Fresh Greens with Bacon & Egg

This is a spectacular way to wow your guests.  A traditional french salad that combines fresh greens, bacon and eggs.  Goes great with a nice roasted chop or your favorite soup. 

 Ingredients

• Splash of white wine vinegar
• 2 eggs
• About 4 ounces trimmed frisee
• 4 slices bacon, cut into small pieces
• About 3 tablespoons red wine or balsamic vinegar
• 1 to 2 tablespoons olive oil
• Fresh ground sea salt and freshly ground pepper
• Homemade croutons (see below)

Directions 

Poaching the Egg

1. Bring a shallow pan of water to a boil. 
2. Add the white wine vinegar. 
3. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. 
4. Break in the eggs, one at a time. 
5. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes.
6.  Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). 
7. Turn off the water, and cover to keep warm for reheating the eggs.

For the salad

1. Wash the frisee and spin dry. 
2. Fry the bacon in a saute pan  about 5 minutes. 
3. Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons. 
4. Add enough oil to make a dressing.
5. Toss the frisee in the pan for a few seconds just to coat; don't let it wilt.
6. Divide among 2 plates and season with salt and pepper.
7. Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad. 
8. Season, and serve.

Crouton Directions

Take a 3 inch portion of a fresh baguette, slice into cubes, toss with olive oil, garlic powder and favorite dried herbs like Herbs De Provence.

Steakhouse Dinner

Appetizer: Almond Stuffed Dates Wrapped in Bacon

London Broil
Sauteed  Portabello Mushrooms: Recipe Pending
Compound Butter with Tarragon & Honey
Vidalia Onion Fig Sauce Reduction

Chopped Salad

Buttermilk Ranch Dressing

Brussels Sprouts

Sweet Potato Fries (frozen from SCHWAANS...kids loved them)

Read more at http://sherryscafevita.blogspot.com/2013/03/gluten-free-er-cleaner-day-3.html#YHH8zYJMe6d2QtbQ.99

Perfect Brussels Sprouts

I love brussel sprouts.  They are beautiful little pockets of healthy goodness that just need a few minutes of cooking time, with some olive oil, salt & pepper and a touch of butter.  According to World's Healthiest Foods, don't  overcook Brussels sprouts. Not only do they lose their nutritional value and taste but they will begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables. To help Brussels sprouts cook more quickly and evenly cut each sprout into quarters (I  halve them). Let them sit for at least 5 minutes to bring out the health-promoting qualities and then steam them for 5 minutes. 

My advice would be to steam, then pan sear them with the salt and pepper and finish with acompound butter, maybe my Tarragon with Honey.  

Ingredients

1 lb. brussel sprouts, ends sliced off and haled

2 Tbsp. extra-virgin olive oil

Salt and fresh ground pepper

2 Tbsp. butter, or less if desired

Directions

In a skillet, heat oil on medium.

Sprinkle bottom of pan with salt and pepper.

Place sprout cut side down in pan.

Cook about 2 minutes, then stir and coat with oil. 

Remove from heat and finish with the butter.  

Note:  I sometimes like to use a compound butter for extra fun, but they don't need it! You can even omit the butter or oil if you are watching calories.  Use the butter on the bottom if you still want some fat. Steam them first to achieve maximum health benefits. 

Health benefits

• A recent study has shown improved stability of DNA inside of our white blood cells
• Brussels sprouts contain  the chemical starting point for a variety of cancer-protective substances. All cruciferous vegetables contain glucosinolates and have great health benefits for this reason. But it's recent research that's made us realize how especially valuable Brussels sprouts are in this regard.
• The fiber-related components in Brussels sprouts do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels.

Consume Brussels sprouts and other vegetables from the cruciferous vegetable group 4-5 times per week and increase your serving size to 2 cups.

Read more at www.whfoods.com 

Roasted Vegetables with Fennel

Here is quick recipe to update the vegetables you put in along side your roast for Sunday dinner. I use all kinds of root vegetables that I stock up on the winter. I clean and slice everything in 2 inch pieces, on the diagonal.

6-8 medium sized russet potatoes
1/2 fennel bulb, cleaned, no fronds
1/2 lb. carrots, peeled
1 large sweet onion, peeled and quartered
Olive oil
Fresh ground pepper and salt
**You may also add/replace with sweet potatoes, winter squash or other favorite root vegetables

1. Preheat oven to 350 degrees (or add vegetables to roast during last hour of cooking time)
2. In a roasting pan combine all the vegetables.  I take the onion and separate most of the pieces but leave some together.  
3. Drizzle with olive oil and add freshly ground pepper and salt.  
4. Sprinkle with herbs of choice.  I use Emeril's Essence, herbs de Provence or herbs de napa 
5. Roast for about an hour or until desired doneness.  Stir a few times as they cook, coating them with the juices and olive oil.
6. Serve with your favorite Roast.  Here is a link to the Perfect Roast Beef

The Perfect Sweet Potato Casserole

I just updated this recipe that was served at our 2012 Thanksgiving Dinner.  It is based on Ruth's Chris recipe.  I tweaked it and made it my own.  It is like a dessert.  No pie needed.  Well...maybe  apple pie. 

Ingredients

CRUST TOPPING

1 ½  cup brown sugar

2/3 cup flour

1 ½  cup chopped pecans

1  cup butter -- melted  

SWEET POTATO MIXTURE

6 cups mashed BAKED sweet potatoes

2 teaspoon vanilla

1 ½  cup sugar

1 teaspoon salt

2 eggs, beaten

1 cup  butter

Directions

1.      Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2.      Preheat oven to 350 degrees.

3.      Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4.      Pour mixture into buttered baking dish.

5.      Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6.      Bake for 30 minutes. Allow to set at least 30 minutes before serving.

7.      This can be easily doubled

Read more at http://sherryscafevita.blogspot.com/search/label/Thanksgiving%202012%20Menu#OZJvuk7lwCsoTExq.99

Mashed Potatoes with Chives

Ingredients 
4 pounds golden potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
6 tablespoons unsalted butter, divided
2 tablespoons chopped chives  
Directions

1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. 
2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
3. Drain them well and remove the bay leaf. 
4. Meanwhile, heat the cream and 3 tablespoons of butter in a small saucepan. 
5. Mix the potatoes with hand beater or stand mixer to desired consistency. 
6. Add remaining butter to help with beating. 
7. Add the hot cream and season with salt and pepper. 
8. Mix together with a spoon and add the chives.

Chefs note: I spoon the finished potatoes into a casserole dish, spot with more butter and place into a heated oven to keep warm and to finish off with a nice crisp top.

Butternut Squash Risotto

Ingredients

nocoupons

• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons (3/4 stick) unsalted butter
• 2 ounces pancetta, diced
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio rice (10 ounces)
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1 cup freshly grated Parmesan

Directions

• Preheat the oven to 400 degrees F.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter.
• Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes.
• Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
• Off the heat, add the roasted squash cubes and Parmesan.
• Mix well and serve.