tag:blogger.com,1999:blog-48930324578523250652024-03-13T20:28:19.744-04:00Guvi'sGuvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-4893032457852325065.post-35094020264701963502014-09-28T21:21:00.000-04:002014-09-29T08:31:40.183-04:00Iranian Zucchini and Beef Stew with Tri-Colour Cous-cous<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: blue;">Ingredients:</span></div>
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<span style="color: blue;">2 medium zucchini, cut into big pieces</span></div>
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<span style="color: blue;">3-4 cloves of garlic, finely minced</span></div>
<span style="color: blue;">1 yellow onion, finely diced</span><br />
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<span style="color: blue;">1 tsp turmeric</span></div>
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<span style="color: blue;">400 gr beef stew meat (or no meat at all) </span></div>
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<span style="color: blue;">1 pinch allspice (if using)</span></div>
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<span style="color: blue;">3-4 peeled tomatoes, finely diced</span></div>
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<span style="color: blue;">2 tbsp tomato paste</span></div>
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<span style="color: blue;">lemon juice (to taste)</span></div>
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<span style="color: blue;">salt and pepper to taste</span></div>
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<span style="color: blue;">olive oil</span></div>
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<span style="color: blue;">Heat the oil in a Dutch oven, add the onion, garlic, turmeric and beef. Let the meat brown for a couple of minutes (if using). Add 1/2 cup vegetable stock (or water) and let it boil for about 20 minutes</span></div>
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<span style="color: blue;">2. Add the tomato paste mixed with 1/2 cup water, then the pinch of allspice.</span></div>
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<span style="color: blue;">3. Add the diced tomatoes and zucchinis, let it boil, covered, for 10-15 minutes. Turn off the heat and add lemon juice to taste.</span></div>
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<span style="color: blue;">Serve with rice, bread or any other accompaniment you like (I used tri-colour cous-cous) </span></div>
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Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com2tag:blogger.com,1999:blog-4893032457852325065.post-21061295224645191792012-04-09T14:51:00.000-04:002012-04-09T14:51:02.976-04:00Red Velvet Swirl Brownies<div class="separator" style="clear: both; color: blue; text-align: justify;">
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I saw this recipe sometime ago on Food Network and decided I must try it one day. The perfect occasion came with Easter, so here we are:</div>
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For the Red Velvet brownie layer:
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<ul class="kv-ingred-list1" style="color: blue; text-align: justify;">
<li class="ingredient">1 stick unsalted butter
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<li class="ingredient">1 cup sugar
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<li class="ingredient">1 teaspoon vanilla extract
</li>
<li class="ingredient">1/4 cup cocoa powder
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<li class="ingredient">Pinch salt
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<li class="ingredient">1 tablespoon red food coloring
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<li class="ingredient">1 teaspoon vinegar
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<li class="ingredient">2 eggs
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<li class="ingredient">3/4 cup all-purpose flour
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Cream cheese layer:
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<li class="ingredient">8 ounces cream cheese, softened
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<li class="ingredient">1/4 cup sugar
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<li class="ingredient">1 egg
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<li class="ingredient">1/8 teaspoon vanilla extract</li>
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Preheat the oven to 350 degrees F. </div>
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Butter an 8 by 8-inch baking pan, and set aside.<br />
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Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix.
Fold in the flour until lightly combined. Pour
the batter into the prepared baking pan, saving 1/4 cup of the batter
for the top.<br />
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Cream cheese layer: Blend together the cream cheese, sugar, egg,
and vanilla in a medium bowl.<br />
Gently spread the cream cheese layer on
top of the brownie batter in the pan. Dollop the remaining brownie
batter over the cream cheese layer. Using a skewer or the tip of a
knife, drag the tip through the cream cheese mixture to create a swirl
pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.<br />
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Enjoy! <br />
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<br /></div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com7tag:blogger.com,1999:blog-4893032457852325065.post-10887298175790710662012-03-26T10:33:00.000-04:002012-03-26T10:33:18.210-04:00Cream of Leek and Asparagus Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY250643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY250643.jpg" width="640" /></a></div>
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This soup is a great way to celebrate asparagus, and the addition of
leeks in the recipe gives a boost of extra iron as well as delicious
flavor. This sumptuous soup tastes even better if made a day ahead, and
it can serve as a creamy and satisfying main meal alongside a tender
salad and some crusty wholegrain bread. </div>
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Ingredients:</div>
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1 tablespoon canola oil</div>
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1 cup chopped onion </div>
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2 large celery stalks, diced</div>
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1 ½ pounds asparagus</div>
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6 large leeks, white and palest green parts only, chopped and well rinsed</div>
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vegetable stock (about 3 cups or as needed)</div>
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½ teaspoon each: dried tarragon and dried basil</div>
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¼ cup chopped fresh parsley</div>
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1 to 1 ½ cups low-fat milk or soymilk, as needed</div>
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salt and freshly-ground black pepper to taste </div>
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Heat the oil in a large soup pot. Add the onion and celery and saute over moderate heat until the onion is golden. </div>
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Trim about an inch from the bottoms of the asparagus stalks.
Scrape the skin from the bottom half of the stalks and cut them into
1-inch pieces. Set aside the tips and add the remaining pieces to the
soup pot along with the leeks, dried herbs, and just enough
stock to barely cover.</div>
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Bring to a boil, then lower heat and simmer, covered, until
the vegetables are tender, about 20 to 25 minutes. </div>
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Puree the soup in batches and return to the soup pot. Return
to low heat. Stir in the parsley and enough milk to achieve a slightly
thick consistency. Season to taste with salt and pepper. Simmer over low
heat for 10 minutes. If time allows, let the soup stand for several
hours off the heat or, if making ahead, let cool and refrigerate until
needed. </div>
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Just before serving, steam the reserved asparagus tips until bright green and crisp-tender. Stir into the soup and serve.
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Enjoy!<br /><a href="http://www.care2.com/greenliving/cream-of-leek-and-asparagus-soup.html#ixzz1qAV7KI4F"></a></div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com1tag:blogger.com,1999:blog-4893032457852325065.post-8160356980565906932012-03-22T00:19:00.000-04:002012-03-22T14:42:18.576-04:00Crustless Smoked Salmon, Leek and Red Peppers Quiche<div class="separator" style="clear: both; text-align: center;">
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This crustless quiche is easy to make and great for any meal. The smoked salmon lends a touch of elegance, and the leeks can be substituted with onions or shallots. </div>
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Ingredients:</div>
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- 3 eggs</div>
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- 1 1/2 cup milk or cream</div>
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- 6 oz smoked salmon</div>
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- 1 large leek, white and light green parts sliced (about 1 cup of slices)</div>
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- 1 small red pepper, chopped </div>
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- 3/4 cup shredded cheese - almost any kind or combination is fine, but not too much strong-flavoured cheese such as Parmesan</div>
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- 1 tsp dry mustard (I replaced with Dijon)</div>
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- 1/2 tsp thyme</div>
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- pinch of cayenne pepper or a bit of hot sauce</div>
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- paprika, salt and pepper</div>
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Preheat the oven to 375 F.</div>
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Saute leeks in a little olive oil. When they begin to soften, add the peppers. Add a little salt and cook for 3-4 minutes. Just before taking off the heat, add the thyme.</div>
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Meanwhile, crumble the salmon in a pie plate (I used a 9-inch Pyrex). Cover with the vegetables when done, and then sprinkle with the cheese.</div>
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Also meanwhile, blend eggs, milk (or cream), mustard, cayenne or hot sauce, salt (about 1/2 tsp, but less if salmon is salty) and pepper. </div>
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Pour the egg mixture over the rest of the ingredients and sprinkle with paprika</div>
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Bake for 45-50 minutes. Start checking after half an hour. If it's getting too brown but the centre is too liquid, cover with foil. When done, the center will still be a bit loose. </div>
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Take the quiche out of the oven (to avoid overcooking). In 5 minutes, the centre will be set, too.</div>
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Enjoy!<br />
<br />
This goes to Bizzy at <a href="http://bizzybakesb.blogspot.com/">Bizzy Bakes.</a></div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com5tag:blogger.com,1999:blog-4893032457852325065.post-31727892103072396602012-03-18T23:55:00.000-04:002012-03-19T00:02:36.423-04:00Risotto Primavera<div style="color: blue; text-align: justify;">
This is a twist on the technique to cooking a classic risotto, and it only takes 6 minutes of continuous stirring, as opposed to 18, because this risotto cooks undisturbed for the first 12 minutes. It is a quick and easy meal for two, using the following ingredients:</div>
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<div style="color: blue; text-align: justify;">
- 1 3/4 cups low-sodium chicken broth</div>
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- 1/2 cup water</div>
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- 4 tsp olive oil</div>
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- 3 oz cremini mushrooms, trimmed and sliced thin</div>
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- 1 small onion, chopped fine (I used 3 scallions)</div>
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- 1/2 cup Arborio rice</div>
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- 3 oz asparagus, trimmed and cut into 1/2-inch pieces</div>
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- 1/4 cup frozen peas</div>
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- 1/4 cup grated Parmesan cheese, plus extra for serving</div>
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- 2 tbsp chopped fresh basil</div>
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- 1 tbsp unsalted butter</div>
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- 2 tsp lemon juice</div>
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- salt and pepper to taste</div>
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Bring broth and water to simmer in a saucepan over medium heat. Remove from heat, cover and keep warm.</div>
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Heat 2 tsp oil in a medium saucepan over medium heat until shimmering. Add the mushrooms and 1/4 tsp salt and cook, covered, until just starting to brown, about 4 minutes. Transfer mushrooms in a bowl and set aside. Return now-empty pot to medium heat, add the remaining 2 tsp of oil and heat until shimmering, about 2 minutes. Add rice and cook, stirring constantly, until grains are translucent around the edges, about 1 minute.</div>
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<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
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Stir in 1 1/2 cups broth, cover, reduce heat to medium-low, and simmer until almost all liquid is absorbed, about 12 minutes.</div>
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<br /></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
Stir in asparagus, cover and cook 2 minutes longer. Add 1/2 cup broth and cook, stirring constantly, until broth is absorbed, about 3 minutes. </div>
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<br /></div>
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<br /></div>
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Add remaining 1/2 cup broth and peas and cook, stirring constantly, until rice is creamy and al dente, 3 minutes longer.</div>
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<br /></div>
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<br /></div>
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Off heat, stir in cooked mushrooms, cover and let sit for 2 minutes. Stir in Parmesan, basil, butter and lemon juice. Season with salt and pepper to taste. Serve with extra Parmesan.</div>
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<br /></div>
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<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY130609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY130609.jpg" width="640" /></a> </div>
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Enjoy! </div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com2tag:blogger.com,1999:blog-4893032457852325065.post-26524555566409832262012-03-14T00:00:00.001-04:002012-03-14T00:00:35.195-04:00Stuffed Pork Chops<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY070597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY070597.jpg" width="640" /></a></div>
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<br /></div>
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Ingredients (I halved the quantities listed below, as I had two monster pork chops :)))</div>
<ul class="kv-ingred-list1" style="color: blue; text-align: justify;">
<li class="ingredient">1/2 cup kosher salt</li>
<li class="ingredient">3 tablespoons sugar</li>
<li class="ingredient">1 tablespoons light brown sugar</li>
<li class="ingredient">2 quarts water</li>
<li class="ingredient">4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone</li>
<li class="ingredient">2 slices bacon, chopped</li>
<li class="ingredient">2 stalks celery, minced</li>
<li class="ingredient">1 small onion, minced</li>
<li class="ingredient">2 cloves garlic, minced</li>
<li class="ingredient">1 tablespoon freshly chopped rosemary leaves</li>
<li class="ingredient">1 tablespoon freshly chopped sage leaves</li>
<li class="ingredient">2 tablespoons freshly chopped parsley leaves</li>
<li class="ingredient">2 1/2 cups crumbled cornbread</li>
<li class="ingredient">1/4 cup dried cranberries</li>
<li class="ingredient">1/2 cup chicken broth</li>
<li class="ingredient">Salt and freshly ground black pepper</li>
</ul>
<h2 style="color: blue; text-align: justify;">
</h2>
<div class="instruction" style="color: blue; text-align: justify;">
Whisk salt and sugars in 2-quarts of cold
water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork
chops from the brine and dry well.</div>
<div class="instruction" style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
In a large heavy bottomed saute pan, begin to fry bacon. Add
celery, onion and garlic to pan and allow to saute with the crispy
bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10
minutes. Saute until fragrant. Season with salt and pepper.</div>
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<br /></div>
<div style="color: blue; text-align: justify;">
In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.</div>
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<br /></div>
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Preheat grill to medium-high heat.</div>
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Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing.</div>
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<br /></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
Use toothpicks to help seal the chops. Grill the chops for 5 to 7
minutes per side. Internal temperature should be 145 degrees F. Allow
chop to rest for 5 minutes before serving.</div>
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<br /></div>
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<span style="color: blue;">Enjoy!</span></div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com2tag:blogger.com,1999:blog-4893032457852325065.post-30725176276851191512012-03-13T23:50:00.000-04:002012-03-14T00:06:21.239-04:00Roasted Branzino Stuffed with Leeks and Meyer Lemons<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY130609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY130609.jpg" width="640" /></a></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
I prepared the branzino in the Mediterranean style, with citrus and herbs and served with a risotto Primavera. You can replace the branzino with any white, flaky fish. </div>
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<br /></div>
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Ingredients:</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
1 whole branzino or other white-fleshed whole fish, butterflied</div>
<div style="color: blue; text-align: justify;">
1 leeks cut into thin strips</div>
<div style="color: blue; text-align: justify;">
1 Meyer lemon cut into thin rounds with one wedge reserved</div>
<div style="color: blue; text-align: justify;">
2 sprigs fresh thyme</div>
<div style="color: blue; text-align: justify;">
Salt and pepper, to taste</div>
<div style="color: blue; text-align: justify;">
olive oil</div>
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<br /></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
Preheat the oven to 425 degrees.</div>
<div style="color: blue; text-align: justify;">
Place
fish on a roasting pan open and flesh side up. Sprinkle salt and pepper
over both fish. Squeeze a bit of lemon juice over each fish. Line one
side of the fish with lemon slices, top with a generous amount of leeks
and 2 sprigs of thyme. Fold the empty side onto the filled side. Drizzle
with olive oil and salt and pepper.</div>
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<br /></div>
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Cook for 12 to 18 minutes, or until the fish is cooked through.</div>
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<br /></div>
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<br /></div>
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Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com0tag:blogger.com,1999:blog-4893032457852325065.post-91740585589527558362012-03-08T22:28:00.000-05:002012-03-08T22:28:39.383-05:00Tomatoes Stuffed with Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY250562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY250562.jpg" width="640" /></a></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
A staple in the Roman cuisine, tomatoes stuffed with rice appear on nearly every antipasto table in Rome. You'll need:</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
- 8 firm, medium ripe tomatoes (I had 3 very large ones)</div>
<div style="color: blue; text-align: justify;">
- 1/2 cup raw Arborio or other risotto rice</div>
<div style="color: blue; text-align: justify;">
- 2 tbsp finely chopped fresh basil</div>
<div style="color: blue; text-align: justify;">
- 2 tbsp finely chopped fresh parsley</div>
<div style="color: blue; text-align: justify;">
- 2 garlic cloves, peeled and minced</div>
<div style="color: blue; text-align: justify;">
- 1/2 cup extra virgin olive oil</div>
<div style="color: blue; text-align: justify;">
- salt and freshly ground black pepper</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Position oven rack in top third of oven, then preheat the oven to 400F. Trim about 1/4-inch from the top of each tomato and set them aside. Working over a medium bowl, use a small spoon to carefully scoop out inner pulp without puncturing the walls of the tomatoes; reserve the pulp. Arrange the scooped-out tomatoes open end up in a medium baking dish and set aside.</div>
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<br /></div>
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Pass the tomato pulp through a food mill or pulse in the bowl of a food processor to a chunky puree, then transfer back into the bowl. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
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Add the rice, basil, parsley, garlic and oil, then season generously with salt and pepper. Mix well. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
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Spoon the filling into prepared tomatoes </div>
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<br /></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
and place a reserved tomato end loosely on top of each stuffed tomato. </div>
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<br /></div>
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Drizzle a little bit of oil over tomatoes and bake until rice is tender and the tomatoes are soft and well browned, about 50 minutes. Remove from the oven and set aside to cool to room temperature. </div>
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Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com1tag:blogger.com,1999:blog-4893032457852325065.post-26750539777019246052012-03-07T22:10:00.001-05:002012-03-07T22:10:33.012-05:00Crustless Broccoli and Cauliflower Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY260580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY260580.jpg" width="640" /></a></div>
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<br /></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
This recipe again makes use of the entire broccoli, nothing is left out. Peel off the skin of the broccoli stems with a vegetable peeler or a very sharp knife, then cut them into slices or chunks.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Ingredients:</div>
<div style="color: blue; text-align: justify;">
- 1 tsp olive oil, plus more for the baking dish</div>
<div style="color: blue; text-align: justify;">
- 1/2 cup finely chopped onion</div>
<div style="color: blue; text-align: justify;">
- 4 large eggs</div>
<div style="color: blue; text-align: justify;">
- 1 cup whole milk</div>
<div style="color: blue; text-align: justify;">
- 1 cup grated sharp Cheddar cheese, divided</div>
<div style="color: blue; text-align: justify;">
- 1/2 cup water</div>
<div style="color: blue; text-align: justify;">
- 1/4 tsp dried thyme</div>
<div style="color: blue; text-align: justify;">
- 1/4 tsp dried oregano</div>
<div style="color: blue; text-align: justify;">
- 1/2 tsp salt</div>
<div style="color: blue; text-align: justify;">
- 1/4 tsp pepper</div>
<div style="color: blue; text-align: justify;">
- 1/4 tsp dried rosemary, chopped</div>
<div style="color: blue; text-align: justify;">
- 1 medium bunch broccoli and cauliflower, cut into florets, broccoli stems peeled and cut 1/3 inch thick</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Heat the oven to 375F. Brush a 10-inch pie plate with olive oil.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl and let it cool.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Add the eggs to the onion and slightly beat. Whisk in milk, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper and rosemary to blend.</div>
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<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
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<br /></div>
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Cover the bottom of the pie plate with the broccoli and cauliflower.</div>
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<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
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<br /></div>
<div style="color: blue; text-align: justify;">
Pour the cream mixture into the pie plate. Sprinkle with the remaining 1/2 cup cheese.</div>
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<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY260577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY260577.jpg" width="640" /></a></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
Bake until a knife inserted in the middle comes out clean and quiche is golden brown, 50 to 60 minutes. Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com4tag:blogger.com,1999:blog-4893032457852325065.post-72138809075639870212012-02-29T23:47:00.001-05:002012-02-29T23:47:37.763-05:00Baked Basa Roulades<div class="separator" style="clear: both; color: blue; text-align: justify;">
</div>
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</div>
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</div>
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</div>
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</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY210536-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY210536-1.jpg" width="640" /></a></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
Ingredients:</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
2-3 Basa fillets</div>
<div style="color: blue; text-align: justify;">
2 red bell peppers</div>
<div style="color: blue; text-align: justify;">
1/4 cup balsamic vinegar</div>
<div style="color: blue; text-align: justify;">
1/4 extra virgin olive oil</div>
<div style="color: blue; text-align: justify;">
1 lemon</div>
<div style="color: blue; text-align: justify;">
4 cloves of garlic</div>
<div style="color: blue; text-align: justify;">
dry white wine</div>
<div style="color: blue; text-align: justify;">
salt and pepper to taste</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Place the red peppers on highest rack in oven and broil. Rotate
until burned on all sides. Place in a plastic bag until cool. </div>
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<br /></div>
<div style="color: blue; text-align: justify;">
Mix
vinegar, olive oil, lemon juice, garlic, salt and pepper.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
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<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Peel away the charred outer layer of red pepper. Seed, cut into strips, and soak in vinaigrette for 15 minutes. </div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY210532-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY210532-1.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Preheat oven to 450 degrees for 15 minutes.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Layer the strips on the fillet, </div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY210534-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY210534-1.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
roll up and tie with thread (I left them untied).</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY210535-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY210535-1.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Place rolled fillets in a shallow baking dish, in 1/2 inch of white
wine. Bake on middle rack, covered, for 30 minutes, or until the fillets
are opaque.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Enjoy! </div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
<br /></div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com7tag:blogger.com,1999:blog-4893032457852325065.post-77326812429007592092012-02-29T00:20:00.000-05:002012-02-29T00:20:10.971-05:00Roasted Fennel Salad<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY230546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY230546.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
- 1 fennel bulb, fronds reserved</div>
<div style="color: blue; text-align: justify;">
- 1 organic orange </div>
<div style="color: blue; text-align: justify;">
- olive oil, for frying </div>
<div style="color: blue; text-align: justify;">
- Fleur de sel (sea salt) and freshly ground black pepper<em><b></b></em></div>
<div style="color: blue; text-align: justify;">
<em>- </em>small red onion, about 1/2</div>
<div style="color: blue; text-align: justify;">
- a handful toasted pine nuts</div>
<div style="color: blue; text-align: justify;">
- zest and juice of 1 lemon</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Trim the fennel, reserving a handful of green fronds. Cut into slices
about 1/4-inch thick. Heat a little olive oil in a saute pan, and,
working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.<br /><br />Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad.<br /><br />Slice the onion into paper thin rings and arrange over the salad. Scatter over the pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve and enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com2tag:blogger.com,1999:blog-4893032457852325065.post-28611567156181114412012-02-28T23:49:00.000-05:002012-02-28T23:49:50.906-05:00Broccoli Soup with Lemon-Pistachio Butter<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY260566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY260566.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
No parts of the broccoli are wasted in making this soup; both florets and stalks are boiled and pureed. Pistachio butter is as good as it sounds! </div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
You'll need:</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
- 3 tbsp chopped salted pistachios</div>
<div style="color: blue; text-align: justify;">
- 6 tbsp unsalted butter, at room temperature</div>
<div style="color: blue; text-align: justify;">
- grated zest of one lemon</div>
<div style="color: blue; text-align: justify;">
- 1 very large head of broccoli, about 1.5 lbs</div>
<div style="color: blue; text-align: justify;">
- 4 large garlic cloves</div>
<div style="color: blue; text-align: justify;">
- 1/3 cup cup chopped fresh basil</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Lightly toast the pistachios in a small skillet until fragrant, 3-4 minutes. Put 4 tbsp of the butter in a bowl and mix in the pistachios and the lemon zest. Roll the mixture in a piece of parchment (I used cling film) to make a 1-inch diameter log. Freeze.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Remove the broccoli florets from the stalks. Peel the stalks; discard the bottom inch and cut into small pieces. Place in a 4-quart pot with the garlic, 6 cups water and 1 tsp salt. Bring to a boil. Boil for 10 minutes and add the florets. Cook for 8 minutes, add the basil and cook for 2 more minutes.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY250564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY250564.jpg" width="640" /></a></div>
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<br /></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Transfer the broccoli, garlic and 3 cups of the cooking liquid to a food processor. Process until smooth. Add the remaining 2 tbsp butter and process again until very smooth. Reheat and serve topped with thin slices of the frozen butter.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com1tag:blogger.com,1999:blog-4893032457852325065.post-56943426715531559122012-02-25T23:59:00.002-05:002012-02-26T00:07:23.147-05:00Chicken Braciole with Alfredo Sauce<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY010437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY010437.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Ingredients:</div>
<div class="list ingredients clrfix" id="ingr-first" style="color: blue; text-align: justify;">
<ul class="col1">
<li class="ingredient">4 (8-ounce) boneless, skinless chicken breasts</li>
<li class="ingredient"><span class="amount">1/2 cup</span><span class="name"> dried Italian breadcrumbs</span></li>
<li class="ingredient"><span class="amount">1/2 cup</span><span class="name"> chopped fresh parsley leaves (about 1 small bunch)</span></li>
<li class="ingredient"><span class="amount">1/4 cup</span><span class="name"> grated Parmesan cheese</span></li>
<li class="ingredient">1 clove garlic, finely minced</li>
<li class="ingredient"><span class="amount">1/2 cup</span><span class="name"> plus 1 tablespoon olive oil</span></li>
<li class="ingredient"><span class="amount">1/2 cup</span><span class="name"> unsalted butter</span></li>
</ul>
<ul class="col2">
<li class="ingredient"><span class="amount">2 tablespoons</span><span class="name"> all-purpose flour</span></li>
<li class="ingredient"><span class="amount">2 cups</span><span class="name"> heavy cream</span></li>
<li class="ingredient"><span class="amount">1 to 2 cups</span><span class="name"> freshly shredded Parmesan cheese</span></li>
<li class="ingredient"><span class="amount">1/4 teaspoon</span><span class="name"> garlic salt</span></li>
<li class="ingredient"><span class="amount">1/4 teaspoon</span><span class="name"> freshly ground pepper</span></li>
<li class="ingredient"><span class="amount">10 ounces</span><span class="name"> angel hair or fettuccini pasta, cooked</span></li>
</ul>
</div>
<div class="tools clrfix" id="recipe-tools" style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Preheat the oven to 375 degrees F. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/4-inch thickness. In a small bowl, mix together the breadcrumbs, parsley, grated Parmesan, and garlic. Slowly add 1/2 cup olive oil
until the mixture becomes the consistency of thick paste. Evenly spread
the mixture down the center of each piece of chicken, leaving room
around the edges. </div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY310431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY310431.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<a name='more'></a><br />
<div style="color: blue; text-align: justify;">
Roll as tightly as you can and secure with toothpicks
or cotton string.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY310432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY310432.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Heat the remaining 1 tablespoon oil in a large
ovenproof, nonstick skillet over medium heat. Carefully add the chicken
and brown on each side. Transfer the skillet to the oven and bake until
the chicken is cooked through, about 20 minutes.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY310433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY310433.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the flour and stir to combine. Cook for 1 minute. Slowly whisk
in the heavy cream. Sprinkle in the shredded Parmesan a little at a
time (the more cheese you add the more Parmesan flavor you will get)
until melted and smooth. Season with garlic salt and pepper. Let simmer on very low heat until thickened. Do not let this boil or you will get a grainy sauce.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY310434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY310434.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
To serve, place a small amount of hot cooked pasta on a plate. Place the chicken braciole on the pasta and pour the Alfredo sauce over everything. Enjoy!!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com2tag:blogger.com,1999:blog-4893032457852325065.post-58107907036975853162012-02-23T15:14:00.000-05:002012-02-23T15:32:39.798-05:00Brazilian Shrimp Soup<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY230544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY230544.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<ul style="color: blue; text-align: justify;">
<li>
<span itemprop="ingredients">
2 tablespoons cooking oil
</span>
</li>
<li>
<span itemprop="ingredients">
1 onion, chopped
</span>
</li>
<li>
<span itemprop="ingredients">
1 green bell pepper, chopped
</span>
</li>
<li>
<span itemprop="ingredients">
3 cloves garlic, minced
</span>
</li>
<li>
<span itemprop="ingredients">
3/4 cup long-grain rice
</span>
</li>
<li>
<span itemprop="ingredients">
1/4 teaspoon red-pepper flakes
</span>
</li>
<li>
<span itemprop="ingredients">
1 3/4 teaspoons salt
</span>
</li>
<li>
<span itemprop="ingredients">
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
</span>
</li>
<li>
<span itemprop="ingredients">
5 cups water
</span>
</li>
<li>
<span itemprop="ingredients">
1 cup canned unsweetened coconut milk
</span>
</li>
<li>
<span itemprop="ingredients">
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
</span>
</li>
<li>
<span itemprop="ingredients">
1/4 teaspoon fresh-ground black pepper
</span>
</li>
<li>
<span itemprop="ingredients">
1 tablespoon lemon juice
</span>
</li>
<li><span itemprop="ingredients">
1/2 cup chopped fresh parsley or cilantro </span></li>
</ul>
<div style="color: blue; text-align: justify;">
<span itemprop="ingredients"></span></div>
<div style="color: blue; text-align: justify;">
<span itemprop="ingredients"></span>In a large pot, heat the oil over moderately low heat. Add the onion,
bell pepper, and garlic and cook, stirring occasionally, until the
vegetables start to soften, about 10 minutes.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY220539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY220539.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot.
Bring to a boil and cook until the rice is almost tender, about 10
minutes.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY220540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY220540.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
Stir the coconut milk into the soup. Bring back to a simmer and then
stir in the shrimp. Simmer, stirring occasionally, until the shrimp are
just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and
parsley.</div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY220541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY220541.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<div style="color: blue; text-align: justify;">
<span class="inline-subhed"></span> Now, I know that a real Brazilian shrimp soup should also have okra in it, but my soup was thick enough without it. You can, of course, instead of the shrimp, to use one pound of
boneless, skinless chicken breasts (about three), cut crosswise into
quarter-inch strips. Cook for the same amount of time.<br />
<br />
Enjoy! </div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com1tag:blogger.com,1999:blog-4893032457852325065.post-22683752700609514032012-02-22T00:37:00.000-05:002012-02-22T00:41:32.908-05:00French Onion Soup (Anne Burrell's recipe)<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY120506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY120506.jpg" width="640" /></a></div>
<div style="color: blue; text-align: justify;">
<br /></div>
<ul class="kv-ingred-list1" style="color: blue; text-align: justify;">
<li class="ingredient">Extra-virgin olive oil
</li>
<li class="ingredient">8 large onions, thinly sliced from stem to root end
</li>
<li class="ingredient">Kosher salt
</li>
<li class="ingredient">6 ounces dry sherry
</li>
<li class="ingredient">4 bay leaves
</li>
<li class="ingredient">1 bundle thyme
</li>
<li class="ingredient">2 quarts chicken stock
</li>
<li class="ingredient">12 thin slices baguette
</li>
<li class="ingredient">1/2 pound Gruyere, grated
</li>
<li class="ingredient">1/2 bunch chopped chives</li>
</ul>
<div class="instructions" style="color: blue; text-align: justify;">
<div class="instruction" style="text-align: justify;">
Coat a large deep pot with olive oil. Add the
onions and sprinkle generously with salt. Bring the pan to a medium
heat. Stir the onions to coat with oil. Cover the pot and sweat for 15
to 20 minutes.
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Once the onions have gotten very soft and let off a lot of water,
remove the lid and let the onions cook low and slow. That's
right low and slow to really develop their rich brown color and sweet
flavor. There is no shortcut or rush for this, do not try! Caramelized
onions take a long time, about an hour, accept it and move on. </div>
<div style="text-align: justify;">
<br />
<a name='more'></a><br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
When the onions are very brown and have gotten considerably
smaller, add the sherry and cook until the sherry has reduced by half.
Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and
reduce heat and simmer for at least 1 hour. Taste for seasoning, you
probably will need to season with salt. If the stock reduces too much
add water to keep the liquid level up- this is a soup after all. When
done, the soup should be thick and very full flavored. Taste! You may
need to reseason, caramelized onions are very sweet and require a fair
amount of salt. </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Toast or grill the baguette slices. Fill ovenproof crocks 3/4 of
the way with the onion soup, float 2 toasts in each bowl and top with
grated Gruyere. Place the crocks under the broiler to melt the cheese
and make it brown and bubbly. Top with chopped chives.
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com0tag:blogger.com,1999:blog-4893032457852325065.post-69331399521275499362012-02-21T23:59:00.000-05:002012-02-22T01:30:52.408-05:00Tian of Eggplant, Tomato and Herbs<div style="color: blue; text-align: justify;">
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This gorgeous layered vegetable gratin requires 3 hours in the oven for its alchemy to work. A tian is an earthenware baking dish but you can use a small paella pan or any dish with a 10-cup capacity. The delicious liquid that accumulates in the dish can be used to make a vinaigrette. Serve the tian hot or at room temperature.</div>
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Ingredients:</div>
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- 1 large eggplant (about 1.5 lb), peeled</div>
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- 4 medium onions, about 1.5 lb</div>
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- 5 large ripe tomatoes, about 2 lbs</div>
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- 2 tbsp fresh thyme leaves</div>
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- 2.5 tbsp dried oregano</div>
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- 10 tbsp freshly grated Pecorino Romano</div>
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- 1/2 cup olive oil</div>
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Preheat the oven to 300 F. Slice the eggplant into thin rounds. Toss with one tbsp salt. Thinly slice the tomatoes. Thinly slice the onions, keeping the slices intact.</div>
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Arrange half of the eggplant in the bottom of a tian or paella pan. Top with an overlapping layer of half the tomatoes, and then half the onions.</div>
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Sprinkle with 1 tbsp thyme, 1 tsp oregano, and 1/4 cup of the cheese. Add another layer of eggplant and tomatoes. Sprinkle with the remaining thyme, 1 tsp oregano and 1/4 cup cheese. Top with remaining onions and sprinkle with the remaining 2 tbsp cheese and 1/2 oregano.</div>
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Pour the oil evenly over the vegetables. Press down firmly with a spatula. Bake for 2 1/2 hrs. Pour off half the liquid. Bake 30 minutes longer, until the tian is very soft and the onions have blackened.<br />
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Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com0tag:blogger.com,1999:blog-4893032457852325065.post-24516686158762927372012-02-20T05:19:00.000-05:002012-02-20T05:19:04.245-05:00Sausages, Beans and Olives Casserole<div style="color: blue; text-align: justify;">
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I read that this is a traditional dish in northern Italy, usually made with lard and pork belly, which I replaced here with olive oil, sausages and pancetta, thus getting the strong flavours of pork with less cooking time. The sausages can also be replaced with small ribs.</div>
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Ingredients:</div>
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- 3 tbsp olive oil</div>
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- 2 medium onions, chopped</div>
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- 2 carrots, chopped</div>
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- 4 oz pancetta, diced</div>
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- 1 lb sausages, cut into 1-inch thick chunks (mine had cheese and parsley in them)</div>
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- 1 cup pitted black olives</div>
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- 3 oz tomato puree</div>
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- 1 cup beef stock</div>
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- 1 glass red wine </div>
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- 14oz can cannellini beans, drained</div>
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- 3 bay leaves</div>
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- salt and pepper</div>
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Preheat the oven to 400F. Heat the olive oil in a large flameproof casserole dish and fry the onions and carrots over high heat for about 2 minutes, until golden.</div>
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Add in the pancetta and sausages and cook for about 3 minutes, stirring periodically.</div>
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Add in the wine and cook for about 3 minutes to allow the alcohol to evaporate.</div>
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Stir in the tomato puree, add the beef stock, cannellini beans, bay leaves and season with salt and pepper to taste. Bring to a boil</div>
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Cover the pan and put into the oven for 30 minutes, until the sausages are tender and the sauce has thickened. Serve with your favourite crusty bread.</div>
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Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com1tag:blogger.com,1999:blog-4893032457852325065.post-79117426402851914422012-02-14T23:15:00.000-05:002012-02-14T23:15:18.643-05:00French Vegetable Tian<div style="color: blue; text-align: justify;">
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A wonderful vegetarian dish I used to accompany some chicken breast stuffed with pine nuts, leek and bell pepper. Very simple to make and very versatile, can easily be paired with any meat or eaten on its own.</div>
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Ingredients:</div>
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- 60 ml olive oil</div>
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- 500 gr zucchini, thickly sliced on the diagonal</div>
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- 4 garlic cloves, crushed</div>
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- 650 gr tomatoes</div>
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- 2 medium red onions, chopped </div>
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- 60 ml white wine</div>
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- a pinch of nutmeg</div>
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- 25 gr chopped parsley</div>
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- 130 gr grated Gruyere cheese</div>
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- a few small sprigs of thyme</div>
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Preheat the oven to 350F. Grease a 6x10-inch ovenproof dish with melted butter or oil. Heat half of the oil in a large frying pan, then add the zucchini and half the garlic.</div>
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Cook, stirring, over low heat for about 8 minutes or until just beginning to soften. Season well with salt, pepper and nutmeg, Spread evenly into the dish.</div>
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Cook onion in the remaining oil over low heat for 5 minutes, stirring often.</div>
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Add the remaining garlic, the diced tomatoes, wine and parsley. Cook, stirring often, for about 10 minutes or until all the liquid has evaporated.</div>
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Sprinkle the cheese over the zucchini (I added more nutmeg)</div>
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and spread the tomato mixture over the top. </div>
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Scatter with sprigs of thyme and bake for 20 minutes or until heated through.</div>
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Enjoy! </div>
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<br /></div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com0tag:blogger.com,1999:blog-4893032457852325065.post-33905150037175020562012-02-10T23:50:00.000-05:002012-02-10T23:54:56.254-05:00Simple Chicken Parmigiana<div class="separator" style="clear: both; color: blue; text-align: justify;">
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This recipe renders a juicy chicken, after being "breaded" with finely grated Parmesan cheese, covered with mozzarella cheese and topped with roasted grape tomatoes. Everything happens in the oven, on one sheet pan.</div>
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1/4 cup olive oil</div>
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1 large garlic clove, grated</div>
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12 oz grape tomatoes</div>
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1 1/2 tsp dried oregano</div>
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large pinch hot pepper flakes</div>
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4 skinless, boneless chicken (8 oz each)</div>
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1 1/4 cups freshly grated Parmigiano-Reggiano</div>
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5 oz fresh mozzarella, thinly sliced</div>
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handful of torn fresh flat-leaf parsley or small basil leaves</div>
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Preheat the oven to 500F. Combine the oil, garlic and 1/2 tsp salt in a small bowl. Transfer 2 tbsp to another bowl and add the tomatoes, oregano and pepper flakes. </div>
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Lightly pound the chicken breasts and coat with the remaining garlic oil.</div>
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Spread 1 cup Parmesan on a large plate. Dredge one side of each breast in the Parmesan. Place, cheese side up, on one side of a rimmed baking sheet. Place the tomatoes on the other side. Bake for 10 minutes.</div>
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Place overlapping slices of mozzarella on the chicken and pop back into the oven until the cheese melts. </div>
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Serve the chicken topped with the tomatoes. Sprinkle with the remaining Parmesan and parsley.</div>
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<span style="color: blue;">Enjoy!</span></div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com5tag:blogger.com,1999:blog-4893032457852325065.post-76782337807842101042012-02-06T23:02:00.001-05:002012-02-07T07:48:48.786-05:00Veal Cutlets with Red Bell Pepper<div style="color: blue; text-align: justify;">
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For this recipe I used veal for scallopini, so no need to bother beating the meat. I also made some modifications, which I will mention as I go along. The listed quantities yield 6 servings, but I halved them for our needs:</div>
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<li class="plaincharacterwrap ingredient">1 1/2 pounds veal slices (about 1/4 inch thick)</li>
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1/4 cup lemon juice</li>
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2 tablespoons olive oil</li>
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2 teaspoons grated lemon peel</li>
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2 garlic cloves, minced</li>
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1 teaspoon sugar</li>
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1 teaspoon salt</li>
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1 teaspoon paprika</li>
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1/2 teaspoon ground mustard (I replaced with 1 tsp grainy Dijon mustard)</li>
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1/2 teaspoon ground nutmeg</li>
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1/2 cup all-purpose flour (I didn't use it)</li>
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6 tablespoons butter, divided</li>
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2 medium onions, sliced</li>
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2 medium sweet red peppers, julienned</li>
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1/2 pound fresh mushrooms, sliced (didn't use )</li>
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1/2 quart chicken broth</li>
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2 teaspoons cornstarch (I omitted it)</li>
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2 teaspoons water</li>
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Place veal in a 13-in. x 9-in. x 2-in. dish; set
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<span class="plaincharacterwrap break">In a medium bowl, combine the lemon juice, oil, lemon peel,
garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. </span></div>
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<span class="plaincharacterwrap break">Pour remaining marinade over veal. Let it stand for 30 minutes at room
temperature. </span></div>
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Discard marinade from veal. Place flour in a shallow
dish; coat veal with flour, shaking off excess (I skipped this step). </span></div>
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<span class="plaincharacterwrap break">In a large skillet,
brown veal slices, two at a time, in 4 tbsp butter, then set aside.</span></div>
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<span class="plaincharacterwrap break"> In
the same skillet, saute the onions, red peppers and mushrooms in
remaining butter until tender, stirring to loosen browned bits. </span></div>
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<span class="plaincharacterwrap break">Stir in
broth and reserved marinade; cover and simmer 10 minutes. </span></div>
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Combine cornstarch and water until smooth. Stir into
vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or
until thickened (again, I skipped this step and allowed the mixture to thicken on its own). Serve with the veal.</span></div>
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<span class="plaincharacterwrap break">Enjoy!</span></div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com1tag:blogger.com,1999:blog-4893032457852325065.post-43278632072779348132012-02-05T23:50:00.000-05:002012-02-05T23:50:10.170-05:00Creamy Potato Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY050472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY050472.jpg" width="640" /></a></div>
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This is a classic recipe where the pungent Gruyere acts as a protective layer, preventing the potatoes from drying out. To serve 4, you'll need:</div>
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- 1 lb Yukon gold all all-purpose potatoes</div>
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- 1 1/2 cups heavy cream</div>
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- 2 oz Gruyere</div>
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- 1 tsp fresh thyme leaves (I used 1/2 tsp dried thyme)</div>
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- 1 tsp salt</div>
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- pepper to taste</div>
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Preheat the oven to 350F. Peel the potatoes and slice paper-thin. Put the potatoes in a 3-quart pot with the heavy cream, salt and pepper. Stir well and bring to a boil. Reduce the heat and simmer until the potatoes begin to soften, about 10 minutes. Meanwhile, shred the cheese on the large holes of a box grater.</div>
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Transfer the potatoes and cream to a shallow ovenproof baking dish (the cream will not cover the potatoes). Press down with a spatula; sprinkle with 1/2 tsp of the thyme and cover with the cheese. Sprinkle with the remaining thyme. </div>
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Bake 40 minutes, until golden brown. </div>
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Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com4tag:blogger.com,1999:blog-4893032457852325065.post-32881637686914618622012-02-04T23:50:00.000-05:002012-02-04T23:50:10.569-05:00Red Snapper with Tomatoes and Basil<div class="separator" style="clear: both; text-align: center;">
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In this dish the snapper juices mingle with the tomatoes and basil in a parchment packet to create a fabulous sauce.</div>
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Ingredients;</div>
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- 1 tbsp butter</div>
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- 1 large garlic clove, finely chopped </div>
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- 1 lb ripe plum tomatoes seeded and chopped</div>
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- 1/4 plus 1/2 tsp salt</div>
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- 1/4 tsp ground black pepper</div>
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- 1/3 cup freshly chopped basil</div>
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- 4 red snapper fillets (6 oz each), skin removed</div>
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Preheat the oven to 400 F.</div>
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In a large skillet, melt butter over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until liquid has almost evaporated, about 5 minutes. Remove from heat and stir in basil.</div>
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With tweezers, remove any bones from snapper fillets. Place one fillet, skin side down, on parchment paper. Sprinkle with remaining 1/8 tsp each salt and pepper; top with tomato mixture.</div>
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Fold unfilled half of parchment over the fish. To seal packets, beginning at a corner where parchment is folded, make 1/2-inch wide folds, with each new fold overlapping the previous one, until packet is completely sealed. The packet will resemble half a circle. Place the packets in jelly-roll pan. Bake 15 minutes (the packets will puff up and brown). Cut the packets open to serve. </div>
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Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com3tag:blogger.com,1999:blog-4893032457852325065.post-85416351696206287452012-01-29T23:37:00.000-05:002012-01-29T23:37:47.436-05:00Chicken Soup with Apples and Leeks<div style="color: blue; text-align: justify;">
This a sensational full-flavored winter soup, in which the leeks and apples accentuate and bring into focus the chicken. It is especially tasty if you just came in from the cold :D.</div>
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- 1.5 lb chicken (I used thighs, feel free to use any parts you like)</div>
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- 2 tbsp unsalted butter</div>
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- 2 leeks (including 1 inch of green), cut in half lengthwise, washed and finely sliced</div>
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- 2 Granny Smith apples (can be replaced with Golden Delicious or any tart baking apples), peeled and cut into 1/2-inch cubes</div>
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- 1 cup apple juice</div>
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- 1/2 cup apple cider vinegar</div>
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- 4 cups chicken broth</div>
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- 3 tbsp Calvados (optional) - it's a brandy made by distilling hard cider and aging it in oak casks</div>
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- 1/2 cup heavy cream</div>
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Season the chicken with salt and pepper. Melt the butter over medium heat in a saute pan just large enough to hold the chicken. Add the chicken, skin side down, and cook for about 8 minutes over medium heat. Turn the chicken and lightly saute in the same way for 5 more minutes.</div>
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Remove the chicken from the pan and place it in a bowl. If the butter in the saute pan has burned, pour it out and replace with 2 tbsp fresh butter. Add the leeks and cook them for 10 minutes over medium heat. Stir the leeks every couple of minutes, as they should soften but not brown.</div>
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Put the chicken back in the pan with the leeks. Add the apples, apple juice, vinegar and broth. Bring the liquids to a slow simmer and with a ladle skim off any fat ot froth that floats to the top. Cover the pot and simmer the chicken very gently for 10 to 15 minutes, until it is completely cooked.</div>
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Remove the chicken and let it cool. Remove and discard the skin and pull the meat away from the bones. Cut the meat into 1/2-inch chunks.</div>
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Use a ladle to skim off any fat that has formed on the surface of the liquid in the pot. Add the Calvados (if using - the soup is still wonderful without it) and the heavy cream. Bring to a simmer and season to taste with salt and pepper. Heat the chunks of chicken in the soup for 2 minutes and serve immediately in hot bowls.</div>
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Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com6tag:blogger.com,1999:blog-4893032457852325065.post-48247163274923732272012-01-28T23:57:00.000-05:002012-01-28T23:57:17.321-05:00Crunchy Crumbed Cod with Frozen Peas<div class="separator" style="clear: both; color: blue; text-align: justify;">
<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY270408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY270408.jpg" width="640" /></a></div>
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In this recipe frozen peas are used straight from the freezer, just break them up by slamming the package on the counter a few times. The peas provide moisture as the cod is roasted at a high temperature.</div>
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- 10-ounce package frozen peas</div>
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- 4 scallions</div>
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- 2 tbsp fresh thyme leaves</div>
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- 4 tbsp olive oil</div>
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- 1 cup panko</div>
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- 1 large garlic clove</div>
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- 4 thick cod fillets (about 6 oz each)</div>
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Preheat the oven to 475F. Put the frozen peas in a large bowl. Slice the scallions thinly on the bias and mix with the peas. Add the thyme, 2 tbsp of oil, salt and pepper. Sprea on a small rimmed baking sheet.</div>
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<br />Mix the panko with the remaining oil, grated garlic and salt. Season the fish with salt and pepper. Top each piece with a thick covering of panko and press down firmly. Place the fish atop the peas. </div>
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Roast for 12 minutes, until the crumbs are golden and the fish is just firm. Serve the fish on the peas.</div>
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Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com2tag:blogger.com,1999:blog-4893032457852325065.post-13852705078548713302012-01-22T23:59:00.002-05:002012-01-23T00:03:12.590-05:00Morrocan Spiced Chickpea Soup<div class="note kv-intro" style="color: blue; text-align: justify;">
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<a href="http://i1133.photobucket.com/albums/m598/guvidutza/NY180371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://i1133.photobucket.com/albums/m598/guvidutza/NY180371.jpg" width="640" /></a></div>
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<br />
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.</div>
<ul class="kv-ingred-list1" style="color: blue; text-align: justify;">
<li class="ingredient">1/4 cup extra-virgin olive oil, plus more for garnish</li>
<li class="ingredient">1 large onion, medium diced</li>
<li class="ingredient">6 to 8 cloves garlic, pressed</li>
<li class="ingredient">1 teaspoon ground cinnamon</li>
<li class="ingredient">1 teaspoon ground cumin</li>
<li class="ingredient">1/8 teaspoon cayenne pepper</li>
<li class="ingredient">1 heaping teaspoon sweet paprika</li>
<li class="ingredient">1 (14.5-ounce) can chopped tomatoes</li>
<li class="ingredient">3 (15-ounce) cans chickpeas, drained and rinsed well</li>
<li class="ingredient">1 quart vegetable broth or reduced-sodium chicken broth</li>
<li class="ingredient">1 teaspoon sugar</li>
<li class="ingredient">Kosher salt</li>
<li class="ingredient">freshly ground black pepper</li>
<li class="ingredient">several kale leaves (to taste)</li>
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<div class="instruction" style="color: blue; text-align: justify;">
Heat olive oil in a large pot over medium-high
heat. Add onion and garlic and saute until the onions begin to turn
translucent; lower heat if browning starts to occur. Add spices and
saute a minute or so.<br />
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Add tomatoes, chickpeas,
broth, and sugar. Season with a couple pinches of salt and 10 grinds
fresh pepper. Stir well. Chickpeas should be just covered with liquid.
If level is shy, add some water so the chickpeas are just covered.</div>
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Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.</div>
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Remove soup from heat. Use a potato masher to mash up some of the
chickpeas right in the pot. Stir in the kale and let heat through
until wilted, just a couple minutes.</div>
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Season again, to taste, with salt and pepper.</div>
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Serve soup, drizzled lightly with extra-virgin olive oil, if desired. Enjoy!</div>Guvihttp://www.blogger.com/profile/11331774865801073525noreply@blogger.com3