August 11th, 2011 § § 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.
August 11th, 2011 § § permalink
Serves 6-9
Ingredients
4-5 Summer Squash, cut into ribbons (using a mandolin)
1 cup fresh mint leaves, chopped
¼ cup olive oil
1 tablespoon lemon zest
2 cloves garlic, chopped superfine
2 tablespoons fresh red chili, deseeded and chopped superfine
4 tablespoons pine nuts, toasted
Directions
In a mixing bowl mix together the squash, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.
August 10th, 2011 § § permalink
Serves 6-9
Ingredients
2 large globe eggplants, sliced thin, long ways
Salt & pepper
Olive oil
3 medium tomatoes, roasted and chopped small
3 cloves garlic, roasted and chopped small
1 medium yellow onion, roasted and chopped small
1 small zucchini, roasted and chopped small
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup fresh mint leaves, chopped fine
1 cup fresh ricotta
Directions
Lay the eggplant down on a large baking sheet and season with salt. Set aside. Pre-heat oven to 425°F. On another baking sheet place the tomatoes, garlic, onions and zucchini, making sure they are in large pieces and drizzle with olive oil and sprinkle with salt. Place in the oven and roast for about 10 minutes or until charred slightly. Set aside and allow to cool. In the meantime grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Chop all the roasted vegetables and toss in a bowl and toss together with lemon zest, juice and fresh herbs. Spoon a dollop or two of the ricotta on the grilled eggplant and spoon some of the roasted salsa on top. Roll up the eggplant and drizzle some of the juice from the roasted salsa over the top.
August 10th, 2011 § § permalink
Serves 6
Ingredients
2 zucchinis, sliced long and thin using a mandolin
1 portabella mushroom, sliced thin
1 grilled Japanese eggplant, sliced round and thin
Salt & pepper
Olive oil
1 cup fresh ricotta
1 tablespoon lemon zest plus 2 teaspoon
Grilled flatbread (recipe follows)
Directions
Follow instructions for the grilled flatbread and keep warm. Place all the ingredients on a flat baking sheet and season with salt and pepper and 2 teaspoons lemon zest, making sure to get both sides. Drizzle olive oil over it, not too much and flip and do the same. Let stand while the lemon ricotta is made. In a medium bowl mix together the lemon juice, ricotta, and zest and season to taste with salt. Heat a grill and grill all vegetables until grilled and soft, or about 3-4 minutes. Place a dollop of the herbed ricotta on the flat bread and spread around, place the grilled vegetables of choice over the top and serve!
Grilled Herbed Flatbread
Makes 6 hand sized breads
Ingredients
1½ cups warm water
1 teaspoon active dry yeast
3½ cups all purpose flour
2 teaspoons sea salt
Olive oil
Coarse salt
¼ cup fresh herbs of choice (rosemary being the classic version), chopped fine
Directions
In a small bowl combine warm water and yeast, whisk a bit to mix and let stand for about 10 minutes or until the yeast if frothy and dissolved. In a large bowl mix the flour and salt, add the yeast mixture and about 2 tablespoons of olive. Mix well with hands or a wooden spoon until sticky dough is made, adding more flour or water if needed. Turn the dough out onto a floured flat surface and knead until smooth and elastic or about 5-10 minutes. Grease a large mixing bowl with olive oil and place the dough (smooth and elastic) in a round ball in the bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until more than doubled in size or approximately 1½ hours. Punch down dough and divide into 6 balls. Roll out each ball into hand size flat bread until golden brown with grill marks, or about 3-4 minutes per side. Take off the grill and immediately brush with olive oil, sprinkle with salt and rosemary.
August 10th, 2011 § § permalink
Serves 6
Ingredients
4 large chicken breasts, boneless, skinless
Salt/pepper
Peach BBQ Sauce (recipe follows)
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt
Directions
Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Place them in a large flat baking dish and smother them with the peach BBQ sauce. Let stand for about 20 minutes. Preheat your grill or an oven to 325°F. In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well. Let stand while the chicken cooks. Place chicken, letting all excess BBQ sauce drip off, on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken paillards with the salsa spooned over the top.
Peach BBQ Sauce
Makes 2 cups of sauce
Ingredients
3 peaches, peeled and halved
1 teaspoon sugar
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼-½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper
Directions
Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.
August 6th, 2011 § § permalink
Serves 4-6
This recipe is inspired by two experiences actually, my trip to the Lingurian coast and my many trips to Al di La in Brooklyn and my many Sepia Al Nero meals I have had right here in my own backyard. I often try to recreate Anna’s dishes and with an okay amount of success and this dish is no exception. I would like to think I learned a few tricks in Italy that can perhaps, maybe, almost compete with Anna’s version, which I have to admit is just about exactly the same as I found all along the coast of Italy!
Ingredients
Cuttlefish Ink Fettuccini, cooked (regular pasta dough) made with 1 tablespoon cuttlefish ink
*for whatever reason the sepia ink is said to drown out the taste of the salt in the past so add 1 teaspoon salt extra to the recipe using the ink
Olive oil
2 teaspoons fresh red chili’s (dried chili flakes can be substituted)
2 teaspoons lemon zest
2 cloves garlic
1 cup rock shrimp
1 cup cuttlefish pieces, chopped large
2 cups fresh tomatoes, chopped
1 teaspoon salt
1 tablespoon pesto
¼ cup fresh mint
Directions
In a large sauté pan heat the oil, chilies and lemon zest and sauté the garlic for a few minutes. Add the rock shrimp and cuttlefish pieces and sauté a few minutes. Add the tomatoes, salt and the pesto and stir. Cook for about 5-8 minutes and toss together with pasta and fresh mint.
August 3rd, 2011 § § 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.
August 3rd, 2011 § § permalink
Makes 1 cup
Ingredients
3 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine
1 tablespoon white balsamic vinegar
2 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.
August 3rd, 2011 § § permalink
Serves 6
Ingredients
2-3 tablespoons olive oil
2 teaspoons fresh red chili, chopped
1 teaspoon lemon zest
2 cloves garlic, chopped
1 medium onion, chopped
2 pounds fresh squid, cleaned and sliced thick
6-8 plum tomatoes, chopped
1 cup chickpeas, cooked
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves
2 teaspoons salt
½ cup white wine
Salsa Verde for serving (recipe follows)
Directions
In a large sauté pan, heat the oil, chili and lemon zest. Add the onion and garlic and sauté until semi translucent or about 3-4 minutes. Add the fresh squid and sauté a few minutes. Add the tomatoes, chickpeas and herbs to the mixture and season with salt. Add the wine and bring to boil. Reduce heat to simmer and simmer covered for about 20-30 minutes or until tender. Serve with the salsa verde drizzled over the warm squid with crusty bread.
Salsa Verde
Makes 1 cup
Ingredients
3 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine
1 tablespoon white balsamic vinegar
2 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.
August 3rd, 2011 § § permalink
Makes about 25 small cakes
Wine Pairing: Sauvignon Blanc
Ingredients
4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil
For tomato salad
1 pint cherry tomatoes, chopped medium
Good-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Handful of fresh basil, chopped fine
For Greek yogurt dip
1 cup Greek yogurt
4 ounces feta cheese, crumbled
¼ teaspoon lemon peel, grated
1 tablespoon fresh dill, chopped fine
Directions
Coarsely grate the zucchini using a box grater, food processor or mandolin slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.
Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.
Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.
For tomato salad
Place chopped cherry tomatoes in a bowl. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss in the chopped basil and toss to coat evenly. Let sit for at least 1 hour.
For yogurt dip
Combine all ingredients in a bowl and stir until mixed completely. Chill until ready to serve.
August 3rd, 2011 § § permalink
Serves 8
Wine Pairing: Syrah
Ingredients
½ cup fresh Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
¼ cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal or wooden skewers (soak in water if wooden)
Directions
Purée the first 5 ingredients in a food processor. Add ¼cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
Prepare grill (or griddle pan), heating to medium-high heat. Brush grill or gridle with olive oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.
August 3rd, 2011 § § permalink
Serves 9-12
Wine Pairing: Rose D’Anjou
Ingredients
1 whole small Camembert cheese
2 cloves garlic, sliced thin
2 sprigs fresh thyme
Olive oil
Salt and black pepper, freshly ground
For garlic toasts
1 baguette
1 garlic clove
Extra virgin olive oil
For grapes
1 large bunch of red seedless grapes, washed and stemmed
6 sprigs fresh thyme, leaves pulled from stems
3 tablespoons maple syrup
Olive oil
Directions
Preheat the oven to 350 degrees F.
Remove the Camembert from its packaging, pierce the top of the cheese with a sharp knife, then stuff the incisions with the garlic and thyme sprigs. Drizzle with olive oil, sprinkle with salt and pepper. Wrap the cheese in parchment paper like a present and place on a baking sheet in the oven. Bake for about ten minutes, to melt the cheese.
To make garlic toasts:
Slice the baguette into 1/2 inch slices, place on a baking sheet and bake in the oven for 5 minutes, while the cheese is baking. Remove the toasts and lightly scrape each one on one side with a clove of raw garlic. Drizzle with olive oil and serve.
To make the grapes:
Turn the oven to broil 500 degrees F (when you are finished baking the cheese or before). Place cleaned grapes on a greased baking sheet, and sprinkle the thyme leaves over the grapes. Drizzle with olive oil and maple syrup, turning the grapes with a spatula to coat evenly. Broil in oven until grapes start to “pop†and get slightly charred. Cool slightly before serving with cheese and toast.
August 2nd, 2011 § § permalink
Serves 6-9
Ingredients
4 euro or hot house cucumbers, peeled and chopped
2 pounds white (green) grapes, halved
1 cup white balsamic vinegar
1 cup extra virgin olive oil
2 cups raw almonds
1 cup Greek yogurt
Salt & pepper to taste
Directions
In a food processor, combine the cucumbers, grapes, ½ cup white balsamic vinegar, ½ cup extra virgin olive oil, almonds and yogurt and blend until smooth. Season with salt and pepper to taste and also add more oil and vinegar to desired taste.
*Recipe property of Polo Dobkins
July 29th, 2011 § § permalink
Serves 6
Ingredients
2 pounds Flounder fillets, sliced in thin strips or cut into small cubes
1 medium zucchini, chopped super fine
1 medium carrot, chopped super fine
½ medium red onion, chopped fine
1 cup cherry tomatoes, quartered
1 teaspoon red chili, chopped fine
1 small shallot, chopped fine
2 teaspoons salt
1 teaspoon paprika
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
½ cup micro herbs or sprouts
Juice of 2 lemons
1 teaspoon lemon zest
¼ cup champagne vinegar
¼ cup olive oil
Black pepper
Directions
Place the fish and the vegetables in a large mixing bowl and season with salt. In a separate bowl whisk together the paprika, herbs, lemon juice, zest, vinegar and oil. Mix together with fish and vegetables and season with pepper. Let stand refrigerated for about 45 minutes. Serve cold!
July 29th, 2011 § § permalink
Serves 6
Ingredients
2 pounds striped bass fillets, cut into thin slivers or strips
2 teaspoons salt
Juice of 2 lemons
1 tablespoon lemon zest
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup extra virgin olive oil, citrus flavor preferred
1 medium red onion, halved and sliced thin
1 cup black cured olives, pitted and halved
1 cup fresh mint, chopped
Black pepper
Directions
In a baking dish lay out cut fish and season with salt. In a separate bowl whisk together the citrus juice, zest, and oil. Pour over fish and add the red onions and mint and stir, let stand for 25 minutes in the refrigerator. Take out and let stand at room temperature for 5-10 minutes and season with black pepper.
July 29th, 2011 § § permalink
Serves 6
Ingredients
2 pounds cleaned squid, sliced in rings
2 cloves garlic, chopped
1 tablespoon lemon zest
Olive oil
½ medium Spanish onion, sliced thin
½ cup red bell peppers, slices thin
½ cup orange bell peppers sliced thin
1 cup cherry tomatoes, halved (gold ones especially nice)
1 cup Spanish black olives, pitted and halved
Juice of 2 lemons
1 tablespoon shallot, chopped fine
¼ cup sherry vinegar
¼ cup olive oil
3 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper
Directions
In a large sauté pan heat oil and add garlic and lemon zest. Lightly sauté the squid until just tender, a sort of par cook (approx 3 minutes). Take off heat and place in large bowl. To the squid add the peppers, tomatoes and olives. In another mixing bowl whisk together the lemon juice, shallots, vinegar, oil and herbs, season with salt and pepper and pour over squid mixture. Let stand for about 15 minutes before serving.
July 29th, 2011 § § permalink
Serves 6
Ingredients
2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 1 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped super fine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)
Directions
Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and garnish with avocado and citrus segments and drizzle ceviche juice over the top.
July 26th, 2011 § § permalink
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.
July 22nd, 2011 § § permalink
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!
July 19th, 2011 § § 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.
July 19th, 2011 § § permalink
Serves 4
Ingredients
1 cup lentils, cooked
1 cup cracked bulgur wheat, cooked
1 medium cucumber, peeled, deseeded and chopped medium
1 red bell pepper, chopped medium
1 cup cherry tomatoes, halved
3 tablespoons fresh parsley, chopped fine
3 tablespoons fresh mint, chopped fine
1 clove garlic, chopped superfine
½ cup lemon juice
½ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
½ cup feta cheese, crumbled (optional)
Directions
In a large mixing bowl toss together the lentils, bulgur, cucumbers, peppers, tomatoes and herbs until well mixed. Pout the olive oil and lemon juice over the top and mix gently. Season with salt and pepper and gently fold in the feta. Allow to stand at room temperature for about 5 minutes before serving.
July 11th, 2011 § § permalink
Makes 8 servings
Ingredients
2 cups traditional rolled oats
2 tablespoons ground golden flax seeds
2 tablespoons black sesame seeds
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup raisins
¼ cup walnuts
½ cup dried cranberries or cherries
½ cup peanut or almond butter
3 tablespoons honey
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
1 lemon, zested
2 tablespoons thyme
1 teaspoon tarragon, chopped
3 tablespoons olive oil
Cooking spray
Directions
Preheat oven to 325°F. Mix all dry ingredients together in a large mixing bowl. Add honey, olive oil, nut butter, herbs and zest. Fold in the rest of the ingredients. Press flat into baking sheet. Bake at 325° for 35 to 40 minutes, or until crisp. Let cool, the break into bite size pieces and serve over your favorite fruit, yogurt or with milk.
July 11th, 2011 § § permalink
Serves 2
Ingredients
2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 clove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt
Directions
In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.
July 11th, 2011 § § 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.
July 7th, 2011 § § permalink
Makes 10 servings
Ingredients
Large egg
1 large egg white
¼ cup honey
2 tablespoons olive oil
1 tablespoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups toasted oats
½ cup quinoa
½ cup kasha
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 orange zested
1 tablespoon orange juice
1 tablespoon toasted fennel seeds
1 cup cooked and drained lentils, any color
Cooking spray
Directions
Preheat oven to 325°F. Line an 8-by-11-inch pan with parchment paper. Whisk egg, egg white, honey, oil, cinnamon, orange zest & juice, salt, spices and vanilla in a large bowl. Then stir in the rest of the ingredients. Spread in prepared pan and press. Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife. Can store out of the fridge in an airtight container for 1 week or in the fridge for 2 weeks.
July 7th, 2011 § § permalink
Serves 6
Ingredients
6 eggs
¼ cup of your preference of milk (dairy, soy, rice, or almond… unsweetened and plain)
½ pint of grape tomatoes, halved
1 handful of basil, chopped
1 clove of garlic, chopped fine
1 tablespoon parsley, chopped
¼ cup parmesan
Salt & pepper
1 teaspoon olive oil
Cooking spray
Directions
Preheat oven to 375°F. In a small skillet brown garlic and tomatoes for about 4 minutes. Set aside and let cool, then mix in chopped herbs. In a large mixing bowl, whip eggs, milk and salt & pepper till frothy. Spray muffin tins with cooking spray. Fill each muffin hole ¾ the way up with egg mixture, then dollop in a spoonful of tomato mixture. Sprinkle with cheese and bake for 25 minutes or util a toothpick comes out clean. To store, plane cooled frittatas in a ziplock bag and refrigerate for up to 1 week. Reheat each one in the microwave for 35 seconds.
July 4th, 2011 § § permalink
Makes 1 cup (sauce)
Ingredients
3 fresh basil leaves, tightly packed
½ cup of spinach
5 tablespoons olive oil
4 tablespoons flax oil
4 tablespoons white miso
½ tablespoon garlic, minced
½ teaspoon salt, use less at first
½ cup pine nuts
Directions
Put the basil and salt in the food processor. Pulse a few times to begin chopping the basil leaves.
Once the basil is chopped fine add the olive oil, flax oil, lemon juice, miso and gralic. Process.
Add the pine nuts and process until the desired consistency is achieved. Do not over process the mixture will become to oily.
The texture should be creamy with a tiny specks of pine nuts through out.
Store in a sealed glass jar in the refrigerator for up to 4 days or freeze the pesto in ice cube trays.
Notes: try replacing the pine nuts with walnuts or brazil nuts
Zucchini Pasta
Ingredients
1 Zucchini
Directions
Take the zucchini, cut the ends off and place it in a spiralizer and spiralize.
Or you can use a vegetable peeler or a mandoline to make noodles.
Place the desired amount of “pasta” on your plate, add the pesto basil sauce and serve.
© Kristin Slaby All rights reserved
July 4th, 2011 § § permalink
Ingredients
1 head of cauliflower, cut up in pieces
¼ cup lemon juice
3 tablespoons of olive oil
1 teaspoon sea salt
3 medium tomatoes, seeded and finely diced
¼ cup red onion, finely diced
1 cup cucumbers, seeded and diced
¼ cup hemp seeds
2 bunches of flat parsley, finely chopped
1 handful of mint leaves, finely chopped
Directions
Put the cut cauliflower in the food processor and process until it resembles couscous.
Put the cauliflower that now resembles couscous in a large bowl and add the remaining ingredients and mix. Taste and make adjustments.
© Kristin Slaby All rights reserved
July 4th, 2011 § § permalink
Serves 4
A colorful combination of summer’s wild and cultivated ingredients, this recipe combines the smokiness of grilled vegetables with the lemony tang of wood sorrel (Oxalis).
I use a stovetop cast iron grill for these veggies, but if you’ve already got the outdoor grill fired up by all means use it. For outdoor grilling, skewer the vegetables before cooking.
Ingredients
4 cups chopped summer vegetables, 1-inch chunks (summer squashes and eggplant are especially good)
1 tablespoon olive oil
1 cup wood sorrel leaves
¼ cup butter (vegan option: use additional olive oil instead)
Salt to taste
Directions
Heat the grill over medium high heat. Toss the vegetables with the oil. Arrange the vegetables on the grill so that they are not touching (leave a little space between pieces if doing skewers). Grill for 5 minutes. Turn over and grill for another 3-5 minutes until vegetables are tender.
While the veggies are grilling, melt the butter in a small saucepan over low heat. Add the wood sorrel and stir until the leaves are just wilted. Remove from heat.
Put the grilled vegetables on a serving plate. Sprinkle with salt to taste. Spoon the sorrel in melted butter over the vegetables. Serve hot or at room temperature.
June 27th, 2011 § § permalink
Serves 4-6
Ingredients
Olive oil
1 medium yellow onion, chopped fine
4 cloves garlic, chopped fine
½ tablespoon lemon zest
2 pounds cranberry beans, shelled
1 cup white wine
2 cups vegetable or chicken stock
½ cup fresh thyme leaves
¼ cup fresh parsley leaves
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne
2 tablespoons lemon juice
4 links of herbal chicken sausage, sliced 1 inch thick
1 cup bread crumbs
½ cup parmesan cheese, grated
Fresh parsley for garnish
Directions
Pre-heat oven to 400°F. In a ceramic casserole pan heat the olive oil on a medium high heat, cook the onions, garlic and lemon zest for about 3-4 minutes or until semi translucent. Add the cranberry beans, white wine and stock and stir well. Cook for about 5 minutes add the herbs, seasonings and sausage, stir well. Cook about 5-8 more minutes and take off heat. Mix together, bread crumbs and cheese and season with a little salt. Sprinkle atop the mean mixture and place in a preheated oven, uncovered for about 10 minutes or until browned on the top. Take off heat and garnish with fresh chopped parsley.
June 27th, 2011 § § 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.
June 27th, 2011 § § 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.
June 27th, 2011 § § permalink
Serves 6
Ingredients
2 tablespoons olive oil
1 small medium yellow onion
½ cup flour
¾ cup milk
1 teaspoon salt
1 teaspoon black pepper
2 eggs
½ cup fresh parsley, chopped
1 cup Serrano ham, chopped
1 cup manchengo cheese, grated
1 cup bread crumbs
Oil for frying
Directions
In a medium sauce pan, heat oil to a medium high heat, add onion and sauté for about 3-4 minutes or until onion is translucent. Add flour and stir well until completely mixed in, sauté about a minute, stirring constantly. Pour in the milk whisking continuously for about 3-4 minutes. Season with salt and pepper. Add parsley, Serrano ham and cheese, again whisking continuously as the mixture cooks and the cheese melts. Spread misture onto a large baking sheet and place in the refrigerator to cool. When cool, beat eggs and set aside in a bowl and place bread crumbs in a bowl as well. Remove cheese mixture from the refrigerator and scoop up and form into balls, dip in the egg mixture and then roll in the breadcrumbs. Place rolled croquettes in a pan filled with oil and deep fry for about 3-4 minutes or until browned and cooked through. Serve warm, serve with garlic aioli if desired.
June 27th, 2011 § § permalink
Serves 6
Ingredients
3 tablespoons olive oil
1 teaspoon chili pepper flakes
1 teaspoon lemon zest
2 cups whole blanched almonds
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon maldon salt
Directions
In a medium skillet heat oil on medium high heat. Add chili flakes and lemon zest and when hot add almonds and sauté for about 2 minutes, stirring constantly. Add fresh herbs and mix well cooking another 2 minutes. Add fresh herbs, sauté for one minute and take off heat. Sprinkle with maldon salt and serve!
June 23rd, 2011 § § permalink
Serves 1-2
Ingredients
1 tablespoons canola or olive oil
1 clove garlic, chopped fine
Zest of 1-2 limes (reserve half of the cream fraiche)
3 medium carrots, chopped, peels on
1 cup water
Juice of ½ a lime
Salt
Black pepper
Cilantro-Lime Créme Fraiche, to garnish (recipe follows)
Directions
In a heavy bottomed soup pot over medium heat, add oil. Cook garlic and onions for a few minutes or until the onions start to get translucent. Add the lime zest and cook, 1 minute. Add the carrots and water and bring to a gentle boil. Lower the heat, and simmer for 15 minutes or until the carrots are tender. Remove from heat and cool for a few minutes. Once soup has cooled, add lime juice, and season with salt. Puree soup with a hand blender or standing blender until smooth. If your soup is too thick, add more water. Season to taste with salt and pepper. Finish soup with a drizzle of cilantro-lime créme fraiche and garnish with cilantro leaves.
Cilantro Lime Créme Fraiche
Makes 2 tablespoons
Ingredients
2 tablespoons créme fraiche
1 tablespoon lime juice
Pinch of lime zest
½ tablespoon fresh cilantro leaves, chopped fine
Salt
Directions
Place all ingredients in a small bowl, and whisk. Set aside.
June 23rd, 2011 § § 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.
June 12th, 2011 § § permalink
Serves 6
This quick and easy dish has its origins in Naples and originated as a means to use up leftover sauce at breakfast time. The eggs are essentially cooked in the tomato sauce, hence the purgatory! Many cultures all over the world utilize this Italian idea, this recipe has more of the Middle Eastern influences that we see in shakshuka, which is originally and Israeli version of eggs poached in spicy tomato sauce!
Ingredients
Olive oil
2 green or red chilies (as spicy as you want your dish to be, use mild chilies for no heat)
3 cloves garlic, chopped fine
1 yellow onion, chopped fine
¼ cup green onions, sliced thin
1 teaspoon cumin
1 tablespoon smoky paprika
1 teaspoon salt
1 teaspoon black pepper
1 (28 ounce) can whole peeled tomatoes
½ cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Warm pita or bread for serving
Directions
In a large sauté pan with raised edges at least 3 inches, heat olive oil about 4 tablespoons on a moderate high heat. Add chilies, onions, garlic, and sauté until onions are beginning to caramelize and char or about 5-7 minutes. Add the cumin, paprika, salt, and pepper and stir well. Pour in the canned tomatoes and break apart with your hands as you add them in. Stir well and cook down about 10 minutes or until all mixture is juicy and tomato saucy. Turn burner to a moderately low heat and make sure the tomato sauce is even throughout the pan. Crack the eggs one by one, making sure not to disturb the yoke, and making sure the eggs are all over the pan. Poach the eggs, basting them with tomato sauce from the pan using a spoon. The eggs should be done in about 4 minutes, if you would like the yolks more done, place more tomato mixture atop the yolks (carefully) and cook for about 6 minutes.) Remove from heat and sprinkle with the feta and the herbs! Serve with warm pita or bread.
June 12th, 2011 § § permalink
Makes 4-6 calzones
Ingredients
1 recipe Ger-Nis Whole Wheat Pizza Dough
2 cups broccoli florets
1 tablespoon butter
1 tablespoon olive oil
1 cup ham, cooked and chopped
1 medium onion, chopped
1 tablespoon whole-wheat flour
¼ cup milk
1 cup milk cheddar cheese, grated
1 teaspoon salt
Black pepper
Directions
Preheat oven 425°F.
Roll the pizza dough out into 4-6 five inch circles. Place on a large baking sheet or two of them. In a pot of boiling water blanch the broccoli florets for a few minutes until just al dente and beginning to soften. Remove and set aside. In a medium sauté pan add butter and oil and bring to a medium high heat. Sauté ham and onions for a few minutes until onions and ham begin to brown, about 4-5 minutes. Add broccoli florets and mix well. Add the flour and sauté a few minute longer until all flour is absorbed around the ham and broccoli. Add the cheese and the milk and reduce heat to low, stirring constantly until all the cheese has melted and the cheese is smooth. Remove from heat season with salt and pepper.
Place a dollop of the broccoli close to the center of each of the whole wheat dough circles, off to one side but still centered. Fold over the dough so that the sides are even and touching and a half circle is formed. Starting with one side top or bottom roll up or down the pizza dough sides curling up and twisting until top or bottom is reached. Place in the oven and bake for about 15 minutes or until golden brown.
June 12th, 2011 § § permalink
Makes 1-12 inch pizza
Ingredients
1 Ger-Nis Pizza Dough Recipe
3 tablespoons olive oil
2 teaspoons coarse salt
¼ cup fresh rosemary, chopped fine
1 teaspoon red chili flakes
1 teaspoon dried oregano
1 cup fresh spinach
1 cup fresh Swiss chard, chopped
1 cup fresh dandelion greens, chopped
1 cup crumbled goat cheese
1 cup fresh tomatoes, chopped
Maldon salt
Directions
Roll out pizza dough in one 12 inch circle and place on a pizza sheet. Mix the olive oil, salt and garlic in a small bowl and brush over dough. Make sure that all salt and garlic remnants are on the pizza. In boiling water dip or blanch the greens, spinach, chard and dandelions for about 2 minutes no more.
Remove from water and strain using a cheese cloth to get out all excess water. Arrange the dry greens all over the pizza and sprinkle the goat cheese and the tomatoes over the top evenly distributed. Bake for 10 minutes or until golden brown and when all the goat cheese is melted. Take out of oven and sprinkle immediately with a little of the Maldon salt.
June 12th, 2011 § § permalink
Makes 1-12 inch pizza
Ingredients
1 Ger-Nis Pizza Dough Recipe
2 tablespoons olive oil
1 tablespoon truffle oil
3 cloves garlic, chopped fine
2 cups wild mushrooms, chopped
½ pound Tallegio cheese, sliced
2 cups rocolla leaves (wild arugula)
Maldon salt
Directions
Preheat oven to 500°F.
Roll our pizza dough into 12 inch circle and place on a pizza pan or large baking sheet. Mix the olive oil, truffle oil and garlic in a small bowl and brush over the top of the pizza dough, sprinkle any remaining garlic over the top. Place the wild mushrooms throughout the pizza and cover with the Tallegio cheese. Place in the oven and bake for about 10 minutes or until golden brown and bubbly. Take out of oven and immediately place the rocolla on top and sprinkle with maldon salt.
June 12th, 2011 § § permalink
Makes 4-6 calzones
Ingredients
1 Ger-Nis Calzone Dough Recipe
2 red bell peppers, roasted, peeled, deseeded and chopped
Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 fresh red chili pepper, chopped
1 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon dried oregano
1 cup fresh basil leaves
2 cups fresh spinach leaves
2 tablespoons lemon juice
2 tablespoons white wine (or water)
1 cup fresh ricotta cheese
Directions
Preheat oven to 400°F.
In a medium sauté pan heat olive oil to a medium high heat and sauté garlic, onions and fresh chili for about 3-5 minutes or until the onions begin to caramelize and get brownish tips. Add the spices, chili flakes, oregano and salt and sauté for another few seconds. Add the basil and spinach leaves and sauté about 2 minutes. Add the lemon juice and white wine and stir well keeping on a medium high heat and cook until a liquid is absorbed or cooked off. Take off heat and place in a small mixing bowl and add in the fresh ricotta cheese. Mix well.
Roll out the calzone dough into 4 to 6 circles. Place about ¼-½ cup on one side of the circle close to the center. Fold on half over the ricotta making sure that the sides of the dough are touching, forming a half circle. Start from one end and roll the side of the dough closed using a twist motion. Place the calzones on a baking sheet (greased or lined with parchment paper) in the oven for about 12-15 minutes or until golden brown.
June 12th, 2011 § § permalink
Makes 2 cups of sauce
Ingredients
2 tablespoons olive oil
9 medium tomatoes, chopped
¼ cup garlic, chopped fine
1 small yellow onion, chopped fine
1 carrot, chopped fine
1 red pepper, chopped fine
1 green pepper, chopped fine
½ cup red wine
1 teaspoon chili flakes
1 teaspoon dried oregano
1 tablespoon salt
1 tablespoon black pepper
½ cup fresh oregano, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
Directions
Sauté garlic, onions, carrots, and chili flakes in olive oil on medium heat until soft. Place all remaining ingredients except ½ cup oregano in a large pot and bring to a boil. Place on low and simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished , add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until you reach desired thickness. Add remaining chopped oregano at end.
June 12th, 2011 § § permalink
A calzone is simply an Italian savory turnover of sorts that is made by folding pizza dough in half and forming a “pizza pocket”. The pizza pocket is then filled with sauces and/or vegetables combined to create the flavor and textures of your choice.
Ingredients
1½ packets active dry yeast
1 cup warm water
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar or honey
Olive oil
Dried herbs (optional)
Directions
In a large bowl, gently mix the warm water, yeast and honey until frothy and creamy, normally about 1-2 minutes. Let stand for 1 minute so the yeast can activate. In a separate large mixing bowl, combine the flour and salt and any optional dried herbs such as oregano or basil. Mix well. Slowly combine the yeast mixture with the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until the dough is very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick or regular.
June 12th, 2011 § § permalink
Ingredients
1 packet active dry yeast
1 cup warm water
2½ cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar or honey
Olive oil
Dried herbs (optional)
Directions
In a large bowl gently mix the warm water, yeast and honey until frothy and creamy for about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick or regular.
June 10th, 2011 § § permalink
Serves 6
Ingredients
1 cup red cabbage, shredded
½ cup carrots, grated
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 cup sliced radishes
1 cup baby greens
1 red chili pepper (fresh) and chopped
2 cups cannellini beans
¼ cup champagne vinegar
Juice and zest of one lemon
¼ cup olive oil
1 tablespoon basil sauce or pesto
1 teaspoon salt
Directions
Place all vegetable sin a big salad bowl. Whisk together remaining ingredients (dressing) until smooth and toss over salad.
June 10th, 2011 § § permalink
Makes 1 cup
Ingredients
1 cup basil leaves
2 cloves garlic
1 teaspoon salt
½ cup olive oil
Directions
Mix the ingredients up in a blender until smooth.
June 10th, 2011 § § permalink
Serves 6
Ingredients
Whole-wheat bread
Fresh mozzarella slices
Tomato slices
Salt
Basil sauce (recipe follows)
Olive oil
Directions
Place basil sauce on each side of the bread slices and on the basil sauce place sliced mozzarella and tomato, season with a little salt.
Combine the slices to form a sandwich and brunch the top side with olive oil. In a panini pan or cast iron pan on high heat, place the olive oil side of the sandwich down on the pan. Using the heavy panini press top press down to flatten. Cook on each side for about 3 minutes or until browned and toasty.
Basil Sauce
Makes 1 cup
Ingredients
1 cup basil leaves
2 cloves garlic
1 teaspoon salt
½ cup olive oil
Directions
Mix the ingredients up in a blender until smooth.
May 27th, 2011 § § permalink
Makes 20-25 bites
Ingredients
1 cucumber, sliced semi thin
1 cucumber, peeled and chopped
1 cup chopped tomato
¼ cup white onion, chopped
1 clove garlic, chopped
1 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
2 tablespoons olive oil
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons salt
Directions
On a baking sheet lines with parchment paper, freeze the cucumber slices. In a blender combine the gazpacho ingredients: chopped cucumber, tomatoes, onions, garlic, lemon juice, lemon zest, vinegar, olive oil, herbs and salt. Blend until semi smooth. Place blended gazpacho on a metal baking sheet and freeze, scraping with a fork every 10-15 minutes until a icy granite is formed. Place a spoonful of the granite in-between two frozen cucumber slices and freeze again. Allow to thaw for a few minutes before serving.
May 26th, 2011 § § permalink
Serves 8
Ingredients
4 pita rounds, each cut into 8 triangles
3 tablespoons olive oil
1 teaspoon cumin
3 tablespoons fresh mint, chopped fine
Salt
Directions
Preheat oven to 400°F. On a baking sheet, place pita triangles, drizzle with olive oil, cumin, and mint. Season with salt, and mix well to coat pita. Place in oven, and back until crispy, 8 to 10 minutes.
May 26th, 2011 § § permalink
Serves 4-6
Ingredients
1 loaf ciabatta bread
Olive oil
Salt
2 ham hocks, raw or smoked
1 large Spanish onion, diced
2 celery stalks, diced
1 leek, diced
3 cloves garlic, diced
2 cups white wine
1 bouquet garni (bay leaf, thyme, parsley, Grains of Paradise, or black pepper)
2 quarts stock, vegetable or chicken
2 cups fresh peas
Directions
Preheat oven to 400°F. Cut the ciabatta into 1″ squares. Toss with olive oil and salt onto a baking sheet and place into oven for about 10 minutes or until golden brown and crispy.
In a 1 gallon stock pot, add 1 tablespoon of canola oil. Bring to a medium-high heat and sear the ham hocks until golden brown. If the ham hocks are smoked, you can just go to the next step and add the hocks later. Add to the stock pot the onion and sweat for about a minute. Then add in the celery and sweat for another minute. Now add in your leeks and garlic and sweat again for another minute or two. Try to do this without getting any color on the vegetables. Deglaze the bottom of the pan with the white wine and reduce heat to a medium flame. Reduce wine for about 3 minutes. If using smoked ham hocks, add them now as well as the bouquet garni and stock. Bring stock to a simmer and let cook for about 45-60 minutes. Add in the fresh peas during the last 5-10 minutes of cooking or until soft and remove ham hock. Using an immersion blender, purée soup until smooth. Season with salt and pepper and serve with croutons. Use extra parsley for garnish.
May 26th, 2011 § § permalink
Serves 4-5
Ingredients
1 pound Spaghetti
Olive oil
¼ pound bacon or pancetta bacon
2 clove garlic, chopped fine
1 shallot, chopped fine
2 large eggs
1 cup parmesan, shredded
Ground black pepper
¾ cup fresh parsley, chopped fine
Directions
In a large stock pot, bring salted water to a boil. Add pasta and cook for about 8 minutes or until the pasta is al dente. While pasta is boiling, set up a sauté pan on medium high heat. Add a tablespoon of olive oil and the bacon/pancetta and sauté (render) until crispy, about 3-4 minutes. Add in the garlic and shallot and sauté until soft, under 1 minute. In a small mixing bowl, whisk eggs and parmesan until incorporated well. Once the pasta is done, drain it while reserving ½ cup of the pasta water. While the pasta is hot, toss it in the sauté pan and coat it with the fat for about 1 minute. Remove the pan from the heat and whisk in the egg and cheese mixture quickly, so as not to scramble the eggs. This must be done while the pasta is hot for it to cook the egg mixture, but off the flame. If the sauce is too thick, add in some of the reserved pasta water to reach the desired consistency. Season with ground black pepper and parsley.
May 25th, 2011 § § permalink
Serves 6
Ingredients
For chicken pesto meatballs
1 pound ground chicken
1 cups fresh basil, chopped fine
¼ cup fresh parsley, chopped fien
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg
For the soup
2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fien
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
1 cup Ditalini pasta, or other small-shaped pasta
3 cups baby spinach
Salt
Freshly ground pepper
Directions
For chicken pesto meatballs
In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Roll about a tablespoon of mixture at a time into 1-inch balls and set aside.
For the soup
In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery, fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook until vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve.
May 25th, 2011 § § permalink
Serves 6
Ingredients
For spring vegetable minestrone
3 tablespoons olive oil
1 yellow onion, chopped small
3 cloves garlic, chopped fine
6 cups vegetable stock
1 tablespoon fresh thyme, chopped fine
3 carrots, chopped medium
3 celery ribs, chopped medium
5 asparagus stalks, trimmed and cut into ½-inch pieces
1 cup green beans, trimmed and cut into ½-inch pieces
1 cup fresh English peas
1 (15 oz) can cannellini beans, rinsed
1 (15 oz) can diced tomatoes
2 cups arugula leaves, chopped
For the herb pesto
1 cup fresh parsley leaves
2 cups fresh basil leaves
1 clove garlic, chopped
1 teaspoon salt
Juice and zest of 1 lemon
½ cup extra-virgin olive oil
Directions
For the soup
In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more. Add vegetable stock, thyme, carrots, celery, asparagus, and green beans. Season with salt. Increase heat to a simmer and cook until vegetables are almost soft, about 20 minutes. Add peas, beans and tomatoes and cook 10 minutes more. Add arugula and cook just until wilted. Serve soup drizzled with herb pesto.
For the herb pesto
Place all ingredients, except olive oil, in blender. Stream in olive oil while blending and combine.
May 25th, 2011 § § permalink
Serves 6
Ingredients
3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes, cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley stems, plus 1 tablespoon chopped for garnish
3 tablespoons unsalted butter
Salt
Directions
In a large soup pot over medium heat, add olive oil. Cook leeks and onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add artichoke hearts, potatoes, and stock. Place bay leaf, thyme and parsley stems in cheesecloth, tie and add to pot. Season with salt and pepper. Increase heat to a simmer and cook for 45 minutes to 1 hour or until ingredients are cooked through and flavors have melted together. Remove herbs in cheese cloth. Puree soup with immersion blender or food processor. Heat soup, and add butter. Taste for salt and serve.
May 25th, 2011 § § 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.
May 24th, 2011 § § permalink
Serves 6-8
Ingredients
3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Olive oil
Salt and pepper
Directions
Place eggplants, red onions, tomatoes, and red pepper flesh side up on a large cutting board, sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper and mix well. Drizzle with a bit more olive oil and mix again.
May 24th, 2011 § § permalink
Serves 6
Ingredients
Olive oil
3 cloves garlic, chopped fine
1 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
½ cup Santorini Dried Tomatoes, chopped
Juice and zest of 1 lemon
½ cup white wine
1 pound tomatoes, chopped
Salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons bread crumbs, dried
½ cup crumbled feta
Directions
Pre-heat broiler to 400°F. In a preheated large skillet, sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add the sundried tomatoes and sauté a few more minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly.
May 24th, 2011 § § permalink
Serves 6
Ingredients
2 cup plum tomatoes, chopped (include juices)
¼ cup Santorini Dried Tomatoes, chopped
½ cup yellow onion, chopped fine
2 garlic cloves
1 tablespoon fresh parsley leaves, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh mint, chopped
2 small red chilies, roasted and chopped
1 teaspoon lemon zest
Salt and ground black pepper
1 cup all purpose flour
½ teaspoon baking powder
¼ cup bread crumbs
Olive oil for frying
Directions
Combine tomatoes, onion, garlic, herbs, chilies and spices in a large bowl. Add flour, bread crumbs, baking powder, salt and pepper and mix together to the consistency of a thick batter (adding a little water if need be). In a large heavy skillet, heat enough olive oil for frying. Take one heaped tablespoon at a time and drop the batter into the hot oil; fry until golden brown and crisp. Drain on paper towels. Serve with Tzaziki.
May 24th, 2011 § § permalink
Makes 1 pound of dried tomatoes
Ingredients
Olive oil
1 pound Santorini tomatoes (or very good quality cherry tomatoes), sliced in half
1 tablespoon salt
1 tablespoon sugar
1 tablespoon black pepper
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
Directions
Preheat the oven to 170°F. On a greased or lined baking sheet, place the cherry tomatoes flesh side up very close to each other. Sprinkle with salt, pepper and fresh herbs. Drizzle with olive oil and place in oven for about 8 hours. Overnight works well. Make sure that the tomatoes do not dry completely but are able to stay moist and have plenty of oil. After cooling, the tomatoes can be placed in a jar with more olive oil and will keep for a few weeks.
May 23rd, 2011 § § permalink
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.
May 17th, 2011 § § permalink
Serves 4
Ingredients
3 pound striped bass, with head, scaled and gutted
4 tablespoons olive oil
½ fresh thyme, chopped
2 fresh bay leaves
1 lemon or orange, sliced and cut in half
Salt and pepper
Directions
Place sheet pan in oven and preheat to 500°F.
Score the skin of the fish with 2 big X’s on each side of the fish. Rub down both sides of the fish with half of the olive oil and season with salt and pepper. Stuff the fish with thyme, bay leaf and citrus slices. Once oven has reached its desired temperature, add the other 2 tablespoons of olive oil onto the sheet pan. Place fish on pan and roast for 18-20 minutes or until done. The meat of the fish should easily flake away from the bone with a fork.
Note: If you have a cast iron griddle; heat that on the stove and place that onto the sheet pan in the heated oven. Add the olive oil and fish onto the griddle for an evenly roasted fish.
Recipe Property of Brendan McDermott
May 16th, 2011 § § permalink
Serves 6-8
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped small
1 medium shallot, chopped small
1 cup mixed fresh wild mushrooms (morels, chanterelles, etc)
Pinch of freshly ground nutmeg
1 cup asparagus spears, ends trimmed
1 teaspoon salt
1 teaspoon black pepper
½ cup white wine
¼ cup vegetable stock
1 cup brown rice, cooked
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon thyme, chopped
1 tablespoon fresh mint, chopped
Directions
In a large skillet over medium high heat, add butter and olive oil. Cook the onions and shallots for a few minutes or until slightly translucent, about 5 minutes. Add the mushrooms, nutmeg, and asparagus and season with salt and pepper. Add the wine and vegetable stock, bring to a boil, and then reduce to a simmer. Cook until the liquid is reduced by half then stir in the cooked brown rice. Fluff mixture with a fork and sprinkle herbs into pilaf. Serve warm or at room temperature.
May 16th, 2011 § § permalink
Serves 6
Ingredients
1 pound (about 30-40 medium spears) fresh green asparagus, ends trimmed
1 teaspoons lemon zest, plus 2 teaspoons extra
Salt
¼ cup butter
1 tablespoon olive oil
2 cloves garlic, chopped superfine
1 teaspoon lime zest
1 teaspoon orange zest
1 teaspoon coarse salt
Maldon salt
Directions
Bring 2 inches of water in a large skillet to a rapid boil. Toss in 1 teaspoon of lemon zest and a pinch of salt. Toss in asparagus making sure they are fully submerged in the water. Cook the asparagus for about 2-3 minutes or until bright green and just tender. Remove asparagus from the pan and immediately submerge in a big bath of ice water. Plunge the asparagus in the ice water until the asparagus is no longer hot but warm or tepid. In a small sauce pan heat the butter, olive oil, garlic, zest and coarse salt until just melted. Drizzle on asparagus and finish with a pinch of Maldon salt.
May 16th, 2011 § § permalink
Serves 8
Ingredients
2 tablespoons lemon juice
2 tablespoons citrus champagne vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon salt
2 bunches (about 12 pieces per) asparagus, ends trimmed
1 cup white Japanese-style breadcrumbs (Panko)
Directions
Preaheat oven to 450°F. Line 2 baking sheets with parchment paper. In a small mixing bowl, whisk together the lemon juice, vinegar, olive oil, mustard, cayenne and salt. Place the trimmed asparagus in a shallow baking dish and pour the lemon mixture over, making sure to cover the asparagus completely. In a second shallow baking dish, add the breadcrumbs until evenly distribute at the bottom. Taking one spear at a time, roll the asparagus in the breadcrumbs until evenly coated, then place on a lined baking sheet. When all the spears are coated, place the baking sheets in the oven and bake until the breadcrumbs are browned and the asparagus are tender, about 20 minutes.
Citrus Aioli
Makes approximately ½ cup
Ingredients
3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon lime zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper
Directions
Place garlic, lemon juice and zest, lime zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.
May 7th, 2011 § § permalink
Serves 6
Ingredients
10 baby artichokes
Juice of 3 lemons
½ cup pancetta
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small yellow onion, chopped
1 tablespoon lemon zest
½ cup white wine
2-3 cups farro, cooked
½ cup parmesan
Salt
Pepper
Lemon Zest Thyme Butter (Recipe Follows)
Directions
In a large bowl of ice water, add the juice of 2 lemons. Trim the baby artichokes by cutting off the stems and top quarter, remove the outer layer leaves until you are at the pale yellowish-colored leaves. Cut the baby artichoke in quarters and place immediately in the cold ice water. Bring a large pot of salted water to a boil and place the baby artichokes in the boiling water (straight from the ice water, we are avoiding oxidization or browning by using the lemon ice bath first). Cook the baby artichokes until tender, about 8-10 minutes. Drain and set aside. In a large sauté pan cook the pancetta until crispy, remove and set aside. Add the oil, garlic and onion and cook until caramelization process begins or about 7 minutes. Add the lemon zest and the baby artichokes and sauté a few minutes (about 3 minutes total), then add the wine and cook a few minutes longer. Add the cooked farro and stir well, making sure that the farro is heated all the way through. Remove from heat and mix in the parmesan. Seasonn with salt and pepper and serve with a tablespoon of the lemon zest-thyme butter atop.
Lemon Zest-Thyme Butter
Makes ½ cup butter
Ingredients
1⁄3 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh thyme, 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.
May 7th, 2011 § § 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
1⁄3 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.
May 7th, 2011 § § permalink
Serves 6
Ingredients
5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper
Mint Butter (Recipe follows)
Directions
In a medium sized saucepot, heat chicken broth until warm and keep simmering on a separate burner while making risotto. In a separate medium saucepot, heat olive oil to a medium heat and add shallot. Cook shallot until translucent, about 3-4 minutes. Add the rice, white wine, the lemon juice and the lemon zest 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 20 minutes. Add the fresh peas and cook 5 minutes more. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper, and place about a tablespoon of the mint butter on each serving.
Mint Butter
Makes ½ cup butter
Ingredients
1⁄3 cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh mint, 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.
May 4th, 2011 § § permalink
Serves 4
INGREDIENTS
1 quart chicken stock
3 ounces pancetta, cut into ¼ inch dice
1 teaspoon olive oil
â…“ cup finely chopped onion
2 cloves garlic, peeled and minced
1 cup Arborio rice
¼ tablespoons white wine
1 cup peas (thawed if frozen)
1 recipe baby artichokes in lemon vinaigrette, drained and thinly sliced
¼ cup grated parmesan cheese
2 tablespoons butter
1 tablespoon chopped parsley
1 teaspoon chopped mint
DIRECTIONS
Bring the stock to a gentle simmer in a sauce pan.
In another sauce pan, combine pancetta and olive oil and sauté over medium until crisp. With a slotted spoon transfer the pancetta to a paper towel line plate. Add the onion and sauté 4-5 minutes. Add garlic and sauté 1 minute longer.
Add the rice and cook stirring for 3 minutes until opaque. Add the wine and cook until the rice has absorbed it, 1-2 minutes.
Add ½ cup stock to the rice and stir until it is absorbed, continue adding stock a ½ cup at a time, stirring constantly, until ¾ quarters of it has been absorbed by the rice.
Add the peas and pancetta, and artichokes. Continue cooking until all of the stock has been absorbed and the rice is tender. Stir in the butter and parmesan cheese, season with fresh ground black pepper. Stir in the parsley and mint and serve at once.
Recipe Property of Peter Berley
April 26th, 2011 § § permalink
Makes 15-20 crostinis
INGREDIENTS
Olive oil
1 tablespoon butter
2 cloves garlic, chopped fine
9-10 ramps, cleaned and trimmed, chopped fine
1 cup fresh morel mushrooms or other wild mushrooms, cleaned and chopped fine
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon white wine
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
Baguette bread sliced thin and lightly toasted
Pecorino cheese, shavings for garnish
DIRECTIONS
In a medium skillet heat the olive oil and butter on medium high, add the garlic and sauté a few minutes, then add the ramps and sauté another minute or so. Add the morels, herbs and wine, cook another minute and season with salt, pepper, and cayenne. Place a spoon full on a crostini and garnish with pecorino shavings.
April 26th, 2011 § § permalink
Makes about 20 meatballs
Meatballs are one of the most popular dishes in Holland, with traditional and fusion type recipes due to the ever changing population. This version gives a fresh new take on meatballs with the bright additive of cilantro!
INGREDIENTS
½ cup breadcrumbs
1 cup fresh coriander (cilantro), chopped fine
¼ cup fresh parsley, chopped fine
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup yellow onion chopped fine
1 egg, beaten
½ pound ground beef
½ pound ground veal
Olive oil
2 tablespoons butter
1 cup tomato sauce
Black pepper, freshly ground
Fresh cilantro, for garnish
DIRECTIONS
In a large mixing bowl combine breadcrumbs, fresh herbs, and all spices, mix well. Add the yellow onion, the egg and the ground beef and veal and again gently mix with wooden spoon (hands and fingers work even better) until all ingredients are well mixed. Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the butter with the olive oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8-10 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels. Spoon off any excess fat from the pan and the meatballs back to the skillet, add the tomato sauce and stir, scraping the browned bits from the bottom of the pan gently with a wooden spoon. Mix well and place heat to very low, simmer on low uncovered for about 2-4 minutes. Garnish with fresh chopped coriander (cilantro).
April 25th, 2011 § § permalink
Serves 6
INGREDIENTS
For the pea risotto
5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
5 slices of prosciutto cut in small pieces
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper
For the basil & mint butter
2 tablespoons butter, softened
2 cloves garlic
1 shallot, chopped superfine
Juice and zest of 2 lemons
1 cup basil leaves
¼ cup mint leaves
¼ teaspoon red pepper flakes
Salt
DIRECTIONS
For the pea risotto
In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add prosciutto and cook until crispy. Add rice and cook and stir for 1 minute. 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 20. Add peas and cook 5 minutes more. Remove from heat, and finish with cheese, and basil & mint butter. Season with salt and pepper and serve.
For the basil & mint butter
In a small bowl, combine all ingredients and use to finish risotto.
April 25th, 2011 § § permalink
Serves 6
INGREDIENTS
3 pounds fava beans
2 cloves garlic, chopped
2 tablespoons fresh mint, chopped
¼ cup extra virgin olive oil
2 tablespoons water
Juice of ½ lemon
Salt
Pea shoots, for garnish (optional)
Baguette, for serving
DIRECTIONS
Prepare a large bowl of ice water and set aside.
To prep and cook fava beans, pull on the stem of the pod and pull to open. If a pod doesn’t open easily, use a paring knife and slit the bean pod open, exposing the spongy insides and the beans. Remove the beans and discard the pods. In a pot of salted boiling water, blanch the beans for 2 minutes. Remove the beans with a slotted spoon and immediately plunge into prepared bowl of ice water. With your fingers, and helped with the tip of a paring knife is necessary, slip the outer skin off of each bean, revealing the inner bright green fava. Discard the outer skin.
In a blender, place fava beans, garlic, mint and olive oil and puree. While blender is running, stream in water until consistency is of hummus, or a spreadable puree. Add lemon juice and salt. Serve aside toasted bread garnished with pea shoots or as a dip.
April 25th, 2011 § § permalink
Serves 6
INGREDIENTS
3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley stems, plus 1 tablespoon chopped for garnish
3 tablespoon unsalted butter
Salt
DIRECTIONS
In a large soup pot over medium heat, add olive oil. Cook leeks and onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add artichoke hearts, potatoes, and stock. Place bay leaf, thyme and parsley stems in cheesecloth, tie and add to pot. Season with salt and pepper. Increase heat to a simmer and cook for 45 minutes to 1 hour or until ingredients are cooked through and flavors have melted together. Remove herbs in cheese cloth. Puree soup with immersion blender or food processor. Heat soup, and add butter. Taste for salt and serve.
April 25th, 2011 § § permalink
Serves 6
INGREDIENTS
For the spring pea and mint tortellini
Olive oil
1 medium shallot, chopped fine
1 cup fresh peas, steamed soft and mashed
2 teaspoons lemon zest ¼ cup grated pecorino
1 teaspoon salt
1 teaspoon black pepper
Fresh pasta sheets
For the herbed brodo
1 (¼ pound) piece Parmigiano-Reggiano
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley
2 sprigs fresh mint
1 tablespoon extra-virgin olive oil
Salt
DIRECTIONS
For the spring pea and mint tortellini
Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2-inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.
For the herbed brodo
Combine rind, stock, garlic, parsley and mint (tied together with twine), and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.
Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Divide among 6 soup plates, and then shave cheese over soup to taste.
April 25th, 2011 § § permalink
Serves 6
INGREDIENTS
For chicken pesto meatballs
1 pound ground chicken
1 cup fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg
For the soup
2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows
DIRECTIONS
For chicken pesto meatballs
In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.
For the soup
In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.
Italian Herb Gremolata
Makes approximately ½ cup
INGREDIENTS
¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, 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
April 25th, 2011 § § permalink
Serves 6
INGREDIENTS
For spring vegetable minestrone
3 tablespoons olive oil
1 yellow onion, chopped small
3 cloves garlic, chopped fine
6 cups vegetable stock
1 tablespoon fresh thyme, chopped fine
3 carrots, chopped medium
3 celery ribs, chopped medium
5 asparagus stalks, trimmed and cut into ½-inch pieces
1 cup green beans, trimmed and cut into ½-inch pieces
1 cup fresh English peas
1 (15 oz) can cannellini beans, rined
1 (15 oz) can diced tomatoes
2 cups arugula leaves, chopped
For the herb pesto
1 cup fresh parsley leaves
2 cups fresh basil leaves
1 clove garlic, chopped
1 teaspoon salt
Juice and zest of 1 lemon
½ cup extra-virgin olive oil
DIRECTIONS
For the soup
In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more. Add vegetable stock, carrots, celery, asparagus and green beans. Season with salt. Increase heat to a simmer and cook until vegetables are almost soft, about 20 minutes. Add peas, beans, and tomatoes and cook 10 minutes more. Add arugula and cook just until wilted. Serve soup drizzled with herb pesto.
For the herb pesto
Place all ingredients, except olive oil, in blender. Stream in olive oil while blending and combine.
April 25th, 2011 § § permalink
Serves 2
Ingredients
2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspon lemon juice
1 glove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt
Directions
In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.
April 25th, 2011 § § permalink
Serves 2
INGREDIENTS
¼ pound whole-wheat linguini, cooked
2 cups fresh parsley leaves
2 cloves garlic
¼ cup almonds, raw
1 tablespoon lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt
½ cup almonds, whole and roasted
DIRECTIONS
Cook the pasta as per pasta directions. In a blender place parsley, garlic, almonds, lemon zest, lemon juice and olive oil, and blend until smooth. Season with salt and toss with pasta. Garnish with toasted almonds.
April 24th, 2011 § § permalink
Serves 6
INGREDIENTS
5 cups vegetable broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
1 cup fresh peas, blanched
1 cup watercress, chopped
¼ cup goat cheese, crumbled
Salt
Freshly ground pepper
Pea shoots, for garnish
DIRECTIONS
In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add rice and cook and stir for 1 minute. Next, add wine and cook until all liquid is absorbed. Add 1 cup vegetable broth, reduce and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and watercress and cook 5 minutes more. Remove from heat, and finish with goat cheese. Season with salt and pepper and serve garnished with pea shoots.
April 24th, 2011 § § permalink
Serves 6
INGREDIENTS
1 shallot, minced
1 cup fresh English peas, steamed soft and mashed
¼ cup fresh mint, chopped
¼ cup ricotta cheese
¼ cup goat cheese
½ teaspoon lemon zest
Salt
Freshly ground pepper
Herbed pasta dough
For the sauce
1 tablespoon olive oil
1 shallot
½ cup vegetable broth
Juice and zest of 1 lemon
1 tablespoon mint, chopped
2 tablespoons butter
Sweet Pea Flowers, for garnish
DIRECTIONS
Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh herb pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.
Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, place a few raviolis in each serving dish.
For the sauce
In a sauté pan over medium heat, add olive oil. Cook shallot until soft, about 3 minutes. Add vegetable broth and lemon and reduce. Add lemon zest and mint. Finish with butter and serve over cooked raviolis and garnish with sweet pea flowers.
April 24th, 2011 § § permalink
Serves 2
INGREDIENTS
½ cup millet, cooked
¼ cup adzuki beans, cooked
¼ cup red cabbage, shredded
6-8 shitake mushrooms, sliced
3-4 green onions, sliced
1 carrot, sliced thin or shredded
¼ cup fresh mint, chopped
¼ cup fresh cilantro, chopped
1 tablespoon fresh Thai basil, chopped
1 teaspoon fresh ginger, chopped
2 cloves garlic, chopped fine
1 teaspoon miso paste
½ teaspoon olive oil
2 tablespoons rice vinegar
2 small baby bok choy, steamed slightly and cut in half
Sesame seeds
DIRECTIONS
In a large mixing bowl, combine millet, beans, mushrooms, green onions, carrots and fresh herbs, and toss together well. In a small mixing bowl, whisk together fresh ginger, garlic, miso, olive oil, and rice vinegar. Drizzle over millet mixture and gently toss. Serve with baby bok choy atop the millet mixture and sprinkle with sesame seeds.
April 23rd, 2011 § § permalink
Serves 6
INGREDIENTS
Olive oil
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
3-4 links of spicy Italian sausage (taken out of casings) (recipe follows)
1½ cups parsley, chopped fine
1 cup black olives, sliced
1 (12 ounce) can plain tomato sauce
1¼ cup heavy whipping cream
1 pound linguini noodles, cooked
DIRECTIONS
In a large sauté pan, over medium heat, add oil. Cook garlic, 1 to 2 minutes or until fragrant. Add the fennel seeds and red chili flakes and cook a minute or two. Add the sausage and cook until browned. Add the parsley and olives and cook another minute or two. Increase the heat to medium high and add the tomato sauce and cook until all excess liquid is dissolved. Turn off the turn burner and add heavy cream and combine well. Toss together with cooked linguini and serve.
April 23rd, 2011 § § permalink
Makes 3 10-inch pizzas
INGREDIENTS
2 pounds boneless & skinless chicken breasts, cubed
½ pound pork fat, cubed (optional)
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh basil leaves, chopped
1 tablespoon fresh oregano, chopped
½ cup sundried tomatoes, chopped fine
2 tablespoons salt
Casings, of your choice
Canola or olive oil
Pizza Dough (recipe follows)
Fresh Tomato or Pizza Sauce (recipe follows)
Cheese, of choice
Fresh baby spinach or arugula
DIRECTIONS
Mix all the sausage ingredients in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, place in the freezer. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube – this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready for more. Turn the machine on, and begin the process – air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil – the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends – you can kitchen twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).
Preheat oven to 450°F. Place the sausages on a baking sheet and bake in the oven for about 4-5 minutes turning once or until browned. Remove from oven and slice into 1 inch slices for pizza topping.
Place already rolled out pizza dough on a baking sheet and top with pizza sauce, cheese of choice, spinach or arugula and sliced sausage. Place in oven and bake until golden brown, 20-25 minutes.
Pizza Dough
Makes 3 (10 inch) pizzas
INGREDIENTS
1 cup warm water
1 packet active dry yeast
1 teaspoon sugar or honey
2½ cups all purpose flour
1 teaspoon salt
Dried herbs (optional)
Extra virgin olive oil
DIRECTIONS
In a large bowl gently mix the warm water, yeast and honey until frothy and creamy, about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil, etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the dough out on a lightly floured surface and knead until very smooth and elastic adding more flour if needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick, or regular.
Fresh Tomato or Pizza Sauce
Makes approximately 2 cups
INGREDIENTS
6 medium tomatoes, chopped
8-10 cloves garlic, chopped
½ medium yellow onion, chopped
½ cup red wine
1 teaspoon red chili flakes
1 teaspoon dried oregano
2 tablespoons salt
1 tablespoon black pepper
1½ cup fresh oregano, chopped (reserve ½ cup)
1 cup fresh basil, chopped
DIRECTIONS
In a large sauce pan, over medium heat, add tomatoes, garlic, onions, red wine, red chili flakes, dried oregano, salt, pepper and fresh herbs and bring to a boil. Place on low simmer for about 45 minutes, stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until smooth and all ingredients are well blended. Skins are included in the sauce as they give a very rustic look and texture. Cook blended sauce on low for another 20 minutes, until thick and reduced. Season with more salt (if needed) and finish with remaining fresh oregano.
April 23rd, 2011 § § permalink
Serves 6
INGREDIENTS
2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds lamb, cubed
½ pound pork fat, cubed
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Garlicky Mint Yogurt (recipe follows)
DIRECTIONS
Mix the lamb, the fat and the garlic and onion in a large bowl very well, and refrigerate for about 2 hours. Add the spices and herbs before putting through the grinder and mix well. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. After the meat is ground add the red wine vinegar and the oil and mix thoroughly. Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, olive oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shapes patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.
Garlicky Mint Yogurt
Makes approximately 1½ cups
INGREDIENTS
2 cloves garlic, chopped fine
¼ of a red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper
DIRECTIONS
In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.
April 23rd, 2011 § § 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.
April 20th, 2011 § § permalink
Ingredients
½ cup fresh rosemary leaves
¼ cup lavender flowers, dried or fresh
1 cup Epsom salt
2 tablespoons olive oil
Directions
Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!
April 20th, 2011 § § permalink
Serves 6
Ingredients
2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds ground lamb
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
Garlicky Mint Yogurt (recipe follow)
Mustard Mint Pesto (recipe follows)
Directions
Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shaped patties (think “corn dog†shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.
Garlicky Mint Yogurt
Makes approximately 1 ½ cups
Ingredients
2 cloves garlic, chopped fine
¼ cup red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper
Directions
In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.
Mustard Mint Pesto
Makes about 1 ½ cups
Ingredients
2 cloves garlic, chopped fine
¼ cup almonds, toasted
1 cup fresh mint leaves
½ cup fresh cilantro leaves
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
Salt
Directions
In a blender add the garlic and almonds and pulse until chopped fine. Add the mint and cilantro leaves and the Dijon mustard and blend until the ingredients are pureed. With the blender running slowly add the oil until the pesto is smooth. Let stand at room temperature for about 5 minutes before serving.
April 20th, 2011 § § permalink
Makes one baguette
Ingredients
¼ cup basil
¼ cup fresh parsley
1 clove garlic
2 tablespoons melted butter
¼ cup olive oil
Salt
Baguette, sliced
Parmesan cheese
Directions
Pre-heat oven to 350° F. In a blender combine the basil, parsley, garlic and chop. Add the melted butter oil and salt and blend until smooth. With a pastry brush, brush the bread with the herb mixture, making sure to get all over the entire side of the slice. Place on a baking sheet and sprinkle with a little parmesan. Bake for about 10 minutes or until golden brown on top.
March 29th, 2011 § § permalink
Makes approximately 1 ½ cups
Ingredients
1 egg
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt
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 will have a nice garlic bite. 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.
February 23rd, 2011 § § permalink
Serves 8-10
INGREDIENTS
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped fine
1 medium yellow onion, chopped fine
6-8 medium parsnips, peeled and chopped fine
1 medium apple, peeled and chopped
1 tablespoon fresh thyme, chopped
5 cups vegetable or chicken broth
2 teaspoons salt
2 teaspoons black pepper
1 cup half & half
DIRECTIONS
In a large soup pan over medium-high heat, add butter and oil. Cook shallots, yellow onion, parsnips, apple and thyme until onions are translucent and the parsnips and apple are lightly browned, about 7-10 minutes. Add broth, salt, and pepper. Bring to a boil, then simmer for 20 minutes or until parsnips and apples are soft and can be pierced with a fork. Remove from heat and blend using an immersion blender. Slowly add the half & half while blending until smooth and creamy.
February 23rd, 2011 § § permalink
Serves 8
INGREDIENTS
½ pound (about 1½ cups) cannellini beans, soaked overnight and drained
2 tablespoons olive oil
2 large yellow onions, sliced thin
2 cloves garlic, chopped fine
3 sprigs of fresh thyme
1 sprig of fresh rosemary
2 fresh bay leaves
4 cups vegetable broth or water
Salt
Pepper
Extra-virgin olive oil
DIRECTIONS
In a large heavy bottomed soup pot, over medium low heat, add olive oil. Sauté onions until translucent, about 10 to 15 minutes. Add the garlic and cook for 3 minutes. Add the drained white beans, thyme, rosemary, bay leaves and vegetable broth. Cover, bring to a boil, and simmer for 40 to 45 minutes, until the beans are very soft. Remove the thyme, rosemary and bay leaves. Pass the soup through a food mill or use an immersion blender to puree. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve immediately drizzled with extra-virgin olive oil.
February 23rd, 2011 § § permalink
Makes approximately 1½ cups
INGREDIENTS
1 tablespoons olive oil
2 medium dried red chilies, seeded and chopped (stems included)
½ a medium yellow onion, chopped
½ a poblano pepper, seeded and chopped
1 medium tomato, chopped
½ tablespoons tomato paste
2 tablespoons fresh cilantro leaves
1 clove garlic, chopped
½ teaspoon cumin
¼ teaspoon cumin seeds
¼ teaspoon smoky chili powder
1 teaspoon salt
½ cup water (or chicken broth)
DIRECTIONS
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.
February 3rd, 2011 § § 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.
February 3rd, 2011 § § permalink
Serves 4 to 6
Ingredients
Olive oil
1 cup diced white onions
8 cloves garlic, smashed and chopped
1 pound dried chickpeas (soaked overnight)
2 cups canned tomatoes, strained and chopped
1 cup chopped fresh parsley
1 teaspoon pimento or smoked paprika
1 tablespoon red chili flakes
2 cups white wine
Water
1 pound squid, cleaned and cut into rings
½ cup diced piquillo peppers
Sherry vinegar
Extra virgin olive oil
Baguette, for serving
Directions
In a flat-bottom, high-sided saucepan, heat ¼ inch olive oil until shimmering. Add onions and garlic and cook until they are just beginning to brown. Add chickpeas and cook until toasted. Add tomatoes and parsley and cook for another two minutes. Add pimenton and chili flakes. Add wine and reduce by ¾. Add water to cover and bring to a boil. Reduce heat to a low simmer and cover. Cook until chickpeas are ¾ of the way cooked, then add squid and piquillo peppers. Cook until squid is tender and creamy. Finish with a few drops of sherry vinegar and olive oil. Serve with bread.
February 2nd, 2011 § § permalink
Serves 8
INGREDIENTS
For the pork loin
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 fresh bay leaves, veins stems removed
2 teaspoon juniper berries
2 tablespoons orange zest
1 tablespoon coarse salt
1 tablespoon black pepper
1 3-pound pork loin
2 tablespoons butter
1 tablespoon hazelnut oil or olive oil
½ cup chicken broth
For the cherry onion sauce
1 tablespoon butter
1 medium red onion, sliced
1 tablespoon sugar in the raw or light brown sugar
2 tablespoons fresh sage, chopped fine
½ cup dried cherries
2 tablespoon high quality balsamic vinegar
2 cups full-bodied, spicy red wine, Cabarnet Franc or Syrah
¼ cup chicken broth (optional)
Salt/pepper
DIRECTIONS
For the pork loin
Preheat oven to 375°F.
In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt, and pepper. Grind to a medium grind, a little thicker than fine black pepper but not as coarse as cracked. Rub all over pork loin. In a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan, and place in a roasting pan, pouring ½ cup chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150°F.
In the meantime, place the cast iron pan that you used for the pork on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes. Add the sugar, sage, dried cherries, vinegar, and wine, stirring and scraping all the bits sticking to the bottom of the pan. Add the broth, and season with salt and pepper. Let boil until mixture reduce by about half, about 5 to 6 minutes. Take off heat.
Serve pork loin with the cherry onion sage sauce on top.
February 2nd, 2011 § § permalink
Serves 6
INGREDIENTS
For ravioli
¼ cup dried porcini mushrooms
1 tablespoon olive oil
1 small shallot, chopped fine
2 cloves garlic, chopped fine
2 cups mixed mushrooms, chopped fine
Salt and pepper
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
½ cup fresh ricotta cheese
¼ cup grated Pecorino cheese
2 tablespoons heavy cream (optional)
Fresh pasta sheets
For sauce
1 tablespoon olive oil
1 small shallot
½ cup white wine
¾ cups reserved porcini liquid
½ cup heavy cream
2 tablespoons fresh thyme leaves, chopped fine
Salt and pepper to taste
¼ cup grated Pecorino cheese, to garnish
DIRECTIONS
For ravioli
In a small bowl, place dried porcini mushrooms and pour hot water just to cover, about ¾ cups. Let sit for 20 minutes and then strain mushrooms, reserving liquid. Chop mushrooms into small pieces and set aside.
In a large sauté pan over medium high heat, add olive oil. Add shallots and cook, stirring constantly until translucent, about 2 to 3 minutes. Add garlic and cook 1 minute more. Next, add mushrooms (including chopped and reserved porcinis) and sauté until beginning to turn brown and caramelize. Season with salt and pepper and then add lemon zest and juice. Take off heat and add herbs, ricotta and pecorino cheeses and heavy cream (if using). Cool and then use to fill raviolis.
Place large pasta sheet on cutting board with the long side parallel to the edge of work surface. Place 8 heaping teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush or your fingers dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel, cookie cutter or knife. Transfer to floured baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook.
Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and keep warm while making sauce.
For sauce
In same sauté pan that you cooked the mushrooms in, over medium heat, add oil. Add shallots and cook, stirring constantly until translucent, about 2 to 3 minutes. Add white wine to deglaze the pan, scrapping up any mushroom bits. Reduce until almost all is evaporated. Next, add porcini liquid and again, reduce by ¼. Add heavy cream and cook, 3 to 4 minutes until thick and creamy. Add fresh thyme leaves and season with salt and pepper. Pour over wild mushroom raviolis and garnish with Pecorino cheese and serve.
January 18th, 2011 § § 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!
January 18th, 2011 § § permalink
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, chopped fine
1 red onion, chopped medium
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium red bell pepper, deseeded and chopped small
1 medium yellow pepper, deseeded and chopped small
1 (28-ounce) can stewed tomatoes
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup fresh oregano, chopped fine
¼ cup fresh thyme, chopped fine
1 tablespoon salt
3 cups hot water
1 cup vegetable stock
1 bunch of dinosaur kale, chopped
1 can cannellini beans, rinsed and drained
1 cup small fresh macaroni (¾ cup dried)
½ cup parmesan, freshly grated
Parmesan rind (optional)
Salt/ pepper
DIRECTIONS
Cook garlic, onions, celery, carrots, and peppers in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.
Push vegetables to one side of the pot. Add stewed tomatoes to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir into vegetables and cook, stirring, 2 minutes. (Tomatoes may stick to pot, but don’t let them burn.) Bring to a simmer. Stir in kale and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
Coarsely chop herbs, and stir into soup along with beans. Simmer, partially covered, 10 minutes.
Discard rind. Season soup with salt and pepper.
January 14th, 2011 § § permalink
Serves 6
INGREDIENTS
1 pound pasta dough, cooked
1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 tablespoon sage, chopped fine
½ yellow onion, cut in half
Kosher salt
Pepper
For brown butter sage sauce
4 tablespoons unsalted butter, sliced
6 sage leaves, sliced
3 ounces goat cheese
DIRECTIONS
Preheat oven to 350°F.
For raviolis
To prepare squash, peel and cut in half at the bulbous part. Cut top part in cubes and cut bottom part in half, remove seeds and then slice. In a bowl, combine squash, olive oil, garlic, sage and onion. Season with salt and pepper and place on a baking sheet. Roast in oven until tender. Let cool for a few minutes. Reserve sliced squash (for plating), but puree everything else in a blender or food processor until smooth for your ravioli filling.
Using fresh pasta sheets cut into about 2 square inches, add 1 teaspoon of filling. Cover with another 2 inch pasta square. And using wet fingers, seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating. Strain and set aside.
For brown butter
In the meantime, heat a thick-bottomed skillet on medium heat, whisking frequently. Continue to cook the butter until melted. At this point, add the sage leaves. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
To plate, lay reserved roasted and sliced butternut squash on plate and then a few raviolis topped with brown butter sage sauce and ½ ounce of crumbled goat cheese. Serve immediately.
© Recipe Property of Rafi Hasid
January 14th, 2011 § § permalink
Serves 6
INGREDIENTS
1 pound whole wheat pasta dough, cooked
For sauce
Olive oil
1 yellow onion, chopped
6 cloves garlic, chopped fine
2″ piece of ginger, peeled and julienned
1 red pepper, cored and chopped
1 bunch collard greens, leaves and stems (reserved), chopped
½ pound brown mushrooms, sliced
1½ tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt
Pepper
DIRECTIONS
In a large sauté pan, over medium heat, add olive oil. Sauté onions and cook until translucent, 5 minutes. Add garlic and ginger and cook, stirring constantly, 2 minutes more. Add red pepper, collard green stems, brown mushrooms and cook, 7 minutes until tender. Add balsamic vinegar, Dijon mustard and honey and season with salt and pepper. Add collard green leaves and cooked pasta and warm through. Serve immediately.
© Recipe Property of Rafi Hasid