|
Try the newest & most creative & yummy cupcakes: Sam's Sweet Addictions
www.samssweetaddictions.com
541-504-7026
Saturday, March 31
Bonta Natural Artisan Gelato
Juli & Jeff Labhart
541-598-6195
Balsamic Honey Salad Dressing
Balsamic vinegar and honey (along with a bit of mustard) pack a lot of flavor in this sweet-yet-tangy salad dressing.
•1/2 cup extra-virgin olive oil
•2 Tbsp. balsamic vinegar
•1 tsp. dijon-style mustard
•1 tsp. honey
•1 clove garlic, minced (optional)
•1 shallot, minced
•1/4 tsp. salt
•1/4 tsp. freshly ground black pepper
In a small bowl whisk all ingredients to combine or put all ingredients in a jar and shake to combine. Use immediately or keep, covered and chilled, up to one week.
Makes 2/3 cup dressing.
Classic French Vinaigrette
•3 Tbsp. extra-virgin olive oil or vegetable oil
•1 Tbsp. good-quality red wine vinegar
•1/2 tsp. dijon-style mustard
•Salt and freshly ground black pepper
If using immediately, whisk ingredients together in a large salad bowl and then make the salad in the bowl.
To make ahead, or for smaller salads, either whisk ingredients in a small bowl or measuring cup or put ingredients in a jar, cover, and shake to combine. Keep, covered and chilled, up to 1 week.
Makes enough Classic French Vinaigrette for 1 large salad.
Buttermilk Dill Salad Dressing
•1/2 cup buttermilk
•1/3 cup mayonnaise
•2 Tbsp. chopped fresh dill
•2 Tbsp. chopped fresh chives
•1 tsp. salt
•1/4 to 1/2 tsp. garlic powder (optional)
Whisk together buttermilk and mayonnaise to thoroughly combine. Stir in dill, chives, and salt. Add garlic powder to taste, if you like. Cover and chill at least 3 minutes and up to 1 week before using.
Makes 3/4 cup Buttermilk Dill Salad Dressing.
Saturday, March 24
Foodie Crawl
April 1, 2012
Talena Barker, Bend's Community Kitchen
Puerto Sagua Cuban Sandwich
Recipe courtesy Puerto Sagua, Miami Beach, FL for Food Network Magazine
1 tablespoon unsalted butter, softened, plus more for the pan
1 12-inch Cuban baguette or soft hoagie roll
1 tablespoon yellow mustard
2 1/2 slices ham (about 3 ounces)
2 slices roast or pressed pork (2 to 3 ounces)
2 1/2 slices Swiss cheese (about 2 ounces)
3 dill pickle slices
Directions
Place a large skillet over medium heat. Add a small amount of butter.
Slice the baguette in half lengthwise. Spread 1 tablespoon butter evenly on one half of the bread and the mustard on the other. Layer the ham, roast pork, cheese and pickles on the bottom half; close with the top.
Place the sandwich in the skillet and press down with your hands, a spatula or another skillet; cook for about 30 seconds, flip and cook on the other side until golden and the cheese is melted. Slice in half.
Blue Cheese Steak Sandwich with the Works
From Food Network Kitchens
Steak:
1/4 cup Worcestershire sauce
1/4 cup extra-virgin olive oil, plus for rolls
1 tablespoon hot sauce
6 cloves garlic
1 flank steak (about 3 pounds)
Freshly ground black pepper
Kosher salt
6 hero sandwich rolls
Roasted Tomatoes, recipe follows
Watercress
Onions:
2 tablespoons extra-virgin olive oil
3 medium red onions, sliced 1/3-inch thick
3 cloves garlic, smashed
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon hot sauce
1/2 cup low sodium-canned chicken broth
Blue Cheese Sauce:
4 ounces blue cheese, crumbled (about 1/2 cup)
1 cup mayonnaise or sour cream, or combination
1 lemon, zest finely grated
Freshly ground black pepper
Mix the Worcestershire, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak and swish around, turning until evenly coated. Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice.
Meanwhile, heat a large skillet over medium-high heat, add the olive oil and when shimmering add the onions. Cook, stirring occasionally; until the onions are brown, about 8 minutes, then stir in the garlic, salt, thyme, and hot sauce, cook until onions are tender, about 4 minutes more. Add the broth and scrape up any browned bits from the bottom of the pan. Cook until all the chicken broth is gone, and then season with pepper. Set aside.
Preheat an outdoor grill or grill pan with a medium to medium-high heat.
Remove the steak from the marinade and season 1 side with salt and pepper. Place seasoned side of the meat down on the grill. Cook the steak undisturbed for 5 minutes. Then rotate the meat about 90 degrees (don’t turn it over) on the grill to make clear cross marks and grill another 2 minutes. Season the other side of the steak with salt and pepper and flip. Continue to grill until an instant-read thermometer registers 140 degrees F for medium, about 8 to 10 minutes. Transfer to a cutting board to rest for 15 minutes.
Meanwhile, mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper, to taste. Set aside.
Cut the rolls in half horizontally and brush the insides with olive oil. Grill until warm on each side, about 1 minute. Rub the toasted bread with the remaining clove of garlic.
Thinly slice the meat across the grain and assemble the sandwiches. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak, onions, roasted tomatoes and watercress. Serve warm or at room temperature.
Roasted Tomatoes:
8 ripe plum tomatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
4 to 5 fresh thyme sprigs
4 cloves garlic, chopped
1 tablespoon kosher salt
Freshly ground black pepper
Preheat the oven to 425 degrees F.
Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve.
Saturday, March 17
Broken Top Restaurant
Bill Ballard, Ex. Chef
6200 Broken Top Drive
Bend, OR 97702
541.383.8200
2 Recipes from listeners Jerry & Grace Ballew- Thanks!
Exceptional Moose Recipe from Alaska
2 lb.s meat (elk) cut in thin slices with all fat removed
¼ c. olive oil
¼ c. wine vinegar
1 c. hot water
2 Tbs. Grated onion
2 Tbs. A-1 Steak Sauce
2 Tbs. Chili sauce
1 grated garlic clove
1 Tbs. Brown sugar
1 tsp. Salt
1 tsp. Dry mustard
½ tsp. Pepper
Brown meat in oil in large pan. Combine remaining ingredients and pour over meat. Cover, simmer for 1 hour. Good Served over rice.
Also
Oatmeal-Raisin-Coconut Cookies
1 ¼ c. margarine (2 ½ sticks)- They prefer Parkay or Imperial
¾ c. brown sugar (firmed packed)
½ c. granulated sugar
2 eggs
1 tsp. Vanilla
1 tea. Baking soda
1 ½ c. All Purpose flour
2 to 2 ¼ c. oatmeal (uncooked)
¾ c. coconut
1 c. golden raisins
In a large bowl or electric mixer, blend softened margarine, sugars, eggs, and vanilla completely. Add baking soda & flour. Add oatmeal, raisins, & coconut & blend as complete as possible between each.
Preheat over to 375. Spoon onto ungreased cookie sheet. Bake time = about 12 minutes.
Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
1 (18.25 ounce) box devil's food chocolate cake mix
1 1/2 teaspoons ground ancho chile pepper
1/4 teaspoon cayenne pepper
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
Frosting:
1 teaspoon ground ancho chile pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups confectioners' sugar, or more as needed
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon clear vanilla extract, or to taste
24 small dried red chiles
1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
2. Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
4. In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.
Saturday, March 10
Rockin' Dave's Bagel Bistro
Dave Flier - Dave Cohen
661 NE Greenwood Ave.
Bend, OR 97701
541.318.8177
Rockin' Sides!
Roasted Carrots
Recipe courtesy Food Network Magazine
Cut 8 carrots into 1-inch sticks. Toss with 1 chopped red onion, 1 tablespoon walnut oil, 1/8 teaspoon allspice, and salt to taste on a baking sheet. Roast at 425 degrees F, 10 minutes. Meanwhile, soak 1/4 cup raisins in 1/4 cup water. Add the raisins and 1/4 cup chopped walnuts to the carrots; stir and continue roasting, 10 more minutes. Toss with the juice of 1 lemon, some chopped cilantro and dill, and salt to taste.
Charred Green Beans
Recipe courtesy Food Network Magazine
Toss 1 pound green beans on a baking sheet with 6 smashed garlic cloves, 1/4 cup water and 1 tablespoon olive oil. Roast at 450 degrees F until the beans are tender and slightly charred, about 20 minutes. Toss with 2 teaspoons each chopped tarragon and whole-grain mustard, and salt and pepper to taste.
Zucchini Fritters
Recipe courtesy of Food Network Magazine
Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.
Italian Pasta Salad
Make it the night before for the tastiest results!
1 (16 oz.) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 oz.) cans sliced black olives
1 cup cubed Genoa Salami
¾ cup chopped green onions
¾ cup chopped celery
½ cup chopped fresh parsley
1 (.7 oz) package dry Italian style dressing mix
1 cup mayonnaise
1 cup sour cream
2 Tbs. Milk
Directions:
1. Cook pasta in salted water until al dente, rinse under cold water and drain.
2. In a medium bowl, combine mayo, sour cream, milk and Italian dressing. Wisk together until smooth. Set aside.
3. In a large salad bowl, combine cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving ½ cup. Let sit in fridge overnight, stir before serving, add extra dressing is pasta appears dry.
Bend Wine Cellar
Dennis & Diane Sienko
1444 College Way, Ste. 8
Bend, OR 97701
541.385.9258
Irish (White) Soda Bread
3 1/2 cups all purpose flour
2 tablespoons caraway seeds (optional)
1 teaspoon baking-soda
3/4 teaspoon salt
1 1/2 cups (about) buttermilk
Preheat oven to 425°F.
Lightly flour baking sheet.
Mix flour, caraway seeds, if using, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.
Saturday, February 25
Jackalope Grill
Tim Garling, Ex. Chef / Owner
541-318-8485
Enchilada Lasagna
For sauce:
2 dried chipotle chiles, stems and seeds removed, diced
3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For filling:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano
12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack
Nonstick cooking spray
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.
Preheat the oven to 350 degrees F.
Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.
BONUS!!
Kettle Corn
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup un-popped popcorn kernels
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
Saturday, February 18
Gary Lewis Outdoors
Bill Valentine - Loves to fish & huntk
Sykes Mitchell -- ditto to Bill
Spring Shells and Cheese
Courtesy Food Network Magazine
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
Slow Cooker Short Ribs
1 tbsp. canola oil
3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 (12-ounce) dark stout beer, such as Guinness
Kosher salt
Black pepper
In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.
Saturday, February 11
Cascade Culinary Institute
Julian Darwin, Instructor
COCC
2555 NW Campus Village Way
Bend, OR 97701
1.877.541.CHEF (4233)
Caramel Apple Cheesecake
Recipe courtesy Paula Deen
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Shrimp Scampi with Linguini
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
* You can add about ½ cup shredded smoked cheddar or gouda - optional
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Saturday, February 4
Deschutes Brewery Bend Public House
Matt Neltner, Ex. Chef
1044 NW Bond Street
Bend, OR 97701
541.382.9242
Bachelor Bitter Cured Corned Beef
(not just for bachelors)
12 oz of Bachelor Bitter (grab a growler at our Bend or Portland Pub)
3 C water
1/4 C kosher salt
1 8 lb beef brisket
2 peeled cloves of garlic
6 peppercorns
6 whole cloves
1 bay leaf
3 sprigs of thyme
1/2 chopped onion
2 chopped carrots
2 ribs chopped celery
Place beef brisket in a large, deep casserole dish. Combine remaining ingredients and pour over brisket to cover. You may need to weigh the meat down. Cover and refrigerate for 4 to 5 days. When brisket has finished curing, remove from brine and rinse well. Strain the brine and reserve for cooking.
Preheat oven to 350 degrees, place brisket and reserved ingredients in a large casserole dish. Cover with fresh water and cover with lid. Cook brisket for 3-4 hours or until tender. Let meat cool slightly before serving. Serve with boiled cabbage, potatoes & a pint of Bachelor Bitter of course.
Sausage, Kale, and Lentil Soup
1 tablespoon extra-virgin olive oil
1 pound hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
1 Fresno or Holland chile pepper, thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock
2 cups water
Directions
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish
Puerto Sagua Cuban Sandwich
1 tablespoon unsalted butter, softened, plus more for the pan
1 12-inch Cuban baguette or soft hoagie roll
1 tablespoon yellow mustard
2 1/2 slices ham (about 3 ounces)
2 slices roast or pressed pork (2 to 3 ounces)
2 1/2 slices swiss cheese (about 2 ounces)
3 dill pickle slices
Place a large skillet over medium heat. Add a small amount of butter.
Slice the baguette in half lengthwise. Spread 1 tablespoon butter evenly on one half of the bread and the mustard on the other. Layer the ham, roast pork, cheese and pickles on the bottom half; close with the top.
Place the sandwich in the skillet and press down with your hands, a spatula or another skillet; cook for about 30 seconds, flip and cook on the other side until golden and the cheese is melted. Slice in half.
Chicken Boudine
Recipe courtesy Paula Deen
2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
Bake for 30 minutes, or until bubbly.
Saturday, January 28
Education Foundation for Bend La PIne Schools
Cheri Helt, BLPS Board Member
Scanlons Restaurant
Athletic Club of Bend
Mike Harrison, Chef
Chris Tate, Chef
61615 Athletic Club Drive
Bend, OR 97702
541.385.3062
Glazed Cornish Hens With Pomegranate-Rice Stuffing
Recipe courtesy Food Network Magazine
3/4 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
4 Cornish hens (about 1 1/4 pounds each), rinsed and dried
15 jarred grape leaves (optional)
3 cups low-sodium chicken broth
1 1/2 cups wild rice blend
6 tablespoons unsalted butter
1 large shallot, minced
1 clove garlic, minced
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
3/4 cup pomegranate seeds, plus more for serving
2 tablespoons chopped fresh parsley, plus sprigs for serving
2 tablespoons chopped fresh cilantro, plus sprigs for serving
3 large egg yolks
3/4 cup fresh orange juice
1 tablespoon pomegranate molasses
Directions
Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour.
Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water.
Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine.
Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and swirl in the remaining 2 tablespoons butter.
Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)
Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.
Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens.
Braised Short Ribs with Mushrooms
Recipe courtesy Food Network Magazine
8 short ribs (12 ounces each), trimmed and tied by a butcher
8 shallots
11 cloves garlic
1/4 cup tomato paste
6 ounces pancetta, diced
1/2 cup plus 2 tablespoons cognac or brandy
1/3 cup all-purpose flour
2 cups red wine
1/4 ounce dried porcini mushrooms
4 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
10 ounces oyster mushrooms, trimmed
10 ounces cremini mushrooms, trimmed and halved
Preheat the oven to 300 degrees F. Bring the short ribs to room temperature. Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste. Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, about 7 minutes. Transfer the pancetta and all but 2 tablespoons drippings to a bowl.
Add the shallot mixture to the pot and cook, stirring, until brown, about 6 minutes. Reduce the heat to medium and add 1/2 cup cognac, scraping up the browned bits. Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth. Add the porcini, thyme, bay leaves and 11/2 teaspoons salt.
Season the short ribs with salt and pepper, place in the pot and add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, then skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 tablespoons cognac. Return the short ribs to the sauce and keep warm over low heat.
Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop. Heat the pancetta and the reserved drippings in a skillet over medium-high heat. Add the oyster and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms.
Saturday, January 21
Jen's Garden
TR McCrystal
403 E. Hood Ave.
Sisters, OR 97759
5413549-2699
and
Ginger's Kitchenware
Jaime Aguirre
375 Sw Powerhouse Dr.
Bend, OR 97702
541-671-0312
Baked Chicken Wings
3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon garlic powder
salt and ground black pepper to taste
10 chicken wings
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet.
3. Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.
Glazed Chicken Wings
3 lbs. chicken wings- marinate in
2/3 cup soy souce
½ cup honey
2 Tbs. vegetable oil
2 tsp. 5 spice powder (found in grocery stores!)
2 cloves garlic - crushed
Mix all, marinate chicken at least 1 hour. Arrange wings on foil lined broiler pan, save marinade & brush on wings. Bake at 375º for 30 minutes. Or b-b-q until nicely crisp.
Saturday, January 14
Brand 33 Restaurant
at Aspen Lakes
Aaron Leslie, Ex. Chef
16900 Aspen Lakes Loop
Sisters, OR 97759
541.549.6947
Thai Chicken Salad
1 Large Boiler chicken
Chicken Marinade:
1 tbsp Chinese 5 Spice
1 tbsp grated ginger
1 cup Pineapple Juice
1/2 tsp salt
1/4 tsp ground white pepper
Salad:
1 pack of spaghetti
Chicken from Pulled Chicken
1 can of shitaki mushrooms
1 can of bamboo shoots
1/2 onion
1 red bell pepper
1 can of chow main
1/4 cup roasted slivered almonds
Sauce:
1.5 cups of sweet chili sauce
2 tbsp peanut butter
1/4 cup soy sauce
2 tbsp sesame oil
Marinade Boiler Chicken for 18 - 24 hours Remove chicken from marinade and steam whole chicken for 4 hours. Pull chicken into long strips, chill and reserve for Salad.
Break spaghetti into 3 equal pieces and cook according to directions. Drain and cool cooked spaghetti, add shitaki mushrooms, slice bamboo and add, dice onion and add, dice red bell pepper.
In a separate bowl add sweet chilli, peanut butter, soy sauce and sesame oil, whisk until completely blended and incorporated.
Add sauce to noodle salad reserving 1/4 cup and let sit covered and refrigerated over night. Remove from refrigerator add remaining sauce. Garnish with, Chicken chow main Noodles and almonds, serve.
Serves 10
Vegetable Noodle Soup
From Food Network Kitchens
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and che
|
