Grilled Bread with Ripe Tomatoes and Olive Oil

Grilled Bread with Ripe Tomatoes and Olive Oil

 

Tagged:
black olives, coarse country bread, extra virgin olive oil, garlic cloves, grilling, manchego cheese, serrano ham, very ripe tomatoes,

During tomato season, Spanish cooks prepare this simple dish of juicy ripe tomatoes, fragrant oil and country bread. Prepare this dish when you are grilling other foods. You can toast the bread under a broiler, but grilling gives it the best flavor.

Recipe courtesy of Williams-Sonoma

 

Ingredients

2 garlic cloves
Coarse salt, to taste
1/4 cup extra-virgin olive oil
12 slices coarse country bread, each about 3/4 inch thick
3 very ripe tomatoes, halved crosswise
Freshly ground pepper, to taste
FOR THE OPTIONAL GARNISHES: 1/2 cup green or black brine-cured olives, pitted and slivered
6 paper-thin slices serrano ham
12 paper-thin slices manchego cheese

Preparation

Prepare a medium-hot fire in a grill.
Place the bread slices on the grill rack 4 to 5 inches from the fire and grill, turning once, until golden brown, 30 to 60 seconds per side. Transfer the bread slices to a platter.
Cupping a tomato half in your palm, rub it over the top sides of 2 pieces of toast, squeezing slightly to leave a smear of pulp, seeds and juice on the surface. Repeat with the remaining tomato halves and bread. Drizzle the olive oil-garlic mixture evenly over the bread slices and sprinkle with pepper.
Serve immediately with the garnishes arranged on top, if desired.

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Lemon-Herb Sauce for Grilled Chicken

Lemon-Herb Sauce for Grilled Chicken

• Prep Time:15 minutes
• Cook Time:40 minutes
• Serves:4

 

Tagged:
chicken breast, easy, garlic, grilled chicken recipe, grilling, lemon herb sauce, lemon juice, rosemary, summer,

This is a simple but flavorful finishing sauce for grilled chicken breasts that's perfect for a healthy summer dinner on a busy weeknight. At The Food Channel we like to grill extra chicken to store in the refrigerator for use later in pasta dishes or to make delicious chicken salads.

Why try? You get the wonderful taste of fresh herbs and fresh-squeezed lemons that complement the chicken beautifully, without taking the time for marinating or basting. Prepare sauce and pour over the chicken breasts after they come off the grill.

Foodie Byte: By adding the sauce after grilling is finished, you won't have to worry about burning the delicate fresh herbs. It makes for a better plate presentation and fresher flavor.

Copyright 2011. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

1/4 cup extra virgin olive oil + 2 teaspoons for grilling
3 tablespoons minced garlic (9 cloves)
1/3 cup white wine
1 tablespoon grated lemon zest
2 tablespoons fresh-squeezed lemon juice (2 lemons)
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh rosemary
1 teaspoon kosher salt
Fresh ground black pepper to taste
4 boneless skinless chicken breasts (6-8 ounces each)
2 lemons for grilling

Preparation

Preheat grill.
Warm the olive oil in a small saucepan over medium low heat, add the garlic and cook for about 1 minute. Don't allow the garlic to get brown.
Remove from heat and add the white wine, lemon zest, lemon juice, oregano, thyme, rosemary and salt.
Brush chicken lightly with olive oil and place on medium-hot grill. Close grill lid.
Slice lemons in half and place cut side down on grill for 5 to 10 minutes.
Grill chicken breasts for 2 to 3 minutes on each side to get nice grill marks, then move to less direct heat, so as not to overcook, and cook for 10 to 15 minutes.
Finish in 350°F oven for about 20 to 25 minutes until golden brown or until internal temperature reaches 165°F.
Place chicken breasts on a platter and pour sauce over them while still warm.
Squeeze a little lemon juice over the chicken just before serving to bring out the flavor of the herbs and sauce.

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Herb Baked Salmon Recipe

Herb Baked Salmon Recipe

• Prep Time:5 min
• Cook Time:20 min
• Serves:4

 

Tagged:
butter, cooking, dinner, fish recipes, food, lemon juice, salmon fillets, seafood recipes,

Herb Baked Salmon Recipe. Easy-to-prepare salmon is a great way to introduce more fish into your diet. A sprinkle of Savory All-Purpose Seasoning is all the seasoning it needs.

Recipe courtesy of McCormick

 

Ingredients

2 tablespoons butter, melted
2 tablespoons lemon juice
1 tablespoon McCormick® Perfect Pinch® Salt Free Savory All-Purpose Seasoning
1 pound salmon fillets

Preparation

Preheat oven to 350°F. Mix butter, lemon juice and Seasoning in small bowl until well blended.
Place fish on foil-lined baking pan. Brush with butter mixture.
Bake 20 minutes or until fish flakes easily with fork.

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Asparagus with Poached Eggs and Hollandaise Sauce

Asparagus with Poached Eggs and Hollandaise Sauce

 

Tagged:
asparagus, breakfast, brunch, eggs, eggs benedict, hollandaise sauce, poached eggs, williams sonoma,

In this variation on Eggs Benedict, we embellish the classic hollandaise sauce with fines herbes, a French blend that includes chives, tarragon, parsley and chervil. The recipe calls for asparagus instead of the traditional Canadian bacon, and baguette slices replace the English muffins.

This recipe courtesy of Williams-Sonoma.

 

Ingredients

2 egg yolks
1 tablespoon fresh lemon juice
2 teaspoons water
Salt and freshly ground white pepper, to taste
Pinch of cayenne pepper
16 tablespoons (2 sticks) unsalted butter, melted
2 tablespoons chopped fines herbes (fresh chives, tarragon, parsley and chervil)
8 halved baguette slices, each 3 inches long, cut diagonally and toasted
8 poached eggs (see related Williams Sonoma recipe)
1 1/2 pounds asparagus, tough ends trimmed, stems peeled, spears steamed

Preparation

Assemble a double boiler according to the manufacturer's instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more. Remove from the heat when the mixture thickens. Season with salt, white pepper and cayenne.
Using a handheld whisk, whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Whisk in the fines herbes. Taste and adjust the seasonings with salt and white pepper. Keep the hollandaise sauce warm until ready to serve.
Place 2 baguette toasts on each of 4 plates. Top each toast with 1 poached egg and place the asparagus alongside. Spoon the hollandaise sauce on top. Serve immediately. Serves 4.

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Meatless Lasagna (Lasagne di Magro)

Meatless Lasagna (Lasagne di Magro)

 

Tagged:
basil leaves, lasagna, meatless recipes, mozzarella cheese, parmigiano reggiano cheese, parsley, pasta recipe, pasta sheets, ricotta cheese, tomatoes, yellow onion,

In this southern Italy version of lasagna, ricotta and mozzarella cheeses are substituted for the besciamella, a white sauce, and a meatless tomato sauce replaces the meat ragù. The result is lighter and less rich, but no less delicious.

Recipe courtesy of Williams-Sonoma

 

Ingredients

FOR THE SAUCE:
3 tablespoons unsalted butter
1 tablespoon olive oil
1 yellow onion, finely chopped
5 pounds fresh tomatoes, peeled, seeded and chopped, or 2 cans (each 28 ounces) plum tomatoes, seeded and chopped, with juice
Salt and freshly ground pepper, to taste
6 to 8 fresh basil leaves, torn into small pieces
Add 1 1/4 pound fresh pasta sheets, each cut into strips about 12 by 4 inches, or 1 1/4 pound dried lasagna
FOR THE FILLING:
1 egg
3 cups ricotta cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
1/2 pound fresh mozzarella cheese, thinly sliced

Preparation

To make the sauce, in a large, heavy saucepan over medium heat, melt the butter with the olive oil. Add the onion and sauté until tender, about 5 minutes.
Add the tomatoes and salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 45 minutes.
Stir in the basil and pepper. Let cool to room temperature. You should have about 7 cups.
Bring a large pot three-fourths full of water to a boil over high heat. Salt generously. For the fresh pasta, add the strips one at a time, stirring gently so they do not stick together. Boil until almost tender, about 1 minute. Drain off about two-thirds of the water, leaving the pasta in the pot. Refill the pot with cold water and set aside.
For the dried lasagna, add the strips one at a time, stirring gently so they do not stick together, and cook according to the package instructions until the pasta is still very al dente (tender but firm to the bite). Drain off about two-thirds of the water, leaving the pasta in the pot. Refill the pot with cold water and set aside.
To make the filling, in a bowl, lightly beat the egg until blended. Stir in the ricotta, parsley, salt and pepper.
Preheat an oven to 375°F.
In a 9-by-12-by-2-inch baking dish, spread about 1/4 cup of the sauce over the bottom. Remove 2 of the lasagna noodles from the pot, spread them on a kitchen towel and pat dry. Place the pasta in the pan in a single layer. Spread evenly with about 1 cup of the ricotta mixture and sprinkle with 1/4 cup of the Parmigiano-Reggiano cheese. Scatter about one-fourth of the mozzarella slices on top. Make a second layer using 2 noodles and spread it with sauce. Layer again with the cheeses. Repeat the layers. Make a final layer with the remaining noodles, spread with a thin layer of sauce, and top with the remaining mozzarella and Parmigiano-Reggiano cheeses. (At this point, the dish can be covered and refrigerated for several hours or up to overnight before baking.)
Bake until the sauce is bubbling, the top is browned and the center is heated through, about 45 minutes. (If the lasagna has come straight from the refrigerator, it will need to bake for about 1 1/4 hours.)
Remove from the oven and let stand for 10 minutes. Meanwhile, reheat the remaining sauce over low heat. Cut the lasagna into squares and serve. Pass the remaining sauce and Parmigiano-Reggiano cheese at the table.

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Grilled Italian Stuffed Flank Steak

Grilled Italian Stuffed Flank Steak

• Prep Time:20 minutes
• Cook Time:20 minutes
• Serves:6

Tagged:
flank steak recipe, grilled steak, grilling, italian cooking, prosciutto, stuffed steak recipe,

Why Try? This grilled and stuffed steak creation tastes amazing and is not that hard to do. Grab some twine and tie one on this summer!

Foodie Byte: When tying the steak, start at the outsides and work your way towards the middle.

View step-by-step photos at right to see how it all comes together.

Ingredients

Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, crushed
2 tablespoons chopped flat leaf parsley
1/4 teaspoon cracked black pepper

1 1/2 pounds flank steak
2 â€" 12 ounce jars roasted red peppers
3 tablespoons chopped flat leaf parsley
10 thin slices prosciutto
24 medium-sized basil leaves
3 tablespoons grated Parmesan
1/4 teaspoon coarsely ground black pepper

Preparation

For the marinade: combine all ingredients and mix well. Set aside.
Butterfly flank steak. With one of the long sides not short sides, facing you, run knife through middle thickness leaving ½-inch at the long opposite end as a “hinge.� Do not cut all the way through.
Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.
(Next day) Heat grill to medium heat.
Lay steak open. Place 4 pepper halves on steak to cover completely. Sprinkle with 1 tablespoon parsley.
Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.
Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
Remove twine and slice steak, crosswise, into ½-inch thick slices.

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Grilled Pound Cake with Coffee Ganache

Grilled Pound Cake with Coffee Ganache

 

Tagged:
coffee granache, grilling recipe, pound cake, summer,

This recipe is from The Culinary Institute of America’s cookbook, Grilling: Exciting International Flavors from the World’s Premier Culinary College.

Any good-quality pound cake will work in this recipe, but the cake recipe we give below makes a dense cake that slices neatly and stands up perfectly to the grill.

Adding the ganache and either whipped cream or ice cream provides the perfect amount of flavor and moisture for an outstanding dessert from the grill.

Read our Interview with CIA Chef David Kamen.

 

Ingredients

4 1/2 cups cake flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups softened butter
1 3/4 cups granulated sugar
12 eggs, lightly beaten
1 cup Coffee Ganache (recipe follows)
1 cup whipped cream or French vanilla ice cream
1 cup coarse-chopped toasted hazelnuts
For the Coffee Ganache:
2 tablespoons powdered instant espresso
1/4 cup boiling water
1 1/2 cups heavy cream
2 tablespoons light corn syrup
2 2/3 cups finely chopped dark chocolate

Preparation

Preheat oven to 350°F. Prepare two 8-inch loaf pans by spraying them lightly with cooking spray or lining them with parchment paper.
Sift the flour, baking powder, and salt together. Set aside.
Cream together the butter and sugar by hand or using the paddle attachment of an electric mixer until very smooth and light, about 3 minutes. Add the eggs in 4 separate additions, scraping down the bowl between each addition and mixing until very smooth.
Stir the flour mixture into the creamed butter mixture by hand or on low speed until the batter is evenly blended. Do not overmix.
Fill the prepared loaf pans 2/3 full (or measure out 2 pounds of batter into each prepared loaf pan for the most even distribution).
Bake until a skewer inserted near the center of a cake comes out clean, about 1 hour.
Let the cakes cool in the pans for a few minutes, then transfer to wire racks to cool completely.
Cut the cake into slices and serve, or wrap and store whole cakes in the freezer for up to 1 month.
For the coffee ganache: Stir together the instant espresso and boiling water until smooth. Set aside.
Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate has completely melted and the sauce is very smooth.
Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.
To grill the cake: Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
Grill the Pound Cake slices until well marked on both sides of each slice and the cake is warmed throughout, about 3 to 4 minutes on each side.
Serve the grilled cake topped with the Coffee Ganache, whipped cream or ice cream, and toasted hazelnuts.

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Mediterranean Meze

Mediterranean Meze

• Serves:4

 

Tagged:
eggplant, english cucumber, hummus, lemon, olive oil, pita bread rounds, plum tomatoes, salad, tabbouleh, yogurt,

Tabbouleh is a classic Middle Eastern grain salad made with bulgur wheat, tomatoes and parsley. It is available in the cold case of many well-stocked supermarkets and delicatessens.

Recipe courtesy of Williams-Sonoma

 

Ingredients

1 large eggplant
1 garlic clove, minced
1/4 teaspoon ground cumin
1 tablespoon plain yogurt
Juice of 1 lemon
3 tablespoons olive oil
2 tablespoons minced fresh mint
1/2 teaspoon salt
Pinch of freshly ground pepper
1 English (hothouse) cucumber, peeled, halved lengthwise and sliced
4 plum tomatoes, cut into wedges
3/4 pound hummus
2 1/2 cups tabbouleh
8 pita bread rounds, each cut into 4 wedges, warmed

Preparation

MAKE THE EGGPLANT SPREAD: Preheat an oven to 400°F. Prick the eggplant in several places with a fork and place in a roasting pan.
Roast for 30 minutes. Turn the eggplant over and continue to roast until it is very tender and slightly charred and the center has collapsed, about 30 minutes more. Transfer to a colander set over a large bowl and let drain for 30 minutes.
Cut the eggplant in half and scoop out the flesh into a bowl, discarding the skin and stem ends. Add the garlic, cumin, yogurt, lemon juice, 1 tablespoon of the olive oil, 1 tablespoon of the mint, 1/4 teaspoon of the salt and the pepper and mix well. Cover and refrigerate until the flavors have blended, about 1 hour.

MAKE THE CUCUMBER-TOMATO SALAD: In a bowl, combine the cucumber and tomatoes. Add the remaining 1 tablespoon mint, 2 tablespoons olive oil and 1/4 teaspoon salt and stir to combine.

ASSEMBLE THE PLATTER: Transfer the eggplant spread, cucumber-tomato salad, hummus and tabbouleh to individual bowls and place in the center of a large platter. Arrange the pita wedges around the rim of the platter and serve.

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Linguine with Shrimp

Linguine with Shrimp

 

Tagged:
chvies, dinner party, heavy cream, lemons, linguine or fettuccine, olive oil, pasta recipe, seafood, shrimp, shrimp recipe,

Linguine with Shrimp recipe. This creamy pasta dish is quite rich. Paired with a large, simple salad, such as butter lettuce with Champagne vinaigrette or mixed baby salad greens and cubed avocado with white wine vinaigrette, this recipe is elegant enough for a dinner party.

Recipe courtesy of Williams-Sonoma

 

Ingredients

2 lemons
1 cup heavy cream
1 pound small shrimp, peeled and deveined
1 tablespoon minced fresh chives
2 tablespoons salt, plus more, to taste
1 pound linguine or fettuccine
1 tablespoon olive oil
Freshly ground white pepper, to taste

Preparation

Grate 1 tablespoon zest from the lemons and squeeze 3 tablespoons juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat if the mixture begins to boil.
In a small bowl, combine the shrimp, lemon juice and chives; set aside.
Add the 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
When the pasta is within about 3 minutes of being al dente, in a fry pan over medium heat, warm the olive oil. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes.
Add the warm cream to the pan and season the sauce with salt and white pepper.
Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and serve immediately.

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Grilled Summer Vegetable Salad

Grilled Summer Vegetable Salad

• Serves:4

 

Tagged:
baby greens, balsamic vinegar, egplant, goat cheese, olive oil, salad, summer squash, tomatoes,

Topped with crumbled goat cheese, this medley of summer vegetables makes a delicious main-course salad.

Recipe courtesy of Williams-Sonoma

 

Ingredients

1 large or 2 small eggplant, cut lengthwise into
thick slices
3 yellow summer squash, such as crookneck or
yellow zucchini, cut lengthwise into thick slices
1/4 cup plus 3 tablespoons olive oil
Salt, to taste, plus 1/4 teaspoon
Freshly ground pepper, to taste
1/2 teaspoon dried oregano
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
4 tomatoes, cored and quartered
3 ounces mixed baby greens
2/3 cup fresh goat cheese, crumbled

Preparation

GRILL THE VEGETABLES: Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a broiler. Place the eggplant and squash slices in a shallow dish and brush both sides with the 3 tablespoons olive oil. Season with salt and pepper and the oregano. Place the slices on the grill rack and cook, turning once, until tender and golden, 2 to 3 minutes. Or, arrange the slices on a rimmed baking sheet and place in the broiler. Cook, turning once, 2 to 3 minutes per side.
MAKE THE VINAIGRETTE: In a large bowl, whisk together the vinegar, mustard, the 1/4 teaspoon salt and a pinch of pepper. Gradually whisk in the 1/4 cup oil until smooth.
ASSEMBLE THE SALAD: Cut the grilled vegetables into bite-size pieces and add to the vinaigrette. Add the tomatoes and greens. Toss to coat well, sprinkle with the cheese and serve.

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Wendy's Recipes - Original Burger

Serving Size: 1

Ingredients:

• 1/4 pound ground chuck
• 1 plain jumbo-sized sandwich bun -- (potato kind)
• === CONDIMENTS ===
• 1 tablespoon mayonnaise
• 1 tablespoon Heinz ketchup
• Mustard -- as needed
• 3 slices Heinz genuine dill pickle - (thin slices)
• 2 iceberg lettuce leaves - (to 3)
• 2 white onion rings - (to 3)
• 1 tomato slice
• Cheese -- (optional)

Cooking Directions:
Using waxed paper, form the 1/4 pound of beef into a 4-inch square patty.
Refrigerate until you're ready to cook.

Pre-heat an electric griddle to 375 to 400 degrees. After its ready, toast the bun faces lightly...about 30 seconds. Don't brown as much as the McDonald's or Burger King buns. Set the bun(s) aside.

Cook the fresh or thawed burger patty about 3 minutes on the pre-heated griddle, salting the top immediately after laying it down. After 3 minutes, turn the patty over, salt again, and cook for 3 more minutes.

While the burger is cooking, dress your toasted top bun in the following order: 1 tablespoon mayonnaise; 1 tablespoon Heinz ketchup; 3 thin slices Heinz genuine dills; 2 to 3 rings of fresh sliced white onion; 1 tomato slice; 2 to 3 iceberg lettuce leaves; 5 to 6 squirts of yellow mustard, evenly spaced.

After the meat is finished cooking, drain the exess fat by tilting to the side and applying pressure with your free hand. Place the patty on top of the dressed bun, and add the toasted bottom bun.

Turn right side up, and eat -- or wrap in a 12- by 12-inch sheet of foil and allow to sit in a warm place 3 to 5 minutes before eating.

This recipe yields 1 burger.

Comments: If you'd like the classic Wendy's double, cook two patties, and dress the bun the same. If adding cheese, use only real American cheese and place it on top of the dressed bun prior to adding the cooked beef. Double cheese? Do the same.

For Wendy's classic bacon cheese burger, cook the burger and dress the bun as directed above. For the bacon, use Oscar-Mayer Ready-Made pre-cooked bacon. Simply microwave 2 slices for about 30 seconds, and add to your burger between the cheese and the beef patty.

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Buttermilk Waffles with Grilled Fruit

Buttermilk Waffles with Grilled Fruit

 

Tagged:
buttermilk, eggs, flour, honey, peaches or nectarines, plain yogurt, plums, sugar, unsalted butter, vanilla extract, waffles recipe,

Grilling brings out the natural sweetness of summer’s stone fruits, including peaches, nectarines and plums. Paired with honey and yogurt, the fruit becomes a delectable topping for buttermilk waffles.

Recipe courtesy of Williams-Sonoma

 

Ingredients

3 eggs, separated
1 1/2 cups buttermilk
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
2 peaches or nectarines, or 3 large
3 tablespoons honey
3/4 cup plain yogurt

Preparation

Have all the ingredients at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker.
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla.
Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then fold in the remaining whites.
Cook the waffles according to the manufacturer's instructions. Transfer to a baking sheet and keep warm in the oven.
Preheat a grill pan over medium-high heat. Grill the fruit, turning once, until tender and nicely grill-marked, 4 to 5 minutes total. Transfer to a plate and drizzle with honey.
Place 2 waffle squares on each plate and top with the grilled fruit and yogurt, dividing evenly.

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Chimichurri Sauce

Chimichurri Sauce

• Prep Time:10 minutes
• Cook Time:0 minutes

 

Tagged:
argentina, chimichurri, garlic, herbs, limes, sauce, steak,

A bright green sauce of herbs, garlic, and limes, with origins in Argentina.

Why try? You can use fresh summer herbs to add a punch of Argentinean flavor to grilled meats by blending up this quick green sauce.

Foodie Byte: Add half the vinegar at first, and then at the end, slowly incorporate the rest of the vinegar adjusting according to your taste.

Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

6 garlic cloves, minced
2 jalapeños, minced
1/4 cup red wine vinegar
1 bunch flat leaf parsley, minced
1 bunch green onions
5 sprigs oregano, minced
1/4 cup red pepper, minced
2 limes, juiced
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup olive oil

Preparation

Combine all ingredients except olive oil and blend in food processor. With the food processor running, slowly drizzle in the olive oil.
Chill up to 4 hours before serving cold.

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Cheese Ravioli with Cherry Tomato Sauce

Cheese Ravioli with Cherry Tomato Sauce

 

Tagged:
basil, cherry tomatoes, fresh pasta, garlic, lemon zest, parmigiano reggiano cheese, parsley, pasta recipe, ricotta cheese, thyme,

For optimum flavor, seek out vine-ripened cherry tomatoes and fresh basil at your local farmers’ market to create the simple sauce for these cheese ravioli.

Recipe courtesy of Williams-Sonoma

 

Ingredients

1 cup ricotta cheese
3/4 ounce grated Parmigiano-Reggiano cheese
1 teaspoon minced fresh thyme
1/3 cup minced fresh flat-leaf parsley
1/2 teaspoon minced lemon zest
Kosher salt and freshly ground pepper, to taste
1 egg, separated
1 batch classic fresh pasta, rolled out 1/16 inch thick
Semolina flour for sprinkling
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 pint assorted cherry tomatoes, stemmed and halved
2 tablespoons thinly sliced fresh basil

Preparation

In a bowl, stir together the ricotta, Parmigiano-Reggiano, thyme, parsley, lemon zest, salt, pepper and egg yolk. Put the egg white in a small bowl.
Using a 3-inch biscuit cutter, cut out rounds from the pasta sheets, spacing them as close together as possible; you should have at least 36 rounds.
Lay half the pasta rounds on a clean work surface and brush off any excess semolina flour. Using a pastry brush, brush the edges of the rounds with the egg white, then place a heaping 1 teaspoon filling in the center. Top each with a plain pasta round and seal with your fingertips, pressing out any air bubbles. If desired, crimp the edges of the ravioli with the tines of a fork. Place the ravioli in a single layer on a baking sheet sprinkled with semolina flour.
In a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until tender, about 2 minutes.
Add the tomatoes and sauté, stirring occasionally, until they begin to blister and brown, 3 to 5 minutes. Season with salt and pepper, reduce the heat to low and keep the sauce warm.
In a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until tender, about 2 minutes. Add the tomatoes and sauté, stirring occasionally, until they begin to blister and brown, 3 to 5 minutes. Season with salt and pepper, reduce the heat to low and keep the sauce warm.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and simmer until tender, about 12 minutes. Using a slotted spoon, transfer the ravioli to the sauce, add the basil and stir to coat evenly. Serve immediately. Makes about 18 ravioli.

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Penne with Morels and Spring Vegetables

Penne with Morels and Spring Vegetables

 

Tagged:
asparagus, baby lima beans, leek, morel or cultivated mushrooms, pasta recipe, pecorino romano cheese, penne, prosciutto, red pepper flakes, swiss chard,

Morels, with their earthy mushroom flavor, make this spring pasta special. They grow all over the Northwest in the spring.

Recipe courtesy of Williams-Sonoma

 

Ingredients

1/4 cup extra-virgin olive oil
2 ounces fresh morel or other flavorful wild or cultivated mushrooms (about 6 large), rinsed quickly or wiped clean and halved, if large
1 leek, white and light green portions, rinsed well and finely julienned
2 ounces prosciutto, diced
1/4 teaspoon red pepper flakes
1 bunch Swiss chard, about 3/4 pound, leaves finely shredded and stems cut into 1-inch pieces
Salt, to taste
1 pound asparagus, tough ends trimmed, spears cut into 1 1/2-inch lengths
1 cup fresh or frozen baby lima beans
1/2 teaspoon coarse salt
1 pound penne
Grated zest of 1 lemon (about 2 teaspoons)
1/2 cup grated or shaved pecorino romano cheese

Preparation

In a large fry pan over medium-high heat, warm the olive oil. Add the mushrooms, leek, prosciutto and red pepper flakes and cook, stirring occasionally, until the leek is soft, about 2 minutes.
Stir in the chard leaves, cover and cook, stirring occasionally, until the chard wilts, 3 to 4 minutes.
Meanwhile, bring a large saucepan three-fourths full of water to a rolling boil over high heat. Add salt and the chard stems and boil until tender, about 3 minutes. Using a wire skimmer, scoop out the stems and add to the fry pan.
Add the asparagus to the boiling water and cook until tender, 2 to 3 minutes. The timing will depend upon the thickness of the spears.
Scoop out the asparagus and add to the fry pan. Add the lima beans to the boiling water and cook until tender, about 4 minutes. Scoop out the beans and add to the fry pan. Season the vegetables with the coarse salt; keep warm.
Add the pasta to the boiling water and cook until al dente (tender but firm to the bite), about 10 minutes. Drain, reserving 1/2 cup of the cooking water. Transfer the pasta and the reserved water to a warmed large serving bowl.
Pour the contents of the fry pan over the pasta, add the lemon zest and cheese, and toss well. Serve immediately.

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Grapefruit, Chicken & Pistachio Salad

Grapefruit, Chicken & Pistachio Salad

• Serves:4

 

Tagged:
chicken breasts, cilantro, dijon mustard, dry white wine, grapefruits, peppercorns, pistachios, salad,

The large group of yellow and orange fruits and vegetables are high in nutrients, including essential vitamins, minerals and antioxidants, as well as flavor. The glorious colors of this group make them a welcome addition to salads in particular.

Recipe courtesy of Williams-Sonoma

 

Ingredients

2 cups dry white wine
2 cups water
2 tablespoons white wine vinegar
1 1/2 teaspoon salt
1 teaspoon whole peppercorns
2 boneless, skinless chicken breast halves
2 grapefruits, peeled, segmented and seeded
1/2 cup unsalted pistachios, toasted
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons minced fresh cilantro
Juice of 1 lime
1/4 teaspoon freshly ground pepper
4 romaine lettuce leaves
Paprika for sprinkling

Preparation

In a shallow pan over medium-high heat, combine the wine, water, vinegar, 1 teaspoon of the salt and the peppercorns. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Add the chicken, cover and poach until just opaque, 6 to 8 minutes. Remove the chicken from the liquid and let cool for 5 minutes, then cut into cubes.

Cut the grapefruit segments in half crosswise. In a bowl, combine the chicken, grapefruit and half of the pistachios. Add the mayonnaise, mustard, cilantro, lime juice, the remaining 1/2 teaspoon salt and the ground pepper and mix well.

Divide the lettuce leaves among 4 salad plates. Fill each leaf with chicken salad, sprinkle with paprika and garnish with the remaining pistachios. Serve immediately.

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Citrus Compote with Honey and Golden Raisins

Citrus Compote with Honey and Golden Raisins

• Serves:6

 

Tagged:
golden raisins, grapefruits, honey, kiwifruits, orange juice, oranges, salad, sweet dessert wine,

Excellent served on its own for a weekend brunch, this compote can also be warmed over low heat and spooned over ice cream or sorbet.

Recipe courtesy of Williams-Sonoma

 

Ingredients

2 cups sweet dessert wine, such as late-harvest Gewürztraminer, late-harvest Riesling, French Sauternes or Muscat de Beaumes-de-Venise
1 cup fresh orange juice
2 tablespoons honey
1/2 vanilla bean
1/2 cup golden raisins
5 seedless oranges
2 grapefruits
3 kiwifruits

Preparation

In a saucepan, combine the wine, orange juice and honey. Split the vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the pan. Add the pod and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the liquid is reduced to about 1 cup, about 15 minutes. Remove from the heat and stir in the raisins. Transfer to a bowl and set aside to cool.
Using a sharp knife, cut a thick slice off the top and bottom of each orange to reveal the flesh. Then, standing each orange upright on a cutting surface, cut off the peel and white membrane in thick, wide strips. Working with 1 orange at a time, hold the orange over a bowl and cut along either side of each segment to free it from the membrane, letting the segments drop into the bowl. Repeat this same technique with the grapefruits, using the tip of the knife to remove any seeds.
Peel the kiwifruits. Cut each into 8 wedges and add to the oranges and grapefruits. Add the cooled liquid and raisins, remove the vanilla pod and stir.
To serve, spoon the fruit into individual bowls.

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Smashed Baked Potatoes

Smashed Baked Potatoes

 

Tagged:
grilling, mashed potatoes, smashed potatoes, summer, yukon gold,

The great flavor of mashed potatoes without all the labor of peeling them. No more KP duty…just bake 'em, smash 'em and finish 'em off on the grill.

Why try? Keeping the skin on means you keep more nutrients, too.

Foodie Byte: Finishing them off on the grill adds a nice subtle touch of smokiness.

Copyright 2009. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

6 yukon gold potatoes
Olive oil
Kosher salt

Preparation

Preheat the oven to 450°F.
Coat the potatoes well with the olive oil and sprinkle plenty of salt all over them. Place on a baking sheet and bake for about 45 to 50 minutes, until they are easily pierced with a knife. Remove from oven. Take a potato masher and press down on each potato.
At this point you can serve them or put them on a grill for about 5 minutes to finish them off.

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Spinach Salad with Strawberries and Walnuts

Spinach Salad with Strawberries and Walnuts

• Prep Time:5 minutes
• Cook Time:0 minutes
• Serves:6

 

Tagged:
salads, spinach salad, strawberries, strawberry, superfoods, walnuts,

Three superfoods, walnuts, strawberries and spinach, team up to create a fresh-from-the-garden flavor when you want to welcome spring with a nutritious lunch or side salad.

Why try?: Just assemble and enjoy – recipes don’t get any easier than this!

Foodie Byte: Use your favorite balsamic vinaigrette or try a strawberry vinaigrette that you can find in most grocery stores.

Copyright 2009. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

1 6 ounce bag fresh spinach, (about 4 cups) thick stems removed
1 pint strawberries, ends trimmed and quartered
1 cup walnuts, toasted and coarsely chopped
1/4 large red onion, thinly sliced
Balsamic vinaigrette

Preparation

Empty bag of spinach into a large serving bowl.
Add in strawberries, walnuts, and red onion.
Pour balsamic vinaigrette over salad and toss to coat. Serve immediately.

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Dublin Mudslide Brownie Sundae

Dublin Mudslide Brownie Sundae

• Prep Time:10 minutes
• Cook Time:-

 

Tagged:
brownies, chocolate, chocolate sauce, ice cream, irish cream, pecan, sundae,

This impressive easy-to-assemble dessert features hearty chunks of chocolate-pecan brownies layered with scoops of Irish cream, chocolate chip and coffee fudge-swirl ice cream and warm chocolate sauce.

Why try? This is one indulgent fun-to-eat dessert (alternately referred to as “Sunday Muddy Sundae” as a homage to Irish rockers U2.)

Foodie Byte: Get creative with toppings; top vanilla ice cream and brownie sundae with a splash of Bailey’s Irish Cream, chocolate chip chunks and hot fudge sauce. Or layer chocolate mint ice cream and brownie bits in a sundae glass with hot fudge sauce and green M&M’s candies.

©Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

4 Chocolate Pecan Brownies, halved (use packaged brownies or your favorite brownie recipe)
1 pint Ben & Jerry's Dublin Mudslide Ice Cream
1/4 cup dark chocolate ice cream topping, warm

Preparation

Layer alternating scoops of ice cream and brownie halves evenly in four ice cream sundae glasses.
Top each sundae with a tablespoon of chocolate ice cream topping.
Serve immediately.

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Roasted Tomato Basil and Feta Pasta

Roasted Tomato Basil and Feta Pasta

• Prep Time:10 minutes
• Cook Time:15 minutes

 

Tagged:
angel hair pasta, basil, cherry tomatoes, feta, pasta, roasted, tomatoes,

Already sweet cherry tomatoes, intensified by roasting, are tossed with summery basil, tangy feta crumbles, and angel hair pasta.

Why try? Served warm, cold, or room temperature, this pasta is a great side or summer lunch. Keep it simple or add other favorites like bacon, green onions, or black olives.

Foodie Byte: After tasting many varieties of cherry tomatoes, grape tomatoes, and cherry-grape tomatoes, we at The Food Channel test kitchens found that the best tasting ones are generally the smaller varieties and may not necessarily be the most brightly colored. Since they will be roasted anyway, the color isn’t as important as their sweet, unadulterated summer flavor, so choose wisely!

Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

1 cup cherry tomatoes
1/4 cup olive oil plus more for drizzling
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
8 ounces angel hair pasta
10 fresh basil leaves, torn into small pieces
4 ounces feta, crumbled

Preparation

Preheat oven to 400°F. Place tomatoes in a baking dish and toss in olive oil, salt and pepper. Bake for 10 to 15 minutes or until tomatoes pop and look roasted.
Meanwhile, boil a large pot of salted water and cook pasta for 4 to 5 minutes or until al dente. Drain and toss with roasted tomatoes, their juices, basil, and feta, drizzling with more olive oil if needed. Serve warm or at room temperature.

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Tuna & Salad

It's tuna again. How can I make a tuna salad without mayo? This was the question that tortured me today. And than.... I came up with a great idea: how about tuna with salad? This is it. Straight out the can, just with a little lemon juice and a salad.

Give it a try. I loved it.

Ingredients:

1 large tomato

1/2 english cucumber

1 small onion

oregano

salt

2 tablespoon lemon juice

Directions:

This is a very simple salad; you don’t have to chop everything finely.

Season with some salt, oregano and lemon juice. Set aside.

Drain the tuna and place in a small bowl. Drizzle with lemon juice.

Tags: scarsdale diet tuna salad recipe, canned tuna with lemon juice, scarsdale medical diet tuna salad recipe, scarsdale diet tuna with salad recipe, tuna with salad recipe idea for scarsdale diet

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