Thursday, February 21, 2008

Stuffed Chicken Breasts

I usually make this recipe with a white cheese such as fontina or grueyer, but I had some curds that were getting in my way, so I used them. Maybe not so good a choice as they are a bit oily.

Mix breadcrumbs with some herbs and spices, cheese, and tomato juice to make a stiff paste. Allow it to sit for about ten minutes.

Pound boneless, skinless chicken breasts to a uniform thickness.

Form the stuffing into an oval and cover with the chicken. Salt & pepper to taste.
Bake at 375 for 30 - 40 minutes.

Let rest for ten minutes before serving.

Wednesday, February 13, 2008

Pesto Pizza with Shallots and Peppers

Our grocries now sell pizza dough. We've grilled pizzas several times before, but tonight we made a pesto with shallots and red pepper pizza in the oven. It was great and very simple to do.

Preheat the oven to 435F with the pizza pan or stone. We use a pan with vent holes in it. Roll out the dough on a floured cutting board. Saute shallots and peppers.
When oven is hot, put dough on pan and cook for about 4 minutes. Remove pan from oven and add toppings in layers: pesto, vegetables, fontina. DO NOT overload the crust! Bake for about 10 minutes or until it looks done. Let the pizza rest for 5 - 10 minutes before cutting.

Tuesday, February 12, 2008

Pork Roast with Beets & Mashed Potatoes

Pork roasts in general take on sweet flavors well. I use maple syrup in this recipe.

Let roast warm up to room temperature. Oil lightly and rub with a herb blend.
Brown roast well – you know the second rule! Brown food tastes better! Put roast on a v-rack over a baking pan.

Mix cumin and cayenne pepper into maple syrup. Baste over roast, coating all sides.

Cook in a 325°F oven until it reaches and internal temperature of 150°F, about an hour.

Sara made the gravy out of the fond in the pan. Amy did the carving.

Laurie handles the beets and mashed potatoes. The roasted beets with blue cheese are a nice accompaniment to the pork.