The ButchFemmePlanet Kitchen

[Ashton]

4 (6-oz.) boneless center-cut pork chops (3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 cup ruby port or cherry juice
1/3 cup dried cherries
1 1/2 tablespoons raspberry preserves
1 teaspoon Dijon mustard
2 sprigs fresh thyme
1 tablespoon unsalted butter, chilled

1. Sprinkle pork with 1/4 teaspoon each of the salt and pepper. Heat oil in large skillet over medium-high heat until hot. Cook pork 8 minutes or until golden brown and internal temperature reaches 145°F., turning once. Remove pork; cover loosely with foil.

2. Add port, cherries, preserves, mustard and thyme to skillet. Bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet; boil 1 minute. Reduce heat to medium; simmer 5 to 8 minutes or until syrupy, stirring occasionally. Remove from heat.

3. Whisk in butter, any accumulated juices from pork and remaining 1/4 teaspoon each salt and pepper. Serve over pork chops.

4 servings

[morningstar55]

Originally Posted by Ashton

brandy

Alcoholic beverage distilled from wine or a fermented fruit mash. The name comes from the Dutch brandewijn, "distilled wine." Most brandies are aged and contain about 50% alcohol by volume. Some are darkened with caramel. They are usually served alone as after-dinner drinks but are sometimes used in mixed drinks or dessert dishes or as fuel in flamed dishes such as crêpes suzettes and cherries jubilee. They are also used as the base of various liqueurs. The finest brandy is usually thought to be French cognac.

Schnaps in German-speaking regions
German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit, is bottled with no added sugar, and normally contains about 40% ABV (80 proof).

American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink. Their alcohol content can be anywhere between 15% and 50% ABV (30–100 proof).

lol wow ty .. AShton .... hmmmmm
i like cooking with wine sometimes, and sometimes beer..... more so wine
and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best.
I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol

[Ashton]

Originally Posted by morningstar55

lol wow ty .. AShton .... hmmmmm
i like cooking with wine sometimes, and sometimes beer..... more so wine
and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best.
I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol

Ok not nice now I have to test this out!!

Im partial to peach schnapps over home made peaches n cream or Kaluhua over Parlines and creme ice cream.

I recently discovered that peppermint schnapps is just lovely in hot chocolate!!

[Ashton]

Appetizer -- Potted Cheese
6 oz. Cheddar Cheese
One third cup butter
2 Tbsp. port or sherry
5 green onions, finely chopped
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped

Finely grate cheese into a bowl. Add softened butter and mix well. Stir in port or sherry, green onions, caraway seeds, mustard and Worcestershire sauce. Mix well. Scoop mixture into a serving bowl. Cover with walnuts and press walnuts down lightly. Refrigerate for at least three hours. Serve with crackers and Melba toast.

The Skinny: You can probably get away with light cheese in this recipe. If you don’t want to use alcohol then just leave out the port or sherry.


Main Course -- Corned Beef
1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage

Trim excess fat from brisket. Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. Add the spices and juices from corned beef brisket package. Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don’t put in so much water that you cover the mustard and spice topping. Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter potatoes and chop the onion and add both to pan. Cover and return to boil. Reduce heat and simmer for 15 minutes. Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper. I like to serve this with a little extra vinegar to be sprinkled on the cabbage.

The Skinny: Corned beef brisket has quite a bit of fat so take it easy on the portion sizes.


Dessert -- Chocolate Emeralds
1 and one quarter cups butter
One half cup cocoa
3 and one half cups confectioners’ sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
One third cup green Crème de Menthe
1 and one half cups semi-sweet chocolate pieces

Combine one half cup of butter and cocoa in saucepan over low heat and stir until blended. Remove from heat and add one half cup sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9 inch pan. Next, melt one half cup butter and pour into a small mixing bowl. Add Creme de Menthe and mix at low speed. While mixing, add 3 cups sugar until smooth. Spread this mixture over the first layer in the 13 x 9-inch pan. Refrigerate entire dish for one hour. While the dish is chilling, combine one quarter cup butter and chocolate pieces in a saucepan over low heat. Stir until melted. Remove pan from refrigerator and spread chocolate mixture over the mint layer. Return pan to the refrigerator for 2 hours. Cut into small squares and store in refrigerator until ready to serve.

The Skinny: Use your favorite egg and sugar substitute.

Grocery list
6 oz. Cheddar Cheese
1 and two thirds cups butter
2 Tbsp. port or sherry
5 green onions
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped
1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage
One half cup cocoa
3 and one half cups confectioners’ sugar, sifted
1 egg
1 tsp. vanilla
2 cups graham cracker crumbs
One third cup green Creme de Menthe
1 and one half cups semi-sweet chocolate pieces

[Medusa]

Anyone have a tried and true for marsala?

I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first

[Corkey]

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Yes Yummy

[Sachita]

Originally Posted by Medusa

Anyone have a tried and true for marsala?

I have a recipe that I have been using but its a little too soupy. I could try adding some corn starch but was wondering if anyone has a better recipe first

if you find out let me know. I tried cornstarch and felt it changed the taste. I think using cream and then a rue might work.

[Sachita]

today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle.

It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten.

[AtLast]

Originally Posted by Sachita

today I was feeling icky and made a chicken broth with coconut milk, curry, lemon grass, celery and cilantro. I cooked organic chicken thighs, chopped, returned to broth and added shitaki mushrooms sliced. Finally organic somen noodles which is a very thin Japanese wheat noodle.

It was amazing. I actually made a huge batch and put some in the freezer. You can also use tofu or seiten.

Oh, this sounds wonderful!!

[Sachita]

Originally Posted by AtLastHome

Oh, this sounds wonderful!!

yeah really was and super simple. fyi lemon grass is really easy to grow.

[Nina]

tomorrow I am going to make: peanut-vegetable stew with green onion dumplings..

it's pretty straight forward and should be done with everything cleaned up in an hour at most...

I'm looking forward to it...and to sharing a home-coming dinner with my fella...even though it's gonna be a hard meal since he'll know when he is going to move out of state and all kinds of unpleasant real-life things...still, I'm not gonna starve him !! :)

and on we go...

[tiggs]

Apple Pie Cookies
These are soft and a little like cake but very yummy

Ingredients:

1 1/2 cups flour
1 cup oats (not quick oats)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 tsp allspice
1/4 cup butter
1/2 cup apple sauce
1 1/4 cups brown sugar, firmly packed
1 egg
2 medium sized apples peeled and chopped
1/4 cup milk
1 cup raisins or pecans (optional)

Vanilla Glaze: In a small mixing bowl blend 1 1/2 cups sifted confectioners' sugar with 1/4 teaspoon vanilla and 2 to 3 tablespoons of apple concentrate or juice (if you have apple cider concentrate around holiday time this is super yummy to sub in)

Preparation:

Bake at 375° for 10 to 14 minutes

Sift flour with baking powder, salt, cinnamon and allspice, add in oats. In a large mixing bowl cream butter, brown sugar and beat in the egg until well blended. Stir in half of flour and spice mixture, then stir in the apple and raisins or pecans if you choose to add them. Blend in milk, then remaining flour mixture.

Drop by rounded tablespoons, about 2 inches apart, onto non-stick baking sheets. While cookies are still warm spread thinly with Vanilla Glaze. Makes about 3 dozen apple pie cookies.

[citybutch]

Tonight's dinner is:

Tuscan Style Sauteed Chicken

1 chicken leg (per person), rinsed under cold water and patted dry
Salt and freshly ground pepper
1 large garlic clove (per person)
Some fresh rosemary leaves
Extra-virgin olive oil, for drizzling on chicken
1 large lemon, quartered (per leg)


Directions
1. Preheat oven to 375 °F (190°C).

2. In a large roasting pan, arrange the chicken legs skin-side down, but not cramped together. Salt and pepper both sides of the chicken well, leaving the chicken skin-side up. (Don’t skimp on the salt: you should be able to see it clearly on the meat but it shouldn’t look like a heavy snowfall.)

3. Smash the garlic cloves well and tuck one beneath each leg. Sprinkle the rosemary around the pan and again, don’t skimp. Drizzle some olive oil over all, squeeze fresh juice from the quartered lemons over all, and tuck the lemon pieces in among the chicken pieces. If the chicken legs are small, add a small slosh of water or wine (white or red) to the pan to maintain a little moisture until the legs begin to give up their own juices.

4. Place the pan in the oven and roast the legs for 50 to 60 minutes, checking the pan after 25 or 30 minutes. (If the meat is very lean you may need to add some more liquid to the pan so that the meat doesn’t get dry.) The chicken skin should be well browned and crispy; the leg joint should be loose. Test by grabbing one end of a drumstick with tongs and piercing the meat with a sharp knife: the juices should be clear, and when you cut into the meat it should fall off the bone.

Usually this chicken won’t require a sauce, but if your chicken is lean, you can deglaze the pan with a little wine or water, swirl in a little butter, and pour the reduced sauce over the meat. Let the legs rest for 5 to 10 minutes before serving.

I served this with Roasted Asparagus drizzled with Hollandaise Sauce and baby green salad with balsamic dressing. Lovely.

[Arwen]

Oh this sounds scrumptious. I'll be right over.

[SelfMadeMan]

Whodathunkit... this Harley ridin guy has discovered a passion for baking! I just put a coconut custard pie in the oven and cannot WAIT to try it! After I've sampled it and the Queen approves, I'll post the recipe here.

[Chancie]

We are having a make-your-own pizza party tomorrow night, and maybe Saturday night too.

I bought ready made crusts and spagetti sauce and

We also have mozzarella cheese, pecorino romano, sweet Italian sausage, turkey pepperoni, frozen sliced onions and peppers, black olives, pineapple and mushrooms.

For dessert, I am baking bananas, and

We will serve the sweet warm bananas with vanilla ice cream and caramel sauce.

Pete got a great big bottle of wine for the adults.

[Gemme]

Originally Posted by SelfMadeMan

Whodathunkit... this Harley ridin guy has discovered a passion for baking! I just put a coconut custard pie in the oven and cannot WAIT to try it! After I've sampled it and the Queen approves, I'll post the recipe here.

How'd it turn out?

[Medusa]

Whole wheat flour!

Anyone use it regularly? How does it taste compared to its white cousin? Can you use it as you do white flour?

[Bit]

Originally Posted by Medusa

Whole wheat flour!

Anyone use it regularly? How does it taste compared to its white cousin? Can you use it as you do white flour?

It takes a little extra liquid, Dusa--the bran in it absorbs more liquid. "A little" means somewhere around a tablespoon for a couple cups, but it might be more, depending on the recipe. Have you read the King Arthur Flour blog? They have amazing recipes and a big stock of whole wheat recipes.

http://www.kingarthurflour.com/blog/

The website is huge but I mostly just read the blog; I understand they have a forum where you can ask questions, too.

[Gemme]

Broiled Parmesan Tilapia

2 TBS parmesan cheese
1 TBS softened butter
2 1/4 tsp mayo
1 1/2 tsp fresh lemon juice (or bottled, as I use)
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1/2 lb tilapia filets

1. Preheat broiler. Grease a broiler pan or line with foil.
2. Mix together all ingredients except filets.
3. Arrange filets in a single layer on prepared pan. Broil for 2-3 minutes and then flip filets to broil for another 2-3 minutes. Remove filets from oven and cover with parmesan mixture. Broil for 2 more minutes or until topping has browned. Filet flakes easily with a fork when done.

225 calories per serving. 12.8 g of fat. 63 mg of cholesterol.

*Changes*

I like to add a heaping TBS of feta to the cheese mixture and I don't have celery salt in the house now, so I use a sprinkle of sea salt and celery seed instead. I keep the measurements in the same ratio to one another but I rarely make that little an amount of sauce, as we tend to cook more than 2 filets at a time.

No matter what, this is a super easy recipe and it's fun to play with. Enjoy!