Tag: meatloaf

Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying in a little butter, duck fat, and duck gelatin, you’ll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

The key here is to mash the large chunks of cold duck with the warm duck fat and gelatin. As the meat breaks down, the fat cools and turns the whole bowl into creamy duck spread heaven. Pack it in a crock, keep it sealed with a layer of fat, and you have an incredibly tasty snack that will last long into the winter months.

Some chefs prefer to let the duck sit overnight with the rub on, and “potpourri” in, but I skip that step, and instead let the duck cool in it’s own juices after roasting, and then sit overnight in the fridge, to continue developing flavor. Once made, it can be enjoyed right away, but if you can hold off a few days, it will really come into its own. Or eat right away, and in a few days.

I know it’s a little early for edible holiday gift ideas, but keep this one in mind. The only problem is, once you’ve given duck rillettes as a gift, you’ll never give a gift as good. Just a little heads-up. That aside, I really hope you give this preserved duck spread a try soon. Enjoy!

Ingredients for about 3 cups of Duck Rillettes:

1 whole duck (about 4 1/2 pounds)

– For spice rub:

1 1/2 tablespoons kosher salt

2 generous teaspoons fresh ground black pepper

2 teaspoons dried thyme

– For the potpourri:

12 cloves garlic

six 1/4-inch slices fresh ginger

3 bay leaves

peel from 1 orange (only orange parts)

1 generous bunch fresh thyme

– Roast duck at 250 F. for about 5-6 hours, or until meat pulls away from the bones

To finish:

cold pulled duck meat

1 tablespoon Armagnac or cognac or other brandy

2 tablespoons soft unsalted butter

2-3 tablespoons warm duck fat (add as needed)

2 tablespoons warm duck stock

2 teaspoons parsley

1 teaspoons chive

1/2 teaspoon orange zest

1/2 teaspoon Dijon mustard

salt and fresh ground black pepper to taste
pinch of cayenne

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Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar

by Pam on July 17, 2014

We’ve had 90+ degree weather all week long which means I don’t feel like cooking. I picked up a rotisserie chicken from the store along with a couple ears of corn to make a hearty salad for dinner. I grilled the corn in my grill pan and diced the chicken, veggies, and extra sharp cheddar. I used chopped romaine and mixed greens in this salad and tossed it with Fran’s Vinaigrette^[1] but it would also be really tasty with Creamy Buttermilk Ranch^[2] dressing too. It was a quick and easy meal that didn’t heat up my house and we all enjoyed it.

Make the Fran’s Vinaigrette^[3] or Creamy Buttermilk Ranch^[4] and set aside to let flavors mingle.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.

Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.

Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.

Print^[5]

Save^[6]

Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar

Yield: 4

Total Time: 15 min.

Ingredients:

2 ears of sweet corn, husks removed
2 rotisserie chicken breasts, chopped
3 cups of romaine lettuce, chopped
3 cups of mixed greens, chopped
Handful of grape tomatoes, halved
1/2 orange bell pepper, diced
1/2 can of garbanzo beans, rinsed & drained
1 avocado, diced
1/4 cup extra sharp cheddar, diced
Fran’s Vinaigrette or Creamy Buttermilk Ranch, to taste, (see recipe links up above)

Directions:

Make the Fran’s Vinaigrette or Creamy Buttermilk Ranch (click on links up above for recipes) and set aside to let flavors mingle.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.

Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.

Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Dairy-free Lemon Pudding

This dairy-free, low-fat lemon pudding is a thing of dreams! It’s bold
in flavor and richness but not in calories and is made with just 6
simple ingredients, including one you would never imagine…

Cauliflower! Crazy? I know!

Please welcome today’s guest poster and holistic nutritionist, Leanne Vogul of Healthful Pursuit.^[1]

Hi Everyone, I’m pretty excited to be sharing this recipe with you today but first, let’s chat about dairy!

Many of us are allergic to it, sensitive to it, or have developed a love hate relationship with it. We eat, we enjoy, our stomachs hurt, our complexion suffers, but we just can’t imagine a life without the good stuff.

Taking the dairy-free lifestyle for a test drive or committing to it because of sensitivities can be a challenge… but it doesn’t have to be this way! After a decade of being dairy-free and learning what it takes to thrive on the diet, I created the Done with Dairy Toolkit^[2] a (free) guide to living dairy-free with loads of dairy-free recipes^[3] and health tips from yours truly.

When I’m in a crunch and need some dairy-free inspiration, I turn to the toolkit and my problem is solved!

One of my favorite tricks to making a healthy, dairy-free, Skinnytaste approved dessert is to use cauliflower in place of thick creams and added starches.

I know what you’re thinking, ‘cauliflower in dessert?’ YES! If you flavor it just right; with things like vanilla extract, lemon or orange zest, chocolate or citrus juice, you do not taste the cauliflower one little bit. All you have is smooth, creamy, sweet goodness.

Skeptical? I have just the recipe that will prove that dairy-free doesn’t mean that you have to be gnawing on cardboard, or giving up your favorite low-fat treats. This pudding is impressively low in fat, rich in flavor, highly creamy, and under 130 calories per serving. Crazy, right?

Let’s get right down to business!

Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit^[4].
Whether you’re sensitive to dairy, gluten, soy, eggs, grains, or sugar,
or are just interested in eating healthy, Leanne’s fun and simple
healthy recipes; of which she has more than 550 on her blog, are a great
resource for everyone.

Dairy-free Lemon Pudding
www.gordon-ramsay-recipe.com
Servings: 2 • Serving Size: 2/3 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 127.5 • Fat: 2 g • Protein: 4 g • Carb: 25 g • Fiber: 5 g • Sugar: 13.5 g
Sodium: 142 mg

Ingredients:

3 cups (350 grams) of roughly chopped cauliflower
1 cup unsweetened almond milk
2 tablespoons sugar
2 teaspoons pure vanilla extract
zest from 1 large lemon
1/4 cup freshly squeezed lemon juice

Directions:

Add cauliflower, almond milk, sugar, extract and zest to a medium sized saucepan. Bring to a boil on medium-high heat, uncovered. Once boiling, reduce heat to a simmer and cook uncovered for 5-7 minutes, until cauliflower is very soft. Remove from heat.

Add in lemon juice and pour into the bowl of your food processor or blender. Blend on high for 1 minute, or until very smooth.

Pour into a clean bowl and allow to cool at room temperature.

Cover and refrigerate overnight, for at least 18 hours. Refrigeration helps the bold lemon flavor subside and really transforms this pudding. Do not skip this step!

Substitution notes:

Feel free to use any type of non-dairy milk you have on hand. I like using unsweetened almond milk for my dessert recipes because it’s naturally sweeter (and lower in fat and carbs) than other non-dairy milks.
Any type of sugar would work here. White, brown, coconut sugar…

Author bio: Leanne Vogel is a holistic nutritionist on a pursuit of self-discovery through allergen-free recipes, travel, yoga and inward reflection. During her trip to India last year, Leanne was inspired to cut the extra baggage out of her life, embrace her true self and begin to live authentically. After returning home, she quit her highly successful corporate job and moved across the country, all in pursuit of the life she‘d always dreamed of. You can find Leanne living out her healthy journey as she documents her latest kitchen adventures on her blog, www.healthfulpursuit.com.

Connect with Leanne

Facebook: healthfulpursuit

Twitter:@be_healthful^[5]^[6]^[7]^[8]

References

^{^} Healthful Pursuit. (www.healthfulpursuit.com)
^{^} Dairy free Recipes (www.healthfulpursuit.com)
^{^} Dairy-free Recipes (www.healthfulpursuit.com)
^{^} Healthful Pursuit (www.healthfulpursuit.com)
^{^} allergen-free recipes (www.healthfulpursuit.com)
^{^} www.healthfulpursuit.com (www.healthfulpursuit.com)
^{^} healthfulpursuit (www.facebook.com)
^{^} @be_healthful (twitter.com)

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Cauliflower Puree Ramsay