World of Chang

Curried Quinoa with Roasted Summer Vegetables

2011-04-21T11:34:00.000-04:00

Instead of serving this dish warm, you can combine the quinoa and roasted vegetables and chill it as a salad. To serve, adjust seasoning, adding more vinegar and salt if needed, and top with the toasted almonds.

INGREDIENTS:
1 1/4 teaspoons kosher salt + more to taste
1 1/4 cups quinoa, rinsed in a fine strainer
3 cups eggplant, in 1/2-inch dice
1 red bell pepper, 1/2-inch dice
1 large zucchini, in 1/2-inch dice
4 tablespoons vegetable oil + more as needed
Pepper to taste
1/3 cup slivered almonds
1/4 cup chopped shallots
2 1/2 teaspoons curry powder
2 tablespoons white wine vinegar + more to taste
1/3 cup raisins
1 tomato, in 1/2-inch dice

INSTRUCTIONS: Before chopping ingredients, preheat the oven to 400º. Bring 2 1/2 cups of water to a boil with 1 1/4 teaspoons kosher salt. Add the quinoa, return to a simmer, cover and cook until the grains are tender and almost translucent but still have a crunch, 10-12 minutes. If there is any excess water, strain again in fine strainer. Spread out on a clean baking sheet to stop the cooking.

Meanwhile, toss the eggplant, bell pepper and zucchini in a large bowl with 2 tablespoons of the oil and plenty of salt and pepper to taste. Spread in a single layer on a large baking sheet and roast in a preheated oven until the eggplant is tender, stirring once or twice, 15 minutes.

Spread almonds on a small baking sheet and toast in the oven until browned, 5-7 minutes.

Combine shallots, curry powder and vinegar in medium bowl. Stir in remaining 2 tablespoons vegetable oil. Top with the quinoa, raisins and tomato. Stir well to integrate dressing into grains, and season to taste with salt and pepper and add more vinegar and oil if needed. Place on four plates and top each serving with the roasted vegetables and the almonds.

Mexican Style Chicken Kiev

2011-04-04T14:56:00.001-04:00

8 chicken breast halves
1 7-ounce can diced green chiles divided into 8 portions
1/4 pound jack cheese cut into 8 strips
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
cumin, to taste
pepper, to taste
Butter

Pound chicken pieces to about 1/4 inch thickness. Put chilis and jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper. Dip each stuffed chicken in shallow bowl of 6 tablespoons melted butter and roll in crumb mixture.

Place chicken, seam side down, in oblong baking dish and drizzle with a little melted butter. Cover and chill 4 hours or overnight. Bake uncovered at 400 degrees 20 minutes or until done. Serve with salsa or enchilada sauce, if desired. Makes 8 servings.

Country Style Chicken Kiev

2011-04-04T08:41:00.000-04:00

1/4 c bread crumbs
2 T parmesan
1 t basil
1 t oregano
1/2 t garlic salt
1/4 t salt
2/3 c butter, melted
2 whole chicken breasts
1/4 c white wine
1/4 c green onion, chopped
1/4 c fresh parsley, chopped

Combine first 6 ingredients. Cut chicken in 4 pieces. Dip in melted butter then roll in the combined crumb/herb/cheese mixture. Bake in 2 qt shallow casserole skin side up for 50-60 minutes at 375°. Then combine remaining melted butter, white wine, green onions & parsley- pour over baked chicken and bake 2-3 more minutes.

Chicken Cordon Bleu

2011-04-03T11:03:00.000-04:00

4 double chicken breasts, skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer to a baking pan and bake for 20 minutes until browned and cooked through.

Carrot Juice Chicken

2011-04-03T10:43:00.000-04:00

chicken thighs and/or drumsticks, about 2 pounds
salt and freshly ground black pepper
olive oil
chopped fresh rosemary
chopped fresh thyme
3 to 4 cups carrot juice
red pepper flakes, to taste

Season the chicken with salt and pepper. In a saute pan, heat the oil until hot and brown the chicken well on all sides (working in batches, if necessary), about 20 minutes. Pour all but a tablespoon of fat from the pan and scatter the herbs over the chicken. Ladle in about 1 cup of the carrot juice and add hot pepper flakes. Cook over medium heat until juice is reduced to a syrup. Turn the chicken. Ladle in another 1/2 cup and let it reduce. Continue adding the juice in 1/2-cup increments, turning the chicken occasionally, until it is tender and coated in a shiny, orange glaze. When the chicken is cooked through and last ladle of juice has reduce to a sauce-like syrup, transfer the chicken to a serving platter, drizzle with the pan sauce and serve. Makes 4 servings.

Caramel Crunch Shortbread

2011-04-02T14:22:00.000-04:00

1/2 C (1 stick) butter
1/2 C packed dark brown sugar
1 C plus 1 T cake flour

Heat over to 375°. Melt butter in small saucepan over medium heat, stir until butter browns lightly, about 2-3 minutes;don't let become too dark. Remove saucepan form heat. Immediately stir in brown sugar & flour. Add 1 teaspoon water; mix to firm crumbly dough. Scrape dough into 8" round cake pan; pat into even layer on bottom of pan. With a fork, make perforated lines in top of dough, dividing into 12 wedges. Bake 20 minutes. Cool in pan on wire rack 15 minutes. Unmold, let cool completely. Cut into wedges on perforated lines. Makes 12

Calabacitas Casserole with Polenta

2011-04-02T14:18:00.000-04:00

3 tablespoons olive oil
2 cups corn kernels
4 cloves garlic, smashed
1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
2 small to medium zucchini, diced
1 small to medium yellow squash
1 large yellow skinned onion, chopped
1(14-ounce) can stewed tomatoes
2 teaspoons dark chili powder, just over 1/2 a palm full
Salt and pepper
1 (16-ounce) tube prepared polenta
2 cups shredded Monterey Jack
3 scallions, chopped
2 tablespoons chopped cilantro leaves or flat-leaf parsley

Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat.

Add olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.

Cabernet Risotto

2011-04-01T16:49:00.002-04:00

12 cups chicken stock (low-sodium, if canned)
1/4 cup olive oil
1 cup minced onion
Salt and black pepper, to taste
3 cups Arborio rice
1 cup dry white wine
3 tablespoons unsalted butter
1 cup grated Parmigiano, plus a bit more for garnish
1 cup Cabernet Sauvignon, plus 1/2 cup for garnish

Bring chicken stock to a boil in a large saucepan; reduce to a simmer and keep warm while preparing risotto.
Heat olive oil in a 4-quart saucepan. Add onion and a pinch of salt and saute over medium-low heat until it is soft and translucent but not at all browned. Add rice and continue to saute, coating rice with the oil, until grains are lightly toasted, about 4 to 6 minutes. Adjust heat as necessary to keep pan temperature relatively constant. Add white wine and stir until it is almost completely absorbed.
Begin adding simmering stock to rice, 1 ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed.
About 15 minutes after you begin adding stock, test rice by biting into a grain. It is done when it is almost cooked but still al dente, you should be able to feel a little "bite" in the middle of the grain, but it should not taste uncooked or gritty. Don't worry if you have not used all the stock.
Remove risotto from heat and stir in butter, Parmesan and 1 cup of Cabernet wine until butter and cheese are melted. Adjust seasoning as necessary with salt and pepper. Transfer to a platter or individual shallow bowls. Garnish with a drizzle of the wine and some grated Parmesan. Serve immediately.

So Delicious Unsweetened Coconut Milk

2011-03-30T11:47:00.002-04:00

Possibly one of the worst beverages ever concocted. Actually, I had some when it first came out a couple years ago, and thought it was pretty good. I was manager of a small natural foods store at the time, and started stocking it and recommending it to customers. Apparently the formula has been changed since then, this product is just a thick, watery, bland, flavorless mess. Tastes like xanthan gum and nothing else. Yecch! Don't buy it!

Butterscotch Creme Brulee

2011-03-29T12:31:00.000-04:00

Prep time: 20 minutes plus cooling & chilling
Bake time: 1 hour
Makes 8 to 12 servings

3 cups half-and-half or light cream
4 T butter or margarine
3/4 c. packed brown sugar
9 large egg yolks
1 1/2 t. vanilla extract

1)Preheat oven to 325°. In 2-quart saucepan, heat half -&- half over medium heat until tiny bubbles form around edge of pan.
2)Meanwhile, in a heavy 3-quart saucepan, heat butter & brown sugar to boiling over medium heat;boil 2 minutes, stirring constantly. Gradually whisk in warm half-&-half until mixture is completely smooth. Remove from heat. In medium bowl, with wire whisk or fork, beat egg yolks & vanilla until well blended.
3) Slowly beat half-& half mixture into egg-yolk mixture until well mixed. Pour into 12 (8) 4-ounce ramekins or custard cups. Place cups in 10"x14" roasting pan, place in oven.
4) Carefully pour boiling water into roasting pan to come halfway up sides of cups. Bake one hour or until just set (mixture will be slightly soft in center) remove cups from roasting pan;cool on wire rack. Refrigerate at least 3 hours or until well chilled.
5) Up to 4 hours before serving, preheat broiler. Place 2 T packed brown sugar in a small sieve. With spoon, press through sieve over chilled custards.(Don't try to use much more or it will burn before it melts)
6) Place cups in jelly roll pan. With rack in broiler at closest possible position to heat source, broil creme brulee 3 to 4 minutes just until sugar melts. (An acetylene torch or brulee torch would give you more
control over it) The melted brown sugar will form a shiny crisp crust over the custard.
Serve within 4 hours or the crust will lose its crispness.

Vanilla Buttermilk Pie

2011-03-29T12:18:00.001-04:00

2 C Sugar
1/2 C Butter, softened
3 T Flour, rounded
3 Eggs, beaten
1 C Buttermilk
1 t Vanilla
1 dash Nutmeg
1 unbaked 9" pie shell

Preheat oven to 350°.

Cream butter and sugar. Beat in flour and eggs, stir in buttermilk, vanilla and nutmeg. Pour into shell and bake 45 to 50 minutes or until lightly browned. Makes 1 9" pie.

Buñuelos with Chocolate and Nuts

2011-03-27T17:26:00.001-04:00

Ingredients:
4 flour tortillas
oil for frying
3/4 cup chopped nuts
1/4 cup sugar
2/3 cup packed brown sugar
4 oz. dark chocolate

Instructions:
Fry the tortillas in the oil until they form a buñuelo (fritter), drain excess oil by placing on top of a paper towel. In another frying pan, melt the brown sugar with the chocolate and bathe the buñuelos with this mixture. Mix the sugar and chopped nuts together and sprinkle on top of each buñuelo.

Soy Lime Sauce

2011-03-27T17:22:00.000-04:00

The pounded chiles and garlic, along with lime juice, give this soy-based sauce a remarkable flavor. Also try it with roasted duck, soft-shell crab and steaks, or drizzle it over rice.
INGREDIENTS:
2 garlic cloves
2 to 3 Thai bird chiles
1 teaspoon chile paste, or to taste
1/4 cup soy sauce
2 tablespoons fresh lime juice with pulp
1/4 cup hot water
3 tablespoons sugar
INSTRUCTIONS: Combine the garlic, chiles and chile paste in a mortar and use a pestle to pound into a paste. Transfer the paste to a glass jar and add the remaining ingredients. Mix well so the sugar dissolves. Cover tightly and store in the refrigerator for up to 2 weeks.

Bun Chay (Vegetables on Cool Noodles)

2011-03-27T17:20:00.001-04:00

This Vietnamese dish plays up contrasting temperatures (warm meat atop cool noodles) and textures (crunchy bean sprouts and soft, leafy lettuces). It is usually served with beef, shrimp and vegetables, but you can substitute fish or chicken if you like. To create interesting variations, try different herbs and sauces.

INGREDIENTS:
The Salad:
2 cups bean sprouts
1 cup julienned cucumbers
1/3 cup fresh mint leaves, cut in half
1/3 cup Thai basil leaves, cut in half
2 cups shredded romaine lettuce
1/2 pound dried rice vermicelli, boiled in ample water for 4-5 minutes, rinsed and drained

The Topping:
1 cup julienned carrots
2 cups broccoli florets, cut into slender pieces
2 tablespoons vegetable oil
2 shallots, sliced
6 dried black mushrooms, soaked in hot water for 30 minutes, stemmed then sliced thin
2 cups shredded napa cabbage
2 tablespoons soy sauce, or to taste
1/2 red bell pepper, seeded and thinly sliced

The Garnish:
2 tablespoons Scallion Oil (see recipe below)
2 tablespoons chopped roasted peanuts (optional)
6 cilantro sprigs
2/3 cup Soy-Lime Sauce (see recipe below)

INSTRUCTIONS: To prepare the salad, divide the bean sprouts, cucumbers, mint, basil and romaine among 4 large pasta bowls. Top each with a quarter of the noodles. Set aside.

To prepare the topping: Bring the water to a rolling boil in a medium pot. Using a sieve with a handle, blanch the carrots and broccoli until the colors turn, about 10 seconds. Lift out and run the vegetables under cold tap water. Drain and set aside.

When ready to serve, heat the vegetable oil in a large wok or skillet over high heat. When the pan is smoking hot, quickly add the shallots and stir aggressively for 20 seconds. Add the black mushrooms and stir-fry 1 minute. Add the carrots, broccoli and cabbage, and stir-fry for 2-3 minutes.

Create a well in the middle of the pan by pushing the vegetables up against the edge. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Continue stirring for another minute, then add the bell pepper. Turn the vegetables a few times and remove from heat.

To assemble the dish: Arrange the stir-fried vegetables over the noodles in each bowl. Garnish with Scallion Oil, roasted peanuts (if using) and cilantro sprigs. Invite each guest to drizzle 2 to 3 tablespoons of Soy-Lime Sauce on top and toss gently. Serves 4

Soy-Lime Sauce
The pounded chiles and garlic, along with lime juice, give this soy-based sauce a remarkable flavor. Also try it with roasted duck, soft-shell crab and steaks, or drizzle it over rice.
INGREDIENTS:
2 garlic cloves
2 to 3 Thai bird chiles
1 teaspoon chile paste, or to taste
1/4 cup soy sauce
2 tablespoons fresh lime juice with pulp
1/4 cup hot water
3 tablespoons sugar
INSTRUCTIONS: Combine the garlic, chiles and chile paste in a mortar and use a pestle to pound into a paste. Transfer the paste to a glass jar and add the remaining ingredients. Mix well so the sugar dissolves. Cover tightly and store in the refrigerator for up to 2 weeks.

Scallion Oil
This can be made in advance and refrigerated for up to 2 weeks. Bring to room temperature before serving.
INGREDIENTS:
1/2 cup vegetable oil
5 scallions (green onions), chopped
INSTRUCTIONS: Heat the oil in a small saucepan over moderate heat. Add the scallions and, as soon as they "bloom," remove the pan from the heat. Transfer the scallion oil to a bowl and let it cool.

The Best Bread Pudding Ever

2011-03-27T16:09:00.001-04:00

1 10 oz loaf stale french bread, crumbled (or 6 to 8 cups of any type bread)
4 C milk
2 C sugar (I use demerara)
8 T butter, melted
3 eggs
2 T vanilla
1 C raisins or other dried fruit
1 C chopped pecans or walnuts
1 T cinnamon
1 T nutmeg

Place bread in buttered 9x12 or larger baking dish. Combine all other ingredients and pour over the bread. Mixture should be very moist (like oatmeal) but not soupy. Place into non-preheated oven. Bake at 350 degrees F. for approx. 1 hour and 15 minutes, until top is golden brown.

Braised Tofu with Black Bean Sauce & Bok Choy

2011-03-27T16:02:00.000-04:00

INGREDIENTS:
2 tablespoons vegetable oil
2 tablespoons finely minced garlic
1/2 cup thinly sliced shallots
Pinch of hot red pepper flakes
1 pound baby bok choy, cut diagonally into 1-inch strips then washed well
Salt to taste
2 tablespoons Chinese black bean sauce
1 tablespoon soy sauce
20 ounces firm tofu, trimmed and cut into 1 inch cubes
1 cup vegetable or chicken broth
2 teaspoons cornstarch mixed with 1 tablespoon water

INSTRUCTIONS: Heat 1 tablespoon of the oil in a wok over high heat. Add half of the garlic, the shallots and red pepper flakes, stir-fry for less than a minute. Add the bok choy. Stir-fry for a few minutes, until the thick part of the bok choy is crisp-tender. Season with salt, remove from wok; set aside.

Reduce heat to medium. Add the remaining 1 tablespoon oil to the wok, then add the black beans and soy sauce. Stir-fry for 1 minute. Add the tofu and broth. Season with salt. Gently stir to combine. Simmer for 5 minutes, basting the tofu occasionally.

Add the remaining garlic and simmer for 1 minute. Adjust the seasoning, then stir in the cornstarch slurry. Heat until thickened. Stir in the bok choy and serve.

Serves 4

Black-Eyed Peas in Spicy Curry

2011-03-27T15:53:00.001-04:00

INGREDIENTS:
1 cup dried black-eyed peas or two 15-ounce cans, drained
2 tablespoons, canola oil
1 small yellow onion, minced (about 1 cup)
1 teaspoon coriander seeds, finely ground
1/2 teaspoons finely grated garlic (about 1 large clove)
1/2 teaspoon finely grated ginger (about a 1-inch piece)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1/2 teaspoon cumin seeds, finely ground
1/4 cup minced tomato (1 small tomato)
2 cups (or 1 cup if using canned peas) hot water
1/2 teaspoon salt, or to taste if using canned peas
1/2 teaspoon sugar
1 cup canned coconut milk
2 tablespoons minced cilantro leaves
1 tablespoon lemon juice

INSTRUCTIONS:
Instructions: If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain.

In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together.

Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

Bakewell Tart

2011-03-27T15:47:00.000-04:00

For the short crust pastry:
1 vanilla bean, optional
5 tablespoons butter
1 cup powdered sugar
Small pinch of salt
2 scant cups flour
Zest of 1/2 a lemon
2 egg yolks
2 tablespoons cold milk or water

For the frangipane:
12 ounces blanched whole almonds
1 cup plus 5 tablespoons unsalted butter
1 cup sugar
3 eggs
6 tablespoons good-quality strawberry jam
1 pint crème fraîche

Make the pastry:
1. Score down the length of the vanilla bean, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar).
2. Cream together the butter, powdered sugar, and salt and then rub in the flour, vanilla seeds, lemon zest, and egg yolks — you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape — don't work the pastry too much, otherwise it will become too elastic and chewy, not flaky and short as you want it to be.
3. Wrap the dough in plastic wrap and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up, and line an 11-inch tart mold with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mold in the freezer for an hour.
4. Preheat the oven to 350°F (175°C), then take the pastry out of the freezer and bake for around 15 minutes or until lightly golden. Remove from the oven, place to one side, and turn the heat down to 325°F (160°C).

Make the frangipane:
1. Run the whole almonds in a food processor until you have a fine powder and put this into a bowl.
2. Cream the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and smooth. Place in the fridge to firm up slightly.
3. Smear the jam over the bottom of the pastry shell, pour the chilled frangipane mixture on top, and sprinkle with some sliced blanched almonds. Bake the tart for about 40 minutes, or until the almond mixture has become firm and golden on the outside but is still soft in the middle.
4. Allow to cool for about 30 minutes and serve with crème fraîche or custard.

Baked Ziti

2011-03-27T15:40:00.000-04:00

1 lb dry ziti
6 ozs provolone cheese
1 onion, chopped
1 1/2 cups sour cream
1 lb lean ground beef
6 ozs mozzarella cheese
2 (26 oz) jars speghetti sauce
2 tbsp grated parmesan

1) Bring a large pot of lightly salted water to a boil. Add the ziti and cook until al dente.
2) In a large skillet, brown onion and gr. beef over medium heat. Add spaghetti sauce and simmer 15 min.
3) Preheat oven to 350°. Butter a 13x9 dish. layer as follows: 1/2 of ziti, provolone, sour cream, 1/2 of sauce, remaining ziti, mozzarella and remaining sauce. Top with grated parmesan.
4) Bake for 30-40 minutes or until cheese are melted.

Baked Beans with Bacon

2011-03-27T15:37:00.000-04:00

8 slices bacon, chopped
1 medium onion, chopped
3/4 cup ketchup
3/4 cup tomato puree
1/2 cup firmly packed dark brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/4 teaspoon cayenne pepper
2 twenty-eight ounce cans red beans, drained and rinsed

Preheat the oven to 325 degrees F.
Put a heavy-bottomed pot (with a lid) over medium-high heat. Add the bacon and cook, stirring often, until the fat renders and bacon begins to crisp, about 6-8 minutes. Add the onion and cook until softened, about 5 minutes more. Stir in the ketchup, tomato puree, brown sugar, vinegar, Worcestershire, salt, pepper, and cayenne and mix well. Bring to a simmer and cook for 5 minutes. Stir in the beans until well coated, cover, and bake in the oven for 1 hour. Remove the lid and continue baking until sauce thickens and the beans begin to brown, about 15 minutes more. Remove from the oven and allow to cool at least 15 minutes before serving.
Serve warm or at room temperature.

Currant & Ginger Stuffed Baked Apples with Honey Crème Fraiche

2011-03-27T15:33:00.000-04:00

INGREDIENTS:
1/2 cup currants
3/4 cup honey
1 teaspoon freshly grated ginger
1 teaspoon grated lemon zest
6 apples
2 tablespoons butter
3/4 cup apple juice
1/2 teaspoon cinnamon
1/2 cup heavy cream
1/2 cup creme fraiche

INSTRUCTIONS:
Preheat oven to 350°.
In a small bowl, combine currants, 2 tablespoons of the honey, ginger and lemon zest. Set aside.
Peel the apples halfway down from the top. With a melon baller or small measuring spoon, scoop out the core of the apple, leaving the about 1/2 inch of the bottom and the sides intact. Divide currant mixture among the apples, stuff the centers, and place in an 8-inch-square baking dish. Dot the top of each apple with 1 teaspoon of butter, and pour apple juice and a 1/2 cup of the honey around the apples in the bottom of the baking dish. Sprinkle cinnamon over the tops of the apples.
Cover the baking dish with aluminum foil, and bake in oven for approximately 45 minutes, basting every 15 minutes. Remove foil and continue to cook for another 10 minutes, uncovered.
While the apples are baking, whip the cream, creme fraiche and remaining 2 tablespoons of honey to soft peaks.
When apples are tender but still intact, remove from oven. Place apples in individual bowls, spoon some of the sauce over them, and pass the bowl of honey creme fraiche at the table.
Serves 6

Artichoke Chicken & Olives

2011-03-27T15:29:00.001-04:00

1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 cups sliced fresh mushrooms
1 14 1/2 oz can diced tomatoes
1 8 or 9 oz package frozen artichoke hearts
1 cup chicken broth
1 medium onion
1/2 cup sliced pitted olives or 1/4 cup capers
1/4 cup dry white wine or chicken broth
3 tablespoons quick-cooking tapioca
2 to 3 teaspoons curry powder
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

combine ingredients, cover, cook on low for 7 or 8 hours or high for 3 to 4 hours, serve over couscous

Artichoke Cheese Squares

2011-03-27T15:25:00.000-04:00

1/2 c chopped onion
1/2 c water
4 eggs, beaten
1/4 c fine dry bread crumbs
1/2 t salt
1/8 t dried crushed oregano
2-3 drops Tabasco
2 c shredded cheddar cheese
3 6oz jars marinated artichoke hearts, drained & finely chopped

Cook onion in water 5 minutes or until tender, drain.
Combine next 5 ingredients. Stir in onion, cheese & artichokes.
Spread in well-greased dish (11x7x1-1/2).
Bake at 350° 17-18 minutes or until set & lightly browned.
Cut in 1 1/2" squares.
Good hot or cold.
Makes about 60

Vegan Artichoke Bouillabaisse

2011-03-27T12:19:00.000-04:00

There's no fish in this recipe; in fact, it's vegan. The base of the soup gets a rough puree, so don't worry about cutting the vegetables neatly.

INGREDIENTS:
2 tablespoons olive oil
1 leek, rinsed and chopped
3 cloves garlic, peeled and lightly smashed
Kosher salt and freshly ground pepper to taste
1 bulb fennel, half chopped, half cored and sliced and set aside for later
2 celery stalks, chopped
2 carrots, chopped
1 teaspoon fennel seed
1 1/2 teaspoons fresh thyme leaves
1 1/2 teaspoons rosemary, chopped
2 tablespoons tomato paste
1 strip orange peel (about 3 inches long, 1/4-inch wide)
1 cup white wine mixed with 1 large pinch saffron
5 cups vegetable broth
2 artichokes, hearts only, cut into quarters
4 small new potatoes, peeled and cut into thick rounds
1 cup cooked white beans
3 baby carrots (real baby carrots, not out of a bag), peeled and cut in half

INSTRUCTIONS:
Instructions: Heat oil in a soup pot over medium heat. When shimmering, add leek and garlic. Cook for 3 minutes until soft, stirring often. Season with salt and pepper. Add chopped fennel, celery, carrots, fennel seed, thyme and rosemary. Cook over medium for 5 minutes, stirring, until vegetables are softened, but not caramelizing. Add tomato paste. Cook for 1 minute. Add orange peel, wine and saffron and 3 1/2 cups broth. Simmer gently for 25 minutes, until vegetables are soft enough to pierce and flavors melded.

Let cool for about 5 minutes then puree, taking care not to make it too smooth. It should have some texture.

Return soup to pot. Add remaining broth and the artichoke hearts, potatoes, sliced fennel, beans and carrots. If you are trying to emulate a traditional bouillabaisse, keep each of these ingredients in their own section so that when you serve it later you can make sure to get a little of each.

Simmer gently until vegetables are tender, about 10 to 15 minutes. Make sure to get a spoon to bottom of pan occasionally as the fullness of this soup can make it stick a little.

When serving, ladle about a cup of broth into each shallow bowl, then an equal amount of each vegetable.

Serves 4-6

Apple Yogurt Coffee Cake

2011-03-26T22:00:00.000-04:00

Ingredients
1 1/4 cup Dannon® Plain Yogurt
1 1/2 cup cranberries, fresh or frozen and thawed
2/3 cup sugar
1/3 cup water
1/2 cup unsalted butter (1 stick), at room temperature
3/4 cup light brown sugar
2 large eggs
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
2 medium apples, cored and chopped into rough 1/2" pieces
Directions
1. Preheat the oven to 325 degrees F. Lightly grease a 9x13-inch pan or a 10-inch iron skillet, and dust with flour.
2. In a small saucepan, simmer the cranberries and sugar and water over medium-low heat, stirring occasionally, until the berries just begin to pop, about 5 minutes. Remove the cranberries with a slotted spoon and reserve.
3. In a mixing bowl, cream together the butter and brown sugar. Lightly beat the eggs with the vanilla, and stir to combine. Into another bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Add the apple pieces and toss to coat. Add the flour mixture to the butter mixture and stir to combine. Fold in the yogurt and then gently add cranberries, stirring into the batter without breaking them apart.
4. Pour the batter into the pan or skillet and bake for 45 minutes, or until a wooden skewer inserted into the center come out clean. Cool on a wire rack for at least 10 minutes before serving.
Yield: 12 servings.