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Archive for Tuesday, November 1, 2005

Forecasters share recipes fit for fall

November 1, 2005

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Join "Jayni's Kitchen" this week for "Recipes for a Fall Forecast," with 6News meteorologists Matt Sayers and Jennifer Schack, and KMBC Channel 9 meteorologist Bryan Busby.

On the menu: Green Bean Salad by Sayers, Cincinnati Chili by Schack and Tortellini with Seafood Gorgonzola Cream Sauce and Roasted Grapes by Busby. Carey will prepare a Black Forest Ham Sandwich and Onion Confit to go with Sayers' Green Bean Salad; the Onion Confit recipe is online at www.ljworld.com.

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.

Black forest ham sandwich

4 ciabattini, or other hard rolls

mayonnaise

8 thin slices Black Forest ham

White cheddar cheese wedge, thinly sliced

Slice the ciabattini or hard rolls in half. Spread each half with mayonnaise. Place two slices of ham on the bottom half of each roll. Top with slices of white cheddar cheese and generous spoonfuls of the onion confit. Cover with roll tops. Heat the sandwiches in a microwave oven on high power for about 1 minute, or just long enough to melt the cheese. Serve immediately. Serves 4.

- Recipe for Black Forest Ham Sandwich and Onion Confit (online) by Jayni Carey.

Green bean salad

2 pounds fresh green beans, trimmed and rinsed

24 small cherry or grape tomatoes, halved

1 1/2 cups red onion, finely chopped

1/2 cup fresh parsley, finely chopped

2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme

Dressing:

1/4 cup white wine vinegar

1/4 cup water

2 or 3 garlic cloves, minced

1/2 teaspoon black pepper

pinch salt

2 tablespoons extra-virgin olive oil

1/2 cup Parmesan cheese, grated

Steam or boil the green beans in a large pot for 5 to 8 minutes, until tender-crisp. Drain the green beans and place them in a bowl of ice water until cool. Drain again and place them in a large serving bowl. Add the sliced tomatoes, onion, parsley and thyme and toss gently to combine.

Dressing: In a small bowl, combine the white wine vinegar, water, garlic, black pepper and salt. Whisk in the olive oil.

Pour the dressing over the green bean salad and toss gently to coat. Add the grated Parmesan cheese and toss again. Serves 8.

- Recipe for Green Bean Salad by Meteorologist Matt Sayers.

Cincinnati chili

2 tablespoons vegetable oil

2 1/2 pounds ground beef

1 large onion, diced

1 quart cold water

1 6-ounce can tomato paste

1 1/2 tablespoons white or cider vinegar

1 teaspoon Worcestershire sauce

1 garlic clove, minced

2 tablespoons chili powder

2 teaspoons cinnamon

2 teaspoons cayenne pepper

1 teaspoon allspice

1 1/2 tablespoons unsweetened cocoa

5 bay leaves

salt & pepper, to taste

serve chili with:

1 16-ounce package spaghetti, cooked

1 8-ounce package cheddar cheese, shredded

1 or 2 onions, finely chopped

1 or 2 15-ounce cans kidney beans, warmed and drained

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and brown in the oil. Add the chopped onion and water and bring the mixture to a boil over medium-high heat. Stir in the tomato paste and reduce the heat to low. Add the vinegar, Worcestershire sauce, garlic, chili powder, cinnamon, cayenne pepper, allspice, unsweetened cocoa and bay leaves. Simmer the chili for 1 1/2 to 2 hours, stirring occasionally. Add salt and pepper to taste. Remove the bay leaves before serving. Serves 6 to 8.

Serve Cincinnati Chili the following ways:

¢ "Two Way" spaghetti and chili

¢ "Three Way" chili, spaghetti, and cheddar cheese

¢ "Four Way" chili, spaghetti, cheddar cheese, and onions

¢ "Five Way" chili, spaghetti, cheddar cheese, onions and kidney beans

¢ Another popular version includes the "coney," a hot dog served with Cincinnati chili and cheese.

- Recipe for Cincinnati Chili by Meteorologist Jennifer Schack.

Tortellini w/ seafood gorgonzola cream sauce

1 pound seedless green grapes

1 to 2 tablespoons olive oil

black pepper

1 6-ounce can cooked crabmeat, drained

2 tablespoons butter

2 teaspoons minced shallot

1/2 cup dry white wine

1/2 cup heavy cream

6 ounces Gorgonzola cheese, crumbled

3 to 6 ounces medium shrimp, shelled and deveined

1 9-ounce package cheese-filled tortellini*

1 tablespoon chopped fresh parsley

1/2 cup walnuts, coarsely chopped

Rinse the grapes, drain well and separate them into small clusters. Arrange the clusters in a single layer on a baking sheet. Drizzle with olive oil and sprinkle lightly with pepper. Roast the grape clusters in a 450 degree oven for about 15 minutes, until the skins are slightly crisp, but the grapes are still soft and juicy inside. Set aside.

In a large skillet or braising pan, heat the butter over low heat until melted. Add the minced shallot and cook until softened. Add the wine and cream and bring to a boil over high heat. Stir in the Gorgonzola cheese until melted. Add the crabmeat, shrimp and the tortellini. Cover, reduce the heat to medium-high and simmer the mixture for 2 to 4 minutes, until the shrimp and tortellini are cooked through. Stir occasionally to prevent the tortellini from sticking, and lower the heat if necessary.

To serve, garnish each serving of tortellini and sauce with chopped parsley and walnuts. Add clusters of roasted grapes to each plate. Serves 4.

*Tortellini may also be pre-cooked in boiling water and added to the sauce during the last minute of cooking.

- Recipe for Tortellini with Seafood Gorgonzola Cream Sauce and Roasted Grapes by Meteorologist Bryan Busby.

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