Spring Pea Soup with Chive Blossom Croutons and Pea Flowers

April 9th, 2012 § 0 comments § permalink

Serves 10

Ingredients

Olive oil
3 cloves garlic, chopped fine
2 medium white spring onions, chopped fine
1 teaspoon lemon zest
3 cups fresh spring peas, shelled
¼ cup fresh parsley, chopped
2 teaspoons salt
2 teaspoons sugar
¼ cup lemon juice
13 cup dry white wine
4 cups fresh spring pea stock (recipe follows)
¼ cup fresh mint leaves
Black pepper
Heavy cream
Chive Croutons (recipe follows)
Pea tendrils & flowers for garnish

Directions

Heat a soup pan with a little olive oil (covering the bottom of the pan) to a medium high heat and add garlic and spring onions. Add the lemon zest and continue to sauté for 3-4 minutes or until onions and garlic are translucent. Add the peas, parsley, sugar, lemon juice, white wine and pea stock and bring to a boil. Cook for exactly two minutes and then take out fresh peas and plunge into an ice bath (it is okay for other ingredients to get caught up in this process). Strain the pea mixture and set aside. Allow the stock to cool to room temperature. Combine the stock, the pea mixture and the fresh mint leaves and blend in batches until the entire batch is blended and smooth. Warm the soup just before serving to a lukewarm temperature. Serve with a few dollops of heavy cream and Chive Croutons with some pea tendrils and flowers as garnish.

Spring Pea Stock

Makes 4 cups

Ingredients

2 tablespoons butter
Olive oil
3 cloves garlic
1 tablespoon lemon zest
1 bunch green onions, sliced thin, green and white parts
¼ cup fresh parsley leaves and stems
2-3 cups pods from fresh peas
4 cups water
1 teaspoon salt
1 teaspoon pepper

Directions

Melt butter in a soup pot with 1-2 tablespoons olive oil. On a medium high heat sauté the garlic, lemon zest and green onions for a few minutes or until onions are semi-translucent. Add the parsley and mint and sauté a few more minutes. Add the pea pods and water and stir. Bring to a boil and add salt and pepper. Reduce to a simmer and cook for about 20 minutes. Strain and reserve liquid.

Chive Blossom Croutons

Makes 2 cups of croutons

Ingredients

2 cups cubed white bread (1½ inch cubes)
3 tablespoons melted butter
1 tablespoon extra virgin olive oil
3 tablespoons chive blossom flowers
1 tablespoon fresh chives, chopped fine
½ teaspoon salt
½ teaspoon black pepper

Directions

Preheat oven to 375°F. Combine all ingredients in a mixing bowl and mix well, making sure that the bread cubes are totally covered with butter. Place the croutons on a baking sheet and bake for about 20 minutes, turning as needed and until slightly browned on all sides. Allow to cool.

Chive Blossom Croutons

April 9th, 2012 § 0 comments § permalink

Makes 2 cups of croutons

Ingredients

2 cups cubed white bread (1½ inch cubes)
3 tablespoons melted butter
1 tablespoon extra virgin olive oil
3 tablespoons chive blossom flowers
1 tablespoon fresh chives, chopped fine
½ teaspoon salt
½ teaspoon black pepper

Directions

Preheat oven to 375°F. Combine all ingredients in a mixing bowl and mix well, making sure that the bread cubes are totally covered with butter. Place the croutons on a baking sheet and bake for about 20 minutes, turning as needed and until slightly browned on all sides. Allow to cool.

Cheddar Potato Pierogies with Bacon Fried Onions & Chive Sour Cream

March 9th, 2012 § 0 comments § permalink

Makes 20 pierogies

Ingredients

For the dough (should be made at least an hour in advance)

3 cups flour
1 teaspoon salt
2 tablespoons sour cream
1 egg, beaten
¾ cup water

For the filling

3 russet potatoes, peeled, boiled and mashed
¾ cup cheddar cheese, shredded
2 teaspoons black pepper
1 teaspoon salt
2 tablespoons fresh chives, chopped

For the Bacon Fried Onions & Chive Sour Cream

Oil
3 slices bacon
1 medium red onion, halved and sliced
1½ cups sour cream
2 tablespoons fresh chives, chopped

Directions

For the dough

In a large mixture bowl combine all ingredients and mix until a stick dough forms, using your hands to bind and mix, adding more water or flour as needed. Knead the dough for about 5 minutes. The dough should be smooth and elastic. Place the dough in a plastic bag and refrigerate for about an hour before using.

For the filling

Mix together all filling ingredients until well combined. Season to taste with salt and pepper.

For the Bacon Fried Onions & Chive Sour Cream

In a hot cast iron skillet with a small amount of oil, cook the bacon until crisp and drain on a paper towel. In the same pan on medium heat, cook the red onions until caramelized, about 12 minutes. Drain onions on paper towels. In a small mixing bowl combine the sour cream and chives. Crumble in the cooked bacon, mix well and set aside.

Roll out the peirogi dough on a lightly floured surface. Cut out either circles or squares that are approximately 4-5 inches in diameter. Place about 2 tablespoons of filling in the center of each shape and fold the dough over the filling. Seal the sides carefully and well, making sure to use damp fingers. When all the pierogies are made, heat a large skillet with a little oil on a medium high heat. Sear the pierogies on each side until they are lightly browned, about 2-3 minutes per side. Serve with a dollop of the Bacon Fried Onions & Chive Sour Cream and a few onions.

Summer Squash Soup with Mint Pesto

August 11th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
1 medium yellow onion, chopped
2 tablespoons fresh chives, chopped
2 medium zucchini, chopped
2 patty pan squash, chopped
1 yellow zucchini, chopped
1 teaspoon salt
3 cups onion broth or light vegetable stock
½ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 cloves garlic
½ cup olive oil
½ tablespoon red chili flakes
½ teaspoon salt

Directions

In a large soup pot, heat the olive oil and butter on a medium high heat, add the shallots and the onions and cook until translucent. Add the squash and chives and cook for about 5 minutes or until semi soft. Season with salt and add vegetable stock and cook on medium for about 10 minutes. Remove from heat, allow to cool slightly and blend until smooth using a blender or a hand held mixer. In the meantime in a blender combine the fresh herbs, garlic, and olive oil and blend until smooth, season with chili flakes and salt and drizzle on top of the soup.

Summer Garden Portobello Quiche

August 11th, 2011 § 0 comments § permalink

Makes 1 mini Quiche

Ingredients

1 large portabella mushroom, stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Lemony Pesto Verde

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Herb Butter

August 10th, 2011 § 0 comments § permalink

Makes 1 cup butter

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions

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

Linguica Sausage, Chicken, Lobster & Steamer Clams in Herb Butter & Lemony Pesto

August 10th, 2011 § 0 comments § permalink

Serves 9

Ingredients

Olive oil
2 cloves, garlic, chopped
1 teaspoon red chili pepper, chopped fine
1 medium yellow onion, chopped
1 bunch green onions, sliced
1 pound baby potatoes, whole
1 pound linguica sausage, sliced into 1 inch thick pieces.
3 ears of corn cobs, cut into 1 inch pieces
1 pound chicken breasts, cut into 2 inch strips
1 cup cherry tomatoes, halved
1 dozen littleneck clams, scrubbed
1 dozen steamer clams, scrubber
1 small lobster
2 cups white wine
Salt & pepper
Herb Butter (recipe follows)
Lemony Pesto (recipe follows)

Directions

In a large heavy bottom soup pan heat the oil to medium high and sauté the garlic, chili and onions until semi translucent or about 3 minutes. Turn heat to low and layer all the rest of the items in the pan in the following order: potatoes, sausage, corn, chicken, tomatoes, littlenecks, steamers and then lay the lobster down on top of all of the steamers. Pour about two cups of wine over the mixture and season with salt and pepper. Cover and turn up heat to medium and cook for about 20 minutes. Steam should be trying to escape out the pan. Turn down a bit lower and cook for another 10 minutes or until the potatoes are tender all the way through and all the clams are opened. Take the pan off the heat and place a few large dollops of herb butter in the top of the pan over the lobster. And let stand for a few minutes. Remove the lobster and cut it up. To serve first mix the clambake up after the lobster has been removed and the herb butter placed on top. Spoon the mixture in a large flat shaped bowl and place a bit of lobster on top. Drizzle the lemony pesto on top and serve!

Herb Butter
Makes 1 cup butter

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions

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

Lemony Pesto Verde
Makes 1 cup

Ingredients

3 tablespoons fresh basil, chopped fine
1 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine (optional)
1 tablespoon champagne vinegar
1 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Sweet Onion Vinaigrette

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper

Directions

Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.

Sweet Corn Aioli Lobster Rolls

July 26th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 ½ pounds lobster meat, cooked, large chucks and cold
½ cup sweet corn kernels
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
Juice of 1 lemon
½ -3/4 cup sweet corn lemon aioli (recipe follows)
Hot Dog buns

Directions

In a mixing bowl combine the lobster meat, corn and fresh herbs and toss together well. Season with salt and drizzle lemon juice all over. Mix in the lemon juice and let stand for a few minutes. Dress to desired consistency with the sweet corn lemon aioli and serve on hot dog buns.

Sweet Corn Aioli
Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

Garden Baked Beans

July 22nd, 2011 § 0 comments § permalink

058

Serves 12

Ingredients

2 pounds dry beans or 3 pounds fresh (cranberry, navy, yellow, eye, heirlooms in general are best)
2 sprigs fresh thyme
Olive oil
3 cloves fresh garlic
1 medium yellow onion, chopped
1 red onion, chopped
1 green onion, chopped
2 teaspoons salt
½ cup molasses
1 cup dark amber beer
¼ cup maple syrup
½ cup spicy yellow mustard
1 cup fresh tomatoes, chopped
½ cup fresh chives, chopped fine
½ cup fresh parsley, chopped fine

Directions

If using dry beans, clean and soak the beans overnight submerged in water. For fresh beans or after dry beans have soaked, place the beans in fresh water with the sprig of thyme in a large pan and cook until tender for about 30 minutes. Set aside.

In a large dutch oven pot or heavy bottom pot, with a little olive oil sauté the garlic and yellow, red, and green onions until a little translucent, season with some salt. Strain the beans in a large mixing bowl, reserving the liquid, and mix together with the molasses, amber beer, maple syrup, mustard and tomatoes until well combined. Pour the bean mixture over the onions and mix together well. Pour about 2 cups of the water into the pan; the water should cover the beans by a few inches.

Preheat the oven to about 375 degrees F. Place the pot covered in the oven and bake for about 4-5 hours, making sure to place more water in the pot as it evaporates, mixing as you do this as well. The mixture will start to get thicker and darker. When the beans are very tender for the last hour uncover the beans and turn the heat up to 425 degrees F, stirring every 15 minutes. Taste the mixture at this stage making sure it’s sweet and spicy enough to your taste, then add the fresh herbs and mix well. The final product should be dark, the beans super tender and the juice thick!

Summer Herb Chimichurri, Grilled Potato Salad

July 19th, 2011 § 1 comment § permalink

Serves 4

Ingredients

1 cup fresh parsley, chopped
¼ cup fresh oregano, chopped
¼ cup fresh thyme leaves, chopped
2 tablespoons fresh chives, chopped
3 cloves garlic, chopped
1 medium shallot, chopped
3 tablespoons lemon juice
2 teaspoons lemon zest
½ -3/4 cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon smoked Spanish paprika
2 teaspoons salt
1 teaspoon black pepper
2 cups watercress
1 pound grilled baby potatoes, sliced
1 cup cherry tomatoes red & yellow, halved
Steak slices, optional

Directions

In a blender combine all the herbs, shallots, garlic, lemon juice and zest, olive oil and vinegar and blend until smooth, adding more olive oil if needed. Pour in a bowl and season with the paprika, salt and pepper, stir and let stand for at least 30 minutes unrefrigerated. On a large plate, arrange the watercress, tomatoes and the potatoes. Drizzle the Chimichurri all over and place the streak slices down as well.

Sweet Potato Oven Fries

July 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 medium sweet potatoes
¼ cup fresh chives, chopped
½ tablespoon cumin
½ tablespoon Maldon salt

Directions

Preheat oven to 400°F

Partially bake the sweet potatoes for about 30 minutes. Allow to cool and peel.

Cut potatoes into thin wedges or to desired size. In a large mixing bowl, gently toss the potatoes with the cumin and chives. Bake in the oven for about 20 minutes or until desired crispness. Remove from the oven, and sprinkle with Maldon salt.

Herbed Tomato Salsa

July 11th, 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 tablespoon fresh chives, chopped fine
1 tablespoon 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.

Lean Grassfed Beef Burger

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 pound lean ground beef (grass fed)
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh marjoram, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon ground mustard powder
2 tablespoon Worcestershire sauce
Salt/pepper

Directions

Combine all ingredients together in a large mixing bowl and form out patties. Place on wax paper and place in freezer for approximately 10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice.

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.

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.

Summer Squash Soup with Basil-Mint Pistou

June 27th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
1 medium yellow onion, chopped
2 tablespoons fresh chives, chopped
2 medium zucchini, chopped
2 patty pan squash, chopped
1 yellow zucchini, chopped
1 teaspoon salt
3 cups onion broth or light vegetable stock
½ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 cloves garlic
½ cup olive oil
½ red chili flakes
½ teaspoon salt

Directions

In a large soup pot, heat the olive oil and butter on a medium high heat, add the shallots and the onions and cook until translucent. Add the squash and chives and cook for about 5 minutes or until semi soft. Season with salt and add vegetable stock and cook on medium for about 10 minutes. Remove from heat, allow to cool slightly and blend until smooth using a blender or a hand held mixer. In the meantime in a blender combine the fresh herbs, garlic, and olive oil and blend until smooth, season with chili flakes and salt and drizzle on top of the soup.

Goat Cheese Stuffed Piquillo Peppers

June 27th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 small shallot, chopped fine
2 teaspoons sherry vinegar
1 pinch chili flakes
½-1 cup goat cheese
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh thyme, chopped fine
½ tablespoon fresh chives, chopped fine
1 jar piquillo peppers
Olive oil & garlic
Sherry vinegar garnish
Salt

Directions

In a medium bowl, stir together, shallot, vinegar, chili flakes, goat cheese and herbs until fully combined. Split the piquillo pepper and spoon cheese into the inside. Place about 2-3 tablespoons olive oil and a few cloves of garlic in a large frying pan and heat to medium high heat. Cook the stuffed peppers about a minute on each side and serve immediately with a drizzle of sherry vinegar and a pinch of salt.

Spring Mix Salad with Herbed Onion Dressing

June 23rd, 2011 § 0 comments § permalink

Serves 1-2

Ingredients

1 tablespoon shallot, chopped fine
2 green onions, sliced thin
1 tablespoon red onion, chopped fine
1 tablespoon champagne vinegar
2 tablespoons olive oil
Pinch or two of salt
Pinch or two of black pepper
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 teaspoon thyme leaves (optional)
2 cups spring mix salad greens

Directions

In a large mixing bowl, mix together all ingredients except the mixed greens, the mixture will be thick and not drippy. Season with salt to taste. Toss together with the mixed greens and serve.

Herbed Portabella Quiche

June 23rd, 2011 § 0 comments § permalink

Makes 1 mini quiche

Ingredients

1 large potabella mushroom stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Beet Pickled & Herbed Deviled Eggs

June 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.

Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Spring Garlic Bread Sticks

May 25th, 2011 § 0 comments § permalink

Makes 24 bread sticks

Ingredients

Basic Pizza Dough (Ger-Nis)
1 cup spring garlic, chopped
1 cup extra virgin olive oil
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon parsley, chopped fine
¼ cup parmesan, grated
1 tablespoon red chili flakes
Maldon salt (flake sea salt)

Directions

Pre-heat oven to 350°F. Prepare 1 batch of Ger-Nis Pizza Dough. In a blender add the spring garlic, extra virgin olive oil, fresh herbs, parmesan and red chili flakes. Blend until smooth. Shape the pizza dough in 24 long thin sticks (5 inches long and about ½ inch thick). Twist the breadsticks holding each side and twisting in opposite directions. Lay on a baking sheet lined with parchment paper. Brush with the garlic mixture well and bake in the oven for about 15 minutes or until golden brown. Take out of oven and sprinkle immediately with the Maldon salt.

Spring Herbal Osso Bucco & Herbed Gremolata

May 25th, 2011 § 0 comments § permalink

Serves 4-6

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

Ingredients

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

Directions

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

Herbed Gremolata

Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest
1 teaspoon maldon salt
½ teaspoon red chili flakes

Directions

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

Herbed Calamari with Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Vegetable oil for deep frying (about 2 cups)
¼ cup lemon juice
½ cup buttermilk
1 pound squid with tentacles, cleaned and sliced into thin rings
½ cup flour
½ cup cornmeal
½ cup breadcrumbs (fine)
1 tablespoon fresh mint, chopped superfine
1 tablespoon fresh chives, chopped superfine
1 tablespoon fresh parsley, chopped superfine
1 teaspoon sea salt
1 teaspoon black pepper, ground fine
Chive Blossom Garlic Aioli (recipe follows)
Lemon wedges

Directions

In a small mixing bowl mix together the lemon juice and the buttermilk and add the calamari, making sure to mix well and that all calamari pieces are covered with the milk and lemon mixture. Let marinate for about 30 minutes. Heat the oil to a medium high heat. In a medium mixing bowl mix together flour, cornmeal, and breadcrumbs, then add in the herbs making sure they are chopped superfine. Season with salt and pepper and set mixture aside. Strain the calamari and little by little place the calamari in the flour mixture, gently tumbling around until completely coated in the flour mixture. Drop into the hot oil and allow to fry for about 1-2 minutes or until the calamari is floating for more than a few seconds. Drain on paper towels. Serve with lemon wedges and the aioli for dipping.

Chive Blossom Garlic Aioli

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Beet Pickled & Herbed Deviled Eggs

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.
Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Lentil Salad with Creamy Yogurt Dressing

May 24th, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

For the salad

6 cups water
113 cups French lentils, sorted
2 teaspoons sea salt
2 medium carrots, peeled and finely diced (to the size of the lentils)
1 stalk celery, finely diced (to the size of the lentils)
½ medium red bell pepper, finely diced (to the size of the lentils)
½ medium yellow bell pepper, finely diced (to the size of the lentils)
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, snipped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped

For the dressing

1 cup yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoon white wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons sea salt, or to taste
½ teaspoon freshly milled black pepper, or to taste

Directions

To prepare the salad, in a medium saucepan, bring the water to a boil. Add the lentils and cook at a boil for 10 minutes. Add the salt and boil for 10 to 15 minutes longer or until the lentils are cooked through but are still firm enough to hold their shape. Drain them in a sieve and rinse under cold running water until cool. Drain thoroughly and pour into a serving bowl.

Add the chopped vegetables and herbs and stir to combine.

In a bowl, combine all of the dressing ingredients and whisk until smooth. Pour the dressing over the salad and mix well. Let the salad to rest for 10 to 15 minutes. Adjust seasonings to taste.

Adapted from The Modern Vegetarian Table by Peter Berley

Shaved Spring Vegetable and Apple Salad

May 24th, 2011 § 0 comments § permalink

Serves 6 to 8

Ingredients

½ cup extra-virgin olive oil
2 tablespoons rice vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chives, chopped
2 tablespoons fennel fronds, chopped
2 red apples (gala, winesap, or red delicious), shaved paper-thin
2 fennel bulbs, trimmed, cored and shaved paper-thin
6 large or 8 small radishes, trimmed and shaved paper-thin
4 large or 6 small sunchokes, peeled and shaved paper-thin
Sea salt or kosher salt and freshly ground black pepper

Directions

In a medium bowl, whisk together the oil, rice vinegar, lemon juice, chives, and fennel fronds.

Add the shaved fruit and vegetables to the vinaigrette, toss well, and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Taste again and add additional salt if desired before serving.

Adapted from The Flaxitarian Table by Peter Berley

Parsley Chive Butter

May 7th, 2011 § 1 comment § permalink

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh parsley, chopped fine
¼ cup fresh chives, chopped fine
1 teaspoon maldon salt

Directions

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

Shrimp & Asparagus Risotto with Parsley Chive Salt Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup fish stock
1½ cups asparagus stock (made from the asparagus ends and water)
1½ cups asparagus spears (about 1½ bunches)
1 tablespoon butter
1 tablespoon olive oil
2 medium shallots, chopped fine
1 pound medium shrimp, peeled and deveined
1 cup long grain brown rice
½ white wine
1 cup grated parmesan
Parsley Chive Salt Butter (recipe follows)

Directions

In a medium-sized saucepot combine the fish and asparagus broths and heat until warm. Keep simmering on a separate burner while making risotto. Blanch the asparagus tips in the simmering water for 2-3 minutes, remove and place in an ice bath. Set aside. In a separate medium saucepot, heat butter and olive oil to a medium heat and add shallots. Cook shallots until translucent, about 3-4 minutes. Add the shrimp and cook until just pink and tender, or about 3-4 minutes. Remove and set aside. add the rice and white wine and stir well. Cook for about 2-3 minutes. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 30 minutes. Add the shrimp and asparagus spears to re-warm, about 2 minutes. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper and place about a tablespoon of parsley-chive butter onto each serving.


Parsley-Chive Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh parsley, chopped fine
¼ cup fresh chives, chopped fine
1 teaspoon maldon salt

Directions

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

Turkey Jerky (travel dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 3 cups of treats

Ingredients

2 pounds turkey breast, sliced thin
3 cloves garlic, minced
1 tablespoon honey
3 tablespoons soy sauce or tamari
¼ cup water
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh chives, chopped fine

Directions

Pound the sliced turkey breasts with a meat pounder until thin. Set aside. In a small mixing bowl whisk together, garlic, honey, soy sauce and water, add the herbs and stir. Add the turkey slices and mix together. Cover and refrigerate for 24 hours.

Preheat oven to 175°F.

Drain the sliced dry from the turkey and pat turkey slices dry. Lie flat on a baking sheet covered with parchment paper and place in the oven for 3 hours. After 3 hours flip over turkey slices and cook another 3-4 hours or until completely dry and leathery. Let stand for a few hours and then cut into bite or treat size pieces. Store in an airtight container for up to one month.

The Gentle Bloody Mary

May 5th, 2011 § 0 comments § permalink

Makes 1 pitcher of bloody mary mix

Ingredients

4 cups tomato juice
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh horseradish, grated
1 teaspoon lemon zest
2 tablespoons worcestershire sauce
1 teaspoon celery salt
Juice of 2 lemons
1 teaspoon white pepper
Dash of citrus champagne vinegar
Smoky Salt
Vodka

Directions

In a large pitcher combine all ingredients and stir well. In a tall glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.

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.

Baked Egg & Goat Cheese in Brioche Cups with Tomato Herb Salsa

April 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 mini brioche rolls
½ cup melted butter
6 eggs
Salt/pepper
3 ounces goat cheese
3 tablespoons fresh chives
Tomato herb salsa (recipe follows)

Directions

Preheat oven to 375° F.

Cut off the tops of the brioche rolls and scoop out a small portion of the inside, enough for a cracked egg to sit and fill the hole. Brush the inside of the brioche rolls with the melted butter. Place each brioche roll in a muffin tin to hold it and keep stable. Crack an egg in each brioche cup and season with salt and pepper. Place ½ of an ounce of goat cheese in the center of each brioche cup and sprinkle about 1/3 of a tablespoon of fresh chives. Place the muffin tins filled with the brioches in the oven for about 15-20 minutes. In the last five minutes place the cut brioche tops in the oven as well to toast. The brioche cups should be done when the egg is set, the goat cheese melted and they are starting to turn golden brown. Serve with warm tomato herb salsa and cover with brioche top.

Warm Tomato Herb Salsa

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.

Bitterballen & Herbed Mustard

April 26th, 2011 § 0 comments § permalink

Bitterballen are a staple in old Dutch cooking and have been modernized quite a bit over the years and essentially made a bit healthier. Originally served alongside a Dutch bitter Gin, hence the name, these snacks are seen throughout the country in many different forms. These lovely snacks and medium-sized meals are essentially a fried meatball. Typically loaded with fresh herbs and made in various ways, a common version is where the meat and herbs are mixed with mashed potatoes or another starchy vegetable, deep fried, and served with spicy, herbed mustard. Here is an adapted & healthier version from Ger-Nis.

Bitterballen Ger-Nis Style

Makes about 20 bitterballen

INGREDIENTS

1 medium celery root, peeled boiled and mashed
1 small carrot, shredded
1 medium red onion, grated or chopped super fine
¼ cup fresh parsley, chopped fine
2 tablespoons fresh tarragon, chopped fine
2 tablespoons fresh chives, chopped fine
½ cup cooked ground veal
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper, ground
¼ cup butter melted
3 eggs, beaten
1-2 cups breadcrumbs, superfine
Oil (for frying)

DIRECTIONS

In a large mixing bowl, combine the mashed celery root, carrots, onion and herbs, mix well. Add the ground veal and continue to mix well. Season with the salt, pepper, and cayenne. Add melted butter and mix well. Place in the refrigerator for about an hour.

Heat oil in a large frying pan.

To assemble bitterballen, take a spoonful of the celery mash mixture and form into a ball, dip in the beaten egg and roll or cover in the breadcrumbs. Place in the fryer and fry until balls are floating and they are cooked through about 3 minutes. Take out of oil and place on a towel so that the excess oil drains off. Serve warm or hot with the mustard!

Herby Spicy Mustard-Dutch Style

Makes 1 cup

INGREDIENTS

¼ cup black mustard seeds
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
2 teaspoons salt
1 teaspoon tumeric
1 teaspoon sugar
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh parsley, finely chopped
¾ cup cider vinegar
¼ cup water

DIRECTIONS

In a small, non-metallic mixing bowl, cover the mustard seeds with the sugar, tumeric, salt, ½ cup of the vinegar and the water and soak covered overnight. Then, with a mortar and pestle pound the mustard seeds until coarse and broken to desired texture. Add the herbs. Add remaining vinegar and continue to mix and mash until coarse yet smooth. (A blender or coffee grinder works perfectly as well.) Place in a covered jar, and refrigerate.

Herb Oven Baked Fries

April 23rd, 2011 § 0 comments § permalink

Serves 15

INGREDIENTS

15 medium red, yellow and blue potatoes, cut into thin wedges
2 tablespoons olive oil
½ cup fresh chives, chopped fine
1 tablespoon coarse sea salt
Pinch of cracked pepper

DIRECTIONS

Preheat oven to 425°F.

Mix potatoes, olive oil, and chives in a big mixing bowl and sprinkle with salt and pepper.

Place on a cookie sheet and bake for 30 minutes or until soft, yet crisp.

Asparagus Salad with Mimosa and White Wine Vinaigrette

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pound thin asparagus, 1 inch trimmed from the bottoms
Sea salt or kosher salt
4½ teaspoons white wine vinegar
1 tablespoon minced scallion (white part only)
2 teaspoons Dijon mustard
18 teaspoon honey
4½ teaspoons extra-virgin olive oil
Freshly ground black pepper
Mimosa (optional)
1 hard-cooked egg
1 tablespoon finely chopped fresh chives

DIRECTIONS

Fill a bowl with water and ice. If you have time, peel the lower 2 inches of the asparagus stalks, which makes the salad greener and more tender.

In a ten-inch sauté pan or saucepan wide enough to accommodate the asparagus, bring six cups of water to a boil. Add 2 tablespoons salt. When the water returns to a boil add the asparagus and simmer for 2 minutes. Drain the asparagus and transfer immediately to the ice bath until chilled. Drain well and blot thoroughly dry with paper towels.

In a bowl, whisk together the vinegar, scallion, mustard, and honey. Whisking constantly, drizzle in the oil until smoothly combined. Season with salt and pepper. Toss the asparagus with the vinaigrette and arrange on a platter. Chill for 30 minutes to allow the asparagus to absorb the vinaigrette.

If making the mimosa, press the hard-cooked egg yolk through a wide mesh sieve into a bowl. Finely chop the egg white, and add it to the yolk, along with the chives. Season with salt and pepper. Stir the egg yolk and white together with chives and season with back pepper and a little salt. Sprinkle the mimosa over the asparagus just before serving.

Recipe Property of Peter Berley

Cucumber and Onion Salad

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 long regular or English cucumbers
2 Vidalia or other sweet onions
1 tablespoon sugar
2 tablespoons apple cider vinegar
A pinch of fresh black pepper or crushed red pepper
¼ cup chopped mixed fresh herbs, such as parsley, chives, mint, basil, or tarragon

DIRECTIONS

Slice the cucumbers and onions as thin as you can. Mix the sugar, vinegar, and pepper together and pour over the cucumbers and onions. Taste and adjust for seasoning. Chill. Just before serving, add the chopped herbs and toss together. Serve quickly (the vinegar will make the herbs lose their bright color fairly soon).

Recipe property of Emile Casey

The 007 with Herbed Olive Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the 007

2 ounces gin
1 ounce dry vermouth
½ ounce herbed olive juice
Ice
3 herbed olives, for garnish

For the herbed olives

Garlic stuffed olives
¼ cup champagne vinegar
¼ cup olive oil
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 teaspoon fresh oregano, chopped fine
1 teaspoon lemon zest
1 tablespoon lemon juice

Directions

For the 007

In a shaker combine the gin, vermouth, and olive juice and ice, shake vigorously. Strain into a martini glass and garnish with 3 herbed olives.

For the herbed olives

In a small container, combine the olives, vinegar, oil, parsley, chives, oregano, lemon zest, and lemon juice. Mix well, cover, and marinate in the refrigerator for 3-5 days.

Caramelized Onion Tart Bites

February 3rd, 2011 § 0 comments § permalink

Makes 24 small tarts

INGREDIENTS

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

DIRECTIONS

Preheat oven to 375°F.

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

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

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

Fresh Herb Farro Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

1 cup farro
2 tablespoons butter, plus more for greasing pie dish
1 tablespoon olive oil
½ of a red onion, chopped finely
2 cloves garlic, chopped
¼ cup of each of the following fresh herbs: parsley, basil, and chives, chopped
½ cup Parmesan cheese, grated
3 cups ricotta cheese
2 eggs
1 teaspoon salt
½ teaspoon pepper
Freshly grated nutmeg
Parsley and basil leaves, for decorating tart

DIRECTIONS

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter.

In a large sauté pan over medium heat, add butter and oil. Cook red onion and garlic until translucent, about 3 to 5 minutes. Add fresh herbs, and remove from heat. Set aside.

In a separate bowl, mix parmesan, ricotta cheese, eggs, salt, pepper, and freshly grated nutmeg. Add onion herb mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange fresh herb leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature.

Spicy Horseradish Herb Pretzels

February 2nd, 2011 § 0 comments § permalink

Makes 12-15 medium pretzels

INGREDIENTS

1 tablespoon sugar
1 package active dry yeast
1½ cups warm water
4 cups all purpose flour
1 tablespoon salt
2 tablespoons fresh horseradish, grated
2 tablespoons of each of the following fresh herbs, chopped: thyme, marjoram, chives, parsley, tarragon
1 large egg, beaten
¼ cup fresh chives, chopped fine, for garnish
Pretzel salt

DIRECTIONS

Mix together sugar, yeast and water in a metal or glass mixing bowl until frothy. Let sit until foamy, about 5-7 minutes. In another large mixing bowl combine flour and salt.

Whisk together 4 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture, horseradish and herbs and stir with a wooden spoon until it forms into a soft dough. Gently dust a smooth flat work surface with flour, turn out dough and knead gently, using enough additional flour to make a smooth sticky dough, about 10 minutes (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).

Place dough back into the bowl and cover bowl tightly with plastic wrap or a kitchen towel, let dough sit in warm place until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 12-15 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 12″ long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled or lined with parchment paper baking sheet and place all the formed pretzels about 2 inches apart on all sides.

Preheat oven to 425°F.

Let pretzels stand, uncovered, about 20 minutes. Bring a wide 6-quart pot of water to a boil.

Using both hands, carefully add a few pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining pretzels.

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt and chives. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

Seafood Spaghetti with Herbed Lemon Cream Sauce

January 18th, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon olive oil
2 tablespoons butter, plus 1 additional tablespoon of butter
5 cloves garlic, chopped fine
2 shallots, chopped fine
1 tablespoon lemon zest
1 teaspoon chili flakes
3 squid bodies (calamari) cleaned and sliced into thin rings
½ pound shrimp, peeled, deveined and tails removed
½ pound baby scallops
2 teaspoons salt
1 cup fresh parsley, chopped fine, stems removed
¼ cup fresh chives, chopped fine
¼ cup fresh basil or red basil, chopped fine
½ cup white wine
½ cup lemon juice
1 cup cherry tomatoes, sliced in half
1 cup heavy cream
Salt/pepper

DIRECTIONS

In a large heavy bottom skillet, heat olive oil and butter on a medium high heat. Add the garlic, shallots, lemon zest and chili flakes. Sauté for a few minutes until garlic and shallots just start to brown. Add the calamari, shrimp and scallops. Season with salt. Sauté a few minutes until just beginning to brown, about 4 minutes. Add the fresh herbs and sauté about 1 minute. Add the wine and lemon juice next and turn to medium low. Allow liquid to reduce by about half. Add the cherry tomatoes and allow to cook about two minutes or until the tomatoes are just soft. Add the heavy cream, turn burner to low and season with salt and pepper.

Cook pasta according to pasta directions. Mix the spaghetti and the sauce and serve!

Sweet & Spicy Herbal Slaw

January 14th, 2011 § 0 comments § permalink

Makes 4-5 cups of Slaw, serving 12-15 people

INGREDIENTS

1 medium to large head of red cabbage, shredded and center discarded
2 large carrots, peeled and shredded
1 red bell pepper, deseeded, pith removed, and chopped
1 yellow bell pepper, deseeded, pith removed, and chopped
1 orange bell pepper, deseeded, pith remove, and chopped
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
¼ cup fresh parsley leaves, chopped fine
¼ cup fresh mint leaves, chopped fine
½ cup mayonnaise
¼ cup champagne vinegar
Zest and juice of 1 lime
1 tablespoon light brown sugar
1 teaspoon dried chipotle chili flakes
2 teaspoons cumin seeds, toasted
Salt

DIRECTIONS

In a large salad bowl, toss together cabbage, carrots, bell peppers, and fresh herbs. In a separate mixing bowl, whisk together mayonnaise, vinegar, lime zest, juice, brown sugar, chili flakes, and cumin seeds. Season with salt. Gently mix with cabbage mixture, coating evenly. Let stand at room temperature, about 20 minutes. Serve at room temperature or cool-not cold.

Chipotle-Herb Sloppy Joes

January 14th, 2011 § 0 comments § permalink

Makes about 20 Party Size Sandwiches

For the chipotle-herb sauce (makes 2 cups)

INGREDIENTS

1 (12-ounce) can of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes
Zest of 2 limes
1-2 jalapeños, deseeded and chopped
Salt/pepper

DIRECTIONS

Blend all ingredients in a blender until smooth.

For the sloppy joes

INGREDIENTS

Vegetable oil
1 medium white onion, chopped
2 pounds lean ground beef
1 green bell pepper, deseeded, pith removed, and chopped
Chipotle-herb sauce

DIRECTIONS

In a large skillet, heat oil on medium-high heat. Sauté onions for a few minutes, and add ground beef. Cook until all of the meat is browned. Add green peppers, and sauté until the green peppers are cooked through and tender but not soft. Drain any excess oil or fat. Add chipotle-herb sauce, and mix well. Cook uncovered over medium-low heat for about 5 more minutes until some of the tomatoes sauce cooks off and the sauce sticks nicely to the meat. Serve on party size buns.

Chive-Cumin Dusted Sweet Potato Fries

January 14th, 2011 § 0 comments § permalink

Serves 12-15

INGREDIENTS

4-5 medium sweet potatoes
½ cup fresh chives, chopped
1 tablespoon cumin
1 tablespoon Maldon salt

DIRECTIONS

Preheat oven to 400°F.

Partially bake the sweet potatoes for about 30 minutes. Allow to cool and peel.

Cut potatoes into thin wedges or to desired size. In a large mixing bowl, gently toss the potatoes with the cumin and chives. Bake in the oven for about 20 minutes or until desired crispness. Remove from the oven, and sprinkle with Maldon slat.

Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked

For lobster sauce

2 tablespoons butter
1 yellow onion, chopped
1 clove garlic, chopped fine
1 cup white wine
2 lobster bodies, cut in half vertically (Your fishmonger should be able to provide you with lobster bodies at no charge)
2 cups heavy cream
6 to 8 threads saffron
Kosher salt
Pepper

For salad

1 bulb fennel
Juice of 2 lemons
Kosher salt
1 tablespoon extra virgin olive oil

For seafood sauté

Olive oil, for sautéing
3 squid bodies (calamari), cleaned and sliced in 1″ circles
½ pound (26-30 count) shrimp, peeled, deveined and tails removed
3 tablespoons fresh chives, sliced fine

DIRECTIONS

For lobster sauce

In a large sauté pan, over medium heat, add butter. Cook onions and garlic until translucent, making sure to not get any color. Add white wine and reduce until almost evaporated. Add lobster bodies, cream, and saffron. Season with salt and pepper. Reduce heat to low and simmer for 30 to 40 minutes. Strain through a fine mesh sieve and set aside.

For salad

To prepare the fennel, cut off the top stalks and discard. 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. Add lemon juice, salt and extra virgin olive oil and mix. Set aside.

For completed dish

In a large sauté pan, add olive oil over medium high heat. Add shrimp and cook, 1 minute. Add calamari and sauté 1 minute more. Add lobster sauce and warm through, 1 to 2 minutes. Pour sauce over pasta and garnish with fennel salad and chives. Serve immediately.

© Recipe Property of Rafi Hasid

Celery Root Salad with Welfleet Oysters, Herbs, Celery Leaves, and Champagne Vinaigrette

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2 heads celery root
2 tablespoons Veuve Cliquot yellow label champagne
Zest of 1 Meyer lemon, juice of half
Best quality extra virgin olive oil
Kosher salt
Freshly ground white pepper
1 dozen very fresh welfleet oysters (call pat woodbury)
Leaves from 1 head celery
½ cup fresh chervil leaves
¼ cup fresh tarragon leaves
1 tablespoon fresh chives, finely sliced

DIRECTIONS

Peel celery root with a vegetable peeler, and slice as thinly as possible on a mandoline. The thinner you can get it, the tastier it’ll be. Slice the celery root over a bowl with water with lemon (acidulated water). This will prevent the celery root from turning brown. You can slice the celery root well ahead before you’re going to make the salad if you keep the slices in water.

When you are 20 minutes away before serving salad, drain the celery root slices, and dress with the champagne, Meyer lemon zest and juice and a good glug of olive oil. Season well with salt and white pepper. Let it stand. The salt and acid will soften the celery root.

Open the oysters, being careful to catch all the juices in a small bowl. Place the opened oysters in a clean container, and strain the liquor through a fine sieve over them to remove any bits of shell.

Taste the celery root after its softened, and adjust the seasoning as necessary. Distribute amongst 4 plates and serve with celery leaves and herbs.

Recipe Property of Gabe McMackin

Jamaican Jerk Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Charles Joguet, Chinon “clos du Chene Vert” – Organic 2002, France.
This highly complex and extremely spicy wine does not overcomplicate the intricate flavors of the jerk glaze and spices, instead they forge an incredibly bold pair suited for bold palettes and the brave of heart, much like the dish itself! Retails for about $40.

INGREIDENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh sage leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken
1 cinnamon stick
2 cloves
1 star of anise

For the Glaze

1 cup fresh orange juice
1 cup light brown sugar
½ teaspoon cinnamon
1 pinch of freshly grated nutmeg
1 pinch of all spice
1 pinch of clove
½ habañero pepper, seeds removed and chopped superfine
¼ cup fresh thyme, chopped fine
¼ fresh chives, chopped fine

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
2 tablespoons orange zest
1 teaspoon freshly grated nutmeg
1 pinch cinnamon

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a medium sauce pan, add all ingredients, and bring to a boil, simmer, and reduce for about 15 minutes until thick. Cool, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone in this should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until the entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Shrimp and Crab Fresh Corn Enchiladas with Salsa Verde & Red Sauce

November 30th, 2010 § 0 comments § permalink

Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, seeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup fresh cilantro leaves
½ cup half-and half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Salsa Rojo (Red Sauce)

INGREDIENTS

2 tablespoons olive oil
4-6 medium dried red chilies, seeded, and chopped (stems included)
1 medium yellow onion, chopped
1 poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 tablespoons tomato paste
½ cup fresh cilantro leaves
2 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon cumin seeds
1 teaspoon smoky chili powder
3 teaspoons salt
2 cups water (or chicken broth)

PREPARATION

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Enchiladas

INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions, bell peppers, and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn, and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice, and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled, pour salsa vede over all enchiladas evenly. Sprinkle the top with remaining cotija cheese. Bake for approximately 30 minutes or until slightly golden brown on top.

Herbed Garlic Pita Toasts with Minty Cucumber and Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

For Pita

4 pita rounds, each cut into 8 triangles
3 tablespoons olive oil
1 teaspoon cumin
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh chives, chopped fine
Salt

For Dip

1 large cucumber, peeled, cut in half, seeded, grated, and strained
2 cups Greek yogurt
2 cloves garlic, grated on microplane
1 teaspoon ground coriander
3 tablespoons fresh mint, chopped
Salt

PREPARATION

Preheat oven to 400°F. On a baking sheet, place pita triangles, drizzle with olive oil, cumin, and herbs. Season with salt, and mix well to coat pita. Place in oven, and back until crispy, 8 to 10 minutes.

Meanwhile, in a medium-sized mixing bowl, add strained cucumber, yogurt, garlic, coriander, and mint. Season with salt, and mix well. Serve with warm pita chips.

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.

Classic Potato Latkes with Garlic Chive Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Here is a traditional potato latke recipe with just a hint of modernization and garlic chive sour cream sauce for serving.

INGREDIENTS

For Latkes

5-6 medium potatoes, washed, peeled, and grated
1 small red onion, grated
2 tablespoons fresh chives, chopped fine
2 eggs, beaten
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Garlic Chive Sour Cream

1 cup sour cream
1 clove garlic, minced
3 tablespoons chives, chopped fine
1 teaspoon salt
1 teaspoon white pepper

PREPARATION

In a large mixing bowl, combine grated potatoes, onions, chives, eggs, flour, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

For garlic chive sour cream, combine all ingredients in a small mixing bowl and mix well until smooth. Serve cold on top of hot latkes.

Leek and Mushroom Frittata

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

3 tablespoons olive oil
2 leeks, green part removed, chopped and cleaned
1 lb crimini mushrooms, stems removed and sliced
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
Salt
Freshly ground pepper

PREPARATION

Preheat oven to 350ËšF.

In a large cast iron pan over medium-high heat, add olive oil, leeks and mushrooms and sauté until tender and golden, 10 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Kale & Apple Sausage Pot Pie with Apple Parmesan Whole-Wheat Phyllo “Beggars Purses”

November 22nd, 2010 § 0 comments § permalink

Makes 1 Casserole Size Pie

Here is a great seasonal family meal, filled with nutrition and fit for a fancy potluch. Don’t be frightened by the beggar’s purses either – they’re a cinch.

INGREDIENTS

For the Pies

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 pound or about 3-4 links of turkey or chicken apple sausage
2 medium tart apples, cored and chopped
3 cups purple kale, chopped coarsley
1 teaspoon freshly ground nutmeg
1 cup fresh apple cider
1 cup chicken broth
Salt/pepper

For the Beggar’s Purses

8 sheets phyllo dough
1 stick butter, melted
½ cup parmesan cheese
1 tart apple, peeled cored, and chopped fine
8 fresh chives, blanched

PREPARATION

In a large sauté pan, over medium high heat, add oil. Sauté onions, stirring occasionally, until translucent, 7 minutes. Add sausage, apples, and kale, cook until sausage is cooked through and greens are wilted. Add apple cider, chicken broth and season with salt and pepper. Reduce heat to medium and simmer until sauce is reduced by half. Set aside.

Cut each phyllo sheet in half to equal 16 squares in total. Make sure to cover phyllo that you’re not using with a damp cloth or paper towel.

On a flat surface, place one phyllo sheet, and brush entire surface (especially the edges) with melted butter. Place a second sheet on top in the opposite direction, creating an “X” pattern. Brush with butter again; repeat with 2 more sheets – which will equal 4 sheets in total.

In the center of the top sheet, place 1 tablespoon of apples on top, and sprinkle with parmesan cheese. Pull all the sides of the phyllo up towards the center to make a purse. Tie the top with a blanched chive. Brush outside with more melted butter. Continue until 8 purses are assembled.

Place purses on top of casserole, and bake.

Turkey Pot Pies with Cheddar Buttermilk Biscuit Tops

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

A southern spin on the classic pot pie! Who doesn’t love biscuits and cheddar, with a mix of turkey pot pie!

INGREDIENTS

Turkey Pies

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
1 medium celery root, peeled and chopped
2 ribs of celery, chopped
¼ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
Salt/pepper
1 cup chicken broth
2 cups of turkey meat, precooked and shredded or cut into chunks
Cheddar biscuit dough (recipe follows)
Butter

Cheddar Buttermilk Biscuits

1½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
¼ cup fresh chives, chopped fine
1 cup sharp cheddar, grated
1 cup buttermilk

PREPARATION

Pre-heat oven to 375°F.

For the pies:
Heat the oil in a large sauté pan on medium high heat, cook onions until slightly cooked or translucent, about 3 to 4 minutes. Add carrots, celery root, and celery, and sauté another 3 to 4 minutes. Add fresh herbs, season with salt and pepper, and add chicken broth. Add turkey to the mixture, and turn heat to low and simmer, about 15 minutes or until the celery root is soft. Take off burner, and set aside. Until golden brown. Serve warm.

For the Biscuits:
In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter, and crumble mixture with your fingertips until mixture resembles coarse meal with some little lumps about the size of a pea. Add chives, cheddar, and buttermilk, and mix until a dough forms. On a lightly floured surface, roll out dough to a ½-inch cookie cutter.

To assemble the pies:
Lightly grease ramekins with butter. Fill up ramekins about ¾ full with turkey pie mixture. Place one biscuit on top of each pie in the ramekin.

Place all ramekins on a baking sheet and bake in the oven for about 15 minutes or until golden brown.

Sheppard’s Pie

November 22nd, 2010 § 0 comments § permalink

Makes 1 Pie, serving about 6-8

This mashed potato crusted “pot pie” is brought to us by the British and their love of rich protein filled dishes in the dead of cold damp winters.

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1½ pounds lean ground beef
1 cup crimini mushrooms, chopped fine
1 cup fresh or frozen peas
2 tablespoons of the following fresh herbs, chopped fine: parsley leaves, rosemary leaves, thyme leaves, marjoram leaves
2 tablespoons tomato paste
Salt/black pepper
2 pounds of Yukon gold potatoes, peeled and chopped
4 tablespoons unsalted butter
½ cup buttermilk
½ cup fresh chives, chopped fine for use; 1 tablespoon saved for garnish

PREPARATION

Preheat oven to 375°F.

Heat the oil in a large sauté pan on medium high heat, and cook garlic and onions until slightly cooked or translucent, 3 to 4 minutes. Add the carrots and parsnips, and cook another few minutes. Next add the ground beef, and sauté until it is fully browned, around 4 to 5 minutes. Drain off fat and add crimini mushrooms, sauté for a few minutes and next add the frozen or fresh peas and the herbs. Mix in tomato paste, season with salt and pepper and place on low heat for about 5 minutes. Remove from heat and set aside.

Meanwhile, boil the potatoes in a pot of salted water until tender. Strain and add butter, buttermilk and salt. Mash the potatoes until very smooth. Mix in the chives and set aside 1 tablespoon for garnish. Place the meat mixture in a lightly greased round glass pie dish or deep ceramic casserole dish. Spread mashed potatoes over the top evenly and sprinkle with chives. Bake until the top is golden brown, 35 to 40 minutes. Serve warm.

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.

Fresh Herb Pasta

November 19th, 2010 § 0 comments § permalink

Ingredients

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
½ cup (total) chopped fine, basil, parsley, tarragon, mint, marjoram, chives
1 teaspoon salt

Directions

To make dough in a processor:

Blend flour, egg, and salt in a food processor until mixture just begins to form a ball (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To make dough by hand:

Mound flour on a work surface, preferably wooden, and make a well in center. Add egg and salt. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Roll pasta:

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

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.

Chipotle Herb Glaze

November 19th, 2010 § 0 comments § permalink

Makes 2 cups thick glaze

This spicy south-of-the-border glaze or BBQ sauce will turn your Thanksgiving into a spicy zest affair. The sauce can also be used to fl avor mashed potatoes and is excellent outside of Thanksgiving on beef, chicken, fi sh and vegetables!

INGREDIENTS

1 can (12-ounce) of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh flat leaf parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes and zest of 2
1 or 2 jalapeños, seeded and chopped
Salt
Freshly ground pepper

PREPARATION

Blend all ingredients together in a blender or food processor until smooth. Use as a mopping sauce for your bird!

Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

November 10th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 3 to 4-pound chicken
2 small lemons, quartered

For Compound Butter

4 tablespoons unsalted butter, softened
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
2 to 3 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground pepper
3 onions, quartered
5 carrots, peeled and chopped in 1-inch pieces

PREPARATION

Preheat oven to 400°F.

Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly titled plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Prick the lemons in at least 20 places each, using a fork. Place both lemons in the birds cavity. Close up the opening with toothpicks or by trussing. To make the compound butter, mix the butter, herbs, and garlic and season with salt and pepper. Smooth compound butter under the skin of the chicken breast, being mindful not to tear the membrane connecting the skin to the breast.

Drizzle the chicken with olive oil. Season with salt and pepper.

Roast chicken for 30 minutes. Remove pan from the oven and add onions and carrots. Place chicken and vegetables back in the oven and until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour.

Once out of oven, allow to rest for 10 minutes before carving. Serve warm.

Spinach and Fresh Herb Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cups water
1 cup vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1½ cups baby spinach
½ cup fresh basil leaves, chopped
½ cup fresh Italian parsley, chopped
¼ cup fresh chives, chopped
2 tablespoons fresh marjoran, chopped
1½ cup Arborio rice
1 cup white wine
1 tablespoon butter
¼ cup Asiago cheese
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat water and vegetable broth until warm and simmer while making risotto. In a separate large saucepot, sauté onions and garlic in oil until translucent, 5 to 7 minutes. Add spinach and herbs and sauté, 1 to 2 minutes. Then add rice, cook stirring constantly, for 1 minute. Next add white wine and reduce until rice absorbs all the liquid, 3 to 5 minutes. Next, add ½ cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, finish with butter and cheese and season with salt and pepper. Serve immediately.

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Vegetable oil
1 bunch scallions, chopped fine
1 medium yellow onion, chopped
1 medium leek, sliced thin, tops included
1 pound, beef, cubed into ½ inch cubes
Salt/pepper
½ teaspoon saffron threads
¼ teaspoon cinnamon
½ teaspoon turmeric
2 medium tomatoes chopped, seeds included
3 dried Persian lemons, cracked in half
2 cups water
½ cup yellow split peas or pre soaked chick peas
2 cups of fresh spinach, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup fresh chives, chopped
¼ fresh fenugreek

PREPARATION

Cook onions, scallinos and leeks in oil heavy bottom soup pot over medium heat, stirring occasionally, until golden brown and semi translucent, 15 to 20 minutes.

Sprinkle salt and pepper on the meat. Increase heat to high, and then add meat, saffrom, cinnamon and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Mix in tomatoes and toss in lemons and stir well, then simmer for a few minutes. Add water and simmer covered for about 35 minutes. Add water and beans and all fresh herbs and simmer again covered for about 45-60 minutes or until meat is very tender.

Late Summer Garden Chicken and Herbed Dumplings

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time: 35 minutes
Cook Time: 30 minutes
Wine Pair: White & Red

INGREDIENTS

Olive oil
3 tablespoons butter
4 cloves, garlic, chopped fine
1 medium red onion, chopped small
3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour
1 bunch green onions, sliced
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium turnip, cubed small
1 tablespoon salt
1 tablespoon cracked pepper
â…“ cup white wine (use the wine you choose for the wine pairing)
3 cups low sodium chicken stock
1 cup of the following herbs destemmed and chopped: parsley, thyme, marjoram, chives
2 fresh bay leaves (if not, substitute dry)
½ cup heavy whipping cream
1 teaspoon cayenne pepper
½ teaspoon nutmeg
1 cup fresh spinach
Herb Dumplings*

PREPARATION

In a large heavy bottom stew skillet, heat olive oil and butter over medium heat. Sauté garlic and onions for a few minute until translucent. Add chicken and green onions and sauté until chicken is browned or about 3 minutes. Add celery, carrots, turnips and salt and pepper. Deglaze pan with white wine and add chicken stock and herbs, including bay leaves. Bring to a boil and then turn to low and cook for about 20 minutes, stirring occasionally. (Meanwhile, put together dumplings, see recipe that follows). Add the cream, nutmeg, cayenne and spinach. Drop spoon full’s of dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring, until dumplings are cooked through.

Dumplings

INGREDIENTS

1 cup flour
1½ teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ cup cold milk
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ teaspoon cayenne pepper

PREPARATION

In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

Roasted Herbal Potatoes

October 11th, 2010 § 1 comment § permalink

Serves 15

INGREDIENTS

15 medium Yukon gold, yellow and blue potatoes, cut into thin wedges
½ cup fresh chives, chopped fine
1 tablespoon coarse sea salt
Pinch of cracked pepper
1-2 tablespoons olive oil

PREPARATION

Preheat oven to 425° F.
Mix potatoes, olive oil, and fresh herbs in a big mixing bowl and sprinkle with salt and pepper.
Place on a flat cookie sheet and bake for 30 minutes or until soft, yet crisp.

Panko Herb Crusted Chicken Skewers

October 11th, 2010 § 0 comments § permalink

Serves 15

INGREDIENTS

5 chicken breasts, sliced and pounded into 30 – 2 inch flat strips
½ cup all purpose flour
2 large eggs, beaten
2 cups panko bread crumbs
3 tablespoons fresh chives, chopped fine
3 tablespoons fresh parsley, chopped fine
1 teaspoon salt and a pinch of pepper
30 wooden bamboo skewers

PREPARATION

Preheat oven to 425° F
Thread chicken strips onto tips of bamboo skewers
In 3 separate mixing bowls place flour, eggs and breadcrumbs (season eggs with the salt and pepper)
Mix the fresh herbs with the breadcrumbs until well mixed.
Dredge chicken with flour and then dip in egg mixture and then coat with the bread crumbs until evenly coated. Arrange chicken on flat lightly greased cookie sheet
Place in preheated oven and bake for approx. 15 minutes on each side, flipping once for even cooking.

Cantaloupe Mint Cucumber Gazpacho

October 11th, 2010 § 1 comment § permalink

005 (2)

Serves 6

Ingredients

4 cucumbers, peeled, deseeded and chopped fine
1 medium cantaloupe, deseeded, peeled and cut into small dice
2 bunches green onions, sliced fine
1 teaspoon fresh ginger, finely grated
3 cloves garlic, chopped fine
½ cup fresh mint, chopped fine
½ cup fresh basil chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh flat leaf parsley, chopped fine
¼ cup champagne vinegar
¼ cup almond oil
¼ cup plain yogurt
1 teaspoon salt
1 teaspoon white pepper
Melon balls, garnish
Fresh herbs, garnish

Directions

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

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

Herbed Goat Cheese

October 8th, 2010 § 0 comments § permalink

Serves 10

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

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.

Herbed Goat Cheese

Cheddar Cheese and Potato Pierogi

October 8th, 2010 § 0 comments § permalink

(United States)
Serves 4 to 8 (makes about 40 dumplings)

INGREDIENTS

For the Dough

2 cups unbleached all-purpose flour, plus some extra for dusting
2 tablespoons unsalted butter, melted
1 large egg, beaten
¼ cup warm water
3 tablespoons sour cream
½ teaspoon salt

For the Filling

2 medium baking potatoes, such as russet
1 large egg yolk
2 tablespoons unsalted butter or bacon fat
1 teaspoon salt (omit if using bacon fat)
1 small yellow onion, chopped fine
½ teaspoon freshly ground black pepper
¼ pound extra-sharp Cheddar cheese, coarsely grated (about 1 heaping cup)

For Serving

4 tablespoons (½ stick) unsalted butter, melted just before serving
½ cup sour cream
¼ cup finely chopped fresh chives

PREPARATION

1. Make the Dough: Place 1¾ cups of the flour in a large bowl and keep the remaining ¼ cup handy. In another bowl, whisk together the egg, sour cream, melted butter, warm water, and salt. Add the egg mixture to the flour and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and smooth. Return the dough ball to the bowl, cover, and let it rest for 30 minutes.

3. Make the Filling: Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain the potatoes and place them on a folded kitchen towel. Once they are cool enough to handle, peel off their skins, place the flesh in a large bowl, and mash until mostly smooth.

4. Melt the butter in a medium skillet over medium heat. Add the onion and stir frequently until golden brown, about 8 minutes. Mix the onion into the mashed potatoes and set aside to cool.

5. Add the Cheddar cheese, egg yolk, salt, and pepper to the cooled potato mixture and mix well.

6. Assemble the Dumplings: Line a tray with a smooth kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

7. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it’s about ½ inch thick. Sprinkle with flour if it gets sticky.

8. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all scraps from around the rounds and put them aside under a damp kitchen towel for later use.

9. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the assembled dumplings
in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

10. Cover the tray of assembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

11. Cook the Dumplings: Fill a large pot halfway with salted water and bring it to a boil over high heat. Reduce the heat to medium for a steady simmer.

12. Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow the pierogi to
thaw before cooking.)

13. Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid.

14. Drain the pierogi and place them in a large, shallow serving bowl. Drizzle the dumplings with melted butter, spoon sour cream over the top, sprinkle with chives, and serve.

© Recipe courtesy of Wai Hon Chu

Herbed Tomato Soup with a Poached Egg

October 25th, 2009 § 0 comments § permalink

Ingredients

2 eggs
1 16 ounce can crushed tomatoes
1 T olive oil
½ c finely chopped shallots or leeks
Salt/pepper
Juice of 1 lemon
¼ cup each chopped parsley, chives and tarragon

Directions

Sauté shallots in olive oil until they are translucent. Add fresh herbs, salt and pepper, and lemon juice. Next, add tomatoes and simmer for about five minutes. Blend mixture with a hand held food processor for just a few seconds until the tomatoes are smooth. Bring soup to high simmer, add eggs, and cook about three to four minutes on a high simmer until eggs are done.

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