Scallop with Apricot Sauce Recipe Tuesday, February 14, 2012 Scallops with Apricot Sauce I was sent a lovely note from blog reader, Carol, requesting a recipe for scallops with a lovely fruity sauce. It’s a dish from Blackfin Bistro, a restaurant in Key West, but sadly they no longer have it on the menu. Don’t you hate that? Fortunately for me, I love a challenge of replicating a restaurant dish….and so do many others! So, Carol, here’s a recipe for you – hopefully it will come close to what you once ordered. Here’s what you’re going to need: Start by patting each scallop dry with a paper towel so they sear nicely when cooked. Heat a nonstick pan over medium-high heat, add some olive oil then add the scallops. While the scallops cook, make the sauce. Then, add the apricot jam. Add a some soy sauce…. and if the sauce is really thick, a tablespoon or so of water to thin it out a bit. Serve the scallops on top of rice or alongside vegetables with a drizzle of apricot sauce. Leave a Comment
Herbed Chicken And Cheese Panini Recipe - Love With Food Information Created By: Cassandra Difficulty: Easy Category: Main Course Main Ingredient: Chicken Cooking Method: Pan Fry cook time: 0 hr 15 mins prep time: 0 hr 10 mins servings: 2 Ingredients 1 tablespoon butter or margarine, softened 1 tablespoon chopped fresh herbs (such as parsley, basil, thyme, oregano) 2 boneless skinless chicken breasts, pounded thin (about 1/2 lb) Salt and pepper to taste, if desired 1 tablespoon olive oil 1/2 cup sliced red onion (about 1/2 medium onion) 2 (7-inch) pocketless pita breads or flatbreads, each cut in half 4 slices sharp Cheddar cheese (about 1 oz each) 1 medium tomato, thinly sliced Directions 1.) 2.) 3.) 4.) 5.) 6.)
scallion meatballs with soy-ginger glaze It’s a fairly accurate indication of how charmed my life is these days that I considered the act of having to choose what I would make to bring to a New Years Party tomorrow difficult. If makes you wonder what I’d consider easy — which spa gift certificate I should use first to get a manicure before the party? Whether I should wear the earrings from this year’s or last year’s little blue box to the party? In the last year, I’ve made a lot of jabs, mostly in my own direction, about how much various projects that I thought I’d handle like a pro have in fact kicked my ass — in order, those would be: a toddler, a cookbook, trying to have evenings and weekends work-free for Fun Family Things (even if they’re, like, “Let’s go buy mama more conditioner and eat warm pretzels along the way!”) Back in the party snacks department, tiny meatballs will always win. Scallion Meatballs with Soy-Ginger Glaze Adapted from Canal House Cooking, vol. 3 Yield: The original recipe suggest 24 but I got 34.
Grilled Cheddar, Tomato, and Bacon Sandwiches Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit.
Skinny Baked Mozzarella Sticks Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love. Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden. It actually took me several attempts to get these perfect. These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! Skinny Baked Mozzarella SticksSkinnytaste.comServings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2Sodium: 168.6 Ingredients: Cut cheese in half to give you 24 pieces. In small bowl, whisk the egg. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
Recipe: Croque-monsieur (grilled ham and cheese) Total time: about 10 minutes Servings: 2 sandwiches Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish. This recipe assumes the use of an electric panini press. 4 slices white sourdough bread 4 ounces Gruyère cheese, grated or very thinly sliced 4 ounces Black Forest ham, very thinly sliced 2 tablespoons chives, snipped with a pair of scissors 1. 3. 4. Each sandwich: 528 calories; 34 grams protein; 46 grams carbohydrates; 3 grams fiber; 23 grams fat; 12 grams saturated fat; 92 mg. cholesterol; 1,140 mg. sodium.
Chocolate Pastry Cream [Photograph: Lauren Weisenthal] This is a delicious chocolate version of pastry cream. Use it whenever recipes call for regular pastry cream for a chocolate treat. If you are using it as a pie filling, be sure to lighten it with whipped cream before using (optional directions below). This recipe is adapted from the French Culinary Institute's Pastry Essentials. Note: Some measurements are in weights, as volume measures can be very imprecise. Learn The Technique! Right this way for a step-by-step slideshow of the techniques used in this recipe! Spaghetti alla Carbonara, Pasta Carbonara Recipe Print Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon. Did I already mention indulgent? The trick to making a successful carbonara? Some people add cream to their carbonara. Updated recipe and photos, first published 2012. This recipe uses raw eggs, which are essentially cooked by tossing with hot pasta. The garlic is optional. Ingredients 1 Tbsp olive oil or unsalted butter1/2 pound pancetta or thick cut bacon, diced1-2 garlic cloves, minced, about 1 teaspoon (optional)3-4 whole eggs1 cup grated parmesan or pecorino cheese1 pound spaghetti pasta (or bucatini or fettuccine)Salt and black pepper to taste Hide Photos Method Hello!
Boreks Recipe These small cigar-shaped cheese pastries from Turkey are seen on Middle Eastern menus all over the world. Good with Middle Eastern dishes as part of a meze platter. Yield : Makes 24 Prep Time : 25 mins Cooking Time : 10-12 mins Ingredients 6 oz (175g) feta , finely crumbled1 tsp dried mint or 1 tbsp chopped fresh mintPinch of ground nutmegFreshly ground black pepper8 thawed frozen filo sheets4 tbsp butter, melted Directions 1. 2. 3. 4. 5. Variation: Spinach Boreks: Substitute the cheese filling for the following mixture: Sautè 2 chopped scallions in 1 tbsp olive oil. Notes Prepare ahead: The pastries can be prepared up to 24 hours in advance of baking. © 2008 Dorling Kindersley
Spanish pork chops with peppers recipe | Angela Hartnett Spanish pork chops with peppers. Photograph: Sarah Lee for the Guardian This is a lovely dish that uses store-cupboard ingredients and good quality pork chops. (Serves two)8 charlotte potatoes2 pork chops4 tbsp olive oil1 clove of garlic2 sprigs of thyme4 piquillo peppers, sliced and seeds removed1 tbsp flat leaf parsley, chopped30ml vinaigrette Boil the potatoes in salted water. Place in the pan with the garlic and thyme and grill for around three minutes each side depending on thickness. Add two tablespoons of olive oil to a non-stick pan.
lasagna bolognese This, this is my culinary Mount Everest. This twenty-layer striation of noodles, ragu, béchamel and cheese, repeated four times and then some took me more than five years to conquer. To be honest, six years ago I didn’t know what it was. Sure, I had heard of lasagna but I wasn’t terribly fond of it because I don’t much care for the texture of ricotta once it has baked. (Ricotta, I’d argue, is best rich, fresh, and cold on toast.) But I was galloping through a post on an Italian food blog and I stumbled upon a parenthesised side-thought that stopped me dead in my tracks. Lasagna alla Bolognese is an epic dish. So why did it take the better part of six years to conquer? Even once I found my ragu nirvana, it took a couple rounds to get the lasagna right. Now here’s the part where I know you’re not going to believe me, but I implore you to consider it: This lasagna, it feels light, almost ethereal, or as close as a decidedly hearty dish can. How about some dessert? Don’t eat meat?
Super Bowl Recipe: Beer & Cheddar Dip The great thing about this dip is that you don't need a football game as an excuse to enjoy it. It's the perfect winter snack for après-ski or après-work. Technically it's just America's version of fondue. I'm not sure where I'll be watching the big game this year, but I can tell you one thing, this dip will be making an appearance. Beer & Cheddar Dip Serves 4-6 1 cup (8 ounces) evaporated milk2 eggs1 teaspoon Dijon mustard1/2 teaspoon Worcestershire sauce10 ounces extra-sharp cheddar cheese, shredded1 cup amber beer2 tablespoon cornstarch mixed with 2 tablespoons waterKosher salt and freshly ground black pepper, to tasteBacon crumbles and green onions, for garnish (optional)Pretzels, pretzel bread, or crudités, for serving In a medium saucepan over medium-low heat, whisk together evaporated milk, eggs, mustard, Worcestershire sauce, and half of the shredded cheese.
Baked Mac n Cheese with Gruyere and Butternut Squash Baked Mac n Cheese with Gruyere and Butternut Squash Kid Friendly Recipes, Main Dish, Pasta, Vegetarian | 15 comments Gourmet Mac n Cheese is definitely comfort food in our home. It was one of those quickly thrown together creations when I needed to get dinner on the table fast and such a hit that we kept making it. Now, you might be thinking – “Katie, how is this a quickly thrown together creation??” 3 Steps to Fancy Mac n Cheese It’s time to get creative in the kitchen. Fancy Up the Cheese Master a basic cheese sauce and utilize that recipe over and over again, but each time you can experiment with different cheeses. In this recipe for Baked Gruyere and Butternut Squash Mac n Cheese, Gruyere is accented by Mascarpone and Parmesan Cheese creates a rich, velvety sauce in this recipe. Lacking inspiration? Use Different Pasta Shapes Embrace your inner child, or appeal to your own children with fun and different pasta shapes. Add a Few Mix-Ins More Gourmet Mac n Cheese Recipes p.s.