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mardi 17 mars 2015

Radicchio~ Gruyere~ Grilled Bread Salad

Yield: 4 Servings
4 sl country bread,thin,cut
-from a lg round loaf
1 clove garlic,peel/halve
2 md radicchio heads,cored/ cut
-in thin strips
3 oz Gruyere cheese,thin shaved
2 T walnuts,coarsely chopped
4 T extra-virgin olive oil
3 T red wine vinegar
1 t fine-quality mustard
1 ,salt & pepper to taste
"The colors and aromas -- the deep magenta leaves of radicchio, the
rich flavor of walnuts, and the golden hue and pungent fragrance of
ripe cheese, make this a winter dish. The ingredients are tossed in a
mustard-spiked dressing on top of large, thin slices of garlicky
grilled bread, and each person is served a piece of bread with its
share of salad."
Lightly grill or toast the bread and rub one side of each slice with
the cut clove of garlic.
Line a serving dish with the grilled bread and distribute the
radicchio over the bread slices. Top with the Gruyere cheese shavings
and sprinkle with chopped walnuts.
In a small bowl combine the olive oil, vinegar, mustard, and salt and
pepper to taste. Beat with a fork until well blended.
Pour the dressing over the salad and carefully toss the salad on top
of the bread, using it as a base. Correct the seasonings. Each person
is served a piece of grilled bread topped with salad.

Pizza On The Grill

Yield: 4 Servings
1 t salt
1 1/2 c warm water 110-115,Divided
2 t light brown sugar
2 pk fast rising yeast oregano
3 1/2 c unbleached white flour
1/4 c corn meal
4 T olive oil,Divided
1/4 c whole wheat flour
SAUCE ==========================
1 salt,To Taste
4 large cloves garlic,Minced
1/2 c whipping cream
3 T fresh basil,Chopped
3 T fresh oregano,Chopped
8 ripe italian plum tomatoes
-peeled,,seeded and chopped
3 T butter,Unsalted
TOPPINGS =======================
1 olive oil
1 other toppings as desired
1/2 c gorgonzola cheese,Crumbled
: DOUGH: Measure 1/2 c warm water in a bowl. Add sugar
: and yeast and stir to dissolve. Let stand at least 5
: minutes to proof (froth forms on top). Meanwhile, sift
: together into a large bowl the white flour, wheat flour,
: corn meal and salt. Make a depression in the middle and
: add 3 Ts of the olive oil and 1 c warm water.
: Add yeast mixture. Mix all ingredients with your hands and
: gather together and place on floured board. Knead about 10
: minutes, adding more flour if dough is sticky, to form a
: smooth, elastic mass. Grease a large bowl with olive oil.
: Add dough, turning it to coat top. Cover and let rise in
: warm place, draft-free location until doubled in size (45
: minutes for fast rising yeast, 1 1.2 hours for regular).
: While dough is rising make sauce by melting butter in a
: saute pan. Add garlic and saute for one minute. Add
: tomatoes and cook 2 minutes, stirring constantly. Add
: cream, basil and oregano and bring to a boil, remove from
: divide into 6 equal pieces and, on floured surface, roll
: out to desired shape about 1/2 inch thick. Coat both sides
: of shaped crust with olive oil, then place on grill
: directly over fire until upper surface begins to bubble
: (about 2 minutes). Fire must be very hot and grill must be
: clean (coals should be red with a small flame, like a
: steak fire; this is important). Watch crust closely and
: rotate with spatula if necessary. Remove crust and turn
: cooked side up (it should be golden brown). Brush with
: olive oil, sauce, cheese and desired toppings. Sprinkle
: some olive oil over each pizza. Return for final cooking
: (2-4 minutes), rotating for even cooking.

Pimentos Grilled Chicken With Raspberry Butter Sauce

Yield: 4 Servings
4 boneless,skinless chicken
1 breasts (approx 1 1/2 lbs)
5 T butter,Unsalted
1/2 sm shallot,chopped
2 T pesto
1/4 t tarragon
3 T raspberry wine vinegar
2 t raspberry jam
1 T red wine
1 salt and pepper
1/4 c fresh raspberries
1 (optional)

Cook the chicken on a grill or under a very hot broiler in the oven for
about 3 to 5 minutes on each side, depending on their thickness and
intensity of the heat. (The chicken can also be sauteed in a frying pan.
Set aside.
In a large frying pan over moderately low heat, melt butter and saute
shallot until translucent, but not browned. Add pesto, tarragon,
jam and wine, season with salt and pepper, and stir to combine well.
the chicken and raspberries and cook on low heat for about 5 minutes,
turning the chicken occasionally, to heat through and blend the flavors.
Serve accompanied by pasta.

Pescespada Alle Brace (Wood Fire Grilled Swor

Yield: 6 Servings
3 fennel bulbs,cleaned & trim
2 c chicken stock,(homemade is
1 salt and pepper,to taste
1 lb green beans,stems removed
2 lb swordfish,* see note
Extra virgin olive oil for the =
2 lg garlic cloves,peel & choppe
1/2 c italian parsley,chopped fin
2 T fresh oregano,chopped fine
1 t oregano,Dried
1 juice from 2 lemons
1/3 c hot water
2/3 c extra virgin olive oil
1/2 t salt
1/4 t black pepper,Fresh Ground
6 ounce slices about
3/4 inch thick
Put the fennel into a casserole. Splash on the chicken stock and
sprinkle with salt and pepper to taste. Bake the fennel, covered, in
a 375 F oven for about 1 hour, basting often. It should be tender but
not mush. Drain and set aside. Use the pan liquid for soups or other
Boil the Blue Lake beans in lightly salted water for about 4 to 5
minutes. Drain and set aside.
Rub some olive oil on the slices of swordfish. Grill them about 4
mnutes o each side, and add some salt and peppr to taste. You can
broil or barbacue the fish if you dont' have a wood fired grill.
To assemble the sauce, put the garlic, parsley, oregano, lemon juice
nad water into a crok and mix well with a spoon. Add the olive oil,
salt and pepper and mix again. (It is best to make thjis sauce
several hours ahead of using it; then mix again energetically.) You
can store it, covered, in the refrigirator for up to a week. Be sure
to bring to room temperature or even a little warmer before use.
Heat the cooked, drained fennel in a 375 oven for about 20 minutes.
Heat the beans in a skillet with a few drops of olive oil and some
lemon juice, and season with salt and pepper. When the fish is done
put it on a heated dish and garnish with vegetables. Spoon on some
sauce or pass it at the table.
Serves 6.

Party Nibbles: Grilled Salmon Ribbons

Yield: 20 Servings
1 lb skinless salmon fillet
-1-inch thic,k
3 T lemon juice
1 T olive oil
1 t tarragon,Dried
2 T fresh parsley,minced
1 salt
1 pepper
[2 tb chopped fresh dill may be used in lieu of tarragon]
Cut salmon into 1/4-inch thick slices about 4 inches in length.
Soak wooden skewers for about 30 minutes in cold water. Thread
skewers. Place in single layer in shallow dish.
Combine lemon juice, oil and tarragon; drizzle over salmon, turning
skewersonce to coat both sides. Sprinkle with parsley. Let stand for 15
Arrange skewers on lightly greased broiling pan or bakeing sheet.
Sprinkle with salt and pepper to taste. Broil for 2-3 minutes or just
until opaque.