Four Seasonings

Quinoa Mushroom Risotto

noreply@blogger.com (Brandon) — Sun, 22 Aug 2010 12:05:00 +0000

Ingredients:

1 cup quinoa
2 cups water
1 tablespoon olive oil
1 clove garlic, pressed
8 ounces crimini mushrooms, sliced
6 ounces shiitake mushrooms, sliced
¼ cup parmesan cheese, grated
1 cup white wine
3 teaspoon fresh thyme, chopped

Preparation:

Bring 2 cups salted water to a boil in medium saucepan. Add quinoa, reduce heat to medium-lo, cover, and simmer until tender and water is absorbed, about 13 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, saute for 30 seconds, then add mushrooms and thyme. Saute for 2-3 minutes, then add wine. Reduce.

When liquid is mostly gone, stir in quinoa, parmesan cheese, and season with salt and pepper.

Lotus Root in Coconut Green Curry

noreply@blogger.com (Brandon) — Mon, 19 Apr 2010 21:09:00 +0000

Ingredients:

4-5 lotus root segments
2 cloves garlic
1 tablespoon grapeseed oil
4 tablespoons green curry paste
14oz can of coconut milk
8 small new potatoes or red potatoes
juice of 1 lime
2 cups of shiitake or straw mushrooms
1/2 cup thai basil, torn
salt and pepper to taste
1/4 cup vinegar

Preparation:

Wash the lotus root, peel, and cut off the ends. Slice into 1/4 inch slices, place in a bowl of water with a little vinegar to stop them from oxidizing.

Scrub the new potatoes and cut into 1/4 inch rounds.

Heat the oil in a large pan and saute the garlic for 1 minute. Add the green curry paste and cook over a medium heat for another minute, then add the coconut milk and stir well.

Add the lotus root, bring to a simmer, and cook for 15 minutes. Add the potatoes and mushrooms, then simmer for 20 minutes or until the potatoes are cooked and the sauce is thickened. Stir in the thai basil and lime juice.

Let it stand for 15 minutes, serve with rice.

Roasted Pumpkin and Basil Lasagne

noreply@blogger.com (Brandon) — Sat, 30 Jan 2010 21:38:00 +0000

Ingredients:

1 pound pumpkin
2 tablespoons olive oil
1 pound ricotta cheese
1/3 cup pine nuts
3/4 cup fresh basil
2 cloves garlic, crushed
1 ounce parmesan, grated
4 ounces fresh lasagne sheets, cooked
6 ounces mozzarella, grated
Sea salt and fresh ground black pepper, to taste

Preparation:

Preheat oven to 350 degrees F.

Lightly grease a baking dish. Cut the pumpkin into thin slices and arrange in a single layer. Brush with oil and season with salt and pepper. Cook for 1 hour or until softened, turning halfway though.

Place the ricotta pine nuts, basil, garlic, and parmesan in a bowl and mix well.

Brush an 8 inch baking dish with oil. Arrange one third of the pasta sheets over the base of the dish and spread with the ricotta mixture. Top with half of the remaining lasagne sheets.

Arrange the pumpkin evenly over the pasta with as few gaps as possible. Season with salt and pepper is necessary, and top with the remaining pasta sheets.

Sprinkle with mozzarella cheese and bake for 20-25 minutes, until cheese is golden. Let rest for 10 minutes before cutting into squares.

Cauliflower Macaroni & Cheese

noreply@blogger.com (Brandon) — Sun, 24 Jan 2010 10:54:00 +0000

Ingredients:

3 cups coarse bread crumbs
2 tablespoons unsalted butter, melted
1/4 cup minced flat-leaf parsley
sea salt and fresh ground black pepper, to taste
1 1/2 pounds cauliflower, cut into 1/2-inch florets
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons white wine
3 1/2 cups milk
2 cups shredded fontina cheese
3 cups shredded Gouda cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup heavy cream
1 pound short pasta such as rigatoni, cooked until al dente

Preparation:

Preheat oven to 375 degrees F.

In a large bowl, combine the bread crumbs, melted butter, parsley, 1 teaspoon. of the salt and 1/2 teaspoon. of the black pepper.

In a 4-quart pot over medium heat, add 3 tablespoons butter. Add the cauliflower to the pot and cook, stirring occasionally, until tender and caramelized, 10 to 12 minutes. Transfer the cauliflower to a bowl. Add 2 Tbs. water to the pot and stir to scrape up the browned bits. Add to the bowl with the cauliflower. Wash out the pot.

In the same pot over medium heat, melt the remaining 3 tablespoons butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the wine and milk and cook until thickened, about 10 minutes. Add the cheeses, the remaining 2 teaspoons salt, 1 teaspoon black pepper, cayenne, nutmeg and cream and stir until melted. Then stir in the pasta and cauliflower. Sprinkle the bread crumbs on top.

Bake for 30 minutes, then turn the oven to broil and cook until the bread crumbs are crispy and brown, 4 to 5 minutes.

Shiitake Wild Rice

noreply@blogger.com (Brandon) — Sat, 23 Jan 2010 22:18:00 +0000

Ingredients:

1 cup wild rice blend
3 cups chicken stock or water
1 cup dried shiitake mushrooms
1 tablespoon butter
1 tablespoon herbes de provence
sea salt and fresh ground black pepper

Preparation:

Combine the rice, stock, mushrooms, butter, and herbes de provence in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for 50 minutes or until all liquid is absorbed. Let stand covered for 10 minutes. Season to taste with salt and pepper.

Gratin Dauphinois

noreply@blogger.com (Brandon) — Sat, 23 Jan 2010 21:47:00 +0000

Ingredients:

3 pounds waxy potatoes, peeled
1 large clove garlic, halved
1 tablespoon butter, softened
1/4 teaspoon fresh ground nutmeg
1 cup finely grated Gruyère cheese
1 cup heavy cream
1/2 cup milk
sea salt and fresh ground black pepper

Preparation:

Cut the potatoes into 1/4 inch slices. Add to a large saucepan and cover with cold water and a little salt. Bring to a boil over high heat and reduce to a simmer. Cook for 2 minutes then remove from heat and drain the potatoes well.

Rub the inside of an oval baking dish with the cut garlic and grease with a little of the butter.

Preheat the oven to 325 degrees. Put half of the potatoes into the dish, spreading them evenly. Sprinkle with half of the nutmeg, and salt and pepper. Add 1/2 of the cheese and then another layer of potatoes, nutmeg, and salt and pepper.

Beat together the cream and milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.

Bake on the middle rack for 40-45 minutes until a crisp brown crust forms. Serve immediately from the baking dish.

Braised Soy-Ginger Chicken & Bok Choy

noreply@blogger.com (Brandon) — Mon, 18 Jan 2010 16:02:00 +0000

Ingredients:

1 1/2 cups water
1 cup soy sauce
1/4 cup saké
2 tablespoons firmly packed brown sugar
1/2 teaspoon Chinese five-spice powder
2 tablespoons minced fresh ginger
2 cloves minced garlic
2 pounds boneless chicken breast
1/2 pound bok choy, quartered lengthwise
2 tablespoons honey
1 tablespoon sesame oil
steamed rice for serving

Preparation:

In a Dutch oven over high heat, combine the water, soy sauce, saké, brown sugar, five-spice powder, ginger and garlic. Bring to a boil, then reduce the heat to medium-low. Submerge the chicken pieces in the liquid and simmer gently for 8 minutes. Turn the pieces over and continue to simmer until the chicken is opaque throughout when tested with the tip of a knife, about 8 minutes more.

Using tongs or a slotted spoon, transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Bring the braising liquid to a boil over medium heat, add the bok choy and cook until tender, about 3 minutes. Using tongs or a slotted spoon, transfer the bok choy to the platter, arranging it around the chicken.

Bring the braising liquid to a boil over high heat and boil until reduced by half, about 5 minutes. Stir in the honey and sesame oil. Pour over the chicken and bok choy and serve with steamed rice.

Penne alla Vodka

noreply@blogger.com (Brandon) — Sun, 17 Jan 2010 19:10:00 +0000

Ingredients:

1 pound penne pasta
5 large tomatoes
1/3 cup extra-virgin olive oil
2 garlic cloves, very thinly sliced
1/4 cup vodka
sea salt and freshly ground black pepper, to taste
pinch of red pepper flakes
1/2 cup heavy cream

Preparation:

Peel and seed the tomatoes, then cut them into small dice. If the tomatoes are very juicy, drain them for about 10 minutes in a colander. Set aside.

In a large fry pan over medium heat, warm the olive oil. Add the garlic and sauté until just starting to turn golden, 1 to 2 minutes. Remove the pan from the stovetop and add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes, salt, black pepper and red pepper flakes and simmer, uncovered, for 10 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente, 10 to 12 minutes. Drain well and add the pasta to the fry pan.

Add the cream and cook, stirring, over medium heat until the pasta is well coated with the sauce, about 2 minutes. Taste and adjust the seasonings. Pour into a warmed large, shallow bowl. Serve immediately.

Thai Spring Rolls with Peanut-Ponzu Sauce

noreply@blogger.com (Brandon) — Sun, 17 Jan 2010 19:01:00 +0000

Ingredients:

24 spring roll wrappers
24 medium shrimp
24 thai basil leaves
1 cup grated carrot
1 cup shredded cabbage
1 cup cooked rice vermicelli, chopped
1 cup dried shiitake mushrooms
1 cup garlic sprouts
1/4 cup ground peanuts
1/2 cup ponzu sauce

Preparation:

In a small bowl, rehydrate the shiitake mushrooms in warm water. When the mushrooms are soft, remove the mushrooms from the water, saving mushroom broth. When mushrooms cool, squeeze remaining water out and chop them into small pieces.

Peel and de-vein the shrimp. In a small saucepan, bring the reserved mushroom broth to a light boil. Add the shrimp and cook until the shrimp turn pink, this should take less than a minute. Remove from heat and immediately put shrimp into a bowl of cold water to stop cooking. When cool, cut shrimp in half length-wise.

Combine the grated carrot, shredded cabbage, chopped vermicelli, shiitake mushrooms, and garlic sprouts in a large bowl.

In a shallow bowl filled with warm water, place one wrapper at a time into the water for about 30 seconds, until it softens slightly. Place wrapper on a damp linen towel and allow to soften for another 20 seconds.

Place a spoonful of filling in the center of wrapper, then top with 2 shrimp halves and a basil leaf. Fold the bottom of the wrapper up to cover the filling, then fold the sides inward. Finally, roll the spring roll tightly with remaining wrapped and place seam-down of plate. Repeat with remaining spring rolls.

For the sauce, combine the ground peanuts and ponzu in a bowl and serve.

Crêpes Suzette

noreply@blogger.com (Brandon) — Sun, 17 Jan 2010 13:27:00 +0000

Ingredients:

Crêpes

1 1/2 cups all-purpose flour, sifted
1 1/2 cups milk
2 eggs
1 teaspoon vanilla
2 tablespoons melted butter, cooled

Sauce

3 tablespoons butter
1/4 cup sugar
1 tablespoon orange zest
1 1/2 cups fresh orange juice
1/4 cup Grand Marnier
1 cup orange suprèmes (segments)
2 tablespoons cognac

Preparation:

For the crêpes, whisk together flour, milk, eggs, vanilla and melted butter until smooth. Heat a little vegetable oil in a medium non-stick skillet over medium heat. Pour in some batter (about 1/3 cup per crêpe) and rotate skillet so a thin layer of batter covers the bottom. Fry until brown on underside and dry on top. Flip crêpe and cook for another 20 seconds or until lightly brown. Transfer crêpe to a plate and continue until all batter is used. Fold crêpes in half and then in half again to make triangles. Set aside.

To make the sauce, melt butter in a large skillet over medium heat. Add sugar and grated orange zest and cook until caramelized. Pour in orange juice and simmer for 2 to 3 minutes until reduced slightly. Add Grand Marnier, orange suprèmes and crêpes to the pan and coat with sauce. Drizzle over cognac and flambé. Place 2 crêpes on each plate and spoon over sauce.

Grilled Cheese Croutons

noreply@blogger.com (Brandon) — Thu, 14 Jan 2010 11:12:00 +0000

Ingredients:

6 slices of bread
4 oz cheddar cheese, sliced
3 tablespoons softened butter
1/2 tablespoon dried thyme
Fresh ground black pepper

Preparation:

Mix the thyme together with the softened butter and add fresh ground black pepper to taste. Spread butter on one side of each slice of bread.

In a large skillet over medium heat, place 3 slices of bread, butter side down. Arrange cheese evenly on each piece of bread and cover with remaining 3 slices, butter side up.

Grill "sandwiches" until golden brown on first side, then flip them over and flatten each one with a spatula. Grill second side until golden brown and remove from skillet.

Allow to cool and cut into approximately 48 small cubes (cut each 4x4). Goes perfect with Roasted Cherry Tomato Soup.

Roasted Cherry Tomato Soup

noreply@blogger.com (Brandon) — Wed, 13 Jan 2010 14:18:00 +0000

Ingredients:

6 cups (3 pints) cherry tomatoes
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 tablespoons butter
2 cloves garlic, minced
1 (28-oz) can diced tomatoes
4 cups chicken broth
1/2 teaspoon thyme

Preparation:

Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes for about 35 to 45 minutes.

In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and sauté until softened, about 3 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

Using a food processor or immersion blender, purée the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper to taste.

Garnish with Grilled Cheese Croutons

Walnut and Basil Pesto

noreply@blogger.com (Brandon) — Sun, 10 Jan 2010 22:56:00 +0000

Ingredients:

4 ounces fresh basil
2 cups whole walnuts
1/2 cup grated parmesan
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
3 cloves garlic
sea salt
fresh ground black pepper

Preparation:

Combine basil, olive oil, and lemon juice in food processor or mortar and pestle and grind until smooth.

Grind walnuts with mortar and pestle until finely ground. Don't be concerned if there are some larger pieces as this is a rustic sauce.

Add walnuts, parmesan, and salt and pepper to taste to the basil, stir.

Maple Red Wine Poached Pears

noreply@blogger.com (Brandon) — Tue, 22 Dec 2009 15:14:00 +0000

Ingredients:

2 tablespoons butter
2 tablespoons brown sugar
3 pears, peeled and quartered
1 cup red wine
1/4 cup maple syrup
1 cinnamon stick
1 cup mascarpone

Preparation

Heat saucepan over medium heat and add butter, brown sugar and pears. Sauté for 2 minutes, stirring continuously until pears are golden.

Add red wine, maple syrup and cinnamon, bring pot to a boil and cook for 5 minutes. Remove pears from the pot and place into a dish, allowing pot to simmer for a further 5 minutes, to reduce sauce.

Pour thickened sauce over the pears and set aside to cool. Place 1/4 cup of mascarpone on the plates and arrange 3 pears on each. Finish by drizzling sauce over pears and mascarpone and garnish with a piece of cinnamon stick.

Fresh Valencia Orange-Cranberry Sauce

noreply@blogger.com (Brandon) — Tue, 24 Nov 2009 22:32:00 +0000

Ingredients:

12 ounces fresh cranberries
2 valencia oranges
1 meyer lemon
1/4 cup sugar
1 teaspoon Cointreau

Preparation:

In a medium bowl, zest the oranges and lemon.

Juice the oranges and lemon into a food processor or blender. Rinse cranberries and place in food processor. Pulse until cranberries are coarsely chopped. Pour cranberry mixture into bowl with zest.

Mix in Cointreau and sugar; adjust to taste. Stir mixture until sugar dissolves. Chill before serving.

Chicken Meatballs

noreply@blogger.com (Brandon) — Tue, 24 Nov 2009 22:18:00 +0000

Ingredients:

1 pound ground chicken (or turkey)
1 egg
1/2 cup parmesan cheese
1/2 cup breadcrumbs
2 teaspoons oregano
2 cloves garlic, minced
2 tablespoons olive oil
fresh ground black pepper
sea salt

Preparation:

Place ground chicken, egg, parmesan, bread crumbs, garlic, oregano, and salt and pepper to taste in a medium bowl. Knead mixture together with hand till evenly combined. Form mixture into 1/2-inch balls.

In large non-stick skillet, warm olive oil over high heat. Place meatballs in pan and brown on all sides, cooking thoroughly; about 8-10 minutes.

Spiced Chicken Grape Skewers

noreply@blogger.com (Brandon) — Sun, 22 Nov 2009 15:51:00 +0000

Ingredients:

2 tablespoons olive oil
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 pound boneless skinless chicken breast, cut into 3/4-inch cubes
8 (10-inch) skewers
1 1/2 cups seedless green grapes
Cooking spray
2 tablespoons chopped fresh mint leaves
1 lemon, cut into wedges

Preparation:
In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.

Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare on an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.

Ratatouille Niçoise

noreply@blogger.com (Brandon) — Sun, 15 Nov 2009 14:28:00 +0000

Ingredients:

1 eggplant
2 small yellow squash
3 small courgettes (zucchini)
4 tomatoes
8 button mushrooms
5 cloves garlic, minced
2 teaspoons herbes de provence
1 small sprig of rosemary
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh tarragon
4 tablespoons extra virgin olive oil
sea salt and fresh ground black pepper

Preparation:

Cut all of the vegetables into small cubes, or you can thinly slice them, depending on your preference.

In a dutch oven, heat olive oil over medium heat and sautee garlic and mushrooms until tender

Add eggplant and tomatoes, bring to simmer and cover. Simmer for 15-20 minutes.

Add courgettes and rosemary sprig. Simmer for another 15-20 minutes, until vegetables are tender.

Stir in herbs, season to taste with salt and pepper, and simmer for another 10 minutes.

Serve warm or at room temperature by itself, or with rice or potatoes.

Seared Sea Scallops with Tarragon-Pernod-Cream Sauce

noreply@blogger.com (Brandon) — Sun, 15 Nov 2009 14:00:00 +0000

Ingredients:

6 fresh sea scallops
1 tablespoon butter
1 1/2 teaspoons chopped fresh tarragon
1/4 cup cream
1 tablespoon Pernod
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
1 tablespoon chopped flat-leaf parsley
Sea salt and freshly ground black pepper to taste

Preparation:

Pat the scallops dry and season with salt and pepper.

In a large non-stick skillet over medium-high heat, melt the butter.

Add the scallops and sear, turning them once, until they are golden brown and cooked through, about 5 minutes total. Transfer to a heated platter and set aside to keep warm.

To the same pan, add the tarragon, cream, Pernod and lemon juice. Reduce the heat to medium low and cook two minutes to allow the flavors to mingle.

Add the scallops back in, along with any juices that have collected on the platter. Cook just long enough to bring the scallops up to temperature and serve, garnished with parsley.

Strawberry & Chèvre Salad

noreply@blogger.com (Brandon) — Sat, 24 Oct 2009 20:43:00 +0000

Ingredients:

12 strawberries, cleaned and sliced
3.5 oz Chèvre (goat cheese)
2 tablespoons sliced almonds
2 tablespoons aged Balsamic vinegar
2 tablespoons extra virgin olive oil
3 oz spinach or other mixed greens
fresh ground black pepper
sea salt

Preparation:

Mix together the balsamic vinegar and olive oil. Add salt and pepper to taste.

Divide the greens onto 4 plates. Drizzle the balsamic dressing over the greens, then sprinkle with crumpled goat cheese, strawberry slices, and almonds.

Acorn Squash Risotto

noreply@blogger.com (Brandon) — Fri, 09 Oct 2009 19:55:00 +0000

Ingredients:

1 acorn squash
4 cups chicken stock
1 cup dry white wine
2 cloves garlic, sliced thinly
3 tablespoons butter
1 tablespoon extra virgin olive oil
2 cups Arborio rice
sea salt
fresh ground black pepper
1 1/2 cups freshly grated parmesan

Preparation:

Preheat oven to 450 degrees F.

Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch cubes. Put remaining half, cut side down, in an oiled shallow baking pan. Toss diced squash with olive oil and season with salt and pepper, then place in the baking dish. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 20-30 minutes. Holding halved squash in a kitchen towel, scoop out flesh.

In a saucepan bring broth to a simmer and keep on low heat

In another saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. If more liquid is needed, add more stock or some water. At the end of cooking, stir in one cup of the parmesan cheese. Season with salt and pepper to taste.

Spoon risotto into shallow serving bowls and sprinkle with parmesan cheese.

Roasted Butternut Squash Soup

noreply@blogger.com (Brandon) — Fri, 02 Oct 2009 15:05:00 +0000

Ingredients:

1 butternut squash
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cups chicken stock
2 cloves garlic, minced
1/2 cup heavy cream or crème fraîche
fresh ground black pepper
fresh grated nutmeg
sea salt

Preparation:

Preheat oven to 400 degrees F.

Cut squash in half, discard seeds, and place halves on a large baking sheet flesh side up. Brush each half with 1/2 tablespoon olive oil. Season with salt and black pepper. Grate about 1/4 teaspoon of nutmeg onto each half. Roast 25 minutes, until flesh is fork-tender. Let cool slightly and scoop out squash with a spoon.

In a heavy pot, add garlic and butter and cook over medium heat for about a minute. Add the squash and stock and stir to remove lumps. Cook over medium-low heat for about 20 minutes or until soup begins to thicken. You may use an immersion blender to remove any lumps if desired. Season with salt and pepper and more nutmeg. Pour soup into bowls and top with a little heavy cream or crème fraîche, then serve.

Mediterranean Sea Bass With Fennel And Pernod

noreply@blogger.com (Brandon) — Sun, 20 Sep 2009 13:20:00 +0000

Ingredients:

2 pounds sea bass, filleted
2 fennel bulbs
1/2 cup extra virgin olive oil
1/2 cup Pernod
2 cloves garlic, minced
1 tablespoon tarragon
1 tablespoon dill
sea salt
fresh ground black pepper

Preparation:

Preheat oven to 400 degrees F.

Season the sea bass filets with salt and pepper and rub with extra virgin olive oil.

Remove the stalks from the fennel. Rinse and split in half. Slice the fennel bulbs thinly and place in a heavy dutch oven or casserole dish. Add the Pernod and minced garlic then place the sea bass on top of the fennel. Sprinkle the tarragon over the fish and season with salt and pepper.

Cover the top of the baking dish and place in the preheated oven. Bake for 10-15 minutes or until fish is thoroughly cooked.

Plate fish, drizzle with Pernod sauce from baking dish, and garnish with dill. Serve with the fennel.

White Chili

noreply@blogger.com (Brandon) — Sun, 20 Sep 2009 12:22:00 +0000

Ingredients:

1 1/2 pounds ground turkey
3 cloves garlic, minced
1 (7oz) can green chilies, chopped
2 tablespoons ground cumin
1 tablespoon dried oregano
3 (15oz) cans cannellini beans
1 (15oz) can whole corn
4 cups chicken stock
ground cayenne pepper to taste
fresh ground black pepper to taste
2 cups shredded monterey jack cheese

Preparation:

In a large pot over medium heat, combine the garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chilies, cumin, oregano, cayenne pepper to taste and black pepper to taste and saute for 5 more minutes.

Add the beans and the chicken broth to the pot. Simmer over low heat for 30 minutes or until chili thickens. Pour into bowls, sprinkle with cheese and serve.

Appleberry Mulled Wine

noreply@blogger.com (Brandon) — Sat, 19 Sep 2009 23:56:00 +0000

Ingredients:

1 bottle dry red wine
2 cups apple cider
4 cinnamon sticks
4 star anise
2 red apples, cut into rings
1 cup cranberries
1 cup blackberries / raspberries
splash of Cointreau or Grand Marnier

Preparation:

Pour wine and cider into a heavy saucepan and add the cinnamon sticks and star anise. Heat gently on low for about 20 minutes.

Add cranberries and apple rings to pot and continue to heat for another 10 minutes.

Just before serving, add raspberries, blackberries and a splash of Cointreau or Grand Marnier.