Jerry's Thoughts, Musings, and Rants!

Jamie Oliver's Gnocchi with Gorgonzola Cream Sauce

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. The round up is hosted this week by Anh from Food Lover's Journey - be sure to pop by to see what other bloggers have come up with.

Last night for dinner we wanted something that would go with our breadsticks (which are equally as impressive on the second day!).

I was also craving the wonderful taste of blue cheese.

I know. I am insane.

We ended up making gnocchi with a gorgonzola cream sauce. Let me be VERY clear that there is NOTHING low-fat about this dish. This is a recipe from our well-used cookbook by Jamie Oliver 'Cook With Jamie'. He provides the directions for making your own gnocchi - we were lazy and bought ours.

This is a quick recipe to pull together and packs a wonderful flavour.

Gnocchi with Gorgonzola Cream Sauce

2 tablespoons gorgonzola cheese (dolce if you can find it)
3 tablespoons butter
6 tablespoons heavy cream
a small bunch of fresh marjoram, leaves picked
Parmesan cheese for grating
freshly ground pepper

Heat a saute pan on low heat. Add 2 T. gorgonzola dolce, 3 T. butter and 6 T. heavy cream with a pinch of black pepper. Mix together using the back of a wooden spoon until you have a smooth melted cheese sauce.

Cook your gnocchi and toss them in the gorgonzola sauce.

Serve with plenty of parmesan and a sprinkle of marjoram leaves.

This was the first time that I have used fresh marjoram in a recipe. It provided a delicious contrast to the tangy and rich gorgonzola sauce.

Marjoram is often compared to – or confused with – oregano, but these two herbs are actually quite distinct. Although the plants look similar and do share a fresh, tangy flavour, marjoram is much milder and sweeter than oregano and tastes slightly earthy.

Marjoram is classified as a perennial and can be grown outdoors in a variety of climates, but should always be brought indoors when the temperature drops because the leafy plant often withers when exposed to frost. Fresh marjoram is at its best in the late summer but can also be found year-round since the spice takes well to being grown hydroponically.

Storing
Fresh marjoram stems can be stored in baggies in the fridge for up to a week, or frozen for maximum flavour maintenance. Try freezing entire stems on cookie sheets, then stripping the leaves from the stems and storing them in the freezer in plastic containers. Finely chopped marjoram leaves can also be combined with olive oil or butter and refrigerated or frozen to use in recipes. Marjoram retains its flavour fairly well when dried, too, especially when stored in an airtight container. Fresh marjoram can easily be dried by spreading the leaves on screens and laying them in a cool, arid place or hanging small bundles of the leaves upside down. Buy small amounts of store bought dried and ground marjoram to use as needed, and keep for up to six months in airtight containers.

How to Use It
The flavour of marjoram lends itself well to a variety of foods, including lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings, and chowders. It’s widely used in Italian, French, North African, Middle Eastern, and American cuisines and is also prevalent in spice blends such as bouquet garni, fines herbes and sausage and pickle blends.

When cooking with marjoram, bear in mind that its oils are easily destroyed by heat and thus it should be added to dishes just before serving. The aromatic oils in marjoram can also be affected by too much sunlight, so if you choose to grow your own, cultivate the plant in a shady spot and always harvest in the morning before the sun’s heat can affect the fresh flavour of the herb.

Lemon-glazed Zucchini Quick Bread

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. The round up is hosted this week by Margot from Coffee and Vanilla - be sure to pop by to see what other bloggers have come up with.

A few weeks ago I was searching for something to bake for the department meeting. I was at a loss until I saw a picture for this quick bread. I was hesitant - imagine the thought of zucchini in a bread? EWWWW The pic looked so bloody good though.

I decided to let my colleagues by the guinea pig!

I was shocked at their response. They chowed through it so quickly that there was NONE for me. How evil of them.

This weekend I decided to whip it up again for Paul and I. It didn't take long before I realized what the fuss was about.

Lemon-glazed Zucchini Quick Bread

(from the All-New Complete Cooking Light Cookboook)

2 1/3 cups all-purpose flour (can sub. 1 cup whole wheat flour)
3/4 cup granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup canola oil
2 Tbls grated lemon rind
1 large egg
cooking spray
1 cup sifted powdered sugar
2 Tbls fresh lemon juice

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.

3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time). Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.

4. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.

Zucchini is one of the most common varieties of summer squash. The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. Once only available in the summer, they are now available throughout the year; however, they are in season between May and July when they are at their best and most readily available.

Summer squash, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all share some common characteristics. The entire vegetable, including its flesh, seeds and skin, is edible. In addition, some varieties of the squash plant produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time.

When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are overmature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are overly small may be inferior in flavor.

Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag in the refrigerator, where it will keep for about seven days. While it can be frozen, this will make the flesh much softer. To do so, blanch slices of summer squash for two minutes before freezing.

Summer squash is an excellent source of manganese and vitamin C. It is also a very good source of magnesium, vitamin A, dietary fiber, potassium, copper, folate, and phosphorous. In addition, summer squash is a good source of omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein.

Grilled Halibut with Mango Salsa

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. The round up is hosted by Susan from The Well-Seasoned Cook this week- be sure to pop by to see what other bloggers have come up with.

Paul and I have been trying to eat more fish lately. Generally we try and enjoy one piece of fish a week. This may not seem like much for most folk but for us it is huge! I think I have eaten more fish in the past year than I have in my entire life.

I was searching for something to make for dinner tonight and found this at the cooking light web site.This is a perfect summer dish. The salsa is fantastic as it is, or could be easily modified (add jalapeno for heat, use peaches instead of mangoes, etc). This would be good for having guests over--make the salsa earlier in the day and just grill the fish when guests arrive. I would imagine that this salsa would be great with any firm-fleshed white fish.

Grilled Halibut with Mango Salsa

2 cups plum tomatoes, seeded and diced
1 1/2 cups diced peeled ripe mango
1/2 cup diced onion
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1 teaspoon black pepper, divided
2 cloves garlic, minced
4 (6-ounce) halibut fillets
1 tablespoon olive oil

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Yield:4 servings (serving size: 1 fillet and 3/4 cup salsa)

CALORIES 295 (24% from fat); FAT 7.8g (sat 1.1g,mono 3.9g,poly 1.7g); PROTEIN 37g; CHOLESTEROL 54mg; CALCIUM 105mg; SODIUM 687mg; FIBER 2.8g; IRON 2.3mg; CARBOHYDRATE 19.5g

Cooking Light, JULY 2003

One of the key ingredients in this dish is the mango. Native to southern Asia, especially eastern India, Burma, and the Andaman Islands, the mango has been cultivated, praised and even revered in its homeland since Ancient times. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries B.C. The Persians are said to have carried it to East Africa about the 10th Century A.D. It was commonly grown in the East Indies before the earliest visits of the Portuguese who apparently introduced it to West Africa early in the 16th Century and also into Brazil. After becoming established in Brazil, the mango was carried to the West Indies, being first planted in Barbados about 1742 and later in the Dominican Republic. It reached Jamaica about 1782 and, early in the 19th Century, reached Mexico from the Philippines and the West Indies.

Mango Nutrition Information
Mangos are very low in Saturated Fat, Cholesterol and Sodium.They're also a good source of Dietary Fiber and Vitamin B6,and a very good source of Vitamin A and Vitamin C.

For those who are physically active, whether working out or constantly on the go, mangos are a great way to replenish that lost potassium. An average sized mango can contain up to 40% of your daily fiber requirement. If you are eating your mango-a-day, irregularity is not a problem for you! Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels. Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual!

Good-quality Mangoes will yield slightly to gentle pressure when ripe. The coloring will be deep red and/or rich yellow with only a blush of green at the most. (Very green mangoes are used in certain dishes) Medium to large mangoes are generally best. A ripe mango will smell fairly fruity on the stem end as long as it is not

Storing Mangoes
The ideal post harvest storage temperature for mangos is 55º F. When stored properly a mango should have a shelf life of 1 to 2 weeks. We have found that the best way to ripen a mango is at room temperature, on the kitchen counter and if you wish to accelerate the process place in a paper bag overnight.

Chicken with Baked Eggplant and Tomato

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. This week's host for Weekend Herb Blogging is the team of Jai and Bee at Jugalbandi- be sure to pop by to see what other bloggers have come up with.

I ate and drank so much over the weekend in Savannah that I have had to be very careful this week. For dinner the other night we had one of my favourite low-fat meals - chicken breasts wrapped in pancetta served with a baked veggie mixture that is similar to ratatouille. The recipe is from the low-fat cookbook by Helen Aitkin. This recipe has 4.5 g of fat.

The veggies bake in a hot oven for a lengthy time making this a better choice for a weekend dinner if you, like the rest of the world, are hard at work during the week.

We like to serve it with rice.

Chicken with Baked Eggplant and Tomato

1 red pepper
1 eggplant
200 g button mushrooms, cleaned and halved
3 tomatoes, cored and quartered
1 onion, cut into wedges
cooking spray
1 1/2 tablespoons tomato paste
1/2 low-fat chicken stock
1/2 cup white wine
4 pieces, thinly sliced pancetta
4 boneless, skinless chicken breasts
4 small sprigs of rosemary

Preheat the oven to 400 degrees.

Cut the red pepper and eggplant into bite sized pieces and combine in a large oven-proof baking dish. Mix in mushrooms and onion. Spray lightly with cooking spray. Bake for 1 hour, or until starting to brown and soften, stirring once.

Mix together the tomato paste, stock, and wine. Pour over the vegetable mixture. Stir and bake for 10 more minutes, or until thickened.

Meanwhile, wrap the pancetta around each chicken breast, securing with a toothpick. Poke a sprig of rosemary underneath the pancetta. Pan-fry in a lightly oiled frying pan, over medium heat,  until browned on both sides. Cover and cook for 10 - 15 minutes, or until the chicken is cooked through. Remove the toothpicks. Serve the chicken on the vegetables, surrounding with sauce.

The key ingredient in this dish is the eggplant - a vegetable I don't use very often. In fact, I think the last time I used it was after the infamous 'slowtravel Melanzane battle' when I had to whip up a batch of melanzane alla parmigiana to discover for myself what the fuss was all about.

Although originally from India and southeast asia, eggplant is a staple of mediterranean cooking (it was introduced by the Arabs) - you'll find it featured in greek, italian, spanish and southern French cooking.

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter. The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so that the eggplant need not be peeled.

The eggplant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Greek moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju.

It can be sliced, battered, and deep-fried, then served with various sauces which may be based on yoghurt, tahini, or tamarind. Grilled and mashed eggplant mixed with onions, tomatoes, and spices makes the Indian dish baingan ka bhartha. The eggplant can also be stuffed with meat, rice, or other fillings and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani.

Eggplant is high in fibre, low in fat and contains an array of nutrients, such as vitamin A and C, niacin and folic acid and the minerals iron, calcium, magnesium and potassium. The skin of the eggplant is rich in flavonoids and other antioxidants, which can help reduce the risk of heart disease and stroke. It's also packed with compounds called terpenes, which can help to lower cholesterol.

Studies of the Institute of Biology of São Paulo State University, Brazil (Instituto de Biociências of the UNESP de Botucatu, São Paulo) showed that eggplant is effective in the treatment of high blood cholesterol hypercholesterolemia and in the control of cholesterol (about 30% reduction). One study in rabbits found that drinks of eggplant juice significantly reduced their blood cholesterol while improving blood flow. Chlorogenic acid, one anti-oxidant found in eggplants, is especially potent, with research suggesting it has anti-cancer, anti-microbial and anti-viral properties, as well as an ability to help reduce levels of "bad" LDL cholesterol

Golden Beet Salad with Blue Cheese

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. This week's host for Weekend Herb Blogging is Katie of Thyme for Cooking- be sure to pop by to see what other bloggers have come up with.

When I was looking for a salad for our St Patrick's Day dinner I wanted something that would combine the colours of the Irish flag (orange, green, and white). When I saw this salad on Elise's blog Simply Recipes I knew that I could tweak it to fit the bill. Her salad included pomegranate seeds and feta cheese which we deleted. Instead of the feta we added a nice Irish blue cheese from Cashel.

Everyone raved about the salad. In fact we ate the leftovers the next night and we're having it again tonight. When we eat something three times in less than a week you know that it is pretty incredible!

One of the best things about it is that you can make it ahead of time. Simply store the beets in the refrigerator and whip it all together just before serving. Easy, delicious, and attractive - it does not get any better than this!

Golden Beet Salad with Arugula and Blue Cheese

3 golden beets (can use regular red beets if you want, just not as pretty)
1 cup diced red onion
1/4 cup red wine vinegar
1/4 cup chicken broth or vegetable broth
3 tablespoons Triple Sec or other orange-flavored liqueur
1 tablespoon sugar
1/2 teaspoon grated orange peel
Salt
2 cups arugula
1/4 cup crumbled blue cheese cheese

Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.

In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day.

Arrange the beet mixture on top of arugula on individual plates. Sprinkle with blue cheese.

About Arugula
Arugula is an aromatic salad green.  It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine.

Nutrition
Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories.   

History and Lore
In Roman times Arugula was grown for both it's leaves and the seed. The seed was used for flavoring oils.  On another interesting note, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food).

Part of a typical Roman meal was to offer a salad of greens, frequently Arugula ( spelled Arugola), romaine, chicory, mallow and lavender and seasoned with a "cheese sauce for lettuce"

How to Store
Rinse the leaves in cool water and dry on paper toweling. Wrap leaves tightly in plastic or a zip lock bag.  Best if used within two days.

Substitutes
You can substitute water cress for a simliar peppery flavor.  You can also use fresh baby spinach (but the flavor will not be the same). Also dandelion greens have a tart flavor but a bit more bitter.

Shrimp Risotto with Sugar Snap Peas

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. This week's host will be Kel from Green Olive Tree - be sure to pop by to see what other bloggers have come up with.

Let me be the first to state that this was a complex recipe, involving multiple steps. I found that with all complex recipes if you break it into parts it isn't overwhelming. At first I was put off at the concept of making a shrimp stock but in the end that challenge was a non-event.

One of the most fascinating things about this recipe was the complex intermingling of flavours - the shrimp, the hint of mint, and the spice from the chili pepper. It might sounds as if the combination wouldn't work but together it did. I guess the principle is similar to the one the underpins Thai food.

Shrimp Risotto with Sugar Snap Peas

3/4 lb. sugar snap peas, trimmed; trimmings reserved
1-1/2 lb. large shrimp (31 to 40 per pound), shelled and deveined; shells reserved
1 medium leek (white and green parts), coarsely chopped and thoroughly rinse
1 large onion, chopped and divided in half
1-1/2 cups dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Pinot Gris)
4 Tbs. extra-virgin olive oil, divided in half
1-1/2 cups arborio rice
Grated zest and juice of 1-lemon, both divided in half
2 tsp. chile paste, divided in half, or a pinch dried red chile flakes
2 cloves garlic, minced
Freshly ground black pepper
2 Tbs. very finely sliced fresh mint

Bring a pot of well-salted water to a boil and add the peas. Boil just until they change color, 20 to 30 seconds. Drain and refresh with cold water. Set aside

Make the shrimp stock:

In a large saucepan, combine the shrimp shells with the sugar snap trimmings, chopped leek, half of the chopped onion, and 1 cup of the wine. Add 2 quarts water, bring to a boil, and simmer uncovered for 30 minutes. Strain, pressing on the solids, and return the liquid to the pan, keeping the heat low. You should have about 6-1/2 cups of stock.

Risotto:

In a large, heavy saucepan or Dutch oven, heat half of the olive oil over medium high. Add the rice, the remaining onion, half of the lemon zest, half of the chile paste, all the garlic, and 1 tsp. salt. Cook, stirring, until the rice grains are thoroughly coated and very lightly toasted, 3 to 5 minutes. Add the remaining 1/2 cup wine. When the wine has evaporated, add 1-1/2 cups of the shrimp stock, stirring frequently and keeping the liquid at a simmer. When the stock is absorbed, add another 1-1/2 cups, stirring frequently. Continue stirring and adding stock in this manner until the rice is al dente, about 20 minutes (stir in the blanched sugar snaps at 15 minutes). When the risotto is done, set it aside.

Set a sauté pan over medium high heat; add the remaining 2 Tbs. oil. When the pan is hot, add the remaining chile paste. Sauté about 1 minute. Add the shrimp, season with salt and pepper, and sauté just until the shrimp turn pink, 2 to 3 minutes. Remove the pan from the heat and stir in half of the lemon juice. Loosen the risotto with some stock if needed and fold in half of the mint and the remaining lemon zest and juice. Adjust the seasonings, adding more lemon juice if you like. Divide the risotto among four plates, top with the shrimp and with the remaining mint. Serve immediately.

This recipe originally appeared in Fine Cooking # 51, p 64

Peas belong to the vegetable family known as legumes whose plants produce pods with enclosed seeds. Legumes are protein-rich, low fat, nutritional additions to almost any meal, and peas are certainly no exception. In fact only lima beans are a better vegetable source of protein than peas. To me, there is nothing better than fresh peas stripped from their pods, boiled quickly and then tossed with some sweet butter and salt; they are sweet, tender and delicious, and so very nutritious.

Snow peas and snap peas should have good color, lighter for snow peas, and darker for sugar snap peas. They should also exhibit a firm crispness. The ideal size for snow peas is about 3 inches long and about ¾ inch wide and they should be flat with a fairly shiny appearance. Sugar snap peas are a little smaller, perhaps 2½ to 3 inches in length. They should also have a plump, snug pod encasing the peas inside. Snow and sugar peas have a somewhat longer shelf life than green peas, up to three days when kept refrigerated unwashed, in plastic bags.

Sugar snap peas have strings, but whether or not they are removed is a personal choice or habit, not an obligation. The only thing that you may want to remove if the growers did not, is the calyx or cap at one end. Try boiling snap peas for about 3 minutes and refreshing them in ice water to set their bright color, and then use them in a stir-fry with other vegetables. They can also be cooked on their own with butter and herbs or put into cold preparations like pasta salads. You can also prepare peas by blanching them for no more than a minute in boiling water. Drain them and cool them promptly in cold water, and they are ready to be added to salads and pasta dishes.

Balsamic Chicken and Mushrooms

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. This week's host is Anna from Morsels and Musings- be sure to pop by to see what other bloggers have come up with.

This recipe is from food network chef Emily Richard's cookbook Italian Express. I purchased the book from her during a cooking class in January. Many of the recipes aren't traditional Italian recipes but they are all quick and healthy.

Paul selected this recipe to make last week and we all agreed it was wonderful. Mom liked it so much that she snuck the leftovers home and copied the recipe out of the book for her to make herself. From her this is high praise.

This recipe combines sweet balsamic vinegar, chicken, and mushrooms in a great way. The vinegar is absorbed by the mushrooms and glazes the chicken while it roasts. It is quick enough to be something you could throw together after a day of work but special enough to serve to company.

As you can see from the poor pic below, we served it on a beed of rice. Next time, I'd serve it with some pasta or mashed potatoes to catch the sauce. Add a steamed vegetable and a salad on the side and you are done!

Balsamic Chicken with Mushrooms

4 skinless bone-in chicken breasts
4 tsp chopped fresh thyme
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp extra-virgin olive oil
6 cloves of garlic, peeled and minced
8 oz button mushrooms, sliced
8 oz shitake mushrooms, stemmed and sliced
1 cup grape tomatoes
1/3 cup balsamic vinegar
3 tbsp chopped fresh basil

Pre-heat oven to 400 degrees.

Sprinkle chicken evenly with half each of the thyme, salt, and pepper. In a large non-stick skillet, heat oil over medium-high heat. Add the chicken breasts and brown both sides. Using tongs, remove the chicken to a large oven-proof casserole dish.

To the oil remaining in the skillet, add the garlic, mushrooms and the remaining thyme, salt, and pepper. Cook, stirring, for about 8 minutes or until the vegetables are softened and beginning to turn golden. Remove form heat and stir in tomatoes and vinegar.

Pour vegetable mixture over the chicken. Roast in the oven for about 20 minutes or until the chicken is cooked through (an internal temperature of 170 degrees). Sprinkle with basil just before serving.

1 serving (1 breast, and 1/4 of the sauce, mushrooms, and tomato mixture) has 230 calories, 30 g of protein, 7 g of fat, 11 g carbohydrates, 2 g fiber.

Bean Soup with Kale

 

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen.This week's host is Lia from Swirling Notions - be sure to pop by to see what other bloggers have come up with.

It is still soup weather here (man, I hope I can say it's burger and potato salad weather here soon!) I know, it's February in Canada you pinhead, get over it. We Canadians have made complaining about our weather a national sport. Anyways, as per habit I have wandered a tad here.

Where was I? Oh yes, it is soup weather. Yesterday, before my unfortunate incident with our Internet connection which ended up costing 100 bucks for a new router, lots of stress, strong words at the cable guy, and a double martini to recover, I was looking for a nice soup recipe for dinner. I found this one on the Cooking Light web site. It didn't take a long time to prepare and had excellent reviews.

We loved this soup! The roasted garlic added a robust flavor to this nourishing bean soup. If you're not a fan of kale, try Swiss chard. We had never tried kale before so we didn't know if we were a fan or not - it was a great addition.

White Bean Soup with Kale

1 whole garlic head
4 teaspoons olive oil, divided
1 cup finely chopped onion
3/4 teaspoon sea salt
1/2 cup finely chopped carrot
1/2 cup finely chopped peeled potato
1/4 cup finely chopped celery
1 tablespoon chopped fresh rosemary
2 tablespoons tomato paste
6 cups Vegetable Stock
1 (16-ounce) can cannellini beans or other white beans, drained
4 cups chopped fresh kale
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)

Preheat oven to 350°.
Having decided that we do, in fact, enjoy kale, I googled about to find out some more information about it. Previously we had only known it as the ornamental I grew in my fall planters. A vegetable . . . who knew?

Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat the remaining oil in a large saucepan over medium-heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.

Yield: 4 servings (serving size: 2 cups)

CALORIES 242 (22% from fat); FAT 5.8g (sat 0.7g,mono 3.4g,poly 1.2g); PROTEIN 9.5g; CALCIUM 176mg; SODIUM 823mg; FIBER 9g; IRON 3.8mg; CARBOHYDRATE 40.5g

Cooking Light, MARCH 2002

Having decided that we did, in fact, enjoy the taste of kale I decided to google about a bit to find out more information about the leafy vegetable. We thought it had an earthy and cabbagey taste, very similar to other cruciferous vegetables. It was nice to discover that we were correct because kale is from the same family.

The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Although it can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available.

Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts that have gained recent widespread attention due to their health promoting, sulfur-containing phytonutrients. It is easy to grow and can grow in colder temperatures where a light frost will produce especially sweet kale leaves.

Kale is a great food if you're looking to protect your health and enjoy a delicious food at the same time. It's the organosulfur compounds in this food that have been main subject of phytonutrient research, and these include the glucosinolates and the methyl cysteine sulfoxides.

Although there are over 100 different glucosinolates in plants, only 10-15 are present in kale and other Brassicas. Yet these 10-15 glucosinolates appear able to lessen the occurrence of a wide variety of cancers, including breast and ovarian cancers.

Kale is also an excellent source of vitamin A, vitamin C and manganese. It is also a very good source of dietary fiber, copper, calcium, vitamin B6 and potassium.

Asparagus and Gruyere Tart

This is my entry for this week's Weekend Herb Blogging round up.  It seem like the perfect thing for a Valentine week round up. The blogging event was started by Kalyn from Kalyn's Kitchen.This week's host is Erin from The Skinny Gourmet - be sure to pop by to see what other bloggers have come up with.

We decided that our big Valentine's Dinner will be tomorrow so I wanted something light tonight. I was inspired by a post from Palma to make this tart. I had to modify the recipe a bit because I didn't have a heart shaped tart tin - I did have a heart shaped spring form pan however. The resulting tart was far thicker than the one depicted in the original Gourmet magazine. I added more eggs, cheese, and increased the cooking time. Other than that it was a HUGE hit!

Asparagus and Gruyere Tart

3 lb thick white or green asparagus, trimmed to 6 inches and peeled
1/2 teaspoon kosher salt plus additional for sprinkling
1 cup heavy cream
2 large eggs
1/4 teaspoon freshly grated nutmeg
1 cup finely grated Gruyère

Make crust: Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.

Preheat oven to 375°F.

Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.

Prepare filling while shell cools: Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.

Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.

Top filling and bake tart: Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.

Bake tart in middle of oven until custard is set, about 20 minutes.

Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.

Black Pepper and Sour Cream Pastry Dough

2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon sugar
11/4 sticks (10 tablespoons) cold unsalted butter, cut into bits
1/3 cup cold vegetable shortening
3 tablespoons sour cream
3 tablespoons ice water

Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.

Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball.

Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.

Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above.

Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.

Asparagus Tips (pun intended)

Choose carefully when buying fresh asparagus. Look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm and about 6 to 8 inches in length. Try to avoid asparagus with white butts because the white portion is unusable. One pound of fresh asparagus will make 4 servings.

Store fresh asparagus by wrapping the bottom of the stalks in a damp paper towel. Put them in a plastic bag and refrigerate. Plan to use within 2 days.

Prepare fresh asparagus by first breaking off the butt end of each spear where it snaps easily. Save the woody bases for soup stock if desired. Next, wash the stalks thoroughly and carefully to remove any sand from under scales.

Preparing Asparagus

Cook asparagus by steaming, boiling, microwaving, oven-roasting, or stir frying.

• To Steam: Lay asparagus in steamer basket and place over boiling water in saucepan. Cover and steam 5 to 7 minutes until asparagus is tender-crisp.
• To Microwave: Place 1 lb. washed asparagus spears in microwave-safe dish. Add 2 tbsp. water. Cover. Cook at HIGH for 4 to 6 minutes, rearranging spears once so bottom spears are moved to top until tender crisp. Keep covered until ready to serve.
• To Boil: Place asparagus, uncovered, in a skillet or saucepan and cover with boiling water. Boil for 5 to 7 minutes.
• To Oven-roast: Arrange 1 or 2 lbs. of asparagus spears in a single layer in a large shallow baking dish. Drizzle with 1 to 2 tbsp. vegetable oil and sprinkle with salt and pepper. Bake, uncovered, at 500 deg. F. (260 C.) for 8 to 10 minutes or until tender but still slightly firm.
• To Stir-fry: Cut asparagus into 1 inch pieces and cook in skillet or wok, using equal amounts of butter or oil, for 5 to 7 minutes.

Freezing: Prepare the asparagus as you would for cooking, then blanch. Group the stalks in small bundles. Bring large pot of water to boil. Drop the asparagus bundles into boiling water. After the water returns to boil, boil for one minute. Quickly lift out the stalks and immerse them into cold water. Leave for two minutes. Drain well, pat dry and package the asparagus in freezer bags. Seal and date package. Freeze immediately. Asparagus may be stored one year at -18 deg.C.

Asparagus is...

• Low in calories; just 20 calories per serving (8 medium spears)
• Fat and cholesterol free
• An excellent source of folacin
• A leading source of glutahione
• A good source of protein
• A significant source of thiamin and vitamin B6
• One of the richest sources of rutin, a drug which strenghtens capillary walls.

Asparagus is the leading natural source for two of nutrients that prevent disease and promote a healthy body: folacin and glutathione.

Tomato, Pancetta and Arugula Pizza

This is my entry for this week's Weekend Herb Blogging round up.  The blogging event was started by Kalyn from Kalyn's Kitchen. This week's round up is being hosted by host is Anna from Anna's Cool Finds.

We've made another pizza using the recipe for pizza dough we were taught in the 'Taste of Italy' cooking class. I had some things in the refrigerator which I wanted to use up so this pizza was created. We liked the contrast between the peppery arugula and the salty pancetta.

Tomato, Pancetta and Arugula Pizza

I recipe pizza dough, spread thinly
12 slices of thin pancetta
16 cherry tomatoes, halved
1/2 cup prepared sun-dried tomato pesto
grated Italian cheese blend (to taste depending upon how 'cheesy' you like your pizza)
2 handfuls arugula

Heat over to 425 degrees

Spread the sun dried tomato pesto over the prepared pizza dough. Arrange the halved tomatoes and thinly sliced pancetta evenly over the pizza. Cover with 3/4 of the cheese.

Bake in the centre of the oven for about 23 minutes or until golden brown.

Remove, sprinkle the almost cooked pizza with arugula and the remaining cheese.

Return to the oven and bake for 2 - 3 more minutes.

Remove from oven and let sit for 5 minutes. Slice and enjoy!