tag:blogger.com,1999:blog-55769545192894944082024-03-12T20:25:51.493-07:00In the kitchen with Nick .... ...together we can make it simpleAnonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-5576954519289494408.post-40854848821614886592013-06-02T22:23:00.001-07:002013-06-02T22:39:35.881-07:00House Special Fried Rice, Roche style<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-1cwcNcxuHos/UawqjWUn_kI/AAAAAAAABE0/Ujx3thsf4hc/s1600/House+Special+Fried+Rice+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-1cwcNcxuHos/UawqjWUn_kI/AAAAAAAABE0/Ujx3thsf4hc/s640/House+Special+Fried+Rice+9.jpg" width="426" /></a></div>
<span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 13px;"><br /></span><span style="font-family: Trebuchet MS, Arial, Verdana, Helvetica, sans-serif; font-size: x-small;"> </span>Another fast, easy, and delicious fried rice creation
from Nick’s kitchen, you must try this. It’s full of nutrients, low on fat and
calories, and oh, did I mention full of flavors?<br />
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<b>Ingredients</b><o:p></o:p></div>
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Brown rice 6 cups cooked<o:p></o:p></div>
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Scallops, 8 oz., small<o:p></o:p></div>
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Shrimp, 8 oz. bay size<o:p></o:p></div>
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Shallots, 4 tbsp chopped <o:p></o:p></div>
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Scallions, .75 cup, chopped <o:p></o:p></div>
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*Peppers, 1 large, chopped <o:p></o:p></div>
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Garlic, 10 cloves <o:p></o:p></div>
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*Kikoman Stir Fry Sauce, 1.25 tbsp <o:p></o:p></div>
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*Eden Mirin (rice cooking wine), 3 tbsp <o:p></o:p></div>
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*Kikkoman Lite Soy Sauce, .35 tbsp <o:p></o:p></div>
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Egg, fresh, whole, raw, 2 large <o:p></o:p></div>
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*Extra Virgin Olive Oil, 4 tbsp <o:p></o:p></div>
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Salt, .5 tsp <o:p></o:p></div>
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Chicken Breast (cooked), no skin, 4 ounces chopped<o:p></o:p></div>
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fresh ginger, 3 teaspoons chopped<o:p></o:p></div>
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<b>Tips</b><o:p></o:p></div>
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You can also use 1 tablespoon of oyster sauce for added
flavor. When doing so, add it to the cooked vegetables and seafood before you
add it to the rice.<o:p></o:p></div>
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Pre-cook your rice as per package directions.<o:p></o:p></div>
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While rice is cooking, saute ginger, garlic, bell pepper,
and shallots in 2 tablespoons of olive oil over medium high heat for
approximately 6 minutes. Add half the Mirin, stir.<o:p></o:p></div>
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Remove ingredients from pan into a bowl. Set aside.<o:p></o:p></div>
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In same fry pan, saute shrimp and scallops in 1
tablespoon of olive oil over medium high heat for 5 minutes, frequently
stirring. Salt and pepper with half the salt. Remove seafood from pan and
add to cooked vegetable bowl.</div>
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Clean fry pan, spray with cooking spray. Lightly scramble
raw eggs and saute over medium high heat, stirring so as to make scrambled
eggs. DO NOT OVERCOOK. Remove eggs to a small bowl.<o:p></o:p></div>
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When rice is cooked, stir fry in large fry pan with
remaining olive oil<o:p></o:p></div>
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over medium high heat, stirring frequently.<o:p></o:p></div>
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To the bowl with seafood and vegetables, add the
remaining Mirin, stir fry sauce, salt, lite soy sauce, pepper, chicken breast
(chopped), and stir well.<o:p></o:p></div>
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Add ingredients to the rice, stirring well and making
sure to scrape the bottom of the pan. Add the chopped scallions (green onions) and
cooked eggs and stir well.<o:p></o:p></div>
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Turn heat off, remove pan and taste for proper
seasonings. If you want more salt, add another teaspoon of lite soy sauce.
Serve hot.<o:p></o:p></div>
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Serving Size: makes 8 servings approx. 1 1/2 cups each<o:p></o:p></div>
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Number of Servings: 8<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com1tag:blogger.com,1999:blog-5576954519289494408.post-80918281231527764072013-05-30T21:20:00.001-07:002013-05-30T21:20:53.836-07:00Now THIS is the real Happy Meal<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bcqeVsqtlRg/Uagk2FjaEQI/AAAAAAAABD0/LfXgI1jpzfw/s1600/Happy+Meal+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="http://4.bp.blogspot.com/-bcqeVsqtlRg/Uagk2FjaEQI/AAAAAAAABD0/LfXgI1jpzfw/s640/Happy+Meal+2.jpg" width="640" /></a></div>
So you think McDonald's is the only place that serves a Happy Meal? Think again. This IS the Happy Meal. If you have Diabetes, this is your Happy Meal. If you are watching your weight, this IS your Happy Meal. If you have high blood pressure, this is your Happy Meal. If you are watching your cholesterol or sodium, this is your Happy Meal! Let's face it, if you want good all around health, what you see pictured is your Happy Meal.<br />
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Flavor is not a sacrifice here. The halibut is delicious and moist, the Yukon Gold potato is sweet and creamy, the roasted garlic is savory and adds depth to the flavors, and the vegetables provide a wonderful compliment to the fish. Everything about this dish is happy and it will certainly satisfy your appetite. Are you ready for the numbers? You won't believe this. Here we go:<br />
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<b><span style="font-size: large;">Total calories 325</span></b></div>
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<b><span style="font-size: large;">Total fat 6 grams</span></b></div>
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<b><span style="font-size: large;">Total cholesterol 43 mg.</span></b></div>
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<b><span style="font-size: large;">Total protein 35</span></b></div>
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<b><span style="font-size: large;">Total carbs 40</span></b></div>
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<b><span style="font-size: large;">Total sodium 513 (less than 25% of daily allowance)</span></b></div>
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Compare this happy meal with all the other happy meals out there and you'll agree, this is the REAL one!<br />
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In addition to the above, this dish provides a good percentage of your daily vitamin C, A, and B6, as well as iron, potassium, magnesium (super good for the heart), and a good source of dietary fiber.<br />
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The incredible thing about this dish is that it was all prepared by either poaching or steaming! And it only took about 30 minutes to make.<br />
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Here's what you need per serving:<br />
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3 oz. fresh halibut<br />
1 cup of Savoy cabbage, chopped<br />
1/2 cup of fresh green beans<br />
1 small to medium Yukon Gold potato (4 oz.), sliced 1/8 inch thick<br />
6 cloves of roasted garlic<br />
5 garlic spears, slice in 1 inch lengths<br />
1/3 tablespoon of unsalted butter<br />
2 dashes of salt<br />
2 dashes of black pepper<br />
cooking spray<br />
1/2 cup of white wine (or water with 2 tablespoons of rice vinegar<br />
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Place the vegetables and potato slices in a steamer, cabbage on the bottom, green beans and garlic spears above that, and potato slices on top. Cover and steam over medium heat (once water begins to boil) for about 7 minutes.<br />
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In a saute pan, spray the surface liberally to well coat. Heat pan over high heat. Once the pan is hot and the cooking spray has turned clear, add 3 ounces of halibut fillet or halibut steak and allow to "sizzle" for a minute or so, then add the liquid and capers. Cover and reduce heat to medium low and poach for about 6 minutes. Do not peak!<br />
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Once everything is cooked, arrange each item on your dinner dish as you see fit and place the fish over the cabbage. Sprinkle the 2 dashes of salt and pepper evenly over the entire presentation, cut the pad of butter in several chunks, placing one on top of the fish and the others over the potatoes and vegetables. With a spoon, scoop up the capers from the pan and sprinkle over the fish. Finally, place the roasted garlic cloves around the dish. Serve hot and enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com3tag:blogger.com,1999:blog-5576954519289494408.post-50717972957639411612013-05-28T21:09:00.001-07:002013-05-28T21:16:26.367-07:00Surprise! London Broil does not speak with an English accent.<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ilnlBqxOfnc/UaV_PNKxEVI/AAAAAAAABDk/gdqebzGz1Mg/s1600/London+Broil+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="http://1.bp.blogspot.com/-ilnlBqxOfnc/UaV_PNKxEVI/AAAAAAAABDk/gdqebzGz1Mg/s640/London+Broil+2.jpg" width="640" /></a></div>
You may be surprised (or maybe not) to find that London Broil has nothing to do with London. In fact, this beef dish doesn't even exist in London. It is traditionally a North American dish, particularly the United States and southern Canada, where it sometimes consists of a loaf of ground beef or spiced veal and wrapped with the flank of the beef. But hunt for it in London and you'll be exhausted in your search and left empty handed by days end. Do yourself a favor and stick with the more elegant and spectacular Beef Wellington during your stay there.<br />
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So, how did London Broil come to be called as it is? Why not call it American Broil or Canada Loaf? The search for the answer runs endless with no real results; therefore, if there is anybody out there that knows the TRUE story of how this became known as London Broil, you are welcome to comment on this post.<br />
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London Broil is usually prepared with a cut of flank steak. More recently however, other cuts of meat have been drawn into the fold such as Top Round and Top Sirloin. The term appears to be more the way this meat is prepared than the cut of beef itself. Traditionally, the cut of beef is marinated, then seared, and finally broiled or cooked over a grill. It is then allowed to rest for a short time to allow the juices to set, and then sliced thin diagonally across the grain. You can serve it with a light sauce made from de-glazing the pan it was cooked in with a half cup of red wine, or simply with a side of Dijon mustard, which gives each bite a bit more of a punch and tends to accentuate the flavor.<br />
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One thing to remember when preparing London Broil, do not overcook it! It should be prepared either rare or medium rare. If you cook it to medium or well done, you might as well return it to your butcher and see if he can pound it into some new leather sandals just in time for Summer. And if you got a three pounder, he might be able to squeeze a pair for a loved one as well.<br />
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There is a great tendency for beef to cook too dry and quickly under a broiler; therefore, it is important to watch it carefully, turning it every few minutes. Since it needs to have intense heat 3 inches from its surface, leave the oven door ajar with a knife so that the heating elements don't turn off and on. With the door shut, it will bake and you will have a drier and more well done finished product. Remember, these cuts of meat don't contain much marbling (fat), a component that tends to keep meat moist and juicy, so a broiler promotes evaporation. Again, if the door is shut, there is no where that evaporation can go, which can result in partial "steaming" effect.<br />
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The other method of preparing London Broil is to grill it. Grilling works well in that you get a nice searing and caramelization and any steam just escapes without it contributing to the cooking process. When grilling, make absolutely sure that the grill is very hot before placing your cut of beef on it. You will get much better results that way and your beef will have the nice semi charred exterior grill lines, while leaving the center a nice deep pink, just the way you want it.<br />
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There is a third method of preparing this dish and that is by simply heating a skillet to a high heat, then adding some olive oil, allowing it to begin to smoke and then placing your cut of meat in the pan. Saute it on high heat for about 3 1/2 minutes on each side for a 1 1/2 inch thickness.<br />
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Finally, an important factor to remember when you are picking out your cut of beef, buy vertical as opposed to horizontal. What this means is select a thicker cut with a smaller surface as opposed to thinner and larger in area. By doing so, you are almost guarantee that your beef will be cooked to perfection. Buy a cut that is a good 1 1/2 to 2 inches thick and you will be very happy with the results.<br />
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Whatever cut of beef you choose to prepare a London Broil, enjoy it. It is a wonderful way of preparing beef and a smaller cut will go a long ways. Pair your beef with green beans and mash potatoes or keep it light and serve it alongside a tossed green salad with an olive oil and rice vinegar dressing. And always have a nice slice or chunk of crusty French or Italian bread to soak up those wonderful juices.Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com0tag:blogger.com,1999:blog-5576954519289494408.post-27864961054297868042013-05-26T11:24:00.003-07:002013-05-26T11:24:55.756-07:00The complete "how to" on making the best Mousse Au Chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6KepGi3KWKU/UaHnS3Koj6I/AAAAAAAABCk/LlQLzBy-Lh8/s1600/Mousse+au+Chocolat+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-6KepGi3KWKU/UaHnS3Koj6I/AAAAAAAABCk/LlQLzBy-Lh8/s400/Mousse+au+Chocolat+2.jpg" width="216" /></a></div>
Anyone who doesn't like chocolate just, well, doesn't exist. Even those who are allergic to this gift from the gods love it, but just can't eat it. From the time we were toddlers taking our first steps on our own, chocolate has been a part of our lives. There is no holiday without it and no birthday that it doesn't partake in the celebration When asked what our favorite desserts are, chocolate is certain to be a dominant ingredient for a large percentage of us. It is all around us, no matter where we look or where we go. We can't escape it because it's what we love and it's what we give when we want to show our love for someone special.<br />
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As a chocolate lover, you haven't lived until you've experienced a serving of a great Mousse au Chocolat. For those of you that still call it pudding, you simply haven't tried it before. Once tasted, you will clearly notice there is no comparison between the two and you may never go back to pudding again.<br />
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You've waited long enough to try your hand at what may be the best Mousse au Chocolat you have ever eaten! Trying this recipe creation is seriously recommended for those who have never eaten this dessert before (and for the rest of you as well). Follow the directions carefully and you will certainly find the pot of gold at the end of this cocoa rainbow. Begin by gathering your ingredients, enough for 6 to 8 servings:<br />
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<b>9 oz. Dark 70% semi sweet chocolate</b></div>
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<b>5 Large eggs, yolks and whites separated</b></div>
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<b>1.5 Cups of heavy cream (for whipping) + 2 tablespoons of heavy cream</b></div>
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<b>4 Heaping teaspoons of finely ground granulated sugar (see below)</b></div>
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<b>2 Teaspoons of vanilla extract</b></div>
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<b>1.5 Ounces of Grand Marnier or Cognac</b></div>
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<b>1 Tablespoon of unsalted butter</b></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lxntejb87QU/UaHnUH-7EvI/AAAAAAAABC8/1cCsD0Ubx4c/s1600/Sugar+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-lxntejb87QU/UaHnUH-7EvI/AAAAAAAABC8/1cCsD0Ubx4c/s320/Sugar+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finely granulated sugar you can make yourself</td></tr>
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Let's begin by making our finely ground granulated sugar. You can find this type of sugar, often called baker's or castor sugar, in the store next to the regular sugar. It's very fine granules are excellent for making sweet sauces and baking; however, it tends to be very expensive. Save yourself a lot of money and make your own. Using an electric coffee grinder, fill it 3/4 to the top with regular sugar and grind it for about 20 seconds. You will end up with a sugar that has very fine granules. Make extra for future dessert ideas. You will find it very useful. Set aside 4 heaping teaspoons for this dessert.<br />
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Now you will prepare the first part of this mousse by making what is called a Sauce Sabayon. This Sabayon is a bit different in that we'll use less liquid than usual so that you get a somewhat thicker consistency. You will need a hand mixer with the whisk attachment, a large metal mixing bowl, and a large pot with about an inch or two of water.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-K6wyf37o8XY/UaHnPm6-LXI/AAAAAAAABBs/MXclUGnKkJU/s1600/Beaten+Egg+Yolks+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="152" src="http://4.bp.blogspot.com/-K6wyf37o8XY/UaHnPm6-LXI/AAAAAAAABBs/MXclUGnKkJU/s320/Beaten+Egg+Yolks+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Begin whisking the yolk on high</td></tr>
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Bring the water in the pot to a simmer, just barely bubbling. Place the metal bowl over the pot, making sure the bottom doesn't touch the water or your egg yolks will cook too much and become scrambled. Add the eggs, the sugar, 1 teaspoon of vanilla extract, and Grand Marnier (or Cognac) and with your blender, whisk on high for about 5 minutes. Make sure to cover the entire bottom of the bowl while whisking, including the edges. What you are doing is getting as much air into your sauce so as to get a fluffy consistency, much like you would do for making whipped cream. When ready, your egg yolk will have tripled in volume and turned to a light pale yellow color. Remove bowl from the pot and set aside.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4ok1wdBU_eA/UaHnQPEXNvI/AAAAAAAABB0/MAEItsiRAVc/s1600/Beaten+Egg+Yolks+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="http://3.bp.blogspot.com/-4ok1wdBU_eA/UaHnQPEXNvI/AAAAAAAABB0/MAEItsiRAVc/s320/Beaten+Egg+Yolks+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 5 minutes, mixture has tripled in volume</td></tr>
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Next, you will prepare the second part of your mousse, the melting of your dark chocolate into a smooth, silky thick consistency. Using a double boiler this time, add your chocolate, butter, and 2 tablespoons of heavy cream to the upper portion of the double boiler. Bring the water to a simmer, water barely bubbling. If you need to, add another tablespoon of heavy cream while melting the chocolate. As the chocolate is beginning to melt, slowly begin to stir with a wooded spoon, making sure the butter and cream are well incorporated, as the chocolate becomes more liquid, stir steadily until all has melted and you have a smooth texture. Remove double boiler from the heat.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-eN9zSzdsAxg/UaHnQq7K18I/AAAAAAAABB8/bQhd47qxxQs/s1600/Dark+Chocolate+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-eN9zSzdsAxg/UaHnQq7K18I/AAAAAAAABB8/bQhd47qxxQs/s320/Dark+Chocolate+1.jpg" width="278" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place chocolate & butter in double boiler</td></tr>
</tbody></table>
<a href="http://4.bp.blogspot.com/-h4czGb6FFSQ/UaHnUcWdHyI/AAAAAAAABDE/ezA2MHp9ZiA/s1600/Tempering+the+chocolate+with+egg+yolks+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-h4czGb6FFSQ/UaHnUcWdHyI/AAAAAAAABDE/ezA2MHp9ZiA/s320/Tempering+the+chocolate+with+egg+yolks+1.jpg" width="182" /></a><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-lj_P9zqpW5M/UaHnRwxJAPI/AAAAAAAABCU/U2qOEBJlr0s/s1600/Folding+Chocolate+and+egg+yolk+1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="209" src="http://4.bp.blogspot.com/-lj_P9zqpW5M/UaHnRwxJAPI/AAAAAAAABCU/U2qOEBJlr0s/s320/Folding+Chocolate+and+egg+yolk+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Continue folding until chocolate & Sabayon are well blended</td></tr>
</tbody></table>
<br />
<br />
Now add a bit of the Sauce Sabayon to the chocolate (2 tablespoons) and stir until blended. Repeat the process a second time.<br />
<br />
Once chocolate has cooled to warm, transfer 1/3 of it to your bowl with the Sauce Sabayon, and with a rubber spatula, begin to fold the chocolate into the sauce. Next, fold the second third of the chocolate, fold, and finally fold the remainder of the chocolate into the sauce. Be careful not to "mix" the chocolate into the sauce or you will rid it of some of the air. Just continue to fold, while turning the bowl at the same time. After a couple of minutes you will have a nice smooth chocolate mixture. Set the bowl in the fridge.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vul1zKwr4r4/UaHnVOVvr5I/AAAAAAAABDU/lBx-mqdSwrM/s1600/Whipped+Cream+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="162" src="http://4.bp.blogspot.com/-vul1zKwr4r4/UaHnVOVvr5I/AAAAAAAABDU/lBx-mqdSwrM/s320/Whipped+Cream+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whipped cream to stiff peaks</td></tr>
</tbody></table>
In part three, you will whip the cream to stiff peaks. Into a large chilled metal bowl, add the cream and 1 teaspoon of vanilla extract, and beat on high until stiff peaks have formed. Bring out the bowl with the chocolate from the fridge, and with your rubber spatula, begin to fold the cream into the chocolate, much as you did before. Fold the cream in 3 equal parts, making sure to fold each part completely before adding another. Once complete, return the bowl to the fridge.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AbgLZ6udx2k/UaHnPEVOYPI/AAAAAAAABBk/BtLFMxzl09U/s1600/Beaten+Egg+Whites+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-AbgLZ6udx2k/UaHnPEVOYPI/AAAAAAAABBk/BtLFMxzl09U/s320/Beaten+Egg+Whites+1.jpg" width="154" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beaten egg whites</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dlgU940bFCA/UaHnStL16II/AAAAAAAABCc/PJr_Qgu8KxY/s1600/Folding+egg+whites+into+mousse+1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-dlgU940bFCA/UaHnStL16II/AAAAAAAABCc/PJr_Qgu8KxY/s320/Folding+egg+whites+into+mousse+1.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold egg whites delicately</td></tr>
</tbody></table>
Finally, you will whisk your egg whites to stiff peaks. Rinse the bowl you used for the cream and add the egg whites. Beginning with medium high speed, whisk the egg whites, gradually increasing speed to high. Continue until egg whites make nice peaks. Again, remove the chocolate mixture from the fridge and begin folding the egg white into the chocolate, being very delicate in doing so to not lose volume. Fold a couple of spatulas full at a time. Continue folding until you have incorporated all the egg whites and your mousse is completely blended. Transfer your Mousse au Chocolat into a nice clear glass presentation bowl and refrigerate for 1-2 hours before serving. Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com1tag:blogger.com,1999:blog-5576954519289494408.post-52561547459974591712013-05-18T21:29:00.002-07:002013-05-18T21:55:42.868-07:00Turmeric and coconut cream add a whole new dimension to the classic Leek and Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aNehzi1Bt6Q/UZhVJHEQ6TI/AAAAAAAABBE/oqkoxxCGFn0/s1600/Turmeric+Leek+&+Potato+Soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-aNehzi1Bt6Q/UZhVJHEQ6TI/AAAAAAAABBE/oqkoxxCGFn0/s640/Turmeric+Leek+&+Potato+Soup+1.jpg" width="640" /></a></div>
<br />
There's something wonderful about working the art of Cuisine. Like a painter with his/her palate of basic oils or acrylics, blending primary colors to create entire new ones only limited by an imagination, so too is the Chef and his/her vast array of fresh ingredients, spices, and herbs in creating new recipes from the old classics. This idea did not go unnoticed in this latest creation, Turmeric Leek and Potato Soup.<br />
<br />
<br />
Providing Indian ingredients to this classic soup opens a whole new window to what you can do with potatoes and leeks and introduces new flavors that you might not have thought about blending. The coconut cream enhances the smooth and silky texture that you will notice from the very first spoonful, while the turmeric adds the accent of an ever so gentle curry undertone that will leave you wondering why you haven't thought of this before.<br />
<br />
It's time to seize the opportunity to experience this new recipe for yourself. The ingredients are easy to find, the preparation is quick and simple, and the results of your efforts will wow your most discriminating guests.<br />
<br />
<br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
13 oz. (370 gm) leek stalk, sliced in 1/4 inch thickness<br />
2 medium size Russet potatoes (about a pound)<br />
3 medium shallots, chopped (about 1/2 cup)<br />
5 cloves of garlic, crushed and chopped<br />
4 cups of water<br />
2 tablespoons of olive oil<br />
1/3 teaspoon of ground black pepper<br />
1 teaspoon of salt (additional to taste, if needed)<br />
1/2 cup of coconut cream<br />
1 tablespoon of butter, unsalted<br />
1 teaspoon of Turmeric powder<br />
1 tablespoon of plain low fat yogurt or Greek yogurt<br />
Chopped fresh parsley for garnish<br />
<br />
<br />
<b><span style="font-size: large;">Directions</span></b><br />
<br />
Prepare ingredients and gather cooking pots and utensils. Peel and cut the potatoes into 1 inch squares, slice the leeks into 1/4 to 1/2 inch slices and soak in cold water for 10 minutes, then remove into a dry bowl with your hands, chop shallots, crush garlic with a knife and then chop finely.<br />
<br />
In a 8 to 10 inch diameter pot, heat the olive oil over medium high heat. When oil is hot, saute the shallots until translucent, then add the garlic. Continue to saute for another minute.<br />
<br />
Begin to add the leeks a handful at a time, saute for about a minute between handfuls. Once all leeks are cooking, stir and continue to saute for another few minutes reducing heat to medium.<br />
<br />
Next, add the 4 cups of water and bring to a boil. Once water is boiling, add the potatoes, salt, and pepper and lower heat to low, cover, and continue to cook for about 20 minutes.<br />
<br />
After 20 minutes, using a fork, check to make sure the potatoes are tender and cooked. Using a ladle, transfer approximately 4 scoops into a prepared food processor.<br />
<br />
To the food processor, now add the coconut cream, butter, and Turmeric powder. Process until everything is well blended and the mixture is silky smooth. Once accomplished, return the mixture to the pot with the remainder of the soup, stir until well blended.<br />
<br />
Lower heat to simmer and allow to finish on simmer for another 5 minutes. Serve hot, with a sprinkle of chopped fresh parsley or cilantro. Perform a final taste to adjust your salt and pepper to your desired level. Enjoy.<br />
<br />
This preparation should serve 8 ounce portions for a party of six.<br />
<br />
<h3>
<b>Tips</b></h3>
When preparing the leeks, cut the top 2 inches of the stalks and discard; however, please use the rest of the green as well as the white parts. The green part is where most of the nutrients are and it enhances the flavor of your soup.<br />
<br />
<br />
<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com1tag:blogger.com,1999:blog-5576954519289494408.post-12435868208609437112013-05-17T23:19:00.000-07:002013-05-17T23:24:52.669-07:00Healthy, hearty, good for your heart salad, a must try!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-inyiQceoC6c/UZcZ4S3I0sI/AAAAAAAABA0/9QVsint_eUA/s1600/Broccoli+Zuchini+&+Tomato+Salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="344" src="http://1.bp.blogspot.com/-inyiQceoC6c/UZcZ4S3I0sI/AAAAAAAABA0/9QVsint_eUA/s640/Broccoli+Zuchini+&+Tomato+Salad+2.jpg" width="640" /></a></div>
<br />
With Spring in full swing and Summer just around the corner (hard to believe already), it's a perfect time to resurrect that box of healthy habits we had put away for the Winter. There's no better way to get into that swing than a hearty salad of fresh broccoli and zucchini, along with cherry tomato halves, tossed in warm Dijon dressing. Your heart and body will thank you for this with its low calories, low sodium, and low saturated fats.<br />
<br />
This preparation is perfect for 4 servings and if so desired, can be served with a slice of crusty French bread and slivers of Gruyere cheese for the added benefits of calcium and Vitamin D. Total calories per serving is just 175, sodium of only 177 mg., and no saturated fat or cholesterol! You'll be surprised how flavorful this is. Ingredients you'll need for this wonderful salad are:<br />
<br />
<br />
<div class="MsoNoSpacing">
5 3/8 oz. fresh zucchini (equals 1 medium)<o:p></o:p></div>
<div class="MsoNoSpacing">
12 oz. fresh broccoli (about 2 nice sized crowns)<o:p></o:p></div>
<div class="MsoNoSpacing">
5 oz. fresh cherry tomatoes (about 1 cup)<o:p></o:p></div>
<div class="MsoNoSpacing">
3 tablespoons of olive oil<o:p></o:p></div>
<div class="MsoNoSpacing">
5 cloves of garlic<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon of white wine vinegar or rice wine vinegar <o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon of Dijon mustard<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon cold water<o:p></o:p></div>
<div class="MsoNoSpacing">
salt and pepper to taste<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 14.0pt; line-height: 115%;">Directions<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
Begin by preparing the garlic and olive oil. Slice the
larger garlic cloves lengthwise down the center to make 2 even halves. Then
slice lengthwise in slivers.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
Heat the olive oil in a saute pan over medium high heat.
Saute the garlic lightly, tossing frequently until garlic slightly changes
color to a "champagne" tone. This takes about 2 minutes. Remove pan
from heat and allow to cool while you prepare the vegetables.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
To prepare the broccoli, heat to boiling, about 2 cups of
hot water in a large pot. Add a steamer mesh and steam vegetable covered for
about 2 minutes. Remove immediately and cool in a bowl of cold water.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
Five ounces of zucchini equates to about 1 medium sized
about 1.5 inches in diameter. Cut the zucchini into 4 equal parts. Next slice
each part in halves lengthwise. Now, slice each half into 4 strips.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
Slice each cherry tomato in half and set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
Strain the broccoli and pat dry. Cut into nice individual
flowerets and transfer to a large bowl. Add the tomatoes and the zucchini.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
To prepare the dressing follow these simple directions.
Return the saute pan with the garlic and olive oil to the stove over low heat.
Now add the vinegar, water, and Dijon mustard and with a wire whisk, whisk
dressing until ingredients are well blended and you have a smooth and silky
sauce like texture. Add your salt and pepper to taste and blend one final time.
When dressing is warm to the touch, pour it over the vegetables and toss.
Sprinkle 2 tablespoons of the fresh chopped parsley over the top and serve with
a slice of crusty French bread and Gruyere cheese if you wish. Enjoy :)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-size: 14.0pt;">Tips<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preparing this dressing over warm heat really brings out the
flavors of the mustard and garlic and enhances the depth of your salad. Make
sure you don't over heat however! It should be just warm to the touch with your
finger.</div>
Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com0tag:blogger.com,1999:blog-5576954519289494408.post-18234651007868693392013-05-11T16:21:00.000-07:002013-05-11T16:21:49.396-07:00Stir fried rice lovers, you will remember this one!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VLd60f_FVvM/UY695vZKlqI/AAAAAAAAA_4/KUz6zKZRr4A/s1600/Brown+Jasmine+Fried+Rice+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="http://1.bp.blogspot.com/-VLd60f_FVvM/UY695vZKlqI/AAAAAAAAA_4/KUz6zKZRr4A/s640/Brown+Jasmine+Fried+Rice+1.jpg" width="640" /></a></div>
<br />
If you are a rice lover, that's one thing; however, if you are a stir fried rice lover, this recipe creation propels this grain to a whole new level. And if you follow the preparation to a tee, this dish will take your taste buds to what they may consider taste bud heaven!<br />
<br />
Let's face it, things don't get much better to the palate than a dish of fried rice when prepared to perfection and the Chinese have been one of the Masters of this dish since time began. And then along comes this cocky Frenchman (yours truly) who dares step into their culinary territory and try his hand at perfecting something that has already reached its pinnacle. Mais pourquoi, one might ask, would anyone dare stick his or her neck out and try to beat the Champions at their best game? It is perhaps because he loves the challenge.<br />
<br />
This creation of a stir fried rice has now been tested by a handful of people and their verdict has been two thumbs up so far. So now you be the judge and jury. Prepare it and see for yourself. Is it worthy of a place at your table?<br />
<br />
Precook your rice:<br />
<br />
1 cup of brown jasmine rice (uncooked)<br />
2 cups of water<br />
1 or 2 pinches of salt<br />
1 teaspoon of vegetable oil<br />
<br />
Follow the directions on the package, bringing the water to a boil in a medium pot. Then add the oil and the salt. Rinse the rice well, drain, and add to the pot. Cover and reduce heat to low and simmer for 45 to 50 minutes. You can use 1/4 cup less water if you cook for 45 minutes and want your rice a bit firmer. IF you can't find the brown jasmine rice, the traditional white should work fine; however, remember, this dish was prepared with the brown.<br />
<br />
While rice is cooking, prepare all the other ingredients:<br />
<br />
1 large red bell pepper, diced<br />
2 cups of finely shredded Napa cabbage<br />
5 cloves of fresh garlic, finely diced<br />
1 teaspoon of ginger root, finely diced<br />
1/2 cup of Edamame beans (w/o pods, precooked)<br />
2 lightly beaten medium sized eggs<br />
3 tablespoons of vegetable or canola oil<br />
1 teaspoon of sesame oil<br />
1 medium shallot, finely chopped<br />
1 teaspoon of sesame seeds<br />
3 tablespoons of Mirin (kind of like a rice wine)<br />
2 teaspoons of Hoisan sauce<br />
1 tablespoon of oyster sauce<br />
1/4 cup of hot water<br />
10 shakes of the table salt shaker (about a teaspoon or less)<br />
7 shakes of black pepper<br />
<br />
Please note: wait until the final step to add the salt and pepper so that you can taste and judge now much you want. Some people like more salt and others less.<br />
<br />
In a medium glass, add the 1/4 cup of hot water, Mirin, Hoisan sauce, and oyster sauce together and stir until well diluted, set aside.<br />
<br />
Prepare all your vegetables per the preparation above, chopping and dicing, etc. Place the Edamame beans in a microwavable dish, along with 2 tablespoons of water. Cover tightly, and microwave on high for about 3 minutes and 30 seconds. Set aside and uncover after a minute. Most of the podded Edamame will come frozen, for your information, and it can be found in the frozen vegetable section of your grocery store.<br />
<br />
In a large (10 inch) fry pan (or wok, if you have one), add half of the vegetable oil and heat on high, but don't allow the oil to start smoking. Once the oil is hot, add the diced red bell peppers and saute while stirring for about 90 seconds. Next, add the garlic, ginger, and shallots and continue stirring for another 90 seconds.<br />
<br />
Reduce the heat to medium high and add the cabbage. Toss and stir so that all ingredients are well mixed together and continue to saute for another 2 minutes. You may, at this time, add 5 shakes of the salt shaker and the ground pepper. Stir, then remove from the pan into a bowl.<br />
<br />
Make sure the pan has been scraped with a metal spatula, then add half of the remaining vegetable oil, and quickly saute the 2 beaten eggs over medium high heat. Don't overcook the eggs, Chop and stir with your spatula for about 45 seconds and remove eggs into a small bowl.<br />
<br />
Again, scrape the bottom of the pan well, then add the rest of the vegetable oil and the sesame oil into the pan and heat at medium high heat. When oil is nice and hot, it will easily coat the bottom of the pan when you swirl the pan around. Now, add your cooked rice to the pan and stir, scraping the bottom frequently as you stir. Fry the rice for about 2 minutes.<br />
<br />
Next, add the sauteed vegetables to the rice and stir so that all ingredients are very well mixed. Add the Edamame beans and continue to saute for another minute. Add the liquid mixture you had set aside and stir until all ingredients are well coated. Finally, add the cooked eggs and do a final stir so they are well distributed throughout the dish. Give yourself one last taste for flavor and add a bit more salt and pepper if needed.<br />
<br />
Transfer the fried rice to a heated large serving bowl and sprinkle the sesame seeds over the top. Serve hot all by itself or with your favorite meat. This preparation will yield 6 servings if accompanied by a second item or about 5, if served by itself. Enjoy your creation and please feel free to critique it as you seem fit.Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com1Portland, OR, USA45.5234515 -122.676207145.1675835 -123.3216541 45.8793195 -122.0307601tag:blogger.com,1999:blog-5576954519289494408.post-127290612708375072013-05-06T23:19:00.000-07:002013-05-11T14:51:37.450-07:00What has 25 calories per ounce, 27 grams of protein per serving, and only 1.5 total grams of fat?<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-SgYgJyl2hoQ/UYicpZGHRRI/AAAAAAAAA-8/aFD4jKyLNAE/s1600/Red+Snapper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="http://4.bp.blogspot.com/-SgYgJyl2hoQ/UYicpZGHRRI/AAAAAAAAA-8/aFD4jKyLNAE/s640/Red+Snapper.jpg" width="640" /></a></div>
Yes, you heard it correctly, only 25 calories per ounce! A 5 oz. serving of Red Snapper will set you back only 125 calories, provide nearly half of your day's protein at 27 gm., and only 1.5 total gm. of fat. With numbers like these, one can certainly splurge and cook with a little bit of butter and not <br />
feel guilty.<br />
<br />
Red Snapper, if found in your local market, should be snapped up (no pun intended) and made a part of your regular meal time entree at least once a week. It's relatively reasonable in price and can be prepared in a variety of ways, including sauteed, broiled, baked, poached, and in stews. It is a fairly firm white fish that a little goes a long ways to satisfying your hunger.<br />
<br />
Red Snapper can be purchased filleted, as steaks, or whole (ideal for baking with a white wine braise). Just remember, as with all fish, it doesn't take much time to cook - or overcook. Once overcooked, any fish should be given to the cat. If baked, it's best to preheat your oven to 425F (210C), take your fillet or steak in an oven proof pan, drizzle a little olive oil or melted butter, salt and pepper, and bake on lower rack uncovered for 8 to 10 minutes max for a 3/4 to 1 inch thickness. Check it at 8 minutes, it should feel tender like the mound on top of your hand between the thumb and index finger. Remove it from the oven and let it set for a minute in the hot pan, then transfer to a heated serving platter. A squeeze of lemon, fresh minced basil or dill and you'll have yourself an entree that will be every bit as good as you will find in any fine restaurant.<br />
<br />
Another great way of preparing Red Snapper is by a high heat saute for about 2 minutes, then pouring a half cup of white wine or fish stock with minced garlic and shallots, reducing the heat, cover, and cook another 5 minutes. This preparation is what is featured in this post. Remember an important factor, whenever possible, please select fresh cuts of fish. Smell it, it should have an almost odorless scent of the sea or fresh stream. If purchasing whole, make sure the fish scales are intact, shiny, and not dried out. The eyes should be clear and not milky or cloudy. If the fish department smells fishy when approaching it, turn around and walk away.<br />
<br />
Ingredients needed for a serving of 4:<br />
<br />
4 Red Snapper steaks or fillets, approx. 5 ounces each, skin on<br />
2 medium shallots, finely chopped<br />
3 cloves of garlic, finely chopped<br />
1 fresh basil stem, leaves sliced in thin strips<br />
1/2 cup of dry white wine<br />
1/4 cup of hot water (if needed, you can use)<br />
3 tablespoons of cold butter, cut into cubes<br />
1 tablespoon of olive oil<br />
1 tablespoon of rice vineager or white balsamic vineager<br />
salt and white pepper to taste<br />
1 teaspoon of lemon zest<br />
1 cup of uncooked medium grain Jasmine rice<br />
<br />
<br />
Prepare enough steamed white rice for 4 servings, usually 1 cup of uncooked white Jasmine rice will work well. Have this ready about 10 minutes before fish is ready to serve. Follow cooking directions on package as they vary depending on what type of rice you choose<br />
<br />
In a large saute pan large enough for 4 pieces of fish, heat the tablespoon of olive oil over high heat. When oil is hot, place the fish in the pan and saute 1 minute on each side. Next, add the garlic and shallots to the pan and saute for another 30 seconds. Finally, add the white wine, reduce heat to low, and cover. Continue to cook for another 5 minutes.<br />
<br />
After 5 minutes, remove pan from heat, place fish in a hot serving plate. Leave the liquid, shallots, and garlic in the pan. Return pan to heat, keeping heat on low to medium low. Add the tablespoon of vineager, a couple of tablespoons of the water to the pan. Now little by little, add a bit of the butter, all the while constantly stirring as the butter melts. Continue to slowly add the rest of the butter and the lemon zest. Stirring over low heat, make sure the butter does NOT come to a boil or you will separate the fats and you'll have a mess. When you have a nice smooth and silky sauce that coats your spoon, add salt and white pepper to taste. Once satisfied with the flavor, pour the sauce through a fine strainer into a sauce bowl. Discard the solids left in the strainer. Serve over the fish and rice on each individual guest dish and finish off with sprinkles of the fresh basil. Serve hot and enjoy.Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com1tag:blogger.com,1999:blog-5576954519289494408.post-91938900713194953412013-03-03T05:27:00.000-08:002013-03-03T05:27:27.751-08:00Savory Tarts - With ease if you please!<br />
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What is it about savory that we just can't get enough of? When done right, it just doesn't get any better. The wonderful thing about savory is that no matter where you live, there are a bounty of recipes that will satisfy those cravings. And what do we usually do when we crave savory? Well, most of us don't do it right. We want it quick and easy; however, so many times quick and easy means running to the freezer or convenience store and grabbing a frozen packaged precooked item, popping it into the microwave and two minutes later, presto! It's ready.<div>
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The next time you settle for "presto", think about reading the nutritional facts on the back of the package. When was the last time you read that label that should sometimes come with a skull and cross bones with a warning, that gives you the good and bad news about what you're about to consume? Can we talk sodium? Some servings of those savory, quick foods can contain nearly an entire day's worth of sodium, an ingredient that can be more dangerous to your health than fat. It's also amazing to note the amount of sugar contained in some of those quick fixes for cravings.</div>
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All in all, you know you can do better in the kitchen with minimal effort and ingredients to fulfill the need to satisfy your savory cravings. And the fact that you have control over and know what's going into your creation, is all the better for you and your health. With proper fresh ingredients, herbs, and spices, you can turn a savory tart for example, into a not-to-bad-for-your-health dish. About the only thing you have to worry about is the puff pastry, which admittedly, is a bit over the top in regards to fats; however, with careful planning, you can counter the bad with the good you put into your filling. Using herbs instead of salt will minimize the sodium intake. Using low fat or part skim milk cheese will balance out the added fat in the crust. And using tasty vegetables, properly prepared, will provide a wonderful bouquet of savory flavors. Roasted red peppers, olives, shallots, and garlic offer wonderful taste enhancers that will satisfy your yearning for a savory bite. Read on . . .</div>
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This vegetable tart is a wonderful idea to satisfy you taste buds. It's also easy to prepare, doesn't take but a bit of time to cook, and certainly will be welcomed open mouth by your loved ones. These tarts are great because you can prepare variations of the one you're about to be presented with. The sky is the limit as to what ingredients work well.</div>
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First things first, thaw out 2 sheets of puff pastry for about 2 hours. You will want to gather all your ingredients and cooking hardware together, called "mise en place" in the culinary world. This will make for an easy time in the kitchen. Next, take out a nice chilled bottle of white wine of your choice and pour yourself a nice glass. This will make for a happy time in the kitchen (one can't forget the well being of the chef). Finally, preheat your oven to 425 (210c) about 20 minutes before your tarts are ready to be baked. As for the hardware, here's what you want:</div>
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1 frying pan (9 inch diameter)</div>
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4 tart pans (4 to 6 inch diameter)</div>
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1 cookie sheet (to set the tart pans on) or foil sheet</div>
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1 stirring utensil </div>
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1 cooking brush</div>
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1 medium cutting board</div>
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If you don't have tart pans, don't fret. You can simply prepare the tarts directly on the cookie sheet. It won't look as pretty and round, but it'll work. Tart pans are relatively inexpensive and you can usually purchase them in sets of 4 for less than $20. It's something you should add to your kitchen if you don't already own some. Purchasing different sizes allows you to have plenty of flexibility when preparing dishes like this, as well as sweet dessert creations. </div>
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Now here's the list of your food ingredients for this version of 4 savory tarts:</div>
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2 puff pastry sheets (thawed for 2 hours)</div>
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4 roasted red peppers *(see note below)</div>
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3 medium sized shallots, finely chopped (1 medium yellow onion, finely chopped)</div>
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4 cloves of garlic, finely chopped</div>
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2 green onions, finely chopped</div>
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1 teaspoon of dry basil flakes</div>
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1/2 teaspoon of coarse ground black pepper</div>
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1/2 cup of low fat or part skim, shredded Parmesan cheese (or Gruyere, yum!)</div>
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1/4 cup of that white wine you're drinking</div>
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2 tablespoons of olive oil (enough to coat the frying pan)</div>
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2 tablespoons of Dijon mustard</div>
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1 egg, beaten (for egg wash)</div>
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2 tablespoons of water (beaten with the egg)</div>
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*Regarding the roasted red peppers, you can go through the labor of roasting them yourself; however, it is preferable for this recipe to buy yourself a jar of roasted red peppers. It may actually be less expensive that purchasing 4 peppers to begin with. A jar will run you about $5.00. Spread the red peppers on a cutting board and julienne them lengthwise, strips being about 1/2 inch wide.</div>
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The egg wash needs a footnote as well. If you want to keep the cholesterol down, you can omit the egg yolk and just use the white; however, the amount of yolk you will end up using has about 100 mg of cholesterol which comes to about 25 mg per serving, not enough to worry about.</div>
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Another note to add regarding sodium. Did you notice this preparation doesn't call for any salt? The ingredients will provide the full flavor you want in a savory dish. The Dijon mustard is great to use in this case. It has no sodium, no fat, much healthier than mayonnaise, and will provide wonderful flavors!</div>
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You can begin the preparation of the vegetables about an hour before the pastry is thawed. It will take about an hour to prepare, cook, and cool, which will be just about the perfect timing. </div>
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Heat your frying pan over medium high heat, adding the 2 tablespoons of olive oil, making sure the entire bottom of the pan is nicely coated. Fry your shallots (or onion) for a couple of minutes until they start getting slightly browned. Now add the garlic, stir and continue frying for another minute. You don't want to burn the garlic. </div>
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Now add the 1/4 cup of white wine, basil flakes, and pepper. Stir well and shut the heat off. Remove pan and allow to cool to the touch (usually about 5 to 10 minutes)</div>
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We are now going to prepare the puff pastry shells. Remove and lay out 1 puff pastry sheet on the cutting board. Take your fingers and smooth out the folds. Cut the sheet diagonally so that it makes 2 triangles. If your tart pans are nonstick, place a triangle in each pan so that the bottom is completely covered, the pastry going up the sides of the tart pan, and the ends of the sheet are hanging over. Don't worry about how far they hang over because you're going to fold them back in. If your pans are not nonstick, spray a bit of cooking spray in each pan.</div>
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Now brush a nice coating of the Dijon mustard on the bottom of each sheet. Set them aside while to prepare the second pastry sheet the same as you did with the first. You now have 4 ready to fill tarts.</div>
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<a href="http://4.bp.blogspot.com/-gBzH7FGcOdw/UTNPGvrGo6I/AAAAAAAAA90/TxHA-8p71xQ/s1600/Savory+Tart+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="http://4.bp.blogspot.com/-gBzH7FGcOdw/UTNPGvrGo6I/AAAAAAAAA90/TxHA-8p71xQ/s320/Savory+Tart+5.jpg" width="320" /></a>Take the cooled fried ingredients, the roasted red peppers, and the shredded cheese and separate each into 4 equal parts. Begin filling the shells by placing the shallot mixture at the bottom, then sprinkling the cheese over the shallots, and finally adding the julienne red peppers on top of the cheese. Don't over fill the tarts with the peppers. Usually 5 strips will work fine, a couple more if you want.</div>
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Finally, fold the overhanging ends of the pastry over the top of the roasted red peppers loosely. Don't pat it down. Be artistic if you want. Finish by brushing the egg wash over the top of the puff pastry. Place the 4 tarts in the cookie sheet and bake in your 425 preheated oven for about 20 minutes or until they have puffed up nicely and are medium brown and shiny. Keep a close eye on them while baking, as you certainly don't want to burn the tarts.</div>
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When finished, remove tarts from oven and allow to cool for about 20 minutes before removing the tarts from the tart pans. You can serve these wonderful tarts with a nice tossed salad of mixed greens to make this a nice lite lunch or service them alone as a nice appetizer or an afternoon snack. Bon appetit!!</div>
Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com0tag:blogger.com,1999:blog-5576954519289494408.post-86963190190015422082013-01-20T10:24:00.000-08:002013-01-20T10:24:20.458-08:00Just think Spring... Please!<div class="separator" style="clear: both; text-align: center;">
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It's the dead of Winter, the cold has settled in, and before the month of January has passed, we may very well experience a blanket of snow on the ground; however, don't be dismayed, you can still celebrate Spring and all its colors while in the comfort of your home. And when you look out your window, if you simply look up at the blue sky and not the lifeless trees, you can imagine it's the middle of April and it's nearly lunch time!<br />
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This Pork Tenderloin Salad will certainly ease the pains of Winter and like all wonderful Spring season salads, this one is as easy to create as the rest of them, with all the nutrition your body needs to keep you going for the rest of the day. There's nothing complicated with the ingredients and all are readily available. Here they are for a lunch party of 4:<br />
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4 Pork Tenderloin medallions (3/4 inch thick, pounded to 1/4 inch thickness)<br />
3 medium sized ripe tomatoes, cut in wedges, then each wedge cut in half<br />
2 Belgium Endives, sliced in 1 inch lengths<br />
1/2 cup fresh Fennel, thinly sliced<br />
1/2 bunch of fresh Dill, roughly chopped<br />
3 green onions, chopped<br />
3 tablespoons of olive oil<br />
salt and pepper (for pork)<br />
1/4 cup of white wine (dry)<br />
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Salad Dressing:<br />
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1/2 cup of olive oil<br />
1/6 cup of white rice vinegar plus 2 tablespoons<br />
1 teaspoon of Dijon Mustard<br />
1 tablespoon of honey<br />
salt and pepper to taste<br />
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Begin by heating the 3 tablespoons of olive oil over high heat in a large frying pan. Once olive oil just begins to smoke, reduce heat to medium high and place each tenderloin medallion in the pan. Saute for about 2 to 3 minutes on each side until nicely browned and salt each with a couple of shakes, along with the pepper. Medallions should be cooked to medium, but do not overcook!! You want to maintain the moisture content. Remove from pan and set aside to cool to room temperature. Discard the liquid/oil from the pan, but do not wash pan (you will deglaze it shortly).<br />
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Prepare all the vegetables as directed and place in a medium size bowl. Toss WITHOUT the dressing, so that all ingredients are well mixed. Set aside.<br />
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Prepare your salad dressing, adding all ingredients in a small bowl and beating well with a fork until liquids are well mixed and blended. Set aside.<br />
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Return the frying pan over medium high heat. Now add the white wine and deglaze the pan and continue deglazing until the liquid is reduced by half. Shut the heat off, remove pan from stove top and stir in the salad dressing into the pan until well blended.<br />
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To assemble, place a medallion of pork in the center of each plate and pour a tablespoon of the dressing over each one. Next, 1/4 of the salad over each medallion. Finally, drizzle several tablespoons of the dressing over each serving. At this time, you can sprinkle of few sprigs of dill over each serving as a final touch. Serve at room temperature and enjoy with a glass of the same white wine, along with a couple of slices of crusty French baguette bread. It goes without saying that one should cook with the same wine they would have no problem drinking!<br />
<br />Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com2tag:blogger.com,1999:blog-5576954519289494408.post-36297555096857081802013-01-01T13:52:00.001-08:002013-01-01T13:52:59.943-08:00Avocado all dressed up for the New Year!<div class="separator" style="clear: both; text-align: center;">
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Well, it's finally 2013 and we're still here. December 21st came and went just like any other day, ticking minute by minute, hour by hour, until it reached its destination, December 22nd. Like all doomsday predictions of the past, this one proved its doom as well. The proof is in the pudding, we're still standing, this January 1st, 2013!<br />
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Yes, we have survived 2012, the holidays, and the countless recipes thrown at us from all corners of the Internet. Along the way, many of us picked up new ideas and applied them to our everyday food preparation. From simple to complex, you may have tried your hand at something new. It doesn't matter if you succeeded or failed; the success was that you tried. You may have spent days planning or been spontaneous, but the result was yours and yours alone. Because of that, you are a better cook today than at this time last year. Congratulations! You have achieved another year of learning and become a better Steward of your kitchen!<br />
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And now, it's time to continue the voyage we started three years ago at the inception of this blog, to create new recipes and present new dishes that will entertain and impress our dinner guests. This first creation of 2013 marries a climacteric fruit (like the banana) with a creature from the sea, the Avocado and the White Prawn. With first bite, you will realize this has to be a marriage made in Heaven! Served as a first course for the New Year's Eve dinner, it was a total hit with guests. The ingredients are simple and preparation even more so. Here is what you need for a party of six:<br />
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2 Large Avocados, ripe<br />
2/3 lb. of medium White Prawns (around 40 c), peeled, deveined, and chopped<br />
5 cloves of garlic, finely chopped<br />
2 large shallots, finely chopped<br />
2 green onions, finely chopped<br />
3 tablespoons of finely chopped parsley<br />
1/2 teaspoon of white pepper<br />
1 tablespoon of oyster sauce<br />
1/4 cup of white rice wine<br />
3 tablespoons of olive oil<br />
salt to taste (use sparingly)<br />
Juice from one medium squeezed lemon<br />
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Prepare all your ingredients (called mise en place). In a medium bowl, roughly crush the Avocados with a fork and squeeze 1/2 of the lemon. Stir until lemon juice has been well incorporated with the Avocado to prevent browning. Place in the fridge.<br />
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In a medium size saute pan, heat the oil over medium high heat. Begin by sauteing the shallots until translucent. Next, add the garlic and continue to saute for a minute or so. Now add the chopped White Prawns and saute for another 2 to 3 minutes, stirring frequently. Lower heat to medium and add all other ingredients, including the juice from the other half of the lemon. Continue to saute and stir for another couple of minutes, remove from heat, and let cool for about 15 minutes.<br />
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Add the cooked ingredients to the Avocado and mix all ingredients well. You may cool the dish in the fridge for about 30 minutes, if you wish, or serve at room temperature. Serve on individual plates, along with a side of butter lettuce leaves and sliced tomato. Use a small ring mold if you want to shape each serving, or you can simply add a couple of small scoops to each dish. Serve with a side of crusty baguette bread. You will be amazed at the reaction of your guests. They will absolutely love this first course and you will be on your way to another great year of presenting impressive dishes to your dinner guests!<br />
<br />Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com0tag:blogger.com,1999:blog-5576954519289494408.post-73125931575125143612012-11-17T22:53:00.003-08:002012-11-17T22:56:52.074-08:00Oh the pretty little Puff Pastry Cream Puffs!<div class="separator" style="clear: both; text-align: center;">
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Pretty doesn't mean you have to be difficult! These little bite size cream puffs go from kitchen to belly in no time flat. Oh of course, you can go through the process of preparing your own puff pastry; however, with your busy schedule, how does one find the time anymore? With our modern conveniences, you can now purchase ready made puff pastry sheets in your grocery store that is just as good as what you used to make from scratch.<br />
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The Bavarian Cream (or custard if you want that) is much less time consuming and easier to prepare, so there's no problem in putting that together from scratch. The last thing you need are strawberries, raspberries, or blueberries. Any of these fruits will do just fine; however, strawberries should be your first choice! Using a selection of strawberries, prepare them by slicing them to about 1/8 inch thickness.<br />
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Begin by defrosting two puff pastry sheets for a couple of hours. Place them in the fridge until ready to use, as you certainly want the dough to be well chilled which will result in a much puffy rise. Preheat your oven to 425 F. Roll out the puff pastry on a floured cutting board and roll out the sheet until it is about 12" x 12". Using a 2 to 3 inch cookie cutter, begin to cut little round disks, discarding the excess left over. Use a mini cupcake pan and place a disk in each slot as you would if you were making little tart shells, but don't press down too hard (and no poking holes in the pastry with a fork on this one). Using a pastry brush, apply a very thin layer of egg wash to each one. Bake for about 12 to 14 minutes or so, keeping a close eye on them so they don't burn. They should puff up to really nice round puff pastry balls. Remove from the oven and allow to cool. Once cooled, you can take a very sharp knife and slice them horizontally right at the seam.<br />
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The Bavarian Cream is not difficult to prepare. In fact, you could prepare it before you start anything else which would give it time to cool down in the fridge. Get the following ingredients together:<br />
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2 tablespoon of powdered gelatin<br />
1/2 cup of cold water<br />
1/2 cup of sugar<br />
2 cups of heavy whipping cream<br />
1/2 cup of cold water<br />
1 3/4 cups of milk<br />
1 pinch of salt<br />
4 egg yolks<br />
1 teaspoon of vanilla extract<br />
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Start by diluting the powdered gelatin in the water, stirring well. Set aside.<br />
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Using a medium size bowl, whisk briskly the egg yolk, sugar, and salt. If you want, you may use an electric hand mixer with a whisk attachment. Whisk until the egg yolk doubles in size and becomes a light yellow and silky.<br />
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In a sauce pan, bring the milk to a boil; however, before it comes to a boil, take a few tablespoons of the milk and slowly add it to the egg yolk, stirring the egg yolk constantly so that it doesn't clump. You are wanting to bring the temperature of the egg yolk up to where it won't cook it when you slowly pour the rest of the milk into the bowl. Once the milk has come to a boil, add it slowly to the yolk and stir well with a hand whisk. Return the combination to the sauce pan and heat while stirring, over medium. At this point, you can use a wooden spoon to stir. Once the spoon can be nicely coated with the mixture, it's ready. Remove from heat, pour it through a strainer into a bowl, mix the gelatin into the custard so that it melts completely, and cover the surface of the custard with a sheet of plastic wrap. Set aside and allow to cool.<br />
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Once the custard has cooled, whip the heavy cream, along with the vanilla extract until you have medium stiff peaks. Carefully fold the cream into the custard in 3 equal parts. Don't over stir so that you don't lose the air that whipping the cream created. Once fully folded, place the bowl in the fridge for about an hour.<br />
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Once cooled, you're ready to assemble your little puff pastries. Using a small teaspoon, place some of the custard to the bottom half of each puff pastry shell, followed by a couple of slices of strawberries. Finish with just a little dab of custard and place the top half of the pastry puff on top of the custard. Feel free to add a couple of drops of white chocolate syrup on the top and place a raspberry over the syrup for a final touch. You will be delighted at the outcome and so will your friends and family. These little morsels are sinfully good! Enjoy.Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com2tag:blogger.com,1999:blog-5576954519289494408.post-84790570650708748392012-10-28T07:08:00.001-07:002012-10-28T07:08:20.564-07:00A season to be tart<div class="separator" style="clear: both; text-align: center;">
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It's Autumn in the Northwest which means cooler and wetter days, warm flannel shirts, and jackets with hoods. Why so gloomy? This time of the year is one of the most colorful and festive of all the seasons. Look around you and enjoy the visual palate of gold, yellow, red, and green foliage falling like snow. Get out and kick the piles of leaves just like you did as a child. Splash up the puddles left behind by the last downpour. It's time to relive your younger days and play! Put on your costume and party with the witches and goblins on Halloween night. Eat candy and chocolates 'til your belly aches.<br />
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After all that frolicking, you're sure to build an appetite for a little snack. But you don't want to grab a bag of chips or puffs at the convenient store and you certainly don't want to toil in the kitchen working on a complicated recipe. After all, it's just snack time. Finally, you want something hearty that will give you energy and warm your belly. This is where cheese tarts come in. Very easy to prepare from scratch, these wonderful tarts are delicious and take only about 30 minutes to bake.<br />
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Let's start by preparing an easy crust for your tart. First, gather your ingredients:<br />
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<span style="color: #b6d7a8;">1 cup of flour, 3/4 cube of cold butter cut into squares, 1/2 teaspoon of salt, and 2 tablespoons of water</span><br />
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In a large bowl, mix the ingredients using your hands and fingers. Continue to mix until the flour develops a wet sand consistency and it begins to clump. Place the bowl in the fridge while you prepare the filling.<br />
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Preheat oven at 400 F (200 C).<br />
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For your filling, <span style="color: #b6d7a8;">crack 4 eggs in a bowl, along with 1/4 cup of cream, and a bit of salt and pepper</span>. Beat all ingredients together until well mixed.<br />
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Now<span style="color: #b6d7a8;"> add 1/2 cup of fresh grated Parmesan cheese and 1/2 cup of grated Swiss cheese (or Gruyere)</span> to the eggs and stir well. Set aside.<br />
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Now, <span style="color: #b6d7a8;">chop up about 1/2 cup of Leeks and one medium shallot</span>. Saute for about 5 minutes until translucent, let cool a bit and add to the egg and cheese mixture.<br />
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Remove dough from the fridge and begin to line the bottom and edges of 4 individual tart pans (about 5 inch diameter size) or one medium size tart pan. Bake at 400 for 10 minutes, remove and let cool for about 15 minutes.<br />
<br />
Finally, begin to fill each tart pan and <span style="color: #b6d7a8;">dot the tops with some grape tomatoes</span> if you wish. Reduce oven temperature to 350 and bake tarts for about 30 minutes. Remove and allow to cool for about 15 minutes. Then it's ready to serveAnonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com2tag:blogger.com,1999:blog-5576954519289494408.post-1866932397047873122012-05-24T22:25:00.001-07:002012-05-24T22:29:26.345-07:00To soup or not to soup all depends on you<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dWwxZ4HP3Tk/T78XCS9fSxI/AAAAAAAAA44/kidkRT257tY/s1600/Red+Lentil+and+Carrot+Soup+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="http://1.bp.blogspot.com/-dWwxZ4HP3Tk/T78XCS9fSxI/AAAAAAAAA44/kidkRT257tY/s400/Red+Lentil+and+Carrot+Soup+3.jpg" width="400" /></a></div>
With the arrival of warmer weather, it's all too often that soup begins to take a back seat to its more fair weather friend, la salade. Well, the time has come to break from traditional habits. Soup is perfectly comfortable as the days and nights warm up. In fact, if you carefully pick and choose the type of soup, it makes perfect sense as a first course for a July evening dinner.<br />
<br />
Think lighter fare when choosing what soup you plan to prepare. We're not talking about the heavy and hearty guns here, but more in the line of light and creamy soups that a simple ladle or two will suffice. Think of a light and silky scarf around your neck as you stroll through the city park on a warm Summer's eve, instead of that thick, old, and scratchy wool muffler that's been hanging in your closet that you can't wait to re-gift. Now you're beginning to envision a wonderful cream of red lentils and carrots with a light scent of ginger and golden curry as you close your eyes and your mind wanders to the sandy beaches of Panaji with subtle, warm breezes blowing in from the Arabian Sea as the Sun gives its last kiss good night.<br />
<br />
Snap out of it! It's time to make soup and you've no time for day dreaming. Get yourself a fan and pretend. Here are the ingredients for Red Lentil and Carrot Ginger Soup:<br />
<br />
2 cups of carrots, chopped in one inch pieces<br />
1 cup of dry red lentils, well rinsed<br />
2 tablespoons of finely chopped fresh peeled young ginger<br />
6 cups of chicken stock<br />
3/4 cups of coconut milk<br />
1/2 teaspoon of golden curry power or turmeric (your choice)<br />
1/2 teaspoon of salt<br />
1/2 teaspoon of white pepper<br />
1 tablespoon of honey<br />
1 tablespoon of butter<br />
<br />
Begin by bringing the chicken stock to a full boil in a medium to large pot. Add the carrots and the red lentils and boil for about 15 minutes uncovered over medium high heat, stirring occasionally. You will begin to see some foaming around the edges. Take a soup spoon and carefully skim this off and discard it. Reduce heat to medium and add the ginger. Cover and continue cooking for about 30 minutes or until the carrots are tender and lentils are soft to the bite. Check back occasionally and stir. Liquid should have reduced a bit and lentils should have absorbed some liquid as well.<br />
<br />
Now transfer the carrots and lentils, along with the liquid to a food processor in 3 equal amounts and process for about 3 minutes each. Once processed, return the soup to the pot by way of straining through a <a href="http://www.chefscatalog.com/product/27673-CIA-Masters-Collection-Strainer-4-inch.aspx?sourcecode=CW4GG4036&gclid=CLet1aPXmrACFQF_hwodEVo-YA" target="_blank">fine mesh strainer</a>. Take your time and don't rush the straining, as you want to have a silky smooth consistency. You can use a spoon to keep the mesh clear as you strain, but don't try to push it through. Any solids left in the strainer can be discarded. This process can take 10 minutes, but be patient. The finer the mesh the better.<br />
<br />
Once the soup has been put through the strainer and back in the pot, stir in the coconut milk, the curry powder (or turmeric), salt, pepper, and honey. Make sure the cook top is reduced to low. Stir well until all ingredients are well blended. If you desire less thickness to your soup, add more cream or coconut milk and stir well. Taste for flavor and add a bit more salt if needed. Continue to cook on low for about 15 minutes until it comes to a very very low boil, all the while stirring frequently. Once it comes to a boil, cook for just about 5 more minutes, remove from heat, and melt 1 tablespoon of butter until completely blended. Serve hot with sprinkled parsley or a nob of sour cream. Settle in the back yard, hit the fan, and go back to your day dream. Enjoy!Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com4tag:blogger.com,1999:blog-5576954519289494408.post-71769339610945222932012-05-22T16:44:00.000-07:002012-05-22T16:44:24.085-07:00The Two Faces of Salads<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-hYLqI9NrAfQ/T7wjBYn-ngI/AAAAAAAAA4k/6nzbH4ulRZc/s1600/Roasted+Chicken+Salad+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-hYLqI9NrAfQ/T7wjBYn-ngI/AAAAAAAAA4k/6nzbH4ulRZc/s400/Roasted+Chicken+Salad+8.jpg" width="255" /></a></div>
It's the month of May and that means Spring in the Northern Hemisphere. With the coming of warmer weather, the focus begins to shift towards more outdoor activities such as jogging, boating, swimming, and oh yes, dieting!<br />
<br />
One of the most versatile foods that pairs so well with Spring and calorie watching are salads. The recipes are endless and so all encompassing. Think about it, name a vegetable, fruit, grain, legume, fowl, seafood, or meat, and odds are there is a salad for that. Another great advantage of salads is that more likely than not, they will be made of fresh items. And finally, they tend to be healthier for you, providing good vitamins and nutrients, lower fat and calories, and high dietary fiber.<br />
<br />
STOP THE PRESSES! Salads can be dangerous to your health! They are loaded with calories, fat, and cholesterol. Yes, like all other foods,the claims are true, if we turn these wonderful salads into a hodgepodge of everything we can find in the fridge to pile onto our plates. All too often, we Americans tend to go overboard when putting together a salad and end up with high fat and high cholesterol dressings, high sodium processed cheeses and meats, all served in a large bowl as opposed to a dinner plate. The end result is a total defeat of why we had a salad instead of Mac n Cheese or Lasagna. We end up consuming nearly 1,000 calories, not to mention the saturated fat, sodium, and cholesterol we were trying to avoid.<br />
<br />
Salads are great for all of us; however, we must take into account several factors in order to maintain the "goodness" integrity. First, serve your portions on a plate as opposed to a bowl. This will ensure measured quantity, thereby controlling the amount consumed. There is certainly where size does matter, smaller is better. Second, stay with fresh and non packaged ingredients when putting together your salad. Processed goods like cold cuts are loaded with sodium, more dangerous than cholesterol to your health in the opinions of many. Read the package of sliced ham or turkey the next time you're in the store and be prepared for a shock! It is better to roast your own chicken or saute your own beef strips as you will have more control over sodium and flavor.<br />
<br />
Finally, the third thing to take into account when preparing a healthy salad deserves its own paragraph as it is far and away the greatest culprit in how bad for your health things can be. Think hard before you decide what dressing you are going to pour over your salad and how much you will use. Your dressing will contain most of the bad ingredients including most of the fat and saturated fat, bad cholesterol, sodium, and sugars. Be energetic and adventurous and make your own dressing. Doing so gives you total control over everything! You can control quantity by pouring your dressing into all the salad servings, tossing the salad, and then serving it in individual dinner plates as opposed to individually pouring it into each dish. Pouring the dressing onto your own serving will most likely double the quantity you would otherwise need, hence double the calories. And if you just can't do without that Thousand Island or Blue Cheese dressing, dilute it a bit with water before pouring. You'll use a lot less of it without sacrificing flavor.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-117mBAA_UEY/T7wjbVB5eeI/AAAAAAAAA4s/zBNof443EuY/s1600/Roasted+Chicken+Salad+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-117mBAA_UEY/T7wjbVB5eeI/AAAAAAAAA4s/zBNof443EuY/s640/Roasted+Chicken+Salad+7.jpg" width="640" /></a></div>
<br />
Pictured above is a Roasted Chicken Breast Salad served with a Dijon style dressing of olive oil, vinegar, Dijon mustard, garlic, and pepper. The fat contained in this dressing is healthy and the mustard enriches the flavor without fat, sodium, or cholesterol. The salad itself contains:<br />
<br />
Bib or Boston Lettuce (Butter lettuce)<br />
Sliced tomatoes<br />
Sliced avocado<br />
Diced fresh garlic<br />
Sliced roasted chicken breast<br />
2 sliced medium fresh mushrooms<br />
6 diced Kalamato olives<br />
<br />
Notice that nowhere in this recipe (salad or dressing) does it call for salt. The reason is that the olives provide the salt you need for flavor enhancement. Served with a nice loaf of olive bread, this entree is perfect for lunch and will satisfy all the while being very healthy for you. Play with the ingredients, substituting some for your favorite ones. Just be careful and conscientious of what you use so as to keep it healthy.<br />
<br />
During the next six months of Spring and Summer, if you consume 3 salads as part of your 14 lunches and dinners each week, you will eat about 1,500 fewer calories each week. That's 39,000 fewer calories over the next six months! Now that's food for thought.Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com2tag:blogger.com,1999:blog-5576954519289494408.post-12302268455356818932012-05-15T04:13:00.000-07:002012-05-15T04:13:00.857-07:00Thai Peanut Sauce Fried Rice Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fdohJtdeluc/T7I5-K3iNkI/AAAAAAAAA4U/Hjf9OcjhO5o/s1600/Fried+Rice+with+Peanut+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-fdohJtdeluc/T7I5-K3iNkI/AAAAAAAAA4U/Hjf9OcjhO5o/s640/Fried+Rice+with+Peanut+Sauce.jpg" width="640" /></a></div>
This rice <a class="itxtrst itxtrsta itxthook" href="http://cookeatshare.com/recipes/thai-peanut-sauce-fried-rice-626051#" id="itxthook0" rel="nofollow" style="background-color: transparent; border-bottom-color: darkgreen; border-bottom-style: solid; border-bottom-width: 0.07em; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="color: darkgreen;">dish</span></a> pairs
very well with the Basil Baked Game Hen entree. The flavors are exquisite with
just a touch of heat. Each bite will have you going back for more (you may even
find yourself sneaking a small bowl of it as a later evening snack). Not only
will this rice dish hold its head high against the best of restaurant fried rice
dishes, but it's so simple to prepare that you'll want to make it often, with
variations on the ingredients.<br /><br /><br />
<ul id="ingredients" itxtharvested="0" itxtnodeid="234" sizcache023278416465254181="61" sizset="49">
<li itxtharvested="0" itxtnodeid="266" sizcache023278416465254181="61" sizset="49"><span class="ingredient" itxtharvested="0" itxtnodeid="267" sizcache023278416465254181="61" sizset="49">4 oz. of <a href="http://cookeatshare.com/ingredients/pork-loin" itxtbad="1" itxtnodeid="268">pork loin</a>, diced</span>
</li>
<li itxtharvested="0" itxtnodeid="265" sizcache023278416465254181="61" sizset="50"><span class="ingredient" itxtharvested="0" itxtnodeid="269" sizcache023278416465254181="61" sizset="50">1/4 cup of
finely chopped <a href="http://cookeatshare.com/ingredients/leek" itxtbad="1" itxtnodeid="270">leek</a></span>
</li>
<li itxtharvested="0" itxtnodeid="264" sizcache023278416465254181="61" sizset="51"><span class="ingredient" itxtharvested="0" itxtnodeid="271" sizcache023278416465254181="61" sizset="51">1/2 cup of
chopped fresh red <a href="http://cookeatshare.com/ingredients/green-pepper" itxtbad="1" itxtnodeid="272">pepper</a></span>
</li>
<li itxtharvested="0" itxtnodeid="263"><span class="ingredient" itxtharvested="0" itxtnodeid="273">2 cloves of fresh minced garlic</span>
</li>
<li itxtharvested="0" itxtnodeid="262" sizcache023278416465254181="61" sizset="52"><span class="ingredient" itxtharvested="0" itxtnodeid="274" sizcache023278416465254181="61" sizset="52">1/4 cup of
fresh sweet Thai <a href="http://cookeatshare.com/ingredients/basil" itxtbad="1" itxtnodeid="275">basil</a>, chopped</span>
</li>
<li itxtharvested="0" itxtnodeid="261"><span class="ingredient" itxtharvested="0" itxtnodeid="276">3 tablespoons of Thai peanut sauce</span>
</li>
<li itxtharvested="0" itxtnodeid="260"><span class="ingredient" itxtharvested="0" itxtnodeid="277">2 pinches of dried chili pepper</span>
</li>
<li itxtharvested="0" itxtnodeid="259" sizcache023278416465254181="61" sizset="53"><span class="ingredient" itxtharvested="0" itxtnodeid="278" sizcache023278416465254181="61" sizset="53">4 tablespoons
of <a href="http://cookeatshare.com/ingredients/olive-oil" itxtbad="1" itxtnodeid="279">olive oil</a></span>
</li>
<li itxtharvested="0" itxtnodeid="258" sizcache023278416465254181="61" sizset="54"><span class="ingredient" itxtharvested="0" itxtnodeid="280" sizcache023278416465254181="61" sizset="54">1 tablespoon
of <a href="http://cookeatshare.com/ingredients/sesame-oil" itxtbad="1" itxtnodeid="281">sesame oil</a></span>
</li>
<li itxtharvested="0" itxtnodeid="257" sizcache023278416465254181="61" sizset="55"><span class="ingredient" itxtharvested="0" itxtnodeid="282" sizcache023278416465254181="61" sizset="55">1 cup of
uncooked short grain <a href="http://cookeatshare.com/ingredients/rice" itxtbad="1" itxtnodeid="283">rice</a></span>
</li>
<li itxtharvested="0" itxtnodeid="256" sizcache023278416465254181="61" sizset="56"><span class="ingredient" itxtharvested="0" itxtnodeid="284" sizcache023278416465254181="61" sizset="56">1/2 cup of
white <a href="http://cookeatshare.com/ingredients/rice-wine" itxtbad="1" itxtnodeid="285">rice wine</a></span>
</li>
<li itxtharvested="0" itxtnodeid="255" sizcache023278416465254181="61" sizset="57"><span class="ingredient" itxtharvested="0" itxtnodeid="286" sizcache023278416465254181="61" sizset="57">1 2/3 cup of
<a href="http://cookeatshare.com/ingredients/water" itxtbad="1" itxtnodeid="287">water</a></span>
</li>
<li itxtharvested="0" itxtnodeid="254" sizcache023278416465254181="61" sizset="58"><span class="ingredient" itxtharvested="0" itxtnodeid="288" sizcache023278416465254181="61" sizset="58"><a href="http://cookeatshare.com/ingredients/salt" itxtbad="1" itxtnodeid="290">salt</a> and <a href="http://cookeatshare.com/ingredients/pepper" itxtbad="1" itxtnodeid="289">pepper</a> to taste</span> </li>
</ul>
<br />
<h2 class="directions" itxtbad="1" itxtnodeid="233">
Directions</h2>
<ol id="directions" itxtharvested="0" itxtnodeid="291" sizcache023278416465254181="55" sizset="30">
<li itxtharvested="0" itxtnodeid="302"><span class="instruction" itxtharvested="0" itxtnodeid="303">Begin by bringing water to a boil in a medium pan.</span>
</li>
<li itxtharvested="0" itxtnodeid="301"><span class="instruction" itxtharvested="0" itxtnodeid="304"><a class="itxtrst itxtrsta itxthookactive" href="http://cookeatshare.com/recipes/thai-peanut-sauce-fried-rice-626051#" id="itxthook1" rel="nofollow" style="background-color: transparent; border-bottom-color: darkgreen; border-bottom-style: solid; border-bottom-width: 0.2em; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="color: darkgreen;">Add</span></a> the rice,
some salt, and 1 tablespoon of olive oil. Bring back to a boil, stir well, lower
heat to low, and cover. Allow to cook for about 20 minutes.</span>
</li>
<li itxtharvested="0" itxtnodeid="300"><span class="instruction" itxtharvested="0" itxtnodeid="305">While rice is cooking, <a class="itxtrst itxtrsta itxthook" href="http://cookeatshare.com/recipes/thai-peanut-sauce-fried-rice-626051#" id="itxthook2" rel="nofollow" style="background-color: transparent; border-bottom-color: darkgreen; border-bottom-style: solid; border-bottom-width: 0.07em; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="color: darkgreen;">prepare</span></a> all
other ingredients, chopping and mincing. Be sure to use the lower part of the
leek stalk (the white part). You may substitute 1/2 finely chopped onion for the
leek if you prefer.</span>
</li>
<li itxtharvested="0" itxtnodeid="299"><span class="instruction" itxtharvested="0" itxtnodeid="306">Heat the olive and sesame oil in a large fry pan or wok over
medium high heat.</span>
</li>
<li itxtharvested="0" itxtnodeid="298"><span class="instruction" itxtharvested="0" itxtnodeid="307">Saute the meat until browned, then add the leek and red
pepper. Continue to saute over medium heat for about 5 minutes.</span>
</li>
<li itxtharvested="0" itxtnodeid="297"><span class="instruction" itxtharvested="0" itxtnodeid="308">Next add the garlic, stir, and continue cooking for another
few minutes.</span>
</li>
<li itxtharvested="0" itxtnodeid="296"><span class="instruction" itxtharvested="0" itxtnodeid="309">Add the rice wine and stir to deglaze the bottom of the
pan.</span>
</li>
<li itxtharvested="0" itxtnodeid="295"><span class="instruction" itxtharvested="0" itxtnodeid="310">Lower heat to medium low and stir in the peanut sauce. Then
stir in the fresh basil and 2 pinches of the red pepper flakes. Taste for
flavor, add your desired pepper and salt if needed. Transfer to a bowl and set
aside.</span>
</li>
<li itxtharvested="0" itxtnodeid="294"><span class="instruction" itxtharvested="0" itxtnodeid="311">Wipe the fry pan (or wok) with a clean paper towel. Add a bit
of olive oil enough to coat the bottom of the pan. Heat over a medium high
heat.</span>
</li>
<li itxtharvested="0" itxtnodeid="293"><span class="instruction" itxtharvested="0" itxtnodeid="312">Flake the cooked rice with a fork and add it to the fry pan.
Stir quickly and saute rice for about 2 minutes.</span>
</li>
<li itxtharvested="0" itxtnodeid="292"><span class="instruction" itxtharvested="0" itxtnodeid="313">Add the cooked ingredients you set aside to the rice and stir
until all ingredients are well incorporated with the rice. Sprinkle in a bit of
sesame oil and do one final stir. Remove from heat and transfer to a large
serving bowl. Serve hot.</span> </li>
</ol>Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com1tag:blogger.com,1999:blog-5576954519289494408.post-7377070639678180892012-05-14T12:44:00.000-07:002012-05-14T12:44:19.162-07:00Basil Roasted Game Hen<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--qXUtWeDsps/T7FgDcThCnI/AAAAAAAAA4I/t47n9Syg8ns/s1600/Basil+Roasted+Game+Hen+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="http://4.bp.blogspot.com/--qXUtWeDsps/T7FgDcThCnI/AAAAAAAAA4I/t47n9Syg8ns/s640/Basil+Roasted+Game+Hen+2.jpg" width="640" /></a></div>
<div itxtharvested="0" itxtnodeid="209">
An incredible savory dish, Basil Roasted
Game Hen <a class="itxtrst itxtrsta itxthook" href="http://cookeatshare.com/recipes/basil-roasted-game-hen-625973#" id="itxthook1" rel="nofollow" style="background-color: transparent; border-bottom-color: darkgreen; border-bottom-style: solid; border-bottom-width: 0.07em; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="color: darkgreen;">offers</span></a> a
depth of flavors down to the bone. You'll forget that you're eating white meat
from the chicken family. Let's be honest, chicken white meat can be very bland
and if roasted or baked beyond the "point", it tends to become very dry. Fear
not, follow this recipe and these little game hens will succulent and tender
down to the last bite of breast meat.</div>
<div itxtharvested="0" itxtnodeid="209">
<br /></div>
<div itxtharvested="0" itxtnodeid="209">
Hear is your shopping list:</div>
<div itxtharvested="0" itxtnodeid="209">
<br /></div>
<ul id="ingredients" itxtharvested="0" itxtnodeid="236" sizcache08794952141753922="61" sizset="49">
<li itxtharvested="0" itxtnodeid="266" sizcache08794952141753922="61" sizset="49"><span class="ingredient" itxtharvested="0" itxtnodeid="267" sizcache08794952141753922="61" sizset="49">3 <a href="http://cookeatshare.com/ingredients/cornish-game-hen" itxtbad="1" itxtnodeid="268">game hens</a>, rinsed at patted dry</span>
</li>
<li itxtharvested="0" itxtnodeid="265" sizcache08794952141753922="61" sizset="50"><span class="ingredient" itxtharvested="0" itxtnodeid="269" sizcache08794952141753922="61" sizset="50">1 cube of <a href="http://cookeatshare.com/ingredients/butter" itxtbad="1" itxtnodeid="270">butter</a>, room temperature</span>
</li>
<li itxtharvested="0" itxtnodeid="264" sizcache08794952141753922="61" sizset="51"><span class="ingredient" itxtharvested="0" itxtnodeid="271" sizcache08794952141753922="61" sizset="51">4 tablespoons
of <a href="http://cookeatshare.com/ingredients/olive-oil" itxtbad="1" itxtnodeid="272">olive oil</a></span>
</li>
<li itxtharvested="0" itxtnodeid="263" sizcache08794952141753922="61" sizset="52"><span class="ingredient" itxtharvested="0" itxtnodeid="273" sizcache08794952141753922="61" sizset="52">1/2 cup of
chopped fresh <a href="http://cookeatshare.com/ingredients/basil" itxtbad="1" itxtnodeid="274">basil</a></span>
</li>
<li itxtharvested="0" itxtnodeid="262" sizcache08794952141753922="61" sizset="53"><span class="ingredient" itxtharvested="0" itxtnodeid="275" sizcache08794952141753922="61" sizset="53">1/4 cup of
chopped fresh <a href="http://cookeatshare.com/ingredients/parsley" itxtbad="1" itxtnodeid="276">parsley</a></span>
</li>
<li itxtharvested="0" itxtnodeid="261" sizcache08794952141753922="61" sizset="54"><span class="ingredient" itxtharvested="0" itxtnodeid="277" sizcache08794952141753922="61" sizset="54">1 tablespoon
of Dijon <a href="http://cookeatshare.com/ingredients/mustard-prepared" itxtbad="1" itxtnodeid="278">mustard</a></span>
</li>
<li itxtharvested="0" itxtnodeid="260" sizcache08794952141753922="61" sizset="55"><span class="ingredient" itxtharvested="0" itxtnodeid="279" sizcache08794952141753922="61" sizset="55">1/2 teaspoon
of <a href="http://cookeatshare.com/ingredients/garlic-powder" itxtbad="1" itxtnodeid="280">garlic salt</a></span>
</li>
<li itxtharvested="0" itxtnodeid="259" sizcache08794952141753922="61" sizset="56"><span class="ingredient" itxtharvested="0" itxtnodeid="281" sizcache08794952141753922="61" sizset="56">1/2 teaspoon
of crushed black <a href="http://cookeatshare.com/ingredients/pepper" itxtbad="1" itxtnodeid="282">pepper</a></span>
</li>
<li itxtharvested="0" itxtnodeid="258" sizcache08794952141753922="61" sizset="57"><span class="ingredient" itxtharvested="0" itxtnodeid="283" sizcache08794952141753922="61" sizset="57">1/2 teaspoon
of <a href="http://cookeatshare.com/ingredients/salt" itxtbad="1" itxtnodeid="284">salt</a></span>
</li>
<li itxtharvested="0" itxtnodeid="257" sizcache08794952141753922="61" sizset="58"><span class="ingredient" itxtharvested="0" itxtnodeid="285" sizcache08794952141753922="61" sizset="58">3 pinches of
<a href="http://cookeatshare.com/ingredients/cayenne-pepper" itxtbad="1" itxtnodeid="286">Cayenne pepper</a></span>
</li>
<li itxtharvested="0" itxtnodeid="256"><span class="ingredient" itxtharvested="0" itxtnodeid="287">2 tablespoons of peanut sauce</span> </li>
</ul>
<h2 class="directions" itxtbad="1" itxtnodeid="235">
Directions </h2>
<div class="instructions" itxtharvested="0" itxtnodeid="234" sizcache08794952141753922="55" sizset="28">
<ol id="directions" itxtharvested="0" itxtnodeid="288" sizcache08794952141753922="55" sizset="28">
<li itxtharvested="0" itxtnodeid="302"><span class="instruction" itxtharvested="0" itxtnodeid="303">Preheat oven to 400F (200c).</span>
</li>
<li itxtharvested="0" itxtnodeid="301"><span class="instruction" itxtharvested="0" itxtnodeid="304">Rinse and pat dry each game hen and set aside.</span>
</li>
<li itxtharvested="0" itxtnodeid="300"><span class="instruction" itxtharvested="0" itxtnodeid="305">Place butter, olive oil, basil, parsley, mustard, garlic salt,
black pepper, salt, and Cayenne pepper in a small bowl.</span>
</li>
<li itxtharvested="0" itxtnodeid="299"><span class="instruction" itxtharvested="0" itxtnodeid="306">With a spoon, mix all ingredients until well
incorporated.</span>
</li>
<li itxtharvested="0" itxtnodeid="298"><span class="instruction" itxtharvested="0" itxtnodeid="307">With each game hen, carefully separate the skin from the
breast and back meat, including thighs with your index finger.</span>
</li>
<li itxtharvested="0" itxtnodeid="297"><span class="instruction" itxtharvested="0" itxtnodeid="308">Once skin is loosened, carefully add a level teaspoon of the
butter mixture to each quadrant between the skin and the meat.</span>
</li>
<li itxtharvested="0" itxtnodeid="296"><span class="instruction" itxtharvested="0" itxtnodeid="309">Massage the surface of the skin with your thumb until butter
mixture is well distributed throughout the back, thighs, and breast of each game
hen.</span>
</li>
<li itxtharvested="0" itxtnodeid="295"><span class="instruction" itxtharvested="0" itxtnodeid="310">Place hens in a large greased baking <a class="itxtrst itxtrsta itxthook" href="http://cookeatshare.com/recipes/basil-roasted-game-hen-625973#" id="itxthook2" rel="nofollow" style="background-color: transparent; border-bottom-color: darkgreen; border-bottom-style: solid; border-bottom-width: 0.07em; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="color: darkgreen;">dish</span></a> that is
at least 1 inch deep.</span>
</li>
<li itxtharvested="0" itxtnodeid="294"><span class="instruction" itxtharvested="0" itxtnodeid="311">Place in oven and bake at 400 (200) for 15 minutes, then turn
down heat to 375 and continue baking for an additional 45 minutes, basting with
some of the remaining butter mixture every 15 minutes, with a brush.</span>
</li>
<li itxtharvested="0" itxtnodeid="293"><span class="instruction" itxtharvested="0" itxtnodeid="312">When ready, remove from the oven, place hens on a large
serving platter.</span>
</li>
<li itxtharvested="0" itxtnodeid="292"><span class="instruction" itxtharvested="0" itxtnodeid="313">Over medium heat, place baking dish with pan drippings on
stove top burner and add the peanut sauce to liquid.</span>
</li>
<li itxtharvested="0" itxtnodeid="291"><span class="instruction" itxtharvested="0" itxtnodeid="314">Use a spatula to deglaze the pan and stir until peanut sauce
is well blended and sauce comes to a slow bubbling boil.</span>
</li>
<li itxtharvested="0" itxtnodeid="290"><span class="instruction" itxtharvested="0" itxtnodeid="315">Remove from heat and add any remaining butter mixture to the
sauce and stir until butter is well incorporated into sauce.</span>
</li>
<li itxtharvested="0" itxtnodeid="289"><span class="instruction" itxtharvested="0" itxtnodeid="316">Pour a few spoons of the sauce over each game hen and pour
remaining sauce in a sauce bowl. Serve hot, 1/2 game hen per person.</span>
</li>
</ol>
</div>Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com2tag:blogger.com,1999:blog-5576954519289494408.post-46905725406392497512012-05-08T04:48:00.001-07:002012-05-08T04:48:43.642-07:00Napoleon is not just dessert anymore!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OjWhLwU9xq8/T6kHoCKqqWI/AAAAAAAAA38/pWc0WhxRTsQ/s1600/Pork+Tenderloin+Napoleon+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://3.bp.blogspot.com/-OjWhLwU9xq8/T6kHoCKqqWI/AAAAAAAAA38/pWc0WhxRTsQ/s640/Pork+Tenderloin+Napoleon+3.jpg" width="640" /></a></div>
Whenever you think of a Napoleon, instantly your mind envisions wonderful layers of thin puff pastry, vanilla, cream, and custard, ever so sweet, every bite begging another. Mille-Feuilles in French, this dessert goes back to the 17 Th Century, some having it go back hundreds of years earlier.<br />
<br />
Well, now you can wake up and take those visions out of your head. Think savory! This Napoleon is like no other and sugar is no closer than the sun is to the earth. Furthermore, as opposed to the final course, Pork Tenderloin Napoleon sneaks in at the beginning. No less pleasing to the eyes, this wonderful dish will impress your guests from the aromas coming out of your kitchen to the last bite.<br />
<br />
Elegant as it looks, Pork Tenderloin Napoleon is very easy to make and assemble. If you've been following this blog, you've already prepared each of the components in the past. Each serving consists of slices of Pork Tenderloin, puff pastry, and a wonderful Port or Madeira wine sauce with sauteed shallots, garlic, and thinly sliced Portabella mushrooms.<br />
<br />
To start out, gather all your ingredients:<br />
<br />
1 Pork Tenderloin roast (about 1.5 lbs)<br />
1 Puff Pastry sheet, thawed, refrigerator chilled until ready to use<br />
2 Portabella mushrooms, sliced 1/8 inch thick<br />
3 medium shallots, finely chopped<br />
4 cloves of garlic, finely chopped<br />
1/4 cup of chopped parsley<br />
1 tablespoon of capers<br />
1 teaspoon of green peppercorns (if dried, soak in warm water for 30 minutes)<br />
1 cup of Port or Madeira Wine<br />
1/2 cup of beef stock<br />
3 tablespoons of butter<br />
olive oil<br />
salt and pepper (to taste)<br />
<br />
<a name='more'></a><br /><br />
Preheat your oven to 400 (200c).<br />
<br />
Begin by preparing the puff pastry. Spread a bit of flour over a large cutting board and rolling pin. Place the pastry sheet on the cutting board and begin to roll the sheet until you have a 12 by 12 inch square. The pastry sheet should end up being about 1/8 inch thick.<br />
<br />
Using a 3 inch diameter cookie cutter, begin to cut out 2 rounds per serving. Brush a very light coat of melted butter on the top side of each pastry disk. Be sure not to saturate the disks. Sprinkle tiny amounts of salt over each and place them in a non stick cookie sheet and poke each of them several times with a fork so that pastry will not rise much at all. Four pokes of a fork for each disk should be fine. Bake at 400 until pastry is a light golden color, about 8 to 10 minutes. Since oven temperatures vary, please pay very close attention as the pastry can quickly over bake. Once baked, remove them from the oven, allow to cool for 5 minutes and then place them in a dish and set aside.<br />
<br />
Reduce oven temperature to 375 (185c).<br />
<br />
In a large frying pan, heat a few tablespoons of olive oil over medium high heat. Lightly salt all sides of your pork loin (do not pepper as pepper burns). Sear the pork over medium high heat until all sides are nicely browned, usually 2 minutes per side (8 minutes total). Transfer pork to a baking dish and bake at 375 uncovered for about 25 minutes.<br />
<br />
While pork is baking, using the large frying pan with the drippings from the seared pork, add a couple tablespoons of olive oil and saute the shallots over medium heat until translucent. Now add the garlic and continue to cook, stirring frequently so as not to burn the garlic. Add the peppercorns and capers, then the wine. Stir and scrape the bottom of the pan to deglaze. Reduce heat to medium low and continue to cook until liquid has reduced by half. Add some of the beef stock and continue to cook.<br />
<br />
While sauce is reducing, prepare another frying pan and lightly saute the Portabella slices in olive oil but do not season (no salt). Adding salt while cooking mushrooms will draw out the moisture and make your mushrooms soggy. Don't over populate the pan with the mushrooms, you may have to saute two batches. Placed sauteed mushrooms slices on a paper towel.<br />
<br />
When sauce has been reduced, it will look a bit thicker. You may still have some of the beef stock that you didn't use, that's OK. Reduce heat to low and allow to simmer. Add the chopped parsley and stir.<br />
<br />
By now, the pork tenderloin should be ready. Remove from the oven and set the roast on a cutting board, allowing it to set for about 8 to 10 minutes. During this time, turn off the oven and use the residual heat to warm your dinner plates. Be sure to leave the oven door cracked. When your remove the plates, remember they will be hot, so use caution.<br />
<br />
Your sauce should also be ready. Shut the heat off, add the remainder of the butter and stir until well mixed. Taste for flavor and salt or pepper to your taste.<br />
<br />
The final step is to assemble your Napoleons. Remove the plates from the oven. Slice the pork into 1/4 inch slices. Begin by placing one pastry disk in the middle of each plate. Next, add a slice of pork (or two), several slices of mushrooms, and a tablespoon of the sauce. Repeat the process for the top layer. Top it off with a final spoon of sauce with a drizzling around the dish. You may add a couple of spears of steamed Asparagus if you want to garnish. Serve immediately while hot and pastry is still crispy.<br />
<br />
This recipe is wonderful as a first course; however, it will work great as your main course as well. Just add a few steamed or roasted baby Yukon Gold potatoes for a main course. Enjoy, remembering that all feedback on your results is greatly appreciated!Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com3tag:blogger.com,1999:blog-5576954519289494408.post-37935843342664194642012-02-12T03:50:00.000-08:002012-02-12T23:48:04.000-08:00Vegan or Vegetarian, Who gets to eat Mushroom Stuffed Egg White Crepes?<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gqNP1gYrqdU/TzjADhkwYxI/AAAAAAAAA3k/U9ohtiPMCQY/s1600/Mushroom+stuffed+egg+white+crepes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="http://1.bp.blogspot.com/-gqNP1gYrqdU/TzjADhkwYxI/AAAAAAAAA3k/U9ohtiPMCQY/s640/Mushroom+stuffed+egg+white+crepes+3.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />I've always been confused with what constitutes the diet of a "vegan" vs. a "vegetarian". Can a vegan eat egg products and does the vegetarian have to stay away from dairy? It's all so confusing that every time the subject comes up, I just have to go to the fridge and pull out a nice 8 oz. tenderloin of beef just to calm me down.<br />
<br />
I should know all of the rules by now; after all, I have amongst my friends, a couple of vegetarians - well, wait one minute. One is a vegetarian and the other, a vegan. And you ask why I get so confused? It's quite a feat to juggle menus, especially when you've got both at the dinner table, along with the meat eaters and a non fish eater thrown in just for the added excitement. I can't wait until the food sustainability advocate comes barging in wanting a seat at the table! I'm sorry folks, the restaurant's closed. I'll take 'walking on eggs' for 2,000, Alex.<br />
<br />
Speaking of eggs, be it breakfast, lunch, or dinner, they are one of most versatile foods around and no fridge should be without a dozen or two and so easy to get. Just wait until the hens have left the hen house and like a fox, sneak in and raid the nest. In all seriousness however, they can conveniently be found in your neighborhood supermarket in sizes small to extra large.<br />
<br />
A recent recipe that I came up with was enough to dazzle my vegetarian friend. Using egg whites, several varieties of mushrooms, a bit of coconut cream, and few herbs and spices was all that it took to come up with my mushroom stuffed egg white crepes. Served as an appetizer or a part of the main course, these crepes will certainly entertain the palates of vegetarians and carnivores alike.<br />
<br />
Your shopping list for a party of 4 should include:<br />
<br />
8 egg whites (from medium to large eggs)<br />
1/2 cup of coconut cream<br />
1/2 cup of vegetable stock or white rice wine<br />
6 cups of several varieties of mushrooms (sliced or chopped)*<br />
4 cloves of garlic, finely chopped<br />
3 medium shallots, finely chopped<br />
1/3 cup of finely chopped parsley<br />
1 teaspoon of dried basil<br />
1 teaspoon of chopped tarragon<br />
1 teaspoon of Dijon mustard<br />
1/4 cup of olive oil**<br />
salt and pepper to taste<br />
Cooking spray (vegetable)<br />
<br />
*Suggestions for mushroom varieties can include baby Portabella, Chanterelles, Cep, Porcini, Lobster mushrooms, and a variety of Asian mushrooms.<br />
<br />
**If your diet permits, also use 2 tablespoons of butter. It will add a lot of flavor<br />
<br />
Begin by preparing the egg white crepe mixture. In a bowl, add all the egg whites, 3 tablespoons of the coconut cream, a couple dashes of salt and pepper. Mix well and set aside.<br />
<br />
Heat an 8 inch frying pan over medium heat. Spray the cooking spray to cover the bottom the pan completely. Now, with a ladle, pour enough of the egg whites to thinly cover the bottom of the pan to about 1/8 inch thickness. Roll the pan around so that you get even thickness of the crepe, just as you would if making regular crepes. Watch the crepe so that it doesn't burn. You won't need to turn it over like a regular crepe as the egg whites will cook to the top. When all liquid egg whites have solidified, using a spatula, carefully remove it from the pan and place open on a plate. Before making the next crepe, spray the pan with more cooking spray. Repeat the process until approximately 8 crepes have been made.<br />
<br />
Wipe the pan clean, you will be using it to make the crepe filling. When sauteing mushrooms, you don't want to over crowd them as they will tend to create too much moisture and you won't get that rich sauteed flavor. Slice and chop your mushrooms and add to a large bowl. Add all the other dry ingredients to the bowl (garlic, shallots, parsley, basil, tarragon) and thoroughly mix well. Do NOT add the salt and pepper yet. Separate the mushrooms into 4 portions.<br />
<br />
Heat the frying pan over medium high heat for about 2 to 3 minutes before adding a few tablespoons of olive oil. Once olive oil is added, begin sauteing the first quarter of the mushrooms. Saute until they begin to brown. Remove mushrooms from the pan, add some more olive oil and saute the second batch. Continue the process until all mushrooms have been sauteed.<br />
<br />
Return all the mushrooms to the pan over a medium heat and cook for about 1 minute. Now add the vegetable stock (or white rice wine) and stir to de-glaze the pan. Add the coconut cream and Dijon mustard and stir well. Reduce heat and add a couple of tablespoons of butter (if diet permits). Salt and pepper to taste, remove from heat. If you want, you can add a couple more tablespoons of coconut cream and stir.<br />
<br />
To fill the crepes, lay out an open crepe on a dinner plate and add a couple nice tablespoons of mushrooms to the middle. Taking the end of the crepe closest to you, fold it over the mushrooms away from you, then tuck each side inward and continue to roll the crepe. Transfer to a dish and into a warm (not hot) oven until ready to serve. Continue doing this until all crepes are made.<br />
<br />
Serve two to a portion, along with a side of vegetable of your choice. If diet preference permits, you may add a spoon of white cream sauce (like a Bechamel sauce) and sprinkle grated Gruyere over the top.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com3tag:blogger.com,1999:blog-5576954519289494408.post-8707771810862055242012-02-05T01:21:00.000-08:002012-02-05T01:28:27.639-08:00Who knew Guacamole could be so easy (and tasty)?<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OxAWAtYfico/Ty5J1200wsI/AAAAAAAAA2I/T4lnT5OSm4I/s1600/Stuffed+Avocado+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-OxAWAtYfico/Ty5J1200wsI/AAAAAAAAA2I/T4lnT5OSm4I/s640/Stuffed+Avocado+1.jpg" width="640" /></a></div>
I must confess that I've never made Guacamole before. It has always been so convenient for others to make or bring to a party that it never really crossed my mind to do it myself; however, the other day there were two nice sized Avocados staring at me in the face on the kitchen counter, perfectly ripe, not too soft, not too hard. The mood struck me to prepare one of them sliced with a drizzle of my Dijon vinaigrette, along with a couple slices of crusty French bread. Stopping short of running the knife though the peeling, I decided, since I had nothing better to do, to come up with a recipe for Guacamole, my way. And so I ventured into uncharted territory and began to gather my ingredients, creating the recipe along the way. Here's what I came up with:<br />
<br />
2 large Avocados (firm but ripe)<br />
3 cloves of garlic (crushed and finely chopped)<br />
1/2 large onion (finely chopped)<br />
1/4 cup of fresh finely chopped parsley<br />
2 tablespoons of Pimientos<br />
2 tablespoons of bottled sweet red chili pepper sauce<br />
1 green onion (finely chopped)<br />
2 tablespoons of olive oil<br />
Juice from 1/2 lemon<br />
Salt and pepper to taste<br />
<br />
Cut each Avocado in half, remove the pits, and carefully remove the meat from the shell with a spoon into a bowl. Set the shell halves aside. Using a fork, mash the avocado meat and pour the lemon juice in, stirring well so that ingredient is well incorporated. Now add the sweet chili sauce, green onion and parsley and stir. Set aside.<br />
<br />
Using a saute pan, heat the olive oil over medium heat. Saute the chopped onion, garlic, and pimientos until onion is softened and translucent. This usually takes about 5 minutes. Remove from heat and allow to cool.<br />
<br />
Once cooled, add sauteed mixture to the avocado and mix thoroughly. Add a couple pinches of salt and pepper and taste for correct seasoning.<br />
<br />
With a spoon, return the avocado mixture to the shells, cover tightly with plastic wrap, and refrigerate for about an hour. Serve 1/2 avocado per person along with chips and a spoon. You may just want to use the spoon alone. This recipe is absolutely delicious and works great as an appetizer or snack for the Sunday ball games. I think I finally made my first Guacamole - or at least my version of it.Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com2tag:blogger.com,1999:blog-5576954519289494408.post-38792740396820756382012-01-18T02:18:00.000-08:002012-01-18T20:50:41.171-08:00Presentation goes a long way to making simplicity elegant<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-RgkAvL2E_Kw/TxaKyB7Vg0I/AAAAAAAAA2A/Dxad_QDC4Ws/s1600/Beef+%2526+Italian+Sausage+Meat+Balls+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="http://4.bp.blogspot.com/-RgkAvL2E_Kw/TxaKyB7Vg0I/AAAAAAAAA2A/Dxad_QDC4Ws/s640/Beef+%2526+Italian+Sausage+Meat+Balls+5.jpg" width="640" /></a></div>
<br />
You can take simple ingredients that are easy on the wallet and transform them into an elegant dish simply by how you choose to place them on a dinner plate. Presentation plays a most important role in the appeal and impressions you will make on your guests. <br />
<br />
Although the sense of smell is the first recognition of what may soon present itself at the dinner table, sight is the affirmation of whether or not the nose was correct in its assumption. After all, most of us get the first taste of a meal with our eyes; hence the phrase, "we eat with our eyes". The food industry spends millions each year making everything from junk food to gourmet items look appealing and enticing enough for you to go out and purchase those products. Careful attention is paid to how foods are placed, the quantity plated, and color. Our eyes gloss over the professionally edited photos and the imagination of how good the food pictured must taste. The nose is nowhere to be found.<br />
<br />
A case in point, the dinner plate pictured above was by no means shot by a professional photographer, nor was the editing performed beyond the average reader's capabilities; however, pay close attention to the ingredients, quantity, placement, and color. The ingredients are simple and limited to 3 or 4 including sauce. Next, you see the plate is not filled to overflowing. As far as elegance in the beholder's eyes are concerned, less is more. Notice how the food has been plated, with some items overlapping, others placed in different areas of the plate, in this example, the baby potatoes. There are no rules that say all like items have to be grouped together. Also notice there is no overabundance of sauce, just enough to compliment the flavors of the main ingredients. Finally, color provides the final touches and accents to the dish, giving the presentation dimension.<br />
<br />
The baby green beans are steamed for about 7 minutes and gently tossed with butter (cost approx. $0.80 per serving.<br />
<br />
The baby Yukon Gold potatoes are lightly boiled for 20 to 25 minutes, 4 to 5 per person (cost approx. $1.00 per person @ $3.99/lb. and are about 1 inch diameter).<br />
<br />
The meatball (top round beef, Italian sweet sausage, parsley, garlic, egg, salt, pepper, and a bit of bread crumbs (1 level teaspoon per meatball) and is sauteed in olive oil over medium high heat until browned, then pan is place in a 350 oven, baked for another 30 minutes. Each meatball is approximately 3 inches in diameter and is 3 oz. (approx. cost $1.10 per person).<br />
<br />
The sauce is a simple sauce made from the pan drippings of the finished meatballs. Meatballs are removed from pan, then pan is deglazed with a bit of red wine and beef broth in equal portions and reduced by half, using burner setting at medium, then medium low. Once reduced, add a level teaspoon of tomato paste, salt and pepper to taste. Remove from heat and stir in 2 tablespoons of butter until melted and sauce has thickened (approx. cost $0.55 per person).<br />
<br />
The cost for a dinner of 4 comes to approximately $3.45 per person and another 30 cents for sundry items like butter and spices. At $3.75 per person, this simple dinner, well presented, not only exudes elegance, but at a bargain price and your guests won't even know. <br />
<br />
Remember, presentation is very important here as it can make a world of difference. But isn't that true for other things in our lives, the way we wear our clothes and decorate our homes? The word here is style - at a bargain!Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com0tag:blogger.com,1999:blog-5576954519289494408.post-54648164981626894932012-01-14T01:48:00.000-08:002012-01-14T01:48:17.876-08:00A most colorful salad dedicated to my Aussie friends<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-F-MSHayQizc/TxFNOFS1eQI/AAAAAAAAA14/3N4Xk13F9rU/s1600/Kiwi+Tomato+Salad+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="http://4.bp.blogspot.com/-F-MSHayQizc/TxFNOFS1eQI/AAAAAAAAA14/3N4Xk13F9rU/s640/Kiwi+Tomato+Salad+3.jpg" width="640" /></a></div>
OK, so tomatoes are a fruit, correct? And we all know that kiwis are a fruit as well, correct? What if the two of them met each other in a most unlikely venue, say a salad? And let's say that these silly little capers decided to butt in and mix things up. Before you knew it, there was a flavor party brewing, somebody said Happy New Year, and confetti parsley came raining down on all of them.It wasn't long til they were drenched by Miss Virgin Olive Oil and and a new beau, Monsieur Balsamic. It need not be said that it would certainly be a fun time to be had by all!<br />
<br />
Well, once you get your first mouthful of this wonderful salad recipe, your taste buds will certainly be screaming "Party Time"! The combination of flavors simply play well together with the blend of sweet from the kiwi, the mild acidity of tomatoes, and the tartness of the capers, all complimented by the sweet balsamic. A good quality olive oil simply ties everything together in a bouquet of aromas that will make you think it's summer again in the North and a reaffirmation that it really is summer in the South.<br />
<br />
This salad works perfectly well as an appetizer, entree, or just an afternoon snack accompanied by a slice of garlic and rosemary bread and a nice flute of champagne. From Aussies to Yankees, this will surely please the palate!Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com1tag:blogger.com,1999:blog-5576954519289494408.post-52615037229021554612012-01-02T01:11:00.000-08:002012-01-02T01:13:31.014-08:00A Sauerkraut like no other!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-izN3RQdmfVg/TwF0fLLn4iI/AAAAAAAAA1w/tA8EytbgW8k/s1600/Sauerkraut+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-izN3RQdmfVg/TwF0fLLn4iI/AAAAAAAAA1w/tA8EytbgW8k/s400/Sauerkraut+4.jpg" width="293" /></a></div>
<div style="text-align: left;">
<span style="color: #6aa84f; font-size: medium;"><strong>
</strong></span><br />Although Sauerkraut is a very German dish, this
preparation is certainly out of the norm; however, it is guaranteed to delight
all guests, even those not too keen on the dish. By all means, try it before you
decide. It's a wonderful preparation! This can be prepared while your pork roast
is in the oven.<br /><br />1 package of Sauerkraut (please,
no canned stuff!)<br />1/4 lb. of bacon, cut in 1/2 inch slices<br />3 cloves of
garlic, finely chopped<br />3 tablespoons of tomato paste<br />1/2 cup of vegetable
broth<br />1/2 teaspoon of pepper<br />3 pinches of salt<br />2 pinches of sugar<br />2
tablespoons of chopped parsley<br /><br />Begin by thoroughly rinsing your
Sauerkraut over cold running water. In a large sauce pan, saute the bacon over
medium heat until cooked. Now add the garlic and continue to cook for a couple
minutes taking care not to burn the garlic.<br /><br />Now, add the vegetable broth
and deglaze the pan. If you find you need a bit more liquid, just add another
1/2 cup. Lower heat to medium low and stir in the tomato paste, salt, pepper,
and sugar. Blend well. Once sauce begins to bubble, add the Sauerkraut and stir
well until it is completely incorporated into the sauce. Set heat to low and
simmer for about 15 minutes. As a final touch, add the parsley and lightly toss
with a fork. Serve hot alongside pork roast and mash potatoes.</div>Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com4tag:blogger.com,1999:blog-5576954519289494408.post-44963096975455204182012-01-02T00:27:00.000-08:002012-01-02T00:27:38.183-08:00German New Year's Dinner to bring luck in 2012<div class="separator" style="clear: both; text-align: center;">
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Braised Pork Roast in beer and sherry, Butter Mash Potatoes, Sauerkraut with bacon in a tomato garlic sauce, and Sauteed Carrots, not just your run of the mill dinner feast for the holidays; however, for the millions with German heritage, it is a meal taken seriously on the first day of the new year, assuring good luck and plenty for the coming twelve months. <br />
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If you've allowed January 1st to go unnoticed, fear not, there is always next year. Furthermore, it is never too early to start planning for your next good luck feast. We begin with our Braised Pork Roast slowly baked in its juices, beer, and sherry.<br />
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3 to 4 lb Pork Roast<br />
1 medium onion, coarsely chopped<br />
4 garlic cloves, smashed and chopped<br />
16 oz. bottle of beer<br />
8 oz. of dry Sherry<br />
1/2 teaspoon of cracked black pepper<br />
1/2 teaspoon of salt<br />
1/2 teaspoon of garlic powder<br />
3 tablespoons of fine grain mustard (German)<br />
2 tablespoons of butter<br />
2 tablespoons of vegetable oil<br />
1 tablespoon of cornstarch<br />
<br />
This may seem like quite a long list of ingredients for Pork roast; however, you are also going to make the sauce that will accompany the roast. Start with a pan large enough to accommodate the roast with a lid over it. Over medium high heat, add the vegetable oil and brown your roast on all sides. Remove roast from pan and set aside.<br />
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Bring temperature down to medium and saute your onions and garlic until translucent. You may add a bit more oil if needed. Next, add the dry Sherry and deglaze the pan. Once deglazed, add the salt and pepper and stir well. Now add the beer and bring liquid to a boil. Reduce heat back to medium and continue to cook until liquid has reduced by 1/3.<br />
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With the garlic powder, sprinkle on all sides and return to the pan. Cover tightly with a lid and transfer it to a 400 preheated oven. Bake covered at 400 for about 15 minutes, then reduce heat to 350 and bake for approximately 1 1/2 to 2 hours.<br />
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Once your pork roast is ready, remove it from the pan and set on a cutting board to rest. While meat is resting, prepare your sauce. Set pan over medium heat and add the mustard. Stir well until blended. Add a few tablespoons of hot water to the cornstarch and stir until well dissolved. Now add it to the sauce and stir. Sauce should begin to thicken. Bring sauce to a light boil and continue to cook for about 5 minutes over low heat. Remove pan from heat and add your butter. Stir well until butter has completely melted into the sauce. Your sauce is now ready.<br />
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Slice the pork roast into 1/2 inch slices and present them in a large serving platter, slices slightly overlapping. Spoon a bit of the sauce down the center of the presentation and save the rest into a bowl for table side. This roast should serve 6 to 8 dinner guests. Serve hot alongside mash potatoes, carrots, and sauerkraut. Recipes and prep directions follow below.<br />
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<div style="text-align: center;">
<span style="color: #6aa84f; font-size: large;"><strong>A Sauerkraut like no other!</strong></span></div>
<br />
Although Sauerkraut is a very German dish, this preparation is certainly out of the norm; however, it is guaranteed to delight all guests, even those not too keen on the dish. By all means, try it before you decide. It's a wonderful preparation! This can be prepared while your pork roast is in the oven.<br />
<br />
<a href="http://4.bp.blogspot.com/-uH4ihGWzxk0/TwFhWsIQjeI/AAAAAAAAA1Y/0ljGddc1EF8/s1600/Sauerkraut+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-uH4ihGWzxk0/TwFhWsIQjeI/AAAAAAAAA1Y/0ljGddc1EF8/s320/Sauerkraut+3.jpg" width="146" /></a>1 package of Sauerkraut (please, no canned stuff!)<br />
1/4 lb. of bacon, cut in 1/2 inch slices<br />
3 cloves of garlic, finely chopped<br />
3 tablespoons of tomato paste<br />
1/2 cup of vegetable broth<br />
1/2 teaspoon of pepper<br />
3 pinches of salt<br />
2 pinches of sugar<br />
2 tablespoons of chopped parsley<br />
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Begin by thoroughly rinsing your Sauerkraut over cold running water. In a large sauce pan, saute the bacon over medium heat until cooked. Now add the garlic and continue to cook for a couple minutes taking care not to burn the garlic.<br />
<br />
Now, add the vegetable broth and deglaze the pan. If you find you need a bit more liquid, just add another 1/2 cup. Lower heat to medium low and stir in the tomato paste, salt, pepper, and sugar. Blend well. Once sauce begins to bubble, add the Sauerkraut and stir well until it is completely incorporated into the sauce. Set heat to low and simmer for about 15 minutes. As a final touch, add the parsley and lightly toss with a fork. Serve hot alongside pork roast and mash potatoes.<br />
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<div style="text-align: center;">
<span style="color: #6aa84f; font-size: large;"><strong>Simply incredible Mash Potatoes!</strong></span></div>
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The first thing you will probably notice with this preparation of Mash Potatoes is, "oh my god, all that butter!" Stop and think about it tho, you're serving up to 8 people, so it really doesn't come to more than what you would put on a baked potato and you don't think twice about 2 or 3 pads of butter on that, do you? Trust the preparation, you won't regret it. You will have incredibly velvety and buttery mash potatoes without that bland and watery taste.<br />
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4 to 5 large Russet potatoes, peeled & halved<br />
1/2 peeled medium parsnip<br />
1 1/2 cubes of butter (12 tablespoons)<br />
1/2 cup of heavy cream<br />
1 egg yolk<br />
1/2 teaspoon of cracked pepper<br />
1/2 teaspoon of salt<br />
1 teaspoon of Dijon mustard<br />
1/4 cup of grated fresh Parmesan<br />
<br />
In a large pot, add the potatoes and parsnip and fill with water until completely immersed. Bring to a rolling boil and cook until potatoes are tender but not mushy. A fork should pierce the potato and when lifted out of the water, the potato will fall back in after a couple of seconds. Immediately remove potatoes from the water and into a waiting bowl.<br />
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Pour water out of the pan and return it to the heat, reduced to low. Add the butter and cream and allow butter to completely melt. Add the Dijon mustard, salt and pepper and stir. Now add the egg yolk and blend it into the liquid. Don't allow the liquid to come to a boil. Remove from heat if needed. Using a knife, cut up the potatoes and parsnip in the bowl and transfer to the pan with the liquid.<br />
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Using a hand blender, beat potatoes on low for about 30 seconds, then on high. Add the Parmesan cheese and continue to beat on high for another minute or until potatoes are smooth. Taste for flavor and add a couple more pinches of salt if needed. Serve hot alongside the pork.<br />
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The carrots are easy to prepare. Simply use thin long carrots and saute over medium high heat with a bit of olive oil for about 5 minutes. Add 1/4 cup of vegetable broth and 2 tablespoons of butter, salt, and pepper, cover and reduce heat to low. Cook for another 4 to 5 minutes until just tender.Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com1tag:blogger.com,1999:blog-5576954519289494408.post-3931400892154818802011-12-25T15:10:00.000-08:002011-12-25T15:31:49.356-08:00Braised Dijon Duck<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1RS6R57BuyI/TvessZKONyI/AAAAAAAAA00/6UrBQfKFNEc/s1600/Braised+Dijon+Duck+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="376" src="http://4.bp.blogspot.com/-1RS6R57BuyI/TvessZKONyI/AAAAAAAAA00/6UrBQfKFNEc/s640/Braised+Dijon+Duck+3.jpg" width="640" /></a></div>
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Braised Duck is so simple to prepare that in less than two hours you can have an entree that your most discriminating guests will be glowing with amazement. The flavors you get from braising fowl are incredibly savory and rich. The meat is tender and simply falls off the bone and is so succulent. Prepare in the Dijon style and you will be hitting this out of the ball park. <br />
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As a rule, you can count on one duck (approximately 5 lbs.) to serve 4 people. Accompanied by baby French Haricots Verts and small sauteed Yukon Golds and you will have an entree that is fit for any holiday or special occasion. The following ingredients should be on your shopping list:<br />
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1 Young Duck, approx. 5 lbs., cut up (see below)<br />
1 small onion, coarsely chopped<br />
3 cloves of garlic, finely chopped<br />
1 cup of dry white wine<br />
2 cup of chicken stock<br />
1/2 cup of water<br />
1/2 teaspoon of white pepper<br />
1/2 teaspoon of salt<br />
Several pinches of garlic powder<br />
2 tablespoons of Dijon mustard<br />
2 tablespoons of butter<br />
1 tablespoon of cornstarch<br />
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With the whole duck before you, it's time to cut it up so that you have 4 main parts, 2 breasts and 2 thigh and leg combinations. the remainder of the parts will be used to create your stock. Most packages of whole duck will come with the neck, heart, and liver. All these parts will also be used for your stock.<br />
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Begin by laying the duck breast side up on a cutting board. With a sharp knife, begin by separating each thigh from the body. Cut along the side until you reach the bone/joint connection to the chest and with your hands, push back until you see the joint. With your knife, cut between the two joints and separate the thigh. Cut away any excess skin that hangs from the thigh and leg and set aside. Repeat the process for the other thigh/leg combination. Important, do not separate the leg and thigh as you want those to remain as one piece.<br />
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Next, with your knife, cut along the breast bone that separates each breast. Cut straight through. Spread the chest open and cut through the ribs as close as you can to the back bone. You now have two breasts separated. Do NOT debone the breast, but make sure again that excess skin that hangs out is cut and set aside.<br />
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Set the 4 pieces on a cutting board and pat dry. Sprinkle a bit of garlic powder on both sides of each piece. <br />
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Gather together all the unused parts - neck, excess fat, backbone, liver, and heart. Heat a large frying pan over medium high heat. Be sure to spray it with a bit of cooking spray, but don't add any oil or butter to the pan. The duck parts will produce plenty of that. When pan is heated, add all the unused parts and saute for about 15 minutes until nicely browned on all sides. Be sure to flip the pieces every 5 minutes and to watch so that bottom of pan doesn't burn.<br />
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Once browned, remove pieces from the pan and pour the duck fat into a heat resistant bowl. Set aside. De glaze the pan with a cup of chicken stock. Add another half cup and reduce heat to low and return the pieces to the pan. Cover and allow to simmer for about 20 minutes.<br />
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Now prepare for sauteing the breasts, thighs, and legs. You probably are wondering about the wings, still attached to the breast. Well, go ahead and cut the tips off to the first joint and discard. The other two parts of the wing can stay attached to the breast. Or you can completely separate the wing from the breast and prepare along with the other parts. Gather another large frying pan and spray it with cooking spray and add a few tablespoons of the duck fat you had set aside. Heat the pan over medium high heat and add the breasts, thighs, legs, and wings skin side down to the pan. Saute until skin is golden brown, usually about 7 minutes or so, just keep an eye on it. Turn pieces over and continue to saute for another 5 to 7 minutes. <br />
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When all sides are golden brown, remove all from the pan and pour excess duck fat into a heat resistant bowl. De glaze the pan with the white wine and the remainder of the chicken stock. Add the onions and garlic, along with the white pepper. Now, remove the pieces from the OTHER pan and pour the stock into the second pan. Stir well and then add the breasts, thighs, legs, and wings back in. Turn them several times to coat all sides. Reduce heat to just above low, cover, and braise for about 90 minutes or until the meat is tender. About every 15 minutes, turn the pieces over.<br />
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When meat is ready and tender, remove them from the pan onto a waiting plate. Bring the heat back up to medium. In a glass, add the cornstarch and water together and stir until cornstarch is well diluted. Set aside. Lower temperature as soon as a slow boil returns. Now add the Dijon mustard to the pan and stir until mustard is well blended. Slowly add the cornstarch and water to the stock and stir. Watch as the stock begins to thicken. When it thickens to the point that it can coat a soup spoon, the sauce is perfect.<br />
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Remove the pan from the heat and add your butter. Stir until butter is well melted into the sauce. Now taste for proper flavor. Add some of the salt as needed. To serve, place a serving portion of the duck on a plate and spoon some of the sauce over. You may sprinkle a bit of fresh chopped parsley over the portion as a final step if you want. Be sure to serve hot with your choice of side dishes. Enjoy!!Anonymoushttp://www.blogger.com/profile/11761390361503290370noreply@blogger.com2