tag:blogger.com,1999:blog-21132378579819637782024-03-13T01:11:46.540-04:00KITCHEN EXCURSIONSEXPLORE a WORLD of FOOD and DRINK with PAT McDERMOTT and FRIENDSPat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-2113237857981963778.post-39640333599864653422022-01-22T13:38:00.040-05:002022-01-23T09:23:14.208-05:00Lamb and Eggplant Casserole<p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj21xUHlcKrO9CC9LysJxZ-fMaqUP6MgFoKedYRbv6SEgX_3gv2xKDH0O1WC9vgBMwwIrBpMMtwjfWAPYbUpWttfqquBWgOh-X4EbVkMBn2SHh5qVSVK1MDhgd48K2SjU1OXLbKcEQSbTfSvhwJtaZmmCa9UFL4VlGpKBSKr6HqQHTZjDVA9f-coF_K=s320" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="231" data-original-width="320" height="231" src="https://blogger.googleusercontent.com/img/a/AVvXsEj21xUHlcKrO9CC9LysJxZ-fMaqUP6MgFoKedYRbv6SEgX_3gv2xKDH0O1WC9vgBMwwIrBpMMtwjfWAPYbUpWttfqquBWgOh-X4EbVkMBn2SHh5qVSVK1MDhgd48K2SjU1OXLbKcEQSbTfSvhwJtaZmmCa9UFL4VlGpKBSKr6HqQHTZjDVA9f-coF_K" width="320" /></a></div>I recently visited my local grocery store to pick up a half-dozen baby eggplants. When the cashier asked what I planned to do with them, I gave her an overview of my Lamb and Eggplant Casserole, a wonderful winter dish I found in a French country cookbook many years ago and revised to my own taste (feel free to do the same). When she asked for the recipe, I told her to check here on Kitchen Excursions, though I had a suspicion I'd never added it. I was right. I've since fixed that.</div></div></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-0w024ul2LlXXj9ZWijAscIwBiQCzTHNle7sVJPAFhNplT0pQqmOhFdwZnIDW6v0LmCqhEJiNkADIDYXWACZIKmyqm-37lVtvdxv62JgCxzGvh_fhgKJegnntkPL-3NAk1ob5IXrz5MeBbcvzOUyRqycemjoDfqnTEggsltijchvKScgX1xActYyF=s200" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="147" data-original-width="200" height="147" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-0w024ul2LlXXj9ZWijAscIwBiQCzTHNle7sVJPAFhNplT0pQqmOhFdwZnIDW6v0LmCqhEJiNkADIDYXWACZIKmyqm-37lVtvdxv62JgCxzGvh_fhgKJegnntkPL-3NAk1ob5IXrz5MeBbcvzOUyRqycemjoDfqnTEggsltijchvKScgX1xActYyF" width="200" /></a></div>Cutting up lamb can be tedious. I find it easier to pick up a few leg of lamb steaks, cut them into cubes, and freeze them until I have enough to make this casserole (I do this for any recipe requiring any kind of cubed meat.) I also prefer to use baby eggplant, as it has fewer seeds than the larger eggplant.<p></p><p>As this casserole bakes, the eggplant and onion melt into a delicious gravy/sauce. I sometimes serve this dish with <a href="http://kitchenexcursions.blogspot.com/2011/01/roasted-beet-salad-with-creme-de-cassis.html"><u><span style="color: blue;">Roasted Beet Salad with Crème de Cassis Dressing</span></u><span style="color: blue;"></span></a>. A wonderful meal for a chilly winter evening!</p><div style="text-align: center;">LAMB and EGGPLANT CASSEROLE</div>3 lbs. boneless leg of lamb, trimmed of fat and cubed<div>Salt and freshly ground black pepper</div><div>½ cup extra virgin olive oil, more as needed</div><div>2 large onions, halved and thinly sliced</div><div>3 lbs. eggplant (about 6 baby eggplants) peeled and cut into 1-inch cubes</div><div>1 13 oz. can chicken broth<div>1 bouquet garni (a few stalks of fresh thyme, or ½ tsp. dried thyme,</div><div><span> </span><span> </span><span> </span> 6 parsley stems, and 1 bay leaf</div><div><br /></div><div style="text-align: center;">TOPPING</div><div>About 2 cups of fresh breadcrumbs made from a small loaf of bread,</div><div><span> </span><span> </span><span> </span>such as ciabatta or boule, crust removed</div><div>3 large garlic cloves</div><div>½ cup chopped fresh parsley</div><div>5 Tbs. unsalted butter</div><div>5 Tbs. extra virgin olive oil<br />__________________________________________<br />1.<span> </span>Preheat oven to 375°. Heat the oil in a large frying pan. Sprinkle the pieces of lamb with salt and add to the oil in batches, cooking each batch 5-7 minutes until browned. Transfer lamb to a large ovenproof casserole.<br /><br />2. Add the onions to the same frying pan and sauté until tinged with brown, 8-10 minutes. Add onions to lamb in casserole.</div><div><br /></div><div>3. Brown the eggplant in batches in the same frying pan with a little salt. Add oil to the pan if the eggplant seems too dry. Add eggplant to lamb and onions.</div><div><br />4. Pour broth into the casserole and stir meat and vegetables. Add bouquet garni and bake, uncovered, for 1½ hours. Stir 2-3 times while baking. Discard bouquet garni. Add pepper and taste for seasoning. (Casserole can be baked a day or two ahead and chilled. Reheat, covered, in a low oven before proceeding.)</div><div><br /></div><div>5. <span> Make the breadcrumb topping by tearing bread in pieces and pulsing in a food processor to make large crumbs. Slice garlic and add to food processor. Pulse until coarsely chopped. Add parsley and pulse until everything is finely chopped. Melt butter with oil in a frying pan. Add breadcrumb mixture and stir to evenly coat with butter.</span></div><div><span><br /></span></div><div><span> 6.<span> Preheat broiler. Sprinkle breadcrumb topping over lamb casserole and place on oven rack about 2 inches from heat. Broil until lightly browned, 3-5 minutes. Turn casserole as needed to brown evenly. Serve as soon as possible. Serves 4-6.</span></span></div></div>Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-16095488743144155182021-07-13T12:09:00.006-04:002021-07-13T12:32:01.600-04:00Ijjeh<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YM_XEIHXqdWGfftYhgwbXm610gKKHjFIfmSyZNZcp3H8KPjjPaT0PCbS-oiE-sfeTY-y2Pi9PjfVIFVFFUHRAAlK0OFshW19oWDT2cb8ZVM4xwL3gyZcrqVYEI3_sxmS4BwUnJaZpaw/s2048/Ijjeh.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1157" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YM_XEIHXqdWGfftYhgwbXm610gKKHjFIfmSyZNZcp3H8KPjjPaT0PCbS-oiE-sfeTY-y2Pi9PjfVIFVFFUHRAAlK0OFshW19oWDT2cb8ZVM4xwL3gyZcrqVYEI3_sxmS4BwUnJaZpaw/s320/Ijjeh.JPG" width="320" /></a></div>Ijjeh, a Middle Eastern quiche of sorts, is fairly easy to put together. I grind my own lamb, though you can buy it already ground or have a butcher do it. My late mother-in-law, Sandy, a wonderful lady of Syrian descent whose cooking drew raves from everyone, taught me to make this delicious dish.<br />
Depending on the size of the squares you cut, Ijjeh can be an appetizer, a side dish, or part of a colorful party buffet. Enjoy!<br />
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<div style="text-align: center;">
IJJEH</div>1½ lbs. lean ground lamb<div>1 large onion, chopped</div><div>1 Tbs. of Syrian allspice</div><div>Salt and pepper to taste<div>1 dozen eggs</div><div>
2 Tbs. cornstarch</div><div>Light oil <br />Fresh chopped parsley<br />
__________________________________________<br />
1.<span> </span>Preheat oven to 350°. Coat 15 x 10 baking pan with light oil and heat in oven.<br />
<br />2. Fry lamb in a pan. No oil is needed. When about halfway cooked, add chopped onion. Continue cooking until lamb is browned and onions are soft. Add Syrian allspice and mix well.</div><div><br />3. Whip eggs in blender with cornstarch and ½ tsp. salt.<br />
<br />4. Pour egg mixture into hot pan. Sprinkle with ground lamb and parsley.</div><div><br /></div><div>5. <span> </span>Bake 20-30 minutes, until browned. Cool, cut into squares, and serve.<br />
</div></div>Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-62448622191468599662018-07-01T11:05:00.000-04:002018-07-01T11:05:19.630-04:00Pasta and Bacon Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_A0RTNZerQUxhDkTIyrBQpSjh1dkqUKZY689gYFi8PQ2cCr-SYSvJ8iP1AJ3nNQPYQ7XHWy1e-GY1hQtJWrZXAHJ6mCLrCIHhAAun4qbH9L06dbjl8F26-rjfJdLxVYSOYE-QoyX0VA/s1600/Pasta+and+Bacon+Salad.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_A0RTNZerQUxhDkTIyrBQpSjh1dkqUKZY689gYFi8PQ2cCr-SYSvJ8iP1AJ3nNQPYQ7XHWy1e-GY1hQtJWrZXAHJ6mCLrCIHhAAun4qbH9L06dbjl8F26-rjfJdLxVYSOYE-QoyX0VA/s320/Pasta+and+Bacon+Salad.JPG" width="320" /></a></div>
I recently brought this wonderful summer salad to a neighborhood barbecue, our first since moving to our new home. The salad fit in well with lots of other delicious dishes. Lots of good cooks here!<br />
<br />
No ordinary pasta salad, this. Creamy and delicious, it can be made ahead, and leftovers—if there are any—last a good while. Serve as a side dish or a main course salad. Ingredient amounts aren't critical, so feel free to adjust them to your taste.<br />
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<div style="text-align: center;">
PASTA and BACON SALAD</div>
½-¾ lb. bacon slices<br />
12 oz. elbow macaroni, fusilli, or other bite-sized pasta<br />
2 cups mayonnaise<br />
½ cup (or more) buttermilk<br />
2 Tbs. fresh lemon juice<br />
2 Tbs. Dijon mustard<br />
1 Tbs. sugar<br />
1 10-16 oz. bag of frozen peas, rinsed and drained<br />
Salt and freshly ground white pepper to taste<br />
<hr size="1" />
1. Cook bacon in large skillet over medium heat or in microwave until crisp, turning occasionally. Transfer to paper towels and cool. Coarsely chop bacon.<br />
<br />
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water and drain well.<br />
<br />
3. Make dressing by whisking the mayonnaise, ½ cup of buttermilk, lemon juice, mustard, and sugar in a large bowl. Season to taste with salt and pepper.<br />
<br />
4. Fold pasta, peas, and bacon into dressing and serve. (Can be made 1 day ahead. Cover and chill. Toss with more buttermilk if dry. Let stand 1 hour before continuing.)Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-54910400536037217182018-03-12T08:21:00.000-04:002018-03-12T08:21:37.075-04:00Guinness Beef Stew à la Pat<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-efqH8BdPkuN4-YPsa2yivBjhvOhwKlF1RmOxHRNepCic-o-qFIgHvhZ1GGjKn42SdfUt2WHrdhE7Oj2WqnRkKZtvgb-dW9gdQ8pINMEZBz9ssCd5kE_nBCX2BnOdA4Lmml_jHCQ7YsY/s1600/P1020298.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" h5="true" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-efqH8BdPkuN4-YPsa2yivBjhvOhwKlF1RmOxHRNepCic-o-qFIgHvhZ1GGjKn42SdfUt2WHrdhE7Oj2WqnRkKZtvgb-dW9gdQ8pINMEZBz9ssCd5kE_nBCX2BnOdA4Lmml_jHCQ7YsY/s200/P1020298.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guinness Beef Stew with<br />
Mashed Potatoes<br />
and Newfangled Colcannon </td></tr>
</tbody></table>
A few years ago, on a chilly autumn day, I visited Dublin and took the train to Howth with a walk on the East Pier in mind. The wind was fierce, and I soon found myself in a pub before a roaring peat fire with a glass of wine and a gorgeous bowl of Guinness Beef Stew. Alas, the cook wouldn't give me the recipe! <br />
<br />
<em>We'll see about that</em>, sez I. When I returned to New Hampshire, I concocted a tasty stew on a par with the one I'd enjoyed in Howth, and I'm happy to share the recipe. Sorry I can't offer a roaring peat fire! <br />
<br />
<div>
<div>
</div>
<div align="center">
GUINNESS BEEF STEW à la PAT</div>
<div style="text-align: left;">
4 lbs. beef stew meat, trimmed 1 13-oz. can of beef broth</div>
<div style="text-align: left;">
3 Tbs. vegetable oil 3 cans of Guinness Stout</div>
<div style="text-align: left;">
A dollop of bacon fat (optional) 3 tsps. Worcestershire sauce</div>
<div style="text-align: left;">
5-6 Tbs. flour 2 tsps. dried thyme</div>
<div style="text-align: left;">
One large onion, chopped 1½ Tbs. brown sugar</div>
<div style="text-align: left;">
1½ lbs. sliced mushrooms A few bay leaves</div>
<div style="text-align: left;">
4-5 cloves of garlic, minced Salt and pepper to taste </div>
<hr size="1" />
1. Heat the oil and bacon fat, if you're using it, in a deep frying pan. Brown the meat in batches, sprinkling with flour as it cooks. Remove meat to a stew pot.<br />
<br />
2. Add chopped onions to the frying pan. Cook until soft. Add the mushrooms and sauté until they release their moisture and start to brown. Add minced garlic and sprinkle on any remaining flour.<br />
<br />
3. Add mushrooms to meat with beef broth, Guinness Stout (*or Draught), and remaining ingredients. Stir well and simmer uncovered for about two hours, or until meat is tender and sauce thickens. (I like to make it a day ahead to let it "stew" and skim the fat off the top.)<br />
<br />
Serving suggestions: mashed potatoes, <a href="http://kitchenexcursions.blogspot.com/2010/12/anam-caras-irish-brown-soda-bread.html">brown soda bread</a>, colcannon, or a salad. Serves six to eight, and leftovers are great.</div>
Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-53809047626987182952017-11-14T08:12:00.000-05:002017-11-14T08:12:40.723-05:00Shrimp Scampi Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEXHzXu1zzdL0y4a3iBL-Akd8m-iJqco8R33ep4zRYD6d9OjPPucXSAHm5OtLWe0SkK-Mh6YF0tjmZDHDPpyKwpXE2l6KKgsZ_xuJ79XM4Xz8Z4LvbWQMHYijcvYhR7Yy2PkWAwPx6HQ/s1600/Scampi+Risotto1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEXHzXu1zzdL0y4a3iBL-Akd8m-iJqco8R33ep4zRYD6d9OjPPucXSAHm5OtLWe0SkK-Mh6YF0tjmZDHDPpyKwpXE2l6KKgsZ_xuJ79XM4Xz8Z4LvbWQMHYijcvYhR7Yy2PkWAwPx6HQ/s320/Scampi+Risotto1.jpg" width="320" /></a></div>
Enjoying a good risotto usually means standing over the stove stirring rice for the classic 18 minutes. Not so with this scrumptious shrimp and rice dish. Be sure to use the best shrimp you can find, and don’t skimp on the cheese either. You won’t be sorry!<br />
<br />
<br />
<div style="text-align: center;">
SHRIMP SCAMPI RISOTTO</div>
¼ cup olive oil<br />
3-4 cloves garlic, minced<br />
1½ cups arborio or carnaroli rice<br />
½ cup dry white wine, such as Pinot Grigio<br />
4 cups chicken broth, simmering<br />
1 tsp. dry oregano<br />
½ tsp. salt<br />
2 Tbs. unsalted butter<br />
1 lb. medium raw shrimp, thawed if frozen, shelled and deveined<br />
¾ cup freshly grated Parmesan-Reggiano cheese<br />
¼ cup fresh chopped parsley<br />
<hr size="1" />
1. Heat oil and garlic in saucepan. Add rice and sauté a few minutes. Pour in wine and cook over medium-high heat, stirring, until absorbed.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUNcR9V7cbe68xtRFgj_OFQj-36Ixef7IFDOLf0KST4BbVwGqBbeUTfoKmximBGJiojp62HuKHy7vGoBwIUcZX-8_JCS1P-pLjGoJ7B0paBdxfO0DZZiBcSzyux__mBujO14fdtoZ1LI/s1600/Scampi+Risotto2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUNcR9V7cbe68xtRFgj_OFQj-36Ixef7IFDOLf0KST4BbVwGqBbeUTfoKmximBGJiojp62HuKHy7vGoBwIUcZX-8_JCS1P-pLjGoJ7B0paBdxfO0DZZiBcSzyux__mBujO14fdtoZ1LI/s200/Scampi+Risotto2.jpg" width="200" /></a>2. Add hot chicken broth, oregano, and salt. Simmer, covered, for 18 minutes.</div>
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3. Stir in butter and shrimp and simmer, covered, another 8 minutes.<br />
<br />
4. Stir in Parmesan cheese and parsley until cheese melts. Serve risotto with additional cheese, a green salad and/or steamed broccoli, crusty Italian bread, and white wine, if desired. Serves four.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-35415620328781272742017-11-05T12:16:00.000-05:002017-11-05T12:16:40.844-05:00Soupe au Pistou<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf4AqLoEn4grYLlWd9jPHTcfW01hzyoxlSv-EXf4ooXyzEdPx_FFLrF-dHGmkOVoK6o05hMzE4O9oQDzIjX_NwfhnyKPaUN5FV4U8Wl0darT2J0nhP37uvAPg1pyUhS8OcRfyeDKK1H0/s1600/Soupe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf4AqLoEn4grYLlWd9jPHTcfW01hzyoxlSv-EXf4ooXyzEdPx_FFLrF-dHGmkOVoK6o05hMzE4O9oQDzIjX_NwfhnyKPaUN5FV4U8Wl0darT2J0nhP37uvAPg1pyUhS8OcRfyeDKK1H0/s320/Soupe.jpg" width="320" /></a>The variations on Soupe au Pistou are as numerous as there are cooks. Here’s my take on this wonderful French classic, a cousin of Italy’s minestrone. Don’t let all the steps intimidate you. It’s an easy soup to make, and make it you should. The aroma of pistou melting into the hot soup is divine, the blend of flavors exquisite. And, it’s good for you!</div>
<br />
The first step can be done a day ahead, so finishing the soup is a snap. For a totally vegan version, substitute veggie cheese for the Parmesan in the pistou.<br />
<br />
<div style="text-align: center;">
SOUPE au PISTOU</div>
<u>Step 1</u>:<br />
14 cups <a href="http://kitchenexcursions.blogspot.com/2011/10/vegetable-stock-la-pat.html">vegetable stock</a> or water<br />
2 tsps. salt<br />
4 large carrots, diced<br />
3 medium potatoes, diced<br />
1 large leek, white part only, chopped<br />
<br />
Place ingredients in 8-quart stock pot. Bring to a boil and simmer, uncovered, for 40 minutes. If not finishing soup right away, set aside or refrigerate until 20 minutes before serving.<br />
<br />
<u>Step 2</u>:<br />
4-5 packages powdered saffron<br />
1 slice stale white bread, crumbled<br />
1 15-oz. can cannellini beans, rinsed and drained<br />
1 15-oz. can pink or kidney beans, rinsed and drained<br />
1 small zucchini, diced<br />
1 small yellow squash. diced<br />
8 oz. fresh haricots verts (thin French green beans), trimmed and diced<br />
1/3 cup small pasta or spaghetti broken into 1/2-inch pieces<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbqG2fKkTCLoxDBvD8xIZ_fMtHmkyVtTDUYEppG1f_lybzYCDKQNZv7jst_wPM16nz5a5SK6enUOjIqYl69Paa7_njpAzQmipH8Lumqg7tOOXWOpgYE6PYKW_0xNSCd5JtvUICumNVyU/s1600/Soupe+Cooking.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbqG2fKkTCLoxDBvD8xIZ_fMtHmkyVtTDUYEppG1f_lybzYCDKQNZv7jst_wPM16nz5a5SK6enUOjIqYl69Paa7_njpAzQmipH8Lumqg7tOOXWOpgYE6PYKW_0xNSCd5JtvUICumNVyU/s320/Soupe+Cooking.jpg" width="320" /></a>Return soup to boil. 15 minutes before serving, add above ingredients and simmer, uncovered, until vegetables are tender. Add boiling broth or water if soup becomes too thick. Season with salt and pepper.</div>
<br />
<u>For the Pistou</u>:<br />
1 6-oz. can tomato paste<br />
1¼ cups extra virgin olive oil<br />
5-6 cloves garlic, minced<br />
6 oz. fresh basil, chopped<br />
5-6 Tbs. fresh parsley, chopped<br />
1 cup Grated Parmesan Reggiano or Grated Veggie Cheese<br />
<br />
Combine first five ingredients. Depending on your preference, add cheese of your choice, or divide the pistou and make both a Parmesan version and a Veggie version. (Note: I make extra pistou because I make both versions for our writers' group supper. Also, leftover pistou is delicious on pasta or in risotto.)<br />
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<div class="separator" style="clear: both; text-align: left;">
Serve the soup and pass the pistou, allowing each diner to stir a spoonful into the hot soup. Serve with crusty French bread and homemade croutons, if desired. Serves 6-8.</div>
Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-24408302840635302782017-08-26T15:02:00.000-04:002017-08-26T15:02:25.238-04:00Couscous and French Lentil Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtd-K7b4K8KMgGSyMiKsv7pMY2sjvsLuHXd5q5J6mZPQ6bzMvH4HjNC6ilBjqrprvYj9tla-uKL6BqWClU33DdznmqafJXPYWUH7QEzzpgJLAApnCP6yaWZWceZK6v_NYwJ1EI3r_9EFY/s1600/P1020434.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtd-K7b4K8KMgGSyMiKsv7pMY2sjvsLuHXd5q5J6mZPQ6bzMvH4HjNC6ilBjqrprvYj9tla-uKL6BqWClU33DdznmqafJXPYWUH7QEzzpgJLAApnCP6yaWZWceZK6v_NYwJ1EI3r_9EFY/s320/P1020434.JPG" width="320" /></a></div>
This easy bean and pasta salad provides a wonderful showcase for a variety of fresh herbs. Feel free to experiment with whatever is available in the garden or the grocery store. Serve as a vegetarian main course or as a delicious side dish.<br />
<br />
<br />
<div align="center">
COUSCOUS and FRENCH LENTIL SALAD</div>
<u>For the Lentils</u><br />
1 cup French green lentils (du Puy)<br />
6 cups water<br />
1 Tbs. Champagne vinegar<br />
<br />
<u>For the Couscous</u><br />
1 tsp. olive oil<br />
1¼ cups Israeli (pearl) couscous<br />
1½ cups chicken or vegetable broth<br />
<br />
<u>For the Dressing</u><br />
6 Tbs. olive oil<br />
3 Tbs. Champagne vinegar<br />
1 Tbs. dry white wine<br />
2-4 large garlic cloves, minced<br />
Salt and pepper to taste<br />
<br />
<u>To Finish the Salad</u><br />
3 small seedless cucumbers, peeled and chopped<br />
1 bunch of scallions, white part chopped, green tops sliced<br />
½ to 1 cup chopped fresh cilantro, basil, dill, or a combination <br />
<hr size="1" />
1. Bring water to a boil in a small saucepan. Add lentils, return to boil, cover and simmer until tender but not falling apart, 13-15 minutes. Rinse to cool. Transfer lentils to bowl. Stir in 1 tablespoon of champagne vinegar.<br />
<br />
2. Bring broth to simmer in a small saucepan. Heat ½ Tbs. olive oil in a nonstick skillet. Toast the couscous in the oil, stirring constantly over medium high heat for about 5 minutes. Add boiling broth. Cover and simmer for five minutes, then remove from heat and let stand for 5 minutes. Drain and transfer to large bowl. Fluff to remove clumps and let cool. (Couscous may be rinsed in cold water to cool more quickly.)<br />
<br />
3. In a small bowl, whisk together vinegar, oil, wine, garlic, and salt and pepper. Stir dressing into couscous. Fold in lentils and remaining ingredients. Chill well. Serves 6.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-18018430951372978062017-07-29T18:52:00.000-04:002017-07-29T18:52:24.033-04:00Red Quinoa Salad with Spinach and Chickpeas<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYu6TjZqrGFQG9jc6BvbyvFbUFKpX8fMpG0rHtemwEz9wfGOMok50CrBd-fzArSuhNNFZEpg07kTJY3iCMBG843Lb0mMijqiAsE_VEgqy039OatDeerCophWTbUIxWH90nkIC6TGzxlI/s1600/Red+Quinoa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYu6TjZqrGFQG9jc6BvbyvFbUFKpX8fMpG0rHtemwEz9wfGOMok50CrBd-fzArSuhNNFZEpg07kTJY3iCMBG843Lb0mMijqiAsE_VEgqy039OatDeerCophWTbUIxWH90nkIC6TGzxlI/s320/Red+Quinoa.jpg" width="320" /></a>We celebrated summer tonight with <a href="http://kitchenexcursions.blogspot.com/2013/07/chicken-mojito.html#.WX0OdYhuLcs">Chicken Mojito</a>, <a href="http://kitchenexcursions.blogspot.com/2011/12/jiddos-hummus-bi-tahini.html#.WX0P_YhuLcs">Jiddo's Hummus Bi Tahini</a>, and a fabulous Red Quinoa Salad. By combining different recipes, I came up with this nutritious, delicious, Spanish inspired dish, which I've made several times to rave reviews. If you prefer to go vegetarian, serve this quinoa salad with mixed greens. Whether served as a main course or a side dish, this dish provides a perfect summer lunch or supper.</div>
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RED QUINOA SALAD WITH SPINACH AND CHICKPEAS</div>
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<u>For the salad</u>:<br />
1¼ cups red quinoa<br />
2½ cups water, vegetable broth, or chicken broth<br />
1 15-oz. can chickpeas, rinsed well and drained<br />
1 10-oz. bag spinach, washed and roughly chopped<br />
2 baby seedless cucumbers,<br />
or ½ long English seedless cucumber, peeled and diced<br />
1 bunch of fresh mint leaves, chopped<br />
Pumpkin seeds, sunflower seeds, and/or pistachio nuts for garnish<br />
Salad greens, if serving as a main course salad<br />
<br />
<u>For the dressing</u>:<br />
1/3 cup olive oil<br />
1/4 cup champagne vinegar<br />
3 Tbs. fresh lime juice<br />
3 tsps. honey<br />
1 large garlic clove, minced or put through a press<br />
Salt and fresh ground black pepper<br />
<hr size="1" />
1. Bring broth to a boil in a large sauce pan. Add quinoa and simmer about 20 minutes (red quinoa takes a few minutes longer than white to cook), until "halo" appears around the grains. Fluff quinoa. Let sit partially covered for five minutes, then turn into a large bowl to cool. (Quinoa can be rinsed in cold water to cool faster. Drain well.)<br />
<br />
2. Fold spinach, chickpeas, mint, and cucumber into cooled quinoa.<br />
<br />
3. Whisk dressing ingredients together, fold into salad, and chill.<br />
<br />
4. Serve over salad greens or as a side dish. Pass seeds and nuts at the table. Enjoy with crusty bread and a summery dry rosé or crisp white wine. Easily serves 6.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-84798420194037975372017-07-17T07:29:00.000-04:002017-07-17T07:29:26.471-04:00Lentil Salad with Red Beans and Chickpeas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht48AHTA6F99cI3gV6G1qdFyZubDGH-Li5y83e-4lth4_0Elgirc77x2WWxkJ4IhAft55eiMugPcbOkqN5gG7ytad0WO67Yz-zpA1d5xBtbe3ygllxXV5cPnJQFIsNhJnUNG8cZbSKIsA/s1600/Lentil+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht48AHTA6F99cI3gV6G1qdFyZubDGH-Li5y83e-4lth4_0Elgirc77x2WWxkJ4IhAft55eiMugPcbOkqN5gG7ytad0WO67Yz-zpA1d5xBtbe3ygllxXV5cPnJQFIsNhJnUNG8cZbSKIsA/s320/Lentil+Salad.jpg" width="320" /></a>Petite and tasty, French Puy lentils are a great ingredient for summer salads. They stay firm, they absorb dressings well, and they're good for you. If you've never tried them, do look for them. Don't be tempted to use common brown lentils. They'll mush up the salad.<br />
<br />
This colorful concoction not only makes a great summer side dish, it's a perfect main vegan/vegetarian meal for a warm summer day. Feel free to tailor it to your own taste, and enjoy!<br />
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LENTIL SALAD with RED BEANS and CHICKPEAS<br />
<u>Cooking the Lentils</u>:<br />
1 cup dried French Puy lentils<br />
2-3 garlic cloves, peeled and chopped<br />
½ tsp. salt<br />
1 bay leaf<br />
<br />
<u>Assembling the Salad</u>:<br />
1 15-oz. can chick peas<br />
1 15-oz. can small red beans<br />
1 small bunch of scallions, white parts chopped, green tops thinly sliced<br />
2-3 small seedless cucumbers, peeled and chopped<br />
1 3/4 oz. package fresh dill<br />
<br />
<u>Making the Dressing</u>:<br />
1/8 cup olive oil<br />
2 Tbs. white balsamic vinegar<br />
2 Tbs. dry white wine<br />
1 tsp. lemon juice<br />
1 tsp. Dijon mustard<br />
1 large garlic clove, minced<br />
Salt and pepper to taste<br />
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1. Place lentils, garlic, salt, and bay leaf in a 2-quart saucepan with 4 cups of water. Bring to a boil. Reduce heat and simmer, covered, until lentils are just tender, 15-20 minutes. Drain and run under cold water to cool, remove garlic and bay leaf, and drain again.<br />
<br />
2. Drain and rinse red beans and chickpeas. Place in a large bowl with lentils. Stir in remaining ingredients, then fold in the dressing. Serve chilled or at room temperature.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-15253742423677712312017-06-25T20:31:00.000-04:002017-06-25T20:31:02.757-04:00Turkish Bulghur Salad with Pomegranate Molasses Dressing<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1cz-HT803QFDRdNGFTFc55E-mKeFC1Sjb8RIbk9YAwSxl1jA58ODZ_-ew-wG-44jTHtdFQeaEicrJMH8KmAjIomkKVMTMcQxVU9CE_PCcb1GOIL6PY5vWwuOslfnTn8uf8lyMTTfImc/s1600/Bulghur+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1cz-HT803QFDRdNGFTFc55E-mKeFC1Sjb8RIbk9YAwSxl1jA58ODZ_-ew-wG-44jTHtdFQeaEicrJMH8KmAjIomkKVMTMcQxVU9CE_PCcb1GOIL6PY5vWwuOslfnTn8uf8lyMTTfImc/s320/Bulghur+Salad.jpg" width="320" /></a><a href="http://en.wikipedia.org/wiki/Bulgur">Bulghur, bulgur, or burghul</a>, a common ingredient in Middle Eastern dishes (such as Tabbouleh and Kibbeh), is made by parboiling, drying, and grinding wheat to a fine, medium, or coarse texture. Bulghur stars in this colorful and delicious salad, my own adaptation of a recipe I found on Epicurious.com. It's a wonderful summer side dish for grilled meats, or served as a main course with a tossed green salad and crusty French bread. Enjoy!</div>
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<div style="text-align: center;">
TURKISH BULGHUR SALAD</div>
<div style="text-align: center;">
WITH</div>
<div style="text-align: center;">
POMEGRANATE MOLASSES DRESSING</div>
<br />
<u>For the Salad</u>:<br />
2 Tbs. olive oil<br />
1 large vidalia onion, minced<br />
2 cups fine bulghur wheat<br />
2 cups boiling water<br />
2 15-oz. cans beans, pink, borlotti, chickpeas, or a combination,<br />
rinsed and drained<br />
1 large bunch fresh basil leaves, chopped (optional)<br />
1 bunch scallions, green tops slices, white parts chopped<br />
1 cup raw pistachio kernels, lightly toasted if desired<br />
<br />
<u>For the Dressing</u>:<br />
1/3 cup pomegranate molasses<br />
(available in your grocer's Middle Eastern section)<br />
3 Tbs. olive oil<br />
3 large garlic cloves, minced or put through a press<br />
Salt and fresh ground black pepper to taste<br />
<hr size="1" />
1. Sauté onion in olive oil until translucent, about 5 minutes. Stir in bulghur until grains are coated with oil. Slowly add boiling water, stir, and simmer gently for about 5 minutes, until water is absorbed. Fluff wheat and turn into large bowl. Let cool.<br />
<br />
2. Rinse and drain the beans you wish to use. Prepare basil and scallions and fold with beans into cooled wheat.<br />
<br />
3. Combine dressing ingredients. Stir into wheat.<br />
<br />
4. Top with pistachios (or allow individual diners to add their own nuts). Generously serves 6-8 as a main course salad.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-81546220844420821642017-04-21T13:27:00.000-04:002017-04-21T13:27:20.420-04:00Adriatic Shrimp Brochettes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pF1ntBdJLI0FOJUXhVa1bYWVSjiHFWvf0nYGIjakHcWXxWiZUIa_oyT5otfC43CWnHafl5zmtjEi_JBZWx5kbMH5BuEqBBnK3bESpJ8ke7nb9oo5WEJ_IqWotxWs-PmoJtWmhZPQPi0/s1600/Adriatic+Shrimp.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pF1ntBdJLI0FOJUXhVa1bYWVSjiHFWvf0nYGIjakHcWXxWiZUIa_oyT5otfC43CWnHafl5zmtjEi_JBZWx5kbMH5BuEqBBnK3bESpJ8ke7nb9oo5WEJ_IqWotxWs-PmoJtWmhZPQPi0/s320/Adriatic+Shrimp.JPG" width="320" /></a></div>
I’ve been making easy and delicious shrimp for years and have experimented a lot with the original recipe, which I found in the late Marcella Hazan’s Classic Italian Cookbook. As with most of the recipes on Kitchen Excursions, the ingredient amounts are an approximate guideline. As Marcella says, “An essential ingredient is your good judgment.”<br />
<br />
Whether you use fresh or frozen shrimp, be sure to buy the best you can find. I’ve tried several kinds of breadcrumbs, both store bought and homemade, and have found that for this recipe, the good old Progresso dry Italian breadcrumbs work best.<br />
<br />
Buon appetito!<br />
<br />
ADRIATIC SHRIMP BROCHETTES<br />
1 - 1½ lbs. medium to large shrimp<br />
3 Tbs. extra virgin olive oil<br />
3 Tb. light extra virgin olive oil<br />
Several minced garlic cloves, to taste<br />
1 Tbs. fresh chopped parsley<br />
½ tsp. salt (optional)<br />
Lemon wedges (optional)<br />
<hr size="1" />
1. When ready, set the top rack in the oven close to the broiler. Preheat the broiler at least 10 minutes before cooking the shrimp.<br />
<br />
2. Shell, devein, and wash the shrimp. Dry and place in a mixing bowl. Add enough of the oils to coat the shrimp. Fold in the minced garlic.<br />
<br />
3. Stir in the breadcrumbs a little at a time, until the shrimp is lightly coated. Don’t worry if the breadcrumbs don’t completely stick to the shrimp.<br />
<br />
4. Add parsley. Season with salt, if desired. Let the shrimp marinate at least 20 minutes at room temperature, or several hours in the refrigerator.<br />
<br />
5. Thread shrimp on flat skewers, threading each shrimp in two places to keep it from spinning on the skewer. Leave a little space between each shrimp so they all brown evenly.<br />
<br />
6. When the broiler is ready, Set the skewers on a tray or cookie sheet (lined with aluminum foil, if desired). Cook the shrimp on one side until a crisp, golden crust forms, about 3 minutes. Turn shrimp and cook another 2 minutes or so.<br />
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7. Serve hot with lemon wedges and side dishes of your choice. A good dry wine, such as Pinot Grigio, will complement the shrimp well.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-13805566060400094242016-12-11T16:13:00.000-05:002017-10-22T12:48:15.732-04:00Savoy Cabbage Soup with Sausage and Arborio Rice<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQY-nKlU5kFY4ZrGtM92ThESBbCC4kGtRAubUNMUwEHODwO46lEXHXXx_fgHwy8bESv82aktn31wwd1zF_MR0ZRtgzU4tQotGhLms8ZtIlMPC-oN944VymbujZqIojFRImrYHWRXbOqDg/s1600/Cabbage+Soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQY-nKlU5kFY4ZrGtM92ThESBbCC4kGtRAubUNMUwEHODwO46lEXHXXx_fgHwy8bESv82aktn31wwd1zF_MR0ZRtgzU4tQotGhLms8ZtIlMPC-oN944VymbujZqIojFRImrYHWRXbOqDg/s320/Cabbage+Soup.jpg" width="320" /></a>Cabbage. I never liked the horrid stuff my mother plunked into the corned beef pot. She used common cabbage, but there are <a href="http://www.foodsubs.com/Cabbage.html">dozens of cabbages</a> suited to different purposes. Cabbage is good for you, and as we all know, that doesn't mean it has to taste (or smell) bad.</div>
<br />
My mother-in-law whipped up delicious cabbage rolls, one of many Syrian dishes made by stuffing various vegetables with ground lamb, rice, and Middle Eastern spices. A while ago, Dawn shared a wonderful stuffed cabbage recipe here on Kitchen Excursions (<a href="http://kitchenexcursions.blogspot.com/2011/04/hungarian-stuffed-cabbage-toltott.html">Hungarian Stuffed Cabbage -Töltött Káposzta</a>)<span style="color: black;">.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HvMrhjNlt_2V-dgpaBxIvZVXOJ9SKSvbKzYkyudgXci77xckKj2YnIibrqZyEekgCALV0xA1ig4ZHVowZybTJwb6hmOF91BcZxY-NCCBl27hT2QrFrdA9pXSDX4xRfiF62dGdyu6TKc/s1600/Cabbage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HvMrhjNlt_2V-dgpaBxIvZVXOJ9SKSvbKzYkyudgXci77xckKj2YnIibrqZyEekgCALV0xA1ig4ZHVowZybTJwb6hmOF91BcZxY-NCCBl27hT2QrFrdA9pXSDX4xRfiF62dGdyu6TKc/s320/Cabbage.jpg" width="320" /></a><span style="color: black;">I first tried Savoy cabbage in Ireland. Shredded and cooked in cream and Irish bacon, it served as a bed for a roasted meat I can't recall, the cabbage was so good. Savoy cabbage is milder than common cabbage. Prettier too, with its curly leaves.</span><br />
<br />
I've made this Savoy Cabbage Soup, my version of a classic Italian dish, several times. It's a perfect autumn/winter dish. <em>Delizioso!</em><br />
<div style="text-align: center;">
<br />
SAVOY CABBAGE SOUP WITH SAUSAGE AND ARBORIO RICE</div>
32 oz. fat free beef broth<br />
32 oz. fat free chicken broth<br />
3 Tbs. butter<br />
1 Vidalia onion, chopped<br />
1 lb. sweet Italian sausage (4-5 sausages), casings removed<br />
6 cups (about 1¼ lbs.) shredded Savoy cabbage<br />
1 tsp. dried thyme<br />
1 large bay leaf<br />
½ cup arborio rice<br />
Fresh chopped parsley<br />
<hr size="1" />
1. Combine broths and bring to a simmer.<br />
<br />
2. Melt butter in 6-8 quart pot. Add onion and sauté until soft and golden.<br />
<br />
3. Add sausage, breaking up with wooden spoon. Cook until well browned.<br />
<br />
4. Prepare cabbage. Remove and discard outer leaves and core, removing thick "ribs" from the larger leaves as you work. Thinly slice cabbage (I use my food processor with thickest slicing blade), add to sausage, and cook until wilted.<br />
<br />
5. Add broth, thyme, and bay leaf. Bring to a boil. Cover and simmer 30 minutes.<br />
<br />
6. Add rice. Cover and simmer 20 more minutes. Remove bay leaf. Add parsley and serve with crusty bread. Serves 6-8.<br />
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Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-15119593086629345092016-04-21T19:02:00.000-04:002016-04-21T19:02:10.010-04:00Risotto with Sausage and Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4a_qMFuxDboNg8nF76chV1-d7K9_edmUhyNAqxFddy4c2FvFA_wvVUu45JbJV43SwQl6_s9Mg1TvqdaNrumVynnRKIMxqygHLghanAqoTdhwYQdkSNHyVbA-X5xnP-oI_MR1_p0ClWZ4/s1600/Sausage+Risotto.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="168" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4a_qMFuxDboNg8nF76chV1-d7K9_edmUhyNAqxFddy4c2FvFA_wvVUu45JbJV43SwQl6_s9Mg1TvqdaNrumVynnRKIMxqygHLghanAqoTdhwYQdkSNHyVbA-X5xnP-oI_MR1_p0ClWZ4/s200/Sausage+Risotto.jpg" width="200" /></a></div>
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With the prep work done and the fixings assembled, risotto is fun to cook. Risotti make wonderful first courses or elegant one-dish meals. They can include meat, seafood, and/or vegetables. Ingredients are limited only by the cook's imagination. We are fortunate to have an Italian grocer here in New Hampshire who handmakes delicious Italian sausage, and I have added several risotto recipes to my repertoire to showcase it. This is one of my favorites.<br />
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</div>
<div style="text-align: center;">
RISOTTO with SAUSAGE and SPINACH</div>
6 cups of chicken broth<br />
10 oz. fresh spinach, stemmed, washed, and roughly chopped<br />
¾ lb. mild Italian sausage (3-4), skins removed, roughly chopped<br />
1 small onion or large shallot, minced<br />
2-3 garlic cloves, minced<br />
5 Tbs. unsalted butter<br />
2 cups arborio or carnaroli rice<br />
1 cup dry white wine, such as Pinot Grigio<br />
<div style="border-image: none;">
½ cup freshly grated Parmesan Reggiano cheese</div>
Salt and freshly ground black pepper<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78R65WhUmasBg2uZQUZQS_W1SbNwggFmX8s6vRd3poBSWEd3YdzgwiSlDx_ro-Z3zoFYW-dtSHEOHErBG_e5ufJEuORhGZxhPq3rj1wq6ldVzR4xrmHtqNundWwB23Knc29ANQl3jHkk/s1600/Cooking+Risotto.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78R65WhUmasBg2uZQUZQS_W1SbNwggFmX8s6vRd3poBSWEd3YdzgwiSlDx_ro-Z3zoFYW-dtSHEOHErBG_e5ufJEuORhGZxhPq3rj1wq6ldVzR4xrmHtqNundWwB23Knc29ANQl3jHkk/s200/Cooking+Risotto.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmering Risotto</td></tr>
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1. Heat broth and keep simmering.<br />
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2. Melt 4 Tbs. of the butter in a deep, non-stick frying pan. Add onion and cook over medium heat about 5 minutes, until onion softens and starts to color. Stir in garlic and cook another minute. Add sausage, breaking into chunks and cooking until raw color is gone and meat is browned.</div>
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3. Add rice. Stir 1-2 minutes until coated well with butter and heated. Increase heat to medium-high. Add wine (set a timer to 18 minutes at this point) and stir casually until rice absorbs wine.<br />
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4. Add a generous ladle of broth, stirring occasionally until absorbed. Continue adding broth about a cup at a time, allowing liquid to be absorbed before adding more.<br />
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5. After about 10 minutes, stir in spinach. It will cook down quickly. After 18 minutes, taste rice for doneness. It should be <em>al dente</em>.<br />
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6. Remove pan from heat. Stir in remaining Tbs. of butter and cheese. Season with salt and pepper to taste. Serve with crusty bread and salad, if desired. 4-6 generous servings.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-37512572498580846752016-03-09T15:42:00.004-05:002016-03-09T15:42:58.488-05:00Chicken with Honey and Cumin Marinade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4PaqqPnMdrEwhDha1pVZunlGO30F0U3GxjjpIKIZ2frfXecPkKzSy_92iWiiBUIi_Tjjjz5n4pguVpc8c-j0MJiLz_qItDe3_OqoWBgF0HFhUTCyZVKWfZB7MFbP05C6AuxoCzUtul0/s1600/P1020343.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4PaqqPnMdrEwhDha1pVZunlGO30F0U3GxjjpIKIZ2frfXecPkKzSy_92iWiiBUIi_Tjjjz5n4pguVpc8c-j0MJiLz_qItDe3_OqoWBgF0HFhUTCyZVKWfZB7MFbP05C6AuxoCzUtul0/s200/P1020343.JPG" width="200" /></a></div>
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During a visit to <a href="http://www.thelatinquarter.ie/?page_id=7">Galway City’s Latin Quarter</a> some years ago, my husband and I randomly chose a restaurant from Quay Street’s vibrant array of pubs and cafés. I don’t recall the name of the restaurant or what I had for dinner. My only recollection is of the saucy Spanish chicken wing starter.</div>
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The combination of flavors fascinated me. I took each bite in "ingredient analysis mode." What made this chicken just-right hot? Sour? Sweet? The place was too busy to ask for the recipe, but when I returned to New Hampshire, I found a honey-cumin chicken recipe in one of my Spanish cookbooks. After several experiments, I produced a comparable dish, easy to fix and wonderful with larger chicken parts. I’ve served it to company several times with rave reviews.</div>
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The last time we visited Galway, I wanted to try the wings again to see how my chicken measured up. Sadly, the restaurant had closed, but with this chicken dish, I can conjure up Quay Street any time I like. Enjoy!<br />
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CHICKEN with HONEY and CUMIN MARINADE</div>
2-5 lbs. of your favorite chicken parts 3 tsps. dried thyme<br />
¼ cup olive oil 3 tsps. cumin<br />
½ cup white wine 2-3 garlic cloves, minced<br />
3 Tbs. sherry or champagne vinegar 2 Bay leaves<br />
4 Tbs. honey 1 tsp. salt<br />
2 Tbs. Buffalo Wing or Hot Sauce Fresh ground black pepper <br />
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1. Trim and wash chicken. Place in airtight bag or marinater. Combine remaining ingredients and pour over chicken. Marinate for at least one hour. <br />
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2. Preheat oven to 350°. Transfer chicken and marinade to baking pan. Bake skin side up, basting once or twice, for one hour or until nicely browned.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com2tag:blogger.com,1999:blog-2113237857981963778.post-8784698655072342512015-12-29T07:26:00.000-05:002015-12-29T07:27:06.027-05:00Leek and Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfl7R2HmBTNimwZZ8u2XLoc0ELJp1-IfHiSQP_MIEjMcY3CJ97oJGYaqXWrs9Ax0etj9JyrXpDYc8IxpywjbBDJnLnFPFygjDpuZj0BAjl0f1HbvQTo1tqBqq_gYcPzArMhef5fD-kxc/s1600/Leek+and+Potato+Soup+Bowl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfl7R2HmBTNimwZZ8u2XLoc0ELJp1-IfHiSQP_MIEjMcY3CJ97oJGYaqXWrs9Ax0etj9JyrXpDYc8IxpywjbBDJnLnFPFygjDpuZj0BAjl0f1HbvQTo1tqBqq_gYcPzArMhef5fD-kxc/s320/Leek+and+Potato+Soup+Bowl.jpg" width="320" /></a></div>
Here is my version, and it's a darned good one, of a French classic. Leek and Potato Soup is a welcome and delicious break from heavier holiday fare, and it's fairly simple to make. The hardest part is cleaning the leeks, a task well worth the effort. Bon appetit!<br />
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LEEK AND POTATO SOUP</div>
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(Potage Parmentier)</div>
4 medium leeks, white parts and 1 inch of green<br />
4 Tbs. butter, divided<br />
4 medium potatoes, peeled and diced<br />
5 cups fat-free chicken broth, simmering<br />
1 Tbs. dry dill, or 2-3 Tbs. fresh chopped dill<br />
Salt and freshly ground white pepper to taste<br />
1 cup light cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18cICSctULPHrQbMzIdSe8fVpBcHPLFzWoI-LIZWCW4sihPQHO5CrvhhWX4GSwj2F4khvqZfYc9IWD1JDsp8g2VUUKCvbL0eCvQCQmRhtUdLdYO04d7FeiMeIwmBJxQ_tnGafY_CTa1A/s1600/Leeks.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18cICSctULPHrQbMzIdSe8fVpBcHPLFzWoI-LIZWCW4sihPQHO5CrvhhWX4GSwj2F4khvqZfYc9IWD1JDsp8g2VUUKCvbL0eCvQCQmRhtUdLdYO04d7FeiMeIwmBJxQ_tnGafY_CTa1A/s200/Leeks.jpg" width="153" /></a>1. Trim leeks, wash well, and roughly chop.<br />
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2. Melt 2 Tbs. of the butter in a large saucepan. Sauté leeks in butter over low heat until tender, about ten minutes.<br />
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3. Stir in potatoes. Add heated broth and 1 tsp. salt. Bring to a boil. Lower the heat and cook slowly, covered, until potatoes are tender, about 20 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFeqdCSU_kZTIxhuQ617AtWdKvK5eLZ3BpwVJjEpPnLBmdsbzOvM-MPfLaLWG9BEgIQEZTKZJW3brLKiIeYiJjcTNYrrmJST_RjinSPr7JwBjLccm3QFsDQU1jUct0a8rqY2kTofRYAc/s1600/Leek+and+Potato+Soup+Pot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFeqdCSU_kZTIxhuQ617AtWdKvK5eLZ3BpwVJjEpPnLBmdsbzOvM-MPfLaLWG9BEgIQEZTKZJW3brLKiIeYiJjcTNYrrmJST_RjinSPr7JwBjLccm3QFsDQU1jUct0a8rqY2kTofRYAc/s200/Leek+and+Potato+Soup+Pot.jpg" width="200" /></a><br />
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4. Let cool. Place in blender and purée until smooth. Return to saucepan.<br />
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5. Add cream, dill, white pepper, more salt if desired, and remaining butter. Reheat until simmering. Serve with crusty bread or <a href="http://kitchenexcursions.blogspot.com/2013/01/popovers.html"><u><span style="color: blue;">Popovers</span></u><span style="color: blue;"></span></a>. Serves 4-6.</div>
Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-74466145066839925082015-10-10T11:15:00.001-04:002021-06-20T07:40:38.062-04:00Herbed Rice Ring<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4GSvfUR9Lgo2ry8I9CljfE99SXP_pTw2tczLYsIVj82irbS9Nc0Xhgjs7Jm_4-KO2DQMfDteHoGr_J-McKrWJW735BrfqLxvD3rfbwMq52f_6ZS4K0dnCH7JVB0WicBTqxUT1LtXj60/s1600/Rice+Ring+Finished.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4GSvfUR9Lgo2ry8I9CljfE99SXP_pTw2tczLYsIVj82irbS9Nc0Xhgjs7Jm_4-KO2DQMfDteHoGr_J-McKrWJW735BrfqLxvD3rfbwMq52f_6ZS4K0dnCH7JVB0WicBTqxUT1LtXj60/s320/Rice+Ring+Finished.jpg" width="320" /></a>Warm weather is great for making rice rings, since many, like this Italian-inspired gem, do well served cold, and they’re a dramatic treat to present. I often dust off my metal rice mold, a ten-inch, 5½- cup treasure, to prepare this delicious and easy treat, usually as a side dish. It also makes a wonderful vegetarian main course by serving it with a spinach salad, crusty French bread, and grilled vegetables such as zucchini and/or eggplant. Either way, try topping off the meal with a French rosé.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBc6teZLPMSP7oDn139XROqvA_pmsLAaHeFhscXDMagZDM1rkcVFB0jUBWRV0mZO2BQNUFum0xjb5UzSP6LUhUsA4ThW4ODi35dK_8tLp0AoryouE7OYMDo9PjpNbBiucwwqgCD68E8pI/s1600/Rice+Mold.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBc6teZLPMSP7oDn139XROqvA_pmsLAaHeFhscXDMagZDM1rkcVFB0jUBWRV0mZO2BQNUFum0xjb5UzSP6LUhUsA4ThW4ODi35dK_8tLp0AoryouE7OYMDo9PjpNbBiucwwqgCD68E8pI/s200/Rice+Mold.jpg" width="200" /></a>This recipe would complement any number of barbecued meats or seafood. Turn it out on a bed of lettuce if you like, and fill the center with olives, fresh peas, edible flowers, whatever you prefer. I used fresh parsley and tiny tomatoes this time.</div>
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HERBED RICE RING</div>
1 cup carnaroli or other arborio type rice<br />
3 cups chicken or vegetable broth<br />
½ tsp. salt<br />
¼ cup olive oil<br />
3 Tbs. lemon juice<br />
2 tsps. dried mint<br />
1 cup fresh basil, roughly chopped<br />
½ cup fresh parsley, chopped<br />
1 bunch scallions, chopped<br />
Salt and white pepper to taste<br />
1 15-oz. can pink beans, rinsed well and drained<br />
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1. Bring broth to a boil. Add salt and rice. Simmer, covered, for 18 minutes. Transfer rice to strainer and rinse with cold water to cool. Drain well.<br />
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2. Blend next seven ingredients. Gently fold in beans, then rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_UXeqnlilSSIQuiFAnCgCyzo9bMp8bFwAzeFQ-ZyHm_yEbNpGMV0AWQBmtGneqc0StkC9QbWdgpOFiuxjqB40jyKw-M9TBqqWNFrNBCkt04sxFO_7vDQvdQDGmaSVzUTDhluzSg3NyA/s1600/Rice+in+Mold.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_UXeqnlilSSIQuiFAnCgCyzo9bMp8bFwAzeFQ-ZyHm_yEbNpGMV0AWQBmtGneqc0StkC9QbWdgpOFiuxjqB40jyKw-M9TBqqWNFrNBCkt04sxFO_7vDQvdQDGmaSVzUTDhluzSg3NyA/s200/Rice+in+Mold.jpg" width="200" /></a>3. Press mixture into rice mold. Turn onto serving plate and garnish as desired.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-19682619135781907712015-08-26T14:37:00.001-04:002015-08-26T14:41:26.203-04:00Balsamic Chicken with Garlic and Rosemary<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavvqwJozi_udd-TAlWIhrciC_GCdXtS6wWEUbRRYUng2Ge8zVahZss-q9djvhsHWk23cxqURHNHm5GVvR5nIfKzMumoK4_d46wNs6OF1_6dv1KlRmjYeE6Qtc4NyOAf4eg50Jl5Uhd3g/s1600/Balsamic+Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavvqwJozi_udd-TAlWIhrciC_GCdXtS6wWEUbRRYUng2Ge8zVahZss-q9djvhsHWk23cxqURHNHm5GVvR5nIfKzMumoK4_d46wNs6OF1_6dv1KlRmjYeE6Qtc4NyOAf4eg50Jl5Uhd3g/s320/Balsamic+Chicken.jpg" width="320" /></a></div>
<span id="goog_733190165"></span><span id="goog_733190166"></span>An evening of thunderstorms had us roasting chicken indoors, and this Italian-inspired recipe hit the spot. As much as I love bacon, I seldom eat it. When I do, it’s the delicious, natural, uncured, nitrate free kind my mother and grandmother cooked. And as my mother and grandmother did, I strain and save the bacon fat so I can make delicious meals like this one. This chicken can be served warm or at room temperature, and it’s a wonderful main dish for summer salads and side dishes.<br />
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BALSAMIC CHICKEN with GARLIC and ROSEMARY</div>
1 3½ - 5lb. whole chicken, halved, backbone removed<br />
¼ cup extra virgin olive oil, rosemary or unflavored<br />
1 cup dry white wine<br />
½ cup good quality balsamic vinegar<br />
Lots of peeled whole garlic cloves (halve if very large)<br />
Fresh rosemary sprigs<br />
¼ cup fresh lemon juice<br />
4 slices of pancetta, or 4 Tbs. bacon fat<br />
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1. Preheat oven to 375 . Drizzle roasting pan with olive oil, then stir in balsamic vinegar and wine.<br />
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2. Stir garlic cloves and rosemary sprigs into mixture.<br />
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3. Wash chicken well. Discard giblets (or save for another use). If you use them, insert pop-up timers into chicken breasts. Place chicken halves skin side up in roasting pan to coat bottom with mixture, the turn skin side down. Distribute garlic and rosemary evenly around chicken.<br />
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4. Bake for 45 minutes. Turn chicken skin side up. Baste with pan juices and sprinkle with lemon juice. Lay pancetta, if using, over chicken, or dot chicken with bacon fat. Cook another hour or so, basting once or twice, until chicken is well browned and timers pop up.<br />
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5. Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCfhZGvCLRsYqXBd2KwSgXWI7UUKz3oOLi-TyAJbc5rKN-sSz5m_U4GrqrdooPD85uW9-yzIxDxzDwJqGywylvA3ZE6XuHIq30yBKJ5NZlzFmX35oR0LOKYSC_LoyQdUI5i-KGWJ63fs/s1600/Balsamic+Chicken2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCfhZGvCLRsYqXBd2KwSgXWI7UUKz3oOLi-TyAJbc5rKN-sSz5m_U4GrqrdooPD85uW9-yzIxDxzDwJqGywylvA3ZE6XuHIq30yBKJ5NZlzFmX35oR0LOKYSC_LoyQdUI5i-KGWJ63fs/s320/Balsamic+Chicken2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Chicken with Garlic and Rosemary, Greek Bean Salad, and Steamed Broccoli</td></tr>
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Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-90440932824961307412015-07-29T14:10:00.000-04:002015-07-29T14:16:39.210-04:00Cucumber, Mint and Yogurt Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpV-w0h4vMmkw3wLMHqo-99moAzar-GuiEYS3oX2H0gwhQHN6pKnTDRh6CPHnv8u6paryuxuxt6RawjFcCNMqX7DZ1vKfCAAHcjfSB8VJFmaNCYi5WVU8RP100zgEAjlnN41O9mvBk8is/s1600/Cuke+Sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpV-w0h4vMmkw3wLMHqo-99moAzar-GuiEYS3oX2H0gwhQHN6pKnTDRh6CPHnv8u6paryuxuxt6RawjFcCNMqX7DZ1vKfCAAHcjfSB8VJFmaNCYi5WVU8RP100zgEAjlnN41O9mvBk8is/s320/Cuke+Sauce.jpg" width="320" /></a></div>
During the summer months, my late mother-in-law often made this refreshingly delicious and easy Middle Eastern sauce. I don't know exactly how she made it, but this recipe, my own version, is darn close. It's great with grilled meat, as a dip, or as a saucy side to any number of dishes. And don't be making fun of the ancient Tupperware. I have a whole set, a gift from my mother-in-law. Happy memories!<br />
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CUCUMBER, MINT and YOGURT SAUCE</div>
1 seedless English cucumber or 3-4 small seedless cucumbers, peeled<br />
2 cups plain low-fat yogurt<br />
2 medium garlic cloves, peeled and minced<br />
3-4 tsps. dried mint, crumbled fine<br />
1 tsp. olive oil<br />
½ tsp. sea salt<br />
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1. Finely dice the cucumber.<br />
2. In a medium bowl, combine all ingredients and blend well. Cover and refrigerate until chilled, about 1 hour.<br />
3. Garnish with fresh mint or parsley, if desired.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com1tag:blogger.com,1999:blog-2113237857981963778.post-15177172491521891892015-06-30T14:20:00.000-04:002015-06-30T14:20:36.621-04:00Poire William Marinade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRBujRPmbum9Ngx9tv_Ww9soGhjkyYkVlbAtkhin2_uTMrLf4fcwtZaaiqNRYc-XlrjJLCxgyvjpM_zwBEigfC9JmesnVj26e4-IDiUIk9cYM5obwXZ7Wlr3CCP1pmdt77obLWhH6420/s1600/Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRBujRPmbum9Ngx9tv_Ww9soGhjkyYkVlbAtkhin2_uTMrLf4fcwtZaaiqNRYc-XlrjJLCxgyvjpM_zwBEigfC9JmesnVj26e4-IDiUIk9cYM5obwXZ7Wlr3CCP1pmdt77obLWhH6420/s320/Salad.jpg" width="320" /></a></div>
Summer is here, and that means salads. We make one of our favorite main course salads with spinach and baby greens, sweet red grapes, pistachios and/or pine nuts, dried blueberries, Gorgonzola cheese, and grilled marinated chicken breasts.<br />
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Last night we marinated the chicken in my version of a concoction starring a Pear Brandy known as <a href="https://en.wikipedia.org/wiki/Poire_Williams"><u><span style="color: blue;">Poire William</span></u></a>. We used boneless chicken, but we’ve also used this versatile and delicious marinade on cut up chicken parts and pork tenderloin. The pears add just the right amount of sweetness, and the rest of the ingredients provide a perfect flavor combination for a cool meal on a warm summer day.<br />
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POIRE WILLIAM MARINADE</div>
1/2 cup white wine<br />
1/3 cup Poire William (Pear Brandy)<br />
1/4 cup lemon juice<br />
2 Tbs. low sodium soy sauce<br />
3 Tbs. olive oil<br />
1½ tsps. dried tarragon (or 1 Tbs. fresh chopped)<br />
2 ripe Bartlett pears, peeled, cored, and chopped<br />
(or a small can of unsweetened pears, drained)<br />
Fresh garlic cloves to taste<br />
1 large shallot<br />
Salt and fresh ground white pepper to taste<br />
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Combine all ingredients in blender or food processor until smooth. Marinate poultry or pork for at least one hour, and then grill as desired.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-54654832002790406402015-03-01T15:07:00.000-05:002017-01-26T10:16:21.931-05:00Kale Chowder with Sausage and Cannellini Beans<div class="separator" style="clear: both; text-align: left;">
<a href="http://2.bp.blogspot.com/-QRwVGeLzYI8/Tvsf03Ilb2I/AAAAAAAAAkA/rfjF0RxBe2k/s1600/Kale+Soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="269" src="https://2.bp.blogspot.com/-QRwVGeLzYI8/Tvsf03Ilb2I/AAAAAAAAAkA/rfjF0RxBe2k/s320/Kale+Soup.jpg" width="320" /></a>This hearty soup, loosely based on Portugal’s <a href="http://en.wikipedia.org/wiki/Caldo_verde">Caldo Verde</a>, is so delicious, you won’t believe it’s good for you. Kale is the star here, puréed to form a colorful base for cannellini beans and Italian sausage baked in red wine. I've made a vegetarian/vegan version omitting the sausage and substituting vegetable broth for the chicken broth. Scrumptious either way, and leftover soup, should you have any, freezes well.</div>
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KALE CHOWDER with SAUSAGE and CANNELLINI BEANS</div>
1½ lbs. Italian sausage (5-6 sausages)<br />
½ cup dry red wine<br />
¼ cup olive oil<br />
1 large Vidalia onion, chopped<br />
2-3 garlic cloves, minced<br />
4 medium Yukon gold potatoes, peeled and diced<br />
8 cups chicken broth<br />
1 large bunch kale or Swiss chard<br />
2 15-oz. cans cannellini beans, rinsed and drained<br />
Salt and freshly ground black pepper<br />
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1. Preheat oven to 350°. Prick sausages several times with sharp knife or fork. Place in a single layer in a baking pan just big enough to hold them and bake for 15 minutes. Turn and bake another 15 minutes. Drain fat and add red wine to pan. Turn sausage and bake another 15 minutes. Turn again and bake 15 minutes more. (Total baking time 1 hour.) Remove the sausages to a dish lined with paper towels and let cool.<br />
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2. Warm the broth in a sauce pan. Heat olive oil in a 6-8 quart soup pot over medium heat. Add onions and garlic and sauté about 5 minutes. Stir in potatoes and 1 tsp. salt. Cook 2 minutes. Add broth, bring to a boil, then simmer, covered, for 15 minutes.<br />
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3. Remove thick stems from greens. Wash greens, roughly chop, and add to soup pot. Cover and simmer another 45 minutes, until greens are tender.<br />
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4. Purée soup in batches in blender (or use an immersion blender) and return to pot. Stir in beans. Slice sausages into rings and add to pot. Simmer soup 15-20 minutes. Adjust seasoning to taste. Serves 8.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-84744571686192789432015-02-11T10:04:00.000-05:002015-02-11T10:04:41.925-05:00Chicken Marsala with Eggplant<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mCnEIKFNLKwl5KdtfF2VNZfwnjMO7bYEG1x6Dw0_vurHv6-CagQXhJTChnZCJosak0oNVqEtzsZ-aZquTqoT_DYPODKOfE6E3BUheLPpPxbD42Ij0_OZxGKnEtaJodSY5W_q1yJXb-4/s1600/P1040109_crop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mCnEIKFNLKwl5KdtfF2VNZfwnjMO7bYEG1x6Dw0_vurHv6-CagQXhJTChnZCJosak0oNVqEtzsZ-aZquTqoT_DYPODKOfE6E3BUheLPpPxbD42Ij0_OZxGKnEtaJodSY5W_q1yJXb-4/s320/P1040109_crop.jpg" height="216" width="320" /></a>This chicken has a few steps to it, but the delicious results are well worth the effort. Recipe doubles or triples easily, perfect for a dinner party, which is how we enjoyed it last night with salad and saffron risotto. <em>Buon appetito!</em></div>
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CHICKEN MARSALA with EGGPLANT</div>
1-2 baby eggplants (1-2 lbs.) skin on<br />
2 medium plum tomatoes<br />
3 lbs. chicken parts<br />
½ lb. lean bacon<br />
1 Tbs. unsalted butter<br />
1 stalk celery, finely chopped<br />
3-4 cloves garlic, minced<br />
1 tsp. dried thyme<br />
Salt and freshly ground black pepper<br />
½ cup Marsala wine<br />
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1. Cut eggplant into quarters, then into thick chunks. Sprinkle well with salt and let drain in colander for about an hour. Rinse and dry well with paper towels.<br />
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2. Bring a pan of water to a boil. Core tomatoes. Slice small crosses into each end. Dip in boiling water until skin begins to loosen, about 20 seconds. Remove from pan and peel. Cut tomatoes in half crosswise and squeeze seeds out. Chop tomatoes and reserve.<br />
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3. Fry bacon in deep frying pan until crisp. Remove bacon and drain on paper towels. Crumble bacon and reserve.<br />
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4. Remove all but 1 Tbs. bacon fat from pan. Add butter to bacon fat in pan. Brown chicken on all sides, in batches, if necessary, about 12 minutes. Remove chicken to baking pan (lined with foil, if desired.)<br />
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5. Add eggplant and celery to frying pan. Sauté about 5 minutes. Stir in tomatoes, garlic, bacon, thyme, salt and pepper. Add Marsala and heat through.<br />
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6. Pour eggplant mixture over chicken. Cover baking pan with foil and bake at 350° for 1 hour. Remove foil and brown chicken under broiler. Suggest serving with saffron risotto or baby roasted potatoes. Serves 4.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-87026506231104101232015-02-08T13:14:00.000-05:002017-04-28T13:11:41.903-04:00Lentil and Sweet Potato Soup<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryydYlhVoBzUG21mG0qQlfT7h5uTjEdxQyO_mk68v52h_paNdAXfrAseKAhZYjTv2TNyLCLoxDzTmXhL2RYXqy4KDAq_BzYWLcI4_o6FYAdGctTH-OgBD_UqPWYd9QB3UCyGmVAsIsN8/s1600/P1040116_crop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryydYlhVoBzUG21mG0qQlfT7h5uTjEdxQyO_mk68v52h_paNdAXfrAseKAhZYjTv2TNyLCLoxDzTmXhL2RYXqy4KDAq_BzYWLcI4_o6FYAdGctTH-OgBD_UqPWYd9QB3UCyGmVAsIsN8/s320/P1040116_crop.jpg" width="320" /></a>Delicious, colorful, and nourishing, this French-inspired soup is totally vegan, though adding a few slices of cooked sausage might better entice the carnivores. Using sweet potatoes instead of carrots gives the soup a unique flavor and adds a boost of Vitamin A.</div>
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LENTIL and SWEET POTATO SOUP</div>
2 Tbs. olive oil<br />
3-4 garlic cloves<br />
1 large sweet onion<br />
2-3 celery ribs<br />
1 leek, white part only, well washed and roughly chopped<br />
1 tsp. dried thyme<br />
2 Tbs. unbleached flour<br />
10 cups vegetable stock<br />
1 1/4 cups brown lentils<br />
2-3 bay leaves<br />
2 medium sweet potatoes (about 1 lb.), peeled and cubed<br />
1/3 cup arborio rice<br />
Salt and freshly ground black pepper<br />
Fresh chopped parsley<br />
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1. Heat oil in a large soup pot over medium heat. Chop vegetables in food processor and sauté until soft, about 10 minutes.<br />
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2. Sprinkle flour over vegetables and cook another 3 minutes. Remove pan from heat and gradually stir in stock.<br />
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3. Pick through lentils carefully and remove anything that isn’t a lentil. Add lentils, bay leaves, and 2 tsps. salt to soup pot. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.<br />
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4. Add sweet potatoes and rice. Cook another 20 minutes, or until sweet potatoes and rice are done. Discard bay leaves.<br />
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5. Pureé 2 cups of the soup in a blender or food processor and return to the pot. Heat through, add parsley, and serve with hearty bread. 4-6 filling servings.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-45106327290386954402015-01-15T15:16:00.001-05:002015-01-15T15:16:26.612-05:00Greek Roast Chicken<div class="separator" style="border-image: none; border: currentColor; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha66MjViocee84ah64LUoZTJNP_1A4XcRG6Xaj8qWLgFUc7dcgC86tjwLFvplLNCdFucZxSQ4Z0sRqzNQ0yhEuKxbsbRCuMOUMMieJCNml8tOZEntVyW6-FbbTgmVXJ_eG3G68mx-9Uq8/s1600/P1020249.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha66MjViocee84ah64LUoZTJNP_1A4XcRG6Xaj8qWLgFUc7dcgC86tjwLFvplLNCdFucZxSQ4Z0sRqzNQ0yhEuKxbsbRCuMOUMMieJCNml8tOZEntVyW6-FbbTgmVXJ_eG3G68mx-9Uq8/s200/P1020249.JPG" height="150" n4="true" width="200" /></a></div>
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A simple marinade, a complex flavor. This chicken is great in summer on a barbecue rotisserie. Right now, it's winter in New Hampshire, and a vertical roaster rack is preferable. If you don't have one of these wonderful little gems that leaves most of the fat in the pan, I suggest you acquire one at once! </div>
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GREEK ROAST CHICKEN</div>
1 4-6 lb. roasting chicken Several cloves of minced garlic<br />
¼ cup olive oil 1 tsp. dry oregano<br />
½ cup fresh lemon juice Salt and pepper to taste<br />
½ cup dry red wine <br />
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1. Wash the chicken and remove excess fat. If chicken doesn't already have a pop-up timer, insert one into the breast meat. Truss to keep the wings and legs from dangling.<br />
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2. Mix wine, salt, pepper, lemon juice, and oregano. Place chicken in a plastic zip bag and pour marinade over. Marinate at least 1 and up to 24 hours, turning occasionally.<br />
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3. Remove chicken from marinade. If using a rotisserie, set the chicken on a spit with a drip pan underneath. Roast 2 to 3 hours, until timer pops up, basting occasionally with the marinade mixture.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtuYBADYnv9ByM3hdorgki8_TzGESMUljeoVqdlwnUR32CCuJeK_kVbqL7KFnnB09QPmBYNPLJjDcCLZWfeMYjVvd3HpqJuy6Td9mZ57nV4pi9bQRKjIIInGZsax8d0ASNRKKZkUMuSI/s1600/P1020258.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtuYBADYnv9ByM3hdorgki8_TzGESMUljeoVqdlwnUR32CCuJeK_kVbqL7KFnnB09QPmBYNPLJjDcCLZWfeMYjVvd3HpqJuy6Td9mZ57nV4pi9bQRKjIIInGZsax8d0ASNRKKZkUMuSI/s200/P1020258.JPG" height="200" n4="true" width="192" /></a><br />
If using a vertical roaster, preheat oven to 450°. Line a roasting pan with aluminum foil for faster cleanup, if desired. Spray the vertical roaster with non-stick spray and set it in the pan. Position chicken on roaster neck up. Top with a small square of aluminum foil to keep the top of the chicken from burning. Pour marinade diluted with water into the pan. Roast chicken for twenty minutes. Reduce temperature to 350° and continue roasting for 2 to 3 hours, basting occasionally, until timer pops up.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-66374076791015338172014-07-11T13:41:00.000-04:002016-05-07T11:18:15.006-04:00Middle Eastern Roasted Beet Salad<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATWptErMf13IVj4qB1ow3kbkULMkXBxHvjl3ZsnjzXTIOkUBDoMxEMbEy5l9wTYZmA8QQWgQ30Wu3kfzZamTCo6RIJK8p_OTy5p1O3TcCLP1rEq-0Fbi_Baud0yXru5EyUZVjgZD-fPk/s1600/Beet+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATWptErMf13IVj4qB1ow3kbkULMkXBxHvjl3ZsnjzXTIOkUBDoMxEMbEy5l9wTYZmA8QQWgQ30Wu3kfzZamTCo6RIJK8p_OTy5p1O3TcCLP1rEq-0Fbi_Baud0yXru5EyUZVjgZD-fPk/s320/Beet+Salad.jpg" width="320" /></a>Colorful, refreshing, and nutritious, this salad is a perfect and easy addition to any warm weather menu. Be sure to try the <a href="http://kitchenexcursions.blogspot.com/2011/07/middle-eastern-zucchini-salad.html">Middle Eastern Zucchini Salad</a> too. Both are lovely!</div>
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MIDDLE EASTERN ROASTED BEET SALAD</div>
5-6 medium beets, (mix of gold, red, and pink if possible)<br />
2 cloves garlic, minced<br />
2 Tbs. fresh chopped cilantro<br />
¼ cup fresh chopped chives, or 2 Tbs. dried<br />
¼ cup olive oil<br />
¼ cup lemon juice<br />
¼ cup fresh chopped parsley<br />
Salt and pepper to taste<br />
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1. Wrap beets individually in aluminum foil. Bake on tray in 425° oven<br />
for 1-1¼ hours, until done. Let cool.<br />
<br />
2. Peel beets. Dice and place in mixing bowl.<br />
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3. Gently fold in remaining ingredients. Chill at least one hour before serving. Serves 4-6.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0tag:blogger.com,1999:blog-2113237857981963778.post-76165417971278607512014-06-18T09:22:00.000-04:002014-06-18T12:48:23.760-04:00White Bean and Tuna Salad<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MfBo9fFn8XHI-rhxwGZyWSnHCsEiWm8YpCwbdGb3YwyOgyGJhFEYkUYxfg501r4n7nnplpt8ek-GnQ0qfL713p-MXnzFf-Hvn_rdu-fnnhXqLwZK9Zyj5pUGnTSi7Do7yVBHMPy-BdA/s1600/Tuna+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MfBo9fFn8XHI-rhxwGZyWSnHCsEiWm8YpCwbdGb3YwyOgyGJhFEYkUYxfg501r4n7nnplpt8ek-GnQ0qfL713p-MXnzFf-Hvn_rdu-fnnhXqLwZK9Zyj5pUGnTSi7Do7yVBHMPy-BdA/s320/Tuna+Salad.jpg" height="283" width="320" /></a></div>
This quick and easy salad, a warm weather favorite at my house, is perfect for either lunch or supper on a busy spring day. It whips up fast and is guilt-free and nutritious, as well as delicious. What more could a good cook want? <br />
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Some crusty bread and a glass of crisp white wine, perhaps, and maybe a small plate of salad greens. The accompaniments are entirely up to you. Enjoy!<br />
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WHITE BEAN and TUNA SALAD</div>
6 Tbs. olive oil<br />
2 Tbs. good quality balsamic vinegar<br />
2-3 garlic cloves, minced<br />
1 bunch scallions, white parts chopped, green stems sliced<br />
Salt and freshly ground white pepper to taste<br />
2 15-oz. cans cannellini beans, rinsed and drained<br />
3 6-oz. cans solid white tuna packed in water, drained and flaked <br />
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Mix olive oil, balsamic vinegar, garlic, chopped scallions, and salt and pepper in a large bowl. Fold in tuna and beans. Refrigerate for an hour or so to chill. Garnish with sliced scallion stems. Serve over lettuce, if desired, or serve a small green salad and crusty Italian bread on the side. 4 servings.Pat McDermotthttp://www.blogger.com/profile/17969402820726235963noreply@blogger.com0