September 10th, 2007 by alice
Tags: Meatloaf, Piccata, Veal
INGREDIENTS
- 1lbground veal
- 2shallots, finely chopped
- 4ouncesmushrooms, chopped
- 3/4cupfine dry breadcrumbs
- 1/2cuplight sour cream
- 1tablespoonfresh lemon juice
- 1largeegg, lightly beaten
- 1tablespooncapers, drained
- 2tablespoons choppedfresh parsley
- 1/2teaspoonsalt
- 1/4teaspoonfresh ground pepper
- 1/2lemon, sliced
- parsley sprigs(to garnish)
DIRECTIONS
- Preheat the oven to 350 degrees.
- In a large bowl, combine all the ingredients except the lemon slices and parsley sprigs and mix well.
- Turn the mixture into a lightly sprayed 9-by-5-inch loaf pan and gently pat down. Bake for 45 minutes.
- Arrange the lemon slices on top and bake until the loaf is firm and the lemon slices are warm and juicy, about 15 minutes longer.
- Let stand in the pan for 5 to 10 minutes before serving.
- Remove the loaf from the pan and slice to serve. Garnish the parsley sprigs.
Posted in Recipes | No Comments »
September 10th, 2007 by alice
Tags: Pie, Rhubarb
INGREDIENTS
- 4cups cut-uprhubarb
- 1 1/3-1 1/2cupssugar
- 2eggs
DIRECTIONS
- Put eggs into a large bowl and beat them.
- Put rhubarb into the eggs.
- Add the sugar depending on the sweetness that you like and mix well.
- Put into a pie-line plate; put the top crust on.
- Bake 425 degrees for 40 minutes.
- NOTE:If you want to make a 10-inch pie, make the above plus one-half more.
Posted in Recipes | No Comments »
September 10th, 2007 by alice
Tags: Limoncello, Risotto, Summer
INGREDIENTS
- 4cupsvegetable broth
- 1cupwater
- 2carrots, peeled and diced
- 12stalksasparagus, trimmed and cut on the diagonal into 1-inch lengths
- 2bay leaves
- 2teaspoonsdried sage, divided
- 3tablespoonsolive oil
- 1largeonion, coarsely chopped
- 1lbarborio rice
- 1/2cuplimoncello
- 2cups freshgreen peas
- 1/3cup gratedmozzarella cheese
- 1/4cup gratedparmesan cheese
- salt and pepper, to taste
DIRECTIONS
- In a large pot over high heat, bring broth and water to a boil.
- Add carrots, asparagus, bay leaves, 1 teaspoon sage and salt and pepper to taste. Cover, lower the heat to medium and cook for 10 minutes, stirring occasionally or until the carrots are just tender.
- Drain the vegetables in a colander and reserve the broth in a separate bowl.
- Remove the bay leaves and discard.
- Heat the oil in a large skillet over medium-low heat. Add the onion and cook until softened.
- Add rice and cook for 3 minutes, stirring frequently.
- Add the Limoncello and stir for one minute until the liquid is absorbed.
- Then, add 1 cup of the reserved broth. Stir constantly until the rice absorbs the broth.
- Add the remaining broth one cup at a time, stirring continuously after each addition until most of the broth is absorbed.
- When complete, the risotto will be creamy. Test the rice to see if it is done and if satisfied, remove from the heat.
- Add the remaining teaspoon of sage, the reserved vegetables, green peas, grated mozzarella and Parmesan cheeses and stir well until the cheese is melted and the risotto is thick and creamy.
- Serve immediately and savor the fantastic combination of flavors!
Posted in Recipes | No Comments »
September 10th, 2007 by alice
Tags: Bakeange, Cheesecake
INGREDIENTS
- 16ouncescream cheese
- 8ouncesCool Whip
- 2cupswhite sugar
- 2tablespoonsorange-flavored liqueur
- 1tablespoonorange extract
- 1tablespoonrum
- 1 (9 inch)chocolate wafer pie crust
- 3 crushedOreo cookies
DIRECTIONS
- Mix cream cheese, sugar, orange liquor, orange extract and rum until smooth.
- Fold in Cool Whip.
- Spoon mixture into crust.
- Sprinkle cookie crumbles on top to taste.
- Refrigerate overnight (8+ hours).
Posted in Recipes | No Comments »
September 10th, 2007 by alice
Tags: Chicken, Jamaican, Jerk, Seasoning
INGREDIENTS
- 2tablespoonsground thyme
- 1tablespoonground rosemary
- 1tablespoonground allspice
- 1tablespoonground ginger
- 1 1/2tablespoonssea salt
- 1 1/2teaspoonsonion powder
- 1 1/2teaspoonsblack pepper
- 1 1/2teaspoonsground cinnamon
- 3/4teaspoonground nutmeg
- 3/4teaspoongarlic powder
- 3/4teaspoonpaprika
- 2teaspoons groundscotch bonnet peppers(habanero)
- 12bay leaves(finely crumbled)
- 1/3cupsugar
- 3lbschickens(pieces, wings, halves, whatever)
- 1lime, juice of
- 1/4cupolive oil
DIRECTIONS
- Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
- Whisk together lime juice and olive oil.
- Rub chicken well with lime/oil mix.Do not marinate.
- Coat chicken with dry seasoning/spice mixture.The idea here is to get as much as possible to stick to the chicken.We store our seasoning in a leftover spice container with large sprinkle holes and use that to season.This is not a rub, so it should not be applied in rub fashion.
- Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
- Prepare grill for direct/indirect grilling.
- Grill chicken over hot direct fire. Don’t worry about the black, it’s supposed to be there.In fact, 30-40% of the skin should end up black, but it will not be bitter.
- Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
- One quick dance across the direct heat before serving will help crisp it a bit.
- Serve with plenty of napkins.
Posted in Recipes | No Comments »
