Wine Poached Ginger Pears
INGREDIENTS
4 Medium Firm Pears
4 Pieces Crystallized Ginger (1 inch size)
1 Cup Red Wine
1 Cup Water
2 Tablespoons Honey
3 Thin Strips Lemon Peel
½ Teaspoon Ground Cinnamon
Peel the pears, leaving the stems intact. Use a corer or sharp knife to remove the bottom “flower,” and about 1 ½ inch of the core. Place one piece of the ginger into each hollow. Place the pears upright in a medium pot. Combine the wine, water, honey, lemon peel, and cinnamon in a medium bowl and pour over the pears. Cover the pot and place over medium-low heat. Simmer the pears for 20 minutes. Uncover the pot and gently lay the pears on their sides. Cover and simmer for 10 minutes. Uncover and gently turn each pear over to its other side. Simmer uncovered for 10 minutes. Stand the pears upright in a medium glass bowl. Pour the wine syrup over the pears. Cover and refrigerate for several hours or overnight. Can be served with vanilla ice cream or whipping cream. Serves 4
The Original Caesar Salad
During Prohibition, a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico. On the evening of July 24, 1924, Caesar Cardini had just about run out of food. He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs. He then prepared the salad tableside, creating an immediate sensation.
Chicken Caesar Salad
INGREDIENTS
12 Ounces Boneless Chicken Breast
1 Tablespoon Olive Oil
1/4Teaspoon Salt
Caesar Dressing
10 Cups Torn Romaine Lettuce
2 Cups Garlic Parmesan Croutons
14 Cup Grated Parmesan Cheese
1/8 Teaspoon Freshly Ground Black Pepper
Heat skillet over medium-high heat until very hot. In a medium bowl toss chicken with oil and salt until evenly coated. Add chicken to pan and cook, turning once, just until chicken loses its pink color throughout (4 to 5 minutes).
In a large bowl toss lettuce, dressing, croutons and Parmesan. Add cooked chicken to salad and toss again. Sprinkle with pepper. Serves 4
Caesar Dressing
3 Garlic Cloves
3 Anchovy Fillets
3 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
1 Tablespoon Dijon Mustard
1/2 Teaspoon Worcestershire Sauce
1 Hard Cooked Egg Yolk
In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce and cooked egg yolk. Cover and blend until smooth. Cover with plastic wrap and chill for 2 to 24 hours.
Parmesan Croutons
Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside. In a large skillet melt 1/4 cup butter. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread crumbs in a single layer in a shallow baking pan. Bake in a 300° F oven for 10 minutes and stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely and store in an airtight container for up to 1 week. Makes 2 cups
Angel Food Cake
INGREDIENTS
12 Egg Whites
1 ½ Teaspoon Cream of Tartar
1 ½ Cups Sugar – Divided
1 ½ Teaspoon Vanilla Extract
½ Teaspoon Almond Extract
1 Cup Sifted Cake Flour
¼ Teaspoon Salt
You Can Either Top With Fruit or Frost
Preheat oven to 375° F. You will need a 10 x 3 ¾ Inch Angel Food Cake Pan
In a large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add ¾ cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved; egg whites are glossy and stand in soft peaks. Beat in vanilla and almond extracts. Sift together flour, remaining sugar and salt. Sift about ½ cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture ½ cup at a time. Pour into UNGREASED 10 x 3 ¾ inch Angel Food pan. Gently cut through batter with metal spatula. Bake in preheated oven for about 30 to 40 minutes or until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 ½ hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired. Serves 12
Tomato Basil Soup
INGREDIENTS
1 Pound Ripe Tomatoes (Cut in Half Lengthwise)
¼ Cup Plus 2 Tablespoons Olive Oil
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
2 Cups Chopped Yellow Onion (About 2 Onions)
6 Minced Garlic Cloves
2 Tablespoons Butter
¼ Teaspoon Crushed Red Pepper Flakes
28 Ounces Tomatoes (With Juice)
4 Cups Packed Fresh Basil Leaves
1 Teaspoon Fresh Thyme Leaves
1 Quart Chicken Stock
Preheat oven to 400° F. Toss together the tomatoes, ¼ cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8 quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for about 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for about 40 minutes. Pass through a food mill fitted with the coarsest blade. Serve hot or cold. Serves 6
Low Fat Reuben Sandwich
INGREDIENTS
8 Slices Dark Rye or Pumpernickel Bread
¼ Cup Nonfat Thousand Island Salad Dressing
8 Ounces Thinly Sliced Low Fat Corned Beef, Turkey or Chicken
½ Cup Sauerkraut (rinsed & well drained)
1 Cup (4 ounces) Shredded Low Fat Swiss Cheese
Lay out the bread slices on a clean work surface and spread the tops with salad dressing. Top 4 slices with the meat of your choice, sauerkraut and cheese. Cover with the remaining bread slices, dressing side down.
Grease a large skillet with NONSTICK cooking spray and place over medium heat. Cook 2 sandwiches at a time until the bread toasts and the cheese melts – turning only once (5 minutes on each side). Repeat with the remaining sandwiches, keeping the first batch warm while frying the second batch. Serve warm. 4 servings.
Healthy Breakfast Muffins
A Perfect Way to Start the Day!
INGREDIENTS
1 Cup Unbleached Flour
1 Cup Wheat Flour
1 ¼ Cups Raw Sugar
1 Tablespoon Ground Cinnamon
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Cups Grated Carrots
1 Peeled & Chopped Apple
1 Cup Raisins
1 Egg
2 Egg Whites
½ Cup Apple Butter or Apple Sauce (you choose)
¼ Cup Olive Oil
1 Tablespoon Vanilla Extract
2 Tablespoons Chopped Walnuts
2 Tablespoon s Toasted Wheat Germ
Preheat oven to 375º F. Spray 18 muffin cups with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter/apple sauce, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in egg mixture until moistened. Spoon the batter into the prepared muffin cups, filling them about ¾ full. Be careful not to over-fill as they will spill over while cooking. In a small bowl, combine walnuts and wheat germ and sprinkle over the muffin tops. Bake at 375º F for 15 to 20 minutes or until the tops are golden. Remove from oven and cool on a wire rack. A good start to the day. 18 Servings
