Sunday, March 16, 2008
Smashed Potatoes with Roasted Garlic, and Park City Tofu
Park City Chicken
Courtesy of Rachael Ray
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces (or 1/2 pkg low fat tofu)
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews
In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes , then mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
Top rice with cashew chicken and serve.
Roasted Garlic Smashed Potatoes
1/2 lb. red baby potatoes, diced with peel on
1/2 cup vegetable broth
1 tbsp. half and half cream
4 cloves garlic, roasted
salt and pepper, to taste
Turn oven to 350 degrees and place cloves of garlic on a pan. Roast in the oven until browned, about 10 minutes.
Fill a pot with water and bring to a boil. Add salt and potatoes, cooking about 10 minutes until tender. Drain and return to pot.
Add broth, cream, garlic cloves (without skin) and salt and pepper to potatoes in pot. Mash with a masher until desired texture. Check seasoning, then serve still warm.
Chocolate Cinnamon Bread with Sugar Crust
Wednesday, February 27, 2008
Rocky Road Tart
6 ounces graham crackers (about 11)
1 tablespoon sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
15 ounces bittersweet chocolate
1 3/4 cups heavy cream
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup salted almonds with skins, lightly toasted
3/4 cups mini marshmallows
1/4 cup salted almonds with skins, lightly toasted and coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped (about 1/3 cup)
Make crust: Preheat oven to 350 degrees. Process graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a medium bowl, and stir in melted butter. Mix until combined.
Pour mixture into a 9-inch cake ring or springform pan set on a parchmentlined baking sheet.
Make ganache: Melt 10 ounces bittersweet chocolate in a large heatproof bowl set over a pan of simmering water; keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan over high heat; remove from heat. Whisk 1/4 cup hot cream into the beaten egg yolks, then whisk the yolk mixture into the remaining cream in saucepan. Whisk cream mixture into the melted chocolate, and set the ganache aside.
Coarsely chop remaining 5 ounces bittersweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture all over bottom of cooled crust. Reserve 1 cup ganache for topping, and pour the rest evenly on top of the filling (do not overfill the crust). Refrigerate tart, uncovered, until firm, about 1 hour. Meanwhile, cover reserved ganache with plastic wrap, and set aside at room temperature.
Make topping: Toss together 3/4 cup mini marshmallows, 1/4 cup chopped toasted almonds, and 2 ounces chopped bittersweet chocolate; sprinkle over filling. Drizzle reserved 1 cup ganache over tart, and refrigerate 10 minutes more before cutting into slices. Tart can be refrigerated, covered, up to three days.
Butter-Pecan Sweet Potatoes and Balsamic Tofu
Butter-Pecan Sweet Potatoes
(from Everyday Food)
8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper
1. Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
2. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
3. Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Balsamic Chicken Drumettes
(from Everyday Italian)
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Wednesday, February 13, 2008
Chocolate Chip Pecan Cookies
Ingredients
1/2 cup shortening
1/2 cup butter
1 cup packed brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 12-ounce package (2 cups) dark chocolate chips
1-1/2 cups chopped walnuts, pecans, or hazelnuts, toasted
Directions
In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
Giant Chocolate Chip Cookies: Prepare as directed, except use a 1/4-cup dry measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. Bake in a 375 degree F oven for 11 to 13 minutes or until edges are lightly browned. Makes about 20 cookies.
Gingerbread Waffles
Gingerbread Waffles
Recipe courtesy Rachael Ray
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffles iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
Saturday, February 2, 2008
4-Cheese Mac, Honey Mustard Glazed Chicken, and Green Bean Almondine
Honey Mustard and Red Onion Barbecued Chicken
Recipe courtesy Rachael Ray
2 tablespoons vegetable oil
1/2 red onion, chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar, a couple of handfuls
1 cup chicken stock
1/2 cup prepared honey mustard (recommended: Honey Cup brand)
1/2 teaspoon allspice, eyeball it
1/2 teaspoon curry powder, eyeball it
4 pieces boneless, skinless chicken breast
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling Salt and freshly ground black pepper
Preheat grill pan or griddle over medium high heat.
Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.
Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.
4-Cheese Mac
1/2 lb. whole wheat rotini
1 tbsp. butter
1/4 onion, chopped
2 tbsp. flour
1/2 cup chicken broth
1/2 cup half and half cream
1 cup milk (I used 2% since it was on hand)
1/2 cup each shredded light gouda, light monteray jack, light cheddar, and light swiss cheese (2 cups total)
1/2 cup italian-style bread crumbs
1/2 cup parmesan cheese
Olive oil, for drizzling
Salt and pepper
Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
Over medium heat in a large frying pan (or a pot) , melt butter and add onion. Saute for about a minute, until onion is starting to get soft and juicy. Add 2 tbsp. of flour and mix, forming a sort of roux. Once a little bubbly, add chicken stock, cream and milk. Season with salt and pepper. Bring to a boil, then reduce heat and allow to simmer until thickens, about 5-10 minutes.
Add cheese to pan and mix until fully melted. Add pasta and toss to coat, then transfer contents to an oven safe dish.
In a bowl, combine bread crumbs and parmesan. Sprinkle over top of pasta, then drizzle with olive oil. Bake in the oven under a broiler until top is lightly browned. Serve warm.
Green Bean Almondine
1 lb. green beans, cleaned and trimmed
1 tbsp. butter
1/4 cup sliced almonds, toasted in the oven
Steam green beans in steam basket. When ready, dump into a bowl and add butter and toasted almonds. Toss to coat and serve.
Scrambled Eggs with Smoked Salmon
Scrambled Eggs with Smoked Salmon
Recipe courtesy Rachael Ray
1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
Sunday, January 20, 2008
Three Bean Chili
Three Bean Chili
2 cans (28 oz. each) diced tomatoes
1 can (28 oz.) crushed tomatoes
1 can (19 oz.) kidney beans, rinsed
1 can (19 oz.) black beans, rinsed
1 can (14 oz.) baked beans, maple style
1 can (12 oz.) peaches and cream corn, kernels, rinsed
1 large green pepper, chopped
1 sweet red pepper, chopped
1 large onion, chopped
5 large mushrooms, chopped
1 tsp. ground cumin
Crushed red chili flakes, to taste
Salt and pepper, to taste
Chop vegetables and add to slow cooker pot along with canned contents. Add spices, and cook on high for 2-3 hrs until vegetables are cooked through. Lower temperature to low and adjust spices to taste.
Tuesday, January 15, 2008
Edamame Vegetable Soup
Edamame Vegetable Soup
By The Canadian Living Test Kitchen
Servings: 4
Ingredients:
1 tbsp (15 mL) vegetable oil
3 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) pepper
4 cups (1 L) vegetable stock
1 red-skinned potato (unpeeled), cubed
Half pkg (454 g pkg) medium-firm tofu
1-1/2 cups (375 mL) frozen shelled soybeans (edamame)
Dash hot pepper sauce
1 tbsp (15 mL) minced fresh chives or green onion
Preparation:
In large saucepan, heat vegetable oil over medium heat; fry sliced carrots and celery, onion, garlic, thyme and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add vegetable stock and potato; bring to boil. Reduce heat, cover and simmer until carrots and potato are tender, about 15 minutes.
Cut tofu into 1/2-inch (1 cm) cubes. Add to soup along with soybeans and hot pepper sauce; heat through.
Serve sprinkled with chives.
Sunday, January 6, 2008
Triple Berry Crisp
Triple Berry Crisp
Berry Mix:
1 pint raspberries, washed
1 pint blackberries, washed
1 cup fresh cranberries, washed
1 tbsp white sugar
Topping:
¼ cup oats
¼ cup flour
¼ cup brown sugar
¼ cup pecans, toasted and crumbled
¼ cup butter
½ tsp cinnamon
Combine washed berries with sugar, tossing to coat all evenly. Pour into baking dish.
In a bowl, combine oats, flour, brown sugar, pecans, and cinnamon. Add butter, mixing with your fingers to break it down into pea-sized bits until the entire mixture crumbly. Sprinkle oatmeal mixture over top of berry mixture in dish.
Bake in the center of the oven at 375F until crumble is turning a deep brown color, about 45 minutes. Allow to cool slightly before serving.
Saturday, January 5, 2008
Five Onion French Onion Soup, and Smoked Gouda with Scallion Scones
3 tbs butter
1 sweet Vidalia onion, chopped
1 red onion, chopped
1 white onion, chopped
3 shallots, chopped
2 leeks, washed and chopped (only white/yellow portion)
2-3 tbs cooking sherry
¾ cup white wine
4 cups vegetable stock
Salt
Freshly ground pepper
Paposeco roll, sliced and toasted (any tough/hearty bread will do)
Smoked gouda, shredded or sliced thinly
Add butter to large pot, swirl until melted. Add onions and leeks, stir and cover pot, cooking over medium heat for about 20 minutes, stirring occasionally, until onions are lightly carmelized. Add sherry to deglaze bottom of the pot. Add the wine and vegetable broth, stirring until mixed. Bring to a boil, then reduce heat to allow soup to simmer for 20 minutes uncovered.
Pour soup into an oven-proof bowl, then top with toasted bread and cheese. Broil in oven until cheese is just melted.
Scone:
1 ¼ cup all-purpose flour
½ tbsp sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ cup butter, cold
½ cup buttermilk
1 egg
1 scallion, chopped
½ cup smoked gouda, shredded
Topping:
1 egg
¼ cup smoked gouda, shredded
In a large bowl, mix together flour, sugar, baking powder, and baking soda. Using a pastry cutter, cut in butter until thoroughly mixed.
In a small bowl, whisk together buttermilk and the egg; add to flour mixture. Sprinkle in cheese and onions and stir with a fork.
Press dough into a ball and move to a floured surface. Knead the dough gently about 10 times, then pat into a rectangle. Cut into 3 squares, then half each square diagonally. Place onto a cookie pan covered with parchment paper.
Beat other egg for topping and brush the tops of each scone with it. Sprinkle with additional cheese and bake in the center of the oven at 400F until golden around edges and on top (about 20 minutes). Allow to cool on a rack.
Makes 6 scones.