Lemon Dill Veloute

February 24, 2016 KellyH 0 Comments

Lemon Dill Veloute Makes about 3 cups 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock) 1 cup heavy cream Grated zest of one lemon 2 tablespoons fresh lemon juice ¼ cup chopped fresh dill Salt and pepper to …

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Salmon Wellington Stuffed with Crab and Asparagus

February 24, 2016 KellyH 0 Comments

Salmon Wellington Stuffed with Crab and Asparagus Serves 8 3 tablespoons unsalted butter 1 tablespoon olive oil 1 ½ teaspoon Old Bay Seasoning Eight 4 to 5-ounce salmon filets, skin removed 16 asparagus spears, trimmed to fit the length of the salmon filets, and the ends peeled ½ teaspoon salt 1/8 teaspoon freshly ground black …

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Classic Margarita

February 24, 2016 KellyH 0 Comments

Classic Margarita Makes 2 Celebrate (late) National Margarita Day (February 22) 1 lime, cut into wedges Coarse salt 4 ounces Tequila 2 ounces triple sec 2 ounces lime juice 1. Run the lime around the rim of 2 glasses. Dip the rim of the glass into the coarse salt and set aside. 2. In a …

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Chicken Cacciatore

February 24, 2016 KellyH 0 Comments

Chicken Cacciatore Serves 6 3 1/2 pounds bone-in chicken parts 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/4 cup extra virgin olive oil One 1/2-inch thick slice pancetta, cut into fine dice, or 4 strips bacon cut into fine dice 4 garlic cloves, sliced 2 tablespoons finely chopped rosemary 1/3 cup red wine …

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Grilled Pork Tenderloin with Orange Rosemary Glaze

February 24, 2016 KellyH 0 Comments

Grilled Pork Tenderloin with Orange Rosemary Glaze Serves 4 For the Glaze 1 cup orange or tangerine juice 1 teaspoon grated orange or tangerine zest 1 tablespoon finely chopped rosemary 2 tablespoons brown sugar In a small saucepan, combine the ingredients, and bring to a simmer. Simmer for 5 minutes, until the glaze begins to …

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Tango Tangerine Granita

February 24, 2016 KellyH 0 Comments

Tango Tangerine Granita 1/4 cup granulated sugar 1 Tbs. finely chopped tangerine zest Salt 1/2 cup water 1 1/2 cups fresh tangerine juice, with pulp 1. In a small saucepan, stir together the sugar, zest, a pinch of salt, and water. 2. Bring to a boil over medium heat and cook, stirring, until the sugar …

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Raw Chiogga Beet Salad

February 24, 2016 KellyH 0 Comments

Raw Chiogga Beet Salad Serves 2 to 4 1 bunch chiogga beets, scrubbed, peeled, and cut into julienne 2 tablespoons finely chopped spring onion 2 tablespoons olive oil 2 tablespoons rice vinegar 2 tablespoons lime juice 2 teaspoons honey 1/4 teaspoon salt Pinch cayenne pepper 3 tablespoons finely chopped Italian parsley 2 tablespoons finely chopped …

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Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette

February 24, 2016 KellyH 0 Comments

Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette Serves 6 One bunch chiogga beets, tops trimmed, and scrubbed One head butter lettuce, washed and spun dry 1buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce) 2 vanilla blood oranges, peel …

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Bistro Carrot Salad

February 24, 2016 KellyH 0 Comments

Bistro Carrot Salad Serves 4 One bunch carrots, peeled, and shredded coarsely (large holes on a box grater) 1/4 cup finely chopped spring onions 1/4 cup fresh lemon juice 2 tablespoons orange juice 1/4 cup extra virgin olive oil 2 teaspoons sugar 1 teaspoon Dijon mustard Salt and pepper 1. In a mixing bowl, toss …

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Vanilla Blood Orange Upside Down Cake

February 24, 2016 KellyH 0 Comments

Vanilla Blood Orange Upside Down Cake Serves 10 1/2 cup unsalted butter 3/4 cups firmly packed light brown sugar 2 to 4 vanilla blood oranges, peel and pith removed, and sliced 1/4-inch thick 1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside. 2. Melt the butter in a …

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