Week of 2/13/10
Lunch
Cranberry Turkey Sandwich - honey roasted turkey, havarti cheese, alfalfa sprouts, mayo, and cranberry apricot chutney on multigrain bread (adapted from Nordstrom Cafe)
Main Courses
Gourmet Mushroom Risotto / Risotto al Salto (risotto cakes) with leftovers (Allrecipes)
Chicken Salad Sandwich - shredded chicken breast, toasted almonds, diced apples, alfalfa sprouts, mayo, lemon juice, oregano, and pepper (adapted from Andersen Bakery)
Shredded Chicken served with Sesame Paste and Parsley
Vegetables
Broccoli alla Romana (Contorni)
Tagu Choy
Grains
White Rice
Dessert
Tiramisu II (Allrecipes)
CPG Products
Kashi Strawberry Fields Cereal
Oskri Turkish Delight Bar
FSTG Chocolate Corn Tortilla Chips
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Cranberry Turkey Sandwich was very good, though not quite yet to Nordstrom level because the wichcraft chutney I got from Williams-Sonoma leaned too much on the sweet side and not enough on the tart - need a more dominant cranberry taste next time. Alfalfa sprouts are very, very good.
ReplyDeleteWe made an absolutely delicious chicken salad to use up the remaining sprouts. This was inspired by the chicken salad sandwich at Grain D'Or / Andersen Bakery. It was really good and made me wonder why I don't make more of my own food, if it beats most things out there in terms of taste and health.
Mushroom risotto was just okay the first night because B put in too much broth, but WOW for the leftovers that we crafted into pan-seared risotto cakes!! This makes me rethink risotto completely - that there is so much use beyond the first night of al dente greatness.
Tiramisu was an extremely professional recipe - it beats most tiramisu I've had outside hands-down. I can't believe how good food we make tastes - again, why bother dining out???
As always, love that broccoli alla romana - what an interesting way to cook broccoli! The white wine adds such a sweet touch to the dish.
As for the CPG featured items of the week...
Can I rave enough about Kashi? They can do no wrong. Strawberry Fields cereal was created with such integrity. I loved the whole slices of strawberries and the whole pieces of raspberry. Usually, I shy away from dried pieces of fruit in cereal because it used to inevitably taste like fruit-flavored vitamins. Likely the freeze-drying technique enabled the fruit to retain more of its natural taste. I am also impressed that the cereal is organic because the cost of organic fruit is so expensive. Kudos to Kashi. If I lived in San Diego, I would totally try to work for you!!!!!
Oskri Turkish Delight bar was a delight. Too bad I don't know where to find this in retail stores. Great texture... I love the little round beads of millet. Taste is subtly sweet. Nicely done.
FSTG chocolate corn tortilla chips? I see where you are trying to go, but I'm sorry, it was just a little weird. The corn taste was too pronounced. Adding some nut butter on top overwhelmed the chocolate taste. Interesting, but won't buy again.
Tiramisu II (from Allrecipes)
ReplyDelete12 servings - we made half this amount for 2 ppl for 3 nights
Ingredients:
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Directions:
1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. (Tastes blend better on subsequent days - can make a day ahead.)
Leftover risotto can end up with a mushy, glue-like consistency, so we used the leftovers to make risotto cakes instead:
ReplyDelete3 cups chilled mushroom risotto
1 cup all-purpose flour
2 large eggs, lightly beaten
2 cups coarse fresh bread crumbs (from about 4 slices firm white sandwich bread)
6 tablespoons olive oil
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preparation
Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper. Repeat with remaining cakes.
Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.
Read More http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808#ixzz0grfKojhK