Recipes

RECIPE INGREDIENTS
1 onion, peeled and halved
4 cloves
1 1/2 pounds turkey breast, thinly sliced
1 large carrot, scraped and sliced
3 sprigs thyme
1 bay leaf
1 tablespoon black peppercorns
1 head garlic
1 cup olive oil
1 cup white wine vinegar
1 cup chicken broth
1/8 teaspoon salt

Marinated Turkey Recipe at Cooking.com
DIRECTIONS
Spear the onion halves with the cloves, then put them in a heatproof casserole with the turkey slices, carrot, thyme, bay leaf, peppercorns and the head of garlic. Add the oil, vinegar, broth and salt. Cover and cook over low heat for about 2 hours.

Cool and allow to stand for 48 hours in the refrigerator. Bring to room temperature before serving.

RECIPE INGREDIENTS
2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed parsley leaves, chopped

Irish Lamb Stew Recipe at Cooking.com
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DIRECTIONS
Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

RECIPE INGREDIENTS
1/4 cup plus 3 tablespoons cooking oil
1 1/2 pounds baking potatoes (about 3), peeled and sliced thin
1 1/4 teaspoons salt
1 onion, grated
1 pound skinless salmon fillets
1 teaspoon fresh-ground black pepper
1 1/2 cups water
1/4 cup heavy cream
4 scallions, white bulbs only, chopped
3 tablespoons chopped fresh dill
1 teaspoon dijon mustard
1 tablespoon red wine vinegar or white wine vinegar
1/2 pound mixed salad greens (about 4 quarts)
1 lemon, cut into wedges (optional)

Salmon and Potato Cakes with Mixed Greens Recipe at Cooking.com
DIRECTIONS
Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon. Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.

Remove the salmon and flake. Drain the potatoes well and put in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky. Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.

Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all. Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.

In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Add the remaining 1/4 cup oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.

RECIPE INGREDIENTS
1 3/4 lb roasting veal
1/4 cup butter
3 tablespoons extra virgin olive oil
2 leeks, trimmed, washed well and chopped
2 onions, chopped
2 carrots, scraped and chopped
1 celery stalk, chopped
4 potatoes, chopped
1 handful mixed frresh herbs: thyme, parsley and a bay leaf
salt and freshly ground pepper
2 cups dry red wine
1 tablespoon all-purpose flour
1 cup clear beef or veal stock
2 tablespoons tomato puree

Veal Baked in Red Wine Recipe at Cooking.com
DIRECTIONS
Tie the meat securely with fine string so it will keep its shape during cooking. In a large casserole, heat the butter with the oil. Add the roast and brown gently for about 20 minutes, turning from time to time. Add the vegetables and the bunch of herbs. Season with salt and pepper. Pour on the red wine and simmer for about 1 1/2 hours.

In a bowl, stir the flour into the stock, a little at a time so no lumps form. Stir in the tomato puree. Pour the mixture into the casserole with the meat and blend thoroughly into the cooking liquid. Stir the sauce carefully as it thickens for about 30 minutes. Turn off the heat. Take out the meat and remove the string. Slice the veal and arrange it on a heated serving plate. Surround it with the vegetables, spoon the hot sauce over both meat and vegetables and serve.

RECIPE INGREDIENTS

Six 8-ounce red snapper fillets, skin on

8 tablespoons unsalted butter, well chilled

1 cup brut champagne or sparkling wine

DIRECTIONS

Remove any bones from fish. Season fillets lightly with salt and freshly ground white pepper.

Melt 2 tablespoons butter in each of 2 large non-stick skillets big enough to accommodate fish in one layer.

Place fish flesh side down in melted butter. Cook over medium heat until opaque and lightly golden. Turn fish over with spatula and increase heat a bit. Cook skin side down until skin begins to crisp. When fish is cooked, transfer to platter.

Combine pan juices in 1 pan. Quickly add champagne, turn heat to high, and reduce to 1/3 cup. Reduce heat to very low. Cut remaining 4 tablespoons butter into small bits and add to pan, whisking until sauce is thick and creamy. Add a pinch of salt and freshly ground white pepper. Drizzle over fish. Serve immediately.

RECIPE INGREDIENTS 4 tablespoons butter, at room temperature 1/2 teaspoon anchovy paste 1 teaspoon lemon juice 1 tablespoon chopped fresh parsley salt Fresh-ground black pepper 4 tuna steaks, about 1 inch thick (about 2 pounds in all) 1 tablespoon cooking oil
DIRECTIONS Light the grill or heat the broiler. In a small bowl, combine the butter, anchovy paste, lemon juice, parsley, and a pinch each of salt and pepper. Coat the tuna with the oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Top the hot fish with the flavored butter.

Ingredients

200g (7 oz) uncooked short grain pudding rice

450ml (16 fl oz) water

3 eggs, beaten

450ml (16 fl oz) semi-skimmed milk

100g (4 oz) caster sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

60g (2 oz) raisins

1 pinch ground nutmeg

Preparation method

1. Place uncooked rice in a large (3L) saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes. 2. Preheat oven to 160 C / Gas mark 3. 3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract and salt. Mix well. Stir in rice and raisins. Pour into a 20x30cm (8x12 in) baking dish. 4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the centre comes out clean.

Ingredients

12 wholemeal pittas

110ml (4 fl oz) olive oil

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic salt, such as Schwartz

1/2 teaspoon dried basil

1 teaspoon dried parsley or chervil

Preparation method

1. Preheat oven to 200 C / Gas mark 6. 2. Cut each pitta into 8 triangles. Place triangles on a baking tray. 3. In a small bowl, combine the oil, pepper, garlic salt, basil and parsley. Brush each triangle with mixture. 4. Bake in preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Ingredients

3 skinless, boneless chicken breast fillets

125g dried breadcrumbs

1 teaspoon Italian dried herbs

1 teaspoon dried thyme

50g grated Parmesan cheese

1 teaspoon salt

100g butter, melted

Preparation method

1. Preheat oven to 200 C / Gas mark 6. 2. Cut chicken breasts into 3 to 4cm size pieces. In a medium bowl, mix together the breadcrumbs, dried herbs, cheese and salt. Mix well. Put melted butter in a bowl or dish for dipping. 3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place well-coated chicken pieces on a lightly greased baking tray in a single layer, and bake in the preheated oven for 20 minutes.

Ingredients

1 large aubergine

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 medium onion, thinly sliced

1/2 tablespoon minced ginger root

1/2 tablespoon minced garlic

1 tablespoon curry powder

1 tomato, diced

110g (4 oz) low-fat plain yoghurt

1 fresh green chilli, finely chopped

1 teaspoon salt

half bunch fresh coriander, finely chopped

Preparation method

1. Preheat oven to 230 C / Gas mark 8. 2. Place aubergine on a medium baking tray. Bake 20 to 30 minutes until tender. Remove from heat and allow to cool, then peel and chop. 3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Sauté until onion is tender. 4. Stir in ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in yoghurt. Mix in aubergine and chilli, and season with salt. Cover, and cook 10 minutes over high heat. 5. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with coriander to serve.

Ingredients

10 baking potatoes, peeled and grated

1 carrot, peeled and grated

1 onion, finely diced

5 cloves garlic, crushed

1 tablespoon chopped flat leaf parsley

1 tablespoon chopped fresh dill

2 tablespoons fresh lemon juice

4 tablespoons olive oil

2 tablespoons plain flour

200g dried breadcrumbs

salt and pepper to taste

4 tablespoons olive oil for frying, or as needed

Preparation method

1. Mix potatoes, carrot, onion, garlic, parsley and dill in a large bowl. Stir in lemon juice, 4 tablespoons olive oil, flour, breadcrumbs, salt and pepper. Knead just until mixture holds together. 2. Heat the remaining olive oil in a frying pan over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.

RECIPE INGREDIENTS
6 large eggs
1/2 cup minced fresh chives
1/4 cup chopped fresh Italian parsley
1/4 cup grated Parmesan cheese
2 tablespoons half and half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
One 1-pound bunch fresh asparagus, trimmed, cut crosswise into 1/4-inch pieces
1/4 yellow onion, minced

1/3 cup creme fraiche or sour cream

Asparagus Frittata with Creme Fraiche and Chives Recipe at Cooking.com
DIRECTIONS
Preheat broiler.

Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in large bowl until just blended. Melt butter and oil in heavy nonstick 10-inch-diameter omelette pan over medium heat. Add asparagus and onion and saute until asparagus is crisp-tender, about 4 minutes. Pour egg mixture over asparagus. Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes.

Broil until just puffed and lightly golden on top, about 2 minutes.

Slide spatula under frittata to loosen; slide out onto cutting board. Cut frittata into 1-inch squares. (Can be made 1 hour ahead. Let stand at room temperature.)

Arrange squares on serving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.

RECIPE INGREDIENTS
For Salad:
1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
1/4 pound sliced pepperoni, chopped
1/3 cup drained sliced pimentos (one 4-ounce jar)
1/3 cup chopped red onion
1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
For Dressing:
3 tablespoons red wine vinegar or white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated parmesan cheese

Chopped Italian Salad Recipe at Cooking.com
DIRECTIONS
FOR SALAD: In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.

FOR DRESSING: Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.

# VARIATIONS: Use chopped salami or prosciutto instead of the pepperoni.
# Add some chopped pepperoncini to spice up the salad.
# Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.
# Diced provolone cheese would make a nice addition.
# Stir in about a third of a cup of thin-sliced basil leaves.


WINE RECOMMENDATION: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.

RECIPE INGREDIENTS
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy dill Sauce (see recipe link above)
1 lemon, cut into wedges

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Other necessary recipes:
Creamy Dill Sauce

Easy Salmon Cakes Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 450 degrees F.

Coat a baking sheet with cooking spray.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

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