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Sauteed Chicken w/Bourbon Sauce 1 tsp cayenne pepper
Mix first 5 ingredients in a mixing bowl.
But I am learning to live life alcohol free. While I am here I will quit smoking cig's as well. The program is stressful at times but I realize this needs to be. I am looking forward to going back to school which the program will pay for. Free education, it is a beautiful thing. Anyway that is all for now got to get off the computer and let someone else on. Goodbye and good health. SAMMICH!
I just did it but i do not know if it took.
Summertime Apricot and Crystalized Ginger Parfait Makes two 9-by-5-inch loaves, 8 to 12 servings 6 large ripe apricots 1 1/2 cups heavy cream, chilled 4 egg whites 1/2 cup sugar 1/4 cup orange blossom honey 2 tablespoons water 1/4 cup coarsely chopped crystallized ginger 1/2 cup sliced toasted almonds (optional) 1 tablespoon lemon juice (optional) Fresh berries, for garnish (optional) Fresh mint sprigs, for garnish (optional) Bring a saucepan of water to a boil and fill a mixing bowl with ice and water. With a small knife, score a shallow X in the skin of each apricot. With a slotted spoon, lower the apricots into the boiling water for about 30 seconds; then, immediately remove them with the spoon and transfer to the ice water. Drain on paper towels. Remove the skins from the apricots. Cut each apricot in half, remove the stone, chop the fruit coarsely, transfer to a bowl, and set aside. With flavorless nonstick cooking spray, evenly spray the insides of two 8-by-5-inch loaf pans. Line each pan with plastic wrap, allowing 4 inches of plastic wrap to extend beyond each long top edge. Put the pans in the freezer to chill thoroughly for at least 1 hour. Put the cream in a large mixing bowl. With electric beaters at medium speed, whip the cream until it forms soft peaks that droop slightly when the beaters are lifted out. Set aside. In a small saucepan, stir together the sugar, honey, and water. Put the pan over medium heat, insert a candy thermometer into the mixture but not touching the pan's side or bottom, and cook until the sugar has dissolved and the mixture registers 235 degrees. Remove from the heat and let the bubbles disperse. In another clean mixing bowl, put the egg whites, and with clean beaters, start beating them at low speed. When they turn white and frothy and build in volume, hold the pan of hot syrup above the bowl and, still beating, carefully pour the hot syrup in a steady stream into the egg whites. Continue beating, stopping as necessary to scrape down the sides, until the egg whites triple in volume, cool, and form a firm, glossy meringue. With a spatula, fold the apricots and crystallized ginger into the meringue. Fold in the reserved whipped cream until evenly blended. If desired, gently fold in the almonds and lemon juice. Spoon the mixture into the two chilled lined loaf pans. With a spatula, smooth the surface. Fold the overhanging plastic wrap over the mixture. Freeze for at least 4 hours or overnight. To serve, unmold and unwrap each parfait loaf. With a sharp knife dipped in hot water, slice the loaf crosswise into individual portions, transferring each slice to a chilled dessert plate. Garnish with fresh berries and mint sprigs, if desired. Serve immediately.
Wild Mushroom Risotto Serves 4 1/2 cup peanut oil or extra-virgin olive oil 1 medium yellow onion, minced 1 large garlic clove, minced 2 cups Arborio rice 1 cup dry white wine 7 cups chicken stock or good-quality not-too-salty canned chicken broth 3 tablespoons extra-virgin olive oil 1/2 pound wild mushrooms such as porcini, chanterelles, shiitakes, or Portobellos, wiped clean with a damp cloth, stemmed, caps cut into bite-sized pieces Salt 1 medium tomato, peeled, seeded, and chopped 4 tablespoons unsalted butter, chilled, and cut into small pieces 1/2 cup grated Parmesan cheese Large pinch chopped fresh Italian parsley Freshly ground black pepper In a medium-size heavy saucepan, heat the 1/2 cup oil over medium-high heat. Add the onion and garlic and saute, stirring continuously with a wooden spoon, just until softened, 3 to 4 minutes. Add the rice and continue to stir until the rice is evenly coated with the oil and mixed with the onion and garlic. Add the white wine to the pan and cook, stirring frequently, until the liquid is absorbed, 3 to 5 minutes. Ladle in just enough chicken stock or broth to cover the rice, about 3 cups, and cook, stirring frequently, until the liquid is absorbed, 7 to 10 minutes more. Meanwhile, in a medium skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the mushrooms and saute just until softened, 3 to 4 minutes. Ladle 3 cups more of stock or broth into the rice. Raise the heat to high and stir in a large pinch of salt and the tomato. Cook, stirring frequently, until the rice is almost al dente, tender but still very chewy, about 7 minutes more. Stir in the sauteed mushrooms and, as necessary, enough of the remaining stock to cook the rice to doneness, nicely tender but still slightly chewy. Remember that the liquid surrounding the rice should be creamy, not runny. Remove the pan from the heat and vigorously beat in the chilled butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in the parsley and season to taste with salt and pepper. Divide the risotto evenly among 4 heated shallow serving bowls and serve immediately, passing the remaining Parmesan cheese for each person to add to taste.
Never regret lamb curry...mmmmmmmmm
FLOURLESS CHOCOLATE CAKE Makes one 10-inch cake 8 ounces good-quality bittersweet chocolate, cut into small pieces 4 ounces unsalted butter, cut into small pieces 5 eggs, separated Pinch of salt 2/3 cup sugar Powdered sugar, for garnish Unsweetened whipped cream, for garnish Fresh raspberries, for garnish Preheat the oven to 325 degrees. Butter and flour a 10-inch round cake pan. Bring about 1 inch of water to boil in the bottom half of a double boiler or in a medium saucepan. Reduce the heat to a bare simmer. Put the chocolate and butter in the top half of the double boiler or in a heatproof mixing bowl large enough to rest on the rim of the saucepan without the bowl's bottom touching the water. Place the pan or bowl over the simmering water and melt the chocolate and butter, stirring them until blended. Meanwhile, in another mixing bowl, whisk together the egg yolks, pinch of salt and all but 3 tablespoons of the sugar. Stirring continuously, pour the melted chocolate-butter mixture into the egg yolks until thoroughly combined. In a third, clean bowl, put the egg whites. With an electric mixer on medium speed, beat the egg whites until they form soft peaks that droop slightly when the beaters are lifted out. Still beating at medium speed, gradually sprinkle in the remaining sugar, continuing to beat the egg whites until they form stiff but not yet dry peaks. With a rubber spatula, fold a generous dollop of the egg whites into the chocolate mixture, just until a few streaks of white remain. Add the chocolate mixture to the remaining egg whites and gently fold together until thoroughly combined. Pour the mixture into the prepared cake pan. Bake in the preheated oven for 1 hour and 15 minutes. Remove the pan from the oven and immediately invert a cardboard cake round and a wire cake rack on top of it; then, protecting both hands with pot holders or oven mitts and clasping the rack and pan together, invert them to unmold the cake onto the cardboard and rack. Leave the cake to cool to room temperature. Don't worry that its center sinks and cracks slightly. Refrigerate until serving time. Before serving, dust the cake with powdered sugar by spooning some sugar into a fine-meshed sieve held over the cake, then gently tapping the sieve. Cut the cake into wedges and serve with whipped cream and raspberries.
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