INGREDIENTS:
2 chickens, each about 3 1/2 lb.
4 Tbs. minced fresh rosemary or tarragon
Salt and freshly ground pepper, to taste
3/4 cup chicken broth
1/4 cup dry white wine or chicken broth
DIRECTIONS:
Preheat oven to 425 degrees farenheit. Place the chickens, breast side up, on a rack in a large
roasting pan (or use 2 pans). Pat the chickens dry with paper towels. Rub the outside of each chicken
with 2 Tbs. rosemary and a generous amount of salt and pepper.
Roast the chickens for 20 minutes. Reduce the oven temperature to 400 degrees farenheit and continue
to roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone,
registers 170 degrees farenheit, about 40 minutes more.
Transfer 1 chicken to a carving board and let rest for 10 minutes. Set the second chicken aside to cool
before shredding the meat and storing.
For the pan sauce: Discard all but about 1 Tbs. of the fat from the roasting pan. Place the pan over medium-
high heat and add the broth and wine. Bring to a boil and stir, scraping up the browned bits from the pan
bottom. Cook until slightly reduced, about 1 minute. Season with salt and pepper.
Carve one of the chickens into serving pieces and divide among 4 plates. Top with the sauce and serve.
Serves 4 people; makes about 8 cups cooked chicken total.
Sunday, February 7, 2010
Spicy Chicken & Basil Stir-Fry
INGREDIENTS:
6 Tbs. chicken stock
2 Tbs. Asian fish sauce
2 tsp. firmly packed light brown sugar
1/2 tsp. cornstarch
2 Tbs. vegetable oil
1 red bell pepper, seeded and cut into 1/4 inch strips
1 or 2 Thai or Jalapeno chilies, cut into very thin rounds
2 garlic cloves, minced
4 boneless, skinless chicken breast halves, cut into thin strips
3/4 cup thinly sliced fresh basil leaves, preferably Thai basil
3 green onions, cut into 3-inch pieces
Cooked jasmine rice for serving
DIRECTIONS:
In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch
and whisk until the cornstarch and sugar are dissolved. Set aside.
In a large wok or fry pan over high heat, warm the oil. Add teh bell pepper and stir-fry
for 1 minute. Add the chilies to taste and the garlic and stir-fry until fragrant, about 20
seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in
the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil.
Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4 people.
6 Tbs. chicken stock
2 Tbs. Asian fish sauce
2 tsp. firmly packed light brown sugar
1/2 tsp. cornstarch
2 Tbs. vegetable oil
1 red bell pepper, seeded and cut into 1/4 inch strips
1 or 2 Thai or Jalapeno chilies, cut into very thin rounds
2 garlic cloves, minced
4 boneless, skinless chicken breast halves, cut into thin strips
3/4 cup thinly sliced fresh basil leaves, preferably Thai basil
3 green onions, cut into 3-inch pieces
Cooked jasmine rice for serving
DIRECTIONS:
In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch
and whisk until the cornstarch and sugar are dissolved. Set aside.
In a large wok or fry pan over high heat, warm the oil. Add teh bell pepper and stir-fry
for 1 minute. Add the chilies to taste and the garlic and stir-fry until fragrant, about 20
seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in
the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil.
Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4 people.
Spicy Potlatch Chicken Salad
INGREDIENTS:
2 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
1 Tbs. olive oil
1 Tbs. potlatch seasoning
1/4 cup sour cream
1/4 cup mayonnaise
1 celery stalk, chopped
2 Tbs. finely chopped red onion
2 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
DIRECTIONS:
Preheat a grill pan over medium-high heat. Brush the chicken breasts with the olive oil and sprinkle
with the potlatch seasoning.
Arrange the chicken on the pan and cook, turning once, until dark grill marks appear on both sides
and the juices run clear when the chicken is cut into at the thickest part, about 8 minutes total. Let
the chicken cool, then cut into 1/2-inch pieces.
In a bowl, whisk together the sour cream and mayonnaise until smooth. Add the chicken, celery, onion,
parsley, salt and pepper and stir to combine. Cover the refrigerator for at least 1 hour before serving.
Serves 2 to 4 people.
2 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
1 Tbs. olive oil
1 Tbs. potlatch seasoning
1/4 cup sour cream
1/4 cup mayonnaise
1 celery stalk, chopped
2 Tbs. finely chopped red onion
2 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
DIRECTIONS:
Preheat a grill pan over medium-high heat. Brush the chicken breasts with the olive oil and sprinkle
with the potlatch seasoning.
Arrange the chicken on the pan and cook, turning once, until dark grill marks appear on both sides
and the juices run clear when the chicken is cut into at the thickest part, about 8 minutes total. Let
the chicken cool, then cut into 1/2-inch pieces.
In a bowl, whisk together the sour cream and mayonnaise until smooth. Add the chicken, celery, onion,
parsley, salt and pepper and stir to combine. Cover the refrigerator for at least 1 hour before serving.
Serves 2 to 4 people.
Butternut Squash Risotto
INGREDIENTS:
7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
DIRECTIONS:
In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
In a large chef's pan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
After about 30 minutes, when the rice is tender to the bite but slightly firm in the center and looks creamy, stir in the remaining 3 Tbs. butter, the cheese, salt, and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6 people.
7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
DIRECTIONS:
In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
In a large chef's pan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.
Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
After about 30 minutes, when the rice is tender to the bite but slightly firm in the center and looks creamy, stir in the remaining 3 Tbs. butter, the cheese, salt, and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6 people.
Chipotle Chicken Panini
INGREDIENTS:
2 boneless, skinless chicken breast halves, each about 8 oz., tenders removed and breasts butterflied
8 tsp. spice chipotle rub
8 slices country-style bread, each cut on the bias 1/2-inch thick
Olive oil for brushing
8 tsp. mayonnaise
8 oz. Monterey jack cheese, shredded
1 avocado, peeled, pitted and cut into slices 1/4-inch thick
DIRECTIONS:
Preheat an electric panini press to 400 degrees farenheit according to the manufacturer's instructions.
Rub each chicken breast on both sides with 2 tsp. chipotle rub. Place 1 chicken breast on the preheated
panini press, close the lid, and cook until the chicken is firm in the center and nicely grill-marked on both
sides, 6 to 7 minutes. Transfer to a plate. Repeat to cook the remaining chicken breast. Cut each breast in
half.
Brush one side of each bread slice with olive oil. Turn the slices over and spread each with 1 tsp. mayonnaise.
Sprinkle 1/4 cup cheese on each of 4 slices. Top with the chicken and avocado slices, dividing evenly, then
sprinkle each with 1/4 cup cheese. Top each sandwich with one of the remaining bread slices, oiled side up.
Place 2 of the sandwiches on the panini press, close the lid, and cook until the bread is golden and the cheese
is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.
Cut the sandwiches in half and serve immediately. Serves 4 people.
2 boneless, skinless chicken breast halves, each about 8 oz., tenders removed and breasts butterflied
8 tsp. spice chipotle rub
8 slices country-style bread, each cut on the bias 1/2-inch thick
Olive oil for brushing
8 tsp. mayonnaise
8 oz. Monterey jack cheese, shredded
1 avocado, peeled, pitted and cut into slices 1/4-inch thick
DIRECTIONS:
Preheat an electric panini press to 400 degrees farenheit according to the manufacturer's instructions.
Rub each chicken breast on both sides with 2 tsp. chipotle rub. Place 1 chicken breast on the preheated
panini press, close the lid, and cook until the chicken is firm in the center and nicely grill-marked on both
sides, 6 to 7 minutes. Transfer to a plate. Repeat to cook the remaining chicken breast. Cut each breast in
half.
Brush one side of each bread slice with olive oil. Turn the slices over and spread each with 1 tsp. mayonnaise.
Sprinkle 1/4 cup cheese on each of 4 slices. Top with the chicken and avocado slices, dividing evenly, then
sprinkle each with 1/4 cup cheese. Top each sandwich with one of the remaining bread slices, oiled side up.
Place 2 of the sandwiches on the panini press, close the lid, and cook until the bread is golden and the cheese
is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.
Cut the sandwiches in half and serve immediately. Serves 4 people.
Dutch Apple Pancake
INGREDIENTS:
4 Tbs. (1/2 stick) unsalted butter
1 Golden Delicious apple, cored and
cut into 1/2-inch slices
1/2 tsp. ground cinnamon
1 Tbs. granulated sugar
2 eggs, at room temperature
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
Confectioners' sugar for dusting
DIRECTIONS:
Preheat an oven to 400 degrees farenheit. Butter a 10-inch ovenproof braiser or fry pan.
In another frying pan over medium heat, melt 2 Tbs. of the butter. Add the apple, cinnamon
and granulated sugar and saute, stirring occasionally, until the apple begins to soften and brown,
5 to 6 minutes. Set aside.
In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and
salt into the egg mixture and whisk until just blended. In a small saucepan over medium-low heat,
melt the remaining 2 Tbs. butter. Add the butter to the egg mixture and whisk until smooth.
Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the
pancake is browned and puffed up, 25 to 30 minutes. Dust with confectioner's sugar and serve
immediately. Serves 2 to 4 people.
4 Tbs. (1/2 stick) unsalted butter
1 Golden Delicious apple, cored and
cut into 1/2-inch slices
1/2 tsp. ground cinnamon
1 Tbs. granulated sugar
2 eggs, at room temperature
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
Confectioners' sugar for dusting
DIRECTIONS:
Preheat an oven to 400 degrees farenheit. Butter a 10-inch ovenproof braiser or fry pan.
In another frying pan over medium heat, melt 2 Tbs. of the butter. Add the apple, cinnamon
and granulated sugar and saute, stirring occasionally, until the apple begins to soften and brown,
5 to 6 minutes. Set aside.
In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and
salt into the egg mixture and whisk until just blended. In a small saucepan over medium-low heat,
melt the remaining 2 Tbs. butter. Add the butter to the egg mixture and whisk until smooth.
Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the
pancake is browned and puffed up, 25 to 30 minutes. Dust with confectioner's sugar and serve
immediately. Serves 2 to 4 people.
Ricotta Fig Tartine
1/3 cup ricotta cheese
1 slice of buttered Le Pain Quotidien
Organic Whole Wheat Bread
2 tsp. Le Pain Quotidien Organic Honey
1/4 plum tomatoe, diced
3 figs, cut into quarters
3 cracks fresh pepper
For garnish (optional):
3 radish slices
3 cucumber slices
1 tomato wedge
1 cantaloupe wedge
3 mesclun leaves
1 parsley sprig
DIRECTIONS:
Spread the ricotta cheese on the slice of buttered whole wheat bread.
Run a fork through the ricotta, forming ridges. Drizzle honey over the
ricotta before sprinkling with the diced tomatoes and the fig pieces.
FInish with three packs of black pepper. Cut into five equal triangles
and plate. Add garnish.
1 slice of buttered Le Pain Quotidien
Organic Whole Wheat Bread
2 tsp. Le Pain Quotidien Organic Honey
1/4 plum tomatoe, diced
3 figs, cut into quarters
3 cracks fresh pepper
For garnish (optional):
3 radish slices
3 cucumber slices
1 tomato wedge
1 cantaloupe wedge
3 mesclun leaves
1 parsley sprig
DIRECTIONS:
Spread the ricotta cheese on the slice of buttered whole wheat bread.
Run a fork through the ricotta, forming ridges. Drizzle honey over the
ricotta before sprinkling with the diced tomatoes and the fig pieces.
FInish with three packs of black pepper. Cut into five equal triangles
and plate. Add garnish.
Seasonal Fruit Crumble
INGREDIENTS:
1 cup flour
1 1/2 sticks butter (very cold)
4 tsp. ground cinnamon
3/4 cup sugar
For fruit filling:
2 1/2 cups seasonal fruit
1/2 cup sugar
4 (8-ounce), oven-proof ramekins
DIRECTIONS:
For crumble topping: cut butter into 1/2-inch pieces.
Place flour, sugar and cinnamon in a large bowl. Add butter; rub
in with fingertips until topping comes together in moist clumps.
For the fruit filling: mix the sugar and fruit in a bowl.
To assemble: divide the fruit mixture evenly into ramekins. Sprinkle
the crumble mixture over the fruit. Place ramekins on a baking sheet.
Bake in the oven at 350 degrees for 20-25 minutes. Bake crumble
until fruit is tender and topping is brown and crisp. Serve warm.
1 cup flour
1 1/2 sticks butter (very cold)
4 tsp. ground cinnamon
3/4 cup sugar
For fruit filling:
2 1/2 cups seasonal fruit
1/2 cup sugar
4 (8-ounce), oven-proof ramekins
DIRECTIONS:
For crumble topping: cut butter into 1/2-inch pieces.
Place flour, sugar and cinnamon in a large bowl. Add butter; rub
in with fingertips until topping comes together in moist clumps.
For the fruit filling: mix the sugar and fruit in a bowl.
To assemble: divide the fruit mixture evenly into ramekins. Sprinkle
the crumble mixture over the fruit. Place ramekins on a baking sheet.
Bake in the oven at 350 degrees for 20-25 minutes. Bake crumble
until fruit is tender and topping is brown and crisp. Serve warm.
Saturday, February 6, 2010
Asparagus and Goat Cheese Frittata
INGREDIENTS:
12 eggs
3 Tbs. finely chopped fresh chives
1/4 tsp. finely chopped fresh tarragon
2 Tbs. finely chopped fresh chervil
2 oz. (60g) prosciutto, cut into 1/4-inch (6 mm) strips
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
6 oz. (185g) goat cheese, crumbled
2 lb. (1kg) asparagus, tough ends trimmed, spears steamed
until tender and cooled
3 Tbs. unsalted butter
1 leek, thinly sliced and rinsed well
DIRECTIONS:
In a bowl, whisk together the eggs, tarragon, chervil, prosciutto, the 1/2 tsp. salt and pepper. Stir in 4 oz. (125g) of the cheese. Cut enough asparagus ends into 1/4inch (6mm) lengths to measure 1/4 cup and add to the egg mixture. Reserve the remaining asparagus spears.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leek and salt and cook for 8 minutes. Transfer the leek to the egg mixture.
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook for 6 to 8 minutes more. Remove from the heat, uncover the deep pan and arrange the remaining asparagus spears on top of the frittata in a spoke formation. Meanwhile, set the shallow half of the pan over medium heat and melt the remaining 1 Tbs. butter.
Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 10 to 12 minutes. Flip the frittata back into the deep pan, then slide frittata with the remaining cheese and serve. Serves 8 to 10.
12 eggs
3 Tbs. finely chopped fresh chives
1/4 tsp. finely chopped fresh tarragon
2 Tbs. finely chopped fresh chervil
2 oz. (60g) prosciutto, cut into 1/4-inch (6 mm) strips
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
6 oz. (185g) goat cheese, crumbled
2 lb. (1kg) asparagus, tough ends trimmed, spears steamed
until tender and cooled
3 Tbs. unsalted butter
1 leek, thinly sliced and rinsed well
DIRECTIONS:
In a bowl, whisk together the eggs, tarragon, chervil, prosciutto, the 1/2 tsp. salt and pepper. Stir in 4 oz. (125g) of the cheese. Cut enough asparagus ends into 1/4inch (6mm) lengths to measure 1/4 cup and add to the egg mixture. Reserve the remaining asparagus spears.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leek and salt and cook for 8 minutes. Transfer the leek to the egg mixture.
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook for 6 to 8 minutes more. Remove from the heat, uncover the deep pan and arrange the remaining asparagus spears on top of the frittata in a spoke formation. Meanwhile, set the shallow half of the pan over medium heat and melt the remaining 1 Tbs. butter.
Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 10 to 12 minutes. Flip the frittata back into the deep pan, then slide frittata with the remaining cheese and serve. Serves 8 to 10.
Recipe: Roasted EggCorn Squash Soup
INGREDIENTS:
2 Butternut Squash
2 oz. melted butter
4 table spoons of brown sugar
1/4 cup chopped onions
1/4 cup of carrots
One cup of white wine
1 quart of vegetable stock
One cup of heavy cream
2 sprinkles of fresh chives
1 tablespoon of maple sugar
2 tablespoons of sour cream
DIRECTIONS:
Cut Butternut Squash in half and take out seeds (leave shell on). In a separate bowl, mix melted butter and brown sugar. Place squash shell side up on sheet pan. Glaze mixture over squash. Put in oven 350 degrees for one hour or until tender. Let cool and scoop out squash. In soup pot, saute onions and carrots in whole butter over low heat until soft. One cup of white wine, reduce by 3/4. Add 1 quart vegetable stock and pulp from squash and puree everything! To finish, add one cup heavy cream, orange with fresh chives and a dollop of sour cream. Mix it up with some maple syrup and serve!
2 Butternut Squash
2 oz. melted butter
4 table spoons of brown sugar
1/4 cup chopped onions
1/4 cup of carrots
One cup of white wine
1 quart of vegetable stock
One cup of heavy cream
2 sprinkles of fresh chives
1 tablespoon of maple sugar
2 tablespoons of sour cream
DIRECTIONS:
Cut Butternut Squash in half and take out seeds (leave shell on). In a separate bowl, mix melted butter and brown sugar. Place squash shell side up on sheet pan. Glaze mixture over squash. Put in oven 350 degrees for one hour or until tender. Let cool and scoop out squash. In soup pot, saute onions and carrots in whole butter over low heat until soft. One cup of white wine, reduce by 3/4. Add 1 quart vegetable stock and pulp from squash and puree everything! To finish, add one cup heavy cream, orange with fresh chives and a dollop of sour cream. Mix it up with some maple syrup and serve!
Healthy Dinner Recipe: Seared Salmon with Cilantro-Cucumber Salsa (Serves 4)
INGREDIENTS:
1/2 cucumber, peeled, halved lengthwise, seeded, halved lengthwise again and thinly sliced crosswise
1 cup cherry tomatoes, quartered
1/2 yellow or orange bell pepper (capsicum), seeded and cut into 1-inch julienne
2 tablespoons chopped shallot or red onion
1 tablespoon chopped fresh cilantro (fresh coriander), plus sprigs for garnish)
1 tablespoon fresh lime juice
1 1/2 teaspoons canola oil
1 teaspoon honey
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon salt
4 salmon fillets, each 5 ounces and about 1-inch thick
1/4 teaspoon freshly ground black pepper
Lime wedges for garnish
DIRECTIONS:
Combine the cucumber, tomatoes, bell pepper, shallot and chopped cilantro. In a small bowl, whisk together the lime juice, 1
teaspoon of the canola oil, the honey, red pepper flakes and 1/2 teaspoon of the salt. Pour the lime juice mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside. Sprinkle the salmon fillets on both sides with the remaining 1/2 teaspoon salt and the black pepper. In a large, nonstick frying pan, heat the remaining teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, about 4 to 5 minutes on each side. Transfer the salmon fillets to warmed individual plates and top each with 1/4 of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately.
NUTRITIONAL ANALYSIS:
Calories: 243
Protein: 29 grams
Carbohydrates: 6 grams
Total Fat: 11 grams
Saturated fat: 2 grams
Monounsaturated fat: 4 grams
Cholesterol: 78 mg
Sodium: 654 mg
1/2 cucumber, peeled, halved lengthwise, seeded, halved lengthwise again and thinly sliced crosswise
1 cup cherry tomatoes, quartered
1/2 yellow or orange bell pepper (capsicum), seeded and cut into 1-inch julienne
2 tablespoons chopped shallot or red onion
1 tablespoon chopped fresh cilantro (fresh coriander), plus sprigs for garnish)
1 tablespoon fresh lime juice
1 1/2 teaspoons canola oil
1 teaspoon honey
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon salt
4 salmon fillets, each 5 ounces and about 1-inch thick
1/4 teaspoon freshly ground black pepper
Lime wedges for garnish
DIRECTIONS:
Combine the cucumber, tomatoes, bell pepper, shallot and chopped cilantro. In a small bowl, whisk together the lime juice, 1
teaspoon of the canola oil, the honey, red pepper flakes and 1/2 teaspoon of the salt. Pour the lime juice mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside. Sprinkle the salmon fillets on both sides with the remaining 1/2 teaspoon salt and the black pepper. In a large, nonstick frying pan, heat the remaining teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, about 4 to 5 minutes on each side. Transfer the salmon fillets to warmed individual plates and top each with 1/4 of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately.
NUTRITIONAL ANALYSIS:
Calories: 243
Protein: 29 grams
Carbohydrates: 6 grams
Total Fat: 11 grams
Saturated fat: 2 grams
Monounsaturated fat: 4 grams
Cholesterol: 78 mg
Sodium: 654 mg
Wednesday, February 3, 2010
Butternut Squash Frittata
INGREDIENTS:
6 Tbs. olive oil
2 lb. butternut squash
Kosher salt and freshly ground pepper
1 small yellow onion, julienned
2 Tbs. unsalted butter
1 Tbs. chopped fresh safe, plus 15
whole leaves
10 eggs
3 Tbs. heavy cream
1 cup finely grated pecorino Romano
cheese
Crisp cooked bacon
Serves 8-10
DIRECTIONS:
In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add one-fourth of the squash, season with salt and pepper and cook, stirring occasionally, until the squash is tender and beginning to brown, about 7 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining squash in 3 batches, warming 1 Tbs. oil before cooking each batch.
In the same pan over medium-high heat, warm 1 Tbs. of the oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until tender and beginning to brown, about 7 minutes. Transfer to the plate with the squash.
In the same pan over medium-high heat, melt the butter. Add the chopped sage and cook until the butter is browned, about 3 minutes. Pour the sage-butter mixture into a small bowl and let it cool. Wipe out the pan with paper towels.
In a large bowl, whisk together the eggs and cream. Stir in the cheese, squash, onion and sage-butter mixture.
In the deep half of the frittata pan over medium heat, warm 1/2 Tbs. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 9 minutes. Remove the shallow pan and gently lay the whole sage leaves on top of the frittata, spacing them evenly. Cover with the shallow pan and cook until the eggs are almost completely set, 4 to 5 minutes more.
Remove the shallow pan, set it over medium heat and warm the remaining 1/2 Tbs. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 3 to 5 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata. Slide the frittata onto a serving plate. Cut into wedges and serve with bacon. Serves 8 10 people.
6 Tbs. olive oil
2 lb. butternut squash
Kosher salt and freshly ground pepper
1 small yellow onion, julienned
2 Tbs. unsalted butter
1 Tbs. chopped fresh safe, plus 15
whole leaves
10 eggs
3 Tbs. heavy cream
1 cup finely grated pecorino Romano
cheese
Crisp cooked bacon
Serves 8-10
DIRECTIONS:
In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add one-fourth of the squash, season with salt and pepper and cook, stirring occasionally, until the squash is tender and beginning to brown, about 7 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining squash in 3 batches, warming 1 Tbs. oil before cooking each batch.
In the same pan over medium-high heat, warm 1 Tbs. of the oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until tender and beginning to brown, about 7 minutes. Transfer to the plate with the squash.
In the same pan over medium-high heat, melt the butter. Add the chopped sage and cook until the butter is browned, about 3 minutes. Pour the sage-butter mixture into a small bowl and let it cool. Wipe out the pan with paper towels.
In a large bowl, whisk together the eggs and cream. Stir in the cheese, squash, onion and sage-butter mixture.
In the deep half of the frittata pan over medium heat, warm 1/2 Tbs. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 9 minutes. Remove the shallow pan and gently lay the whole sage leaves on top of the frittata, spacing them evenly. Cover with the shallow pan and cook until the eggs are almost completely set, 4 to 5 minutes more.
Remove the shallow pan, set it over medium heat and warm the remaining 1/2 Tbs. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 3 to 5 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata. Slide the frittata onto a serving plate. Cut into wedges and serve with bacon. Serves 8 10 people.
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