Asparagus Soup with Chervil
Cooking the asparagus uncovered helps to preserve its color. If you can't find chervil, substitute half as much Italian parsley.
INGREDIENTS:
2 pounds asparagus
2 tablespoons unsalted butter
1 cup thinly sliced spring onion or leeks, white and pale green part only
1/3 cup Arborio or other short-grain rice
6 cups chicken or vegetable stock, or more as needed
1/4 cup minced fresh chervil
Salt and freshly ground black pepper
Whisked creme fraiche for garnish
INSTRUCTIONS:
Holding an asparagus spear in both hands, bend it gently; it will break naturally at the point at which the spear becomes tough. Repeat with remaining spears. You should have about 1 1/4 pounds trimmed asparagus. Discard the tough ends.
Melt the butter in a large saucepan over moderate heat. Add the spring onion or leeks and saute until softened, 3 to 4 minutes. Add the asparagus, rice and stock. Bring to a simmer. Adjust heat to maintain a gentle simmer and cook until the asparagus and rice are tender, about 15 minutes. Stir in the chervil and remove from the heat.
Puree the soup in batches in a blender. Return to a clean saucepan and reheat. Thin if necessary with additional stock. Season with salt and pepper.
Divide soup among warm bowls, garnishing each portion with a drizzle of creme fraiche (drizzle it directly from the whisk or from a squeeze bottle).
Serves 6
PER SERVING: 120 calories, 6 g protein, 15 g carbohydrate, 4 g fat (2 g saturated), 11 mg cholesterol, 5 mg sodium, 3 g fiber.
Friday, April 25, 2008
Monday, April 21, 2008
Chicken Osso Bucco
Chicken Osso Bucco
By David Regueiro
INGREDIENTS:
* 2 Tablespoons oil
* 8 chicken thighs
* Salt and pepper
* ½ medium onion, chopped
* 2 carrots, chopped
* 1 clove garlic, chopped
* 1 cup chopped tomatoes
* 1 cup chicken broth
* 1 bay leaf
* ¼ cup chopped basil
METHOD:
Heat oil in a large skillet. Season the chicken with salt and pepper, and cook, skin side down, until golden brown. Remove from skillet.
In a food processor, combine the onion, carrot and garlic, and pulse until finely chopped. Add to the skillet and cook for 5 minutes. Add tomatoes, broth and bay leaf, and simmer for 5 minutes, stirring occasionally. Return chicken to the skillet, skin side up, cover, and simmer for about 25 minutes, until chicken is cooked through. Sprinkle with basil.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With buttered egg noodles.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Merlot.
By David Regueiro
INGREDIENTS:
* 2 Tablespoons oil
* 8 chicken thighs
* Salt and pepper
* ½ medium onion, chopped
* 2 carrots, chopped
* 1 clove garlic, chopped
* 1 cup chopped tomatoes
* 1 cup chicken broth
* 1 bay leaf
* ¼ cup chopped basil
METHOD:
Heat oil in a large skillet. Season the chicken with salt and pepper, and cook, skin side down, until golden brown. Remove from skillet.
In a food processor, combine the onion, carrot and garlic, and pulse until finely chopped. Add to the skillet and cook for 5 minutes. Add tomatoes, broth and bay leaf, and simmer for 5 minutes, stirring occasionally. Return chicken to the skillet, skin side up, cover, and simmer for about 25 minutes, until chicken is cooked through. Sprinkle with basil.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With buttered egg noodles.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Merlot.
Quick and Hearty Minestrone Soup
Quick and Hearty Minestrone Soup
By David Regueiro
INGREDIENTS:
* 2 Tablespoons olive oil
* 1 cup chopped onion
* 2 cloves garlic, chopped
* 1 can cannellini beans, drained
* ½ cup chopped tomatoes
* 1 carrot, medium diced
* 1 bay leaf
* 1 quart chicken broth
* 4 cups chopped escarole or kale
* 2 cups shredded cabbage
* Salt and pepper
* 1 medium zucchini, cut into 1-inch strips
* 1 cup cooked pasta (Chef Regueiro prefers ditalini, mini penne or rigatoni)
METHOD:
Heat oil in a skillet. Add the onions and cook until translucent. Add the garlic and cook for 3 minutes. Add the beans, tomatoes, carrot and bay leaf, and cook for 5 minutes. Add the broth and simmer for 20 minutes. Add the escarole and cabbage, and simmer for another 5 to 7 minutes. Season with salt and pepper. Add the zucchini and pasta.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With a tossed green salad.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Pinot Noir.
By David Regueiro
INGREDIENTS:
* 2 Tablespoons olive oil
* 1 cup chopped onion
* 2 cloves garlic, chopped
* 1 can cannellini beans, drained
* ½ cup chopped tomatoes
* 1 carrot, medium diced
* 1 bay leaf
* 1 quart chicken broth
* 4 cups chopped escarole or kale
* 2 cups shredded cabbage
* Salt and pepper
* 1 medium zucchini, cut into 1-inch strips
* 1 cup cooked pasta (Chef Regueiro prefers ditalini, mini penne or rigatoni)
METHOD:
Heat oil in a skillet. Add the onions and cook until translucent. Add the garlic and cook for 3 minutes. Add the beans, tomatoes, carrot and bay leaf, and cook for 5 minutes. Add the broth and simmer for 20 minutes. Add the escarole and cabbage, and simmer for another 5 to 7 minutes. Season with salt and pepper. Add the zucchini and pasta.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 30 minutes
Round Out the Meal:
With a tossed green salad.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Pinot Noir.
Quick Pesto With Rigatoni and Sausage
Quick Pesto With Rigatoni and Sausage
By David Regueiro
INGREDIENTS:
* 6 links sausage
* 8 ounces basil
* ¾ cup extra virgin olive oil
* ¼ cup chopped walnuts
* ¼ cup grated Parmigiano Reggiano
* Salt and pepper
* 1 pound rigatoni
METHOD:
Heat oven to 375°F. Cook sausage on a baking sheet in the oven until cooked through, about 15 minutes. Slice into 1-inch pieces.
In a food processor, combine the basil, oil, walnuts, cheese, and salt to make the pesto.
Cook pasta in salted boiling water until al dente, then drain. Combine in a large bowl with the sausage and pesto. Season with salt and pepper.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 20 minutes
Round Out the Meal:
With steamed spinach.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Cabernet Sauvignon.
By David Regueiro
INGREDIENTS:
* 6 links sausage
* 8 ounces basil
* ¾ cup extra virgin olive oil
* ¼ cup chopped walnuts
* ¼ cup grated Parmigiano Reggiano
* Salt and pepper
* 1 pound rigatoni
METHOD:
Heat oven to 375°F. Cook sausage on a baking sheet in the oven until cooked through, about 15 minutes. Slice into 1-inch pieces.
In a food processor, combine the basil, oil, walnuts, cheese, and salt to make the pesto.
Cook pasta in salted boiling water until al dente, then drain. Combine in a large bowl with the sausage and pesto. Season with salt and pepper.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 20 minutes
Round Out the Meal:
With steamed spinach.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Cabernet Sauvignon.
Cuban Burgers With Steak Fries
Cuban Burgers With Steak Fries
By David Regueiro
INGREDIENTS:
* 1 pound ground pork
* 1 Tablespoon granulated garlic
* 2 Tablespoons salt
* ½ teaspoon ground cumin
* 4 Tablespoons oil
* 4 Idaho potatoes, sliced lengthwise into ½-inch strips
* Salt and pepper
* 4 Kaiser rolls
* 4 slices Swiss cheese
METHOD:
Preheat grill and oven to 425°F. In a bowl, combine the meat, granulated garlic, salt, and cumin until meat comes together. Divide evenly into 4 balls and form into patties. Coat in 2 Tablespoons oil and grill, about 4 minutes per side or until internal temperature of 150°F.
In a bowl, combine the remaining 2 Tablespoons oil, potatoes, salt and pepper, and place flat on a nonstick baking sheet. Bake in the oven for about 25 minutes.
To serve, place each burger on a roll with a slice of cheese.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 25 minutes
Cook time: 30 minutes
Round Out the Meal:
With cole slaw.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Syrah.
By David Regueiro
INGREDIENTS:
* 1 pound ground pork
* 1 Tablespoon granulated garlic
* 2 Tablespoons salt
* ½ teaspoon ground cumin
* 4 Tablespoons oil
* 4 Idaho potatoes, sliced lengthwise into ½-inch strips
* Salt and pepper
* 4 Kaiser rolls
* 4 slices Swiss cheese
METHOD:
Preheat grill and oven to 425°F. In a bowl, combine the meat, granulated garlic, salt, and cumin until meat comes together. Divide evenly into 4 balls and form into patties. Coat in 2 Tablespoons oil and grill, about 4 minutes per side or until internal temperature of 150°F.
In a bowl, combine the remaining 2 Tablespoons oil, potatoes, salt and pepper, and place flat on a nonstick baking sheet. Bake in the oven for about 25 minutes.
To serve, place each burger on a roll with a slice of cheese.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 25 minutes
Cook time: 30 minutes
Round Out the Meal:
With cole slaw.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Syrah.
Gently Cooked Salmon With Raisin and Sweet Onion Couscous
Gently Cooked Salmon With Raisin and Sweet Onion Couscous
By David Regueiro
INGREDIENTS:
* 4 Tablespoons extra virgin olive oil
* 1 onion, sliced
* 2 cups chicken broth
* 1 10-ounce box cous cous
* 1 cup raisins
* Salt and pepper
* 4 6-ounce salmon fillets
* 1 sprig basil
METHOD:
Preheat oven to 400°F. Heat 1 Tablespoon oil in a medium-sized skillet. Add the onion, and cook until caramelized. Remove onions. Add the broth, bring to a boil and add the couscous. Remove from heat. Fluff with a fork just before serving, and add the onions and raisins, and season with salt and pepper.
Season salmon with salt and pepper and place in a shallow ovenproof pan. Add ¼ cup water and drizzle with 2 Tablespoons oil. Add the basil, cover, and cook in the oven for 10 to 15 minutes.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 20 minutes
Cook time: 30 minutes
Round Out the Meal:
With steamed green beans.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Chardonnay.
By David Regueiro
INGREDIENTS:
* 4 Tablespoons extra virgin olive oil
* 1 onion, sliced
* 2 cups chicken broth
* 1 10-ounce box cous cous
* 1 cup raisins
* Salt and pepper
* 4 6-ounce salmon fillets
* 1 sprig basil
METHOD:
Preheat oven to 400°F. Heat 1 Tablespoon oil in a medium-sized skillet. Add the onion, and cook until caramelized. Remove onions. Add the broth, bring to a boil and add the couscous. Remove from heat. Fluff with a fork just before serving, and add the onions and raisins, and season with salt and pepper.
Season salmon with salt and pepper and place in a shallow ovenproof pan. Add ¼ cup water and drizzle with 2 Tablespoons oil. Add the basil, cover, and cook in the oven for 10 to 15 minutes.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 20 minutes
Cook time: 30 minutes
Round Out the Meal:
With steamed green beans.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Chardonnay.
Tuesday, April 8, 2008
Tuna Salad With Fresh Dill
Tuna Salad With Fresh Dill
SUBMITTED BY: jessica
"An easy to make tuna salad. Can be served inside of hollowed out tomatoes or papayas."
PREP TIME 10 Min
READY IN 10 Min
SERVINGS & SCALING
Original recipe yield: 5 servings
US METRIC
About scaling and conversions
INGREDIENTS
* 1 (6 ounce) can tuna
* 1/4 cup diced celery
* 1/4 cup chopped fresh dill weed
* 2 tablespoons chopped fresh parsley
* 2 tablespoons thinly sliced green onion
* 2 tablespoons fat-free mayonnaise
* 2 tablespoons plain low-fat yogurt
* 1/2 teaspoon prepared Dijon-style mustard
number of stars
READ REVIEWS (30)
* Review/Rate This Recipe
* Save To Recipe Box
* Add to Shopping List
* Add a Personal Note
* Post a Recipe Photo
* Post a Favorite Food List
* Create a Menu
DIRECTIONS
1. In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.
Click Here
SUBMITTED BY: jessica
"An easy to make tuna salad. Can be served inside of hollowed out tomatoes or papayas."
PREP TIME 10 Min
READY IN 10 Min
SERVINGS & SCALING
Original recipe yield: 5 servings
US METRIC
About scaling and conversions
INGREDIENTS
* 1 (6 ounce) can tuna
* 1/4 cup diced celery
* 1/4 cup chopped fresh dill weed
* 2 tablespoons chopped fresh parsley
* 2 tablespoons thinly sliced green onion
* 2 tablespoons fat-free mayonnaise
* 2 tablespoons plain low-fat yogurt
* 1/2 teaspoon prepared Dijon-style mustard
number of stars
READ REVIEWS (30)
* Review/Rate This Recipe
* Save To Recipe Box
* Add to Shopping List
* Add a Personal Note
* Post a Recipe Photo
* Post a Favorite Food List
* Create a Menu
DIRECTIONS
1. In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.
Click Here
Sunday, April 6, 2008
Grilled Sirloin Salad With Balsamic Greens
Grilled Sirloin Salad With Balsamic Greens
By Wayne Johnson of Andaluca - Seattle, WA
Adapted by StarChefs
INGREDIENTS:
2 (5-ounce) top sirloins
2 Tablespoons olive oil
Kosher salt and freshly ground black pepper (Chef Johnson suggests using your favorite seasoning mix/rub)
3 ounces balsamic vinegar
4 cups mixed salad greens
20 croutons
1 ounce fried onions (optional)
6 Tablespoons crumbled blue cheese
12 cherry or grape tomatoes
1 red pepper, cut into ¼-inch strips
2 bosc pears, skin on, thinly sliced
Preheat grill or broiler to high heat. (Chef Johnson uses a George Foreman Grill.) Pound sirloins with a mallet until ¼-inch thick. Rub meat with oil and season with salt and pepper (or seasoning mix).
Place seasoned sirloins on grill. Cook meat about 3-5 minutes a side or to desired doneness. (Cook one steak at a time on the George Foreman, 3-5 minutes for total cooking time.) Allow steaks to rest 5 minutes before slicing.
Pour balsamic vinegar along the sides of a large mixing bowl. Add remaining ingredients and toss lightly. Place greens in center of 2 plates, topping with all the other items at the bottom of the bowl. Slice sirloins on the bias and place around salad.
Wine Pairing:
A full-bodied, fruity Merlot such as the Pepper Bridge Merlot 2001 from the Walla Walla Valley
Round Out the Meal:
With a warm apple crisp and vanilla ice cream for dessert
Yield: 2 Servings
By Wayne Johnson of Andaluca - Seattle, WA
Adapted by StarChefs
INGREDIENTS:
2 (5-ounce) top sirloins
2 Tablespoons olive oil
Kosher salt and freshly ground black pepper (Chef Johnson suggests using your favorite seasoning mix/rub)
3 ounces balsamic vinegar
4 cups mixed salad greens
20 croutons
1 ounce fried onions (optional)
6 Tablespoons crumbled blue cheese
12 cherry or grape tomatoes
1 red pepper, cut into ¼-inch strips
2 bosc pears, skin on, thinly sliced
Preheat grill or broiler to high heat. (Chef Johnson uses a George Foreman Grill.) Pound sirloins with a mallet until ¼-inch thick. Rub meat with oil and season with salt and pepper (or seasoning mix).
Place seasoned sirloins on grill. Cook meat about 3-5 minutes a side or to desired doneness. (Cook one steak at a time on the George Foreman, 3-5 minutes for total cooking time.) Allow steaks to rest 5 minutes before slicing.
Pour balsamic vinegar along the sides of a large mixing bowl. Add remaining ingredients and toss lightly. Place greens in center of 2 plates, topping with all the other items at the bottom of the bowl. Slice sirloins on the bias and place around salad.
Wine Pairing:
A full-bodied, fruity Merlot such as the Pepper Bridge Merlot 2001 from the Walla Walla Valley
Round Out the Meal:
With a warm apple crisp and vanilla ice cream for dessert
Yield: 2 Servings
Seared Duck Breast With Watercress, Almond, and Peach Salad
Seared Duck Breast With Watercress, Almond, and Peach Salad
By Sergio Sigala
INGREDIENTS:
6 6-ounce duck breasts
1 teaspoon fennel seed powder
Salt and pepper
2 Tablespoons plus ½ cup olive oil
3 bunches watercress
3 Tablespoons toasted almond slices
2 ripe peaches, pitted and diced
1 teaspoon white wine vinegar
1 Tablespoon orange juice
1 Tablespoon Dijon mustard
METHOD:
Season the duck with fennel seed powder, salt and pepper. Heat 2 Tablespoons oil in a skillet. Add the duck and sear the skin. Cook on skin side for 6 to 8 minutes. Then flip over and cook an additional 5 to 6 minutes. Let sit at least 5 minutes before slicing.
In a bowl, combine the watercress, almonds, and peaches.
In a small bowl, combine the remaining 1/2 cup oil, vinegar, juice and mustard, and season with salt and pepper. Add to the watercress salad and toss to coat. Serve with the duck.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 10 minutes
Cook time: 12 minutes
Round Out the Meal:
With roasted fingerling potatoes.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Sancerre.
By Sergio Sigala
INGREDIENTS:
6 6-ounce duck breasts
1 teaspoon fennel seed powder
Salt and pepper
2 Tablespoons plus ½ cup olive oil
3 bunches watercress
3 Tablespoons toasted almond slices
2 ripe peaches, pitted and diced
1 teaspoon white wine vinegar
1 Tablespoon orange juice
1 Tablespoon Dijon mustard
METHOD:
Season the duck with fennel seed powder, salt and pepper. Heat 2 Tablespoons oil in a skillet. Add the duck and sear the skin. Cook on skin side for 6 to 8 minutes. Then flip over and cook an additional 5 to 6 minutes. Let sit at least 5 minutes before slicing.
In a bowl, combine the watercress, almonds, and peaches.
In a small bowl, combine the remaining 1/2 cup oil, vinegar, juice and mustard, and season with salt and pepper. Add to the watercress salad and toss to coat. Serve with the duck.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 10 minutes
Cook time: 12 minutes
Round Out the Meal:
With roasted fingerling potatoes.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Sancerre.
Coconut Polenta
Coconut Polenta
1/2 cup shredded coconut
2 cups water
3 whole cinnamon sticks, broken in half
1 Tablespoon butter, softened
2 teaspoon sugar
1 teaspoon salt
1 cup yellow cornmeal
2 cups coconut milk In a saucepot, simmer together the shredded coconut, water, cinnamon sticks. Add the butter, sugar and salt, and cook for 10 minutes. Remove the cinnamon sticks.
In a bowl, combine the cornmeal with coconut milk. Stir into the saucepot of liquid. Cook until polenta separates from the sides of the pot.
1/2 cup shredded coconut
2 cups water
3 whole cinnamon sticks, broken in half
1 Tablespoon butter, softened
2 teaspoon sugar
1 teaspoon salt
1 cup yellow cornmeal
2 cups coconut milk In a saucepot, simmer together the shredded coconut, water, cinnamon sticks. Add the butter, sugar and salt, and cook for 10 minutes. Remove the cinnamon sticks.
In a bowl, combine the cornmeal with coconut milk. Stir into the saucepot of liquid. Cook until polenta separates from the sides of the pot.
Green Apple Chicken
Green Apple Chicken
INGREDIENTS:
2 cloves garlic, finely chopped
1 Tablespoon finely chopped ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon whole yellow mustard seeds
3 Tablespoon olive oil
1 pound boneless, skinless chicken breasts
4 Tablespoons flour
1 Granny Smith apple, cored and cut into wedges
¾ cup chicken stock
1 Tablespoon chopped cilantro
METHOD:
In a small bowl, stir together the garlic, ginger, coriander, cumin, and mustard seeds.
Heat 2 Tablespoons oil in a skillet over high heat. Toss the chicken with the flour until evenly coated, and cook until browned on both sides, about 10 minutes. Transfer to a plate.
Add remaining 1 tablespoon oil and apples. Reduce heat to medium and cook, stirring, until the apples are lightly browned, about 3 minutes. Reduce heat to medium-low and add the spice mixture. Stir until the apples are tender and the garlic is fragrant, about 2 to 3 minutes. Add stock and the reserved chicken, and increase the heat to high. Simmer until the sauce is slightly thickened and the chicken is heated through, about 2 minutes. Season with salt. Transfer to a serving dish and sprinkle with the cilantro.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 20 minutes
Round Out the Meal:
With Coconut Polenta (recipe below).
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Merlot.
INGREDIENTS:
2 cloves garlic, finely chopped
1 Tablespoon finely chopped ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon whole yellow mustard seeds
3 Tablespoon olive oil
1 pound boneless, skinless chicken breasts
4 Tablespoons flour
1 Granny Smith apple, cored and cut into wedges
¾ cup chicken stock
1 Tablespoon chopped cilantro
METHOD:
In a small bowl, stir together the garlic, ginger, coriander, cumin, and mustard seeds.
Heat 2 Tablespoons oil in a skillet over high heat. Toss the chicken with the flour until evenly coated, and cook until browned on both sides, about 10 minutes. Transfer to a plate.
Add remaining 1 tablespoon oil and apples. Reduce heat to medium and cook, stirring, until the apples are lightly browned, about 3 minutes. Reduce heat to medium-low and add the spice mixture. Stir until the apples are tender and the garlic is fragrant, about 2 to 3 minutes. Add stock and the reserved chicken, and increase the heat to high. Simmer until the sauce is slightly thickened and the chicken is heated through, about 2 minutes. Season with salt. Transfer to a serving dish and sprinkle with the cilantro.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 20 minutes
Round Out the Meal:
With Coconut Polenta (recipe below).
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Merlot.
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