MacGourmet News

"Pork filet is a lean, tender piece of meat which is best when juicy and tender. Be sure to let the meat rest before you serve it and you will enjoy the tasty herbs and spices which compliment this filet." -- EclecticCooking.com

Ingredients:

1 pork filet (about 1 lb)
Olive oil extra
1 large clove of garlic
1 large chilli pepper, seeds removed
Grated rind of 1/2 lemon
1/2 tsp salt
Small bunch of coriander, chopped
2-3 sprigs of mint, chopped
1/2 tsp ground cumin
1 Tbsp lemon juice
1 Tbsp live oil

Directions:

Mince the garlic and chilli pepper and mix with the salt, lemon rind, coriander, mint, cumin, lemon juice and olive oil. In a heavy skillet brown the pork filet on all sides in a little olive oil. Spread half of the herb mixture over the pork filet and bake in the oven for 25 minutes at 400F (200C)

Remove from oven, cover and let the meat rest for 10-15 minutes before slicing and serving with scalloped potatoes or cous cous.

(Serves 4)

Pork Filet Karamba. To import, drag image to your MacGourmet recipe box.

Read the latest Recipe of the Week.

"This meat loaf is a healthy combination of turkey and vegetables which is easy to make and can be frozen. Make it up ahead of time, freeze it and bake it when you need it." -- EclecticCooking.com

Ingredients:

1 1/2 lbs ground turkey
2 oz (50 g) fresh, sliced mushrooms
3 oz (90 g) grated carrots
2 oz (60 g) grated onion
2 Tbsp freshly chopped parsley
Salt and lemon pepper
2 Tbsp flour
1 egg

Directions:

Mix all of the ingredients well. Place in an oven-proof casserole dish and bake in the oven at 400F (200C) for 1 hour or until well done and lightly browned on top.

Serve with baked potatoes.

(Serves 4)

Turkey Vegetable Meat Loaf. To import, drag image to your MacGourmet recipe box.

Read the latest Recipe of the Week.

A new version of MacGourmet for OS X is now available. This free update fixes a bunch of small issues, and makes a change in the generation of files for .Mac publishing. Before, each time the files were generated, they were created with different "random" but unique names. This meant that if you published links somewhere, and republished your recipes and notes, the links would be different. That no longer happens. Now, the unique names used for the recipe and note files will always be the same.

This new version also fixes a problem importing recipe preparation times from partner web site RealCajunRecipes.com.

This is an interim maintenance update. Work is still continuing on the 1.1 update, which among other things, will primarily include more printing options. The changes in this release had been on the "fixed" list for a while, so I decided to push them out sooner rather than later, as they were all small changes.

The new version of MacGourmet is available here.

Every year I buy at least a box of Spanish Clementines. I love it when they first become available here in the North East. They make the perfect sweet and quick, healthy snack. The only problem I have is that a box is just too many for me. So what do you do when a small crate of Clementines is too much to handle? Cook with them!

I found the following selection of recipes from the Detroit News. Check out their site to see what the recipes entail, and then come back here and grab the MacGourmet formatted recipes.

Spicy Oriental Chicken with Clementines. To import, drag image to your MacGourmet recipe box.

Clementine-Lime Pie. To import, drag image to your MacGourmet recipe box.

Clementine Ratafia. To import, drag image to your MacGourmet recipe box.

Clementine, Olive and Endive Salad. To import, drag image to your MacGourmet recipe box.

Clementine Salsa. To import, drag image to your MacGourmet recipe box.

Sweet Potato Bisque with Clementines and Sage. To import, drag image to your MacGourmet recipe box.

"RealCajunRecipes.com is devoted to building the largest and most accurate collection of Cajun recipes handed down from one Cajun cook to another."

The recipe site RealCajunRecipes.com now offers integrated support for MacGourmet! Browse to any one of their many, many great recipes and drag and drop ones you like right into MacGourmet, the same way you can import recipes into MacGourmet from here. You'll now find the MacGourmet recipe file link at the top right of every recipe on their site. So if you like great Cajun recipes, head on over there and browse around. Saving the recipes you like is easy!

Visit RealCajunRecipes.com today.

"This is an easy, tasty starter for a dinner party or a good as a snack with a drink on a lazy afternoon." -- EclecticCooking.com

Ingredients:

10 oz European-style smoked salmon*
1 loaf of ciabatta bread (or good Italian bread)
2 small red onions
2 ripe avocados
Small bunch of rucola lettuce
3-4 Tbsp lemon juice
2-3 oz (60-90 g) thin slices of Parmesan cheese

Directions:

Cut the bread into medium slices and toast them in the oven (or a toaster); the slices should be quite crisp. Cut the red onion into thin slices. Cut the avocados in half, remove the seeds, and cut into long slices. Brush the avocadoes with lemon juice to prevent them from turning gray. Season with coarse sea salt and freshly grated black pepper. Garnish with the sliced Parmesan cheese and rucola lettuce.

*European smoked salmon is a moist salmon which resembles a texture of sliced ham.

(Serves 6)

Brochette with Salmon and Avocado. To import, drag image to your MacGourmet recipe box.

Read the latest Recipe of the Week.

We're pleased to announce "Missed Macworld" discounts on all of our products. While we would love to be at Macworld this year it just wasn't possible, but we are there is spirit and so we want to provide discounts on all our products.

Save $5.00 off the price of MacGourmet, our popular recipe management application (coupon ID MACWORLDSF05MG). MacXword, the original Across Lite crossword client for Mac OS X, is also available for $5.00 less than the regular price (coupon ID MACWORLDSF05MX). And finally you can save $10.00 when you purchase SQLGrinder, our database development environment (coupon ID MACWORLDSF05SG).

Join us in celebrating another year of great Mac products and of wishing we were at Macworld by saving money on our popular software titles. Simply place your order at our online store and provide the coupon ID to receive the discount. (Only one order per coupon per email will be honored. Coupons valid for the week of Macworld Expo through 1/14/2005)

We're an Amazon affiliate, that's true, but when I find out about deals like this I have to share them with others:

"Take $25 off your order today when you spend $125 on Kitchen & Housewares or Bed & Bath products offered by Amazon.com. Plus, through January 16, you'll save up to 60% on more than 1,200 Kitchen & Housewares products during our Year-End Clearance."

This would be a great time to pick up one of my favorite kitchen items, the KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer on sale for $219.99 (25% off) or the smaller KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer which right now is only $169.99 (save $70.00 or 29%). Both also qualify for the $25 off deal. I LOVE getting to use my KitchenAid mixer and use it whenever I can to make one of my (and my sister's) favorite recipes from Cook's Illustrated, their:

NY-Style Cheesecake. To import, drag the image to your MacGourmet recipe box.

Here are some of other great deals on pans as well:

Simply Calphalon Hard-Anodized Nonstick 16-by-12-by-3-Inch Deep Roaster with Rack (63% off)
All-Clad LTD 7-1/2 Inch Fry Pan (57% off)
Cuisinart Chef's Classic 12-Quart Stockpot with Cover (71% off)

There are lots of great deals here too. Time for me to spend some money on a new pan or two! I think I need a new roasting pan...

"Now back to Friend Mary. Who is not only a great Web server host and bail-da-ol'-mon-out when he needs help with his Web site, but a GREAT BAKER! Yep, she sure is and these are her recipes from her Christmas related Web site. Give it a look. Yeah, right. It's either too late, or maybe a little too early. That's okay, either way it's still worth a look."

These 3 recipes where featured in a previous issue.

Spritz Cookies. To import, drag image to your MacGourmet recipe box.
Cherry Winks. To import, drag image to your MacGourmet recipe box.
Snowball Cookies. To import, drag image to your MacGourmet recipe box.

Banana Nut Bread
1/3 cup butter
1/2 cup sugar
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1 cup mashed ripe bananas

CREAM butter and sugar. ADD eggs, beat well. ADD mashed bananas, MIX well. GRADUALLY MIX in dry ingredients. STIR in nuts. FILL two loaf pans 1/3 to 1/2 full. BAKE at 350°F for 45 to 50 minutes.

Banana Nut Bread. To import, drag image to your MacGourmet recipe box.

Chicken Cacciatore
2 cut-up fryers
1 cup minced onion
4 minced, peeled cloves of garlic
1--8 ounce can tomato sauce
3 3/4 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon leaf thyme
6 tablespoons fat or salad oil
3/4 cup minced green pepper
3 1/2 cups tomatoes
1/2 cup Chianti wine
1/2 teaspoon pepper
2 bay leaves
Dash cayenne pepper

FRY chicken until brown.

ADD rest of ingredients, MIX thoroughly and ADD chicken.

SIMMER uncovered 30 to 40 minutes. SERVE in the sauce with French bread.

Chicken Cacciatore. To import, drag image to your MacGourmet recipe box.

Stuffed Pork Chops
6 to 8 rib pork chops, 1 1/2-inches thick
1 cup herbed Italian bread crumbs
1/2 cup parmesan cheese
1/4 cup chopped onion
2 tablespoons parsley
1/2 cup melted butter
Dash of salt
Dash of pepper
1/4 cup chopped green onions

MIX bread crumbs and cheese in bowl.

SAUTÉ remaining ingredients; EXCEPT green onions in butter. ADD to bread crumb mixture; MIX well.

FILL pork chop pockets with stuffing; CLOSE with toothpicks. BROWN on both sides in lightly buttered skillet.

PLACE chops in baking dish; BAKE in preheated oven at 350ºF for 45 to 50 minutes.

When you reach THE LAST 10 MINUTES of cooking time, SPRINKLE chopped green onions on top of pork chops.

Stuffed Pork Chops. To import, drag image to your MacGourmet recipe box.

Read Cajun Clark's latest Fortnight Recipe.

I found this article interesting:

"When Gordon Hamersley, one of Boston's premier chefs, cooks at home, he grabs one of his trusty old cast-iron skillets and begins his magic... His cast-iron skillets -- in three different sizes -- probably each cost in the $20 range. One is about 25 years old. Another belonged to his mother and was solid rust until he reconditioned it. The silliest thing you can do, to his mind, is buy a set that costs hundreds of dollars."

Read the whole Boston Globe article.

This is a favorite at our house and it is pretty easy to make. If you are sensitive to spicy foods halve the spices, you'll still get plenty of flavor. We use an instant brown rice from Arrowhead Mills that is excellent and takes only 12 minutes to cook.

Ingredients:

1 cup quick-cooking brown rice
1 tablespoon vegetable oil
1 8oz package frozen vegetarian "sausage" patties, thawed, cut into chunks
½ cup celery, sliced
½ cup red bell pepper, chopped
½ cup onion, chopped
1 clove garlic, minced
1 15.5oz can butter beans, rinsed and drained
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried thyme leaves
¼ teaspoon salt

Directions:

Prepare rice according to package directions. Fluff with a fork

Meanwhile, heat vegetable oil over medium heat. Add "sausage", celery, bell pepper, onion, and garlic. Cook, stirring, until vegetables are tender-crisp and "sausage" is browned, about 5 minutes.

Add cooked rice and all remaining ingredients to skillet; mix well. Reduce heat to medium-low. Cook until heated through, about 3 minutes, stirring occasionally.

(Serves 2 - 3)

To import, drag image to your MacGourmet recipe box.

"Follow the procedures carefully in this recipe to insure a good combination of ingredients and a moist, tasty cake." -- EclecticCooking.com

Ingredients:

4 large eggs
7 ½ oz (225 g) dark brown sugar, organic or natural is best
10 oz (300 g) all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
7 ½ oz (225 g) butter
½ Cup (1 dl) milk
Grated rind of 1 orange

Directions:

Beat the eggs and sugar for about 2 minutes or until light. Sift the dry ingredients together. Melt the butter and set aside to cool. Stir together the grated orange rind and milk. Fold the flour mixture into the egg mixture alternately with the milk. Add the melted, cooled butter a little at a time and mix well. Pour into a form about 9 in (22 cm) in diameter and bake for 50-55 minutes at 350° F (175° C). Be careful not to bake this cake too long or it will burn and dry out. Let the cake cool on a rack.

Cut out some shapes (e.g. half moon, stars, basket, gingerbread man form) and place on the cooled cake. Dust with powdered sugar. Remove the shapes and serve with ice cream, crème fraiche or whipped cream.

(Serves 12)

To import, drag image to your MacGourmet recipe box.

Read the latest Recipe of the Week.

A new version of MacGourmet for OS X is now available. This free update fixes a couple of problems in version 1.0.2 including one where the Register button wouldn't enable correctly for a valid serial number, and another infrequent problem that could result in the wrong item getting renamed in your "My Lists" table, including items that aren't editable.

This is an interim maintenance update. Work is still continuing on the 1.1 update, which among other things, will primarily include more printing options.

The new version of MacGourmet is available here.