Anna Klinger’s Malfatti (Ricotta and Swiss Chard Dumplings)

March 11th, 2012 § 0 comments § permalink

Serves 6

We are extermely blessed here at Ger-Nis Culinary & Herb Center to be neighbots of Chef Anna Klinger and Al Di La. Her Malfatti Dumplings are divine and renown throughout New York City and beyond.

Ingredients

1 pound ricotta
4 bunches Swiss Chard, stemmed, chopped and blanched
2 sticks (16 tablespoons) unsalted butter (1 stick softened)
¼ cup flour
½ teaspoon nutmeg, freshly grated
4 egg yolks
1 egg
1 teaspoon salt
Black pepper, freshly ground
24 fresh sage leaves
Parmesan cheese, freshly grated

Directions

Place the ricotta in a cheesecloth-lined strainer and set over a bowl. Place in the refrigerator and let drain overnight for at least 18 hours. Place 1¼ cup of the drained ricotta in a bowl and reserve any remaining ricotta for use another time. Place the blanched Swiss chard in a food processor and pulse until chopped fine. Place the chard in the large bowl with the ricotta. Add the softened stick of butter (8 tablespoons), flour, nutmeg, egg yolks and egg and season with salt and pepper. Mix all ingredients until smooth and creamy. Scoop out a small amount and shape into an oval by using two spoons. Lightly dust the dumpling with flour and place on a lightly floured baking sheet. Continue with remaining dough until all dough is used, approximately 40 pieces.

Bring a large pot of salted water to a boil, add the dumplings and cook until they float, about 1-2 minutes. Remove from pot and set on a baking sheet. In the meantime, heat the remaining butter in a large skillet on medium high heat and stir until the butter begins to turn light brown. Add the sage leaves, coating with the butter and cooking until the leaves are crisp, about 1 minute. Place the cooked dumplings on plates, drizzle with the butter and garnish with fried sage leaves and freshly grated parmesan.

Baked Black Sesame Salmon Ball Appetizers

February 14th, 2012 § 0 comments § permalink

Makes 18-24 balls

Ingredients

1½ pound boneless skinless salmon, cubed and frozen
½ inch ginger, peeled and chopped
5 green onions, sliced thin
1 teaspoon wasabi powder
2 tablespoons rice wine vinegar, ginger or yuzu flavored or plain
2 tablespoons tamari
1 tablespoons sesame oil
1 egg white
4 tablespoons black sesame seeds

Directions

Pre-heat oven to 350°F. In a food processor place the frozen salmon, ginger, green onions and wasabi powder and chop until a medium grind. Place the ground salmon in a mixing bowl and add vinegar, tamari, sesame oil and the egg white, mix well. Form into 1 inch balls. Place the balls on a greased on lined baking sheet and sprinkle the balls with sesame seeds. Bake in the preheated oven for about 10-15 minutes or until cooked through.

Baked Spring Rolls

February 14th, 2012 § 0 comments § permalink

Makes 12 spring rolls

Ingredients

1 tablespoon canola oil
1 tablespoon coconut oil
3 cloves garlic, chopped
1 teaspoon ginger, chopped
1 cup Napa cabbage, sliced thin
¼ cup carrots, shredded
4 shitake mushrooms, chopped
¼ cup green onions, shredded
½ cup bean sprouts
3 tablespoons tamari
Spring Roll Wrappers 10 x 10
Sweet Chili Sauce (recipe follows)

Directions

In a large sauté pan or work, heat the sesame oil and coconut oil on high heat. Add the garlic and ginger and cook a few minutes until they start to turn slightly translucent or about 3 minutes. Add the cabbage, carrots and mushrooms and sauté for a few minutes until the carrots and cabbage are soft. Take off the heat and mix in the green onions and bean sprouts and drizzle with tamari, mix well and let stand about 5 minutes. Preheat oven to 400°F.
To assemble the rolls, place a wrapper on a flat surface and place a few tablespoons of filling inside and wrap up in a roll shape, sealing the end with a dab of cold water to seal. Place the rolls on a lined baking sheet and place in the hot oven and bake for about 15-20 minutes turning a few times and allowing all sides to brown. Serve with sweet chili sauce.

Sweet Chili Sauce

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Wild Mushroom Farro Cakes

December 12th, 2011 § 0 comments § permalink

Makes about 10 farro cakes

Ingredients

2 cups cooked farro
6 tablespoons butter
1 medium shallot, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemon zest
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
2 cups wild mushrooms, roasted with salt, pepper and olive oil, chopped fine
1 egg, beaten
1/2 fine breadcrumbs (whole wheat preferably)
1/4 cup parmesan cheese, finely grated
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon cracked black pepper
Oil

Directions

In a large saute pan heat half the butter to a medium high heat. Add shallots, garlic and lemon zest and saute a few minutes until the shallots and garlic are translucent. Add the rest of the butter and then the herbs and the mushrooms and saute until all the butter is incorporated into the mushrooms. In a large bowl combine the farro and the mushroom mixture and mix well. Add the egg, the breadcrumbs, the lemon juice and the salt and pepper and mix well. Take about 1/4 cup of the mixture (a little bit more if desired) and form a little patty no more than 1/2 inch thick. Place the patty on a piece of parchment paper and do the remainder of the patties. Refrigerate for about 20 minutes to let the patties settle and firm up. Heat a little bit of oil in a large saute pan to high. Once the pan is hot, place the patties down and cook until crispy on each side, flipping only once! Serve with a dollop of sour cream of yogurt!

Coconut Sticky Rice Mangoes (Mock Sushi)

August 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup of sweet/ glutinous or “sticky” rice
2 cups of coconut milk
¾ cup of white sugar
1 tablespoons lime zest
2 teaspoons rice flour
1 ripe mango, sliced into thin “sashimi” like pieces
1 teaspoon salt

Directions

Wash rice three times in cold water, draining after each wash. Then completely soak washed rice in water overnight or for 10 hours. Place drained rice into a pan with the coconut milk, white sugar, zest and rice flour. Steam until rice is cooked through and sticky, about 30-40 minutes. Form sushi oval with the sticky rice and place a mango slice on top. Enjoy the mock sushi pieces!

Parmesan Tomato Herb Straws

August 10th, 2011 § 1 comment § permalink

Makes about 24 straws

Ingredients

1 package puff pastry (one large sheet)
Flour
1 egg beaten
½ cup sundried tomato, chopped superfine
1 tablespoon basil, chopped superfine
½ cup parmesan cheese, grated
Maldon salt

Directions

On a floured surface roll out the puff pastry and brush with the beaten egg until the dough is moist. Sprinkle over the dough the tomato, basil and parmesan, evenly. Fold the dough over in half and roll out again, pressing all the ingredients into the dough. Cut dough into long strips about ¼ inch thick, and twist into spirals, place eon a lines baking sheet and refrigerate before baking about 20-30 minutes. Pre-heat oven to 400° F and bake until golden brown of about 10-15 minutes, turning once. Take out of the oven and sprinkle with maldon salt.

Preserved Lemon-Chili Chimichurri Meatballs

August 10th, 2011 § 0 comments § permalink

Makes about 30 meatballs

Ingredients

1 to 2 garlic cloves
¼- ½ cup preserved lemons
1 cup fresh flat-leaf parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped, superfine
â…“ cup champagne vinegar
½ cup extra virgin olive oil
Salt, to taste
2 pounds ground turkey
1 egg, beaten
Olive oil
Fresh mint, chopped

Directions

Combine all ingredients except the turkey and egg in blender and pulse until smooth. In a large mixing bowl combine the chimichurri, turkey and the beaten egg until soft and mix. Form the mixture into about 30 little meatballs. Heat a little oil in a large frying pan and sauté until browned and cooked through, rolling to get all sides, approximately about 7-10 minutes. Drain on paper towels and serves garnished with fresh mint leaves.

Roasted Heirloom Vegetable Ricotta Carrot Roulade with Black Olive Herbal Drizzle

August 10th, 2011 § 0 comments § permalink

Makes 20-30 Roulades

Ingredients

3 medium heirloom summer squashes, chopped large
1 cup heirloom cherry tomatoes, halved
2 medium red heirloom carrots, chopped large
3 cloves garlic, peeled
1 medium red onion, peeled and quartered
6 cremini mushrooms, halved
Olive oil
Salt & pepper
4 large heirloom carrots
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh marjoram, chopped fine
1 cup fresh ricotta

Olive drizzle

½ cup oil cured black olives, pitted and chopped fine
¼ cup olive oil
1 tablespoon fresh marjoram, chopped superfine
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt

Directions

Preheat oven to 425 ° F. Place the squash, tomatoes, red carrots, mushrooms, onion and garlic on a large baking sheet and season with salt and pepper. Drizzle olive oil over the top and bake until well roasted and semi charred or about 10 minutes. Take out and allow to cool completely. In the meantime prepare the carrot ribbons. Using a vegetable peeler shave carrots longwise into long ribbons (equally a mandolin can be used but is more difficult.) Bring a pot of salted water to a boil and blanch the carrot ribbons for about a minute or until soft but not too soft. Place immediately in an ice bath. Drain. Chop the roasted vegetables super fine and place in a large mixing bowl. Mix in the fresh herbs, lemon juice and zest and ricotta. Refrigerate until cool again. Roll the carrot ribbons in a circle about a half inch in diameter and plac eon a lines baking sheet. Place the ricotta in a piping bag with no tip (allowing for a wide hole) and pipe the ricotta vegetable mixture into the center. Place in the refrigerator until cold. Mix the olive drizzle by whisking together all ingredients and letting stand for five minutes. Drizzle the olive mixture atop the roulades before serving.

Pickled Shrimp & Fennel

August 10th, 2011 § 1 comment § permalink

Serves 9

Ingredients

4 lemons (juice of 4, zest of 2)
1 cup white wine vinegar (lemon champagne vinegar also is great)
1/4 cup olive oil
1 teaspoon wholegrain mustard
2 teaspoons fennel seeds
1 teaspoon dried chili flakes
1 teaspoon mustard seeds
2 cloves garlic chopped fine
3 fresh bay leaves
1 large fennel bulb, sliced thin
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon thyme, chopped (regular thyme is okay)
1 medium red pepper, julienned
1 medium red onion, julienned
1 ½ pounds large shrimp, peeled, deveined tail on or off
Salt/pepper

Directions

Zest 2 lemons and juice all of them. In a large mixing bowl whisk together, lemon juice, zest, vinegar, olive oil, mustard, fennel seeds, chili flakes, mustard seeds and garlic. Set aside. Steam shrimp in double boiler for about 5-6 minutes or until cooked thoroughly, allow to cool. In another large mixing bowl mix fennel, parsley, lemon thyme, red peppers and red onions. Pour vinegar mixture over shrimp mixture and mix well. Season with salt and pepper and refrigerate at least 2 hours before serving.

Summer Corn Crab Puffs

August 10th, 2011 § 0 comments § permalink

Makes 2 dozen puffs

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
½ cup flour
1 ½ cup whole milk
1 cup lump crabmeat
1 cup fresh sweet corn kernels
1 medium red bell pepper, chopped fine
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
¼ cup fresh parmesan cheese, grates
1 teaspoon cayenne pepper
Salt & black pepper
2-3 eggs, beaten
1 ½ cup breadcrumbs
1 tablespoon fresh mint, chopped fine
Oil for frying
Maldon salt

Directions

In a large sauce pan heat the butter and oil and sauté shallots until soft. Add the flour stirring constantly until the flour is incorporated into a paste. Whisk in the milk slowly and bring to a boil, making sure to be whisking constantly! Allow to boil for about 3 minutes while whisking or until very thick. Take off the heat and mix in the crabmeat, corn, red peppers, lemon zest, herbs, parmesan and cayenne pepper. Season with salt and pepper and mix well. Place in a shallow dish or baking sheet with sides and allow to cool completely. Heat about 2-3 inches of oil in a frying pan and bring to about 360 degrees F. Place the beaten eggs in a shallow bowl and the flour and the breadcrumbs and mint in another. Shape the cooled crab mixture into a bunch of little balls about an inch in diameter at most. Coat each ball with egg and then roll in the breadcrumb mixture. Place gently in the hot oil and fry until golden brown flipping a few times this process should take about 2-3 minutes. Place the cooked puffs on paper owls to drain and sprinkle a little maldon salt.

Italian Antipasti Plate

August 6th, 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 back 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.

Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

August 3rd, 2011 § 0 comments § permalink

Makes about 25 small cakes

Wine Pairing: Sauvignon Blanc

Ingredients

4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil

For tomato salad

1 pint cherry tomatoes, chopped medium
Good-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Handful of fresh basil, chopped fine

For Greek yogurt dip

1 cup Greek yogurt
4 ounces feta cheese, crumbled
¼ teaspoon lemon peel, grated
1 tablespoon fresh dill, chopped fine

Directions

Coarsely grate the zucchini using a box grater, food processor or mandolin slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.

Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.

Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.

For tomato salad

Place chopped cherry tomatoes in a bowl. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss in the chopped basil and toss to coat evenly. Let sit for at least 1 hour.

For yogurt dip

Combine all ingredients in a bowl and stir until mixed completely. Chill until ready to serve.

Pistachio Tarragon Pesto Chicken Skewers

August 3rd, 2011 § 0 comments § permalink

Serves 8

Wine Pairing: Syrah

Ingredients

½ cup fresh Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
¼ cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal or wooden skewers (soak in water if wooden)

Directions

Purée the first 5 ingredients in a food processor. Add ¼cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.

Prepare grill (or griddle pan), heating to medium-high heat. Brush grill or gridle with olive oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.

Picado de Rabano (Radish Salad)

April 23rd, 2011 § 0 comments § permalink

Serves 4-6 as a garnish for tacos and tamales

INGREDIENTS

1 bunch (about 12) radishes, sliced thin
¼ cup fresh cilantro leaves, chopped fine
Juice of 2 limes
Salt

DIRECTIONS

In a small mixing bowl combine radishes, cilantro and lime juice, mix well and season with a generous amount of salt (preferably a flake salt like maldon). Allow to sit about 5 minutes before serving.

Laotian Spring Rolls

February 3rd, 2011 § 0 comments § permalink

Makes 12 rolls

INGREDIENTS

1 cup finely chopped yellow onions
3 cloves garlic, minced
½ cup grated carrots
½ cup finely chopped mushrooms
¼ cup scallions, sliced
½ tablespoon salt
½ tablespoon black pepper
1 cup (8 ounces) ground beef
1 cup chopped, boiled, drained, and air-cooled mung-bean vermicelli noodles
2 eggs
12 spring roll pastry skins
Canola oil, for frying
1 cup sweet chili sauce (store bought)

DIRECTIONS

In a large mixing bowl, add onions, garlic, carrots, mushrooms, scallions, salt, pepper, ground beef and noodles. Crack one egg over the mixture, and mix together with your hands.

In a smaller bowl, beat one egg. You will use this to seal shut your pastry skins.

Peel one pastry skin onto a plate. Using the envelope method as taught in class, place approximately 2 tablespoons in one corner and roll. Brush egg to the final tip to seal.

Fry rolls in deep fryer or large pot filled with oil until golden brown. Dip in sweet chili sauce and enjoy!

© Recipe Property of John Vang

Laotian Summer Rolls

February 3rd, 2011 § 0 comments § permalink

Makes approximately 15 rolls

INGREDIENTS

For rolls

4 oz rice vermicelli noodles
15 spring roll rice paper skins
5 ounces deep fried tofu, sliced into rectangular pieces (appx. 2 inches x ½ inch)
3 carrots, peeled and julienned
1 cup oyster mushrooms / other julienned vegetable of your choice
1 cup bean sprouts
1 cup fresh cilantro sprigs, cut into 2 inch long sprigs
1 cup fresh mint leaves
1 cup scallions, sliced into 3 inch long sprigs

For dip

2 tablespoons smooth peanut butter
½ cup of hoisin sauce
½ tablespoon of fish sauce

DIRECTIONS

Bring a pot of water to boil and turn off the heat. Soak the noodles in the hot water for 3 minutes or until the noodles have softened. Bring another pot of water to boil, turn the heat off and then put it aside (you will use this water to moisten spring roll skins). Ladle several cups of hot water into a large bowl.

Dip a spring roll skin into the bowl of warm-hot water. Spread onto a large plate. On the edge closest to you, assemble a “sleek palm-full” of noodles as instructed in class. On top of the noodles, place one piece of tofu, an amount of carrots, oyster mushrooms, julienned vegetables of your choice (if using), some bean sprouts, 2 cilantro sprigs, 2 mint leaves and one sprig of scallion. Carefully roll, again, using the “envelope method” as instructed in class. Repeat for each roll.

For the dip, in a saucepan, over low heat, stir peanut butter until smooth. When the peanut butter has started to become a smoother consistency, add the hoisin sauce and stir for 1 minute. Add fish sauce, and stir.

© Recipe Property of John Vang

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

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.

Artichoke Pesto with Parmesan Tortilla Chips

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

For Dip

2 (15-ounce) cans of artichoke hearts, drained
2 cloves garlic, chopped
½ cup fresh basil leaves, chopped
2 tablespoons walnuts, toasted
¼ cup parmesan cheese, grated
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
Salt

For Tortilla Chips

4 whole wheat tortillas, each cut into 8 triangles
Extra-virgin olive oil
Maldon sea salt
¼ cup parmesan cheese

PREPARATION

Preheat oven to 450°F.

Place the artichokes, garlic, basil, walnuts, cheese, lemon juice, and zest in food processor. Puree, and slowly pour in oil until blended. Season with salt, and set aside.

Place tortilla triangles on a baking sheet and coat lightly with olive oil and season with salt and a sprinkling of cheese. Bake for 5 to 8 minutes or until toasted. Serve immediately with dip.

Herbed Goat Cheese

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon salt
Black pepper
2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine
1 long goat cheese log, chilled
Baguette, sliced and toasted

PREPARATION

In a small bowl, mix all ingredients except goat cheese. Place chilled goat cheese log on plate, and drizzle olive oil and herb mixture on top. Serve with bread.

Smoked and Spiced Almonds

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

1½ teaspoons almond oil
2 teaspoons canola oil
1½ cups blanched almonds
2 teaspoons smoked paprika
1 teaspoon Maldon sea salt
½ teaspoon cayenne pepper

PREPARATION

In a sauté pan, add oil and almonds over medium heat, and almonds and toast until golden. Remove from pan with a slotted spoon, and season with spices and salt.
Serve immediately.

Adzuki Bean Salad

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cups adzuki beans, cooked
½ cup arame sea vegetables
2 medium carrots, peeled and shredded
1 red bell pepper, chopped fine
1 green onion, sliced super thin
¼ cup yuzu rice vinegar or plain rice vinegar
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon orange zest
1 tablespoon orange juice
¼ cup tamari
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 teaspoon fresh ginger, peeled and chopped fine
1 clove garlic, chopped fine
1 pinch red chili flakes

PREPARATION

In a large mixing bowl, combine beans, seaweed, carrots, bell pepper, and green onion.
In a separate smaller mixing bowl, combine remaining ingredients, and whisk until well combined. Drizzle over bean mixture, and mix well. Let stand for about 5 to 10 minutes before serving.

Sage & White Bean Crostini

November 29th, 2010 § 0 comments § permalink

Serves 5-6, Appetizer Portions

INGREDIENTS

½ pound white beans, kidney, or navy
1 tablespoon lemon zest
Salt
3 cloves garlic
½ cup extra virgin olive oil
6 fresh sage leaves, chopped
¼ cup lemon juice
1 teaspoon white pepper
1 large baguette, sliced

PREPARATION

Clean the beans, making sure all debris is removed. Place beans in a large pot of power.
Bring beans to a boil, and boil for 5 straight minutes. Take off burner, and let sit uncovered for 1 hour. Drain water, and refill pot with water. Add lemon zest, and return to a boil. Turn to low heat, allowing to simmer on a gentle boil for about 40 minutes, adding warm water as needed to replace evaporating liquid, then salt water and cook 20 more minutes. When beans are tender, take off heat, and cool. Strain, and reserve ½ cup of the bean liquid. Set aside.

Preheat oven to 375°F.

Brush bread with olive oil, and toast in oven.

In a food processor, place cooked beans, garlic, olive oil, sage, lemon juice, and white pepper, and purée until smooth, using the bean liquid in order to loosen mixture if too thick.
Serve generously on the toasted baguette.

Mixed Greens with Herbed Vinaigrette

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

1 shallot, minced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
Salt
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil (neutral flavor oil)
1 teaspoon fresh thyme leaves, chopped fine
1 tablespoon fresh basil leaves, chopped
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped
8 cups (about ½ pound) mesclun (mixed baby greens)
Freshly ground pepper

PREPARATION

In a large mixing bowl, whisk together shallot, white wine, lemon juice and 1 teaspoon salt. Slowly stream in oils until vinaigrette is emulsified. Add herbs and greens and mix well until vinaigrette coats all the leaves. Season to taste with salt and freshly ground pepper. Serve immediately.

Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 6

INGREDIENTS

½ cup almonds
½ cup hazlenuts
¼ cup extra virgin olive oil (Spanish)
6 cloves garlic
3 slices white bread, crusts removed, cut into quarters
2 roasted red peppers, deseeded and destemmed
4 tablespoo ns sherry vinegar (Spanish)
Juice of 1 lemon
3 tablespoons fresh flat leaf parsley, chopped fine
Salt
4 cups baby lettuce
8 ounces canned or jarred Spanish tuna in oil or water, drained
8 anchovies
1 medium red onion, sliced thin in rounds
2 medium tomatoes, cut into wedges
½-1 cup black olives (about 15-20 olives)
Freshly cracked black pepper

PREPARATION

Preheat oven to 350°F. On a baking sheet, place nuts and roast in oven for about 5-7 minutes or until golden color and fragrant. Cool and then remove skins from hazlenuts by rubbing together in a clean towel.
In a medium sauté pan heat 2 tablespoons olive oil and 2 cloves garlic and bread and fry the bread flipping over until crispy brown (1 minute on each side). Drain and set oil aside and place bread on paper towel to drain excess oil.
Place roasted red pepper, nuts, 2 tablespoons olive oil, 4 garlic cloves, sherry vinegar, lemon juice nd parsley into food processor until smooth, season with salt.
Arrange lettuce in a wide shallow dish, place tuna, red onions, bread slices, anchovies, tomatoes and olives across the top. Drizzle dressing over the top. Serve with cracked black pepper.

Apple, Blue Cheese and Bacon Salad

October 18th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 head of butter leaf lettuce (or mesclun mix), leaves roughly torn
1 to 2 tart apples, seeds removed, chopped medium
2 oz, Oregon sweet blue cheese, crumbled by hand
3 pieces thick-cut bacon, cooked and chopped
1 medium red onion, sliced in rounds
Red Wine Vinaigrette, recipe follows
Salt and freshly ground pepper

PREPARATION

In a large bowl, combine all ingredients up through vinaigrette. Next, add just enough vinaigrette to coat lettuce leaves. Season to taste with salt and pepper and mix well. Serve immediately.

Red Wine Vinaigrette

Makes ¾ cup

INGREDIENTS

1 shallot, chopped fine
1 teaspoon Dijon mustard
¼ cup Pinot Noir red wine vinegar
¼ cup walnut oil
¼ cup olive oil

PREPARATION

In a small bowl, combine shallots, Dijon and red wine vinegar. Next, drizzle in oils until emulsified.

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

October 13th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente)
1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half
2 tablespoons chopped garlic
Juice of one lemon
¼ cup olive oil
Sea Salt course
Cracked Black Pepper
Olive Tapenade (recipe follows)

PREPARATION

Mix beans, tomatoes and garlic in a large salad bowl. Dress with olive oil and lemon juice and toss well, season with salt and pepper and serve drizzling a little olive tapenade atop each serving.

Black Olive Tapenade

Makes 1 cup

INGREDIENTS

¾ cup nicoise olives, pitted
1 anchovy fillet
2 tablespoons capers
1 clove garlic
¼ up chopped herb (basil, thyme, parsley, oregano, marjoram)
¼ cup olive oil
Salt/pepper

PREPARATION

Mix all ingredients in a blender or with a hand held processor until coarsely ground.

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

Heirloom Tomato and Pesto Pasta Salad

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

1lb Pasta, cooked
2 gloves Garlic, minced
4 medium Zucchini, chopped
1½ lbs. Heirloom tomatoes, chopped
2 cups fresh Basil leaves
Juice of one large Lemon
½ cup Extra virgin olive oil
Salt and pepper, to taste

PREPARATION

In a large sauté pan, over medium heat, sauté garlic, add zucchini and season with salt, cook, 5 to 7 minutes. Add tomatoes, warm through and combine with cooked pasta. Meanwhile, in a blender, add basil, lemon juice and olive oil and puree, taste for salt. Drizzle pasta salad with basil sauce.

Heirloom Tomato and Pesto Pasta Salad

Corn Salsa with Chips

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

Corn
Cilantro
Red peppers
Lime juice
Scallions
Corn chips
Avocado
Salt

PREPARATION

Chop all ingredients and combine in bowl. Serve with corn chips

Corn Salsa with Chips

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

Cilantro Lime Honeydew Prosciutto Bites

October 11th, 2010 § 0 comments § permalink

Makes 20 Bites

INGREDIENTS

Lime marmalade, recipe below
10 each prosciutto slices, sliced thin and cut in half
½ cup cilantro leaves
1 ripe honeydew melon, skin removed, sliced in 2 to 3” long slices

PREPARATION

To assemble, spread ½ teaspoon lime marmalade over the prosciutto and place a few cilantro leaves on top, followed by a slice of melon and then wrap the prosciutto around the melon.
Serve immediately.

Lime Marmalade

INGREDIENTS

2 limes
½ cup sugar
½ cup water
1 teaspoon salt

PREPARATION

Zest limes and set aside.
Remove and discard the white part (pith) of the lime and segment into supremes or just the lime “meat”.
In a heavy bottom saucepan, bring the lime zest, sugar, water, lime “meat,” and salt to a boil.
Let boil on a low rolling boil for about 20 minutes or until reduced by half.
Take off heat and allow to cool to room temperature (it will thicken as it cools).

Cilantro Lime Honeydew Prosciutto Bites

Jerusalem Bread

October 11th, 2010 § 0 comments § permalink

Makes 30 triangles

INGREDIENTS

2 cups feta, crumbled
¾ cups cold water
1 jalapeno, chopped
¼ teaspoon salt
2 cups all-purpose flour
2 tablespoons canola oil

PREPARATION

Preheat oven to 400˚F and line two baking sheets with parchment paper. For filling, mix feta and jalapeno, set aside. In a large bowl, mix all ingredients until combined. On a floured work surface, turn out dough and roll out to ½” thick. Cut into triangles. Place stuffing in center, fold over and pinch close. Bake for 10 minutes and and serve.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

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

Meatballs with Pomegranate Sauce

October 11th, 2010 § 0 comments § permalink

Makes 30 mini meatballs

INGREDIENTS

½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below

PREPARATION

Preheat oven to 450ËšFand line two baking sheets with parchment paper. In a large bowl, combine all ingredients and form into small meatballs. Place meatballs on baking sheets and bake for 8 minutes or until meat is fully cooked. Serve immediately with pomegranate sauce.

Pomegranate Sauce

INGREDIENTS

¾ cups pomegranate molasses
1 teaspoon salt
1 cup honey
½ teaspoon black pepper
1 cup Pinot Noir wine
½ teaspoon crushed red pepper flakes

PREPARATION

In a small saucepot over medium heat, combine all ingredients and reduce by half. Sauce should be thick, but still pourable.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Grape Leaves

October 11th, 2010 § 0 comments § permalink

Makes 24

INGREDIENTS

2 (1 lb) jars grape leaves or pack of 12
2 carrots, peeled and grated
2 cups cooked basmati rice
¼ cup feta cheese, crumbled
sautéed with onions and garlic
cooled Salt and pepper, to taste
5 scallions, roughly chopped
Yogurt Sauce, recipe below

PREPARATION

Preheat oven to 450ËšF. In a large pot of boiling water, blanch grape leaves for 1-2 minutes to remove vinegar solution. Remove and once cooled, trim stems. In a large bowl, combine cooked rice, carrots, scallions and feta and season with salt and pepper. Place single grape leaf on cutting board and add a small amount of the rice mixture in the middle, fold in on both sides and roll away from you to form a small cylinder. Repeat until finished. Place grape leaves on sheet trays with a small amount of water (to prevent sticking) for 2-3 minutes, or until warm. Serve immediately with yogurt sauce.

Yogurt Sauce

INGREDIENTS

2 cups plain low fat yogurt
¼ cup celery, grated
1 teaspoon mashed garlic
2 tablespoons orange juice
1 teaspoon prepared horseradish
2 tablespoons lemon juice
2 cups chopped English cucumber, seeds removed
Salt and pepper, to taste

PREPARATION

In a small bowl, combine all ingredients and serve.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Grape Leaves

Pumpkin Maple Soup with Autumn Spiced Pumpkin Seeds

October 11th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons butter
2 teaspoons cinnamon
1 large onion, chopped
1 teaspoon all spice
2 large carrots, peeled and chopped
½ teaspoon grated fresh nutmeg
2 (2-pound) pumpkin peeled, seeded, chopped (about 6 cups)
½ cup whipping cream
4 cups vegetable broth
¼ cup maple syrup
2 star anise Salt and freshly ground pepper

For garnish, recipes follow
Autumn Spiced Pumpkin Seeds
Cranberry Sage Pecan Pesto
Red Basil Ginger Almond Cinnamon Pesto

PREPARATION

Melt butter in Dutch oven over medium-high heat. Add onion and carrots, sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and star anise, cinnamon, allspice and nutmeg. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard star anise. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and maple syrup . Bring to simmer and season to taste with salt and pepper.

(Can be made 1 day ahead. Chill. Bring to simmer before serving, thin with more stock, if desired.)

Autumn Spiced Pumpkin Seeds

INGREDIENTS

½ cup pumpkin seeds
2 tablespoons butter, melted
½ tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
3 tablespoons maple syrup

PREPARATION

Preheat oven to 400ËšF.
Toss pumpkin seeds with butter and spices, place in oven, 15 minutes or until crisp and golden. Let cool.

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup ricotta cheese
¼ cup extra virgin olive oil
4 large heirloom tomatoes, sliced
1 pint cherry Tomatoes, halved
1 large red onion, sliced
1 cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh flat-leaf parsley
½ cup pitted green olives (ideally calabrese or something equally briny)
Red wine vinegar
Extra virgin olive oil (ideally Frantoia or Montevertine)
Black pepper
Maldon sea salt, to taste

PREPARATION

Place ricotta cheese in mixing bowl and whisk with about a ¼ cup of olive oil until cheese is smooth. Season lightly with kosher salt and black pepper. Place Heirloom and Cherry tomatoes on plate and season with generous amount of sea salt, freshly cracked pepper, and a dash of red wine vinegar (important to get a little vinegar on each tomato). In a separate mixing bowl, toss together onions, herbs, and olives, and season with red wine vinegar, olive oil, salt, and pepper. Spread evenly over tomatoes. Place healthy dollops of ricotta on top of entire salad and drizzle with more olive oil and sprinkle with final pinch of sea salt.

© Recipe courtesy of John Adler, franny’s

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

Zucchini Cakes

August 3rd, 2010 § 0 comments § permalink

Makes 40 small cakes

INGREDIENTS

4 zucchini, grated
¾ cup bread crumbs
½ small onion, grated
¼ cup feta cheese, crumbled
½ bunch scallions, roughly chopped
1 cup canola oil
1½ tablespoons fresh dill, roughly chopped
Salt and pepper, to taste
2 eggs, lightly beaten
Yogurt Sauce, recipe below

PREPARATION

In a large mixing bowl, combine all ingredients and make into small patties. In a large sauté pan, heat canola oil and add zucchini cakes (be careful not to crowd pan) and cook till golden brown on one side, 2 to 3 minutes. Turn the cakes over and cook on the other side until done, about 2-3 minutes. Place on paper towels to drain of excess grease. Serve immediately with yogurt sauce.

For Yogurt Sauce

INGREDIENTS

2 cups plain low fat yogurt
¼ cup celery, grated
1 teaspoon mashed garlic
2 tablespoons orange juice
1 teaspoon prepared horseradish
2 tablespoons lemon juice
2 cups chopped English cucumber, seeds removed
Salt and pepper, to taste

PREPARATION

In a small bowl, combine all ingredients and serve.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Zucchini Cakes

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