RISOTTO WITH SUN-DRIED TOMATOES
4 1/2 cup Chicken broth or stock
1/4 cup Sun-dried tomatoes
4 tablespoon Butter
- marinated in oil
Garlic cloves -- minced
1/4 cup Parmesan cheese -- grated
1/4 cup Shallot -- minced
1/4 cup Parsley; fresh -- chopped
1 1/2 cup Arborio rice
Salt
1/4 cup White wine -- dry
Pepper
Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of
the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
Add the rice and stir to coat with the butter. Add the wine and cook, stirring
occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook
over medium heat until the broth is absorbed.
Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally,
until all the broth has been absorbed. When the broth is all absorbed, stir in
the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley.
Season with salt and pepper.
ORANGE BEEF WITH SUN-DRIED TOMATOES
1 lb Flank steak
2 tb Brandy
2 tb Soy sauce
1 tb Cornstarch
1 tb Corn oil
8 c Water
2 tb Sugar
1/4 c Orange zest,finely julienned
From 1 lg. orange
1/2 c Sun-dried tomatoes(NOT oil
-packed)
1/2 c Corn oil
4 Scallions,cut on the diag.
Into 1-inch pieces
2 cl Garlic, chopped fine
2 tb Peeled,finely julienned
Ginger root
1 Jalapeno pepper,preferably
-red, chopped, with seeds
1/4 c Chicken or beef stock
-coarse or kosher salt
-freshly ground pepper
Place the flank steak on a flat
surface and cut in half lengthwise. Cut into 1/8" wide
slices on the diagonal, cutting against the grain.
Mix the brandy and soy sauce in a bowl. Add the steak;
mix. Add the cornstarch and mix well to coat. Add the
oil, mixing well to separate the pieces of meat. Let
sit at room temperature for 20 minutes or up to one
hour.
Meanwhile, cook the orange zest; Bring the water and
the sugar to a boil over high heat in a saucepan. Add
the orange zest and boil for 5 minutes. Drain, rinse
under cold water, squeeze dry and set aside.
Soak the sun-dried tomatoes in warm water for about 10
minutes, or until softened. Cut them into julienne
pieces.
In a large skillet or a wok, heat the oil until it is
very hot, almost smoking (350 degrees). Add the steak,
using chopsticks or a large fork to separate the
pieces as they cook. Once the steak has turned golden,
about 2 minutes, remove it from the skillet with a
slotted spoon and drain well; set aside.
Remove all but 2 Tbl. oil from the skillet. Add the
orange zest, sundried tomatoes, scallions, garlic,
ginger root and jalapeno. Cook over high heat for 1-2
minutes, stirring, until the garlic is golden.
Return the steak to the skillet, add the stock, stir
well and cook, stirring for 3 minutes until all of the
liquid is evaporated. Season to taste with salt and
pepper.
When stir-frying meat, marinate the slices
in a mixture of soy sauce, brandy and cornstarch, then
mix in a little oil. Adding some oil at this point and
in this order is very important, for when the pieces
of meat are later cooked in hot oil, they will
separate easily.
The meat should be seared over very high heat to seal
in the juices.
Mustard chicken with sun dried tomatoes
30 grams butter
4 chicken breast fillets
2 tablespoons olive oil
4 green shallots -- chopped
1 clove garlic -- crushed
1 tablespoon seeded mustard
1/4 cup sun-dried tomatoes -- drained and chopped
Heat butter in pan, add chicken, cook on both sides until lightly browned,
remove chicken from pan.
Heat oil in pan, add shallots, garlic, mustard and tomatoes, cook,
stirring, until shallots are soft.
Return chicken to pan, cook, covered, about 10 minutes, or until chiken is
tender.
LINGUINE WITH MUSSELS SUN-DRIED TOMATOES & OLIVES
12 oz Linguine
1/3 c Sun-dried tomatoes
1/4 c Chopped onions
1/4 c Dry white wine
1/4 c Fish or chicken stock
1 lb Mussels
2 tb Olive oil
2 ts Crushed garlic
1 1/2 c Sliced sweet red peppers
2 1/2 c Diced tomatoes
1/3 c Sliced black olives
1/2 c Chopped fresd basil 2t dried
Pepper
1. Cook pasta in boiling water according to package instructions or until
firm to the bite. Drain and place in serving bowl. 2. Pour boiling water
over sun-dried tomatoes. Let soak for 15 minutes. Drain and chop. 3. In
large saucepan combine onions, wine and stock. Bring to a boil. Add
mussels. Cover and simmer for approximately 3 minutes, or until mussels
open. Discard any that remain closed. Remove mussels from shell and
reserve. 4. In medium nonstick skillet, heat oil; saute garlic, red peppers
and tomatoes just until peppers are tender, approximately 4 minutes. Add
olives, sundried tomatoes and reserved mussels. Pour over pasta. Sprinkle
with Basil and pepper, and toss.
CORN CAKES WITH SUN DRIED TOMATOES/GOAT CHEESE
3/4 oz Sun-dried tomatoes
1/4 ts Salt
1/4 ts Freshly ground black pepper
3/4 c Boiling water
1/4 ts Crushed red pepper
2 Ears of corn
1 c Skim milk
1 cl Garlic -- minced
1 oz Chevre (mild goat cheese)
1/2 c Yellow corn meal
1/2 c Whole wheat flour
1 tb Olive oil
1/2 ts Baking powder
2 Egg whites
Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn to
measure 1 cup. Arrange corn in a vegetable steamer over boiling water,
cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and
garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir
well. Add corn mixture, stirring just until combined. Set aside. Combine
milk and next 3 ingredients in the container of electric blender; Cover and
process until smooth. Add to cornmeal mixture, stirring just until dry
ingredients are moistened. Let stand for 15 mins. Spoon 2 T of batter per
corn cake onto a hot griddle. Cook for 2 1/2 mins or until the tops are
covered w/ bubbles and edges look cooked. Turn corn cakes and cook an
additional 2 1/2 mins. or until browned.
