Friday, December 31, 2010
Tuesday, December 21, 2010
'WELCOME WINTER! CAN SPRING BE FAR BEHIND?' ~ PORK TENDERLOIN with CRANBERRY PORT SAUCE / WILD RICE PILAF
3 pounds pork tenderloin ( l large or 2 smaller)
2 Tbsp. Dijon mustard
1/2 tsp. dried thyme
1 cup ruby Port
1 cup whole cranberry sauce
- Spread mustard over tenderloins. Sprinkle with herbs, garlic powder and cracked pepper.
- Bake at 325º for 35 to 45 minutes depending on size, basting frequently. Remove meat from pan to rest.
- Add port to pan and deglaze, scraping bits from bottom. Add cranberry sauce and adjust seasonings. Slice pork diagonally and serve with sauce.
Monday, December 13, 2010
DECEMBER MAGIC 'FIRST SNOW' / WINTER ROSE ~ CHICKEN ALOUETTE / ROASTED VEGETABLES with PECAN GREMOLATA
- Unfold pastry sheets, and roll each sheet into a 14 x 12-in. rectangle on a lightly floured surface. Cut sheet into four 7 x 6-in. rectangles; cut second sheet into two 7 x 6 in. rectangles and one 12 x 6 in. rectangle. Set large rectangle aside. Shape each small rectangle into and oval by trimming off corners. Spread pastry ovals evenly with cheese.
- Sprinkle chicken breasts with salt and coarsely ground pepper. and place in center of each pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken; fold sides over and press to seal. Place bundle, seam side down, on lightly greased baking sheet.
- Cut remaining large pastry rectangle into 12 x 1/4-in. strips. Braid 2 strips together and place crosswise over chicken bundles, trimming and reserving excess braid; braid 2 additional strips, and place lengthwise over bundle, trimming and tucking ends under. Repeat procedure with remaining strips. Cover and refrigerate up to 2 hours, if desired.
- Combine egg and 1 Tbsp water; brush over pastry bundles. Bake at 400º on lover oven rack 25 minutes or until golden brown. Garnish with flowering kale. ( 6 servings) Delicious served with roasted vegetables.
ROASTED VEGETABLES with PECAN GREMOLATA
~ Sure to become an autumn favorite from old (Nov 2003) Bon Appetit.
1 lb. medium carrots, peeled, halved lengthwise, then crosswise
1 lb. medium parsnips, peeled, halved lengthwise, then crosswise
1 lb. turnips, peeled, halved, cut into 1-inch thick wedges
1 1/4 lbs. brussels sprouts, trimmed, halved
6 Tbsp extra-virgin olive oil, divided
coarse salt & freshly ground pepper
3/4 cup pecans
1/4 cup grated Parmesan cheese (about 1 oz.)
1/4 cup finely chopped fresh parsley
2 Tbsp. fresh lemon juice, divided
1 Tbsp finely grated lemon peel
1 clove minced garlic
- Preheat oven to 425-degrees. Toss carrots, parsnips, turnips, and brussels sprouts in large brown with 3 Tbsp. oil. Transfer to rimmed baking sheet, sprinkle with salt & freshly ground pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.
- Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl.; stir in grated cheese, parsley, 1 Tbsp. lemon juice, lemon peel, garlic and 1 Tbsp. oil. Season gremolata to taste with salt.
- Drizzle vegetables with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice. Sprinkle gremolata over vegetables just before serving. (8 servings)
Thursday, December 09, 2010
Monday, December 06, 2010
The leaves come in every color, pattern and shade, and every size and shape. All Rex Cultorum types are descended from the Indian species B. rex that was crossed with other types of rhizomatous begonias.
Thursday, December 02, 2010
Also known as the Mexican flame leaf or Christmas star or Noche Buena , the poinsettia, is a plant known for its striking red displays at Christmas time. It is often used as a floral Christmas decoration because of its festive colors. Poinsettias are native to southern Mexico and Central America, where they may reach heights of sixteen feet. They are named after Joel Roberts Poinsett, the first United States ambassador to Mexico, who introduced the plant in the U.S. in 1825.
A Mexican legend explains how poinsettias came to be associated with Christmas. Apparently, a child who could not afford a gift to offer to Christ on Christmas Eve picked some weeds from the side of a road. The child was told that a humble gift, if given in love, would be acceptable in God's eyes. When brought into the church, the weeds bloomed into red and green flowers and the congregation felt they had witnessed a Christmas miracle.
The Aztec Indians prized poinsettias and considered them a symbol of purity because of their brilliant red color. They made a reddish-purple dye from the colored "flowers", which are actually modified leaves called bracts. They also made a medicine against fevers from the latex sap of the plant.The "birth flowers" are actually large bunches of colored leaves; the flowers themselves are in the center of each leaf bunch, but rather small and inconspicuous.
Saturday, November 27, 2010
Tuesday, November 23, 2010
Sunday, November 21, 2010
Thursday, November 18, 2010
- Cook beef in large stockpot until well browned. Drain excess fat.
- Add onions and peppers and cook until soft. Add tomatoes and juice, beans, pumpkin, black olives, beer, spices, brown sugar, salt & pepper. Bring to boil, lower heat, cover and simmer for 1 hour. Adjust seasonings. Let rest a bit before serving or refrigerate (even better) and reheat.
- Ladle hot chili into bowls and, if desired, top with dollop of sour cream and chopped green onions. Warm White Cheddar Scallion Muffins are delicious on the side.
Monday, November 15, 2010
Friday, November 12, 2010
A FAVORITE NOVEMBER 'REMEMBER' SUPPER ~ ROAST PHEASANT with 'SHOTGUN SAUCE' / PEAR & GOAT CHEESE SALAD
~ Pheasant country (Hubbard Lake)
~ Prime pheasant habitat
ROAST PHEASANT with 'SHOTGUN SAUCE'
~ With Michigan's prime habitat of open fields, forest edges, and marshy wetlands, 'Ring-necked Pheasants' thrive. This delicious recipe pays homage to this stately bird (almost too beautiful to eat) and hopefully my dear friend, Anne*, who verbally shared this treasured recipe, 'tweaked' a bit throughout the years.
1 dressed and cleaned pheasant per person
Combination of orange juice, 7-up, and white wine
coarse salt & freshly ground pepper
Stuffing (per person)
1/3 cup cooked wild rice*
2 Tbsp. toasted pine nuts
1 Tbsp. fresh thyme
1 Tbsp. melted unsalted butter
coarse salt & freshly cracked pepper
1 jar current jelly
2 Tbsp. butter
2 Tbsp. fresh lemon juice
2 Tbsp. A-1 Steak sauce
2 Tbsp.Worcestershire sauce
2 jiggers good sherry (Harvey's Bristol Cream)
- Preheat oven to 450-degrees. Sprinkle inside and out of pheasant with salt & pepper. Brush with oil.
- Combine orange juice, 7-up and wine for basting sauce.
- Combine cooked rice, toasted pine nuts, butter, thyme, salt & pepper. Stuff pheasant with rice mixture.
- Arrange in roasting pan. Pop in oven and reduce heat to 350-degrees. Baste every 15 minutes with basting sauce. Do not overcook but roast until internal temperature reaches 160-180 degrees, perhaps 45 minutes depending on size of pheasant.
- Melt current jelly in saucepan. Combine remaining Shotgun Sauce ingredients. Brush with glaze the last 15-20 minutes.
- Remove from oven and let rest before serving with remainder of Shotgun Sauce and Pear & Goat Cheese Salad.
Note: 1 cup uncooked wild rice yields 4 cups cooked. Rinse rice and add 4 cups organic chicken stock or water mixed with orange juice for each cup of rice. Heat to boiling, cover and simmer over low hear 40-50 minutes, until grains are tender.
* Thank you dear Anne. This is a re-post in memory of my dear friend, who will live forever not only in the many times I have enjoyed this delicious treat in her home but her glorious way of, no matter what in life was going on, always said when asked, "As we speak, all is fine ...!" Besides this treasured recipe, I treasure/embrace her simple response.
PEAR & GOAT CHEESE SALAD
~ Adapted from the original book, COOKING the NOUVELLE CUISINE in AMERICA, this flavorful autumn salad of pear and goat cheese is the perfect marriage of texture and taste.
1/2 head Boston or Bibb lettuce per person
4 Tbsp. walnut or peanut oil
1 Tbsp. champagne or red wine vinegar
1/2 tsp. dry mustard
4 oz. Montrachet or other French goat cheese
1 ripe red pear
coarse salt & freshly ground pepper
- Combine oil, vinegar, mustard, salt & pepper and set aside. Just before serving slice goat cheese into small pieces and quarter the ripe pear, removing core from each quarter and cutting quarters into 1/4-inch slices. Drizzle lettuce with dressing and lightly toss.
- Place salad on left of serving plate, garnish upper right hand corner with pear slices and lower right hand corner with goat cheese slices.
Note: This recipe is for 1 person ... easily doubled or tripled.