Thursday, January 17, 2008

Filet Mignon with Roquefort - 4 Servings

  • 2 teaspoon(s) olive oil
  • 4 beef tenderloin steaks (1 in. thick) (4-ounce) trimmed of fat
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground pepper
  • 1 ounce(s) Roquefort cheese crumbled (1/4 cup)

In 12-inch skillet, heat oil on high until hot. On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steaks to 4 dinner plates; top with Roquefort.

1 serving: Calories 205; Cholesterol 63mg; Fat 11g (Saturated Fat 4g); Sodium 470mg

Good Housekeeping Printed with permission from Hearst Communications, Inc.

Roasted Lemon Chicken - 4 Servings

  • 1 chicken (3 1/2-pound)
  • 3 lemons
  • 2 tablespoon(s) chopped fresh chives
  • 1 tablespoon(s) chopped fresh tarragon leaves
  • 1 tablespoon(s) olive oil or softened butter
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) coarsely ground black pepper

Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Place chicken, breast side up, on rack in small roasting pan (13" by 9").
From 1 lemon, grate 1 teaspoon peel. Place peel in small bowl; stir in chives, tarragon, and olive oil. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Cut all lemons into quarters. Place quarters from grated lemon inside chicken cavity; reserve remaining lemon quarters. Tie legs together with string. Sprinkle chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.
Roast chicken 30 minutes. Add reserved lemon quarters to pan, tossing with juices. Roast chicken 30 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.
When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into roasting pan. Place chicken on platter. With slotted spoon, transfer lemon wedges to platter with chicken. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.

1 serving: Calories 360; Carbohydrates 6g; Cholesterol 146mg; Dietary Fiber 3g; Fat 22g (Saturated Fat 6g); Sodium 350mg

Good Housekeeping printed with permission from of Hearst Communications, Inc.

Crustless Leek and Gruyère Quiche - 6 Servings

  • 1 pound(s) leeks (about 3 medium)
  • 1 tablespoon(s) olive oil
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 6 large eggs
  • 2 1/2 cup(s) whole milk
  • 1 tablespoon(s) cornstarch
  • 4 ounce(s) Gruyère cheese shredded (1 cup)

Preheat oven to 350 degrees F. Grease 10-inch quiche dish or 9 1/2-inch deep-dish pie plate. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed. Shake colander several times to remove excess water from leeks.
In 12-inch nonstick skillet, heat oil on medium 1 minute. Add leeks and 1/4 teaspoon salt, and cook 12 to 14 minutes or until leeks are tender and browned, stirring frequently. Transfer leeks to prepared quiche dish and spread evenly.
Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until well blended.
Pour egg mixture over leeks in dish. Sprinkle with Gruyère. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack for 5 minutes.

1 serving: Calories 260; Carbohydrates 11g; Cholesterol 247mg; Dietary Fiber 1g; Fat 17g (Saturated Fat 8g); Sodium 375mg

Good Housekeeping printed this with permission from Hearst Communications, Inc.

Frisée Salad with Bacon-Shallot Vinaigrette - 6 Servings

  • 3 slice(s) bacon cut into 1/2-inch pieces
  • 12 ounce(s) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens (2 to 3 heads)
  • 1 medium shallot minced
  • 2 tablespoon(s) white wine vinegar
  • 1 teaspoon(s) Dijon mustard
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 2 tablespoon(s) olive oil
  • 6 large eggs

In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

1 serving: Calories 170; Carbohydrates 4g; Cholesterol 216mg; Dietary Fiber 2g; Fat 13g (Saturated Fat 4g); Sodium 315mg

Good Housekeeping printed this with permission from Hearst Communications, Inc.

Wednesday, January 2, 2008

The Peanut Sauce

We had a family Fondue New Year's Day Party. Tanya and I worked on a Peanut Sauce that was a hit, but we won't ever be able to totally recreate. However, these are about the basic ingredients and amounts

1 1/2 Cups of Extra Crunchy Peanut Butter
1 Can of unsweetened Coconut Milk
The juice and zest of two limes
1 cup of Soy Sauce
4 tablespoons ORIENTAL Chili Sauce. Do NOT use Mexican products. It won't taste as well.
1 tablespoon fresh grated ginger
1-2 tablespoons of dried onion, although I did have in mind to use a shallot, but forgot to get it.
1-3 cloves garlic
1-3 tablespoons Hot Chili Sesame Oil
4-6 tablespoons of toasted sesame seeds.
A few splashes of good rice wine vinegar(we used one of Tanya's flavoured ones, but this would work fine)

Just mix. We heated it, and that is when the flavours really "burst". Most ended up eating it on their salads!