From Cooking the CostCo Way
1 Tbls butter
1/4 cup chopped onion
1/4 cup coarsely chopped dried apricots
2 Tbls chopped parsley
2 tsp chopped fresh thyme
1/4 cup crumbled soft fresh goat cheese
Kosher salt and pepper
4 chicken breasts
4 thick bacon slices
2 Tbls olive oil
1. Preheat the oven to 350 degrees
2. Heat butter in a small skillet over medium heat. Add onion and cook, stirring, until soft and lightly browned, 5-6 min. Set aside to cool.
3. Put apricots in a food processor and pulse until finely chopped. Add parsley, thyme and onions. Pulse briefly to combine.
4. Transfer to a small bowl and gently fold in the goat cheese. Season with salt and pepper.
5. Set chicken breasts on a cutting board. Use a thin, sharp knife to slice a pocket in the fattest part of the chicken breast. Stuff the breasts, spreading the stuffing evenly.
6. Wrap 1 slice of bacon around each breast. Tie with kitchen string in several places, being sure to secure the bacon. Season with salt and pepper.
7. Heat oil in a large skillet. Put chicken in and sear until nicely browned, 3-4 minutes per side. Transfer to a baking sheet.
8. Bake until chicken is cooked through, 12-15 min. Turn breasts over halfway through the baking time.
9. Remove chicken from oven and cut of f the string. Serve immediately.
Monday, November 8, 2010
Tuesday, November 2, 2010
Asparagus Flan
16 asparagus stalks
4 ounces bacon, coarsely chopped
8 eggs
2 cups milk
1 cup heavy cream
8 sprigs of fresh chervil, minced
salt and freshly ground pepper
Cut off the tough ends of the asparagus stalks. Peel the asparagus. Boil in salted water for 5 min. Drain and let cool. Chop each stalk into 2 or 3 in pieces.
Saute the bacon in a nonstick frying pan till crisp. Drain on a paper towel.
Combine the eggs, milk, cream and half of the chervil. Season with salt and pepper. Preheat the oven to 350 degrees. Pour the eff mixture in a 9 in pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15 -20 min, till the custard is set but not dried out. Serve immediately with the rest of the chervil.
4 ounces bacon, coarsely chopped
8 eggs
2 cups milk
1 cup heavy cream
8 sprigs of fresh chervil, minced
salt and freshly ground pepper
Cut off the tough ends of the asparagus stalks. Peel the asparagus. Boil in salted water for 5 min. Drain and let cool. Chop each stalk into 2 or 3 in pieces.
Saute the bacon in a nonstick frying pan till crisp. Drain on a paper towel.
Combine the eggs, milk, cream and half of the chervil. Season with salt and pepper. Preheat the oven to 350 degrees. Pour the eff mixture in a 9 in pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15 -20 min, till the custard is set but not dried out. Serve immediately with the rest of the chervil.
Blueberry Smoothie
From Why French Women Don't Get Fat
12 ounces frozen blueberries
2 Tbls lemon juice
2 Tbls honey
2 1/4 cups milk
Pinch of ground cardamom
Remove the blueberries from the freezer about 30 min before using.
Mix the blueberries in a blender with the lemon juice, honey, and milk. Add a sprinkle of cardamom before serving.
12 ounces frozen blueberries
2 Tbls lemon juice
2 Tbls honey
2 1/4 cups milk
Pinch of ground cardamom
Remove the blueberries from the freezer about 30 min before using.
Mix the blueberries in a blender with the lemon juice, honey, and milk. Add a sprinkle of cardamom before serving.
Plum Clafoutis without the Dough
From Why French Women Don't Get Fat
12 plums
1 Tbls lemon juice
1 Tbls sugar
1/4 tsp cinnamon
1 tsp butter
Wash the plum and quarter them. Pour the lemon juice over and marinate for 10 min. Mix the sugar with the cinnamon. Warm the butter in a nonstick frying pan and add the plums. Sprinkle with the sugar-cinnamon mixture.
Cook over low flame until just tender but not mushy. Serve at room temp with or without ice cream.
12 plums
1 Tbls lemon juice
1 Tbls sugar
1/4 tsp cinnamon
1 tsp butter
Wash the plum and quarter them. Pour the lemon juice over and marinate for 10 min. Mix the sugar with the cinnamon. Warm the butter in a nonstick frying pan and add the plums. Sprinkle with the sugar-cinnamon mixture.
Cook over low flame until just tender but not mushy. Serve at room temp with or without ice cream.
Grilled Peaches wth Lemon Thyme
From Why French Women Don't Get Fat
4 peaches
2 Tbls olive oil
1 tsp honey
1/4 tsp vanilla extract
4 sprigs lemon thyme, coarsely chopped
Rinse the peaches, pat dry, cut in half and remove the pits. Place the peach halves in a baking dish. Mix together the oil, honey, and vanilla and pour over the peaches. Sprinkle with the lemon thyme. Marinate for 20 min, turning over once and basting.
Broil or grill the marinated peaches on the bbq for 2-3 min on each side, or until the peaches are tender but not soft. Serve immediately with vanilla ice cream if you wish.
4 peaches
2 Tbls olive oil
1 tsp honey
1/4 tsp vanilla extract
4 sprigs lemon thyme, coarsely chopped
Rinse the peaches, pat dry, cut in half and remove the pits. Place the peach halves in a baking dish. Mix together the oil, honey, and vanilla and pour over the peaches. Sprinkle with the lemon thyme. Marinate for 20 min, turning over once and basting.
Broil or grill the marinated peaches on the bbq for 2-3 min on each side, or until the peaches are tender but not soft. Serve immediately with vanilla ice cream if you wish.
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