Ingredients
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
For the salad:
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese
hot pepperoncini
Directions
To marinate the chicken: use greek marinade from previous post - Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.
Saturday, April 17, 2010
Greek Marinade
* 3/4 cup olive oil
* 1/4 cup freshly squeezed lemon juice
* 3 cloves garlic, minced
* 2 tablespoons Dijon mustard
* 2 tablespoons dried oregano
* 1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme
* 2 tablespoons chopped fresh parsley
* 1 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
Preparation1. In a small bowl, mix together all the marinade ingredients.
2. Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.
* 1/4 cup freshly squeezed lemon juice
* 3 cloves garlic, minced
* 2 tablespoons Dijon mustard
* 2 tablespoons dried oregano
* 1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme
* 2 tablespoons chopped fresh parsley
* 1 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
Preparation1. In a small bowl, mix together all the marinade ingredients.
2. Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.
Saturday, March 20, 2010
Caramel crème brûlée
Servings: 8
serve the custards with whipped cream and a little chocolate sauce.
1 1/4 cups plus 2 teaspoons sugar, divided, plus extra for topping the custards
1 teaspoon corn syrup
1 1/2 cups half-and-half
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
6 egg yolks
1 generous teaspoon salt
1. Heat the oven to 325 degrees. Bring a medium pot of water to a boil.
2. In a medium heavy-bottom pan, combine 1 cup plus 2 tablespoons sugar and the corn syrup with just enough water to give the sugar a "wet sand" consistency. Place the pan over medium heat and cook, stirring occasionally, until the sugar comes to a boil (reduce the heat as needed so the sugar does not boil over). Continue to cook until the sugar caramelizes, turning a "reddish amber" color.
3. While the sugar is caramelizing, in a small, heavy-bottom pot, combine the half-and-half, cream and vanilla and heat over medium heat, bringing to a bare simmer. Reduce the heat to low to keep the cream warm as the sugar cooks.
4. As soon as the sugar caramelizes, remove from heat and gently pour into the cream mixture (be very careful, as the sugar will steam), stirring to combine. Remove the combined caramel and cream from heat and pour the mixture into a medium bowl set over a bowl of ice water (an ice bath), stirring until it comes to room temperature. Remove from the ice bath and set aside.
5. In a separate medium bowl, whisk together the egg yolks with the remaining 2 tablespoons and 2 teaspoons sugar and the salt. Whisk the yolks into the cream mixture, then strain the entire mixture through a fine mesh sieve to remove any lumps.
6. Divide the mixture between 8 (6-ounce) ramekins, leaving half-inch space at the top. Place the ramekins in a baking dish, and slide the baking dish onto the center rack of the oven. Add enough boiling water to the baking dish to come halfway up the ramekins.
7. Loosely cover the baking dish with foil and bake 20 minutes. Check the custard by gently shaking the dish; if it jiggles gently (as with barely set gelatin), it is set. Otherwise, continue to bake, checking every 5 minutes until the custards are set, up to 30 to 40 minutes total.
8. When the custards are set, gently remove the baking dish from the oven, uncover the custards, and cool them (still in the baking dish) to room temperature. Remove the cooled custards from the baking dish and refrigerate until well-chilled, at least 2 hours.
9. Before serving, remove the chilled custards and sprinkle a scant teaspoon sugar over the surface of each, spreading the sugar with the back of a spoon to evenly cover the top.
10. Place the ramekins on a baking sheet and place under the broiler just until the sugar melts and caramelizes, 1 to 2 minutes. Alternatively, use a small torch to caramelize the tops of each of the custards.
11. Cool the custards for 5 minutes before serving.
serve the custards with whipped cream and a little chocolate sauce.
1 1/4 cups plus 2 teaspoons sugar, divided, plus extra for topping the custards
1 teaspoon corn syrup
1 1/2 cups half-and-half
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
6 egg yolks
1 generous teaspoon salt
1. Heat the oven to 325 degrees. Bring a medium pot of water to a boil.
2. In a medium heavy-bottom pan, combine 1 cup plus 2 tablespoons sugar and the corn syrup with just enough water to give the sugar a "wet sand" consistency. Place the pan over medium heat and cook, stirring occasionally, until the sugar comes to a boil (reduce the heat as needed so the sugar does not boil over). Continue to cook until the sugar caramelizes, turning a "reddish amber" color.
3. While the sugar is caramelizing, in a small, heavy-bottom pot, combine the half-and-half, cream and vanilla and heat over medium heat, bringing to a bare simmer. Reduce the heat to low to keep the cream warm as the sugar cooks.
4. As soon as the sugar caramelizes, remove from heat and gently pour into the cream mixture (be very careful, as the sugar will steam), stirring to combine. Remove the combined caramel and cream from heat and pour the mixture into a medium bowl set over a bowl of ice water (an ice bath), stirring until it comes to room temperature. Remove from the ice bath and set aside.
5. In a separate medium bowl, whisk together the egg yolks with the remaining 2 tablespoons and 2 teaspoons sugar and the salt. Whisk the yolks into the cream mixture, then strain the entire mixture through a fine mesh sieve to remove any lumps.
6. Divide the mixture between 8 (6-ounce) ramekins, leaving half-inch space at the top. Place the ramekins in a baking dish, and slide the baking dish onto the center rack of the oven. Add enough boiling water to the baking dish to come halfway up the ramekins.
7. Loosely cover the baking dish with foil and bake 20 minutes. Check the custard by gently shaking the dish; if it jiggles gently (as with barely set gelatin), it is set. Otherwise, continue to bake, checking every 5 minutes until the custards are set, up to 30 to 40 minutes total.
8. When the custards are set, gently remove the baking dish from the oven, uncover the custards, and cool them (still in the baking dish) to room temperature. Remove the cooled custards from the baking dish and refrigerate until well-chilled, at least 2 hours.
9. Before serving, remove the chilled custards and sprinkle a scant teaspoon sugar over the surface of each, spreading the sugar with the back of a spoon to evenly cover the top.
10. Place the ramekins on a baking sheet and place under the broiler just until the sugar melts and caramelizes, 1 to 2 minutes. Alternatively, use a small torch to caramelize the tops of each of the custards.
11. Cool the custards for 5 minutes before serving.
make your own yogurt cheese
You can find yogurt cheese in every country that has a history of yogurt making. In addition to being thicker and richer when eaten straight, it makes superior spreads and dips.
It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.
Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.
To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.
It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.
Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.
To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.
slow cooker Tortilla pie
Tortilla pie
Make a quick seasoned beef mixture and spread it between tortilla layers it in the slow cooker with refried black beans and green chiles. Mmmmmm.
Makes 6 to 8 servings
2 tablespoons extra virgin olive oil
2 1/2 pounds extra lean (97/3) ground beef
2 cups chopped onions
1 tablespoon cumin powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 tablespoons minced garlic
2 (16-ounce) cans refried black beans
2 (4-ounce) can diced green chiles
10 ounces enchilada sauce, divided
16 (6-inch) corn tortillas
For garnish: Sour cream, chopped cilantro, chopped green onion tops
Combine the beef, onions, chili powder, cayenne, salt and garlic in a large bowl and mix well. Heat olive oil in a large skillet over medium-high heat and cook the beef mixture until dry, about 20 minutes. Add the beans, chiles and 1 cup of the enchilada sauce. Mix well. Continue cooking over medium-high heat for another 5 minutes.
Layer the bottom of the slow cooker with three tortillas. Spread 2 cups of the beef mixture over the tortillas. Continue layering until ending with three tortillas on top. Drizzle 2 ounces of enchilada sauce over the top. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Serve warm with garnishes.
Make a quick seasoned beef mixture and spread it between tortilla layers it in the slow cooker with refried black beans and green chiles. Mmmmmm.
Makes 6 to 8 servings
2 tablespoons extra virgin olive oil
2 1/2 pounds extra lean (97/3) ground beef
2 cups chopped onions
1 tablespoon cumin powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 tablespoons minced garlic
2 (16-ounce) cans refried black beans
2 (4-ounce) can diced green chiles
10 ounces enchilada sauce, divided
16 (6-inch) corn tortillas
For garnish: Sour cream, chopped cilantro, chopped green onion tops
Combine the beef, onions, chili powder, cayenne, salt and garlic in a large bowl and mix well. Heat olive oil in a large skillet over medium-high heat and cook the beef mixture until dry, about 20 minutes. Add the beans, chiles and 1 cup of the enchilada sauce. Mix well. Continue cooking over medium-high heat for another 5 minutes.
Layer the bottom of the slow cooker with three tortillas. Spread 2 cups of the beef mixture over the tortillas. Continue layering until ending with three tortillas on top. Drizzle 2 ounces of enchilada sauce over the top. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Serve warm with garnishes.
Cheese-Stuffed Chicken Breasts
I find this chicken dish to be especially yummy and often have served it for small dinner parties.
Cheese-Stuffed Chicken Breasts
Makes 4 servings
4 whole skinless boneless chicken breasts, halved (about 3 pounds)
Salt, freshly ground black pepper and cayenne
1 1/4 cups ricotta cheese (about 10 ounces)
1 egg yolk
1 teaspoon minced garlic
2 tablespoons snipped chives or chopped green onions (green part only)
1 cup fresh mozzarella cheese, cut into 1/4-inch cubes (about 6 ounces)
3 tablespoons butter, melted, plus 2 tablespoons
4 tablespoons dry white wine
3 tablespoons olive oil
1/2 pound fresh shiitake mushrooms, trimmed, wiped clean and sliced
2 medium ripe tomatoes, peeled, seeded, diced
2 tablespoons chopped shallots
1 1/4 cups chicken broth
1/2 cup heavy cream
1 teaspoon fresh lemon juice
Place each breast half on a work surface between sheets of plastic wrap and flatten them out slightly with a rolling pin. Season with salt, black pepper and cayenne.
In a mixing bowl, combine the ricotta, egg yolk, garlic and chives. Fold in the mozzarella, and season with salt and black pepper. Spoon equal amounts of the mixture into the center of each breast and then form into a compact, rounded fist shape, pressing to seal in the stuffing. Arrange close together in a shallow baking pan.
Preheat the oven to 350 degrees. Add 2 tablespoons of the wine to the 3 tablespoons melted butter and spoon over the chicken. Bake, basting with the pan juices every 5 minutes, for 25 to 30 minutes. Carefully transfer the chicken to a heated platter and keep warm.
While the chicken is baking, make the sauce. In a large skillet, heat the remaining 2 tablespoons butter and 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, tossing gently, for 2 minutes.
Transfer the mushrooms to a warm platter, and add the remaining tablespoon of olive oil to the same skillet. Add the tomatoes, shallots and the remaining 2 tablespoons wine, and cook, stirring, for 2 minutes. Add the chicken broth and cook until the sauce thickens a bit, 3 to 4 minutes.
Season with salt, black pepper and cayenne. Add the mushrooms, cream and lemon juice. Stir to mix, and cook just until warmed through.
To serve, spoon the sauce over the chicken.
Cheese-Stuffed Chicken Breasts
Makes 4 servings
4 whole skinless boneless chicken breasts, halved (about 3 pounds)
Salt, freshly ground black pepper and cayenne
1 1/4 cups ricotta cheese (about 10 ounces)
1 egg yolk
1 teaspoon minced garlic
2 tablespoons snipped chives or chopped green onions (green part only)
1 cup fresh mozzarella cheese, cut into 1/4-inch cubes (about 6 ounces)
3 tablespoons butter, melted, plus 2 tablespoons
4 tablespoons dry white wine
3 tablespoons olive oil
1/2 pound fresh shiitake mushrooms, trimmed, wiped clean and sliced
2 medium ripe tomatoes, peeled, seeded, diced
2 tablespoons chopped shallots
1 1/4 cups chicken broth
1/2 cup heavy cream
1 teaspoon fresh lemon juice
Place each breast half on a work surface between sheets of plastic wrap and flatten them out slightly with a rolling pin. Season with salt, black pepper and cayenne.
In a mixing bowl, combine the ricotta, egg yolk, garlic and chives. Fold in the mozzarella, and season with salt and black pepper. Spoon equal amounts of the mixture into the center of each breast and then form into a compact, rounded fist shape, pressing to seal in the stuffing. Arrange close together in a shallow baking pan.
Preheat the oven to 350 degrees. Add 2 tablespoons of the wine to the 3 tablespoons melted butter and spoon over the chicken. Bake, basting with the pan juices every 5 minutes, for 25 to 30 minutes. Carefully transfer the chicken to a heated platter and keep warm.
While the chicken is baking, make the sauce. In a large skillet, heat the remaining 2 tablespoons butter and 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, tossing gently, for 2 minutes.
Transfer the mushrooms to a warm platter, and add the remaining tablespoon of olive oil to the same skillet. Add the tomatoes, shallots and the remaining 2 tablespoons wine, and cook, stirring, for 2 minutes. Add the chicken broth and cook until the sauce thickens a bit, 3 to 4 minutes.
Season with salt, black pepper and cayenne. Add the mushrooms, cream and lemon juice. Stir to mix, and cook just until warmed through.
To serve, spoon the sauce over the chicken.
Baked Bucatini With Garlic Cheese
Baked Bucatini With Garlic Cheese
Makes 4 servings
2 tablespoons olive oil
1 teaspoon minced garlic
2/3 cup herb and garlic-flavored Boursin
1/2 cup ricotta cheese
2/3 cup crème fraiche
1/3 cup half-and-half
Salt and freshly ground black pepper
1 pound bucatini
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Heat 1 tablespoon of the olive oil in a pan. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the Boursin, ricotta, crème fraiche and the cream. Cook, stirring, for 1 minute. Season with salt and pepper.
Cook the bucatini in boiling, salted water until al dente. Drain and refresh with cool water. Drain again. Stir in the remaining tablespoon of olive oil. Transfer the pasta to a baking dish, and pour the cheese sauce over it. Sprinkle with the Parmesan cheese, and bake until bubbly and hot, 10 to 12 minutes.
Makes 4 servings
2 tablespoons olive oil
1 teaspoon minced garlic
2/3 cup herb and garlic-flavored Boursin
1/2 cup ricotta cheese
2/3 cup crème fraiche
1/3 cup half-and-half
Salt and freshly ground black pepper
1 pound bucatini
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Heat 1 tablespoon of the olive oil in a pan. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the Boursin, ricotta, crème fraiche and the cream. Cook, stirring, for 1 minute. Season with salt and pepper.
Cook the bucatini in boiling, salted water until al dente. Drain and refresh with cool water. Drain again. Stir in the remaining tablespoon of olive oil. Transfer the pasta to a baking dish, and pour the cheese sauce over it. Sprinkle with the Parmesan cheese, and bake until bubbly and hot, 10 to 12 minutes.
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