Monday, October 31, 2011

LOT'S OF GREEN TOMATOES THIS YEAR SO MORE GREEN TOMATO- APPLE PIE ENJOY DAN:

GREEN-TOMATO APPLE PIE FOR THE VOLUNTEERS AT THE SOUP KITCHEN
                                                 By CHEF DAN:
Serves 10-12

INGREDIENTS:

6 apples, cored and sliced
6 green tomatoes, sliced
1 stick of butter
1-1/2 cups flour
1 cup sugar
1teaspoon baking powder
1 cup almonds, chopped

DIRECTIONS:             (PRE-HEAT OVEN 425 DEGREES)

1.    Add almonds in boiling water for 1 minute.
2.    When cooled remove skin.
3.    Chop the almonds.
4.    Melt the butter in a skillet over medium-heat.
5.     In a bowl mix flour, sugar, baking powder, and almonds together.
6.    Pour butter over and combine.
7.    In a greased baking dish add green tomatoes and apples.
8.    Pour mixture over green tomatoes and apples.
9.    Bake for 25 minutes.

ENJOY DAN:                                        BON-APPETITE!

SWEET POTATOES AGAIN MY WAY ENJOY DAN:

            SWEET POTATOES BAKED MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:

3 sweet potatoes
2 egg whites
2 tablespoons olive oil
1 tablespoon of spice combination of your choice, smoked paprika, chipotle powder, Chinese five-allspice, garam masala, cumin, parmesan cheese or garlic.
1 tablespoon coarse salt.

DIRECTIONS:           (PRE-HEAT OVEN TO 450-DEGREES)

1.    Peel the sweet potatoes and cut off the ends.
2.    Cut the potatoes in half lengthwise into 1/4-inch wide slices.
3.    Lay the slices flat and cut them into 1/4-inch stripes.
4.    So you have 1/4-x 1/4-x 2-inch sticks.
5.    Put the sweet potatoes in a bowl and add the oil mix to combine.
6.    Sprinkle with salt and the spices of your choice or all of them.
7.    Use your hand to mix well, so all pieces are coated with oil and spices.
8.    On a greased baking sheet with a wire rack on top so that the oven air circulates around the sweet potatoes pieces.
9.    Bake for about 45 minutes, or until well browned.

ENJOY DAN:                                         BON-APPETITE!

YOU CAN USE THIN CUT BEEF TOP ROUND ENJOY DAN:

                           CHICKEN MILANESE by CHEF DAN:
Serves 4

INGREDIENTS:

4 boneless chicken breasts halves, skinned
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon fresh parsley, minced
2 tablespoons lemon juice
1/2-cup grated Parmesan cheese
1/2-cup Panko (Japanese bread crumbs)
2 egg whites
1/2-cup fat-free milk
1/8-teaspoons coarse salt
1/8-teaspoon freshly ground black pepper
1 tablespoon fresh basil

DIRECTIONS:

1.    With cast iron skillet flatten chicken between sheets of waxed paper to 3/8-inches thick.
2.    Mix cheese, Panko, minced parsley, salt and pepper in a bowl.
3.    Whisk egg whites and milk in a bowl to blend.
4.    Dip chicken into egg mixture.
5.    Then into bread crumb mixture, coating completely and pressing to adhere.
6.    In a cast iron skillet heat oil until sizzling.
7.    Add chicken and cook until golden brown and cooked through, about 4-minutes each side.
8.    Transfer chicken to platter.
9.    In a sauce-pan melted the butter, mix in the lemon juice and pour over the chicken.
10. Garnish with basil

Sunday, October 30, 2011

SALMON WITH FENNEL AND ORZO WOW! WOW! ENJOY DAN:

                  SALMON BRAISED IN FENNEL by CHEF DAN:
Serves 4

INGREDIENTS:

1-1/2-pound salmon fillet.
1 fennel bulb, thinly sliced
2 tablespoons orzo
1/4-cup fennel fronds
1/4-cup chicken broth, plus 2 tablespoons
2 tablespoons fresh lemon juice
Zest from 2 lemons
Coarse salt and fresh ground pepper to taste

DIRECTIONS:

1.    Season salmon with salt and pepper.
2.    Set aside.
3.    Heat 2 tablespoons each, orzo and broth In a skillet.
4.    Over medium-heat add thinly sliced fennel bulb and sauté for 1 minute. Stirring constantly.
5.    Add 1/4-cup broth, lemon zest, lemon juice, and a pinch of salt and pepper.
6.    Place salmon on top of fennel.
7.    Cover and reduce heat to low.
8.    Cook for about 5 minutes.
9.    Sprinkle with fronds.
10. Serve with jasmine rice.
ENJOY DAN:                                         BON-APPETITE!

ORZO IS LICORICE FLAVORED AND ADDS TO THE FENNEL TASTE ENJOY DAN:

               BRAISED FENNEL FOR THANKSGIVING by CHEF DAN:
Serves 8-10

INGREDIENTS:

4 fennel bulbs
4 tablespoons butter
2 tablespoons DAN’S honey
2 tablespoons ouzo
1/2-cup chicken stock
1/2-cup white wine
I orange
1/2-teaspoons fennel seeds
1 teaspoon dried thyme
Coarse salt and freshly ground pepper to taste
Lemon juice

DIRECTIONS:                                  (PRE-HEAT OVEN TO 325 DEGREES)

1.    Cut the tops off the fennels bulb, chop 1/4-cup of the fronts, chopped, set aside.
2.    Slice the bulbs in half, lengthwise, through the core.
3.    Leave some of the core attached so pieces don’t fall apart.
4.    Melt the butter in skillet over medium-high heat.
5.    Place the fennels cut side down.
6.    Cook undisturbed until browned in spots, about 2 minutes.
7.    Add fennel seeds, thyme, salt and DAN’S honey over the fennel (the honey will help caramelization.
8.     Cook for another 1-2 minutes.
9.    Turn the fennel over and brown the other side.
10. When both sides nicely browned add the orzo to the pan, the orzo should boil down quickly.
11. Remove 3-inches strips of zest from the orange and then juice the orange.
12. Nestle half the pieces of zest in the fennel and pour juice over them.
13. Add stock and white wine.
14. Bring to a boil, then, reduce heat to low, cover the pan and simmer for 15 minutes.
15. Remove the cover, increase heat to high and let stock cook down until it is a glaze.
16. Add the fennels fronds and the rest of the zest and combine gently.
17. Serve with a few splashes of lemon juice.
ENJOY DAN:                                             BON-APPETITE!


Saturday, October 29, 2011

TITTI WENT TO HIGH SCHOOL IN 1975 AND SHE HAS BEEN BACK TO OUT HOUSE 9 TIMES ENJOY DAN:

SWEDISH APPLE PIE by OUR SWEDISH DAUGHTER TITTI WYBERG
Serves 6-8

INGREDIENTS:

4 apples, corded and sliced
1 stick of butter
1-1/4cup flour
3/4-cup sugar
1/2-teaspoon baking powder
1 cup almonds

DIRECTIONS:       (PRE-HEAT OVEN 425 DEGREES)

1.    Add almonds in boiling water for 1 minute.
2.    Let cool then take off the skin.
3.    Chop the almonds.
4.    Melt the butter in a skillet over medium-high heat.
5.    Mix with all the ingredients.
6.    In a greased baking dish add sliced apples.
7.    Pour mixed ingredients over apples.
8.    Bake for 25 minutes.
ENJOY DAN:                                   BON-APPETITE!

CHRISTMAS AT THE SAUL'S OH YEAH PRIME RIB ENJOY DAN:

 SPICE-RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE by CHEF DAN:
Serves 8-10
      (CHRISTMAS AT THE SAUL’S WITH THE CLASEN’S AND THE SAUL-LANGFORD’S)
FOR THE BEEF:
1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
2 tablespoons fresh thyme, finely chopped
1 tablespoon ground fennel seed
1/2-teaspoon each caraway seeds, coarse salt and freshly ground black pepper

FOR THE SAUCE:
2 tablespoons butter
1 tablespoons olive oil
8 garlic cloves, minced
1/2-teaspoon fresh rosemary, minced
3 spring’s fresh thyme
2 (8oz) packages baby bella or domestic white mushrooms, sliced
1/4-cup shallots, thinly sliced
1/4-teaspons sugar
1 teaspoon cracked black peppers
1 bottle red hearty red wine, such as Zinfandel
2 cups beef broth
1 teaspoon Dijon mustard
1 tablespoon corn starch

SEASON THE BEEF:
In a bowl combine olive oil, minced garlic, thyme, fennel, caraway, 1 tablespoon salt, and 2 teaspoons black pepper.
With your hands spread the spice mixture all over the roast.
You can do up to 2 days ahead of time.

MAKING THE SAUCE:
Melt the 1 tablespoon butter and olive oil in a skillet over medium-heat.
Add mushrooms, shallots, sugar, Dijon,1/4-teaspoons salt, cook stirring often, abour 6 minutes.
Add rosemary, thyme, peppercorn and half the wine.
Simmer until the wine reduces and just covers the solids, 10-15 minutes.
Add the remaining wine and reduce again for about 10-12 minutes.
Add beef broth and simmer until reduced by half, about 15 minutes.
Strain through a sieve set over a big bowl, pressing lightly on the solids, set aside.
Melt the reaming 1 tablespoons butter over low-heat.
Whisk in the cornstarch and cook, whisking often, about 1 minute.
Slowly add the wine reduction, whisking constantly, until slightly thickened, about 3 minutes.
Season with salt and pepper, sauce can be made up to 3 days ahead of time.

ROAST THE BEEF:        (PRE-HEAT OVEN TO 250 DEGREES)     ENJOY DAN:     BON-APPETITE!
Set a wire rack over the skillet and set roast on rack. Slow-roast in oven for 2-1/2-to 3 hours, or internal temperature is 120-130 degrees. Transfer roast to cutting board, in the skillet return mushroom sauce and heat through. Spoon the sauce over each serving or pass at the tables.

THE NIGHT-CRAWLERS GARDEN CLUB IS COMING TO DINNER AT OUR HOUSE.

CARBOMADA-SQUASH AND VEGETABLE STEW WITH BLACK BEANS by CHEF DAN:
Serves 20                           (NIGHT-CRAWLERS GARDEN MEETING)

INGREDIENTS:

4 pounds stewing beef, cut into bit-size pieces
2 (14.5oz) cans black beans
4 acorn squash
3 tablespoons butter
3 tablespoons olive oil
4 zucchini, diced into 1/2-inch pieces
6 tomatoes, chopped or 2 cans (14.5oz) cans diced tomatoes
2 fennel bulbs, trimmed and cut into 1/4-inch slices
2 large butternut squash, peeled, seeded and cut into 1-inch chunks
12 white pearl onions
8 garlic cloves, 4 whole cloves and 4 crushed cloves
8 fresh bay leaves
2 bunches of fresh herbs, rosemary, thyme, or herbs of your choice.
1/4-cup red-wine vinegar
6 sweet potatoes, diced into 1-inch cubes
10 carrots, chopped
2 pounds frozen corn
1 quart beef broth
4 each apples and pears, sliced

DIRECTIONS:          (PRE-HEAT OVEN TO 350 DEGREES)

1.    Chop the top off the acorn squash, scrape the insides of the squash out with a spoon and discard.
2.    Cut a little slice of the bottom, so it sits up straight.
3.    Add butter, 2 fresh bay leaves, and 2 whole garlic cloves in the cavity of each acorn squash.
4.    In a greased baking dish bake squash for about 45 minutes.
5.    Let cool and set aside.
6.    Heat oil in a heavy pot over medium-high heat.
7.    Add the meat and brown on all sides.
8.    Add crushed garlic and season with coarse salt and freshly ground black pepper.
9.    Add vinegar and boil until evaporated.
10. Add pearl onions, sliced fennel bulbs, and sauté for 5-6 minutes.
11. Add beef broth, potatoes, butternut squash, carrots and tomatoes, fresh herbs and bring to a boil.
12. Stir in zucchini and corn, cook on low heat for25-30 minutes or until squash is semi-soft.
13. Add apples and pears cook covered for about 5 minutes more.
14. Carefully remove skin from acorn squash and cut into wedges.
15. Place the stew into serving bowls with squash wedges arranged around the edge.
ENJOY DAN:                                  BON-APPETITE!

Friday, October 28, 2011

CHANTERELLES IT'S THE SEASON SO HERE GOES ENJOY DAN:

                      CHANTERELLES MY WAY by CHEF DAN:
Yields 2 cups

1 tablespoon butter
1 pound fresh chanterelles
1/4-cup dry white wine
3 tablespoons fresh parsley leaves
1 teaspoon fig vinegar
Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

1.    Halved chanterelles into 1/2-slices.
2.    In skillet melt butter over moderately add mushrooms over medium high-heat or until foam subsides.
3.    Sauté mushrooms about 2 minutes or until lightly browned.
4.    Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes.
5.    In a bowl toss mushrooms with parsley and fig vinegar.

ENJOY DAN:                                             BON-APPETITE!

GREEN CURRY PASTE AND COCONUT MILK WOW!!!!!!!!!!!ENJOY DAN:

THAI MUSSELS WITH GREEN CURRY COCONUT SAUCE by CHEF DAN:
Serves 4

INGREDIENTS:

2 pounds PENN-COVE mussels, cleaned and debearded
1 tablespoon grape-seed oil
1-1/2 tablespoons green curry paste
1 thumb-size piece ginger, graded
2 shallots, finely chopped
3 garlic cloves, minced
3 kaffir leaves, cut into thin strips (or 1 teaspoon grated rind lime)
1 (8oz) bottle clam juice
Hand-full Thai basil, torn into small pieces, and crusty French bread for garnish

GREEN-CURRY COCONUT SAUCE:

1(19oz) MAE-PLOY coconut milk
1 tablespoon each fish sauce soy sauce, brown sugar, and lime juice
1 Thai chili, finely chopped or 1/2-teaspoon of red pepper flacks

TO MAKE THE GREEN-CURRY COCONUT SAUCE:

1.    Place all the sauce ingredients in a food processor. Blend well.
2.    Taste test for salt, adding more fish sauce if not salty enough.
3.    If too salty, add a little lime juice.
4.    Set aside.

DIRECTIONS:
1.    In a wok over medium-high heat add oil until sizzling, and then add green curry paste and stir until the room smells good, about 30 seconds.
2.    Add ginger, shallots, garlic, and kaffir leaves strips or lime rind.
3.    Stir-fry 1-2 minutes or until shallots are transparent.
4.    Add coconut sauce, and calm juice, bring to a boil.
5.     Reduce heat to simmer and add PENN-COVE mussels.
6.    Cover and cook 2-3 minutes.
7.    Take off lid and stir, discard any mussels that do not open
8.    Stir gently, when heated thru serve and enjoy.
9.    Garnish with Thai basil and crusty fresh bread.
    
              ENJOY 

Sunday, October 23, 2011

ARTICHOKES STUFFED WOW!!!!!!!!!!!!! ENJOY DAN:

            ARTICHOKES STUFFED WITH MUSHROOMS by CHEF DAN:
Serves 4

INGREDIENTS:

4 artichokes
Dash of coarse salt
Lemon slices

STUFFING:
2 cups Panko (Japanese bread crumbs)
I onion, chopped
2 cloves garlic
2 tablespoons olive oil
1/4-cup baby portabellas, chopped
1 carrot, graded
3 tablespoons sun-dried tomato halves with Italian herbs, drained and sliced
1/4-cup chicken broth
1/4-cup fresh thyme leaves
Handful parsley or cilantro for garnish

DIRECTIONS:
1.    Boil the artichokes in pot of salted water to cover.
2.    Add a few slices of lemon, for about 30 minutes or until a leaf pulls easily from the base.
3.    Drain in a colander and cool the artichokes.
4.    Laying them upside down.

MAKING THE STUFFING:                            (PRE-OVEN TO 375 DEGREES)
1.    In a skillet over medium-heat add the oil until sizzling.
2.    Add the onions and garlic until onions are transparent, about 5 minutes.
3.    Through in the mushrooms, carrots, sun-dried tomatoes and thyme.
4.    Stir in the chicken broth, and cook for about 5 minutes.
5.    Then mix in Panko crumbs.
6.    Pull the artichokes leaves apart and pull out the purple tipped center leaves.
7.    Using a small spoon, scrape out the all hairy choke and discard it.
8.    Spoon the stuffing into the center of the artichoke.
9.    Push the leaves back into shape.
10.   In pre-heated oven place a greased baking dish with the artichokes.
11. Pour a dash of olive oil in the center of each one.
12. Bake for about 20-25 minutes or until heated through.
13. Garnish with cilantro or parsley.
            
                 ENJOY DAN:                                               BON-APPETITE!

Saturday, October 22, 2011

WOW!!!!!! SWEET POTATOES WITH SAGE AND PARMESAN CHEESE ENJOY DAN:

           SWEET POTATOE WEDGES PARMESAN-COATED by CHEF DAN:
Serves 8-10

INGREDIENTS:

4 sweet potatoes cut lengthwise into 16 wedges
1/2-cup all-purpose flour
3 egg whites
1 tablespoons water
3/4-teaspoon coarse salt
1/2-PANKO (Japanese bread crumbs)
3/4-cup parmesan cheese
1 teaspoon dried sage

DIRECTIONS:                                         (PRE-HEAT OVEN TO 425-DEGREES)

1.    Combine flour, sage, and salt in a shallow bowl.
2.    Combine egg whites and water in a shallow dish, stir with a whisk.
3.    Combine cheese and Panko in another shallow bowl.
4.    Dredge sweet potato wedges in flour mixture.
5.    Dip into egg white mixture.
6.    Dredge in cheese mixture.
7.    Line 2 baking sheet with aluminum foil, sprayed with cooking spray.
8.    Bake in pre-heated oven for about 30 minutes, rotating pan after 20 minutes.

ENJOY DAN:                                                  BON-APPETITE!