March Recipes - KPTV - FOX 12

March Recipes

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Lemon Curd

Zest and juice of three lemons
2 cups granulated sugar
7 tablespoons cornstarch
12 egg yolks beaten
¾ cups butter (cut into pieces)

  • Beat egg yolks in a bowl and set aside.
  • Zest all three lemons into a saucepan.
  • Squeeze the juice from all three lemons into the saucepan.
  • Add sugar and cornstarch to the juice and zest and cook over medium heat until mixture comes to a boil.
    (be careful not to scorch)
  • Pour about half of the hot mixture into the egg yolks in a thin stream to temper.
  • Return egg mixture to pan and cook together until slightly thickened.
  • Pour into a bowl and add butter pieces, stir until butter is melted and refrigerate.
  • Serve on cake, cookies with ice cream or on a spoon!

 


 

Orange Dreams
(recipe can also be made with lemons instead of oranges)

Ingredients:

  • 1/2 cup of unsalted butter
  • 1 cup of sugar
  • 1 egg
  • 1/2 cup of sour cream
  • 1/2 tsp. of vanilla extract
  • 1/2 tsp. of baking soda
  • 1 tsp. of baking powder
  • 1/2 tsp of salt
  • 6 tbl. of orange juice concentrate
  • 2 1/2 cups of flour
  • 1 tbl. of orange zest

Directions:

  • In a mixer, combine butter and sugar and cream on a medium speed for 5 minutes.
  • Add in sour cream, eggs, vanilla, baking soda, baking powder, salt, and orange concentrate, and mix until combined.
  • Add in flour and zest and mix again until fully combined and smooth.
  • Scoop and bake at 350 degrees until tops of cookies are no longer soft.
  • Remove, let cool, and add glaze

Ingredients for Glaze:

  • 1 1/2 cup of powdered sugar
  • 2 tbl. melted butter
  • 1/4 cup of orange juice concentrate
  • 1 tsp. of orange zest
  • 1 tsp. of vanilla extract

Directions for Glaze:

  • Combine all ingredients well in a bowl and drizzle spoonfuls over cookies. The entire tops of the cookies should be covered!

 


 

Potato, Spinach and Leek Enchiladas
Vegetarian Entrees – Oba!

Ingredients: Yield: 1 serving
Potato Enchiladas (recipe follows) 3 each
Cilantro Crema (recipe follows) 3 fl. Oz.
Salsa Cruda (see recipe) 3Tbsp.
Toasted Pine Nuts 1 Tbsp.
Cilantro – chopped 1 Tbsp.
Aleppo Pepper 1/2 tsp

 

Potato enchilada filling Ingredients: Yield: 2 lbs, enough for 16 enchiladas
Fingerling Potatoes –cut in ½ and sliced 1/3", roasted 1 lb.
Red Bell Peppers – roasted, peeled and seeded ¼ cup
Yellow Bell Peppers – roasted, peeled and seeded ¼ cup
Poblano Chilies – roasted, peeled and seeded ¼ cup
Baby Spinach – rough chopped ½ cup
Chipotle Puree 1 tsp.
White Onions – grilled and diced 1/3 cup
Cilantro – chopped 3 Tbsp.
Leeks – white part only, sautéed and chopped 1 each
Tomatoes – blackened and chopped 1-2 each
Tabasco To taste
Salt and pepper To taste

Procedures:

Process all ingredients separately and then toss together. Store refrigerated until needed.

Enchilada Ingredients: Yield:1 each
White Corn Tortilla – softened in oil 1 each
Potato Filling (see above) 2 oz. Wt. (about 3 Tbsp.)

 

Cilantro crema Ingredients:  
Olive Oil ¼ cup
Sliced White Onions 2 medium onions
Minced Garlic 4 tsp.
White Wine 1 cup
Flour ¾ cup
Vegetable Stock 1 qt.
Whipping Cream 1 qt.
Nutmeg Pinch
Pepperjack cheese – grated As needed for flavor and thickness, about 4 oz.

Procedures:

  1. Sweat the onions and garlic until tender with the olive oil, making sure not to color the sides of the pan.
  2. Deglaze with the white wine and reduce until almost dry.
  3. Stir in the flour a little at a time allowing the flour to be absorbed with out clumping.
  4. Slowly stir in the vegetable stock evenly dissolving the mixture
  5. Add the cream and bring to a simmer, stirring occasionally
  6. Let simmer slowly for 45 minutes to 1 hour, until reduced by 25%. Strain the sauce.
  7. Add pepperjack and stir until the cheese is melted in the sauce.

Preparation:

  1. Soften three white corn tortillas in hot oil. Place a #24 scoop (2 oz. wt.) of filling mixture in the middle of each tortilla and spread out to the ends. Roll up the filling to form the enchiladas.
  2. Place the enchiladas on a sheet pan in a preheated 350º oven for 5 minutes or until heated thoroughly.
  3. Top the enchiladas with the crema, garnish with the cilantro, Aleppo pepper, pine nuts and the salsa. Garnish with the cilantro sprigs. Serve immediately.

 


 

Chocolate Pots de Creme
(Serves 6)

Ingredients:
- 1 6oz. package of semi sweet chocolate chips
- 1 egg
- 1 tsp. of pure vanilla extract
- 1 tbl. of creme de cacao liqueur
- 1 cup of heavy whipping cream

Directions:
- In a blender combine the first 4 ingredients
- Heat heavy whipping cream until just boiling
- With the blender running, slowly add the hot cream, blend well. (The hot cream will cook the egg)
- Pour the mixture into small ramekins, cover with plastic wrap, and refrigerate for 6-8 hours
- Top with fresh berries of your choice, and serve!

 


 

Brazilian Black Bean Feijoada

8 oz. Plum Tomatoes (about 2, depending on size)
2 cloves garlic, peeled
5 tsp. Olive Oil
1 ½ Dried guajillo chilies, stem and seeds removed
¼ tsp. Cumin
¼ tsp. Honey
½ each Large white onion, diced ¼"
½ each Red pepper, diced ¼"
1 large Jalapeno pepper, minced, seeds removed
1 Tbsp. Bacon fat (or oil)
½ lb. Black beans, soaked
6 oz. Smoked ham, diced ¼"
6 oz. Linguica sausage or smoked sausage, quartered and sliced ¼"
3 cup Chicken broth
½ tsp. Mexican Oregano
1 tsp. Chili Powder
To Taste Cayenne pepper
To Taste Salt and Black Pepper

Preheat the oven to 375º. Cut tomatoes in half and lay on a sheet pan lined with foil Place the garlic cloves on the pan with the tomatoes and drizzle with the olive oil. Season with salt and pepper, and roast until tomatoes begin to shrivel and collapse, about 30 minutes. Allow to cool, then separate the skins from the tomatoes. Meanwhile, soak the guajillo chilies in warm water to soften. Drain the water and puree in a blender with the roasted tomato, garlic, cumin and honey.
In a wide bottomed pan, sauté the onions and peppers in the fat. Add the beans, ham, sausage, tomato-chile puree, chicken stock and spices. Bring to a boil and simmer until the beans are tender and the sauce is reduced until thick and clinging to the beans, about 40 minutes to an hour.

Serve the bean ragout with some steamed jasmine rice, roasted pork loin or tenderloin or pork chop, and garnish with the orange-chili salad (recipe follows)

Orange Chile Salad

1 ½ oranges, peeled and cut into segments
½ each red pepper, sliced thin
½ each yellow pepper, sliced thin
½ each Poblano pepper, sliced thin
1 each Jalapeno pepper, seeded and sliced thin
½ each Red Onion, sliced thin
¼ cup Orange Juice
2 Tbsp. Lime Juice

Combine all ingredients and keep refrigerated until needed

 


 

Pan-Fried Bacon and Ricotta Cakes

· Serves: 6
· 3 cups whole milk ricotta cheese
· 2 egg yolks
· 3/4 cup flour
· 1/2 cup crispy bacon
· 1 tablespoon chopped fresh parsley
· 3 cloves garlic, chopped
· Salt and black pepper
· Flour for dredging

Combine the cheese, eggs, flour, bacon, parsley, and garlic and mix well. Season the mixture with salt and black pepper. Form into 6 equal cakes. Dredge the cakes in flour. Heat the olive oil until hot, add the cakes and cook until crispy on both sides about 3 minutes per-side. Remove from the pan and drizzle with a bit of olive oil and balsamic vinegar.

Filet of New York Steak Diane

Have on hand: Kosher salt, ground black pepper, olive oil.

Ingredients

· 1 8 to 10 oz Filet of New York Strip Steak
· 1 Tablespoon butter
· 2 teaspoons chopped shallots
· 1/2 teaspoon minced garlic
· 1/2 cup sliced white mushrooms
· 1/4 cup brandy
· 1 teaspoon Dijon mustard
· 1/2 cup brown veal stock
· 1/4 cup heavy cream
· 1 teaspoon Worcestershire sauce
· Pinch of chopped green onions
· Small pinch of chopped parsley

Procedure

Sprinkle one side of the NY steak with kosher salt & black pepper, set aside. Heat a medium sauté pan and add enough olive oil just to coat the bottom. When the oil just sends off wisps of smoke, carefully place steak into pan, seasoned side down; reduce heat to medium-low. Season the other side of the steak. Cook 3 to 4 minutes on each side (depending on thickness of steak) for medium rare.

Remove steak to a warm spot to hold.

Pour off excess olive oil and add butter to saute' pan. After butter melts add shallots, garlic, and mushrooms. Saute' until lightly caramelized. Remove sauté pan from burner, add brandy, and return the pan to the burner until brandy ignites (light with a match if necessary). Flame brandy until fire goes out. Add veal stock and Dijon mustard and reduce by 1/2. Add Worcestershire sauce and cream, heat through. Stir in green onions and parsley. Add any accumulated juices from the resting steak to the sauce pan and stir in. Serve steak sliced or whole with Sauce Diane and your favorite accompaniments.

Tandoori Chicken

Ingredients

· 2 - 3 pounds chicken pieces, thighs, breasts with bones and drumsticks work well(about 8 pieces)
· 1 ½ tsp. salt
· 1 Tbsp fresh lemon juice
· 1 cup plain yogurt
· 2 Tbsp vegetable oil
· 1 Tbsp onion powder
· 1 1/2 Tbsp minced garlic
· 2 Tbsp minced or chopped ginger
· 1 Tbsp paprika
· 1 tsp. ground cumin
· 1 tsp. turmeric
· 1 tsp ground coriander
· 1 tsp. garam masala
· ½ tsp. cayenne
· 2 drops red food coloring (optional)

Procedure

Remove skin from chicken pieces. Using a knife, cut diagonal slits into them lengthwise. Place pieces in shallow glass dish. Sprinkle with salt and lemon juice. Let sit while you mix other ingredients. In medium bowl, combine yogurt, oil, onion, garlic, ginger, paprika, cumin, turmeric, coriander, garam masala and cayenne. Blend together very well; mix in food coloring. Pour marinade over chicken. Turn to coat evenly, rubbing marinade into the slits in the chicken. Cover dish with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Turning chicken occasionally will help distribute flavor more thoroughly but it is not necessary.

Preheat convection oven to 400 degrees F. Remove chicken from marinade, smoothing out any clumps of marinade. Line baking sheet with foil. Lightly grease and place chicken on sheet. Bake for 35 minutes until cooked through and juices run clear when chicken is cut. Place under broiler just to brown tops if needed.

Garnish with cilantro and lemon wedges. Serve with rice and vegetables.

Classic Chocolate Mousse

Ingredients

· Bittersweet chocolate chips
· 1/3 cup water
· ¼ cup heavy cream
· 2 large egg yolks
· ½ teaspoon vanilla extract
· 4 large egg whites, room temperature

Procedure

Place chocolate chips in a medium bowl. Whisk water, heavy cream, egg yolks and 2 Tablespoons of sugar in a small sauce pan to blend. Place sauce pan over medium low heat and stir until mixture thickens enough to coat the back of a spoon (do not allow to boil), about 4 minutes.

Strain through a fine sieve into the bowl with the chocolate. Stir until chocolate is melted and smooth. Mix in vanilla.

In an electric mixer bowl, beat egg whites until soft peaks form. Gradually add remaining 2 Tablespoons of sugar, beating until whites are stiff but not dry.

Fold egg whites very carefully into lukewarm chocolate mixture, half at a time.

Divide mousse into 4 to 6 parfaits, goblets, or bowls, cover and chill until firm, about 4 hours.

Chicken Empanadas

· ¾ to 1 pound ground chicken
· ¼ cup diced onion
· ¼ cup diced red bell pepper
· 2 Tbsp diced green chiles
· ¼ cup chopped black olives
· 1 cup sweet corn
· 1 Tbsp ground cumin
· ¼ tsp minced garlic
· ¾ tsp salt
· ¾ tsp pepper
· 1 1/2 cups shredded Monterey Jack cheese or a Mexican cheese blend
· 1 (15 oz) package refrigerated pie crusts
· 1 egg yolk, beaten
· 1 Tbsp. water

Preheat convection oven to 375 degrees F. In medium skillet, cook chicken just until brown and crumbly. Drain fat. Add onion and bell pepper, cook 2 minutes to soften. Stir in chiles, olives and corn. Mix in cumin, garlic, salt and pepper. Remove from heat and add cheese; blend well.

Unroll 1 pie crust onto a lightly floured surface. Roll out circle to be about 15 inches. Cut out rounds, using a 3 ½ to 4 inch cookie or biscuit cutter. Re-roll dough as needed. Repeat with remaining pie crusts, making about 12 to 15 rounds. Place 1 round on parchment paper or a clean surface. Brush edges with a little bit of water (can use fingers). Place 1 teaspoon of chicken mixture in center of the round. Fold dough over mixture to make a half circle. Press edges with fork to seal. Repeat with other rounds and second pie crust and chicken mixture. Arrange on baking sheet and brush each with mixture of beaten egg yolk and water. Bake 12 to 15 minutes until dough is golden brown.
Makes 12 - 15 empanadas

Seafood in Spicy Tomato Broth

· ¼ cup of olive oil
· 5 garlic cloves, minced
· 1 Bay leaf
· 1 teaspoon dried crushed red pepper flakes
· 1 cup of dry white wine
· 1 (28-once) can diced tomatoes with juices
· 24 little neck clams (about 2 ½ pounds total)
· 24 mussels (about 11/2 pounds total)
· 20 large shrimp (about 1 pound), peeled devained and butterflied
· 1/2 cup torn fresh basil leaves

Warm crusty bread, to serve
In a large pot heat the oil over medium flame. Add the garlic, bay leaf and red pepper flakes and saute' until the garlic is tender about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes or until the clams open. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer

Mirliton with Poached Pears

Poached Pears
· Sugar 1/2 cup
· Water 1 cup
· vanilla bean

Dissolve sugar in water to make a simple syrup
Peel, cut in half and core one pear
Poach pear in simple syrup with the vanilla bean until soft.

Almond Batter
· Eggs 4
· Sugar 1/2 cup
· Almond Meal 1/3 cup
· Almond Extract 1 drop
· Pear Syrup 2 tbsp

Combine together in a bowl sugar, almond meal.
Beat the eggs and add them to the dry mix. Stir until fully dissolve.
Add almond extract and pear syrup and stir well together

Use a 9 inch tarte tin with removable bottom
Use frozen Puff Pastry dough from the freezer section of your favorite grocery store.
Form the dough into the tin and crown the rim with a little edge of dough.
Line the shell with a parchment and fill with beans
Pre bake the shell in the oven at 360 15 to 20 mn until set and light gold on the bottom
Let cool the shell, remove the beans.
Chop the poached pear to ? inch size and place on the bottom of the shell
Pour batter over pears to just below the rim of the shell
Sprinkle generously with granulated sugar and let rest to form a film.
Scatter sliced almonds over surface of the tarte
Bake at 360 for about 30 to 35 mn until center is firm to the touch
Allow to cool before removing from tarte tin.

Tangerine Beef and Broccoli

· 1/3 cup + 1 tbsp soy sauce
· 1 tbsp + 1 tsp cornstarch
· 1 to 1 ½ pounds flank or tri-tip steak, thinly sliced on bias
· 2 tbsp dry sherry
· 2 tbsp hoisin sauce
· 1 ½ tsp honey
· 1 tbsp chili sauce
· ¼ cup juice from squeezed tangerine or other orange
· 4 tbsp. oil
· ½ tsp sesame oil
· ½ cup broccoli florets
· 2 tbsp grated fresh ginger
· Green onions, thinly sliced
· 2 tbsp toasted sesame seeds

In bowl, combine ¼ cup soy sauce and cornstarch with wire whisk. In large resealable plastic bag, add beef and pour in soy sauce mix. Let marinate at least 20 minutes. In bowl, combine sherry, hoisin sauce, honey, chili sauce, 2 tbsp. soy sauce and orange juice; mix with wire whisk.

In large pan or wok, heat oil on high. Add broccoli, ginger and beef. Cook for about 3 minutes stirring often. Reduce heat to medium. Add sauce and cook another 2 minutes, stirring often until sauce is thickened. Serve and top with green onion and sesame seeds.

Great over rice or noodles.

Makes 4 servings.

New England Clam Chowder

· 1 51 oz can of chopped Sea Clams
· 3 1/2 cups clam nectar drained from the Clams, add water if needed
· 4 cups diced russet potatoes, about 1/2"
· 1 cup diced yellow onion
· 1 cup ground or finely diced bacon
· 4 1/2 cups whole milk
· 4 T. flour
· 1 tsp. Salt
· 1/4 tsp. pepper

Drain clams and set aside.

Saving the nectar to make 3 1/2 cups (add water if necessary). Place in 4-quart pot.

Add potatoes and salt and pepper. Bring to a boil and turn to low heat to cook potatoes until soft but not mushy. (About 7 min)

In a medium sized skillet, over medium heat, start browning the bacon stirring to brown evenly. Watch not to burn. When the bacon begins to get a little crispy and has rendered its fat, add the onion and continue stirring until onion is clear.

Add 1 T. butter or margarine to bacon and onions deglaze the skillet. Add the flour and stir constantly to incorporate.

Add chopped clams to potatoes and milk pot. Heat to VERY hot. Do NOT boil.

Bacon and onion roux mixture should be bubbling; add to potato and clam pot and stir to mix well with wood spoon.

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