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Mare749
Master Chef


Reged: 11/08/06
Posts: 8789
Loc: Ohio
New Issue No. 96 November/December 2012
      #142662 - 10/23/12 06:53 PM

Arrived today. Only did a quick scan, but found a couple of recipes that I will want to try: Seared Scallops with apple-raisin sauce and Curried Polenta, Hot Pepper Jelly, Butternut Squash and Sausage Cannelloni with Arugula & Fig Salad, Tuscan Pork Loin Roast, and Alfajores, which are Dulce de Leche Sandwich Cookies.

--------------------
Maryann

“The only time to eat diet food is while you’re waiting for the steak to cook.” –­ Julia Child


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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 26572
Loc: Straits of Juan de Fuca
Re: New Issue No. 96 November/December 2012 [Re: Mare749]
      #142672 - 10/24/12 08:40 AM

Hmmm, curried polenta sounds interesting. Made polenta last weekend for the first time in ages, don't know why I don't do it more often. We both love it.

--------------------
~ aka Jean ~
Never explain your actions. Your enemies do not believe it and your friends do not need it.
http://achefsjourney.com


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Roxanne 21
Master Chef


Reged: 09/09/04
Posts: 3840
Loc: CapeTown, South Africa
Re: New Issue No. 96 November/December 2012 [Re: cjs]
      #142680 - 10/24/12 09:41 AM

I JUST received Issue 95.......TODAY!!!! WHHAAAAA!!!

--------------------
"Never eat more than you can lift" Miss Piggy


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Trixxee
Master Chef


Reged: 10/20/07
Posts: 4244
Loc: Orange, CA
Re: New Issue No. 96 November/December 2012 [Re: Roxanne 21]
      #142730 - 10/25/12 05:34 PM

Got the issue today. I'm glad I renewed my subscription now. I was disappointed in the last issue but this one looks promising. I'd like to try:

Roasted game hens with herb butter (I would use bone-in skin-on chicken breasts.
Winter Vegetable Trio
Tenderloin Tips with mushroom cream sauce
Orange Buttermilk Panna Cotta (this has Blane's name all over it)
Pesto Cheese Stuffed Shells (I think we will make this this weekend as I've been wanting to make stuffed shells ever since Erin mentioned it recently)
Butternut Squash & Sausage Cannelloni
Cherry Almond Turnover Cookies
Homemade Breakfast Sausage Patties
Slow Cooker Beef Brisket w/Cilantro Chimichurri
Orange Coconut Shrimp


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BarbaraS
Master Chef


Reged: 10/02/08
Posts: 2780
Loc: Philly, PA area
Re: New Issue No. 96 November/December 2012 [Re: Trixxee]
      #142737 - 10/25/12 06:40 PM

Sorry, but it's a "Meh" book again for me. I showed the Hubby the "Wilted Kale with Garlic" recipe and although he truly wants to try Kale, wilted is not the state he wants.

But the Tuscan Pork Loin looks like a do, I'd just have to halve it for us.

Barbara

--------------------
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.


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Trixxee
Master Chef


Reged: 10/20/07
Posts: 4244
Loc: Orange, CA
Re: New Issue No. 96 November/December 2012 [Re: BarbaraS]
      #142738 - 10/25/12 06:53 PM

There are two ways to do kale - wilted, or cook the crap out of it. LOL.

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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 26572
Loc: Straits of Juan de Fuca
Re: New Issue No. 96 November/December 2012 [Re: Trixxee]
      #142740 - 10/25/12 07:13 PM

Well said, Trixxee

Nothing here, yet.

--------------------
~ aka Jean ~
Never explain your actions. Your enemies do not believe it and your friends do not need it.
http://achefsjourney.com


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Gourmet_Mom
Master Chef


Reged: 11/29/07
Posts: 16352
Loc: Southeastern North Carolina
Re: New Issue No. 96 November/December 2012 [Re: cjs]
      #142744 - 10/25/12 07:44 PM

Trixxee, I like several you mentioned. I will have to check my box tomorrow!

--------------------
Daphne
Keep your mind wide open.


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Cubangirl
Master Chef


Reged: 01/26/09
Posts: 1080
Loc: Chico, CA
Re: New Issue No. 96 November/December 2012 [Re: Gourmet_Mom]
      #142749 - 10/25/12 08:59 PM

Have you tried Kale chips?

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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 26572
Loc: Straits of Juan de Fuca
Re: New Issue No. 96 November/December 2012 [Re: Cubangirl]
      #142772 - 10/26/12 10:50 AM

This is a post from Barbara -

"Just got the new issue! They say on the cover that there's 16 years of issues available now - the first issue premiered in Jan/Feb 1997!

Will be looking through it for new ideas.

Barbara"

-----------

I was going to make this a sticky, but wouldn't we want to start it with reviews since this one is already one page long - it'll end up being a long sucker. ?????

----
My copy came today.

--------------------
~ aka Jean ~
Never explain your actions. Your enemies do not believe it and your friends do not need it.
http://achefsjourney.com

Edited by cjs (10/26/12 03:40 PM)


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PAGOlferGal
Fryer


Reged: 11/13/12
Posts: 2
Loc: Western PA
Re: New Issue No. 96 November/December 2012 [Re: Mare749]
      #143613 - 11/13/12 08:39 AM

I made the Butternut Squash Cannelloni and it is awesome! I plan to add this to Thanksgiving Dinner menu to take to my son's...only problem is...I have misplaced the recipe. Could you forward to me please?

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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 26572
Loc: Straits of Juan de Fuca
Re: New Issue No. 96 November/December 2012 [Re: PAGOlferGal]
      #143615 - 11/13/12 09:09 AM

Well, piddle, I'm not putting my hands on the issue right now. Hopefully someone will help out if I can't find it...

Welcome to the forum PAGolfergirl!!

--------------------
~ aka Jean ~
Never explain your actions. Your enemies do not believe it and your friends do not need it.
http://achefsjourney.com


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Mare749
Master Chef


Reged: 11/08/06
Posts: 8789
Loc: Ohio
Re: New Issue No. 96 November/December 2012 [Re: cjs]
      #143616 - 11/13/12 09:27 AM

I would be glad to type it up for you this afternoon. Have to run errands right now.

--------------------
Maryann

“The only time to eat diet food is while you’re waiting for the steak to cook.” –­ Julia Child


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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 26572
Loc: Straits of Juan de Fuca
Re: New Issue No. 96 November/December 2012 [Re: Mare749]
      #143642 - 11/13/12 05:13 PM

Here you go - I'll have to play with the formatting a little, but at lease you have the copy!

Butternut Squash & Sausage Cannelloni
with sage béchamel sauce
You can also blanch the lasagna sheets by pouring hot water over them
and letting them soak until they’re pliable, 3–4 minutes.
Makes 2 servings (6 cannelloni)
Total time: 11/2 hours

FOR THE CANNELLONI, BLANCH:
6 flat, no-boil, dry lasagna
sheets (such as Barilla)

BROWN:
4 oz. bulk Italian sausage
2 Tbsp. olive oil, divided
1 cup diced butternut squash
1/4 cup diced shallots
2 tsp. minced garlic

ADD:
1/4 cup low-sodium chicken
broth or water
1 tsp. sugar
3 cups fresh baby spinach
Salt and black pepper to taste

COMBINE:
3/4 cup shredded fontina cheese,
divided
1/2 cup whole-milk ricotta
cheese
1/2 cup shredded Parmesan,
divided

FOR THE SAUCE, MELT:
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 cups whole milk
2 sprigs fresh sage
Freshly grated nutmeg
to taste

Cover a baking sheet with foil and
coat with nonstick spray.
For the cannelloni, blanch sheets
in a pot of boiling salted water until
pliable, 2–3 minutes; drain and
rinse. Arrange sheets in a single
layer on prepared baking sheet.
Brown sausage in 1 Tbsp. oil in a
sauté pan over medium-high heat,
3–4 minutes; transfer to a papertowel-
lined plate.

Sauté squash
and shallots in remaining 1 Tbsp.
oil in same pan over mediumhigh
heat until shallots soften,
2–3 minutes. Add garlic; cook
until fragrant, 1 minute.

Add broth and sugar; cover and
steam until squash softens and
liquid evaporates, 3–5 minutes.
Stir in spinach until wilted,
about 2 minutes. Add sausage
and season with salt and black
pepper; cool briefly.
Combine 1/2 cup fontina, ricotta,
and 1/4 cup Parmesan in a bowl;
stir in squash-sausage mixture.

Preheat oven to 425° with rack
6 inches from element. Coat a
2-qt. rectangular baking dish
with nonstick spray.

For the sauce, melt butter in
a saucepan over medium heat;
whisk in flour and cook 1 minute.
Gradually whisk in milk, add
sage sprigs, and increase heat to
medium-high. Bring sauce to a
simmer, stirring constantly, and
cook until thickened, 3–5 minutes.
Discard sage; season sauce with
salt, pepper, and nutmeg.

Coat bottom of baking dish with
about a third of the sauce.
Fill and roll sheets with a scant
1/2 cup filling (starting at one end
of each lasagna sheet); arrange
in baking dish, seam sides down.
Top cannelloni with remaining
sauce, remaining 1/4 cup fontina,
and remaining 1/4 cup Parmesan;
cover loosely with foil (poked with
several holes).

Bake cannelloni 20 minutes;
uncover and broil on high until
golden and bubbly, about
3 minutes.

Per serving: 1200 cal; 76g total fat (37g sat);
209mg chol; 1440mg sodium; 78g carb; 6g fiber;
55g protein

Arugula & Fig Salad
Makes 2 servings (about 3 cups)
Total time: 15 minutes

Whisk together 1 Tbsp. white
wine vinegar, 1 Tbsp. olive oil,
2 tsp. minced shallots, and
1/2 tsp. Dijon mustard; season
with salt and black pepper.
Toss 3 cups arugula, 3 quartered
fresh figs, 2 Tbsp. crumbled blue
cheese, and 1 Tbsp. toasted pine
nuts with vinaigrette to coat.

Per serving: 264 cal; 19g total fat (5g sat);
6mg chol; 163mg sodium; 18g carb; 4g fiber;
6g protein

--------------------
~ aka Jean ~
Never explain your actions. Your enemies do not believe it and your friends do not need it.
http://achefsjourney.com

Edited by cjs (11/13/12 05:16 PM)


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Mare749
Master Chef


Reged: 11/08/06
Posts: 8789
Loc: Ohio
Re: New Issue No. 96 November/December 2012 [Re: cjs]
      #143644 - 11/13/12 05:59 PM

Jean, I had already typed this into Living Cookbook, so will go ahead and post it in that format. Wow, how about this calorie count! Would really have to do some damage control early in the day! Sure sounds delicious though.

Butternut Squash & Sausage Cannelloni with sage bèchamel sauce

6 flat, no-boil, dry lasagna sheets (such as Barilla)
4 oz. bulk Italian sausage
2 Tbsp. olive oil
1 cup butternut squash, diced
¼ cup shallots, diced
2 tsp. garlic, minced
¼ cup low-sodium chicken broth or water
1 tsp. sugar
3 cups fresh baby spinach
salt and pepper to taste
¾ cup fontina cheese, divided
½ cup whole-milk ricotta cheese
½ cup shredded Parmesan, divided
2 Tbsp. unsalted butter
2 Tbsp. all- purpose flour
2 cups whole milk
2 sprigs fresh sage
freshly grated nutmeg, to taste

1. Cover a baking sheet with foil and coat with nonstick spray.

2. For the cannelloni, blanch sheets in a pot of boiling walted water until pliable, 2-3 minutes; drain and rinsne. Arrange sheets in a single layer on a prepared baking sheet.

3. Brown sausage in 1 Tbsp. oil in a sauté pan over medium-high heat, 3-4 minutes; transfer to a paper-towel-lined plate. Sauté squash and shallots in remaining 1 Tbsp. oil in same pan over medium-high heat until shallots soften, 2-3 minutes. Add garlic; cook until fragrant, 1 minute.

4. Add broth and sugar; cover and steam until squash softens and liquid evaporates, 3-5 minutes. Stir in s pinach until wilted, about 2 minutes. Add sausage and season with salt and black pepper; cool briefly.

5. Combine ½ cup fontina, ricotta, and ¼ cup Parmesan in a bowl; stir in squash-sausage mixture.

6. Preheat oven to 425° with rack 6 inches from element. Coat a 2-qt. rectangular baking dish with nonstick spray.

7. For the sauce, melt butter in a saucepan over medium heat; whisk in flour and cook 1 minute. Gradually whisk in milk, add sage sprigs, and increase heat to medium high. Bring sauce to a simmer, stirring constqantly, and cook until thickened, 3-5 minutes. Discard sage; season sauce with salt, pepper, and nutmeg.

8. Coat bottom of baking dish with about a third of the sauce.

9. Fill and roll sheets with a scant ½ cup filling (starting at one end of each lasagna sheet); arrange in baking dish, seam sides down.

10. Top cannelloni with remaining sauce, remaining ¼ cup fontina, and remaining ¼ cup Parmesan; cover loosely with foil )poked with several holes).

11. Bake cannelloni 20 minutes; uncover and broil on high until golden and bubbly, about 3 minutes.

Servings: 2
Yield: 6 cannelloni

Nutrition (per serving): 1200 calories, 76g total fat, 209mg cholesterol, 1440mg sodium, 78g carbohydrates, 6g fiber, 55g protein.

Tips
You can also blanch the lasagna sheets by pouring hot water over them and letting them soak until they are pliable, 3-4 minutes.

Source: Cuisine at Home, Issue #96
Source page number: 23

--------------------
Maryann

“The only time to eat diet food is while you’re waiting for the steak to cook.” –­ Julia Child


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labradors
Master Chef


Reged: 07/14/07
Posts: 7830
Loc: In transition
Re: New Issue No. 96 November/December 2012 [Re: Mare749]
      #143647 - 11/14/12 12:03 AM

Jean,

if you are going to "play with the formatting," I have a suggestion.

Most word-processing programs, nowadays (whether MS-Word, OpenOffice or whatever) try to make EVERYTHING as "what you see is what you get" as possible. Because of this, if you copy and paste something from a PDF file or a web page into such a program, some of the formatting may LOOK okay but may have hidden problems.

The problem that's the biggest pain is that line breaks are marked AS line breaks, instead of as new paragraphs (which is what they would be if you were typing and you hit the ENTER key at the end of a line). What this happens, things that depend upon PARAGRAPH breaks will not behave correctly. In particular, if you highlight a group of lines (e.g. the ingredient list) and they say to turn it into a bullet list or a numbered list, ALL of the ingredient lines will fall under the first bullet (or the number 1). What you WANT, of course, is for EACH of the lines to be a SEPARATE bullet or number.

To avoid this kind of problem, the best way to handle the copying and pasting is by pasting everything into NOTEPAD, first, THEN highlighting, copying and pasting it from Notepad into MS-Word. Notepad is a plain text editor, not a word processor, so it doesn't have the formatting that PDF files, web pages and MS-Word files would have. Thus, when you paste something from one of those formatted sources into Notepad, Notepad strips out all of the formatting. Then, when you copy and paste from THERE into MS-Word, things such as bullet lists will act the way you expect them to act.

Sure, you'll lose all the "prettiness" of the original and will have to do that part for yourself, if you wish, but that is simple in contrast to the hair pulling into which you can fall by not doing this. For this reason, I follow this procedure with EVERYTHING I copy from an already-formatted source. I learned, YEARS ago, that it saves a lot of time and agita.

--------------------
John: "It's burnt!" Gregg: "No! We call that 'enthusiastically crisp.'" - MasterChef UK


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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 26572
Loc: Straits of Juan de Fuca
Re: New Issue No. 96 November/December 2012 [Re: labradors]
      #143649 - 11/14/12 06:29 AM

Hmmmm, thanks Labs. Now, how do I find 'notepad'?

--------------------
~ aka Jean ~
Never explain your actions. Your enemies do not believe it and your friends do not need it.
http://achefsjourney.com


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labradors
Master Chef


Reged: 07/14/07
Posts: 7830
Loc: In transition
Re: New Issue No. 96 November/December 2012 [Re: cjs]
      #143655 - 11/14/12 08:53 AM

To start Notepad:
  1. Click your START button (or the "orb" in the lower left on Vista or Windows 7).
  2. Click "All programs."
  3. Click "Accessories."
  4. Select "Notepad."
To make Notepad more accessible:
  1. Click your START button (or the "orb" in the lower left on Vista or Windows 7).
  2. Click "All programs."
  3. Click "Accessories."
  4. Right-click "Notepad."
  5. Select "Pin to Start Menu."
Thereafter, Notepad will be in the list any time you click START and you won't have to navigate down to it as with the first instructions.

--------------------
John: "It's burnt!" Gregg: "No! We call that 'enthusiastically crisp.'" - MasterChef UK


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cjsModerator
Master Chef


Reged: 01/02/06
Posts: 26572
Loc: Straits of Juan de Fuca
Re: New Issue No. 96 November/December 2012 [Re: labradors]
      #143663 - 11/14/12 10:58 AM

thank you - copied.

--------------------
~ aka Jean ~
Never explain your actions. Your enemies do not believe it and your friends do not need it.
http://achefsjourney.com


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Cubangirl
Master Chef


Reged: 01/26/09
Posts: 1080
Loc: Chico, CA
Re: New Issue No. 96 November/December 2012 [Re: cjs]
      #143689 - 11/14/12 08:08 PM

Labs, using notepad will not not necessarily get rid of all the line breaks automatically will it? At least I've not been able to have it work that way. For Living Cookbook users, the easiest way would be to paste it onto the capture page, then get rid of the line breaks, change any other formatting and then proceed with highlighting.

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