Boardash: Smoked Salmon Canapes, Mediterranean Chicken, and Easy Cherry Crumb Pie

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Recipes: ArcaMax Chef

For You
Friday December 4, 2009

Appetizer -- Smoked Salmon Canapes
Main Course -- Mediterranean Chicken
Dessert -- Easy Cherry Crumb Pie
Grocery List
Tales from the ArcaMax Chef

We hope you enjoy this classic ArcaMax Chef menu that serves 6 to 8 people.

Appetizer -- Smoked Salmon Canapes

1 cup butter
Three quarters cup fresh dill sprigs
1 clove garlic, minced
One quarter tsp. salt
4 tsp. fresh lemon juice
2 French baguettes
8 oz. smoked salmon, sliced very thin

Let butter sit out of refrigerator to reach room temperature. If necessary you can always place butter in a dish and microwave for a minute or two until butter becomes soft. Remove dill leaves from large sprigs. Add dill, garlic and salt to food processor. Process until chopped. Add butter and process until smooth. Slowly add lemon juice while processing until mixed completely. Remove butter from processor and scrape sides to get as much as possible. Refrigerate butter until ready to use. Cut baguettes into very thin slices, about one quarter to one half inch wide with a very sharp bread knife. Spread a small amount of the dill butter on each slice and top it with a small piece of smoked salmon. Arrange on a platter and serve. If you would like to really dress these up, you can sprinkle a small amount of caviar on top of each canape.

The Skinny: Not much to do here.

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Main Course -- Mediterranean Chicken

6 - 8 boneless chicken breasts
One third cup extra virgin olive oil
4 - 6 garlic cloves, minced
One quarter cup fresh parsley
One half cup ripe olives, pitted and sliced
One third cup dry red wine
2 14-oz. cans diced tomatoes
2 tsp. dried oregano
Two thirds cup Feta or goat cheese

Heat oil in a large skillet and add chicken and garlic. Simmer until chicken juices are no longer pink. Add parsley, olives, red wine, diced tomatoes and oregano. Simmer for 15 minutes over low heat. Sprinkle with Feta or goat cheese and allow cheese to melt. Serve with rice or pasta.

The Skinny: Feta and goat cheese are lower in fat than most cheese and the little bit of oil is olive oil which is better for you than other oils. You could cut out the olives but they really do add flavor, color and texture to this dish. We used whole wheat pasta which is supposed to be good for you.

Zucchini with Thyme and White Wine

1 and one half pounds fresh zucchini
2 cloves garlic, minced
One third cup extra virgin olive oil
1 large onion, diced
2 Tbsp. fresh parsley, minced
1 tsp. dried thyme
One half cup dry white wine
Salt and pepper to taste

Saute zucchini, garlic and onion in oil in a saucepan until zucchini is crisp-tender. Add parsley, thyme, wine and salt and pepper and simmer over very low heat covered for about 20 minutes.

The Skinny: Again, not much to do here. If you cannot use white wine substitute the same measure of apple juice.

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Dessert -- Easy Cherry Crumb Pie

1 9-inch pie crust
1 Tbsp. cornstarch
1 Tbsp. cold water
1 can (21-oz.) cherry pie filling
One half cup quick-cook oats
One quarter cup flour
One quarter cup brown sugar
One quarter cup butter

Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust. Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture. Sprinkle over cherry pie and bake for 30 - 40 minutes at 350 degrees. Allow to cool before serving.

The Skinny: Use your favorite sugar substitute.

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Grocery List

1 and one quarter cup butter
Three quarters cup fresh dill sprigs
1 clove garlic, minced
One quarter tsp. salt
4 tsp. fresh lemon juice
2 French baguettes
8 oz. smoked salmon, sliced very thin
8 - 10 boneless chicken breasts
Two thirds cup extra virgin olive oil
5 - 7 garlic cloves, minced
One half cup fresh parsley
One half cup ripe olives, pitted and sliced
One third cup dry red wine
2 14-oz. cans diced tomatoes
2 tsp. dried oregano
Two thirds cup Feta or goat cheese
1 and one half pounds fresh zucchini
1 large onion
1 tsp. dried thyme
One half cup dry white wine
1 9-inch pie crust
1 Tbsp. cornstarch
1 can (21-oz.) cherry pie filling
One half cup quick-cook oats
One quarter cup flour
One quarter cup brown sugar

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Tales from the ArcaMax Chef

Last year we brought home a new puppy named Coco. She is very puppyfied and really keeps our other miniature Schnauzer, Jordi (age four), on his toes…and his back and his side, etc. Coco loves to pounce on things including Jordi and the eleven year old three legged cat named Oscar. She will get a running start and plow into whatever she feels is an appropriate target. Despite the occasional annoyance, Jordi and Oscar love Coco and put up with her intensity.

Coco is much smaller than Jordi. With almost any other person, animal or thing, she is very skittish and shy. When other dogs approach, she usually hides behind my legs and barks. She jumps and hides when large vehicles approach, especially the school buses. Coco shies away from most visitors and doesn’t like to be picked up unexpectedly.

She Who Must Be Obeyed (my wife) has never had a female anything (except maybe for a couple of fish but we could never conclusively determine what sex they were) and She loves to buy Coco pink outfits, dresses and sweaters. Coco, on the other hand, loves to dig in the dirt and roll around in it, play and roll on with dead things and even carry the dead things around in her mouth. The dainty little pink outfits that She dresses Coco in are all too soon soiled, smelly and missing buttons, bangles and stick on flowers.

A couple of days after Thanksgiving, Coco woke me up in the middle of the night heaving and moaning. She became ill a few times and then a few more times during the morning. By mid morning Coco seemed to be doing better and I headed off for work.

God Bless America.

Enjoy!