Ramen Noodles in Quick Roasted Chicken Broth and Crispy Shallots

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 ounces Ramen
4 cups roasted chicken broth
Crispy shallots
Salt and fresh ground black pepper
Chopped parsley

Directions

1. Bring a large pot of water to a boil and add salt to taste. Cook the ramen then drain well. Divide the noodles among 4 deep bowls.

2. Heat the chicken stock in a pan. Ladle the broth over the noodles and serve topped with crispy shallots, fresh ground black pepper and chopped parsley.

Crispy Shallots

Ingredients

½ cup vegetable oil
½ cup extra-virgin olive oil
1 heaping cup shallots, sliced into thin rounds
Pinch red pepper flakes
½ cup finely grated parmesan cheese (about 2 ounces), plus additional for serving
1 tablespoon unsalted butter

Directions

1. Heat the vegetable and olive oils in a small sauté pan over medium heat until hot but not smoking. Add the shallots (if the oil does not cover the shallots add more). Cook slowly, stirring often, until the shallots are a deep golden brown, about 20 minutes. Regulate the heat to prevent burning.

2. Transfer the shallots to paper towels to drain, reserving the oil. Sprinkle the shallots with sea salt and red pepper flakes.

© Recipe Property of Peter Berley

Spring Herbal Osso Bucco & Herbed Gremolata

May 25th, 2011 § 0 comments § permalink

Serves 4-6

This lovely & lively dish is perfect for a chilly spring day, perfectly fresh yet warming with loads of fresh herbs and spring vegetables.

Ingredients

4-6 cross-cut veal shanks (osso bucco tied with kitchen string)
½ cup all-purpose flour
1 tablespoon fresh mint, chopped fine
¼ cup olive oil
3 cloves garlic, chopped fine
1 tablespoon lemon zest
2 sprigs onions, whites and green parts, chopped fine
1 medium carrot, chopped fine
1 small fennel bulb, cut in half and sliced thin
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne pepper
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh chives, chopped fine
1 cup dry white wine
1 cup chicken or onion broth
3 plum tomatoes, chopped medium
1 cup fresh peas
Herbed Germolata (recipe follows)

Directions

Tie the veal shanks up with the kitchen twine so that the shanks stay together. In a small mixing bowl mix the flour and mint and season with salt. Dredge the osso buco in the flour until they are all coated. In a large dutch oven or le creuset bring the oil to a medium high heat. Brown the osso buco on all side or about 2 minutes on each. Take out of the pan and set aside. Sauté the garlic, onions and lemon zest for a few minutes or until translucent. Add the carrots and the fennel and sauté a few more minutes. Season with salt, pepper and cayenne and add the herbs. Mix well and continue to sauté a few more minutes. Season with salt, pepper and cayenne and add the herbs. Mix well and continue to sauté. Add the wine and stir well removing any bits stuck to the bottom of the pan. Add the chicken stock and the tomatoes and stir well. Add the veal shanks to the pot and cover with the vegetables and juice. Turn the burner to low and cook for about 30 minutes. Add the peas and cook another 5 minutes. Take off heat and serve on its own, with pasta, polenta or rice and topped with the herbed gremolata.

Herbed Gremolata

Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest
1 teaspoon maldon salt
½ teaspoon red chili flakes

Directions

In a small mixing bowl combine all ingredients and mix well.

Pea & Lemon Risotto with Mint Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper
Mint Butter (Recipe follows)

Directions

In a medium sized saucepot, heat chicken broth until warm and keep simmering on a separate burner while making risotto. In a separate medium saucepot, heat olive oil to a medium heat and add shallot. Cook shallot until translucent, about 3-4 minutes. Add the rice, white wine, the lemon juice and the lemon zest and stir well. Cook for about 2-3 minutes. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20 minutes. Add the fresh peas and cook 5 minutes more. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper, and place about a tablespoon of the mint butter on each serving.

Mint Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh mint, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Spring Pea Risotto with Prosciutto and Basil & Mint Butter

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For the pea risotto

5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
5 slices of prosciutto cut in small pieces
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper

For the basil & mint butter

2 tablespoons butter, softened
2 cloves garlic
1 shallot, chopped superfine
Juice and zest of 2 lemons
1 cup basil leaves
¼ cup mint leaves
¼ teaspoon red pepper flakes
Salt

DIRECTIONS

For the pea risotto

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add prosciutto and cook until crispy. Add rice and cook and stir for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and cook 5 minutes more. Remove from heat, and finish with cheese, and basil & mint butter. Season with salt and pepper and serve.

For the basil & mint butter

In a small bowl, combine all ingredients and use to finish risotto.

Chicken and Cashews

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 pieces skinless boneless chicken thighs, sliced thin
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons canola or peanut oil
1 red bell pepper, chopped
1 small green chili, chopped fine
4 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
3 scallions, sliced thin (separate green and white parts)
¾ cup chicken broth
1½ tablespoons soy sauce
1½ teaspoons cornstarch
1 teaspoon sugar
½ cup cashews, toasted

DIRECTIONS

Season chicken with salt and pepper. Set aside.

In a large skillet or wok, over medium-high heat, add 2 tablespoons of the oil. Cook the chicken until golden and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, chili, garlic, and scallion whites to wok or skillet and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir into wok or skillet. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate. Serve.

Sichuan-Style Green Beans

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar
½ teaspoon toasted sesame oil
2 teaspoons black soy sauce
1 teaspoon cornstarch
1½ pounds green beans, trimmed
2 tablespoons canola or peanut oil
2 scallions, chopped
2 cloves garlic, chopped fine
1 small chili, sliced thin

DIRECTIONS

Prepare a large bowl with ice and water and set aside. In a small bowl, combine first 7 ingredients to make a sauce, and set aside.

In a large pot, bring 5 cups of water to a boil. Add a handful of salt. Next, add the green beans, and bring back to a boil. Cook, uncovered 5 to 6 minutes or until almost cooked but still crisp.
Drain and shock in bowl of ice and water.

In a large deep skillet or work over high heat, add oil. Add scallions, garlic, and chill; and cook briefly. Add already combined sauce, and bring to a boil, stirring constantly to prevent lumps, until thickened. Return the cooked beans to the pan, and toss lightly to coat with sauce. Serve.

Creamy Parsnip Apple Soup

February 23rd, 2011 § 1 comment § permalink

Serves 8-10

INGREDIENTS

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped fine
1 medium yellow onion, chopped fine
6-8 medium parsnips, peeled and chopped fine
1 medium apple, peeled and chopped
1 tablespoon fresh thyme, chopped
5 cups vegetable or chicken broth
2 teaspoons salt
2 teaspoons black pepper
1 cup half & half

DIRECTIONS

In a large soup pan over medium-high heat, add butter and oil. Cook shallots, yellow onion, parsnips, apple and thyme until onions are translucent and the parsnips and apple are lightly browned, about 7-10 minutes. Add broth, salt, and pepper. Bring to a boil, then simmer for 20 minutes or until parsnips and apples are soft and can be pierced with a fork. Remove from heat and blend using an immersion blender. Slowly add the half & half while blending until smooth and creamy.

Salsa Rojo (Red Sauce)

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

1 tablespoons olive oil
2 medium dried red chilies, seeded and chopped (stems included)
½ a medium yellow onion, chopped
½ a poblano pepper, seeded and chopped
1 medium tomato, chopped
½ tablespoons tomato paste
2 tablespoons fresh cilantro leaves
1 clove garlic, chopped
½ teaspoon cumin
¼ teaspoon cumin seeds
¼ teaspoon smoky chili powder
1 teaspoon salt
½ cup water (or chicken broth)

DIRECTIONS

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Roasted Pork Loin with Onion Cherry Sage Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the pork loin

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 fresh bay leaves, veins stems removed
2 teaspoon juniper berries
2 tablespoons orange zest
1 tablespoon coarse salt
1 tablespoon black pepper
1 3-pound pork loin
2 tablespoons butter
1 tablespoon hazelnut oil or olive oil
½ cup chicken broth

For the cherry onion sauce

1 tablespoon butter
1 medium red onion, sliced
1 tablespoon sugar in the raw or light brown sugar
2 tablespoons fresh sage, chopped fine
½ cup dried cherries
2 tablespoon high quality balsamic vinegar
2 cups full-bodied, spicy red wine, Cabarnet Franc or Syrah
¼ cup chicken broth (optional)
Salt/pepper

DIRECTIONS

For the pork loin

Preheat oven to 375°F.

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt, and pepper. Grind to a medium grind, a little thicker than fine black pepper but not as coarse as cracked. Rub all over pork loin. In a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan, and place in a roasting pan, pouring ½ cup chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150°F.

In the meantime, place the cast iron pan that you used for the pork on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes. Add the sugar, sage, dried cherries, vinegar, and wine, stirring and scraping all the bits sticking to the bottom of the pan. Add the broth, and season with salt and pepper. Let boil until mixture reduce by about half, about 5 to 6 minutes. Take off heat.

Serve pork loin with the cherry onion sage sauce on top.

Herb Mashed Cannellini Beans

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

10 cloves garlic (skin on)
1 fresh rosemary sprigs
3 fresh thyme sprigs
Extra virgin olive oil
Salt
2 tablespoons olive oil
2 (15 ounce) cans cannellini beans, rinsed and drained
1¾ cups chicken broth
Freshly ground pepper
Juice of 1 lemon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

DIRECTIONS

Preheat oven to 400°F. In aluminum foil, add garlic cloves and herb sprigs and drizzle with olive oil. Season with salt and wrap. Bake in oven until cloves are soft, 30 minutes. Remove and set aside until cool enough to handle. Once cooled, remove garlic from skins and mash.
Meanwhile, in a large sauté pan, over medium heat add olive oil. Add beans, mashed garlic, chicken broth and season with salt and pepper. Bring to a boil and then reduce to a simmer and cook, 15 minutes. Remove from heat and mash beans with a potato masher until chunky. Add lemon juice and herbs and serve.

Apple Rosemary Chicken Sausages with Sautéed Kale

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes about 9 sausages)

INGREDIENTS

For the Sausage

2 pounds boneless & skinless chicken breasts, cubed
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh rosemary leaves, chopped
2 tablespoon salt
1 medium apple (tart variety), chopped superfine
Casings of your choice

For the Sauté Mixture

Olive oil
2 cloves garlic, chopped
6-9 apple-rosemary sausages, sliced into thick rounds
1 medium apple, chopped
1 large bunch purple or green kale, chopped
½ cup chicken broth
Salt

PREPARATION

For the Sausage

Mix all the sausage ingredients except for the apple in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, mix the apples, combine well, and place mixture in the freezer.
Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released.
Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

For the Sauté Mixture

In a large skillet over medium heat, add oil. Sauté garlic, stirring constantly, cook, 1 minute. Add sausages, and cook until almost browned, about 4 to 5 minutes. Add apples, cook, about 1 minute more. Then add kale, cooking an additional 1 to 2 minutes. Add chicken broth, season with salt, and mix everything to combine. Turn the burner to low, and simmer covered, another 1 to 2 minutes. Uncover, and cook, another 1 to 2 minutes. Serve.

Shrimp and Crab Fresh Corn Enchiladas with Salsa Verde & Red Sauce

November 30th, 2010 § 0 comments § permalink

Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, seeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup fresh cilantro leaves
½ cup half-and half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Salsa Rojo (Red Sauce)

INGREDIENTS

2 tablespoons olive oil
4-6 medium dried red chilies, seeded, and chopped (stems included)
1 medium yellow onion, chopped
1 poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 tablespoons tomato paste
½ cup fresh cilantro leaves
2 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon cumin seeds
1 teaspoon smoky chili powder
3 teaspoons salt
2 cups water (or chicken broth)

PREPARATION

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Enchiladas

INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions, bell peppers, and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn, and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice, and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled, pour salsa vede over all enchiladas evenly. Sprinkle the top with remaining cotija cheese. Bake for approximately 30 minutes or until slightly golden brown on top.

Mexican Herbed Chicken Albondigas Soup

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Meatballs

1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

For the Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use hands to mix together all ingredients until well blended. Form into balls from 1 to 2-inches in diameter. Set aside.

Heat olive oil in a large soup pan over medium-high heat. Sauté garlic, onions, red pepper, and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños, and spices. Mix well, sautéing for another few minutes. Pour in the chicken brtoh, and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil, and reduce heat to a low simmer. Cook for another 20 to 30 minutes over low heat, until meatballs are cooked through. Take off heat, and add tortilla strips. Let stand for about 5 minutes before serving. Garnish with avocado and cotija cheese.

Curried Apple Chicken and Parsnip Stew

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

PREPARATION

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Paella Valenciana

November 22nd, 2010 § 0 comments § permalink

Makes 1 large Paella, Serves 8

Paella Valenciana is essentially the mother to all other forms of paella. Authentic Paella Valenciana is hard to find, but, when you do, you will find it to be as exquisite as paella gets. You can omit the snails in this recipe, but the paella will not be authentic. You can find the snails in cans at most specialty grocery stores.

INGREDIENTS

20 snails
Coarse salt
Spanish olive oil
3-5 cloves garlic, chopped fine
1 yellow onion, chopped
3 chicken thighs, boneless, skinless, chopped
1 can (28 ounces) peeled whole tomatoes
1 teaspoon Spanish smoked paprika
2 cups green beans, trimmed and cut into 1 inch pieces
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
2 cups chicken broth
3 cups water
3 cups Bomba rice (short grain white rice)
A few threads of saffron
2 cups white beans (lima), canned or cooked
Salt and pepper

PREPARATION

Place the snails in a bowl, and sprinkle with coarse salt. Let rest for about 10 minutes. In a paella pan, heat the oil on a medium heat. Add garlic and onions, and sauté until translucent, about 3-4 minutes. Add the chicken, and sauté until chicken is just about cooked through. Add tomatoes, making sure to crush them between your fingers so they break apart, and add paprika. Stir. Add green beans, fresh herbs, chicken broth, and water. Add rice and saffron. Bring to a boil. Season with salt and pepper.

Once the paella is brought to a boil, reduce to low heat, and cook uncovered for about 10-15 minutes, stirring occasionally. Add the beans and snails, and cook another 15 minutes, stirring gently every 5 minutes. Make sure the burner is on low heat and that the liquid is simmering gently. Once the rice is cooked, take off heat and cover. Let stand for 5 minutes before serving.

Kale & Apple Sausage Pot Pie with Apple Parmesan Whole-Wheat Phyllo “Beggars Purses”

November 22nd, 2010 § 0 comments § permalink

Makes 1 Casserole Size Pie

Here is a great seasonal family meal, filled with nutrition and fit for a fancy potluch. Don’t be frightened by the beggar’s purses either – they’re a cinch.

INGREDIENTS

For the Pies

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 pound or about 3-4 links of turkey or chicken apple sausage
2 medium tart apples, cored and chopped
3 cups purple kale, chopped coarsley
1 teaspoon freshly ground nutmeg
1 cup fresh apple cider
1 cup chicken broth
Salt/pepper

For the Beggar’s Purses

8 sheets phyllo dough
1 stick butter, melted
½ cup parmesan cheese
1 tart apple, peeled cored, and chopped fine
8 fresh chives, blanched

PREPARATION

In a large sauté pan, over medium high heat, add oil. Sauté onions, stirring occasionally, until translucent, 7 minutes. Add sausage, apples, and kale, cook until sausage is cooked through and greens are wilted. Add apple cider, chicken broth and season with salt and pepper. Reduce heat to medium and simmer until sauce is reduced by half. Set aside.

Cut each phyllo sheet in half to equal 16 squares in total. Make sure to cover phyllo that you’re not using with a damp cloth or paper towel.

On a flat surface, place one phyllo sheet, and brush entire surface (especially the edges) with melted butter. Place a second sheet on top in the opposite direction, creating an “X” pattern. Brush with butter again; repeat with 2 more sheets – which will equal 4 sheets in total.

In the center of the top sheet, place 1 tablespoon of apples on top, and sprinkle with parmesan cheese. Pull all the sides of the phyllo up towards the center to make a purse. Tie the top with a blanched chive. Brush outside with more melted butter. Continue until 8 purses are assembled.

Place purses on top of casserole, and bake.

Turkey Pot Pies with Cheddar Buttermilk Biscuit Tops

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

A southern spin on the classic pot pie! Who doesn’t love biscuits and cheddar, with a mix of turkey pot pie!

INGREDIENTS

Turkey Pies

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
1 medium celery root, peeled and chopped
2 ribs of celery, chopped
¼ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
Salt/pepper
1 cup chicken broth
2 cups of turkey meat, precooked and shredded or cut into chunks
Cheddar biscuit dough (recipe follows)
Butter

Cheddar Buttermilk Biscuits

1½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
¼ cup fresh chives, chopped fine
1 cup sharp cheddar, grated
1 cup buttermilk

PREPARATION

Pre-heat oven to 375°F.

For the pies:
Heat the oil in a large sauté pan on medium high heat, cook onions until slightly cooked or translucent, about 3 to 4 minutes. Add carrots, celery root, and celery, and sauté another 3 to 4 minutes. Add fresh herbs, season with salt and pepper, and add chicken broth. Add turkey to the mixture, and turn heat to low and simmer, about 15 minutes or until the celery root is soft. Take off burner, and set aside. Until golden brown. Serve warm.

For the Biscuits:
In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter, and crumble mixture with your fingertips until mixture resembles coarse meal with some little lumps about the size of a pea. Add chives, cheddar, and buttermilk, and mix until a dough forms. On a lightly floured surface, roll out dough to a ½-inch cookie cutter.

To assemble the pies:
Lightly grease ramekins with butter. Fill up ramekins about ¾ full with turkey pie mixture. Place one biscuit on top of each pie in the ramekin.

Place all ramekins on a baking sheet and bake in the oven for about 15 minutes or until golden brown.

Moroccan Chicken Curry Pot Pies with Puff Pastry

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

Exotic Middle Eastern spices give these individual chicken pot pies, a sultry edge, while filling your kitchen with intoxicating scents!

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
1 pound boneless skinless chicken breasts, cubed into 1 inch pieces
Salt/white pepper
2 medium tart apples, cored and chopped
½ cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon ground ginger
1 tablespoon all purpose flour
1 cup chicken broth
Butter
1 package frozen puff pastry

PREPARATION

Pre-heat oven to 400°F.

Heat the oil in a large sauté pan on medium high heat, cook garlic and onions until slightly cooked or translucent, about 3 to 4 minutes. Add chicken, and sauté until cooked through. Season with salt and white pepper. Add the apples, raisins, and spices, and sauté, stirring well mixing in all the spices. Add the flour, and mix thoroughly making sure the flour dissolves into the mixture. Finally, add the chicken broth, mix well and turn butner to low and allow to simmer, 15 to 20 minutes. Take off burner, set aside and allow to cool slightly.
Lightly greased ramekins (8-10 ounce size) with butter. Pour the chicken mixture into the ramekin until ¾ full. Cover with a square of puff pastry just larger than the ramekin, pushing down slightly so it adheres to the ramekin. Cut some slits into the top of the puff pastry and sprinkle with a little cinnamon in top.
Place all ramekins on a baking sheet and place in oven and bake for about 20 to 25 minutes or until golden brown. Serve warm.

Dark Cherry Port Gravy

November 19th, 2010 § 0 comments § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped
3 tablespoons fresh thyme, chopped
½ cup dried cherries, chopped fine
1 cup tawny port
½ cup pomegranate juice
1 cup chicken broth
¼ heavy whipping cream (optional)

PREPARATION

In a medium sauté pan, heat butter and oil over medium high heat. Sauté shallots and cook, 5 minutes. Next, add herbs, dried cherries, tawny port and cook, rehydrating cherries. Add pomegranate juice and chicken broth, cook and reduce liquid by half. Finish with heavy whipping cream, if desired.

Green Chili Gravy

November 19th, 2010 § 1 comment § permalink

Makes 2 cups of gravy

INGREDIENTS

1 pound tomatillos, husks removed, cut into quarters
1 teaspoon cumin
1 teaspoon salt
1 cup chicken broth
3 poblano chili peppers, roasted, seeded and chopped
1 jalapeño pepper, roasted, seeded and chopped
1 cup fresh cilantro leaves
½ cup heavy whipping cream
Juice and zest of 1 lime

PREPARATION

Place the tomatillos, cumin, salt and chicken broth in a medium sauce pan and boil, about 15 to 20 minutes or until tomatillos are soft. Remove from the heat and allow to cool. Transfer tomatillo mixture to a blender and add roasted peppers, cilantro, cream, lime juice and zest and blend until smooth.

Apple Cider Gravy with Ginger Apple Bits

November 19th, 2010 § 1 comment § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup tart apples, chopped fine
1½ tablespoons fresh ginger, chopped super fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh marjoram, chopped fine
½ tablespoon fresh sage, chopped fine
1 teaspoon nutmeg, freshly grated
1 cinnamon stick
2 fresh bay leaves
1 cup apple cider
½ cup chicken broth
2 tablespoons apple brandy or Lairds applejack (optional)
½ cup heavy whipping cream

PREPARATION

Preheat oven to 400ËšF.

In a medium sauté pan, heat butter and oil over medium high heat. Sauté shallots and garlic and cook, 5 minutes. Next, add apples and ginger, cook 3 minutes longer. Remove 2 tablespoons of the mixture and place on a lined baking sheet and place in the oven and cook until until crispy, 7 to 10 minutes. Once cooked, remove from oven and set aside.

Meanwhile, add the fresh herbs, nutmeg, cinnamon stick, bay leaf, apple cider, chicken broth and apple brandy to the rest of the sauté mixture, combine and cook, 30 minutes or until liquid is reduced by a quarter. Remove pan from heat and add heavy whipping cream and add cooked crispy apple bits.

Wild Mushroom Herb Gravy

November 19th, 2010 § 0 comments § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup mixed wild mushrooms, sliced and chopped
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh flat leaf parsley, chopped fine
½ cup dry white wine
1 cup chicken broth
Salt
½ cup heavy whipping cream

PREPARATION

In a large sauté pan, heat butter and oil over medium high heat. Sauté shallots and garlic, 5 minutes and then add mushrooms and herbs and cook for another 5 minutes. Next, add white wine and chicken broth to deglaze the pan, using a wooden spoon to scrape up any bits that are stuck to the bottom of the pan. Reduce liquid and cook for 5 to 6 minutes. Remove from the heat and add heavy cream.

As an alternative, you can also make your gravy right in the turkey roasting pan. Remove turkey from pan and strain any fat bits and then place roasting pan right on top of two burners. Follow the same instructions as above.

Pumpkin Sage Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1¾ cups chicken broth
1¾ cups water
1 medium yellow onion, chopped
1 tablespoon olive oil
¼ cup fresh sage leaves, chopped
1 tablespoon sugar
2 cups fresh pumpkin, peeled and seeded, cut into ¼-inch cubes
¾ cup Arborio rice
½ cup Parmesan Reggiano, grated
1 tablespoon unsalted butter
Freshly grated nutmeg
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth and water until warm and simmer while making risotto. In a separate large saucepot, sauté onion in oil until translucent, 5 to 7 minutes. Add sage, sugar and pumpkin. Then add rice, cook stirring constantly, for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, and finish with cheese, butter, grated nutmeg and season with salt and pepper. Serve immediately.

Barley Risotto with Kale and Sausage

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 cups chicken broth
Olive oil
3 cloves garlic, chopped fine
1 medium red onion, chopped
3 sweet sausages
1 tablespoon fennel seeds, toasted
1 bunch dinosaur kale, chopped coarse
1½ cups barley
¼ cup Asiago cheese, grated
1 tablespoon butter
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium-sized saucepot add olive oil and sauté garlic and onion, 5 minutes. Then crumble in sausages and add fennel seeds, sauté until sausage is cooked, 5 to 7 minutes, remove sausage and fennel seeds from pot and set aside. Next, add kale and sauté until wilted, 3 to 5 minutes. Add barley and ½ cup broth, reduce liquid and then add another ½ cup broth every 7 minutes or until barley is cooked through and tender, about 20 to 25 minutes. Add sausage and fennel seeds back to pot and combine. Remove the pot from heat and finish with cheese and butter. Season with salt and pepper and serve.

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