Cooking with friends!!!...share a meal, cooking memories....luv u girls!!
The Menu:
Glazed Pork Chops
Pistachio and Curry Rice
Buttered ginger carrots
Apple and apricot tartlets
Thursday, October 18, 2012
Monday, October 1, 2012
Prosciutto-wrapped Sea Bass stuffed with Sun-Dried Tomato Pesto
I was recently taught this recipe and had to share it because it is veeery good!!
Ingredients:
2 Sea Bass Filets
4 tbsp. of Sundried Tomato pesto
8 oz. of thinly sliced prociutto.
salt and pepper
Directions:
Preheat oven to 350F.
Butterfly the filets without getting to the other side. Open it like a "book". Spread 2 tbsp. of the pesto on each filet.
Wrap the fish with the prosciutto slices.
In an oven proof skillet (if you dont have one, preheat a cookie sheet in the oven and transfer the filets when they are ready to go in) sear both sides of the filets. With both ides golden brown, transfer them to the oven for 5 min.
After that time, check for donenes, they should be opaque and with an internal temp. of 140F.
Serve with a salad and enjoy!!
Ingredients:
2 Sea Bass Filets
4 tbsp. of Sundried Tomato pesto
8 oz. of thinly sliced prociutto.
salt and pepper
Directions:
Preheat oven to 350F.
Butterfly the filets without getting to the other side. Open it like a "book". Spread 2 tbsp. of the pesto on each filet.
Wrap the fish with the prosciutto slices.
In an oven proof skillet (if you dont have one, preheat a cookie sheet in the oven and transfer the filets when they are ready to go in) sear both sides of the filets. With both ides golden brown, transfer them to the oven for 5 min.
After that time, check for donenes, they should be opaque and with an internal temp. of 140F.
Serve with a salad and enjoy!!
Saturday, September 22, 2012
Potato Galette stuffed with smoked salmon and cream cheese
I really like these hash-brown-like potatoes!..work great with breakfast, lunch or dinner, and may be stuffed with anything your taste and imagination can come to.
Ingredients for a 9 in. potato galette:
1 large potato
1 green onion chopped separating the green from the white part.
some shredded smoke salmon
cream cheese
salt and pepper
vegetable oil
Directions:
Preheat the oven to 350F.
Shred the potato and put it in a bowl with a tea towel or cheese cloth in it.
Cover the potato with water, do not let any piece be over the water, otherwise it will oxidize.
Let it stand for 15 min. and then squeeze all the water out of them.
Toss them generously with salt and pepper.
Heat a non-stick pan to medium heat and drizzle oil to cover the bottom. Throw half of the potatoes into the pan and form a "pancake".Press and wait until the bottom is golden browned.
Now flip it, help yourself by using a plate and an spatula. First put the plate over the pan
Then, with your right hand holding the pan and your left hand over the plate, flip the whole thing. Now your hand with the plate , and the potato pancake, is on the bottom and the pan on top. Put the pan again on the stove and slide the galette again in the pan, helping yourself with the spatula, so the it browns on the other side.
When the other side is done, transfer this first galette to a cookie sheet and spread the cream cheese, the smoke salmon and the chopped white part of the green onion.
Cook the second galette the exact same way, when it is done on both sides, put it on top of the prepared galette with cheese and salmon.
Transfer to the oven for 10 min. and serve. It can be cut down as a pie or serve whole.
Ingredients for a 9 in. potato galette:
1 large potato
1 green onion chopped separating the green from the white part.
some shredded smoke salmon
cream cheese
salt and pepper
vegetable oil
Directions:
Preheat the oven to 350F.
Shred the potato and put it in a bowl with a tea towel or cheese cloth in it.
Cover the potato with water, do not let any piece be over the water, otherwise it will oxidize.
Let it stand for 15 min. and then squeeze all the water out of them.
Toss them generously with salt and pepper.
Heat a non-stick pan to medium heat and drizzle oil to cover the bottom. Throw half of the potatoes into the pan and form a "pancake".Press and wait until the bottom is golden browned.
Now flip it, help yourself by using a plate and an spatula. First put the plate over the pan
Then, with your right hand holding the pan and your left hand over the plate, flip the whole thing. Now your hand with the plate , and the potato pancake, is on the bottom and the pan on top. Put the pan again on the stove and slide the galette again in the pan, helping yourself with the spatula, so the it browns on the other side.
When the other side is done, transfer this first galette to a cookie sheet and spread the cream cheese, the smoke salmon and the chopped white part of the green onion.
Cook the second galette the exact same way, when it is done on both sides, put it on top of the prepared galette with cheese and salmon.
Transfer to the oven for 10 min. and serve. It can be cut down as a pie or serve whole.
Friday, September 21, 2012
Glazed Pork Chops with Bok Choy and Brown Rice stuffed tomato
Ingredients:
4 center cut pork chops 1 in. thick
1 cup pomegranate juice
1/3 cup soy sauce
1/2 teaspoon chilipaste
3 tablespoons brown sugar
2 bok choy
1/4 pound cremini mushrooms
1 green onion.
1 tablespoon fish sauce
2 cups cooked brown rice
4 small round tomaotes.
Salt and pepper
vegetable oil
Directions:
Preheat the oven to 400F.
Preheat an oven proof pan on the stove at medium high. If you don't have one, put a cookie sheet on the oven while it is preheating,
Season the pork chops with salt and pepper, and when the pan is very hot , drizzle oil to cover the bottom and seared the pork chops on both sides until browned. Transfer the pan to the oven (or the chops to the cookie sheet) and let them be in there for 15 min.
Cut in half the bok choy and rinse under water. Pat dry. Heat another pan to medium heat and throw in there the green onions, and the mushrooms. Let them softened a little and throw the Bok choy. Wait for it to wilt and brown. Turn off the heat and drizzle the fish sauce.
Hollow the tomatoes and stuff them with the cooked rice. throw them in the oven for 10 min.
Check the pork chops, read the temp. in the thickest part of the chop, it should read 160 for well done.
Transfer them to a platter, cover with foil.
Mix the pomegranate juice, the soy sauce, sugar and chili paste.Put the pan again in the stove over medium high, throw the juice mixture and deglaze it (scrap the brown bits that are stuck in the pan). Now, stop moving it and let it reduce until it reach a syrupy thickness. Take the chops, transfer to the pan with the glaze, cover the chops with it and serve with a little on top as a sauce.
Monday, September 17, 2012
Herb Chicken Breast with white wine sauce
Today experiment involve chicken breast, herbs, green onions and a white sauce. The outcome was not as pretty as I would have aimed for, but it was worth the try.
The sauce was very good, i could have added more and more butter for a thicker consistency but stopped at a thinner one. It was still rich in flavor and less fattening.
Ingredients:
2 chicken breast bone-in skin-on
1 green onion , chopped the green part, reserve the white part
1 bunch of basil
1 bunch of marjoram
1 bunch of thyme
salt and pepper
1/4 cup heavy cream
1 cup white wine
8 spoons of chilled butter
Directions:
Pre-heat the oven to 400F.
In a small sauce pan heat at medium high the white part of the green onion, half of the basil, half of the marjoram and half of the thyme. Let it reduce until there is very little liquid.
Mean while , prepare the chicken breasts.
Chopp the rest of the herbs and onion and mix them together.
Very carefully, separate the skin form the meat.
Season with salt and pepper in and out, top and bottom.
Put some half of the mix of herbs under the skin and "close it". Do this with each chicken breast.
Heat an oven proof pan (if you don't have one, preheat a cookie sheet in the oven). When it is very, very hot, that you can not stand to put your hand close to the bottom, cover it with vegetable oil and place each breast skin side down.
Let it stand 5 min. and when you can lift it easily turn it , and let it sear for another 5 min. Transfer it to the oven, or the cookie sheet and let them roast for 20 min. per pound. The total time will depend on the size of your chicken breasts.
Going back to the sauce, it should be reduced by more than half. I lacked of patience and didn't waited enough, so please, wait!! it wont ruin the out come, but the sauce will be thicker.
Take out of the heat and add the cream and very slowly , with a continuous stir add spoon by spoon of butter, waiting between each for the previous to melt. It will get thicker and thicker.
Using a colander, strain the liquid and discard the herbs and onion. Season and reserve.
Check the chicken for doneness and plate. Serve a full spoon of the sauce on the bottom of a plate and on top the chicken. Enjoy!
Ingredients:
2 chicken breast bone-in skin-on
1 green onion , chopped the green part, reserve the white part
1 bunch of basil
1 bunch of marjoram
1 bunch of thyme
salt and pepper
1/4 cup heavy cream
1 cup white wine
8 spoons of chilled butter
Directions:
Pre-heat the oven to 400F.
In a small sauce pan heat at medium high the white part of the green onion, half of the basil, half of the marjoram and half of the thyme. Let it reduce until there is very little liquid.
Mean while , prepare the chicken breasts.
Chopp the rest of the herbs and onion and mix them together.
Very carefully, separate the skin form the meat.
Put some half of the mix of herbs under the skin and "close it". Do this with each chicken breast.
Heat an oven proof pan (if you don't have one, preheat a cookie sheet in the oven). When it is very, very hot, that you can not stand to put your hand close to the bottom, cover it with vegetable oil and place each breast skin side down.
Let it stand 5 min. and when you can lift it easily turn it , and let it sear for another 5 min. Transfer it to the oven, or the cookie sheet and let them roast for 20 min. per pound. The total time will depend on the size of your chicken breasts.
Going back to the sauce, it should be reduced by more than half. I lacked of patience and didn't waited enough, so please, wait!! it wont ruin the out come, but the sauce will be thicker.
Take out of the heat and add the cream and very slowly , with a continuous stir add spoon by spoon of butter, waiting between each for the previous to melt. It will get thicker and thicker.
Using a colander, strain the liquid and discard the herbs and onion. Season and reserve.
Check the chicken for doneness and plate. Serve a full spoon of the sauce on the bottom of a plate and on top the chicken. Enjoy!
Sunday, September 16, 2012
Asparagus and Tomato Frittata
I wanted to recreate a wonderful frittata that I had weeks ago at a local restaurant. I am not a big fan of this dish, but that one was really good and I wanted to serve it at home. So the result of our first try was this.... cheesy, deliciousness , goodness!!
Ingredients:
half an onion chopped
10 asparagus, chopped
1 tsp. garlic, minced
1/2 red bell pepper chopped
2 Tomatoes, seedless chopped
2 tbsp. chopped cilantro
4 eggs
1/2 cup. sharp cheddar shredded.
1/2 cup crumbled goat cheese
Directions:
preheat oven to 350F. Grease with butter 2 au-gratin dishes or a medium baking dish. (Consider that this recipe is for two persons.)
On a skillet at medium high heat, throw a little vegetable oil , just to cover the bottom, and put the onions, asparagus, garlic, red pepper, and tomatoes until the onions are translucent. Take out of the heat and reserve.
On a bowl , crack the eggs, whisk them with a fork, add the cheeses, the veggies and the cilantro. season with salt and pepper.
If using separate baking dishes , divide the mix between them. If using one, throw everything in it.
Put in the oven for around 20 to 30 min. Keep checking for doneness because every oven is different.
It is done when it is cooked all through and the top is golden brown.
My oven's heat is stronger on the back, so it browned more on that part. Next time I have to remmeber to rotate it!!
Everything in there, eggs, cheese and veggies!!..yumm!!
Ingredients:
half an onion chopped
10 asparagus, chopped
1 tsp. garlic, minced
1/2 red bell pepper chopped
2 Tomatoes, seedless chopped
2 tbsp. chopped cilantro
4 eggs
1/2 cup. sharp cheddar shredded.
1/2 cup crumbled goat cheese
Directions:
preheat oven to 350F. Grease with butter 2 au-gratin dishes or a medium baking dish. (Consider that this recipe is for two persons.)
On a skillet at medium high heat, throw a little vegetable oil , just to cover the bottom, and put the onions, asparagus, garlic, red pepper, and tomatoes until the onions are translucent. Take out of the heat and reserve.
On a bowl , crack the eggs, whisk them with a fork, add the cheeses, the veggies and the cilantro. season with salt and pepper.
If using separate baking dishes , divide the mix between them. If using one, throw everything in it.
Put in the oven for around 20 to 30 min. Keep checking for doneness because every oven is different.
It is done when it is cooked all through and the top is golden brown.
My oven's heat is stronger on the back, so it browned more on that part. Next time I have to remmeber to rotate it!!
Everything in there, eggs, cheese and veggies!!..yumm!!
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