December 20th, 2005 by alice
Tags: Italian, Stroganoff, Style
INGREDIENTS
- 1lbstrip steaksor rib eye
- 29ouncesdiced tomatoes, canned
- 1lbfrozen Italian cut green beans, thawed
- 8ouncessour cream
- 1lbbroad egg noodles, cooked
- salt
- pepper
DIRECTIONS
- Coat a large nonstick skillet with cooking spray and heat over medium high heat.
- Season steaks with salt and pepper.
- Place steaks in skillet and cook 3 minutes on each side or until internal temperature reaches 140 degrees F.
- Remove steaks from heat and keep warm.
- Add tomatoes, salt, pepper and beans to skillet.
- Bring to simmer and cook 2 minutes.
- Reduce heat to medium low.
- Slice steaks.
- Add steaks and sour cream to skillet; gently heat through, 1 to 2 minutes.
- Do not let boil.
- Serve stroganoff over noodles.
Posted in Recipes | No Comments »
December 20th, 2005 by alice
Tags: Ground, Lamb, Portobellos, Stuffed
INGREDIENTS
- 1-2tablespoonextra-virgin olive oil
- 1 1/2red onions, finely diced
- 2 1/2lbsground lamb
- salt and black pepper
- 2-3tablespoonsground cumin
- 1quartwhipping cream
- 1/2loafbrioche bread, finely diced
- 3/8cup gratedswiss cheese
- 3/8cup gratedgruyere cheese
- 3/8cup gratedmozzarella cheese
- 36-40portabella mushrooms, 3 inches in diameter
- 2cupsbeef stock
- extracheese, for topping
- breadcrumbs, for topping
DIRECTIONS
- In a large, deep-sided skillet, heat oil over medium-high heat and saute the onions; add the lamb (crumbled), salt, pepper and cumin; stir meat as needed to prevent sticking.
- When lamb is fully cooked, add cream; simmer for 10 minutes.
- Stir in diced bread; cook for about 2 minutes then remove from heat.
- When meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary.
- Snap off mushroom stems and spoon out gills so portobellos are shallow cups.
- Bring stock to a boil and place mushrooms in, 1 minute on each side.
- Preheat broiler.
- Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs.
- Place under broiler to rewarm and crisp the topping.
- Serve hot.
Posted in Recipes | No Comments »
December 20th, 2005 by alice
Tags: Baked, Dill, Mustard, Salmon
INGREDIENTS
- 1/2cuphoney mustard dressing
- 2tablespoonsfresh dill, chopped
- 10ounces matchstick cutcarrots
- 4salmon fillets(about 1 1/2 pounds)
- 10ounces plaincouscous
- salt
- pepper
DIRECTIONS
- Preheat oven to 450 degrees F.
- Coat 13×9 baking dish with cooking spray.
- In a small bowl, combine dressing and dill; reserve 4 tablespoons.
- Add carrots to remaining dressing and toss; place in baking dish.
- Season salmon with salt and pepper and place on top of carrots.
- Spoon reserved dressing over salmon.
- Bake for 15 to 18 minutes or until salmon is cooked through.
- Prepare couscous according to package direections, omitting oil.
- Serve salmon and carrots over couscous.
Posted in Recipes | No Comments »
December 20th, 2005 by alice
Tags: Basil, Pasta, Tomato
INGREDIENTS
- 1lbpenne pasta
- 2tablespoonsolive oil
- 3clovesgarlic, sliced
- 3ounces slicedprosciutto, chopped
- 1cupgrape tomatoes, halved
- 1/4cup pittedkalamata olives, halved
- 3tablespoonswhite balsamic vinegar
- 1/4teaspoonsalt
- 1/8teaspoonpepper
- 1/3cup packedfresh basil, cleaned and chiffonaded
- 2tablespoons toastedpine nuts
DIRECTIONS
- Prepare penne according to package directions.
- In a large skillet, heat oil over medium high heat.
- Add garlic and prisciutto to skillet and saute for 3 minutes.
- Add tomatoes to skillet and cook until just softened, about 3 minutes.
- Remove skillet from heat.
- Stir in olives, vinegar, salt and pepper.
- Drain pasta and transfer to a large serving bowl.
- Add tomato mixture and basil to pasta and toss.
- Garnish with toasted pine nuts.
- To toast pine nuts, heat in a small skillet over medium heat, tossing frequently, until slightly golden.
Posted in Recipes | No Comments »
December 20th, 2005 by alice
Tags: Cream, Curd, Lemon, Tart
INGREDIENTS
-
Crust
- 3/4cupgingersnap crumbs, about 14 gingersnaps
- 2tablespoonsbutter, melted
- 1tablespoonsugar
-
Filling
- 2eggs
- 2egg yolks
- 1cupsugar, divided
- 1/2cuplemon juice
- 6tablespoonsbutter, cut into small chunks
- 3/4cupwhipping cream
- 3largestrawberries
DIRECTIONS
- Preheat oven to 325°.
- To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
- Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
- To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
- Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
- Remove the curd from the heat.
- If it’s lumpy, strain through a wire strainer.
- Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
- Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
- Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.
Posted in Recipes | No Comments »
