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Friday
Feb042011

Smoked Trout Pâté

  •  ½ small onion, or 3 shallots
  • 1 cup parsley leaves
  • 6 ounces smoked trout, skinned and with any bones picked out
  • 6 ounces cream cheese (low-fat is okay; non-fat is not okay)
  • ¼ cup low-fat mayonnaise
  • 2 tablespoons fresh lemon juice
  • 15 turns freshly ground black pepper
  • Salt, to taste
  • Chives for garnish (optional)
  1. In food processor, mince onion and parsley. 
  2. Add smoked trout, cream cheese, and mayonnaise to processor. Add pepper. Taste and adjust seasoning (the trout will be salty so you may not need extra salt). Place pâté in a serving bowl. Garnish with chives.
  3. Serve with bread or crackers.

Serves 20

Friday
Feb042011

Speedy Spicy Prawns

  • ½ cup hoisin sauce
  • ½ cup orange juice
  • 1 teaspoon Chinese chili paste with garlc, or more to taste
  • 1/4 bunch cilantro, chopped (2 tablespoons reserved)
  • 1 bunch green onions, chopped (2 tablespoons reserved)
  • 1/4 cup extra virgin olive oil
  • 2 pounds large raw prawns (21-25 to a pound), peeled and deveined

 

  1. In a bowl, mix together hoisin sauce, orange juice, chili paste, cilantro, green onions, and olive oil. Put prawns in 1-gallon zip lock bag and add sauce. Shake bag to coat shrimp in marinade and let marinate 15 minutes at room temperature, or refrigerate for at least 1 hour and up to 3 hours.
  2. Preheat oven to 375 degrees. Remove shrimp from marinade with a slotted spoon and place on a baking sheet with a rim. Discard marinade. Bake for 11 minutes or until shrimp has turned pink all over.
  3. Transfer to a serving platter and garnish with reserved cilantro and green onion.

Serves 4 for a main course, 8 as an hors d’oeuvre

Saturday
Oct092010

Quinoa Pilaf

 

 

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, peeled and minced or pressed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup quinoa, rinsed
  • 1 15-ounce can vegetarian stock (1 2/3 cup) or water
  • 1/4 teaspoon salt
  • 10 turns freshly ground black pepper
  • 3/4 cup toasted almonds or pine nuts (optional)

1. Heat oil in a large saucepan. Saute onion and garlic in oil until softened, about 3 minutes. Add cumin and coriander. Add quinoa.

2. Add stock. Bring to a boil, cover the pan, turn heat to low, and cook 15 minutes, until most of the quinoa grains have unfurled their small white tails. Uncover pan and cook 5 more minutes to evaporate excess liquid.

3. Stir in optional nuts.

Prep time: 10 minutes

Cooking time: 20 minutes

Serves 4

 

Saturday
Oct092010

Tarragon Garlic Chicken

  • 2 pounds of chicken on the bone, dark and/or light meat
  • 2 tablespoons vegetable oil
  • 10 turns freshly ground black pepper
  • 2 teaspoons garlic salt
  • 2 teaspoons dried tarragon or rosemary (not both)

1. Preheat broiler. Line broiler pan with foil (to facilitate easy cleanup).

2. Rub chicken with oil, and sprinkle with pepper, garlic salt, and either tarragon or rosemary. Place chicken on broiler pan. Broil about 4 inches from broiler, 20-25 minutes, turning once, about halfway through. You may have to broil the dark meat for an extra few minutes.

Prep time: 10 minutes

Cooking time: 20-25 minutes

Serves 4

Saturday
Oct092010

Mustard Gruyere Crisps

  • 1/2 pound Gruyere cheese
  • 1/2 cup unsalted butter, softened and cut into 3 or 4 pieces
  • 3 tablespoons grainy mustard
  • 1 cup all-purpose flour

1. In a food processor, shred the cheese. Take out the shredding blade, dump the shredded cheese onto a plate and put in the knife blade. Return the cheese to the processor bowl.

2. Add the butter and mustard to the cheese and process a few seconds. The mixture will be lumpy.

3. Add flour and process until a soft dough forms.

4. Using a spatula, scoop the dough out of the processor bowl onto a clean surface or a plate. Divide the dough in half and place each half on a piece of plastic wrap. Use the wrap to form each piece of dough into a log that is one inch in diameter and four or five inches long. You can push the dough together without touching it with your hands. Wrap the logs completely in plastic wrap and refrigerate until firm, at least one hour and up to 3 days.

5. When ready to cook, preheat oven to 350 degrees. With a sharp chef’s knife, slice the log into . inch-thick “crackers.” Place on cookie sheet (no greasing or parchment paper necessary) and bake 15 minutes. Cool on a rack.

Prep time: 15 minutes

Waiting time: At least an hour

Cooking time: 15 minutes

Makes 36 crackers

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