Chive Beurre Blanc

Chive Beurre Blanc

2 shallots, peeled and finely sliced

1 T. white wine vinegar

2 T. lemon juice

4 T. white wine

1 T. cold water

8oz salted butter, cut into cubes

Plenty of finely snipped chives

 

Place the finely sliced shallots, wine vinegar, lemon juice and white wine in a saucepan. Bring to the boil and reduce the liquid until you have about 2 T. Add the cold water and reduce again until you have 1 T. liquid. Turn the heat down and, over a low heat, slowly whisk in the butter, about 25g (1oz) at a time. The sauce will emulsify (thicken and lighten in color). Once all the butter has been added, remove the pan from the heat, then pass the sauce through a sieve into another saucepan. Set aside until needed, but do not refrigerate or the sauce will separate. To serve, gently reheat the sauce, stirring continuously and add the finely snipped chives.

Sourdough-Pumpkin Strata

Sourdough-Pumpkin Strata

6 (1 1/4-inch) slices sourdough French bread (about 7 1/2 ounces)

Cooking spray

1 1/2 C. (6 ounces) shredded reduced-fat sharp cheddar cheese, divided

1/2 C. chopped onion, divided

1 (4.5-ounce) can chopped green chiles, drained and divided

1 2/3 C. fat-free milk

1/2 tsp. dried thyme

1/2 tsp. dried rubbed sage

1/4 tsp. salt

1/4 tsp. coarsely ground black pepper

1 (15-ounce) can pumpkin

2 large eggs

2 T. shelled pumpkin seeds (optional)

 

Arrange 2 bread slices in a single layer in a 2-quart soufflé dish coated with cooking spray. Sprinkle with 1/2 C. cheese, one-third of onion, and one-third of chiles. Repeat layers twice. Combine milk and next 6 ingredients (milk through eggs) in a blender, and process until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours. Preheat oven to 350°. Uncover; sprinkle strata with pumpkin seeds, if desired. Bake at 350° for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

 

Yield: 6 servings

Calories: 255

Fat: 8.3g

Fiber: 4g

Zucchini & Feta Phyllo Roll with Pumpkin Mash

Zucchini & Feta Phyllo Roll with Pumpkin Mash

1 tbs olive oil

3 yellow squash, coarsely chopped

1 large green zucchini, coarsely chopped

2 garlic cloves, crushed

350g fresh ricotta

1/4 cup chopped fresh continental parsley

200g reduced-fat feta, crumbled

2 tsp chopped fresh rosemary

6 sheets Phyllo pastry

Olive oil spray

1/3 cup dried (packaged) breadcrumbs

10g butter, melted

750g butternut pumpkin, peeled, deseeded, coarsely chopped

1/3 cup basil pesto

 

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Heat the oil in a large frying pan over medium-high heat. Add the squash, zucchini and garlic and cook, stirring, for 3-4 minutes or until squash is just tender. Combine the ricotta, parsley, three-quarters of the feta, and 1 teaspoon of rosemary in a bowl. Stir in the zucchini mixture. Season with salt and pepper. Place phyllo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Spray 1 phyllo sheet with olive oil spray. Top with another phyllo sheet. Spray with olive oil spray. Repeat with remaining phyllo and olive oil spray. Sprinkle with the breadcrumbs. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in ends and roll up firmly. Place on the lined tray. Brush with butter. Bake for 15 minutes or until golden. Meanwhile, cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Use a potato masher to mash until smooth. Stir in the remaining feta and rosemary. Thickly slice the phyllo roll. Divide mash among serving plates. Top with the phyllo roll. Drizzle over the pesto to serve.

Chocolate Banana Eggrolls with Cinnamon Cream

Chocolate Banana Eggrolls with Cinnamon Cream

4 sheets (14 x 9 inches) phyllo dough (available in the freezer section), thawed

Butter-flavored cooking spray

2 oz. bittersweet chocolate, chopped

1 banana, peeled

1 tsp. brown sugar

 

1/2 cup heavy cream

1 tsp brown sugar

Ground cinnamon

 

Preheat the oven to 350. Line a baking sheet with parchment and set aside. Lay a phyllo sheet lengthwise on a large work surface and spray it with cooking spray. Top the sheet with another phyllo layer and spray it again. Cut the sheet in half from top to bottom. Repeat the process with the two remaining phyllo sheets. (You will have four phyllo rectangles lying vertically on the work surface.) Sprinkle a quarter of the chopped chocolate along the bottom edge of each phyllo rectangle. Halve the banana lengthwise and cut each half into two pieces. Lay a piece, cut side down, on top of the chocolate on the bottom edge of each phyllo rectangle. Sprinkle a little brown sugar over the banana. Fold about an inch of the side edges of the phyllo over the ends of the banana, and then roll the packet to form an eggroll shape. Repeat with the remaining bananas, and transfer them to the baking sheet. Spray each roll with a little more cooking spray, then sprinkle a little cinnamon over each. Bake until golden brown and crisp, about 12 minutes. Remove from oven and let cool for about 10 minutes before serving. Meanwhile, in a mixing bowl, whisk the cream, brown sugar, and a couple dashes of cinnamon together until the brown sugar dissolves. Continue whisking until the cream thickens and begins to hold soft peaks. Transfer to a small bowl and sprinkle a little more cinnamon on the top. To serve, cut the eggrolls in half diagonally and place on a platter with the cream “dipping sauce.”

Three-Cheese Sweet Onion Tarts

Three-Cheese Sweet Onion Tarts

1 tablespoon butter or margarine

1 sweet onion, diced

4 ounces goat cheese or herb-flavored cream cheese

1/4 cup grated mozzarella cheese

1/8 teaspoon each: dried basil, oregano and pepper

4 sheets phyllo dough

2 to 4 tablespoons melted butter

1 plum tomato, seeded and diced

Grated Parmesan cheese

 

In skillet, melt butter and saut onion over medium-heat until softened and translucent; set aside. In medium bowl, mix together goat cheese, mozzarella cheese, basil, oregano and pepper; reserve.  Stack phyllo dough; cut into 4 strips lengthwise and 4 squares crosswise, making 16 squares. Brush 16 mini muffin cups with butter. Place 1 stacked phyllo square in each cup; press on bottom of cups, allowing edges to overhang; brush bottom and edges with butter.  Bake at 375 degrees 3 to 5 minutes or until golden brown; remove from pan. Divide cheese filling evenly among warm phyllo cups; top with reserved onions and tomato. Sprinkle with Parmesan cheese and serve.

Leek, Pesto and Ricotta Pie

Leek, Pesto and Ricotta Pie

1 large leak, thinly sliced

2 tablespoons butter

2 large eggs

2 large egg whites

4 tablespoons cream

1 cup ricotta

3 tablespoons pesto

1/2 cup freshly grated parmesan

2 tablespoons flat-leaf parsley, chopped

Coarse salt and freshly grounded pepper

8 sheets phyllo dough, thawed

Cooking spray

 

Preheat oven to 375F. Saute leaks in butter until soft. In a medium bowl, combine, eggs, egg whites, cream, ricotta, pesto, parmesan and parsley. Season with salt and pepper. Lightly coat a 9 inch pie pan with cooking spray. Unroll phyllo, remove one sheet, placing in prepared pan. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissor.

Spoon filling and leaks into the pan. Bake until golden brown and set, about 45-50 minutes. Cool before serving.

Goat Cheese Apple Strudel

Goat Cheese Apple Strudel

1 bx. Phyllo dough

½ lbs. Butter (melted)

1ea. Granny Smith apple (peeled, cored, halved, and thinly sliced)

1 jar Fig jam

1 pkg. Chavrie® Goat Cheese

 

Pre heat oven to 375° F. Remove the phyllo dough from the box, unfold, and cover with a damp towel

Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat 2 more times to create 3 layers, being sure to keep the unbuttered phyllo covered. Spread Fig jam in a 1 ½ inch wide row ½ inch from the edge of the layered phyllo, leaving about 1/2 inch space on each end. Place the apple slices on the jam in a uniform layer. Split the Chavrie® log in half and top the apples with the rounded side facing up. Fold the ends over the apples and cheese. Roll the phyllo and filling over onto itself to form a strudel roll.  Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter.  Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, and then cut into portions.

Sole Fillet Phyllo Packets

Sole Fillet Phyllo Packets

4 ounces Neufchatel cheese, Softened

2 ounces Goat cheese,  softened

1 tablespoon Fresh chives, chopped

2 teaspoons Fresh lemon juice

4  Phyllo leaves,  thawed

Cooking spray,  butter Flavored

12 ounces Sole fillets

Fresh chives — optional

Lemon slices – optional

 

Combine first 4 ingredients in a small bowl. Stir well, and set aside. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray; fold in half crosswise. Spread one-fourth of cheese mixture across bottom 2 inches of phyllo; place 1 fillet on phyllo above cheese mixture. Fold cheese-covered phyllo over fish; fold lengthwise edges in about 1 inch, and roll up, jellyroll fashion. Lightly coat phyllo packet with cooking spray; place on a baking sheet coated with cooking spray. Repeat procedure with remaining phyllo, cheese mixture, and fillets. Bake at 375°F for 20 minutes. Transfer to a serving platter. If desired, garnish with fresh chives and lemon slices. Serve immediately.

Horseradish- Spiked Pork and Apples

Horseradish- Spiked Pork and Apples

2 ounces pork tenderloin, trimmed of fat

2 medium apples

2 T. all-purpose flour

1 C. apple cider

1 T. extra-hot horseradish

 

Cut the pork crosswise into 1/4-inch-thick slices. Core the apples and cut into thin slices. Coat a large nonstick skillet with cooking spray, and heat over medium-high heat. Add the pork and cook until lightly golden on the bottom, about 2 minutes. Turn and cook until lightly golden on the second side and cooked through, 2 to 3 minutes longer. Test for doneness by inserting the tip of a sharp knife in a piece of the pork. Remove the pork to a clean plate, and set aside Reduce the heat to medium. Add the apples and cook, stirring occasionally, until they begin to turn light golden, 3 to 4 minutes. Sprinkle with the flour, and continue cooking, tossing to coat evenly with the flour. Stir in the cider. Cook, stirring, until the sauce thickens, 3 to 4 minutes. Stir in the horseradish. Spoon the apples and sauce over the pork

Garden Breakfast Wrap

Garden Breakfast Wrap

4 spinach-flavored flour tortillas (12″ diameter)

2 tsp. trans-fat free spread

4 eggs, beaten

4 egg whites, beaten

1/2 C. (2 ounces) crumbled reduced-fat lemon, garlic, and herb feta cheese or 1/4 C. (1 ounce) grated parmesan cheese

4 C. (4 ounces) baby arugula or baby spinach

Hot-pepper sauce

 

Preheat a grill pan over medium-high heat. Lightly toast 1 tortilla in the pan about 20 seconds, flip, and cook 10 seconds longer. Set aside on a plate and cover with a slightly damp paper towel. Repeat with the remaining tortillas. Melt the trans-fat free spread in a large nonstick skillet over medium heat. Pour in the eggs, egg whites, and cheese. Cook, stirring, for 2 minutes. Add the greens. Continue cooking, stirring, for about 1 minute longer, or until the eggs are set and the greens are wilted. 3. Mound one-quarter of the mixture on the bottom half of 1 tortilla, flap up the 2 sides, and roll into a tube. Repeat with the remaining tortillas and filling. Cut the wraps diagonally in half and serve with hot-pepper sauce, if desired.

 

Yield: 4 servings

Calories: 300

Fat: 11g

Fiber: 1g

Chicken Rolls with Cilantro Lime Pesto

Chicken Rolls with Cilantro Lime Pesto

3 cloves garlic

1/2 small onion, chopped

1/2 C. cilantro

Juice of 1 lime

1 T. marinated jalapeño chile peppers

4 boneless, skinless chicken breast halves, butterflied and pounded to 1/4″ thick (about 1 1/2 lb.)

Salt

Ground black pepper

1 T. canola oil

1/2 C. shredded reduced-fat Monterey Jack or Cheddar cheese

 

To butterfly a boneless chicken breast, start at the thickest side of the breast and slice it crosswise through the side, almost in half. Open the breast up like a book and press to flatten. To pound it thin, place the chicken between 2 pieces of plastic wrap and use the flat side of a meat mallet to pound it to the desired thickness, being careful not to tear the plastic. In a blender or food processor, combine the garlic, onion, cilantro, lime juice, and peppers. Pulse for 4 or 5 seconds to blend. Sprinkle the chicken breasts lightly with salt and pepper to taste. Spread 1/4 of the garlic mixture over one side of each piece of chicken. Roll up the chicken and secure it with twine. Heat the oil in a large skillet over medium heat. When the oil is hot, add the chicken and cook for 10 to 15 minutes, turning to ensure that both sides are evenly browned. Remove the twine with kitchen scissors. Sprinkle each piece of chicken with the cheese just before serving.

Monterey Strata

Monterey Strata

8 ounces broccoli florets, cut into bitesize chunks

2 eggs

2 egg whites

2 C. fat-free milk

2 tsp. salt-free seasoning blend

1/4 tsp. salt

4 slices (5 ounces) 7-grain sourdough or whole wheat bread, cut into 1/2″ cubes

1/4 C. minced scallions or onion

1/2 C. (2 ounces) shredded swiss or gruyere cheese

 

Preheat the oven to 325°F. Coat a 12″ x 8″ baking dish with vegetable oil spray. Fill a skillet with 1/2″ water. Cover and bring to a boil. Add the broccoli. Cover and cook for 1 to 2 minutes, or until crisp-tender. Drain. In the baking dish, combine the eggs and egg whites. Beat with a fork until smooth. Add the milk, seasoning blend, and salt. Stir to blend. Add the bread, scallions or onion, and broccoli. Press with the back of a fork to submerge. Let stand for 5 minutes, or until the bread is soaked. Sprinkle on the cheese. Bake for about 45 minutes, or until puffed and golden.

 

Yield: 6 servings

Calories: 169

Fat: 5g

Fiber: 3g

Edamame and Escarole Salad

Edamame and Escarole Salad

1 C. shelled frozen edamame

1 T. fresh lemon juice

1 T. minced shallot

2 T. extra-virgin olive oil

sea salt and freshly ground black pepper

1 head escarole (5 lb.), torn into bite-size pieces

2 tsp. chopped fresh mint

2 tsp. chopped flat-leaf parsley

1/4 pound pecorino romano cheese

 

Bring a large pot of salted water to a boil. Add the edamame, and cook for 2 minutes. Drain well. In a small bowl, whisk together the lemon juice and shallot; slowly whisk in the olive oil. Season to taste with salt and pepper. In a large serving bowl, combine the edamame, escarole, mint, parsley, and the dressing; season to taste with salt and pepper. Shave the cheese over the salad.

Skinny Monte Cristo

Skinny Monte Cristo

4 slices whole wheat bread, toasted 

3/4 oz low sodium deli ham (about 2 slices)  

3/4 oz low sodium deli turkey (about 2 slices) 

2 slices swiss cheese 

2 pinches nutmeg 

2 egg whites 

1/4 tsp confectioners’ sugar 

 

On two slices of toast, layer ham, turkey, and cheese. Sprinkle with freshly ground black pepper, to taste. Top with other slices of toast. Heat cast iron skillet over medium heat 2 minutes. In shallow bowl, slightly stir nutmeg into egg whites. Dip one side of a sandwich into egg whites and let excess drip off. Repeat on other side. Repeat with other sandwich. Coat skillet with cooking spray. Cook sandwiches until meat is warmed through, cheese is melting, and egg is cooked, about 3 minutes on each side. Slice diagonally. Dust with sugar and eat hot.

 

Yield: 2 servings

Calories: 190

Fat: 6g

Fiber: 5g

Fluffy Oven Scrambled Eggs

Fluffy Oven Scrambled Eggs

1/8 – 1/4 cup melted butter

12 eggs

1 teaspoon salt

3/4 – 1 1/4 cups milk

 

Preheat oven to 350°. Pour melted butter into a glass 9×13 inch baking dish. In a large bowl, whisk eggs and salt together until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish and bake uncovered for 10 minutes. Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.

Antipasto Kabobs

Antipasto Kabobs

e8f2a87b68c952dfb8a78158cc0aaf001 package (9 ounces) refrigerated cheese tortellini

40 pimiento-stuffed olives

40 large pitted ripe olives

3/4 C. Italian salad dressing

40 thin slices pepperoni

20 thin slices hard salami, halved

small fresh Mozzarella Balls

Cherry Tomatoes

Fresh parsley sprigs, optional

 

Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, mozzarella ball, cherry tomato, folded salami piece, ripe olive and parsley sprig if desired on a toothpick

 

One-Hour Pork Tenderloin with Cranberry Chutney

One-Hour Pork Tenderloin with Cranberry Chutney

3 1- to 1-1/4-lb. pork tenderloins

1 T. ground allspice

2 to 3 tsp. cracked black pepper

1 tsp. salt

2 T. cooking oil

Cranberry Chutney

1 T. butter

1 large onion, quartered and thinly sliced

1 12-oz. pkg. cranberries (3 C.)

1 10-oz. jar currant jelly (about 1 C.)

1 C. cranberry juice

1/4 C. packed brown sugar

3 T. cider vinegar

1 T. grated fresh ginger or 1/2 tsp. ground ginger

1/2 tsp. curry powder

2 bunches watercress

1 recipe Cranberry Barbecue Sauce

 

Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins. In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve. Meanwhile, for Cranberry Chutney, add butter and onion to the same 12-inch skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 C.. To serve, line a serving platter with watercress. Slice pork and arrange atop watercress; spoon some of the chutney or BBQ sauce over pork. Serve remaining on the side. Makes 12 to 16 servings.

 

Cranberry-Barbecue Sauce: In a saucepan combine 1 C. raspberry applesauce, 1 C. bottled barbecue sauce, 1 C. canned whole berry cranberry sauce. Cook and stir over low heat until heated through. Stir in 1 to 2 T. lemon juice. Serve with pork.

Dried Cranberry Chutney Appetizers

Dried Cranberry Chutney Appetizers

1/2 C. dried cranberries

1/4 C. water

2 T. sugar

1 T. finely chopped fresh ginger

3/4 C. mango chutney

Soft cheese or cream cheese

Apple slices

Toasted baguette slices or crackers

 

Combine dried cranberries, water, sugar, and ginger in a small saucepan. Bring to boiling. Cover and remove from heat. Let stand for 15 minutes. Snip any large pieces of mango chutney. Stir chutney into cranberry mixture. Cover and chill at least 2 hours. Serve cranberry chutney with soft cheese or cream cheese, apple slices, and crackers, or with toasted baguette slices. Makes about 1-1/3 C. chutney (twenty-one 1-T. servings). Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.

Roasted Pepper Roll-Ups

Roasted Pepper Roll-Ups

1 15-ounce can white kidney beans, rinsed and drained

1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened

1/4 C. packed fresh basil

1 T. fat-free milk

2 small cloves garlic, quartered

1/8 tsp. freshly ground black pepper

1/3 C. roasted red sweet peppers, drained and finely chopped

6 6-inch flour tortillas

1 C. packed spinach leaves

 

For filling, in a blender or food processor combine the beans, cream cheese, basil, milk, garlic, and black pepper. Cover and blend or process until smooth. Stir in roasted sweet peppers. To assemble, spread about 1/3 C. of the filling evenly over each tortilla to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 hours to 24 hours. To serve, use a sharp knife to cut roll-ups crosswise into 1-1/2-inch slices. Serve immediately.

 

Yield: 6 servings

Calories: 173

Fat: 7g

Fiber: 4g

Pistachio Salmon Nuggets

Pistachio Salmon Nuggets

1 lb. fish, salmon fillet, 1 inch thick

2 T. water

2 T. soy sauce, reduced-sodium

1 T. ginger, fresh, grated

2 tsp. oil, toasted sesame

1 T. oil, cooking

1 T. nuts, pistachio, finely chopped

 

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch chunks. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine the water, soy sauce, ginger, and the 2 tsp. sesame oil or cooking oil. Pour marinade over salmon chunks in bag. Seal bag; turn to coat salmon. Marinate in the refrigerator for 30 minutes, turning bag occasionally. Drain salmon, discarding marinade. In a large nonstick skillet, heat the 1 T. cooking oil over medium-high heat. Add half of the salmon chunks to skillet; cook and gently stir for 3 to 5 minutes or until fish flakes easily with a fork. Remove from skillet and place on paper towels. Cook and stir remaining fish; remove and place on paper towels. Transfer to a serving dish and sprinkle with pistachio nuts.

Crispy Parmesan Chips

Crispy Parmesan Chips

30 wonton wrappers

Nonstick spray coating

2 T. olive oil

1 clove garlic, minced

1/2 tsp. dried basil, crushed

1/4 C. grated Parmesan or Romano cheese

 

Use a sharp knife to cut wonton wrappers diagonally in half to form 60 triangles. Spray a baking sheet with nonstick coating. Arrange one-third of the triangles in a single layer on prepared baking sheet. In a small bowl stir together the olive oil, garlic, and basil. Brush the wonton triangles lightly with some of the oil mixture; sprinkle with some of the Parmesan or Romano cheese. Bake in a 350 degree F oven about 8 minutes or until golden brown. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and Parmesan or Romano cheese

Tangy Lemon-Caper Dip

Tangy Lemon-Caper Dip

1 8-oz.carton light sour cream

1/2 C. plain low-fat yogurt

1 T. drained capers, finely chopped

2 tsp. snipped fresh dill or thyme or 1/2 tsp. dried dill or dried thyme, crushed

1/2 tsp. finely shredded lemon peel

Finely shredded lemon peel (optional)

Fresh dill or thyme (optional)

Assorted vegetable dippers

 

In small bowl stir together sour cream, yogurt, capers, the 2 tsp. snipped dill, and the 1/2 tsp. lemon peel. To serve, top with additional lemon peel and additional fresh dill or thyme. Serve with vegetable dippers.

Rosy Seafood Sausage

Rosy Seafood Sausage

2 lb. salmon fillets

2 C. water

2 C. dry white wine

4 T. (1/2 stick) unsalted butter

2 carrots, peeled and minced

2 leeks, well rinsed, dried, and minced

2 ripe tomatoes, seeded and chopped

1/2 C. chopped fresh dill

1/2 C. fresh bread crumbs

2 egg whites

2 T. Pernod

2 T. fresh lemon juice

1 C. heavy or whipping cream

1 tsp. dried tarragon

Pinch ground nutmeg

Pinch cayenne pepper

Salt and freshly ground black pepper, to taste

8 ounces fresh bay scallops, halved

Tomato Beurre Blanc

 

Poach the salmon fillets in the wine, and water in a large skillet just until cooked through. Cool and flake the salmon meat, removing all the bones. Refrigerate covered until cold. Melt the butter in the skillet over medium-high heat. Add the carrots and leeks and sauté for 7 minutes. Add the tomatoes and cook for 2 minutes more. Remove from heat and stir in the dill and bread crumbs. Process the salmon in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the Pernod, lemon juice, and cream and process until very smooth. Season with the tarragon, nutmeg, cayenne, and salt and pepper to taste. Remove to a large mixing bowl. Add the vegetable mixture and the halved bay scallops to the salmon mixture and stir to combine. Lay out a large sheet of strong plastic wrap. Shape a sixth of the seafood mixture into a log, 6 inches long and 1-1/2 inches wide, in the center of the plastic wrap. Wrap up very securely and twist each end of the plastic very tightly to make a mock sausage casing. Secure the ends with kitchen string if necessary. Repeat with the remaining seafood mixture to make 6 sausages. Refrigerate the sausages until firm, about 3 hours. When ready to cook, fill a large Dutch oven or stockpot with water and heat to boiling. Add the sausages, still wrapped in plastic wrap, and simmer for 15 minutes, turning once halfway through the cooking time. Remove the sausages from the water. Unwrap and cut into thin slices. Serve hot, napped with Tomato Beurre Blanc.

Tomato Beurre Blanc for Seafood

Tomato Beurre Blanc for Seafood

1 C. fish stock, preferably homemade

1 C. dry white wine

1 ripe medium-size tomato, seeded and finely chopped

2 T. finely chopped fresh basil

3/4 C. plus 2 T. (1-3/4 sticks) unsalted butter, cut into small pieces

Salt and freshly ground black pepper, to taste

2 tsp. fresh lemon juice

1 T. snipped fresh chives

 

Heat the stock, wine, tomatoes, and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 C.. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot.

Rosy Beurre Blanc

Rosy Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. white wine vinegar

2 T. Cream

1 T. Tomato Paste

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the vinegar and reduce a glace. Stir in cream and tomato paste; reduce mixture by 1/3. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.

Beurre Blanc

Beurre Blanc

2 T. shallots, finely minced

1/4 C. white wine or dry vermouth

1/4 C. white wine vinegar

4 ounces unsalted butter, cut into pieces

Salt to taste

White pepper to taste

Lemon Juice

 

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace (until syrupy). Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat, or the sauce will break. Taste and adjust seasonings, adding drops of lemon juice if more acidity is needed. Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos

Tomato Ginger Vinaigrette

Tomato Ginger Vinaigrette

1/2 pound of Roma-style tomatoes (2 average-sized), seeded and chopped

2 tsp. finely grated, peeled, fresh gingerroot

2 T. double strength chicken broth

1 large garlic clove, finely minced

2 T. balsamic vinegar

2 T. red wine vinegar

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 C. extra-virgin olive oil

Salt and pepper to taste

 

In a blender, blend together the tomatoes, gingerroot, chicken broth, garlic clove, balsamic vinegar, red wine vinegar, salt and pepper. With motor running add oil in a stream; blend until emulsified (the mixture will appear creamy and slightly thick. Vinaigrette may be made 1 day ahead and chilled, covered. Bring the vinaigrette to room temperature and whisk before serving. Makes about 2 C..

Hot Tomato Vinaigrette

Hot Tomato Vinaigrette

2 C. broth (either vegetable or chicken)

1/4 C. finely chopped shallot

1 clove garlic, peeled, crushed and chopped

5 T. extra-virgin olive oil

4 ripe Roma-style tomatoes, seeded and chopped

1 fresh thyme sprig

2 T. lemon juice

1 T. water

4 T. butter

2 T. balsamic vinegar

2 T. red wine vinegar

Salt and pepper to taste

 

Simmer the broth in a pan until it has been reduced to 1/2 C.. (Tip: to determine what level the broth will be at when it has reduced to 1/2 C., first fill the pan with 1/2 C. of water, then stick a chopstick or knife into the liquid and mark the level it reaches on the chopstick or knife.) In a skillet, sauté the shallot and garlic in 1 T. of the olive oil over medium low heat. Add the tomatoes and sprig of fresh thyme and cook until the all of the liquid from the tomatoes has evaporated. Meanwhile, prepare the “beurre fondu” by heating the lemon juice and water, then whisking in the butter. Scrape the tomato (coulis) mixture into a blender. Add the broth reduction, the balsamic vinegar and the red wine vinegar and blend briefly, just to puree the tomatoes. Scrape the mixture into a small bowl, then whisk in the “beurre fondu” and remaining 4 T. of olive oil. Adjust the sauce’s seasonings by adding additional vinegar, olive oil, a bit of butter and salt and pepper to taste. Delicious with seafood.

Rosemary-Apple Vinaigrette

Rosemary-Apple Vinaigrette

1 tart apple (about 4 ounces) such as a Granny Smith, cored, peeled and cut into 1/4 -inch thick slices

1/4 C. apple cider vinegar, plus 2 T.

2 T. minced shallots

2 T. plus 1 tsp. sugar

1 1/2 tsp. chopped fresh rosemary

1/4 tsp. freshly ground black pepper

1 1/2 tsp. Dijon mustard

1 tsp. soy sauce

1/2 tsp. salt

1 1/2 tsp. green onions

1/2 C. vegetable oil

 

Combine the apples, cider vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the apples are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor. Add the mustard, soy sauce, salt and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified (the mixture will appear thick, with the consistency similar to mayonnaise). Remove from the blender and refrigerate in an airtight container until ready to use. (The vinaigrette will keep for up to 1 week refrigerated.)

Burgundy Vinaigrette

Burgundy Vinaigrette

1 1/2 T. Dry Red Wine

1 1/2 T. Red Wine Vinegar

1 clove Garlic, minced

1 tsp. Dijon Mustard

1/2 tsp. Salt

2 tsp. Brown Sugar

1/2 tsp. Worcestershire

2 T. Tomato Puree

1 Egg, lightly beaten

2 T. EVOO

2 T. Corn Oil

 

Whisk together wine, vinegar, garlic, mustard, salt, sugar, Worcestershire and tomato puree in a small bowl. After salt and sugar are dissolved, slowly whisk in egg and oils.

Roasted Bell Pepper Salad

Roasted Bell Pepper Salad

3 assorted bell peppers (red, orange, and yellow)

1/8 C. extra-virgin olive oil

1/8 C. chopped fresh Italian parsley

1 garlic clove, minced

Pinch of crushed dried red pepper

Salt to taste

 

Char peppers over open flame, on a grill pan, or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips. Place peppers in medium bowl. Add all remaining ingredients and toss to coat and serve.

Pimento Cheese Spread

Pimento Cheese Spread

Small jar of pimentos with juice

2 T. finely minced onion

1 finely minced garlic clove

Dash of cayenne pepper

Splash of Worcestershire sauce

1 T. pickle juice

2 oz cream cheese

Sharp Cheddar (about 1 1/2 C. grated)

 

Mix together everything except the cheddar until smooth, then fold in the grated cheddar, cover, and let sit in fridge until ready to use. Bring to room temp before slathering on burgers, spreading on toast, or dolloping onto an omelet.

Stuffed Chicken Thighs

Stuffed Chicken Thighs

4 oz. thinly sliced prosciutto, cut into ¼ in wide strips

1 ½ c. fresh bread crumbs

1 ½ c. freshly grated Parmigiano Reggiano

½ c. grated provolone

2 large eggs, beaten

¼ c. finely chopped Italian parsley

1 bunch basil leaves

1 T chopped fresh rosemary

Zest of 4 lemons

12 boneless skinless chicken thighs.

 

Mix ingredients for filling together. Pound thighs between sheets of parchment paper until 1/2 inch to 1 inch thick. Put a spoonful or two of filling into each thigh, roll, and secure with three pieces kitchen twine. Arrange chicken legs, seam side down, in a baking dish. Season with salt and pepper and roast 35-40 minutes or until golden. Allow to rest for 10 minutes, remove kitchen twine (a pair of scissors works wonderfully) and serve whole or sliced.

Shortcut Fish Fumet

Shortcut Fish Fumet

1 1/2 C. bottled Clam Juice

1 C. Water

1 C. Dry White Wine

1 Onion, chopped

6 parsley stems

 

Simmer all ingredients together for about 30 minutes, allowing liquid to reduce to 2 C. Strain.

Classic Fish Fumet

Classic Fish Fumet

1 T. unsalted butter

1 C. sliced onion

3 parsley stems

2 1/2 lb. fish bones (no heads), well rinsed under cold water, such as halibut

3/4 C. dry white wine

1 T. lemon juice

2 quarts cold water

1/4 C. mushroom trimmings

1 T., roughly chopped garlic

1/2 tsp. fresh thyme leaves

3 thin slices lemon

Salt and freshly ground black pepper

 

Set a 1-gallon stockpot over a medium-heat and add the butter to the pan. When the butter has melted, add the onion, parsley and fish bones to the pot. Sweat the onions, parsley and bones by covering the pot for 5 to 7 minutes. Uncover the pot and add the white wine and lemon juice to the pot. Stir gently and cover with the cold water. Add the remaining items to the stockpot and raise the heat. Bring the contents of the pot to a boil, and reduce to a simmer. Cook the stock for 45 minutes to 1 hour. Strain and cool the stock in an ice bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.

Mongolian Beef

Mongolian Beef

1 lb flank steak, thinly sliced crosswise

1/4 C. of cornstarch

3 tsp. vegetable oil, divided

1/2 tsp. grated ginger

1 T. minced garlic

1/2 C. water

1/2 C. of low-sodium soy sauce

1/4 C. brown sugar (measured, not packed)

3/4 tsp. red pepper flakes

1 large green onion, sliced thinly

 

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer. Heat 1 1/2 tsp. oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve.

Octopus Tidbits

Octopus Tidbits

2 C. octopus

2 eggs

2 tsp. dill weed

2 T. finely chopped onions

1/2 C. breadcrumbs

1/4 C. butter or margarine, melted

 

Boil fresh octopus for at least 10 minutes. Remove skin. The skin and suckers will “slip” off the tentacles when it is cooked. Prepare cooked octopus for tidbits by grinding as you would hamburger. Once is sufficient. No further tenderizing is necessary. Mix ingredients together. Form into balls no larger than 1″ in diameter. Roll in bread crumbs to coat. Pan fry in butter or margarine until golden brown. Garnish with lemon, lime, tomatoes or lettuce.

Traditional Abalone

Traditional Abalone

1/2 pound abalone without shell

1 1/2 C. seasoned dry bread crumbs

2 eggs, beaten

2 T. milk

1 C. olive oil for frying

1/2 C. ketchup

1 T. prepared horseradish

1 tsp. lime juice

chopped fresh parsley for garnish

 

Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use. Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat. Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

Wild Mushroom Stuffing

Wild Mushroom Stuffing

2 C. hot water

1 ounce dried porcini mushrooms

1 3/4 lb. egg bread – crust trimmed, and cut into 3/4 inch cubes

1 C. chopped hazelnuts

6 T. unsalted butter

3 leeks, coarsely chopped

1 C. chopped shallots

1 1/4 lb. crimini mushrooms, sliced

1/2 pound shiitake mushrooms, sliced

2 C. chopped celery

1 C. chopped fresh parsley

3 T. chopped fresh thyme

2 T. chopped fresh sage

salt and pepper to taste

2 eggs, lightly beaten

3/4 C. chicken broth

 

Soak porcini mushrooms in 2 C. hot water until the mushrooms are soft, about 30 minutes. Reserve soaking liquid, and chop mushrooms coarsely. Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes on baking sheets in a single layer. Bake until beginning to brown, about 15 minutes. Spread hazelnuts in a single layer on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned. Melt butter in a Dutch oven over medium heat. Cook leeks, shallots, and crimini and shiitake mushrooms in the butter until tender, about 15 minutes. Mix in celery and porcini mushrooms, and cook for 5 minutes. Transfer to a large bowl, and mix with toasted bread cubes and nuts. Season with parsley, thyme, sage, salt, and pepper. Stir in beaten eggs. Combine broth and 3/4 C. reserved porcini soaking liquid; add just enough broth mixture to the stuffing to moisten. Transfer stuffing to a buttered 10×15 inch baking dish. Cover with buttered foil, and bake in preheated oven until heated through, about 1 hour. Uncover, and bake until top is crisp, about 15 minutes.

Fried Razor Clams

Fried Razor Clams

1/4 C. lime juice (2 large limes)

4 razor clams

Buttermilk, for dipping

Panko, for breading

2 T. peanut oil

1/4 C. unsalted butter (1/2 stick)

Salt and pepper

 

Drizzle lime juice on clams, dip in buttermilk, dredge in Panko. Refrigerate about 10 minute to set breading. In a pan large enough to hold clams without them touching, heat oil and butter on medium-high until foaming stops. Salt and pepper clams to taste and sauté until golden, about 1 minute on each side.