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.

G & G’s Club Pimento Cheese Spread

G & G’s Club Pimento Cheese Spread

1 cup Duke’s mayonnaise

½ cup sour cream

½ cup cream cheese

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tsp. hot sauce

½ tsp. garlic, minced

2 lbs. white cheddar cheese, shredded

2 cups piquillo peppers, diced and drained

¼ cup pickled red onions (recipe follows)

1 bunch chives, thinly sliced

Pinch black pepper

 

pickled red onions (Yield: ¼ cup)

 

¼ cup water

¼ cup apple cider vinegar

¼ tsp. salt

¼ tsp. sugar

¼ cup red onions, diced

 

Make the pickled red onions: In a small pot, bring water, vinegar, salt, and sugar to a boil, then pour in the red onions. Cover with a paper towel to keep the onions submerged, and pickle for at least ten minutes. Drain the onions and let cool. Pickled onions can be made up to one month in advance. Refrigerate in an airtight container. In a food processor, puree mayonnaise, sour cream, cream cheese, Dijon mustard, Worcestershire sauce, hot sauce, and garlic.  Transfer mixture to a large mixing bowl and add remaining ingredients. Mix until thoroughly incorporated.

Ways to use:

1. Serve on small baguette rounds
2. Spread on half and English muffin and broil until cheese bubbles
3. Add to a grilled burger
4. Tuck it inside a baked potato
5. Add to a BLT
6. Pimento Grilled Cheese Sandwich
7. Add a dollop to the top of a small biscuit, garnish with a bit of prosciutto and a piece of baby arugula or microgreens
8. Replace some of the mayo in deviled eggs with pimento cheese
9. Spread on celery sticks

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.

Anise Hyssop Pear Tart

Anise Hyssop Pear Tart

3 large Bartlett Pears

 

1 to 1 1/2 C. coarsely chopped Anise Hyssop Leaves and Flowers

2 C. Half and half

2 T. Cornstarch

2 Egg yolks

Pernod Liquid to taste, optional

 

1/2 C. cold Butter

3oz. cold Cream Cheese

1 C. Flour

 

3-4 fresh or dried Anise Hyssop Flower Stalks, for garnish

 

In a saucepan, combine chopped anise hyssop leaves and flowers and half-and-half. Slowly bring to a simmer. Remove from heat and allow anise hyssop to steep for 2 to 3 hours. With a knife, decoratively score round sides of pears. Lay pears, flat side down, in a buttered 9×13″ pan. Cut butter and cream cheese into cubes. Combine in a food processor with flour. Whirl until mixture holds together. Press this dough evenly over bottom and sides of an 11″ tart pan with removable bottom. In a 375 F. oven, set pastry on a low rack and pears on a rack above. Bake until crust is golden and pears turn brown, 20 to 30 minutes. Cool. Strain and discard the leaves from the half-and-half. In a saucepan, mix sugar and cornstarch, then stir in the cooled half-and-half. Stir over medium-high heat until boiling. Stir some of the cream into the egg yolks, then add the yolks and cream back to the pan and stir 1 minute. Stir in Pernod if desired. Pour hot anise hyssop cream into crust. Set pears, round side up, in cream. Let cool, cover lightly, and chill 8 hours or overnight. Before serving, scatter anise hyssop florets between the pears and place a small leaf cluster in the center of the tart.

Mussel Chowder

Mussel Chowder

5 lb. mussels, in shells

1 C. dry white wine or water

1 lb. thin-skinned potato

1 onion (1/2 lb.)

1 stalk celery (3 oz.)

2 T. butter or margarine

2 tsp. curry powder

1 1/2 tsp. dried basil

1 (28 ounce) can tomato sauce

2 C. whipping cream

Salt and pepper

 

Scrub mussels in cool water and pull off beards; discard any whose shells don’t close when tapped. In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes. Pour into a colander set in a large bowl to collect juices. Let mussels stand until cool enough to touch. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Peel and chop onion. Rinse celery and cut into 1/2-inch pieces. In the pan used for mussels, melt butter over medium heat. Add onion and celery; stir often until onion is limp, 6 to 8 minutes. Add curry powder and basil; stir until spices become more fragrant, about 30 seconds. Pour mussel juices from bowl into pan. Add tomato sauce, cream, and potatoes. Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes. Meanwhile, remove mussels from shells; discard shells. Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes. Add salt and pepper to taste. Ladle into bowls.

Brown Butter Pear Tart with Anise Seeds

Brown Butter Pear Tart with Anise Seeds

Brown Butter Pear Tart with Anise SeedsPastry:

1 3/4 C. flour

1/3 C. sugar

1/4 tsp. salt

10 T. (5 ounces) unsalted butter, chilled and cut into 1/4-inch slices

1 large egg

1 tsp. vanilla

 

Filling:

4 ounces (1 stick) unsalted butter

2 large eggs

2/3 C. sugar

1/3 C. flour

1/2 tsp. vanilla

1/2 tsp. anise seeds

4 firm, ripe Bartlett pears, about 5 ounces each

 

1/3 C. strained apricot jam

 

For the pastry: Put the flour, sugar and salt in a food processor bowl. Process just to blend ingredients. Scatter butter slices over the flour mixture, and process with on/off bursts until the mixture has the consistency of cornmeal. Whisk egg and vanilla in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process just until the ingredients form a ball. (At this point, the dough may be stored, wrapped in plastic, in the refrigerator up to 3 days or frozen up to two weeks.) Adjust the rack in the middle of the oven and preheat the oven to 350°. On a lightly floured work surface roll the dough to a 13-inch circle, about 1/8-inch thick. Lift the dough onto the rolling pin and transfer it to an 11-inch ungreased tart pan with a removable bottom. Fit dough into pan; roll pin over pan to trim dough even with the top of the pan. Set aside while finishing the tart. Any excess dough may be used to form small tartlets. (The unbaked tart shell may be refrigerated in its pan, securely covered with plastic wrap, up to 3 days or frozen up to one week.) Bring dough to room temperature before baking. Prick the dough a few times on the bottom. (No need to weight it with beans or rice.) Bake for 20 to 25 minutes or until set, ivory-colored and no longer shiny on top. Check after 15 minutes of baking, and gently prick any area that puffs slightly. Remove to a wire rack to cool while preparing the filling. Increase oven temperature to 375°. For the filling: In a small saucepan, melt the butter over medium-low heat until the milk solids in the butter turn brown (not black), about 5 minutes. Remove from heat, and pour into a small bowl to cool, about 15 minutes. In a medium bowl, whisk the eggs. Whisk in the sugar, then the flour, vanilla and anise seeds. Gradually whisk in the cooled brown butter. Set aside while preparing the pears. Peel, halve and core pears, then cut each pear half crosswise into 1/8-inch slices, without cutting though all the way. With your fingertips gently press down on the slices to fan them. To assemble: Pour about three-quarters of the filling into the partially baked shell. Use a metal spatula to help transfer each sliced pear to the pastry shell so that the pear’s wider portion rests close to the outer edge of the pastry while the narrow portion points toward the center. Depending on the width of the pears you might have one pear half that doesn’t fit. (A snack for the baker.) Carefully pour the remaining filling around the pears (not over them). The tart shell will be filled to almost the top of crust. Though it puffs during baking without overflowing, place it on a baking sheet for security. Bake for 50 to 60 minutes or until both the filling and crust are golden. As the tart bakes, the pears release their juices, which accumulate a bit on top in the center of the tart. The edges of the tart will appear quite brown toward the end of baking; however, the pastry underneath the filling is pale gold. Remove the tart to a wire rack. Cool for 15 minutes before removing the metal tart ring. If any filling baked onto the rim of the tart, gently poke the tip of a toothpick or small knife around the stuck portion of dough to free it from the pan. Set the tart on a serving plate and gently brush warm apricot jam lightly over the top. Serve warm or at room temperature.

 

Lemongrass Beurre Blanc

Lemongrass Beurre Blanc

1 C. white wine vinegar

2 medium shallots, peeled and minced

2 stalks lemongrass, thinly sliced

1 C. unsalted butter, cut into tablespoons

Salt and white pepper to taste

1/4 C. rice wine vinegar

1 C. white wine

3 T. heavy cream

 

Combine both vinegars, wine, shallots and lemongrass in a medium saucepan and reduce over a medium high heat until the liquid is almost gone. Add cream, return to boil, then reduce heat to low and begin whisking in butter, a few T. at a time, until all are incorporated and sauce is homogenous. Taste for acidity, add salt and pepper to taste. The sauce should taste slightly acidic, forming a pleasant balance with the richness of the butter and yet not be too tart. Reserve warm until ready for service.

Walt’s Wharf Oak Grilled Artichoke

Walt’s Wharf Oak Grilled Artichoke

4-6 Artichokes

1/4 C. Sesame Oil

1/4 C. Olive Oil

3 T. Honey

2 T. Lemon Juice

2 tsp. Season Salt

2-3 oz Worcestershire

1 C. Mayonnaise

 

Combine all ingredients except artichokes and set aside to allow flavors to meld. Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the flower. Grill over any type of barbecue. Baste with garlic butter and grill until the artichokes are hot. Serve with dipping sauce.

Grilled Endive with Smoked Salmon and Lemongrass Beurre Blanc

Grilled Endive with Smoked Salmon and Lemongrass Beurre Blanc

3 heads of Belgian Endive (or try Escarole)

1 T. finely chopped lemongrass

3 T. champagne (or sweet white wine)

1 stick unsalted butter, cold

1/4 lb. smoked salmon

2 T. olive oil

Sea salt, to taste

 

Preheat your grill over low heat. If your grill has multiple zones, set the front zone to medium high and leave the back zone off. You can also make this recipe in the oven, but you’ll miss all the sunshine flavor. Slice each head on endive lengthwise and coat all sides with olive oil. Lightly salt both sides of the endive. Place the endive, round side down, on the cool area of your grill and close the lid. Grill, turning once, for 15 minutes per side. Meanwhile, in a small saucepan, add the lemongrass and sweat it for 1-2 minutes over medium heat. Add the champagne or wine and boil for another 1-2 minutes or until the liquid has reduced to a syrupy consistency. Remove the pan from the heat and let it cool for 1-2 minutes. Working 1 tsp. at a time, add the cold butter while constantly whisking. The butter should not melt right away and at no point should it start to bubble. Wait until each tsp. of butter is completely absorbed until you add the next one. If the butter stops melting in to the sauce, put the pan over low heat for just a moment. Just don’t stop whisking! Once the butter is completely added, your sauce is done. Crumble some of the smoked salmon over the cut side of the endive and top with a small amount of the beurre blanc. Season with a sprinkling of sea salt, to taste.

Chicken with Ginger-Lemongrass Beurre Blanc

Chicken with Ginger-Lemongrass Beurre Blanc

2 tsp. lemongrass

2 tsp. fresh ginger

8 T. cold, unsalted butter

2 T. rice wine vinegar

2 T. white wine

Lemon or lime juice (for finishing)

Salt (to taste)

White pepper (to taste)

2 single chicken breasts, boneless skinless

2 tsp. grape seed or vegetable oil

Salt (to taste)

Freshly ground black pepper (to taste)

 

To prepare the beurre blanc, first finely mince the lower third of the lemongrass stalk. Next, finely mince the ginger. Cut the cold butter into T.-size pieces and set aside. Gather the rice wine vinegar, white wine and lemon or lime (if using). Place a small saucepan over medium heat. Add the lemongrass, ginger, rice wine vinegar and white wine. Bring to a simmer and reduce the liquid by about two-thirds until it reaches a syrupy consistency. Turn the heat to the lowest setting and whisk in the cold butter one piece at a time to slowly form the emulsion. Once all of the butter has been incorporated, season with salt and pepper. You may want to add a few drops of lemon or lime juice to brighten the flavor of the sauce. Monitor the sauce closely while you cook the chicken. Keep the sauce warm to the touch and whisk often to prevent it from splitting. You may need to turn the heat off and on to keep it at the correct temperature. The heat does not always need to be on, as the residual heat from the pan will keep it warm. To prepare the chicken, slice each breast on a bias into 3 equal pieces. Cover with plastic wrap and gently pound each piece to flatten slightly. Season each side with salt and pepper to taste. Preheat a stainless-steel pan over medium-high heat. Once hot, add the oil and pan fry the chicken on both sides until nice and golden. Once the chicken is done, remove from the pan, cover and let rest. Just before serving, strain the sauce. Plate the chicken and spoon the sauce over top. Serve the dish with steamed snap peas or any other green vegetable.

Red Pepper Cole Slaw

Red Pepper Cole Slaw

2 Red Bell Peppers, cut into 2 inch strips and the strips sliced into matchsticks

3 Red Bell Peppers, charred and peeled, diced (see note below)

1/2 Head Cabbage, medium to large size, sliced thin

1/2 Large Spanish Onion, small dice

2 T. Cracked Black Pepper

1 tsp. Kosher Salt

1 C. Mayo

1/3 C. Fresh Squeezed Lemon Juice

 

Mix all ingredients well. Wrap and refrigerate for several hours before serving. The extra time allows the flavors to blend. Note: To make roasted red peppers, place washed whole peppers on open flame gas stove burners and turn with tongs as each side becomes black. If you don’t have a gas stove, use a grill or the oven broiler. The key is to blacken the skin evenly on all sides and tops and bottoms. Once the peppers are completely charred place them in bowl and cover with plastic wrap. Allow to sit for 30 minutes until cool. Using a paring knife, gently remove the stem, the seeds and the char. Leave tiny bits of char to add flavor. Peppers can be prepared a day in advance.

Lemongrass Beurre Blanc with Steamed Mussels

Lemongrass Beurre Blanc with Steamed Mussels

2 T. Lemongrass, finely chopped

1 T. Lemon juice

2 T. Rice wine vinegar

½ tsp. Smooth Dijon mustard

1/4 C. White wine

2 T. Heavy cream

½ pound Butter, cold & cut into cubes

2 T. Honey

To taste Salt and pepper

1 pound Green-lipped mussels on the half shell

 

Add first five ingredients to a small saucepan and bring to boil over medium heat. Reduce mixture until syrupy (be careful here not to burn it). Add cream, and continue to reduce slightly. While whisking add the cubed butter. This is the tricky part. You want to make sure the sauce doesn’t get over about 150 degrees (Hot to touch). The best way is to turn down the heat and keep moving the pan on and off the heat, especially with an electric burner, which does not change temperature quickly. Whisk continuously until the butter has incorporated into the sauce. Add honey, and season to taste with salt & pepper and reserve. Preheat oven to 400º. Place mussels, shell side down, on a baking pan. Sprinkle a little water on each mussel and top with a spoonful of the mustard greens. Bake in oven for about 5 minutes, or until hot. Remove from oven and carefully place on serving dish. Put approximately ½ tsp. of the beurre blanc on each mussel. Serve right away.

Shrimp in Lemon Grass Broth

Shrimp in Lemon Grass Broth

3 C. fish or chicken stock

1 Spanish onion thinly sliced

1 tsp. minced ginger

2 stalks lemongrass, chopped

Pinch crushed hot red pepper flakes

1 bunch scallion minced

1 red pepper julienne

1/2 C. broccoli florets

1 lb sea shrimp

 

In a small soup pot, brown the onions and ginger, add the stock and lemongrass, pepper flakes, and soy sauce. Bring to a boil, then lower flame very low, cover, and let steep 30 minutes. Strain the broth, reserve the liquid, and discard the cooked lemongrass broth. Place the broth in another small sauce pot, add the remaining ingredients, and simmer for 5 minutes. Ladle into 4 bowls, and serve immediately. Garnish with a piece of lemongrass.

Olive Oil Mashed Potatoes with Rosemary and Black Olives

Olive Oil Mashed Potatoes with Rosemary and Black Olives

3 lb. russet baking potatoes, peeled and cut into 2-inch pieces

Coarse salt and freshly ground black pepper

1/4 C. good-quality extra-virgin olive oil

1 T. finely chopped fresh rosemary

1/2 C. finely chopped pitted black olives

 

In a large pot, cover the potatoes with salted water. Bring the water to a boil, reduce heat to medium-low, and simmer until the potatoes are very tender, about 20 minutes. While the potatoes are cooking, heat the oil and rosemary in a small saucepan over medium-low heat until it is fragrant, about 4 minutes. (If wisps of smoke start to rise off the surface of the oil, immediately remove it from the heat.) Cover and set aside to steep, about 15 minutes. Drain the potatoes, reserving 1 C. of the potato water. Return the potatoes to the pot and add ½ C. of the potato water, mashing well. Slowly drizzle in the rosemary-oil and continue mashing until combined. Stir in the olives and season generously with salt and lots of pepper. Serve warm.

Souffle Omelet with Wild Mushrooms & Gruyere

Souffle Omelet with Wild Mushrooms & Gruyere

2 egg whites

2 egg yolks

Portabella, oyster, shitake

2 tsp. Grapeseed oil

2 tsp. butter

2 T. gruyere cheese

In a non-stick pan place oil and butter over low heat. Whip egg whites to medium peaks, fold in yolks. Place mixture in pan a put into a 350 convection oven for 5-7 minutes. Sauté mushrooms in 1 tsp. butter and oil. Add salt and pepper to taste. Remove omelet from oven and stuff with mushrooms and cheese. Fold onto an appropriate dish, and then serve.

Cauliflower and Kale Bake

Cauliflower and Kale Bake

1 T. extra-virgin olive oil, divided

2 onions, thinly sliced

1 bunch kale (11/4 pounds), tough stems removed and leaves coarsely chopped (10 C.)

3/4 C. vegetable broth

3 pounds cauliflower, cut into florets (8 C.)

8 ounces firm tofu, crumbled

1 C. shredded reduced-fat sharp cheddar cheese

1 C. Italian-flavored whole-wheat bread crumbs

3 garlic cloves, minced

Salt and freshly ground black pepper

 

Heat oven to 350°F. Lightly coat a 9- by 13-inch baking dish with cooking spray.  Heat 1 T. of the oil in a large straight-sided skillet over medium-high heat. Add onions and cook 2 minutes; reduce heat to medium. Add kale and broth; cover and cook, stirring occasionally, until kale is almost tender, about 5 minutes.  Add cauliflower, cover, and cook, stirring occasionally, until cauliflower is crisp-tender, about 8 minutes. Season with salt and pepper to taste and transfer mixture to baking dish.  Combine tofu, cheese, bread crumbs, garlic, 1/4 tsp. salt, and  1/4 tsp. pepper in a bowl; stir to mix well. Spoon evenly over the vegetables. Bake, uncovered, until cheese melts, about 20 minutes.  Let stand 5 minutes before serving.

 

Yield: 4 servings

Calories: 300

Fat: 15g

Fiber: 7g

Herbed Ricotta Cherry Tomatoes

Herbed Ricotta Cherry Tomatoes

8 cherry tomatoes, stems removed

Salt

2 1/2 dry-pack sun-dried tomato halves

3 T. part-skim ricotta cheese

1/4 T. grated Parmesan cheese

1/4 T. snipped fresh chives

1/2 clove garlic, minced

Pinch of ground black pepper

1/2 T. minced fresh basil

 

Cut a thin slice from the top of each cherry tomato. Carefully scoop out the seeds and flesh, leaving the shell intact. Lightly salt the insides of the tomatoes to draw out excess liquid. Invert on a rack to drain for 10 minutes. Rinse the tomatoes and set aside.  Meanwhile, place the sun-dried tomatoes in a small bowl. Cover with boiling water and set aside for 15 minutes, or until softened. Remove the tomatoes from the water. Finely chop the tomatoes and transfer to a medium bowl. Stir in the ricotta, Parmesan, chives, garlic, and pepper. Mix well.  Spoon the cheese mixture into a pastry bag fitted with a small star tip. Pipe the mixture into each cherry tomato. Sprinkle each with a small amount of the basil. Serve chilled or at room temperature.  The sun-dried tomato soaking liquid may be reserved to use in sauces, soups or other dishes where a rich tomato flavor is desired. Freeze the liquid in an airtight container until ready to use.

 

Herbed Ricotta Snow Peas : Replace the cherry tomatoes with 8 snow peas. Remove the strings and ends from the snow peas. In a medium saucepan, bring a small amount of water to a boil. Add the snow peas and cook for 2 minutes. Drain and rinse with cold water.

 

Yield: 2 servings

Calories: 86

Fat: 2.5g

Fiber: 2.1g

Chicken Capri

Chicken Capri

1 C. reduced-fat ricotta cheese

1/2 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. ground black pepper

4 boneless, skinless chicken breast halves

1/2 tsp. garlic powder

2 T. extra virgin olive oil

1 C. crushed tomatoes

4 slices reduced-fat mozzarella cheese

 

In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.  Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool.  Preheat the oven to 350°F.  Spoon 1/4 C. of the cheese mixture and 1/4 C. tomatoes onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170°F and the juices run clear.

 

Yield: 4 servings

Calories: 340

Fat: 15g

Fiber: 1g

Roasted Asparagus with Lemon Zest and Shaved Parmesan

Roasted Asparagus with Lemon Zest and Shaved Parmesan

6-8 asparagus spears, ends trimmed

1 T. olive oil

1/4 C. Parmesan, shaved with vegetable peeler or grater

zest of half a lemon

pinch of kosher salt

pinch ground black pepper

 

Toss asparagus with oil, salt, and pepper. Lay out flat in toaster oven and toast on highest setting, making sure they don’t burn. Once stalks brown slightly and become tender, remove from heat. Toss with zest and cheese. Enjoy.

Green Bean and Sweet Onion Fatoush

Green Bean and Sweet Onion Fatoush

Salad:

1/2 pound green beans, trimmed and cut into 1-inch pieces

1 C. sugar snap peas, sliced lengthwise

1 C. snow peas, sliced lengthwise

1 large cucumber, peeled, seeded, and cut into 3/4-inch chunks

1/2 medium Vidalia onion, diced (about 1/2 C.)

3 whole-wheat pita rounds

2 tsp. extra-virgin olive oil

Salt and pepper

4 oz. feta cheese, crumbled

 

Lemon-Tarragon Vinaigrette:

1 large lemon

2 cloves garlic, minced

1/4 C. olive oil

1/4 C. minced fresh tarragon leaves

Salt and pepper

 

In a medium saucepan over high heat, cook beans and peas in salted boiling water for 2 minutes, until just tender. Drain and rinse in cold water. Pat dry. Heat a grill or grill pan to medium-high heat. Brush pitas with olive oil; spinkle with salt. Grill about 1 minute per side, turning once. Tear into 1-to-2-inch chunks. For vinaigrette: Grate lemon zest and squeeze juice. Combine with remaining ingredients; whisk.

4. In large serving bowl, combine beans and peas, cucumber, onion, pita chunks, vinaigrette, and feta. Season with salt and pepper; let sit 10 minutes to combine flavors.  Tip: If the grill isn’t fired, just toast the pita rounds in a 350 degree oven for about 15 minutes.

Scallop-Asparagus Linguine

Scallop-Asparagus Linguine

1 bunch asparagus, cut diagonally into 2″ pieces 

8 ounces spinach linguine 

16 sea scallops (about 1 pound) 

ground black pepper 

1/4 teaspoon salt 

2 teaspoons olive oil 

2 tablespoons lemon juice 

strip lemon peel, 1/2″x 3″, thinly sliced 

1/4 cup water 

1/4 cup chopped fresh basil + additional leaves for garnish 

 

In a large pot, bring 3 quarts of water to a boil. Add the asparagus and cook for 1 minute, or until bright green and crisp-tender. Remove with tongs, rinse in cool water, and set aside. In the same pot, cook the linguine for about 10 minutes, or until al dente. Meanwhile, season the scallops with pepper to taste and 1/8 teaspoon salt. Heat a large skillet over medium-high heat. Add the oil to the pan. Add the scallops and cook for 5 minutes. Flip the scallops and cook for about 3 minutes, or until opaque. Remove and set aside. In the same skillet, combine the lemon juice, lemon peel, 1/4 cup of water, and the remaining 1/8 teaspoon of salt. Cook, stirring, for about 1 minute, or until slightly reduced. Drain the pasta and toss with the asparagus, chopped basil, and lemon juice mixture. Serve in pasta bowls topped with the scallops and garnished with basil leaves.

 

Yield: 4 servings

Calories: 340

Fat: 5g

Fiber: 4g

Mediterranean Cod

Mediterranean Cod

1/4 C. sun dried tomato pesto 

1 lb cod fillets, cut into 4 portions 

2 bulbs fennel (3/4 lb), trimmed, halved, and sliced very thin crosswise 

2 T. chopped fennel fronds 

1/4 C. halved pitted kalamata olives 

1 C. whole fresh parsley leaves 

1 1/2 tsp. lemon juice 

1 1/2 tsp. olive oil 

1/8 tsp. salt 

 

Preheat oven to 400ºF. Spoon 1 T. of pesto on each fillet. Arrange in ovenproof skillet with space in between. Roast 9 minutes, until opaque at center. Remove from oven. While cod cooks, toss sliced fennel and fronds, olives, parsley, lemon juice, oil, and salt in large bowl. Divide fennel salad among 4 plates and top each with one roasted cod portion.

 

Yield: 4 servings

Calories: 162

Fat: 4g

Fiber: 3g

Mediterranean Pasta with Shrimp

Mediterranean Pasta with Shrimp

8 ounces fusilli 

1 clove garlic, minced 

1 large onion, chopped 

2 T. dry sherry or nonalcoholic white wine 

2 T. defatted chicken broth 

1 1/3 C. defatted chicken broth 

1 can (16 ounces) reduced-sodium stewed tomatoes (with juice) 

1 jar (15 ounces) water-packed artichoke hearts, drained 

5 large pimento-stuffed green olives, sliced 

2 tsp. dried italian seasoning 

1/4 tsp. ground black pepper 

1 pound medium shrimp (40 to 50 shrimp per pound), shelled and deveined 

 

In a large pot of boiling water, cook the fusilli according to the package directions. Meanwhile, coat a large no-stick skillet with no-stick spray. Add the garlic, onions, sherry or wine and 2 T. of the broth. Cook, stirring, over medium heat for 5 mintues, or until the onions are tender. Add the tomatoes (with juice), artichokes, olives, Italian seasoning, pepper and the remaining 1/3 C. broth. Add the shrimp and simmer, uncovered, for 3 minutes, or until the shrimp turn pink. Drain the fusilli. Serve topped with the shrimp mixture.

Mediterranean Penne with Sausage

Mediterranean Penne with Sausage

2 red bell peppers, chopped 

1 small bulb fennel, quartered lengthwise and thinly sliced 

1 large onion, chopped 

1 small eggplant, peeled and cut into small chunks 

1 clove garlic, minced 

3/4 pound italian-style turkey sausage, casings removed 

1 jar (26 ounces) pasta sauce 

2 C. water 

2 tsp. fennel seeds, crushed 

1/2 tsp. crushed red-pepper flakes 

8 ounces penne pasta 

 

Coat a large nonstick skillet with nonstick spray. Add the bell peppers, fennel bulb, onion, eggplant, and garlic. Coat with nonstick spray. Cook, stirring often, over medium heat for 5 minutes, or until the fennel starts to soften. Add the sausage. Cook, breaking up the sausage with the back of a spoon, for 3 minutes, or until no longer pink. Add the pasta sauce, water, fennel seeds, and red-pepper flakes. Stir to mix. Cover and reduce the heat to low. Cook for 20 to 25 minutes, or until the vegetables are tender. Meanwhile, cook the pasta according to package directions. Reserve 1/2 C. of the cooking water. Place the pasta in a serving bowl. Top with the sauce. Add up to 1/2 C. of the reserved cooking water, if needed, for the sauce to coat the pasta.

 

Pan- Grilled Mediterranean Salmon

Pan- Grilled Mediterranean Salmon

3/4 C. chopped red onion (1/2- 3/4 medium) 

1 T. minced garlic (2-3 large cloves) 

2 tsp. crumbled dried sage 

2 tsp. canola oil 

1 can (15 1/2 ounces) no-salt-added cannellini beans, rinsed and drained 

1/2 C. fat-free, reduced-sodium chicken broth 

1/4 tsp. salt 

3 C. baby spinach 

2 tsp. flaxseed oil 

4 skinless salmon fillets (3 ounces each) 

Red-pepper flakes 

 

Combine the onion, garlic, 1 1/2 tsp. sage, and oil in a deep, wide skillet. Cover and cook over medium heat, stirring occasionally, for about 5 minutes or until the onion starts to soften. Add the beans, broth, and salt. Simmer for about 10 minutes. Stir the spinach into the beans and cook for another 2 to 3 minutes. Stir the flaxseed oil into the bean mixture. Remove the pan from the heat. Rub the salmon fillets with the remaining sage. Heat the remaining oil in a medium skillet or grill pan. Place the salmon fillets in the pan and cook for 3 to 4 minutes. Carefully turn each fillet and cook for 1 minute longer. Remove the fillets to 4 plates. Spoon the beans onto each plate. Serve with the pepper flakes.

Seared Shrimp with Ginger Stir- Fried Vegetables

Seared Shrimp with Ginger Stir- Fried Vegetables

2 ounces peeled and deveined medium shrimp 

pinch of coarsely ground sea salt 

pinch of freshly ground black pepper 

1 tsp. canola oil 

1 T. lime juice 

2 tsp. crushed fresh ginger 

1 tsp. cornstarch 

1 tsp. minced garlic 

1 tsp. toasted sesame oil 

1 C. broccoli florets 

1/2 C. snow peas 

1/2 C. matchstick-cut carrots 

1/2 C. whole shiitake mushrooms 

2 tsp. low-sodium soy sauce 

2 T. water 

 

Season the shrimp to taste with salt and pepper. Heat the canola oil in a large heavy skillet over high heat. The pan should be as hot as possible. Place the shrimp in the pan and sear for 45 to 60 seconds. Remove and set aside. In a large bowl, blend the lime juice, ginger, cornstarch, garlic, and sesame oil until the cornstarch is dissolved. Mix in the broccoli, peas, carrots, and mushrooms, tossing to lightly coat. In the same pan used for the shrimp, cook the vegetables for 2 minutes, stirring constantly. Stir in the soy sauce and water. Cook for about 10 minutes, or until the vegetables are crisp-tender. Place the vegetables on a plate and top with the shrimp.

 

Yield: 1 serving

Calories: 270

Fat: 11g

Fiber: 6g

The Greenhouse Crab Cakes

The Greenhouse Crab Cakes

High-fiber, sprouted grain bread is available in the freezer section of most grocery and natural food stores. Multigrain bread can be used as an alternative. Crab cakes are indeed a special treat, but if you ever want to enjoy other seafood cakes, simply use scallops or any mild white-fleshed fish, such as tilapia, snapper, or catfish, in this dish.

 

1 pound crabmeat 

1 egg 

1 C. finely chopped celery 

1 T. fat-free mayonnaise 

1 T. lemon juice 

1/2 tsp. ground white pepper 

1/4 tsp. curry powder 

1/8 tsp. ground red pepper 

1/8 tsp. mustard powder 

2 T. chopped fresh chives 

2 T. unseasoned dry bread crumbs 

3 drops hot-pepper sauce 

16 slices sprouted wheat bread 

 

In a large bowl, combine the crabmeat, egg, celery, mayonnaise, lemon juice, white pepper, curry powder, red pepper, mustard powder, chives, bread crumbs, and hot-pepper sauce. Toss to mix. Form into 8 patties. Heat the patties in a medium nonstick skillet over low heat until brown, 4 to 5 minutes per side. Serve warm alone, on 1 toast round, or between 2 rounds as a sandwich.

 

Yield: 8 Servings

Serving Size: 1 crab cake and 2 bread rounds (crab cake alone)

 

Calories: 203 (67)

Fat: 3.5g (2g)

Fiber: 3g (1g)