The AF L-C Diet - MORE LOW CARBOHYDRATE RECIPES
Pork Chops Charcutière
4 lean pork chops, 1 inch think
Salt and freshly ground black pepper to taste
1 tbs vegetable oil
4 tbs shallots or green onion tops
1 tbs finely chopped onion
1 small soda cracker, very finely crushed
1/2 cup dry white wine or dry vermouth
1 cup been bouillon, consommé or stock
1 tbs Dijon-style mustard
2 tbs sweet butter
3 small gherkins, cut into strips
1. Trim pork chops, leaving just a thin layer of fat. Sprinkle lightly with salt and pepper.
2. Heat oil in a large skillet and brown chops on both sides. Cook until done (about 30 minutes). Slit near bone to be sure chops are done through. Transfer to warm platter; cover to keep warm.
3. Add shallots and onion to skillet, cook, stirring, for two minutes. Stir in crushed soda cracker.
4. Slowly add wine, stir to dissolve brown particles in pan. Cook rapidly, stirring until wine is reduced to 1/4 cup. Reduce heat, slowly add hot bouillon. Cook, stirring, for ten minutes.
5. Mix mustard and butter together. Swirl into sauce. Add gherkins. Add chops and heat through. To serve, spoon some sauce over each chop, and serve remaining sauce from a sauceboat.
Stuffed Chicken Breasts, Kiev Style
4 half breasts of chicken, skin left on and main wing bones left attached
1 small onion, finely chopped
2 tbs butter for sautéing
1/4 lb chicken livers, cut in half
1/4 lb mushrooms, coarsely chopped
Salt and freshly ground black pepper
1 tbs parsley, finely chopped
2 tbs soft butter
Fat for deep frying
1. In a medium skillet, sauté onion in 1 tbs of butter until transparent. Remove, leaving as much butter as possible in skillet.
2. Add 1 tbs butter and chicken livers and sauté livers just until done. they should be slightly rare. Remove and add to onions.
3. Add mushrooms to skillet, and sauté until soft. Add, together with whatever butter remains in pan, to onion and liver mixture.
4. Grind onion, liver and mushrooms with medium blade of grinder, or chop with a chopper until fairly fine. Season to taste with salt and pepper, add parsley, and blend with 2 tbs soft butter. Chill until firm.
5. Place each breast between two sheets of waxed paper and pound thin with a wooden mallet. Do not split flesh.
6. Form liver mixture into finger-shaped pieces. Place a piece in middle of each breast, roll up, letting wing bone protrude, and making sides overlap. Use skin to enclose flesh, and secure with toothpick or tie with fine string.
7. Fill a fryer or kettle with enough oil to cover breasts completely. Heat to 360º. Fry chicken until a deep, golden brown. Drain on absorbent paper. Before serving, place paper frill on wing bone.
Sauerkraut in White Wine
1 small onion, minced
2 tbs butter
1 qt sauerkraut, drained (canned or bulk)
1 small tart apple, chopped
1 tsp caraway seed
1 cup chicken stock
1 cup dry white wine
1. Sauté onion in butter until pale brown.
2. Add to sauerkraut with apple and caraway seed, and turn into a greased casserole. Add stock and white wine.
3. Bake, covered, in a medium oven (350º) for 45 minutes to 1-1/2 hours. Use shorter time for canned kraut, longer time for bulk kraut.
Note: If kraut seems excessively salty before cooking, rinse with cold water. This method of preparing kraut makes it particularly suited to serving with pork, roast duck or goose or grilled pork chops.
Chicken Breasts à la Suisse
4 whole chicken breasts boned, skinned, and pounded to 1/4 inch think
4 thin slices baked or boiled ham
1 pimento, cut in strips
4 thin slices Swiss cheese
1/4 cup butter
1 cup dry white wine
1/8 tsp nutmeg
Salt and pepper to taste
1 tbs onion, finely chopped
1 cup sour cream
2 egg yolks, lightly beaten
1. Place a slice of ham, a strip of pimento, and a slice of cheese on one side of each breast. Fold second side over to cover filling. Secure with a toothpick.
2. Heat butter in a frying pan over medium high heat. When butter is hot but not smoking, sauté breasts on all sides until golden. Lower heat, add 3/4 cup of the wine, nutmeg, salt and pepper to taste. Cover, cook slowly until chicken is tender, about 15 minutes.
3. Remove chicken to a warm platter; keep warm. Add onion to the pan. Cook three minutes. Stir in remaining wine. Mix sour cream with egg yolks, and stir slowly into sauce. Heat, stirring until thickened. Do not allow to boil. Check seasonings. Pour into sauce boat, and serve separately to pour over breasts.
Note: Dry Vermouth may be substituted for the dry white wine in this recipe. If you wish, omit the ham -- you'll hardly miss it -- but never the cheese.
Puffy Omelet Chasseur
4 tbs butter
2 tsp chopped shallots
3 chicken livers cut into four pieces each
4 medium mushrooms, coarsely chopped
Salt and pepper
3 tbs white wine or chicken stock
8 eggs
1/8 tsp salt
1 cup milk
12 small mushroom caps, sautéed
1 tsp chopped parsley
1. In a medium skillet, melt 2 tbs butter and add shallots. Cook, stirring for one minute, or until soft. Add chicken livers and mushrooms, sprinkle with salt and pepper. Cook gently until liver is just done. Do not overcook.
2. Add dry white wine or stock, and cook, stirring, for two or three minutes. Use as filling for omelet.
3. Break eggs into a large bowl. Add 1/8 tsp salt and beat with a large wire whisk or electric beater until very frothy. Add milk and beat again until frothy.
4. Melt 2 tbs of butter in a very large skillet over high heat. When butter is hot, but not smoking, pour in omelet mixture. Cover, keep on high heat for 15 seconds, then quickly reduce heat to very low and cook for 8 to 10 minutes. Peek under lid. Eggs should have puffed up and have a smooth, satiny look. If they haven't puffed up, continue cooking.
5. When eggs are done, spread Chasseur Sauce over one-half. Using a large spatula, carefully fold other half over sauce. Turn omelet out onto a large, warm platter. Garnish with sautéed mushroom caps and sprinkle with chopped parsley.
Turkish Eggplant
1 small head of garlic (8 or 10 cloves)
2 medium eggplants, sliced (it is not necessary to peel them)
2 medium onions, chopped
3 cups chopped green pepper
6 sliced tomatoes, or 1 No. 3 can tomatoes
Salt
1/2 cup olive oil
Preheat oven to 300º.
1. Blanch garlic cloves by placing in boiling water and boiling for two minutes. Peel and chop.
2. Lightly oil a large, heavy casserole. Cover the bottom with a solid layer of eggplant slices. Sprinkle some of the garlic over it. Add a layer of chopped onion, then green pepper, and then tomato. Sprinkle lightly with salt. Repeat until all vegetables are used.
3. If canned tomatoes are used, pour juice from can over mixture, and finally sprinkle olive oil over the top.
4. Bake in 300º oven for three hours or 250º for 5 hours. This dish should have a custardy texture. |
