1 medium onion, diced
1 C. canned pinto beans, mashed
1 1/2 C. raw carrot, grated
1/2 C. fresh breadcrumbs
1/4 tsp. dried sage
Salt and pepper
Combine all the ingredients & mix well. Form into 1 1/2″ balls. Bake on an ungreased cookie sheet at 375 for 15-20 minutes. Serve with your favorite sauce.
2 large yellow onions, chopped
2 cloves garlic, minced
1/4 cup water
3 green peppers, chopped
4 zucchini, sliced
2 large potatoes, peeled and chopped
4 cups diced tomatoes (one 32 oz. can)
1 tsp basil
1 tsp oregano
2T. chopped parsley
Fresh ground pepper to taste
In a large pot, cook the onions and garlic in 1/4 cup of water, stirring for about 3 minutes. Add the remaining ingredients except the pepper. Cover and cook over a medium heat for 30 minutes, stirring occasionally. Season with pepper and serve.
1-1/2 cups chopped seeded tomato (about 1-1/2 pounds)
3/4 cup chopped fresh parsley
1/4 cup chopped pitted niccoise olives
1 T. white wine vinegar
1/4 tsp. dried tarragon
1/4 tsp. salt
2 garlic cloves, minced
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1-1/2 tsp. dried herbes de Provence
1/4 tsp. salt
Cooking spray
Chive sprigs (optional)
Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes. Prepare grill. Sprinkle fish with herbes de Provence and 1/4 tsp. salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.
Yield: 4 servings
Calories: 278
Fat: 9.7g
Fiber: 1.6g
2 cups nonfat milk
1/3 cup honey or maple syrup
4 egg whites or 1/2 cup egg substitute
1 cup oat bran or oat flake cereal
2 tsp. cinnamon
12 slices whole wheat bread
Combine milk, honey and egg whites and mix until blended. Combine oat bran and cinnamon in a separate bowl and mix well. (If Oat Bran Cereal pieces are too large, break up by placing in ziploc bag and pounding gently with a rolling pin.) Dip bread in the egg mixture and then dredge both sides in the oat bran mixture. Heat a large nonstick skillet over medium heat and cook until golden brown on both sides. Serve with syrup 2 slices, 275 calories fiber 7g
Slaw:
1/3 C. reduced-fat mayonnaise dressing
1 T. fresh lemon juice
1 T. nonfat milk
1/2 tsp. sugar
1/2 tsp. ground celery seeds
1 bag (16 oz.) shredded coleslaw mix
Pork Melts:
1 crusty baguette (18 inches long, about 6 oz., or trimmed to weigh 6 oz.)
3 T. sweet pickle relish
3 T. sweet pickle relish
1 jar (12 oz.) roasted red peppers, drained
1 container (20 oz.) prepared pulled pork with barbecue sauce
1 C. shredded reduced-fat cheddar cheese (4 oz.)
Slaw: In small bowl, whisk together the mayonnaise dressing, lemon juice, milk, sugar and celery seed. Place coleslaw mix in medium-size bowl. Add the mayonnaise mixture; toss to combine. Cover and refrigerate until serving. Pork Melts: Heat oven to 400°. Slice baguette into 3 equal pieces, each about 51/2 inches long. Slice each piece of bread in half horizontally to make 6 pieces total. Arrange the bread pieces, cut sides up, on a baking sheet. Spread 1/2 T. relish onto each piece of bread. Top with roasted peppers, dividing equally. Divide pulled pork among bread pieces, about 1/3 C. per sandwich. Sprinkle with cheddar, dividing equally. Bake sandwiches in 400° oven 12 minutes or until barbecued pork is hot and cheese is melted. Run under the broiler for 2 minutes until bubbly, if desired. Serve warm with coleslaw.
Yield: 6 servings
Calories: 343
Fat: 10g
Fiber: 3g
1 C. mashed ripe banana
1/2 tsp. lemon juice
4 (1-inch-thick) slices Italian bread
1 C. skim milk
2 T. brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
4 large egg whites
2 large eggs
2 tsp. margarine, divided
1/2 C. maple syrup
Combine banana and lemon juice in a small bowl. Stir well; set aside. Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 T. banana mixture into pocket of each piece of bread. Combine milk and next 6 ingredients (milk through eggs) in a large shallow dish, and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish, turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes. Melt 1 tsp. margarine in a large nonstick skillet over medium heat; add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup.
Yield: 4 servings
Serving Size: 2 bread pieces and 2 T. maple syrup
Caloires: 354
Fat: 5.1g
Fiber: 2.5g
1 T. stick margarine
2 T. all-purpose flour
2 T. dry white wine
1 (10 1/2-oz.) can low-salt chicken broth
1/8 tsp. salt
1 3/4 C. all-purpose flour
1 C. fresh or canned pumpkin puree
1/2 tsp. salt
1/4 tsp. ground nutmeg
14 C. water
Cooking spray
1/3 C. grated Parmesan cheese
1/4 tsp. paprika
1/4 tsp. cracked pepper
Melt margarine in a medium nonstick saucepan over medium heat. Stir in 2 T. flour; cook 30 seconds. Add wine and broth; bring to a boil. Reduce heat, and simmer 3 minutes or until thick. Stir in 1/8 tsp. salt. Remove from heat; set aside, and keep warm. Combine 1 3/4 C. flour, pumpkin puree, 1/2 tsp. salt, and nutmeg in a large bowl. Stir well to form a smooth dough (dough will be slightly sticky). Turn dough out onto a lightly floured surface. Shape dough into a 12 x 3-inch-long roll. Cut roll lengthwise into 6 (1/2-inch-thick) strips, and cut each strip into 12 (1-inch) pieces. Press each piece of dough with a lightly floured fork. Place gnocchi on a lightly floured baking sheet; set aside. Preheat oven to 450°. Bring water to boil in a large Dutch oven. Add half of gnocchi; cook 3 minutes or until done. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi. Place gnocchi in a 13 x 9-inch baking dish coated with cooking spray; spoon sauce evenly over gnocchi. Sprinkle with cheese, paprika, and pepper. Bake at 450° for 15 minutes or until thoroughly heated. Serve warm.
Yield: 6 servings
Serving size: 1/2 C.
Calories: 202
Fat: 4.1g
Fiber: 1.7g
1-1/2 lbs. turkey fillets
2 T. Flour
Pepper
1 onion, diced
2 cloves garlic, minced
1-1/2 C. sodium free canned crushed tomatoes
1 T. fresh rosemary, chopped
1 T. fresh thyme, chopped
2 tsp. capers
1/2 C. fresh parsley, minced
In a Ziploc bag, place the turkey fillets with the flour and pepper. Shake the bag until the turkey fillets are coated with flour. In a large skillet over medium heat, heat a little stock or water. Add the turkey fillets and sauté on each side for 4 minutes. Remove from the skillet. In the same skillet, sauté the onion and garlic for 5 minutes until the onions begin to brown. Add the crushed tomatoes. Bring to a boil. Lower the heat and let simmer for 5 minutes. Add the turkey, rosemary, thyme, and capers to the skillet. Simmer over low heat for 10 minutes. Add the parsley and serve.
8 C. water
6 C. cauliflower florets (about 1 1/2 lb.)
3/4 tsp. salt, divided
8 oz. uncooked small seashell pasta
1/4 C. all-purpose flour
3 C. 1% low-fat milk
2 tsp. chopped fresh or 3/4 tsp. dried thyme
3 garlic cloves, crushed
1 C. (4 oz.) shredded reduced-fat sharp cheddar cheese
1/2 C. (2 oz.) grated fresh Parmesan cheese
3/4 C. finely chopped green onions
2 tsp. Dijon mustard
1/4 tsp. black pepper
2 (1-oz.) slices white bread
2 tsp. butter, melted
Preheat oven to 400°. Bring water to a boil in a large saucepan; add cauliflower and 1/2 tsp. salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside. Lightly spoon flour into a dry measuring C., and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 tsp. salt, cheeses, onions, mustard, and pepper. Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13 x 9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 C. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake at 400° for 20 minutes or until lightly browned.
Yield: 6 servings
Serving size: 1 1/2 C.
Calories: 375
Fat: 10g
Fiber: 3.1g
2 tsp. butter or stick margarine, divided
2 C. thinly sliced onion
3 C. cremini or button mush-room caps, halved (about 1/2 pound)
2/3 C. water
1 (10-1/2-oz.) can beef consommé
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/8 tsp. garlic powder
4 (4-oz.) beef tenderloin steaks (1 inch thick)
1/2 C. dry red wine
4 (1-oz.) slices French bread (about 1 inch thick), toasted
Melt 1 tsp. butter in a large skillet over medium-high heat. Add onion and mushrooms; sauté 5 minutes, stirring frequently. Stir in water and consomme, scraping pan to loosen browned bits. Bring to a boil; cover and cook 10 minutes. Remove onion mixture from pan. Combine thyme, salt, pepper, and garlic powder. Rub the thyme mixture over steaks. Melt 1 tsp. butter in pan over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm. Add wine to pan, scraping pan to loosen browned bits. Stir in onion mixture; bring to a boil, and cook 1 minute. Return steaks to pan; simmer 1 minute. Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak. Spoon the onion mixture over each serving. Serve immediately.
Yield: 4 servings
Serving size: 1 piece toast, 1 steak, and 1/2 C. sauce
Calories: 326
Fat: 10.6 g
Fiber: 2.8 g
4 boned and skinless chicken breast halves, all visible fat removed (1 pound)
Freshly ground black pepper
1 tsp. corn oil margarine or butter
1 garlic clove, pressed or minced
8 large fresh mushrooms, cleaned and trimmed
8 small boiling onions, peeled, cooked in boiling water until tender, and drained
Sauce:
2 T. finely chopped shallots
1/2 cup dry sherry
1/2 cup dry red wine
4 cups fat-free chicken stock, boiling
1/3 cup cornstarch
1/3 cup cold water
1/4 tsp. freshly ground black pepper
1 T. kitchen bouquet
Lightly sprinkle both sides of the chicken breasts with pepper. Melt the margarine or butter in a large skillet. Add the garlic and cook just until it starts to sizzle. Place the chicken in the hot skillet and brown on both sides. Do not overcook. Remove the chicken from the skillet and arrange in a 7 x 11-inch baking dish. Add the mushrooms to the skillet and brown. Add the browned mushrooms and cooked onions to the baking dish with the chicken. Preheat the oven to 350°F. To make the sauce, combine the shallots, sherry, and red wine in the skillet in which you have cooked the chicken and bring to a boil. Continue cooking until the volume has been reduced by one-third. Add the boiling chicken stock and reduce the heat to low so that the mixture is just simmering. Dissolve the cornstarch in the cold water and pour into the sauce, stirring constantly with a wire whisk. Add the pepper and Kitchen Bouquet and continue stirring until the mixture has thickened slightly. Pour the sauce evenly over the chicken and vegetables. Cover and bake for 20 minutes, or until the chicken is done. Divide the chicken breasts among 4 plates and top each serving with 1/2 cup of sauce.
1/4 recipe = 278 calories
12 C. fresh spinach or 2 packages frozen spinach, thawed
2 tsp. olive oil
1/2 C. finely chopped onions
1 C. low-fat ricotta cheese
1/2 C. egg substitute
1/2 tsp. dried dill weed
1/2 tsp. pepper
pinch nutmeg (optional)
3 plum tomatoes, seeded, and chopped (1 C.)
1 T. grated Parmesan cheese
Preheat the oven to 350°. Grease a 9″ pie plate. Steam the fresh spinach until just wilted. Press the water out of the cooked or thawed spinach and set aside. Heat the oil in a small skillet and cook the onions until soft but not brown. Combine the ricotta cheese, egg substitute, dill, pepper, and nutmeg in a large bowl. Add the prepared spinach, tomatoes and onions. Mix thoroughly and tip into the pie pan. Sprinkle Parmesan cheese over the top and bake until set, about 30 minutes. Let the quiche cool for 5 minutes before serving.
Yield: 6 servings
Calories: 115
Fat: 3g
Fiber: 6g
1 C. seafood stock or clam juice
1 C. heavy cream
1/2 C. plus 3 T. good white wine, such as Chablis, divided
3 T. tomato puree
1/2 tsp. saffron threads omitted
8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
8 ounces raw halibut cod cut into1-inch chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
7 T. unsalted butter, divided
1 T. all-purpose flour
Kosher salt
Freshly ground black pepper
3 C. julienned leeks, white and light green parts (2 large)
1 1/2 C. julienned carrots (3 carrots)
1 C. panko (Japanese dried bread crumbs) 1/2 dried breadcrumbs
1/3 C. freshly grated Parmesan
2 T. minced fresh flat-leaf parsley
1 T. chopped fresh tarragon leaves
1 T. minced garlic (2 cloves)
Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.) Combine the stock, cream, 1/2 C. of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 T. of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 tsp. salt and 1/2 tsp. pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside. Melt 3 T. of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 T. of wine, 1/2 tsp. salt, and 1/4 tsp. pepper and cook for 5 to 10 minutes, until tender. Set aside. Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 T. of butter and mix it into the crumbs until they’re moistened. Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
1/2 C. freshly grated Parmesan
1/4 C. purchased basil pesto
2 T. unsalted butter, cut into 1/2-inch pieces, plus more for greasing
Preheat the oven to 350 degrees F. Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper. Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.
1 lb. fresh white lump crabmeat
1/2 lb. large or jumbo shrimp (shelled, de-veined – leave tail on)
1-1/2 C. milk
3 T. flour
1 T. dried dill flakes or 1 tsp. fresh dill
2/3 C. shredded cheddar cheese
4 T. butter
Melt butter. Add flour and milk; cook and stir until thickened. Add crabmeat, shrimp and dill. Place in au gratin dish and bake for 12 minutes at 375°. Remove from oven; add cheddar cheese and place back in oven until cheese is melted.
Yield:
Calories:
Fat:
Fiber:
1 bunch asparagus (1-2 lb.)
1/2 C. bread crumbs
1 T. olive oil
1/2 C. coarsely grated Fontina
1/4 tsp. fresh ground black pepper
1/2 C. heavy cream
1/4 C. low-sodium broth (chicken or vegetable)
Preheat the oven to 350F and put the rack in the middle position. After rinsing the asparagus, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) In a small bowl, toss together the bread crumbs, oil, Fontina and pepper. Set aside. Arrange the asparagus in a casserole dish large enough to hold them in a single layer. Pour the heavy cream and chicken stock over the mixture. Cover with foil and bake until tender, 14-18 minutes. Remove the asparagus from the oven and preheat the broiler. Uncover the asparagus spears and sprinkle the bread crumb and cheese mixture over them. Broil, watching closely, until the mixture is brown and bubbly, 3-5 minutes.
Yield:
Calories:
Fat:
Fiber:
7 tbsp. butter
1⁄4 C. flour
2 C. hot milk
Salt and freshly ground white pepper
2 oz. 1⁄4″-thick sliced prosciutto, diced
3⁄4 lb. fresh spinach or egg tagliolini or linguine
1⁄2 C. freshly grated parmigiano-reggiano
Bring a large pot of water to a boil over high heat. Meanwhile, make a béchamel sauce by melting 4 tbsp. of the butter in a medium, heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Remove pan from heat and gradually whisk in milk. Season to taste with salt and pepper, return pan to medium heat, and cook, stirring constantly, until sauce is thick and smooth, 5–7 minutes. Remove pan from heat, place a piece of plastic wrap directly on top of sauce (to keep a skin from forming), and set aside. Preheat broiler and set rack about 4″ from the heat. Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Add prosciutto and cook, stirring constantly, until lightly browned and crispy, about 2 minutes. Reduce heat to low and continue cooking very slowly while pasta cooks. Season boiling water generously with salt, add pasta, and cook, stirring, until just tender, 1 1⁄2–2 minutes. Drain pasta, then add to skillet containing prosciutto. Add 1 tbsp. of the butter and 1⁄4 C. of the parmigiano-reggiano. Season to taste with salt and pepper and toss to mix well. Spoon pasta into a 2-quart baking dish and tamp it down lightly with the back of a spoon so that its surface is even. Spoon béchamel over top, and sprinkle with remaining 1⁄4 C. parmigiano-reggiano. Cut remaining 1 tbsp. butter into small pieces and scatter over top. Place dish in oven and broil until golden and bubbling, 2–3 minutes. Serve with additional parmigiano-reggiano at the table, if you like.
Yield:
Calories:
Fat:
Fiber:
3 crushed garlic cloves
Thyme or basil
2 or 3 sprigs rosemary
Coarsely ground black pepper
1 quartered red onion, cut into wedges
1 zucchini, sliced
Red and green bell peppers, seeded and sliced
1 small eggplant, optional
3 T. red wine vinegar
1/3 C. extra virgin olive oil
Salt and pepper to taste
1 pint grape tomatoes
In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender. Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.
Yield:
Calories:
Fat:
Fiber:
2 large russet potatoes, peeled and cut into 1″ pieces
3 tbsp. unsalted butter
1 small onion, minced
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
4 oz. Virginia ham, finely chopped
4 oz. white cheddar, grated
¼ cup finely chopped chives
1 cup flour, plus more for dusting
2 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying
Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3″-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes. Heat 2″ oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.
6 (2 inch thick) slices French bread
1/4 C. ricotta cheese
1/4 C. cottage cheese — whipped
2 T. lowfat cream cheese
2 tsp. white sugar
2 tsp. vanilla extract
3 C. egg substitute
1/4 C. evaporated milk
Cut a pocket in each slice of bread. Open carefully
In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket. Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture. Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.
Yield:
Calories:
Fat:
Fiber:
1 C. mayonnaise, divided
1/4 C. finely chopped fresh Italian parsley, divided
1 T. fresh squeezed lemon juice
2 tsp. finely minced capers
3 cloves garlic, finely minced, divided
6 T. Kowalski’s Extra Virgin Olive Oil, divided
1 lb. halibut (or other firm white fish) fillet(s)
2 C. Italian seasoned breadcrumbs, divided
1 C. chopped green onion
2 T. flour
1 ½ tsp. fresh grated lemon zest
3/4 tsp. kosher salt
1/4 tsp. Kowalski’s Coarse Ground Black Pepper
2 eggs, lightly beaten
In a small mixing bowl, combine 1/2 C. mayonnaise, 1 T. parsley, lemon juice, capers and 1/3 of the garlic; refrigerate aioli until ready to use. In a large skillet, heat 2 T. olive oil over medium-high heat; add halibut and sauté just until opaque in center (about 4 min. per side for a 1″ thick fillet). Remove fish from the pan, discarding skin; let stand until cool enough to handle (about 15 min.). Flake fish into a large mixing bowl; stir in remaining parsley and garlic, 1 C. breadcrumbs, green onion, flour, zest, remaining mayonnaise, salt and pepper. Mix in eggs; shape into 6 cakes (about 3″ across), coating with remaining breadcrumbs, pressing in lightly. Heat remaining oil on a nonstick griddle over medium heat until oil shimmers but does not smoke; add cakes to pan, cooking until dark golden-brown and crispy on the edges (4-5 min. per side). Top each cake with a small dollop of reserved aioli.
12 large, fresh scallops, dry packed
6 scallop shells or shallow gratin dishes
1 pound button mushrooms
1 shallot, minced
1 tsp. fresh thyme, minced
1 tsp. butter
2 C. fish stock
1 tsp. fresh lemon juice
1/2 C. heavy cream
1/2 C. bread crumbs, sautéed gently in 1 tsp. butter
Salt and pepper, to taste
1 tsp. minced chives, for garnish
Bring the fish stock to a gentle simmer. Poach the scallops for 1 minute, remove and cut the scallops into quarters. Reduce the fish stock by half, add the cream and simmer for two minutes; remove from the heat. Slice the mushrooms and sauté gently in 1 tsp. butter with the thyme and shallot. (The mixture should slowly dry out rather than brown). Combine the scallops, mushrooms and cream sauce. Season with salt, pepper and lemon juice. Distribute the mixture evenly between the six shells. Add a sprinkling of the buttered bread crumbs. Run under the broiler until the mixture is brown and bubbly. If you’re fancy, mound a little rock salt on six plates to hold the shells. Garnish with the chives and fresh pepper.
1 large scallion, trimmed, cut into large pieces
2 shallots, peeled
2 tsp. finely grated peeled fresh ginger
1-1/2 lb. skinless salmon fillet, cut into chunks
1 large egg
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1/3 C. mayonnaise
2 small scallions, trimmed, thinly sliced (white and green parts)
2 tsp. fresh lime juice
1 tsp. sesame oil
2-3 tsp. canola oil
1 lime, cut into wedges, for serving
In the bowl of a food processor fitted with a metal blade, add the scallions, shallots, and ginger. Pulse until everything is finely minced. Add the salmon, egg, red pepper flakes, salt and pepper, and pulse until the fish is finely chopped and everything is well combined. To test for seasoning, fry a tiny piece of the salmon mixture in a tiny bit of canola oil in a frying pan over medium heat until browned on both sides. Taste, and adjust the mixture in the food processor with salt, pepper, or pepper flakes, to taste. Then, form the salmon mixture into eight or ten patties, place on a plate, and freeze for 20 minutes. While the croquettes are chilling, make the sauce: In a small bowl, combine the mayonnaise, scallions, lime juice and sesame oil. Cover and chill until the croquettes are cooked (you can do this up to 3 hours in advance). Take the croquettes out of the freezer. Heat the canola oil in a large nonstick frying pan. Fry the croquettes (in two batches, if necessary), over medium heat, until browned on both sides and just opaque throughout, approximately 4 minutes on the first side and 3 minutes on the second side. Serve with the sesame-lime sauce and extra lime wedges.
1/2 lb. croissants (2 or 3)
About 1/2 C. (1/4 lb.) butter or margarine, at room temperature
2 packages (3 oz. each) Neufchatel cheese, at room temperature
1 1/4 C. maple syrup
10 large eggs
3 C. lowfat milk
1 tsp. ground cinnamon
2 T. chopped pecans
Powdered sugar
Raspberries or edible flowers, such as rose petals or nasturtiums, rinsed and drained, optional
Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 soufflé dishes (1- to 1 1/4-C. size) and fill equally with croissant pieces. In a food processor, combine Neufchatel cheese, 1/2 C. butter, and 1/4 C. maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each soufflé dish. In a bowl, beat eggs to blend with 1/2 C. maple syrup and the milk. Pour equally into each soufflé dish. Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15- inch pan. Bake, uncovered, in a 350° oven until pudding-soufflés are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes. About 5 minutes before pudding-soufflés finish baking, in a 1- to 1 1/2 quart pan over medium-high heat, frequently stir remaining 1/2 C. maple syrup until hot. Sprinkle pudding-soufflés with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.
4 pork chops, 1 inch thick
salt
pepper
2 teaspoons vegetable oil
3/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prune, coarse chopped
1/2 cup green olives, coarse chopped
1 tablespoon butter
2 tablespoons fresh parsley, chopped
Season chops to taste with salt and pepper. Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side. Remove from skillet, place on platter and cover. Add broth to skillet and bring to a boil, scraping up browned bits with a spoon. Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes. Whisk in butter and parsley. Reduce flame to medium low; return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes. Serve at once.