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Archive for Wednesday, January 31, 2007

Local Burger owner joins ‘Jayni’s Kitchen’ for healthy meals

January 31, 2007

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Join "Jayni's Kitchen" this week for "Local Burger: Cooking Fresh, Organic and Local Foods."

Host Jayni Carey and Hilary Brown, of Local Burger, 714 Vt., will prepare the following recipes: Quinoa Millet Pilaf, Roasted Root Vegetables, Mixed Greens with Sweet Apple Vinaigrette, Organic Elk Rib-Eye Steaks with Savory Shallot Sauce and Dark Chocolate Peppermint Sorbet.

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; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Quinoa Millet pilaf

1 cup quinoa

1 1/2 cups millet

5 cups boiling water

3 or 4 garlic cloves, finely chopped

1/2 cup diced carrots

1/2 cup frozen green peas

1/4 cup chopped scallions

2 tablespoons organic expeller-pressed coconut oil

1 tablespoon organic olive oil

2 teaspoons sea salt

Combine the quinoa and millet in a large saucepan. Add 5 cups of boiling water. Return the water to a boil over high heat, cover and reduce the heat to low. Cook the grains for 20 to 24 minutes, until the liquid is absorbed. Remove the pan from the heat and stir in the garlic, diced carrots, peas, scallions, coconut oil, olive oil and sea salt. Serves 6 to 8.

Roasted root vegetables

2 large beets (or 4 small ones), peeled and cut into batons

2 large sweet potatoes (or 4 small ones), peeled and cut into batons

4 turnips or rutabagas, peeled and cut into batons

6 carrots, peeled and cut into thick sticks

8 to 12 whole garlic cloves, peeled

2 teaspoons dried rosemary

2 tablespoons dried thyme, divided

2 teaspoons sea salt

1/2 cup organic olive oil

Preheat the oven to 400 degrees. Prepare the root vegetables and garlic as directed and place them in a large bowl.

Grind 2 teaspoons of dried rosemary and 1 tablespoon of the dried thyme in a spice grinder. Add the ground herbs, the remaining tablespoon of dried thyme (not ground), salt and olive oil to the vegetables and toss to combine.

Place the vegetables in a large, shallow baking pan and roast them in a 400-degree oven for 10 minutes, rotate the pan and roast for 10 to 12 minutes more, until tender. Serves 6 to 8.

Mixed greens with sweet apple vinaigrette

8 to 12 ounces organic mixed greens, rinsed and drained

1 or 2 organic apples, cored and slivered (Braeburn, pink lady, gala or whatever is in season)

1/2 cup organic walnuts, chopped

3 ounces crumbled goat cheese (optional)

Sweet Apple Vinaigrette;

2 tablespoons apple cider vinegar

6 tablespoons organic olive oil

1 tablespoon local honey

1 teaspoon sea salt

2 tablespoon water (optional, for a lighter dressing)

Place the green in a salad bowl and add the slivered apples and chopped walnuts. Add crumbled goat cheese, if desired.

Sweet Apple Vinaigrette: Blend all ingredients for the vinaigrette in a blender, whisk vigorously, or shake in a covered jar to emulsify.

Drizzle the vinaigrette over the salad greens and toss gently to combine. Serves 4.

Dark chocolate peppermint sorbet

Peppermint Tea:

5 cups water

1/2 cup organic dried peppermint leaves

2 cups organic sugar

1 cup organic cocoa

Pinch of sea salt

Peppermint tea: Bring 5 cups of water to a boil over high heat in a large saucepan. Remove the pan from the heat, add the peppermint leaves and let the tea steep for 5 minutes.

Combine the sugar, cocoa and salt in a large saucepan. Pour the peppermint tea through a strainer to remove the peppermint leaves. Stir the tea into the dry ingredients. Simmer the mixture over medium heat for 2 to 3 minutes, stirring frequently, until all ingredients have dissolved. Remove the pan from heat and cool the sorbet mixture completely. Pour the mixture into a covered container and refrigerate until thoroughly chilled.

Freeze the sorbet mixture in an ice cream freezer according to the manufacturer's instructions. Serves 8 to 10.

Organic elk rib-eye steak w/ savory shallot sauce

4 organic elk rib-eye steaks (or buffalo or beef rib-eyes)

Sea salt and black pepper, to taste

Shallot Sauce:

2 tablespoons organic expeller-pressed coconut or organic olive oil, or 1 tablespoon of each

1/4 cup diced shallots

3 tablespoons red wine

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon sea salt

1 cup water

Bring the steaks to room temperature for 10 to 15 minutes before cooking. Preheat the oven to 400 degrees. Heat a large skillet for 1 to 2 minutes over high heat (do not add oil or any type of coating to the pan). When the skillet is very hot, add the steaks (2 at a time if large) and sear them for 1 to 2 minutes, or until the seared sides release from the skillet with ease. Turn the steaks over and repeat the process. Transfer the seared steaks to a large, shallow baking pan and place them in a 400-degree oven for 4 to 6 minutes for medium rare. Season the steaks with salt and black pepper. Tent with aluminum foil and let rest for 5 minutes before serving.

Savory Shallot Sauce: Heat a skillet over medium-high heat. Add 2 tablespoons of oil to the skillet. Add the shallots and cook, stirring, until softened. Stir in the red wine, mustard, Worcestershire sauce, salt and 1 cup of water. Raise the heat to high and boil, stirring frequently, until the mixture reduces and thickens to a saucelike consistency. Serve the sauce over the steaks. Serves 4.

- Recipes by Hilary Brown, owner of Local Burger.

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