i found these recipes yesterday and they sounds damn good. i have yet to try them but feel free to steal them.
Apple and Pear Stew with Oatmeal Dumplings
2 tablespoons butter
4 apples, peeled, cored and sliced
4 pears, peeled, cored and sliced
3 cinnamon sticks
1/4 cup chopped candied ginger
3 cloves
3 star anise
1 orange, zested
1/4 cup Calvados
Salt
Pepper
For the Oatmeal Dumplings:
1 1/2 cups quick cooking oats
1/2 cup flour
1/4 cup brown sugar
1 teaspoon cinnamon
Salt
1 1/2 tablespoons honey
2 tablespoons Calvados
1 tablespoon melted butter
1 cup dried apricots, rehydrated in 1/2 cup water
Preheat oven to 350 degrees F.
In a hot saute pan, add the butter and melt. Add apples, pears, cinnamon, candied ginger, cloves, star anise and orange zest and cook until tender, about 6 minutes. Remove from heat and add Calvados. Cook another 1 minute. Season with salt and pepper and pour into a gratin dish.
For the Oatmeal Dumplings: In a large bowl, combine the oats, flour, brown sugar, cinnamon and salt and mix well. Drain the apricots and place in the bowl of a food processor. Add the honey, Calvados and butter and puree. Mix the apricot puree into the dry ingredients. Spoon dollops of oatmeal mixture on top of the apple and pear mixture. Place in the oven and bake until the oatmeal mounds are golden brown, about 8 to 10 minutes.
Eggs Italiano
1/4 cup distilled white vinegar
2 teaspoons extra-virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 pound zucchini (about 2 medium), diced
12 ounces plum tomatoes (3-4), diced
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
8 large eggs
4 whole-wheat English muffins, split and toasted
2 tablespoons freshly grated Parmesan cheese
Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, about 1 minute. Stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, about 10 minutes. Remove from the heat, stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.
Meanwhile, reduce the boiling water to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. Crack each egg into a small bowl and slip them one at a time into the simmering water, taking care not to break the yolks. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.
thanks emeril and foodnetwork.com.
Posts
