Shopping List Merlin

Tuesday: Thai
Wednesday:Baked butternut spaetzle (p. 100, simple to spec)
Thursday: Red Bean Stew
Friday: Cedar Plank Roasted Salmon
Saturday: Tikka Massala (p. 44)

MEAT
1lb boneless, skinless chicken breast
1 1/4 lbs ground beef, well-marbled and not too finely ground
4 fillets 6oz salmon

SPICES
2 whole cloves
1/2 tsp tumeric
1 tsp red chili powder
1/4 tsp curry powder
1/4 ground coriander
2 ancho chilies

PRODUCE
1tsp Fresh ginger
2 tb flat-leaf parsley
Boston Lettuce
1 ripe tomato
1 sm onion
thyme
garlic
pinch of cinnamon
2 zucchini
1 yellow squash
12 mushrooms
1 red bell pepper
parsnips
celery


MISC
Vegetable oil
Sourdough bread or Kaiser rolls
Gruyere or Emmenthal cheese
Butter
2tbsp Dijion mustard
1/2 cup walnuts
flour
ricotta
1/2 cup cream
1 cup parmesan
rice?
red beans

Sweet Potato Flan

Ingredients

(Serves 12-16)

• 1 large orange fleshed sweet potato/yam (about 1lb)
• 2 cups half-and-half
• 6 tbsp fine sugar
• 1 cup sweetened condensed milk
• 2/3 cup water
• 2 tsp vanilla extract
• 2 tbsp maple syrup
• 5 large eggs
• 2 egg yolks 

For the Caramel Sauce

• 1 cup sugar
• 1/2 cup water

Method

Make Caramel sauce - Add 1 cup of sugar and 1/2 cup of water in a heavy saucepan. Bring to a boil and then simmer till the water evaporates. Sugar crystallizes first and then starts melting. Keep stirring till it becomes an amber brown liquid. Remove from stove and add some table spoons of boiling hot water, so that it doesn't thicken too much and turn into sugar candy sheets. This whole process will take about 15-20 minutes. Pour the caramel sauce into one large 10 cup souffle dish or in individual ramekins.  I used two smaller spring foam pans since I didn't have a large enough dish. Tilt the dishes to coat the bottom and a little bit of the sides with the caramel sauce.

Prepare sweet potato puree - Preheat oven to 450F. Scrub the yam and place it on an oven rack and bake for 35-45 minutes until tender. Remove from the oven and let it cool down completely. Remove the skin and cut into chunks and place in a food processor. Add 1 cup of half-and-half while the machine is running and process to form a smooth paste.

In a large bowl, combine the sugar, 1-cup of half-and-half, condensed milk, water, vanilla extract and maple syrup and mix well. In another bowl, beat the eggs and egg yolks until frothy. Strain the eggs into the ingredients in the first bowl.

Add the sweet potato puree and whisk well and pour into the prepared pan with the caramel sauce.

Preheat the oven to 300F.

Place the dish in a large baking pan and add enough hot water to come halfway up the sides of the dish. Bake for 1hr 45 minutes at 300F or until the flan is set but still soft. Remove from the oven and transfer to a rack to cool.

Refrigerate for at least 6 hours or overnight. Before serving, run a knife through the edges and invert into a serving dish. Cut into wedges and serve with the caramel sauce spooned over.

Note: You can replace the sweet potato puree with pumpkin puree to make a pumpkin flan.

Shopping Menu Pillow

Monday: MCL
Tuesday: Sweet Potato Soup (p. 35, sunrise) [SPS]
Wednesday: Mexican Fiesta?
Thursday: Christmas steak
Friday: Trout Saltimbocca [TS]
Saturday: Lentil Soup, p161 Simple [LS]

(Lunch: egg salad, p. 29, sunrise)

PRODUCE
Carrots
Fresh Dill
1 red onion (Egg saad)
2 lg sweet onions (SPS)
1 onion [LS]
4 celery stalks (SPS, LS)
thyme (SPS)
Chives or green onions [LS]
2lbs sweet potatoes (SPS)
2 bunches flat leaf parsley (SPS, TS)
3 Fuji apples (SPS)
bay leaf (SPS)
5 parsnips [TS]
Sage [TS]
lemons
carrots
1 leek [LS]

FISH
Trout

HAM
8 slices bacon [TS]
4oz prosciutto [LS]

DAIRY
2c heavy cream (SPS, TS)

8oz green lentils
Bread
Milk

Cipaille from Lac St. Jean

Cipaille from Lac St. Jean (layered meat pie) Recipe
 
Flavors of Quebec
Total time: more than 2 hours
Preparation time: Under 30 minutes
Cooking time: About 2 hours 20 minutes
Difficulty: Easy
Chef's Note

Cipâte or Cipaille, a layered meat pie from Quebec

Each region of Quebec claims origin of this dish, but it seems the original "six-pâtes" came from Gaspésie. The name is actually a corruption of the English "sea pie," a recipe made with fish and potatoes.

Others claim that the word comes from the English "six pies," referring to a dish made with 6 layers of pastry encasing 4 kinds of game: duck, moose or elk, hare and partridge.

In any case, this is a very old recipe, found at Lac St. Jean until the beginning of the 20th century. In the larger towns, the custom gave way to the beef-pork-veal tourtière, with each cook choosing her own proportions. Cipâte or cipaille is still popular, however, in households where there's a hunter, a good reminder of Quebec's ancient culinary roots.
Ingredients
Ingredients
For the filling
- 250 g (8 oz.) hare (Rabbit)
- 250 g (8 oz.) elk
- 250 g (8 oz.) partridge
- 250 g (8 oz.) moose
- 250 g (8 oz.) chopped salt pork
- 2 kg (4 1/2 lb.) peeled potato, cubed or sliced
- 1 large onion, thinly sliced
Marinade
- 1 liter (4 cups) dry red wine
- A handful of coarse sea salt
- 6 large onions, sliced
- Thyme, cloves
- 2 bay leaves
- Cinnamon, juniper berries
Broth
- 2 liters (8 cups) water
- Bones from the game, with some meat left on
- 1 onion
- 1 carrot
- 1 stalk of celery
- Salt and pepper
Method

Preparation

   1. marinate the boned cubed meat for 24 hours in the marinade;
   2. line a tourtière pan or large cast iron pot with the first layer of pastry;
   3. add a layer of potatoes and some sliced onion; cover with a layer of game and one-quarter of the salt pork;
   4. repeat the process with the second kind of game;
   5. cover with the top crust; seal the edges using milk or water;
   6. cut a circle in the center of the top crust and pour in the broth to reach almost to the top;
   7. cover and bake, covered, at 300°F (160° C) for 3 hours; remove the lid and let the crust brown.

Preparing the broth

   1. place all the ingredients in a saucepan and simmer for 2 hours;
   2. strain; add the strained liquid from the marinade in a proportion of 1 part marinade to 3 parts broth;
   3. correct the seasoning.

Cipaille (Sea Pie)

Art. V. Fur Fort Food - Sea Pie, or Cipaille, by A. Gottfred.

A sturdy meat pie with a historic flavor.

The history of this dish goes back to at least 1747, when Hannah Glasse's cookbook gave the recipe for a 'Cheshire Pork Pie for Sea' consisting of layers of salt pork, meat, and potatoes. The recipe, with a myriad of variations, shows up in American cookbooks from 1796 and 1824 as well.

There is a traditional Quebec layered meat pie called cipaille (pronounced 'sea pie'). The similarity between the two meat pies probably is no coincidence! There are also very similar pies are called cipâtes and six-pâtes.

The recipe below takes a lot of preparation and baking time (two days in total, including six hours of baking), but if you use pre-cubed pork & beef stew meat and boneless chicken breasts, and instant biscuit mix for the pastry, you can really cut down on the time you spend in the kitchen. If you have game, then by all means substitute duck, goose, moose, deer, elk, &c. for the other meats. This recipe is quite large, so I have included ingredient lists for two versions, one to serve six or seven, the other to serve twelve to fourteen. Be warned : you will need one or two very large casseroles to cook this dish, even if you're doing the smaller recipe.

If you'd rather not spend time at a rendezvous doing the cooking, you can make cipaille in advance and take it with you to serve at room temperature. I understand that some Dutch ovens can be used as a casserole dish inside your home oven. Pre-baked meat pies are also handy if you have the bad luck to be under a ban on outdoor campfires, which was the situation in many parts of the country at various times this year.

Six-Pâtes

To serve 6-7 :

1 lb. (454g) pork, cubed

1 lb. (454g) beef, cubed

1 rabbit or 1 turkey drumstick

1 chicken leg

2 chicken breasts

1 tsp. salt

1/4 tsp. pepper

1 large onion, chopped

1/4 tsp. summer savoury

2-3 slices salt pork

 

To serve 12-14 :

2 lb. (900g) pork, cubed

2 lb. (900g) beef, cubed

2 rabbits or 2 turkey drumsticks

2-3 chicken legs

4 chicken breasts

2 tsp. salt

1/2 tsp. pepper

2 lg. onions, chopped

1/2 tsp. summer savoury

4-5 slices salt pork

The day before : Remove bones from chicken, rabbits, turkey. Reserve bones, and cube meat. Mix meat, onions, salt, pepper, and savoury; cover, & refrigerate for 12 hours. Place bones in small pot; add 1 chopped onion, salt, pepper, & cold water to cover. Simmer for two hours. Strain stock, and refrigerate until needed.

The same day : Make pastry. Combine 3 cups flour, 2-3 1 tbsp. baking powder, & 1/2 tsp. salt. Cut in 2-3 tbsp. butter, margarine, shortening, or lard. Stir in 1/2 cup milk; mix thoroughly. Divide pastry dough in half. Roll out half of pastry on lightly floured surface. Cut into 1-inch squares. Roll out remaining pastry for top crust.

At last, you're ready to make the pie. Fry salt pork slices in oven-proof casserole dish (or put dish in 400°F oven for 5-10 minutes, to cook salt pork). Remove pork slices; put a layer of meat in the hot fat, and pour in half the stock. Cover with a layer of pastry squares, leaving a little space between the squares. Add remaining meat, pour in the rest of the stock. Cover completely with top crust; cut one or two 1" wide circles in the center of the top crust to let steam out. (If you have any leftover crust, put it in the fridge until the final half hour of baking; roll it out, cut in squares & bake with cipaille for the last 10-20 minutes). Bake at 400°F for 45 minutes, then reduce heat to 350°F and bake for five more hours. Keep a close eye on the level of liquid in the casserole ; if it seems to be drying out (no steam coming through the top crust), add water, beef broth, or chicken broth through the hole in the top of the pastry.

Greek Chicken Tortilla Burger

Greek Chicken Tortilla Burger
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By Greg Engelhardt

INGREDIENTS:

• 1 cup crumbled feta cheese
• 3 large ripe tomatoes, diced
• 1 large hot house cucumber, diced
• ½ small red onion, diced
• 1 cup halved and pitted calamata olives
• ½ cup Greek vinaigrette
• 4 8-ounce boneless and skinless chicken breasts, sliced lengthwise into 3 pieces
• Coarse sea salt and coarsely ground black pepper
• 2 cups Panko Japanese bread crumbs
• 2 cups Canola oil
• 6 12-inch round flour tortillas, cut 2 into 6 triangles

METHOD:

In a bowl, combine the feta, tomato, cucumber, onion, olives and vinaigrette.

Season the chicken with salt and pepper, and coat with the bread crumbs. Heat the oil in a deep skillet over medium heat. Fry the triangle tortillas until crisp. Drain on paper towels. Season with salt. Fry the 4 remaining whole tortilla shells until golden and crisp. Drain on paper towels. Discard most of the oil. Add the chicken to the same skillet and cook until golden and cooked through.

To serve, place a tortilla shell on each plate. Top with the chicken, salad, and tortilla chips.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 20 minutes

Cook time: 25 minutes

Round Out the Meal:
With Greek pasta salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Chardonnay.

Curried Caribbean Grouper

Curried Caribbean Grouper
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By Allen Susser

INGREDIENTS:

• 8 scallions, finely chopped
• 1 Tablespoon chopped thyme
• 2 cloves garlic, finely chopped
• ¼ teaspoon minced scotch bonnet pepper
• Juice of 2 limes
• 4 6-ounce grouper steaks
• 4 Tablespoons olive oil
• 1 sweet onion, diced
• 1 Tablespoon curry powder
• 1 ½ cups coconut milk
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• 2 Tablespoons chopped cilantro

METHOD:

In a medium-sized stainless steel bowl, combine the scallions, thyme, garlic, pepper and lime juice. Add the fish, and marinate for 20 to 30 minutes.

Heat 2 Tablespoons oil in a heavy-bottomed skillet over medium heat to smoking. Add the onions and cook until caramelized. Add the curry powder and cook for another 2 minutes. Push the mixture to one side of the pan. Add the remaining 2 Tablespoons oil and the fish. Cook about 3 to 4 minutes per side, until golden brown. Add the remaining marinade liquid, coconut milk, salt and pepper, and bring to a simmer. Cook until fish is cooked through. Serve fish with sauce, and sprinkled with cilantro.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 30 minutes

Cook time: 20 minutes

Round Out the Meal:
With Cinnamon Spiced Rice (recipe below).

Kid Friendly:
Omit the Scotch Bonnet pepper.

Wine Pairing:
A Sauvignon Blanc.

Cinnamon Spiced Basmati Rice

• 2 Tablespoons olive oil
• 5 whole cloves
• 2 cinnamon sticks
• 16 whole black peppercorns
• 1 1/2 cups basmati rice, rinsed under cold water
• 3 cups water
• 2 teaspoons kosher salt
• 3 Tablespoons raisins
• 3 Tablespoons chopped cilantro

Heat oil in a sauce pot. Add the cloves, cinnamon and peppercorns, and cook about a minute. Add the rice, water and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and add the raisins and cilantro. Cover and let rest 5 minutes before serving.

Baby Salad Greens With Sweet Potato Croutons and Stilton

By MARTHA ROSE SHULMAN

Sweet potatoes contrast beautifully here with the pungent Stilton. Other cheeses that work for this salad are goat cheese and feta.

For the salad:

1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice

1 tablespoon extra virgin olive oil

1 6-ounce bag baby salad greens

1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives

2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)

For the dressing:

1 tablespoon fresh lime juice

1 teaspoon balsamic vinegar

1/2 teaspoon Dijon mustard

1 small garlic clove, minced

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil

1/4 cup buttermilk

1. Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.

2. In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.

3. Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.

4. Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.

Yield: Serves 4

Advance preparation: You can steam the sweet potatoes and make the dressing several hours ahead.

Shopping List Spoon

Risotto With Pear, Pecorino, and Balsamic Vinegar

Goose
pecorino cheese
Carnaroli rice (or arborio)
1 pear

2 (12-ounce) hanger steaks

2 juniper berries
8oz bacon
3 cans red beans
lard
prosciutto (if pizza)

O'Marsh's
Red wine
1 medium red cabbage
1/2c raisins
orange
blackberry jam
ricotta cheese
2c brussels sprouts
3cans red beans drained
2 ancho chilies
2 parsnips
2 carrots
2 celery ribs
1 med zucchini
1 yellow squash

Vegetarian Red Bean Stew

Vegetarian Red Bean Stew
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By Mary Sue Milliken and Susan Feniger

INGREDIENTS:

• 1/3 cup olive oil
• 1 1/2 medium white onions, diced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, crushed
• 3 cans red beans, drained
• 1 quart water or vegetable stock
• 2 ancho chiles, wiped clean, stemmed, seeded and lightly toasted*
• 2 medium parsnips, peeled and cut into 1/2-inch chunks
• 2 medium carrots, peeled and cut into 1/2-inch chunks
• 2 celery ribs, peeled and cut into 1/2-inch chunks
• 1 medium zucchini, trimmed and cut into 1/2-inch chunks
• 1 medium yellow squash, trimmed and cut into 1/2-inch chunks

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with the salt and pepper until golden, 10 to 15 minutes. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released.

Add the beans, water, toasted anchos, parsnips, and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the celery, zucchini and yellow squash. Simmer until all the vegetables are soft, about 15 minutes longer. Remove and discard any chile skin that floats to the top. Taste stew and season with salt and pepper as necessary.

*Dried chiles such as anchos are lightly toasted just to soften and develop flavor but never to blacken. Place over a low gas flame or on the grill and heat a few seconds on each side, just until soft.

Adapted by StarChefs.com

Yield: 4 to 6 Servings

Round Out the Meal:
Serve with Spinach Salad with Limed Pepitas and Pomegranate(recipe follows).

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Bohemia beer

Spinach Salad with Limed Pepitas and Pomegranate

• 1/2 cup pepitas or pumpkin seeds, raw and unsalted
• 2 Tablespoons lime juice mixed with 1/2 teaspoon salt
• 1/2 large jicama, peeled
• 3/4 pound baby spinach, washed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 cup crumbled feta
• 1/2 cup pomegranate seeds

In a small, dry frying pan over medium heat, toast the pepitas until golden brown. Remove from heat, add the lime juice, and shake vigorously. Cook, shaking often, until the pan is dry and cool.

Slice the jicama into 1/8-inch slices and then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach. Whisk the salt, pepper, vinegar, and olive oil together in a small bowl and drizzle over the salad. Add the pepitas, feta, and pomegranate seeds and toss well. Serve immediately.

Lavender Chicken With Barley Risotto

Lavender Chicken With Barley Risotto
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By Jesse Llapitan

INGREDIENTS:

• 4 boneless chicken breasts
• 4 Tablespoons dry lavender
• 6 Tablespoons pumpkin blossom honey
• 1 Tablespoon lemon zest
• 1 Tablespoon orange zest
• Juice of 1 lemon, divided
• 6 Tablespoons extra virgin olive oil, divided
• 6 cups chicken broth, divided
• Salt and pepper
• 8 Tablespoons unsalted butter, divided
• 3 cloves garlic, chopped
• 2 cups barley
• 1 cup Grana Padano Cheese
• 1 cup basil, chopped (Chef Llapitan prefers baby opal basil.)

METHOD:

In a bowl, toss together the chicken with the lavender, honey, lemon and orange zests, and the juice of half a lemon. Heat 2 Tablespoons oil in a skillet over medium high heat. Sear each breast for 3 to 5 minutes per side, or until cooked through. Remove to a plate with a paper towel.

Return skillet to low heat. Add ¼ cup chicken stock and whisk in 4 Tablespoons butter. Season to taste with salt and pepper. Reserve.

Heat 2 Tablespoons oil in a medium sauce pot over medium heat. Add garlic and barley. Cook for 1 to 2 minutes, stirring with a wooden spoon to coat the barley with oil. Add the remaining broth, 1 cup at a time, constantly stirring. When barley is tender and not chewy, add cheese and remaining butter. Season with salt and pepper. Keep warm.

Serve ½ cup risotto per plate. Top with a breast of chicken. Sprinkle with basil, remaining oil and remaining lemon juice. Drizzle the sauce around plate.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With assorted mixed lettuces, dried cranberries and champagne vinaigrette.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Napa Valley Chardonnay (Chef Llapitan's favorite is the Cake Bread Cellars 2002 Reserve).

Spaghetti Alla Chitarra With Brussels Sprouts, Bacon and Ricotta Cheese

Spaghetti Alla Chitarra With Brussels Sprouts, Bacon and Ricotta Cheese
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By Missy Robbins

INGREDIENTS:

• 1 pound fresh spaghetti
• Salt and pepper
• 8 ounces bacon, julienned
• 2 Tablespoons olive oil
• 2 cups Brussels sprouts, julienned
• 1 cup chicken broth
• 2 Tablespoons butter
• ½ cup ricotta cheese

METHOD:

Bring a large pot of salted water to boil. Add the pasta and cook for 1 to 2 minutes until tender.

Meanwhile in a large saucepan over medium heat, render the bacon until crispy and set aside. Add the oil. Add the Brussel sprouts and quickly saute. Add the pasta, chicken broth and 1 cup of the pasta water. Cook over low heat for about 2 minutes. Remove from the heat and toss in the butter. Add the reserved bacon and toss. Season with salt and pepper.

Divide among 4 warmed plates and top each portion with a dollop of ricotta.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With a crisp green salad.

Kid Friendly:
Substitute petite peas instead of the Brussel sprouts.

Wine Pairing:
An Italian white such as the 2004 Lagrein Rosato

Grilled Hanger Steak With Red Cabbage Confit

Grilled Hanger Steak With Red Cabbage Confit
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By Frank Brunacci

INGREDIENTS:

Hanger Steak:
• 1/4 cup olive oil
• 1 Tablespoon lemon juice
• 2 Tablespoons red wine
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 (12-ounce) hanger steaks

Red Cabbage Confit:
• 2 Tablespoons butter
• 1/2 medium head red cabbage, core removed and leaves finely shredded, about 7 cups
• 1 cup finely chopped onion
• 1/2 cup raisins
• 5 crushed black peppercorns
• 2 juniper berries
• Bouquet garni (parsley sprigs, thyme sprigs and a bay leaf tied in a bundle with butcher's twine), optional
• 1/2 cup red wine
• 1/2 cup red wine vinegar
• 1/3 cup grenadine, optional
• 1 (3-inch) piece orange zest
• 2 Tablespoons blackberry jam

METHOD:
Preheat grill or broiler. Combine olive oil, lemon juice, red wine, salt and pepper in a resealable plastic bag. Marinate steaks at room temperature for 20 minutes (or up to 24 hours in the refrigerator) while you prepare the red cabbage confit.

Melt butter in a large, deep skillet over moderately high heat. Add the shredded cabbage, onion, raisins, black peppercorns, juniper berries and bouquet garni and cook and stir until cabbage is wilted, about 10 to 15 minutes. Add red wine, red wine vinegar, grenadine, orange zest and blackberry jam. Bring to a boil, then reduce heat to medium and cook until liquid is reduced and cabbage is tender and glazed. Remove the bouquet garni and orange peel. Season cabbage with salt and black pepper to taste. (Keep warm while steaks cook.)

Remove the steaks from the marinade. Season with kosher salt and pepper. Grill the steaks on a lightly oiled rack for about 5 minutes on each side for medium rare. Remove from the grill and let the meat rest for 5 to 7 minutes. Slice the hanger steaks against the grain and serve with the cabbage.

Adapted by StarChefs.

Yield: 4 Servings

Round Out the Meal:
With celery root and potato puree.

Kid Friendly:
This recipe is kid friendly!

Wine Pairing:
A spicy, not-too-full-bodied red such as the Cline Cellars "Red Truck" 2003, a good value blend from California.

Crunchy Granola

Crunchy Granola
Time: 40 minutes

6 cups rolled oats (not quick-cooking or instant)
2 cups mixed nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews.
1 cup dried unsweetened shredded coconut, optional
1 teaspoon ground cinnamon, or to taste
Dash salt
1/2 to 1 cup honey or maple syrup, or to taste
1 cup raisins or chopped dried fruit, optional.

1. Preheat oven to 350 degrees. In a bowl, combine oats, nuts and seeds, coconut, cinnamon, salt and sweetener. Place on a sheet pan and put in oven. Bake for 30 minutes or a little longer, stirring occasionally. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.

Shopping List Banana

O'Marsh
3 ripe tomatoes
8oz tuna in olive oil
red bell pepper
red onion
jalepneo
2 heads broccoli
leek
lots of parsnips
1 cup diced pears
1 cup heavy cream
1 pint cream

Goose
4 8oz chicken breasts
pumpkin (3lb)

Roasted Pumpkin Soup

Roasted Pumpkin Soup
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By Vicky McCaffree

INGREDIENTS:

• 3 pound sugar pumpkin or small pumpkin, halved and seeded
• 3 Tablespoons olive oil
• 1 ½ cups onion, chopped
• 1 large leek, white part only, sliced
• 1 small parsnip, peeled and chopped
• 1 bay leaf
• 2 large thyme sprigs
• 1 whole clove
• 6 cups chicken stock
• 1 Tablespoon sherry vinegar
• 1 cup heavy cream
• Salt and fresh ground pepper, to taste
• ½ cup toasted pumpkin seeds, hulled

Method:
Preheat oven to 400°F. Lightly rub the cut side of the pumpkin with olive oil and place cut side down on a baking sheet. Bake about 50 minutes or until fork tender. When cool enough to handle, scoop out the pulp. There should be about 4 cups.

In a medium saucepan heat the olive oil over medium low heat and add the onions, leek and parsnip and cook until soft. Add the pumpkin, herbs, spices and stock and bring to a boil. Reduce to a simmer and cook about 20 minutes.

Puree soup in a blender and return to the pan. Add sherry vinegar and cream. Simmer for about 5 minutes and season to taste with salt and freshly ground pepper. Garnish with toasted pumpkin seeds.

Yield: 6-8 Servings

Round out the Meal:
With peasant bread and a watercress salad with dried cranberries and pumpkin seeds for a vegetarian dinner. For a heartier meal, serve a charcouterie plate with a variety of salamis and cheeses.

Wine Pairing:
A nutty wine such as the Lustau "Peninsula" Palo Cortado Sherry

Chicken With Soy Sauce Braised Eggplant and Broccoli

Chicken With Soy Sauce Braised Eggplant and Broccoli
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By Greg Johnson

INGREDIENTS:

• 4 Tablespoons extra virgin olive oil
• 1 medium eggplant, medium diced
• 1 red onion, medium diced
• 5 cloves garlic, sliced
• 1 jalapeno, sliced
• 2 heads broccoli, cut into small florets
• Salt and pepper
• 1 cup water
• 2 cups soy sauce
• 4 8-ounce chicken breasts
• ¼ cup pine nuts

METHOD:

Preheat oven to 350°F. Heat 2 Tablespoons oil in a large skillet over high heat. Add the eggplant and cook until browned. Reduce the heat to medium. Add the onion, garlic and jalapeno, and sweat until tender. Add the broccoli and season with salt and pepper. Add the water and cook for 5 minutes. Add the soy sauce and cover.

Heat the remaining 2 Tablespoons oil in an ovenproof skillet. Add the chicken and sear. Finish in the oven, about 20 minutes.

When broccoli is tender, remove the cover and reduce the liquid. (The vegetables should be completely soft.) Sprinkle with the pine nuts, salt and pepper. Serve with the chicken.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 20 minutes

Round Out the Meal:
With steamed rice.

Kid Friendly:
Omit the jalapeno.

Beverage Pairing:
A Sapporo Lager.

Shopping List Green

Tuesday: Red Lentil Soup
Wed: Roasted Chicken Breast
Thurs: Angel Hair Pasta and Vegetable Ribbons
Fri: Slow-cooked salmon (p. 180)
Sat: Craig Brown burgers

Goose
3 6oz, skin on boneless chicken breasts
4 6oz center cut salmon fillets, 1 1/4 inches thick at thickest point, skin on
1 bay leaf

Market
baby beets
1 cup mushrooms + 16 musrooms
1lb tomatoes

Georgetown Market/Good Earth
1c red lentils
flour


OMalia's/Saraga
Cilantro
1 lb baby carrots
* Carrots
Tomato paste
salads
feta
butter
leeks
6 lg yukon gold potatoes
1/4c minced plus 2 shallots
celery
lemongrass
scallions
lime
angel hair pasta
burger buns
* onion

enoki mushrooms

Re: Roasted Chicken Breast Over Roasted Carrot and Beet Salad With Feta

Leek Whipped Potatoes
Thinly slice the white of the leeks, sweat until tender in 4 TB unsalted butter, add the cream, season with salt and simmer for 30 minutes. Puree and reserve until potatoes are done. Cut the peeled potatoes into chunks and cook in boiling salted water 20 – 30 minutes until very tender. Strain and allow to dry for a minute or two, then combine with the leek puree and whip until fluffy. Verify seasoning, add salt as necessary and keep hot.

Roasted Chicken Breast Over Roasted Carrot and Beet Salad With Feta

Roasted Chicken Breast Over Roasted Carrot and Beet Salad With Feta
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By Hugh Acheson

INGREDIENTS:

• 3 6-ounce skin-on, boneless chicken breasts
• 1 cup plus 3 Tablespoons extra virgin olive oil
• Salt and pepper
• 1 pound baby carrots
• 1 pound baby beets
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 2 teaspoons sherry vinegar
• 1 teaspoon toasted cumin seed
• 1 Tablespoon finely chopped mint
• � pound crumbled feta (Chef Acheson prefers Valbreso)
• 1 cup pulled flat leaf parsley leaves

METHOD:

Preheat oven to 425�F. Heat 2 Tablespoons oil in an ovenproof skillet over medium-high heat. Season the chicken with salt and pepper, and place in the skillet, skin side down. Cook for 5 minutes, turn flip over and cook for 2 more minutes. Finish cooking in the oven until done, about 12 minutes. Let sit for at least 5 minutes before slicing.

Cook carrots in a sauce pot of salted boiling water for 1 minute. Shock in ice cold water and drain. Toss with � Tablespoon oil, season lightly with salt and pepper and place on a baking sheet. Roast in the oven for 15 minutes.

Place the beets in a sauce pot of cold water. Bring to a boil, add a half teaspoon of salt and simmer until the beets are tender, about 20 minutes. Strain and peel (It is easiest to peel the beets while they are still warm). Toss the beets in � Tablespoon oil. Place on a baking sheet and roast in the oven for 15 minutes.

In a small bowl, whisk together the mustard and the remaining 1 cup oil. Add the lemon juice and vinegar. Add the cumin seed, mint, salt and pepper.

In a large bowl, combine the carrots, beets, feta, parsley and vinaigrette.

To serve, place the salad on each plate and top with the sliced chicken.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 20 minutes

Cook time: 25 minutes

Round Out the Meal:
With leek whipped potatoes.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Vinho Verde.

Ciabatta and Mozzarella Sandwich With Bacon, Tomatoes, and Egg

Ciabatta and Mozzarella Sandwich With Bacon, Tomatoes, and Egg
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By Giuseppe Tentori

INGREDIENTS:

• 6 8-inch ciabatta loaves, halved and toasted
• 6 Tablespoons mayonnaise
• 6 large pieces romaine
• 6 large slices Buffalo mozzarella
• 8 plum tomatoes, sliced
• 18 slices cooked bacon
• 8 eggs, scrambled

METHOD:

Coat each half of the bread with the mayonnaise. Top the bottom half of each loaf with a piece of lettuce, a slice of cheese, tomato slices, 3 slices per bacon and some egg. Top with other half of the loaf, and slice in half.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 10 minutes

Round Out the Meal:
With sauteed potatoes.

Kid Friendly:
This is kid friendly!

Beverage Pairing:
A New Belgium Sunshine Wheat beer.

Pumpkin Risotto

Pumpkin Risotto
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By Steve Mannino

INGREDIENTS:

• 4 Tablespoons butter
• 1 yellow onion, finely chopped
• 2 cups Arborio rice
• 1 cup pumpkin puree
• 3 Tablespoons sugar
• ¼ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 5 cups chicken stock
• ¾ cup grated parmigianno regianno
• Salt

METHOD:

Melt the butter in a 4 or 5 quart saucepan over medium heat. Add the onion and cook until translucent. Add the rice, and cook, stirring frequently, for 3 minutes. Add the pumpkin puree, sugar, cloves and cinnamon and cook for about 1 minute. Add about 1/2 to 3/4 cup broth, and cook, stirring constantly, until the liquid has been absorbed. Add another 1/2 to 3/4 cup broth, and cook until the liquid has been absorbed. Keep adding broth and cooking until absorbed. The rice will be done when it has a little bite left to it, but not a crunch. Season with the cheese and salt.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 20 minutes

Cook time: 25 minutes

Round Out the Meal:
With grilled chicken breast.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Sauvignon Blanc.

Shopping List Skyscraper

Endicott Chicken Spiedies
Cumin-Scented Pork Tenderloin With Butternut Squash and Sherry Vinegar Sauce
White Bean and Escarole Soup

MARKET
1 Butternut squash
green beans
garlic
italian bread
sweet corn
onion

GOOSE
1/4 tsp ground cin.
1/8 tsp. ground nutmeg
6 8oz pork tenderloins
3lbs chicken breast  (chicken?)
6oz pancetta, big pieces
rosemary
sage
cumin
majoram
oregano
thyme


OMALIAS/TJ
chicken stock/broth (3qts)
canola oil
lemons
escarole

Endicott Chicken Spiedies

Endicott Chicken Spiedies
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By Christopher Nugent

INGREDIENTS:

• 1 cup corn oil
• 1/3 cup cider vinegar
• 4 Tablespoons lemon juice
• 2 Tablespoons chopped garlic
• 2 Tablespoons chopped parsley
• 2 teaspoons chopped marjoram
• 2 teaspoons chopped oregano
• 1 teaspoon thyme leaves
• ½ teaspoon paprika
• 1 Tablespoon coarse salt
• 2 teaspoons black pepper
• 3 pounds boneless and skinless chicken breast, cut into 1-inch square pieces
• 12 slices fresh Italian bread

METHOD:

Preheat grill. In a large bowl, combine the first eleven ingredients. Add the chicken and let marinate for 30 minutes (The chicken can be marinated overnight as well). Thread the chicken onto skewers and grill 3 to 4 minutes per side. Serve on the bread slices.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 30 minutes

Cook time: 10 minutes

Round Out the Meal:
With grilled sweet corn.

Kid Friendly:
This is kid friendly!

Beverage Pairing:
A summer ale such as Samuel Adams.

Meat Quesadilla With Avocado Cilantro Cream

Meat Quesadilla With Avocado Cilantro Cream
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By Graham Brown

INGREDIENTS:

    * 1 1 /2 pounds lean beef, cut into cubes (Chef Brown also uses venison in this dish)
    * 2 Tablespoons Mexican or Cajun spice rub
    * 2 Tablespoons vegetable oil
    * 1 zucchini, thinly sliced
    * 1 red pepper, thinly sliced
    * 1 yellow pepper, thinly sliced
    * 1 large red onion, thinly sliced
    * 2 hot chilies, seeded and thinly sliced
    * ¼ cup sour cream
    * 1 ripe avocado, cubed
    * 1 cup cilantro leaves
    * Juice of 2 limes
    * ½ teaspoon lime zest
    * 8 soft shell tortillas
    * 6 Tablespoons grated cheddar cheese
    * ½ cup tomato salsa (Chef Brown prefers spicy Mexican style)



METHOD:

Preheat oven to 400∞F. Dust meat with spice rub and let stand for 15 minutes. Heat 1 Tablespoon oil in a skillet. Add the meat and cook 2 to 3 minutes. Remove the meat, add the remaining 1 Tablespoon oil, zucchini, red pepper, yellow pepper, onion and chilies, and saute until soft.

To make the avocado cream, in a blender, combine the sour cream, avocado, cilantro, lime juice, and lime zest until smooth.

To serve, combine the meat and vegetables on each tortilla. Top with the cheese. Top with another tortilla. Toast in the oven for 3 minutes. Serve with the avocado cream and salsa.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 25 minutes

Cook time: 10 minutes

Round Out the Meal:
With yellow rice and beans.

Kid Friendly:
Omit the hot chilies.

Wine Pairing:
A Merlot.

Shopping List 9-3-08

Chai Tea Short Ribs w/ Fire Roasted Corn on the Cob (p. 84, Dine) RI
Cast-iron Salmon (p. 85, Dine)
Pasta With Artichoke and Prosciutto Crema
PIzza


MEAT
RI  2 racks short ribs, St. Louis style cut
1/2lb bacon rough chopped (blueberry beans)
2oz prosciutto

PRODUCE
Corn (ri)
Peaches (ri)
parsley
garlic
onion
shallots

CHEESE


SPICES
Bay leaves (ri)
1/4 cup smoked paprika (ri)
1/8 cup granulated garlic (ri)
black peppercorns
4 tbsp chili powder
4 tbsp cinnamon
4 tbsp nutmeg
1/4 tsp dry mustard

MISC
heavy cream
RI    Chai tea
Lavender blossoms
Oranges
Beer
Ketchup
2 cups navy beans
white wine
chicken stock

2008-08-24 Shopping List

Tomato-melon gazpacho with grilled chicken (p. 24)
Classic Burgers
Cedar Plank Salmon
Curried Sauteed Chicken Chunks (p. 261/106)
Sweet Corn Soup with Avocado Cream and Cilantro (p. 180, Sunday)
 

PRODUCE
1 small onion, finely chopped
Flat leaf parsley
Boston lettuce
1 tomato/cucumber
Garlic
8 tomatoes
4 zucchini
1 lemon
1 3lb cantaloupe
2 cilatnro
lemongrass
ripe but not mushy mango
1 cup Yukon Gold potato
1 yellow onion
6 ears corn
1/2 jalepeno
1/2 large avocado

MEATS
1 ¼ pounds ground beef, preferably well-marbled shoulder and not too finely ground
4 breasts chicken
1lb boneless skinless chicken

CHEESE
2oz Gruyère or Emmenthal cheese, cut into ¼-inch dice (optional)
8oz mozzarella

BREAD
Sourdough bread

MISC
2 cups Canned unsweeted or fresh coconut milk
salted peanuts or cashews
banana leaves
Dried Arbol Chilies
creme fraiche

SPICES
1 star anise
6 cardamom pods
coriander seeds
mace pieces or ground mace
fengugreek
white peppercorns
tumeric
cayenne pepper
red pepper flakes
sesame seeds

Warm Shredded Chicken Salad

Warm Shredded Chicken Salad
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By Mary Sue Milliken and Susan Feniger

INGREDIENTS:

• ½ cup extra virgin olive oil
• 2 Tablespoons lemon juice plus ½ lemon
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 5 large bunches watercress, torn into bite-sized pieces
• ½ cup dark sesame oil
• 2 Tablespoons plus ½ cup peanut oil
• ¼ cup soy sauce
• 3 Tablespoons freshly grated ginger
• 1 Tablespoon cornstarch
• 6 6-ounce boneless, skinless chicken breasts, sliced in to 3-inch by ½-inch strips
• 2 ripe California avocados, halved, seeded, peeled, and thinly sliced lengthwise

METHOD:

To make the watercress salad, in a bowl, whisk together the olive oil, 2 Tablespoons lemon juice, salt and pepper. Add the watercress and toss with dressing.

In a bowl, combine the sesame oil, 2 Tablespoons peanut oil, remaining lemon juice, soy sauce, ginger, cornstarch, and chicken. Let marinate for at least 20 minutes, but no longer than 30 minutes.

Arrange the watercress salad on 6 serving plates and chill in the refrigerator.

Heat remaining ½ cup peanut oil in a large cast-iron skillet. Fry the chicken until dark golden brown and crisp, about 1 minute per side per strip.

To serve, arrange about 8 hot chicken strips on each salad in a spoke pattern and avocado slices.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 30 minutes

Cook time: 15 minutes

Round Out the Meal:
With Spicy Soba Noodles (recipe below).

Kid Friendly:
This is kid friendly!

Beverage Pairing:
A green tea.

Spicy Soba Noodles

• 1/2 cup soy sauce
• 1 Tablespoon molasses
• 1/4 cup dark sesame oil
• 1/4 cup tahini
• 1/4 cup brown sugar
• 1/4 cup chili oil
• 3 Tablespoons balsamic or red wine vinegar
• 1/2 bunch scallions, thinly sliced
• Salt
• 1/2 pound Soba or Japanese buckwheat noodles

Place soy sauce in a pan over high heat and reduce by half. Turn heat to low, stir in molasses, and warm briefly. Transfer to a mixing bowl, and whisk with the sesame oil, tahini, brown sugar, chili oil vinegar, scallions, and salt.

Cook noodles in salted boiling water until al dente, about 3 minutes. Drain and toss under cold running water, then drain again. Combine the noodles with the sauce.

Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

By Jeff O'Neill

INGREDIENTS:

     4 8-ounce chicken breasts with wing bone, pounded to ½-inch thick
     4 Tablespoons extra virgin olive oil
     Sea salt and freshly ground pepper
     4 large beets, roasted, peeled, and diced
     1 cup grapeseed oil
     ¼ cup red wine vinegar
     2 Tablespoons honey
     12 ounces farmers cheese, sliced into ¼-inch slices
     ½ pound baby arugula
     ¼ cup peanut oil (Chef O'Neill prefers Domaine de Provence roasted African)
     1 cup chopped toasted cashews



METHOD:

Preheat grill. Brush the chicken with the extra virgin olive oil, and season with salt and pepper.

In a blender, combine 1 beet with the grapeseed oil, vinegar, honey and salt, and blend until emulsified.

Grill the chicken until an internal temperature 165°F. Place on plates, and top each with the cheese, remaining 3 beets, and arugula. Drizzle with the peanut oil and the reserved vinaigrette. Sprinkle with the cashews.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 20 minutes

Cook time: 10 minutes

Round Out the Meal:
With taro chips.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A 2005 Volnay Latour.

Classic Andalusian Gazpacho

Classic Andalusian Gazpacho

Adapted from The Greatest Dishes: Around the World in 80 Recipes © 2004 by Anya Von Bremzen. Published by HarperCollins.

Serves 6

A fruity Spanish olive oil, preferably from Andalusia, is important, as is a good sherry vinegar, preferably aged. Both can be found at specialty groceries or mail-ordered (see Resources). If you can spare the time, garnish the gazpacho with tiny bread croutons fried in olive oil.

    * Four 1-inch-thick slices day-old coarse country bread from a round loaf, crusts removed, torn into small pieces

    * 3 pounds ripest, most flavorful tomatoes possible, washed and quartered (do not use Beefsteak tomatoes)

    * 4 tablespoons good-quality sherry vinegar, preferably aged

    * 3 medium garlic cloves

    * Small pinch of cumin seeds or ground cumin

    * Coarse sea salt

    * 2 firm medium-sized Kirby (pickling) cucumbers, peeled

    * 1 medium green bell pepper, cored and seeded

    * 1 medium red bell pepper, cored and seeded

    * One quarter of a medium red onion, peeled

    * 1/2 cup fragrant, fruity extra-virgin Spanish olive oil, preferably from Andalusia

    * 1/2 cup bottled spring water, or more to taste

      Garnish

    * 2 to 3 tablespoons each finely diced cucumbers, peeled green apples, slightly

      underripe tomatoes, and green bell peppers

    * Slivered young basil leaves

1. Place the bread in a large bowl, and squeeze out the seeds and some of the juice from the tomatoes over it. Crumble and massage the bread with your fingers. Add 1 tablespoon of the vinegar and let it soak for 5 to 10 minutes.

2. Using a mortar and pestle, pound the garlic to a paste with the cumin and 1/2 teaspoon of salt.

3. Transfer the bread mixture to a food processor along with the garlic paste, and process until completely smooth. Leave this mixture in the food processor while preparing the next step.

4. Chop the tomatoes, cucumbers, red and green peppers, and onion into medium dice. Place the vegetables in a bowl, stir in three large pinches of salt, and let stand for 15 minutes so that the tomatoes throw off some liquid.

5. Working in three batches, process the vegetable mixture in a food processor until as smooth as possible, adding a third of the olive oil to each batch. (The first batch will be processed with the bread mixture.) Transfer each finished batch to a sieve set over a large bowl.

6. Pass the gazpacho through a sieve, pressing on it with the back of a wooden spoon. Whisk in the remaining 3 tablespoons vinegar and the water. Adjust salt to taste. Chill the gazpacho for at least 3 hours before serving. (If making the gazpacho a day ahead, add the garlic 2 to 3 hours before serving, lest it overwhelm the other flavors.) Serve in glass bowls or wine glasses, with the suggested garnishes.

Pork Taquitos

Pork Taquitos
By Jacques Gautier

INGREDIENTS:

1 ½ pounds pork loin
2 Tablespoons kosher salt
1 teaspoon ground annatto seed
1 teaspoon ground cumin seed
1 teaspoon ground chile powder
18 corn tortillas
¼ pound radishes, sliced
¼ bunch cilantro, chopped
2 avocados, sliced
2 limes, cut into wedges

METHOD:

Preheat grill. Rub the pork with the salt and spices. Grill for about 7 minutes, or until desired doneness. Let rest at least 15 minutes before slicing into bite-sized pieces.

Heat a large skillet over medium-high heat. Quickly warm the tortillas in the skillet. Fill each tortilla with pork, radish, cilantro, avocado, and sprinkle with lime juice.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 15 minutes

Round Out the Meal:
With sweet potato fries.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A 2003 Flor de Guadalupe Zinfandel from Baja California, Mexico.

Curried Egg Salad Recipe

Curried Egg Salad Recipe

Use any type of onion you like here, I've done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that.

    5 good quality eggs
    1 1/2 teaspoons curry powder (your favorite)
    3 tablespoons plain yogurt
    2 big pinches of salt

    1/2 small onion, chopped
    1/2 medium apple, chopped
    1/4 cup pecans, toasted and chopped
    1 small bunch of chives, minced

First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

Trout Saltimbocca

Trout Saltimbocca



By Steve Mannino

INGREDIENTS:

    * 5 parsnips, large diced
    * ½ cup heavy cream
    * 9 Tablespoons unsalted butter
    * ¾ cups whole milk
    * Kosher Salt and ground black pepper
    * 4 whole rainbow or brook trout, pin bones and top fin removed
    * 16 sage leafs
    * 8 slices slab bacon
    * 3 Tablespoons vegetable oil
    * 4 Tablespoons capers
    * Juice of 1 ½ lemons
    * 4 Tablespoons chopped Italian flat leaf parsley



METHOD:

Cook the parsnips in a medium saucepan covered with water until tender. Strain and reserve the liquid. Place the parsnips in a blender and fill half way with warm cooking liquid. Add the cream, 1 Tablespoon butter, milk and 2 teaspoons salt. Pulse until smooth and set aside.

Lay the trout open, skin side down on a cutting board. Lay 2 pieces of sage and 1 slice of bacon on each side. Heat the oil in a 10-inch skillet. Add the trout, flesh side down, and cook for 3 minutes, then carefully flip over, being sure to keep the bacon and sage in tact, and cook for another 3 to 4 minutes, until cooked through. Remove the trout from pan. Add the remaining 8 Tablespoons butter and brown. Add the capers, lemon juice and parsley. Season with salt and pepper.

To serve, spoon a quarter of the parsnip puree onto 4 plates, top with the trout and sauce.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 25 minutes

Round Out the Meal:
With butter glazed carrots.

Kid Friendly:
Omit the capers.

Wine Pairing:
A Sonoma Valley Chardonnay.

Minted Peach and Corn Salad

Minted Peach and Corn Salad

This salad comes together quickly, resulting in a fresh, crisp, juicy, altogether irresistible side dish for almost any warm weather meal.  It's best eaten right away, but will keep for a day in the refrigerator.

Dressing:

3 Tbsp. (45 ml.) rice wine vinegar

3 Tbsp. (45 ml.) extra virgin olive oil

1 Tbsp. (15 ml.) agave nectar

juice of 1/2 large lime

1/4 tsp. sea salt, if desired

1/3 cup (80 ml.) chopped fresh mint leaves

Salad:

1.5 cups (375 ml.) corn kernels, fresh (steam lightly if desired) or frozen (defrost but don't cook)

1 medium cucumber, peeled, seeded, cut in quarters lengthwise and sliced

3 large, ripe peaches, washed, pitted and cut into slices

1/3 cup (80 ml.) unsalted cashews, lightly toasted

In the bottom of a large salad bowl, combine all the dressing ingredients and whisk together.  Add the remaining ingredients, toss well, and serve.

SALAD NICOISE

SALAD NICOISE

Stay well fueled on this simple summer salad.

By Vincent Francoual

Photographs by Mitch Mandel

PUBLISHED 07/08/2008

Ingredients:

SALAD

1/2 cup canned tuna in water
1 head Bibb or romaine lettuce
4 hard-boiled eggs, cut into quarters
4 cooked Red Bliss potatoes, cut into quarters
1/2 cup green beans, blanched
4 teaspoons cured black olives
2 ripe tomatoes, cut into six wedges
8 anchovy fillets

DRESSING

2 teaspoons Dijon mustard
3 teaspoons red-wine vinegar
1 cup olive oil
Salt and pepper to taste



How to Make It

To make the salad, arrange Bibb lettuce leaves on the bottom of a bowl.

Place the tomatoes, potatoes, green beans, eggs, and olives all around. In the center, place the tuna and top it with the anchovies.

To make the Dijon-mustard vinaigrette, mix together the mustard, vinegar, salt, and pepper; slowly whisk in the oil. Drizzle four tablespoons of the vinaigrette over the salad.

Serves four.

Summer Vegetable Salad With Figs

Summer Vegetable Salad With Figs
By Barton Seaver

INGREDIENTS:

• 9 medium rutabagas, peeled and chopped
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, sliced
• 3 Tablespoons roughly chopped rosemary
• 1 cup white wine, warm
• 1 cup warm water
• ½ cup dried figs
• 2 Tablespoons butter
• Zest of 1 orange
• 4 ears corn, blanched
• ½ pound green beans, blanched

METHOD:

Blanch the rutabagas in salted boiling water until tender, then drain. Heat oil in a skillet. Add the rutabagas and saute until lightly browned. Add the onions, garlic, and rosemary.

In a small bowl, pour the wine and water over the figs. Add the figs to the rutabagas and 1/4 cup of the liquid. Reduce. Add the butter and orange zest. Add the corn and green beans.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 20 minutes

Round Out the Meal:
With steamed green beans.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Chardonnay.

Martha Stewart's Egg Salad

Martha Stewart's Egg Salad
Recipe #115961
2 ratings
I was looking for something to do with all the hard boiled easter eggs
and wanted a different egg salad, this a recipe she would make for her
daughter. I love the different flavors in this instead of plain egg
salad. I made mine with the mustard powders and another batch with the
cayenne pepper. Hope you enjoy a different twist on this egg salad.
Preparation time does not include time for boiling eggs.
by Pumpkie
4-6
sandwiches
30 min 20 min prep
9        hard-boiled eggs, peeled and chopped
1/3      cup prepared mayonnaise
1        celery rib, diced into small pieces
3/4      teaspoon mustard powder         or 1 teaspoon Dijon mustard
1/4      teaspoon Madras curry powder, optional you can also add cayenne
pepper instead of the mustards if you like a spicey flavor
salt and pepper
1        small radicchio         or arugula leaf, washed and spun dry
8-12     slices whole wheat bread
Not the one? See other Martha Stewart's Egg Salad Recipes
In medium bowl, place eggs, mayonnaise, celery, mustard powder, curry
powder, salt, and pepper and gently mix until combined.
You can toast the bread or leave it untoasted and spread an additonal
layer of mayonnaise on each half of bread. Line half of the slices
with radicchio or arugula leaves. Spread with an even layer of egg
salad. Top with remaining slice of bread.

Soy Glazed Chicken With Bok Choy

Soy Glazed Chicken With Bok Choy


By Sven Mede

INGREDIENTS:

     2 Tablespoons sesame oil
     4 (6-7-ounce) chicken breasts, skin on and boneless
     Salt and pepper
     4 baby bok choy, quartered
     5 ounces daikon radish, peeled into long strips
     2 Tablespoons chopped ginger
     1 (5-inch) piece lemongrass, chopped
     ½ cup soy sauce
     1 cup mirin
     2 Tablespoons chopped cilantro

METHOD:

Preheat the oven to 350°F. Heat oil in an ovenproof skillet. Season the chicken with salt and pepper and add to the skillet, skin side down. Sear for 5 minutes. Flip over and cook for 3 more minutes. Flip over again and finish in the oven, about 10 minutes. Slice the chicken and return to the skillet.

Bring a saucepot of salted water to boil. Blanch the bok choy for about 90 seconds. Shock in ice water. Add the bok choy and daikon to the chicken.

In a small saucepot over medium heat, combine the ginger, lemongrass, soy sauce and mirin to make the glaze. Cook for about 8 minutes. Strain into the skillet with the chicken and simmer for 30 seconds. Then add the cilantro.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 5 minutes

Cook time: 25 minutes

Round Out the Meal:
With cooked green soba noodles.

Kid Friendly:
Add a small amount of cream to the glaze.

Wine Pairing:
A sake, such as Chiyonosono Junmai Ginjo, Secret Power.

Coriander Crusted Salmon With Cilantro Cucumber Chutney

Coriander Crusted Salmon With Cilantro Cucumber Chutney
Serves 6

By Vikas Khanna

INGREDIENTS:

     1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced
     1 ½ cups cherry tomatoes, quartered
     ½ red bell pepper, seeded and cut into 1-inch slices
     3 Tablespoons chopped red onion
     2 Tablespoons chopped cilantro
     2 Tablespoons lime juice
     5 teaspoons vegetable oil
     2 teaspoons honey
     1 teaspoon red pepper flakes
     Salt and freshly ground black pepper
     6 5-ounce salmon fillets
     3 Tablespoons ground coriander
     2 teaspoons garam masala
     Lime wedges for garnish



METHOD:

To make the chutney, in a bowl, combine the cucumber, tomatoes, pepper, onion, and cilantro. In a small bowl, whisk together the lime juice, 3 teaspoons oil, honey, red pepper flakes, and salt. Add to the chutney.

Season the salmon with salt and pepper, coriander, and garam masala. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cook the salmon until opaque, about 4 to 5 minutes per side. Serve with the chutney and lime wedges.

Adapted by StarChefs.com

Prep time: 15 minutes

Cook time: 10 minutes

Round Out the Meal:
With roasted fingerling potatoes.

Kid Friendly:
Go easy on the red pepper flakes.

Wine Pairing:
A Sauvignon Blanc.

From Modern Indian Cooking by Hari Nayak and Vikas Khanna (Silverback Books)

Oven Braised Pork Chops With Red Onions and Pears

Oven Braised Pork Chops With Red Onions and Pears

INGREDIENTS:

     2 cups balsamic vinegar
     3 Tablespoons extra virgin olive oil
     6 cloves garlic, crushed
     4 12-ounce center-cut pork rib chops, about 1 ¼ -inches thick
     1 large red onion, cut into 8 wedges
     Salt and freshly ground black pepper
     2 Bosc pears, peeled, cored, and sliced into 8 wedges
     ¼ cup red wine vinegar
     2 Tablespoons honey



METHOD:

In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup.

Preheat oven to 425°F. Heat the oil in a large, heavy skillet with a flame-proof handle over medium-high heat. Add the garlic and cook until brown, about 2 minutes. Add the pork chops and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic. Flip the pork over, tuck the onion wedges into the pan, and continue cooking until the second side of the pork has browned, about 6 minutes. Season with salt and pepper. Add the pear.

In a small bowl, combine the red wine vinegar and honey. Pour into the skillet and bring to a vigorous boil. Return the garlic, and finish cooking in the oven until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 20 to 30 minutes. Turn the pork once or twice while in the oven.

To serve, place a pork chop in the center of each plate. Top with the onions and pears and the pan juices. Drizzle with the balsamic vinegar around the edges.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:
With apple sauce.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Pinot Noir.

Perfect Guacamole

Perfect Guacamole Recipe

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Ingredients

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Quick Chunky Posole With Tortilla and Avocado

 Quick Chunky Posole With Tortilla and Avocado
By Michael Lomonaco

INGREDIENTS:

     3 Tablespoons olive oil
     3 pounds pork shoulder, cut into 1-inch cubes
     Salt and pepper
     2 onions, chopped (about 1 12 cups)
     2 Tablespoons chopped garlic
     2 Tablespoons ground cumin
     2 Tablespoon canned chipotles with adobo sauce
     ½ cup crushed tomatoes
     2 cups water
     1 large can cooked hominy (about 3 ½ cups), drained, rinsed, and warmed
     ½ cup roughly chopped cilantro
     ½ cup chopped scallions
     1 pint sour cream
     4 to 8 corn tortillas

METHOD:

Heat oil in a Dutch oven or large casserole dish over medium heat. Season the pork with salt and pepper and saute in until brown. Add the onions, garlic and cumin, and cook until onions are translucent. Add the chipotles, tomatoes and water. Bring to the boil and cook for at least 30 minutes, or until pork is cooked through. Add the hominy. Top with the cilantro, scallions, and sour cream. Serve with the tortillas.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 30 minutes

Cook time: 30 minutes

Round Out the Meal:
With guacamole.

Kid Friendly:
Go easy on the adobo sauce.

Beverage Pairing:
Anchor Steam beer.

Grilled Mahi-Mahi With Tomato and Avocado

 Grilled Mahi-Mahi With Tomato and Avocado
Michael Lomonaco

INGREDIENTS:

     1 Tablespoon olive oil
     2 shallots, sliced
     3 cloves garlic, crushed plus 1 clove garlic, finely chopped
     2 Tablespoons toasted coriander seeds
     1 Tablespoon cumin seed
     1 ½ cups dry white wine
     ¼ cup heavy cream
     4 Tablespoons butter, very cold and cut in pieces
     6 6-ounce mahi-mahi fillets
     4 Tablespoons extra virgin olive oil
     Salt and pepper
     2 beefsteak tomatoes, seeded and diced
     2 Tablespoons chopped cilantro
     ¼ cup lime juice
     ½ cup chopped scallions
     1 avocado, peeled, pitted, and diced



METHOD:

Preheat grill. In a saucepan over medium heat, combine the olive oil, shallots, crushed garlic, coriander, cumin and wine, and simmer until only 1/3 cup liquid remaining. Reduce heat to low, add the cream, and cook for 2 minutes. Remove from heat and swirl in the butter. Strain through a fine mesh strainer and keep sauce warm.

Brush the fish with 2 Tablespoons extra virgin olive oil and season with salt and pepper. Grill for about 4 to 5 minutes per side, until golden brown. Remove to a platter to keep warm.

In a bowl, combine the tomatoes, remaining 1 clove finely chopped garlic, cilantro and remaining 2 Tablespoons extra virgin olive oil. Add the lime juice, scallions and avocado. Spoon onto 6 plates. Top with the fish, and drizzle with the sauce.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 25 minutes

Cook time: 20 minutes

Round Out the Meal:
With baked sweet potatoes .

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Beaujolais Villages red.

Grilled Pineapple

Grilled Pineapple

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly squeezed lemon or lime juice
1/2 teaspoon freshly ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface. NOTE: Don't overcook, or they'll turn mushy.

Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Makes 6 servings.

Fiery Tex-Mex Chipotle Cheeseburgers

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34864_PRINT-RECIPE-FULL-PAGE,00.html

Fiery Tex-Mex Chipotle Cheeseburgers
Recipe courtesy Sandra Lee
For Chipotle Mayonnaise:
1 1/2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
3/4 cup mayonnaise (recommended: Best Foods)

For Burgers:
1 1/2 pounds lean ground beef
2 tablespoons Tex-Mex chili seasoning (recommended: McCormick's)
2 teaspoons chipotles in adobo sauce (recommended: La Victoria)
1/4 cup beer of choice
Salt and pepper
2 slices pepper Jack cheese (recommended: Tillamook)
Hamburger buns, toasted
Lettuce, tomatoes, onions
Sliced avocado, optional

NOTE: Chipotle chiles are smoked, dried jalapenos and are often found packed in adobo sauce which is a spicy dark red sauce made from tomatoes and herbs. Chipotles in adobo can be found in the Mexican foods section of the grocery store.

For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside.

In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use.

For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately.

Set up grill for direct cooking over high heat. Brush and oil grill before cooking.

Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done.
Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado, if desired, and a dollop of chipotle mayonnaise.

INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil-lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. Place cheese slices on burger 1 to 2 minutes before done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado (if desired), and a dollop of chipotle mayonnaise.

       
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 4 servings
User Rating:    3 Stars

Cold Brewed Iced Coffee II

Cold-Brewed Coffee

1/2 pound medium ground coffee -- darker roasts or coffee with chicory work best
5 cups cold water

Pour coffee into a deep bowl or pot. Add water, stir to mix and cover. Allow to steep between 8 and 12 hours. Pour mixture through a fine-meshed sieve or coffee filter. Repeat filtering process twice if necessary.

Makes 3 cups coffee concentrate.

To make iced coffee:
Add 1/4 cup coffee concentrate into 12-16 ounce glass. Add 1 cup cold water OR fill the glass with ice cubes. Add 3/4 cup - 1 cup milk of choice and stir.

One batch of concentrate makes 12 servings.

Cold Brewed Iced Coffee

Recipe: Cold-Brewed Iced Coffee

Time: 5 minutes, plus 12 hours' resting

1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Yield: Two drinks.

NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.

Pasta With Asparagus

Pasta With Asparagus



By Jonathan Waxman

INGREDIENTS:

    * 1 pound orecchiette or fusilli pasta
    * 3 Tablespoons olive oil
    * 3 cloves garlic, minced
    * 1 pound cherry tomatoes, halved
    * 1 pound pencil-thin asparagus, trimmed and cut into ½-inch pieces
    * Kosher salt and freshly ground black pepper
    * ½ cup fresh bread crumbs
    * 2 Tablespoons unsalted butter
    * 20 basil leaves, thinly sliced
    * 1 cup grated Italian Fontina cheese (about 4 ounces)



METHOD:

Heat oven to 350°F. Cook pasta in salted boiling water until al dente, then drain, reserving 1 cup of the cooking water.

Heat oil in a large skillet over medium heat. Add the garlic and saute for 2 minutes. Add the tomatoes and asparagus and cook, stirring occasionally, until the asparagus is tender, about 8 to 10 minutes. Season with salt and 1 Tablespoon pepper. Remove from heat and cover to keep warm.

Spread the bread crumbs on a small baking sheet and toast in the oven, stirring occasionally, for 8 to 10 minutes, or until golden. Set aside.

Reheat the asparagus over low heat. Add the butter and toss with the pasta. Add some of the reserved cooking water if needed. Add the basil and toss quickly, then add the cheese. When the cheese has just melted, sprinkle with the bread crumbs.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 15 minutes

Round Out the Meal:
With a tossed green salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Sauvignon Blanc.

From A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs by Jonathan Waxman, published by Houghton Mifflin.

Israeli Couscous Salad w/ Asparagus and Feta

My initial plan was to make this salad using farro, but I couldn't get my hands on any so I turned to the cupboard for a convenient alternative.

I wanted to use a heartier grain or rice and thought Israeli couscous would do the job.  Couscous is really just another form of pasta (it's like really little pasta balls).  The only difference between Israeli couscous and regular couscous is the size. Israeli couscous is bigger and the size makes for a great texture (just be sure to cook your couscous like you would your pasta...al dente!).

This recipe is from one of my bootcamp students (have I ever told you guys that I teach bootcamp?). I was so excited to see that one of the ingredients was asparagus since it is the Food Focus this month!  She made the salad with the farro and loved it, so if you can manage to get your hands on some farro definetly try it!

Another thing I really liked about this recipe is the vinegar.  Sherry vinegar brings a whole new layer of flavor to this salad and I really don't think it would as delicious without it.

*On another note, I decided to a modified cleanse this week.  Basically I'm cutting out caffeine, sugar, meat, dairy, alcohol, and all processed foods.  I think I'll journal the week in food for thought:)!

Ingredients
2 ½ cups cooked Israeli couscous, cooked (barley or farro would work too)
2 bunches of asparagus, trimmed, cut into 1 1/2 –inch pieces
1 pint of cherry tomatoes, halved
1 small red onion, chopped
2 cloves of garlic, minced
¼ cup of dill, chopped
3 tbsp of extra virgin olive oil
¼ cup of Sherry wine vinegar
½ cup of reduced fat feta cheese, crumbled

Serves 6.
Directions
Cook couscous according to package.

Meanwhile, steam asparagus for about 4 minutes or until just tender.  Combine couscous, asparagus, tomatoes, onion, and garlic.

In a small bowl whisk together oil and vinegar and season with salt and pepper.  Add dressing over salad and combine.

Finish by stirring in feta and dill…Enjoy!