Truffle-Dressed Scallop Salad – from Seafood Night April 29, 2009

recipe from Gordon Ramsay’s “In the Heat of the Kitchen” cookbook

Truffle-Dressed Scallop Salad

Serves 4 as a first course or light meal

6-10 sea scallops
7 oz mixed salad greens (I used micro-greens)
8 large boiling potatoes, about 4 oz each
olive oil, for frying
a little curry powder, for dusting
a little Vinaigrette (recipe follows)
1/2 fresh truffle (optional, and I didn’t use)
sea salt and freshly ground black pepper

Dry the scallops by patting them down with paper towels.  Gently squeeze as much moisture out as possible.  Slice the scallops horizontally….depending on their size you can slice each into either two or three slices. 

Parboil the potatoes for 5 minutes, then drain and peel while still warm.  Let cool, then cut into slices about 1/2 inch thick.  Heat 3 tablespoons of olive oil in a frying pan and saute the potato slices, in batches as necessary.  Fry in a single layer in the pan for 2 to 3 minutes on each side until brown and crisp on the outside and cooked through.  Keep warm. 

Dust scallops lightly with curry powder and seasoning.  Heat a heavy-based frying pan or ridged grill pan until very hot.  Add a thin film of oil, then place the scallops in the pan, in a circle.  Cook for 1 minute, then turn (in the same order you put them in the pan, to ensure even cooking).  Cook the other side for 30-60 seconds, until golden.  Remove from the pan; let rest for 2-3 minutes.

Meanwhile, toss the salad leaves in a little vinaigrette and season.  Cute the truffle, if using, into wafer-thin slices.  Arange the potato slices, scallops, and truffle slices in a circle on each serving plate.  Place a tall stack of salad greens in the center of the circle.  Beat 3-4 tbsp of hot water into the truffle dressing to loosen it, then spoon around the salad.  Drizzle any remaining dressing over the top and serve.

Truffle dressing:

1 extra large egg yolk
1 tsp sherry vinegar
1/2 tsp mustard powder
large pinch of fine sea salt
4 1/2 tbsp peanut oil
5 1/2 tbsp olive oil
1 tsp truffle-scented oil

Put the egg yolk, sherry vinegar, mustard, and seasoning into a small mixing bowl and set on a damp cloth to hold it steady.  Mix the peanut and olive oils together in a small cup, then gradually whisk into the egg yolk base, a few drops at a time.  Keep whisking briskly, and make sure each tiny addition of oil is emulsified before adding more.  As the dressing starts to thicken, you can slowly tickle in the oil, whisking all the time.  When it is thick, whisk in the truffle oil.  Check the seasoning and set aside.

Ok, that was Ramsay’s take…I tried it his way and wasn’t thrilled with the consistency, so I tried again using the blender.  I did basically the same thing in the blender, using the opening in the lid to add the oil a little at a time.  Perfecto! 

Vinaigrette

7 tbsp extra virgin olive oil
7 tbsp peanut oil
1/2 tsp sea salt, crushed
1/4 tsp freshly ground black pepper
1 tbsp lemon juice, or to taste
2 tbsp white wine vinegar

Put all the ingredients into a bowl and whisk together until emulsified.

Lite Pasta Alfredo with Chicken, Kielbasa & a Cajun Kick April 29, 2009

from Cuisine at Home magazine

Makes 4 servings (6 cups)

Lite Pasta Alfredo

4 oz dry farfalle pasta
1/2 cup low-fat evaporated milk
1/4 cup grated Parmesan cheese
1 egg yolk
1 tsp salt-free Cajun seasoning
1/2 lb boneless, skinless chicken breast, cut into strips
1 tsp extra-virgin olive oil
8 oz turkey kielbasa, sliced into half-moons
2 cups sliced button mushrooms
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1/4 cup reserved pasta water
1 cup frozen peas
Kosher salt to taste
Sliced scallions
Parmesan cheese shavings

Bring a large pot of salted water to boiling for the farfalle.  Cook farfalle according to package directions and rain; reserve 1/4 cup of the cooking water.  Set aside farfalle and pasta-cooking water. 

Whisk together evaporated milk, 1/4 cup Parmesan, and egg yolk in a small bowl for alfredo sauce;  set mixture aside.

Sprinkle Cajun seasoning over chicken; toss to coat.  Coat a large saute’  pan with nonstick spray.  Saute’ chicken in the pan over medium-high heat until meat is browned and fully cooked, about 4 minutes.  Remove chicken; set it aside.  Add oil to pan.

Stir in kielbasa, mushrooms, onion, bell pepper, and garlic.  Cook until kielbasa browns, about 4 minutes.

Deglaze pan with reserved pasta-cooking water, scraping any bits from bottom of pan.  Reduce until water is nearly evaporated.  Add chicken, farfalle, and peas.  Add alfredo sauce, stirring until thickened.  Season dish with salt; garnish with scallions and Parmesan shavings.

per serving:

403 calories
11 g total fat (4 g sat)
129 mg chol
40 g carb
728 mg sodium
5 g fiber
34 g protein

Columbian Chicken, Corn & Potato Stew – from South American Night April 29, 2009

from the Epicurious website

Serves 8

Columbian Chicken, Corn & Potato Stew

• 1 whole chicken (about 3 1/2 pounds)
• 2 quarts water
• 2 cups reduced-sodium chicken broth
• 1 large white onion, chopped
• 1 tablespoon dried guascas or oregano
• 1 pound papas criollas (thawed if frozen), quartered, or russet (baking) potatoes
• 1 pound Yukon Gold potatoes
• 1 pound boiling potatoes
• 3 ears corn, cut into 1-inch rounds, or 2 cups kernels (10 ounces)
• 3/4 cup chopped cilantro, divided
• 1 cup crema, or 1/2 cup heavy cream mixed with 1/2 cup sour cream
• 1/4 cup drained capers
• 3 (6- to 8-ounces) firm-ripe avocados, cut into cubes

Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).

Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.

Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.

Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.

While corn cooks, coarsely shred chicken, discarding skin and bones.

Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.

Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).

May’s Cinco de Mayo Night April 29, 2009

Come join us on May 16th at 6 p.m. for some scruptious Mexican food!  The Larkins family will be hosting , so please call or email Carole if you have any questions. 

Carole Larkins
306-4240 fightpilotswife@yahoo.com

Deadliest Catch Recipes April 29, 2009

Ok, I’m a total “Deadliest Catch” fanatic and I found these recipes from my favorite captains…..the Hillstrand brothers. 

Johnathan Hillstrand’s Crab Scramble

3T Butter
4 eggs
half & half, 1/3 cup
1 Cup king crab meat
S & P
Chopped chives, 1 Tablespoon

Directions–Heat butter in sauté pan over medium heat until butter bubbles. Mix eggs, half & half , S&P in bowl and pour into heated pan. Stir and cook until eggs start to set (2- 3 minutes). Add crab meat and chives and continue to cook until heated through and eggs set.

 

Andy Hillstrand’s Crab Sandwich Melt

English Muffins
Shredded Parmesan, 1/3 cup King crab meat, 1 cup
Garlic Salt, ½ teaspoon
Sliced Swiss Cheese
Sliced American cheese
1 medium tomato, sliced

Directions–Toast English muffin In a bowl mix the crab, garlic salt and shredded Parmesan. Assemble the sandwich…English muffin, sliced tomatoes, crabmeat and sliced cheese. Put under broiler and cook until cheese melts.

From S. American Night – Pork Picadillo Empanadas with Chipotle Crema April 25, 2009

Makes 24 Empanadas

Filling:

2 pounds ground pork

2 jalapenos minced

2 t chili powder

2 t ground cumin

1 1/2 t ground cinnamon

1 t ground allspice

1 cup golden raisins

1/4 c fresh lemon juice

6 T chopped toasted almonds

3 t sour cream

Dough:

1 1/2 c all purpose flour

1 c Masa Harina

1 t baking powder

1 t salt

1 stick unsalted butter, melted, cooled

1/2 c plus 1 T water

2 large eggs

Chipotle Sour Cream:

1 small can chipotle in adobo

2 cups sour cream

To make filling:

Cook ground pork in large nonstick skillet over medium high heat. Add jalapeno, chili powder, cumin, cinnamon and allspice and stir for 3 minutes.  Add raisins and lemon juice, cook until most liquid evaporates about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.

 

To make dough:

Prepare two large baking sheets with parchment. Mix flour, masa Harina, baking powder and salt in large bowl. Stir in melted butter. whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surgace to 1/8 in thickness. Using 3 3/4 inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.

Whisk remaining egg in small bowl and blend. Place 1 T of filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap and chill)

Preheat overn to 375F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with chipotle sour cream.

Chipotle Sauce:

In blende, food processor or I used a magic bullet comibine can of chipotle in adobo and 2 cups of sour cream and process until fully blended.

From German Night – German Potato Salad April 21, 2009

serves 4

4 potatoes

4 slices bacon

1 T all purpose flour

2 T white sugar

1/2 t celery seeds

1/3 c water

1/4 c white wine vinegar

1/2 c chopped green onions

salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.  Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. Add the flour, sugar, water and vinegar to the skillet and cook in reserved bacon gat over medium heat until dressing is thick. Add celery seeds.  Add bacon, potatoes and green onions to skillet and stir until coated. cook until heated and season with salt and pepper. serve warm.

I found the taste was better if potato salad sat for a few hours in the crock pot on warm.

From German Night – Blaukrupt (Braized Red Cabbage) April 21, 2009

2 T cooking oil or bacon grease

2 pounds (1 lg head) of red cabbage

1/4 c red wine vinegar

2 medium apples, peeled and diced

1 T sugar

1/2 c chicken stock

1/2 t cinnamon

1/2 t nutmeg

salt and freshly ground pepper

Remove the 2 outer leaves of the cabbage. cut the cabbage in half. Core it and cut into thin slices. Add oil (or bacon grease) to large frying pan at medium heat. Add cabbage and red wine vinegar. Stir. Add the apples and sugar. Stir until thoroughly mixed. Add chicken stock, cinnamon, nutmeg and cook for approx. 40 mins on low heat, covered, stirring often. Season with salt and pepper. Note: if there is too much liquid make a roux of approx 1 T of cornstarch and add to mixture to thicken.

From German Night – Autumn Apple Strudel April 21, 2009

Makes 6 to 8 servings

Sauce:

1 c apple juice

4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped

1/2 t vanilla extract

Filling:

1 c plus 2 T apple juice

1/2 c dry white wine

3 whole star anise

1 cinnamon stick

1 vanilla bean, split lengthwise

1/3 c (packed) dried Bing cherries

1/3 c (packed) pitted prunes, halved

1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2 inch cubes

1/3 c (packed) golden brown sugar

1 1/2 T cornstarch

Strudel:

2/3 c hazelnuts, toasted, husked

1/2 c graham cracker crumbs

3 T sugar

9 17×12 inch sheets of fresh phyllo pastry or frozen, thawed

1/2 c unsalted butter, melted

vanilla ice cream

For Sauce: Boil juice in small saucepan until reduced to 1/2 c, about 6 minutes. Remove from heat. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared up to 4 days ahead. Cover and chill. Rewarm before serving.)

For filling: Combine 1 c juice, wine, star anise and cinnamon in large saucepan. Scrape seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and prunes. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon and vanilla bean.  Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 T, stirring occasionally, about 45 minutes.  Mix cornstarch and 2 T apple juice.  Add to filling; stir over medium high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover and chill.

For Strudel: Preheat oven to 375F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground. Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel.) Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 T of nut mixture. Continue with 6 more phylllow sheets , brushing each with butter and sprinkling with scant 3 T of nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12×3 inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. fold short edges over filling. Using towel as aid and beginning at edge close to filling roll up strudel jelly roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. chill)

Bake strudel uncovered until golden, about 45 minutes.

Let cool at least 3o minutes. Cut warm or room temperature strudel into slices; place on plates. Serve

Canyon Granola April 21, 2009

1 c maple syrup (the real stuff only!)

1/2 c dark brown sugar

1/3 c canola oil

3/4 t salt

4 c oats

1 c pecan 1/2s

2 oz sunflower seeds

1/2 c wheat flour

1/2 c nonfat dry milk

1/3 c flaxseed meal

1/2 c dry peaches

1/2 c dry cherries

Any dried fruit will be ok but try the cherries because they are great!

Oven set at 300F with racks on upper and lower positions.  Combine syrup, sugar, oil and salt over med heat until dissolved. Add vanilla. In large bowl combine the remaining ingredients except for fruit. Pour the hot mixture on this. Mix. Divide between 2 cookie sheets. One on the top rack and one on the bottom.  Bake 20 mins. Stir, rotate, 20 mins baking, stir rotate, 15 mins, cool. Stir in fruit. Put in an airtight container.

*Be very careful on the last baking cycle that you don’t overcook this!  Great alone or with milk. Also great with hot milk. We took this to Yellowstone last year and it was great!