Day Recipe Food Community

November 12, 2007

Grapes with Kir Sabayon Recipe

Filed under: Recipes — Tags: , , — Anna @ 11:40 pm

Pack the fruit and sauce separately, and keep the sauce chilled.

Serves 6.

INGREDIENTS

  • 3 large egg yolks
  • 1/4 cup sugar
  • pinch of salt
  • 1/2 cup dry white wine

  • 1/2 cup chilled whipping cream

  • 5 tablespoons crème de cassis liqueur

  • 2 cups red seedless grapes

  • 2 cups white seedless grapes

    DIRECTIONS

    Using whisk or electric mixer, beat yolks, sugar and salt in medium nonaluminum metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Gradually beat wine. Continue beating until mixture mounds in spoon, and candy thermometer registers 160°F, about 9 minutes. Set bowl into larger bowl filled with ice and water. Whisk until cool. Remove from over water.

    Beat cream in another medium bowl until stiff peaks form. Add crème de cassis and beat until peaks form again. Fold into egg mixture. Cover and refrigerate. (Can be prepared 1 day ahead.)

    Mix grapes in bowl. Divide among 6 bowls. Spoon sabayon over.

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    • Zucchini Gratin Recipe

    Filed under: Recipes — Tags: , — Anna @ 11:20 pm

    Serves 6.

    INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 6 medium zucchini, sliced
  • 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
  • 1 1/4 cups grated parmesan cheese
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 2 eggs

    DIRECTIONS

    Preheat oven to 350°F. Butter 9-inch-diameter deep-dish glass pie plate. Melt butter in heavy large skillet over medium-high heat. Add zucchini; sauté until golden, about 5 minutes. Season with salt and pepper. Layer half of zucchini in prepared dish. Sprinkle half of tarragon and 1/2 cup cheese over. Repeat layering with zucchini, tarragon and 1/2 cup cheese. Combine milk, cream and eggs in small bowl. Season with salt and pepper. Pour custard over zucchini. Sprinkle 1/4 cup cheese over. Bake until gratin is set in center, about 35 minutes.

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    • Eggplant, Tomato and Goat Cheese Sandwiches Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 11:00 pm

    Make 6.

    INGREDIENTS

  • 1 1/2 cups chopped seeded tomatoes
  • 1/4 cup chopped fresh basil
  • 2 teaspoons red wine vinegar

  • 1 large eggplant, cut lengthwise into 1/2-inch-thick slices

  • olive oil
  • 6 large 1/2-inch-thick slices country-style french bread
  • 9 ounces soft mild goat cheese (such as montrachet)

    DIRECTIONS

    Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside.

    Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.

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    • Provencal Sauteed Chicken Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:40 pm

    Serves 4.

    INGREDIENTS

  • 1 4 1/2-pound chicken, cut into 8 pieces
  • 3 tablespoons olive oil
  • 1/2 cup chopped salt pork (about 2 1/2 ounces)
  • 1 cup chopped onion
  • 1 28-ounce can diced peeled tomatoes with juices
  • 1 14 1/2-ounce can low-salt chicken broth
  • 3/4 cup dry white wine
  • 6 fresh thyme sprigs or 1 tablespoon dried
  • 3 large garlic cloves, minced
  • 2 bay leaves

  • 1 cup drained niçoise olives

  • 1/2 cup sliced fresh basil

    DIRECTIONS

    Season chicken with salt and pepper. Heat oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken and brown on all sides, about 5 minutes per batch. Transfer chicken to plate. Pour off all but 2 tablespoons fat from Dutch oven. Add salt pork; sauté until golden, about 5 minutes. Add onion and sauté until almost tender and golden, 6 minutes. Add tomatoes with their juices, broth, wine, thyme, garlic and bay leaves and bring to boil. Return chicken to Dutch oven. Cover and simmer until chicken is cooked through, about 20 minutes.

    Transfer chicken to large bowl. Add olives to Dutch oven and boil until mixture is reduced to 3 cups, about 25 minutes. Mix in basil. Return chicken to Dutch oven and stir until heated through, about 3 minutes. Transfer chicken to shallow serving bowl. Spoon sauce over and serve.

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    • Roast Chicken with Mustard Vinaigrette Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:20 pm

    Serves 4.

    INGREDIENTS

  • for chicken:
  • 1 6- to 7-pound roasting chicken
  • 1 large shallot
  • 2 fresh rosemary sprigs
  • 2 fresh sage sprigs
  • 1 cup mustard vinaigrette
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage

  • fresh rosemary and sage sprigs

  • mustard vinaigrette

    DIRECTIONS

    To make chicken:
    Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.

    Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)

    Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

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    • Chicken with Baby Onions Recipe

    Filed under: Recipes — Tags: , — Anna @ 10:00 pm

    Serves 4.

    INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 4 large chicken thighs (about 1 1/2 pounds)
  • 1 tablespoon all purpose flour
  • 16 pearl onions, peeled
  • 1 cup canned low-salt chicken broth
  • 1/3 cup dry white wine
  • 4 bay leaves
  • 1 tablespoon dried thyme

    DIRECTIONS

    Melt 2 tablespoons butter in heavy large skillet over high heat. Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour. Add chicken and pearl onions to skillet and sauté until chicken is golden, about 3 minutes per side. Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme. Bring liquid to boil.

    Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes. Uncover and simmer until sauce thickens, about 8 minutes.

    Transfer chicken and onions to plates. Season sauce with salt and pepper; spoon over chicken.

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    • Roast Lamb with Pistou Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:40 pm

    Serves 6.

    INGREDIENTS

  • pistou
  • 6 large garlic cloves
  • 2 1/2-ounce packages fresh basil leaves, trimmed, coarsely chopped
  • 1/2 cup olive oil
  • 3/4 cup grated parmesan cheese

  • lamb

  • 1 5-to 6-pound leg of lamb, boned, rolled, tied
  • 3 garlic cloves, slivered
  • 4 tablespoons chopped fresh basil
  • olive oil

  • 3 large tomatoes

  • fresh basil leaves

    DIRECTIONS

    For pistou:
    With processor running, drop garlic through feed tube and chop finely. Scrape down sides of work bowl. Add basil; process until finely chopped. With processor running, add oil through feed tube and process until mixture is pureed. Mix in cheese. Season with salt and pepper. Transfer tosmall bowl.

    For lamb:
    Preheat oven to 450°F. Form slit in lamb with tip of sharp knife. Insert garlic sliver and some chopped basil into slit. Repeat all over lamb. Place lamb on rack in roasting pan. Brush generously with oil. Sprinkle with salt and generous amount of pepper. Roast 20 minutes. Reduce oven temperature to 375°F. Continue roasting until thermometer inserted into thickest part of lamb registers 130°F, basting occasionally with drippings, about 1 hour longer. Cool 1 hour. (Can be made 1 day ahead. Cover pistou and lamb separately; chill. Bring to room temperature before serving.)

    Slice tomatoes; place around edge of platter. Slide basil leaves between tomato slices. Slice lamb; arrange on platter. Drizzle pistou over lamb and tomatoes.

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    • Pork with Apples, Calvados and Apple Cider Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:20 pm

    Serves 4.

    INGREDIENTS

  • 1 pound pork tenderloin, trimmed, cut into 1-inch-thick slices

  • 5 tablespoons butter

  • 4 medium golden delicious apples (about 1 1/2 pounds); peeled, cored,
  •  sliced 1/3 inch thick
  • 1 teaspoon sugar

  • 2 large shallots, chopped

  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1/4 cup calvados or other apple brandy
  • 1 cup whipping cream
  • 1/4 cup apple cider

    DIRECTIONS

    Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

    Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.

    Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.

    Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.

    Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

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    • Piperade with Ham Recipe

    Filed under: Recipes — Tags: , — Anna @ 9:00 pm

    Serves 6.

    INGREDIENTS

  • 3 large bell peppers

  • 3 tablespoons olive oil

  • 2 large onions, sliced
  • 6 large garlic cloves, chopped
  • 3 medium tomatoes, peeled, seeded, sliced
  • 1/4 teaspoon cayenne pepper

  • 10 large eggs

  • 7 tablespoons butter
  • 1/3 cup thinly sliced fresh basil
  • 4 ounces thinly sliced jambon de bayonne or prosciutto, cut crosswise into
  •  strips

  • country-style bread slices toasted

    DIRECTIONS

    Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes. Peel and seed peppers; cut into 1/3-inch-wide strips.

    Heat oil in heavy large skillet over medium heat. Add onions and garlic; sauté until tender, about 8 minutes. Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes. Uncover and cook until mixture is thick, about 14 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Cover mixture and let stand at room temperature. Rewarm before continuing.)

    Beat eggs in bowl until blended. Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes. Add pepper mixture and jambon de Bayonne and stir just to blend. Season to taste with salt and pepper.

    Mound pipérade in center of platter. Surround with toast and serve.

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    • Spring Lamb Stew Recipe

    Filed under: Recipes — Tags: , , — Anna @ 8:40 pm

    Serves 4.

    INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 1 pound lamb stew meat

  • 2 tablespoons all purpose flour

  • 12 boiling onions, peeled
  • 5 medium russet potatoes, peeled, quartered
  • 2 large carrots, peeled, cut into 1-inch pieces
  • 10 small bay leaves
  • 2 teaspoons dried thyme
  • 2 cups canned beef broth

  • 1/2 cup chopped fresh parsley

    DIRECTIONS

    Melt butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper. Add lamb to pot and sauté until brown, about 5 minutes. Add flour and stir 2 minutes. Add onions, potatoes, carrots, bay leaves and thyme and stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover and simmer until lamb and vegetables are almost tender, about 1 hour.

    Uncover stew and simmer until gravy thickens and lamb and vegetables are very tender, about 15 minutes longer. Add parsley. Season stew to taste with salt and pepper.

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