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
Monday, October 27, 2008
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.
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:
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.
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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.
Tuesday, October 21, 2008
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:
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.
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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.
Sunday, October 12, 2008
Pumpkin Risotto
Pumpkin Risotto
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By Steve Mannino
INGREDIENTS:
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.
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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.
Tuesday, October 7, 2008
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
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:
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.
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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.
Wednesday, October 1, 2008
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.
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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.
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