Archives for April, 2008
8 roaster boneless thigh cutlets
Salt and ground pepper to taste
4 tablespoons butter or margarine, divided
2 tablespoons chopped onion
3/4 teaspoon minced, fresh rosemary or sage, or 1/4 teaspoon dried
2 ounces chopped prosciutto or ham
1 cup cooked rice
4 tablespoons grated Parmesan cheese
1/2 cup (2-ounces) grated or diced Italian fontina or mozzarella cheese
2 tablespoons olive oil
1 cup chicken or beef broth
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon minced, fresh parsley
Trim off and discard any fat and sprinkle chicken with salt and pepper. Place between 2 moistened pieces of plastic wrap; pound until about 1/4 inch thick.
In large heavy, oven-proof skillet over medium heat, melt 2 tablespoons butter. Add onion and 1/8 teaspoon rosemary; cook, stirring occasionally, 2 to 3 minutes, until tender but not brown. Stir in prosciutto; cook 1 minute longer.
In small bowl, combine onion mixture, rice, and cheeses; season with salt and pepper to taste. Place 1 heaping tablespoon rice stuffing 1 inch from end of each pounded thigh. Roll up thighs into neat "packages", folding edges in over stuffing; tie packages with kitchen string.
In same skillet over medium heat, melt remaining butter with oil. Cook Rice Birds in butter-oil on all sides until lightly browned, about 8 to 10 minutes. Cover skillet and simmer 35 minutes. Transfer "birds" to serving platter; cut strings and keep warm.
Add broth, wine, and remaining rosemary to skillet, scraping bottom to incorporate any browned bits. Stir in cream; cook over medium-high heat until sauce is thick enough to lightly coat the back of a spoon. Return birds and any juices to skillet; cover with sauce and cook briefly just until heated through.
Arrange Rice Birds and sauce on serving platter and sprinkle with parsley.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
Perfect lettuce glows. I don't know a better way of describing it. Unfortunately, the glow doesn't last long. From the minute lettuce is picked, you're in a race against time and the elements. Tick, it is getting smashed by your other groceries. Tock, it's starting to wilt. Great lettuce emanates a color and vibrancy that makes you believe it is still alive. Chances are, by the time you encounter lettuce in your local grocery store the glow has long since faded. I hate to be too snobby, but you really have to go to the farmers' market to seek it out.
Once you get in the habit of enjoying salads made from just-picked baby lettuce, it becomes increasingly difficult (if not impossible) to reach for those bags of pre-washed lettuce or spinach. While not much of a recipe, I thought I'd share a simple spring salad I threw together for lunch the other day - peppered with black olives, oranges, and walnuts. My hope is that it might encourage you to seek out (or grow your own) perfect lettuce this year. I just planted a bunch of lettuce on my back patio, but I'll save that story for a separate post.
A few tips:
- Good shopping is the key to making a memorable salad. Buy the freshest lettuce you can find and completely baby it. Bruised lettuce is bad lettuce.
- Wash and dry your lettuce as soon as you get it home, this way you'll have it at the ready for days to come. I use a salad spinner to wash AND dry my lettuce. Place the lettuce in the basket of a salad spinner. Place the basket of lettuce in the bigger outer bowl and fill the entire thing with cold water. Gently swish the leaves around to loosen up any dirt or grit. Drain off the water by lifting the basket out and dumping out the dirty water. Repeat once or twice more. Now spin the lettuce dry. Place in a bag in your refrigerator until ready to use.
- Don't cram your lettuce into the bag. Let it have some space. Think of your bags of lettuce as pillows - you don't want all the lettuce smashed together. Instead, aim to have it fluffed and even throughout its storage bag.
- Resist the urge to drown your salad, and keep in mind that you can always add, but never take away dressing. And I know you've heard it before, but it's important enough that I'll say it again - dress your salad just before you are going to serve it. Right that moment. Not five or ten or (god-forbid) twenty minutes ahead of time.
Continue reading A Simple Spring Salad...
Perfect lettuce glows. I don't know a better way of describing it. Unfortunately, the glow doesn't last long. From the minute lettuce is picked, you're in a race against time and the elements. Tick, it is getting smashed by your other groceries. Tock, it's starting to wilt. Great lettuce emanates a color and vibrancy that makes you believe it is still alive. Chances are, by the time you encounter lettuce in your local grocery store the glow has long since faded. I hate to be too snobby, but you really have to go to the farmers' market to seek it out.
Once you get in the habit of enjoying salads made from just-picked baby lettuce, it becomes increasingly difficult (if not impossible) to reach for those bags of pre-washed lettuce or spinach. While not much of a recipe, I thought I'd share a simple spring salad I threw together for lunch the other day - peppered with black olives, oranges, and walnuts. My hope is that it might encourage you to seek out (or grow your own) perfect lettuce this year. I just planted a bunch of lettuce on my back patio, but I'll save that story for a separate post.
A few tips:
- Good shopping is the key to making a memorable salad. Buy the freshest lettuce you can find and completely baby it. Bruised lettuce is bad lettuce.
- Wash and dry your lettuce as soon as you get it home, this way you'll have it at the ready for days to come. I use a salad spinner to wash AND dry my lettuce. Place the lettuce in the basket of a salad spinner. Place the basket of lettuce in the bigger outer bowl and fill the entire thing with cold water. Gently swish the leaves around to loosen up any dirt or grit. Drain off the water by lifting the basket out and dumping out the dirty water. Repeat once or twice more. Now spin the lettuce dry. Place in a bag in your refrigerator until ready to use.
- Don't cram your lettuce into the bag. Let it have some space. Think of your bags of lettuce as pillows - you don't want all the lettuce smashed together. Instead, aim to have it fluffed and even throughout its storage bag.
- Resist the urge to drown your salad, and keep in mind that you can always add, but never take away dressing. And I know you've heard it before, but it's important enough that I'll say it again - dress your salad just before you are going to serve it. Right that moment. Not five or ten or (god-forbid) twenty minutes ahead of time.
Continue reading A Simple Spring Salad...Chop a half pound of fat chicken
livers in small pieces and put them in a frying pan, with two finely
chopped shallots, two ounces of fat ham, also chopped thyme, grated
nutmeg, pepper, salt and a small lump of butter. Toss it about over the
fire until partly cooked. Then take it off and leave it until cold.
Pound in a mortar, then it is ready to use.
Ideas Blog
There are no woman does not like to wear beautiful clothing, right? I am sure every woman would love to put on a beautiful dress to attract people. I am one of the women who love to wear beautiful clothing and I am quite interesting on fashion trend as will. If possible I want to buy all those trend fashion. Online search of clothing for women has become one of my activities when I am free. I have to keep myself up to date and follow trend.
I never worry I could not find a beautiful clothing although I has no slim body. I could easily find many beautiful plus-size clothing by a search. Shopping search engine likes ShopWIki even make my shopping become most easy because I could compare the deals from different stores at the same times. Shopping for beautiful clothing with cheaper price is always my first hobby. 
Food.It brings us strength and brings us together. It is, in it's way, the one true elixir.
With a bit of free time on my hands I made this dish for Barbara and the A Taste of Yellow LiveSTRONG event. (Which actually asked us to incorporate a Lance Armstrong Foundation Yellow bracelet in to the photo, but I didn't have one.)
It is complex, as life is, and delicious as life should always be.
Try it my peaches, and taste the joy.
4 yellow tomatoes
1/4 cup minced parsley
grapeseed oil
Zest of one Meyer lemon
salt
2 yellow bell peppers
1 clove garlic
4 each dried apricot
white pepper
white wine vinegar
1 Meyer lemon
2 tablespoons butter
pinch of sugar
1 pound white asparagus
2 tablespoons butter
salt
4 six ounce pieces of halibut
2 tablespoons grapeseed oil
2 tablespoons curry powder
black pepper
salt
Prepare a large bowl of ice water.
Bring a small pot of salted water to a boil. Using a small knife, make an “x” on the bottom of the tomatoes and core the stem from the other end. Blanch the tomatoes in the boiling water until the skin is just beginning to curl (about 45 seconds) and remove to the ice water bath to stop the cooking. Drain and peel. Slice in to the tomato vertically and follow around to cut out the seeds and core, then lay the flesh out flat and dice small. Toss this with the minced parsley and grapeseed oil. Do not season with salt until you are ready to plate.
Roast the yellow bell peppers over an open flame until charred on all sides. Place in a bowl and cover with plastic wrap to steam. After five minutes, rub off the charred skin and remove the stem and seeds.
Meanwhile, in a (very) small sauce pan, simmer the garlic and apricots in a small amount of water (just enough to cover the bottom of the pot.) until the apricots are soft and the water evaporates.
Puree the bell pepper, garlic and apricots in a small food processor. Taste and add white pepper, white wine vinegar and lemon juice to taste. Strain through a fine-mesh strainer and set aside.
To make the asparagus. Trim the very ends and peel the stems all the way to the tips (leaving the tips in tact.) add to a sauté pan in a single layer and add just enough water to cover half way. Add the butter and salt and simmer until the water has evaporated and the asparagus is cooked through (with white asparagus you want it cooked all the way.)
Meanwhile, season the presentation side of the fish with the curry, pepper and salt. Heat the grapeseed oil in a small skillet and sear the fish, turning once, until cooked through.
To plate. Drizzle some of the yellow pepper coulis onto a large plate. Lay out the asparagus, then top with the fish and the tomato concasse. Season with salt and serve.
© 2008 Fresh Approach Cooking
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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.
Concasse - Applying to raw or cooked tomatoes: Peeled, seeded and diced.
Human epidemiologic studies have suggested that eating cruciferous vegetables like broccoli is associated with reduced risk for bladder cancer. - Today's Senior
LiveSTRONG with A Taste Of Yellow has been accepted by the Lance Armstrong Foundation as an official LiveSTRONG Day event.
We're looking for a smart, confident, articulate, and professional sales person to sell online advertising for our popular food and wine website, www.benjaminchristie.com
- High Commission Structure
- Part time role with flexible hours – work at home
- Can be located anywhere in Australia
- Stay at home mums encouraged to apply
- Suited to advertising sub-contractor
- Telecommute with realistic targets
The site offers a wide range of advertising choices from standard online display advertising to product placement, sponsorship and recipe development. From June this year we shall be selling online advertising for other sites as well.
The role is suited to a subcontractor who already sells advertising inventory for websites or for a stay at home mum who wants to re-enter the work force in a part-time role and is seeking a position with flexible hours. Of course anyone with experience and enthusiasm for selling online advertising will also be considered.
You’ll have previous experience in some sort of advertising or media sales and have a basic understanding of how internet advertising is sold. You must be able to cold call and create relationships with marketing and advertising executives. Sales are not restricted to just food and wine companies, with other industries such as financial, travel and automotive likely targets.
We already have a database of some 300 companies to begin contacting, so there are leads a plenty.
Ideally you’ll have;
- a passion for food and wine
- an understanding of online advertising
- a creative, intelligent and consultative approach to sales
- experience writing pitch emails and quickly finalising sales
- the ability to work unsupervised
- excellent verbal and written communication skills
- your own computer and internet connection
- experience in Microsoft Office (especially Outlook, Excel, Word, and PowerPoint)
The position is commission based, however a base / retainer could be negotiated after an initial trial period.
If you think you've got what it takes, apply here.
Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread.
Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.
