August 31, 2008
For the glaze: 1/2 cup frozen apple juice concentrate 1/4 cup Dijon mustard 1 tablespoon chopped fresh rosemary 1/2 teaspoon cornstarch 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the turkey cutlets: 1 pound turkey breast cutlets (about 4 cutlets)1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper To make the glaze, in a small saucepan combine the apple juice concentrate, mustard, rosemary, cornstarch, salt and pepper.
January 7, 2004
2 ounces olive oil 12 ounces port wine 12 2-ounce medallions of venison tenderloin, lightly pounded 1 tablespoon sugar 6 ounces espagnole sauce (See cook's note.) 3 ounces dried cherries 4 ounces goat cheese Salt and pepper Flour Cook's note: Known in France as espagnole sauce, brown sauce is used as a base for dozens of other sauces, according to information at www.epicurious.com on the Web. It's traditionally made of a rich meat stock, a mixture of browned vegetables (diced carrots, onions, celery and herbs sauteed in butter)
October 7, 2009
Items in bold are seasonally available this week at area farmers markets: 4 pork chops Coarse salt and pepper 1/4 cup flour 4 tablespoons olive oil 4 tablespoons butter 6 crisp cooking apples, peeled if desired, cored and cut into 8 wedges each 1/3 cup shallots or red onion, minced fine 2/3 cup brown sugar 1/4 teaspoon nutmeg 2 tablespoons fresh lemon juice 1/2 cup whiskey Preheat oven to 250 degrees....
July 23, 2006
6 tablespoons extra virgin olive oil (Pat Hamilton recommends Zoe and Frantoia brands) 2 tablespoons wine vinegar 1/2 teaspoon Worcestershire sauce 1 dash of garlic powder or 1 small clove garlic, mashed 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard 1/8 teaspoon sugar Oil from 1 can of flat anchovies or 1-inch line of anchovy paste from tube Salt and pepper, to taste 1/2 ripe avocado, mashed ...
February 20, 2008
2 tablespoons all-purpose flour 2 tablespoons water 1 cup chicken broth 1 cup cooked chicken, diced 1/4 teaspoon salt Dash freshly ground black pepper For the dumplings: 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Dash black pepper 1/3 cup milk In a medium skillet, whisk together the water and flour until smooth. Slowly stir in the broth, then heat over medium, stirring constantly until thickened. Add the chicken, salt and pepper.
July 3, 2012
I believe a picnic isn't complete without the standard sidekick - the deviled egg. In a perfect bite, you taste the creaminess of the yolk-mayonnaise-mustard filling before biting into the cleanness of the hard-boiled egg white. The beauty of the deviled egg is that it's a quick, easy and affordable dish. Forget that you're supposed to bring a dish to the potluck? Deviled eggs to the rescue. Deviled egg recipes are as varied as people's tastebuds. Some people like the filling to be more mustardy, others more mayonnaisey or even vinegary.
March 6, 2001
Maryland Beef Cook-off: Recipes Santa Fe Beef Bruschetta 3/4 cup prepared ranch salad dressing 1/2 cup sour cream 1 minced chipotle pepper in adobo 1 tablespoon taco seasoning mix 1/2 cup chopped plum tomato 1/4 cup chopped cilantro 1 pound boneless beef sirloin steak 1/4 teaspoon salt freshly ground black pepper 4 slices frozen garlic toast Preheat oven to...
February 13, 2001
Grilled cheese sandwiches don't have to be dull The Associated Press heese sandwiches, perhaps grilled, are an obvious choice when it comes to making a fast meal - but it doesn't have to be a dull one. continued If you're looking for encouragement to try something different, consider Warm Goat Cheese, Beet and Arugula Sandwiches. Or, imagine how good a Grilled Cheddar and Bacon sandwich on Raisin Bread can taste. Both can be made in minutes. These tasty variations are featured in "Gourmet Every Day" (Random House, $29.95)
July 10, 2012
Editor's note: This is part of an occasional series on children eating vegetables. The series explores ways to highlight a vegetable's flavor and appearance as a way to work around the resistance some picky eaters have to trying unfamiliar vegetables. I am OK with radishes. Really, I am. They have a peppery bite, a bright color and a pleasant crunch. But I've never really taken them seriously on their own. They always seemed like a side show - a garnish - to a salad or some other important dish.
February 13, 2007
3 cloves garlic, minced 1 tablespoon olive oil 8 large whole chicken wings 1 tablespoon paprika 1/4 teaspoon cayenne 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon pepper 1 lime, cut in wedges Mix garlic with olive oil, and let mixture sit for at least 10 minutes so the flavor of the garlic infuses the oil. Then brush wings with the oil. In a large bowl, combine the paprika, cayenne, oregano, salt and pepper, and...