Tuesday, April 30, 2013

Springtime MAY 2013 Newsletter

 
Evening Everyone!
 
Tomorrow is May!!! Yea! Springtime! Hope this finds all well and enjoying Springtime weather!
This newsletter is Spring cleaning of Cupboards and Our Hearts...with recipes on the lighter side for Springtime meals!
 
Enjoy!
Hugs,
Paula
 
FOOD FOR THOUGHT:
 
 
 
Cleaning Cupboards & My Heart
 

Today while cleaning cupboards
With organized housewifely art
I suddenly decided
To clean the cupboards of my heart.
I threw out negative criticism
To the trash pile-to the fire!
I added extra cups of appreciation
And worthwhile thoughts that will inspire.
I threw out constant condemnation
Which says, you're wrong, I'm right!
I put in an extra measure of consideration
For all folks, red, yellow, black, & white.
Yes, out went constant complaining
Grumbling about those trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from Creator above
Throw out pride and hatred, too.
Replaced with humility and love...

Paula George
 
 
 

RECIPES:
 
Capital Grille Prosciutto-Wrapped Mozzarella
Ingredients:
■1 pound large fresh mozzarella balls
■15 paper thin slices prosciutto
■10 ounces large or cherry heirloom tomatoes (mix of yellow and red)
■1 teaspoon kosher salt
■1 teaspoon freshly cracked black pepper
■6 slices pain rustique bread, cut in 1/4-inch thick slices on the bias (see note)
■1/4 cup plus 2 tablespoons hot clarified butter (divided)
■1/2 cup finely grated Grana Padano cheese (see note)
■1 tablespoon extra-virgin olive oil
■3/4 ounce chiffonade cut basil leaves plus 3 sprigs fresh basil for
■garnish
■2 tablespoons 12-year-old balsamic vinegar
Preparation:
■Slice the balls of mozzarella cheese into about 1/2-inch-thick slices weighing about 1 1/4 ounces each.
■Individually wrap the slices of mozzarella with slices of prosciutto, making certain to completely cover the cheese.
■Place the wrapped mozzarella on parchment paper and refrigerate until ready to use.
■Core tomatoes and cut into 1/2-inch dice. Halve or quarter smaller heirlooms tomatoes and place in a mixing bowl. Season with kosher salt and pepper. Let tomatoes rest.
■Brush slices of bread on both sides with the 1/4 cup hot clarified butter and sprinkle both sides liberally with the grated cheese. Press cheese gently into the bread. Toast in a panini press over medium-high heat or in a hot sauté pan that has been coated with clarified butter, turning once, until golden brown and crisp on each side. This will take 1 to 2 minutes per side. If using a skillet, cook slices in batches; do not crowd pan.
■Preheat oven to 450 degrees.
■Place remaining 2 tablespoons clarified butter in a hot skillet. Gently set pieces of wrapped mozzarella in the skillet and sauté 2 minutes per side or until exterior is crisp. Place seared mozzarella balls on a cookie sheet then transfer to oven. Cook until cheese starts to melt and is hot, about 5 minutes.
■Meanwhile toss tomatoes with olive oil, the chiffonade of basil and the balsamic.
■To assemble: Mound a spoonful of the tomato salad in the centers of three large, warmed dinner plates. Arrange the grilled mozzarella, leaning it against the tomato salad, around the front and side edges of the plate. Lean two croutons on the backside of the plates. Place a sprig of basil in the center of the tomatoes and serve immediately.
Notes: Pain rustique has a thick crust similar to Italian bread.
Grana Padano cheese is available specialty food stores.
Parmigiano-Reggiano could be substituted.
Source: Jeff Beale, executive chef, The Capital Grille, Wisconsin
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I love this Caesar dressing. It can be used with a side salad, this Chicken Salad or a Caesar Salad with Citrus Grilled Shrimp is another tasty option! Enjoy!
Caesar Chicken Salad
from my kitchen
Caesar Salad Dressing:
4-6 anchovies
8 Tbsp. mayonnaise
8 tsp. lemon juice
2 tsp. Dijon Mustard
4 cloves garlic, minced
1 tsp. worcestershire
1 cup vegetable oil
1/2 tsp. kosher salt
1/2 tsp. fresh ground pepper
1/2 cup shredded Parmesan cheese
In food processor, combine all ingredients and pulse 3 times.
Makes 2 cups.
Salad:
2 cups shredded Rotisserie or grilled chicken
8 cups chopped romaine
4 hard-boiled eggs, chopped coarsely
1 cup halved cherry or grape tomatoes
2 avocadoes, peeled & cubed
Garnish:
1 cup homestyle croutons
1 cup shredded Parmesan cheese
Prepare dressing.
Combine Salad ingredients, toss. Plate on 4 serving plates. Garnish with croutons & Parmesan cheese. Serve with side of Caesar dressing.
Yield: 4 dinner servings
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Spring Mix Salad with Red Wine Vinaigrette
Ingredients
1/4 cup red wine vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1/4 cup olive oil
1 tablespoon chopped fresh herbs, such as basil, chives, parsley, thyme, rosemary
10 ounces mixed baby spring Mix
1/4-1/2 cup coarsely chopped pitted kalamata olives
1/3 cup (1 to 1 1/2 ounces) thinly shaved Parmigiano-Reggiano
Directions
In a mixing bowl combine the vinegar, shallot, mustard, salt and pepper
and whisk to combine. Allow to sit for 5 minutes.
Combine the vegetable oil and olive oil in a pourable measuring cup.
While continuously whisking the vinegar mixture, add the oil in a slow,
steady stream, until completely emulsified. Whisk in the fresh herbs.
Place the spring mix in a large salad bowl and add the olives.
Add enough vinaigrette to just coat the lettuce and toss to thoroughly combine.
Divide among salad plates and top with the Parmigiano-Reggiano for garnish.
*****************************************************************************************************
Three Cheese Spaghetti Pie Recipe courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys
Episode: DVD Night
 
 
3/4 pound spaghetti
9 tablespoons olive oil
5 garlic cloves coarsely chopped
1 small onion, thinly sliced
16 cherry tomatoes, halved
16 kalamata olives, pitted and halved
4 eggs
1 cup heavy cream
2 teaspoons kosher salt
Freshly ground black pepper
1 teaspoon red pepper flakes, optional
6 fresh basil leaves, chopped
4 ounces fontina, grated
8 ounces feta, crumbled
8 ounces Parmesan, shredded
Fresh basil leaves, for garnish
Special Equipment: 10-inch cast iron skillet or nonstick ovenproof skillet

Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.
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Coconut Cream Pie
9" deep dish pie pastry shell, baked
Filling:
1/2 cup plus 2 Tbsp. sugar
1/4 cup cornstarch
pinch of salt
5 beaten egg yolks
1-3/4 cups milk
2/3 cup evaporated milk
1 tsp. vanilla extract
2 Tbsp. butter
2 tsp. brandy
2 cups shredded coconut
In medium heavy saucepan, whisk together sugar, cornstarch and salt. Whisk in egg yolks.
Gradually whisk in both milks. Over medium heat, bring to boil, stirring frequently.
Boil for 1-2 minutes until thickened. Remove from heat. Stir in extract, butter, brandy
and coconut. Pour into baked, cooled pie shell.Cover with plastic film while preparing
meringue. If using optional topping, after pie has chilled to room temp,
chill pie for 1-2 hours before topping.
Meringue:
5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
1/2 tsp. vanilla extract
In large bowl, beat 5 egg whites with cream of tartar until soft peaks form.
Gradually whisk in 1/2 cup granulated sugar and 1/2 tsp. vanilla extract.
Remove plastic film and spread over custard, swirling top for design. Be sure
to spread to edges of crust to seal. Place on baking sheet.
Bake in 325 preheated oven until golden on top. Let cool to room temperature and serve.
Optional topping:
1-1/2 cups heavy cream
1/2 cup powdered sugar
1/2 tsp. vanilla extract
1/2 cup lightly toasted coconut
Beat chilled heavy cream until soft peaks form. Add sugar and vanilla and beat until
desired consistency. Spread over chilled custard. Sprinkle with toasted coconut. Serve.

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