I am trying to come up with a vegetarian dish for my menu tasting, because last year, I had a few people come, and they were really upset that I didn’t have any vegetarian or vegan dishes. I don’t know what I would do if I had to give up meat. I know to some people it’s disgusting, but to me it’s a necessity. I found a few that I would like to try. I would never feed anyone something that I wouldn’t eat, so I think I’ll have to fast from meat for about a week or so, and see what it’s all about. I pray I would handle it (lol). I found this mango salsa with cinnamon chips, and I thought that was a really good idea, I would make some adjustments, most likely, but it looks pretty basic. The other alternative is bruschetta, which is so basic; I don’t want to see it again. However, I won’t feed anyone that I won’t eat, and I’m having a hard time finding something that’s appetizing to me, so I’ll go with the Sun-Dried Tomato Bruschetta. ENJOY!
Yields 8 servings
5 fresh mangos, diced
2 jalapenos, seeded and finely chopped
½ cup fresh chopped cilantro
Juice of 1 lime
10 whole wheat tortillas
Cooking spray or olive oil
Cinnamon-sugar mixture
1. Preheat oven to 350 degrees.
2. Combine diced mango, jalapeno, cilantro, and lime juice. Best to refrigerate for a couple of hours to allow flavors to blend.
3. Cut the tortillas into 8 triangles. Brush with olive oil or spray with cooking spray. Lightly sprinkle with cinnamon-sugar mixture. Single layer the triangles on a cookie sheet.
4. Bake at 350 for approximately 10 minutes or until slightly crisp.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Wednesday, April 29, 2009
Spinach and Sun-Dried Tomato Bruschetta
Yields 8 servings
1 c cremini mushrooms medium diced
4 c fresh spinach, torn
2 tbsp fresh basil, chopped
1 tbsp Flat leaf parsley, chopped
1/3 c crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
½ c olive oil
Salt & Pepper (TT)
1. Sauté mushrooms over medium-high heat in a tbsp of olive oil, for about 10 minutes. Season with salt & pepper, when it’s almost done.
2. In a large bowl, mix the cooked mushrooms, spinach, feta cheese, sun-dried tomatoes, and remaining dressing. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the vegetable mixture on the toasted focaccia to serve.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
1 c cremini mushrooms medium diced
4 c fresh spinach, torn
2 tbsp fresh basil, chopped
1 tbsp Flat leaf parsley, chopped
1/3 c crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
½ c olive oil
Salt & Pepper (TT)
1. Sauté mushrooms over medium-high heat in a tbsp of olive oil, for about 10 minutes. Season with salt & pepper, when it’s almost done.
2. In a large bowl, mix the cooked mushrooms, spinach, feta cheese, sun-dried tomatoes, and remaining dressing. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the vegetable mixture on the toasted focaccia to serve.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Tuesday, April 28, 2009
Jamaican Beef Patties
I always want to start my e-mails saying Yummy, because that’s how serious I am about my food. I was looking for a good authentic recipe, and my best friend told me I need to find a website on Jamaican culture and use their recipes. I have to run this one by her, but I’m going to make some this weekend to test it out, and make any necessary adjustments to it. I hope to see you there, so you could try it! The recipe calls for it to be served wrapped in coco bread, another one of my favorites. I used to get this dish for lunch all the time, when I was working that Callaloo in Ashland, VA. Enjoy!
Pastry
1lb flour
1/2 cup ice cold water
1/2 cup melted butter
1/2 cup shortening
1 tsp salt 1 Teaspoon of baking powder 1 Teaspoon of curry powder medium hot 1 Teaspoon on turmeric or 1 drop of annotto
Filling
1lb ground beef
1 medium onion4 scallion (or 1 more medium onion)2 stalks fresh thyme or 2 tsp ground thyme½ cup breadcrumbs1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
2 cloves garlic
1 c water
1 tsp salt
1 tsp pepper
1 tsp paprika
½ tsp sugar
1 tsp nutmeg
1. Sieve flour. Stir in baking powder, curry powder, salt and turmeric. Work the butter and shortening in with fingertips until mixture resembles breadcrumbs. Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky). Roll the dough in to a ball. Wrap in plastic wrap, and place in the fridge for 1 hour.
2. Cut onion and scallion in to fine pieces, fry gently so they do not quite get time to brown.
3. Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg. Fry until mixture is fairly dry, drain off excess fat if necessary. Add water and breadcrumbs, cook until the mixture has a thick, saucy texture.
4. Roll the pastry on a floured board until it is about 1/8 of an inch thick. Cut as many circles (about the size of a saucer) out of the dough as you can.
5. Place 1 tablespoon of the filling on one side of each pastry circle. Moisten the edges of each patty with water and fold pastry over to make a crescent shape, seal the edge of each patty by crimping with a fork.
6. Preheat oven to 375º F. Place patties on aluminum foil. Cook for 35 minutes (or until golden brown).
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Pastry
1lb flour
1/2 cup ice cold water
1/2 cup melted butter
1/2 cup shortening
1 tsp salt 1 Teaspoon of baking powder 1 Teaspoon of curry powder medium hot 1 Teaspoon on turmeric or 1 drop of annotto
Filling
1lb ground beef
1 medium onion4 scallion (or 1 more medium onion)2 stalks fresh thyme or 2 tsp ground thyme½ cup breadcrumbs1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
2 cloves garlic
1 c water
1 tsp salt
1 tsp pepper
1 tsp paprika
½ tsp sugar
1 tsp nutmeg
1. Sieve flour. Stir in baking powder, curry powder, salt and turmeric. Work the butter and shortening in with fingertips until mixture resembles breadcrumbs. Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky). Roll the dough in to a ball. Wrap in plastic wrap, and place in the fridge for 1 hour.
2. Cut onion and scallion in to fine pieces, fry gently so they do not quite get time to brown.
3. Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg. Fry until mixture is fairly dry, drain off excess fat if necessary. Add water and breadcrumbs, cook until the mixture has a thick, saucy texture.
4. Roll the pastry on a floured board until it is about 1/8 of an inch thick. Cut as many circles (about the size of a saucer) out of the dough as you can.
5. Place 1 tablespoon of the filling on one side of each pastry circle. Moisten the edges of each patty with water and fold pastry over to make a crescent shape, seal the edge of each patty by crimping with a fork.
6. Preheat oven to 375º F. Place patties on aluminum foil. Cook for 35 minutes (or until golden brown).
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Monday, April 27, 2009
Grilled Lamb Loin Chops
I don’t eat a lot of lamb; I don’t think my mom ever cooked lamb when I was growing up. Naturally, I never cooked it either. The first time I ever had it was in culinary school, go figure. I really liked it, but needless to say I didn’t cook it much since I’ve been home. It’s said lamb is best served at a medium, no more than medium well. I’m looking forward to trying this recipe, if you have any you’d like to share with me, for my exposure, please share. ENJOY!
Yields 4 Servings
1 6.5oz jar sun-dried tomatoes in oil, sliced into thin strips (reserve oil)
1 medium yellow onions, sliced julienned (about 2 cups)
2 garlic cloves, minced
1 tbsp capers, rinsed and chopped
1 ½ c chicken stock, divided
1 c toasted pine nuts, divided
4 anchovy fillets
Zest from 1lemon
1 tbsp red wine vinegar
2 tbsp chopped fresh parsley
Salt (TT)
Black pepper, fresh cracked (TT)
8 Lamb loin chops
1. Preheat a skillet over medium-high heat. Add 3 tbsp of the oil from the sun-dried tomatoes and the onions. Cook onions until translucent. Add sun-dried tomatoes, garlic, capers, and 1 cup of the chicken stock, and simmer for 5 minutes.
2. Transfer half of the sun-dried tomato mixture to a food processor and the other half into a small mixing bowl.
3. In the food processor, add ½ cup of the toasted pine nuts, anchovies, lemon zest and vinegar. Pulse to coarsely chop but not fully puree the tomatoes. Add remaining chicken stock as needed.
4. Combine the mixture and stir in basil, parsley and remaining pine nuts, season to taste (TT) with salt and pepper. Keep warm.
5. Season the lamb with salt and pepper. Grill the chops to the desired doneness, about 4 minutes per side for medium. Transfer to a plate or platter.
6. Spoon 2 heaping tablespoonfuls of the sun-dried tomato mixture over the top of each lamb chop.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 4 Servings
1 6.5oz jar sun-dried tomatoes in oil, sliced into thin strips (reserve oil)
1 medium yellow onions, sliced julienned (about 2 cups)
2 garlic cloves, minced
1 tbsp capers, rinsed and chopped
1 ½ c chicken stock, divided
1 c toasted pine nuts, divided
4 anchovy fillets
Zest from 1lemon
1 tbsp red wine vinegar
2 tbsp chopped fresh parsley
Salt (TT)
Black pepper, fresh cracked (TT)
8 Lamb loin chops
1. Preheat a skillet over medium-high heat. Add 3 tbsp of the oil from the sun-dried tomatoes and the onions. Cook onions until translucent. Add sun-dried tomatoes, garlic, capers, and 1 cup of the chicken stock, and simmer for 5 minutes.
2. Transfer half of the sun-dried tomato mixture to a food processor and the other half into a small mixing bowl.
3. In the food processor, add ½ cup of the toasted pine nuts, anchovies, lemon zest and vinegar. Pulse to coarsely chop but not fully puree the tomatoes. Add remaining chicken stock as needed.
4. Combine the mixture and stir in basil, parsley and remaining pine nuts, season to taste (TT) with salt and pepper. Keep warm.
5. Season the lamb with salt and pepper. Grill the chops to the desired doneness, about 4 minutes per side for medium. Transfer to a plate or platter.
6. Spoon 2 heaping tablespoonfuls of the sun-dried tomato mixture over the top of each lamb chop.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Friday, April 24, 2009
Grilled Shrimp w/Blackberry Barbecue Sauce
As you can tell, I love seafood! Well mostly shellfish. Shrimp is such a versatile protein; you could do so much with it. One of the most popular ways to prepare it is by wrapping it in bacon. Yummy! Then who would’ve thought to add blackberry barbecue sauce to the mix? Whew hoo! That gets my taste buds all excited! I was going through this wonderful cookbook; by that large chain Seafood Restaurant I was telling you about previously. They said, “blackberry barbecue sauce is outstanding on shellfish and chicken alike…” I think I’ll make a quart of it, and freeze it, and take it out whenever I could. Just imagine having this on the menu at the family barbecue, talking about being impressed. Try it out and let me know what you think!
Yield 4 servings
24 shrimp, (as large as available)
12 strips bacon
4 metal bamboo skewers
1 c Blackberry Barbecue Sauce
Blackberry Barbecue Sauce
1 tbsp Major Grey’s Chutney (mango chutney)
½ tbsp sugar
1 tbsp rice wine vinegar
½ tsp freshly squeezed lemon juice
½ tbsp sambal oelek
¼ c minced red onion
½ lb frozen blackberries
2 tbsp purchased barbecue sauce (Kraft honey bbq is my favorite)
1. To make blackberry barbecue sauce, puree all the ingredients except the berries in a food processor. Puree the berries separately and pass them through a sieve. Combine all the ingredients and blend thoroughly.
2. Cut each strip of bacon in half and wrap the pieces around each shrimp. Thread 6 shrimps on each skewer. Grill the skewers over a hot fire, basting with barbecue sauce frequently, grilling until the bacon is cooked.
3. The shrimp should be perfectly cooked at this point. Serve the grilled shrimp with your favorite accompaniments.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yield 4 servings
24 shrimp, (as large as available)
12 strips bacon
4 metal bamboo skewers
1 c Blackberry Barbecue Sauce
Blackberry Barbecue Sauce
1 tbsp Major Grey’s Chutney (mango chutney)
½ tbsp sugar
1 tbsp rice wine vinegar
½ tsp freshly squeezed lemon juice
½ tbsp sambal oelek
¼ c minced red onion
½ lb frozen blackberries
2 tbsp purchased barbecue sauce (Kraft honey bbq is my favorite)
1. To make blackberry barbecue sauce, puree all the ingredients except the berries in a food processor. Puree the berries separately and pass them through a sieve. Combine all the ingredients and blend thoroughly.
2. Cut each strip of bacon in half and wrap the pieces around each shrimp. Thread 6 shrimps on each skewer. Grill the skewers over a hot fire, basting with barbecue sauce frequently, grilling until the bacon is cooked.
3. The shrimp should be perfectly cooked at this point. Serve the grilled shrimp with your favorite accompaniments.
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Thursday, April 23, 2009
Low Fat Mexican Fritata
I was reading an ad in the Washington Post Express a few days ago entitled, “An Egg Up on Your Diet”. The article read that a recent study shows that egg yolks aren’t so bad for you after all. I knew that all along, ya’ll just didn’t want to listen to me (lol). This article said, “Eggs are packed with nutrients, and most of them – vitamins A and E, folate, calcium, iron and lutein – are in the yolks. Sure, yolks are also pack with dietary cholesterol, but many scientists now think saturated fat is the bigger culprit in raising blood cholesterol.” My family used to go through five dozen eggs every other week, and my cholesterol never went up, the doctor said, and I quote, “your cholesterol level is as good as it gets”. I love eggs, and the yolks are the best part. When dieting, it’s ok to use some of the yolks; you no longer have to use all egg whites. This recipe looks really good; I’m going to try it this weekend.
1 ½ c diced red or white potatoes
¼ tsp salt
¾ c chunky tomato salsa
4 large eggs
2 large egg whites
2 tbsp all-purpose flour
1 tsp dried oregano
¼ tsp ground black pepper
1 c reduced-fat Mexican-style shredded cheese blend
½ c chopped scallions
1. Place the potatoes in a medium saucepan and add enough cold water to cover, add a pinch of salt. Bring to a simmer and cook until just tender, about 5 minutes. Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, about 3-5 minutes.
2. Meanwhile, heat the oven to 350F. Coat a 9-inch glass pie plate with cooking spray.
3. Spread the potatoes over the bottom of the pie plate and season with a salt. Spoon the salsa over the potatoes.
4. In a mixing bowl, whisk together the eggs, egg whites, flour, oregano and pepper until smooth. Stir in the cheese and scallions.
5. Pour the mixture over the potatoes and salsa. With a fork, gently stir the mixture so the cheese and potatoes are evenly distributed. Bake the frittata for 30-35 minutes, or until it’s set at the center and golden on top. Slice into wedges to serve.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
1 ½ c diced red or white potatoes
¼ tsp salt
¾ c chunky tomato salsa
4 large eggs
2 large egg whites
2 tbsp all-purpose flour
1 tsp dried oregano
¼ tsp ground black pepper
1 c reduced-fat Mexican-style shredded cheese blend
½ c chopped scallions
1. Place the potatoes in a medium saucepan and add enough cold water to cover, add a pinch of salt. Bring to a simmer and cook until just tender, about 5 minutes. Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, about 3-5 minutes.
2. Meanwhile, heat the oven to 350F. Coat a 9-inch glass pie plate with cooking spray.
3. Spread the potatoes over the bottom of the pie plate and season with a salt. Spoon the salsa over the potatoes.
4. In a mixing bowl, whisk together the eggs, egg whites, flour, oregano and pepper until smooth. Stir in the cheese and scallions.
5. Pour the mixture over the potatoes and salsa. With a fork, gently stir the mixture so the cheese and potatoes are evenly distributed. Bake the frittata for 30-35 minutes, or until it’s set at the center and golden on top. Slice into wedges to serve.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Monday, April 20, 2009
Tiramisu
Everybody loves tiramisu, I think this is one of the most sought after desserts in the American Italian restaurants, this and cannolli is a must on the menus. I was going through my Perfect Italian cookbook, and came across this authentic recipe. For a change it’s not made with ladyfinger cookies, as you would normally see, but it’s made with a moist sponge cake, mmm, mmm, mmm (I wish I you could see the picture). It’s still made with mascarpone cheese (one of my favorites), espresso (or coffee), and rum. I’m going to make it and take a picture for you. If you decided to make it, please let us know how it turned out. ENJOY!
Yields 8 servings
Butter, for greasing
3 eggs
5oz golden superfine sugar
3½ oz self-rising flour (All-purpose)
1 tbsp unsweetened cocoa powder
5 oz cold black coffee (or espresso)
2 tbsp Rum
2 tsp unsweetened cocoa powered to decorate
Filling
13oz (1¾ cups) mascarpone cheese
8 oz fresh custard
2 oz golden superfine sugar (powder sugar)
3½ semisweet chocolate, grated
Custard
3 egg yolks2¼oz powder sugar1 vanilla pod6 oz heavy cream
1. Preheat the oven to 350ºF. To make the cake, grease an 8-in round cake pan with butter and line with parchment paper. Place the eggs and sugar in a large bowl and beat together until thick and light. Sift the flour and unsweetened cocoa over the batter and fold in gently. Soon the batter into the prepared pan and bake in the oven for 30 minutes, or until the cake springs back when pressed gently in the center. Let stand in the tin for 5 minutes, then turn out onto a wire rack to cool.
2. Place the black coffee and rum in a bowl or cup, mix together and set aside.
3. To make the custard, in a large bowl, whisk together the egg yokes and sugar. Place the cream into a saucepan. Scrape the vanilla seeds into the cream then also add the vanilla pod. Heat the cream gently until it just reaches boiling point. Immediately remove from the heat and leave the vanilla to infuse for one minute. Remove the vanilla pod and gradually pour the hot cream over the egg and sugar mixture, whisking continuously. Return the mixture to the saucepan and gently heat, stirring continuously, until the custard reaches a consistency that coats the back of a wooden spoon, remove from heat and let cool.
4. To make the filling, place the mascarpone cheese in a large bowl and beat until soft. Stir in the custard, and then gradually add the sugar, beating constantly. Stir in the grated chocolate.
5. Cut the cake horizontally into 3 even layers and place 1 layer on a serving plate. Sprinkle with one-third of the coffee mixture, then cover with one-third of the mascarpone mixture. Repeat the layers, finishing with a topping of the mascarpone mixture. Let chill in the refrigerator for 3 hours. Sift over the unsweetened cocoa powder before serving.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 8 servings
Butter, for greasing
3 eggs
5oz golden superfine sugar
3½ oz self-rising flour (All-purpose)
1 tbsp unsweetened cocoa powder
5 oz cold black coffee (or espresso)
2 tbsp Rum
2 tsp unsweetened cocoa powered to decorate
Filling
13oz (1¾ cups) mascarpone cheese
8 oz fresh custard
2 oz golden superfine sugar (powder sugar)
3½ semisweet chocolate, grated
Custard
3 egg yolks2¼oz powder sugar1 vanilla pod6 oz heavy cream
1. Preheat the oven to 350ºF. To make the cake, grease an 8-in round cake pan with butter and line with parchment paper. Place the eggs and sugar in a large bowl and beat together until thick and light. Sift the flour and unsweetened cocoa over the batter and fold in gently. Soon the batter into the prepared pan and bake in the oven for 30 minutes, or until the cake springs back when pressed gently in the center. Let stand in the tin for 5 minutes, then turn out onto a wire rack to cool.
2. Place the black coffee and rum in a bowl or cup, mix together and set aside.
3. To make the custard, in a large bowl, whisk together the egg yokes and sugar. Place the cream into a saucepan. Scrape the vanilla seeds into the cream then also add the vanilla pod. Heat the cream gently until it just reaches boiling point. Immediately remove from the heat and leave the vanilla to infuse for one minute. Remove the vanilla pod and gradually pour the hot cream over the egg and sugar mixture, whisking continuously. Return the mixture to the saucepan and gently heat, stirring continuously, until the custard reaches a consistency that coats the back of a wooden spoon, remove from heat and let cool.
4. To make the filling, place the mascarpone cheese in a large bowl and beat until soft. Stir in the custard, and then gradually add the sugar, beating constantly. Stir in the grated chocolate.
5. Cut the cake horizontally into 3 even layers and place 1 layer on a serving plate. Sprinkle with one-third of the coffee mixture, then cover with one-third of the mascarpone mixture. Repeat the layers, finishing with a topping of the mascarpone mixture. Let chill in the refrigerator for 3 hours. Sift over the unsweetened cocoa powder before serving.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Friday, April 17, 2009
Grilled Swordfish with Rosemary
I vowed to add more fish recipes, and here you go. I love swordfish and tuna steaks, because they’re not really “fishy”, and they’re very versatile, more like meat then fish. They could withstand high temps, and is very firm, perfect for marinating and grilling. Rosemary is not one of my favorite herbs though, its aroma is too pungent, reminds me of dry pinecones, and it makes my throat itch. It’s very overpowering, so when cooking with it, be sure to use very little, and chop it very, very fine. Some Chef’s serve a stalk of Rosemary on the side with their dish, so you can put the food in your mouth, and then simply sniff the herb, to get the aroma of it, and not the earthly taste. Some Chef’s leave the stalks whole in soups, sauces and marinades, so it could be easily removed before service. This dish calls for 2 teaspoons, for me that’ll be too much, I may go with one and add some fresh Thyme and limejuice to offset it. If you like rosemary, go for it! If you try this, let me know how it turns out. ENJOY!
Yields 4 servings
1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 slices lemon, for garnish
1. Stir wine, garlic, and 1 teaspoon rosemary together in an 8-inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
2. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
3. Preheat grill for medium heat.
4. Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 4 servings
1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 slices lemon, for garnish
1. Stir wine, garlic, and 1 teaspoon rosemary together in an 8-inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
2. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
3. Preheat grill for medium heat.
4. Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Thursday, April 16, 2009
Salmon Teriyaki Skewers with Pineapple
As mentioned before, I don’t really like fish. I’ve never been a fish eater, I don’t mind it, but I ever at a restaurant, and fish would the last thing I would order. I love shellfish, but fish, not so much. When I find recipes like this, I get excited, because it’s something different. I wouldn’t think to make Salmon skewers, let alone with pineapples, one of my favorite fruits of all time. Oh, this could also be made with mango, Mmmm, that would be delicious also. I’m going to put some food on the barbecue grill this weekend; maybe I’ll try this. We need fish for the omega 3 oil, and I know I’m seriously lacking. If you try it, and made any adjustments, let us know! ENJOY!
Yields 4 servings
1/2 cup soy sauce
1/4 cup mirin rice wine or rice vinegar
1/4 cup brown sugar
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1/4 cup minced green onions
2 Tbsp vegetable oil
Pinch chili pepper flakes
1 lb salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes
1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks
2 green onions, cut into 1-inch segments
8 bamboo skewers, soaked in water for at least 20 minutes before using
Method
1. 1 In a medium bowl, mix together the soy sauce, mirin or rice vinegar, and brown sugar, until the sugar is completely dissolved. Add the fresh ginger, minced green onions, chili pepper flakes, and vegetable oil. Place the cubes of salmon in the bowl, coat completely with the marinade. Cover and chill for 1 to 2 hours.
2. 2 Remove salmon from marinade. Place marinade in a small sauce pan and bring to a boil, simmer for 10 minutes, set aside.
3. 3 Thread salmon, pineapple, and onion pieces on skewers. If using a grill, prepare grill for high, direct heat. Oil the grill grates. Place skewers on grill. Cover. If using an oven broiler, place on a rack on a broiling pan, so that the salmon pieces are 6 inches from the element. Turn after 2 to 4 minutes. Baste with reserved marinade. Cook for 2 to 4 minutes more, basting frequently, until salmon is just barely cooked through. Serve immediately.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 4 servings
1/2 cup soy sauce
1/4 cup mirin rice wine or rice vinegar
1/4 cup brown sugar
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1/4 cup minced green onions
2 Tbsp vegetable oil
Pinch chili pepper flakes
1 lb salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes
1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks
2 green onions, cut into 1-inch segments
8 bamboo skewers, soaked in water for at least 20 minutes before using
Method
1. 1 In a medium bowl, mix together the soy sauce, mirin or rice vinegar, and brown sugar, until the sugar is completely dissolved. Add the fresh ginger, minced green onions, chili pepper flakes, and vegetable oil. Place the cubes of salmon in the bowl, coat completely with the marinade. Cover and chill for 1 to 2 hours.
2. 2 Remove salmon from marinade. Place marinade in a small sauce pan and bring to a boil, simmer for 10 minutes, set aside.
3. 3 Thread salmon, pineapple, and onion pieces on skewers. If using a grill, prepare grill for high, direct heat. Oil the grill grates. Place skewers on grill. Cover. If using an oven broiler, place on a rack on a broiling pan, so that the salmon pieces are 6 inches from the element. Turn after 2 to 4 minutes. Baste with reserved marinade. Cook for 2 to 4 minutes more, basting frequently, until salmon is just barely cooked through. Serve immediately.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Wednesday, April 15, 2009
Peach, Apricot, an Amaretti Crisp
I don’t do desserts, unless I’m in the mood, or a client orders it. I can do it, but I’d rather not. Baking is too much of a science, and science was never one of my favorite subjects. I have a free hand when it comes to cooking, I don’t have the patience to measure everything. When I find nice desserts like this one, that won’t blow up if I put a little bit of this or that in it, I can work with those. Desserts with fruit and crisp, crumb, and cobbler are my favorite! Goes wonderfully with some vanilla ice cream on top! Make sure you let us know how you like it! Enjoy!
Yields 6 servings
1 tbsp Cornstarch
1 tbsp Lemon Juice
½ tsp Almond extract
1½ lbs Peaches (or nectarines), peeled and cut into ½ inch slices
1 ½ lbs Apricots, peeled and cut into ½ inch slices
½ c Flour
1 c firmly packed Brown Sugar
¾ cup crushed amaretti cookies (about 16 cookies)
1 tsp ground cinnamon
½ tsp grated nutmeg
1/8 tsp salt
6 tbsp cold butter
Vanilla ice cream or heavy cream (optional) I highly recommend it!!!!))
1. Preheat oven 375ºF
2. Whisk cornstarch, lemon juice and almond extract together.
3. Spread sliced peaches and apricots in a lightly buttered 2 ½ -to-3-quart baking dish. Top fruit with the cornstarch mixture.
4. In a bowl, stir together flour, brown sugar, amaretti, cinnamon, nutmeg, salt and butter with a pastry blender or your fingertips until the mixture forms small clumps. Spread evenly over the peaches and apricots.
5. Bake in the middle of the oven until the topping is golden and the fruit is tender, 35-40 minutes. Let cool slightly.
6. Serve warm with ice cream or a cool pitcher of heavy cream.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 6 servings
1 tbsp Cornstarch
1 tbsp Lemon Juice
½ tsp Almond extract
1½ lbs Peaches (or nectarines), peeled and cut into ½ inch slices
1 ½ lbs Apricots, peeled and cut into ½ inch slices
½ c Flour
1 c firmly packed Brown Sugar
¾ cup crushed amaretti cookies (about 16 cookies)
1 tsp ground cinnamon
½ tsp grated nutmeg
1/8 tsp salt
6 tbsp cold butter
Vanilla ice cream or heavy cream (optional) I highly recommend it!!!!))
1. Preheat oven 375ºF
2. Whisk cornstarch, lemon juice and almond extract together.
3. Spread sliced peaches and apricots in a lightly buttered 2 ½ -to-3-quart baking dish. Top fruit with the cornstarch mixture.
4. In a bowl, stir together flour, brown sugar, amaretti, cinnamon, nutmeg, salt and butter with a pastry blender or your fingertips until the mixture forms small clumps. Spread evenly over the peaches and apricots.
5. Bake in the middle of the oven until the topping is golden and the fruit is tender, 35-40 minutes. Let cool slightly.
6. Serve warm with ice cream or a cool pitcher of heavy cream.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Tuesday, April 14, 2009
Ginger Wings with Peach Dipping Sauce
This is what you call different. At every party there are the same ole things, buffalo or barbecue wings, with blue cheese and ranch. Now you have to have what people like, that’s a given. Some people don’t take to change very well. This is still the wings, but it’s ginger with peach dipping sauce, delicious! I love ginger, especially if it’s combined with garlic, and honey. This recipe is very simple and easy, it’s written for ground ginger, but I would rather use fresh ginger. The sauce also calls for light corn syrup and white vinegar, but I would rather use honey, and apple cider vinegar. Honey would probably take a little more to really sweeten it. Just a few thoughts and suggestions, enjoy!
Yields 6 appetizer servings & ½ cup sauce
2 lbs Chicken Wings
¼ c soy sauce
2 cloves garlic, minced
1 tsp ground ginger
¼ tsp white pepper
1. Preheat oven to 400ºF. Line 15x15x1-inch jelly-roll pan with foil; set aside.
2. Prepare Peach Dipping Sauce; set aside.
3. Cut off and discard wing tips from chicken. Cut each wing in half at joint. Combine soy sauce, garlic, ginger, and pepper in a large bowl. Add chicken and stir until well coated. Place chicken in single layer in prepared pan.
4. Bake 40-50 minutes or until browned, turning over halfway through cooking time. Serve Hot, with dipping sauce.
Peach Dipping Sauce
½ c Peach preserves
2 tbs light corn syrup
1 tsp white vinegar
½ tsp ground ginger
¾ tsp soy sauce
Combine preserves, corn syrup, vinegar, and ginger in a small saucepan. Cook and stir over medium-high heat, until mixture simmers. Remove from heat; add soy sauce. Let cool.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 6 appetizer servings & ½ cup sauce
2 lbs Chicken Wings
¼ c soy sauce
2 cloves garlic, minced
1 tsp ground ginger
¼ tsp white pepper
1. Preheat oven to 400ºF. Line 15x15x1-inch jelly-roll pan with foil; set aside.
2. Prepare Peach Dipping Sauce; set aside.
3. Cut off and discard wing tips from chicken. Cut each wing in half at joint. Combine soy sauce, garlic, ginger, and pepper in a large bowl. Add chicken and stir until well coated. Place chicken in single layer in prepared pan.
4. Bake 40-50 minutes or until browned, turning over halfway through cooking time. Serve Hot, with dipping sauce.
Peach Dipping Sauce
½ c Peach preserves
2 tbs light corn syrup
1 tsp white vinegar
½ tsp ground ginger
¾ tsp soy sauce
Combine preserves, corn syrup, vinegar, and ginger in a small saucepan. Cook and stir over medium-high heat, until mixture simmers. Remove from heat; add soy sauce. Let cool.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Wednesday, April 8, 2009
Apricot-Chicken Pot Stickers
Gotta love Pot Stickers, these little dumplings was introduced to me at my current job. Our VP treated us to lunch from P.F. Chang’s, and ordered a bunch of appetizers. These were the stars of the afternoon. You all know how much I love bread, pasta, and dumplings; well this was a special treat. Now that I think about it, we did make these in my International Cuisine class in Culinary School, but I didn’t have anymore outside of that one day that we made them in class. I’m thinking about adding them to my menu for the tasting, I’m sure they’ll be a big hit. These are great because you can stuff them with just about anything. I can make some veggie, seafood, and meat. I just need to know how to fold them correctly, to look nice and neat like the professionals. Wait a minute… I am a professional! I’m going to try some next week, and let you know how they turn out.
Yields 30 pot stickers
2 c plus 1 tbsp water (or chicken stock), divided
2 boneless skinless chicken breast (about 8 ounces)
2 c Napa cabbage finely chopped (we call it chiffonade in culinary school)
½ c apricot fruit spread
2 green onions with tops, finely chopped
2 teaspoons soy sauce
½ tsp grated ginger
pinch black pepper
30 (3-inch) wonton wrappers
Sweet-and-sour sauce (optional)
1. Bring 2 cups water (or stock) to a boil in a medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in the center. Remove from saucepan; drain.
2. Add cabbage and remaining 1 tbsp water (or stock) to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly.
3. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
4. To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful chicken mixture onto center of each wrapper; brush edges of wrapper with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling.
5. Spray steamer with nonstick cooking spray. Assemble steamer so that water is ½ inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate. Serve with prepared sweet-and-sour sauce, if desired.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Yields 30 pot stickers
2 c plus 1 tbsp water (or chicken stock), divided
2 boneless skinless chicken breast (about 8 ounces)
2 c Napa cabbage finely chopped (we call it chiffonade in culinary school)
½ c apricot fruit spread
2 green onions with tops, finely chopped
2 teaspoons soy sauce
½ tsp grated ginger
pinch black pepper
30 (3-inch) wonton wrappers
Sweet-and-sour sauce (optional)
1. Bring 2 cups water (or stock) to a boil in a medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in the center. Remove from saucepan; drain.
2. Add cabbage and remaining 1 tbsp water (or stock) to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly.
3. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
4. To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful chicken mixture onto center of each wrapper; brush edges of wrapper with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling.
5. Spray steamer with nonstick cooking spray. Assemble steamer so that water is ½ inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate. Serve with prepared sweet-and-sour sauce, if desired.
Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".
Tuesday, April 7, 2009
Saffron & Lemon Risotto with Scallops
Wow, this is a match made in heaven; I love my Prefect Italian cookbook. I could only imagine how good it’s going to taste. Saffron can be a little expensive, and may be hard to find. You might find it at Trader Joe’s, Balducci’s or Whole Food, reasonably priced. Once you find some, it’ll last you for a while, and you can make many delicious dishes. It’s so expensive because it’s a spice derived from the dried stigma of the flower of the saffron crocus. It’s known to give special flavor and color to your food. Scallops are widely used in lot of Italian dishes as well, and they’re readily available off the coasts of Italy. Personally they’re one of my favorite shellfishes, but careful not to overcook them, because they’ll lose their moisture, and become rubbery. I cannot wait to try this special dish, and will be sure to have a special guest with me, and a wonderful glass of Riesling. If you’re able to try it let us know how it turns out!
5 c Simmering fish or vegetable stock
16 ea Live scallops, shucked
1 ea, Juice of lemon, plus extra for seasoning
1 tbsp Olive oil, plus extra for brushing
3 tbsp Butter
1 ea Onion, small finely chopped
1 ¼ c Risotto rice
1 tsp Crumbled saffron threads
2 tsp Vegetable oil
1 c Freshly grated Parmesan or Grana Padano cheese
TT salt & pepper
1 Lemon, cut into wedges
2 tsp grated lemon zest, to garnish
1. Place the scallops in a nonmetallic bowl and mix with the lemon juice. Cover with plastic wrap and let chill in the refrigerator for 15 minutes.
2. Heat the oil with 2 tablespoons of the butter in a deep pan over medium heat until the butter has melted. Add the onion and cook, stirring, for 5 minutes, or until soft and starting to turn golden. Add the rice and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
3. Dissolve the saffron in 4 tbsp of hot stock and add to the rice. Gradually add the remaining stock, a ½ cup at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles.
4. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.
5. When the risotto is nearly cooked, preheat a grill pan over high heat. Brush the scallops with oil and grill for 3-4 minutes on each side, depending on their thickness. Be careful not the overcook.
6. Remove risotto from heat, and add remaining butter. Mix well, then stir in the Parmesan until it melts. Season with lemon juice, adding just 1 tsp at a time, and tasting as you go.
7. Place a large scoop of risotto in each of the 4 warmed plates. Arrange 4 scallops and lemon wedges around it, sprinkle with lemon zest, and serve immediately.
Tip: If you cannot find live scallops, it’s okay to buy the fresh or frozen, that’s already shucked. The live scallops will include the abductor muscle, and we’re accustom to seeing it attached to the scallop in America, it’ll be okay if you can find some scallops that still has it attached. That’s why I love Italy; they do everything as fresh! ENJOY!
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
"With man this is impossible, but through Christ all things are possible".
Monday, April 6, 2009
Key Lime Grilled Chicken
I’m going home and try this one tonight; I have all the ingredients I need. It sounds simple, yet delicious. There are a million ways to cook chicken, because it’s such versatile protein. This recipe is one intriguing to me, because I love citrus flavors; they’re light, and yet have that kick to them. Most of my marinades include the juice and zest from lemon, orange, or lime. There’s also a certain flavor and aroma when a peace of meat, that has been marinated in a citrus marinade, is cooked on a charcoal grill. The combination of the smokiness and sweetness tastes delightful. If I like this tonight, I’m sure it’ll be added to the barbecue menus for the summer. Enjoy, and if you like it or made any adjustments, please let us know.
Yields 4 servings
Key Lime Sauce
1 stick (1/2 c) butter
¼ c Key lime juice
¼ c chili sauce
2 tsp all-purpose poultry seasoning mix
Chicken
4 lbs Chicken pieces, large diced (boneless breast or thighs)
1 tbsp All-purpose poultry seasoning mix
TT Salt & Pepper
1. Setup grill for direct cooking over medium heat, oil grate when ready to start cooking.
2. To prepare Key Lime Sauce, melt butter in a small saucepan over medium heat. Stir in limejuice, chili sauce, and 2 tsp of poultry seasoning mix. Cook for one minute. Remove from the heat and set aside.
3. Season chicken with 1 tbsp poultry seasoning mix, salt & pepper. Place chicken on the hot, oiled grill and cook for 18-22 minutes per side, or until chicken is no longer pink, and juices run clear (180ºF). Basting with key lime sauce every few minutes until the last 2 minutes of cooking. Discard any remaining sauce.
Tip: To cook indoors, preheat broiler. Prepare chicken and key lime sauce as directed. Place chicken on a foil-lined baking sheet or broiler pan. Broil Chicken 6-8 inches from the heat source for about 15-20 minutes per side, or until chicken is no longer pink and juices run clear (180ºF), basting with key lime sauce every few minutes until the last 2 minutes of cooking. Discard any remaining sauce.
Sincerely,
Saundra D. Jones
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"Through man this is impossible, but through Christ All things are possible".
Yields 4 servings
Key Lime Sauce
1 stick (1/2 c) butter
¼ c Key lime juice
¼ c chili sauce
2 tsp all-purpose poultry seasoning mix
Chicken
4 lbs Chicken pieces, large diced (boneless breast or thighs)
1 tbsp All-purpose poultry seasoning mix
TT Salt & Pepper
1. Setup grill for direct cooking over medium heat, oil grate when ready to start cooking.
2. To prepare Key Lime Sauce, melt butter in a small saucepan over medium heat. Stir in limejuice, chili sauce, and 2 tsp of poultry seasoning mix. Cook for one minute. Remove from the heat and set aside.
3. Season chicken with 1 tbsp poultry seasoning mix, salt & pepper. Place chicken on the hot, oiled grill and cook for 18-22 minutes per side, or until chicken is no longer pink, and juices run clear (180ºF). Basting with key lime sauce every few minutes until the last 2 minutes of cooking. Discard any remaining sauce.
Tip: To cook indoors, preheat broiler. Prepare chicken and key lime sauce as directed. Place chicken on a foil-lined baking sheet or broiler pan. Broil Chicken 6-8 inches from the heat source for about 15-20 minutes per side, or until chicken is no longer pink and juices run clear (180ºF), basting with key lime sauce every few minutes until the last 2 minutes of cooking. Discard any remaining sauce.
Sincerely,
Saundra D. Jones
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"Through man this is impossible, but through Christ All things are possible".
Friday, April 3, 2009
Potato Pierogi
I was looking through the Appetizer Bible and came across a delicious looking recipe. I love potatoes, now I’ve found a recipe with pasta and potatoes; carbs are my friend. I don’t know what it is, but I love anything with potatoes. I can eat potatoes everyday. This recipe is right up my alley. It a Russian dish that look like ravioli, and stuffed with potatoes. Why is it that potatoes, sour cream, and bacon always seem to go together? This is something I’ll surely try, I don’t think it’ll hold up well on a buffet, but it’ll look gorgeous on a plate, as a side dish. ENJOY!
Yield 5-dozen pierogi
4 medium potatoes (about 1 ½ lbs), peeled and quartered
1/3 c milk
2 tbsp butter or margarine
1 ½ tsp salt, divided
½ tsp white pepper, divided
2 ¾ c of All-purpose flour
1 c sour cream
1 whole egg
1 egg yolk
1 tbsp vegetable oil
Melted butter, cooked crumbled bacon, or sour cream (optional, but recommended)
1. To prepare filling, place potatoes in a medium saucepan; cover with water and add ½ tsp of salt. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until tinder. Drain, and return potatoes to saucepan.
2. Mash potatoes. Stir in milk, butter, onion, ½ teaspoon of salt, and ¼ tsp pepper (mixture will be stiff). Cool.
3. To prepare pierogi dough, combine flour, sour cream, whole egg, egg yolk, oil, and remaining ½ tsp salt and ¼ tsp pepper in a medium bowl, mix well.
4. Turn out dough onto lightly floured surface. Knead dough 3-5 times or until soft and pliable, but not sticky. Let rest, covered, 10 minutes. Divide dough in half. Roll out each half into 13-inch circle on lightly floured surface with lightly floured rolling pin. Cut dough into 2 ½-inch circles with cookie cutter.
5. Place 1 rounded tsp potato filling in center of each dough circle. Moisten edges of circles with water and fold in half; press edges firmly to seal.
6. Bring 4 quarts lightly salted water to a boil in Dutch oven over high heat. Cook pierogi in batches 10 minutes. Remove with slotted spoon to serving dish. Drizzle butter over pierogi, top with bacon and serve with sour cream, if desired.
Note: I wish you could see the picture of this it looks wonderful! When you folding the pastry and pressed sealed, take a fork or your fingers to crimp the edges to make a nice design, this will surely impress your guest!
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.omc
info@divinecuisineepc.com
301-326-7555"All things are possible through Christ who strengthens me"!
Yield 5-dozen pierogi
4 medium potatoes (about 1 ½ lbs), peeled and quartered
1/3 c milk
2 tbsp butter or margarine
1 ½ tsp salt, divided
½ tsp white pepper, divided
2 ¾ c of All-purpose flour
1 c sour cream
1 whole egg
1 egg yolk
1 tbsp vegetable oil
Melted butter, cooked crumbled bacon, or sour cream (optional, but recommended)
1. To prepare filling, place potatoes in a medium saucepan; cover with water and add ½ tsp of salt. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until tinder. Drain, and return potatoes to saucepan.
2. Mash potatoes. Stir in milk, butter, onion, ½ teaspoon of salt, and ¼ tsp pepper (mixture will be stiff). Cool.
3. To prepare pierogi dough, combine flour, sour cream, whole egg, egg yolk, oil, and remaining ½ tsp salt and ¼ tsp pepper in a medium bowl, mix well.
4. Turn out dough onto lightly floured surface. Knead dough 3-5 times or until soft and pliable, but not sticky. Let rest, covered, 10 minutes. Divide dough in half. Roll out each half into 13-inch circle on lightly floured surface with lightly floured rolling pin. Cut dough into 2 ½-inch circles with cookie cutter.
5. Place 1 rounded tsp potato filling in center of each dough circle. Moisten edges of circles with water and fold in half; press edges firmly to seal.
6. Bring 4 quarts lightly salted water to a boil in Dutch oven over high heat. Cook pierogi in batches 10 minutes. Remove with slotted spoon to serving dish. Drizzle butter over pierogi, top with bacon and serve with sour cream, if desired.
Note: I wish you could see the picture of this it looks wonderful! When you folding the pastry and pressed sealed, take a fork or your fingers to crimp the edges to make a nice design, this will surely impress your guest!
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.omc
info@divinecuisineepc.com
301-326-7555"All things are possible through Christ who strengthens me"!
Thursday, April 2, 2009
Raspberry Chicken
I was going through my American Regional textbook, studying up on California cuisine. I love this book! They include a little information on how the country was formed, and why certain food items are indigenes to certain regions. They mention the European settlement, the California Gold Rush, and the transcontinental railroad, all had effects on the Californian cuisine we know in love today. This recipe looks so good; I think I’m going to try it this weekend. If it’s really good, I may even add it to the Tasting menu. If you’re in the area, and would like to attend please RSVP on the Evite http://www.evite.com/app/publicUrl/WHDRIXQFTFMJKWOMSXVR/divinecuisineepc. Or you can send me an e-mail info@divinecuisineepc.com. Let us know if you like the recipe!
Yield 4 servings
4 Chicken breast, boneless, skinless
As needed All-purpose flour, for dusting
2 Tbsp Unsalted butter
½ c Onion, small diced
¼ c Raspberry vinegar
¼ c Chicken Stock
¼ c Heavy cream
1/3 c Tomato, peeled, seeded, diced
1 pt Raspberries, cleaned
1. Flatten the chicken breast so they are even.
2. Heat the butter in a sauté pan over medium heat.
3. Dry, season, and dust the chicken breast in flour. Shake off the excess flour.
4. Sauté the chicken in butter. Turn and cook until they are light golden brown. Remove the chicken breasts from the pan and set aside.
5. Lower the heat and add the onion. Cook until onion is caramelized, about 5 minutes.
6. Add the vinegar. Raise the heat and cook, stirring occasionally, until the vinegar is reduced to a syrupy consistency.
7. Whisk in the stock, cream, and tomato. Simmer for 2 minutes.
8. Return Chicken to the pan and simmer gently in the sauce until they are just done. Do not overcook.
9. Return the chicken with a slotted spoon and add fresh raspberries to the sauce. Cook over very low heat for 1 minute. Do not sir in the berries with a spoon; merely swirl in the sauce by shaking the pan.
10. Serve chicken with the sauce and a few whole raspberries.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
301-326-7555
"All things are possible through Christ who strengthens me"!
Yield 4 servings
4 Chicken breast, boneless, skinless
As needed All-purpose flour, for dusting
2 Tbsp Unsalted butter
½ c Onion, small diced
¼ c Raspberry vinegar
¼ c Chicken Stock
¼ c Heavy cream
1/3 c Tomato, peeled, seeded, diced
1 pt Raspberries, cleaned
1. Flatten the chicken breast so they are even.
2. Heat the butter in a sauté pan over medium heat.
3. Dry, season, and dust the chicken breast in flour. Shake off the excess flour.
4. Sauté the chicken in butter. Turn and cook until they are light golden brown. Remove the chicken breasts from the pan and set aside.
5. Lower the heat and add the onion. Cook until onion is caramelized, about 5 minutes.
6. Add the vinegar. Raise the heat and cook, stirring occasionally, until the vinegar is reduced to a syrupy consistency.
7. Whisk in the stock, cream, and tomato. Simmer for 2 minutes.
8. Return Chicken to the pan and simmer gently in the sauce until they are just done. Do not overcook.
9. Return the chicken with a slotted spoon and add fresh raspberries to the sauce. Cook over very low heat for 1 minute. Do not sir in the berries with a spoon; merely swirl in the sauce by shaking the pan.
10. Serve chicken with the sauce and a few whole raspberries.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
301-326-7555
"All things are possible through Christ who strengthens me"!
Wednesday, April 1, 2009
Spinach Arancini
Where do I begin with this? I’m flipping through another cookbook and come across these scrumptious looking appetizers, and I’m going to try them this weekend! I have all of the ingredients at home, and this is an awesome vegetarian dish, which I was looking for. Gotta love spinach and aged cheeses like parmesan and Romano, good stuff. This also looks like it freezes well, so you can get them ready and freeze a few, so when you have guest over you just pop them in the oven, and look like a gourmet Chef. Enjoy! If you try it, and like it, or make any adjustments, please let us know!
Yields 10-12 servings
¼ c
Extra-virgin olive oil
3 tbsp
Chopped fresh basil
1 c
Minced onion
tt
Salt
3 tbsp
Minced garlic
tt
Ground black pepper
1 ½ c
Arborio Rice
1 c
All-purpose flour
1 c
White Wine
¾ tsp
Cayenne pepper
4 c
Vegetable broth
3 ea
Eggs beaten
1 ½ c
Parmigiano-Reggiano Cheese, grated
2 c
Japanese bread crumbs
(Panko)
2 c
Frozen chopped Spinach
Canola Oil
2 tbsp
Unsalted butter
1. Heat olive oil in a 2-quart saucepan over medium heat. Add onions and garlic and sauté for about 5 minutes.
2. Add rice and wine; cook until liquid is reduced. Add broth by thirds, reducing each time until the mixture thickens (risotto cooking method)
3. Stir in grated cheese, spinach, and butter. Then add basil, and salt and pepper to taste (tt).
4. Place in a container and let cool. Cover and refrigerate for 8-24 hours.
5. In a shallow bowl, combine flour, cayenne, and salt and pepper (tt), stirring to mix well. Place eggs and bread crumbs in separate bowls.
6. Roll the spinach mixture into 1-inch balls. Dip balls in flour, then egg and then breadcrumbs. Place on a cookie sheet.
7. In a large heavy pan, heat ¼ inch of canola oil to 350ºF. Fry the spinach balls until golden brown. Remove and place on a paper-towel-lined cookie sheet to drain. Serve hot.
Tip: Aracini can be served with roasted red pepper aioli, chipotle sauce, or sun-dried tomato sauce (my favorite).
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!
Yields 10-12 servings
¼ c
Extra-virgin olive oil
3 tbsp
Chopped fresh basil
1 c
Minced onion
tt
Salt
3 tbsp
Minced garlic
tt
Ground black pepper
1 ½ c
Arborio Rice
1 c
All-purpose flour
1 c
White Wine
¾ tsp
Cayenne pepper
4 c
Vegetable broth
3 ea
Eggs beaten
1 ½ c
Parmigiano-Reggiano Cheese, grated
2 c
Japanese bread crumbs
(Panko)
2 c
Frozen chopped Spinach
Canola Oil
2 tbsp
Unsalted butter
1. Heat olive oil in a 2-quart saucepan over medium heat. Add onions and garlic and sauté for about 5 minutes.
2. Add rice and wine; cook until liquid is reduced. Add broth by thirds, reducing each time until the mixture thickens (risotto cooking method)
3. Stir in grated cheese, spinach, and butter. Then add basil, and salt and pepper to taste (tt).
4. Place in a container and let cool. Cover and refrigerate for 8-24 hours.
5. In a shallow bowl, combine flour, cayenne, and salt and pepper (tt), stirring to mix well. Place eggs and bread crumbs in separate bowls.
6. Roll the spinach mixture into 1-inch balls. Dip balls in flour, then egg and then breadcrumbs. Place on a cookie sheet.
7. In a large heavy pan, heat ¼ inch of canola oil to 350ºF. Fry the spinach balls until golden brown. Remove and place on a paper-towel-lined cookie sheet to drain. Serve hot.
Tip: Aracini can be served with roasted red pepper aioli, chipotle sauce, or sun-dried tomato sauce (my favorite).
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!
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