Recipe(tried): This Weeks Winners

Here they are...**** This Weeks Winners ****

# 1 - Grilled Pizza (on GF Grill)

I adapted this recipe from Eating Well Magazine (a 1996 edition). It was an article on grilling pizza out of doors. Since that wasn't possible, I adapted it for the GF Grill. I "Grilled" the eggplant and "grilled" the pita breads and then tossed the ingredients, put them on the pita and put them in the oven. Great.

GRILLED PIZZA WITH EGGPLANT, TOMATOES AND FETA CHEESE
(GF Grill)
Adapted from source: Eating Well Magazine, 1996*
Servings: 4

1 large eggplant, trimmed, sliced in 1/2-inch thick rounds
2 tbsp garlic-flavored olive oil, divided use
Salt and freshly ground black pepper, to taste
2 large vine-ripened tomatoes, seeded, roughly chopped
1/3 cup crumbled reduced fat Feta cheese
4 tbsp chopped fresh mint OR 2 tbsp dried oregano, crumbled
5 pita breads or small pizza crusts

Preheat the George Foreman Grill.

In a large bowl, toss the eggplant slices with 1 tbsp of garlic-flavored oil. Sprinkle the slices with salt and pepper and grill, turning after 4 minutes, until tender, about 8 minutes. Let cool and chop coarsely.

In a mixing bowl, combine the chopped eggplant with tomatoes, reduced fat feta, 2 tbsp of mint (or 1 tbsp oregano), and remaining 1 tbsp of oil. Taste and adjust seasonings with salt and pepper.

Place pita breads on GF Grill. Cover and grill for 2 minutes to get some marks. Then take them out (cook one at a time) and put the topping on.

Place in a preheated 400 degree F oven on a preheated pizza stone. Bake for 5-7 minutes until everything is heated through and the pita gets a bit crusty on the bottom.

Serve each pizza sliced in 4 quarters.

Risa's notes:
Original recipe from July/August 1996 issue of Eating Well Magazine. Article was on grilling pizza outdoors. Originally you are supposed to put the dough for the pizza on the grill, grill the eggplant and chop it, mix it with the tomatoes, feta and mint and then put the topping mixture on the pizza and finish cooking it on the grill.

I served the pizza with some soup. You can serve it alone, as an appetizer or a light lunch.

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# 2 - Romantic Dinner

I originally copied this recipe from the 'net before Valentine's Day thinking I would make it that night. I didn't so I saved the recipe and decided to make it tonight. Only thing I would change, if I made it again, would be too make the sauce a bit smoother and thicker after taking the chicken out of the pan. Make a real "pan sauce" as the French say. Also I would sear the meat a bit before adding the champagne. Otherwise, it was quite delicious. Thanks to Chickie from BakeryShoppe for posting it in January.

The other recipe is a scone recipe I made for breakfast. I got it from one of my lists (I didn't write which one on the original recipe) and it was good but needs extra cinnamon and some more sugar added to make it more to my liking. The dough came out very well - not sticky as other scone recipes are - and was easy to pat into a circle. Didn't need any rolling either. A really easy scone recipe.

CHICKEN IN CHAMPAGNE SAUCE
Source: The Heritage of French Cooking
Servings: 4

1 (4 lb) chicken, cut in 12 pieces
1 shallot, minced
12 fresh tarragon leaves OR 1 tsp dried*
Salt and freshly ground black pepper
2/3 cup Brut Champagne
1/2 cup light cream**
1/2 tsp arrowroot
1 tsp mustard***
1 lb fresh mushrooms

Remove the skin from the chicken pieces and make incisions in the flesh. Put the chicken, shallots and tarragon into a 10 1/4-inch nonstick saute pan****. Season with salt and pepper and add the champagne. Bring to a boil over low heat. Stir, cover and cook for 30 minutes.

Meanwhile, mix the cream, arrowroot, and mustard together; set aside.

After the chicken has cooked for 30 minutes, pour the arrowroot mixture into the pan and cook, covered, for another 15 minutes.

Meanwhile, cut off the mushroom stems level with the caps and discard the stems. Wipe the caps of any dirt, and finely slice. Add to the pan after 45 minutes of cooking time and cook, uncovered, for 10 minutes, stirring often. Serve immediately.

Risa's notes:
* I felt the finished recipe could have used more of a tarragon flavor so I would up the amount of tarragon.

** I used some Land O' Lakes Non Fat Half-and-Half and some milk because there was no heavy cream.

*** I used Dijon mustard. Recipe didn't say what kind. I figured recipe is of French nature, I should use a French mustard.

**** I used a large nonstick chicken fryer. Worked great.

Posted by Chicken to BakeryShoppe 1/3/00
CINNAMON WALNUT SCONES
Servings: 8

1 3/4 cups all-purpose flour
1/4 cup walnuts, finely chopped*
4 1/2 tsp sugar**
2 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup cold butter, cut in tiny dice
2 eggs
1/3 cup heavy whipping cream***
1/4 cup buttermilk

In a bowl, combine the first 6 ingredients; cut in butter until the mixture resembles coarse meal.

Combine eggs and cream; stir into dry ingredients, just until moistened. Turn onto a floured board; gently pat into a 7-inch circle, 3/4-inch thick. Cut into 8 wedges. Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let rest 15 minutes.

Bake at 450 degrees F for 14-16 minutes (mine baked in 12 minutes), or until golden brown.

Source: Victorian Rose Tea Room, 1130 Bethel Avenue, Port Orchard, WA 98366. 1-360-876-5695. Open daily 9 am to 6 pm. Breakfast, lunch and High Tea are served.

As found in the "Collector's Edition" of Taste of Home Magazine.

Risa's notes:
* I used pecans.

** I thought this was not enough sugar. I would up it a bit. Maybe 2 tbsp would work.

*** I used Land O' Lakes NonFat Half-and-Half instead of whipping cream. Worked well.

I would probably up the amount of cinnamon too. They were not cinnamon-y enough for my tastes. Still quite good though.

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# 3 - Asian Noodles (YUM)

Another fabulous recipe from Asian Noodles by Nina Simonds. This was delicious. Served it with some wok-cooked broccoli with garlic. Served it with a jar of chile paste with garlic (our favorite in Chinese restaurants).

CURRIED VEGETARIAN NOODLES
Source: Asian Noodles by Nina Simonds
Servings: 6

1 1/2 tbsp safflower or corn oil*
CURRY SEASONINGS:
1 1/2 tbsp minced garlic
1 tbsp minced fresh ginger
1 1/2 tbsp curry powder (preferably Madras)
VEGETABLES:
2 1/2 cups thinly sliced red onion
2 cups thinly sliced red bell peppers
4 cups thinly sliced Napa cabbage
BASIC CHINESE SAUCE:
1/4 cup Chinese chicken broth**
3 tbsp soy sauce
1/2 tsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper
NOODLES:
1/2 lb thin rice stick noodles (vermicelli), softened***

Heat a wok or a heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds. Add the curry seasonings and stir-fry until fragrant, about 10 seconds.

Add the red onions and stir-fry for 1 minute, until barely tender. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2-3 minutes, until all are crisp-tender.

Add the basic Chinese sauce and the noodles and carefully toss to mix. Cook, stirring, for 30 seconds. Transfer to a serving dish and serve hot or at room temperature.

Risa's notes:
* I used canola.

** I stirred together some water, Better Than Bouillon chicken base, rice wine and some ginger to simulate the chicken broth.

*** To soften: pour boiling water over the noodles in a large bowl. Let sit, covered, for 10 minutes. Drain well.

I served it with stir-fried broccoli with garlic.

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# 4 - Fish

Tonight we had GF Barbecued Shark Steaks (no real recipe) and Garlic Potato Cakes that I made with purple potatoes I found at the supermarket. Boy were they good. Recipe to follow:

GARLIC POTATO CAKES
Source: Eating Well Magazine, July/August 1996, p. 66
Makes 16 cakes, serving 8.

2 1/2 lb red potatoes, scrubbed and halved
12 cloves garlic, peeled
3 tbsp cornmeal, preferably stoneground plus more for dredge
2 tbsp chopped fresh parsley
1 large egg
1 large egg yolk
2 tbsp low-fat milk
1 tbsp plus 2 tsp olive oil, divided use
Salt and freshly ground black pepper, to taste

Place potatoes and garlic in a large pot of salted water. Bring to a simmer over medium heat and cook until the potatoes are just tender, about 20 minutes. Drain and return the potatoes (unpeeled) and garlic to the pot. Add cornmeal and parsley and coarsely mash everything together.

In a small bowl, whisk egg, egg yolk, milk and 1 tbsp of oil. Stir the mixture into the potatoes. Season with salt and pepper. Spread the potatoes out on a large plate, cover and refrigerate. Chill at least 1 hour or up to 4 hours.

Prepare a charcoal fire or preheat a gas grill (Alternatively, preheat oven to 450 degrees F and place rack on lower third of oven.)

Form the chilled potatoes into 16 cakes.

Put about 1/4 cup cornmeal in a shallow dish; dredge the potato cakes in the cornmeal and transfer to a tray.

If cooking the potato cakes on the grill, place two thicknesses of aluminum foil on the rack. Brush the foil with the remaining 2 tsp of oil. Set the potato cakes on the foil and cook until well-browned on both sides, about 6 minutes per side. (If cooking potato cakes in the oven, brush the oil on a nonstick baking sheet. Bake in the lower third of the oven until well-browned on the bottom, about 10 minutes. Turn over and bake until browned on the second side, about 10 minutes longer.)

Risa's notes:
I served them with GF Grilled Shark Steaks that I marinated in Tropical Marinade from Consorzio.

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# 5 - Polenta with Sausage and Tomato Sauce

This was absolutely delicious and the perfect thing for the weather - a little cold and the food was warm & comforting. Just the thing. It reminded me of my childhood in Bensonhurst. Yummy. A bit lower in fat because I used turkey sausage. Got the same flavor though. Served it with some roasted brussel sprouts (Barefoot Contessa Cookbook - won't post, have posted 2x before) and Bob Chinn's Garlic Rolls (recipe to follow).

BOB CHINN'S GARLIC ROLLS
(Bob Chinn's Crab House)
Makes 10 rolls

10 unpeeled garlic cloves
2 tbsp plus 1/4 cup olive oil, divided use
1/3 cup corn oil*
10 small Italian rolls or sourdough rolls**
1/2 tsp kosher salt
2 tbsp dried oregano, crumbled
2 tbsp chopped fresh parsley

Place the garlic cloves in pie pan or small roasting pan. Drizzle 2 tbsp olive oil over the cloves and roast in a preheated 400 degree F oven for 8-10 minutes. Remove from oven and cool. Remove skins, mince roasted garlic and set aside.

In a small saucepan over low heat, combine remaining 1/4 cup olive oil and 1/3 cup corn oil; heat until warm but not hot (180 degrees F). Remove from heat and add reserved roasted garlic and let stand at room temperature for 20 minutes.

Wrap rolls in aluminum foil and place in a preheated 400 degree F oven until rolls are crispy on the outside but soft and chewy on the inside, about 8-10 minutes. Transfer rolls to a colander or strainer set on a baking sheet.

Pour reserved garlic oil over the rolls so they are well-coated***. Transfer rolls to a wax paper lined basket, sprinkle with salt, oregano and parsley. Serve immediately.

Source: Bob Chinn's Crab House Cookbook by Serena Joew Lucchesi with Marilyn Chinn Le Tourneau, September 1998

Risa's notes:

* I didn't have corn oil, used canola instead.

** I only had a loaf of sourdough Italian in the freezer so I used that. Cut it into pieces and followed the rest of the recipe.

*** I poured the garlic oil into a cup and used a grill brush and brushed the oil inside and all over the rolls. I sprinkled the salt and oregano on. Left out the parsley.

POLENTA WITH SAUSAGE AND TOMATO SAUCE
Source: Little Italy Cookbook by David Ruggerio, 1997
Servings: 4

1 tbsp olive oil
1 lb sweet Italian sausage, cut in 2-inch pieces
1/2 lb cremini mushrooms (also called Baby Bella)
1 recipe Tomato Sauce*
1 cup instant polenta**
2 tbsp unsalted butter
3 tbsp mascarpone cheese***
1/4 cup grated Parmesan cheese
2 tsp salt
Pinch ground black pepper

Heat the olive oil in a large saute pan and cook the sausage over medium heat. Add the mushrooms (I cut them in thick slices since recipe didn't say what to do with them) and continue to saute for another 3-4 minutes. Mix with the tomato sauce and reserve.

Prepare the polenta as instructed on the package. Immediately after the final stage of cooking, stir in the butter and cheeses, and season with salt and pepper.

Spoon the polenta onto individual plates or a platter, making a well for the sauce. Spoon the sauce into the well and serve immediately.

Risa's notes:

* I used some jarred sauce because I didn't have fresh on hand.

** I used instant grits because I couldn't find my polenta.

*** Mascarpone cheese is hard to find so I used cream cheese. Not as rich but has a similar consistency. Mascarpone cheese can be found at specialty stores and really good supermarkets with a good cheese department.