In the kitchen with Nick ...

Who knew Guacamole could be so easy (and tasty)?

2012-02-05T01:21:00.000-08:00

I must confess that I've never made Guacamole before. It has always been so convenient for others to make or bring to a party that it never really crossed my mind to do it myself; however, the other day there were two nice sized Avocados staring at me in the face on the kitchen counter, perfectly ripe, not too soft, not too hard. The mood struck me to prepare one of them sliced with a drizzle of my Dijon vinaigrette, along with a couple slices of crusty French bread. Stopping short of running the knife though the peeling, I decided, since I had nothing better to do, to come up with a recipe for Guacamole, my way. And so I ventured into uncharted territory and began to gather my ingredients, creating the recipe along the way. Here's what I came up with:

2 large Avocados (firm but ripe)
3 cloves of garlic (crushed and finely chopped)
1/2 large onion (finely chopped)
1/4 cup of fresh finely chopped parsley
2 tablespoons of Pimientos
2 tablespoons of bottled sweet red chili pepper sauce
1 green onion (finely chopped)
2 tablespoons of olive oil
Juice from 1/2 lemon
Salt and pepper to taste

Cut each Avocado in half, remove the pits, and carefully remove the meat from the shell with a spoon into a bowl. Set the shell halves aside. Using a fork, mash the avocado meat and pour the lemon juice in, stirring well so that ingredient is well incorporated. Now add the sweet chili sauce, green onion and parsley and stir. Set aside.

Using a saute pan, heat the olive oil over medium heat. Saute the chopped onion, garlic, and pimientos until onion is softened and translucent. This usually takes about 5 minutes. Remove from heat and allow to cool.

Once cooled, add sauteed mixture to the avocado and mix thoroughly. Add a couple pinches of salt and pepper and taste for correct seasoning.

With a spoon, return the avocado mixture to the shells, cover tightly with plastic wrap, and refrigerate for about an hour. Serve 1/2 avocado per person along with chips and a spoon. You may just want to use the spoon alone. This recipe is absolutely delicious and works great as an appetizer or snack for the Sunday ball games. I think I finally made my first Guacamole - or at least my version of it.

Presentation goes a long way to making simplicity elegant

2012-01-18T02:18:00.000-08:00

You can take simple ingredients that are easy on the wallet and transform them into an elegant dish simply by how you choose to place them on a dinner plate. Presentation plays a most important role in the appeal and impressions you will make on your guests.

Although the sense of smell is the first recognition of what may soon present itself at the dinner table, sight is the affirmation of whether or not the nose was correct in its assumption. After all, most of us get the first taste of a meal with our eyes; hence the phrase, "we eat with our eyes". The food industry spends millions each year making everything from junk food to gourmet items look appealing and enticing enough for you to go out and purchase those products. Careful attention is paid to how foods are placed, the quantity plated, and color. Our eyes gloss over the professionally edited photos and the imagination of how good the food pictured must taste. The nose is nowhere to be found.

A case in point, the dinner plate pictured above was by no means shot by a professional photographer, nor was the editing performed beyond the average reader's capabilities; however, pay close attention to the ingredients, quantity, placement, and color. The ingredients are simple and limited to 3 or 4 including sauce. Next, you see the plate is not filled to overflowing. As far as elegance in the beholder's eyes are concerned, less is more. Notice how the food has been plated, with some items overlapping, others placed in different areas of the plate, in this example, the baby potatoes. There are no rules that say all like items have to be grouped together. Also notice there is no overabundance of sauce, just enough to compliment the flavors of the main ingredients. Finally, color provides the final touches and accents to the dish, giving the presentation dimension.

The baby green beans are steamed for about 7 minutes and gently tossed with butter (cost approx. $0.80 per serving.

The baby Yukon Gold potatoes are lightly boiled for 20 to 25 minutes, 4 to 5 per person (cost approx. $1.00 per person @ $3.99/lb. and are about 1 inch diameter).

The meatball (top round beef, Italian sweet sausage, parsley, garlic, egg, salt, pepper, and a bit of bread crumbs (1 level teaspoon per meatball) and is sauteed in olive oil over medium high heat until browned, then pan is place in a 350 oven, baked for another 30 minutes. Each meatball is approximately 3 inches in diameter and is 3 oz. (approx. cost $1.10 per person).

The sauce is a simple sauce made from the pan drippings of the finished meatballs. Meatballs are removed from pan, then pan is deglazed with a bit of red wine and beef broth in equal portions and reduced by half, using burner setting at medium, then medium low. Once reduced, add a level teaspoon of tomato paste, salt and pepper to taste. Remove from heat and stir in 2 tablespoons of butter until melted and sauce has thickened (approx. cost $0.55 per person).

The cost for a dinner of 4 comes to approximately $3.45 per person and another 30 cents for sundry items like butter and spices. At $3.75 per person, this simple dinner, well presented, not only exudes elegance, but at a bargain price and your guests won't even know.

Remember, presentation is very important here as it can make a world of difference. But isn't that true for other things in our lives, the way we wear our clothes and decorate our homes? The word here is style - at a bargain!

A most colorful salad dedicated to my Aussie friends

2012-01-14T01:48:00.000-08:00

OK, so tomatoes are a fruit, correct? And we all know that kiwis are a fruit as well, correct? What if the two of them met each other in a most unlikely venue, say a salad? And let's say that these silly little capers decided to butt in and mix things up. Before you knew it, there was a flavor party brewing, somebody said Happy New Year, and confetti parsley came raining down on all of them.It wasn't long til they were drenched by Miss Virgin Olive Oil and and a new beau, Monsieur Balsamic. It need not be said that it would certainly be a fun time to be had by all!

Well, once you get your first mouthful of this wonderful salad recipe, your taste buds will certainly be screaming "Party Time"! The combination of flavors simply play well together with the blend of sweet from the kiwi, the mild acidity of tomatoes, and the tartness of the capers, all complimented by the sweet balsamic. A good quality olive oil simply ties everything together in a bouquet of aromas that will make you think it's summer again in the North and a reaffirmation that it really is summer in the South.

This salad works perfectly well as an appetizer, entree, or just an afternoon snack accompanied by a slice of garlic and rosemary bread and a nice flute of champagne. From Aussies to Yankees, this will surely please the palate!

A Sauerkraut like no other!

2012-01-02T01:11:00.000-08:00

Although Sauerkraut is a very German dish, this preparation is certainly out of the norm; however, it is guaranteed to delight all guests, even those not too keen on the dish. By all means, try it before you decide. It's a wonderful preparation! This can be prepared while your pork roast is in the oven.

1 package of Sauerkraut (please, no canned stuff!)
1/4 lb. of bacon, cut in 1/2 inch slices
3 cloves of garlic, finely chopped
3 tablespoons of tomato paste
1/2 cup of vegetable broth
1/2 teaspoon of pepper
3 pinches of salt
2 pinches of sugar
2 tablespoons of chopped parsley

Begin by thoroughly rinsing your Sauerkraut over cold running water. In a large sauce pan, saute the bacon over medium heat until cooked. Now add the garlic and continue to cook for a couple minutes taking care not to burn the garlic.

Now, add the vegetable broth and deglaze the pan. If you find you need a bit more liquid, just add another 1/2 cup. Lower heat to medium low and stir in the tomato paste, salt, pepper, and sugar. Blend well. Once sauce begins to bubble, add the Sauerkraut and stir well until it is completely incorporated into the sauce. Set heat to low and simmer for about 15 minutes. As a final touch, add the parsley and lightly toss with a fork. Serve hot alongside pork roast and mash potatoes.

German New Year's Dinner to bring luck in 2012

2012-01-02T00:27:00.000-08:00

Braised Pork Roast in beer and sherry, Butter Mash Potatoes, Sauerkraut with bacon in a tomato garlic sauce, and Sauteed Carrots, not just your run of the mill dinner feast for the holidays; however, for the millions with German heritage, it is a meal taken seriously on the first day of the new year, assuring good luck and plenty for the coming twelve months.

If you've allowed January 1st to go unnoticed, fear not, there is always next year. Furthermore, it is never too early to start planning for your next good luck feast. We begin with our Braised Pork Roast slowly baked in its juices, beer, and sherry.

3 to 4 lb Pork Roast
1 medium onion, coarsely chopped
4 garlic cloves, smashed and chopped
16 oz. bottle of beer
8 oz. of dry Sherry
1/2 teaspoon of cracked black pepper
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
3 tablespoons of fine grain mustard (German)
2 tablespoons of butter
2 tablespoons of vegetable oil
1 tablespoon of cornstarch

This may seem like quite a long list of ingredients for Pork roast; however, you are also going to make the sauce that will accompany the roast. Start with a pan large enough to accommodate the roast with a lid over it. Over medium high heat, add the vegetable oil and brown your roast on all sides. Remove roast from pan and set aside.

Bring temperature down to medium and saute your onions and garlic until translucent. You may add a bit more oil if needed. Next, add the dry Sherry and deglaze the pan. Once deglazed, add the salt and pepper and stir well. Now add the beer and bring liquid to a boil. Reduce heat back to medium and continue to cook until liquid has reduced by 1/3.

With the garlic powder, sprinkle on all sides and return to the pan. Cover tightly with a lid and transfer it to a 400 preheated oven. Bake covered at 400 for about 15 minutes, then reduce heat to 350 and bake for approximately 1 1/2 to 2 hours.

Once your pork roast is ready, remove it from the pan and set on a cutting board to rest. While meat is resting, prepare your sauce. Set pan over medium heat and add the mustard. Stir well until blended. Add a few tablespoons of hot water to the cornstarch and stir until well dissolved. Now add it to the sauce and stir. Sauce should begin to thicken. Bring sauce to a light boil and continue to cook for about 5 minutes over low heat. Remove pan from heat and add your butter. Stir well until butter has completely melted into the sauce. Your sauce is now ready.

Slice the pork roast into 1/2 inch slices and present them in a large serving platter, slices slightly overlapping. Spoon a bit of the sauce down the center of the presentation and save the rest into a bowl for table side. This roast should serve 6 to 8 dinner guests. Serve hot alongside mash potatoes, carrots, and sauerkraut. Recipes and prep directions follow below.

A Sauerkraut like no other!

Simply incredible Mash Potatoes!

The first thing you will probably notice with this preparation of Mash Potatoes is, "oh my god, all that butter!" Stop and think about it tho, you're serving up to 8 people, so it really doesn't come to more than what you would put on a baked potato and you don't think twice about 2 or 3 pads of butter on that, do you? Trust the preparation, you won't regret it. You will have incredibly velvety and buttery mash potatoes without that bland and watery taste.

4 to 5 large Russet potatoes, peeled & halved
1/2 peeled medium parsnip
1 1/2 cubes of butter (12 tablespoons)
1/2 cup of heavy cream
1 egg yolk
1/2 teaspoon of cracked pepper
1/2 teaspoon of salt
1 teaspoon of Dijon mustard
1/4 cup of grated fresh Parmesan

In a large pot, add the potatoes and parsnip and fill with water until completely immersed. Bring to a rolling boil and cook until potatoes are tender but not mushy. A fork should pierce the potato and when lifted out of the water, the potato will fall back in after a couple of seconds. Immediately remove potatoes from the water and into a waiting bowl.

Pour water out of the pan and return it to the heat, reduced to low. Add the butter and cream and allow butter to completely melt. Add the Dijon mustard, salt and pepper and stir. Now add the egg yolk and blend it into the liquid. Don't allow the liquid to come to a boil. Remove from heat if needed. Using a knife, cut up the potatoes and parsnip in the bowl and transfer to the pan with the liquid.

Using a hand blender, beat potatoes on low for about 30 seconds, then on high. Add the Parmesan cheese and continue to beat on high for another minute or until potatoes are smooth. Taste for flavor and add a couple more pinches of salt if needed. Serve hot alongside the pork.

The carrots are easy to prepare. Simply use thin long carrots and saute over medium high heat with a bit of olive oil for about 5 minutes. Add 1/4 cup of vegetable broth and 2 tablespoons of butter, salt, and pepper, cover and reduce heat to low. Cook for another 4 to 5 minutes until just tender.

Braised Dijon Duck

2011-12-25T15:10:00.000-08:00

Braised Duck is so simple to prepare that in less than two hours you can have an entree that your most discriminating guests will be glowing with amazement. The flavors you get from braising fowl are incredibly savory and rich. The meat is tender and simply falls off the bone and is so succulent. Prepare in the Dijon style and you will be hitting this out of the ball park.

As a rule, you can count on one duck (approximately 5 lbs.) to serve 4 people. Accompanied by baby French Haricots Verts and small sauteed Yukon Golds and you will have an entree that is fit for any holiday or special occasion. The following ingredients should be on your shopping list:

1 Young Duck, approx. 5 lbs., cut up (see below)
1 small onion, coarsely chopped
3 cloves of garlic, finely chopped
1 cup of dry white wine
2 cup of chicken stock
1/2 cup of water
1/2 teaspoon of white pepper
1/2 teaspoon of salt
Several pinches of garlic powder
2 tablespoons of Dijon mustard
2 tablespoons of butter
1 tablespoon of cornstarch

With the whole duck before you, it's time to cut it up so that you have 4 main parts, 2 breasts and 2 thigh and leg combinations. the remainder of the parts will be used to create your stock. Most packages of whole duck will come with the neck, heart, and liver. All these parts will also be used for your stock.

Begin by laying the duck breast side up on a cutting board. With a sharp knife, begin by separating each thigh from the body. Cut along the side until you reach the bone/joint connection to the chest and with your hands, push back until you see the joint. With your knife, cut between the two joints and separate the thigh. Cut away any excess skin that hangs from the thigh and leg and set aside. Repeat the process for the other thigh/leg combination. Important, do not separate the leg and thigh as you want those to remain as one piece.

Next, with your knife, cut along the breast bone that separates each breast. Cut straight through. Spread the chest open and cut through the ribs as close as you can to the back bone. You now have two breasts separated. Do NOT debone the breast, but make sure again that excess skin that hangs out is cut and set aside.

Set the 4 pieces on a cutting board and pat dry. Sprinkle a bit of garlic powder on both sides of each piece.

Gather together all the unused parts - neck, excess fat, backbone, liver, and heart. Heat a large frying pan over medium high heat. Be sure to spray it with a bit of cooking spray, but don't add any oil or butter to the pan. The duck parts will produce plenty of that. When pan is heated, add all the unused parts and saute for about 15 minutes until nicely browned on all sides. Be sure to flip the pieces every 5 minutes and to watch so that bottom of pan doesn't burn.

Once browned, remove pieces from the pan and pour the duck fat into a heat resistant bowl. Set aside. De glaze the pan with a cup of chicken stock. Add another half cup and reduce heat to low and return the pieces to the pan. Cover and allow to simmer for about 20 minutes.

Now prepare for sauteing the breasts, thighs, and legs. You probably are wondering about the wings, still attached to the breast. Well, go ahead and cut the tips off to the first joint and discard. The other two parts of the wing can stay attached to the breast. Or you can completely separate the wing from the breast and prepare along with the other parts. Gather another large frying pan and spray it with cooking spray and add a few tablespoons of the duck fat you had set aside. Heat the pan over medium high heat and add the breasts, thighs, legs, and wings skin side down to the pan. Saute until skin is golden brown, usually about 7 minutes or so, just keep an eye on it. Turn pieces over and continue to saute for another 5 to 7 minutes.

When all sides are golden brown, remove all from the pan and pour excess duck fat into a heat resistant bowl. De glaze the pan with the white wine and the remainder of the chicken stock. Add the onions and garlic, along with the white pepper. Now, remove the pieces from the OTHER pan and pour the stock into the second pan. Stir well and then add the breasts, thighs, legs, and wings back in. Turn them several times to coat all sides. Reduce heat to just above low, cover, and braise for about 90 minutes or until the meat is tender. About every 15 minutes, turn the pieces over.

When meat is ready and tender, remove them from the pan onto a waiting plate. Bring the heat back up to medium. In a glass, add the cornstarch and water together and stir until cornstarch is well diluted. Set aside. Lower temperature as soon as a slow boil returns. Now add the Dijon mustard to the pan and stir until mustard is well blended. Slowly add the cornstarch and water to the stock and stir. Watch as the stock begins to thicken. When it thickens to the point that it can coat a soup spoon, the sauce is perfect.

Remove the pan from the heat and add your butter. Stir until butter is well melted into the sauce. Now taste for proper flavor. Add some of the salt as needed. To serve, place a serving portion of the duck on a plate and spoon some of the sauce over. You may sprinkle a bit of fresh chopped parsley over the portion as a final step if you want. Be sure to serve hot with your choice of side dishes. Enjoy!!

Blueberry and White Chocolate Cheescake and a piano

2011-12-23T02:22:00.000-08:00

Pure and simple to make, Blueberry Cheesecake is one of the tastiest cheesecakes to come out of my kitchen. This was a last minute recipe, I had no intention of making dessert on this evening; however, I had some blueberries left in the fridge, a cup of Ricotta that I didn't want to go bad, and two packages of cream cheese that was just lying around for spreading on toast or bagels. Checking the pantry, I noticed what was left over from a package of white chocolate chips. Eureka! Why not do a cheesecake? And that's how it all started.

It was cold outside and a fog was settling in over the river, slowly fading the city lights and obscuring all but the pillars of the bridges as they disappeared into the dark and still water. As I watched the city becoming obscured before me, I tickled the ivory keys of the piano, hoping the scene would provide the inspiration to compose a new song. Nope! It was cheesecake night and the song would have to wait, remembering what I found waiting for me in the kitchen.

I pulled myself away from the piano and gathered all the ingredients I needed from the fridge and pantry and proceeded to compose with food. It was late and a fleeting thought crossed my mind, "do I really want to undertake this endeavor at 11:00 at night?" I was at the point of no return, all the parts of the puzzle lay before me on the kitchen counter top ...

The 2 packages of cream cheese
The cup of Ricotta cheese
The two eggs
The 1/2 cup of heavy cream
The cup of fresh blueberries
The 2/3 cup of white chocolate chips
The 3 tablespoons of flour
The 1/3 cup of sugar
The tablespoon of vanilla extract
The package of ready made pie crust

...It would have taken me as much time to change my mind and put all the ingredients away as it would to prepare the cheesecake. And so I continued.

I preheated the oven to 450 and grabbed an 8 or 9 inch spring form pan. At this point, one inch doesn't make a hell of a lot of difference, I thought. I sprayed the sides and bottom of the pan with baker's spray; however, you probably would use some butter. Either way would work fine. Then I got into arts and crafts and cut a circle the size of the pan bottom out of a sheet of parchment paper and sprayed that as well. I laid it on the bottom of the pan. I then rolled out one sheet of the ready made pie crust and carefully set it in the pan, certain to make sure the bottom was well covered as were the sides. I then placed the pan in the oven for about 12 minutes.

While the pie crust was baking, I placed all the ingredients, except the blueberries, into a large bowl and using a hand mixer, began to blend everything together until smooth. Using a spatula, I carefully folded the blueberries into the mixture making sure they were evening mixed throughout. I set the the bowl aside and checked the oven to see the progress of my crust. It was time to remove it and allow it to cool.

I reduced the oven temperature to 350. Once the crust was cooled, which took about 15 minutes, I slowly poured the cheesecake mixture into the pie crust, making sure the bottom was evenly covered. I grabbed a sheet of foil and covered the outside bottom and sides of the pan and returned it back to the oven. It was going to bake for about 60 minutes until ready. I knew that I would need to check back at about 45 minutes to see the progress to make sure it was not burning. But everything was going to be OK.

I now had an hour to myself to do as I pleased. I returned to the piano and looking out the window, noticed the city had disappeared altogether in that thick blanket of fog. I turned my focus back to the piano and began writing my song, as the aroma of Blueberry and White Chocolate Cheesecake slowly began pervading the room.

Marinated Butter Beans at 1/3 the cost!

2011-12-17T19:13:00.000-08:00

A perfect appetizer, Butter Beans are not only good for you, but also rather inexpensive to prepare with few ingredients to gather. These marinated beauties are prepared the night before and served chilled. You may have seen these marinated beans in the salad and olive bar section of your grocery store, selling for shy of $10 a pound; however, this recipe will show how you can achieve a superior duplication for much less than that right from the comfort of your own kitchen. The quantities mentioned will serve as a first course for a dinner party of 8.

2 16 oz. cans of Butter Beans, drained and rinsed
1/2 red bell pepper, finely chopped
3 cloves of garlic, minced
1 small shallot, finely chopped
1/2 cup of extra virgin olive oil
1/8 cup +2 tablespoons of white balsamic or rice vinegar
1 tablespoon of Dijon mustard
1/2 teaspoon coarse ground black pepper
1/2 teaspoon of salt
Butter lettuce for presentation

Drain and rinse the Butter Beans and set aside in a large bowl. Add the garlic and chopped red pepper.

In another bowl, add all other ingredients and with a wire whisk, beat well until all is blended and a smooth texture is achieved. Add this dressing to the Butter Beans and stir well for about a minute. Cover with plastic and refrigerate overnight.

That's all there is to it. For about $6.25, you have prepared 2 pounds of marinated Butter Beans every bit as good (or better) than that found in specialty markets at 1/3 the price! Serve these chilled over a bed of Butter (Boston) lettuce and you'll have your dinner guests satisfied and impressed.

French Haricots meet Oyster Sauce for a savory sensation

2011-12-11T05:20:00.001-08:00

Side dishes require more thought than many of us really care to take. One must consider what protein we are going to serve as well as how many sides we want to present. Do we do 2 vegetables, a starch and a vegetable, or simply a vegetable or starch. How will the side compliment the protein? Do we want savory or simple steamed so as not to overpower the other items in the dish. You could go on and on with this; however, just as you want to give considerate thought to what you are putting together, you don't want to make it rocket science either.

One side dish that works very well with most proteins and adds nice color to your plate is the baby green beans often called French Haricots. These small, thin green beans have grown in popularity that offer vibrant color to your dish as well as wonderful flavor. With their growth in popularity, they can now be found in most supermarkets at a very affordable price. Trader Joe's, for those fortunate enough to have one in your area, actually offers the authentic French Haricots imported from France in the frozen section, costing only $1.99 for a one pound bag. It is worth your while to try a bag, as they are absolutely delicious!

Matching very well with baked pork roast or whole chicken, French Haricots with sauteed bacon in an oyster sauce are a must try for your next side dish. Very easy to prepare, your guests will go nuts over this preparation. The ingredients, easy to procure, include:

1/2 pound of French Haricots, ends snipped
1/2 pound of bacon, cut in 1 inch pieces
3 cloves of garlic, crushed and chopped
1/2 cup of chicken stock
3 tablespoons of oyster sauce (found in most supermarkets in the Asian section)
1/2 teaspoon of coarse ground black pepper
2 tablespoons of olive oil

Bring a large pot of water to a boil and parboil the beans for about 4 minutes. While beans are parboiling, saute the bacon in the olive oil over medium high heat for several minutes. Remove beans from boiling water and drain. Set aside.

Once bacon is browned, remove from pan onto a paper towel. Remove excess oil from pan and return pan to burner. Turn burner to medium and saute the garlic for about 30 seconds and add the chicken stock to deglaze pan.

Add the beans to the pan and saute over medium heat, stirring and flipping frequently. Add back the bacon, pepper, and oyster sauce, and toss. Reduce heat to medium low and cover. Cook, stirring occasionally, for another 4 to 5 minutes. Transfer to a serving bowl and serve hot. If you want, you may pour a tablespoon of melted butter over beans before serving, as well as a bit of chopped parsley. Enjoy!

...and we're dancing Quiche to Quiche

2011-12-06T22:05:00.001-08:00

Oh the joy of Quiche, having had its ups and downs over the years from the "in" dish of the "nouveau jet set" of 30 years ago to the "real men don't really eat it" crowd soon after. Once all the dust settles however, Quiche is the one left standing tall and oh so "Francais". It just goes to show that classics never die. They just take their places in the halls of tradition, Quiche being no exception. And in the end, real men can't resist nibbling at it from time to time.

One thing to be said, Quiche is clothed in many styles, from the traditional Lorraine adorned with bacon or jambon and onions, to the more elaborate outfits of tomatoes, capers, peppers, artichoke hearts, mushrooms, and shrimp; however, one thing that they all have in common is their cloak of cheese, lots of cheese! The favorite among these is Gruyere with its rich aroma and depth of flavors, a cheese that knows how to melt perfectly.

It's amazing how easy it is now days to make Quiche at home. There's really nothing to it. The pastry dough, usually the most time consuming part of the preparation can be purchased ready made in any supermarket. These packages come with a bottom and top crust. Both are the same size and since you'll only use one crust, each box contains enough dough to make 2 Quiches. The rest of the ingredients are easy to assemble with minor prep and cooking time.

Lorraine is what made Quiche famous in the West and so today you will learn how to make this classic. It should take no more than 90 minutes from start to slicing, so without further ado, let's begin with gathering the ingredients. This will make a 9 inch pie.

1/2 package of ready made pie dough, thawed
5 eggs, room temperature
1 1/2 cup of heavy cream
1/2 lb. of bacon, cut into 1 inch strips
5 medium yellow onions, coarsely chopped
3 cloves of garlic, finely chopped
2 cups of grated Gruyere
1/2 teaspoon of ground pepper
1/2 teaspoon of salt
1/4 cup of parsley, finely chopped
2 pinches of nutmeg
1/4 cup of chicken stock (for deglazing)
1 9" spring form pan
3 tablespoons of olive oil
2 tablespoons of butter

You will notice the picture of the Quiche shown above was baked using a spring form pan as opposed to a pie dish. If you have a spring form pan that is about 9" in diameter, use that one. It will give your Quiche a whole new elegant "cheesecake" look.

Preheat your oven to 400F (200C). Grease the bottom and sides of your spring form pan. Roll out the sheet of pre-made pie dough and set it in the pan carefully, allowing the dough to come up the sides of the pan. Pat it down gently and poke holes at the bottom with a fork. Bake in the oven for about 15 minutes. Remove and allow to cool. Turn oven down to 350F (170C).

While crust is cooling, prepare your other ingredients. In a large fry pan, saute the bacon over medium high heat. Add a bit of the olive oil if needed. Saute for about 5 minutes and remove bacon to a holding dish. Do not discard the pan drippings.

In the same pan, add the onions, garlic, and olive oil and saute over medium high heat. Continue to saute until onions begin to caramelize and turn a nice light brown. Now add the chicken stock to deglaze the pan. Add the butter and continue to saute until most of the liquid is absorbed. Turn heat off and set pan aside.

In a large bowl, add the eggs and lightly beat them. Add the cream and other ingredients except the onions, bacon, and cheese. Stir ingredients until well mixed.

Now add the onions to the mixture and stir well. Next, add 3/4 of the cheese and stir well. Now add the remaining cheese to the bottom of the pie crust, making sure bottom is well covered and then sprinkle the bacon over the layer of cheese so that bacon is well distributed throughout the bottom. The cheese and bacon layer will help withhold moisture from reaching the dough, thus making for a crispier crust. Finally, pour mixture over the bacon and cheese. Wrap the outside of the spring form pan with foil so no leakage will occur during baking. Bake at 350 for about an hour or until you can stick a tooth pick in and remains dry when removed. Should your Quiche surface begin to brown to quickly, you can place a sheet of foil over it about halfway, removing it during the final 15 minutes.

When done, remove from the oven and allow to set for about 30 minutes before removing the spring form ring. Touch and feel the surface to make sure it is solidifying during cooling. The crust sides will help keep the Quiche well shaped.

This Quiche can be served will a side salad of frizzy lettuce and butter lettuce leaves. A nice chilled white wine will work well as will a nice Riesling. Enjoy!

Sauce Bolognese has a love affair with Pasta - rice and potatoes be jealous!

2011-09-30T07:26:00.000-07:00

Oh, please don't be jealous, rice and potatoes! Sauce Bolognese is very forgiving and has no problem mixing it up with each of you. She loves pouring herself over your fluffy grains and Yukon wedges; however, make no mistake about it, her great true love is still with pasta! So get over it!

Bolognese is an absolutely delicious and savory tomato base sauce that has its origins in the city of Bologna, Italy. The sauce can be prepared with or without meat; however, traditionally, it always contains meat. Which ever way you like it, one thing's for sure, you never want to rush its cooking. Allow the sauce to slowly take its time, slowly cooking.

Another important to consider when preparing Bolognese, there's nothing like making it from scratch. From grinding your own meat to seeding and chopping your tomatoes, you'll be amazed at the richness in flavors you can create yourself; furthermore, you'll also be amazed as to how easy it is to do. There's nothing like fresh homemade Sauce Bolognese. Let's get started. This recipe will easily serve a party of 6 and still provide leftovers.

You will need:

1 lb. of beef, cut in 1 inch cubes (not too lean of a cut)
3/4 lb. of pork, cut in 1 inch cubes (I use boneless rib)
10 medium very ripened tomatoes, seeds removed
3 medium bell peppers ( 1 each green, yellow, and red), finely chopped
3 medium yellow onions, finely chopped
4 green onions (scallions), finely chopped
1 medium carrot, grated
1/2 cup of chopped green Spanish olives
1/2 lb. of baby Portabella mushrooms, thinly sliced
1 small can of tomato paste
5 cloves of garlic, minced
1/4 cup of fresh parsley, finely chopped
1/4 cup of fresh basil, finely chopped (or 1 tablespoon of basil paste)
1 tablespoon of dried oregano
6 small anchovy fillets (no salt added)
1/2 cup of olive oil
1 1/2 cup of red wine
2 tablespoons of anise liquor (my little secret)
1 tablespoon of Dijon mustard (another of my little secrets)
2 tablespoons of Marscapone
1/4 cup of grated Parmesan cheese
1 tablespoon of butter
salt and black pepper (to taste)
2 one pound packages of linguine pasta (my preference)

To begin with, there is a common argument as to whether to purchase already ground meat or to grind the meat yourself. If you are able to, it is recommended to grind your own meat, the main reason for doing so is that you can rough grind it. Rough grinding leaves small chunks throughout, making for a hearty sauce. Over grinding tends to break down the meat too much when cooking. It's your choice.

Start by preparing all your ingredients before cooking begins. Grind the meat in a food processor one cup at a time (don't over grind), chop your vegetables, and take the seeds out of the tomatoes. Regarding the tomatoes, slice them in quarters and don't worry about the skins because you are going to rough process them in the food processor (you won't even notice the skins when cooked). Once seeded, add them 2 cups at a time to the food processor, pulsing 5 times for each batch. Strain the tomatoes in a strainer over a large bowl, careful not to discard the juices. You may want the juices to adjust the thickness of your sauce.

Over a medium temperature burner, add 1/2 of the olive oil to a large pan (at least 3 inches deep) and add 3 of the anchovy fillets. Allow the anchovies to melt into the oil and stir. Bring the heat up a bit and add the ground beef and pork. Once meat has browned, remove and set aside. Discard any excess liquid from the pan and then return the pan to the burner. Add the remaining olive oil and anchovy fillets and make sure anchovies melt again.
Now saute the onions (not the green onions), carrots, peppers, and garlic over medium high heat until onions become translucent, stirring frequently. This usually takes 5 to 7 minutes. Take care not to burn the peppers. If heat is too hot, reduce to medium.

Now return the meat to the pot and stir into the vegetables. Continue to cook over medium heat for a few more minutes, then add the wine and anise liquor. Stir well and continue to cook for another few more minutes.

Next, add the tomatoes and olives, stirring well. Reduce heat to medium low, cooking for 10 minutes or so. Add a little of the tomato juice if you need to. Begin adding the tomato paste, one tablespoon at a time, diluting each spoon before adding the next. Continue to add some tomato juice as needed, but take care not to make the sauce too runny, as you want this Bolognese to be thick and hearty.

Once the tomato paste is incorporated into your sauce, begin adding the following ingredients one at a time: the basil, oregano, and about 1/2 teaspoon of cracked black pepper. Now add the green onions and parsley. Stir well, reduce heat to low, cover and continue to cook for about an hour. Check back every 10 minutes to stir, adding a small amount of tomato juice if needed. The sauce should be cooking real slow simmer. After an hour, add the mushrooms, stir well, cover and continue to simmer for another 20 minutes or so.

After sauce has been cooking for the final 20 minutes, stir in the Marscapone

Bring a large pot of water (1 tablespoon of salt added) to a roaring boil and drop your pasta in. The next step is very controversial and the opinions run wild on whether or not to do it. Trust me, DO IT. Add 2 tablespoons of olive oil to the water. Here's why. Have you ever cooked pasta, then drained the water, once cooked and then only to find within a minute that it all begins to stick together? Well, the starch in the pasta causes that. The first thing you want to do is run water through it to rinse. THIS IS AN ABSOLUTE NO NO! The very little oil you add simply prevents the pasta from sticking together. Once you drain the water out, there's very little oil that remains on the pasta but you'll have a bowl of it that doesn't clump or stick together. In any case, boil your linguine for exactly 10 minutes for al dente, then strain water out immediately. This will shock some of you... after I strain the pasta, I've been know to stirring a tablespoon of butter into the pasta. Try it and see.

In my experience, it's not the oil that keeps the sauce from coating the surface of the pasta because you're not adding it directly onto the pasta after it's cooked. Two tablespoons of oil in 6 quarts of water is not enough to prevent sauce from coating pasta. It's the fact that many pasta sauces are not made thick enough as the reason why coating doesn't occur. Do a test... dip a spoon in a glass of skim milk, then dip another one in a glass of heavy cream. Which one is more coated? The spoon dipped in the cream should be the winner. Even if you dab a paper towel with a bit of oil and rub it lightly on a spoon, you should get similar results. This is why during the recipe directions you were instructed to add the juice from the tomatoes just a little at a time.

One last word on the oil in the water argument. If you are going to mix the sauce into the entire bowl of pasta before you serve it, you can probably forgo the oil in the water because the liquid from the sauce will cause the pasta to unstick; however, if you serve the sauce like many do by spooning it over each serving, add the little bit of oil when cooking. In any case, this controversy will last as long as time itself. Buon Appetito!

Keep it simple Shrimp & Chicken

2011-09-15T12:23:00.000-07:00

With Summer nearing its end in the Northern Hemisphere (you lucky Aussies down south!), it seems fitting to enjoy one of the last outdoor lunch activities with a simple and colorful saute, finished off with a refreshing salad of fresh Spinach in a lemon and orange dressing. Certainly this will seem out of place in the dead of Winter, so while we still can, set that patio table up for you and your favorite friends and enjoy the last days of those warm rays dining the afternoon away!

This lunch menu keeps your time in the kitchen to a minimum, allowing you more time in the sun. For the main course let's get the following ingredients together:

1/2 lb. of boneless chicken breast, thinly sliced
1 lb. of Shrimp (10 - 20 count), shelled, tails left on
1/2 white onion, chopped
1/2 large red bell pepper, julienned
1/2 cup of chicken stock
2 pinches of ground Ginger
1/2 teaspoon of salt and cracked black pepper
Juice from 1/2 lemon
2 tablespoons of olive oil
1 tablespoon of butter

If you still have the Shrimp shells, add them to a small pot, add the chicken stock, and bring to a slow boil for about 10 minutes, then remove the shells and discard.

In a saute pan, heat the olive oil over medium heat. Add the chicken and saute until lightly browned. Remove chicken and set aside. Now add the shrimp and saute until they begin to turn pink. Remove and set aside with the chicken.

If you need to add a bit more oil, go ahead. Now add the peppers and onion and saute for about 5 minutes over medium heat. Add the chicken and shrimp back in, stir well, and continue to saute for a short time. Add your salt, pepper, ginger, and butter, and stir or toss. Finally, add the chicken stock, reduce heat to low, and saute until the liquid reduces by half, about 4 to 5 minutes.

Prepare your salad dressing and the spinach while main course finishes cooking. In a small bowl, add

2 tablespoons of olive oil
Juice from 1/2 lemon
Juice from 1/2 orange
Salt and pepper

Whisk until well blended and pour over spinach. Toss lightly. There you have it, simple, refreshing, and healthy. This is the perfect afternoon lunch that will leave you with more time to spend with your friends, enjoying the sunny afternoon. Enjoy!

NonChefNick Celebrates Anniversary #2!!

2011-09-01T00:44:00.000-07:00

L'OREO - So embarrassingly easy, no wonder the taste is so incredible!

2011-08-17T16:16:00.000-07:00

I pondered for some time regarding posting this dessert as I am not accustomed to "assembling" as opposed to "creating" dishes; however, once a bite reached my mouth, it was all over. I had arrived at the gallows of creativity, pride thrown out the window, and my prêt-à-porter dessert L'OREO was off to the blogosphere without a thought of turning back, it was delicious!

Now, if you love Smores and Oreo cookies, you will agree with me this is the dessert for you, save the marshmallows, of course. Hiding my face, I stand shameless, as I list the ingredients you will need:

1 box of Ghirardelli Double Chocolate Fudge brownie mix
Raspberry preserves (don't skimp on quality)
Cool Whip (well child) or vanilla ice cream
Thick chocolate syrup (which comes in the box with the brownie mix)

There you have it, that's all you need. Now, follow the directions on the box for preparing the brownie mix, which calls for oil, water, and an egg. Follow the baking directions; however, make sure that you bake it for 5 minutes LESS than directions say. You want this slightly under baked for this dessert. It will continue to bake a bit more once removed from the oven to cool. Once baked, remove the brownies from the oven and allow to cool to room temperature, about 45 minutes or so.

Once cooled, use a round 2 or 3 inch cookie cutter and make nice little round disks. Make enough for 2 disks per serving. If you used a slightly larger pan than suggested, say 9 x 11, you'll get enough for 4 servings. Set a disk onto a plate, then add a small teaspoon of the raspberry preserves, then a scoop of Cool Whip or ice cream. Now place another disk on top of the Cool Whip and press down gently so that cream will spread evenly between both brownie disks. Finally, drizzle some of the chocolate syrup over the top and finish off with a dab of Cool Whip.

You were warned as to how easy this is to make. Just don't tell your guests. It looks so good on the plate and tastes amazing that they'll think you made it from scratch - unless of course your dinner guests are all FoodBuzzers!

So tiny, so pretty, so yummy, so WOW!

2011-08-10T14:45:00.000-07:00

As the saying goes, some of the simplest things in life are often the best, the potato being a perfect example. It has no complex flavors nor does it need any special handling or preparation; however, when you add a little of this or a little of that, it's amazing how incredible the dishes that this simple vegetable can produce. A case in point is this recipe for the babiest of the Yukon yellow potato.

Baby Yukon potatoes can be found in most supermarkets nowadays. These are usually found in one pound packages and are no more than an inch in diameter. A one pound package will serve as 4 side dishes comfortably. These were found at the Albertson's supermarket and can usually be found on sale for about three dollars, pretty reasonable for such an elegant side dish.

To begin with, wash the potatoes over cold water thoroughly. Bring a pot of water to a boil with about a tablespoon of salt. Add the potatoes and boil for approximately 15 to 20 minutes. Since these are so tiny, they tend to cook rather quickly; therefore, after about 15 minutes, poke a fork into one of them for doneness. Once cooked, drain them so that they will no longer cook and set them aside.

In a medium serving bowl, add the following ingredients and mix well:

1/4 cup of fresh chives, finely chopped
2 tablespoons of basil paste (found in a tube in the vegetable section of your store)
2 tablespoons of fresh dill, finely chopped
2 tablespoons of room temperature butter
1/2 teaspoon of pepper
1/2 teaspoon of salt (or your taste comfort)

Finally, add the potatoes to the mixture and toss gently until all potatoes are well coated. Serve alongside a nice cut of beef (tenderloin), lamb (thick chops), or fish (salmon fillet or halibut). You will agree these potatoes are just about the best tasting you've had, savory and yet delicate.

Farro gets dressed up in the wonderful colors of Italy

2011-06-25T19:33:00.000-07:00

Farro is a food product consisting of the grains of certain wheat species in whole form. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking over night). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread. (Courtesy of Wikipedia)

A wonderful way of preparing Farro is to cook as directed in water or chicken stock and then adding it to a medley of sauteed peppers, garlic, and onion. Prepared this way, Farro can be served as an entree for vegetarians or as a side dish to chicken, fish, or pork. The preparation is very easy and takes no time.

To prepare the Farro, bring 3 cups of water or chicken stock to a boil for 1 cup of Farro. Boil for approximately 20 to 25 minutes until al dente. Drain the grain and set aside.

Prepare a medley of vegetables for saute. For this recipe, the following items were selected:

1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
6 cloves of garlic, finely chopped
1 small yellow onion, finely chopped
1 small tomato, chopped
1/2 teaspoon of salt
1/2 teaspoon of cracked pepper
2 pinches of roasted Spanish Paprika
3 tablespoons of olive oil
2 pinches of dried basil
1/2 cup of white wine (dry)
1 squeeze of 1/2 lime

Heat the oil over medium heat in a frying pan. Add the peppers and saute for 5 minutes, stirring frequently. Next add the onions and continue to saute 5 more minutes. Finally, add the garlic and tomato. Stir well and add the wine and all other ingredients. Stir until well mixed. Reduce heat and allow to cook uncovered for about 5 minutes.

As a final step, add the Farro into the sauteed medley and mix well. Check for seasoning and add a bit more salt if needed. Serve hot or allow to cool to room temperature and serve with a drizzle of olive oil. This method of preparing Farro incorporates wonderful rich flavors with the Farro soaking up the juices. It's just simply wonderful.

Banana Coconut Custard Tart --- not just another tart.

2011-06-19T21:54:00.000-07:00

Of all the tarts that I have introduced on this blog, none produces such a unique perfume representation of the tropics. Not too sweet, not too heavy, it's almost like eating a slice of a tropical cocktail, if cocktails came in solid form. This dessert is like a pina colada drink. You be the judge, make it at home and discover what I'm talking about.

CRUST

1 1/4 cup of sifted flour
1 cube (1/4 lb) of cold butter
1/4 cup of sugar
2 tablespoons of vanilla extract
2 tablespoons of Pernod (anise liquor)

This is what you want to make first. This crust is very light and is crumbly and flaky like a shortbread cookie. Preheat your oven to 400. Have an 8 or 9 inch tart pan with removable bottom lightly greased with butter of spray.

In a large bowl, sift the flour, add the sugar, liquor, and vanilla extract. Cut the cube of butter into 8 to 10 pieces and add to the flour. With your fingers, begin to break the butter down and mix with the flour. Continue until flour transforms into a crumbly mixture like wet sand. Don't over mix. Add the mixture to the tart pan and lightly spread the dough over the bottom and sides of the pan, making sure every surface is well covered. Bake at 400 for about 15 minutes or until the dough begins to turn a light golden color. Remove from oven and allow to completely cook, setting the pan on top of a cooling rack.

While the tart crust is cooling, gather the following:

2 medium bananas, sliced diagonally in 1/2 inch thickness
2 tablespoons of butter
1/4 cup of liquor Galiano
1/4 cup of pineapple juice

Melt the butter in a frying pan over medium heat. Once melted, add the bananas and saute for about 1 minute or two. Now add the Galiano, stir and turn over your bananas. Finally, add the pineapple juice and lower your heat. Allow liquid to reduce a bit. The pineapple is acidic and will help keep the bananas from turning brown on you. Add the bananas to the bottom of your tart crust and spread them evenly to cover entire bottom.

Now you are ready to make the coconut custard. You can choose to make it from scratch or you can choose to make it with Birds Custard Mix, which is highly recommended and can be found in most supermarkets and specialty stores. Here's what you need:

1 large tablespoon of Birds Custard powder
1 1/4 cup of coconut cream (or coconut milk)
1 egg yolk
2 tablespoons of sugar
1 tablespoon vanilla extract
2 tablespoons of dark rum
1/2 cup of fine coconut flakes
2 pinches of ginger powder
2 pinches of nutmeg

Add the custard powder and sugar into a pan along with a few tablespoons of the coconut milk. Stir under it is well blended, then add the rum and vanilla extract. While heat is at medium, slowly begin to add the milk while constantly stirring. When you have 1/2 cup of coconut milk left, add the egg yolk to the milk and mix well before starting to add mixture to the pan. Once all mixture is in the pan, continue to stir and bring to a slow boil. As custard gets closer to the boil point, you will notice it start to thicken. Continue to stir, making sure that custard is not sticking to the bottom. Continue on a slow boil, reducing heat to low. Finally, add the coconut flakes, ginger powder, and nutmeg, and mix well. Once custard has been slow boiling for a few minutes, remove from heat and allow to set for 5 minutes or so, until it cools slightly. You may continue to stir to speed up cooling and so that a "skin" doesn't develop on the surface of the custard.

Once it has cooled a bit, pour custard over the bananas spreading the custard evenly to cover entire surface. Allow to cool in the fridge for about an hour. Then remove to add the topping.

TOPPING

1/2 cup of sliced toasted almonds
1/2 cup of dry coconut flakes (larger flakes, unsugared)
1/4 cup of coarsely chopping crystallized ginger.

Spread each of the topping ingredients evenly over entire surface of the tart. Return to the fridge and continue to cool for at least 4 hours (overnight is best!).

My long forgotten Strawberry Tart rears its beautiful head!

2011-06-11T15:04:00.000-07:00

There have been several requests recently for the recipe to the strawberry tart pictured on the blog title; to be honest, I have no idea why I never posted it until now. Perhaps I must have thought that I already had. So without further delay, here is the recipe. Thanks to Robin for reminding me...

CRUST

1.25 cups of sifted flour
1 cube of unsalted butter, slightly room temperature
1/3 cup of sugar
1 tablespoon of vanilla extract
1 tablespoon of brandy
1 egg yolk

Preheat the oven to 400 (200 c). Grease an 8 or 9 inch tart pan with removable bottom and set aside. Add the flour and butter in a bowl. Be sure to cut the butter in cubes so that it will be easier to mix with the flour. With your hands, begin to mix the two ingredients. Do this for a minute or two.

Next, add the rest of the ingredients and continue to fix with your fingers until the dough becomes crumbly. Do not over mix because you want the crust to remain light and crumbly. Once ready, begin to pour the crust into your tart pan. With your fingers, gently push and spread the crust throughout the bottom of the pan and up the sides until entire surface is covered. Do not pat down too hard or you'll get a hard crust.

Place the tart pan on a baking sheet or foil and bake at 400 for about 12 to 14 minutes. Remove and set aside to cool. Your tart crust is now ready to be filled.

FILLING

1 package of cream cheese (8 oz.), room temperature
1/3 cup of sugar
2 tablespoons of brandy
2 tablespoons of flour
1 egg yolk
1/4 cup of cream
1 teaspoon of vanilla extract

Place all ingredients in a bowl and with a hand mixer, blend until velvety smooth. Now pour the mixture over the crust until it reaches halfway up the sides. Smooth out so mixture is evenly spread across the tart. Place in a 325 oven and bake for about 45 minutes or until surface begins to turn a light amber color. Be careful not to allow the crust to burn. You may, if you wish, place a sheet of foil over the top during the final 15 minutes or so.

When ready, remove the tart from the oven and allow to cool to room temperature over a cooling rack. You are now ready for the final step, the topping.

TOPPING

1.5 quarts of fresh medium sized strawberries
3 tablespoons of strawberry jam or jelly
1 tablespoon of sugar
3 tablespoons of water
2 tablespoons of Grenadine

Clean and wash the strawberries. Cut off the top 1/3 of the berries and save those tips for placing around the perimeter of the tart (as pictured). At this point, it's important that you purchased enough strawberries so that they will cover and go around the entire edge of the tart. You only need to do one row. Set the tips aside and place the remainder of the strawberries in a pan, along with the rest of the ingredients.

Heat the ingredients over medium heat, all the while stirring and mashing the strawberries so that its juices and sugars are extracted. You will only be using the syrup that will be created by this process. It was at this point that I added a couple of tablespoons of Framboise liquor to the pan. If you have some, add some, otherwise it's OK if you omit it.

Continue to cook strawberries over medium heat until liquid starts bubbling. Now turn the heat to low and continue to cook for 5 or 6 minutes until the strawberries are well broken down and they produce more of a puree texture. Once you have reached that level, using a strainer, strain the mixture into a bowl. Use a wooden spoon to help the liquid get fully strained. The solids you have left may be discarded.

Once the syrup has been completely extracted, gently pour it over the tart filling, swirling the tart so that the surface gets completely covered in a nice deep red sheet. Allow to sit for a few minutes and finally arrange the strawberry tips around the edge of the tart until you have made a complete circle. Place tart in the fridge and allow to completely cool before serving. Serve with a spoon or two of half whipped whipping cream, either on the dish before you set a piece or simply pour it over the top. Enjoy! This tart is truly decadent!

If you're not a fish lover, this will change your mind!

2011-06-03T13:18:00.000-07:00

This is a third recipe creation on this blog using Swai fish and from what I can tell you, I think it's my best. I call it Pan Fried Swai Mediterrane. The marriage of the ingredients used produced an incredible bouquet of flavors so refreshing and yet low in saturated fat and cholesterol not to mention very reasonable in calories. I was so excited about this creation that I had to share it with all of you without delay. Without further ado, here are the ingredients you'll need:

These quantities will serve a party of 2

2 Swai fish fillets, rinsed and patted dry
1 medium avocado, diced
1/2 cup of chopped Spanish olives
1/4 cup of chopped roasted garlic
Juice from 1/2 lemon
Cracked black pepper
2 pinches of salt
Olive oil

Begin by combining the avocado, olives, and garlic in a bowl and stir gently. Add some cracked black pepper, the lemon juice, and a drizzle of olive oil. Continue to stir gently, cover, and set in the fridge.

Heat a couple of tablespoons of olive oil in a non stick pan over medium high heat. Salt your fish on each side and saute until golden, about 3 minutes on each side. Once turned, add a bit of cracked black pepper, remove from pan and set fish on paper towels.

Slice each fillet across and place one half on your plate, add a couple of tablespoons of the avocado preparation on top of the fish and add the second half above that. You may add another spoon of avocado around the sides. Finish the dish off with a squeeze of lemon and enjoy. As a side dish, you may want to serve boiled baby Yukon Gold potatoes. Finish off with a chilled glass of dry white wine of your choice.

Your fruits and vegetables are dirtier than your hands! What to do.

2011-06-02T21:58:00.000-07:00

In light of the current E-Coli scare currently taking place in Germany, it seems poignant to discuss the cleanliness or lack thereof of the produce we purchase. This could have happened anywhere in the world and it does. To date, there are about 18 deaths in this latest outbreak and approximately 1800 very sick individuals. The outbreak of illness is concentrated mainly in the northern half of Germany; however, there is fear that the outbreak may spread, because there is no clear evidence as to the origin of the contaminated vegetables.

If you really think about it, the vegetables and fruits we see at the stores, produce stands, and out door farmer's markets are dirtier than our very own hands. They can contain pesticides, bacteria, germs, and contaminated water and soil. Think of this, imagine how many people have touched that head of lettuce or tomato you purchased at the store today. Some may have been fighting a cold or the flu. Others may not have properly washed their hands. Something to ponder.

With the global economy becoming more and more intertwined, it's difficult to know the origins of the fruits and vegetables we eat, unless of course we ask. The safest assumption we can make is that no matter if it's locally grown or imported, it's probably got some contaminants. We need to know how to wash them and thereby minimizing the exposure.

Although we can't completely protect ourselves from every last microbe that hitches a ride home with us, there are simple things that we can do to make sure they know they're not welcomed. Vegetables and fruits with a skin that you will peel should be thoroughly washed before peeling - even oranges. Let's face it, if you touched it with your hands and then peel, you've just transferred any contaminants to the edible part. Wash the fruit or vegetable before peeling. That melon you love and are going to slice a wedge out, WASH IT before you cut into it. How about the avocado? Wash it before you slice it in half. Whatever you are going to prepare to eat, peeled or unpeeled, just wash it first. Doing so will minimize your exposure.

There are a number of different products on the market today that helps sterilize your fruits and vegetables. The only thing you're going to get generally is a product that will not work any better than a simple teaspoon of bleach to a quart of water. So keeping it simple, just soak what you're going to eat in the bleach/water solution in a large bowl for about 15 minutes. Once done, be sure to rinse thoroughly. While you're at the sink, don't forget to wash your hands very well. I've also heard that adding a fine grain salt to water will help kill some bacteria.

With all that said, washing or rinsing will only get rid of surface contaminants. Any internal contaminants will not be affected unless of course you are going to cook it. In that case, there's really no need to go through the steps above. Above all, there is no need to become a fanatic about all this. Some of you may simply rinse (as I do), while others will purchase food cleaning solutions or bleach. Just use your common sense, rinse items once you get them home, don't let vegetables and fruits sit around for an extended period, keep your fridge temperature at the recommended level, separate and throw away any that are spoiling or rotting, and always use clean hands. Spending more of your time enjoying your purchase than worrying about it is the ultimate goal.

Coconut Dijon Breast of Chicken, the perfect WOW factor!

2011-05-29T19:57:00.000-07:00

I've written, deleted, and rewritten this first paragraph several times to describe Coconut Dijon breast of chicken; however, I concluded that I would get right to the recipe without further delay so that you could experience the wonderful flavors that the marriage of French, Indian, and S.E. Asian cuisine can exude. This is one dish that you've got to make the next time you decide on chicken.

3 large chicken breasts, bone in and cut in halves
1 large yellow onion, finely chopped
4 cloves of garlic, finely chopped
3 scallions, chopped
1/4 cup of chopped parsley
4 tablespoons of capers
1 can of sliced water chestnuts
2 tablespoons of freshly chopped ginger
1/4 cup of olive oil
1 tablespoon of mild curry powder
1 tablespoon of oyster sauce
3 tablespoons of Dijon mustard
3/4 cup of dry white wine (or white rice wine)
3/4 cup of coconut cream
1/2 teaspoon of pepper
salt to taste

In a medium sized Dutch oven, heat the olive oil over medium high heat. Saute the chicken breast pieces until lightly browned, usually taking about 10 minutes.

Remove chicken breast pieces and set aside. In the same pot, add the chopped yellow onion, garlic, and ginger and saute for about 5 minutes over medium heat. Check to make sure they don't burn.

Add the white wine and stir with a spatula to de-glaze pan. Add the capers, then the curry powder, and oyster sauce. Stir until well blended.

Next add the coconut cream and Dijon mustard. Stir to blend then add the water chestnuts, pepper, and parsley. Stir well, lower heat, and add the chicken breast pieces back into the pot. Add the scallions, cover, and cook on low heat for another 10 to 15 minutes.

This entree can be served by itself with a side of green vegetable of your choice as well as steamed white rice or baby Yukon boiled potatoes. Friends, family, and fellow co workers were given a chance to try this dish and the consensus was unanimous.... the flavor was incredible!

When "cookers block" strikes, think dessert for your next entree inspiration

2011-05-17T01:13:00.000-07:00

There are times when chefs (and nonchefs) will beat their brains up trying to come up with innovative new ways to create recipes and presentations with basic food items. Let's call it "cookers block" for all intent and purpose, and everyone who works with recipe creation has experienced it. Haven't you heard your Mom or Wife say, "what am I going to fix tonight? I just don't know what to make." So you go into the fridge or pantry and try putting something together that will suffice enough for the eyes and growl the stomach to hunger. It usually ends up that your lack of inspiration is reflected in your dish. You might have created something tasty; however, you lost the "wow" factor in the process.

This scenario, repeated in every kitchen, is no fault of your own. Let's face it, the thought process of coming up with 1,000 meal ideas every year can be very exhausting and you're not always going the get the praise you deserve as family members tend to take your culinary art for granted and grow to expect good things from you every time. That's the price you pay for becoming innovative, creative, and great at what you do in the kitchen. Thinking of what to create is often the most difficult part of the job of being "the cook".

So the next time you encounter "cookers block", don't crack your egghead, just remember a few simple things. First, think of three primary foods, just like the primary colors in the art world, protein, starch, and vegetables. In creating a new meal, you'll want to include one of each. Second, pick simple items in each category, things that won't take a ton of prep work, perhaps something that might be pre-prepared, such as ready made puff pastry as opposed to the time consuming project of making it from scratch. A cut of pork might work better in the protein category as opposed to beef or lamb, where the perfect temperature is a bit more precise and calculated with the latter. A vegetable that might work well is asparagus since you only need to steam for about 4 minutes and it comes out perfect. Finally, pick a well known dessert that you can make with these items. No seriously, pick a dessert, let's say, a Napoleon. This will become more clear in a short time. Read on...

Now you've selected your 3 main ingredients, pork, puff pastry, and asparagus, three simple items that you've work with before. Each is very easy to prepare individually, you've done it time after time. You've also decided how you're going to present it, as a Napoleon. The tough thinking part is now behind you. It's time to dress your idea up and accessorize it, much like you would dressing up before a night out on the town. The dress or suit and shoes are chosen and the jewelry, hair style, and ties are left to be chosen. But we're talking about your entree for now, so let's not digress.

There are a number of ways you can now accessorize your recipe. Perhaps an onion or better yet, a couple of shallots, chopped finely. You like? Why not add some artichoke hearts and pearls of the cuisine, green peppercorns. Are we getting excited about it all? You're not finished accessorizing yet. Let's add some parsley chopped finely, and the same with a few cloves of garlic. The perfume shall be called Marsalla wine, a perfect aroma for your creation. And finally, to make everything shine, how about a bit of olive oil and butter? See how all this is coming together? And to think that it all started with just 3 simple items, look what you've come up with!

To begin with, prepare your puff pastry for use. To do this, thaw 1 sheet of puff pastry, sprinkle it and a cutting board. Roll it out until it's about 1/8 inch thick. With a 3 inch round cookie cutter, cut round disks enough for 2 per person. Place on a non greased baking sheet and brush each lightly with an egg wash. With a fork, poke a few holes in each. Place a sheet of parchment paper over the disks and then another baking sheet over that. This will prevent the disks from puffing big. Place in a preheated 400 degree oven and bake for 15 minutes. Next, remove the top baking sheet and parchment paper and continue to bake for another 10 minutes or until golden. Remove from oven and let completely cool.

Now that you've collected all your ingredients it's time for you to put it all together in time for the big dinner. You will start with main ingredient number one, a nice pork tenderloin roast. Dress it up with a rub of olive oil, then coarse ground pepper and coarse sea salt. Give it a nice blush with a bit of smoked paprika. Now saute it on all sides in a large frying pan with a bit of olive oil. Take your time and make sure it's browned nicely on all sides. For the final process of the final look of this great cut of meat, transfer the pork in its pan directly in a 400 degree oven (200 in metric) and allow colors to continue to enhance for 25 to 30 minutes ( providing your roast is about 1.5 lbs).

While your roast is "tanning" and getting beautiful color, saute the shallots and garlic over medium heat in olive oil. Get these jewels to shine before adding the green peppercorns. Next add your artichoke hearts (cut in halves) and continue to saute for about 2 minutes. Add about 2 tablespoons of butter and when melted, douse it all with a cup of that wonderful Marsalla wine. Bring to a boil, stir, and then turn heat down to medium low and allow to reduce by a third. You can add the parsley as well (about 1/4 cup chopped). When sauce has reduced, add a bit more butter, salt and pepper and reduce to low, cover.

Your third ingredient, asparagus are now ready for their steam bath. Bring a large pot of water to a boil and either steam them for about 4 minutes or boil them for about 3. Remove from heat and partly cover. Sprinkle with a bit of salt and pepper.

When roast is complete, remove from oven and allow roast to rest on a cutting board for about 10 minutes. Pour a bit of the pan drippings into the pan with the artichokes and stir. Once roast has rested, cut thin slices about 1/4 inches thick. Everything is now ready to be put together!

Make sure your dinner plates are nice and warm before plating. Begin by setting one pastry disk in the center of the plate. Now add one or two thin slices of pork, then 2 artichoke heart halves along with a bit of the sauce and shallots. Place another pastry disk over that and repeat the process. Place 3 large asparagus in triangular form around the dish and finish by spooning just the sauce around the plate.

What you have done is come up with a creation that used 3 simple main ingredients and with small accessories, created an incredible version of napoleon that will wow your guests. But wait until they get their first taste! The flavors are most delicious; you have to taste it to understand. And this idea came simply from the thought of a dessert. Who would have known? The next time you experience "cooking block", just let your imagination run wild and step out of the box for your ideas. You'll be amazed as to what you can come up with.

What is Easter without chocolate!

2011-04-22T22:22:00.000-07:00

Who doesn't like chocolate!? It is the nectar of lovers, the sparkles in the eyes of children, and what bunnies turn into on Easter. For some of us, it's also what sisters are addicted to. It is one of the dessert ingredients that are held in the highest regard. Can you blame us for loving this natural ingredient?

Just in time for Easter, feast your eyes on this dark chocolate brownie cheesecake! The ingredients are easy to gather and preparation is simple enough for the young ones to assist. OK, well they can at least lick the spoon. Let's get started and make this for Sunday festivities!

2 packages of cream cheese

1/2 package of chocolate brownie mix

2 whole eggs

1/2 cup of half n half

1/3 cup of vegetable oil

2 tablespoons of granulated sugar

1 teaspoons of vanilla extract

8 oz. of semi sweet dark chocolate

1/3 cup of cream

2 tablespoons of unsalted butter

1 cup of finely chopped nuts of your choice

Start by taking out the cream cheese ahead of time so that it is at room temperature. Place the cream cheese, eggs, half n half, sugar, and vanilla extract in a large bowl and with a hand mixer, beat the ingredients until you get a smooth and creamy texture.

Slowly add the chocolate brownie mix while mixer is on low speed. Blend until well mixed. Now add the vegetable oil and continue to mix. Set aside. PREHEAT YOUR OVEN at 350.

Melt 1/3 of the semi sweet dark chocolate along with 2 tablespoons of the cream and once melted, pour into the cheesecake mixture. Mix well for about a minute.

Line the bottom of a spring form cake pan with parchment paper and spray bottom and sides with a little cooking spray. Using a paper towel, lightly rub sides and bottom so that all is well coated.

Pour cheesecake mixture into cake pan and bake at 350 for 50 minutes. Once baked, remove from the oven and allow to cool to room temperature.

Once cooled, carefully remove the spring form pan ring and place the cheesecake on a wire rack over a cookie sheet.

Melt the remainder of the semi sweet chocolate, stirring the remainder of the cream as well as the butter. Stir until a nice creamy consistency has been achieved.

Now slowly pour the chocolate over the top of the cheesecake, making sure the entire surface is coated (including the sides. Allow chocolate to cool for about 5 to 7 minutes.

Finally, sprinkle the chopped nuts over the top, transfer the cake to a serving platter, and place in the fridge for at least 2 hours so that chocolate coating has hardened.

Your Easter bunnies will be hoppin' like crazy for this dessert. It's richness is not at all "sugary" or overly sweet. The texture is very creamy and smooth. Serve with a nice hot cup of espresso and enjoy while the little bunnies are hunting for eggs. Happy Easter.

So simple it's sure to please the working Mom or Dad

2011-04-18T18:31:00.000-07:00

It's 5:30 pm and you've just gotten home from a long day at work. The last thing you want to do is get in that kitchen and put together a big whoop di doo, leaving a sink full of dishes. It's Monday, for Pete's sake and this is the evening to make it simple!

Well, believe it or not, this recipe will only cause you to dirty one pan, yes ONE pan! This wonderful Chicken Stir Fry Medley is as perfect for dinner for one as it is for four. Just change the quantities and you're there. Isn't wonderful that we can create such flavorful and easy on the eyes entrees that are so simple to put together and doesn't leave you slaving in the kitchen from start to clean. Fancy entrees are totally fine and appropriate; however, you deserve a break this evening because you've earned it.

This dish combines Asian flair with American ease. Here's what you need:

2 to 3 large chicken breasts, bone in or off, cut in 3rds
2 cups of mung bean sprouts
2 small bok choys, sliced
1/2 lb of your choice of small mushrooms
2 cloves of garlic, chopped
2 tablespoons of oyster sauce
1/4 cup of peanut oil
1 tablespoon of soy sauce
Pepper to taste

You will first notice there aren't that many ingredients in this dish. That's good! Less prep time, less complication. If you wish to additional items, feel free to do so, it's your choice. Add chopped green onions, peanuts, peas, fresh green beans.

Begin by prepping all your ingredients, that means, slicing, chopping, etc... Having everything ready will save you time. This dish by the way, should only take about 30 minutes to make!

Heat the peanut oil in a skillet or wok over medium heat. Rub pepper over the chicken pieces. If you want, you can rub some of the soy sauce over it and just an additional tablespoon full. Once the oil is heated, saute the chicken until golden brown, turning the pieces over on all sides. This should take no more than 12 to 15 minutes.

Now remove the chicken and set aside. Remove the excess oil and scrape any "burnt" spots on the pan bottom, but take care to not remove the good spots.... you know what I mean. If you need to, add a tablespoon of peanut oil (or sesame). Over medium heat, once the pan gets hot again, add all the vegetables and saute for a few minutes. Now add the remainder of the soy sauce and the oyster sauce stirring to coat all the vegetables. Saute for another minute and remove to a serving platter. Place the chicken breast on top and serve hot.

See how easy that was? You can make absolutely wonderful dishes for your family or yourself without trouble. Need starch? Just steam a cup of rice. How simple was that? Enjoy :)

When less is more, sensational flavors abound!

2011-04-17T01:20:00.000-07:00

Your kitchen is well equipped, spice racks are bursting at the seams, and the variety of pantry items scream out, "pick me pick me", at first sight of light coming from a half opened cupboard door. Not wanting to disappoint, you begin to grab at a moment's notice, a spice here, a can there, and soon you're playing a balancing act with numerous items and gadgets resembling a cheap imitation of Rachel Ray on Thirty Minute Meals. Now, before the emails start pouring in, you're neither cheap and Rachel is a total godsend to so many of us that yearn to come up with dinner ideas that will wow the family in only 30 minutes prep time. She is a total 10!

But you've done all this before and this time you want to have an easy and simple moment in the kitchen, yet still please those that have come to expect great things from you. After all, by now you're following a dozen or more blogs, have a disk full of recipes, and have come to be fond of the room you once feared like a visit to the dentist, the kitchen. Today is the day you will come to realize when less is more, flavor does not have to be sacrificed.

Two ingredients, three condiments, and a shake of the salt and pepper, and you'll have a dish that is bursting with flavor at the delight of your guests. Freshly peeled tomatoes stuffed with peas in a creamy sauce will be a total win in your column, guaranteed. Here is the short list of needs:

5 medium fresh tomatoes
1 package of frozen peas
3 tablespoons of mayonnaise
2 teaspoons of Dijon style mustard
1 tablespoon of horse radish
salt and pepper to taste

Start by peeling your tomatoes. You want to have a pot of boiling water and a large bowl of ice water. Remove the stems from the tomatoes and one at a time place each in the boiling water counting out 15 seconds. Immediately remove the tomato from the pot and into the ice water. With the tip of a sharp knife, simply pull skin apart where the stem was. The skin will easily be removed.

When you are finished peeling, slice the top of the tomato about 1/2 inch down, and with a melon baller, remove the seeds and excess meat of each tomato. When finished, set aside. Be sure to save the top of the tomatoes you sliced off.

In the same pot of boiling water, add the frozen peas and boil for approximately 3 minutes. Then remove the peas and run cold water over them to cool.

In a medium bowl, add the mayonnaise, mustard, and horse radish, mixing all ingredients well until all is well blended. Taste for flavor. Add some pepper and salt (only if you need it).

Now add the peas to the mixture and carefully stir so that peas are well coated. Once completed, simply get your tomatoes and stuff them, finishing off with fitting the top of the tomatoes. Take any remaining peas and spread them over the bottom of a serving dish and place each tomato over them. Serve chilled. As a garnish, you may sprinkle chopped parsley or basil if you wish. This dish is guaranteed to please!! Bon appetit!

Sturgeon in Puff Pastry brings out delicate side of this fish

2011-03-21T00:28:00.000-07:00

After a longer than should have been hiatus, I am back. There was no reason for my absence other than simple neglect. There is no excuse; however, once you have had the chance to review and try my latest creation, I hope you will find it easier to forgive.

It has been such a long time since I worked with Sturgeon, years in fact. I remember simply frying it with salt, pepper, and lemon and serving it with a side of fried potatoes or stir fried rice. It's a pretty solid fish with the flesh similar to shark. Undercooked it tends to be tough and overcooked, too dry. It's probably why most people try to stay away from fish as a rule. But it doesn't have to be rocket science. Just saute a few minutes per side and press down on the flesh with your finger. If it gives and bounces back, it's probably ready.

So anyway, that's the way I used to do Sturgeon (and Shark); however, this time around, I decided to fancy it up and bring out the delicate features of this fish. It can be flaky and very moist, with a flavor that doesn't overpower, thus favoring additives such as dill and tarragon as well as capers. For this recipe, I have decided to robe this fish in a sheet of flaky puff pastry, along with spinach and thinly sliced oyster mushrooms. To finish it off, a simple bechamel sauce over the top or on the side will add a wonderful touch. This dish is relatively simple to prepare, so elegant to present, and oh so pleasing to the taste buds.

1 pound of fresh Sturgeon
1 cup of frozen spinach, drained and tightly strained of all liquid
3 garlic cloves, minced
2 tablespoons of fresh Tarragon, finely chopped
2 tablespoons of fresh Dill, finely chopped
2 tablespoons of fresh parsley, finely chopped
2 tablespoons of olive oil
2 tablespoons of butter
3 tablespoons of capers
1/2 cup of chopped oyster mushrooms
2 medium shallots, finely chopped
1 cup of Parmesan cheese (grated)
2 cups of Bechamel sauce (click on link)
1 egg + 2 tablespoons of water (for egg wash)
1 thawed puff pastry sheet
2 tablespoons of flour
salt and pepper to taste
1/4 cup of wine wine

Preheat the oven to 425 (210c)

1. To begin, start by heating the olive oil in a frying pan over medium high heat.
2. Saute the Sturgeon for approximately 2 minutes per side. Remove and set aside to cool (10 minutes).
3. In the same frying pan, heat a bit of olive oil over medium heat.
4. Saute the shallots, garlic, and mushrooms for a few minutes.
5. Add the capers, salt and pepper, and wine. Continue to cook for a couple more minutes.
6. Remove from heat and transfer to a large bowl.
7. With your hands, flake the Sturgeon once cooled. Please flake to small 1/2 inch flakes. Add to the bowl.
8. Add the Tarragon, Dill, and fresh parsley to the bowl. Stir fish and ingredients together.
9. Prepare the Bechamel sauce according to recipe in the link. Add 1/2 to 3/4 cup of the cheese to the sauce
10. Stir well until cheese has blended into sauce.
11. Add 1/2 of the sauce to the bowl with the fish and other ingredients. Stir until all is well coated. Set aside.
12. Now prepare the puff pastry sheet. After it has thawed, spread the flour on a cutting board and rolling pin so that pastry won't stick to board or pin.
13. Roll out the pastry sheet until it is approximately 12 by 14 inches.
14. Making sure the spinach has been completely drained and strained of liquid, lay it out evenly on the sheet. Be sure to leave a 1 inch edge all the way around the sheet.
15. Now sprinkle the rest of the Parmesan cheese over the spinach and spread pieces of butter across length.
16. Using a slotted spoon ( to allow excess sauce out), spoon the fish mixture down the center of the pastry sheet.
17. Wish a brush, brush the egg wash (the egg and water) along the 1 inch edge.
18. Carefully roll up the pastry and with a fork seal each edge and the seam along the length of the roll. Turn the roll seam down. Cut slits on the top (to allow steam to escape. Brush egg wash over the pastry. See picture below.

19. Carefully transfer it to a non stick baking dish. Bake at 425 for approximately 25 minutes or until pastry is a golden color.
20. Once finished, remove from oven and allow to sit for about 10 minutes before serving.
21. Reheat the remaining Bechamel Sauce and spoon it over each slice of your entree. Sprinkle a bit more Dill for garnish. Serve a side dish of boiled baby Yukon Gold potatoes tossed in butter and parsley, salt and pepper. Enjoy :)

Double Layer Pumpkin Cheesecake - let your taste buds SCREAM!

2010-11-27T04:28:00.000-08:00

For those of us who love to do our creating in the kitchen, there comes a time once in a great while when one of those creations stands out as a testament of your love for the culinary arts, not by self proclamation, but by those who you love to share that art with. One might call it a "signature dish", a recipe that is frequently requested by your friends and family during special occasions, in my case, Paella and Boeuf Bourguignon. You never tire of of making them because you know how much it pleases those you invite to your dinner table. You always strive to make it perfect for them.

I have no idea whether this double layer pumpkin cheesecake will end up being remembered as a "signature dish", it's not for me to say. One thing I will say however, from the reaction that it received on Thanksgiving Day by my dinner guests and the raves it got at the office on Friday, I may be making it again and again. There is already a request for Christmas Eve. As time consuming as it was however, I would not hesitate to do it all over again. The only thing I love more than cooking is pleasing my guests and this dessert certainly did that. That makes it all worth it and makes me happy.

CHEESECAKE

1 15 oz can of pureed pumpkin, moisture removed (see below)
5 packages of cream cheese (8 oz. each)
4 whole eggs + 1 egg yolk
1/3 cup of heavy cream (or eggnog)
4 tablespoons of unbleached flour, sifted
2/3 cup of fine grain sugar (regular sugar if you don't have)
1 cup of white chocolate chips
3 tablespoons of Kentucky Bourbon
2 teaspoons of vanilla extract
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of ground ginger
1/2 teaspoon each of baking soda and powder
pinch of salt

CRUST

1 cup of flour
1 stick of cold butter, cut in 8 cubes
1/3 cup of sugar
2 teaspoons of vanilla extract
2 tablespoons of Kentucky Bourbon
1 teaspoon of anise liqueur

BUTTER CREAM FILLING

3 sticks of butter, softened to room temperature
6 cups of sifted powdered sugar
2 tablespoons of vanilla extract
2 tablespoons of Kentucky Bourbon
1/2 cup of heavy cream (or eggnog)

WHITE CHOCOLATE GANACHE TOPPING

1 1/2 cups of white chocolate chips
1/2 cup of cream
1 cup of chopped Macadamia nuts

The night before, take the pumpkin puree and wrap it in cheese cloth and set in a strainer with a bowl underneath to capture the liquid. The day of preparation, squeeze out any excess moisture.

THE CRUST...... "Oh that crust!"

The first thing to do on preparation day is to make the bottom crust. Begin by preheating your oven to 400. In a medium wide mixing bowl, add the flour, then the butter. With your fingers, begin to gently mix the two ingredients together, breaking apart the butter. Do this until you notice the flour beginning to crumble. Now add the remaining ingredients and continue to mix with your fingers. Once you have a nice crumble, your crust is ready. Do not over mix or you will get a thicker, harder crust as opposed to more of a shortbread, crumbly crust.

Using an 8 or 9 inch spring form cake pan, spray the bottom with cooking spray, then place a sheet of parchment paper over it. While the paper is covering the bottom, attach it to the ring so that the parchment paper will be secured to the bottom. Once spring form is securely attached, cut out any excess paper from the sides. I have found that doing it this way works best and ensures easy paper removal in the end. Finally spray the surface of the paper lightly with cooking spray (or baking spray).

Sprinkle the dough in the bottom of the pan until all of it is added. Now, with your fingers, lightly press down so that the crust has evenly covered the entire bottom of your pan. Place in the oven and bake for about 20 minutes. Remove and allow to cool to room temperature. As it cools, the crust will become more solid. Set aside and do not detach the ring.

Since this cheesecake is two layers, you may want to use 2 spring form pans. Prepare the second pan the same as the first with the exception that the second pan or layer will not have the crust. If not, you'll have to wait until you bake the first layer and it has cooled in the fridge for several hours before baking your second layer (as I had to do). Anyway, we're getting ahead of ourselves. One step at a time.

THE CHEESECAKE

Once you have baked the crust and set it aside, it's time to prepare the ingredients for the cheesecake. Place all the cream cheese in a large mixing bowl, making sure the cream cheese has allowed to warm to room temperature. With a hand held mixer, slowly beat the cheese so that it becomes creamy and well broken down.

Next, add all the liquid ingredients and continue to mix until well incorporated. Begin to add the eggs one at a time and blend until you have a nice creamy consistency. Next, add the pumpkin puree and thoroughly blend well. Now you can sprinkle your spices (nutmeg, cinnamon, and ginger. Continue to mix and add the sifted flour, salt, baking powder, and baking soda.

Finally, add the sugar and chocolate chips and mix the ingredients well for about a minute. Your oven should now be preheated to 325. At this time, heat 3 cups of water to boiling and have an oven safe pan large enough to fit the spring form pan into. The pan you will fit the spring form pan into should be a good 2 inches deep. Take and cover the outside of your spring form pan with foil including the bottom and sides.

Take half of the cheese cake mixture and pour it into the first pan (the one with the crust) and cover the remaining mixture with plastic wrap. If you have two pans, you will want to boil 6 cups of water and have a second pan for the spring form pan to fit into. I know this goes without saying but better to give precise directions. Place the spring form pan with the cheese cake into the two inch deep pan and set it on the top rack of your oven. Carefully pour out the water so that the spring form pan is surrounded up to 1 inch depth.

Bake your cheesecake at 325 for 2 hours and only check it at 20 minutes before it is finished baking. Opening and closing the oven door will only create uneven cooking, so try hard not to do that. When done, shut oven off and crack the oven door open to slowly allow the heat to subside. This will avoid the top of the cheesecake from cracking. Allow this for about 15 minutes. Remove from oven and let cheesecake to sit at room temperature for another 30 minutes before you transfer it into the fridge. You should allow 4 hours in the fridge for complete cooling.

THE BUTTER CREAM FILLING

During the time cheesecake is cooling you can begin to prepare your filling (which will also be used for the sides). It is very important the butter be soft but not melted. You might want to take it out of the fridge the night before. Begin by slowly beating the butter with mixer on low until you get a nice creamy texture.

Continue to blend and add the vanilla and Bourbon. Slowly add half the cream and mix well. Now add the powdered sugar one cup at a time and mix well. Once half the sugar has been added, add the remaining cream and continue to mix. Finish mixing the rest of the sugar, continuing to mix until you have incorporated all the ingredients well. You may think the filling is too thick but don't worry, that's the way you want it. Taste for proper consistency and flavor.... but don't eat it all!

Cover the filling with plastic wrap and set in the fridge for about 30 minutes. This will give you the time to prepare for the assembly of your cheesecake.

THE ASSEMBLY

What you should now have at your disposal and ready are 2 layers of cheesecake, refrigerator cooled, your butter cream filling, and a large round presentation plate. Begin with the bottom cheesecake layer that has the crust. Remove the spring form ring carefully. Place a piece of parchment paper over the top and flip the cheesecake over so that it rests on the palm of one hand (or on a cutting board). Carefully remove the bottom of the spring form pan and very carefully peel off the parchment paper that was on the bottom of your cake layer.

Now flip your presentation dish upside down and place it over the cheesecake layer. Carefully flip the cheesecake and dish over so that everything is right side up. Very carefully remove the parchment paper you had placed on the top of the cake. Remove the butter cream filling from the fridge and with a rubber spatula, stir it a few times. Using about half of the filling, cover the top surface of the layer to about 1/2 inch, making sure it's evenly spread right to the edge.

Take your second layer of your cheesecake and carefully remove the spring form ring. This top layer will be laid upside down on top of the bottom layer so that the top of the cake will be smooth and flat. Lightly grease the palm of one hand with a small amount of butter and place that palm over the top of the cake. Now flip the layer over so that it rests on your palm. With your other hand, carefully remove the spring form bottom and the parchment paper. Now place the layer over the bottom layer carefully. Make minor adjustments so that top layer matches the edges of the bottom layer.

Set aside some of the remaining filling for a presentation edge around the top of the cake where you'll be using a pastry bag to swirl a design (easy). With the rest of the filling, cover the sides of the cake thoroughly. Finally, using a pastry bag (or a plastic baggy with a small hole cut out of one corner, you will make the presentation edge around the edge of the top. Fill your pastry bag with the remaining butter cream and begin squeezing the cream around the edge of the top layer, using a swirling motion as you go along.

Once completed, set the cake in the fridge until you get the topping ready

THE FINAL STEP.... WHITE CHOCOLATE GANACHE

Yes, we're almost done! Now we're going to get the ganache ready for the final step. This really isn't a TRUE ganache, but we'll deal with technicalities later. Bring a pot with 1 inch depth of water to a boil and set a metal mixing bowl on top. Turn heat to low and add the white chocolate chips to the mixing bowl and begin to stir with a wooden spoon. As the chocolate melts, slowly add the cream and constantly stir. You want to a achieve a smooth and thick syrup, so if you need to add more cream, do so very sparingly; you don't want this to be a liquid. When done, it should have a consistency of caramel. Remove from the heat and stir so that it cools a bit.

Take your cake out of the fridge and carefully pour the cooled chocolate over the center of the top of your cake. Swirl the cake at an angle so that the chocolate completely covers the top surface right to the edge of your cream swirl border that you made. Finally, yes FINALLY, sprinkle the Macadamia nuts so they cover the top surface. Return to the fridge and allow chocolate to set nicely.

I know this sounds so painstaking and time consuming; however, this is probably the most incredible cheesecake you will probably ever taste. This is something you will want to make only once or twice a year for very special occasions. This cake was made for Thanksgiving and a little less than half of it served 7 guests comfortably. The rest of it was taken to the office the next day and both places was extremely well received. A fellow employee was hesitant because he doesn't care for cheesecake took a small bite and decided he wanted a whole slice. Another employee (who is gluten intolerant) also took a small bite couldn't resist and had a thin slice. Still another employee who loves cheesecake said this was the best he ever had. The process may be long and drawn out, but your guests will still be raving about it a year later. It is well worth the effort, guaranteed! I will be making this again for Christmas or New Year's Eve.

Cream of Potato and Onion Soup is a perfect addition to your Winter Recipes

2010-11-14T22:23:00.000-08:00

Yes, as much as we hate to admit it to ourselves in the Northern Hemisphere, Winter is upon us; cold, damp, and snowy weather is the time to bring out the reinforcements of warmth with hearty soups and potage. Soups are so easy to prepare and the varieties are limitless, particularly when dealing with vegetables. This recipe for Cream of Potato and Onion Soup is sure to please every member of your family, rich and velvety accented with crispy fried chopped bacon and scallions. Whether served as a first course or the main event, this soup is a winner.

1 pound of cubed white potatoes
1 medium white onion, finely chopped
1/4 cup of chopped scallions
1/4 cup of chopped parsley
1/2 cup of chopped bacon (imitation bacon can be used for vegetarians)
1.5 cups of evaporated milk (12 oz.)
1.5 cups of chicken broth
1/2 teaspoon of salt
1/2 teaspoon of white finely ground pepper
2 pinches of nutmeg
2 tablespoons of olive oil
1 tablespoon of butter

In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.

Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).

Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.

When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.

Keep it salad simple.....

2010-11-07T17:26:00.000-08:00

In our continuing "Keep it simple" series, salads are a great way of creating and preparing meals that are both quick and very healthy. Here, we're not talking about throwing a few lettuce leaves together and tossing them with dressing. This simple preparation marries fresh green beans, broccoli, and tomatoes in a light savory dressing that works perfect by itself or as a side dish to a sandwich. This salad is full of good vitamins and nutrients and will be particularly pleasing to vegetarians. There isn't a long list of rare or abstract ingredients or spices either, making this a most stress free and user friendly preparation. Finally, the only cooking time you'll have is about 7 minutes in the microwave! How perfect is that for all you searching for healthy fast food?!!

1 pound of fresh green beans
2 cups of broccoli , stems cut out
2 medium fresh tomatoes, seeds removed and julienned
1 clove of garlic, smashed and minced
2 tablespoons of capers

For the dressing:

1/4 cup of olive oil
2 tablespoons of white wine vinegar or rice vinegar
1/2 teaspoon of Dijon mustard
salt and pepper

In a large microwave safe dish, add the green beans, 1/4 cup of water, and a couple pinches of salt. Cover and microwave on high for 3 1/2 minutes. Stir well and add the broccoli, microwave covered for another 3 minutes. Remove and immerse the vegetables in cold water to stop the cooking process. Vegetables will remain semi crisp and bright green.

Cut the two tomatoes in quarters and remove the seeds. Julienne them and add to a large salad bowl. Crush the clove of garlic and mince, then add to bowl. Add the olive oil, vinegar, and mustard. Stir with a spoon until all is well mixed. Finally, add the capers and stir for a second.

When beans and broccoli are cooled, drain and add them to the bowl one handful at a time, stirring in between. Put plastic wrap over the top and refrigerate for about an hour. Now how simple was that? This salad is light and refreshing without any heavy overpowering dressing. The flavors of the vegetables are allowed to be highlighted while the dressing simply enhances the flavors.

Pork Tenderloin Wellington, a reasonable alternative...

2010-10-30T10:37:00.000-07:00

Many of you have most likely heard of Beef Wellington; however, how about getting Pork in on the action? Presenting Pork Wellington, with all the elegance and savoriness of its richer cousin, but at a fraction of the cost. This dish has not been costed, but it easily comes in a less than $25.00 for 6 servings. Consider Pork tenderloin at $5.00 per pound vs. Beef tenderloin at $25.00 per pound! The rest of the ingredients are much the same cost for each. And presentation is no less impressive to your guests! If you've got a bit of time, try this. It's well worth it. Without further ado, let's get started.

2   1.5 lb Pork Tenderloins
2   Puff pastry sheets
8   Slices of Prosciutto Ham (or Serrano), sliced thin
1   Egg (for your egg wash)

The filling:

12 medium sized white mushrooms, finely chopped
1 oz. of Foie Gras (you can also use a non coarse smooth pate)
1 medium shallot, minced
2 cloves of garlic, minced
3 to 4 tablespoons of fine toasted bread crumbs
1/4 cup of parsley, finely chopped
2 tablespoons of Worcestershire Sauce
1/2 teaspoon of fresh cracked pepper
salt
1 teaspoon of Dijon Mustard
1/2 cup of dry white wine
1 tablespoon of Brandy (pref. Apple)
4 tablespoons of olive oil

What is important when preparing a dish that calls for envelopment in a pastry shell is to semi cook the meat you will use, followed by a cooling period so that juices are set and will not run during the final stage of baking. With that in mind, let's prepare the pork tenderloin.

Begin by preheating your oven to 350 (180c). Remove your tenderloin roasts from the package and cut about 4 inches off the tapered end of each roast. Save those ends, as we will use them in a future recipe. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Make sure your skillet is not so big that it won't fit in the oven. Pat dry the meat so that it won't splatter while cooking. Lightly salt and pepper all sides, then brown for about 5 minutes total. Remove pan from heat and transfer to the oven. Lay a sheet of foil over the pan so meat doesn't splatter in the oven. Bake at 350 for about 30 minutes. Following that, remove from oven and pan, set meat in a dish and allow to completely cool, which should take an hour or so. Do not place in your fridge as this should cool to room temperature. Do not discard the pan drippings, as you will use this for your filling.

While meat is cooling, you should now prepare the filling that will go around your roasts. Make sure all your prep work is completed as per the list above. Pour any excess pan drippings from the pan you cooked the pork into a bowl and set aside. Now add 2 tablespoons of olive oil to the pan and heat over medium heat. Add the shallots and saute for a minute or so, stirring with a wooden spatula. Next, add the garlic and continue to saute for another minute. Add the mushrooms and stir.

Continue to cook, adding a bit more olive oil if needed. Turn heat down slightly if you need to at this point. Saute for another couple of minutes and then add the wine and Brandy, along with the bread crumbs. Stir well so that bottom of pan is well deglazed. If you find you need to, add a few tablespoons of water. Finally, add the pan drippings you had set aside and stir well so everything is completely mixed. Transfer to a food processor.

In the food processor, add the Foie Gras, 2 pinches of salt, cracked pepper, Dijon, parsley, Worcestershire Sauce, and pulse mix until a rough paste has been achieved. Taste for proper seasoning, adding a bit more salt if you need. You should need to add anything more to this, as it should be perfectly seasoned. Remember, the slices of ham will add salt to your dish, so be careful. Set aside and allow to cool for 15 minutes.

While cooling, you can now prepare your slices of ham. Take a sheet of plastic wrap and lay it out on a cutting board. Next, lay out 4 slices of ham onto the board lengthwise, allowing the slices to overlap approximately 1/2 inch. Using half of your paste mixture, use a frosting spatula and spread it evenly over the ham. It should spread very nicely. Now add one of the cooled pork roasts on one end and carefully begin to roll it, using the end of the plastic wrap to push the roast along. It goes without saying at this time to be sure NOT to roll the plastic wrap into the roast... LOL. When completely rolled, the roast should be covered with the plastic. Holding each end of the plastic wrap firmly, roll the roast along the cutting board so that it seals it completely. Repeat the whole process with the second roast. Once done, transfer to your fridge and allow to set for about an hour or two.

While meat is in the fridge, remove the puff pastry sheets from the freezer and allow to thaw at room temperature. This should take about 2 hours. Once pastry is thawed, remove meat from the fridge and allow 30 minutes to warm to room temperature. Lightly brush your cutting board with a tablespoon of flour and lay out your first pastry sheet. Carefully stretch out the sheet with your hands and fingers. Don't use a rolling pin please, it's not needed. Simply stretch the sheet out an inch on all sides, that's all.

Preheat your oven to 425. Remove the plastic wrap from the first roast and place in the middle of the pastry sheet. Lightly brush some of the egg wash around the ends of the sheet and then fold the end closest to you over the roast. Roll the roast until it reaches the other end. Fold the left and right ends in, making sure all the seams and well sealed, using additional egg wash if needed. Set in a non stick baking pan, seam side down. Brush the top and sides with egg wash and with a sharp knife, make several slits on the top to allow steam to escape. Repeat this process for the second roast. Then set the second roast along side the other, making sure they are at least 1 inch apart.

Transfer dish to the oven and bake for about 25 minutes or until pastry is golden medium brown. Remove from oven and allow to set for about 15 minutes before serving. You may use the pan drippings to make a nice green peppercorn sauce, using a bit of olive oil and butter, a few tablespoons of Port wine, salt and pepper. It's your choice. I have found it very simple to just purchase a package of the Knorr Green Peppercorn Sauce mix and be done with it. This dish marries perfectly with a side of baby French green beans and a small serving of potatoes puree. Just remember however, the starch is in the pastry shell, so don't overdo it. Enjoy this preparation, it's absolutely mouth watering. Yes, it is a bit involved and takes time to prepare; however, there is nothing complicated that should keep you from attempting it. You won't regret it and neither will your dinner guests. This preparation will serve 4 to 6 .

Keep it Steelhead simple...

2010-10-24T22:16:00.000-07:00

In an effort to maintaining the goals set forth by this blog from its onset, that is to demonstrating how simplicity in the kitchen can produce wonderful dishes and recipes, we are launching the "Keep it simple" series. Throughout its duration, simple yet savory recipes will be presented from time to time. These recipes will stand out from the rest in that the ingredients will be few and from preparation to presentation will be less than 30 minutes.

From personal experience, it's so important now days that with our busy and hectic schedules, we can come home and put an eye appealing and mouth watering dinner together in a minimal amount of time, whether it's dinner for one or party of 4. Not everyone has the time to spend shopping for exotic herbs and ingredients, then come home and spend several hours preparing the dish. And yet, we want to eat healthy, fresh, and flavorful ingredients, not the ones you grab out of the freezer and punch 3 minutes on the microwave dial. This series will make every attempt to achieve the success of simplicity.

As our first dish of the series, it's appropriate to present fish, an often times intimidating food item that can present itself with challenges on how to cook it as well as how to season. Beyond that, what side dishes will pair well with it besides steamed rice (yawn). Steelhead Trout (salmon) is a wonderful solid flesh fish that opens up many possibilities; however, this recipe is so simple that it will take less than 20 minutes from start to finish. Apart from having to go to the store to purchase a fresh filet, the ingredients can all be found within the confines of your pantry. As far as pairing a side dish, why not simply boil some baby Yukon Golds or Red potatoes (Baby Yukons, butter, and parsley) and serve them tossed with butter and parsley? How simple is that?

1 1/2 lb fresh fillet of Steelhead Trout (also called Steelhead Salmon)
1 lemon
2 tablespoons of olive oil
1/2 teaspoon of dried tarragon
1 pinch of dried basil
salt and pepper
parsley for garnish

Preheat your oven to 400F (200C)

For those of you that are not keen on the rich flavor of Salmon, you may want to try Steelhead. It is a more delicate flavored fish with a much lighter pink color. Be sure to purchase a fresh fillet with the skin still intact on one color. 1 1/2 pounds will serve 4 people comfortably.

Grease a long baking dish with olive oil or butter. Rinse the fillet over cold water but do NOT pat it dry. The remaining water on the fish will help to cook it and remain moist. Place fillet, skin side down, on the baking dish. Squeeze the juice from the lemon and sprinkle the juice over the fillet. Now sprinkle the 2 tablespoons of olive oil, then the salt, pepper, and dried herbs. Slice the lemon and place the slices around the fish.

Bake at 400 for approximately 12 minutes. The fish should have a little give when you push a finger down on it, but it should not be hard to the touch. Remove from oven and let set for about 5 minutes. In the meantime, take your baby potatoes and slice them in halves. Place them in a deep bowl, along with chopped parsley, butter, and salt and pepper. Stir to melt the butter. Dinner is now set. All this took less than 30 minutes and you didn't have to make a long shopping list. How cool is that ??!!

True Cod and Clam Stew presents a bounty of flavors

2010-09-19T09:19:00.000-07:00

I've got to admit, seafood is one of my favorite of the food categories. There is such an incredible variety to choose from and endless ways of preparing the dishes. As far as nutrition is concerned, you don't get any better than the fruits of the sea.

Today I chose to combine True Cod and Clams in a dish that is so incredibly savory and colorful, yet so easy to prepare. Both items were found on sale this past week and I couldn't resist picking up some of each. Oh, I threw in a bit of Chorizo for a bit of a kick and it worked out great. Here's what we need:

2 lbs of Fresh Clams
1 lb of Fresh True Cod
1/2 lb of Chorizo
4 strips of bacon
1 medium onion (yellow or white)
2 cups of chicken stock
3 Roma tomatoes
1/2 cup of chopped celery
3 cloves of chopped garlic
1 teaspoon of Anchovy paste
1/2 teaspoon of Saffron threads
2 tablespoons of Pernod (anise lacquer)
4 tablespoons of olive oil
salt and pepper to taste

Start by preparing your ingredients for cooking. Wash and scrub the clams, cut the True Cod in 2 inch chunks, slice the Chorizo in 1 inch slices, cut up the bacon strips, chop the onion, and slice the tomatoes in 1/2 inch slices.

Heat the oil in a large pan over medium heat. Add the onions, bacon, and Chorizo and saute for about 5 minutes, stirring occasionally. Next add the celery and garlic. Stir and continue to saute for another couple of minutes. Finally, add the tomatoes.

Add the Pernod and chicken stock, along with the Anchovy paste, increase the heat to medium high and bring to a boil. Add the Saffron threads, evenly spread the Clams in the pan, and add the True Cod in the same manner. Taste the broth and salt if needed. Add the black pepper, reduce heat to low and cover. Simmer for about 6 more minutes until clams have opened up.

Serve this wonderful dish, along with the broth over steamed rice or boiled yellow potatoes (Yukon Gold) and sprinkle with fresh chopped parsley if desired. In addition to the fork, you better have a spoon as well. The broth is absolutely to die for! Enjoy :)

The season of Figs draws inspiration for creativity

2010-09-13T20:23:00.000-07:00

I can't remember the last time I consumed as many Figs as I have this year. In fact, the last time they were in my possession was as a child when we would pick them off the neighbors tree and eat them green and raw, stomach aches not included. This year I rediscovered and fell in love with them again. Come to think of it, I don't recall a lot of them available in the stores in years past. There must have been a bumper crop in 2010.

Figs are considered an exotic fruit in my book and therefore calls for creativity in coming up with new recipes. Previous recipes on this blog included using them in a wine reduction sauce with either lamb or beef. This time however, it is time to get my inspiration from the classification of the fruit itself and therefore have come up with a dessert. Surprisingly, combining custard and Figs has created a very pleasant and delightful dish, light and refreshing, and not loaded with heavy sweetness, a dessert that will have you and your guests coming back for more. As you will see, this dessert is a bit of a take on Trifle but on a smaller and less complicated combination of flavors. As always, you will see that some of the ingredients accent my taste in particular flavors. Here's what you'll need:

1 dozen large Figs, ripened
1 packet of custard mix (if you're energetic, you can make yours from scratch)
1/2 cup of coconut cream
1/2 cup of whole milk
1 tablespoon of vanilla extract
3 tablespoons of fine granulated sugar
1 egg yolk
2 oz. of Grand Marnier
8 small croissants, toasted (the 3 inch size)

Start by setting 3 of the Figs aside for later use. With the remainder, cut stems off and cut in halves. Add them to a small pot along with the sugar and 1 oz of the Grand Marnier. Heat over medium heat and bring to a light boil, stirring occasionally. Lower heat to low and continue to cook for about 5 to 7 minutes, stirring occasionally. Remove from heat and set aside.

Cut each of the croissants in half lengthwise and toast until crisp. Set them aside. If you can find the small variety of croissants (found in most any supermarket), use 3 regular size croissants and slice them width wise about 1/2 inch thick for each slice. Toast them as you would with the small ones. Set aside to cool and harden.

To a pot, add the custard packet, the vanilla extract, the coconut cream, and the milk.Stir until powder is dissolved. Add the egg yolk and blend into custard mixture thoroughly. Bring to a boil over medium heat, stirring or whisking constantly. Once brought to a boil, reduce heat to low and continue to stir for an addition 2 minutes. Remove from heat and whisk for about 7 minutes so custard cools a bit without creating a "skin" on the surface.

Now you have all the parts to your dessert and it's time to assemble. Start with a glass bowl that's approximately 6 inches in diameter and about 6 inches deep. Add a spoonful of custard to the bottom to coat. Next, add a layer of croissants and sprinkle them with a bit of the Grand Marnier. Slice them to fit if necessary. Now add a layer of the cooked Figs and top them with enough custard to cover them. Now start over again with a layer of croissants, sprinkles of Grand Marnier and so on and so forth until you have used your ingredients.

The final step is to take the Figs you set aside and cut them in halves and place them cut side down on the top as the picture illustrates. Transfer to the fridge and allow to cool for at least 2 hours, longer is preferred, so that the custard will set nicely. Serve chilled with a sprinkle of toasted coconut flakes if you desire. Enjoy this along with 4 of your friends, as this will serve 5 easily.

NonChefNick.blogspot.com celebrates its One Year Anniversary

2010-09-06T01:24:00.000-07:00

European guests in awe of the Oregon coast

2010-09-04T22:08:00.000-07:00

If you haven't heard from me recently, it is because during the month of August we entertained guests from Paris, France. It was their first visit to the States and will certainly not be their last. They thoroughly loved every minute of their stay and were awe struck by the beauty of the Grand Canyon and the Oregon coast, two of the favorite places they visited. In the end, with 4 to 5 weeks of vacation time enjoyed by the French, these past 4 weeks went way too fast for them and they certainly could have used another 4, according to them.

During their final week in Oregon, I had the pleasure of taking them to the coast and visit the Pacific, a total must do for them and a place that I must confess I haven't visited in a number of years. Sometimes we take for granted just how beautiful this coastline is from its rugged, rocky cliffs to the long and wide stretches of sandy beaches. If you're so lucky to be there when the gray skies break up to display a beautiful blanket of blue, there aren't many places that get better than that. What makes it so special is that it's not inundated with people and so the beaches and landscape remains pristine. At times it reminded them of Deauville on the Normandy coast and a quick turn of the head and you thought yourself along the coastline of Brittany, France.

A dip of the toes in the waters of the Pacific and it was clear to them they weren't in Cannes anymore. How did they put it, "oooh c'est si froid!" For those that have experienced the North Pacific, you don't need to speak French to know that means it's too damned cold. I had warned them of the chilly waters and suggested before heading to the coast that they should practice by soaking their feet in a bucket filled with water and ice, which got a chuckle out of them.

After brushing the sand off their feet (and their hair), we headed off in search of a place to enjoy a leisurely lunch and ended up at the top of the Inn at Spanish Head. Perched alongside the cliffs, the tenth floor provided us with an unobstructed view of the coastline which seemed to stretch for miles in either direction. We dined on wonderful varieties of fresh seafood and pommes frites, finishing off with a nice glass of Port wine while watching the waves roar up the shoreline and back out again in an almost hypnotic rhythm. We could have easily stayed the afternoon; however, there were miles to go before we slept and a nap was not on the menu for this day.

One step outside and the cool breezes of the ocean air quickly reinvigorated us and off we were to our final stop, the Newport Aquarium. Although not as large as the ones found in southern California or Florida, the Aquarium in Newport is none the less a fun place to visit. The recent addition of Swamp Land (I think that's what it's called) has added a new dimension to the attractions by bringing in exhibits of live animals typically found in Florida, Central, and South America. The Aviary presented a variety of birds and other exhibits featured Otters and Seals. The finale was the underwater glass tube that allowed you to see a variety of small and large fish in all directions. They swam above and below you. I had never seen a live Shark before until now (with the exception of the ones on Wall Street).

The day was quickly drawing to a close and we still had a 2 1/2 hour drive back to Portland. So we started our trek back home. Along the way, we found a small fish market just off the road and decided to stop and pick up some fresh fish for dinner. We began talking about what we had seen and the memories they would take back with them of their first trip to America. Before long, all was quiet but for the hum of the car racing through the darkening forest. My visitors from France were getting their late afternoon nap after all.

Another year will soon have come and gone. Summer will turn to Autumn in just a few weeks, Thanksgiving and Christmas will fly through town, and 2011 will enter our lives for the first time. And then will come August, new guests will arrive, an Aunt from Paris, cousins from the South of France, and we'll do this all over again, much like the rhythm of the waves going out and coming back. I can't wait !

Sizzling summer temperatures is no time to cook... unless we're talking scallops

2010-08-15T20:48:00.000-07:00

OK, it's been a week since the last post, a week of hot sizzling weather in the Pacific Northwest. This is no time to cook with the highs reaching 98 (38c) during the day. The last thing one wants to do is crank up the oven or set the burners on high; however, exceptions and sacrifices can be made when the urge for fresh sea scallops set in. That's exactly what happened today. It was just the small burner for just a few minutes it must be said and in the end, any small amount of discomfort was well worth it. Scallops in a seafood rub, pan fried, and served over a bed of baby greens was pure delight.

Start with a seafood rub. You can find prepared seafood rub in your local store or you can make it from scratch. Making it from scratch will save you money and you'll have total control over the sodium level being used. A little of this and a little of that and you'll be amazed as to how it enhances flavors. For this home made rub, the following ingredients were used:

1 tablespoon of fine bread crumbs
1 teaspoon of flour
1/4 teaspoon of fine white pepper
a couple of pinches of lemon pepper (if available)
a couple of pinches of salt
a couple of pinches of garlic salt
1/2 teaspoon of brown sugar
zest from one lemon
1/2 teaspoon of Wasabi powder
a couple of pinches of red pepper flakes

In a jar or container with a lid, add all the ingredients and shake well so that everything gets well blended. Then prepare your scallops. You will need 10 large sea scallops for 2 servings. Rinse scallops well and then slice them in halves. Set them in a bowl and squeeze the juice from the lemon over them. Allow to sit for a few minutes and then drain the excess lemon juice out.

Add the scallops to the container with the rub, tightly seal and shake well so that all the scallops will be well coated with the rub. Now heat a tablespoon of olive oil and tablespoon of butter in a saute pan over medium high heat. When oil is hot, add the scallops and saute for about a minute on each side until lightly browned. Don't over cook these jewels or you will get nothing but chewy texture and you don't want that. When ready, remove them from the pan and set them on a towel and allow to cool a bit.

While scallops are cooling, prepare your salad dressing. You will need:

1 tablespoon of olive oil
1 teaspoon of sesame oil
juice from 1/2 lemon
salt and pepper to taste
1 teaspoon of sesame seeds
a couple tablespoons of fresh chopped parsley
1 clove of garlic well minced

Add all the ingredients to a salad bowl and mix thoroughly. Add the baby green lettuce of your choice, 1/2 tomato diced, and toss well so that all is well coated. Finally, add the scallops and toss one final time lightly. Serve on a chilled plate and enjoy.

The three wives of Caesar

2010-08-07T05:19:00.000-07:00

The US has the Bloody Mary and Canada has the Bloody Caesar. Well, step aside because Portland has The Three Wives of Caesar in this combination of the Mary and Caesar cocktails. It was by pure happenstance that 3 cocktails were made on this day (3 guests for dinner) and the fact that Caesar had three wives. It wasn't until several days later that I Googled it that I found out that he did have three wives.

The Bloody Mary and Bloody Caesar are two very popular cocktails in North America. The Mary is thicker and more tomato tasting, while the Caesar has a lighter, more fluid, clam flavor. Why not combine the two and come up with a happy middle solution? Well, that's what I did. Turns out this drink worked for my guests and will work for you as well. Here's what you'll need per drink:

2 oz. vodka
3 oz. clam juice
4 oz. tomato juice
1 teaspoon of Pernod
1 tablespoon of Limoncello
1 teaspoon of creamy horse radish
1 teaspoon of Worcestershire Sauce
a few drops of Tabasco sauce
Cracked black pepper and salt to taste

In a cocktail shaker, add all the ingredients and just a few ice cubes. You don't want to dilute the drink but the ice cubes will chill the drink before you pour it in the glass. Shake well for a few seconds.

Fill a tall glass 3/4 with ice cubes and pour the liquid to the top. Add your favorite garnish which may include olives, pickled garlic, lemon, cherry tomatoes, or peppers. Enjoy!!

Chinese Green Beans n Bacon Stir Fry is lip smacking delicious!

2010-07-31T23:33:00.000-07:00

If you are fortunate enough to live in an area that has an Asian supermarket, you are urged to explore it. It's a trip to the market that is unlike any you have been accustomed to. There, you will find foods from vegetables, seafood, to meats you won't find at a regular market. Packaged goods, spices, noodles, and pastries are in great abundance with choices that will make your eyes spin. Furthermore, the prices are very reasonable whether you are shopping for fresh foods, processed goods, or canned items. You will find items that can be purchased in bulk from rice and pasta to grains and legumes at great savings.

One of the items in the produce department that is of great interest is Chinese green beans. That's probably not the official name of this vegetable, but its delicious. Each bean is approximately 12 to 16 inches in length. All you do is cut each one up in the lengths that you want and prepare them the same ways you prepare regular green beans. They are slender like the French style green beans and are indistinguishable in flavor. The preparation presented here is a sesame stir fry with bacon chunks, shallots, and fresh ginger. Preparation is very easy to assemble and cooking time takes only minutes. Here's what you'll need:

1/2 pound of Chinese green beans, cut into 3 inch lengths
1/2 pound of bacon chunks (bacon strips sliced in 1 inch strips)
1 tablespoon of sesame oil
1 tablespoon of vegetable oil
2 medium shallots, chopped
3 cloves of garlic, minced
1 inch chunk of fresh ginger, julienned thinly
1 teaspoon of sesame seeds
3 tablespoons of water
1 tablespoon of oyster sauce
salt and pepper to taste

It is preferable to use a wok if you have one. Otherwise, use a large saute pan. Heat the sesame and vegetable oil over medium high heat. Once hot, saute the bacon chunks until they begin to get browned. I much prefer to use chunks of bacon. You can take and chop it up in smaller pieces. Ask your butcher to prepare them for you. Many times you can find a few packages in the meat section next to the pork and chicken. They are usually chunks that would otherwise be thrown away, but you'll be amazed as to how much more meat there is than regular bacon.

Once bacon is beginning to brown, add the shallots, garlic, and fresh ginger. Continue to saute, stirring frequently. After a few minutes, add the beans and stir until all ingredients are well blended together. Add your salt and pepper to taste, and continue to saute, reducing heat to medium, for about 5 or 6 minutes. Add about 3 tablespoons of water, stir, and lower heat to low. Continue to simmer for a few more minutes. Right before finished, sprinkle a tablespoon of oyster sauce and stir. Finally, sprinkle the sesame seeds over the dish and serve and present in the wok. Serve hot with a side of steamed white rice or noodles.

Stuffed Tenderloin of Pork with crab presents flavors you'll never forget

2010-07-25T20:48:00.000-07:00

Here's another twist on Pork Tenderloin. Open this baby up and stuff it with fresh Dungeness crab. You will be amazed as to how well the flavors go hand in hand. Let's not waste time and get our ingredients together. This recipe is not difficult to prepare so don't be intimidated whastsoever.

1 Tenderloin of Pork (about 1.5 lbs)
1/4 lb of fresh Dungeness Crab
1 medium shallot, minced
2 cloves of garlic, minced
2 tablespoons of cream cheese, room temperature
2 tablespoons of butter, room temperature
1/4 cup of capers
1/4 cup of fresh chopped parsley
1/4 cup of roasted bread crumbs
1/4 cup of grated Gruyere or Parm cheese
salt and pepper (as we go along)
Cooking string
1/4 cup of cream
1/4 cup of water
3 tablespoons of olive oil

Let's first start by preparing our crab stuffing. In a saute pan, heat 1 tablespoon of oil over medium high heat. Saute the garlic and shallots for a few minutes. Add a few pinches of salt and pepper and stir in the bread crumbs. Finally, add the water, stir so that everything is well blended, and transfer all to a small mixing bowl.

In the mixing bowl, add the cream cheese and butter. Mix very well until a nice paste is formed. Add 1/2 of the capers, the parsley, and stir thoroughly. Now add the cheese and crab and stir gently so as not to break down the crab too much. You want to be able to have some chunks of crab stay whole. Set the mixture aside and prepare your tenderloin for stuffing.

Begin by cutting 6 pieces of cooking string, each about 10 inches long. Now, lay your tenderloin on a cutting board and using a sharp knife make a cut down the center of the entire length but don't cut all the way through. Leave about 1/4 inch between the knife and the cutting board. You'll now have 2 halves that are still connected at the bottom. About 1/4 inch from the bottom, cut into the meat down the entire length on each half, making sure not to cut all the way through the side. You got me so far? Your knife should be cutting horizontally. Now you have 4 quarters, still connected together. Do this one more time and open your tenderloin so that it becomes a flat sheet of meat. You may at this time use a mallet and very gently pound it so that it has a smooth surface.

You are now ready to stuff your roast. Start by sprinkling salt and pepper on the meat. Next, using a soup spoon, place your stuffing in a line down the length of the center of the meat, leaving about an inch on each end bare. Take those two ends and fold them in like you would a burrito and fold the length of the meat together so that one side overlaps the other. Now begin to tie your roast up by sliding each string under the meat and tying each string to keep the roast from opening up. You don't need to tie it too tight, just enough to keep it from splitting apart and having the stuffing squeeze out.

Set your oven to 400 (200c). Heat the remaining olive oil in a medium saute pan over medium high heat. When oil just begins to smoke, add the roast carefully and saute for about 3 to 4 minutes on each side to nicely brown the meat. Transfer the pan into the oven and bake at 400 for 10 minutes, then reduce the heat to 350 and bake for another 20 minutes. Remove from the oven, set the roast on a cutting board and let rest for 10 minutes. REMEMBER THE HANDLE WILL BE EXTREMELY NOT, so use mitts. While resting, heat up the pan drippings and add the remaining capers and the cream. Bring to a boil, stirring constantly. Reduce heat to low, salt and pepper to taste, then shut heat off.

Carve your roast into 1 1/2 inch slices and pour a bit of the sauce over each slice. You may serve this with steamed rice, baby white potatoes, or your favorite green vegetable. Add a bit of the sauce over your side dish as well. Enjoy. This whole dish from start to finish does not take more than an hour to prepare so don't fear that you'll be stuck in the kitchen (although your guests will think so). You will love the flavors !!!

Pork Tenderloin with a Fig wine reduction sauce... mouth watering yet?

2010-07-22T21:57:00.000-07:00

A nice Pork Tenderloin done right will always give beef a run for its money. Moist, succulent, and so tender, this cut of pork will satisfy even the most discriminating of food critics. At 1/3 the price of Beef Tenderloin these days, your wallet will be a much nicer place to visit.

I recently, well it was about a year ago, started playing with figs in my recipes. Last year, I prepared a wonderful set of Lamb Shanks, braised in a wine sauce with fig halves. Served for a couple of close friends during lunch, the dish was a total hit. I had never cooked with figs before and wondered why it had taken so long to rediscover them. The last time I had any figs was as a child, eating them right off the plant while still green. I know it's unusual for a 10 year old to take a liking to such an exotic fruit. I just wonder why I lost touch with them for so long. Oh well, it's better late than never.

Anyway, I digress. This week I decided to try figs with pork. I chose the tenderloin cut since I consider figs a luxurious and exotic fruit and the two would be very happy together in a pan... LOL. I was right. This dish turned out so incredibly good that I want to live next to an orchard so as to have an endless supply of them. So easy to prepare and yet so "gourmet" in appearance and flavor, you will certainly want to try it out on your loved one. Tonight, mine happened to have been my Mom. Whoever your loved one is, be sure to serve this dish under candle light because, well, just because. Without further dissertation, here is what you will need:

1 Tenderloin of Pork, about 1 1/2 lbs.
5 medium fresh Figs, sliced in halves
1 1/4 cup of red wine
1 teaspoon of fresh minced Tarragon
1 teaspoon of tomato paste
2 teaspoons of crushed garlic
2 teaspoons of minced fresh parsley
2 shallots, finely chopped
1 tablespoon of Worcestershire Sauce
2 tablespoons of butter
2 tablespoons of olive oil
Salt and pepper to taste and for the meat (keep shakers handy)

Start by gathering all your ingredients together and as usual, make sure everything is minced, measured, and chopped. I can't say enough how prep work makes cooking so easy!

Pat your tenderloin with a paper towel so that it's dry and has no excess moisture. This will make your meat brown much nicer. Now cut it in two halves, salt and pepper it liberally and set aside for a minute. Preheat your oven to 400 (200c).

In a medium size oven safe pan, heat the olive oil over high heat until the oil smokes, usually a few minutes. You want your pan and oil hot to get a nice browning crust around the meat. Now saute each Pork Tenderloin half approximately 2 1/2 minutes on each side. Cut one of the tablespoons of butter in half and place on top of each piece of meat after you have sauteed for the 5 minute period. Place the pan in the oven uncovered and let cook for approximately 20 minutes. After 20 minutes, set oven to broil and cook for an additional 3 to 4 minutes. USING OVEN MITTS, remove the pan and place it on the stove top burner you were using and transfer the tenderloin to a plate, placing a foil wrap loosely over it to stay warm.

Turn stove top burner to medium high and saute the shallots and garlic in the same pan with the pan drippings for about 5 minutes. Next, add the wine and bring to a boil. Scrape the bottom of the pan with a wooden spoon to deglaze it. Once boiling begins, reduce heat to medium low and continue to cook uncovered for about 10 minutes to burn the alcohol out and to reduce the liquid by half. Now add the remaining tablespoon of butter to the sauce and stir until completely melted. The sauce should begin to thicken a bit.

Continuing to cook, reduce heat to low and add the tomato paste and stir so paste is well blended into the sauce. Add the tarragon, Worcestershire sauce, and salt and pepper to taste and add the figs. Cook for about 5 more minutes, stirring occasionally and turning the figs over to coat them completely. Turn off heat, stir in the parsley, and let pan set. While sauce is setting, take your tenderloin and slice 1/2 inch thick slices. Place a small spoonful of the sauce in the middle of each dinner plate and then place 3 slices per person. Finish by placing a fig half on top and a couple on the side of each meat serving and drizle some sauce over the meat.

As a side dish, you notice that wedges of Russet potatoes were used. This was simple to prepare. Use 3 small Russet potatoes and peel them. Cut them in half and cut each half in thirds. About one minute before you place your pan in the oven, add the potatoes around the Pork Tenderloin and allow to saute a bit. Then do as instructed above and place the pan in a 400 degree oven.

This truly is a wonderful dinner, full of savory flavors. The potatoes will be perfectly cooked, just lightly browned and puffy. The tenderloin is absolutely moist and cooked to just below medium with a very light pink in the center, perfect doneness for this cut of meat. Enjoy and let me know what you think !

Black Japonica Rice is truly "The Emperor's Rice"

2010-07-19T21:55:00.000-07:00

Black Japonica has its historical roots in Northern China where it was known as, "The Emperor's Rice". It is a minimally processed rice; therefore, it tends to retain most of its natural nutritional value as well as its rich bran. Traditionally, it tends to be a sticky rice; however, this preparation allows the grains to remain loose and yet retain that somewhat chewy texture. This is a wonderful rice served both hot or chilled. This preparation is as follows:

1 cup of Black Japonica Rice
2 cups of water
1 tablespoon of sesame oil
2 tablespoons of olive oil
1 teaspsoon of butter
6 oz. of coconut milk (170 ml)
1 red bell pepper, sliced and chopped
1 green Italian pepper, sliced and chopped
2 medium shallots, finely chopped
1 teaspoon of crushed garlic
2 teaspoons of fresh ginger, minced
3 pinches of red chili flakes
1 level teaspoon of salt
1/2 teaspoon of crushed black pepper

Heat the sesame oil and butter in a pan over medium heat. When butter is melted and begins to foam, add the uncooked rice and stir, bringing heat to medium high. Continue to stir for about a minute or so to toast rice. Now add your water, stir and bring to a boil. When boiling occurs, reduce heat to low and cover. Cook covered for about 40 min at low heat.

While rice is cooking, heat the olive oil in a pan over medium high heat. When oil begins to smoke slightly, add the peppers, shallots, and ginger, and saute for about 5 minutes, stirring frequently. When peppers begin to brown, reduce heat to medium low and add the coconut milk and stir. Bring heat to low and add the remaining ingredients (crushed garlic, red chili flakes, salt, and pepper) and stir to blend everything together. Cover and allow to simmer for about 15 minutes, stirring occasionally.

Once rice is cooked, drain any excess water there may be and add rice to the pan with the peppers and sauce. Stir so rice is completely coated. Taste for flavor and add more salt, pepper, and chili flakes to taste. Transfer to a serving bowl and serve hot. This is a delicious side dish that can be served with pan fried chicken strips or your favorite seafood, or you can eat it all by itself. Enjoy!

Mexico celebrates lentils Latin style

2010-07-14T23:48:00.000-07:00

Ahhh... those lentils, so good, so healthy, and so versatile. If you have been following this blog, you will have noticed lentils done as a salad, soup, entree, and appetizer. Prepared French, Asian, and curry style. Now you can add Mexico to that list with this wonderful preparation full of Latin influence.

Having forgotten to take something out of the freezer, the second choice was to find something out of the pantry (which consists of 2 small shelves in the cupboard above the kitchen sink). Don't laugh, you would be amazed how much can be packed in an area not much larger than 2 carry on bags! Well, as it turns out, the pantry was the right place to start. I found a bag of French style lentils that was begging to be prepared in a way that I had not yet created. The Mexican Paella posted not long ago was a hit and it was time that lentils had their day South of the Border. And so that is the story of this recipe, which turned out wonderful I might add. It's very simple to make and with the exception of one or two ingredients, most of the other ingredients are probably loafing around in your pantry and fridge. Here's what we need:

1 1/2 cups of French style lentils (they keep their shape better when cooking)
1 1/2 cups of chicken stock
1 1/2 cups of water
4 oz. (100 gm) of chorizo (Mexican or Spanish) sliced thin
5 Tomatillos (medium, cut in quarters)
2 Tomatoes (medium, cut in halves, then sliced)
2 cups of fresh green beans, cut in halves
8 cloves of garlic, roughly chopped
2 shallots, diced
1 large onion, chopped
2 large red bell peppers, chopped
1/4 cup of parsley, chopped
1 teaspoon of red pepper flakes
1 teaspoon of Cumin
1 teaspoon of fresh chopped Tarragon
1/2 teaspoon of chili powder
1 teaspoon of salt + 2 pinches
1 teaspoon of black pepper
4 tablespoons of olive oil
A few drops of Tabasco sauce
1/2 teaspoon of colorante (see below - only if you have some)

A word about colorante. It is a substitute for Saffron. It comes in powder form, yellow-orange in color, and much less expensive than Saffron. It adds a nice color to your dish and I think it adds an extra layer of flavor albeit very subtle. Nowdays, you can probably find it in ethnic food stores and even the Asian supermarkets that are springing up everywhere in the States. If you're in Mexico, Central and South America, or Europe, you should find it easily available. I recently found some at one of the Asian markets that sell foods and spices from all over the world. If you can't find it, go ahead and use a few Saffron strands.

As usual, please do all your prep work before you start cooking. It will make it much easier on you. Also, don't fear the "long" list of ingredients for this recipe. Most of it consists of spices that are so integral to this dish. Now that you have everything ready and together, it's time to cook.

Start by getting a large pan that is a good 3 inches deep and pour 1/2 of the olive oil. Heat the oil over medium high heat and saute your chorizo until it is beginning to brown. Remove the chorizo and set aside. Do not discard the oil. When chorizo has cooled a bit, use a sharp knife and chop each slice into rough pieces.

In the same pan, now at medium heat, saute the garlic, onion, and shallots until they become translucent. Next, add the red peppers, stir and continue to saute for about 5 minutes. Add the lentils and stir well so that they are well coated. If you need more oil, you can now add the other half of it. Saute for a few minutes.

Next, add your remaining vegetables and stir to incorporate all the ingredients. Saute another couple of minutes and add your liquid, bringing heat back up to medium high. Return the chorizo to the pan and add all your spices, salt, pepper, and red pepper flakes. You should have have all your ingredients in the pan.

Bring to a boil, stir well, and cover, reducing heat to medium low. Continue to cook for 30 minutes, returning for a final stir about half way through (15 minutes). When done, lentils should be cooked through just past al dente and still retain their shape. Stir one last time, remove from stove and keep covered for about 10 minutes so that remaining juices can be absorbed.

You can serve this in a dress up way or casual, as the pictures show. Dressed up, gather a few metal molds that look more like cookie cutters. Set molds on a cookie sheet and fill them, making sure to pat the lentils down with a spoon. Fill to about 1/4 inch below top rim of mold and fill remaining quarter inch with a Mexican blend grated cheese and set under the broiler for about 6 minutes or until cheese bubbles. Remove them from the oven and let set for a few minutes. Then, using a spatula, transfer them to a dinner plate, run a thin, sharp knife around the rim and carefully lift the mold.

As a more casual way of serving, simply serve a couple of serving spoonfuls per guest on a dinner plate and sprinkle some chopped parsley over the dish for garnish. I guarantee you and your guests will love this dish. It's full of flavors and each spice adds a nice layer to the flavors. It's wonderful! If you are a vegetarian, simply cut out the chorizo and chicken stock and use 3 cups of water instead.

Warm Potato Salad explodes with flavors!

2010-07-11T23:12:00.000-07:00

We will all have made the traditional potato salad by summer's end with tons of mayo and onions. We will also have probably gained a few pounds and added a few points to our cholesterol count. Now it's time to have potato salad that you can eat and not feel guilty having seconds. Lighter without sacrificing flavor, Warm Potato salad is a wonderful summer salad that is more of the tradition of the French version than the American one. It is certainly one that you should give a try. When speaking of warm, we're not talking "hot". The potatoes have cooled to luke warm temperature and it is closer to room temp than anything else.

The ingredients are as follows for a group of 4:

5 medium sized Yukon Gold potatoes
4 fresh eggs
2 nice handfuls of French style green beans
2 tablespoons of fresh minced garlic
3 tablespoons of fresh Tarragon, roughly chopped
1 teaspoon of anchovy paste (or 2 anchovies, crush)
1 teaspoon of dried basil
1 teaspoon of Dijon mustard
1/2 teaspoon of coarse ground pepper
salt to taste, but start with 1/2 teaspoon
3 tablespoons of capers
1/4 cup of extra virgin olive oil
2 teaspoons of white balsamic vinegar (or rice vinegar)

Start by bringing a pot of water to boiling. Add the potatoes (unpeeled) and boil until you can stick a fork in and there's little or no resistance, usually about 20 minutes or so. Remove the potatoes but leave the water in the pot boiling. Let the potatoes sit for a few minutes until they have cooled slightly and can be handled without getting burned. They should peel very easy. Leave whole for now.

In the pot of boiling water, add your eggs and boil until they are between soft boiled and hard boiled. This can be a hit or miss but I have found that it takes no more than 4 to 5 minutes. You want to leave a bit of the yolk soft so that it will mix with the potatoes and dressing. When they have boiled, immediately take them out of the water and transfer them to a bowl of cold water. Again, leave the water boiling.

Now add the green beans in the same pot and boil for about 4 minutes until they are just al dente and still bright green. Remove them and transfer to a bowl of cold water so they don't continue to cook. Now you can dump the boiling water, it's no longer needed.

Cut the potatoes in halves and set them in a large bowl. Next, add the beans and capers. Set aside.

In a smaller bowl, add the ingredients for your dressing. Start with the anchovy paste, salt, pepper, garlic, and basil. Don't be afraid of the use of anchovy paste. Your dressing and salad will not have a fishy flavor whatsoever. You may actually place all these ingredients in a mortar and crush them all together until a nice paste has been achieved. Now add the Dijon mustard and vinegar, mixing the ingredients well with a spoon. While stirring, slowly add the olive oil until it is well incorporated. You may add a bit more olive oil than stated if you wish, there's no harm. I usually add a bit more.

Once all is well blended together, pour it into the bowl with the potatoes and green beans. With your hands, gently mix all the ingredients together until everything is coated with the dressing. Shell your eggs and cut them in halves. The yolk should have a thick creamy consistency and some of it should be harder. Add them to the salad and very carefully toss with your hands again.

Finally, add the fresh tarragon and give one brief last toss before serving. There you go. That's all there is to it. For some it may seem like this is complicated or laborious. Rest assured it couldn't be further from the truth. This salad is very easy to make and oh so wonderful to eat. Serve as a side dish with your favorite meat or fish. You can even serve over a leaf of bib lettuce for a nice presentation. As a topper, cut a few more tarragon leaves and sprinkle over the top. Enjoy. We all did!

PUNCH IT MARTHA !

2010-07-08T21:52:00.000-07:00

The hot weather has finally hit the Northwest of the U.S. To think that on July 5th we had a record low temperature only to do full circle on July 7th with a record high, it's just crazy ! No matter where you are in the Northern Hemisphere, the hot weather is here and there's no better way to quench that thirst on a dog day afternoon than punching it with Vodka Sunset Fizz. It's not Sangria and it's not Tequila Sunrise. It's the next step beyond, one that you'll want to share with your friends this weekend. Please check your car keys in at the door because this one will have Martha punching it past midnight! It's THAT good!

1 Large punch bowl
1 bag of ice
1 gallon of low pulp orange juice
2 bottles of champagne
1 1/2 to 2 cups of vodka
1 cup of orange brandy (or mix of orange liquor and brandy)
1/3 cup of grenadine
2 large oranges, sliced

Start by filling the punch bowl half way with ice. Next, add your vodka and orange brandy. Stir the ice around. Now add the champagne, pour the orange juice carefully, and finally drizzle the grenadine into the bowl, allowing it to sink to the bottom.

Finally, arrange some of the orange slices around the rim of the bowl and lay the remaining slices in the bowl. Serve and enjoy this quenching punch. It is and has always been a hit at holiday gatherings and this quantity will respectfully serve 8 to 10 party goers. Have extra on hand in case you need it or depending on the size of your party. The 4th of July was very festive! As always, please, if you're going to drink do it sensibly and never get behind the wheel and have a designated driver at all times.

Hummus Elegantus comfortable in clay or crystal

2010-07-06T22:06:00.000-07:00

Although most popular in the Middle East, nowdays hummus feels well at home throughout most of the Western Hemisphere and Europe. Rich in protein, vitamins, and minerals, this dish can play a duet as an appetizer for your dinner party and lunch for a lite fare gathering. Although the basic ingredients are found in most recipes i.e., chick peas (garbanzos), garlic, and olive oil, there are many varients of the dish. You can dress it down with just basics or class it up with a touch of this and a touch of that and give it a wonderful assortment of subtle yet exotic flavors. This preparation is a bit dressed up and hence I called it Hummus Elegantus. I think you'll agree this melange of ingredients will wow the palate. Let's gather them now:

2 cans of chick peas (also called garbanzo beans), save 1/4 cup of the juices
2 garlic bulbs, roasted (see directions below)
3 tablespoons of extra virgin olive oil
2 tablespoons of sesame seeds (alternatively you may use tahini)
Juice from one fresh lemon
1/4 teaspoon of white finely ground pepper
1 teaspoon of salt
1/2 teaspoon of smoked paprika (hot or mild, your choice)
1 teaspoon of pimentos (for garnish)
1 teaspoon of capers (for garnish)
flat leaf parsley (for garnish)
1 teaspoon of Dijon mustard (medium hot)

First, preheat your oven to 400. Place garlic bulbs unpeeled, directly on the middle oven rack and roast for 50 minutes to 1 hour until cloves are nice and soft. Don't short the roasting time because you want the garlic to be "creamy" when blended.

While garlic is roasting, drain the beans, remembering to save 1/4 cup of the liquid. Set liquid aside. Combine beans, olive oil, sesame seeds, lemon juice, and all the dry spices in a food processor. Add 1/2 of the liquid from your beans. Pulse process for about 1 minute until beans become smooth and ingredients are well blended. Next, add the Dijon mustard and pulse for another 10 seconds or so. With a spatula, scrape the sides of the bowl and pulse process another 30 seconds. If you need more moisture, add the remaining liquid from the beans. Leave mixture sitting in the bowl until garlic is ready.

Once garlic is well roasted, peel and partially mash cloves before adding them to the hummus. Now pulse the mixture with the garlic once last time for about 20 seconds and give it a taste for flavor. It should be perfectly seasoned; however, if you like it a bit saltier, add a couple more pinches of salt and pluse for 5 seconds more. It's all to personal taste. If you like it a bit spicy, you can even add 1/2 teaspoon of red chili flakes, but it's probably not necessary.

Transfer to a nice clay bowl for a casual get together, or go crazy elegant with a crystal dish. Place the parsley in the center of the bowl and carefully place the pimento on top of the parsley so as to make a flower. Place the capers in a circular position around the parsley. And there you have it, ready for your most discriminating guests, sure to gobble this up like there's no tomorrow. Serve with your favorite dipping bread or crackers and enjoy.

Many thanks to Gabriel, who captured my attention with this recipe.

Spice it up a bit with Mexican Paella

2010-07-02T22:17:00.000-07:00

By now, if you have been following this blog, you are familiar with the Spanish Paella that has been presented and well reviewed. The dish is a wonderful and delicate flavor of what Spain has to offer, the abundance of seafoods, fresh vegetables, its famous Bomba rice, and of course one must not forget the great Spanish pork used for chorizo. All that's well and good and over time it has become an all time favorite on the request list of dishes to make at my dinner parties. But it's time to spice it up a bit and bring it closer to home with a flavor from south of the border, Mexico!

Bringing in the taste of Mexico is a perfect marriage for Paella. Mexican chorizo, tomatillos, and spicy green chilies simply sets sail the Paella that made culinary Spain famous across the Atlantic to become Mexican Paella that everyone is sure to embrace every bit as much as its famous cousin. So without further dissertation, let's begin with our shopping list.

Enough to feed 6 people:

2 lbs of chicken wings
1 pound of shelled and cleaned medium shrimp
1 pound of Mexican chorizo, medium heat, sliced in 1/2 inch thickness
2 pounds of fresh Manila clams in shell
1 1/2 cups of short grain rice (Bomba is best)
2 medium sized tomatillos, diced
1 large yellow onion, diced
6 cloves of garlic, diced
1 small green chili, finely diced (2 if you're brave)
2 medium shallots, diced
1 1/2 cup of frozen baby peas
2 cups of fresh green beans, cut in 1 inch sizes
1/4 cup of olive oil
4 1/2 cups of chicken stock
1/4 cup of Tequila
1 teaspoon of paprika (smoked if possible)
1 cup of diced tomato
1/4 teaspoon of red chili powder
1/2 teaspoon of Saffron threads
1 teaspoon of black pepper
1 teaspoon of salt (to taste, so taste before)

The best way not to make this dish labor intensive or complicated, let alone intimidating, it is best, as always, to do all your prep work ahead of time so that all you have to concentrate on is the cooking. Trust me, it works very well that way. So start gathering all your ingredients in their proper amounts, wash, soak, slice, chop, and dice. You're now halfway there. In a very large pan (either paella pan 14" or large oval dutch oven ) heat the olive oil over medium heat. The oil should completely cover the pan. If it doesn't, just add a bit more.

Start by sauteing the chorizo until they are slightly browned and the oil has taken on a shade of the color of the chorizo. Remove the chorizo and now brown your chicken wings for a few minutes. Remove and set alongside the chorizo. If the oil gets too hot, simply turn down the heat slightly.

Next, saute in the same pan, the onion, garlic, diced chili,, and shallots until they become translucent and begin to slightly brown. Once this occurs, add the Tequila and scrape the bottom of the pan to deglaze. Stir well so that Tequila gets absorbed completely by the onions. Now, add the tomatillos and the rice. Stir well so that rice gets well coated. Allow the rice to saute for no more than a minute or so. Now you can add the chicken stock but save 1/2 cup to heat up separately for the saffron threads. Stir well and add the green beans, paprika, diced tomato, black pepper, salt, and chili powder.

While you await the stock to come to a slow boil, heat the chicken stock you set aside in the microwave and add the saffron threads. Allow them to completely bleed into the stock. Add to the rest of your stock. When chicken stock begins to boil, add the chorizo and chicken back into the pot, bring back to a aboil, and then reduce heat to low and cover for 10 minutes.

After 10 minutes, add the peas, clams, and shrimp, carefully immersing the clams into the rice and broth. Cover again and allow to cook for an additional 10 minutes. When finished, there should possibly be a small amount of liquid left, which is totally fine. Remove from heat and allow to rest semi covered for about 10 minutes. This will allow the rice to complete its absorption of the liquid and you will have a perfectly moist but firm rice.

Present the Mexican Paella in the dish it was cooked in so that it will remain hot. Your guests will be impressed with your culinary prowess and melt in their seats when they savour the first bite. And you won't have to tell them how easy it was to make. Enjoy!

Raspberry Mascarpone Tart is a piece of Heaven with every bite

2010-06-27T22:21:00.000-07:00

Recently, I noticed a number of Foodies out there have posted various fruit tarts from strawberries to apples and pears. Thanks to all of them, it has inspired me to try my hand at one and I believe it to be a winner. Because of your inspiration, I certainly can't take full credit, but have none the less added my special touches to this one. I served this to my guests for Sunday brunch and it was like seeing a bunch sweetoholics swarming over it never being able to get enough of it. I must admit, later in the evening I could still smell the scent of the perfumed aroma of the raspberry compote. I can't say enough about the incredible flavors that screamed out of every bite. As a footnote, it was relatively easy to prepare.

The topping:

2 pints of fresh raspberries (2 small boxes)
2 tablespoons of Grand Marnier
2 tablespoons of Grenadine syrup
3 tablespoons of sugar
1/2 cup of raspberry preserves
1 packet of gelantine powder (diluted in 1/3 cup hot water)

The filling:

1 package of cream cheese (8 oz.) at room temperature
1/2 container of Mascarpone (4 oz.) at room temperature
1 whole egg room temperature
1/3 cup of sugar
1 tablespoon of vanilla extract
1 tablespoon of Grand Marnier

The crust:

1 puff pastry sheet
2 tablespoons of flour

You can make your own puff pastry, but please, do you really want to complicate this dessert? Have we forgotten what this blog is all about, simplicity?? Just take the pastry sheet out of the freezer and set it at room temperature and let it thaw for about an hour or so.

When thawed, unfold it and lay it over a cutting board that has been sprinkled with the 2 tablespoons of flour. Preheat your oven to 400 (200c). Get yourself a tart pan that has the romovable bottom, you know the kind I'm talking about? You want one about 9 to 10 inches in diameter. Since there is plently of butter in the puff pastry, you really don't need to butter your pan. Using a floured rolling pin, roll out the puff pastry so that it is large enough to cover the bottom and sides of the tart pan. Don't roll it too thin or you won't have a nice bottom crust. Lay the pastry dough over the tart pan and push along the sides with your thumb so that it molds itself nicely to the sides. If you have extra pastry dough that goes over the sides, simply fold it back into the sides making sure that it sticks well in the fold. With a fork, poke holes on the bottom and sides so that pastry doesn't puff up.

When ready to bake, use baking paper to cover the bottom and sides and then fill the pan with dried beans (like kidney beans or white beans). This will also help prevent pastry from puffing up and will keep its shape. Be sure to use baking paper and not foil. Foil, for some reason, keeps the bottom from baking well. It's best to use parchment paper or that special plastic paper that's oven safe. Anyway, I digress. Bake at 400 for about 15 minutes. When finished, remove from oven and lift out the beans and paper and allow to cool. It will continue to bake while it is still hot.

While pastry is cooling, start preparing your topping. In a medium sauce pan, add the raspberries, sugar, and Grand Marnier. Heat and bring to a very slow bubbling over medium to medium low heat, stirring frequently. Once liquid has been produced by the raspberries, add the preserves and the Grenadine and continue to cook for about 5 or 6 minutes. Remove from heat and pour into a bowl through a strainer so that you separate the liquid from the solids. The liquid will produce a wonderful syrup that you will coat your serving plates with. Set the solids back in the pan and set aside.

Now you can prepare the filling. In a large bowl, add the cream cheese, Mascarpone, egg, vanilla, and Grand Marnier, and stir with a wooden spoon until well blended and creamy. It may take a few minutes but you want to do this by hand. Once smooth, add the sugar and mix well for a couple more minutes.

Now it's time to bake again. Once the crust has cooled and the base has hardened a bit, add the filling of cream cheese and Mascarpone to the crust shell making sure it covers the base evenly. Since there could be leakage at the seams of the pan bottom, cover the bottom and sides of the tart pan with foil. This next step is very important. ONCE THIS GOES IN THE OVEN, THE OVEN DOOR MUST STAY SHUT AND NEVER BE OPENED UNTIL BAKING IS COMPLETE. Bake at 400 for 12 minutes and then shut the oven off and leave the tart in the oven for another 40 minutes. DO NOT OPEN THE DOOR DURING THIS TIME.

When baking is done, remove and set the tart aside to cool for about an hour. When cooled, add the gelatin (diluted in hot water) to the raspberry solids you have in the pan and stir well for about a minute. Let set for 5 minutes and then pour over the top of the filling making sure the entire surface is well coated. Transfer tart to the fridge and allow to continue to cool for another hour.

To serve, coat each plate with the raspberry syrup (about 2 tablespoons per plate) and place a nice wedge on top. Finish with a nice spoonful of well whipped heavy cream. You will have a dessert that is guaranteed to wow your guests. You won't believe the incredible flavor your taste buds will experience. I seriously recommend you make this at home. It was out of this world and I have all of you that have posted various tarts to thank for inspiring me to try my hand at it.

Spaghetti and meat balls.... a billion fans and a billion ways, but here's my way

2010-06-21T22:34:00.000-07:00

Who doesn't love spaghetti and meat balls please leave the room. This has got to be on the favorites list of most everyone. For you vegans out there, just leave out the meatballs. This recipe for meat balls in a tomato base goes back 50 years in our family and large quantities were always made so that there was a guarantee of leftovers. Otherwise, good luck! We'll first start by preparing the meat balls. These have a wonderful moist texture and are so savory, you might even want to remember the recipe for meat loaf sometime. Here's what you'll need:

1 lb. of lean ground beef
1 lb. of ground sweet Italian sausage
1 cup of Panko bread crumbs
1 whole egg
1 egg yolk
1/2 cup minced fresh parsley
1 teaspoon dried oregano
1 teaspoon smoked Spanish papika
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons Worcestershire sauce
1 teaspoon dried basil
1 teaspoon anise seed
1 cup of flour in a bowl
1/4 cup of olive oil

In a large bowl, add the beef and sausage, breaking it in chunks. Next, add the eggs and Worcestershire sauce and with your hands dig in and mix those ingredients well. Make sure the sausage and beef integrate completely. Now add all your remaining ingredients and continue to mix until everything is well mixed and incorporated.

Now wash your hands well, rinse, but do not towel dry them. When you roll your meat mixture into meat balls, having moist hands will keep the meat from sticking to your hands, so keep them wet. Starting with a soup spoon, spoon enough mixture into your palm to make a ball about 1 1/2 inch in diameter. Begin to roll the meat into a nice round ball using both your palms. Set each one on a sheet of parchment paper. This amount will make approximately 24 meatballs.

Now heat the oil in a large saute pan over medium high heat. While waiting for the oil to heat, start dredging the meat balls in the bowl of flour two at a time. When oil is hot, carefully place the meat balls in the pan, 8 to 10 at a time and saute on each side until browned. This will usually take about 8 minutes per batch. Once each batch is browned, set then on a large plate lined with paper towels. When all meat balls are browned, discard oil and wipe your saute pan of any burned or browned flour. Discard the flour and wash your bowl. Now we will prepare the sauce. For this sauce you will need:

2 large yellow onions, chopped
6 cloves of garlic, finely chopped
2 carrots, finely sliced
2 stalks of celery, finely chopped
6 medium brown mushrooms, chopped
1 cup of Chianti Wine
1/2 cup beef stock
1 teaspoon of anchovy paste
3 tablespoons of capers
1 teaspoon of salt
1 teaspoon of ground pepper
1 Italian green pepper finely chopped
1 16 oz can of diced tomatoes
1 6 oz can of tomato paste
4 tablespoons of olive oil
1 teaspoon of oregano (dried)
1 teaspoon of basil (dried)

In the large pan you used, heat the olive oil over medium heat. When oil is hot, saute the onions until translucent. Next, add the garlic and green peppers. Continue to saute over medium heat for a few minutes and add the celery and carrots. Stir and saute for an additional few minutes or so. Now add the Chianti wine and deglaze your pan. Add the diced tomatoes and the mushrooms, reduce heat to medium low. Next add all the remaining dry ingredients including the oregano, basil, salt and pepper,and stir well. Continue to cook over medium low for about 5 minutes and add the beef stock, anchovy paste, capers, and tomato paste. Dissolve the paste and anchovy, mixing and incorporating everything well. Your sauce should have a nice "puree" consistency now. If it's too thick for you, just add a bit more beef stock.

Continue to cook uncovered for another few minutes and then add the meat balls back into the pan, stiring them in so that they are well coated and incorporated into the sauce. Reduce heat to low, cover, and cook for an additional 15 minutes. When finished, uncover, shut the heat off, and allow the sauce to settle and develop a nice thick creamy texture.

While the sauce was slow cooking, you should have brought a large pot of water to a boil. Choose your choice of pasta (spaghetti or linguini). Add a generous amount of salt to the water, but leave the oil out. Cook your pasta for about 8 to 10 minutes or until it is al dente. Remove pasta using a large fork or pinchers and add to a large serving bowl. Don't remove pasta by draining and DO NOT RINSE over water! By removing the pasta as instructed you'll take some of the pasta water with you which will keep the pasta from sticking and also add flavoring to the sauce. Once pasta is in the serving bowl, add a small ladle of the sauce to the pasta and stir well so that it is nicely coated with a think layer of the sauce. Add the meat balls over the pasta and transfer the sauce to another serving bowl and voila, dinner is ready. Enjoy with wonderful Italian bread, sprinkling of grated Parm or Gruyere, and finish off with a generous helping of butter lettuce and a mild olive oil and lemon juice dressing. Enjoy !!

Framboises au Chocolat....at last, a cocktail you can eat with a spoon!

2010-06-13T21:41:00.000-07:00

Loosely translated, Framboise au Chocolat is Raspberries in Chocolate. I had to give it a French name because it looks so "french", non? This happens to be a NonChef original as far as I can tell. I had semi sweet dark chocolate and raspberries hanging around and so I decided to come up with a dessert "cocktail" that you would need a spoon to eat, drink, or devour it. I haven't come up with the right phrase yet, but doesn't it look decadent? Mmmm yum it is! And silly rabbits out there, this is for adults.

I made enough of these for after dinner for 4; however, I must confess, I couldn't restrain myself and for 4 days straight, upon coming home from work, I ate one. Just when I was about to consume the last one, it dawned on me that I hadn't taken any pictures yet. That spoon got within an inch of the glass before I realized it. Thank god for quick thinking!

This dessert is the perfect finishing touch to a wonderful dim lit dinner for 4 and I highly recommend making it. So without further dissertation, here are the ingredients you will want. Oh, by the way, this is very easy to prepare.

1 cup of fresh raspberries
1 cup of raspberry preserves
1 cup of heavy whipping cream
1 packet of custard powder (instant custard, or you can make it from scratch)
2 cups of milk
4 oz. of semi sweet dark chocolate
1 packet of unflavored gelatine
1/2 cup of boiling water
1 cup of slivered almonds
1 shot glass of Kahlua (spelling?)
2 shot glasses of Framboise liquor (2 oz.)
1 teaspoon of sugar
2 tablespoons of powdered sugar

OK, from the start you will notice that I am cutting corners with the "instant" custard mix. If you want to spend the time making custard from scratch, be my guest. For most other desserts calling for custard, I would make it from scratch, but in this case it's perfectly ok to use instant. Save yourself the extra work.

We must first start out by preparing the bottom layer of this dessert cocktail, so start out by mashing the fresh raspberries with a fork, just enough to break them up and expose the sweet juices. Set them aside. In a sauce pan, pour the raspberry preserves and heat over medium low heat. Add the fresh raspberries and the 1 teaspoon of sugar. Stir well and when the mixture liquifies and begins to bubble, add the Framboise liquor and continue to cook for a few minutes at low heat.

In a microwave, bring 1/2 cup of water to boiling and add the gelatime packet. Stir well so that it completely dissolves. Add this to your sauce pan with the raspberry preseves and remove from heat. Stir well. Let sit for about 3 minutes and prepare 4 large martini glasses (6 oz size), or whatever clear dessert cups you may have. Run them over very hot water and towel dry. Now fill each glass evenly with the raspberry mixture and refridgerate for at least an hour.

While the raspberry mixture is cooling, get a saute pan and add the slivered almonds and toast over medium heat (dry). Don't over toast them, but when they start turning a golden color, they're ready. Remove them from the pan and set aside.

When the raspberry mixture has cooled and stiffened, you may start your custard. In a medium pot, add the milk and custard packet and stir so that powder is well dissolved. You will want to bring the custard mixture to a full boil over medium heat, constantly stirring and scraping the bottom of the pan so that it doesn't stick. Just before it comes to a boil, add the chocolate and stir well so chocolate melts and blends with the custard. You may want to have slivered your chocolate if it came as a block. By the time the custard comes to a boil, the chocolate should have melted and blended well. Now add the Kahlua liquour and continue to stir. When custard comes to a boil, lower heat to low and continue to stir for another minute. Remove from heat and allow to slightly cool for about 10 minutes. You may want to place some parchment paper directly on the custard so that it doesn't develop a skin at the top. During this time, remove the glasses from the fridge so that they get the chill off.

Once cooled just a bit, carefully spoon in the mixture into the glasses. Return the glasses to the fridge and allow to set for several hours or until the custard has totally solidified. Before serving, add the whipping cream to a bowl and beat until nice peaks develop. About half way through this process, add the powdered sugar and resume beating. Add a nice layer of the toasted almonds to each of the glasses and a spoonful of whipped cream over the top and voila, you're ready to serve. Enjoy !

Ginger Sea Scallops provides easy gourmet in little time

2010-06-12T14:21:00.000-07:00

There are so many jewels that come from the sea. Near the top of the list has got to be Sea Scallops. Nearly every culinary powerhouse nation includes them in their basket of recipes, as they are so versitle in ways they can be prepared. Delicate and yet distinct in their flavor, Sea Scallops can be poached, stir fried, sauteed, and even baked.

This preparation calls for simple ingredients and takes only minutes from start to finish. The secret in preparing scallops to make sure not to over cook them. Doing so will render them rubbery and rob you of the subtle flavors they present. So, high and quick heat is best. They are ready in just a few quick minutes. If you would like to try this preparation, here's what you'll need:

1 pound of fresh Sea Scallops, rinsed with cold water
1 teaspoon of powdered ginger
1 teaspoon of flour
1/2 tspn of cracked black pepper and sea salt to taste
1 tablespoon of sesame oil
1 tablespoon of olive oil
1 teaspoon of crushed garlic
1/2 teaspoon of red pepper flakes (for mild heat)
1 tablespoon of butter
1 tablespoon of minced fresh parsley
1 fresh lemon, quartered

Once you have rinsed your scallops, pat them dry with paper towels. Place them in a medium bowl and add the sesame oil. With your hands, stir the oil into the scallops so they are well coated. If you need to add a bit more sesame oil, you may do so, but don't over saturate them.

In a separate small bowl, add the ginger, flour, pepper and salt, and mix ingredients well. Once well blended, transfer the mixture to the scallops and stir well so that all the scallops are coated. Set aside.

In a saute pan, add the olive oil and heat over medium high. When oil is just beginning to smoke, add the scallops, crushed garlic, and pepper flakes. Stir frequently and saute for a couple of minutes. The scallops should begin to turn somewhat milky white and translucent. At this time, add the butter and continue to stir. The scallops will create a bit of liquid which is fine. Continue to saute for another 2 minutes.

Once cooking is complete, remove them from the heat and pour into a serving dish. You may sprinkle some diced fresh parsley and add some fresh lemon quarters for garnish. Serve hot with a side of jasmine steamed rice or quick sauteed baby green beans. This entree will serve a dinner party of four.

A NOTE ON COOKING: If you see that sauteeing the scallops is not producing enough liquid during the cooking process, you may add 1/4 cup of fish or chicken stock, but use this sparingly as you want the liquid to slightly thicken from the flour and butter you used.

Baby Yukons bathed in a sauce of butter and parsley

2010-06-07T19:36:00.000-07:00

Delicate and so tender, Baby Yukon Golds have got to be near the top of royalty in the potato family. One of the best ways to prepare and enjoy them is to pick the ones no larger than about an inch in diameter, lightly boil them and toss with a marriage of melted butter, parsley, salt, and pepper. They are so perfect in their simplicity. To kick it up a notch with an entree of fish, simply toss them with finely chopped dill and you've got a winning combination. For this preparation however, we will use parsley since they were paired with a wonderful cut of filet de boeuf. Here's what you will need for this side dish:

20 small Baby Yukon potatoes, unpeeled (5 per serving)
1/4 cup of chopped parsley
2 tablespoons of butter
salt and pepper to taste

Bring a pot of water to boiling, add salt and the unpeeled potatoes. Leaving them unpeeled will keep them from getting water logged. Boil for about 15 to 20 minutes or until the potatoes slide off a knife poked into them with a very light jerk of your hand. Immediately remove from the heat and strain them. Cut them in halves and return them to the pot. If you wish, you ma also leave them whole.

Add the butter, salt, and pepper and gently stir until butter has completely melted. Transfer to a serving platter and sprinkle a bit more fresh chopped parsley. That's it. Now how simple is that? And wait until you taste these, so velvety and works so well with a nice cut of beef and a side of baby French green beans.

It works as a salad also !

A twist on this recipe involves converting these potatoes into a nice warm potato salad. Simply follow the cooking directions, strain them, and run cool water over them for about 15 seconds. Slice them in halves, add your salt and pepper, and instead of butter, add a couple of tablespoons of olive oil and a tablespoon of white balsamic vinegar. Gently toss and serve as a first course. As a garnish, you may add some freshly crisped sliced bacon. What a wonderful treat this is.

IMPORTANT SECURITY ALERT! PLEASE READ IMPORTANT MESSAGE

2010-06-05T11:23:00.000-07:00

This week, someone was able to utilize my gmail email address and proceeded to send spam to hundreds of email addresses around the world. You may have received one or more such spam emails with my address as the sender. For this I am truly sorry, as I was totally unaware of it happening. Consequently, Google had gotten a red flag on this and temporarily suspended my email address, thus shutting down my blog at www. nonchefnick.blogspot.com.

I went through the process of verifying my email address, created a new password, and everything has gotten up and running again. Thank God that my other addresses were not compromise, nor my financial accounts. I don't know how it happened; however, the easiest way for something like this to occur is to open an email from someone that you don't know or don't know the sender, that you did not solicit, or requested information from. This happens more often than you think. Since I have had a computer, this is the second time it has happened. We receive so much email now days and it's very possible to accidentally open one that you had no intention of opening. It's easy for this to happen and I can only conclude that I did just that.

Please avoid happening to you what has happened to me!! Follow simple rules:

1. Delete any mail you're not familiar with or don't know the sender - DO NOT OPEN!! Perhaps take the extra time when replying to known email senders, by "copy and pasting" the senders address on a new email as opposed to clicking "reply".

2. Report any suspicious email or repetitive emails as spam

3. Watch for email that has numerous "Forwarded" addresses

4. Change your password once a month - make them distinct different passwords, don't just change one letter.

5. Increase your security level on the internet

6. Don't utilize any programs that "save" your sign on info for your ease. Doing so means anyone can sign on to your security enabled sites.

7. Make sure you have a GREAT security/anti virus program installed on your computer. The built in MS Windows security is worthless, so don't count on that. I don't want to knock Norton; however, Comcast recently switched to Norton for their free security program to subscribers. The last time I had this problem, I was using Norton. Perhaps it is just a coincidence, so I'm not going to put the blame on anyone but myself. I have STOP SIGN security program on my desk top and have had no security problems at all. This perticular breach is on my lap top.

8. Delete your cookies , temporary files, internet history, saved passwords, saved filled out internet forms on a weekly basis.

9. Make sure your security anti virus program is set to automatically update your computer on security issues and program updates.

10. DO NOT LET OTHERS USE YOUR COMPUTER!! Letting others use your computer to check their email messages is like sharing tooth brushes! I don't need to elaborate with any other well known metaphors. It may seem rude to say "NO" to someone you know, so just say "no". If they're good friends, they'll understand. You have no idea where they've surfed.

11. When doing searches on the web, be VERY careful. Click only on sites you're familiar with. Don't click on the side ads at the right of your monitor. Don't click on ads of companies you're not familiar with.

I know there are a number of other things that you can do; however, these are probably some of the more important ones. If you have others, feel free to list them in your comments. Please do not email me with them as if I don't know you or not familiar with you, I probably won't answer.

I hope this will help you avoid what I've gone through. I know that some of you have recently experience security issues that were even more severe than what I experience. Every breach of security however, is severe and should not be tolerated. Thank you....

Nick
nonchefnick.blogspot.com

Let's Keep It Simple Silly... the rule for Bow Tie Pasta and Broccoli

2010-05-29T18:15:00.000-07:00

The simpliest dishes with fewest ingredients are often the best and most satisfying of all. Bow Tie Pasta and Broccoli melange is no exception. In its simplicity, it will satisfy vegetarians and meat eaters alike. Let's not forget the healthy food aspect either, being low in fat and cholesterol, rich in vitamins and minerals, and just about right in calories. Whether presented as a main course sprinkled with grated cheese or a side dish with baked fish or chicken, pasta and broccoli will feel well at home. Begin with the following ingredients for 4 to 6 servings:

16 oz. of dry bow tie pasta
16 oz. of broccoli, cut into flowerettes
4 garlic cloves, peeled and semi crushes
4 tablespoons of olive oil
1 teaspoon of dried basil
salt and pepper to taste

The Perfect Broccoli

There is a fool proof way of cooking broccoli to perfection and it's not boiling or steaming. Both of those methods, which I have used, require that you keep a good eye on the pot, making sure that you don't overdo it, leaving the vegetable just a bit too mushy for this dish. Believe it or not, I use the microwave oven to make the perfect al dente broccoli. In a microwave dish, add the broccoli, 4 tablespoons of water, some salt and pepper, and cover with a wet paper towel. Microwave on high for 3 minutes and leave it in the micro for a few minutes before using. You will have a perfectly cooked broccoli that will not be mushy or water logged, perfect for tossing with pasta.

Garlic Infused Olive Oil

Heat the olive oil in a pan over medium low heat. You don't want it to smoke. Now add the crushed garlic cloves and allow them to slow cook for several minutes. You want to make sure you use fresh garlic cloves for this. Once the garlic has developed a light golden color, remove it from the oil and set the pan aside. Add to the oil, the basil, salt and pepper, and stir well. You will get a lightly infused oil of garlic and basil aromas that you will toss with the bow tie pasta.

...and now the Bow Tie Pasta

In a large pot, add water to the 3/4 level and 1 tablespoon of salt. Bring water to a boil over high heat. Once water boils vigorously, add 16 oz. of pasta and bring back to a boil. Do not add oil because we want the infused olive oil to bind well to the pasta. Allow pasta to boil semi covered for about 8 minutes and then check for doneness. You want it to be al dente so that the bow ties don't break up when tossed. Pasta that is too done is just not right for this (or for any dish for that matter). If not quite done, continue boiling for another minute. Different pastas have various cooking times, i.e., bow tie will cook faster than large penne, angel hair cooks quicker than linguini. Be sure to stir the pasta around while boiling so that nothing sticks to the bottom. When done, drain the pasta, but DO NOT RINSE! Rinsing takes the starch coating off the pasta and will not allow the olive oil to coat or adhere well.

Putting It All Together

In a large bowl, add the pasta, then the broccoli, crushed black pepper, and finally drizzle the infused olive oil over the top. Toss gently and taste for flavor. Add a bit more salt and pepper if you need. If you want, add some grated Parm or Gruyere and toss again. If you like, you may also toss a couple of tablespoons of melted butter for added richness. Serve hot.

A variation of this is to add sauteed mushrooms instead of broccoli. The flavors are wonderful and simply add a whole new element to the flavors. For you meat eaters out there, this variation works incredible with a nice pan fried Filet of Beef or Sirloin. Clense the palette before dessert with a nice tossed salad of mixed baby greens in a light olive oil and rice vinegar dressing.

Curry Chicken of 20 Cloves is sure to appeal to the indifferent ones

2010-05-21T17:53:00.000-07:00

If you are a curry dish lover, this will certainly be of interest to you. Curry Chicken of 20 Cloves will also appeal to those that may be indifferent to curry because the recipe presents a very mild and delicate touch to the flavors. Pro or con, you should give this dish a chance, as you will be pleasantly surprised. It's easy to prepare and this quantity will serve four dinner guests.

4 boneless, skinless chicken breast halves 20 cloves of garlic, peeled and left whole
2 medium yellow onions, peeled and quartered
2 Italian green pepper, chopped in 1 inch squares
12 oz. coconut milk
1/4 cup of white wine
1 teaspoon of flour
2 teaspoons of Vietnamese golden curry powder Salt and pepper Parsley, some chopped, and for garnish.
3 tablespoons of olive oil
1 teaspoon of sesame oil

In a large frying pan, heat the olive and sesame oil over medium high heat.

When oil just begins to smoke, sauté the chicken breasts on each side until they begin to brown. Remove them and set aside.

Reducing the heat to medium, sauté the onions and peppers for a few minutes.

Next add the garlic and continue to sauté for another minute or so. Next, add the wine and deglaze the pan, all the while, stirring the onions, pepper, and garlic.

Sprinkle the flour over the vegetables so that all are coated and stir.

Reduce heat to medium low so as not to burn the flour. Stir for about a minute and add the curry powder, continuing to stir well.

Next, add the coconut milk and stir well until the curry powder has blended well with the milk. The sauce should begin to thicken into a creamy texture.

If it thickens too much, either add a bit more coconut milk or non fat half n half. Season with salt and pepper, reduce temperature to simmer to low.

Add the chicken breasts back into the pan, turning them to coat all sides with the sauce. Cover and continue to cook for about 10 minutes or less.

You can serve this with steamed rice, but I have also found it works very well with cooked and peeled new potatoes. As a finishing touch, sprinkle the chopped parsley over each serving and a small bouquet to the side of the plate.

The Vietnamese curry can be found in Asian markets and has a somewhat rusty color to it. It is different from the Indian curry in that it is milder in flavor, although there are a number of variations in spices used in India for their curries. There is definitely an aroma of star aniseed, cinnamon, and cumin, with a more subdued smell of cloves. I find Indian curries more pronounced, depending on what each chef chooses to emphasize with the spices they use.

Coconut Raspberry Cake, simple to make and rich in flavor

2010-05-16T10:19:00.000-07:00

I don't consider myself a "great" baker of desserts; however, I occasionally try my hand at it. As time goes on, I will make attempts to create from scratch, but not this time around. I wanted to present an easy recipe for Coconut Raspberry Cake that anyone could make, even your kids. For this cake, we cut corners by purchasing a box of white cake mix. The frosting is a cream cheese frosting that is borrowed from The Joy of Cooking with a "nonchefnick" twist. The filling is a wonderful blend of raspberry preserves, fresh raspberries, and a touch of Grand Marnier.

I had no idea how this was going to come out, to be honest with you. In the end, I was very pleased. It turned out absolutely wonderful, very moist, and rich in flavor. My dessert guests went goo goo gaa gaa over it to put it in simple terms. So, I decided to share it with you. Here's what you will need:

1 box of Duncan Hines Moist Delux Classic white classic cake mix
1 1/2 cups of raspberry preserves
1 cup of fresh raspberries, semi crushed
2 tablespoons of Grand Marnier

For the cream cheese frosting:

16 oz. cream cheese, room temperature
10 tablespoons of softened unsalted butter
4 tablespoons of vanilla
4 cups of powdered sugar
6 oz. of unsweetened coconut flakes (the big flake version)

Bake the cake mix according to the directions on the box. I won't bore you with typing out the directions when they're already on the package. You should bake according to 2 layers.

While the cake is baking, prepare your filling. In a bowl, add the raspberry preserves, semi crushed raspberries, and the Grand Marnier. Mix well until fully incorporated. Cover with plastic and set in the fridge to cool.

When cake is finished baking, remove from oven and allow to fully cool. Once cooled, slice carefully across the top of the bottom layer so that it is flat. If the top layer has a bulge, simply turn it upside down when you set it on the bottom layer. That way, the top of the cake will be nice and flat. Set the bottom layer on a cake plate and begin to spread the raspberry filling over the top so that entire surface is well coated. The filling should be a good 1/4 inch thick. Next, carefully set the top layer over to cover the filling. Carefully remove any filling that runs out the sides so that it won't mix with the frosting.

Now, prepare the cream cheese topping. In a large bowl, add the cream cheese and the vanilla and stir well until the cheese becomes well incorporated and has a smooth creamy texture. Now, add the softened butter and continue to mix so that butter and cream cheese blend completely. Finally, while mixing, begin to add the powdered sugar a little at a time so that sugar gets well blended into mixture. Continue to add the sugar until you get the consistency that you are pleased with. You may not need the entire 4 cups of sugar, it's up to you. Be sure to taste for your liking.

Once your cream cheese topping is ready, begin to smooth it onto your cake, beginning with the sides and then ending with the top. Make sure to cover entire cake well. Don't be afraid to use as much of the topping as you want. This cream cheese topping is out of this world!

Once cake is completely covered, it's time to add the coconut flakes. Make sure to use unsweetened flakes and be sure to use the large flakes as opposed to the "baking" type that is stickier and more crushed. The large flakes make all the difference. Start by carefully covering the sides first by cupping your hand and filling it with the flakes, then applying it to the frosting. Be careful to be delicate so that flakes don't break up too much. Once the sides have been covered, finish off with the top. Your cake should be completely covered. Be sure to have a little extra coconut flakes in case you run short.

There you have it, a wonderful Coconut Raspberry Cake that you'll be proud to present to your guests. When I say this was delicious, I'm not kidding. You'll just have to try it for yourself to be sure. Enjoy!

My first Apple Crumble is a smash right to the last crumb!

2010-05-11T18:00:00.000-07:00

It's amazing how some things that are so easy to make are more often than not, absolutely delicious. Case in point is this version of Apple Crumble. It's not a pie and it's not a cake, just something inbetween. Until Sunday, I had never made this, but decided to take a crack at it without any influence of current recipes but simply with what my taste buds remember of the various crumbles I have had in the past. My only fear was leaving something out that was very important. But I wanted to see if I could put this together blindly. I wanted to put myself in the shoes of someone that had no knowledge or at the least, very green in the art of recipe creation. Well, if I could succeed, any one of you could as well. That was my atitude.

This experiment could turn out in one of two ways, I thought to myself. Either it will be a disaster like my Mom's apple pie that I've mentioned before (please check archives) or come out surprisingly delightful. Well, I'm happy to report that it was wonderful and after Sunday, there was not a crumb left to be had. So if you trust in me, get the following ingredients together and replicate this wonderful dessert in the comfort of your own kitchen. It's very easy to prepare and way too easy to inhale it!

7 Granny Smith apples, peeled, cored, and sliced
2 tablespoons of corn starch
2 tablespoons of cinamon
3 tablespoons of sugar
2 tablespoons of brown sugar
dash of salt
1/2 cup of heavy whip cream
1/4 cup of Calvados (apple brandy)

For the crumble crust:

2 cups of sifted flour
2 cubes of butter
1 teaspoon of vanilla
2 tablespoons of Calvados (apple brandy)
2 tablelspoons of sugar
1 tablespoon of brown sugar
dash of salt
1/2 cup of cream

Preheat your oven to 375

Start by preparing the crumble crust. Place the sifted flour in a food processor. Add the salt, brown sugar, and sugar, process for about 30 seconds until all dry ingredients are well mixed. Next, take your two cubes of butter and slice into 1/2 inch slices. Add them to the processor. Make sure the butter is very cold, it will make your dough fluffier. Put the butter in the freezer for about 20 minutes to ensure it's very cold. Now process with the pulse button so that butter is well incorporated into the flour, next add the vanilla and Calvados, pulse a few more times. Finally very slowly add the cream while pulsing. Stop adding cream when the dough begins to clump and gets crumbly looking. At this point it's ready. You don't want it too moist because you're going to simply crumble it over the apples. Set this aside so you can start your filling.

Now prepare the apple filling. In a large bowl, add all the liquid ingredients with the apples. Mix well with your hands. Now add all the dry ingredients and mix well with your hands so that all the apple slices are well coated. Transfer this mixture to a well greased (with butter) baking dish approximately 8 x 12.

With your fingers, add the crust mixture to the dish, making sure to crumple it with your fingers and all the apples are covered. Place in the oven for about an hour uncovered. As a final ingredient, which is what I did, take and crumble a couple of Reeser's Crunch Bars, and sprinkle it over your dish about 20 minutes before finished, along with slivered almonds.

When baking is finished, shut oven off and allow dish to sit in the oven for 15 more minutes. Remove and set aside for another 30 minutes. Take some heavy whipping cream and beat it until it thickens but doesn't have peaks. Half way through, add a bit of vanilla and a tablespoon of powdered sugar. With a spoon, pour cream over individual Apple Crumble portions and serve. Enjoy!!

Sunday Morning Omelet has less fat and cholesterol

2010-05-09T10:11:00.000-07:00

And so it's Sunday, you sleep in 'til 9, and you've committed yourself to a lazy morning and lounge. You can't forget that it's breakfast time, however. You want no complication, no fussy messy stuff, and no prolonged time in the kitchen. It's time for the Sunday Morning Omelet, a nice rich cup of coffee, and a crispy croissant, and out in the morning sun you go.

This omelet is quite simple to make and oh so flavorful, just the kind of flavors you'd expect in the morning. A good thing about it is that the amount of fat and cholesterol is reduced by eliminating one yolk and leaving the butter in the fridge. You won't be sacrificing flavor and that's a promise. The ingredients called here are for one nice serving. If you are having Sunday breakfast with your loved one, just double the quantity.

1 large whole egg
1 large egg white
1 2 oz. slice of Swiss cheese (skim is ok)
2 cloves of garlic
1 medium russet potato, skin on, diced
2 tablespoons of pimentos
2 tablespoons of olive oil
salt and pepper to taste
parsley, chopped, for garnish

Begin by dicing your potato. The cubes should be no larger than 1/4 inch square so that they will crisp quickly. Next, dice your garlic

Add your egg and white to a bowl, some salt and pepper, and beat until fluffy. Set aside. Heat a dry 9 inch fry pan over high heat for a few minutes until pan is very hot. A drop of water should bead up quickly.

When pan is hot, add the olive oil. It should begin to smoke almost immediately. Add the diced potato, garlic, and pimento and saute quickly, turning the potato frequently with a spatula. Add a couple dashes of salt and pepper. Continue to saute for a few minutes or until they begin to turn golden. If you need to add a bit more olive oil, go ahead and add another tablespoon.

Now reduce your heat to medium and add the eggs, making sure the entire surface of the pan is coated. Add the slice of cheese in the center, reduce heat to low, and cover. Cook covered on low for about a minute or so and then shut the heat off, leaving the pan on the burner for another minute or two, making sure the pan remains covered. Remove the cover and with your spatula, fold the omelet in half, remove from heat, and cover until ready to plate.

Serve, along with a nice strong cup of cafe au lait and crispy croissant. Enjoy this wonderful omelet, knowing that has lowered fat because you used olive oil, and lowered cholesterol because you used one less yolk and only 2 oz. of cheese, even lower if you use cheese made with skim milk. You can now enjoy the nice sunny Sunday morning with your morning paper and watch the morning slumber by. Happy Sunday!

Why is it called Rattlesnake Penne Pasta?

2010-05-07T17:48:00.000-07:00

Well, Rattlesnake Penne Pasta doesn't really have rattlesnake meat in it. It's just a name, but then you all knew that anyway. This dish is always a favorite on restaurant menus and now it can be a favorite dish in the comfort of your dining room. Although it looks complex and full of ingredients, it is quite simple to make, but be forewarned, you had better make enough of it because seconds and thirds are a definite probability with this dish. The quantities mentioned here should suffice for a dinner of four.

1 16 oz box of dry Penne pasta noodles
2 large boneless and skinless chicken breasts, cut in 1 inch cubes
1 1/2 pounds of Mexican or Italian sausage, cut in 1/2 inch thick slices
2 large red or yellow bell peppers, cut in 1 inch cubes
1 large white onion, chopped
6 cloves of garlic, chopped
8 button mushrooms (brown or white), sliced
1/4 cup of chopped parsley
1 teaspoon coarsely ground black pepper
1 teaspoon of salt
1/2 teaspoon of red pepper flakes (for heat)
1/4 cup of olive oil
2 tablespoons of flour (sifted)
1 cup of heavy cream
1 cup of chicken stock
2 cups of shredded Gruyere or aged Swiss cheese

In a large skillet that is at least 3 inches deep (or you can use a large pot), heat the olive oil over medium heat. Add the sausage and saute for about 5 minutes until slightly browned. Remove the sausage and set aside.

Next, saute the chicken until it begins to brown. Remove and set aside with the sausage. In the same pan, add the onions and the bell peppers. Saute over medium heat for 5 minutes or so and then add the garlic. Lower heat to medium low and sprinkle the flour to cover the onions. Stir well for about a minute and then add the chicken stock. The stock should begin to thicken pretty fast. Be sure to stir and scrape the bottom of the pan to deglaze. This will add flavor to your dish.

Add the mushrooms, salt, and pepper, along with the pepper flakes and stir well, lowering heat to low. Now add the cream and stirring, blend everything well. Add half of the shredded cheese and stir so that it melts into the sauce. Your sauce should now be a nice thick and creamy texture. Taste for flavor.

In a large pot, bring enough water to a boil to cook the pasta. Add a bit of salt (1 teaspoon) to the water. Cook pasta until it is al dente. It will continue to cook a bit more when you transfer it to the sauce. While the pasta is cooking, add the sausage and chicken back to your pan and stir everything well so that all is incorporated into the sauce. Cover and continue to cook on low or simmer while pasta continues to cook.

After about 8 minutes or so, the pasta should be about ready. Test it for the proper texture. Remove the pasta with a slotted spoon and add it to the sauce and stir everything well. If you need to, add a tiny bit of the pasta water to your dish and stir. Finally, add half of the parsley and stir, cover the pan, and let simmer for a couple of minutes.

Serve on a large deep plate and sprinkle the remainder of the parsley and cheese. This dish is guaranteed to please everyone! You can finish it off with a crisp greens in a simple olive oil vinegrette and a nice bottle of white wine of your choice. Enjoy!

Food Diversity marries Top Sirloin and Brussel Sprouts

2010-05-03T18:04:00.000-07:00

It's amazing how simple combinations of foods that you wouldn't think go well together can create such a wonderful marriage of savory flavors. It is the job of NonChefNick to find these combinations, try them out, and wow the readers with the results of endless possibilities.

Take a simple Top Sirloin steak, a handful of fresh Brussel Sprouts (or frozen), a bit of red wine, salt, pepper, and garlic, and you will create a simple to make dish that will surely impress your special someone. There's no need to fill it up with starches and carbs, just simple, sauteed Top Sirloin and oven roasted Brussel Sprouts, the combination of flavors that will have you smacking your lips for more. This entree will certainly feel at home under candlelight and a bottle of nice Cabernet. Finish off with a refreshing salad of mixed greens, and never forget to save room for a couple of wonderful dark chocolate truffles to fuel the continued romantic evening. Send the kids to the baby sitter. Tonight is YOUR night.

You and your loved one should work on this together. Start by gathering all your ingredients.

2 nice 6 oz. Top Sirloin or Filet Mignon steaks
Approximately 12 Brussel Sprouts, cut in halves
4 cloves of garlic, chopped
6 tablespoons of olive oil
2/3 cup of red wine
salt and pepper to taste
1 tablespoon of butter (optional)

Preheat your oven to 400 before you start anything. Next, in a bowl, mix the Brussel Sprouts with 3 tablespoons of olive oil with some salt, pepper, and the garlic. Make sure sprouts are well coated. Transfer to a foil lined cookie sheet and roast in the oven for about 25 minutes.

While Brussel Sprouts are roasting, heat the remaining olive oil in a frying pan over medium high heat until it begins to smoke. Pat dry your steaks with a paper towel. Saute appproximately 2 to 3 minutes on each side, adding your desired pinches of salt and course ground pepper. Remove steaks and set on a heated plate and loosely cover with foil to keep meat warm. Deglaze your pan over medium low heat with the red wine and allow to reduce by half. Add the butter and stir until well melted and blended with the sauce.

Finally, remove the Brussel Sprouts and garlic from oven and transfer to the pan and stir into the sauce. Set each steak on dinner plates (heated) and spoon the Brussel Sprouts and sauce over the steaks. Serve hot and enjoy. I tell you, this is delicious!

Tomato Seed Salad Dressing

2010-04-30T16:50:00.000-07:00

Remember me telling you to save the tomato seeds and pulp in our last recipe? Well, now you will use it to make a wonderful salad dressing. There was about a cup of pulp from the five tomatoes we seeded. Here's the recipe for a wonderful dressing:

To the tomato pulp, add 1/3 cup of rice vinegar
1 1/2 cup of olive oil
1 teaspoon of Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon of soy sauce
1 teaspoon of tomato paste
1/2 teaspoon of salt
1/4 teaspoon of ground pepper
couple of nice pinches of sugar

Add all ingredients in a jar with a lid and vigorously shake to mix completely. This makes about 3 cups of wonderful salad dressing. Store in the fridge for when you need it.

This salad dressing will work wonderful with chilled, steamed asparagus, as well as a simple salad of sliced heirloom tomatoes. Enjoy!

THIS IS ......

2010-04-25T11:16:00.000-07:00

RATATOUILLE

There are a couple of things that must be squared away before we create authentic Ratatouille. First and foremost, America, you have been mispronouncing the name, but it's not your fault. It amazes and baffles me that the creators and producers of the movie, "Ratatouille", can spend millions of dollars putting it together and then, along with their promoters, go on nationwide television and screw up the pronounciation. A bit of research and a French pocket dictionary would have clearly corrected the error. Alas, 300 million of you out there followed suit with what you were taught. So, in an effort to get everyone on the right track, here's the correct pronounciation...... it's simple.......do NOT pronounce the "e" at the end. It's not ratatouill ee.

Second, you have probably read recipes that call for the vegetables to be "diced" or cut in small pieces. This is totally wrong (unless you plan to use in an omelet). With the exception of the onions and garlic, the smallest pieces should be no less than one inch long. You want to see and decifer what each vegetable is. Dicing creates mushiness and breaking down the vegetables during cooking, thus causing the physical definition of the dish to be diminished. You certainly don't want it to become a puree.

Whew... glad we got that off our chests! Ratatouille (without the "e") is an incredible vegetable dish that has gained notoriety in the last few years with the release of the movie of the same name; however, in France it has been around for decades, if not centuries. The fresh vegetables used, the preparation, the aromas during cooking, all transport you to the land where it originated and became famous, Provence, in the south of France.

This preparation is inspired by the world renown Chef Robuchon; however, I have found that adding one little secret ingredient takes it to the next level and really identifies with its origins. That ingredient is adding a splash of Anise liquor, such as Pernod or Ricard, when sauteing the onions. It adds a very subtle flavor to the dish. I do this with Paella reciipes as well.

Preparation is important when creating Ratatouille. Freshness is all important as well as cooking the main ingredient separately so that each vegetable presents its own unique flavor without being overpowered by the other. Since cooking locks in flavors, when all the ingredients are added together in the final stage, each ratains its own flavors. This is really a much simpler dish to make than you think. Here is what you need for a serving of 4:

10 tablespoons of good quality olive oil
1 large onion, finely chopped
1 green bell (or Italian) pepper, peeled and seeded (see below)
1 red pepper, peeled and seeded
1 yellow or orange pepper (optional), peeled and seeded
5 cloves of garlic, peeled and finely chopped
2 pounds of fresh vine ripened tomatoes, peeled and seeded (see below)
2 medium zuchinis
1 large (2 medium) eggplants
1 teaspoon of thyme
1 teaspoon of saffron threads
2 tablespoons of chopped fresh parsley
Splash of Anise liquor (Ricard or Pernod)
salt and pepper to taste.

Peeling tomatoes and peppers are very easy to do. To peel tomatoes, bring a large pot of water to a boil. On the side, have a bowl of cold water with ice cubes. Set each tomato one at a time in the boiling water and count out about 15 to 20 seconds, quickly remove and set in the ice water for about 15 seconds. At the end where the stem was, take a knife or use your fingers to peel away the skin like you would a banana. The skin should easily peel off. To seed and depulp, simply cut the tomato in quarters. With a sharp knife, cut out the center vein and discard. Next, using your thumb, spoon out the seeds and pulp into a small bowl. Do not discard this nectar, we shall use it to make a wonderful salad dressing on the next post. Stay tuned on that one. Once your tomatoes are peeled and seeded, cut each quarter in half and set aside. You may make diagonal cuts if you wish. See illustrations on peeling, seeding, and cutting below.

To peel peppers is just as easy as with tomatoes. Preheat your oven to 400. Wash and dry the peppers and setting on a cookie sheet. Bake for about 35 minutes, turning the peppers every 10 minutes. Next, transfer peppers to a large bowl and quickly cover tightly with plastic wrap for about 20 minutes. Remove from bowl and at the stem, start peeling the skin off with your thumb and index finger. The skin should easily separate from the flesh. Don't fret if you don't get all the skin off. You should have no problems. Next, cut the peppers in quarters lengthwise, remove the seeds, and cut each quarter in half diagonally as you did with the tomatoes. Set aside.

Peel and chop your onion and garlic and set each aside. Wash your zuchini and cut each in half lengthwise. Leaving the peeling on, cut one inch pieces and set aside. Now you have all the ingredients, with the exception of the eggplant, prepared and ready to cook. You will cut up your eggplant at the last minute so that it doesn't turn brown. You have just completed the most difficult part of preparing Ratatouille.

In a large pot, heat 4 tablespoons of olive oil over medium low heat, but do not let it smoke. Add the onions and saute gently for about 3 minutes. You are not looking to brown the onions, just get them translucent and sweating. Add the Anise liquor and continue to stir. Since, the peppers have been baked or "roasted", they are mostly cooked, so add them to the onions as well as the garlic. Add 2 pinches of salt and pepper and stir. Reduce heat to low, cover, and cook for about 5 minutes.

Your tomatoes will add moisture as they cook, so they are a great next addition to the pot. Stir them in and continue to cook, add another dash of salt and pepper, and cover. While ingredients are slow cooking, you will now prepare your zuchini and eggplant. With skin still on, cut your eggplant into one inch by 1/2 inch pieces and set aside.

In a large frying pan, heat 2 tablespoons of olive oil for two minutes over medium low heat, but do not let it smoke. Add your zuchini and saute for about 4 minutes. Remove and set in a bowl. Return frying pan to the burner and heat 2 more tablespoons of olive oil. Saute the eggplant on medium heat for 4 minutes and then add the zuchini back to the pan. Sprinkle the thyme, 2 dashes of salt and pepper, and very gently, stir. Now add the zuchini and eggplant to the pot with the onions, add the saffron and parsley, and gently stir to incorporate all ingredients together as illustrated below. Reduce heat to low, cover, and cook for about 25 minutes.

When finished cooking, taste for salt and pepper, and stir in the final 2 tablespoons of olive oil. Plate the Ratatouille in a heated presentation dish, along with sliced olive and garlic bread loaf. Finish off with a lightly tossed salad of greens. Ratatouille can be served chilled as a first course the next day, with a drizzle of extra virgin olive oil. Either way, heated or chilled, this dish is wonderful. It makes a great entree for those of you that are vegetarian! Bon appetit!

Chorizo Mac n Cheese debuts in winner's circle

2010-04-22T12:37:00.000-07:00

The Mac n Cheese is probably one of those dishes that everyone has one or more recipes that has been handed down from generation to generation in every family. There are probably as many recipe versions as there are people in the country. To top that all off, they're probably all great recipes too.

Well, with that said, growing up I can't remember mom ever making a mac n cheese dinner. And until now, I've rarely made it, apart from the box (you know what I mean) kind. So, the other day, I decided to come up with yet another recipe for this staple of the American diet. I think it must be recipe 300,000,001. I will call this, Chorizo Mac n Cheese. Go ahead and try it, it's easy. Let me know what you think. What you will need is:

2 cups of elbow macaroni pasta
3 chorizo links, casing removed (2/3 lb)
3 cups of chicken stock
1 1/2 cups of half n half
2 cups of shredded Mexican blend cheese
2 tablespoons of olive oil
6 tablespoons of butter
2 tablespoons of flour (sifted)
1/2 onion, finely chopped
1 large shallot, finely chopped
1/4 cup chopped parsley
1 1/2 cup Panko bread crumbs
1/2 teaspoon of salt
1/2 teaspoon of course ground pepper
1/2 teaspoon cayenne powder
1/4 teaspoon of garlic powder

Let's start out by doing our vegetable chopping, getting the chorizo ready, and the cheese grated (if you haven't done like me and just bought the packaged grated cheese). In a medium sized pot, melt one tablespoon of butter with the olive oil over medium heat. Add the onions, shallots, and chorizo and saute for about 5 or 6 minutes. Make sure you took the casing off the chorizo and cut up the meat into smaller chunks. Before you go to the next step, preheat your oven to 375.

Once the onions and shallots are translucent and beginning to brown, add 2 tablespoons of butter, allow to melt, then add the sifted flour making sure that it covers the onions and chorizo lightly, like new fallen snow. Now mix and stir so that flour is well incorporated and has coated all ingredients. Slowly start adding the chicken stock and stir. You will notice that the liquid will immediately thicken. Just keep adding the stock and make sure to stir (be sure to also scrape the bottom of the pan so it doesn't stick or burn).

Once all the chicken stock has been added, stir in the spices you have assembled EXCEPT for the garlic powder, then slowly add the half n half. At this time, it is good to mention that if you want to reduce the fat content, just use fat free half n half that can be found in most stores. Continue to stir until liquid returns to a simmer.

Now, add your macaroni and stir well. If you need a bit more liquid, just add another quarter cup of stock. Allow to cook for a couple of minutes at a slow boil (simmer), then add the cheese. Stir well so that cheese melts into the liquid and pasta. Be sure to use your spoon to scrape the bottom of the pan.

You now should have everything in the pot except the last 3 tablespoons of butter, the garlic powder, and the Panko bread crumbs. Take a baking dish and use some of the remaining butter to coat the dish. Pour the mac n cheese mixture into the baking dish and spread it out evenly. Transfer to the oven and bake for about 20 minutes uncovered.

While the mac n cheese is baking, melt the remaining butter in a fry pan under medium low heat. Next, add the Panko bread crumbs and coat them with the melted butter evenly. Sprinkle the garlic powder and stir. Once the bread crumbs are well coated and they just beginn to color, remove from heat.

After the mac n cheese has been baking for 20 minutes, take the dish out of the oven and sprinkle the Panko bread crumbs on top, taking care that it completely covers the surface. Return dish to the oven and finish baking at 375 for 10 more minutes. For the final 5 minutes, set the oven on broil so that the bread crumbs nicely brown. Remove dish from oven and let set uncovered for about 5 minutes. Then serve while still hot. Enjoy !!!

Cream of Leek and Potato Soup done my way

2010-04-18T10:58:00.000-07:00

There's something to be said about the marriage of leeks and potatoes. The two go hand in hand so well that it doesn't many ingredients to create a dish that is both savory and velvety to the tongue. In fact, if ice cream was a soup, it would be Cream of Leek and Potato. Am I right?

I present to you my version and recipe for leek and potato soup and I have kicked it up a notch with a topping of crisp chunks of fried bacon. Oh my gosh, the combination will totally send you to soup heaven. OK, we could sit here and continue talking about it, but why not prepare it and try it for yourself. Let's get started. This recipe will serve a party of 4 comfortably.

2 large leek stalks
3 medium Russet potatoes
2 large shallots
3 cups of chicken stock (or vegetable)
1 cup of half n half
4 tablespoons of butter
2 tablespoons of olive oil
3 garlic cloves, peeled and crushed
1 teaspoon of salt
1/2 teaspoon of pepper
4 strips of unflavored bacon

This soup is very simple to make and one that will probably get you the biggest raves from your dinner guests. As with every recipe, we must do all our prep work. Start by taking your leeks and cut off the root area and about 2 inches off the top. Now starting at one end, starting cutting slices about 1/8 inch thick. When finished, rinse them well in a large bowl to get rid of all the dirt there may be. Drain and set aside. Be sure to save some of the slices for garnish as pictured above.

Take the shallots and finely chop them. In a pot, heat the oil and melt 2 tablespoons of the butter over medium heat. Add the shallots and occasionally stir. Cook shallots for about 4 minutes until they get nicely translucent. Next, add the leeks and stir well, continuing to cook for about another 5 minutes.

While the shallots and leeks are cooking, peel your potatoes and dice them in 1/2 inch squares. Peel and with your knife, crush the garlic cloves. Add the potatoes and garlic to the pot and stir. Add your salt and pepper. Continue to cook a few more minutes and add the chicken (or vegetable) stock. Bring to a slow boil and stir occasionally. Lower heat to low and cover allowing to slow cook for about 20 to 25 minutes.

Next, add the half n half and remainder of the butter. Bring to a slow boil and taste for flavor. If you need a bit more salt, you may add it now. Continue to cook on low for about 5 more minutes. Using a food processor, begin to process 4 ladles at a time for 2 minutes for every 4 ladles. Transfer to a large bowl. When all the soup has been processed, return it to the pot and simmer for a couple of minutes. The soup should be completely smooth and velvety with no clumps.

Chop the bacon in small 1/4 inch slices and saute over medium high heat in a frying pan until it gets nice and browned. Remove and let set on a paper towel to degrease. Serve the soup with some of the slices of leeks and top with the bacon bits. Serve hot and enjoy. As a side, a nice French baguette and a tossed salad of mixed greens or frise will complement very well. Bonne appetit!

Curry Poached Swai Filets guaranteed to become a favorite dish

2010-04-16T16:40:00.000-07:00

The last time we talked about Swai Fish, it was Panko breaded and pan fried. There were rave reviews on its preparation and those that tried it wrote back to comment on how delicious and moist it was. Indeed, Swai is a wonderful fish that holds very well pan fried.

Well, if you enjoyed it pan fried, you will love it poached. Curry Poached Swai Fish will even convert those of you that may not be keen on fish that isn't fried, guaranteed. This preparation was started the day before with an overnight marination with coconut milk and curry powder. We first start out with the recipe for the marinade:

Prepare the night before:

1 can of coconut milk
1 teaspoon of sesame oil
2 teaspoons of good quality curry powder
1/4 teaspoon of tabasco sauce (no more than that!)
1 teaspoon of dried basil
1 teaspoon of dried tarragon
2 teaspoons of whole peppercorns (preferably red and green)
1 teaspoon of crushed garlic paste
3 teaspoons of capers
1/2 teaspoon of salt
1/2 teaspoon of crushed pepper

You will notice there is a melange of East and West flavors in this marinade. One might think the mix of these ingredients might not work. You will be very delighted as to how well they work. Prepare this the night before. Add all ingredients together in a bowl and blend thoroughly until everything is well mixed. Now add 2 large Swai filets making sure they are well coated and marinade completely covers the fish. Cover bowl with plastic wrap, transfer to the fridge and forget about it (until the next day).

This dish will take only 15 to 20 minutes to cook, so be sure that any starch you prepare is pretty much ready by the time the fish goes in the oven. Preheat your oven to 400. Spray or coat a shallow large baking dish with either cooking spray or sesame oil rubbed with a paper towel. Place each Swai filet side by side in the dish. You will notice the marinade will have solidified a great deal, which is normal. Now restir the remaining marinade until it is smooth and pour a tablespoon over each filet, paying special attention to include as much of the peppercorns and capers that were in the marinade.

Place the dish in the oven, uncovered, and reduce the heat slightly (to 380), bake for 20 minutes. When ready, serve each filet on a heated dinner plate with a side of asparagus and boiled baby red potatoes. At your liking, you may sprinkle some chopped parsley for garnish. Enjoy this wonderful way of serving not only Swai, but also Halibut filets, Snapper, and Cod. You may also bring the left over marinade to a slow boil, adding a few tablespoons of water or chicken stock and serve over the potatoes.

The most most perfectly cooked lentil you'll ever prepare

2010-04-11T13:08:00.000-07:00

On several occasions, lentils has been featured on this site, cooked as a stew, served as a side dish, or chilled as a salad. One of the characteristics of cooked lentils has always been that they tend to break down and don't retain their shape. The darker, green, French lentils work best in retaining shape, but will eventually break out of their casing, depending on how long you cook them. Wouldn't it be wonderful if you could cook them and they woudn't break down or get mushy, unless of course, you wanted to make a soup?

Well, the waiting is over and I have found a great way to turn out beautifully cooked lentils that will be present themselves well either hot or cilled. Using those darker green French lentils, bring 3 cups of water, salt, and a teaspoon of olive oil to a vigorous boil. Then add one cup of uncooked, rinsed, lentils to the water and bring back to a boil. Immediately cover and remove from heat. Allow the covered lentils to sit for 30 minutes. Do not uncover or check them at all during that time. After 30 minutes, taste a few of them for doneness. They should still be firm but cooked all the way through. Now, rinse them in cold water. You now have perfectly cooked lentils that are ready for serving as a salad or side dish.

Pictured here, are the lentils prepared as a salad with a drizzle of olive oil and rice vinegar. Sprinkle a dash of salt and pepper for taste. As a final touch, sprinkle with oven roasted almond slivers.You may, if you wish, microwave the lentils for a couple minutes and toss with a couple of tablespoons of melted butter.

If you are a lover of lentils, you are urged to try this method of cooking. You will not be disappointed. Be sure to use the French lentil version of this bean. Make quantities ahead of time and freeze what you don't use. You will always have some ready at a moment's notice when the need arises down the road.

Ground Pork and Chicken Gizzard Terrine gives one an inexpensive way to gourmet

2010-04-07T21:03:00.000-07:00

Served hot or chilled with a spicy Dijon mustard, this pork and chicken terrine screams gourmet on a dime. If you can believe it, this two pound terrine cost less than $4.00 (EUR 3.00) to make and will serve as a first course for a dinner party of 8.

When grocery shopping, check out the "reduced" price section of your meat department. You'll be amazed as to some of the treasures you will find there. Don't be too proud to dig in and find yourself good quality cuts of pork, beef, chicken, and lamb. I'd stay away from the fish, however. This terrine was made with a one pound package of ground pork reduced to $1.28 (EUR 0.92) and a one pound package of fresh chicken gizzards reduced to $1.15 (EUR 0.85). Ground both up nicely, add great herbs and spices, throw it in the oven and voila, a dish created to satisfy the pickiest of snobby guests. And you don't even have to tell them what it cost. Let's create this all over again. Here's what we need:

1 lb ground pork
1 lb chicken gizzards
2 oz. of Brandy
1 egg yolk
1/2 cup fresh chopped parsley
2 tablespoons of capers
1 teaspoon of tomato paste
1 shallot, minced
3 cloves of garlic, minced
1 teaspoon basil
1 teaspoon tarragon
1/2 teaspoon garlic salt
1 teaspoon course ground black pepper
1 teaspoon salt
1/2 teaspoon Spanish Paprika
3 tablespoons olive oil

Using a food processor, process the gizzards until they are medium ground (medium ground means you still leave some small chunks). Add the shallots and grind just a few seconds longer.

In a saute pan, heat the olive oil over medium high heat and saute the gizzards and shallots for a few minutes and then add the brandy, stir and lower heat to medium low. Cook for about two more minutes but no more. Set aside and let cool. Preheat your oven to 400.

In a large bowl, add all the other ingredients and mix together well. Now add the gizzards and continue to mix until everything is well incorporated. Now transfer mixture to a well greased meat loaf dish. Take a strip of aluminum foil and cover the surface of the mixture and pat it down. You want to just cover the surface and not have the foil over the pan. Place in the oven and reduce heat to 325 and bake for 1 hour 40 minutes.

Remove from oven when finished and allow to sit for about 15 minutes. Now you can choose to either serve it hot or put it in the fridge and allow to chill. It's your choice, but no matter which you choose, it's delicious. If you want to chill it, you can take the juices from the pan, add a couple tablespoons of chicken stock (or water) and bit of gelatin powder and bring to a boil. Place the loaf back in the dish and pour the gelatin mixture back in and chill it. Cover it with plastic wrap so flavors stay pure.

If served chilled, serve with cornichons (baby pickles) and a bit of Dijon mustard, perhaps a small tossed salad of baby greens. Enjoy.

Pan Fried Rex Sole; so easy, so how can it taste so good?

2010-04-06T17:40:00.000-07:00

One of my favorite fish of the sea, Rex Sole is often overlooked in favor of the more popular species of what is considered "flat fish". Don't make this mistake, this flat fish is absolutely delicious and so easy to prepare. If that weren't enough, it's very inexpensive. It's almost always available fresh at your local supermarket. For those of you residing in Europe, you're going to have to look it up online as to what it is called in your country. In the U.S., I simply call it good!

The easiest and and lip smacking way to prepare Rex Sole is to simply dredge it in flour and pan fry it over medium high heat until it is rendered to a golden crisp color. No need for a list of ingredients here, just add salt and pepper, 1/4 cup of olive oil and pan fry away. Finish it off with a lemon wedge at plating.

There is another wonderful thing to remember about Rex Sole (and most other flat fish), very few bones except for the backbone down the center of the fish. When ready to eat, simply take your knife and cut right down the length in the center of the fish and carefully separate the flesh with that knife. Once one side is complete, turn the fish over and repeat the process.

Serve this fish with steamed or boiled baby red potatoes, cut in wedges, and drizzle with a bit of melted butter. Garnish with chopped parsley. Doesn't that sound wonderful? And rather healthy, I might add. Butter isn't that bad for you in moderation. This is the time to moderate. As a finishing touch, serve a chilled plate of frisee lettuce with a lite vinegrette. There you go, I've just planned your dinner menu and I'm sure you won't regret it.

I offer my French Onion Soup as an apology for my absence...

2010-04-03T02:21:00.000-07:00

Well, I must give all of my followers a big apology for my absence these past 3 weeks. I have been heavily involved with work and consequently have neglected this site that so many of you love. I am planning to better manage my time and devote regular hours during the week for updates and posting of new recipes. I hope that you all understand and that you can forgive me. With that said, I am presenting a brand new posting that I think you will love, Soupe a l'Onion (French Onion Soup).

My recipe for French Onion Soup was recently served to my dinner guests who gave it rave reviews. They agreed that it was the best they had ever had. Perhaps my secret ingredient made all the difference. Read on and find out more.

This is probably one of the easiest soups to make and certainly one that will impress your dinner guests as it always does with mine. Soupe a l'Onion as it is called in France is a wonderful dish that doesn't call for a laundry list of ingredients or numerous steps in preparation. Most important, it doesn't take all day to make. Don't get me wrong, great Chefs will painstakingly take the time to make their beef stock from scratch; however, today there is wonderful pre made beef stock (or broth) available in your neighborhood market. Make sure that you purchase a good quality stock for this recipe as it will make all the difference if you choose not to make your own from scratch. One important thing that I should point out is the day before you make this savory dish, purchase a French Baguette and cut it in 1 inch pieces. Allow the bread pieces to dry in a paper bag overnight.

I mentioned earlier that in this recipe, there is a secret ingredient added that will take your French Onion Soup to a whole new level. Well, the suspense will be held no longer..... add 2 tablespoons of Worcestershire Sauce to your beef stock and you won't believe the difference it makes, guaranteed! OK, here's what we need for a serving for 4 dinner guests:

4 large yellow onions, roughly chopped
6 cloves of garlic, finely chopped
1 large shallot, finely chopped
1 French Baguette (previously cut in 1 inch pieces and dried)
12 to 16 oz. of grated Gruyere cheese (do not substitute)
3 tablespoons of olive oil
48 oz of beef stock (or broth)
salt and pepper to taste
2 tablespoons of Worcestershire Sauce
parsley for garnish

Have all your prep work done ahead of time as usual. This shouldn't take much time at all. In a large pan, heat the olive oil over medium heat. Add the onions, shallots, and garlic and saute, stirring frequently until onions are nicely translucent and beginning to caramelize. This enhances the flavor of the onion.

Now add the beef stock and bring to a boil. Reduce heat to low and slow cook for about 20 to 30 minutes, covered. Add your desired black pepper and taste to check for salt content. If you want it saltier, add a bit of it as well. Preheat your oven to 425.

Gather 4 individual oven safe soup tureens and ladle enough of the soup to fill each tureen to 3/4 full. Add a layer of the bread, then a layer of the grated cheese. Finally, add a few more pieces of the bread at the center and finish off with additional grated cheese. Place on a cookie sheet and bake for about 15 minutes. For a finishing touch, set on broil for about 3 minutes. Remove from oven and garnish each tureen with some chopped parsley and serve hot.

A wonderful salad of greens tossed in a light French vinegrette dressing will make a wonderful compliment to this dish, along with a slightly chilled white Burgundy wine. Enjoy.

Skate Wing will have you flying to a new taste sensation

2010-03-06T08:47:00.000-08:00

Most of you have probably never heard of Skate fish. I, for one, had never heard of it until I visited the local Asian supermarket. In the fresh seafood aisle, I saw these packages of seafood that looked like fans, so fresh and clean in color, and very reasonably priced. So, as is common with me, I decided to try something new and report back to you. I can tell you I was not a bit disappointed.

Skates are cartilaginous fish belonging to the family Rajidae in the superorder Batoidea of rays. There are more than 200 described species in 27 genera. There are two subfamilies, Rajinae (hardnose skates) and Arhynchobatinae (softnose skates). (information provided by Wikipedia)

The Skate wings are totally edible, as there are no bones, only cartilage. If you don't like cartilage, you can easily remove the meat by sliding your knife dull side down and running it the length of the wing. Turn the wing to the other side and repeat the process. This seafood meat is very delicate in flavor, very much like sole. This recipe provides for a quick preparation by dredging it in flour and quick pan frying it to a golden brown, lightly seasoning it with salt and pepper with a final drizzle of Meyer lemon juice, chopped scallions, and parsley for garnish. Pair it with a tossed salad of mixed greens and you've got yourself a very healthy, low calorie, and low fat lunch or dinner. Here's what you'll need for two servings,

2 medium fresh Skate wings
1/4 cup olive oil or vegetable oil
2 chopped scallions
1/2 Meyer lemon, squeezed
2 tablespoons of flour (for dredging)
Salt and pepper to taste
Bouquet of fresh parsley for garnish

Start by heating the oil in a large saute or fry pan over medium high heat. While oil is heating, use a plastic bag to dredge the wings in the flour. Add the flour to the bag and then add the wings and shake until well coated. You may add the pepper and salt during this process or wait until the wings are frying. It's your choice.

When oil is hot, saute the wings about 3 minutes on each side or until fried to a nice golden brown. Once finished to your liking, remove them and set them on paper towels and pat them to remove any excess surface oil. If you haven't already done so, salt and pepper to your taste. Place them on your serving plates, drizzle some of the Meyer lemon juice and a scattering of the scallions. Garnish with a small bouquet of fresh parsley and enjoy.

(drawing of Skate provided by Wikipedia.com)

Quich'up n down, a qwirky name for such a wonderful twist on quiche

2010-02-25T17:06:00.000-08:00

There is always a time during the year for a nice serving of quiche. The flavors of eggs, cheese, meats, and a flaky crust are such a treat for our taste buds. There was a time when it was the rage; however, as all things do, quich came and went and eventually found its niche. For those not aware, real men do eat quiche.

As always, I love to give traditoinal dishes a bit of a twist in my quest for renewal. I created the following recipe for a quiche like dish that through the aid of a fellow Food Buzzer, came up with a catchy name, Quich'up n down. Now you might wonder what the up and down is all about. Well, there is a crust at the bottom and a crumble crust at the top, but no crust around the edges. I took a big chance, wondering if when I unsprung the springform pan, the filling was going to hold like a cheesecake or ooze into a flat pudding type mess. Afterall, I not only had some good money invested in this, but also my pride. I will not keep you in suspense, it held tight to its shape. Eureka! But you already knew that just by the picture above. Let's get started with this very easy recipe with easy to use ingredients:

4 whole eggs
2 cups of milk or non fat half n half
1 tablespoon of flour (sifted)
1 1/2 cups of grated Gruyere
1 1/2 cups of grated Swiss
1/2 cup of fresh crab meat
1/2 cup of fresh shrimp, cut in pieces
4 cups (1 package) of fresh spinach chopped
1 puff pastry sheet
2 medium shallots, finely chopped
1/2 cup finely chopped parsley
3 tablespoons of olive oil
2 dashes of salt
1/2 teaspoon of pepper

There is a very interesting thing that happened that led to the making of this recipe. Originally, the puff pastry was to be made into little tart shells. Everything was going fine at the start, the pastry lined the tart molds, the oven was preheated, and in went the tart shells. Well, when they came out, I realized they had shrunk to the point where the sides were no longer sides, and the pastry was simply a set of "disks". Disappointed, I was not about to be defeated. I made a good thing out of a bad situation and after the puff pastry had cooled, I cut them all up into pieces, threw them into the food processor and made puff pastry crumbs. I added a tablespoon of butter so that the crumbs would stick together well. With that, I proceeded to make a bottom shell for this dish, using about a 7 inch springform mold. I saved some of the crumbs to cover the top once my quiche was half way through the cooking process. So now you know the story. Let's get on with the creation of this dish.

Preheat your oven to 400. Make sure to grease your springform pan completely before adding the crumbs to the bottom. Don't forget the sides! Take the springform pan that has the bottom crust and bake for about 10 minutes, carefully watching so that it doesn't get too dark. Remove from oven and allow to cool completely. At this time leave your oven on, reducing the heat to 350.

In a bowl, add the eggs, the salt, and pepper and beat well. Set this aside. Take the milk and in a microwave safe bowl or measuring cup, heat on high for about 4 minutes to just before it comes to a boil. Do not boil otherwise it will just be too hot.

Once milk has been heated, carefully and a little at a time, add to the eggs while constantly beating. If you add the milk too quick, it will give you scrambled eggs. If you follow these directions, you'll have no problems and your custard mixture will be very smooth and velvety. Continue to add the milk a little at a time until you have completely mixed it well with the eggs. While the mixture is still hot, add half the cheese and the parsley and mix well. Set aside.

Heat the oil in a large frying pan until it just begins to smoke over medium high heat. Quickly saute the spinach for about 1 minute, remove and allow to drain. You want as much moisture out of the spinach as possible so your quich will stay nice and solid.

Now saute in the same manner, the crab, shrimp, and shallots for just one minute, enough to draw some of the moisture out. Add to the custard mixture and still well. Pour the custard in you mold. Sprinkle the spinach evenly over the top and allow it to sink in a bit. Then sprinkle the remainder of the cheese over the top and pat the surface down so that the mixture has a smooth surface. So that your pan doesn't leak, line the bottom with foil and transfer to the oven. Bake for 1 hour and 15 minutes. About 30 minutes before quiche is finished baking, add the rest of your crumbs to the top and return to the oven for the remainder of the time.

When fully baked, remove from the oven and allow to cool some for about 45 minutes. At this time, you may sprinkle some dry dill over the top as I did. Before you remove the springform, take a sharp knife and scrape around the edges so that the sides will no stick. Serve with a wonderful salad of Frizee lettuce with just a touch of olive oil and enjoy.

Brown Sugar Roasted Vegetables is sure to spark interest amongst Vegans

2010-02-18T22:37:00.000-08:00

I'm always trying to come up with new ideas using traditional dishes as a base and I am happy to report that I have done just that with Brown Sugar Roasted Vegetables. You won't believe the incredible flavors that blast out of this dish. You already know how wonderful roasted vegetables are. Now tick it up a notch and add a shot of Brandy, some brown sugar, butter, and wow, that's all I can say. I had my doubts with brown sugar and the Brandy. I was afraid it was going to be sweet as dessert. But that's not what happened. These two ingredients actually enhanced the true flavors of each vegetable used. Vegans, take note. You have to try this dish, you will NOT be disappointed. And for all you others out there, do what I did and pair it up with a nice pan fried breast of chicken. I've got leftoevers and it's going into my lunchbag for Friday.

This is simple to prepare and the predominant vegetable here is the carrot. Check out these other ingredients that will serve 4 as a side dish or 2 as a main dish:

8 medium carrots sliced diagonally in 2 inch lengths, peel left on
2 medium parsnips, sliced diagonally in 1 inch lengths, peel left on
12 cloves of garlic, peeled and left whole
6 large boiler onions (about 2 inch diameter), peeled, left whole
1 teaspoon of pepper
1/2 teaspoon of salt (or less)
3 tablespoons of olive oil
2 tablespoons of butter
3 tablespoons of brown sugar
1/4 cup of Brandy

I like leaving the peel on when appropriate because there are so many nutrients in the peelings of vegetables. OK, that being said, prepare your vegetables as mentioned above. Preheat your oven to 400.

In a large fry pan, heat the olive oil over medium high heat. Once heated, simply toss all your vegetables into the pan and saute for about 5 minutes, stirring a few times during the course. You're doing this so that you can lightly brown them and releasing the flavors.

Now, add your salt and pepper and carefully pour the Brandy into the pan. Stir and then add the butter. Once butter has melted, lower your heat to medium low and sprinkle the brown sugar over the vegetables. Stir well so sugar and butter coat all pieces.

The final step is to transfer the pan to the oven and roast at 400 for about 40 to 45 minutes, stirring once at the 30 minute mark. You will notice the vegetables will caramelize with the butter and brown sugar. Remove from oven and let set for 5 minutes before serving. If you want, you may sprinkle a little nutmeg over. Transfer the vegetables to a serving dish and enjoy. I kid you not, you will love these. This side dish would be perfect for special holidays with turkey, roast chicken, pork loin, just about any meat.

Don't get puffy with me, pizza! Wow, with these flavors, get as puffy as you want.

2010-02-17T22:57:00.000-08:00

Lighter and less filling, puff pastry makes a wonderful alternative to regular pizza dough when you're in the mood for a change, I kid you not! Puff pastry is such a wonderful discovery, what would a nonchef do without it? This pizza (I hate calling it a pizza because it really isn't) offers a very flaky crust and a very nice mix of flavors. I think I'll call it Puff Pastry Seafood Tart. And as always in keeping with the theme of our blog, it's so easy to make and takes less than an hour from prep to eat. Here's what we need to get going:

1 puff pastry sheet, thawed
1/2 lb of fresh bay scallops
2 cups of your 2 favorite cheeses, grated
1/2 white onion, chopped
2 scallions, chopped
1/2 red bell pepper, chopped
5 cloves of garlic, minced
5 button mushroom, sliced
1/2 green pepper (Italian), chopped
1/4 cup of parsley, finely chopped
2 tablespoons of flour
1 tablespoon of olive oil
1/2 teaspoon of pepper and 2 pinches of salt

Preheat your oven to 400. Next, do all your prep work, slicing, dicing, chopping, and measuring. Put all aside. About 2 hours before preparing this recipe, be sure to remove and thaw 1 pastry sheet.

Once thawed, spread the flour over a cutting board so that it well coated. Rub some of the flour on your rolling pin as well. Lay your pastry sheet out and begin to roll it out so that you can cut a 12 inch circle. Don't roll it out too thin or your bottom (of the sheet) will become soggy when cooked. Using your best Geometry, cut out a perfect (or close to) and set it on a large round pizza pan.

In a bowl, add all the vegetables, scallops, olive oil, salt and pepper, along with a couple of small handfuls of the cheese. Mix very well with your hands. Begin by sprinkling some grated cheese on the surface of the pastry dough, careful to leave about an inch around the edges free of any ingredients.

Next, begin to add the mixture of vegetables and scallops evenly over the dough, leaving that 1 inch edge clear. Once done, add the remainder of the cheese on top.

With a brush and some cold water, moisten the 1 inch edge and then begin to fold the edges at a slight angle so that the fold goes right to the edge of the ingredients but not over it. When folded, you will have about 1/2 to 3/4 inch edge that will be elevated a bit and will have a nice design. Check the picture carefully so that you can see exactly how to fold.

Place on the middle rack of your oven and bake approximately 30 minutes. Remove from oven and allow to sit for about 15 minutes. This will serve 4 people comfortably; a wonderful and simple tossed green salad will compliment this dish very well. This dish will also work very well for brunch alongside a nice glass of champagne. Enjoy!

Almond Raisin Bread Pudding.... is not just another bread pudding

2010-02-14T10:24:00.000-08:00

By now, you are probably thinking "oh no, not another bread pudding recipe!" Well, just deal with it :) I had leftover bread from several packages and hate the idea of throwing this staple out the door. So I decided to make a bread pudding using raisins and almonds. You will be delighted that I did because this pudding turned out wonderful and highly recommended for breakfast or brunch. To top it all off, it's very simple to make. Instead of a thicker creamy sauce like Creme Anglaise, I chose to make a Brandy flavored sauce using Brandy, butter, sugar, and water. OK, let's get right to it and get our ingredients together.

4 cups of bread *
3 whole eggs
1 egg yoke
3 cups non fat half n half (or milk)
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
3 tablespoons of sugar
1 cup of raisins
1 cup of slivered almonds

Sauce

3 tablespoons of Brandy
2 tablespoons of butter
4 tablespoons of sugar
1/4 cup of water

*use of old or stale bread including the crust or heel are perfectly acceptable and encouraged. Remember, bread pudding gives the opportunity of using what you might throw away.

Preheat your oven to 400 before you start anything. In a large bowl, beat the eggs and yoke until well beaten. STOP STOP STOP!! I want to take a moment to discuss something about the spelling of egg yoke. Is it 'yoke' or 'yolk'? Before you decide you are certain that it's one or the other, check the internet out and get confused. It's amazing that it is spelled both ways about 50/50. I know that one spelling is equipment used for horses. Can anyone be definitive? I use yoke!!

Back to our bread pudding. Once the eggs are well beaten, add the milk or half n half, cinnamon, nutmeg, and sugar, whisking to mix ingredients well. Take your bread and with your hands tear it up in pieces. Add them to the liquid and mix so that bread is completely soaked. Add the raisins and almonds and continue mixing. Let sit for about 10 minutes.

Pour the bread pudding mixture into a well greased rectangular bread baking dish and then sprinkle a bit of sugar over the top. Transfer to oven, turn heat to 350 and bake for 60 minutes. Once baked, turn oven off and leave pudding in while you are preparing your sauce.

The sauce preparation is very simple and quick to make. Start by melting your butter in a sauce pan on medium heat. Once melted, add the Brandy and lower your heat to medium low. Add the sugar and stir well. Add the water and allow the mixture to come to a slow bubbly boil. Continue to cook while stirring until sugar is well deluted and your sauce has a clear color. Remove from heat and set aside.

Take the bread pudding out of the oven and allow to cool for about 15 minutes. Periodically go back to your sauce and stir. Once pudding has cooled a bit, transfer it to a serving platter. With a knife, poke some holes over the top. Now spoon the sauce over the pudding, making sure that the top is well covered and is dripping down the sides. Let set for about an hour at room temperature so that sauce thickens and has allowed penetration into the pudding.

To serve, cut a 1 inch slice and spoon a bit of the sauce over it. You will love this bread pudding. Have it for breakfast, brunch, dessert, or even for that afternoon break with hot tea and cream. Enjoy!

Chicken Breast Stir Fry is always a favorite amongst weight watchers

2010-02-07T19:27:00.000-08:00

It's been a busy week and NonChef's blogsite has suffered for it. A week without a new recipe post is completely out of the norm and sincere apologies are called for to all who follow. It's Sunday evening and time has finally opened up to post a recipe that is always a favorite quick meal that provides easy calories, low fat and cholesterol, without sacrificing flavor (and it ain't bad looking too).

Chicken Breast Stir Fry is a very easy dish to make and it will satisfy every member of your family and there's nothing like making a wonderful Asian dish from home. It's worth mention that this dish should be accompanied by a nice bowl of steamed white rice sprinkled with finely chopped scallions. Let's get our ingredients together for this dish that will serve 4:

4 boneless chicken breast halves, sliced thin diagonally
3 medium carrots, peeled and julienned thin
1 medium zuchini, sliced thin
6 button mushrooms, sliced thin
1 medium onion, roughly chopped
4 cloves of garlic, slivered
1/2 green bell pepper, finely chopped
4 oz. of haricots verts (French green beans)
1/4 cup of chopped parsley
4 tablespoons of olive oil
1 tablespoon of sesame oil
4 tablespoons of soy sauce
1 tablespoon of sesame seeds
1 tablespoon of balsamic vinegar
1/2 teaspoon of cracked black pepper
1/2 teaspoon of salt
1/4 cup of water, white wine, or rice wine (your choice)

As it is always recommended, get all your prep work done. There is a good 15 to 20 minutes of prep work for this dish with all the slicing, chopping, etc. If you have a wok, I would suggest using it as it is ideal. Since this stove top is a glass top, a wok will not work, so if you're in the same situation, get the largest saute or frying pan you have.

What you are going to want to do is to cook certain ingredients separately, on very high heat, and quickly. We will start with the chicken breast first. Heat 2 tablespoons of olive oil over high heat. When the oil begins to smoke, it's hot enough. Quickly saute the chicken. Within a couple of minutes, it should be cooked with a wonderful semi golden color. Remove from pan and set aside.

Now, add the remainder of the olive oil and first add the green beans and carrots and saute for a couple of minutes until some of them begin to slightly char. Next, add the onions, garlic, and green bell pepper, toss and continue to cook. You may at this time lower the heat to medium. Continue to saute for about 2 more minutes and finally add the mushrooms and zuchini. Quickly toss and stir, saute for another minute but no longer. Remove vegetables from pan and add them with the chicken.

No deglaze the pan by adding the water or wine, soy sauce, and balsamic vinegar and stir, reducing heat to medium low. Add your salt and pepper, stir well. Now add your sauce to the chicken and vegetables and toss well to coat everything. Finally, add the sesame oil to the dish, along with the sesame seeds and parsley and toss gently one last time. Transfer to a serving bowl and serve hot with the rice. Enjoy this dish. It's a wonderful way of making stir fry. The vegetables will be done al dente and not over cooked. The flavors and absolutely wonderful!

NonChefNick, are you crazy? Baked Potato Skin Pizza Pie?

2010-01-31T08:21:00.000-08:00

No, NonChefNick is not going crazy. He just hates to waste and so when there are food parts remaining, he brainstorms new ideas on how to use them. This is a perfect example of what it means to recycle unused food parts.

The other day, NonChef made wonderful mashed potatoes. He loves to use baked potatoes to make his mash because they remain very fluffy and therefore wonderful mashed potatoes are created. The secret of making NonChef Mashed Potatoes will be forthcoming in a later posting. You won't want to miss that one. So anyway, there were these crispy baked potato skins left and instead of making the regular ole standby potato skins with cheese, bacon, and chives, he chose to make this great pizza using the skins as the crust. Trust him, this was delicious and so different, not to mention so simple to do. All the ingredients you will find in your kitchen.

1 springform pan or cake pan ( 10 inches in diameter)
Potato skins from 5 medium baked potatoes
3 green onions, chopped
4 mushrooms of your choice, finely sliced
2 large shallots, sliced (not chopped)
3 cloves of garlic, chopped
4 pads of butter, cut into halves
1/2 teaspoon of cracked pepper
2 or 3 pinches of salt
1 1/2 cups of grated cheese (Gruyere, Aged Swiss, or Parm)

Preheat your oven to 400 and spray your pan with cooking spray. Make sure your potato skins are flattened, so if you need to cut them on the sides, go ahead and do that. Next, begin to cover the bottom of your pan with the potato skins so that bottom is completely well covered. At this point it would suffice it to say that hopefully you left a little of the potato on the skins, as it makes the dish all that much better.

Now begins the layering. Start by sprinkling half of the cheese over the potatoes. The reason you want to do this is that as the cheese melts, it will help fuse the potato skins together. Next, add your shallots, then the mushrooms, the green onions, the garlic, and place the pads of butter evenly around the pie. Finally, sprinkle the remainder of the cheese over the top. If you need to, grate more cheese, as you want to make sure the pie is evenly covered with enough cheese.

Transfer the pie into the oven and bake at 400 for about 25 to 30 minutes or until the cheese has well melted and turning golden yellow with some darker peaks. Remove from the oven and let rest for a few minutes before you transfer the pizza pie onto a cutting board. Using a large sharp knife, cut it like you would a regular pizza or you may cut it in a grid and make square pieces.

The sky is the limit as far as what you can add to this. Suggestions have included chunks of chicken, olives, bacon, and thinly sliced beef. Whatever you desire, you can do. Just remember one thing however, use what you already have in the fridge or pantry, leftovers, etc. This is a great way to empty out some of the stuff you might end up not using because the quatity wasn't enough to feed mor than one. So if you have a leftover piece of steak, chicken leg, or a couple of slices of bacon left, use it. Make two Potato Skin Pizzas and try them out on your next Sunday foodball viewing get together. Enjoy them !!

Lentils are a cool veg when cooled for Lemon Lentil Salad

2010-01-28T17:35:00.000-08:00

Lentils, one of the great legumes of its category. These little beans are so full of nutrients and are a wonderful source of protein. No wonder they are always on the grocery lists of so many vegetarians. This is not to say that the rest of us meat eaters haven't fallen in love with them either. On the contrary, lentils can be found in most kitchen cabinets and pantries around. Most of us are familiar with the wonderful soups and stews these beans make. If you go to the archives of this blog, you will find such recipes; however, chilled lentils in salads are a lesser known use. Now I know there are a lot of you in the know that are the exception. But let me talk about a wonderful way of preparing chilled lentils that you will find absolutely refreshing, full of flavor, and oh so healthy. I call this recipe Lemon Lentil Salad.

This recipe uses the French green lentils that are deeper in color and are different than other lentils in that they are more round and tend to hold their shape when cooked. They have a wonderful rich flavor and are ideal when creating salads. I strongly recommend using this type of lentil when preparing this dish. Here's what we need:

1 1/2 cups of dry French lentils
6 cups of water
1 small shallot, minced (optional)
1/4 cup chopped parsley
2 green onions, finely chopped
Zest and juice from 1/2 lemon
1/4 cup of olive oil
salt and pepper to taste

This recipe will take about an hour from start to finish. When you have put this together, please chill in your fridge for at least an hour before serving. Options for this dish may also include 1 teaspoon of ginger paste and chopped mint leaves.

Start by bringing 6 cups of water to a boil in a large pot. Once water is boiling, add the lentils and boil for about 40 minutes or so. You want to check them so they aren't over cooked, so at 30 minutes check them. When they are al dente, they are ready. They should still retain their wonderful shape. Once ready, remove them from the stove top and immediately strain them and run cold water over them for a few minutes. This will stop the cooking process. Once well drained, transfer them to a large bowl and add the parsley, green onions, and minced shallots, toss gently with a large serving spoon. Cover with plastic and place in your fridge.

While lentils are cooling, prepare your dressing. In a small bowl, add the olive oil, the lemon juice, salt and pepper and blend vigorously until the olive oil begins to emulsify. You may if you wish, add a half teaspoon of Dijon mustard or a teaspoon of rice vinegar. This is a very forgiving dish, meaning that it has no problem with added ingredients. Once well mixed, add the dressing to the lentils and gently toss. Return lentils to the fridge until well chilled. This dish may be served on a bed of Boston (butter) lettuce and can either be served as a salad course or an appetizer. It's absolutely wonderful. I'm serious!

The Sunday Surprise... new French Toast McNonChef Sandwich satisfies brunch cravings

2010-01-24T13:47:00.000-08:00

It's miserable out there today, rain, cold, you just want to stay home. But you have a Sunday brunch craving and what will you do. Well fear not, NonChefNick has come to the rescue again. Chill the Champagne and get ready for a wonderful new sandwich to hit the breakfast scene. Move out of the way McDonalds and Burger King. Wimpy's, you ain't got nothing on NonChefNick's French Toast Sandwich, your Sunday Surpise!

I had all those cravings this morning; however, I was tired of the same old thing whenever I have a craving for breakfast. I guarantee that if you try this sandwich at home, you will have it time and time again from here on out. It is so easy to make and introduces a whole new twist to two popular breakfast dishes, French Toast and bacon and eggs. It marries the two to provide a wonderful savory breakfast or brunch entree that feels perfectly comfortable with a chilled glass of Champagne. Let's begin by getting together all the ingredients for this dish. First, a word about nutrition. The ingredients mentioned here contain very little cholesterol and fat because we are using an egg substitute, you know, the kind that you find in the milk style carton next to the regular eggs. The product can be found throughout the US and Canada, and I'm sure it's available throughout other parts of the world. Another thing to mention, this recipe is for one sandwich, so measure according to your needs. I want to warn you however, one of these sandwiches can easily satisfy two people. As a side dish, you may have a selection of cut fruit such as oranges, bananas, and pears.

2 cups of egg substitute (this saves you 350 mg. of cholesterol)
2 slices of nice thick white bread (I think it's called Texas style?)
2 strips of thick, lean bacon (you may use turkey bacon)
1/4 cup of shredded Swiss, Parm, or Gruyere cheese
2 tablespoons of butter (or butter substitute)
1/4 cup of finely chopped parsley
1 tablespoon of olive oil
salt and pepper to taste

If you use some of the substitutes, you will save a lot on fat and cholesterol. If you choose to use regular eggs, you will want to use 3 eggs and 1/4 cup of milk.

In a saute pan, fry the bacon on medium heat until cooked, about 3 minutes or so. Set aside and rest on paper napkins. Wash your pan so that you can use it for your bread.

Pour the egg substitute in a dish or container and soak the bread on each side for about 10 seconds per side. Remove bread slices and set aside. There should be plenty of egg substitute left over. If not, add a bit more. Now add the cheese, parsley, salt, and pepper to the mixture and mix well. Set aside.

In your saute pan, add the olive oil and 1 tablespoon of butter, heat over medium heat. Once butter has melted, saute your bread for about 2 minutes on each side while reducing heat to medium low. When bread is golden brown, they are ready. Remove and set aside. Clean your pan, spray it with cooking spray and pour the remainder of the egg substitute into the pan, saute over medium heat for about a minute. Cover and shut off heat. Let side for another 2 minutes.

Now it's time to put everything together. Start with setting one slice of the French Toast on a plate. Next, place the sauteed egg substittute on the toast. Then add the two slices of bacon, and finally place the second slice of French Toast on top. Melt the remaining tablespoon of butter and drizzle it over the sandwich and sprinkle any remaining parsley over it for garnish. You may choose to surround the sandwich with the sliced fruit. Enjoy your brunch. To think, you didn't even have to leave the house !

Ginger Prawns highlights what marinating can do for flavors

2010-01-20T18:36:00.000-08:00

One of the wonderful things that we can do in the kitchen that always enhances the flavors of various foods is to marinate. You can take meats for instance and marinating will take a lesser cut to a whole new level, thus saving you money. Indeed it's a very inexpensive way of elevating the taste barometer. What's so wonderful about this is the sky's the limit when it comes to ingredients to use for your marinating.

In addition to cheaper cuts of meat, marinating works wonders for even the higher end foods such as seafood. Prawns are a perfect candidate for this process and this article will introduce you to the effects that ginger has on bringing out the rich and savory flavors that come from the sea. Ginger Prawns are the end result of the infusing of the ginger root's flavor into the flesh of the prawn through several hours of marinating in a bath of several ingredients both liquid and dry, for several hours. This is what you will need to do before completing the dish that we will create today. Let's start by getting the following ingredients into a container that you can snap shut:

2 tablespoons of fresh ginger, minced and crushed
1 clove of garlic, minced and crushed
1 small shallots, diced
2 tablespoons of sesame oil
1 tablespoon of soy sauce
2 tablespoons of rice vinegar
Juice from 1 lemon (love the Meyer lemons)
1/4 cup of cold water
dash of salt and pepper

Mix all these ingredients thoroughly and with a fork, mash the ingredients more. Once well mixed, let it set for about 15 minutes to allow all the flavors to infuse. During this time, you can work on deveining and butterflying your prawns.

What does it mean to "butterfly" ?

You have probably heard this term time and time again if you've ever spent time on the internet and surfing the various food sites. Whether it is for beef, chicken, fish, or whatever protein you are preparing, butterflying is simply the process of opening and fanning out. Indulge me for a moment and put the palms of your hands together. Now imagine the line that is made where the two palms connect is a cut made by your knife. Now slowly start opening your palms while keeping the end where your little fingers are, tightly connected. This is called butterflying. This is what you need to do with your prawns.

Let's start out by talking about the prawns to use. Don't go with the smaller ones. Stick to the ones that are 16 count or less. The number 16 indicates how many it takes to make a pound. Ideally, if you can find some with a count of 12 it would work great. It's a bit more expensive per pound; however, you also need fewer prawns that way. Next you want to devein which means to cut into the shell at the top (or the back) of the prawn. There is a dark colored string like vein that you want to remove. Easily done with a sharp knife, be sure to run cold water afterwards. Do not remove the shells at all for this recipe. Once you have made a cut on the back, continue to cut into the flesh until you can fan out or butterfly each half, while still connected. Set each prawn shell side up on a board and with your hands, flatten each one nicely. Once done, add them to the ingredients you used for marinating. Mix all the ingredients and prawns well and cover tightly, set in the refrigerator and leave it for about 3 hours. You should count on 4 prawns per person for a 12 count or 6 prawns for a 16 count.

What has been found to compliment very well with Ginger Prawns is a nice Chinese noodle dish, tossed with sauteed mushrooms, shallots, and other ingredients of your choice. There are a variety of Chinese and Asian noodles out there so it is a matter of personal taste as to which ones you will want to use. For this dish, the popular Chow Mein style is being used. These noodles cook very rapidly, so don't start them until you have completed the marinating process. To accompany your prawns, here's what you'll need:

16 oz package of Chinese noodles
1/2 red bell pepper, finely chopped
1/2 cup of oyster mushrooms, roughly cut with your hands
1/2 cup of either Shitake or Enoki mushrooms, sliced
2 garlic cloves, very finely sliced or slivered
1 shallot, chopped
2 tablespoons of olive oil
1 tablespoon of sesame oil
Pepper, dash of salt

Bring a pot of water to a boil. Remember the marinating ingredients you put together? Remove the prawns and set them aside. Now add the remaining liquid to the pot of water. This will add a very nice flavor to the noodles.

In a large fry pan, add the olive oil and sesame oil and heat over medium high heat. Quickly saute your prawns once oil gets real hot. Saute skin down first for about one minute, then turn them over and saute for another minute or so. Remove them and set aside, covered with foil. Now add the noodles to the boiling water and occasionally stir with a large fork. Now saute your bell pepper, mushrooms, shallot and garlic over medium heat and stir for about 2 minutes. Add 1/2 ladle of the pasta water to the frying pan and stir with a spatula. Remove pan from heat. Continue to boil noodles for about 2 more minutes until they are cooked al dente. Now add the frying pan back to the medium heat and with prongs, add the noodles to the pan and stir for about 1 1/2 minutes. Transfer noodles and mushrooms to a serving platter and garnish with the prawns. Serve while still hot. You will love the combination of flavors and the ginger very mildly comes through both the prawns and the noodles. This dish is definitely worth a try.

Swai fish provides great value for the nutrition that it packs

2010-01-17T21:31:00.000-08:00

Have you heard of Swai fish? Well, if you haven't, you eventually will. It is beginning to show up in many of the national grocery chains including Kroger's. This is a fresh water fish that produces a wonderful mild flavored flaky, white meat. It is primarily raised in S.E. Asia (Vietnam, Cambodia, and Thailand). A versatile fish, you can bake, bread and fry, and poach it. Because of its mild flavor, it lends well to sauces and various spices. And if that hasn't sold you on it, how about $3.50 to $4.50 per pound? This is an unbelievable low price when you consider Halibut, Salmon, or Sole running 3 to 4 times that amount. To top it off, it is very nutritious as well, with only 100 calories per 4 ounces, 2 to 3 grams of fat, and about 50 mg. of cholesterol. These figures are even lower than chicken.

Poaching or baking of course will keep the fat and cholesterol amounts low; however, breading and sauteeing produces an incredible entree that is crunchy, moist, and very savory. I have chosen to do just that. Before I do however, I marinated this fish with olive oil, juices from 1 Meyer lemon, garlic, a dash of rice vinegar, salt and pepper, for about 4 hours in the fridge. Then I dredged each piece in flour, followed by a bath in an eggwash, and finally rolled it in a dish of Panko bread crumbs. I heated up about 2 cups of vegetable oil to 350 degrees and fried each side for about 2 minutes, and finally transferred the fish to a 350 oven for about 15 minutes. It turned out so incredible!

This recipe is perfect for fish and chips and a nice replacement for the much more expensive Halibut. It turned out every bit as good or better than that which you can find in some of the dinner restaurants around town. Squeeze a half lemon over the top, or make a sauce of mayonnaise and wasabi paste, or simply a sauce of sesame oil mixed with rice vinegar and soy sauce. This fish is truly one that you must try before the grocers and resellers decide to jack the price up like they do with everything else that becomes popular. Most of the Swai fish you can find has already been flash frozen, so the freshness is well retained. Buy a pound of it and if you like it, go back and buy another 5 pounds and stick it in the freezer. It will easily keep 6 months. You won't regret it and neither will your pocket book!

Imagine candlelight dinner for two in under 30 minutes ... and less than $3.50 per person!

2010-01-16T23:25:00.000-08:00

OK, so now you're intrigued. Is it Burger King or McDonalds. Buzz! Wrong on both accounts. Let's face it, McDonalds and Burger King - and for all you Europeans out there, I include Wimpy's in this list, won't serve you dinner for less than $4.99 per person. Forget about all those fancy restaurants, multiply that by 10. You're probably at home right now, the place where $3.50 will get you an entree and a salad in less than 30 minutes (and you'll even have extra time to light the candles).

It doesn't get much more romantic than to serve your special someone Rock Shrimp Linguine in a light cream sauce and a nice tossed salad of greens, all under candlelight. This is such a simple dish to make and there are probably dozens of versions out there, but this one's my favorite. Needing few ingredients, this dish marries the wonderful textures of fresh linguine with the savory flavors of rock shrimp and garlic, tying it all with a delicate cream sauce that will have you coming back for more. As in France, renew the palate with a refreshing crisp bed of green lettuce drizzled with olive oil. Depending on where you live, this really can be had for between $3.50 and $4.00 per person. The West Coast of the U.S. offers these prices for two:

8 oz. of fresh rock shrimp = $3.50 ($6.99 per pound)
12 oz. of fresh linguine = $1.99
1 medium shallot = $0.20
3 cloves of garlic = $0.15
1/4 cup of parsley = $0.08
1/3 cup of half n half = $0.30
2 tablespoons of olive oil = $0.15
2 tablespoons of butter = $0.30
Salt and pepper to taste = (you've got to be kidding, right?)

Total for the Entree = $6.67 (for two)

3 cups of lettuce = $0.45
2 tablespoons of olive oil = $0.15

TOTAL Cost = $7.27 for two

OK, so I'm over budget by 27 cents, but aren't both of you worth it? Let's get started before we're no long "in the mood". Thinly slice your garlic and finely chop the shallot and the parsley. Three cups of lettuce is probably equal to about 10 leaves roughly cut by hand. Get all those things prepared.

In a small pot, get about 8 cups of water to a slow boil. In a medium sauce pan, heat the oil over medium high heat. Saute the shallots and garlic for about 1 1/2 minutes. Add the rock shrimp, turning the heat to medium, stir and saute for about 2 minutes. Reduce heat to low and add the butter; when butter is melted, add the half n half and stir well. While this is happening, add the fresh linguine to the boiling water and turn that heat to high. Back to the rock shrimp, now add the parsley and salt and pepper to taste. After 90 seconds has passed, your pasta is ready. With a set of tongs, take the pasta out of the water and add it to the saute pan. Stir well so that the ingredients are perfectly incorporated. The extra water that was left on the pasta will also help to keep sauce moist and from drying or getting too thick.

Portion out 2 equal parts on dinner plates, light the candles and enjoy this savory dish. If you want, you may sprinkle a bit of grated Parm or Gruyere, but not too much, you want the flavors not to be drowned out. When finished, soak the lettuce leaves in cold water for a couple of minutes, drain and place in a bowl. Add your salt and pepper as well as the olive oil and toss lightly. Enjoy your romantic evening.

Roasted Pepper Bread Pudding brings a new twist to pudding...

2010-01-14T18:25:00.000-08:00

I've always heard of bread pudding being made for the sweet tooth. Wonderful bread puddings made with banana, raisins, cinnamon, and other sweets have always populated the recipe books. I got to thinking if there were any recipes for bread pudding that included vegetables or meats, bread puddings that would make wonderful appetizers or first courses. So I got to work and decided to come up with my own recipe for Roasted Pepper Bread Pudding. This was so easy that anyone could do it with their eyes closed. And the outcome turned wonderful. I know it was a crap shoot, but I had to try it. And now I want to share this with you. Perhaps you've heard of making bread pudding as an appetizer and if so, I'd would love to hear about the variations. Here's what mine contains:

10 slices of plain white bread, crust cut out
3 large roasted red and yellow peppers or
1 16 oz jar of roasted peppers
1 large shallot, diced
1/4 cup of chopped parsley
1 1/2 cups of shreaded Gruyere or Swiss
2 to 3 cups of non sweet custard (I will tell you how to make it)
Salt and pepper to taste

That's all you need, it's very simple. Let's first get all the ingredients ready and prepared. With your hands, cut up the bread in one inch chunks. If you have old stale bread, this will be a great use for it. Set bread in a bowl. Dice your shallots and add to the bowl. Chop your peppers into 1 inch by 1 inch pieces, add to the bowl. Shread your cheese and add 3/4 of it to the bowl. Save the rest to top during the final 20 minutes of baking. Be sure to preheat your oven to 350.

Now here's an easy and quick custard to make. This is so easy it's so silly! Here's what you need:

2 1/2 cups of milk
3 eggs
1/2 teaspoon of salt
dash of nutmeg

If you want a richer custard, use at least 2 percent or better in milk fat. Or if you wish, you can use 2 cups of milk and 1/2 cup of half and half. Heat the milk in the microwave on high for about 2 1/2 minutes. While the milk is heating, beat the eggs, salt, and nutmeg well in a bowl. Now, while still beating, add a small amount of the milk a little at a time. You don't want to have scrambled eggs, so adding a bit of the milk will keep the eggs from cooking. Slowly keep pouring the milk in while beating the mixture. Once all incorporated, add the liquid to the bread and again using your hands, mix everything well. Finally, add the parsley and mix into your pudding.

Now you will need a bread loaf pan for baking. Be sure to rub either butter or spray cooking spray at the bottom and around the sides of the pan. Pour the mixture into the pan and bake at 350 for about an hour, checking it at 15 minutes before done. During that final 15 minutes, sprinkle the remainder of the cheese over the top.

When your bread pudding is done, remove it out of the oven and allow it to cool for about 15 minutes. Carefully remove it from the pan after 15 minutes and slice it in 1 inch slices. You may pour some sauce over it if you wish. I love a bechamel sauce. Or if you wish, just a little melted compound butter made with butter and basil. I hope you like it. It is certainly a departure from what we are accustomed to with bread pudding. Enjoy.