Thursday, April 21, 2011


Last day for Grumpy to work then we are off for four days.. yepee..We have a busy weekend, work around the house outside tomorrow , friends 60th birthday dinner Saturday, Easter dinner on Sunday and hopefully car back from Gary's and weather being nice a spin in the Hotrod...So today I am going to give you a few more vegetable recipes for your dinner ...

2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme
Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
Pancetta is an Italian bacon that has not been smoked... your local deli will have it..


2 pounds Brussels sprouts
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large clove garlic, finely minced
one 1/8-inch-thick slice smoked ham, coarsely chopped
2/3 cup homemade chicken stock or canned low-sodium chicken broth
pinch of sugar
kosher or sea salt
freshly ground pepper
1/2 cup coarsely chopped toasted pecans

Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into very thin slices about 1/16 inch thick, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to sauté.
In a 14-inch sauté pan, melt the butter with the olive oil over medium heat and swirl to coat the pan. Add the garlic and sauté for about 1 minute until soft but not browned. Add the Brussels sprouts and sauté for about 3 minutes until bright green and barely crisp-tender. Raise the heat to high and add the ham and stock. Stir to blend, cover the pan, and steam for about 2 minutes longer until the Brussels sprouts are crisp-tender. Season with a little sugar, salt, and pepper.
Transfer to a warmed serving bowl and top with the toasted pecans. Serve immediately
  • This sauté is best when made right before serving. However, the ingredients can be prepared and chopped up to 8 hours in advance. Cover the prepared Brussels sprouts, garlic, and pecans and set aside at room temperature. Chop the ham and place it in a covered container in the refrigerator. For the ham you again can use pancetta or since this is a very quick vegetable to sautee you can slice off a thin piece of your cooked easter ham as it is resting before you slice it for dinner.
Lots of time your recipe calls for something that is an

  • Allspice - 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ground cloves

  • Baking powder (1 teaspoon) - 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar

  • Brown sugar (1 cup packed) - 1 cup sugar + 2 tablespoons molasses

  • Buttermilk (1 cup) - 1 cup milk, less 1 tablespoon + 1 tablespoon vinegar

  • Cake flour (1 cup) - 1 cup minus 2 tablespoons of sifted all-purpose flour

  • Cornstarch (1 tablespoon for thickening) - 2 tablespoons flour

  • Corn Syrup  (1 cup)  1 cup sugar + 1/4 cup of  additional liquid used in recipe

  • Cream (1 cup) - 1/3 cup butter and 2/3 cup milk

  • Milk (1 cup) - 1/2 cup evaporated milk and 1/2 cup water, or 1 cup reconstituted nonfat dry milk with 1 tablespoon butter

  • Pumpkin Pie Spice - 1/2 teaspoon cinnamon + an 1/8 teaspoon of each of the following: ginger, nutmeg, mace, cloves

  • Sour milk - (1 cup) - 1 cup milk mixed with 1 tablespoon vinegar or lemon juice

  • 1 marshmallow - 10 miniature marshmallows

  • Unsweetened baking chocolate (1 square) - 1 tablespoon shortening + 3 tablespoons cocoa

  • Ground Cloves - Just did this one, place whole cloves in Coffee Bean Grinder.

  • Everyone have a good day to have a cup of tea as I am up before the birds today must be excited about the Easter Bunny coming in a couple of days..

    No comments:

    Post a Comment