Archive for Tuesday, December 28, 2004

Jayni’ to share New Year’s menu

December 28, 2004


Join "Jayni's Kitchen" this week for "Celebrate the Big Night: A Menu for New Year's Eve."

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Classic baked potatoes with butter, sour cream and chives

4 6- to 8-ounce Yukon gold or Idaho Russet potatoes

olive oil

sea salt


sour cream

fresh chives, chopped

Wash the potatoes well and pat them dry with paper towels. Pierce the skins of the potatoes several time with a sharp knife. Coat the potatoes lightly with olive oil and sprinkle with sea salt.

Place the potatoes on a foil-lined baking sheet and bake in a 350-degree oven for 70 to 80 minutes, until tender. Remove the potatoes from the oven, and using a sharp knife, make an "X" across the top of each potato. Press the ends to open and push up the flesh. Top each potato with butter, sour cream and fresh chives. Serve immediately. Serves 4.

Roasted tomatoes on the vine

8 ounces cherry tomatoes on the vine

1/4 cup extra-virgin olive oil

coarse sea salt

8 toasted baguette slices*

Place the tomatoes (vines attached) in a shallow baking dish and drizzle them with the olive oil. Place the tomatoes in a 350-degree oven and roast for 30 to 35 minutes, or until they become soft and begin to release their juices. Remove them from the oven and sprinkle with coarse sea salt.

To serve, place small bunches of the tomatoes on the vine on toasted baguette slices. Drizzle some of the pan juices over top. Serves 4 to 6.

  • Toasted baguette slices: Brush 8 thin slices of a baguette with olive oil and toast both sides under the oven-broiler.

Hearts of palm salad garlic vinaigrette

2 garlic cloves

1/4 teaspoon coarse sea salt

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1 14-ounce can hearts of palm

4 ounces mixed salad greens

1/2 cup grape or cherry tomatoes, sliced in half


Garlic vinaigrette

Using a small mortar and pestle, crush the garlic cloves with the salt. Add the red wine vinegar, stir and pour the mixture into a small bowl. Whisk in the olive oil. Taste and adjust seasonings if needed.

Drain the hearts of palm and cut them into 1/2-inch slices. Place them in a small bowl and toss with about 2 tablespoons of the garlic vinaigrette. Marinate the hearts of palm at room temperature for about 15 minutes.

To make the salad, place the mixed salad green in a salad bowl. Add the slice tomatoes. Whisk the remaining vinaigrette and drizzle it over the salad greens. Toss to combine. Place the salad greens on four salad plates. Arrange some of the marinated hearts of palm on the side and top the salad with croutons. Serves 4.

Pan-seared rib-eye steaks with cognac sauce

4 rib-eye steaks, 3/4 to 1-inch thick

salt & black pepper

Cognac sauce

1/3 cup shallots, minced

1/3 cup cognac or brandy

1 cup beef broth

1/2 teaspoon fresh rosemary, minced

1/2 teaspoon fresh thyme, minced

1 tablespoon red wine vinegar

2 teaspoons brown sugar

1 tablespoon Dijon mustard

2 tablespoons butter, cut into pieces

Heat a heavy-bottomed stainless skillet large enough to hold the steaks over high heat until very hot, about 2 minutes. Season the steaks with salt and pepper. Place the steaks in the skillet, leaving space between them. Reduce the heat to medium-high and sear them for 2 to 3 minutes without disturbing them. When they are sufficiently browned, they will begin to loosen naturally from the pan's surface and fat and moisture will begin to develop around them. At this point, turn the steaks over and brown for 3 to 4 minutes more for medium-rare. Remove the skillet from the heat, place the steaks on a warm platter and cover with aluminum foil.

Cognac sauce: If the skillet contains less than a tablespoon of fat, add a splash of olive oil. Add the shallots and cook them over medium-low heat, stirring frequently until softened, 1 to 2 minutes. Add the cognac, beef broth, rosemary and thyme. Raise the heat to medium-high and simmer the liquid until it is reduced to about 1/3 cup. Pour the liquid through a strainer to remove the shallots and herbs, then return the liquid to the skillet. Stir in the vinegar, brown sugar and mustard. Simmer for about 1 minute more, stirring. Remove the skillet from the heat and quickly whisk in the butter until melted. Spoon the sauce over the steaks and serve immediately. Serves 4.

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