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Fondue

Published by Mike on November 8, 2008

Cheese Fondue:

1/2 lb Emmental swiss cheese, shredded
1/2 lb Gruyere cheese, shredded
2 Tbsp cornstarch
1 garlic clove
1 cup dry white wine
1 Tbsp lemon juice
1 Tbsp cherry brandy (kirsch)
1/2 tsp dry mustard
pinch nutmeg

In a small bowl, toss the shredded cheese with the cornstarch and set aside.  Rub the inside of the fondue pot with garlic, then discard.  Over medium heat, add the wine and lemon juice and bring to a gentle simmer.  Gradually stir small amounts of the cheese into the simmering liquid.  Melting the cheese gradually encourages a smooth fondue.  Once all the cheese is melted and smooth, stir in the cherry brandy, dry mustard, and nutmeg.  Serve with bread (french, rye, pumpernickel), Granny Smith apple, carrots, broccoli, cauliflower, or asparagus.

Asian Beef Broth Fondue:

1 (15oz) can beef broth
1/4 cup soy sauce
1/4 cup sherry
3 green onion, sliced
1 garlic clove, minced
1/2 tsp ground ginger

Combine all ingredients in fondue pot at medium-high (350 degrees) and bring to a boil.  Serve with thinly sliced steak (filet, sirloin, or flank), potato, broccoli, and zucchini.  As the broth evaporates over time, add equal parts beef broth and water (to avoid too much salt).

Chocolate Fondue:

8 oz dark or semisweet chocolate, in small pieces
1/4 pint whipping cream
1/4 cup caramel topping
2 Tbsp favorite liqueur (Amaretto, Frangelica, kirsch, Bailey’s, etc.)

Place all ingredients to fondue pot over low heat.  Stir constantly until the mixture is melted and smooth.  Do not allow to bubble.  Serve with cheesecake, pound cake, bananas, strawberries, apples, brownie, and other treats.

Stuffed Pork Tenderloin with Artichoke and Spinach

Published by Mike on October 28, 2008

2 lbs pork tenderloin, butterflied
1 cup reduced-fat ricotta cheese
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups chopped fresh baby spinach
1  jar (5 oz) of artichoke hearts, drained and diced
olive oil
salt and pepper, to taste

Ask your butcher to butterfly the tenderloin or do it yourself: splitting it down the middle, cutting it almost but not all the way through, and then opening the two halves so they lie flat (shape should resemble a butterfly.  You may need to use a mallet to flatten out the meat some for enough surface area to stuff and roll.  Lightly season both sides of the pork with salt and pepper.

Stir the ricotta, herbs, spinach and artichokes together and spread the mixture evenly inside the butterflied pork tenderloin.  Roll the loin closed and tie with butcher’s twine in at least five places.

Preheat oven to 400 degrees.  Place the tenderloin in a roasting pan and brush with olive oil.  Roast for 25 to 35 minutes, until the internal temperature reads 160 degrees.  Let rest for 5-10 minutes then slice into 1/2 inch thick medallions.

Herbed Polenta

Published by Mike on October 28, 2008

4+ cups water
1 tsp salt
1 1/4 cup yellow cornmeal
1/2 cup grated parmigiano-reggiano
3/4 cup milk
4 Tbsp unsalted butter
2 Tbsp fresh Italian flat-leaf parsley, chopped
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
1 tsp fresh basil, chopped (optional)
1 tsp fresh oregano, chopped (optional)
1/2 tsp fresh ground black pepper

Bring the water to a boil in a heavy large saucepan.  Add salt and gradually whisk in the cornmeal.  Reduce the heat to low and cook until the mixture thickens, stirring often, and the cornmeal is tender, about 15 minutes.  Remove from the heat.  Add the cheese, milk, butter, herbs, and pepper then stir until butter and cheese melt and thoroughly combined.

Classic Pumpkin Pie

Published by Mike on October 28, 2008

3/4 cup packed brown sugar
1 3/4 tsp pumpkin pie spice
1/4 tsp salt
1 (12 oz) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15 oz) can unsweetened pumpkin

1 refrigerated pie crust dough

1/4 cup whipping cream
1 Tbsp amaretto
2 tsp powdered sugar

Position oven rack to lowest the position and preheat oven to 425.

Combine first 6 ingredients in a large bowl, stirring with a whisk.  Add pumpkin, and stir with a whisk until smooth.

Roll dough into an 11-inch circle and fit into a 9 inch pie plate coated with cooking spray.  Fold down or trim off excess dough then flute the edges (pinch with your fingers).

Pour pumpkin mixture into the crust.  Place pie plate on a baking sheet on lowest oven rack.  Bake at 425 for 10 minutes.  Reduce oven temperature to 350 and bake an additional 50 minutes or until almost set.  Cool completely on wire rack.

For the topping, use a mixer at high speed to whip the cream to stiff peaks.  Add the amaretto and powdered sugar and beat until blended.

London Broil with Zinfandel Sauce

Published by Mike on October 18, 2008

Marinade:
1/2 cup olive oil
1/2 cup dry red wine
3 Tbsp light soy sauce
1 Tbsp Dijon mustard
4 garlic cloves, minced
6 sprigs fresh thyme (1-2 tsp)
2 sprigs fresh rosemary (1-2 Tbsp)
zest of 1 lemon
1 Tbsp Worchestire sauce
1 Tbsp honey
ground black pepper

2 lbs. london broil/flank steak

Sauce:
1 cup zinfandel red wine
2 cups beef/veal stock
1 bay leaf
1 Tbsp tomato paste
salt and pepper to taste

Place marinade ingredients in blender and blend until smooth.  Place marinade in a freezer bag with the steak and marinate 4 to 12 hours in the fridge.  Gtill steak to medium-rare (about 4 minutes per side over high heat for an average flank steak, 140-145 degrees).

Place wine in a non-reactive pan and reduce over medium heatuntil 1 Tbsp remains.  Add stock and bay leaf and bring to a boil.  WHisk in tomato paste and continue cooking until sauce thickens to about 1 cup.  Add salt and fresh ground black pepper to taste.

Thai Beef Lettuce Wraps

Published by Mike on October 3, 2008

Marinade:
1 lb. steak (flank, skirt, or sirloin)
1 Tbsp sriracha or other asian chili-garlic sauce
2 Tbsp soy sauce
2 tsp sesame seed oil (optional)
1 lime, juiced
1 garlic clove, minced
1 inch of fresh ginger, grated or sliced

Sauce:
2 tsp chili-garlic sauce
1 tsp spicy asian mustard
1 tsp rice or white vinegar
1 Tbsp soy sauce
1 tsp mirin (optional)

Toppings:
8 leaves of boston bibb lettuce
red onion, sliced paper thin
green onions, sliced
carrot, julienned
jalapeno or red chile, sliced thin
roasted peanuts, crushed
lime wedges
fresh cilantro

Steak can be cut into long strips about 2 inches wide for faster marinating and cooking.  Combine chili sauce, soy sauce, sesame seed oil, lime juice, garlic, and ginger.  Place steak in marinade for at least 30 minutes.  Cook over high heat for 3-4 minutes per side, or until desired doneness.  Let meat rest 5- 10 minutes, then slice against the grain in thin strips.  Place a few strips of steak onto a lettuce leave, top with desired toppings, and then a drizzle of sauce.

Garlic Fries

Published by Mike on September 18, 2008

4 tsp canola oil
1 tsp salt
3 lbs. baking potato, cut into 1/4-inch-thick strips
cooking spray
1 Tbsp butter
1 Tbsp extra virgin olive oil
8 garlic cloves
2 Tbsp fresh parsley, chopped
2 Tbsp grated parmesan cheese

Preheat oven to 400 degrees.

Combine oil, salt, and potato strips in a large bowl or ziploc bag and toss to combine. Coat a baking sheet with cooking spray and arrange potatoes evenly in a single layer. Bake for 40-50 minutes or until golden brown and tender, turning after 20 minutes.

Place butter, olive oil, and garlic in nonstick skillet and cook over low heat 2 minutes, stirring constantly. Toss cooked potato strips with garlic butter, chopped parsley, and parmesan cheese.

Peanut Butter Pie

Published by Mike on July 8, 2008

1 cup powdered sugar
1 cup peanut butter
1 (8oz) block 1/3-less-fat cream cheese
1 (14oz) can fat-free sweetened condensed milk
12 oz frozen fat-free whipped topping, thawed
2 (6oz) reduced-fat graham cracker crusts
20 teaspoons Hershey’s chocolate syrup

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth.  Add milk; beat until combined.  Fold in whipped topping.  Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture).  Cut into wedges; drizzle with chocolate syrup.

Fennel-Crusted Pork Tenderloin

Published by Mike on July 7, 2008

1 Tbsp fennel seed
1 Tbsp coriander seed
6 Tbsp chicken broth (divided as 2 Tbsp and 1/4 cup)
1 Tbsp Worcestershire sauce
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 pork tenderloin, halved and butterflied
2 tsp olive oil

Grind fennel and coriander seeds until a fine powder.  Blend in 2 Tbsp broth, Worcestershire sauce, garlic, salt, and pepper.  Slice pork horizontally into two pieces, butterfly each piece.  Rub spice mixture over all sides of the pork.

Heat oil in heavy pan over medium heat.  Cook 5 minutes per side without moving pork so a nice crust forms.  Remove pork, add 1/4 cup of broth to the pan and reduce by half.  Pour sauce over pork and serve.

Tomato Meat Sauce

Published by Mike on July 7, 2008

1.5 lbs lean ground beef
2 Tbsp olive oil
1 cup chopped onion
3-4 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup water
2 tsp Italian seasoning
2 tsp basil
1 tsp oregano
1 Tbsp brown sugar
3 Tbsp parsley
1 1/2 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes

Brown ground beef over medium heat in a large stock pot.  Drain beef and set aside.  Saute onion and garlic in olive oil until translucent (about 5 minutes).  Add all remaining ingredients, mix well, simmer for 45 minutes to 1 hour.

Note: Adaptation from Meatballs in Tomato Sauce.