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chefcary@chefsline.comMy Most Recent Articles
Listen now to Chefsine’s Chef Cary explain how to reduce the roasting time for meat.
Q: Lee asks: Can I microwave a roast to cut down on the cooking time? Thanks!
A: We’ll never just say “no.” Listen for great ideas to cut down cutting time and still keep all the flavor.
Summertime Comfort Menu
Summertime deserves comfort food too! For all the fun that comes with entertaining during the summer - barbeques, picnics, etc. nothing is as rewarding as family time. This menu is easy but still sophisticated, and after a weekend with a backyard full of people, you’ll appreciate this meal’s lack of fuss and clean flavors that much more. Enjoy!
Spinach Salad with Artichokes, Potatoes, and Green Beans
Grilled Marinated Flank Steak with Chimichurri Sauce
Strawberry Graham Cracker Icebox Cake
Strawberry Graham Cracker Icebox Cake
Strawberry Graham Cracker Icebox Cake
CHEF: Cary Wolfson
CATEGORY: Desserts
FOOD MOOD: Quick and Easy
CUISINE: New American Regional Recipes
SERVINGS: 4
INGREDIENTS
1/3 cup chilled heavy cream
1/2 teaspoon sugar
1/8 teaspoon vanilla
5 graham cracker squares
1/2 cup fresh srawberries, washed, hulled and cut in half
Grated bittersweet chocolate, as garnish
Mint sprigs
METHOD
Beat cream with sugar and vanilla with an electric mixer until it forms stiff peaks.
Spread 1 teaspoon cream onto each of 4 crackers.
Arrange enough strawberries as close together as possible on 1 cream-topped cracker to form an even layer. Place 1 cream topped cracker on a plate with the cream side up. Top with another cream topped cracker, cream side up. Top with berry cracker, then spread another teaspoon cream over berries. Place remaing cream cracker on top and cover with plain cracker.
Lo Mein Noodles with Spinach and Virginia Peanut Dressing
INGREDIENTS
1 pound dry lo mein noodles, cooked and cooled
1/2 pound fresh spinach, cleaned (about 2 q)
2 tablespoon chopped ginger
1/2 cup soy sauce
1/3 cup warm water
1-2 tablespoon siracha sauce, or similar chili paste/sauce
3/4 cup peanut butter
1 cup chopped Virginia peanuts
1 cup waterchestnuts, diced
1/4 cup toasted sesame oil
METHOD
Blanch spinach in boiling salted water for about 10 seconds. Drain, cool in cold water.Drain, press out all excess water. Rough chop the spinach and add to the Lo mein noodles. In a mixing bowl or food processor, combine all remaining ingredients, reserving 1/2 the chopped peanuts. Toss.
