Can I Get the Recipe?: Week 4, Vol III, February 25, 2011

I can't believe we've been off the radar for a month. But now the computer has a new hard drive, the viruses have been cleared and we are up and running. So, without further adieu, here we have this week's recipes! Enjoy!

This Week's Recipes Include...

Buttermilk Pecan Chicken

Panko Crusted Salmon

Mushroom, Barley and Spinach Soup

Slow Cooker Ginger Pork Wraps

Ham and Cheese Egg Casserole

Cherry and Almond Whole Wheat Scones

Flourless Chocolate Cake

Dinner One: Buttermilk Pecan Chicken

Prep Time: 15 min/Total Time: 30 minutes. Serves 4.

Can I Get the Recipe Tip: Make sure your pan is nice and hot before adding the chicken to create the crispy, delicious outside.

Ingredients:

4 (8-ounce) boneless, skinless chicken breasts

2 cups buttermilk

2 cups toasted pecans

1 cup panko bread crumbs

1/3 cup vegetable oil

Kosher salt and freshly ground black pepper

Directions:

Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.

Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Serve it with a yummy salad for a super tasty meal. Enjoy!

Dinner Two: Panko Crusted Salmon

Recipe used with permission from Tracey of Tracey's Culinary Adventures.

Prep Time: 10 minutes/Total Time: 30 minutes. Serves 4.

Can I get the Recipe Tip: This recipe also works well with a firm, white fleshed fish such as halibut, mahi mahi or cod.

Ingredients:

2/3 cup panko breadcrumbs

2 tablespoons minced fresh parsley

grated zest of 1 lemon

2 tablespoons extra virgin olive oil
4 (6-8 oz) salmon fillets, skin on

2 tablespoons Dijon mustard

1 tablespoon canola (or vegetable) oil

lemon wedges, for serving

Directions:

Preheat oven to 425 F.

Combine the panko, parsley, lemon zest, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small bowl. Add the olive oil to the bowl and stir until all of the crumb mixture is evenly coated with the oil.

With the salmon fillets skin side down on a work surface, use a pastry brush to spread the mustard generously over the tops of the fillets. Season the fillets with kosher salt and freshly ground black pepper, then distribute the crumb mixture evenly over the fillets and press to adhere.

Heat the canola oil in a large ovenproof skillet over medium-high heat. Add the salmon fillets, skin side down, and sear for 3-4 minutes to brown the skin. Transfer the skillet to the oven and bake for about 5-7 minutes, or until the salmon is just about cooked through, and the panko mixture has browned. Remove the skillet from the oven, cover loosely with aluminum foil and let rest for 5-10 minutes. Serve with the lemon wedges.

Dinner Three: Mushroom, Barley and Spinach Soup

Prep Time: 15 min/Total Time: 30 minutes. Serves 4.

Can I get the Recipe Tip: Want an easy way to make this soup impressive? Serve it in a sourdough bread bowl.

Ingredients:

1 tablespoon butter or margarine

1 tablespoon vegetable oil

1 pound medium mushrooms, sliced

1 cup chopped yellow onion

1/2 cup chopped red bell pepper

2 carrots, chopped

6 cups chicken stock or broth

1/3 cup pearl barley, rinsed thoroughly

1 tablespoon red wine vinegar

5 ounces frozen chopped spinach (half of a 10 ounces package), thawed and squeezed dry

1 teaspoon salt

freshly ground pepper to taste

Directions:

In a large soup ppot over medium heat, melt butter with oil. Add mushrooms, onion, bell pepper and carrots. Saute until tender, about 7 minutes.

Add stock, barley, and vinegar. Bring to a boil. Reduce heat to medium low, and simmer, covered, until barley is tender, about 35 minutes. Add spinach, salt, pepper and simmer, uncovered, about 10 minutes longer.

Dinner Four: Slow Cooker Ginger Pork Wraps

Prep Time: 15 min/Total Time: 30 minutes. Serves 4.

Can I get the Recipe Tip: If you are pressed for time, look for pre-packaged coleslaw mix to use in place of the cabbage and carrot (use about 31⁄2 cups/875 mL).

Ingredients:

1⁄4 cup hoisin sauce

3 tbsp grated gingerroot
3 tbsp liquid honey

1 boneless pork loin rib end (roast [about 21⁄2 lbs/1.25 kg], trimmed of excess fat)

21⁄2 cups shredded cabbage
1⁄2 cup shredded carrot

3 green onions, finely chopped

2 tbsp rice vinegar

10 to 12 10-inch (25 cm) flour tortillas

Directions:

In a bowl, combine hoisin sauce, ginger and honey.

Place pork roast in slow cooker stoneware and brush with sauce to coat completely.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until meat is very tender.

Transfer pork to a bowl and, using two forks, pull meat into shreds. Skim fat from sauce. Return meat to slow cooker.

In a bowl, combine cabbage, carrot, green onions and vinegar.

Wrap tortillas in foil and heat in a preheated 350°F (180°C) oven for 10 minutes. To serve, spread about 1⁄3 cup pork mixture down center of each warm tortilla. Top with 1⁄4 cup cabbage mixture. Roll up each tortilla tightly.

Dinner Five: Ham and Cheese Egg Casserole

Recipe used with permission from Kevin of Closet Cooking

Prep Time: 2 min/Total Time: 10 minutes. Serves 6.

Can I Get the Recipe Tip: Substitute any cooked meat and and add in a cup of your favourite veggies if desired. If cooking for young kids, omit the jalepenos.

Ingredients:

10 eggs

1 cup cottage cheese

1 cup ham (diced)

1 cup cheddar cheese (grated)

1/4 cup jalapeno peppers (sliced)

2 green onions (chopped)

salt and pepper to taste

Directions:

Mix everything in a bowl.

Pour into an 8 inch square baking pan.

Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.

Snack of the Week: Cherry and Almond Whole Wheat Scones

Prep Time: 10 min/Total Time: 25 minutes. Makes 8 scones.

Can I get the Recipe Tip: For an extra special treat, add some white chocolate chips into the batter or simple drizzle with melted white chocolata after the scones have cooled.

Ingredients:

1 1/2 cups unbleached all purpose flour

1/2 cup whole wheat flour

1/2 cup granulated sugar, plus 2 teaspoons

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon orange zest

1/2 cup cold unsalted butter, cut into 16 pieces

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

3/4 cup buttermilk, any fat content

1/2 cup dried pitted cherries

1 large egg, lighlty beaten, for egg wash

3 tablespoon natural or blanched almonds or coarsely chopped natural almonds

cherry jam and butter or clotted cream for serving

Directions:

Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk together both flours, the 1/2 cup sugar, the baking powder, baking soda, salt and cinnamon. Stir in the orange zest. Scatter the butter pieces over he top. Using your thumb and fingers, two table knives, or a pastry blender, work the butter into the flour mixture until flour coated pea sized pieces form. There will still be some loose flour. Make a well in the center, add the buttermilk, vanilla, almond extract, and cherries to the well, and use a large soon to mix them into the dry ingredients to form a soft dough.

With floured hands, gather the dough into a soft ball, put it on a floured rolling surface, and pat into an 8-in circle about 3/4 inch thick. Cut the circle into 8 wedges by cutting it into quarters and then cutting the quarters in half. Use a wide spatula to transfer the scones to the prepared baking sheet, placing them about 3 in apart. Using a pastry brush, brush the tops with the egg wash. (You will not use all of the egg wash). Sprinkle the almonds evvenly over the top, pressing them gently onto the dough. Sprinkle the remaining 2 teaspoons sugar over the nuts.

Bake until the tops are lightly coclored, the edges are lightly browned, and the bottoms are browned, about 15 minutes. Transfer to a wire rack to cool for at least 15 minutes before serving. Accompany with the jam and butter.

Photo from http://anykladyofkincavel.blogspot.com/

Dessert of the Week: Flourless Chocolate Cake

Prep Time: 30 min/Total Time: 2 hours plus another 2 hours cooling time. Makes one 10 inch cake.

Can I get the Recipe Tip: This cake is rich, dense and a true chocolate lover's dream. It's also a great flourless dessert for Passover. The secret is the freshly brewed coffee, which makes it really intense, moist and, well, caffeinated.

Ingredients:

1 tablespoon unsalted butter, room temperature

1/4 cup plus 1 cup sugar

1 1/4 cups strong, freshly brewed or cold coffee

3 3/4 cups semisweet chocolate chunks (52-62% cacao; see the note*)

7 large eggs

1 3/4 cups heavy cream, chilled

1/2 cup unsweetened cocoa powder, sifted (we recommend Valrhona or Ghirardelli)

Raspberry or Caramel Sauce to serve

Real Whipped Cream to serve

Directions:

Preheat the oven to 325 F. Lightly grease a 10-inch springform cake pan. Add 1/4 cup of the sugar to the pan. Shake the sugar along the buttered sides and bottom so that the pan is coated. Tap the pan with your fingers to release any excess sugar and discard.

If the coffee is hot, pour it over the chocolate chunks in a bowl and whisk quickly to melt the chocolate. If the coffee is not hot, place the chunks and coffee together in a microwave-safe container and heat together for 1 to 2 minutes on high, until the chocolate is melted.

Bring a pot of water to a simmer. In a metal or glass bowl, whisk together the eggs with the remaining cup of sugar. Place the bowl over the simmering water and whisk continuously until the eggs become light and fluffy.

In a separate bowl, whip the cream to medium peaks either by hand or with a handheld mixer.

Add the coffee-and-chocolate mixture to the eggs in two stages, folding between each stage. Gently fold in the cocoa powder and then the whipped cream, using the same method.

Pour the batter into the prepared pan. Wrap the bottom of the springform in heavy-duty foil. Place the pan in a shallow baking dish and fill the dish with hot tap water until the water comes up 1 to 2 inches along the sides of the pan.

Bake for 1 hour and 20 minutes. Turn off the oven, prop open the oven door, and allow the cake to cool in the oven for 30 minutes. Remove the cake from the oven and cool for 2 hours in the fridge or at room temperature.

To serve, remove the outer ring of the pan. Cut the cake into clean slices using a knife dipped in warm water and wiped in between slices. Serve with Raspberry or Caramel Sauce and Real Whipped Cream.