So Elegant...This dish can be served along side a savory dinner or as a dessert
These perfect pears can also be prepared ahead of time...
10 Bosc Pears
Zest of 1 Orange
Zest of 1 Lemon
2 Whole Cloves
1 Cinnamon Stick
1 Tablespoon Brown Sugar
1 Bottle Cabiernt Savignion
Peel the pears leaving the stem attached
Slice the bottom of each pear so they stand upright easily in the pot
In a large pot add the orange zest and lemon zest and 2 tablespoons of wine
Stir and distribute evenly around the bottom of a pot
Place pears close to each other in pot
Add cloves, cinnamon stick, brown sugar and wine
Bring to a boil then simmer on low for 1 hour
Allow pears to cool and remove gently from pot with a slotted spoon - taking care not remove pears by their stems
Place pears on a dish and drizzle with remaining wine
***If preparing this dish ahead of time allow pears to cool
Pour all remaining wine evenly over pears
Place in refrigerator for 2 days
Turn pears once per day to ensure even coloring
Tuesday, January 4, 2011
Monday, December 27, 2010
Avocado Dressing
Refreshing and Delicious...
2 Ripe Avocados
1 Small Onion (quartered)
2 Garlic Cloves (peeled)
Salt/Pepper
3 Tablespoons Franks Red Hot (or to taste)
Sour Cream (1 small 8 oz. container)
1/2 Cup Vegetable Oil
Slice the avocado in half and remove the pit
Scoop the avocado inside out into a blender
Add onion and garlic
Season with salt and pepper
Add Franks Red Hot, sour cream and vegetable oil
Blend till smooth
***Serve as a salad dressing or a a dip
2 Ripe Avocados
1 Small Onion (quartered)
2 Garlic Cloves (peeled)
Salt/Pepper
3 Tablespoons Franks Red Hot (or to taste)
Sour Cream (1 small 8 oz. container)
1/2 Cup Vegetable Oil
Slice the avocado in half and remove the pit
Scoop the avocado inside out into a blender
Add onion and garlic
Season with salt and pepper
Add Franks Red Hot, sour cream and vegetable oil
Blend till smooth
***Serve as a salad dressing or a a dip
Thursday, December 23, 2010
Oven Cooked Roast
Very Delicious...
3 lb. Roast
5 Cloves Garlic (peeled)
1 Medium Onion (sliced)
3 Cups Baby Carrots (halved)
4 Stalks of Celery (sliced)
1 Red Bell Pepper (sliced)
12 Small Red Bliss Potatoes (quartered)
Garlic Powder
Pepper
1 Beef Bullion Cube (dissolved in 1 1/2 cups of hot water)
4 Tablespoons of Butter
Preheat oven to 375 degrees
Make 5 small slits in the various places of the roast and place a clove
of garlic in each slit
Season roast with pepper and set aside
In an oven proof baking dish add potatoes and vegetables
Season with garlic powder and pepper
Toss to coat
Pour beef broth over potatoes and vegetables and toss again
Place roast in the center of dish fat side up
Arrange potatoes and vegetables around roast
***Cook in oven till desired doneness
Remove roast from dish and allow to rest for 5-8 minutes
Add butter to vegetables put back in oven cook for additional 10 minutes
***20 minutes per pound
Rare = Internal Temperature 130 degrees
Medium = Internal Temperature 140 degrees
Well Done = Internal Temperature 160 degrees
3 lb. Roast
5 Cloves Garlic (peeled)
1 Medium Onion (sliced)
3 Cups Baby Carrots (halved)
4 Stalks of Celery (sliced)
1 Red Bell Pepper (sliced)
12 Small Red Bliss Potatoes (quartered)
Garlic Powder
Pepper
1 Beef Bullion Cube (dissolved in 1 1/2 cups of hot water)
4 Tablespoons of Butter
Preheat oven to 375 degrees
Make 5 small slits in the various places of the roast and place a clove
of garlic in each slit
Season roast with pepper and set aside
In an oven proof baking dish add potatoes and vegetables
Season with garlic powder and pepper
Toss to coat
Pour beef broth over potatoes and vegetables and toss again
Place roast in the center of dish fat side up
Arrange potatoes and vegetables around roast
***Cook in oven till desired doneness
Remove roast from dish and allow to rest for 5-8 minutes
Add butter to vegetables put back in oven cook for additional 10 minutes
***20 minutes per pound
Rare = Internal Temperature 130 degrees
Medium = Internal Temperature 140 degrees
Well Done = Internal Temperature 160 degrees
Tuesday, December 21, 2010
Stuffed Eggplant
Something A Little Different...
1 Large Eggplant
Olive Oil
1 Medium Onion (diced)
4 Tomatoes (chopped)
3 Tablespoons Balsamic Vinegar
Salt/Pepper
1 Cup Part Skim Ricotta
1 Cup Mozzarella
1 Egg
Basil
Extra Virgin Olive Oil
Preheat oven to 350 degrees
Slice Eggplant lengthwise
Hollow out the eggplant leaving a 1 inch boarder around the skin
Reserve the inside of the eggplant
Over medium heat coat the bottom of a pan with olive oil
Add onions and cook till soft about 4-5 minutes
Add eggplant and season with salt and pepper
Cook eggplant for 5 minutes
Add tomatoes and re-season with salt and pepper
Add Balsamic Vinegar and cook till eggplant is tender
Meanwhile in a bowl combine ricotta cheese, mozzarella cheese,
salt, pepper, basil and egg
Allow eggplant mixture to cool before incorporating into ricotta mixture
Spray a baking dish with Pam Spray and place eggplant halves on dish
Stir all ingredients together and evenly place mixture inside of each half of eggplant
Top with bread crumb
Bake for 30-40 minutes
Let cool for 5 minutes
Drizzle with Extra Virgin Olive Oil and serve warm
1 Large Eggplant
Olive Oil
1 Medium Onion (diced)
4 Tomatoes (chopped)
3 Tablespoons Balsamic Vinegar
Salt/Pepper
1 Cup Part Skim Ricotta
1 Cup Mozzarella
1 Egg
Basil
Extra Virgin Olive Oil
Preheat oven to 350 degrees
Slice Eggplant lengthwise
Hollow out the eggplant leaving a 1 inch boarder around the skin
Reserve the inside of the eggplant
Over medium heat coat the bottom of a pan with olive oil
Add onions and cook till soft about 4-5 minutes
Add eggplant and season with salt and pepper
Cook eggplant for 5 minutes
Add tomatoes and re-season with salt and pepper
Add Balsamic Vinegar and cook till eggplant is tender
Meanwhile in a bowl combine ricotta cheese, mozzarella cheese,
salt, pepper, basil and egg
Allow eggplant mixture to cool before incorporating into ricotta mixture
Spray a baking dish with Pam Spray and place eggplant halves on dish
Stir all ingredients together and evenly place mixture inside of each half of eggplant
Top with bread crumb
Bake for 30-40 minutes
Let cool for 5 minutes
Drizzle with Extra Virgin Olive Oil and serve warm
Tuesday, December 14, 2010
Prosciutto String Bean Bundles
Perfect Side Dish...
String Beans (cleaned with stem removed)
Prosciutto (sliced thin)
Salt/ Pepper
Extra Virgin Olive Oil
Bring a large pot of water to a boil
Once boiling add salt and string beans return to a boil
Cook for 8 minutes
Remove from water and rinse under cold water for 3-4 minutes
Pat string beans dry
Take four string beans and wrap with a slice of prosciutto
Place bundle on serving dish
Continue until all string beans are wrapped with prosciutto
Lightly drizzle all bundles with Extra Virgin Olive Oil and a few grinds of pepper
***This dish can be made ahead of time. The bundles can be placed in the refrigerator without the Extra Virgin Olive Oil and pepper - do this step right before serving.
String Beans (cleaned with stem removed)
Prosciutto (sliced thin)
Salt/ Pepper
Extra Virgin Olive Oil
Bring a large pot of water to a boil
Once boiling add salt and string beans return to a boil
Cook for 8 minutes
Remove from water and rinse under cold water for 3-4 minutes
Pat string beans dry
Take four string beans and wrap with a slice of prosciutto
Place bundle on serving dish
Continue until all string beans are wrapped with prosciutto
Lightly drizzle all bundles with Extra Virgin Olive Oil and a few grinds of pepper
***This dish can be made ahead of time. The bundles can be placed in the refrigerator without the Extra Virgin Olive Oil and pepper - do this step right before serving.
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