Le_Cordon_Beneteau_Recipes_2007

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					                                                  Menu #1
                                           Parmesan Pita Crostini
                                    Linguine with Artichokes and Lemon
                                     Caesar Salad with Roasted Peppers
                                            Herbed Bread Sticks
                                             Easy Yogurt Cake
                                              A Worthy Sauce



                                      PARMESAN PITA CROSTINI

      4 pita bread                                       1 1/2 tsp (7 mL) Italian seasoning, crumbled
      1 cup (250 mL) freshly grated Parmesan cheese          1 tsp (5 mL) fresh lemon juice
    1/2 cup (125 mL) mayonnaise

Cut each pita into 6 wedges. Combine Parmesan cheese, mayonnaise, Italian seasoning and lemon juice.
Spread mixture evenly over one side of each wedge. Place wedges, cheese side up, on two jelly-roll pans. Bake
at 350F (180C) for 12 - 15 minutes. Serve immediately. Makes 24 crostini.




                            LINGUINE WITH ARTICHOKES AND LEMON

      1 can (10 oz/284 mL) chicken broth                     2   tbsp (25 mL) fresh lemon juice
    1/2 cup (125 mL) thinly sliced green onions            1/2   tsp (2 mL) grated lemon peel
      1 can (14 oz/398 mL) artichoke hearts, drained       1/4   tsp (1 mL) salt
         and quartered                                     1/4   tsp (1 mL) freshly ground pepper
    1/2 cup (125 mL) light sour cream                       12   oz (375 g) linguine, cooked and drained
      1 tbsp (15 mL) flour                                 1/4   cup (50 mL) freshly grated Parmesan cheese

Combine broth and green onions in a frypan. Bring to a boil over medium heat. Boil, uncovered, until broth is
almost reduced by half. Stir in artichokes and bring to a boil. Reduce heat and simmer until artichokes are
heated through, about 2 minutes. Whisk together sour cream and flour until blended. Stir sour cream mixture,
lemon juice, lemon peel, salt and pepper into broth mixture. Cook, stirring, just until heated through. Do not
boil. Toss with hot cooked linguine. Sprinkle with Parmesan cheese. Serves 4.
                               CAESAR SALAD WITH ROASTED PEPPERS

       2    heads roasted garlic                                   Dash freshly ground pepper
     1/4   cup (50 mL) mayonnaise                                2 each red and yellow bell peppers, roasted,
       3   tbsp (40 mL) fresh lemon juice                           peeled and sliced
       1   tbsp (15 mL) olive oil                               14 cups (3.5 L) torn romaine lettuce
       1   tsp (5 mL) Dijon mustard                            1/4 cup (50 mL) grated Parmesan cheese
       1   tsp (5 mL) Worcestershire sauce                       2 cups (500 mL) croutons
     1/4   tsp (1 mL) salt

To prepare dressing, squeeze pulp from roasted garlic. Combine garlic pulp with next 7 ingredients
(mayonnaise through pepper). Combine roasted peppers, lettuce, Parmesan cheese and croutons in a bowl. Pour
dressing over salad and toss to coat. Serves 12.
To roast garlic, cut the top 1/4 inch (6 mm) off each garlic head. Place each garlic head on a piece of foil.
Drizzle each head with a little olive oil and sprinkle with thyme. Twist foil around each head to enclose
completely. Bake at 350F (180C) until soft, about 30 - 45 minutes.
To roast peppers, place whole bell peppers on a broiler pan. Broil peppers 5 inches (12.5 cm) from heat,
turning occasionally, until blackened on all sides. Alternatively, hold peppers, one at a time, with a long-
handled fork over the flame of a natural gas range burner. Cook peppers until blackened on all sides, turning
frequently. Place hot peppers in a bowl; cover with plastic wrap. Allow peppers to steam for 5 minutes. Peel
peppers under cold running water. Remove stems, seeds and ribs of peppers.

                                           HERBED BREAD STICKS

       2 long thin baguettes (8 oz/227 g each)                 1/2 tsp (2 mL) basil, crumbled
     1/2 cup (125 mL) butter, softened                           1 clove garlic, crushed
       1 tbsp (15 mL) chopped fresh parsley

Cut baguettes crosswise into thirds. Cut each third lengthwise into quarters to form 24 bread sticks. Combine
butter, parsley, basil and garlic. Spread butter mixture thinly over cut sides of bread sticks. Place bread sticks in
a single layer on ungreased cookie sheets. Bake at 425F (220C) for 10 minutes or until lightly toasted around
edges. Serve immediately. Makes 24 bread sticks.

                                             EASY YOGURT CAKE

       1 pkg (2 layer) golden yellow cake mix                    1 tsp (5 mL) vanilla
   1 1/3 cups (325 mL) fruit-flavoured yogurt                    2 tbsp (25 mL) sugar
       2 eggs                                                  1/2 tsp (2 mL) cinnamon

Using low speed of an electric mixer, beat together cake mix, yogurt, eggs and vanilla until blended. Using
medium speed, beat for 2 minutes. Pour batter into a greased 9x13 inch (23x33 cm) baking pan. Combine sugar
and cinnamon; sprinkle over batter. Bake at 350ºF (180ºC) for 35 - 40 minutes or until cake tests done. Cool
completely in pan on a rack. Serves 10 - 12.

                                              A WORTHY SAUCE

Unwrap 40 hard butterscotch candies and place in a heavy plastic bag. Using a meat pounder or hammer, pound
candies until finely crushed. Bring 1 cup (250 mL) whipping cream to a boil in a medium heavy saucepan over
medium heat. Add candies. Reduce heat and simmer, stirring constantly, until candies are melted, about
5 minutes. Remove from heat and cool for 10 minutes. Serve sauce warm or at room temperature.
Makes 1 1/2 cups (375 mL).
Cook’s Note: The ATCO Blue Flame Kitchen used Werther’s Original Hard Candies in this recipe. One
package (198 g) contains 40 candies.
                                                   Menu #2
                                         Double Ginger Glazed Almonds
                                         French Country Garlic Chicken
                                              Basil Mashed Potatoes
                                                Asparagus Rolls
                                  Spinach Salad with Special Raspberry Dressing
                                         Strawberries with Romanoff Dip



                                  DOUBLE GINGER GLAZED ALMONDS

       2   tbsp (25 mL) butter                               1/2   tsp (2 mL) salt
     1/4   cup (50 mL) packed golden brown sugar             1/4   tsp (1 mL) ground ginger
       2   tbsp (25 mL) water                                1/4   tsp (1 mL) cayenne pepper
       1   tbsp (15 mL) grated fresh ginger                    2   cups (500 mL) natural almonds

Line a large rimmed baking sheet with parchment paper or nonstick foil. Melt butter in a large nonstick frypan
over medium heat. Add next 6 ingredients (brown sugar through cayenne pepper) and cook, stirring, until
brown sugar is dissolved. Remove from heat and add almonds; stir until evenly coated. Spread almond mixture
in a single layer in prepared pan. Bake at 300ºF (150ºC), stirring twice, for 20 - 25 minutes or until almonds are
richly glazed; cool. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1
month. Makes 2 cups (500 mL).



                                  FRENCH COUNTRY GARLIC CHICKEN

       2   tbsp (25 mL) flour                                  1 cup (250 mL) dry white wine
     1/2   tsp (2 mL) salt                                     1 cup (250 mL) chicken stock
     1/4   tsp (1 mL) freshly ground pepper                  1/2 tsp (2 mL) herbes de Provence or
       6   boneless skinless chicken breasts                       thyme, crumbled
       1   tbsp (15 mL) olive oil                              1 tbsp (15 mL) chopped fresh parsley
      40   cloves garlic, peeled

Combine flour, salt and pepper in a plastic bag. Pat chicken dry. Add chicken to flour mixture and toss to coat.
In a Dutch oven, heat oil over medium heat. Add chicken and cook until browned on both sides. Remove
chicken from pan and keep warm. Add garlic to pan and cook, stirring frequently, until lightly browned. Add
wine, stock and herbes de Provence to pan; bring to a boil. Add chicken and reduce heat. Cover and simmer,
stirring occasionally, for 35 - 40 minutes. Sprinkle with parsley and serve. Serves 6.



                                         BASIL MASHED POTATOES

       6   cups (1.5 L) cubed peeled baking potatoes       1 1/2 tsp (7 mL) basil, crumbled
     1/4   cup (50 mL) milk                                  1/2 tsp (2 mL) salt
     1/4   cup (50 mL) yogurt                                1/4 tsp (1 mL) white pepper
       1   tbsp (15 mL) butter

Cook potatoes in boiling salted water until tender; drain. Add remaining ingredients (milk through pepper).
Using medium speed of an electric mixer, beat mixture for 1 minute or until smooth. Do not overbeat.
Serves 6 - 8.
                                            ASPARAGUS ROLLS

      8 thick asparagus spears, trimmed                        1 tbsp (15 mL) butter, melted
      1 container (235 g) refrigerated crescent                1 tbsp (15 mL) freshly grated
          roll dough                                              Parmesan cheese
      2 tsp (10 mL) Dijon mustard

Cook asparagus in boiling salted water for 2 minutes; drain. Cool immediately in ice water; drain. Pat
asparagus dry with paper towels; set aside. Remove dough from container. Unroll dough and separate into 8
triangles. Spread triangles with mustard. Cut 1 asparagus spear in half. Place both pieces, side by side, on short
side of one triangle. Roll up triangle jelly-roll fashion. Repeat with remaining asparagus spears and triangles.
Place rolls on an ungreased cookie sheet. Brush rolls and exposed asparagus with melted butter and sprinkle
with Parmesan cheese. Bake at 375ºF (190ºC) for 12 - 15 minutes or until golden brown. Serve warm or at
room temperature. Makes 8.



                       SPINACH SALAD WITH SPECIAL RASPBERRY DRESSING

     3/4   cup (175 mL) mayonnaise                           1/4   tsp (1 mL) salt
       3   tbsp (40 mL) raspberry vinegar                    1/4   tsp ( 1 mL) white pepper
       2   tbsp (25 mL) sugar                                3/4   cup (175 mL) crumbled cooked bacon
       1   tbsp (15 mL) fresh lemon juice                      2   cups (500 mL) sliced fresh mushrooms
       1   tsp (5 mL) dry mustard                              8   cups (2 L) torn spinach

To prepare dressing, whisk together first 7 ingredients (mayonnaise through pepper). Combine bacon,
mushrooms and spinach. Toss with enough dressing to coat. Serve immediately. Remaining dressing may be
refrigerated for up to 2 days. Serves 6 - 8.



                                STRAWBERRIES WITH ROMANOFF DIP

       1 pkg (4 serving size) instant vanilla pudding mix      1 tsp (5 mL) vanilla
       1 cup (250 mL) milk                                     1 cup (250 mL) sour cream
     1/4 cup (50 mL) orange liqueur                            4 cups (1 L) whole strawberries

To prepare Romanoff dip, use low speed of an electric mixer and beat together pudding mix, milk, liqueur and
vanilla just until thickened, about 1 minute. Beat in sour cream until blended. Cover and refrigerate for 2
hours. Serve with strawberries. Makes about 2 1/2 cups (625 mL) dip.
                                                   Menu #3
                                           Brie with Herbs and Lemon
                                                Steaks Balsamico
                                          Black Bean and Mango Tango
                                             Canadian Beer Biscuits
                                          Tennessee Big Boy Milkshakes



                                     BRIE WITH HERBS AND LEMON

       1 round (500 g) brie cheese                           1/2 tsp (2 mL) grated lemon peel
     1/4 cup (50 mL) chopped fresh parsley                   1/2 tsp (2 mL) freshly ground pepper
   1 1/2 tsp (7 mL) chopped fresh thyme

Place brie in freezer for 30 minutes to make brie easier to cut. Cut brie in half horizontally. Place bottom half
of brie, cut side up, in centre of a large piece of heavy-duty foil. Combine parsley, thyme, lemon peel and
pepper. Sprinkle parsley mixture over brie. Replace top of brie, rind side up. Bring edges of foil together to
form a packet; close all edges with tight double folds. Cook over low heat on natural gas barbecue, turning
packet over occasionally, until brie is softened and heated through, about 25 - 30 minutes. Cool wrapped brie on
a rack for 20 minutes. Place on a plate. Carefully unfold foil and roll up edges to form a serving dish. Serve
with baguette slices. Serves 6 - 8.



                                            STEAKS BALSAMICO

    1/4   cup (50 mL) oil                                    1/4   tsp (1 mL) salt
    1/4   cup (50 mL) balsamic vinegar                       1/4   tsp (1 mL) freshly ground pepper
      2   tbsp (25 mL) packed brown sugar                      3   cloves garlic, crushed
      1   tsp (5 mL) Dijon mustard                             4   strip loin steaks, 1 inch (2.5 cm) thick
    1/2   tsp (2 mL) basil, crumbled

To prepare marinade, combine all ingredients except steaks in a heavy zip-lock plastic bag. Add steaks and
squeeze bag to coat steaks with marinade; seal bag. Let stand for 30 minutes. Remove steaks from marinade;
discard marinade. Grill steaks over medium heat on natural gas barbecue to desired doneness. Serves 4.



                                   BLACK BEAN AND MANGO TANGO

      2   tbsp (25 mL) fresh lime juice                        1 can (19 oz/540 mL) black beans, rinsed
    1/2   tsp (2 mL) salt                                         and drained
    1/4   tsp (1 mL) cumin                                     2 cups (500 mL) frozen kernel corn, thawed
    1/4   tsp (1 mL) garlic powder                           1/3 cup (75 mL) thinly sliced green onions
    1/8   tsp (0.5 mL) cayenne pepper                          1 mango, peeled and cubed
      2   tbsp (25 mL) oil                                   1/4 cup (50 mL) chopped fresh cilantro

To prepare dressing, whisk together lime juice, salt, cumin, garlic powder and cayenne pepper. Gradually
whisk in oil until blended. Combine remaining ingredients (beans through cilantro) in a bowl. Add dressing
and toss to combine. Cover and refrigerate for at least 1 hour or up to 24 hours. Serves 6.
                                       CANADIAN BEER BISCUITS

      2   cups (500 mL) flour                                1/4 cup (50 mL) butter, chilled and cubed
      1   tbsp (15 mL) baking powder                         1/3 cup (75 mL) shredded cheddar cheese
    1/2   tsp (2 mL) sugar                                   3/4 cup (175 mL) beer
    1/2   tsp (2 mL) salt

Combine flour, baking powder, sugar and salt in a bowl. Cut in butter with a pastry blender until mixture is
crumbly. Stir in cheese. Add beer to flour mixture, stirring just until combined. Turn dough out onto a lightly
floured surface. Knead dough gently 5 times. Roll out dough 1/2 inch (1.25 cm) thick. Using a floured 2 inch
(5 cm) cookie cutter, cut dough into rounds. Place on an ungreased cookie sheet. Bake at 425ºF (220ºC) for
12 - 15 minutes or until lightly browned. Makes 15.



                                  TENNESSEE BIG BOY MILKSHAKES


    1/3 cup (75 mL) Chambord                                   4 cups (1 L) vanilla ice cream
    1/3 cup (75 mL) white crème de cacao                         Ice cubes
    1/3 cup (75 mL) whipping cream

Combine all ingredients except ice cubes in a blender. Process until smooth. Serve over ice in large goblets.
Serves 4.
Cook’s Note: Chambord is a black raspberry liqueur.

				
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