This recipe was found here; http://www.epicurious.com/recipes/food/views/Chicken-and-Sausage-Jambalaya-364172
Chicken and Sausage Jambalaya
yield: Makes 10 servings
active time: 1 hour
total time: 1 hour 45 minutes
- 12 ounces applewood-smoked bacon, diced
- 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
- 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
- 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
- 1 1/2 pounds onions, chopped (4 to 5 cups)
- 2 large celery stalks, chopped
- 1 8-to 10-ounce red bell pepper, coarsely chopped
- 1 8-to 10-ounce green bell pepper, coarsely chopped
- 6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
- 2 tablespoons paprika
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chili powder
- 1/4 teaspoon (or more) cayenne pepper
- 3 10-ounce cans diced tomatoes and green chiles
- 2 1/2 cups beef broth
- 3 cups (19 to 20 ounces) long-grain white rice
- 8 green onions, chopped (about 2 cups)
- Chopped fresh Italian parsley
Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
This recipe was found here; http://www.epicurious.com/recipes/food/views/Sweet-Potato-Pudding-with-Pecan-and-Gingersnap-Topping-361832
Sweet Potato Pudding with Pecan and Gingersnap Topping
Bon Appétit | November 2010
by Diane Rossen Worthington
yield: Makes 12 servings
active time: 45 minutes
total time: 2 hours 15 minutes
The technique: Eggs change everything: The yolks add richness and texture, and folding in beaten egg whites elevates the sweet potato casserole to new heights.
The payoff: A sophisticated take on the classic marshmallow-topped sweet potato casserole.
- 3/4 cup coarsely chopped gingersnaps
- 1/2 cup toasted pecans, coarsely chopped
- 1/4 cup (packed) dark brown sugar
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
- 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
- 3/4 cup half and half
- 1/2 cup orange juice
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 2 tablespoons (packed) dark brown sugar
- 2 tablespoons orange marmalade
- 1 3/4 teaspoons pumpkin pie spice
- 4 large egg yolks
- 5 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.
Bake pudding until puffed and brown, about 45 minutes. Serve immediately.
This recipe was found here; http://www.epicurious.com/recipes/food/views/Veal-Chops-with-Sherry-Gastrique-and-Roasted-Peperonata-362589
Veal Chops with Sherry Gastrique and Roasted Peperonata
yield: Makes 6 servings
active time: 55 minutes
total time: 55 minutes
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
- 2 cups cream sherry
- 1 1/2 cups low-salt chicken broth
- 2/3 cup sherry wine vinegar
- 1/4 cup (packed) dark brown sugar
- 6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt
- 1 1/2 teaspoons ground allspice
- 2 tablespoons chopped fresh thyme
- All purpose flour
- 2 tablespoons chicken fat or olive oil, divided
- 1/3 cup low-salt chicken broth
- 1 1/2 teaspoons cornstarch
For sherry gastrique:
Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.
For veal chops:
Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.
Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
What to drink:
This dish needs a red wine with good acidity. The HAGAFEN 2008 NAPA VALLEY PINOT NOIR is top tier, and it's kosher. (California, $32).
This recipe was found here; http://www.epicurious.com/recipes/food/views/Curried-Lentil-Soup-362489
This recipe was found here; http://www.epicurious.com/recipes/food/views/Spiced-Carrot-Apple-Soup-with-Fresh-Mint-362569
Spiced Carrot-Apple Soup with Fresh Mint
Bon Appétit | December 2010
yield: Makes 6 servings
active time: 50 minutes
total time: 50 minutes
- 2 tablespoons chicken fat or olive oil
- 1 1/2 cups chopped white onion
- 1 1/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise
- 3 3/4 cups low-salt chicken broth
- 3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish)
- 2 teaspoons chopped fresh ginger
- 4 1/2 tablespoons frozen apple juice concentrate, thawed
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- Coarse kosher salt
- Chopped fresh mint
Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Remove carrot halves; dice finely. Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with coarse salt and pepper.
Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.
This recipe was found here: http://www.diabeticgourmet.com/recipes/html/844.shtml
This recipe was found here; http://allrecipes.com//Recipe/pumpkin-tea-bread/Detail.aspx
Pumpkin Tea Bread
"This is a large loaf that has orange in it. Perfect for an afternoon tea party."
1 Hr 25 Min
Original Recipe Yield 1 - 9x5 inch loaf
- 1/2 cup margarine
- 1 1/2 cups white sugar
- 2 eggs
- 1 cup canned pumpkin
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup chopped walnuts
- 1/2 cup chopped pitted dates
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second egg until smooth. Mix in pumpkin, orange rind and juice.
- In another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan.
- Bake for about 1 hour in the preheated oven, or until an toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool and wrap.
Amount Per Serving Calories: 271 | Total Fat: 8.6g | Cholesterol: 35mg
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