Monday, October 30, 2006
Entrees: Apricot Chicken with Almonds
4 skinless boneless chicken breast halves
extra virgin olive oil
3/8 t. salt
½ t. black pepper
1/3 c. sliced almonds
½ c. apricot preserves (you can also use peach preservesl)
1 ½ T. soy sauce
1 T. whole-grain mustard (or Dijon)
Put oven rack in lower third of oven and preheat to 400. Lightly oil a 13x9 flameproof baking dish (not glass).
Pat chicken dry and drizzle with olive oil. Sprinkle with ½ t. salt and ¼ t. pepper total, then arrange on a rack, ¼ inch apart, in baking dish. Bake 10 minutes.
While chicken bakes, toast almonds in a small skillet over low heat, stirring occasionally until golden brown. Watch, as they will burn if you’re not careful.
Meanwhile, cook apricot preserves, soy sauce, mustard, and remaining 1/8 t. salt and ¼ t. pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
Turn on broiler and broil chicken 4-5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Sprinkle with toasted almonds and serve.
Seasonal bonus when fresh apricots are available:
Take 8 apricots and cut in half lengthwise. Remove the stone. Warm a skillet over medium-low heat with 1 T. butter. Put in the apricots, cut side down and cook for a few minutes, until they start to release a little juice and begin to brown. Turn them over and cook another minute or two and serve 4 slices with each chicken breast.
extra virgin olive oil
3/8 t. salt
½ t. black pepper
1/3 c. sliced almonds
½ c. apricot preserves (you can also use peach preservesl)
1 ½ T. soy sauce
1 T. whole-grain mustard (or Dijon)
Put oven rack in lower third of oven and preheat to 400. Lightly oil a 13x9 flameproof baking dish (not glass).
Pat chicken dry and drizzle with olive oil. Sprinkle with ½ t. salt and ¼ t. pepper total, then arrange on a rack, ¼ inch apart, in baking dish. Bake 10 minutes.
While chicken bakes, toast almonds in a small skillet over low heat, stirring occasionally until golden brown. Watch, as they will burn if you’re not careful.
Meanwhile, cook apricot preserves, soy sauce, mustard, and remaining 1/8 t. salt and ¼ t. pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
Turn on broiler and broil chicken 4-5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Sprinkle with toasted almonds and serve.
Seasonal bonus when fresh apricots are available:
Take 8 apricots and cut in half lengthwise. Remove the stone. Warm a skillet over medium-low heat with 1 T. butter. Put in the apricots, cut side down and cook for a few minutes, until they start to release a little juice and begin to brown. Turn them over and cook another minute or two and serve 4 slices with each chicken breast.
Labels: entrees
Saturday, October 28, 2006
Desserts: Baked Pears on Puff Pastry with Caramel Sauce
For pastry bases:
¼ c. sugar
1 sheet frozen puff pastry, thawed
For pears and sauce:
2 large firm, ripe pears (I like Bosc but others are fine so long as they are firm & ripe)
2 T. unsalted butter, cut into bits
½ c. sugar
1 T. fresh lemon juice
½ c. heavy cream
Make pastry bases:
Preheat oven to 375 and lightly butter a heavy baking sheet.
Sprinkle a work surface with sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut dough into 4 rectangles and transfer to baking sheet. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry in middle of oven 25-35 minutes or until golden brown, and transfer to a rack to cool. (Pastry bases may be made 1 day ahead and kept in an airtight container).
Make pears and sauce:
Preheat oven to 375 degrees (if bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
Peel, halve and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle ¼ c. sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
Transfer cooking juices to a small heavy saucepan. Add remaining ¼ c. sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes.
Sprinkle each pastry base with confectioner’s sugar and top with a pear half. Serve baked pears with caramel sauce.
Serves 4.
¼ c. sugar
1 sheet frozen puff pastry, thawed
For pears and sauce:
2 large firm, ripe pears (I like Bosc but others are fine so long as they are firm & ripe)
2 T. unsalted butter, cut into bits
½ c. sugar
1 T. fresh lemon juice
½ c. heavy cream
Make pastry bases:
Preheat oven to 375 and lightly butter a heavy baking sheet.
Sprinkle a work surface with sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut dough into 4 rectangles and transfer to baking sheet. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry in middle of oven 25-35 minutes or until golden brown, and transfer to a rack to cool. (Pastry bases may be made 1 day ahead and kept in an airtight container).
Make pears and sauce:
Preheat oven to 375 degrees (if bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
Peel, halve and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle ¼ c. sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
Transfer cooking juices to a small heavy saucepan. Add remaining ¼ c. sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes.
Sprinkle each pastry base with confectioner’s sugar and top with a pear half. Serve baked pears with caramel sauce.
Serves 4.
Labels: desserts
Sunday, October 22, 2006
I Need a Good Solid Cookie Icing Recipe
I've got some great cookie cutters for Halloween: ghost shape, bat shape, pumpkin shape. But every icing I have tried is soft and/or runny. I want an icing that will be thick and solid. Even the ready-made stuff (gag!) is too soft for me.
Any suggestions? Thanks!
Any suggestions? Thanks!
Saturday, October 21, 2006
Desserts: Apple Pecan Cheesecake
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp brown sugar
4 pkg (8 oz each) cream cheese, softened
1 1/2 cups firmly packed brown sugar, divided
1 tsp vanilla
1 cup sour cream
4 eggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup chopped pecans
1 tsp ground cinnamon
Preheat oven to 325F. Line 13c9 baking pan with foil, ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp brown sugar; press firmly onto bottom of pan.
Beat cream cheese, 1 cup of brown sugar, and the vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, apples, pecans, and cinnamon; spoon evenly over the cheesecake batter.
Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.
1/4 cup butter, melted
2 Tbsp brown sugar
4 pkg (8 oz each) cream cheese, softened
1 1/2 cups firmly packed brown sugar, divided
1 tsp vanilla
1 cup sour cream
4 eggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup chopped pecans
1 tsp ground cinnamon
Preheat oven to 325F. Line 13c9 baking pan with foil, ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp brown sugar; press firmly onto bottom of pan.
Beat cream cheese, 1 cup of brown sugar, and the vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, apples, pecans, and cinnamon; spoon evenly over the cheesecake batter.
Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.
Labels: desserts
Entrees: Eggplant Creole
1 cup chopped ham
1 large eggplant
1/2 bell pepper, chopped
1/4 cup chopped parsley
1 medium onion, chopped
1 cup Romano cheese
2 cloves garlic, minced
1 large can tomatoes, juice saved
1 tsp fresh basil
1/4 + 1 tsp Cajun seasoning
salt and pepper to taste
Peel eggplant under running cold water. Cube and place in bowl of cold water to cover. Add 3 Tbsp salt and set aside.
In a large skillet, saute chopped ham, onion, garlic, and bell pepper. When light brown, add drained tomatoes and seasoning, blend well.
Rinse cubed eggplant well and add to skillet with the liquid drained from tomatoes. Put lid on and cook until liquid is reduced and eggplant is tender. Sprinkle with cheese and parsley over all.
Serve over rice.
(I got this recipe from an authentic Cajun girl!)
1 large eggplant
1/2 bell pepper, chopped
1/4 cup chopped parsley
1 medium onion, chopped
1 cup Romano cheese
2 cloves garlic, minced
1 large can tomatoes, juice saved
1 tsp fresh basil
1/4 + 1 tsp Cajun seasoning
salt and pepper to taste
Peel eggplant under running cold water. Cube and place in bowl of cold water to cover. Add 3 Tbsp salt and set aside.
In a large skillet, saute chopped ham, onion, garlic, and bell pepper. When light brown, add drained tomatoes and seasoning, blend well.
Rinse cubed eggplant well and add to skillet with the liquid drained from tomatoes. Put lid on and cook until liquid is reduced and eggplant is tender. Sprinkle with cheese and parsley over all.
Serve over rice.
(I got this recipe from an authentic Cajun girl!)
Labels: entrees
Friday, October 20, 2006
Entrees: Peppered Pork Tenderloin with Cherry Salsa
1 pound dark sweet cherries, pitted and chopped (about 2 cups)
4 t. fresh lime juice
zest of one lime
½ medium red onion, finely chopped red onion
1 seeded jalapeno pepper, finely chopped
¼ c. finely chopped cilantro (or to taste)
¾ - 1 pound pork tenderloin, trimmed of excess fat
2 T. crushed black peppercorns
1 T. olive oil
Preheat oven to 425 degrees.
In a bowl stir together cherries, line juice and zest, onion, jalapeno and cilantro.
Season pork with salt and press peppercorns into it. In a large heavy skillet, heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees, about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minute. Slice pork into ½ inch thick medallions and serve with salsa.
4 t. fresh lime juice
zest of one lime
½ medium red onion, finely chopped red onion
1 seeded jalapeno pepper, finely chopped
¼ c. finely chopped cilantro (or to taste)
¾ - 1 pound pork tenderloin, trimmed of excess fat
2 T. crushed black peppercorns
1 T. olive oil
Preheat oven to 425 degrees.
In a bowl stir together cherries, line juice and zest, onion, jalapeno and cilantro.
Season pork with salt and press peppercorns into it. In a large heavy skillet, heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees, about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minute. Slice pork into ½ inch thick medallions and serve with salsa.
Labels: entrees
Entrees: Cheesy Spinach and Artichoke Stratta
1 package (10 oz) frozen spinach, thawed
2 cups chopped artichoke hearts
1 1/2 cups finely chopped onion
3 Tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
8 cups cubed French, Italian, or sourdough bread
2 cups coarsely grated Gruyere
1 cup finely grated Parmigiano-Reggiano
2 3/4 cups milk
9 large eggs
2 Tbsp Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large skillet over moderate heat, stirring until soft, 4 to 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, and nutmeg and cook, stirring for 1 minute. Stir in spinach and artichokes, then remove from heat.
Spread 1/3 of bread cubes in a buttered 3-qt shallow baking dish and top evenly with 1/3 of spinach mixture. Sprinkle with 1/3 of each cheese. Repeat layering twice, ending with cheeses.
Whisk together eggs, milk, mustard, and remaining salt and pepper in a large bowl and pour evenly over stratta. Chill stratta, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350F. Let stratta stand at room temperature for 30 minutes.
Bake stratta, uncovered, in middle of oven until puffed, golden brown, and cooked through, approximately 45 to 55 minutes. Let stand 5 minutes before serving.
Makes 6 to 8 servings.
2 cups chopped artichoke hearts
1 1/2 cups finely chopped onion
3 Tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
8 cups cubed French, Italian, or sourdough bread
2 cups coarsely grated Gruyere
1 cup finely grated Parmigiano-Reggiano
2 3/4 cups milk
9 large eggs
2 Tbsp Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large skillet over moderate heat, stirring until soft, 4 to 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, and nutmeg and cook, stirring for 1 minute. Stir in spinach and artichokes, then remove from heat.
Spread 1/3 of bread cubes in a buttered 3-qt shallow baking dish and top evenly with 1/3 of spinach mixture. Sprinkle with 1/3 of each cheese. Repeat layering twice, ending with cheeses.
Whisk together eggs, milk, mustard, and remaining salt and pepper in a large bowl and pour evenly over stratta. Chill stratta, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350F. Let stratta stand at room temperature for 30 minutes.
Bake stratta, uncovered, in middle of oven until puffed, golden brown, and cooked through, approximately 45 to 55 minutes. Let stand 5 minutes before serving.
Makes 6 to 8 servings.
Labels: entrees
Side Dishes: Apple-Stuffed Acorn Squash
2 acorn squash
2 Tbsp butter or margarine
2 medium apples, peeled and chopped
1/2 cup chopped pecans
1/2 cup apple juice
2 Tbsp light brown sugar
1/2 tsp nutmeg
Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13x9-inch baking dish. Add water to depth of 1 inch.
Cover and bake at 350F for 45 minutes; drain. Return squash to dish, cut side up. Set aside.
Melt butter in a large skillet over medium heat; add apples, pecans, apple juice, sugar, salt, and nutmeg. Cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.
Bake for another 15 minutes or until apples are tender.
Serves 4.
Per serving: Cals 318, 17g fat, 16mg chol, 591mg sodium, 45g carb, 3g protein, 7g fiber.
2 Tbsp butter or margarine
2 medium apples, peeled and chopped
1/2 cup chopped pecans
1/2 cup apple juice
2 Tbsp light brown sugar
1/2 tsp nutmeg
Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13x9-inch baking dish. Add water to depth of 1 inch.
Cover and bake at 350F for 45 minutes; drain. Return squash to dish, cut side up. Set aside.
Melt butter in a large skillet over medium heat; add apples, pecans, apple juice, sugar, salt, and nutmeg. Cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.
Bake for another 15 minutes or until apples are tender.
Serves 4.
Per serving: Cals 318, 17g fat, 16mg chol, 591mg sodium, 45g carb, 3g protein, 7g fiber.
Labels: side dishes
Side Dishes: Savory Squash Crisp
1 butternut squash (2 lb) - peeled, seeded, and cut into 1/4 inch cubes
1/4 cup butter or margarine, divided
1/2 tsp salt, divided
1/4 tsp pepper
1 cup chopped onion
2 cups toasted bread cubes
1/4 cup crushed dried rosemary
1/4 cup chopped walnuts (optional)
Preheat oven to 400F. Bring a large pot of water to a boil. Drop in squash cubes. Cook for 7 to 8 minutes or until fork tender. Drain well. Spoon squash into a 3-qt baking dish. Toss with 1 Tbsp butter, 1/4 tsp salt, and pepper. Set aside.
Meanwhile, melt remaining 3 Tbsp butter in a large skillet over medium heat. Sdd onion and saute 5 minutes or until tender. Stir in bread cubes, remaining 1/4 tsp salt, and rosemary and saute 1 to 2 minutes to coat with butter. Stir in walnut; spoon over squash.
Bake for 10 minutes or until bread cubes are lightly browned. Toss before serving.
Serves 4.
Per serving: Cals 258, 12g fat, 30mg chol, 425mg sodium, 36g carb, 4g protein, 5g fiber.
1/4 cup butter or margarine, divided
1/2 tsp salt, divided
1/4 tsp pepper
1 cup chopped onion
2 cups toasted bread cubes
1/4 cup crushed dried rosemary
1/4 cup chopped walnuts (optional)
Preheat oven to 400F. Bring a large pot of water to a boil. Drop in squash cubes. Cook for 7 to 8 minutes or until fork tender. Drain well. Spoon squash into a 3-qt baking dish. Toss with 1 Tbsp butter, 1/4 tsp salt, and pepper. Set aside.
Meanwhile, melt remaining 3 Tbsp butter in a large skillet over medium heat. Sdd onion and saute 5 minutes or until tender. Stir in bread cubes, remaining 1/4 tsp salt, and rosemary and saute 1 to 2 minutes to coat with butter. Stir in walnut; spoon over squash.
Bake for 10 minutes or until bread cubes are lightly browned. Toss before serving.
Serves 4.
Per serving: Cals 258, 12g fat, 30mg chol, 425mg sodium, 36g carb, 4g protein, 5g fiber.
Labels: side dishes
Thursday, October 19, 2006
Welcome to The Bon Vivant Gourmet!
This blog was created for those of us who delight in the discovery new and delicious recipes and sharing them with others. And hopefully encourage our culinary-inclined friends to share a few of their secrets!
E-mail jLow at cricket_alley@yahoo.com to be added as a member of this blog.
Then feel free to post as many of your favorites and check back often to see recipes posted by other "lovers of good food."
Bon appetit!
E-mail jLow at cricket_alley@yahoo.com to be added as a member of this blog.
Then feel free to post as many of your favorites and check back often to see recipes posted by other "lovers of good food."
Bon appetit!
