Category Archives: ENGLISH

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Herb and Garlic Crusted Pork Roast


1/2 cup salt

1/4 cup brown sugar

8 cups cold water

1 center cut, boneless pork loin (3 to 3.5 lb)

3 Tbsp vegetable oil

4 slices bacon cut into 1-inch pieces

1 Tbsp apricot preserves

2 tsp finally chopped fresh garlic

1 Tbsp chopped fresh rosemary

1.5 cups fresh bread crumbs

3 Tbsp chopped fresh parley

3 Tbsp melted butter

  • For brine, in large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure it is fully submerged, cover and refrigerate overnight, or up to 2 days
  • Remove loin from brine and blot dry with paper towels.  In a nonstick skillet heat oil then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly
  • In food processor puree uncooked bacon to a smooth paste. Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 tsp of the chopped rosemary
  • Place cooled pork loin on waxed paper.  Spread thinly with bacon mixture. In separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 tsp each salt and black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for the crumbs to adhere
  • Position over rack in lowest position; preheat oven to 425 degrees.  Transfer roast to wire rack in foil-lined baking dish. Roast for 45 minutes or until a thermometer registers 145 degrees. (If crust begins to brown too deeply, tent with foil).  Remove roast from oven, tent with foil, and allow to rest for 15 minutes in warm place.
  • Makes 6 servings plus leftovers
  • Use the remaining bacon to make appetizers. Spread on baguette slices and broil until golden. (the amount of bacon is necessary for blades to process).

Serve with Plum Compote.

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Chicken Cutlets with Grape-Shallot Sauce


I hesitated a little to try a recipe that included chicken and grapes. But I have to say that this turned out to be unexpectedly easy and delicious.  I served it with white rice.

Ingredients

  • 1/4 cup all-purpose flour
  • 4 chicken breast cutlets trimmed (about 1 pound)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 teaspoons oil
  • 1 cup thinly sliced shallots
  • 2 cups halved seedless green or red grapes  (I used green)
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
  2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
  3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
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Colombian-Style Vinaigrette


1 Scallion

3 tbsps white or yellow onion

1 garlic clove

1 bunch cilantro

1 tsp sugar

1 tsp salt

4 tbsps oil (vegetable or olive)

1/3 cup vinegar

1/3 cup water

1 tsp mustard

PREPARATION

Put everything in the blender. Store in a glass jar in the refrigerator. Serve with mixed greens or any salads.

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Spaguetti Carbonara


Prep Time: 5 minutes. Cooking time: 15 minutes. 4 Servings.

  • 1/2 pound (8 ounces) uncooked spaguetti
  • 1/2 tablespoon olive oil
  • 1/4 pound pancetta or bacon (diced)
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1/2 cup parmesan cheese
  • Salt and pepper
  1. Cook spaguetti until al dente
  2. Heat the olive oil in a pan and saute the pancetta for 3 to 4 minutes (until browned)
  3. In a bow whick together cream, egg yolks, parmesan, salt and pepper
  4. Drain the pasta and return to the saucepan. Stir in the egg and cheese mixture until well combined. Add the pancetta, toss with the sauce and heat through gently. If necessary to thin the sauce, add more cream
  5. Serve with fresh parmesan

 

 

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Bruschetta with Tomato and Basil


Taken from Simplyrecipes.com. Very easy to make.

Bruschetta with Tomato and Basil Recipe

  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil

1- Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer. Makes 24 small slices.

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Lemon and Milk Braised Chicken


  • 1 (4 to 5 pound) whole chicken
  • Salt and ground black pepper
  • 2 Tbsb. unsalted butter
  • 2 cups milk
  • Zest of 2 lemons
  • 10 cloves garlic, peeled and lightly smashed
  • 5 to 8 large sage leaves
  • 2 (3") springs rosemary
  1. Preheat oven to 375 degrees. Discard chicken neck and any included giblets. Pat chicken dry with paper towels and season generously with salt and black pepper, including inside the cavity
  2. Place a 4-quart (or larger) dutch oven or heavy oven-safe pot or pan over high heat. Add butter; when it melts and foams, add chicken. Brown chicken over high heat 10 minutes, using tongs to turn over.  When chicken is evenly golden brown, turn it breast side down and pour in milk. Bring to a simmer, then turn off heat
  3. Add to milk the lemon zest, garlic cloves, sage, and rosemary.  Cover pot with a lid or foil and roast 45 minutes. Remove lid and roast until a thermometer inserted in the thickest part of the thigh registers 165 degrees, 30 to 45 minutes more.  Remove from oven and carve or shred chicken (it should pull off the bone easily). If needed add salt to sauce to taste. Serve, spooning sauce from pan over meat

 

 

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Mahi mahi, scallops and capers in a buttery wine sauce


Ingredients

  • 1 tablespoon olive oil
  • 2 (8 ounce) steaks (mahi mahi)
  • 8 scallops
  • 1/2 cup white wine
  • 1 teaspoon chopped garlic
  • 1/4 cup butter
  • Salt, pepper and sage to taste
  • 3 tablespoons capers, with liquid
  • Angel Hair pasta

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Fry the mahi mahi steaks on all sides until nicely browned. Remove from pan, and set aside.
  2. Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt, sage, and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
  3. Cook the pasta. Set aside.
  4. Return the steaks to the pan, add the scallops and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish on a plate and mix the pasta with the sauce.  Pour leftover sauce over the fish. 
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Easy Filet Mignon


  •  4 (6-8 oz) filet mignon steaks
  • Salt and freshly cracked pepper
  • ¼ cup extra virgin olive oil
  • 3 cups thinly sliced mushrooms
  • ¼ cup minced shallots
  • 2 tbsp minced garlic
  • ¾ cup brandy
  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 cup red wine
  • ½ cup beef demi glace
  • 1 tbsp unsalted butter
  1. Season filets on both sides with salt and pepper
  2.  Over medium-high heat in a large sauté pan, add olive oil and then the meat.  Brown on both sides, about 3 minutes per side. Remove steak and set aside lightly covered.
  3. Add mushrooms to the pan. Cook for 5 minutes. Add shallots and cook for 2 minutes. Add garlic, and when it become slightly colored, add brandy. Cook, scraping up any brown bits in the pan, until most of the brandy has evaporated. Add mustard, worcestershire sauce and red wine.   Cook 2 minutes to reduce slightly. Add the demi glace and cook 2 to 3 minutes more.
  4. Place meat back in the pan to warm in the sauce
  5. To serve, place one filet on each plate. Swirl butter into sauce and pour over meat.

Prep time 10 minutes

Cook time 20 minutes

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Mashed Potato Casserole with Sour Cream and Chives


14 tablespoons unsalted butter, softened and more for the pan

6 pounds yukon gold potatoes peeled and cut into chunks

2 tablespoons + 1 teaspoon salt

1 1/2 cups sour cream

1 teaspoon black pepper

6 tablespoons finely chopped chives

2/3 cup bread crumbs

2/3 cup grated parmigiano-reggiano cheese

  • Lightly grease a 9 inch by 13 inch baking pan
  • In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until tender.  Drain.
  • Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt and pepper.  Mash in the chives. Taste and adjust seasoning. Spread potatoes into prepared pan.
  • In a small bowl, combine 4 tablespoons butter, bread crumbs and cheese. Mix until it forms coarse crumbs.
  • Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden (30 to 40 minutes).
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Green Tomato Pizza


1 pizza crust

1-2 green tomatoes, sliced

1/4-1/2 pesto (depending on size of crust)

Fresh mozzarella

Olive Oil

Salt and Pepper

PREPARATION

  • Preheat oven to temp appropriate for pizza crust
  • Brush crust with olive oil
  • Spread pesto on crust
  • Top with sliced tomatoes
  • Layer with mozzarella cheese
  • Sprinkle with a pinch of salt and black pepper
  • Bake for 7 to 10 minutes