Café con Leche

I have been seeing Sweet Potato Leaves at the Farmer's Market for quite some time but didn't know what they were called. This past weekend I heard a woman ask for them while I was buying okra. I decided that I too would get one bunch after all with the name I could easily search for a recipe. We found a couple stir-fried sweet potato leaves recipes and decided to cook them tonight.

I didn't like them as much as Andy. For me, it felt like I was missing a meat or cheese flavor.

Posted by Rosa at 09:16 PM | Permalink | Comments (0)

Squash blossoms are difficult to find but I found some at the Belmont Farmer's Market.

I made a salad for the kids today with some of the blossoms

Fettuccine with Squash Blossoms

In a medium sauce pan add some unsalted butter, chopped garlic and scallions. Then add thin slices of your favorite summer squash plus some corn kernels and enough chicken stock to make a light sauce. Saute until cooked through and then throw in a handful of thinly sliced squash blossoms and basil until wilted. Season to taste, adding more butter if necessary to enrich the sauce and toss with cooked fresh fettuccine.

Posted by Rosa at 08:04 PM | Permalink | Comments (0)

Fennel is in season

Ingredients

* 2 tablespoons olive oil
* 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
* 3 teaspoons fresh rosemary, chopped
* 1/2 teaspoon salt
* 1/2 cup chicken broth
* 1 1/3 pounds boneless, skinless chicken thighs
* 1/4 teaspoon fresh-ground black pepper
* 2 cloves garlic, minced

Directions

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 15 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.

2. Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with some salt and pepper. Add the chicken to the pan with the remaining rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and pepper to taste. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes.

Based on the Food & Wine Recipe

Posted by Rosa at 09:52 AM | Permalink | Comments (0)

The San Mateo Farms market has very good baby asparagus for bargain prices. I bought some this weekend and decided to make some Fettuccine.

Ingredients
3/4 pound fettuccine
2 tablespoons pure olive oil
1 pound chicken
2 garlic cloves, minced
1/2 pound pencil-thin asparagus, thinly sliced on the diagonal
3/4 cup heavy cream
1 cup frozen baby peas, thawed

Directions
1. Cook the fettuccine until al dente. Drain; reserve 1/2 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Season chicken with salt and pepper, add chicken and garlic and cook over moderately high heat. Transfer to a plate.
3. Add the asparagus and cook over moderately high heat until crisp-tender, 2 minutes; transfer to the plate.
4. Whisk in the cream and bring to a boil then add the pasta and reserved cooking water. Add peas, chicken and asparagus, season with salt and pepper and cook over moderately high heat, tossing, until creamy, 2 minutes.

A couple weeks ago when I found cheap fresh broccoli at the farmers market I made Broccoli with Fettuccine.

Posted by Rosa at 09:31 PM | Permalink | Comments (0)

Ingredients
fettuccine
broccoli, cut into small florets
olive oil,
red pepper flakes
1 teaspoon lemon zest
parmesan cheese

Directions
1. Cook the fettuccine until it's al dente. Reserve 1/2 cup of the pasta water.
2. In a skillet over medium-high heat heat the olive oil until it's shimmering, then add the broccoli florets to the pan and sprinkle them lightly with salt and pepper. Leave them alone to brown, 2 minutes. Add a splash of pasta water to the broccoli and reduce the heat to medium. Cook, stirring occasionally, until the broccoli is barely tender.
3. Drain the pasta and toss it with the broccoli. Add the red pepper flakes, lemon zest and parmesan, and toss to combine. Add a drizzle of olive oil and more parmesan when serving.

Posted by Rosa at 09:10 PM | Permalink | Comments (0)

Ingredients
1 thumb fresh ginger, minced
1 stalk of lemongrass, diced
3 cups chicken broth
1 lime, zest only
1/2 cup fresh lime juice
1/4 cup fish sauce
1 pound chicken
1 1/2 cups of coconut milk
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1/2 cup chopped fresh cilantro
1 jalapeño pepper, diced

Directions
1. In a stockpot, cook chicken for a couple minutes then combine the ginger, lemongrass, chicken broth, lime zest, lime juice, and fish sauce and bring it to a simmer over medium heat. Gently simmer until the chicken is cooked, then stir in the coconut milk, mushrooms, cilantro, and jalapeño.

2. Bring the soup back to a simmer but don't boil and cook long enough for the chicken to cook through.

Posted by Rosa at 08:51 PM | Permalink | Comments (0)

Ingredients
Brown Sugar Glaze
1 C Brown Sugar
2 tbsp. Flour
1/2 tsp. Dry Mustard
1 tsp. Cloves
1/4 C Vinegar

Directions
1. Mix together all ingredients and brush glaze on meat.
2. Preheat oven to 350° F. Over high heat add about 2 tablespoons olive oil to a an oven-proof skillet. Place pork, fat side down in pan. Sear for about 2 minutes, then turn and sear the other side. Place in oven and roast until done, about 45 minutes. To make sure that it's cooked and not overcooked and dry you will need to check with a meat thermometer. The temperature should be 150-155° F. Place on a cutting surface and let it rest for 10 minutes before slicing. The meat will continue to cook to the proper temperature. Slice, serve and enjoy.

Posted by Rosa at 11:31 AM | Permalink | Comments (0)

Ingredients

2 tablespoons unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
1 baking potato (1/2 pound), peeled and cut into 2-inch chunks
5 cups chicken stock
1 cup heavy cream
Salt and freshly ground pepper

Directions

Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes. Add the cream and simmer for 10 minutes longer. Puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper.

Posted by Rosa at 01:35 PM | Permalink | Comments (0)

Ingedients
2 green plantains
1 cup vegetable oil, plus more if necessary
Salt

Directions
Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long.

Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.

Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.

Posted by Rosa at 10:50 PM | Permalink | Comments (0)

This soup is perfect with alphabet pasta which can be found at some grocery stores and all Mexican grocery stores. The recipe is very similar to sopa de fideo.

Ingredients
2 tablespoons vegetable oil
2 small onions diced
3 celery ribs diced
4 carrots thinly sliced
1 garlic clove minced
3/4 teaspoon chopped thyme
6 cups chicken broth
1 cup water
1 bay leaf
2/3 cup alphabet pasta
1/2 cup frozen peas, thawed
2 tablespoons snipped chives
salt and freshly ground pepper

Directions

1. Heat the oil over moderate heat in a large saucepan and add the onions, celery and carrots and cook for 6 minutes. Add the garlic, thyme, and pasta and cook for 3 minutes. Add the broth, water and bay leaf and simmer until the vegetables are tender, 23 minutes. Season with salt and pepper.

2. Stir in the peas and chives. Cover and let stand for 5 minutes. Discard bay leaf before serving.

Note: Veggies can be replaced with whatever is left over in your fridge

Posted by Rosa at 03:20 PM | Permalink | Comments (0)

Ingredients
1 small jalapeno pepper
1/2 cup olive oil
2 garlic cloves, chopped
3 teaspoons chopped fresh oregano, rosemary or thyme (or a combination)
2 bay leaves, crumbled
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 cup fresh lemon juice
1/2 cup (packed) fresh Italian parsley or cilantro
Salt and pepper

Directions
Heat the jalapeno pepper over the flame of your stove or in the broiler until the skin starts to blister and develop black spots, about 3-4 minutes. Set aside. When cool enough to handle, remove the stem and seeds. Chop pepper (skin and all) and set aside.

Meanwhile, heat the olive oil over a medium flame until bubbling slightly, not yet smoking. Remove from heat and add rest of ingredients. You will hear a melodious sizzle.

Allow to sit, covered at room temperature, for 2 hours before using. If you do not plan to use sauce within a few hours, wait to add the parsley until you use the sauce.

Drizzle it over grilled meats just before taking them off the grill then offer more on the table for extra drizzling, bread dipping, or (gasp) spoon-plunging. If there’s any left over, use it to scramble eggs in the morning.

Makes about 1 cup
Adapted from Zuni Cafe Cookbook

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Posted by Rosa at 12:30 PM | Permalink | Comments (0)

Ingredients
3 tablespoons vegetable oil
3 tablespoons fresh orange juice
2 tablespoons soy sauce
1 1/2 teaspoons chili-garlic paste
1 1/2 teaspoons Asian sesame oil
1 teaspoon finely grated orange zest
2 garlic cloves, minced
1 pound pork tenderloin, cut into 1/2-inch-thick slices
salt and freshly ground pepper
2 bunches or 1/2 lb of arugula

Directions
1. In a bowl, combine 1 tablespoon of the vegetable oil with the orange juice, soy sauce, chili-garlic paste, sesame oil, zest and garlic. Transfer 2 tablespoons of the marinade to a bowl, add the arugula and toss. Season with salt and pepper. Add the pork to the remaining marinade; let stand for 15 minutes.

2. In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering. Drain the pork, scrape off the marinade and season with salt. Cook over high heat, turning once, until browned, 4 minutes. Transfer to a plate.
Add the arugula to the skillet and cook over high heat, tossing, until wilted, about 1 minute. Transfer the arugula to plates and top with the pork.

Posted by Rosa at 03:07 AM | Permalink | Comments (0)

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
One bunch of arugula, thick stems discarded
1 cup cherry or grape tomatoes, halved
1/4 cup Parmesan cheese shavings

Directions
In a large bowl, combine the olive oil with the lemon juice and season with salt and pepper. Add the arugula, tomatoes, Parmesan cheese shavings and toss thoroughly.

Posted by Rosa at 03:02 AM | Permalink | Comments (0)

Ingredients

* 1 tablespoon Dijon mustard
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon chopped thyme
* Four 6-ounce skinless, boneless chicken breast halves
* Salt and freshly ground pepper
* 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
* 4 cups packed arugula leaves
* 1 cup cherry tomatoes, halved

Directions

1. Preheat the oven to 475°. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

2. Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.

TOTAL TIME: 30 MIN
SERVES: 4

From Food & Wine Magazine

Posted by Rosa at 08:48 PM | Permalink

Ingredients

1 small onion
1 small garlic clove peeled and diced
2 Tablespoons butter
4 C peas
chicken stock
cream
1 teaspoon fresh or dried herbs of your choice (oregano) - Fresh oregano & marjoram are good.

Directions

1. In a soup pot saute the onions in the butter until they become translucent. If necessary, cover the pot to ensure that the onions do not scorch. Add salt and the chopped garlic and continue sautening for approximately 3 more min. Add peas and enough chicken stock to cover the peas. Stir in the chooped herbs with a little salt and cover. Bring to a boil and then lower the heat to simmer unitl the peas are tender.

2. Use your blender puree soup. If desire, add about 1/2 cup of cream and serve.

Since I made this for Winston I am pureeing small batches at a time and have omitted the cream.

NOTE: Measurements are approximate. I use white onions because yellow onions are sweeter and have less edge than white onions.

Posted by Rosa at 08:47 PM | Permalink | Comments (0)

Ingredients

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red-pepper flakes

Directions

1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

MAKES: 4

From Food & Wine Magazine

Posted by Rosa at 08:46 PM | Permalink | Comments (0)

Ingridients
3 tablespoons vegetable oil
4 whole chicken legs, cut into thighs and drumsticks (2 pounds)
salt and freshly ground pepper
3/4 pound white mushrooms, quartered
3 garlic cloves
1 medium onion, quartered
1/2 cup cilantro leaves
1 cup tomato sauce

Directions

1. In a very large skillet, heat the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat. Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.

2. Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves. Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute. Stir in the tomato sauce. Return the chicken legs to the skillet and bring to a simmer. Cover and simmer the sauce until the chicken is cooked through, about 15 minutes. Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce

SERVES: 4
TOTAL TIME: 30 MIN

From Food & Wine Magazine

Posted by Rosa at 08:44 PM | Permalink | Comments (0)

Ingredients

One 12-ounce pork tenderloin, cut into 6 medallions and flattened slightly
1 teaspoon Madras curry powder
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup butternut squash, cut into 1/3-inch dice
1 small red onion, thinly sliced lengthwise
2 large shiitake mushrooms, stemmed, caps thickly sliced
1 tablespoon balsamic vinegar
1 teaspoon thyme leaves

Directions

1. Heat a large, heavy skillet until hot to the touch. Season the pork medallions with the curry powder, salt and pepper. Add the olive oil to the skillet, then add the pork medallions and cook over moderately high heat until lightly browned on one side, about 2 minutes. Turn the medallions and add the butter. Move the pork to one side of the skillet and add the squash. Cook, stirring the squash occasionally, until crisp-tender, 2 minutes. Transfer the pork medallions to a plate and keep warm.

2. Add the onion and shiitake to the squash, season with salt and pepper and cook, stirring until all of the vegetables are tender, about 3 minutes. Add the balsamic vinegar, thyme and any accumulated pork juices to the squash. Spoon the vegetables onto plates, arrange the pork medallions around them and serve.

TOTAL TIME: 25 MIN
SERVES: 2

From Food & Wine Magazine

Posted by Rosa at 08:43 PM | Permalink | Comments (0)

Ingredients

* 1/4 cup fresh lemon juice
* 1 large garlic clove
* 1 small shallot, chopped
* 1 1/2 teaspoons chopped dill
* 1 teaspoon Dijon mustard
* 1/2 cup extra-virgin olive oil
* 2 tablespoons chopped mint
* Kosher salt and freshly ground pepper
* 4 boneless chicken breast halves, with skin (2 pounds)
* 2 medium yellow squash (1 pound), sliced crosswise on the diagonal 1/3 inch thick
* 2 medium zucchini (1 pound), sliced crosswise on the diagonal 1/3 inch thick
* 1/4 pound feta cheese, crumbled (1 cup)

Directions

1. In a blender, combine the lemon juice with the garlic, shallot, dill and mustard and puree until smooth. With the machine on, slowly pour in 6 tablespoons of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.

2. Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.

3. Meanwhile, in a large bowl, toss the yellow squash and zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the squash and zucchini, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.

4. Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle with the feta cheese. Drizzle with the remaining vinaigrette and serve.

TOTAL TIME: 35 MIN
SERVES: 4

From Food and Wine Magazine

Posted by Rosa at 08:40 PM | Permalink | Comments (0)

4 SERVINGS
TOTAL TIME 30 MIN

1 ¼ pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
16 yellow baby pattypan squash (about 1 pound)
1 large red onion, cut into 1 1/2-inch pieces
8 small tomatillos, halved (about 1/2 pound)
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 tablespoons chopped mint
2 tablespoons chopped flat-leaf parsley
1 garlic clove, minced
1 tablespoon red wine vinegar
1 ounce crumbled feta cheese

Directions

1. Light a grill or preheat a grill pan. On four 14-inch-long metal skewers, tightly thread the chicken, pattypans, red onion and tomatillos in an alternating pattern. Brush the skewers with 1 tablespoon of the olive oil and season with salt and pepper.

2. Grill the skewers over a medium-hot fire, turning frequently, until the chicken is just cooked through and the vegetables are lightly charred and barely tender, about 12 minutes.

3. Meanwhile, in a small bowl, combine the mint, parsley, garlic, vinegar and the remaining 2 tablespoons of olive oil; season with salt and pepper.

4. Slide the chicken and vegetables off the skewers and onto plates. Spoon the vinaigrette on top, sprinkle with the feta and serve.

From Food & Wine Magazine

Posted by Rosa at 11:29 PM | Permalink | Comments (0)

6 SERVINGS
TOTAL TIME 20 MIN

2 teaspoons finely grated orange zest
1 teaspoon Asian sesame oil
1/3 cup vegetable oil
4 garlic cloves, thinly sliced
1 teaspoon minced fresh ginger
3/4 teaspoon crushed red pepper
1/8 teaspoon five-spice powder (optional)
1/2 cup fresh orange juice
Salt and freshly ground pepper
Two 1 1/2-pound heads of broccoli—stalks peeled, heads cut lengthwise into large pieces
Directions

1. In a heatproof bowl, combine the orange zest and sesame oil. In a saucepan, heat the vegetable oil over moderate heat. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the ginger, crushed red pepper and five-spice powder and cook until fragrant, about 1 minute. Stir in the orange juice and boil over moderately high heat until reduced by half, about 4 minutes. Stir the orange juice mixture into the zest and season with salt and pepper.

2. In a saucepan, steam the broccoli until just tender, about 8 minutes.

3. Transfer the steamed broccoli to a warmed platter, spoon the orange-chile oil on top and serve.

The orange-chile oil can be refrigerated for 3 days.

From Food & Wine Magazine

Posted by Rosa at 11:28 PM | Permalink

4 SERVINGS
TOTAL TIME 30 MIN

1 t Dijon mustard
1 t extra-virgin olive oil
½ t chopped thyme
4 6 oz skinless, boneless chicken thighs
Salt and freshly ground pepper
½ C freshly grated Parmesan cheese
4 C packed arugula leaves
1 C cherry tomatoes, halves
t = teaspoon
Preparing the Chicken

1. Preheat oven to 475 degrees
2. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme
3. Season chicken with salt & pepper and then brush them with the mustard mixture.
4. Pat the chicken with the parmesan cheese and transferred to a baking sheet
5. Place the baking sheet on the top shelf of the oven and bake for 15 minutes, until lightly browned.
6. In a medium bowl, combine the remaining 1 t of mustard and olive oil and combine with 1/2 t of water. Add the arugula and tomatoes, season with salt and pepper and toss well.
7. Spoon the salad onto the plate, top with the chicken and serve.

From Food & Wine Magazine

Posted by Rosa at 11:27 PM | Permalink

4 SERVINGS
TOTAL TIME 25 MIN

1 ¼ C plain yogurt
4 garlic cloves, very finely chopped
2 t garam masala
2 t curry powder
1 lbs skinless, boneless chicken thighs cut into small strips
2 jalapenos, seeded and thinly sliced
1 large red onion, halved lengthwise and thinly sliced crosswise
salt & pepper
4 whole wheat pita bread
4 romaine lettuce leaves
1 large tomato
1 medium cucumber- peeled, halved and cut into think crescents
Preparing the Chicken

1. In a medium bowl mix 1 t of the yogurt with the garlic, garam masala and curry powder. Add the chicken and stir until they are all thoroughly coated with the yogurt mixture.

2. In a large nonstick skillet, heat the vegetable oil. Add the sliced jalapenos, red onion and coated chicken, season with salt and pepper and cook over moderately high heat, stirring, until the chicken is white throughout, about 5 minutes.

3. Remove the skillet from the heat and let stand for 1 minute to let the chicken, jalapenos and red onion cool slightly. Fold the remaining yogurt into the chicken.

4. Heat the pita bread in oven. Set the pitas on plates and top each one with a lettuce leaf, tomato wedges and cucumber slices. Spoon the chicken on top and serve right away

Posted by Rosa at 11:26 PM | Permalink

Four 5-ounce trimmed beef tenderloin steaks, about 2 inches thick Salt
1 tablespoon crushed black peppercorns
2 tablespoons vegetable oil
3/4 cup balsamic vinegar
1 teaspoon sugar
1/4 pound Gorgonzola cheese, cut into pieces

Directions

1. Preheat the oven to 400°. Generously season the tenderloin steaks with salt and pat the crushed peppercorns all over them. In a large skillet, heat the vegetable oil. Add the steaks and cook them over moderately high heat until they are browned, about 4 minutes per side. Transfer the steaks to a rimmed baking sheet and roast them in the oven for about 12 minutes, or until an instant-read thermometer inserted in the center of 1 of the steaks registers 130° for medium-rare meat.

2. Meanwhile, wipe out the skillet with a paper towel. Add the balsamic vinegar and the sugar and boil over high heat until the vinegar is reduced to 1/3 cup, about 3 minutes.

3. Top the tenderloin steaks with the Gorgonzola cheese and roast them for 2 minutes longer, or until the Gorgonzola is just melted. Transfer the tenderloin steaks to plates, drizzle them all over with the balsamic reduction and serve right away

4 SERVINGS
TOTAL TIME 30 MIN

From Food & Wine Magazine

Posted by Rosa at 11:26 PM | Permalink

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
½ cup soy sauce
1/3 cup lightly packed dark brown sugar
½ teaspoon crushed red pepper
2 ¼ pounds flank steak
Salt and freshly ground pepper
Thinly sliced scallions and lime wedges

Directions

1. Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.

2. Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.

3. Thinly slice the steak and brush with the reserved 2 tablespoons of glaze. Transfer to a platter, sprinkle with scallions and serve with lime wedges.

6 SERVINGS
TOTAL TIME 25 MIN

From Food & Wine Magazine

Posted by Rosa at 11:25 PM | Permalink

This salad calls for a trio of citrus, including navel oranges, which are meaty and slightly acidic. Feel free to try other varieties such as Cara Caras, which have a lovely pink flesh and delicate flavor.

2 navel oranges
2 tangerines
3 clementines
1 large shallot, sliced paper-thin
3 tablespoons chopped mint leaves
1 tablespoon fresh lime juice
1 tablespoon walnut oil
1 tablespoon crème fraîche or sour cream
2 bunches of arugula (1/4 pound each), tough stems discarded
Salt and freshly ground pepper
Directions

1. Using a sharp knife, peel the oranges, tangerines and clementines, removing all the bitter white pith. Slice the clementines crosswise 1/2 inch thick and remove the pits. Transfer the clementines to a medium bowl. Working over the bowl, cut between the membranes of the oranges and tangerines, releasing the sections into the bowl. Add the shallot and mint.

2. In a large bowl, whisk the lime juice with the walnut oil and crème fraîche. Add the arugula, season with salt and pepper and toss gently. Using tongs, transfer the arugula to plates. Add the citrus fruits to the remaining dressing, season with salt and pepper and toss to coat. Top the arugula with the citrus and serve.

The salad can be prepared through Step 1 and refrigerated for up to 2 hours.

4 SERVINGS
TOTAL TIME 20 MIN

From Food & Wine Magazine

Posted by Rosa at 11:23 PM | Permalink | Comments (0)

Ingredients

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon molasses
Salt and freshly ground pepper
¼ cup extra-virgin olive oil
4 ounces mesclun greens (8 cups)
2 ripe mangoes, peeled and thinly sliced
4 ounces thinly sliced country ham or prosciutto

Directions

1. In a small bowl, whisk the vinegar with the mustard and molasses; season with salt and pepper. Add the olive oil in a thin stream, whisking until emulsified.

2. In a large bowl, toss the greens and mangoes with two-thirds of the dressing. Transfer the salad to a platter and top with the ham. Drizzle the remaining dressing over the ham and serve.

4 SERVINGS
TOTAL TIME 20 MIN

From Food & Wine Magazine

Posted by Rosa at 11:22 PM | Permalink | Comments (0)

Ingredients
2 cups plain nonfat yogurt, well chilled
2 cups pure pomegranate juice (fresh squeezed or bottled fresh), well chilled
2 large bananas, thickly sliced crosswise
Directions

In a blender, combine the chilled nonfat yogurt with the pomegranate juice. Add the sliced bananas and puree. Pour the smoothie into tall, chilled glasses and serve at once.

6 SERVINGS
TOTAL TIME 5 MIN

From Food & Wine Magazine

Posted by Rosa at 11:21 PM | Permalink | Comments (0)

Ingredients

3 C Long-Grain White Basmati Rice
8 C Cold Water
2 T Salt
½ C Vegetable Oil
2 T Plain Yogurt
½ teaspoon Ground Saffron Threads dissolved in 4 T hot water

T=Tablespoon

Preparing

1. Place the rice in a large container and wash it with lukewarm water.
2. In a large nonstick pot, bring 8 C of water and 2 T salt to a boil.
3. Add the rice to the pot and boil for an additional 6-10 minutes. Making sure to stir gently with a wooden spoon to loosen any grains that stick to the bottom. The rice is done when it rises to the top of the pot

4. Drain the rice in a fine-mesh strainer and rinse with lukewarm water
In a large bowl, whisk together 4 T of oil, 2 large spoons of rice, the yogurt, 1/2 C of lukewarm water, and 1 T of saffron water
5. Spread the mixture over the bottom of the rice pot. This forms the golden crust, or tah dig.
6. Gently mound the remaining rice, one large spoon full at a time, on top of the tah dig layer.
7. Cover the pot and cook the rice for 10 minutes over medium heat
8. Mix 1 C of cold water with 4 T oil and pour over the rice.
9. Sprinkle the remaining saffron water on top of the rice and cover it with two layers of paper towels to absorb the condensation and then with the lid. Reduce heat and cook for 50 minutes

Remove the pot from the heat and cool it before serving it.

6 SERVINGS
TOTAL TIME 80 MIN

Posted by Rosa at 11:17 PM | Permalink | Comments (0)

Ingredients

¼ cup pine nuts
4 six-ounce center-cut boneless pork chops, about 1 inch thick
Olive oil, for brushing
Salt and freshly ground pepper
4 firm nectarines, halved and pitted
2 tablespoons balsamic vinegar
1 tablespoon honey
½ small red onion, thinly sliced
1 tablespoon shredded basil

Directions

1. Light a grill. In a skillet, toast the pine nuts over high heat, stirring, until golden, about 4 minutes. Transfer to a bowl.

2. Brush the chops with oil and season with salt and pepper. Grill the chops over high heat, turning once, until cooked through, 10 to 11 minutes. Transfer to a plate; let rest for 5 minutes.

3. Meanwhile, brush the nectarines with olive oil and grill cut side down until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer; cut into 1/2-inch dice. Put the nectarines in a bowl and stir in the vinegar and honey. Add the onion, basil and pine nuts and season with salt and pepper. Serve the pork chops topped with the relish.

4 SERVINGS
TOTAL TIME 30 MIN

Recommended Wine:
A fruity, flamboyant Australian red like the 2002 Tintara McLaren Vale Shiraz or 2002 Grant Burge Barossa Vines Shiraz.

From Food & Wine Magazine

Posted by Rosa at 11:15 PM | Permalink | Comments (0)

Sopa de fideo is made of thin spaghetti-like pasta that you buy at the Mexican store but you can always substitute vermicelli broken up into 1 inch long segments. The soup has a delicate chicken and tomato broth and is usually garnished with freshly sliced avocado and queso fresco. I usually skip the garnishes.

Ingredients
2 Tablespoons vegetable oil
5 ounces dry fideo noodles
1/2 onion, chopped
2 tomatoes or 1/2 cup diced can tomatoes
2 garlic cloves minced
1/8 teaspoon ground cumin (optional)
3 cups chicken broth or about 2 teaspoons of chicken bouillon

Directions
Heat oil in a large skillet. Add onion and cook until transparent, then add the fideo and sauté, stirring occasionally, until golden brown.

Remove from heat. In a blender, liquefy garlic, cumin, salt and tomatoes. Return skillet to heat. Add liquefied mixture and simmer for five minutes. Stir in broth. Cover and simmer 20 minutes or until fideo is cooked. Add water, as needed, if sauce gets too dry.

Quick Version:
1. In a saucepan add oil and cook onion until translucent. Then add the fideo and sauté, stirring occasionally, until golden brown. Add the canned tomatoes and chicken bouillon with some water or chicken stock. Cover and simmer for 20 minutes or until fideo is cooked.

Posted by Rosa at 06:29 PM | Permalink | Comments (0)

Ingredients
1/4 pound baby arugula
2 tablespoons cilantro leaves
1/2 pound queso fresco or farmer cheese, crumbled (2 cups)
1 tablespoons fresh lemon juice
salt and pepper

Directions
In a medium bowl, whisk 1 tablespoon of lemon juice with the olive oil and season with salt and pepper. Add the arugula, cilantro and queso fresco and season with salt and pepper.

Posted by Rosa at 12:16 PM | Permalink

Ingredients
1 tablespoon extra-virgin olive oil
1 large garlic clove, halved
1 large shallot, minced
1 1/2 cups arborio rice (10 ounces)
4 1/2 cups warmed chicken stock
3 cups (1 lb ) frozen baby peas, thawed
1/2 cup grated Parmesan cheese
1 cup finely shredded mint leaves (optional)
Salt & Pepper

Directions
1. In a large saucepan, heat the oil. Add the garlic and shallot, cover and cook over moderately low heat until softened, about 3 minutes.

2. Add the rice and stir over moderately low heat until slightly translucent, about 2 minutes. Add 1 cup of the warmed chicken stock and cook, stirring, until nearly absorbed. Continue adding the stock, about 1 cup at a time, stirring until the stock is absorbed before adding more. Cook, stirring, until the rice is al dente and suspended in thick, creamy liquid, about 17 minutes total.

3. Discard the garlic and season with salt and pepper. Add the peas and cook just until heated through. Stir in the cheese and mint and serve.

SERVERS: 6

Posted by Rosa at 12:14 PM | Permalink | Comments (0)

Ingredients
1 1/2 cups basmati rice
2 1/4 cups water
1 teaspoon canola oil
1/2 cup shredded unsweetened coconut
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh ginger
1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips
1 medium onion, chopped
One 14-ounce can unsweetened coconut milk
1 cup chicken stock or canned low-sodium broth
1 1/2 tablespoons Thai green curry paste
1/3 cup plus 2 tablespoons coarsely chopped basil leaves
3 tablespoons minced cilantro
3 scallions, white and light green parts only, cut into 2-inch lengths
1/2 cup chopped dry-roasted peanuts
Sliced avocado and mango, for serving
Salt & Pepper

Directions
1. In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 minutes. Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes. Transfer to a plate and let cool.

2. In a large skillet, heat 1 tablespoon of the olive oil. Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes. Transfer to a bowl.

3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 minutes, until thickened. Add the chicken, 1/3 cup of the basil, 2 tablespoons of the cilantro and the scallions; simmer until the chicken is cooked through, 5 minutes. Season with salt and pepper.

4. Serving: Sprinkle coconut on the rice and transfer the chicken to another bowl. Garnish the chicken with the remaining basil, cilantro and peanuts. Serve the avocado and mango on the side.

Posted by Rosa at 08:19 PM | Permalink | Comments (0)

Ingredients

2 tablespoons extra-virgin olive oil
2 lbs skinless chicken thighs
1 cup white mushrooms, stemmed and sliced 1/4 inch thick
1 medium white onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup white wine vinegar
1/2 cup chicken stock or low-sodium broth
1 teaspoon chopped thyme
salt & pepper

Directions
1. In a large skillet, heat the olive oil. Season the chicken with salt and pepper and add them to the skillet. Scatter the mushrooms, onion slices and garlic around the chicken and cook over high heat until the chicken is browned on the bottom.

2. Turn the thighs over, stir the mushrooms, onions and garlic and cook until the chicken is browned on the second side, about 3 minutes longer. Add the vinegar, chicken stock and thyme to the skillet and simmer, scraping up the browned bits from the bottom of the pan. Reduce the heat to low and cook, turning the chicken once, until white throughout, about 7 minutes. Simmer over moderate heat until the sauce is slightly reduced and flavorful, about 1 minute.

Time: 30 min

Posted by Rosa at 10:35 PM | Permalink | Comments (0)

Ingredients
1 tablespoon extra-virgin olive oil
2 large garlic cloves, lightly crushed
6 ounces pancetta/bacon, cut into 1-inch squares
3/4 cup heavy cream
3 large egg yolks
1/3 Parmesan cheese, plus more for serving
3/4 cup fresh or thawed frozen baby peas
3/4 pound spaghetti
Salt & Pepper

Directions
1. Bring a large pot of slated water to a boil. Add the baby peas and cook just until tender, about 1 minute. Transfer the cooked peas to a bowl. Add the spaghetti and cook until al dente; drain.

2. In a large, deep skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic. Add the pancetta/bacon to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp, about 5 minutes. Transfer the pancetta/bacon to a bowl.

3. Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl. Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.

4. Return the pasta to the pot and add the cream mixture, pancetta/bacon and peas. Season with salt and pepper and toss until the sauce coats the spaghetti.

Posted by Rosa at 04:31 PM | Permalink | Comments (0)

Ingredients

* 1 chicken (3 to 3 1/2 pounds), quartered
* 1 tablespoon olive oil
* 1 1/2 teaspoons fresh or dried oregano
* 1 tablespoon lemon juice
* 1 tablespoon butter
* 1/3 cup crumbled feta cheese
* salt & pepper

Directions

1. Pre-heat over to 375º.
2. Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.
3. Cook the chicken until the breasts are just done, about 30 minutes and then remove the breasts and continue to cook the legs until done, about 5 minutes longer.
4. Return the breasts to the roasting pan and top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
5. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.

Posted by Rosa at 06:06 PM | Permalink | Comments (0)

We were suprised by how good this recipe is. Use at least three types of beans, such as string, wax beans and favas and add flat Romano beans, haricots verts, cranberry beans or limas. On our second try we added string beans and edamame and it came out just as good.

Ingredients
1 pound chicken cutlets, about 1/4 inch thick
Salt and freshly ground pepper
2 tablespoons canola oil
1 tablespoon fresh lime juice, plus lime wedges for serving
1 pound fresh fava beans, shelled
1 cup light coconut milk
2 teaspoons Thai green curry paste
1 cup low-sodium chicken broth
2 tablespoons Asian fish sauce
1 tablespoon sugar
10 basil leaves, plus more for garnish
1/4 cup cilantro leaves, plus more for garnish
1 small onion, thinly sliced
1 pound mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths
2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds
Steamed jasmine rice, for serving

Directions
Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice. Grill the chicken over high heat until browned and cooked through, about 21/2 minutes per side. Transfer the chicken to a carving board.

In a medium saucepan of boiling water, cook the fava beans just until bright green, about 2 minutes; drain and rinse under cold water. Working over a bowl, pop the beans out of their skins with your fingers.
In the same saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the 10 basil leaves and the 1/4 cup of cilantro and puree.

In a large skillet, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned. Add the green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the fava beans and simmer until just heated through. Season the stew with salt and pepper.

Slice the chicken cutlets crosswise into 1/2-inch strips. Ladle the stew into shallow bowls. Top with the chicken strips and garnish with basil and cilantro leaves. Serve with lime wedges and jasmine rice.

MAKE AHEAD The bean stew can stand at room temperature for up to 2 hours; rewarm before serving.

TOTAL TIME: 1 HR
SERVES: 4

From Food and Wine

Posted by Rosa at 06:17 PM | Permalink | Comments (0)