Chicken in Lemon Cream with Penne

Chicken in Lemon Cream with Penne

1 6124427796_78a11229f2_zlb penne pasta
3 T. EVOO
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 tsp. herbes de Provence
Pinch of salt, plus ½ teaspoon
Pinch of freshly ground black pepper, plus ¼ teaspoon
1 C. reduced-sodium chicken broth
2 C. heavy cream
Zest of 1 lemon
Pinch of cayenne pepper
¼ C. chopped fresh flat-leaf parsley
1 T. freshly squeezed lemon juice

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken breast with the herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes. Add the pasta, chicken, ½ teaspoon salt, ¼ teaspoon pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

Poblano Chilies Stuffed with Yam and Black Beans with Cilantro Lime Cream

Poblano Chilies Stuffed with Yam and Black Beans with Cilantro Lime Cream

2 large poblano chilies

1 tsp. olive oil

2/3 C. chopped onion

1 C. yam, peeled, diced (1/2-inch thick)

2 garlic cloves, chopped

1 C. drained, canned black beans

1 canned chipotle chili in adobo, minced

1 T. minced fresh oregano (or 1 tsp. dried)

Cilantro-lime cream (see recipe below)

Cilantro sprigs

Cilantro-Lime Cream

1 14-ounce package soft (silken) tofu, drained

1/2 C. firmly packed cilantro leaves

1 green onion, cut into 2-inch pieces

1 large jalapeño, stemmed and seeded

1 garlic clove

2 tsp. ground cumin

1/3 C. fresh lime juice

2 T. extra virgin olive oil

 

Char chili peppers over gas flame or grill under broiler, turning frequently, until blackened on all sides. Transfer to a plastic bag and seal to enclose steam. Heat olive oil in heavy medium nonstick skillet over medium-high heat. Add onion and sauté until tender and golden brown, about 10 minutes. Add yam and garlic and sauté until yam is just tender, about 8 minutes. Stir in beans, chipotle, and oregano. Season with salt and allow to cool. Peel chilies. Using small sharp knife, carefully cut around stem of each pepper. Remove stem and seeds leaving chili intact. Fill with bean mixture, dividing evenly. Return stems to chilies. (Can be prepared up to 1 day ahead, cover and refrigerate.) For the cilantro-lime cream: Combine first 6 ingredients in food processor or blender. Blend until smooth. Mix in lime juice and olive oil. Season generously with salt. (Can be prepared 3 days ahead. Thin with 2 T. water if necessary.) Makes about 2 C.. Preheat oven to 350°F. Bake chilies until heated through, about 15 minutes. Spoon 1/4 C. cilantro-lime cream onto center of each plate. Place chili atop cream. Garnish with cilantro sprigs and serve.

 

Linguine with Butter, Pecorino, Arugula, and Black Pepper

Linguine with Butter, Pecorino, Arugula, and Black Pepper

1 lb. linguine
1/4 C. unsalted butter, at room temperature
1 1/4 C. finely grated Pecorino Romano Cheese
1 1/2 tsp. freshly ground black pepper
1 C. coarsely chopped arugula
Salt, to taste

Linguine-with-Arugula-1

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 1/2 cups of the pasta water.   Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved pasta water evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta with salt. Divide the pasta among 6 plates and serve.

Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes

Turkey Meatloaf with Creamy Asiago Gravy, Roasted Broccoli and Tomatoes

turkeymeatloaf1 head of garlic left whole plus 2 cloves, grated

Extra-virgin olive oil (EVOO), for drizzling

1 C. milk

1 slice (about 3 inches thick) of crusty bread or 6 slices of sandwich bread

2 lb. (1 package) ground lean turkey breast

1 T. poultry seasoning

4 T. fresh sage, chopped

1/4 tsp. nutmeg, to taste

6 shallots, finely chopped

1/2 C. grated Parmigiano-Reggiano cheese

1 egg, beaten

1 large head broccoli or 2 small heads

1 pint of cherry tomatoes

Salt and freshly ground black pepper

3 T. butter

3 T. flour

1 C. chicken stock

1 C. milk

2 1/2 C. (10 oz.) good quality, shredded Asiago cheese

 

Serve the meatloaf with roasted garlic cheese gravy and the roasted broccoli and tomatoes alongside.  Preheat oven to 425°F. Cut the top off the whole garlic bulb, drizzle with EVOO and rub into skin. Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven. While the garlic is roasting, place the bread into medium size mixing bowl and pour the milk over it. Let it soak for 5-10 minutes. In another medium-size mixing bowl, add the ground turkey. Make a deep well in the center by punching the meat with your fist and fill it with the 2 cloves of grated garlic, soaked bread, poultry seasoning, sage, nutmeg, shallots, Parmigiano-Reggiano and egg. Mix the meatloaf ingredients together, form a long, thin, oval-shaped loaf and transfer it to a sheet pan. Drizzle the loaf liberally with EVOO, and roast for 45 minutes, until it reaches an internal temperature of 165ºF. While the meatloaf is roasting, work on the broccoli and cherry tomatoes: Trim the very end off of the broccoli stems with a peeler or a paring knife, removing the thick fibrous outer layer of the broccoli stems. Cut the broccoli lengthwise into large spears that look like long, skinny trees and place them along with the cherry tomatoes onto a sheet pan. Drizzle everything with EVOO and season with salt and freshly ground black pepper. Transfer to the oven during the last 30 minutes that the meatloaf is cooking. For the gravy, place a medium-size saucepot over medium heat with the butter. Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter. Once the butter melts, whisk in flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese has melted, season with salt and freshly ground black pepper.

 

 

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Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

4 (1 1/2-inch thick) boneless pork loin chops

Salt and pepper

4 T. extra-virgin olive oil, 3 turns of the pan

2 leeks

1 C. hazelnut or filbert nut pieces

1/2 C. dried sweetened cranberries

1 C. Pinot Noir (recommended: Willamette Valley Oregon)

1 C. chicken stock

1/2 stick butter, divided

2 shallots, thinly sliced

1 lb. crimini (baby portobello) mushrooms, cleaned and sliced

1/2 lb. shiitake mushroom caps, sliced

1 bunch kale, chopped, 4 to 5 C.

1 (15-oz.) can sliced beets, drained

8 oz. blue cheese crumbles (recommended: Oregon)

1 loaf crusty whole-grain bread

3 T. chopped chives

ORport

Preheat a large skillet over medium high heat. Season chops with salt and pepper. Add 2 T. extra-virgin olive oil to the hot skillet and the chops. Cook chops 3 to 4 minutes on each side. While they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry.  Preheat a second large skillet for your hash over medium-high heat. Add nuts to the skillet and brown 2 to 3 minutes then remove and reserve them.  To chop skillet, add another T. extra and the leeks. Cook the leeks until tender, 5 minutes. Add cranberries and Pinot Noir to the pan. Scrape up the pan drippings and stir in chicken stock. When sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer. Finish cooking chops through, 10 minutes.  To the hash skillet, add a T. extra-virgin olive oil and 1 T. butter. When butter melts into oil, add shallots then mushrooms and cook 5 minutes, then add kale. Wilt the kale into the pan and season with salt and pepper, to taste. When kale is hot and wilted, add beets and gently combine. Adjust seasonings. Preheat broiler. Pull chops from their sauce. Raise heat and bring back to a bubble. Cut off 4 thick slices of whole-grain bread. Char bread under broiler on each side while you finish the sauce. Add 2 T. butter to the sauce to give it gloss and weight and turn off heat. Pour sauce over the chops. Serve hash alongside the chops and top with crumbles of blue cheese and reserved nuts. Spread charred bread with remaining butter and sprinkle liberally with chopped chives.

 

 

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Lemon Crinkle Cookies

Lemon Crinkle Cookies

2842½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
â…› teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Brie Grilled Cheese with Fig Spread, Green Apple, and Prosciutto

Brie Grilled Cheese with Fig Spread, Green Apple, and Prosciutto

Brie-Grilled-Cheese-with-Fig-Spread-Green-Apple-and-Prosciutto-74 slices good crusty bread

1-2 T butter

4 T fig jam

Brie cheese, sliced

1-2 granny smith apples, sliced

4-6 slices prosciutto

Spread butter on one side of all four slices of bread. Place bread butter-side-down on grill pan over medium-low and spread fig jam on the top of each slice. Now, start layering your ingredients on two slices of the bread. I went with brie cheese topped with apple topped with prosciutto and finally topped with more brie cheese. It was a pretty can’t go wrong combo, though I was tempted to keep layering and layering and layering. The only thing that stopped me was knowing my cheese wouldn’t melt properly.  Take the fig spread-only slice of bread and place it on top of the layered slice. Press down and let grill for about 2 minutes, until bread begins browning. Then flip over and let the other side of the bread brown and the filling gets all melty.

Giada’s Fried Zucchini

Giada’s Fried Zucchini

EI1F15_Fried-Zucchini_s4x31 3/4 C. freshly grated Parmesan cheese
1 1/2 C. panko (Japanese bread crumbs)
3/4 tsp. salt
2 large eggs
3 medium zucchini, cut into 1/2 inch strips
Olive oil, for deep frying

Stir 1 1/2 cups of the Parmesan cheese, the panko, and salt together in a medium bowl to blend Whisk the eggs in another medium bowl to break them up. Working in batches, dip the zucchini sticks in the eggs to coat them completely, allowing the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the coated zucchini strips on a baking sheet. Heat 2 inches of oil in a large frying pan over medium heat until a deep-fry thermometer registers 350F. Working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels and drain. Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan cheese and serve.

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

2 T. olive oil, divided

4 boneless sirloin steaks

Salt and freshly ground black pepper

4 oz. garlic and herb soft cheese (recommended: Boursin)

1/4 C. vermouth

1 lb. cooked orzo

1 fennel bulb, diced

1 C. diced fresh tomatoes

1/4 C. fresh chopped oregano leaves

1/4 C. sherry vinegar

 

Heat 1 T. of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

 

 

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Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

eggs-bread-bowls-ay-1940815-x8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tablespoons heavy cream
Salt and pepper
4 tablespoons grated Parmesan

Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Apple Cardamom Cakelets

Apple Cardamom Cakelets

cakelets~18 cardamom pods

150 grams (1 1/4 cups) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt, plus an additional pinch for the topping

150 grams (1 1/3 sticks) butter, softened to room temperature

150 grams (2/3 cup) granulated sugar, plus an additional 3 tablespoons for sanding the tops

3 eggs

3 crisp apples, peeled, cored, and thinly sliced

 

To prepare, preheat your oven to 350° Fahrenheit. Grease and flour your baking dish(es), and set aside. Bash the cardamom pods and pick out the seeds, then grind to bits with a mortar and pestle. Sift together the flour, baking powder, and salt, and set aside.  In a stand mixer or large bowl, cream together the butter and sugar until light and fluffy. One by one, beat in the eggs. Add the sifted flour mixture and half the cardamom, folding gently until combined (don’t over mix).  Spread the batter into your prepared pan(s) — it’s thick, so an offset spatula or finger is helpful. Take the apple slices, and place on top — you can fan them artfully, or just sort of place them upright like stegosaurus plates and let them slump as they will. Mix the reserved 3 tablespoons sugar with the reserved cardamom, along with a pinch of salt, and generously sprinkle this mixture over the top.  Transfer to the oven immediately, and bake until the exposed cake is starting to turn golden, ~25-35 minutes, depending on cake size and various variables. Serve warm, with tea and friends and music.

Baked Ham and Egg Cups

Baked Ham and Egg Cups

baked ham and egg cups4 eggs
1 C egg substitute (or an additional 4 whole eggs instead)
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach, defrosted, water squeezed out and roughly chopped (that’s half a standard frozen box of spinach)
1/3 C roasted red peppers, diced (jarred, or make your own)
1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C sliced green onions
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/2 tsp. hot sauce

Foil muffin tin liners OR 12 slices ham

Preheat oven to 350. In a bowl, combine all ingredients (except ham slices) and stir well. If using ham slices, spray muffin tin with non-cook spray and place one piece of ham in each well to form a bowl. If using foil muffin liners, spray the insides of the liners with non-stick spray. Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top. Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling. Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture. Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. Makes 12.

Yield: 12 servings
Serving Size: 1 mini Quiche (in foil cup, not ham)
Calories: 87
Fat: 3g
Fiber:

French Toast Sandwiches with Onion, Prosciutto & Cheese

French Toast Sandwiches with Onion, Prosciutto & Cheese

3 large Eggs
1 C. Milk
8 To10 oz Tasty semisoft cheese in 1/8 ” thick slices
4 Thin sliced Large Red Onion

4 large Thin slice Prosciutto — (2-4 oz)
8 slice Homemade bread, cut 1/4” thick
4 T. (1/2 stick) unsalted butter

Beat eggs and milk together in a shallow soup plate and set aside Place 1 slice cheese, 1 slice onion, 1 slice prosciutto on each of the 4 bread slices. Top each with remaining sliced cheese and finally, with another slice of bread. Carefully dip sandwiches into egg mixture and soak bread well. Heat 2 T of butter or margarine in a large nonstick skillet over medium heat. When the skillet is hot, add 2 sandwiches. Reduce the heat to low and fry until bottoms brown, about 5 minutes. Carefully turn with a spatula and fry on the other side until browned, about 5 minutes. Keep these warm while you repeat with remaining sandwiches.

 

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Braised Rabbit with Pancetta, Mushrooms and Tarragon

Braised Rabbit with Pancetta, Mushrooms and Tarragon

7 tsp. unsalted butter

1 large rabbit fryer (about 3-1/2 lb.) cut into 6 pieces (reserve liver)

Salt and freshly ground pepper

2 tsp. finely chopped shallots or green onions

1 C. dry white wine

1 C. chicken stock

1 branch fresh tarragon, about 4 inches long

2 bay leaves

4 oz. pancetta (unsmoked Italian-style bacon that can be found at specialty markets, or substitute blanched salt pork), cut into 1/4-inch cubes

6 oz. pearl onions, blanched, trimmed and peeled

4 oz. mushrooms, trimmed, cleaned and sliced

2 tsp. Dijon mustard

1 tsp. chopped fresh tarragon leaves, plus additional for garnish

1 tsp. chopped Italian parsley

 

In a medium flame-proof casserole or Dutch oven, melt 2 tsp. butter over medium-high heat. Add the rabbit pieces and brown on all sides, removing the pieces to a plate in a warm spot as they brown. Salt and pepper to taste. Add another tsp. of butter to the pot, add the shallots and sauté until translucent. Add the wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Add the chicken stock, the branch of tarragon and the bay leaves. Return rabbit pieces to pan, bring the liquid to a simmer and braise, covered, for 25 to 30 minutes. Meanwhile, in a sauté pan over medium-low heat, melt 1 tsp. butter and add pancetta. Cook slowly, stirring frequently, until very lightly browned. Remove to drain on paper towels. Discard fat from pan and add 1 tsp. of butter. Add pearl onions and cook, covered, over medium-low heat until tender. This will take about 20 minutes. Set aside in a warm spot. In another sauté pan, melt 1 tsp. butter. Add mushrooms and cook gently over medium heat until the mushrooms have reabsorbed their juices. Add the mushrooms to the pan with the pearl onions. In the pan that the mushrooms were cooked in, melt remaining 1 tsp. butter. Season the liver with salt and pepper and sauté briefly, about 2 minutes on each side. Keep warm. When the rabbit is done, remove the rabbit pieces from the casserole and hold, covered, in a warm place. Discard the bay leaves and the tarragon branch. Whisk in mustard and boil rapidly until the braising liquid is reduced to a sauce-like consistency. Adjust seasoning. Reduce the heat to low. Add the pancetta, pearl onions, and mushrooms to the casserole and stir to combine. Add the rabbit pieces back to the casserole and turn to coat evenly with the sauce. Ladle some of the sauce on the liver to coat and slice into four pieces. Place the rabbit pieces and the liver on a platter and spoon the sauce around. This is a delightful dish for spring, made with morels and served with egg noodles and asparagus or fiddlehead ferns. A variation we do for summer substitutes basil or summer savory for the tarragon and is served with new potatoes, tiny green beans and yellow and red cherry tomatoes. In the fall, try using chanterelle mushrooms and thyme accompanied by puréed root vegetables.

 

 

 

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Skinny Peanut Butter-Yogurt Dip

Skinny Peanut Butter-Yogurt Dip

skinnydip½ cup Greek yogurt, fat free, plain
¼ cup natural peanut butter, crunchy recommended
Combine all the ingredients in a small bowl, refrigerate until ready to eat. Serve with your favorite fruit or veggie.

Serving Size: 2 T.
Calories: 40
Fat: 3g
Fiber: 0g

Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

Duck Breast with Thyme Infused Honey and Balsamic Pan Sauce

duck1 1/4 tsp. kosher salt

1/2 tsp. coarsely ground black peppercorns

1/4 tsp. sugar

2 boneless Moulard or Muscovy duck breast halves (3/4 to 1 lb. each) or 4 boneless Pekin (Long Island) duck breast halves (about 6 oz. each), skin and fat removed (you can reserve a little fat for cooking the breasts)

3 T. lime blossom, thyme, or wildflower honey

1 T. fresh thyme leaves (and flowers, if possible), plus sprigs for garnish

1 tsp. reserved duck fat or olive oil

3 T. balsamic vinegar

1/4 C. veal demiglace or 1/2 C. low-sodium chicken broth, reduced to 1/4 C.

2 tsp. cold unsalted butter

Kosher salt and freshly ground black pepper

 

In a small bowl, combine the kosher salt and peppercorns with the sugar. Place the duck breasts on a platter and rub the spice mixture into each one. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator to return to room temperature. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast. In a small saucepan, combine the honey and thyme leaves and bring to just a simmer over low heat, crushing the leaves with the back of a spoon; set aside to infuse for 5 minutes. In a heavy medium skillet, heat the duck fat until hot and shimmering. Add the duck breasts and tenderloins and cook until browned and crusty on both sides but still springy to the touch, about 3 to 4 minutes on each side for the Moulard or Muscovy breasts, or 2 to 3 minutes per side for Pekin breasts, about 1 minute per side for the tenderloins. Just before they are done, brush each duck breast with some of the thyme-infused honey and continue to cook until lightly caramelized. Transfer the breasts to a cutting board and let rest for 5 minutes. Discard the fat from the pan. Add the balsamic vinegar to the pan and stir to loosen the browned bits on the bottom. Boil until the vinegar is very syrupy, about 1 1/2 minutes. Stir in the remaining infused honey and the demiglace and return to a boil. Boil until thick and syrupy, about 1 1/2 minutes longer. Stir in the cold butter and add the salt and pepper to taste. Using a thin sharp knife, slice each breast on a diagonal 1/8 inch thick. Arrange the slices on four warmed dinner plates. Pour the duck juices left on the cutting board into the pan sauce, strain the sauce over the duck slices, and serve at once.

 

 

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Spinach and Carrot Salad with Ginger Miso Vinaigrette

Spinach and Carrot Salad with Ginger Miso Vinaigrette

1 tablespoon minced ginger
8339_2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1 tablespoon miso paste
3 tablespoons canola oil
4 medium carrots, thinly sliced
4 cups packed spinach, tough stems removed

In a small bowl, combine the ginger, rice wine vinegar, lemon juice, miso paste and a sprinkling of freshly ground black pepper. Drizzle in the oil in a thin stream, whisking constantly until the dressing is emulsified. Add more pepper or miso to taste. Thinly slice the carrots on the bias. In a large bowl, toss them with the spinach and a little vinaigrette at a time until the spinach and carrots are lightly coated but not drenched in dressing. Add salt and pepper to taste.

Creole Mustard and Herb Wrapped Beef Tenderloin

Creole Mustard and Herb Wrapped Beef Tenderloin

beef3 T. vegetable oil

Salt

Freshly ground black pepper

1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 lb.)

1/2 C. Creole mustard, or other spicy whole-grained mustard

8 cloves garlic, finely minced or pressed

1 bunch fresh rosemary, finely chopped

1 bunch fresh thyme, finely chopped

 

Preheat the oven to 425 degrees F.  In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary.  Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve.

 

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Barbecue Beef Cups

Barbecue Beef Cups

17879321 lb. Lean ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. Sugar
1 tube (10 count) Refrigerated biscuits
1 cup (4 oz.) Shredded American cheese

Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400°F for 8-10 minutes.

Beef & Beer Stew

Beef & Beer Stew

7870788790_f99f2e006a_o5lb beef brisket, cut into 2″ cubes
Salt and pepper
1 stick butter
4lb onions, sliced
6 T. flour
1 12oz bottle dark beer
3 C. beef broth
3lb yellow potatoes, such as Yukon gold, peeled
1 C. milk

Preheat oven to 325. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook 8 minutes; transfer to a large Dutch oven and reserve the skillet. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Rhubarb Custard Tart

Rhubarb Custard Tart

rubarb1 sweet tart crust, unbaked

1 1/4 lb. rhubarb, washed and sliced in 1/2″ pieces (or long thin batons if you want a more dramatic presentation)

1/2 cup + 2 T. sugar, separated

2 T. flour

1 pinch salt

1 cup half and half

3 eggs

1/2 tsp. vanilla

 

In a large bowl, toss the rhubarb with 2 T. of the sugar until it’s evenly coated. Transfer the sugary rhubarb to a colander over the bowl, and let sit at least 2 hours to allow liquid to drip out. Overnight is fine too. Preheat the oven to 375 degrees. Roll out the crust and fit it into a 9″ tart pan, prick a few times with a fork, and place in the refrigerator to chill while the oven is preheating. Whisk together the remaining 1/2 cup sugar with the flour and salt. Add a bit of half and half, whisking until it’s a well-combined sludge. Add the remaining half and half, eggs, and vanilla, whisking until just combined. Remove the crust from the refrigerator. Press on the rhubarb to expel any last bits of liquid, and scatter evenly (more or less) over the crust. Give the custard another whisk to re-mix, and pour gently over the rhubarb. Place in the oven. Bake until the custard no longer jiggles in the center and is just beginning to brown, about 30-45 minutes. The filling will puff dramatically (but will settle back down as it cools). Remove from the oven and let cool a bit before serving.

Kale Salad with Cherries and Pecans

Kale Salad with Cherries and Pecans

kale-salad-with-cherries-and-pecans-lg-99991/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilled

3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
Salt and freshly ground black pepper to taste

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool. Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add the radishes, pecans and cherries. Crumble the goat cheese over top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.

Cracked Green Olives with Herbs and Preserved Lemon

Cracked Green Olives with Herbs and Preserved Lemon

1 lb. brine-cured cracked green olives

¼ C. chopped cilantro

3 T. chopped mint

Peel of ½ preserved lemon, julienned

3 T. preserved lemon juice

2 T. olive oil

2 garlic cloves, minced

¼ tsp. ground coriander

Red pepper flakes, to taste

 

In a bowl, cover olives with cold water and soak 4 hours to remove excess salt. Drain well. In a bowl, stir together olives and remaining ingredients. Marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead. Serve at room temperature.

 

 

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Veal Scallopine with Dijon Sauce, Asparagus and Avocados

Veal Scallopine with Dijon Sauce, Asparagus and Avocados

Salt

1 Lemon

1 lb. very thin Asparagus Tips

2 ripe Haas Avocados

2 T. EVOO plus more for drizzling

1 ¼ lb. Veal Scallopine

Pepper

1 T. Flour, plus more for dredging

3 T. Butter, cut into pieces

½ C. Dry White Wine

1 C. Chicken Stock

2 T. chopped fresh Thyme Leaves

2 tsp. Dijon Mustard

1/3 C. Cream or Half and Half

3 T. chopped fresh Chives

veal

In a large saucepan, bring 1 inch of water to a boil. Salt the water and add a couple of curls of rind from the lemon and the asparagus tips. Cook for 3 minutes; drain and reserve. Remove pits from avocados. Scoop out the flesh and slice. Dress them with lemon juice, a drizzle of EVOO and a pinch of salt and reserve. Preheat your largest skillet over medium heat. Season veal with salt and pepper on both sides. Dredge in flour. Add 2 T. of EVOO and 2 T. Butter to skillet. When melted, add veal and cook for 2 minutes on each side, or until evenly light golden in color. Place veal on platter under loose tent of foil. Add remaining T. of butter and the flour to the skillet. Cook a minute, then whisk in wine and scrape up the pan drippings with a wooden spoon. Whisk the stock into the wine and add thyme, salt, pepper and mustard. Stir in cream and remove from heat. Arrange asparagus and sliced avocados over the veal and pour a little sauce over the top. Garnish with chopped chives and serve.

 

 

 

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Watercress and Broccoli Salad with Dried Cranberries

Watercress and Broccoli Salad with Dried Cranberries

salad4 C. broccoli florets (from about 1 1/2 lb. broccoli)

1/4 C. red wine vinegar

1/4 C. honey

1 garlic clove, minced

3/4 C. thinly sliced red onion

6 T. dried sweetened cranberries

2 bunches watercress, thick stems trimmed (about 5 C. s)

 

Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain. Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes. Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper.  Divide salad among plates.

 

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Asparagus, Peas and Fava Beans with Hollandaise Sauce

Asparagus, Peas and Fava Beans with Hollandaise Sauce

2img48l egg yolks
1 1/2 T. fresh lemon juice
10 T. (1 1/4 sticks) (5 oz./155 g) unsalted butter, melted and kept warm
1/2 tsp. kosher salt, plus more, to taste
2 T. olive oil
2 shallots, thinly sliced into rings
Freshly ground pepper, to taste
1 bunch asparagus, ends trimmed, spears cut on the bias into 2-inch (5-cm) pieces
1 cup shelled English peas or defrosted frozen peas
1 cup shelled and skinned fava beans
1/4 cup water
In a small bowl, using an immersion blender, blend the egg yolks and lemon juice until well combined. Moving the immersion blender up and down while blending, gradually drizzle in the butter until the hollandaise sauce is thick and creamy. Stir in the 1/2 tsp. salt. Adjust the seasoning as needed. Keep the sauce warm. In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until caramelized, about 10 minutes. Season with salt and pepper. Transfer to a bowl. Set the pan over medium-high heat and warm the remaining 1 Tbs. olive oil. Add the asparagus and cook, tossing occasionally, for 2 to 3 minutes. Add the peas, fava beans and water and cook, tossing occasionally, until the water has evaporated, 2 to 3 minutes. Season with salt and pepper. Return the shallots to the pan and toss to distribute evenly. Transfer to a platter and serve immediately with the warm hollandaise sauce on the side. Serves 6 to 8.

Mock Duck Leg Confit with Root Vegetable Slaw

Mock Duck Leg Confit with Root Vegetable Slaw

duck1/4 cup olive oil

3 tablespoons cider vinegar

1 tablespoon lemon juice

1 teaspoon fresh thyme leaves

1/4 teaspoon honey

Freshly cracked black pepper and sea salt

2 cups thinly sliced fennel

2 cups thinly sliced celery root

2 cups thinly sliced carrot

2 cups thinly sliced beet

3 thinly sliced shallots

1 bunch of flat-leaf parsley, roughly chopped

6 duck legs

 

In a large bowl, whisk together the olive oil, vinegar, lemon juice, thyme leaves, honey, pepper, and salt.  Use the fine slicer disc of a food processor to thinly slice all the vegetables.  Add them and the parsley to the large bowl, and toss with the vinaigrette.  Cover with plastic wrap, and refrigerate until later.  Preheat the oven to 300 degrees F.  In a wide oven-safe skillet, place the duck legs, skin side down, over medium heat.  Season the duck with salt, and sear until the skin begins to crisp.  Place the whole skillet, with the duck, in the oven.  Roast for 1 hour, then flip the duck legs, and roast for another hour. To serve, mound the softened vegetable salad on a plate, and top with a crispy, almost-confited duck leg.

 

Spicy Tuscan Soup

Spicy Tuscan Soup

1DSCF9280 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cups Heavy Cream
Salt And Pepper, to taste
Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside. Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute. Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done. Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks. Enjoy!

White Fish Roasted on Leeks with Shallot Vinaigrette

White Fish Roasted on Leeks with Shallot Vinaigrette

6 Leeks, about 1” diameter, split lengthwise, cleaned and trimmed to include tender green

Salt and Pepper

3 T. Vegetable Oil

3/4 C. Vegetable Oil

3 small Shallots, quartered

3-6 T. Hot Water

1/3 C. Red Wine Vinegar

2 T. Dijon Mustard

Salt and Pepper

6 T. Vegetable Oil

6 T. Butter

2 1/2 lb. Cusk, Cod, Halibut or Swordfish fillets cut into 6 serving pieces

Salt and Pepper

Watercress for garnish

 

Steam leaks until just tender about 4 to 5 minutes.  Drain well and refresh with cold water; drain again and pat dry.  Place in a roasting pan large enough to hold leeks in a single layer.  Season with salt and pepper and sprinkle with 3 T. oil.  In small saucepan, heat 3/4 C. oil with shallots until they begin to sizzle.  Remove from heat and let cool to room temperature, 10 to 15 minutes.  In blender combine 3 T. hot water, vinegar, salt and pepper to taste.  With motor running, slowly add oil and shallot mixture.  If too thick, add remaining 3 T. hot water a little bit at a time, until mixture reaches desired consistency.  Adjust seasonings and set aside.   Preheat oven to 450F.  In a large skillet, heat 2 T. oil over medium high heat.  When oil is hot, add 2 T. butter.  When butter melts add 2 pieces of fish and brown on both sides.  Place fish on top of leeks.  Pour off butter mixture.  Repeat process until all fish is browned.  Place roasting pan in oven and roast until cooked through, 10 to 12 minutes, depending on thickness.  Remove from oven.  Divide fish and leeks among 6 serving plates.  Pour dressing around fish and garnish with watercress.

 

 

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Corn Avocado Soup with Cheese Toasts

Corn Avocado Soup with Cheese Toasts

l_R1802114 cloves garlic, peeled and halved
1 jalapeno chile, seeded
4 avocados, halved and peeled
Grated peel of 1 lime and juice of 3 limes
3/4 C. cilantro leaves
salt and pepper
3 C. chicken broth
2 C. fresh corn kernels (from 2 ears) or one 10oz box of frozen corn, thawed and patted dry
1/2 baguette, sliced on an angle and toasted
4oz feta or queso fresco cheese, sliced

Using a food processor, finely chop 2 cloves garlic and the jalapeno. Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper. Process until just combined. With the machine on, slowly pour in the chicken broth until smooth. If the soup is too thick, slowly add up to 1 cup water. In a small nonstick skillet, toast the corn kernels over medium heat, stirring, until lightly browned. Season with salt and let cool. Stir 1 1/2 cups corn kernels into the soup. Preheat the broiler. Rub 1 side of each toast with the remaining 2 cloves garlic and top with a slice of cheese. Broil the toasts until the cheese is softened. Top the soup with the remaining 1/2 cup corn kernels and the remaining 1/4 cup cilantro. Serve with the toasts.

Chicken in a Fresh Tomato and Eggplant Sauce with Spaghetti

Chicken in a Fresh Tomato and Eggplant Sauce with Spaghetti

june25Coarse salt

1 lb. spaghetti

5 T. extra-virgin olive oil (EVOO)

1 small, firm eggplant, cut into 1/2-inch dice

1 1/3 lb. chicken tenders cut into small bite-size pieces

1 medium yellow onion, chopped

4 garlic cloves, pressed

Coarse black pepper

1 t crushed red pepper flakes

1/2 C. dry white wine (I used Yellow Tail Chardonnay)

1 1/2 C. chicken broth

1 pint red grape tomatoes

1 C. fresh flat-leaf parsley leaves, chopped

1 C. grated Parmesan cheese

 

Bring a large pot of water to a boil. Once it is boiling, salt the water and cook the pasta al dente. Heads up: you will need to reserve 1/2 C. of the pasta cooking water before draining. Preheat a large nonstick skillet (it needs to be VERY big!!) over medium-high heat with 3 T. of EVOO. Add the eggplant and cook, stirring occasionally, until brown, about 5 to 6 minutes. Remove the eggplant from the skillet to a plate and cover with aluminum foil to keep warm; return the skillet to the stove. Add the remaining 2 T. of EVOO. Add the chicken and cook to lightly brown, about 4 to 5 minutes. Add the onions and the garlic and return the eggplant to the skilet, season with salt, pepper, and crushed red pepper flakes, and continue to cook for 3 to 4 minutes more. Add the cherry tomatoes and the reserved pasta cooking water and cook until the tomatoes begin to burst. Add the parsley and the cooked pasta, toss to coat and cook for 1 to 2 minutes, or until the sauce tightens up around the pasta. Turn the heat off and add the grated Parmesan cheese. Toss to coat the spaghetti, then serve it up!

 

 

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Crispy Potato Roast

Crispy Potato Roast

crispy potato roast3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 – 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 – 6 fresh thyme sprigs
About 3 ounces pancetta, cubed

Preheat oven to 375 degrees. Combine the oil and melted butter in a small dish. Set aside. Brush a round baking dish (around 9 – 10 inches) with a little of the butter and oil mixture. Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion or shallot slices throughout potato slices – in about 3 or 4 sections of each potato. Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes). Brush with the remaining butter and oil mixture. Bake for 1 hour and 25 minutes uncovered. If you find at any time throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices. Also, a butter knife can be used to separate some of the slices if there are some sticking together too much. While potatoes are baking, brown the pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside. Remove potatoes from oven. Add pancetta by scattering around throughout the potatoes. Lay the thyme sprigs on top of potatoes. Bake for an additional 35 minutes. Remove from oven. Sprinkle on a little more kosher salt. Serve immediately. Sour cream is a great accompaniment to the potatoes.

Yield: 6 servings
Calories: 187
Fat: 14.4g
Fiber: 1g

Note – the nutritional information provided doesn’t seem right to me.  2 potatoes, 1 T. fat, 1/2 oz. pancetta per person seems like it should add up to more than 187.  Even if they were tiny potatoes?

Champinones al Ajillo – Mushrooms in Garlic Sauce

Champinones al Ajillo – Mushrooms in Garlic Sauce

shrooms3 tablespoons extra virgin olive oil (Spanish preferred)

1/2 lb medium mushroom, stemmed, quartered

4 -6 garlic cloves, peeled and thinly sliced

½ fresh milk Red Chile, seeded and finely diced (or ¼ tsp. crushed Red Chile Flakes)

2 -3 teaspoons fresh lemon juice

2 tablespoons dry sherry (DO NOT use cooking sherry!)

1/4 cup vegetable broth

1/2 teaspoon spanish paprika

salt, to taste fresh ground black pepper, to taste

1 tablespoon fresh flat leaf parsley, garnish

Lemon slices, garnish

Crusty Bread, serving

 

In a sauté pan, heat the olive oil until hot but not smoking. Sauté the mushrooms for about 1 minute, add the garlic and cook 1-2 minutes more being careful not to burn!  Add the remaining ingredients except for the parsley and lemon and simmer for 2 minutes more.  Garnish with parsley, add lemon slices to one side and serve with crusty bread for scooping.

 

From Easy Tapas

 

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Chipotle Grilled Salmon with Pineapple Avocado Salsa

Chipotle Grilled Salmon with Pineapple Avocado Salsa

DSC_0001-624x624Pineapple Avocado Salsa
1 pineapple, cut into a small dice
1/2 small red onion, finely diced
1 medium to large jalapeño, finely diced (remove the seeds and ribs if you don’t like heat)
1 avocado, cut into a small dice
1-2 tablespoons fresh cilantro, finely chopped (use parsley if you don’t care for cilantro)
zest and juice of 2 large limes
2-3 teaspoons honey (depending on the sweetness of your pineapple)
1/2 teaspoon sea salt

Salmon
4 portions of salmon
1 teaspoon chipotle powder (use less if you don’t want it too spicy)
3 tablespoons dark brown sugar or coconut palm sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Combine all of the salsa ingredients in a medium bowl. Refrigerate until ready to use, or go ahead break out the chips. Preheat your grill on high heat. On a baking sheet without sides, create a “tray” large enough for your salmon pieces out of heavy duty aluminum foil. Place the salmon on the tray. In a small bowl, combine the chipotle powder, sugar, salt and pepper. Divide the mixture between the four pieces of salmon, making sure to cover them well. Slide the “tray” onto the grill and close the lid of the grill. Reduce the heat to medium and allow to cook for about 15 to 20 minutes, depending on how hot your grill gets. When done, carefully slide the tray back onto your baking sheet. Serve as is, or with the salsa on top

Grilled Pork Tenderloin with an Orange Chipotle Tomato Sauce Recipe

Grilled Pork Tenderloin with an Orange Chipotle Tomato Sauce Recipe

2 pork tenderloins, one vacuum package, sliced on a diagonal into 2” pieces

¼ C. sliced shallots

½ C. white wine

1/2 tsp. salt

¼ tsp. black pepper

 

1 T. olive oil

½ small onion chopped

1 can 8 oz. diced tomatoes, drained

2 T. pureed chipotle peppers canned in adobe sauce or to taste

½ a large orange, peeled, seeded and membranes removed and sectioned

 

Place all the ingredients for the meat in a Ziploc bag and marinate for 1-6 hours. I usually turn the bag half through my marinating time. Grill the pork for approximately 3 minutes on each side or until desired doneness. For the Sauce: Sauté onions in olive oil on medium heat until translucent, about 4 to 6 minutes. Add tomatoes, chipotle and orange sections. Simmer for 8 minutes. Let cool slightly. Blend in a blender, food processor or with a wand mixer. Return to pan and simmer for approximately 10 minutes or until thickened ( I sometimes need to do more or less time when simmering, depending on the water content of the oranges.)

 

 

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Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts

farfalle8 oz. farfalle

3 oz. smoked salmon, roughly chopped

About 2 oz. cream cheese (3 – 4 Tbsp) cream cheese, roughly cubed

4 artichoke hearts, chopped into bite size pieces

Handful of bite size broccoli pieces (optional)

1 tsp. lemon juice

2 tsp. fresh dill (optional – I didn’t use this today)

Salt and pepper

 

Cook your pasta in some boiling salted water until it is al dente. While the pasta is cooking, cook your broccoli, steam, microwave, or sauteed. After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon.  Season to taste with salt and pepper.

 

 

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Curried Chicken Lime Skewers with Lime-Apricot Glaze

Curried Chicken Lime Skewers with Lime-Apricot Glaze

skewers1/8 c. lime juice

1/8 c. soy sauce

1/8 c. apricot or peach jam

1tbsp sugar

1/2 tbsp curry powder

1 clove garlic, coarsely chopped

1/2-inch section ginger, coarsely chopped (or ginger powder)

1.5 lbs boneless, skinless chicken breasts

Sweet-and-tangy peanut dipping sauce (optional; recipe follows)

 

Set skewers aside to soak in water. Purée all the marinade ingredients in a blender. If making peanut dipping sauce (recipe follows), reserve about 1/5 of the marinade before it comes into contact with the raw chicken and set aside. Trim and cut the chicken into bite-size pieces. Skewer the chicken, leaving enough room at the end to grab onto later. Pour the marinade over the chicken pieces. Preheat the broiler for at least 5 minutes and position the rack so that the skewers will be 3 inches from the heat source. Line a baking tray with aluminum foil. Place each skewer on the pan, arranging them so that the meat is in the center of the pan and the skewers slightly hang over the outside, and slide into the broiler. Broil until the chicken develops a few char spots, about 5 to 6 minutes. Turn each piece over to brown the other side, an additional 5 to 6 minutes, or until chicken is cooked through. Test for doneness by cutting into the thickest part of the skewer. Serve with peanut dipping sauce and/or lime wedges for squeezing.

 

Sweet-and-Tangy Peanut Dipping Sauce: Reserve about 1/5 of the marinade before it has come into contact with the raw chicken. Take desired amount of peanut butter and dilute with enough marinade so that a dipping consistency is reached.

 

 

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Couscous Risotto with Butternut Squash and Preserved Lemon

Couscous Risotto with Butternut Squash and Preserved Lemon

israeli-couscous-with-butternut-squash-and-preserved-lemon1 1/2 lb. butternut squash, peeled and cut into 1/2 inch dice

4 T. melted, unsalted butter

1 1/2 C. white onion, finely diced

2 T. garlic, finely chopped

2 tsp. whole cumin seed

2 C. Israeli couscous

1/2 C. dry white wine

4 C. rich vegetable or chicken stock, heated to simmering

1/2 C. golden raisins

1/2 C. toasted pine nuts

1/2 C. parsley, chopped

2 T. fresh mint, chopped

1 C. Pecorino cheese, freshly grated

1/3 C. preserved lemons, rinsed, diced and preserved, pulp discarded

Freshly grated nutmeg

Salt and freshly ground pepper

 

Deep-fried sweet potato, thinly sliced (optional)

Mint sprigs

 

Toss the squash in a large shallow roasting pan with 2 T. of the butter and season lightly with salt, pepper and a grating or two of nutmeg. Spread in one layer and roast in a preheated 475°F oven for 18-20 minutes or until squash is just tender and lightly browned. Set aside.  In a large deep saucepan sauté the onions, garlic and cumin over moderate heat in the remaining butter until softened but not brown. Add the couscous and sauté for a minute or two more to lightly toast. Add the wine, cinnamon stick and a C. or so of the broth and stir occasionally until most of the liquid is absorbed. Add another C. or so of stock and stir until liquid is again absorbed. Continue adding broth in this manner until couscous is just tender but still al dente. Stir in the raisins, pine nuts, parsley, mint, cheese and preserved lemon. Serve immediately garnished with fried sweet potato and mint.

 

Red Pepper Sauce

 

1 1/4 C. fresh red bell pepper juice (3­4 large red bell peppers)

3-4 T. softened, unsweetened butter

Cayenne pepper, salt and freshly ground pepper to taste

 

Warm the juice in a small saucepan and season to taste with the cayenne, salt and pepper. With a hand held blender process the butter into the juice until its fully incorporated and foamy. Place the Couscous above in the center of warm shallow bowls and ring with the sauce. Serve immediately.

 

 

Yield:

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Oil-Free Citrus Salad Dressing

Oil-Free Citrus Salad Dressing

½ cup sundried tomatoes, packed
½ cup fresh basil leaves
2 fresh tomatoes
Juice of 1 orange
1 clove of garlic, minced
2 Neglet Noor dates or 1 Medjool date (optional)
Pinch of salt (optional)
Ground pepper, to taste

Soak sundried tomatoes in freshly squeezed orange juice for at least one hour or overnight in a fridge. Make sure to use sundried tomatoes that are not soaked in oil (otherwise it won’t be low fat). Throw all the ingredients, including the orange juice, in a blender and blend until smooth. If your oranges are sweet enough, you might not need to use any dates. Also, I didn’t use any salt but you might want to use it depending on your taste preferences. Pour over salad and enjoy!

Charred Spanish Ham and Cheese Melts and “Hot” Olives with Herbs and Spices

Charred Spanish Ham and Cheese Melts and “Hot” Olives with Herbs and Spices

serrano8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide

1/3 lb. thinly slices serrano ham

1/3-1/2 lb. manchego, thinly sliced with sharp knife or cheese plane

1 C. hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,

1/2 C. sweet pickled red pepper relish or sweet pickle relish

2 C. mixed good quality olives

2 T. fresh thyme leaves, finely chopped

1 T. lemon zest

1 tsp. cumin seeds

1 tsp. red pepper flakes

Extra virgin olive oil (EVOO), for drizzling

 

Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place. Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with EVOO and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices. Pre-heat grill or grill pan to medium high. Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2-3 minutes on each side. Cut sammies in half and serve with “Hot” Olives alongside.

 

 

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