Recipes: ArcaMax Chef
For You
Friday October 9, 2009 We hope y'all enjoy this seasonal menu that serves 6 to 8. |
| Appetizer -- Beef Stuffed with Cream Cheese One half pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. lemon juice
One half tsp. seasoned salt
1 Tbsp. prepared horseradish
Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.
The Skinny: Use lean roast beef and light cream cheese.
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| Main Course -- Schnitzel Paniert 4 very thinly sliced pork steaks
2 eggs
One half cup milk
1 cup flour
1 tsp. black pepper
One half tsp. paprika
Peanut oil for deep-frying
Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.
The Skinny: Use your favorite egg substitute and low fat milk. If you cannot find thin cut pork steaks your local butcher should be able to cut some for you.
Rosti
2 lbs. russet potatoes
1 cup olive oil
Salt and pepper to taste
1 Tbsp. parsley flakes
Preheat oven to 350 F. Cut the potatoes into chunks about one inch thick. Dip potato chunks in the olive oil. Sprinkle with salt and pepper and place cut side up in roasting pan. Bake for 25 minutes or until fork inserted in a piece shows it is tender. Place in a serving dish and sprinkle parsley flakes over the top.
The Skinny: You might be able to get away with non-stick spray instead of olive oil; however, olive oil is supposed to be better for you than other types of cooking oil.
Rotkohl
4 cups shredded red cabbage
1 cup thinly sliced onion
1 and one half cups water
One half cup vinegar (omit this if using an aluminum pot!)
Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.
The Skinny: Not much room for improvement here.
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| Dessert -- Streusel Pie Filling:
1 prepared 9-inch pie crust
2 29-oz. cans of sliced peaches, drained
One third cup all-purpose flour
One half cup powdered sugar
1 tsp. cinnamon
Topping:
Three quarters cup all-purpose flour
1 tsp. cinnamon
One half cup brown sugar
One third cup butter
Combine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.
The Skinny: Use your favorite sugar substitute.
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| Grocery List One half pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic
1 Tbsp. lemon juice
One half tsp. seasoned salt
1 Tbsp. prepared horseradish
4 very thinly sliced pork steaks
2 eggs
One half cup milk
2 and one half cups flour
One half tsp. paprika
Peanut oil for deep-frying
2 lbs. russet potatoes
1 cup olive oil
1 Tbsp. parsley flakes
4 cups shredded red cabbage
1 cup thinly sliced onion
One half cup vinegar
1 prepared 9-inch pie crust
2 29-oz. cans of sliced peaches, drained
One half cup powdered sugar
2 tsp. cinnamon
One half cup brown sugar
One third cup butter
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| Tales from the ArcaMax Chef We are having a warm fall here in Southeastern Virginia. The temperatures at night have dropped into the low sixties but day time highs are often in the lower eighties and we still have that wonderful humidity that keeps our skin so dewey and makes all of us Southerners look so young.
As a result of the long Indian summer, the grass remains green and growing ... and growing and growing and growing. I might still be cutting grass at Thanksgiving.
In addition to the growing grass, the leaves on all the trees are still nice and green. But the leaves are not fooling me. I can hear the faint rustle in the leaves every time I walk by a tree and I know just what they are saying. Each little leaf is wondering out loud when the signal will come. The leaves may appear hale and hearty and green but their time on the trees is limited and about to end.
One fateful day, the signal will indeed come and the leaves will fall into action. Usually there is some event that triggers the first mass exodus of the leaves ... a Nor'easter, a particularly blustery day or even just a good hard rain. Within a few hours, the ground will be covered in leaves and this will just be the start. Soon after these first leaves fall, legions of leaves will soon follow and the work will begin.
It will be time to rake the leaves ...
God Bless America.
Enjoy!
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| Sincerely,
The ArcaMax Chef
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