I'll share my recipe, if you'll share yours, June 2, 2012

11 years ago

Believe it or not, this is a beautiful taste combination.

Orange and Red Onion Salad

Lydia Bastianovich

serves: 6 servings

In Sicily, citrus fruits (agrumi) are enjoyed as a savory as well as a sweet, usually served between courses or at the end of a meal. A salad-called pirettu-is made from thick-skinned citrons (cedri). The green rind is peeled off, the center pulp is discarded, and the pith is sliced and dressed with salt, pepper, oil, and a pinch of sugar. Here's another citrus salad popular in Sicily, especially in the winter months when oranges are at their best. Customarily it is made with blood oranges-sanguine or tarocche-and that's the way I like it best, though any small, juicy oranges will be delicious. Serve this in the Sicilian style, laying the rounds of orange and rings of red onion artfully on a platter, with the dressing drizzled over, rather than tossing everything together. It is a great as an appetizer, a refreshing end-of-the-meal salad, or as an accompaniment to boiled or grilled meats.

8 small blood oranges, or other oranges

1 medium red onion

2 tablespoons extra-virgin olive oil, or more to taste

1/2 tsp Coarse sea salt, or Kosher salt, or to taste

Fresh coarse ground black pepper

1 tablespoon Italian parsley, chopped fresh

With a sharp, thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3-inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.

Peel the onion and slice it into very thin rounds (about 1-1/2 cups in all).

Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings and scatter all over the oranges.

Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!

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Comments (4)

Jasdip
11 years ago
Lemon Chicken Breasts with Capers (Fine Cooking)

4 boneless, skinless chicken breasts (6 oz. each)
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fine, dry breadcrumbs
4 Tbs. capers, rinsed, drained, patted dry, and chopped
1 lemon, zest finely grated, and juiced
2 Tbs. chopped fresh flat-leaf parsley
Kosher salt and freshly ground
black pepper
3 Tbs. unsalted butter
1 Tbs. olive oil
2 medium cloves garlic, thinly sliced
1/2 cup lower-salt chicken broth

Position a rack in the center of the oven and heat the oven to 425F. Make a lengthwise horizontal slice almost all the way through each chicken breast and open each up like a book. Flatten the chicken with a meat mallet until it is 1/4 inch thick.

Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food processor and pulse a few times to combine. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper.

Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes.

Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil.

Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. parsley.
trixietx
11 years ago
This is so good!

Guacamole Salsa

1 lb. tomatillos (or more if you want it thinner)

1 jalapeno pepper (or more if you like it spicy)

1/3 bunch cilantro

1 thick slice of onion

1 garlic clove

1 avocado

1 tsp. salt

Peel and wash the tomatillos.. Cut them into quarters and
put in the blender. Follow with the jalapeno, cilantro, onion, garlic,
avocado & salt. Be sure to put the tomatillos in the bottom of the
blender and not the avocado so it doesn't stick to the blade. You might
have to help it start by shaking or using a mixer at first. But, once
it gets going the juice from the tomatillos will help move the other
ingredients around.
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I'll share my recipe, if you'll share yours, June 8, 2012
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Mediterranean Chicken Salad (Recipe courtesy Emeril Lagasse) 4 entree salads 1/2 cup dry white wine 1 slice yellow onion 1 slice lemon 1 bay leaf 6 black peppercorns 1/4 teaspoon salt 1 pound boneless, skinless chicken breasts (about 3 halves) 1 (10 to 12-ounce) medium eggplant, ends trimmed and cut into 3/4-inch rounds 2 tablespoons olive oil 12 ounces plum tomatoes, ends trimmed and cut into 1/2-inch dice 1 cup crumbled feta cheese 1/2 cup chopped pitted brine-cured olives, such as kalamata 3 tablespoons pine nuts, lightly toasted 1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 1/2 teaspoons chopped fresh oregano leaves 1/2 teaspoon chopped fresh mint leaves 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1/8 teaspoon freshly ground black pepper 4 large Bibb or romaine lettuce leaves 1 tablespoon chiffonade fresh basil, for garnish In a medium skillet, combine the wine, onion, lemon, bay leaf, peppercorns, salt, and enough water to cover the chicken by 1/2-inch and bring to a boil for 2 minutes. Add the chicken, cover, reduce the heat, and simmer until the chicken is no longer pink and just cooked through, about 10 to 15 minutes, depending upon the size of the chicken. Remove from the heat, uncover, and let the chicken cool in the liquid for 30 minutes. Transfer the chicken to a plate, cover, and refrigerate until well chilled, about 2 hours, or refrigerate overnight. Cut the chicken into 1-inch cubes and set aside. Preheat the grill to medium-high. Place the eggplant slices on a large plate and lightly brush on both sides with olive oil, and then season with salt and pepper. Grill until just golden and slightly soft, about 2 minutes on each side. (Alternatively, the eggplant can be broiled, 1 to 2 minutes per side, carefully watching so that it does not burn.) Place the eggplant on a cutting board to cool, and then dice. In a large bowl, combine the diced chicken, eggplant, tomatoes, cheese, olives, and pine nuts. In a small bowl, whisk together the extra-virgin olive oil, vinegar, oregano, mint, salt, red pepper, and black pepper. Pour the dressing over the chicken mixture and toss to lightly coat. Arrange lettuce leaves in the center of 4 large plates and divide the salad among the leaves. Serve immediately.
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Blueberry loaf made easy and sooooo good. 2 eggs 1 cup (8 oz) dairy sour cream 1/2 cup milk 2 tbs butter or margarine, melted Two 7 oz pkg Martha White Blueberry Muffin Mix 1/2 cup chopped pecans Preheat oven to 350F. Grease bottom of 9 x 5 x 3 inch loaf pan; set aside. Break eggs into bowl and beat lightly. Add sour cream, milk, butter; and muffin mix; stir just until blended. Stir in pecans. Pour into prepared pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Gently loosen sides of loaf. Turn out onto wire rack to cool completely.
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I'll share my recipe, if you'll share yours, June 20, 2012
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DRUNKEN BLONDIES (Ezra Pound Cake) Adapted from "The Back in the Day Bakery Cookbook" 1/2 cup sweetened flaked coconut 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 pound (2 sticks) unsalted butter, melted 2 cups packed light brown sugar 2 large eggs, at room temperature 1 tablespoon pure vanilla extract 2 tablespoons bourbon 1/4 cup chopped pecans 1/2 cup chocolate chips, milk or semisweet To Toast the Coconut: Spread the coconut in a baking pan, and bake for 7 to 10 minutes in the oven at 350 degrees F. Toss every couple of minutes to make sure it doesnÃ¯Â¿Â½t get too brown. Set aside. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan, and line with parchment, letting the ends of the paper hang over two opposite edges of the pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Place the melted butter and brown sugar in a bowl, and stir until smooth. Stir in the eggs, vanilla and bourbon. Stir in flour mixture, adding it a 1/2 cup at a time. Stir in the pecans, coconut, and chocolate chips. Scrape the batter into the prepared pan, and smooth the top with a spatula. Bake for 20 to 25 minutes, until the top is golden brown. Cool the pan on a wire rack. When the pan is completely cool, use the parchment paper to pull the blondies out of the pan. Cut them into bars. Makes 24 small or 12 large.
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glenda_al
11 years ago
Marinated cucumber salad

1/4 cup hot water
1/3 cup sugar
1 (8-ounce) bottle Italian dressing
3 cucumbers, cut into 1/8-inch slices
1 medium-sized onion, cut into 1/2-inch slices
Instructions
1.In a medium bowl, combine hot water, sugar, and Italian dressing. Add cucumbers and onions.
2.Mix well then cover and chill at least 2 hours before serving.
Note
The longer you let the cucumbers marinate, the more flavorful they become. If you like them really crispy, then you should plan to eat them within a day
patti43
11 years ago
This would be good with grilled chicken.

ROMAINE WITH RASPBERRY DRESSING (Mai@MimiÃ¯Â¿Â½s)

1 head romaine lettuce, torn
1 small red onion, sliced
1 cup crumbled feta cheese
1/2 cup chopped toasted pecans
4 bacon slices, cooked and crumbled

Combine all ingredients and refrigerate.

Raspberry Salad Dressing:

1 (10-ounce) jar seedless raspberry fruit spread or preserves
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil

Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature over the romaine mixture.

I'll share my recipe, if you'll share yours, June 2, 2012

Comments (4)

Jasdip

trixietx

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glenda_al

patti43

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