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Rabu, 14 Mei 2014
Panko and Herb Crusted Pheasant with Sorrel Cream Sauce
Recipe by Jen
When you live in (or near) the country, there is no shortage of produce. You will be bound to meet a few friends who tend to garden faster than they could eat, and in the summer, theyll try to offer you as many tomatoes, squashes, cucumbers and apples as they can, which you will gladly accept because homegrown veggies and fruits are always better than store-bought. But this summer was a special one. This summer I discovered sorrel, which my good friend April gave to me. This lemon-like, tangy herb makes a wonderful, creamy French soup that I have totally fallen in love with. Its also easy to grow and is very pest resistant. When Rick and I get an opportunity to keep a garden, sorrel will be one of the first things that I will grow. And now that fall is here, I feel the need to highlight it in one of our dishes-- before it gets too cold for April to give me any more of this awesome green. :-)
This sorrel cream sauce will make a great condiment for anything that needs an added brightness, like seafood and anything fried. Next time you have fried fish, serve it with this sorrel cream sauce instead of tartar sauce. You will be pleasantly surprised!
Servings: 4
Prep Time: 20 minutes
Cooking Time: 15-20 minutes
Ingredients:
- 4 pheasant breasts
- 2 eggs, lightly beaten
- 1/4 cup of all-purpose flour
- 1 cup of Panko bread crumbs
- leaves from 5 springs of fresh thyme
- 1/2 tsp. of fresh rosemary, finely chopped
- 1 tsp. of kosher salt, plus more to taste
- vegetable oil and/or butter for frying
Sauce:
- 2 cups of sorrel leaves, packed
- 1/2 tbs. of butter
- 1 large shallot, peeled and finely chopped
- 1/2 tsp. of all-purpose flour
- 1/2 cup of heavy cream
- kosher salt and freshly ground pepper, to taste
1. To make the sauce, wash sorrel leaves thoroughly. Remove the center ribs and stems, then give the leaves a rough chop and set aside.
2. Next, melt 1/2 tbs. of butter in a saucepan over medium-low heat. Add chopped shallot and sauté until softened, about 2-3 minutes. Then add sorrel leaves and a pinch of salt. Stir often until leaves are wilted and tender, 5-10 minutes.
3. Then whisk in 1/2 tsp. of all-purpose flour to the wilted sorrel. Cook this mixture, which will turn into a paste, for 2 minutes and stirring often. Next whisk in 1/2 cup of heavy cream and bring the sauce to a simmer. Do not boil. Simmer to desired consistency then take off heat. Season with salt and pepper to taste, then set aside, covered.
4. Lay 1 pheasant breast between two sheets of plastic wrap. With a mallet, flatten pheasant breasts until about 1/4-1/2 inch thick and repeat with the others. Season all sides with salt and pepper then set aside.
5. In a dish or wide bowl, combine Panko bread crumbs, thyme, rosemary and 1 tsp. of salt.
Then dredge flattened breasts in this order: flour, egg and Panko.
Next, deep fry or pan fry coated pheasant breasts until thoroughly cooked and golden brown all over, about 2-3 minutes each side. I like to pan fry in a combination of both butter and vegetable oil.
6. Reheat sorrel cream sauce over low heat. Add more heavy cream to loosen sauce, if desired. Check seasonings, then spoon sauce over breasts or serve on the side. Serve immediately with your favorite side dishes.
To reheat leftover pheasant, bake in a 400 degree F oven for 5-10 minutes or until heated through. They will crisp right up again.
Read More..
This sorrel cream sauce will make a great condiment for anything that needs an added brightness, like seafood and anything fried. Next time you have fried fish, serve it with this sorrel cream sauce instead of tartar sauce. You will be pleasantly surprised!
Servings: 4
Prep Time: 20 minutes
Cooking Time: 15-20 minutes
Ingredients:
- 4 pheasant breasts
- 2 eggs, lightly beaten
- 1/4 cup of all-purpose flour
- 1 cup of Panko bread crumbs
- leaves from 5 springs of fresh thyme
- 1/2 tsp. of fresh rosemary, finely chopped
- 1 tsp. of kosher salt, plus more to taste
- vegetable oil and/or butter for frying
Sauce:
- 2 cups of sorrel leaves, packed
- 1/2 tbs. of butter
- 1 large shallot, peeled and finely chopped
- 1/2 tsp. of all-purpose flour
- 1/2 cup of heavy cream
- kosher salt and freshly ground pepper, to taste
3. Then whisk in 1/2 tsp. of all-purpose flour to the wilted sorrel. Cook this mixture, which will turn into a paste, for 2 minutes and stirring often. Next whisk in 1/2 cup of heavy cream and bring the sauce to a simmer. Do not boil. Simmer to desired consistency then take off heat. Season with salt and pepper to taste, then set aside, covered.
6. Reheat sorrel cream sauce over low heat. Add more heavy cream to loosen sauce, if desired. Check seasonings, then spoon sauce over breasts or serve on the side. Serve immediately with your favorite side dishes.
To reheat leftover pheasant, bake in a 400 degree F oven for 5-10 minutes or until heated through. They will crisp right up again.
Senin, 12 Mei 2014
Salami Spinach and Bacon Hash
One of the things that didn’t make my list of “Things My 21-Year-Old Self Would Be Embarrassed to Know About My 28-Year-Self” post is my Saturday morning routine. For the past couple months, I’ve kicked off the weekend by rolling out of bed, only to roll onto the couch and watch back-to-back cooking shows on Food Network, specifically, The Pioneer Woman, Barefoot Contessa, and of course, Giada at Home.
While I don’t know what’s more embarrassing—that I do this or that I just admitted to you that I do this—what I do know is Giada looks like a real-life caricature of herself. Like, literally, if the woman went to a theme park in her denim cut offs, holding an oversized stuffed animal that her husband won for her buy tossing rings onto something, munching on a churro and passed a caricature stand where they draw you with an oversized head, teeth, and boobs bobbling atop a teeny, tiny body, that’d be her IRL.
Despite the line of medical marvel Giada walks each day by miraculously NOT toppling over, the woman does manage to come up with some clever recipes, even if they haven’t been Italian since 2007. This past weekend, she whipped up a kind of hash with salami, bacon, and spinach that I knew Kyle would love.
I made the predictable swap of cauliflower for potatoes and added an extra egg to the recipe, because why not, and was incredibly happy with how it turned out.
All in, this hash will take about an hour to make, what with all the chopping and the sautéing of veggies, but if the life-sized bobble-head can persevere through her deformity and finish it, so can you!
Salami, Spinach, and Bacon Hash
Makes 5 large servings
Adapted from Giada at Home
- 5 pieces bacon, chopped into 1/2 inch cubes
- 1 medium head cauliflower, chopped into 1 inch chunks
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. olive oil
- 1 medium onion, diced
- 1 yellow bell pepper, seeded and chopped into 1/2 inch pieces
- 3 cups baby spinach
- 3-5 ounces dry salami, cut into 1/2 inch cubes (I used 5 and felt like we had a LOT of meat in here, so I would probably use only 3 ounces next time)
- 1/2 tsp nutmeg
- 5 eggs
2. Saute the cauliflower in the pan of bacon fat. Add salt and pepper. Stir frequently until cauliflower is tender and browned on all sides--about 20 minutes. Remove cauliflower from the pan and drain on paper towel.
3. Add olive oil, onion, and bell pepper to the pan with a pinch of salt and pepper. Saute until onions are soft and translucent.
4. Add spinach, salami, and nutmeg and more salt to taste. Saute until spinach is wilted, about 3 minutes.
5. Stir back in the bacon and cauliflower and heat through.
6. Roughly space out 5 indentations in the hash. On top of each indentation, crack an egg. Cover pan with lid to allow eggs to cook through (I like my runny, which took about 3 minutes).
7. Cut into hash like a pie and serve hot.
Minggu, 11 Mei 2014
SANDRA’S 15 MINUTE SWEET and SOUR ALASKA HALIBUT
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Our all-time ‘go to’ favorite sweet and sour halibut we end up craving from time to time... |
Serves: (6)
Prep/Cook: 15 minutes
INGREDIENTS
1/4 cup dark brown sugar
2 tablespoons cornstarch
1/3 cup cider vinegar
1-½ cup low-sodium chicken broth
¼ cup low-sodium soy sauce
2 tablespoons all-purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 lb. boneless skinless halibut fillets, cut into 1” cubes
2 tablespoons olive oil
½ red bell pepper, cut into 1” pieces
½ yellow onion, cut into 1" pieces
Pinch of crushed red pepper flakes
1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)
½ teaspoon ground ginger
--Prepared steamed rice
METHOD
In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.
In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat.
In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.
In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender.
Add ground ginger, and pineapple to skillet.
Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.
Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes.
Serve over steamed rice. ~ Enjoy!
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Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.
Jumat, 02 Mei 2014
Pasta in fresh home made celery and tomato sauce with a twist
When I was a kid my mother used to make pasta in Indian style, and I used to love it a lot. When my lunch box was pasta I used to have all my friends gathered around me like a flies to dig in. I can still remember my friend swathi who used to visit my home just to taste my mothers pasta. I never knew how the pasta is made and processed. With my little research I found the following facts: Most of the pastas that are available in market are made of enriched all purpose flour (Maida) or durum flour which are considered as a white poison apart from sugar and salt. White flour has had all the good substances (bran and germ) removed during processing. Its bleached, with a bleaching agent similar to Clorox( disinfectant) . Has added coal-tar-derived (carcinogenic- Cancer causing agent) vitamins but is sold as "enriched". It clogs up intestines, creates excess mucus in sinus passages and depletes nutrient levels as your body works to digest it.
OK! now enough about the bad facts about our favorite pasta now let us learn about some wonderful things about pasta that are published on online journals.
Pasta may help lower the glycemic index of a meal.
When you cook pasta with cheese, meat, vegetables it lowers the glycemic index of the meal.
Lower the glycemic index (GI) more nutritious and filling the food will be. It is one of the recommended food for diabetic patients.
Recipe:
Ingredients:
Pasta 1/2 cup
Water to boil pasta
salt to taste
For sauce:
Celery 1 large stem- finely chopped
Tomato 1large chopped
onion chopped-1/2cup
banana pepper-1 large finely chopped(gives a twist in taste)
oil-2tbsp
red chili powder to taste (optional)
Method
To cook pasta:
To the 3/4pot of boiling water add pasta and salt, cook till pasta is done.
To make the sauce
Add oil t the medium hot pan and when the oil is hot add onion and sauté till tender. Later add celery and banana pepper and cook till it becomes tender, now add tomato, salt and red chili powder. Close the pan and cook it under medium flame till the tomato is finely cooked, keep stirring the mixture in between. Turn off the stove when the mixture is done cooking and let it cool. Add the cooled mixture to the blender and make it to a smooth paste. Pour this mixture in to the same pan that you have used before and heat it add pasta to this mixture and mix well. close the pan and cook it for 2min under low flame. When you are done take the delicious pasta into a serving bowl and serve it hot with salad or any side you like. This is the best pasta dish I ever tasted. Celery adds a special flavor to the dish and banana pepper gives a special twist in taste. We enjoyed I hope you will love it!
Kamis, 01 Mei 2014
Happy Diwali and a Prosperous New Year
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