Day Recipe Food Community

April 30, 2009

Braised Veal Breast with Bulb Vegetables Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:34 pm

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky.

The secret here is browning the meat.

Makes 4 servings.

INGREDIENTS

  • 3-pound veal breast
  • coarse salt and white pepper, to taste
  • 2 tablespoons corn oil
  • 2 large shallots, peeled
  • 1 onion, quartered
  • 1 leek, split and cleaned
  • 12 cloves of garlic, unpeeled
  • 2 bay leaves
  • 1/3 cup diced celery root
  • 4 whole cloves
  • 1/2 teaspoon white peppercorns
  • 1/2 teaspoon ground cumin
  • 1/2 cabbage, quartered
  • 2 cups dry white wine
  • 1 1/3 cups apple cider
  • 1/3 cup snipped chives

DIRECTIONS 1. Preheat the oven to 250°F. Season the veal with salt and white pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the veal; brown well on all sides. Transfer to a plate.

2. Add the next nine ingredients to the pan and cook, stirring, until the onion begins to brown. Add the cabbage; cook until wilted and browned slightly. Add 1 cup each of the wine and cider. Return veal to the pot. Season with salt, cover and braise in the oven until the meat is very tender, about 2 1/2to 3 hours.

3. Remove the veal and vegetables from the juices and keep warm. Strain and degrease juices; return to the pot. Add remaining wine and cider; bring toa boil. Reduce for 15 minutes to thicken. Adjust seasonings. Return veal to the pot; simmer, basting with sauce until it is syrupy and the meat is nicely glazed.

4. To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.

  • Share/Bookmark

Fish Soup with Bread and Rouille Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:00 pm

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Makes 6 servings.

INGREDIENTS

  • 1large leek, green part coarsely chopped and white part cut into 1/4-inch pieces
  • 5tablespoons olive oil
  • 1medium onion, coarsely chopped
  • 2celery ribs, coarsely chopped
  • 2carrots, coarsely chopped
  • 3garlic cloves, smashed
  • 1/4teaspoon crumbled saffron threads
  • 2bay leaves (not california)
  • 1teaspoon dried hot red pepper flakes
  • 1 1/4lb plum tomatoes, coarsely chopped
  • 3tablespoons canned tomato purée
  • 2cups dry white wine
  • 1 1/2qt white fish stock1(8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded
  • 2tablespoons unsalted butter
  • 1lb skinned white fish fillets such as halibut, snapper,and/or bass,cut into 1-inch cubes
  • 1teaspoon salt
  • 2cups rouille1tablespoon chopped fresh oregano
  • 1tablespoon chopped fresh flat-leaf parsley

DIRECTIONS Make broth: Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.

Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.

Prepare croûtes while broth simmers:
Preheat oven to 300°F.

Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croûtes.

Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.

Put croûtes in soup plates and ladle soup over. Sprinkle with oreganoand parsley and serve remaining rouille on the side.

Cooks’ note:
• Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.

  • Share/Bookmark

Penne with Smoked Trout and Sugar Snap Peas Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 3:43 pm

Active time: 30 min Start to finish: 40 min

Makes 4 main-course servings.

INGREDIENTS

  • 1lb penne rigate
  • 3/4lb sugar snap peas, trimmed and halved diagonally
  • 2/3cup heavy cream
  • 1(1/2-lb) whole smoked trout, head, skin, bones, and tail discarded and flesh coarsely flaked
  • 1tablespoon finely grated fresh lemon zest
  • 1/4cup chopped fresh dill
  • 1/2teaspoon salt
  • 1/2teaspoon black pepper

DIRECTIONS Cook pasta in a large pot of boiling salted water 2 minutes less than package instructions indicate, then add sugar snaps and cook until sugar snaps are tender, about 2 minutes more. Reserve 1/4 cup cooking water, then drain pasta and sugar snaps in a colander and return to pot.

Boil cream in a 1- to 1 1/2-quart heavy saucepan, uncovered, 2 minutes, then add to pasta along with trout, zest, reserved cooking water, dill, salt, and pepper and toss until combined.

  • Share/Bookmark

Herbal Super Store

Filed under: Coupons — Tags: — admin @ 12:45 pm

HerbalSuperStore.com is a premiere Global Herbalife Distributor. We provide all of the Herbalife products to our customers which help enable and achieve optimal health. Herbalife products are of the highest quality. They combine the very best of science and nature to provide healthier and better nutrition. Each product is made to achieve great health and wellness.

Herbalife produces products that maximize nutrition, increase energy and enable a healthy active lifestyle. Herbalife is a publicly traded company on the New York Stock Exchange, with sales of $2.1 Billion in 2007.

Herbalife is one of the leading global companies in the Health & Wellness industry. The Health & Wellness industry is the hottest and fastest growing sector on the planet. In 2005 it achieved $200 Billion in sales (which is half of the Auto Industry) and is projected to hit $1 Trillion by 2010 – that’s 500% Growth Rate in just only 5 years!!! Baby Boomers which are 78 Million people, 30% of the worlds population, control 50% of the Gross National Product, are leading the Health & Wellness sector. They want to stay young, healthy, fit, feel healthier, look better, be youthful, be full of vitality, prevent diseases and slow down the aging process.

Our customers are of the highest importance, so we take pride in offering the best customer/shopping experience, customer support as well as affordable prices.

  • Share/Bookmark

Braised Escarole with Currants and Pine Nuts Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:27 pm

This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish.

Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers’ markets) is mellower and makes a wonderful salad green.

Makes 6 servings.

INGREDIENTS

  • 3tablespoons dried currants
  • 2tablespoons water2pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips3tablespoons extra-virgin olive oil
  • 4garlic cloves, thinly sliced
  • 3tablespoons pine nuts, toasted

DIRECTIONS Combine currants and water in small bowl. Let stand 30 minutes. Drain.Transfer currants to medium bowl.

Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.

Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.

  • Share/Bookmark

Lime Sugar Recipe

Filed under: Recipes — Tags: , , — Anna @ 8:37 am

This sugar, used in the cookies and lime ice, is great to have on hand for sprinkling on cut fruit or to add a boost to iced tea.


Active time: 45 min Start to finish: 45 min

Makes about 3 cups.

INGREDIENTS

  • 6limes
  • 2 1/4 cups sugar

DIRECTIONS Remove zest from limes in strips with a vegetable peeler and cut away any white pith from zest (pith imparts a bitter flavor). Chop zest (about 1/2 cup), then grind in a food processor with sugar until mixture is pale green with bits of zest still visible.


Cooks’ notes:
• Lime sugar may be made 3 days ahead and kept, chilled, in an airtight container.


• The sugar becomes aerated in the food processor; do not pack when measuring.

  • Share/Bookmark

Veal Scallops with Bacon and Potatoes Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:53 am

Hélène Wagner-Popoff writes, “My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it.
The fact that I live in the country — with the luxury of having a garden full of wonderful ingredients — makes it easy for me to love cooking. I like to surprise my family and guests with unexpected flavor combinations that don’t take a lot of effort.”

Makes 4 servings.

INGREDIENTS

  • 3thick-cut bacon slices, chopped
  • 1pound russet potatoes, peeled, cut into 1/2-inch cubes1 3/4pounds veal scallops
  • 1/2cup all purpose flour
  • 2tablespoons (1/4 stick) butter
  • 1cup canned low-salt chicken broth
  • 1/3cup dry vermouth
  • 2garlic cloves, thinly sliced
  • 2teaspoons chopped fresh thyme

DIRECTIONS Cook bacon in heavy large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to small bowl. Add potatoes to drippings in skillet. Cover and cook until potatoes are tender, stirring occasionally, about 8 minutes. Transfer potatoes to medium bowl; cover to keep warm. Reserve skillet.

Sprinkle veal with salt and pepper;coat with flour and shake off excess. Add butter to skillet and melt over medium-high heat. Working in batches, add veal to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer veal to platter. Add broth, vermouth, garlic, and thyme to skillet and bring to boil, scraping up any browned bits. Boil until sauce is reduced to 3/4 cup, about 3 minutes. Mix in bacon. Season sauce with salt and pepper. Pour sauce over veal. Surround with potatoes; serve.

  • Share/Bookmark

Fig and Carrot Slaw Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:15 am

Active time: 20 min Start to finish: 50 min

Makes about 3 cups.

INGREDIENTS

  • 3tablespoons fresh lemon juice
  • 2tablespoons sugar
  • 1/2teaspoon salt
  • 1/4teaspoon ground cumin
  • 1/8teaspoon cayenne
  • 1lb carrots, cut into julienne strips (4 cups)
  • 1/2cup thinly sliced soft dried mission figs (6)

DIRECTIONS Whisk together lemon juice, sugar, salt, cumin, and cayenne in a large bowl until sugar and salt are dissolved. Add carrots and figs and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until carrots are wilted, about 30 minutes.

  • Share/Bookmark

Blueberry-Nectarine Crisp Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:59 am

Ruby Port in the juicy filling deepens the fruit flavors in this crisp. Top with vanilla ice cream or the ice cream from the Malted Milk Ice Cream Cake.

Makes 8 servings.

INGREDIENTS

  • topping
  • 1 1/2cups all purpose flour
  • 3/4cup (packed) golden brown sugar
  • 1/2cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubesfilling
  • 2pounds large nectarines (about 6), halved, pitted, each half cut into 4 wedges
  • 4cups fresh blueberries
  • 1cup ruby port, divided
  • 2tablespoons cornstarch
  • 1teaspoon vanilla extract
  • 1/2cup sugar

DIRECTIONS For topping:
Combine flour and brown sugar in medium bowl; whisk to blend. Add butter and rub in with fingertips until small moist clumps form.

For filling:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix nectarines and blueberries in large bowl. Stir 1/4 cup Port, cornstarch, and vanilla in small cup until cornstarch dissolves. Combine remaining 3/4 cup Port and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil; continue to boil 3 minutes, whisking occasionally. Whisk in cornstarch mixture and stir until thick and clear, about 30 seconds. Gently stir Port mixture into fruit.

Transfer filling to prepared baking dish. Sprinkle topping evenly over. Bake crisp until nectarines are tender, filling bubbles thickly, and topping is crisp and brown, about 40 minutes. Cool 15 minutes. Serve warm.

  • Share/Bookmark

Pepper-Crusted Steaks with Worcestershire-Glazed Portobellos Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 12:18 am

It’s important to splurge on well-marbled choice or prime strip steaks for this recipe. Lighter eaters might want to share one of these substantial cuts.

Makes 4 to 6 servings.

INGREDIENTS

  • 414- to 16-ounce new york strip steaks (each about 1 to 1 1/4 inches thick)
  • 3tablespoons black peppercorns, cracked with mallet
  • 2teaspoons coarse kosher salt1/2cup plus 2 tablespoons (1 1/4 sticks) butter
  • 4teaspoons worcestershire sauce
  • 1 1/2teaspoons balsamic vinegar
  • 1pound portobello mushrooms, cut into 1/3-inch-thick slices

DIRECTIONS Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes.

Melt 1/2 cup butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat.

Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top each steak with 1/2 tablespoon butter. Tent with foil to keep warm. Grill mushrooms until soft and beginning to release juices, about 3 minutes per side. Divide mushrooms among steaks and serve.

Test-kitchen tip: To make crisscross grill marks, place steaks on the grill pointingto ten o’clock. Halfway through cooking on one side, turn steaks to point to 2 o’clock. Turn steaks over and repeat.

  • Share/Bookmark
Older Posts »

Powered by WordPress