Archive for January, 2010

How to prepare a rack of lamb

January 31, 2010 at 6:46 am Leave a comment

Chef David Ritter: How to Make Hollandaise Sauce, Part II

January 18, 2010 at 6:08 am Leave a comment

Chef David Ritter: How to Make Hollandaise Sauce, Part I

January 18, 2010 at 6:07 am Leave a comment

Wilted Spinach and Strawberry Salad


Ingredients
* 1 10-ounce package fresh baby spinach
* 1-pint strawberries
* 1 teaspoon minced onion
* 1/4-cup apple cider vinegar
* 1/4-cup extra virgin olive oil
* 1/4-cup honey
* 1/4-teaspoon Worcestershire sauce
* 2 heaping Tablespoons toasted almonds
* 1-2 cups croutons

Preparation Instructions
1. Rinse spinach leaves, pat dry and remove all large stems if not using baby spinach. Tear into small pieces. Place in a large serving bowl and refrigerate covered until ready to serve.
2. Rinse strawberries and remove stems. Slice berries in halves or quarters. Place in a small bowl and set aside in the refrigerator.
3. Combine the remaining ingredients (except the croutons) in the container of a blender and blend until the dressing is emulsified and the nuts are fairly well ground. Refrigerate until ready to use.
4. When ready to serve, combine the strawberries with the spinach and croutons.
5. Heat the salad dressing in the microwave for 45 seconds and pour the hot dressing over the salad and toss. Serve immediately.

January 3, 2010 at 6:54 am Leave a comment

Honey Mustard Grilled Chicken Salad


Ingredients

DRESSING

* 1/4 cup honey
* 1 Tablespoon prepared mustard
* 1/4 cup salad oil
* 1/4 cup Miracle Whip salad dressing
* 2 teaspoons Apple cider vinegargood
* pinch of allspice

SALAD

* 1 pound boneless chicken breasts
* 1 recipe honey mustard salad dressing
* 1 papaya or 1 cup finely diced mango or cantelope
* 1 avocado, diced
* 3 cups assorted greens, bibb, radicchio, watercress
* 1/2 cup toasted slivered almonds

Preparation Instructions

Dressing

1. Combine the honey and mustard in a bowl and then whisk in the remaining ingredients.
2. If necessary, adjust the flavor by adding a little more oil or Miracle whip.
3. Serve with salads or with vegetables as a dip.

Chicken

1. Brush the chicken breasts with some of the honey mustard dressing and grill over a medium fire until done but still juicy (about 5 minutes total). When slightly cooled, cut into strips and set aside.
2. Thinly slice or chiffonade the greens and toss together in a bowl.
3. When ready to serve, toss the greens with a small amount of the dressing just to coat and place the mixed greens o­n individual plates. Place the sliced chicken o­n the lettuce and arrange the fruits around the plates. Garnish with the toasted almonds and pass the remaining dressing to your guests.

January 3, 2010 at 6:53 am Leave a comment

Mulligatawny Soup


Ingredients
* 1 3-pound chicken, cut up
* 6 cups chicken stock or water
* 1 onion stuck with 6 cloves
* 1 stalk of celery
* 1 carrot coarsely chopped
* 1 bay leaf
* 2 sprigs of parsley
* Salt to taste
* 15 whole peppercorns
* 1 cup packaged coconut
* 1 16-ounce can chickpeas, drained
* 4 Tablespoons Pareve margarine
* 6 Tablespoons flour
* 1 Tablespoon turmeric
* 1/2 teaspoon powdered ginger
* 1 Tablespoon ground cumin
* 1 Tablespoon ground coriander
* 2 cloves garlic, minced
* 1/8-1/4 teaspoon cayenne pepper
* 1-cup soy creamer
* Salt and pepper to taste

Preparation Instructions
1. Cook the chicken in a 4-quart pot with the next 8 ingredients for 1 hour or until the chicken is tender. Strain the broth and remove the meat from the bones.
2. Put 2 cups of the strained broth into a blender and add the coconut. Blend until the coconut is pulverized. Strain the coconut milk through cheesecloth or a double mesh strainer. Throw away any coconut solids
3. If the blender is gritty rinse out the container with water; no need to thoroughly wash or dry. Add coconut milk and chickpeas to the blender and blend until smooth.
4. Combine all of the spices with the flour. Melt the 4 Tablespoons pareve margarine in a 3-quart saucepan. Whisk in the flour mixture and the garlic and stir for 1 minute. Whisk in the coconut milk mixture and the remaining broth until smooth and thickened.
5. Add the cream and the chicken pieces and season to taste with the salt and pepper.

January 3, 2010 at 6:52 am Leave a comment


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