Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise

Pan-Fried Potato Cake with Onions and Bacon: Potatoes Lyonnaise

4 T. clarified unsalted butter

1 medium onion, thinly sliced

4 strips smoked bacon, cooked until crisp and then crumbled or diced

2 1/2 pounds red-skinned potatoes, peeled

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

2 T. olive oil

1 T. chopped fresh parsley leaves

Preheat the oven to 450 degrees F. Meanwhile, put 1 T. of clarified butter in a sauté pan over medium heat. Add the sliced onion and sauté until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside. With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well. Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sautéed onion over the potatoes, and then top with the remaining potatoes in an even layer. Sauté over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes. To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up. Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside. Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

Leeks Vinaigrette

Leeks Vinaigrette

8 medium leeks (3 1/2 pounds)

2 tsp. salt

2 oz thinly sliced pancetta, chilled

5 T. extra-virgin olive oil

1 T. red-wine vinegar

1 tsp. Dijon mustard

1 tsp. chopped fresh flat-leaf parsley

 

Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes. Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels. While leeks simmer, finely chop pancetta, then cook in 1 T. oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes. Whisk together vinegar, mustard, remaining 1/4 C. oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.

Summer Squash and Onion Sauté

Summer Squash and Onion Sauté

2 T. Vegetable Oil

3 small Yellow Squashes, trimmed and cut into 1/4” slices

1 small Onion, sliced

2 T. minced Fennel Fronds

1/4 C. low fat Sour Cream

Salt and Pepper

1 T. minced Fresh Chives

 

Heat oil in nonstick skillet over medium heat. Add squash and onions and toss until vegetables are coated with oil. Reduce heat to low, cover and cook, stirring occasionally, until vegetables are just tender, about 6 minutes.  Stir in fennel and sour cream; season with salt and pepper to taste. Cook, uncovered, just until heated through 1 to 2 minutes. Sprinkle with chives and serve.

Pan Roasted Squab with Cherry Balsamic Sauce, Fried Sweet Potato and Beet Nests, and Haricots Verts

Pan Roasted Squab with Cherry Balsamic Sauce, Fried Sweet Potato and Beet Nests, and Haricots Verts

4 squab

1/4 C. olive oil

1 tsp. salt

1/2 tsp. ground black pepper

2 T. minced shallots

1 tsp. minced garlic

1 C. fresh cherries, pitted and halved

1/4 C. balsamic vinegar

1/2 C. reduced dark chicken stock

1 T. chopped sage

1 T. unsalted butter

Fried Sweet Potato and Beet Nests:

1/2 pound beets, peeled and cut into threads on a turning mandoline

1/2 pound sweet potatoes, peeled and cut into threads on a turning mandoline

2 C. flour

Salt and freshly ground black pepper

Haricots Verts, recipe follows

 

Preheat the oven to 475 degrees F. Cut the backbone out of the squab and gently flatten with the palm of your hand. Lightly season the squab on both sides with salt and ground black pepper. Heat the oil in a large saute pan or skillet over medium-high heat. Add the squab, skin-side down, and cook for 3 minutes. Turn and place in the oven. Roast until the birds are cooked through and tender, about 7 minutes. Remove from the oven and transfer to a platter. Cover with aluminum foil. Drain all but 1 T. of fat from the pan and place over medium-high heat. Add the shallots to the pan and cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds. Add the cherries and cook, stirring, for 1 minute. Add the balsamic vinegar and cook, stirring, to deglaze the pan. When nearly all the vinegar has evaporated, add the chicken stock and sage. Cook until reduced by 25 percent in volume, about 1 1/2 to 2 minutes. Remove the sauce from the heat, add the butter and stir. Adjust the seasoning, to taste. For the Fried Nests: Preheat a fryer to 360 degrees F. Dredge the beets and sweet potatoes in the flour, shaking off any excess. Place the sweet potatoes and beets in the fryer and cook until golden brown, about 4 to 5 minutes. Remove the beets/sweet potatoes from the fryer with a spider to a paper towel lined plate and season with salt. To serve, place the potato nest on a platter. Place squab on top and top with sauce. Arrange the haricots verts around the sides and serve immediately.

 

Haricots Verts:

12 ounces haricots verts, ends trimmed, or small thin green beans

2 T. unsalted butter

 

Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath to refresh. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts, and cook, stirring, for 3 minutes.

Swiss Chard with Chickpeas and Couscous

Swiss Chard with Chickpeas and Couscous

1 10-ounce box couscous

1/2 C. pine nuts

3 T. olive oil

2 cloves garlic, thinly sliced

1 15.5-ounce can chickpeas, rinsed

1/2 C. raisins (dark or golden)

2 bunches Swiss chard, stems trimmed

3/4 tsp. kosher salt

1/2 tsp. black pepper

 

Place the couscous in a bowl. Add 1 1/2 C. boiling water and stir. Cover tightly and let stand for 10 minutes. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts. Tip: It’s easy to vary this basic recipe from one week to the next. Try using spinach instead of Swiss chard, almonds in place of pine nuts, or currants as a substitute for raisins.

Roasted Garlic and Butternut Squash Cassoulet

Roasted Garlic and Butternut Squash Cassoulet

1 whole garlic head

4 ounces pancetta, chopped

2 C. vertically sliced onion

1 T. olive oil

1 T. white wine vinegar

4 1/2 C. (1/2-inch) cubed peeled butternut squash (about 2 pounds)

1/2 C. organic vegetable broth (such as Swanson Certified Organic)

1/2 tsp. dried thyme

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

4 (16-ounce) cans cannellini or other white beans, rinsed and drained

1 bay leaf

2 (1-ounce) slices white bread

2 T. grated fresh Parmesan cheese

1/2 tsp. olive oil

1 T. chopped fresh parsley

Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set half of garlic pulp aside; reserve remaining garlic pulp for another use. Discard skins. Heat a large Dutch oven over medium-high heat. Add pancetta; sauté 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 T. oil to drippings in pan; sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar. Preheat oven to 375°. Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 C.. Combine breadcrumbs, Parmesan cheese, and 1/2 tsp. olive oil; sprinkle evenly over squash mixture. Cover and bake at 375° for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.

Caramelized Leeks with Roasted Salmon Fillets

Caramelized Leeks with Roasted Salmon Fillets

2 leeks

1 1/2 tsp. butter

1 tsp. light brown sugar

1/2 tsp. kosher salt, divided

1/2 tsp. fresh lemon juice

4 (6-ounce) salmon fillets

Cooking spray

1/4 tsp. freshly ground black pepper

1/8 tsp. ground red pepper

 

Preheat oven to 400°. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3-inch julienne strips. Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 tsp. salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat; stir in juice. Keep warm. Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 tsp. salt, 1/4 tsp. black pepper, and 1/8 tsp. red pepper. Bake salmon at 400° for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top with 2 T. leek mixture.

Saffron Shrimp Soup with Tubettini

Saffron Shrimp Soup with Tubettini

1 T. each of olive oil and unsalted butter

1 tsp. dried tarragon

1 small carrot, diced

1 small onion, diced

1/4 C. dry white wine

1 tsp. saffron threads

4 C. chicken broth

2 C. fish stock or clam juice

4 fresh plum tomatoes, seeded and cut into fine dice

1/2 C. tubettini

1 pound shrimp, (weighed before peeling) peeled, deveined and chopped

1 C. thawed frozen petite peas

Salt and cayenne pepper, to taste

2 T. chives, snipped

 

Heat olive oil and butter in saucepan. Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender. If vegetables are too dry, add a T.ful of white wine, cover and cook. When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone. Add the broth, fish stock and diced tomatoes and bring to a simmer. Add the pasta and cook uncovered for 5 minutes or until just tender. Add the shrimp and peas and bring back to a simmer. Season to taste with salt and pepper and garnish with chives or scallions.

Honey Mustard Chicken Wings

Honey Mustard Chicken Wings

12 whole chicken wings from meat case of market (drumettes and tips)

Salt and freshly ground black pepper

2 T. vegetable oil (2 turns of the pan)

1/4 to 1/3 C. spicy deli mustard (eyeball it)

1/2 C. orange juice

2-inch piece fresh gingerroot, peeled

2 T. hot sauce (eyeball it)

2 tablspoons soy sauce (eyeball it)

1/2 tsp. crushed hot red pepper flakes

3 T. honey (a healthy drizzle)

1/4 C. chopped fresh cilatnro or flat-leaf parsley (a handful)

2 to 3 tablspoons chopped chives

 

Preheat the oven to 400°F. Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the oil, then the wings in a single, even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the sauce: In a small pot combine the mustard, orange juice, ginger, hot sauce, soy sauce, hot red pepper flakes and honey. Bring up to a simmer over high heat, then lower the heat and keep the sauce warm until the wings are done browning. Remove the ginger from the sauce. After the wings brown, drain off some of the fat and drippings. Pour the simmering sauce over the browned wings. Place the skillet in the oven and roast the wings for 20 minutes, flipping them once halfway through the cooking time. Remove the wings from the oven. Toss the wings around in the sauce and finish with the fresh cilantro or parsley and the chives. Serve hot or at room temperature.

Garlic Avocado Burger with Horseradish Mustard

Garlic Avocado Burger with Horseradish Mustard

1 lb. ground sirloin

2 large cloves garlic, minced

1/2 tsp. Tabasco sauce

1 T. Worcestershire sauce

Salt and pepper to taste

2-3 slices sharp cheddar cheese

2-3 slices Muenster cheese

2 or three hamburger buns, toasted the on grill

Sliced avocado

Sliced baby dill pickles

Horseradish mustard (recipe follows)

 

Combine ground sirloin, garlic, Tabasco, Worcestershire, salt and pepper in a bowl and mix well. Form into 2-3 larger patties and place on grill. For medium burgers, grill for 4 minutes at 500 degrees then flip burgers and turn down the heat to 275 degrees for about 3 or 4 more minutes. Turn the grill off and add the cheese to the tops of the burgers. Cover the grill and let cheese melt for about 1 minute, then remove burgers. Place buttered buns on the grill to let toast while cheese is melting on the burgers. Remove burgers and buns from the grill and assemble burgers with horseradish mustard, avocado, pickles, and serve.

  

 

Horseradish Mustard

 

1 T. horseradish

2 T. Dijon mustard

 

In a small bowl mix horseradish and Dijon mustard. Spread on burgers or chicken to add a kick to your meat.

 

Pan Seared Tilapia with Shallots and Bacon

Pan Seared Tilapia with Shallots and Bacon

8 strips of bacon

4 shallots

4 tilapia fillets

1/2 C. water or fish stock

2 tsp. balsamic vinegar (or more, to taste)

2 tsp honey (or more, to taste)

kosher salt

 

Begin by heating a pan over medium heat. While the pan heats, coarsely chop the bacon and slice the shallots into discs about a quarter-inch thick. When the pan is heated, add the bacon, stir briefly and then let it sit for six minutes (or as directed on your bacon’s packaging). Flip the pieces, and gently stir in the shallots. Let the mix cook an additional four minutes. Turn up the heat just a bit, and remove the bacon and shallots with a slotted spoon. By the time you’ve got the bacon and shallots out of the pan, it should be hot enough for the fillets. Place them gently in the pan and sear on one side about two minutes. Flip, and sear on the other side an additional two minutes. Don’t move them or mess with them or anything. You want constant, prolonged contact with the pan to get good caramelization. Remove the fillets to plates, then add the stock to the pan to deglaze it. Add the honey and vinegar to bring some sweetness and acid to the sauce and reduce the hit to low for several minutes. Taste and add salt if necessary. Drizzle the sauce on the fillets, then top with a smattering of the bacon and shallots. Enjoy!

Scrambled Eggs with Smoked Salmon

Scrambled Eggs with Smoked Salmon

1/4 pound sliced smoked salmon

12 eggs

1/2 C. heavy cream

Salt and freshly ground black pepper

2 T. butter

12 to 15 blades of fresh chives, finely chopped

 

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan. Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad

Veal:

1/4 C. balsamic vinegar

2 T. fresh lemon juice

1/4 tsp. freshly ground black pepper

2 tsp. extravirgin olive oil

1 tsp. grated lemon rind

2 tsp. chopped fresh sage

2 garlic cloves, minced

4 (8-ounce) veal chops, trimmed

Cooking spray

1/8 tsp. salt

 

Salad:

1 large Walla Walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 pound)

1 pound portobello mushrooms, stemmed

1/4 C. low-sodium soy sauce or tamari

1 T. fresh lemon juice

1 tsp. honey

1 T. chopped fresh chives

1 T. chopped fresh flat-leaf parsley

1/4 tsp. freshly ground black pepper

 

Sauce:

1 C. fat-free, less-sodium chicken broth

1 tsp. red currant jelly

 

To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally. Preheat broiler. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops from marinade, reserving marinade. Sprinkle chops with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove chops from pan. To prepare salad, place onion and mushrooms, gill sides up, on a broiler pan coated with cooking spray. Combine soy sauce, 1 T. juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Broil 3 minutes; turn onion. Broil an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 tsp. pepper; toss gently. To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 C. (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.

Roasted Orange and Thyme Chicken Thighs

Roasted Orange and Thyme Chicken Thighs

10 boneless, skinless chicken thighs

Olive oil

Salt

Pepper

3 T. olive oil

1 small red onion, diced

3 C. of orange juice

2 tsp. thyme, dried

Scant 1/4 C. pure maple syrup

2 T. soy sauce

1/2 tsp. pepper

1/2 tsp. salt

 

Preheat oven to 375 degrees. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside. Heat 3 T. of olive oil in a small saucepan and saut̩ onions for about 8 minutes. After onions have saut̩ed, place chicken in preheated oven and roast for 20 minutes. Meanwhile, add orange juice and thyme to saut̩ed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 C. stirring occasionally. When orange juice mixture has reduced to 1/2 C., add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2 Р3 minutes. Remove from heat. Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 Р15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.

Tofu & Scallions Braised in White Wine

Tofu & Scallions Braised in White Wine

 

 

1 square Firm Tofu

2/3 C. Flour

2 Eggs, lightly beaten

4 Scallions, minced

1 T. minced, peeled, fresh Ginger

1/3 C. Chicken Stock

1/4 C. Dry White Wine

2 tsp. Oriental Sesame Oil

1/2 tsp. Salt

1/2 C. Peanut Oil, for frying

 

Cut tofu into 1/2” slices. Quarter each slice crosswise. Dredge pieces in flour and then in egg; set aside on wax paper. Combine scallions and ginger and set aside. Combine stock, wine, sesame oil and salt in another bowl and reserve. Lightly cover bottom of frying pan with oil and preheat over medium high heat until hot. Arrange tofu pieces in a single layer in the pan and fry until golden, 2 to 3 minutes. Turn, add more oil if necessary, and fry until underside in golden, another 2 to 3 minutes. Reduce heat to low and pierce each piece of tofu with a fork. Sprinkle evenly with scallion mixture and then with stock mixture. Cook, uncovered, until liquids are absorbed, 3 to 5 minutes.

L’Etoile’s Braised Cremini Mushrooms with Leeks, Herbs & Cheese

L’Etoile’s Braised Cremini Mushrooms with Leeks, Herbs & Cheese

4 C. Chicken stock

2 tsp. Olive oil, divided

2 lg Shallots, finely diced

1/2 C. Madeira wine

3 Fresh thyme sprigs, plus 1 T. chopped thyme leaves

1 Fresh rosemary sprig, plus 1 tsp. chopped rosemary leaves (reserved)

Salt and freshly ground black pepper, to taste

12 large Cremini mushrooms (about -1/2 lb) stems discarded

2 Leeks, white parts only, cleaned and chopped

2 T. Chopped fresh parsley

1/4 C. finely shredded aged Goat Cheese or other aged hard cheese such as Asiago or Parmesan

 

In a medium saucepan, bring chicken stock to a boil over high heat. Boil until reduced to 1 C. and reserve. Preheat oven to 350 degrees. In a large nonstick sauté pan, heat 1 T. oil over medium heat. Add shallots and sauté until lightly browned, 5 to 7 minutes. Remove from heat, add Madeira and carefully return to high heat. Boil until reduced to a syrup. Add reduced chicken stock, thyme sprigs, and rosemary sprigs and a pinch of salt and pepper. Cook over high heat until mixture is slightly reduced, 3 to 5 minutes. Pour into a shallow casserole, add mushroom caps, stem sides up. Cover and braise in the over for 30 minutes. Take casserole from oven, remove mushroom caps and set aside. Strain braising liquid and set it aside. Heat remaining 1 tsp. oil in a nonstick sauté pan over medium-high heat. Add leeks and stir until translucent. Add braising sauce and cook until sauce is thick and thoroughly coats leeks, 5 to 8 minutes. Cool sauce slightly; stir in chopped fresh thyme, rosemary, and parsley. Stuff mushroom caps with leek filling; arrange caps on a small baking sheet. Preheat broiler. Just before serving, sprinkle stuffed mushrooms with cheese. Broil until heated through and cheese melts, about 1 minute.

Crispy Parmesan Potatoes

Crispy Parmesan Potatoes

5 medium potatoes, cut in chunks

About 3 – 4 T. olive oil

3/4 C. seasoned bread crumbs

1/2 C. Parmesan cheese

 

Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes. Turn occasionally so they don’t burn. The potatoes should be tender and lightly browned.

Creamy Garlic Dressing

Creamy Garlic Dressing

2 garlic cloves

2 T. fresh lemon juice

5 T. double / heavy cream

1 T. olive oil

1/2 tsp. Dijon mustard

Salt and pepper, to taste

 

Boil the garlic in 2 inches water in a small saucepan for 15 minutes, or until it is tender, and drain it.In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste Whisk until the mixture is slightly thickened. Add the oil, drop by drop, whisking, and whisk the vinaigrette until it is emulsified.

Spiral Stuffed Turkey Breast with Cider Gravy

Spiral Stuffed Turkey Breast with Cider Gravy

Stuffing

2 tsp. extra-virgin olive oil

1 C. finely chopped onion

1/2 C. finely chopped celery

2 cloves garlic, minced

1/2 C. fresh whole-wheat breadcrumbs

3 T. chopped fresh parsley

1 T. chopped fresh thyme or 1 tsp. dried

1 1/2 tsp. chopped fresh sage or 1/2 tsp. crumbled dried (not ground)

1/4 tsp. salt, or to taste

Freshly ground pepper to taste

 

Turkey & gravy

1 2-pound boneless turkey breast half

1/4 tsp. salt, or to taste

Freshly ground pepper to taste

4 tsp. extra-virgin olive oil, divided

1 C. apple cider

1/2 C. reduced-sodium chicken broth

1 C. coarsely chopped onion

2 cloves garlic, crushed and peeled

8 sprigs fresh thyme or 1 tsp. dried

4 tsp. cornstarch

2 T. water

1/4 C. reduced-fat sour cream

1 1/2 tsp. Dijon mustard

1 tsp. lemon juice

 

Preheat oven to 300°F.. To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in breadcrumbs, parsley, thyme, sage, 1/4 tsp. salt and pepper. To prepare turkey: Remove skin from turkey breast and trim off fat. Butterfly the turkey breast. Flatten the turkey breast. Spread the stuffing over the breast and roll the breast up into a cylinder. Secure with kitchen string. Sprinkle the turkey roulade with 1/4 tsp. salt and pepper. Heat 2 tsp. oil in a large cast-iron or nonstick skillet over medium-high heat. Add the roulade and cook, turning from time to time, until browned all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet and bring to a simmer, stirring to scrape up any browned bits. Add broth and bring to a simmer. Remove from heat. Heat the remaining 2 tsp. oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour in the cider mixture, then add thyme sprigs (or dried thyme). Cover the pan and transfer it to the oven. Bake the roulade until it is no longer pink inside and an instant-read thermometer inserted in the center registers 170°, 45 minutes to 1 hour. Transfer to a carving board, tent with foil and keep warm. To prepare gravy: Strain the liquid from the Dutch oven into a medium saucepan, pressing on the solids. Bring to a simmer over medium-high heat; cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water in a small bowl; add to the simmering gravy, whisking until lightly thickened. Add sour cream, mustard and lemon juice, whisking until smooth. Season with pepper. Heat through. Remove the string from the roulade. Carve into 1/2-inch-thick slices and serve with gravy.

Grilled Asparagus, Zucchini and Halloumi Salad

Grilled Asparagus, Zucchini and Halloumi Salad

1 C. cherry tomatoes (sliced in half)

1 tsp. olive oil

Salt and pepper to taste

1 handful asparagus (trimmed)

1 zucchini (sliced thinly)

1 tsp. olive oil

1/2 pound halloumi (sliced 1/4 inch thick)

1/2 lemon (juice)

2 T. basil pesto

1 T. olive oil

1/2 lemon (juice)

2 handfuls spinach

 

Toss the tomatoes in the olive oil, salt and pepper and place skin side down on a baking sheet. Roast the tomatoes in a preheated 400F oven for 10-15 minutes. Blanch the asparagus in boiling water and then rinse in cold water to stop the cooking process. Toss the zucchini and asparagus in the olive oil, salt and pepper to coat. Grill the zucchini and asparagus until they have nice grill marked, about 1-3 minutes. Brush the olive oil onto the gill and grill the halloumi cheese. Pour the lemon juice onto the halloumi. Mix the pesto, olive oil and lemon juice in a bowl. Toss everything together.

Crab Salad Bites on Endive

Crab Salad Bites on Endive

6 ounces lump white crab meat, broken into small pieces with your fingertips

1/4 red bell pepper, finely chopped

1 shallot, finely chopped

1 orange, zested

3 radishes, grated

3 T. chopped celery greens

Salt and pepper

1/4 C. mayonnaise

3 T. heavy cream

24 endive leaves

Chopped parsley or chives, to garnish

 

Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.

Bacon Wrapped Shrimp and Scallops

Bacon Wrapped Shrimp and Scallops

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound

12 large sea scallops, trimmed and well drained

1 lime, juiced and zested

1 T. toasted sesame oil

1 T. grill seasoning or coarse salt and black pepper

1 tsp. hot red pepper flakes

12 slices center cut or applewood smoked bacon, cut in 1/2

Toothpicks

3 scallions, very thinly sliced on an angle

 

Preheat oven to 425 degrees F. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops. Arrange cooked seafood on platter and sprinkle with chopped scallions.

Braised Baby Leeks Vinaigrette

Braised Baby Leeks Vinaigrette

12 baby leeks

3 T. butter

2 C. hot vegetable stock

Salt and freshly ground pepper, to taste

3 T. champagne vinegar

3/4 C. Basil Oil

2 T. heavy cream

1 T. snipped fresh chives

 

Position a rack in the middle of the oven and preheat to 325 degrees F. Butter an 8-inch square baking dish and a piece of parchment paper cut to size (for the top); set aside. Cut off the stem ends (roots) and green tops of the leeks. Slice the leeks lengthwise, leaving one inch near the root end intact to keep the leeks from falling apart. Wash thoroughly under cold water to remove all sand. Place leeks in the prepared baking dish and cover with the stock. Salt and pepper lightly and cover with the parchment paper, buttered side down. Cook until leeks are tender and the stock is reduced to a glaze. Turn leeks 2 or 3 times while baking. Cool to lukewarm. While the leeks are cooling, mix the vinegar with a pinch of salt and pepper. Whisk in the oil and cream. Correct the seasoning and add the chives. Pour the vinaigrette mixture over the leeks and serve lukewarm.

Lyonnaise Potatoes

Lyonnaise Potatoes

1 medium onion, thinly sliced

4 T. clarified unsalted butter

3 large Idaho or baking potatoes, peeled

1-1/2 tsp. salt

1 tsp freshly ground pepper

 

Preheat oven to 400°F (205°C). Sauté sliced onions in 1 Tbsp butter until lightly golden brown. Reserve. Cut the potatoes into 1/8-inch slices. (Do not soak in water when sliced.) Immediately mix with the remaining 3 Tbsp butter, salt, and pepper. In a 10-inch nonstick baking pan, arrange half the potatoes in one layer. Cover with the sautéed onions and top with the remaining potatoes. Bake approximately 30 minutes, until the potatoes are golden brown and crispy. If the underside of the potatoes is not browned when the potatoes are tender, finish over high heat on the stove top.

Paprika Pork Cutlets with Swiss Chard Egg Noodles

Paprika Pork Cutlets with Swiss Chard Egg Noodles

4 (6-ounce) boneless pork loin chops

Salt and freshly ground black pepper

1 C. all-purpose flour

1 tsp. smoked paprika

2 eggs, beaten

1 C. plain bread crumbs

1/4 C. canola or vegetable oil

2 T. butter

1 bunch Swiss chard, deveined and chopped

1/2 pound extra wide egg noodles

Freshly grated or ground nutmeg

4 lemon wedges

 

Place a large pot of water on to boil the egg noodles. Place the chops between wax paper or plastic wrap and pound out no more than 1/4-inch thick. Season the pork cutlets with salt and pepper (I forgot to do this!). Combine the flour and paprika on a plate. Beat the eggs in a shallow dish. Place the bread crumbs on a second plate. Coat the chops in flour, shake off the excess, then coat them in egg and bread crumbs. Heat about 3 T. of the oil in a large skillet over medium-high heat. When hot, add the cutlets and cook until golden – about 4 minutes on each side. Heat the remaining 1 T. oil and the butter in a deep skillet over medium heat. When the butter melts into the oil, add the chard and cook for 6-7 minutes. Drop the egg noodles into the pot of boiling water after a minute or two. When the noodles are al dente, drain and add to the chard, toss and season with salt, pepper and nutmeg to taste.

 

Savory Breakfast Bread

Savory Breakfast Bread

2 C. all-purpose flour

2 1/4 tsp. baking powder

2 T. fresh chopped thyme

2 T. fresh chopped chives

1/3 C. chopped red peppers

9 eggs

1 C. soft butter

3 T. mustard

1 1/2 C. chopped ham

2 C. Gruyere cheese

1/2 tsp. ground pepper

 

Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients. In a bowl combine the flour, thyme, chives, baking powder and red peppers. Mix together, in a separate bowl combine the eggs, soft butter and mustard. Mix till well blended. Add in the freshly ground pepper and stir. Pour the wet ingredients into a large bowl. Pour in half the flour mixture and mix just till blended. Add in the chopped ham and the cheese. Mix together. Add in the rest of the flour mixture and stir just till mixed. Do not over mix. Pour into 2 greased medium 8×4 loaf pans. Bake in a 375F oven for 30 – 35 minutes. Allow to cool for 10 minutes then remove from pans.

 

Steamed Asparagus with Lemon-Shallot Sabayon

Steamed Asparagus with Lemon-Shallot Sabayon

2 lb. Asparagus

4 large Egg Yolks

1/4 C. fresh Lemon Juice

1/2 tsp. sugar

Salt and Pepper

3/4 C. Dry White Wine

3 T. Dijon Mustard

1 Shallot, finely minced

1 T. minced Parsley

1 T. minced Chives

 

Steam asparagus to your preference. Drain and refresh in cold water. In top of double boiler over simmering water, whisk together egg yolks, lemon juice, sugar and salt and pepper to taste. Continue whisking until yolks begin to lighten in color, about 3 minutes. Whisking vigorously, add wine and heat until volume more than doubles, about 5 minutes. You need a strong arm and patience, but suddenly this mixture will lighten and swell considerably. Whisk in mustard, shallot and herbs; remove from heat. Spoon over asparagus and serve. Variation: Try cilantro instead of parsley as accompaniment for smoked fowl or grilled fish.

Bruce’s Prize Winning Cheese Scones

Bruce’s Prize Winning Cheese Scones

12 ounces self raising flour

2 tsp. baking powder

3 ounces butter or margarine

11 ounces strong grated cheese

6 fluid ounces milk

1 dash pepper

2 tsp. mustard powder

Sieve the flour and dry ingredients. Mix in the butter or margarine. Add grated cheese, mix well then add the milk in slowly. Mix into a dough, pat with hand then cut into shapes. (I like to add cheese to the top of the scone too). Bake in the oven at 450F until risen with lightly golden tops.

Honey & Thyme Glazed Chicken with Three-Onion Jam

Honey & Thyme Glazed Chicken with Three-Onion Jam

3/4 C. honey

5 sprigs fresh thyme, divided

½ large Vidalia or other sweet onion, halved and thinly sliced

1 large red onion, halved and thinly sliced

2 shallots, thinly sliced

2 T. cider vinegar

4 black peppercorns

6 boneless, skinless chicken breast halves, pounded to an even thickness (see Note)

Fine sea salt and ground black pepper, to taste

 

Pour the honey into a small microwave-safe bowl. Add 2 sprigs of thyme, then microwave on high for 1 minute. Set aside. Coat a large nonstick skillet with cooking spray. Set the skillet over medium heat, then add both onions and the shallots. Sauté for 10 minutes. Add the remaining thyme, then cook until the onions are caramelized, about another 10 minutes. Remove and discard the thyme sprigs from the honey. Drizzle 1/4 C. of the honey over the onions. Add the vinegar and the peppercorns to the skillet and cook for another 10 minutes, stirring occasionally. Set aside. Meanwhile, coat a grill pan with cooking spray, then set over medium heat. Season the chicken breasts with salt and pepper. When the pan is hot, add the chicken. Sear for 3 to 5 minutes per side, or until cooked through. Being careful not to drip any into the pan, use about half of the remaining honey to baste the tops of each chicken breast. Serve the chicken with a dollop of the 3-onion jam, then drizzle additional honey over each plate.

Sweet Onion & Rice Casserole

Sweet Onion & Rice Casserole

6 T. butter, plus more for buttering casserole

7 C. finely diced Sweet Onion

2 C. Water

2/3 C. long grain Brown Rice

1 C. grated Gruyere Cheese

3/4 C. Half and Half

1/3 C. Chicken Stock

2 T. Vermouth

2 T. Calvados or Applejack

1/2 C. golden Raisins

 

Preheat oven to 325F. Butter a 3 quart casserole (8” x 10” x 3”). Melt butter in a large skillet over medium heat. Add onions and cook, stirring often, until translucent, about 20 minutes. Meanwhile, in small saucepan, bring water to a boil. Add rice and cook for 10 minutes. Drain rice and add to onions; mix in all remaining ingredients. Pour into prepared casserole and cover with lid or foil. Bake for 30 minutes. Uncover casserole and bake until top is brown and rice is tender, about 40 minutes.

Red Onion Sorbet

Red Onion Sorbet

1 1/4 C. Water

3/4 C. Sugar

5” branch Tarragon

2 C. Dry White Wine such as Sauvignon Blanc, or Champagne

1 T. minced Tarragon Leaves

1/3 C. minced Red Onion

 

Combine water, sugar and tarragon branch in a small saucepan over medium heat.  Stir well and bring to a boil.  Boil 30 seconds; remove from heat and cover.  Let stand and steep at room temperature until sugar syrup is completely cool.  Remove and discard tarragon.  Combine syrup with wine.  Freeze in an ice cream maker according to manufacturer’s directions.  Just before it is frozen, add minced tarragon and onion.

Witches’ Brew for Kids

Witches’ Brew for Kids

2 pkg. (4-serving size each) JELL-O Brand Black Cherry Flavor Gelatin
1-1/2 C. boiling water
1 pkg. (4-serving size) JELL-O Brand sugar free Orange Flavor Gelatin
3/4 C. boiling water
1/4 C. blueberries
3 qt. (12 C.) prepared KOOL-AID Orange Flavor (sweetened with Splenda) Soft Drink Mix, chilled

For Hand: Dissolve black cherry gelatin in 1-1/2 C. boiling water, stirring 2 minutes until completely dissolved. Pour into greased 8-inch square pan. Refrigerate 2 hours or until firm. For Eyeballs: Meanwhile, dissolve orange gelatin in 3/4 C. boiling water, stirring 2 minutes until completely dissolved. Pour into round or square ice cube trays. Refrigerate until thickened but not set. Insert a blueberry into the center of each gelatin eye ball. Refrigerate until completely set. To Assemble: Trace outline of small hand on piece of paper. Cut out pattern, then place on top of cherry gelatin. Cut around the pattern with a small sharp knife. Carefully pull hand away from pan. Place hand in punch bowl, allowing the fingers to hang over the side of the bowl. Arrange the eyeballs around the inside edge of the punch bowl. Gradually pour in the prepared drink. Serve immediately. Creative Leftovers: Cut gelatin trimmings into cubes; cover and refrigerate until ready to use. Serve as a quick snack or toss with assorted chopped fresh fruit for a quick dessert.

Yield: 12 Servings
Serving Size: 1 C.

Lowfat Holiday Eggnog

Lowfat Holiday Eggnog

7 C. fat free milk, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 C. low fat evaporated milk
2 tsp. rum extract

Pour 2 C. of the milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Add remaining 5 C. milk, evaporated milk and extract; mix well. Refrigerate until ready to serve.

Yield: 8 servings
Calories: 120
Fat: 1g
Fiber: 0g

Raspberry – Cream Cheese Muffins

Raspberry – Cream Cheese Muffins

2/3 C. (5 oz.) 1/3-less-fat cream cheese, softened
1/3 C. butter, softened
1 1/2 C. sugar
1 1/2 tsp. vanilla extract
2 large egg whites
1 large egg
2 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 C. low-fat buttermilk
2 C. fresh or frozen raspberries
1/4 C. finely chopped walnuts

Preheat oven to 350 degrees. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts. Place 24 foil C. liners in muffin C.. Spoon batter evenly into liners. Bake at 350 degrees 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack. Special Note: Our Test Kitchens staff found that foil liners worked better than paper. They released more easily from the muffin without tearing it.

Yield: 2 dozen
Serving size: 1 muffin

Calories: 142
Fat: 4.7g
Fiber: 1.1g

Shake’N Bake Coconut Shrimp

Shake’N Bake Coconut Shrimp

2/3 C. Coconut, toasted
1 pkt. Shake ‘N Bake Original Chicken Seasoned Coating Mix
1 tsp. curry powder
1/4 tsp. ground red pepper
1 egg
1 lb. cleaned shrimp (16 to 20 count)
Orange Curry Dip (Optional)
Mango-Ginger Dip

Preheat oven to 400°F. Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate. Beat egg in separate pie plate. Dip shrimp into egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides. Place on lightly greased baking sheet. Bake 10 to 12 minutes or until shrimp are cooked through. Serve with dips as desired.

Yield: 4 servings
Calories: 160
Fat: 4g
Fiber: 0g

Shake’N Bake Coconut Shrimp

Shake’N Bake Coconut Shrimp

2/3 C. Coconut, toasted
1 pkt. Shake ‘N Bake Original Chicken Seasoned Coating Mix
1 tsp. curry powder
1/4 tsp. ground red pepper
1 egg
1 lb. cleaned shrimp (16 to 20 count)
Orange Curry Dip (Optional)
Mango-Ginger Dip

Preheat oven to 400°F. Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate. Beat egg in separate pie plate. Dip shrimp into egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides. Place on lightly greased baking sheet. Bake 10 to 12 minutes or until shrimp are cooked through. Serve with dips as desired.

Yield: 4 servings
Calories: 160
Fat: 4g
Fiber: 0g

Polenta with Smoky Mushroom Ragout

Polenta with Smoky Mushroom Ragout

Polenta:
6 C. water
1 1/2 C. dry polenta
1 T. butter, cut into small pieces
1 1/2 tsp. salt

Ragout:
1 T. olive oil
2 C. chopped onion
8 C. sliced oyster mushroom caps (about 1 1/2 lb.)
1/2 tsp. salt
1/4 C. Côtes du Rhône or other fruity red wine
1 T. chopped drained canned chipotle chiles in adobo sauce
1 tsp. dried oregano
3 garlic cloves, minced
1 (28-oz.) can whole tomatoes, drained and chopped
2 C. (8 oz.) crumbled queso fresco cheese
2 T. chopped fresh cilantro

Preheat oven to 350°. To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well. Bake at 350° for 1 hour or until liquid is absorbed. Cover polenta and keep warm. To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat. Add onion, and sauté 5 minutes or until tender. Add mushrooms and 1/2 tsp. salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally. Add wine, chiles, oregano, and garlic. Reduce heat to medium, and cook 1 minute or until liquid evaporates, stirring constantly. Stir in tomatoes, and cook over low heat 15 minutes or until the mixture thickens slightly, stirring occasionally. Spoon ragout over polenta; sprinkle evenly with cheese. Bake at 350° for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.

Yield: 8 servings
Calories: 250
Fat: 5.6g
FIber: 5.8g

Carrot, Cauliflower, and Green Bean Pickles

Carrot, Cauliflower, and Green Bean Pickles

2 medium carrots, peeled, trimmed, cut into 1/4 x 3-inch sticks
1/4 head of cauliflower, separated into 1-inch florets with stems attached
4 oz.green beans, trimmed, left whole

Pickling liquid:
1 C. apple cider vinegar
1 1/2 C. water
2 T. sugar
1 tsp. salt
1/4 tsp. crushed red pepper flakes
2 garlic cloves, peeled and crushed with the side of a knife
1 large bushy sprig fresh tarragon

Make these wonderful pickles up in a quart-sized canning jar or in a 1-quart covered casserole or small mixing bowl with a lid. They are ready within three days. Place prepared vegetables in a bowl and add enough water and ice cubes to cover. Refrigerate while making the pickling liquid. Combine the cider vinegar, water, sugar, crushed red pepper flakes, and salt in a large saucepan; heat to boiling. Drain the vegetables and add to the pickling mixture. Heat to boiling. Set a strainer over a large bowl. Strain. Reserve liquid and vegetables separately. When vegetables are cool enough to handle, pack snugly in a wide-mouthed quart jar or place in a bowl with a tight-fitting lid; add the garlic and tarragon. Return the liquid to the saucepan and heat to boiling. Pour over the vegetables. Cover tightly and refrigerate at least three days. Remove from liquid before serving.

Triscuit “Bruschetta”

Triscuit “Bruschetta”

1 C. chopped plum tomatoes
1/4 C. Grated Parmesan Cheese
1/4 C. chopped green onions
2 T. chopped fresh basil
2 T. Reduced Fat Italian Dressing
1/2 tsp. minced garlic
36 Triscuit Reduced Fat Crackers

Preheat oven to 400°F. Mix tomatoes, cheese, onions, basil, dressing and garlic. Top each cracker with a spoonful of the tomato mixture. Place on baking sheet. Bake 5 to 7 minutes or until hot. Serve immediately.

Yield: 12 servings, 3 topped crackers each
Calories: 70
Fat: 2.5g
Fiber: 2g

Triscuit “Bruschetta”

Triscuit “Bruschetta”

1 C. chopped plum tomatoes
1/4 C. Grated Parmesan Cheese
1/4 C. chopped green onions
2 T. chopped fresh basil
2 T. Reduced Fat Italian Dressing
1/2 tsp. minced garlic
36 Triscuit Reduced Fat Crackers

Preheat oven to 400°F. Mix tomatoes, cheese, onions, basil, dressing and garlic. Top each cracker with a spoonful of the tomato mixture. Place on baking sheet. Bake 5 to 7 minutes or until hot. Serve immediately.

Yield: 12 servings, 3 topped crackers each
Calories: 70
Fat: 2.5g
Fiber: 2g