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Scallop Recipe with crunchy vegetable mix – Italian Cuisine


  • 8 g red-tailed chard
  • 12 scallops
  • 4 radishes
  • 2 carrots with leaves
  • a stalk of celery
  • dry white wine
  • fish soup
  • lemon
  • Orange
  • vinegar
  • extra virgin olive oil
  • salt
  • pepper

For the scallops recipe with crunchy vegetable mix, clean the carrots, keeping aside the leaves; peel them, cut a few strips with a potato peeler and reduce the rest to oblique slices. Cool the carrot leaves in ice water. Cut the celery stalk into rings, keeping the leaves aside. Slice the radishes very finely and dip them in iced water. Wash and cut the chard, removing the leaves and keeping only the red coast. Season the radishes, carrots, strips of celery and carrot with vinegar and salt. Sauté the carrot slices, the celery stalks and the ribs for a couple of minutes in a pan with a veil of oil, blend with 2 tablespoons of white wine, season with salt and pepper and continue cooking for another minute, then cover the vegetables with fish stock and cook for another 5-6 minutes; turn off the heat and add a little grated lemon and orange peel.
For the scallops: clean them, remove the coral, and scald in a pan with a little oil, a pinch of salt and pepper for a minute, turn them on the other side and continue cooking for another 10 seconds. Spread the vegetables cooked with a little of their cooking liquid in the dishes, lay the scallops, complete with raw vegetables and brought to the table.

Double Chocolate Banana Bread

Double Chocolate Banana Bread

by Pam on October 8, 2013

I found a zip lock bag full of frozen bananas while cleaning out my freezer yesterday so I decided to surprise my kids and make them some banana bread. I found a Tyler Florence[1] recipe that looked perfect and I happened to have all the ingredients on hand. It was a little more time consuming to make, simply because I had to melt the bittersweet chocolate, but other than that, it was quite easy to throw together. It smelled incredible while it baked and it turned out moist and delicious. My kids both thought it looked really pretty with the powdered sugar dusted on top and said it was absolutely delicious. They snacked on it while doing homework which made their homework a little more tolerable.

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Place some water into a pot over medium heat. Place a glass bowl in the pot (making a double boiler) then add the pieces of bittersweet chocolate. Stir often until just melted. Remove from the stove and set aside.

Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the melted chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients until just combined; do not over mix.

Pour the batter into the prepared loaf pan and bake until a tester inserted into the center of the bread comes out almost clean, 60-70 minutes.

Remove from the oven and let cool for at least 15 minutes before removing the bread from the loaf pan. Continue to cool on a baking rack.

Once the bread has cooled completely, sprinkle the top with powdered sugar. Slice and serve. Enjoy.



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Double Chocolate Banana Bread




Yield: 1 loaf

Prep Time: 15 min.

Cook Time: 60-70 min.



Ingredients:

2 cups of flour
3/4 cup white sugar
1/4 cup cocoa powder
1 1/2 tsp baking powder
1 tsp kosher salt
1/2 cup unsalted butter, softened
4 oz bittersweet chocolate, melted
2 large eggs, room temperature
3 very ripe bananas (if frozen be sure to thaw them)
1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl.

Place some water into a pot over medium heat. Place a glass bowl in the pot (making a double boiler) then add the pieces of bittersweet chocolate. Stir often until just melted. Remove from the stove and set aside.

In another bowl, cream the butter until lightened, then beat in the melted chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients until just combined; do not over mix.

Pour the batter into the prepared loaf pan and bake until a tester inserted into the center of the bread comes out almost clean, 60-70 minutes.

Remove from the oven and let cool for at least 15 minutes before removing the bread from the loaf pan. Continue to cool on a baking rack. Once the bread has cooled completely, sprinkle the top with powdered sugar. Slice and serve. Enjoy.



Recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

  1. ^ Tyler Florence (www.tylerflorence.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Garlicky Orzo with Roasted Vegetables

Garlicky Orzo with Roasted Vegetables

by Pam on September 25, 2013

I was roasting a chicken for dinner and wanted a nice healthy side dish to serve with it. I looked through my pantry and refrigerator to see what I had on hand. I found some orzo, garlic, yellow squash, asparagus, red onion, orange bell pepper, and cherry tomatoes. I cooked the orzo per instructions and roasted the veggies then I sautéed them with olive oil, garlic, and a bit of crushed red pepper flakes. I simply seasoned it with sea salt and freshly cracked pepper then served. It was light, healthy, filling, and flavorful and it paired nicely with the roasted chicken.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes. Remove from the oven.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add 1 tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.



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Garlicky Orzo with Roasted Vegetables




Yield: 4

Prep Time: 10 min.

Cook Time: 20-25 min.



Ingredients:

Olive oil
10 spears of asparagus, diced
1 yellow squash, diced
1 baby orange bell pepper, diced
1/4 red onion, diced
Handful of cherry tomatoes, halved
1 cup of dry orzo, cooked per instructions
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add a tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)