A very brief update: I am free to walk SOME. The broken bone is mostly healed, but not entirely. But the doctor gave me my "walking papers," so to speak. However, I can barely stand up, let alone walk. The foot and muscles and tendons have all forgotten what to do and it hurts to put weight on that foot - just because it hasn't had to perform that function for 7 weeks. And my left foot (the good foot) has developed tendonitis from all the extra work it's had to do in recent weeks, so it hurts more than the broken foot does. I'm nowhere near trying to cook. Or really walk more than about 20 very-slow-paces and that with a cane. Hopefully this will improve with practice in the next week.
Friday, August 31, 2007
Thursday, August 30, 2007
(photo from wholefoodsmarkets.com)
There's maple syrup in this salad dressing. Sounds way too sweet, doesn't it? Well, it is on the sweet side for a green salad, I'll admit. But there is something seductive about the mixture of mayo, maple syrup and champagne wine vinegar. You counter the sweet with the vinegar, and it's sublime. Usually I serve this in the Fall, and we're steamy here in So. California these days, so I'm waiting for the new crop of apples to come in before I make this again. Although Granny Smiths are good year around, I know. This is kind of reminiscent of a waldorf salad, except there isn't any celery in it. So think of this as a waldorf-ish green salad maybe.
This came from a cooking class with Phillis Carey, a cooking instructor I've mentioned before on this blog. She has such a creative culinary mind. I'm not that inventive - sure, I can put something together if the ingredients are plopped down in front of me, but I'd never have thought to make a salad dressing with mayo and maple syrup. And the combo of the apples, dried cherries and walnuts too.
I think there are too many apples in this salad, although maybe Phillis wanted the apples to be predominant. I prefer to make the lettuce the star (I may use more greens than noted) and the dressing shines through. Then the fruit comes in as secondary. The recipe below is exactly as Phillis made it, with my notes in parens. But, as you start thinking about apples, maybe you'll think about this salad. It's excellent in whatever proportion you choose to use!
Apple, Dried Cherry and Walnut Salad
Recipe By :From a cooking class with Phillis Carey
6 tablespoons mayonnaise
6 tablespoons maple syrup
4 1/2 tablespoons champagne wine vinegar
1 tablespoon sugar
3/4 cup vegetable oil
10 ounces baby lettuce leaves (I use more)
4 whole Granny Smith apple -- or pears (I use 1, not 4)
3/4 cup dried cherries -- not sweetened
3/4 cup chopped walnuts -- toasted
1. Dressing: whisk mayonnaise, syrup, vinegar and sugar in a medium bowl to blend. Gradually whisk in oil mixture, until it is slightly thickened. Season to taste with salt and pepper. Will keep in refrigerator for 2-3 days.
2. In a large salad bowl combine the lettuce, cherries and half of the toasted nuts. It is not necessary to peel the apples or pears, but you may if you choose. Cut the apples into julienne strips and add to the salad, then toss with enough dressing to coat the salad.
3. Divide salad equally onto 8 plates and sprinkle with remaining walnuts.
NOTES : This has a sweet tinge, obviously, with the maple syrup as a sweetener, but it's very tasty and easy. It helps if you have a mandoline to do the julienne apple strips.
To view a printable recipe, click on title at top.
Wednesday, August 29, 2007
Normandy Apricot Custard
Recipe: Susan Herrmann Loomis, chef and author
3 tablespoons unsalted butter
2 pounds apricots -- slightly under-ripe
1/4 cup light brown sugar
6 tablespoons sugar -- infused with vanilla
2 tablespoons unsalted butter
2 large eggs
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 cup milk
1/3 cup sugar -- infused with vanilla
4 tablespoons unsalted butter
1 large egg
1. Preheat oven to 400°. Thoroughly butter and flour a 2-quart round baking dish about 4 inches deep. You may also use 1-cup ramekins.
2. Fruit Layer: Melt butter in medium wide skillet over medium heat. Add apricots and brown sugar, stir and saute until they are hot through and sugar has melted and begun to caramelize, about 8 minutes. Remove from heat and set aside.
3. Custard Layer: In a large bowl mix together the sugar and 2 T. of butter until the mixture is pale yellow and light, about 3-5 minutes. Mix in eggs one at a time until thoroughly combined. Use a whisk on the mixture until it is light and pale yellow. Sift the flour and baking powder over the bowl, whisking as you do, so it incorporates smoothly into the mixture. Then whisk in the milk. Fold in the warm apricots and the cooking juices, then pour the entire mixture into the prepared mold. Bake in center of oven until it begins to puff and look golden, about 30 minutes.
4. Topping Layer: While the custard is baking, whisk together vanilla sugar and remaining 4 T. butter until light and fluffy. Whisk in the egg until combined. Remove the baked apricot custard from the oven and spread this topping over it. Return it to the oven and bake until golden and bubbling, an additional 20 minutes. Remove from the oven and let cool to room temperature before serving.
5. Serve with a rosemary sprig as garnish.
NOTES : The topping mixture is what makes this dish. Can be made several hours ahead of serving. Whatever bowl you bake this in, be sure to leave at least 1/2 inch of space below the edge, as it may overflow. Use a tall bowl, not a wide flat one. Vanilla sugar is simply regular sugar to which you have added a vanilla bean, cut in half. It will exude some scent to the sugar. Remove after a couple of months. When you add new sugar to your canister, add another vanilla bean. Since apricot season is so short, maybe this could be made with pluots instead.
Tuesday, August 28, 2007
Recipe: From Simply Recipes food blog
1 cup cashews -- salted
6 Tbsp cilantro -- chopped with stems
1/4 cup olive oil -- or grapeseed oil
4 whole garlic cloves -- roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar -- or Splenda brown sugar
1 whole jalapeño peppers -- seeded, chopped
2 tablespoons lime juice
Kosher salt and freshly ground black pepper
2 1/2 pounds chicken thighs -- boneless, skinless
1. In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, chiles, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.
2. Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking.
3. Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro.
Per Serving: 600 Calories; 47g Fat (70.0% calories from fat); 35g Protein; 10g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 487mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates.
Monday, August 27, 2007
Recipe: Joanne Weir, author and instructor
Serving Size : 4
6 ounces tuna in oil -- drained
1 1/2 teaspoons salt
1/2 pound penne pasta
2 tablespoons lemon juice -- must be fresh
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
2 teaspoons capers -- rinsed and drained
1/4 cup Italian parsley -- chopped
1/4 cup fresh basil -- chopped
1/4 cup fresh cilantro -- chopped
1. Drain the tuna as much as possible. Place tuna in a large bowl and using a fork break it into flakes. Set aside.
2. Bring a large pot of water to a boil. Add a teaspoon of salt, then add the penne, stir well, and cook ONLY until pasta is "al dente," firm to the tooth. This will be about 10-12 minutes depending on the brand. Drain well.
3. Meanwhile, into the bowl add the lemon juice, olive oil, remaining salt, and the pepper. Then add the hot, drained pasta and stir well.
4. Add the capers, parsley, basil, and cilantro and mix gently. Taste and adjust for seasonings. Cover and refrigerate for at least an hour before serving.
5. Transfer the salad to a serving bowl or divide amount individual plates. It is better if it is served at near room temperature. Garnish with additional Italian parsley sprigs or basil leaves.
Per Serving: 359 Calories; 11g Fat (28.4% calories from fat); 20g Protein; 44g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 970mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
To view a printable recipe, click on title at top. (photo from diabetes.org/nz)
Sunday, August 26, 2007
Recipe: Magazine recipe from 1960's
2 whole round steaks -- 1" thick, butterflied
1 lb Italian sausage -- hot or sweet
1 whole onion -- sliced, separated
1 c herb-seasoned stuffing cubes -- Pepperidge Farms
1 whole egg
1/4 c water
1 whole red bell pepper -- strips
8 oz Mozzarella cheese -- packaged, sliced
1. Ask the butcher to split the steaks butterfly fashion, but not all the way; open each steak to 1 large piece. Pound both steaks with mallet until somewhat thin and tenderized. Cut pieces of kitchen string about 12-14" long and lay underneath meat at 2" intervals.
2. Cook the sausage meat briefly in a large skillet, drain well and spread meat on both steaks. Briefly sauté onions and red pepper strips in pan and spread on meat. Add stuffing mix to pan, then egg mixed with water and mix well. Do not cook stuffing. Add to steaks. Remove one slice of cheese, chop and save. Halve lengthwise remaining cheese and lay on steaks. Roll each steak carefully, keeping stuffing inside and tie meat carefully, but not too tight as meat and filling expand as they bake.
3. If cooking immediately: Place rolls in shallow baking pan large enough to hold steak and pour 3/4 cup water over rolls. Bake in moderate oven (350) for 40 minutes, basting occasionally. Sprinkle reserved chopped cheese over rolls. Bake 10 minutes longer, or until cheese melts. Remove to serving or cutting board and remove strings, then slice. Serve immediately.
4. If freezing: wrap uncooked rolls in foil; label & freeze. To bake frozen rolls: unwrap, place in baking pan and pour 3/4 cup water over. Bake in 350 oven for 1 hour and 40 minutes, basting occasionally. Sprinkle cheese on top and bake 10 minutes longer.
Serving Ideas : Wonderful with corn casserole, garlic bread, green salad.
NOTES : The magazine article from which this recipe came was about freezing entrees for ease of serving later. This entree will keep in the freezer well and can be baked right out of the freezer. Do not add the cheese until the last or it will drip off the meat.
Saturday, August 25, 2007
Poblano chiles are a favorite of mine. They have some kind of deep, complex flavor. They have character. That's it. I don't think I've ever had them and not liked them. This recipe came from a cooking class with Tarla Fallgatter. And the chutney is just wonderful. On my notes from the class I wrote "fabulous." That means it's a "must fix this" dish. And I have. You'll have some leftover chutney, but it's also delicious served with a pork chop or chicken breast popped on the grill.
Goat Cheese with Warm Apricot, Cherry & Green Chile Chutney
Recipe: Tarla Fallgatter
8 ounces goat cheese -- log
2 1/2 cups dried apricots -- coarsely chopped
1 1/2 cups cider vinegar
1 1/2 cups sugar -- or sugar substitute
1 cup poblano peppers -- roasted, peeled, chopped
1/2 cup dried cherries -- chopped
1/2 cup red onion -- chopped
1 whole cinnamon stick -- 3 inches
1 1/2 teaspoons mustard seed
1/2 teaspoon salt
3 tablespoons Italian parsley -- chopped
8 ounces crackers
1. In a 3-4 quart pan over high heat, combine apricots, vinegar, sugar, chiles, cherries, onion, cinnamon stick, mustard seed and salt.
2. Bring to a boil, turn heat to low, partially cover and simmer, stirring occasionally, until the apricots are soft when pierced, about 20-25 minutes. Uncover and simmer until most of the liquid evaporates, about 5 more minutes.
3. Let cool, discard cinnamon stick and stir in the chopped parsley. Preheat oven to 350. Place goat cheese in an ovenproof dish and heat about 5 minutes or until JUST warm. Transfer to a serving plate and spoon some of the chutney over the top. Garnish with the Italian parsley sprigs, surround with crackers and serve.
Per Serving: 549 Calories; 14g Fat (22.0% calories from fat); 14g Protein; 98g Carbohydrate; 6g Dietary Fiber; 30mg Cholesterol; 609mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fruit; 2 Fat; 2 1/2 Other Carbohydrates.
Friday, August 24, 2007
Recipe: Phillis Carey, from a cooking class
36 ounces salmon fillets -- in 6-ounce steaks
1 cup white wine -- not Chardonnay
1/4 cup rice vinegar -- not seasoned style
2 whole shallots -- chopped
1 tablespoon fresh ginger -- chilled
3 tablespoons pickled ginger -- divided use
1 1/2 cups unsalted butter
2 tablespoons unsalted butter
Salt & Pepper to taste
1 tablespoon fresh basil -- minced
1. Preheat oven to 375. Arrange salmon fillets on a parchment lined baking sheet.
2. In a heavy saucepan over high heat, bring to a boil the wine, vinegar, shallots, fresh ginger and HALF of the pickled ginger. Boil it until it is reduced by half. (You can do this up to one day ahead.) Reduced heat to medium low and slowly add the 1 1/2 cups of butter, one tablespoon at a time. Do NOT boil. Strain the sauce, then season with salt and pepper and stir in the basil and remaining pickled ginger.
3. Melt the remaining 2 T. of butter and brush on the salmon. Season with salt and pepper and roast in the oven for 20 minutes, or until just cooked through.Serve salmon with some of the sauce and pour remaining sauce in a pitcher and serve at the table.
Serving Ideas : This can also be made with halibut. Broccoli or asparagus are great sides for this.
NOTES : Chardonnay is too tart for this dish - the chef preferred a Sauvignon Blanc or something a little sweeter than Chardonnay.
Per Serving: 669 Calories; 56g Fat (77.6% calories from fat); 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 223mg Cholesterol; 123mg Sodium. Exchanges: 5 Lean Meat; 0 Vegetable; 10 Fat; 0 Other Carbohydrates.
Thursday, August 23, 2007
Roasted Asparagus with Chile Citrus Butter
Serving Size : 6
2 pounds asparagus
2 tablespoons olive oil
1/2 cup orange juice -- freshly squeezed
1/2 cup lemon juice -- freshly squeezed
3 tablespoons cold butter
1 tablespoon Cayenne
2 teaspoons lemon zest
1 teaspoon orange zest
salt and pepper -- to taste
1. Preheat oven to 375° on pure convection, if available. Cut off the ends of the asparagus. Rinse to remove any dirt or debris. Dry them on a dry towel to remove all moisture and allow to sit at room temperature for about 30 minutes before proceeding.
2. Layer the asparagus in a flat pan and season with salt and pepper, then drizzle on some olive oil, and toss with your fingers to cover all of the asparagus.
3. Bake for 15 minutes if they are of medium thickness. Use fewer or more minutes depending on asparagus size. If you don't have a convection oven, just increase cooking time by a little bit.
4. Meanwhile heat a small saucepan containing the lemon and orange juice. Bring to a boil and simmer for about 5-6 minutes until the juice is reduced by half. Whisk in the butter, cayenne, salt and pepper. When asparagus is cooked, toss with this dressing and garnish with lemon and orange zest.
Per Serving: 127 Calories; 11g Fat (69.6% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 2 Fat.
Wednesday, August 22, 2007
Recipe: Bon Appetit, May, 2003
3 pounds plum tomatoes -- chopped
1 medium white onion -- chopped
2 cloves garlic
2 tablespoons chipotle chile canned in adobo -- minced
1/2 teaspoon ground cloves
2 tablespoons canola oil
1 pound lean ground beef
1 pound ground pork
1/4 cup fresh bread crumbs
1 large egg
1 1/2 teaspoons oregano
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 tablespoons capers -- drained
1. Puree first five ingredients in blender (in batches, if necessary) until almost smooth.
2. Heat oil in large pot over medium-high heat, add tomatoes, cover and simmer for 10 minutes just to blend flavors and thicken slightly. Stir occasionally and season with salt and pepper. This can be prepared up to 3 days ahead. Cover and refrigerate.
3. In a large bowl combine the beef and pork and next six ingredients. Add 1/2 cup of the cooled tomato mixture and stir well. Using your hands, form about 1 rounded tablespoon of meat mixture into a ball. Insert 2-3 capers into the center and reshape to cover them. Repeat with remaining meat mixture and capers.
4. Bring sauce to a simmer over medium heat. Add meatballs, cover and simmer until meatballs are cooked through, about 20 minutes.
5. Meanwhile, prepare a batch of basmati rice. I use brown basmati rice because it's better for us. Spoon rice into a large shallow bowl and ladle meatballs and sauce on top.
NOTES : At a cooking class I learned to open a can of chipotle chiles, divide them up into small plastic bags, place those in a larger plastic bag that can be labeled. Since you never use much chipotle for any one dish, at least you'll always have it on hand. The chipotle adds a subtle, but important kick to this dish. I make this in at least double quantity and freeze both meatballs (in sauce) and rice in separate bags, and on evenings when I don't want to cook, it's really easy to pop out one of each bag and there's dinner with a vegetable and/or salad.
Tuesday, August 21, 2007
I probably wouldn't ever have known about Schnecken had I not lived next door to a woman who was German by heritage, and she made these rolls often. Very often. The couple invited us for dinner one night and these were served with dinner.
Recipe By : from a neighbor I knew in Washington, D.C. (1963)
Servings : 24
2 packages dry yeast
1/4 cup warm water
1 teaspoon sugar
1/4 teaspoon ground ginger
3/4 cup warm water
1 cup sugar
1 cup butter -- room temperature
1 teaspoon salt
1 cup boiling water
2 whole egg -- slightly beaten
6 1/2 cups bread flour -- approximately
1. In a glass measuring cup combine the 1/4 cup water, sugar and ground ginger; then add the yeast packages, stir and set aside until bubbly.
2. In a large bowl combine the water, sugar, butter and salt. Add the boiling water and stir until the butter melts. Add 2 cups of the flour and beat well.
3. Add the eggs and yeast mixture, stir well, then add all the remaining flour. Beat with a wooden spoon until the mixture is smooth. Chill for 4 hours.
4. Roll the dough out onto a floured board and use a rolling pin to roll it into a 10" by 18" rectangle. Spread the dough with a little bit of butter all over. Fold the dough in half.
5. Cut the folded dough with a biscuit cutter and place in metal pans with the rolls almost touching. Allow to rise for about 1-1 1/4 hours.
6. Preheat oven to 375° and bake rolls for 20-25 minutes.
NOTES : I actually used to make these a lot because they could be made in the morning, put into the refrigerator to chill the dough, then about 2 hours before guests arrived I'd roll it out, cut them, allow them to rise, and bake them just as guests arrived. It made the house smell wonderful! And they're absolutely delicious.
Per Serving: 243 Calories; 9g Fat (32.4% calories from fat); 5g Protein; 36g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 174mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
Monday, August 20, 2007
Recipe: Hugh Carpenter
1/2 cup unsalted butter
1 teaspoon Chinese chili sauce
1/2 teaspoon Sichuan pepper
8 cloves garlic -- finely minced
1 bunch chives -- minced
1/3 cup cilantro -- minced
1 whole French bread loaf
1/2 cup Parmesan cheese -- grated
1. In a small saucepan, heat butter, chili sauce, Sichuan pepper and garlic. When it has begun to bubble around the edges and the butter is melted completely, remove from the heat and stir in the chives and cilantro.
2. Split the bread loaf in half lengthwise. Brush on a thin layer of the butter sauce. Add a generous amount of cheese to the half. Shake the bread a little to even distribute the cheese. Repeat with second half.
3. Heat oven to broil and toast until golden brown. WATCH CAREFULLY so it won't burn. Cut into slices and serve.
NOTES : If you don't want to use the Sichuan pepper, or you don't have it, that's fine. But the bread needs the Chinese chili sauce. It's available in most grocery stores - a clear plastic bottle, white printing, with a rooster on it. That's the best brand. I think the butter will make more than enough for two loaves of bread, but that depends on how thick you want the butter!
Per Serving: 288 Calories; 15g Fat (46.1% calories from fat); 8g Protein; 31g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 443mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.
To view a printable recipe, click on title at top.
Sunday, August 19, 2007
A couple of hours later, using a smallish cookie sheet that's just the same size as the Ziploc bag, I lay a soup bag on the sheet and place it in a level place in the freezer. The levelness is critical because you don't want to stand up bags later that are heavier weighted at one end. They cause problems in the "library." I carefully straighten the bag first, so corners aren't crinkled (wrinkled corners will sometimes crack in the freezer if you juggle the frozen "flats" around now and then. Once frozen solid, another bag goes onto the sheet and I continue until all bags are frozen. Once frozen the bags stand upright in the "library." Much easier to handle. Much easier to see. Much easier to remove from the shelf too.
Posted by Carolyn T at 9:00 AM
Saturday, August 18, 2007
There's only one caution: be sure to use low-sodium broth because the broth mixture is reduced (boiled down to a fraction of its original volume) and salted broth would concentrate that salt. Not good - unless you use low sodium. But this is a wonderfully aromatic dish, and anything placed atop a mound of garlic mashed potatoes is bound to be delicious.
Recipe: Adapted from a recipe in Bon Appetit, 2001
SAUCE & FISH:
2 tablespoons olive oil
1/2 medium onion -- chopped
1/2 cup carrot -- chopped
3/4 cup celery -- chopped
2 whole garlic cloves -- minced
1 tablespoon tomato paste
1 cup white wine
4 cups low sodium chicken broth
1 cup crushed tomatoes -- in puree
1/2 cup fresh orange juice
1/3 cup lemongrass -- chopped
1/4 cup low sodium soy sauce
4 sprigs fresh thyme
1 whole bay leaf
2 pounds halibut fillets
1/2 cup balsamic vinegar
1 tablespoon unsalted butter
1 1/2 pounds potatoes -- Yukon Gold preferred
5 whole garlic cloves
2/3 cup buttermilk
1/2 cup mixed herbs -- fresh, chopped (your choice)
1 whole lemon
1/4 cup fresh parsley -- minced
3 whole garlic cloves -- minced
1. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot and garlic; sauté until brown, about 10 minutes. Add tomato paste and cook 2 minutes. Add white wine and simmer until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, orange juice, lemongrass, soy sauce, thyme and bay leaf, and simmer until mixture is reduced to 3 cups, about 50 minutes. Discard bay leaf. Season sauce with salt and pepper.
2. Preheat oven to 350°. Sprinkle halibut with salt, pepper and cayenne pepper. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add fish to skillet and cook until brown, about 2 minutes per side. Transfer fish to plate. Pour off oil from skillet. Reduce heat to low. Add balsamic vinegar to skillet; simmer 1 minute. Add sauce. Whisk in butter. Season with salt and pepper. Pour sauce into 13x9x2-inch glass baking dish. Place fish atop sauce in dish. Bake until fish is opaque in center, about 10 minutes.
3. Divide potatoes among 6 plates. Top potatoes with fish and sauce. Sprinkle with Gremolata and serve immediately.
4. POTATOES: Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot. Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.
5. GREMOLATA: Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. (Can be made 6 hours ahead. Cover and refrigerate.)
Serving Ideas : This could be almost a complete meal, but it's also nice served with a few asparagus spears, or steamed broccoli on the side. A lightly dressed green salad is a nice accompaniment.
NOTES : This recipe appeared in the April 2001 Bon Appetit magazine. I lightened it up just a little bit, although it was a fairly low-calorie and low-fat dish to begin with. Be sure to use the low-salt ingredients mentioned. If you don't have them, don't add any additional salt as the recipe mentions.
Per Serving: 444 Calories; 11g Fat (22.4% calories from fat); 45g Protein; 38g Carbohydrate; 4g Dietary Fiber; 55mg Cholesterol; 961mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Friday, August 17, 2007
Recipe: From Mary Wilfert, a friend of my mother's, about 1970.
Serving Size : 12
1 pkg German chocolate cake mix
12 oz chocolate chips
1/2 c walnuts -- chopped, or pecans
4 tsp sugar
1 tsp cinnamon
1. Heat oven to temperature indicated on package.
2. Prepare cake mix as specified on the box. Pour into a greased & floured 9 x 12 inch cake pan. Sprinkle the chocolate chips and nuts over the top of the batter. Then sprinkle cinnamon and sugar on top of that. Bake as directed on cake box and set on a wire rack to cool.
3. Cake will keep in a sealed cake tin for several days, if it lasts that long.
NOTES : Cake mixes were new in the 1970's, so almost every dessert was made with them. Once I had this cake, it became one of our family's favorites. In fact, my daughter Dana usually requests this cake on her birthday. I have used regular chocolate cake mix if I didn't have the German chocolate variety.
Per Serving : 289 Calories; 14g Fat (40.4% calories from fat); 4g Protein; 43g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 189mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat; 3 Other Carbohydrates.
Thursday, August 16, 2007
Recipe from: Our House South County Cooking School
BLUE CHEESE SPREAD:
1 cup mascarpone cheese -- softened
2 tablespoons heavy cream
4 teaspoons lemon juice
2 teaspoons fresh thyme -- minced and crushed
1/2 teaspoon salt
1 teaspoon black pepper -- freshly ground
1/4 teaspoon cayenne
2 cups blue cheese -- crumbled
30 slices baguette bread -- nut or raisin, toasted lightly
2 large apple -- thinly sliced
4 teaspoons honey
3 cups watercress -- leaves only
1. CHEESE: Mix mascarpone, cream, lemon juice, thyme, salt, pepper, cayenne together in a medium bowl. Gently stir in blue cheese. Cover and chill until ready to serve.
2. CROSTINI: Allow cheese spread to warm to room temperature, then spread it onto the toasted bread slices. On half of the blue cheese spread, place thin apple slices, and on the other half lay a few pieces of watercress, pushing it on slightly so it will adhere. Drizzle the honey over the top and serve.
Serving Ideas : You can't assemble this ahead, but it doesn't take much time to assemble if you have everything ready in small dishes. A tray of these will keep at room temperature for about an hour. AND, leftovers the next morning are just fine. NOTES : This sounds kind of ho-hum. But the combination of the mild blue cheese spread with the fresh, crispy apple slices, the watercress for crunch, and the drizzle of honey makes it sublime. I buy La Brea Bakery's pecan and raisin bread, slice it thin, toast it for about 8-10 minutes at 350. This is best with some kind of fruited bread.
Per Serving (excluding unknown items): 123 Calories; 5g Fat (38.1% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 280mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
To view a printable recipe, click on title at top.
Wednesday, August 15, 2007
Source: Rick Bayless, restaurateur, from his book Authentic Mexican
1 lb zucchini -- (about four small)
1 1/2 cups corn kernels, fresh if possible
1/2 whole onion -- thinly sliced
2/3 cup heavy cream (or use fat-free half and half) - optional
1 whole poblano pepper -- roasted, seeded, peeled and cut in thin strips
1 tsp salt
1 Tb butter
1 Tb vegetable oil -- or vegetable oil
1. Chop the zucchini in large chunks (about 3/4 inch to 1 inch) and set aside. Prepare onions ahead and set aside. Grill the poblano chile directly on a gas flame, cool, remove skin, then cut into small strips.
2. Using a very large skillet, heat butter and oil until very hot. Add zucchini and toss until tender. Remove the zucchini from the pan with a slotted spoon, allowing it to drain well. In the remaining oil and butter, fry the onion slices until soft and sweet, then add the corn and pepper slices. Add the zucchini and cream and cook until nice and hot. Taste for salt and pepper and serve.
To view a printable recipe, click on title at top.