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Lemon Gnocchi with Spinach and Peas (serves 4)

“Chez had a chance to pick the steak as the star and instead picked the side dish? Say it ain’t so!”

But the truth is this dish won the Star for 2/10/13 fair-and-square.

I hope you give it a try…

 - Chez


Ingredients

• 1 cup frozen baby peas (not thawed)
• 1 cup heavy cream
• 1/2 tablespoon dried hot red-pepper flakes
• 1 garlic clove, smashed
• 3 cups packed baby spinach (3 ounces)
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1 pound dried gnocchi
• 1/2 cup grated parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

 

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

 

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

 

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with reserved cooking water if necessary.

 

Tortilla Soup (serves 4)

Time to get back into the swing of things with a Southwestern traditional dish that is filling, wholesome and downright delicious!

This one came in 'big-time' as the winner in our Salute to Mexico-themed meal of January 13 and Chez trusts that it will go over big in your household as well.

Ole!

- Chez

· 6 (6-inch) corn tortillas,
· 1 cup sun or safflower oil
· 1 coarse chopped onion
· 2 cloves garlic, minced
· 1 large poblano pepper - seeded, chopped
· 1 tbsp dried oregano
· 1 tsp powdered oregano
· 1 tsp cayenne pepper
· 1 tsp smoked (Spanish) paprika
· 1 tsp red pepper flake
· 1 tbs ground cumin
· 4 cups low sodium chicken broth
· 1 can (14.5 oz) diced tomatoes, undrained
· 1/4 cup silver tequila
· 1 tomato, diced
· 3 cups cooked shredded cooked chicken (from rotisserie chicken)
· Salt to taste

· 1 ripe avocado
· 2 oz (1/2 cup) shredded Queso Fresco cheese
· 1/2 cup chopped fresh cilantro plus more for garnish
· 1 lime, cut into wedges 
1.      Slice tortilla into ½ inch strips. Lay on cooling rack, exposed to the air overnight in order to dry them out.

2.      In a shallow sauce pan, heat oil to 350-400 and add strips in batches and fry until golden – 2-3 minutes. Place on paper towel-lined plate to drain and cool.

3.      In 3-quart pot, take on tablespoon of the hot oil along with the onion and sauté for 3-4 minutes, or until translucent.

4.      Add garlic and poblano pepper and continue to sauté for an additional 2 minutes

5.      Add dried oregano and powdered oregano, cayenne, paprika, red pepper flake and ground cumin and stir in for 30 seconds.

6.      Add broth, tomatoes with juice, tequila and bring to low boil, reduce heat to simmer and leave covered and undisturbed for 20 minutes.

7.      Add chicken, cilantro, fresh tomatoes and continue to simmer for 10 minutes.

8.      Season to taste with salt.

To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among the individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Mexican Tea (Wedding) Cakes - Makes 3 dozen

T’is the season to “Get your cookie on”.
Here is my simple offering in the hopes that it provides you some Christmas Cheer!

- Chez

• 2 sticks (1 cup) unsalted butter, softened
• 3 cups confectioners’ sugar
• 2 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1 cup very finely chopped pecans
• 3/4 teaspoon salt

Beat together butter and 1/2 cup confectioners’ sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes. Beat in extract, then flour, pecans, and salt and mix at low speed until just combined. Chill, covered, at least 6 hours.

Preheat oven to 375.

Let the dough stand at room temp until it is pliable (about 15 minutes). Then dish out and roll 1" balls and place 2-inches apart on a lightly greased sheet.

Place on the center rack of the oven and back 10-12 minutes or until the bottoms are golden-brown.
(Only do 1 batch at a time!)

Remove and roll hot cookies in remaining confectioner's sugar and place on wire rack to cool.

Cranberry Compote Spinach Salad (serves 6)

Here is the winner for our Colonial-themed Dinner of December 9th, 2012.
Tart, sweet, nutty...
Healthy and good tasting…
Pleasant to the eye and to the mouth...
What else is there? Great as a salad, or all by itself. This one is a keeper in Chez kitchen.
-          Chez

·         1 ½ c fresh cranberries
·         1 (small) pkg, sugar-free cranberry gelatin
·         1 envelope non-flavored gelatin
·         ½ c sugar
·         Peel of 1 navel orange, but into 1” long thin strips
·         Juice of 1 navel orange
·         1 small can crushed pineapple in  natural juice, drained
·         1 c green, seedless grapes
·         3 tbs lemon juice
·         2 tsp cinnamon, ground
·         2 tsp allspice, ground
·         1 tsp mace, ground
·         1 tsp cardamom, ground
·         1 cup water
·         1/3 c chopped, toasted pecans
·         Fresh spinach
·         ¼ c balsamic vinegar
·         1 tbsp olive oil
·         3 tbs golden rum

1.       In a medium saucepan, over medium heat, add cranberries, orange peel, water and sugar. Stir until sugar is dissolved.
2.       Continue to cook until berries begin to pop.
3.       Add spices, orange juice and both gelatin packet, continuing to stir over medium heat for 2-3 minutes.
4.       Remove from heat and fold in lemon juice, the drained pineapple and the grapes. Pour mixture into a 9 x 11 glass dish and refrigerate for 2 hours.
5.       When mixture just begins to harden, sprinkle pecans over top of dish and gently press them down. Continue to refrigerate, covered, for at least 4 hours.
6.       In a small saucepan over medium heat, bring balsamic vinegar and oil to a boil, reducing the mixture by half. Allow to cool.
7.       Place fresh spinach in bowls
8.       To the balsamic reduction, whisk in rum and drizzle over spinach.
9.       Top spinach with an ice cream scoop (about ½ cup) of cranberry sauce compote and serve, garnished with a sprig of parsley.

Raspberry Soufflé with Raspberry Syrup (serves 4)

A fellow foodie (Gary G.) suggested that these little lovelies be the selected Star for our Francophile-themed dinner and Chez cannot think of a reason why we should not comply. Here is an airy and light dessert with a touch of sophistication. Excellent!

-          Chez  

 For Syrup

·         2 cups frozen raspberries
·         ¼ cup sugar
·         ½ cup frozen OJ, thawed
·         2 tbsp corn starch
·         ¼ cup lemon juice

1.       Place ingredients in food processor and process until smooth (about 1 minute)
2.       Strain contents of processor through a fine sieve to remove seeds.
3.       Pour contents into a small sauce pan and cook over medium heat, stirring constantly.             (Note that mixture will thicken as it cooks.)  
4.       Continue to cook & stir for 2-3 minutes or until it gets to your desired consistency.
5.       Add lemon juice, mixing well.
6.       Remove from heat and refrigerate in a covered container. Syrup will thicken as it cools.
7.       Remove at least 30 minutes before use, stirring as needed. Add water if necessary to loosen mixture.

For Soufflé

·         4-1 cup ramekins
·         6 large eggs (whites only) at room temperature
·         1/3 cup + 2 Tbsp sugar
·         1 tsp Cream of Tartar
·         1 cup fresh or frozen raspberries
·         unsalted butter     
·         powdered sugar (for dusting)
·         12 fresh raspberries (for garnish) – 3 each

1.       Place oven rack into center position and preheat oven to 400.
2.       ‘Butter’ ramekins, ensuring that the bottom and sides are coated. Set aside.
3.       Place raspberries and 2 tbsp sugar in food processor and puree well.
4.       Strain pureed raspberries through a fine sieve to remove seeds. You will need ½ cup of liquid.
5.        Whip egg whites and Cream of Tartar to medium peaks and then slowly add sugar, in a stream.
6.       Continue to whip until glossy and stiff peaks form.
7.       Add 1/3 of egg whites into pureed raspberries and mix well.
8.       Fold remaining 2/3 of egg whites into mixture. Do not over mix!
9.       Spoon mixture into ramekins and level off top.
10.   Place in oven and bake for 12-15 minutes or until tops begin to just brown and the rises ¾ to 1” above rim of ramekin.
11.   Remove from oven and dust with powdered sugar and garnish. Serve immediately with Raspberry Syrup.

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.