Baked Goat Cheese
with Mesclun, Pears, and Toasted Almonds
Enjoy the fall harvest of pears with this tasty salad featuring rich and creamy goat cheese, crunchy almonds, and spicy mesclun greens.
Makes 8 servings
1¼ pounds goat cheese, well chilled
1 cup dry breadcrumbs
1½ pounds mesclun lettuce mix
¾ cup extra-virgin olive oil
¼ cup lemon juice
Salt, to taste
Black pepper, to taste
2 pears, cored and sliced into thin wedges
1 cup almonds, sliced and toasted
Preheat the oven to 400°F. Slice the goat cheese into 16 ½-inch thick discs. Gently coat the cheese with the breadcrumbs and place on a baking sheet. Bake the cheese until lightly browned, about 10 minutes. Allow the cheese to cool slightly while assembling the salads.
Toss the mesclun mix with the olive oil, lemon juice, salt, and pepper. Divide the lettuce into 8 portions and mound each portion on a plate. Top each salad with 3 to 4 pear slices, about 2 tablespoons of almonds, and 2 goat cheese rounds.
Wednesday, September 29, 2010
Saturday, August 14, 2010
toffee
Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Sunday, July 18, 2010
Chicken Christopher
Chicken Christopher
Hint: Have the finished Alexander bread crumbs ready, and begin the garlic butter sauce before you saut the chicken.
Alexander Bread Crumbs:
2 cups bread crumbs
5 teaspoons minced garlic
2 teaspoons minced shallots
2 teaspoons chopped parsley
Salt and white pepper, to taste
Chicken:
1 1/2 pounds skinless, boneless chicken breast
Salt and white pepper, to taste
Flour, 1 or 2 handsful, as needed
2 eggs
3 tablespoons butter (more if needed)
16 ounces pasta noodles of your choice, cooked
according to package directions
Garlic Butter Sauce:
1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, softened
2 tablespoons minced shallots
2 tablespoons minced garlic
1/3 cup dry white wine
3/4 cup heavy whipping cream
1 teaspoon fresh lemon juice
2 tablespoons minced parsley
Salt and white pepper, to taste
To make bread crumb mixture: Combine all ingredients and set aside.
To make the chicken: Halve chicken breasts, making 2 roughly 3-inch square pieces. Pound each piece 1/4 inch thick. Season pieces with salt and pepper.
Spoon flour into a rimmed plate. Beat eggs in a shallow bowl. Place Alexander bread crumbs in another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the egg, then in the Alexander bread crumbs. Set aside on wax paper or a wire rack. (Make your garlic butter sauce now.)
Melt 2 tablespoons butter in a large saute pan set over medium-high heat. Heat until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side -- the chicken will cook quickly because it's so thin). Set aside cooked chicken while you brown the other pieces. Add remaining tablespoon butter, and more if needed.
To make garlic butter sauce: In a large saucepan set over medium heat, melt 1 tablespoon butter. Add shallots and garlic and cook until soft. Add wine. Increase heat to medium-high, bring wine to a boil and allow it to cook until only about 2 tablespoons of liquid remain in the pan.
Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring, for about 3 minutes. Do not let liquid boil. (Note: You can stop at this point and let the mixture sit until you're ready to proceed with the recipe. When you're ready, reheat it and stir in the butter).
Reduce heat to low, and add the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture is well-blended before adding more butter. When butter has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once.
The recipe makes about 2 1/2 cups. Leftovers can be reheated, but the butter will have to be re-whisked, and the texture is never as creamy as when the sauce is first made.
Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce over all. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta.
Serves 4.
Hint: Have the finished Alexander bread crumbs ready, and begin the garlic butter sauce before you saut the chicken.
Alexander Bread Crumbs:
2 cups bread crumbs
5 teaspoons minced garlic
2 teaspoons minced shallots
2 teaspoons chopped parsley
Salt and white pepper, to taste
Chicken:
1 1/2 pounds skinless, boneless chicken breast
Salt and white pepper, to taste
Flour, 1 or 2 handsful, as needed
2 eggs
3 tablespoons butter (more if needed)
16 ounces pasta noodles of your choice, cooked
according to package directions
Garlic Butter Sauce:
1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, softened
2 tablespoons minced shallots
2 tablespoons minced garlic
1/3 cup dry white wine
3/4 cup heavy whipping cream
1 teaspoon fresh lemon juice
2 tablespoons minced parsley
Salt and white pepper, to taste
To make bread crumb mixture: Combine all ingredients and set aside.
To make the chicken: Halve chicken breasts, making 2 roughly 3-inch square pieces. Pound each piece 1/4 inch thick. Season pieces with salt and pepper.
Spoon flour into a rimmed plate. Beat eggs in a shallow bowl. Place Alexander bread crumbs in another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the egg, then in the Alexander bread crumbs. Set aside on wax paper or a wire rack. (Make your garlic butter sauce now.)
Melt 2 tablespoons butter in a large saute pan set over medium-high heat. Heat until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side -- the chicken will cook quickly because it's so thin). Set aside cooked chicken while you brown the other pieces. Add remaining tablespoon butter, and more if needed.
To make garlic butter sauce: In a large saucepan set over medium heat, melt 1 tablespoon butter. Add shallots and garlic and cook until soft. Add wine. Increase heat to medium-high, bring wine to a boil and allow it to cook until only about 2 tablespoons of liquid remain in the pan.
Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring, for about 3 minutes. Do not let liquid boil. (Note: You can stop at this point and let the mixture sit until you're ready to proceed with the recipe. When you're ready, reheat it and stir in the butter).
Reduce heat to low, and add the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture is well-blended before adding more butter. When butter has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once.
The recipe makes about 2 1/2 cups. Leftovers can be reheated, but the butter will have to be re-whisked, and the texture is never as creamy as when the sauce is first made.
Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce over all. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta.
Serves 4.
Tuesday, July 13, 2010
Sirloin Beef Tips
Sirloin Beef Tips
Tender pieces of sirloin with sauteed mushrooms and onions in a
made-from-scratch brown gravy
Salt and pepper
Garlic powder
2 tablespoons all-purpose flour
1 tablespoon olive oil
4 to 6 ounces sirloin steak, cut into large dice
1 small onion, diced
2 tablespoons butter
4 large mushrooms, sliced
1/4 cup white wine
1/2 cup beef broth
1 tablespoon cornstarch
Seasoned rice or mashed potatoes, for serving
1. Mix the salt, pepper, and garlic powder together and combine
with the flour. Heat the oil in a skillet. Dredge the steak pieces
with the flour mixture then saute the meat until it is medium-rare.
Add the onions and cook until it is softened.
2. Add the butter to the pan and then add the mushrooms. Cook until
the mushrooms begin to color, then remove the meat, onions, and
mushrooms to a platter and keep warm.
3. Deglaze the skillet with the wine, making sure to loosen any
browned bits, and let it reduce a little. Add the beef broth and
bring to a boil, then return the reserved meat and vegetables back
to the pan and simmer, covered, for about 1 hour, or until the meat
is tender.
4. Mix the cornstarch with a little of the cooking liquid to make a
paste and add it to the simmering broth. When the sauce is
thickened, serve the tips with rice or mashed potatoes, and a
vegetable of your choice.
Tender pieces of sirloin with sauteed mushrooms and onions in a
made-from-scratch brown gravy
Salt and pepper
Garlic powder
2 tablespoons all-purpose flour
1 tablespoon olive oil
4 to 6 ounces sirloin steak, cut into large dice
1 small onion, diced
2 tablespoons butter
4 large mushrooms, sliced
1/4 cup white wine
1/2 cup beef broth
1 tablespoon cornstarch
Seasoned rice or mashed potatoes, for serving
1. Mix the salt, pepper, and garlic powder together and combine
with the flour. Heat the oil in a skillet. Dredge the steak pieces
with the flour mixture then saute the meat until it is medium-rare.
Add the onions and cook until it is softened.
2. Add the butter to the pan and then add the mushrooms. Cook until
the mushrooms begin to color, then remove the meat, onions, and
mushrooms to a platter and keep warm.
3. Deglaze the skillet with the wine, making sure to loosen any
browned bits, and let it reduce a little. Add the beef broth and
bring to a boil, then return the reserved meat and vegetables back
to the pan and simmer, covered, for about 1 hour, or until the meat
is tender.
4. Mix the cornstarch with a little of the cooking liquid to make a
paste and add it to the simmering broth. When the sauce is
thickened, serve the tips with rice or mashed potatoes, and a
vegetable of your choice.
Thursday, June 10, 2010
avocado corn tomato salad
ngredients
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion
Instructions
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion
Instructions
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
honey lime fruits salad with pound cake croutons
Ingredients
FRUIT SALAD
1 tablespoon orange zest
1 cup freshly squeezed orange juice (from about 3 to 4 navel oranges)
2 tablespoons freshly squeezed lemon juice
1 apple
1 pear
1 banana
1 peach
1 nectarine
3/4 cup melon (such as honeydew or cantaloupe)
1 cup pineapple chunks
3/4 cup seedless red or green grapes, cut in half
1 cup strawberries, hulled and quartered
1/3 cup blueberries or pitted cherries
HONEY-LIME DRESSING
1/3 cup honey
1/4 cup lime juice (from about 1 lime)
POUND CAKE CROUTONS
Instructions
To make the Fruit Salad: Place the orange zest, orange juice, and lemon juice in a large bowl.
Cut the apple, pear, banana, peach, nectarine, and melon into cubes, adding the fruits to the bowl as you cut them to prevent discoloration.
Add the remaining fruits. Stir, coating the fruits with the juices, then cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Mix thoroughly before serving.
To make the Honey-lime Dressing: In a medium bowl, whisk together the honey and lime juice until smooth.
To make the Pound Cake Croutons: Heat the oven to 350º. With a long, sharp knife, slice the pound cake into cubes.
Place them on a baking sheet and bake for 12 minutes, turning twice, until golden.
Melt the butter in a large skillet over medium heat. Stir in the mint, if using, then add the toasted pound cake.
Sauté for 1 to 2 minutes or until golden.
Spoon the salad into serving bowls, drizzle it with the Honey-lime Dressing, and then top with Pound Cake Croutons. Makes about 6 cups.
FRUIT SALAD
1 tablespoon orange zest
1 cup freshly squeezed orange juice (from about 3 to 4 navel oranges)
2 tablespoons freshly squeezed lemon juice
1 apple
1 pear
1 banana
1 peach
1 nectarine
3/4 cup melon (such as honeydew or cantaloupe)
1 cup pineapple chunks
3/4 cup seedless red or green grapes, cut in half
1 cup strawberries, hulled and quartered
1/3 cup blueberries or pitted cherries
HONEY-LIME DRESSING
1/3 cup honey
1/4 cup lime juice (from about 1 lime)
POUND CAKE CROUTONS
Instructions
To make the Fruit Salad: Place the orange zest, orange juice, and lemon juice in a large bowl.
Cut the apple, pear, banana, peach, nectarine, and melon into cubes, adding the fruits to the bowl as you cut them to prevent discoloration.
Add the remaining fruits. Stir, coating the fruits with the juices, then cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Mix thoroughly before serving.
To make the Honey-lime Dressing: In a medium bowl, whisk together the honey and lime juice until smooth.
To make the Pound Cake Croutons: Heat the oven to 350º. With a long, sharp knife, slice the pound cake into cubes.
Place them on a baking sheet and bake for 12 minutes, turning twice, until golden.
Melt the butter in a large skillet over medium heat. Stir in the mint, if using, then add the toasted pound cake.
Sauté for 1 to 2 minutes or until golden.
Spoon the salad into serving bowls, drizzle it with the Honey-lime Dressing, and then top with Pound Cake Croutons. Makes about 6 cups.
Hash Brown Potatoes
Hash Brown Potatoes
Yield: 10 servings
4 lb chef's potatoes
2 fl oz clarified butter or vegetable oil
salt, as needed
ground black pepper, as needed
2 tbsp chopped parsley
Scrub and peel the potatoes. Cook them in boiling salted water until partially cooked, 15 to 20 minutes, depending on the size of the potatoes. Drain the potatoes and dry them over low heat or on a sheet pan in a 300°F oven, about 5 minutes. Cut the potatoes into slices, small or medium dice, or grate them.
Heat the butter or oil in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
Sauté the potatoes until they are fully cooked and well browned on all sides. Garnish with parsley and serve immediately.
Yield: 10 servings
4 lb chef's potatoes
2 fl oz clarified butter or vegetable oil
salt, as needed
ground black pepper, as needed
2 tbsp chopped parsley
Scrub and peel the potatoes. Cook them in boiling salted water until partially cooked, 15 to 20 minutes, depending on the size of the potatoes. Drain the potatoes and dry them over low heat or on a sheet pan in a 300°F oven, about 5 minutes. Cut the potatoes into slices, small or medium dice, or grate them.
Heat the butter or oil in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
Sauté the potatoes until they are fully cooked and well browned on all sides. Garnish with parsley and serve immediately.
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