May 14th, 2006 by alice
Tags: Greek, Pitas, Salad
INGREDIENTS
- 1cup dicedfeta cheese
- 1/4cucumber, peeled and diced
- 8cherry tomatoes, quartered
- 1/2green bell pepper, seeded and thinly sliced
- 1/4onion, thinly sliced
- 8black olives, pitted and halved
- 2tablespoonsolive oil
- 1teaspoondried oregano
- 4largepita breads
- 1/4cupplain yogurt
- 1teaspoondried mint
- salt and pepper
DIRECTIONS
- Place the cheese, cucumber, tomatoes, pepper, onion, and olives in a bowl.
- Stir in the olive oil and oregano, then season well and set the bowl aside.
- Place the pita breads in a toaster or under a preheated broiler for about 2 minutes, until puffed up.
- Meanwhile to make the dressing, mix the yogurt with the mint, season well and set aside.
- Holding the hot pitas in a kitchen towel, slice each one from top to bottom down one of the longer sides and open out to form a pocket.
- Divide the prepared salad among the pita bread pockets and drizzle with a spoonful of the yogurt dressing.
- Serve.
- Use the remaining dressing separately.
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May 14th, 2006 by alice
Tags: Brined, Chicken, Roast
INGREDIENTS
- 3-5lbs wholeroasting chickens
- 1-2lemon, sliced
- fresh thyme sprigs (optional)
- peeled whole clovesgarlic (optional)
- salt
- pepper
- unsalted butter
-
For the Brine
- 1tablespoonblack peppercorns
- 1-2sprigfresh thyme
- 3bay leaves
- 4clovesgarlic, sliced
- 4cupswater
- 1/2cuplight brown sugar, packed
- 1/2cupkosher salt
DIRECTIONS
- Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
- Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
- Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
- Add the brine to the bag, making sure the chicken is covered completely.
- Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
- The next day, remove chicken from the brine and discard brine.
- Rinse chicken with water and pat dry with paper towels.
- Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
- Tuck additional garlic cloves under the skin of the chicken, if desired.
- Rub skin with unsalted butter and seaon with salt and pepper.
- Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.
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May 14th, 2006 by alice
Tags: Chicken, Tempura, Wings
INGREDIENTS
- 15wholechicken wings(about 3 pounds)
- 1cupcornstarch
- 3eggs, slightly beaten
- oil, for deep-fat frying
- 1/2cupsugar
- 1/2cupwhite vinegar
- 1/2cupcurrant jelly
- 1/4cupsoy sauce
- 3tablespoonsketchup
- 2tablespoonslemon juice
DIRECTIONS
- Cut chicken wings into three sections; discard wing tip section.
- Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time and shake to coat evenly.
- Dip wings in eggs.
- In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
- Fry wings for 8 minutes or until golden brown and juices un clear, turning occasionally.
- Drain on paper towels.
- In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice.
- Bring to a boil.
- Reduce heat; simmer, uncovered for 10 minutes.
- Place chicken wings in a greased 15″x10″x1″ baking pan.
- Pour half of the sauce over wings.
- Bake uncovered at 350 degrees for 15 minutes.
- Turn wings; top with remaining sauce.
- Bake 10-15 minutes longer or until chicken juices run clear and coating is set.
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May 14th, 2006 by alice
Tags: Cabbage, Salad, Style, Thai
INGREDIENTS
- 2tablespoonsfish sauce
- 1lime, zest of, grated
- 2tablespoonslime juice
- 1/2cupcoconut milk
- 2tablespoonsvegetable oil
- 2largered chilies, seeded and finely cut into strips
- 6clovesgarlic, finely sliced
- 6shallots, finely sliced
- 1smallcabbage, shredded
DIRECTIONS
- To make the dressing, whisk the fish sauce, lime zest, lime juice, and coconut milk.
- Heat the oil in a wok or frying pan.
- Stir-fry the chiles, garlic, and shallots until the shallots are brown and crisp.
- Bring a saucepan of lightly salted water to a boil.
- Add the cabbage and blanch for about 2 minutes.
- Drain thoroughly, then place the cabbage in a bowl.
- Stir the dressing into the cabbage, toss and mix well.
- Sprinkle with the fried shallot mixture.
- Serve.
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May 14th, 2006 by alice
Tags: Fish, Terrine
INGREDIENTS
- 1lbsole or any firm-texturedwhite fish fillets, bones and skin removed
- 2/3cupcream(divided)
- salt
- fresh ground pepper
- gratednutmeg
- 1lbscallops, cleaned
- 3egg whites
- 1/2lbspinach
- 1/2cupunsalted butter
- 1/4lb rawshrimp, peeled and deveined
- 4green onions, chopped finely
- 2tablespoons choppedfresh parsley
-
HERB MAYONNAISE
- 3egg yolks
- 1teaspoonsalt
- fresh ground pepper
- 1tablespoonDijon mustard
- 1-2tablespoonlemon juice
- 1 1/4cupsoil
- 4tablespoons choppedmixed herbs(parsley and basil)
- 4tablespoonsspinach
DIRECTIONS
- FOR THE TERRINE: Place the fish in the bowl of a blender or food processor and process until smooth and shiny.
- Add HALF the cream and season with salt, pepper and nutmeg.
- Process briefly and then transfer the mixture to a bowl.
- Repeat the process with the scallops and the remaining cream and transfer the mixture to a second bowl.
- Beat the egg whites until they hold soft peaks.
- Fold HALF the egg whites into the fish mixture and HALF into the scallop mixture.
- Wash and blanch the spinach leaves and drain well.
- Puree in a blender or food processor.
- Add 2 Tablespoons of the scallop mixture and 2 Tablespoons of the fish mixture and set aside.
- Melt the butter in the frying pan and cook the shrimps until just colored and firm.
- Add the green onions and remove the pan from the heat.
- When the mixture is cool, add it and the parsley to the spinach mixture in the blender or food processor and process.
- Oil a 9 x 5 inch loaf pan and spread the scallop mixture on the base.
- Cover with the spinach mixture and, lastly, the fish mixture.
- Cover with foil.
- Put the terrine in a baking dish partly filled with hot water and cook in a preheated 350 F.
- oven for 1 hour or until set.
- Cool and then chill overnight.
- Unmold onto a plate.
- Serve sliced with herb mayonnaise.
- FOR THE HERB MAYONNAISE: Place the egg yolks, 1 teaspoon salt, pepper, mustard and lemon juice in a blender or food processor and process to mix ingredients.
- With the motor still running, add the oil slowly in a thin, steady stream.
- Add chopped herbs and spinach, taste for seasoning.
- Vogue Entertaining.
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