April 17, 2012 at 11:43 am (canned diced tomatoes, chili powder, cubed cooked chicken, frozen corn, garlic, ground cumin, jalapeños, Mexican, olive oil, onion, sour cream, stovetop, tomato soup, tortilla chips, white wine, worcestershire sauce)
Serves 8.
1 t olive oil
1 C chopped onion
2 garlic cloves, minced
2 C shredded cooked chicken breast (about 10 oz)
1 C frozen whole-kernel corn
1/2 C dry white wine
1 T chopped seeded jalapeno pepper
1 t ground cumin
1 t Worcestershire sauce
1/2 t chili powder
3 1/2 C chicken broth
14.5 oz can diced tomatoes
10.75 oz can condensed tomato soup, undiluted
1 1/4 C crushed tortilla chips
1/2 C sour cream
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Heat oil in a large pot over medium-high heat. Addc onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.
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March 26, 2011 at 11:17 am (bananas, brown sugar, butter, butternut squash, canned pinto beans, canola oil, cilantro, Desserts, garlic, green bell pepper, leaf lettuce, lemons, long-grain white rice, Main Dish, onion, orange bell peppers, oregano, pepper, red chile pepper, red wine vinegar, rum, Salad, sea salt, stovetop, vegetable oil, yellow bell pepper)
Recipes by Eric Ripert, Le Bernadin, New York City
Serves: 4
FOR THE BEANS
3 tablespoons canola oil
1 small butternut squash, peeled, seeded and diced (1-inch)
2 cans (12-15 oz) pinto beans, rinsed and drained
fine sea salt and freshly ground pepper
FOR THE RICE
2 cups white rice
3 ¼ cups water
FOR THE SOFRITO
2 tablespoons canola oil
1 small onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, minced
½ bunch cilantro, chopped
1 teaspoon dried oregano
fine sea salt and freshly ground black pepper
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1. Heat canola oil in a pot over medium heat; add the diced butternut squash and sauté the squash until lightly colored, about 5 minutes.
2. Add the pinto beans and 4 cups of water to the butternut squash, bring the beans to a simmer and let cook over low heat for 20-25 minutes, adding more water as needed. Season with salt and pepper.
3. Place the rice in a bowl and rinse the rice until the water runs clear; drain. In a pot, bring the rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed, 12 to 15 minutes. Remove from heat and fluff gently with a fork to separate the grains.
4. Meanwhile, prepare the sofrito. Heat oil in a pan and add the onions and peppers; sweat until limp, but with no color, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the chopped cilantro and oregano; season with salt and pepper. To serve, stir the sofrito into the beans and serve over rice.
FOR THE GREEN SALAD
Ingredients:
• 1 large head green leaf lettuce
• 1 lemon, zest and juice
• 2 tablespoons red wine vinegar
• ¼ cup vegetable oil
• Fine sea salt and freshly ground black pepper
Directions:
1. Thoroughly wash and dry the green leaf lettuce and parsley. Tear the lettuce into “bite size” pieces, no larger than 2-square inches. Place the lettuce and parsley in a large bowl and set aside in the refrigerator.
2. In a small mixing bowl, combine the lemon juice, zest and red wine vinegar. Season with salt and pepper and gradually whisk in the olive oil to make the vinaigrette.
3. Season the greens with salt and pepper. Toss the greens with enough vinaigrette to lightly coat. Serve immediately.
FOR THE BANANAS FLAMBÉ
Ingredients:
• 1 tablespoon butter
• 4 bananas, peeled
• ¼ cup brown sugar
• ¼ cup rum
Directions:
1. Peel the bananas and slice them in half lengthwise.
2. Heat the butter in a large sauté pan and add the bananas, round-side down.
3. Cook the bananas for 2 to 3 minutes on each side turning them carefully so as not to break them.
4. Sprinkle the brown sugar over the bananas and continue cooking.
5. Add the rum and light it. Serve immediately.
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October 27, 2010 at 3:58 pm (all-purpose flour, bay leaf, beef broth, beef chuck roast, black pepper, canned diced tomatoes, carrots, dry red wine, French, garlic, kosher salt, Main Dish, olive oil, onion, slow cooker, stovetop, thyme, tomato paste, zucchini)
Chuck roast, a tough cut of meat, grows tender in the slow cooker. Serve this rustic stew with crusty bread.
Serves 6.
2 t olive oil
1 1/2 lb boneless chuck roast, trimmed and cut into 1″ pieces
1 1/2 t kosher salt, divided
1/2 t freshly ground black pepper, divided
2 T all-purpose flour
2 medium onions, each cut into 8 wedges
8 garlic cloves, crushed
1/4 C dry red wine
1 C fat-free, less-sodium beef broth
2 T tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14.5 oz) can diced tomatoes, drained
3 C (1″) slices zucchini
2 C (1″) slices carrots
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1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t salt and 1/4 t pepper; dredge in flour. Add beef to pan, saute 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; saute 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme and tomatoes to cooker; top with zucchini and carrots. Cover and cook on low 8 hours or until beef is tender. Stir in remaining 1 t salt and remaining 1/4 t pepper. Discard bay leaves and thyme sprigs.
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October 5, 2010 at 2:05 pm (chicken broth, cream of chicken soup, dried thyme, garlic, lemon juice, lemons, Main Dish, oven, rosemary, stovetop, thyme leaves, white wine, whole chicken)
Prep time: 15 minutes
Roast time: 1 hour 35 minutes
Cook time: 10 minutes
Makes: 6 servings.
1 lemon
1 can cream of chicken soup
1 T chopped fresh rosemary leaves or 1 t dried rosemary leaves, crushed
1 T chopped fresh thyme leaves or 1 t dried thyme leaves, crushed
3 cloves garlic, minced
1 roasting chicken (5 – 7 lb)
1/4 C dry white wine or chicken broth
1/4 C water
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1. Heat the oven to 375 degrees. Grate 1 1/2 t zest and squeeze 1 T juice from the lemon.
2. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 C soup mixture for the gravy. Place the chicken into a shallow roasting pan.
3. Roast the chicken for 20 minutes. Brush the chicken with 1/4 C soup mixture.
4. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
5. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
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July 24, 2010 at 10:47 am (7 ingredients or less, Desserts, dried mixed fruit, eggnog, eggs, ground cardamom, nutmeg, oranges, oven, panettone, powdered sugar, rum, vegetable cooking spray, Winter)
Prep time: 8 minutes
Total time: 1 hour
Serves 8.
4 eggs
1 qt canned or refrigerated eggnog
8 C cubed panettone (about 1 lb)
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Heat oven to 350 degrees. Coat a 2-qt shallow baking dish with nonstick spray. Whisk eggs in a large bowl until blended. Whisk in the eggnog.
Place panettone cubes in prepared baking dish. Pour the eggnog mixture over the top to coat.
Bake, uncovered, 50 to 55 minutes until a knife inserted in center comes out clean. Serve warm or at room temperature. Sprinkle with confectioners’ sugar if desired.
Variations:
Add 2 t grated orange zest to eggnog mixture.
Soak 1/2 C dried fruit mixture (such as golden raisins and cherries) in 3 T rum; scatter over panettone cubes.
Add 1/4 t ground nutmeg or ground cardamom to eggnog mixture.
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July 16, 2010 at 4:15 pm (all-purpose flour, baking powder, candied orange peel, canola oil, Desserts, eggs, extra virgin olive oil, granulated sugar, Holiday, honey, Italian, Moscato, orange juice, oranges, salt, stovetop, Vin Santo)
(Strufoli)
Prep Time: 45 minutes
Total Time: 2 hours (includes dough resting)
Makes 10 cups or 12 servings.
3 C all-purpose flour
1/2 C sugar
1 t baking powder
1/2 t salt
4 eggs
1/4 C extra-virgin olive oil
1 T grated orange zest
1 T plus 1/2 C sweet dessert wine (like Vin Santo or Moscato) OR orange juice, divided
4 C canola oil
24 oz honey (2 C)
Decorations:
White nonpareils
Diced candied orange peel
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1. In large bowl, whisk flour, sugar, baking powder and salt until blended; make a well in center of mixture. In a 2-cup measure, whisk eggs, olive oil, zest and 1 T wine until well blended; pour into center of well. With hands or large wooden spoon, gradually work flour into egg mixture until a soft, pliable dough forms. Turn dough out onto a lightly floured surface; with floured hands, knead dough 3 minutes or until smooth. Wrap in plastic; let stand at room temperature 1 hour.
2. Pull off small walnut-size clumps of dough; with lightly floured hands, roll between your palms into a thin rope, slightly less than 1/2″ thick. Repeat with remaining dough (keep ropes loosely covered with plastic wrap). Cut ropes into little nuggets, about 1/4 to 1/2″ wide.
3. Line a large baking sheet with paper towel. Heat canola oil in a 5-qt pot or electric deep fryer to 360 degrees. Place about 30 dough balls onto a large skimmer or spider; lower into the oil. Fry 2 minutes, stirring as they fry, until puffed and golden. Transfer to paper towel to drain. Repeat with remaining dough balls.
4. Place honey and 1/2 C wine in a 6-qt pot or Dutch oven and bring to a boil (the mixture will bubble up high in the pot). Boil 3 minutes; remove pot from heat. Add balls all at once to honey mixture; gently toss with a slotted spoon for several minutes until well coated. Let balls cool to room temperature, stirring several times.
5. Spoon the strufoli with honey onto a large serving platter or several smaller plates. With hands lightly oiled to prevent sticking, arrange balls in a pyramid shape. Sprinkle with nonpareils and candied orange peel.
Storage tip: Keep airtight at cool room temperature up to 1 week.
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June 19, 2010 at 6:13 pm (7 ingredients or less, butter, cod fillets, French, haddock fillets, halibut fillets, Main Dish, onion, oven, Quick Dishes, rockfish fillets, salt, scrod fillets, stovetop, white wine)
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Serves 8.
3/4 C very finely chopped onions
8 small fish fillets (about 4 1/2 oz each)
1/2 C peeled, seeded and diced tomatoes
1 1/2 t salt
3/4 C dry white wine
1/4 C butter
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1. Wash the chopped onions in a sieve under cold water. Press with your hand to extrude most of the water.
2. Arrange the fillets, skin side up, in a large gratin dish and sprinkle with the onions.
3. Add the rest of the ingredients except the butter. Place a piece of buttered waxed paper on top and bake in the center of a 400-degree oven for 10 to 12 minutes. At that point the fillets should be tender and cooked through.
4. Remove the fillets to a serving platter or, if you plan to serve them in the gratin dish, hold the fillets with a plate or a small lid and pour the juice into a skillet.
5. Reduce the juice to about 2/3 C. Add the butter, piece by piece, beating with a whisk to incorporate it into the juice, and bring the mixture to a boil. As it comes to a strong boil, the mixture riss like milk ready to boil over; this is when the fat binds into the liquid.
6. Immediately pour the sauce over the fillets and serve.
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June 17, 2010 at 10:30 am (all-purpose flour, baking powder, eggs, evaporated milk, granulated sugar, leche media crema, light corn syrup, Mexican, milk, oven, rum, stovetop, sweetened condensed milk)
de mi amiga, Belen.
8 personas.
2 tazas de harina
1 taza de azucar
6 huevos
1 cucharada de vainilla
4 cucharadas de polvo para hornear
1/2 taza de leche
~~~
3 yemas
1 taza de leche condenzada
1 taza de leche evaporada
1 taza de leche media crema
1 copa chica de ron
Merengue para el pastel:
3 claras
1/2 taza de azucar
1/2 botella de miel de mais
1/4 taza de agua
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Batir las claras de los huevos a punto de turon.
Agregar las 6 yemas, el azucar, la leche, la harina. Sernida con el polvo par hornear y la vainilla.
Engrasa el molde. Vacia la mezcla picarlo con el tenedor y agregar la siguiente mezcla.
Batir 3 yemas y mesclar una lata de leche condenzada, evaporada y media crema y una copa chica de ron. Refrigera.
Merengue:
Se vatan las claras de huevo a punto le turon. Hervir media taza de azucar con un cuarto de taza calientede agua a punto de miel añadirlo caliente a las claras seguir batíendo agregar media botella de miel de mais asta que el betur tome consisencia.
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February 24, 2010 at 3:21 pm (boneless skinless chicken breast, chicken broth, dijon mustard, dried tarragon, heavy cream, Main Dish, olive oil, pepper, Quick Dishes, salt, stovetop, tarragon, white wine)
Prep: 20 minutes
Total: 20 minutes
Serves 4
4 boneless, skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
~~~~~~~~~~~~~~~~~~~~~~~~
1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
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June 22, 2009 at 5:13 pm (amaretto, angel food cake, Desserts, frozen peaches, milk, nectarines, no-cook, nondairy whipped topping, orange juice, peach preserves, peaches, Quick Dishes, sliced almonds, strawberries, Summer, vanilla instant pudding mix)
Prep Time:30 min
Start to Finish:30 min
makes:16 servings (about 3/4 cup each)
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups skim milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, OR 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*
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1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
2. Meanwhile, in small bowl, mix preserves and amaretto until blended.
3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
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