FBF: Artichokes & Hollandaise Sauce

FLASH-BACK FRIDAY

ARTICHOKES & HOLLANDAISE SAUCE

click on image to see full post from 1/5/2012

Shrimp with Cocktail Sauce

SHRIMP WITH COCKTAIL SAUCE

The Shrimp:
Peel and devein the shrimp, leaving the tails. Steam for 1-2 minutes then put them in an "ice bath" to stop the cooking process. [an "ice bath" is a large bowl of ice water]


The Sauce:
1/2 cup chili sauce [or you can use ketchup]
2 tblsp horseradish
1/4 tsp sugar
1/2 tsp course salt
1/2 tsp freshly ground black pepper

2 tsp lemon juice

1 tsp Worcestershire sauce

2 garlic cloves, minced [optional]

4 drops tobasco sauce [optional]

• Mix ingredients together and chill. Serve cold with shrimp!

Looks good, huh? Because it WAS!

Chicken Skewers w/ Blackberry Sauce

Another recipes using the wild blackberries!

ROSEMARY CHICKEN SKEWERS W/ BLACKBERRY SAUCE

4 boneless chicken breasts, cut into cubes
2 tablespoons rosemary, chopped
1/4 cup dry white wine
1 teaspoon pepper
2 tablespoons olive oil
1-3/4 cup fresh blackberries
1 tablespoon apple cider vinegar
2 tablespoons red currant jelly
1/4 teaspoon freshly ground nutmeg

• In a medium bowl, mix the chicken with the rosemary, wine, pepper and olive oil. Cover and refrigerate for 1 hour.
• Remove chicken from marinade, reserving the marinade for later. 
• Thread chicken onto the skewers and season generously with salt. 
• Grill on high heat from 4-5 minutes each side. When done, place on platter and cover with foil to allow the chicken to rest.

For the Sauce:

• Place the remaining marinade and berries into a sauce pan and simmer gently until berries are soft.
• Press the berry mixture through a strainer and discard the pulp.
• Return the juice to sauce pan and add vinegar, jelly and nutmeg and bring to a boil. Simmer, uncovered, until reduced to 1/3 cup and has the consistency of syrup.
• Drizzle over chicken and serve.

Grilled Salmon with Blueberry Sauce

For Salmon:
6 Salmon Fillets (individual serving size) if you are using cedar sheets, OR 1 salmon fillet, uncut, skin on if using cedar plank
Olive Oil
Kosher salt 

For Sauce:
1 cup fresh blueberries
2 tablespoons balsamic vinegar
1 tablespoon sugar
½ cups chicken broth
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoons butter
Salt And Pepper, to taste

• Soak cedar planks or sheets in water for 30 to 45 minutes. I used sheets and I knew they were ready when they could bend and tie around the salmon. [see picture below]


• Rub salmon with oil and sprinkle with salt. Wrap sheets around salmon, or place salmon on the plank and grill on low for 10 minutes, turning once if in sheets, OR grill on low for 15 minutes if on plank, or until it turns opaque.

For Sauce:

• In sauce pan, saute shallots and garlic in butter until tender, remove from heat.


• In another small sauce pan, cook blueberries, vinegar, broth and sugar until reduced by half (about 20 min). Strain with a mesh strainer, and combine liquid with onion mixture and add salt and pepper to taste.


• Serve sauce over the salmon. Great with asparagus and noodles!

Artichoke w/ Hollandaise Sauce

You know you've made something amazing when your kids ask what it is AFTER its been devoured in less than 1 minute!

ARTICHOKES with

HOLLANDAISE SAUCE

4 artichokes
2 sticks + 2 Tbls unsalted butter, divided
3 egg yolks
1 Tbls cold water
Salt & White pepper

For Artichokes:

• Remove stem by bending it at the base until it snaps off. Break off small leaves at the base of the artichoke. Trim the base with a knife so the artichoke will stand solidly upright. Lay the artichoke on its side and slice 1/2 inch to 1 inch off the top of the center cone of leaves. Trim off the points of the rest of the leaves with scissors [see bottom image to see detail of the leaves and where to cut]. Wash under cold water.
• Boil a large pan of salted water (1 tsp salt for every quart of water) so that all the artichokes can fit in it at the same time. When its brought to a boil, gently place artichokes in the water, stem side down. If the water doesn't cover them fully, place a cheese cloth over the top to prevent discoloration (optional, I don't see much of a difference). Bring the water back up to a rapid boil and then boil slowly for 35-45 minutes. [I boiled mine for 50 minutes (on accident) and the leaves were just falling off from the stem. This was amazing, and really easy for the kids to eat, but not as pretty for a presentation. Just keep that in mind!]
• Remove from water and place on serving platter. Gently pull leaves outwards so the center can be reached. [Optional: Remove the heart] The center creates a perfect well to hold the sauce!

For Sauce:

• Cut 2 sticks of the butter into bits and place in a small saucepan over low heat. Remove after all the butter is melted and set aside.
• In a medium saucepan, beat the 3 egg yolks for about 1 minute with a wire whisk until they become thick and sticky.
• Add the water, lemon juice, and a big pinch of salt to the yolks and beat for half a minute more.
• Add 1 tablespoon of cold butter, but do not beat it in. Then place the saucepan over very low heat and stir the yolks with a wire whip until the slowly thicken into a smooth cream. This will take 1 to 2 minutes. The egg yolks have thickened enough when you can begin to see the bottom of the pan between strokes and the mixture forms a light cream on the wires of the whip.
• Immediately remove from heat and beat in the cold butter, which will stop the eggs from cooking any more.
• The beating the egg yolks with a wire whip, pour on the melted butter by droplets or quarter-teaspoonfuls until the sauce begins to thicken into a very heavy cream. Then pour the butter a little more rapidly. Omit the milky residue at the bottom of the butter pan.
• Season the sauce to taste with salt, pepper, and lemon juice.

This recipe is from Julia Child's "Mastering the Art of French Cooking" Cookbook

Roast Lamb alla Romana

This dinner is fit for a king. Spectacular! Make sure you have a meat thermometer on hand to make sure you don't over cook or under cook the lamb. Don't forget about the sauce as well--its what really makes this dish so wonderful!

ROAST LAMB ALLA ROMANA

1/2 leg of lamb, about 3 pounds
3 garlic cloves, cut into thin slices
1 tblsp olive oil
1-1/2 tsp chopped fresh rosemary
salt and freshly ground black pepper to taste
1/2 cup red wine
2 cups vegetable stock
1 small onion, coarsely chopped
1-1/2 pounds small yukon gold potatoes
1 tblsp olive oil
1-1/2 tsp chopped fresh parsley
1 pound baby carrots

Make deep slits in the lamb with the point of a sharp knife and insert the garlic slivers into the slits. Rub the lamb all over with 1 tablespoon olive oil and place in a roasting pan. Sprinkle with 1-1/2 teaspoons rosemary and season with salt and pepper. Roast at 450 degrees F for 30 minutes, turning once.

Reduce the heat to 375 degrees F and add the wine, stock and onion to the roasting pan. Roast for 1-1/4 hours longer or until tender (internal temp between 140-155 degrees F), turning several times and basting after each turn.

Combine the potatoes and carrots with 1 tablespoon olive oil and 1-1/2 teaspoon rosemary in another roasting pan. Season with salt and pepper. Place in the oven 1 hour before the lamb is done and roast with the lamb until golden brown and tender, turning several times.

Remove the lamb to a cutting board and tent with foil. Let stand in a warm place for 10 minutes. Cut into thin slices and arrange on a large platter. Arrange the potatoes and carrots around the lamb.

Strain the juices and spoon over the lamb to serve.

Serves 6 to 8.

recipe adapted from "Dining In" with Show Me St. Louis cookbook, 2007

Eggplant Parmesan

My in-laws also brought with them big, fresh, gorgeous eggplants! I didn't really know what to do with them, so they suggested making the traditional "eggplant Parmesan." I was pretty skeptical about it, but I tried it. And I was SO glad I did. Sorry the pictures aren't that great, it was a rainy day so I had no natural light for it..don't let that scare ya away =D

EGGPLANT PARMESAN
Click HERE for printable recipe

Ingredients:
2 large eggplants
kosher salt
28 oz whole peeled tomatoes (I used the ones we just canned--eggggggcellent!)
1 garlic clove, minced
olive oil
freshly ground black pepper
1/2 cup all purpose flour
1/2 cup fine dry breadcrumbs (*I made my own, and so glad I did! See note below)
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced to 1/4 inch rounds
1 cup grated Parmesan cheese
1 packed cup fresh basil leaves (these were from  my garden as well)

Directions:
Prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside.

Cut eggplant lengthwise into 1/4 in slices.

In a wide shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl.

Place a large deep skillet over medium heat, and pour in a half inch of olive oil. When oil is shimmering, dredge the eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

Preheat oven to 350 degrees F.

In the bottom of a 9x13-inch glass baking dish, spread 1 cup of tomato sauce. Top with 1/3 of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with 1/3 of the Parmesan and half the basil leaves.

Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan  and all the remaining basil. Add remaining egg plant and top with the remaining tomato sauce and Parmesan.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temp for about 10 minutes before serving.

Serves 8.

**for fresh breadcrumbs, put a few slices of white bread in your food processor and pulse until its at the consistency you'd like. If you plan ahead enough, toast and let them cool first.

close-up picture of the cooked eggplant

recipe adapted from Simply Recipes http://simplyrecipes.com

Click HERE for printable recipe

Other Eggplant Parmesan recipes from blogs I like and follow
Skinny on a Dime Allrecipes.com Cooking with Libby Cooking light

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Flash-Back Friday [FBF] #5

I LOVED this "old" one! If you like treating yourself to Fillet Mignon, try this recipe--mashed potatoes and ALL!

BLUE CHEESE CRUSTED FILLET MIGNON
W/ PORT WINE SAUCE

The garlic mashed potatoes were iiiiiiiiiiiiinnnnnnnnncredible!!

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FLASH BACK LINKY is up again! With my co-host Micha from Cookin' Mimi

 

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