Plating Up Blog Banner Back Issues Sign Up For Our Free eNewsletter Subscribe to Maine Food & Lifestyle magazine Plating Up Blog Maine Food & Lifestyle magazine Maine Food & Lifestyle magazine Table of Contents Subscribe to Our Magazine About Maine Food & Lifestyle magazine Bits and Bites Press Page Send Email Plating Up Blog
« Previous | Next »

December 13, 2011

Peppermint Semifreddo

For those of you without an ice-cream maker, this recipe is a way for you to make a sophisticated frozen-dairy dessert without having to make the appliance purchase.

peppermintsemifreddorecipePeppermint Semifreddo
recipe and image from 101cookbooks.com

1/2 cup peppermint candies (divided), I like the vintage looking ones, and buy the ones made with natural dyes when I can find them.
3 large organic eggs, separated
1/2 cup granulated sugar (divided)
1/3 cup peppermint liquor
1 1/2 cups heavy cream, chilled

Start by putting the peppermint candies in a paper or plastic baggy – crush them into little chunks (not dust) with a rolling pin.

Now you are going to whip the cream. Pour all of the cream into a medium-sized bowl and whisk until soft, floppy peaks form – they should be lazy peaks, if they look pert and perky, you’ve gone too far. Place the whipped cream in the refrigerator until you are ready to use it.

Prepare an ice bath by filling an extra-large bowl with water and ice cubes. I don’t like to sacrifice all those perfectly good ice cubes so I usually throw a couple bags of frozen corn (still in the bag) into the water instead. Set the ice bath aside.

Set a large heatproof bowl over a pan of simmering water. You need to move quickly here, so have everything right on hand. Add the egg yolks and 1/4 cup of the sugar, and quickly start whisking – whisk until the mixture starts to pale, 30 seconds or so. Add the peppermint liquor and whisk like you’ve never whisked before until the mixture starts to thicken (somewhere between 30 seconds and 2 minutes depending on the heat). Quickly move the bowl from the stove and set it in the ice bath. Whisk the mixture until it is cool to the touch. Keep the pot of water simmering.

Take another heatproof bowl (you can use the one from your electric mixer if you’ve got one) and set it over the simmering water, whisk the egg whites and the remaining 1/4 cup of sugar. Start whisking, you want the sugar to dissolve and the egg whites to warm up a touch – the heat makes it easier to whip them. After a minute or so remove them from the heat and whisk the whites until they have glossy peaks – four or five minutes. They should be structured and stiff.

Time to put it all together: Gently fold the egg-whites into the egg yolk mixture. Pull the whipped cream from the refrigerator and fold that in as well. Add half the crushed peppermint candies, and fold in with as few strokes as possible. One of the reasons I add the peppermint candies in the end is because I don’t want them to stain everything pink. If you stir them too much you are going to get pink.

Spoon the mixture into serving glasses.

This dessert is rich in heavy cream, so I like to do tiny portions of it served in little vintage shot-shaped glasses. Just the right amount of sweet to end a meal without putting you over the top. Sprinkle with the remaining peppermint candies and place in the freezer until it firms up, an hour or so.

This recipe will make a dozen or so desserts, depending on the size of your glasses.

Posted by MF&L Staff on December 13, 2011 at 02:11 PM in Blogs & Sites, Entertaining, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

December 12, 2011

Zucchini Parmesan Crisps

Calorie-saving culinary connoisseur Ellie Krieger dishes up a seasonal snack solution that won’t result in those extra holiday pounds. Potato chips are full of grease, but these Zucchini Parmesan Crisps are light and healthy with just the right amount of salt. And, the zucchini almost turns sweet once baked – absolutely scrumptious! Try them out at home as a snack or side dish.

abv_recipes_20111203_0097-297

Zucchini Parmesan Crisps
Ellie Krieger

Cooking spray
2 medium zucchini (about 1 pound total)
1 Tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4 ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Preheat the oven to 450°. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with oil.

abv_recipes_20111203_0097-136

In a small bowl, combine the Parmesan, breadcrumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick.

abv_recipes_20111203_0097-175

Place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula, serve immediately, and snack away!

Serves 4.

abv_recipes_20111203_0097-182

Posted by MF&L Staff on December 12, 2011 at 01:26 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , , ,

December 11, 2011

Five Spice Chicken

This is homemade Chinese food that is very easy to prepare and tastes amazing!

picJaTlA0
image: food.com

Five Spice Chicken (Wu Hsiang Chi)
good-chinese-food.com

2½ pounds of chicken pieces
1/3 cup soy sauce
2 Tablespoons oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon crushed aniseed
1/8 teaspoon nutmeg
1/8 teaspoon cloves

Place chicken pieces in a dish. Mix all remaining ingredients above together and pour over the chicken. Cover and refrigerate, basting periodically, for at least 1 hour. Place chicken in an ungreased 13 x 9-inch baking dish. Brush marinade on chicken. Bake at 350° for 1 hour, basting twice more during baking.

Serves 6.

Posted by MF&L Staff on December 11, 2011 at 04:37 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , , ,

December 10, 2011

Brie and Roasted Garlic Appetizer

Quick, festive, great flavor combinations = a perfect party appetizer!

brie-appetizer_14
image: bakedbree.com

Brie and Roasted Garlic Appetizer
recipelink.com

2 whole garlic bulbs
1 (12-ounce) round Brie cheese, room temperature
1 (6-ounce) jar roasted red peppers or 2-3 whole roasted peppers, drained and cut in bite-sized strips (can use 2-3 home-roasted peppers)
Small bread slices of your choice (I’ve used French bread and miniature pitas)
Chutneys (optional)

Preheat oven to 375º.

If the garlic has several layers of skin, remove all but a couple (don’t peel it down to the cloves). Place the garlic on a baking sheet (or in a fancy garlic roaster if you have one) and bake for about 45 minutes or until cloves are soft.

Place the Brie in the center of a serving plate. Separate the garlic cloves and surround the brie with them.

Serve with the peppers and breads.

To eat, spread a bread slice with the brie, squeeze on roasted garlic and spread and top with a slice of roasted pepper or chutney.

Posted by MF&L Staff on December 10, 2011 at 01:24 PM in Blogs & Sites, Entertaining, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , ,

December 9, 2011

Maine Crabmeat Breakfast Pie

A very impressive breakfast or brunch casserole sure to please all. It is so full of flavor, and is great for office potlucks this time of year! Be prepared to hand out the recipe!

images

Maine Crabmeat Breakfast Pie
grouprecipes.com

8 large eggs
1 bunch chopped scallions
1 large chopped red pepper
6 ounces crabmeat
1 cup grated Swiss cheese
1 cup grated cheddar cheese
2 cups half-and-half
1 teaspoon salt
½ teaspoon freshly-ground black pepper
1 cup fresh bread crumbs

Butter a quiche pan. Beat eggs then mix all remaining ingredients together and add to eggs.

Pour into pan and bake at 350º until set. Cut into pie shaped pieces and serve hot.

Serves 8.

Posted by MF&L Staff on December 9, 2011 at 02:28 PM in Blogs & Sites, Food and Drink, Local Ingredients, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

December 8, 2011

Barley-Vegetable Chicken Soup

Fresh vegetables pair with hearty barley, chicken breasts, and sage for a warm-you-up meal. Best of all, you can prep and freeze this soup ahead.

550_R173154

Barley-Vegetable Chicken Soup
www.bhg.com
8 cups reduced-sodium chicken broth
½ cup regular barley
1 – 1¼ pounds skinless, boneless chicken breast halves, cut into ¾-inch pieces
1½ cups sliced celery (3 stalks)
1½ cups sliced carrots (3 medium)
½ cup chopped onion (1 medium)
¼ cup snipped fresh parsley or 2 Tablespoons dried parsley
1 Tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
¼ teaspoon ground black pepper
1 cup chopped green, yellow, and/or red sweet pepper
Fresh sage leaves (optional)

In a 4-quart Dutch oven bring broth to boiling; add barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes.

Add chicken, celery, carrots, onion, dried parsley (if using), snipped fresh or dried sage, and black pepper. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is no longer pink and vegetables are tender. Stir in sweet pepper and fresh parsley (if using). Cool.

Transfer mixture to freezer containers. Seal, label, and freeze for up to 3 months.

To serve, thaw in the refrigerator overnight (soup may still be a little icy). Place soup in a 4-quart Dutch oven. Cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. If desired, garnish with fresh sage leaves.

Serves 8.

Posted by MF&L Staff on December 8, 2011 at 01:32 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , ,

December 7, 2011

Cinnamon-Date-Pecan Rolls with Maple Glaze

These frosted sweet rolls make a delectable breakfast or holiday brunch offering.

pecan-rolls-ck-1673039-l

image: Becky Luigart-Stayner

Cinnamon-Date-Pecan Rolls with Maple Glaze
Laura Zapalowski, Cooking Light, November 2007

Dough:
1 teaspoon granulated sugar 1 package dry yeast (about 2¼ teaspoons)
¾ cup warm water (100° to 110°)
1/3 cup granulated sugar
3 Tablespoons butter, melted
½ teaspoon salt
1 large egg
3¼ cups all-purpose flour (about 14½ ounces)
Cooking spray

Filling:
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange rind
2 Tablespoons butter, melted
¾ cup chopped pitted dates
¼ cup chopped pecans, toasted

Glaze:
1 cup powdered sugar
2 Tablespoons Maine maple syrup
1 Tablespoon fat-free milk

To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in ¾ cup warm water; let stand 5 minutes.

Combine 1/3 cup granulated sugar, 3 Tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended. Lightly spoon flour into dry measuring cups; level with a knife.

Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 Tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.

To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 Tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a ½-inch border. Sprinkle dates and pecans over sugar mixture.

Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (½-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.

Preheat oven to 375°.

Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.

Yields 18 rolls.

Posted by MF&L Staff on December 7, 2011 at 03:22 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

December 6, 2011

Orange Ale Eggnog

There are as many different types of eggnog as there are people who love the drink. The recipe featured here is a refreshing rendition.

eggnog
image: janeausten.co.uk

Orange Ale Eggnog
from eggnogaholic.com

2 quarts orange juice, chilled
½ cup lemon juice
6 eggs
¼ cup sugar
¼ teaspoon cinnamon
¼ teaspoon cloves
1 quart vanilla ice cream
1 quart ginger ale, chilled
Nutmeg

Mix together 3 cups of the orange juice, the lemon juice, eggs, sugar, cinnamon, ginger, and cloves in a very large mixing bowl. Gently beat with a mixer or rotary beater. Stir in remaining orange juice; cover and refrigerate.

Just before serving, pour eggnog mixture into large punch bowl. Carefully scoop ice cream into bowl. Add the ginger ale. Blend all with wire wisk. Sprinkle with nutmeg.

Makes about 30 – ½ cup servings.

Posted by MF&L Staff on December 6, 2011 at 12:35 PM in Blogs & Sites, Entertaining, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

December 5, 2011

Appetizer Wreath Recipe

If you’re looking for an easy and fun appetizer to take to your holiday party, well here it is!

33021-732-mx

Appetizer Wreath Recipe
cdkitchen.com

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1 1/2 cup chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped red bell pepper
Celery leaves

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-inch circle on an ungreased 14-inch pizza pan. Bake at 375º for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small mixing bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.

Serves 16.

Posted by MF&L Staff on December 5, 2011 at 01:15 PM in Blogs & Sites, Entertaining, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , ,

December 4, 2011

Baked Orzo Ratatouille

“Eggplant is sautéed with zucchini, squash and tomatoes and seasoned with garlic, red pepper and balsamic vinegar. The oval pasta orzo provides a slightly crispy base as this modern day take on ratatouille is baked golden in the oven. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.”—from meatlessmonday.com

orzo_ratatouille

Baked Orzo Ratatouille
meatlessmonday.com

1 pound orzo
1 Tablespoon olive oil
1 yellow onion, diced
1 small eggplant, diced
1 zucchini, quartered and sliced
1 squash, quartered and sliced
3 cloves garlic, minced
2 Tablespoons balsamic vinegar
1 15-ounce can diced fire roasted tomatoes
½ teaspoon crushed red pepper flakes
Salt, to taste
¼ cup Parmesan cheese, grated
¼ cup fontina cheese, grated

Bring a large pot of water to boil over medium-high heat. Cook the orzo according to the package directions, or until it reaches al dente. Reserve ½ cup of the cooking liquid, drain and set aside.

In a large cast-iron skillet, heat 1 Tablespoon of olive oil over medium-high heat. Sauté the onion for 3-5 minutes, or until translucent. Add the eggplant and continue to cook, stirring occasionally, for about 5 minutes, or until the eggplant has begun to soften. Toss in the zucchini and squash and cook for another 3 minutes, or until the squash is tender.

Add the garlic, balsamic vinegar and tomatoes with their juices to the skillet. Season with red pepper flakes and salt to taste.

Turn the heat down to medium-low and allow the squash tomato mixture to reduce for a minute or two, until some of the tomatoes’ acidity has softened to preference. Add the cooked orzo and the reserved cooking liquid. Stir until everything is well incorporated.

Preheat the broiler and smooth the surface of the orzo mixture in the skillet. Cover the orzo ratatouille evenly with the Parmesan and fontina cheese. Place the skillet in the oven for about five minutes, or until the cheese has melted and begun to brown.

Serves 6.

Posted by MF&L Staff on December 4, 2011 at 05:47 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

December 3, 2011

Sunday Dinner Crockpot Pepper Steak

Pop these ingredients into your crockpot this morning, and all you have to make tonight at dinner time is a batch of rice. Easy and delicious Sunday dinner idea!

IMG_1936image:threeonfood.blogspot.com

Sunday Dinner Crockpot Pepper Steak
from cooks.com
1 (2 pound) round steak, cut in strips
1/2 cup flour
1 large onion, quartered
1 or 2 green peppers, cut in strips
2 or 3 carrots, sliced
1 29-ounce can tomatoes
1 15-ounce can mushrooms
Salt, pepper, and garlic powder
2 Tablespoons soy sauce

In a bowl, mix round steak, flour, salt, pepper, and garlic powder. Place meat and all remaining ingredients in crock pot on low setting 8-10 hours. Serve over rice.

Posted by MF&L Staff on December 3, 2011 at 06:25 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

December 2, 2011

Grand Marnier Hot Chocolate

Thick with cream, real melted chocolate, Grand Marnier and a hint of orange zest. You’ll get a pretty strong cup of hot chocolate with this recipe, so don’t let the innocent orange taste fool you.

Grand Marnier Hot Chocolate
image: maplespice.blogspot.com

Grand Marnier Hot Chocolate
from ask.com

1 cup half n’ half
2 cups milk
1/2 cup orange juice
6 ounces bittersweet chocolate, finely chopped
1/3 cup Grand Marnier

Heat half and half, milk, and orange juice until just boiling. In a mixing bowl, add about 2/3 cup of hot milk to the chocolate and whip smooth. Add the rest of the milk and whisk again. Simmer for around 2 minutes to reheat through. Add Grand Marnier and serve.

Posted by MF&L Staff on December 2, 2011 at 01:22 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

December 1, 2011

Cottage Cheese Dill Bread

The aroma of this bread while cooking is like no other—and it makes great croutons. Try it toasted and slathered with a cream cheese spread of your choice.

dill-bread
image: kitchenmisfit.wordpress.com

Cottage Cheese Dill Bread
G.M. Joachim, A Taste of It All: Celebrating the Mood of Food

1¼ cups warm water (105º)
1 Tablespoon active dry yeast
1 Tablespoon sugar
2 Tablespoons honey
3-3½ cups unbleached, all-purpose flour
2 cups bread flour
2 small shallots, finely chopped
¼ cup canola oil
2 Tablespoons dried dill weed
1 Tablespoon salt
2 eggs
1 cup low fat, small-curd cottage cheese

Egg glaze

Pour the warm water into a medium bowl. Sprinkle the yeast and the sugar over the surface of the water. Add the honey and stir to dissolve. Add 2 cups of the all-purpose flour. Beat hard with a whisk until creamy. Cover loosely with plastic wrap and let stand at room temperature until frothy—45 minutes to 1 hour. Meanwhile, sauté the shallots in the oil on moderate heat until translucent—about 15 minutes (do not allow them to brown or crisp). Set aside to cool.

In a large bowl or in a heavy-duty electric mixer fitted with a paddle attachment, pour the sponge and add 1 cup of the all-purpose flour, the dill, salt, eggs, cottage cheese, and cooled shallots with all of their oil. Beat with a wooden spoon, if by hand, or on low if using an electric mixer, until creamy, about 1 minute.

Add the remaining all-purpose flour and the bread flour, ½ cup at a time, until a soft, shaggy dough is formed. Turn the dough onto a lightly floured work surface and knead about 8 minutes, dusting with flour only one Tablespoon at a time, just enough to prevent sticking. The dough will be smooth and lightly springy to the touch.

Place the dough in a greased deep bowl. Turn the dough once to coat the top and cover bowl tightly with plastic wrap. Let rise at room temperature until just doubled in size, about 1 hour. Do not let the dough rise more than double at this point or it will collapse in the oven.

Turn the dough out onto a lightly floured work surface. Grease a baking sheet or two loaf pans. Without working the dough further, divide it into two equal portions. Shape each into the desire uniform shape. Place the loaves seam side down in the selected baking pan(s), leaving enough room between them to rise if placing them together on one surface. Cover loosely with a cloth. Let rise at room temperature until the dough is almost double in size, about 30 minutes. Do not over-rise.

Fifteen minutes before baking, preheat the oven to 350º. Brush surface of loaves with egg glaze made with 1 beaten egg yolk and 1 Tablespoon water. Using a sharp knife, make two or three diagonal slashes, ¼ inch deep, or an X if making round bread, across the top of the loaves. Allow bread to rise for another 15 minutes.

Bake for 45-55 minutes or until the loaves are golden brown and hollow when tapped. Remove loaves from the pan(s) immediately and place on a wire rack. Allow to cool completely before slicing.

Makes 2 loaves.

Posted by MF&L Staff on December 1, 2011 at 01:07 PM in Books, Food and Drink, Maine Authors, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , , ,

November 30, 2011

Coconut-Poached Mahi Mahi

To fill out this meal, toss a quick salad of shredded carrots, pineapple chunks, and raisins. Or mop up the flavorful coconut sauce with chunks or slices of baguette or focaccia.

This dish only takes about 20 minutes from start to finish, and is budget-friendly at about $2.56/serving.

l_R165891
image: bhg.com Continue reading “Coconut-Poached Mahi Mahi” »

Posted by MF&L Staff on November 30, 2011 at 01:28 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , , ,

November 29, 2011

Chicken-Citrus Salad

This time of year, fresh fruits are especially important in our diets. We need all that extra C as well as the zip for our taste buds they provide. This chicken-citrus salad is a healthy-tasty combination!

Chicken-Citrus Salad

Chicken-Citrus Salad
National Chicken Council

4 cups arugula
3 Tablespoons extra-virgin olive oil
1 Tablespoon fresh squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
3 cups shredded cooked chicken (such as rotisserie)
1 orange, zested and sectioned
1 grapefruit, sectioned
1 kiwi, peeled and thinly sliced
4 Tablespoons shelled salted pistachio nuts

Place the arugula in a medium sized bowl. Pour olive oil over and toss until all leaves are coated. Sprinkle with lemon juice, salt, and pepper. Toss until well combined.

Place chicken in a small bowl, add orange zest and combine well.

Place 1 cup of arugula on each of four dinner plates. Top with one fourth of the orange sections, one fourth of the grapefruit sections, and one fourth of the kiwi slices. Top with chicken. Sprinkle each salad with 1 Tablespoon pistachio nuts and serve.

Serves 4.

Posted by MF&L Staff on November 29, 2011 at 01:42 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

November 27, 2011

Flounder Florentine

This recipe for flounder florentine will make the entire family happy at dinner time!

Fish+Fillet+Florentine

Flounder Florentine
keepmecurrent.com

2 pounds chopped fresh spinach (or two 10-ounce packages of frozen spinach), cooked and drained
6 flounder fillets (about 1½ pounds)
3 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
1½ cups milk
Grated Parmesan cheese
Salt and freshly ground pepper

Preheat the oven to 350º.

Spread the cooked spinach on the bottom of a large, broiler-proof baking dish.

Arrange the fillets on top. Melt the butter in the top of a double boiler. Add the flour and stir to blend. Slowly add the milk, stirring to a thin, white sauce consistency.

Add enough Parmesan for a medium-thick consistency, stirring until smooth. Season with salt and pepper. Pour the sauce over the fish.

Bake for 20 minutes. Turn on the broiler and broil for an additional 3-5 minutes to brown lightly.

Makes six 1-fillet servings.

Posted by MF&L Staff on November 27, 2011 at 04:12 PM in Blogs & Sites, Food and Drink, Local Ingredients, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

November 26, 2011

Crock Pot Ruby Chicken

This crock pot chicken recipe couldn’t be much easier, or more delicious!

exps26844_CFT960483D27A
image: tasteofhome.com

Crock Pot Ruby Chicken
momswhothink.com

2 pounds chicken pieces
1 medium onion, chopped
2 Tablespoons olive oil
2 teaspoons salt
1 teaspoon pumpkin pie spice
1 6-ounce can orange juice, concentrated
2 teaspoons grated orange peel
1 pound whole cranberries
1 cup sugar

Night before: Chop onions, thaw orange juice and chicken, measure spices.

In the morning: Add ingredients to crockpot. Cook on low 8-10 hours, till done. Serve over hot cooked rice.

Serves 6.

Posted by MF&L Staff on November 26, 2011 at 01:02 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , ,

November 24, 2011

Leftover Turkey Croque Monsieur Sandwich

Using your favorite leftovers from your turkey day meal, there are many ways to create new dishes for your family to enjoy. Ricky Eisen, President and Owner of Between the Bread, has crafted an original recipe for a Leftover Turkey Croque Monsieur Sandwich.

lrg_2675
image by Jonathan Gregson, from jamieoliver.com

Leftover Turkey Croque Monsieur Sandwich
Ricky Eisen, Between the Bread

2 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
2 cups hot milk
1 teaspoon of salt
1 pinch of ground black pepper
12 ounces of any yellow cheese, grated (5 cups)
16 slices of white sandwich bread, with the crusts removed (optional)
Dijon or spicy mustard
8 ounces of turkey (light or dark), sliced thin
Leftover bread stuffing
Cranberry sauce

Preheat the oven to 400º. Melt the butter over low heat in a small sauce pan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, ½ cup grated yellow cheese.

Toast the bread.

Lightly brush half the toasted breads with mustard, add a slice of turkey to each, and sprinkle with half the remaining cheese.

Add a spoonful of stuffing & cranberry sauce to top and spread in layers keeping the top flat. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining cheese, and bake the sandwiches until lightly browned. Serve hot.

Posted by MF&L Staff on November 24, 2011 at 05:45 PM in Blogs & Sites, Food Traditions, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , , , ,

November 21, 2011

Roast Turkey with Black-Truffle Butter and White-Wine Gravy

“When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. “It’s a cheap shot,” she admitted, “but it’s damn delicious.” We all agreed—it’s the best turkey most of us have ever tasted. The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkey’s meat and crisps its skin during a high-heat roast. For this splendid centerpiece, a nuanced French shallot-wine sauce is just the thing.” -from Gourmet magazine, November 2008

photo by: John Kernick
350565
Continue reading “Roast Turkey with Black-Truffle Butter and White-Wine Gravy” »

Posted by MF&L Staff on November 21, 2011 at 03:38 PM in Blogs & Sites, Entertaining, Food Traditions, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , , , ,

November 16, 2011

Warm Caribbean Rice Salad with Chicken and Almonds

A healthy version of comfort food! Delicious and chock full of good for you vitamins and nutrients.

2164_tmb

Warm Caribbean Rice Salad with Chicken and Almonds
recipe courtesy of the almondboard.com

1/2 cup slivered almonds
1 1/2 teaspoons extra light olive oil, divided
2 6-ounce chicken breasts, boneless, skin on
4 cups spinach, washed and stems removed
1 cup orange segments
1/4 cup chopped cilantro

Dressing
1/2 cup finely chopped sweet onions
1 Caribbean or jalapeño chili, seeds removed and finely chopped
1 teaspoon jerk seasoning
1 1/4 cups orange juice (divided into 1 cup and ¼ cup)
1 teaspoon arrowroot
1/4 teaspoon salt
1/2 teaspoon grated orange zest
Yellow Rice with Cilantro (recipe below)

Heat a large skillet on medium-high. Add almonds and cook, stirring, until they turn gold. Tip into a bowl and set aside. Heat half of the oil in a skillet and cook the chicken breasts, turning several times, until almost cooked through, about 15 minutes. Remove to a hot plate and cover to finish cooking. While the chicken is cooking, make the yellow rice (instructions below) and dressing.

To make the dressing: Heat the remaining oil in a saucepan. Add the onions, chile, and jerk seasoning and cook, stirring, until wilted and translucent but not brown, 5 minutes. Pour in 1 cup of the orange juice and boil to reduce about 5 minutes. Combine the arrowroot and remaining orange juice and stir into the sauce to thicken. Add the salt and orange zest. Remove the skin from the chicken breasts and cut chicken into bite-size pieces. Toss the chicken, orange segments, half of the toasted almonds, cilantro, and spinach together. Add the hot rice and dressing, and toss again to mix thoroughly. Serve topped with the remaining toasted almonds.

Yellow Rice with Cilantro
2/3 cup long grain white rice
1 1/3 cups water
1/4 teaspoon saffron threads or a pinch of powdered saffron
1/4 teaspoon salt
1/4 cup chopped cilantro

Combine the rice, water, saffron, and salt. Cover and bring to a boil. Reduce the heat to very low and cook 10 minutes or until the rice is tender and the liquid is gone. Set aside with the lid on for 5 minutes. Fluff with a fork and stir in the cilantro.

Tips: Roasted whole or slivered almonds give a whole different kind of crunch to green salads. They combine perfectly with broccoli salad, salads with pears, and any kind of spinach salad.

Salsa idea: Combine 1 cup orange segments, 1/4 cup roasted, slivered almonds and 1/4 cup chopped cilantro. Scatter over broiled white fish, pork chops, or chicken breasts. If you’re serving the yellow rice separately – it’s terrific served with grilled chicken, fish, and pork – just add 1/4 cup of roasted, slivered almonds for flavor, texture, and extra vitamin E.

Posted by MF&L Staff on November 16, 2011 at 01:56 PM in Blogs & Sites, Food and Drink, Recipes | Permalink | Comments & Trackbacks (0)

Technorati Tags: , , , , ,

« Previous | Next »