Archive for January, 2011
Bite-Size Lobster Rolls
Posted by: · Jan 31 2011 · Comments
This appetizer is so easy to prepare and delightfully tasty. I mean, who doesn’t like lobster rolls? Well, other than those who are allergic to shellfish. I encourage using fresh lobster tails instead of frozen as it makes a huge difference in the taste.
Ingredients:
- 4 lobster tails, shelled, cleaned and chopped into ½” pieces
- 1 tablespoon olive oil
- ¼ cup mayonnaise
- 2 tablespoon crème fraiche
- 1 tablespoon lemon juice
- 4 celery stalks, cleaned and diced into ¼ pieces
- 1 teaspoon paprika plus additional for dusting
- ½ – 1 teaspoon kosher salt, adjust according to your taste
- ¼ teaspoon freshly ground pepper
- 1.5 tablespoons butter
- 1 fresh French baguette, cut into ½” slices
- 1 tablespoon finely chopped chives
Instructions:
Heat oil over medium-high heat in a sauté pan. Add lobster and cook for 4 minutes, stirring frequently. Remove the lobster from the heat and let cool to room temperature.
Heat the butter in a large non-stick skillet over medium heat. Using a spatula, evenly coat the bottom of the pan with the butter. Lay the bread on the pan and cook until browned on each side, about 2 minutes per side. Remove and arrange on a serving dish.
In a small bowl combine mayonnaise, crème fraiche, lemon juice, celery, paprika, salt, pepper and lobster. Top each piece of toasted bread with a spoonful of this mixture. Sprinkle with chives and paprika and serve immediately. Makes about 16 generously spooned rolls.
Blue Cheese Beef and Puff Pastry
Posted by: · Jan 30 2011 · Comments
Homemade puff pastry takes a good amount of time to prepare. Feel free to use store bought pastry if you are crunched for time. This dish is somewhat of a combination of beef stew and beef pot pie. Absolutely wonderful!
Ingredients:
Pastry
- 1 ¾ cups all purpose four
- 1/4 cup cornstarch
- 1 cup soft butter, 2 sticks
- 3 ounces water
- 1/2 teaspoon salt
Beef
- 1 LB beef chuck, fat removed and chopped into 1” cubes
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup cream
- 1 cup red wine
- ½ cup beef broth
- ½ teaspoon salt, extra for seasoning
- ¼ teaspoon freshly ground pepper, extra for seasoning
- ¾ cup crumbled blue cheese
- 1 bundle chopped broccolini
- 1.5 cups frozen pearl onions
Instructions:
Start with the pastry 4 hours before starting the beef.
Mix the flour and cornstarch in a large bowl. Pile this mixture on a clean and dry work surface. Make a well in the middle of the flour and place ½ cup of the butter, the water and the salt. Kneed the mixture until a stretchy and cohesive dough forms. Cover with a kitchen towel and let sit at room temperature for one hour.
Roll out the dough on a floured surface to ½ inch thick. Place the remaining butter in the middle of the dough and fold the edges of the dough over the butter forming an envelope. Roll dough out again in a rectangle, about 10”X 5”, with the butter inside. Fold the dough over itself three times along the width of the rectangle. Roll out the dough into a rectangle again, fold over it three times, cover and refrigerate for one hour. Repeat this rolling, folding and refrigeration process two more times. After the last hour of refrigeration roll out the dough to 1/2 inch thick and cut into six 4” squares.
Pre-heat oven to 325.
For the beef, season with salt and pepper. Heat 1 tablespoon of olive oil over medium-high heat. Brown the meat for about 5 minutes, stirring frequently. The meat should still be pink on the inside. Remove the meat and set aside. Deglaze the pan with the wine and cook until reduced by half, about 4 minutes. Whisk in broth, cream and butter and cook for 6 additional minutes, stirring frequently. Reduce heat to medium. Fold in the cheese, broccolini, onions, meat, salt and pepper. Stir until the cheese is fully incorporated and melted into the mixture.
Spoon meat mixture into 6” tart pans. Top each with a pastry square. Cook for 20 minutes, or until the pasty is golden brown. Let cool for 5 minutes before serving.
Risotto Carbonara
Posted by: · Jan 27 2011 · Comments
On road trips I often ask my husband if he would like me to drive and he always quickly responds with, “No, I want to live.” My driving skills have become somewhat of a contentious topic in our household. The first week I owned my car I backed it up full speed into my husband’s truck, moving it 10 feet from where it was parked. My excuse – my stiletto got caught under the pedal. My car has been stuck in three feet of mud in the middle of a ranch in Montana, driven cross country four times, vomited in by my dogs on countless occasions and ticketed, well let’s just say a lot. The most recent addition to the saga of my car is the bumper. After two years of bailing into the trash cans outside of my garage in an effort to avoid hitting my husband’s car, the bumper finally gave away and fell off. I subsequently, and accidently drove over the bumper. The result is me as a temporary pedestrian with an adamant refusal to walk to the grocery store a mere ½ a mile away. This dish is the outcome of that refusal and a thorough scrounge through my pantry and refrigerator. Finally, my poor driving skills yielded something really good!
Ingredients:
- 4-6 cups store bought chicken stock, use more stock if you like a soupier risotto- I like to use 4 cups.
- 1 tablespoon olive oil
- 1 medium sized white onion, finely chopped or run through a food processor
- 1 cup Arborio rice
- 1 cup dry white wine
- 6 ounces bacon, cooked until crispy and roughly chopped
- ½ cup finely chopped parsley
- ¾ teaspoon kosher salt
- 1 cup finely grated parmesan cheese
- 1 tablespoon freshly grated lemon
- 1 tablespoon butter
- 1 egg, lightly beaten
Instructions:
Heat chicken stock in a medium size saucepan over low-medium heat.
In a large stockpot, heat the oil over medium- high heat. Add the onion and salt and sauté until transparent and tender, about 5 minutes. Stir in rice and cook for 2 minutes. Add wine and cook until wine reduces by half. Ladle ½ cup of warm stock onto the rice and stir constantly until liquid is absorbed by rice. Continue this process of pouring ½ cup portions of stock onto the rice and stirring until the rice reaches a creamy texture and you have used the majority of the stock- this takes about 20 minutes in total. Feel free to taste the rice every 5 minutes to determine if it is done and be careful not to overcook as risotto continues to cook for sometime after it is removed from the heat. Remove the rice from the heat and immediately fold in the cheese, bacon, parsley, lemon juice, butter and egg. Stir until the egg is completely incorporated into the rice. Serve immediately.
Creamy Cioppino with Yellow Squash and Brioche Croutons
Posted by: · Jan 26 2011 · Comments
Traditional Cioppino calls for fennel. This recipe replaces the fennel with yellow squash while still maintaining a pronounced licorice taste from the Pernod. Just a delightful and colorful dish!
Ingredients:
- 3/4 – 1 LB Cod fillet, sliced into 1 inch cubes
- 2 dozen clams, cleaned
- 2 dozen mussels, cleaned and de-bearded
- 3 tomatoes, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup finely chopped shallots
- 2 small yellow squash necks, roughly chopped
- 1 cup canned tomato sauce
- 2 cups store bought fish stock
- 1 cup finely chopped parsley
- 2 teaspoons kosher salt
-2 teaspoons Pernod liquor
- 1 tablespoon tomato paste
- ¼ cup cream
- 1 cup homemade croutons – chopped bread lightly broiled in the oven. I like to use leftover brioche or another sweeter bread
- ½ cup freshly grated parmesan
Instructions:
Over medium-high, heat oil and butter in a large stockpot. Add shallots, stir and sauté for 5 minutes. Stir in squash and continue to cook for 5 minutes, stirring frequently. Add tomatoes, tomato sauce, parsley, Pernod, salt and stock and bring to a boil. Reduce to a simmer and whisk in tomato paste. Add cream and simmer uncovered for 10 minutes. Pick through the mussels and clams and discard those that are already opened, even slightly. Add fish and remaining mussels and clams to mixture and continue to cook for 4-6 minutes or until the majority of the mussels and claims have opened. Discard mussels or clams that did not open t this point. Ladle Cioppino into shallow bowls and top with a handful of bread crumbs and cheese. Serve right away.
Caper Goat Cheese and Fennel Salmon Sandwich
Posted by: · Jan 25 2011 · Comments
I love capers, likely because they are so salty and I love salt. I would almost be tempted to salt my capers, but that would likely draw stares and a dramatic increase in my blood pressure. Here I have combined my salty favorite with the rich licorice taste of fennel. A perfect complement to a basic baked salmon filet.
Ingredients:
Fish
- 1 LB salmon filet
- 1 teaspoon caper juice, liquid in the caper bottle
- 1 teaspoon freshly squeezed lemon juice
Fennel
- 2 tablespoon olive oil
- 2 fennel bulbs, thinly sliced
- ¼ teaspoon freshly ground pepper
- ½ teaspoon salt
- ¼ teaspoon sugar
- 2 cups spinach
Goat Cheese
- 4 ounces plain goat cheese
- 1 teaspoon capers
- ½ teaspoon chopped dill
- ½ teaspoon lemon juice
- 2 tablespoons low fat ricotta
- 2 tablespoons heavy whipping cream
All in
- 4 toasted whole wheat buns or a whole wheat bread loaf cut into 4 inch long slices
Instructions:
Place fish in a non-stick baking dish. Coat with caper and lemon juice, cover and refrigerate for 30 minutes.
Meanwhile, combine goat cheese, capers, dill, lemon juice and ricotta in a food processor. Mix on medium speed until capers are fully incorporated into cheese. Manually fold in cream and set aside.
Pre-heat oven to 400°.
In a large non-stick skillet heat oil over medium-high heat. Add fennel, salt, pepper and sugar and stir frequently until fully cooked and slightly browned, about 20-25 minutes. Remove from heat and stir in spinach. Cover and set aside.
Remove fish from refrigerator and place on center rack of pre-heated oven. Cook for 10-12 minutes, or until flakey. Remove from oven and transfer filet to a large cutting board. Slice filet into 2 inch wide pieces.
Assemble sandwiches with one piece of salmon per bun, topped with caper goat cheese and fennel mixture. Serve immediately.
Chicken Stuffed with Mozzarella, Prosciutto and Parsley Oil
Posted by: · Jan 24 2011 · Comments
I often make this dish in the summer on the grill and without the bread crumbs. This version is perfect for the winter, crispy on the outside and warm and cheesy on the inside. I would also classify this as one of my easier dinners. In total, about 30 minutes.
Ingredients:
- 4 chicken breasts, trimmed of fat and pat dry
- 1 clove minced garlic
- ¼ cup finely chopped parsley
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- 4 ounces thinly sliced mozzarella
- 4 ounces prosciutto, thinly sliced
- 1 egg, beaten
- 1 cup fresh bread crumbs from a French baguette or sour dough loaf
Instructions:
Pre-heat oven to 425.
In a small bowl, whisk together 1 tablespoon olive oil, parsley and garlic. Set aside.
Using a small peering knife, cut a pocket into each chicken breast being certain not to cut all the way through the breast. Pour one teaspoon of parsley mixture into each pocket and use your fingers t to spread evenly in the pocket. Stuff each breast with a few slices of cheese and prosciutto. On a flat surface and using a meat pounder, gently pound each stuffed breast to ½”-3/4” thickness. Season each breast with the salt.
In a shallow bowl, beat the egg. Place the bread crumbs in a shallow bowl as well. Dip each breast in the egg, allow the excess to run off and then thoroughly coat with the bread crumbs. Use your fingers to press down the bread crumbs.
In a large non-stick sauté pan, heat the remaining tablespoon of oil over medium high heat. Add the chicken and cook for 3 minutes per side or until a nice golden crust has formed. Transfer the sauté dish with the chicken to the oven to finish off the cooking, about 4-5 additional minutes without turning. Serve along steamed green beans.
Nicoise Salad Sandwich
Posted by: · Jan 22 2011 · Comments
Every once in a while I splurge and make my own tuna salad with fresh ahi fillets. This recipe is infinitely better than the canned version and requires minimal effort…a perfect weekend lunch!
Ingredients:
- 2 ahi fillets, about ¾ LB’s in total
- 1.5 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 4 eggs
- ¼ cup light mayonnaise
- 2 teaspoons drained capers
- 8 Slices toasted whole grain bread
- 4 ounces sliced sharp cheddar cheese
- Mixed greens
Instructions:
Pre-heat oven to 375°. Place ahi fillets on a non-stick baking dish. Coat the fish with one tablespoon of the lemon juice, followed by ½ teaspoon of the salt. Cook for 7-9 minutes or until flakey and no longer pink in the middle. Remove fish from the oven and cool to room temperature.
Bring a medium sized saucepan halfway full of water to boil over high heat. Using a slotted spoon, add the eggs. Gently boil the eggs for 12 minutes. Remove the eggs from the heat and transfer to a bowl of iced water. Let eggs cool in iced water for 1 minute. Remove the eggs from the water and remove shells. Cut eggs into 1/4” disks along their width.
Using a fork, pull apart the fish into small shreds until it resembles the consistency of canned tuna. Ahi has a natural grain line that you can follow while pulling apart. Mix the ahi with the mayonnaise, capers, remaining ½ teaspoon salt and remaining 1.5 teaspoon of lemon juice.
Assemble the sandwiches with ½ cup ahi mixture then top with a few pieces of sliced egg, 2 slices of cheese and a handful of mixed greens. Makes 4 sandwiches.
Churros and Chocolate Fondue
Posted by: · Jan 21 2011 · Comments
A wonderfully crisp donut along a chocolate cognac fondue for dipping. Delicious, easy and perfect for a cocktail party. I like to place my fondue pot in the middle of my food spread so guests can dive in all on their own.
Ingredients:
Churros
- 2 cups water
- ½ cup sugar
- 1 teaspoon salt
- 3 cups flour
- 2 eggs
- Vegetable oil for frying
Fondue
- 2 cups whipping cream
- 8 ounces semi sweet chocolate, finely chopped
- ¼ cup sugar
- 2 tablespoons cognac
Instructions:
For the churros, whisk together water, 2 tablespoons sugar and salt in a small saucepan and bring to a boil over medium-high heat. Remove from heat and transfer to a standing mixer. Add flour and mix on medium speed until smooth. Add eggs and continue to mix for 2 minutes or until a wet dough forms. Remove contents from mixer and spoon into a pastry bag fitted with a fluted attachment. Pipe 5” long strips onto wax paper.
In a deep skillet, add enough oil to reach 2 inches in depth. Heat over medium-high heat. The oil will be ready for frying when you drop a touch of water on the oil and it hisses and spits. This can take a few minutes, so be patient. Once the oil is ready, use a slotted spoon to place the churro dough into the oil. Turn the churros frequently to ensure and even fry. Fry for 4-5 minutes or until golden brown. Remove the churros with the slotted spoon and place on paper towels to drain. Coat the churros with the remaining sugar and set aside.
For the fondue, heat the cream over low heat in a fondue pot. Add the chopped chocolate and whisk until the chocolate completely melts and incorporates into the cream. Whisk in sugar and cognac and cook for 2 additional minutes. Remove from stove and place pot over fondue heating source.
Arrange churros on a serving plate along hot chocolate fondue for dipping.
Roasted Brussels Sprouts and Radishes
Posted by: · Jan 20 2011 · Comments
This simple side dish looks beautiful on a plate and tastes just as good. I was pleasantly surprised to find how well these two vegetables go together. This recipe calls for pecans, but walnuts or pine nuts would be fine substitutes.
Ingredients:
- 1 teaspoon olive oil
- 1 teaspoon butter
- 2 cups roughly chopped Brussels sprouts
- 1 cup chopped radishes
- ½ teaspoon salt
- ¼ cup freshly grated parmesan
- ¼ cup chopped pecans
Instructions:
Pre-heat oven to 325°.
Heat oil and butter in a large non-stick sauté pan over medium-high heat. Add Brussels sprouts and radishes and coat with butter and olive oil. Sauté for 4 minutes, stirring frequently. Remove from heat and cool for 5 minutes. Stir in cheese, salt and pecans. Transfer ingredients to a cooking dish and bake for 25 minutes or until Brussels sprouts are slightly crispy.
Filet Mignon with Rosemary Blackberry Sauce
Posted by: · Jan 19 2011 · Comments
I adjust this recipe according to which berries are in season. The blackberries at my grocery store looked exceptionally good this time around, but feel free to substitute with raspberries, pitted cherries or huckleberries.
Ingredients:
Sauce
- 1.5 tablespoons room temperature butter
- 1 cup fresh blackberries- about 6 ounces
- ½ cup red wine
- ½ cup beef broth
- 1.5 teaspoon finely chopped rosemary
- 3 tablespoons Lingonberry jelly
- ½ teaspoon salt
- Freshly ground pepper to taste
- 1 teaspoon flour
Meat
- 4 fillets, about ½- ¾ LB’s each
- Salt and pepper
- 1 tablespoon olive oil
Instructions:
For the sauce, melt 1 tablespoon butter in a medium size saucepan over medium-high heat. Add blackberries and coat with butter. Add wine and broth and bring to a boil. Reduce to a simmer over low-medium heat, stirring frequently. Cook until liquid is reduced by half, about 4 minutes. Whisk in jelly, rosemary, salt and pepper and continue to cook for 2 minutes at low heat. Mix remaining butter and flour in a small bowl to form a paste. Whisk paste into sauce and cook until thickened, about 3 minutes. Remove from heat and cover.
Heat oven to 425°. Pat fillets dry and season with salt and pepper on both sides. Coat a large saucepan with olive oil and heat over high heat. Add fillets and cook for 3 minutes per side or until nicely browned. Transfer pan to oven and cook for an additional 6 minutes for rare or 8 minutes for medium – rare. Remove from oven, plate and top with blackberry sauce. Serve along sautéed greens, such as watercress or spinach.
