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In the Pantry

Apr 30, 2009 ● By Super Admin

Fresh Corn Salsaby Kathy Sabbagh1 cup fresh corn (2-3 ears), lightly cooked1 ripe papaya, seeded and diced1/3 cup red onion, diced2 ripe tomatoes, seeded and diced1 1/2 tsp. garlic, minced1 tbsp. grated (zest) lime1/4 cup fresh lime juice1/2 cup cilantroMix all ingredients except cilantro and chill for two hours. Add 1/2 cup cilantro just before serving.Chicken Breasts Arrabbiataby Lynn Machon1 tbsp. olive oil1 lb. skinless, boneless chicken breast halves1/4 cup pepperoncini, seeded, rinsed and chopped1 cup red bell peppers, chopped3 garlic cloves, crushed (or 2 tbsp. garlic powder)1/2 tsp. dried basil, crumbled1/2 tsp. sugar1/2 tsp. pepper1/4 tsp. salt1/8 tsp. crushed red pepper flakes1 can diced tomatoes1 cup chicken broth1 tsp. tomato paste1/4 cup Vermouth1 tbsp. Worcestershire sauce Instant RiceShredded Mozzarella cheeseIn large skillet, cook chicken breasts until just done. Remove from skillet and keep warm. In same skillet, warm oil over medium-high heat. Add bell peppers, onions, pepperoncini, garlic, basil, sugar, pepper, salt and red pepper, and stir to combine. Reduce heat to medium and sauté for 3-4 minutes. Add tomatoes, broth, tomato paste, Vermouth and Worcestershire; sauté for 2-3 minutes longer.  *If you want to make a meal of it, add one-and-a-half cups of instant white (or brown rice) and one-half cup of shredded mozzarella cheese after tomatoes are boiling. Reduce heat and cover, stirring occasionally for 10 minutes. Add chicken to the tomato mixture and simmer together until ready to serve. Spoon sauce over chicken to serve. Serves four.If you have a great recipe for an appetizer, entree or drink that you’d like to share with the community, please email it [email protected] for inclusion in an upcoming issue!

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In the Pantry

Mar 31, 2009 ● By Super Admin

Fricassee du Lapin et EcrevisseFricassee:3 lbs. jackrabbit, cleaned and cut into serving pieces (available at local grocery stores)1 tsp. salt1/2 tsp. freshly ground nutmeg1/2 tsp. freshly ground pepper1/2 tsp. paprika3 tbsp. all-purpose flour2 cups water1 cup dry white wine3 tbsp. unsalted butter1 onion, chopped2 cups fresh, small mushrooms1 tbsp. fresh sage, chopped1 tbsp. fresh parsley, chopped1 cup half-and-halfSauce Americaine:About 30 crayfish7 ounces tomatoes, chopped2 tbsp. tarragon, chopped2 ounces chervil, chopped2 tbsp. shallots, chopped1 1/2 cups dry white wine1/2 cup heavy cream1/2 cup cognac3/4 cup olive oil1 cup unsalted butterSalt and PepperTo prepare:Wash and dry the rabbit pieces, season with salt and pepper, nutmeg and paprika. Brown the rabbit in hot oil over high heat in a large Dutch oven. Remove the rabbit when well browned. Add more oil if necessary and quickly sauté the reserved crayfish tails, being careful not to over-cook; remove from pan. Reduce heat to medium, add flour and cook until lightly browned, stirring constantly. Whisk in wine and water until smooth. Return the rabbit to the Dutch oven and bring to a boil, reduce heat, cover and simmer for about 50 minutes.In the meantime, prepare the Sauce Americaine by first cleaning crayfish; separate the tail meat from the shells and bodies. Place the tail meat in the refrigerator and reserve the shells. In a saucepan, heat one-fourth cup of butter and oil; add crayfish shells and bodies; crush with a spoon and cook for about five minutes. Season with pepper and add shallot, cognac, wine and tomatoes; simmer for 10 minutes. Remove from heat and cool. Strain sauce through cheesecloth.  Gradually whisk in the rest of the butter and add tarragon and cream. Remove the rabbit from Dutch oven and keep warm under foil. Strain and de-fat the broth and marry with equal parts of the Sauce Americaine, adjusting proportions to taste.Melt butter in Dutch oven over medium-high heat; add onion and cook until lightly browned. Add crayfish meat and warm through. Add mushrooms, sage and parsley. Add rabbit and broth and cook over gentle heat until all is thoroughly warm. Do not boil. Serve over noodles.For more Reader Recipes, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email  [email protected], or call 916-988-9888.

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