Frozen February -what are you reading?
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9 years ago
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I'll share my recipe, if you'll share yours, February 26, 2011
Comments (3)This is dinner tonight. SALMON WELLINGTON 1 17.3 oz. package pepperidge farm puff pastry (both sheets-thawed) 4 3/4 inch thick salmon fillet 4 Tbsp. minced shallots 4 Tbsp plus 2 teaspoons chopped fresh tarragon 1 md egg, beaten (for the glaze) FOR THE SAUCE 1/2 c dry white wine 1/2 c white wine vinegar 1/2 c chilled butter, diced (1 stick) 2 Tbsp. minced shallots Preheat your oven to 425'F. Roll out each pastry sheet on a lightly floured surface to a 12 inch square. Thaw the puff pastry for about 36 minutes. Cut each in half, forming four 12x6 inch rectangles. Place one salmon fillet in the center of each of the rectangles, about 3 inches in from and parallel to one short edge. Sprinkle each fillet with sea salt and fresh cracked black pepper and 1 tablespoon of shallots and 1 tablespoon of tarragon. Brush edges of each rectangle with the egg glaze. Fold the long sides of pastry, enclosing the fillets. Seal the edges of the pastry. Place them seam side down on baking sheet. Brush with glaze. Do not use tin foil, it will stick. Bake the Wellingtons until the dough is golden brown, about 20 minutes. Remove from the oven and let stand for 10 more minutes. Meanwhile make the sauce. Boil the wine, vinegar and 2 tbsp. of shallots in a heavy saucepan until the liquid is reduced to 6 tablespoons, about 8 minutes. Remove the pan from the heat and add the butter, one piece at a time, whisking until each piece melts before adding the next. Whisk in 2 teaspoons of fresh chopped tarragon. Season with salt and pepper. Cut into 3rds. Place sauce over pastry and serve hot....See MoreI'll share my recipe, if you'll share yours, February 25, 2011
Comments (5)Sauteed Pork Chops with Grape and Red Wine Sauce (Fine Cooking) 8 thin boneless pork chops (about 1-1/4 lb.) Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter 1 cup seedless red grapes, cut in half 1/2 cup dry red wine 1 tsp. chopped fresh rosemary 1/2 cup homemade or low-salt canned chicken broth Season both sides of the pork chops with salt and pepper. Heat 1 Tbs. of the butter in a large (at least 10-inch) heavy skillet on medium-high heat. When the butter has stopped foaming, add four of the pork chops and sear until the edges are browned and the middles are just beginning to brown, 1-1/2 to 2 minutes. Flip the chops and cook until just cooked through, 30 to 60 seconds. Transfer the pork to a plate and cover with foil. Repeat with the remaining chops and transfer to the plate. Add the grapes, wine, and rosemary to the skillet and bring the mixture to a boil, scraping the skillet with a wooden spoon to incorporate the browned bits into the sauce. Boil until syrupy, 3 to 4 minutes. Add the chicken broth and any accumulated juices from the pork chops and boil the sauce, stirring occasionally, until reduced by about half, another 3 to 4 minutes. Reduce the heat to low and add the remaining 2 Tbs. butter. Swirl the butter around in the pan until melted. Serve the chops topped with the sauce....See MoreI'll share my recipe, if you'll share yours, February 15, 2011
Comments (4)PALACE CAFE WHITE CHOCOLATE BREAD PUDDING Posted by Recipethyme at recipegoldmine.com 8/19/2001 12:28 am Source: Chef Dick Brennan Jr., Palace Cafe - New Orleans, LA - http://dsc.discovery.com Chef Dick Brennan says that this is the most-requested recipe at Palace Cafe in New Orleans: a rich bread pudding flavored with white chocolate and topped with a warm white-chocolate sauce. Serves 8 to 10 Bread Pudding 3 cups heavy (whipping) cream 10 ounces white chocolate, chopped 1 cup milk 1/2 cup granulated sugar 2 eggs 8 egg yolks 1 loaf day-old French bread, cut into 1/4-inch-thick slices 2 tablespoons chocolate shaving for garnish White Chocolate Sauce 8 ounces white chocolate, chopped 1/3 cup heavy (whipping) cream To make the bread pudding: Preheat the oven to 275 degrees F. In a medium saucepan heat, but do not boil, the cream. Remove from the heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water beat together the milk, sugar, eggs and egg yolks, and heat until warm. Blend the egg mixture into the cream and chocolate mixture. Place the bread slices in a baking pan. Pour half of the chocolate mixture over the bread. Let sit for 30 minutes, then pour in the rest of the chocolate mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 15 minutes or until golden brown. To make the White Chocolate Sauce: In a double boiler over barely simmering water melt the chocolate, stirring until smooth. Remove from the heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth. To serve: Spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen the sides and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings....See MoreI'll share my recipes, if you'll share yours - February 1, 2010
Comments (3)Have a great time Laurel! I haven't tried this yet, but sure thought it sounded good!I'm not sure where I found it. We had this tonight on grilled chicken wings, it was delicious! Very easy to make, I used a stick blender instead of a food processor. It's a really good sweet-hot (not too hot!) sauce! Chipotle-Cherry Barbecue Glaze 2 tablespoons unsalted butter 1 medium onion, finely chopped 8 ounces cherry preserves (3/4 cup) 1/4 cup minced seeded chipotle chile in adobo sauce 1/4 cup ketchup 1/4 cup cider vinegar In a small saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the remaining ingredients and cook over moderate heat, stirring, until bubbling, about 5 minutes longer. Transfer the mixture to a food processor and process until fairly smooth. Transfer to a bowl and let cool before using. The glaze can be refrigerated for up to 2 weeks. NOTES : Use this spicy, smoky, sweet barbecue sauce to glaze grilled meat or poultry in the last few minutes of cooking. It can also be served on the side. from Food and Wine June 2005...See Moremerryworld
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