The pears have been looking exceptionally lovely these days at the store. I bought a bag and I decided to try something I had seen on.......can you guess.....PINTEREST. I didn't check out the recipe but just looked at the photo and did my own thing. I will definitely make this again but with arugula instead of the spinach. The peppery taste of the arugula will be a nice compliment to the sweetness of the pear and the creamy tang of the Gorgonzola. Simply cut the pear in thirds, stuff in the spinach, cheese and pecans. I mixed a little honey with cranberry and pear white balsamic vinegar and poured it over the top. Delicious!
One word...... delicious. Ingredients: 1/4 cup panko breadcrumbs 2 tablespoons milk, room temperature 1/3 cup plus 1 tablespoon Marsala wine 1 pound ground white meat chicken 1/4 cup grated pecorino, plus extra for serving 1 large egg, beaten 2 tablespoons chopped fresh parsley 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 tablespoon extra-virgin olive oil 8 ounces cremini mushrooms, sliced 1 large shallot, minced 1 1/2 teaspoons flour 1 1/4 cups low-sodium chicken broth
Directions Preheat the broiler to high. In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.
Great meal with mashed potatoes, pasta or polenta, Thanks Giada, this recipe is a keeper.
What's not to love about the beautiful state of Maine. Lighthouses, beaches, scenic marsh land and of course lobster. I love everything about Maine. It's easy to see why I think Portland Head Lighthouse is one of the most charming New England destination you can visit. This is why every summer while visiting my good friend Mary, I make sure we have a visit. I feel so fortunate to have Mary from Ocean Breezes and her husband Ron in charge of the sightseeing. They could have jobs as Maine tour guides. They know the history of almost every nook and cranny.
An interesting fact about Portland Head Lighthouse is that it is the most visited, most painted and most photographed of all lighthouses in New England. Looking at the photo I believe you can see why. I myself take dozen of photos every time I visit.
The very first time I visited the lighthouse it was high tide and the waves were crashing against the rocks. A heavy fog began rolling in from the open sea and then as though on cue the resonant sound of the fog horn started to blow. I was in awe. It is a memory that I remember vividly and treasure still. Thank you Mary and Ron for another memorable visit to what is now one of my favorite destinations
I won the condiment lottery with this trio. All made without chemicals, preservatives, food coloring, pesticides, synthetics or GMO's. Healthy and natural, just the way I like it!.
Ketchup recipe from Country living. Mustard and relish from Better Home and Gardens.
Here are the recipes starting with the ketchup.
1 28 oz. can of organic crushed tomatoes
1 med. onion, sliced
1 tbsp. capers, rinsed and drained
1/2 cup light brown sugar, packed
1 orange, juiced
1/2 grapefruit, juiced
1/2 lemon, juiced
1/4 cup apple cider vinegar
2 1.2 tsp. kosher salt
1/4 tsp. ground pepper
Puree tomatoes in a blender. Transfer to a saucepan and set aside. Saute onion, let cool.
In blender, puree onion and capers. Add sugar and blend until smooth. Add the rest of the ingredients, blend.
Transfer onion mix into the saucepan and stir. Simmer over low heat until thick, about 1 hour. Using a funnel, pour into bottles. Refrigerate.
Here's the relish recipe
6 cups pickling cucumbers, seeded and finely chopped
3 cups finely chopped onions
3 cups red sweet peppers, finely chopped
1/4 cup pickling salt
3 cups sugar
2 cups apple cider vinegar
1 tbsp. mustard seeds
2 tsp. celery seeds
1/2 ground tumeric
Wash cucumbers and peppers. Chop, discarding pepper stems and seeds; seed cucumbers, if desired. Measure 6 cups of cucumber and 3 cups of peppers. Peel and chop onions; measure 3 cups. Combine vegetables in a large bowl. Sprinkle with salt; add cold water to cover. Let stand, covered, at room temperature for 2 hours.
Pour vegetable mixture into colander set in sink. Rinse with fresh water and drain well.
In a 4-quart Dutch oven or kettle combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetables; return to boiling. Cook over medium-high heat, uncovered, stirring occasionally, about 10 minutes or until most of the excess liquid has evaporated.
Ladle relish into hot, clean half-pint canning jars, leaving 1/2-inch head space. Wipe the jar rims; adjust lids. Process filled jars in a boiling-water bath for 10 minutes. Remove the jars, cool jars on racks.
Last but not least, the mustard recipe:
1/4 cup each of brown and yellow mustard seeds
2/3 cup white wine vinegar
1/2 tsp. salt
1/8 tsp. allspice
1/2 tsp. ground ginger
3 tbsp. honey
2 cloves garlic minced
Place seeds, vinegar and spices in a small bowl and let stand 24 hours.
Pour the seeds which have absorbed all the vinegar along with the honey and minced garlic into a food processor
Processor for one to two minutes. Scrape down sides a few times. The mustard will not be smooth.
How do I begin to describe how thrilling it was to take a cooking class at the esteemed CIA in Hyde Park New York this past spring? There really are no words. The class was titled Spring in the Hudson Valley with Chef Martin Matysik. The menu was extensive and varied and cooked by the students. Here is the menu from my dream come true weekend.
Watermelon and Feta Salad
Spring Salad of Asparagus, Ramps and Peas, with Poached Egg and Lemon Zest Vinaigrette
Grilled Trout with Lemon Crust and Wild Garlic Sauce
Pan- Fried Wild Striped Bass with Bacon and Roasted Fingerling Potatoes
Grilled Cornish Hen Breast with Dandelion Greens and Mustard herb Vinaigrette
Grilled Duck Breast with Pickled Watermelon
Roasted Rack of Lamb Persille, Fresh Spring Pea Puree with Mint and Roasted Garlic
Grilled Rib Eye Steak, Asparagus with Wasabi Hollandaise Sauce, Sauteed Foie Gras with Caramelized Pearl Onions
Chilled Wild Blueberry Soup with Poached Pears
Warm Chocolate Fondant with Rum Marinated Berries
Hudson Valley Cheese Platter with Truffle Honey
This is one of the many kitchens inside the CIA. A classroom to learn, create and master your craft. Thank you Mary and Rick for inviting me to participate in something I derive so much joy from.
Hello out there. It appears that I have been on another vacation from blogging. I have missed posting on a regular schedule but especially missed reading everyone's blogs. I hope to get my blogging mojo back with this post. This recipe is based on Emeril's mothers stuffed chicken.
Ingredients and directions.
1 roasting chicken weighing about 7 pounds, with livers and giblets
1 large garlic clove, smashed
1 teaspoon kosher salt
1 tablespoon sweet Hungarian paprika
1/4 cup olive oil
1 cup dry white wine
For the Stuffing
2 cups chopped onions
1 tablespoon chopped garlic
1/4 cup olive oil
Giblets and liver from the chicken
1 link hot chorizo
1/2 pound ground lean pork
4 cups bread crumbs
4 hard cooked eggs, peeled and chopped
1/2 cup chopped green olives
1 tablespoon sweet Hungarian paprika
2 tablespoons chopped parsley
1/4 cup port wine
1/2 cup chicken broth
In a bowl combine the garlic, kosher salt, 1 tablespoon of the paprika, and 1 tablespoon of the oil. Beat together until smooth. Rub this mixture all over the chicken, inside and out. Place the chicken in a shallow bowl, cover , and refrigerate overnight. For the stuffing: In a skillet heat olive oil, add onions and garlic and saute for 5 minutes. Then add chorizo, the pork, breaking up the pieces as it cooks. Meanwhile, in a bowl toss together the bread crumbs, eggs, olives, paprika, parsley, mix well. Add the sausage mixture into the bowl. Pour in the port and chicken stock to moisten the stuffing. It should be moist, not soggy. Season to taste with salt and pepper. Preheat oven to 450 degrees. Fill the cavity of the chicken with the stuffing.. Don't pack it in. Rub the outside of the chicken with the olive oil, and place it in a roasting pan. Roast uncovered for 20 minutes. Lower the heat to 350 degrees, brush the chicken again with the olive oil and the pour the white wine over the chicken. Continue to roast for 2 hours or until juices run clear.
The chicken turned out moist and delicious. The stuffing, savory with just enough spiciness from the chorizo. I will make this again for sure.
You have to make these. I got the recipe from my sister Mary who makes them for her daughters all the time. Only five ingredients and your ready to make these little jewels. I'm embarrassed to say I was a glutton for these gluten free cookies. Here's the recipe courtesy of my sister and Taste of Home. Ingredients
1 cup finely chopped walnuts
1/2 cup finely chopped dates
1/2 cup brown sugar
1 cup flaked coconut, divided
In a large bowl, combine the walnuts, dates and brown sugar. Add 1/2 cup coconut and egg, mix well. shape into 1 in. balls and roll in remaining coconut. (I used my food processor to chop everything individually and then mixed it all in a bowl.)
place on greased baking sheet. Bake at 350 degrees for 12 to 13 minutes or until lightly brown. Cool on wire racks. makes about 1 1/2 dozens cookies. Enjoy!