Category Archives: Recipes

20

Feb. ’12

Almond Cake

This dense, moist cake is perfect with morning coffee or afternoon.  It was a family recipe from one of my chef instructors at culinary school.

Ingredients:

1 1/4 c. sugar

8 oz. almond paste

1 c. softened butter

2 t. vanilla

7 eggs

1 c. flour

1/2 t. baking powder

1/4 t. salt

Directions:

Preheat oven to 350 degrees.  Grease one 8 inch cake pan with shortening and line the bottom of the pan with wax paper or parchment paper.  In a mixer, combine the almond paste and sugar on low speed until the almond paste is well blended.  Scrape down the sides of the pan as needed.  Add the butter and cream well, scraping down the sides of the pan as needed.  Add vanilla and the eggs, two at a time, and combine well.  Combine the dry ingredients and add them slowly to the butter mixture.  Mix on low speed until just blended.  Pour the batter into the prepared pan and bake for 40-50 minutes.  Remove from oven and cool in the pan for 20 minutes.  Turn out onto cooling rack.  When completely cooled, dust with powdered sugar and serve.  You can also wrap it in plastic wrap and store in the refrigerator for up to four days.  This cake can also be used as a base for strawberry shortcake!

Posted by . Categories: Recipes. Tags: , . Leave a comment

10

Feb. ’12

Oven-Roasted Duck Breast with Port Wine Cherry Sauce

Duck Breasts

Ingredients:

4- 8 oz. duck breasts

2 T. olive oil

 Directions:

Preheat the oven to 400oF.  With a sharp knife, score the skin side of the duck breasts in a crisscross pattern.  Season with salt and pepper.  Heat olive oil in a heavy skillet.  Sear the skin side of the duck breasts until golden and crisp.  Remove from skillet and place in baking dish.  Roast in oven for 10-15 minutes or until 140o internal temperature.  Remove from oven and let rest for 5 minutes.  Serves 4.

 

Port Wine Cherry Sauce

1 can sour cherries, drained

2 T. honey

½ t. cinnamon

½ c. port

2 ¼ t. cornstarch, dissolved in cold water

 Directions:

Combine first four ingredients in small saucepan over medium heat.  Bring to gentle boil.  Add cornstarch and stir until thickened.  Serves 4.

 

Posted by . Categories: Recipes. Tags: , , . Leave a comment

10

Feb. ’12

Blackened Chicken Breasts with Mango Salsa

Blackened Chicken Breasts

Ingredients:

6 large chicken breast halves

2 T. sweet paprika

2 t. onion powder

1 t. garlic powder

1 t. cayenne pepper

½ t. ground white pepper

1 t. ground black pepper

1½ t. salt

1 t. thyme

1/4 t. cumin

Melted butter

 Directions:

Mix together all seasonings in a glass pie plate.  Coat each chicken breast in seasoning mixture.  Heat cast iron skillet until it begins to smoke.  Dip coated chicken breasts in melted butter and place in skillet.  Cook until blackened on outside and juices run clear.  Serves 6.

Mango Avocado Salsa

Ingredients:

1 large mango, peeled and diced into ¼ inch cubes

1 red bell pepper, seeded & diced

2 large avocadoes, diced

1 bunch scallions, sliced (about 2/3 c.)

2 T. fresh cilantro, chopped

2 T. olive oil

1 T. lime juice

 Directions:

Combine all ingredients in medium bowl.  Stir gently to combine.  Serving size: ¼ cup.  Serves 6.

 

Posted by . Categories: Recipes. Tags: , , . Leave a comment

02

Feb. ’12

Panna Cotta

This is the second of my favorite dessert recipes.  I also serve this one with the Port Raspberry Sauce that I use with the Chocolate Truffle Cakes.

Ingredients:

1 c. plus 3 T. heavy cream

½ c. sugar

1 envelope plain gelatin

½ pint sour cream

½  t. vanilla

1/2 pint raspberries

 Directions:

Mix together cream, sugar and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved.  Cool until slightly thickened.  Fold in sour cream and flavor with vanilla.  Whisk until mixture is quite smooth. Pour mixture into 6 half-cup individual molds.  Cover with saran wrap and chill until set, at least 4 hours. To unmold, dip container in hot water until edges just begin to liquefy.  Invert mold onto a serving dish and return to refrigerator to chill until firm.  Drizzle Port Raspberry Sauce on the top and around the sides of the panna cotta and top with a few fresh raspberries.

Posted by . Categories: Recipes. Tags: . Leave a comment

02

Feb. ’12

Chocolate Truffle Cakes with Port Raspberry Sauce

This is one of my two favorite desserts.  I first had it at a waterfront restaurant in Mystic, CT and returned home to experiment with various recipes until I had it perfect! I like the way you can make them in advance and freeze them (so you always have a dessert on hand for unexpected guests).  They reheat quickly in the microwave.

Chocolate Truffle Cakes

 Ingredients:

12 oz semi-sweet chocolate chips

¾ c. (1 ½ sticks) butter

3 large eggs

3 large egg yolks

5 T. sugar

2 T. flour

cocoa

Directions:

Generously grease with butter eight ¾ cup soufflé dishes or custard cups.  Sprinkle inside of each dish with cocoa.

Stir chocolate and butter in heavy medium saucepan over low heat until smooth.  Remove from heat.  Using electric mixer, beat eggs, egg yolks, and  5 T. sugar in large bowl until thick and pale yellow, about 8 minutes.  Fold in chocolate.  Add flour  and mix well.  Divide batter among dishes.  (Can be made 1 day ahead.  Cover with plastic wrap & chill.  Bring to room temperature before continuing.)

Preheat oven to 375oF. Place Soufflé dishes on baking sheet.  Bake cakes  uncovered until edges are puffed and slightly cracked  (about 15 minutes).  Can be served immediately or frozen and reheated in microwave for 45 seconds.  Serve with a scoop of coffee ice cream or drizzle with port raspberry sauce and toss with a few fresh raspberries.

Port Raspberry Sauce

Directions:

3 pints fresh raspberries

¼ c. sugar

¼ c. ruby Port

 Directions:

Combine all ingredients in a small sauce pan and cook over medium heat until raspberries are softened and mixture begins to thicken.  Remove from heat and strain.

 

Posted by . Categories: Recipes. Tags: , . Leave a comment

02

Feb. ’12

Risotto Milanese

Another recipe that calls for saffron.  This risotto – short grained rice cooked in chicken stock – goes beautifully with the braised leg of lamb and a good Chianti Classico.  Buon apetito!

Ingredients:

1 1/2 c. Arborio rice

3 T. butter

1 T. olive oil

1 1/2 quarts chicken stock

1/4 t. saffron threads

1/2 c. pecorino romano cheese, grated

Salt and pepper to taste

Directions:

Melt butter and olive oil in a medium saucepan over medium heat.  Add rice and stir to coat rice granules with butter and olive oil. When rice just starts to turn golden (do not brown), begin adding chicken stock, about 1/2 cup at a time, and stir constantly until it is absorbed.  When half the stock has been absorbed, add the saffron. Continue adding chicken stock and stirring until rice is “al dente” – tender, but with a little “bite” or resistance.  Risotto should not be hard, nor mushy, and you have to keep checking it so it doesn’t overcook.  Add cheese and stir to mix it in.  Serves 4-6.

 

Posted by . Categories: Recipes. Tags: , , . Leave a comment

02

Feb. ’12

Braised Leg of Lamb

 Ingredients:

1 large leg of lamb

Flour for dusting

2 T. olive oil

1 lb. mushrooms, cut in half

½ lb. baby carrots

1 quart beef stock

1 bottle red wine

1 tablespoon Worcestershire sauce

2 bay leaves

1 teaspoon dried oregano leaves, crushed

1/2 teaspoon juniper berries

1/2 teaspoon ground allspice

 Directions:

Dust the leg of lamb with flour and sear in olive oil.  Transfer to large stock pot.  Add all other ingredients and bring to boil.  Reduce heat and braise for 2-3 hours or until tender.  Remove bones and any fat. Serves 4-6.

 

Posted by . Categories: Recipes. Tags: . Leave a comment

29

Jan. ’12

Seafood Chowder

Ingredients:

4   lobster tails or 2 live lobsters, steamed

1 1/2 pounds shrimp, steamed, peeled and deveined

1 pound white fish fillets or imitation crabmeat, cut into 2-inch pieces

2 cans chopped clams, drained

2 medium potatoes, peeled and diced

1 medium onion, diced

½ c. chopped celery

2 c. frozen corn

2 c heavy cream

½ t. tarragon

1 t. salt

¼ t. pepper

Directions:

First, prepare seafood as directed.  Remove lobster meat from shells and cut into 2-inch pieces. In large sauce pan, combine potatoes, onion, celery, salt and ½ c. water.  Cover and cook 15 minutes or until tender.  Stir in corn, cream, tarragon, salt, and pepper.  Add seafood and heat through.  Serves 4-6.

Posted by . Categories: Recipes. Tags: , , , , . Leave a comment

29

Jan. ’12

Bouillabaisse

We traditionally have lobster and Caesar salad for New Year’s Eve but I made bouillabaisse this year.  It was such a hit with family and friends that I will do it from now on. Saffron is the world’s  most expensive spice, but it makes all the difference in this recipe so don’t skip it.  Enjoy!

 Ingredients:

 4 lobster tails or 3 whole lobsters, steamed

2 dozen cherrystone clams in shells

1 dozen mussels in shells

1 pound white fish fillet (cod, haddock or halibut)

2 pounds jumbo shrimp, peeled and deveined

1 ½ pounds large sea scallops

½ cup olive oil

1 cup onion, diced

½ cup celery, diced

3 cloves garlic, minced

2 -1 lb 12 oz cans of diced tomatoes with juice

1 bay leaf

¼ t. saffron threads

1 ½ t salt

1 t pepper

2 quarts of store-bought fish or chicken stock

Directions:

Prepare seafood. Remove cooked lobster meat from shells and cut into 2-inch pieces and set aside.  Scrub shells of clams and mussels to remove any dirt. Cut fish fillet into 2-inch pieces and set aside. Peel and devein shrimp.  Rinse scallops. Sauté the onion, celery and garlic in olive oil in a large stock pot over medium high heat.  Add tomatoes, bay leaf, saffron and salt and pepper.  Add stock and bring to a boil.  Reduce heat and simmer, uncovered for 20 minutes or until some of the liquid is reduced to concentrate the flavor.  Add seafood, cover and simmer for 5-10 minutes until fish and scallops are opaque, shrimp is pink, and the mussels and clams are opened wide. Serve with crusty garlic toast, Caesar salad and a crisp white wine, like Sauvignon Blanc or Chardonnay. Serves 6.

Posted by . Categories: Recipes. Tags: , , , , , , , . Leave a comment

28

Jan. ’12

Shrimp Gumbo

 Ingredients:

1 lb. fresh okra, sliced or 1-10 oz. package frozen sliced okra

2 T. olive oil

¼ c. butter

2 c. diced onion

2 green peppers, diced

2 cloves garlic, minced

¼ c. flour

1-1 lb. 12 oz. can tomatoes, cut up but not drained

2 c. chicken stock

2 c. water

2 bay leaves

¼ t. thyme

¼ t. Tabasco

½ t. Worcestershire

1 t. salt

2 lbs. large shrimp, shelled and deveined

1 c. long grain rice

Directions:

Heat olive oil and butter in large Dutch oven over medium heat.  Saute okra, onion, green pepper and garlic until onion is translucent.  Sprinkle with flour and stir to make a paste.  Gradually stir in chicken stock and water. Add tomatoes, bay leaves, thyme, Tabasco, Worcestershire and salt.  Cover and bring to boil.  Reduce heat and simmer for 45 minutes.  Add rice to pot and continue to simmer for 20 minutes or until rice is tender.  Add shrimp and heat through.  Serves 8.

 

Posted by . Categories: Recipes. Tags: , . 1 Comment