Stuffed Baked Potato "Lorraine"


1 pound Russet potatoes (2 potatoes)
3 slices thick-cut bacon -- cut into 1/2-inch pieces
1 small leek -- white part only, rinsed and thinly sliced (about 1/3 cup)
1 large egg yolk -- room temperature
1 pinch nutmeg
salt and pepper
2 pinches paprika
1/3 cup milk
6 tablespoons shredded Gruyere or Swiss cheese -- divided (about 1 1/2 ounces)

Position rack to center of oven; preheat to 400 degrees F. Place potatoes directly on oven rack and bake until skins are crunchy and insides are soft when gently squeezed, about 50 minutes. Remove from oven and cool about 30 minutes. Lower oven temperature to 300 degrees F.

Saute bacon over medium heat until browned and crisp, about 4 minutes. Use slotted spoon to transfer bacon to small bowl. Discard all but 1 tablespoon fat in skillet. Add leeks and reduce heat to low. Saute, stirring often, until soft and golden, about 5 minutes. Transfer contents of skillet to bowl with bacon.

Cut the top third off each potato and scoop out insides, leaving 1/4-inch shell all around to keep skin from collapsing with re-stuffed. Scrape potato flesh from inside tops as well. Press flesh through potato riser into large bowl, or mash with hand masher in large bowl until smooth. Mix bacon and leek mixture with egg yolk, milk, 4 tablespoons cheese and nutmeg. Season with salt and pepper and add mixture to potatoes. Mix well. Divide mixture between the empty potato shells and place in small shallow baking dish. Top each with 1 tablespoon remaining cheese and sprinkle each with pinch of paprika. Bake 20 minutes or until cheese melts and turns golden. Let stand 5 minutes at room temperature before serving.

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Spinach Artichoke Dip

Makes 8 to 10 servings

• 1/4 cup olive oil

• 2 tablespoons unsalted butter

• 3/4 cup diced white or yellow onion, cut into 1/8-inch dice

• 1 1/2 tablespoons minced garlic

• 1/2 cup all-purpose flour

• 1 1/2 cups chicken stock (preferable homemade)

• 1 1/2 cups heavy cream

• 3/4 cup freshly grated Parmesan cheese

• 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes

• 1 1/2 tablespoons freshly squeezed lemon juice

• 1 teaspoon sugar

• 3/4 cup sour cream

• 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped

• 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices

• 1 cup finely shredded Monterey Jack cheese

• 3/4 teaspoon Tabasco Sauce

• Blue and white corn tortilla chips

1. In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

2. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.

3. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips  ****************

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Italian Butter

Yakitori Chicken

4 tablespoons Mirin (sweet sherry)
3 tablespoons dark soy sauce
1 tablespoon miso paste
1 tablespoon sesame oil
1 tablespoon white vinegar
1 tablespoon dark brown sugar

Combine all ingredients and mix until sugar is dissolved. Marinate chicken overnight.
Use sauce as a mop and finally as a finishing glaze.

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Baked Chicken Breasts with Pear Brandy

6 boneless skinless chicken breast
3 tbsp soy sauce
4 tsp cornstarch
1 cup pear brandy or apple juice
2 md firm-ripe pears
Parsley sprigs
Salt and pepper to taste
Lime wedges

Rinse chicken and pat dry; then arrange, skinned side up, in a 9- by 13-inch baking pan. Drizzle evenly with soy sauce. Bake, uncovered, in a 450 degree oven, basting occasionally, until meat in thickest part is no longer pink; cut to test (about 20 minutes).  Meanwhile, place cornstarch in a 1 1/2- to 2-quart pan; smoothly stir in brandy. Peel and core pears, then cut lengthwise into 1/2-inch-thick slices.

Add pears to pan and bring to a boil over medium-high heat, mixing  gently. Then reduce heat, cover, and simmer until pears are tender when  pierced (about 5 minutes). When chicken is done, add pear mixture to baking pan; gently shake pan to mix pears and chicken. Transfer chicken, pears, and sauce to a  platter and garnish with parsley. Season to taste with salt and pepper; offer lime wedges to squeeze over individual servings

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Cuban corn on the cobb

Corn on the cobb goes south of the border with chili, cheese and a squirt of lime!
I had this the last time i went to New york,,,,,,,,Manhattan is filled with tiny hole in the wall places to eat...and this Cuban place was the best

 

	4 ears corn in husks, silks removed
	1 teaspoon paprika
	1 tablespoon salt
	6 tablespoons mayonnaise
	1/2 cup finely grated parmesan cheese
	1 lime, cut into quarters

In a large saucepan filled with salted boiling water, cook corn in husks for 8 minutes. Meanwhile, in a small bowl, combine mayo, and cheese
On a medium grill or in a broiler, grill corn just until char marks are visible on husks. Remove and let cool. Pull back husks and rub corn with mayonnaise and sprinkle with cheese and mayo mixture. Serve with lime wedges.

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Chicken Florentine with Artichoke Hearts

8 oz  Spaghetti
1 clove minced garlic
4 tbsp butter
2 - 10 pkg frozen chopped spinach-thawed and drained well
4 cups  cooked chicken
1 lb fresh mushrooms-sliced
1/4 cup  sliced green onions
1/2 cup all purpose flour
2 1/2 tsp salt
1/2 tsp ground white pepper
2 cups milk
3 oz Swiss cheese
2 tbsp lemon juice
3/4 cup dry white wine
1/4 cup sherry
2- 8 oz cans artichoke hearts in water-drained and chopped


Cook spaghetti, drain, and place in a well greased 3 quart baking dish.
Drain spinach well, and put on top of pasta layer. Layer the cooked chicken over spinach. Sauté mushrooms, garlic and scallions in butter for several minutes. Stir in the flour, salt and pepper. Add milk gradually and stir till thickened. Add cheese and stir till melted. Cool slightly then add remaining ingredients, and pour over chicken. Bake uncovered at 350 degrees for 30-40 minutes.

Serves 6 - 8.

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Cafe Cream of Mushroom Soup

6 servings

 

 

2 teaspoons olive oil

1 medium onion, chopped

3 large garlic cloves, finely minced

1 small celery rib, trimmed and chopped

5-6 large portobello mushrooms, chopped

3 1/2-4 cups half-and-half or heavy cream

Salt and freshly ground pepper

1 tablespoon chopped fresh parsley

Truffle oil (optional)

 

In a large saucepan over medium-high heat, add the oil. Sauté the onion and garlic for 2 to 3 minutes, or until they begin to soften. Add the celery and mushrooms and stir well to combine. Cook for 1 minute. Add 3 1/2 cups half-and-half and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, cover and simmer for 12 minutes. Transfer the soup to a food processor or blender or use an immersion blender and process to obtain a smooth texture. If too thick, return to heat and add more half-and-half to thin.

 

Garnish with a pinch of parsley and 2 drops of truffle oil before serving.