Digital Gourmet

Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime

2009-12-30T12:24:00.003-08:00

Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime

Fish sauce and dried shrimp add earthy flavor to this side dish. The glossy kaffir lime leaves bring a citrusy, floral aroma and taste to the dish—and look beautiful on the serving platter, too.

Yield:

8 Servings (As Part Of A Multi-Course Meal)

Ingredients

CHILE JAM
=============
1 2-inch square seedless tamarind pulp (from 16-ounce block; there may be some seeds), cut into pieces
1/2 cup (or more) hot water
1 1 1/4-inch-long piece fresh galangal or peeled fresh ginger, thinly sliced
3 cups vegetable oil
2 cups thinly sliced red onions
18 garlic cloves (about 3/4 cup), chopped
10 small dried red chiles (such as chiles de árbol), soaked in water 30 minutes, drained
1/2 cup small dried shrimp (about 2 ounces), soaked in water 30 minutes, drained
1/2 cup palm sugar
3 tablespoons fish sauce (such as nam pla or nuoc nam)
.
ASPARAGUS AND SNAKE BEANS
=============
2 tablespoons vegetable oil
2 garlic cloves, minced
1 pound slender asparagus spears, trimmed, cut into 2-inch lengths
6 ounces snake beans (Chinese long beans) or green beans, trimmed, cut into 2-inch lengths
4 kaffir lime leaves
1/2 cup low-salt chicken broth
1 teaspoon sugar

Directions

FOR CHILE JAM
Remove any seeds from tamarind pulp and place pulp in mini processor. Add 1/2 cup hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure 1/3 cup. Set aside.
Heat heavy large wok or skillet over medium heat. Add galangal and dryroast until charred and tender, stirring often, about 8 minutes; transfer to bowl. Heat oil in same wok over medium-high heat. Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain. Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal. Add chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal. Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth). Transfer paste to heavy medium saucepan. Mix in 1/4 cup reserved oil from wok and stir over medium heat until very hot. Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD: Can be made 1 month ahead. Transfer to bowl, cover, and chill.
FOR ASPARAGUS AND SNAKE BEANS
Heat oil in large wok or heavy skillet over medium heat. Add garlic and stir 30 seconds. Add asparagus, beans, and lime leaves; toss to combine. Add broth, sugar, and chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes. Transfer vegetables to bowl and serve.

Notes:

Barbacoa Burritos

2009-12-30T12:24:00.001-08:00

Barbacoa Burritos

Chipotle Mexican Grill describes their Barbacoa as a spicy shredded beef slowly braised in a chipotle adobo, cumin, garlic, cloves and oregano. It’s a delicious and flavorful beef that will can be used for a number of entrees including tacos, enchiladas and more.In Mexico, barbacoa is traditionally cooked in a pit and buried for hours with moist dirt. It’s often part of a wedding celebration and will be made with goat meat. If you want a nice twist, substitute pork roast for the beef. You can actually make them at the same time and offer up a nice variety.

Yield:

6-8 burritos

Ingredients

Barbacoa
===============
1/3 cup apple cider vinegar
3 Tbsp lime juice
3-4 chipotle peppers – canned
4 cloves garlic
4 tsp cumin
2 tsp oregano – dried Mexican variety is best
1 ½ tsp ground black pepper
1 ½ tsp salt
½ tsp ground clove
2 Tbsp vegetable oil
4-5 lbs beef roast (chuck roast is fine)
3/4 cup chicken broth
3 bay leaves
.
Pico de Gallo
===============
4 tomatoes – diced
½ cup red onion – diced
¼ cup cilantro – diced
2 Tbsp jalapenos – diced
2 Tbs lime juice
¼ tsp salt
.
Pinto Beans
===============
3 cans (15 oz each) pinto beans – canned are fine or make some fresh.
3 Tbs bacon fat – cook up about 4 pieces of bacon and you should have enough.
½ tsp oregano – dried Mexican variety is best.
.
Cilantro Lime Rice
===============
3 cups water
2 cups uncooked white rice
3 Tbsp butter
1 ½ tsp salt
1/3 cup cilantro – chipped
2 Tbsp lime juice
.
Burrito
===============
8 (12 inch) Flour Tortillas
Shredded Monterey Jack cheese
guacamole
sour cream

Directions

Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it’s smooth and creamy.
Cut the roast up into several smaller pieces and remove any excess fat.
In a large dutch oven, heat approximately 2 tbsp of oil and cook each side of the pieces of meat until lightly browned.
Pour the adobo sauce sauce over the meat and ad in the chicken broth and bay leaves.
Cover and let simmer for about 4 hours, turning every 30 to 40 minutes.
Uncover and cook an additional 1 to 2 hours until the meat is easily pulled apart.
While the baracoa is cooking, prepare the pico de gallo by combining all of the listed ingredients in a large bowl.
Let this chill in the refrigerator until everything is ready to serve.
In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano.
Simmer for 45 minutes stirring periodically. Cover and lit sit until you’re ready to assemble the burritos.
In another large sauce pan prepare the rice. Combine the water, rice, salt and butter.
Bring the water and rice to a boil and then cover.
Reduce the heat to low and simmer for 20 minutes.
Remove the cover and stir in the lime juice and cilantro. Cover and let sit until you’re ready to make your burritos.
To make your burrito, start with a warmed flour tortilla. This is best done on a dry skillet or in a ziplock bag in the microwave. It shouldn’t take more than a minute, but keep an eye it so you don’t overheat them.
Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo. If you’d like cheese, guacamole and/or sour cream, place that on top.
Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go. There’s a bit of an art to it, so you may have to practice some. If you mess up, start over. Or enjoy it in bowl.

Notes:

Spaghetti alla Fiamma - Flaming Spaghetti

2009-12-30T12:19:00.003-08:00

Spaghetti alla Fiamma - Flaming Spaghetti

This dish has it all, veggies, a little spice (not too hot though so don’t be afraid - but if you can stand it go ahead & chuck some more in), some glorious pancetta, and well we could just be done there. Pancetta the Ferrari of bacon!

Ingredients

1 lb dried Spaghetti
1 small bag of frozen peas
100g of Pancetta (or bacon) - chopped
50g of Unsalted Butter
1 Onion - chopped
1 Bouillon Cube - crushed
1 small piece of Red Chili Pepper
1 good handful of Fresh Rosemary - chopped fine
1 shotglass of Brandy
1/2 cup of Extra Virgin Olive Oil
4 tbsp of Grana Padano - Grated
Salt

Directions

Put a large pot of generously salted water onto boil for pasta. Into a large saute pan add the Oil, Pancetta, Rosemary & Onion & cook over medium heat until bacon is cooked, and onions are translucent. Once cooked, add in peas & stir well. Sprinkle the bouillon on top & then Pour 1/2 of the shot glass of Brandy on top. Add in a ladle full of warm water and let it cook for approx 10 mins over low heat. In the meantime, cook your pasta until al dente. When pasta is done, drain and return to pasta pot. Add in the butter & cheese & toss until combined well. Transfer Pasta to saute pan and toss again until well combined. Transfer to serving plate. CAREFULLY Heat the remainder of Brandy over stove top & when warm pour on top of Spaghetti. CAREFULLY set the Spaghetti aflame with your kitchen torch. When flame is extinguished serve immediately.

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Batter-Fried Apple Rings

2009-12-30T12:19:00.001-08:00

Batter-Fried Apple Rings

The tartness of a Granny Smith apple will cut through the cakey dough. The batter isn't sweet, so you might want to add sugar. Or use a sweeter apple, like a Golden Delicious.

Ingredients

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 TB. shortening
1 egg
1/2 cup milk
4 medium apples, pared and cored
vegetable oil, for frying
confectioner's sugar

Directions

Combine flour, baking powder and salt. Cut in shortening with a fork or two knives until crumbly. Add egg and milk. Whisk until batter is smooth.
Heat 1/2" of oil in large, heavy-duty skillet until hot enough to fry. Test by dropping a tiny dab of batter into oil. If too hot, batter will burn before apples are cooked, so adjust temperature accordingly while frying.
Cut apples into 1/4" slices. Dip apples into batter until well coated. Drop into hot oil. Fry until golden and apples are cooked through, about 2 minutes each side.
Drain on paper towels. Sprinkle with sugar just before serving.

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Bloomin Onion

2009-12-30T12:18:00.001-08:00

Bloomin Onion

Outback Steakhouse claims to have invented the Bloomin Onion. Whether they did or not, they definitely made the name a household word.If you have a bit of trouble cutting the onion exactly right, consider visiting a restaurant supply store for a special “blooming onion” cutter. They make the job MUCH easier and you’ll end up with a perfectly beautiful onion every time.

Ingredients

4 Vidalia or Texas Sweet Onions
.
Batter:
===========
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Minced Garlic
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz Beer
.
Seasoned Flour
===========
2 Cups Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
.
Creamy Chili Sauce
===========
1 pint Mayonnaise
1 pint sour cream
1/2 cup Chili sauce
1/2 tsp Cayenne pepper

Directions

Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well.
Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1″ of petals from center of onion.
Dip onion in seasoned flour and remove excess by shaking.
Separate petals and dip in batter to coat thoroughly.
Gently place in fryer basket and deep?fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
For the Creamy Chili Sauce, mix all of the ingredients together until smooth and creamy.

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Creamy Pea and Artichoke Pesto Pasta Salad

2009-09-03T09:19:00.001-07:00

Creamy Pea and Artichoke Pesto Pasta Salad

Pasta salads are salads formed with a base of pasta and pretty much anything that you can think of can be added after that. Pasta salads are normally served chilled and often have a mayo based dressing. This pasta salad has mayo in the dressing but the dressing is primarily based on freshly made basil pesto. I really liked the sound of combining the creamy and tangy mayo and with the fresh pesto and I just had to try it. Not only did the dressing for this pasta salad sound good but it also contains two other great ingredients, artichoke hearts and peas. Luckily I was still able to find some fresh peas at the farmers market but frozen would also work well. This pasta salad came together easily with the hardest part being the waiting for it to chill in the fridge. The creamy pea and artichoke pesto pasta salad turned out great! It really was nice and creamy and the pesto and mayo dressing was nice and tangy and fresh and really tasty. As I found out just recently, peas go really well with mayo and they added a nice hit of sweetness to this pasta salad. The salad tasted great after chilling for just a half an hour but it tasted even better the day after when the flavours had had a chance to mingle a bit.

Yield:

makes 4 servings

Ingredients

1/2 pound penne
1 cup pesto
1/3 cup mayonnaise
1 cup peas
1 cup artichoke hearts, quartered
parmigiano reggiano to taste, grated

Directions

Cook the pasta as directed on the package.
Mix the pesto and the mayonnaise in a bowl.
Toss the pasta in the pesto mixture along with the peas.
Gently fold in the artichoke hearts.
Let chill in the fridge for 20 minutes or more.
Serve garnished with the grated parmigiano reggiano.

Chiles Rellenos

2009-09-03T09:17:00.003-07:00

Chiles Rellenos

I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since.

Yield:

Serves 3-4

Ingredients

Chile Rellenos
===============
1 or 2 cans whole chili peppers (usually 3 or 4 in a can)(or roast fresh poblano peppers)
Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper
oil for frying
.
Tomato Chile Sauce:
==============
1 1/2 pounds of tomatoes roasted or one 28 ounce can of quality tomatoes
2 to 3 hot jalapeno peppers
1/2 small onion
1 large clove of garlic
1 tablespoon lard or olive oil
salt
1/2 cup chopped cilantro

Directions

Cut cheese into finger size pieces.
Carefully shove the cheese stick into a pepper being careful not to split it.
Heat about 1 inch of oil in frying pan.
Beat the egg whites until medium stiff peaks form. do not overbeat.
Beat egg yolks with salt, pepper and the tablespoon on flour.
Gently fold the whites into the yolk mixture.
Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked.
To make the sauce, place the tomatoes, peppers, onion and garlic in blender and pulse. Puree leaving a little texture.
Heat oil in sauce pan. Add tomato chili mixture and simmer until the sauce thickens. About 5 minutes. Remove from heat and seaon with salt and add the cilantro.
Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes.

Chiles Rellenos

2009-09-03T09:17:00.001-07:00

Chiles Rellenos

I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since.

Yield:

Serves 3-4

Ingredients

Chile Rellenos
===============
1 or 2 cans whole chili peppers (usually 3 or 4 in a can)(or roast fresh poblano peppers)
Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper
oil for frying
.
Tomato Chile Sauce:
==============
1 1/2 pounds of tomatoes roasted or one 28 ounce can of quality tomatoes
2 to 3 hot jalapeno peppers
1/2 small onion
1 large clove of garlic
1 tablespoon lard or olive oil
salt
1/2 cup chopped cilantro

Directions

Cut cheese into finger size pieces.
Carefully shove the cheese stick into a pepper being careful not to split it.
Heat about 1 inch of oil in frying pan.
Beat the egg whites until medium stiff peaks form. do not overbeat.
Beat egg yolks with salt, pepper and the tablespoon on flour.
Gently fold the whites into the yolk mixture.
Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked.
To make the sauce, place the tomatoes, peppers, onion and garlic in blender and pulse. Puree leaving a little texture.
Heat oil in sauce pan. Add tomato chili mixture and simmer until the sauce thickens. About 5 minutes. Remove from heat and seaon with salt and add the cilantro.
Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes.

Macaroni Salad

2009-09-03T09:11:00.001-07:00

Macaroni Salad

Pasta salads always look so good right out of the gate, but as time goes by they tend to be dry - the pasta soaking up all the goodies and leaving less than gorgeousness behind.One thing that seems to help a bit is to cook the pasta a day ahead. Let it cool and then I spray it with olive oil cooking spray fairly liberally and then cover and chill overnight. Just an fyi, if you're interested in trying it.All of these measurements are to taste, basically. Add, subtract, stand on your head - whatever you like.... Sometimes I add frozen peas - just throw them into the hot pot of pasta right before you drain it - that's good, too.

Yield:

Ingredients

6 cups cooked macaroni
1 1/2 cups small cubes of cheddar cheese
1 cup mayonnaise
1/3 cup whipping cream or half & half
2 tablespoons dill pickle juice (out of the jar)
3 tablespoons prepared yellow mustard
3 tablespoons sweet pickle relish
1/2 tablespoon dried dill weed
Salt & freshly cracked black pepper to taste

Directions

In a large bowl combine the macaroni and cheese. Add the mayonnaise, cream, pickle juice, mustard, pickle relish, and dill; mix well.
Add salt and pepper to taste. Add more mayo or cream as needed for creaminess. Chill for at least an hour. (May seem too wet at first, but it will soak up some of that...)

Pasta with Riccota and Zucchini

2009-09-03T09:08:00.001-07:00

Pasta with Riccota and Zucchini

his is an easy, healthy weeknight dinner, and an excellent addition to your go-to recipe list.

Yield:

Serves 2-4

Ingredients

1 box (1 lb) gemelli pasta, or similar
1 fresh zucchini, jullienned into 2″ slices
1 fresh yellow squash, julienned into 2″ slices
2 tbsp white wine
2 tbsp olive oil
1 cup fresh ricotta
1 tbsp chopped fresh tarragon
Salt
Pepper

Directions

Cook pasta according to the directions on the box. drain it and reserve 1/2 cup of the pasta water for sauce. In a separate saucepan, saute zucchini and squash in olive oil, then add the ricotta, white wine and tarragon and heat through. Add enough pasta water to thin out the sauce, then add salt and pepper to taste, and toss with the pasta. Serve.

Notes

Cocoa-Banana Freeze

2009-08-15T09:42:00.001-07:00

Cocoa-Banana Freeze

Yield:

8 servings (1/3 cup each)

Ingredients

1/4 cup sugar
1/4 cup Cocoa
1-1/2 cups (12-oz. can) evaporated nonfat milk
1/4 cup light corn syrup
1 container (8 oz.) plain nonfat yogurt
1 ripe medium banana, mashed

Directions

Stir together sugar and cocoa in medium saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat; stir in corn syrup. Cool completely.
Add yogurt and banana; stir with whisk until well blended. Refrigerate several hours until cold.
Pour mixture into 1-quart container of ice cream freezer. Freeze according to manufacturer's directions. 8 servings (1/3 cup each).

Notes

Broiled Lamb Chops With White Bean And Rosemary Ragout

2009-08-14T20:12:00.001-07:00

Broiled Lamb Chops With White Bean And Rosemary Ragout

A simple ragout of cannellini beans and fresh, pungent rosemary provides an ideal accompaniment to the full flavor of roasted lamb. This elegant, easy-to-prepare dish is great for entertaining.

Yield:

Ingredients

6 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 tsp freshly ground black pepper, or to taste
2 tablespoons rosemary, chopped
4 tsp thyme, chopped
4 tsp sage, chopped
16 double lamb chops (rib or loin), frenched
1 ¾ cup cannellini beans, drained, juices reserved
1 tablespoon demi-glace concentrate
1 tsp lemon zest
Salt, to taste
Freshly ground black pepper, to taste

Directions

Combine the soy sauce, mustard, Worcestershire sauce, vegetable oil, 1 tsp pepper, 1 tablespoon rosemary and the thyme and sage in a zipper-lock bag; add the lamb. Squeeze out the air and seal the bag; turn to coat the lamb with the marinade ingredients. Refrigerate for 30 minutes.
While the lamb is marinating, prepare the white bean ragout. Combine the cannellini beans, ½ cup of their reserved juices, 1 tablespoon rosemary, the demi-glace concentrate and the lemon zest in a saucepan.
Bring the mixture to a simmer, stirring constantly. Reduce the heat to medium low and continue to simmer the ragout for 10 minutes, stirring occasionally. If the ragout becomes too thick, add 2 to 3 tablespoons of the reserved juices from the beans to restore consistency. Keep warm.
Spray the broiler rack with nonstick cooking spray; preheat the broiler.
Remove the lamb chops from the marinade. Discard the marinade and brush off any excess herbs that may have stuck to the lamb. Be sure to wipe any excess marinade off the bones or else they will burn under the broiler. Season the chops with salt and pepper.
Broil the lamb chops 5 inches from the heat until done to taste, 2-3 minutes on each side for medium.
Spoon about ¼ cup of the white bean ragout onto a warm plate and nestle 2 of the lamb chops in the sauce.

Notes

Chicken Sate with Ponzu Sauce

2009-08-11T09:03:00.001-07:00

Chicken Sate with Ponzu Sauce

To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand.

Yield:

4 servings (serving size: 4 skewers and about 1 1/2 tablespoons sake mixture)

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup packed light brown sugar
1/4 cup sake (rice wine)
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 garlic clove, minced

Directions

Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.
Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.

Notes

Crispy Chicken Cracklin’s With Ponzu

2009-08-11T09:02:00.001-07:00

Crispy Chicken Cracklin’s With Ponzu

If you’ve never been, Izakayas are the Japanese equivalent of a tapas bar or pub. They serve alcohol, but they also make a variety of regional small plates to go with the booze. If you like having a lot of variety without spending a ton of money, these are the places to go.A typical izakaya meal starts off with various otsumami (snacks) followed perhaps by some sashimi, or a salad. Next you’d get something a bit more substantial like kushiyaki or nabemono then finish off with a rice or noodle dish like ochazuke or ramen. This dish is a fairly typical otsumami you might have with some beer or sake and combines crisp deep fried chicken skins with some spicy grated daikon and a citrusy ponzu sauce.It might sound counter intuitive, but with all the moisture gone and most of the fat rendered out, they turn out light and crisp with the wonderful flavor of browned chicken. A great way to use up a part of the chicken that might otherwise get thrown out.

Yield:

Serves 4

Ingredients

daikon radish
powdered red chili pepper
chicken skins
oil for frying
chopped scallions
ponzu

Directions

Grate the daikon using a fine zester such as a Microplane. Combine with a bit of powdered chili pepper to give it a pink color and set aside.
Thoroughly dry the the chicken chicken skins using paper towels then cut them into 1/4″ wide strips.
Heat 1/2″ of oil in a heavy bottomed pan to 350 degrees F. Carefully lower individual strips of skin into the oil and fry until they are golden brown and aren’t bubbling any more (the bubbles indicate there is still moisture escaping). As they finish frying, transfer them to a paper towel lined plate.
To plate, just put down some fried cracklin’s and top with a pinch of grated daikon and some scallions. Drizzle a bit of ponzu on top and serve immediately with some beer or sake.

Notes

Herbed Chicken Parmesan

2009-08-11T09:01:00.003-07:00

Herbed Chicken Parmesan

This recipe was a standout favorite, earning more than 70 high-ranking reviews for its speedy cook time and delicious outcome. An anonymous reviewer says, “This was really good. I gave it five stars because it is hard to find a recipe this good, with ingredients you probably already have on hand, that you can make easily on a weeknight.” We recommend rice-shaped orzo pasta with this saucy entrée, but you can serve spaghetti or angel hair pasta instead.

Yield:

4 servings

Ingredients

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Directions

Preheat broiler.
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Notes

Greek Spinach Pies - Mini-Spanakopitas

2009-08-11T09:01:00.001-07:00

Greek Spinach Pies - Mini-Spanakopitas

I like to make individual bundles and serve them as appetizers or as an accompaniment to a fish or meat dish for dinner. They taste best with fresh spinach. You can prepare the filling well ahead of time and keep it in the fridge.

Yield:

20 appetizers (serving size: 1 triangle)

Ingredients

FILLING:
===============
1 (10-ounce) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1 1/2 cups chopped green onions
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
.
REMAINING INGREDIENTS:
===============
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed

Directions

Preheat oven to 350°.
To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350° for 20 minutes or until golden.

Notes

Chicken Souvlaki Salad

2009-08-11T09:00:00.001-07:00

Chicken Souvlaki Salad

The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this piquant dish. You can also use lamb in place of the chicken.

Yield:

4 servings (serving size: 2 cups)

Ingredients

2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Directions

Preheat grill or broiler.
Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingre

Notes

Pain Perdu

2009-08-10T20:20:00.001-07:00

Pain Perdu

This dish falls somewhere between “French” toast and bread pudding and with a caramelized buttery exterior and a custardy interior it makes for a sinful Sunday morning brunch.I used some good sandwich bread this morning, but this really works best with a crusty baguette. If custard dipped, butter fried bread isn’t quite rich enough for you, try putting some crisp bacon on top and drizzle maple syrup over that during its last few minutes in the oven.

Yield:

Serves 2

Ingredients

2 pieces of baguette or other firm bread about 4″ x 3″ x 2″ each
.
For the Custard:
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3/4 C whole milk
1/4 C cream
1/4 C sugar
1 extra large egg
1 tsp vanilla
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To Serve:
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2 Tbs butter

Directions

The night before you want to eat this, whisk the milk, cream, sugar, egg and vanilla together until smooth. Put the bread in a large ziplock bag and pour in the custard mixture. Make sure the bread is well coated then squeeze out as much of the air from the bag as you can (without squashing the bread) and seal the bag. Put it in the fridge and turn it over once after a few hours.
The next morning, heat the oven to 350 degrees. Then heat an oven proof pan large enough to accommodate both pieces of bread over medium heat. Drop the butter in and let it melt.
Take the bread out of the bag and place it in the pan. Once it’s brown on that side, turn it to another side. Depending on how many sides your bread has, repeat until all flat surfaces of your bread is browned.
Pop it in the oven for 15-20 minutes or until an instant read thermometer inserted into the middle of the bread reads 170 degrees. You can also tell if it’s done or not by cutting a little slit into the middle of the bread and squeezing, if liquid custard mixture comes out it’s not done.
Give it an ample dusting of powdered sugar and serve with a wedge of lemon or some maple syrup.