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4/29/12

Moroccan Spiced Carrots

Cooked carrots are one of the things that I like the very least, so it is quite the surprise that these gems get center stage today in our all-Moroccan meal. Enjoy!


- Chez



• 1 lb baby carrots
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne, or to taste

Halve carrots lengthwise.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

4/23/12

An All-Jamacian Meal



Jamaica, land of sandy beaches, soft breezes and delicious food. Yeah, mon... it's all good.
Enjoy!

Jamaican Spiced Rice and Peas

INGREDIENTS

- 1 c dried red beans
- 2 clove garlic, minced
- 3 c water
- 1 can (13-1/2 ounces) unsweetened coconut milk
- 4 sprigs thyme
- 2 scallions, trimmed
- 1 scotch bonnet (habanero) chile, split
- 2 tsp salt
- 1/2 tsp black pepper
- 2 c long grain white rice

DIRECTIONS

1. Soak beans, drain, put in a pot with 3 cups water and chopped garlic.
2. Bring to a boil, and then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
3. Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
4. Stir 2 cups long grain white rice and return to a boil.
5. Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
6. Remove from the heat and let stand, covered, 10 minutes. Remove the thyme sprigs, scallions, and chile pepper, and fluff with a fork before serving.

Jerk Cabbage

INGREDIENTS

- 1 lg green cabbage
- 1 lb hickory smoked bacon
- 1 lg bell pepper
- 1 lg onion
- 2 tsp crushed red pepper
- 3 Tbsp. Jamaican jerk season
- 2 tsp garlic powder
- 1 tsp Accent
- 1 tsp brown sugar

DIRECTIONS

1. Shred and wash cabbage.
2. Shred onion and pepper.
3. Fry bacon until crispy. DO NOT DRAIN.
4. Add cabbage, pepper, onion and all of the seasonings, stirring constantly for 5 minutes over medium-high heat.
5. Remove from heat and cover. Rest for 3 minutes.
6. Fluff and serve.

Jerk Chicken with Mango Salsa

MARINADE

- 1 Tbsp. ground allspice
- 1 Tbsp. dried thyme
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp freshly ground black pepper
- 1 1/2 tsp ground sage
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cinnamon
- 2 Tbsp. fresh garlic, minced
- 1 Tbsp. sugar
- 1/4 c olive oil, extra virgin
- 1/4 c soy sauce
- 3/4 c white vinegar
- 1/2 c orange juice, fresh
- 1 lime, juiced
- 1 scotch bonnet pepper finely chopped
- 3 green onions
- 1 c onion, finely chopped
- 4 chicken breast, split and pounded

MANGO SALSA

- 2 ripe mangos
- 1 md onions, Vidalia, peeled and chopped
- 3 fresh tomatillos chopped
- 3 lg ripe tomatoes, chopped
- 1 lg green pepper, chopped
- 3-6 fresh jalapenos, chopped
- 1 bunch fresh cilantro, finely chopped
- Sea salt to taste
- 2 limes, zested and juiced

DIRECTIONS


1. In a large glass bowl mix all of the spices and finely chopped vegetables.
2. In a separate bowl mix all of the wet ingredients. With a wire whisk slowly add the wet ingredients to the spices and vegetable mix.
3. Add chicken to marinade and cover. Refrigerate over night.

In the meantime…

1. In a food processor add chopped onion, jalapeno pepper scraped of white membrane and seeds and tomatillos. Process till almost finely grated stage. Scrape out into a large bowl.
2. Next add the chopped tomatoes and chopped green pepper to the food processor and process till chunky. Add these to the bowl.
3. Next add the mango to the food processor and process till very chunky. Add to the rest of ingredients in bowl.
4. Lastly, using a knife, finely chop the cilantro and add to the vegetable mixture in bowl.
5. Add the fresh lime zest and juice, fold all of the ingredients together and add sea salt to taste.

The next day…

1. Pre-heat broiler and place rack 4-6 inches from heat.
2. Place large cast-iron skillet (empty) in oven and allow skillet to pre-heat for 5 minutes.
3. Carefully remove skillet from under broiler and place drained chicken breasts into skillet. (NOTE: chicken will sizzle.)
4. Return to under broiler for 6 minutes.
5. Flip chicken breasts and return to broiler for an additional 3 minutes.
6. Remove from broiler, tent with foil and allow to rest for 5 minutes.
7. Plate and serve with Mango Salsa.

- Chez

4/9/12

Russian Easter Bread

Reminiscent of a German Christmas Stollen, just without the Powdered Sugar icing and the brandy, this Russian Easter Bread serves as a nice accompaniment to most any egg-based breakfast or brunch… or just when you need a nibble with your tea or coffee. Give it a try and see if you agree.




- Chez

1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup raisins
1/2 cup dried cranberries
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105–115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs



5- to 6-cup soufflé dish



Make dough:Heat milk, sugar, butter, dried fruit, spices and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.



Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)



Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.



Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.



Form loaf:Generously butter soufflé dish. Punch down dough. Cut away one third of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish. Form another loaf with remaining dough in same manner.



Cover loaf with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaf will rise about 1 inch above rims of dish).



Bake loaves:Put oven rack in middle position and preheat oven to 350°F.
Lightly beat remaining egg with a large pinch of salt, then brush egg over top of loaf. Bake until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn out onto a rack, then turn right side up and cool completely.

4/1/12

Apple Dumplings (serves 8)



A simple dessert, a breeze to make and a delight to eat. All is well in the kitchens of Chez.







1 lg apple, peeled and cut into 8 slices
1 can - crescent dinner rolls
1 stk - butter
1 c - sugar
1 tsp - cinnamon
1/2 tsp - vanilla
10 oz bottle - Sprite




Vanilla Ice Cream




1. Wrap 1 piece of apple in 1 crescent roll.
2. Spray 2QT (11 x 7) pan with nonstick spray
3. Place apple-wrapped dough in pan about 1/2 inch apart.
4. Pour 10 oz of Sprite into pan, making sure you don’t get any liquid on top of the dough.
5. Next, mix together butter, sugar, cinnamon, and vanilla together. Cook until no longer grainy, over med heat.
6. Pour over apple dumplings.
7. Bake at 350 for 35 to 40 min.




Serve with vanilla ice cream and a dusting of cinnamon.