Sunday, September 23, 2012

Recipes of the Week–September 24, 2012

Chicken with Sorrel Sauce
http://www.bigoven.com/recipe/64073/chicken-with-sorrel-sauce

    1/8 ts Freshly grated nutmeg (opt.)
    2 c Chopped fresh sorrel
    1 Shallot; finely chopped
    3 tb Butter
    4 Boneless chicken breasts
    skin removed
    1/2 c Heavy cream
THE SAUCE: Heat 1 tablespoon butter in a medium-sized saucepan over medium-low heat. Sauté shallots until translucent. Add sorrel and sauté. Add the cream and the nutmeg. Cook for 2 minutes and set aside.
THE CHICKEN: Heat remaining butter in a large skillet over medium heat. Add chicken breast and cook for about 20 minutes or until cooked through, turning occasionally. Reheat sorrel sauce just to a boil. Arrange chicken breast on serving plate. Spoon sauce over chicken and serve.

Salmon With Sorrel
http://abcnews.go.com/GMA/recipe?id=8889601
4  4-6 ounce salmon fillets, boneless and skinless
Salt and freshly ground pepper to taste juice of 1 whole lemon
1 tablespoon of vegetable oil
4 tablespoons of butter divided
2 Granny Smith apples, diced small
1 bunch scallions, chopped
1 small bunch sorrel, shredded (about 8 leaves)
1 teaspoon chopped parsley
1 lemon sliced, for garnish
Dry salmon on paper towels and season with salt, pepper and lemon juice.

Add 1 tablespoon of vegetable oil and 12 tablespoons of butter to a large skillet and heat over medium/high heat. Place the salmon fillets (presentation side down) on the hot skillet. Fry until golden brown, turning at least twice.

In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions, (spring onions), about 2 minutes. Divide among four plates.

Place the cooked salmon fillets on top. Many people regard sorrel only as a herb, but the leaves can be used for salads, soups and sauces, as in egg and fish dishes. Sorrel's high acidity causes it to discolor when it is cooked in iron pots, or when it is chopped with a non-stainless-steel knife.

Crustless Acorn Squash Pie
http://cleanchefjacqui.blogspot.com/2012/09/crustless-acorn-squash-pie.html

1 large or 2 small acorn squash
2 tsp. cinnamon, divided
½ cup honey, divided
2 eggs
¼ cup almond milk
½ tsp. ginger
½ tsp. kosher salt
Pinch of nutmeg
Stevia to taste if desired
Preheat oven to 350F. Cut squash in half and scrape out seeds.
Place on a baking pan and sprinkle with 1 tsp. cinnamon and drizzle with 1 tablespoon honey. Cover with aluminum foil and bake for 45-55 minutes or until fork tender. Remove from oven and cool.
Scrape out flesh, reserving 1 ¾ cups for pie.
Place squash, remaining cinnamon and honey, eggs, milk, spices and salt in a blender or food processor. Blend until smooth and adjust sweetness with Stevia if desired.
Coat a 9-inch pie pan with cooking spray and place on a baking pan (easier to handle); pour mixture into pan. Bake for about 45 minutes, until center is set.

Acorn Squash:
http://www.macheesmo.com/2012/09/wild-rice-salad/

Salad Burnet Sandwich Spread
http://gardentenders.com/members/mtkate/blog/1090

8 oz (1 package) of cream cheese
4 Tbsp of fresh salad burnet leaves, chopped fine
2 Tbsp of fresh chives
2 tsp of salt
Pinch of black pepper
1/2 cup of dry white wine (the original recipe called for this but I substitute my flavored vinegar here. You have to experiment as each will give a different taste).

Soften the cream cheese. Mix the herbs (salad burnet and chives) into the cream cheese. Add the salt and pepper. Throw in the wine and mix it up.

You can either serve it right away, or chill it. I find it lasts as long as fresh herbs last in the fridge. If you keep trimming your plants after they flower, you can make this spread all summer long as the chives required are also one of those summer long crops.

Salad Burnet Sauce
http://www.growfruitandveg.co.uk/grapevine/herb-bed/salad-burnet_65294.html
A nice sauce for grilled or poached fish is:

1 cup creme fraiche
2 Tbsp. salad burnett vinegar
1 1/2 to 2 Tbsp. minced shallots
1 tsp. dried mustard
1/4 tsp freshly ground white pepper
3 Tbsp. chopped salad burnet leaves
2 tsps. chopped chives
salt to taste
Mix all ingredients. Let set for several hours before using. Put small amount on each portion of fish. Use in other dishes in place of mayonnaise.

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