Pickled Shrimp & Fennel

August 10th, 2011 § 1 comment § permalink

Serves 9

Ingredients

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

Directions

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

Fresh Herb Pappardelle with Summer Beans, Tomatoes & Fresh Herbs

August 3rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

¼ cup each basil, parsley, mint, tarragon, marjoram, chopped
Plus an additional 1 tablespoon of each for the sprinkle
Olive oil
Pinch of dried crushed red pepper
2 large garlic cloves, chopped
2 cups fresh summer shelling beans, shelled and cooked until tender
1 small fennel bulb sliced thin
2 tablespoons fresh parsley, chopped (plus 1 tablespoon reserved for garnish)
2 tablespoons fresh basil, chopped (plus 1 tablespoon reserved for garnish)
2 tablespoons fresh mint, chopped
1 tablespoon fresh marjoram, chopped
½ cup dry white wine
2 cups tomatoes, chopped
2 tablespoons lemon juice
Fresh Herb Pasta sheets cut into pappardelle
Salt/pepper
Pecorino cheese for garnish

Directions

Mix pecorino, lemon zest and ¼ fresh herbs together and set aside. Heat oil in a large saucepan over medium heat. Add garlic, fennel seeds, and red pepper flakes, sauté for a few minutes. Add the shelled beans and cook for a few minutes. Add fresh herbs and fennel and sauté a few more minutes. Add tomatoes and cook another few minutes. Add wine; simmer 1 minute, scraping up any browned bits. Continue to cook until tomatoes soften, about 3-5 minutes, add lemon juice at the end and mix well. Season sauce with salt and pepper. Cook Fresh pappardelle in boiling water until desired consistency (about 3 minutes) and mix together with sauce and serve garnished with pecorino and fresh herbs.

Roasted Spring Vegetable Salsa and Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

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Makes 2-3 cups salsa

Ingredients

2 cloves garlic, chopped fine
2 small spring onions, chopped fine
½ cup fennel bulb, chopped fine
1 red bell pepper, deseeded and chopped fine
3 spears of asparagus, chopped fine
½ cup fresh peas
½ cup carrots, chopped fine
¼ cup fresh parsley leaves, chopped fine
½ cup fresh mint leaves, chopped fine
1 tablespoon chopped chives, chopped fine
2 tablespoons lemon zest
2 tablespoon lemon juice
1 teaspoon chili flakes
¼ cup olive oil
1 teaspoon maldon salt
Whole Wheat chips (Recipe Follows)

Directions

Pre-heat oven to 425° F. Place the garlic, onions, fennel, red pepper, asparagus, peas and carrots on a line baking sheet and roast for about 10 -15 minutes or until all vegetables are beginning to brown and char. In the mean time whisk together the fresh herbs, lemon zest lemon juice, chili flakes and olive oil. When roasted vegetables come out of the oven immediately place in a bowl and drizzle with dressing. Mix well and season with salt. Serve with whole wheat chips.

Lemony Whole Wheat Chips

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Spring Greens & Fennel Salad with Grainy Mustard Vinaigrette

April 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups spring greens
1 fennel bulb, sliced thin
3 tablespoons fresh dill leaves
2 tablespoons fresh parsley leaves
1 tablespoon fresh tarragon leaves
â…“ cup extra virgin olive oil
1 tablespoon whole grain mustard
2 tablespoons honey
1 clove garlic, chopped fine
2 tablespoons lemon juice
Salt/pepper

Directions

In a large salad bowl combine the greens, the fennel and the fresh herbs and toss together until well mixed. In a small mixing bowl whisk together the olive oil, mustard, honey, garlic and lemon juice until emulsified. Season with salt and pepper and toss over the salad mixture.

Spring Spelt Ratatouille With Roasted Tomato Sauce

March 31st, 2011 § 0 comments § permalink

Serves 8

Ingredients

Olive oil
6 cloves garlic, chopped coarsely
2 medium spring onions, chopped fine
1 tablespoon lemon zest
1 medium carrot, chopped medium
1 medium fennel bulb, sliced thinly
1 cup snap peas
1 cup asparagus spears
½ cup fresh fava beans (shelled, cooked and subskins removed)
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
¼ cup of each of the following fresh herbs : parsley, cilantro, mint and tarragon, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of white wine (the wine you choose for the pairing)
2 tablespoon lemon juice
3 cups spelt pasta, spirals, twists or shells, cooked
Roasted Tomato Herb Sauce (recipe follows)

Directions

In a heavy bottom stew pan over medium heat add olive oil. Cook garlic, onions and lemon zest for about a minute or two until slightly translucent. Add the carrots and sauté another minute or two. Add the fennel, snap peas, favas and asparagus spears and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add the wine and mix well, turn down heat to low, lemon juice and let simmer stirring occasionally for about 5-7 minutes. Add the remaining herbs and take off heat and toss together with spelt pasta and roasted tomato sauce, sprinkle in the remaining herbs just before serving.

Roasted Tomato Herb Sauce

Makes about 2 cups of sauce

Ingredients

8-10 small vine-ripened tomatoes, quartered
6 cloves garlic, sliced
½ cup fresh herbs of your choice, torn into pieces
2 teaspoons sea salt
1 teaspoon sugar
Cracked black pepper
½ cup Kalamata olives or green olives, pits removed and halved
¼ cup olive oil

Directions

Preheat oven to 275°F. In a large bowl combine all ingredients and mix well. Place in a pre-oiled shallow baking dish and drizzle with more olive oil. Sprinkle with salt and cracked pepper. Roast tomatoes for about 1 hour or until bubbly hot.

Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

Prep Time : 20 minutes
Cook Time 1 hour (very little if any attention during this time)
Wine Pair: Red

INGREDIENTS

Olive oil
6 cloves garlic, chopped coarsely
1 medium yellow onion, chopped fine
3 bell peppers (1 yellow, 1 red, 1 orange), chopped medium
3 medium zucchini, chopped medium
1 medium fennel bulb, sliced thinly
1 medium to small eggplant, cut into 1 inch cubes
1 medium carrot, chopped small
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
4-5 medium sized tomatoes, chopped medium
¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of red wine (the wine you choose for the pairing)
Parmesan cheese, shaved for garnish

PREPARATION

In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent. Add the bell peppers, and sauté another minute or two. Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes. Add the remaining herbs and take off heat and let stand for 10 minutes. Serve over polenta, pasta or just as vegetable stew!

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