Thursday, November 29, 2007
Wednesday, November 28, 2007
Tuesday, November 27, 2007
Roasted Garlic Chicken and Potatoes
INGREDIENTS: 1 Idaho or Russet potato
1 Sweet Potato
10 - 12 cloves of fresh garlic, unpeeled
2 chicken breasts with skin on and bone in
4-5 sprigs fresh rosemary
4-5 sprigs fresh thyme
extra-virgin olive oil
DIRECTIONS: Preheat oven to 400 degrees F. Spray a 9 x 12 baking pan with non-stick cooking spray. Wash the potatoes. Peel the sweet potato. Leave the russet unpeeled. Cut both potatoes into chunks and put in the baking pan. Scatter the garlic over the potatoes. Place the chicken breasts in the center, moving any potatoes out of the way so they're not under the chicken. Salt and pepper everything to your liking, lay the sprigs of herbs over the potatoes and chicken, then drizzle olive oil over all. Bake for 30-35 minutes, or till chicken is done. (The herb leaves will fall from the stems as the dish cooks.) To eat the roasted garlic: just squeeze the garlic "paste" from the shell, right into your mouth, or spread it on a baguette slice.
Sunday, November 25, 2007
In the November 2002 issue of Food and Wine magazine, Dana Cowin, then food editor, authored an article entitled, "One Person's Quest for the Perfect Apple Pie." It was the chronicle of her search to duplicate the apple pie of her childhood. She was patiently assisted in this quest by author and cook Peggy Cullen, who, after 9 attempts, was successful in recreating a pie that satisfied Dana. I have made this pie three times. The first two times I followed the recipe exactly except for using different apples (her recipe uses Golden Delicious apples). It was outstanding, but then how could it not be with 2 sticks of butter -- one in the filling and one in the crust, in addition to 1/2 cup vegetable shortening? For this pie, , I halved the butter in the filling and used a different pie crust recipe to reduce the fat somewhat. I also reduced the sugar in the filling, used frozen apple juice concentrate and added a bit of brandy. The pie was every bit as good. This is an outstanding recipe, but it does take a little work. I think it's worth the effort for the wonderful deep flavor you get from precooking the apples and reducing the sauce before making the pie. I usually make this pie with a double crust; however, my original plan was to bake an apple crostada and a pumpkin pie for Thanksgiving. I inadvertently used the crostada crust for the pumpkin pie, so decided to make a regular apple pie instead of a crostada. The crostada called for a crumble topping which I had already made, so I used it for this pie. It was absolutely delicious!!
Friday, November 23, 2007
Ginger Cream Topping for Pumpkin Pie (and other pies too)
1 cup heavy whipping cream, very cold.
1/2 cup Mascarpone (or 6 Tbsp. Mascarpone substitute, see recipe below)
1/4 cup 10 X sugar
1/2 tsp. dried powdered ginger
1-1/2 tsp. brandy (optional)
1 tsp. vanilla powder or vanilla extract
3 Tbsp. finely chopped crystallized ginger
DIRECTIONS: Chill beaters and small deep bowl for about 15 minutes, preferably in the freezer. Whip the cold heavy cream (be sure the carton says heavy whipping cream -- there is a difference in creams) till it's stiff. Set aside in fridge. In medium bowl, whip the Mascarpone (or substitute) till it's smooth and creamy. Add the sugar and powdered ginger and whip again till it's smooth and creamy. Add the brandy, vanilla and crystallized ginger and whip again till ingredients are incorporated. Add the whipped cream and beat till everything is incorporated.
Refrigerate till ready to use.
8 oz. cream cheese
3 Tbsp. sour cream
2 Tbsp. heavy whipping cream
Beat everything together till it's smooth. (If you can find and afford mascarpone, please buy it as there is really no substitute that comes close enough to the real thing.)
8 oz. cream cheese
3 Tbsp. sour cream
2 Tbsp. heavy whipping cream
Beat everything together till it's smooth.
Wednesday, November 21, 2007
Tuesday, November 20, 2007
Pate Sucree (Basic Sweet Dough)
INGREDIENTS: 1 cup all-purpose flour
1/3 cup sugar (I used 1/4 cup)
pinch sea salt
1/3 cup butter, cold, cut into small pieces
1 egg yolk
2 - 4 Tbsp. heavy cream
DIRECTIONS: Put the flour, sugar and salt into the bowl of a food processor and pulse briefly to combine. Add the butter and pulse quickly until the butter is "cut" and the mixture looks and feels like pebbles. Add the egg yolks and half the cream and pulse to incorporate. Keep adding cream (up to 4 Tbsp. total) and pulsing until the dough starts to come together. Remove from the mixer, form into a ball, wrap in plastic and refrigerate overnight.
Butter Pie Crust for One-Crust Pie
INGREDIENTS: 1-1/3 cups all-purpose flour
1/4 tsp. sea salt
1 tsp. sugar
8 Tbsp. unsalted butter, cold, cut into small pieces
1 egg yolk, cold
1/2 tsp. apple cider vinegar
1/4 cup ice water
DIRECTIONS: Pulse flour, sugar and salt in food processor (or mix with whisk in large bowl). Add butter and pulse till mixture is like cornmeal, with maybe some of the butter like pea size (or cut in butter with pastry blender). Combine the water, yolk and vinegar in a small cup or bowl and slowly add to the flour mixture. In food processor, pulse till it comes together. By hand, toss with fork as you add the liquid. This is where you have to be attentive. Don't add any more liquid than the flour needs to hold it together, so don't be too quick to add liquid. Once it comes together in a ball, wrap it in plastic wrap and refrigerate for 1 hour or longer. I make my dough several days ahead. You can also freeze this; put it in the fridge the night before you need it. This dough has a nice flavor and is tender and a little flaky, but not as flaky as a shortening crust.
Monday, November 19, 2007
Sunday, November 18, 2007
Last night, we had friends for dinner and I got to use the saffron that I bought at World Market in Knoxville. After researching what seemed like hundreds of paella recipes, I definitely decided since I'm not Spanish I really didn't care much about making authentic paella. Because I had definite ideas in mind for what to put in my paella, I decided to strike out on my own. For one thing, I didn't want white rice. Now I know everyone makes paella with white rice, but I wanted to use brown rice. Brown rice has fiber, vitamins and is more slowly absorbed into your body, so is slightly less glycemic than white rice. A friend gave us a bag of California brown rice, and it's very good so I decided to use it in the paella. (I read all the pros and cons on rices -- don't use arborio rice, don't use American rice, etc., but I really didn't think a Hungarian-German and an Italian would know they weren't eating authentic Spanish short-grain rice in their paella.) I decided to use boned chicken thighs instead of breasts or mixed pieces. I wanted this to be easy to eat and moist, tender chicken. However, if I do it again I might leave the skins on the thighs and the bones in, because, first, the chicken won't stick to the pan, and second, the bone adds additional flavor -- and, really, it's not terribly messy to cut into a chicken thigh.) I didn't want peas; I wanted artichokes. And I wanted to be careful with the seasonings. (The last time I made paella, I didn't have saffron, so I used turmeric. It was a disaster, but everyone was polite and said it was good. To make matters worse, I used too much turmeric, and I could barely eat it myself. I still can't believe anyone else ate it.) I was a nervous wreck over this paella, and became more so when the rice just wouldn't cooperate. After an hour on the stove, it was still crunchy. But when I finished it in the oven, covered, it came together and was very tender and had absorbed all the flavors -- which is what it's supposed to do. Paella is really a rice dish, and the meats and seafood you put in are supposed to be inconsequential. The Spanish focused more on the rice for this dish than anything else. The way to get the rice to absorb the flavors of the broth and seasonings is to first toast it in olive oil and then slowly add the liquid. It needs to be cooked in an open pot over a low heat. The slow open cooking method is what does the trick. But it takes patience. I started it too late, since I've never used this method of cooking it before and wasn't aware of the time difference in cooking the rice. So we ate a little late, but we had a good time while we waited for our dinner. And I know it was good -- not only because I liked it, but also because Guy -- finicky Guy -- liked it, and the other two men had second helpings.
Judy's Brown Rice Paella
INGREDIENTS: 6 Tbsp. extra-virgin olive oil, divided use
2-1/2 tsp. sea salt, divided use
1/2 tsp. paprika
1/2 tsp. chipotle chile powder
1-1/2 tsp. oregano
3/4 tsp. black pepper, divided use
10 chicken thighs, boned with skins or skinless boneless cut into chunks
1/2 cup dry white wine, drinking quality
1/2 tsp. saffron threads
2 cups Spanish or sweet onions, coarsely chopped
1 Tbsp. chopped fresh garlic
1-1/2 cups brown rice
1 bay leaf
3 pinches of crushed hot red pepper flakes
14.5 oz. can fire-roasted tomatoes (I used Muir Glen)
1 quart chicken broth
13.75 oz. can quartered artichoke hearts in water (or use frozen artichoke hearts, if you prefer)
2 roasted red peppers, coarsely chopped (I used homemade, 1 red and 1 gold, but you can use purchased if you prefer)
1 lb. cooked Italian sausage, hot or sweet, cut into 1" chunks (I used a mixture of hot and sweet)
About 30-35 fresh Littleneck clams, scrubbed and rinsed
1 lb. large fresh shrimp, shucked and deveined
1 doz. or more fresh mussels, scrubbed and rinsed (I couldn't get mussels this time, no one had them)
DIRECTIONS: In 1 gallon resealable plastic bag, mix 2 Tbsp. oil, 1 tsp. sea salt, paprika, chile powder, oregano, black pepper and chicken pieces. Close bag and massage till spices are well distributed over the chicken pieces. Refrigerate for several hours, the longer the better. (After I marinated the chicken in the morning, I cut up all the vegetables, shucked the shrimp, cleaned the clams, and basically got all the ingredients lined up for the paella. I started cooking it at 4:30 pm, so the chicken marinated about 7 hours. Having everything ready made the cooking process much easier. Also, when I boned the thighs, I cut out a lot of the fat pieces, which made nice lean thigh pieces. The reason I used thighs instead of breasts is because the thighs hold up better in a longer cooking process, whereas the breasts tend to dry out.)
Crush the saffron in a mortar and pestle and add it to the wine in a small bowl or cup. Set aside. In a heavy 3-quart saute' pan, heat 3 Tbsp. oil and saute' the chicken pieces for about 5 minutes each side, or till browned and partly cooked. Remove chicken to a bowl, cover and refrigerate. Add 1 Tbsp. oil to the pan and saute the onions on medium-low heat for 20-25 minutes, till nice and golden and limp. If they start to burn, turn the heat to low. You don't want them burned, so watch them closely. The bottom of the pan may look burnt to you, especially if you use the boneless chicken, but don't worry, it'll be fine.
Add the garlic and stir for a minute or so, then add the rice and coat it well -- let it "toast" for a few minutes. Add the wine which has now turned yellowish from the saffron, and turn the heat up a tad. Add 1-1/2 tsp. salt, 1/4 tsp. pepper and the bay leaf. Let the wine bubble up, and as it does, scrape the burned bits off the bottom of the pan with a spoon or spatula. You may have to do this for a few minutes before the wine loosens them all up. Be sure you get them all, because there's tons of flavor in those bits! When the rice has absorbed the wine, lower the heat and add the juice from the tomatoes, pressing the lid down on the tomatoes to get as much juice as possible. Let the rice absorb the tomato juice, then add about 1 cup chicken broth and stir and let it absorb. Continue to cook, stir, and add broth as needed without covering the pan, for the next hour. Take your time with this process because this is how the rice gets all the flavor.
After the rice has cooked for an hour, taste the broth and adjust seasonings if necessary. Preheat oven to 425 degrees F. Put the chicken into a 4-quart or larger glass or metal pan (I used an Anchor Hocking 10.5 x 14.75, 4 quart ovenware pan which was the perfect size for this amount; however, if mussels had been available, or if I had used skin-on bone-in thighs, it would have been too small.) Pour rice and broth over chicken, add 1 cup hot water, cover with tinfoil and bake in oven till rice is almost tender, about 20 minutes. Remove the pan from the oven, Add artichokes, red peppers, tomatoes and sausage and more hot water if needed. Cook, covered, for an additional 10 minutes. Remove pan from oven, add parsley, clams and shrimp and more hot water if needed. Cook, covered, for an additional 15-20 minutes, or till clams have opened. Serve with garnish of fresh parsley. Yield: 8-10 servings
Saturday, November 17, 2007
Capuccino Walnut Biscotti
INGREDIENTS: 2/3 cup chopped walnuts
1/2 cup unsalted butter (you may substitute oil if you like)
2 Tbsp. coffee brandy, such as Kahlua
3 Tbsp. instant coffee granules (decaf is ok--or use 1-1/2 Tbsp. Espresso if
2 large eggs
3/4 cup + 1 Tbsp. sugar
1 tsp. pure vanilla extract
2-1/4 cups + 2 Tbsp. all-purpose flour, unbleached
1/4 tsp. sea salt
1 tsp. cinnamon
1-1/4 tsp. baking powder
1 cup chocolate chips
DIRECTIONS: Have all ingredients at room temperature before starting. Preheat oven to 350 degrees F. Toast walnuts in pie plate or small baking pan for about 10 minutes, or till just lightly toasted and starting to give off an aroma. Cool. In small glass bowl, heat butter on medium in microwave for about 1 minute, or til almost melted. It will continue to melt after you remove it from microwave. In small cup, dissolve coffee granules in coffee brandy. In medium bowl, whisk the flour, salt, cinnamon, and baking powder. Line a large baking sheet with parchment paper.
In large workbowl of stand mixer with paddle attachment combine the eggs, sugar, butter, coffee mixture and vanilla. Beat till fluffy, scraping bottom and sides as needed. Add the flour mixture and stir till a dough forms. Do not overbeat at this point. Stir in the chips and nuts. Take the dough by large spoonfuls and drop it onto the parchment, as shown below:
It looks pretty sloppy, doesn't it? Don't worry. Run your hands under cold water and with wet hands, shape the blobs of dough into a log, as below:
I made three logs. The width of the logs is basically going to be the length of your cookies, so make the logs as wide as you want your cookies long. They will spread a little, so account for that. I wish I had done 2 logs, wider, but what I ended up with is a lot of small cookies -- which is ok, but for dunking, the longer cookies are better.
Bake the biscotti 25-30 minutes at 350, or till firm to the touch and starting to crack on the tops. See the cracks below?
Let the biscotti cool on the baking sheet for about 10 minutes, then carefully, very carefully transfer them to a cooling rack where they should completely cool -- at least 1 hour. (Problems with shredding and breaking come from trying to cut warm biscotti.) After they are completely cooled, cut them in slices about 1/2" thick, or to your preference. Arrange the slices, cut side down, onto the same baking sheet, with or without the parchment. Bake at 325 degrees F. for 10 minutes each side, or till crisp and slightly browned. Transfer to wire rack to cool.
Optional chocolate dip: Line a baking sheet with wax paper. Heat about 8 oz. chocolate chips (I used Hershey's Special Dark) with 1 Tbsp. fat-free Half and Half, or heavy cream, or regular Half and Half) and 2 tsp. butter. You can do this in the microwave, or in a Pyrex cup in a pot of hot water. (I prefer doing it on the stove because I do as little in the microwave as possible. If you research microwaves and the dangers, you will agree with me. Microwaves completely destroy any food value and make molecular changes to whatever you heat in them. In my thinking, they are very scary things that we all seem to overuse.) Any way, you pick your method for heating the chocolate, but be careful because chocolate doesn't like high heat. Stir it to get it smooth. If it's too thick and grainy, just add some more liquid and stir, stir, stir. When you get the chocolate the way you want it, dip your biscotti into it, concentrating more on the one side -- if you put it all around, you'll have trouble with it sticking to everything. Just concentrate on the top and sides and leave the bottom out of it as much as possible. Lay the dipped biscotti onto the wax paper. When sheet is filled up, put it in the freezer for about 10 minutes to harden the chocolate quickly. Remove from freezer and store the way you want -- or eat them up. They're pretty darned good.
Friday, November 16, 2007
A word about the white chocolate (if you decide to use the dip): Buy a good-quality white chocolate, one that lists cocoa butter as a main ingredient. If you've never liked white chocolate, it could be that you've never tasted white chocolate made with cocoa butter.
Ginger Almond Biscotti
INGREDIENTS: 3/4 cup whole almonds with skins
1/2 cup crystallized ginger
1 cup unbleached all-purpose flour
1/2 cup sugar
1 teaspoon powdered ginger
1/2 tsp. sea salt
1/4 tsp. baking soda
1 large egg
1 large egg white
1/2 tsp. pure vanilla extract
6 oz. white chocolate chips
2 tsp. fat free half and half, or heavy cream, or milk
DIRECTIONS: Have all ingredients at room temperature before starting. Preheat oven to 300 degrees F. In a shallow baking pan, toast almonds in middle of oven about 10 minutes, or till lightly toasted. (I used the same pan that I baked the biscotti in for this.) Cool nuts and very coarsely chop. Finely chop the crystallized ginger.
My Henckel Santoku knife made short work of these chores. When you chop the nuts, do it carefully. If the knife hits the nut just so, it will fly across the room.
Spray a 1-1/2 quart Pyrex loaf pan with non-stick cooking spray. Line the pan with wax paper that hangs over the sides.
Into a medium bowl, whisk together the flour, sugar, ground ginger, salt and baking soda. In the workbowl of a stand mixer with paddle attachment beat together the whole egg, egg white and vanilla. Stir in the flour mixture just till combined. Stir in almonds and crystallized ginger. This mixture will be very very sticky. You don't want to try and knead it or do anything with it except put it into the pan. Just drop it in with your spatula in globs and roughly smooth it out but don't worry about it being perfect, because it will spread when it bakes. Bake in the middle of the oven until pale golden, about 45 minutes. This is what it will look like when it comes out of the oven:
Turn it upside down and pull off the wax paper. Turn it right side up and let it cool on the rack for at least an hour, or till thoroughly cooled.
Remove the loaf to a cutting board and, using a sharp knife (I used by Henckel bread knife), cut slices crosswise about 1/4" thick.
For the white chocolate dip, melt 6 oz. white chocolate chips in pyrex bowl over simmering water till melted and thin enough to dip. I added 2 tsp. fat free half and half and 1 tsp. butter. If the white chocolate looks grainy and thick, just add some more half and half, cream or milk and stir till smooth. Dip the biscotti, one at a time, in the melted chocolate mixture, then lay them on a cookie sheet that has been lined with wax paper. When all have been dipped, place the sheet in the freezer for 5-10 minutes to quickly harden the chocolate, then remove and store as desired. I freeze all my cookies because they keep better, but you can also store biscotti in an airtight container at cool room temperature for about 2 weeks.
Thursday, November 15, 2007
Smoked Paprika Roasted Salmon with Wilted Spinach
INGREDIENTS: 1/4 cup orange juice
2 Tbsp. + 1 tsp. olive oil, divided
2 tsp. McCormick Gourmet Collection Thyme leaves, divided
2 lbs. salmon fillets
1 Tbsp. brown sugar
1 Tbsp. McCormick Gourmet Collection Smoked Paprika
1 tsp. McCormick Gourmet Collection Saigon Cinnamon
1 tsp. grated orange peel
1/2 tsp. McCormick Gourmet Collection Sicilian Sea Salt
1 bag (10 oz.) spinach leaves
DIRECTIONS: Mix orange juice, 2 Tbsp. of the oil and 1 tsp. of the thyme in small bowl. Place salmon in large glass dish. Add marinade; turn to coat well. Cover. Refrigerate 30 min. or longer for extra flavor. (I marinated for 1/2 hour and couldn't taste any of the marinade, so I think a longer marinating -- 2-3 hours would give better results. Also, I put everything in a plastic resealable bag instead of a dish.)
Mix sugar, paprika, cinnamon, orange peel, remaining 1 tsp. thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade. Rub top of salmon evenly with smoked paprika mixture.
Roast salmon in preheated 400 degree F oven 10-15 minutes, or til fish flakes easily with a fork. Meanwhile, heat remaining 1 tsp. oil in large skilled on medium heat. Add spinach; cook and stir 2 min., or til wilted. Serve salmon over spinach. Serves 8.
Wednesday, November 14, 2007
Cinnamon-Whole Wheat Peanut Butter Cookies
3/4 cup unsalted butter + 1/4 cup Smart Balance Buttery Spread (or 1 cup unsalted butter)
1 cup sugar + 1 Tbsp. Stevia Plus (or 1-1/2 cups sugar)
2 Tbsp. molasses
2 Tbsp. honey
1-1/4 cups peanut butter
2 large eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
1-1/3 cups all-purpose flour + 1-1/3 cups whole wheat flour (or 2-2/3 cups AP flour)
3/4 tsp. cinnamon
1-1/2 tsp. pure vanilla extract
1 large Mr. Goodbar (8 oz.) + 1/3 cup chocolate chips (I used Hershey's Special Dark)
Cinnamon sugar topping: 1/4 cup sugar, 1 Tbsp. cinnamon
DIRECTIONS: Preheat oven to 350 degrees F. Have all ingredients at room temperature before starting. Line baking sheets with parchment. Chop Mr. Goodbar in small pieces. Whisk flour, baking powder, baking soda, salt, and cinnamon in medium bowl till well combined.
Cream Butter till light. Add sugar gradually, then Stevia (if using), molasses, honey, and peanut butter and beat till fluffy. Add eggs one at a time and continue to beat. On low speed, stir in flour mixture, vanilla, Mr. Goodbar and chips, just till combined. Drop about 1 rounded tablespoonful of dough onto prepared baking sheet, flatten slightly and sprinkle with cinnamon-sugar mixture. Continue with remaining dough. Bake 12-14 minutes, till set and cookies test done. Insert toothpick in center of a cookie -- if it returns clean, or with just a few crumbs, they are done. Cool in pan 5 minutes before transferring to wire rack.
Yield: About 5 dozen cookies
Tuesday, November 13, 2007
Pecan Pumpkin Butter Oatmeal Cookies
INGREDIENTS: 3 Tbsp. unsalted butter
1/2 cup sugar
2 tsp. molasses
1 Tbsp. Stevia Plus (or add another 1/2 cup of sugar, making 1 cup total)
1 tsp. pure vanilla extract
3/4 cup Muirhead Pecan Pumpkin Butter (or homemade--see my post)
1/2 cup unsweetened applesauce
1/2 cup all-purpose flour
1 cup whole wheat flour
1/4 tsp. sea salt
1 tsp. baking soda
1/2 tsp. cinnamon
3 cups quick oats, uncooked
1/2 cup crystallized ginger chopped fine
1/2 cup chopped toasted pecans
3/4 cup raisins soaked in hot amaretto liqueur for 1 hour, then drained
DIRECTIONS: Have all ingredients at room temperature before starting. Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper. Drain raisins, discarding liquid or reserving for other use. In large mixing bowl, beat together butter and sugars until creamy. Add eggs, vanilla, applesauce and pumpkin butter. Beat well. Combine flour, baking soda, cinnamon and salt and add to wet mixture with oats, raisins, nuts and ginger, stirring just till combined. Drop by rounded spoonfuls onto ungreased cookie sheet and flatten dough if desired. Bake 12-15 minutes or til golden brown. Cool several minutes on cookie sheet and move to wire rack to finish cooling. Makes about 4-1/2 dozen cookies. (For original recipe, go to this link: http://www.muirheadfoods.com/.
On a lighter note, I found a great buy at our local Harris Teeter food store -- crystallized ginger for $2.99. It was a very nice sized box, too.
Monday, November 12, 2007
Chicken Tender Piccata
1/2 lb. chicken tenders
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. Smart Balance buttery spread (not the lite version) + 1 Tbsp for sauce
2 Tbsp. extra-virgin olive oil
1/4 cup dry white wine
2 Tbsp. fresh lemon juice
1 Tbsp. capers with juice
optional garnish: 3 slices of lemon, halved; chopped fresh parsley
DIRECTIONS: Place chicken tenders between two sheets of waxed paper and pound thin with mallet.
In paper plate, combine flour, salt and pepper. Dredge chicken on both sides. Heat half the olive oil and half the Smart Balance over medium heat in a heavy skillet (if you have non-stick cookware, you can reduce the fats). Cook 2-3 minutes on each side, or til golden brown, adding the remaining fat when you flip sides.
Remove chicken to plate, cover with tinfoil and keep warm. Pour wine and lemon juice into pan, increase heat and cook till it boils and slightly thickens. Add capers, 1 Tbsp. Smart Balance, and chicken. Heat again till it boils. Place chicken on serving dish; pour sauce over. Garnish with parsley and lemon slices if desired. (This recipe may be used for veal or thin boneless pork chops, if desired.) Yield: 2 servings
Friday, November 9, 2007
Thursday, November 8, 2007
Here's what you do: For the rub, sprinkle on the ribs, in this order, according to your taste preferences: sea salt, pepper, cumin, crushed red pepper. (I use whole cumin seed and crush it in a mortar and pestle with the red pepper.) Wrap the ribs in heavy duty tinfoil with about 1/2 cup water. Put on a medium-hot grill (about 400 - 425 degrees F) for an hour, or until ribs are tender and water is almost evaporated.
I've been looking at rib recipes, and there are a few that have caught my eye. One is with coffee BBQ sauce. I'm going to sneak this in on Guy one day and hope he likes it. Then I won't be able to get him off that.
Tuesday, November 6, 2007
Italian Ce Ce Bean Soup
INGREDIENTS: 4 Tbsp. extra-virgin olive oil
1 Tbsp. minced fresh garlic
1 can drained ce ce beans (chick peas)
1 quart chicken broth (or more if needed)
About 8-10 large leaves of Romaine lettuce or 10-12 large leaves
of escarole, washed, dried and rough chopped
Fresh grated black pepper
Fresh grated Locatelli Romano cheese
DIRECTIONS: In a large (3-1/2 quart or larger) stockpot or saucepan, heat the olive oil over medium heat and add the garlic before the oil is hot. Saute the garlic very briefly, as it burns quickly. Add half a can of the ce ce beans that have been drained. Mash them with a potato masher or fork and just stir briefly with the garlic. Add the chicken broth, stir everything well, and bring to a boil. Add the lettuce which has been washed, dried and rough chopped, as below.
Lightly sprinkle with fresh grated black pepper, stir and let simmer for a few minutes. Add the remaining ce ce beans, simmer for about 5 minutes, no more. Serve in bowls with freshly grated Locatelli Romano cheese. BTW, chick peas are the main ingredient in hummus.