Wednesday, March 22, 2017
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
Monday, January 16, 2017
recipe inspired by Cathy Lowe's Stuffed Clams
Preparation: 10 minutes
Serves: 8 (one clam each)
4 slices of bacon minced
1 small onion minced
1/4 cup of Italian parsley minced
1 cup of Italian Seasoned Bread crumbs
2 6.5 ounce cans of chopped clams or 13 ounces of fresh clams chopped
1 cup of clam juice
1/2 stick of butter
1) Put oven rack in the middle and turn on broiler.
2) Sauté bacon and onions together in a medium size skillet until both are lightly browned.
3) Add parsley, bread crumbs, clams, and a little at a time of the clam juice to the bacon and onions heat through. You want to make the mixture moist with the clam juice but you don't want it to be soaked. You probably will not need to add the whole cup of juice. Remember moist, not soggy.
4) Shake a dash of Tabasco sauce and lemon into the mixture, stir.
5) Use a large serving spoon to stuff clam shells or ramekins. Pack tightly.
6) Place stuffed shells on a large baking sheet and put a dot of butter on each stuffed clam.
7) Broil until lightly brown, approximately 5 minutes, check constantly.
1 1/2 cups Italian dressing
24-36 smaller asparagus spears, washed and split in half
12 slices bacon
1 garlic clove, minced
1. Place the asparagus in a ziploc bag with the Italian dressing and minced garlic. Make sure to coat the asparagus with the dressing and garlic. Then marinate the asparagus and refrigerate for at least one hour.
2. After the asparagus is done marinating, wrap 2-3 asparagus spears longways with a strip of bacon. (How many asparagus you put in each bacon strip depends on how thick your asparagus is). Place a toothpick on bottom and top of each asparagus spear to keep the bacon on during cooking.
3. Turn the grill to 350 degrees and grill the asparagus for 4 minutes with the cover closed. Then turn the asparagus and grill for another 4 minutes. Then move the asparagus to the top grill rack and grill for another 4 minutes.
6 small or 3 large chicken breasts
4 oz cream cheese
1 cup cheddar cheese, shredded
1/4 cup jalapeno, diced (add more for more spice)
12 slices of bacon
garlic salt, to taste
chili powder, to taste
cumin, to taste
1. Pound each chicken breast out till it is thin. Maybe a centimeter thick.
2. Mix cream cheese, cheddar, and jalapeno pieces in a small bowl.
3. Lay flattened chicken breast pieces out and place about 2 tablespoons of cream cheese mixture onto the middle of the chicken breast.
4. Roll up chicken breast, and while holding it together, wrap 2 pieces of bacon around each piece of chicken. Use toothpicks to secure if necessary.
5. Place chicken in a large baking dish sprayed with nonstick spray.
6. Sprinkle the top of each piece of chicken with the garlic salt, cumin and chili powder.
7. Bake in oven preheated to 400 degrees for about 40 minutes, or until bacon starts to crisp up and chicken is fully cooked.
1 pound bacon
1 (14 oz) package cocktail wieners
1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
2.ar (to taste, I used about 1/2-3/4 cup)
Cut each slice of bacon into thirds. Take each third and wrap around a wiener. Place seam side down on baking sheet. Sprinkle wieners with brown sugar.
3. Bake for 35-40 minutes or until bacon is cooked and sugar is melted. Remove from oven and immediately insert a toothpick into each one. Cool only slightly before removing from pan because the melted sugar will harden and make them kind of stick to the pan. Serve warm.
Yield: 8 large muffins or 18 normal muffins
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 tsp vanilla
2 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup milk
2 cups strawberries, chopped
For the Crumb Topping:
1/4 cup butter, melted
1/3 cup brown sugar
1/3 cup white sugar
1 tsp cinnamon
1/2 cup flour
1. Preheat your oven to 375 degrees.
2. Combine the butter and sugar for your muffins in a large mixing bowl.
3. Mix in the eggs, one at a time, until combined.
4. Stir in the vanilla.
5. Combine the baking powder, salt and flour in a medium sized bowl.
6. Alternate adding the flour mixture and the milk until everything is incorporated and mixed well.
7. Mix in the strawberries.
8. Pour the batter into muffin tins evenly.
9. In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork.
10. Sprinkle the crumb evenly over the tops of the muffin batter.
11. Bake for about 16 minutes, until an inserted toothpick comes out clean. (If you are making large muffins bake them for about 23 minutes)
These are best eaten fresh or within 1 to 2 days because the crumb doesnt stay crisp.
Sunday, January 15, 2017
1 pound ground beef (or ground turkey)
2-3 TBSP ranch dressing ( bottled or here is a tasty homemade version)
3 slices cooked bacon, chopped into pieces
1/4 cup shredded cheddar cheese
Mix ranch dressing, bacon and cheddar cheese in a bowl. Mix into ground beef. Combine well. Form beef into 8 patties. Cook on each side for 3-4 minutes.