Sunday Dinner

Brussels Sprouts With Bacon

March 19, 2013

Brussels Sprouts With Bacon

I love bacon!  Did I say that I love bacon?  I have always loved bacon and what could be better than Brussels Sprouts & Bacon?!  I guess if you are not a fan of Brussels sprouts then that is an issue, but try them with bacon and you just may change your mind. 

INGREDIENTS

30 Trimmed Brussels Sprouts

8 Bacon Slices

2 Tablespoons Olive Oil

3 Cloves Minced Garlic

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Cup Toasted Pine Nuts

Preheat your oven to 350º F.  Place the pine nuts onto a parchment paper lined baking sheet and put into the oven from 5 to 10 minutes.  You will want the pine nuts to be toasted, but not overcooked.  Remove the pine nuts from the oven and set aside. Fill a medium size saucepan with 1 inch of water.  Bring the water to a boil over a high heat.  Add the trimmed Brussels sprouts and boil for 3 minutes.  Reduce the heat to low and simmer for 6 minutes with the lid on.  You will want the sprouts to be tender, but not mushy.  Remove from the heat and drain.  Set aside.  In a large sauté pan add the bacon.  Cook over a medium low heat until nice and browned.  Remove from the heat and place the bacon on paper towels to soak up the grease.  Crumble the bacon.  Pour the bacon fat from the sauté pan.  Add the olive oil to the sauté pan and heat over a medium high heat.  Add the Brussels sprouts, garlic, kosher salt and pepper.  Cook for 5 minutes.  Stir occasionally.  You will want the spouts to be browned.  Transfer to a serving bowl and sprinkle with the crumbled bacon and toasted pine nuts.  Serves 8

 

Tip: If you want to lower the fat in this dish then use turkey bacon instead of regular pork bacon. 

To The Manor Born Pound Cake

February 18, 2013

To The Manor Born Pound Cake

My pièce de résistance is a beautiful pound cake swimming in silky-smooth whipped cream topped with fresh and fragrant berries. 

INGREDIENTS

1 Cup Packed Light Brown Sugar

1 Cup Softened Butter

5 Eggs

1 Teaspoon Vanilla Extract

1 3/4 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

Sweetened Whipped Cream

Assorted Berries

Preheat your oven to 350º F.  Grease and flour a 9x5x3 inch loaf pan.  In a large size bowl, beat the sugar and butter until fluffy.  Beat in the eggs one at a time.  Add the vanilla.  In a separate bowl combine the flour, baking powder and kosher salt.  Gradually add the flour mixture into the sugar mixture.  Pour the batter into the loaf pan and bake for 1 hour.  Remove from the oven and let cool for 10 minutes before turning out onto a rack to cool completely.  Garnish with berries and whipped cream. Serves 8

 

Sweetened Whipped Cream

1 Cup Heavy Whipping Cream

3 Tablespoons Sugar

1/2 Teaspoon Vanilla Extract

 

Chill a medium size bowl in the freezer for 1 hour. Remove the bowl from the freezer and add the whipping cream, sugar and vanilla.  Beat on medium high until soft peaks form.  Serve immediately or refrigerate up to 3 hours. 

 

 

Lemon Poached Cod

February 16, 2013

Lemon Poached Cod

After living in the Pacific Northwest for so many years I really grew to love cod.  It is such a nice white fish that is versatile and great if you are watching your red meat and fat intake.

INGREDIENTS

1 1/2 Pounds Thick Cod Fillets

1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

3 Tablespoons Olive Oil

3 Lemons

6 Minced Garlic Cloves

4 Sprigs Fresh Oregano

Cut the cod fillets into 6 four ounce portions.  One hour before cooking season both sides of each cod filet with the kosher salt and pepper.  Refrigerate until you are ready to cook. Preheat your oven to 225º F.  Slice the lemons and mince the garlic.  Put the filets into an ovenproof skillet.  Be careful not to crowd the pan.  Pour the olive oil over the fillets.  Now remove the fillets and set aside for a minute. Add the sliced lemons, minced garlic and oregano to the skillet.  Turn the heat up to medium and cook for 1 minute.  Remove from the heat and place the filets in the skillet over the lemons, garlic and oregano.  Cover and bake for 30 minutes.  Remove from the oven and let cool for 5 minutes before serving.  Transfer to a serving platter.  Garnish with more oregano and lemon slices if you want.  Serves 6

Whipped Parsnips

February 13, 2013

Whipped Parsnips

Parsnips are often overlooked in the typical American diet.  I like them because they are tasty, healthy and are a great winter vegetable.  If you are looking for a good side dish to replace mashed potatoes try Whipped Parsnips and you may just start adding them to your dinner regime. 

INGREDIENTS

1 Pound Parsnips

1 Large Russet Potato

3 Garlic Cloves

1 Tablespoon Kosher Salt

1/3 Cup Sour Cream

4 Tablespoons Butter

1 Teaspoon Kosher Salt

1/8 Teaspoon Grated Nutmeg

1/4 Teaspoon Freshly Ground Pepper

Peel and chop the parsnips.  Peel and chop the potato.  Place the parsnips, potatoes and garlic cloves into a large pot.  Cover with water and add 1 tablespoon kosher salt.  Bring to a boil and cook for 20 minutes.  You will want the parsnips to be soft.  Reserve 1/2 cup of the cooking water.  Drain the vegies and then return them to the pan.  Add the 1/2 cup cooking water and the sour cream.  Add the butter, 1 teaspoon kosher salt, grated nutmeg and pepper.  With a hand mixer beat on the medium speed for 3 to 4 minutes until all of the ingredients are nice and smooth.  Transfer to a serving bowl and serve warm.  Serves 4

Potatoes Gratin

February 12, 2013

Potatoes Gratin

Sometimes I am in the mood for a hearty potato dish.  My Potatoes Gratin can either be eaten as a main course or side dish.  It’s easy to make because the heaviest work is in peeling the potatoes. 

INGREDIENTS

6 Peeled Yukon Gold Potatoes

3 Tablespoons Unsalted Butter

2 Cups Heavy Cream

1/2 Teaspoon Kosher Salt

1/2 Cup Finely Chopped Fresh Parsley

1/4 Teaspoon Ground Cayenne Pepper

1/2 Cup Grated Manchego Cheese

1/4 Cup Panko Bread Crumbs

Preheat your oven to 400º F.  In a medium size pot bring water to a boil.  Drop the peeled potatoes into the boiling water and let boil for 5 minutes.  Remove from the water and set aside.  Dump the water out of the pot and add the cream, kosher salt and chopped parsley.  Cook for 10 minutes over a low heat.  Coat a 2 quart baking dish with 1 tablespoon of the butter.  Place the parboiled potatoes into the baking dish.  Season with the cayenne pepper.  Pour the simmered cream and parsley mixture over the potatoes.  Dot the potatoes with the remaining 2 tablespoons butter.  Distribute the grated cheese over the top of the potatoes and finish topping with the bread crumbs.  Cover with foil and bake for 40 minutes.  Remove the foil and bake for another 20 minutes.  The potatoes dish should be golden and bubbly.  Remove from the oven and serve warm.  Serves 6

Bean Soup

February 9, 2013

Bean Soup

We have such bad weather this weekend that it’s a great time to cook up some delicious bean soup.  It’s a welcome bite to have in front of the fire after shoveling the driveway.  Complete the meal with a basket of warm biscuits.

INGREDIENTS

1/4 Cup Olive Oil

3 Minced Garlic Cloves

1 Chopped Onion

1 Diced Zucchini

1 Diced Red Bell Pepper

1 Teaspoon Dried Basil

1/2 Teaspoon Dried Thyme

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

4 Cups Vegetable Stock

2 Cups Chopped Plum Tomatoes With Their Juice

2 1/2 Cups Cooked Cannellini Beans

In a large soup pot heat the olive oil over a medium heat for 1 minute.  Add the garlic and onions.  Cook for 10 minutes until the onions are very tender and are just beginning to brown.  Add the zucchini, red bell peppers, basil, thyme and kosher salt.  Cook for another 5 minutes.  Stir in the vegetable stock and tomatoes (with their juice). Bring to a boil and then reduce the heat to a simmer.  Cook for 35 minutes.  Add the cannellini beans and cook over a medium heat for 5 minutes.  Add the pepper and give a good stir.  Ladle into soup bowls and serve with warm biscuits.  Serves 12

Rack Of Lamb With Mustard & Sage Crust

February 1, 2013

This rack of lamb recipe is so easy I am almost embarrassed to post it.  All you need is grainy mustard, chopped sage, bread crumbs and olive oil. 

INGREDIENTS

1 Rack of Lamb With 8 Ribs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

3/4 Cup Bread Crumbs

1/4 Cup Chopped Sage

2 Tablespoons Grainy Mustard

2 Tablespoon Olive Oil

 

Preheat your oven to 350º F.  Take the rack of lamb out of the fridge and let stand for 1 hour so that it comes to room temperature.  It is always a good idea to let all meat come to room temperature before cooking.  Season the lamb with the kosher salt and pepper.  In a medium size bowl combine the bread crumbs and chopped sage.  Rub the lamb with the olive oil.  Let sit for another 5 minutes.  With your fingers spread the mustard on both sides of the rack of lamb.  Make sure to get as much spread around as possible.  Next, pack the bread crumb mixture onto both sides of the rack.  Place into the oven and let roast for 30 minutes.  Check in 20 minutes to see how the lamb is doing.  If you want it rare then you may want to take it out.  If you want it a bit more cooked then leave in for another 5 to 10 minutes.  Remove from the oven and let stand for 15 minutes.  Carve the racks into double chops and serve.  Serves 2

 

 

Winter Potato Salad

January 31, 2013

Winter Potato Salad

I really love potatoes and think that a winter potato salad is true comfort food.  No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature. 

INGREDIENTS

4 Large Boiled Potatoes

4 Chopped Garlic Cloves

1 Teaspoon Oregano

1 Tablespoon Wine Vinegar

8 Sliced Celery Stalks

1/4 Cup Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Scrub the potatoes and put into a large pot of water to cover the potatoes.  Boil for 25 minutes until cooked, but still firm.  Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm.  Cut into medium size wedges and place into a large size bowl.  Add the celery, garlic, oregano, kosher salt and pepper. Gently toss.  Add the olive oil and wine vinegar and toss again.  Cover and set aside for 20 minutes.  Serve warm or at room temperature.  Serves 4

Tortilla Chip Chicken

January 23, 2013

Tortilla Chip Chicken

This recipe came out of the fact that I had a huge bag of opened tortilla chips that were about to go bad.  I wondered what it would be like to use as a fried chicken coating.  Turns out that it is absolutely delicious.  Serve with fresh salsa and guacamole.

INGREDIENTS

1 Cup Unbleached Flour

7 Cups Finely Crushed Tortilla Chips

5 Large Eggs

3 1/2 Pounds Chicken Breasts

1 Teaspoon Kosher Salt

Vegetable Oil For Frying

Fresh Salsa

Fresh Guacamole

Place the flour in a large bowl.  Place the crushed tortilla chips in a separate large bowl.  Beat the eggs in another large bowl.  Toss the chicken pieces in the flour one at a time.  One at a time dip each chicken piece into the beaten eggs and then dredge in the crushed tortilla chips.  Make sure to turn to coat well.  Place on a parchment paper lined baking sheet until you are ready to fry.  Fill a large pot with 4 inches of vegetable oil.  Heat over a medium high heat until the thermometer gets to 350º F.  Fry the chicken pieces for 15 minutes until golden brown and cooked through.  Make sure to work in batches.  Repeat until you have fried all of the chicken pieces.  Drain on paper towels.  Sprinkle the kosher salt over the draining chicken pieces.  Serve with fresh salsa & guacamole.  Serves 4

Berry Vanilla Cream Pie With Shortbread Crust

January 20, 2013

Berry Vanilla Cream Pie With Shortbread Crust

This dessert looks so pretty and is worth the effort.  I like to use a deep pie plate for this recipe.

INGREDIENTS

Crust:

1 1/4 Cups Unbleached Flour

5 Tablespoons Sugar

1/2 Cup Softened Butter

1 Teaspoon Kosher Salt

Preheat you oven to 325ºF.  In a large size bowl combine the flour, salt and sugar.  With a pastry blender cut in the butter until the mixture resembles crumbs.  Form the dough into a ball.  Place in an ungreased pie dish.  Put in the oven for 15 minutes. Remove from the oven and set aside. 

Vanilla Cream Pie Filling:

5 Egg Yolks

3/4 Cup Sugar

3 Tablespoons Cornstarch

2 1/2 Cups Half & Half

1 1/2 Tablespoons Butter

1 1/2 Teaspoons Vanilla Extract

1/2 Cup Fresh Blackberries

1/2 Cup Fresh Blueberries

To make the filling: In a large saucepan combine the sugar and cornstarch.  Gradually stir in the half & half.  Cook and stir over a medium high heat until the mixture is thickened and bubbly.  Reduce the heat and cook for another 2 minutes.  Stir occasionally.  Remove from the heat.  In a medium size bowl slightly beat the egg yolks with a fork.  Gradually stir 1 cup of the hot filling into the egg yolks.  Add the egg yolk mixture to the saucepan.  Bring to a gentle boil. Stir constantly. Reduce the heat to low and cook for another 2 minutes.  Stir constantly.  Remove from the heat.  Stir in the butter and vanilla. Stir until the butter melts.  Pour into the pie plate. Arrange the blackberries and blueberries on top.  Place into the oven and bake at 325º F for 30 minutes.  Remove from the oven and cool for 1 hour.  Place in the refrigerator for at least 3 hours before serving.  Serves 8

 

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