Archive for Tuesday, November 29, 2005

Join ‘Jayni’s Kitchen’ for delectable recipes with the color red

November 29, 2005

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Join "Jayni's Kitchen" this week for "Simply Red: Five Festive Recipes Featuring Red Ingredients."

Host Jayni Carey will prepare the following recipes: Pomosa, Sweet Piquante Peppers Stuffed with Goat Cheese, Veal and Pork Stuffed Red Peppers with Cheese Sauce and Sauteed Spinach, Salad Greens with Pomegranate Vinaigrette and Cranberry Walnut Pie.

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.

Pomosa

2 cups chilled pomegranate juice, Freshly pressed or bottled champagne or sparkling wine, chilled

1/3 cup pomegranate arils*

Fill champagne flutes about one-third full (or to taste) with pomegranate juice and top with champagne or sparkling wine. Sprinkle each with pomegranate arils. Serves 8.

*Pomegranate arils: Pomegranates are filled with arils, the brilliant red pulp containing tiny, edible seeds. To open, score the pomegranate so that it will open easily. Submerge it in a bowl of water and break it open. The arils will sink to the bottom of the bowl, and the white membrane will float to the top. Discard the membrane. Drain the water from the arils and store them in the refrigerator in an air-tight container until ready to use.

Sweet piquante Peppers stuffed w/ goat cheese

4 ounces soft goat cheese, chilled

3 to 4 tablespoons crÃme fraiche, chilled

1/2 teaspoon fresh rosemary, finely minced

1 14-ounce jar whole sweet piquante peppers**

Fresh rosemary sprigs

In a small bowl, combine the goat cheese and crÃme fraiche, blending with a fork until smooth. Stir in the rosemary.

Drain the liquid from the piquante peppers. If some peppers do not sit upright, slice a very thin piece off the bottoms. Spoon the cheese mixture into a pastry bag or a small plastic storage bag* and pipe it into the peppers. Place the peppers on a serving plate, cover and refrigerate for 2 hours or more. Garnish the plate with rosemary sprigs and serve chilled. Makes 24 to 30 stuffed peppers.

* A plastic storage bag may be used in place of a pastry bag. Fill the storage bag with the cheese mixture, seal and snip a small opening in one corner of the bag.

** Sweet piquante peppers come from South Africa and are tiny, seeded, bright red peppers with a sweet and spicy flavor.

Veal and pork stuffed red peppers w/ sauce

Veal and Pork Filling:

1/4 cup minced shallot

1 tablespoon olive oil

4 ounces ground veal

4 ounces ground pork

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon black pepper

1 egg, beaten

1/3 cup fresh breadcrumbs

1 16-ounce jar whole roasted sweet red peppers (4 peppers)

Olive oil

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

3/4 cup milk

1/4 cup dry white wine

1/3 cup Swiss GruyÃre cheese,

shredded

Sauteed Spinach:

3 tablespoons olive oil

1 large garlic clove, peeled and smashed

10 to 16-ounces fresh spinach, stemmed, rinsed and drained

Salt, to taste

Veal and Pork Filling: Heat the olive oil in a skillet over low heat. Add the minced shallot and cook until softened, about 3 minutes. In a large bowl, combine the veal, pork, shallot, marjoram, thyme, salt and pepper. Mix in the beaten egg and breadcrumbs.

Briefly rinse the peppers in cold water, drain and pat dry with paper towels. Fill a small plastic storage bag with the veal and pork filling, seal and snip an opening in one corner of the bag. Pipe some of the filling into each pepper, taking care not to split them. Place the stuffed peppers in an oiled baking dish and brush them lightly with olive oil. Bake the peppers uncovered in a 350-degree oven for 45 to 50 minutes, until the filling is fully cooked. After 20 to 25 minutes, baste the peppers twice during cooking with the pan drippings.

Cheese Sauce: Make the cheese sauce just before the peppers are ready to serve. In a small saucepan, melt the butter over medium-low heat. Add the flour and salt and stir the mixture for about 1 minute. Stir in the milk and wine and raise the heat to medium-high. Stir continually until the sauce is thick and bubbly. Remove the pan from the heat and stir in the cheese.

Sauteed Spinach: Heat the olive oil and smashed garlic clove in a large skillet or braising pan over medium heat for about 2 minutes to allow the garlic to flavor the oil. Add the spinach leaves and saute just until the leaves are wilted, about 2 minutes. Season with salt to taste. Discard the garlic clove.

To serve, divide the sauteed spinach among four dinner plates. Place the peppers on or beside the spinach. Drizzle some of the cheese sauce over top. Serves 4.

Salad w/ pomegranate vinaigrette

Pomegranate Vinaigrette:

1 cup pomegranate juice, freshly pressed or bottled

1/4 cup sugar

2 tablespoons red wine vinegar

Pinch salt

1/4 cup grapeseed oil

4 to 6 cups salad greens

(combination of spinach leaves

and lettuce mix)

2 green onions, thinly sliced

1/2 cup feta cheese, crumbled

1/3 cup pomegranate arils*

Pomegranate Vinaigrette: Pour the pomegranate juice into a small saucepan, stir in the sugar and simmer over medium heat until the liquid becomes syrupy and is reduced to 1/2 cup, about 5 minutes. Pour the syrup into a small bowl and cool to room temperature. Whisk in the red wine vinegar, salt and grapeseed oil. Taste, and adjust seasonings as needed.

Arrange the salad greens on 4 salad plates and sprinkle each with chopped green onion. Drizzle the Pomegranate Vinaigrette over the salads. Top with feta cheese and pomegranate arils. Serves 4.

*Pomegranate arils: Pomegranates are filled with arils, the brilliant red pulp containing tiny, edible seeds. To open, score the pomegranate so that it will open easily. Submerge it in a bowl of water and break it open. The arils will sink to the bottom of the bowl, and the white membrane will float to the top. Discard the membrane. Drain the water from the arils and store them in the refrigerator in an air-tight container until ready to use.

Cranberry walnut pie

Pie Pastry:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup chilled butter, cut into pieces

1/4 cup chilled vegetable shortening

4 to 5 tablespoons ice water

Filling:

4 eggs

1/2 cup brown sugar

1 cup light corn syrup

1/4 cup butter, melted

1/2 teaspoon vanilla extract

1 cup walnuts pieces

2 cups fresh cranberries

Pie Pastry: Place the flour and salt in a large bowl. Using a pastry blender or fork, cut the butter and shortening into the flour until the mixture is crumbly. Stir in just enough ice water to form the dough into a ball. Wrap the dough in waxed paper. Refrigerate until well-chilled, 30 minutes or more.

Filling: Whisk the eggs and brown sugar together in a large bowl. Whisk in the light corn syrup, melted butter and vanilla. Stir in the walnut pieces and cranberries.

To roll out the pastry: Sprinkle the work surface with flour. Using a rolling pin, roll out the chilled dough to fit a 9-inch pie plate. Press the dough gently into the pie plate and crimp the edges.

Pour the filling into the pie shell and bake in 350-degree oven for 45 to 50 minutes, until the crust is lightly browned and the filling is set. Cool the pie on

a wire rack. Serve at room

temperature or chilled.

Serves 8.

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