Scotch Mist (serves 4)

 

Chez hasn’t done a cocktail in a while and this one is well worth the wait. Keep in mind that even if you are not a Scotch drinker this one will still pass the ‘palate test’… Even my wife says so, and she is no Scotch-liker (in fact, she’s a Scotch-hater!).  Also keep in mind that the best choice of Scotch for this application IS NOT the single malts that are best saved for sipping. Instead, opt for the low-end blends. They tend to mix better and play very well with the citrus and sugar of the recipe.

 

Only 175 calories in this one so all I can say is...

Enjoy!

-         Chez

 

1/2  cup blended Scotch

1/2 cup sugar

1/2 cup lemon juice (fresh squeezed is always best)

1/2 cup water

10-15 ice cubes

Either lemon zest or a lime slice (garnish)

Place it all in the blender and take it for a spin. You are looking for the consistency of a Slurpee®

Garnish with a touch of lemon zest or a lime slice.

Yellow Polka Dot Zucchini Salad (serves 8)

Chez doesn't often pick as his star a veggie side dish over a meat (or most certainly the dessert) but on November 11th, during a meal that served to honor the Blue Ribbon Dishes that have made Chez so very happy... and very full, this was the winner. Nutritious and tasty... what else is there to consider. Enjoy!

- Chez

•  2 tbsp olive oil
• 2 tbsp lemon juice (fresh squeezed)
• 2 tsp honey
• 1 tsp white vinegar
• 1 tsp sea salt
• 1/8 tsp fresh ground pepper
• 2 medium zucchini – shredded
• 1 cup fresh (or thawed frozen) corn kernels
• 1 cup yellow cherub tomatoes, halved
• 3 tbsp capers, drained
• 1/2 cup chopped cilantro
• 1/2 cup thinly sliced scallions

Whisk together the olive oil, lemon juice, honey, vinegar, salt and pepper in a medium bowl.

Cut ends off zucchini. Using the shredder attachment on your food processor, shred zucchini

In a large bowl, combine the zucchini,  corn kernels, and yellow tomato halves. Sprinkle with cilantro and green onions and capers and toss slightly.

Pour dressing over the veggies, a little at a time, tossing as you go, until everything is well-coated.

Place in medium serving bowl or serving platter.

 

 

Chocolate Decadence Cake (Serves 12)

Almost a mousse, almost a ganache, resembling a chocolate cheese-cake, except there is no cheese… decadent to the Nth degree and indescribably chocolate. Yup, this one is a real keeper and when one considers the caloric count… OMG, Chez might make this an ‘every day’ treat!

      -       Chez

 

Cake Ingredients

· 7 ounces 60-70% bittersweet chocolate morsels (about 1 1/3 cups)
· 1/3 cup unsweetened cocoa powder, preferably natural
· 2 tablespoons all-purpose flour
· 2/3 cup plus 1/4 cup sugar, divided
· 1/8 teaspoon salt
· 1 cup nonfat or low-fat milk
· 2 large egg yolks, at room temperature
· 1 teaspoon vanilla extract
· 3 large egg whites, at room temperature
· 1/8 teaspoon cream of tartar

Candied Orange Peel Garnish Ingredients

· 1 - 2 oranges
· 1/2 cup sugar
· 1/4 cup water
· No-fat Whipped Cream

Preparation

1.     Position rack in lower third of oven; preheat to 350°F. Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray. Put a kettle of water on to boil for Step 6.

2.     Place chocolate and cocoa powder in a large bowl.

3.     Combine flour, 2/3 cup sugar and salt in a small heavy saucepan. Whisk in just enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the sides and bottom edges of the pot), until the mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2 1/2 minutes (the mixture will get very thick and then you may notice that it thins ever so slightly as the starch cooks). Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in egg yolks and vanilla.

4.     Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.

5.     Gently fold about one-fourth of the egg whites into the chocolate batter to lighten it. Gently fold in the remaining egg whites until no white streaks remain. Scrape the batter into the cake pan, smoothing the top.

6.     Set the cake pan in a larger baking pan and place on the oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the side of the cake pan. Bake until the surface of the cake is slightly crusted and springs back when gently pressed, 20 to 25 minutes. (The cake will still be quite gooey inside.)

7.     Meanwhile, to prepare candied orange peel: Using a vegetable peeler, remove zest from oranges in 1 1/2- to 2-inch-long pieces. Cut the pieces into very thin strips, about 1/8 inch wide. Cook in a small saucepan of boiling water for 5 minutes. Drain. Bring more water to a boil and cook the orange peel for another 5 minutes. Drain.

8.     Bring sugar and 1/4 cup water to a simmer in a small saucepan, stirring until the sugar dissolves. Add the orange peel, cover and simmer for 3 minutes. Transfer the syrup and peel to a bowl. Cover and chill overnight.

9.     Using a slotted spoon, transfer the orange peel to paper towels to drain before using.

10.   Remove the pans from the oven. Transfer the cake pan to a wire rack and cool completely, about 2 hours. Cover with plastic wrap and refrigerate overnight before serving.

11.   To serve: Soak the blade of a thin knife in a cup of very hot water until warm. Slide the knife around the sides of the pan to release the cake. Place a piece of wax paper on top of the cake. Invert a plate over the wax paper and invert the pan onto the plate. Remove the pan and peel away the paper liner. Place a serving plate over the cake and turn the cake right-side up again; remove the wax paper. Dip a sharp knife in hot water and wipe it dry before cutting each slice. Garnish with Candied Orange Peel and a spritz of whipped cream.

Nutrition

Per serving : 164 Calories;     -       6 g Fat     -       3 g Sat     -       0 g Mono     -       35 mg Cholesterol     -       29 g Carbohydrates     -       3 g Protein     -       2 g Fiber     -       49 mg Sodium     -       92 mg Potassium

 

 

Egg Roulade Stuffed with Turkey Sausage, Mushrooms, and Spinach (serves 4)

Delightful to see, scrumptious to eat...

Think pizza without the crust and nowhere near as high in the calorie count. This dish is suitable for an appetizer or a brunch, so the sky is the limit. Have a go and see if you don’t agree that this one is a keeper!


- Chez

• 1 tablespoon olive oil plus additional for brushing baking pan and parchment paper
• 1/2 lb turkey sausage, casings discarded (if necessary) and sausage coarsely crumbled
• 2 large garlic cloves, chopped
• 4 scallions, chopped
• 1/2 lb fresh shiitake mushrooms, stems discarded and caps chopped
• 1/2 lb fresh cremini mushrooms, trimmed and chopped
• 1/2 cup finely chopped oil-packed sun dried tomatoes
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 1 tsp crushed red pepper flakes
• 1 tbs dried oregano
• 1 tbs dried basil
• 1 tsp fennel seed
• 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup water
• 2 large whole eggs
• 4 large egg whites
• 2 tablespoons skim or 1% milk
• 1 oz finely grated Parmigiano-Reggiano (about 1/3 cup)
• 3 oz Gruyère, coarsely grated (1 cup)
• 19- by 13-inch sheet of parchment paper
• 10- by 15-inch baking sheet
• Non-stick spray
• Baby arugula (garnish)

1. Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil.

2. Heat 1 teaspoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then cook sausage, stirring, until finely crumbled and cooked through, about 2 minutes. Transfer to a bowl and keep warm, covered.

3. Add remaining 2 teaspoons oil to skillet and sauté garlic and scallions, stirring, until golden, about 3 minutes. Add mushrooms, tomatoes and 1/4 teaspoon salt and sauté, stirring, until mushrooms are softened and golden, about 8 minutes. Add sausage, herbs and spices to skillet and sauté, stirring, 3 minutes.

4. Place spinach mixture in a food processor and add water, then pulse until coarsely chopped. Place in skillet, stirring to combine, and keep warm, covered.

5. Blend whole eggs, whites, milk, Parmigiano-Reggiano, and remaining 1/2 teaspoon salt in a blender until smooth and frothy.

6. Pour egg mixture into baking pan and bake until firm, about 10 minutes. Remove from oven and leave oven on.

7. Sprinkle egg layer evenly with half of Gruyère, then spoon spinach filling evenly on top and sprinkle with remaining Gruyère. Bake just until cheese melts, about 5 minutes.

8. Position pan on a work surface with a long side nearest you, then gently roll up egg layer toward you, using parchment as an aid and holding filling in place with your fingers.

9. Cool roll in pan on rack 10 minutes, then transfer to a platter using 2 large spatulas. Trim ends and gently cut into 8 slices with a serrated knife.

10. Place 2 slices on a bed of baby arugula and serve.

Creamy Grape Salad (serves 6)

This little lovely is uber-easy and while it has a distinctive retro-flavor, the substitution of Greek Yogurt for sour cream, the use of no-fat cream cheese and the topping of dark brown sugar and honey-roasted pecans make it today's kinda healty. So, what's the damage you ask...

238 silly little calories per cup. Yum!

- Chez

Ingredients

• 2 cups green seedless grapes
• 2 cups red seedless grapes
• 6 oz no-fat Greek yogurt
• 8 oz no-fat cream cheese
• 2 tbs vanilla extract
• 1/4 cup white sugar
• 6 tbs dark brown sugar (for topping)
• 6 tbs honey roasted pecans (for topping)

1. Mix together yogurt, cheese, sugar and vanilla. Mix well.
2. Carefuly fold into grapes
3. Before service, top each serving with brown sugar and nuts.

Tibetan Honey and Apple Broken Rice Pudding (serves 8)

Chez had Tibet on his mind when he went with an all-Tibetan themed meal and this dish was the big winner and Star recipient of the day.

While some could say that it’s just rice pudding, the truth is that by ‘breaking the rice’ you get a much creamier texture and don’t worry about the yak milk (or the half & half if you prefer). It’s just there to add a bit of richness… and using honey rather than sugar as your sweetener makes it just a tad better for you and more than offsets the calories of the heavier dairy. (As an added note, going forward I have decided to add the Nutritional Facts Chart on my recipes so you know just what you are getting with my dishes.You will find it at the bottom of the recipe.)
 
Oh, and by the way… don’t skimp and forget the yogurt. The tang that it brings to this dish makes all of the difference.


- Chez

• 1 cup broken rice (pulse uncooked rice in food processor 2-3 minutes to get it ‘broken’)
• salt, pinch
• 2 cups whole milk
• 1 cup yak milk (or in my case, use half & half)
• 1/2 cup dried apple, chopped finely (use the food processor and pulse 7-8 times)
• 4 tablespoons honey, plus extra honey, for drizzling
• Honey flavored Greek yogurt (to garnish)
• Golden raisins and fresh mint leaves (optional)
 
Directions:

Cook rice in 3 cups of water, bring to a boil, then cook on medium low until the water is absorbed and the rice is cooked, about 15 minutes.

Add the salt, then stir in the milks and apples.

Increase the heat to nearly a boil, then reduce the heat to very low, cover and simmer until very thick, takes about 45 minutes to one hour; stir occasionally with a wooden spoon.

After about 30 minutes of simmering, stir in the honey.

Serve warm, with a drizzle of honey, a dollop of yogurt and if desired, garnish with raisins and mint.

Rosemary Chili-Lime Butternut Squash Rounds

Part 2 of our “2-fer Sunday” is a veggie treat that looks great, tastes great and is so easy to make, it’s embarrassing!

Enjoy…

- Chez



• 2 lbs. butternut squash, peeled and cut into ½” rounds
• 2 tbsp. melted butter
• 2 tbsp. olive oil
• 1 tsp. chili powder
• 3 tbsp. finely chopped fresh rosemary (plus sprig for garnish)
• 1 tsp. dried thyme
• ½ tsp. cayenne pepper
• 1 tsp. kosher salt
• Fresh ground pepper

1) Preheat oven to 400F.
2) Line a cookie sheet with parchment paper
3) In a large mixing bowl, mix squash, butter, oil, spices and herbs. Toss until well covered.
4) Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
5) Place flat on the cookie sheet and place in oven on the center rack.
6) Bake for 20-30 minutes. Rounds should be fork tender.
7) Drizzle with lime juice and garnish with Rosemary sprig.

Chez’ Pork and Green Chilie Posole

Part 1 of our “2-fer Sunday” is Chez’ Posole. It was most certainly worth a repeat and will be a much appreciated addition to our menu board.


Enjoy…

- Chez

• 1-2 lbs. lean pork loin, cut into 1” cubes
• 1 onion, coarsely chopped
• 5 tomatillos, quartered
• 2-14 oz. cans, white hominy, drained
• 1 ½ cups, frozen corn
• 3 tbsp. chopped cilantro (plus more for garnish)
• 5 cups low-sodium chicken broth
• 1 – 1 ½ cup Chopped green chilies
• 3 tsp. minced garlic
• 4 tsp. dark chili powder
• 2 tsp. Cayenne pepper
• 1 tbsp. dried oregano
• 2 tbsp. Canola oil
• 1 tbsp. Crushed red pepper
• Coarse salt
• Fresh ground pepper
• 5 tbsp. crumbling Mexican cheese for garnish (Cacique® Cotija works VERY WELL!)

1) In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper
2) Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
3) Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
4) Add tomatillos, 1 can of hominy, cilantro, oregano, the remaining broth, chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary.
5) Reduce to low/warm and cover and heat for an additional 2 hours.
6) 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary.
7) Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.

Zaatar Duqqa Dip with Warm Pita (makes 2 cups)

A unique mixture of classic Egyptian spices and warm pita, with the tang of a good quality Greek yogurt come together to make ta dip that meets and exceeds all expectations. Give this a try.

 - Chez

• 1 tbs cumin seed
• 1 tbs coriander seed
• 1 tbs nigella seed
• 3 tbs sesame seed
• 1 tsp dried thyme
• 1 cup dried chickpeas
• ½ cup walnut pieces
• 2 tbs walnut oil
• 2 cups Greek yogurt
• salt
• black pepper
• Whole wheat pita bread

1. In a dish containing boiling water, immerse chickpeas and soak for 1 hour.

2. In a cast iron skillet over medium heat, place cumin, coriander, nigella and sesame seeds. Toast until they begin to brown. (Nigella seeds, with their slightly onion-like flavor are available at any good quality spice shop.)

3. In a spice grinder or coffee mill (or by hand if you are old-school) grind toasted seeds to a fine powder.

4. In a food processor, pulse drained chickpeas, thyme, walnut oil and walnuts into a smooth paste, pulsing 30-60 seconds.

5. Add yogurt and spice mixture and continue to process an additional two minutes or until the mixture is smooth. If necessary, add a slight amount of water to keep mixture semi-liquid.

6. Add salt and pepper to taste.

7. Store in refrigerator, in food processor, for at least 6-hours but overnight is better.

8. Bring to room temperature one hour before serving.

9. When ready to serve, process for and additional thirty seconds to loosen the mixture, adding water sparingly if necessary.

10. Serve with warm pita bread and grapes.

French Provençal Meal

Happy belated Bastille Day, and as such, it is time to explore our French side with a little French country dining.  Enjoy

- Chez

Chicken Breasts Provençal


• 1 14.5 ounce can, fire-roasted, dice tomatoes
• 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 small onion, coarsely chopped
• 1/2 cup dry white wine
• 3/4 cup chicken stock or reduced-sodium chicken broth
• 1 small can, brine-cured black olives, chopped
• 2 tablespoons unsalted butter, softened
• 1 tablespoon finely shredded basil

Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.

Add garlic and onion to skillet and cook over medium heat, stirring, about 3 minutes. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from chicken platter.

Add chicken and simmer until just heated through, about 4 minutes. Serve sprinkled with basil.

Herbes de Provence New Potatoes

• 1 lb new potatoes, scrubbed clean
• 1 tbsp olive oil
• 2 tbsp Herbes de Provence
• ¼ tsp coarse sea salt
• ¼ tsp flakes sea salt
• 3 tbsp fresh lemon juice
• Fresh ground pepper

Place potatoes in stockpot & cover with salted water. Bring to boil over high heat.

Cook 8-10 minutes until potatoes are just tender. Drain and set aside.

In large skillet , heat oil over medium heat. Add herbs de Provence.

Cook, stirring constantly, 10-15 seconds.

Add drained potatoes, coarse salt, and lemon juice; toss to coat.

Cook 2-3 minutes & remove from heat. Sprinkle with pepper and flaked sea salt.