Honey-Glazed Duck Breast with Lemon Thyme Mascarpone Parfait

INGREDIENTS :

Marinade: 

  2 Qts + 1 Cup Cold Water

  3 Ounces Kosher Salt

  1 Ounce Brown Sugar

  4 Sprigs Each Thyme, Tarragon

  4 Garlic Cloves

  3- 8oz each Maple Leaf Farms Boneless Duck Breasts, scored (in case there's no available Maple Leaf Farms Boneless Duck Breasts, you can substitute other brands)

  As Needed Salt, Black Pepper

Parfait:

  1 Teaspoon Gelatin

  2 Tablespoons Fresh Lemon Juice

  1 Cup Heavy Cream

  4 Ounces Mascarpone Cheese

  1 Zest Of Lemon

  1 Teaspoon Lemon Thyme, chopped

  Balsamic Port Reduction:

  3 Cups Port Wine

  1 Cup Balsamic Vinegar

Honey Glaze:

  1 Cup Honey

  1 Tablespoon Coriander Seeds, cracked

  1 Teaspoon Each White Peppercorns, Cumin Seeds, cracked

  Pinch Saffron

Lemon Vinaigrette:

  2 Parts Extra Virgin Olive Oil

  1 Part Fresh Lemon Juice

  As Needed Salt

  3 Cups Baby Mache

  12 Belgian Endive, whole leaves

Garnishes:

  6 Fig Halves, sugared & caramelized

  6 Apple Chips, dried

  6 Thyme Sprigs

  6 Lemon Peel Twists

  As Needed Pecan Pieces, toasted

DIRECTIONS :

Marinade: 

1. Boil 1 cup water. 

2. Add salt, sugar, herbs and garlic; steep 5 minutes. 

3. Add mixture and duck to remaining cold water. 

4. Marinate, covered, in refrigerator 12 hours. 

5. At service, remove duck from marinade. 

6. Dry duck; season with salt and pepper. 

7. Sear skin side down until crisp; turn and sear other side. 

8. Brush with honey glaze (recipe below) and finish cooking in 450°F oven until desired doneness has been reached. 

9. Slice each breast into 8 slices. Serve hot.

Parfait: 

1. Dissolve gelatin in lemon juice; bring to room temperature. 

2. Whip cream to soft peaks; set aside. 

3. Combine gelatin, cheese, lemon zest and thyme; fold in whipped cream. 

4. Pipe into 6 (1 1/2") oiled ring molds; chill.   

Balsamic Port Reduction: 

1. Combine port wine and balsamic vinegar. 

2. Over medium-low heat, reduce to syrup consistency; cool to room temperature.

Honey Glaze:

1. Combine ingredients. 

2. Over medium-low heat, cook to soft crack (238°F) or until glaze is golden brown and coats back of spoon.

Lemon Vinaigrette: 

1. Slowly whisk oil into lemon juice. 

2. Season with salt. 

3. Dress greens with vinaigrette.

To Serve:

1. Drizzle plate with port reduction. 

2. Arrange greens, parfait and duck on plate. 

3. Garnish with figs, apple chips, thyme, lemon twist and pecans.

Serving Size: 6

Courtesy of Maple Leaf Farms

Seared Steaks with Porcini Mushroom Cream Sauce

 

INGREDIENTS:

 2 tablespoons extra-virgin olive oil

 6 ½-pound New York strip steaks, cut 1-inch thick

 Salt and freshly ground pepper

  ½ cup minced shallots

 One 280-gram jar of preserved porcini mushroom in oil, drained

 ½ cup brandy

 ½ cup chicken stock

 ½ cup creme fraiche

 1/4 cup chopped chives

PROCEDURE:

1. Heat two large skillets until very hot.

2. Add 1 tablespoon of olive oil to each pan and swirl.

3. Season the steaks with salt and pepper; add 3 to each skillet.

4. Cook over moderately high heat, turning once or twice, for about 8 minutes total for medium-rare meat.

5. Transfer the steaks to a large platter and keep warm.

6. Pour out all but 1 tablespoon of the fat from each skillet.

7. Add half of the shallots to each skillet and cook over moderate heat, stirring, until slightly softened, about 2 minutes.

8. Add half of the porcini to each skillet and cook, stirring occasionally, until golden, about 2 minutes.

9. Add half of the brandy to each skillet and scrape up any browned bits stuck to the sides and bottoms of the pans.

10. Add half of the stock and creme fraiche to each skillet and simmer until slightly thickened, about 1 minute.

11. Scrape the sauce from 1 skillet into the other and add any accumulated juices from the steaks.

12. Stir in the chives and season with salt and pepper.

13. Spoon the sauce over the steaks and serve.

Serving size: 6

Cooking time: 20 minutes

*NOTE: You can also use fresh porcini but it's difficult to find, bottled porcini can save you from the hassle.

Courtesy of Food&Wine

Swordfish Steaks with Mint and Garlic

Swordfish is very popular for its texture and mild flavor. But aside from that, swordfish is a favorite meal for health-conscious consumers because it is low in calorie and rich in omega-3 fatty acids which is really good for the heart. Imagine its mild flavor having a minty twist and a bit of garlic? Hmm, that would be really awesome.

INGREDIENTS:

  4 pounds swordfish steaks, about ½ inch thick

  Salt and freshly ground pepper

  1 cup extra-virgin olive oil

  8 garlic cloves, thinly sliced

  ½ cup white wine vinegar

  ½ cup packed mint leaves

 

PROCEDURE:

1. Season the swordfish with salt and pepper.

2. In each of 2 very large skillets, heat ½ cup of the olive oil until shimmering.

3. Add the swordfish in a single layer along with the garlic and vinegar.

4. Cover and cook over moderate heat until the fish is opaque throughout, about 5 minutes.

5. Add mint leaves and cook until wilted.

6. Using a slotted spatula, transfer the swordfish to a large platter.

7. Pour half of the pan juices on top and serve immediately. Pass the remaining pan juices separately.

Serving size: 10

*NOTE: Extra pan juices can be used as dipping for breads.
Courtesy of Food&Wine

Garlic-roasted Shrimp with Red Peppers and Smoked Paprika

Garlic is one of the cheapest anti-oxidant you can have. Mixing it with shrimp which is a good source of protein and red peppers and paprika which are good for the heart because of its lycopene, your family or even visitors would surely enjoy this delicious dish.

INGREDIENTS:

    nonstick vegetable oil spray

 3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined

 3 red bell peppers, cut into 1 1/2-inch triangles

 6 tablespoons olive oil

 6 garlic cloves, minced

 2 1/2 tablespoons smoked paprika

 1 teaspoon cayenne pepper

 1 1/2 tablespoons chopped fresh oregano

 1/2 cup dry Sherry

PROCEDURE:

1. Spray two 13x9x2-inch metal baking pans with nonstick spray.

2. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl coat.

3. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)

4. Preheat oven to 400°F. Roast shrimp 10 minutes.

5. Turn shrimp; sprinkle with oregano.

6. Roast until shrimp are just opaque in center, about 7 minutes longer.

7. Transfer shrimp and peppers to platter.

8. Place pans over 2 burners on medium heat.

9. Add half of Sherry to each; boil until reduced to half, scraping up browned bits, about 2 minutes.

10. Drizzle over shrimp and serve warm or at room temperature.

Serving size: 16

*Note: Smoked paprika is sold at Middle Eastern markets, specialty food stores and some supermarkets.
           For an even easier task, you can buy frozen peeled deveined shrimp and thaw it before cooking.
Courtesy of Food&Wine

I heart food!

One of my favorite hobbies is eating. Yeah, I love food so much. In fact, it's been my family's way of bonding. We eat as much as we want to but of course, we still watch our diet. We still make sure that we are eating healthy foods. It's not that junk foods aren't good, we still have to spoil ourselves sometimes. But, being healthy should still be our best priority.

In this blog, I will share some delicious recipes that will make you crave for more healthy appetite. Hope you'll all like it.

Bon Appetit! :)