1 boneless pork roast; about 4 1/2 lbs
2 Tbls olive oil
1/4 plus 1/8 tsp salt
1/4 plus 1/8 tsp black pepper
5 sprigs rosemary
1 1/2 lbs red-skin potatoes, cut into 1 inch pieces
Gravy -
1 1/2 cups chicken broth
2 Tbls all purpose flour
1/2 c white wine
Heat oven to 400
Roast Pork - rub pork roast with 1 Tbls of olive oil. Season with 1/4 tsp each of the salt na dpepper. Arrange 3 sprigs of the rosemary on top. Place in roasting pan an droast for 1 hour 20 minutes or until internal temp is 150. Remove from oven, tent w/ foil and allow to rest at least 10 minutes before slicing. Temp should reach 160. Save drippings in pan for gravy.,
Roast potatoes - on a large baking sheet, toss potatoes with remaining 1 Tbls olive oil. Season with remaiing 1/8 tsp each salt and pepper. Place remaining rosemary over potatoes.
After meat has been roasting for about 35 mins, add potatoes to oven. Roast about 45 mins or until fork-tender. Remove from oven; keep warm.
Make Grave - whisk together broth and flour. Stir into roasting pan and scrape up browned bits. Add wine and bring to a boil. Simmer for 3 minutes or until thickened. Strain and keep warm.
Sunday, February 24, 2008
Old Fashioned Pot Roast & Gravy
1 Tbls vegetable oil
1 piece bottom-round pot roast (3 lbs)
1/2 tsp salt
1/4 tsp black pepper
1 large onion - peeled and cut into 8 pieces
2 cups beef broth
1 can (8 oz) tomato sauce
3 Tbs all purpose flour
1/2 lb broad egg noodles, cooked following package directions
Prepared red cabbage (optional)
Heat oil in a large heavy-bottomed pot over medium-high heat. Season roast with salt and pepper. Add roast and onion to pot and brown meat on all sides; about 15 minutes total.
Add 1 1/2 cups of the beef broth and the tomato sauce. Bring to a boil. Lower heat to medium-low and simmer, cover, for 2 hours, 30 minutes, turning every 1/2 hour.
Remove roast from pot and allow to rest 10 minutes in a warm pace. Reserve cookiing liquid. Whisk together the remaining 1/2 cup of the broth and the flour. Add to the liquid in the pot and bring to a simmer. Simmer for a few minutes until thickened. Strain and reserve.
Slice and serve with gravy and cooked egg noodles.
1 piece bottom-round pot roast (3 lbs)
1/2 tsp salt
1/4 tsp black pepper
1 large onion - peeled and cut into 8 pieces
2 cups beef broth
1 can (8 oz) tomato sauce
3 Tbs all purpose flour
1/2 lb broad egg noodles, cooked following package directions
Prepared red cabbage (optional)
Heat oil in a large heavy-bottomed pot over medium-high heat. Season roast with salt and pepper. Add roast and onion to pot and brown meat on all sides; about 15 minutes total.
Add 1 1/2 cups of the beef broth and the tomato sauce. Bring to a boil. Lower heat to medium-low and simmer, cover, for 2 hours, 30 minutes, turning every 1/2 hour.
Remove roast from pot and allow to rest 10 minutes in a warm pace. Reserve cookiing liquid. Whisk together the remaining 1/2 cup of the broth and the flour. Add to the liquid in the pot and bring to a simmer. Simmer for a few minutes until thickened. Strain and reserve.
Slice and serve with gravy and cooked egg noodles.
Fresh Fruit Salad w/ Pomegranate Syrup
1/3 c bottled pomegranate juice
1/4 c sugar
1 tsp fresh grated orange zest
2 large navel oranges, sectioned
2 kiwis, peeled, halved and sliced
1 large banana, sliced
1 granny smith apple - cored and cut into 1/2 ince slices
1 red delicious apple - cored and uct into 1/2 inch slices
1 large pear -cored and cut into 1/2 inch slices
1/2 pineapple, peeled, cored and cubed
1/2 cup pomegranate seeds
combine pomegranted juice and sugar in a medium saucepan; bring to a biol, stirring until sugar dissolves, about 5 minutes. Remove vrom heat and stir in orange zest. let stand until cooled to room temp.
Combine fruit in a bowl & pour syurp over - toss to coat.
1/4 c sugar
1 tsp fresh grated orange zest
2 large navel oranges, sectioned
2 kiwis, peeled, halved and sliced
1 large banana, sliced
1 granny smith apple - cored and cut into 1/2 ince slices
1 red delicious apple - cored and uct into 1/2 inch slices
1 large pear -cored and cut into 1/2 inch slices
1/2 pineapple, peeled, cored and cubed
1/2 cup pomegranate seeds
combine pomegranted juice and sugar in a medium saucepan; bring to a biol, stirring until sugar dissolves, about 5 minutes. Remove vrom heat and stir in orange zest. let stand until cooled to room temp.
Combine fruit in a bowl & pour syurp over - toss to coat.
Sausage, Spinach & Swiss Strata
2 Cups 1% low fat milk
4 large eggs
4 large egg whites
3/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp nutmeg
12 slices day-old whole-grian white bread - cubed (9 cups)
6 oz turkey breakfast sausage, crumbled
1 medium-size onion, chopped
1 medium-size sweet red bell pepper, chopped
2 cloves garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
4 oz reduced fat swiss chieese, shredded - 1 cup
Heat oven to 375 - coat and 11 x 7 inch baking dish with cooking spray - set aside.
Wisk together the milk, eggs, egg whites, salt, cayenne and nutmeg in a large bowl. Add the bread and gently toss to combine. Let stand 5 minutes or until most of liquid is absorbed.
Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the sausage, onion, bell pepper and garlic and cook over medium-high heat, stirring often, for 6-8 minutes or until sausage is no longer pink and the veggies are softened.
Sitr the sausage mixture, spinache and 1/2 cup of the cheese into the bread mixture. S;poon into prepared baking dish. Bake at 375 for 30 minutes. Remove from oven and top with remaining 1/2 cup of cheese - bake 10 more minutes or until cheese melts.
4 large eggs
4 large egg whites
3/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp nutmeg
12 slices day-old whole-grian white bread - cubed (9 cups)
6 oz turkey breakfast sausage, crumbled
1 medium-size onion, chopped
1 medium-size sweet red bell pepper, chopped
2 cloves garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
4 oz reduced fat swiss chieese, shredded - 1 cup
Heat oven to 375 - coat and 11 x 7 inch baking dish with cooking spray - set aside.
Wisk together the milk, eggs, egg whites, salt, cayenne and nutmeg in a large bowl. Add the bread and gently toss to combine. Let stand 5 minutes or until most of liquid is absorbed.
Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the sausage, onion, bell pepper and garlic and cook over medium-high heat, stirring often, for 6-8 minutes or until sausage is no longer pink and the veggies are softened.
Sitr the sausage mixture, spinache and 1/2 cup of the cheese into the bread mixture. S;poon into prepared baking dish. Bake at 375 for 30 minutes. Remove from oven and top with remaining 1/2 cup of cheese - bake 10 more minutes or until cheese melts.
Saturday, February 9, 2008
Orange-Cranberry Bundt Cake
1 c unsalted butter
2 c sugar
4 eggs
1 tsp vanilla extract
3 tsp grated orange zest
2 1/2 c plus 1 Tbs all-purpose flour
3/4 taspoon salt
1 tsp baking powder
1/2 c sour cream
1 1/2 c cranberries (fresh or frozen)
Garnish & Glaze:
1 egg white - lightly beaten cranberries, strips of orange peel
1/4 c granulated sugar
2 c confectioners sugar
Heat oven to 350 - lightly butter and flour a 12 cup bundt pan - shaking out excess flour - set aside -
Combine butter and sugar in the bowl of a standing mixer - cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.
Combine 2 1/2 c of the flour, the salt and baking powder on a large sheet of waxed paper. Ad dhalf to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Coarsely chop cranberries and toss with remaining 1 Tbls flour. Fold into batter, until evenly distributed.
Pour batter into prepared pan, spreding level. Bake at 350 for 45 minutes. Reduce temperateure to 325 and bake another 20 minutes or until a skewer inserted in the center comes out clean. remove to wire rack to cool.
Garnish & Glaze - place beaten egg white in a small bowl - dip cranberries and orange peel in egg wihte, then in granulated sugar. let dry on a plate. in a medium-size bowl, blend confectionares' sugar and 2 Tbls water until smooth (adding more water if too thick) - spoon over cake, allowing to drip down sides. Arrange sugared fruit over cake - do not eat garnish!)
2 c sugar
4 eggs
1 tsp vanilla extract
3 tsp grated orange zest
2 1/2 c plus 1 Tbs all-purpose flour
3/4 taspoon salt
1 tsp baking powder
1/2 c sour cream
1 1/2 c cranberries (fresh or frozen)
Garnish & Glaze:
1 egg white - lightly beaten cranberries, strips of orange peel
1/4 c granulated sugar
2 c confectioners sugar
Heat oven to 350 - lightly butter and flour a 12 cup bundt pan - shaking out excess flour - set aside -
Combine butter and sugar in the bowl of a standing mixer - cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.
Combine 2 1/2 c of the flour, the salt and baking powder on a large sheet of waxed paper. Ad dhalf to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Coarsely chop cranberries and toss with remaining 1 Tbls flour. Fold into batter, until evenly distributed.
Pour batter into prepared pan, spreding level. Bake at 350 for 45 minutes. Reduce temperateure to 325 and bake another 20 minutes or until a skewer inserted in the center comes out clean. remove to wire rack to cool.
Garnish & Glaze - place beaten egg white in a small bowl - dip cranberries and orange peel in egg wihte, then in granulated sugar. let dry on a plate. in a medium-size bowl, blend confectionares' sugar and 2 Tbls water until smooth (adding more water if too thick) - spoon over cake, allowing to drip down sides. Arrange sugared fruit over cake - do not eat garnish!)
Corn Chowder
Chop 3 slices bacon; cook until crisp in deep saucepan. Add 1 small onion, chopped and cook 4 minutes. Cut kernels from 4 ears and add along with cobs to pot. Add 1 medium sized Yukon gold potato, peeled and cuved, 3 c chicken broth and 1/2 tsp black pepper. Bring to a boil; reduce heat and simmer for 20 minutes until corn and potatoes are tender. Discard covs. Puree half in blender; return to pot. Stir in 1 c half-and-half. Simmer 5 mins
Thai Peanut Chicken
Sauce:
2 Tbls reduced-sodium soy sauce
1 Tblsp lemon juice
1 tsp cornstarch
1/2 tsp garlic powder
1/4 - 1/2 tsp red pepper flakes
1/4 c smooth peanut butter
chicken:
2 large boneless, skinless chicken breasts - cut in half lengthwise
1/8 tsp salt
1/8 tsp black pepper
2 c cooked white rice
1 small red sweet pepper, cored, seeded and thinly sliced
2 scallions, trimmed and thinly sliced
1/2 lb steamed snow peas
Make sauce - in small bowl, whisk soy sauce, lemon juice, cornstarch, garlic powder and red pepper flakes. In small saucepan, whisk together peanut butter with 1/2 c hot water. Stir in soy sauce mixture and bring to a simmer over medium heat until mixture thickens, about 2 minutes. reserve.
Make chicken - heat broiler and spray boiler pan with nonstick cooking spray. season chicken with salt and pepper. broil for 3 minutes per side - slice chicken nad serve w/ rice and peanut sauce. Garnish wiht red pepper and scallions. Sreve w/ snow peas.
2 Tbls reduced-sodium soy sauce
1 Tblsp lemon juice
1 tsp cornstarch
1/2 tsp garlic powder
1/4 - 1/2 tsp red pepper flakes
1/4 c smooth peanut butter
chicken:
2 large boneless, skinless chicken breasts - cut in half lengthwise
1/8 tsp salt
1/8 tsp black pepper
2 c cooked white rice
1 small red sweet pepper, cored, seeded and thinly sliced
2 scallions, trimmed and thinly sliced
1/2 lb steamed snow peas
Make sauce - in small bowl, whisk soy sauce, lemon juice, cornstarch, garlic powder and red pepper flakes. In small saucepan, whisk together peanut butter with 1/2 c hot water. Stir in soy sauce mixture and bring to a simmer over medium heat until mixture thickens, about 2 minutes. reserve.
Make chicken - heat broiler and spray boiler pan with nonstick cooking spray. season chicken with salt and pepper. broil for 3 minutes per side - slice chicken nad serve w/ rice and peanut sauce. Garnish wiht red pepper and scallions. Sreve w/ snow peas.
Tuscan Baked Tomatoes
3/4 c finely chopped fresh parsley
3/4 c italian bredcrumbs
2 cloves garlic, minced
1/4 tsp red pepper flakes
1 1/2 lb plum tomatoes
1/4 c olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 c grated parm
preheat oven to 400 - combine parsley, breadcrumbs, garlic and red pepper flakes in a small bowl, set aside
cut tomatoes in half lengthwise and remove the seeds and juice. using a spoon, fill with bread crumb mixture. place in a shallow baking dish. drizzle with olive oil and season iwth salt and pepper. cover with aluminum foil.
bake 30 minutes. remove from oven; uncover and top with parm. bvroil 1 or 2 minutes more until lightly browned.
3/4 c italian bredcrumbs
2 cloves garlic, minced
1/4 tsp red pepper flakes
1 1/2 lb plum tomatoes
1/4 c olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 c grated parm
preheat oven to 400 - combine parsley, breadcrumbs, garlic and red pepper flakes in a small bowl, set aside
cut tomatoes in half lengthwise and remove the seeds and juice. using a spoon, fill with bread crumb mixture. place in a shallow baking dish. drizzle with olive oil and season iwth salt and pepper. cover with aluminum foil.
bake 30 minutes. remove from oven; uncover and top with parm. bvroil 1 or 2 minutes more until lightly browned.
chive and Buttermilk Mashed Potatoes
1 1/2 lb. gold or white potatoes - peeled and quartered
1 clove garlic - chopped
1 Tbsp butter - cut up
1 1/2 tsp chopped chives or 1/2 tsp chopped fresh rosemary
3 - 4 Tbsp buttermilk or milk
Fill large saucepan with water and salt lightly; bring to boiling over medium-high heat. Add potatoes and garlic, if desired; cook, covreed, 20 to 25 minutes or until potatoes are tender. Drain
Mash potatoes with potato masher or electric mixer; add butter and chives. Gradually beat in enough buttermilk to make light and fluffy. Season to taaste with salt and pepper.
1 clove garlic - chopped
1 Tbsp butter - cut up
1 1/2 tsp chopped chives or 1/2 tsp chopped fresh rosemary
3 - 4 Tbsp buttermilk or milk
Fill large saucepan with water and salt lightly; bring to boiling over medium-high heat. Add potatoes and garlic, if desired; cook, covreed, 20 to 25 minutes or until potatoes are tender. Drain
Mash potatoes with potato masher or electric mixer; add butter and chives. Gradually beat in enough buttermilk to make light and fluffy. Season to taaste with salt and pepper.
Orange Honey Acorn Squash
4 acorn squash
2 tsp. salt
2 tsp. pumpkin pie spice
3/4 c butter, melted
1/2 c honey
2 large oranges
Preaheat oven to 400 - cut squash in half; remove and sicard seeds and membranes - place squash halves, cut sides up in two baking pans. Add hot water to pans to a depth of 1 inch.
Sprinkle squash halves evenly with salt and spice. Stir together butter and honey. Spoon evenly into squash centers.
Peel oranges; cut into segments, removing membranes and seeds. Coarsely chop segments, keeping juices. Spoon segments and any juices evenly into squash centers.
Cover - bake 50 minutes to 1 hour or until squash halves are tender
2 tsp. salt
2 tsp. pumpkin pie spice
3/4 c butter, melted
1/2 c honey
2 large oranges
Preaheat oven to 400 - cut squash in half; remove and sicard seeds and membranes - place squash halves, cut sides up in two baking pans. Add hot water to pans to a depth of 1 inch.
Sprinkle squash halves evenly with salt and spice. Stir together butter and honey. Spoon evenly into squash centers.
Peel oranges; cut into segments, removing membranes and seeds. Coarsely chop segments, keeping juices. Spoon segments and any juices evenly into squash centers.
Cover - bake 50 minutes to 1 hour or until squash halves are tender
Friday, February 8, 2008
Grilled Steak and Pasta Salad
1/4 c rice vinegar
2 Tbls light mayo
2 Tbls EVOO
1 tsp salt
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cayenne pepper
12 oz. flank steak
1/2 tsp Montreal steak seasoning
1/2 lb bowtie pasta
2 large tomatoes - cut into 1 inch pieces
1 medium-sized sweet onion, quartered and thinly sliced
2 cups corn kernels from 2 ears of corn
1/3 cup fresh flat-leaf pearsley, chopped
1/3 c fresh basil, chopped
8 cups mixed salad greens
In a bowl, whisk vinegar, mayo, oil, salt, oregano, cumin and cayenne until well blended - set aside
heat a gas grill to medium-high - bring a large pot of water to a boil
Sprinkle steak w/ the seasioning. Grill 4-5 mins per side. Let rest 10 mins then cut into thin slices.
cook and drain pasta - rinse under cold water
Toss pasta with dressing - Add steak, tomatoes, onion, corn, parsley and basil - toss to comvine - chill 1 hour and serve over greens.
2 Tbls light mayo
2 Tbls EVOO
1 tsp salt
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cayenne pepper
12 oz. flank steak
1/2 tsp Montreal steak seasoning
1/2 lb bowtie pasta
2 large tomatoes - cut into 1 inch pieces
1 medium-sized sweet onion, quartered and thinly sliced
2 cups corn kernels from 2 ears of corn
1/3 cup fresh flat-leaf pearsley, chopped
1/3 c fresh basil, chopped
8 cups mixed salad greens
In a bowl, whisk vinegar, mayo, oil, salt, oregano, cumin and cayenne until well blended - set aside
heat a gas grill to medium-high - bring a large pot of water to a boil
Sprinkle steak w/ the seasioning. Grill 4-5 mins per side. Let rest 10 mins then cut into thin slices.
cook and drain pasta - rinse under cold water
Toss pasta with dressing - Add steak, tomatoes, onion, corn, parsley and basil - toss to comvine - chill 1 hour and serve over greens.
Turkey Flourentine
4 Turkey breast cutlets - cut into 1 inch pieces
1/8 tsp plus 1/4 tsp salt
1 large onion - chopped
1/2 lb mushrooms, sliced
2 Tbls all - purpose flour
1 C fat-free half and half
1/4 tsp ground nutmeg
1/4 tsp hot red pepper sauce
1 bag fresh baby spinach
2 Tbls grainy mustard
1/2 c shredded reduced-fat Swiss cheese
2 C cooked egg noodles
Coat a large nonstick skillet with nonstick spray. Add turkey pieces, season with 1/8 tsp salt and cook over medium-high heat for 5 minutes, turning halfway through cooking. Remove to a plate and reserve.
Coat skillet with more spray; add onion. Cook on medium-low for 5 minutes, stirring occasionally; add 2 Tbsp of water to prevent sticking if needed. Add mushrooms; cook for 5 more minutes, stirring occasionally. Sprinkle flour over to and stir. Cook for 1 minute.
Stir in half-and-half, nutmeg, hot pepper sauce and remaining 1/4 tsp salt. Bring to a boil. Lower heat and simmer 1 minute. Gradually stir in the spinach and cook until wilted. Ad dturkey and mustard and heat through. Stir in the Swiss cheese until just melted.
1/8 tsp plus 1/4 tsp salt
1 large onion - chopped
1/2 lb mushrooms, sliced
2 Tbls all - purpose flour
1 C fat-free half and half
1/4 tsp ground nutmeg
1/4 tsp hot red pepper sauce
1 bag fresh baby spinach
2 Tbls grainy mustard
1/2 c shredded reduced-fat Swiss cheese
2 C cooked egg noodles
Coat a large nonstick skillet with nonstick spray. Add turkey pieces, season with 1/8 tsp salt and cook over medium-high heat for 5 minutes, turning halfway through cooking. Remove to a plate and reserve.
Coat skillet with more spray; add onion. Cook on medium-low for 5 minutes, stirring occasionally; add 2 Tbsp of water to prevent sticking if needed. Add mushrooms; cook for 5 more minutes, stirring occasionally. Sprinkle flour over to and stir. Cook for 1 minute.
Stir in half-and-half, nutmeg, hot pepper sauce and remaining 1/4 tsp salt. Bring to a boil. Lower heat and simmer 1 minute. Gradually stir in the spinach and cook until wilted. Ad dturkey and mustard and heat through. Stir in the Swiss cheese until just melted.
Beer & Cheese Biscuts
4 1/2 C all -purpose flour
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1/2 c scallions, chopped
3/4 c low-fat Cheddar - grated
7 Tbsp unsalted butter
1 bottle dark beer - guinness
1 Tbs milk
1/4 tsp paprika
Preheat oven to 350 - in a bowl, stir together flour, baking powder, baking soda and salt. Add scallions and cheese; mix well. Fold in butter and beer, mix until just combined.
Turn dough out onto lightly floured work surface; pat down to 1 inch disk. Cut biscuits.
Brush biscuits with milk; sprinkle with paprika - bake for 25 minutes - until golden.
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1/2 c scallions, chopped
3/4 c low-fat Cheddar - grated
7 Tbsp unsalted butter
1 bottle dark beer - guinness
1 Tbs milk
1/4 tsp paprika
Preheat oven to 350 - in a bowl, stir together flour, baking powder, baking soda and salt. Add scallions and cheese; mix well. Fold in butter and beer, mix until just combined.
Turn dough out onto lightly floured work surface; pat down to 1 inch disk. Cut biscuits.
Brush biscuits with milk; sprinkle with paprika - bake for 25 minutes - until golden.
Antipasto Skewers with Pesto Dip
2/3 C. plain yogurt
1/2 C Mayo
2 garlic cloves, minced
1 Tbsp red wine vinegar
1/3 C prepared pesto sauce
cherry or grape tomatoes
fresh basil
mozzarella balls/halved
marinated mushrooms
8 oz pepperoni, cut into 21 half-inch slices, then sliced in half
stuffed spanish olives
Combine Dip ingredients - stir and chill
Thread Skewers
1/2 C Mayo
2 garlic cloves, minced
1 Tbsp red wine vinegar
1/3 C prepared pesto sauce
cherry or grape tomatoes
fresh basil
mozzarella balls/halved
marinated mushrooms
8 oz pepperoni, cut into 21 half-inch slices, then sliced in half
stuffed spanish olives
Combine Dip ingredients - stir and chill
Thread Skewers
Saturday, February 2, 2008
SUPER POTATO SALAD
3 1/2 pounds (about 6 large) russet potatoes, scrubbed
6 hard-boiled eggs, sliced
8 radishes, chopped
4 green onions, sliced
1/2 cup chopped bread and butter pickles
5 bacon slices, fried, crumbled
1/2 cup toasted sliced almonds
1/2 green bell pepper, diced
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
1/2 1-ounce envelope Ranch salad dressing mix
1 tablespoon Dijon mustard
1/2 teaspoon dried dillweed Salt and pepper
Chopped fresh parsley
Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 minutes. Cool potatoes completely. Peel potatoes and dice. Place in large bowl. Add next 7 ingredients.
Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley.
Serves 6.
6 hard-boiled eggs, sliced
8 radishes, chopped
4 green onions, sliced
1/2 cup chopped bread and butter pickles
5 bacon slices, fried, crumbled
1/2 cup toasted sliced almonds
1/2 green bell pepper, diced
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
1/2 1-ounce envelope Ranch salad dressing mix
1 tablespoon Dijon mustard
1/2 teaspoon dried dillweed Salt and pepper
Chopped fresh parsley
Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 minutes. Cool potatoes completely. Peel potatoes and dice. Place in large bowl. Add next 7 ingredients.
Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley.
Serves 6.
GRILLED BABY BACK PORK RIBS WITH MUSTARD-BOURBON SAUCE
Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs a day before serving so that they can chill overnight after the spice rub has been applied.
For sauce
1 tablespoon vegetable oil
2 bunches green onions, chopped
2 cups chopped white onions
8 large garlic cloves, chopped
2 cups (packed) golden brown sugar
1 cup ketchup1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 tablespoon ground cumin
1 1/2 cups bourbon
For spice rub and ribs
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)
Make sauce
Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
Make spice rub and ribsMix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.
Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.
Serves 4 to 6
For sauce
1 tablespoon vegetable oil
2 bunches green onions, chopped
2 cups chopped white onions
8 large garlic cloves, chopped
2 cups (packed) golden brown sugar
1 cup ketchup1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 tablespoon ground cumin
1 1/2 cups bourbon
For spice rub and ribs
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)
Make sauce
Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
Make spice rub and ribsMix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.
Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.
Serves 4 to 6
ROAST PORK WITH FRUIT STUFFING AND MUSTARD SAUCE
1 4-bone center-cut pork rib roast, bones frenched, roast well trimmed (about 2 pounds)
8 whole dried apricots
8 whole pitted prunes
2 tablespoons corn oil
1 1/2 teaspoons dried marjoram1 onion, coarsely chopped
2 large carrots, coarsely chopped
6 garlic cloves, peeled
1 1/2 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
1 tablespoon Dijon mustard
1 tablespoon coarse-grained Dijon mustard
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine
Preheat oven to 350°F. Using long slender knife, carve out 3/4-inch-diameter horizontal tunnel through center of pork. Chop carved-out meat and reserve. Using handle of wooden spoon, firmly pack apricots and prunes into tunnel of roast. Place roast on rack in roasting pan; rub with 1 tablespoon oil. Sprinkle roast with 1/2 teaspoon marjoram, salt, and pepper. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan. Drizzle vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon marjoram. Roast pork until instant-read thermometer inserted into thickest part of meat (not stuffing) registers 150°F, stirring vegetables occasionally, about 1 hour 25 minutes. Transfer pork to cutting board; tent with foil to keep warm.
Whisk butter, flour, and both mustards in small bowl to blend. Add broth and wine to roasting pan; place on 2 burners and simmer juices over medium heat until mixture is reduced to 1 1/2 cups, scraping up browned bits, about 3 minutes. Strain liquid into small saucepan; skim fat from surface. Bring liquid to boil. Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes. Season with salt and pepper.
Cut pork between ribs into chops. Serve with sauce.
Makes 4 servings.
ALMOND CRISPS
9 1/2
ounces unblanched almonds, finely ground (2 1/2 cups)
1 1/2
cups sugar
3
large egg whites
1
teaspoon pure almond extract
1
teaspoon pure vanilla extract
1/2
cup unblanched almond slices
Nonstick cooking spray
1. Heat oven to 375°. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
2. Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
3. Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.
ounces unblanched almonds, finely ground (2 1/2 cups)
1 1/2
cups sugar
3
large egg whites
1
teaspoon pure almond extract
1
teaspoon pure vanilla extract
1/2
cup unblanched almond slices
Nonstick cooking spray
1. Heat oven to 375°. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
2. Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
3. Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.
MARILYN'S MANICOTTI
Marinara Sauce
2 pounds tomatoes, peeled, seeded
2 tablespoons olive oil
3 large garlic cloves, chopped
1 6-ounce can tomato paste
5 fresh basil leaves, cut julienne
1 teaspoon salt
Filling
1 1/2 cups whole milk ricotta cheese
1 cup freshly grated Romano cheese
2 eggs, beaten to blend
1/4 pound prosciutto, coarsely chopped
2 tablespoons minced fresh Italian parsley
16 Manicotti Crepes6 ounces mozzarella cheese, cut into 1/4x1/4x3-inch strips
5 fresh basil leaves
Additional freshly grated Romano
Manicotti Crepes
Store extra in the freezer for another use.Makes about 26
3 eggs
1 cup water
1 1/2 cups unbleached all purpose flour
Olive oil
For sauce:
Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
For filling:Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
For Crepes:Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
For Assembly:Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.
Serves 8.
2 pounds tomatoes, peeled, seeded
2 tablespoons olive oil
3 large garlic cloves, chopped
1 6-ounce can tomato paste
5 fresh basil leaves, cut julienne
1 teaspoon salt
Filling
1 1/2 cups whole milk ricotta cheese
1 cup freshly grated Romano cheese
2 eggs, beaten to blend
1/4 pound prosciutto, coarsely chopped
2 tablespoons minced fresh Italian parsley
16 Manicotti Crepes6 ounces mozzarella cheese, cut into 1/4x1/4x3-inch strips
5 fresh basil leaves
Additional freshly grated Romano
Manicotti Crepes
Store extra in the freezer for another use.Makes about 26
3 eggs
1 cup water
1 1/2 cups unbleached all purpose flour
Olive oil
For sauce:
Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
For filling:Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
For Crepes:Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
For Assembly:Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.
Serves 8.
ALMOND CRESCENTS
Makes about 40 cookies
2 1/4
cups all-purpose flour
1/8
teaspoon salt
1/2
cup (3 ounces) blanched almonds
2/3
cup superfine sugar
14
tablespoons (1 3/4 sticks) cold unsalted butter, cut into very small pieces
3
large egg yolks
1
teaspoon pure vanilla extract
3/4
cup confectioners' sugar, for sifting
1. Sift flour and salt. In a food processor, grind almonds fine. Add sugar, sifted flour, and salt. Pulse to combine. With machine running, slowly add pieces of butter through feed tube. Add yolks and vanilla. Process for 20 seconds. Divide dough into two pieces. Roll each into a 1 1/2-inch-thick log, wrap in plastic, and refrigerate for 3 hours.
2. Line two baking sheets with parchment. Cut dough into 3/8-inch-thick pieces. Pinch each into a 3-inch crescent; place on baking sheets about 1 inch apart. Refrigerate for 30 minutes.
3. Heat oven to 350°. Bake crescents for 10 minutes, rotate sheets between oven shelves, and bake about 8 more minutes; cookies should not brown. Transfer parchment with cookies to a wire rack; let cool 5 minutes. Sift confectioners’ sugar over before serving
2 1/4
cups all-purpose flour
1/8
teaspoon salt
1/2
cup (3 ounces) blanched almonds
2/3
cup superfine sugar
14
tablespoons (1 3/4 sticks) cold unsalted butter, cut into very small pieces
3
large egg yolks
1
teaspoon pure vanilla extract
3/4
cup confectioners' sugar, for sifting
1. Sift flour and salt. In a food processor, grind almonds fine. Add sugar, sifted flour, and salt. Pulse to combine. With machine running, slowly add pieces of butter through feed tube. Add yolks and vanilla. Process for 20 seconds. Divide dough into two pieces. Roll each into a 1 1/2-inch-thick log, wrap in plastic, and refrigerate for 3 hours.
2. Line two baking sheets with parchment. Cut dough into 3/8-inch-thick pieces. Pinch each into a 3-inch crescent; place on baking sheets about 1 inch apart. Refrigerate for 30 minutes.
3. Heat oven to 350°. Bake crescents for 10 minutes, rotate sheets between oven shelves, and bake about 8 more minutes; cookies should not brown. Transfer parchment with cookies to a wire rack; let cool 5 minutes. Sift confectioners’ sugar over before serving
ALMOND SPONGE CAKE
Makes two 6-inch-round layers
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
1/3
cup whole almonds
1/3
cup cornstarch
1
tablespoon unsalted butter
2
tablespoons all-purpose flour, for pans
3
large eggs, separated
1
teaspoon pure vanilla extract
1/2
cup sugar
Pinch of salt
1. Preheat oven to 400º. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool.
2. Reduce oven temperature to 350º. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside.
3. Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside.
4. In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment.
5. Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining 1/4 cup sugar. Beat until stiff and glossy, about 4 minutes.
6. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula.
7. Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use.
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
1/3
cup whole almonds
1/3
cup cornstarch
1
tablespoon unsalted butter
2
tablespoons all-purpose flour, for pans
3
large eggs, separated
1
teaspoon pure vanilla extract
1/2
cup sugar
Pinch of salt
1. Preheat oven to 400º. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool.
2. Reduce oven temperature to 350º. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside.
3. Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside.
4. In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment.
5. Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining 1/4 cup sugar. Beat until stiff and glossy, about 4 minutes.
6. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula.
7. Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use.
OLD-FASHIONED POTATO SALAD
2 lb equal-size boiling potatoes
3 tablespoons cider vinegar
1 teaspoon salt
3/4 cup chopped celery
1/2 cup chopped white onion
3 large hard-boiled eggs, chopped
1 cup mayonnaise or boiled dressing
Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.
3 tablespoons cider vinegar
1 teaspoon salt
3/4 cup chopped celery
1/2 cup chopped white onion
3 large hard-boiled eggs, chopped
1 cup mayonnaise or boiled dressing
Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.
SPICED PARTY MIX
2 large egg whites
1 1/2 teaspoons Worcestershire sauce
1/4 cup sugar
2 tablespoons sweet paprika
1 1/2 teaspoons cayenne
9 cups freshly popped unsalted popcorn
2 cups miniature pretzels
1 1/2 cups salted roasted peanuts
1 1/2 cups whole almonds, toasted
1 1/2 cups pecans, toasted
1 1/2 cups salted roasted cashews
Preheat oven to 325°F.
Whisk together egg whites, Worcestershire sauce, sugar, paprika, and cayenne in a large bowl. Add popcorn, pretzels, nuts, and salt to taste and toss until thoroughly coated.
Spread evenly in 2 buttered large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until coating is crisp, about 20 minutes total.
Spread mixture on 2 large sheets of parchment paper or oiled foil and cool completely.
Cooks' note: • Spiced party mix can be made 3 days ahead and kept in an airtight container at room temperature.
Makes about 14 cups
1 1/2 teaspoons Worcestershire sauce
1/4 cup sugar
2 tablespoons sweet paprika
1 1/2 teaspoons cayenne
9 cups freshly popped unsalted popcorn
2 cups miniature pretzels
1 1/2 cups salted roasted peanuts
1 1/2 cups whole almonds, toasted
1 1/2 cups pecans, toasted
1 1/2 cups salted roasted cashews
Preheat oven to 325°F.
Whisk together egg whites, Worcestershire sauce, sugar, paprika, and cayenne in a large bowl. Add popcorn, pretzels, nuts, and salt to taste and toss until thoroughly coated.
Spread evenly in 2 buttered large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until coating is crisp, about 20 minutes total.
Spread mixture on 2 large sheets of parchment paper or oiled foil and cool completely.
Cooks' note: • Spiced party mix can be made 3 days ahead and kept in an airtight container at room temperature.
Makes about 14 cups
APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE
Frangipane is a classic pastry filling with ground almonds. Here, pistachios are also added. Both the pastry and the filling can be made one day before baking.
Crust
1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled whipping cream
1 large egg yolk
Filling
1/2 cup shelled natural unsalted pistachios (about 2 ounces)
1/2 cup slivered almonds (about 2 ounces)
1/2 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
9 large apricots, halved, pitted
Glaze
1/3 cup apricot jam
2 teaspoons water
Chopped pistachios
For crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
For filling:
Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
For glaze: Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)
Makes 10 to 12 servings.
Crust
1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled whipping cream
1 large egg yolk
Filling
1/2 cup shelled natural unsalted pistachios (about 2 ounces)
1/2 cup slivered almonds (about 2 ounces)
1/2 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
9 large apricots, halved, pitted
Glaze
1/3 cup apricot jam
2 teaspoons water
Chopped pistachios
For crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
For filling:
Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
For glaze: Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)
Makes 10 to 12 servings.
FROZEN "CREAMSICLE" CAKE
16 low-fat vanilla wafers, finely ground in a food processor 2 teaspoons finely grated fresh orange zest2 teaspoons unsalted butter, melted and cooled1 tablespoon light corn syrup1 cup orange sorbet, slightly softened1 cup nonfat vanilla frozen yogurt
Garnish: finely julienned fresh orange zestSpecial equipment: a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan
Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.
Makes 4 servings
Garnish: finely julienned fresh orange zestSpecial equipment: a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan
Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.
Makes 4 servings
Friday, January 11, 2008
Baked - Eggplant Parm
Serves 8
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups Chunky Tomato Sauce
1 1/2 cups shredded mozzarella
Directions
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups Chunky Tomato Sauce
1 1/2 cups shredded mozzarella
Directions
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Lemon and Olive Chicken
Serves 8
8 bone-in chicken breast halves
Salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
Directions
Sprinkle the chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.
Cut the lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until the chicken is just cooked through, about 15 minutes.
8 bone-in chicken breast halves
Salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
Directions
Sprinkle the chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.
Cut the lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until the chicken is just cooked through, about 15 minutes.
Chunky Beef Chili
2 pounds sirloin steak, cut into 1/2-inch cubes
12 ounces sweet Italian sausage, casings removed
1 onion, coarsely chopped
1 to 2 jalapeno chiles, (ribs and seeds removed for less heat, if desired), diced
Coarse salt and freshly ground pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes
1 tablespoon yellow cornmeal
1 whole cinnamon stick
3 dried bay leaves
1 can (15 ounces) kidney beans, drained and rinsed
Toppings, such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)
Directions
Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve, or let cool completely before freezing in airtight containers, leaving 1 inch of space at the top. To reheat, thaw in the microwave or overnight in the refrigerator, then warm over low heat.
12 ounces sweet Italian sausage, casings removed
1 onion, coarsely chopped
1 to 2 jalapeno chiles, (ribs and seeds removed for less heat, if desired), diced
Coarse salt and freshly ground pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes
1 tablespoon yellow cornmeal
1 whole cinnamon stick
3 dried bay leaves
1 can (15 ounces) kidney beans, drained and rinsed
Toppings, such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)
Directions
Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve, or let cool completely before freezing in airtight containers, leaving 1 inch of space at the top. To reheat, thaw in the microwave or overnight in the refrigerator, then warm over low heat.
Pork Tenderloin with Roasted Apples and Onions
Serves 4
1/4 cup balsamic vinegar
2 tablespoons maple syrup
3 medium red apples, halved and cored, each cut into 8 wedges
1 large red onion, halved and sliced into 1/2-inch-thick pieces
1 tablespoon olive oil
Coarse salt and ground pepper
2 pork tenderloins, (12 ounces each), trimmed of excess fat
Directions
Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.
1/4 cup balsamic vinegar
2 tablespoons maple syrup
3 medium red apples, halved and cored, each cut into 8 wedges
1 large red onion, halved and sliced into 1/2-inch-thick pieces
1 tablespoon olive oil
Coarse salt and ground pepper
2 pork tenderloins, (12 ounces each), trimmed of excess fat
Directions
Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.
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