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Tuesday Taste Tempter 12.30.08

Tuesday Taste Tempter 12.30.08

Posted: Tuesday, December 30, 2008 7:23 pm

Today’s recipes come from the cookbook The Complete 15-Minute Gourmet Creative Cuisine Made Fast and Fresh (ISBN 978-1-4016-0355-7, $24.99) by Paulette Mitchell. CHICKEN SALAD WITH RED GRAPES, DRIED CHERRIES AND TOASTED PECANS 2 cups coarsely-chopped rotisserie chicken, skin removed, cooled 1 cup halved seedless red grapes 1/2 cup finely chopped celery 1/2 cup coarsely chopped toasted pecans 1/3 cup dried cherries 2/3 cup Creamy Poppy Seed Dressing Bibb lettuce leaves Small bunches of red seedless grapes for garnish Combine the chicken, grapes, celery, pecans and dried cherries in a large bowl. Add the dressing and stir until evenly combined. Serve on lettuce leaves and garnish with grapes. KIELBASA AND POTATO SOUP 1 (49-ounce) can reduced-sodium chicken broth 2 pounds red-skinned potatoes, cut into 3/4-inch cubes (3 cups) 1 bay leaf 1 tablespoon unsalted butter 8 ounces precooked kielbasa sausage, cut into 1/4-inch slices 1/4 cup coarsely chopped yellow onion 1 bunch kale, stems removed and leaves coarsely chopped (about 4 cups) Salt and pepper to taste Bring the chicken broth, potatoes and bay leaf to a boil in a Dutch oven over high heat. Reduce the heat to low; cover and simmer for 5 minutes or until the potatoes are tender. Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the sausage and onion; cook, stirring frequently, for 4 minutes or until lightly browned. Stir the sausage mixture and kale into the Dutch oven. Reduce the heat to medium; cover and simmer for 5 minutes or until the kale is tender. Remove and discard the bay leaf. Season with salt and pepper to taste. PORK CHOPS WITH CITRUS COLESLAW For the coleslaw: 1 (15-ounce) can Mandarin oranges in light syrup; 3 tablespoons syrup reserved 1/4 cup mayonnaise 2 tablespoons white rice vinegar 1 teaspoon sugar 1/2 teaspoon celery seed 1/4 teaspoon salt, or to taste 1/8 teaspoon pepper, or to taste 1 (16-ounce) bag cabbage-and-carrot coleslaw or broccoli coleslaw For the meat: 16 ounces boneless pork loin chops Dash of salt and pepper 1 tablespoon canola oil 1/3 cup water To make the coleslaw, stir together the 3 tablespoons Mandarin orange syrup, mayonnaise, vinegar, sugar, celery seed, salt and pepper in a medium bowl. Add the coleslaw and oranges; gently toss. Lightly sprinkle both sides of the pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chops and cook for 4 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and cover to keep warm. Pour the water into the pan. Stir constantly for 1 minute over medium heat, scraping the bottom of the pan to loosen the browned bits. To serve, drizzle the pan Juices over the pork chops and serve with the coleslaw on the side. CHOCOLATE PANNA COTTA 1 tablespoon cold water 1 teaspoon plain gelatin 1/2 cups heavy cream 1 tablespoon packed brown sugar 3 ounces semisweet chocolate, coarsely chopped Pour the water into a small bowl and sprinkle with the gelatin. Let stand for 3 minutes or until softened. Stir together the cream and brown sugar in a small saucepan over medium-high heat. When the liquid begins to form bubbles around the edges, stir in the gelatin mixture. Reduce the heat to low and continue stirring for 30 seconds or until the gelatin is dissolved. Add the chocolate and whisk for 1 minute or until the chocolate is melted and the mixture is smooth. Divide the mixture among 4 small dessert bowls. Let cool for a few minutes, and then cover with plastic wrap. Refrigerate for at least 3 hours or up to 8 hours. Published in The Messenger 12.30.08

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