3/4 lb red potatoes (the smallest you can find)
1/2 lb thin, young French green beans (haricots verts)
1/4 lb English cucumber, peeled and sliced
1/4 c fresh dill, chopped
1/4 c minced red onion
1 tblsp olive oil
1 tblsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp teaspoon sugar
1 tsp Dijon mustard
Freshly ground black pepper, to taste
Prepare washed, cleaned potatoes by cutting the larger ones (over 1 1/2" or so in diameter -- smaller ones can stay whole) in half, then salting all potatoes lightly. Steam for about 15 minutes, until tender. Cool.
Trim the French green beans, then steam for about 6 minutes, or until crisp-tender. Cool.
In a large mixing bowl, combine potatoes, green beans, cucumber, dill, and onion.
In a small bowl, combine olive oil, lemon juice, salt, sugar, mustard, and pepper to taste. Pour over potato mixture and stir gently to mix.
Let flavors combine for about an hour in the refrigerator. If desired, taste and adjust for seasonings, adding more oil, lemon, salt, etc., as needed.
Turkey and Brie Sandwich
2 individual French rolls (or small baguettes), split
1/2 lb smoked deli turkey, sliced thin
3 tblsp mayonnaise
1 tblsp minced fresh cilantro
1 tblsp minced fresh oregano
1 to 1/2 tsp minced fresh garlic (to taste)
3-4 slices pepperoni, finely chopped
1.5 oz good quality brie, sliced
1 lg tomato, sliced
2 c baby spinach leaves, washed and dried
1/2 ripe avocado, sliced
salt and freshly ground black pepper, to taste
In a small bowl, combine the mayo, herbs, garlic, and pepperoni.
Spread mayonnaise mixture over both sides of your French roll halves.
On the bottom of each roll, layer remaining ingredients in the following order: sliced brie, turkey, tomatoes, avocado, a sprinkle of salt and pepper, and spinach. Divide ingredients evenly between the two sandwiches.
Top each with the other half of your French roll, wrap in foil or parchment paper, and refrigerate until ready to transport. Best when prepared no more than 2 hours in advance.
Oysters with Frozen Champagne Mignonette
24 fresh, raw oysters
1/4 c shallots
3/4 c high-quality pickled ginger
1/2 c dry champagne
1/2 c sugar
2 tblsp fresh ground black pepper
3/4 c rice wine vinegar
1 tblsp chopped chives
In a food processer, combine shallots, ginger, champage, sugar, pepper, and vinegar. Puree on med-high speed one minute.
Pour mixture into a pie plate and freeze several hours.
Clean and shuck oysters. Place them on a serving platter. Remove champagne mignonette from freezer, and scrape one teaspoon of mignonette onto each oyster.
Sprinkle each oyster with chopped chives. Serve immediately.
Brownie Heart Cupcakes
Vegetable oil cooking spray
3 c all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
15 ounce (3 3/4 sticks) unsalted butter, cut into pieces
12 ounce unsweetened chocolate, coarsely chopped
3 c sugar
6 large eggs, room temperature
1 tblsp pure vanilla extract
Basic Buttercream
Preheat oven to 350°F. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Recipe From: Martha Stuart.
Rack of Lamb With Red Wine Sauce
2 racks of lamb
salt and pepper
1 1/2 to 2 tablespoons olive oil
Sauce:
1/4 cup finely chopped onion or shallot
1 cup dry red wine, Pinot Noir is very good
1 teaspoon minced rosemary leaves
1/2 teaspoon minced thyme leaves
1 teaspoon chopped chives
1 cup beef broth
1 to 2 tablespoons butter
salt and pepper, to taste
Heat oven to 400°F.
Sprinkle lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place racks of lamb in skillet, meaty side down, until nicely seared. Turn to brown bottoms, letting the racks support each other. Transfer to a foil-lined roasting pan. Place pan in oven; roast for about 20 to 30 minutes.
In the same skillet, saute onions until tender. Add wine and herbs; simmer briskly until the wine has boiled down to a syrup. Add broth and continue to simmer until reduced to about 3/4 cup. Add the butter; stir. Taste and season with salt and pepper. Serve sauce with the lamb. Makes 3/4 cup.
Cut lamb into portions and serve with the red wine sauce.
Serves 2 to 4, depending on the meat-eaters in your family.
Skillet Chicken
2 chicken breast halves and 2 chicken thighs
1 tblsp olive oil
1/4 c chopped onion
1/2 green bell pepper, thinly sliced
1 small clove garlic, minced
1 can (14.5 ounces) diced tomatoes
1/2 tsp salt
1/2 tsp leaf oregano, crumbled
1 small bay leaf
ground pepper, to taste
In a skillet, brown chicken in the oil. Add onion, green bell pepper, and garlic; sauté until tender. Add remaining ingredients; bring to a boil. Cover and simmer for 30 to 40 minutes, until chicken is tender.
Serves 2 to 3.
Chicken Cacciatore
1 broiler chicken, cut up, or about 2 1/2 3 pounds chicken parts
pepper
1/4 c olive oil
1/2 c sliced onion
1/2 c chopped celery
1 large clove garlic, minced
1 c ketchup
1 c water
2 tblsp chopped fresh parsley
1 bay leaf
1/2 tsp salt
2 tblsp red wine
hot cooked spaghetti
Sprinkle chicken with pepper; cook chicken parts, turning to brown both sides, in a large skillet in hot olive oil. Remove chicken. To the same skillet, add onion, celery, and garlic; sauté until tender and onion is lightly browned. Stir in ketchup, water, parsley, bay leaf, 1/2 teaspoon salt, and red wine. Add chicken to the skillet. Simmer, uncovered, for about 30 minutes, or until chicken cacciatore is tender. Serve chicken cacciatore over spaghetti with some of the sauce. Chicken cacciatore recipe serves 4 to 6.
Shrimp with Spinach and Alfredo Sauce
2 tblsp butter
1 1/2 pounds shrimp (med.), peeled, deveined
1 bunch of fresh spinach or 10 ounces thawed and squeezed
1 bunch green onions, sliced (with about 2 inches of the green)
2 cloves garlic, minced
1 package dry Alfredo sauce mix
3/4 cup light cream or evaporated milk
pepper to taste
Melt butter over medium low heat; add shrimp, spinach, and scallions. Cook until shrimp is pink, then add garlic and cook for another minute. Sprinkle with Alfredo sauce mix and combine. Add milk or cream; cook until heated through and thickened. Add pepper to taste. Serve over hot cooked rice or pasta.
Serves 2 to 4.
Shrimp Cakes
1/4 c butter
1/4 c chopped onion
3 tblsp all-purpose flour
1 tsp prepared mustard
1 cup light cream
salt and pepper, to taste
1 pound shelled cooked shrimp, chopped
cracker crumbs
butter
Sauce:
1 c mayonnaise
1/2 c chopped ripe olives
1 tblsp fresh dill, minced
1 tblsp fresh lemon juice
Melt butter and cook onion in it until soft. Stir in flour, mustard, cream, and salt and pepper to your taste. When thick and smooth, add chopped shrimp. Refrigerate until chilled; form into cakes. Roll cakes in cracker crumbs and saute in butter. Serve with sauce. Serves 4.
Sauce: Combine sauce ingredients and chill.
The Icons below will guide you to the other February Recipe Pages
