1 large egg
1/2 cup skim milk
3 tbsp. canola oil
1/2 cup plain nonfat yogurt
1/3 cup one-to-one sugar substitute such as Splenda®
2 cups sifted all-purpose flour
½ teaspoon of cinnamon
1/4 cup dry nonfat milk powder
4 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh diced apples
2 tbsp. of granulated brown sugar, or washed brown sugar
In a large bowl, you will beat together egg, milk, oil, yogurt, and sugar substitute. Now you will sift the flour, baking powder, baking soda, cinnamon, and salt into a separate bowl. Now you will pour all of the sifted ingredients into the egg mixture. Mix or fold until the ingredients are just blended, but make sure not to over mix. Fold in the apples and you are ready to make your muffins.
Spoon the mixture into muffin cups, or into a pan that has been sprayed, or greased. You will fill each about two thirds full. If you want a sugar coated muffin top you will sprinkle the washed brown sugar, or granulated brown sugar on top of each muffin. If you want to keep it totally sugar free then do not add the brown sugar.
Bake in a preheated 400 degree oven for about 15 to 20 minutes, or until the muffin tops are a golden brown color, and a toothpick inserted comes out clean. Cool the muffins in the pan on a wire baking rack for 5 to 10 minutes, and then remove muffins from the pan. If you are not going to serve right away you will want to put them in an airtight container to keep them moist. This recipe should make about 12 muffins.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Tuesday, July 21, 2009
Potato Gratin With Gruyere and Creme Fraiche
If you have a mandolin slicer, or food processor, that works best for this recipe. If you do not have either of those pieces of kitchen equipment then a good sharp knife is going to be your best option. Make sure that they are uniform in thickness for even cooking.
3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups creme fraiche, stirred to loosen * Recipe at bottom on how to make creme fraiche. If you choose not to make it most grocery stores now have it available for purchase.
1 1/2 cups grated Gruyere cheese
2 tablespoons chopped fresh Italian parsley
Cooking Instructions:
Preheat oven to 400 degrees, apply plenty of butter to a 12x12 inch glass baking dish. You will then add half of potato slices in bottom of prepared dish, overlapping is okay, and needed. Sprinkle generously with salt and pepper, and spread half of creme fraiche over potatoes,and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly, and then sprinkle generously with salt and pepper. Spread with remaining creme fraiche to the potatoes and sprinkle with remaining cheese.
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350 degrees , and continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. You will remove from the oven let stand 10 minutes. Sprinkle with parsley and serve.
How to make Fresh Creme Fraiche:
In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups creme fraiche, stirred to loosen * Recipe at bottom on how to make creme fraiche. If you choose not to make it most grocery stores now have it available for purchase.
1 1/2 cups grated Gruyere cheese
2 tablespoons chopped fresh Italian parsley
Cooking Instructions:
Preheat oven to 400 degrees, apply plenty of butter to a 12x12 inch glass baking dish. You will then add half of potato slices in bottom of prepared dish, overlapping is okay, and needed. Sprinkle generously with salt and pepper, and spread half of creme fraiche over potatoes,and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly, and then sprinkle generously with salt and pepper. Spread with remaining creme fraiche to the potatoes and sprinkle with remaining cheese.
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350 degrees , and continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. You will remove from the oven let stand 10 minutes. Sprinkle with parsley and serve.
How to make Fresh Creme Fraiche:
In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Grilled Shrimp Caesar Salad Recipe
4 tablespoons lemon juice
2 teaspoons Dijon mustard
3 anchovies, rinsed, and coarsely chopped
2 small clove garlic, coarsely chopped
4 tablespoons extra-virgin olive oil
1/2 cup grated Asiago cheese, divided
1/3 cup of shredded parmesan cheese
1/2 teaspoon freshly ground pepper
8 cups chopped hearts of romaine
1 pound of peeled, and grilled cooked shrimp ( 16-20's if available)
1 cup of fresh, or boxed croutons if you prefer not to make your own.
Instructions:
Heat your oven, and your grill first if you are planning on grilling, and making your own croutons for this recipe. It is not mandatory, as you can substitue precooked shrimp, and already prepared boxed croutons. This is a great meal to serve if you are having family and friends over that are into just hanging out, and having a glass of wine while you prepare dinner. If you would rather not grill your shrimp, then sauté, or boiling is an option. If you do not want to make your croutons, and use pre-made boxed ones, this salad can be made in about 15-20 minutes or less from start to finish.
Place lemon juice, mustard, anchovies, and garlic in a food processor and process until smooth and creamy. With the motor running, gradually add oil, process until creamy. Add 1/4 cup Asiago cheese and pepper, pulse until combined.
Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, or a nice serving dish if you want it to be a more rustic style lunch or dinner service, and then garnish the top of the salad with the remaining 1/4 cup Asiago cheese, 1/3 cup of shredded parmesan cheese, and a few croutons.
Instructions for making Croutons: Preheat oven to 300 degrees. Mix your favorite fresh or dried herbs and spices with 1/4 cup olive or canola oil. Lightly brush flavored oil on both sides of bread slices. Stack as many slices as you can cut at one time. Cut into cubes the size of your choice. Spread cubes in single layer on large baking sheet.
Bake until cubes are dry and crisp. Time will depend on the size and thickness of cubes, about 20-30 minutes, you can cook longer if you want them to be well done. Remove from the oven and land let cool completely. And serve with your favorite salad.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
2 teaspoons Dijon mustard
3 anchovies, rinsed, and coarsely chopped
2 small clove garlic, coarsely chopped
4 tablespoons extra-virgin olive oil
1/2 cup grated Asiago cheese, divided
1/3 cup of shredded parmesan cheese
1/2 teaspoon freshly ground pepper
8 cups chopped hearts of romaine
1 pound of peeled, and grilled cooked shrimp ( 16-20's if available)
1 cup of fresh, or boxed croutons if you prefer not to make your own.
Instructions:
Heat your oven, and your grill first if you are planning on grilling, and making your own croutons for this recipe. It is not mandatory, as you can substitue precooked shrimp, and already prepared boxed croutons. This is a great meal to serve if you are having family and friends over that are into just hanging out, and having a glass of wine while you prepare dinner. If you would rather not grill your shrimp, then sauté, or boiling is an option. If you do not want to make your croutons, and use pre-made boxed ones, this salad can be made in about 15-20 minutes or less from start to finish.
Place lemon juice, mustard, anchovies, and garlic in a food processor and process until smooth and creamy. With the motor running, gradually add oil, process until creamy. Add 1/4 cup Asiago cheese and pepper, pulse until combined.
Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, or a nice serving dish if you want it to be a more rustic style lunch or dinner service, and then garnish the top of the salad with the remaining 1/4 cup Asiago cheese, 1/3 cup of shredded parmesan cheese, and a few croutons.
Instructions for making Croutons: Preheat oven to 300 degrees. Mix your favorite fresh or dried herbs and spices with 1/4 cup olive or canola oil. Lightly brush flavored oil on both sides of bread slices. Stack as many slices as you can cut at one time. Cut into cubes the size of your choice. Spread cubes in single layer on large baking sheet.
Bake until cubes are dry and crisp. Time will depend on the size and thickness of cubes, about 20-30 minutes, you can cook longer if you want them to be well done. Remove from the oven and land let cool completely. And serve with your favorite salad.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Italian Spaghetti and Meatball Recipe
2 large eggs
1/3 cup of milk
coarse salt, and ground pepper
1 medium to large onion, finely chopped depending on how much onion you want to add
8 garlic cloves, minced
1 cup plain dried breadcrumbs
1 cup finely grated Parmesan cheese, plus more for serving
8 ounces ground pork sausage, if you want to use turkey sausage you can substitute it in this recipe.
1 pound of ground turkey
1 teaspoon of oregano
½ teaspoon of each (basil, thyme, marjoram)
4 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 16 oz can of tomato sauce
3 Tablespoons of sugar
1/3 cup of red wine (use a good red wine, one that you would drink, and not a cooking type of wine)
1 pound spaghetti
Cooking Instructions:
In a large bowl you will whisk together eggs, 1/3 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the onion and 1/3 the garlic and the breadcrumbs, cheese, pork, turkey, and add ½ teaspoon of oregano, and ¼ teaspoon of each of thyme, basil and marjoram. Mix gently, but thoroughly. You will then make them into meatballs. Just make sure that you are making them into the same size to ensure even cooking.
Heat the oil in a large non-stick skillet over medium to medium-high heat. Add half the meatballs and brown on all sides, 3 to 5 minutes. Remove them from the pan once browned, and add the remaining meatballs and repeat cooking steps, and then remove the others once cooked.
Add remaining onion and cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon of oregano, and ¼ teaspoon of basil, thyme and marjoram and the crushed tomatoes and sauce, and season with salt and pepper. If the sauce seems too thick you can add more tomato sauce or even a small amount of water to loosen. Return the meatballs to the pan with the sauce to and cover, and simmer until cooked through, about 30 minutes, or until done.
During the cooking process you will need to prepare a large pot of boiling salted water, cook spaghetti according to package direction until it is al dente or just firm to the bite. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.
Will go well with a nice garlic bread, or Italian style bread. The Yield of Recipe: 6-8 servings
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is chefshelleypogue.com
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
1/3 cup of milk
coarse salt, and ground pepper
1 medium to large onion, finely chopped depending on how much onion you want to add
8 garlic cloves, minced
1 cup plain dried breadcrumbs
1 cup finely grated Parmesan cheese, plus more for serving
8 ounces ground pork sausage, if you want to use turkey sausage you can substitute it in this recipe.
1 pound of ground turkey
1 teaspoon of oregano
½ teaspoon of each (basil, thyme, marjoram)
4 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 16 oz can of tomato sauce
3 Tablespoons of sugar
1/3 cup of red wine (use a good red wine, one that you would drink, and not a cooking type of wine)
1 pound spaghetti
Cooking Instructions:
In a large bowl you will whisk together eggs, 1/3 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the onion and 1/3 the garlic and the breadcrumbs, cheese, pork, turkey, and add ½ teaspoon of oregano, and ¼ teaspoon of each of thyme, basil and marjoram. Mix gently, but thoroughly. You will then make them into meatballs. Just make sure that you are making them into the same size to ensure even cooking.
Heat the oil in a large non-stick skillet over medium to medium-high heat. Add half the meatballs and brown on all sides, 3 to 5 minutes. Remove them from the pan once browned, and add the remaining meatballs and repeat cooking steps, and then remove the others once cooked.
Add remaining onion and cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon of oregano, and ¼ teaspoon of basil, thyme and marjoram and the crushed tomatoes and sauce, and season with salt and pepper. If the sauce seems too thick you can add more tomato sauce or even a small amount of water to loosen. Return the meatballs to the pan with the sauce to and cover, and simmer until cooked through, about 30 minutes, or until done.
During the cooking process you will need to prepare a large pot of boiling salted water, cook spaghetti according to package direction until it is al dente or just firm to the bite. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.
Will go well with a nice garlic bread, or Italian style bread. The Yield of Recipe: 6-8 servings
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is chefshelleypogue.com
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Sunday, February 24, 2008
Tart Apple Cranberry Crumble Recipe
Article ID: 998514
Article Submitted: February 20, 2008
Category: Food and Drink :: Desserts
Article Word Count: 432
The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.
Ingredients you will need:
4 Cups of Apples, I prefer Granny Smith, but use what you like
2 Cups of fresh cranberries
2 Cups of sugar
1/4 Cup of brown sugar
2-3 Ounces of a good Brandy, if you will drink it then it is okay to eat it. I prefer not to use any wine that I would not serve at my table.
1 1/2 Cup of rolled oats
3/4 Cup of butter
1/2 Cup of flour
1/2 cup of almonds
1/2 cup of walnuts
You will need to preheat your oven to 350 degrees. If you are using a gas oven you may need to play with the temperature if you are prone to burn, or over cook things. At this time you will need to get your baking pan, and grease it well. The baking pan you will need to use should be a shallow one that will hold 2-3 quarts. At this time you will need to combine all of your apples, cranberries, and sugar, and brown sugar, into the greased pan. You will then drizzle the Brandy over the mixture. The alcohol will burn off, it is just to add extra flavor.
You will need to have a separate mixing bowl handy, so you can mix the other ingredients to incorporate a good coating of sugar. So, in this separate mixing bowl you will add your rolled oats, sugar, flour, almonds, and walnuts. You will give this a quick toss to get them evenly mixed together. You will sprinkle this mixture over the fruit and sugar mixture in the greased baking pan. While you are doing this make sure you are coating the fruit mixture evenly. This will help for a few reasons, it will keep it from burning, and it will help it cook evenly through the fruit crumble.
Once you get all of your fruit crumble mixture into the baking pan, there is one last step, you will add the butter. You will need to cut pats of butter, and place on top of your rolled oat crust. This will give it flavor, and help with the browning process. After 15 minutes in the oven you will need to turn 180 degrees. This will help during the cooking process, to make sure it cooks evenly, and to ensure even browning on the crust. You will cook approximately 30-45 minutes or until done. Enjoy.
The yield for this dish is 8 servings.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
http://www.chefshelleypogue.com
Article Submitted: February 20, 2008
Category: Food and Drink :: Desserts
Article Word Count: 432
The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.
Ingredients you will need:
4 Cups of Apples, I prefer Granny Smith, but use what you like
2 Cups of fresh cranberries
2 Cups of sugar
1/4 Cup of brown sugar
2-3 Ounces of a good Brandy, if you will drink it then it is okay to eat it. I prefer not to use any wine that I would not serve at my table.
1 1/2 Cup of rolled oats
3/4 Cup of butter
1/2 Cup of flour
1/2 cup of almonds
1/2 cup of walnuts
You will need to preheat your oven to 350 degrees. If you are using a gas oven you may need to play with the temperature if you are prone to burn, or over cook things. At this time you will need to get your baking pan, and grease it well. The baking pan you will need to use should be a shallow one that will hold 2-3 quarts. At this time you will need to combine all of your apples, cranberries, and sugar, and brown sugar, into the greased pan. You will then drizzle the Brandy over the mixture. The alcohol will burn off, it is just to add extra flavor.
You will need to have a separate mixing bowl handy, so you can mix the other ingredients to incorporate a good coating of sugar. So, in this separate mixing bowl you will add your rolled oats, sugar, flour, almonds, and walnuts. You will give this a quick toss to get them evenly mixed together. You will sprinkle this mixture over the fruit and sugar mixture in the greased baking pan. While you are doing this make sure you are coating the fruit mixture evenly. This will help for a few reasons, it will keep it from burning, and it will help it cook evenly through the fruit crumble.
Once you get all of your fruit crumble mixture into the baking pan, there is one last step, you will add the butter. You will need to cut pats of butter, and place on top of your rolled oat crust. This will give it flavor, and help with the browning process. After 15 minutes in the oven you will need to turn 180 degrees. This will help during the cooking process, to make sure it cooks evenly, and to ensure even browning on the crust. You will cook approximately 30-45 minutes or until done. Enjoy.
The yield for this dish is 8 servings.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
http://www.chefshelleypogue.com
Friday, February 22, 2008
The Best Little Pasta Dish In Texas, Great Possibilities, And You Can Add Your Own Favorites To It
Basil pesto is one of the easiest types of sauces to make. There is very little preparation for this sauce and it packs a ton of flavor. There are several different types of basil that you can get at your local market. There is cinnamon basil, Thai basil, lemon basil and Genovese basil just to name a few. Genovese is considered to be one of the best to make pesto the old Italian way, and if it is available it is the one to use. Basil has many medicinal uses as well, but this recipe is for a great flavor addition on your favorite type of pasta. This dish should take less than 30 minutes from start to finish.
You will need to come up with a grocery list, so you can get all of the ingredients in hand, to make this great dish.
Items list for the Basil Pesto: 2 cups fresh basil leaves, 4 cloves garlic, crushed , 3/4 - 1 cup of pine nuts, 3/4 cup Parmesan cheese shredded, 3/4 Romano cheese shredded, 1 cup of good quality olive oil, pinch of salt and black pepper, T/T. You will also need one pound of your favorite pasta, penne pasta, farfalle pasta (bow tie) or fettuccine if you wish. 1/4 cup of heavy cream optional.
1. I start my water at this point to get ahead of the game, and I use a generous amount of salt in the water for the pasta. Depending on the pasta you use it would be best to follow the directions on the box. Just make sure you add salt the water, it is important.
2. Get out your food processor or blender at this point. Add your washed basil, garlic and pine nuts at this time and blend.
3. While blending you need to start incorporating the olive oil at this point, in a slow but steady stream.
4. Stop the food processor and add cheese, salt and pepper. Blend again and then taste for seasonings. Add more salt an pepper if it is needed. I remember while attending Culinary school, I was asked by one of my chef instructors: Did you forgot your salt extractor today? You can always add more of any ingredient, but you can not take it out!
5. Remove all of the pesto from the food processor, and hold until you are finished. I will put it into a container that I can keep in the refrigerator, so I will have it for a week or two. And that way you are not continually transferring to many bowls to clean.
6. I would add my pasta to the boiling water at this point and prep the rest of my ingredients at this point. If I were going to add a salad with this dish I would get if made at this point. It will not take long to wash your lettuce and get ingredients ready for dinner with your family.
7. I like to add artichokes, bacon and sun-dried tomatoes to this dish just to give it some flare. I also take some extra pine nuts, and roast them to add them to the finished dish as well. To roast your pine nuts you can do it in a over or over a stove top burner. You just have to watch them to make sure they do not get too much color. They will taste very bitter, or burned if this happens. You can add any ingredient to your pasta dish that you prefer. I am sure some Kalamata black olives would be tasty on this dish as well. This is what makes it your dish, every ones taste buds are a little different. If you are wanting to have a special dinner for loved ones or guests. You can offer them a wide variety of ingredients to add to there own dish in the center of the table. It will make them feel very special, and offer them the ingredients to make it their own dish.
8. The pasta is probably ready to be drained at this point. Do not wash the pasta, and return it to the same pan. I would start to add in some of the pesto starting with 2-3 tablespoons and turn the pasta with tongs if you have them to mix in the pesto. Continue until the desired amount of pesto is on the pasta. Add salt and pepper to taste and then serve.
9. If you are not concerned about the fat content: Then go from step 7 to step 9 In a separate bowl add a couple of tablespoons of the pasta water to the the 1/4 cup of heavy cream to the, add the 2 Tbsp of pesto and mix. Drain the pasta, but do not rinse. Put the pasta back into the same pan and pour the cream pesto mixture into the pot and turn with a wooden spoon of tongs. Make sure there is a good covering of the mixture on the desired pasta. You can also add more cheese at this point if you so desire.
10. Set the table and get ready to dig in. After I put the portion on to my plate I would then add my artichokes, bacon, sun-dried tomatoes, and pine nuts. Or you can put yours on a nice serving platter in the middle of the table with a piece of basil garnish and everyone can serve themselves.
I hope that you enjoy this dish. Making a basil pesto sauce is very easy and it taste great. I hope that you will find those ingredients that you really love and incorporate them into this dish to call it you own.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Italian pesto
You will need to come up with a grocery list, so you can get all of the ingredients in hand, to make this great dish.
Items list for the Basil Pesto: 2 cups fresh basil leaves, 4 cloves garlic, crushed , 3/4 - 1 cup of pine nuts, 3/4 cup Parmesan cheese shredded, 3/4 Romano cheese shredded, 1 cup of good quality olive oil, pinch of salt and black pepper, T/T. You will also need one pound of your favorite pasta, penne pasta, farfalle pasta (bow tie) or fettuccine if you wish. 1/4 cup of heavy cream optional.
1. I start my water at this point to get ahead of the game, and I use a generous amount of salt in the water for the pasta. Depending on the pasta you use it would be best to follow the directions on the box. Just make sure you add salt the water, it is important.
2. Get out your food processor or blender at this point. Add your washed basil, garlic and pine nuts at this time and blend.
3. While blending you need to start incorporating the olive oil at this point, in a slow but steady stream.
4. Stop the food processor and add cheese, salt and pepper. Blend again and then taste for seasonings. Add more salt an pepper if it is needed. I remember while attending Culinary school, I was asked by one of my chef instructors: Did you forgot your salt extractor today? You can always add more of any ingredient, but you can not take it out!
5. Remove all of the pesto from the food processor, and hold until you are finished. I will put it into a container that I can keep in the refrigerator, so I will have it for a week or two. And that way you are not continually transferring to many bowls to clean.
6. I would add my pasta to the boiling water at this point and prep the rest of my ingredients at this point. If I were going to add a salad with this dish I would get if made at this point. It will not take long to wash your lettuce and get ingredients ready for dinner with your family.
7. I like to add artichokes, bacon and sun-dried tomatoes to this dish just to give it some flare. I also take some extra pine nuts, and roast them to add them to the finished dish as well. To roast your pine nuts you can do it in a over or over a stove top burner. You just have to watch them to make sure they do not get too much color. They will taste very bitter, or burned if this happens. You can add any ingredient to your pasta dish that you prefer. I am sure some Kalamata black olives would be tasty on this dish as well. This is what makes it your dish, every ones taste buds are a little different. If you are wanting to have a special dinner for loved ones or guests. You can offer them a wide variety of ingredients to add to there own dish in the center of the table. It will make them feel very special, and offer them the ingredients to make it their own dish.
8. The pasta is probably ready to be drained at this point. Do not wash the pasta, and return it to the same pan. I would start to add in some of the pesto starting with 2-3 tablespoons and turn the pasta with tongs if you have them to mix in the pesto. Continue until the desired amount of pesto is on the pasta. Add salt and pepper to taste and then serve.
9. If you are not concerned about the fat content: Then go from step 7 to step 9 In a separate bowl add a couple of tablespoons of the pasta water to the the 1/4 cup of heavy cream to the, add the 2 Tbsp of pesto and mix. Drain the pasta, but do not rinse. Put the pasta back into the same pan and pour the cream pesto mixture into the pot and turn with a wooden spoon of tongs. Make sure there is a good covering of the mixture on the desired pasta. You can also add more cheese at this point if you so desire.
10. Set the table and get ready to dig in. After I put the portion on to my plate I would then add my artichokes, bacon, sun-dried tomatoes, and pine nuts. Or you can put yours on a nice serving platter in the middle of the table with a piece of basil garnish and everyone can serve themselves.
I hope that you enjoy this dish. Making a basil pesto sauce is very easy and it taste great. I hope that you will find those ingredients that you really love and incorporate them into this dish to call it you own.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Italian pesto
Tuesday, February 19, 2008
Chipotle Talipia Taco's, with a cilantro, mango chutney, A must try on this recipe, great dish
Ingredients list:
1 lbs of Fresh Tilapia, you can use frozen, if you can't find fresh.
1-2 bunches of fresh Cilantro3
1-2 fresh ripe Mangoes
1/2- 1 fresh Jalapeno
1/2 lime for juice
1 clove of minced garlic paste
1 small Red Onion or a sweet White Onion, the red just gives it a better eye appeal
1 can of Chipotle Peppers in Adobo sauce, check you Hispanic food section at you local grocery store.
3-4 Tbsp of dried Chipotle chili for a dry rub
1-2 T of Salt and Cracked Pepper for dry rub
1/2-1 tsp of garlic powder for dry rub
1/4-1/2 Cup of Canola oil
1/4 Cup of Mayo
2 Cans of Black Beans, with added fresh garlic about 1-2 cloves ,with salt to taste, and then cooked together for about 10-15 minutes
3-4 Cups of prepared Aborio rice, I like to add Fresh Corn, and Red Bells with some fresh Cilantro and salt.
1 Package of Whole Wheat tortillas, or Flour if you prefer
1 package of Coleslaw mix, it has shredded red cabbage, green cabbage and carrots
Ready the Tilapia for the Dry Rub: First you will make sure the fish is fresh and that it is clear of all bones. You will then make sure the fish is dry of all moisture. Then add the fish to the oil, and remove to a sheet pan. You will take all of the dried spices, and salt and pepper, and mix. You will then get a pan, add your Tilapia and apply a generous coating of the dry rub to your Tilapia. Set the fish aside and let it hang out while you prepare your chutney. You can refrigerate if you think it will take you very long to prepare you chutney, and Chipotle aioli.
Your Mango Chutney: You will remove the skin from your Mango, cut it and remove the pith. You will fine chop the red onion, and mince the garlic. You will also very finely chop the Jalapeno. You can add as much or little of the Jalapeno for desired taste. You will be adding a Chipotle Aioli as the sauce for the taco. It will have some heat to it, so if you want to omit the Jalapeno altogether the taco's will be fine without it.
Chipotle Aioli: If your can of Chipoltle in the Adobo sauce, is a puree you will be a step ahead. If your Chipotle peppers are whole in the can, and in the sauce you will need to puree at this time. No big deal takes 2-3 minutes. After you have the puree you can add half of it to the mayo, and garlic powder, or all of the Chipotle puree at this time. You can add as much or little it just depends on the amount of heat you prefer to you taco's. You just need to make sure you are tasting as you are adding your puree to the mayo to get the desired heat for your palate. A little of this puree goes a long way, and it has a really great flavor. Mix well, and add minced garlic paste and refrigerate.
Preparing the Tilapia: In a med saute pan you will heat over medium to low high heat, add some canola oil. Add the dry rub coated Tilapia and saute quickly, and turn. Do not over cook, it will only take about 2-3 minutes on each side. Take the Tilapia out of the saute pan and let it rest for about 2-3 minutes and start to prepare you plates for food service.
Plating your Tilapia Taco's: Add your serving of rice and beans to the plate. Add 2 tortillas, and add your Chipotle Aioli on the open faces. You can add a little, or a generous portion, it is your preference. You will then add some of the coleslaw mixture on each of the tortillas. Then add the Tilapia, and then the Mango chutney. If you like you can also add some of the black beans as well. You can also add extra cilantro for garnish. I hope that you enjoy these Tilapia taco's they have always been a real hit. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
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