Recipes/Menus

• ECDR - 26 SPCA "Wag More, Bark Less"?

  • Ambrosia Macaroons

    Ambrosia Macaroons

    Bon Appétit | December 2008  by Damon Lee Fowler

    Yield: Makes about 45  Ingredients 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 1/8 teaspoon salt 2 teaspoons finely grated orange peel 3 large eggs 24 ounces sweetened flaked coconut (about 6 cups firmly packed) 6 ounces bittersweet chocolate, melted   Directions Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment.  Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended.  Beat in orange peel, then eggs, 1 at a time. Mix in coconut.  Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart. Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes.  Cool completely on sheets.  Using fork, drizzle chocolate over macaroons.  Chill on sheets until chocolate is firm, about 30 minutes.

    
    

    Beef Tenderloin With Potato and Blue Cheese Salad

     Beef Tenderloin With Potato and Blue Cheese Salad

    By Kate Merker,  March 2010

    Serves 8     Hands-on Time: 15m    Total Time: 30m

    Ingredients

                           2 pound small red potatoes (about 24)

                           kosher salt and black pepper

                           1/2 cup plus 2 tablespoon olive oil

                           8 Beef Tenderloin steaks  - approx. 6 oz. each

                           1/2 cup crumbled blue cheese (about 2 ounces)

                           4 tablespoons white wine vinegar

                           2 small head Boston lettuce, torn (about 8 cups)

           

    Directions

    1. Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 4 teaspoons salt.

    2. Reduce heat and simmer until tender, 14 to 16 minutes. Drain, run under cold water to cool, and using a fork or your fingers, break the potatoes in half.

    3. Meanwhile, heat 2 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 2 teaspoon salt and 1 1/2 teaspoon pepper.

    4. Cook steaks to the desired doneness, 4 to 5 minutes per side for medium-rare.

    5. Meanwhile, in a large bowl, combine the blue cheese, vinegar, remaining 1/2 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

    6. Add the potatoes and lettuce and toss to coat. Serve with the steaks.

    Tip

    Make this steak dish into a salad: Thinly slice the steak and use two heads of lettuce. Toss to combine.

     

    
    

    Cranberry and White Chocolate Scones

    Cranberry and White Chocolate Scones

    Prep Time: 15 mins      Total Time: 30 mins     Yield: 8-16 scones

     "Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington."

    Ingredients

                              1 3/4 cups flour

                              1/4 cup sugar

                              2 1/2 teaspoons baking powder

                              1/2 teaspoon salt

                              5 tablespoons chilled unsalted butter, cut into pieces

                              6 tablespoons half-and-half

                              1 large eggs, beaten

                              1/2 cup fresh or frozen cranberries or 1/2 cup dried cranberries ( craisins)

                              1/2 cup white chocolate chips ( or pieces)

    Directions

     1.              Preheat oven to 400 degrees F.

    2.              In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.

    3.              Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.

    4.              Turn out onto a lightly floured board and knead for 2 minutes.

    5.              Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).

    6.              Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.

     Bake the scones at 400 degrees F for 14 minutes or until golden brown.

    
    

    Fig and Fruit Salad

    Fig and Fruit Salad

    From: Better Homes and Gardens

    Servings: Makes 10 servings. Prep: 20 mins   Total: 25 mins

           

    Ingredients

    • 2/3 cup  walnuts


    • 10 cups  torn fresh spinach


    • 1/3 cup  rice vinegar


    • 1/3 cup  walnut oil


    • 2 small cloves  garlic, minced


    • 1/4 cup  snipped fresh mint


    • 1/4 teaspoon salt 
    • 1/4 teaspoon  pepper


    • 4   oranges and/or grapefruit, peeled and sliced crosswise 
    • 10   fresh figs, halved lengthwise


    • 6 ounces  semisoft goat cheese, broken into large chunks (optional)



     

    Directions

     

    1. To toast walnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven for 5 to 10 minutes or until light golden brown, watching carefuly and stirring once or twice so nuts do not burn.

    2. Meanwhile, place rice vinegar, walnut oil, garlic, mint, salt, and pepper in a blender container or food processor bowl. Cover and blend or process until nearly smooth.

    3. Combine the spinach and toasted walnuts in a large bowl. Drizzle spinach mixture with dressing; toss gently to coat. Place spinach in 10 serving bowls or plates. Arrange orange and/or grapefruit slices and figs on greens. If desired, add goat cheese. Makes 10 servings.

     

     

    
    

    Grilled Bruschetta with Grilled Red and Yellow Peppers, Gorgonzola and Basil Oil

    Grilled Bruschetta with Grilled Red and Yellow Peppers, Gorgonzola and Basil Oil

    Recipe courtesy Bobby Flay, 2007

    Prep Time: 15 min     Cook Time:  5 min     Serves:  4 servings

     

    Ingredients

          1 1/2 cup extra-virgin olive oil

          2/3 cup fresh basil leaves

          Salt

          Freshly ground black pepper

          24 (1/2-inch) thick slices French baguette

          24 ounces Gorgonzola, at room temperature

          4 red bell peppers, grilled, peeled, seeded and thinly sliced

          4 yellow bell peppers, grilled, peeled, seeded and thinly sliced

           

    Directions

    Heat the grill to high.

    Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl.

    Grill the bread on both sides until lightly golden brown. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.

     

     

    
    

    Roasted Eggplant & Tomato Stacks

    Roasted Eggplant & Tomato Stacks

     By, Williams-Sonoma Kitchen.

    Ingredients:

                           1/2 cup plus 2 tsp. olive oil, plus more as needed

                           4 yellow onions, diced

                           Salt and freshly ground pepper, to taste

                           4 garlic cloves, minced

                           10 fresh basil leaves, cut into thin strips

                           1 Tbs. chopped fresh oregano

                           1/4 cup chopped fresh flat-leaf parsley

                           1 eggplant, 2 1/2 to 3 inches in diameter, sliced 1/8 inch thick

                           5 tomatoes, sliced 1/4 inch thick

                           4 zucchini, halved crosswise and sliced lengthwise 1/8 inch thick

                           1/2 cup grated Parmigiano-Reggiano cheese

           

    Directions:

    Preheat an oven to 425°F.

     In a large sauté pan over medium-high heat, warm 6 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat.

     Rub the bottom and sides of a 12-inch cast-iron fry pan with olive oil. Place 8 eggplant slices in a single layer in the pan and season with salt. Top each with 1 tsp. onions and 1 tomato slice and season with salt. Top each with 1 tsp. onions and 2 zucchini slices and season with salt. Top each with 1 tsp. onions. Repeat the layering 2 more times, ending with the zucchini. Drizzle each vegetable stack with 1 tsp. olive oil.

     Bake until the vegetables are tender, about 40 minutes. Sprinkle each stack with 1 Tbs. cheese and bake for 7 to 10 minutes more. Let the vegetables rest for 5 minutes before serving. Serves 8.

     

    
    
• ECDR - 25 Bayfront & BergHOFF

  • Caramelized Banana Splits With Hot Chocolate Sauce

    Caramelized Banana Splits With Hot Chocolate Sauce

    Gourmet | November 2007 Lillian Chou

    Yield: Makes 8 servings        Active Time: 20 min                 Total Time: 20 min  Ingredients 6 tablespoons unsalted butter 6 firm-ripe bananas, sliced diagonally 1/2 inch thick 1 cup packed light brown sugar 2 cup heavy cream 8 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped 2 pint cinnamon or vanilla ice cream 1 cup chopped walnuts, toasted and cooled  Directions Melt butter in a 12-inch, or larger, heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar.  Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes.  Divide bananas among 8 bowls, leaving any remaining caramel in skillet.  Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.  Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)  Hazelnut Tuiles       Contributed by Margot Janse ACTIVE: 1 HR 10 MIN         TOTAL TIME: 2 HRS 10 MIN SERVINGS: MAKES ABOUT 4 DOZEN TUILES  INGREDIENTS  7 tablespoons unsalted butter  1 cup cake flour  1 cup confectioners' sugar  3 large egg whites  tablespoon hazelnut oil  DIRECTIONS Preheat the oven to 300°. In a small skillet, cook the butter over moderately high heat until deep golden brown, about 2 minutes. Remove the skillet from the heat. In a medium bowl, whisk the flour with the sugar and egg whites until smooth. Whisk in the browned butter and hazelnut oil. Let the batter stand at room temperature for 1 hour. Line a large baking sheet with a silicone mat. Spoon 6 teaspoons of the batter onto the baking sheet 3-inches apart. Spread the batter into 3 inch rounds. Bake the tuiles in the center of the oven, 2 baking sheets at a time, for 8 minutes, or until light golden, turning the baking sheets halfway through. Drape the warm tuiles over a rolling pin immediately after removing them from the oven. Return the tuiles to the oven for 30 seconds if they become too brittle to bend. Repeat with the remaining batter.   MAKE AHEAD The tuiles can be stored in an airtight container overnight or frozen for up to a month.

    
    

    Cauliflower Tabouli

    Cauliflower Tabouli

    Courtesy of Food Network Magazine

    Prep Time:  10 min                Serves:  8 servings

     

    Directions

     Grate 2 heads cauliflower into grain-size pieces with a box grater.

    Toss with 4 diced plum tomatoes, 2/3 cup lemon juice, 6 tablespoons olive oil, 4 tablespoons soy sauce, 4 chopped scallions, 2 bunches chopped parsley and 4 tablespoons chopped mint in a large bowl.

    Season with salt and pepper.

    Serve on lettuce leaves, or mixed greens

     

     

     

     

    
    

    CUT Mac ’n’ Cheese

    CUT Mac ’n’ Cheese                                                                                                                                                                        Recipe courtesy of CUT.

     Experience mac ’n’ cheese in a decadent new way as Chef Wolfgang Puck, founder of the award-winning CUT steakhouse, puts a sophisticated spin on an American classic. In his version, cavatappi pasta is combined with crème fraîche and two kinds of cheeses. 

    Ingredients:

      6 Tbs. (3/4 stick) unsalted butter, plus more for greasing  

      6 Tbs. all-purpose flour                                                                                                                             

    1 bay leaf 

       4 cups milk 

     1 1/4 cups crème fraîche 

       1 1/2 tsp. fleur de sel, plus more, to taste 

       3 3/4 cups shredded mozzarella cheese 

       1 3/4 cups shredded aged cheddar cheese 

      Freshly ground white pepper, to taste 

      1 lb. cavatappi, cooked al dente,    cooled in ice water and drained                                             

        3/4 cup fresh brioche bread crumbs 

    Directions:

    Preheat an oven to 375°F. Butter a 3- to 4-quart square baking dish. In a 4-quart saucepan over medium heat, melt the 6 Tbs. butter. Stir in the flour and cook, stirring, until blended, about 1 minute. Add the bay leaf and slowly whisk in the milk until smooth. Simmer, whisking occasionally, until the mixture is thickened, 14 to 16 minutes.

     Remove the bay leaf and discard. Whisk in the crème fraîche and the 1 1/2 tsp. fleur de sel and bring to a simmer.

     Remove from the heat and stir in 1 1/4 cups each of the mozzarella and cheddar. Season with fleur de sel and white pepper. 

In a large bowl, combine the pasta and cheese sauce and stir in 2 cups of the mozzarella.

     Transfer to the prepared baking dish. Sprinkle with the remaining 1/2 cup mozzarella and cheddar and then with the bread crumbs. Bake until the bread crumbs are golden and the cheese is bubbly, about 30 minutes. Let stand for 10 minutes before serving. Serves 8 to 10. 



    
    

    Salmon Sliders With Chimichurri Sauce

    Salmon Sliders With Chimichurri Sauce

    By Kate Merker,  June 2009  Real Simple 

    Serves 8 - Appetizers| Hands-On Time: 10m | Total Time: 20m 

    Ingredients

                           1/2 cup fresh flat-leaf parsley, chopped

                           2 tablespoons extra-virgin olive oil, plus more for the grill

                           1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

                           2 teaspoons red wine vinegar

                           1/8 teaspoon crushed red pepper

                           kosher salt and black pepper

                           1 1/4 pounds skinless salmon fillet, cut into 1-inch pieces

                           4 scallions, thinly sliced

                       8 Water Rolls or Dinner Rolls

           

    Directions 

    1. Heat grill pan to medium-high. In a small bowl, combine the parsley, oil, oregano, vinegar, red pepper, and ¼ teaspoon salt. Set aside.

     In a food processor, pulse the salmon 3 or 4 times, just until coarsely chopped (still somewhat chunky). 

     Add the scallions, ½ teaspoon salt, and ¼ teaspoon pepper and pulse to combine. Form the mixture into ¾-inch-thick patties. 

    Oil the grill grate. Grill the patties, turning once (do not press or flatten), until opaque throughout, 2 to 4 minutes per side. 

    Place the burgers on the buns and top with the chimichurri sauce.

    
    

    Spiced Pork with Bourbon Reduction Sauce

    Spiced Pork with Bourbon Reduction Sauce

     YIELD: 8 servings (serving size: 3 pork slices and 2 tablespoons sauce)

    Ingredients

              Sauce:

              1 cup bourbon

              1/2 cup packed dark brown sugar

              1/2 cup low-sodium soy sauce

              6 tablespoons cider vinegar

              3  teaspoons bottled minced garlic

              1 teaspoon black pepper

              Pork:

              1 teaspoon chili powder

              1/2 teaspoon ground cinnamon

              1/4 teaspoon ground allspice

              1/4 teaspoon salt

              2 (1-pound) pork tenderloin, trimmed

              Cooking spray

     

    Preparation

    To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1 cup (about 15 minutes), stirring frequently.

    Remove from heat.

    To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.

    Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

     

     

     

     

     

     

     

     

    
    
• ECDR - 24 In the Kichen With Mason Dixon

  • Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme

    Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme

    Recipe from, Cooking Light, May 2009

     

    Ingredients

          2 teaspoons olive oil

          1 2/3 cups thinly sliced spring onions (a bit over 1 pound)

          1 teaspoon salt, divided

          1/2 teaspoon freshly ground black pepper

          1 cup (5 ounces) crumbled goat cheese

          11/2 tablespoon chopped fresh flat-leaf parsley

          11/2 tablespoon fat-free milk

          2 teaspoons chopped fresh thyme

          8 (6-ounce) skinless, boneless chicken breast halves

          Cooking spray

          1 cup dry white wine

          2 cup fat-free, less-sodium chicken broth

           

    Preparation

    1. Heat oil in a large skillet over medium heat. Add onions, 1/2 teaspoon salt, and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.

    2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 1 1/2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.

    3. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.

    Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken.

    
    

    Chocolate Cupcakes with Flaming Strawberries

    Chocolate Cupcakes with Flaming Strawberries

    Yield:  About 20 cupcakes

     

    Cupcake Ingredients:

     3/4 cup unsweetened cocoa powder

    1 1/2 cups all purpose flour

    1 1/2 cups sugar

    1 1/2 tsp baking soda

    3/4 tsp baking powder

    3/4 tsp salt

    2 eggs

    3/4 cup hot water

    3/4 cup heavy cream

    3 tbsp canola or other vegetable oil

    2 tsp vanilla extract

     Directions

    Preheat oven to 350 degrees.

     Line muffin tin with cupcake papers and set aside. 

    Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl.  

    Add eggs, water, heavy cream, oil and vanilla.  Mix with a hand held mixer until smooth. 

     Divide batter among muffin cups, filling each half full.  Bake for 20 minutes.  Let cool before frosting. 

    Frosting Ingredients: 

    2 sticks softened butter

    4 cups confectioners' sugar

    4 tbsp unsweetened cocoa powder, sifted

    Directions: 

    In the bowl of a stand mixer fitted with whisk attachment, cream together sugar, cocoa and butter; beginning on low speed then increase to high.  Beat until fluffy and lightened in color.  Transfer mixture to a piping bag fitted with a decorative tip.  Frost cupcakes.

     Strawberries Ingredients: 

    18-24 Strawberries - you'll need as many as you have cupcakes

    Vodka, rum, or your choice of liquor 80 proof or higher (over-proof such as 110 will give you a yellow flame)

    Directions: 

    Hollow the strawberries carefully.  If you pierce the side of the strawberry accidentally, start with a new one.  Since you'll be setting the liquor aflame, it is important that your strawberry is leak-proof. 

    Set one strawberry atop each frosted cupcake.  Fill strawberries with liquor just before lighting (see tips).  If you need to light them all at once, (say, for a party) use a turkey baster to quickly fill all the strawberries and a grill lighter in lieu of matches.

     Notes for flaming strawberries:

    Any alcohol below 80 proof will not light well.  I used 80 proof and got a nice blue flambe'.  I've been told that using an over-proof liquor (anything above 100) will give you a real fire, or a full yellow flame. 

    You can add a little sugar to the inside of the strawberry to sweeten things up.  However, the flame seems to last longer without the addition of sugar.

    Make sure to use a liquor that you like.  Vodka is a good choice if you want very little flavor. Alcohol evaporates, so light the strawberry soon after you spoon the liquor in. 

     

    Do I have to say it?  Probably not, but my conscience will not let me go without.  Do not attempt to eat a flaming strawberry.  It's a relatively short burn time, lasting about 30 seconds to 1 minute.

     

     

     

     

     

     

    
    

    Grilled Chorizo, Goat Cheese, and Watercress Pizzas

    Grilled Chorizo, Goat Cheese, and Watercress Pizzas

     Bon Appétit | July 2006       Bon Appétit Test Kitchen

     

    Ingredients

    16 ounces fresh pork or beef chorizo sausages,     plastic casings removed

    4 cups (packed) watercress tops, divided

    8 ounces soft fresh goat cheese, crumbled 

    4 5- to 6-inch-diameter pita breads

    Olive oil

    3 mini sweet peppers (1 yellow, 1 orange, and 1 red), cut into thin rings

     

    Directions

     

    Prepare barbecue (medium heat) or grill pan.

     

    Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to paper towel line plate and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.

    Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.

     

    Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes.

     

     

     

    
    

    Peach, Arugula & Goat Cheese Salad

    Peach, Arugula & Goat Cheese Salad

     Adapted from William -Sonoma, On The Grill, by Willie Cooper (Oxmoor House 2009)

    Ingredients:

          1 cup plus 4 Tbs. balsamic vinegar

          4 firm, ripe peaches

          4 Tbs. firmly packed light brown sugar

          4 bunches arugula (about 4 cups),         tough stems removed

          4 Tbs. grapeseed oil

          Salt and freshly ground pepper, to taste

          1/2 lb. fresh goat cheese, crumbled       

    Directions: 

    In a saucepan over medium-high heat, bring the 1 cup vinegar to a boil. Reduce the heat and simmer until the vinegar is thick enough to coat the back of a spoon. Let cool.

     Cut the peaches in half lengthwise and remove and discard the pits. Cut each half into 6 wedges. Place the wedges in a shallow dish, sprinkle with the brown sugar and drizzle with the 4 Tbs. vinegar.

     Prepare a medium-hot fire in a grill, or prepare grill pan. Brush and oil the grill grate or a vegetable-grilling basket.

     Arrange the peaches on the grate or in the grilling basket directly over medium-high heat. Grill, turning once, until grill marks appear, about 1 minute per side. 

    In a large serving bowl, combine the arugula and oil and toss to coat. Season with salt and pepper. Arrange the grilled peaches on top of the arugula. Drizzle with the reduced balsamic vinegar, sprinkle with the goat cheese, and finish with a few grindings of pepper. Serve immediately. Serves 8.

     

    
    
• ECDR - 23 "Fun Foods with Flavor"

  • Cashew Raisin Rice Pilaf

    Cashew Raisin Rice Pilaf

    Submitted by, Granny Loretta

    Prep Time: 15 Mintes              Cook Time: 30 Minutes                Ready In: 45 Minutes        Serves: 12

    Ingredients:

    1/4 Cup Margarine                                                                                                                                       1 1/2 Cups Uncooked  Long Grain White Rice                                                                                                 1 Chopped Onion                                                                                                                                       1 Cup Chopped Carrot                                                                                                                                1 Cup Golden Raisins                                                                                                                                 3 Cups Chicken Broth                                                                                                                               3/4 Cup Uncooked Wild Rice                                                                                                                        2 Cups Frozen Green Peas                                                                                                                          1 (4 ounce) Jar Diced Pimento Peppers Drained                                                                                              1 Cup Cashews                                                                                                                                          1 teaspoon Salt                                                                                                                                  Ground Black Pepper to Taste

    Directions:

    Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 -5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan, and simmer for  20-25 minutes.

    Meanwhiel, in a saucepan bring  1 1/2 Cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.

    When the rice/raising mixture is finished simmering (rice is cooked), stir in wild rice, peas, pimento peppers and cashews and heat through.  

    
    

    Chocolate Bon Bon Cookies with Vanilla Bean Ice Cream

    CHOCOLATE BON BON COOKIES WITH VANILLA BEAN ICE CREAM

    Recipe by, Linda Siedle

    Ingredients:

    1 (6 square) Package White Baking Chocolate                                                                                               1 1/2 Package (12 squares) Semi Sweet Baking Chocolate                                                                            1/4 Cup (1/2 stick) Unsalted Butter                                                                                                              1 (14 ounce) Can Sweetened Condensed Milk                                                                                                1 Teaspoon Vanilla                                                                                                                                    2 Cups All- Purpose Flour                                                                                                                          1/3 Cup finely chopped Walnuts

    Directions:

    Preheat oven to 350 degrees

    Chop each white chocolate square into 8 chunks; set aside. Microwave semisweet chocolate and butter in a microwavable bowl on high 2 minutes, or until butter is melted, stirring after 30 seconds. Stir until chocolate is completely melted. Stir in milk and vanilla. Add flour and walnut; mix well (batter will be stiff).

    Shape 1 level Tablespoon of dough around each white chocolate chunk;  fully enclosing white chocolate. Place 1 inch apart on ungreased baking sheets.

    Bake 6 - 8 minutes or until soft and shiny (ccokies will firm as they cool). Remove to wire racks and cool completely.

    Serve with a scoop of vanilla bean ice cream.

     

    
    

    Fresh Vegetables

    Recipe coming soon

    
    

    Orange-Ginger Glazed Cornish Game Hens

    ORANGE-GINGER GLAZED CORNISH HENS                                                                                                      Roasting at a high temperature and using small Cornish Hens means that these fruit-glazed beauties are done after only 25 minutes in the oven. Line your pan with foil for easy clean-up.

       Ingredients:

     1 1/2 Cups Fresh Orange Juice                                                                                                                     4 Tablespoons Minced Peeled Fresh Ginger                                                                                                   2 Tablespoons Low - Sodium Soy Sauce                                                                                                       4 Tablespoons Honey                                                                                                                                 2 Tablespoons Water                                                                                                                                 4 teaspoons Corn Starch                                                                                                                              4  ( 1 1/2 lb.) Cornish Hens, Skinned and Halved                                                                                            1 teaspoon Salt                                                                                                                                         1 teaspoon Ground Ginger

    Preparation:

    Preheat oven to 475 degrees.                                                                                                                Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water with corn starch in a small bowl, stirring with a whisk.  Add to juice mixture in pan,  stirring with a whisk. Cook 2 minutes until thick and glossy, stirring constantly.

    Place hen halves, meaty sides up,  on a foiled-lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves.

    Insert meat thermometer into meaty part of a thigh, making sure not to touch  bone. Bake at 475 degrees for 25 minutes or until the thermometer registers 180 degrees.

    
    

    Roasted Potato Slices with Chipotle Lime Sour Creme

     Roasted Potato Slices with Chipotle - Lime Sour Cream

    The Lazy Gourmet, Page 50

    1 1/2 lbs. Russet Potatoes (about 2 potatoes)                                                                                         Olive Oil or Olive Oil Spray                                                                                                                         1 tsp. Kosher Salt                                                                                                                                      1 Cup SourCreme                                                                                                                                       2 tsp Chipotle Chilies Chopped from 1 Can Chipotles en Adobo Sauce                                                   Grated Zest of 1 Lime                                                                                                                                1 tsp Fresh Lime Juice - from about 1/2 Lime                                                                                             1/2 tsp Cumin                                                                                                                                        1/2 tsp Honey                                                                                                                                        1/3 Cup Minched Cilantro Leaves

    Directions

    Preheat oven to 500 degrees. Lighty oil baking sheet.                                                                              Slice potatoes in 1/8 inch thick rounds and place in single layer on baking sheet.                                      Brush or spray tops with olive oil and sprinkle with 1/2 tsp salt.                                                                Bake 12-15 minutes until potatoes are lightly crisped and golden brown. Let cool 10 minutes.                 Transfer to flat serving plate. 

    While potatoes are baking, mix sour cream, remaining 1/2 tsp. salt, chipotle chilies, lime zes, lime juice and honey. Top each potatoe slice with dollop of sour creme mixture and a sprinkle of minced cilantro.

     

     

     

    　

    
    

    Warm Pancetta-Wrapped Endive with Fresh Lemon Vinaigrette

    Warm PAncetta-Wrapped Endive Salad

    Adapted from William-Sonoma, Complete Seasons Cookbook, by Joanne Weir, Time-Life Books 2000

    Ingredients:

    20 Paper-thin slices of Pancetta, 4-6 oz. total weight                                                                                       5 Heads Belgian Endive (chicory/witloof)                                                                                                        4 Tablespoons Fresh Lemon Juice                                                                                                                4 Tablespoons Extra Virgin Olive Oil                                                                                                           Salt & Freshly Ground Pepper                                                                                                                       1 Clove Garlic Minced                                                                                                                                  1 Head Frisee Lettuce, leaves separated and carefully rinsed                                                                    Lemon Wedges

    Directions:

    Uncurl each pancetta slice so that it forms a long strip, and cut each piece crosswise to form 2 equal pieces. Trim the stem end of each endive, being careful not to separate the leaves, and cut lengthwise into quarters.

    Position a rack in the upper part of the oven and preheat to 400 degrees.

    Bring a large pot, 3/4's full of salted water to a boil.  Add 2 Tablespoons of lemon juice and the endive quarters and cook for 1 minute.  Using a slotted spoon, transfer the endive quarters to paper towels to drain then place in a bowl and drizzle with 1 Tablespoon of the olive oil. Toss well and season to taste with pepper.

    Working with 1 endive quarter at a time, wrap 1-2 pieces of pancetta around it.  Arrange the wrapped endive in a single layer in a baking dish, allowing ample space between them. Bake until the endives are tender when pierced with a knife and pancetta begins to crisp, about 18 minutes.

    Meanwhile in a large bowl, whisk together the remaining 2 Tablespoons of lemon juice, 4 Tablespoons of olive oil and the garlic. Season to taste with salt and pepper. Add the frisee and toss lightly.

    To serve, arrange the frisee on warmed individual plates. Place the endive atop the frisee. Drizzle the endive with any remaining vinaigrette. Servce warm garnished with lemon wedges.

     

     

    
    
• ECDR - 22 "Cooking with Guest Chef, Tyson Grant"

  • Appetizer Recipe Coming Soon

    Menus for ECDR - 22   “For information on how to prepare any of the dishes served on this episode, you are invited to call Chef Tyson Grant at the Parkshore Grill…and ask him for a recipe.”

    
    

    Dessert Recipe Coming Soon

    ECDR #22 Dessert Recipe  - “For information on how to prepare any of the dishes served on this episode, you are invited to call Chef Tyson Grant at the Parkshore Grill…and ask him for a recipe.”

    
    

    Entre Recipe coming Soon

    ECDR 22 Entre Recipe   “For information on how to prepare any of the dishes served on this episode, you are invited to call Chef Tyson Grant at the Parkshore Grill…and ask him for a recipe.”

    
    

    Soup Recipe Coming Soon

    ECDR - 22 Soup Recipe  “For information on how to prepare any of the dishes served on this episode, you are invited to call Chef Tyson Grant at the Parkshore Grill…and ask him for a recipe.”

    
    
• ECDR-21 It's Spring! Seafood & Veggies

  • Heirloom Tomatoes with Homemade Blue Cheese Dressing

    recipe by, Barefoot Contessa at Home

    Prep Time: 15 mins             Total Time: 15 mins            Yield: 6-8

    Ingredients

    3 lbs heirloom tomatoes, mixed colors and sizes

    kosher salt

    fresh ground black pepper

    1/2 lb Roquefort cheese, divided

    1 cup good mayonnaise

    1/3 cup heavy cream

    2 teaspoons tarragon vinegar

    2 tablespoons. chopped fresh flat leaf parsley

    Directions

    Core the tomatoes and cut the large ones into thick slices, halve or quarter the small ones. Arrange to look pretty on a platter and sprinkle liberally with salt and pepper.

    To make dressing:

    Place half the Roquefort cheese, mayonnaise, cream, vinegar, 1 teaspoons salt and 1/2 teaspoons pepper in the bowl of a food processor: process until combined but still chunky.

    Drizzle the dressing over the tomatoes. Crumble the remaining Roquefort cheese over the tomatoes. Sprinkle with the parsley and serve at room temperature. Enjoy!

    
    

    Jamaican Coffee Brownies with Pecans

    Recipe by, Bon Appétit | May 2006, Allen Susser 

    The famous coffee flavors both the brownies and their ganache topping.
    Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.

     Yield: Makes 15 

    Ingredients

    Nonstick vegetable oil spray
    2 cups sugar
    15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
    3/4 cup unsweetened cocoa powder
    3 tablespoons finely ground Jamaican Blue Mountain coffee beans
    1/2 teaspoon salt
    3 large eggs
    1 1/2 teaspoons vanilla extract
    1 1/4 cups all purpose flour
    3/4 cup pecan pieces
    1 cup bittersweet or semisweet chocolate chips (6 ounces)
    6 tablespoons freshly brewed Jamaican Blue Mountain coffee
    30 thin strips crystallized ginger

     Vanilla Ice Cream

    
     Directions

    Preheat oven to 350°F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.

    Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.

    Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into 15 squares. Top each with 2 ginger strips.
    
    Serve with Vanilla Ice Cream!
    
    

     

    
    

    Seared Shrimp with Cauliflower Puree

    Prep and Cook Time: 25 minutes
    Yield:  8 servings (serving size: 1/2 cup puree and about 5-6 shrimp)

    Ingredients
    
    
    4 cups chopped cauliflower florets
    2 cups cubed peeled Yukon gold potatoes
    1 1/2 cup water
    2 cups fat-free, lower-sodium chicken broth
    2 tablespoon canola oil
    3 pounds extra Jumbo Shrimp (16/20 per pound)
    1 1/2 teaspoon kosher salt, divided
    1 teaspoon coarsely ground black pepper
    3 tablespoons unsalted butter
    1/4 teaspoon crushed red pepper
    
    
    Directions

    1. Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 8 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 12 minutes.

    2. Heat a large skillet, or grill pan over high heat. Add oil; swirl to coat. Pat shrimp dry with paper towels; sprinkle with 1/2 teaspoon salt and black pepper. Add shrimp to pan; cook 3 minutes on each side or until desired degree of doneness. Remove shrimp from pan.

    3. Pour cauliflower mixture in a blender. Add 1 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with shrimp.

     

     

     

     

    
    

    Summer Corn Pancakes topped with Baby Scallops and Shrimp, Maple Cream and Brown Sugar Bacon Crumble

    Summer Corn Pancakes

    Gourmet | March 1993 

    Yield: Makes about 48 appetizer size cakes 

    Ingredients

    2 cup stone-ground yellow cornmeal (available at

    specialty foods shops and many supermarkets)

    1 cup all-purpose flour

    2 teaspoon salt

    1 1/2 teaspoon baking soda

    1 teaspoon freshly ground pepper

    4 teaspoons sugar 

    4 tablespoons unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle

     2 large eggs

    2 cup buttermilk

    2 cup thawed frozen corn

    1/2 cup finely chopped onion

    1/4 cup finely chopped, bottled roasted red pepper

    1/2 teaspoon cayenne pepper 

    1 cup coarsely grated Monterey Jack

     Directions 

    In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar.  

    In another bowl whisk together 4 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the cayenne pepper, and Monterey Jack. Stir in the cornmeal mixture, stirring until the batter is just combined.  

    Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/8 cup measure onto the griddle. Spread the batter slightly to form 1 1/2- to 2-inch cakes, cook the cakes for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm.

     

    Scallops and Shrimp

    Ingredients

    ¾ lb Bay Scallops

    ¾ lb Rock or Baby Shrimp (peeled and deveined)

    2 tablespoons olive oil

    1 tablespoon kosher salt

    1 teaspoon fresh ground pepper

    Directions 

    Toss all ingredients in a medium bowl to coat with oil, salt and pepper. 

    Saute’ over medium high heat for 3-5 minutes, until cooked through.  

    Trnasfer to bowl or plate. Keep warm until appetizer is assembled. 

     

    Maple Cream Sauce

    Ingredients

    1/2 cup pure maple syrup

    11/2 cup heavy cream

    Directions

    Combine maple syrup, cream in a medium saucepan. Stir to blend; bring to a low boil. Reduce heat to medium-low and continue stirring occasionally. Simmer for 15 - 20 minutes, until reduced by half. This mixture can boil quite high, so be sure to watch it carefully and reduce heat or stir as necessary.

    Makes 1 cup – Can be made ahead and warmed up to serve

     

    Brown Sugar Bacon

    Ingredients

    8-10 slices thick sliced bacon

    8-10 tsp brown sugar

    Directions

    Preheat oven to 425 degrees. 

    Cover jelly roll pan (cookie sheet with one-inch sides) with aluminum foil.  This will ease the clean-up process but not critical to the cooking. 

    Place 8 – 10 slices of thick-sliced bacon on a rack on the jelly roll pan.

    Spread about 1 teaspoon of brown sugar on each slice of bacon, pressing down with fingertips.

    Bake at 425 degrees for about 15- 20 minutes, until lightly browned and crispy. Allow to cool. Crumble or chop. One slice will cover 8 appetizers. Can be made ahead. Serve at room temperature.

     

     To Serve:

    Place 3-4 corn pancakes on an appetizer plate. Top each pancake with 2-3 pieces of seafood. Drizzle with one teaspoon of maple cream. Top with bacon crumbles. Enjoy!!

     

    
    

    Tarragon Carrots and Peas

    Yield: 8 servings

    Ingredients

    2  cup  sugar snap peas

    2/3  cup  water

    2  cup matchstick-cut carrot

    3  teaspoons  butter

    2  teaspoon  chopped tarragon

    3  teaspoons  Dijon mustard

    2  teaspoon  cider vinegar

    1/4  teaspoon  salt

     

    Directions

    Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add carrot and butter; cover and cook 2 minutes. Stir in tarragon, Dijon mustard, cider vinegar, and salt.

    IDEA:  Make a second portion of the sauce (tarragon, Dijon mustard, cider vinegar, and salt) and serve on the side.

     

     

     

     

     

     

     

     

     

    
    
• ECDR-20 Grass-Fed Beef

  • Chocolate Pots de Creme

    Real Simple Magazine

    Serves 8                        Hands-on Time: 30m

    Total Time: 2hr 30m

    Ingredients

          1 cup granulated sugar

          3 tablespoons cornstarch

          1/4 teaspoon kosher salt

          4 1/2 cups whole milk

          6 large egg yolks

          3/4 teaspoon pure vanilla extract

          9 ounces bittersweet chocolate, chopped

          3/4 teaspoon unsweetened cocoa powder

    Directions

    1. In a medium saucepan, combine the sugar, cornstarch, and salt. Add 2/3 cup of the milk, stirring to form a smooth paste.

    Whisk in the egg yolks and the remaining milk.

    2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.

    3. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 6-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving. Optional: top with fresh whipped cream

     

    
    

    Grass-Fed Beef Tenderloin with Shitakes and Tarragon-Marsala Sauce

    Bon Appétit | March 2009

    Recipe by, The Bon Appétit Test Kitchen 

    Yield: Makes 8 servings  Active Time: 30 minutes 

    Total Time: 30 minutes

     Ingredients

    18 ounces fresh shitake mushrooms, plus 1/2 cup beef broth 

    8 6-to 8-ounce grass-fed beef tenderloin steaks

    8 tablespoons (1 stick) butter, divided

    3 cup chopped green onions

    1 1/3 cup heavy whipping cream

    6 tablespoon chopped fresh tarragon, use 2 tbspn for garnish

    4 tablespoon dry Marsala

    Directions 

    Cut shitakes in half if large. Cut off the end of tough stems.

    Meanwhile, sprinkle steaks with salt and pepper. Melt 4 tablespoon butter in medium nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.

    Add remaining 4 tablespoon butter to skillet; add shitakes and green onions and sauté until tender, 3 to 4 minutes. Add cream, 4 tablespoons tarragon, Marsala, and reserved 1/2 cup beef broth; simmer until thickened to light sauce consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.

     

     

     

    
    

    Mango Shrimp in Endive Leaves

    Makes 24   Hands-on Time: 20m   Total Time: 20 minutes

     Ingredients

          ½ - 3/4 pound cooked (grilled) peeled and deveined shrimp, chopped

          1/2 mango, finely diced (about 1 cup)

          ½ cup black beans, no liquid

          ¼ cup red onion, diced

          3 tablespoons chopped fresh cilantro

          2 tablespoons olive oil

          2 tablespoon fresh lime juice

          1 tablespoon grated fresh ginger

          kosher salt and black pepper to taste

          24 endive leaves (from about 3 heads)       

    Directions

    1. In a medium bowl, combine the grilled shrimp, mango, black beans, red onion, cilantro, oil, lime juice, ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

    2. Spoon the shrimp mixture into the endive leaves.

    Tip 1

    The shrimp mixture can be made up to 1 hour before serving; spoon into the endive leaves up to half an hour before serving.

     Tip 2

    Using some arugala or bean sprouts on a serving platter will help you hold the endive leaves in an upright position so they will not fall on their side and dump the filling.

    
    

    Rainbow Chopped Salad

    Yield: 8 servings

    Active Time: 30 minutes

    Total Time: 30 minutes

    Ingredients

    Dressing:

    1/4 cup red wine vinegar

    1 1/2 tablespoons finely chopped shallot

    1/2 tablespoon honey

    1/4 cup hazelnut oil or extra-virgin olive oil 

    Salad:

    6 cups chopped romaine hearts

    4 cups sliced red cabbage

    1 large Fuji apple, halved, cored, diced

    1 Asian pear, halved, cored, diced

    1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced

    3/4 cup hazelnuts, toasted, husked, coarsely chopped

    1/2 cup pomegranate seeds

    1/2 cup crumbled blue cheese (optional)

    Directions 

    Dressing:

    Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.

     Salad:

    Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.

    Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

     

     

     

    
    
• ECDR-19: A Splash of Spirits!

  • Cream Cheese-Bourbon-Pecan Pound Cake

    Recipe by Southern Living December 2004

    This deliciious cake cuts like velvet and melts in your mouth!

    Prep: 20 min.; Bake: 1 hr., 35 min. The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.

    Yield:  Makes 10 to 12 servings

    INGREDIENTS

     

    1 1/2 cups butter, softened

    1 (8-ounce) package cream cheese, softened

    3 cups sugar

    6 large eggs

    3 cups all-purpose flour

    1/2 teaspoon salt

    1/4 cup bourbon

    1 1/2 teaspoons vanilla extract

    1 1/2 cups chopped pecans, toasted

     

    Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

    Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan.

    Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

    When cake has cooled place on cake stand or serving plate. Spoon Powdered Sugar Glaze evenly over cake. Sprinkle sweetened flaked coconut evenly over the cake. Garnish plate with pecan halves.

    Powdered Sugar Glaze

    Yield:  about 1 cup

     

     

    2 cups powdered sugar

    3 tablespoons milk

    1 teaspoon vanilla extract

     

    Stir together all ingredients until smooth.  If necessary, add another 1 tablespoon of milk to attain desired consistency.

    
    

    Portabello Fries

    A great way to enjoy these meathy mushrooms!

    Ingredients 

    3 tablespoons vegetable oil

    12 oz. sliced Portabella Mushrooms

    1 cup Crystal Farms Better ‘n Egg Product

    2 cups Italian-style bread crumbs – regular or panko

    ½ cup grated Parmesan cheese

     

    Directions

     

    Preheat oven to 425 degrees.

     

    Use paper towel to spread 1 tablespoon of oil on baking sheet.

     

    Remove stems and gills (dark brown layers) from mushrooms

     

    Whisk eggs until frothy; place in a shallow bowl.

     

    Combine bread crumbs and Parmesan cheese in large zip-loc bag, or shallow bowl.

     

    Place 3-4 mushrooms into eggs, turning to coat both sides.

     

    Dip or toss mushrooms in bread crumb mixture until evenly coated.

     

    Place in single layer on baking sheet.  Repeat with remaining mushrooms.

     

    Drizzle with remaining oil.  Bake 10 minutes.

     

    Turn mushrooms; bake 5-7 more minutes or until mushroom are tender and golden. 

     

    Serve with Ranch or Chipotle dipping sauce.

    
    

    Seared Duck Breast with Cherries and Port Sauce

    Bon Appétit | June 2009

    Recipe by Diane Rossen Worthington 

    Yield: Makes 8 servings

    INGREDIENTS 

    8 5-to 6-ounce duck breast halves or four 12-to 16-ounce duck breasts, halved

    8 tablespoons (1 stick) chilled butter, divided

    1 cup finely chopped shallot (about 4 large)

    2 cup low-salt chicken broth

    32 halved pitted sweet red cherries, fresh or frozen, thawed

    8 tablespoons tawny Port

    4 tablespoon orange blossom honey

     

    Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.

     

    Melt 2 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

     

    If cooking duck in two batches, remove first batch from skillet earlier and place on baking sheet and finish cooking in 350 degree oven, about 10 minutes. Drain fat from pan, set aside. Use 2 more tablespoons of butter and repeat process.

     

    Meanwhile, pour off all but 6 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey.

    Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 4 tablespoon cold butter. Season sauce to taste with salt and pepper.

     

    Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

     

    What to drink:

    With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.

    
    

    Sweet Early Green Pea and Garlic Soup with Gulf Shrimp

    A rich, fresh tasting soup so easy to make!

     

    INGREDIENTS:

    1/4 cup extra virgin olive oil, plus more for garnish

    16 large cloves garlic, chopped

     14 – 16 thinly sliced green onions, white and green part

    4 – 15 oz. cans, “very young small Early Peas”, drained

    Brand: LE SUEUR or similar  

    4 – 6 cups chicken or vegetable stock, or more as needed

    16 Shrimp, medium sized, cooked, peeled, deveined, cut into 3-4 pieces each

    1/4 cup heavy cream

    4 Tablespoons Sherry

    Salt and freshly ground black pepper

    INSTRUCTIONS:

    Heat olive oil in a large pot over moderately low heat. Add the green onion and  garlic, saute 10 minutes, then cover and steam, stirring occasionally, until the garlic is soft, about 5 more minutes.

    Add peas and 2 1/2 cups broth. Bring to a simmer, adjust heat to maintain a gentle simmer and cook, uncovered, until peas are warm and tender, 5 to 10 minutes.

    In a blender, puree half the soup until smooth. This may be done in small batches. Return the pureed half to the pot and add enough broth to achieve the consistency you like.

    Stir in shrimp, cream and Sherry. Season with salt and pepper and reheat gently.

    Divide soup among warm bowls with 6-8 shrimp pieces each.

    Serves 8

    
    
• ECDR-18 Fruitful & Festive Menu

  • Bananas Foster Bread Pudding

    Southern Living, NOVEMBER 2004

     

    Yield:  Makes 10 to 12 servings

     

    Ingredients

     

    3 large eggs

    1/2 cup whipping cream

    1 cup granulated sugar

    1 cup firmly packed brown sugar

    1/4 cup rum

    1 tablespoon banana extract

    4 cups milk

    1/4 cup butter

    1 (16-ounce) stale French bread loaf, cut into 1-inch cubes

    Bread Pudding Sauce (see next recipe)

     

    Stir together first 6 ingredients in a large bowl.

    Heat milk and butter in a large sauce-pan over medium-high until melted, stirring constantly. (Do not boil.)

    Stir about one-fourth of hot milk mixture gradually into egg mixture; add to remaining hot milk mixture, stirring constantly.

    Place bread cubes in a lightly greased 13- x 9-inch baking dish. Pour egg mixture evenly over bread. Press bread to absorb mixture.

    Bake at 325° for 45 to 55 minutes. Remove from oven, and let stand 30 minutes before serving.

    Serve with Bread Pudding Sauce.

     

     Bread Pudding Sauce

     

    Yield:  Makes 2 1/2 cups

    Ingredients

    1 cup butter

    1 cup firmly packed brown sugar

    1/2 cup dark rum

    1 teaspoon banana extract

    4 bananas, sliced

     

    Directions

    Combine butter, brown sugar, and remaining ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes. (Do not boil.) Remove from heat.

    
    

    Broiled Grapefruit

    Serves 8

    Ingredients

    4 grapefruit

    2 tablespoon ground cinnamon

    4 tablespoon white sugar

    8 teaspoons butter

    Directions

    Preheat your oven's broiler.

          

    Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves around the skin and along the dividing membranes.

     

    Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet. Trim rounded bottom of grapefruit if needed to create a flat surface.

     

    Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

    
    

    Coconut Curry Jasmine Rice with Mango

    Yield:  Makes 7 cups

     

    Ingredients

     

    2 1/2 tablespoons butter

    2 small onion, chopped

    4 teaspoons curry powder

    2 cup jasmine or long-grain rice

    2/3 cup golden raisins

    2 cup coconut milk

    2 cup vegetable broth

    1 teaspoon salt

    2 bay leaf

    2 cups fresh or frozen mango, cut into ½ inch cubes

    coconut flakes

     

    Directions

     

    Melt butter in a medium saucepan. Add onion, and sauté until tender. Add curry powder and rice; cook 2 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.

    Stir in the mango and allow to sit for 1-2 minutes to warm the mango.

    Serve with garnish of coconut flakes.

    
    

    Native Snapper with Banana-Citrus Sauce

    Coastal Living, JANUARY 2005

     

    Yield:  Makes 8 servings

     

    Ingredients

    1/2 cup macadamia nuts

    2 cup all-purpose flour

    2 teaspoon paprika

    1 teaspoon salt

    1/2 teaspoon freshly ground pepper

    8 Red or yellowtail snapper fillets (about 3 pounds)

    2 tablespoon olive oil

     

    2 tablespoon white wine or sherry

     

    2 teaspoon grated orange rind

    1/2 cup fresh orange juice

    2 tablespoon grated fresh ginger

    4 tablespoons fresh lemon juice

    4 tablespoons light brown sugar

     

    4 medium bananas, cubed

     

    Directions

     

    Heat skillet over medium heat. Add macadamia nuts, and cook until slightly browned and nuts become fragrant. Remove from pan and let cool; chop coarsely, and set aside.

    Combine flour, paprika, salt, and pepper. Dredge snapper fillets in flour mixture to coat.

    Heat olive oil in a large skillet over medium-high heat. Cook fillets 6 to 7 minutes per side or until golden. Remove from pan; transfer to plate, and keep warm.

    Reduce heat to medium. Add wine or sherry; cook, scraping any bits from the bottom of the pan. Stir in orange rind and next 4 ingredients. Add bananas. Simmer 2 minutes or until slightly thickened. Pour sauce over fillets, and sprinkle with macadamia nuts.

    
    

    Raspberry-Brie Tartlets

    Southern Living, DECEMBER 2004

     

    Yield:  Makes 5 dozen

     

    Ingredients

    20 white bread slices

    Melted butter

    1 (8-ounce) wedge Brie, cut up

    1 (13-ounce) jar raspberry jam

     

    Directions

     

    Remove crusts from bread with a serrated knife. Roll and flatten each bread slice with a rolling pin. Cut 3 circles out of each bread slice with a 1 3/4-inch fluted or round cookie cutter.

    Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter.

    Bake at 350° for 7 minutes or until lightly toasted.

    Remove bread cups from muffin pans, and place on ungreased baking sheets. Fill cups evenly with cheese pieces; top each with 1/4 teaspoon jam.

    Bake at 300° for 10 minutes or until cheese is melted.

    IDEA – served topped with toasted chopped almonds

    Note: To make ahead, freeze toasted bread shells up to 1 month in advance. Thaw at room temperature about 30 minutes. Assemble tartlets, and bake as directed.

    
    
• ECDR-17: Common Foods, Uncommon Presentations

  • BLT Bites!

    Tony Adams, Big Wheel Provisions

     

    Makes 32 bites

    Serves 8 as an appetizer

     

    Cooking time: 20 minutes

    Assemble time: 10 minutes

     

    Ingredients

     

    10 slices thick-cut bacon

    20 (4 or 6 inch long) skewers

    32 grape tomatoes

    1 bag prepared Romaine lettuce

    1 cup mayonnaise

    Zest from ½ lemon

     

    Directions

     

    1. Set aside on paper towel to cool.
    2. Cut each bacon strip into 4 pieces. You will have a few extra pieces of bacon on case you have a malfunction when assembling these bites…or for snacking!
    3. Slice the very bottom off each tomato so that they can sit upright.
    4. Finally, skewer the tomatoes carefully with the flat side down so that the skewer will stand up straight.
    5. Spoon small dollops, about 1 tablespoon, of the lemon mayonnaise onto a serving platter; place each skewer on the mayonnaise and serve.

     

    Serve with a Pinot Noir – the strong flavors in this dish are smokey and meaty. A light red wine will pair beautifully!

    
    

    Cumin-Crusted Monster Pork Chops

    Epicurious | May 2007

    Chris Schlesinger

     

    This Latin-inspired combination of flavors works well with smoky grilled pork, and the crispy cumin crust is complemented by both the heat and sweetness in the salsa. These thick-cut chops taste just as good cold — if there are any left.

     

    Yield: Makes 8 (main course) servings

     

    Ingredients

     

    For salsa

    4 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice

    1/3 cup red onion, finely diced (about 1/2 small onion)

    3 tablespoons canned chipotle chiles in adobo, minced

    1/3 cup fresh lime juice

    1/3 cup fresh cilantro, chopped

    1/2 teaspoon kosher salt

    1/4 teaspoon freshly ground black pepper

     

    For pork chops

    1/3 cup whole cumin seeds

    8 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you)

    4 tablespoons olive oil

    3 teaspoons kosher salt

    2 teaspoons freshly coarse-ground black pepper

     

    Make salsa

    In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.

     

     

    Prepare grill

    If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.

    If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.

     

    While grill is heating, coat chops

    Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.

     

    To cook chops using charcoal grill

    Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

     

    To cook chops using gas grill

    When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

     

     

    To Cook using stove–top Grill Pan

    Heat oiled grill pan over high heat for 5 minutes.  Place chops on grill pan for 5 minutes.  Turn and grill for an additional 5 minutes.  Remove from grill and place in 350 degree oven for 5-10 minutes until desired temperature. Serve with salsa.

    
    

    Grilled Smashed Potatoes

    Bon Appétit | August 2008

    by Cristina Ceccatelli Cook

     

    In this recipe, the potatoes are boiled, gently flattened in a kitchen towel, brushed with oil, and grilled. The result? Potatoes that are creamy on the inside and crispy on the outside.

     

    Yield: Makes 8 servings

     

    Ingredients

     

    16 small red-skinned and/or white-skinned potatoes (about 2 inches in diameter)

    Olive oil

    Fresh rosemary leaves

     

    Directions

     

    Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes.

     

    Using another towel, gently press each potato until split open and flattened to scant 1-inch thickness (don't press too flat or potatoes will break apart).

     

    Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

     

    Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.

     

    Transfer to platter; sprinkle with more rosemary leaves and serve hot.

    
    

    Raspberry S'mores

    Adapted from RealSimple.com

    Serves 8                         Hands-on Time: 10m

    Total Time: 10m

    Ingredients

         16 honey graham crackers

         64 large marshmallows, cut in half

         4 1.5-ounce chocolate bars (such as Hershey's)

         3 cup fresh raspberries

    Optional

       1 tablespoon raspberry jelly

       1 tablespoon water

    Directions

    1. Adjust rack to middle position and heat broiler or toaster oven. Break the crackers in half to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of each square. Broil for 30 to 60 seconds or until the marshmallows are golden brown.

    2.  Warm jelly and water to melt jelly in a medium size bowl. Blend the two together to make a watery syrup. Add rasberries and toss to coat.  This will make the rasberries shine.

    2. Break each chocolate bar into 12 pieces. Arrange the chocolate and raspberries on top of half the crackers. Invert the remaining marshmallow-topped crackers onto the raspberry-and-chocolate–topped crackers, pressing gently to make sandwiches. Stack them, if desired.

    4.  Garnish with rasberries.

    Optional

              2 tablespoons powdered sugar

              4 tablespoons chocolate syrup

    After placing s’mores on the plate drizzle chocolate syrup over s’mores and white plate, dust with powdered sugar sifted through a sifter or strainer.

    Tip

    For more deluxe s'mores, use high-quality chocolate, like Scharffen Berger or Valrhona.

    
    

    Strawberry-Tarragon Salad with Balsamic Vinaigrette

    PREP: 25 MINUTES  STAND: 2 HOURS

     

    3  pints small ripe strawberries,*

        rinsed and hulled

    8 tablespoons Balsamic Vinegar,* divided

    1  cup extra-virgin olive oil*

    1  teaspoon Dijon Mustard*

    1/4  teaspoon salt

    5–6 cups mixed baby greens*

    3/4  cup fresh whole tarragon leaves

           (or fresh basil leaves)

    3  tablespoons chopped pecans, toasted

    2  ounce crumbled blue cheese (1/2 cup)

     

    ONE For the vinegar: In a small bowl mash 3 of the strawberries with a fork. Add 4 tablespoons of the balsamic vinegar and stir to combine. Cover and let stand at room temperature for 1 to 2 hours. (we will not leave them this long)

     

    TWO Meanwhile, cut the remaining strawberries in half lengthwise (cut larger berries into quarters). Place the berries in a medium bowl. Add the remaining 2 tablespoons balsamic vinegar and stir to coat. Cover and let stand at room temperature for 1 to 2 hours; stir occasionally. (For ECDR, maybe 1 hour)

     

    THREE Strain the strawberry-flavored vinegar through a sieve, pressing down on the berries with the back of a spoon to extract all of the liquid. Discard solids. In a screw-top jar combine the vinegar, olive oil, mustard and salt. Cover and shake well. Or, whisk well in a bowl.

     

    FOUR Just before serving, place the mixed greens and tarragon in a large bowl and toss to combine. Add 2 tablespoons of the vinaigrette. Toss lightly to coat. Divide the greens among 4 salad plates. Arrange the strawberries on top. Sprinkle with pecans and blue cheese. Pass remaining vinaigrette. Store any remaining vinaigrette in the refrigerator for up to 3 days. Makes 4 servings.

     

    Nutrition Facts per serving: 139 cal., 9 g total fat (2 g sat. fat), 5 mg chol., 114 mg sodium, 13 g carb., 4 g dietary fiber, 3 g protein. Exchanges: 1 fruit, 2 fat. Carb choices: 1.

     

    *available organic

    
    
• ECDR-16 Girlfriends Surprise Party

  • Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

    Yield:  8+ servings (serving size: 3 ounces pork and about 2 tablespoons sauce)

    Ingredients

    Sauce:

    3 cups pomegranate juice

    1 cup orange juice

    2/3 cup chopped shallots

    6 tablespoons sugar

    8 teaspoons chilled butter, cut into small pieces

    2 tablespoon red wine vinegar

    1/2 teaspoon salt

     

    Pork:

    1 1/2 teaspoon fennel seeds, crushed

    1 teaspoon garlic powder

    1 teaspoon ground cumin

    1/2 teaspoon salt

    1/2 teaspoon black pepper

    3 (1-pound) pork tenderloin, trimmed

    2 teaspoon olive oil

     

     

     

    Directions

     

    1. Preheat oven to 450°.

    2. To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/2 teaspoon salt.

    3. To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/2 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450° for 18 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes; cut into 1/4-inch slices. Serve with sauce.

    Cooking Light, MARCH 2009

    
    

    Mini Lobster Rolls

    MAKES 24

    Recipe by Sarah Akin

     

    Shopping List 1 Baguette Italian Parsley/Flat Parsley

    INGREDIENTS

     

         1/2 cup (1 stick) unsalted butter, room temperature

         2 garlic cloves, peeled

         24 1/3-inch-thick bread rounds cut from 1 baguette

         1/3 cup mayonnaise

         1/3 cup finely diced celery

         2 tablespoons chopped fresh Italian parsley

         2 teaspoons fresh lemon juice

         1 teaspoon Dijon mustard

         1/8 teaspoon finely grated lemon peel

         Dash of paprika

         12 ounces cooked fresh lobster meat, coarsely chopped

          

    PREPARATION

     

         Preheat broiler. Place butter in medium bowl. Using garlic press squeeze in garlic. Blend well; season garlic butter to taste with salt and pepper.

          

         Spread some garlic butter on each bread round. Arrange bread rounds on rimmed baking sheet and broil until butter starts to brown, rotating sheet for even browning, about 2 minutes. Transfer toasts to platter and cool.

     

          

         Combine mayonnaise, celery, parsley, lemon juice, Dijon mustard, lemon peel, and dash of paprika in large bowl; stir to blend. Mix in lobster. Mound some lobster salad on each toast and serve.

    
    

    Red Velvet Soufflés with Whipped Sour Cream

    Other Time: 47 minutes minutes

    Yield:  Makes 8 servings

     

    Ingredients

    1 tablespoon butter

    3 tablespoons granulated sugar

    1 (4-oz.) bittersweet chocolate baking bar, chopped

    5 large eggs, separated

    1/3 cup granulated sugar

    3 tablespoons milk

    1 tablespoon red liquid food coloring

    1 teaspoon vanilla extract

    Pinch of salt

    2 tablespoons granulated sugar

    Powdered sugar

    Whipped Sour Cream

     

    Directions

     

    1. Preheat oven to 350°. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 Tbsp. sugar, shaking out excess. Place on a baking sheet.

    2. Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 egg yolks, 1/3 cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)

    3. Beat 5 egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indentation around edges of mixture. (This will help the soufflés rise.)

    4. Bake at 350° for 20 to 24 minutes or until soufflés rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with Whipped Sour Cream.

     

    Note: We tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar. Soufflés can be assembled through Step 3, and frozen up to 1 week. Bake frozen soufflés as directed.

    Southern Living, DECEMBER 2010

     

     

    Whipped Sour Cream

     

    Prep Time: 5 minutes
         Yield: Makes about 2 cups

    Ingredients

         3/4  cup  whipping cream

         1/2  cup  sour cream

         2  tablespoons  sugar

    Preparation

    Beat together all ingredients at medium-high speed with a heavy-duty electric stand mixer 45 seconds or just until lightly whipped and pourable. Serve Whipped Sour Cream immediately.

    Southern Living, DECEMBER 2010

    
    

    Savory Polenta

    Adapted from a recipe by Alton Brown, 2004

    Prep Time:  10 min                Cook Time:  50 min

    Level:  Easy                           Serves:   8  servings

     

    Ingredients

    2 tablespoons olive oil

    3/4 cup finely chopped red onion

    2 cloves garlic, finely minced

    1 quart chicken stock or broth

    1 cup coarse ground cornmeal

    3 tablespoons unsalted butter

    2 teaspoons kosher salt, divided

    1/4 teaspoon freshly ground black pepper

    ¼ cup Parmesan, grated

          

    Directions

    Preheat oven to 350 degrees F.

    - In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and 1 tspn. salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute’ for 1 to 2 minutes, making sure the garlic does not burn.

    - Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking.

    - Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps.

    - Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

    - Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.

    Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill. Sprinkle with grated Parmesan cheese.

    
    
• ECDR-15 "Exotic Fare"

  • A) Arugula and Toasted Bread with Burrata

    8 Servings                                                                                        

    INGREDIENTS

     

         8 3x2-inch pieces crusty ciabatta bread,

             halved horizontally

         5 tablespoons (about) extra-virgin

             olive oil, divided

         2 garlic cloves, peeled, halved

         1 8-ounce ball burrata cheese,

              cut into 12 wedges

         1 1/2 cups (about) baby arugula

         Finely grated peel from 2 lemon

          

    PREPARATION

         Preheat oven to 400°F.

          

         Place bread halves, cut side up, on baking sheet; brush bread with

         2 tablespoons olive oil. Toast bread in oven until crisp and light

         golden around edges, about 15 minutes. Remove from oven. 

          

         Rub cut sides of bread halves with cut sides of garlic halves.

         Place 2 bread halves, cut side up, on each of 8 plates. Drizzle each

         bread half lightly with olive oil.

          

         Top each half with 1 burrata wedge; sprinkle with salt and freshly

    ground black pepper and drizzle lightly with olive oil. Toss arugula with 1 tablespoon olive oil in small bowl; sprinkle with salt and freshly ground black pepper. Mound arugula salad atop burrata on each bread half; sprinkle each with grated lemon peel and serve.

     

    WHAT TO DRINK

    Chardonnay or Pinot Grigio

    
    

    B) Cabbage Cheddar Chowder

    Ingredients:

    1 lb. Ground Beef or Turkey

    2 medium stalks Celery-sliced (about 1 cup)

    1 small Onion-chopped (about 1/4 cup)

    1/2 small Green pepper (about 1/4 cup)

    1/2 medium head of cabbage, coarsely shredded

    1/2 cup water

    3 cups milk

    2 cups shredded Cheddar Cheese

    3 Tablespoons Flour

    1 1/2 teaspoons Salt

    1/8 teaspoon ground nutmeg

    1/8 teaspoon black pepper

    2 Tablespoons Sliced Pimiento

    Directions:

    Cook and stir ground meat,  celery, onion and green pepper in Dutch oven until vegetables are tender and drain.  Stir in cabbage and water. Cover and cook over low heat, stirring occasionally, until cabbage is desired doneness, about 10 minutes.

    Stir in milk, cheese, flour, salt, nutmeg, and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Garnish each serving with pimiento.

    8 servings.

    This is a cold weather favorite at our house, even for those who aren't crazy about cabbage. I use low-fat cheese, fat-free milk and either ground turkey or very lean ground beef for a healthy, filling, low-fat meal. Using a food processor to prepare the veggies, it's a quick and easy dish to fix, too.

     

     

     

     

     

    
    

    C) Moroccan Chicken with Almond Couscous

    Yield:  8 servings (serving size: 2 thighs, 1/4 cup sauce, and 3/4 cup couscous)

     

    Chicken:

    3 tablespoon all-purpose flour

    3 teaspoon ground coriander

    3 teaspoon ground cumin

    2 teaspoon paprika

    2 teaspoon brown sugar

    2 teaspoon cinnamon

    1 teaspoon salt

    1 teaspoon garlic powder

    1 teaspoon freshly ground pepper

     

    16 chicken thighs (about 4 pounds), skinned

    2 tablespoon olive oil

    2 1/2 cups shallots, peeled and quartered

    2 1/2 cups fat-free, less-sodium chicken broth, divided

    24 whole pitted dates, chopped

    2 tablespoon chopped fresh cilantro

     

    Directions:

     

    Preheat oven to 375°.

    To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.

    Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/2 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.

    Remove chicken from skillet. Place skillet over medium heat; stir in 2 cups broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.

     

     

     

     

     

    Almond Couscous:

     

    1 1/2 cup fat-free, less-sodium chicken broth

    1 1/2 cup water

    1/2 teaspoon salt

    1/4 teaspoon ground cumin

    1 1/2 cup uncooked couscous

    1/2 cup slivered almonds, toasted

    To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.

     

     

    CALORIES 590 (24% from fat); FAT 15.9g (sat 3g,mono 7.2g,poly 3.3g); IRON 4.4mg; CHOLESTEROL 188mg; CALCIUM 87mg; CARBOHYDRATE 57.3g; SODIUM 725mg; PROTEIN 53.8g; FIBER 5.4g

     

    Cooking Light, MARCH 2004

    
    

    C) Pigeon Peas in Coconut Milk

    Mbaazi wa Nazi (Pigeon Peas with Coconut) are the Swahili way to prepare this popular tropical pulse. The pigeon pea (Cajanus indicus or Cajanus cajan, also called congo pea, congo bean, gunga pea, or gungo pea) is evidently native to Africa or Asia. In Egypt, the cultivation of pigeon peas began before 2000 B.C. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions the world over, and are especially popular in India and the Caribbean.

    What you need

         three cans green pigeon peas

    two cups each of "thick" coconut milk 

         oil

       two onions, chopped

         one hot green chile pepper, cleaned and chopped

         three teaspoons curry powder -- or turmeric

         salt, to taste

     

    What you do

         In a large pot, combine pigeon peas and the coconut milk,

         Simmer over low heat. Add more water as necessary to prevent the peas from becoming dry. While peas are simmering: Heat a few tablespoons of oil in a skillet. Add the curry powder to the oil and stir for a minute. Fry the onion and chile pepper until they are tender.

         Combine the peas and onion-chile mixture (add either one to the other). Continue to simmer until peas are tender enough to eat. Add the thick coconut milk and simmer on the lowest possible heat for five to ten minutes, stirring occasionally.

         Serve 

    
    

    D) Fresh Fruit on Golden Cookies with Sweet Mascarpone

    Our own adaptaion of the original Fruit Pizza, this is a pretty & colorful dessert.

    8 servings

     

    1 box yellow cake mix

    2 eggs

    ¼ c brown sugar

    ¼ c water

    ½ stick of butter (melted)

    2 - 3 cups of three different fruits of different colors (strawberries, blackberries, grapes, bananas, raspberries, etc.)

    1 lemon (if bananas are used)

    8 oz. Mascarpone Cheese

    1 box Powdered Sugar

    4 tablespoons of jelly – any flavor

    Mint leaves to garnish

     

    Preheat oven to 350 degrees

     

    Dough for crust/cookie

    1 box yellow cake mix

    2 eggs

    ¼ c brown sugar

    ¼ c water

    ½ stick of butter (melted)

    2  cups each of three different fruits

     

    1. Dough should be about ½ inch thick.

     

    Bake for 18-20 minutes until golden brown.

     

    When cooked dough is removed from oven use 3”or 4” cookie cutter to cut cookies while dough is warm.  Allow to cool and remove excess dough from around cookies.

     

    Icing

    Mix mascarpone cheese and powdered sugar to make an icing.  8 oz. of mascarpone cheese will be enough for about 8 desserts, Mix the powdered sugar with the cream cheese to taste.  I’d suggest not making this too sweet since the cookies are also very sweet. Place the icing in the refrigerator for a few minutes to allow it to thicken if needed.

     

    To assemble, place a cookie on the work surface.  Add a thin layer of icing.  Place fresh fruit on icing.  Try to make sure the fruit is of similar size. 

     

    Suggested fruit includes strawberries, blueberries, grapes, banamas (tossed lightly in lemon juice to prevent browning), raspberries, etc.  The desserts I made I included whole blackberries, strawberries cut to about the size of the blackberries (some were halved, some were quartered) and grapes cut in half.

     

    Add a small amount of icing to the top of the fruit to hold the next cookie.  Place a cookie on top of the fruit and icing.  Spread the top cookie with a thin layer of icing.  Add fruit to top the dessert.

     

    Glaze

     

    Mix about 2 tablespoons of any jelly with 2 tablespoons of water.  The jelly may need to be warmed slightly.  I used strawberry jelly. Combine the glaze in a larger bowl with all the fruit prior to assembling the dessert.  All fruit would then have a nice shine. 

     

    Garnish dessert plates with additional fresh fruit and a light dusting of powdered sugar and mint leaves.

     

    Enjoy!!

    
    
• ECDR-14 "Light & Colorful Menu"

  • A) Toasted Pimiento Cheese & Ham Bites

    Level:  Easy               Serves:   4 servings

     

    Ingredients

         4 cups grated Cheddar

         1 cup mayonnaise

         1/2 cup finely chopped pimientos

         1/2 cup sweet pickle relish

         2 teaspoon freshly ground black pepper

         1/2 teaspoon salt

         8 individual sandwich-sized baguettes, or 4 (6-inch) lengths of French bread, sliced in half lengthwise

         1 pound sliced smoked ham, such as Black Forest

         1 cup thinly sliced red onion

          

    Directions – for ECDR we will prepare a different presentation, using smaller portions as appetizers.

     

    Combine the cheese, mayonnaise, pimento, relish, pepper and salt in a medium bowl and stir until combined.

    Spread the cheese mixture on the cut sides of both the top and bottom bread halves of each sandwich.

    Divide the ham and onions evenly between the 4 sandwiches, sandwiching between cheese-slathered bread.

    Wrap sandwiches individually in foil and place on a plate or baking sheet. Apply weight from the top using a skillet or other heavy object and refrigerate (in this pressed fashion) for at least a few hours, preferably overnight.

    
    

    B) Firecracker Spinach Salad With Orange Sesame Dressing

    Epicurious | August 2006

    Cal-a-Vie Living: Gourmet Spa Cuisine

     

    Yield: Makes 8 servings

     

    Orange Sesame Dressing

    2 cup orange juice

    2 teaspoon honey

    4  teaspoons sesame oil

    2 tablespoon soy sauce

    4 tablespoons rice wine vinegar

    1/4 cup water (maybe none)

    2 teaspoon hot red pepper sauce (optional)

    2 shallot, chopped

    4 teaspoons grated fresh ginger

     

    Salad

    12 cups washed baby spinach

    1/2 cup daikon sprouts

    1/2cup julienned carrot

    1/2 cup julienned jicama

    4 tablespoons mixture of black sesame seeds and white sesame seeds, for garnish

     

    1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.

     

    2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.

     

    Chef's notes:

    • Just as this salad can be made with mixed greens or whatever lettuce you have on hand rather than with spinach

    
    

    C) Lemony Herbed Tri-Color Couscous

    Prep Time: 5 mins                    Total Time: 10 mins                                                         Servings: 10

     

     

     

    "quick easy side dish from gourmet magazine"

    Ingredients

            1 ½ onions, diced

            2 clove garlic, minced

            4 tablespoons olive oil

            3 cups chicken stock

            3 teaspoon grated lemons, zest of

            3 c tri-color couscous

            1 cup fresh parsley, chopped

            1 cup fresh basil, chopped

            1/2 cup fresh mint, chopped

            3 tablespoon fresh lemon juice

            salt & pepper

    Directions

         heat 1 tbsp oil in a skillet.

         add onions and saute 3-4 minutes.

         add garlic, stir.

         add stock, lemon zest, bring to a boil.

         stir in couscous, cover, remove from heat, let it stand 5 minutes.

    fluff with a fork, add fresh herbs, lemon juice, 1 tbsp oil, salt & pepper to taste.

     

    
    

    C) Sauteed Dandelion Greens

    Gourmet | April 2008

    by Gina Marie Miraglia Eriquez

     

    Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute.

     

    Yield: Makes 8 servings                 Active Time: 30 min

    Total Time: 40 min

     

    3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces

    1/2 cup extra-virgin olive oil

    5 large garlic cloves, smashed

    1/4 to 1/2 teaspoon dried hot red-pepper flakes

    1/2 teaspoon fine sea salt

     

    Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.

     

    Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

     

    Cooks' note:

    Dandelion greens can be boiled 3 days ahead. Chill, wrapped in paper towels, in a sealed bag.

    
    

    C) Seared Salmon

    Serves 8

    A good simple recipe for when other parts of your dinner will be the star.  Enjoy the full flavor of the salmon and your specially selected sauce.

    Ingredients

    8 (6-ounce) center-cut salmon fillets

     1 cloce garlic, sliced

    Salt and pepper

    4 tablespoons olive oil

     

    Directions

    Season salmon with salt and pepper.

     

    Heat a large nonstick skillet over medium or medium-high heat. Add the oil and when hot, but not smoking.  Add sliced garlic to hot oil until it begins to brown.  Remove and discard.

    Add salmon, skin side up, in pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. Fish should have a light brown or bronzed color when flipped. Remove from heat and keep warm until ready to serve.

     

    
    

    D) Fresh Apple Cake

    Thinly sliced apples create rich, moist layers of fruit within the cake.

    Other Time: 2 hours minutes

    Yield:  Makes 12 to 15 servings

     

    Ingredients

    1 1/2 cups chopped pecans

    1/2 cup butter, melted

    2 cups sugar

    2 large eggs

    1 teaspoon vanilla extract

    2 cups all-purpose flour

    2 teaspoons ground cinnamon

    1 teaspoon baking soda

    1 teaspoon salt

    2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

     

    Directions

     

    1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

    2. Stir together butter and next 3 ingredients in a large bowl until blended.

    3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.

    4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

    Browned-Butter Frosting

    Other Time: 1 hour, 16 minutes minutes

    Yield:  Makes about 3 1/2 cups

     

     

    1 cup butter

    1 (16-oz.) package powdered sugar

    1/4 cup milk

    1 teaspoon vanilla extract

     

    1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

    2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

     

    Cream Cheese Frosting

    Other Time: 10 minutes minutes

    Yield:  Makes about 1 2/3 cups

     

     

    1 (8-ounce) package cream cheese, softened

    3 tablespoons butter, softened

    1 1/2 cups powdered sugar

    1/8 teaspoon salt

    1 teaspoon vanilla extract

     

    Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.

    Southern Living, OCTOBER 2010

    
    
• ECDR-13 "Tasty Bites, Party Food!"

  • A) Bacon Wrapped Scallops with Fried Sage and Brie Cream Sauce

    Recipe courtesy Emeril Lagasse, 2007

    Prep Time:   20 min               Inactive Prep Time: 0       

    Cook Time: 10 min                Level:   Intermediate

     

    Serves:  8 servings

     

    Ingredients

         1 1/2 quart heavy cream

         16 pieces bacon

         16 Diver scallops

         3 tablespoons olive oil

         12 ounces Brie cheese

         2 teaspoons salt, divided

         1 1/4 teaspoon white pepper, divided

         3/4 teaspoon ground nutmeg

          ½ cup long chives

         1 c Peanut Oil

          

    Directions

    Preheat the oven to 350 degrees F.

    In a 8-quart saucepan (large fry pan works best to cook down, more surface area) reduce the cream by 1/2, skimming the foam off the top. Be careful not to let the cream bubble over the sides.

    Meanwhile, lay the bacon on a cookie sheet and place in the oven for about 7 minutes, until slightly browned.  Slightly render some of the fat. Remove the bacon from the oven, when you can handle it, wrap each scallop with 1 piece of bacon, using toothpicks to fasten the bacon to the scallops.

     

    Season the scallops with 3 teaspoon of the salt and 1 1/2 teaspoon of the white pepper. Heat the olive oil in a 12-inch saute pan until hot, then add half of the scallops to the pan and cook for about 2 minutes on each side. Remove them from the pan and place them on a baking sheet. Repeat this process with the remaining scallops, then transfer the baking sheet to the oven until the scallops are just cooked through, 3 to 5 minutes.

    1. Remove the rind from the brie and cut into small pieces. Add the brie to the hot cream and whisk until melted. Season the sauce with the remaining     1 1/2 teaspoon of salt, 3/4 teaspoon of pepper and the nutmeg. If necessary, strain the sauce through a fine mesh sieve.

     

    Serve the scallops on small appetizer plates with the Brie cream drizzled around the edges and garnished with the chives – cut long.

    (or fried sage leaves)

     

     

     

     

     

     

     

     

     

     

    
    

    A) Caramelized Onion Tarts With Apples

    Makes 2 tarts| Hands-On Time: 20m | Total Time: 55m

     

    Ingredients

     

         2 tablespoons olive oil

         2 medium onions, sliced

         2 red apples (such as Braeburn or Gala),  cut into small pieces

         kosher salt and black pepper

         2 sheets frozen puff pastry

         (from a 17.3-ounce package), thawed

         1/2 cup creme fraiche or sour cream

          

    Directions

         Heat oven to 400º F. Heat the oil in a large skillet over medium heat.

         Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes.

         Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.

          

         Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork.

     

         Spread with the crème fraîche, leaving a ½-inch border.

     

         Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes.

     

         Cut into pieces before serving.

          

    By Kate Merker and Sara Quessenberry, 

    December 2009

    
    

    A) Kentucky Hot Browns

    Yield:  Makes 12 half-servings

     

    12 thick white bread slices

    1 1/4 pound roasted turkey slices

    Cheese Sauce

    1 1/2 cup shredded Parmesan cheese

    12 bacon slices, cooked

    7-9 Plum tomatoes, sliced

     

    Trim crusts from bread slices, and discard. Place bread on a baking sheet, and broil 3 inches from heat until toasted, turning once.

    Arrange 2 bread slices in each of 4 lightly greased individual baking dishes. Top bread evenly with turkey. Pour hot Cheese Sauce evenly over turkey, and sprinkle with Parmesan cheese.

    Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately.

    Note: A lightly greased 15- x 10-inch jellyroll pan may be substituted for individual baking dishes. Arrange bread slices evenly in bottom of pan. Top evenly with turkey and Cheese Sauce; sprinkle with Parmesan cheese. Proceed with recipe as directed.

     

    Southern Living, APRIL 2002

     

     

    Parmesan Cheese Sauce

     

    This recipe goes with Kentucky Hot Browns, Biscuit Hot Browns, Southwestern Hot Browns, Hot Browns with Fried Cheese Grits

     

    1/4 cup butter or margarine

    1/4 cup all-purpose flour

    2 1/2 cups milk

    1 1/2 cup shredded Parmesan cheese

    1/2 teaspoon salt

    1/2 teaspoon pepper

    Dash Paprika

    3 tspn. Hot Sauce

    Preparation

     

    Melt butter in a 3-quart saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute.,until golden and lumpy.  Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in cheese, salt, pepper, paprika and hot sauce. Remove from heat, serve immediately.

     

    Yield:  Makes about 2 cups

     

    
    

    C) Grilled Tenderloin Medallions with Argentine Chimichurri

    Serves 8

    8 - 4 oz. Trimmed Filet Medallions

    Cooking Spray

    Salt and Pepper, or Adobo seasoning,

    or other season salt

     

    Spray medallions with cooking spray.

     

    Season both sides – not too heavily since these

    are thin cuts of meat.

     

    Grill quickly over high heat.  Cook mostly on

    one side to achieve grill marks.  Turn to warm

    other side and complete cooking.

     

     

     

    Chimichurri Sauce

    This garlicky sauce from Argentina is great spooned over beef or chicken.   Yield: Makes about 2 cups   2 cup (packed) fresh Italian parsley 2 cup olive oil 1/2 cup red wine vinegar - revised 2 cup (packed) fresh cilantro 12 garlic cloves, peeled 3 teaspoon dried crushed red pepper 2 teaspoon ground cumin 2 teaspoon salt – last item, to taste lime juice? Puree all ingredients in processor. Transfer to bowl.

    (Can be made 2 hours ahead. Cover and let stand at room temperature.)

     

     

     

    
    

    D) Mini Banana Pudding Parfait

    Nilla Wafers

    Banana Pudding

    Fresh ripe bananas

    Whipped Cream

     

    Assemble alternating layers in shot glasses beginning with Nilla  wafers and ending with whipped cream.

     

    Serve with long-handled narrow iced-tea spoon.

    
    

    D) Mini S’more Parfait

    Graham Cracker Crumbs

    Hot Fudge

    Marshmallow Cream

     

    Assemble alternating layers in shot glasses beginning with graham cracker and ending with marshmallow cream.  Brown tops with torch.

    
    
• ECDR-12 "Yummy Christmas"

  • A) Turkey, Cranberry & Fontina Mini-Panini

     

    Adapted from Recipe Courtesy Wes Martin

     

    Prep Time:  10 min                Cook Time:  10 min        Serves:   8 sandwiches

     

    Ingredients

    8 hard rolls, water rolls or mini Kaiser rolls 

         10 ounces thinly sliced Fontina cheese

         12 ounces sliced leftover turkey

         1 cup leftover cranberry relish

         1 1/2 cup arugula leaves

         Extra-virgin olive oil

          

    Directions

    For each sandwich, split rolls and lay both halves on a work surface. Lay about 1/2 ounce cheese on one slice of the bread; top with 1- 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 1/2 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.

     

    Brush the top of the rolls with olive oil; sprinkle with Kosher salt; heat a non-stick skillet over medium heat, or use Panini press. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and kosher salt ,carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.  Serve warm.

    
    

    B) Green Salad with Mustard Vinaigrette

    2002, Barefoot Contessa Family Style

    Prep Time:  10 min                            Serves:  6 to 8 servings

     

    Ingredients

    3 tablespoons Champagne vinegar

         1/2 teaspoon Dijon mustard

         1/2 teaspoon minced fresh garlic

         1 extra-large egg yolk, at room temperature*

         3/4 teaspoon kosher salt

         1/4 teaspoon freshly ground black pepper

         1/2 cup good olive oil

         Salad greens or mesclun mix for 6 to 8 people

          

    Directions

    In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

    Toss the greens with enough dressing to moisten and serve.

    Note: If you're worried about raw egg, eliminate it from the recipe.

    *RAW EGG WARNING

    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

    
    

    C) Cream Cheese Stuffed New Potatoes

    Recipes courtesy Paula Deen, 2007

    Prep Time:  10 min        Inactive Prep Time:  10 min         Cook Time:  10 min

    Level:  Easy                   Serves:  24 whole or 48 halves

     

    Ingredients

         Salt

         24 bite-size new potatoes, scrubbed, with

         a tiny sliver cut off each potato so they will stand after filling

         1 (5-ounce) package soft garlic herb cheese (recommended: Boursin)

         4 tablespoons (1/2 stick) butter, softened

         1/3 cup whipping cream

         Freshly ground black pepper

         Finely chopped fresh parsley leaves or chives

         Red caviar, for garnish, optional

          

    Directions

    In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 to 12 minutes. Drain and let the potatoes cool until you can handle them.

    With a melon baller, remove a scoop from each potato. Combine the cheese, butter, and cream. Taste, and add salt and pepper, as needed. Spoon or pipe the cheese mixture into the potatoes.

    Garnish with a fine sprinkling of parsley or chives

    *Cook's Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish!

    Stand potatoes on cut end on a platter to serve.

    
    

    C) Orange-Glazed Grilled Acorn Squash

    Recipe courtesy Bobby Flay

    Prep Time:  20 min                            Cook Time:  40 min

    Level:  Easy                                       Serves:   8 servings

     

    Ingredients

         4 acorn squash, halved lengthwise, seeds and membranes removed

         1/4 cup melted butter

         Salt and freshly ground pepper

         4 cups fresh orange juice

         1/2 cup light brown sugar

         4 whole allspice berries

         1 stick cinnamon

          

    Directions

    Preheat the oven to 350 degrees F.

    Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.

    While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.

     

    Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.

    
    

    C) Roast Prime Rib of Beef with Horseradish Crust

    Recipe courtesy Tyler Florence

    Prep Time:  15 min                Inactive Prep Time:  20 min

    Cook Time:  1 hr 40 min        Level:  Easy               Serves:  8 servings

     

    Ingredients

     

         1 bone in prime rib beef roast, 4 ribs, about 8 pounds

         5 garlic cloves, smashed

         1/4 cup grated fresh or prepared horseradish

         Leaves from 2 fresh rosemary sprigs

         Leaves from 4 fresh thyme sprigs

         1/2 cup kosher salt

         1/4 cup freshly ground black pepper

         1/2 cup extra-virgin olive oil

         1/2 cup dry white wine

         1 tablespoon all-purpose flour

         2 cups canned chicken or beef broth

          

    Directions

    Preheat the oven to 350 degrees F.

    Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

    Pour off some of the pan drippings and place pan on stovetop over medium-high heat.

    Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

    
    

    D) Cookies from Janet Keeler's St. Pete Times cookbook "Cookielicious"

    You'll have to pick up a copy of her new book...we promised not to spill the beans.

    Here's what we made and taste-tested for you...

    Gingerbread Bars

     

    Cranberry Orange Cookies

     

    Toffee Squares

    
    
• ECDR-11 "20's & Cuban Cuisine"

  • A) Tomato-and-Corn Pizza

    Tomato-and-Corn Pizza    

    Yield:  Makes 8 servings

     

    Ingredients

    6 small plum tomatoes, sliced

    1/2 teaspoon salt

    1/4 teaspoon freshly ground pepper

    2 (14-oz.) package prebaked Italian pizza crust

    Parchment paper

    2/3 cup pesto

    1 cup fresh corn kernels

    1/2 cup grated Parmesan cheese

    2 teaspoon sugar

    16 ounces fresh mozzarella, sliced

    6 tablespoons fresh whole or torn basil leaves

     

    Directions

     

    1. Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.

    2. Place pizza crusts on a parchment paper-lined baking sheet; spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, and mozzarella slices.

    3. Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.

    Note: We tested with Boboli Original Pizza Crust

    
    

    B) Boston Lettuce Salad

    Boston Lettuce Salad        Recipe courtesy Dave Lieberman

    Prep Time:  10 min                Serves:  8 servings

     

    Ingredients

    1/2 cup mayonnaise

    2 clove garlic, pressed

    2 tablespoon whole grain mustard

    2 lemon, juiced

    1/2 cup olive oil

    Pinch salt

    Freshly ground black pepper

    Boston lettuce, cleaned

    2 tablespoons capers

    3  Cucumbers, diced

    2 Carrots – grated, sliced

     Directions

    Combine the mayonnaise, garlic, mustard, lemon juice, olive oil, salt and pepper in a resealable plastic container. Put the lid on the container and shake until contents are well combined.

    Slice or dice 2 of the cucumbers and 2 carrots.  The third cucumber will be used for presentation.

     Break the lettuce into leaves and place on 4 plates. Drizzle with the vinaigrette and sprinkle with capers.

    
    

    C) Cuban Style Stuffed Pork Chops

    Cuban Style Stuffed Pork Chops

    Recipe courtesy Bobby Flay, 2008

    Prep Time:  30 min                Inactive Prep Time:  15 min

    Cook Time:  7 min                 Level:  Intermediate

    Serves:  8 servings

     

    Ingredients

         1 1/2 cup fresh orange juice

         1 cup fresh lime juice

         2/3 cup coarsely chopped fresh oregano leaves

         12 cloves garlic, coarsely chopped

         2 teaspoon ground cumin

         1/2 cup canola oil

         8 (8-ounce) pork chops, butterflied and thinly pounded

         Salt and freshly ground black pepper

         16 (1/4-inch) thick slices Swiss cheese

         16 (1/4-inch) thick slices boiled ham

         4 sour dill pickles, thinly sliced (need about 16 slices)

         4 tablespoons chopped cilantro leaves

         1/2 cup olive oil

          

    Directions

    Heat the grill to high.

    Whisk together 1 cup orange juice, 1/2 cup lime juice, 6 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.

     

    Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese

    on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.

     

    Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.

     

    Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

    
    

    D) Torrejas (Cuban-style French Toast)

    Torrejas (Cuban-style French Toast)

    Serves 8

    Torrejas are somewhat similar to French toast, but Cubans generally enjoy them for dessert, not for breakfast. They’re delicious and easy to make.

    Ingredients:

         8 slices of bread

         6 eggs

         1 can of evaporated milk

         3 tablespoons of white (cooking) wine

         1 1/4 cup of sugar (brown)

         1 ½ teaspoon ground cinnamon

         1 ½ teaspoon vanilla extract

         Raisins (optional) soak in dark rum….

         Syrup or jam

         Oil for frying (about 2 cups)

          

    Directions:

         Beat the eggs and add milk, wine, sugar, cinnamon and vanilla. Mix very well.

          

         In frying pan, heat the oil until hot – medium to medium high.

          

         Dip bread in mixture until it’s coated and slightly soaked.

          

         Drop bread into the hot oil. It should sizzle when it hits.

     

       Flip once, frying until golden brown on either side.

     

         Serve hot. Sprinkle with raisins and serve with your favorite syrup or with jam.

          

    Optional: this is a fun recipe to experiment with a little bit. Once you’ve made it once or twice, switch the vanilla for almond or coconut extract for a twist!

    
    
• ECDR-10 "Thanksgiving!"

  • A) Pumpkin Ravioli and Brown Sage Butter

    Pumpkin Ravioli and Brown Sage Butter

     

    Makes 6 - 8 tapas servings, 4 main-course servings

    Ingredients

    5 1/3 cups canned solid-packed pumpkin puree

    8 tablespoons golden brown sugar

    8 tablespoons (1 stick) butter, room temperature

    4 (12 ounce) package wonton wrappers

     4 large egg, beaten to blend

     

    For fried shallots and sauce:

     

     1-cup vegetable oil

     10 large shallots, cut crosswise into thin rounds,

           separated into rings

    24 tablespoons (3 stick) butter

    30 large fresh sage leaves, thinly sliced

    2 teaspoon dried cursed red pepper

    1 1/3 cup pine nuts, toasted

     

    Preparation

    For ravioli:  Spoon pumpkin puree into medium bowl.  (Reserve any remaining pulp for another use)  Add brown sugar and butter; mash well.  Season filling with salt and pepper.

     

    Line large baking sheet with parchment paper.  Place wonton wrappers on work surface.  Using pastry brush, brush wrappers with beaten egg.  Place ½ tablespoon filling in center of each.  Fold each wrapper diagonally over filling, forming triangle.  Seal edges.  Transfer to baking sheet.  Let stand at room temperature while preparing fried shallots and sauce.  (Can be made up to five days ahead.  Freeze, then cover and keep frozen.  Do not thaw before cooking)

     

     For fried shallots and sauce:  Heat vegetable oil in heavy small saucepan over medium-high heat.  Working in 2  - 4 batches, fry shallots until crisp and dark brown, about 2 minutes.  Using slotted spoon, transfer shallots to paper towel lined plate to drain. 

     

    Toast Pine Nuts in a dry fry pan.

     

    Cook butter in large pot over medium heat until beginning to brown, about 3 minutes.  Remove from heat.  Add sage and red pepper. 

    Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes.  Drain well.  Add ravioli to pot with butter sauce; toss to coat.  Transfer to plates, drizzling any sauce from pot over ravioli.  Top with fried shallots and pine nuts; serve immediately.

     

    
    

    B) Strawberry Chardonnay Soup

    Strawberry Chardonnay Soup

    Time 60 minutes                  Serves 8

     

    Ingredients

    3 cups Chardonnay wine

    4 cups sliced strawberries

    1/2 cup sugar

    2 cups low-fat plain yogurt

         extra sour cream or yogurt for garnish

          

    How to make it

    Simmer wine, strawberries and sugar for 30 minutes and then chill. Once it is cold, add sour cream or yogurt and purèe in blender or food processor.

    Store in refrigerator until serving time.

    Garnish with a dollop of sour cream and a strawberry.

     

    
    

    C) Cornbread and Green Apple Stuffed Cornish Game Hens

    Cornbread and Green Apple Stuffed

    Cornish Game Hens 

    Bon Appétit  | October 2008

    The stuffing for this dish should be started first and with help, can be completed about the same time the hens are ready.

     

    This recipe goes well with the side dish, Corn Maque Choux.

     

    Serves 8

     

    Cornbread and Green Apple Stuffing

     

    Ingredients

     

    Stuffing:

            6 tablespoons butter

            2 cup chopped onion

            1 cup chopped celery

            3 cups diced peeled cored Granny Smith or Golden Delicious apples         – one medium sized apple is about one cup.

            4 teaspoons chopped fresh sage

            1 teaspoon coarse kosher salt

            1 teaspoon freshly ground black pepper

            8 cups 1/2-inch cubes purchased cornbread or corn muffins (about 11 ounces) – at my grocer, each muffin is equal to about one cup

            2 large eggs, beaten to blend

            1 cup (packed) coarsely grated sharp cheddar cheese (about 2 ounces)

            12 tablespoons (about) fresh apple cider or fresh apple juice (you may not need any and water will work if you just need a small amount)

    Preparation

     

    Preheat oven to 400 degrees.

     

    For stuffing: 
Melt butter in heavy large skillet over medium-high heat.

    Add onion and celery; sauté until beginning to color, about 5 minutes.

    Add apples; sauté until beginning to soften, about 3 minutes.

    Mix in 4 teaspoons chopped fresh sage, 1 teaspoon salt, and 1 teaspoon pepper until combined; transfer to large bowl. Let stand until almost cool, about 10 minutes.

                            Mix cornbread cubes into vegetable and apple mixture. Add 2 beaten eggs and toss to blend. Mix in cheese, then enough apple cider by tablespoonfuls to form stuffing that is moist but not wet.

                             

    Cornish Game Hens

     

    Ingredients

     

            4 – 1 1/4- to 1 1/2-pound Cornish game hens, rinsed, patted dry, cut in half, backbone removed. I prefer fresh hens rather than frozen hens when they are available and remove the backbone myself. 

            2 tablespoon dried sage

            4 teaspoons coarse kosher salt

            2 teaspoon freshly ground black pepper

            1 stick of unsalted butter, softened

            ¼ cup light brown sugar

     

     

     

    Preparation

    Game hens: 


    To split the hens, place a hen on a cutting board and find the ridge in the top of the hen that divides the breast in two.  Place the blade of a large knife beside that ridge and press down firmly to cut through the breast bones and through the backbone until the knifes completely severs all bones and the blade rests on the cutting board.  Separate the two halves and find the backbone that has been cut.  This bone is very rough and jagged. 

    You will want to place the knife blade beside this bone and again, press firmly until it is separated from the remainder of the bird.  You will probably need to do this to each half unless you separated the backbone from one half when you divided the hen. Discard the backbone. This process should only take a minute or two for each bird.

    Chef Jeff Says…

    You could save the bones to simmer them in water to make your own chicken broth.  Or, should I say, “hen broth?”

    Lay the hen-halves on the cutting board or on the covered countertop and apply the seasonings.

    Chef Jeff Says…

    Wash your hands often.  When handling poultry and knives and seasonings it is easy to transfer the germs of the raw poultry to other items in your kitchen.  Donna watches me like a hawk – a friendly hawk – and reminds me regularly to wash my hands.  Keep a pump bottle of soap that you can press with the back of your hand next to your sink . You may want to do all the preparation of the hens near your sink to save the travel time back and forth from the work area to the sink.

    Combine the softened stick of butter and the ¼ cup of brown sugar.  Using your bare hands, apply about one tablespoon of the butter-sugar mixture to each of the eight hen-halves.  Cover the whole bird in the mixture and try to apply fairly evenly.  The butter will help the hens brown nicely and the butter will also drip into the pan and help season the stuffing. The brown sugar will blend nicely with the salt, pepper and sage that you will sprinkle over the hens in the next step.  You will have a hint of the sweet-and-salty taste when you devour the hens.

    After the butter mixture has been applied, sprinkle salt, pepper, and sage over each hen half. I’ll usually place a tablespoon or two of the sage in the palm of my left hand and use two fingers from my right hand to grab a pinch (about one teaspoon).  I rub my two fingers back and forth over the hen and allow the sage to sprinkle down over the bird.

     To Bake:

    Bake for 40 – 50 minutes, or until browned and juices run clear when hen is punctured or cut. Change the cooking positions of the baking dishes in the oven after 30 minutes.

    You will need two 9x13 glass baking dishes, or three baking dishes if they are smaller.

    In each dish place 4 scoops of the stuffing about two inches apart.  Each scoop should contain about one cup of stuffing. I use a one-cup measuring cup to scoop the stuffing out of the larger bowl. This step does not have to be particularly neat because we will place the hens on to of each scoop of stuffing.

    Place one hen-half over each scoop of stuffing, rib-side down and breast and leg side up. You may want to press the hen down slightly so the stuffing spreads out into a more even thickness.

    Place the hens on the middle racks of the oven for about 30 minutes.  After 30 minutes check them and if they are browning unevenly, switch the top dish to the lower rack and move the dish from the lower rack to the higher rack.  This step will help even out the browning of the birds and each hen will come out of the oven with a consistent golden brown skin.

    When hens are done, use a spatula to lift the hen and stuffing from the baking pan onto the dinner plate. You may want to garnish with some fresh sage leaves.

    I prefer plating the food for each of our guests, with the help of a couple of guests.  By doing so I can control the asthetics of each plate and the garnish.  This dish could be served on a large platter with a spatula and each diner could serve the hen and stuffing to their own plate.

    Enjoy!

     

     

     

    
    

    D) Pumpkin-Cream Cheese Soufflés

    Pumpkin-Cream Cheese Soufflés

    With Pumpkin-Spiced Whipped Cream

    These sweet-spiced individual desserts are creamy from the canned pumpkin and the cream cheese.

     

    Cooking spray

    2 tablespoon granulated sugar (divided)

    1/4 cup all-purpose flour

    1 cup evaporated fat-free milk, divided

    3/4 cup granulated sugar, divided

    1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

    1 teaspoon ground cinnamon

    1 teaspoon pumpkin pie spice

    1 teaspoon vanilla extract

    1/4 teaspoon grated whole nutmeg

    1/8 teaspoon ground allspice

    Dash of salt

    1 (15-ounce) can pumpkin

    3 large egg whites 

    2 tablespoon powdered sugar – for dusting finished souffle’(s)

     

    Preheat oven to 375º.

    Lightly coat 8 (6-ounce) ramekins with cooking spray, and sprinkle each ramekins evenly with 1/4 tablespoon granulated sugar.

    Lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Place flour in a bowl; add 1/2 cup evaporated milk, stirring well with a whisk. Set aside.

    Combine the remaining 1/2 cup evaporated milk, 1/2 cup granulated sugar, and cream cheese in a medium saucepan. Cook over medium heat until cheese almost melts, stirring constantly. Stir in the flour mixture, and cook 2 minutes or until thick, stirring constantly. (Cheese may not appear completely melted.) Spoon mixture into a large bowl. Add cinnamon and next 6 ingredients (cinnamon through pumpkin); beat with a mixer at medium speed until smooth.

    Using clean beaters and clean bowl, beat 3 egg whites with a mixer at high speed until foamy. When eggs reach the foamy stage, begin gradually adding the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until the egg whites form stiff peaks.

    Chef Jeff says:

    I usually stop the mixer at least once during the process to scrape down the side of the bowl to make sure everything in the bowl is being mixed together.  Also, if you cannot tell if “stiff peaks have formed,” stop the mixing and insert your spatula into the mixture.  If, when you pull the spatula out of the whipped egg whites, a peak forms and stays in place, you have reached the stiff peaks stage.  Another stage includes the soft peaks stage, just before the stiff peaks. In this stage, when you withdraw the spatula, the peak will form but it will fall over and not stand up on its own.

    Chef Jeff says:

    You’ll want to make sure everything is ready to serve when the souffle’s come out of the oven.  The real show when making a souffle’ is when they come out of the oven and are full and puffed up beyond the edge of the ramekin.  As the souffle’ cools it will sink and be a little less showy. They still taste great, but they become a bit less “gourmet” in just a few minutes.

    I recommend you lay out the eight dessert plates on the kitchen counter and that you identify where you plan to place the ramekin on each plate.  Then, in anticipation of the souffle’s coming out of the oven, place a large dollop of the whipped cream on the plate next to where the soufflé will be placed.  Garnish the plate (sprig of mint in the whipped cream, perhaps) and be ready to sift the powdered sugar over the souffle’s as soon as they are plated and serve them at once.  You will want one or two guests to help you expedite this process. 

    To sift the powdered sugar a small strainer works great.  Place the powdered sugar in a small mesh strainer, hold it by the handle and tap the edge of the strainer against the palm of your other hand while holding it over the souffle’. 

    Stir one-fourth of egg whites into the pumpkin mixture. Gently fold in remaining egg whites, about ¼ of the whipped egg whites at a time.

    Chef Jeff says:

    Folding the egg whites into the pumpkin mixture involves mixing these two parts together very gently by folding one spoonful of the mixture from the bottom of the bowl over the top of the mixture.  The point of this technique is to keep the air in the egg white mixture so the souffle’s will puff up.  If the mixture is beat too vigorously the bubbles of air in the egg whites will be “popped” or released and there will not be the puffiness in the soufflé. 

    Divide pumpkin mixture evenly among prepared ramekins. A soup ladle works well for this step.  Place the ramekins on a baking sheet. Bake at 375º for 25 minutes or until soufflés are puffy and set. Sprinkle evenly with powdered sugar. Serve immediately with homemade pumpkin spiced whipped cream on the side.

    Pumpkin-Spiced Whipped Cream

    2 cups cream

    4 tablespoons powdered sugar

    4 teaspoons vanilla

    ½ teaspoon pumpkin pie spice

    
    
• ECDR-09 "Fish en Papillote"

  • B) Balsamic Onion Stacks

    Balsamic Onion Stacks

     

     

    Prep: 15 min., Chill: 8 hrs., Grill: 7 min.

     

    Yield:  Makes 8 servings

     

     

    16 (1/2-inch-thick) sweet onion slices (about 6 onions)

    2/3 cup balsamic vinegar

    1/2 cup olive oil

    3  teaspoons paprika

    2 teaspoon salt

    1 teaspoon freshly ground pepper

    2 (8-ounce) package fresh mozzarella cheese, cut into 4 (1/2-inch-thick) rounds

    16 large fresh basil leaves

    8 (1/2-inch-thick) fresh tomato slices (about 4 tomatoes)

    Garnish: fresh basil sprigs

     

     

    Arrange onion slices in a single layer in a 13- x 9-inch baking dish.

    Stir together vinegar and next 4 ingredients. Pour over onion slices. Cover and chill 8 hours, turning once.

    Remove onions from dressing with a slotted spatula, reserving dressing.

    Grill onion slices, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or until crisp-tender and golden. Or, use a grill pan on stove.  Line a baking sheet/jellyroll pan with parchment and place cooked onions on pan if they need to be cooked in several batches.  There may be some juices from the onion so a flat cookie sheet may not work.  Since you will be heating the stack when assembled, it is not critical that the onions be kept warm while cooking the various batches.

    Layer half of grilled onion slices each with 1 cheese round, 2 basil leaves, and 1 tomato slice; top with remaining half of onion slices.

    Grill onion stacks, covered with grill lid, over medium-high heat 3 minutes or until cheese melts. Or, place in a preheated oven at 350 degrees for about 5 minutes.  Watch the cheese closely and don’t let it get too soft. Serve onion stacks with reserved dressing. Garnish, if desired.

     

     

     

     

    Southern Living, MAY 2005

    
    

    C) Fish en Papillote

    Fish en Papillote

    Recipe courtesy Melissa d'Arabian

    Prep Time:  20 min                           Inactive Prep Time:  15 min

    Cook Time:  12 min                          Level:  Intermediate

    Serves:  8 servings

     

    Ingredients

         1 red onion, julienned

         2 zucchini, julienned

         2 large carrot, julienned

         2 clove garlic, minced

         2 tablespoon extra-virgin olive oil

         Kosher salt and freshly ground black pepper

         8 (4-ounce) sole fillets, hake, flounder or other white fish

         2 lemon, thinly sliced, seeds removed

         16 sprigs fresh thyme

         8 pats butter

         1/2 cup white wine

     

    Directions

    Preheat oven to 375 degrees F.

    In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

        Printed from FoodNetwork.com on Sun Aug 08 2010 © 2010 Television Food Network, G.P. All Rights Reserved

    
    

    C) Venetian Rice and Peas

    Venetian Rice and Peas

    Gourmet – April 2008  by Paul Grimes

     

     

    Yield: Makes 4 servings (entrée) or 8 side servings

    Active Time: 10 min             Total Time: 25 min

     

    Ingredients

    5 cups reduced-sodium chicken broth

    2 garlic clove

    1 medium onion, quartered

    1/4 pound sliced pancetta (or thick sliced bacon)

    2  tablespoon Lemon zest

    1 tablespoon extra-virgin olive oil

    2 tablespoons unsalted butter, divided

    1 (10-ounce) box frozen baby peas

    1 cup Arborio rice

    1/3 cup grated parmesan

     

     

    Bring broth to a simmer in a saucepan, then keep at a simmer.

    Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.

    Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.

    Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.

    
    

    D) Molten Chocolate Cakes

    Ingredients

    • 1. 2 sticks unsalted butter, plus more for the ramekins
      2. 1 tablespoon plus 1 teaspoon cake flour, plus more for dusting
      3. 1/2 pound bittersweet chocolate, chopped
      4. 1/2 cup sugar
      5. 4 large whole eggs
      6. 4 large egg yolks
      7. Unsweetened cocoa and confectioners' sugar, for dusting

    Directions

    1. Preheat the oven to 350°. Butter six 4-ounce ramekins and dust with flour.
    2. In the top of a double boiler, melt the butter with the chocolate. Remove from the heat and whisk in the sugar, whole eggs and egg yolks. Whisk in the flour.
    3. Scrape the batter into the ramekins and bake for 10 minutes, or until the sides of the cake are set, but the center is still slightly loose. Let the cakes cool for 1 minute, then run a thin knife around the sides and invert them onto plates. Dust the cakes with cocoa and confectioners' sugar and serve.

    
    

    Serve With

    Hazelnut Tuiles and ice cream.

    
    
• ECDR-07 "Singles Soiree"

  • A) Dry-Rubbed Salmon Tacos

    Dry-Rubbed Salmon Tacos

    with Tomatillo-Avocado Slaw

    Recipe by Jeff Smith

     

    For maximum flavor in minimal time, chef Jeff Smith opts for spice rubs over marinades. After experimenting with spice blends for heartier fish, he discovered that a big pinch of ground coffee lends earthiness to the rub.

     

    TOTAL       TIME: 40 MIN               SERVINGS: 8

    FAST         HEALTHY                    STAFF FAVORITE

     

    INGREDIENTS

    2 teaspoon ground cumin

    2 teaspoon chili powder

    2 teaspoon brown sugar

    1/2 teaspoon finely ground coffee

    Salt and freshly ground pepper

    Four 8-ounce skinless, center-cut salmon fillets

    4 tablespoons Vegetable oil for cooking fish

    4 tomatillos, husked and quartered

    4 tablespoons chopped cilantro

    2 small jalapeños, seeded and quartered

    2 garlic cloves

    12 tablespoons sour cream

    2 ripe Hass avocados—halved, peeled and pitted

    8 cups finely shredded red and green cabbages

    (24 ounces) – bagged cole slaw cabbage, sliced fine

    8 flour tortillas

    Hot sauce and lime wedges, for serving

          

     

     

     

     

    DIRECTIONS

         In a small bowl, stir the cumin with the chili powder brown sugar and coffee. Season filets generously with salt and pepper.  Rub seasoned mixture over both sides of filets.

         Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Season with salt and pepper

         In a large bowl combine the cabbage and half the sauce. Toss to coat. Add more sauce to cabbage as needed to create desired consistency for slaw.

         Preheat a large fry pan or cast iron skillet over medium-high heat.  Add vegetable oil to fry pan and place salmon in pan.  Cook over medium-high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.

         NOTE:  It is ok to cut into a salmon filet to check for doneness since you will be flaking the filets anyway.  A filet will probably cook for about 4 minutes on each side.

         Wrap 8 tortillas with a wet paper towel and place in microwave for 30 seconds to steam tortillas before serving.

         Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.

     

    Wine:  Red Zinfandel from California or Malbec from Argentina

    
    

    B) Mexican Pineapple Salad

    Gourmet | February 2009

    by Ian Knauer

     

     

    Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad.

     

    Yield: Makes 8 to 12 (side dish) servings

    Active Time: 15 min        Total Time: 15 min

     

    2 (3-pound) pineapple, peeled and diced

    1 pound jicama, peeled and cut into 1/4-inch pieces

    2 (7-to 8-ounce) avocado, cut into cubes

    2 small red onion, thinly sliced (1/2 cup)

    ½ cup cilantro

    1 lime - zested

    4 tablespoons olive oil

    2 tablespoon distilled white vinegar

     

    Optional

    1 cup strawberries cubed

     

    Toss together all ingredients with 1 1/2 teaspoon salt and 1 teaspoon pepper.

     

    
    

    C) Chicken Mole with Chipotles

    Bon Appétit  | December 2001

     

    Yield:  8 servings

     

    Ingredients

    12 chicken thighs, each cut into 3 pieces

    4 tablespoons ground cumin

    2 tablespoon olive oil

    2 large onion, thinly sliced

    4 14 1/2-ounce cans chili-style chunky tomatoes in juice

    2 cup canned low-salt chicken broth

    6 tablespoons minced canned chipotle chilies plus 3 tablespoons adobo sauce

    4 tablespoons unsweetened cocoa powder  

     

    Directions

     

    Remove skin and bone from chicken pieces. Cut each thigh into  3 pieces.

     

    Coat chicken on all sides with cumin. Sprinkle with salt and pepper.

    Heat oil in heavy large pot over medium-high heat.

     

    Add chicken; sauté until browned on all sides, about 5 minutes.

     

    Add onion and sauté until beginning to brown, about 3 minutes.

     

    Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and cocoa powder and bring to simmer.

     

    Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes.

     

    Season with salt and pepper; serve.

     

     

    
    

    D) Guava and Cheese Empanadas

    Makes 10 servings  Cook Time 10-12 minutes

     

    Guava paste with cream cheese or farmer's cheese is a classic Cuban combination. Cut guava paste cleanly by dipping your knife into a cup of hot water between slices. When cutting dough, roll scraps again if needed to make more circles.

     

    Ingredients

     

    2 refrigerated pie crusts, unrolled

     

    FILLING:

    6  ounces cream cheese, cut into small pieces

    1  tablespoon  fat-free milk

    1  large egg white

    6  ounces  commercial guava paste, cut into ¼ inch slices

    Cooking spray

    TOPPING:

    6 tablespoons  raw sugar

     

     

    Directions

     

    Preheat oven to 425°.

    Combine 1 tablespoon milk and egg white in a small bowl; set aside.

    Roll pie dough to a 1/8-inch thickness on a heavily floured surface; cut with a 5-inch biscuit cutter or inverted bowl, into 5 circles. Discard any remaining dough scraps. Spoon about 1 tablespoon cream cheese onto half of each circle; place  pieces (about 2 tablespoons) guava paste on cheese, leaving a 1/2-inch border. Brush egg mixture around edges of each circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place empanadas on 2 baking sheets coated with cooking spray; brush tops of empanadas with remaining egg mixture.

    For topping, sprinkle 6 tablespoons raw sugar around crimped edge of pastry.  Bake at 425° for 10 -12 minutes or until golden. Remove from oven; cool on a wire rack. May be served warm.

    
    
• ECDR-08 "Academy Prep party"

  • A) Chicken Caesar Salad Bites

    Prep: 30 min., Bake: 10 min., Cool: 15 min. Time-saver tip: Bake Parmesan cheese rounds up to 3 days before your get-together, and store in an airtight container.

     

    Yield:  Makes 4 dozen

     

     

    1 (5-oz.) package shredded Parmesan cheese

    Parchment paper

    2 cups finely chopped cooked chicken

    1/2 cup arugula, chopped

    1/4 cup Caesar dressing

    2 tablespoons fresh lime juice

    Freshly ground pepper to taste

    2 tablespoons crushed Parmesan pita chips

     

    1. Preheat oven to 350°. Spoon Parmesan cheese by rounded teaspoonfuls, 1 inch apart, onto parchment paper-lined baking sheets, forming mounds. Bake 10 to 12 minutes or until melted, bubbly, and golden brown. Cool on baking sheets 15 minutes.

    2. Stir together chicken and next 3 ingredients. Stir in freshly ground pepper to taste. Spoon mixture onto Parmesan cheese rounds. Top with crushed pita chips.

    Note: For testing purposes only, we used Sargento Artisan Blends Parmesan Shredded Cheese.

     

    Southern Living, MARCH 2009

    
    

    B) Watercress Salad with Roasted Tomato Dressing

    Recipe courtesy Tyler Florence, 2007

    Prep Time:  10 min                            Cook Time:  20 min

    Level:  Easy                                       Serves:  6 to 8 servings

     

    Ingredients

         1 pint cherry tomatoes

         1 clove garlic, smashed

         Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing

         Kosher salt and freshly ground black pepper

         1 tablespoon red wine vinegar

         1 teaspoon sugar

         Handful fresh parsley leaves

         1/4 French baguette, thinly sliced croutons

         8 ounces (1/2 log) creamy goat cheese, room temperature

         2 bunches hydroponic watercress (feathery variety)

          

    Directions

    Preheat oven to 350 degrees F.

    Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.

     

    Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.

     

    Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.

     

    Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.

     

    
    

    C) Croque Madame Casserole & Broccoli, Parmesan and Lemon

    

    Recipe courtesy Paula Deen (DFC, pg. 110)

    Prep Time:  20 min                Cook Time:  40 min

    Level:  Intermediate               Serves:  6 servings (will make for 8 people with 8 eggs to top casserole.  Quantity is sufficient with 4 course meal.

     

    Ingredients: 

    6 tablespoons (1 stick) butter, plus 3 tablespoons for eggs

    1/4 cup all-purpose flour

    2 cups milk

    2 tablespoons Dijon mustard

    3/4 teaspoon salt, plus more for seasoning

    1/2 teaspoon pepper, plus more for seasoning

    1/2 teaspoon freshly grated nutmeg

    12 slices white bread

    1 pound deli ham

    1 1/2 cups (6 ounces) grated Gruyere, reserve some for top of casserole

    8 eggs – if serving 8 people

     

    Directions

    Preheat the oven to 400 degrees F. Grease an 8 x 12-inch  baking dish.

    Melt 6 tablespoons of butter in a large skillet over low heat until bubbling. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thick and bubbling, 3 to 5 minutes more. Whisk in the mustard, salt, pepper, and nutmeg.

    Pour a thin layer of the sauce into the prepared baking dish and cover it with 6 slices of the bread, then slices of the ham and an even layer of the Gruyere. Repeat the layers once more, ending with a third layer of sauce to cover all. Bake the casserole for 30 minutes. Remove it from the oven and cut into 8 equal pieces.

    Working in 3 batches, melt 1tablespoon of butter in a large skillet over medium-high heat. Crack 3 eggs into the skillet and season with salt and pepper, to taste. Cook until the whites are nearly set, about 3 minutes. Carefully flip the eggs and continue cooking until the whites are completely set, about 1 minute more. You're going to top each portion of the casserole with a fried egg. Repeat with the remaining 5 eggs and 2 tablespoon butter in two more batches, 3 egs and one time and 2 in another batch. Top with Gruyere and place it in the oven for a few minutes until cheese melts.

     

    (The broccoli recipe that follows can be placed in oven while the Croque Madame Casserole is baking, too.  Just place on a higher or lower rack.)

    Broccoli, Parmesan and Lemon

    Recipe courtesy Tyler Florence

    Prep Time: 15 min                 Cook Time:  20 min

    Level:  Easy                           Serves:  4 servings

     

    Ingredients

    6 heads broccoli (about 6 pounds)

    6 tablespoons olive oil

    Salt and freshly ground black pepper

    2 cup freshly grated Parmigiano-Reggiano

    1 lemon, juiced

     

    Directions

    Preheat the oven to 400 degrees F.

    Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.

    Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

    
    
• ECDR-06 "Better with Bacon?"

  • Bacon Wrapped Crackers

    Prep Time:  10 min              Cook Time:   45 min

    Serves:  35 - 40 bacon wrapped crackers

     

    Ingredients

    1 cup freshly grated Parmesan

    1 box of Waverly Wafers or other buttery rectangular crackers 

    1 pound sliced bacon, each slice cut into 1/3’s 

          

    Directions

    Preheat the oven to 300 degrees F.

    Wrap each cracker around the middle with a strip of bacon (1/3 slice). Place the wrapped crackers seam side down on a baking sheet.  Sprinkle 1 teaspoon of the cheese on each bacon wrapped cracker. Place the baking sheets on the oven rack. Bake for 45 minutes, or until the bacon is done. Do not turn. Drain on paper towels, if necessary. Serve hot or at room temperature.

     

    Variations:

    Bacon Wrapped Cracker B: Brush bacon-wrapped crackers lightly with honey before baking.

    Bacon Wrapped Cracker C: Sprinkle bacon-wrapped crackers lightly with brown sugar before baking.

    
    

    Bacon-Blue Cheese Salad With White Wine Vinaigrette

    Bacon-Blue Cheese Salad

    With White Wine Vinaigrette

     

    Prep: 35 min., Bake: 8 min., Cool: 30 min. Serving this salad in

     cucumber rings makes it extra special.

     

    4 tablespoons chopped pecans

    4 medium cucumbers, peeled, may want the

       extra long (Euro?) cucumbers

    6 cups mixed baby greens

    4 cooked thick-cut bacon slices, halved

    2/3 cup shredded or matchstick carrots

    1/2 cup crumbled blue cheese

    Salt and freshly ground pepper to taste

    White Wine Vinaigrette

     

    1. Place chopped pecans in a single layer in a shallow pan.

    2. Bake at 350º for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

    3. Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core.

    4. Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings. Wrap evenly with remaining cucumber slices. Stand rings upright on 8 serving plates.

    5. Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans. Sprinkle with salt and pepper to taste. Drizzle each salad with 1 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette.

    Note: Y-shaped vegetable peelers can be found at most kitchen, home goods, and discount stores from $6.99 to $19.99.(We have one, this is just FYI)

    Yield:  Makes 8 servings

    White Wine Vinaigrette

     

     

    Prep: 5 min.

    This recipe goes with Bacon-Blue Cheese Salad With White Wine Vinaigrette




    1/2 cup white wine vinegar


    2 tablespoon Dijon mustard


    2 garlic clove, minced

    2 teaspoon sugar


    1 cup olive oil


    Salt and freshly ground pepper to taste

    


    1. Whisk together 1/2 cup white wine vinegar and next 3 ingredients until blended. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk in salt and pepper to taste. Store in the refrigerator in an airtight container up to 1 week.

     

     

    Yield:  Makes about 1 1/3 cup

     

    WINE RECOMMENDATION:  ROBERT MONDAVI FUME BLANC, or similar

     

    
    

    Beef Tenderloin Steaks With Balsamic Sauce

    Yield:  8 servings

     

    8 (6-ounce) beef tenderloin steaks

    4 tablespoons coarse-grain sea salt*

    2 tablespoon coarsely ground pepper

    4 tablespoons olive oil

    Balsamic Sauce

    Garnish:fresh thyme sprigs

     

    Rub tenderloin steaks evenly with salt and pepper.

    Cook steaks in hot oil in a large ovenproof skillet over high heat 2 to 3 minutes on each side.

    Bake at 350° for 8 to 15 minutes or to desired degree of doneness. Serve with Balsamic Sauce, and garnish, if desired.

    *2 tablespoons regular salt may be substituted.

    Southern Living, DECEMBER 1998

     

    WINE RECOMMENDATION:  Cabernet Sauvignon

     

    Balsamic Sauce

    This recipe goes with Beef Tenderloin Steaks With Balsamic Sauce

     

    Yield:  1 cup

     

    1/2 cup dry red wine

    1/2 cup dry sherry

    4 tablespoons balsamic vinegar

    2 shallot, chopped

    4 garlic cloves, chopped

    4 egg yolks

    2/3 cup unsalted butter, melted

     

    Bring first 5 ingredients to a boil in a small saucepan; cook 2 minutes. Cool mixture.

    Whisk egg yolks into wine mixture, and cook over low heat, whisking constantly, until thickened. Slowly whisk in butter until blended. Serve immediately.

     

    
    

    Caramel-Banana Galette

    Recipe serves up to 12  

    Prep Time – Passive -30 minutes, Active – 10 minutes

    Cook Time – 30 minutes

    The only trick to making this simple dessert is leaving the caramel unstirred for 8 minutes; stirring can cause it to harden. To simplify the topping, substitute bottled fat-free caramel sauce for the sugar and water. Heat the sauce in the microwave for 1 minute, then stir in the raisin mixture. The raisins should sit in the rum for at least 30 minutes - the longer the better. Slice the banana immediately before arranging them on the tart so they don't discolor. To dress it up even more, serve warm with vanilla frozen yogurt.

    Yield: 6 servings (serving size: 1 wedge), more realistic is 4 servings, make 2

    Ingredients

    1/2  cup  golden raisins - divided

    4  tablespoons  dark rum - divided

    1  (15-ounce) package refrigerated pie dough (such as Pillsbury) – divided in half

    Cooking spray

    6  cups  (1/4-inch-thick) diagonally sliced ripe banana

                      (about 3 pounds, 6+bananas) - divided

    1 cup sugar

    4  tablespoons  water

    Preparation

    Combine raisins and rum in a small bowl; set aside.

    Preheat oven to 425°.

    Roll dough into 2 - 10 1/2-inch circles, and place on a foil-lined baking sheet(s) coated with cooking spray. Arrange the banana slices in concentric circles on each crust, leaving a 1-2 inch border. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices). Bake both crusts at 425° for 30 minutes.

    Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes). Remove from heat; carefully stir in raisin mixture until combined. Cool slightly. Pour over banana slices. Cut each galette into 6 wedges for a small serving and each galette into 4 slices for a more generous serving. Serve with whipped cream, ice cream, or frozen yogurt.

    Cooking Light, DECEMBER 2000

    WINE RECOMMENDATION:  Riesling

    
    

    Mushroom Canapes

    Prep Time: 10 min
    Cook Time: 10 min

    Servings:    16 canapes


    Difficulty:     Easy

     

    Ingredients:

     

    1 cup mayonnaise

    1/2 cup freshly grated Parmesan


    One 4 ounce canned mushroom pieces and stems, drained 


    1 2.8-ounce can french-fried onion rings


    1 loaf (12-ounce) Pepperidge Farms party rye or pumpernickel  bread

    Parsley for garnish

     

    Directions

    In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapes on a baking sheet and broil until the topping is bubbly.

    Show: Paula's Home Cooking/Lady and Sons Too! Cookbook

     

    WINE RECOMMENDATION:  PINOT NOIR

    
    

    Potato and Wild Mushroom Napoleons

    Prep Time:  15 min             Cook Time:  10 min         Serves:   8 servings

     

    Ingredients

    6 tablespoons unsalted butter

    24 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced

    1 cup sliced shallots

    1 teaspoon salt

    1/2 teaspoon freshly ground black pepper

    1 cup chicken stock, divided

    1 cup heavy cream

    4 teaspoons fresh chopped thyme

    4 teaspoons white truffle oil

    1 cup finely grated aged Asiago (about 4 ounces)

    24 slices fresh black or white truffle, optional garnish

    Fresh arugula or watercress tossed with extra-virgin olive oil, as garnish

    Potato Crisps, recipe follows

          

    Directions

    In a large, heavy skillet, melt the butter over medium-high heat.

    Add the mushrooms, shallots, salt and pepper, and saute until soft and most of the mushroom liquid has evaporated, about 8 minutes.

    Add ½ the chicken stock, cream and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Add the additional chicken stock as needed.

    Remove from the heat and stir in the truffle oil.

    Place 1 or 2 potato crisps (depending on thickness) on each of 8 serving plates. Spoon 1 generous tablespoon of mushroom filling on top of potato, topped with 1 teaspoon of grated Asiago. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with 3 slices of truffle, and sprinkle of Asiago. Arrange the arugula around the outer edge of the plate and serve. The napoleons can be prepared in advance and kept warm in a 200 degree oven.

    Potato Crisps

     

    Ingredients

    2/3 cup olive oil

    6 large baking potatoes, like russets (about 1 pounds), peeled and sliced on a mandolin into 1/8-inch slices

    2 teaspoon seasoned salt

     

     

    Directions

     

    Preheat oven to 400 degrees F.

    Brush 2 large baking sheets well with oil.

    Arrange the potato slices in 1 layer on the sheets.

    Brush with the remaining oil, and bake until golden, 12 to 15 minutes, switching the sheets halfway through baking if baking on two different racks in oven.

    Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.

     

    Based on a Recipe courtesy Emeril Lagasse, 2001

    
    
• ECDR-05 "Crazy about Curry"

  • A) Curried Crab Cakes

     

    Yield:  12 servings (serving size: 1 crab cake)

     

    Prep Time: 30 minutes Cooking Time: 6 minutes

     

    1 large egg, lightly beaten

    1/2 cup mayonnaise

    1/8 teaspoon ground red pepper

    1 tablespoon curry powder

    1 tablespoon Worcestershire Sauce

    1 teaspoon whole grain mustard

    3/4 cups panko (Japanese style) breadcrumbs

    1/2 cup finely chopped red or green bell pepper

    1/4 cup minced red onion

    2 green onions, thinly sliced

    2 tablespoons snipped fresh parsley

    1 pound lump crabmeat, shell pieces removed

    2 tablespoons cooking oil

    Salt and pepper to taste

    Parsley sprigs (optional)

    3 tablespoon grated lemon zest as garnish

     

    Directions

    Combine first 6 ingredients in a small bowl; stir well.

     

    Stir in breadcrumbs, sweet pepper, red onion, green onion, and parsley.

     

    Gently stir in crabmeat.

     

    Divide mixture into 12 portions. Form each portion into 2 ½ inch patty about ½ inch thick.

     

    Heat oil in large skillet to medium-high heat. Add patties, cook about 6 minutes, turning about ½ way through cooking. Drain on paper towels and keep warm.

     

    Try coating cakes in extra breadcrumbs before frying.

     

    Serve with Garlic Chive Sauce or Mango Chutney

     

    Garnish with parsley sprigs and lemon zest

     

    Garlic-Chive Sauce

    Prep: 10 min., Chill: 30 min.

    This recipe goes with Mini Crab Cakes With Garlic-Chive Sauce

     

    Yield:  Makes 1 cup (serving size: 1 tbsp.)

     

    3/4 cup light sour cream*
    1 garlic clove, minced
    1 tablespoon chopped fresh chives
    3/4 teaspoon lemon zest
    1 1/2 tablespoons fresh lemon juice
    1/4 teaspoon salt
    1/8 teaspoon pepper
    
    1. Stir together all ingredients in a small bowl. Cover and chill 30 minutes before serving.

    *Light mayonnaise may be substituted.

     

    CALORIES 16 ; FAT 0.9g (sat 0.7g,mono 0.0g,poly 0.0g); CHOLESTEROL 0.0mg; CALCIUM 1mg; CARBOHYDRATE 1g; SODIUM 46mg; PROTEIN 0.8g; FIBER 0.0g; IRON 0.0mg

    Southern Living, MAY 2009

     

    
    

    B) Tomato-Blue Cheese Stack

    8 servings

    Preheat oven 400 degrees

     

    Croutons

    Ingredients:

     

    16 slices of dense bread

    ½ cup Extra Virgin Olive Oil

    ¼ c mixed Italian Seasonings

     

    Procedure

     

    Cut round croutons from each slice of bread with stack can

     

    Place croutons on baking sheet covered with parchment or foil. Brush croutons with olive oil. Sprinkle about 1 teaspoon of Italian seasoning on crouton. Turn crouton over and repeat procedure with oil and seasoning on the second side.

     

    Bake crouton 5 minutes, turn crouton over and bake another 5 minutes.

     

    Salad

    Ingredients:

     

    6 3-inch tomatoes, sliced 3-4 slices per tomato, saving end slices

    8 cups mixed greens/spring mix, roughly chopped

    1 cucumber, sliced very thin

    X oz, crumbled blue cheese

     

    Finely dice the tomato end slices for garnish.

     

    Sundried Tomato-Balsamic Vinaigrette

    Yield about 1 cup

     

    2 clove garlic

    1/3 c minced red onion

    2 tablespoons drained and oil-packed sundried tomatoes, minced

    2 tablespoons Dijon Mustard

    2 tablespoons chopped fresh basil

    6 tablespoons balsamic vinegar

    Salt and fresh ground black pepper

    2/3 c extra virgin olive oil

    2 tablespoons chopped fresh parsley

     

    Procedure

     

    Whisk together the garlic, onion, sundried tomatoes, mustard, basil, vinegar, salt, and pepper. Slowly add the oil, while whisking,

    until the vinaigrette is blended and thickened. Stir in parsley.

     

    To Assemble Tomato-Blue Cheese Stack

     

    Place croutons on flat surface covered with parchment

     

    Place stacking cylinder over crouton

    Place three slices of cucumber to cover crouton

    Place ½ c of mixed greens in cylinder

    Add tomato slice

    Sprinkle with 1 tablespoon of blue cheese

    Add second crouton and press down gently on items in cylinder

    Repeat process – stack cucumber slices, mixed greens, tomato,

    Press down gently

     

    Use spatula to move cylinder to salad plate.

     

    Remove cylinder while pressing down on top of salad. After removing cylinder, sprinkle with blue cheese, drizzle with Sundried

    Tomato-Balsamic Vinaigrette. Garnish with diced tomatoes.

     

    
    

    C) Baked Curry-Glazed Chicken & Curried Couscous with Currants

    Prep Time: 10 minutes

    Cook Time: 1 hour 10 minutes

    Yield: Makes 8 servings

     

    Ingredients:

     

    1  cup  honey

    1/2  cup  butter, melted

    1/2  cup  yellow mustard

    2  teaspoon  salt

    2  teaspoon  curry powder

    1 chicken quarter per person

     

    Preparation:

     

    Stir together first 5 ingredients in a shallow dish until blended. Divide honey mixture into two bowls, ½ mixture in each bowl.

     

    Dip chicken in honey mixture, 1 piece at a time, thoroughly coating all sides. Arrange chicken, skin side up, in a single layer in a 15- x 10-inch jelly-roll pan. Dispose of dipping sauce after contact with raw chicken.

     

    Bake at 375° for 1 hour to 1 hour and 10 minutes or until done. Baking until skin is very dark is a striking effect and does not taste burnt.

     

    Serve extra sauce, other ½ of mixture, on plate before plating chicken.

     

    *4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substituted for cut-up whole chicken. Proceed as directed, decreasing bake time to 40 to 45 minutes.

     

    Adapted from Beverly Stichtenoth, Katy, Texas, Southern Living, SEPTEMBER 2006

     

    Curried Couscous with Currants

    Makes 8 servings

     

    Ingredients:

     

    1 1/2 cups chicken stock or water*
    1 1/2 cups couscous
    1 onion, minced
    1/3 cup currants or raisins
    1 tablespoon soft margarine or olive oil
    1 teaspoon curry powder
    1/2 teaspoon ground cumin or cardamom or coriander or combinationPepper
    In saucepan, bring chicken stock to boil; add couscous and remove from heat. Cover and let stand for 5 minutes or until grains are tender and liquid is absorbed.
    Meanwhile, in saucepan or microwaveable dish cook onion in 1 tablespoon (15 mL) water over medium heat or microwave at High power for 1 1/2 minutes or until tender.
    Fluff couscous with fork.
    Add onion, currants or raisins, margarine, curry powder, cumin, pepper to taste; stir with fork.
    *Follow couscous package directions for amount of liquid, if different from this amount.
    You can find this recipe and other tasty and nutritious dishes in Anne Lindsay's cookbook, Lighthearted Everyday Cooking.

     

    Best Baked Tomatoes

    Yield: 8 servings

     

    Heres a way to make tomatoes that will surprise your whole family -- the tomato ends up soft and creamy on the inside, with a crispy layer of bread crumbs on top.

     

    Ingredients:

     

    2 teaspoon minced garlic

    2 tablespoons Special Seasoning

    4 tablespoons finely grated Parmesan cheese

    6 tablespoons extra-virgin olive oil

    1 cup fine dry bread crumbs

    8 medium tomatoes, about 2 pounds

    2 teaspoon vegetable oil

     

    Instructions

     

    Position rack in center of oven and preheat the oven to 375°F.Lightly grease a 9-inch round baking dish with the vegetable oil and set aside.

     

    Place the tomatoes on a cutting board and, with a serrated knife, cut the top third from each tomato. Discard the top.Place each tomato over a bowl and gently squeeze to expel the seeds and pulp. Discard seeds and pulp.Place the tomatoes in the prepared baking dish, cut side up.

     

    In a small mixing bowl, combine the bread crumbs, 2 tablespoons of the olive oil, the Parmesan cheese, Baby Bam, and garlic.

     

    Divide the bread crumb mixture among the 6 cut tomatoes (about 2 tablespoons each), gently packing down with the back of a spoon.Drizzle the remaining 1 tablespoon olive oil evenly over the tomatoes.

     

    Bake, uncovered, until the topping mixture is golden brown and the tomatoes are tender, about 30 minutes.Remove the baking dish from the oven and let sit for 10 minutes before serving the tomatoes hot.

     

    Copyright 2001 - 2010 Emerils.com All Rights Reserved

     

    Special Seasoning Ingredients
    %	2 teaspoon salt	2 teaspoons each
    %	1 teaspoon each:	onion powder
    1.	dried basil	garlic powder
    2.	dried oregano	3 tablespoons paprika
    1.	ground black pepper	1 tablespoon red pepper
    2.	dried thyme	2 tablespoons dried parsley

    
    

    D) Dulce de Leche and Chocolate Chunk Bread Pudding

    Bon Appétit | March 2008

    by Jill O'Connor

     

    Egg bread, bittersweet chocolate, and an intense caramel sauce combine to make this the ultimate comfort dessert. Be sure to start this recipe ahead of time. It takes about half an hour for the custard to soak into the bread.

     

    Yield: Makes 8 to 10 servings

     

    Ingredients:

     

    8 1/2-inch-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into 3/4- to 1-inch cubes

    4 tablespoons (1/2 stick) unsalted butter, melted, divided

    1 1/2 cups heavy whipping cream

    1 cup purchased Dulce de leche ice cream topping or

    butterscotch-caramel sauce plus more for serving

    4 large eggs

    2 large egg yolks

    2 tablespoons dark rum

    1 teaspoon vanilla extract

    Pinch of salt

    1/2 cup (about 3 ounces) bittersweet chocolate chips

    2 tablespoons sugar

    Powdered sugar

     

    Directions

     

    Preheat oven to 350°F.

     

    Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss.

     

    Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool.

     

    Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter.

     

    Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat.

     

    Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture.

     

    Stir in bread cubes. Let soak 30 minutes, stirring occasionally.

     

    Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.

     

    Dulce de Leche Sauce

    Bon Appétit | January 2003

     

    1 cup whipping cream

    1 cup (packed) dark brown sugar

    1/2 cup sweetened condensed milk

     

    Combine whipping cream and brown sugar in heavy medium saucepan.

     

    Stir over medium heat until sugar dissolves.

     

    Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.

     

    Stir in sweetened condensed milk.

     

    (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.)

     

    Vanilla Ice Cream

    
    
• ECDR-04 "On-location: Famous Tate"

  • A) Pizzette with Fontina, Tomato, Basil, and Prosciutto

    Bon Appétit | April 2006

    by Giada De Laurentii

     

    Ingredients:

     

    These little appetizer pizzas are perfect finger food.

    Yield: Makes 32

     

    2 13.8-ounce package refrigerated pizza dough

    1 1/2 cup grated Fontina cheese (about 4 ounces)

    16 cherry tomatoes (about 6 ounces), quartered

    4 tablespoons grated Parmesan cheese

     

    4 teaspoons extra-virgin olive oil

    2/3 cup thinly sliced fresh basil

    3 ounces thinly sliced prosciutto, coarsely torn into strips

     

    Directions

     

    Preheat oven to 475°F. Lightly sprinkle 2 rimmed baking sheets with flour.

     

    Roll out pizza dough(s) on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 32 dough rounds. Arrange rounds on prepared baking sheet.

     

    Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)

     

    Bake pizzette until golden brown, about 12 minutes. If baking sheets are on two different levels, switch position hafter 6 minutes.

     

    Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over.

     

    Arrange on platter and serve immediately.

     

    
    

    B) Mixed Greens with Crispy Bacon, Goat Cheese, and Fried Egg

    Bon Appétit | April 2002

     

    Serve with crusty French bread for a starter, light lunch, or supper.

    Yield: Makes 8 servings

     

    Ingredients:

     

    8 thick bacon slices, coarsely chopped

     

    2 tablespoon red wine vinegar

    1 teaspoon Dijon mustard

    6 tablespoons olive oil

    12 cups mixed baby greens

    8 ounces soft fresh goat cheese, crumbled

     

    8 small eggs

    2 tablespoons water

     

    Directions

     

    Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off and discard all but 1 tablespoon drippings from skillet.

    Whisk vinegar and mustard in large bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Transfer 1 tablespoon dressing to small bowl; set aside.

    Add greens to large bowl with dressing; toss to coat. Divide greens among 4 plates. Scatter goat cheese and bacon pieces over each salad.

    Heat drippings in same skillet over medium heat. Gently break eggs into skillet; cook until whites begin to set, about 1 minute. Add 2 tablespoons water to skillet; cover and cook until whites are set and yolks are softly set, about 2 minutes.

     

    Using spatula, top each salad with 1 egg. Sprinkle eggs with salt and pepper.

     

    Drizzle lightly with reserved 1 tablespoon dressing and serve.

     

    
    

    C) Mustard and Herb Crusted Rack of Lamb & sides

    Gourmet | September 2003

     

    Active time: 25 min Start to finish: 1 1/2 hr

    Yield: Makes 8 servings

     

    Ingredients:

     

    1 1/2 cups fine fresh bread crumbs

    3 tablespoons finely chopped fresh flat-leaf parsley

    1 tablespoon finely chopped fresh mint

    1 1/2 teaspoons minced fresh rosemary

    1/2 teaspoon salt

    1/4 teaspoon black pepper

    3 1/2 tablespoons olive oil

    3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature

    2 tablespoons Dijon mustard

     

    Special equipment: an instant-read thermometer

     

    Directions

     

    Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

     

    Put oven rack in middle position and preheat to 400°F.

     

    Season lamb with salt and pepper.

     

    (Optional)Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack.

     

    Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.

    Spread fatty sides of each rack with 2 teaspoons mustard.

     

    Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

     

    Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

     

    Salt-Crusted Potatoes

    Recipe courtesy Tyler Florence

     

    Prep Time: 10 min Cook Time: 1 hr 5 min

    Level: Easy Serves: 6 to 8 servings

     

    Preheat Oven to 350 degrees

     

    Ingredients:

     

    2 cups kosher salt

    Several turns coarsely ground black pepper

    4 fresh rosemary sprigs, ripped in pieces

    4 fresh thyme sprigs, ripped in pieces

    1/2 cup extra-virgin olive oil

    12 small yellow potatoes, such as fingerling or Yukon, rinsed, scrubbed, and patted dry %

     

    Directions

     

    Combine the salt, pepper, and herbs in a large bowl. Squeeze herbs to release oils into salt. Break some of the herbs into smaller pieces. Combine.

     

    Pour the oil into a large cast iron skillet (or oven proof skillet) and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides.

     

    Cover the potatoes completely with the salt and herb mixture, place in oven and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender.

     

    Remove from salt and wipe most of the salt off potatoes.

     

    Serve potatoes topped with Extra Virgin Olive Oil and sharvedparmesan cheese

     

    Candied Carrots

    Recipe courtesy Tyler Florence

     

    Prep Time: 10 min Cook Time: 40 min

    Level: Easy Serves: 4 servings

     

    Ingredients:

     

    1 bunch young carrots, with tops

    1/2 cup extra-virgin olive oil

    Sea salt and freshly ground black pepper

    8 tablespoons (1 stick) unsalted butter

    2 orange, zested and halved

    2 tablespoon brown sugar

    2 teaspoon ground cumin

    2 teaspoon ground cinnamon

     

    Directions

     

    Preheat the oven to 350 degrees F.

     

    Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

     

    In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.

     

    Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

     

    
    

    D) Classic Strawberry Shortcake with Mint

     

    Prep: 20 min., Stand: 2 hrs., Bake: 15 min.

    If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-cup dry measure.

     

    Yield:  Makes 8 servings

     

    Ingredients:

     

    2 (16-oz.) containers fresh strawberries, quartered

    3/4 cup sugar, divided

    1/4 teaspoon almond extract (optional)

    1 cup whipping cream

    2 tablespoons sugar

    2 3/4 cups all-purpose flour

    4 teaspoons baking powder

    3/4 cup cold butter, cut up

    2 large eggs, lightly beaten

    1 (8-oz.) container sour cream

    1 teaspoon vanilla extract

    Garnish: fresh mint sprigs

     

    Directions

     

    1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

     

    2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

     

    3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.

     

    4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)

     

    5. Bake at 450° for 12 to 15 minutes or until golden.

     

    6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

     

    Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

     

    Southern Living, MAY 2006

     

    Homemade Whipped Cream

    
    
• ECDR-03 "30-somethings"

  • A) Tomato-Cheese Bread

    Yield:  Makes 10 servings
    
    Ingredients

    
    2 (8-ounce) container soft cream cheese
    1/2 cup shredded Parmesan cheese
    2 garlic clove, pressed
    4 tablespoons chopped fresh basil
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 (16-ounce) French bread loaf
    4 plum tomatoes, sliced
    
    Preparation

    Microwave cream cheese in a 1-quart microwave-safe bowl at HIGH 20 seconds. Stir in Parmesan cheese and next 4 ingredients.

    Cut bread in half lengthwise; spread cream cheese mixture over cut sides of bread. Top with tomato. Place on a baking sheet, cut side up.

    Broil 5 1/2 inches from heat (with electric oven door partially open) 4 to 5 minutes. Cut into slices.

    
    
    Southern Living, JULY 1999

    
    

    B) Spinach Salad with Poppyseed Dressing

    Serve this salad in unique Homemade Parmesan Cheese Baskets...always a favorite!

    Prep Time: 5 minutes

    Cook Time: 30 minutes

    Makes 8 baskets

    Preheat oven to 350 degrees

     

    Ingredients:

     

    5 cups Shredded Parmesan Cheese (not grated)

    2 4 -inch flower pots

    Aluminum foil

    Parchment Paper

    2 cookie sheets or jelly role pans

     

    Directions:

     

    Cut parchment paper into 4 10-inch by 10-inch squares

     

    Place two parchment squares on cookie sheet

     

    Place ½ cup of shredded Parmesan Cheese on center of each parchment and use hand to spread the cheese into a 9-inch circle

     

    Bake for 8 – 10 minutes until cheese melts and edges begin to brown

     

    While cheese is baking, cover flowerpots with foil and place on counter upside down.

     

    After first sheet has been baking 4 minutes, put second cookie sheet with cheese in oven. Place close attention to the time as you begin alternating cookie sheets.

     

    After another 4 minutes, take first cookie sheet out of the oven. Gently lift parchment from cookie sheet and lay over the flowerpot with the cheese side down.

     

    The hot cheese placed over flowerpot should allow the cheese to form over the pot and take on the shape of a basket. Peel parchment from warm cheese and reuse on next pan. Allow the cheese to cool for about 2 minutes .

     

    Remove to make room for the next cheese on parchment to come out of the oven.

     

    Repeat the process for the next 4 bowls. It is advisable to plan to make at lest two extra bowls to allow for breakage or mistakes. Broken bowls make great snacks in the kitchen.

     

    
    

    C) Maple-Chipotle Glazed Pork Tenderloin with sides

    served over Smoked Gouda Cheese Grits

     

    This recipe is one of our first “fancy” recipes that we learned to love. Our kids love it as well and we have probably prepared it a dozen times for friends and family. After our first couple of times experimenting with this meal it became our go-to dish when we needed something good, but not too complicated. The pork tenderloin is simple until you add the sauce, then it is magically transformed into everyone’s new favorite meal. The Smoked Gouda Cheese Grits are an unusual twist on a Southern standby. The smoky flavor and course texture of the grits combined with the chipotle flavors and silky sauce create a magnificent sensory experience.

     

    The perfect pairing for this meal is a hearty red zinfandel. Perhaps a little more refined than others, the Seghesio Sonoma Red Zinfandel would be a perfect pick. Most years have been consistently good for this extraordinary vineyard. The folks at Seghesio have a couple of other vineyard specific Zins, but in my opinion for the one or two points that those wines score over the Sonoma vintage, I’d save the money and buy two bottles of the lower priced sibling rather than one of the premium priced vineyard specific grape juice.

     

    Kitchen Tools Needed   Roasting or Broiling Pan Aluminum Foil 5 qt. Sauce Pan Measuring Cups Measuring Spoons Cutting Board Knives Mixing Spoons 1 qt or larger Mixing Bowl Cheese Grater or Food Processor Can Opener   Optional Brush for BBQ Sauce

     

    Ingredients:

     

    6 servings

    1  cup  barbecue sauce

    1  cup  maple syrup

    4 chipotle peppers in adobo sauce, seeded and minced

    2  tablespoons  adobo sauce from can

    2  (1-pound) Pork Tenderloins

    1  Jellyroll Pan

    Salt and pepper to taste

    Smoked Gouda Grits ( see attached)

     

    Instructions:

     

    Cover jellyroll pan with aluminum foil. Place pork on jellyroll pan ; sprinkle evenly with salt and pepper. Pour or brush about ¼ cup of chipotle mixture over pork; reserve remaining chipotle mixture.

    Bake at 375° for 20 to 30 minutes or until a meat thermometer inserted in thickest portion registers 160°. Remove pork to a wire rack, and let stand 10 minutes. Cut into 1/2-inch-thick slices.

    While pork is baking, bring sauce to a simmer to thicken slightly.

    Spoon Smoked Gouda Grits evenly onto one side of 6 serving plates; top with pork slices, and drizzle with chipotle mixture. Serve remaining chipotle mixture in a gravy boat with a ladle. Serve vegetable and or fruit on the other half of the plate.

     

    Serve this dish with Seghesio Sonoma Zinfandel wine.

     

    Smoked Gouda Cheese Grits

    Makes 6 to 8 servings

     

    Ingredients:

     

    6  cups  low-sodium chicken broth or water

    2  cups  milk

    1  teaspoon  salt

    1/2  teaspoon  ground white pepper

    2  cups  uncooked quick-cooking grits

    1 2/3  cups  shredded smoked Gouda cheese

    3  tablespoons  unsalted butter

     

    Preparation

    Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

     

    Roasted Brussell Sprouts

    Cut Brussels Sprouts in half lengthwise and lay flat side on baking pan, drizzle with Olive Oil, salt & pepper to taste and roast for 10-15 minutes in oven.

    
    

    D) Bananas Foster

    Serves 8 – 10

    Prep Time: 10 minutes

    Cooking Time: 20 – 30 minutes

     

    Ingredients:

     

    2 cups light brown sugar

    1 cup butter (2 sticks)

    ½ cup orange juice

    2 tablespoons lemon juice

    1 tablespoon cinnamon

    ¼ cup banana liquer

    6 ripe bananas - sliced into thirds then halve each piece lengthwise

     

    Directions:

     

    Combine butter and brown sugar in a large fry pan over medium heat. Stir regularly as combined ingredients melt.

     

    Add ½ cup of orange juice

     

    Add juice of one lemon (or 2 tablespoons of bottled juice)

     

    Add 1 tablespoon of cinnamon

     

    Heat all ingredients until they are bubbling. Sometimes this is referred to as a low boil. Allow to boil for 3 – 5 minutes, or until sugar is no longer grainy. Use a tasting spoon to adjust flavors and check for graininess. This is the best part of being the cook!

     

    NOTE: Allowing this mixture to boil for an extended period (15 minutes or more) of time will turn the mixture into caramel or hard candy. You want the mixture hot enough to melt the sugar so the mixture is smooth, not grainy.

     

    Add banana liquer.

     

    Add one piece of the cut up banana, about ¼ of a banana. When banana becomes soft, use the back of a spoon mash banana against the bottom and sides of the pan into very small pieces and blend into sugar mixture. This will add a banana flavor to the sauce.

     

    Add the remaining banana pieces and cook over low heat until they are soft. Serve over vanilla ice cream.

     

    Leftovers may be kept in the refrigerator and reheated later in the week for another dessert or served over French Toast!

     

    Vanilla Ice Cream

    
    
• ECDR-02 "Comfort Food"

  • A) Tostones

     

    

    
    

    B) Grilled Romaine with Caesar Dressing

    Caesar Salad Dressing from WineBurgers Restaurant,
    Tierre Verde, FL

     

    Ingredients

    
    1 Tbsp. Anchovy Fillets (4-5)
    2 Grade A Large Eggs
    1/2 Tsp. Fresh Crushed Black Peppercorns
    3/4 Tsp. Dijon Mustard
    4 Tbsp. Lemon Juice
    4 Tbsp. Parmesan Cheese
    2-4 Cloves Crushed Garlic
    6 Tsp. Red Wine Vinegar
    1 1/2 Cups Olive Oil
    6 Drops Tabasco Sauce
    6 Drops Worcestershire Sauce

     

    Preparation

    Place everything in blender except oil.
    Mix in blender and then slowly add the oil with blender running.
    Refrigerate. Keeps up to 10 days in refrigerator.

     

    Romaine Salad

     

    Ingredients

     

    4 Romaine Lettuce Hearts - split in half lengthwise, (8 halves)
    8 tablespoons Olive Oil

     

    Preparation

     

    Heat grill to high heat.
    Remove very loose outer lettuce leaves
    Drizzle one tablespoon of olive oil over each romaine half.
    Place Romaine half, cut side down, on hot grill for about 2-3 minutes until grill marks are obvious on cut side.

    Serve each half with two – three tablespoons of dressing spooned over lettuce. Serve with croutons.

     

    
    

    C) Gorgonzola-Prosciutto Stuffed Chicken Breasts with Strawberry Gastrique

     

    The first time I read this recipe (I’ll save you from the explanation of the exact location when I was reading it) I thought it sounded really good, but it was a May edition of Cooking Light that I was reading during the beginning of a Thanksgiving vacation.

     

    The theme of the series of recipes was summertime dishes that use the fruit of the season. The group of recipes I was perusing was featuring strawberries. Since we have this miracle of modern technology called the freezer, I can have strawberries any time I want them.

     

    This particular Sunday afternoon Donna and I were running some errands, getting the paper goods for the Thanksgiving “forced-feeding” we would celebrate with her extended family in Orlando.

     

    As an aside, since we will be arriving from from out-of–town, we don’t get to cook, we are in charge of the paper goods for about 50 people. I assure you it would be cheaper to buy and cook a couple of turkeys.

     

    There seems to be something wrong with this historical family gathering since many in the family don’t really care to cook and Donna and I love to cook. Yet, we have to eat what some of the others didn’t want to make in the first place and we are saddened because we did not have the chance to share some new recipes with our extended family.

    Maybe, just maybe, they don’t like our cooking and they don’t want to tell us.

     

    Now, back to running errands. We stopped by Publix to pick up some chicken breasts and gorgonzola cheese. I grabbed the nice cheese out of the deli section, thinking that all the brands are probably about the same price. Donna was getting the chicken when I picked out the cheese. When I returned to the cart to deposit the cheese, she lovingly noted that the Publix brand crumbled gorgonzola was about half the price of what I had put in the cart. I dutifully, and in the spirit of “Eat Cheap,” walked the expensive cheese back to the appropriate cooler and Donna went on to gather other necessities.

     

    As I passed the deli counter, for the second time, I recalled I would need some prosciutto. As I waited to be served and have a quarter pound of the least expensive prosciutto sliced thin, my phone rang. Before we discuss the call, let me advise that the prosciutto ran from $11/pound to $26/pound. My quarter pound was less than $3. Insert smile here.

    Back to the phone. When I glanced at the caller ID I quickly noted it was Donna. I answered and was not surprised to hear the slightly concerned “where are you?” My stop at the deli counter was clearly not on the itinerary when I left Donna to return the cheese. But, please tell me that you have phoned someone while you are in the same store with that person. We are not techno-nerds are we?

     

    That Sunday evening when Donna and I were home alone…empty nesting…I decided to try this Chicken with Strawberry Gastrique. It was a first for me. I’d never made a gastrique before.

     

    The real test was when Donna took a break from FaceBook, Skyping with the kids (recall the empty nest) and talking to our traveling twenty-something’s on their cell phones in other towns and at far-away airports.

     

    On this relaxed Sunday evening, I served the dish as we watched 60 Minutes on the TV. She was quiet as she ate. She inquired about the spice in the stuffing. “Thyme” I replied.

    I volunteered that “there is coriander in the Gastrique.” I then got up the courage and popped the question,

    “Is this something we should add to the Eat Cheap Drink Rich menus?” Donna replied, “Yea, I would, this is really good.”

    Alas, the test kitchen at work. After careful scrutiny and precise measurements in the scientific test kitchen, you get to try it as well. Enjoy!

     

    Gorgonzola-Prosciutto Stuffed Chicken Breasts with Strawberry Gastrique

     

    Gastrique is the French term for a thick, syrupy reduction sauce made from sugar, vinegar, and, often, fruit. Chicken broth balances its sweet-tart flavor. We loved the pungent Gorgonzola cheese here, but you might substitute your favorite blue cheese.

     

    SAUCE:

    2 cup chopped strawberries (frozen work fine)

    1 cup sugar

    1/2 cup balsamic vinegar (doesn’t have to be the real expensive stuff)

    1/4 cup white wine vinegar (if you don’t have this, no worries, skip it)

    2/3 cup fat-free, less-sodium chicken broth

    1/2 teaspoon ground coriander

     

    CHICKEN:

    1/2 cup (2 ounce) crumbled Gorgonzola cheese

    4 teaspoons fresh thyme leaves (chopped lightly)

    4 ounces prosciutto, chopped

    8 (6-ounce) skinless, boneless chicken breast halves

    Cooking spray

    1/4 teaspoon kosher salt…maybe more

    1/4 teaspoon freshly ground black pepper

     

    1. To prepare sauce, place strawberries in a small, heavy saucepan; Stir in sugar, vinegar(s), broth, and coriander; bring to a boil. Partially mash strawberries with a fork or potato masher. Boil for a few (3 or so) minutes. Reduce heat, and simmer until reduced to 1 1/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids. If sauce has not thickened enough to coat and stick to a spoon, return strained sauce to the sauce pan and return to a low boil. You must watch the sauce and stir regularly as this can go from sauce to paste, quickly. You don’t want paste. When the sauce thickens, probably in less than 5 minutes, remove from heat.

     

    Note: If you do turn the sauce into a paste…I’ve done it. Add some chicken broth a tablespoon full at a time, to thin it out. Stirring in some broth may reduce the flavor of the vinegar a bit, but don’t sweat it, it’s still really good!

     

    2. To prepare chicken, combine cheese, thyme, and prosciutto in a bowl. Cut a horizontal slit through thickest portion of the end of each chicken breast half to form a pocket. Do not cut completely through the opposite side of the breast or through the sides of the breast. Spoon 3 tablespoons cheese mixture into each pocket. You’ll probably need to push the filling into the slit at the end of the chicken breasy with a finger or thumb. If you do have problems, a toothpick or two can hold the stuffing in the breast.

     

    3. Sprinkle both sides of chicken evenly with salt and pepper.

     

    4. Heat a large nonstick skillet over medium-high heat. Coat hot pan with Olive oil and quickly add chicken to pan.

    Adding oil and chicken to the hot pan may create smoke so you may want to turn the exhaust fan on in advance.

    Cook 5 minutes or until browned. Turn chicken over; cook 4 minutes and reduce heat to low. Cover pan to keep heat in and to help the chicken cook all the way through. Approximately 10 minutes until cooked through.

     

    Serve with sauce spooned over top of breast. There should be enough sauce for about two or three tablespoons of sauce for each chicken breast.

     

    Wine note: If you haven't tasted Soave in awhile, it's time to get reacquainted with this northern Italian white. Quality examples like Inama Vin Soave 2006 ($15) have the body to handle fish or white meats, like the preceding chicken dish. Soave's generous acidity can match the vinegary gastrique, while the herbal and citrus nuances lift the coriander. —Jeffery Lindenmuth

     

    Yield:  8 servings ( serving size: 1 chicken breast half and about 2 tablespoons sauce )

     

    Buttermilk Mashed Potatoes

    

     

    Swiss Chard & Shitake Mushrooms

    

    
    

    D) Flourless Chocolate Cake

    Recipe courtesy Aaron McCargo Jr.

     

    Prep Time: 10 min

    Inactive Prep Time: 10 min

    Cook Time: 40 min

    Level: Easy

    Serves: 8 servings

     

    Ingredients

     

    Nonstick butter spray

    4 ounces bittersweet chocolate, chopped

    1 stick cold butter

    1 teaspoon vanilla extract

    2 ounces hazelnut liqueur

    (recommended: Frangelico)

    3/4 cup sugar

    1/2 cup cocoa powder, sifted

    3 eggs, beaten

    Chocolate Ganache, recipe follows

    Berries, garnish

    Powdered sugar, garnish

     

    Directions

     

    Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.

    Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.

    Cook's Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.

     

    Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar.

     

    Chocolate Ganache:

     

    4 ounces semisweet chocolate, chopped

    1/2 cup heavy cream

     

    Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.

     

    Vanilla Ice Cream

    Fresh Berries

    
    
• ECDR-01 Lori & Steve's

  • A) Three-Cheese Mini Macs

    Recipe by Grace Parisi

     

    Anything big made small is ultrafun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.

    
    TOTAL TIME: 45 MIN
    SERVINGS: 48 MINI MACS

    
    FAST - MAKE-AHEAD – VEGETARIAN - STAFF FAVORITE

     

    INGREDIENTS:

     

    1/2 pound elbow macaroni
    1 1/2 tablespoons unsalted butter,
    0 plus more for brushing
    1/4 cup freshly grated
    Parmigiano-Reggiano cheese
    2 tablespoons all-purpose flour
    3/4 cup milk
    4 ounces cheddar cheese,
    shredded (1 packed cup)
    4 ounces deli-sliced
    American cheese, chopped
    1 large egg yolk
    1/4 teaspoon smoked Spanish paprika

     

    DIRECTIONS:

    
    Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

    Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

    In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

    Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.

    Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

     

    MAKE AHEAD

     

    The recipe can be prepared through Step 4 and refrigerated overnight.

     

    Wine

     

    Plummy, full-bodied Merlot: 2005 Blackstone Winery.

     

    
    

    B) Pear, Parm and Pepper Salad

    Prep time: 15 minutes

    Level: EASY

    Serves: 12

     

    An eclectic collection of flavors blend to make a memorable and light salad.

    To maintain the fresh look of the pears, this salad should be assembled just before serving.

    Serving the salad on white salad plates provides the opportunity for the balsamic vinegar and black pepper to add contrast to the otherwise light colors of the salad.

     

    Ingredients:

     

    13 fresh pears

    2 cups shredded Parmesan Cheese

    4 tblspn Fresh Cracked Black Pepper

    4 tblspn Balsamic Vinegar

     

    Directions:

     

    Slice the pears using an eight-slice push down apple slicer

    Fan the pear slices on the salad plat in a sunburst of flower patter

    Sprinkle Parmesan cheese over the pears

    Drizzle Balsamic Vinegar over the entire salad

     

    
    

    C) Grouper with Cucumber Salad and Soy-Mustard Dressing

    A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.

    
    13 servings (salad for 16)

    
    Total Preparation time: 40 minutes

     

    Ingredients:

     

    4 tablespoons soy sauce

    4 tablespoons rice vinegar

    4 tablespoon mirin

    4 tablespoon sake

    8 teaspoons whole-grain mustard

    12 garlic cloves, coarsely chopped

    2 cup plus 4 tablespoon vegetable oil

    4 medium seedless cucumber, peeled and halved crosswise

    Four 3 inch piece of carrot, peeled

    Four 3 inch piece of daikon, peeled

    4 medium shallot, thinly sliced crosswise

    13 - 6 ounce skinless grouper fillets

    Salt and freshly ground pepper

    4 long red fresh chile, cut into long, fine strips

    Toasted sesame seeds,

    Cilantro leaves

    Chives for garnish, finely chopped

     

    Directions:

     

    In a blender, puree the soy sauce with the rice vinegar, mirin, sake, mustard, and one-third of the garlic. With the machine on, slowly pour in 6 tablespoons of the vegetable oil and blend until smooth

    Using a mandoline, thinly slice half 2 cucumber lengthwise. Finely julienne the remaining cucumber half as well as the carrot and daikon. In a medium bowl, toss the julienned vegetables together.

    In a large skillet, heat the remaining 3 tablespoons of vegetable oil. Add the sliced shallot and the remaining garlic and cook over moderate heat until golden brown, about 3 minutes. With a slotted spoon, transfer the shallot and garlic to a paper towel-lined plate to drain.

    Season the grouper fillets with salt and pepper and add them to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn and cook over moderate heat until just white throughout, about 2 minutes longer.

    Spoon 1 tablespoon of the soy-mustard dressing in the center of each plate. Fold the cucumber slices and arrange them on the dressing. Set the grouper fillets on the cucumbers, browned sides up, and top with the julienned vegetables. Drizzle with the remaining dressing. Garnish with the fried garlic and shallot, the chile strips, toasted sesame seeds, cilantro leaves and chives and serve right away.

     

     

    Jasmine Rice with Cilantro

     Coming soon.....

     

    Garden Fresh Vegetables

     Coming soon.....

    
    

    D) French Style Pear Tart

    Prep time: 15 minutes

    Inactive Prep Time: 30 minutes

    Cook time: 30 Minutes

    Level: EASY

    Serves: 12

     

    Ingredients:

     

    2 tablespoons flour

    ½ cup raw sugar

    4 teaspoons ground cinnamon

    2 sheet puff pastry, thawed

    1 stick butter, melted

    4 (15 ¼ ounce) cans pear halves

    (keeping stem end attached, cut into ¼ inch thick slices)

     

    Optional:

     

    1 cub shredded Cheddar

    Ice Cream

     

    Directions:

     

    Preheat oven to 400 degrees

    In a small bowl, mix ¼ cup of sugar and all cinnamon together. Lay puff pastry sheet on a floured work surface, brush with melted butter and sprinkle with half the cinnamon sugar.

    Cut into 6 even pieces. Fan the pear slices over the puff pastry, using half a pear for each puff pastry square.

    Sprinkle tops of sliced pears with remaining cinnamon sugar mixture.

    Bake until pastry is golden and cooked through, about 20 to 25 minutes.

    Serve with Ice Cream!

     

    Optional:

     

    Remove tart from oven, sprinkle with cheese and bake until the cheese melts, 5 minutes more.