Thursday, June 20, 2013
Wednesday, May 22, 2013
Creme Fraiche Eggs
Creme Fraiche Eggs (link goes to Gordon Ramsey's egg scrambling technique)
Ingredients:
6 eggs
25 g butter, cold and cubed
1 tablespoon creme fraiche
To garnish
fresh ground black pepper
chopped chives
Break eggs into a pan and add the cubed butter.
Stir over a medium heat until the eggs clump, taking eggs on and off heat.Then add the creme fraiche.
Remove from heat when eggs are clumpy, but soft.
Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.
6 eggs
25 g butter, cold and cubed
1 tablespoon creme fraiche
To garnish
fresh ground black pepper
chopped chives
Break eggs into a pan and add the cubed butter.
Stir over a medium heat until the eggs clump, taking eggs on and off heat.Then add the creme fraiche.
Remove from heat when eggs are clumpy, but soft.
Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.
Key Lime Pie
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Lemony Asparagus Pasta
Lemony Asparagus Pasta
INGREDIENTS
4 ounces whole-wheat penne pasta, (about 1 1/2 cups)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided
Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.
INGREDIENTS
4 ounces whole-wheat penne pasta, (about 1 1/2 cups)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided
Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture.
Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.
Slow Cooker Chicken and Garlic Potatoes
Slow Cooker Chicken
6 frozen skinless, boneless chicken
breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Hot sauce to taste
1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Garlic Potatoes
2 pounds unpeeled red potatoes,
quartered
5 ounces butter, room temperature
2 ounces Romano cheese, grated
1 tablespoon and 2-3/4 teaspoons
chopped garlic
1 teaspoon salt
1 teaspoon dried oregano
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Garlic Potatoes
2 pounds unpeeled red potatoes,
quartered
5 ounces butter, room temperature
2 ounces Romano cheese, grated
1 tablespoon and 2-3/4 teaspoons
chopped garlic
1 teaspoon salt
1 teaspoon dried oregano
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
Chicken Marsala
Chicken Marsala
Ingredients:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast
halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1/2 cup-1cup heavy cream
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Ingredients:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast
halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1/2 cup-1cup heavy cream
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Walnut Dressing
1/2 cup walnuts
1 garlic clove
2 tbs low-sodium soy sauce
1/2 cup (or more) water, depending on how thick or thin you want the sauce
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