Wednesday, February 27, 2019



Chicken Breasts with honey-raisin compote
3/4C dark raisins
1/4C red wine vinegar
1C chicken stock
1 Tbsp. unsalted butter
1 medium shallot, peeled and minced
2 Tbsp. honey
1 tsp. finely chopped rosemary
1 tsp. finely chopped thyme
6 chicken breast halves, trimmed well
2 Tbsp. olive oil
2 tsp. spice rub of choice
1 Tbsp. thyme leaves
3 Tbsp. unsalted butter
salt and pepper to taste

In a small bowl, cover the raisins with vinegar and 1/2C of stock and
let stand 10 minutes.

Melt butter in a sauté pan, add shallot and cook until softened, add raisin mixture along with honey and herbs and simmer until syrupy, about 5 minutes.  Let cool, then transfer to a food processor and coarsely puree.

Preheat oven to 425F.  Heat olive oil in a sauté pan.  Toss chicken breasts with spice rub and sear on both sides until golden.  Place the pan in the oven and finish cooking chicken breasts – about 6 – 8 minutes.  Remove the chicken and set aside.  Add ½ chicken stock to the pan and reduce by half.  Add the raisin mixture and 1 Tbsp. thyme leaves and cook over moderate heat just until thickened, about one minute.  Add butter and swirl in.  Season with salt and pepper.  Slice chicken and divide among plates.  Spoon Sauce over and serve.
MAKES:  6 servings

Saturday, February 9, 2019



Cauliflower Pilaf with toasted pine nuts
one head cauliflower (about 2-1/2 lb.), cored removed
2 Tbsp. olive oil
salt and freshly ground pepper
1/4C toasted pine nuts
small onion, peeled and thinly sliced
1 tsp. spices
1 Tbsp. unsalted butter
3/4C basmati rice
1-1/4C chicken stock
1/4C dried currants
1/4C Italian parsley leaves, coarsely chopped
2 Tbsp. melted butter
½ tsp. smoked paprika

Preheat oven to 400F.  Separate the cauliflower into florets and cut in half so they lay flat.  Toss with olive oil, spices and salt and pepper to taste.  Roast for 15 – 20 minutes, turning once, until golden and tender.
Coarsely chop half the cauliflower.

Heat the butter in a pan, add the onion and cook over moderate heat, stirring occasionally, until just beginning to brown.  Add the rice and stir to coat.  Add the stock and bring to a boil.  Reduce heat, cover and simmer 15 minutes or until rice is tender.  Transfer rice to a bowl and toss in the chopped cauliflower, Italian parsley, pine nuts and currants.  Transfer to a 2 quart soufflé dish and press lightly on top.  Arrange remaining florets on top.  Combine melted butter and paprika in a small bowl and brush half of it over the cauliflower.  Bake until heated through – about 15 minutes.  Preheat the broiler.  Brush the cauliflower with remaining butter and broil, about 6 inches from the heat, until lightly browned, about 5 minutes.  Serve hot or warm.
MAKES:  6 servings

Thursday, January 3, 2019



Port Tenderloin with Merlot vinaigrette
2 pork tenderloins (about 1 lb. each), trimmed
2 Tbsp. Italian parsley leaves, chopped
2 Tbsp. basil leaves, chopped
1 Tbsp. olive oil (plus more for sautéing)
salt and pepper to taste

1-1/2C Merlot
6 Tbsp. olive oil
3 Tbsp. red wine vinegar
salt and pepper to taste
2 Tbsp. Italian parsley leaves, chopped

Reduce the Merlot to ¼ cup in a medium pan.  Remove from the heat and whisk in olive oil, vinegar, salt and pepper to taste.  Stir in the parsley.  Preheat oven to 400F.

Mix the parsley, basil and 1 tablespoon olive oil together and rub into the port tenderloins.  Cut each in half crosswise.  Heat an ovenproof pan, add 2 tablespoons olive oil.  Sear the tenderloins on all sides.  Lightly cover with foil and place in the oven to roast for 10 – 15 minutes or until cooked through.  Remove from the oven and let rest for 5 minutes.  Add any juices to the Merlot mixture.  Slice pork and serve with Merlot sauce.
MAKES:  6 servings