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Wednesday, March 22, 2017

Leeks in White Wine

Martha Rose Shulman  
  Time 1 hour 10 minutes 
 Yield Serves four to six 

When you cook leeks in wine, they develop great depth of flavor. This is my favorite way to prepare leeks on their own.

Featured in: Leeks: Onion Flavor, Without The Onions. 

6 medium leeks, about 2 1/2 pounds, white and light green parts only
2 tablespoons extra-virgin olive oil
1 cup dry white wine, like pinot grigio or sauvignon blanc
 Freshly ground pepper to taste
4 large garlic cloves, minced
2 tablespoons chopped flat-leaf parsley, mint or dill (or a combination)

1. Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
2. Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
3. Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
4. Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.

Advance preparation: The leeks will keep for a day or two in the refrigerator. Reheat or bring to room temperature before serving.

Nutritional information per serving (four servings)
278 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 61 milligrams sodium (does not include salt to taste); 5 grams protein

Nutritional information per serving (six servings)
185 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 41 milligrams sodium (does not include salt to taste); 3 grams protein

Saturday, February 25, 2017

Williams Sonoma S Linguine With Shrimp

Recipe for Linguine with Shrimp. This creamy pasta dish is quite rich, so a relatively small amount will satisfy most diners. This recipe takes just 30 minutes to make, start to finish. 

2 lemons
1 cup heavy (double) cream
1 pound small shrimp, peeled and deveined
1 tablespoon fresh minced chives
salt and white pepper
1 pound linguine or fettuccine
1 tablespoon olive oil

30 Minutes Start to Finish
1. Boil the water and warm the sauce – Bring a large pt of water to a Boil. Grate 1 tablespoon zest from the lemons and squeeze 3 tablespoons juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat of the mixture begins to Boil. In a small bowl, combine the shrimp, lemon juice, and chives; set aside.
2. Cook the pasta and finish the sauce – Add 2 tablespoons salt and the pasta to the Boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. When the pasta is within 3 minutes of being al dente, warm the oil in a frying pan over medium heat. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes. Add the warm cream to the pan and season the sauce to taste with salt and pepper. Drain the pasta, and add to the pan toss to coat with the sauce, and serve.

Wilted Greens Salad with Squash, Apples, and Country Ham

yield: Makes 4 servings 

This dish flips conventional Southern cookery on its head. Rather than cooking greens nito submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad. 

10 cups fresh turnip or beet greens, or savoy spinach (about 2 bunches), bottom stems trimmed
2 tablespoons kosher salt plus more for seasoning
2 cups 1" cubes peeled butternut squash
3 tablespoons extra-virgin olive oil, divided
2 tablespoons vegetable oil
4 ounces thinly sliced country ham or prosciutto, torn into pieces
1 apple, such as Braeburn or Fuji, quartered, cored, thinly sliced
2 tablespoons minced shallot
2 tablespoons (or more) fresh lemon juice
3 tablespoons buttermilk
Coarsely cracked whole black peppercorns

Gently rub greens with 2 tablespoons salt in a large bowl. Let stand, checking often, until the greens begin to release water and soften, about 15 minutes. Rinse in two changes of cold water. Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl.
Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with foil. Toss squash with 1 tablespoon olive oil on prepared sheet; season with salt. Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes. Let cool.
Heat vegetable oil in a medium skillet over medium-high heat. Working in batches, add ham and cook until crisp, 1-2 minutes per side. Transfer to paper towels to drain.
Add squash, apple, shallot, lemon juice, and remaining 2 tablespoons olive oil to greens. Toss to combine; season to taste with salt. Divide evenly among plates. Drizzle with buttermilk. Arrange fried ham over. Season with cracked pepper

Wings and Drumsticks in Barbeque Sauce


4 small Canadian Turkey Drumsticks
4 Canadian Turkey Wings, cut up (discard tips)

2 tbsp (25 mL) Vegetable Oil
1 medium Onion, chopped
2 tbsp (25 mL) Brown Sugar
¾ cup (175 mL) Ketchup
¼ cup (50 mL) Lemon Juice
1 tbsp (15 mL) Worcestershire Sauce
1 tbsp (15 mL) Dijon Mustard
1 tsp (5 mL) Chili Powder
Tabasco to taste

For spicy wings and drumsticks, increase the amount of Tabasco.

1. Par-boil the wings and drumsticks for 30 minutes.
2. In a saucepan, add oil and sauté onions 2 minutes. Reduce heat.
3. Add brown sugar, continue to cook and stir on medium heat 2 minutes. Remove from heat. Add all other ingredients.
4. Reserve half the sauce.
5.Brush the pieces with sauce and cook approximately 15 minutes on each side. Cook the turkey pieces on a lightly oiled grill about 5” (13 cm) above charcoal, or on a gas barbecue, use medium heat. Brush often during cooking. Turkey is cooked when juices run clear. Serve with reserved sauce.

Nutritional Information 
Per serving
Calories: 409
Protein: 42 g
Fat: 25 g
Carbohydrates: 16 g

Windy City Italian Beef

Make the famous Chicago style beef in your own home with the help from your slow cooker. Windy City Italian Beef gives you the flavors that you love. Customize your sandwich with hot or sweet peppers to make one of the best slow cooker recipes. 

1 rump roast, rolled
6 cups water, divided
4 beef bouillon cubes
1 tablespoon oregano
2 teaspoons garlic salt
1 teaspoon paprika
2/3 cup reserved broth
6 tiny hot peppers
2 bay leaves
Sliced French bread

Coat the roast with flour and brown in a dutch oven or similar pan in a little shortening on top of the stove.
After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 1 hour.
Put it in a slow cooker and let it simmer all day.
Remove from liquid and cool meat completely, reserving liquid.
After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour.
Remove peppers and bay leaves.
Serve on sliced French bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked. ) Serve with pepperoncinis peppers.

Wingless Buffalo Chicken Pizza

Recipe courtesy Rachael Ray

Show: 30 Minute Meals
Episode: No Wing Situation

Total Time: 35 min
Prep 10 min
Cook 25 min

Yield: 4 servings

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
1 pizza dough, store bought or from your favorite pizzeria
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp

Friday, February 24, 2017

Wild Salmon With Green Sauce

  Time 1 hour 
 Yield 4 to 6 servings 

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. Tthe most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Featured in: Wild Salmon Is Worth The Price.

1 ½ pounds wild salmon fillet, such as King or sockeye, skin on
 Salt and pepper
 Olive oil
2 pounds new potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
 Zest and juice of 1 small Meyer lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
¼ cup finely chopped parsley
¼ cup finely chopped chervil, or a mixture of parsley and tarragon
 Lettuce leaves
2 hard-cooked (9-minute) eggs, roughly chopped

1. Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
2. Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
3. Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
4. Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
5. Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Nutritional analysis per serving (4 servings)
680 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat;