Menu: 2nd Week in November 2009
The weather is getting cooler in my area, and I see a definite shift in my pallate as well. Hearty food, that warms the body and soul tend to be more appealing now. I don’t like that it is getting darker earlier, but I love the feeling of cooking with lights on inside- I feel cozy! I want to eat near the fireplace in my pajamas (even though it is only 6:00). I have been inspired by other blog friends to try their delious recipies- so this week there are 3 featured recipies from blogs I visit often. It is like having the best and biggest cookbook at my fingertips! Thanks to them all! I hope you are inspired to cook something cozy for your family this week.
Mashed Cauliflower Potato
Green Beans Sauteed in Garlic Oil
Recipe: Chicken Parisian
4 boneless chicken breasts
1 pkg. Borsin Cheese
4 slices of good deli Ham
Thaw pastry according to directions. (Must be done ahead)
Pre heat oven 400 degrees.
Individually pound chicken breast between plastic wrap or in an unsealed freezer bag until 1/2 inch thick.
Spread cheese evenly on each piece of chicken and top with 1 slice of ham. Roll up chicken starting at short end.
Open 1 piece of pastry, and roll to even out. Cut into 4 rectangles. Center chicken on pastry with seam side down. Fold pastry around chicken and seal seams with a little water.
Make an egg was by whisking egg with a little water and brush on puffed pastry. Place on a greased baking sheet, seam side down and bake for 25 minutes or until pastry is golden brown. Serve immediately.
Recipe: Mashed Cauliflower and Potato:
Frozen bag of cauliflower
1 lg. boiling potato. peeled and cubed into small pieces
Bring a pot of water to a boil. Add salt. Add cauliflower and potato cubes and bring to a slow boil.
Boil until very fork tender. Drain.
Add milk and butter just like making mashed potatoes.Whip with a hand mixer. Add salt and pepper to taste. These are delicious!
Pan Seared Scallops (See upcoming blog- Thrus. Nov 12, 2009)
Arugula Salad with Pine Nuts, Parmasan Cheese and Lemon Vinaigrette
Recipe: Arugula Salad
1 bag baby Arugula
3 TBS toasted pine nuts
3-6 TBS shaved parmasan cheese
Lemon Vinagrette, recipe below
Combine all ingredients in a bowl. Toss with dressing and serve immediately. Very YUMMY!
Juice of 1 lemon
1/4 cup good olive oil
1/2 tsp mustard
dash of salt
Put all ingredients in a jar and shake.
Slow Cooker French Onion Soup
Baby greens, Toasted Pecans, Bleu and Pears with Poppyseed Dressing
Recipe: The Easiest (and best) French Onion Soup*
8 large yellow onions, Make sure to use YELLOW ONIONS
2 TBS olice oil
1 1/2 TBS sugar
1 1/2 TBS salt
3 cans Campbell’s Double Strength Beef Broth
4 cups chicken broth
1/2 cup good white wine, dry sherry or Marsala
1 dried bay leaf
6 sprigs thyme, tied with kitchen twine
1 baguette, cut into 1/2 thick slices
1/2 shredded Gruyere cheese for EACH serving
Combine oil and butter in slow cooker on low- put on lid and melt butter. While butter is melting, peel and slice onions into half-moons and slice thin. Add to slow cooker when the butter is melted. Add sugar and salt and toss to coat. Cover and cook on low for 10-11 hours. They will cook down to a fracton of their former vollume and most of the liquid will evaporte. If convenient stir once or twice during cooking, so they cook evenly.
Add broth, wine, bay leaf and tyme to slow cooker and cook on low for 1-2 hours.
Meanwhile, preheat oven to 350 degree. Put baguette slices on baking sheet and toast for 10-15 minutes until dry. Increase oven temp. to 400 degrees.
Put soup in ovenproof bowl, leaving room to put baguette on top. Put cheese on top of baguette.
Put bowl on baking sheet and bake until cheese is melted and brown, 10 minutes.
* I make this the day before, because of the long cooking time and serve it in the next day or two. It tastes better if flavors are melded together.
Serve with salad.
Steamed Artichokes with Aioli
I am featuring a wonderful recipe by my friend Gail at Faithfulness Farm for Stick Bones- these look insanely delicious! http://faithfulnessfarm.blogspot.com/2009/11/tasty-tuesdaytempt-your-tummy.html
Zucchini and Potato Latkes
Pecan Crusted Tilapia
I made these when my garden was profuse with zucchini and I froze them. They are fantastic! I server them with a little sour cream. I know my grocer still carries zucchini. I got this recipe for a blog called “Smitten Kitchen”. Consistantly great food.
Herb infused Turkey Thighs ( Thanksgiving dry run for a new way to roast turkey)
1 bag of Coslaw
1/2 onion, finely chopped
1 bag thin egg noodles
1 TBS vegetable oil
Salt and Pepper
Boil water in large pot. Add salt and and 1 bag of thin egg noodles. Cook until tender and drain.
Meanwhile, add oil and butter to pan and add onions and coslaw. Salt and pepper to taste. Cook until tender and slightly browned, 10 minutes. Add noodles and cook an additional 5 minutes.
Plate and add a dollop of cottage cheese. Serve immediately.
Garlic Sauteed Spinach
Potatoe Daphinious (Scalloped Potatoes) recipe from Mari at Once Upon A Plate, these potatoes look over-the-top sensational! And her pictures are food for your eyes! http://onceuponaplate.blogspot.com/2009/11/potatoes-daphinois-scalloped-potatoes.html
Recipe: Garlic Sauteed Spinach:
1 TBS oil
1 TBS butter
1 large bag fresh spinach, spines revoved
2 cloves garlic, quartered
Salt and pepper
Heat oil and butter in large frying pan over medium heat. Add garlic and sautee for 2 minute. Remove.
Add Spinach and cook. Spinach will cook down very quickly. When wilted, it is ready to serve. Salt and pepper to taste.