IINGREDIENTS:
12 large scallops
salt and pepper
1/2 cup panko crumbs
3 tbs fresh coarsely chopped tarragon
2 tbs fresh chopped parsely
1/4 tsp mortons seasoning blend
3 tps olive oil 2 tbs unsalted butter
1/4 pint cherry tomatoes, halved
1 zuccxini, halved and sliced
3 tbs sherry
3/4 cup half and half mixed with 1 tsp cornstarch
Heat oven to 200F.
Rinse, dry and season scallops.Combine bread crumbs with 1 tbs tarragon, the parsley and the seasoning blend.
Melt 2 tbs of the olive oil with2 tbs butter. Coat the scallops ith the crumb mix and cook about b3 minutes on each side, turning only once.Remove to plate, tent and place in oven to keep warm.
heat 1 tbs olive oil, add tomatoes and saute 2 minutesuntil they start to brown.Add the zucchini and saute 2 mnutes more until just tender.Remove and keep warm.In the same skillet add ths sherryto deglaze, the tarragon and the milk. Heat gently ntil creamy.Adjust seasoning.
Place 3 scallops on each plate, drizzle wit some sauce and serve with sauteed veges.
Saturday, December 26, 2009
Apple, blackberry and cheese cobbler
I ngredients:
5 large granny smih apples, abt 21/2 lbs, cut into 3/4 inch cubes
Heat oven to 325F
1/2 cup (1 stick) butter beaten with
1/2 cup gran sugar
1/2 cupbrown sugar until well blended. Beat in
1 cup flour
1/3 cup sliced almonds
1 tsp vanilla
1 tsp salt. Spread mixture evenly in a 10 by 15 inch jelly roll pan.Bake 10 to 15 minutes until streusel is light golden. Cool.Reset oven to 350F.
Melt 1/4 cup (1/2 stick) butter. Saute apples with 1 cup brown sugar, 2 tsp cinnamon and 1 vanilla bean for 2 minutes. Add 1/2 cup brandy, 1 tbsp fresh lemon juice and 1/2 tsp lemon zest. Cook about 5 minutes until liquid is reduced and apples are tender.Remove from heat. Stir in 1 pint (11/4 cups) blackberries,unthawed frozen.Transfer mixture to a 9 by 13 baking dish. Top with 1 cup (4 ozs) grated sharp white cheddar cheese. Crumble cooled streusel and sprinkle it on top. Bake 8 to 10 minutes until cobbler is heated through and cheese is melted.
Serve with vanilla ice cream.
5 large granny smih apples, abt 21/2 lbs, cut into 3/4 inch cubes
Heat oven to 325F
1/2 cup (1 stick) butter beaten with
1/2 cup gran sugar
1/2 cupbrown sugar until well blended. Beat in
1 cup flour
1/3 cup sliced almonds
1 tsp vanilla
1 tsp salt. Spread mixture evenly in a 10 by 15 inch jelly roll pan.Bake 10 to 15 minutes until streusel is light golden. Cool.Reset oven to 350F.
Melt 1/4 cup (1/2 stick) butter. Saute apples with 1 cup brown sugar, 2 tsp cinnamon and 1 vanilla bean for 2 minutes. Add 1/2 cup brandy, 1 tbsp fresh lemon juice and 1/2 tsp lemon zest. Cook about 5 minutes until liquid is reduced and apples are tender.Remove from heat. Stir in 1 pint (11/4 cups) blackberries,unthawed frozen.Transfer mixture to a 9 by 13 baking dish. Top with 1 cup (4 ozs) grated sharp white cheddar cheese. Crumble cooled streusel and sprinkle it on top. Bake 8 to 10 minutes until cobbler is heated through and cheese is melted.
Serve with vanilla ice cream.
Friday, December 18, 2009
Crispy Aromatic Duck
Ingredients
1x2.75kg duck, fresh or frozen 6 slices of fresh root ginger 6 spring onions, cut into 7.5cm in lengths cornflour, plain flour or potato flour for dusting Groundnut oil
For the Spice Rub: 2 tbsp five-spice powder 65g sichuan peppercorns 25g whole black peppercorns 3 tbsp cumin seeds 200g rock salt
To Serve: chinese pancakes 6 spring onions, finely shredded hoisin sauce.
Method:1.If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.
2.After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.
3.Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.
4.Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.
5.Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.
6.Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.
1x2.75kg duck, fresh or frozen 6 slices of fresh root ginger 6 spring onions, cut into 7.5cm in lengths cornflour, plain flour or potato flour for dusting Groundnut oil
For the Spice Rub: 2 tbsp five-spice powder 65g sichuan peppercorns 25g whole black peppercorns 3 tbsp cumin seeds 200g rock salt
To Serve: chinese pancakes 6 spring onions, finely shredded hoisin sauce.
Method:1.If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.
2.After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.
3.Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.
4.Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.
5.Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.
6.Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.
Horseradish-Crusted Rib Roast
INGREDIENTS:
4 carrots
2 medium onions
24 oz potatoes
8 celery ribs
2 tbsp olive oil
4-5 lb standing rib roast
1 tsp kosher salt
3 sprigs roseary
3/4 cup horseradish sauce
1 1/2 tsp worcestershire sauce
1/4 tsp pepper
Preheat oven to 475f. Peel carrots, onions,potatoes and celery into 1 inch pieces. Combine all vegetables with olive oiluntil well coated. Transfer to roasting pan.Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 325f. Bake one hour.
Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish,worcestershire sauce and pepper: set aside.
Remove rost from oven. Coat with horseradish mixture. Bake 1 1/2 to 2 more hours or until internal temperaturereaches 145f (medium rare) to 170f (well done).Rest 15 minutes before slicing.
4 carrots
2 medium onions
24 oz potatoes
8 celery ribs
2 tbsp olive oil
4-5 lb standing rib roast
1 tsp kosher salt
3 sprigs roseary
3/4 cup horseradish sauce
1 1/2 tsp worcestershire sauce
1/4 tsp pepper
Preheat oven to 475f. Peel carrots, onions,potatoes and celery into 1 inch pieces. Combine all vegetables with olive oiluntil well coated. Transfer to roasting pan.Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 325f. Bake one hour.
Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish,worcestershire sauce and pepper: set aside.
Remove rost from oven. Coat with horseradish mixture. Bake 1 1/2 to 2 more hours or until internal temperaturereaches 145f (medium rare) to 170f (well done).Rest 15 minutes before slicing.
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