2day's recipes: A few to chose from for your sweetheart dinner

I thought I would post a few recipes to inspire a Valentine's dinner menu. 
Enjoy your special day!

Asian Pear and Arugula Salad with Goat Cheese

This simple salad has a perfect mix of bitter (arugula), sweet (Asian pear), tangy (lemon dressing) and crunchy (pumpkin seeds). Try it with green apples or Bosc pears if Asian pears are hard to find.

Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon chopped thyme
Salt and freshly ground pepper
5 ounces baby arugula
3 Asian pears or whatever pear you can find (1 1/2 pounds)—peeled, cored and very thinly sliced on a mandoli
1/2 cup salted roasted pumpkin seeds or any favorite nut
3 ounces fresh goat cheese crumbled
Sea salt

Instructions
1.In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper.

2.In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt and serve right away.

Make Ahead
The salad dressing can be refrigerated overnight.
Yields: 10 Servings

Bay Scallop Chowder with Sweet Cream and Leeks

The sweet flavors of cream mingle with fresh seafood to create a soup that's worth savoring.

Ingredients
3/4 pound white potatoes peeled and diced
3 tablespoons butter
2 cups thinly sliced leeks (white and pale green portions)
1/2 cup white wine
1 bottle (8 ounces) clam broth
2 pints heavy cream or 3 cups cream and 1 cup milk
2 pounds bay scallops or sea scallops cut in half horizontally
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon paprika
8 sprigs dill

Instructions
In a medium saucepan, cover potatoes with salted water and bring to a boil. Boil 3 minutes. Drain and set aside.

In a large saucepan, melt butter over medium-low heat. Add leeks and cook 3 minutes, until softened. Add wine and clam broth. Increase heat to medium-high; boil 10 minutes or until mixture is reduced by half. Add cream, reduce heat to low, and simmer 15 minutes, stirring occasionally.

Add potatoes and simmer 7 minutes. Add scallops and simmer 3 minutes (5 to 6 minutes for sea scallops), just until opaque (do not boil). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley, paprika and a sprig of dill.
Yields: 8 Servings

Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries (you could sub cranberries if you like them better than cherries)


Ingredients
Marinade:
2 ounces red wine vinegar
3 ounces apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon dry mustard
4 teaspoons honey
7 ounces olive oil
8 chicken breasts boneless and skinless
Salt and freshly ground black pepper
3 medium Fuji apples
1 ounce unsalted butter
6 1/2 ounces fontina cheese shredded
6 1/2 ounces dried bing cherries roughly chopped

Instructions
For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.

Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.

For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.

For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix – cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.

Yields: 8 Servings

Lasagne Ligure

Vegetarian Dish

Ingredients
Arugula pesto:
1 clove garlic minced
1/4 teaspoon salt
1 pinch black pepper
1/4 cup toasted pinenuts
2 cups packed arugula
1/4 cup parmesan cheese grated
2 cups extra virgin olive oil

Squash puree:
1 butternut squash deseeded and cut in half
2 tablespoon honey
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1 pinch black pepper
1/2 cup water

Caramelized onions:
2 onions, sliced thin
1 tablespoons butter
1 tablespoons extra virgin olive oil
1 teaspoons salt
1 pinch black pepper

Sauteeed mushrooms:
1 lb. oyster mushrooms washed and sliced thin.
1 lb. cremini mushrooms washed and sliced thin.
1/2 teaspoon salt
1 pinch black pepper
1/4 cup extra virgin olive oil
1/4 teaspoons garlic minced
Lasange:
3 cooked fresh pasta sheets ( approx. 8 x 10 inches)
1 lb. crescenza cheese
1 lb. fresh mozzarella cut into slices

Instructions
1. Start by preparing the arugula pesto. Combine garlic and pine nuts in food processor with salt and pepper and pulse until well chopped. Add arugula leaves and pulse until well chopped. Add cheese and oil and pulse again until well blended. Pesto should be thick and creamy.

2. Preheat the oven to 350 degrees F. for the squash puree. Toss squash with honey, salt, pepper, olive oil and roast face down on cookie sheet in oven. Roast for 1 hour or until very soft. Remove and cool to room temperature. Remove skin from squash and reserve pan drippings.

3. In food processor, combine squash, water and pan drippings and blend until smooth.

4. Time for the carmelized onions. In sauté pan over medium heat cook onions in butter and oil with salt and pepper. Cook until onions are golden brown.

5. Sauté the mushrooms, In sauté pan over high heat, add oil. Add mushrooms and garlic and salt and pepper and cook, stirring constantly. Cool on baking sheet.

6. Assembling the lasagne carefully: In a 1 inch deep baking pan, grease pan with olive oil. Lay one layer of pasta, cover layer with a half of squash puree, then half of onions, then half of mushrooms, then a third of pesto, then 4 oz. crescenza cheese and four ounces mozzarella.

7. Add layer of pasta and repeat. Top final layer with rest of pesto, mozzarella and crescenza cheese. Bake in oven until hot, about 15 minutes.

8. Garnish with fresh arugula tossed with lemon juice and olive oil.

Enjoy!

Yields: 6 Servings
from Chef Tom Fosnot

Maple Black Peppercorn Filet Mignon on Anson Mills Jalapeno Grits and Chili

One note - you will need to surf the web for the Chili Aioli recipe or just an Aioli recipe and add a bit of chili to it.  Also the Jalapeno Grit recipe - I would keep it simple - normal grits and add jalapeno cheese to grits.

Ingredients
1 cup Maple Syrup
2 tbsp. Fresh Cracked Black Pepper
2 cloves Garlic peeled and finely chopped
1 large Shallot peeled and finely chopped
1 tsp. Fresh Sage finely chopped
1 tsp. Fresh Thyme finely chopped
1 tsp. Red Pepper Flakes
2 lb. Beef Filet trimmed of all fat and silver skin center-cut
Salt to taste
2 tbsp. Vegetable Oil
Jalapeno Grits
Chili Aioli
4 sprigs fresh cilantro

Instructions
In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and red pepper flakes. Stir to combine and pour over the beef filets. Allow the beef filets to soak in this liquid for a minimum of 24 hours. Remove the beef filet from the maple mixture and cut into 8 ounce filets.

Season each filet with salt.

Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay beef filets in skillet and brown for 5 minutes. Turn and brown for an additional 3-5 minutes or until desired degree of doneness is reached.

On 4 warm plates, place evenly, 1cup Jalapeno Grits in the center of the plate and a tablespoon of Smoked Chili Aioli.

Yields: 4 Servings

From: Chef Dean Fearing

2day's recipe: Hot Chocolate Fudge Cakes

Since Valentine's Day is around the corner, I thought I would post a few recipes for you to enjoy with your favorite person.  Today - a dessert...  Enjoy :-)

Hot Chocolate Fudge Cakes

These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead.

3.4 ounces all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
2 tablespoons powdered sugar



1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

3. Preheat oven to 350°.

4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.


Yield: 10 servings (serving size: 1 cake)

CALORIES 260 (28% from fat); FAT 8.2g (sat 4.5g,mono 2.3g,poly 0.2g); IRON 2.3mg; CHOLESTEROL 12mg; CALCIUM 63mg; CARBOHYDRATE 43.9g; SODIUM 189mg; PROTEIN 5.1g; FIBER 1.8g

Cooking Light, DECEMBER 2008

2day's recipe: Unbelievable Spinach Calzones

Enjoy :-)

Unbelievable Spinach Calzones

"Delicious, satisfying, and very easy to make. Kids will even eat spinach this way! We serve them with warmed spaghetti sauce to dip them in and a salad. Yum!"

Ingredients
1 (15 ounce) container ricotta cheese
2 eggs
2 tablespoons dried Italian seasoning
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach thawed and squeezed dry
salt and pepper to taste
1 (32 ounce) package frozen white bread dough thawed


Instructions
Preheat the oven to 400 degrees F (200 degrees C).

In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.

Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.

Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

2day's recipe: Baked French Toast Casserole with Maple Syrup

How about a breakfast dish for today?  It's sleeting and raining here which makes me want to go back to bed and get up to the nice smell of this French toast casserole.  But, that is just a daydream.  There is lots of work that must be done!  Enjoy the dish and your weekend!

Baked French Toast Casserole with Maple Syrup

Yields: 6 Servings

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping
Maple syrup

Instructions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

2days recipe: Apple Lemon Chicken with Cordon Bleu Potatoes

Today is all about doing something different. Give this recipe a try.  Enjoy :-)

Apple Lemon Chicken with Cordon Bleu Potatoes

This meal is delicious enough for a Sunday supper but simple enough for a weeknight.
Yields: 4 Servings

Ingredients
1 cup chicken stock
2 cups heavy cream
4 cloves garlic (3 cloves cracked and peeled, 1 clove grated or finely chopped),
A few grates fresh nutmeg
Salt and ground black pepper
3 pounds russet potatoes peeled and cut into rounds 1/4-inch thick
2 cups grated Gruyere cheese
1/2 pound deli ham such as black forest or rosemary, thinly sliced then chopped
1 1/2 cups apple juice or cider
3 tablespoons light brown sugar
6 thyme sprigs
1 lemon, thinly sliced and seeds removed
1 large chicken (about 5 pounds), cut into 8 pieces or use all white meat or all dark meat
EVOO – Extra Virgin Olive Oil


Instructions
Preheat oven to 400ºF.

In a bowl, combine the chicken stock, heavy cream, grated garlic, nutmeg, salt and pepper.

Arrange half of the potatoes in the bottom of a casserole dish and spread them out in an even layer. Pour half of the cream mixture over the potatoes and sprinkle half of the ham and half of the cheese. Top that layer with the reaming potatoes (you can arrange the top layer decoratively if you are in the mood). Pour the remaining cream mixture over them and sprinkle with the remaining ham and then the cheese.

Cover the dish with foil, place the baking dish on a baking sheet (it's likely to boil over a bit while in the oven and this will save you from a big oven cleaning), and transfer it to the oven. Bake the dish until the potatoes feel tender when a paring knife is inserted into the center of the dish, about 45 minutes. Remove the foil from the pan and let it keep baking to brown the cheese on top, about 15 minutes. Remove from the oven and let the potatoes rest 5-10 minutes before serving.

While the potatoes are cooking, in a small sauce pan over medium-high heat, bring the apple juice, brown sugar, thyme, cracked garlic cloves and lemon slices up to a bubble. Continue to simmer until it has reduced to about 3/4 of a cup.

While the apple juice is cooking, season the chicken pieces with some salt and pepper and drizzle with a little EVOO. Transfer the chicken to a baking dish and pour the reduced apple juice over all the chicken. Transfer to the oven and roast for 35-40 minutes, until brown and a thermometer reads 165ºF. Serve the chicken with a scoop of the potatoes alongside.

2day's recipe: CrockPot Beef And Black Bean Stew

Back from vacation and ready to join the real world again, even though there is snow on the ground and its making it difficult to go past our deck, much less back into the real world again.  I think with all the snow and cold weather a beef stew would hit the spot and warm the toes.  Here is a different beef stew that you may like.  I would serve it with some cheddar and jalapeno cornbread!  Don't forget to add cream corn in the cornbread!  To finish the whole meal drink a nice Mexican beer with your stew.  Enjoy :-)

Beef And Black Bean Stew 

Yields: 6 Servings
Ingredients
2 pounds ground beef
2 large garlic cloves minced
1 medium onion chopped
1 can tomatoes - (large can) chopped
1 cup picante sauce
1 teaspoon ground cumin
Salt to taste
Freshly-ground black pepper to taste
1 can Mexicorn - (abt 11 oz) drained
1 can black beans - (15 oz) rinsed , drained
1 bunch green onions with 3 thinly sliced
1 tablespoon chopped fresh cilantro or
flat-leaf parsley (optional)

Instructions
In a large skillet, brown beef with garlic and onion; drain and transfer to the crockpot. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans.

Cook on LOW 6 to 8 hours or on HIGH for 3 to 4 hours. Add green onions and cilantro or parsley, if using, during the last hour of cooking.


Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.