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Lamb chops with garlic and mint

2010-11-16T16:03:00.000-08:00

Chops cut from the loin are the most costly of the various types of lamb chops, but they are also the tastiest and most tender. This recipe calls for double loin chops, which are simply cut twice as thick as a typical loin chop. While the chops are resting, a quick pan sauce of tomatoes, garlic, basil and mint that was started in a saucepan is finished in the roasting pan. Roasted potatoes, couscous or basmati rice would round out the plate.

Ingredients:
8 thick-cut bone-in lamb loin chops, each 1 1/2 inches thick, 2 to 2 1/2 lb. total weight
Extra-virgin olive oil for coating, plus 1 Tbs.
Kosher salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
For the sauce:
1 Tbs. extra-virgin olive oil
1 small shallot, minced
2 garlic cloves, minced
3 tomatoes, peeled, seeded and coarsely chopped
2 tsp. balsamic vinegar
Kosher salt and freshly ground pepper, to taste
6 to 8 fresh basil leaves, cut into narrow strips
6 to 8 fresh mint leaves, cut into narrow strips
1/4 cup dry red wine
Directions:

Using a sharp kitchen knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper. Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.

Preheat an oven to 450°F.

Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes. Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes. Remove from the heat, stir in the basil and mint, and set aside until the lamb chops are roasted.

Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tbs. olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side. Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125° to 130°F for medium-rare, 5 to 6 minutes.

Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.

Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom. Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.

Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Roasting cookbook, by Rick Rodgers, Melanie Barnard and Bob and Colleen Simmons (Oxmoor House, 2004).

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2010/11/15/icrossing-m10.DTL#ixzz15UeE37Ew

Pumpkin soup with garlic

2010-11-09T01:24:00.000-08:00

Pumpkin Soup with Garlic

Preparation time: 15 min Servings: 4
Cooking time: 35 min
Ingredients:
1/2 oz unsalted butter
1 small onion, chopped
2 tsp tomato paste
1-2/3 cups water
2-2/3 tbsp chopped walnuts
10-1/2 oz pumpkin, chopped
1 clove garlic, crushed
1 vegetable bouillon cube, crumbled, large
Cooking Directions:
Melt butter in a heavy nonstick pan over medium-high heat. Cook onion and garlic about 3 minutes, stirring, until onion is soft. Add remaining ingredients and increase heat to high. Stir frequently until mixture comes to a boil. Reduce heat to low, cover and simmer about 30 minutes, stirring occasionally until pumpkin is tender. Transfer mixture to a processor or blender, in batches if necessary, and process until smooth. Serve hot.

Swordfish with Garlic

2010-11-09T01:22:00.000-08:00

Swordfish with Garlic

Preparation time: 5 min Servings: 8
Cooking time: 15 min
Ingredients:
4 cloves garlic, crushed
2 tbsp dry vermouth
2 swordfish steaks
1 tbsp unsalted butter
Cooking Directions:
Melt butter in a heavy nonreactive saucepan over medium heat. Stir in garlic and sauté until garlic just turns golden. Add vermouth and season with black pepper to taste. Turn on broiler. Arrange fish on broiler pan and brush with seasoned butter. Broil 4 in. from heat source 10-15 minutes, or until fish is opaque. Serve with remaining seasoned butter.
Nutritionist Recommended For:
Low Fat
Low Calories
Low Cholesterol
Low Sodium

Nutrition Facts
Calories 62
% Calories From Fat 40.6%
Total Fat 2.8g
Saturated Fats 1.3g
Mono-unsaturated Fats 0.9g
Poly-unsaturated Fats 0.4g
Cholesterol 17mg
Sodium 31mg
Total Carbohydrates 0.9g
Dietary Fiber 0g
Sugar 0.1g
Protein 6.8g

Baked Garlic Thyme Chicken

2010-11-09T01:20:00.000-08:00

Baked Garlic-Thyme Chicken

Preparation time: 10 min Servings: 4
Cooking time: 60 min
Ingredients:
3-1/2 lb whole chicken, rinsed and patted dry
1 tsp dried thyme, leaves
2 scallions, chopped
2 cloves garlic, crushed
1 tsp lemon juice
1/4 cup unsalted butter, softened
Cooking Directions:
Preheat oven to 350°F. Combine all ingredients, except chicken, in a bowl. Season with salt and pepper to taste. Spread seasoned butter over outside of chicken. Place chicken, breast side down, in a baking dish. Bake 35 minutes. Turn chicken breast side up and bake another 25-35 minutes or until tender, basting occasionally with pan juices.

Nutrition Facts
Calories 1100
% Calories From Fat 54%
Total Fat 66g
Saturated Fats 22g
Mono-unsaturated Fats 24g
Poly-unsaturated Fats 12g
Cholesterol 380mg
Sodium 330mg
Total Carbohydrates 1.4g
Dietary Fiber 0.4g
Sugar 0.2g
Protein 110g
More Information
Vitamins

Thiamin B1 0.26 mg
Vitamin A 1100 IU
Vitamin K 32 mcg
Vitamin E 1.5 mg
Pantothenic Acid 4.1 mg
Vitamin B6 1.6 mg
Choline 270 mg
Riboflavin B2 0.68 mg
Vitamin D 0 IU
Vitamin C 2.6 mg
Vitamin B12 1.2 mcg
Niacin B3 34 mg
Minerals

Sodium 330 mg
Zinc 7.8 mg
Copper 0.28 mg
Iron 5.6 mg
Calcium 78 mg
Manganese 0.14 mg
Magnesium 94 mg
Fluoride 59 mcg
Potassium 920 mg
Phosphorus 730 mg
Selenium 95 mcg

Chef Gerard's Autumn Inspired Bay Scallop

2010-10-11T14:50:00.000-07:00

Chef Gerard's Autumn Inspired Bay Scallop

Autumn Inspired Bay Scallop, Butternut Squash and Wild Mushroom Panzanella with “Garlicky Red Vinaigrette”
By Chef Gerard Viverito CEC, CHE
Serves 6-8
To assemble:
6 oz Garlicky Red Vinaigrette
Prepared Butternut Squash
Prepared Mushrooms
6 cups croutons
1 tablespoon finely minced fresh thyme
2 ounces baby arugula or spinach
1# Roasted Cippolini Onion
.5 c pumpkin seeds
Garlicky Red Vinaigrette
3 fl oz Malaysian Red Palm Oil
1 fl oz Extra Virgin Olive Oil
2 fl oz Honey or Agave Syrup
2 fl oz Raw Apple Cider Vinegar
4 ea Garlic Cloves, Minced
1/4 tsp Celery Seed
Place all ingredients in a mason jar and shake until emulsified. Season to taste if desired with some salt and pepper
For the mushrooms:
1/4 cup olive oil
1 pound wild mushrooms, cleaned and thickly sliced-(about 8 cups)
In a large skillet, heat the olive oil. Add the mushrooms and saute until fully cooked and well browned. Season to taste with Salt and pepper
Panzanella Croutons, Squash, and Onions:
4 cups (1/2-inch) cubes peeled and seeded butternut squash
1# Cippolini Onions, peeled
2 Tbs Malaysian Red Palm Oil
2 Tbs minced garlic
1/4 cup unsalted butter
1/4 cup Malaysian Red Palm Oil
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
1 tablespoon finely minced fresh thyme
1.Preheat oven to 375 degrees. In a large bowl, toss together squash, onions, 2 Tbs of the palm oil, 1 Tbs garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 15 minutes.
2.Meanwhile melt the butter in a large skillet over medium heat. Add the other 1 Tbsp of garlic and cook until fragrant, about 30 seconds. Add the bread cubes and toss to coat with the butter. Season with salt, pepper, and thyme leaves. Transfer the bread to a 2nd baking sheet.
3.Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool.
Scallops
1 to 1 1/4 pounds dry bay scallops
2 tsp unsalted butter
2 tsp Malaysian Red Palm Oil
Kosher salt
Freshly ground black pepper
Directions
1.Remove the small side muscle from the scallops.
2.Add the butter and oil to a 12 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove and hold warm.
To assemble:
Combine the dressing with the squash, mushrooms, croutons, Arugula, pumpkin seeds, scallops and roasted onions, and toss well to coat. Mix well and season with salt to taste.
Seared Scallops with Salsa Romesco
Chef Gerard Viverito CEC, CHE
Ingredients
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 tsp unsalted butter
2 tsp Malaysian Red Palm Oil
Kosher salt
Freshly ground black pepper
Romesco Sauce (recipe follows)
Directions
1.Remove the small side muscle from the scallops.
2.Add the butter and oil to a 12 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately with sauce.
Romesco Sauce
2 cups
Ingredients:
12 blanched almonds
10-12 hazelnuts
1 head garlic
1 slice stale bread
2 ripe medium size tomatoes
2 large roasted red peppers, well-drained
1 cup Malaysian Red Palm Oil
1/2 cup red wine or sherry vinegar
1/4 tsp red pepper flakes
Preparation:
1. Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.
2. If almonds are not already blanched: While garlic is roasting, blanch almonds, then peel. Make sure almonds are completely dry after blanching. Place almonds and hazelnuts into food processor and process until finely ground.
3. Pour a few tablespoons of Red Palm Oil oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool. Once bread is cooled, tear into 6 pieces and process with the nuts.
4. Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.
5. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree. While processor is running, slowly drizzle in the Palm oil and vinegar. Add salt to taste.

Garlicious Rice Krispie Treats

2010-09-21T16:15:00.002-07:00

Garlicious Rice Krispie Treats
Made by Ryan Dietzen, Carmel, N.Y.
2 tablespoons butter
Pinch of tumeric
2 cups mini marshmallows
2 heads of roasted garlic
1 tsp garlic powder
3 cups of Brown Rice Crisps (or Kellogg’s Rice Krispies)
2 cups crushed salt & pepper potato chips
Paprika as desired
Melt butter in med-sized sauce pan. Add tumeric as butter melts. Add marshmallows, stirring until melted. Add roasted garlic and garlic powder, then rice crisps and potato chips. Press into 8” x 8” dish. Sprinkle with paprika. Cut into 1” cubes to serve.

Garlic Soup au Gratin

2010-09-21T16:15:00.001-07:00

Garlic Soup au Gratin
Original recipe by Laurie Buzzard, Cuba
6 cups chicken stock (canned or homemade)
2 cups dry white wine
6 cloves fresh garlic, peeled and lightly crushed (keep cloves whole)
1 sprig fresh thyme
1 sprig fresh rosemary
1 tsp sea salt
1/8 tsp ground white pepper
2 cups half and half
3 tablespoons butter
8 cloves garlic, peeled and thinly sliced
8 slices French bread, about 3/4 inch thick
2 cups shredded Swiss gruyere cheese (about 8 oz)
Heat chicken stock in large pan until it comes to a boil. Reduce heat and add wine and next 5 ingredients. Simmer on low for 30 minutes. Strain garlic and herbs out of broth. Add half and half and simmer on medium heat until heated through.
While soup base is simmering, prepare garlic slices. Heat butter on low in non-stick pan until melted. Add garlic slices in single layer and cook until garlic is tender and golden color, about 15 minutes. Turn off heat and set aside.
Bake French bread slices on cookie sheet for 10 minutes per side in 350 oven. Remove and cool on rack.
Shred gruyere cheese. Preheat broiler in oven. Put 8 one-cup ramekins or other oven proof bowls on cookie sheet. Spoon 1/8 of garlic slices/butter in each bowl. Put one slice of toasted French bread on top of garlic slices in each bowl. Top with some of the gruyere. Ladle hot soup broth over bread.
Top with remaining gruyere cheese. Broil 6 inches from broiler for 3 minutes or until cheese melts and is slightly browned. Serve immediately

Garlic Jelly Cheesecake

2010-09-21T16:12:00.000-07:00

Garlic Jelly Cheesecake
Made by Shannon Halsaver, Cuba
1 jar (10.5 oz) Garlic Jelly available from The Garlic Shoppe http://GarlicShoppe.com
8 oz. garlic cheddar cheese (shredded)
2 eggs
1-2 tsp. fresh garlic, minced
16 oz. cream cheese at room temperature
Preheat oven to 325. Butter 8” spring-form pan. Wrap outer sides and base with aluminum foil.
In a food processor combine garlic cheese, garlic and eggs. Process until blended. Add cream cheese and process until smooth. Add ½ jar of garlic jelly and process briefly until incorporated. Pour filling into prepared pan.
Place spring-form pan into a baking dish and place on oven rack. Pour 1” warm water in baking dish. Bake 45 minutes until cheese cake is set but still jiggles slightly when shaken. Remove cheesecake from water bath and cool on wire rack. Remove foil and chill at least 4 hours.
When ready to serve, remove ring from spring form pan. Top cheesecake with remaining garlic jelly and serve as a sprea

Barbacco Chicken

2010-09-11T15:51:00.000-07:00

Braised Chicken Thighs With Castelvetrano Olives & Toasted Almonds

Serves 4

From Staffan Terje of Barbacco.
Ingredients
20 garlic cloves, peeled
1/2 cup extra virgin olive oil
8 large chicken thighs, bone in and skin on
-- Kosher salt and black pepper to taste
-- Olive oil as needed
1 yellow onion, cut into medium dice
1 lemon, cut in quarters
2 medium-size rosemary sprigs
4 cups low-salt chicken broth, reduced to 2 cups (or 2 cups double-strength broth)
1 cup dry white wine
1 large bunch escarole (about 1 pound), rinsed and coarsely chopped
1 cup Castelvetrano olives, pits removed and halved (see Note)
1/2 cup Marcona almonds, toasted and chopped coarsely
1 tablespoon unsalted butter
-- Extra virgin olive oil
Instructions: Place garlic cloves in a small saucepan along with the extra virgin olive oil. Cook over low heat until soft, stirring occasionally, about 15-20 minutes. Remove cloves and set aside, reserve the oil.

Pre-heat oven to 375°. Season chicken thighs with salt and pepper. Place skillet large enough to hold all 8 thighs over medium heat; add 1 tablespoon olive oil.

Place chicken thighs in skillet, skin side down and cook over medium until skin is golden brown, about 5-6 minutes. Turn thighs and cook for another 2 minutes. Reserve oil and chicken drippings in the skillet as you move the thighs to a deep baking dish large enough to hold them in a single layer; set aside.

Add onion, lemon and rosemary to the now-empty skillet. Brown gently over medium-low heat, using a wooden spoon to scrape up and incorporate the browned bits from the bottom of the pan. Cook until onions are golden brown, about 12-15 minutes.

Add chicken broth and white wine, and bring to a simmer. Pour over chicken thighs and place in the oven. Braise until juices run clear and chicken is done, about 40 minutes.

Meanwhile, pour reserved garlicky extra virgin olive oil into the skillet. Turn heat to medium. Add escarole with salt and pepper to taste. Cook, stirring occasionally, until the escarole is tender - about 2-3 minutes.

Place escarole on a warm serving platter. Remove thighs from braising liquid and place on the escarole. Lightly tent with foil to keep warm.

Remove rosemary and lemon wedges from braising liquid, and discard. Pour braising liquid into a sauce pot over high heat. Bring to a boil and cook until 1 1/2 cups remains. Add the reserved garlic cloves, olives and almonds. Season with salt and pepper. Whisk in the butter, then spoon the sauce over the chicken. Serve hot.

Note: To pit whole olives, place them in a heavy plastic bag. Use a heavy skillet to gently crush the olives, which makes it easier to pit them.

Per serving: 582 calories, 25 g protein, 15 g carbohydrate, 6 g fat (8 g saturated), 84 mg cholesterol, 371 mg sodium, 6 g fiber.

Chicken Marbella

2010-09-05T15:47:00.000-07:00

Chicken Marbella

Ingredients
6 boneless chicken breasts with skin (about 5 to 6 ounces each)

1/3 cup olive oil

3 tablespoons red wine vinegar

1 cup dried apricots

1/2 cup pitted Spanish green olives

3 tablespoons capers (with a little bit of juice)

6 large cloves garlic, peeled, crushed through a press

2 tablespoons dried oregano

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 small to medium portabella mushroom, cleaned and sliced

1/2 cup brown sugar

3/4 cup dry white wine or chicken broth

1/2 cup fresh Italian flat-leaf parsley, finely chopped

Directions
Place the chicken in a large, plastic resealable bag.

In a large glass measuring cup, stir together the olive oil, vinegar, apricots, olives, capers, garlic, oregano, salt and pepper. Pour over the chicken, and work the marinade into the chicken. Seal the bag and refrigerate at least 4 hours or overnight.

Preheat the oven to 375 degrees.

On a large, sided baking sheet or in a baking dish, arrange the chicken in a single layer. Arrange mushroom slices around the chicken. Drizzle the marinade over the chicken and mushrooms. Sprinkle the chicken pieces with the brown sugar, and pour the white wine (or broth) around them.

Bake, basting frequently with the pan juices, until the chicken is cooked through, about 25 minutes.

Using a slotted spoon, transfer the chicken, apricots, olives, capers and mushrooms to a serving platter. Drizzle a little of the pan juices over them. Sprinkle with the parsley.

Place the remaining pan juices in a serving bowl, and serve on the side.

2010-09-01T17:22:00.000-07:00

The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.

Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
Ingredients
1 pound pink beans, borlotti beans, cranberry beans, kidney beans or pintos, washed, picked over, and soaked for at least four hours in 2 quarts water

1 yellow onion, cut in half across the equator

8 garlic cloves, 2 lightly crushed, the rest coarsely chopped or sliced

1 bay leaf

Salt to taste

1/4 cup extra virgin olive oil

1 large red onion, cut in half lengthwise, then in thin slices across the grain

1 teaspoon sugar

1 pound tomatoes

1 bunch fresh dill, stemmed and coarsely chopped (about 1/2 cup)

Leaves from 1 bunch flat-leaf parsley, finely chopped (about 1 cup)

2 tablespoons fresh lemon juice (optional), plus 2 lemons, cut into wedges, for serving
Directions
1. Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.

2. Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.

3. Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.

Variation: You can use canned beans for this dish. You will need 5 cups beans (three cans). Drain them and rinse well, and substitute water for the bean broth.

Yield: Serves eight.

Advance preparation: This will keep for four or five days in the refrigerator.

Nutritional information per serving: 285 calories; 8 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 9 grams dietary fiber; 11 milligrams sodium (does not include salt added during preparation); 13 grams protein

Tuna Nicoise

2010-08-08T16:18:00.000-07:00

Tuna Nicoise
Ingredients
4 Tuna Steaks-about 4 oz. each
2 Tbsp. Extra Virgin Olive Oil
2 Garlic Cloves-crushed
¼ tsp. Cracked Black Pepper
1 Cup Fresh Green Beans-boiled or steamed until tender, cooled in ice water
1 Cup Baby Potatoes-boiled until tender, split in half
½ Cup Cherry Tomatoes-split in half
¼ Cup Black Olives-pitted preferably Niçoise or Kalamata-cut in half
¼ Cup Red Onions-thinly sliced
2 Tbsp. Red Wine Vinegar
1 tsp. Dijon Mustard
1 tsp. Fresh Garlic-minced very finely or mashed to a paste
½ tsp. Herbes de Provence
6 Tbsp. Extra Virgin Olive Oil
2 Hard Boiled Eggs-peeled, split into quarters lengthwise
Salt and Black Pepper to taste
Directions
Marinate the tuna under refrigeration in the first measures of olive oil, garlic and black pepper for 2 hours or overnight.
Combine the cooked green beans, cooked potatoes, cherry tomatoes, black olives, and red onions in a bowl. In a shaker bottle, shake together the vinegar, mustard, second measure of garlic, herbes de Provence and second measure of olive oil. Season dressing to taste with salt and pepper. Reserve.
Grill the tuna over high heat until your desired doneness. Toss the green bean mixture with enough dressing to coat. Divide the bean salad among four plates. Top each with a grilled tuna steak. Drizzle any remaining dressing over the fish and on the plate. Garnish each plate with a half of a hard boiled egg. Enjoy!

Camarones Al Ajillo (Gambas)

2010-06-09T16:48:00.000-07:00

One of the most popular Spanish tapas - and probably the easiest to make - is the delicious "Camarones Al Ajillo" (or "Gambas" as they are called in Spain). This appetizer was originally cooked in clay pots, but one can easily use the handy stainless steel frying pan in the kitchen. There are now many variations of the dish, with chile flakes and other New World ingredients. But my favorite remains the classic recipe below. Make sure you have a nice soft loaf of bread to dip in the shrimp and garlic-infused olive oil. 'Nothing wasted here!

INGREDIENTS:
1 lb large shrimp (25 count - ok with larger but medium sized tastier, as they absorb the ingredients more readily)
6 garlic cloves, minced
1/4 cup dry white wine or sherry
1 teaspoon sweet Spanish paprika (Hungarian good as well)
1/2 cup extra virgin olive oil (Goya excellent)
Salt and pepper (some folks use white pepper instead of black for similar fish dishes.)
1 lemon for juice to pour when serving
Loaf of soft, fresh bread
PREPARATION (serves 4-6):
In very low heat, cook garlic in olive oil. Do not burn. The idea here is to have the garlic infuse the oil before you add the shrimp.
When the garlic appears very light brown, raise heat to medium-high and add the shrimp Lightly salt and pepper to taste and sprinkle with 1/2 paprika. You will repeat process when you turn shrimp.
When bottom of shrimp appears pink, turn over to other side. Again salt, pepper and paprika shrimp (yes, watch the salt!)
Add/pour the wine over the shrimp and cook briskly until done.
Remove from stove and serve on warm plate. Squeeze lemon juice over shrimp.
Now grab the loaf of bread, a good bottle of wine, your friends and loved ones and enjoy! BTW, I have served this as a dinner entree over yellow rice. Works well as both appetizer and main dish.

Deen Brothers Caprese Steak

2010-05-18T17:12:00.000-07:00

The Deen brothers’ caprese steak

It must run in the family! Famous chefs, siblings and cookbook authors Jamie and Bobby Dean show how to make their savory and simple caprese steak dish in less than an hour.
Caprese steak
Bobby and Jamie Deen
Servings: 4; Prep time: 20 min; Cook time: 8 min; Difficulty: Easy
INGREDIENTS
• 2 garlic cloves
• 1 teaspoon Kosher salt
• 3 tablespoons olive oil
• 1 tablespoon herbs de Provence
• 3/4 teaspoon pepper
• 2 pounds hanger steak (about 4 steaks)
• 1 (12-ounce) container grape or pear tomatoes in assorted colors, halved
• 1/4 cup fresh chopped basil
• 8 ounces fresh mozzarella, cut into 1/4-inch thick sliced

DIRECTIONS
Mince the garlic and sprinkle with 1/2 teaspoon salt. With the tip of a small knife, mash the garlic to a paste. Combine the mashed garlic, 1 tablespoon olive oil, the herbs, and 1/2 teaspoon pepper until a paste forms. Pat the steaks dry, then rub all over with the garlic paste. Place the steaks in a large food storage bag. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours. Let the steaks stand at room temperature 20 minutes.
Meanwhile, combine the tomatoes, basil, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until blended; set the salad aside.
Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks and cook, without turning, 4 minutes. Turn the steaks and top with the mozzarella slices. Cook, covered, until the cheese just begins to melt, about 4 minutes longer for medium-rare. Transfer to platter. Let stand 5 minutes.
Cut the steaks diagonally across the grain into 1/4-inch-thick slices. Divide the steak slices among 4 plates. Spoon 1/2 cup tomato salad over top and serve at once.

Read more: http://today.msnbc.msn.com/id/37194240/ns/today-today_food_and_wine/#ixzz0oKUxr7JA

Shrimp Scampi

2010-05-14T17:09:00.001-07:00

Shrimp Scampi

Serves Two
Ingredients
½ pound shrimp, peeled and cut in half

2 Tbsp. butter

3 cloves of garlic, chopped coarsely

1 cup white wine (we had an open bottle of Riesling)

However much orzo you want to cook

Juice and zested peel of one lemon

½ cup grated parmesan
Directions
Bring water to a boil for orzo.

Meanwhile melt butter in a medium skillet over low heat. When butter is bubbling, add garlic and sauté until tender.

Add orzo to boiling water. Cook 8-9 minutes.

Let wine mixture bubble until alcohol taste has dissipated.

About 4 minutes before orzo is ready, add shrimp, lemon peel and juice to pan. Stir shrimp gently and cook just until it all turns pink. Toss in most of the parmesan.

Drain orzo and plate. Pour shrimp mixture on top. Salt and pepper to taste and sprinkle with remaining parmesan.

Stir-Fried Cucumber and Pork with Golden Garlic

2010-05-14T17:07:00.000-07:00

Stir-Fried Cucumber and Pork with Golden Garlic

Makes 3 servings
Ingredients
1/2 cup (125 mL) peanut or vegetable oil

3 to 5 large cloves garlic

12 oz (340 g) boneless lean pork shoulder or butt

2- to 3-inch (5- to 7.5-cm) piece ginger root

1 large (seedless) English cucumber

11/2 tsp (7 mL) cornstarch

1 tbsp (15 mL) low-sodium soy sauce

1/4 tsp (1 mL) sugar

3/4 tsp (3 mL) salt

1 tbsp (15 mL) cold water
Directions
Line a plate with paper towels. Heat the oil in a 14-inch (35-cm) flat-bottomed wok or small saucepan over medium heat, or as needed, so the oil reaches a temperature of 280 F (138 C). (Make sure the tip of the thermometer does not touch the wok or saucepan.)

Coarsely chop the garlic. Trim off and discard any fat from the pork, then cut the meat into 1/4-inch (6-mm) or bite-size slices. Peel the ginger and cut it crosswise into 8 coin-size slices, then use the broad, flat side of a knife to smash each one. Trim off the ends of the cucumber, then use a vegetable peeler to cut away long strips of peel, creating a striped effect. Cut the cucumber on the diagonal into 1/4-inch (6-mm) slices.

Add the garlic to the hot oil and cook, stirring, for 30 seconds to 1 minute or until the garlic is just golden. Use a metal skimmer to transfer the garlic to the paper-towel-lined plate. Strain the oil into a heatproof container.

Combine the pork, cornstarch, half of the soy sauce, the sugar and 1/4 tsp (1 mL) of the salt in a medium bowl; toss to coat evenly. Combine the remaining soy sauce and the water in a separate small bowl.

If you used the wok to heat the oil, wash and dry it thoroughly before placing it over high heat. Or heat a 12-inch (30-cm) skillet (not nonstick) over high heat.

Swirl in 2 tbsp (30 mL) of the reserved garlic oil, then add the ginger. Stir-fry for 30 seconds or until the ginger becomes fragrant. Push it to the sides of the wok or skillet, then add the pork in a single layer. Cook undisturbed for 1 minute so the pork sears, then stir-fry for 1 minute, until the meat is seared but not fully cooked through.

Add the cucumber and stir-fry for 30 seconds, making sure it is well incorporated, then sprinkle on the remaining 1/2 tsp (2 mL) of salt and the soy sauce-water mixture. Stir-fry for 1 minute or until the pork is cooked through and the cucumber has begun to wilt.

Stir in the reserved garlic and remove from the heat. Divide among individual bowls; serve immediately.

Approximate nutrition per serving: 280 calories, 16 g fat, 26 g protein, 10 g carbohydrates, 0 g fibre

-- adapted from Stir-Frying to the Sky's Edge, by Grace Young

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutt

2010-05-14T17:04:00.000-07:00

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutto
Roasting the garlic and cauliflower gives both deep, rich flavors for this pasta recipe.
Bruce Weinstein and Mark Scarbrough's new cookbook, "Ham." Roasting the garlic and cauliflower gives both deep, rich flavors.

Orecchiette with Sage, Roasted Garlic, Cauliflower and Prosciutto

Makes 4 servings
Ingredients
1 head garlic, broken into its cloves without peeling them

3 1/2 cups cauliflower florets, cut into bite-sized pieces

3 tablespoons olive oil

4 ounces thinly sliced prosciutto, diced

1 tablespoon minced fresh sage

12 ounces orecchiette pasta, cooked and drained according to the package instructions

2 tablespoons dry white wine or dry vermouth, maybe a little more

2 to 3 ounces finely grated Parmesan cheese
Directions
1. Heat the oven to 425 degrees.
2. Place the unpeeled garlic cloves in a 9-by-13-inch baking pan and roast for 20 minutes.

3. Toss the cauliflower florets with the olive oil, then add them to the baking dish. Toss well. Continue roasting, stirring occasionally, until the florets are lightly browned and the garlic cloves are soft, about 20 minutes more.

4. Transfer the baking dish and its vegetables to a wire rack and cool for a few minutes, just until you can handle the garlic cloves. Squeeze the soft garlic pulp out of the papery hulls and back into the baking dish. Stir in the diced prosciutto and the minced sage.

5. Return the pan back to the oven and continue roasting just until the prosciutto begins to sizzle, about 10 minutes.

6. Transfer the baking dish back to the wire rack and stir in the cooked pasta, wine and cheese until the cheese melts. If the mixture is a little dry, you can add a splash or two more of the wine, just to make sure everything is moist but not soupy.

Recipe from Bruce Weinstein and Mark Scarbrough's "Ham," Stewart, Tabori & Chang, 2010

Pasta with garlic cream sauce

2010-05-08T17:10:00.000-07:00

Pasta with garlic cream sauce

Prep time: 15 minutes ITALIAN
Cook time: 25 minutes Servings: 8
Ingredients
1 package (16 ounces) bow tie pasta
1 small red onion, chopped
3 tablespoons Extra Virgin Olive Oil or Canola Oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream ( or half & half)
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream.
Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

Chicken Fillets with garlic and vinegar sauce

2010-05-08T16:41:00.001-07:00

Ingredients:
4 skinless, boneless chicken breasts

Salt & pepper to taste

3/4 pound fresh mushrooms, sliced

2 tablespoons all-purpose flour

2 tablespoons olive oil

6 cloves garlic

1/4 cup balsamic vinegar

1 cup chicken stock (or one stock cube in water)

1 bay leaf

1/4 teaspoon dried thyme

1 tablespoon butter
Directions:

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a pan over medium high heat and saute (cook slowly) the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes. Add the vinegar, stock, bay leaf and thyme. Cover and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve on a bed of Rice, Pasta, Mash, or if you’re watching your weight, with salad.

Salsa Esmeralda, Salsa Mesa, Salsa Ahumada

2010-05-05T18:25:00.001-07:00

Salsa Esmerelda, left, is made of tomatillos and avocados. Salsa Mesa, back, contains tomato paste, toasted chiles de arbol and serranos. Salsa Ahumada is made of fire-roasted tomatoes, griddled onions and garlic and chipotle peppers. BY DAVE CATHEY,

Half a small to medium white onion
3 to 4 garlic cloves, unpeeled
2 to 4 chipotles in adobo

• Heat a cast-iron skillet or griddle to medium high.

• Place tomatoes and chipotles in food processor and pulse 3 or 4 times to break up chipotles.

• Place onion half on griddle, flat side down, along with garlic cloves. Cover with the lid from another pot or pan. Roast 2 to 3 minutes until onion and garlic begin to blacken.

• Using tongs, flip to unblackened sides and repeat.

• Once the garlic and onion have attained some color on all sides and is fragrant, remove from heat.

• Peel garlic cloves and add to food processor. Pulse mixture 5 to 6 times to blend garlic thoroughly.

• Roughly slice the onion and add to food processor. Pulse 2 to 3 times for chunky consistency.

• Source : Dave Cathey.
Salsa Esmerelda
This combination of tomatillos and avocados is a taqueria staple. All green ingredients give this creamy sauce its vibrant appearance.
2 pounds tomatillos
2 ripe avocados
3 to 8 serrano or jalapeno chiles
3 to 5 garlic cloves
¼ cup cilantro leaves
Juice of 1 lime
Salt to taste

• In a large pot, boil tomatillos 10 minutes and allow to cool. Cut out stems and combine with remaining ingredients. Sample and salt to taste.

• Source : Dave Cathey.
Salsa Mesa
Looking for something you can pour or squeeze from a bottle like ketchup? Mixing water, vinegar and tomato paste will create a tangy table condiment. How long the afterburn on your palate is up to you.
2 to 3 fresh serrano peppers or 1-2 fresh jalapeno peppers
1¼ cup water
1 small can tomato paste
5 to 6 chiles de arbol
3 cloves garlic
1 tablespoon apple cider vinegar
Salt to taste

• Heat a skillet to very high. Don’t use Teflon. Roll chiles de arbol back and forth on board to loosen seeds. Slit chiles and shake free as many seeds as you can.

• Toast chiles on the hot skillet no more than five seconds on each side. Drop toasted chiles into water and let steep at least 15 minutes.

• Cut peppers into three pieces and place in a food processor with remaining ingredients. Pulse until salsa is smooth. Sample and salt to taste.

• Source : Dave Cathey.

Chicken In Garlic Sauce

2010-05-05T18:22:00.000-07:00

CHICKEN IN GARLIC SAUCE
Ingredients
chicken breast halves, skinned (about 1 pound)
2 chicken drumsticks, skinned (about 3/4 pound)
2 chicken thighs, skinned (about 3/4 pound)
1/2 teaspoon kosher salt
1 tablespoon olive oil
10 garlic cloves, crushed
1 dried hot red chili, or 1/4 teaspoon crushed red pepper
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1/4 teaspoon saffron threads, crushed
1 bay leaf
2 tablespoons minced fresh parsley
Directions
1. Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chili, and cook for 5 minutes, stirring frequently.
2. Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chili and bay leaf. Sprinkle with parsley.
Serves 4
- Cook's note: Braising chicken, as in cooking with a small amount of liquid, helps keep meat moist as it cooks, according to "Joy of Cooking." The cover helps create continuous hands-free baking.
Braising also enriches the sauce with the flavor of the chicken drippings. Don't forget to deglaze the pan and pour the resulting sauce over the chicken.
- Per serving: 231 calories, 8 grams fat, .2 gram fiber, 34.1 grams protein, 2.6 grams carbohydrate, 426 milligrams sodium, 115 milligrams cholesterol
Values are approximate.

Honey Garlic Habanero Wing Sauce

2010-05-05T18:19:00.000-07:00

Honey Garlic Habanero Wing Sauce
This is a recipe Oakton resident Tim Artz has perfected over the past few years. He says it's a party favorite that isn't as hot as one might think, based on the number of habanero peppers.

Freezing the habanero peppers makes them easier to stem, seed and chop.

Toss 3 to 4 tablespoons of warm or reheated sauce with 15 to 20 just-fried, -baked or -broiled wings and/or drumettes in a large bowl.

MAKE AHEAD: The sauce can be refrigerated for up to 4 weeks or frozen (preferably in 1-cup increments) for up to 3 months.

Makes enough sauce for about 10 to 15 pounds of wings (about 2 cups)

Ingredients:

8 tablespoons (1 stick) unsalted butter
Cloves from 2 heads of garlic, finely chopped
20 habanero peppers, stemmed, seeded and finely chopped (see headnote)
1/4 cup hot pepper sauce, preferably Frank's or homemade
2 tablespoons Creole mustard, preferably Zatarain's or Rex
Dash Worcestershire sauce, preferably Lea & Perrins
2 to 3 grinds freshly ground black pepper
Pinch sea salt, or more as needed
1/2 to 3/4 cup honey
Directions:

Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook until it has softened but not browned. Add the habanero peppers and cook for 2 to 3 minutes, stirring, until they have softened.

Add the hot sauce, mustard, Worcestershire sauce, black pepper to taste and the salt; mix well and taste, adding salt as needed. (The mixture will be very hot at this point.) Add the honey to taste until the flavor and texture of the sauce are balanced. The sauce will have some heat but will taste more fruity. Remove from the heat.

The sauce is ready to use; or cool and transfer to containers for storing.

Recipe Source:

From Oakton resident Tim Artz.

Mexican Meatballs in Toasted Garlic Ancho chile Broth

2010-05-03T17:09:00.000-07:00

Mexican Meatballs in Toasted Garlic-Ancho Chile Broth
Serves about 4
Ingredients
1 lb Mexican meatball sausage
2 large dried red chiles, preferably ancho
7 c water
One fourth c extra virgin olive oil, plus more as needed
10 cloves garlic, coarsely chopped
12 baguette slices, about one half inch thick
1 c canned tomato sauce
Three fourths tsp kosher salt
2 Tbs heavy cream, whipped until thick
Directions
Make the meatballs and set them aside in the refrigerator.
To prepare the chiles, stem them and shake out the seeds, leaving the pods more or less whole. In a small saucepan, combine the chile pods and 2 c water and bring to a boil over medium-high heat. Cover and simmer until plumped up and soft, about 5 minutes. Remove from heat and let cool until the chiles can be handled. Lift out the pods and reserve the water. Slit open each chile, scrape the pulp off the skin, and discard the skin. Add the pulp to the reserved water and set aside.
To make the soup, heat the oil in a large sauté pan over medium heat. Add the garlic and cook, stirring, until beginning to turn golden, about one minute. With a slotted spoon, transfer to large pot. Working in batches to avoid crowding, toast the bread slices in the same sauté pan, turning and adding more oil as necessary to keep them from being dry roasted and until lightly golden on both sides, 1 to 2 minutes for each batch. Transfer to paper towels to drain. When all the bread is toasted, set the slices aside.
Again, working in batches to avoid crowding, brown the meatballs in the same pan over medium-high heat, adding oil as needed, until golden all around, about 5 minutes. Transfer carefully to the pot with the garlic as you go. Add the tomato sauce, the remaining 5 cups of water, the salt, and the reserved cooking water with the chile pulp to the pot and bring to a boil over high heat. Decrease heat to maintain a brisk simmer, partially cover the pot, and cook until the garlic is soft and the meatballs are tender, about 20 minutes.
Ladle the soup into individual bowls. Garnish each with 2 or three toasted slices and a dollop of the cream.

Garlic and fennel roast chicken

2010-04-29T03:04:00.001-07:00

Serve with purple sprouting broccoli and potatoes tossed in toasted cumin and butter.
Ingredients
8 chicken thighs or a whole jointed chicken (in 8 pieces)
2 tsp fennel seeds
½ tsp crushed chilli flakes
1 tsp paprika
Zest and juice of one lemon
5 cloves of garlic (skin on, lightly crushed with the flat of a knife)
2 sprigs fresh thyme
4 tbsp olive oil
Directions
Put all the ingredients in a bowl, mix well and marinate for a few minutes (or up to 24 hours).
Preheat the oven to 180C/350F/gas mark 4
Place the contents of the bowl in an ovenproof frying pan and brown the chicken for 5 minutes, turning occasionally.
Transfer the pan to the oven and roast for 40 minutes, or until cooked through.
Remove from the oven and lift the chicken out. Skim off excess fat from the roasting tin, taste the remaining juices (add a little water if necessary) and season them.
Serve the chicken with the cooking juices spooned over.

Milton's Special House Chopped Salad with Creamy Garlic Dressing

2010-04-29T01:23:00.000-07:00

Milton's Special House Chopped Salad with Creamy Garlic Dressing

Total time: 45 minutes
Servings: 4
FOR THE DRESSING:
1½ cups mayonnaise
Heaping 2 teaspoons minced garlic
5 tablespoons buttermilk
Salt and pepper
FOR THE SALAD:
1 cup chopped button mushrooms
1 cup chopped cucumber
1 cup chopped tomato
1 cup seeded and chopped red bell pepper
1 cup seeded and chopped green bell pepper
1 cup chopped red onion
1 cup diced salami
1 cup diced smoked turkey
1 cup diced jack cheese
1 cup diced Swiss cheese
1 cup chopped iceberg lettuce
1 cup dried currants
1 cup sliced black olives
2 hard-cooked eggs, diced
1 cup dressing, more as desired
Directions
For the dressing: In a food processor, combine the mayonnaise and garlic, pulsing to blend. With the processor running, add the buttermilk. Season to taste with salt and pepper. This makes a scant 2 cups dressing.
For the salad: In a large bowl, combine the mushrooms, cucumber, tomato, red and green bell peppers, onion, salami, turkey, jack and Swiss cheese and lettuce. Divide the salad between 4 plates. Garnish each salad evenly with the currants, olives and eggs. Serve each portion with ¼ cup dressing, or more as desired.
Each serving: 896 calories; 35 grams protein; 45 grams carbohydrates; 7 grams fiber; 67 grams fat; 19 grams saturated fat; 217 mg. cholesterol; 32 grams sugar; 1,608 mg. sodium.
Adapted from Milton's Restaurant Delicatessen in Del Mar, Calif.

Halibut with Garlic Mayonnaise Parmesan Topping

2010-04-29T01:20:00.000-07:00

Halibut With Garlic Mayonnaise-Parmesan Topping
Makes 4 servingsTopping: 2 tablespoons light mayonnaise 1 teaspoon lemon juice 1 small clove garlic, very finely minced ½ teaspoon...

Ingredients

2 tablespoons light mayonnaise

1 teaspoon lemon juice

1 small clove garlic, very finely minced

½ teaspoon Dijon mustard or country-style Dijon mustard

1 tablespoon grated Parmesan cheese

Optional: 1 thin green onion, finely sliced

1/8 to ¼ teaspoon Tabasco sauce

Halibut:

2/3 pound halibut fillet

2 teaspoons lemon juice

1/8 to ¼ teaspoon salt

Freshly ground black pepper to taste
Directions

1. To prepare the topping: Combine mayonnaise, lemon juice, garlic, mustard, Parmesan, green onion and Tabasco.

2. To prepare the halibut: Place fish on a broiling pan. Sprinkle with lemon juice, salt and pepper. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until fish tests done.

3. Remove fish from oven and place a rack close to the broiling element. Turn the oven to broil. Spread the top of the fish with garlic topping. Broil about 1 minute, or until golden.

Speedy and spicy smothered pork

2010-04-27T16:37:00.000-07:00

SPICY SMOTHERED PORK
Ingredients
2 tablespoons olive oil
1 small onion, sliced
3 cloves garlic, minced
4 boneless pork chops
1/2 teaspoon salt
3 tablespoons spicy or sweet paprika
1/4 teaspoon hot pepper flakes or to taste
2 tablespoons sherry or red wine vinegar
1 can (15 ounces) stewed tomatoes
1. Heat oil in large heavy skillet over high heat; add onion. Stir-fry until wilted, 3 minutes. Add garlic; stir-fry 1 minute. Transfer onion and garlic to a plate.
2. Salt pork. Add to the skillet; brown, 3 minutes per side. Remove pork to a plate. Reduce heat to medium; add paprika and pepper flakes to skillet. Stir in onions and garlic; cook 2 minutes. Add vinegar; cook, stirring, 1 minute. Stir in tomatoes. Cover; cook 3 minutes. Return pork to pan; cover with sauce. Cook until pork is no longer pink in center, 5 minutes.
Makes 4 servings, each with 238 calories, 15 grams fat, 45 mg cholesterol, 12 grams carbohydrates, 16 grams protein, 572 mg sodium, 3 grams fiber.

Read more: http://www.bnd.com/2010/04/27/1232364/speedy-and-spicy-smothered-pork.html#ixzz0mLZ0Sqwx

Beets with garlicky aioli

2010-04-27T16:34:00.000-07:00

Beets and their greens go well with a garlicky sauce. This twist on a Mediterranean classic pairs them with a garlic mayonnaise flavored with toasted orange peel. Serve the greens with cooked bulgur, wheat berries, quinoa or barley. The mayonnaise is great with roasted or steamed vegetables and makes a great condiment for a sandwich.
Ingredients
2 organic oranges

1 whole egg

1 teaspoon Dijon mustard

2 large garlic cloves, green shoots removed, mashed in a mortar and pestle with 1/2 teaspoon salt

2 to 3 teaspoons fresh lemon juice (to taste)

1/2 cup canola oil

1/4 cup extra virgin olive oil

1 or 2 bunches red, yellow or chioggia beets, the beets roasted, the greens stemmed, washed and steamed or blanched just until tender

Cooked wheat berries, bulgur, barley or quinoa
Ingredients
1. Preheat the oven to 250 degrees. Using a potato peeler, remove the orange zest, without the pith, from the oranges, and place on a baking sheet in the oven for 45 minutes or until completely dried. Check often, and be careful that it doesn’t burn. Allow the peel to cool, then grind in a spice mill. Measure out 1 tablespoon.

2. Mash the garlic in a mortar and pestle with the salt, and add 1 teaspoon of the lemon juice. Let sit for 10 minutes. This will soften the sharpness of the garlic.

3. Place the egg in a food processor fitted with the steel blade. Add the mustard, and turn on the machine. When the egg is frothy, begin to slowly drizzle in the canola oil and then the olive oil with the machine running. Stop the machine, and add the garlic, remaining lemon juice and orange peel. Process until well blended. Taste, adjust salt and remove to a bowl. Serve with roasted beets, peeled and cut in wedges or sliced, their cooked greens, and cooked bulgur, barley, quinoa or wheat berries.

Yield (aioli): 1 cup, serving six to eight.

Advance preparation: The beets and greens will keep for four or five days in the refrigerator. The aioli will keep for about three days.

Nutritional information per serving (aioli only): 260 calories; 29 grams fat; 3 grams saturated fat; 35 milligrams cholesterol; 1 gram carbohydrates; 0 grams dietary fiber; 223 milligrams sodium (does not include salt added during cooking); 1 gram protein

Escarole Soup with Rice

2010-04-24T10:48:00.000-07:00

Escarole Soup With Rice

Ingredients
1/4 cup (4 tablespoons) extra virgin olive oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional).
Directions
1. Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.

2. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.

3. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.

4. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

Yield: 4 servings.

Garlic, Thyme and cheese Tarts

2010-04-24T10:45:00.000-07:00

For the filling
Ingredients
600g (1lb 5oz) mixture of tomatoes, including cherry, green and yellow varieties, if available
4 whole garlic cloves, unpeeled
Small bunch fresh thyme
150g (5½oz) plain flour
2tbsp olive oil
50g (1½oz) mild soft goats' cheese
Good quality balsamic vinegar, for drizzling
Directions
Preheat the oven to 190C/gas 5. Make the pastry as below, omitting the sugar and reducing the water to 1-2tbsp.
Cut the larger tomatoes in half and arrange, cut side up, in a roasting tin. Tuck the garlic cloves in around them and drizzle with the olive oil.
Pick a handful of thyme leaves and scatter over the tomatoes. Season with salt and freshly ground black pepper, and roast in the oven for 25 minutes. Remove the garlic and set aside.
Roll out the pastry and use to line a 35cm x 11cm (14in x 4¼in) rectangular loose-bottomed tart tin. Squeeze the roasted garlic flesh out of the cloves and stir into the goats' cheese.
Spread the mixture over the bottom of the pastry and arrange the tomatoes on top.
Bake in the oven for 25 minutes. Remove from the tin and garnish with extra thyme to serve.

White beans with garlic and herbs

2010-04-22T16:37:00.001-07:00

White Beans with Garlic and Herbs

- serves 6 to 8 -
Adapted from In The Green Kitchen by Alice Waters.
Ingredients
1 pounds dried cannellini beans, cranberry, or other dried beans
Olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 celery stalk, diced
4 garlic cloves, peeled and chopped
1 bay leaf
1 or 2 sprigs thyme, sage, savory, or rosemary
Ham hock, or a piece of pancetta or bacon (optional)
Salt
Directions
1. Rinse the beans and pick over, removing any small stones or debris. If time allows, soak the beans, covered by an inch or so of water, for several hours or overnight. (Otherwise, proceed without soaking the beans first.) Cover the bottom of a large heavy pot or earthenware bean pot with olive oil, add the vegetables and herbs, and cook gently over medium heat for 10 minutes. Drain the beans and add to the pot along with enough water to cover by 2 inches. If you like, add a ham hock or other meat to the pot.
2. Bring the beans to a boil, and let them boil for a minute or two. Lower the heat to a very gentle simmer and cook the beans until soft and tender, 1 to 2 hours, depending on their variety and age. Add more hot water as needed during the cooking to keep the beans covered by at least an inch of water. When the beans are soft, add salt, taste after a few minutes, and add more salt if needed.
3. Serve the beans moistened with the cooking broth, and if you like, a drizzle of olive oil. If not serving right away, let the beans cool completely in the broth, and refrigerate. They will keep for 3 or 4 days in the refrigerator.

EZ Spicy Skillet Chicken n rice dinner

2010-04-22T16:24:00.000-07:00

E-Z SPICY SKILLET CHICKEN ‘N' RICE DINNER
4 to 6 servings

1 to 2 tablespoon(s) extra virgin olive oil
1½ to 2 pounds boneless chicken breast pieces
2 garlic cloves, peeled and minced
½ to ¾ cup chopped peeled onion or thinly sliced green onion
(include some green tops)
Salt and freshly ground black pepper to taste
1 (14½-ounce) can chicken broth
1 cup mild, medium, or hot-spiced tomato salsa or picante sauce
1 cup uncooked regular-cooking long-grain white or brown rice
1 firm ripe medium tomato, coarsely chopped,
or 1 cup diced canned tomato, well-drained
½ to ¾ cup shredded Monterey Jack cheese or sharp Cheddar or Taco-blend cheese
Sprigs of cilantro or parsley for garnish
In a deep large heavy skillet, heat oil over moderate heat. Add chicken pieces, garlic, and onion, and sauté, turning chicken pieces once, until is chicken is browned and garlic and onion are just tender and not browned. Drain off any excess oil. Season chicken pieces with salt and pepper to taste.

Add chicken broth and salsa or picante sauce to skillet, blending well. Increase temperature slightly. Stir rice into skillet mixture. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; allow to stand, covered, for 5 minutes or until liquid is absorbed and chicken pieces are fork tender and done. Adjust seasoning to taste.

To serve, arrange chicken pieces and rice mixture on each dinner plate, dividing evenly. Top each serving with a sprinkle of cheese and tomato, dividing evenly. Garnish each with a sprig of cilantro or parsley.

One pot honey garlic chicken in the crock

2010-04-22T16:21:00.000-07:00

One-Pot Honey Garlic Chicken in the Crock-Pot
With pineapple, soy sauce, and of course, honey, this dish reminds me of sweet and sour chicken that you order from your favorite takeout Chinese place -- except this version is healthier. We like it over brown rice.

One-Pot Honey Garlic Chicken from All Recipes
Ingredients
Chicken breasts, thighs, or drumsticks
3/4 cup honey
3/4 cup soy sauce
3 tablespoons ketchup
2 garlic cloves
1 tablespoon minced fresh ginger root
1 (20-oz.) can pineapple pieces, juice reserved
2 tablespoons cornstarch (optional)
1/4 cup water (optional)
Directions
1. Place chicken in slow cooker. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into slow cooker. Cover and cook 4 hours on high. Stir in pineapple just before serving.

2. If you like a thicker sauce: Mix cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in slow cooker to thicken. Serve sauce over chicken.

Almond Arugula and feta pesto sandwiches

2010-04-20T17:31:00.001-07:00

Almond, Arugula and Feta Pesto Grilled Cheese Sandwich

Ingredients:

For the Almond, Arugula and Feta Pesto:

1/2 tablespoon paprika

1 clove garlic

6 ounces almonds, toasted

1/2 cup chopped arugula leaves

6 ounces olive oil

2 tablespoons lemon juice

3 ounces feta cheese, crumbled

Salt and pepper to taste

4 tablespoons butter, softened

8 slices hearty artisan bread, 1/2 inch thick

1/2 cup fontina cheese

4 ounces almond, arugula and feta pesto

Directions:

For the Almond, Arugula and Feta Pesto:
In a blender or food processor, puree the paprika, garlic, almonds and arugula leaves into a coarse paste. Slowly add half of the olive oil. Scrape down the sides of the bowl and slowly add the remaining oil and the lemon juice. Scrape out the pesto into a bowl and mix in the crumbled Feta cheese. Season to taste with salt and pepper.

Melt the butter, turn on the stove to the middle setting and let the pan get hot. Add two tablespoon of butter and cover the bottom of the pan with it. Ideally you want enough butter to soak a little way into the bread. Add the bread , take two slices of bread and add them to the pan. Make sure that they lie flat and get fully covered in butter. Leave them there until they get a nice toasted look on the underside

Add more butter, as you get ready to flip the bread over you will notice that your butter has been soaked up into the bread, so reload, add more. I generally push the bread off to one side and melt the butter on the other side. Flip the first slice of bread. Add the fontina cheese and the pesto and flip the second slice on top of the cheese This is crucial to obtaining an even melt and thorough heating. Keep this configuration until the bottom surface is well-toasted. Flip the whole assembly – Grill the other side of the sandwich. When done remove it from the pan and serve hot.

Gluten Free Linguine with shrimp

2010-04-20T17:28:00.000-07:00

From the kitchen of Keith Brunell of Maggiano's Little Italy
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Servings: 4
Difficulty: Moderate
Cook Time: 30-60 min
"The Gloriously Gluten-Free Cookbook," compiled by Vanessa Maltin and published by Wiley, shares this recipe from the kitchen of Chef Keith Brunell of Maggiano's Little Italy. It is a light and tasty pasta dish perfect for a summer night.
Ingredients
One 1-pound package gluten-free linguine
1 tablespoon olive oil
16 medium shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons minced garlic
Cup white wine
Pound diced tomatoes
1 cup clam juice
2 tablespoons chopped basil leaves
1 tablespoon butter
Cooking Directions
1. In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain and set aside.
2. In a large sauté pan, heat the oil over medium-high heat and add the shrimp. Season with the salt and pepper and cook, stirring, until the shrimp begin to turn pink, about 1 minute. Flip them over, and continue cooking for 1 minute; you do not want the shrimp to be fully cooked. Add the garlic and continue cooking until the garlic is softened, about 1 minute more.
3. Add the wine and bring to a simmer. Cook, stirring frequently, until the wine is reduced by half, about 8 minutes. Add the tomatoes, clam juice, basil, and butter. Bring the sauce to a simmer, stirring, and add in the pasta. Stir well and continue to cook for 2 to 3 minutes. Remove from the heat and season with the salt and pepper.
Serves 4
-Courtesy Vanessa Maltin,"The Gloriously Gluten-Free Cookbook," from Wiley publishing, available April 26. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin presents Mexican, Asian and Italian recipes that are both safe and tasty for those suffering from celiac disease, a condition in which people are unable to digest gluten.

Skyline chili recipe of Cincinatti OH

2010-04-18T17:07:00.000-07:00

Skyline Chili Recepi of Cincincinatti OH
The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.

Serves 6
Prep Time: 21 minutes

Cook Time: 4 hours

Total Time: 4 hours, 21 minutes

Ingredients:

1 quart cold water
2 lbs ground beef
2 cups crushed tomato
2 yellow onions, diced
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa
1/4 cup chili powder
1 tsp cayenne
1 tsp ground cumin
2 tbsp cider vinegar
1 whole bay leaf
1/4 tsp ground cloves
1 tsp cinnamon
1 1/2 tsp salt
cooked spaghetti to serve chili over, optional
Preparation:
Directions
Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.

Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.

Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.
The Cincinnati "Skyline" Chili Ordering Code

1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

Gratin Dauphinoise

2010-04-18T15:20:00.001-07:00

Gratin Dauphinoise
At its simplest, gratin dauphinoise is a dish of thinly sliced potatoes baked slowly with cream and the merest hint of garlic. Some recipes include cheese, but I disagree. The dish is perfect with roast spring lamb, though I have been known to eat it as it is with a green salad to mop my plate. The potatoes are generally the yellow waxy sort so the slices keep their shape, though some of us prefer the collapsing floury varieties. A shallow, earthenware dish is the traditional cookware used.

THE RECIPE
Peel and thinly slice 1kg of waxy potatoes. Halve a juicy clove of garlic and rub it round the inside of a shallow baking dish, rub the dish with a little butter then put in the layers of potatoes, seasoning with salt and pepper as you go. Pour over 600ml of scalded double cream. Bake for about an hour and a half at 160C/gas mark 3.

THE TRICK
Restraint with the garlic will be rewarded. The dish needs just a faint whiff of the bulb, and wiping the base and sides before adding the potatoes produces something more authentic than adding it crushed or sliced. Don't skimp on the cream as the top layer of potatoes will dry out. Most importantly, don't cut the potatoes too thickly. That way they take forever to cook and the cream will evaporate long before the potatoes are tender. The dish needs long, slow cooking.

THE TWIST
There are many variations, some of which include grated Gruyère or Parmesan, dried porcini, anchovies and even eggs. I tuck pieces of smoked mackerel in mine if I am making it more of a main course, or pancetta. Incidentally, those perfectly round mounds of "dauph" you get so often in Parisian restaurants nowadays are straight from the freezer aisle at the cash and carry

Chicken Mole

2010-04-17T16:34:00.000-07:00

Chicken Mole
Anyway, this delicious, easy mole dish is perfect for a crowd, as it serves up to six people, but it is also a great dish to cook on Sunday night and eat for the rest of the week. The first night I make it, I serve it with steamed rice and then with warm corn tortillas, chopped onions and Mexican crema for all the days thereafter. Vegetarians should use vegetable broth in place of the chicken broth and swap in seitan or tempeh for the chicken.
Ingredients
2 tbsp olive oil Pantry
1 onion, chopped $0.50
3 cloves garlic, chopped Pantry
2 tbsp chili powder $1.50 for 1 oz
1 tsp ground cumin $1.50 for 1 oz.
1/2 tsp ground cinnamon $1.50 for 1 oz.
1 15 oz. can diced tomatoes (preferably fire-roasted), with liquid $2
1 yellow bell pepper, chopped $0.50
2 canned chipotle peppers plus the adobo they are packed in, chopped $1
1 14-oz can chicken broth $1
2 tbsp (creamy) peanut butter Pantry
2 ounces bittersweet chocolate, chopped $3
1 small (2-3 lbs) roasting chicken, cut into pieces $5
1 large yam or sweet potato, scrubbed and diced $0.50
1 small bunch cilantro, chopped $1
Total Cost of Ingredients $19
Directions

Heat oil in a deep soup pot over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic and spices and continue to cook. Add diced tomatoes, yellow pepper, chipotle peppers, sweet potato, broth, peanut butter, and chocolate. Simmer for 10 minutes.
Add chicken pieces and use a spoon to ensure all chicken is covered by the liquid. Cook over medium-low heat for 35-45 minutes or until chicken is fully-cooked (check by cutting into a large piece). Garnish with chopped cilantro.

Mussels

2010-03-31T05:52:00.000-07:00

Recipe graciously provided by Cellar Door Executive Chef Charlie Parker

Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:
5 lbs. of mussels, clean and de-bearded
1 head of fennel, diced
1 Meyer lemon, juiced
6 slices of bacon, diced
4 cloves of garlic, whole and peeled
6 sprigs of thyme
1 cup of 2007 Bonny Doon Vineyard Le Cigare Blanc
1/4 lb. of butter
2 Tbsp. chopped parsley
Salt to taste

Directions:
In a large pan, render down the bacon until crispy. Add fennel and cook until tender. Add garlic, thyme, and de-bearded mussels. Season with salt and add the wine. Cover and cook until the mussels open. Add the butter, parsley, and lemon juice. Serve with crusty bread or pasta.

Note on de-bearding:
Since the vast majority of mussels are farm-raised and held in tanks to flush out grit and impurities, it's not necessary to soak mussels in water at home. If you're unsure, ask the fishmonger when you buy your mussels.

Pinch the beard between your thumb and first finger. Use a side to side motion and firmly tug the beard out. This can feel a bit like a game of tug-of-war between you and the mussel!

As you clean and de-beard the mussels, check to make sure their shells are tightly closed. Discard mussels with cracked shells. If any mussels are open, tap them gently against the counter and discard any mussels that don't close up within a few minutes.
Scrub each mussel individually, trying to remove as much of the stringy bits clinging to outside as possible.

Salsa Verden and Guacamole

2010-03-31T03:53:00.000-07:00

Salsa verde

Makes about 2 cups
Ingredients
15 large tomatillos, husks removed and washed
2-3 serrano chilies or 1 jalapeño (see note)
5 cloves garlic, unpeeled
1/2 small white onion, unpeeled
1 teaspoon salt, or to taste
10 sprigs cilantro
Directions
Pierce chilie(s) with a fork. Cook tomatillos, chilie(s), garlic and onion on a griddle over medium-high heat, turning them until softened and somewhat blackened in spots - about 8 minutes for garlic and chilies and 12 minutes for tomatillos and onion.

Remove from heat. Let cool, then peel garlic, onion and chiles.

In a blender, combine the onion, garlic, cilantro, chilies, tomatillos and salt. Blend until smooth. Note: If a milder salsa is desired, add fewer chilies.

- Agustin Gaytan, agustincooks.com

Guacamole en molcajete

Makes 4-6 servings

For the guacamole:
Ingredients
2 serrano chiles
3 large tomatillos, husks removed and washed
3 garlic cloves, unpeeled
1/4 small white onion, peeled
4 sprigs cilantro, chopped
2 Hass avocados, mashed
1/2 teaspoon fine sea salt, or to taste
12 fresh corn tortillas

Special equipment needed:
Molcajete, or another large mortar and pestle (see note)
Directions
Pierce chiles with a fork. Cook tomatillos, chiles, garlic and onion on a griddle over medium-high heat, turning them until softened and somewhat blackened in spots - about 8 minutes for garlic and chiles and 12 minutes for tomatillos and onion.

Remove from heat. Let cool, then peel garlic and chiles. Remove and discard outermost layer of onion. Slice off the onion's tip. Finely chop onion.

Place garlic, chiles, onion and cilantro in the mortar. Mash with the pestle.

Lamb Chops with Guajillo Chili Sauce and Charro Beans

2010-03-31T03:48:00.000-07:00

Lamb Chops With Guajillo Chili Sauce and Charro Beans
Time: 1 1/2 hours, plus overnight marinating

FOR THE LAMB:
Ingredients
5 thyme sprigs
5 oregano sprigs
10 parsley sprigs
10 cilantro sprigs
4 garlic cloves
1 cup dry white wine
1/4 cup extra virgin olive oil
12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
Salt and pepper
For the sauce:
5 guajillo chilies
3 garlic cloves
1/4 cup chopped onion
1 whole plum tomato
4 cups beef or vegetable stock
1 tablespoon olive oil
Salt and freshly ground black pepper
For the beans:
2 tablespoons olive oil
1/2 cup finely diced red onion
1 clove garlic, finely diced
1 small jalapeño, stemmed, seeded, and finely diced
2 15- to 16-ounce cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper.
Directions
1. For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.

2. For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.

3. Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.

4. For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.

5. To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

Yield: 4 servings.

Sweet Pea Soup

2010-03-29T17:58:00.000-07:00

SWEET PEA SOUP
Frozen peas allow you to enjoy the sweet, fresh flavor of this soup all year round. When fresh are available, there’s nothing better. Chopped frozen onions, now sold in supermarkets, are handy if you’re in a hurry. Keeping a jar of minced garlic in your refrigerator is also a good idea. I use double the amount I would if using fresh garlic since the purchased minced garlic is less intense.
Ingredients
• 2 tsp vegetable oil
• 1 cup chopped onion
• 1 ½ tsp minced fresh garlic
• 4 cups frozen green peas
• 3 cups chicken or vegetable stock
• 1 cup peeled diced potatoes
• pinch salt and freshly ground black pepper
• 2 Tbsp low-fat sour cream
• ¼ cup chopped fresh mint or parsley
Directions
Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Sauté the onion and garlic for 5 minutes or until the onion is soft and lightly browned.
Stir in the peas, stock, potatoes, salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Transfer the soup to a blender or food processor and purée until smooth, working in batches if necessary.
Ladle into individual bowls and garnish with a dollop of sour cream and a sprinkle of mint.

Nutritional Analysis per Serving: Calories 146; Protein 7 .7 g; Fat 3.2 g; Saturated Fat 0.9 g; Carbohydrates 21.5 g; Cholesterol 4 mg; Sodium 215 mg; Fiber 5.4 g
Prep Time: 10 minutes

SPINACH SALAD WITH CINNAMON ALMONDS, STRAWBERRIES AND GOAT CHEESE

2010-03-29T17:56:00.000-07:00

SPINACH SALAD WITH CINNAMON ALMONDS, STRAWBERRIES AND GOAT CHEESE
This salad is perfect for entertaining with all its vibrant colors, flavors and textures. The combination of spinach, spiced nuts, strawberries and goat cheese gives it loads of character. Prepare the almonds in larger quantities and keep in an airtight container for up to 2 weeks.
Ingredients
Cinnamon Almonds
• 1/4 cup whole almonds
• 1/3 cup packed brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 tsp ground ginger

Salad
• 8 cups baby spinach
• 1 cup thinly sliced red bell pepper
• 1 cup sliced strawberries
• 1/2 cup crumbled goat cheese (about 2 oz)

Dressing
• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• 1 Tbsp apple juice concentrate
• 1 tsp brown sugar
• 2 tsp chopped garlic
• 1/2 tsp Dijon mustard
• 6 oz grilled sliced chicken or shrimp (optional)
Directions
Preheat the oven to 350°F. Line a baking sheet with foil and lightly coat with cooking spray.
Rinse the almonds with cold water. Drain but do not let them dry. Place them in a bowl and add the brown sugar, cinnamon, nutmeg and ground ginger. Toss to coat. Spread out on the prepared baking sheet and bake for 15 minutes, tossing once. Let cool, then remove from the baking sheet and chop coarsely.
Place the baby spinach, red pepper, strawberries and goat cheese in a large serving bowl.
Prepare the dressing by whisking together the apple cider vinegar, olive oil, apple juice concentrate, brown sugar, garlic and mustard in a small bowl. Pour the dressing over the salad and toss. Top with the chopped almonds. Serve topped with grilled chicken or shrimp, if desired.

Nutritional Analysis per Serving (without meat): Calories 104 • Protein 3.2 g • Carbohydrates 11 g • Fiber 2.3 g • Total fat 5.6 g • Saturated fat 1.3 g • Cholesterol 3 mg • Sodium 120 mg
Prep time: 15 minutes
Bake time: 15 minutes
Make Ahead: Prepare the salad early in the day but dress just before serving

SALMON OVER WHITE AND BLACK BEAN SALSA

2010-03-29T17:55:00.001-07:00

SALMON OVER WHITE AND BLACK BEAN SALSA
Use swordfish or tuna instead of salmon, if you like, or substitute other varieties of beans. If you’d like to cook your own beans instead of using the canned ones, 1 cup of dried beans yields 3 cups cooked.
Ingredients
• 1 cup canned black beans, drained and rinsed
• 1 cup canned white kidney or navy beans, drained and rinsed
• ¾ cup chopped tomatoes
• ½ cup chopped green bell pepper
• ¼ cup chopped red onion
• ¹/³ cup chopped fresh cilantro or basil
• 2 Tbsp white or red balsamic vinegar
• 2 Tbsp freshly squeezed lemon juice
• 1 Tbsp olive oil
• 1 ½ tsp minced fresh garlic
• 1 tsp hot chili paste, or to taste
• 1 lb salmon fillets
• 3 Tbsp chopped cilantro or basil
Directions
Preheat the barbecue to high, or set the oven to 425°F and line a baking sheet with foil sprayed with cooking oil.
To make the salsa, combine the black beans, white beans, tomatoes, green pepper, onion and cilantro. Whisk the vinegar, lemon juice, olive oil, garlic and chili paste together. Pour over the bean mixture and toss to combine.
Barbecue the fish, or bake uncovered in the center of the oven, for approximately 10 minutes for each inch of thickness, or until the fish flakes when pierced with a fork.
To serve, spoon the bean salsa on a plate or platter and place the fish overtop.

Nutritional Analysis per Serving: Calories 319; Protein 32 g; Fat 9 g; Saturated Fat 2 g; Carbohydrates 29 g; Cholesterol 56 mg; Sodium 313 mg; Fiber 9 g
Prep Time: 10 minutes
Cook Time: 10 minutes
Make Ahead: Prepare the bean mixture earlier in the day and refrigerate. Bring to room temperature before serving.
Serves 4

Green beans with dried apricots and almonds

2010-03-29T17:54:00.000-07:00

GREEN BEANS WITH DRIED APRICOTS AND ALMONDS
Green beans are a staple in most homes because they're so affordable and versatile. But instead of just steaming them, try this unique recipe.
Ingredients
• 1 lb green beans, trimmed and cut in half
• 2 tsp olive oil
• 1/2 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• 1/4 cup finely chopped dried apricots
• 3 Tbsp toasted slivered almonds
• 1 tsp orange zest
Directions
1. Steam or boil the green beans for 2 minutes or until bright green but still crisp. Drain well and place in a large skillet over medium heat.
2. Add the olive oil, garlic and ginger, and sauté over medium heat for 1 minute. Add the apricots, almonds and orange zest. Toss well and serve.

per serving Calories 121 • Protein 3 g • Carbohydrates 15 g • Fiber 4.8 g • Total fat 5 g • Saturated fat 0.6 g • Cholesterol 0 mg • Sodium 7 mg • prep time 5 minutes • cook time 3 minutes • nutrition watch Green beans are a good source of calcium.

Alice Water's Garlic Vinaigrette

2010-03-29T17:50:00.000-07:00

Alice Waters’s Garlic Vinaigrette

Ingredients
1 small garlic clove
Salt
2 tbs. red-wine vinegar
Freshly ground black pepper
3 to 4 tbs. extra-virgin olive oil
Directions
(1) Wash the greens and dry them well, first in a salad spinner and then by rolling them up in a towel. Refrigerate until used. (2) Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a purée, with no chunks remaining. Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar. Allow to macerate for a few minutes, and (3) whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or oily; adjust the salt, vinegar, or oil as needed. To dress the salad, put several generous handfuls of greens in a large bowl. Toss with about three quarters of the vinaigrette, and taste. The greens should be lightly coated but not overdressed; add more dressing as needed. Adapted from In the Green Kitchen by Alice Waters (Clarkson Potter; $28).

Marinated Skirt Steak

2010-03-27T16:22:00.000-07:00

Thomas Keller's Great Garlic Dish
(CBS) Thomas Keller is a famed Napa Valley chef and restaurant owner. And the author of the recent New York Times bestseller "Ad Hoc at Home."

From April 8-11, he'll take part in California's Pebble Beach Food and Wine Festival. Keller has participated in this festival for a number of years, and in it, the crème de la crème of the culinary world assemble to give culinary demonstrations and to taste wine while playing some great golf.

"Early Show" Recipes Galore

When Keller goes to Pebble Beach, he likes to emphasize local ingredients, and one of the real specialties of the area is garlic. Garlic, Keller says, has many uses, from roasted garlic to garlic confit, and works in a variety of dishes, from pastas to salads.

Marinated Skirt Steak

MARINADE
6 thyme sprigs
Two 8-inch rosemary sprigs
4 small bay leaves
1 tablespoon black peppercorns
5 garlic cloves, smashed, skin left on
2 cups extra virgin olive oil
Six 8-ounce trimmed outer skirt steaks
Kosher salt and freshly ground black pepper
Canola oil
2 tablespoons (1 ounce) unsalted butter
4 thyme sprigs
2 garlic cloves, smashed, skin left on
Directions
Skirt steak, part of the diaphragm, is a very flavorful cut. There are two sections of the skirt, an outside muscle and an inside muscle. The inside muscle is smaller, a little more uneven, and a little tougher than the outer skirt, which we prefer. The outer skirt is still a tough cut of meat and, because it's served medium-rare, not tenderized through long cooking, you need to slice it across the grain, straight down (thereby shortening the long muscle fibers that otherwise make it tough), to ensure that it's tender. The marinade we use here, with abundant herbs and garlic, is excellent for all cuts of beef.

Combine the thyme, rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature. Pull away the excess fat from the skirt steak and discard. If necessary, trim the steak of any silverskin. Cut crosswise into 6 equal pieces. Put in a dish or a resealable plastic bag, add the marinade, and cover the dish or seal the bag, squeezing out excess air. Marinate for at least 4 hours, or for up to a day, in the refrigerator.

Remove the meat from the marinade and let sit at room temperature for about 30 minutes before cooking; discard the marinade. Dry the meat with paper towels. Season with salt and pepper. Preheat the oven to 350°F. Set a roasting rack in a roasting pan. Heat some canola oil in a large frying pan over high heat. When it shimmers, add half the meat and quickly brown the ﬁrst side. Turn the meat and, working quickly, add 1 tablespoon of the butter, 2 thyme sprigs, and 1 garlic clove and brown the meat on the second side, basting constantly; the entire cooking process should take only about 11/2 minutes. Transfer the meat to the rack and spoon the butter, garlic, and thyme over the top. Wipe the pan and repeat with the remaining steaks.

Transfer the baking sheet to the oven and cook for 8 to 10 minutes, or until the center of the meat registers about 125°F. Remove from the oven and let the meat rest on the rack in a warm place for about 10 minutes for medium-rare.

Arrange the steak on a serving platter, or slice each piece against the grain, cutting straight down, and arrange on the platter. Garnish with the garlic and thyme.

SERVES 6

Marinated Cucumbers

6 small cucumbers (5 to 6 ounces each) or 2 pounds medium cucumbers
3/4 cup champagne vinegar
1 1/2 cups extra virgin olive oil
1/2 teaspoon red pepper flakes
2 teaspoons granulated sugar
Kosher salt and freshly ground black pepper
Directions
Cut off the ends of the cucumbers and peel them. Seed the cucumbers if desired: cut the cucumbers lengthwise in half and use a small spoon to scrape out the seeds. Cut the cucumbers into half rounds, or into rounds (if you didn't seed them), batons, wedges, or any shape you like. Combine the vinegar, oil, red pepper, and sugar in a small bowl, stirring to dissolve the sugar. Season to taste with salt and pepper. Put the cucumbers in a canning jar or other storage container and pour the liquid over the top. Refrigerate for at least 1 day, or for up to 2 weeks. Before serving, remove any solidiﬁed oil from the top of the liquid and discard. Serve cold.

MAKES ABOUT 3 CUPS

Pasta with edamame, garlic and olive oil

2010-03-25T17:00:00.000-07:00

Pasta with edamame, garlic and olive oil
This is a quick pasta to throw together if you have frozen shelled edamame or peas in your freezer, and it’s a dish that I find irresistible. You can find frozen edamame at most supermarkets; the green soybeans are a terrific source of protein and isoflavones. Seek out organic edamame.
The pasta company Barilla is now making a mixed semolina and whole grain pasta called Barilla Plus that combines a grain and legume flour blend with the traditional semolina. It’s a little more expensive than regular pasta, but you’ll get more nutrition for your buck. The other ingredients here are not at all pricey. If you can’t find the whole grain pasta, this is still an easy, inexpensive and nutritious dish.
Ingredients
1 large garlic clove, finely minced (more to taste)

Leaves from 1 bunch parsley

2 tablespoons extra virgin olive oil

1 1/3 cups frozen shelled edamame, preferably organic, or frozen peas

3/4 pound whole grain spaghetti if available, or regular spaghetti

1/4 cup freshly grated Parmesan (optional)
Directions
1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)

2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.

3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.

Yield: Serves four.

Advance preparation: This isn’t a dish to do in advance, but the whole thing can be made while you’re waiting for the water to boil.

Buttermilk Garlic Slaw with Smoky Paprika

2010-03-24T15:15:00.000-07:00

Recipe: Buttermilk-Garlic Slaw With Smoky Paprika
Makes 6 to 8 servingsButtermilk-Garlic Dressing with Smoky Paprika: 2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile...

Makes 6 to 8 servingsButtermilk-Garlic Dressing with Smoky Paprika:
Ingredients
2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile

2 tablespoons good-tasting extra-virgin olive oil

Juice of 2 large limes

4 large garlic cloves, peeled

2/3 cup mayonnaise (do not use low-fat)

1-1/3 cups buttermilk

Salt and freshly ground black pepper to taste

Coleslaw:

1 green cabbage (about 2 ¼ pounds)

1 medium red onion, peeled and halved

Garnish:
1/3 cup fresh coriander or parsley leaves

Directions
1. Open up the flavor of the paprika or Ancho chile by briefly warming it in the olive oil. Use a small skillet, medium heat, and cook only long enough to have some fragrance — 30 seconds to 1 minute. Set aside.

2. Make the dressing: Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and the warmed olive oil with the paprika or chile. Process another 2 seconds. Taste for seasoning, adding salt and pepper as needed.

3. Remove the flat blade and add thin-slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a serving bowl and serve or put slaw in a storage container and refrigerate overnight if desired.

4. To serve, if storing the coleslaw in the refrigerator overnight, drain off any excess liquid, turn the coleslaw into a bowl, taste for seasoning and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.

Lamb with Roasted Garlic Parsley Crust

2010-03-22T03:13:00.001-07:00

Ingredients
1 tbsp. Vegetable or Olive Oil
1 each Lamb Rack-patted dry, seasoned with salt and pepper
2 tbsp. Dijon Mustard
1 cup Bread Crumbs
2 tbsp. Extra-Virgin Olive Oil
2 tbsp. Butter-melted
3 tbsp. Fresh Flat Leaf Italian Parsley-chopped
1 tbsp. Garlic-minced
1 tsp. Fresh Rosemary-chopped fine
1 tsp. Fresh Thyme-chopped fine
Salt and Black Pepper to Taste
Directions
Heat sauté pan on high heat, add vegetable oil and place in lamb rack. Brown on all sides very well. Transfer to sheet pan. Brush on the Dijon mustard all over the meat.
To prepare crust. combine all remaining ingredients in bowl, mixing well to combine. The mixture should just hold together when squeezed with hands, if not, drizzle in a little more melted butter or olive oil. Season to taste with salt and pepper. Press the crust mixture over the entire top of the lamb rack.
Roast lamb rack in 400°f oven so the top crust browns and cook to your desired internal doneness. Using an instant read thermometer, check for your desired doneness. 120°f for rare, 125°f for medium rare, 130°f for medium, 135°f for medium well, and 140 °f for well done. When desired temperature is reached, let meat rest for a 5 minutes out of oven to continue cooking and let juices settle before slicing and serving. Carve into 4 equal double chop portions, serve with your favorite potatoes, seasonal vegetables.

Spicy Garlicky Meatloaf

2010-03-20T16:37:00.000-07:00

Spicy, Garlicky Meatloaf

Ingredients
3 large eggs, lightly beaten
5 garlic cloves, minced
3 scallions, white and light green parts, finely chopped
1 medium jalapeño pepper, seeded and finely chopped
1 tablespoon chopped fresh sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup dried bread crumbs
3 tablespoons chicken stock, heavy cream or milk
1 pound ground pork
1 pound ground beef
1 tablespoon tomato paste
1/2 tablespoon extra-virgin olive oil
2 tablespoons pine nuts (optional).
Directions
1. Heat oven to 350 degrees. In a large bowl, whisk eggs, garlic, scallions, jalapeño, sage, salt and black pepper.

2. In a separate bowl, stir together bread crumbs and stock, cream or milk. Let stand five minutes.

3. Add pork, beef and soaked bread crumbs to egg mixture. Knead ingredients together until just combined. Press mixture evenly into an eight- or nine-inch loaf pan. Bake for 55 minutes.

4. Meanwhile, whisk together the tomato paste and olive oil. After meatloaf has finished baking, brush top with glaze; sprinkle with pine nuts. Bake 15 minutes more (the glaze will be thick and a meat thermometer should read 160 degrees). Let meatloaf rest for 10 minutes before slicing and serving.

Yields: 6 to 8 servings.

Salsa Verde

2010-03-17T16:33:00.000-07:00

Salsa Verde

2 pounds tomatillos, papery husks removed, cut in half

8 to 12 serrano chilies (depending on heat tolerance)

1/2 onion, peeled

1 garlic clove

6 whole sprigs cilantro, stems included

Lime juice

Salt.
Directions
1. In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.

2. Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.

Yield: About 2 cups.

Note: This salsa is good on fish and particularly good with tongue.

Chanterelle Ravioli in a Sweet Corn Saffron Broth

2010-03-17T16:30:00.001-07:00

Chanterelle Ravioli in a Sweet Corn Saffron Broth
Makes 6-8 appetizer portions
Pasta Dough
1 cup all-purpose flour
1 teaspoon kosher salt
3 egg yolks
Cold water
Broth
1 teaspoon olive oil
½ cup yellow onion, minced
3 cloves garlic, peeled and cut in half
1 small pinch saffron
2½ cups fresh corn kernels
3 cups cold water
Ravioli filling
1 teaspoon olive oil
1 tablespoon unsalted butter
½ pound chanterelles, cleaned and sliced
1 large shallot, minced
1 teaspoon garlic, minced
Salt to taste
1 teaspoon rosemary, finely chopped
½ ounce provolone, grated
¼ cup heavy cream
Directions
1. Combine all the dough ingredients in the bowl of a food processor. Process until a smooth ball of dough forms, adding a teaspoon of water at a time if it seems too dry.
2. Meanwhile, place a saucepan over medium heat. Pour in olive oil. Add the garlic and onion and saute, stirring occasionally, until light golden brown. Add saffron, corn and water. Bring to a boil, reduce heat and simmer for about an hour. Strain mixture.
3. For the filling, heat a saute pan over high heat. When very hot, add the oil, butter and chanterelles. Saute, stirring
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frequently, until well browned. Add shallots and garlic, reduce heat to low, and add some salt. Cover and let cook, checking occasionally to make sure mushrooms aren't burning, 10 to 15 minutes. Remove from heat and let cool.
4. Chop the chanterelles finely, place in a mixing bowl, and stir in rosemary, provolone and cream. Mix well and add salt and pepper to taste.
5. To assemble, roll pasta dough into very thin sheets. Place some filling about an inch apart on one sheet. Lightly brush with water, then place another sheet on top; press to seal. Cut ravioli out with cookie cutter. Cook ravioli in salted boiling water until tender.
6. Meanwhile, reheat the corn broth. Adjust seasoning with salt and pepper. Drain ravioli well and place in pasta bowls. Ladle broth over top.

Herb Chicken Sliders with Raspberry Mustard

2010-03-14T03:23:00.000-07:00

Herb Chicken Sliders with Raspberry Mustard
1 egg 1 teaspoon water 1 (11-ounce) can Pillsbury Refrigerated Crusty French Loaf 1/2 cup Smucker's Seedless Red Raspberry Jam 2 tablespoons dijon mustard 2 teaspoons whole-grain dijon mustard, if desired 1 1/4 lb ground chicken or turkey 4 medium green onions, chopped ( 1/4 cup) 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1 teaspoon dried tarragon leaves 1/2 teaspoon granulated garlic or garlic powder 1 tablespoon canola oil 1 bag (5 oz) mixed baby salad greens 1 medium tomato, thinly sliced
Directions
Heat oven to 350 degrees. Spray 10 regular-size muffin cups with non-stick cooking spray. In a small bowl, beat egg and water until well blended. Cut loaf of dough crosswise into 10 slices for buns. Place each slice, cut side up, in muffin cup; brush with egg mixture. Bake 16 to 22 minutes or until tops are golden brown. Remove from pan to cooling rack; cool 5 minutes. Meanwhile, in a small bowl, beat jam and mustards with fork or wire whisk until smooth; set aside.

In medium bowl, mix chicken, green onions, parsley, tarragon and garlic. Shape mixture into 10 patties, about 1/2 inch thick. In 12-inch nonstick skillet, heat oil over medium-high heat. Add patties; cook 3 to 5 minutes on each side, turning once, until thermometer inserted in center reads 165 degrees.

Cut each bun in half horizontally. Spoon 1 teaspoon raspberry mustard on cut sides of each bun. Place bottoms of buns on large serving platter; top each with burger, small amount of salad greens and top of bun. Garnish platter with salad greens and tomato slices. Serve with remaining raspberry mustard.

General Taos Tofu with Garlic

2010-03-12T14:50:00.001-08:00

Chef Wendell: General Tao's Tofu
Updated: Thursday, 11 Mar 2010, 12:31 PM EST
Published : Thursday, 11 Mar 2010, 12:31 PM EST

Yields: 4 servings

Ingredients:

1 box of firm tofu, drained
1 egg, scrambled
3/4 cup cornstarch
Vegetable oil for frying (cold processed)
3 chopped green onions
1 tbs. minced ginger
1 tbs. minced garlic
2/3 cup vegetable stock
2 tbs. soy sauce
4 tbs. stevia or maple syrup
Red pepper to taste, chopped into ½ inch pieces
1 tbs. sherry (optional)
1 tbs. white vinegar
Steamed broccoli as garnish
Directions:

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary.
Mix the egg and 1 tsp. water. Dip tofu in egg/water mixture and coat completely. Toss very gently or sprinkle 3/4 cup cornstarch over tofu to coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic.
Add vegetable stock, soy sauce, sugar, red pepper and vinegar.
Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu at the end and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.

Green Shamrock Soup

2010-03-11T02:11:00.000-08:00

Green shamrock soup is a great way to celebrate St. Patrick's Day

On a day when we celebrate everything green, why not make dinner green too? Broccoli and potatoes make a bright, perfectly smooth and delicious soup that's easy to prepare. The shamrock-shaped cheese croutons add fun, crunch and flavour.
Shamrock Soup
Ingredients
1 large bunch broccoli
15 ml (1 tbsp) butter
3 cloves garlic, minced
1 onion, chopped
Salt and pepper
2 potatoes, peeled and chopped
1 l (4 cups) reduced-sodium vegetable or chicken broth or stock
500 ml (2 cups) milk
125 ml ( 1/2 cup) shredded havarti, cheddar or mozzarella cheese
Shamrock Croutons
4 to 6 slices whole-grain bread
Sour cream or plain yogurt (optional)
Directions
Cut broccoli tops from stalks. Peel stalks and chop coarsely. Cut tops into small florets and set aside separately.
In a large pot, melt butter over medium heat; saute garlic, onion and 1 ml ( 1/4 tsp) each salt and pepper for about 5 minutes until garlic and onion are softened. Add broccoli stalks and potatoes and saute for 1 minute.
Add broth and bring to a boil over high heat. Reduce heat, cover and boil gently for about 10 minutes or until potatoes are almost tender.
Add broccoli florets and boil gently, uncovered, for about 5 minutes or until florets are tender.
Meanwhile, make Shamrock Croutons: Using a shamrock cookie cutter or a sharp paring knife, cut shamrock shapes from bread and place on a baking sheet. Preheat broiler.
In a blender, in batches, or with an immersion blender, puree soup until smooth. Return to pot if necessary. Stir in milk; heat over medium-low heat, stirring often, just until steaming (do not let boil). Remove from heat; stir in cheese until melted. Season to taste with salt and pepper.
Just before serving, broil croutons on each side until toasted. Ladle soup into bowls, top with a spoonful of sour cream, if using, and float croutons on top.
Makes 6 servings.
Nutritional information per serving: 227 calories; 10 g protein; 31 g carbohydrates; 8 g fat; 4.5 g fibre; 508 mg sodium.
Cooking tip: If you want to use frozen broccoli, use 1.5 l (6 cups) or 500 g (1 lb) and add it frozen where it specifies to add the florets.

Roast chicken with artichokes and carmelized lemon

2010-03-10T03:58:00.001-08:00

"Roast" Chicken With Artichokes & Caramelized Lemon

Serves 4-6

French Laundry chef de cuisine Timothy Hollingsworth gives chicken a one-two punch by first browning it in a skillet, then steam-roasting it over broth and vegetables to keep it moist. Hollingsworth says the chicken's short brining time is enough to impart flavor but still retain texture.

2 leeks, white part only, cut into 2-inch pieces
1 cup salt
1 bay leaf
-- Juice of 1 lemon
5 peppercorns
5 sprigs thyme
5 sprigs parsley
4- to 4 1/2-pound chicken, cleaned and trussed
4 medium globe artichokes, trimmed down to their hearts, quartered and cleaned of their inner furry chokes, stems left on and peeled; reserve in water with a squeeze of lemon juice
6 fingerling potatoes
-- Kosher salt as needed
3 tablespoons olive oil
1/3 pound smoked bacon, cut into 1/4-inch thick pieces
1 head of garlic, papery skin removed, head halved crosswise
1 large yellow onion, cut into eighths
1 lemon, halved
6 baby fennel bulbs (about 1- by 3-inches) trimmed of stalks or 1 large bulb cut into small wedges
5 baby carrots, peeled
3 thyme sprigs
4 cups low-sodium chicken stock reduced to 1 cup
-- Juice from 1 lemon wedge
Instructions: In a large bowl, combine leeks, salt, bay leaf, juice from 1 lemon, peppercorns, thyme and parsley with 1 gallon of cool water. Stir until salt is dissolved. Let brine steep for 30 minutes, then submerge chicken in the brine for no more than 12 minutes. Remove and pat dry.

Briefly cook artichoke hearts in boiling, salted water until a knife pierces artichokes with resistance, about 3 minutes; they should still be quite firm. Drain and cool with a dunk in cold water. Place potatoes in a small sauce pan, add water to cover and salt to taste, and bring to a boil. Remove pan from heat once it boils; drain the potatoes and set aside.

Preheat the oven to 400°. Pour the olive oil into a large skillet over medium-high heat. Season the chicken with salt, place in the pan and brown well on all sides. Remove the chicken and set aside.

Add the bacon to the same skillet, and cook until crisp. Remove the bacon and set aside. Pour the bacon fat along with any browned bits that are in the skillet into a large, heavy Dutch oven or stockpot (about 8 quart size). Place the Dutch oven over medium-high heat; add the garlic halves, cut sides down, and cook to a light brown; remove and set aside. Add the onions to the pot and cook, stirring to color all surfaces; remove and set aside. Add the lemon halves, cut side down, and cook until browned.

Return the potatoes, artichokes, bacon, garlic, onion, fennel, carrots and thyme to the pot, making sure that the cut sides of the lemon halves remain in contact with the bottom of the pot. Place the chicken on top of the vegetables, cover with the lid and bake - rotating the pot once - until a thermometer reads 165° when inserted into the meatiest part of the thigh, about 45 minutes. Remove the chicken from the pot and set aside so the meat can rest for at least 10-15 minutes before carving. Remove and set aside the garlic and lemon.

Spoon off any excess fat from the juices and vegetables in the pot. Place the pot on the stove over medium heat, pour in the 1 cup reduced chicken stock and bring to a boil, scraping up any browned bits on the bottom of the pan. Squeeze the roasted garlic cloves, the juice from the roasted lemon and juice from a fresh lemon wedge into the pan; stir to combine. Taste and adjust seasoning.

Arrange the vegetables on a platter with the carved chicken meat. Add any juices from the chicken back into the pot, stir, then spoon the pan sauce over the chicken.

Per serving: 523 calories, 38 g protein, 27 g carbohydrate, 30 g fat (8 g saturated), 93 mg cholesterol, 441 mg sodium, 6 g fiber. The nutrients absorbed from brines vary and are difficult to estimate - variables include the type of food, brining time and surface area. Therefore, the brine is not included in this analysis.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FD741C7RG5.DTL#ixzz0hm3l1k7V

Wexlers shrinp and grits and pickled fresno chiles

2010-03-10T03:53:00.000-08:00

Wexler's Shrimp & Grits

Serves 6-8

This recipe from Charlie Kleinman, Wexler's executive chef, is a dialed-down version of what's served at the restaurant. You can make the rouille and pickle the chiles ahead.

Rouille
1 large pinch saffron
1 1/2 tablespoons Champagne or white wine vinegar, to taste
1 large egg yolk
1 large clove garlic
1 teaspoon Dijon mustard
I small Yukon gold potato (about 2-3 ounces) boiled and peeled
1/2 cup vegetable oil
-- Kosher salt to taste
Shrimp, broth and grits
2 pounds large shrimp, shell on and head on if possible (see Note)
3 tablespoons olive oil
1 yellow medium onion, roughly chopped
1 carrot, peeled and roughly chopped
1 head garlic, loose papery covering removed and cloves pulled apart
2 cups dry white wine
2 cups low-sodium chicken stock
-- Juice of 1 lemon
-- Kosher salt and fresh ground pepper to taste
4 large artichokes, trimmed down to their hearts, cleaned of their inner furry chokes, stems left on and peeled - reserve in acidulated water
1 cup quick-cooking grits
3 tablespoons unsalted butter
1 shallot, minced
1 clove garlic, peeled and sliced
1 cup drained, Pickled Fresno Chiles (see recipe at top of page) or pickled jalapeno slices, or to taste
For the rouille: Combine the saffron and vinegar in a small dish; let stand until saffron begins to release its color into the vinegar, about 5-10 minutes. Puree the saffron-vinegar mixture, the egg yolk, garlic and Dijon mustard in a food processor until smooth and emulsified.

Chop the cooled potato; add to the processor and puree until smooth. With the machine running, slowly drizzle in the oil until fully blended and mixture has a mayonnaise-like consistency. (If it becomes runny and grainy, it has "broken;" discard and make again.) Season with salt to taste. Refrigerate until ready to use. Makes about 3/4 cup. Any extra will keep a few days for another use.

For the rest of the dish: Peel and devein the shrimp; rinse the shells and set aside. Cover and refrigerate shrimp until ready to use.

Heat 2 tablespoons olive oil in a nonreactive sauce pan over medium-high heat. Add the onion, carrot and whole garlic cloves; cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.

Add the reserved shrimp shells and continue to stir until the shells are pink and fragrant, about 30 seconds more. Add the white wine; bring to a boil and cook until liquid is reduced by half. Add chicken stock and lemon juice, bring to a simmer and simmer for 10 minutes. Season to taste with salt and pepper.

Strain the broth into another nonreactive pot; remove artichokes from acidulated water and add to the broth. Cover and simmer over low heat until artichokes are tender and cooked through, about 15 minutes. Remove artichokes, cut each into eighths then set aside; reserve broth for the sauce.

In a medium sauce pan, bring 4 1/2 cups water to a boil (for richer grits, substitute some milk or cream for the water). Add grits in a steady stream while continuously whisking to prevent lumps. Continue stirring over low heat until grits are tender, about 5-6 minutes, or per package instructions. Stir in 2 tablespoons butter and season with salt and pepper. Cover and set aside. If the grits need to be rewarmed, you may need to whisk in a little liquid for a soft, spoonable consistency.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add the shallot, garlic and pickled chiles, and cook briefly. Add the shrimp, toss to coat in oil and season with salt and pepper. Add the cut artichokes and 2 cups of the artichoke-shrimp broth (add water if needed to make 2 cups). Cook, turning the shrimp at least once, until shrimp become opaque and curl slightly, about 3-5 minutes, depending on size. Add 1 tablespoon butter, stir to incorporate, then taste the sauce. If you want it more highly flavored, remove the shrimp and reduce the sauce. Just before serving rewarm shrimp in sauce, taste and adjust seasoning.

To serve: Place about 1/2 cup of grits onto each dish and top with a tablespoon-size dollop of rouille. Spoon shrimp mixture and sauce over grits and rouille. Serve immediately.

Note: Kleinman uses large (about 16 shrimp per pound), head-on Louisiana Gulf shrimp that were caught less than 24 hours before, but recommends choosing whatever shrimp is freshest and sustainably caught.

Per serving: 367 calories, 18 g protein, 24 g carbohydrate, 18 g fat (4 g saturated), 160 mg cholesterol, 478 mg sodium, 2 g fiber.

Wine pairing: Owner and general manager Matt Wexler suggests the 2008 Robert Foley Napa Valley Pinot Blanc ($25). Wexler's favorite match is a spiced wheat beer, Belgian-style Allagash White (12-ounce, 4-pack $10.99), which he says is a perfect foil for sweet shrimp and the pickled chiles.

Pickled Fresno Chiles

Makes 1 1/2 cups

4 Fresno chiles
1/2 cup white vinegar
3 tablespoons sugar
1 teaspoon salt
1 clove of garlic, peeled and smashed
Instructions: Thinly slice the chiles and place in a small nonreactive bowl. In a small nonreactive pan, combine the vinegar, sugar, salt, garlic and 1/2 cup water. Bring to a boil then pour over chiles; steep for 20 minutes before using. Chiles can be made ahead and refrigerated for up to 2 weeks.

Asian maarinated Steak over Roasted Garlic Smashed Potatoes

2010-03-10T02:17:00.000-08:00

Asian-Marinated Steak Over Roasted Garlic Smashed Potatoes

Serves 4
Ingredients
1 whole head garlic, plus 4 cloves
4 tablespoons olive oil, divided
Kosher salt
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
¼ cup seasoned rice vinegar
1 tablespoon sugar
½ teaspoon hot sauce
2 shallots, minced
1¼ pounds strip steak, trimmed of fat and cut into 4 servings
1 pound red new potatoes
Ground black pepper
Directions
1. Heat the oven to 400 degrees. Slice off the top (pointed side) of the head of garlic, then set the head on a square of foil. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Wrap the foil loosely over the garlic, then roast until very tender, about 20 minutes. Set aside until cool enough to handle. Leave the oven on.
2. Meanwhile, in a large bowl, mix together the soy sauce, sesame oil, rice vinegar, sugar, hot sauce and shallots. Mince the remaining four cloves of garlic and add those. Add the steak, toss well to coat, then set aside for 15 minutes.
3. While the steak marinates, bring a large saucepan of salted water to a boil. Add the potatoes and boil for 15 minutes, or until tender when pierced with a knife. Drain, then arrange the potatoes in four clusters on a baking sheet.
4. Use a potato masher to slightly crush each cluster of potatoes.
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Drizzle the potatoes with the remaining 3 tablespoons of olive oil, then sprinkle with salt and pepper. Unwrap the head of roasted garlic and squeeze the cloves onto the potatoes. Roast until the tops of the potatoes are just lightly browned, about 5 to 7 minutes.
5. Heat a grill pan to medium-high. Using tongs, remove the steak from the marinade and sear on the grill pan to desired doneness.
6. Transfer the remaining steak marinade in the bowl to a small saucepan over medium-high. Bring to a boil and cook for four minutes or until reduced and slightly thickened.
7. To serve, place a cluster of the roasted potatoes and garlic on each plate, then top with steak and drizzle with the reduced marinade.
— Associated Press
Per serving: 534 calories, 33 g fat, 9 g saturated, 62 mg cholesterol, 33 g carbohydrate, 28 g protein, 2 g fiber, 1,164 mg sodium.

Pasta Bazzoffia

2010-03-10T02:11:00.000-08:00

Pasta bazzoffia

(Roman spring vegetable "ragu" with pasta)

Serves four
Ingredients
3 tablespoons extra-virgin olive oil, plus more as needed

4 green onions, minced

2 spring garlic scapes

1/2 cup coarsely chopped flat-leaf parsley

8 fresh young artichoke hearts, cleaned and cut into eighths

1 cup fresh shelled peas

1 cup fresh young fava beans

1 tablespoon all-purpose flour

1 cup water

Salt and freshly ground black pepper, as needed

1 pound short tubular pasta such as tubettini, small penne, etc.

1 cup freshly grated Pecorino Romano DOP
Directions
In an ample skillet, warm the olive oil over low heat. Add the onions, garlic scapes and parsley, and saute until translucent, five minutes. Add the artichoke wedges, peas and fava beans, and let cook until very hot, four minutes. Sprinkle in the flour, and stir to mix it with the vegetables. Add the water, and let simmer over low heat until the artichokes are tender, 20 minutes. (This ragu freezes well and will keep in the freezer for up to two months or more, or you can cool the sauce and transfer to storage containers.)

Bring 5 quarts of water to boil in a large pot. Stir in salt, as needed, and the pasta, and cook over high heat until it is al dente. (Cooking times will vary according to shape; consult the directions on your package.) Drain and transfer it to the skillet, tossing to combine the pasta and sauce well. Let it cook together over medium heat until creamy, four minutes.

Take the skillet off the heat and add more olive oil to taste, the grated cheese, and salt and pepper to taste. Serve at once.

Spaghetti al vino rosso

(Spaghetti with red wine and pecorino)

Serves 4
Ingredients
1 pound spaghetti

Salt, as needed

1/4 cup extra-virgin olive oil, plus more for drizzling before serving

3 cups good quality light, dry red wine

3/4 cup aged DOP Pecorino Toscan or Parmigiano-Reggiano
Directions
Bring 5 quarts of water to a rapid boil. Stir in the pasta and a generous pinch of salt. Cook for six to eight minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.

In the meantime, in an ample skillet, warm the oil over medium heat. Add the pasta, and toss. Gradually add the wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta. When the wine is almost entirely absorbed, add the cheese, and combine well. Serve very hot.

Warm Chickpeas and Greens with Vinaigrette

2010-03-10T02:06:00.000-08:00

Warm Chickpeas and Greens With Vinaigrette
In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.
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Ingredients
1 pound spinach or Swiss chard (1 bunch), stemmed and thoroughly cleaned

1/2 pound (1 1/8 cups) chickpeas, soaked for at least six hours in 2 quarts water

A bouquet garni made with a bay leaf, a couple of sprigs each of parsley and thyme, and a Parmesan rind

Salt and freshly ground pepper

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar or sherry vinegar

1 garlic clove, minced or pureed

1/3 cup extra virgin olive oil

1/4 cup finely chopped flat-leaf parsley

1 small red onion, chopped, soaked in cold water for five minutes and drained (optional)
Directions
1. Bring a large pot of water to a boil while you stem and wash the spinach or chard. Fill a bowl with ice water. When the water in the pot comes to a boil, add the greens. Cook spinach no longer than one minute. Cook chard one to two minutes. Remove from the pot with a skimmer, and transfer to the ice water. Do not drain the water. Cool the greens for a couple of minutes in the ice water, and then drain and squeeze out excess water. Chop coarsely and set aside. Allow the pot of water to cool for about 15 minutes.

2. Drain the soaked chickpeas, and add to the pot along with the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer for one hour. Add salt to taste, and continue to simmer until the beans are tender, 30 minutes to an hour.

3. Drain the chickpeas through a strainer or colander set over a bowl. Return the broth to the pot if you wish to serve it as a light soup. Whisk together the lemon juice, vinegar, minced garlic, salt and pepper to taste, and the olive oil. Combine the cooked chickpeas, greens, parsley and red onion in a bowl, and toss with the dressing. Serve warm.

Variation: If you wish to serve the chickpea broth with the salad, bring to a simmer and season to taste with garlic, salt and pepper. Toast six slices of whole wheat country bread, and rub them with a cut clove of garlic. Place a slice in each bowl, and ladle in some broth. Top with grated Gruyère and serve.

Yield: Serves four.

Advance preparation: You can cook the chickpeas and greens a day or two ahead. Keep in the refrigerator, and reheat on top of the stove. Make the dressing shortly before serving.

Iranian style omelet

2010-03-03T16:00:00.000-08:00

This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.
Ingredients
2 tablespoons extra virgin olive oil

2 medium to large green bell peppers, seeded and diced

2 garlic cloves, pureed in a mortar with a pinch of salt

Salt to taste

6 large or extra-large eggs

1/4 teaspoon freshly ground pepper

1/8 teaspoon powdered saffron, or a pinch of saffron threads dissolved or soaked in 1 tablespoon hot water

1 teaspoon all-purpose flour

3/4 cup drained yogurt

1/2 cup chopped fresh chives or finely chopped scallion
Directions
1. Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in a large, heavy skillet and add the peppers. Cook, stirring often, until tender, about eight minutes. Add the garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.

2. Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Meanwhile, beat the eggs in a large bowl and season with salt. Add the pepper, saffron water, flour and yogurt, and whisk together. Stir in the cooked peppers and the chives or scallions.

3. Remove the hot baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 to 35 minutes until puffed and lightly colored on the top. Remove from the heat, and allow to settle for 10 minutes before serving. Serve hot, warm or at room temperature.

Yield: Serves six to eight.

Advance preparation: You can make this dish several hours before serving.

Hanger Steak with garlic herb sauce

2010-03-03T15:56:00.001-08:00

Hanger Steak with garlic herb sauce
Serves 4 with leftovers

You need to butterfly the hanger steak. Hold a long, sharp knife with the blade parallel to the cutting board. Cut the steak in half to within 1 inch of the edge. Open the steak. Remove the center gristle and any fat and sinew. Flatten the steak with the side of the knife. If you use flank or skirt steak, there’s no need to butterfly it. If any of the steaks don’t fit into your largest, heaviest skillet (cast iron works well), cut them in half and cook in two batches.
Ingredients
2 pounds hanger steak, butterflied, center gristle, fat, and sinew trimmed (flank or skirt steak may be substituted, do not butterfly)
Salt and pepper, to taste
5 cloves garlic, peeled
1 can (2 ounces) oil-packed anchovy fillets, rinsed and patted dry
1 cup olive oil
About 2 tablespoons vegetable oil
2 tablespoons chopped fresh sage
Directions
1. Season the steak all over with salt and pepper; let it sit at room temperature for 20 minutes.

2. In a food processor, combine the garlic and anchovies until they are completely crushed. Blend in the olive oil.

3. Place a large, heavy skillet over high heat. Add 1 tablespoon of the vegetable oil to the pan. Add the steak and sear it for 3 to 4 minutes on a side or until a meat thermometer inserted into the thickest part of the steak registers 125 to 130 degrees for rare meat.

4. Remove from the skillet (cook the remaining steak in the remaining vegetable oil in the same way). Let the meat rest in a warm place for 5 minutes.

5. Slice the steak thinly against the grain and arrange on a platter. (Set aside half the anchovy sauce for tomorrow’s spaghetti.) Stir the sage into the remaining garlic-anchovy sauce and spoon it over the meat.

40 Clove chicken

2010-02-27T16:33:00.000-08:00

Ingredients
40 cloves (3 to 4 heads) garlic, separated from the head and
unpeeled
1 Tablespoon (15 ml) olive oil
2 to 3 pounds (1 - 1.5 Kg) chicken pieces, skin and all visible fat
removed
1 cup (250 ml) white wine or chicken stock (plus additional if
necessary)
1/2 teaspoon (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tablespoons (30 ml) all-purpose flour
Method of Preparation
Place the cloves of garlic in a saucepan with enough water to
cover. Bring to a boil and simmer uncovered for 10 minutes.
Drain and set aside. Heat the olive oil in a large pot over high
heat. Brown the chicken pieces on all sides. Add the wine or
chicken stock, thyme, salt, pepper, and reserved garlic. Bring
to a boil and simmer covered for 40 to 45 minutes. Remove the
chicken and garlic to a serving platter. Measure the liquid
remaining in the pan, and add more if necessary to make 1 cup
(250 ml). Return the liquid to the pot and bring to a boil. Mix
a little of the liquid with the flour to form a slurry, and add
to the liquid. Cook 3 to 5 minutes, stirring constantly, until
the sauce has thickened. Spoon over the chicken pieces and serve
immediately.
Makes 4-6 servings"

Pasta with Red Bell Peppers

2010-02-10T00:10:00.000-08:00

Preparation time: 5 min Servings: 4
Cooking time: 10 min

Ingredients:
2 tbsp grated Parmesan cheese
1/2 cup bottled roasted red bell peppers, drained and chopped
6 cloves garlic, crushed
1 tsp salt (optional)
1/4 tsp pepper
1 tbsp olive oil
3/4 lb linguine pasta
Cooking Directions:
Cook pasta in boiling salted water 8-10 minutes or until pasta is al dente. While pasta is cooking, heat oil and garlic in a small saucepan over medium heat, stirring 2 minutes until heated throughout. Remove from heat and add bell peppers. Drain pasta and transfer to serving bowl. Add peppers and garlic mixture. Sprinkle with Parmesan. Season with salt and pepper to taste. Toss before serving.

Garlic Soup

2010-02-09T16:02:00.000-08:00

Recipe for Garlic Soup

This flavorful garlic and onion soup recipe serves eight people. The garlic and onion flavors are enhanced with bouquet garni, butter, chicken broth and more and the resulting soup is wonderful on a chilly fall or winter evening. If you do not have any bouquet garni, you can make your own by tying a bay leaf, some sprigs of thyme and fresh parsley together.

What you will need:
Ingredients
2 cups chopped garlic cloves
2 lbs chopped onions
1 1/2 quarts chicken broth
2 tablespoons olive oil
2 cups stale French bread, in 1/2 inch chunks
2 tablespoons butter
1 cup Half & Half
1 bouquet garni
Preparation
How to make it:
Saute the garlic with the onions in a four quart pot, in the oil and butter. Keep stirring the mixture as it cooks, until the onions are brown. This should take about half an hour. Add the bouquet garnish and chicken broth and bring the garlic soup to a boil.

Add the bread and let the soup simmer for ten minutes, and then take the bouquet garni out. Puree the soup in batches in the blender or with a hand-held stick blender. Strain it through a strainer, then warm it back up on the stove and add some more chicken broth if it needs to be thinned down. Stir in the Half & Half and add salt and black pepper to taste.

If you enjoy the flavors of garlic and onion you will love French onion soup. Not only is this classic dish perfectly balanced and delicious but it looks elegant and makes a wonderful appetizer. An onion soup recipe is a great way to start dinner and you can also serve it as a warming and satisfying lunch.

Champagne cocktails something different

2010-02-06T17:37:00.000-08:00

o one likes to meddle with an expensive vintage, but with the price of champagne at an all-time low, now’s the time -- and season -- to experiment. Forget the revolting Kir Royale (unless you know how to make your own crème de cassis) and reserve Bellinis and mimosas for brunch. A champagne cocktail made correctly is strictly a nighttime affair. I had my first, quickly followed by my second and third, many years ago at the George Hotel in Edinburgh, a place that had seen better days but still made its drinks like it was living them. The recipe was disarmingly simple: A sugar cube at the bottom of a champagne flute is peppered with Angostura bitters (three or four drops) and topped with cold, dry champagne. The better versions require a half ounce of cognac, which adds a pleasing hint of caramel. British cocktail whiz Douglas Ankrah goes American by subbing in bourbon for cognac, with orange slices marinated in Licor 43. And at Clover Club in Brooklyn, Julie Reiner has introduced the Bill Boothby cocktail, a champagne version of the Manhattan that uses rye, sweet vermouth, orange and Angostura bitters, and Gruet, a sparkling wine from New Mexico that sells for around $14 a bottle. It needs a vigorous stir before it’s topped with the bubbles, but it’s a very grown-up drink, not to say a forgotten classic: Boothby created it in 1910 at the Palace Hotel in San Francisco. With a plate of Clover Club’s shrimp rolls, a recession stand-in for lobster, it’s hard to think of anything better to jazz up a long winter’s night.

Bubble Yum: Three champagne cocktail recipes:

The Bill Boothby Cocktail
2 ounces bourbon
1 ounce sweet vermouth
1 to 2 dashes Angostura bitters
1 ounce brut champagne or
sparkling wine
maraschino cherry for garnish
Place the bourbon, sweet vermouth, and bitters in a mixing glass. Fill two-thirds with ice, stir vigorously, and strain into a chilled cocktail glass. Pour champagne on top to fill.

French 75
1 ounce gin
1/2 ounce freshly squeezed lemon juice
1/4 ounce simple syrup
4 or 5 ounces brut champagne
lemon peel
Mix gin, lemon juice, and simple syrup in a glass half filled with ice. Shake for at least 30 seconds, strain into a champagne flute, and top with champagne. Garnish with a twist of lemon peel.

Champagne Cocktail a la Douglas Ankrah
(Serves two)
1 small orange, peeled and segmented
1/2 ounce Licor 43
4 drops orange bitters
2 sugar cubes
1 ounce bourbon
champagne to top
Marinate orange segments in Licor 43 for an hour. Place two drops of bitters on each sugar cube, putting one in each glass, and divide bourbon between the two. Fill the glasses with champagne before adding an orange slice to each.

Garlic Herb Loaf

2010-02-06T16:17:00.000-08:00

INGREDIENTS
1 French stick loaf
For the herb butter
75g (3oz) butter, at room temperature
2 cloves garlic, crushed
2 tablespoons chopped fresh herbs (parsley and chives, with a little tarragon and thyme if available), or 1½ teaspoons dried mixed herbs
METHOD
Pre-heat the oven to gas mark 6, 400 (200C). First, mix the
butter, garlic and herbs together.
Using a sharp knife, make diagonal incisions along the loaf, as if you were slicing it - but not slicing right through. The loaf should stay joined at the base.
Now spread each slice with butter on both sides (it's easiest to do this with your hands) and spread any remaining herb butter along the top and sides of the loaf.
Wrap the loaf in foil and bake it in the oven for about 10-15 minutes, and serve hot.
Or, if you have the space, you could heat it through by placing it on the barbecue, turning it over several times.
Extracted from Delia's Complete Cookery Course by Delia Smith, published by BBC Books

Warm Blue Cheese Dip Recipe

2010-01-30T16:29:00.000-08:00

Warm Blue Cheese Dip Recipe
Bacon and garlic give this crowd-pleaser an extra kick.
By Klaus Fritsch
From Morton's The Cookbook

Serves 8 to 10

You Will Need
Ingredients
8 slices hickory-smoked bacon, diced
2 cloves garlic, minced
8 oz. cream cheese, softened
1/4 cup heavy cream
4 oz. crumbled blue cheese
2 tbs. chopped fresh chives
2 tbs. chopped almonds
Crackers, trimmed fresh vegetables, or sliced baguette, for serving

Directions
1. Preheat oven to 350°F.

2. In nonstick skillet, cook bacon over medium-high heat about 8 minutes or until nearly crisp. Drain bacon and wipe skillet dry.

3. Return bacon to pan, add garlic, and cook over medium heat until bacon is crisp, about 3 minutes. Make sure garlic doesn’t burn. Drain on paper towels.

4. Using paddle attachment of electric mixer, beat cream cheese in bowl until smooth. Add cream; beat well to mix. Fold in bacon, garlic, blue cheese, and chives.

5. Transfer to 2-cup baking dish; top evenly with almonds. Bake about 30 minutes or until heated through. Serve with crackers, baguette slices, or vegetables.

Aunt Frances’ Louisiana Gumbo

2010-01-28T02:38:00.000-08:00

Aunt Frances’ Louisiana Gumbo
Ingredients
• 1 whole chicken, boiled and deboned (save stock from boiled chicken)

• 2 pounds smoked sausage, thinly sliced

• 1 1/2 cups flour

• 1 cup vegetable oil

• 1 bell pepper chopped

• 1 onion, chopped

• 3 stalks of celery, chopped

• 2 handfuls parsley

• 2 handfuls Tony Chachere’s Cajun seasoning mix

• cayenne pepper to taste

Directions

Over low heat, add oil to a large stock pot and heat for a minute or so. Add flour and stir until clumps are gone. Increase heat to medium-low.

Stir mixture constantly over medium-low heat for one hour, or until the roux is the color of a penny.

In a separate pan, saute celery, onion and parsley until onion is translucent, about 5 minutes. Transfer vegetables to roux mixture. Increase heat to medium and pour in chicken stock. Then add chicken, sausage and seasoning.

Cover and simmer for 1 1/2 hours, or until gumbo has reached desired consistency. Serve with white rice.

Jambalya New Orleans Saints

2010-01-28T02:36:00.000-08:00

Jambalaya
Ingredients
• 1 1/2 pounds smoked sausage, sliced

• 1 pound smoked pork chops, cubed

• 2 tbs.. oil

• 4 onions, chopped

• 4 cloves garlic, chopped

• 2 green peppers, chopped

• 1 1/2 pounds roma tomatoes

• 1 1/2 pounds bay leaves

• 1/2 tsp. dried thyme

• 1/2 tsp. dried oregano

• 1/2 tsp. each black, white and red pepper

• 3 1/2 cups chicken stop

• 1 pound boned chicken

• salt

• 2 pounds peeled shrimp

Directions

Brown sausage and pork. Add onions, garlic, green peppers, and saute five minutes. Add rest of ingredients except shrimp and salt and cook 25 minutes covered. Add salt and shrimp. Do not overcook shrimp. You can turn heat off and add shrimp and cover and they will cook.

Serve with three cups white rice.

Crawfish Etouffee for New Orleans Saints fans

2010-01-28T02:35:00.000-08:00

Crawfish Etouffee
Ingredients
•1 lb crawfish tails with fat (if you can find it, with fat, substitute 1 tbs.. butter for fat)

• 1/4 lb butter

• 1 cups celery (chopped)

• 1/4 cup bell pepper (chopped)

• 1 cup green onions (chopped-tops and bottoms separated)

• 3 tbs. flour

• 1 tbs. dry parsley or 2 tbs. fresh parsley (dry parsley probably easier)

• 1 tbs. paprika

• 1 can Chicken broth

• salt and pepper to taste (as much or little as you like)

• white rice

Directions

Melt butter in large stock pot. Add celery, bell pepper, green onion bottoms and sautee until clear.

Add crawfish fat and flour and simmer, stirring constantly for a few minutes. Add chicken broth, parsley, and paprika and cook over low covered for 15-20 minutes.

Add crawfish and salt and pepper to taste. Then simmer for 12-15 minutes. Then add green onion tops and more parsley (2 tbs.). Serve over hot white rice.

Muffuletta SAndwiches for Super Bowl Party Saints vs Colts

2010-01-28T02:31:00.000-08:00

Muffuletta
Ingredients
Garlic Aioli:

• 1/2 cup mayonnaise

• 1 teaspoon original Tabasco sauce

• 1 garlic clove, crushed

Spicy Olive Filling:
Ingredients
• 1 cup pimento-stuffed olives, finely chopped

• 1/4 cup pitted black olives, finely chopped

• 1/4 cup roasted red peppers, finely chopped

• 1 1/2 teaspoons original Tabasco sauce

• 1 tablespoon olive oil

• 1 teaspoon sugar

Sandwich:
Ingredients
• 1 large loaf French or Italian bread, about 22 inches long

• 8 ounces sliced hard salami

• 8 ounces sliced deli ham

• 8 ounces sliced Provolone cheese

Directions
Preheat oven to 400° F.

Combine mayonnaise, Tabasco sauce and garlic in small bowl; stir until well blended.

Combine green olives, black olives, roasted red peppers, Tabasco sauce, olive oil and sugar in medium-size bowl until well mixed.

Cut bread in half, horizontally, with serrated knife, but not all the way through; open flat. Spread both cut sides with garlic aioli mixture. Arrange salami, ham and cheese on bread evenly. Spoon spicy olive filling lengthwise down center of loaf.

Place sandwich on large piece of foil; close tightly to seal. Place on large baking sheet. Bake 15 minutes until heated through and cheese is melted.

Cut into serving-size pieces. Serves 12.

Honey Garlic Americas Cut

2010-01-27T14:55:00.000-08:00

Honey-Garlic America’s Cut

I always have a slight sweet tooth,

but this combination of lightly

frequency and taste of honey with

dash of garlic in this marinade

sauce. I found that this is perfect on

the grill and a perfect sizzle in your

frying pan. This sauce could be use

in chicken or pork chops. Try it out

when you want quick easy dinner.

Ingredients:

· 4 America’s Cut boneless center pork loin chops, about 1 ¼ to 1 ½ inches thick

· ¼ Cup of lemon juice ( I prefer using fresh lemon)

· ¼ Cup honey

· 2 Tablespoons soy sauce

· 1 Tablespoon dry sherry

· 2 Cloves garlic, minced

Directions

Place chops in a heavy plastic bag. Combine remaining ingredients in a small bowl. Pour over chops, turning bag to coat. Close bag; sealed and take out the air. Refrigerate 4 hours to 24 hours.

For the grilled:

Prepare covered grill with drip pan in center banked by medium-hot colas. Remove chops from marinade; reserve marinade. Grill chops 12-15 minutes, turning once and vesting occasionally with reserved marinade.

For the stove:

Place out a non stick frying pan and cooked in high heat or mid-high heat and place chops in the frying pan and pour some marinade sauce over chops. Cook till its no-longer pink before flipping over and place marinade sauce on again. Keep on cooking till chops are fully cooked. This should take about 12-15 minutes total so about seven minutes on each side.

Italian Wedding Soup

2010-01-22T03:19:00.000-08:00

From Tracey Koch and Therese Rosso

Serves 6.
Ingredients
For Therese’s meatballs:
1 lb. lean ground beef
1 egg slightly beaten
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 cup seasoned Italian bread crumbs
1/4 cup grated Parmesan cheese
2-4 tbls. water

Directions
1. In a large mixing bowl, combine the ground meat with the egg, onion and garlic powders, salt and pepper.

2. Add the bread crumbs and cheese and mix until all is incorporated.

3. Using one tablespoon at a time, add in the water so that the meat mixture is soft but still holds its shape.

4. Preheat oven to 350 degrees and line a baking sheet with aluminum foil.

5. Use a tablespoon to scoop out the minimeatballs and place them on the lined baking sheet.

6. Bake the meatballs for 13-15 minutes or until they are cooked all the way through. Remove from the oven and set aside. This will make roughly 24 minimeatballs
Ingredients
For the soup:
1 tbl. olive oil
1 cup chopped onions
1 tsp. minced garlic
1 cup chopped carrots
1 cup chopped celery
2 qts. (8 cups) low-sodium chicken broth
2 cups chopped zucchini
1/2 cup frozen petite green peas
24 minimeatballs (pre-baked)
Salt and pepper, to taste
2 cups fresh chopped spinach
3 cups cooked acini di pepe pasta
Directions-
In a 6 quart pot, heat the olive oil and sauté the onions, garlic, carrots and celery for 3-4 minutes.

2. Add in the chicken broth and bring it up to a simmer.

3. Simmer the broth for 5-10 minutes then add in the chopped zucchini and peas.

4. Simmer soup for an additional 3-4 minutes and drop in the prebaked meatballs.

5. Allow meatballs to heat all the way through and adjust seasoning of the soup.

6. Before serving, stir in the fresh chopped spinach. Divide the cooked pasta among six bowls, and place four meatballs in each bowl, as well. Ladle vegetables and broth over pasta and serve.

Kitchen helpers: Set up an assembly line and have kids roll out the meatballs with you.

Garlic Cannellini Beans

2010-01-21T03:31:00.000-08:00

Garlic Cannellini Beans

Serves: 2 / Preparation time: 5 minutes / Total time: 10 minutes

Ingredients
1 cup canned cannellini beans, rinsed and drained

1/2 cup fat-free, low salt chicken broth

2 garlic cloves, peeled, crushed

2 teaspoons dried rosemary

Salt and freshly ground black pepper

Directions
Place beans in sauce pan with chicken broth, crushed garlic and rosemary.

Simmer 3 minutes to warm through. Add salt and pepper to taste. Or, place ingredients in a microwave-safe bowl and microwave on high 2 minutes. Stir well.

From and tested by Linda Gassenheimer. 168 calories (6% from fat), 1 gram fat (0 grams sat. fat), 31 grams carbohydrates, 11 grams protein, 149 mg sodium, 0 mg cholesterol, 8 grams fiber.

Roasted Cauliflower and Leek Gratin

2010-01-20T23:33:00.000-08:00

Roasted Cauliflower & Leek Gratin

SUNDAY SUPPER Dinner in 90 minutes (1 hour active time)

Serves 4-6 as a main course, 8 as a side dish

Roasting the leeks and cauliflower (which you can do well ahead) brings out deeper flavor and a crisp-around-the edges texture. Serve as a side dish with roasted meat, or as a main course with salad and bread. If you don't feel like making the white sauce, gently warm 1 1/2 cups of cream in a saucepan until bubbles form around the edges, then stir in the cheese and season with salt and pepper. Pour it over the vegetables.
Ingredients
Roasted vegetables
2 small heads cauliflower, about 3 pounds untrimmed
4 tablespoons olive oil
-- Kosher salt and pepper to taste
3 cloves garlic, minced
1 large leek
Gratin
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups low-fat milk
1/2 cup (generous) grated Parmesan, gruyere or Manchego cheese
-- Kosher salt and white or black pepper
1 teaspoon whole-grain Dijon mustard
1 to 2 ounces ham, cut into baton shapes (optional)
1/4 cup breadcrumbs
To make the roasted vegetables: Preheat the oven to 400°.
Directions
Cut the cauliflower into florets that are 1 1/2 inches wide. In a large bowl, toss the florets with 3 tablespoons olive oil. Season with salt and pepper, and spread out on a large rimmed baking sheet. Roast until tender with just a bit of bite and browned, 35-40 minutes, stirring occasionally. Stir in the garlic after 20 minutes.

Meanwhile, remove the coarse dark tops of the leek and cut lengthwise. Wash thoroughly, then cut each half into 2-inch lengths, discarding any more dark green ends and checking for hidden dirt.

Separate the layers and toss with the remaining 1 tablespoon oil and some salt, then spread out on another large rimmed baking sheet and roast until crispy in some parts and thoroughly soft throughout, about 15 minutes. (You can roast the vegetables several hours ahead and refrigerate before completing the dish.)

To make the gratin: In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for 3-5 minutes, taking care that it doesn't brown. Whisk in the milk until smooth, then bring to a simmer. Maintain the heat so it's bubbling gently; stir often until the sauce thickens and the flour cooks, about 15 minutes. Add 1/3 cup of the Parmesan and stir until just melted. Remove from the heat and season well with salt and pepper, then stir in the mustard.

When the vegetables are done, reduce the oven temperature to 350°. Toss the vegetables with the ham, if using, in a 13- by 9-inch baking pan, such as a Pyrex. Pour the sauce evenly over the vegetables. Combine the breadcrumbs with the remaining cheese and sprinkle over the top.

Bake until bubbly and lightly browned, 20 minutes. If you like, run the gratin briefly under the broiler to brown well. Serve warm.

Per main-course serving: 246 calories, 9 g protein, 17 g carbohydrate, 17 g fat (6 g saturated), 21 mg cholesterol, 281 mg sodium, 3 g fiber.

Chicken Breast Stuffed with Garlic Spinach

2010-01-17T03:06:00.000-08:00

Chicken Breast Stuffed with Garlic Spinach
Ingredients
1 1/4 pounds (2 large halves) boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

1/4 pound cremini mushrooms, cleaned, thinly sliced

3 large cloves garlic, peeled, minced

1/2 cup raisins

6 cups baby spinach

1/2 cup shredded Italian blend cheese

Pan sauce, optional
Directions
Preheat the oven to 350 degrees.

Butterfly each chicken breast by carefully slicing it horizontally almost in half but not entirely through. Open up the breast so it is flat. Using a meat mallet, pound it if necessary along the center seam so you have as uniform piece as possible. Season the chicken with salt and pepper to taste and set aside.

In an ovenproof skillet, heat the olive oil over medium heat. Sauté the mushrooms about 5 minutes or until just tender. Add the garlic and sauté 1 minute. Stir in the raisins and cook 1 minute. Add the spinach and sauté about 3 minutes or until it cooks down and starts to wilt. Remove from the heat. Season with salt and pepper.

Evenly divide and place the spinach mixture at one end of each chicken breast leaving a 1/2-inch border on the sides. Sprinkle 2 tablespoons of the cheese on the spinach. Roll up the chicken, encasing the stuffing and tucking in the ends. Tie with kitchen string if desired.

In the same skillet, add more oil if needed, heat over medium heat. Add the chicken rolls and brown on each side. Once browned, transfer to the oven and bake 13-15 minutes or until chicken is thoroughly cooked. Remove from the oven and transfer to a platter and cover to keep warm.

To make a pan sauce: Set the same skillet over medium heat. Add 1/2 cup Madeira or white wine to the skillet and deglaze it, scraping up any browned bits. Most of the wine will evaporate. Stir in 1/2 cup chicken broth and bring to a boil. Remove from the heat and swirl in 1 tablespoon unsalted butter until it melts. Strain the sauce.

Cut the chicken rolls into 1/4-inch thick slices and serve with the sauce if desired.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. 362 calories (35% from fat), 14 grams fat (4 grams sat. fat), 19 grams carbohydrates, 40 grams protein, 510 mg sodium, 99 mg cholesterol, 3 grams fiber.

chicken breasts with garlic chili ginger sauce

2010-01-13T02:12:00.000-08:00

Gently Cooked Chicken Breasts With Garlic-Chili-Ginger Sauce
Adapted from Zak Pelaccio

Time: 30 minutes
Ingredients
4 boneless, skinless chicken breast halves, 8 ounces each
Kosher salt
Freshly ground black pepper
1 5-inch-long piece fresh ginger root, peeled
8 fat garlic cloves
4 jalapeño peppers
1 quart chicken broth
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons fish sauce
2 teaspoons freshly squeezed lime juice, more to taste
Cooked rice, for serving
Sesame oil, for drizzling
1 bunch roughly chopped basil, for serving
1 bunch roughly chopped cilantro, for serving
1 bunch thinly sliced scallions, for serving
1 European cucumber, thinly sliced, for serving.
Preparation
1. Cut each chicken breast in half crosswise and season with salt and pepper.

2. Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.

3. Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.

4. In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.

5. When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.

Yield: 4 servings.

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Castilian Garlic Soup

2010-01-05T16:34:00.000-08:00

Castilian Garlic Soup

The three essential ingredients in this soup--garlic, bread, and water--all need to be of good quality. Do not be tempted into thinking that stock is an improvement since it masks the other flavors. Beyond that, though, you can improvise around the local variations in ingredients: lard is used rather than olive oil in Zamora, for example, and pepper seeds and chopped tomatoes are added in León. You can also sauté the garlic first. Usually the bread is broken into small pieces so it swells into sops, but I like this fried-bread version given to me by Vale Riana, who was born in the Burgos countryside but cooked for a Madrid family for thirty years. Garlic soup was often eaten early on winter morning before going out into the bitter cold, and I really enjoy it that way.

Servings: 4

Ingredients:

3 cups water
4 plump garlic cloves, peeled
3 inch length of French bread or an equivalent chunk of coarse crusty bread, not processed or steam baked, and at least 1 day old
3 oz olive oil
1-2 tsp pimentón de la Vera smoked paprika (May be mild, bittersweet or spicy-hot)
Salt
4 eggs
Preparation:

Heat the water in a flameproof casserole. Chop or pound the garlic to a paste, using a mortar and pestle, a garlic press, or the blade of a knife. Add the garlic to the water and leave it to cook through for 5-10 minutes. Meanwhile, slice the bread very thinly (leave the crust on) and fry it in the olive oil, sprinkling a little pimentón and salt in the oil. Add the bread and oil to the water and simmer gently for another 10-15 minutes. You can leave the soup for several hours or overnight at this stage.

Just before serving, poach the eggs in the soup: break each egg, in turn, into a ladle and lower into the soup. Remove from the heat as soon as the white is set and serve into deep bowls. The idea is to stir the soup around so the egg breaks and continues cooking in threads.

TUNA IN TOMATO SAUCE WITH LINGUINI

2009-12-30T23:40:00.000-08:00

TUNA IN TOMATO SAUCE
WITH LINGUINE

Ingredients
1 package (8 oz.) linguine or spaghetti
1 can (8 oz.) imported oil-packed tuna
3 cloves garlic, minced
1 can (15 oz.) tomato sauce
1 tsp. dried marjoram
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
Directions
Prepare pasta according to manufacturer's instructions. Meanwhile, cook tuna with its oil and garlic over medium heat in a medium skillet until the garlic is golden, about 3 minutes.

Stir in the tomato sauce, marjoram and pepper. Lower heat; simmer to blend flavors, about 15 minutes.

Drain pasta; place in a large bowl. Add sauce; toss to coat pasta. Top with grated Parmesan cheese.

Makes 4 servings.

Notes: Don't use water-packed tuna; you want all the richness olive oil can give tuna fish. For a zestier dish, add pitted Greek or Italian black olives, sauteed red pepper strips or anchovies. Make your own tomato sauce if you have time, using either canned diced tomatoes or fresh.

Greek Black-Eyed Peas Salad

2009-12-30T23:36:00.000-08:00

Greek Black-Eyed Peas Salad

Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.
Ingredients
1 1/2 cups black-eyed peas, washed and picked over

1 bay leaf

Salt to taste

1/4 cup extra virgin olive oil

1 red pepper, diced

2 plump garlic cloves, green shoots removed, minced

1 teaspoon cumin seeds, lightly crushed in a mortar

1 red onion, halved and sliced (optional)

Freshly ground black pepper

1/4 cup chopped fresh dill

2 tablespoons chopped fresh parsley

2 tablespoons red wine vinegar

1/2 cup crumbled feta
Directions

1. Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.

2. Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.

3. If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

Yield: Serves four to six.

Advance preparation: You can make the dish through step 2 up to three days before you wish to serve. Keep well covered in the refrigerator. Proceed with step 3 shortly before serving.

Skordalia Dip

2009-12-27T15:45:00.000-08:00

Skordalia
This is a recipe for skordalia, which is a Greek garlic-potato dip. Skordo is Greek for garlic.
DIRECTIONS
Place 2 medium baking potatoes (12 ounces total) in a saucepan with cold water. Bring to a boil, then reduce heat to a simmer and cook the potatoes until very soft, about 10 minutes.

Drain the potatoes well in a colander. Return the potatoes to the pot over low heat for 2 minutes to dry them. Shake the pot so that they dry evenly and don’t stick.

Mince 6 to 8 cloves of garlic and place in a mixing bowl with a little salt and pepper. Mash the garlic to a paste with the back of a wooden spoon. Add the potatoes and mash with a potato masher or put them through a ricer.

This dip should be highly seasoned. You may increase or reduce the salt and lemon juice to taste.

Using a wooden spoon, beat in 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, and enough chicken or vegetable stock (3 to 4 tablespoons) to make a light, creamy puree.

Sprinkle with 3 tablespoons chopped fresh flat-leaf parsley. Serve with pita chips.

Note: For the best results, do not use a food processor. Pureeing in the food processor will make the dip gummy.

This recipe yields 2 cups dip. There are 71 calories to a quarter cup serving. This version saves calories by replacing part of the traditional olive oil with chicken or vegetable stock

Tuscan white bean and garlic soup

2009-12-27T15:43:00.000-08:00

TUSCAN WHITE BEAN AND GARLIC SOUP

Ingredients
2 T butter
2 T olive oil
4 ounces pancetta, diced
2 shallots, minced
2 sage leaves, or 1 tsp dried sage
2 15 oz cans cannellini beans, drained and rinsed
4 cups low sodium chicken broth
4 cloves garlic, sliced
1/2 cup heavy cream
sea salt and freshly ground black pepper, to taste

Directions
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, pancetta and the shallot. Cook, stirring occasionally, until the pancetta is beginning to brown and the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until garlic is soft, about 5 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 of the soup into a blender and puree until smooth. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper and keep warm, covered, over very low heat.

Serve the soup, piping hot in heated bowls.

Serving suggestion: Brush some thick slices of crusty Italian bread with olive oil and toast until golden brown. Drizzle each serving of soup with a bit of extra virgin olive oil.

Chef's note: You may choose to not puree a portion of the soup to give it a more rustic texture. Either way, this soup is comfort in a bowl.

Serves 4 to 6

Leftovers on a budget

2009-12-26T16:28:00.001-08:00

(CBS) After a full day of eating and drinking on Christmas, the last thing you want to do is prepare another meal.

Though ham is great, after that 20th ham sandwich, it can get a little old.

So, on "The Early Show Saturday Edition," Chris Santos, executive chef and owner of New York's Stanton Social, took on the "Chef on a Shoestring" challenge. His mission was to prepare some great dishes with leftovers you'll actually want to eat -- on a $30 budget.

"Early Show" Recipes Galore

All of Santos' dishes had leftovers from Christmas dinner. Since he was using leftovers, Santos didn't have to pay for the following:

• Sweet potatoes
• Dinner rolls
• Ham
• Turkey
• Mashed potatoes
• Apple pie

RECIPES

Spicy and Sweet Potato Pizzas

Use leftover sweet potatoes and blend with maple syrup, molasses, chipotle and butter to make a sweet and spicy topping for French Bread Pizzas with fresh whipped ricotta.

INGREDIENTS:
2 cups leftover roasted yams
1/4 cup heavy cream
2 tablespoons maple syrup
1 teaspoon molasses
1 tablespoon chipotle adobo
2 tablespoons softened butter
Chopped parsley
Chopped thyme
1 cup balsamic vinegar
4 strips cooked bacon
Olive oil, for brushing
8 ounces ricotta cheese
1 loaf French bread

METHOD:
Place everything in a blender and puree until smooth. Add more cream if necessary. Season with salt and pepper and fold in 1 teaspoon chopped parsley and 1/2 teaspoon chopped thyme.

Place balsamic vinegar in a sauce pan and reduce by 2/3. Cool.

For the Pizzas, split French bread in half and brush generously with olive oil. Spread bread with potato puree and then top with evenly spaced teaspoon dollops of fresh ricotta cheese. Add crumbled cooked bacon and place in 375°F oven until golden and crusty. Remove from oven and top with grated Parmigiano or asiago cheese (optional), drizzle lightly with a few drops of reduced balsamic vinegar and finish with fresh cracked pepper and fine chopped parsley and thyme. (The Food Lover's Companion)

Golden Potato & Ham Croquettes

INGREDIENTS:
1 cup leftover ham
4 cups leftover mashed potatoes
1/2 pound mozzarella, shredded
1/4 cup parmesan, grated
1 tablespoon onion powder
1/4 cup chopped parsley
3 large eggs, beaten
3/4 cup fine dry bread crumbs

METHOD:
Finely dice the ham and sauté in olive oil with a touch of garlic until crispy. Drain.

Combine the mashed potatoes with cooked ham, mozzarella, parmesan, onion powder, and parsley. Form into croquettes about two inches long and one inch wide.

Dust with flour and dip in the beaten egg and roll in bread crumbs. Pan or deep fry croquettes until they are golden and crispy.

Serve on own or with your favorite marinara or tomato sauce. They also go great with the roasted garlic mayonnaise.

Leftovers Transformed, on a "Shoestring"
Chef Chris Santos Gives Ways to Remake Your Holiday Extras. on a Budget
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(AP)

NEWS TOOLS
Recipes Galore
Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
(CBS)

Cuban Sliders

Make non-traditional Cuban inspired sliders by slicing the leftover ham and turkey and layering the meats. Spread on the fixings and you've got a delicious sandwich in no time at all.

INGREDIENTS:
6 Parker House rolls, split lengthwise
12 slices leftover ham
12 slices leftover turkey
24 slices cheese (Swiss or Gruyere)
18 thin slices of pickle
6 razor thin slices of jalapeno
6 tablespoons mustard
6 tablespoons roasted garlic mayo (see recipe below)
Cilantro leaves, picked

METHOD:
To assemble the sandwiches spread mustard and mayo evenly on rolls. Using the bottom half of each roll as a starting point, layer the sandwiches in the following order:
1 slice of cheese
2 slices of Ham
1 slice of cheese
2 slices of turkey
1 slice of cheese
3 slices pickle
1 slice jalapeno
4 cilantro leaves
1 slice of cheese

Place on griddle and press while cooking or cook in a Panini press until exterior is golden and crusty and cheese is gooey.

Roasted Garlic Mayo

INGREDIENTS:
12 cloves garlic, peeled
Olive oil for drizzling
Salt
Pepper

METHOD:
Drizzle 12 peeled cloves of garlic with olive oil and season with salt and pepper. Wrap tightly in aluminum foil and roast in a 375°F oven for 45 minutes or until softened and aromatic. Cool slightly and puree with 2 cups of your favorite mayonnaise. Season liberally with salt and pepper.

Apple Pie Ice Cream Sundae

INGREDIENTS:
1 pint vanilla or cinnamon ice cream
Caramel sauce
2 pieces leftover Apple (or whatever pie you have) pie

METHOD:
Freeze and then chop the leftover pie into bite sized pieces. Divide ice cream into four bowls and top with the pie bites and drizzle over the caramel sauce.

So how did Chris do with our $30 budget?!

Sweet Potato Pizza
heavy cream $1.19
molasses $2.59
chipotles in adobo $.99
bacon $1.99
ricotta $1.98
French bread $1.59
total $10.33

Ham & Potato Croquettes
mozzarella $2.99
parmesan $2.24
bread crumbs $1.19
total $6.42

Cuban Sliders
Swiss cheese $1.66
pickle $.56
jalapeno $.16
cilantro $.69
garlic $.39
total $3.46

Apple Pie Sundae
ice cream $1.33
caramel sauce $2.69
total $4.02

Grand Total: $24.23!

Spicy Coconut Turkey Soup by Chef Tom Valenti

2009-12-26T16:25:00.000-08:00

Spicy Coconut Turkey Soup
Tom Valenti
Serves 4

I came up with this soup as an unusual way to use Thanksgiving turkey leftovers, which often find themselves in a slightly richer version of chicken noodle soup. We don't associate turkey with Asian flavors, but I decided to take that direction and ended up with this variation on a noodle soup. If you have houseguests for the holiday, they'll be pleasantly surprised.

INGREDIENTS

• 4 cups store-bought low-sodium chicken broth
• 2 large cloves garlic, crushed
• 2 bay leaves, preferably fresh
• 2 oz piece of peeled fresh ginger, minced (about 2 TSB)
• 1 piece lemongrass, white part only, crushed
• Zest of 1/2 lime
• 1/4 tsp crushed red pepper flakes
• 1/8 tsp Asian fish sauce
• 2 cups skim milk
• 1/4 cup unsweetened coconut milk
• 6 oz diced leftover roast turkey (about 1 1/2 cups)
• 4 oz rice vermicelli, cooked
Recipe continues below ↓
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DIRECTIONS
Optional garnishes: Thinly sliced scallion, thinly sliced cucumber, sliced shiitake mushrooms, thinly sliced cilantro leaves, lime wedges

1) Put the chicken broth, garlic, bay leaves, ginger, lemongrass, lime zest, red pepper flakes, and fish sauce in a soup pot and bring to a boil over high heat. Lower the heat and add the skim milk and coconut milk. Let simmer gently for 15-20 minutes.

2) Strain the soup an dreturn it to the pot over medium heat. Add the turkey and the vermicelli to the soup and let them warm through, 4 minutes.

3) Ladle the soup into 4 soup bowls and serve with desired garnishes.

Nutritional info (per serving, without garnish)
208 calories
6g fat
4g saturated fat
0g transfat
17g total carbs
1g dietary fiber
8g total sugars
21g protein
39mg cholesterol
207mg sodium

Chicken Shaslik

2009-12-14T04:53:00.000-08:00

Delicious with Kashmiri salad.

METHOD:

To marinate the chicken, mix the yoghurt, lemon juice, ginger, garlic, whole cumin, chilli powder, garam masala powder and turmeric powder before adding the chicken.

Set aside for about three hours, or overnight.

Soak the wooden skewers in water, then skewer on the chicken.

Grill/braai the chicken skewers until cooked through.

For the Kashmiri salad: Mix 500ml yoghurt with 30ml cumin seeds, half a chopped pineapple, a handful of raisins, a handful of chopped dried apricots and a handful of chopped mint.

Leave to infuse for an hour.

In a separate bowl, mix together 100g of chopped, mixed lettuce leaves, two chopped tomatoes, one small sliced red onion and half a chopped cucumber.

Mix the yoghurt mixture into the lettuce mixture with 100g of cashew nuts, 100g of pistachio nuts and 250g paneer (Indian cottage cheese).

Add chopped green chillies if you like.

SERVES: Four

TIME: 15 minutes + marinating

Picture and recipe courtesy of Avocado magazine. To subscribe, contact the magazine on 011-280-5420

Yard House BBQ beans

2009-12-04T23:56:00.000-08:00

Yard House BBQ beans
These beans are a great side dish to have on hand as the weather cools. The recipe is relatively simple but rich with flavor, with the beans neither too sweet nor too spicy. Enjoy!

Total time: 40 minutes
Servings: 6 to 8 as a side dish

Note: Adapted from the Yard House. It makes its own barbecue sauce for this recipe but suggests using the brand Bull's-Eye as an alternative to homemade.

Ingredients
1/4 cup olive oil
2 tablespoons minced garlic
1 cup chopped green onion
1 to 2 jalapeños, minced, or to taste (seeding the jalapeños will minimize their heat)
4 cups cooked pinto beans (from about 1 pound dry, or about 3 drained 15-ounce cans)
2 cups chicken broth or 2 cups of pinto bean liquid from boiling
1 cup brown sugar
1 cup prepared barbecue sauce SUGGESTION Mama Raps Garlic Dude Garlic BBQ Sauce
2 to 4 tablespoons puréed chipotle peppers in adobo sauce, or to taste
2 teaspoons Tabasco, or to taste

Salt and pepper, to taste
Directions
1. Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeño and sauté, stirring constantly, until the garlic is aromatic and golden, about 2 minutes.

2. Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, puréed chipotle peppers and Tabasco sauce. Bring the mixture to a boil, stirring frequently to avoid burning the mixture, then reduce the heat to a simmer.

3. Continue to cook just until the beans begin to break apart, about 15 to 20 minutes. Taste the mixture and adjust the seasoning and heat as desired. Smash some of the beans slightly with the back of a spoon and stir to thicken the texture. The beans will keep, covered and refrigerated, for up to 4 days.

Each of 8 servings: 355 calories; 9 grams protein; 65 grams carbohydrates; 9 grams fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 37 grams sugar; 588 mg. sodium.

No Fuss Bouillabaisse and Rouille

2009-12-03T17:02:00.000-08:00

No-Fuss Bouillabaisse
Ingredients
3 tablespoons olive oil
4 ounces shallots (about 4 shallots), diced
1 medium fennel bulb, trimmed and thinly sliced
1 clove garlic, minced
2 cups diced tomatoes
2 tablespoons parsley, minced
1 tablespoon fresh thyme leaves
1 tablespoon minced orange zest
½ teaspoon saffron
2 bay leaves
6 cups (1½ quarts) fish broth
2 pounds thick fish fillets, cut into 2-inch pieces (such as halibut, grouper and cod)
1 pound medium shrimp, peeled and deveined
Salt, to taste
1 batch rouille (recipe below)
Directions
In a large Dutch oven, heat the oil over medium. Add the shallots, fennel and garlic. Sauté until just soft, about 5 minutes. Add the tomatoes, parsley, thyme, orange zest, saffron and bay leaves. Cook until the tomatoes begin to break down, stirring often, about 6 minutes. Add the fish broth and bring to a simmer. Cover, reduce heat to low, and simmer until the vegetables are very tender, about 30 to 40 minutes. Add the fish and shrimp, then return to a simmer and cook, uncovered, until the fish is just cooked through,
5 to 10 minutes. Season with salt and stir in the rouille until thickened.

Rouille
Makes 1 batch
Ingredients
2 whole jarred roasted red peppers
3 cloves garlic, peeled, quartered
1 teaspoon salt
½ cup unseasoned breadcrumbs
½ cup olive oil
Directions
In a food processor, combine the peppers, garlic and salt. Process until smooth. Add the bread crumbs and process again until fairly smooth. Scrape into a bowl and stir in the olive oil in a slow, steady stream.

Garlic-Cranberry Chutney

2009-12-03T17:00:00.000-08:00

Garlic-Cranberry Chutney

Recipe from Madhur Jaffrey
"East/West Menus for Family and Friends."

Makes 2 cups
1 inch cube fresh ginger, peeled
3 cloves garlic, peeled and chopped
½ cup cider or white vinegar
4 tablespoons sugar
Pinch cayenne pepper
1 can jellied cranberry sauce
½ teaspoon salt
Black pepper to taste
Directions
Cut ginger into very thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Simmer on medium for about 15 minutes, until about 4 tablespoons of liquid are left (excluding solids). Add cranberry sauce, salt and pepper. Mix — lumpy is fine — and bring to simmer. Simmer on low 10 minutes.
— Madhur Jaffrey, "East/West Menus for Family and Friends"

Turkey Salad with Baba Ghanoush

2009-12-01T02:16:00.000-08:00

Turkey Salad with Baba Ghanoush

Ingredients

2 cups turkey, chopped into ½ thick, bite-sized pieces
1 tablespoon red wine vinegar

1 tbsp. fresh mint, chopped
¾ tsp. red pepper flakes
2 cloves garlic, minced
unrefined sea salt and fresh ground pepper to taste
4 tbsp. extra virgin olive oil
1 cup grape tomatoes, halved
1 organic cucumber, unpeeled and chopped
3 whole wheat tandoori naan (Indian flat bread), cut in half
¾ cup baba ghanoush (eggplant spread)
3 cups chopped romaine lettuce

Directions

Whisk the vinegar, mint, red pepper flakes, 1 clove garlic, and ¼ tsp. salt in a shallow dish. Add the turkey, and marinate
for 15 to 20 minutes.
While the meat is marinating, mix the tomatoes, cucumber, and the remaining clove of garlic in a bowl. Drizzle with olive and season with salt and pepper. After meat has marinated, toss with tomatoes and cucumber.
Preheat a pan on the stove. Brush the naan with the remaining 1 tablespoon of olive oil. Grill in the pan until brown marks the bread, turning once. Place each naan on a plate and spread with baba ghanoush. Top with lettuce and turkey salad and drizzle with any juices from the bowl.

Serve and enjoy!

Serves 6.

White Cabbage with Garlic and Ginger

2009-11-27T16:28:00.000-08:00

White Cabbage With Garlic and Ginger (Baek Kimchi)

Baek Kimchi
Kim Yong-ja

White Cabbage with Garlic and Ginger

This is a rare non-spicy kimchi. It should be served cold to enjoy its refreshing flavor.

INGREDIENTS (serves 4)

1 CHINESE CABBAGE (2¾ lbs/1.25 kg)

SEA SALT or KOSHER SALT

2 GARLIC CLOVES, crushed fine

1"/2.5 cm GINGER, cut into fine strips

3 SCALLIONS, cut diagonally

1 heaping tablespoon PINE NUTS

small amount SILGOCHU (chili thread)

1 cup WATER

⅓ teaspoon SALT to add at the end on top

Directions
1. Trim the cabbage and wash outer leaves. Slice the middle of the bottom about 4"/10 cm deep. Put your thumbs in the slit and pull it apart to divide it into two. Then divide each half into two parts.

2. Sprinkle 1 tablespoon salt over the stem area. Soak all cabbage leaves in salted water (1 tablespoon kosher salt for 1 cup water ratio) for about 4-5 hours. Salt has many different strengths, use your own judgment as to the amount of salt to use in wilting the cabbage. When the leaves are wilted, press gently to squeeze out the excess water.

3. While the cabbage is wilting, prepare garlic, ginger and scallion and mix together.

4. Cut off the two large pieces of the cabbage stems and set aside. Sprinkle the scallion mixture, pine nuts and silgochu (chili thread) in between the cabbage leaves.

5. Put them in the jar. Press down to reduce any air pocket. Add a cup of water to the bowl where you mixed the garlic and scallion. Season with 1 tablespoon salt. Pour down the side of the jar to soak ¾ of the kimchi.

6. Cover the top with the large pieces of cabbage that you had set aside. Sprinkle salt on top. Close the jar and leave at room temperature for 1½ days to ripen. Then store in the refrigerator.

7. When serving, set aside the top layer, pull out a cabbage piece and cut into bite sizes. Always put the top layer back before you close the lid.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.

Chicken sou[ with garlic from Camino Oakland CA

2009-11-26T02:06:00.000-08:00

Chicken Soup with garlic

Recipes adapted from Camino in Oakland, Calif.
Ingredients
One 5-to-5 1/2-pound chicken

Sea salt

4 ribs celery

1 medium carrot, peeled

1 medium leek, white and light-green parts only

3 sprigs savory or thyme

3 bay leaves

1 large head garlic

1-2 dried, medium-spicy chilies, like chilhuacle, ancho or New Mexican

1 1/2 tablespoons olive oil

Half of a small savoy cabbage, cored and cut into 3/4-inch cubes

Freshly ground black pepper

1 lime, cut into wedges.
Directions
1. Remove the wing tips, feet and legs from the chicken. Slice along both sides of the backbone, removing it along with the attached head and neck. Leave the first joint of the wings attached to each breast half. Season the breast halves and legs liberally with salt and leave at room temperature.

2. Chop 1 rib of the celery, the carrot and half of the leek into 1⁄2-inch pieces. Put them in a large stockpot with the herbs and 5 smashed unpeeled garlic cloves. Arrange the wing tips, backbone and feet on top as level as you can. Add water to barely cover, 6 to 8 cups. Bring to a boil, then simmer for 30 minutes, skimming off impurities. Add the legs and breasts and weigh them down with a small plate to keep them submerged. Return to a boil, then lower the heat until barely bubbling and simmer for 30 minutes more. Let sit off the heat for 10 minutes.

3. Meanwhile, cut the remaining celery and leek into ¼-inch cubes. Peel and thinly slice the remaining garlic. Grind the chilies, with seeds, to make 2 tablespoons.

4. Remove the legs and breast halves from the pot and let them cool. Strain the stock.

5. Wipe the stockpot dry, set over low heat and add the oil. When hot, add the sliced garlic and gently sauté for 30 seconds. Add the ground chilies and cook for 1 minute. Return the stock to the pot, bring to a boil and lower to a simmer. Add the cabbage, celery and leeks and simmer for 30 minutes. Season to taste.

6. Remove and discard the chicken skin, pick the meat from the bones and cut it across the grain into large chunks. Add to the soup and let sit for 15 minutes off the heat. Just before serving, bring to a simmer and serve with a lime wedge.

Serves 6 to 8.

Roasted garlic and potato soup

2009-11-18T02:58:00.000-08:00

Roasted garlic and potato soup
Ingredients
5 whole garlic heads
2 bacon slices, diced
1 cup finely diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups, or 2 lbs of baking potatoes, diced
4 cups chicken broth
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 cup milk
1⁄4 cup chopped fresh parsley
Directions
Make a slice off the tops of each garlic head. Drizzle with a little olive oil and a dash of salt and pepper. Wrap all in aluminum foil and seal. Bake at 350 degrees for about 1 hour, let cool for 10 minutes. When cooled squeeze out as much of this garlicky goodness as you can. Cook bacon in a large saucepan over medium high heat until crisp. Add the onion, carrot, minced garlic and saute 5 minutes. Add potato, broth, salt, and pepper, bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Add garlic mash and milk, simmer 5 minutes more. Garnish with fresh parsley.

Recipes by Joy Paoletti and Judy Vig

Garlic chicken

2009-11-18T02:57:00.000-08:00

Garlic chicken
Ingredients
4 skinless, boneless chicken breasts, pounded thin
1⁄2 cup flour, more if needed
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons olive oil

10 to 12 garlic cloves, minced
2⁄3 cup chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon butter
1⁄4 cup snipped fresh chives
Directions
Combine the 1⁄2 cup flour with the salt and pepper and dredge the pounded chicken breasts shaking off the excess. Heat olive oil in skillet and saute chicken on each side, about 4 minutes per side until golden brown. Transfer chicken to plate.

Whisk garlic, broth, zest, lemon juice, salt and pepper. Pour into skillet and bring to a boil. Turn down heat and return the chicken to the pan. Reduce to a simmer, cover and cook 5 minutes more or until chicken is cooked through. Now add the butter and chives to sauce.

Pancetta-Wrapped Scallops with Garlic Emulsion

2009-11-18T02:55:00.000-08:00

Pancetta-Wrapped Scallops
with Garlic Emulsion
Ingredients
8 each wooden toothpicks
8 each sea scallops
8 each pancetta strips (deli thin)
salt and pepper

For the garlic emulsion
1 tablespoon roasted shallot
1 tablespoon roasted garlic
1 tablespoon minced ginger
1 tablespoon chopped cilantro
1 teaspoon champagne wine vinegar
2 tablespoons olive oil
salt and white pepper
Directions
For the scallops: Remove the side muscle from each scallop. Wrap each scallop with a strip of pancetta. Secure the pancetta with a toothpick. Season the wrapped scallops with salt and pepper. Sear both sides of each scallop on a hot grill. Cook until slightly firm.

For the emulsion: Roast the shallot and garlic by rubbing lightly with olive oil and roasting at 350 degrees in a toaster oven until the bulbs have softened. Place the soft bulbs and the remaining ingredients in a blender and puree to a smooth consistency. Present the scallops with choice of accompaniments and spoon a small amount of emulsion lightly on each scallop. Serves four.

Daniel Chong-Jimenez

Honey Garlic Shrimp

2009-11-18T02:54:00.000-08:00

Honey Garlic Shrimp

Ingredients
1 pound peeled and deveined shrimp
1 tablespoon honey
1 tablespoon minced garlic
1 teaspoon chopped Serrano pepper
1 teaspoon lemon juice
salt and pepper
1 tablespoon olive oil
Directions
Heat a skillet to high heat. Add the oil and garlic. Quickly cook the garlic until translucent and add the shrimp. Cook the shrimp to a firm texture and add the remaining ingredients. Toss and serve hot. Serves four.

Spicy-Hot & Cheesy Garlic Butter Bread

2009-11-18T02:53:00.000-08:00

Spicy-Hot & Cheesy Garlic Butter Bread

1 stick softened salted butter
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
2 tablespoons minced garlic
1 tablespoon extra virgin olive oil
1 teaspoon hot pepper flakes
1 teaspoon chopped fresh thyme
1 pound baguette
Directions
Place the butter in a bowl. Add the olive oil and whisk into a soft consistency. Fold in the cheeses, garlic, pepper flakes and thyme. Split the bread lengthwise down the middle. Spread the butter product lengthwise over the bread. Bake with the split middle up in a preheated 350-degrees oven for 10 minutes or until golden brown. Serve hot. Serves four.

Get Twisted With Breadstick Braids on Thanksgiving

2009-11-14T02:03:00.000-08:00

Get Twisted With Breadstick Braids on Thanksgiving
Instead of traditional rolls, do the twist this Thanksgiving: Recipe for seeded garlic braids
By ALISON LADMAN For The Associated Press

For an attractive presentation for these long, seeded breadsticks, stand them upright in a vase or other tall container at the center of the table.

———

SEEDED GARLIC BRAIDS

Start to finish: 2 1/2 hours (1 hour active)

Makes 12 breadsticks
Ingredients
1/2 cup very warm tap water

1 tablespoon active dry yeast

1 teaspoon sugar

1 tablespoon butter

2 cloves garlic, minced

1 teaspoon salt

3 cups all-purpose flour

1 cup cool water
Method of Preparation
Mixed seeds (such as sesame, poppy and flax)

In a large bowl, combine the warm water, yeast and sugar. Let the mixture sit until bubbly.

Meanwhile in a small saucepan over low, melt the butter. Add the garlic and saute until soft, being careful not to burn or toast, about 5 minutes. Set aside.

Add the salt, 2 cups of the flour and the cool water to the bowl with the yeast. Mix well. Add the garlic butter and the remaining cup of flour, then mix until a soft but firm dough forms. Add flour or water in small quantities to adjust the consistency.

On a lightly floured surface, knead by hand for 5 minutes. Cover the dough with an overturned bowl, then let rest for 20 minutes. Knead for 20 strokes, then cover again and let rest for 1 hour.

Fold the dough over itself, punching it down. Cover again and let rise one last time until doubled in bulk.

When ready to bake, heat the oven to 350 F. If you prefer crispier breadsticks, heat the oven to 400 F.

Roll the dough out into a 12-by-18-inch rectangle. Cut the dough into 24 strips. To make each breadstick, braid together 2 strips. Arrange the braided breadsticks on the prepared baking sheet. Let sit for 20 minutes.

Sprinkle the breadsticks with the seeds, then bake for 10 to 15 minutes, depending on temperature and desired crispiness.

ARUGULA PESTO WITH PEACHES AND PROSCIUTTO

2009-11-08T17:48:00.000-08:00

For Easy Entertaining, Drizzle Pesto Over Peaches
ON THE TABLE: Recipe for arugula pesto with peaches and prosciutto

This variation on the classic prosciutto and melon platter is an easy way to add bright, fresh flavors to a dinner or holiday gathering. The pesto can be prepared an hour or so ahead, but if you refrigerate it, let it warm to room temperature (and mix it well) before serving. And if you're pressed for time, steal this serving idea but use purchased pesto.

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ARUGULA PESTO WITH PEACHES AND PROSCIUTTO

Start to finish: 15 minutes

Servings: 4 to 6
Ingredients

4 tablespoons olive oil, divided

2 cloves garlic, not peeled

1/4 cup pine nuts

3 cups packed arugula

1/4 cup grated pecorino cheese

2 teaspoons lemon juice

Salt, to taste

3 peaches, cored and cut into wedges

12 slices prosciutto
Method of Preparation

In a small skillet over medium-low, heat 1 tablespoon of the oil. Add the garlic and cook until soft, about 3 to 4 minutes. Set aside.

In another skillet over medium-low, toast the pine nuts, stirring constantly, until lightly browned and fragrant, about 3 to 4 minutes.

Peel and mince the garlic. In a food processor, combine the garlic, pine nuts, arugula, cheese and lemon juice. Pulse until a coarse paste forms. Then, with the processor running, slowly drizzle in the remaining olive oil until well combined. Season with salt.

Arrange the peaches and prosciutto on a plate, wrapping prosciutto around some of the peach wedges, if desired. Drizzle with pesto.

(Recipe from Stacey Printz' "Pestos, Tapenades & Spreads," Chronicle Books, 2009)