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.
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.
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