February 14th, 2007 by alice
Tags: Refreshing, Salad
INGREDIENTS
- 1headboston lettuce
- 1-2seedless oranges, peeled and sliced
- 1avocado, cubed or sliced
- 1smallred onion, thinly sliced
- 10black olives, pitted and chopped
-
Dressing
- 1/4cupolive oil
- 1-1 1/2tablespoonred wine vinegar
- 1teaspoonDijon mustard
- 1largeorange, grated zest of(put this in the oil immediately – don’t let the zest dry out)
- 1pinchherbes de provence
-
Garnish
- 1/4cupfresh coriander leaves
DIRECTIONS
- Whisk the dressing ingredients together and set aside.
- Arrange the delicate”mouse-ear” Boston leaves around the plate.
- Lay down the oranges, avocado, red onion and sprinkle with the chopped black olives.
- Pour dressing over all.
- Garnish with coriander leaves (a must!).
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February 14th, 2007 by alice
Tags: Egg, Poached, Salad, Toast
INGREDIENTS
-
Dressing
- 2tablespoonswater
- 1tablespoonolive oil
- 2teaspoonshoney mustard
- 2 1/2teaspoons freshly squeezedlemon juice
- 2teaspoonsred wine vinegar
- 2teaspoonscapers, rinsed and chopped
- salt & freshly ground black pepper
-
Salad
- 4largeeggs
- 6ouncesmesclunor othermixed salad greens
- 4slicesmulti-grain bread
- 3/4cupalfalfa sprouts
DIRECTIONS
- Whisk all the dressing ingredients together and set aside.
- Poach eggs to desired doneness.
- Toss greens with salad dressing; toast the bread, tear it into pieces and toss it with the salad.
- Place the salad on four plates and top each with an egg; sprinkle with salt and pepper to taste and garnish with sprouts.
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February 14th, 2007 by alice
Tags: Cook, Sauce, Spaghetti
INGREDIENTS
- 15-20sun-dried tomatoes, cut in thin strips(not the ones in oil, the tasty dried ones)
- 1cup of choppedfresh basil
- 4-6clovesgarlic, minced
- 3/4cupfresh Italian parsley
- 10 choppedblack olives
- 1/2cup of choppedfresh coriander
- 1/4-1/3cupolive oil
- 1 1/2teaspoonsherbes de provence
- sea salt
- ground black pepper
- 1packagecapellini(or spagettini - thin pasta)
- butter
- freshparmesan cheese
DIRECTIONS
- Mix everything except the pasta, butter and cheese in one bowl.
- Cover and let stand for half an hour to an hour.
- Cook the pasta, drain and add a couple of tablespoons of butter.
- Serve the pasta with a good helping of the herb mixture on top and sprinkle with freshly grated Parmesean cheese.
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February 14th, 2007 by alice
Tags: Chicken, Dried, Grapes, Oven, Sauteed
INGREDIENTS
- 1 1/2lbsseedless grapes(3/4 lb red, 3/4 lb green)
- 3 1/2tablespoonsunsalted butter, chilled
- 4 (6 ounce)boneless skinless chicken breasts
- salt and pepper
DIRECTIONS
- Preheat the oven to 275°F.
- Wash grapes and remove from stems. Set aside half of each the red and green grapes.
- Place remaining grapes on a baking sheet and bake for 1-1/2 hours, shaking pan frequently: Remove from the oven and set aside.
- Place uncooked grapes in a blender and purée until very smooth. Strain through a coarse-mesh sieve, pressing down hard on the skins: It will yield about 3/4 cup juice.
- In a large nonstick skillet, melt 2 tbsp butter.
- Season the chicken with salt and black pepper.
- Add to pan and cook over medium-high heat for 5 min on each side, until golden.
- Add grape juice and cook for 5 min longer, or until chicken is done, and is just firm to the touch: Be careful not to overcook. The grape juices will darken into a mahogany-colored sauce.
- Transfer breasts to a platter.
- Add remaining 1-1/2 tbsp butter to pan and cook over high heat for 1 minute.
- Add oven-dried grapes and cook for 1 min longer.
- Add salt and pepper to taste and pour sauce over chicken.
- Serve immediately.
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February 14th, 2007 by alice
Tags: Balsamic, Braised, Pork, Port, Vinegar
INGREDIENTS
- 4center-cut pork chops, 1-1/4 to 1-1/2 inches thick
- 1tablespoonolive oil(more as necessary)
- 1 1/2cups thawedwhite pearl onions(OR 1 cup chopped onions)
- 1/2cupchickensor pork stock
- 1/2cupport wine
- 2tablespoonsbalsamic vinegar
- salt and black pepper
DIRECTIONS
- Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
- Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
- Put the pork in and sear it for 1-1/2 to 2 minutes per side.
- Remove the meat and set aside while preparing the sauce: keep warm.
- After removing the meat from the pan, pour off all but 1 tbsp of the fat.
- Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
- Saute for about 5 min.
- Deglaze the pan with the stock, wine, and vinegar, stirring well.
- Bring to a boil and re-add the pork; reduce the heat to a simmer.
- Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
- (If the pieces you’re using are thicker than that, double the second cook time.) Keep warm again.
- Degrease the pan and reduce until its contents are just syrupy.
- Serve as sauce.
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