Cookin' with Carol recipes on NBC5 - April 2004
Serves 8
Burst into spring with this layered dessert: moist strawberry cake, fresh strawberries, and whipped topping. A convenient cake mix enhanced with citrus zest and chopped pistachios makes an elegant dessert easy for the rush-hour cook.
1
box strawberry cake mix
1/2
cup chopped pistachios
1
teaspoon lemon zest
1
teaspoon lime zest
2
cups whipping cream
2
tablespoons powdered sugar
4
cups sliced strawberries
Prepare cake mix according to package directions. Stir the pistachios, lemon zest, and lime zest into the batter and bake as directed in two 8- or 9-inch inch pans (you will use one cake for this dessert and will have 1 cake leftover to enjoy for another dessert). Allow cake to cool thoroughly, then cut cake into 8 slices. Measure whipping cream and powdered sugar into a medium bowl. Beat with an electric hand mixer on medium-high speed until mixture is thick and fluffy (do not over-beat or you will have butter!). To serve, crumble half of a slice of cake into the bottom of a large parfait-type glass. Top with 1/4 cup sliced strawberries and a spoonful of whipped cream. Repeat the layers with the remaining half slice of cake, 1/4 cup strawberries, and a dollop of whipping cream. Repeat with remaining ingredients for a total of eight servings.
(Air Date: April 3, 2004)
Serves 4
With the abundance of fresh eggs at a great value this holiday weekend, entertain your family and guests with this stylish omelette.
1
teaspoon olive oil
1
cup sliced mushrooms
1
green bell pepper, thinly sliced
1
small Japanese eggplant, diced
8
small pattypan squash, halved
8
spears asparagus, cut into 1/2-inch pieces
1
cup canned diced tomatoes
1
teaspoon dried oregano
2
tablespoons chopped fresh basil
1/4
teaspoon salt
1/8
teaspoon pepper
8
eggs
2
tablespoons butter
1/2
cup shredded mozzarella
2
tablespoons grated Parmesan cheese
Heat a large nonstick skillet over medium-high heat Add olive oil, mushrooms, green bell pepper, eggplant, and pattypan squash, and sauté for 4 to 5 minutes, or until vegetables are tender, stirring occasionally. Stir in asparagus and sauté for 1 to 2 minutes, or until tender-crisp. Stir in canned tomatoes, oregano, basil, salt, and pepper, and bring to a simmer over medium-high heat. Simmer over medium heat, for 2 to 3 minutes, or until mixture is warmed through. Set mixture aside. For omelette, in a medium bowl, whisk together the eggs with 2 tablespoons water, until combined. Heat a nonstick 8-inch omelette pan over medium heat. Add 1/2 tablespoon butter (if butter foams and does not burn, then the pan is at the correct temperature). Pour 1/4 of the egg mixture into the pan and swirl to coat the bottom of pan. Cook over medium heat, gently pushing cooked edges of the omelette into the center, while tilting the pan to allow uncooked egg to flow to the sides, about 1 to 2 minutes. Place 1/4 of the vegetable filling on one half of the omelette. Sprinkle about 2 tablespoons mozzarella cheese and 1 1/2 teaspoons Parmesan cheese on top. Using a spatula, fold the other half of the omelette over the filling and transfer to a serving plate. Repeat with remaining ingredients. Makes 4 omelettes; 1 omelette per serving.
(Air Date: April 10, 2004)
Serves 16
Take
your tastebuds out to the ballgame with this home-run sandwich inspired by a
heartland ballpark favorite treat.
4
pounds pork loin roast
8
cloves garlic, peeled
2
teaspoons dried thyme
2
teaspoons dried sage
1
teaspoon salt
1/2
teaspoon pepper
16
onion-flavored hamburger buns
1
head green leaf lettuce
4
medium tomatoes, thinly sliced
1
large red onion, thinly sliced
mayonnaise
and mustard to taste
pickles
for garnish
With
a sharp knife, cut eight 1-inch deep pockets into the pork loin roast and stuff
a clove of garlic in each "pocket". In a small bowl, stir together
thyme, sage, salt, and pepper, and rub this mixture over the surface of the
pork. Place the roast in an oven-safe cooking bag (secure and vent bag according
to package directions). Place bag in a shallow baking dish and bake in a
preheated 325° F oven for 1 1/2 to 2 hours, or until pork is cooked through and
tender (at least 160° F internal temperature). Let pork cool at least 15
minutes, then cut crosswise into 1/4-inch slices. To assemble a sandwich, place
1 to 2 slices of pork on the bottom
slice of a hamburger bun, top with lettuce, tomatoes, and red onion, and then
spread with mayonnaise or mustard and garnish with pickles. Cover with the top
slice of the bun. Repeat with remaining ingredients to make 16 sandwiches.
Enjoy!
Notes:
This recipe is dedicated to Bishop Keith and Jo Ackerman, formerly of Arlington, for their support throughout the years, and for introducing me to the pork chop sandwich at their local ballpark in Peoria, Illinois. This recipe is also dedicated to Jimmie Karis who always inspired me with her gracious hospitality and for her special method and attention to stuffing garlic cloves into pork roasts.
(Air Date: April 17, 2004)
Cilantro Pesto
Serves 4
The herbs in the garden are starting to grow, and there’s always plenty of fresh herbs in the grocery produce section. Here’s a quick and easy solution to utilizing bunches of fresh cilantro.
2
cups fresh cilantro leaves, rinsed and dried
1
clove garlic, minced
1
serrano chile pepper, stemmed and chopped
1/4
cup grated Parmesan cheese
1/4
cup walnuts
1
tablespoon lime juice
1/4
cup olive oil
1/4
teaspoon salt
1/8 teaspoon black pepper
Combine all ingredients in a food processor (or blender) and process until the desired consistency is reached. Chill in the refrigerator (for up to 5 days) until ready to use. Serve with focaccia bread, toss with pasta, or brush over roasted or grilled chicken or fish fillets.
(Air Date: April 24, 2004)