RECIPE: Rec: Provencal Ribs with Roast Potatoes & Brussels Sprouts

RECIPE:
C

curious1

Well-known member
* Exported for MasterCook 4 by Living Cookbook *

Provencal Ribs with Roast Potatoes & Brussels Sprouts

Recipe By :

Serving Size : 4 Preparation Time:

Categories : Main Dish Pork

Vegetable

Amount Measure Ingredient -- Preparation Method

4 lbs pork spareribs, depending on meatiness,-- or enough for 2 to 3 whole ribs per person

4 Tbs extra-virgin olive oil

sprinkling (generous)coarse sea salt

5 cloves garlic, coarsely chopped

1/2 tsp fennel seeds

2 Tbs fresh rosemary leaves, coarsely chopped

1/4 cup coarsely chopped flat leaf parsley

sprigs fresh thyme or about 1/4 tsp dried

1/8 tsp lavender buds, optional*

1 lb small creamer potatoes

1 lb Brussels sprouts

2 cloves garlic, cut into medium-size slivers

1. Cut spareribs into 2-rib portions. In a large bowl, toss ribs with 2

tablespoons of the oil, salt, the coarsely chopped garlic, the fennel seed,

rosemary, parsley, thyme and lavender, if using. Cover and refrigerate for

at least an hour or up to a day.

2. Preheat the oven to 350.

3. In a very large, heavy roasting pan (about 13- x 16-inch, or large enough

to hold all the ribs and vegetables in a single layer, if possible), place

the spareribs with the curved, meatier side down and spoon over any

remaining herbs and oil. Roast for 1 hour.

4. Meanwhile, halve potatoes unless they are small enough for one bite, in

which case leave them whole. Parboil the potatoes in well-salted water until

not quite tender, about 6 minutes. Trim the Brussels sprouts of any rough

outer leaves or damaged spots, then cut them up into chunks and slices,

using loose leaves and all. Try to get a mixture of sizes and shapes for a

variety of textures.

5. Remove pan from oven and turn meat over, placing ribs in the center of

the pan. Add the potatoes and Brussels sprouts in a single layer around the

ribs, then sprinkle with the garlic and sea salt. Drizzle remaining 2

tablespoons of the oil over the vegetables. Return pan to oven and roast 30

minutes more. Stir the sprouts and potatoes again, pour off excess fat, and

roast for another 20 to 30 minutes, until the meat and vegetables are

tender. Serve at once.

Cooking Tip: *Make sure the lavender is unsprayed and meant to be eaten.

Comments: Incredibly easy and happily delicious to chew on. You just toss

the ribs with herbs, marinate (you can do this a day ahead), add the

vegetables, then slide the whole thing into the oven.

Recipe Source: SF Gate

 
Rec: Risotto with Scallops, Pancetta & Spinach

* Exported for MasterCook 4 by Living Cookbook *

Risotto with Scallops, Pancetta & Spinach

Recipe By : Fine Cooking Feb/Mar 2008
Serving Size : 0 Preparation Time: 0:00
Categories : Main Dish Risotto
Shellfish Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

2 Tbs extra-virgin olive oil
4 oz pancetta, cut into small dice
1 small onion, cut into small dice
2 cups arborio rice
1/2 cup dry vermouth
1 quart lower-salt chicken broth, heated
1 lb all-natural "dry" bay scallops
7 oz baby spinach, washed, spun dry, and coarsely chopped
1 cup freshly grated Parmigiano-Reggiano;
-- more for sprinkling
kosher salt and freshly ground black pepper

1. In a 5- to 6-quart Dutch oven, heat the oil over medium heat. Add the
pancetta and cook, stirring occasionally, until golden, 4 to 6 minutes. Add
the onion and continue to cook, stirring occasionally, until soft, 4 to 6
minutes longer.

2. Stir in the rice until well coated with fat. Add the vermouth and cook,
stirring constantly until absorbed, about 1 minute. Add 1 cup of broth and
cook, stirring constantly, until nearly absorbed, about 3 minutes. Continue
adding the broth 1 cup at a time, stirring very frequently until each
addition is absorbed, 20 to 25 minutes total. Add 1 cup of water and
continue to cook, stirring frequently, until the rice is just barely done, 3
to 5 minutes more.

3. Add the scallops and spinach and cook, stirring constantly, until the
scallops are just cooked, the spinach wilts, and the rice is mostly tender,
with a little chew at the center, about 5 minutes longer. Stir in the
Parmigiano and season to taste with salt. Serve immediately, sprinkling each
portion with a little Parmigiano and a grind or two of pepper.

Recipe Source: Fine Cooking Feb/Mar 2008

 
Rec: Bow Tie Pasta with Oven-Roasted Tomatoes, Roasted Asparagus & Boursin Cheese

* Exported for MasterCook 4 by Living Cookbook *
Bow Tie Pasta with Oven-Roasted Tomatoes, Roasted Asparagus & Boursin Cheese

1/3 cup sun-dried tomatoes, packed in oil and drained can be substituted for the roasted cherry tomatoes.

I roasted cherry tomatoes for two hours and that was long enough for me.

Asparagus can be cooked with the pasta for last 2-3 minutes instead of roasted.

I have substituted homemade garlic-herb cheese using Pat/NoCal's recipe when I didn't have Boursin.

Oven-Roasted Tomatoes20 grape (or cherry) tomatoes, halved
3 cloves garlic
1 tsp olive oil
pinch sugar
pinch sea salt
freshly ground pepper
4 leaves basil, juliennedPasta1/3 cup pine nuts, roasted
8 oz bow tie pasta
1 bunch asparagus, end trimmed, cut into 2-inch pieces
1 Tbs olive oil
3 cloves roasted garlic (from the recipe above) chopped
20 oven-roasted grape (or cherry) tomatoes (from
-- the recipe above)
1 Tbs fresh basil, julienned
1/4 cup grated Parmesan cheese
1/4 cup garlic and herb Boursin cheese
3/4 tsp lemon and pepper seasoning
sea salt and freshly ground pepper to taste

1. Preheat the oven to 225 degrees.

2. Place the grape tomatoes, cut side up, in a roasting pan and drizzle with
olive oil, sugar, salt and pepper. Add the whole peeled garlic and sprinkle
with basil. Roast for 3 1/2 hours. (Refrigerate for later use if not
finishing recipe now.)

3. If you're finishing the dish now, add the asparagus to the same pan used
to cook the tomatoes. Toss with any olive oil left in the pan or add more if
needed. Roast in a hot 425 degree oven for about 10 minutes, or until crisp
tender. While the asparagus is roasting, toast the pine nuts in a small dry
skillet until lightly browned.

4. Boil the pasta according to package directions. Drain reserving 2/3 cup
pasta water. Add the pasta back into the pot, along with the pasta water,
and all other ingredients. Toss to combine. Garnish with a little Parmesan
cheese and basil if desired. Serve and enjoy!

Recipe Source: Bride and Groom First and Forever via Barefoot Belle

 
Rec: Sourdough Strata with Tomatoes & Greens

* Exported for MasterCook 4 by Living Cookbook *

Sourdough Strata with Tomatoes & Greens

Recipe By :
Serving Size : 6 Preparation Time: 0:25
Categories : Bread Eggs
Main Dish Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

8 plum tomatoes, quartered lengthwise
1 Tbs chopped fresh thyme
2 Tbs extra-virgin olive oil
kosher salt and freshly ground black pepper
3 cups whole milk
8 large eggs
10 oz Italian fontina cheese, grated (about 3 cups)
1 cup grated parmesan cheese
1/4 tsp cayenne pepper
1 1-lb loaf sourdough bread, cut into 1-inch cubes
-- (about 8 cups)
4 cups chopped greens, such as kale, spinach or arugula

1. Preheat the oven to 350°.

2. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt
and black pepper in a bowl. Spread on a baking sheet and roast, stirring
once or twice, until the tomatoes are slightly dried and browned in spots, 1
hour to 1 hour, 15 minutes. Cool completely.

3. Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon
salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and
greens and toss to coat. Pour into a 3-quart baking dish, then top with the
roasted tomatoes. Cover and refrigerate overnight.

4. The next day, preheat the oven to 350°. Sprinkle the strata with the
remaining 1/4 cup parmesan and bake, uncovered, until golden brown and
almost set, about 45 minutes. Turn off the oven, but keep the strata inside
10 minutes before serving.

Recipe Source: Food Network Magazine

 
Rec: Orange-Glazed Salmon

* Exported for MasterCook 4 by Living Cookbook *

Orange-Glazed Salmon

Recipe By :
Serving Size : 4 Preparation Time:
Categories : Fish Main Dish


Amount Measure Ingredient -- Preparation Method

3 Tbs Cajun seasoning (salt-free)
1 tsp brown sugar
1/4 tsp kosher salt
4 6-oz boneless, skinless salmon fillets
2 Tbs vegetable oil
1/4 cup Seville orange marmalade*
1 Tbs lime juice*
lime wedges

1. Check salmon for pin bones. Remove with tweezers or pliers.

2. Combine Cajun seasoning, sugar, and salt in a small bowl. Rub over all
surfaces of fillets.

3. Sauté fillets in oil in a large nonstick skillet over medium-high heat
for 3 to 4 minutes. Turn and sauté an additional 2 to 3 minutes.

4. Blend marmalade and lime juice; swirl in skillet until melted. Carefully
turn fish to glaze on all sides. The salmon is done when it begins to flake
when tested with a fork.

5. Serve with lime wedges.

Cooking Tip: *If using sweet orange marmalade, double lime juice.

Cooking Tip: Check salmon for pin bones. Remove with tweezers or pliers. Rub
spice mixture into salmon.

Cooking Tip: After cooking salmon on one side for 3 to 4 minutes, carefully
flip it over to cook on the other side.

Comments: Fresh fish is the route to go, but if you're not sure about its
quality, frozen fish might be the better option. It will work just as well
in this recipe.

Recipe Source: Cuisine at Home
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Rec: Spaghetti & Meatballs with Marinara Sauce

Note: I have seen comments that the amount of salt is excessive. The Italian San Marzano tomatoes I used didn't have salt listed on the label but I still used less and adjusted later. If using salted tomatoes, I think the amount listed would be way excessive. I also cut the salt in the meat balls to 2 teaspoons.

* Exported for MasterCook 4 by Living Cookbook *

Spaghetti & Meatballs with Marinara Sauce

Recipe By : Frank Pellegrino
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Main Dish
Pasta Pork
Pork Sauce
Sauce Veal
Veal


Amount Measure Ingredient -- Preparation Method

Marinara Sauce
1/2 lb ground beef*
1/2 lb ground pork*
1/2 lb ground veal*
1 Tbs kosher salt
1/2 tsp freshly ground black pepper
1 clove garlic, minced, plus 1 clove garlic, lightly smashed
2 large eggs, lightly beaten
1 cup finely grated imported Locatelli Romano
-- or Parmigiano Reggiano (or half
-- and half); more for serving
1 1/2 cups plain dry breadcrumbs
1 1/2 cups water
1 Tbs chopped fresh flat-leaf parsley
1 cup olive oil or vegetable oil; more as needed
1 lb dried spaghetti
1/4 cup chopped fresh basilMarinara Sauce3 28-oz cans Italian plum tomatoes, whole or crushed
-- (I like San Marzano)
1/2 cup olive oil
6 cloves garlic, lightly smashed
1 Tbs plus 2 teaspoons kosher salt
1/4 cup chopped fresh basil
1 tsp freshly ground black pepper
1/4 tsp dried oregano
Start making the marinara sauce. While it's simmering, make the meatballs.
1. Break up the ground meat into a large bowl. Sprinkle on the salt, pepper,
minced garlic, eggs, grated cheese, breadcrumbs, water, and parsley. Mix
with your hands until everything is nicely distributed, but don't overmix.
Shape into twelve meatballs by gently scooping up a handful of meat and
rolling it into a nice even ball; each meatball should weigh about 4 ounces
and be about 2 1/2 inches in diameter.

2. In a 10-inch nonstick skillet, heat the olive oil and the lightly smashed
garlic clove over medium heat. (If your skillet is larger than 10 inches,
you'll need to add more oil; there should be enough to come about halfway up
the sides of the meatballs.) When the garlic is lightly browned, the oil
should be hot enough to start frying. (Remove the garlic from the oil once
it becomes fully browned.) Gently set six of the meatballs in the oil and
fry until they're lightly browned on the bottom half, 5 to 6 minutes.
Carefully turn them over using a slotted spatula and brown the other side.
Drain the meatballs on a few paper towels to soak up excess oil. Fry the
remaining six meatballs the same way.

3. When the marinara has finished its initial simmer and you've seasoned it,
add the meatballs to the simmering sauce and cover the pot. Simmer them
together for 30 minutes to let the sauce permeate the meatballs and the meat
flavor infuse the sauce.

4. Meanwhile, bring a large pot of salted water to a boil. When the
meatballs and sauce have been simmering for about 20 minutes, add the
spaghetti to the boiling water and boil until it's just about al dente.

5. When the spaghetti is done, drain it and return it to the pot it was
cooked in. Add the chopped fresh basil and a couple of ladlefuls of the
marinara sauce to the spaghetti. Put the pot over high heat and, with a
wooden spoon or tongs, constantly toss the pasta until each piece is coated
with sauce, about 1 minute. Transfer to serving bowls and ladle more sauce
over the spaghetti, along with two to three meatballs (or transfer the
meatballs to a serving platter and set it on the table). Serve with grated
cheese. o
Marinara Sauce (makes about 7 cups)
1. If you're using whole tomatoes, put them in a large bowl and crush them
with your hands. Discard any cores.

2. In a 7-quart or larger saucepot, heat the oil on medium heat. Add the
garlic and sauté until lightly golden brown, about 2 minutes. Add the
tomatoes and salt Bring to a boil, reduce the heat, and simmer, stirring
occasionally, for 45 minutes to 1 hour; the sauce will reduce and thicken
slightly but shouldn't get too thick. Stir in the basil, pepper, and
oregano. Proceed with the spaghetti and meatballs recipe, or let cool and
refrigerate for up to four days.

Cooking Tip: *If you can't buy the ground meats individually, use 1 1/2
pounds of meatloaf mix, which is often available in supermarkets.

Cooking Tip: The secret to perfectly sauced spaghetti: Ladle some sauce onto
the drained pasta and cook over high heat so the pasta absorbs the sauce.

Recipe Author: Frank Pellegrino

Recipe Source: Fine Cooking Apr/May 2005

Author Note: Frank Pellegrino is a co-owner of Rao's restaurant in East
Harlem, New York.


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Rec: Portabella Mushrooms with Creamy Spinach-Artichoke Filling

* Exported for MasterCook 4 by Living Cookbook *

Portabella Mushrooms with Creamy Spinach-Artichoke Filling

Recipe By : Pam Anderson
Serving Size : 4 Preparation Time:
Categories : Main Dish Vegetable


Amount Measure Ingredient -- Preparation Method

3 Tbs olive oil
3 medium cloves garlic, minced (1 Tbs)
4 medium portabella mushrooms, stemmed, gills removed
kosher salt and freshly ground black pepper
4 oz cream cheese, softened
3 Tbs mayonnaise
1 1/2 tsp fresh thyme
9 oz frozen chopped spinach, thawed and squeezed dry
9 oz frozen artichokes, thawed, lightly
-- squeezed dry, and chopped*
1/2 cup fresh breadcrumbs or panko
1/3 cup finely grated Parmigiano-Reggiano

1. Position a rack in the center of the oven and heat the oven to 450°F.

2. In a small bowl, combine 2 tablespoons of the oil and about two-thirds of
the minced garlic. Brush the insides of the mushroom caps with the garlic
oil and sprinkle generously with salt and pepper. Arrange the mushrooms
oiled side up on a rimmed baking sheet and roast until just tender, about 10
minutes.

3. Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and1/2
teaspoon of the thyme with the back of a wooden spoon. Stir in the spinach
and artichokes and season to taste with salt and pepper. In another medium
bowl, combine the remaining garlic, 1 tablespoon oil, and 1 teaspoon thyme
with the breadcrumbs and cheese.

4. Spoon the artichoke mixture evenly into the mushroom caps and sprinkle
with the breadcrumb mixture. Bake until the crumbs are golden-brown and the
filling is hot, about 10 minutes. Serve immediately.

Cooking Tip: *If you can't find frozen artichoke hearts, substitute a
14-ounce can of artichoke hearts, drained and patted dry.


Comments: This vegetarian main course brings together the addictive flavors
of stuffed mushrooms and spinach and artichoke dip.
Recipe Author: Fine Cooking and Pam Anderson


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Rec: Kitten's Greek Moussaka

Kitten’s Greek Moussaka * Exported for MasterCook 4 by Living Cookbook *

Kitten’s Greek Moussaka

Recipe By : Kittencal's Kitchen

2 medium eggplants*

olive oil, as needed

1 lb lean ground beef

2 medium onions, chopped

4 cloves garlic, minced

1/2 tsp ground cinnamon

1 8 ounce can tomato sauce**

1 tsp dried oregano, rubbed between fingers to release the flavors

1 1/2 tsp salt, or to taste

1/2 tsp fresh ground black pepper, or to taste

White Sauce
3 Tbs butter

1/2 tsp salt

1/2 tsp fresh ground black pepper, or to taste

2 Tbs all-purpose flour

1 cup light cream (can use half-and-half

-- or 18% table cream)

1 large egg

1/2 cup freshly grated Parmesan cheese



1. Grease a 9- x 9-inch baking pan or a 13- x 9-inch baking pan.



2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't

hurt).



3. Brush cookie sheet with olive oil.



4. Coat each side of sliced eggplant with olive oil then season slices with

salt and freshly ground pepper (I use seasoned salt for this and use as much

pepper as desired).



5. Place the eggplant slices on cookie sheet; broil under the broiler until

brown; turn and broil the other side, brushing with oil if needed; repeat

with all eggplant slices.



6. In the bottom of the prepared baking dish arrange half of the eggplant

slices.



7. In a large skillet cook the beef with onion until no longer pink; drain

fat add in garlic and cinnamon and continue cooking until the beef is

browned (this may take about 10 to12 minutes)



8. Add in tomato sauce, oregano, 1/2 teaspoon salt and black pepper to

taste; pour mixture over eggplant slices.



9. Arrange the remaining eggplant slices over the beef mixture.



10. For the white sauce; melt the butter in a saucepan, whisk in flour, 1/2

teaspoon salt and pepper to taste; gradually stir in the light cream; cook

and stir over medium heat until thick and bubbly.



11. In a small bowl beat egg then stir in a small amount of the hot sauce,

then add egg to sauce mixture mixing well then mix in Parmesan cheese.



12. Pour the cheese sauce over mixture in baking dish.



13. Bake in a preheated 350 degree F oven for 45 minutes.



Cooking Tip: *To release some moisture you may want to "sweat" the eggplant

slices first.



Cooking Tip: **Do not use pasta sauce or crushed tomatoes it will alter and

reduce the flavor.



Recipe Source: Kittencal's Kitchen





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Rec: Dad

I made this with two fairly large (aren't they all anymore? )bone-in chicken breasts and half the other ingredients. The parsley sauce is delicious, I was doubtful and didn't make enough. I served it with roasted butternut squash from Ina Garten, pan-roasted Brussels sprouts, and a cherry tomato, green onion and avocado salad with blue cheese dressing and a roll. Really good dinner.

* Exported for MasterCook 4 by Living Cookbook *

Dad’s Roast Chicken - My Way with a Parsley-Lemon Juice Oil

Recipe By : Dave Lieberman
Serving Size : 0 Preparation Time: 0:20
Categories : Chicken Main Dish
Sauce


Amount Measure Ingredient -- Preparation Method

1 3 1/2-lb chicken cut in 8 serving pieces
kosher salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
olive oil, for drizzling
rind of 1/2 lemon, zestedParsley drizzle1/2 bunch parsley
1/2 cup extra-virgin olive oil
1/2 lemon, juiced
kosher salt and freshly ground black pepper

1. Preheat the oven to 400 degree F.

2. Trim off any excess skin or fat from the chicken. Cut off and discard the
wing tips. Place the chicken pieces in an 11- x 13-inch baking pan, or any
pan that that they fit in without crowding. Season the chicken pieces
generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss
through all the seasonings and then arrange the chicken piece skin side up
in the pan. You can season the chicken pieces and set them up in the roaster
up to a day before you cook them. Cover the pan with plastic wrap and
refrigerate.

3. Roast until the skin is nicely browned and there is no pink near the
thigh bone and the juices run clear, about 35 to 40 minutes. Check both
white meat and dark meat. If the white meat is done before the dark meat,
take it out and set it on the serving plate until the dark meat is done.
Parsley drizzle
1. Wash and dry the parsley. Remove the leaves from the stems and chop the
leaves finely. Combine the remaining ingredients in a bowl and use
immediately to garnish the roast chicken.

Comments: My dad's roast chicken is really simple. He stuffs a whole chicken
with fresh herbs and seasons it with salt and pepper, then pops it in the
oven. My version, which uses chicken that's already cut into serving pieces
instead of a whole chicken, is less work and cooks a lot faster and more
evenly. I've also spruced up the flavor with some grated lemon rind and
finish it off with a fresh, colorful and tangy oil for drizzling over the
finished chicken. Dad, your chicken's good but I may have one up on you on
this one!

Recipe Author: Dave Lieberman

Recipe Source: Food Network


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No, just what was for dinner the last couple of weeks. Easy to find here when shopping.

I can't pull up my Living Cookbook on my iphone.

 
You've probably been baking. I seldom bake but really enjoy planning and cooking meals and have the

time to do so. And that's with an lol, btw.

 
Rec: Braised Pork Chops with Prunes & Apricots

* Exported for MasterCook 4 by Living Cookbook *

Braised Pork Chops with Prunes & Apricots
These flavorful pork chops are perfect with the garlic mashed
potatoes. Round out the meal with steamed green beans and a robust
Zinfandel.

Recipe By : Bon Appetit
Serving Size : 8 Preparation Time: 0:00
Categories : Fruit Main Dish
Pork


Amount Measure Ingredient -- Preparation Method

8 1/2-inch-thickcenter-cut pork chops, trimmed
1/3 cup all purpose flour
1/4 cup vegetable oil
2 large onions, sliced
5 cups canned low-salt chicken broth
1 1/2 cups dry red wine
3/4 cup pitted prunes
1/2 cup dried apricots
3 Tbs chopped fresh parsley

1. Season pork with salt and pepper. Place flour in pie dish. Coat pork with
flour, shaking off excess. Heat oil in heavy large Dutch oven over high
heat. Add half of pork chops; cook until brown, about 3 minutes per side.
Transfer to paper towels; drain. Repeat with remaining pork chops. Drain all
but 2 tablespoons oil from Dutch oven. Add sliced onions to Dutch oven and
sauté until light brown, about 5 minutes.

2. Place pork chops over onions. Add broth and wine. Bring to simmer. Reduce
heat to medium-low. Cover; cook 15 minutes. Add fruit. Cover; simmer until
pork is very tender, about 45 minutes. (Can be made 1 day ahead. Cover;
chill. Rewarm over medium-low heat, stirring occasionally, before
continuing.)

3. Using slotted spoon, transfer pork to platter. Using same spoon, arrange
onions and fruit around pork. Tent with foil. Boil cooking liquid until
thickened slightly, stirring occasionally, about 20 minutes. Season with
salt and pepper. Spoon over pork. Top with parsley.



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