Cod with Fennel and Orange – Eat With Your Eyes Ingredients: 2 (6-ounce) cod fillets 1/2 teaspoon kosher salt 1 cup thinly sliced fennel bulb 2 tablespoons dry white wine 1 teaspoon unsalted butter 1/4 teaspoon crushed red pepper 4 thyme sprigs 4 orange rind strips 2 garlic cloves, thinly […] More
Pork Medallions with Spicy Pomegranate-Blueberry Reduction – Eat With Your Eyes Ingredients: 1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper Butter-flavored cooking spray 1/4 cup water 1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted […] More
When I make a vegetarian entrée, it is always in the back of my mind that a minority of people eat this way, so I try to come up with things that are interesting and balanced for a vegetarian but that someone who does eat meat would find filling, or […] More
This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.Ingredients: 2 1/4 cups water 1 cup cider vinegar 1 medium onion, coarsely chopped 1 lemon, cut into 8 wedges 2 bay leaves 1 1/2 teaspoons […] More
Roast Beef, Broccoli Rabe, and Provolone Sandwiches – Eat With Your Eyes Ingredients: 8 ounces broccoli rabe, stem ends removed 1 tablespoon extra-virgin olive oil 4 garlic cloves, divided 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 8 (1-ounce) slices rustic whole-grain bread 8 ounces thinly sliced low-sodium […] More
Sausage and Egg Flatbread – Eat With Your Eyes Ingredients: 1 (11-ounce) can refrigerated French bread dough 2 teaspoons cornmeal 2/3 cup chopped onion 1 (4-ounce) turkey Italian sausage, casing removed, crumbled 1/2 cup (2 ounces) shredded fontina cheese 6 large eggs 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground […] More
This mournful relic makes a silly entrée everyone will enjoy.Ingredients: 1 1/2 pounds ground beef 1 egg 1 medium onion, chopped 1 cup milk 1 cup dry breadcrumbs 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/3 cup ketchup 2 tablespoons brown sugar 2 tablespoons prepared mustard 8 ounces pappardelle […] More
Quiche for one? That sounds ambitious, but the truth is, it’s a cinch to make yourself a small quiche if you have an individual tart pan, about 4 inches in diameter, with a removable bottom, and some excess tart dough in your freezer. And what a treat it is.Ingredients: About […] More
Beef Tenderloin with Horseradish-Chive Sauce – Eat With Your Eyes Ingredients: 1 (2-pound) beef tenderloin, trimmed 1 tablespoon olive oil 1 1/2 teaspoons coarsely ground black pepper 3/4 teaspoon kosher salt 2/3 cup light sour cream 2 tablespoons chopped fresh chives 3 tablespoons prepared horseradish 1 teaspoon fresh lemon juice […] More
Pea, Tarragon, and Ricotta Pasta – Eat With Your Eyes Ingredients: 12 ounces rice-potato-soy penne or other penne 1 package (10 oz.) frozen petite peas 1 1/4 cups reduced-sodium chicken or vegetable broth 3/4 teaspoon freshly ground black pepper 3/4 teaspoon kosher salt 2 tablespoons chopped fresh tarragon 1 cup […] More
“For maximum flavor, I like to toast the nuts until they’re almost burnt.”Ingredients: 2 tablespoon unsalted butter 2 tablespoons unsalted, shelled raw natural pistachios 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh thyme 8 large sea scallops (side muscle removed) kosher salt ground black […] More
Balsamic Braised Chicken – Eat With Your Eyes Ingredients: 6 chicken thighs, skinned 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons olive oil 1/4 cup minced shallots 1 tablespoon minced fresh thyme 1/4 cup dry red wine 3/4 cup balsamic vinegar 1/4 cup fat-free, less-sodium chicken broth […] More
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