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<title>WGTE Public Media : Father's day recipes</title>
<link>http://www.wgte.org/wgte</link>
<description><![CDATA[Show the fathers and special men in your life just how much they mean  to you with one of these great recipes. We all know the way to a man's  heart is through his stomach and dad will love your thoughtfulness and  effort.
Let us know how they turn out!]]></description>
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<item>
	<title>Quick Grilled Pizza</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9646</link>
	<description><![CDATA[From Cook's Country
Makes four 9-inch pizzas
Don€t move the dough during the first minute of grilling or it will   tear. Keep the first batch of cooked pizzas warm on a wire rack set   inside a rimmed baking sheet in a 200-degree oven. If you like   pepperoni, arrange 2 ounces pepperoni slices over each pizza after   you€ve topped it with sauce.
 SAUCE
2 (14.5-ounce) cans diced tomatoes, drained well2 tablespoons chopped fresh basil 2 tablespoons extra virgin olive oil 2 garlic cloves, minced1/4 teaspoon salt
 PIZZA
1 cupwater, heated to 110 degrees1 tablespoonextra-virgin olive oil, plus additional for brushing dough1 tablespoonsugar 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast 2 3/4 cups all-purpose flour, plus additional as needed1/4 cupgrated Parmesan cheese 1 teaspoonsalt 2 1/2 cupsshredded mozzarella cheese
1. MAKE SAUCE Combine tomatoes, basil, oil, garlic, and salt in medium bowl; set aside.
2. PREPARE DOUGH Whisk water, 1 tablespoon oil, sugar, and yeast in   large liquid measuring cup. Let sit 5 minutes. Pulse flour, Parmesan,   and salt in food processor until combined. With machine running, slowly   pour in water mixture and process until dough pulls away from sides and   forms shaggy ball, about 1 minute. (If dough seems too sticky, add up  to  2 tablespoons more flour.) Turn dough onto floured work surface and   knead 3 or 4 times until cohesive.
3. SHAPE PIZZA Line rimmed baking sheet with parchment paper and dust   with flour. Divide dough into 4 equal pieces. Working with 1 piece at a   time, press into small circle. Using rolling pin, roll and stretch   dough to form 9-inch circle. Transfer to prepared baking sheet and dust   dough with flour. Repeat with remaining dough, stacking each round on   floured parchment.
4. HEAT GRILL Meanwhile, heat all burners on high, covered, for 15   -minutes. Leave primary burner on high and turn other burner(s) to   medium-low. (For charcoal grill, light about 100 coals; when they are   covered with fine gray ash, spread over half of grill. Set cooking grate   in place and heat, covered, with lid vent open completely, for 5   minutes.) Scrape and oil cooking grate.
5. GRILL PIZZA Brush tops of 2 dough rounds lightly with oil. Peel   rounds off parchment and place, oiled side down, on cool side of grill.   Grill, covered, until undersides are spotty brown and tops are covered   with bubbles, poking large -bubbles with tongs, 3 to 5 minutes. Brush   each lightly with oil and flip. Top each round with one-quarter sauce   and one-quarter mozzarella. Grill, covered, until undersides are spotty   brown and cheese is melted, 3 to 5 minutes. Move pizzas to hot side of   grill to crisp, about 1 minute. Repeat with remaining rounds. Serve.]]></description>
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	<pubDate>Tue, 14 Jun 2011 15:16:10 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9646]]></guid>
</item>
<item>
	<title>Strawberry Tart</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9651</link>
	<description><![CDATA[From Everyday Food
Serves 8 | Prep time: 30 minutes | Total time: 2 hours 30 minutes 
To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling tart. Unmold tart just before serving.
Ingredients 
FOR THE CRUST:1  cups all-purpose flour (spooned and leveled) plus more for handling dough cup (1 stick) cold unsalted butter, cut into small pieces1/3 cup sugar teaspoon salt
FOR THE FILLING:1 bar (8 ounces) reduced-fat cream cheese, softened cup sugar1  to 2 pounds strawberries, hulled and halved cup seedless red currant jelly
Directions
1. Make the crust: Preheat oven to 350. In a food processor, blend flour, butter, sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
2. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
3. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
4. Make the filling: In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
5. Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
6. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
Note: To hull strawberries, insert the tip of a paring knife below the strawberry's stem. Gently cut around to remove only the base of the stem and the white core.]]></description>
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	<pubDate>Tue, 14 Jun 2011 15:31:25 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9651]]></guid>
</item>
<item>
	<title>Grilled Honey-Glazed Pork Chops</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9638</link>
	<description><![CDATA[From Cook's Country
Serves 4
Ingredients
4 (10-ounce)bone-in pork rib or center-cut chops, about 1 inch thick, trimmed cup sugar 1 teaspoon salt 1 teaspoon pepper 2 tablespoons cider vinegar  teaspooncornstarch  cup honey 1  tablespoons Dijon mustard  teaspoon minced fresh thyme 1/8 teaspoon cayenne pepper
Directions
1. Cut 2 slits about 2 inches apart through fat and connective tissue  around outside of each chop. Combine sugar, salt, and pepper in bowl.  Pat chops dry with paper towels and rub with sugar mixture.
2. Whisk vinegar and cornstarch in small saucepan until no lumps  remain. Stir in honey, mustard, thyme, and cayenne and bring to boil.  Reduce heat to medium-low and simmer until glaze is reduced to 1/4 cup, 5  to 7 minutes.
3A. For a charcoal grill: Open bottom vent completely. Light large  chimney starter filled with charcoal briquettes (6 quarts). When top  coals are partially covered with ash, pour two-thirds evenly over grill,  then pour remaining coals over half of grill. Set cooking grate in  place, cover, and open lid vent completely. Heat grill until hot, about 5  minutes.
3B. For a gas grill: Turn all burners to high, cover, and heat grill  until hot, about 15 minutes. Leave primary burner on high and turn other  burner(s) to medium-low.
4. Clean and oil cooking grate. Place chops on cool part of grill and  cook (covered if using gas) until meat registers 140 degrees, 3 to 5  minutes per side. Brush chops with glaze and grill, glazed side down,  over hot part of grill until caramelized, about 1 minute. Repeat with  second side of chops. Transfer chops to platter, tent loosely with  aluminum foil, and rest for 5 to 10 minutes. Brush with remaining glaze.  Serve.]]></description>
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	<pubDate>Tue, 14 Jun 2011 14:59:23 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9638]]></guid>
</item>
<item>
	<title>Pineapple Upside Down Cake</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9649</link>
	<description><![CDATA[From Everyday Food
Serves 8 | Prep time: 25 minutes | Total time: 1 hour 10 minutes 
Ingredients 
1 1/2 cups all-purpose flour (spooned and leveled)2 teaspoons baking powder1/4 teaspoon salt6 tablespoons unsalted butter, room temperature, plus 3 tablespoons (cut into small pieces) for preparing the top1 cup sugar, plus 2/3 cup for preparing the top2 large eggs1 teaspoon vanilla extract1/2 cup milk7 thin rounds cored pineapple
Directions
1. Preheat oven to 350. In a large bowl, combine flour, baking powder, and salt; set aside.
2. With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture in three additions alternately with the milk in two, beginning and ending with the flour. Mix just until combined.
3. In a 10-inch cast-iron (or ovenproof nonstick) skillet, pour the remaining 2/3 cup sugar into skillet, and place over medium heat.
4. Let sugar begin to liquefy, then stir with a wooden spoon until sugar is fully melted and golden, 2 to 3 minutes. The sugar may smoke, but if it browns too quickly, remove pan from heat briefly before continuing.
5. Remove pan from heat; add 3 tablespoons butter (cut into small pieces), stirring to incorporate. The butter will help cool the caramel and stop it from darkening; it also thins out the caramel to make a syrupy sauce.
6. Begin by placing one pineapple round in the center of the pan. Arrange the remaining rounds in a circle around center slice, overlapping slightly if necessary to fit.
7. Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cake cool in pan 5 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature.]]></description>
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	<pubDate>Tue, 14 Jun 2011 15:20:27 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9649]]></guid>
</item>
<item>
	<title>Beef Braised with Red Wine</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9639</link>
	<description><![CDATA[From Everyday Food
Serves 4 | Prep Time: 15 minutes | Total Time: 3 hours
Ingredients
1/4 cup olive oil8 ounces button mushrooms, trimmed and quartered if large5 strips bacon, cut into 1/2-inch pieces3 pounds boneless beef rump roast cut into 1-inch piecescoarse salt and ground pepper1 clove garlic, smashed1 tablespoon tomato paste2 tablespoons flour3 cups dry red wine2 cups low-sodium chicken broth1 bay leaf4 carrots, peeled and cut into 1-inch chunks10 ounces pearl onions, peeled2 tablespoons butter, cut into pieces2 tablespoons parsley, chopped (optional)
Directions
1. Preheat oven to 350 degrees. In a 5-quart Dutch oven with a tight fitting lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Generously season beef with salt and pepper. Add 1 tablespoon oil to pot and brown meat, in batches, 2 to 3 minutes per batch (add up to 1 tablespoon oil per batch as needed); transfer to plate. Pour off all but 1 tablespoon oil. Add bacon to pot and cook over medium until brown, 5 to 6 minutes. Add tomato paste, cook until fragrant, 30 seconds. Add flour, cook 30 seconds, Add wine, stock, bay leaf, garlic, and meat.
2. Bring to a boil, cover and transfer to oven. Cook for 1 1/2 hours. Remove from oven and add carrots and onions. Return to oven and cook until meat is very tender and vegetables are tender, about 2 to 2 1/2 hours. 15 minutes before end of cooking remove, add mushrooms to pot. Remove from oven and stir in 1 tablespoon butter. Serve topped with parsley, if using.]]></description>
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	<pubDate>Tue, 14 Jun 2011 15:07:07 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9639]]></guid>
</item>
<item>
	<title>Poached Halibut with Fines Herb Vinaigrette</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9650</link>
	<description><![CDATA[From Avec Eric
Serves 4
Ingredients
1 quart water6 tablespoons flour cup dry white vermouth cup lemon juice cup orange juice cup sherry vinegar1 teaspoon Dijon mustard6 tablespoons extra virgin olive oil3 to 5 tablespoons canola oil4 (6 ounce) halibut fillets cup fresh cut chives, parsley, tarragon and chervil (Fines Herbs)Fine sea salt and freshly ground white pepper
Directions
1. Bring the water to a boil in a wide shallow pot over high heat. Whisk the flour into about  cup of cold water until smooth and stir into the boiling water. Then add the vermouth, lemon juice and orange juice and boil the poaching liquid until it thickens. Season with a generous pinch of salt and reduce the temperature to low heat so that the poaching liquid is hot but not boiling, about 180 F.
2. Combine sherry vinegar and Dijon mustard in a mixing bowl and season to taste with salt and pepper. Slowly whisk in the extra virgin olive oil to emulsify the vinaigrette and just enough canola oil to balance out the acidity.
3. Generously season the halibut fillets with salt and white pepper and place them in the poaching liquid. Poach the fish until it feels just barely warm in the center when a metal skewer is inserted into the fish and left in for 5 seconds.
4. While the halibut is cooking, chop the herbs and stir the herb mix into the vinaigrette.
5. When the fish is cooked, remove the fillets from the poaching liquid with a slotted spatula onto a towel lined plate or tray. Then transfer the halibut fillets to large warm plates, spoon the vinaigrette over and around the fish and serve immediately.]]></description>
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	<pubDate>Tue, 14 Jun 2011 15:23:07 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9650]]></guid>
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