Recipes
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Bartlett Pear and Gorgonzola Salad, Candied Walnut Pralines. Champagne-Walnut vinaigrette.
Pan Seared Angus Ribeye Steak, Key Lime Salsa
Jean-Claude Favorite Crème Brule
Bartlett Pear and Gorgonzola Salad, Candied Walnut Pralines. Champagne-Walnut vinaigrette.
This is a very light salad. The idea was given to me by two special friends. One was my sister in Christ, Dianne. The other was a great friend from work, John. He is also a great brother in Christ. After changing the recipe few times, it finally came out to my taste. You can also make a batch x 4 of the candied walnuts and store them in the kitchen cabinet. You can do the same with the vinaigrette x 4 and it will keep for weeks in the refrigerator. Make sure you take the vinaigrette out and let it come to room temperature for 30 minutes before using. I hope you enjoy it. God Bless!
This recipe can be prepared in 35 minutes.
Makes 4 servings
Ingredients——————————————————————————————————————————————————————-
1/2 Heaping cup Walnut pieces
2 Tablespoon packed light brown sugar
Vinaigrette,
Makes 8 Tablespoons, (2 Tbsp per Serving)
1/2 cup toasted Walnut oil *
2 1/2 Tablespoons Champagne Vinegar *
1 teaspoon honey + 1 Tablespoon fresh basil
Salad
8 oz California organic baby mixed greens (Mesclun)
8 oz (preferably imported) Gorgonzola cheese
1 Bartlett pear, make sure it is ripe. (I buy it 2-3 days before and let it ripen at room temperature)
Preparation——————————————————————————————————————————————————————
Johns Walnut Pralines
Preheat oven at 350 degrees F
In a medium bowl, combine all ingredients. Spread onto a square baking pan which has been sprayed with cooking spray. Bake for about 10 minutes. Stir and bake another 10 minutes or until coating is dry and light brown in color. Remove from oven and cool.
Vinaigrette.
Put all ingredients in food processor and blend.
Salad
Cut the gorgonzola in 1/8 inch squares. Set aside.
Cut the pear in the middle, take the core out and cut in 16 wedges. Set aside.
In a large salad bowl, mix the salad with the dressing. Add 3/4 of the Gorgonzola and 3/4 of the pears. Toss well. Serve on 4 plates adding the rest of the cheese and pear on top to garnish.
* Available in gourmet Market
Proverbs 25:2
It is in the Glory of God to conceal a matter, but the Glory of Kings is to search out a matter.
IN HIS PRESENCE <’)))><~~~~
Roasted Garlic Baby Spinach
This is a great light and quick vegetable to make. If you buy baby spinach from the market, they are
alway’s prewashed. If you decide to use regular spinach, they have to be washed two or three times before cooking. Make sure you use a salad dryer to get rid of the extra water.
Also, this vegetable is very healty for you. It contains a lot of iron and other vitamins.
Makes 4 servings
Ingredients——————————————————————————————————————————————————————-
1 lb fresh baby spinach
4 Tablespoon of good quality extra virgin olive oil
4 medium garlic cloves, minced very thin
1 1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
Preparation————————————————————————————————————————————————————-
In a very large sauté pan or Dutch oven, heat the olive oil and sauté the garlic over medium heat until a blond color. Don’t brown it. Quickly add the baby spinach, salt and pepper and toss 3 or 4 times. Drain in a colander to discard the extra liquid.
Serve hot.
Ephesians 6 16:18
In all circumstances take up the shield of faith, with which you can extinguish all the flaming darts of the evil one; and take the helmet of salvation, and the sword of the Spirit, which is the word of God, praying at all times in the Spirit, with all prayer and supplication. To that end keep alert with all perseverance, making supplication for all the saints.
IN HIM ALONE <’)))><~~~~
Pan Seared Angus Ribeye Steak, Key Lime Salsa
This is a nice summer dish. You can cook the steak on the grill but make sure you buy a good quality meat. Prime meat is the best and is available in gourmet meat markets. You can also use London broil, flank steak or skirt steak. I recomend that you marinate them. (see recipe page ??) You can use the Key Lime Salsa to top many diferrent dishes like grilled fish or baked salmon.
This recipe can be prepared in 35 minutes.
Makes 4-6 servings
Ingredients——————————————————————————————————————-
Steaks
4 Each 8 oz Angus Ribeye steak, aged, marbled and trim
2 Tablespoon Butter and
1 Tablespoon Olive oil for sautéing
1/2 cup red bell pepper
1/2 jalapeno Chile
1 Tablespoon garlic, chopped
1/4 cup red onion
1/2 teaspoon fresh oregano
1/3 cup green onions, Minced1 Tablespoon honey
Salt and fresh ground black pepper to taste
1/4 cup good olive oil
1/2 cup fresh cilantro
3 tablespoons fresh squeeze key lime juice
(Or regular lime juice)
1/2 teaspoon chili paste, optional
Preparation Salsa
Dice tomatoes, peppers, Jalapeno, garlic, and red onion. Transfer them to a medium sized bowl. Mince the oregano and cilantro and add to the bowl. Season with salt and pepper, chili paste, honey, olive oil and key lime juice. Mix well and refrigerate for two hours.
Steak
Season the steak on all sides with salt and fresh ground black pepper
Heat the oil and butter in a large sauté pan over medium-high heat. When hot, add the steaks and sear them on both sides until well browned and until they are cooked to your satisfaction. Remove from heat and let rest for 10 minutes. When ready to serve, cut the steak in very thin slices and top with the salsa. Garnish with scallions and serve.
2 Chronicles 7:14
“If my people who are called by My name will humble themselves, and pray and seek My face, and turn from their wicked ways, then will I hear from heaven, and will forgive their sin and will heal their land.”
Jean-Claude Favorite Crème Brule
The origins of crème Brule are hotly debated. The Spanish call it crema Catalana and say they invented it during the 18th century. In the south of France, it is known as crème catalane and is believed to have been born there. Meanwhile, the Brits contend that it was first made during the 17th century at Trinity College in Cambridge, where it is known as Cambridge burnt cream or Trinity cream. Indeed, it wasn’t until the late 19th-century that the French translation of “burnt cream” (crème Brule) came into vogue, causing the popular perception that it’s a uniquely French dish. I was introduced to this delicious dessert in New York in the late 80’s and over the years I changed the recipe many times until I finally perfected it to my taste. It is my favorite dessert. I hope you enjoy it…
This recipe can be prepared in 1 hour. Serves four.
Equipment You Need:
- 4 – 6 oz each Crème Brule ramequin
- 1 sheet pan 18×12.5 pan, for water bath
- 1 Crème Brule gas blow torch
- 1 heatproof mixing bowl
- 1 medium sauce pan
- 1 whisk
Ingredients—————————————————————————————————————
1 cup heavy cream
1 cup half and half
1 pinch of salt
5 egg yolks
1/3 cup of sugar
1 whole vanilla bean, (preferably bourbon) split lengthwise and scraped
1/2 teaspoon pure vanilla extract
24 each fresh raspberries (6 per ramekin)
Preparation——————————————————————————————————————————————————————
Preheat the oven to 315 degrees. In a medium saucepan add cream, milk, salt and the split and scraped vanilla bean. Heat until the surface begins to simmer. In a large heatproof bowl, blend the egg yolks and granulated sugar with a whisk. Slowly add the hot cream-milk mixture, stirring gently. Strain the custard into a large measuring cup. Arrange the ramekins on the sheet pan. Slowly pour the custard into the ramekins. When filled, put the raspberries in the custard. Put the filled ramekins on the sheet pan and set the pan in the center of the oven. Carefully pour in enough hot water to reach halfway up the sides of the ramekins. Bake for about 25-30 minutes or until the custards are firm at the edges, but still a bit wobbly in the center. Transfer the ramekins to a wire rack to cool for at least two hours but don’t refrigerate. I like the crème Brule to be served at room temperature.
When cooled down, put the crème Brule on a metal top surface (you don’t want to burn your kitchen counter). Top the crème with 1½ tablespoons of turbinado sugar. Light up the gas blow torch and burn them until light brown.
**Let it cool for at least five minutes before serving**
You can also garnish them with fresh whipped cream, fresh raspberries and a mint leaf.
Philippians 1:21
For to me, to live is Christ, and to die is gain.