Recipe Archive 109 - Pazsaz Entertainment Network

Nuts can turn rancid rather quickly, walnuts and pecans more so than almonds. Always store all nuts airtight in the freezer or refrigerator.

Title: Edamame Soup Categories: Soups Yield: 6 Servings 4 ts Canola Oil 2 md Carrots, thinly sliced 2 Cloves Garlic, minced 3 1/2 c Chicken Broth 12 oz Pkg. Frozen Shelled Edamame 1 1/2 ts Snipped Fresh Thyme 1 Egg White 1 tb Water 1/2 c Panko Bread Crumbs 4 oz Feta Cheese, cut into 3/4-inch cubes In saucepan cook onion in 2 teaspoons of hot oil over medium heat 5 minutes or until tender, stirring occasionally. Add carrots and garlic; cook and stir 1 minute more. Add broth and edamame. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until edamame and carrots are tender. Stir in thyme. Meanwhile, in a small bowl beat egg white and water with a fork until frothy. Place bread crumbs in another small bowl. Dip feta cubes, one at a time, into egg white to coat. Allow excess egg white mixture to drip off; coat feta cubes with bread crumbs. In large skillet, heat remaining 2 teaspoons oil over medium-high heat. Add feta cubes. Cook 2 to 3 minutes or until browned but not softened, turning carefully to brown all sides of cubes. Drain on paper towels. Ladle soup into bowls. Top with feta croutons.

Title: Never-Fail Brisket Categories: Main Dish, Meats Yield: 8 Servings 1 tb Paprika 1/2 tb Chili Powder 1/2 ts Ground Coriander 1/2 ts Ground Cumin 1/2 ts Sugar 1/2 ts Salt 1/4 ts Ground Black Pepper 1/4 ts Curry Powder 1/4 ts Dry Mustard 1/4 ts Cayenne Pepper 1/4 ts Dried Thyme Leaves, crushed 1 c Barbecue Sauce 5 lb Fresh Beef Brisket 5 Mesquite Wood Chunks Make rub mixture: In a small bowl, combine paprika, chili powder, coriander, cumin, sugar, salt, black pepper, curry powder, dry mustard, cayenne pepper, and thyme. One day before, remove 1/2 tablespoon of the rub mixture and stir into barbecue sauce. Cover and chill. Do not trim fat from brisket. Sprinkle brisket with the remaining rub mixture. Wrap meat tightly in plastic wrap and refrigerate overnight. At least 1 hour before grilling, soak wood chunks in enough water to cover. Prepare grill for indirect grilling. Add half of the wood chunks. Place brisket, fat side up, on the grill rack over the drip pan. Cover and grill for 2 1/2 hours. Turn brisket and continue grilling for 1 1/2 to 2 hours until a fork can be easily inserted in the center of the meat and an instant-read thermometer registers 185° F. Add wood as needed to maintain temperature and smoke (do not add any more wood after 2 hours of grilling.) Heat barbecue sauce in a small saucepan over low heat. To serve brisket, trim away crusty outer layer, if desired. Starting at the brisket's wider end, find the seam of fat running through the meat and cut along it, slicing the meat in half horizontally. Trim excess fat. Slice each section across the grain. Serve with heated barbecue sauce.

Title: Tomato Melts Categories: Side Dish, Vegetables Yield: 4 Servings 4 lg Tomatoes 2 c Shredded Pepper Jack Cheese 1 sm Sweet Pepper 1/3 c Toasted Sliced Almonds Preheat oven to 350°F. Cut each tomato into 4 slices, about 1/2 inch thick. Arrange 4 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Repeat with each remaining tomato. Bake about 15 minutes or until cheese is bubbly. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.

Title: Easy Chocolate Souffle Categories: Desserts Yield: 4 Servings Nonstick Cooking Spray Sugar 4 oz Semisweet Chocolate, chopped 1/2 c Whipping Cream 4 Egg Whites 2 tb Sugar Preheat oven to 400°F. Coat insides and rims of 4 six-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside. In a small microwave-safe bowl, combine chocolate and cream. Microwave on 100 percent power for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add the 2 tablespoons sugar, beating until soft peaks form. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of souffles comes out clean. Serve immediately. To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture.

Title: Ricotta Puffs Categories: Appetizers Yield: 18 Appetizers 2 Sheets Frozen Puff Pastry, thawed 1/2 c Ricotta Cheese 1/2 c Chopped Roasted Red Pepper 3 tb Grated Parmesan Cheese 1 tb Snipped Fresh Parsley 1 ts Dried Oregano, crushed 1/2 ts Ground Black Pepper Milk Grated Parmesan cheese Unfold the pastry on a lightly floured surface. Using a sharp knife, cut each pastry sheet into nine 3-inch squares. For filling, in a medium bowl stir together the ricotta cheese, roasted red pepper, the 3 tablespoons Parmesan cheese, the parsley, oregano, and black pepper. Moisten the edges of each pastry square with milk. Spoon about 2 teaspoons filling onto one-half of each pastry square. Fold the other half of the pastry over the filling, forming a rectangle. Seal edges by pressing with the tines of a fork. With a sharp knife, cut slits in the top of each pastry bundle. Brush with milk; sprinkle with additional Parmesan cheese. Arrange pastry bundles on an ungreased baking sheet. Bake in a 400°F oven about 20 minutes or until golden brown. Transfer to a wire rack; cool for 5 minutes before serving.

Title: Seafood Minestrone Categories: Soups Yield: 4 Servings 2 Cloves Garlic, minced 1 tb Extra Virgin Olive Oil 2 Leeks, halved lengthwise thickly sliced 3 1/2 c Chicken Broth 2 c Water 15 oz Can Navy Beans, rinsed and drained 1 ts Dried Thyme, crushed 4 oz Broken Dry Linguini 1 lb Peeled And Deveined Medium Shrimp 4 md Roma Tomatoes, coarsely chopped 1 c Fresh Arugula Freshly Ground Pepper In 4-quart Dutch oven cook garlic in oil for 15 seconds; add leeks. Cook and stir until tender. Add broth, water, beans, and thyme; bring to boiling. Add linguini. Simmer, uncovered, for 10 to 12 minutes or until pasta is just tender, stirring occasionally. Stir in seafood. Simmer 2 minutes or until seafood is just opaque. Divide among soup bowls. Add tomatoes and arugula. Season to taste with pepper.

Title: Chicken With Olives Categories: Main Dish, Poultry Yield: 4 Servings 4 Skinless, Boneless Chicken Breast Halves 2 tb Olive Oil 1 md Onion, sliced 2 Cloves Garlic, minced 15 oz Can Crushed Tomatoes 5.75 oz Jar Sliced Pitted Green Olives, drained 2.25 oz Can Sliced Pitted Ripe Olives, drained 2 tb Capers, drained 2 tb Finely Shredded Lemon Peel 1 ts Dried Oregano, crushed 3 tb Snipped Fresh Italian Parsley In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking. Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink. To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley.

Title: Grilled Potato Chips Categories: Side Dish, Vegetables Yield: 4 Servings 1 lb Potatoes, thinly sliced 3 tb Vegetable Oil 1/2 ts Dried Thyme, crushed 1/2 ts Coarse Salt Place potato slices in a Dutch oven. Add enough water to cover. Bring just to boiling. Cook for 2 to 3 minutes or until potatoes are crisp-tender; drain. Place in a single layer on paper towels. Carefully brush both sides of potato slices with oil. Sprinkle with thyme and salt. Preheat gas grill. Reduce heat to medium-high. Place potato slices on the grill rack directly over heat. Cover and grill for 15 to 20 minutes or until potatoes are browned, turning occasionally. Remove from grill. Let stand on a paper-towel-lined baking sheet for 8 to 10 minutes. Chips will crisp as they stand.

Title: Bittersweet Mousse Categories: Desserts Yield: 8 Servings 8 oz Bittersweet Chocolate 2 Egg Yolks, beaten 1/3 c Sugar 1/4 c Water 1 1/2 c Whipping Cream Sweetened Whipped Cream Chocolate Shavings In a small saucepan combine chopped chocolate, egg yolks, sugar, water, and 1/2 cup of the whipping cream. Cook and stir over medium heat until mixture starts to bubble around edges. Remove from heat. Pour into a large bowl set in a bowl of ice water. Cool 15 to 20 minutes, stirring frequently. In a chilled mixing bowl beat remaining 1 cup whipping cream with chilled beaters just until thickened (do not beat to soft peaks or mousse will be too stiff). Fold into cooled chocolate mixture. Cover and chill in the refrigerator 2 to 24 hours. Spoon mousse into individual bowls. Top mousse with sweetened whipped cream and chocolate shavings.

Title: Electric Lemonade Categories: Beverages Yield: 4 Servings 1 c Fresh Squeezed Lemon Juice 1/2 c Sugar 1/2 c Fresh Mint Leaves 1 c Sparkling Mineral Water 1/4 c Ginger Ale 3 c Ice 1 c Vodka 4 Mint Sprigs 4 Lemon Slices Chill 4 serving glasses in the freezer. Combine lemon juice, sugar, mint, mineral water, ginger ale, and ice in a blender. Slowly blend until thick. Remove the four glasses from the freezer and pour 1/4 cup vodka into each. Top with frozen lemonade mixture. Add a straw and garnish each glass with a fresh mint sprig and a slice of lemon.

Title: Ginger-Carrot Slaw Categories: Salads Yield: 8 Servings 1/4 c Olive Oil 3 tb Tequila 1/2 Inch Fresh Ginger, peeled and sliced 2 tb Fresh Lime Juice Lime Peels, divided 1 sm Jalapeño, seeded and minced 2 Cloves Garlic, minced 1 sm Head Napa Cabbage, cored and shredded 1 md Red Bell Pepper, in bite-size strips 4 md Carrots, shredded 1 Pink Grapefruit, peeled and sectioned 4 Green Onions, sliced In a small screw-top jar combine olive oil, tequila, ginger, lime juice, peel of one lime, and jalapeño. Cover and shake to combine. Allow to stand at least 1 hour. In a large glass bowl layer cabbage, sweet peppers, carrots, and grapefruit. Can be made up to one day ahead. Just before serving, add green onions and lime peel. Add about half the dressing, toss. Pass remaining dressing.

Title: Honey Onion Ribs Categories: Main Dish, Meat Yield: 6 Servings 2 tb Brown Sugar 2 Tb Paprika 1 tb Garlic Powder 3 ts Ground Black Pepper 1 1/2 ts Salt 1/2 ts Ground Cumin 4 lb Pork Loin Back Ribs 1 tb Vegetable Oil 1/2 c Chopped Onion 2 Cloves Garlic, minced 8 oz Can Of Tomato Sauce 1/3 c Pineapple Rum 1/3 c Light-Flavored Molasses 2 tb Worcestershire Sauce 2 tb Vinegar 2 ts Dry Mustard 2 ts Chili Powder For rub, in bowl stir together brown sugar, paprika, garlic powder, pepper, salt, and cumin. Sprinkle over both sides of ribs; rub in with fingers. Cover; chill for 4 to 24 hours. For charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place ribs, bone sides down, on lightly oiled grill rack over drip pan. Cover; grill 1-1/2 to 1-3/4 hours or until ribs are tender. For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place ribs in roasting pan. Place ribs, bone sides down, on lightly oiled grill rack over drip pan. Cover; grill 1-1/2 to 1-3/4 hours or until ribs are tender. Meanwhile, for sauce, heat oil in saucepan over medium heat. Cook and stir onion and garlic in hot oil 5 minutes or until tender. Stir in tomato sauce, rum, molasses, Worcestershire sauce, vinegar, dry mustard, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until sauce is reduced to 1-1/2 cups, stirring occasionally. To serve, cut ribs into six portions or individual ribs. Spoon sauce over ribs.

Title: Sweet Potato Hash Categories: Side Dish, Vegetables Yield: 4 Servings 1 lg Sweet Potato, peeled and quartered Salt, to taste 1 tb Vegetable Oil 11 oz Can Corn With Black Beans 1/2 c Sour Cream 2 tb Chipotle Salsa 3 md Avocados, peeled and sliced Place sweet potatoes in a microwave safe dish; cover and cook on HIGH for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender. Meanwhile, stir together sour cream and chipotle salsa. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream.

Title: Coconut Panna Cotta Categories: Desserts Yield: 6 Servings 1 tb Powdered Unflavored Gelatin 1/4 c Slightly Chilled Water 15 oz Can Of Coconut Cream 13.5 oz Can Of Unsweetened Coconut Milk 2 c Chilled Whipping Cream 1/4 c Powdered Sugar 1 1/2 c Tropical Fruits, cut up Sprinkle gelatin evenly over water in a small bowl. Set aside to soften. In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Reduce heat and whisk in the softened gelatin, stirring until completely dissolved. Fill a large bowl with ice cold water. Strain coconut mixture into a bowl that will fit easily into the bowl of cold water. Set bowl of coconut mixture into bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken and replacing cold water occasionally. If mixture starts to set, remove it immediately. Remove bowl of coconut mixture from bowl of water. Empty water and wipe the bowl dry. In dry bowl, stir cream and powdered sugar together until sugar is dissolved. Stir into coconut mixture. Divide among six 7- to 8-oz. custard cups. Chill until firm, at least 6 hours. To serve, top with fruit.

Title: Three Cheese Crostini Categories: Appetizers Yield: 8 Servings 1 1/2 c quartered cherry tomatoes 3 tb thinly sliced shallots 2 1/2 tb extra-virgin olive oil, divided 1/2 tb balsamic vinegar 3/4 c ricotta cheese 1/4 c crumbled blue cheese 1/4 c prepared basil pesto 3/4 ts salt, divided 1 ts fresh lemon juice 1 ts grated lemon peel 16 sl French baguette, in 1/4" thick 2 grinds black peppercorns 3 tb finely chopped fresh basil leaves 1/4 c shredded fresh Parmesan cheese Position an oven rack 6 inches from the broiler. Preheat the broiler to high. Line a baking sheet with aluminum foil. In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Keep the broiler heat on high. While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl. Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven. Season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the bread slices.

Title: Red Potato Salad Categories: Salads Yield: 8 Servings 12 c cubed red potatoes 1 c chopped green bell pepper 1/2 c minced red onion 1/2 c extra-virgin olive oil 1/3 c red wine vinegar 2 tb Dijon mustard 2 tb mayonnaise 1 1/2 ts salt 1/2 ts ground black pepper Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool. In a large bowl, combine potatoes, bell pepper and onion. In a small bowl, whisk together the remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.

Title: Chicken Milanese Categories: Main Dish, Poultry Yield: 4 Servings CHICKEN: 1/3 c all-purpose flour 2 eggs, beaten 1 1/4 c plain bread crumbs 2/3 c grated Parmesan cheese 2 ts dried basil 1 ts dried thyme 4 boneless, skinless chicken breasts salt, to taste ground black pepper, to taste 1/3 c vegetable oil SAUCE: 1 tb olive oil 2 fennel bulbs, thinly sliced 2 1/2 c cherry tomatoes, halved 1/4 ts salt 1/4 ts ground black pepper 1 clove garlic, minced 1 ts dried thyme 1/2 c mascarpone cheese, at room temperature For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150°F. Line a baking sheet with a wire rack. Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme. Put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere. In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan. For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste. Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

Title: Zucchini Blossoms Categories: Side Dish, Vegetables Yield: 4 Servings 1 c all-purpose flour 1 c sparkling water 3/4 ts salt 1/3 c goat cheese, at room temperature 2 tb cream cheese, at room temperature 2 tb heavy cream 1 tb chopped fresh basil leaves 1 green onion, finely chopped freshly ground black pepper 8 zucchini blossoms vegetable oil, for frying salt, to taste In a medium bowl, whisk together the flour, water and salt until smooth. Set aside. In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350°F. Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels. Season with salt and serve warm.

Title: Swirled Brownies Categories: Desserts Yield: 24 Brownies 1/2 c heavy cream 1/4 c sugar 1/4 c water 1/2 c smooth peanut butter 1 tb corn syrup 1 pn salt 1/8 ts vanilla extract 1 c butter, cut into chunks 6 oz unsweetened chocolate, coarsely chopped 6 oz bittersweet chocolate, coarsely chopped, divided 1 ts espresso powder 4 lg eggs 1 1/2 c granulated sugar 1/2 c packed light brown sugar 2 ts pure vanilla extract 1/4 ts salt 1 c unbleached all-purpose flour Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes. Put a rack in the middle of the oven and preheat the oven to 325°F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray. Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes. In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate. Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect. Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey. Transfer the pan to a wire rack to cool completely.

Title: Berry Cooler Categories: Beverages Yield: 4 Servings 1 4-serving package strawberry gelatin 1 c boiling water 1 c strawberry juice 1 c peach juice 1/2 c pear juice ice cubes In a large heatproof pourable container, dissolve gelatin in boiling water. Add juices and stir to combine. Pour over ice cubes into tall glasses.

Title: Mushroom Salad Categories: Salads Yield: 4 Servings 12 c cubed red potatoes 1 lb large button mushrooms, thinly sliced 1/3 c chopped fresh flat-leaf parsley 1/4 c extra-virgin olive oil 1/4 c fresh lemon juice salt, to taste ground black pepper, to taste 2 oz piece Parmesan cheese In a medium salad bowl, mix together the mushrooms and parsley. In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper. Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Title: Salmon Croquettes Categories: Main Dish, Fish Yield: 4 Servings vegetable oil, for frying 2 fillets canned salmon, flaked 1 egg, beaten 2 tb green onions, diced 1/2 c bread crumbs Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.

Title: Braised Kale Categories: Side Dish, Vegetables Yield: 4 Servings 2 lb bunch kale 2 tb olive oil 3 cloves garlic, minced 3/4 c chicken stock Wash, trim and chop the kale. In a large pot heat oil and lightly saute garlic. Add kale and chicken stock. Cook covered for 12 minutes.

Title: Peach Melba Categories: Desserts Yield: 8 Servings Peaches: 3 c water 3 1/2 c sugar 1 vanilla bean, split lengthwise 2 tb lemon juice 8 peaches Raspberry sauce: 3 c raspberries 1/4 c powdered sugar 1 tb lemon juice Ice cream: 1 lg tub vanilla ice Put the water, sugar, lemon juice, and vanilla bean into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer. Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon. When all the peaches are poached, peel off their skins and let them cool, then you can remove any remaining stones. To make the raspberry sauce, liquidize the raspberries, powdered sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits. To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.