February 29, 2008 in Recipes by danky
Terrific with roast chicken, lamb or steak.
Serves 6.
INGREDIENTS
3pounds (about 5 large) russet potatoes, peeled, quartered
1/4cup (1/2 stick) butter1 1/4cups whole milk
5ounces soft fresh goat cheese (such as montrachet), crumbled
1cup (packed) chopped arugula leaves (about 2 large bunches)
DIRECTIONS
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth.Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.
Tags: Cheese, Goat, Mashed, Potatoes
February 29, 2008 in Recipes by danky
An elegant and simple main course.
Serves 4.
INGREDIENTS
6tablespoons olive oil (preferably extra-virgin)
1tablespoon balsamic vinegar46- to 8-ounce veal loin chops (each about 3/4 inch thick)
4teaspoons ground sage4cups (packed) arugula leaves (about 4 large bunches)
1/3cup chopped red onion
DIRECTIONS
Whisk 3 tablespoons oil and vinegar in large bowl. Season to taste with salt and pepper; set dressing aside.
Place chops between 2 large pieces of plastic wrap on work surface, spacing apart. Using meat mallet, pound veal surrounding bone to 1/2-inch thickness. Rub each side of each chop with 1/2 teaspoon sage. Sprinkle with salt and pepper.
Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add chops; cook about 3 minutes per side for medium-rare. Transfer to platter; cover and keep warm.
Whisk any drippings from skillet into dressing. Add arugula and red onion to dressing and toss to coat. Top chops with arugula salad and serve.
Tags: Chopsrugula, Salad, Veal
February 29, 2008 in Recipes by danky
Arugula adds zip to this creamy risotto.
Serves 6 as an appetizer 4 as main course.
INGREDIENTS
2cups (packed) whole arugula leaves plus 1/2 cup sliced (about 3 large bunches total)
1/2cup (packed) fresh parsley leaves
4garlic cloves, peeled
6tablespoons olive oil
2teaspoons grated lemon peel3cups canned low-salt chicken broth
3cups bottled clam juice
2tablespoons (1/4 stick) butter
3/4cup chopped onion
2cups arborio rice or medium-grain white rice
1/2cup dry white wine
1 1/2pounds uncooked medium shrimp, peeled, deveined
DIRECTIONS
Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon peel. Season to taste with salt and pepper.
Bring broth and clam juice to simmer in large saucepan. Cover and keep warm over low heat. Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion and saut
until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes. Mix in arugula mixture and shrimp. Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer. Season risotto with salt and pepper. Transfer to bowl. Sprinkle with 1/2 cup sliced arugula and serve.
Tags: Risottorugula, Shrimp
February 29, 2008 in Recipes by danky
Only 1/3 cup of flour is used in this recipe, so the cake has a deliciously dense texture.
Serves 8.
INGREDIENTS
3/4cup sugar
1/2cup (1 stick) unsalted butter, room temperature
17-ounce package almond paste, broken into pieces
3large eggs
1tablespoon kirsch (clear cherry brandy)
1/2teaspoon almond extract
1/4teaspoon salt
1/3cup cake flour
1/2teaspoon baking powderpowdered sugar
DIRECTIONS
Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess. Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.
Tags: Almond, Cake, Kirsch
February 29, 2008 in Recipes by danky
This recipe originally accompanied Cherry-Fudge Brownies with Chocolate Sauce.
Makes 24.
INGREDIENTS
6ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
24large fresh cherries with stems
DIRECTIONS
Line baking sheet with waxed paper. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Remove chocolate from over water. Holding cherry stem, dip 1 cherry halfway into chocolate. Place cherry, chocolate side down, on prepared sheet. Repeat with remaining cherries and chocolate. Chill until chocolate is firm, at least 15 minutes. (Can be made 2 days ahead. Keep chilled.)
Tags: Cherries, Chocolate, Dipped
