Category: "Recipe of the Month"

Recipe of the Month - September, 2009

August 25th, 2009

Cinnamon Oranges

* 2 oranges
* 2 tablespoons honey
* 2 teaspoons ground cinnamon
* Fresh mint leaves, torn, for garnish

Directions

Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.

Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.
- Bobby Flay

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Recipe of the Month - July, 2009

June 25th, 2009

Egg, Potato, and Prosciutto Pie

* 1 (1-lb) package frozen puff pastry, thawed
* 2 medium onions, finely chopped (2 cups)
* 1 1/2 tablespoons olive oil
* 4 to 5 oz thinly sliced prosciutto
* 1 large boiling potato (10 to 12 oz)
* 12 large eggs

Put a baking sheet in middle of oven and preheat oven to 375°F. If the dough is in 1 piece, cut it in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides. Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper. Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim. Bake until pastry is golden brown and puffed, 50 to 60 minutes.
Serves 6 to 8 (breakfast or brunch)
Active time: 20 min
Start to finish: 1 1/2 hr

- Gourmet.com

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Recipe of the Month - April, 2009

March 30th, 2009

Mushroom and Butternut Squash Empanadas

For empanada filling

* 1 cup diced (1/4-inch) butternut squash
* 1/2 cup finely chopped white onion
* 6 small garlic cloves, minced
* 1/4 cup olive oil
* 2 (2- to 3-inch) fresh jalapeño chiles, seeds and ribs discarded and chiles finely chopped
* 1 lb fresh exotic mushrooms such as chanterelles, porcini, or hedgehogs (all one kind, not a mixture), trimmed and coarsely chopped
* 1/2 teaspoon salt
* 1/3 cup chicken broth

For sauce

* 1 dried pasilla de Oaxaca chile
* 3 garlic cloves, left unpeeled
* 1 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
* 1/4 cup finely chopped white onion
* 1/4 cup water
* 1/2 teaspoon salt

For empanada crust

* 1/3 Café Azul's pastry dough (1 lb)
* 1 large egg, lightly beaten with 1 tablespoon water
* 2 teaspoons coarse sea salt

Make empanada filling:

* Cook squash in a small saucepan of boiling salted water until just tender, about 2 minutes, then drain in a sieve.
* Cook onion and garlic in oil in a large heavy skillet over moderately low heat, stirring, until onion is softened, about 3 minutes. Add jalapeños and cook, stirring, 1 minute. Stir in mushrooms, salt, and broth and simmer, covered, until mushrooms are tender, 5 to 8 minutes. Simmer, uncovered, stirring occasionally, until liquid is evaporated, about 3 minutes, then stir in squash and salt to taste. Cool filling completely.

Make sauce:

* Heat a dry griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast pasilla de Oaxaca chile, pressing down with tongs, 15 to 20 seconds on each side. Halve chile lengthwise and discard stem, ribs, and seeds.
* Heat griddle over moderately high heat until hot, then toast garlic until lightly blackened, 2 to 3 minutes on each side. Cool garlic slightly and peel.
* Simmer tomatillos, onion, water, chile, garlic, and salt in a large saucepan, covered, until tomatillos are very tender, about 20 minutes, and cool slightly. Remove 1 chile half and reserve, then purée sauce in a blender until smooth (use caution when blending hot liquids), adding as much of reserved chile half as necessary to achieve desired spiciness. Return sauce to pan and season with salt.

Form and bake empanadas:

* Preheat oven to 400°F.
* Divide dough into 8 equal pieces (2 ounces each) and form each into a disk. Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick). Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with egg wash. Fold dough in half to form a half-moon, enclosing filling, and press edges together to seal. Crimp edge decoratively and transfer empanada with a spatula to a large baking sheet. Make 7 more empanadas in same manner.
* Lightly brush empanadas all over with some of remaining egg wash and sprinkle each with 1/4 teaspoon sea salt. Bake in middle of oven until golden, 25 to 30 minutes
* While empanadas are baking, reheat sauce. Cut each empanada in half with a serrated knife and serve with about 3 tablespoons sauce spooned around it.

Cooks' note: If your sea salt is very coarse, lightly crush it using a mortar and pestle or the back of a large heavy knife. - Gourmet.com

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Recipe of the Month - March, 2009

March 2nd, 2009

Chicken with Dark Beer

* 3 tablespoons all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 bone-in chicken breast halves, skinned
* 2 bone-in chicken thighs, skinned
* 2 chicken drumsticks, skinned
* 2 tablespoons butter
* 1 tablespoon canola oil
* 3 tablespoons dry gin
* 3/4 cup chopped celery
* 3/4 cup chopped peeled carrot
* 1/2 cup chopped shallots (about 3 medium)
* 3 juniper berries, crushed
* 1 (8-ounce) package mushrooms, halved
* 3 sprigs fresh thyme
* 3 sprigs fresh flat-leaf parsley
* 1 bay leaf
* 1 cup dark beer
* 1/4 cup whole-milk Greek-style yogurt
* 2 teaspoons white wine vinegar
* 1 tablespoon chopped fresh flat-leaf parsley

Preparation

1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove pan from heat. Pour gin into one side of pan; return pan to heat. Ignite gin with a long match; let flames die down. Remove chicken from pan; keep warm.

2. Add celery, carrot, shallots, and juniper berries to pan; sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms. Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag to pan. Return chicken to pan, nestling into vegetable mixture. Stir in beer; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer inserted in the meaty parts of chicken registers 160°. (Breasts may cook more quickly. Check them after 35 minutes, and remove them when they're done; keep warm.)

3. Discard cheesecloth bag. Remove chicken from pan; keep warm. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle). Remove from heat; stir in vinegar. Taste and adjust seasoning, if desired. Place 1 chicken breast half or 1 drumstick and 1 thigh on each of 4 plates; top each serving with about 3/4 cup sauce and vegetable mixture. Sprinkle with chopped parsley. - Cooking Light

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Recipe of the Month - February, 2009

January 30th, 2009

Shrimp with Garlic Cream Sauce Over Linguine

* 8 cloves garlic, unpeeled
* 12 large shrimp, peeled
* 2 tablespoons olive oil
* 1 1/2 cups heavy cream
* 1/4 cup finely chopped parsley
* 1/2 cup grated Parmesan
* 8 ounces fresh linguine, cooked and drained
* Salt and pepper

Directions

In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.
- Foodnetwork.com

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Recipe of the Month - December, 2008

December 8th, 2008

Asparagus Gruyere Tart

Flour, for work surface
1 frozen puff pastry
5 1/2 ounces Gruyere cheese, shredded (2 cups)
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch in from the edges to mark a rectangle. Using a fork, pierce pastry inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
-MarthaStewart.com

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Recipe of the Month - October, 2008

September 25th, 2008

Pumpkin Ravioli

For the filling:
1 1/2 pound pumpkin
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Locatelli cheese
1 tablespoon minced fresh sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste

1 package wonton skins
Egg wash (1 egg, mixed with 1 teaspoon water)
4 tablespoons unsalted butter
4 sage leaves, minced
1/2 cup cream or chicken broth
Freshly grated Locatelli cheese to taste
Deep fried sage leaves for garnish

Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste. Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened towels while preparing remaining raviolis. In a saucepan of boiling salted water cook the ravioli until they are just tender. In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened. Drain the pasta and transfer to a serving bowl. Add sauce and toss to combine. Garnish with sage leaves. - FoodNetwork

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Recipe of the Month - September, 2008

September 14th, 2008

Stuffed Chicken Caprese

A classic summer favorite, caprese salad, lends its flavors to this easy chicken dish. The chicken is stuffed with mozzarella and basil leaves and then served with sautéed cherry tomatoes and a sprinkling of torn basil.

4 boneless skinless chicken breast halves
4 (1-oz.) slices reduced-fat mozzarella cheese
8 large fresh basil leaves
1/4 teaspoon salt, divided
1/8 teaspoon pepper
2 teaspoons olive oil
2 cups cherry tomatoes, halved
1/2 cup torn fresh basil

1. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.

2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 5 minutes; turn. Scatter tomatoes over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.

4 servings

Cooking Pleasures Magazine

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Recipe of the Month - August, 2008

July 23rd, 2008

Corn Vichyssoise

4 cups water
4 cups low-sodium chicken broth
6 ears of corn-kernels cut off the cobs and cobs broken in half
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced
2 celery ribs, thinly sliced
1/4 cup dry vermouth
salt and pepper
3 tbsp heavy cream
2 white mushrooms, thinly sliced
2 tbsp chopped cilantro
extra-virgin olive oil for drizzling

In a saucepan, bring the water and broth to a boil with the corn kernels, cobs, onion, garlic, celery and vermouth. Simmer for 20 minutes. Discard the cobs. Puree the soup in a blender. Strain into a large, clean saucepan, season with salt and pepper and whisk in the cream. Serve the soup hot or chilled; garnish with the mushrooms, cilantro and olive oil.

6 servings.

This recipe is from the August 2008 Food & Wine magazine and is also available at foodandwine.com.

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Recipe of the Month - July, 2008

June 20th, 2008

Roasted Garlic White Pizza with Garlic Sauce

1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
3 to 4 heads Roasted Garlic, recipe follows
2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel
1 recipe Parmesan Pizza Dough, recipe follows
8 ounces fresh mozzarella, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves

Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.

In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Place a pizza stone in the oven and preheat to 500 degrees F.

Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.

Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.

Roasted Garlic:
3 to 4 heads garlic, upper quarter removed
4 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.

Parmesan Pizza Dough:
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated Parmesan
Pinch salt
Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

Yield: 1 (15-inch) pizza

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