Summer Sausage and Herb Cassoulet

June 27th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Olive oil
1 medium yellow onion, chopped fine
4 cloves garlic, chopped fine
½ tablespoon lemon zest
2 pounds cranberry beans, shelled
1 cup white wine
2 cups vegetable or chicken stock
½ cup fresh thyme leaves
¼ cup fresh parsley leaves
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne
2 tablespoons lemon juice
4 links of herbal chicken sausage, sliced 1 inch thick
1 cup bread crumbs
½ cup parmesan cheese, grated
Fresh parsley for garnish

Directions

Pre-heat oven to 400°F. In a ceramic casserole pan heat the olive oil on a medium high heat, cook the onions, garlic and lemon zest for about 3-4 minutes or until semi translucent. Add the cranberry beans, white wine and stock and stir well. Cook for about 5 minutes add the herbs, seasonings and sausage, stir well. Cook about 5-8 more minutes and take off heat. Mix together, bread crumbs and cheese and season with a little salt. Sprinkle atop the mean mixture and place in a preheated oven, uncovered for about 10 minutes or until browned on the top. Take off heat and garnish with fresh chopped parsley.

Manchengo Cheese & Ham Croquettes

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons olive oil
1 small medium yellow onion
½ cup flour
¾ cup milk
1 teaspoon salt
1 teaspoon black pepper
2 eggs
½ cup fresh parsley, chopped
1 cup Serrano ham, chopped
1 cup manchengo cheese, grated
1 cup bread crumbs
Oil for frying

Directions

In a medium sauce pan, heat oil to a medium high heat, add onion and sauté for about 3-4 minutes or until onion is translucent. Add flour and stir well until completely mixed in, sauté about a minute, stirring constantly. Pour in the milk whisking continuously for about 3-4 minutes. Season with salt and pepper. Add parsley, Serrano ham and cheese, again whisking continuously as the mixture cooks and the cheese melts. Spread misture onto a large baking sheet and place in the refrigerator to cool. When cool, beat eggs and set aside in a bowl and place bread crumbs in a bowl as well. Remove cheese mixture from the refrigerator and scoop up and form into balls, dip in the egg mixture and then roll in the breadcrumbs. Place rolled croquettes in a pan filled with oil and deep fry for about 3-4 minutes or until browned and cooked through. Serve warm, serve with garlic aioli if desired.

Asian Pork Meatballs with Sesame Spinach

May 26th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 small Spinach onion, minced
3 cloves garlic, minced
2 teaspoons ginger, minced
2 pounds ground pork
2 tablespoons fresh cilantro, chopped
1 large egg, scrambled
¾ cup Panko breadcrumbs
1 teaspoon fish sauce
2 tablespoon soy sauce
Sriracha (optional, to taste)
Hoisin (optional, to taste)
Canola oil
Sesame oil
2 pounds baby spinach
1 tablespoon white sesame seeds

For the dipping sauce

2 parts soy sauce
1 part lime juice
Red pepper flakes

Directions

In a small sauté pan, heat 1 tablespoon of oil up to a medium heat. Add onions and sweat for about 1 minute. Add in garlic and ginger and sweat for another minute. Place onion mix into a bowl and cool. In a large mixing bowl, add pork, cilantro, egg, cooled onion mix, breadcrumbs, fish sauce, soy sauce, and sriracha or hoisin to taste. Mix together evenly. Shape into 20-24 balls and fry them in a pan (6-8 minutes) or bake them in a 400 degree oven (10-15 minutes). In a large sauté pan, heat 2 teaspoons of canola and 1 teaspoon of sesame oil on a medium/high heat. Sauté spinach in two batches. Plate spinach and sprinkle white sesame seeds on top and serve with meatballs.

For the dipping sauce

Mix all ingredients together and use for dipping.

Santorini Shrimp

May 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
3 cloves garlic, chopped fine
1 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
½ cup Santorini Dried Tomatoes, chopped
Juice and zest of 1 lemon
½ cup white wine
1 pound tomatoes, chopped
Salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons bread crumbs, dried
½ cup crumbled feta

Directions

Pre-heat broiler to 400°F. In a preheated large skillet, sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add the sundried tomatoes and sauté a few more minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly.

Tomato Croquettes

May 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cup plum tomatoes, chopped (include juices)
¼ cup Santorini Dried Tomatoes, chopped
½ cup yellow onion, chopped fine
2 garlic cloves
1 tablespoon fresh parsley leaves, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh mint, chopped
2 small red chilies, roasted and chopped
1 teaspoon lemon zest
Salt and ground black pepper
1 cup all purpose flour
½ teaspoon baking powder
¼ cup bread crumbs
Olive oil for frying

Directions

Combine tomatoes, onion, garlic, herbs, chilies and spices in a large bowl. Add flour, bread crumbs, baking powder, salt and pepper and mix together to the consistency of a thick batter (adding a little water if need be). In a large heavy skillet, heat enough olive oil for frying. Take one heaped tablespoon at a time and drop the batter into the hot oil; fry until golden brown and crisp. Drain on paper towels. Serve with Tzaziki.

Fall Stuffed Mushrooms

December 16th, 2010 § 1 comment § permalink

Makes 40 stuffed mushrooms

INGREDIENTS

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

PREPARATION

Preheat oven to 375°F.

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

Zucchini Basil Gratin

October 13th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 to 4 medium zucchini, shredded on box grater
3 teaspoons sea salt
1 tablespoon olive oil
½ cup fresh basil, chopped fine

INGREDIENTS FOR TOPPING

½ cup fine bread crumbs
½ cup Asiago cheese, grated fine
1 tablespoon chopped basil
1 tablespoon olive oil

PREPARATION

Preheat oven to 400Ëš.
Place shredded zucchini into a colander and with sprinkle.
Let moisture drain from zucchini for 30 minutes and then squeeze out any excess liquid.
In a medium sized mixing bowl combine zucchini, olive oil and chopped basil.
Pack zucchini mixture into a shallow ceramic baking dish.
Meanwhile, in a separate small mixing bowl combine bread crumbs, grated Asiago cheese, chopped basil and olive oil.
Sprinkle bread crumb topping over the zucchini mixture and bake for 30 to 35 minutes or until brown.
Serve immediately.

Zucchini Basil Gratin

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

Traditional Andalusian Gazpacho

October 11th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

15 medium tomatoes, cored and cut into small pieces
1 medium yellow onion, chopped fine
¼ cup sherry vinegar
½ cup olive oil (Spanish)
¼ cup fresh flat leaf parsley, chopped fine
1 teaspoon sugar
2 teaspoons salt
1 teaspoon cumin seeds, toasted
1 cup dry bread crumbs, rinsed in water
Flat leaf parsley, garnish

PREPARATION

Mix all ingredients in a large mixing bowl. Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving. Garnish with fresh parsley.

Alternatively grind up with a mortar and pestle until desired consistency. Chill before serving.

Traditional Andalusian Gazpacho

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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