Years ago chicken Marsala was 'the' company dinner recipe. I came across a pork Marsala recipe in a 'Healthy Cooking' magazine and thought I'd give it a try. It was good, but I think I prefer it with chicken.
Elegant Pork Marsala
Roasted Parmesan Green Beans
Savory Palmiers
The pork recipe called for pork chops, but I used a pork tenderloin, cut into medallion's and flattened. They were lightly dusted with pepper seasoned flour and browned in a bit of oil. Then removed from the pan and kept warm. In the same pan onions, mushrooms and Canadian bacon slices were browned along with minced garlic. The pork is returned to the pan and the Marsala added, covered and cooked for 5 minutes. A slurry of cornstarch and chicken broth is added as a thickener. This sauce is served over the pieces of pork. I used some chopped parsley for some added color.
The green beans are put on a cookie sheet and drizzled with enough olive oil to lightly coat them. Greek seasoning (I used Penzey's) is tossed with the beans. When beans are tender, they are served with shaved Parmesan cheese. I really like fresh green beans and these had just a bit of a crunch. Will do them again.
I had half a sheet of puff pastry in the fridge and decided to make some savory Palmiers to have with the pork and green beans. Rolled out the sheet and dusted it lightly with salt and black pepper. Then some finely grated Parmesan and dry basil. The pastry is rolled up and sliced into half inch pieces and baked. This was probably the highlight of the meal and it was an afterthought.
Will try the Marsala with chicken sometime down the road, but next week the meatloaf I mentioned last week will be the star. Along with some Super Bowl munchies. Bobby Flay's chicken wings are at the top of my list. Until then, enjoy the week! Stay warm!
Sunday, January 31, 2010
Sunday, January 24, 2010
Rain, Fog and Cold = Comfort Food
Nasty weather all weekend. Fog, rain and cold. Most of the snow is gone, but more expected during the week. Good weekend to stay indoors and enjoy some comfort food.
Quick Coq au Vin
Caramelized Onion and Grapefruit Salad
The chicken recipe came from one of my Cooking Light cookbooks. It went together quickly and is very tasty. Skinless chicken thighs, carrots, Canadian bacon, and mushrooms simmered in a sauce of red wine, chicken broth, tomato paste and thyme. Recipe called for boneless thighs, but a lot of flavor comes from cooking on the bone. This is true not only for poultry, but meat as well. It reheated very well after work on Sunday so I could watch football.
I kept the salad components separate so they would work well on day 2. The onions are caramelized in EVOO, balsamic vinegar, salt and pepper. A dressing of red wine vinegar, lemon juice, honey, EVOO and salt and pepper was divided after mixing. The salad itself is made up of romaine lettuce torn in pieces, thinly sliced fennel, English cucumber, shallots and pink grapefruit sections. Dressing was tossed on half of the salad each day. The onions are served on top. Very refreshing along side the chicken.
I had another dish on the menu, but time ran out and I think it would have been too much. So the mushroom apple tart will be worked in next week. Just need to decide what will go with it?
Quick Coq au Vin
Caramelized Onion and Grapefruit Salad
The chicken recipe came from one of my Cooking Light cookbooks. It went together quickly and is very tasty. Skinless chicken thighs, carrots, Canadian bacon, and mushrooms simmered in a sauce of red wine, chicken broth, tomato paste and thyme. Recipe called for boneless thighs, but a lot of flavor comes from cooking on the bone. This is true not only for poultry, but meat as well. It reheated very well after work on Sunday so I could watch football.
I kept the salad components separate so they would work well on day 2. The onions are caramelized in EVOO, balsamic vinegar, salt and pepper. A dressing of red wine vinegar, lemon juice, honey, EVOO and salt and pepper was divided after mixing. The salad itself is made up of romaine lettuce torn in pieces, thinly sliced fennel, English cucumber, shallots and pink grapefruit sections. Dressing was tossed on half of the salad each day. The onions are served on top. Very refreshing along side the chicken.
I had another dish on the menu, but time ran out and I think it would have been too much. So the mushroom apple tart will be worked in next week. Just need to decide what will go with it?
Sunday, January 17, 2010
Salmon Revisited
My first blog entry involved one of my favorite foods...salmon. If you read that entry, you will remember it was poached and I was very disappointed in the results. Well I have decided to try again. The recipe I used was sent to me by a Face Book friend who is also a classmate from high school. So here is what I prepared this week:
Martha's Roasted Salmon
Classic Ratatouille
Grapefruit with Sauvignon Blanc
Quinoa
Martha was kind enough to share a favorite salmon recipe with me. It was completely different from the one I prepared last fall. It is outstanding and very simple. A glaze/marinade of lime juice, honey, olive oil and salt and pepper is brushed over the salmon fillets and refrigerated for 30 minutes. Then roasted in a 450 degree oven for 15 minutes. The fillet flaked perfectly and the glaze is very tasty without taking over the delicate flavor of the fish.
I served it with a ratatouille of colorful vegetables. Eggplant, onion, garlic, red, green, and yellow peppers, zucchini and Roma tomatoes. They are sauteed in a bit of olive oil and dried basil is tossed in at the end. The plate with the salmon and the ratatouille is very nice to look at and the pairing was a good one.
The dessert was also a simple one. A half teaspoon of sugar is mixed with grapefruit sections and the wine poured over just to cover. A nice refreshing finish to this meal.
I have a salmon fillet left over and will likely top a chopped salad with it in a day or so. The remaining ratatouille has been cut into smaller pieces and will be mixed with Quinoa for lunch this week. I was quite pleased the the results of this menu and am thinking perhaps chicken next week.
Martha's Roasted Salmon
Classic Ratatouille
Grapefruit with Sauvignon Blanc
Quinoa
Martha was kind enough to share a favorite salmon recipe with me. It was completely different from the one I prepared last fall. It is outstanding and very simple. A glaze/marinade of lime juice, honey, olive oil and salt and pepper is brushed over the salmon fillets and refrigerated for 30 minutes. Then roasted in a 450 degree oven for 15 minutes. The fillet flaked perfectly and the glaze is very tasty without taking over the delicate flavor of the fish.
I served it with a ratatouille of colorful vegetables. Eggplant, onion, garlic, red, green, and yellow peppers, zucchini and Roma tomatoes. They are sauteed in a bit of olive oil and dried basil is tossed in at the end. The plate with the salmon and the ratatouille is very nice to look at and the pairing was a good one.
The dessert was also a simple one. A half teaspoon of sugar is mixed with grapefruit sections and the wine poured over just to cover. A nice refreshing finish to this meal.
I have a salmon fillet left over and will likely top a chopped salad with it in a day or so. The remaining ratatouille has been cut into smaller pieces and will be mixed with Quinoa for lunch this week. I was quite pleased the the results of this menu and am thinking perhaps chicken next week.
Sunday, January 10, 2010
Happy 'lighter' New Year
Happy New Year to you all!! For those of you who have followed my blog for the past months, you know that my inspiration came from seeing "Julie and Julia" last fall. The thought of blogging about cooking inspired me to do something similar. So here goes 2010.
I thought it fitting that the first menu be a 'Julia' one. One of her signature dishes has always been 'Boeuf Bourguignon'. Since I have decided to 'lighten' up my food I thought this a good one to start with. Jacques Pepin also does this dish and this month the Weight Watchers Magazine did a section on lightening up Julia's food.
Boeuf Bourguignon
Roasted Potatoes
Green Salad with Clememtines
For the most part the 3 recipes for this dish have the same ingredients, except for the bacon/pancetta. Most of the other ingredients just have different amounts. That being the case I made the base the same. When the pearl onions, mushroom, wine, broth mixture with carrots and yellow onions was complete, I divided it and cooked the browned meat with each and in one the sauted and drained pancetta to see what the difference in taste was. Turned out, the pancetta didn't change the taste much. But cutting the calories (WW points) was significant. I hope the rest of the years recipes come out as successful as this. I love Boeuf Bourguignon and this was a definite 'do again',
I fixed roasted potatoes and a green salad with it.
Next week I hope to return to the seafood world. I think I'm ready to try salmon again, just not poached. Have a good week!
I thought it fitting that the first menu be a 'Julia' one. One of her signature dishes has always been 'Boeuf Bourguignon'. Since I have decided to 'lighten' up my food I thought this a good one to start with. Jacques Pepin also does this dish and this month the Weight Watchers Magazine did a section on lightening up Julia's food.
Boeuf Bourguignon
Roasted Potatoes
Green Salad with Clememtines
For the most part the 3 recipes for this dish have the same ingredients, except for the bacon/pancetta. Most of the other ingredients just have different amounts. That being the case I made the base the same. When the pearl onions, mushroom, wine, broth mixture with carrots and yellow onions was complete, I divided it and cooked the browned meat with each and in one the sauted and drained pancetta to see what the difference in taste was. Turned out, the pancetta didn't change the taste much. But cutting the calories (WW points) was significant. I hope the rest of the years recipes come out as successful as this. I love Boeuf Bourguignon and this was a definite 'do again',
I fixed roasted potatoes and a green salad with it.
Next week I hope to return to the seafood world. I think I'm ready to try salmon again, just not poached. Have a good week!
Sunday, January 3, 2010
Winter Holiday 2009
The end of another year...do you believe it? Seems like just a short time ago people were worrying about the millennium and would the earth stop!?! Guess not we're still here!
The 10 days or so at then end of a year are busy ones. Lots of shopping, cooking and go go go! Changed our routine a bit this year. Christmas Eve and Christmas Day were more laid back and our food non-traditional. Weather was frightful for Christmas. Lots of rain for my drive to Wisconsin on Christmas Eve. Had very wet feet by the time we got home from church, but a dinner of warm comfort food quickly warmed us all:
Mac and Cheese a la Barefoot Contessa
Hot Curried Fruit
Ina's mac and cheese is a favorite of mine. Rich and creamy with 4 cups of grated Gruyere and 2 of extra sharp Cheddar. Lightly buttered Panko bread crumbs on top. Yum! The hot curried fruit is courtesy of my friend April. Pineapple, Granny Smith apple, peaches and red grapes baked in a sauce of orange juice cinnamon, brown sugar and curry powder. Went perfectly along side the mac and cheese.
Evening wound down with a movie and hot tea.
Christmas Morning dawned with snow in the air. No plans to leave the house so that's OK. Big slices of Panettone with home made preserves (a gift to Chris from a co-worker) and lots of coffee to start.
Baked Brie with Pears, Cinnamon and toasted pecans
While we prepared dinner, we snacked on the baked Brie and mini toasts.
Chris's Beef Stroganoff and Kluski Noodles
Orange Scented Broccoli and Cauliflower
A love hearty red wine
And later: Mary's cheesecake with Cranberry Sauce
Have not had stroganoff in many years. I have no idea why, it was excellent. Lots of beef chunks, sour cream, and mushrooms. The broccoli and cauliflower set off the richness of the stroganoff. Movies and board games filled the rest of the day until the cheesecake was served. The tartness of the cranberry sauce was perfect over the sweet cheesecake with gingerbread crust. Good job Mary!
The drive home the next day was a character builder. Snowed the whole way. Lots of cars off the road; trip usually takes a bit more than 2 hours. Today almost 4 hours.
Was glad to pull into my parking spot to hunker down for a couple of days.
Lunch with friends during the week and 2 movies 'Nine' and 'It's Complicated'. But now it's time to think about New Years. I don't go out on New Years Eve; would rather stay home and enjoy the quiet. Since I had gone to a movie and lunch in the afternoon, my usual big dinner was postponed until New Years Day.
Mini Potato Pancakes with Sour Cream and Smoked Salmon Appetizer
My Annual Bottle of Champagne
The pancakes were crispy and the sour cream and salmon with a bit of grated lemon zest hit the spot. Might have to find another drink however. My thumbs don't want to cooperate when it comes to removing the cork from the champagne bottle. Saw the cork popped with a sword on a cruise, but couldn't find one in my knife block. Didn't make it to midnight and no surprise, it was still 2010 when I got up on Friday!
New Years Day is one of my favorite days of the year. Usually it's snacks and a book, but since yesterday I did that, today was my 'special dinner'. But first breakfast:
Panetonne French Toast
Maple-Candied Bacon
Mimosa's
Panetonne makes wonderful French toast. It's become a tradition for me. The bacon preparation was new for me. If you have not done bacon on a foil covered rack in the oven.....try it. Thick cut center bacon painted with a glaze of maple syrup and Dijon mustard. 12 minutes on each side with a grind of black pepper. Amazing and no mess! Foil goes in the trash and the pan is clean. Mimosa's speak for themselves.
Dinner was time consuming, but worth every minute. Was glad I waited:
Lobster Stuffed Tenderloin with Bearnaise Sauce
Roasted Asparagus
Have not made Bearnaise sauce in years...probably since a culinary arts class at Harper. It came out quite nicely and kept warm while I worked on the 'star' of the dinner. Steamed 2 lobster tails, removed them from the shells and set them aside to cool. A filling of shallots, celery, garlic, spinach and mushrooms is cooked down and cooled. I butterflied the tenderloin and spread the filling over it. Overlapped the tails and rolled up the meat. Tied roll together with string and browned on all sides. Finished the roll off in the oven. While it rested I roasted the asparagus. The slices weren't as pretty as Emeril's, but was very tasty. A great ending to the holiday meals.
Clearly 2010 needs to be 'lightened' up or I will need to be oiled up to get in my car. Will see what develops. Hope you have enjoyed my blog this year and will see you all in the coming year.
The 10 days or so at then end of a year are busy ones. Lots of shopping, cooking and go go go! Changed our routine a bit this year. Christmas Eve and Christmas Day were more laid back and our food non-traditional. Weather was frightful for Christmas. Lots of rain for my drive to Wisconsin on Christmas Eve. Had very wet feet by the time we got home from church, but a dinner of warm comfort food quickly warmed us all:
Mac and Cheese a la Barefoot Contessa
Hot Curried Fruit
Ina's mac and cheese is a favorite of mine. Rich and creamy with 4 cups of grated Gruyere and 2 of extra sharp Cheddar. Lightly buttered Panko bread crumbs on top. Yum! The hot curried fruit is courtesy of my friend April. Pineapple, Granny Smith apple, peaches and red grapes baked in a sauce of orange juice cinnamon, brown sugar and curry powder. Went perfectly along side the mac and cheese.
Evening wound down with a movie and hot tea.
Christmas Morning dawned with snow in the air. No plans to leave the house so that's OK. Big slices of Panettone with home made preserves (a gift to Chris from a co-worker) and lots of coffee to start.
Baked Brie with Pears, Cinnamon and toasted pecans
While we prepared dinner, we snacked on the baked Brie and mini toasts.
Chris's Beef Stroganoff and Kluski Noodles
Orange Scented Broccoli and Cauliflower
A love hearty red wine
And later: Mary's cheesecake with Cranberry Sauce
Have not had stroganoff in many years. I have no idea why, it was excellent. Lots of beef chunks, sour cream, and mushrooms. The broccoli and cauliflower set off the richness of the stroganoff. Movies and board games filled the rest of the day until the cheesecake was served. The tartness of the cranberry sauce was perfect over the sweet cheesecake with gingerbread crust. Good job Mary!
The drive home the next day was a character builder. Snowed the whole way. Lots of cars off the road; trip usually takes a bit more than 2 hours. Today almost 4 hours.
Was glad to pull into my parking spot to hunker down for a couple of days.
Lunch with friends during the week and 2 movies 'Nine' and 'It's Complicated'. But now it's time to think about New Years. I don't go out on New Years Eve; would rather stay home and enjoy the quiet. Since I had gone to a movie and lunch in the afternoon, my usual big dinner was postponed until New Years Day.
Mini Potato Pancakes with Sour Cream and Smoked Salmon Appetizer
My Annual Bottle of Champagne
The pancakes were crispy and the sour cream and salmon with a bit of grated lemon zest hit the spot. Might have to find another drink however. My thumbs don't want to cooperate when it comes to removing the cork from the champagne bottle. Saw the cork popped with a sword on a cruise, but couldn't find one in my knife block. Didn't make it to midnight and no surprise, it was still 2010 when I got up on Friday!
New Years Day is one of my favorite days of the year. Usually it's snacks and a book, but since yesterday I did that, today was my 'special dinner'. But first breakfast:
Panetonne French Toast
Maple-Candied Bacon
Mimosa's
Panetonne makes wonderful French toast. It's become a tradition for me. The bacon preparation was new for me. If you have not done bacon on a foil covered rack in the oven.....try it. Thick cut center bacon painted with a glaze of maple syrup and Dijon mustard. 12 minutes on each side with a grind of black pepper. Amazing and no mess! Foil goes in the trash and the pan is clean. Mimosa's speak for themselves.
Dinner was time consuming, but worth every minute. Was glad I waited:
Lobster Stuffed Tenderloin with Bearnaise Sauce
Roasted Asparagus
Have not made Bearnaise sauce in years...probably since a culinary arts class at Harper. It came out quite nicely and kept warm while I worked on the 'star' of the dinner. Steamed 2 lobster tails, removed them from the shells and set them aside to cool. A filling of shallots, celery, garlic, spinach and mushrooms is cooked down and cooled. I butterflied the tenderloin and spread the filling over it. Overlapped the tails and rolled up the meat. Tied roll together with string and browned on all sides. Finished the roll off in the oven. While it rested I roasted the asparagus. The slices weren't as pretty as Emeril's, but was very tasty. A great ending to the holiday meals.
Clearly 2010 needs to be 'lightened' up or I will need to be oiled up to get in my car. Will see what develops. Hope you have enjoyed my blog this year and will see you all in the coming year.
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