FIGS STUFFED W/PROSCIUTTO & SMOKED CHEESE

This Mediterranean inspired appetizer is perfect for any summer party.

Although dried figs can be used, fresh figs are indescriably good!

ORANGE-MISO MARINATED HALIBUT

1 orange, juiced

2 tbsp white miso paste *

1 tbsp soy sauce

1 tsp Thai chile sauce *

1 lb halibut fillets

1/2 tsp cornstarch

1 tsp water

Combine orange juice through pepper sauce. Place halibut fillets and marinade in sealable plastic bag. Marinade 8-12 hours.

Prepare grill. Remove fish from marinade. Pour marinade into a small saucepan. Cook the halibut, skin side down over hot coals. Turn once when almost cooked. Fish is done when it flakes easily with a fork. Remove from grill.

In the meantime, bring marinade to a low boil. Combine cornstarch with water, add to marinade and cook until thickened, about 1 minute.

Top the fillets with the sauce.

Yields 4 servings

* White miso paste and Thai chile sauce are available at Asian markets. I highly recommend HMart at 2751 South Parker Rd Aurora, CO 80014 - (303) 745-4592. They are a great source for all sorts of fresh produce and seafood as well.

COLD POACHED SALMON W/FENNEL-PEPPER RELISH

Relish:

3/4 c finely chopped fennel

3/4 c finely chopped red pepper

1/4 c finely chopped onion

3 tbsp white wine vinegar

1 tbsp finely chopped fresh tarragon

or 1 tsp dried tarragon

1 tbsp sugar

2 tsp capers

1/4 tsp salt

Salmon:

1 c chopped onion

1/2 c chopped carrot

1/3 c chopped celery

2 c seafood broth or clam juice

12 oz dark ale

1 bay leaf

4 lbs salmon fillet

To prepare relish, combine ingredients, stirring well. Cover and chill.

To prepare salmon, combine onion through bay in a Dutch oven, bring to a boil. Reduce heat, cover and simmer 20 minutes. Strain liquid and discard the solids.Return the liquid to pan; bring to a simmer. Add salmon, cover and cook 5 minutes. Remove from heat, let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid.

Serve relish over salmon.

Yields 8 servings

Nutrition:

Calories 338 Carbohydrates 12.7 g

Fat 13.2 g Fiber 1.3 g

Cholesterol 88 mg Protein 37.3 g

Sodium 315 mg

I wanted a dish to serve at a party so I used a large salmon fillet weighing 6.7 lbs. The challenge was in finding a pan large enough to accommodate the fillet. I used a broiler sheet, covered it with foil and placed it over three burners on the cooktop. (My cooktop is configured with 5 burners – one in the center and two on either side.) The cooking time increased from 5 minutes to 20 minutes.

Almond Mocha Muffins

1 cup flour
1 cup whole wheat flour
2/3 cup + 2 tsp raw sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp instant coffee
2 tbsp Dutch-process cocoa
3 tbsp butter, chilled & cut into small pieces
1 cup sliced almonds
1 cup plain, fat-free yogurt
1/4 cup fat-free milk

Preheat oven to 400° F. Coat 12 muffin cups with cooking spray.
In a mixing bowl, combine flours, 2/3 cup sugar, baking powder, baking soda, salt coffee and cocoa. Cut in butter, until mixture resembles coarse meal.
Add sliced almonds.
In a separate bowl combine yogurt and milk. Add to flour mixture, stirring until dry ingredients are just moistened.
Fill muffin cups with 1/4 cup batter. Sprinkle with remaining 2 tsp sugar.
Bake 18 minutes until an inserted toothpick comes out clean.

Yields 12 muffins

Nutritional Information

Calories 175 Carbohydrates 21 g
Fat 9 g Fiber 4 g
Cholesterol 10 mg Protein 6 g
Sodium 190mg

©Donna Detter, 2009

Molasses Cookies

1 cup packed dark brown sugar

1/2 cup vegetable shortening

1/2 cup molasses

1 large egg

2-1/4 cups flour

2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1/4 tsp salt

1/2 cup water

1/4 cup granulated sugar

Cooking spray

Combine brown sugar & shortening in a large bowl; beat at medium speed until light and fluffy. Add molasses & egg; beat well. Combine flour through salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until just blended. Cover; freeze 1 hour.

Preheat oven to 375°.
Place water in a small bowl. Place sugar in another. Lightly coat hands with cooking spray. Shape dough into 1" balls. Dip top into water; dip wet side into sugar. Place balls, sugar side up, 1.5" apart on baking tray coated with cooking spray. Bake for 8 minutes. Remove from pans; cool on wire racks.

Yields 4 dozen cookies

NUTRITIONAL ANALYSIS: Calories - 66 Fat - 2 g Cholesterol - 4 mg Sodium - 67 mg Carbohydrates - 11.8 g Fiber - .2 g Protein - .7 g

ARTISAN BREADS: Orange-Spiced Fruit Bread

This fragrant bread does triple duty as a dessert, a snack, or a fine accompaniment to tea

14 servings - $8.99

ARTISAN BREADS: Crunchy Corn & Millet Bread

This loaf's mild corn flavor goes well with stews, chowders and Tex-Mex dishes

14 servings - $14.99

ARTISAN BREADS: Parmesan-Herb Focaccia

Puffy, chewy crisp and fragrant - this focaccia goes well with soups, salads and, of course, Italian fare

12 servings - $5.99

ARTISAN BREADS: Seeded Multigrain Loaf

A fabulous seed encrusted rustic bread, full of nutty taste, aroma and texture

8 servings - $5.99

Cumin-Coriander Crusted Swordfish

 1 lb swordfish

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp garlic salt

1 tbsp cracked black pepper 

Salsa:

1 avocado, diced

2 plum tomatoes, diced

2 tbsp cilantro, chopped

juice of 1 lime

 Cut swordfish into 4 pieces. 

Combine cumin through black pepper. Rub all sides of swordfish.

Combine all ingredients of salsa including any left over spice rub.

Grill swordfish until flesh flakes easily with a fork.

Top with avocado-tomato salsa. 

Yields 4 servings 

© Donna Detter, the Guiltless Gourmet, 2009

And, yes, this is on top of my Mexican rice.

Pollo Mole Verde

1 3 lb chicken

Sauce:

12 tbsp pumpkin seeds, toasted

1/2 tsp salt

1/4 tsp ground cumin

1/4 tsp ground cinnamon

dash freshly ground pepper

2-1/2 c chicken broth

4 tomatillos

2 serrano chile

2 garlic cloves

1 small onion, peeled, halved and root intact

2 tbsp fresh cilantro

4 large romaine lettuce leaves

1 tsp vegetable oil

Cilantro for garnish

 

Cook chicken in a large pot. Season with salt, pepper, cumin and oregano. Remove chicken from stock; cool. Save broth for sauce. Remove meat and skin from bones; discard bones and skin. Shred chicken.

Place pumpkin seeds, salt, cumin, cinnamon and pepper in a spice mill. Process until finely ground. Place mixture in a small bowl. Stir 1 cup broth into the spice mixture. 

Remove husks and stem from tomatillos. Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently. Remove from heat; cool. Quarter tomatillos. Trim roof=t from onion and discard. 

Place tomatillos, chile, garlic and onion in a blender. Add 1/2 cup broth, cilantro and lettuce. Process until smooth. 

Heat oil in a skillet over medium heat. Add puréed tomatillos mixture; reduce heat to low and cook 5 minutes or until slightly thick. Stir in spice mixture and remaining broth. Add shredded chicken and cook 10 minutes. 

Serves 8

© Donna Detter, May 2009

I serve this over Donna's Mexican Rice

Picnic Under the Stars

Another fabulous find in one of my favorite cookbooks – “Cooking Light Annual Recipes 2004”. I served this menu to my investment club the other evening. While we couldn’t see the stars due to cloud cover, we were at least able to dine al fresco. 

White Bean Dip

Spicy-Sweet Melon Salad

Saffron Shrimp w/Fennel Seeds

Italian Rice Salad

Lemon Cloud with Blackberry-Mint Compote

Serves 6 

There was a small amount of the lemon cloud left over. My husband, who always professes to be less than wild about lemon, loved it. (Of course, this is the same man who for years said he wasn’t a dessert eater. He has finally stopped trying to convince me of that.)

SPICY-SWEET MELON SALAD

The longer this salad sits and the flavors meld, the spicier it gets. 

1/2 c sugar

1/2 c water

1/2 small jalapeño, thinly sliced

2 c cubed honeydew

2 c cubed cantaloupe

Combine sugar and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; add jalapeño slices. Chill.

Combine sugar mixture and cubed melons. Cover and refrigerate at least 4 hours.

Yields 6 (2/3 cup) servings

Nutritional Information:

Calories: 104    Fat: 0.2 g     Cholesterol: 0 mg   

Sodium: 11 mg    Carbohydrates: 26.5 g  Fiber: 0.8 g

Protein: 0.8 g

This recipe is from the 2004 Cooking Light collection.

Grape Leaves Stuffed w/Rice, Currants & Pine Nuts

This is absolutely the best recipe for stuffed grape leaves. Steaming them in the olive oil-lemon juice mixture adds just the right touch. I use a steam oven, so I can cook them right in the dish I serve them in and do not need to add any additional liquid during the steaming.

1/2 lb grape leaves

2 large onions, finely chopped

2/3 c olive oil, divided

2 tbsp pine nuts

1-1/2 tsp tomato paste

1/2 c short grain or risotto rice

2 tbsp currants

salt & pepper

1 tsp ground allspice

2-3 tbsp chopped mint

2-3 tbsp chopped dill

2 tomatoes, sliced

1 tsp sugar

juice of 1 lemon

To prepare grape leaves, remove from jar and place in shallow pan. Pour bowling water over them and allow to soak 20 minutes or more. Then rinse in cold, fresh water and drain.

For the filling, fry the onions in 3 tbsp olive oil until soft. Add the pine nuts and stir until they are golden. Stir in the tomato paste through chopped dill. Mix well.

Place a grape leaf on a plate, vein side up. Put one heaping teaspoonful of filling in the center of the leaf near the stem. Fold the ends up over the filling. Then fold in the sides toward the middle. Roll up like a small cigar and squeeze the filled roll in the palm of your hand. Repeat with the rest of the leaves.

Line the bottom of a pan with the tomato slices and then pack in the rolled grape leaves so they fit snuggly.

Mix the remaining olive oil, sugar and lemon juice with 2/3 cup water. Pour over grape leaves. Put a small plate on top of the leaves to prevent them from unrolling. Cover the pan and simmer gently for one hour, adding more water as needed. Let the grape leaves cool in the pan before removing.

Serve at room temperature.

Yields about 30 rolls.

SCOFFINS, SCUFFINS?

This comes from one of those cookbooks I listed earlier as a favorite – “Conscious Cuisine”. The recipe is for scones, but the batter was too runny to knead so I ladled it into muffin cups. The top is quite crunchy, like a scone; the center is denser than a muffin. The recipe is as it appears in the cookbook. I used regular whole wheat flour & Kosher salt, omitted the kneading and baked in a muffin tin. 

Cranberry Orange Scones 

1 c unbleached whole wheat pastry flour

1 c unbleached flour

2/3 c + 2 tsp raw sugar

2 tsp baking powder

1/4 tsp sea salt

3 tbsp chilled butter, cut into small pieces

1/2 c dried cranberries

2 tsp grated orange rind

1 c plain fat-free yogurt

1/4 c fat-free milk

 

Preheat oven to 400°. Coat a baking sheet with cooking spray.

In a mixing bowl combine flour through salt. Use a pastry blender or two knives to cut in butter until mixture resembles coarse meal. Add the cranberries and orange zest. Toss well to distribute.

In a separate bowl mix together the yogurt and milk. Add the yogurt mixture to the flour mixture and stir just until dry ingredients are moistened.

Turn the dough out onto a lightly floured board and knead 4 or 5 times with floured hands.

Pat the dough into an 8 inch circle on the baking sheet. Cut the dough into 12 wedges (do not separate the wedges). Sprinkle with the remaining 2 tsp sugar.

Bake for 12 minutes or until golden. 

Yields 12 scones 

Nutritional Information:   Calories  120, Protein  3 g, Fat 3 g, Carbs 22 g, Fiber 3 g, Sodium 190 mg

 

HONEY GRAHAM CAKE VARIATIONS

Cake

1-1/2 cups graham cracker crumbs - 126 g

4 large eggs at room temperature, separated

1/2 cup honey - 170 g

1 tsp vanilla

1/2 tsp baking soda - 2 g

1/2 tsp salt - 3 g

Topping

2 tbsp honey - 42 g

Preheat oven to 350° F. Coat a 9" springform pan with

cooking spray. Line with parchment.

Beat 4 egg yolks salt until well thick and lemony yellow. Add the graham cracker crumbs and mix well.

Beat the 4 egg whites until very foamy, white and doubled in volume, but not stiff enough to hold peaks. Using a rubber spatula mix egg whites into nut mixture until just combined.

Spread the batter into the prepared pan.

Bake the cake until golden brown, about 30 minutes. Let cool in the pan 10 minutes. Run a knife around the edge to loosen from sides. Remove ring and let cool completely.

Drizzle the top of the cake with the honey. 

Yields 10 servings 

NOTE: It is imperative that eggs are at room temperature for the proteins to unwind enough to support the cake's texture.

VARIATIONS 

Strawberry Shortcake

1-1/2 lbs strawberries, hulled and halved

1 tsp grated orange rind

1/8 tsp cardamom

1/4 cup sugar

1/2 cup whipping cream 

Prepare cake omitting the drizzle of honey.

Combine strawberries through sugar in a saucepan. Heat until sugar has dissolved and the syrup is slightly thickened.

Chill mixing bowl and beaters in freezer. Add cream and beat until stiff peaks form.

Top cake with strawberries and whipped cream. 

Pineapple Upside Down Cake

15 oz crushed pineapple, drained

1/4 cup honey 

Heat the honey and pour it into the bottom of the springform pan. Add the crushed pineapple and spread evenly. Prepare cake batter and pour into the pineapple line pan. Bake at 350° about 30 minutes.  Remove from oven and allow to cool. Invert the pan, loosen and remove the ring. Carefully remove bottom of pan and parchment paper. 

Plum Upside Down Cake

3 ripe plums, sliced

1/4 cup honey

1 tbsp crystallized ginger 

Prepare as the Pineapple Upside Down Cake, adding the ginger to the topping.

 

 

 

 

 

 

 

 

 

 

Mother's Day Classic Desserts

Why not treat mom to a classic dessert this Mother's Day!

 

Choose from old favorites:

 

·          Strawberry Shortcake Jelly Roll

·         Guiltless Strawberry Cheesecake

·         Guiltless-er I Strawberry Cheesecake (sugar-free)

·         Guiltless-er II Strawberry Cheesecake (gluten-free)

·         Tiramisu

·         Honey Almond Cake (gluten-free)

 

New additions:

·         Flourless Espresso Cake (gluten-free)

·         Apple Crumb Croustades 

 

Complete dinners also available!

Apple Crumb Croustades

I normally shy away from recipes that call for anything resembling pie crust. But I had some apples I wanted to use and the rest of the dinner was simple enough to prepare, so I gave this a go. This is going to be a staple for entertaining as well as just me and Rod.

CRUST:
1 c flour
1/8 tsp salt
3 tbsp chilled butter, cut into small pieces
3-1/2 tbsp ice water

Combine flour that has been lightly spooned into a measuring cup with salt. Cut in the butter until mixture resembles coarse meal. Add ice water, stir until just moist. Turn dough out onto floured surface and knead 5 times. Divide into 4 portions. Place each portion between 2 sheets of plastic wrap and roll into 6” circles. Chill 10 minutes. Remove plastic wrap and place on baking sheet lined with parchment.
Preheat oven to 350°.

FILLING:
2 c chopped Granny Smith apple
1-1/2 tbsp fresh lemon juice
1/4 c packed brown sugar
1 tbsp flour
1/8 tsp salt
1/8 tsp cinnamon
1 tbsp water
1 egg white

Combine apples and juice; toss to coat. Add sugar, salt and cinnamon; toss to combine. Place 1/4 of the mixture in the center of the dough circle leaving a border. Fold edges of dough toward center, pressing gently (dough will only cover part of the apple mixture. Combine the egg white and water; brush gently over outside of the crust.

TOPPING:
2 tbsp flour
1 tbsp brown sugar
1/8 tsp salt
1/8 tsp cinnamon
1-1/2 tsp chilled butter, cut into small pieces

Combine ingredients and cut in the butter until mixture resembles coarse meal. Sprinkle evenly over each croustade.
Bake 45 minutes.

Yields 4 servings

From Cooking Light, October 2005

Thai Marinated Halibut

Question: What do you make with left over coconut milk and fresh halibut that is on special?
Answer: Thai Marinated Halibut

2 pounds halibut, cut into 6 pieces
2 garlic cloves, chopped
1 long, red chili, seeded & chopped
3 tbsp Thai basil, chopped, divided
1 tbsp sugar
3 limes, divided
1-2/3 cup light coconut milk
1 tbsp fish sauce

Place garlic, chili, 2 tbsp of the basil and sugar in a food processor. Grate the rind of one of the limes and add to the mixture along with the juice of that lime. Process into a rough paste. Add the coconut milk and mix well.
Place halibut pieces in a shallow dish; cover with the marinade and refrigerate for one hour. Remove from refrigerator and allow to come to room temperature. Drain the marinade and reserve.
In the meantime, prepare the grill. When coals are ready, add the fish and cook for 4 minutes on each side or until fish flakes with a fork.
Strain the marinade. Pour the milk into a saucepan, bring to a boil and simmer gently for 5 minutes. Add the sieve contents and continue to simmer 1 minute more. Stir in the fish sauce and the remaining Thai basil.
Place fish on a deep serving plate and pour over the sauce. Cut the remaining limes into wedges and serve with halibut.

This recipe was adapted from “Grill – Stylish Food to Sizzle” by Linda Tubby.

Cook Books I Enjoy

I often sit down with a cook book and page through it while I am eating lunch or breakfast. There aren’t many that I don’t enjoy to some degree. The ones with pictures are nice, but can sometimes be misleading. Even though I have followed the recipe exactly (okay – almost exactly) the final result doesn’t always look the way it is pictured. And I like cook books that give some sort of history to the recipe. Suggestions of alternate ingredients or accompaniments are nice also. Not that I always pair things they way suggested, but it does let me know if someone else is thinking along the lines that I am for a meal.
Here are some of my favorites and why I like them:
· “Hot Wok”, “Hot Pasta”, “Hot Barbecue”, “Hot Chicken” – Carpenter & Sandison. I started with “Hot Wok” in ’96. The authors have a great way of blending tasty ingredients from different ethnic cuisines. I lean toward the recipes that don’t use a lot of oil and even then I reduce the called for amount without sacrificing the quality of the dish. Since then I have added the other books to my collection and use them all. Great pictures!
· “ Moosewood Restaurant Low-Fat Favorites” – good introductions to the recipes. This became a member of my collection in 1998. The Italian Fish Stew only needs some crushed red pepper to make it perfect.
· “Conscious Cuisine” - Cary Neff . This cook book is a great one for putting together an elegant meal. Some of the recipes require some extra effort – but it is well worth it. I have been using this cookbook for entertaining since 2003. Fabulous pictures, but my dishes don’t always look the same.
· “Complete Grilling Cookbook” – Williams-Sonoma. Another collection of recipes that won’t let you down when you want to impress the guests. Their menu for a Mediterranean Feast is a staple for summertime entertaining. I discovered this cook book in a library when I was visiting my best friend and she asked me to cook for some guests that evening. That was 2004. We are using it again for the same reason this coming weekend.
· “Favorite Recipes from Around the World” – The Meatless Gourmet, Bobbie Hinman. I found this in a used book store in 2002. Divided into seven different regions, I always fall back on this book for a dish or two when I am doing an ethnic meal. The recipes are simple, tasty and often very creative in the use of ingredients to prepare healthy versions of popular ethnic dishes.
· “Mexican Light – Healthy Cuisine for Today’s Cook” – Kris Rudolph. The left hand page is in Spanish, the right in English. Each recipe suggests alternatives for lower fat or lower carbohydrate versions of the dish. It has been in my collection since 2007.
· “India with Passion” – Manju Malhi. Updated Indian cooking that is healthy and tasty. Also added in 2007, this gives me a reason to visit the Indian grocery store.
· “Arabesque – A Taste of Morocco, Turkey & Lebanon” – Claudia Roden. I received this as a present from one of the members of my book club this past year. It is the source of most of the recipes I am using for the Artists’ Reception at Art & Framing at Stapleton next month.
· “Cooking Light “ – Between 3 dozen or so magazines and 6 of their books compiling a year’s worth of recipes, I can always find something to inspire me!

Art & Framing at Stapleton

You are invited to the opening of

"All Colorado"

Artisits' Reception

May 15, 2009

6:00 - 9:00 PM

Art & Framing at Stapleton

7483 E 29th Place

Stapleton Town Center

Featured Artists:

Deborah McAllister

Joan Rossberg

Lelija Roy

Ron Leraaen

http://www.artandframingstapleton.com/

Food provided by the Guiltless Gourmet

Turkish Chicken w/Plums & Bulgur Pilaf

Chicken, plums, allspice, cinnamon, bulgur, walnuts – not the typical combination we throw together for a quick meal. But if you have an hour and want something foreign to your taste buds, here is a dish to consider. Don’t be intimidated by the list of ingredients – I really did this in an hour.
This was inspired by several recipes from Claudia Roden’s “Arabesque – A Taste of Morocco, Turkey & Lebanon”. I combine two recipes and eliminated much of the fat for a healthy, tasty meal. As the tagline says “All of the taste….none of the guilt”.

CHICKEN
2 tsp Olive Oil
3 cloves Garlic, thinly sliced
2 Chicken breasts, boneless, skinless
1 tsp Kosher salt
1 tsp Black pepper, freshly ground
3 Red plums, cut into 8 sections each
2 tbsp Apple juice concentrate
1 tsp White wine vinegar
1 clove Garlic, minced
Pinch Red pepper flakes
1 tsp Corn starch
1 tbsp water

BULGUR PILAF
1 tsp Olive oil
1/4 cup Red onion, chopped
1/2 cup Bulgur
3/4 cup Chicken stock
1/4 tsp Cinnamon
1/4 tsp Allspice
2 tbsp Walnuts, toasted and chopped
1/4 tsp Kosher salt
1/4 tsp Black pepper, freshly ground

In a large skillet, heat the oil. Sauté the sliced garlic 5 seconds. Add the chicken breasts. When partially cooked, add the plums, salt and pepper. Cook until chicken is done and plums are tender.
In a small saucepan, combine the apple juice and vinegar; add the minced garlic and simmer 3-4 minutes. Add the red pepper flakes. Combine the cornstarch with the water; add to mixture and bring to a low boil. Cook until slightly thickened.
While the chicken is cooking, sauté the onion in a separate pan until slightly golden. Add the bulgur and the next 3 ingredients. Cook 15 minutes until the liquid is absorbed and the bulgur is tender. Add the toasted walnuts, salt and pepper.
Add the sauce to the chicken and plums. Serve atop the bulgur pilaf.

Yields 2 servings
© Donna Detter 2009

South of the Border Dinner

Black Bean & Corn Salsa
Orange Jicama Salad
Peppered Corn Muffins
Polo Mole Verde
Donna’s Mexican Rice
Bittersweet Chocolate Mousse à la Orange


Polo Mole Verde – tender, hand-shredded chicken breast in a tasty sauce of toasted pumpkin seeds, tomatillos, and cumin.

Black Bean & Corn Salsa

Orange Jicama Salad