!
Last week, I posted some pictures from the recipes available on my new CD, this week I will start adding the recipes to the photos. The recipes are in the following categories; appetizers, breakfast, sauces, salads, soups, sides, entrees and desserts also included is a monthly menu from the recipes available on the CD.
My recipe CD with over 200 of my tried and true recipes from my nearly 20 years of cooking! Simply download the CD to your computer and you will be able to make your own notes and changes and print off for your grocery list! This will make a great stocking stuffer at $20 plus $2 S&H. To order either send me a message on my blog or e-mail me at Cookermom@ymail.com
One last note, watch me December 23rd on WGN (about 12:45 p.m.), I will be demonstrating my famous Seafood Lasagna with scallops, shrimp, fresh spinach and gruyere cheese layered with a cognac cream sauce (recipe also available on the CD).
Happy Cooking!
Carol
p.s. Check out my upcoming cooking classes link!
Tuna-Tini
1 lb Ahi tuna – absolutely fresh, dark red, high quality “sushi grade”
Marinade
1 Tbls. Fresh ginger
11/2 Tbls. soy sauce
1 tsp. rice wine vinegar
11/2 Tbls. canola or grapeseed oil
2 Tbls. toasted sesame oil
Pinch Black pepper—several turns from the peppermill works best
2 Tbls. chives
Topping:
Diced avocado
1 tsp. minced garlic
about 1 Tbls. lime juice
salt to taste
Cut the tuna steak into small cubes (¼” or smaller) and coat with the marinade in bowl. Allow to marinate in the refrigerator until ready for assembly – 2-3 hours is best, add chives. Spoon into martini glass (line with greens if you would like) top with diced avocado and serve with tortilla chips.
Classic Cheese Fondue
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
1 French bread, cubed
Rub the inside of a 4-quart saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Iceberg Wedge
1 head iceberg lettuce, cut into 4 large wedges
1 cup grape tomatoes split down the middle
2 tablespoons green onion
bacon; crumbled
Blue cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1tsp. worcestshire
3/4 cup crumbled blue cheese
buttermilk
freshly ground black pepper
Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Add worcestshire, fold in blue cheese, thin out with buttermilk and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Top with green onions, bacon and more fresh ground pepper if desired. Serves 4.
Stuffed Pork Tenderloin
1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese
Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.
Roasted Fingerling Potatoes
2 pints fingerling potatoes
2 sprigs fresh rosemary; chopped
½ tsp. granulated garlic
1 Tbls. good quality aged balsamic vinegar
about ¼ cup extra-virgin olive oil
salt and pepper
Preheat oven to 400 degrees. Add potatoes and rosemary to a medium bowl. Drizzle with olive oil and balsamic, sprinkle garlic and season with salt and pepper. Pour potatoes onto sheet pan. Roast for about 25 minutes, or until crispy on outside and tender on inside.
Creamed Spinach
About 2 ½ pounds fresh cleaned spinach (stems removed)
¼ cup olive oil
s&p
3 Tbls. butter
2 Tbls. diced onion
2 tsp. minced garlic
3 Tbls. flour
1 cup milk
¼ cup grated parmesan
fresh grated nutmeg
white pepper
Lawry’s seasoning salt
4 slices cooked and crumbled bacon (optional)
Heat olive oil in sauté pan, add spinach (season with s&p) and cook, turning frequently until spinach has wilted, remove and place spinach in a colander to drain. Press out as much liquid as you can. Set aside.
Melt butter in a saucepan, add onion and sauté until translucent, add garlic and then flour to make a roux. Whisk in milk, add parmesan cheese in slowly whisking after each addition. Season with white pepper and nutmeg. Toss together spinach and sauce, season with Lawry’s seasoning salt and place in oven safe dish, sprinkle bacon over the top. Serves 6.
(Can be refrigerated at this point) and reheat in 350 degree oven until hot.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 14 minutes. Centers should be soft but sides should be done. Let cool slightly, invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
1 lb Ahi tuna – absolutely fresh, dark red, high quality “sushi grade”
Marinade
1 Tbls. Fresh ginger
11/2 Tbls. soy sauce
1 tsp. rice wine vinegar
11/2 Tbls. canola or grapeseed oil
2 Tbls. toasted sesame oil
Pinch Black pepper—several turns from the peppermill works best
2 Tbls. chives
Topping:
Diced avocado
1 tsp. minced garlic
about 1 Tbls. lime juice
salt to taste
Cut the tuna steak into small cubes (¼” or smaller) and coat with the marinade in bowl. Allow to marinate in the refrigerator until ready for assembly – 2-3 hours is best, add chives. Spoon into martini glass (line with greens if you would like) top with diced avocado and serve with tortilla chips.
Classic Cheese Fondue
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
1 French bread, cubed
Rub the inside of a 4-quart saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Iceberg Wedge
1 head iceberg lettuce, cut into 4 large wedges
1 cup grape tomatoes split down the middle
2 tablespoons green onion
bacon; crumbled
Blue cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1tsp. worcestshire
3/4 cup crumbled blue cheese
buttermilk
freshly ground black pepper
Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Add worcestshire, fold in blue cheese, thin out with buttermilk and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Top with green onions, bacon and more fresh ground pepper if desired. Serves 4.
Stuffed Pork Tenderloin
1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese
Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.
Roasted Fingerling Potatoes
2 pints fingerling potatoes
2 sprigs fresh rosemary; chopped
½ tsp. granulated garlic
1 Tbls. good quality aged balsamic vinegar
about ¼ cup extra-virgin olive oil
salt and pepper
Preheat oven to 400 degrees. Add potatoes and rosemary to a medium bowl. Drizzle with olive oil and balsamic, sprinkle garlic and season with salt and pepper. Pour potatoes onto sheet pan. Roast for about 25 minutes, or until crispy on outside and tender on inside.
Creamed Spinach
About 2 ½ pounds fresh cleaned spinach (stems removed)
¼ cup olive oil
s&p
3 Tbls. butter
2 Tbls. diced onion
2 tsp. minced garlic
3 Tbls. flour
1 cup milk
¼ cup grated parmesan
fresh grated nutmeg
white pepper
Lawry’s seasoning salt
4 slices cooked and crumbled bacon (optional)
Heat olive oil in sauté pan, add spinach (season with s&p) and cook, turning frequently until spinach has wilted, remove and place spinach in a colander to drain. Press out as much liquid as you can. Set aside.
Melt butter in a saucepan, add onion and sauté until translucent, add garlic and then flour to make a roux. Whisk in milk, add parmesan cheese in slowly whisking after each addition. Season with white pepper and nutmeg. Toss together spinach and sauce, season with Lawry’s seasoning salt and place in oven safe dish, sprinkle bacon over the top. Serves 6.
(Can be refrigerated at this point) and reheat in 350 degree oven until hot.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 14 minutes. Centers should be soft but sides should be done. Let cool slightly, invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
Now Available My Recipe CD!
Hello all,
Last week, I posted some pictures from the recipes available on my new CD, this week I will start adding the recipes to the photos. The recipes are in the following categories; appetizers, breakfast, sauces, salads, soups, sides, entrees and desserts also included is a monthly menu from the recipes available on the CD.
My recipe CD with over 200 of my tried and true recipes from my nearly 20 years of cooking! Simply download the CD to your computer and you will be able to make your own notes and changes and print off for your grocery list! This will make a great stocking stuffer at $20 plus $2 S&H. To order either send me a message on my blog or e-mail me at Cookermom@ymail.com
One last note, watch me December 23rd on WGN (about 12:45 p.m.), I will be demonstrating my famous Seafood Lasagna with scallops, shrimp, fresh spinach and gruyere cheese layered with a cognac cream sauce (recipe also available on the CD).
Happy Cooking!
Carol
p.s. Check out my upcoming cooking classes link!
Last week, I posted some pictures from the recipes available on my new CD, this week I will start adding the recipes to the photos. The recipes are in the following categories; appetizers, breakfast, sauces, salads, soups, sides, entrees and desserts also included is a monthly menu from the recipes available on the CD.
My recipe CD with over 200 of my tried and true recipes from my nearly 20 years of cooking! Simply download the CD to your computer and you will be able to make your own notes and changes and print off for your grocery list! This will make a great stocking stuffer at $20 plus $2 S&H. To order either send me a message on my blog or e-mail me at Cookermom@ymail.com
One last note, watch me December 23rd on WGN (about 12:45 p.m.), I will be demonstrating my famous Seafood Lasagna with scallops, shrimp, fresh spinach and gruyere cheese layered with a cognac cream sauce (recipe also available on the CD).
Happy Cooking!
Carol
p.s. Check out my upcoming cooking classes link!
New recipes, cooking classes and reserve your recipe CD for the holidays!
Hi all,
This week's recipe is one of my all time favorites and one of my most requested from all my cooking classes. It is something I replicated after eating at Feenie's restaurant in Vancouver several years ago. It is a bit time consuming but definitely worth it. I included a salad recipe that would complement it nicely.
Check out the link for my upcoming cooking classes. Also, I will have my recipe CD available soon, download the CD to you computer and you will have my favorite recipes to print off, along with that I have made a monthly seasonal menu, sells for $20 and add $2 for S&H.
Look for an update next week, happy cooking!
Carol
This week's recipe is one of my all time favorites and one of my most requested from all my cooking classes. It is something I replicated after eating at Feenie's restaurant in Vancouver several years ago. It is a bit time consuming but definitely worth it. I included a salad recipe that would complement it nicely.
Check out the link for my upcoming cooking classes. Also, I will have my recipe CD available soon, download the CD to you computer and you will have my favorite recipes to print off, along with that I have made a monthly seasonal menu, sells for $20 and add $2 for S&H.
Look for an update next week, happy cooking!
Carol
Short-Rib Ragu on Pappardelle Pasta
1lb. papperdelle pasta
3/4 cup freshly grated parmesan (preferably Reggiano)
½ cup toasted pinenuts
1 Tbls. olive oil
1tsp. chili pepper flakes
1 Tbls. minced garlic
1 tomato sauce (5 ½ ounces)
Braised Short Ribs
4 lbs. short ribs, seasoned with s&p
2 Tbls. olive oil
¼ cup onion, finely chopped
2 tsps. garlic, minced
1 cup port
1 cup dry red wine
6 cups beef stock
pinch of thyme
2 bay leaves
Heat olive oil in a Dutch oven on medium high heat. Sear ribs 5-7 minutes or until browned on all sides. Remove and set aside. Add onions and sauté then add garlic and cook for 1 minute. Add port and wine, stirring to deglaze the bottom of the pan, let wine reduce down. Add stock, thyme, bay leaves and ribs.
Place Dutch oven in 300-degree oven leaving lid slightly off to allow steam to escape or use a crock pot. Cook 4-5 hours or until meat is falling off the bone. Remove bones from liquid and allow to cool, remove all the meat from the bones and discard bones. Strain liquid through a fine mesh sieve and reduce down to about 4 cups, let cool then place in freezer to let any fat solidify and skim off the layer of fat.
Heat oil in pot add chilies and garlic, sauté for 20-30 seconds. Add short rib jus, meat and tomato sauce. Simmer sauce about 20-25 minutes. Taste for salt and pepper. Toss with cooked pasta, top with pine nuts and parmesan.
Serves 4-6.
French Lentil, Celery Root and Roquefort Salad
One 1 ¼ lb. celery root
1 cup French green lentils
6 Tbls. olive oil
3 Tbls. white wine vinegar
1 ½ tsp. minced garlic
1 tsp. minced fresh rosemary
large pinch of ground nutmeg
½ cup crumbled Roquefort cheese
Cook celery root in pot of boiling water until tender, about 45 minutes. Drain, cool and peel. Cut enough root into ¼ inch cubes to yield 1 ½ cups.
Cook lentils in pot of boiling water until just tender but still firm to bite, about 20 minutes. Drain; cool.
Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl. Season with salt and pepper; add cheese.
Mix root, lentils and dressing in bowl. Let stand at room temperature.
Serves four.
1lb. papperdelle pasta
3/4 cup freshly grated parmesan (preferably Reggiano)
½ cup toasted pinenuts
1 Tbls. olive oil
1tsp. chili pepper flakes
1 Tbls. minced garlic
1 tomato sauce (5 ½ ounces)
Braised Short Ribs
4 lbs. short ribs, seasoned with s&p
2 Tbls. olive oil
¼ cup onion, finely chopped
2 tsps. garlic, minced
1 cup port
1 cup dry red wine
6 cups beef stock
pinch of thyme
2 bay leaves
Heat olive oil in a Dutch oven on medium high heat. Sear ribs 5-7 minutes or until browned on all sides. Remove and set aside. Add onions and sauté then add garlic and cook for 1 minute. Add port and wine, stirring to deglaze the bottom of the pan, let wine reduce down. Add stock, thyme, bay leaves and ribs.
Place Dutch oven in 300-degree oven leaving lid slightly off to allow steam to escape or use a crock pot. Cook 4-5 hours or until meat is falling off the bone. Remove bones from liquid and allow to cool, remove all the meat from the bones and discard bones. Strain liquid through a fine mesh sieve and reduce down to about 4 cups, let cool then place in freezer to let any fat solidify and skim off the layer of fat.
Heat oil in pot add chilies and garlic, sauté for 20-30 seconds. Add short rib jus, meat and tomato sauce. Simmer sauce about 20-25 minutes. Taste for salt and pepper. Toss with cooked pasta, top with pine nuts and parmesan.
Serves 4-6.
French Lentil, Celery Root and Roquefort Salad
One 1 ¼ lb. celery root
1 cup French green lentils
6 Tbls. olive oil
3 Tbls. white wine vinegar
1 ½ tsp. minced garlic
1 tsp. minced fresh rosemary
large pinch of ground nutmeg
½ cup crumbled Roquefort cheese
Cook celery root in pot of boiling water until tender, about 45 minutes. Drain, cool and peel. Cut enough root into ¼ inch cubes to yield 1 ½ cups.
Cook lentils in pot of boiling water until just tender but still firm to bite, about 20 minutes. Drain; cool.
Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl. Season with salt and pepper; add cheese.
Mix root, lentils and dressing in bowl. Let stand at room temperature.
Serves four.
Cooking Classes
With Carol Mackey
carolmackey@sbcglobal.net
Make, Freeze and Bake-Holiday Hors d’oeuvres
Smoked Salmon Pastry Kisses
Sun Dried Tomato Bruschetta & Goat Cheese Tartlets
Sausage Stuffed Mushrooms
Arancini-Mini Risotto Balls Stuffed with Cheese
Mini Shepherd’s Pie Bites
Thursday, November 18th 6:30-8:30 $35
Holiday Open House
Salmon Florentine Purses
Stuffed Sausage Roll, Sliced and Served on Baguette slices with Mustard- this is a holiday favorite that I have had in my repertoire for years!
Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing
Buche de Noel
Thursday, December 9th 6:30-8:30 $35
Class is a demonstration with recipes and samples. Please phone or e-mail to reserve your spot, a check is required to hold your seat, 24 hour notice required for refund.
DIAMOND FRESH SEAFOOD CLASSES - in Lake Zurich
November 30th and December 15th; details soon!
With Carol Mackey
carolmackey@sbcglobal.net
Make, Freeze and Bake-Holiday Hors d’oeuvres
Smoked Salmon Pastry Kisses
Sun Dried Tomato Bruschetta & Goat Cheese Tartlets
Sausage Stuffed Mushrooms
Arancini-Mini Risotto Balls Stuffed with Cheese
Mini Shepherd’s Pie Bites
Thursday, November 18th 6:30-8:30 $35
Holiday Open House
Salmon Florentine Purses
Stuffed Sausage Roll, Sliced and Served on Baguette slices with Mustard- this is a holiday favorite that I have had in my repertoire for years!
Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing
Buche de Noel
Thursday, December 9th 6:30-8:30 $35
Class is a demonstration with recipes and samples. Please phone or e-mail to reserve your spot, a check is required to hold your seat, 24 hour notice required for refund.
DIAMOND FRESH SEAFOOD CLASSES - in Lake Zurich
November 30th and December 15th; details soon!
Butternut Squash Quesadillas with Chipolte Lime Sauce
1 butternut squash; peeled and large dice
1 small onion, sliced
2 large garlic clove, sliced
Canola oil for tortillas
8 flour tortillas
½ cup chopped red bell pepper
1 cup jack cheese
Preheat oven to 375 degrees. In a shallow baking pan arrange squash chunks, onion and garlic and drizzle with oil, tossing to coat. Roast mixture in middle of oven 45 minutes or until squash is tender. In a food processor puree squash, onion and garlic until smooth, season with salt and pepper.
Sprinkle a little cheese, spread ¼ of the mixture over cheese, on each of the 4 tortillas and sprinkle with red pepper and top with additional cheese. Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side. Cut into 8 wedges and serve with sauce. Makes 4 quesadillas.
Chipolte Lime Sauce:
1 can chipolte chili in adobo, about 2 peppers (Remove as many seeds as possible)
2 t. fresh lime juice
1 cup sour cream
In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined.
Butternut Squash Risotto
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta
4 Tbls. olive oil
1 small butternut squash; one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese
2 Tbls. chopped parsley
Place pancetta in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice add cook about 3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and squash, when serving sprinkle with blue cheese and parmesan. Serves 4 entrée size portions.
Pumpkin Crème Brulee
2 cups whipping cream
½ cup sugar
1 vanilla bean, split lengthwise OR
1 tsp. good quality vanilla
½ cup pumpkin puree
¼ cup maple syrup
¼ tsp. cloves
¼ tsp nutmeg
¼ tsp. ground ginger
1 tsps. cinnamon
6 large yolks
Preheat oven to 325 degrees. Place 6 (6 ounce) ramekins in a bain-marie.
Mix cream and sugar in a medium saucepan, add vanilla or if using vanilla bean; using a sharp knife, scrap seeds from vanilla bean; add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Remove vanilla beans.
Whisk yolks in medium bowl until well blended, add pumpkin puree, syrup and spices. Gradually whisk in hot mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come half way up the sides of dishes.
Bake custards until almost set in center, when pans are gently shaken, about 40-50 minutes. Chill at least 3 hours and up to 2 days.
Sprinkle 2 tsps. brown sugar evenly over custard. Hold torch 2 inches away from surface, the sugar will melt and brown. Serves 6.
1 butternut squash; peeled and large dice
1 small onion, sliced
2 large garlic clove, sliced
Canola oil for tortillas
8 flour tortillas
½ cup chopped red bell pepper
1 cup jack cheese
Preheat oven to 375 degrees. In a shallow baking pan arrange squash chunks, onion and garlic and drizzle with oil, tossing to coat. Roast mixture in middle of oven 45 minutes or until squash is tender. In a food processor puree squash, onion and garlic until smooth, season with salt and pepper.
Sprinkle a little cheese, spread ¼ of the mixture over cheese, on each of the 4 tortillas and sprinkle with red pepper and top with additional cheese. Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side. Cut into 8 wedges and serve with sauce. Makes 4 quesadillas.
Chipolte Lime Sauce:
1 can chipolte chili in adobo, about 2 peppers (Remove as many seeds as possible)
2 t. fresh lime juice
1 cup sour cream
In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined.
Butternut Squash Risotto
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta
4 Tbls. olive oil
1 small butternut squash; one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese
2 Tbls. chopped parsley
Place pancetta in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice add cook about 3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and squash, when serving sprinkle with blue cheese and parmesan. Serves 4 entrée size portions.
Pumpkin Crème Brulee
2 cups whipping cream
½ cup sugar
1 vanilla bean, split lengthwise OR
1 tsp. good quality vanilla
½ cup pumpkin puree
¼ cup maple syrup
¼ tsp. cloves
¼ tsp nutmeg
¼ tsp. ground ginger
1 tsps. cinnamon
6 large yolks
Preheat oven to 325 degrees. Place 6 (6 ounce) ramekins in a bain-marie.
Mix cream and sugar in a medium saucepan, add vanilla or if using vanilla bean; using a sharp knife, scrap seeds from vanilla bean; add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Remove vanilla beans.
Whisk yolks in medium bowl until well blended, add pumpkin puree, syrup and spices. Gradually whisk in hot mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come half way up the sides of dishes.
Bake custards until almost set in center, when pans are gently shaken, about 40-50 minutes. Chill at least 3 hours and up to 2 days.
Sprinkle 2 tsps. brown sugar evenly over custard. Hold torch 2 inches away from surface, the sugar will melt and brown. Serves 6.
Soups On!
Tortilla Soup
1 chile pasilla; stemmed, seeded, crushed and fried in a little oil
1 14 ½ oz. can crushed tomatoes, drained
½ white onion, finely chopped
2 garlic cloves, minced
3 Tbls. oil
½ tsp. cumin powder
1 ½ quarts chicken stock
1 chicken breast, poached and shredded
¼ cup chopped cilantro
Sauté onions and garlic until translucent, add tomatoes let cook for about 3-5 minutes.
Add cumin powder.
Stir in chicken stock and simmer 20-30 minutes.
Add shredded chicken.
Just before serving, add cilantro.
Garnish:
6 corn tortillas, sliced in thin strips and fried in about ½ cup oil
1 avocado finely chopped
1 cup jack or chihuahua cheese
1 lime cut into wedges
Heat oil in frying pan and fry tortillas until crisp. Drain on paper towels and sprinkle with salt. Ladle soup into bowls, top with cheese, tortilla strips, diced avocado and serve with a squeeze of lime. Serves 6.
Red Lentil and Sausage
4 cups chicken stock
4 cups beef stock
1 lb. cup dried red lentils
2 Tbls. olive oil
1/3 cup each: celery, carrot and onion
1 ½ tsps. garlic
2 tsp. chopped fresh rosemary
1 tsp. thyme
12 ounces diced tomatoes; drained
¾ lb. hot Italian sausage (bulk), cooked
Add olive oil to large pot and sauté carrot, celery and onion until tender add rosemary and thyme. Add stocks to pot, add lentils and tomatoes, cover and simmer about 30 minutes or until lentil are tender Using a slotted spoon, puree one-third on the lentils in a food processor, return to pot.
Add Italian sausage and check for salt and pepper, or if you need to add a bit more stock. Serves 8.
Tuscan Tortellini
1/3 cup olive oil
4 oz. diced pancetta
¼ cup diced carrot
¼ cup diced celery
½ cup chopped red onion
1 tsp.; garlic
½ cup great northern beans, cooked
5 cups beef stock
2 cups canned diced tomatoes with their juice
1 each: diced zucchini and yellow squash
¾ lb. meat tortellini
1 cup spinach leaves
grated parmesan cheese
salt and pepper to taste
Heat oil in a large pot add pancetta sauté until it starts to brown add the carrots, celery and onions and cook until soft, then add the zucchini and yellow squash, sauté until soft, add the garlic and sauté for about 45 seconds.
Next, add the stock to your pot and the following: tomatoes and beans. Bring to a gentle simmer and cook for 15-20 minutes, add the tortellini the last 5 minutes and cook until tender.
Finish by adding spinach and cook for 2 minutes. Season with (salt) and pepper. Sprinkle with fresh grated parmesan cheese when serving. Serves 6.
1 chile pasilla; stemmed, seeded, crushed and fried in a little oil
1 14 ½ oz. can crushed tomatoes, drained
½ white onion, finely chopped
2 garlic cloves, minced
3 Tbls. oil
½ tsp. cumin powder
1 ½ quarts chicken stock
1 chicken breast, poached and shredded
¼ cup chopped cilantro
Sauté onions and garlic until translucent, add tomatoes let cook for about 3-5 minutes.
Add cumin powder.
Stir in chicken stock and simmer 20-30 minutes.
Add shredded chicken.
Just before serving, add cilantro.
Garnish:
6 corn tortillas, sliced in thin strips and fried in about ½ cup oil
1 avocado finely chopped
1 cup jack or chihuahua cheese
1 lime cut into wedges
Heat oil in frying pan and fry tortillas until crisp. Drain on paper towels and sprinkle with salt. Ladle soup into bowls, top with cheese, tortilla strips, diced avocado and serve with a squeeze of lime. Serves 6.
Red Lentil and Sausage
4 cups chicken stock
4 cups beef stock
1 lb. cup dried red lentils
2 Tbls. olive oil
1/3 cup each: celery, carrot and onion
1 ½ tsps. garlic
2 tsp. chopped fresh rosemary
1 tsp. thyme
12 ounces diced tomatoes; drained
¾ lb. hot Italian sausage (bulk), cooked
Add olive oil to large pot and sauté carrot, celery and onion until tender add rosemary and thyme. Add stocks to pot, add lentils and tomatoes, cover and simmer about 30 minutes or until lentil are tender Using a slotted spoon, puree one-third on the lentils in a food processor, return to pot.
Add Italian sausage and check for salt and pepper, or if you need to add a bit more stock. Serves 8.
Tuscan Tortellini
1/3 cup olive oil
4 oz. diced pancetta
¼ cup diced carrot
¼ cup diced celery
½ cup chopped red onion
1 tsp.; garlic
½ cup great northern beans, cooked
5 cups beef stock
2 cups canned diced tomatoes with their juice
1 each: diced zucchini and yellow squash
¾ lb. meat tortellini
1 cup spinach leaves
grated parmesan cheese
salt and pepper to taste
Heat oil in a large pot add pancetta sauté until it starts to brown add the carrots, celery and onions and cook until soft, then add the zucchini and yellow squash, sauté until soft, add the garlic and sauté for about 45 seconds.
Next, add the stock to your pot and the following: tomatoes and beans. Bring to a gentle simmer and cook for 15-20 minutes, add the tortellini the last 5 minutes and cook until tender.
Finish by adding spinach and cook for 2 minutes. Season with (salt) and pepper. Sprinkle with fresh grated parmesan cheese when serving. Serves 6.
Delish!
Hi there,
Well, I made the tomato bisque but I took a few liberties. In culinary school we used to call it black box cooking (or testing) they would give you a bunch of random ingredients and you would have to make something with that in a limited amount of time, I loved it!
Last night I did not have shrimp so I substituted scallops, I did not have a baguette so I cut some French bread into small pieces, I did not have gruyere so I used mozzarella and I did not have any cream so I used a touch of 2% milk.
As I mentioned, I have not made this recipe in a while and after I relooked at it, I changed it up a bit. The only thing to make note of is the 4 tomatoes used for the concasse made just about 2 cups once diced and I used a little less brandy so it didn't over power the soup for the kids, no kids-you may want to go for it! Also, no one in my family (sadly) likes mushrooms and I had some wild shiitake mix left from a recent class so I sauteed them up in a little olive oil and salt and pepper and they were a wonderful addition.
Hope you try and enjoy this recipe, and don't be afraid to make some substitutions that is the fun of cooking! Have a delicious day!
Well, I made the tomato bisque but I took a few liberties. In culinary school we used to call it black box cooking (or testing) they would give you a bunch of random ingredients and you would have to make something with that in a limited amount of time, I loved it!
Last night I did not have shrimp so I substituted scallops, I did not have a baguette so I cut some French bread into small pieces, I did not have gruyere so I used mozzarella and I did not have any cream so I used a touch of 2% milk.
As I mentioned, I have not made this recipe in a while and after I relooked at it, I changed it up a bit. The only thing to make note of is the 4 tomatoes used for the concasse made just about 2 cups once diced and I used a little less brandy so it didn't over power the soup for the kids, no kids-you may want to go for it! Also, no one in my family (sadly) likes mushrooms and I had some wild shiitake mix left from a recent class so I sauteed them up in a little olive oil and salt and pepper and they were a wonderful addition.
Hope you try and enjoy this recipe, and don't be afraid to make some substitutions that is the fun of cooking! Have a delicious day!
Tomato & Shrimp Bisque
3 Tbls. butter
3 Tbls. flour
1/4 cup finely chopped onion
1 tsp. minced garlic
31/2 cups tomato concasse
4 cups chicken stock
dash cayenne
2 tsp. Old Bay Seasoning
2-3 Tbls. brandy (optional)
¼ -½ cup heavy cream
½ lb shrimp (cooked and diced)
2 Tbls. chopped basil
chives
salt and white pepper to taste(use white so you don't see the pepper but be careful it is stronger)
6 baguette slices
gruyere cheese
brush baguette slices with olive oil and place on a sheet pan in the oven at 350 for about 5-6 minutes, top with gruyere cheese and place under the broiler until melted.
Sauté the onions in the butter until soft, add the garlic and then flour to make a roux. Add chicken stock and tomato concasse and simmer for about 25 minutes until the tomatoes are thoroughly cooked. Stir occasionally. Puree the tomato mixture with a hand immersion blender, food processor or blender, add the cream, Old Bay, cayenne, shrimp, basil and brandy, heat through but do not boil, taste for salt and pepper. Garnish with chives and top with the croutons. 6 servings.
*Tomato Concasse (kon-kah-SAY)
To remove peel from the tomato, cut and X in the bottom of the tomato. Place in boiling water about 1 minute or until you the the skin coming away from the pulp. Place in iced water to stop the cooking process. Remove the peel, squeeze gently to remove the seeds, dice the tomatoes.
You will need about 4 large tomatoes to make 1 cup of concasse, err on the side of more tomatoes if you are unsure.
Serves 6.
3 Tbls. flour
1/4 cup finely chopped onion
1 tsp. minced garlic
31/2 cups tomato concasse
4 cups chicken stock
dash cayenne
2 tsp. Old Bay Seasoning
2-3 Tbls. brandy (optional)
¼ -½ cup heavy cream
½ lb shrimp (cooked and diced)
2 Tbls. chopped basil
chives
salt and white pepper to taste(use white so you don't see the pepper but be careful it is stronger)
6 baguette slices
gruyere cheese
brush baguette slices with olive oil and place on a sheet pan in the oven at 350 for about 5-6 minutes, top with gruyere cheese and place under the broiler until melted.
Sauté the onions in the butter until soft, add the garlic and then flour to make a roux. Add chicken stock and tomato concasse and simmer for about 25 minutes until the tomatoes are thoroughly cooked. Stir occasionally. Puree the tomato mixture with a hand immersion blender, food processor or blender, add the cream, Old Bay, cayenne, shrimp, basil and brandy, heat through but do not boil, taste for salt and pepper. Garnish with chives and top with the croutons. 6 servings.
*Tomato Concasse (kon-kah-SAY)
To remove peel from the tomato, cut and X in the bottom of the tomato. Place in boiling water about 1 minute or until you the the skin coming away from the pulp. Place in iced water to stop the cooking process. Remove the peel, squeeze gently to remove the seeds, dice the tomatoes.
You will need about 4 large tomatoes to make 1 cup of concasse, err on the side of more tomatoes if you are unsure.
Serves 6.
Bacon Wrapped Stuffed Pork Tenderloin
1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese
Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.
1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese
Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.
Grilled Asparagus Salad
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned). Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.
Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.
Cedar Planked Salmon with Portobello Mushroom Sauce
½ bunch green onions, diced
2 large portobello mushrooms, sliced
About ¼ cup oil for sautéing
3 Tbls. sesame oil
1 Tbls. fresh ginger, peeled and diced
¼ cup water
3 Tbls. soy sauce
2 tsp. cornstarch
2 Tbls. brown sugar
2 lb. salmon fillet; seasoned with salt and pepper
Sauté mushrooms in oil, season with salt and pepper, add green peppers just at the end and set aside.
Heat sesame oil and sauté ginger in a small skillet. Combine water, soy sauce, brown sugar and cornstarch, stir in and cook until sauce has thickened (taste for balance), add mushrooms and green onions.
Cedar Planked Salmon:
2 lb. salmon fillet, brushed with olive oil and seasoned with salt and pepper
1 cedar plank, rinsed and soaked in water for at least ½ hour or up to 4 hrs.
Prepare a medium fire in the grill. Place the plank on the grill and heat plank until toasted. Place the salmon on the plank, close the lid and grill until cooked through, about 8-10 minutes. Serves 4.
Key Lime Pie
Crust:
1 cup graham-cracker crumbs
3 Tbls. butter, melted and cooled
3 Tbls. sugar
Filling:
1 can (14 oz.) sweetened condensed milk
3 egg yolks
½ cup key lime juice
1 cup whipped cream
2-3 Tbls. powdered sugar
coconut toasted
Preheat oven to 350 degrees. Combine graham-cracker crumbs, butter, and 3 Tbls. sugar in medium bowl, mix well. Press into a 9” pie plate, bake until lightly browned about 10 minutes. Let cool.
Combine milk, yolks and lime juice. Pour into pie crust. Bake at 350 degrees for 10 minutes. Let stand 10 minutes. Refrigerate until cool. Top with whip cream, garnish with lime slices.
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned). Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.
Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.
Cedar Planked Salmon with Portobello Mushroom Sauce
½ bunch green onions, diced
2 large portobello mushrooms, sliced
About ¼ cup oil for sautéing
3 Tbls. sesame oil
1 Tbls. fresh ginger, peeled and diced
¼ cup water
3 Tbls. soy sauce
2 tsp. cornstarch
2 Tbls. brown sugar
2 lb. salmon fillet; seasoned with salt and pepper
Sauté mushrooms in oil, season with salt and pepper, add green peppers just at the end and set aside.
Heat sesame oil and sauté ginger in a small skillet. Combine water, soy sauce, brown sugar and cornstarch, stir in and cook until sauce has thickened (taste for balance), add mushrooms and green onions.
Cedar Planked Salmon:
2 lb. salmon fillet, brushed with olive oil and seasoned with salt and pepper
1 cedar plank, rinsed and soaked in water for at least ½ hour or up to 4 hrs.
Prepare a medium fire in the grill. Place the plank on the grill and heat plank until toasted. Place the salmon on the plank, close the lid and grill until cooked through, about 8-10 minutes. Serves 4.
Key Lime Pie
Crust:
1 cup graham-cracker crumbs
3 Tbls. butter, melted and cooled
3 Tbls. sugar
Filling:
1 can (14 oz.) sweetened condensed milk
3 egg yolks
½ cup key lime juice
1 cup whipped cream
2-3 Tbls. powdered sugar
coconut toasted
Preheat oven to 350 degrees. Combine graham-cracker crumbs, butter, and 3 Tbls. sugar in medium bowl, mix well. Press into a 9” pie plate, bake until lightly browned about 10 minutes. Let cool.
Combine milk, yolks and lime juice. Pour into pie crust. Bake at 350 degrees for 10 minutes. Let stand 10 minutes. Refrigerate until cool. Top with whip cream, garnish with lime slices.
This Sunday is Mother's Day and I am sharing with you my recipes that I have every year. Mother's Day is generally the start of soft shell crab season, soft shell crabs are blue crabs that have "molted" or lost their shell, so the entire crab is eaten. It is a very simple recipe so even if your hubby is not much of a cook I am sure it is something he could handle.
I think cobb salad, goes perfectly with the soft shell crab. If you don't know, the cobb salad was made popular by Bob Cobb who owned the famous Hollywood Brown Derby Restaurant back in the 1950's. I actually have The Brown Derby Restaurant book, great old photos of the stars and original recipes.
Mango's and blueberries are also in season. The blueberry buckle is my mother-in-law's recipe and is so good with the lemon sauce. Don't be intimidated by a mango, look for a soft one with a bit of color on the skin and remember they have a very large pit so just cut around it. Check out how to cut a mango on the link. Hope you enjoy the photos of them that I posted. Thank you to my friend Pam, we are having so much fun photographing the food for my upcoming cookbook. Hoping for late June, stay tuned...
Lastly, visit my friends shop Diamond Fresh Seafood in Lake Zurich to pick up your soft shell crabs (see link and call ahead).
Enjoy the beautiful weather and for those of you that have children, Happy Mother's Day!
Go Hawks!
I think cobb salad, goes perfectly with the soft shell crab. If you don't know, the cobb salad was made popular by Bob Cobb who owned the famous Hollywood Brown Derby Restaurant back in the 1950's. I actually have The Brown Derby Restaurant book, great old photos of the stars and original recipes.
Mango's and blueberries are also in season. The blueberry buckle is my mother-in-law's recipe and is so good with the lemon sauce. Don't be intimidated by a mango, look for a soft one with a bit of color on the skin and remember they have a very large pit so just cut around it. Check out how to cut a mango on the link. Hope you enjoy the photos of them that I posted. Thank you to my friend Pam, we are having so much fun photographing the food for my upcoming cookbook. Hoping for late June, stay tuned...
Lastly, visit my friends shop Diamond Fresh Seafood in Lake Zurich to pick up your soft shell crabs (see link and call ahead).
Enjoy the beautiful weather and for those of you that have children, Happy Mother's Day!
Go Hawks!
Mango Salsa
2 ripe mangos; ¼ inch dice
1 avocado, diced
½ tsp. minced jalapeno
2Tbls. finely diced red pepper
2 Tbls. cilantro
2 Tbls. orange juice
2 Tbls. diced green onion
salt to taste
Combine all ingredients and toss gently. Serve with tortilla chips.
Cobb Salad
1 pint grape or cherry tomatoes; halved and s&p
1 head chopped iceberg lettuce, chopped
¼ cup corn
¾ cup diced red onion
1 large ripe avocado; diced
½ cup crushed tortilla chips (authentic quality)
6 slices cooked bacon; crumbled or about ¾ cup bought crumbled bacon
½ cup crumbled blue cheese
Toss salad ingredients together in a large bowl with dressing. Serves 4-6.
Dressing:
½ cup olive oil (extra virgin)
1 ½ Tbls. balsamic vinegar (aged)
1 tsp. dijon
salt and pepper to taste
Soft Shell Crabs a la Meuniere
1 cup all purpose flour
1 tsp. salt
½ tsp. pepper
8 soft shell crabs
8 tbls. canola oil
8 Tbls. butter
¼ cup flat leaf parsley
2 tsps. garlic
2 Tbls. capers
1 lemon
Mix flour, salt and pepper and put on a plate, dredge soft shell crabs in flour mixture. Heat oil in a sauté pan over medium high heat. Place flour coated crabs, back side down in oil and sauté until golden about 3 minutes per side (be careful because the crabs contain water in them and they may spatter.) Remove, add butter, garlic, parsley and lemon juice. Pour sauce over crabs.
Blueberry Buckle
¾ cup sugar
¼ cup canola oil
1 egg slightly beaten
½ cup milk
2 cups flour
2 tsp. baking powder
½ tsp. salt
1 cup blueberries
Crumb Mixture:
½ cup sugar
1/3 cup flour
½ tsp. cinnamon
¼ cup butter, softened
Grease 9x9 pan, flour lightly.
Mix together sugar, oil, egg; stir in milk.
Mix together flour, baking powder and salt; stir into sugar mixture carefully fold in blueberries. Pour into pan.
Mix together crumb mixture and sprinkle over batter.
Bake 45-50 minutes at 350.
Serve with Old Fashioned Lemon Sauce
Old Fashioned Lemon Sauce:
½ cup butter
1 cup sugar
¼ cup water
1 egg, well beaten
3 tbls. fresh lemon juice
1 tsp. lemon zest
Combine all ingredients in saucepan.
Cook over medium heat, stirring constantly, just until mixture thickens. Serve warm.
2 ripe mangos; ¼ inch dice
1 avocado, diced
½ tsp. minced jalapeno
2Tbls. finely diced red pepper
2 Tbls. cilantro
2 Tbls. orange juice
2 Tbls. diced green onion
salt to taste
Combine all ingredients and toss gently. Serve with tortilla chips.
Cobb Salad
1 pint grape or cherry tomatoes; halved and s&p
1 head chopped iceberg lettuce, chopped
¼ cup corn
¾ cup diced red onion
1 large ripe avocado; diced
½ cup crushed tortilla chips (authentic quality)
6 slices cooked bacon; crumbled or about ¾ cup bought crumbled bacon
½ cup crumbled blue cheese
Toss salad ingredients together in a large bowl with dressing. Serves 4-6.
Dressing:
½ cup olive oil (extra virgin)
1 ½ Tbls. balsamic vinegar (aged)
1 tsp. dijon
salt and pepper to taste
Soft Shell Crabs a la Meuniere
1 cup all purpose flour
1 tsp. salt
½ tsp. pepper
8 soft shell crabs
8 tbls. canola oil
8 Tbls. butter
¼ cup flat leaf parsley
2 tsps. garlic
2 Tbls. capers
1 lemon
Mix flour, salt and pepper and put on a plate, dredge soft shell crabs in flour mixture. Heat oil in a sauté pan over medium high heat. Place flour coated crabs, back side down in oil and sauté until golden about 3 minutes per side (be careful because the crabs contain water in them and they may spatter.) Remove, add butter, garlic, parsley and lemon juice. Pour sauce over crabs.
Blueberry Buckle
¾ cup sugar
¼ cup canola oil
1 egg slightly beaten
½ cup milk
2 cups flour
2 tsp. baking powder
½ tsp. salt
1 cup blueberries
Crumb Mixture:
½ cup sugar
1/3 cup flour
½ tsp. cinnamon
¼ cup butter, softened
Grease 9x9 pan, flour lightly.
Mix together sugar, oil, egg; stir in milk.
Mix together flour, baking powder and salt; stir into sugar mixture carefully fold in blueberries. Pour into pan.
Mix together crumb mixture and sprinkle over batter.
Bake 45-50 minutes at 350.
Serve with Old Fashioned Lemon Sauce
Old Fashioned Lemon Sauce:
½ cup butter
1 cup sugar
¼ cup water
1 egg, well beaten
3 tbls. fresh lemon juice
1 tsp. lemon zest
Combine all ingredients in saucepan.
Cook over medium heat, stirring constantly, just until mixture thickens. Serve warm.
Best Ever Back yard Burger
¾ lb. ground chuck
¼ lb. ground sirloin
6 slices, cooked and crumbled bacon
¼ cup sundried tomatoes in oil, chopped
salt and pepper
garlic powder
4 Tbls. butter
jack cheese
4 Kaiser buns
2 Vidalia onions, thinly sliced
4-6 Tbls. butter
mayonnaise to bind
or green olive mayo
½ small box mesquite chips, soaked in water for at least ½ hour
Mix ground beef, bacon and sundried tomatoes together. Season outside of patty with salt and pepper and garlic powder. When forming the patties, place a tablespoon of butter in the center of each patty. Makes 4 burgers.
Place mesquite chips on top of hot coals.
To grill burgers: Place patties directly over coals and grill for 18-23 minutes (160 degrees). Add cheese, toast buns on grill place burger on bun and top with some caramelized mayo or green olive mayo.
Camelized Onion Mayo
Caramelize the onions by melting butter over medium heat in a sauté pan add onions and sprinkle with a little bit of sugar. Stir only when the onions begin to brown. This process will take about 15-20 minutes. Let cool and then mix with mayonnaise.
Green Olive Mayonnaise
1 cup mayonnaise (preferably made with green Tuscan extra-virgin olive oil)
2 teaspoons lemon juice
about 48 brine-cured green olives, such as picholine, pitted and chopped
Blend ingredients together. Season to taste.
Makes about 1 1/2 cup
Sesame Noodle Salad
1 boneless, skinless chicken breast; poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 Tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
¾ lb. ground chuck
¼ lb. ground sirloin
6 slices, cooked and crumbled bacon
¼ cup sundried tomatoes in oil, chopped
salt and pepper
garlic powder
4 Tbls. butter
jack cheese
4 Kaiser buns
2 Vidalia onions, thinly sliced
4-6 Tbls. butter
mayonnaise to bind
or green olive mayo
½ small box mesquite chips, soaked in water for at least ½ hour
Mix ground beef, bacon and sundried tomatoes together. Season outside of patty with salt and pepper and garlic powder. When forming the patties, place a tablespoon of butter in the center of each patty. Makes 4 burgers.
Place mesquite chips on top of hot coals.
To grill burgers: Place patties directly over coals and grill for 18-23 minutes (160 degrees). Add cheese, toast buns on grill place burger on bun and top with some caramelized mayo or green olive mayo.
Camelized Onion Mayo
Caramelize the onions by melting butter over medium heat in a sauté pan add onions and sprinkle with a little bit of sugar. Stir only when the onions begin to brown. This process will take about 15-20 minutes. Let cool and then mix with mayonnaise.
Green Olive Mayonnaise
1 cup mayonnaise (preferably made with green Tuscan extra-virgin olive oil)
2 teaspoons lemon juice
about 48 brine-cured green olives, such as picholine, pitted and chopped
Blend ingredients together. Season to taste.
Makes about 1 1/2 cup
Sesame Noodle Salad
1 boneless, skinless chicken breast; poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 Tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Recipes
Stir-fried Rice with Chicken
Canola oil
2 chicken breasts finely chopped
½ cup carrot
½ cup diced red pepper
1 cup sliced mushrooms
3 green onions chopped
1 tsp. minced garlic
3 cups cooked rice
¼ cup baby peas
2 Tbls. soy sauce (or to taste)
1 egg; beaten
Heat about 3 tbls. oil in a wok, add carrot and red pepper, stir fry about 2 minutes or until just about soft, add mushrooms and then garlic. Push vegetables to the side and pour in the egg. Add chicken, rice, peas, soy sauce and green onions. Taste to adjust soy sauce or more oil.
Roman Style Chicken
4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh rosemary leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Mediterranean Chicken Orzo
½ cup each; diced yellow squash and zucchini
1 can of artichokes; drained and quartered
1/3 cup roasted red pepper; squeezed dry and chopped
2 Tbls. kalamata olives
1 Tbls. fresh rosemary; chopped
1 Tbls. garlic
1 whole boneless chicken breast, poached and diced
8 oz. orzo
olive oil
1 Tbls. balsamic vinegar
parmesan cheese
salt and pepper
Cook pasta according to directions, toss with oil and set aside.
In a large pot, add about 4 Tbls. olive oil, add yellow squash and zucchini and sauté until cooked through, then add chicken, artichokes, olives, roasted red pepper, and garlic and rosemary. Next add pasta, balsamic vinegar and more olive oil as necessary. Taste for seasoning. Sprinkle parm on top once plated. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Canola oil
2 chicken breasts finely chopped
½ cup carrot
½ cup diced red pepper
1 cup sliced mushrooms
3 green onions chopped
1 tsp. minced garlic
3 cups cooked rice
¼ cup baby peas
2 Tbls. soy sauce (or to taste)
1 egg; beaten
Heat about 3 tbls. oil in a wok, add carrot and red pepper, stir fry about 2 minutes or until just about soft, add mushrooms and then garlic. Push vegetables to the side and pour in the egg. Add chicken, rice, peas, soy sauce and green onions. Taste to adjust soy sauce or more oil.
Roman Style Chicken
4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh rosemary leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Mediterranean Chicken Orzo
½ cup each; diced yellow squash and zucchini
1 can of artichokes; drained and quartered
1/3 cup roasted red pepper; squeezed dry and chopped
2 Tbls. kalamata olives
1 Tbls. fresh rosemary; chopped
1 Tbls. garlic
1 whole boneless chicken breast, poached and diced
8 oz. orzo
olive oil
1 Tbls. balsamic vinegar
parmesan cheese
salt and pepper
Cook pasta according to directions, toss with oil and set aside.
In a large pot, add about 4 Tbls. olive oil, add yellow squash and zucchini and sauté until cooked through, then add chicken, artichokes, olives, roasted red pepper, and garlic and rosemary. Next add pasta, balsamic vinegar and more olive oil as necessary. Taste for seasoning. Sprinkle parm on top once plated. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Baked Brie and Shrimp
2 Tbls. finely diced red pepper
2 cloves of garlic, minced
¾ cup raw peeled and deveined shrimp chopped
dash of red pepper flakes
1 wedge of brie rind removed and cut into chunks
Sauté diced red pepper in a bout 1 Tbls of olive oil and shrimp, sauté until just about cooked, add garlic and pepper flakes. Pour mixture over chunks of brie (avoid excess olive oil). Bake at 325 for about 10 minutes stirring occasionally to combine. Serve with baguette slices.
*Don’t let it get too hot or the cheese will break and become very oily.
Hearts Of Palm Salad
2 cans hearts of palm, drained
4 medium cloves of garlic
8 green onions chopped
1 ½ dozen cherry tomatoes
6 tomatillos; quartered
3 Tbls. chopped parsley
½ cup olive oil
¼ cup lime juice
assorted salad greens
Cut hearts of palm into approximately ¾ inch slices. Mix remaining ingredients except salad greens, season with salt and pepper.
Place salad greens in a bowl, arrange hearts of palm mixture over greens.
Margarita Flank Steak with Tropical Fruit Pico de Gallo
1 flank steak, about 2 lbs.
2/3 cup orange juice concentrate
½ cup tequila
1/3 cup fresh lime juice
2 cloves garlic, minced
1 tsp. salt
1 tsp. oregano
½ cup olive oil
½ tsp. crushed red pepper
Marinate flank steak in plastic bag in the refrigerator overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, cover with foil and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
Tropical Fruit Pico de Gallo:
1 mango, diced
1 papaya, diced
1 avocado, diced
3 Tbls. red onion, diced fine
1 tsp. chopped jalapeno, diced fine
2 tbls. chopped cilantro
¼ cup orange juice (or to cover)
squeeze of lime
Mix ingredients together and let sit for about ½ hour to let flavors come together.
Strawberry Shortcake
6 cups strawberries, rinsed and quartered
1 1/4 cups sugar
2 tablespoons powdered sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form.
Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
Beat remaining 1 1/2 cups cream and 2 tablespoons powdered sugar with the vanilla until soft peaks form.
Let the biscuits cool and then slice in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits. Serves 8.
2 Tbls. finely diced red pepper
2 cloves of garlic, minced
¾ cup raw peeled and deveined shrimp chopped
dash of red pepper flakes
1 wedge of brie rind removed and cut into chunks
Sauté diced red pepper in a bout 1 Tbls of olive oil and shrimp, sauté until just about cooked, add garlic and pepper flakes. Pour mixture over chunks of brie (avoid excess olive oil). Bake at 325 for about 10 minutes stirring occasionally to combine. Serve with baguette slices.
*Don’t let it get too hot or the cheese will break and become very oily.
Hearts Of Palm Salad
2 cans hearts of palm, drained
4 medium cloves of garlic
8 green onions chopped
1 ½ dozen cherry tomatoes
6 tomatillos; quartered
3 Tbls. chopped parsley
½ cup olive oil
¼ cup lime juice
assorted salad greens
Cut hearts of palm into approximately ¾ inch slices. Mix remaining ingredients except salad greens, season with salt and pepper.
Place salad greens in a bowl, arrange hearts of palm mixture over greens.
Margarita Flank Steak with Tropical Fruit Pico de Gallo
1 flank steak, about 2 lbs.
2/3 cup orange juice concentrate
½ cup tequila
1/3 cup fresh lime juice
2 cloves garlic, minced
1 tsp. salt
1 tsp. oregano
½ cup olive oil
½ tsp. crushed red pepper
Marinate flank steak in plastic bag in the refrigerator overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, cover with foil and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
Tropical Fruit Pico de Gallo:
1 mango, diced
1 papaya, diced
1 avocado, diced
3 Tbls. red onion, diced fine
1 tsp. chopped jalapeno, diced fine
2 tbls. chopped cilantro
¼ cup orange juice (or to cover)
squeeze of lime
Mix ingredients together and let sit for about ½ hour to let flavors come together.
Strawberry Shortcake
6 cups strawberries, rinsed and quartered
1 1/4 cups sugar
2 tablespoons powdered sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form.
Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
Beat remaining 1 1/2 cups cream and 2 tablespoons powdered sugar with the vanilla until soft peaks form.
Let the biscuits cool and then slice in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits. Serves 8.
Mandarin Sesame Salad
Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 Tbls. sesame oil
1 tsp. fresh ginger, grated (optional)
3/4 cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)
.
6 cups of spring mix
1/2 cup toasted almonds
1/3 cup sliced red onion
2 1/2 cups mandarin oranges
To Assemble: Gently toss lettuce, with almonds, onions, mandarin oranges and dressing. Plate and sprinkle with a reserved quantity of toasted almonds, oranges and onions.
Serves 4.
Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Brown Rice Salad
2 cups brown rice; cooked
Dressing:
1/3 cup grapeseed oil
3 Tbls. sesame oil
½ cup orange juice
1-2 garlic cloves
1 tsp. salt
2 Tbls. soy sauce
½ tsp. crushed red pepper
2 Tbls. rice wine vinegar
1 cup crushed pineapple
Combine the above in a medium bowl.
Add hot rice to a bowl; add dressing and refrigerate.
Before serving add:
3 green onions finely chopped
1 red pepper thinly sliced
1 8 oz. can sliced water chestnuts
½ lb. bean sprouts
½ cup raisins
1 cup coarsely chopped peanuts
Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Cedar Planked Salmon with Roasted Yellow Pepper Aioli
1 salmon fillet; approx. 1 lb.
olive oil
salt and pepper
1 cedar plank soaked in water at least ½ hour
Rinse and pat dry salmon, drizzle with olive oil and season with salt and pepper.
Place the cedar plank on medium high heat grill for just a minute-to heat up. Place salmon, skin side down on plank. Cook about 8-10 minutes or until salmon is opaque.
Roasted Yellow pepper Aioli
1 yellow pepper that has been blackened
and placed in a paper bag
1 Tbls. capers
squeeze of lemon juice
1-2 Tbls. mayo
*have a water bottle ready incase plank catches on fire!
Grilled Skirt Steak with Chimichurri Sauce
1 skirt steak, about 2 lbs.
1 cup olive oil
1/3 cup orange juice
1/3 cup fresh lime juice
3 cloves garlic, sliced
1 tsp. oregano
Marinate flank steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
Chimichurri Sauce
1 bunch fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 handful fresh oregano leaves, finely chopped
2 Tbls. red wine vinegar
1 cup extra-virgin olive oil
1 tsp. red pepper flakes
salt and fresh ground pepper
Place the parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.
Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 Tbls. sesame oil
1 tsp. fresh ginger, grated (optional)
3/4 cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)
.
6 cups of spring mix
1/2 cup toasted almonds
1/3 cup sliced red onion
2 1/2 cups mandarin oranges
To Assemble: Gently toss lettuce, with almonds, onions, mandarin oranges and dressing. Plate and sprinkle with a reserved quantity of toasted almonds, oranges and onions.
Serves 4.
Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Brown Rice Salad
2 cups brown rice; cooked
Dressing:
1/3 cup grapeseed oil
3 Tbls. sesame oil
½ cup orange juice
1-2 garlic cloves
1 tsp. salt
2 Tbls. soy sauce
½ tsp. crushed red pepper
2 Tbls. rice wine vinegar
1 cup crushed pineapple
Combine the above in a medium bowl.
Add hot rice to a bowl; add dressing and refrigerate.
Before serving add:
3 green onions finely chopped
1 red pepper thinly sliced
1 8 oz. can sliced water chestnuts
½ lb. bean sprouts
½ cup raisins
1 cup coarsely chopped peanuts
Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Cedar Planked Salmon with Roasted Yellow Pepper Aioli
1 salmon fillet; approx. 1 lb.
olive oil
salt and pepper
1 cedar plank soaked in water at least ½ hour
Rinse and pat dry salmon, drizzle with olive oil and season with salt and pepper.
Place the cedar plank on medium high heat grill for just a minute-to heat up. Place salmon, skin side down on plank. Cook about 8-10 minutes or until salmon is opaque.
Roasted Yellow pepper Aioli
1 yellow pepper that has been blackened
and placed in a paper bag
1 Tbls. capers
squeeze of lemon juice
1-2 Tbls. mayo
*have a water bottle ready incase plank catches on fire!
Grilled Skirt Steak with Chimichurri Sauce
1 skirt steak, about 2 lbs.
1 cup olive oil
1/3 cup orange juice
1/3 cup fresh lime juice
3 cloves garlic, sliced
1 tsp. oregano
Marinate flank steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
Chimichurri Sauce
1 bunch fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 handful fresh oregano leaves, finely chopped
2 Tbls. red wine vinegar
1 cup extra-virgin olive oil
1 tsp. red pepper flakes
salt and fresh ground pepper
Place the parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.
Bellagio
6 oz.Champagne
3 Tbls. Passion fruit sorbet
1 Tbls. Strawberry juice
Combine above ingredients and serve in champagne flutes
Smoked Salmon Roulade
3 oz. crème fraiche
4 oz. cream cheese
1 tsp. lemon zest
1 Tbls. chives
1Tbls. Italian Flat leaf parsley
1 tsp. minced garlic
1 Tbls. capers; coarsely chopped
fresh ground pepper & salt to taste
8 oz. thinly sliced smoked salmon
Pumpernickel bread cut into rounds or crackers
In a mixing bowl combine the above ingredients.
Lay out sheet of plastic wrap, layer salmon on plastic wrap so there are no gaps and it forms a rectangle, spread mixture over salmon, leaving the ends without the mixture
.Starting at the long end and using plastic wrap, roll up salmon to form a log, twist ends of plastic wrap and refrigerate.
To cut place roulade place in freezer for about 20-25 minutes, as this will make it easier to slice, cut into 1-inch pieces. Place on bread or cracker to serve.
Makes about 36 pieces.
Deviled Eggs with the kids
Ingredients:
3 eggs
1 ½ tablespoons mayonnaise
1/4 teaspoon dry mustard
1 ½ tsps. dill pickle relish
salt and freshly ground pepper, to taste
6 small pinches of paprika
Directions:
Cook the eggs
Before you start, be sure an adult is nearby to help.
Put the eggs in a saucepan and fill half full with water (make sure eggs are completely covered). Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.
Let the eggs cool
Ask an adult to help you remove the saucepan from the heat and place it in the sink. Run cold water over the eggs until both the water and the pan feel cool. Let the eggs cool in the water for 10 minutes.
When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell.
Flavor the yolks
Put the eggs on a cutting board. Using a sharp knife cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into the bowl. Put the egg white halves on a serving platter and set aside.
Add the mayonnaise and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste, add dill relish. Taste and season with salt and pepper.
Mound the yolks
Carefully spoon a small mound of the yolk mixture back into each egg white half.
For each stuffed egg half, pick up a pinch of paprika and sprinkle it on the yellow part. Serve immediately.
Potato and Cheese Pirogi's
Purchase your pirogi's at a Polish Deli if possible, I go to Ana's on Rand Road in Lake Zurich they have all kinds of delicious pirogi.
Boil the pirogi's a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute onions in butter in a large pan until onions are soft and slightly browned. Then add pirogi's and pan fry until lightly crispy. Serve with a side of sour cream.
Asparagus Salad
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned) or roast in the oven. Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.
Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.
Lemon Crème Blueberry Tart
1 stick unsalted butter
¼ cup brown sugar
1 cup graham cracker crumbs
½ cup whole milk
1 tsp. gelatin
3/4 cup sugar
½ cup fresh lemon juice
2 tsps. grated lemon zest
2 eggs
1 ¼ cups whipped cream
1Tbls. Powdered sugar or Cool Whip
1 pint blueberries
Melt 4 Tbls. butter, mix in brown sugar, and mix in crumbs. Press mixture up sides and over bottom of a tart pan with removable bottom. Bake 325 10 minutes let cool. Pour milk into a small cup, sprinkle gelatin over and let stand about 15 minutes.
Whisk sugar, lemon juice and lemon zest in a saucepan, whisk in eggs then remaining butter until custard begins to thicken, add gelatin mixture, whisk until thickened. Pour filling into crust, fill with blueberries.
Chill until firm, about 3 hours.
Beat heavy cream and powdered sugar until peaks form. Spoon or pipe over tart, garnish with blueberries and lemon slice. Serves 6-8.
6 oz.Champagne
3 Tbls. Passion fruit sorbet
1 Tbls. Strawberry juice
Combine above ingredients and serve in champagne flutes
Smoked Salmon Roulade
3 oz. crème fraiche
4 oz. cream cheese
1 tsp. lemon zest
1 Tbls. chives
1Tbls. Italian Flat leaf parsley
1 tsp. minced garlic
1 Tbls. capers; coarsely chopped
fresh ground pepper & salt to taste
8 oz. thinly sliced smoked salmon
Pumpernickel bread cut into rounds or crackers
In a mixing bowl combine the above ingredients.
Lay out sheet of plastic wrap, layer salmon on plastic wrap so there are no gaps and it forms a rectangle, spread mixture over salmon, leaving the ends without the mixture
.Starting at the long end and using plastic wrap, roll up salmon to form a log, twist ends of plastic wrap and refrigerate.
To cut place roulade place in freezer for about 20-25 minutes, as this will make it easier to slice, cut into 1-inch pieces. Place on bread or cracker to serve.
Makes about 36 pieces.
Deviled Eggs with the kids
Ingredients:
3 eggs
1 ½ tablespoons mayonnaise
1/4 teaspoon dry mustard
1 ½ tsps. dill pickle relish
salt and freshly ground pepper, to taste
6 small pinches of paprika
Directions:
Cook the eggs
Before you start, be sure an adult is nearby to help.
Put the eggs in a saucepan and fill half full with water (make sure eggs are completely covered). Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.
Let the eggs cool
Ask an adult to help you remove the saucepan from the heat and place it in the sink. Run cold water over the eggs until both the water and the pan feel cool. Let the eggs cool in the water for 10 minutes.
When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell.
Flavor the yolks
Put the eggs on a cutting board. Using a sharp knife cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into the bowl. Put the egg white halves on a serving platter and set aside.
Add the mayonnaise and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste, add dill relish. Taste and season with salt and pepper.
Mound the yolks
Carefully spoon a small mound of the yolk mixture back into each egg white half.
For each stuffed egg half, pick up a pinch of paprika and sprinkle it on the yellow part. Serve immediately.
Potato and Cheese Pirogi's
Purchase your pirogi's at a Polish Deli if possible, I go to Ana's on Rand Road in Lake Zurich they have all kinds of delicious pirogi.
Boil the pirogi's a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute onions in butter in a large pan until onions are soft and slightly browned. Then add pirogi's and pan fry until lightly crispy. Serve with a side of sour cream.
Asparagus Salad
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned) or roast in the oven. Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.
Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.
Lemon Crème Blueberry Tart
1 stick unsalted butter
¼ cup brown sugar
1 cup graham cracker crumbs
½ cup whole milk
1 tsp. gelatin
3/4 cup sugar
½ cup fresh lemon juice
2 tsps. grated lemon zest
2 eggs
1 ¼ cups whipped cream
1Tbls. Powdered sugar or Cool Whip
1 pint blueberries
Melt 4 Tbls. butter, mix in brown sugar, and mix in crumbs. Press mixture up sides and over bottom of a tart pan with removable bottom. Bake 325 10 minutes let cool. Pour milk into a small cup, sprinkle gelatin over and let stand about 15 minutes.
Whisk sugar, lemon juice and lemon zest in a saucepan, whisk in eggs then remaining butter until custard begins to thicken, add gelatin mixture, whisk until thickened. Pour filling into crust, fill with blueberries.
Chill until firm, about 3 hours.
Beat heavy cream and powdered sugar until peaks form. Spoon or pipe over tart, garnish with blueberries and lemon slice. Serves 6-8.
This Week's Recipes
Quick Tips- Sautéing
Sauté means to cook food quickly in a very small amount of oil or other fat.
Use a sauté pan with a handle and low sides; those with high sides can steam food before it’s sautéed.
Room temperature food browns faster and more evenly, and absorbs less fat than refrigerated food.
Do not use a non stick pan.
Salt impedes browning, so salt after food has been sautéed.
Sautéed foods should not be covered, covering the pan creates steam, which means foods will be limp.
After meat has been sautéed, transfer it to a plate and remove any excess fat from pan. Make a quick sauce by deglazing the pan-a technique of heating a small amount of liquid (wine or stock) in the pan and stirring to loosen browned bits of food on bottom. This can be used as a sauce base.
Poaching is the process of gently simmering food in liquid other than oil, generally milk, water, stock or wine
Sautéed Veal Chops with Mushroom Wine Sauce
2 large Portobello mushrooms, sliced
4 veal chops
¼ cup flour
sea salt and fresh ground pepper
2 Tbls. each butter and olive oil
½ cup red wine
1 Tbls. fresh rosemary, finely chopped
4 Tbls. Butter-room temperature
Sauté mushrooms in butter and olive oil, season with salt and pepper. Remove, set aside (keep warm in oven).
Coat veal chops with flour, sauté in same sauté pan until browned, remove (keep warm in oven) and pour off any excess oil, deglaze with wine, scraping up browned bits. Add rosemary and slowly swirl in room temperature butter, season. Top veal chops with mushrooms and then sauce. *If veal chops are really thick finish in 400 degree oven.
Pork Medallions with Calvados Sauce and Sautéed Apples
2 pork tenderloins: cut into 1-inch slices; pounded flat
2-3 depending on the size Granny Smith Apples
1-2 tsp. sugar
3-4 Tbls. butter
¼ cup Calvados
½ cup apple cider
3 Tbls. heavy cream
pinch of nutmeg
Peel, quarter and slice the apples evenly. Heat butter and sugar with a little bit of oil over moderate heat, add apples until they start to turn golden brown, about 5 minutes, set aside.
Melt 2 Tbls. olive oil in a large skillet, add pork and saute for about 5 minutes on each side.
Season with salt and pepper. Transfer to 250-degree oven to keep warm.
Deglaze pan with Calvados and reduce, add cider, keep the heat and work all the caramelized deposits free. Cook 3 minutes: reduce the heat to low: stir in cream; add nutmeg, salt and pepper. Pour over pork medallions and sautéed apples. Serves 4.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water, I actually just use water most of the time.
Chicken Enchilada Soup
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream (can use light)
3 chicken breasts, poached and diced
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Chicken Pot Pie
1 2/3 cup mixed veggies (carrots, peas, corn) or similar combo
2 cups poached chicken, diced
4 Tbls. roux
2 cups chicken stock
1 cup milk
1 Tbls. sherry
pinch of thyme
fresh ground pepper
sheet of puff pastry or pie crust; rolled out slightly or biscuits
Melt butter and add flour to make a roux, whisk in stock, milk, sherry, thyme and roux season with fresh ground pepper. Add chicken and veggies. Pour into large oven safe dish. Form pie crust around top of container, pinching the edges. Before baking cut slits in puff pastry to allow steam to escape and if desired brush pastry with egg wash or simply pour chicken mixture over a biscuit. Bake at 375 degrees for 30 or until crust is golden.
Sauté means to cook food quickly in a very small amount of oil or other fat.
Use a sauté pan with a handle and low sides; those with high sides can steam food before it’s sautéed.
Room temperature food browns faster and more evenly, and absorbs less fat than refrigerated food.
Do not use a non stick pan.
Salt impedes browning, so salt after food has been sautéed.
Sautéed foods should not be covered, covering the pan creates steam, which means foods will be limp.
After meat has been sautéed, transfer it to a plate and remove any excess fat from pan. Make a quick sauce by deglazing the pan-a technique of heating a small amount of liquid (wine or stock) in the pan and stirring to loosen browned bits of food on bottom. This can be used as a sauce base.
Poaching is the process of gently simmering food in liquid other than oil, generally milk, water, stock or wine
Sautéed Veal Chops with Mushroom Wine Sauce
2 large Portobello mushrooms, sliced
4 veal chops
¼ cup flour
sea salt and fresh ground pepper
2 Tbls. each butter and olive oil
½ cup red wine
1 Tbls. fresh rosemary, finely chopped
4 Tbls. Butter-room temperature
Sauté mushrooms in butter and olive oil, season with salt and pepper. Remove, set aside (keep warm in oven).
Coat veal chops with flour, sauté in same sauté pan until browned, remove (keep warm in oven) and pour off any excess oil, deglaze with wine, scraping up browned bits. Add rosemary and slowly swirl in room temperature butter, season. Top veal chops with mushrooms and then sauce. *If veal chops are really thick finish in 400 degree oven.
Pork Medallions with Calvados Sauce and Sautéed Apples
2 pork tenderloins: cut into 1-inch slices; pounded flat
2-3 depending on the size Granny Smith Apples
1-2 tsp. sugar
3-4 Tbls. butter
¼ cup Calvados
½ cup apple cider
3 Tbls. heavy cream
pinch of nutmeg
Peel, quarter and slice the apples evenly. Heat butter and sugar with a little bit of oil over moderate heat, add apples until they start to turn golden brown, about 5 minutes, set aside.
Melt 2 Tbls. olive oil in a large skillet, add pork and saute for about 5 minutes on each side.
Season with salt and pepper. Transfer to 250-degree oven to keep warm.
Deglaze pan with Calvados and reduce, add cider, keep the heat and work all the caramelized deposits free. Cook 3 minutes: reduce the heat to low: stir in cream; add nutmeg, salt and pepper. Pour over pork medallions and sautéed apples. Serves 4.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water, I actually just use water most of the time.
Chicken Enchilada Soup
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream (can use light)
3 chicken breasts, poached and diced
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Chicken Pot Pie
1 2/3 cup mixed veggies (carrots, peas, corn) or similar combo
2 cups poached chicken, diced
4 Tbls. roux
2 cups chicken stock
1 cup milk
1 Tbls. sherry
pinch of thyme
fresh ground pepper
sheet of puff pastry or pie crust; rolled out slightly or biscuits
Melt butter and add flour to make a roux, whisk in stock, milk, sherry, thyme and roux season with fresh ground pepper. Add chicken and veggies. Pour into large oven safe dish. Form pie crust around top of container, pinching the edges. Before baking cut slits in puff pastry to allow steam to escape and if desired brush pastry with egg wash or simply pour chicken mixture over a biscuit. Bake at 375 degrees for 30 or until crust is golden.
Recipes
Irish Egg Rolls
1 cup corn beef, small dice
1/3 cup sauerkraut
1 cup of potatoes, small diced, cooked & seasoned with salt and pepper
1/3 cup Swiss cheese
1-2 Tbls. mayo to bind
1 package of egg roll wrappers
Canola oil
Mix together the corn beef, sauerkraut, potatoes, cheese and mayo. Lay egg roll wrapper out and cut into 4 equal pieces. Place about 1 Tbls. of mixture in the center of each wrapper, wet edges with water and roll. Fry rolls a few at a time, turning if necessary for about 3 minutes or until golden. Drain on paper towels. Makes about 3 dozen. Freeze, when ready to serve reheat at 400 degrees for about 8 minutes.
For the sauce:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 tablespoon pickle relish
1 teaspoon lemon juice
Salt and freshly ground black pepper
For the dressing, place the mayonnaise, ketchup, capers, pickle relish, lemon juice, salt and pepper in a bowl, and stir until blended.
Smoked Salmon Spread
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish
Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine. Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Serve with crackers or pumpernickel bread.
Shepherd’s Pie
3-4 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.
Corn Beef and Cabbage
Corn Beef Brisket, about 4-5 lb.
2 bay leaves
5 peeled cloves of garlic, smashed
2 carrots, cut in half and sliced
Several unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8 wedges
1 can of dark beer
about 3-4 cups of water (enough to cover)
6 cloves
1/2 teaspoon peppercorns
In a large slow cooker pour in beer and water, stir in the cloves, peppercorns, seasonings from package, bay leaves and garlic. Place beef brisket in the center of the pot, turn on high and once the liquid gets hot skim the top of any foamy liquid. Turn to low and cook about an hour, then stuff the cut carrots and the cut cabbage on the sides and top. Add as many cut potatoes as you desire depending on room left in pot. Cook on low until brisket is tender and shreds, about 3-4 hours.
Cut across the grain.
Serve with a side of stone ground mustard and butter for cabbage and potatoes.
Bread Pudding with Whiskey Sauce
1 loaf of day-old bread
about ½ quart milk
4 eggs
1 ½ cups sugar
2 Tbls. vanilla
1 cup white raisins
2 apples (granny Smith) peeled, cored and diced
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts, chopped
Preheat oven to 350 degrees. Butter a 9x 13 baking dish, sprinkle with a little bit of sugar and set aside.
Cut bread into 2 inch cubes, crush into milk and set aside.
In another bowl beat together eggs, vanilla and sugar; stir in bread cubes, apples, raisins and walnuts, cinnamon and nutmeg. Mix all together.
Pour mixture into prepared dish. Cover loosely with buttered parchment or buttered foil. Bake for 30 minutes, remove parchment and bake 20 minutes more. Serve warm with whiskey sauce.
Whiskey Sauce
½ cup melted butter
¾ cup sugar
1 egg yolk, beaten
¼ cup half and half
whiskey to taste, about 1/3 cup
In a small saucepan melt butter and sugar; whisk in egg over low heat, cook about 2 minutes.
Remove from heat, let cool and add cream and whiskey.
1 cup corn beef, small dice
1/3 cup sauerkraut
1 cup of potatoes, small diced, cooked & seasoned with salt and pepper
1/3 cup Swiss cheese
1-2 Tbls. mayo to bind
1 package of egg roll wrappers
Canola oil
Mix together the corn beef, sauerkraut, potatoes, cheese and mayo. Lay egg roll wrapper out and cut into 4 equal pieces. Place about 1 Tbls. of mixture in the center of each wrapper, wet edges with water and roll. Fry rolls a few at a time, turning if necessary for about 3 minutes or until golden. Drain on paper towels. Makes about 3 dozen. Freeze, when ready to serve reheat at 400 degrees for about 8 minutes.
For the sauce:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 tablespoon pickle relish
1 teaspoon lemon juice
Salt and freshly ground black pepper
For the dressing, place the mayonnaise, ketchup, capers, pickle relish, lemon juice, salt and pepper in a bowl, and stir until blended.
Smoked Salmon Spread
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish
Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine. Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Serve with crackers or pumpernickel bread.
Shepherd’s Pie
3-4 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.
Corn Beef and Cabbage
Corn Beef Brisket, about 4-5 lb.
2 bay leaves
5 peeled cloves of garlic, smashed
2 carrots, cut in half and sliced
Several unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8 wedges
1 can of dark beer
about 3-4 cups of water (enough to cover)
6 cloves
1/2 teaspoon peppercorns
In a large slow cooker pour in beer and water, stir in the cloves, peppercorns, seasonings from package, bay leaves and garlic. Place beef brisket in the center of the pot, turn on high and once the liquid gets hot skim the top of any foamy liquid. Turn to low and cook about an hour, then stuff the cut carrots and the cut cabbage on the sides and top. Add as many cut potatoes as you desire depending on room left in pot. Cook on low until brisket is tender and shreds, about 3-4 hours.
Cut across the grain.
Serve with a side of stone ground mustard and butter for cabbage and potatoes.
Bread Pudding with Whiskey Sauce
1 loaf of day-old bread
about ½ quart milk
4 eggs
1 ½ cups sugar
2 Tbls. vanilla
1 cup white raisins
2 apples (granny Smith) peeled, cored and diced
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts, chopped
Preheat oven to 350 degrees. Butter a 9x 13 baking dish, sprinkle with a little bit of sugar and set aside.
Cut bread into 2 inch cubes, crush into milk and set aside.
In another bowl beat together eggs, vanilla and sugar; stir in bread cubes, apples, raisins and walnuts, cinnamon and nutmeg. Mix all together.
Pour mixture into prepared dish. Cover loosely with buttered parchment or buttered foil. Bake for 30 minutes, remove parchment and bake 20 minutes more. Serve warm with whiskey sauce.
Whiskey Sauce
½ cup melted butter
¾ cup sugar
1 egg yolk, beaten
¼ cup half and half
whiskey to taste, about 1/3 cup
In a small saucepan melt butter and sugar; whisk in egg over low heat, cook about 2 minutes.
Remove from heat, let cool and add cream and whiskey.
This Week's Recipes
Boneless Breast of Chicken Stuffed with Fontina Cheese, Prosciutto and Spinach served with Porcini Mushroom Sauce
Chicken
4 Tbls. olive oil
4 boneless breasts of chicken
4 slices prosciutto
4 slices fontina cheese
4 oz. cooked spinach
2 oz. roasted red peppers, sliced
On a cutting board lay the chicken flat, cover with plastic wrap and pound lightly. Salt and pepper the chicken and then lay the prosciutto, the fontina the spinach and the peppers. Roll the chicken to make sure the stuffing does not come out. Tie with twine or wood toothpicks if you prefer.
Heat olive oil in a skillet. Dredge the chicken in flour and sear the chicken in the pan, finish cooking the chicken in 400 degree oven for about 15 minutes or until done. Set aside.
Porcini Mushroom Sauce
1 large shallot, minced
2 Tbls. olive oil
3 oz. dried porcini mushrooms, soak in warm water
2 oz. dry red wine
½ cup whipping cream
1 tsp. unsalted butter
Strain the mushrooms through a cheesecloth, reserving the liquid. Pour off all but 1 Tbls. of fat from the pan, add olive oil and sauté shallots, about one minute, next add the mushrooms and cook and additional minute. Deglaze with wine and let reduce down.
Add 5 Tbls. of the reserved mushroom liquid and cream. Cook and let reduce by about half. Add butter and swirl in the sauce slowly. Salt and pepper to taste.
To Assemble the Dish:
Take the chicken and place on a cutting board and remove twine. Pour some of the sauce on the plate. Slice the chicken on the bias and lay on the sauce; drizzle more sauce on the top.
Serves 4.
Grilled Thai Beef Salad
Marinade: 1 lb. flank steak or skirt steak
2 cloves garlic, minced
1/2 cup olive oil
2 1/2 Tbls. soy sauce
marinade at least 6-8 hours or overnight, grill meat to medium doneness. Cut steak across the grain into very thin slices.
Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 tsp. lemon zest
1 Tbls. sesame oil
½ cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)
.
1 head red leaf lettuce or spring mix
Garnish:
Toasted almonds
Green onions, bias cut
mandarin oranges
To Assemble: Place greens on plate, top with steak, and top with toasted almonds, oranges and green onions, pour dressing over. Serves 4-6.
Hearts of Palm Salad with Avocado Vinaigrette
1 bunch spring greens
2 cans hearts of palm julienne
1 ripe avocado, cut in slices
3 Tbls. kalamata olives, chopped
3 tbls. green olives chopped
1 papaya, peeled, seeded and diced
2 Tbls. white wine vinegar
3 ounces canola or grapeseed oil
salt and pepper to taste
Whisk the vinegar and oil together and toss with the hearts of palm. Dress the lettuce with about half of the avocado dressing. Place a handful of greens in center of the plate and top with a handful of hearts of palm. Place a few slices of avocado and papaya pointing out. Sprinkle with olives and drizzle with remaining avocado dressing and also around the plate for decoration. Serves about 6.
Avocado Dressing:
1 ripe avocado
1 Tbls. sherry vinegar or white wine can be substituted
3 Tbls. fresh lime juice
4 ½ ounces of canola oil
salt and pepper
In a food processor place all ingredients, except oil. Puree and pour the oil in a steady stream to emulsify. Season with salt and pepper.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3 yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 12 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
Chicken
4 Tbls. olive oil
4 boneless breasts of chicken
4 slices prosciutto
4 slices fontina cheese
4 oz. cooked spinach
2 oz. roasted red peppers, sliced
On a cutting board lay the chicken flat, cover with plastic wrap and pound lightly. Salt and pepper the chicken and then lay the prosciutto, the fontina the spinach and the peppers. Roll the chicken to make sure the stuffing does not come out. Tie with twine or wood toothpicks if you prefer.
Heat olive oil in a skillet. Dredge the chicken in flour and sear the chicken in the pan, finish cooking the chicken in 400 degree oven for about 15 minutes or until done. Set aside.
Porcini Mushroom Sauce
1 large shallot, minced
2 Tbls. olive oil
3 oz. dried porcini mushrooms, soak in warm water
2 oz. dry red wine
½ cup whipping cream
1 tsp. unsalted butter
Strain the mushrooms through a cheesecloth, reserving the liquid. Pour off all but 1 Tbls. of fat from the pan, add olive oil and sauté shallots, about one minute, next add the mushrooms and cook and additional minute. Deglaze with wine and let reduce down.
Add 5 Tbls. of the reserved mushroom liquid and cream. Cook and let reduce by about half. Add butter and swirl in the sauce slowly. Salt and pepper to taste.
To Assemble the Dish:
Take the chicken and place on a cutting board and remove twine. Pour some of the sauce on the plate. Slice the chicken on the bias and lay on the sauce; drizzle more sauce on the top.
Serves 4.
Grilled Thai Beef Salad
Marinade: 1 lb. flank steak or skirt steak
2 cloves garlic, minced
1/2 cup olive oil
2 1/2 Tbls. soy sauce
marinade at least 6-8 hours or overnight, grill meat to medium doneness. Cut steak across the grain into very thin slices.
Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 tsp. lemon zest
1 Tbls. sesame oil
½ cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)
.
1 head red leaf lettuce or spring mix
Garnish:
Toasted almonds
Green onions, bias cut
mandarin oranges
To Assemble: Place greens on plate, top with steak, and top with toasted almonds, oranges and green onions, pour dressing over. Serves 4-6.
Hearts of Palm Salad with Avocado Vinaigrette
1 bunch spring greens
2 cans hearts of palm julienne
1 ripe avocado, cut in slices
3 Tbls. kalamata olives, chopped
3 tbls. green olives chopped
1 papaya, peeled, seeded and diced
2 Tbls. white wine vinegar
3 ounces canola or grapeseed oil
salt and pepper to taste
Whisk the vinegar and oil together and toss with the hearts of palm. Dress the lettuce with about half of the avocado dressing. Place a handful of greens in center of the plate and top with a handful of hearts of palm. Place a few slices of avocado and papaya pointing out. Sprinkle with olives and drizzle with remaining avocado dressing and also around the plate for decoration. Serves about 6.
Avocado Dressing:
1 ripe avocado
1 Tbls. sherry vinegar or white wine can be substituted
3 Tbls. fresh lime juice
4 ½ ounces of canola oil
salt and pepper
In a food processor place all ingredients, except oil. Puree and pour the oil in a steady stream to emulsify. Season with salt and pepper.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3 yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 12 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
recipes
Potato Encrusted Sea Bass
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
Tomato & Shrimp Bisque
2 Tbls. olive oil
2 Tbls. flour
1/4 cup finely chopped onion
1 tsp. minced garlic
dash red pepper flakes
2 tsp. Old bay seasoning
1 28 ounce can crushed tomatoes
4 cups chicken stock
¼ -½ cup heavy cream
½ lb small shrimp (cooked)
chiffonade of basil
salt and white pepper to taste
baguette slices
gruyere cheese
toast baguette slices in sauté pan with a couple Tbls. of olive oil, top with a slice of gruyere cheese and place under the broiler until melted. Let cool slightly and cut into 4th’s.
Heat olive oil in pot; add onion and then garlic and red pepper flakes. Stir in flour; stir 1 minute. Add chicken stock, crushed tomatoes and old bay seasoning. Simmer soup uncovered for 30 minutes, stirring occasionally.
Finish soup with cream and shrimp. Taste for seasoning.
Ladle soup into bowl and top with basil and Gruyere croutons.
Serves 4.
Roast Chicken with Garlic and Rosemary
4-6 pieces of chicken (I prefer thighs)
½ cup olive oil
10 cloves of garlic
1 bunch of rosemary
salt and pepper
Arrange chicken in baking dish, lift skin and put rosemary sprigs and garlic cloves under the skin. Brush chicken with olive oil. Season with salt and pepper.
Bake at 450 degrees for about 10 minutes, turn oven down to 350 and cook 30-35 minutes more or until chicken is cooked through. Brush chicken with olive oil during roasting,
Smashed Potatoes with Pancetta
4 large red potatoes
5 slices pancetta, chopped (can use bacon)
¾ stick of butter
½ cup of milk
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender, about 30 minutes. Drain.
Meanwhile, sauté pancetta in pot over medium heat until crisp. Add potatoes, mash and add milk and butter. Season with salt and pepper
Enchilada Soup
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream
3 chicken breasts, cut up
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
Tomato & Shrimp Bisque
2 Tbls. olive oil
2 Tbls. flour
1/4 cup finely chopped onion
1 tsp. minced garlic
dash red pepper flakes
2 tsp. Old bay seasoning
1 28 ounce can crushed tomatoes
4 cups chicken stock
¼ -½ cup heavy cream
½ lb small shrimp (cooked)
chiffonade of basil
salt and white pepper to taste
baguette slices
gruyere cheese
toast baguette slices in sauté pan with a couple Tbls. of olive oil, top with a slice of gruyere cheese and place under the broiler until melted. Let cool slightly and cut into 4th’s.
Heat olive oil in pot; add onion and then garlic and red pepper flakes. Stir in flour; stir 1 minute. Add chicken stock, crushed tomatoes and old bay seasoning. Simmer soup uncovered for 30 minutes, stirring occasionally.
Finish soup with cream and shrimp. Taste for seasoning.
Ladle soup into bowl and top with basil and Gruyere croutons.
Serves 4.
Roast Chicken with Garlic and Rosemary
4-6 pieces of chicken (I prefer thighs)
½ cup olive oil
10 cloves of garlic
1 bunch of rosemary
salt and pepper
Arrange chicken in baking dish, lift skin and put rosemary sprigs and garlic cloves under the skin. Brush chicken with olive oil. Season with salt and pepper.
Bake at 450 degrees for about 10 minutes, turn oven down to 350 and cook 30-35 minutes more or until chicken is cooked through. Brush chicken with olive oil during roasting,
Smashed Potatoes with Pancetta
4 large red potatoes
5 slices pancetta, chopped (can use bacon)
¾ stick of butter
½ cup of milk
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender, about 30 minutes. Drain.
Meanwhile, sauté pancetta in pot over medium heat until crisp. Add potatoes, mash and add milk and butter. Season with salt and pepper
Enchilada Soup
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream
3 chicken breasts, cut up
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Last weekend of the Olympics, loved being there and watching from home! I just watched the NBC Today show where they are filming at Grouse Mountain. They mentioned food from the area AND they mentioned Nanaimo bars that I had posted last week so with the spirit of the Olympics I am reposting last weeks recipe, enjoy!
With it being Lent, I thought it might be a great time to post some of my favorite seafood recipes. I have a little of everything; fish tacos (a recipe I developed after visiting San Diego)and to "lighten" the recipe up you could roast or grill the fish rather than using batter and deep frying. The corn and crab chowder I developed after a request from a friend who had it at Charlie Trotter's take out store. Grandpa's favorite pasta is my father in law's recipe, it is so easy and the kid's love it. Lastly, something a little special for the weekend the sea bass with tomato mascarpone sauce on a bed of pearl pasta, the pearl pasta (also called Israeli cous cous I found at Fresh Market in Kildare). Enjoy the recipes!
Carol
With it being Lent, I thought it might be a great time to post some of my favorite seafood recipes. I have a little of everything; fish tacos (a recipe I developed after visiting San Diego)and to "lighten" the recipe up you could roast or grill the fish rather than using batter and deep frying. The corn and crab chowder I developed after a request from a friend who had it at Charlie Trotter's take out store. Grandpa's favorite pasta is my father in law's recipe, it is so easy and the kid's love it. Lastly, something a little special for the weekend the sea bass with tomato mascarpone sauce on a bed of pearl pasta, the pearl pasta (also called Israeli cous cous I found at Fresh Market in Kildare). Enjoy the recipes!
Carol
Seafood Recipes
Corn and Crab Chowder
½ diced onion
4-5 ears of corn, cut off the cob
½ stick of butter
3 1/2 cups chicken stock
3-4 Tbls. heavy cream
1 Tbls. sherry
1can lump crab meat
½ lb. sautéed bay scallops
Sweat onions in butter, add corn and cook until soft; about 5 minutes. Add stock and simmer 20 minutes, add cobs and continue cooking 10-15 more minutes. Remove Cobs and Using a slotted spoon add corn mixture to food processor and process until smooth then add mixture back to pot. Add seafood, sherry and cream, season with salt and white pepper. Makes 6 servings.
Fish Tacos
1 lb. Firm white fish (such as halibut or cod), cubed
11/2 cup beer
1 cup flour
oil for frying
12-16 corn tortillas
1 ½ shredded purple cabbage
1 cup salsa
Tarter Sauce:
¾ cup mayo
1 Tbls. lemon juice
1 tsp. Minced garlic
¼ cup cilantro
Mixed together.
Dip fish into batter and drain on paper towel. Sauté corn tortillas in oil, drain on paper towel.
To assemble: Place fish in corn tortilla top with tarter sauce, salsa and cabbage, squeeze of fresh lime and fold over. Make 12-16 tacos.
Grandpa’s Famous Pasta
About 20-24 medium shrimp, peeled and deveined
4 cloves garlic, minced
olive oil
1 tsp. chili pepper flakes
½ lb. linguine; cooked
¾ cup peas
freshly grated parmesan
Salt and pepper
In a large skillet, heat about 2-3 Tbls. olive oil over medium heat. Add the shrimp and sauté until cooked through about 3-5 minutes, set aside. Put frozen peas in the strainer and drain the pasta; mix peas and pasta.
In the pot used for cooking the pasta, sauté the garlic and pepper flakes very briefly as not to burn the garlic, add pasta and shrimp, toss to combine and cook until heated through adding more olive oil (to coat) as necessary. Season with salt and pepper. Sprinkle fresh grated parmesan over top once plated. Serves 4.
Sautéed Sea Bass with a Tomato Mascarpone Sauce
Served on a bed of Pearl Pasta
4 (6oz.) sea bass fillets
1 egg, mixed with water & beaten
½ cup panko (Japanese bread crumbs)
flour
6 oz. mascarpone
2 tsps. diced shallots
1 garlic clove, diced
1 Serrano pepper, diced
3 oz. white wine
6 oz. tomato sauce
salt and pepper to taste
Season fish with salt and pepper, flour fish on both sides and then dip one side in egg wash and then panko bread crumbs. Sauté panko side first in pan with olive oil then flip; finish in 400 degree oven until cooked through about 5 minutes.
Sauté shallots and garlic until translucent, pour in wine a let reduce a bit (about 1 minute).
Add tomato sauce and then whisk in mascarpone. Taste for salt and pepper.
Pasta:
1 cup of pearl pasta; toast
¼ cup each: chopped red and yellow pepper
1 Tbls. chopped basil
1 Tbls. chopped chives
¼ cup cream
3 Tbls. butter
salt and pepper
Cook pasta in water; set aside. Place butter in small pan and sauté peppers. Add cream pasta cook until warm. Season with salt and pepper and then add herbs.
Serves 4.
½ diced onion
4-5 ears of corn, cut off the cob
½ stick of butter
3 1/2 cups chicken stock
3-4 Tbls. heavy cream
1 Tbls. sherry
1can lump crab meat
½ lb. sautéed bay scallops
Sweat onions in butter, add corn and cook until soft; about 5 minutes. Add stock and simmer 20 minutes, add cobs and continue cooking 10-15 more minutes. Remove Cobs and Using a slotted spoon add corn mixture to food processor and process until smooth then add mixture back to pot. Add seafood, sherry and cream, season with salt and white pepper. Makes 6 servings.
Fish Tacos
1 lb. Firm white fish (such as halibut or cod), cubed
11/2 cup beer
1 cup flour
oil for frying
12-16 corn tortillas
1 ½ shredded purple cabbage
1 cup salsa
Tarter Sauce:
¾ cup mayo
1 Tbls. lemon juice
1 tsp. Minced garlic
¼ cup cilantro
Mixed together.
Dip fish into batter and drain on paper towel. Sauté corn tortillas in oil, drain on paper towel.
To assemble: Place fish in corn tortilla top with tarter sauce, salsa and cabbage, squeeze of fresh lime and fold over. Make 12-16 tacos.
Grandpa’s Famous Pasta
About 20-24 medium shrimp, peeled and deveined
4 cloves garlic, minced
olive oil
1 tsp. chili pepper flakes
½ lb. linguine; cooked
¾ cup peas
freshly grated parmesan
Salt and pepper
In a large skillet, heat about 2-3 Tbls. olive oil over medium heat. Add the shrimp and sauté until cooked through about 3-5 minutes, set aside. Put frozen peas in the strainer and drain the pasta; mix peas and pasta.
In the pot used for cooking the pasta, sauté the garlic and pepper flakes very briefly as not to burn the garlic, add pasta and shrimp, toss to combine and cook until heated through adding more olive oil (to coat) as necessary. Season with salt and pepper. Sprinkle fresh grated parmesan over top once plated. Serves 4.
Sautéed Sea Bass with a Tomato Mascarpone Sauce
Served on a bed of Pearl Pasta
4 (6oz.) sea bass fillets
1 egg, mixed with water & beaten
½ cup panko (Japanese bread crumbs)
flour
6 oz. mascarpone
2 tsps. diced shallots
1 garlic clove, diced
1 Serrano pepper, diced
3 oz. white wine
6 oz. tomato sauce
salt and pepper to taste
Season fish with salt and pepper, flour fish on both sides and then dip one side in egg wash and then panko bread crumbs. Sauté panko side first in pan with olive oil then flip; finish in 400 degree oven until cooked through about 5 minutes.
Sauté shallots and garlic until translucent, pour in wine a let reduce a bit (about 1 minute).
Add tomato sauce and then whisk in mascarpone. Taste for salt and pepper.
Pasta:
1 cup of pearl pasta; toast
¼ cup each: chopped red and yellow pepper
1 Tbls. chopped basil
1 Tbls. chopped chives
¼ cup cream
3 Tbls. butter
salt and pepper
Cook pasta in water; set aside. Place butter in small pan and sauté peppers. Add cream pasta cook until warm. Season with salt and pepper and then add herbs.
Serves 4.
Good Morning Eh,
I am in Vancouver enjoying the Winter Olympics, opening ceremonies were spectacular. We are seeing the first men's hockey game tomorrow USA vs. Switzerland. I thought I would share some local recipes, the roasted vegetable appetizer is one I replicated from a restaurant up in Grouse Mountain (a few years back), which is where the Today Show is broadcasting. It goes without saying the main course has to be salmon, if you don't want to grill it, just bake in the oven (general rule of thumb is 7 minutes per inch)and don't forget Diamond Seafood in Lake Zurich. Dessert is the famous Nanaimo bars from Nanaimo B.C. , it has been passed down through the generations. Enjoy, and go USA!!!
I am in Vancouver enjoying the Winter Olympics, opening ceremonies were spectacular. We are seeing the first men's hockey game tomorrow USA vs. Switzerland. I thought I would share some local recipes, the roasted vegetable appetizer is one I replicated from a restaurant up in Grouse Mountain (a few years back), which is where the Today Show is broadcasting. It goes without saying the main course has to be salmon, if you don't want to grill it, just bake in the oven (general rule of thumb is 7 minutes per inch)and don't forget Diamond Seafood in Lake Zurich. Dessert is the famous Nanaimo bars from Nanaimo B.C. , it has been passed down through the generations. Enjoy, and go USA!!!
Recipes From The Pacific Northwest
Tartine of Roasted Vegetables Provencal
8 plum tomatoes; seeded, medium dice and seasoned with salt and pepper
1 can artichokes; quartered
¼ cup kalamata olives; roughly chopped
6 slices proscuitto, roughly chopped
1 whole head of garlic roasted
olive oil to coat about 1/3 cup
1 Tbls. balsamic
pesto
goat cheese
baguette; sliced
Roast tomatoes, olives and artichokes with olive oil (to coat) at 400 degrees for about 1 hour, stirring occasionally. Cut the top off the head of garlic and coat with olive oil, roast separately about 1 hour. Squeeze roasted garlic cloves into roasted vegetables and diced proscuitto, drizzle with balsamic and mix all together.
To serve; spread pesto on toasted baguette slices, top with roasted vegetables and a dollop of goat cheese, place in 350 degree oven for 4-5 minutes or until goat cheese is slightly melted.
Indonesian Brown Rice Salad
2 cups brown rice; cooked
Dressing:
1/3 cup grapeseed oil
3 Tbls. sesame oil
½ cup orange juice
1-2 garlic cloves
1 tsp. salt
2 Tbls. soy sauce
½ tsp. crushed red pepper
2 Tbls. rice wine vinegar
1 cup crushed pineapple
Combine the above in a medium bowl.
Add hot rice to a bowl; add dressing and refrigerate.
Before serving add:
3 green onions finely chopped
1 celery stalked finely chopped
1 red pepper thinly sliced
1 8 oz. can sliced water chestnuts
½ lb. bean sprouts
½ cup raisins
1 cup lightly toasted, coarsely chopped peanuts
Cedar Planked Salmon with Roasted Yellow Pepper Aioli
1 salmon fillet (wild-pacific) approx. 1 lb.
olive oil
salt and pepper
1 cedar plank soaked in water at least ½ hour
Rinse and pat dry salmon, drizzle with olive oil and season with salt and pepper.
Place the cedar plank on medium high heat grill for just a minute-to heat up. Place salmon, skin side down on plank. Cook about 8-10 minutes or until salmon is opaque.
Roasted Yellow pepper Aioli
1 yellow pepper that has been blackened
and placed in a paper bag
1 Tbls. capers
squeeze of lemon juice
1-2 Tbls. mayo
*have a water bottle ready incase plank catches on fire!
Nanaimo Bars Recipe (Na nye mo)
1/2 C. butter or margarine
1/4 C. white sugar
1 egg
1 tsp. vanilla
5 tbsp. cocoa
Beat egg, melt butter, sugar, vanilla and cocoa in top of double boiler. Add egg
Add:
2 C. graham cracker crumbs
1 C. coconut, fine
1/2 C. finely chopped walnuts
Press mixture in a pan 8 X 11 and chill.
2 C. icing sugar
1/4 C. butter or margarine
2 tbsp. custard powder
3 tbsp. milk
Mix as for icing and spread over the above chilled mixture. Chill
Melt 4 squares semi-sweet chocolate and 1 tbsp. butter or margarine and spread over the top.
Store in frig. Will keep indefinitely.
Enjoy
8 plum tomatoes; seeded, medium dice and seasoned with salt and pepper
1 can artichokes; quartered
¼ cup kalamata olives; roughly chopped
6 slices proscuitto, roughly chopped
1 whole head of garlic roasted
olive oil to coat about 1/3 cup
1 Tbls. balsamic
pesto
goat cheese
baguette; sliced
Roast tomatoes, olives and artichokes with olive oil (to coat) at 400 degrees for about 1 hour, stirring occasionally. Cut the top off the head of garlic and coat with olive oil, roast separately about 1 hour. Squeeze roasted garlic cloves into roasted vegetables and diced proscuitto, drizzle with balsamic and mix all together.
To serve; spread pesto on toasted baguette slices, top with roasted vegetables and a dollop of goat cheese, place in 350 degree oven for 4-5 minutes or until goat cheese is slightly melted.
Indonesian Brown Rice Salad
2 cups brown rice; cooked
Dressing:
1/3 cup grapeseed oil
3 Tbls. sesame oil
½ cup orange juice
1-2 garlic cloves
1 tsp. salt
2 Tbls. soy sauce
½ tsp. crushed red pepper
2 Tbls. rice wine vinegar
1 cup crushed pineapple
Combine the above in a medium bowl.
Add hot rice to a bowl; add dressing and refrigerate.
Before serving add:
3 green onions finely chopped
1 celery stalked finely chopped
1 red pepper thinly sliced
1 8 oz. can sliced water chestnuts
½ lb. bean sprouts
½ cup raisins
1 cup lightly toasted, coarsely chopped peanuts
Cedar Planked Salmon with Roasted Yellow Pepper Aioli
1 salmon fillet (wild-pacific) approx. 1 lb.
olive oil
salt and pepper
1 cedar plank soaked in water at least ½ hour
Rinse and pat dry salmon, drizzle with olive oil and season with salt and pepper.
Place the cedar plank on medium high heat grill for just a minute-to heat up. Place salmon, skin side down on plank. Cook about 8-10 minutes or until salmon is opaque.
Roasted Yellow pepper Aioli
1 yellow pepper that has been blackened
and placed in a paper bag
1 Tbls. capers
squeeze of lemon juice
1-2 Tbls. mayo
*have a water bottle ready incase plank catches on fire!
Nanaimo Bars Recipe (Na nye mo)
1/2 C. butter or margarine
1/4 C. white sugar
1 egg
1 tsp. vanilla
5 tbsp. cocoa
Beat egg, melt butter, sugar, vanilla and cocoa in top of double boiler. Add egg
Add:
2 C. graham cracker crumbs
1 C. coconut, fine
1/2 C. finely chopped walnuts
Press mixture in a pan 8 X 11 and chill.
2 C. icing sugar
1/4 C. butter or margarine
2 tbsp. custard powder
3 tbsp. milk
Mix as for icing and spread over the above chilled mixture. Chill
Melt 4 squares semi-sweet chocolate and 1 tbsp. butter or margarine and spread over the top.
Store in frig. Will keep indefinitely.
Enjoy
Valentine's Recipes
Cheese and Crab Fondue
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
meat from 1 small king crab leg
1 French bread, cubed
Rub the inside of a pot with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, whisking until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the crab, pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Baby Greens with Chevre, Toasted Walnuts and Roasted Beet Hearts
1 lb. medium beets, trimmed
6 ounces of a variety of lettuces
3 ounces goat cheese, room temperature
¼ cup toasted walnuts, coarsely chopped
½ cup extra-virgin olive oil
3 Tbls. balsamic vinegar
1 t. dijon
salt and pepper to taste
Preheat oven to 350. Trim beets and wrap in aluminum foil and bake for 1½ hours, or until tender. Remove from oven and slip off skins. Slice beets about ¼ inch thick. Using a 1 inch heart shaped cutter, cut as many hearts as possible from each slice.
(Careful the beets will bleed)
In a small bowl whisk olive oil with vinegar, dijon and season with salt and pepper.
In a large bowl toss greens, goat cheese and walnuts, mix gently with vinaigrette. Reserve about 3-4 Tbls. vinaigrette to drizzle over beet hearts. Place salad on plate and top with beet hearts.
Serves 4.
*To toast walnuts: Lay them out on a lined sheet pan and bake for about 8-10 minutes at 350 degrees.
Horseradish Encrusted Filet
1 (6-8 oz. filet) salt and peppered
Mix in food processor and taste to desired strength
of horseradish or blue cheese, form cylinder with topping and wrap in saran wrap.
3-4 Tbls. horseradish or blue cheese (more to taste)
3 Tbls. butter
4-6 Tbls. panko
Top cooked steak with horseradish mixture, place under broiler
until golden about 2 minutes. Serve.
To Grill: Prepare a medium hot grill, set rack 4-6 inches above coals.
Recommended grilling times for a tenderloin filet:
2 inch thickness:
rare: 6-8 minutes total
medium rare: 8-10 minutes total
medium: 10-12 minutes total
Chocolate Soufflé
Unsalted butter, room temperature, for dish
6 Tbls. sugar, plus more for coating the dish
5 ounces bittersweet chocolate: melted in double boiler
1 cup milk
3 large egg yolks
3 Tbls. all-purpose flour
5 large egg whites
1 pinch of cream of tarter
powdered sugar for dusting (optional)
Heat oven to 400 degrees. Butter a 1 quart soufflé dish, and coat with sugar,
Chill. Place chocolate in a double boiler to melt, stir until smooth; keep warm.
Boil milk in the microwave.
In a large bowl, beat yolks and 4 Tbls. sugar until pale and fluffy, beat in flour until well combined, with mixer running slowly add the milk and then slowly whisk in melted chocolate.
In a large bowl, beat egg whites and cream of tarter until soft peaks form. Gradually add remaining 2 Tbls. sugar. Beat until stiff and glossy.
Spoon a third of the whites into chocolate base. Quickly fold another third and then remaining whites into mixture until combined. Transfer to prepared dish. Bake for 30 minutes at 400 degrees. Dust with powdered sugar. Serve immediately.
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
meat from 1 small king crab leg
1 French bread, cubed
Rub the inside of a pot with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, whisking until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the crab, pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Baby Greens with Chevre, Toasted Walnuts and Roasted Beet Hearts
1 lb. medium beets, trimmed
6 ounces of a variety of lettuces
3 ounces goat cheese, room temperature
¼ cup toasted walnuts, coarsely chopped
½ cup extra-virgin olive oil
3 Tbls. balsamic vinegar
1 t. dijon
salt and pepper to taste
Preheat oven to 350. Trim beets and wrap in aluminum foil and bake for 1½ hours, or until tender. Remove from oven and slip off skins. Slice beets about ¼ inch thick. Using a 1 inch heart shaped cutter, cut as many hearts as possible from each slice.
(Careful the beets will bleed)
In a small bowl whisk olive oil with vinegar, dijon and season with salt and pepper.
In a large bowl toss greens, goat cheese and walnuts, mix gently with vinaigrette. Reserve about 3-4 Tbls. vinaigrette to drizzle over beet hearts. Place salad on plate and top with beet hearts.
Serves 4.
*To toast walnuts: Lay them out on a lined sheet pan and bake for about 8-10 minutes at 350 degrees.
Horseradish Encrusted Filet
1 (6-8 oz. filet) salt and peppered
Mix in food processor and taste to desired strength
of horseradish or blue cheese, form cylinder with topping and wrap in saran wrap.
3-4 Tbls. horseradish or blue cheese (more to taste)
3 Tbls. butter
4-6 Tbls. panko
Top cooked steak with horseradish mixture, place under broiler
until golden about 2 minutes. Serve.
To Grill: Prepare a medium hot grill, set rack 4-6 inches above coals.
Recommended grilling times for a tenderloin filet:
2 inch thickness:
rare: 6-8 minutes total
medium rare: 8-10 minutes total
medium: 10-12 minutes total
Chocolate Soufflé
Unsalted butter, room temperature, for dish
6 Tbls. sugar, plus more for coating the dish
5 ounces bittersweet chocolate: melted in double boiler
1 cup milk
3 large egg yolks
3 Tbls. all-purpose flour
5 large egg whites
1 pinch of cream of tarter
powdered sugar for dusting (optional)
Heat oven to 400 degrees. Butter a 1 quart soufflé dish, and coat with sugar,
Chill. Place chocolate in a double boiler to melt, stir until smooth; keep warm.
Boil milk in the microwave.
In a large bowl, beat yolks and 4 Tbls. sugar until pale and fluffy, beat in flour until well combined, with mixer running slowly add the milk and then slowly whisk in melted chocolate.
In a large bowl, beat egg whites and cream of tarter until soft peaks form. Gradually add remaining 2 Tbls. sugar. Beat until stiff and glossy.
Spoon a third of the whites into chocolate base. Quickly fold another third and then remaining whites into mixture until combined. Transfer to prepared dish. Bake for 30 minutes at 400 degrees. Dust with powdered sugar. Serve immediately.
Slow Cooker Comeback; What’s Old Is New Again
Hmmm, for me slow cooking conjures up the image of my mom dumping, amongst other ingredients, a can of mushroom soup in our harvest gold crock-pot. Well those days are over, it is not simply a matter of dump it all in and run. Today’s slow cooking (Crock-Pot is actually a trademark that is often used generically) uses all natural ingredients, and with a little effort up front you’ll have a fabulous dinner waiting for you at the end of a long day. I am a fairly recent convert to the joys of the slow cooker, having spent the better part of my adult years as a professional in the culinary field, refuting anything as simplistic as a crock- pot; pure unadulterated culinary prostitution. Ahh, how life changes. First and foremost, I am a mom and a mom who does not believe in fast food dinners but I do believe we can make dinner fast and healthy. With my family’s busy schedule, I have found a certain kind of freedom that comes from using my slow cooker. No longer, do I have to serve dinner at all different times, a slave to my children’s schedule and when I have to be gone all day, my dinner is waiting for me when I get home. Yes, each and every family member can help themselves to dinner when they want, freedom!
So dust off that cock pot and let’s get cooking, slow cooking, that is. Starting with a few tips for some really delicious slow cooking, always brown meat first, this seals in the juices. After browning beef or pork I like to deglaze the pan with a little red wine, scraping up any bits that have been stuck to the pan, not only does the wine add flavor but the acid in the wine helps in tenderizing the meat. This method of browning the meat first and cooking in liquid (stock) over a lengthy period of time is referred to as braising. Choice of meat is important when using a crock pot. Generally, cuts which tend to be tough (which are also less expensive and tastier) work well, because the long slow cooking breaks down the connective tissue that makes these cuts tough. Pork shoulder, beef brisket, beef short ribs and chuck roasts are examples of these cuts. When cooking poultry, dark meats (legs, thighs) usually work best. While the recipe should specify, keep in mind that certain ingredients should be added later in the cooking process, such as: pasta, delicate vegetables and herbs. Herbs are best added about an hour before serving, as they tend to lose some strength in the long slow cooking process.
Soups and stews seem to be the perfect dish for the slow cooker but these days many different recipes can be adapted for slow cooking, enjoy a few of our family favorites. Happy cooking and I can’t wait until next time to share with you my recipes for Valentine's Day!
So dust off that cock pot and let’s get cooking, slow cooking, that is. Starting with a few tips for some really delicious slow cooking, always brown meat first, this seals in the juices. After browning beef or pork I like to deglaze the pan with a little red wine, scraping up any bits that have been stuck to the pan, not only does the wine add flavor but the acid in the wine helps in tenderizing the meat. This method of browning the meat first and cooking in liquid (stock) over a lengthy period of time is referred to as braising. Choice of meat is important when using a crock pot. Generally, cuts which tend to be tough (which are also less expensive and tastier) work well, because the long slow cooking breaks down the connective tissue that makes these cuts tough. Pork shoulder, beef brisket, beef short ribs and chuck roasts are examples of these cuts. When cooking poultry, dark meats (legs, thighs) usually work best. While the recipe should specify, keep in mind that certain ingredients should be added later in the cooking process, such as: pasta, delicate vegetables and herbs. Herbs are best added about an hour before serving, as they tend to lose some strength in the long slow cooking process.
Soups and stews seem to be the perfect dish for the slow cooker but these days many different recipes can be adapted for slow cooking, enjoy a few of our family favorites. Happy cooking and I can’t wait until next time to share with you my recipes for Valentine's Day!
Slow Cooker Recipes
Old Fashion Sausage and Peppers
2 tsps. garlic
1 red onion; cut into 2-inch chunks
2 red, 2 green peppers; cut into 2-inch chucks
8 Italian sausages; browned separately
1 large can (24 oz.) crushed tomatoes
1/3 cup red wine
1 tsp. oregano
salt and pepper to taste
Pour crushed tomatoes on the bottom of the slow cooker; next add peppers, onions and garlic, layer sausage and top with red wine, once it is hot give it a stir.
Cook on low 4-6 hours, season with salt and pepper if necessary. Serve either on Italian rolls or over pasta.
Cabbage Rolls
1 head of cabbage
11/2 cups cooked rice
1 egg
¼ cup onion, diced
¼ cup green pepper, diced
11/2 tsp. garlic, minced
1 pound lean ground beef
1 tsp. Worcestershire
salt and pepper
24 ounces tomato sauce
11/4 cup chicken stock
sour cream
Bring a large pot of water to a boil. Core cabbage and boil cabbage about 5 minutes, pulling outer leaves off with tongs continue cooking cabbage as outer leaves become easy to remove, drain.
In a large bowl combined cooked rice, egg, onion, green pepper, garlic s&p and ground beef. Place about ¼ cup of meat mixture in center of each cabbage leaf (divide meat into 12 portions), roll up tucking ends. Line the bottom of the slow cooker with remaining cabbage leaves, place rolls on top. Whisk together tomato sauce, stock, salt and pepper, pour over cabbage rolls.
Cook on low 4-6 hours.
Serve with a dollop of sour cream. Makes 12 rolls, serves 6.
Quick Cassoulet (ka-soo-LAY)
2 cans (15 oz.) great northern beans; drained & rinsed
1 large onion, sliced
14 thick bacon slices, in 1-inch pieces
28 ounces chopped tomatoes, use some of the juice
4 garlic cloves, minced
½ tsp. dried thyme
1 Tbls. fresh rosemary
2 Tbls. Italian Flat leaf parsley, chopped
1 bay leaf
5 cups chicken stock
½ cup red wine
1 lb. smoked sausage, (like Kielbasa) cut in ½ inch slices
1 lb. chicken boneless, skinless chicken thighs
1 lb. pork, cubed
Sauté onions and bacon until bacon begins to brown, drain fat and set aside.
Brown chicken and pork in olive oil, once browned remove meat and deglaze the pan with red wine scraping up any brown bits, combine with tomatoes and juice, garlic, bay leaf, stock, onions and bacon.
In the slow cooker layer 1 can of beans on the bottom. Top with meats (sausage, pork and chicken). Add remaining beans, then tomato/onion/stock mixture. Cook on low 5-6 hours.
The last hour add thyme, rosemary and parsley, remove bay leaf before serving. Serves 12.
White Chicken Chili
5 Tbls. olive oil
1 ½ cups onion, diced
2 tsps. garlic cloves, minced
1 tsp. hot chili peppers (more or less to taste)
5 Tbls. flour
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
2 cups mi1k
3 cups chicken stock
4 boneless skinless chicken breast halves, poached and shredded
1 can (4 oz.) diced green chilies, undrained
2 cans (15 oz.) great northern beans; drained & rinsed
1 cup frozen corn
¼ cup cilantro; washed and chopped
salt and pepper to taste
shredded jack or queso cheese
sour cream
Heat oil in a large pot over medium-high sauté onions and chili peppers; add the garlic at the end and just sauté for 30 seconds as to not burn. Stir in flour, chili powder, cumin and oregano and let cook a minute. Whisk in the milk and let thicken, whisk in the chicken stock, pour into the slow cooker and cook on low for about 4-6 hours. The last hour add the diced green chilies, beans and corn.
Before serving stir in chopped cilantro and season with salt and pepper if needed.
To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream. Serves 8.
*Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
2 tsps. garlic
1 red onion; cut into 2-inch chunks
2 red, 2 green peppers; cut into 2-inch chucks
8 Italian sausages; browned separately
1 large can (24 oz.) crushed tomatoes
1/3 cup red wine
1 tsp. oregano
salt and pepper to taste
Pour crushed tomatoes on the bottom of the slow cooker; next add peppers, onions and garlic, layer sausage and top with red wine, once it is hot give it a stir.
Cook on low 4-6 hours, season with salt and pepper if necessary. Serve either on Italian rolls or over pasta.
Cabbage Rolls
1 head of cabbage
11/2 cups cooked rice
1 egg
¼ cup onion, diced
¼ cup green pepper, diced
11/2 tsp. garlic, minced
1 pound lean ground beef
1 tsp. Worcestershire
salt and pepper
24 ounces tomato sauce
11/4 cup chicken stock
sour cream
Bring a large pot of water to a boil. Core cabbage and boil cabbage about 5 minutes, pulling outer leaves off with tongs continue cooking cabbage as outer leaves become easy to remove, drain.
In a large bowl combined cooked rice, egg, onion, green pepper, garlic s&p and ground beef. Place about ¼ cup of meat mixture in center of each cabbage leaf (divide meat into 12 portions), roll up tucking ends. Line the bottom of the slow cooker with remaining cabbage leaves, place rolls on top. Whisk together tomato sauce, stock, salt and pepper, pour over cabbage rolls.
Cook on low 4-6 hours.
Serve with a dollop of sour cream. Makes 12 rolls, serves 6.
Quick Cassoulet (ka-soo-LAY)
2 cans (15 oz.) great northern beans; drained & rinsed
1 large onion, sliced
14 thick bacon slices, in 1-inch pieces
28 ounces chopped tomatoes, use some of the juice
4 garlic cloves, minced
½ tsp. dried thyme
1 Tbls. fresh rosemary
2 Tbls. Italian Flat leaf parsley, chopped
1 bay leaf
5 cups chicken stock
½ cup red wine
1 lb. smoked sausage, (like Kielbasa) cut in ½ inch slices
1 lb. chicken boneless, skinless chicken thighs
1 lb. pork, cubed
Sauté onions and bacon until bacon begins to brown, drain fat and set aside.
Brown chicken and pork in olive oil, once browned remove meat and deglaze the pan with red wine scraping up any brown bits, combine with tomatoes and juice, garlic, bay leaf, stock, onions and bacon.
In the slow cooker layer 1 can of beans on the bottom. Top with meats (sausage, pork and chicken). Add remaining beans, then tomato/onion/stock mixture. Cook on low 5-6 hours.
The last hour add thyme, rosemary and parsley, remove bay leaf before serving. Serves 12.
White Chicken Chili
5 Tbls. olive oil
1 ½ cups onion, diced
2 tsps. garlic cloves, minced
1 tsp. hot chili peppers (more or less to taste)
5 Tbls. flour
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
2 cups mi1k
3 cups chicken stock
4 boneless skinless chicken breast halves, poached and shredded
1 can (4 oz.) diced green chilies, undrained
2 cans (15 oz.) great northern beans; drained & rinsed
1 cup frozen corn
¼ cup cilantro; washed and chopped
salt and pepper to taste
shredded jack or queso cheese
sour cream
Heat oil in a large pot over medium-high sauté onions and chili peppers; add the garlic at the end and just sauté for 30 seconds as to not burn. Stir in flour, chili powder, cumin and oregano and let cook a minute. Whisk in the milk and let thicken, whisk in the chicken stock, pour into the slow cooker and cook on low for about 4-6 hours. The last hour add the diced green chilies, beans and corn.
Before serving stir in chopped cilantro and season with salt and pepper if needed.
To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream. Serves 8.
*Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Just received a question on what to serve with the Skirt Steak, immediately I thought of my delicious Hearts of Palm Salad, perfect accompaniment!
My recipes are a bit random today, I was going through my repertoire of recipes to see what looked good to me and I am trying to stay away from recipes with carbs (lots of requests). So, I have included my recipe for Tuna Nicoise Salad, recently I ordered it at a local French restaurant and was very disappointed so here's my recipe (much better)! FYI, Trader Joe's has really nice frozen haricot vert (French green beans). Also, check out my link to Diamond Fresh Seafood for your tuna. Next, the very underrated cut of meat skirt steak, so flavorful but must be marinated overnight. I fell in love with chimichurri sauce in Mexico. Last, made the Cheddar Broccoli Soup for a class last week, so easy and yet so many people have never made it. Enjoy and happy cooking!
My recipes are a bit random today, I was going through my repertoire of recipes to see what looked good to me and I am trying to stay away from recipes with carbs (lots of requests). So, I have included my recipe for Tuna Nicoise Salad, recently I ordered it at a local French restaurant and was very disappointed so here's my recipe (much better)! FYI, Trader Joe's has really nice frozen haricot vert (French green beans). Also, check out my link to Diamond Fresh Seafood for your tuna. Next, the very underrated cut of meat skirt steak, so flavorful but must be marinated overnight. I fell in love with chimichurri sauce in Mexico. Last, made the Cheddar Broccoli Soup for a class last week, so easy and yet so many people have never made it. Enjoy and happy cooking!
Recipes
Grilled Ahi Tuna Nicoise Salad
6 oz. haricots verts; blanch in boiling water about 2 1/2 minutes and shock in cold.
½ cup thinly sliced red onion or 1 sweet onion caramelized
1 red and 1 yellow pepper roasted, cut into strips
12 oz. fingerling or small white potatoes, boiled and cut into quarters and then seasoned
1 cup small tomatoes (cherry)cut in half and season with salt and pepper
1 package of spring greens
6 Tbls. nicoise olives (can use pitted Kalamata)
3 hard boiled eggs; sliced
anchovy fillets
(2) 6oz. center cut Ahi Tuna, brushed with olive oil, grilled and cooled and sliced
In a small bowls separately toss peppers, potatoes, tomatoes and haricot verts with a small amount of dressing. Set aside.
Mix salad greens with ¼ cup of dressing
*Nicoise salad dressing:
1 ½ cups extra virgin olive oil
¼ cup fresh lemon juice
2 Tbls. Dijon
2 garlic cloves, minced
salt and pepper to taste
Add ingredients to bowl of small food processor, slowly add oil to emulsify.
To Assemble:
For each plate arrange 3 portions of each ingredient in a clock wise fashion, starting with haricot verts at 1:00, 5:00 & 9:00, then place onions, peppers, potatoes and then tomatoes. Place eggs over peppers and anchovies over potatoes. Mound lettuce in center. Arrange tuna slices or flake tuna on salad and top sprinkle olives all over.
Grilled Skirt Steak with Chimichurri Sauce
1 skirt steak, about 2 lbs.
1 cup olive oil
1/3 cup orange juice
1/3 cup fresh lime juice
3 cloves garlic, sliced
1 tsp. oregano
Marinate flank steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, cover with foil and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
1 bunch fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 handful fresh oregano leaves, finely chopped
2 Tbls. red wine vinegar
1 cup extra-virgin olive oil
1 tsp. red pepper flakes
salt and fresh ground pepper
Place the parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.
Mixed Greens with Olives, Avocado, Hearts of Palm & Queso Fresco
1can hearts of palm, drained and cut into ½” pieces
½ cup green olives
½ cup cherry or grape tomatoes cut in half
4 tomatillos; quartered (or in 1/8th if large)
1 avocado diced
3 Tbls. diced red onion
1 cup queso fresco cheese; diced
½-3/4 cup olive oil
2-3 Tbls. lime juice
Salt and pepper
Whisk together and set aside
assorted salad greens
Mix together the top group of ingredients, this can be made ahead of time and refrigerated. When ready to serve place a small amount of greens on a plate and top with mixture. Serves 4-6.
Broccoli Cheddar Soup
1/4 cup butter
¼ cup flour
1/2 onion, cut into medium dice
1 carrot, diced
2 clove garlic; minced
Pinch of nutmeg
About 31/2 cups chopped broccoli
1 quart chicken stock (4 cups)
1 1/2 cups whole or 2% milk
Fresh ground pepper
2 cups shredded sharp Cheddar cheese
Melt butter over medium heat in a stockpot. Cook carrot and onion in butter until softened. Add garlic cook for about 30 seconds then stir in flour to make a roux, add chicken stock. Bring to a boil and then simmer until broccoli is tender, 10 to 15 minutes. Then slowly stir in cheese a little at a time until melted, season with fresh ground pepper. Serves 6.
For the Croutons:
6 one-inch slices crusty white bread, cut into 1/4 -1/2 inch cubes
6 Tbls. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
Grated parmesan cheese
For the Croutons:
Preheat oven to 350 degrees. In a bowl, toss bread cubes with olive oil and garlic powder. Place on a sheet pan bake until golden brown, tossing occasionally, remove and place in a large bowl and toss with oregano and parmesan cheese.
*For added richness, add a touch of cream
6 oz. haricots verts; blanch in boiling water about 2 1/2 minutes and shock in cold.
½ cup thinly sliced red onion or 1 sweet onion caramelized
1 red and 1 yellow pepper roasted, cut into strips
12 oz. fingerling or small white potatoes, boiled and cut into quarters and then seasoned
1 cup small tomatoes (cherry)cut in half and season with salt and pepper
1 package of spring greens
6 Tbls. nicoise olives (can use pitted Kalamata)
3 hard boiled eggs; sliced
anchovy fillets
(2) 6oz. center cut Ahi Tuna, brushed with olive oil, grilled and cooled and sliced
In a small bowls separately toss peppers, potatoes, tomatoes and haricot verts with a small amount of dressing. Set aside.
Mix salad greens with ¼ cup of dressing
*Nicoise salad dressing:
1 ½ cups extra virgin olive oil
¼ cup fresh lemon juice
2 Tbls. Dijon
2 garlic cloves, minced
salt and pepper to taste
Add ingredients to bowl of small food processor, slowly add oil to emulsify.
To Assemble:
For each plate arrange 3 portions of each ingredient in a clock wise fashion, starting with haricot verts at 1:00, 5:00 & 9:00, then place onions, peppers, potatoes and then tomatoes. Place eggs over peppers and anchovies over potatoes. Mound lettuce in center. Arrange tuna slices or flake tuna on salad and top sprinkle olives all over.
Grilled Skirt Steak with Chimichurri Sauce
1 skirt steak, about 2 lbs.
1 cup olive oil
1/3 cup orange juice
1/3 cup fresh lime juice
3 cloves garlic, sliced
1 tsp. oregano
Marinate flank steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, cover with foil and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
1 bunch fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 handful fresh oregano leaves, finely chopped
2 Tbls. red wine vinegar
1 cup extra-virgin olive oil
1 tsp. red pepper flakes
salt and fresh ground pepper
Place the parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.
Mixed Greens with Olives, Avocado, Hearts of Palm & Queso Fresco
1can hearts of palm, drained and cut into ½” pieces
½ cup green olives
½ cup cherry or grape tomatoes cut in half
4 tomatillos; quartered (or in 1/8th if large)
1 avocado diced
3 Tbls. diced red onion
1 cup queso fresco cheese; diced
½-3/4 cup olive oil
2-3 Tbls. lime juice
Salt and pepper
Whisk together and set aside
assorted salad greens
Mix together the top group of ingredients, this can be made ahead of time and refrigerated. When ready to serve place a small amount of greens on a plate and top with mixture. Serves 4-6.
Broccoli Cheddar Soup
1/4 cup butter
¼ cup flour
1/2 onion, cut into medium dice
1 carrot, diced
2 clove garlic; minced
Pinch of nutmeg
About 31/2 cups chopped broccoli
1 quart chicken stock (4 cups)
1 1/2 cups whole or 2% milk
Fresh ground pepper
2 cups shredded sharp Cheddar cheese
Melt butter over medium heat in a stockpot. Cook carrot and onion in butter until softened. Add garlic cook for about 30 seconds then stir in flour to make a roux, add chicken stock. Bring to a boil and then simmer until broccoli is tender, 10 to 15 minutes. Then slowly stir in cheese a little at a time until melted, season with fresh ground pepper. Serves 6.
For the Croutons:
6 one-inch slices crusty white bread, cut into 1/4 -1/2 inch cubes
6 Tbls. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
Grated parmesan cheese
For the Croutons:
Preheat oven to 350 degrees. In a bowl, toss bread cubes with olive oil and garlic powder. Place on a sheet pan bake until golden brown, tossing occasionally, remove and place in a large bowl and toss with oregano and parmesan cheese.
*For added richness, add a touch of cream
Hey, if you are in the Barrington, IL area check out my cooking classes!
Cooking Classes
cookermom@ymail.com
Valentine's Dinner Cooking Demonstration at Diamond Fresh Seafood/Lake Zurich
Smoked Salmon Roulade
Baby Greens, Marinated Figs and Roquefort tossed with a Toasted Walnut Vinaigrette
Sauteed Sea Bass with a Tomato Mascarpone Sauce served on a Bed of Pearl Pasta
Chocolate Souffle
Reservations are required. Limited registration. First come first served. Non-alcoholic beverages available. Clients may bring in there own beverages. No corking fees apply. Call 847-438-4900 for reservations $45
Valentine’s Dinner/e-mail cookermom for details
Lobster Shooter
Baby Greens, Chevre, Toasted Walnuts and Beet Hearts
Beef Short Rib Ragu over Gorgonzola Bread Pudding
Chocolate Lava Cakes with Vanilla Ice Cream
Tuesday, February 9th 6:30-8:30 p.m. $35
Look next week for a list of my free upcoming demos!
cookermom@ymail.com
Valentine's Dinner Cooking Demonstration at Diamond Fresh Seafood/Lake Zurich
Smoked Salmon Roulade
Baby Greens, Marinated Figs and Roquefort tossed with a Toasted Walnut Vinaigrette
Sauteed Sea Bass with a Tomato Mascarpone Sauce served on a Bed of Pearl Pasta
Chocolate Souffle
Reservations are required. Limited registration. First come first served. Non-alcoholic beverages available. Clients may bring in there own beverages. No corking fees apply. Call 847-438-4900 for reservations $45
Valentine’s Dinner/e-mail cookermom for details
Lobster Shooter
Baby Greens, Chevre, Toasted Walnuts and Beet Hearts
Beef Short Rib Ragu over Gorgonzola Bread Pudding
Chocolate Lava Cakes with Vanilla Ice Cream
Tuesday, February 9th 6:30-8:30 p.m. $35
Look next week for a list of my free upcoming demos!
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