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CHICKEN TAGINE WITH SPRING VEGETABLES
1 lemon, halved
6 medium artichokes, stems trimmed to 1/2 inch
1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped fresh mint
4 pounds skinless boneless chicken thighs, trimmed of excess fat
4 cups low-salt chicken broth
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths
Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water.
Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet.
Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot.
Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce
Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint.
Note -- I substituted 12 baby artichokes cut in half for the 6 large ones. Because they have no chokes, the baby ones are easier to prepare
:D
JAMAICAN RICE AND PEAS
1 cup dried red kidney beans (6 1/2 oz)
4 cups water
1 coconut
2 cups boiling-hot water
5 teaspoons kosher salt
2 scallions, trimmed and left whole
2 fresh thyme sprigs
1 whole green Scotch bonnet or habanero chile
5 cups water
4 cups long-grain rice (not converted)
Simmer kidney beans in 4 cups water in a 5-quart saucepan, covered, until beans are almost tender, about 1 1/4 hours (do not drain).
Meanwhile, preheat oven to 400°F.
Pierce 2 softest eyes of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut on middle of oven 15 minutes. With a hammer or back of a heavy cleaver, break shell and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Remove brown membrane with a sharp paring knife or vegetable peeler, then cut coconut into small pieces.
Purée coconut with hot water in a blender and transfer to a bowl (use caution when blending hot liquids). Cool purée to lukewarm and pour through a fine-mesh sieve into a bowl, pressing hard on solids. Working over same bowl, squeeze small handfulls of solids to extract as much additional milk as possible. Add water if necessary to total 2 cups liquid.
Stir coconut milk into almost-tender beans along with salt, scallions, thyme, and chile, then simmer, covered, 15 minutes.
Add 5 cups water and bring to a boil. Stir in rice and return to a boil, then cover. Reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard scallions, thyme, and chile.
:D
LEEK AND CAMEMBERT TART
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 tablespoons (1/4 stick) butter
4 leeks (white and pale green parts only), sliced (about 4 cups)
1/4 cup water
2/3 cup whipping cream
4 ounces Camembert cheese, cut into 1/2-inch pieces
1 large egg
Pinch of cayenne pepper
Pinch of ground nutmeg
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.
Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.
Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.
:D
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2 tbsp. orange juice or orange juice concentrate PLUS 1 teas.orange extract instead = 2 tbsp. grand marnier in that recipe.
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We are very excited about this menu. Y'all are going to love it!
The Zucchini Spread is an interesting starter that is sure to please. The zucchini add compelling flavor, texture and color to this dish and you really can't go wrong with the other ingredients. Cilantro is one of our favorite herbs and we use it often.
The Tabbouleh Salad is tasty and healthful. Make sure to prepare this dish at least 2 - 3 hours ahead to allow the flavors to blend.
The Mahi-Mahi is just great with the Berry Salsa. This recipe is really different but don't be afraid. Rosemary is one of our other favorite herbs and if you keep the rosemary on the fish while grilling, the rosemary will provide great flavor.
Now for the goodies. Everybody loves Tiramisu, but it must be almost impossible to make, right? Wrong! This recipe is fairly easy to follow and will result in a Tiramisu that is better than anything you have enjoyed at a restaurant. This dessert is so tasty that your family and friends will be amazed and will even offer to do the dishes. How's that for results?
This menu serves 6 to 8.
Zucchini Spread
3 cups zucchini, shredded
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. lemon juice
4 Tbsp. fresh cilantro, chopped
8 oz. cream cheese, softened
salt and pepper to taste
Combine all ingredients in a food processor and blend well. Chill for at least 1 hour before serving. Serve with crackers, bread rounds or fresh vegetables.
Tabbouleh Salad
4 cups cooked bulgur wheat (cook according to manufacturers
instructions)
1/4 cup extra virgin olive oil
1/4 cup lemon juice
4 roma tomatoes diced
1/2 cup fresh mint chopped
1/2 cup fresh parsley chopped
1 cucumber peeled, seeded and diced
1 small jar artichoke hearts drained and diced
salt and pepper to taste
Place cooked bulgur wheat in a large bowl and allow to cool. When bulgur wheat is cool add remaining ingredients and stir well. Chill for 2 - 3 hours before serving. Serve chilled
Grilled Mahi-Mahi with Berry Salsa
6 - 8 Mahi-Mahi steaks
Fresh rosemary sprigs
1 pint fresh blueberries
1 pint fresh raspberries
1 pint fresh strawberries, chopped
1 Tbsp. shallots, chopped
1/3 cup white wine vinegar
1/3 cup sugar
1/4 cup white wine
Place fresh rosemary on mahi-mahi steaks and grill over medium-high heat for 5 - 8 minutes per side or until firm-tender. Combine remaining ingredients and serve over fish.
Tiramisu
20 lady fingers
3 eggs, separated
2 Tbsp. cognac
1/4 cup sugar
8 oz. Mascarpone cheese
1/4 cup espresso coffee
whipped cream
chocolate curls for garnish
Soak lady fingers in espresso coffee. For best results, pour coffee onto plate, place lady fingers on the plate and allow lady fingers to soak up coffee from the bottom. This keeps the coffee flavor from getting too strong in the lady fingers. Meanwhile beat egg yolks, sugar, cognac and Mascarpone cheese until smooth. In a separate bowl beat egg whites until soft peak form. Add egg whites to cheese mixture and mix well. Place half the soaked lady fingers in a glass dish followed by half the cheese mixture, Place the remainder of lady fingers on top of the cheese and follow with the rest of the cheese mixture, Top with whipped cream and chocolate curls.
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Corn, Bacon and Green Onion Tart
• 2 slices applewood-smoked bacon, chopped
• 2 c. fresh corn kernels
• 1/2 c. chopped green onions
• 1 c. 2 percent reduced-fat milk
• 1/4 c. (1 oz.) grated fresh Parmesan cheese, divided
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 egg whites, lightly beaten
• 1 egg, lightly beaten
• Cooking spray
• 1 (10-oz.) can refrigerated pizza crust dough
Preheat oven to 375 degrees.
Cook bacon slices in a large nonstick skillet over medium-high heat 3 minutes or until bacon is lightly browned. Add corn and onions; sauté 3 minutes. Place the corn mixture in a large bowl. Add the milk, 2 tablespoons cheese, salt, pepper, egg whites and egg; stir until well-blended.
Coat a 10 1/2-inch round removable-bottom tart pan lightly with cooking spray. Unroll dough onto lightly floured surface and let rest 5 minutes. Pat dough into bottom and up sides of prepared pan. Place the pan on a baking sheet. Pour bacon mixture into the dough and sprinkle with 2 tablespoons cheese. Bake for 25 minutes or until set. Cool tart in pan 10 minutes on a wire rack.
Note--Refrigerated pizza dough tends to draw up when it's first removed from the can. Let the dough rest a few minutes before you work with it so it will be more pliable.
:D
Leek, Potato and Fontina Tart
• 2 tbsp. butter, divided
• 3 c. chopped leek (about 4 large)
• 2 1/2 c. cubed peeled baking potato
• 3 cloves garlic, halved
• 1/2 c. (2 oz.) shredded fontina cheese, divided
• 1 tbsp. chopped fresh chives
• 2 tbsp. 2 percent reduced-fat milk
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 egg
• Cooking spray
• 1 (10-oz.) can refrigerated pizza crust dough
Preheat oven to 375 degrees.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; sauté 7 minutes or until tender and lightly browned. Set aside.
Place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender. Drain. Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, milk, salt, pepper and egg in a large bowl; mash with a potato masher.
Lightly coat a 10 1/2-inch round removable-bottom tart pan with cooking spray. Unroll dough onto a lightly floured surface; let rest 5 minutes. Pat dough into bottom and up sides of pan. Spread the potato mixture into dough. Spread leek over potato mixture and sprinkle with 1/4 cup cheese.
Bake for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.
Note--Refrigerated pizza dough tends to draw up when it's first removed from the can. Let the dough rest a few minutes before you work with it so it will be more pliable.
:D
Plum Tatin
Use red, purple, green, or a combination of plums in this upside-down tart.
• 1/2 (15-oz.) pkg. refrigerated pie dough (such as Pillsbury)
• 1/4 c. packed brown sugar
• 1 tbsp. flour
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 10 small plums, pitted and cut in half (about 2 1/2 lb.)
• 1/2 c. granulated sugar
• 1 tsp. lemon juice
• 1 tbsp. chopped pecans
Preheat oven to 425 degrees.
Roll dough into a 10-inch circle on a lightly floured surface; set aside.
Combine brown sugar, flour, cinnamon, nutmeg and plums. Combine the granulated sugar and lemon juice in a 10-inch cast iron skillet and cook the mixture over medium-high heat just until it begins to turn golden.
Remove from heat; stir until completely golden. Add pecans and plum mixture. Place dough over plum mixture, tucking dough around plums.
Bake for 25 minutes or until bubbly. Immediately place a plate over pan. Carefully invert tart onto plate.
:D
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Triple-Dipped Strawberries
3/4 pound white chocolate
1/2 pound milk chocolate
1/4 pound semisweet chocolate
1 tablespoons plus 3 teaspoons
vegetable oil, divided
1 quart strawberries
In 3 separate double boilers or bowls over hot water, melt white chocolate and 1 tablespoon oil, milk chocolate and 2 teaspoons oil, and semisweet chocolate and 1 teaspoon oil, stirring until well blended.
Dip berries in white chocolate to coat 3/4 of the way up berry. Allow coating to harden, then dip into milk chocolate, about 1/2 of the way up berry, leaving a strip of white chocolate showing. Let harden, then dip tops of berries in semisweet chocolate. Store on a wax paper-lined plate in refrigerator.
Yields 20 - 25 berries
:D
Cow Patties
2 cups margarine, softened
2 cups sugar
2 cups firmly packed brown sugar
4 eggs
2 teaspoons vanilla
2 cups quick-cooking oats
2 cups cornflakes
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 (6-ounce) package semisweet chocolate morsels
2 cups chopped broken pecans
Cream margarine, sugar, and brown sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add oats and cornflakes to creamed mixture, mixing thoroughly. Sift flour, baking powder, and baking soda together. Gradually add to creamed mixture, beating slowly to mix. Stir in chocolate morsels and pecans. Drop by rounded tablespoons onto greased cookie sheets.
Bake on top rack of oven at 325° for 17 minutes. Cool on wire rack. Makes 2 dozen.
:D
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Grilled Vegetables
Servings: 6
Marinade:
½ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
3 tablespoons fresh basil leaves, minced
1 tablespoon Dijon mustard
2 teaspoons fresh thyme leaves, minced
1 garlic clove, crushed
Salt and black pepper, to taste
Vegetables:
2 baby eggplants, cut into ¼-inch lengthwise slices
2 medium zucchini, cut into ¼-inch lengthwise slices
1 yellow squash, cut into ¼-inch lengthwise slices
1 green bell pepper, cut into large pieces
1 red bell pepper, cut into large pieces
1 red onion, cut into ¼-inch slices
¼ pound large asparagus, snapped
In a large bowl, whisk together all marinade ingredients.
Arrange the vegetables in a large, shallow dish. Pour the marinade on top and turn the vegetables until well coated. Cover the dish and let stand in the refrigerator for at least 1 hour (can marinate overnight). Place the vegetables on a well-oiled grill about 2 inches above the heat source (reserving the marinade). Grill the vegetables 3 to 4 minutes on each side, or until tender and lightly charred.
Move the veggies to a serving dish, drizzle with the marinade and serve.
[i]Tips & Timing: [/b] If you plan to use dried herbs instead of the fresh, use half of the amounts suggested above. A great garnish for grilled vegetables is Parmesan cheese shavings and parsley.
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Endive Spears with Creamy Cheese Dip
• 2 heads Belgian endive, broken into spears
• 1 small head red cabbage
• 4 oz. reduced-calorie cream cheese
• 1 oz. crumbled bleu cheese
• 2 1/2 tbsp. grated Parmesan cheese
• 1 tbsp. low-fat plain yogurt
• 2 tbsp. finely minced red bell pepper
• Parsley sprig as garnish
Arrange endive spears on platter.
Cut 1/2 inch off bottom of red cabbage. Turn over and using a sharp knife, scoop out center core to make a bowl (leaving about 1/2 inch around the edge).
Place red cabbage bowl in center of platter.
In blender or food processor, combine cream cheese, bleu cheese, Parmesan cheese and yogurt and purée until creamy. Stir in minced bell pepper. Spoon into bowl and decorate with parsley.
:D
Curly Endive and Radicchio Salad
• 1/3 c. olive oil
• 2 tsp. honey mustard
• 2 tsp. balsamic vinegar
• Salt and pepper to taste
• 1 small head radicchio
• 2 c. chopped romaine lettuce
• 2 c. chopped curly endive
In large salad bowl, combine oil, mustard, vinegar, salt and pepper to taste. Tear radicchio into bite-size pieces and add to bowl with lettuce and endive. Toss to coat with dressing.
This salad is a great taste balance for an entree with a creamy sauce.:D
:D
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:D
BARBECUED SHRIMP 'BLT'
Makes 4 triple-decker sandwiches.
1 teaspoon vegetable oil, plus 3 tablespoons
3 ounces (about 5 large) shallots, peeled and sliced
½ cup dry white wine
1 tablespoon champagne vinegar
½ cup heavy cream
½ cup (4 ounces) unsalted butter, cut into small pieces
½ lemon, juiced
Salt
White pepper
½ pound (about 20 small) peeled shrimp
½ cup mayonnaise, preferably homemade
12 thin slices sourdough bread
2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce
1 medium tomato, cut into 12 thin slices
6 ounces (12 thick slices) bacon, cooked and drained
Black pepper
Preheat the barbecue or grill.
In a medium saucepan, heat 1 teaspoon oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice, salt, and pepper, to taste. Keep warm.
Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1½ minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.
For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp in the lemon butter, add to sandwhich. Top with last slice of bread.
:D
WARM GERMAN POTATO SALAD
1 to 1½ pounds new potatoes
¼ pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
½ teaspoon all-purpose flour
½ teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
½ cup water
½ cup cider vinegar
Fresh snipped chives, minced parsley and or hardboiled eggs, all optional garnishes
Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into ¼-inch slices. You should have about 4 cups. Set aside.
Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet. Stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley and chives over top. Serve warm.
:D
GREEN BEANS
1¼ pounds green beans, trimmed and chopped into 1-inch pieces
2 slices bacon, chopped
1 small onion, minced
2 tablespoons red wine vinegar
2 teaspoons sugar
Cook green beans in 1 inch of simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions and cook until tender with the bacon.
Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot, the bacon crisp at edges and onions translucent, add vinegar to the pan and season with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve.
:D
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Forgotten Dessert
7 egg whites
1 teaspoon cream of tartar
Dash salt
1/2 cup sugar
1 cup whipping cream
Fresh or frozen strawberries or raspberries, for topping
Heat oven to 450 degrees. Beat egg whites slightly. Add cream of tartar and salt; beat until very stiff. Continue beating, adding sugar gradually; beat until sugar is dissolved. Butter a 9-inch x 13-inch Pyrex dish. Spread mixture in dish; put in oven and turn off heat. Leave dessert in oven overnight. (Do not peak.) Next day, whip cream and spread over top of meringue. Refrigerate at least 4 hours before serving. To serve, cut into squares and top with sweetened strawberries or raspberries.
SERVES: 12
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I think I gained five pounds just reading your posts !
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Kuchen
• 4 c. flour
• 2 tsp. baking powder
• 1 c. sugar
• 1/2 lb. (2 sticks) butter
• 1 c. sour cream
• 1/2 tsp. baking soda
• 3 eggs, separated
• 1 tsp. vanilla
• 1 (16-oz.) jar plum jam
• 1 c. cinnamon sugar
• 1 1/2 c. pecans, chopped
• 1 egg white, lightly beaten
Sift together flour, baking powder and sugar. Work in butter with a pastry cutter or two knives, as you would a pie crust. Mix sour cream and baking soda and add to flour mixture. Add egg yolks and vanilla. Form into smooth dough.
Divide dough into 8 parts, cover with plastic wrap and freeze for several hours.
Defrost dough. When dough is thawed, preheat oven to 350 degrees. On a well-floured board roll out each dough part to a rectangle about 1/4-inch thick. Spread with plum jam and sprinkle with cinnamon sugar and chopped nuts. Roll up jelly-roll fashion, starting with a long side of the rectangle. Brush with egg white and sprinkle additional cinnamon sugar and chopped pecans.
Bake for 20 minutes, until golden brown. Cut into slices and serve.
:D
Tomtefars Glitterglögg
1 bottle grain alcohol (sub: vodka)
1/2 bottle full-bodied red wine
7 oz granulated sugar
2 spiral-cut peels from fresh clementines (sub: one orange peel)
1 ground fennel root
2 tsp crushed cardamom
1 tsp (bitter) almond extract
3 oz raisins
Combine all ingredients and bring to evaporation point, put lid on pot and take off heat. Strain out all solids and bottle. Heat and serve warm with addition of raisins. No need for refridgeration
:D
Starkvinsglögg
1 bottle Cabernet Sauvignon, Pinot Noir, or Merlot
1/3 cup dark brown sugar
1 cup brandy or spiced rum
2 tsp dried orange peel or fresh zest from orange
1 tbsp whole cloves
1 tsp vanilla extract
3 tsp freshly crushed cardamom
1 tsp ground nutmeg
1/2 tsp ground ginger
2 tsp ground cinnamon
1 cup raisins
1/2 cup blanched or slivered almonds
Slowly heat the brandy and spices to evaporation point; reduce heat and let simmer for five minutes. Add wine and sugar, bring heat back up and maintain for one minute. Strain off cloves, orange peel and decant the glögg, leaving spent spices behind. Add raisins and almonds to glass upon serving.
:D
POTATISKORV
9 pounds potatoes
3 pounds ground beef
1½ pounds ground pork
1 large onion, peeled and chopped
2 tablespoons salt
1½ tablespoons black pepper
½ tablespoon white pepper
1 teaspoon allspice
1 teaspoon nutmeg
1-2 cups whole milk
10 feet of hog casings
Peel potatoes and boil in lightly salted water for about 10 minutes, making sure potatoes are still firm in center. Drain and chop coarsely. Combine cooked potatoes, ground beef, ground pork, onion, salt, black pepper, white pepper, allspice and nutmeg. Gently mix with hands, adding in enough milk to moisten mixture without making it runny. Run meat and potato mixture through a grinder with sausage attachment. Tie off the stuffed casings with two knots at 12-inch intervals and sever between each sausage, curving sausage into ring shape. May refrigerate or freeze sausage at this point to be cooked at later date.
To cook now: Fill a large pot with enough water to comfortably cook sausages you wish to eat at this time. Bring water to a boil. Add sausages and boil for 45 minutes. Prick the sausage skins as they boil to release trapped air. Serve sausages, or "korv," hot.
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