2-4 ripe peaches, halved with pit removed
1/4 brown sugar
2 pats butter
1/8 C rum
vanilla ice cream softened
Heat grill pan. brush peaches with oil (I sprayed mine with veggie spray). Place on pan and grill on each side for 3 minutes or until the cut side has grill marks. Remove fruit, set to the side. Add sugar, butter and rum (careful...RUM is FLAMABLE) to pan to deglaze and make a sauce. Serve over warm peaches, add a scoop of ice cream.
Thursday, August 18, 2011
Fresco Pizza (inspired by jason's Deli)
The Dough
1 C whole wheat flour (sifted)
1/2 C warm water
1 TB sugar
1 pkg dry active yeast
2 TB olive oil
1 tsp salt
Fill measuring cup with warm water and add sugar and yeast. Stir to agitate.Sift flour into bowl. Dump whole grain chaff into bowl as well (sifting just aerates and make for a lighter crust). Add olive oil and salt. Mix lightly. The yeast should now have proofed and made a bubbly layer on top of warm water, add to flour mix. Mix with hands until just incorporated. Add more flour (1/4C at a time) until dough begins pulling away from the bowl. Pick up dough add a bit more flour and knead dough in bowl until it is smooth and elastic (6-10 minutes). Smear dough ball lightly with more olive oil, let rise, covered for 30 minutes. In the mean time preheat oven to 400* and get toppings ready.
Toppings for fresco pizza (can be made a few hours in advance)
1 C fresh spinach, washed and dry
1/4 fresh basil leaves
1/8 C pine nuts, roasted
1 pinch red pepper flake
1/8 C olive oil
2-3 roma tomatoes, quartered
2 lg cloves garlic
1 sm onion, quartered
Salt and pepper to taste
Place all ingredients in a blender or food processor and pulse until blended. It should look like fine salsa or pesto. Chill in fridge until ready.
After crust has risen, punch down and spread into a pizza pan. Pre-bake crust for 10 minutes in oven. While baking grate 1/2 fresh Parmesan cheese and shred 1 head of chilled romaine lettuce. When dough is ready, top with cheese. Bake until cheese is melted and light golden brown. Remove and top with lettuce and then pesto mixture, cut, eat and enjoy!
yields one large 14" pizza
1 C whole wheat flour (sifted)
1/2 C warm water
1 TB sugar
1 pkg dry active yeast
2 TB olive oil
1 tsp salt
Fill measuring cup with warm water and add sugar and yeast. Stir to agitate.Sift flour into bowl. Dump whole grain chaff into bowl as well (sifting just aerates and make for a lighter crust). Add olive oil and salt. Mix lightly. The yeast should now have proofed and made a bubbly layer on top of warm water, add to flour mix. Mix with hands until just incorporated. Add more flour (1/4C at a time) until dough begins pulling away from the bowl. Pick up dough add a bit more flour and knead dough in bowl until it is smooth and elastic (6-10 minutes). Smear dough ball lightly with more olive oil, let rise, covered for 30 minutes. In the mean time preheat oven to 400* and get toppings ready.
Toppings for fresco pizza (can be made a few hours in advance)
1 C fresh spinach, washed and dry
1/4 fresh basil leaves
1/8 C pine nuts, roasted
1 pinch red pepper flake
1/8 C olive oil
2-3 roma tomatoes, quartered
2 lg cloves garlic
1 sm onion, quartered
Salt and pepper to taste
Place all ingredients in a blender or food processor and pulse until blended. It should look like fine salsa or pesto. Chill in fridge until ready.
After crust has risen, punch down and spread into a pizza pan. Pre-bake crust for 10 minutes in oven. While baking grate 1/2 fresh Parmesan cheese and shred 1 head of chilled romaine lettuce. When dough is ready, top with cheese. Bake until cheese is melted and light golden brown. Remove and top with lettuce and then pesto mixture, cut, eat and enjoy!
yields one large 14" pizza
Sunday, August 14, 2011
infused fruit turkey breast
I was hungry for turkey and the trimmings as I always am this time of year. I thought about experimenting and trying out new things to jazz up the traditional bird with stuffing. I took inspiration from the sweeter more delicate pallet of fruits such as pears and figs. I hope if anyone tries this, they will find it as refreshing and pleasing to the tastebuds as I did. ** I also used rasberry walnut dressing to coat the breast as it cooked to seal in the moisture. You can use anything that has a complimentary fruit base or nothing at all.
1 2LB turkey breast
4-5 fresh figs, quartered
2-3 medium pears, quartered and cored
1/4 C white wine
1/2 C veggie/turkey stock
1 clove garlic
salt and pepper to taste.
2 pats butter
1/4 C Rasberry Walnut dressing**
Preheat oven to 375* Smear butter all over freshly washed turkey. Place in roasting pan with wine. Season on all sides. Brush with dressing on all sides. Place cut fruit all around and on top of bird. Place lid on roaster and put in oven. bake for 1 to 1 1/2 hours until no longer bloody. Let turkey rest for 10 minutes, remove from pan, along with fruit. use pan drippings to make a sauce by heating pan on stove top, bring to a simmer, cook down until half the liquid is gone. Add extra butter for richness, serve along side or over turkey and fruit.
Cranberry Almond stuffing muffins
1 package cornbread mix, made according to directions, cooled.
2-4 sliced white bread toasted dark, cooled
1 small onion, diced
2 stalks celery, diced
1 lg clove garlic, minced
1/2 C dried cranberries
1/4 C slivered almonds
2 pats butter
salt, pepper
1 C veggie stock
1 tsp poultry seasoning
1 tsp sage
2 TBS parsley, dried
2 eggs
Melt butter in saute pan. Add veggies, season and cook until translucent. Add berries, and almonds, along with breads, stock and 2 eggs. Mix together and fill greased muffin tin with mixture. Bake at 350* for 30 minutes or until golden brown around edges. Let stand 5 minutes before removing from pan. Serve with turkey and sauce. Yields 12 stuffing muffins.
1 2LB turkey breast
4-5 fresh figs, quartered
2-3 medium pears, quartered and cored
1/4 C white wine
1/2 C veggie/turkey stock
1 clove garlic
salt and pepper to taste.
2 pats butter
1/4 C Rasberry Walnut dressing**
Preheat oven to 375* Smear butter all over freshly washed turkey. Place in roasting pan with wine. Season on all sides. Brush with dressing on all sides. Place cut fruit all around and on top of bird. Place lid on roaster and put in oven. bake for 1 to 1 1/2 hours until no longer bloody. Let turkey rest for 10 minutes, remove from pan, along with fruit. use pan drippings to make a sauce by heating pan on stove top, bring to a simmer, cook down until half the liquid is gone. Add extra butter for richness, serve along side or over turkey and fruit.
Cranberry Almond stuffing muffins
1 package cornbread mix, made according to directions, cooled.
2-4 sliced white bread toasted dark, cooled
1 small onion, diced
2 stalks celery, diced
1 lg clove garlic, minced
1/2 C dried cranberries
1/4 C slivered almonds
2 pats butter
salt, pepper
1 C veggie stock
1 tsp poultry seasoning
1 tsp sage
2 TBS parsley, dried
2 eggs
Melt butter in saute pan. Add veggies, season and cook until translucent. Add berries, and almonds, along with breads, stock and 2 eggs. Mix together and fill greased muffin tin with mixture. Bake at 350* for 30 minutes or until golden brown around edges. Let stand 5 minutes before removing from pan. Serve with turkey and sauce. Yields 12 stuffing muffins.
Saturday, August 13, 2011
Chipotle Buffalo Burgers
1/2 lb buffalo meat
1-2 chipotle peppers, minced *
salt and pepper to taste
2 cibatta rolls, toasted
romaine lettuce
mayo
feta cheese
make patties after mixing in the pepper(s) * I left the seeds in and just minced finely and the heat level was just right for me. cook medium rare on high heat. buffalo meat is lean and will fall apart if cooked too long. I toasted the buns in the same pan as I cooked the meat. Put meat on bread and Top with the "toppings". enjoy! makes 2 1/4 lb burgers.
I also served sweet potato fries as a side. This burger was juicy moist and had a mildly smoky flavor that lasted even after the burger was gone. Eric and I sat there and talked about the other variations on this burger; mushrooms, bacon and smoked cheddar; bell peppers, smoked provalone, and grilled onions...the sky is the limit on this one.
1-2 chipotle peppers, minced *
salt and pepper to taste
2 cibatta rolls, toasted
romaine lettuce
mayo
feta cheese
make patties after mixing in the pepper(s) * I left the seeds in and just minced finely and the heat level was just right for me. cook medium rare on high heat. buffalo meat is lean and will fall apart if cooked too long. I toasted the buns in the same pan as I cooked the meat. Put meat on bread and Top with the "toppings". enjoy! makes 2 1/4 lb burgers.
I also served sweet potato fries as a side. This burger was juicy moist and had a mildly smoky flavor that lasted even after the burger was gone. Eric and I sat there and talked about the other variations on this burger; mushrooms, bacon and smoked cheddar; bell peppers, smoked provalone, and grilled onions...the sky is the limit on this one.
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