Two Hearts Salad
· 1 (14 ounce) can of hearts of palm, rinsed and chilled
· 1 (14 ounce) can of artichoke hearts, rinsed and chilled
· 6-8 inner leaves of Romaine lettuce
· ¼ container of grape tomatoes, washed & cut in half
· 3-4 strips of roasted red pepper
· 2 ounces Gorgonzola cheese, crumbled
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
Salt and pepper to taste
Whisk all ingredients together with a fork.
· Cut the hearts of palm and artichoke hearts into bite-size pieces.
· Arrange lettuce leaves on individual plates. Arrange hearts of palm,
artichokes, tomato, and pepper strips on top. Pour dressing over each.
· Sprinkle with cheese.
Baked Brie & Cranberry Chutney Wrapped in Pastry
- One 12-inch round of Pepperidge Farm Puff Pastry
- One 5-inch round of French Brie
- 1 egg, slightly beaten
- 1 cup cranberry chutney (if you don't like chutney, try cooked wild mushrooms)
- Salt and pepper
- Puff pastry scraps to cut decorations for the top of the pastry
Preheat the oven to 400 degrees. Lay the Brie on top of the chutney in the center of the puff pastry circle. Fold the excess pastry around the Brie Wheel, completely enclosing it. Turn it over, smooth side up and place it on a parchment lined sheet tray. Cut out decorations using a paring knife or small cookie cutters. Place your decorations on the top of the pastry. Brush with egg. Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate. Bon appetite!
Braised Beef Short Ribs
- 1 tablespoons canola oil
- (2) 5-inch-long beef short ribs
- 1/2 teaspoon salt
- 1 teaspoon ground pepper
- ½ cups chopped onions
- ½ cups chopped carrots
- ½ cups chopped celery
- 2 whole cloves garlic, peeled
- ½ package (4oz.) baby portobello, quartered
- 1 tablespoons all purpose flour
- 1 cups beef broth
- 1 cups red wine
- 1 tablespoon tomato paste
- 1 sprigs fresh rosemary
- 1 sprigs fresh thyme
Preheat the oven to 325 degrees F.
Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the short ribs with the salt and pepper and sear in the hot oil on all sides until well browned, 8-10 minutes. Remove the short ribs from the pan. Add the onions, carrots, celery, garlic, and mushrooms to the drippings in the pan. Cook until the mushrooms have released their liquid, about 7 minutes. Sprinkle in the flour and stir until smooth. Stir in the beef broth, red wine, tomato paste and herbs. Cook over high heat, stirring frequently, until reduced by half, about 10 minutes. Arrange the short ribs in the vegetable mixture cover and bake until the meat is tender, about 2 1/2 hours.
Chocolate Ricotta Mousse
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ricotta (about 1 cups)
2 tablespoons Domino brand confectioners' sugar
2 ounces semisweet chocolate, melted, plus more, shaved, for topping
In a food processor, blend the ricotta, sugar, and melted chocolate until smooth. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)