Archive for June, 2010

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Crepes

Posted in Breakfast, Recipes, Treats
Crepes
  [recipe] Crepes Recipe Courtesy Chef Bryan Woolley  Ingredients 2 ½ cups whole milk 3 large eggs 1 cup flour 6 tablespoons butter, melted 2 tablespoons sugar ¾ teaspoon salt  Preparation Combine all ingredients in a blender and blend until smooth.  Let stand for 1 hour at room temperature. Heat a non stick skillet on the stove and lightly spray with vegetable spray. Pour Read More
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Fruit Tarts

Posted in Recipes, Treats
Fruit Tarts
[recipe] Quick and Easy Fruit Tarts Recipe Courtesy Chef Bryan Woolley Ingredients 1 prepared pie dough 1 package instant vanilla pudding 1 cup apricot preserves. Fresh Fruit of choice 6 – 4 1/2 inch removable bottom tartlet pans Preparation Place the prepared pie dough onto a lightly floured work surface. Cut out 6 dough circles that are one inch larger than Read More
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Pork Tenderloin with Orange Marinade

Posted in Main Course, Recipes
Pork Tenderloin with Orange Marinade
[recipe]   Pork Tenderloin  Ingredients 1 five pound tenderloin Marinade: ½ cup olive oil ¼ cup blood orange vinegar ¼ orange juice 1 tbsp orange zest ¼ tsp freshly ground nutmeg 1 tbsp freshly cracked pepper  Preparation Combine all ingredients into a large bowl and mix together.  Add tenderloin and allow marinating for 2 hours. Heat grill on hi.  Cook tenderloin for approximately 5-7 Read More
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Veggie Calzone

Posted in Recipes
Veggie Calzone
  [recipe] Veggie Calzone Recipe Courtesy Chef Bryan Woolley  Ingredients Dough 1 tbsp yeast 3/4-1 cup warm water 1 cup whole wheat flour 1 tbsp gluten 2 tbsp wheat germ 1/4 tsp salt 2 tsp honey Filling ½ small yellow onion, sliced thin ½ cup chopped spinach ½ cup chopped broccoli ½ cup sliced mushrooms 1 tablespoon garlic, minced 1 medium red pepper, seeded and sliced into strips ½ tsp dried Read More
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Spruce Grilled Steak

Posted in Main Course, Recipes
Spruce Grilled Steak
  [recipe] Spruce Grilled Steak Recipe Courtesy Steven Raichlen from “Planet Barbecue, p. 162,” www.barbecuebible.com     Recipe reprinted with permission from author and publisher.  Ingredients 2 rib eye steaks (each about 1 1/4 inch thick and 8 to 10 ounces) Coarse salt (Kosher or sea) and freshly ground black pepper 2 small fresh spruce or pine branches (branches of the Read More
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The Berry Best Cobbler Gluten Free

Posted in Recipes, Treats
The Berry Best Cobbler Gluten Free
  [recipe] The Berry Best Cobbler Recipe by Trish WithusYield: 6-8 servings  Ingredients ½ cup unsalted butter, melted ¾ cup gluten-free flour mix (or all purpose gluten free flour) ¼ cup almond meal 1 cup sugar 3 teaspoons baking powder pinch of salt 1 cup milk   2 pints Blackberries 1 pint Blueberries ½ cup sugar 3 tablespoons tapioca starch ¼ teaspoon salt 1 tablespoon freshly squeezed lemon Read More
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Beef, Pepper and Mushroom Stir-Fry

Posted in Main Course, Recipes
Beef, Pepper and Mushroom Stir-Fry
  [recipe] Beef, Pepper and Mushroom Stir-fry   Recipe courtesy Chef Bryan Woolley    Ingredients   Cooking spray 1 tsp olive oil, divided 1 six-ounce beef tenderloin, trimmed of all visible fat and cut into ½-inch thick slices ½ cup sliced shallots ½ cup each, thinly-sliced green, yellow and red bell pepper 3 cloves garlic, minced 2 cups fresh shiitake or other mushroom of Read More
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Carrot Salad

Posted in Recipes, Salads
Carrot Salad
[recipe] Carrot Salad Recipe Courtesy Chef Bryan Woolley    Ingredients   6 cups sliced peeled carrots 1 cup golden raisins 1 cup sliced toasted almonds 1/3 cup Italian Salad Dressing ( Recipe Below) salt and freshly cracked pepper to taste Preparation   Combine all ingredients in a large bowl and mix. Allow salad to chill for one hour before serving.  [break] Italian Dressing for Salad Recipe Courtesy Read More
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Herbed Risotto

Posted in Recipes
Herbed Risotto
[recipe] Herbed Risotto Recipe Courtesy Chef Bryan Woolley  Ingredients ¼ cup olive oil 1 ½ c. finely chopped onion 2 cups Arborio rice 6 cups chicken stock, heated ¾ cup cream ½ cup freshly grated parmesan ¼ cup finely chopped flat-leaf parsley 1 tbsp chopped basil 2 tsp chopped thyme Salt & freshly ground black pepper to taste Preparation  Heat oil in a large sauté Read More
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Crab Cakes with Tarragon Sauce

Posted in Main Course, Recipes, Seafood
Crab Cakes with Tarragon Sauce
[recipe] Crab Cakes with Tarragon Sauce Recipe Courtesy Chef Bryan Woolley  Ingredients Sauce 1/3 cup low fat mayonnaise ¼ cup sweet pickle relish 2 Tbsp skim milk 1 Tbsp Dijon mustard 1 Tbsp chopped fresh tarragon or 1 tsp dried 2 tsp chopped fresh parsley Crab Cakes 1 pound fresh crabmeat ¼ cup low fat mayonnaise 1/3 cup finely chopped green onion 1 Tbsp Dijon Read More