Sunday, June 23, 2013

Broccoli, Brussels Sprouts and Cheddar Gratin

Yields 6 servings
Adapted from America's Test Kitchen

1 Pound broccoli 1-in florets, stalks chopped
1 Pound brussels sprouts, cut in quarters (small if large ones)
2 Tbls butter, unsalted
1 Medium shallots minced
2 to 4 Cloves garlic, fresh minced
1 Tbls flour, all-purpose
3/4 Cups cream, heavy
3/4 Cups stock, vegetable
1 Pinch nutmeg, fresh grated
1 Pinch pepper, cayenne
¼ tsp salt
1/8 tsp pepper, black, ground
1 tsp thyme leaves, fresh
4 Ounce(wt)s cheese, cheddar sharp grated
¾ cup breadcrumbs, panko
Butter-flavored cooking spray

Tools Needed:
12-Inch Skillet with Glass Cover
Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear
Kuhn Rikon Epicurean Garlic Press

Adjust oven rack to middle position; heat oven to 450 degrees. Microwave the broccoli and sprouts on power 7 for 7 minutes or until exterior is tender but interior is still slightly crunchy. Set aside while preparing sauce.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli and sprouts until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with breadcrumbs. Spray top with cooking spray.

Bake until golden brown and sauce is bubbling around edges, 15 to 20 minutes. Serve immediately.

Monday, June 17, 2013

Risotto with Mushrooms and Fontina Cheese

Yields 4 servings
Adapted from Bon Appétit, March 1996

2 Cups mushrooms, shiitake, chopped
1 Tbls butter

22 Ounce(fl)s stock, chicken, low-sodium*
1 Medium chopped onion, yellow
3 Ounce(wt)s chopped mushrooms, cremini
7/8 Cup rice, Arborio
1 Tbls oil, olive
1 Clove minced garlic, fresh
1 Tbls minced rosemary, fresh
3/8 Cup wine, white
3 Ounce(wt)s cubed cheese, Fontina1/4 Cup cheese, parmesan, grated

Chef's Note: You can use Vegetable stock to keep this dish vegetarian.

Tools Needed:
Emeril by All-Clad E9209964 Hard Anodized Nonstick 12-Inch Fry Pan with Lid Cookware, Black 

Saute shiitake mushrooms in butter until browned. Remove from heat.

Chop cremini mushrooms. 

Pour stock into saucepan and heat. Reduce heat and keep hot. 

Heat oil in heavy saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 3 minutes. Add cremini mushrooms and rosemary, sauté until tender, about 5 minutes. Add in shittakes.

Add rice and stir 2 minutes. Add wine and stir until absorbed, about 2 minutes. 

Add hot broth. Adjust heat so that liquid bubbles gently. Continue cooking until rice is tender and liquid is absorbed, about 20 minutes, covered for 10 of those minutes. Mix in cheeses and allow to melt. Serve.

Veal Chops with Balsamic Vinegar

Yields 3 servings
Adapted from Bon Appétit, March 1996 

3 Each veal, loin chop 
1 Tbls rosemary, fresh chopped
Tbls thyme, fresh chopped
Tbls oil, olive 
Tbls wine, dry red 
3 Cloves garlic, fresh minced
1 tsp pepper, white, ground 
3/4 Cups vinegar, balsamic 
1 tsp sugar, white 

Tools Needed:
Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet 

Place chops in a glass baking dish. Rub both sides with garlic, white pepper, rosemary and thyme. Cover and marinate 1 hour. 

Preheat oven to 450 degrees. Heat olive oil in oven-proof skillet over high heat. Add chops and sear both sides until brown, about 3 minutes each side. 

Transfer skillet to oven; roast veal about 6 minutes for medium rare. 

Transfer veal to platter, tent with foil. Add vinegar and wine to pan, scraping up any browned bits. Add sugar and boil until reduced to a syrupy consistency, about 3 to 5 minutes. 

Pour over veal.

Serve with Risotto with Mushrooms and Fontina Cheese.

Sunday, June 16, 2013

Greek 6-Layer Dip

Yield 8 servings

3 1/2 Pounds chick peas, fresh in the hulls*
1/2 Cup water, hot reserved cooking liquid
1 tsp salt, Kosher 
3 Cloves garlic, fresh minced
1 Large lemon juiced
1/2 Cup oil, extra virgin olive 
3 1/2 Tbls Tahini
1 tsp cumin, ground

1 to taste salt, Kosher 
1/2 Large bell pepper, red small dice
1/2 Large cucumber, English small dice
1/2 Cup olives, Kalamata finely chopped
1/2 Cup cheese, feta crumbled 
1 Tbls dill, fresh minced 

Chef's Note: If you cannot find fresh chickpeas, buy canned.  Reserve the liquid from the can and don't cook them, omit the 1 teaspoon of kosher salt (2, 15-ounce cans)

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless

Hull the peas and rinse. You should end up with 30 to 36 ounces of fresh green chickpeas. 

Bring 3 quarts water to a boil with the teaspoon of salt. Drop in the fresh chickpeas and blanche for 5 minutes. Drain, rinse with cool water and let cool. 

Mix peas, garlic, tahini, lemon juice, cumin and oil in a food processor. While running, slowly add water until desired consistency. Add salt until desired flavor. 

Spread hummus about 2-inches thick in the bottom of a wide serving dish. Sprinkle veggies evenly over the top of the hummus. Sprinkle feta over the top. Top with dill. 

Serve with pita chips or warmed wedges of pita bread.

Sunday, June 09, 2013

Spicy Bacon-Wrapped Chicken with Brie

Yields 2 servings

2 8-ozs chicken breast, boneless, skinless 
4 Slices bacon, uncooked 
4 Slices cheese, brie 
2 Tbls Silver Service Chef's Hot Red Bell Pepper Jelly
1 tsp Silver Service Chef's Bob's Poultry Seasoning
Olive oil cooking spray 

Spray deep baking dish with cooking spray. Preheat oven to 425 degrees.

Cut a deep pocket into the fatest part of the chicken breast - 2/3-deep and 2/3 down the length of the breast (the opening should only be about 1-inch wide. Do not cut through to the other side. 

Put 2 slices of cheese in each breast - you might need to cut the slices into small pieces to stuff them into the breast. Spoon in 1 tablespoon of jelly. Secure the opening shut with toothpicks - understand this will mostly keep the cheese in - some of the jelly will cook out - this is ok. 

Wrap the breast with 1 to 2 slices of bacon - it depends on your taste and how large the breasts are and if they will need both. You might want to secure them with an additional toothpick. Place the breast in the baking dish and repeat with the other chicken breast. 

Spray the top with a little more cooking spray and sprinkle with poultry rub.

Bake for 15 minutes. Spoon some of the juices over the breasts and cook an additional 15 minutes, basting as you can. Check the temperature. Cook until the thermometer reads 165 degrees and the bacon is crispy on the top.