Wednesday, December 31, 2008
Black and White Chocolate Bark
2 C white chocolate, chopped
1 C dark chocolate, chopped
3/4-1 cup of any kind of nut or dried fruit you'd like to top it with, I used slivered almonds
--Lay out a piece of parchment paper on a baking sheet (or silpat).
--In a medium-sized microwave safe bowl, melt the white chocolate (heating in 30-60 second intervals and stirring frequently until smooth. Do NOT heat until it has melted in the microwave--either it will be too hot or burned). In a small-sized microwave safe bowl, melt the dark chocolate (same method as white chocolate).
--Pour the white chocolate onto the prepared parchment paper and spread out slightly. Drizzle the dark chocolate over the top and gently smooth the chocolate into an even layer. Chocolate will probably be somewhere around 8x8 inches.
--Sprinkle nuts and/or dried fruits on top of chocolate and place baking sheet in the refrigerator until chocolate is set.
--Break up into pieces before serving.
---My note: This was super easy to make and looks really pretty. I kind of swirled the white chocolate up into the dark chocolate, which made for a prettier look, rather than just one layer of chocolate on top of another. The almonds tasted really good with this, but the person whose recipe I used liked dried cranberries and pistachios, so go with whatever you like. Also, make sure you use good quality chocolate, stuff that tastes good. If you're going for chocolate chips, which I admit, in the quest for something really easy, I did, I would recommend Guittard chips--they taste good, and their white chips are pretty tasty, too. Make sure the white chocolate contains cocoa butter in it. Wrapped up in some pretty paper and ribbon, this also makes a tasty treat to give away.
Wednesday, December 17, 2008
Wednesday, December 10, 2008
Wednesday, December 3, 2008
Butternut Squash Soup
2 T butter
1 onion, chopped fine
3 pounds butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks
5 C low-sodium chicken broth
2 sprigs of thyme
1/2 C heavy cream (milk might also work)
Salt and pepper
1. Melt the butter in large Dutch oven pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, broth, thyme, and nutmeg. Bring to a simmer, cover, and cook until the squash is tender, 20-25 minutes.
2. Remove the thyme sprigs and puree the soup in batches in a blender (or food processor) until smooth.
3. Return the pureed soup to the pot. Stir in the cream. Bring to a brief simmer, then remove from the heat. If the soup seems too thick, thin it out with additional broth or water. Season with salt and pepper to taste before serving. Sprinkle individual servings with more nutmeg if desired.
The soup can be prepared through step 2, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat, adding additional water or broth to adjust the consistency, before proceeding with step 3.
My notes: This was a really pretty simple soup, easy to make and pretty tasty. Not quite what I'd call gourmet, but for a good butternut squash soup at home, this definitely hits the spot. It comes from one of my new favorite cookbooks for cooking just regular everyday, good food: The America's Test Kitchen Family Cookbook. And peeling the squash with a vegetable peeler really does work.
Wednesday, November 26, 2008
Caramelized Onion and Cornbread Stuffing
2 T butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1/4 C heavy cream
1/4 C chicken stock
Salt and freshly ground black pepper
-Preheat oven to 375 degrees.
-Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
My note: When we last made this, it only took 20-25 minutes, so check on it. And you can add more chicken stock if it seems too dry.
Wednesday, November 19, 2008
Brown Sugar Brownies
1 C packed brown sugar
1/2 C (1 stick) butter, softened
2 oz. unsweetened chocolate, melted
1/2 C flour
1 C coarsely chopped walnuts
-Preheat oven to 325 degrees.
-Grease an 8x8x2 pan.
-In large bowl beat sugar and butter until fluffy. Beat in eggs, one at time. Beat in chocolate, then flour. Stir in nuts. Pour (scrape) into pan. Bake 25 minutes (I usually check to see if it's pulled away from the sides of the pan a bit and for the smell. Don't know why, but I can usually tell if something chocolate is done by the smell.) Cool in pan and cut into bars. Makes 24.
OK, so I followed the directions, but I think I've finally encountered my first recipe that needs to be adjusted for altitude. It came out of the oven with a nice size to it, but as it cooled it shrank and the brownies were about 1/2 inch tall. Maybe. So will I make these again? DEFINITELY! They taste amazing, more like a really good flourless chocolate cake than brownies. And the flavor is not too sweet, a nice dark chocolate flavor. I think they would taste great with chopped up hazelnuts, or maybe even almonds. But next time I'll try adjusting for altitude.
Oh, and my baking guru, Nick Malgieri, claims that if you want to double a recipe for an 8x8 pan, you can, just bake it in a 9x13 pan.
Sunday, October 5, 2008
8 slices white bread 1 T. fresh parsley or 1 t. dried parsley
3/4 lb. (3 cups) shredded Mozzarella cheese 8-10 large mushrooms (1/4 lb.)
4 large eggs, lightly beaten 3 T. butter, melted
1 1/2 cups milk
Cut sausage links into thirds; brown in small skillet; cook slowly until done then drain on paper towels. Butter 1-quart souffle dish or 9" X 9" baking dish. Cut the crusts from the bread; discard crusts. Cut bread into 1/2 inch cubes. Slice the mushrooms and saute' in 1 T. butter.
Arrange 1/3 bread cubes in bottom of baking dish. Sprinkle with a third of cheese; arrange sausage pieces over this. Add a layer of mushrooms. Top with 1/2 of remaining bread, sprinkle with 1/2 of remaining cheese. Top with rest of bread, pressing down slightly; add the rest of the cheese on top.
Combine eggs, milk, salt, and parsley; pour mixture slowly over the layers. Drizzle with 2 T. melted butter. Chill, covered, for several hours or overnight. Allow casserole to stand at room temperature for 45 minutes to 1 hour before baking. Set casserole inside a 9" X 13" cake pan; pour water around the outside of the casserole to come up about half way up the sides. Bake at 350 degrees for 1 to 1 1/4 hours, or until golden brown. Makes 9 servings.
Monday, September 1, 2008
1 can of corn, drained
1 can of black beans rinsed and drained
1 can of pinto beans rinsed and drained
4 small tomatoes, diced
1 bunch of green onions, chopped
1 bunch of cilantro, chopped
2 avocados, diced
1 packet Good Seasons Italian Season Mix
Mix Italian Season Mix as directed on package. In large bowl combine first 7 ingredients and mix together. Pour Italian Seasoning into the bowl and mix. Let sit for at least an hour then strain out the extra dressing so it's not so soupy. Serve with chips.
NOTES: Straining out the extra dressing isn't essential, but I'd recommend it. It does get really soupy. The other note is that this salsa is definitely best if eaten the day it's made. We had some left over, ate it the next day and it had lost a lot of what made it good--it mellowed out a little too much.
Thursday, July 10, 2008
Tonight Derk and I made this tasty little side dish to go with some honey-lime chicken we made. It comes from one of my very favorite food magazines called Cuisine At Home, and this was a real winner! It would be a nice side dish to any kind of Mexican or Southwestern kind of food. We decided that you could probably cook the corn on the stove if you don't have a grill, and we're not real big on super spicy flavor, so we omitted the jalapeno. We also used Cholula for the hot sauce/Tabasco, and that gave it just the right amount of kick. The flavors were really great, sweet corn with a nice spicy, kicky taste, with a hint of cilantro. We really liked it.
4 ears fresh sweet corn, shucked
2 tsp. vegetable oil
1 T fresh lime juice
1 T hot sauce or Tabasco (or Cholula)
1/4 C chopped fresh cilantro
2 tsp. jalapeno, seeded, minced (we omitted this)
1/2 tsp. sugar
salt and pepper to taste
Crumbled queso fresco (a Mexican cheese, could probably go with Pepper Jack or Monterrey Jack, but we also omitted this step too)
Preheat grill to medium.
Coat corn with oil and grill until lightly charred, turning frequently, 10-15 minutes.
Whisk lime juice, hot sauce, cilantro, jalapeno, sugar, salt, and pepper together in a bowl while corn grills. Allow corn to cool slightly, then slice kernels off cob and toss in dressing to coat. Garnish with cheese.
Makes 2 cups.
Thursday, June 12, 2008
2 3/4 cup sugar
1/2 cup butter softened at room temp.
1/3-1/2 cup flour depending on how eggy you like it. More flour, a little less eggy.
1/4 ts. salt
1 cup buttermilk
1 ts. vanilla (I put a little more because I love vanilla so much)
1 Tb. fresh lemon juice
This recipe is enough to fill one deep dish pie crust (frozen), but doesn't quite fill 2 regular pie crusts, so if doing 2, double the recipe.
In large bowl cream sugar and butter. Beat in flour and salt. Blend in eggs. Stir in buttermilk, vanilla, and lemon juice and pour into pie shells.
Put in 400 degree oven for 15 minutes
Then lower temp. to 325 degrees and bake for an additional 45 minutes or until set.
Wednesday, May 28, 2008
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves
Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.
Wednesday, May 21, 2008
Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
Recipe courtesy Rachael Ray, 2007
See this recipe on air Wednesday May. 21 at 6:00 PM ET/PT.
Show: 30 Minute Meals
Episode: Thai Thai Again
2 tablespoons vegetable or other light oil, eyeball it
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup "light" or unsweetened coconut milk
1 cup frozen peas
1 1/2 cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 1/2 cups couscous
1 cup shredded fresh basil leaves
2 cups chopped iceberg lettuce, 1/2 small head
1/2 cup chopped peanuts, for garnish
Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrim.p. Garnish with chopped peanuts
Monday, April 21, 2008
Chocolate Waffle Stompers
3 squares unsweetened chocolate (3 oz.)
1 Cup butter
1 1/2 Cups sugar
2 Cups flour
1/2 tsp salt
1 tsp vanilla
1 Cup nuts (such as pecans), optional
Melt chocolate and butter together. In a bowl beat eggs and sugar. Add flour, salt, vanilla, and nuts if using. Blend well. Pour chocolate mixture into egg mixture and blend together. Drop batter in each waffle square heated to medium (not entirely sure what that means, I don't really pay attention to that part of the directions, I say 'til the waffle iron is ready) and bake/cook 1-2 minutes. Make one to test it first, see how it works with your waffle iron. Frost while warm.
1 square (1 oz) unsweetened chocolate
1 tsp butter
1/3 Cup milk
1/2 Cup sugar
1 1/2 to 2 Cups powdered sugar (to desired consistency)
Melt first 4 ingredients together. Add powdered sugar and beat until smooth. Then drizzle or spread over waffles.
Thursday, April 3, 2008
Emily’s Baby Shower Salad
1/3 cup seasoned rice vinegar
¼ cup honey
1 Tablespoon fresh lemon juice
1 Tablespoon finely chopped onion
1 teaspoon sweet Hungarian paprika
1 teaspoon celery seed
dash of salt and pepper
3/4 cup oil
mix in blender
16 oz bag of bow tie pasta (cook to package instructions)
1 package of summer salad mixture from Costco or 2 bags of mixed greens from your regular grocery store
1 cup grapes (cut in half)
1 bunch green onions (finely chopped)
1/2 cup toasted pinenuts
1/2cup grated asiago cheese
Mix salad ingredients together and pour dressing over it just before you are ready to eat
Add chicken if you want to use it as the main dish.
Tuesday, March 25, 2008
In honor of Derk's 40th birthday (yes, you read that correctly!) I am posting a recipe for red cake, which in other parts of the world is known as "Red Velvet Cake." When we were younger (MUCH younger!) for every birthday our mom would make us red cake. Our Grandma also would make this and it's a cherished family recipe. Derk has actually made it himself which is quite impressive! He says the frosting is more like a science experiment!
Thursday, March 20, 2008
For each omelet:
2 eggs, whisked together
Pour into a quart freezer bag then add any of the following:
grated cheese (you pick your favorite)
green onions, chopped (this gives the omelet a nice flavor)
frozen hash browns
Squeeze air out of bag and seal tightly. Place bag in LARGE pot of boiling water. After water returns to boiling, cook for 13 minutes. Open bag, pour omelet onto plate and serve!
I usually write the kids names on the front of the bag with a Sharpie so that we know who's is who's. (since they like different things in their omelets)
Thursday, March 6, 2008
1/2 to 1 pound of pasta - I usually use penne or the corkscrew curly kind (I know I'm so technical!)
1/4 cup butter (you can substitute margarine, but butter tastes better)
1/4 cup flour
salt and pepper, to taste
1 to 2 cups of milk
1 to 1 & 1/2 cups cheddar cheese, shredded
Boil pasta according to package directions. While pasta is cooking, melt butter in medium saucepan. Once completely melted, add flour (with salt and pepper added) all at once, stirring well. It will combine into almost a paste. Slowly add milk, whisking to incorporate. I usually add about one cup, let it get thick, and then add more depending on how much pasta I've used. Cook the sauce over medium high heat until thickened, being careful to whisk continually. Add shredded cheese and whisk in until completely melted, reserving some to sprinkle on top.
Drain pasta when fully cooked. Put pasta in large (about 2 quart) casserole dish and pour cheese sauce over the top. Mix in well. Sprinkle with reserved shredded cheese. My kids like to eat it like this - it's toasty enough to melt the cheese on top and very creamy, but my mom always cooked it in a 425 degree oven for about 20-25 minutes for a final step. It turns out a little more "solid" that way. Feel free to experiment with different kinds of cheddar - my kids like mild, but I've really enjoyed sharp and medium for a bit of "bite" to it.
Wednesday, March 5, 2008
I have this hankering to find a recipe for good, homemade mac 'n cheese. I figured with all you great cooks, one of you is bound to have one that you've actually tried and know works. I've seen recipes before, but they seem a little too fussy. The blue box works in desperation, but I want to actually make the real thing. Thanks!! (And thanks for letting me post a request, and not just recipes all the time!)
Monday, March 3, 2008
California Chicken Casserole
1 whole chicken, cooked & cut up or 2 10 oz cans of chicken
1 12 oz package of egg noodles, cooked
6 hard-boiled eggs, sliced
1 small can button mushrooms
2 cans cream of chicken soup
2 cans evaporated milk
1 1/2 cups grated cheese
In a 9x13 inch pan or two smaller pans, layer noodles, then chicken, then eggs, then cheese, then mushrooms. Blend milk and soup and pour over all. On top, put remaining cheese and sprinkle with parsley flakes. Bake at 350 degrees for 45 minutes to an hour. Makes a HUGE casserole or two medium-sized ones. Make only half the recipe for one casserole.
This is definition of "comfort food"!!!
Thursday, February 28, 2008
Sunday, February 24, 2008
1 1/2 cups (3 sticks) of melted butter
3 cups sugar
1 T vanilla
2 cups flour
1 cup cocoa
1 tsp baking powder
1 tsp salt
24 mini peppermint patties
Preheat oven to 350 degrees
Grease 9 x 13 pan
Stir melted butter, sugar, vanilla together. Add eggs. Stir in flour, cocoa, baking powder and salt. Blend well. Reserve 2 cups of batter. Pour remainder in pan. Place patties evenly over batter. Cover with remaining batter and bake for 45 minutes-I usually give them a look at 40 minutes. And don't cut them until they are completely cooled, otherwise you'll get a gooey mess. Plus, they really do taste better when they've cooled down.
The trick here is not to overbake or they'll get a bit too crunchy. It's hard to describe how to know exactly, though you can kind of smell it. But, if they are underbaked that's OK, I've taken them out a little early and they were still good. Sometimes with chocolate, especially brownies, they taste a bit better a little underdone. You should be OK with 40-45 minutes.
Friday, February 22, 2008
Makes 4 cutlets, about 35 minutes
Cut and pound out:
2 boneless, skinless chicken breasts halves, (4-6 oz. each)
Dredge; saute in 2 T. olive oil:
1/4 cup all-purpose flour
3/4 cup fresh orange juice
1/2 cup dry white wine
2 tsp. Dijon mustard
Whisk in; add:
4 T cold unsalted butter, cubed
4 thin orange slices, halved
1/4 cup silvered almonds, toasted (we have these as optional and usually don't use them)
1 T minced fresh parsley (dried is OK too)
Cut each breast in half lengthwise. Cover with plastic wrap and pound to 1/4 inch thickness. Remove plastic and season with salt and pepper.
Dredge chicken in flour. Saute cutlets in oil in a large saute pan over medium-high heat for 4-5 minutes, or until golden brown. Flip and saute for 2 more minutes. Remove cutlets from pan and keep warm.
Deglaze pan with juice, wine and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low.
Whisk in butter until melted. Add orange slices and return cutlets to pan to heat through.
Garnish with almonds and parsley. Yummy!
Wednesday, February 20, 2008
30 minute meals
2 tablespoons extra-virgin olive oil
2 packages chicken tenders, 1 1/2 to 2 pounds
1 tablespoon coriander, a palm full
2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28-ounce) can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded pepper Jack or sharp white Cheddar
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped
Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
Monday, February 18, 2008
2-5 lb corned beef round (do not buy a "brisket", buy a round, hopefully from Snider's, which has the best ones! Costco also has them, but they tend to have more fat)
1 head of cabbage, halved and cut into wedges (I usually only use half the cabbage)
small bag of baby carrots (I usually use half the bag)
2-3 potatoes, peeled and cut into chunks
Place corned beef round in crock pot and cover with water. Cook for 1 hour on high, then 6-7 hours on low (depending on when you need to eat it!) You can cook it on high for 4-5 hours or low for 7-8 hours, but I think the way I do it usually makes the corned beef more juicy and tender.
During the last 1/2 hour the corned beef is cooking, place all vegetables in a pot of boiling water and let simmer on medium high for 20-25 minutes. During the last 10-15 minutes the vegetables are cooking, put 1-2 cups of the water the corned beef has been cooking in (this makes them taste AMAZING and is my Grandma's secret!) Take corned beef out of crock-pot, slice and place in the middle of a platter. Drain the vegetables and place around the corned beef, dot with butter and EAT!
Sunday, February 17, 2008
Episode: Rush Dinner: Frat House Impossible
Woah, long title I know, but oh my goodness. I made this for Valentines night, and Billy said it was some of the best food he has ever tasted. I told him of course it is, it has about 2 sticks of buttery goodness tucked away! I now have a second favorite mashed potato recipe. If you need a romantic dinner idea for two, make this and you will be very happy.
For the Merlot reduction:
3 tablespoons grapeseed oil
1 tablespoon (1 to 2 cloves) chopped fresh garlic
2 finely diced shallots, or 1 white onion finely diced
Any meat trimmings you may have from the beef (see beef ingredient below)
1/2 (750-ml) bottle Merlot wine
1/2 pint (1 cup) strong beef stock or demi-glace
1 tablespoon fresh chopped thyme leaves
1 tablespoon fresh chopped rosemary leaves
1 stick (1/2 cup) unsalted butter
For the lobster mashed potatoes:
4 medium to large potatoes, peeled and cut into chunks
2 bay leaves
1 pound lobster meat
2 tablespoons grapeseed oil
1 tablespoon unsalted butter (to saute lobster) plus 1/2 cup butter (1 stick), for the potatoes
Salt and freshly ground white pepper
3 ounces soft herbed cheese (recommended: Boursin)
1/4 cup chopped fresh chives
For the filet mignon:
6 (4-ounce) beef tenderloins (filet mignon)
Salt and freshly ground black pepper
1/8 cup grapeseed oil
For the Merlot reduction:
Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth - so you can remove all the vegetables and herbs, and allow to rest in a warm place.
For the potatoes:
Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.
For the filet mignon:
Preheat oven to 375 degrees F.
Season beef with salt and pepper. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the pan of steaks into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven).
While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt.
Remove the pan of steaks from oven and allow them to rest. (Remember to use an oven mitt; the handle of the pan will be hot!)
If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter.
Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives.
Wednesday, February 13, 2008
Tuesday, February 12, 2008
I have a subsciption to Cooking Light and this recipe is by far my very favorite. I have made this over and over and it just gets more yummy. It's been referred to as a mexican lasagna. Serve it with home made salsa and sour cream with lime juice and cilantro. Try it, you will love it.
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup 1% low-fat milk
1/4 cup chopped fresh cilantro
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, drained
12 (6-inch) corn tortillas
Preheat oven to 375°.
Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.
4 servings (serving size: 1 1/2 cups)
Ok so I haven't made this one before I've only eaten it! I got the recipe from my aunt, Erin, who is a VERY good cook! This is so good I could eat all of this by myself! Thanks Erin!
1 box orzo pasta cooked according to package directions.
diced up bell peppers (I usually use one red, one orange and one yellow)
Diced up carrots
diced purple onion
crumbled feta cheese
toasted pine nuts
chopped fresh basil
Juice on one or two lemons
1/2 cup olive oil
Mix above ingredients together and toss with dressing
*all of the ingredients are estimates. You can add as little or as much of any ingredient. I just keep tasting until I think its right. Some lemons are not juicy so you need more. I usually add the feta, pine nuts, and basil very last.
Friday, February 8, 2008
Wednesday, February 6, 2008
This is a recipe form the show take home chef it's really good if you like French Onion Soup!
2 tablespoons/30 ml olive oil
6 onions (about 3 pounds/1.4 g total), thinly sliced
4 garlic cloves, finely chopped
2 large sprigs fresh thyme
1 bay leaf
½ cup/110 ml dry red wine
½ cup/110 ml sherry
8 cups/2 liters good quality beef stock
Salt and freshly ground black pepper
6 3/4-inch-/2-cm-thick slices sourdough bread
6 ounces/175 g Gruyère cheese, shredded
2 tablespoons/about 5 g thinly sliced fresh flat leaf parsley
To prepare the soup and toast:
Place a heavy based large pot over a moderate heat. Drizzle the olive oil into the hot pot and add the onions.
Cook the onions for 1 hour or until they are golden, stirring often. Once the onions become very soft they will begin to stick to the bottom of the pot and turn a caramel brown color. As this occurs, scrape the browned onions from the bottom of the pot and stir them into the remaining onion mixture.
Add the garlic, thyme and bay leaf to the onions and cook for 5 minutes or until the garlic softens. Add the red wine and sherry and stir to scrape up any browned bits on the bottom of the pan. Simmer for 5 minutes or until the liquids reduce by half.
Add the stock and bring the soup to a gentle simmer, skimming any foam that rises to the top, if necessary. Season the soup lightly with salt and pepper. Add just a bit of salt and pepper here, but not too much since the soup will reduce as it simmers and the flavors will become more concentrated.
Allow the soup to simmer uncovered for 25 minutes. Season the soup to taste with salt and pepper. Meanwhile, preheat the broiler on high. Arrange the sourdough bread slices on a baking sheet and broil for 2 minutes or until golden brown on top.
Divide the soup among 6 high sided ovenproof serving bowls. Place the bowls of soup on a heavy baking sheet. Place one bread slice, toasted side down, on top of each bowl of soup.
Divide the cheese among the soup bowls and sprinkle with parsley. Place the soup bowls under the broiler for about 3 minutes or until the cheese melts and is golden brown. Remove from the broiler and serve.
This turkey recipe, courtesy Giada De Laurentis, is awesome, but it is the gravy that is amazing! This is a great alternative to traditional turkey! I don't put the neck or giblets in it grosses me out, but if you'd like to go for it!
1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
mashed potatoes are one of my very favorite foods and I have tried so many recipes. This one is so incredibly good every time I have made them. It is an Alton Brown recipe. Just a couple things. One you can't be afraid of garlic. Put the whole amount he says to, trust me. Two, I try to cook more healthy, so I use the fat free half and half, and it tastes just the same.
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
1 lb. skinless, boneless chicken, cubed
1 medium yellow onion, chopped
1 1/2 tsp. garlic powder or 1-2 cloves fresh garlic, crushed
1 Tbsp. vegatable oil
2 cans Great Northern beans
1 can chicken broth
2 cans (4 oz.) chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream
Saute chicken, onion, and garlic in oil. Add beans (rinsed and drained), broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve.
Tuesday, February 5, 2008
-Put 1 cup of nuts (walnuts or pecans) on bottom of sprayed/buttered pan (I have used a bundt pan).
-Put 12 still frozen Rhodes dinner rolls in a single layer in the pan. Don't defrost rolls.
-Sprinkle 3/4 cup packed brown sugar over top of rolls.
-Pour 1 package of butterscotch pudding (not instant) over the top of rolls (use dry powder, don't make the pudding).
-Melt 1 stick of butter, and pour over top of rolls.
-Let sit in cold oven overnight.
-In the morning, bake for 30 minutes at 350 degrees; simply turn on oven and let them bake. After 30 minutes, take out of oven, let sit for a minute, then invert onto a plate. And enjoy!
Sunday, February 3, 2008
Bon Appétit | March 1998
Servings: Makes 4 servings.
4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over