Monthly Archives: March 2012

SALT-CRUSTED BABY POTATOES

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24 new potatoes, red OR white
2-3 tsp coarse sea salt, or to taste
pepper to taste
1/4 cup minced fresh parsley
6 tbs unsalted butter, cut into 6 slices

put the potatoes in a lg saucepan, cover with cold water, cover, & bring to a boil over high heat. reduce the heat & simmer until the potatoes are only just fork-tender, 15-20 minutes. drain & return the potatoes to the pot. shake the pot until the moisture is completely, then salt the potatoes while you shake them around in the pot. when salt begins to adhere to the potatoes, stop; don’t overdo the salt. scatter the pepper & parsley over the potatoes & serve each portion accompanied by a pat of butter.

serves 4-6

BRUSSELS SPROUTS MILANAISE

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6 cups small brussels sprouts
2 tsp walnut oil
salt and pepper to taste
3/4 cup grated fontina cheese
3/4 cup parmesan cheese
3/4 cup light cream OR whole milk
1 tbs minced fresh parsley, for garnish

preheat the oven to 425 degrees.

steam the sprouts 20 minutes over boiling water, until just tender. oil a casserole dish and arrange a layer of sprouts in it. season with salt and pepper. combine the cheeses and sprinkle over the sprouts. repeat the layers. pour over the cream or milk, then bake until the top begins to brown, about 10 minutes. garnish with minced parsley. serve hot.

THE AMAZING CHICKEN AND GARLIC RECIPE

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2 tbs olive oil
6 lg boneless, skinless chicken breast halves
3 lg head garlic (about 40 cloves), unpeeled and broken apart
2 tbs fresh thyme leaves OR 1 tbs dried
2 cups dry white wine
1 cup chicken broth
salt and pepper to taste

preheat the oven to 350 degrees.

over medium-high heat, warm the olive oil in an ovenproof casserole, and saute the chicken on both sides until golden, about 5 minutes total. turn off the heat. remove the chicken. spread the garlic cloves over the bottom of the casserole, sprinkle with thyme, and arrange the chicken on top. pour in the wine and broth, and season with salt and pepper. bake for 30 minutes. place the chicken into 6 soup plates. mash the garlic cloves in the broth and ladle over the chicken. serve hot with chunks of a baguette or italian bread for dipping.

serves 4-6

CARIBBEAN CHICKEN

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2 tbs cornstarch
1/2 tsp black pepper
4 boneless, skinless chicken breast halves (about 1 1/4 lbs total)
2 tbs vegetable oil
1 med onion, coarsely chopped
3 cloves garlic, minced
1 (8 oz) can juice-packed crushed pineapple
1/4 tsp sugar
3-5 drops hot pepper sauce, to taste
1 med green bell pepper, coarsely chopped
1 med red OR yellow bell pepper, slivered
2 tbs fresh lime juice
4 tsp grated orange zesst
1 1/2 tsp grated lime zest
1/2 tsp salt
3 tbs chopped cilantro

in a shallow bowl, combine the cornstarch & black pepper. lightly dredge the chicken breasts in the seasoned cornstarch.

in a lg skillet, warm 1 tbs of the oil over medium-high heat. add the chicken adn brown all over, about 5 minutes per side. transfer the chicken to a plate and cover loosely with foil to keep warm.

add the remaining 1 tbs of the oil to the skillet. add the onion, garlic, pineapple, sugar, and hot pepper sauce. bring the mixture to a boil, reduce the heat to low, cover, and simmer for 10 minutes.

return the pineapple mixture to a boil over medium-high heat. stir in the bell peppers lime juice, orange zest, lime zest, and salt. return the chicken (and any juices that have collected on the plate) to the skillet. heat until the chicken is just cooked through, about 3 minutes.

stir in the cilantro. divide the chicken and sauce among 4 plates and serve hot.

serves 4

GINGER-PINEAPPLE CHUTNEY WITH CRANBERRIES

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1 lg ripe pineapple, peeled, cored, & cut into chunks
3/4 cup sweetened dried cranberries
3 scallions, finely chopped
1 tbs chopped crystallized ginger
3/4 cup firmly packed light brown sugar OR a natural sweetener
1/2 cup white wine vinegar
juice and grated zes of 1 lemon
1/4 tsp red pepper flakes

place all ingredients in a 3 1/2 qt slow cooker. cover & cook on LOW for 4 hours.

remove the lid and let cool completely before storing in the refrigerator in tightly covered containers. this chutney is best when used within a week or two.

LUNCH BOX OATMEAL COOKIES

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1 cup flour
1/2 tsp baking soda
1 tsp cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 egg
1/3 cup milk
1 1/2 tsp vanilla
3 cups old-fashioned oats
1 cup dark raisins OR dried cherries
1/2 cups chopped walnuts

preheat the oven to 375 degrees. lightly spray or grease 2 cookie sheets.

combine the flour, baking soda, and cinnamon in a medium bowl. set aside.

in a lg bowl, with an electric mixer, beat the butter and sugar until creamy, about 2 minutes. mix in the egg, milk, and vanilla. blend in the flour mixture. stir in the oats, raisins, and nuts with a wooden spoon. the dough will be stiff.

drop heaping tablespoonfuls of dough 2″ apart onto the prepared cookie sheets, if necessary, round the edges of the dough with the back of the spoon.

bake in the center of the oven for 8-10 minutes, or until the cookies are firm to the touch and golden brown around the edges. cool the cookies on the cookie sheets for 2 minutes, then remove to wire racks to cool.

makes about 36 cookies

FUDGE-MALLOW COOKIE BARS

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3/4 cup (packed) flour
3/4 sugar
1/2 tsp salt
1/2 cup softened butter (1 stick, 1/4 lb)
2 eggs
2 (1 oz) squares unsweetened chocolate
1 tsp vanilla
1/2 cup chopped walnuts OR pecans
1 (10.5 oz) pkg mini marshmallows (you’ll use about 3/4 of a pkg)
2 cups semisweet chocolate chips

preheat the oven to 350 degrees with the rack in the middle position.

melt your chocolate first so that it has time to cool. unwrap the two squares of the unsweetened chocolate and place them in a microwave-safe bowl. heat them for 1 minute on HIGH. let them sit in the microwave for another minute and then take them out and stir them to make sure they’re melted. (if they’re not, heat them again in 15 second intervals until they are.) set the bowl with the chocolate on the counter to cool while you mix up the rest of the recipe.

combine the flour, sugar and salt in the bowl of a mixer. beat them together on slow speed until they’re combined.

add the softened butter and beat well until the mixture is light and fluffy.

add the eggs and beat well.

check your chocolate to make sure it’s not too hot that it will cook the eggs. if it’s cool enough, add it to your bowl. if it’s not, wait until it is. mix in the chocolate thoroughly.

add the vanilla and the half cup of chopped nuts. mix thoroughly.

grease (or spray with nonstick cooking spray) a 9″x13″ cake pan. pour in the batter and smooth the top as evenly as you can with a rubber spatula.

bake at 350 degrees for 20 minutes.

take the pan from the oven and immediately pour the mini marshmallows in a single layer over the top. this should take about 3/4 of a 10.5 oz bag. work quickly to spread them out as evenly as you can.

cover the pan with foil crimped down tightly over the sides, or with a spare cookie sheet for 20 minutes. you want the mini marshmallows to melt on the bottom and attach themselves nicely to the hot chocolate fudge bars.

when 20 minutes have passed, melt 2 cups of semisweet chocolate chips in the microwave on HIGH for 2 minutes. stir the chips smooth and spread the melted chocolate over the marshmallows as evenly as you can. set the pan on a wire rack to cool.

when the bars are cool and the chocolate on top has hardened, cut them into brownie-sized pieces and serve. if you want to hasten the hardening of the chocolate, slip the pan into the refrigerator for 30 minutes or so, and then take it out to cut the bars.

arrange the bars on a pretty platter and serve for a luscious treat. you can store any leftovers in a tightly covered container.

makes approximately 24 bars

SALMON NOODLE CASSEROLE

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1 can cream of celery soup
1/2 cup miracle whip
1/4 cup milk
1 (7 3/4 oz) can salmon, flaked
1 (10 oz) pkg frozen peas, cooked & drained
1 (4 oz) pkg noodles, cooked & drained
1 tsp chopped onion
1/4 cup parmesan cheese

mix all ingredients together, as listed (except parmesan cheese). put in a 1 1/2 qt casserole. top with parmesan cheese. bake at 350 degrees for 25 minutes.