Sunday, July 5, 2009

Strawberry Feta Salad

Romaine Lettuce
Feta Cheese
Craisins
Strawberries (cut about 1/2 hour before so they are a little juicy)
Almonds

Nuts:

Melt butter (approximately 3 tbsp.)
add brown sugar and let it boil (you want a little paste)

Add nuts and cook until it smells yummy. Spread the nuts on wax paper and let set.

Mix all ingredients together and serve with raspbeery walnut vinegarette.

Chicken Breast Dofino

6 boneless, skinless chicken breast halves
salt & freshly ground pepper
3/4 c. flour
6 Tablespoons butter
2/3 c. chicken broth or white wine
2/3 c. freshly squeezed lemon juice
8 oz. fresh mushrooms, sliced.
6 slices Dofino or any Havarti cheese (I used swiss)

Cut the chicken breasts into two or three pieces, dpending on size and pound until about 3/8-1/2 inch thick. Season lightly with salt (preferably sea salt) and freshly ground pepper, then dust with flour. Melt butter over medium heat in a large frying pan, being careful not to burn it, and saute breasts on both sides until almost cooked through, about 3-4 minutes on each side-- you may need to do this in two batches as you do not want to overcrowd the pan while sauteing. Add chick broth or wine, lemon juice, and sliced mushrooms. Adjust breasts, so they are coated with sauce and bring to a simmer. Simmer about 10 minutes, turning chicken once, until sauce thickens a bit and breasts finish cooking. Lay one slice of cheese on each breast and place under broiler until cheese melts.

Note: A good variation for this recipe is to add 1 (14 oz) can artichoke hearts well drained and quartered, when adding the mushrooms and omit the cheese.

French Bread

2-1/2 cups water, very warm NOT hot
5 Tablespoons vegetable oil
3 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons yeast, instant
6 cups flour

In a large bowl, combine very warm water, oil, sugar, and salt. Mix well by hand or in bread mixer until all ingredients are dissolved. Add 3 cups of flour stiring until very smooth. Add remaining 3 cups of flour blended with yeast, (if you do not use instant yeast - proof dry yeast in 1/2 c. of the 2-1/2 cups of water) blending until thoroughly mixed. Dought will be barely sticky, add more flour if necessary.

Optional step: Allow dough to rest for ten minutes, punch out, continues this process up to five times (again optional not necessary at all).

Divide the dough in half and roll out each portion into a 9 x 12 rectangle. Roll the rectangle up like a jelly roll and tuck edges.

Place both loaves on a cookie sheet. Cut three slits in top of loaves with a sharp knife and brush the entire top surface with a slightly beaten egg white for shine. Let rise for 30 minutes and bake at 400 degress for 18 - 20 minutes.

If you wish to make a meal of the bread you can roll meat and sauce inside. You will need to add to your cooking time depending on how much moisture you add.