BROWNIES

Brownies

A classic brownie recipe that is not too fudgy nor too dry.
Based on a recipe from Cook's Illustrated magazine.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Can Prepare Ahead, Desserts - Cakes
Servings: 24 brownies
Author: Catherine Christiano

Ingredients

  • 1 cup pecans or walnuts optional, 4 ounces, chopped
  • 1 1/4 cups cake flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 6 ounces unsweetened chocolate chopped fine
  • 12 tablespoons unsalted butter cut into six 1-inch pieces
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract

Instructions

  • Adjust oven rack to middle position; preheat oven to 325°F . Cut 18-inch length foil and fold lengthwise to 8-inch width or width of baking pan. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
  • If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
  • In medium bowl, combine flour, salt, and baking powder; set aside.
  • Add approximately 1 inch water to saucepan; set on stove and heat until almost simmering. Add chocolate and butter to large bowl of stand mixer; place bowl over saucepan, stir until completely smooth. Remove bowl from saucepan and gradually beat in sugar. Add eggs one at a time, beating after each addition until thoroughly combined. Beat in vanilla. Add flour mixture in three additions, stirring just until batter is completely smooth and homogeneous.
  • Transfer batter to prepared pan; using rubber spatula push batter into corners of pan and smooth surface. If using nuts, sprinkle evenly over batter. Bake 30 - 35 minutes, until toothpick inserted into center comes out with few moist crumbs attached. Cool on wire rack to room temperature, about 2 hours. Remove brownies from pan by lifting foil. Cut brownies into 2-inch squares and serve. Leftovers may be stored in airtight container at room temperature up to 3 days.

Notes

Great served warm with a scoop of ice cream.

TOMATO-BASIL CROSTINI WITH FRESH MOZZARELLA

Tomato Basil Crostini with Fresh Mozzarella

Great for hors d'oeuvres or lunch.
Course: For Entertaining, Hors D'Oeuvres, Sandwiches
Servings: 15 crostini
Author: Catherine Christiano

Ingredients

  • 1 tomato seeded and 1/4" diced
  • 1/4 cup chopped fresh basil
  • fresh mozzarella sliced thin
  • 1/4 teaspoon salt
  • olive oil
  • French baguette sliced 1/4" thick

Instructions

  • Preheat toaster oven to 250° F. Brush bread slices with olive oil on both sides. Place directly on toaster oven rack; bake until dry and lightly brown. If making in advance, cool completely before storing in an air tight plastic bag.
  • In small bowl combine diced tomato, basil, and salt.
  • Arrange toast on baking pan. Spoon on tomato mixture and top with slices of fresh mozzarella.
  • Broil for approximately 6 minutes or until cheese melts. Serve immediately.

Notes

Ingredients can be prepared in advance but crostini should not be assembled and broiled until just before serving.

RHUBARB – MANGO COMPOTE

Rhubarb - Mango Compote

This is a very easy dessert that is both beautiful and delicious when served with ice cream. Ideal for summer guests.
Based on a recipe by Moira Hodgson, The New York Times.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Desserts - Other, For Entertaining, Fruit
Servings: 4 SERVINGS
Author: Catherine Christiano

Ingredients

  • 2 tablespoons unsalted margarine or butter
  • 1 pound rhubarb approx. 3 stalks, cut into 3/4" pieces
  • 1 large ripe mango peeled and cut into cubes
  • 1/2 cup granulated sugar
  • 1/4 teaspoon grated lemon peel
  • 1/2 teaspoon ground ginger
  • Creme fraiche or whipped cream or vanilla ice cream
  • sugar cookies for garnish

Instructions

  • Place oven rack in center of oven; preheat to 350° F. Butter a shallow baking dish; add rhubarb and mango. Sprinkle with sugar, grated lemon peel, and ginger. Toss well to combine.
  • Dot fruit mixture with butter. Bake about 30 minutes, or until rhubarb is soft but still holds its shape. Serve warm or at room temperature, with creme fraiche, whipped cream, or ice cream. Decorate with a cookie or pass separately.

Notes

To serve additional people, simply use a larger baking dish and multiply the ingredients accordingly.

TURKEY CLUB SANDWICH

Turkey Club Sandwich

Slices of toasted bread with bacon, sliced turkey, lettuce, and tomato.
Course: Main Course - Other, Sandwiches
Servings: 4 sandwiches
Author: Catherine Christiano

Ingredients

  • 1/2 pound center cut bacon
  • 8 slices white bread or whole grain, if desired
  • dressing - like mayonnaise is optional
  • 1 pound sliced turkey
  • lettuce leaves
  • 1 tomato sliced

Instructions

  • In a 10 inch skillet cook bacon. Remove to a paper towel lined plate to drain fat.
  • Toast bread. If desired, spread with dressing. Make sandwich with a layer of turkey meat, then bacon, lettuce and tomato. Use toothpicks to hold sandwich together; cut in triangles. Enjoy!

Notes

Oven roasted turkey breast or Grilled Turkey Tenderloin with Brown Sugar and Mustard Sauce work well. For a larger sandwich, add an extra layer of toast between the fixings.

GRILLED TURKEY TENDERLOIN WITH BROWN SUGAR – MUSTARD SAUCE

Grilled Turkey Tenderloin with Brown Sugar - Mustard Sauce

This is an easy recipe that results in a moist, flavorful meat that works well for a meal or sliced thin for sandwiches.
Based on a recipe found online afarmgirlsdabbles.com "Grilled Turkey Tenderloin with Brown Sugar and Whole Grain Mustard", Brenda, Nov. 6, 2017.
Prep Time15 mins
Cook Time1 hr
Marinating time1 hr
Total Time2 hrs 15 mins
Course: Grill, Main Course - Other
Author: Catherine Christiano

Ingredients

  • 2 pounds turkey tenderloins

Sauce

  • 1/4 cup dark brown sugar packed
  • 1/4 cup whole grain mustard
  • 1 1/2 teaspoons apple cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon minced garlic about 1 small clove

Instructions

  • In a small bowl, add sauce ingredients and stir until uniformly mixed.
  • Place tenderloins in a shallow dish. Coat evenly with sauce. Cover and refrigerate one hour.
  • Using a gas grill, place the disposable aluminum pans each filled with 1 1/2 cups water directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 325 - 350 degrees.
  • Clean and oil cooking grate. Place turkey on grill; sear 2 minutes then turn over and sear 2 minutes on second side. Move turkey to cooler part and brush both sides with sauce. Arrange turkey with thickest portion closest to fire and thinner ends farthest away. Turn burner 1 off and turn burner 2 to adjust temperature to 300°F. Cover and cook for 15 minutes.

  • Brush both sides additional sauce and continue to cook, covered, until center of thickest portion of tenderloins register 160 degrees , 20 - 30 minutes longer. Total cooking time is approximately 40 minutes.

  • Remove tenderloins to a cutting board. Allow to rest 5 minutes before slicing. Serve hot or cold for a summer meal or for sandwiches.

Notes

Optional spices to add to the glaze include 1/2 teaspoon cumin and 1/4 teaspoon smoked paprika.

GREEN BEAN AND RADICCHIO SALAD

Green Bean and Radicchio Salad

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 229.

Prep Time30 mins
Total Time30 mins
Course: <= 30 Min Prep, Can Prepare Ahead, Side Dishes - Salads, Side Dishes - Vegetables, Vegetarian
Servings: 6 servings
Author: Catherine Christiano

Ingredients

Salad

  • 1 pound small tender green beans, like haricots verts trimmed
  • 1 cup thinly sliced radicchio
  • 1/3 cup walnuts toasted and roughly chopped
  • 4 ounces crumbled goat cheese

Lemon Dressing

  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic finely minced
  • 3 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Use steamer to cook green beans until tender crisp, about 4 -5 minutes. Cool under cold water. Drain, pat dry with towel.
  • To remove bitterness from radicchio, add cold water to the bowl of salad spinner, place radicchio in basket and immerse for 10 minutes. Drain water, spin dry.
  • In serving bowl, combine beans and radicchio.
  • In small bowl, combine dressing ingredients; whisk together.
  • Just before serving, add dressing to salad and toss. Sprinkle top with toasted walnuts and goat cheese and serve.

JICAMA MANGO AND GREEN CABBAGE SLAW WITH CITRUS VINAIGRETTE

Jicama, Mango and Green Cabbage Slaw with Citrus Vinaigrette

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 213.

Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Can Prepare Ahead, Side Dishes - Salads, Vegetarian
Servings: 6 servings
Author: Catherine Christiano

Ingredients

Salad

  • 1 mango Peel and slice into 1/8 to 1/4" julienned strips
  • 1/4 pound jicama (about 1/4 of a medium-sized jimaca) Cut into 1/8" thick julienned strips, approximately 1 cup.
  • 4 cups thinly sliced green cabbage, about 1/2 head
  • 1 red bell pepper cored and thinly sliced
  • 5 scallion greens thinly sliced

Citrus Vinaigrette

  • 1/2 cup fresh orange juice
  • 4 tablespoons fresh lime juice
  • 2 teaspoons light vinegar (i.e. apple cider vinegar, rice vinegar, or Champagne vinegar)
  • 2 teaspoons finely minced fresh ginger
  • 2 teaspoons honey or sugar
  • 3 tablespoons canola oil
  • salt to taste

Instructions

  • In a large serving bowl, toss together salad ingredients.
  • In a small bowl, add vinaigrette ingredients. Whisk to combine.
  • Dress the slaw with generous amount of vinaigrette just before serving; toss to combine.

Notes

If you can't find jicama, ordinary radishes may be substituted.
Suggested variations:
  • Replace scallions with 1/2 cup chopped cilantro.
  • Adding a cup of finely shredded red cabbage.
  • Replace green cabbage with equal amount of milder Napa cabbage.

PINEAPPLE POPSICLES

Pineapple Popsicles

Prep Time15 mins
Freezing Time3 hrs
Course: Desserts - Other, Fruit, Snacks
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 2 cups pineapple cut in 1" square chunks
  • 1/4 cup sugar
  • 1/2 cup water

Instructions

  • Add ingredients to blender; puree. Pour into popsicle molds and freeze until firm.

BLUEBERRY BUCKLE

Blueberry Buckle

This is a classic recipe for a moist cake with tangy blueberries and a sweet, crunchy cinnamon-sugar crumb topping. This is a family recipe from Christiane Silla.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Desserts - Cakes
Servings: 9 servings
Author: Catherine Christiano

Ingredients

Cake

  • 3/4 cup granulated sugar
  • 1/4 cup soft shortening
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups unbleached flour
  • 2 cups blueberries 1 dry pint, washed and patted dry

Crumb Topping

  • 1/2 cup granulated sugar
  • 1/3 cup unbleached flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup soft margarine or butter

Instructions

  • Place oven rack in center of oven and preheat to 375°F. Grease a 9" square baking pan.

Cake

  • In the large bowl of a stand mixer completely mix sugar, shortening, and egg.
  • Stir in milk.
  • Sift in baking powder, salt, and flour.
  • Stir in blueberries just until combined.
  • Turn batter into baking pan. Use a rubber spatula to distribute in an even layer.

Crumb Topping

  • In a small bowl, use a fork to combine all topping ingredients until evenly mixed. Use fingers or a fork to completely and evenly cover top of cake batter.
  • Bake 40 - 45 minutes, until a sharp knife or toothpick inserted in center comes out clean.

Notes

In place of the shortening, softened salted butter may be substituted. In this case reduce salt to 1/4 teaspoon.
This cake was usually served straight from the pan. It can't be flipped onto a cooling rack. Try lining pan with parchment paper and then greasing, and using paper to lift cake out after it is baked.

BARBECUED CHICKEN

Barbecued Chicken

This sauce in this recipe is a bit sweet but packs in extra flavor and a bit of kick from a rub that is applied to the chicken before cooking.
The cooking method is based on a recipe from Cook's Illustrated that results in moist meat.
Course: Grill, Main Course - Chicken
Author: Catherine Christiano

Ingredients

Chicken Rub

  • 1 tablespoon kosher salt try reducing to 1 teaspoon
  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper

Chicken

  • 6 pounds skin on, bone-in chicken pieces (leg quarters or thighs will be moister, or split breasts) remove excess skin and fat (only 6 thighs will fit on our grill)
  • 1 jar Sweet Baby Ray's Sweet and Tangy Barbecue Sauce
  • 2 disposable aluminum pie plates or small pans

Instructions

  • Combine rub ingredients. Arrange chicken on rimmed baking sheet and sprinkle both sides evenly with rub. Cover with plastic wrap and refrigerate at least 6 hours and up to 24 hours.
  • Using a gas grill, place the disposable aluminum pans each filled with 1 1/2 cups water directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 325 - 350 degrees.
  • Clean and oil cooking grate. Place chicken, skin side down. Sear 2 minutes then turn over and sear 2 minutes on second side. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Turn burner 1 off and turn burner 2 to adjust temperature to 300°F. Cover and cook for 25 minutes.
  • Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 - 35 minutes longer. At end, to crisp skin, over medium heat cook 2 minutes on each side.
  • Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve.

THAI SCALLOPS WITH ASPARAGUS

Thai Scallops with Asparagus

The sauce in this stir-fry recipe is an interesting combination of basil, lemon, ginger, garlic, and a bit of heat from chile sauce. This recipe also works well with chicken or shrimp.
Based on a recipe from Cooking Light 1998.
Prep Time35 mins
Total Time35 mins
Course: Main Course - Chicken, Main Course - Seafood
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1 cup long-grain rice

Scallops

  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons olive oil

Asparagus

  • 1 1/2 teaspoons minced peeled fresh ginger
  • 2 cloves garlic minced
  • 1 pound asparagus trimmed and sliced 2" on a diagonal
  • 1/2 cup fat free less sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon chile purée with garlic sauce

Final Seasonings

  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon grated lemon rind

Garnish

  • Basil Sprigs optional

Instructions

  • Begin cooking rice according to package instructions before preparing other ingredients.

Scallops

  • Combine scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Set aside scallops on serving platter and keep warm.

Asparagus

  • Add minced ginger and garlic to pan; stir-fry 10 seconds until fragrant. Stir in sliced asparagus and next 4 ingredients; cook uncovered 2 minutes.
  • Return the scallops to pan; cover and cook 1 minute being careful to not overcook. Remove from heat, and stir in chopped basil and grated lemon rind.
  • Serve with rice. Garnish with basil sprigs, if desired.

Notes

This recipe works with large shrimp or cubed boneless chicken too. 
Scallops tend to stick to the pan. Next time try patting the scallops dry with a paper towel, lightly spraying with olive oil on both sides before stir-frying. Then add the corn start to the ingredients with the asparagus instead.

SWORDFISH MARINADE

Swordfish Marinade

Based on a recipe by Sue Sherwin, Five Star Sensations, Compiled and Edited by The Auxiliary of University Hospitals of Cleveland, 1991, p 152.


Prep Time15 mins
Marinating Time2 hrs
Course: Grill, Main Course - Seafood
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1 pound swordfish double for four people
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh orange juice
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon minced fresh parsley
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon oregano

Instructions

  • Combine all ingredients in a shallow dish or pie plate large enough for fish. Marinate at least 2 hours. Grill or bake as desired.

LENTIL SALAD WITH MAPLE BALSAMIC VINAIGRETTE

Lentil Salad with Maple Balsamic Vinaigrette

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 179.

Prep Time1 hr
Course: Can Prepare Ahead, Side Dishes - Salads, Side Dishes - Vegetables, Vegetarian
Servings: 8 servings
Author: Catherine Christiano

Ingredients

  • 1 1/2 cups French green lentils (de Puy)
  • 1 bay leaf
  • salt
  • 1 carrot peeled and shredded
  • 1 red bell pepper cored and 1/2 inch diced
  • 1/8 cup chopped scallion greens
  • 1/8 cup chopped parsley
  • 1/2 cup raisins roughly chopped
  • 1 cup walnuts toasted and chopped

Maple - Balsamic Vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/4 cup olive oil
  • 3/4 teaspoon kosher salt
  • ground black pepper to taste

Instructions

  • Fill a 4 quart saucepan with water, add lentils and bay leaf. Bring to a boil, reduce heat and simmer, partially covered until lentils are tender but not mushy, about 18 - 20 minutes. Drain well and rinse with cold water. If desired, stir in a few pinches of salt.
  • Once lentils are cool, add to large serving bowl with carrots, red pepper, scallions, parsley, and raisins.
  • To make dressing, add all ingredients to small bowl; whisk to combine.
  • Just before serving, add dressing to salad; toss. Garnish with toasted walnuts.

Notes

This salad tastes best served at room temperature on the same day it is made.

LEMONY ASPARAGUS AND ARTICHOKE PASTA SALAD

Lemony Asparagus and Artichoke Pasta Salad

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 153.

Prep Time45 mins
Total Time45 mins
Course: Side Dishes - Pasta, Vegetarian
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 28 ounces canned artichoke hearts buy frozen, if available
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 3 cups dry bowtie pasta 1/2 pound
  • 1 pound asparagus trimmed and cut on diagonal into 1 1/2 inch pieces
  • 1 cup watercress washed, dried, and roughly chopped
  • 1 cup crumbled goat cheese

Lemon Dressing

  • grated zest of 1 lemon
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • ground black pepper

Instructions

  • Place oven rack in center position and preheat to 400°F. Line a baking sheet with parchment.
  • If using canned artichokes, drain, rinse well, cut into quarters and pat dry. If using frozen artichokes, cook according to package instructions, drain, quarter, and pat dry. Place on lined baking sheet. Sprinkle with 1 tablespoon olive oil, lemon juice, and minced garlic; toss. Bake about 15 - 20 minutes, until edges start to crisp.
  • Meanwhile, bring a 6 quart pot of water to boil and cook pasta until al dente. Drain in a colander, rinse with cold water, drizzle with 1 tablespoon olive oil and toss to prevent sticking. Allow to cool.
  • Using empty pasta pot, add remaining tablespoon olive oil, and heat over medium-high. Cook asparagus, stirring frequently, until tender-crisp, about 4 minutes. Place in large serving bowl to cool.
  • To make dressing, add all ingredients in a small bowl; whisk to combine.
  • When asparagus is cool, add pasta and watercress to the bowl. Just before serving add dressing; stir. Then fold in artichokes. Sprinkle with crumbled goat cheese, or pass separately.

Notes

If watercress is not available, substitute parsley.
Goes well with grilled fish or chicken.

STEAMED ASPARAGUS

Steamed Asparagus

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: <= 30 Min Prep, Side Dishes - Vegetables
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 1 bunch asparagus about 1 pound

Instructions

  • Fill a 6 quart pot about 1/3 full with hot tap water. Place on stove and bring to a boil.
  • Wash asparagus. Trim bottoms of stems by either snapping off tough portion or by cutting off dry portion with knife and peeling off woody fibers near end with a peeler.
  • Place in boiling water, reduce to simmer, partially cover and cook for 7 minutes. Use tongs to remove to a serving platter.

CINNAMON RHUBARB MUFFINS

Cinnamon Rhubarb Muffins

Based on a recipe found in a Stop & Shop supermarket magazine.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breads, Can Prepare Ahead
Servings: 18 muffins
Author: Catherine Christiano

Ingredients

  • 2 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1 cup reduced fat buttermilk
  • 1 1/2 cups diced rhubarb
  • 1/2 cup chopped walnuts

Topping

  • 1 tablespoon butter melted
  • 1 teaspoon cinnamon
  • 1/3 cup sugar

Instructions

  • Preheat oven to 350° F. Grease muffin pans or line with paper cups.
  • In medium bowl, combine flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  • In bowl of stand mixer, add 1 cup sugar, oil, egg, vanilla, and buttermilk; beat until smooth.
  • Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and walnuts.
  • Fill prepared cups, 3/4 full.
  • To make topping, in small bowl, stir together all topping ingredients; sprinkle mixture on top of each muffin.
  • Bake in preheated oven about 25 minutes, or until toothpick inserted in center comes out clean.
  • Allow to cool in pans before serving.

GRANOLA CHOCOLATE CHIP COOKIES

Granola Chocolate Chip Cookies

Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 406.

Total Time1 hr 45 mins
Course: Can Prepare Ahead, Desserts - Cookies
Author: Catherine Christiano

Ingredients

  • 1.75 cups regular granola (a granola without dried fruits)
  • 1.5 cups unbleached flour
  • 2/3 cup butter or margarine
  • 3/4 cup sugar
  • 3/4 cup packed dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup semisweet chocolate chips 6 ounces
  • 1/2 cup unsalted peanuts coarsely chopped

Instructions

  • Arrange racks to divide oven in thirds. Preheat oven to 375°F. Grease cookie sheets.
  • In bowl of stand mixer, add all ingredients except chocolate chips and peanuts. Beat on low setting until blended; increase speed to medium and continue beating 2 minutes, scraping sides of bowl as necessary. Stir in chocolate chips and peanuts until combined.
  • Place teaspoonfuls of dough on cookie sheet, 2 inches apart.
  • Bake 10 - 12 minutes until lightly browned on edges.
  • Use metal spatula to remove cookies to wire rack. Cool completely before storing. Will store in sealed container for about 1 week.

SKEWERED GRILLED SEAFOOD

Skewered Grilled Seafood

A basic, easy recipe that makes for a nice summer meal.
Based on a recipe by Camille LaBarre, Five Star Sensations, Compiled and Edited by The Auxiliary of University Hospitals of Cleveland, 1991, p 136.
Prep Time20 mins
Cook Time10 mins
Marinating Time30 mins
Course: <= 30 Min Prep, Grill, Main Course - Seafood
Author: Catherine Christiano

Ingredients

  • 10 bamboo skewers soaked in water

Marinade

  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1/3 cup extra virgin olive oil
  • salt and pepper

Fish

  • 1 pound swordfish cut into large cubes, about 1 1/2"
  • 1 pound large shrimp shelled and deveined
  • 1 1/2 pounds sea scallops
  • 1 1/2 pounds tuna cut into large cubes, about 1 1/2"

Instructions

  • Early in day, soak skewers in water.
  • In shallow baking dish combine marinade ingredients.
  • Alternate seafood on skewers. Place in marinade, turning to coat. Marinate in refrigerator for 30 minutes.
  • Grill about 3 minutes each side.

Notes

Be mindful that each type of fish may need a different cooking time, especially if pieces vary in size. In certain cases it might be best to cook each type of fish on a separate skewer.
Brown rice and grilled vegetables pair well.

SHRIMP BROCHETTES WITH ASIAN GLAZE

Shrimp Brochettes with Asian Glaze

The nutty flavor of sesame combined with a chili oil-honey glaze on grilled shrimp and finished with a spritz of lime makes for a nice appetizer or main course for summer backyard gatherings.
Based on a recipe by Florence Fabricant, The New York Times, June 9, 1996.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: <= 30 Min Prep, Appetizers, Grill, Main Course - Seafood
Servings: 6 servings
Author: Catherine Christiano

Ingredients

Glaze

  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon chili oil
  • 1 teaspoon honey

Shrimp

  • 1 pound large shrimp 24 shrimp, shelled and deveined, use more for an entree
  • 2 tablespoons sesame seeds
  • 1 lime cut in wedges

Instructions

  • Early in day, soak 12 8-inch wooden skewers in water.
  • Preheat grill. In small bowl combine glaze ingredients.
  • Holding two skewers close together, thread each pair with four shrimp, taking care that shrimp all lie in same direction. Brush with glaze.
  • Just before grilling, spread sesame seeds on plate and dip shrimp to coat with seeds.
  • Grill about two minutes on each side, until shrimp turn pink. Serve immediately with wedges of lime.

Notes

One pound of shrimp is good for an appetizer for six. Scale up, if serving as an entree.