* Exported from MasterCook * Sauteed Spinach with Garlic and Orange (Chambers) Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 small navel orange
1 tablespoon unsalted butter
1 garlic clove -- minced
1 pound fresh spinach -- stemmed
Salt and freshly ground pepper 1. Using a knife, peel the orange, removing all the white pith. Cut between
the membranes to release the segments; halve them crosswise. 2. Melt the butter in a medium nonreactive saucepan. Add the garlic and
cook over moderately high heat, stirring, until fragrant, about 2 minutes.
Add the spinach and toss to coat. Cover and cook until the spinach is
wilted, about 2 minutes. Drain off any liquid and season with salt and
pepper. Stir in the orange segments and serve. --Bob Chambers, "Romantic Dinner for Two," Food&Wine Feb 98
Email from kitpath@earthlink.net (Pat Hanneman)
Posted on FareShare 3/99
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : SERVES: 2 SOURCE: Bob Chambers,
exec chef Lancome/L'Oreal Corp NYC
* Exported from MasterCook * Scallops And Leeks In Star Anise-Orange Sauce - Bon-Ap Recipe By : Bon Appetit January 1999 Flavors Of The World
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood
Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup fresh orange juice
4 whole star anise
2 tablespoons sugar
1 teaspoon cornstarch
1 tablespoon peanut oil -- may be doubled
1 tablespoon orange zest -- see prep note
4 medium leeks -- see prep note
16 sea scallops 1) PREP ORANGE PEEL: 1 tablespoon 1/2 x 1/8-inch orange peel strips (orange
part only) 2) PREP LEEKS: 4 medium leeks (white and pale green parts only), cut
crosswise into 1/2-inch pieces 3) Boil juice and star anise in saucepan until juice is reduced to 2/3 cup,
about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and
cornstarch into juice. Heat oil in heavy large skillet over medium-high
heat. Add orange peel strips and reserved star anise to skillet and saute
1 minute. Add leeks; saute until tender, about 6 minutes. Add scallops;
saute until opaque in center, turning once, about 3 minutes. Add juice
mixture; boil until sauce thickens slightly, about 2 minutes. Season with
salt and pepper. Bon Appetit January 1999 Flavors Of The World : Star anise has been showing
up all over restaurant menus lately, even in seafood dishes. This light
and lively first course was inspired by such recipes. REVIEW: Heater (jgue@telusplanet.net) from Lloydminster, AB Canada on
02/11/99 "This is the most flavorable scallop recipe that we've had in a
long time. Even more importantly, the recipe is true to its times and
method of preparation. The Star Anise is a wonderful change. My guests are
still ranting about this one!" -- Reader from Canada EACH 176 cals, 5g fat (25% cff) estimated by mastercook and
kitpath@earthlink.net 3/99 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sea Scallops With Fresh Ginger Sauce Recipe By : French Culinary Institute 1998
Serving Size : 4 Preparation Time :1:00
Categories : Fish Scallops
Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 leeks
1 teaspoon unsalted butter
4 teaspoons olive oil
Salt -- freshly ground
white pepper
3 shallots -- minced
1/2 cup mushroom stock -- or
water
6 tablespoons dry vermouth
3 tablespoons fresh ginger, peeled
and cut into julienne
3 sprigs flat-leaf parsley
3 sprigs thyme
1 cup nonfat sour cream
1 teaspoon minced fresh ginger -- blanched
8 sea scallops -- see pantry note Noix de Saint Jacques au Gingembre Frais / By using nonstick cookware and
replacing heavy cream with fat-free sour cream, they were able to reduce
the fat content from 80% of calories to 22%. Nonfat sour cream does not
"break" when used in sauces. PANTRY NOTE: Sea scallops are 1+1/2 to 2 inches; trim (remove the hard
muscle) and cut in half crosswise. 1. Trim the root end and green tops from the leeks; reserve the green part
of 1 leek. Cut the white parts in half lengthwise and wash and dry
thoroughly. Cut the white parts into fine julienne and set aside.
Thoroughly wash and dry the green leaves. Coarsely chop and set aside. 2. Warm the butter and 1 teaspoon of the oil in a medium non-stick saute
pan over medium heat. When bubbling, add the julienned leeks and saute for
3 minutes, or until just soft. Season with salt and pepper. Remove from the
heat and keep warm. 3. Warm 2 teaspoons of the remaining oil in a medium saucepan over medium
heat. Add the shallots and saute for 2 minutes, or until just slightly
browned. Add the leek greens and saute for 2 minutes. Strain in the water
or fish stock, vermouth, julienned ginger, parsley, and thyme. Cover and
cook for 5 minutes, or until the liquid is reduced by half. 4. Strain through a fine sieve into a clean saucepan. Place the pan over
medium heat and whisk in the sour cream until it is completely
incorporated. Continue to cook, whisking constantly for 3 minutes, or until
the sauce has reduced slightly. Add the minced ginger and season with the
salt and pepper. Remove from the heat and keep warm. 5. Lightly brush a large non-stick saute pan with the remaining 1 teaspoon
oil. Place over high heat until hot but not smoking. Pat the scallops very
dry and season one side with salt and pepper. Carefully place, seasoned
side down, in the hot pan. Cook for 1 to 2 minutes, or until the scallops
are opaque and just brown around the edges. Season the tops of the scallops
with the salt and pepper. Turn the scallops and immediately turn off the
heat. Whisk any scallop juice that has formed in the pan into the sauce. 6. Place 4 small mounds of julienned leeks in the center of each of four
warm shallow bowls. Spoon the sauce carefully over the leeks. Carefully
place the scallops on the leeks. EACH 283 calories, 7g fat (22% cff) REF: THE FRENCH CULINARY INSTITUTE'S SALUTE TO HEALTHY COOKING by Jacques
Pepin, Alain Sailhac, Andre Soltner, and Jacques Torres (1998 St. Martin's
/ Rodale Press. hd ISBN 0-87596-440-0). Nutrition analyzed by publisher. Submitted to FareShare by Pat Hanneman -- Kitpath@earthlink.net 3/99
Pat Hanneman's Kitchen - recipe home page
http://home.earthlink.net/~kitpath/index.html
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sesame Salmon with Soba Noodles Recipe By : Nell Newman: Cooking Fast Food & Wine Mar 1999
Serving Size : 4 Preparation Time :0:00
Categories : Fish Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 ounces soba noodles
1/4 cup low sodium soy sauce
1 tablespoon fresh lemon juice
2 tablespoons minced fresh ginger -- divided use
24 ounces salmon fillets -- skinless
(6-ounces per serving)
1/4 cup sesame seeds
1 teaspoon vegetable oil
2 teaspoons dark sesame oil
3 scallions -- coarsely chopped Here's a quick sesame-crusted salmon served on warm Japanese soba noodles
with scallions and ginger. 1) Bring a large pot of salted water to a boil. Add the soba noodles and
cook until al dente, about 5 minutes. Drain the noodles, transfer them to
a medium bowl and keep warm. 2) Meanwhile, in a small bowl, combine the soy sauce, lemon juice and half
the ginger. Lightly brush the fish on both sides with a little of the soy
ginger mixture and then dredge in the sesame seeds. 3. Heat the vegetable oil in a large nonstick skillet. Add the salmon to
the pan, and cook over moderately high heat until the sesame seeds are
golden and the fish is just cooked through, about 5 minutes per side. 4) Add the sesame oil, scallions, the remaining ginger and the remaining
soy-ginger mixture to the soba noodles and toss to combine. Transfer the
noodles to serving bowls, bop with the salmon fillets and serve. EACH: 448 cals, 15g fat (29% cff) 941mg sodium (vs 1,286 mg from tamari or
regular soy) - estimated by mastercook and kitpath@earthlink.net Recipe
adapted to reduce sodium 3/99 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 631 0 0 0 0 0 0
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