Creamy Farro Salad with Shaved Fennel, Beets and Radishes

October 2nd, 2011 § 0 comments § permalink

Serves 4

Farro is the Tuscan name for spelt, a hard brown wheat traditionally eaten in Tuscany, Italy. Farro looks similar to short grain brown rice, and has a nutty, earthy taste. Farro’s chewy texture holds up even after long cooking. Because of its hard texture, it’s good to soak farro overnight in order to make it more digestible. If you don’t have time to soak the farro, simply cook it for an extra 30 minutes with an additional ½ cup of water added to the 2½ cups called for in the recipe.

Ingredients

1 cup farro, soaked overnight
5 tablespoons créme fraiche
2 tablespoons olive oil
2 tablespoon apple cider vinegar
1 minced garlic clove
¼ cup minced fresh dill
¼ cup minced fresh chives (or scallions, green part only)
1 beet, cut in half
1 fennel bulb cut in half, core removed
6 radishes
Salt and freshly ground black pepper

Directions

Place the farro in a small saucepan with 2½ cups water and ½ teaspoon salt and bring it to a boil. Reduce the heat and simmer, covered, for 1 hour. Remove from the heat and cool to room temperature. Drain excess cooking water.

In a large bowl, whisk together the créme fraiche, olive oil, vinegar, garlic, dill and chives. Salt to taste. Using a mandolin or a very sharp knife, thinly shave the beets, fennel, and radishes. Add the shaved vegetables and the farro to the dressing, and toss to coat thoroughly. Taste and season with salt and a generous amount of pepper.

Recipe copyright © Louisa Shafia 2010

Crispy Flax Granola

July 11th, 2011 § 0 comments § permalink

Makes 8 servings

Ingredients

2 cups traditional rolled oats
2 tablespoons ground golden flax seeds
2 tablespoons black sesame seeds
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup raisins
¼ cup walnuts
½ cup dried cranberries or cherries
½ cup peanut or almond butter
3 tablespoons honey
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
1 lemon, zested
2 tablespoons thyme
1 teaspoon tarragon, chopped
3 tablespoons olive oil
Cooking spray

Directions

Preheat oven to 325°F. Mix all dry ingredients together in a large mixing bowl. Add honey, olive oil, nut butter, herbs and zest. Fold in the rest of the ingredients. Press flat into baking sheet. Bake at 325° for 35 to 40 minutes, or until crisp. Let cool, the break into bite size pieces and serve over your favorite fruit, yogurt or with milk.

Dried Fig & Pear Sauce

March 9th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine
½ cup turbinado sugar
1 cup water
¼ cup *Buffalo Trace Bourboun
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
*Hemispherical Black Mission Fig Bitters

Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Falafel

October 11th, 2010 § 0 comments § permalink

Makes 25

INGREDIENTS

½ lb dried chick peas, soaked for 24 hours
2 teaspoons cumin
½ lb dried fava beans, soaked for 24 hours
1 teaspoon baking soda
1 small onion, quartered
1 teaspoon ground coriander
1 bunch parsley, chopped
1 tablespoon salt
½ bunch cilantro, chopped
1 teaspoon black pepper
½ bunch scallions, roughly chopped
Pinch of cayenne pepper
6 garlic cloves

PREPARATION

Heat 3” of canola or vegetable oil to 375˚F in a large pot. In a large bowl, combine all ingredients. Using the meat grinder attachment on a Kitchen Aid Mixer, start grinding ingredients until everything is the same size and texture. Once ground, form into small balls for frying. Once oil is up to temperature, start to fry falafel (be careful not to crowd, as temperature of oil will drop) about 6 balls at a time flipping occasionally until golden brown. Drain on paper towels and serve immediately.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Fall Fruit Farro Tart

December 12th, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

Ingredients

1 cup farro, cooked
2 tablespoons butter, plus more for greasing pie dish
2 tablespoons fresh rosemary, chopped
4 medium plums, chopped
2 teaspoons cinnamon
3 cups ricotta cheese
2 eggs
Pinch of salt
Freshly grated nutmeg
Plums & Rosemary for decorating the top
Honey creme fresh

Directions

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter. In a large saute pan over medium heat, add butter. Cook plums and rosemary until soft, about 3 to 5 minutes. Add cinnamon, stir and remove from heat. Set aside. In a separate  bowl, mix ricotta cheese, eggs, salt, and freshly grated nutmeg. Add plum mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange plums and rosemary leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature. Garnish with honey creme fresh.

Fall Stuffed Mushrooms

December 16th, 2010 § 1 comment § permalink

Makes 40 stuffed mushrooms

INGREDIENTS

40 medium sized crimini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
2 cloves garlic, chopped fine
1 tablespoon of each of the following fresh herbs: thyme, rosemary, parsley, sage, marjoram; chopped fine
½ medium tart apple, cored and chopped fine
½ cup walnuts, chopped fine
½ cup kashi whole grain nuggets cereal or whole wheat bread crumbs
¼ cup asiago cheese, shredded finely
2 teaspoons salt
2 teaspoons cracked black pepper

PREPARATION

Preheat oven to 375°F.

Gently separate mushrooms caps from stems and place cap-side down on a baking sheet. Next, chop stems super fine and set aside. In a sauté pan over medium-high heat, melt butter and olive oil. Sauté shallots and garlic and cook, 5 minutes. Add the herbs, apple, mushroom stems, and walnuts and cook, 5 minutes longer. Remove from heat and place all ingredients in a bowl. Add kashi cereal or bread crumbs and asiago cheese. Mix well. Season with salt and freshly cracked pepper. Using a teaspoon, stuff mushroom caps until full. Place in oven and bake for 20 minutes or until golden brown. Serve immediately.

Fava Bean and Fennel Orzo with Lemon Dill Pesto & Feta

November 9th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

Juice and zest of 2 lemons
¼ cup olive oil
¼ cup fresh dill, chopped fine
1 cup fava beans, shelled, and skins removed
1 cup fennel, sliced paper-thin
Salt/pepper
1 cup orzo pasta cooked
¼ cup fresh goat feta, crumbled

PREPARATION

In a large mixing bowl, whisk together zest and juice of lemons, olive oil and fresh dill, add fennel and fava beans. Season with salt and pepper. Mix in cooked orzo pasta and then mix in crumbled feta cheese. Refrigerate for 30 minutes before eating.

Fava Bean Puree Costini with Mint and Pea Shoots

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 pounds fava beans
2 cloves garlic, chopped
2 tablespoons fresh mint, chopped
¼ cup extra virgin olive oil
2 tablespoons water
Juice of ½ lemon
Salt
Pea shoots, for garnish (optional)
Baguette, for serving

DIRECTIONS

Prepare a large bowl of ice water and set aside.

To prep and cook fava beans, pull on the stem of the pod and pull to open. If a pod doesn’t open easily, use a paring knife and slit the bean pod open, exposing the spongy insides and the beans. Remove the beans and discard the pods. In a pot of salted boiling water, blanch the beans for 2 minutes. Remove the beans with a slotted spoon and immediately plunge into prepared bowl of ice water. With your fingers, and helped with the tip of a paring knife is necessary, slip the outer skin off of each bean, revealing the inner bright green fava. Discard the outer skin.

In a blender, place fava beans, garlic, mint and olive oil and puree. While blender is running, stream in water until consistency is of hummus, or a spreadable puree. Add lemon juice and salt. Serve aside toasted bread garnished with pea shoots or as a dip.

Fava Bean Salad with Lemon, Mint and Pecorino Shavings

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For the salad

3 pounds fava beans
1 red onion, cut in half and sliced thin
3 cups arugula
3 tablespoons extra-virgin olive oil
Juice and zest of 1 lemon
Salt
Freshly ground pepper

For the pecorino lemon zest

¼ cup fresh mint
1 tablespoon lemon zest
¼ cup pecorino, freshly grated
1 tablespoon black pepper, cracked

DIRECTIONS

Prepare a large bowl of ice water and set aside.

To prep and cook fava beans, pull on the stem of the pod and pull to open. If a pod doesn’t open easily, use a paring knife and slit the bean pod open, exposing the spongy insides and the beans. Remove the beans and discard the pods. In a pot of salted boiling water, blanch the beans for 2 minutes. Remove the beans with a slotted spoon immediately plunge into prepared bowl of ice water. With your fingers, and helped with the tip of a paring knife is necessary, slip the outer skin off each bean, revealing the inner bright green fava. Discard the outer skin.

In a medium size bowl, combine fava beans, red onion, arugula and mint. In a separate small bowl combine lemon juice and zest and olive oil. Drizzle over salad, season with salt and pepper and toss to combine. Serve with pecorino lemon zest.

For the pecorino lemon zest

In a small mixing bowl combine the ingredients and mix well, adding more cracked black pepper and lemon zest according to preference.

Fennel and Herb Peppered Tuna Steaks

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 T fennel seeds
juice and zest of 1 lemon
2 T cracked black pepper
1 tsp salt
2 T chopped fine parsley
2 tuna steaks

PREPARATION

Mix all ingredients except tuna in a mortar and pestle until well mashed. You can also grind in grinder. Spread mixture on tuna steaks and let stand for about 10-15 minutes. Grill or sauté for a few minutes on each side or to desired consistency; 1-2 minutes for rare steaks and 4-5 for medium to medium well.

Fennel Orange Granola Bars

July 7th, 2011 § 0 comments § permalink

Makes 10 servings

Ingredients

Large egg
1 large egg white
¼ cup honey
2 tablespoons olive oil
1 tablespoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups toasted oats
½ cup quinoa
½ cup kasha
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 orange zested
1 tablespoon orange juice
1 tablespoon toasted fennel seeds
1 cup cooked and drained lentils, any color
Cooking spray

Directions

Preheat oven to 325°F. Line an 8-by-11-inch pan with parchment paper. Whisk egg, egg white, honey, oil, cinnamon, orange zest & juice, salt, spices and vanilla in a large bowl. Then stir in the rest of the ingredients. Spread in prepared pan and press. Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife. Can store out of the fridge in an airtight container for 1 week or in the fridge for 2 weeks.

Fennel, Orange & Mint Salad

January 2nd, 2011 § 0 comments § permalink

Served 6

INGREDIENTS

2 fennel bulbs with fennel fronds
3 navel oranges
½ red onion, sliced thin
¼ cup fresh mint, chopped
¼ cup kalamata olives, pitted and chopped fine
1 teaspoon honey
¼ cup extra virgin olive oil
Maldon salt
Freshly ground pepper

DIRECTIONS

To prepare the fennel, cut off the top stalks and reserve ¼ cup of the fennel fronds and chop (set aside). Next, trim the root end and then quarter lengthwise. Remove the core and thinly slice the fennel on a mandolin or with a sharp knife crosswise. Place fennel in a large bowl and set aside.

To prepare the orange segments, using a serrated knife, slice off both ends of each orange and then stand upright on a cutting board. Following the curve of the fruit, cut away the peel and white pith. Working over a small bowl (to reserve any juices), still using your serrated knife cut into each orange segment avoiding the white pith to create clean orange segments and place in bowl with fennel. From what is left of oranges, squeeze juice (about 2 to 3 tablespoons) into bowl and set aside.

In the same bowl with the fennel and oranges, add red onion, mint, kalamata olives and reserved chopped fennel fronds. In the bowl with the leftover orange juice, add honey and olive oil and whisk. Add to salad and season with salt and pepper and toss to combine. Serve immediately.

Fettuccini Nero Al Mar

August 6th, 2011 § 0 comments § permalink

Serves 4-6

This recipe is inspired by two experiences actually, my trip to the Lingurian coast and my many trips to Al di La in Brooklyn and my many Sepia Al Nero meals I have had right here in my own backyard. I often try to recreate Anna’s dishes and with an okay amount of success and this dish is no exception. I would like to think I learned a few tricks in Italy that can perhaps, maybe, almost compete with Anna’s version, which I have to admit is just about exactly the same as I found all along the coast of Italy!

Ingredients

Cuttlefish Ink Fettuccini, cooked (regular pasta dough) made with 1 tablespoon cuttlefish ink
*for whatever reason the sepia ink is said to drown out the taste of the salt in the past so add 1 teaspoon salt extra to the recipe using the ink
Olive oil
2 teaspoons fresh red chili’s (dried chili flakes can be substituted)
2 teaspoons lemon zest
2 cloves garlic
1 cup rock shrimp
1 cup cuttlefish pieces, chopped large
2 cups fresh tomatoes, chopped
1 teaspoon salt
1 tablespoon pesto
¼ cup fresh mint

Directions

In a large sauté pan heat the oil, chilies and lemon zest and sauté the garlic for a few minutes. Add the rock shrimp and cuttlefish pieces and sauté a few minutes. Add the tomatoes, salt and the pesto and stir. Cook for about 5-8 minutes and toss together with pasta and fresh mint.

Fig Compote

August 10th, 2011 § 0 comments § permalink

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Fish Foil with Veggies and Sun-dried Tomatoes

January 2nd, 2011 § 0 comments § permalink

Makes 4 servings

INGREDIENTS

1 small traditional eggplant or 4 Japanese eggplants, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves, chopped
Salt
Freshly ground black pepper
1 whole head of garlic
1 tablespoon Dijon mustard
3 tablespoons fresh tarragon, chopped
2 medium zucchini, sliced into disks
10 sundried tomatoes
4 (6-ounce) pieces of wild caught salmon or arctic char, deboned and skin removed
1 lemon

DIRECTIONS

Preheat oven to 400°F.

In a large bowl, combine eggplants with extra virgin olive oil, fresh thyme, and season with salt and pepper.

Spread eggplant in a single layer onto baking sheet. Cut heat of garlic in half (separating top from bottom of heat), and place garlic side down on same baking dish. Bake for 20 to 25 minutes or until eggplant is caramelized.

To prepare fish foil, lay out 4 sheets of foil on counter. In a small bowl, mix Dijon, tarragon, and a pinch of salt and pepper, and set aside. Layer the disks of zucchini and sun dried tomatoes (2 layers of each) about the surface area of the size of salmon or arctic char filet. Place fish on top of veggies and smear fish with Dijon mixture, and cover with 1 more later of zucchini and sundried tomatoes. Squeeze juice of lemon wedge over everything, and place used wedge right on top.

Close up individual foil packets, and place on a baking dish. Bake for 20 minutes while eggplant is still cooking.
This will give you a medium temperature on the fish. You can cook for another 5 to 10 if you prefer well done fish.

Once eggplant is cooked, remove from oven, and place eggplant and garlic cloves in a mixing bowl. Using a potato masher or fork, mash everything together. Once fish is finished, remove from foil, place on a plate with layers intact, and serve with mashed garlic eggplant.

Recipe Property of Robin Simpson.

Fish Tacos with Cilantro Crème Fraiche

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For Sauce

1 jalapeño, deseeded and chopped fine (set aside half for tacos)
½ cup crème fraiche
½ cup fresh cilantro leaves, chopped fine
Pinch of lime zest
Juice of 2 limes
Pinch of cumin
2 teaspoons salt

For Tacos

2 tablespoons canola oil
1 medium red onion, cut in half and sliced thin
½ jalapeño, reserved from sauce
1½ pounds halibut or snapper fillet (or other white flaky fish)
2 tablespoons fresh tomato salsa
1 teaspoon cumin
Juice of 1 lime
Salt
12 corn tortillas

PREPARATION

For the sauce, combine all the ingredients in a mixing bowl and whisk until blended and creamy. Set aside.

In a medium sauté pan over medium heat, add oil and cook onion and jalapeño, 3 to 5 minutes. Next, add fish and cook until almost done, 5 to 7 minutes. Then add salsa, cumin, lime juice; season with salt and cook until all liquid is gone and fish is cooked through.

Meanwhile, warm tortillas on gas burner (or in oven). Serve tacos with fish and sauce drizzled over.

Flan de Leche (Caramel Custard)

June 12th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup sugar
¼ cup water
4 eggs, beaten
1 can (14 ounces) sweetened condensed milk
1 cup of whole milk
1 fresh vanilla bean, cut open and scraped out
½ cup sugar

Directions

Preheat oven to 375°F. Grease 6-8 ramekins.

In a medium saucepan combine the sugar and water and bring to a moderately high heat until all sugar dissolves. Continuing to boil the sugar without stirring, allowing it to begin to turn a light honey brown, approximately 10 minutes. Remove from heat and place a spoonful or more of sugar on the bottom of each greased ramekin, swirling it and coating the bottom of the ramekin. Place the ramekins on a baking sheet with a rimmed edge. In the meantime in a large bowl combine the eggs, condensed milk, scraped vanilla and the sugar and mix until smooth. Pour the batter evenly between the ramekins. Pour a bit of water in the pan that the ramekins are placed in. Place in the pre heated oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Chill the flans well before removing from the ramekins. Run a knife around the edges and loosen the sides and invert onto a serving plate. Garnish with more caramel or fresh fruit.

Flowering Sage Croutons

October 13th, 2009 § 0 comments § permalink

To make the croutons take pieces of cut bread (crouton size) and place them in a mixing bowl. Toss bread with chopped flowering sage and flowers, olive oil, a little melted butter and salt and pepper. Bake until crispy. Serve over a basic white bean soup.

Flowering Thyme Citrus Vinaigrette

October 13th, 2009 § 0 comments § permalink

Mix ¼ cup of olive oil, the juices and zests of one lemon, one tangerine and one lime, one chopped shallot, ¼ cup chopped flowering thyme, and salt and pepper. Add one teaspoon of tahini paste if you want the dressing to be thick. Toss over a salad, grilled fish, shrimp, or roasted carrots.

Fluffy Herb Scrambled Eggs

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

3 eggs
¼ c chopped chives
¼ c chopped parsley
¼ c chopped tarragon
1 T olive oil
Salt/pepper
2 T water or milk

PREPARATION

In a mixing bowl, add eggs and water. Mix well. Add salt and pepper and herbs. Cook on a heated skillet either scrambling in pan or setting up in the pan.

Foaming Invigorating Ginger Basil Lime Bath

April 20th, 2011 § 0 comments § permalink

Ingredients

1 teaspoon freshly grated ginger
1 tablespoon lime zest
1 cup fresh basil leaves
½ cup shaves plain soap
1 tablespoon almond oil

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Fontina Chicken and Herb Mac & Cheese

December 19th, 2009 § 0 comments § permalink

Serves 4-6

INGREDIENTS

1 pound fusilli pasta
½ cup butter
¼ cup unbleached white flour
1 cup low fat milk
1 cup heavy whipping cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 cup sharp fontina cheese, grated
¼ cup fresh parsley, chopped
¼ cup fresh marjoram, chopped
¼ cup fresh thyme, chopped
½ cup fresh green onions, sliced thin
1½ cups chicken, shredded (buy a pre-roasted chicken from your grocer)

PREPARATION

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente.   In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add all the cheese and continue to whisk, melting all the cheese, about 6-8 minutes. Add the salt, pepper and cayenne. Stir well and take off heat. Add the herbs, chicken and green onions, stir well. Add the pasta to the melted cheese and herb mixture.

Fontina Prosciutto Panini with Caramelized Onions & Fig Compote on Dark Wheat

August 10th, 2011 § 0 comments § permalink

Ingredients

2 sliced of Dark Whole Wheat bread
1 tablespoon unsalted butter, softened
2 slices fontina cheese, sliced semi thick
2 slices prosciutto
2 tablespoons red caramelized onions (recipe follows)
1 tablespoon fig compote (recipe follows)

Directions

On the insides of the bread slices place on one side fontina cheese and on the other the fig compote, lay the prosciutto in-between and cook in a Panini press, making sure to butter the outsides of the bread for crispness. The bread should be brown and thin and crisp!

Caramelized Onions
Makes 1 cup

Ingredients

2 tablespoons butter
2 tablespoons onions, red or yellow, sliced in rounds and separated
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
2 tablespoons Madeira, port or sherry (optional)
Pinch of salt

Directions

In a large sauté pan heat the butter and the oil to a medium high heat. Add the onions and sauté until translucent and soft, stirring often, about 10 minutes. Turn heat down to medium and continue to sauté slowly stirring for another 10 minutes. Add the thyme and the parsley leaves and continue to sauté, they should be turning brown now and caramelizing. Make sure you scrape the bottom the pan and stir often. Add the Madeira, port or sherry and a little more butter. Sauté a few more minutes until well caramelized and brown.

Fig Compote

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

French Tomato Tarragon Dressing

November 8th, 2009 § 0 comments § permalink

Makes approx ¾ cup

INGREDIENTS

3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped tomatoes
½ cup extra virgin olive oil
2 Tablespoons of fresh tarragon, chopped
Salt/pepper

PREPARATION

In a medium bowl combine the vinegar, the mustard, and tomatoes and whisk together well, add the oil and whisk the dressing until it is emulsified. Stir in the t tarragon, and add salt and pepper to taste.

Serve over fresh steamed asparagus

Fresh Cilantro Radish Cabbage Salad

November 12th, 2009 § 0 comments § permalink

Makes approximately 2 cups

INGREDIENTS

1 cup mixed baby greens
1 cup red cabbage, shredded super fine
6 medium red radishes, sliced thin
½ cup fresh cilantro leaves

PREPARATION

Toss all ingredients together in a large bowl. Use as a topping for fajitas or toss with lime juice and enjoy as a salad.

Fresh Fruit with Coconut & Herbal Honey

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

½ cup fresh strawberries, sliced
½ cup fresh blackberries
1 red grapefruit, pitted and segmented
1 orange, pitted and segmented
½ cup toasted coconut, shavings
Herbal infused honey (recipe follows)

DIRECTIONS

Place all the fruit in a mixing bowl, and gently toss together with coconut shavings. Place in two serving bowls. Drizzle herbal infused honey on fresh fruit.

Herbal Infused Honey

INGREDIENTS

¼ cup honey
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 tablespoon lemon thyme, chopped

DIRECTIONS

In a saucepan on medium low, add honey and warm. Add mint, basil, and lemon thyme. Reduce temperature and allow honey to infuse for about 4-5 minutes on a low simmer. Take out herbs and discard them.

Fresh Ginger Infused Dark Rum

May 13th, 2011 § 0 comments § permalink

Makes 1 quart

Ingredients

1 cup fresh ginger, sliced thin (does not need to be peeled)
1 quart dark rum

Directions

In jar place the fresh ginger slices. Add the dark rum and let infuse for about 4 days. Remove the ginger and store in a dark place for up to 3 months.

Fresh Guacamole

November 30th, 2010 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

6-8 avocados, ripe and soft, but not mushy
½ cup fresh cilantro leaves, chopped fine
½ cup tomatoes, chopped fine
½ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
5-6 limes

PREPARATION

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth. Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Fresh Guacamole

November 12th, 2009 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

6-8 avocados, ripe and soft but not mushy
½ cup cilantro leaves
½ cup tomatoes, chopped fine
½ cup white onions, chopped fine
1 jalapeño
1 teaspoon cumin powder
Salt
5-6 limes

PREPARATION

In a large mixing bowl mash avocados one by one with a large fork until chunky and relatively smooth. Add cilantro, tomatoes, white onions, jalapeño and cumin. Continue to mash and mix all ingredients. Add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste, and add salt pinch by pinch until desired flavor. You should use approximately 3 teaspoons in total.

Fresh Herb Farro Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

1 cup farro
2 tablespoons butter, plus more for greasing pie dish
1 tablespoon olive oil
½ of a red onion, chopped finely
2 cloves garlic, chopped
¼ cup of each of the following fresh herbs: parsley, basil, and chives, chopped
½ cup Parmesan cheese, grated
3 cups ricotta cheese
2 eggs
1 teaspoon salt
½ teaspoon pepper
Freshly grated nutmeg
Parsley and basil leaves, for decorating tart

DIRECTIONS

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter.

In a large sauté pan over medium heat, add butter and oil. Cook red onion and garlic until translucent, about 3 to 5 minutes. Add fresh herbs, and remove from heat. Set aside.

In a separate bowl, mix parmesan, ricotta cheese, eggs, salt, pepper, and freshly grated nutmeg. Add onion herb mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange fresh herb leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature.

Fresh Herb Fennel Crusted Tuna, Scallops & Shrimp Seafood Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

Ingredients

Olive Oil
1 pound tuna roast (ask your butcher for uncut tuna steaks-you need 1 large piece)
1 pound medium or small scallops
1 pound peeled shrimp
Zest and juice of 3 lemons
¼ cup fennel seeds
¼ cup peppercorns
¼ cup coarse sea salt
1 teaspoon red chili flakes
½ cup fresh parsley, chopped
½ cup fresh oregano, chopped
½ cup fresh basil, chopped
3 cloves garlic, chopped fine
1 large red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
¾ cup Kalamata olives, pitted and halved
3 cups roma tomatoes, chopped
1½ cups white wine
Salt and pepper

Directions

Marinate tuna, scallops and shrimp with lemon juice for about 1 hour. Grind in a grinder or smash lemon zest, fennel seeds, cracked peppercorns, chili and course sea salt until a gritty spice mixture is created. Heat a thick-bottomed stew pan to high heat with a generous portion of olive oil. Rub tuna with spice mixture and brown tuna on all sides. Remove tuna and add garlic, onions and peppers to pan. Sauté until tender or about 3 minutes Add half of fresh herbs, shrimp and scallops. Sauté for just a few minutes. Add wine and stir while removing the bits that stuck to the pan. Reduce heat to low. Add tomatoes. Stir well and add tuna and kalamata olives. Simmer for about 1 hour, stirring occasionally and breaking up the tuna as it cooks. Add remainder of the fresh herbs and take of heat and let stand for five minutes before serving. If needed, a bit of water can be added but only if the tomatoes have not given off enough liquid in the middle of the cooking process.

Best served over Israeli couscous.

Fresh Herb Pappardelle with Peas, Fennel, Tomatoes and Sausage With Pecorino Herb Sprinkle

November 9th, 2009 § 0 comments § permalink

Serves 6

INGREDIENTS

1/2 cup fresh grated pecorino romano
zest of 2 lemons (juice reserved)
1/4 cup each basil, parsley, mint, tarragon, marjoram, chopped
Plus an additional 1 tablespoon of each for the sprinkle
extra-virgin olive oil
2 large garlic cloves, chopped
1 teaspoon fennel seeds
pinch of dried crushed red pepper
1 pound Italian sausages, casings removed
1 fennel bulb cleaned and trimmed and sliced fine
1/2 cup dry white wine
2 cups chopped tomatoes
1 cup shelled fresh peas
fresh herb pasta sheets cut into pappardelle
salt/pepper

PREPARATION

Mix pecorino, lemon zest and 1/4 fresh herbs together and set aside. Heat oil in large saucepan over medium heat. Add garlic, fennel seeds, and red pepper flakes, sauté for a few minutes. Add sausages; and break apart until crumbly. Sauté until brown, about 3-4minutes. Addfresh herbs and fennel and sauté a few more minutes. Add tomatoes and sauté another few minutes. Add wine; simmer 1 minute, scraping up browned bits. Add peas. Sauté until tomatoes soften, about 5 minutes, add lemon juice at the end and mix well. Season sauce with salt and pepper. Cook Fresh pappardelle in boiling water until desired consistency (about 3- 5 minutes) and serve with sauce over the top and sprinkle the cheese mixture on top.

Fresh Herb Pappardelle with Summer Beans, Tomatoes & Fresh Herbs

August 3rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

¼ cup each basil, parsley, mint, tarragon, marjoram, chopped
Plus an additional 1 tablespoon of each for the sprinkle
Olive oil
Pinch of dried crushed red pepper
2 large garlic cloves, chopped
2 cups fresh summer shelling beans, shelled and cooked until tender
1 small fennel bulb sliced thin
2 tablespoons fresh parsley, chopped (plus 1 tablespoon reserved for garnish)
2 tablespoons fresh basil, chopped (plus 1 tablespoon reserved for garnish)
2 tablespoons fresh mint, chopped
1 tablespoon fresh marjoram, chopped
½ cup dry white wine
2 cups tomatoes, chopped
2 tablespoons lemon juice
Fresh Herb Pasta sheets cut into pappardelle
Salt/pepper
Pecorino cheese for garnish

Directions

Mix pecorino, lemon zest and ¼ fresh herbs together and set aside. Heat oil in a large saucepan over medium heat. Add garlic, fennel seeds, and red pepper flakes, sauté for a few minutes. Add the shelled beans and cook for a few minutes. Add fresh herbs and fennel and sauté a few more minutes. Add tomatoes and cook another few minutes. Add wine; simmer 1 minute, scraping up any browned bits. Continue to cook until tomatoes soften, about 3-5 minutes, add lemon juice at the end and mix well. Season sauce with salt and pepper. Cook Fresh pappardelle in boiling water until desired consistency (about 3 minutes) and mix together with sauce and serve garnished with pecorino and fresh herbs.

Fresh Herb Pasta

November 19th, 2010 § 0 comments § permalink

Ingredients

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
½ cup (total) chopped fine, basil, parsley, tarragon, mint, marjoram, chives
1 teaspoon salt

Directions

To make dough in a processor:

Blend flour, egg, and salt in a food processor until mixture just begins to form a ball (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To make dough by hand:

Mound flour on a work surface, preferably wooden, and make a well in center. Add egg and salt. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Roll pasta:

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Fresh Herb Pasta

November 9th, 2009 § 2 comments § permalink

INGREDIENTS

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1/2 cup (total) chopped fine, basil, parsley, tarragon, mint, marjoram, chives
1 teaspoon salt
2 to 3 tablespoons water

PREPARATION

To make dough in a processor:
Blend flour, eggs, herbs and salt, and 2 tablespoons water in a food processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To make dough by hand:
Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, herbs salt, and 2 tablespoons water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Roll pasta:
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Fresh Herb Pasta with Morels and Rocolla

November 9th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

Fresh Herb Pasta Recipe(follow pasta maker instructions for linguini)
Olive oil
1 tablespoon butter
3 cloves garlic, chopped
9-12 morel mushrooms
1 cup fresh peas, shelled
Juice and zest of one lemon
¼ cup dry white wine
Salt/pepper
2 cups baby rocolla
Parmesan cheese

PREPARATION

Bring a large pot of salted water to a boil and cook pasta for approx 10 minutes, or until desired consistency. In a medium sauté pan heat olive oil and butter on medium high heat and sauté garlic for about 1-2 minutes, morel mushrooms and sauté another 2-3 minutes, add peas lemon zest white wine and lemon juice , and cook for another 4 minutes on medium low heat. To serve place a handful of rocolla leaves on a plate, add pasts and drizzles with mushroom pea mixture, serve wish shaved parmesan wedges.

Fresh Herb Yogurt Mustard

November 12th, 2009 § 0 comments § permalink

Makes 1½ cups

INGREDIENTS

1 cup basic whole grain mustard recipe or store bought whole grain mustard
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon cumin
Juice and zest of 1 lemon
¼ cup plain white yogurt
1 fresh red chili, chopped (optional for heat)

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. This is an excellent condiment on grilled meat sandwiches, chicken, steak, ground beef or lamb. Also excellent on grilled vegetables, zucchini, tomatoes and mushrooms.

Fresh Herbal Foot Soak

November 6th, 2009 § 0 comments § permalink

INGREDIENTS

1 large foot basin or bowl large enough for feet (plastic tub or bin works well too)
1 handful mint leaves
1 handful rosemary leaves
1 handful sage leaves
½ cup Epsom salts (or regular sea salt, the larger the granule the better)
¼ cup milk
Boiling hot water
(lavender oil optional)
(pumice stone optional)

PREPARATION

Throw the herbs in the foot basin/tub and add the salt, mix up well with your hands and then add the milk (milk loosens dead skin cells) & hot water ,enough to cover your feet but not overflow the tub you are using. Let the herbs and salt steep in the tub/basin for about 10 minutes while hot water cools. In about 10 minutes water should still be hot but not too hot and herbs should sufficiently steeped. Add lavender oil if desired for a soothing relaxing aroma. Place washed feet in the tub/basin and relax for about 15-20 minutes. Rub with pumice stone to remove hard calluses and sloughing layers of dead skin(Make sure you are sitting in a comfortable chair, the point is to be relaxed.)

Fresh Herbed Almonds

June 27th, 2011 § 1 comment § permalink

Serves 6

Ingredients

3 tablespoons olive oil
1 teaspoon chili pepper flakes
1 teaspoon lemon zest
2 cups whole blanched almonds
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon maldon salt

Directions

In a medium skillet heat oil on medium high heat. Add chili flakes and lemon zest and when hot add almonds and sauté for about 2 minutes, stirring constantly. Add fresh herbs and mix well cooking another 2 minutes. Add fresh herbs, sauté for one minute and take off heat. Sprinkle with maldon salt and serve!

Fresh Horseradish Tarragon Ketchup

November 12th, 2009 § 0 comments § permalink

Makes 1 ½ cups

INGREDIENTS

1 cups basic ketchup recipe or 1 cup store bought ketchup
1 tablespoon fresh horseradish, grated fine
¼ cup fresh tarragon, chopped fine
Zest and juice of 1 lemon
Fresh cracked pepper and sea salt to taste

PREPARATION

Whisk all ingredients together in a medium mixing bowl and chill. Serve with a big grilled steak and French fries or atop a big, juicy burger!

Fresh Mozzarella

March 29th, 2011 § 0 comments § permalink

Makes 1 pound of fresh mozzarella

Ingredients

1 pound cheese curds
4 quarts (16 cups) water
¼ cup salt

Directions

In a large saucepot over high heat, bring water to a boil. Meanwhile, cut cheese curds in small pieces and add into hot water. Melt slowly until it softens and then pull large mass of curds into small evenly sized balls by pulling and stretching the cheese. Next, drop in water and salt brine. Take out after 10 minutes and keep in water.

Fresh Mozzarella and Roasted Tomato Caprese Salad

March 29th, 2011 § 0 comments § permalink

Serves 4

Ingredients

For roasted tomatoes

8 plum tomatoes, cut in half and seeds removed
3 sprigs fresh thyme, leaves removed
2 cloves garlic, sliced thin
½ teaspoon sugar (optional)
¼ cup extra-virgin olive oil
Salt
Freshly ground pepper

For salad

1 pound fresh mozzarella, ¼-inch thick slices
Basil pesto, for drizzling
Maldon salt
Freshly ground pepper

Directions

For roasted tomatoes

Preheat oven to 200°F. In a large bowl, combine all ingredients and lay on a baking sheet with the tomatoes cut side down. Place in oven and roast for 2 to 3 hours or until tomatoes have reduced in size and there are dry to the touch. Remove from oven and peel the skins off the tomato. Use right away or store in an air-tight container.

For salad

Layer alternating slices of roasted tomatoes and mozzarella on a large, shallow platter. Drizzle the salad with basil pesto and season with salt and pepper, to taste.

Fresh Pineapple & Sage Granita

June 2nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pineapple, peeled , cored and cubed
1 cup sugar
¼ cup fresh sage, chopped

PREPARATION

Blend up all ingredients using a hand held food processor.  Pour into a low dish cover and freeze.  Scrape puree every 20 minutes while it freezes, this should create flaky crystals.  Freeze and scrape until desired consistency.

Fresh Star-Anise Strawberry Sauce

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

½ cup strawberries
¼ cup sugar
¼ cup water
1 star anise

Directions

In a medium saucepan combine the strawberries, sugar, water and the star anise and bring to a boil and cook for about 4-5 minutes or until thick and strawberries cooked down. Reduce heat and simmer for about 5 minutes and take of heat and let stand to cool before serving. (discard the star anise before serving.)

Fresh Strawberry Mint Ice Cream

November 2nd, 2009 § 0 comments § permalink

INGREDIENTS

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (with tops removed)
1 cup chopped mint plus ½ cup mint
strawberries and mint for garnish

PREPARATION

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.

Fresh Strawberry Mint Ice Cream with Chocolate Dipped Strawberries

April 20th, 2011 § 0 comments § permalink

Makes ½ gallon of ice cream

Ingredients

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (chopped, with tops removed)
1 cup chopped mint
Strawberries and mint for garnish
Chocolate, melted
Fresh strawberries, stems in tact

Directions

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.

Dip strawberries in melted chocolate and set in refrigerator to harden, serve with mint ice cream.

Fresh Thyme Galia Frozen Grape Salad

August 4th, 2010 § 0 comments § permalink

Makes 5 cups

Simple, yet truly decadent!

INGREDIENTS

1 galia melon, deseeded and cut into bite size cubes
2 cups frozen red grapes
¼ cup fresh thyme leaves
¼ cup lemon juice
1 teaspoon lemon zest
1 tablespoon honey
1 tablespoon citrus champagne vinegar
1 tablespoon almond oil
Pinch of salt
Cracked black pepper

PREPARATION

In a medium mixing bowl, place fruit and set aside.  In a small mixing bowl place thyme leaves, lemon zest and juice, honey, vinegar, almond oil, salt and pepper and whisk until all the honey has dissolved.  Pour over fruit mixture and fold gently.  Serve immediately!

Fresh Tomato or Pizza Sauce

October 13th, 2009 § 0 comments § permalink

Makes 3-4 Cups sauce tomato sauce and 2 cups pizza sauce.

Ingredients

6 medium tomatoes chopped
¼ c chopped garlic
¼ c chopped yellow onions
½ c red wine
1 tsp chili flakes
1 tsp dried oregano
2 T salt
1 T black pepper
1 c chopped fresh oregano
1 c chopped fresh basil
½ c chopped fresh oregano (extra for end)

Directions

Place all ingredients except ½ c oregano in a large pot and bring to a boil. Place on low simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until totaooly smooth and all ingredients are well blended. Skins are included in the sauce as the give a very rustic look and texture and provide a quick easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste, when finished add remaining fresh oregano. For pizza sauce boil sauce on a low boil uncovered for another 10-20 minutes or until desired thick texture, add remaining chopped oregano at end.

Fresh Tomato Salsa

November 30th, 2010 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

3 cups red cherry tomatoes, chopped fine
2 medium yellow tomatoes, chopped fine
½ cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup fresh cilantro leaves, chopped fine
1-2 jalapeño peppers, seeded and chopped fine
1 teaspoon cumin
Juice of 3-4 limes
Salt

PREPARATION

Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.

Fresh Tomato Salsa

November 12th, 2009 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

3 cups red cherry tomatoes, chopped fine
2 medium yellow tomatoes, chopped fine
1/2 cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup cilantro leaves
1-2 jalapeño peppers, chopped fine and deseeded
1 teaspoon cumin
Juice of 3-4 limes
Salt

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. Add salt to taste.

Fried Artichokes Jewish Style

May 4th, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

24 baby artichokes, trimmed
2 quarts vegetable oil for frying
Salt and Red Pepper flakes
Chopped Parsley
Grated parmesan (optional)
Lemon wedges

DIRECTIONS

Pour the oil in to a heavy pot and place over high heat. When the oil reaches 250 degrees, lower the heat.
Fry the artichokes in batches for 3-4 minutes until they soften, remove one and cool briefly, then see if the leaves will separate easily.
Drain the artichokes and cool. Gently spread the leaves from each artichoke to form a flower.
Raise the heat and bring the oil to 350°.
Fry the artichoke flowers in batches 2-3 minutes until golden and crisp. Drain and sprinkle with salt, chili flakes and parmesan if desired.
Serve the artichokes accompanied by lemon wedges.

Recipe Property of Peter Berley

Fried Chives

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

1/4 cup all purpose flour
1 teaspoon coarse sea salt plus extra for garnish
Pinch of white pepper
Zest of 1 lime, grated finely and dried
2 egg whites
1 cup olive oil
About a handful of fresh chives, cut 3 inches long

PREPARATION

Heat olive oil in a medium fry pan on medium high heat.Mix the flour, 1 teaspoon of salt, white pepper and lime zest in a medium mixing bowl until combined very well. Beat egg whites in a separate bowl. Dip the fresh herbs, one sprig at a time, in the egg white and then the flour making sure the egg white and the flour get all over the herbs. Drop the sprigs into the hot oil. Cook the herbs flipping them often until golden brown. Place on paper towels to catch oil and sprinkle with salt. Serve alongside sweet potato fries or over mashed potatoes.

Fried Egg Pesto Tomato Sandwich

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 eggs
¼ c pesto
¼ c parmesan cheese
2 sliced tomatoes
2 pieces of multigrain bread
Olive oil

PREPARATION

Fry eggs in oil and flip them over when done. Leave the yolk runny or solid as you prefer. Toast the bread slices and serve them with cheese and drizzled with pesto and tomato.

Fritto Misto of Ramps, Asparagus and Fiddleheads with Citrus Mint Aioli

April 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 cups canola oil
2 cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Zest of 1 lemon
Zest of 1 lime
½- 1 cup ice cold club soda, diluted with 2 tablespoons lemon juice
1 ½ to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and dried
Maldon salt, to season
Citrus Mint Aioli, to serve (recipe follows)

Directions

Place the oil in a 6- to 8-quart pot and heat it to 375ËšF.

In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, and baking powder. Add salt and citrus zest and mix well. Slowly add in water or club soda until the consistency is like a loose pancake batter.

Once the oil has come to temperature, working with a few pieces of the vegetables at a time, dip them into the batter, coating them well and letting the excess drip off, before adding to hot oil. Working in batches, place vegetables in oil, being careful not to overcrowd the pot and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with maldon salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the citrus mint aioli.

Citrus Mint Aioli

Makes approximately 1 cup

Ingredients

2 cloves garlic, chopped
1 teaspoon kosher salt
1 large egg
1 large egg yolk
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
Juice and zest of 1 lime
½ cup canola oil
½ cup extra virgin olive oil

Directions

Place garlic, salt, egg and egg yolk in a blender and blend until smooth. Add mint and combine. Slowly stream in half the oil and then add citrus juice and zest and then continue to add the rest of the oil until thick and emulsified. Adjust with salt, if needed. Serve with fritto misto.

Frozen Beet Orange Sherbet Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 6 sandwiches

Ingredients

2 medium red beets, trimmed peeled and sliced
1 navel orange
¼ cup sugar
¼ cup fresh tarragon leaves
Orange sherbet (recipe follows)

Directions

In a medium saucepan placed sliced beets, juice and zest of the orange, sugar and tarragon and heat to a low boil stirring gently. Cook beets for about 3-5 minutes until tender but still firm. Take off heat and strain. Place beet slices on a lined baking sheet and freeze. Place a few spoons of the orange sherbet on the beet sliced and gently push down forming an ice cream sandwich shape, cover with the reaming frozen beet slices and refreeze. Make sure to thaw a few minutes prior to serving.

Orange Sherbet

Makes 4 cups

Ingredients

1 cup fresh orange juice
2 tablespoons orange zest
1 tablespoon lemon juice
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk

Directions

In a blender blend up all ingredients until smooth. Process in an ice cream maker using the manufacturer’s directions.

Fruit, Herb & Nut Parfaits

May 23rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh mint leaves, chopped fine
¼ cup honey
1 teaspoon vanilla extract
Greek yogurt, plain or vanilla flavor
½ cup blackberries
½ cup strawberries, cut in half and hulled
¼ cup sliced almonds
2 tablespoons pumpkin seeds
1 tablespoon flax seeds

Directions

In a small saucepan combine the fresh herbs, honey and vanilla extract and simmer for about 5 minutes or until the honey is infused with the herbs flavor. Place the yogurt in a bowl or a glass and place some berries on top. Next sprinkle some almonds and pumpkin seeds and top with a few flax seeds. Drizzle the infused honey over the entire parfait while the honey is still warm, not hot.

Fume Y Flor (Mexico)

January 18th, 2011 § 0 comments § permalink

Sweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor.

Makes one drink

INGREDIENTS

1 ounce cilantro jalapeño infused tequila Blanco, recipe below
1 ounce mescal
1 ounce elderflower liquor
½ ounce hibiscus honey syrup, recipe below
½ ounce lime juice
½ ounce agaves syrup

DIRECTIONS

Shake in a shaker filled with ice and strain into a martini style glass and garnish with a dried hibiscus flower leaf.

Cilantro Jalapeño Infused Tequila

Makes 4 cups

INGREDIENTS

2 jalapeños, deseeded and sliced thin
½ cup cilantro leaves and stems
4 cups tequila Blanco

DIRECTIONS

Place all ingredients in a quart jar. Let stand about 4-6 days. Less days for less heat, 6 days for the hottest!

Hibiscus Honey Syrup

INGREDIENTS

½ cup water
½ cup honey
¼ cup dried hibiscus flowers

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Herb Oven Baked Fries

April 23rd, 2011 § 0 comments § permalink

Serves 15

INGREDIENTS

15 medium red, yellow and blue potatoes, cut into thin wedges
2 tablespoons olive oil
½ cup fresh chives, chopped fine
1 tablespoon coarse sea salt
Pinch of cracked pepper

DIRECTIONS

Preheat oven to 425°F.

Mix potatoes, olive oil, and chives in a big mixing bowl and sprinkle with salt and pepper.

Place on a cookie sheet and bake for 30 minutes or until soft, yet crisp.

Indian Fruit Punch

January 18th, 2011 § 0 comments § permalink

Makes about 2½ quarts

INGREDIENTS

2 cups fresh raspberry juice
2 cups fresh strawberry juice
2 cups fresh mango juice
2 cups fresh banana-mango or other banana fruit juice
1 cup fresh orange juice
2 tablespoons grenadine syrup
1 cup heavy cream

DIRECTIONS

Combine all of the ingredients in a large plastic pitcher with a lid and shake to combine. Chill and serve cold.

© Recipe Property of Suvir Saran

Lavender Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Pick Your Own Fruit Crisp

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

Crumble topping
1 stick butter, cut in small pieces
1 cup whole-wheat flour
3 teaspoons cinnamon
1 cup rolled oats
1 teaspoon nutmeg
½ cup brown sugar
chopped nuts/seeds, optional
½ tsp vanilla extract

PREPARATION

Preheat at 375ËšF.
Combine all ingredients for topping. Sprinkle fruit with sugar and place in ramekin, top with crumble. Bake for 15 minutes.

Pick Your Own Fruit Crisp

Solo Fish Dinner of Mackeral, Fennel Olive & Herbs with Lemony Spring Potatoes

June 23rd, 2011 § 0 comments § permalink

Serves 1-2

Ingredients

1 small whole mackerel, cleaned and deboned if possible
Salt/pepper
1 small fennel bulb, sliced thin
¼ cup calamata olives, pitted and sliced
1 lemon (half sliced and the other juiced)
Baby spring potatoes, cut in half
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
½ cup cherry tomatoes halved
Tin foil

Directions

Preheat over to 400°F. Season the mackerel with salt and pepper and place in the center of a 12×12 piece of tin foil. Place the fennel on top of the fish and a few sliced underneath, the same with the lemons. Place the potatoes on top and drizzle the lemon juice over the top of the potatoes. Sprinkle with the oregano, thyme and tomatoes and season again with salt and pepper. Fold the foil packet up like a package so that all sides are secure tightly and the cooking liquid cannot leak out. Place the packet on a baking sheet and place in the oven and bake for about 20 minutes. Remove from oven unwrap package and let steam out before serving.

Spicy Figs & Honey Sparkling Wine

January 4th, 2012 § 0 comments § permalink

Ingredients

1 ounce Spicy Bourbon Fig Honey (recipe follows)
Sparkling wine
Black Peppercorn Garnish

Directions

In a champagne glass place 1 ounce of the syrup and fill with sparkling wine. Garnish with freshly grated nutmeg dust and a dried fig.

Spicy Bourbon Figs Honey

Makes 2 cups

Ingredients

½ cup bourbon
½ cup dried figs, chopped
1 cinnamon stick
2 teaspoons black peppercorns, cracked
1 teaspoon freshly grated nutmeg
½ cup simple syrup
1 cup honey

Directions

In a mason jar or other container, combine bourbon, dried figs, cinnamon stick and black peppercorns and allow to infuse for about 1 week. After the concoction has infused combine all remaining ingredients as well as the infusion in a sauce pan and bring to a boil. Reduce heat and allow to simmer for about 8-10 minutes. Cool and strain.

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