Vegetable Soup with Black-Eyed Peas and Grilled Chicken
Prep: 15 minutes Cook: 55 minutes
Serves: 8
Ingredients:
3/4 lb. skinless, boneless chicken breast (about 2) 2 tbsp. olive oil 2 large onions, diced (about 2 cups) 3 large carrots, diced (about 2 cups) 2 medium parsnips, diced (about 2 cups) 1 bulb fennel or anise, trimmed and diced (about 1 cup) 4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certifed Organic) 1 can (about 15 oz.) black-eyed peas, rinsed and drained 2 tbsp. chopped fresh parsley
Directions:
1. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken halfway through cooking. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
2. Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel. Cook for 5 minutes or until the vegetables are tender. Add the broth and heat to a boil. Reduce the heat to medium-low and cook for 30 minutes or until the vegetables are very tender.
3. Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.
Recipe from campbellskitchen.com
Spinach Salad with Warm Bacon Dressing
Yield 4 servings
Ingredients
8 ounces young spinach 2 large eggs 8 pieces thick-sliced bacon, chopped 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 4 large white mushrooms, sliced 3 ounces red onion (1 small), very thinly sliced
Directions
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately
Recipe - Alton Brown - foodnetwork.com
Corn Bread
Yield Makes 6 to 8 servings
Ingredients
2 cups self-rising cornmeal 2 cups buttermilk 1 large egg 1 tablespoon sugar 1/3 cup butter
Preparation
Stir together first 4 ingredients in a large bowl.
Melt butter in an 10-inch cast-iron skillet in a 425° oven 5 minutes. Tilt skillet to coat evenly with butter.
Pour cornbread batter into the buttered skillet.
Bake at 425° for 25 minutes or until golden. Remove cornbread immediately from skillet, and let cool.
Recipe from Southern Living, NOVEMBER 2002
White Chocolate Macadamia Nut Cookies
Ingredients
1 cup packed brown sugar 1/2 cup sugar 1/2 cup unsalted butter 1/2 cup shortening 1 teaspoon vanilla 1 egg 2 1/4 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 package (6 ounces) white baking bars, cut into 1/4 to 1/2 inch chunks 1 jar (3 1/2 ounces) or 2 bags (2.25 ounces) macadamia nuts, coarsely chopped
Directions
Heat oven to 350º F degrees. Beat sugars, butter & shortening in large bowl with electric mixer on medium speed until light and fluffy. Mix in vanilla and egg.
In a separate bowl, stir together flour, baking soda, salt, chopped white chocolate and nuts. With the mixer on low speed, add the flour mixture a third at a time until all is flour is moistened or absorbed. Do not over stir.
Drop dough by rounded tablespoonfuls (use a 1 inch scooper) about 2 inches apart onto a greased cookie sheet. Bake 9 to 11 minutes, until LIGHT, light brown on the edges. Cool 1 to 2 minutes BEFORE removing from the cookie sheet. Continue cooling on wire rack.
Recipe form the Betty Crocker Cookie Book
NOTE: It’s important to bake these cookies on the light side. They should look under cooked in the center and light brown on the edges. They will finish setting as they cool on the cookie sheet and have a smoother finish. I didn’t learn this until I baked the last batch of cookies. As you can see from the photo above, the cookies have cracks. This does NOT affect their flavor at all. But I noticed that the last batch of cookies baked for 9 minutes had a creamier texture than the cookies baked for 12 minutes. The smooth 9 minute cookies are shown below, they were eaten immediately after the photo was taken.
By now, all the cookies are gone. No one cared about or even mentioned the cracks, they just kept going back for more cookies. The extra chopped nuts really make these cookies hard to put down. They weren’t so rich that one cookie was enough. Unfortunately.
Via info gleaned from a Twitter by G. Stephanopoulos (who had lunch with POTUS (President of the United States)), this was today's White House lunch menu :
lobster bisque w beignets, seared Virginia bass w leeks and pot (potato not pot), pound cake w fruit compote and lemon sorbet.
HEEE hee
here we go:
Lobster Bisque
Ingredients
2 live lobsters 5 tablespoons extra-virgin olive oil 5 tablespoons unsalted butter 2 leeks, halved lengthwise 2 onions, halved 2 stalks celery, in big chunks 2 carrots, in big chunks 6 sprigs fresh thyme 4 strips orange zest 2 tablespoons tomato paste 1/2 cup cognac 3 tablespoons all-purpose flour 4 cups heavy cream 1 teaspoon whole peppercorns Kosher salt and freshly ground black pepper Finely grated orange zest, for garnish Finely chopped chives, for garnish
Directions
1. Kill the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out.
2. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces.
3. Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it 4. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes.
5. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm. 6. Heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat..
7. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside.
8. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque.
9. To serve, ladle the bisque into warmed soup bowls.
Recipe from lobsterhelp.com
Crawfish Beignets
Leftover crawfish from a crawfish boil are usually peeled and used to prepare etouffee, bisque or beignets.
Ingredients Vegetable oil for frying 1 pound shelled crawfish tails, chopped (2 cups) 1 tablespoon Zatarain's® Creole Seasoning 2 eggs 1/4 cup chopped green bell pepper 1/4 cup chopped green onions 1 1/2 cups flour 1 teaspoon baking powder 1/2 cup milk Zatarain's® Remoulade Sauce (optional)
Directions
1. Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 350°F. 2. Sprinkle crawfish with Creole Seasoning. Beat eggs in large bowl. Add crawfish and vegetables; mix well. Add flour, baking powder and milk; mix well.
3. Drop batter by heaping teaspoonfuls into hot oil, without overcrowding. Fry 2 to 3 minutes or until beignets float and are golden brown all over. Remove and drain on paper towels. Serve with Remoulade Sauce, if desired.
Recipe from zatarains.com
Sea Bass with Leeks, Potatoes and Balsamic Vinaigrette
2 tablespoons (1/4 stick) butter 2 tablespoons plus 1/4 cup olive oil 8 cups thinly sliced leeks (white and pale green parts only) 1 cup canned low-salt chicken broth
1/4 French-bread baguette (about 2 ounces), sliced, lightly toasted 2 teaspoons chopped fresh rosemary or 1 teaspoon dried 2 large garlic cloves 1/2 teaspoon salt 1/4 teaspoon pepper
6 6-ounce sea bass fillets 1/4 cup plus 1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
6 medium-size red-skinned potatoes
PreparationMelt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.
Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.
Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread 1/4 cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere. (Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate.)
Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. Set vinaigrette aside.
Preheat oven to 400°F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.
Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.
Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture. Toasted Pound Cake with Pears
INGREDIENTS
4 1/2 tablespoon(s) unsalted butter 6 slice(s) (3/4-inch thick) pound cake 3 large Bosc pears, cut into 3/4-inch-thick slices
DIRECTIONS
Melt 1 1/2 tablespoons butter in a skillet over medium heat, add the cake, and toast until golden brown on both sides. Remove and keep warm. Add the pear slices and the remaining 3 tablespoons butter and toast until golden brown on both sides -- about 4 minutes. Serve with the cake.
TIPS & TECHNIQUES
Choose firm pears for sautéing to avoid too much softening.
Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately -- starting with plain and ending with thyme -- in an ice cream maker according to manufacturer's instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm -- about 1 hour.
TIPS & TECHNIQUES
In your quest for great zest, seek lemons that are plump and heavy for their size. Bright yellow fruits with glossy, fine-grained skin are the juiciest. Timesaver: Slightly soften 2 cups of your favorite lemon sorbet and stir in the finely chopped mint or fresh-grated lemon zest.
Buttery Polenta With Parmesan and Olive Oil Fried Eggs New York Time Dining & Wine Section February 7, 2007 Time: 25 minutes
Ingredients
4 1/2cups low-sodium broth or water 1 1/2cups polenta (not quick-cooking), coarse corn meal or corn grits 3/4teaspoon salt 2 to 4 tablespoons butter 1/4 teaspoon freshly ground black pepper, more to taste 1 1-ounce chunk or 1/4 cup grated Parmesan cheese 2 tablespoons olive oil 8 large eggs
Coarse sea salt for garnish.
1. In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
2. Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
3. In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
4. Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
Yield: 4 servings.
Garlicky Swiss Chard New York Times Dining & wine section February 7, 2007 Time: 15 minutes
Ingredients
2 bunches Swiss chard, stems removed 1 tablespoon olive oil 2 garlic cloves, minced Large pinch crushed red pepper flakes Salt
1. Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
2. Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt. Serve in same bowl as polenta, if desired.
Above: (Photo) President Barack Obama and Governor General Michaelle Jean share a laugh after Mr. Obama is welcomed by a row of Canadian Forces (er, wouldn't those be Mounties?) REUTERS/Jim Young (CANADA)
Obama arrives in Canada
Feb. 19 - US President Barack Obama arrives in Canada on his first foreign trip as President
When Obama later meets with Canadian Prime Minister Stephen Harper, the two are expected to discuss trade, the global economic crisis and the war in Afghanistan.
Canadian press coverage of President Obama’s visit tended to vary between giddy and fawning, U.S. coverage of the trip was more like an introductory lesson in a high school current affairs class.
You’d think people in Ottawa would be fairly accustomed to politicians hanging about, but apparently not. Frozen-looking Obama fans interviewed by the CBC, after waiting around all morning in the permafrost for a glimpse of the man, acted like overstimulated teenagers. One woman almost swooned recalling the moment Mr. Obama turned and actually waved at the crowd.
He actually waved!
Another woman missed “The Wave”, but she’d heard about it. (The wave admittedly produced a huge cheer from the frozen throng. Mr. Harper joined Mr. Obama in waving back, though one suspects he recognized the enthusiasm wasn’t directed at him).
CBC dutifully reported on the menu of the “working lunch” ( if you eat at your desk every day, like most of us, is that a working lunch?) and filled in the vast amounts of time when nothing was happening by recalling again and again what a momentous event it was.
U.S. President Barack Obama and Canadian Prime Minister Stephen Harper dined in style today, reportedly in the Senate Speaker's dining room, on Parliament Hill.
This was lunch with the Prime Minister in the Senate Speaker's dining room, of course:
Canwest's David Aiken posted the lunch menu: Pacific Coast tuna with a Chilli and Citrus Vinaigrette, Maple and Miso Cured Nunavut Arctic Char, Lightly Pickled Vegetables and an Organic Beet Relish, Applewood Smoked Plains Bison, Winter Root Veg and Local Mushrooms. cauliflower and rosemary puree, juniper and niagara red wine jus,. Dessert: Saugeen Yogurt Pot de Creme with a Lemon and Lavender Syrup, Wild Blueberry and Partridgeberry Compote, Acadian Buckwheat Honey and Sumac Tuile.
Here is menu inspired by the above lunch menu. Seared Tuna with Mango Salsa (Ina Garten, Barefoot Contessa)
Ingredients nocoupons 2 tablespoons good olive oil, plus extra for searing 1 1/2 cups diced yellow onion (2 onions) 2 teaspoons peeled, minced fresh ginger 1 1/2 teaspoons minced garlic 2 ripe mangos, peeled, seeded, and small diced 1/3 cup freshly squeezed orange juice 2 teaspoons light brown sugar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper) 2 teaspoons minced fresh mint leaves 2 tuna steaks Directions Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
Serve the tuna on top of the mango salsa.
Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth
Ingredients 4 (6-ounce) fillets artic char, skinned 1 tablespoon olive oil Salt and freshly ground black pepper Tangerine-Habanero Glaze, recipe follows Meyer Lemon Broth, recipe follows Couscous, recipe follows Directions Preheat oven to 400 degrees F.
Brush fillets on both sides with oil and season with salt and pepper. Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 2 minutes. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat.
Ladle some of the broth into large shallow bowls, place fish in the middle, glazed side up, and sprinkle some of the couscous around the fish. Serve immediately.
Tangerine-Habanero Glaze: 4 cups tangerine juice
2 cups red wine vinegar
1 1/2 cups sugar
1/2 habanero chile, chopped
Salt
Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 3/4 cup, stirring occasionally. While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half. Add the reduced tangerine juice and habanero to the reduced vinegar mixture and stir to combine. Puree in a blender until smooth and season with salt. Transfer to a bowl and let cool to room temperature before using.
Meyer Lemon Broth: 2 tablespoons olive oil
1 small Spanish onion, coarsely chopped
1 clove garlic, chopped
2 cups homemade clam broth
1/2 cup fresh Meyer lemon juice
2 tablespoons cold unsalted butter, optional
Fresh parsley leaves or cilantro leaves, torn
Salt and freshly ground black pepper
Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the clam broth and cook for 15 minutes. Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer. Whisk in the butter, if using, and the torn parsley or cilantro. Season with salt and pepper, to taste. Keep warm.
Couscous: 2 cups water
1 teaspoon kosher salt
1 cup instant couscous
1 tablespoon Meyer lemon zest
Bring water and salt to a boil in a saucepan. Stir in the couscous, cover the pot, remove from the heat, and let sit 5 minutes or until the water is absorbed and couscous is tender. Remove the lid of the pot, fluff the couscous with a fork and stir in the zest. Keep warm. Source: the Food Network Spicy Pickled Vegetables From Cooking Light magazine
Ingredients
6 cups water 4 teaspoons kosher salt 1 teaspoon ground cumin 1 pound baby carrots 2 cups pearl onions, peeled (about 10 ounces) 1/3 cup sliced jalapeño peppers (about 2 large) 8 ounces haricots verts, trimmed 4 cups white vinegar
Directions
Bring first 3 ingredients to a boil in a large saucepan. Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar. Let stand at room temperature 1 hour Pour into a large bowl; cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks. Makes 20 servings of 1/3 cup vegetables each.
BEET RELISH
1 medium beet 1 Granny Smith apple 1 medium onion 2 tablespoons vegetable oil 1/2 cup dry red wine 1 teaspoon red wine vinegar 1/2 teaspoon honey
Peel beet, apple, and onion and cut into 1/4-inch dice. In a heavy saucepan heat oil over moderately high heat until hot but not smoking and saute beet, apple, and onion until onion is softened, about 5 minutes. Stir in wine, vinegar, and honey and simmer relish, covered, stirring occasionally, 20 minutes. Transfer relish to a heatproof bowl and cool. Chill relish, covered, at least 4 hours and up to 1 week.
Yield: 1 1/2 cups
Quick & Easy Grilled Bison Steak
2 – 6 oz. buffalo/bison steaks, 1” thick ½ tsp. Freshly ground pepper ¼ c. Worcestershire sauce 4 garlic cloves, finely minced Juice from one-half of a freshly squeezed lemon Salt to taste
Prepare charcoal grill. Mix together garlic, lemon juice, and Worcestershire sauce. Sprinkle bison steaks on both sides with pepper, then, gripping dinner forks tines down in each hand, pierce steaks repeatedly and thoroughly on both sides. With fingertips, rub first one side with half of the garlic/lemon/Worcestershire sauce mixture, then turn meat over and rub in the other half of the mixture.
Grill bison steaks about 2–3 inches from hot coals for 4–6 minutes or until meat reaches rare to medium rare. Keep in mind the difference between beef and buffalo when cooking: The higher iron content of bison meat causes it to be a deeper, darker red, so be careful to not overcook to avoid toughness. After removing to platter, sprinkle lightly with salt. Serves two to four persons.
Melange of Roasted Baby Root Vegetables
1 1/2 cups pearl onions 2 cups baby carrots (1/4 inch of greens left on) or mini carrots 12 ounces baby turnips, peeled (1/4 inch of greens left on) and halved, if large, or regular turnips, peeled and cut into 1/2-inch wedges 1 tablespoon extra-virgin olive oil 2 teaspoons pure maple syrup, divided 1/2 teaspoon salt, or to taste Freshly ground pepper to taste 10 sprigs fresh thyme or lemon thyme 2 teaspoons cider vinegar 2 tablespoons chopped fresh flat-leaf parsley, divided
1. Preheat oven to 450° F. Bring a medium saucepan of water to a boil. Add onions and boil for 1 minute. Drain and rinse under cold running water. Using a sharp paring knife, trim root ends and peel. 2. Combine the onions, carrots, turnips, oil, 1 teaspoon maple syrup, salt, pepper and thyme sprigs in a large bowl; toss to coat well. Spread the vegetable mixture in a single layer on a large baking sheet with sides. Roast, turning the vegetables twice, until tender and lightly browned in spots, about 30 minutes. 3. Transfer the vegetables to a large bowl; remove thyme stems. Drizzle with the remaining 1 teaspoon syrup, vinegar and 1 tablespoon parsley; toss to coat. Sprinkle with the remaining 1 tablespoon parsley and serve.
Vanilla Pots de Crème
This stellar dessert predates the crème brûlée and is far simpler to make — and there’s no messing with propane torches to brown the top. Vanilla Pots de Crème Yield 4 servings
Time About an hour
Summary As with all custards, this is best when removed from the heat when the center is still jiggly. It's a leap of faith, but it's the only way to get a perfectly creamy interior.
Ingredients 2 cups heavy cream, light cream, or half-and-half2 vanilla beans or 1 teaspoon vanilla extract6 egg yolks1/2 cup sugarMethod 1. Heat oven to 300 degrees. Pour cream into small saucepan. Split vanilla beans in half lengthwise and scrape seeds into cream. Put pod in cream, too. Heat cream until steam rises. Cover pan, turn off heat and let steep for 10 to 15 minutes. If using vanilla extract, just heat cream and let it cool while you proceed. 2. Beat yolks and sugar together until light. Pour about a quarter of the cream (remove vanilla bean pod) into this mixture, then pour sugar-egg mixture into cream and stir. If you are using vanilla extract, add it now and stir. Pour mixture into 4 6-ounce ramekins and place ramekins in a baking dish; fill dish with water halfway up the side of dishes. Cover with foil. 3. Bake 30 to 45 minutes, or until center is barely set. (Heavy cream sets fastest; half-and-half more slowly.) Chill, then serve.
Source: The New York Times
Strawberries with Lemon and Lavender Syrup
Ingredients 1 lb fresh strawberries 6 tablespoons water 1/4 cup fresh lemon juice 4 tablespoons sugar 3 tablespoons dried lavender flowers whipped cream (optional)
Directions
Rinse and drain strawberries. Hull and cut into halves or quarters into a big bowl and set aside. In a small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain the syrup, discarding the blossoms. Pour the strained syrup over the strawberries and toss gently to mix. Serve berries and syrup right away in nice glass bowls or stemmed glasses. Garnish with whipped cream, if desired. You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Enjoy! Makes 4 servings. Buckwheat Cookies
BUCKWHEAT COOKIES Time: 40 minutes
1 cup buckwheat flour 1 cup all-purpose flour 2/3 cup sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, cut into cubes 2 large egg yolks, beaten.
1. Heat oven to 325 degrees. Put dry ingredients in bowl of food processor, and pulse once or twice to mix. Add butter, and pulse about 15 times, until pea-size pieces form. Add egg, and pulse 8 times, or until dough just comes together. Alternatively, combine dry ingredients in a bowl, and stir with a whisk to mix; in a mixing bowl, beat butter until fluffy, and add eggs; beat in the dry ingredients in 2 batches, scraping down sides of bowl between additions. 2. Transfer dough to a pastry bag fitted with a 1/2-inch star tip. Pipe dough in spirals, forming cookies 1 1/4 inches across, onto ungreased baking sheets, about 1 1/2 inches apart. (Dough is stiff, and can be hard to pipe.) Alternatively, form tablespoons of dough into balls, and place 1 1/2 inches apart on baking sheets; use a fork to press dough into rounds 3/8 inch thick. Bake biscuits 15 to 20 minutes, until golden around edges. Cool on a wire rack.
------------------------------------------------------------------------------------- They're sensual, succulent, slippery, and ... sexy.
Aphrodite, the Greek goddess of love and beauty, was born from the shell of one. And Casanova reportedly ate 50 of them raw with his lady of the moment every morning. What mysterious mollusk is associated with such sensuality? The oyster, of course.
Aphrodisiacs have been sought out for centuries as a remedy for inadequate performance and as a means to increase fertility. Perhaps it is the sensual shape or texture of the raw oyster that often places it at the top of the list of natural love potions.
But questions remain as to the legitimacy of oysters as aphrodisiacs. The FDA claims that the reported sexual effects of oysters are based not in fact, but in fiction.
The FDA might argue potency, but who can deny the power of the mind? If you think eating oysters makes you feel sexy then they're already working. Here are several reasons to down some oysters and up your libido:
They're healthy
Oysters are rich in phosphorus, iodine, and zinc, which is known to increase the sexual health of both men and women. Research has found that low sperm count is connected to low zinc levels.
They're best-sellers in the romance countries
Spain and France have the second and third largest per capita seafood consumption in the world, behind only Portugal. The sweethearts in these capitals of romance must be on to something, because love is in the air, or maybe, the water.
They're a symbol of love
Like a broken heart, oyster beds are slow to regrow. So, like love, downing raw oysters from the half-shell can be a rare and exciting experience.
Sure they're slippery, but these creatures that come from Aphrodite's home can pack a powerful love punch. So this Valentine's Day let the oysters do the sweet talking. Oysters on the Half Shell
Ingredients
2 dozen Oysters
Shuck each oyster by carefully inserting the point of an oyster knife at the hinge end of the shells and twisting. (Don't lose the juices.) Discard top shells. Free the oyster from the bottom shell by gently sliding a knife underneath it. Serve with lemon wedges and Cocktail Sauce (recipe follows).
Cocktail Sauce
Yield 1 cup
Ingredients
2/3 cup ketchup juice of one lemon ( or according to taste) 3 tablespoons prepared horseradish 2 tablespoons Worcestershire sauce 1/4 teaspoon hot sauce
Preparation
Combine all ingredients, stirring well. Cover and chill at least two hours. Serve with oysters on the half shell.
Caramelized Pancetta and Fennel Salad
Ingredients
1 bulb fennel, halved and cut into 1/2-inch wedges 5 slices pancetta 2 cloves garlic, minced 2 tablespoons brown sugar 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 5 ounces (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
Red Wine Vinaigrette:
2 tablespoon red wine vinegar 1 tablespoon lemon juice 1/2 teaspoon honey 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: scant 1/2 cup
Shrimp Scampi with Linguini
Ingredients
1 pound linguini 4 tablespoons butter 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, finely diced 2 cloves garlic, minced Pinch red pepper flakes, optional 1 pound shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1/2 cup dry white wine Juice of 1 lemon 1/4 cup finely chopped parsley leaves
Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Orange Balsamic Rock Cornish Game Hens
Ingredients
6 hens, rinsed and pat dry Coarse salt Coarse black pepper 1 cup defrosted orange juice concentrate 1 cup aged balsamic vinegar 3 to 4 tablespoons extra-virgin olive oil 7 to 8 stems rosemary, chopped
Directions
Preheat oven to 425 degrees F.
Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.
Roasted Asparagus
Ingredients
2 bunches medium asparagus 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt Freshly ground black pepper Grated or shaved Parmesan, optional
Directions
Preheat the oven to 450 degrees F.
Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
Ingredients
4 ounces cream cheese, softened 1/3 cup plain yogurt 4 teaspoons granulated sugar 1 teaspoon very finely grated lemon zest 1/4 teaspoon lemon juice 1/4 teaspoon vanilla extract Pinch salt Raspberry Coulis, for serving, recipe follows 6 fresh raspberries, for garnish Fresh mint leaves, for garnish
Directions
In a medium bowl, combine all of the ingredients and beat together with a whisk until smooth. Strain the mixture through a fine sieve. Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth. Pour the cream cheese mixture into the ramekin and fold the over-hanging cheesecloth over the top. Refrigerate the mold in a shallow dish to catch any drips for at least 4 hours, and up to 2 days.
To serve the dessert, unmold the coeur and carefully peel away the cheesecloth. Place the coeur on the center of a dessert plate, smooth side down. Allow to sit at room temperature for about 20 minutes before serving. Drizzle the raspberry coulis around the plate and garnish with the fresh raspberries and mint.
Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.
Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.
Yield: 2 cups
Simple Syrup: 1/2 cup sugar
1/2 cup water
Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.
Yield: about 3/4 cup syrup
Source: Tyler Florence. Giada Di Laurentiis, Emeril LaGasse, Rachael Ray, The Food Network, Coastal Living Magazine
Above: A bartender serves up a special cocktail known as "The Madoff Nectar", a blend of rum, fresh melon juice, triple sec, evaporated milk, syrup and crushed ice, which is part of the "Carta en Crisis" or Crisis Menu, at the Catedral bar and grill in Santiago February 3, 2009.
REUTERS/Ivan Alvarado ------------------------------------------------------------------------------------- For those trying to drown their sorrows in drink, a bar in Chile's capital is promoting a "Crisis Menu" of discount-priced cocktails. Drinks at the Catedral bar near Santiago's financial center include The Subprime, In Recession, Pyramid (scheme), Bailout and The Madoff Nectar. "The crisis names grab your attention straight away ... and the price is good too," said bank executive Angelica Quezada, 38, sipping a "Down Jones" -- a mix of peach and orange ice cream and vodka.
Bernard Madoff's alleged $50 billion fraud may have left a bitter taste in the mouths of thousands of wealthy investors, but in this corner of Chile's capital, the U.S. financier is the toast of the town.
At Opera Catedral, a swank bar near Santiago's financial center, customers can indulge or drown their sorrows in cleverly named cocktails such as "Madoff Nectar," "War Street" and "Down Jones."
(SOUNDBITE) (Spanish) BARTENDER JUAN REYES: "With the idea of weathering the crisis, this menu was made thinking of new drinks that are also economical. The prices are very attractive for the quality of drinks we are making."
(SOUNDBITE) (Spanish) CUSTOMER ANGELICA QUEZADA: "The names of the drinks are up to the minute-- they are what everyone is talking about and it's innovative."
1 habanero, seeded and chopped 1/4 cup soy sauce 1/4 cup honey 1/4 cup brown sugar 2 tablespoon sugar 2 teaspoons fennel seed 2 teaspoons cayenne pepper 2 teaspoons allspice 2 teaspoons dried thyme 1 teaspoon ground ginger 4 garlic cloves, chopped 4 green onions, chopped 1/4 cup apple cider vinegar 1/4 cup lime juice 1/4 cup orange juice 7 pounds chicken wings
Directions
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.
Club Chicken Pizza
Pizza piled high with grilled chicken, bacon, mozzarella cheese, tomatoes, avocados and fresh greens.
Why try? Pizza and salad is a classic partnership. Why not put them together with every bite?
Foodie Byte: While the pizza, meat and cheese are baking, you’ve got time mix up your salad ingredients to top the pie as it comes out of the oven.
Ingredients
12 ounce prepared pizza dough Corn meal for dusting ½ cup prepared pesto sauce, divided ½ pound grilled chicken (about 2 to 3 boneless skinless chicken breast filets), sliced into strips ½ pound bacon, cut in half, cooked crisp 3 cups shredded mozzarella cheese, divided 2 cups mixed salad greens 2 tablespoons prepared oil and vinegar salad dressing 2 roma tomatoes, ½″ dice 1 avocado, ½″ dice ¼ cup Parmesan cheese, shaved 1 cup mayonnaise
Preparation
Heat oven to 475°F.
Roll out pizza dough into 12-inch circle. Place on oiled pizza pan or large baking sheet lightly dusted with cornmeal.
Spread ¼ cup pesto sauce evenly over pizza crust; top evenly with 1 cup shredded cheese.
Arrange chicken slices and bacon strips over pesto sauce. Top with remaining shredded cheese and bake for 10 to 12 minutes or until golden and bubbly. Remove from oven.
Combine ¼ cup pesto sauce and mayonnaise; stir to blend. Reserve. Cut pizza into slices.
Top evenly with tomatoes and avocado dices. Spoon pesto mayonnaise over sliced pizza.
Combine mixed greens with salad dressing and toss to blend; arrange over hot pizza.
White Chocolate-Coffee Ice Cream Affogato
Affogato, which means “drowning in” when translated into English, is a classic Italian dessert that transforms espresso and gelato into a whole new taste sensation. Gelato or ice cream is scooped into a clear heatproof mug, then hot espresso is poured over and “drowns” the gelato, melting it ever so slightly. In this recipe, white chocolate-coffee ice cream is paired with the hot espresso, making this Italian ice cream float even more decadent.
Ingredients
2 cups whole milk 2 cups heavy whipping cream 1 cup espresso coffee beans 8 large egg yolks 3/4 cup sugar 1/3 cup light corn syrup 6 ounces good-quality white chocolate (such as Bernard C, Lindt, Callebaut or Ghirardelli), chopped 1 to 2 tablespoons Cognac (optional) 3/4 cup freshly brewed espresso 3/4 teaspoon freshly ground espresso coffee beans White chocolate curls (optional) Ground cinnamon (optional)
Preparation
Bring milk, 1 1/2 cups cream and 1 cup coffee beans to simmer in heavy medium saucepan. Remove from heat. Cover and let steep 30 minutes. Strain into medium bowl.
Whisk yolks, sugar and corn syrup in large metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil).
Strain custard into sieve set over another large bowl. Add 6 ounces chocolate; whisk until melted. Mix in remaining 1/2 cup cream and Cognac, if desired. Chill custard until cold, about 1 hour.
Process custard in ice cream maker according to manufacturer's instructions.
Transfer ice cream to container and freeze until firm, at least 6 hours or overnight.
Scoop 3/4 cup ice cream into each of 6 cappuccino cups. Pour 2 tablespoons hot espresso or very strong coffee over each. Sprinkle with ground espresso. Garnish with white chocolate curls and sprinkle with cinnamon, if desired.
Espresso may be subtituted with 3/4 cup very strong hot coffee made from 1 1/4 cups water and 3/4 cup ground espresso coffee beans.
Additional Info
How can you make this rich drink even more decadent? Top with white chocolate curls and a sprinkling of ground cinnamon. White chocolate is softer than bittersweet or semisweet chocolate which makes slicing curls easy with a v-slicer mandoline. Not only does this versatile kitchen tool slice, julienne and chop vegetables and fruit, but when set at the thinnest setting, it makes perfect white chocolate curls.
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