Jul
2
2009
The site is pretty much where I need it to be. The last items to do:
- add tags to content - ongoing
- Fix links within the posts - many of the links within the content from the old side are now broken. I’m going through each post, one by one, to fix these. Please be patient
- Add sites to the blogroll
As time allows I will be moving photos from the old gallery to the new gallery.
Some features of the site:
- email subscription to new posts using feedburner
- content sharing using social media (ie. facebook), email, etc.
- content aggregation - I can pull in syndicated content from other sites.
- a nifty search feature
Next step: start writing new articles and posting cool recipes and techniques.
Jun
29
2009
Here’s the latest news on the AFE.net move to Wordpress:
- Content from old AFE.net has been moved over and is live - since the publish dates are all the same by default I may (or may not) edit these dates
- I’m tweaking the code for some of the page templates - moving around items in the right column, showing excerpts by default, etc.
- I need to figure out how I want to use the custom fields - this will include bits of additional interesting info for the various articles and recipes
- Need to create relevant content for the right column.
I hope to have this site in pretty good shape by the end of the week.
Jun
29
2009
I’ve been making this entree for years now as it has a luxurious taste yet easy and quick to assemble making it a weeknight favorite. I’ve long lost the original recipe found on the back of the bottle of John Brahm’s Claret Wine Sauce so what follows is an evolution of a great recipe
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 4 Boneless chicken breasts or thighs
- Pan searing flour
- 1 minced shallot
- 2 Tablespoons red wine vinegar
- 3 Tablespoons Brahm’s Claret Wine Sauce
- 1/4 Cup heavy cream
Heat olive oil in a 12 inch saut» pan over medium to high heat, lightly coat chicken in pan searing flour. When oil begins to smoke add chicken. After chicken has browned on both sides move to edges of pan and reduce heat. Add butter and shallots. Saute shallots until slightly softened. Add red wine vinegar and deglaze pan. After vinegar has reduced by one half, add Claret sauce. Simmer an additional minute then add cream. Simmer on low until sauce begins to thicken.
Plate chicken pieces next to a side of rice or roasted potatoes. Pour sauce over both and serve.
Jun
29
2009
Adapted from a recipe posted in the Ezboard community DFB Refugees
The woods behind our house have produced a bumper crop of black raspberries this year. I’ve made black raspberry ice cream, black raspberry sauce, but my favorite, and easiest to make is this black raspberry cobbler. The beauty of this recipe is that you can substitute almost any fresh berry or fruit.
Serves 6 - 8
- 2 1/2 cups black raspberries
- 2/3 cup sugar
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) plus 2 tablespoons unsalted butter
- 1/2 cup heavy cream
Preheat oven to 350 degrees.
Butter an 8×8 inch shallow baking dish. Place black raspberries in the dish and sprinkle with 1/3 cup of sugar.
In the bowl of a food processor combine flour, baking powder and salt. Add the stick of butter in pieces and pulse to create a lumpy mixture. Add cream and pulse until dough forms. Dough will be soft and sticky like a biscuit, if need be add a splash more of cream. Spoon dough over black raspberries.
Melt remaining 2 tablespoons butter and drizzle over the mounds of dough. Sprinkle with remaining 1/3 cup sugar.
Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
Serve with whipped sweetened cream.
Jun
29
2009
Adapted from Wegmans.com
Today’s pork is much leaner than what was raised in the past so one of the challenges for cooks is to maintain its tender, juicy quality, especially when using boneless chops. First be careful not to overcook the pork - use a meat thermometer and check for an internal temperature of 150 degrees. The temperature will continue to rise another 5 - 10 degrees after removing it from the oven.
- 1 Tablespoon olive oil
- 4 Boneless center-cut pork chops
- 2 Teaspoons fresh chopped rosemary
- 1/4 Cup balsamic vinegar
Heat oil in a medium saut» pan over medium to high heat. Salt and pepper the chops, sear until brown, about 2-3 minutes each side. For thinner chops maintain a slightly higher temperature and cook closer to 2 minutes per side. Transfer meat to a baking dish.
Add rosemary and vinegar to the pan, bring to a boil, then pour over the chops in the baking dish.
Bake in a 400 degree oven until internal temperature reaches 150 degrees about 15-20 minutes.
Serve with rice and your favorite green vegetable.
Notes
For a juicier, more tender chop consider brining the meat for about one hour before cooking.
