Chicken Stir-fry, Rice, and Tossed Salad.
Christmas is only a few short days away. Cooks need a tasty and fast dinner menu so they can get on with more important things. This week we have such a meal, and one I'm sure you'll enjoy.
Chicken Stir-fry
Rice
Tossed Salad
White Wine – Chardonnay
Chicken Stir-fry
1-1 ½ lb. boneless/skinless chicken thighs cut into strips
½ tsp. ground ginger
Freshly ground black pepper to taste
2 tbsp. vegetable oil
Splash sesame seed oil or olive oil
½ red pepper cleaned and cut into strips
1 small head broccoli
10 baby carrots in the cello pack cut in half lengthwise
1 small onion halved and sliced
2 garlic cloves sliced
¾ cup chicken broth
1 tbsp. soy sauce
2 tbsp. cornstarch
Combine chicken, ginger, and pepper in glass bowl. Set aside.
On medium high heat, warm oils in wok or large frying pan until shimmering. Sir-fry chicken until no longer pink about 3-5 minutes. Remove from pan to a clean bowl.
Add vegetables and garlic to pan and stir-fry to crisp tender, about 5 minutes.
Combine stock, soy sauce, and cornstarch in a small bowl until well blended. Stir into hot skillet. Add chicken and pepper. Cook over high heat, stirring constantly, until mixture thickens and bubbles.
Rice
I prefer Uncle Ben’s original rice. It’s easy and never fails. Instead of water use chicken stock to increase the flavor. Sprinkle a little parsley over the top for a prettier effect.
Tossed Salad
Lettuce from 2 different types torn into bite size pieces, red leaf and head are excellent combinations
Tomatoes chopped
Cucumber peeled and sliced
Zucchini diced
Green Onions sliced, be sure to add some of the green
Mushrooms sliced
Combine everything, or any grouping you like. When you're ready to serve, toss with your favorite dressing, but be careful not to add too much. The lettuce will get soggy.
I'll be off for the Christmas, but will have a new menu for you next Wednesday. Until then...
Happy Holidays!
Sloane Taylor
Twitter
Amazon Author Page
Showing posts with label menus. Show all posts
Showing posts with label menus. Show all posts
Wednesday, December 19, 2012
Wednesday, October 17, 2012
It's Wednesday. So What's Cooking?
Country Style Ribs with Barbeque Sauce, Boiled Potatoes, and Caesar Salad.
When my workload is heavy, I want a dinner so easy it practically cooks itself. This week’s menu does just that.
Country Style Ribs with Barbeque Sauce
Boiled Potatoes
Caesar Salad
Dry White Wine – Pinot Grigio or Chardonnay
Country Style Ribs with Barbeque Sauce
Country style pork ribs preferably on the bone
Chicken stock
Barbeque sauce
Preheat oven to 325°F
Place ribs in an ovenproof dish in a single layer. Pour in about a half inch of stock or slightly more. Cover tight and bake 45 minutes to 1 hour. The time depends on the thickness of the meat.
Do a visual check for doneness. You should not see any pink color close to the bone. REMEMBER – meat continues to cook for a short time after it is removed from the oven.
Serve with your favorite barbeque sauce.
Boiled Potatoes
Red potatoes peeled and quartered 1 per person
Chicken stock
1 bay leaf
Freshly ground pepper to taste
Butter to taste
Add potatoes to a saucepan that holds them comfortable. Pour in stock halfway up the potatoes. Top off with water, covering potatoes by an inch or so. Add bay leaf. Set a lid on top.
You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.
Bring to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook for 15-20 minutes, then test for doneness. A fork will insert easily.
Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to damage potato shapes.
Caesar Salad for Two
1 egg coddled
1 large glove garlic
½ tsp. Anchovy paste
Freshly ground pepper to taste
½ tbsp. Dijon mustard
½ tbsp. lemon juice, preferably fresh
1 drop white vinegar or as close to as possible
¼ cup olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup freshly grated Parmesan cheese
Remove egg from refrigerator while assembling all the ingredients on your counter.
Bring a small saucepan of water to a boil. Coddle the egg by cooking it for 2 minutes. Rinse under cold water, crack shell and scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.
In a large glass or wooden bowl, mash the garlic with a spoon and fork into coarse pieces. Rub the sides of the bowl with the oil that has been released.
Add the anchovy, pepper, and mustard. Mix well. Pour in the lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in the olive oil until the dressing is frothy.
Tear the lettuce into bit-size pieces over the salad bowl. Toss, then add ¼ cup or so of Parmesan. Toss again. Serve in individual bowls and sprinkle with the remaining Parmesan. Serve immediately.
For a larger salad, adjust proportionally, but do not exceed two eggs.
Have a wonderful remainder of the week and weekend. I'll be back Monday with Vanessa North. Until then...
Bon Appétit!
Sloane Taylor
Twitter
When my workload is heavy, I want a dinner so easy it practically cooks itself. This week’s menu does just that.
Country Style Ribs with Barbeque Sauce
Boiled Potatoes
Caesar Salad
Dry White Wine – Pinot Grigio or Chardonnay
Country Style Ribs with Barbeque Sauce
Country style pork ribs preferably on the bone
Chicken stock
Barbeque sauce
Preheat oven to 325°F
Place ribs in an ovenproof dish in a single layer. Pour in about a half inch of stock or slightly more. Cover tight and bake 45 minutes to 1 hour. The time depends on the thickness of the meat.
Do a visual check for doneness. You should not see any pink color close to the bone. REMEMBER – meat continues to cook for a short time after it is removed from the oven.
Serve with your favorite barbeque sauce.
Boiled Potatoes
Red potatoes peeled and quartered 1 per person
Chicken stock
1 bay leaf
Freshly ground pepper to taste
Butter to taste
Add potatoes to a saucepan that holds them comfortable. Pour in stock halfway up the potatoes. Top off with water, covering potatoes by an inch or so. Add bay leaf. Set a lid on top.
You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.
Bring to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook for 15-20 minutes, then test for doneness. A fork will insert easily.
Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to damage potato shapes.
Caesar Salad for Two
1 egg coddled
1 large glove garlic
½ tsp. Anchovy paste
Freshly ground pepper to taste
½ tbsp. Dijon mustard
½ tbsp. lemon juice, preferably fresh
1 drop white vinegar or as close to as possible
¼ cup olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup freshly grated Parmesan cheese
Remove egg from refrigerator while assembling all the ingredients on your counter.
Bring a small saucepan of water to a boil. Coddle the egg by cooking it for 2 minutes. Rinse under cold water, crack shell and scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.
In a large glass or wooden bowl, mash the garlic with a spoon and fork into coarse pieces. Rub the sides of the bowl with the oil that has been released.
Add the anchovy, pepper, and mustard. Mix well. Pour in the lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in the olive oil until the dressing is frothy.
Tear the lettuce into bit-size pieces over the salad bowl. Toss, then add ¼ cup or so of Parmesan. Toss again. Serve in individual bowls and sprinkle with the remaining Parmesan. Serve immediately.
For a larger salad, adjust proportionally, but do not exceed two eggs.
Have a wonderful remainder of the week and weekend. I'll be back Monday with Vanessa North. Until then...
Bon Appétit!
Sloane Taylor
Wednesday, September 05, 2012
It's Wednesday. So, What's Cooking?
Almost Homemade Pizza, with Warm Belgian Endive and Pine Nut Salad.
It’s been a busy week. Honestly, the last thing I want to do is cook, very unusual for me. I have decided to make my life easy, so tonight Studs can dine on one of his favorite meals. I hope you like it, too.
Warm Belgian Endive and Pine Nut Salad
Almost Homemade Pizza
Dry Red Wine – Ruffino Chianti
Almost Homemade Pizza
1 (12 inch) pre-baked Italian bread pizza crust. I prefer Boboli
1 cup pizza sauce
1 ¼ cups shredded mozzarella
½ lb. Italian sausage, pinched into dine sized pieces
Fresh Parmesan or Romano to grate over the top
Mushrooms, peppers or what ever else you enjoy can be added
Preheat the oven to the temperature recommended on the crust package.
Lay the crust onto a baking sheet of appropriate size. Spread the sauce over the crust. Sprinkle with half the mozzarella. Lay your other sausage etc. on top. Cover the pie with the remaining mozzarella then grate some fresh Parmesan or Romano over that.
Bake according to the crust package directions or until the sausage is no longer pink and the cheese is melted.
The pizza makes a great leftover lunch, but the salad will turn bitter and limp.
Warm Belgian Endive and Pine Nut Salad
1 tbsp. Dijon mustard
pepper to taste
1 tbsp. red wine vinegar
4 heads Belgian endive
½ tbsp. lemon juice
1/3 cup pine nuts
3 tbsp. extra-virgin olive oil, or as needed
1 tbsp. chopped fresh parsley
In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with pepper. Set aside.
Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, add the endive rings. Warmed slightly, then pour in the dressing and toss to coat. Reduce the heat a bit if the endive is wilting too quickly. You want to maintain some crispness and texture.
If you have guests to impress, sprinkle in the parsley. The sharp green flecks will brighten the dish and enhance the flavor, but the salad is in no way lacking without.
Serve immediately.
It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiare Bene!
Sloane Taylor
It’s been a busy week. Honestly, the last thing I want to do is cook, very unusual for me. I have decided to make my life easy, so tonight Studs can dine on one of his favorite meals. I hope you like it, too.
Warm Belgian Endive and Pine Nut Salad
Almost Homemade Pizza
Dry Red Wine – Ruffino Chianti
1 (12 inch) pre-baked Italian bread pizza crust. I prefer Boboli
1 cup pizza sauce
1 ¼ cups shredded mozzarella
½ lb. Italian sausage, pinched into dine sized pieces
Fresh Parmesan or Romano to grate over the top
Mushrooms, peppers or what ever else you enjoy can be added
Preheat the oven to the temperature recommended on the crust package.
Lay the crust onto a baking sheet of appropriate size. Spread the sauce over the crust. Sprinkle with half the mozzarella. Lay your other sausage etc. on top. Cover the pie with the remaining mozzarella then grate some fresh Parmesan or Romano over that.
Bake according to the crust package directions or until the sausage is no longer pink and the cheese is melted.
The pizza makes a great leftover lunch, but the salad will turn bitter and limp.
1 tbsp. Dijon mustard
pepper to taste
1 tbsp. red wine vinegar
4 heads Belgian endive
½ tbsp. lemon juice
1/3 cup pine nuts
3 tbsp. extra-virgin olive oil, or as needed
1 tbsp. chopped fresh parsley
In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with pepper. Set aside.
Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, add the endive rings. Warmed slightly, then pour in the dressing and toss to coat. Reduce the heat a bit if the endive is wilting too quickly. You want to maintain some crispness and texture.
If you have guests to impress, sprinkle in the parsley. The sharp green flecks will brighten the dish and enhance the flavor, but the salad is in no way lacking without.
Serve immediately.
It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiare Bene!
Sloane Taylor
Wednesday, August 29, 2012
It's Wednesday. So, What's Cooking?
Ragu Bolognese, Pasta, and Salad with Creamy Garlic Dressing
Your weather may be a little warm to prepare this meal just yet, but it won’t be long before you’ll relish a hearty Italian dinner. In that case, please save the menu for a fall evening with friends.
Save time for future cooking and double the sauce recipe, then freeze the extra for up to three months, for when you have a time crunch.
Ragu Bolognese
Pasta
Salad with Creamy Garlic Dressing
Dry Red Wine – Chianti or Beaujolais
Ragu Bolognese
Makes about 3 ½ cups
¼ pound smoked ham coarsely chopped
1 cup coarsely chopped onion
¼ cup chopped carrots
½ cup coarsely chopped celery
5 tbsp. butter
2 tbsp. olive oil
¾ pound ground round or chuck
½ pound Italian sausage in chunks and removed from casing
¼ pound ground pork
½ cup dry white wine
2 cups beef stock
2 tbsp. tomato paste
Mushroom halves – quantity to taste I prefer the baby Bella
½ pound chicken livers
1 cup heavy cream
2 or three pinches of ground nutmeg
fresh ground black pepper to taste
Combine the chopped ham, onions, carrots and celery on a large cutting board, and chop them together into very small pieces. This mixture is called a battuto, which when cooked becomes a soffritto.
Melt 2 tablespoons of butter over moderate heat in a heavy 10 -12 inch skillet. When the foam subsides, add the battuto and cook, stirring frequently, for about 10 minutes or until the mixture is lightly browned. Transfer the soffritto to a heavy 3 – 4 quart saucepan.
Heat the olive oil in the same skillet. Add the beef, sausage, and pork. Lightly brown over moderate heat and be sure to break up any clumps. Pour in the wine, increase heat to high. Boil while stirring constantly until almost all of the liquid has cooked away.
Add the meat to the soffritto in the saucepan. Stir in the stock and tomato paste. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes. Be sure to stir occasionally.
Melt 2 tablespoons butter over high heat in the original skillet. When the foam subsides, add the chicken livers. Cook for 3 or 4 minutes, or until they are firm and lightly browned. Allow to cool on a cutting board a few minutes, then cut the livers into a small dice.
Melt the remaining tablespoon of butter in the original skillet. Add the halved mushrooms. Saute briefly. You just want to coat them with the butter, not cook them through.
10 minutes before the sauce is done, stir in the chicken livers and mushrooms.
A few minutes before serving, stir in the cream and heat through. Taste the ragu and season with nutmeg and pepper. Serve on pasta.
Pasta
Select your favorite pasta. I prefer a Barilla curly pasta as it captures the sauce best.
Prepare the pasta according to the package directions. Do NOT add oil to the boiling water. Oil hinders the sauce from clinging to the cooked pasta.
Salad
Red leaf lettuce
Romaine lettuce
Head lettuce
Tomato chunks
Sliced cucumbers
Plan two or three leaves of each type lettuce and half a tomato per person. Include the amount of cucumber that looks appealing to you. Gently combine all the ingredients in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.
Creamy Garlic Dressing
1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
½ cup vegetable oil
Scant ¼ cup white vinegar
3 tbsp. chopped onion
¾ tsp. sugar
¼ tsp. salt
4 big gloves garlic pressed
Combine all ingredients into a blender or food processor. Mix on high until smooth.
Keeps two weeks in the refrigerator. Store on bottom shelf.
To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiare Bene!
Sloane Taylor
Your weather may be a little warm to prepare this meal just yet, but it won’t be long before you’ll relish a hearty Italian dinner. In that case, please save the menu for a fall evening with friends.
Save time for future cooking and double the sauce recipe, then freeze the extra for up to three months, for when you have a time crunch.
Ragu Bolognese
Pasta
Salad with Creamy Garlic Dressing
Dry Red Wine – Chianti or Beaujolais
Ragu Bolognese
Makes about 3 ½ cups
¼ pound smoked ham coarsely chopped
1 cup coarsely chopped onion
¼ cup chopped carrots
½ cup coarsely chopped celery
5 tbsp. butter
2 tbsp. olive oil
¾ pound ground round or chuck
½ pound Italian sausage in chunks and removed from casing
¼ pound ground pork
½ cup dry white wine
2 cups beef stock
2 tbsp. tomato paste
Mushroom halves – quantity to taste I prefer the baby Bella
½ pound chicken livers
1 cup heavy cream
2 or three pinches of ground nutmeg
fresh ground black pepper to taste
Combine the chopped ham, onions, carrots and celery on a large cutting board, and chop them together into very small pieces. This mixture is called a battuto, which when cooked becomes a soffritto.
Melt 2 tablespoons of butter over moderate heat in a heavy 10 -12 inch skillet. When the foam subsides, add the battuto and cook, stirring frequently, for about 10 minutes or until the mixture is lightly browned. Transfer the soffritto to a heavy 3 – 4 quart saucepan.
Heat the olive oil in the same skillet. Add the beef, sausage, and pork. Lightly brown over moderate heat and be sure to break up any clumps. Pour in the wine, increase heat to high. Boil while stirring constantly until almost all of the liquid has cooked away.
Add the meat to the soffritto in the saucepan. Stir in the stock and tomato paste. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes. Be sure to stir occasionally.
Melt 2 tablespoons butter over high heat in the original skillet. When the foam subsides, add the chicken livers. Cook for 3 or 4 minutes, or until they are firm and lightly browned. Allow to cool on a cutting board a few minutes, then cut the livers into a small dice.
Melt the remaining tablespoon of butter in the original skillet. Add the halved mushrooms. Saute briefly. You just want to coat them with the butter, not cook them through.
10 minutes before the sauce is done, stir in the chicken livers and mushrooms.
A few minutes before serving, stir in the cream and heat through. Taste the ragu and season with nutmeg and pepper. Serve on pasta.
Pasta
Select your favorite pasta. I prefer a Barilla curly pasta as it captures the sauce best.
Prepare the pasta according to the package directions. Do NOT add oil to the boiling water. Oil hinders the sauce from clinging to the cooked pasta.
Salad
Red leaf lettuce
Romaine lettuce
Head lettuce
Tomato chunks
Sliced cucumbers
Plan two or three leaves of each type lettuce and half a tomato per person. Include the amount of cucumber that looks appealing to you. Gently combine all the ingredients in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.
Creamy Garlic Dressing
1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
½ cup vegetable oil
Scant ¼ cup white vinegar
3 tbsp. chopped onion
¾ tsp. sugar
¼ tsp. salt
4 big gloves garlic pressed
Combine all ingredients into a blender or food processor. Mix on high until smooth.
Keeps two weeks in the refrigerator. Store on bottom shelf.
To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiare Bene!
Sloane Taylor
Wednesday, August 22, 2012
It's Wednesday. So, What's Cooking?
Easy Baked Chicken Breasts, Rice, and Salad.
It’s hard to believe fall is a few short weeks away. Soon it will be time for chili and stew. I refuse to let go of summer and easy cooking just yet. This week we have a menu that is so easy you’ll want to repeat it during the holiday season to lighten your work load.
Easy Baked Chicken Breasts
Rice with Chicken Stock
Salad
Crisp White Wine - Chardonnay
Easy Baked Chicken Breasts
4 boneless chicken breasts
5 tsp. Italian seasoned dry bread crumbs
½ cup mayonnaise
½ cup grated Parmesan cheese
Preheat the oven to 425°F.
Spray the baking dish with a light coating of Pam. Rinse the chicken and pat dry.
Mix the mayo and bread crumbs together in a small bowl. Spread onto both sides of the chicken.
Sprinkle the top of the coated chicken with the Parmesan cheese.
Bake for 20 minutes.
This is a mouth watering dish that freezes well.
Rice
Select your favorite brand of rice and make according to the package directions. Substitute half the water for chicken stock.
I like to make extra as rice freezes well then it’s handy when I’m running late on another day.
Salad
lettuce
zucchini peeled & quartered
tomatoes quartered
green onions sliced
your favorite bottled dressing
Use a variety of lettuces for more texture and taste. Toss all the ingredients, except the dressing, in a large bowl. Refrigerate until meal time.
Are you more occupied with working in the yard than cooking? Try this month’s selection and your family, or lover, will think you spent the day over a hot stove.
I'll be back Friday with a little more for aspiring authors. Until then...
Happy Eating!
Sloane Taylor
It’s hard to believe fall is a few short weeks away. Soon it will be time for chili and stew. I refuse to let go of summer and easy cooking just yet. This week we have a menu that is so easy you’ll want to repeat it during the holiday season to lighten your work load.
Easy Baked Chicken Breasts
Rice with Chicken Stock
Salad
Crisp White Wine - Chardonnay
Easy Baked Chicken Breasts
4 boneless chicken breasts
5 tsp. Italian seasoned dry bread crumbs
½ cup mayonnaise
½ cup grated Parmesan cheese
Preheat the oven to 425°F.
Spray the baking dish with a light coating of Pam. Rinse the chicken and pat dry.
Mix the mayo and bread crumbs together in a small bowl. Spread onto both sides of the chicken.
Sprinkle the top of the coated chicken with the Parmesan cheese.
Bake for 20 minutes.
This is a mouth watering dish that freezes well.
Rice
Select your favorite brand of rice and make according to the package directions. Substitute half the water for chicken stock.
I like to make extra as rice freezes well then it’s handy when I’m running late on another day.
Salad
lettuce
zucchini peeled & quartered
tomatoes quartered
green onions sliced
your favorite bottled dressing
Use a variety of lettuces for more texture and taste. Toss all the ingredients, except the dressing, in a large bowl. Refrigerate until meal time.
Are you more occupied with working in the yard than cooking? Try this month’s selection and your family, or lover, will think you spent the day over a hot stove.
I'll be back Friday with a little more for aspiring authors. Until then...
Happy Eating!
Sloane Taylor
Wednesday, August 15, 2012
It's Wednesday. So, What's Cooking?
Honeyed Ham Steak with Peach Halves, Roasted Sweet Potatoes, and Fresh Green Beans.
Time for a refreshing change of grilled meats. This lighter menu is great in hot weather and wonderful any time of the year.
Honeyed Ham Steak with Peach Halves
Roasted Sweet Potatoes
Fresh Green Beans
White Wine – Chardonnay
Honeyed Ham Steak with Peach Halves
1 16 oz. can cling peach halves in heavy syrup
1 – 1 ½ lb. Ham steak about 1 inch thick
½ cup orange juice
1 tbsp. honey
2 tsp. prepared mustard
¼ tsp. ground allspice
2 tbsp. water
1 tsp. cornstarch
Drain peach halves, reserving ½ cup syrup.
Trim a few pieces of fat from the ham steak. Heat a 12-inch skillet over medium-high heat. Add the fat chunks and fry until lightly browned, rubbing them along the bottom of the skillet to grease it. Discard fat. Add ham and brown on both sides, about 5 minutes.
Reduce heat to medium. Stir in orange juice, honey, mustard, allspice, and reserved peach syrup.
Add peach halves and heat through, about 5 minutes. Place only ham and peaches on a warm serving plate and tent with aluminum foil.
Combine water and cornstarch in a small bowl until well blended. Stir into skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 1 minute.
To serve, spoon sauce over ham and peaches.
Roasted Sweet Potatoes
1 lb. sweet potatoes
¼ cup olive oil
Rock or sea salt
Freshly ground black pepper
Parsley to garnish – dried or fresh
Preheat oven to 400ºF.
Peel sweet potatoes and cut into large chunks. Toss in olive oil. Add salt and pepper to taste.
Place into baking pan you can serve from. Cover with foil and roast for 20 minutes. Remove the foil and continue to roast uncovered for 30 minutes or until cooked through when tested with a toothpick. They should be golden brown.
Remove from the oven and garnish with parsley.
Fresh Green Beans
1 lb. fresh green beans trimmed
Water
2 tbsp. butter
Freshly ground black pepper
Bring large pot of water to a hard boil. A high heat setting is best.
Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender.
Drain beans in a colander. Add butter to the hot pot and melt. Pour beans into pot. Toss with butter and coat well, then season with pepper to taste.
I'll be back Friday with a little more for aspiring authors. Until then...
Bon Appétit!
Sloane Taylor
Time for a refreshing change of grilled meats. This lighter menu is great in hot weather and wonderful any time of the year.
Honeyed Ham Steak with Peach Halves
Roasted Sweet Potatoes
Fresh Green Beans
White Wine – Chardonnay
Honeyed Ham Steak with Peach Halves
1 16 oz. can cling peach halves in heavy syrup
1 – 1 ½ lb. Ham steak about 1 inch thick
½ cup orange juice
1 tbsp. honey
2 tsp. prepared mustard
¼ tsp. ground allspice
2 tbsp. water
1 tsp. cornstarch
Drain peach halves, reserving ½ cup syrup.
Trim a few pieces of fat from the ham steak. Heat a 12-inch skillet over medium-high heat. Add the fat chunks and fry until lightly browned, rubbing them along the bottom of the skillet to grease it. Discard fat. Add ham and brown on both sides, about 5 minutes.
Reduce heat to medium. Stir in orange juice, honey, mustard, allspice, and reserved peach syrup.
Add peach halves and heat through, about 5 minutes. Place only ham and peaches on a warm serving plate and tent with aluminum foil.
Combine water and cornstarch in a small bowl until well blended. Stir into skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 1 minute.
To serve, spoon sauce over ham and peaches.
Roasted Sweet Potatoes
1 lb. sweet potatoes
¼ cup olive oil
Rock or sea salt
Freshly ground black pepper
Parsley to garnish – dried or fresh
Preheat oven to 400ºF.
Peel sweet potatoes and cut into large chunks. Toss in olive oil. Add salt and pepper to taste.
Place into baking pan you can serve from. Cover with foil and roast for 20 minutes. Remove the foil and continue to roast uncovered for 30 minutes or until cooked through when tested with a toothpick. They should be golden brown.
Remove from the oven and garnish with parsley.
Fresh Green Beans
1 lb. fresh green beans trimmed
Water
2 tbsp. butter
Freshly ground black pepper
Bring large pot of water to a hard boil. A high heat setting is best.
Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender.
Drain beans in a colander. Add butter to the hot pot and melt. Pour beans into pot. Toss with butter and coat well, then season with pepper to taste.
I'll be back Friday with a little more for aspiring authors. Until then...
Bon Appétit!
Sloane Taylor
Wednesday, August 08, 2012
It's Wednesday. So, What's Cooking?
Pasta with Fresh Mozzarella, Italian Sausage, Salad with Creamy Garlic Dressing.
A quick meal guaranteed to satisfy the hungriest person in your crowd and not break the budget.
Pasta
Italian Sausage
Salad with Creamy Garlic Dressing
Texas Toast Garlic Bread found in your grocers freezer section
Dry White Wine – Pinot Grigio or Chianti Wine
Pasta
Curly pasta
3-4 plum tomatoes diced
¾ cup virgin olive oil
fresh basil leaves
1 clove fresh garlic pressed
fresh mini Mozzarella balls quartered
freshly grated Parmesan cheese
Cook the pasta al dente. While its boiling sauté the garlic in the olive oil for 1 – 2 minutes. Don’t let it burn or your dish will be bitter.
Drain the pasta well. Add the oil/garlic mixture, Mozzarella, tomatoes, and basil. Toss well.
Serve the freshly grated Parmesan on the side.
The Meat
Italian sausage mild or hot – 1 link per person
Oregano
½ cup chicken stock
Olive oil to drizzle
Red and yellow peppers cleaned and cut into strips
Preheat the oven to 350° F.
Lay the sausage in a baking dish. Add the chicken stock and bake covered for 25 minutes.
Lay the peppers across the sausage in any pattern you like. Sprinkle oregano across the top. Drizzle on a little olive oil. Bake uncovered for another 20 minutes.
Salad
Red leaf lettuce
Romaine lettuce
Head lettuce
Tomato chunks
Plan two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.
Creamy Garlic Dressing
1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
½ cup vegetable oil
Scant ¼ cup white vinegar
3 tbsp. chopped onion
¾ tsp. sugar
¼ tsp. salt
4 big gloves garlic pressed
Combine all ingredients into a blender or food processor. Mix on high until smooth.
Keeps two week in refrigerator. Store on bottom shelf.
To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiar Bene!
Sloane Taylor
A quick meal guaranteed to satisfy the hungriest person in your crowd and not break the budget.
Pasta
Italian Sausage
Salad with Creamy Garlic Dressing
Texas Toast Garlic Bread found in your grocers freezer section
Dry White Wine – Pinot Grigio or Chianti Wine
Pasta
Curly pasta
3-4 plum tomatoes diced
¾ cup virgin olive oil
fresh basil leaves
1 clove fresh garlic pressed
fresh mini Mozzarella balls quartered
freshly grated Parmesan cheese
Cook the pasta al dente. While its boiling sauté the garlic in the olive oil for 1 – 2 minutes. Don’t let it burn or your dish will be bitter.
Drain the pasta well. Add the oil/garlic mixture, Mozzarella, tomatoes, and basil. Toss well.
Serve the freshly grated Parmesan on the side.
The Meat
Italian sausage mild or hot – 1 link per person
Oregano
½ cup chicken stock
Olive oil to drizzle
Red and yellow peppers cleaned and cut into strips
Preheat the oven to 350° F.
Lay the sausage in a baking dish. Add the chicken stock and bake covered for 25 minutes.
Lay the peppers across the sausage in any pattern you like. Sprinkle oregano across the top. Drizzle on a little olive oil. Bake uncovered for another 20 minutes.
Salad
Red leaf lettuce
Romaine lettuce
Head lettuce
Tomato chunks
Plan two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.
Creamy Garlic Dressing
1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
½ cup vegetable oil
Scant ¼ cup white vinegar
3 tbsp. chopped onion
¾ tsp. sugar
¼ tsp. salt
4 big gloves garlic pressed
Combine all ingredients into a blender or food processor. Mix on high until smooth.
Keeps two week in refrigerator. Store on bottom shelf.
To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiar Bene!
Sloane Taylor
Wednesday, July 25, 2012
It's Wednesday. So, What's Cooking?
Linguine with Artichokes and Leeks, and Tossed Salad
No one wants to be a stove slave during the summer heat. This is a perfect meal to prepare and eat al fresco on your patio or in your garden. Set your table with a pretty tablecloth or colorful sheet and several candles. Every meal tastes great in the right setting.
Linguine with Artichokes and Leeks
Tossed Salad
French Bread
Soave White Wine – it’s from the Veneto region of Italy and perfect for this meal
Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only, cleaned
two 12-ounce jars marinated artichoke hearts in oil, drained
3 tbsp. olive oil
1 tbsp. lemon juice
3 tsp, kosher salt less will not disturb the flavors
1 tsp, freshly ground black pepper
1 pound linguine
½ cup freshly grated Parmesan
Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.
Cut the artichokes lengthwise if large.
Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.
Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.
Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.
Cook the linguine according to the package directions, reserving ½ cup of the pasta water.
Transfer pasta to a large bowl. Add the vegetables and toss with half the Parmesan cheese. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.
Tossed Salad
a variety of fresh lettuce
zucchini peeled and sliced
cucumber peeled and sliced
red onion rings
tomatoes cut in eights
hard boiled eggs quartered
and everything else that strikes your fancy, especially black olive and pepperoncini
Toss all the ingredients together in a large bowl. Store in the fridge until ready to serve.
Use bottled dressing or a little olive oil and white wine vinegar.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiar Bene!
Sloane Taylor
No one wants to be a stove slave during the summer heat. This is a perfect meal to prepare and eat al fresco on your patio or in your garden. Set your table with a pretty tablecloth or colorful sheet and several candles. Every meal tastes great in the right setting.
Linguine with Artichokes and Leeks
Tossed Salad
French Bread
Soave White Wine – it’s from the Veneto region of Italy and perfect for this meal
Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only, cleaned
two 12-ounce jars marinated artichoke hearts in oil, drained
3 tbsp. olive oil
1 tbsp. lemon juice
3 tsp, kosher salt less will not disturb the flavors
1 tsp, freshly ground black pepper
1 pound linguine
½ cup freshly grated Parmesan
Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.
Cut the artichokes lengthwise if large.
Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.
Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.
Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.
Cook the linguine according to the package directions, reserving ½ cup of the pasta water.
Transfer pasta to a large bowl. Add the vegetables and toss with half the Parmesan cheese. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.
Tossed Salad
a variety of fresh lettuce
zucchini peeled and sliced
cucumber peeled and sliced
red onion rings
tomatoes cut in eights
hard boiled eggs quartered
and everything else that strikes your fancy, especially black olive and pepperoncini
Toss all the ingredients together in a large bowl. Store in the fridge until ready to serve.
Use bottled dressing or a little olive oil and white wine vinegar.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiar Bene!
Sloane Taylor
Wednesday, July 18, 2012
It's Wednesday. So, What's Cooking?
Grilled Steaks, Baked Potatoes, and Glazed Carrots.
Our weather has gone nuts in the Midwest with scalding temperatures that has everyone listless. No one wants to heat up the house with cooking, so this month we have a menu geared for outdoor cooking. Hang onto it for those stormy fall and winter days because it also works great indoors.
Glazed Carrots
Baked Potatoes
Grilled Steaks
Dry Red Wine – Cabernet Sauvignon
Baked Potatoes
1 baking potato per person
1 bay leaf for each potato
olive oil
Kosher or rock salt
butter
sour Cream
chives
Outdoor Grill
Preheat on medium high. Prepare the potatoes in the same manner as above.
Lay potatoes on bottom grate. Every 15 minutes roll the potatoes to a new side to prevent burning. It will take about 45 minutes to cook through. Test by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.
When done, set the potatoes on the upper rack until ready to serve.
Oven Method
Preheat the oven to 375°F.
Wash the potatoes under cool running water. Dry thoroughly with paper towels. Rub the skins with a small amount of olive oil. Slit across the top large enough and deep enough to fit in a bay leaf. Roll in the salt and wrap in aluminum foil.
Bake for about 45 minutes, depending on the size of the potato. Test for doneness by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.
When done, set the potatoes on a warm stove or inside a 200°F oven until ready to serve.
Serve with butter, sour cream, and chives.
Glazed Carrots
1lb. cello wrapped pre-cleaned carrots
1 stick butter
chicken stock canned or boxed
2 tbsp. sugar
freshly ground pepper
mint leaves if you like that flavor
In a Teflon type pan melt the butter and add the sugar. Add the carrots and enough chicken stock to come half way up the carrots. Bring to a boil, then lower the heat to a simmer. Shake the pan periodically to move the carrots around. Cook uncovered until carrots are fork tender.
If the glaze hasn’t reduced enough, remove the carrots to a serving dish and drape with foil.
Bring the frying pan to a boil and cook until the glaze is reduced. Be careful here because the butter and sugar burn easily. If it does, it’s very bitter.
Add the glaze to the carrots. Grind pepper on top, then sprinkle with a few chopped mint leaves.
This dish freezes well for a future meal. If you freeze, do not add the mint leaves.
Grilled Steaks
1 steak of your choice per person
freshly ground black pepper to taste
Worcestershire sauce
Heat your outdoor grill to medium. Sprinkle a few drops of Worcestershire sauce on each side of the steak and spread out with your fingers. Grind fresh pepper on one side. Grill for 3 minutes each side for rare, 4 for medium rare, 5 for well done. Turn only once.
Remove the steaks and tent with aluminum foil. Allow to sit on top of a warm stove for about five minutes. This will draw the juices back into the meat and will also cook the steak to perfection.
If you use the oven broiler, follow the same cooking times.
I'll be back Friday with a little more for aspiring authors. Until then...
Happy Eating!
Sloane Taylor
Our weather has gone nuts in the Midwest with scalding temperatures that has everyone listless. No one wants to heat up the house with cooking, so this month we have a menu geared for outdoor cooking. Hang onto it for those stormy fall and winter days because it also works great indoors.
Glazed Carrots
Baked Potatoes
Grilled Steaks
Dry Red Wine – Cabernet Sauvignon
Baked Potatoes
1 baking potato per person
1 bay leaf for each potato
olive oil
Kosher or rock salt
butter
sour Cream
chives
Outdoor Grill
Preheat on medium high. Prepare the potatoes in the same manner as above.
Lay potatoes on bottom grate. Every 15 minutes roll the potatoes to a new side to prevent burning. It will take about 45 minutes to cook through. Test by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.
When done, set the potatoes on the upper rack until ready to serve.
Oven Method
Preheat the oven to 375°F.
Wash the potatoes under cool running water. Dry thoroughly with paper towels. Rub the skins with a small amount of olive oil. Slit across the top large enough and deep enough to fit in a bay leaf. Roll in the salt and wrap in aluminum foil.
Bake for about 45 minutes, depending on the size of the potato. Test for doneness by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.
When done, set the potatoes on a warm stove or inside a 200°F oven until ready to serve.
Serve with butter, sour cream, and chives.
Glazed Carrots
1lb. cello wrapped pre-cleaned carrots
1 stick butter
chicken stock canned or boxed
2 tbsp. sugar
freshly ground pepper
mint leaves if you like that flavor
In a Teflon type pan melt the butter and add the sugar. Add the carrots and enough chicken stock to come half way up the carrots. Bring to a boil, then lower the heat to a simmer. Shake the pan periodically to move the carrots around. Cook uncovered until carrots are fork tender.
If the glaze hasn’t reduced enough, remove the carrots to a serving dish and drape with foil.
Bring the frying pan to a boil and cook until the glaze is reduced. Be careful here because the butter and sugar burn easily. If it does, it’s very bitter.
Add the glaze to the carrots. Grind pepper on top, then sprinkle with a few chopped mint leaves.
This dish freezes well for a future meal. If you freeze, do not add the mint leaves.
Grilled Steaks
1 steak of your choice per person
freshly ground black pepper to taste
Worcestershire sauce
Heat your outdoor grill to medium. Sprinkle a few drops of Worcestershire sauce on each side of the steak and spread out with your fingers. Grind fresh pepper on one side. Grill for 3 minutes each side for rare, 4 for medium rare, 5 for well done. Turn only once.
Remove the steaks and tent with aluminum foil. Allow to sit on top of a warm stove for about five minutes. This will draw the juices back into the meat and will also cook the steak to perfection.
If you use the oven broiler, follow the same cooking times.
I'll be back Friday with a little more for aspiring authors. Until then...
Happy Eating!
Sloane Taylor
Wednesday, May 30, 2012
It's Wednesday. So What's Cooking?
Sloppy Joes and More Easy Goodies
It’s that time of year to be outside, enjoying the beautiful weather and dining al fresco. The menu below can be prepared on your stove, or better yet, give your grill a good workout. Gas grill directions are noted with **.
Sloppy Joes
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Crusty buns
Rose Wine or Cold Beer
Sloppy Joes
1 lb. ground beef
½ medium onion chopped fine
1 celery rib chopped fine
3 tbsp. dried mustard
½ tbsp. molasses
3 tbsp. ketchup
¼ cup brown sugar
1 cup chicken stock – plus more if required
Freshly ground pepper to taste
Brown ground beef in a medium sized frying pan. Be sure to break up any chunks. Add onion and celery. Continue to fry until beef is nicely browned. Drain in a colander.
In a medium sized saucepan, combine the remaining ingredients to taste, then add the beef and vegetables. Cover and simmer for 1 hour. Monitor closely and add more chicken stock if sauce gets dry.
**It’s easy to cook Sloppy Joes on the grill. Follow the recipe above, just be sure to use heavy pans and stir frequently.
Serve on crusty buns.
Baked Beans
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon
Preheat oven to 325°.
Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven 45 minutes or until desired consistency.
**Set grill temperature to medium. Only use a metal pan if you cook the beans on the grill. Prepare as above, then place pan on top rack. Cook about 25 minutes or until desired consistency.
To serve – discard bacon.
Sweet Corn on the Grill
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt
Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.
Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.
To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!
Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives
Prepare this dish about an hour or so before serving.
Slice tomatoes ½” thick and arrange on a serving plate.
Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.
Set on the counter away from sun or heat to flavor through.
As always, I'm happy to have your input. Please feel free to comment.
Sloane Taylor
It’s that time of year to be outside, enjoying the beautiful weather and dining al fresco. The menu below can be prepared on your stove, or better yet, give your grill a good workout. Gas grill directions are noted with **.
Sloppy Joes
Baked Beans
Sweet Corn on the Grill
Snazzy Sliced Tomatoes
Crusty buns
Rose Wine or Cold Beer
Sloppy Joes
1 lb. ground beef
½ medium onion chopped fine
1 celery rib chopped fine
3 tbsp. dried mustard
½ tbsp. molasses
3 tbsp. ketchup
¼ cup brown sugar
1 cup chicken stock – plus more if required
Freshly ground pepper to taste
Brown ground beef in a medium sized frying pan. Be sure to break up any chunks. Add onion and celery. Continue to fry until beef is nicely browned. Drain in a colander.
In a medium sized saucepan, combine the remaining ingredients to taste, then add the beef and vegetables. Cover and simmer for 1 hour. Monitor closely and add more chicken stock if sauce gets dry.
**It’s easy to cook Sloppy Joes on the grill. Follow the recipe above, just be sure to use heavy pans and stir frequently.
Serve on crusty buns.
Baked Beans
1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional
2 strips bacon
Preheat oven to 325°.
Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven 45 minutes or until desired consistency.
**Set grill temperature to medium. Only use a metal pan if you cook the beans on the grill. Prepare as above, then place pan on top rack. Cook about 25 minutes or until desired consistency.
To serve – discard bacon.
Sweet Corn on the Grill
1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt
Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.
Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.
To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!
Snazzy Sliced Tomatoes
1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives
Prepare this dish about an hour or so before serving.
Slice tomatoes ½” thick and arrange on a serving plate.
Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top.
Set on the counter away from sun or heat to flavor through.
As always, I'm happy to have your input. Please feel free to comment.
Sloane Taylor
Wednesday, May 23, 2012
It's Wednesday. So What's Cooking?
Mock Chicken Legs and all the Fixings
Today we have an elegant dinner with marvelous flavors that’s easy to prepare. On a tight schedule? Most of this meal can be assembled in advanced. Look for the ** in the instructions to see the stopping point, then continue cooking on the day you serve it.
Mock Chicken Legs
Twice Baked Potatoes
Blanched Fresh Green Beans
Sautéed Mushrooms
Crescent Rolls – Pillsbury tend to be the flakiest
Dry White Wine – Chardonnay or Riesling
Mock Chicken Legs
Use equal amounts of the three meats. If you are anti-veal, the beef and pork alone are still great.
1 lb. veal shoulder cut into 2” cubes
1 lb. pork tenderloin cut into 2” cubes
1 lb. beef Eye of Round, or other high quality roast, cut into 2” cubes
3 eggs
1 ½ cups seasoned bread crumbs
Freshly ground pepper to taste
Olive oil
Skewers about 6” – 7” in length
Alternate the meat cubes as you skewer them. Set aside on waxed paper. I suggest you make extras and freeze them for future use.
** Stop here. Lay the skewers on a cookie sheet. Cover with cling wrap and refrigerate.
On the day of serving, combine eggs and pepper in a flat bowl. Dip the skewers, one at a time, into the mixture. Roll in the bread crumbs then set them back onto the waxed paper.
Preheat oven to 350°.
Heat ½” olive oil in a frying pan. When the oil shimmers, carefully put in a few of the skewers and brown well on all sides. As they are cooked set them into a baking dish, stacking the skewers is fine.
Cover the dish and bake for 1-1 ½ hours or until fork tender.
Do NOT add any liquid to the meat. It will produce its own fantastic sauce.
Twice Baked Potatoes
Baking potatoes 1 per person
Cheddar cheese grated – I prefer Sargento’s Extra Sharp Cheddar
Olive oil
Butter
Salt
Pepper
Sour cream
Paprika
The amounts of the ingredients are left up to your taste, but don’t be sparing if you want great flavor.
Preheat oven to 400°.
Wash potatoes under cool water. Rub the skins with a little olive oil, then make a small slit across their tops. Lay on a cookie sheet. Bake about an hour or until a toothpick can be easily inserted.
Meanwhile, in a small bowl combine the butter, cheddar cheese and sour cream.
When potatoes are tender, slice them in half, then scoop out the pulp onto the above mixture. Be careful not to rip the skins. Whip the mixture well.
Refill the shells and set them back on a cookie sheet. Sprinkle with a little paprika for color.
**Stop here. Cover with cling wrap and refrigerate for the next day. Remove from the refrigerator at least one hour before baking.
Preheat oven to 325°. Discard cling wrap and bake for 25 – 30 minutes.
Blanched Fresh Green Beans
3 lbs. green string beans, trimmed
6 quarts water
3 tbsp. butter
Freshly ground pepper to taste
Bring the water to a full boil in a large pot. Drop the beans in by the handful. Return water to a boil, reduce the heat to moderate and boil the beans uncovered for 8 to 12 minutes or until they are just tender. Drain in a colander.
If the beans are to be served immediately, melt the butter in the cooking pot and toss the beans for a minute or two. Season with pepper, then transfer the beans to a heated dish and serve.
**If serving the beans later, refresh them after draining by plunging the colander into a large pot of cold water for a minute or two. Drain thoroughly, cover and set aside. Refrigerate if they are to be used the next day. When ready to serve, melt the butter, toss beans, and warm them over moderate heat.
Sautéed Mushrooms
1 lb. Baby Portobello mushrooms
Olive oil
Small onion sliced thin
2 tbs. Butter
Dry vermouth or white wine
Freshly ground pepper to taste
Clean the mushrooms with a damp paper towel. Slice in half if medium, cut into thirds if large.
Over medium heat dribble a small amount of olive oil into a medium sized frying pan and add the butter. Toss in the sliced onions and mushrooms. Sauté until almost tender.
Pour a small amount of vermouth or white wine over the mushrooms and continue to heat.
To serve, grind pepper across the top and spoon into a warm serving dish.
This dish is best cooked and served on the same day.
I'll be back Friday with more writing tips. Until then...
Bon Appetite!
Sloane Taylor
www.sloanetaylor.com
Today we have an elegant dinner with marvelous flavors that’s easy to prepare. On a tight schedule? Most of this meal can be assembled in advanced. Look for the ** in the instructions to see the stopping point, then continue cooking on the day you serve it.
Mock Chicken Legs
Twice Baked Potatoes
Blanched Fresh Green Beans
Sautéed Mushrooms
Crescent Rolls – Pillsbury tend to be the flakiest
Dry White Wine – Chardonnay or Riesling
Mock Chicken Legs
Use equal amounts of the three meats. If you are anti-veal, the beef and pork alone are still great.
1 lb. veal shoulder cut into 2” cubes
1 lb. pork tenderloin cut into 2” cubes
1 lb. beef Eye of Round, or other high quality roast, cut into 2” cubes
3 eggs
1 ½ cups seasoned bread crumbs
Freshly ground pepper to taste
Olive oil
Skewers about 6” – 7” in length
Alternate the meat cubes as you skewer them. Set aside on waxed paper. I suggest you make extras and freeze them for future use.
** Stop here. Lay the skewers on a cookie sheet. Cover with cling wrap and refrigerate.
On the day of serving, combine eggs and pepper in a flat bowl. Dip the skewers, one at a time, into the mixture. Roll in the bread crumbs then set them back onto the waxed paper.
Preheat oven to 350°.
Heat ½” olive oil in a frying pan. When the oil shimmers, carefully put in a few of the skewers and brown well on all sides. As they are cooked set them into a baking dish, stacking the skewers is fine.
Cover the dish and bake for 1-1 ½ hours or until fork tender.
Do NOT add any liquid to the meat. It will produce its own fantastic sauce.
Twice Baked Potatoes
Baking potatoes 1 per person
Cheddar cheese grated – I prefer Sargento’s Extra Sharp Cheddar
Olive oil
Butter
Salt
Pepper
Sour cream
Paprika
The amounts of the ingredients are left up to your taste, but don’t be sparing if you want great flavor.
Preheat oven to 400°.
Wash potatoes under cool water. Rub the skins with a little olive oil, then make a small slit across their tops. Lay on a cookie sheet. Bake about an hour or until a toothpick can be easily inserted.
Meanwhile, in a small bowl combine the butter, cheddar cheese and sour cream.
When potatoes are tender, slice them in half, then scoop out the pulp onto the above mixture. Be careful not to rip the skins. Whip the mixture well.
Refill the shells and set them back on a cookie sheet. Sprinkle with a little paprika for color.
**Stop here. Cover with cling wrap and refrigerate for the next day. Remove from the refrigerator at least one hour before baking.
Preheat oven to 325°. Discard cling wrap and bake for 25 – 30 minutes.
Blanched Fresh Green Beans
3 lbs. green string beans, trimmed
6 quarts water
3 tbsp. butter
Freshly ground pepper to taste
Bring the water to a full boil in a large pot. Drop the beans in by the handful. Return water to a boil, reduce the heat to moderate and boil the beans uncovered for 8 to 12 minutes or until they are just tender. Drain in a colander.
If the beans are to be served immediately, melt the butter in the cooking pot and toss the beans for a minute or two. Season with pepper, then transfer the beans to a heated dish and serve.
**If serving the beans later, refresh them after draining by plunging the colander into a large pot of cold water for a minute or two. Drain thoroughly, cover and set aside. Refrigerate if they are to be used the next day. When ready to serve, melt the butter, toss beans, and warm them over moderate heat.
Sautéed Mushrooms
1 lb. Baby Portobello mushrooms
Olive oil
Small onion sliced thin
2 tbs. Butter
Dry vermouth or white wine
Freshly ground pepper to taste
Clean the mushrooms with a damp paper towel. Slice in half if medium, cut into thirds if large.
Over medium heat dribble a small amount of olive oil into a medium sized frying pan and add the butter. Toss in the sliced onions and mushrooms. Sauté until almost tender.
Pour a small amount of vermouth or white wine over the mushrooms and continue to heat.
To serve, grind pepper across the top and spoon into a warm serving dish.
This dish is best cooked and served on the same day.
I'll be back Friday with more writing tips. Until then...
Bon Appetite!
Sloane Taylor
www.sloanetaylor.com
Wednesday, May 16, 2012
It's Wednesday. So What's Cooking?
Chicken Cacciatore with Roasted Potatoes
Do you like to cook without specific measurements? Or are you a hard and fast type cook? If garlic is your thing toss in another clove, or maybe you aren’t fond of oregano so hold back on the amount suggested. Make this and any other recipe work your way. You might decide to use an herb that’s not listed. Go for it! Some of the greatest recipes were developed when a jar accidentally spilled into the pot.
The big tip for today – don’t use Pompeiian Olive Oil. It’s too strong, lacking the subtlety to create a good dish.
Chicken Cacciatore with Roasted Potatoes*
Salad
Fresh Hard Rolls or a loaf of Italian bread
Crisp Dry White Wine like one of the Soave's
Chicken Cacciatore with Roasted Potatoes*
1 whole chicken cut up
Oregano to taste
¼ cup olive oil
1 medium red pepper sliced
4 medium peeled & quartered russet potatoes
1 tbsp. butter
1 medium onion quartered
Handful of baby bella mushrooms cleaned
Early in the morning, or the night before, drop a handful of salt into a glass bowl. Add just enough water to dissolve the salt. Drop in your cut up chicken, add more water to cover the meat, and set into the fridge until ready to use. This can be done up to two days in advance of cooking the chicken.
Preheat oven to 350f degrees.
Dry the chicken pieces well with paper towels. Heat a 10-12 inch skillet on medium-high. Pour in oil and heat until a haze form over it. Add the chicken and brown. After its browned, lay the chicken into a baking dish large enough to hold all the ingredients comfortably.
In the same frying pan, add the potatoes and onion, sprinkle with oregano. Brown well then lay over and around the chicken.
Sauté the red peppers in the frying pan with all it’s accumulated juices until almost tender. Add the butter and the mushrooms. Cook until the mushrooms are coated well and warmed through. Pour this mixture over the potatoes and chicken scraping the pan to get all the browned pieces.
Bake in the oven for 1 hour.
*Egg noodles may be substituted for potatoes as shown in the above photo. Prepare the noodles according to package directions. To serve, spoon noodles into a bowl, lay chicken on top, then ladle with pan juices.
Tomato & Garlic Sauce
½ tbsp. olive oil
1 medium glove garlic crushed
1 small can tomato sauce
¼ cup chicken stock
1 bay leaf
1 teas dried basil
Pinch sugar
Use the same skillet from the chicken, add oil and sauté the garlic for a few seconds over moderate heat. Pour in the tomato sauce. Add the chicken stock to the tomato sauce can, swirl around to collect any residue, and pour into the pan. Toss in the bay leaf, basil, and sugar. Simmer for 10-15 minutes.
After the chicken and potatoes have baked for 1 hour, test the potatoes with a toothpick. If, and only if, they’re done ladle the sauce on top and bake another 15 minutes.
Salad
Now you could buy the bagged stuff, or maybe it’s time to try something different. If you’re in an adventurous mood the following isn’t hard at all and the quantities are definitely up to you.
Head lettuce
Red leaf lettuce washed well
Zucchini scraped and sliced
Cucumber scraped and sliced
Yellow onion or green onions sliced
Tomato quartered
Toss your desired quantities well and chill in the fridge until dinner. Grab your favorite Paul Newman dressing or try:
Oil & Vinegar Dressing
¼ C. red wine vinegar
Pinch of basil
½ cup olive oil
Pinch of oregano
Freshly ground pepper to taste
The amounts will have to be adjusted based on the number of people you are serving.
Just before serving sprinkle the red wine vinegar onto the salad and toss well. Pour the olive oil on a little at a time so the salad is not saturated and toss well. Lace the mixture with the basil, oregano, toss well, and store the salad in the fridge until you’re ready to serve.
I'll return Friday with new writing tips. Until then...
Mangiar Bene!
Sloane Taylor
www.sloanetaylor.com
Do you like to cook without specific measurements? Or are you a hard and fast type cook? If garlic is your thing toss in another clove, or maybe you aren’t fond of oregano so hold back on the amount suggested. Make this and any other recipe work your way. You might decide to use an herb that’s not listed. Go for it! Some of the greatest recipes were developed when a jar accidentally spilled into the pot.
The big tip for today – don’t use Pompeiian Olive Oil. It’s too strong, lacking the subtlety to create a good dish.
Chicken Cacciatore with Roasted Potatoes*
Salad
Fresh Hard Rolls or a loaf of Italian bread
Crisp Dry White Wine like one of the Soave's
Chicken Cacciatore with Roasted Potatoes*
1 whole chicken cut up
Oregano to taste
¼ cup olive oil
1 medium red pepper sliced
4 medium peeled & quartered russet potatoes
1 tbsp. butter
1 medium onion quartered
Handful of baby bella mushrooms cleaned
Early in the morning, or the night before, drop a handful of salt into a glass bowl. Add just enough water to dissolve the salt. Drop in your cut up chicken, add more water to cover the meat, and set into the fridge until ready to use. This can be done up to two days in advance of cooking the chicken.
Preheat oven to 350f degrees.
Dry the chicken pieces well with paper towels. Heat a 10-12 inch skillet on medium-high. Pour in oil and heat until a haze form over it. Add the chicken and brown. After its browned, lay the chicken into a baking dish large enough to hold all the ingredients comfortably.
In the same frying pan, add the potatoes and onion, sprinkle with oregano. Brown well then lay over and around the chicken.
Sauté the red peppers in the frying pan with all it’s accumulated juices until almost tender. Add the butter and the mushrooms. Cook until the mushrooms are coated well and warmed through. Pour this mixture over the potatoes and chicken scraping the pan to get all the browned pieces.
Bake in the oven for 1 hour.
*Egg noodles may be substituted for potatoes as shown in the above photo. Prepare the noodles according to package directions. To serve, spoon noodles into a bowl, lay chicken on top, then ladle with pan juices.
Tomato & Garlic Sauce
½ tbsp. olive oil
1 medium glove garlic crushed
1 small can tomato sauce
¼ cup chicken stock
1 bay leaf
1 teas dried basil
Pinch sugar
Use the same skillet from the chicken, add oil and sauté the garlic for a few seconds over moderate heat. Pour in the tomato sauce. Add the chicken stock to the tomato sauce can, swirl around to collect any residue, and pour into the pan. Toss in the bay leaf, basil, and sugar. Simmer for 10-15 minutes.
After the chicken and potatoes have baked for 1 hour, test the potatoes with a toothpick. If, and only if, they’re done ladle the sauce on top and bake another 15 minutes.
Salad
Now you could buy the bagged stuff, or maybe it’s time to try something different. If you’re in an adventurous mood the following isn’t hard at all and the quantities are definitely up to you.
Head lettuce
Red leaf lettuce washed well
Zucchini scraped and sliced
Cucumber scraped and sliced
Yellow onion or green onions sliced
Tomato quartered
Toss your desired quantities well and chill in the fridge until dinner. Grab your favorite Paul Newman dressing or try:
Oil & Vinegar Dressing
¼ C. red wine vinegar
Pinch of basil
½ cup olive oil
Pinch of oregano
Freshly ground pepper to taste
The amounts will have to be adjusted based on the number of people you are serving.
Just before serving sprinkle the red wine vinegar onto the salad and toss well. Pour the olive oil on a little at a time so the salad is not saturated and toss well. Lace the mixture with the basil, oregano, toss well, and store the salad in the fridge until you’re ready to serve.
I'll return Friday with new writing tips. Until then...
Mangiar Bene!
Sloane Taylor
www.sloanetaylor.com
Wednesday, March 28, 2012
It's Wednesday, so What's Cooking? Pork Chops
One thing I've always had trouble cooking was pork chops. They usually tasted good, but never failed to be tougher than the soles of my shoes. After years of failed recipes, not to mention embarrassment, I finally took matters in hand and created today’s recipe.
Like all the menus posted here, this has been prepared many times for tough critics and has always been well received. Give it a try and, please, let me know how your critics respond.
Marinated Pork Chops Braised in White Wine
Boiled Potatoes
Steamed Asparagus
White Wine – Soave Bolla
Marinated Pork Chops Braised in White Wine
1 teas dried sage or 4 fresh leaves
1 teas dried rosemary or 5 fresh sprigs
1 teas dried thyme or 5 fresh sprigs
1 teas pressed or finely chopped garlic
Freshly ground pepper to taste
Olive oil
4 pork chops with or without bones 1 inch thick
¾ cup dry white wine
2 tbsp butter
1 tbsp chopped parsley fresh or dried – optional
Lay herbs into a glass dish large enough to hold the chops in one layer. Sprinkle garlic over the herbs. Carefully pour about 1 cup olive oil into dish so as not to disturb the herbs, then add the pepper. Lay the chops across the herb mixture. Add more olive oil until the chops are barely covered.
Marinade in the refrigerator for 2-5 hours. Turn the cops once during the time you’ve allowed.
Remove dish from fridge 1 hour or a little less before cooking. The meat cooks better if it’s nearer room temperature.
Preheat the oven to 250 F.
Add a little of the marinade to a medium size frying pan and heat on medium high until the oil shimmers. Add the chops and brown about 3-4 minutes on each side until golden brown.
Transfer the meat to an ovenproof plate. Pour off all but a thin film of oil, add ½ cup of the wine and bring to a boil. Return the chops to the pan. Cover and reduce the heat to a simmer. Cook for 30 minutes, basting with the pan juices occasionally, until they are tender when pierced with the tip of a sharp knife. Return the meat to the ovenproof plate, cover, and set in oven while you finish the potatoes and asparagus.
Prepare the sauce just before serving dinner. Skim as much fat as you can from the braising liquid and pour in the remaining ¼ cup wine. Boil it over high heat, stirring and scraping in any browned bits that cling to the bottom and sides of the pan, until the liquid has reduced to a syrupy glaze.
Off the heat, swirl in the butter and parsley, pour over the pork chops and serve.
Boiled Potatoes
1 Idaho potato per person
1 cup Chicken stock
1 bay leaf or 1 tbsp dried basil
Tap water
Freshly ground pepper to taste
Butter to taste
In a medium size saucepan add chicken stock and the herb you choose. Peel potatoes, rinse, then slice in thirds, place into pot. Add tap water to cover the potatoes by about an inch or so. Too much water and the potatoes will be soggy. Not enough and they’ll be raw on the sections above the water.
Cover the pot and heat on medium until the potatoes come to a boil. Adjust the heat and/or the lid to maintain a decent boil, but not a hard one, until potatoes are fork tender. It takes about 15 minutes after they begin to boil.
Drain and return potatoes to pot. Discard bay leaf. Stir in butter and pepper and serve.
Steamed Asparagus
1 bunch asparagus
½ cup chicken stock
½ cup dry vermouth
Tap water
2 tbsp butter
Metal vegetable steamer
Add chicken stock and dry vermouth to a medium size saucepan. Insert vegetable steamer, then add tap water to just below the bottom holes.
Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.
Lay asparagus in a serving bowl, then spread the butter over them and serve.
Happy Cooking!
Sloane Taylor
website
Like all the menus posted here, this has been prepared many times for tough critics and has always been well received. Give it a try and, please, let me know how your critics respond.
Marinated Pork Chops Braised in White Wine
Boiled Potatoes
Steamed Asparagus
White Wine – Soave Bolla
Marinated Pork Chops Braised in White Wine
1 teas dried sage or 4 fresh leaves
1 teas dried rosemary or 5 fresh sprigs
1 teas dried thyme or 5 fresh sprigs
1 teas pressed or finely chopped garlic
Freshly ground pepper to taste
Olive oil
4 pork chops with or without bones 1 inch thick
¾ cup dry white wine
2 tbsp butter
1 tbsp chopped parsley fresh or dried – optional
Lay herbs into a glass dish large enough to hold the chops in one layer. Sprinkle garlic over the herbs. Carefully pour about 1 cup olive oil into dish so as not to disturb the herbs, then add the pepper. Lay the chops across the herb mixture. Add more olive oil until the chops are barely covered.
Marinade in the refrigerator for 2-5 hours. Turn the cops once during the time you’ve allowed.
Remove dish from fridge 1 hour or a little less before cooking. The meat cooks better if it’s nearer room temperature.
Preheat the oven to 250 F.
Add a little of the marinade to a medium size frying pan and heat on medium high until the oil shimmers. Add the chops and brown about 3-4 minutes on each side until golden brown.
Transfer the meat to an ovenproof plate. Pour off all but a thin film of oil, add ½ cup of the wine and bring to a boil. Return the chops to the pan. Cover and reduce the heat to a simmer. Cook for 30 minutes, basting with the pan juices occasionally, until they are tender when pierced with the tip of a sharp knife. Return the meat to the ovenproof plate, cover, and set in oven while you finish the potatoes and asparagus.
Prepare the sauce just before serving dinner. Skim as much fat as you can from the braising liquid and pour in the remaining ¼ cup wine. Boil it over high heat, stirring and scraping in any browned bits that cling to the bottom and sides of the pan, until the liquid has reduced to a syrupy glaze.
Off the heat, swirl in the butter and parsley, pour over the pork chops and serve.
Boiled Potatoes
1 Idaho potato per person
1 cup Chicken stock
1 bay leaf or 1 tbsp dried basil
Tap water
Freshly ground pepper to taste
Butter to taste
In a medium size saucepan add chicken stock and the herb you choose. Peel potatoes, rinse, then slice in thirds, place into pot. Add tap water to cover the potatoes by about an inch or so. Too much water and the potatoes will be soggy. Not enough and they’ll be raw on the sections above the water.
Cover the pot and heat on medium until the potatoes come to a boil. Adjust the heat and/or the lid to maintain a decent boil, but not a hard one, until potatoes are fork tender. It takes about 15 minutes after they begin to boil.
Drain and return potatoes to pot. Discard bay leaf. Stir in butter and pepper and serve.
Steamed Asparagus
1 bunch asparagus
½ cup chicken stock
½ cup dry vermouth
Tap water
2 tbsp butter
Metal vegetable steamer
Add chicken stock and dry vermouth to a medium size saucepan. Insert vegetable steamer, then add tap water to just below the bottom holes.
Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.
Lay asparagus in a serving bowl, then spread the butter over them and serve.
Happy Cooking!
Sloane Taylor
website
Subscribe to:
Posts (Atom)