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Recipes
Chicken Dijonnaise
By Howie
1) Coat the chicken with the mustard and set it in a bowl, covered, to marinate at room temperature for 2 hours
- 1 chicken, 2 1.2 to 3 lbs, quartered
- 1/3 cup mustard (we like half dijon and half coarse pommery style)
- Freshly ground black pepper, to taste
- 1/3 cup vermouth or dry white wine
- 1/2 cup Creme Fraiche or heavy cream
- Salt, to taste
Garlic Roasted Soup
By Howie
Preheat oven to 350°F. Cut off top 1/4 inch of each garlic head
- 4 garlic heads (about 1/2 lb total), unpeeled
- 1/4 cup olive oil
- 6 tb (3/4 stick) butter, unsalted
- 4 leeks (white part only), chopped
- 1 onion, diced
- 6 tb all purpose flour
- 4 cups chicken stock or canned broth, heated
- 1/3 cup dry sherry
- 1 cup whipping cream
- fresh lemon juice
- salt
- white pepper, fresh ground
- 2 tb chopped fresh chives
Spinach Pasta with Salmon and Cream Sauce
By Howie
1) Bring cream and half of the butter to a simmer in a small saucepan
- 2 cups heavy cream
- 4 tb sweet butter
- 7 tsp salt
- pinch freshly grated nutmeg
- 1 lb fresh spinach pasta, narrower noodles preferred
- 1 tb imported parmesan, grated
- 1 1/2 to 2 cups flaked poached salmon, skin and bones removed (can use smoked salmon instead)
- 1/3 cup fresh dill plus additional sprigs for garnich, chopped
Poached Pear Salad
By Howie
Salad: 1) Combine poaching liquid ingredients
- Salad:
- 1 pear, peeled and quartered
- 8 oz mixed greens
- 1 oz walnuts
- 1 oz crumbled blue cheese
- 4 oz walnut vinaigrette
- Poaching Liquid:
- 2 cups port wine
- 1/2 cup brandy
- 1/4 cup sugar
- 6 each cloves
- 1/2 tsp cinnamon
- 2 cups water
- Walnut Vinaigrette:
- 1/2 cup lemon juice
- 1/4 cup dijon mustard
- 1 cup walnut oil
- 2 tsp sugar
- 1 tsp honey
- 1 cup vegetable oil
Chicken Parmigiana
By Howie
1) Bone and skin chicken breasts
- 3 whole chicken breasts
- 2 eggs, lightly beaten
- 1 tsp salt
- 1/8 tsp pepper
- 1 tb butter
- 2 cups tomato sauce
- 8 oz mozzarella cheese (long thin slices)
- 1/4 - 1/2 tsp basil
- 1/4 - 1/2 tsp oregano
- 2 cloves garlic, crushed
- 3/4 cup fine cornflake crumbs
- 1/2 cup peanut oil
- 1/2 cup parmesan, grated
Gazpacho (Cold Fresh Vegetable Soup)
By Howie
1) In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion, green pepper, garlic and crumbled bread...
- Garnish:
- 2 medium sized cucumbers, peeled and coarsely chopped
- 5 medium sized tomatoes, peeled and coarsely chopped
- 1 large onion, coarsely chopped
- 1 medium sized green pepper, deribbed, seeded and coarsely chopped
- 2 tsp garlic, finely chopped
- 4 cups French or Italian bread, trimmed of crusts and coarsely crumbled
- 4 cups cold water
- 1/4 cup red wine vinegar
- 4 tsp salt
- 4 tb olive oil
- 1 tb tomato paste
- 1 cup 1/4 inch bread cubes, trimmed of crust
- 1/2 cup onions, finely chopped
- 1/2 cup cucumbers, peeled and finely chopped
- 1/2 cup green peppers, finely chopped
Croquettes, Smoked Salmon
By Howie
1) Place the butter in a sauce pan and heat
- 12 oz salmon, minced
- 2 oz onions, minced
- 2 oz butter
- 2 oz flour
- 6 oz milk
- 1 egg yolk
- 1/4 cup parsley, chopped
- *can use ham, potato, rice, crab, canned salmon for interior