Grilled White Eggplant with Peanut Sauce and Cilantro Red Pepper Relish

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 small white eggplants (about 1 pound each) cut into ½ inch thick slices the long way
Sesame oil
2 cloves garlic, chopped fine
1 shallot, chopped fine
2 red chilis, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon peanut butter
2 tablespoons tamari
2 tablespoons yuzi rice vinegar
Juice of 1 lime
Cilantro Red Pepper Relish (recipe follows)

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. In a small bowl whisk together the garlic, shallot, chilies, 1 tablespoon sesame oil, zest, peanut butter, tamari, vinegar and lice juice. Pour the mixture over the eggplant and flip brushing it all over the eggplant. Grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Serve with Cilantro Pepper Relish.

Cilantro Red Pepper Relish

Makes 2 cups

Ingredients

3 red bell peppers, deseeded and chopped small
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
1 teaspoon lemongrass bulb, chopped fine
1 teaspoon lime zest
2 teaspoon red chili, chopped
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh thai basil, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon yuzu rice vinegar
1 tablespoon honey
1 teaspoon salt

Directions

Mix together all ingredients in a small bowl and let stand for about 10 minutes before serving.

Mexican Spiced Walnut and Tomato Salsa with Collard Green Wrap

July 5th, 2011 § 0 comments § permalink

Serves 3-4

Walnut meat

Ingredients

1½ cups raw walnuts (soaked and dehydrated)
1½ teaspoons ground cumin
¾ teaspoon ground coriander
2 tablespoon nama shoyu
¼ of dried chipotle, soaked
1 teaspoon garlic powder
½ jalapeño, seeded and finely diced
1 green onion, sliced in very thin slices
½ cup sun dried tomatoes in oil, finely chopped
2-4 small collard green leaves
1 cup shredded romaine lettuce
Tomato salsa

Directions

Take the walnuts, grind them in the food processor.
Put the ground walnuts in a bowl, add cumin and coriander and mix well.
Add nama shoyu and mix well.
Spread approximately 13 cup of the walnut mixture along the center stem of each collard green leaf, add a layer of shredded lettuce and some salsa and roll.

Fresh Tomato Salsa

Ingredients

2 cups cherry tomatoes, cut in half or quartered depending on size
¾ cup cilantro, chopped fine
½ cup yellow onions, diced small
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
½-1 jalapeño, seeded and finely chopped
½ teaspoon salt
1 teaspoon cumin
½ teaspoon coriander

Directions

Combine all of the ingredients in a medium bowl and mix well.

© Kristin Slaby All rights reserved

Silver-Dollar Walnut Cakes with Berry Compote and Lemon Ricotta

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

For the Pancake Mix

1½ cups buckwheat flour
1½ tablespoons agave nectar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
¼ teaspoon cinnamon
2 large eggs, at room temperature
1¼ cups almond milk, at room temperature
1 teaspoon pure vanilla extract
½ cup chopped walnuts
Cooking spray

For the Berry Compote

½ pint blueberries
½ pint strawberries sliced
½ pint raspberries
1 tablespoon orange marmalade
2 tablespoons water

For the Lemon Ricotta

½ cup skim ricotta
¼ teaspoon nutmeg
1 tablespoon lemon zest
1 teaspoon honey
2 tablespoons basil, chopped
1 tablespoon mint, chopped

Directions

In a small sauce pan, add berries, water and marmalade. Cook over low heat for 10-15 minutes or until it thickens. Mix together ingredients for the ricotta & store in fridge till its time to serve.

Preheat griddle over medium heat. Mix dry pancake ingredients together in a large bowl. Mix together wet ingredients in a separate bowl, then add to dry. Fold together. Measure out cakes with a small ladle or ice cream scoop to a sprayed griddle. Cook each for about 3 minutes per side, and store cooked cakes in a warm oven (200°) until all are cooked.

Place cakes on plate (3 for a full serving of whole grains). Top with compote and a dollop of ricotta mixture.

Turn leftovers into a trifle by alternating cake, compote, ricotta in a tall glass container. Top with any extra compote. Cover with plastic wrap and place a small plate on top to weigh down. Place in fridge for at least 1 hour. Turn upside down over plate and remove bowl. Slice like a cake and serve.

Waffle Cones

July 7th, 2011 § 0 comments § permalink

Makes about 12 cones

Ingredients

1 cup heavy cream
1 teaspoon vanilla extract
1½ cup powdered sugar
1½ cup flour
1 tablespoon corn starch
½ teaspoon freshly grated cinnamon
½ teaspoon freshly grated nutmeg

Directions

In a medium bowl whisk together the cream and vanilla until the heavy cream begins to get thick, it will resemble somewhere between a yogurt or mouse consistency. Whisk in remaining ingredients until well mixed and thick batter is created. Let stand for at least 20 minutes before making the cones. Follow the instructions on the waffle cone maker and make sure you grease it. Before making the waffles, make sure to make a cone template, unless you are a pro! Using a piece of paper roll it creating a paper cone the size of the bottom of the rolled paper is the size of the cone you want to create. Tape the paper up the size you want your cone. To roll the waffle you must work fast. Heat the waffle iron and cook waffles according to directions on waffle iron. Remove from the waffle iron and use your mold to form the cone shape. Roll the waffle over the mold forming the cone and let stand to dry a few minutes and it will harden.

Warm Tomato Herb Salsa

April 27th, 2011 § 0 comments § permalink

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoons fresh chives, chopped fine
1 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté until soft and translucent or about 4-5 minutes. Add the tomatoes and cook until semi soft but not mushy. Turn the heat to low and add the fresh herbs and cook for about one minute. Take off heat and season with salt & pepper.

Water Cress Salad with Lemon Vinaigrette

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

2 bunches watercress, trimmed, washed, stems torn into 2 inch pieces

For vinaigrette

1 tablespoon Dijon Style mustard
2 tablespoons lemon juice
2 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
Salt and fresh ground black pepper

DIRECTIONS

Place the prepared watercress in a large bowl and refrigerate until cold.

Combine the mustard and lemon juice in a small dish and beat with a fork until smooth. Beat in the cheese. Slowly beat in the oil until the dressing is emulsified, season with salt and pepper. Toss the watercress with dressing and serve.

© Recipe Property of Peter Berley

Watermelon Lime & Mint Granita

July 7th, 2011 § 0 comments § permalink

Makes 3 cups

Ingredients

½ cup sugar
½ cup water
½ cup fresh mint leaves
Juice and zest of 2 limes
2 cups watermelon

Directions

In a blender place all the ingredients and blend until smooth. Pour into a low metal dish with sides and freeze. After the first hour, using a fork, scrape puree every 20-30 minutes while it freezes. This should create flaky crystals. Freeze and scrape until desired consistency. The process should take approximately 2-3 hours. The granita can be scraped at the very end as well but the consistency (flaky ice crystals) will be better if you follow the method of occasional scraping. Before serving, scrape well to get icy crystals.

Watermelon Mint Lime Cubes

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

Zest of 1 lime
Juice of 2 limes
¼ cup fresh mint leaves, chopped fine
½ cup raw sugar or regular sugar
2 cups watermelon cubed into ½ inch cubes

Directions

In a mixing bowl combine the lime zest, mint, lime juice, and sugar and whisk until all sugar is incorporated. Place the watermelon cubes in a large bowl and pour the juice and zest mixture over the cubes. Toss together and place in a zip lock freezer bag and freeze for about 2-3 hours. Pop into your mouth and enjoy!

Watermelon Mint Ricotta Salata

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

2 cups watermelon cubed
1/3 cup shredded ricotta salta
¼ cup chopped mint
juice of 2 limes
Salt

PREPARATION

Mix ingredients and chill.

Watermelon Red Basil Granita

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

1 cup sugar
1 cup water
½ cup red basil
3 cups watermelon

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar, water and chopped fresh herbs. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. In a food processor, blend cantaloupe and add simple syrup until a puree forms. Add remaining chopped mint and basil. Pour into a low dish and freeze. Using a fork, scrape puree every 20 minutes while it freezes. This should create flaky crystals. Keep frozen dish covered while freezing. Freeze and scrap until desired consistency.

Watermelon Rind Pickles

August 2nd, 2011 § 0 comments § permalink

Makes a large batch of pickles

Ingredients

Seedless red watermelon rind with a touch of red flesh left on (entire watermelon)
1 cup salt
1 teaspoon alum powder (pickling preservative for crispness/totally optional)
1 quart cold water
3 cups white distilled vinegar
2 cinnamon sticks
15 cloves
3 cups sugar

Directions

In a large mixing bowl combine the salt and cold water and mix or whisk until all the salt dissolves. Pour the mixture over the rinds in a large flat vat or container, making sure all rinds are covered. Cover the container with something to push the rinds down into the liquid and let stand for eight hours. Drain the pickled rinds and rinse and soak in a clean cold water bath. In the meantime in a large sauce pan bring the vinegar and spices to a boil. Add the clean rinsed rind and 1 cup of sugar and bring back to a boil. Remove from heat and allow to cool. When the mixture is cool add one more cup of sugar and place back on burner and bring to a boil. Remove again from heat add sugar and allow to cool. Place back on heat and add the final cup of sugar. Allow to cool.

*Recipe property of Polo Dobkins

Watermelon Singe

July 6th, 2012 § 0 comments § permalink

1.5  ounces Jalapeño Infused Tequila*
.75  ounce Sweet Cilantro Syrup*
1 ounce  ounces watermelon agua fresca*
.5 ounces fresh lime juice
Watermelon Slices (thin and round)
Sugared Jalapenos*

Place all the ingredients except the watermelon slices and sugared jalapenos in a shaker filled with ice and shake.  Strain into a coupe or martini style glass. Garnish with a watermelon slice float with a few sugared jalapenos on top of the watermelon float.

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Watermelon Agua Fresca– Blend 2 cups watermelon with 2 cups of water until the mixture is totally smooth

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, genetly shaking the jar every 30 minutes or so.

singe


Watermelon, Feta & Mint Salad

August 4th, 2010 § 0 comments § permalink

Makes 5 cups

This sweet and savory salad is enjoyed throughout the Mediterranean regions is an extremely refreshing salad on a hot summer day.

INGREDIENTS

4 cups watermelon, cubed into bite size pieces
¾ cup feta cheese, cubed into bite size pieces
½ cup fresh mint, chopped coarsely
1 tablespoon lemon juice
Cracked black pepper

PREPARATION

Place all ingredients in a mixing bowl and gently toss and serve!

Whipped Greek Yogurt Parfait

January 2nd, 2011 § 0 comments § permalink

Makes 4 servings

INGREDIENTS

1 cup Greek yogurt
½ cup whipping cream
2 tablespoons honey
1 teaspoon ground ginger
½ teaspoon nutmeg, freshly grated
½ teaspoon ground cinnamon
1 crisp apple, diced
1 ripe pear, diced
¼ cup sliced almonds, toasted

DIRECTIONS

Place yogurt, whipping cream, honey, and dried spices into a cold mixing bowl. Whip with hand beater until mixture resembles whipping cream. Take a dessert glass or clear mug, and layer yogurt, fruit, and almonds. Garnish with a sprinkle of cinnamon.

Tip: This can also be served as a warm dessert. Take fruit, 1 teaspoon honey, 1 teaspoon of all 3 dried spices, and sauté in skillet for about 3 to 4 minutes or until fruit is warmed and fragrant.
Place fruit into a dessert dish, and top with the whipped mixture and toasted almonds.

Recipe Property of Robin Simpson

Whiskey Citrus Basil Smash

November 5th, 2009 § 0 comments § permalink

Makes many drinks

INGREDIENTS

Juice and zest of 4 lemons
3 lemons sliced, medium thickness
3/4 cup sugar
1/4 cup fresh basil chopped
Makers Mark Whiskey
basil leaves for garnish

PREPARATION

For Citrus Basil Sugar:
Preheat oven on 200 degrees for 15 minutes. Place zest of lemons, sugar and chopped basil on analuminum foil lined cookie sheet, spread out flat and bake for about 30-40 minutes. Take out of oven and let cool for 15 -20 minutes. Break apart with fingers in a small mixing bowl until mixture is very fine like sand.

For Whiskey Smash:
In a low ball heavy bottom class, place 2 slices lemon and 2 tablespoons citrus basil sugar. Smash together sugar mixture and lemons until well smashed and juicy, add 2 ounces of lemon juice and 4 ounces of whiskey and lots of cubed ice. Shake in a shaker and serve with lemon garnish and basil leaf.

White Balsamic Vinaigrette

August 2nd, 2011 § 0 comments § permalink

Makes 2 cups dressing

Ingredients

¼ cup white balsamic vinegar
2 tablespoons lemon juice
½ cup blended oil (canola based)
½ shallot, minced
Salt and pepper to taste (about ½ teaspoon of each)

Directions

In a medium bowl whisk together ingredients until well incorporated and emulsified, season with salt and pepper to taste.

*Recipe property of Polo Dobkins

White Bean, Onion and Rosemary Soup

February 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ pound (about 1½ cups) cannellini beans, soaked overnight and drained
2 tablespoons olive oil
2 large yellow onions, sliced thin
2 cloves garlic, chopped fine
3 sprigs of fresh thyme
1 sprig of fresh rosemary
2 fresh bay leaves
4 cups vegetable broth or water
Salt
Pepper
Extra-virgin olive oil

DIRECTIONS

In a large heavy bottomed soup pot, over medium low heat, add olive oil. Sauté onions until translucent, about 10 to 15 minutes. Add the garlic and cook for 3 minutes. Add the drained white beans, thyme, rosemary, bay leaves and vegetable broth. Cover, bring to a boil, and simmer for 40 to 45 minutes, until the beans are very soft. Remove the thyme, rosemary and bay leaves. Pass the soup through a food mill or use an immersion blender to puree. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve immediately drizzled with extra-virgin olive oil.

White Gazpacho

August 2nd, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

4 euro or hot house cucumbers, peeled and chopped
2 pounds white (green) grapes, halved
1 cup white balsamic vinegar
1 cup extra virgin olive oil
2 cups raw almonds
1 cup Greek yogurt
Salt & pepper to taste

Directions

In a food processor, combine the cucumbers, grapes, ½ cup white balsamic vinegar, ½ cup extra virgin olive oil, almonds and yogurt and blend until smooth. Season with salt and pepper to taste and also add more oil and vinegar to desired taste.

*Recipe property of Polo Dobkins

White Nectarine Parsley Sorbet

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

6 white nectarines, pitted and peeled
1 cup sugar
1 cup water
1/3 cup chopped flat parsley
¼ cup of flat parsley leaves in tact

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water and chopped parsley. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. In a food processor, blend up nectarines until a puree forms. Mix simple syrup and pureed nectarines and then add flat parsley leaves and follow ice cream maker instructions for making sorbet.

Whole Fish Roasted on a Bed of Seaweed

December 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 (4 pounds) whole fish (Striped Sea Bass, Mackerel, Bluefish or other locally caught fish), scalled and gutted
2 pounds fresh seaweed
Sea salt

PREPARATION

Preheat the oven to 400°F.

Season the fish with sea salt.

Lay the seaweed out on a large roasting pan, and let the fish rest on top of it.

Roast the fish to desired doneness. About 20 to 30 minutes depending on the size and shape of the fish.

©Recipe Property of Jacques Gautier, Palo Santo

Whole Grain Onion Tarts

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper
Whole wheat puff pastry

Directions

Preheat oven to 375°.

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. Place puff pastry on a lined baking sheet, either on a large square or small squares. Spoon mixture into tart and bake in oven for 10 minutes or until golden brown. Serve warm.

Whole Grain or Whole Wheat Pie Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
1 cup whole wheat flour
1 tablespoon brown 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, whole wheat flour, brown 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. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Whole Roasted Striped Bass with Lemon & Herbs

May 17th, 2011 § 0 comments § permalink

Serves 4

Ingredients

3 pound striped bass, with head, scaled and gutted
4 tablespoons olive oil
½ fresh thyme, chopped
2 fresh bay leaves
1 lemon or orange, sliced and cut in half
Salt and pepper

Directions

Place sheet pan in oven and preheat to 500°F.

Score the skin of the fish with 2 big X’s on each side of the fish. Rub down both sides of the fish with half of the olive oil and season with salt and pepper. Stuff the fish with thyme, bay leaf and citrus slices. Once oven has reached its desired temperature, add the other 2 tablespoons of olive oil onto the sheet pan. Place fish on pan and roast for 18-20 minutes or until done. The meat of the fish should easily flake away from the bone with a fork.

Note: If you have a cast iron griddle; heat that on the stove and place that onto the sheet pan in the heated oven. Add the olive oil and fish onto the griddle for an evenly roasted fish.

Recipe Property of Brendan McDermott

Whole Trout Stuffed With Lemon and Parsley

June 2nd, 2010 § 0 comments § permalink

Serves 2

INGREDIENTS

1 whole trout, cleaned, boned and butterflied
1 lemon, sliced, seeds removed
2 cloves garlic, chopped fine
1 cup flat leaf parsley, chopped
2 tablespoons white wine
Salt & pepper to taste

PREPARATION

Preheat oven to 350ËšF degrees

Place  trout  on prepared foil.  Salt and pepper the inside and outside of the fish.  Stuff with lemon slices, parsley, and garlic.  Top with white wine.

Wrap and bake for 20-25 minutes, or until trout is cooked through and the meat is white and flakey.

Whole Wheat Breads

October 20th, 2009 § 0 comments § permalink

INGREDIENTS

1 C lukewarm water
1 T active dry yeast (one packet)
1 C warm milk
2 T honey
1 T salt
1/2 stick unsalted melted butter
1 1/2 C whole wheat flour
1/2 C wholegrain flour of your choice (buckwheat, rye)
½ C oat bran
2 C white flour

PREPERATION

Grease two metal loaf pans
Preheat oven to 450°
Mix warm water and yeast in large bowl until yeast is dissolved. Add honey and mix well, set aside for two minutes. Stir in milk, butter ans salt. Add the whole wheat flour and stir until well mixed. Add the wholegrain flour and oat bran and stir until well mixed. Add the white flour ½ cup at a time until a moist sticky ball of dough is formed, mixing as you add each ½ c of flour. Mix in cranberries, pecans and sage. Cover bowl with plastic wrap and let dough rise about one hour in a warm area until doubled in size.

Cut the dough in half and place each half in the pre-greased loaf pan. Cover with plastic wrap and let sit in warm area until dough is puffed up to top of the pan, about 1/2 an hour.
Place in oven center and bake about forty-five minutes until top of bread is a deep brown color. (You can poke a stick into the center. It should come out clean when the bread is done.) Cool in pan for about ten to fifteen minutes before taking bread out to cool.

Whole Wheat Cranberry Sage Rolls with Pumpkin Butter

December 8th, 2011 § 0 comments § permalink

Makes about 24 rolls

Ingredients

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
21/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
1/2 cup dried cranberries
1/2 cup fresh sage, chopped fine
1/4 cup walnuts, chopped fine
2 tablespoons olive oil
Pumpkin butter (recipe follows)

Directions

In a small bowl, gently whisk together the yeast, 1/4 cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 11/2 hours. Punch the dough down and again turn onto lightly floured surface and knead a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 20 minutes. Bake rolls for about 20 minutes or until rolls are golden brown in 450° oven that has been preheated for at least an hour.

Pumpkin Butter

Makes 1/2 cup

Ingredients

1 cup pumpkin puree
1/4 cup apple cider
1 teaspoon fresh ginger, chopped fine
2 tablespoons brown sugar
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated

Directions

Place all the ingredients in a small saucepan and  mix well, heat to a medium heat and simmer for about 15-20 minutes stirring occasionally until thick. Allow to cool and let set in the refrigerator to set up.

Whole Wheat Linguini with Parsley Lemon Almond Pesto & Roasted Almonds

April 25th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

¼ pound whole-wheat linguini, cooked
2 cups fresh parsley leaves
2 cloves garlic
¼ cup almonds, raw
1 tablespoon lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt
½ cup almonds, whole and roasted

DIRECTIONS

Cook the pasta as per pasta directions. In a blender place parsley, garlic, almonds, lemon zest, lemon juice and olive oil, and blend until smooth. Season with salt and toss with pasta. Garnish with toasted almonds.

Whole Wheat Pasta Dough

January 14th, 2011 § 0 comments § permalink

INGREDIENTS

1½ cups all-purpose flour
1½ cups whole wheat flour
½ teaspoon sea salt
4 eggs, beaten
2 teaspoons olive oil

DIRECTIONS

In a medium sized bowl or on a clean countertop, combine flours and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Then add olive oil. Mixture should form a stiff dough.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough our to desired thinness. Use machine to make desired pasta shape.

© Recipe Property of Rafi Hasid

Whole Wheat Pizza Dough

October 24th, 2009 § 2 comments § permalink


Ingredients


1 ½ packets active dry yeast
1 cup warm water
2 cups all-purpose flour
1 cup whole wheat flour
¼ c wheat germ
1 teaspoon salt
1 t sugar or honey
olive oil
Dried herbs optional


Directions


In a large bowl, gently mix the warm water, yeast and honey until frothy and creamy, normally about 1-2 minutes. Let stand for 1 minute so the yeast can activate. In a separate large mixing bowl, combine the flour and salt and any optional dried herbs such as oregano or basil. Mix well. Slowly combine the yeast mixture with the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until the dough is very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness—thin, thick or regular.

Whole Wheat Rigatoni and Vegetables in a Ginger, Soy and Honey Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound whole wheat pasta dough, cooked

For sauce

Olive oil
1 yellow onion, chopped
6 cloves garlic, chopped fine
2″ piece of ginger, peeled and julienned
1 red pepper, cored and chopped
1 bunch collard greens, leaves and stems (reserved), chopped
½ pound brown mushrooms, sliced
1½ tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt
Pepper

DIRECTIONS

In a large sauté pan, over medium heat, add olive oil. Sauté onions and cook until translucent, 5 minutes. Add garlic and ginger and cook, stirring constantly, 2 minutes more. Add red pepper, collard green stems, brown mushrooms and cook, 7 minutes until tender. Add balsamic vinegar, Dijon mustard and honey and season with salt and pepper. Add collard green leaves and cooked pasta and warm through. Serve immediately.

© Recipe Property of Rafi Hasid

Whole-Wheat Pesto Mozzarella Panini

June 10th, 2011 § 0 comments § permalink

038

Serves 6

Ingredients

Whole-wheat bread
Fresh mozzarella slices
Tomato slices
Salt
Basil sauce (recipe follows)
Olive oil

Directions

Place basil sauce on each side of the bread slices and on the basil sauce place sliced mozzarella and tomato, season with a little salt.

Combine the slices to form a sandwich and brunch the top side with olive oil. In a panini pan or cast iron pan on high heat, place the olive oil side of the sandwich down on the pan. Using the heavy panini press top press down to flatten. Cook on each side for about 3 minutes or until browned and toasty.

Basil Sauce

Makes 1 cup

Ingredients

1 cup basil leaves
2 cloves garlic
1 teaspoon salt
½ cup olive oil

Directions

Mix the ingredients up in a blender until smooth.

Wholegrain Savory Garden Scones

July 7th, 2011 § 0 comments § permalink

Makes about 10 scones

These amazingly delicious scones are perfect for those who want a quick and savory breakfast option.
Easy on the go and healthy! Eat with a dollop of herbal butter or tomato preserves.

Ingredients

1½ cups whole wheat flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cracked black pepper
¼ cup fresh corn kernels
½ cup sundried tomatoes, chopped fine
2 tablespoons carrots, grated
2 tablespoons green onions, sliced fine
3 tablespoons zucchini, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh mint, chopped fine
½ cup cheddar cheese (optional)
13 cup butter, unsalted, cubed and chilled
½ cup low fat milk or buttermilk
2 eggs

Directions

Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, baking soda, salt and pepper, stir well. Add the vegetables and mix until all the vegetables are mixed and covered in flour. Cut in the butter using a pastry cutter until the mixture resembles a course meal with chunks of vegetables in it. In a spate mixing bowl whisk together milk and eggs until beaten. Add the milk mixture to the flour and vegetable mixture and stir until combined fully. Pick the dough up and give it a few kneads but just enough to hold it together. Roll the dough out onto a cutting board forming an 5-8 inch circle about an inch thick. Cut the dough into 8-10 wedges and place on a lined baking sheet. Place in the oven and bake for about 15 minutes or until lightly browned and a stick inserted in the center comes out clean. Remove from oven and cool before serving. For storage wrap in a plastic zip lock or tupperware and store refrigerated up to 2 weeks. Alternatively scones can be stored outside of the refrigerator for up to 2 weeks.

Wild Mushroom Herb Gravy

November 19th, 2010 § 0 comments § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup mixed wild mushrooms, sliced and chopped
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh flat leaf parsley, chopped fine
½ cup dry white wine
1 cup chicken broth
Salt
½ cup heavy whipping cream

PREPARATION

In a large sauté pan, heat butter and oil over medium high heat. Sauté shallots and garlic, 5 minutes and then add mushrooms and herbs and cook for another 5 minutes. Next, add white wine and chicken broth to deglaze the pan, using a wooden spoon to scrape up any bits that are stuck to the bottom of the pan. Reduce liquid and cook for 5 to 6 minutes. Remove from the heat and add heavy cream.

As an alternative, you can also make your gravy right in the turkey roasting pan. Remove turkey from pan and strain any fat bits and then place roasting pan right on top of two burners. Follow the same instructions as above.

Wild Mushroom Ravioli with Fresh Spring Market Vegetables in a Lemony Herb Broth

November 10th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

1 package fresh wild mushroom ravioli, about 15-20 small-medium raviolis
Olive oil
2 sprigs fresh spring garlic, chopped fine
2 ramps, chopped ¼ cup spring red onions sliced round
Zest of 2 lemons
¼ cup parsley, chopped
¼ cup tarragon, chopped
¼ cup chives, chopped
Salt/pepper
¼ cup carrots, chopped fine
½ cup asparagus tips
½ cup fresh peas, shelled
Juice of 2 lemons
¼ cup dry white wine
1 ½ cups mushroom broth
½ cup asiago cheese shaved (for garnish)

PREPARATION

Before you start the vegetables, make sure you have a large pan of salted water boiling for the ravioli that will only take a few minutes. In a medium saucepan heat olive oil and add, garlic, red onions and ramps, sauté for a few minutes until onions are almost translucent but not quite. (The dish is better if the items are a bit fresher or less cooked through) Add lemon zest and fresh herbs and salt and pepper, sauté for not longer than a minute or two. Next add asparagus, carrots and peas and sauté another 2 minutes. Add the juice and the white wine and stir well, loosening any flavors sticking to the pan. Add the mushroom broth and bring to a boil then turn on low covered for 5 minutes and then turn off. In the meantime drop your raviolis in the boiling water in the other large pot and cook for about 3-5 minutes or until raviolis float to the top of the water, take out. Place a few raviolis in each bowl, pour equal amounts of vegetables and juice over them and garnish with the shaved asiago. A few sprinkled chopped chives on top are nice as well.

Wild Ramp-Basil Pesto

April 6th, 2011 § 0 comments § permalink

Makes approximately 1 cup

Ingredients

¼ pound of wild ramps, cleaned and ends trimmed and chopped
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
Salt

Directions

In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a “looser” pesto & less for a “chunkier” version. Season with salt to taste.

Wild Ramp-Basil Pesto & Whole Wheat Paperadelle

April 26th, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

¼ pound of wild ramps, cleaned and ends trimmed and chopped
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
1 pound whole wheat paperadelle cooked

DIRECTIONS

In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a “looser” pesto & less for a “chunkier” version. Toss together with whole wheat papperadelle.

Wild Ramp-Basil Pesto & Whole Wheat Pappardelle

April 19th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

¼ pound of wild ramps, cleaned, ends trimmed and chopped
¼ cup fresh basil leaves
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
Salt
1 pound whole wheat pappardelle, cooked

Directions

In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a “looser” pesto & less for a “chunkier” version. Season with salt and toss together with whole wheat pappardelle.

Winter Greens & Ham Tortilla Española

January 13th, 2012 § 0 comments § permalink

Serves 10

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil
1¼ pounds red bliss potatoes, peeled and sliced 18 inch thick
6 ounces Serrano ham sliced and cut into 2 inch strips
1 yellow onion, halved and thinly sliced
1 cup winter greens of choice, chopped
Kosher salt and freshly ground pepper
1 teaspoon smoked paprika
8 large eggs

Directions

Preheat the broiler. Heat ¼ cup of the olive oil in a large cast-iron skillet. Add the potato, onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned; about 15 minutes. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet, and add the ham and the greens. Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges; about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set; about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

Winter Herb & Citrus Yogurt Granita

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

½ cup honey
2 cups plain Greek yogurt
1 cup fresh citrus juice (tangerine, lime, Meyer lemon, orange, or combinations are excellent)
¼ cup citrus zest
2 tablespoons fresh thyme leaves, chopped fine
1 tablespoon fresh rosemary leaves, chopped fine

DIRECTIONS

Whisk together all ingredients in a medium mixing bowl until well combined. Pour in a shallow metal pan and allow to freeze. Taking a fork and scraping the ice every 10 minutes until frozen, about 4 hours. Garnish each serving with a sprig of thyme.

Winter Herb Gourmet Mac & Cheese

December 19th, 2009 § 0 comments § permalink

Serves 4-6

INGREDIENTS

1 pound elbow macaroni or penne pasta
½ cup butter
¼ cup unbleached white flour
2½ cups whole milk
2 teaspoons salt
1 tablespoon cracked pepper
1 teaspoon nutmeg, freshly grated
1 teaspoon cayenne pepper
1 cup gruyere cheese, grated
1cup extra sharp cheddar cheese, grated
1 cup brie cheese, cubed
¼ cup fresh thyme, chopped
¼ cup fresh marjoram, chopped
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped

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 4-5 minutes. Add the salt, pepper, nutmeg and cayenne. Stir well and take off heat. Add the pasta to the melted cheese and the fresh herbs and mix well. Pour the mac & cheese into a greased glass baking dish and place in preheated 375° oven. Bake for about 30 minutes or until bubbly and lightly golden brown on top.

Winter Herbal Pasta E Fagoili Soup with Fresh Pesto

February 16th, 2013 § 0 comments § permalink

Serves 8 -12

Ingredients

3 tablespoons olive oil
½ yellow onion, chopped small
2 cloves garlic, chopped fine
2 carrots, chopped medium

2 celery ribs, sliced thin
1 tablespoon fresh thyme, chopped fine

1 tablespoon fresh parsley leaves

1 tablespoon fresh oregano leaves

1 tablespoon fresh rosemary leaves

1-2 bay leaves

2 teaspoons salt, plus more to taste
6 cups vegetables stock
1 cup cannellini beans, pre cooked or canned
1 (15 oz) can fire roasted diced tomatoes

6 cups vegetable stock

1 small piece of parmesan rind

1 cup ditalini pasta (or small pasta)

1 cup fresh English peas
1 cup fresh spinach leaves, chopped

Soy Nut Pesto*

Freshly Grated Parmesan

Directions

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more.  Next add the carrots, celery and fresh herbs.  Season with salt.  Add the beans and the tomatoes and stir well.  Add the stock and the Parmesan rind and decrease heat to a simmer and cook until vegetables are almost soft, about 20 minutes.  Add the pasta and cook about five minutes.  Then add the peas and cook about five minutes more. Add the fresh spinach turn off heat and keep covered for 8 minutes.  Stir. Serve soup drizzled with herb pesto and freshly grated Parmesan cheese.

Winter Herbal Soup Sticks

December 20th, 2009 § 0 comments § permalink

Makes about 24 breadsticks

INGREDIENTS

1 package active dry yeast
1 cup lukewarm water
1 teaspoon honey
2 cups unbleached white flour
1 teaspoon salt
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh sage, chopped fine
2 teaspoons olive oil
1 tablespoon coarse salt mixed with 2 teaspoons flax seeds

PREPARATION

In a small bowl, gently whisk together the yeast, 1 cup lukewarm water and honey. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine and mix flour, salt and fresh herbs. Add yeast mixture and stir well until dough is well mixed. Add olive oil and again mix well. Turn onto lightly floured surface and knead about 7 minutes sprinkling more flour as needed if dough is sticky and kneading until dough is elastic in texture. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours.

Punch down dough and turn onto a lightly floured surface and knead for a few minutes. Separate dough into 24 equal pieces. Roll each piece using hands to work the surface and roll into 6-9 inch long pieces, like a rope. Place rolled dough sticks on a greased baking sheet, spaced about an inch apart. Cover and let rise again for about 30 minutes. Sprinkle with coarse salt and flax seed mixture if desired and place in a 350° oven that has been preheated for about an hour. Bake for about 20-30 minutes or until golden brown. Remove and cool.

Winter Skin Refresher

April 20th, 2011 § 0 comments § permalink

Ingredients

½ cup dried chamomile
½ cup fresh thyme leaves
2 tablespoon orange zest
½ cup whole oats
¼ cup almond oil
2 tablespoons coarse sea salt

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!

Winter Squash Potage with Spiced Créme Fraiche

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For soup

3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider or apple juice
Freshly ground black pepper

For bouquet garni

1 small handful celery leaves
3 to 4 fresh sage leaves
One 2-inch piece cinnamon stick
3 whole cloves

For spiced créme fraiche

&frac12 cup créme fraiche or sour cream
Freshly grated nutmeg
Freshly ground black pepper
Freshly ground cinnamon
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F. Toss the squash with the oil, season lightly with salt, and spread on a rimmed baking sheet. Roast, turning several times, until the squash is tender and lightly caramelized, 25 to 30 minutes.

While the squash is roasting, in a heavy, 3 to 5 quart soup pot or Dutch oven over medium heat, melt the butter. Add the onions and ½ teaspoon of salt and cook, stirring, for a minute or two. Stir in the ginger and garlic, cover the pot, reduce the heat to medium-low, and cook gently for 15 minutes, stirring once or twice and lowering the heat if necessary to keep the vegetables from browning. Pour in the stock or water, and the apple cider or juice, and add the roasted squash.

To make the bouquet garni, bundle the ingredients in a square of cheesecloth and tie it closed with kitchen twine.

Add the bouquet garni to the soup. Raise the heat to bring the soup to a boil, then reduce the heat to as low as possible, cover, and cook for 20 minutes. Discard the bouquet garni and pass the soup through the fine holes of a food mill (or puree using an immersion blender or working in batches in a hand blender).

In a bowl, combine the créme fraiche with 5 or 6 gratings of nutmeg, several grinds of black pepper, and a pinch of salt.

Serve the soup in bowls with a dollop of the spiced créme fraiche, a dash of cinnamon, and a sprinkling of parsley.

Stop and Take Stock.

Making a simple vegetable soup? Take stock of the trimmings, and the other vegetables you have on hand and consider simmering them into a flavorful broth to enhance the flavor and nutrient-content of your soup. In a stockpot, combine 6 cups of any of the following: squash and ginger peels, mushroom stems, cabbage cores, parsley stems, chopped carrots, celery, onions, mushrooms, leeks, parsnips, fennel, and garlic (cut a whole heat in half crosswise, and leave the peels on). Add a couple bay leaves, and some fresh thyme, or sage, cover with water, bring to a simmer, skim off any foam that rises, then simmer gently, uncovered, for an hour. Strain and use right away or refrigerate for up to 2 days.

© Recipe Property of Peter Berley

Winter Tea

October 21st, 2009 § 0 comments § permalink

Based on their various nutritional components, we put together a winter tea that should help alleviate some of those runny nose blues. Each herb has a different purpose in the tea: basil acts as an anti-microbial, parsley provides vitamin C, sage is a mild nighttime sedative, mint adds flavor, and most importantly, thyme. The essential oil in thyme, thymol, is an active ingredient in Vicks Vaporub. For best results, drink the tea freshly made in the morning and evening for 3-4 days straight.

Here is a general guideline recipe that leaves plenty of room for personal taste.
Rinse the following:

INGREDIENTS

2-3 sprigs thyme
2 sage leaves
2-3 sprigs mint
2-3 sprigs parsley
3-4 basil leaves

PREPERATION

In a small or medium saucepan, bring 2-4 cups of water to a boil.
Turn off the heat and let the water come off the boil for about 30-60 seconds.
Drop your herbs into the water and let them steep for 5-10 minutes.
Sweeten to taste with some honey or maple syrup. For the kiddies’ sake, you will probably never put as much sugar in your homemade tea as you’ll find in over-the-counter manufactured cough syrups, so make it palatable enough for them to drink it up and hopefully ask for more.

Try these variations for other ailments:
For an upset stomach, add two cloves of garlic, a dried orange peel, and more mint.
For head congestion, use two ¼-inch rounds of fresh ginger and the juice of ½ a lemon.

Winter Wind Down Lavender & Sage Bath

April 20th, 2011 § 0 comments § permalink

Ingredients

¼ cup lavender flowers, fresh or dried
½ cup fresh sage leaves
½ cup whole oats
¼ cup powdered milk
2 tablespoons coarse sea salt
¼ cup 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!

Worm-Ridden Baked Apples

October 25th, 2009 § 0 comments § permalink

For a delicious dessert, how about some worm-ridden baked apples.

INGREDIENTS

6 firm large apples
⅓ cup raisins
⅓ cup chopped pecans
½ cup brown sugar
⅓ cup water
½ stick butter
2 sage leaves
¼ tsp nutmeg (optional)
¼ tsp cinnamon (optional)
½ scraped vanilla bean
6-10 candy worms
12 fried basil leaves (optional)

PREPARATION

Core apples ½ way down the center from the stem-side, leaving the stem intact. Mix raisins and pecans and stuff into the cavity of the apples. Set the apples in a pan. In a saucepan, melt butter with the sage leaves. Remove the leaves and mix in brown sugar, water and stir over high heat until the mixture boils. Take off the heat and add nutmeg, cinnamon, and vanilla. Pour the sugar mixture over the apples and bake in a 350°F oven until tender (about 30-35 minutes).

Cool the apples and set each one in a small bowl. Spoon any liquid from the bottom of the pan onto each apple. Make 1-2 holes in each apple and set the candy worm inside making it dangle.

For a real-looking effect (that also happens to be delicious!), fry basil leaves in 2 tbsp butter for 30 seconds on each side. Place on a paper towel and sprinkle with sugar. Secure the leaves on either side of the stem to the tops of your apples with peanut butter on the underside. Serve with vanilla ice cream.

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