Classic Italian Lentil Soup (Brown Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons extra virgin olive oil
1 Spanish onion, chopped small
2 small carrots, peeled and chopped small
2 celery, chopped small
2 tablespoons thyme
1 (15 ounce) can whole plum tomatoes
4 cups vegetable (onion based) broth
2 teaspoons salt
1 cup brown Italian lentils
2 fresh bay leaves
Parmigiano Reggiano cheese rind
Grated Parmigiano Reggiano, for garnish

DIRECTIONS

In a heavy bottomed Dutch oven, over medium heat, add olive oil. Add onions and cook until translucent, 7 minutes. Add carrots, celery and thyme and cook, stirring occasionally, 5 to 7 minutes more. Reduce heat to medium low and add tomatoes, cook until flavor becomes concentrated, stirring to makes sure tomatoes and vegetable don’t burn, 15 minutes. Next, add vegetable broth, salt, lentils, bay leaves and Parmigiano Reggiano rind. Increase heat to medium high and bring to a boil and then reduce to a simmer and cook until lentils are tender. Remove cheese rind and serve garnished with more cheese.

Herbal Lemony Iced Tea (Italian Style with Prosecco)

August 6th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 cup basil leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco

Directions

In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat cool and blend, strain. Add the lemon zest and juice and refrigerate for at least 2 hours. Mix with a bottle or two of prosecco.

Indian Rose Milk

January 18th, 2011 § 0 comments § permalink

Serves 6 to 8

INGREDIENTS

1 pound unsprayed or pesticide-free, fragrant and dried rose petals, washed and drained
4 cups water
2 cups sugar, or to taste
½ cup rose water
4 cups chilled whole milk

DIRECTIONS

Combine the rose petals and the water in a large pot. Bring to a boil, and cook until the water is reduced by about one-half. Strain the infused water, and return it to the pot. Add the sugar, and return to a boil, stirring every now and then. Reduce the heat, and simmer for 2 minutes. Remove from heat, and let cool. Add the rose water and milk to the cooled liquid. Serve chilled.

© Recipe Property of Suvir Saran

Indian Spiced Watermelon Rind Chutney

August 4th, 2010 § 0 comments § permalink

Makes 5 cups

An excellent chutney for meats and fish and perfect for a BBQ!

INGREDIENTS

3 cups watermelon rind, cut in 1 inch cubes
1 ½ cups water
1 ½ cup apple cider vinegar
1 cup brown sugar
1 cup sugar in the raw
¼ cup ginger, peeled and minced fine
1 tablespoon garlic, peeled and minced fine
2 tablespoons lime zest
Juice of 2 limes
2 tablespoons fresh thyme
2 tablespoons finely chopped green chili (include seeds for spicier version)
1 tablespoon cracked white peppers corns
1 tablespoon cumin
1 teaspoon curry powder
1 tablespoon salt

PREPARATION

Place all ingredients in a heavy bottom sauce pan on medium high heat and bring to a boil until all sugar has dissolved.  Reduce heat to low and simmer uncovered, stirring occasionally, until the watermelon rind is tender and translucent in color, and the liquid is syrupy, approximately 45 to 60 minutes.  Take of the heat and allow to cool to room temperature.  Chill chutney in a covered container for about 1 to 2 days.

Indian Style Tart

December 16th, 2011 § 0 comments § permalink

Serves 6-8

Tart Dough

Ingredients

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Tart Filling

Ingredients

3 onions, thinly sliced
1 tablespoon canola oil
1 tablespoon butter
1 Thai chili
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
¼ teaspoon cayenne pepper
¼ teaspoon of cardamom
Pinch of nutmeg
Pinch of clove
1 cup Ricotta cheese
1 egg
Kosher salt to taste
Freshly ground black pepper

Directions

Preheat oven to 350°F.
In large sauté pan heat oil, add onions, thai chili and salt over a medium-low heat till golden brown. About 25 minutes.
Add ginger and garlic. Season with cardamom, cayenne, clove and nutmeg.
In a bowl mix ricotta cheese, egg, salt and pepper.

©Recipe by Palak Patel

Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

Prep Time : 20 minutes
Cook Time 1 hour (very little if any attention during this time)
Wine Pair: Red

INGREDIENTS

Olive oil
6 cloves garlic, chopped coarsely
1 medium yellow onion, chopped fine
3 bell peppers (1 yellow, 1 red, 1 orange), chopped medium
3 medium zucchini, chopped medium
1 medium fennel bulb, sliced thinly
1 medium to small eggplant, cut into 1 inch cubes
1 medium carrot, chopped small
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
4-5 medium sized tomatoes, chopped medium
¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of red wine (the wine you choose for the pairing)
Parmesan cheese, shaved for garnish

PREPARATION

In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent. Add the bell peppers, and sauté another minute or two. Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes. Add the remaining herbs and take off heat and let stand for 10 minutes. Serve over polenta, pasta or just as vegetable stew!

Israeli Herbal Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

1 black tea bag
¼ cup fresh sage leaves
¼ cup fresh lemon thyme leaves
¼ cup fresh mint leaves
½ lemon sliced
3 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place the tea bag, fresh mint, sage and lemon thyme and sliced lemons. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Israeli Iced Tea (lemon, thyme, sage, mint, black tea)

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

2 bags English black tea
2 sprigs sage leaves
Handful of lemon thyme leaves
Handful of mint leaves
1 lemon sliced
½ cup honey

PREPARATION

Combine tea bags, herbs, honey and lemon in a large pitcher. Boil 3 cups of water and pour over other ingredients. Stir well until the honey dissolves. Let steep for about 30 minutes or until cool. Add remaining water. Remove herb leaves, tea bags and lemon slices. Refrigerate and enjoy! Add more sugar or honey according to your preference.

Italian Antipasti Plate

July 5th, 2011 § 0 comments § permalink

Serves 10

Ingredients

2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup black brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread

Directions

Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

Italian Fig Soda

August 3rd, 2011 § 0 comments § permalink

Ingredients

5 ripe black figs, ripe, sweet and quartered
½ cup turbinado sugar
1 cup water
Soda water
Ice

Directions

Place water, sugar and figs in a medium saucepan over high heat. Bring to a boil. Reduce heat and simmer for a few more minutes. Take off heat and allow to cool. Blend the mixture in a blender and strain through a fine mesh strainer. Bottle and refrigerate.
*To assemble the sodas place 1-2 ounces of the fig puree in a 10 ounce glass filled with ice, fill with soda and stir.

Italian Wedding Soup with Spring Greens

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For chicken pesto meatballs

1 pound ground chicken
1 cups fresh basil, chopped fine
¼ cup fresh parsley, chopped fien
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fien
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
1 cup Ditalini pasta, or other small-shaped pasta
3 cups baby spinach
Salt
Freshly ground pepper

Directions

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Roll about a tablespoon of mixture at a time into 1-inch balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery, fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook until vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve.

Italian Wedding Soup with Spring Greens and Italian Herb Gremolata

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For chicken pesto meatballs

1 pound ground chicken
1 cup fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows

DIRECTIONS

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.

Italian Herb Gremolata

Makes approximately ½ cup

INGREDIENTS

¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest

Spicy Indonesian Chicken Satay with Peanut Sauce & Spicy Sambal

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1½ pounds of chicken breast, cut into strips and pounded thin
Wooden skewers, pre-soaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
½ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
¼ cup fresh cilantro, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
¼ cup coconut milk
1 tablespoon sambal
Peanut Sauce (recipe follows)
Spicy Sambal (recipe follows)

Directions

Mix the ginger, garlic, onion, herbs, limes juice and zest, coconut milk and sambal together in a bowl until well combined. Place the meat in the marinade overnight or for at least an hour. Thread the meat on the skewer into a long thin meat stick. Grill until crispy on the outside and tender on the inside or about 2-3 minutes per side. Brushing with the marinade as desired. Serve with Peanut Sauce & Spicy Sambal.

Peanut Sauce

Makes 1½ cup

Ingredients

¾ cups creamy peanut butter
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
Zest of 1 lime
Juice of 2 limes
¼ cup tamari
2 tablespoons brown sugar
1-2 tablespoons spicy sambal (chili paste)
¼ cup very hot water

Directions

Whisk together all ingredients until smooth and creamy adjust spiciness by adding more sambal. Adjust saltiness by adding more tamari.

Spicy Sambal

Makes 1½ cups

Ingredients

Grapeseed oil or vegetable oil
6 red chilies, chopped fine
8 cloves of garlic, chopped fine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
1 cup tomatoes, chopped
Zest of 1 lime
Juice of 1 lime
¼ cup rice wine vinegar
3 tablespoons sugar
1 teaspoon salt

Directions

In a sauté pan heat oil to a medium high heat. Sauté chillies, garlic, ginger and lemongrass bulb until all items are tender for about 5 minutes. Add tomatoes, lime zest and juice and continue to cook a minute or two. Transfer mixture to a blender and add vinegar, sugar and salt and blend until a smooth but chunky paste is formed. Season to taste with extra salt.

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