Friday, December 30, 2011
Sunday, December 25, 2011
Sunday, December 11, 2011
- Separate whites from egg yolks. Let stand at room temperature.
- Whisk 1/4 cup cream and eggs yolks in saucepan. Set over low heat and cook, whisking constantly for 2 minutes or until mixture thickens. Add chocolate & espresso powder; stir until smooth. Remove from heat.
- In large bowl, whisk egg whites until foamy. Add cream of tartar and continue to whisk until whites begin to mound. Gradually add sugar, whisking constantly until stiff peaks form. Fold chocolate mixture into whites, blending well.
- In chilled bowl, whip remaining 1 1/4 cups whipping cream to soft peaks. Whisk in vanilla extract. Fold whipped cream into chocolate mixture until barely blended (note visible streaks of white).
- Spoon into individual mousse dishes or glass 6-cup serving bowl. Cover carefully with plastic wrap to avoid marring surface. Chill until set.
- Spoon mousse from large bowl onto desert plates. Garnish with dollop of whipped cream and sprinkle with chopped chocolate espresso beans. Arrange mint leaves on side with 3 cranberries to resemble holly and serve immediately. (6-8 servings)
Friday, December 02, 2011
- Preheat oven to 375-degrees.
- Rinse and pat salmon dry. Place skin side down on foil lined baking sheet sprayed with Pam. Season with salt & pepper.
- Combine chopped cranberries, cherries, onion, thyme, rosemary, lemon zest, and panko crumbs. Blend in 2 Tbsp. melted butter.
- Pat mixture evenly over salmon. Drizzle with remaining butter.
- Pop in oven and bake for 20 minutes or until salmon is opaque in center. (4 servings) Delicious served with wedges of roasted rosemary potatoes, fingerlings, or a simple baked sweet potato.______________
ROASTED ROSEMARY POTATOES
2 large red skin potatoes
2 large black potatoes
2 large sweet potatoes
extra-virgin olive oil
3 heaping Tbsp. chopped fresh rosemary or to taste
coarse salt & freshly cracked pepperSlice potatoes in wedges. Coat with olive oil. Place in ovenproof pan or iron skillet. Sprinkle with rosemary, cracked pepper and coarse salt. Bake in 450 degree oven 45 minutes or until roasted.
Saturday, November 26, 2011
1 lb. thinly sliced mushrooms
bunch of sliced scallions
1 chopped red pepper
6 Tbsp. unsalted butter
4 Tbsp. flour
2 cups chicken broth
1 cup heavy cream
1/4 cup Madeira or dry Sherry
1 cup Parmesan cheese
cracked pepper to taste
4 - 6 cups coarsely chopped or shredded cooked turkey
1 cup shredded Swiss cheese
1/2 cup fresh bread crumbs
1 cup toasted almonds (optional)
- Preheat oven to 350º.
- While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and red pepper. Set aside.
- In separate skillet, heat remaining butter. Add flour and stir roux with whisk, gradually adding broth, whisking until smooth and thickened. Stir in cream until incorporated and then Madeira or sherry. Add Parmesan and pepper.
- Cook pasta until al dente and drain. In a large bowl toss pasta, sauce, mushroom mixture and turkey. Taste seasonings. Transfer into buttered baking dish and scatter top with Swiss cheese combined with bread crumbs and toasted almonds.
- Bake Tetrazzini uncovered until bubbling and top is a touch brown for 30 - 40 minutes. Rest a tad before serving with a crisp green salad. (8 servings)
2 halved, pitted and peeled firm-ripe avocados
1 thinly sliced large ripe tomato
1/2 cup mayonnaise
2 Tbsp. cranberry sauce
12 slices favorite toasted bread
favorite greens (spinach, lettuce or mixed Spring greens)
thinly sliced turkey breast
12 crispy bacon slices
salt and pepper to taste
Assemble: Top each of 4 toast slices with a slathering of mayonnaise, greens and avocado. Plop on second slice of toast. Top with turkey, tomato, bacon and cranberry sauce. Season with salt and pepper to taste. Top with remaining toast slathered with remaining mayonnaise and more greens. Diagonally quarter and enjoy. (4 sandwiches)
~ Henry David Thoreau
Tuesday, November 22, 2011
Monday, November 14, 2011
- Heat olive oil in large stock pot. Cook onion, celery, garlic, and thyme, rosemary, and cumin together until celery and onion are soft.
- Add stock and wine and bring to boil. Add both black and white beans and sage. Season with salt & pepper. Reduce heat and simmer for 30 minutes. Adjust seasonings to taste. (6 servings
Monday, November 07, 2011
Tuesday, November 01, 2011
- Peel onions; trim tops and root ends if needed to sit flat. Set onion on root end. From top, cut through middle of each onion to 1/2 inch from bottom. Repeat 10-12 cuts (1/2 to 3/4 inches apart).
- Place onion, cut side up in 9x13-inch pan. Drizzle evenly with oil. Sprinkle with salt, pepper and cayenne to taste. Bake, covered, in 400-degree oven until onions are very tender when pierced in center, about 1 hour.
- Uncover. Sprinkle evenly with vinegar, toasted nuts and herbs to taste. Bake until onion tips are lightly browned, 10-15 minutes longer. Spoon pan juices over onions before serving. Delicious with grilled steak. (4-6 servings)
Saturday, October 29, 2011
- 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.
- Preheat oven to 375-degrees. Lightly grease two 12-cup mini-muffin tins.
- In medium bowl, mix flour, baking powder, salt and cayenne. Using 2 knives, a pastry blender or fingers, work in the butter until mixture resembles coarse meal with some small pieces of butter still visible. Add scallion greens, cheese and milk. Stir with wooden spoon just until dough comes together.
- Scoop dough into prepared mini-muffin tins. Bake for about 25 minutes, until muffins are lightly browned on top. Transfer to wire rack to cool slightly. Serve warm. (2 dozen mini-muffins)
Tuesday, October 25, 2011
"Every leaf speak bliss to me, fluttering from the autumn tree."
- Combine olive oil, lemon juice, zest, garlic, rosemary, thyme, pepper and salt. Pour over chicken and marinate several hours or overnight.
- Remove chicken from marinade and grill on med-high for 20-30 minuted, depending on size of breast. Turn every 10 minutes and baste with remaining marinade. Cover and let rest before serving.
- Place a grill pan over med-high heat or preheat gas or charcoal grill.
- Drizzle olive oil over slices of eggplant and toss to coat. Grill eggplants until tender and grill marks appear, about 3-4 minutes per side.
- Place eggplants side-by-side on serving platter. Sprinkle with pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt and pepper. (4-6 servings)
Wednesday, October 19, 2011
Monday, October 10, 2011
- Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives.
- When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.)
- Remove tortillas from oven and let cool for a few minutes.
- Top each crisp tortilla with: a thin layer of hummus, slight drizzle of olive oil, chopped lettuce, finely crumbled feta and finely chopped Kalamata olives.
- Preheat oven to 400º and bring large pot of water to boil.
- Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
- While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
- Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
- Serve hot topped with cheese. (6 servings)
- Preheat oven to 350º. Grease and 8 1/2 x 4 1/4 by 2 1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.
- Sift together flour, baking powder and salt into 1 bowl. In another bowl, whisk together yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk dry ingredients into the wet ingredients. With a rubber spatula, fold vegetable oil into the batter, making sure all is incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in center of loaf comes out clean.
- Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When cake is done, allow it to cool in the pan for 10 minutes. Remove from pan and peel off parchment. While cake is still warm, pour lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the onfectioners' sugar and lemon juice and drizzle over the cooled cake.