DinnerTool

Picnics Made Easy, Fun and Stress-Free!

2010-07-19T20:00:00Z

Summer picnics are a great way to get the family outside in a different environment for a dinner that is light and cool for those warm summer nights.

Having some really great gourmet cheese shops and specialty shops to choose from are a good source of many different prepared items that you can turn into a great meal. We have a bunch of them here in Essex County, New Jersey -- Italian shops, produce markets, cheese shops, bakeries and chocolate shops! With all of these resources, you can create a picnic meal quickly and effortlessly.

I think a great grilled steak, sliced on a fresh baguette with some local tomatoes, arugula and mustard vinaigrette is yummy. You can make this portable by creating the sandwich, then cutting and wrapping each individually to have one for everyone. I think it's always nice to give everyone their own sandwich already wrapped up in paper...

Add to this a really nice cheese, some fresh berries and crackers -- even buy some chips for the kids. Also try out a quick, warm pasta salad to add to this picnic meal.

Feel free to add whatever fresh and local ingredients are at the market. Use lots of herbs, as well as a quality, extra virgin olive oil, which I find always brightens up a pasta dish. And of course, add in some kind of goody from either the bakery or the chocolate shop.

Going on a summer picnic can be effortless and really so much fun for the family. Be sure to grab a big blanket to lie on the ground, and maybe a ball to kick around. The night will be filled with quality family time, and something I bet the kids will remember and cherish!

While most of these picnic eats can be purchased from local shops, and cooking is at a minimum, ensure that your steak tastes great by whipping up this quick steak marinade:

Ariane's Quick Steak Marinade

1\2 cup Worcestershire sauce
1\2 cup soy sauce
2 tablespoons of chopped garlic
2 tablespoons of chopped fresh basil
2 tablespoons of chopped fresh thyme
Season with salt and pepper

Combine ingredients and season with salt and pepper.
Marinate one flank or London broil steak (approximately 2 to 3 pounds) overnight or for at least one hour.
Grill steak for approximately 15 minutes or to likeness.

Enjoy!

Click here to add Ariane's Quick Steak Marinade recipe to your meal planner

Ariane's Southwestern Stuffed Burger with Summer Corn Salsa

2010-07-07T18:02:57Z

There's nothing better than a great poolside dinner after spending the whole day sitting poolside and relaxing in the sun. It doesn't matter if it's by your own pool, a community pool, or at a friend's house with a pool. I know this since my mom has added a beautiful pool to her yard recently. We didn't have this treat growing up, but now I spend many hot days cooling off there.

Making a simple, easy dinner poolside to end your day is fun and relaxing and what's more classic than a great burger? I am going to give you a delicious twist on a classic burger: a southwestern stuffed burger, topped with summer corn salsa!! YUMMY!!!

Ariane's Southwestern Stuffed Burger with Summer Corn Salsa
2 lbs ground beef
8 oz Monterey Jack Cheese (or pepper jack for that little extra kick), grated
4-6 burger rolls
Salt and pepper
1 onion small dice
1 jalapeño small dice
3 ears corn, grilled and kernels removed from cob
1 tomato small dice (seeds removed)
1 T fresh cilantro chopped
2 limes juiced

Separate beef into 4- 6 oz balls. Using your hands, form beef balls into a patty shape. Create a hole in the center of the patty and stuff 2 oz of cheese into meat, then close meat over the cheese and form into patty with the cheese completely enclosed in the beef.

Season patties with salt and pepper and grill until burgers have reached the doneness you desire. About 10- 15 minutes.

In a bowl add the onion, jalapeno, corn, tomato, cilantro, and lime juice. Stir until mixed. Season with salt and pepper to taste and spoon salsa onto your burger atop the bun.

Another small tip is to find a great bun for your burger!! It will really make a difference.

Enjoy.

Have a wonderful summer everybody!!!!
Ariane

Click here to add Ariane's Southwestern Stuffed Burger with Summer Corn Salsa recipe to your meal planner

Ariane's Fresh & Healthy Summer Pesto

2010-06-20T05:05:19Z

Summer, summer ,summertime. We all want to feel good, look great, and eat better and in the warmer months it's easier to eat right. I think it's because the fruits, vegetables are so abundant and juicy...I can't resist!! During the summer, our lives tend to be a little less hectic, maybe it's because the kinds are out of school and we aren't running around getting them to school, rehearsals, and practices.

There are times that I am crazy busy in the warmer months, business gets busy (which is a great thing) so I wanted to share a healthy dish that is quick and delicious. My husband, Michael, surprised the family with a homemade basil pesto pasta dinner that we went crazy over. The basil was grown right in our own garden (it is rich in antioxidants), he added a really nice olive oil (which is high in omegas), garlic, and parmesan. If he can do it you can do it!!

Ariane's Fresh & Healthy Basil Pesto
2c fresh basil picked from stem
4 cloves of garlic
1 c olive oil
1/2c parmesan
¼ cup pine nuts toasted (optional)

Place everything into a food processor and pulse until smooth.
Season with salt.
Toss with your favorite pasta.
Serve cold or hot.

Enjoy!!

Click here to add Ariane's pesto recipe to your meal planner

Grilled Asian Chicken with Ginger Cilantro Rice

2010-06-01T19:42:38Z

The weather is warm. The sun is shining brighter. You can just feel that school is almost over for the kids. It's the perfect time to prepare a grilled meal and eat outside on the deck. Try my recipe for Grilled Asian Chicken with Ginger Cilantro Rice. It's one of my favorites for when the weather starts getting warmer. This recipe is simple with a nice twist: adding some Asian spices and ingredients is easy and always tastes great.

Grilled Asian Chicken with Ginger Cilantro Rice
6-8 chicken breasts (trimmed of any fat)
¼ c soy sauce
1 T fresh ginger chopped
1 T garlic chopped
1 T sesame oil
¼ c honey

1 bunch scallions (trimmed and washed)
1 cup shiitake mushrooms (stems removed)

Mix soy sauce, ginger, garlic, sesame oil and honey all together in a large bowl. Add the chicken breasts and let sit for at least 30 minutes (you can even let the chicken marinate over night).

Set the grill to high and grill chicken for 5 minutes on each side.

Brush scallions and shitakes with a little of the marinade or just with some oil and grill for about 3-4 minutes. Season with salt and pepper.

For the rice:

1 cup long grain rice
3 T butter
1 piece of ginger in long slices (you will discard these after the rice is cooked)
1 small onion, diced
1 ½ c chicken stock, vegetable stock or water
1 cup cilantro, picked and roughly chopped
1 T seasoned rice wine vinegar

In a pot over medium heat melt butter add onion. Sweat until onions are tender and then add ginger and rice. Season with salt and white pepper. Add stock. Cover and cook for about 15- 18 minutes or until all liquid is absorbed. Remove and discard the ginger from the rice. Finish by stirring in the rice wine vinegar.

Serve with the Grilled Asian Chicken and enjoy!

Add these recipes to your DinnerTool Meal Plan!
Click here for the Grilled Asian Chicken recipe
Click here for the Ginger Cilantro Rice recipe

Summer Salads!!

2010-05-17T12:50:48Z

Summer is my most favorite season because everything is soooo abundant! The fruits and vegetables are just wonderful, gardens and farmers markets are flourishing! It's so rewarding even watching my own (or I should say my husband's) garden grow. He has the green thumb, but I am definitely involved. He grows it and I cook it!

My summer salad recipe will follow but I just wanted to give you a few tips to consider when preparing salads.

* When shopping always choose what looks best - the freshest and most local produce available.

*It's always nice to add some kind of crunch to your salad. Nuts, chowmein noodles, bacon bits crumbled, pumpkin seeds, sunflower seeds, croutons or tortilla chips to name a few.

*Prepare your salad in your mixing bowl and then transfer it into a pretty bowl to make for nice presentation.

* Adding leftover meat, chicken, fish can transform your salad into a meal.

*Have fun with it become the chef I know you are. Sometimes an added touch like fresh herbs or a bottled vinaigrette is an easy way to make it your own.

So go crazy with summer salads... healthy and always delicious!

Grilled Shrimp, Tomato and Corn Salad, with Cilantro Lime Vinaigrette

20 Peeled and deveined shrimp (16-20 count)
3 Beefsteak tomatoes, halved
3 ears of corn, picked, chopped
½ cup lime juice
1 cup cilantro picked
1 cup olive oil
2 Shallots, fine dice
1 Jalapeño, small dice
Salt and pepper

For the vinaigrette:
In a blender add cilantro, lime, shallot, jalapeño. Slowly add in oil, then season with salt and pepper to taste.

Fire up the grill to medium high heat

Put the shrimp in a bowl and mix in 3 tablespoons of the vinaigrette. Let sit for 20 minutes and grill the shrimp- about 4 minutes. Set aside.

Season the tomatoes with salt, pepper and a drizzle of olive oil, then cook them on the grill. You're looking for a nice char. Let cool. Cut into 4 pieces each.

Repeat the same process on the corn. Let cool. Slice the kernels from cob. Mix tomatoes and corn together and dress with some vinaigrette. Add the shrimp. Season with more salt and pepper if necessary.

And as always, Enjoy!

Farro Ragu with Sweet Potato and Chickpea Salad with Artichokes, Morels and Spring Onions

2010-04-26T18:22:08Z

Spring is in the air, I think I have ants in my pants when I hear I can have fresh artichokes and spring peas, that the asparagus is abundant, and mushrooms are flourishing from the ground. I know that it is menu changing-time. Happily I am figuring out what will be CulinAriane's spring menu. Rabbit? Lamb? What fish is coming from the sea??

However, this blog is for our vegetarians.

My closest friend is a vegetarian and I call her a veggie. She used to eat 'meat' several years ago but that only consisted of chicken, turkey or fish. Today she eats none. However, when I entertain and she is on the guest list, obviously, I have to stop and think what will she eat??

So for springtime I told her I would write a recipe for her. This is a ragu that is delicious with pasta, or on its own. It may be a little complex, but well worth it with farro, sweet potato, chickpea salad with artichokes, morels, and spring onions.

When it comes to recipes for vegetarians, it can seem complicated because you only think of vegetables; however blending together different vegetables and grains is what makes the great meal.

Grains
1 Cup Farro
2 Cups Water
2 Tb Minced Shallots
3 Sprigs Fresh Thyme
Salt to taste

There is a basic rule to cooking grains, 2 to 1 (2 cups of liquids to 1 cup of grain.) To enhance the flavor of a grain, (farro in this instance) toast it in a sauté pan on medium heat for one minute. Next, add 2 Tb of minced shallot and three sprigs of fresh thyme. After another minute add your cooking liquid. (Remember to always season your water or stock.) Cook until tender approximately 40 minutes.

Sweet Potato
1 Large Sweet Potatoes (about 2 cups when diced)
1/2 Cup Water
1/4 Cup Brown Sugar
1 tsp Cayenne
1 tsp Salt
1/2 tsp Pepper
2 oz. Butter

For the sweet potato, peel them and cut medium dice. In a mixing bowl combine 1/2 cup of water, ¼ c of brown sugar, 1 tsp cayenne, 1 tsp salt, ½ tsp pepper and 2oz butter. Toss the sweet potatoes in the mixture and spread out on a parchment papered sheet pan and roast at 325 degrees for 30-40 minutes, until tender.

Chickpeas Salad with Artichokes, Morels and Spring Onions
1 Can Chickpeas
2 Pounds of Artichokes (before cleaned)
1/4 Cup Morels (your favorite mushrooms)
1 Spring Onion
2T Olive Oil
1 tsp Fresh Thyme
Salt & Pepper To Taste

Chickpeas are usually easier from a can to avoid the long preparation from fresh peas.
Combine everything in a bowl and check for seasoning.

Place a large pot of salted water on to boil. Prepare the artichokes by cutting off the stems, all the way to the bulb, and the tops, about one fourth from the top, of each artichoke. Using scissors trim the tips of each leaf. Place the artichokes in the boiling water and cover. Cook for 30-40 minutes or until the leaves pull off easily. Remove the artichokes from the water and allow to cool. Remove the leaves and trim the chokes from the heart of each artichoke. Cut the hearts into quarter pieces and reserve.

Slice the morels into quarter inch slices and reserve.

In a sauté pan add 2T olive oil. Get hot, add sliced spring onions (if you cannot find spring onions Vidalia onion is fine). Add morels. Season with salt and pepper. Cook for about 3 minutes until morels soften. Add 1-teaspoon fresh thyme and artichokes combine this with the farro mixture. Season one more time if needed. You can serve with a simple salad. And indulge in this delightful CulinAriane vegetarian dish. Enjoy!

Roasted Boneless Leg of Lamb with Potatoes, Onions, Carrots, and Parsnips

2010-03-24T12:59:57Z

Spring has Sprung! Yeah!! I love when the weather starts getting warm, this means that the Easter Bunny will be here. And yet another reason to have family and friends over to cook a nice dinner! Easter is my holiday, meaning that this is when my family and friends come to my house. Growing up we always had baby lamb. Yes, the whole lamb. It is something my grandmother always cooked and being Italian, my grandfather always wanted a reminder of his childhood in Italy.

I love lamb. We don't eat it too often so this is always a nice treat.
I am going to share an easy recipe for leg of lamb and roasted potatoes, onions, carrots, and parsnips. I hope the smells in the kitchen make you want to make this a great holiday tradition.

Roasted Boneless Leg of Lamb with Potatoes, Onions, Carrots, and Parsnips

4 lb boneless leg of lamb (tied)
16 cloves of garlic
10 thyme sprigs
1 cup orange juice
½ cup olive oil
Salt and pepper
4 russet potatoes (cut in wedges)
1 onion (large dice)
4 carrots (peeled and cut into 2 inch pieces)
3 parsnips (peeled and cut into 2 inch pieces)
2 bay leaves

Take a small pairing knife and make about 12 small incisions in the leg of lamb, evenly spaced throughout the meat, stuff garlic and thyme in each small incision. Whatever garlic and thyme is left mix it with vegetables. Mix lemon juice and olive oil and pour over lamb and mix with vegetables. Season lamb with salt and pepper generously. Place lamb in large roasting pan and place vegetables all around.

Preheated oven to 450-degrees, place lamb in oven for 15 minutes then lower oven to 325 and cook lamb for another hour. Lamb should have an internal temperature of 140. Let rest for about 20 minutes then slice.

Enjoy! Happy Easter!

Ariane's Cheddar, Beef Shepherd's Pie

2010-03-10T15:05:14Z

Ahhhhh the luck of the Irish! St. Patrick's Day! Many of us kiss the Blarney Stone or wish on a four-leaf clover and of course eat corned beef and cabbage. I am not Irish but I do eat corned beef once a year on St. Patty's Day at my Dad's favorite tavern, Tierney's. They make some of the best corned beef I've ever had! I wanted to share with you a recipe that you can make at home that is different then corned beef, but one that still makes me think of St. Patrick's Day. You can make this delicious Cheddar Beef Shepherd's Pie at home and it'll make you think you are in Ireland. So on the 17th of March, enjoy the day, drink a green beer, eat some corned beef and do a little Irish jig.

Cheddar, Beef Shepherd's Pie
2 lb ground beef
2 lb potatoes (peeled and sliced 1 inch slices)
¼ cup olive oil
4 cloves garlic (smashed and chopped)
3 carrots (peeled and small diced)
1 onion (small dice)
1 celery root (peeled and small dice)
¼ cup tomato paste
1 cup whole milk
1 ½ cups cheddar cheese (grated)
Salt and pepper

In a pot place potatoes cover with water and season with salt. Cook until soft.
While the potatoes are cooking, in a sauce pot add oil, let the oil get hot and add in ground beef. Let cook, stirring often to break meat up. Add onions, celery root, carrots, and garlic, cook for about 5 minutes. Add tomato paste. Cook for another 3 minutes. Drain any of the extra fat off. Place meat mixture in a 13 x 9 baking dish. Drain cooked potatoes. With a potato masher add milk salt and pepper and cheese. Spread potato mixture on top off ground beef mixture and bake in 350-degree oven for about 30 minutes.

Enjoy.

Ariane's Seafood Risotto

2010-02-10T21:25:18Z

February reminds me of romance. I guess because Valentine's Day is on the 14th, but also because there is snowfalls with white fresh snow, winter getaways, skiing, and cozying up by the fire. Maybe I am crazy and no one else is feeling this but me, but I just feel that it's a time of year that it's easy to get close to the ones we love, no matter who it is. I feel that after all the hustle and bustle with the holidays and the new year rolling in that in February we all kind of take a deep breath and get the opportunity to slow down. Which I welcome.

So maybe now that you do get some extra time, you'll want to get a little more experimental with your cooking and try something that you have never tried before or maybe even try something that you said, "I love it, but I will never make it."

I have a dish that I think is not only romantic, but also takes time and love to prepare. Once it is finished, it not only will be so delicious but also so rewarding.

Now are you wondering what it is??

Risotto. We are going to make Seafood Risotto.

Ariane's Seafood Risotto

Serves 4

2 cups Arborio rice
2 quarts chicken stock (can use vegetable)
1 cup parmesan cheese
1 cup thyme
1 cup small shrimp, peeled and deveined
½ cup bay scallops
Salt and pepper to taste

Warm your stock in a sauce pot and set aside. In a large sauté pan over medium heat, add rice and lightly toast for 2-3 minutes. Slowly add ½ cup of warmed stock at a time. Stir and let the rice absorb the liquid before adding more. You will continue this for about 18 minutes or until rice gets al dente. Just a little bite. Add shrimp and scallops. Continue to cook for about another 3-5 minutes. Season with salt and pepper. Add thyme and cheese to the amount you like and serve immediately.

Enjoy!

Ariane's Chipotle Cheddar Macaroni and Cheese

2010-01-26T19:42:45Z

Well, I hope everyone's year has gotten started off on the right foot and that 2010 will be all you hoped it would be.

For me I have been traveling a lot. Which isn't a bad thing, it just keeps me so busy. My most recent trip was to Las Vegas: the glitz, the glamour, the showgirls, the casinos... it never stops in Vegas! And let me tell you neither did I.

I wasn't there too long, but it was nice to get home. I don't mind getting away every so often, but you know after a while you start missing the normality of living your life and having a comforting home cooked meal. I sure did. So that is why I am going to share with you an amazing macaroni and cheese that is easy and delicious and worlds away from that little blue box we are all used too.

I am using some chipotle cheddar as one of my cheeses, but you can use whatever cheeses you like.

Ariane's Chipotle Cheddar Macaroni and Cheese

1/2 stick butter
3T flour
2 cups milk
2 cups cream
1/2 cup parmesan cheese
1 cup gruyere cheese
1 cup sharp cheddar cheese
2 cups chipotle cheddar cheese
salt and pepper
1 lb elbow noodles, cooked aldente
1 cup Japanese bread crumb
1/4 c olive oil
1t fresh thyme, chopped

Preheat the oven to 325 degrees F.

In a large sauce pot melt butter over med-low heat. Stir in flour and let cook for about 2 minutes. Do not allow mixture to brown.

In a separate pot, combine milk and cream over high heat, stirring constantly. When milk is nice and hot turn off heat and slowly add milk to roux (butter and flour mixture). You need to do this slowly so you don't get lumps. Let that cook for about 5-8 minutes.

Add all your cheeses. Season with salt and pepper. Fold in your pasta.

In a small bowl mix bread crumb, thyme, olive oil, salt and pepper.

Place your macaroni and cheese into a baking dish and put bread crumbs evenly on top. Bake this for about 20- 25 minutes until nice and brown and bubbly in a 325 degree oven. Cheesy goodness.

Enjoy!

Ariane's New Year Resolutions

2010-01-12T21:00:14Z

Well it's the New Year. That means resolutions, new commitments, and all of us just promising ourselves that we will try to be better in every aspect of what we do!!
Of course one of the biggest commitments we make is to get healthy...and that means exercising and eating right!

For this episode I decided not to give you a recipe, but to just remind you that eating healthy is important. Not just for you, but for the whole family. We really need to be conscious of what we are putting on the dinner table.

Now I am not saying you have to eat salads every night. HELLO!!!

There are so many things we can do to make our lives healthier. We need to familiarize ourselves with wholesome grains like faro and quinoa. Nutrient-rich vegetables like parsnips, brussel sprouts, and kale. Healthier oils like pure olive oil, avocado, grapeseed, and canola. Meats with less fat like chicken thighs no skin.

And of course never forget that exercise is important, too. Walking, biking, roller blading. These are fun things you can do with the family.

So I guess what I am saying is eating right and exercising can be fun and rewarding at the same time.

Enjoy life. Live, Love and Eat well.

Ariane's Rack of Lamb with Rosemary Breadcrumbs and Dijon Mustard

2009-12-21T15:56:43Z

When it comes to impressing family and friends around the holidays, a fancy dinner is in order. Pull out the "good" china, the best silver, linen napkins. Oh la la. Decorate the table with some place cards. These things are simple to do every once in a while and is quite rewarding because you are sure to get many compliments.

Rack of lamb is always a treat. I have a great recipe I have been making for a long time that my kids love and even more my friends: Rosemary Breadcrumbs, Dijon Mustard rubbed Rack of Lamb. You can even start this a couple days ahead. So you are not running around the day of your party.

I really think you will like this one. Happy Holidays!

Rack of Lamb with Rosemary Breadcrumbs and Dijon Mustard

To serve 8:
5 racks of lamb (from your butcher already frenched. They can be Australian, New Zealand or American)
1 1/2 cups fresh breadcrumbs
3T olive oil
2T rosemary, chopped finely
1 cup Dijon mustard
Salt and pepper

Preheat the oven to 450-degrees F.

Mix breadcrumbs, rosemary, olive oil, salt and pepper. Keep in frig until ready to use.

Generously season racks of lamb with salt and pepper. In a large sauté pan, add ¼ cup blended oil. Heat the oil over high heat until it is smoking hot. Place one rack of lamb slowly in pan and sear until you get a nice brown color. Turn over and sear on other side. Do this with all the lamb.

Place seared lamb on a sheet pan. In a preheated 450-degree oven put lamb in for 10 minutes. Set a timer!!!

Remove lamb, let cool. Spread each rack with Dijon and then coat generously with breadcrumbs. You can prepare the lamb ahead of time and refrigerate for up to 2 days before serving.

The day of the party, remove the lamb from the refrigerator about 45 minutes before you are ready to cook.

Put lamb into a 450-degree F oven for about 12 minutes. Heat until you get an internal temperature of about 120-125 degrees. Slice into chops, platter, garnish with some fresh rosemary, and voila!!!

Enjoy!

Ariane's Breaded Chicken Cutlets

2009-12-08T13:04:06Z

With the holidays approaching quickly, I find myself running, running, running! Work, family, Christmas shopping, and just everyday chores. Man, I hate laundry.

UGGGGGHHHHHH!!!

So for dinner, I am always trying to make quick and easy dishes that the kids really enjoy, too. Being Italian we tend to love chicken cutlets. They are cost-effective and always a crowd-pleaser. Tonight, we're making chicken cutlets with melted mozzarella and lemon butter and broccoli with toasted garlic for a healthy and delicious side dish.

The thing about chicken cutlets is you can top them with anything you like to make a delicious dinner. Tomato sauce, herbs, olives and capers, ham and cheese...just to name a few easy ideas. What I always like to do is to find a good basic recipe and then add the ingredients that I like to make the meal complete.

You can prepare a bunch of cutlets and freeze them which is always a plus to making dinner quick and easy. When you are in a bind and need to have dinner ready quickly, just pop them in the oven to warm them through and you'll have dinner in no time.

So make simple and delicious meals and enjoy your holiday!!

Breaded Chicken Cutlets, Melted Mozzarella, Lemon Butter

2 ½ pounds boneless chicken breasts (sliced horizontally in 4 slices)
3 cups seasoned bread crumb
2 eggs scrambled
2T water
1 cup blended oil
2 lemons juice only
2T butter
1t dried parsley

Beat eggs and add water. Put into a bowl big enough to fit chicken. Place ½ the bread crumbs in a bowl or pan that will fit chicken.
The procedure is to dip the sliced chicken into egg and then into the bread crumbs until coated. Repeat until all chicken is breaded. Heat about ½ cup oil in large sauté pan at medium heat and brown chicken for about 4 minutes on each side and repeat until all chicken is nice and brown.
When finished, add butter to pan until melted. Finish with lemon juice and parsley.

Broccoli, Toasted Garlic

1 Bunch Broccoli (cut into florets)
3 cloves garlic (sliced thinly)
1T olive oil
Salt and pepper

Blanch broccoli in salted boiling water for 3-5 minutes. While that is cooking, heat oil over medium-high heat and add garlic (watch closely so garlic doesn't burn), let garlic brown and then add broccoli. Season with salt and pepper.

Enjoy!

Ariane's Citrus Brine for a Juicy and Delicious Turkey

2009-11-23T22:03:41Z

Thanksgiving. To me it means turkey, stuffing, gravy, and mashed potatoes. We love it in my house!

But we hate it, too. It can be so much work.

If you remember from Top Chef Season 5, I won best turkey on the Thanksgiving Day challenge. I'd like to share with you a way to make sure your turkey stays juicy and moist: Brining. Not only will your turkey look delectable, it will taste so moist and succulent, too! It is definitely something different to try, but so easy and delicious.

I think Thanksgiving is a great time to be ambitious and try something different...something you haven't done before.

Everyone will love your turkey. Happy Thanksgiving.

Citrus Brine

4 cups orange juice
2 cups salt
1 cup sugar
6 bay leaves
2T whole black peppercorns
12 sprigs thyme
4 cups water

Mix all together. Making sure sugar and salt dissolve. In a container large enough to fit a turkey pour brine over turkey. Do this 1 or 2 nights before roasting. You should rotate turkey once. When ready to roast, remove from brine and discard the brine. Season your turkey the way you normally do and roast.

Enjoy.

Ariane's Coriander- Rubbed Roasted Pork Loin with Apple Chutney

2009-11-03T21:47:46Z

I know that it's apple season when the weather gets cooler and the leaves start to change color. That's when I take my family to Pennings Farm in Upstate NY. It has been a family tradition for a few years now and it is just wonderful.

We make a full day of it: pack up a lunch and some snacks (of course some cheese and wine!) to accompany all the apples we pick and eat right there when they're at their freshest. There is nothing like an apple picked right off the tree... that satisfying crunch you get and all the sweet, juicy goodness inside.

My favorite right now is the golden crisp; that one is great just for eating. There are so many varieties and there are so many different things you can do with them. When we are done picking all the apples we can carry, we head down to the little shop they have for some of the best apple cider donuts around! We pick up a few gallons of apple cider and we come home very happy!

I am sharing my recipe for a delicious Coriander- Rubbed Roasted Pork Loin with Apple Chutney. This makes for a great holiday meal or just for a delicious and healthy dinner any night of the week. The chutney holds for a few weeks and also makes a great gift.
Take a fun family trip to pick apples and then cook delicious dishes with them. I highly recommend starting this tradition with your family.

Coriander- Rubbed Roasted Pork Loin with Apple Chutney

Coriander Rub

12 shallots, peeled
1c garlic, peeled
2 1/2c brown sugar
1/4c black pepper, ground
1c salt
1/2c coriander, ground
1tsp olive oil

Place all ingredients in Cuisinart. Pulse and puree until smooth.

Coriander Rubbed Roasted Pork Loin

3lbs pork loin
coriander rub

Preheat oven to 500 degrees. Rub pork loin with coriander rub. Roast at 500 degrees for 15 minutes. Lower oven to 325 degrees and cook for 40 minutes.

Apple Chutney

6 Gala apples, medium diced
2 1/3c brown sugar
1c dates, diced
1c golden raisins
1tbs onion, minced
1/8t pepper
1t salt
1/2t ground cloves
1/2t cinnamon
1/2t ground allspice
1/4t garlic powder
1c cider vinegar
1c almonds, sliced

Mix all ingredients in a sauce pot and cook over low heat for 1 hour, until mixture is thick. Stir occasionally.