PROSCIUTTO WRAPPED PORK TENDERLOIN WITH A GRANNY SMITH APPLE GASTRIQUE AND CRIMINI MUSHROOM POTATO PUREE AND ROOT VEGETABLE MELANGE AND APPLE FRISEE SALAD WITH CARROT OIL
Steps:
- Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
- Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
- Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree.
- Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper.
- Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat.
- Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
- Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.
VEGETABLE MELANGE
Steps:
- Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.
RUSS'S VEGETABLE MELANGE
My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.
Provided by JustJanS
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
- Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8
BAKED ITALIAN VEGETABLE MéLANGE
Steps:
- Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
- In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
- Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
- Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
- Cook's Tip
- Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
- Nutrition information
- (Per serving)
- Calories: 38
- Total fat: 1.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 2mg
- Sodium: 120mg
- Carbohydrates: 6g
- Fiber: 2g
- Sugars: 4g
- Protein: 2g
- Calcium: 59mg
- Potassium: 275mg
- Dietary Exchanges
- 1 vegetable
VEGETABLE MELANGE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
- Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
- Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
- Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams
CREAMY VEGETABLE MéLANGE WITH PARMESAN
This creamy vegetable mélange looks complex, but it's really just frozen mixed veggies and canned diced tomatoes dressed up with sour cream and Parm.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat dressing in medium saucepan on medium heat. Add onions; cook 5 min., stirring occasionally.
- Add frozen vegetables and tomatoes; cover. Cook 5 min. or until heated through. Stir in sour cream; cook on low heat 1 min. (Do not boil.)
- Serve topped with Parmesan.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE
The sauce makes this recipe Outta This World! Very elegant and not very time consuming. This really is a wonderfully delicious dish. I think I will make it tonight! (It's easier to make than it looks, and you can serve with regular White Sauce, omitting the cheddar cheese.)
Provided by SmHerndon
Categories Spinach
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Start spinach cooking in microwave.
- In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
- While this is cooking you should make the white sauce, see below.
- When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
- Bake at 350* for about 20 minutes.
- Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
- Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.
SEAFOOD MELANGE
Even when prepared for two, this erotic combination of four seafoods encourages a lusty appetite! Light some candles and decant some wine!
Provided by Carol A. Giorgio
Categories World Cuisine Recipes European French
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.
- Preheat oven to 450 degrees F (230 degrees C).
- Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets.
- Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.
Nutrition Facts : Calories 1201.7 calories, Carbohydrate 47 g, Cholesterol 548.9 mg, Fat 87.9 g, Fiber 4.3 g, Protein 62.1 g, SaturatedFat 43.6 g, Sodium 1944.5 mg, Sugar 8.3 g
MELANGE
Categories Coffee Milk/Cream Non-Alcoholic Fall Winter Party Gourmet Drink
Yield Serves 6.
Number Of Ingredients 3
Steps:
- With the steam pipe of an espresso machine steam the milk. Pour the espresso into coffee cups and add the milk and the sugar.
SUMMER VEGETABLE MELANGE
Make and share this Summer Vegetable Melange recipe from Food.com.
Provided by dianegrapegrower
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
- Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.
Nutrition Facts : Calories 58.9, Fat 3.6, SaturatedFat 0.5, Sodium 21.1, Carbohydrate 6.5, Fiber 1.8, Sugar 3.1, Protein 1.5
MR. B'S SHRIMP AND HAM MELANGE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Shell and devein the shrimp and put them in a mixing bowl. Set aside.
- Drop tomatoes into boiling water and let stand 10 seconds. Drain. Pull away and discard the skin. Cut away and discard the cores. Cut tomatoes in half crosswise and squeeze away most of the seeds.
- Cut tomato halves into 1/4-inch dice. There should be about 1 cup.
- Cut ham into very small cubes. There should be about 1/2 cup.
- To the shrimp add the paprika, salt, pepper, thyme, oregano, garlic, all the chopped white part of a green onion or scallion and 1/4 cup of the chopped green part. Blend well with the fingers.
- Heat butter in a heavy skillet and add shallots and shrimp mixture. Cook, stirring, about 2 minutes or until shrimp lose their raw look. Scoop them out into a warm dish.
- Add wine, tomatoes, 1/4 cup green onions and tarragon. Cook, stirring, about 30 seconds and add cream, salt and pepper. Bring to the boil and stir in mustard. Cook, stirring, about 2 minutes or until thickened lightly and saucelike.
- Add ham and shrimp and stir until they are coated with sauce.
- Arrange hard roll halves broiled side up on serving dish and pour shrimp in sauce over all. Sprinkle with remaining 1/4 cup green part of onion.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 16 grams, Sodium 1238 milligrams, Sugar 4 grams, TransFat 0 grams
MELANGE OF WINTER VEGETABLES
Steps:
- Preheat oven to 425°F.
- Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Slip off and discard skins and stems. Cut each beet into 6 wedges. Beets may be prepared up to this point 1 day ahead and chilled, covered.
- Have ready a large bowl of ice and cold water. In a large saucepan of salted boiling water blanch turnips 3 to 6 minutes (depending on size), or until barely tender, and transfer with a slotted spoon to ice water. Return water in pan to a boil and blanch carrots 5 minutes, or until barely tender. Transfer carrots with a slotted spoon to ice water and drain turnips and carrots in a colander. If using baby turnips, cut each in half.
- Return water in pan to a boil and blanch onions 3 minutes, or until barely tender. Drain onions in another colander until cool enough to handle and peel. Vegetables may be prepared up to this point 1 day ahead, patted dry, and chilled, covered. Bring vegetables to room temperature before proceeding.
- In a large non-stick skillet heat butter over moderately high heat until foam subsides and sauté turnips and carrots with pepper and salt to taste, stirring, until tender and golden, about 4 minutes. Transfer turnips and carrots with slotted spoon to a bowl and keep warm, covered. Add oil to skillet and heat over moderately high heat until hot but not smoking. Sauté onions with pepper and salt to taste, stirring, until tender and golden brown, about 4 minutes, and with slotted spoon add to turnip mixture. Stir parsley into vegetable mixture.
- In oil remaining in skillet cook beets with pepper and salt to taste over moderate heat, stirring, until heated through.
- Serve beets with other vegetables (but do not toss together).
SEA BASS WITH VEGETABLE MELANGE
This fish fillet and vegetable mix recipe is perfect for a filling dinner that's baked ready in less than an hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 425°.
- Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook onion and carrots in butter 2 minutes, stirring frequently. Stir in bell pepper. Cook 1 minute, stirring frequently. Stir in zucchini, 1 teaspoon lemon peel, the salt and tarragon. Cook 1 minute, stirring frequently; remove from heat.
- Cut fish into 4 serving pieces (skin can be left on). If fish has skin, place fish skin side down in ungreased rectangular baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spread over fish. Spoon vegetable mixture around fish.
- Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.
Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 65 mg, Fiber 3 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg
MELANGE OF VEGETABLES
Steps:
- Cut the zucchini and yellow squash lengthwise into quarters. Cut the pieces crosswise into 1/2-inch pieces. There should be about 3 1/2 cups of each vegetable.
- Cut the onion into 1/2-inch or slightly smaller pieces. There should be about 2 cups.
- Cut each tomato into quarters. Cut the quarters into 1/2-inch pieces. There should be about 2 1/2 cups.
- Check the spinach to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and spin or pat dry.
- Heat the oil in a skillet and add the garlic and onions. Cook, stirring occasionally, until onion is wilted.
- Add the zucchini, yellow squash, bay leaf, thyme, salt and pepper and stir.
- Cook about 5 minutes or slightly less and add the tomatoes. Cover and cook, stirring occasionally, about 10 minutes.
- Add the spinach to the vegetables and stir. Cover and cook about 4 minutes.
- Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1019 milligrams, Sugar 7 grams
LEMON-HERB ROASTED CHICKEN WITH VEGETABLE MELANGE
Set the table with something special when you cook up our Lemon-Herb Roasted Chicken with Vegetable Melange recipe. Perfectly complemented by a mix of veggies, this lemon-herb roasted chicken could become a regular go-to. Plus, using bone-in chicken means it'll be perfectly juicy every time.
Provided by My Food and Family
Time 1h10m
Yield 7 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
- Grate peel, then squeeze juice from 1 lemon. Mix lemon juice and 1 tsp. zest with 1/2 cup vinaigrette and 2 Tbsp. dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture. Reserve remaining lemon zest for later use. Cut remaining lemon into 8 slices; tuck under chicken breasts on baking sheet.
- Toss vegetables with remaining vinaigrette; spread onto second foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake chicken and vegetables 50 to 55 min. or until chicken is done (165°F), and vegetables are tender and lightly browned. About 15 min. before chicken is done, bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover, simmer on medium-low heat 5 min. Remove from heat. Let stand 5 min. or until rice is tender and all water is absorbed.
- Add remaining dill and reserved lemon zest to rice; mix lightly. Serve with the chicken.
Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 49 g
STEAKS WITH PEPPERCORN MELANGE AND SWEET ONION MARMALADE
Provided by Robin Miller : Food Network
Categories main-dish
Time P2DT15m
Yield 4 servings, with leftovers
Number Of Ingredients 7
Steps:
- Place peppercorns in a plastic bag and mash them with the flat side of a meat mallet or rolling pin until finely crushed. Season both sides of steaks with salt and add to bag with crushed peppercorn melange. Refrigerate up to 48 hours. When ready to cook, heat oil in a large skillet over medium heat. Add steaks and cook 2 minutes per side, until browned. In a small bowl, mix together orange marmalade, onions and Worcestershire sauce. Add mixture to steaks and bring to a simmer. Simmer 5 minutes, until sauce thickens and steaks are cooked through.
FRUIT MELANGE (FRUET SALAAD)
Provided by Craig Claiborne
Categories breakfast, easy, quick, side dish
Time 10m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Rinse the blueberries and strawberries and drain thoroughly.
- Put the berries in a bowl.
- Blend the sugar, lemon juice, orange juice and Cointreau and stir until the sugar melts. Pour this over the berries. Sprinkle the mint leaves on top and serve.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 22 grams
SOUTHWEST VEGETABLE MELANGE
Steps:
- Heat oil in skillet and saute onion until it is tender. Add zucchini and jalapeno and cook about 5 minutes over medium heat.
- Stir in corn and tomatoes and cook an additional 5 minutes, until corn is heated through and tomatoes are soft.
- Season with salt and serve.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 584 milligrams, Sugar 7 grams, TransFat 0 grams
MELANGE OF WINTER VEGETABLES
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the peppers in half; discard the cores and veins. Cut the peppers into quarters, and cut the quarters into thin strips. There should be about 4 cups. Set aside.
- Trim off the ends of the zucchini. Cut the zucchini crosswise into thirds, and then cut each third into very thin strips. There should be about 4 cups. Set aside.
- Heat the butter and oil in a large, nonstick frying pan and add the peppers and zucchini. Sprinkle with cumin, salt and pepper. Add the garlic and cook about 2 minutes, or until vegetables are crisp-tender. Spoon onto a warm serving dish and serve immediately.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 688 milligrams, Sugar 8 grams, TransFat 0 grams
TORTE MELANGE
A scrumptious pastry filled with prosciutto, spinach, and provolone cheese!
Provided by AUTUMNHEARTS
Categories Meat and Poultry Recipes Pork
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup, mix together the egg and water. Brush over the top of the pastry.
- Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes. Let stand 10 minutes before removing from pan and serving.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 20.1 g, Cholesterol 74.9 mg, Fat 24.5 g, Fiber 2.5 g, Protein 21.9 g, SaturatedFat 11.7 g, Sodium 1262.1 mg, Sugar 1.3 g
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