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#267 - Computerize Your Kitchen The Nova Solutions new Computer Island for the kitchen offers the best solution for incorporating the computer into a kitchen workspace. For more information about the Computer Island for the kitchen (or the kitchen counter Retrofit Kit), please visit the Nova Solutions website at: www.novasolutionsinc.com. Steak au Poivre Serves 4 4 (4-ounce) filet mignon steaks coarsely ground black pepper to taste 1 tablespoon olive oil 1 tablespoon butter 2 cups sliced mushrooms 2 green onions, thinly sliced 2 shallots, finely chopped 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 2 tablespoons brandy (optional) Season steaks with pepper on both sides. Reserve. Heat a medium skillet on medium-high. Add olive oil and sauté steaks on each side until they reach the desired degree of doneness (2-3 minutes each side for rare, 3-4 minutes each side for medium, 5-7 minutes each side for well done). Remove steaks to a serving plate. Reduce heat to medium-low, add butter, and sauté mushrooms, onions and shallots for 2-3 minutes, until tender. Add Worcestershire sauce and salt and stir briefly. Add brandy, if desired, and cook for 1-2 minutes, until warmed through. Spoon mushroom mixture over steaks to serve. Shrimp Rémoulade Serves 4 1 tablespoon Creole mustard 1 tablespoon prepared horseradish 1 tablespoon red wine vinegar 1/2 teaspoon paprika 1 clove garlic, minced 2 tablespoons vegetable oil 2 green onions, finely chopped 1/2 cup finely chopped celery 1/2 cup finely chopped red bell pepper 1 pound cooked shrimp, peeled & deveined Combine mustard, horseradish, vinegar, paprika, garlic, and vegetable oil in a medium bowl, whisking until smooth. (Season with salt to taste, if desired.) Stir in green onions, celery, red bell pepper, and shrimp. Chill mixture for at least 30 minutes in the refrigerator, or up to 2 hours. Serve in martini glasses for an elegant presentation. Notes: Creole mustard is a popular favorite in Louisiana. It has a slightly spicy "kick" and can be found in the mustard section of your grocery. Dijon mustard can substitute. Amaretto Truffles Makes 2-3 dozen truffles, depending on size 1/2 cup whipping cream 12 ounces bittersweet chocolate, melted 3 tablespoons amaretto liqueur cocoa powder, chopped nuts, and/or shredded coconut for coating truffles Scald cream in a saucepan (do not boil). Let cool for 5 minutes off heat. In a medium bowl and using an electric mixer on medium speed, beat melted chocolate for about 1 minute. Pour cream into chocolate (with the mixer off). Beat chocolate mixture on medium speed until mixture is smooth, about 1 to 2 minutes. Add amaretto and mix to combine, about 30 seconds. Refrigerate until firm, about 3 hours. Shape chocolate into 1" balls ("truffles"), either by hand or using a small ice cream-type scoop. Arrange truffles on a baking sheet lined with waxed paper, then roll each truffle in cocoa powder, chopped nuts, or coconut. Refrigerate until ready to serve. Truffles keep in the refrigerator for 2 to 3 weeks. Notes: If the chocolate mixture looks slightly curdled when mixing it, add small amounts of cold whipping cream into the mixture until it is smooth. Nova Solutions has the perfect solution for the e-cook---a kitchen island that holds your computer safely under the large butcher block top, yet offers a see-through glass counter space to view your computer monitor. Log onto your favorite cooking website---cookinwithcarol.com---and follow the recipe while you're preparing your meal. No more back-and-forth between your office computer and the kitchen counter. No need to print out unnecessary pages of paper that just get scattered around your kitchen workspace. No need to use valuable counter space to set your computer monitor and keyboard. The Nova computer kitchen island is the perfect solution. Check out the Nova Solutions website at: www.novasolutionsinc.com or call 1-800-730-6682 for more information. Nova's Computer Island for the Kitchen product page is located at: www.novasolutionsinc.com/products/kitisland.html |
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