Friday, November 30, 2007

Moroccan Stew

2 quarts smashed fresh tomatoes
1 can tomato sauce
1 quart water
1/2-1 cup onion
2 cups frozen green beans
(2) 12 oz cans of artichoke hearts
1 small can sliced black olives
frozen okra
2-3 cloves garlic
lots of black pepper to taste

*saute onions in olive oil, and add to mixture
*drain artichokes, break into small pieces while it cooks

Thursday, November 29, 2007

Honeyed Pork and Mango Kabobs

1/2 cup honey
1/4 cup frozen apple juice concentrate, thawed
3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1/4 teaspoon ground allspice
1 teaspoon grated lemon peel
1 pound pork tenderloin, cut into 1-inch cubes
1 large (12 ounces) ripe mango, peeled, pitted and cut into 3/4-inch cubes, divided
1/2 cup frozen large baby onions, partially thawed

1. Combine honey, juice concentrate, Frank's RedHot Sauce and allspice in small saucepan. Bring to a boil over medium heat. Reduce heat to low; cook, stirring, 5 minutes. Stir in lemon peel. Remove from heat. Pour 1/4 cup marinade into small bowl; reserve.
2. Place pork in large resealable plastic food storage bag. Pour remaining marinade over pork. Seal bag; refrigerate 1 hour. Prepare grill.
3. To prepare dipping sauce, place 1/4 cup mango cubes in blender or food processor. Add reserved 1/4 cup marinade. Cover; process until puréed. Transfer to serving bowl; set aside.
4. Alternately thread pork, remaining mango cubes and onions onto metal skewers. Place skewers on oiled grid. Grill,* over medium-low coals, 12 to 15 minutes or until pork is no longer pink. Serve kabobs with dipping sauce.
*Or, broil 6 inches from heat 10 to 12 minutes or until pork is no longer pink.

Green Chimichurri Rub

*You can put this on pork or steak as well

2/3 cup finely chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 Tbs grated onion
2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp dried marjoram
1/2 tsp crushed red pepper flakes

*Combine all, rub on mean and grill

Sweet Chimichurri Rub

This tastes great on grilled steak or pork.

1 Tbs ground dried lemon peel
1 TBS ground dried orange peel
1 Tbs sugar
1/2 cup chopped fresh flat-leaf parsley
1 tsp dried oregano
1/5 teaspoons kosher salt
1 tsp ground black pepper
1/4 tsp cayenne pepper.

*Combine all of the ingredients
* Rub onto selected meat and grill away!

Chocolate Mousse

16 squares (1 oz each) semisweet baking chocolate, broken into pieces
1 cup water, divided
4 Tbs butter (no substitutes)
6 egg yolks
4 Tbs sugar
2 1/2 cups whipping cream

In microwave heat chocolate, 1/2 cup water and butter until melted. stirring after 1 minute. Set aside to cool. IN small heavy saucepan whisk egg yolks, sugar and remaining 1/2 cup water. Cook and stir over low heat until temp reaches 160 degrees (DO NOT let it get any higher or your eggs will scramble). Whisk into chocolate mixture (I strain through mesh, just in case). Let cool, either in fridge or freezer, stirring occasionally or over an ice bath stirring continually. Whip cream, fold chocolate into cream. Spoon into dessert dishes (8). Refrigerate for at least 4 hours. Top with lightly sweetened whipping cream and grated chocolate.

*You can also spoon into 2 baked pie crusts of your choice (pastry, graham, shortbread)

Monday, November 12, 2007


Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen

½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.