Caramelized Onion Tart Bites

February 3rd, 2011 § 0 comments § permalink

Makes 24 small tarts

INGREDIENTS

1 savory pie dough recipe
2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper

DIRECTIONS

Preheat oven to 375°F.

Roll out pie to 18” thickness and with a four-inch (diameter) cup, glass, or cookie cutter, cut out 9 circles per piece of dough. Place one dough circle in each of the muffin spaces, and press to mold it to the inside. Prebake pie dough, 10 minutes. Remove from oven, and set aside.

Meanwhile, in a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper.

Spoon mixture into tart bites, and bake in oven for 10 minutes or until golden brown. Serve warm.

Caramelized Onions & Date Flat Bread Pizza

December 15th, 2011 § 0 comments § permalink

Take some premade flat bread and brush it with olive oil. Place a bunch of caramelized red onions on top and Medjool dates (chopped fine). Sprinkle the top with parmesan cheese and a little fresh rosemary and salt and bake until golden brown and crispy!

Crispy Okra Salad (Kararee Bhindi)

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

Canola oil
1-pound okra, stemmed and thinly sliced lengthwise
½ small red onion, thinly sliced
1 medium or 2 small tomatoes, cored, seeded, and thinly sliced
¼ cup chopped fresh cilantro leaves
Juice of ½ lemon
1 teaspoon kosher salt
1½ teaspoons chaat masala

DIRECTIONS

Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add a third of the okra, and fry until browned and crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate, and repeat with the remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.

In a large bowl, toss the okra with the onion, tomato, cilantro, lemon juice, salt, and chaat masala. Taste for seasoning, and serve immediately.

© Recipe Property of Suvir Saran

Empanadas de Pulpo (Octopus Pie Pocket)

November 22nd, 2010 § 0 comments § permalink

Makes 10-12 Empanadas

In Spain, canned and jarred octopus is a luxury. To use it in empanadas is a delicious way to enjoy the delicacies of the Valencian waters, even from afar. Empanada dough is slightly sweet and thick in texture and does a brilliant job of absorbing the sauces form the inside without becoming soaked.

INGREDIENTS

For the empanada dough

4 cups all-purpose flour
2 teaspoons salt
3 tablespoons sugar
12 tablespoons butter, cold and cut into pieces
2 egg yolks
¾ cup water (ice cold)

For the empanada filling

2 cloves garlic, chopped
2 cans of pulpo (in oil), chopped
3 medium plum or Roma tomatoes, chopped
1 teaspoon Spanish smoked paprika
3 tablespoons fresh parsley leaves, chopped
Salt and pepper
Butter or oil
Flake sea salt

PREPARATION

In a large bowl, mix the flour, salt, and sugar. Cut in the butter using a pastry cutter until the mixture is crumbly with crumbles about the size of peas. In a separate bowl, whisk egg yolks and water. Add the liquid a little bit at a time to the flour-butter mixture, mix it up with your hands or a wooden spoon until a smooth dough forms, a few more tablespoons of ice cold water may be needed. Form the dough into a flat disc shape about the size of a small salad plate. Cover with plastic wrap, and refrigerate for about 2 hours.

Pre-heat oven to 400°F.

In the meantime, mix all the ingredients for the filling in a bowl, season with salt and pepper, and set aside. Divide the dough in half, and roll out on a lightly floured surface with a lightly floured rolling pin. Roll into a large rectangular shape. Cut the dough into 4 5-inch squares. Place a dollop of the filling in the center of each square. Fold over the dough around the filling, and moisten borders with wet inger tips. Roll the edges of the border from one side of the empanada to the other in a crescent, making sure just to roll the very outer edge of the border. Place each empanada on a greased baking sheet. Poke one or two holes, using the tip of a knife, in each empanada to aerate them. Sprinkle with flake sea salt.

Bake empanadas for about 15 minutes, take out of the oven, and brush with a little olive oil or butter. Bake again for another 10 minutes or until golden brown.

Herbacious Olives

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup olive oil
Zest and juice of 2 lemons
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
½ tablespoon mustard seeds
½ tablespoon fennel seeds
1 teaspoon red pepper flakes
4 cups of mixed olives

PREPARATION

Place all ingredients, except olives, in small saucepan over medium-low heat, until warmed through and herbs and spice flavors have been infused. Pour over olives and, let cool.

Herbacious Olives

Octopus and Potato Soup

October 23rd, 2009 § 0 comments § permalink

INGREDIENTS

2 to 3 pounds of octopus
½ cup of olive oil
2 pounds of chopped waxy potatoes
1 tablespoon of chopped garlic
½ cup of fresh parsley leaves
½ cup of white wine
salt and pepper

PREPARATION

Cut two to three pounds of octopus into large pieces and cook for about an hour in a large skillet or Dutch oven with ¼ cup of olive oil, salt and pepper. Add about two pounds of chopped waxy potatoes, another ¼ cup of olive oil and cook for another forty-five minutes until both the potatoes and octopus are tender. Stir in one tablespoon of chopped garlic, ½ cup of fresh parsley leaves, and ½ cup of white wine and cook for another fifteen minutes until flavors are blended. Salt to taste.

Olive Oil Roasted Root Vegetables with Rosemary

January 14th, 2011 § 1 comment § permalink

Serves 4 to 6

INGREDIENTS

1½ pounds carrots
2 medium turnips (about ½ pound)
2 medium parsnips (about ½ pound)
2 medium red onions (about ½ pound)
2½ tablespoons extra-virgin olive oil or unsalted butter
1 teaspoon organic brown sugar
½ teaspoon sea salt
8 cloves garlic, peeled but left whole
1 tablespoon balsamic vinegar plus additional to taste
Freshly milled black pepper to taste
2 tablespoons finely chopped fresh parsley

DIRECTIONS

Position a rack on the middle shelf of the oven and preheat to 450°F.

Peel the carrots, turnips and parsnips and cut them into large chunks.

Peel the onions but leaves the roots intact. Cut each onion in half from root to stem then cut each half into 3 wedges. The roots will keep the wedges from falling apart.

In a large bowl, toss the vegetables with the oil, sugar and salt.

Spread the vegetables in a large roasting pan and roast for 30 minutes, stirring halfway through for even browning.

Stir the garlic cloves into the vegetables and roast for another 30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even browning.

Season the vegetables with balsamic vinegar and black pepper to taste. Sprinkle with chopped parsley and serve.

© Recipe Property of Peter Berley

Orange Basil Beet Carpaccio

October 20th, 2009 § 0 comments § permalink

Makes 4 servings.

INGREDIENTS

6 Medium beets, trimmed
½ cup crumbled goat cheese
2 tablespoons minced shallots
1/3 cup champagne vinegar
1/3 cup chopped fresh basil
1/4 cup walnut oil or almond oil
2 cups of mashe salad or mixed baby greens
juice of 1 medium orange
Pinch of sugar, salt and fresh cracked pepper
1 tsp orange zest
½ cup chopped walnuts (caramelized or raw)

PREPARATION

Preheat oven to 350°F. Place beets in aluminum foil sprinkle salt and a drizzle of olive oil and wrap tightly. Bake until beets are tender when pierced with fork, about 40 minutes. Cool. Peel beets. Can be prepared ahead by up to a day if so place in refrigerator in plastic bag or covered Tupperware.
Slice beets very thin, you can use a knife, mandolin or cheese slicer. Lie flat on a large serving plate overlapping a bit. Mix shallots, basil, vinegar, oil, juice of orange, orange zest, salt, sugar and pepper, pour mixture over beets and let stand to marinate in the refrigerator for about 30 minutes. Place mashe or baby greens, and then the goat cheese and walnuts. < /p>

Orange Beet Salad with Orange Tarragon Crème Fraiche

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

3 to 4 medium sized peeled beets
2 oranges, juiced
½ cup of crème fraiche
¼ cup of chopped fresh tarragon
salt and pepper

PREPARATION

Roast three to four medium sized peeled beets with the juice of an orange, salt, pepper and olive oil. Thinly slice the beets and place them flat on a serving plate. Mix the juice and zest of another orange with ½ cup of crème fraiche and ¼ cup of chopped fresh tarragon, salt and pepper. Drizzle over beets and serve.

Orange Cinnamon Fennel Cava

January 4th, 2012 § 0 comments § permalink

Ingredients

1 ounce orange juice
1 ounce fennel seed syrup (recipe follows)
Cava
Cinnamon dusting

Directions

Place one ounce of the orange juice and one ounce of the fennel seed syrup in a champagne glass and fill with cava. Garnish with a dusting of freshly grated cinnamon.

Fennel Seed Syrup

Makes 2 cups of syrup

Ingredients

¾ cup sugar
1½ cups water
¼ cup orange juice
1 tablespoon orange zest
1 tablespoon fennel seed, crushed

Directions

Place all the ingredients in a saucepan and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer for about 5 minutes. Cool and strain.

Orange Cinnamon Fennel Soda

January 4th, 2012 § 0 comments § permalink

In a glass filled with ice mix 1 ounce of fennel seed syrup with 2 ounces fresh orange juice and fill with seltzer and stir!

Fennel Seed Syrup

Makes 2 cups of syrup

Ingredients

¾ cup sugar
1½ cups water
¼ cup orange juice
1 tablespoon orange zest
1 tablespoon fennel seed, crushed

Directions

Place all the ingredients in a saucepan and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer for about 5 minutes. Cool and strain.

Orange Citrus Basil Mousse

December 14th, 2009 § 0 comments § permalink

PREPARATION

This is an orange citrus basil mousse served over lemon cake. Use heavy cream mousse recipe but add ½ cup fresh basil chopped, ¼ cup lime, Clementine, and orange juice and 1 teaspoon lime zest.

Orange Date Chmpagne Cocktail

December 15th, 2011 § 0 comments § permalink

Don’t worry I would never leave you without options for drinking your dates! This one is not the prettiest drink but is quite deliciously sweet and special! First make some date & honey puree, chopped dates boiled with some honey and pureed into a puree. Place about 1 ounce of date puree in a high ball glass filled with ice, and 2 ounces of high end orange liquor, add about 2 ounces of gin stir and fill the glass with champagne. Garnish with a zest of an orange!

Orange Fennel Rocolla Salad

October 20th, 2009 § 0 comments § permalink

Makes 4 Servings

INGREDIENTS

3 cups washed rocolla
3 large cut and peeled and segmented oranges
½ c sliced red onion
1 c sliced thin fennel
Juice of 1 lemon
Juice of 1 orange
1 shot shallot
¼ c almond oil
Salt and pepper

PREPARATION

Toss rocolla fennel, red onion and oranges in a large salad bowl. Mix together separately the juice of the lemon and oranges shallot, salt and peppers and the almond oil. Toss together with salad.

Orange Ginger Chocolate Truffles

February 2nd, 2011 § 0 comments § permalink

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
2 teaspoons orange zest
1 teaspoon fresh ginger, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the cream, vanilla, orange zest, and ginger to a simmer, take about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate and let sit for about 1 minute. Stir until smooth, and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in the refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

Orange Halva Ice Cream with Ros Al Hanout Brown Sugar Sauce

March 13th, 2012 § 0 comments § permalink

Makes 4 cups

Ingredients

2 cups whole milk
Zest of 2 oranges
¼ cup fresh orange juice
½ cup sugar
4 egg yolks
1½ cup tahini
Cup heavy cream
Salt

Directions

In a medium sauce pan combine milk, orange zest, orange juice and sugar and bring to a boil, reduce heat and let simmer for about 5 minutes allowing zest to infuse. Bring the heat to medium again, whisk in sugar and egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in tahini and heavy cream until combined. Chill the mixture for a few hours in the refrigerator and often follow the instructions for your ice cream maker.

Orange Lavender Flower Syrup

April 9th, 2012 § 0 comments § permalink

Ingredients

½ cup honey
1 cup water
¼ cup turbinado sugar
1 tablespoon lavender flowers
1 tablespoon orange zest
1 teaspoon fresh rosemary leaves, chopped

Directions

In a small sauce pan, whisk the honey, water, sugar and herbs together while bringing to a boil. Reduce heat and allow to simmer for 5 minutes, take off heat and allow to cool.

Orange Shallot Poppy Seed Butter

April 9th, 2012 § 0 comments § permalink

Makes 2 cups butter

Ingredients

1½ sticks butter
1 medium shallot, chopped fine
1 tablespoon orange zest
12 tablespoons orange juice
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

Heat all the ingredients in a small sauce pan and stir. Refrigerate until the mixture hardens.
In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

Orange Sherbet

May 27th, 2011 § 0 comments § permalink

orange sherbert

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.

Orange Thyme Cranberry Sauce

November 15th, 2011 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups fresh cranberries
1 cup light brown sugar or turbinado sugar
Zest of 1 orange
Juice of one orange
½ cup fresh thyme leaves
1 cinnamon stick
½ cup water

Directions

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until  completely smooth.

Orange Zest-Ginger Butter

May 7th, 2011 § 0 comments § permalink

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons fresh ginger, grated
1 tablespoon light brown sugar

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Orange, Cranberry & Pecan Muffins

December 8th, 2011 § 0 comments § permalink

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup coarsely chopped fresh or frozen cranberries
1/2 cup chopped pecans  (optional)
1 tablespoon orange zest

Topping:

2 tablespoons sugar
1/8 teaspoon ground nutmeg

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in orange zest, cranberries and pecans. Fill greased or paper lined muffin cups two thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400°F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Recipe Property of Shawona Jones.

Orange, Ginger, Mint Honey Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

¼ cup fresh mint leaves
1 tablespoon dried orange peel (optional)
2 slices fresh orange slices
1 slice fresh or dried ginger
3 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place fresh mint leaves, ginger and orange peel and sliced oranges. 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!

Oranges in Marsala Wine

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 cup fresh orange juice, from preparing oranges
½ cup Marsala wine
4 tablespoons sugar
Zest from 1 orange
8 seedless oranges, sectioned

DIRECTIONS

Combine orange juice, Marsala, sugar, orange zest and in a saucepan and simmer 10 minutes over medium heat. Cool and combine with orange sections, chill until ready to serve.

© Recipe Property of Peter Berley

Orzo Marjoram Pasta Salad

October 11th, 2010 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

2 cups cherry tomatoes, halved
2 cups cooked orzo pasta
½ cup chopped calamata olives
½ cup chopped green onions
½ cup chopped fresh marjoram
1 teaspoon lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt and pepper
½ cup crumbled feta cheese

PREPARATION

Mix together all ingredients except cheese and let stand for at least 30 minutes.
Just before serving, add cheese and mix gently.

Orzo Marjoram Pasta Salad

Orzo Salad Stuffed Tomatoes

October 12th, 2009 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

6 large vine tomatoes-hollowed out
1 c cooked orzo pasta
¼  c chopped calamata olives
¼  c chopped green onions
¼  c chopped marjoram
¼ c lemon juice and 1 tsp zet
¼ olive oil
 ¼ c crumbled feta cheese
Salt and pepper

PREPARATION

Mix together all ingredients except cheese and let stand before eating at least ½ hour.   Stuff tomatoes with salad and sprinkle cheese over the top.

Oven Dried Tomatoes

October 12th, 2009 § 0 comments § permalink

Makes 1-2 cups.

INGREDIENTS

6 medium tomatoes sliced thick
¼ c finely chopped garlic
¼ c finaly chopped basil
¼ c finely chopped oregano
1 T salt
Olive oil

PREPARATION

Preheat oven to 225 F.  Place sliced tomatoes on a baking sheet.  Sprinkle with chopped garlic, salt and fresh herbs evenly and then drizzle a tiny bit of olive oil on them.  Place them in the oven and let cook for about 12 hours or until dried to your choice.  Excellent to do overnight.

Store in the refrigerator for about a week in a ziplock bag.

Spring Herbal Osso Bucco & Herbed Gremolata

May 25th, 2011 § 0 comments § permalink

Serves 4-6

This lovely & lively dish is perfect for a chilly spring day, perfectly fresh yet warming with loads of fresh herbs and spring vegetables.

Ingredients

4-6 cross-cut veal shanks (osso bucco tied with kitchen string)
½ cup all-purpose flour
1 tablespoon fresh mint, chopped fine
¼ cup olive oil
3 cloves garlic, chopped fine
1 tablespoon lemon zest
2 sprigs onions, whites and green parts, chopped fine
1 medium carrot, chopped fine
1 small fennel bulb, cut in half and sliced thin
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne pepper
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh chives, chopped fine
1 cup dry white wine
1 cup chicken or onion broth
3 plum tomatoes, chopped medium
1 cup fresh peas
Herbed Germolata (recipe follows)

Directions

Tie the veal shanks up with the kitchen twine so that the shanks stay together. In a small mixing bowl mix the flour and mint and season with salt. Dredge the osso buco in the flour until they are all coated. In a large dutch oven or le creuset bring the oil to a medium high heat. Brown the osso buco on all side or about 2 minutes on each. Take out of the pan and set aside. Sauté the garlic, onions and lemon zest for a few minutes or until translucent. Add the carrots and the fennel and sauté a few more minutes. Season with salt, pepper and cayenne and add the herbs. Mix well and continue to sauté a few more minutes. Season with salt, pepper and cayenne and add the herbs. Mix well and continue to sauté. Add the wine and stir well removing any bits stuck to the bottom of the pan. Add the chicken stock and the tomatoes and stir well. Add the veal shanks to the pot and cover with the vegetables and juice. Turn the burner to low and cook for about 30 minutes. Add the peas and cook another 5 minutes. Take off heat and serve on its own, with pasta, polenta or rice and topped with the herbed gremolata.

Herbed Gremolata

Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, 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
1 teaspoon maldon salt
½ teaspoon red chili flakes

Directions

In a small mixing bowl combine all ingredients and mix well.

Tarta de Naranja (Orange Tart)

November 22nd, 2010 § 0 comments § permalink

Makes 15 Tarts

This sweet, simple tart highlights the region’s most prized fruit- oranges! Just a taste of these delicate tarts will make you feel like a Valencian!

INGREDIENTS

1 package frozen puff pastry
½ cup water
1 cup light brown sugar
6 large Valencia oranges, sliced round with rinds removed
1 vanilla bean, split open
2 tablespoons honey
2 tablespoons heavy cream
2 tablespoons orange marmalade
Flake sea salt

PREPARATION

Pre-heat oven to 375° F.

Place puff pastry on a greased baking sheet, and poke holes throughout to aerate. In a medium sauce pan, add water and sugar, and stir. Add oranges and vanilla bean, and bring to a boil. Turn heat down to simmer. Simmer for about 10-15 minutes or until liquid reduces by about one third. In another sauce pan, mix honey, cream, and marmalade. Heat enough to warm, and mix until smooth. Strain the oranges from sugar syrup. (An aside: reserve liquid for another purpose, for example, a sweetener for tea!) Arrange oranges on the puff pastry all over. Glaze the pastry with the honey crème marmalade mixture. Sprinkle with a little bit of flake sea salt. Place in the oven, and bake for about 15 minutes or until golden brown.

Cut into 3 4-inch squares, and serve.

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