Welcome to Street Prophets Sunday Coffee. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I have done lots of diaries on food for every day meals. What about something fancier? Here are some recipes for those special occasions.
Baked Goat Cheese Salad
11 ounces goat cheese
1 tablespoon water
1 large egg white
1 teaspoon Dijon mustard
1 teaspoon dried basil
1/2 cup panko bread crumbs
6 cups mixed greens
6 whole radishes sliced thin
2 tablespoons walnuts chopped
Dressing
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
Heat the oven to 375°F
In a plate mix the egg whites, water and 1 teaspoon of Dijon mustard together. In a second plate mix the panko and basil together.
Cut the goat cheese into 12 even slices. Roll each slice into a ball. Coat the cheese ball in the egg white mixture letting the excess drip off.
Roll the ball in the panko mixture pressing to cover completely. Put on an ungreased baking sheet
Place the sheet in the freezer for 10 to 15 minutes to firm up.
Bake the cheeseballs for 12 to 15 minutes or until golden brown.
For the dressing mix the vinegar, Dijon and honey together. Drizzle in the olive oil and whisk to combine.
Mix the greens, radishes and walnuts together. Add enough dressing to coat.
Divide Salad among 6 bowls and top each bowl with 2 of the baked goat cheese.
Makes 6 servings
French Onion Soup
2 tablespoons unsalted butter
2 tablespoons olive oil
4 large yellow onions sliced thin
1 tablespoon all purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/2 cup white wine
3 cups low sodium chicken broth
2 cups low sodium beef broth
1 whole bay leaf
6 slices French bread toasted
12 ounces Gruyere cheese
Melt butter in large saucepan or Dutch oven over medium high heat. Add olive oil and onions. Cook stirring occasionally until caramelized. About 20 minutes.
Add flour and cook stirring for 1 minute.
Add wine and stir scraping up the brown bits.
Add salt, pepper, thyme, bay leaf and both broths. Bring to a boil.
Reduce heat to medium low and cover and simmer for 30 minutes.
Remove the bay leaf.
Ladle soup in broiler safe bowls. Top with the toasted bread and the cheese. Broil until the cheese is melted.
Makes 6 servings
Vichyssoise
2 tablespoons unsalted butter
3 whole leeks white part only
3 large Yukon gold potatoes sliced
1/2 teaspoon salt
1/4 teaspoon white pepper
4 cups low sodium vegetable broth
1/4 cup heavy cream
1 pinch nutmeg
Melt butter in large saucepan or Dutch oven over medium low heat. Add leeks and cook for 10 minutes.
Add potatoes, salt, pepper and nutmeg. Cover and cook on Low for 10 minutes.
Add broth and raise heat to medium high and bring to a boil. Reduce heat to medium low and cook for 30 minutes.
Blend in batches or use an immersion blender to make the soup smooth.
Chill the soup. Add the cream before serving.
Makes 6 servings
Grilled Teriyaki - Ginger Portobello Mushrooms
1/4 cup low sodium soy sauce
1 teaspoon ginger root minced fine
1 teaspoon garlic minced fine
2 tablespoons molasses
1 tablespoon hoisin sauce
1 tablespoon raspberry or other jam
1 tablespoon light brown sugar
1 tablespoon maple syrup
Mushrooms
1/2 cup Teriyaki sauce
2 teaspoons ginger root minced fine
1 tablespoon balsamic vinegar
12 ounces Portobello Mushrooms sliced 1/4 inch thick
For sauce Put everything in a small saucepan and cook over medium heat until simmering. Simmer for 15 minutes stirring occasionally. Cool.
Put Teriyaki sauce, ginger root, and balsamic vinegar in a Ziplock bag. Add mushrooms. Marinate for 30 minutes.
Remove mushrooms from marinade and grill for 3 to 5 minutes.
Makes 6 servings
Osso Bucco
48 (6 each) veal shank
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small onion diced
1 small carrot diced
1 stalk celery diced
2 tablespoons no salt added tomato paste
1 cup white wine
2 cloves garlic minced
14 1/2 ounces no salt added diced tomatoes with basil, garlic and oregano
3 cups low sodium beef broth
1 teaspoon Italian seasoning
4 tablespoon olive oil
Heat oven for 325°F.
Mix flour, salt and pepper together on a plate.
Tie the veal shanks with kitchen twine to keep them together. Dredge the veal shanks in the flour mixture.
Heat the oil on medium high heat in a Dutch oven and brown the veal in batches cooking 8 to 10 minutes per side. Transfer to a plate.
Add onion, carrots and celery to the pot. Cook until softened about 5 minutes.
Add the garlic and tomato paste. Cook for 30 seconds.
Add wine to the pan and scrape up the brown bits.
Add the stock, tomatoes and Italian Seasoning and return the veal to the pan. Increase the heat to high and cook until boiling.
Remove the pan from the stove and cover and put in the oven. Cook until fork tender 2 to 2 1/2 hours.
Skim the fat from the sauce before serving and remove the string from the cutlets.
Makes 6 servings
Broiled Lobster Tails
12 ounces (2 each) Lobster Tails
2 tablespoons unsalted butter melted
1/2 teaspoon lemon pepper
1/4 teaspoon salt
Heat up the broiler. Line a rack over a broiling pan with aluminum foil l. Cut slits in the foil.
With sharp shears cut the top side of the Lobster tail lengthwise.
Mix butter, salt and pepper together and spread on the Lobster.
Broil 6 inches away from the heating element for 5 to 10 minutes or until meat is opaque.
Makes 2 servings
Lemon Pepper Seasoning
2 tablespoons lemon zest
2 tablespoons black peppercorns
2 teaspoons Kosher salt
Cover a try with aluminum foil and spread out lemon zest and peppercorns. Put in an oven or toaster oven set on Low for 30 to 60 minutes or until lemon has dried out completely.
Using a spice grinder or mortar and pestle crush lemon and pepper mixture.
Place in a covered jar.
Makes 10 servings
Baked Chicken Cordon Bleu
2 1/2 pounds boneless skinless chicken breasts (6 breasts)
6 ounces Swiss cheese slices
6 ounces deli style ham slices
1 cup panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
1 whole egg
1 tablespoon Dijon mustard
Heat oven to 350°F.
Pound chicken breasts to 1/4 inch thickness.
Place slice of cheese and slice of ham on each breast. Fold sides over ham and cheese and roll up tightly. Fasten with toothpicks.
Mix egg and Dijon mustard in a plate. Mix panko, salt, pepper and paprika in a second plate.
Put the chicken in the egg mixture coating the rolls and letting the excess drip off. Coat with the panko mixture pressing to cover. Place seam side down in a 9x13x2 inch baking dish.
Bake 30 to 35 minutes or until cooked through and golden.
Makes 6 servings
Baked Chicken Kiev
2 pounds boneless, skinless chicken breasts (4 each)
1/2 cup panko bread crumbs
1/2 cup Parmesan cheese grated
1 clove garlic minced
1 tablespoon fresh parsley minced
1 tablespoon fresh chives minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces unsalted butter softened
1 teaspoon dried oregano
1 whole egg
1 tablespoon water
Mix the butter, parsley and chives together. Form into 4 blocks. Wrap each block in plastic wrap and freeze for 30 minutes.
Pound chicken breasts to 1/4 inch thickness.
In a plate mix panko bread crumbs, Parmesan cheese, salt, pepper and oregano together. In second plate mix egg and water together.
Place a block of butter 2/3 down the chicken breast. Fold the bottom of the chicken over the butter. Fold the sides over the butter and roll up tightly.
Dip each bundle in the egg mixture letting the excess drip off. Dredge the chicken in the panko mixture and press to coat.
Place each bundle seam side down in a 9x13x2 inch baking dish. Refrigerate for at least 4 hours or overnight.
Heat oven to 425°F.
Bake for 20 to 30 minutes or until chicken is cooked through and golden.
Makes 4 servings
Coq au Vin
1 1/2 pounds boneless, skinless chicken breasts
2 cups red wine divided
2 tablespoons olive oil
20 small pearl onions
4 ounces crimini mushrooms sliced
1 clove garlic minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 whole bay leaf
1 cup low sodium chicken broth
4 tablespoons unsalted butter
2 tablespoons all purpose flour
Pour 1 cup of wine into a Ziplock bag and add the chicken
Marinate overnight.
Add olive oil to a large skillet and heat over medium high heat until shimmering. Brown the chicken on all sides.
Add the garlic and cook for 30 seconds.
Add 1 cup of wine, broth, thyme, marjoram and bay leaf
Bring to a boil.
Reduce heat to medium low and cover and simmer for 35 to 40 minutes and chicken is cooked through.
Add 2 tablespoons of butter to a second skillet and heat over medium until melted. Add onions and mushrooms and cook until golden. Remove from the heat.
Remove the chicken from the skillet and skim the fat from the liquid. Mix the flour with the remaining butter until smooth and add to the liquid. Return to the heat and cook until boiling. Stir until the sauce has thickened.
Return the chicken to the skillet and add the onions and mushrooms and heat through.
Makes 6 servings