The 007 with Herbed Olive Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the 007

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

For the herbed olives

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

Directions

For the 007

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

For the herbed olives

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

Caramelized Onion & Goat Cheese Flatbread Pizza

March 31st, 2011 § 0 comments § permalink

4 servings

Ingredients

3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh rosemary, leaves chopped
2 flatbreads (whole wheat or spinach)
¼ cup fresh parsley, chopped
4 ounces herbed goat cheese
¼ cup pine nuts, chopped
1 tablespoon balsamic vinegar
1 cup fresh arugula
Cooking spray

Directions

Preheat oven to 350ËšF. In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onions and rosemary until onions are soft and caramelized, about 20 minutes.

Place flatbread on a sprayed cookie sheet. Top flatbread with crumbled goat cheese, caramelized onions and pine nuts. Bake for 15 minutes.

Meanwhile, in a small bowl, combine arugula, balsamic and 1 tablespoon olive oil and mix well. Season with salt and pepper.

Top flatbread with chopped parsley. Slice flatbread in ½ and serve with the fresh arugula salad.

Recipe courtesy of Robin Simpson

Beef and Guinness Pie

February 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon fresh thyme, chopped
2 tablespoons all purpose flour
2 pounds beef chuck, cubed into 1-inch pieces
2 tablespoons canola oil
3 cloves garlic, chopped fine
1 medium yellow onion, chopped medium
3 carrots, peeled and chopped fine
¼ cup fresh parsley, chopped
1 medium tomato, chopped
1 cup brown mushrooms, sliced
2 cups beef stock
1 cup Guinness
Salt and pepper
1 package puff pastry

DIRECTIONS

In a small bowl, mix the salt, pepper, thyme, and flour. Rub the spice mixture onto the beef. Heat the oil in a pan over med-high heat. Sauté the beef for 5 minutes, then add garlic and yellow onion. When onions are translucent, add carrots and sauté for 3 minutes. Next, add parsley, tomato, and mushrooms and cook for another 3 minutes. Add stock, Guinness, and season with salt and pepper. Bring to a boil, then simmer for 20 minutes. Meanwhile, preheat the oven to 350°F. In 8 (6 oz) ramekins or one large baking dish, fill with beef stew and cover with puff pastry. Bake 10 minutes or until browned.

Caramelized Onion Tart Bites

February 3rd, 2011 § 0 comments § permalink

Makes 24 small tarts

INGREDIENTS

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

DIRECTIONS

Preheat oven to 375°F.

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

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

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

Fresh Herb Farro Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

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

DIRECTIONS

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

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

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

Squid Stewed with Chickpeas and Peppers

February 3rd, 2011 § 0 comments § 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.

Brandade

February 3rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pound flaky white fish (haddock, line-caught swordfish, bluefish, scrod, or croaker are the most preferable)
Salt and pepper
½ pound waxy white potatoes, peeled and diced
8 cups milk
6 cloves garlic, smashed and chopped
2 fresh bay leaves
½ cup extra-virgin olive oil
Black pepper
1 cup chopped fresh parsley
Baguette, for serving

DIRECTIONS

Season fish heavily with salt. Place on parchment lined trays and refrigerate overnight.

Place potatoes in pot of cold water (enough to cover by 1 inch). Bring to a boil, and then reduce to a simmer.

In a separate pot, combine milk, garlic, bay leaves and bring to a simmer.
Reduce heat to just below a simmer. Add fish to pot and cook until fish is cooked through.

Remove fish and let cool. Discard bay leaves. Reserve garlic and milk. Flake fish with fingers and set aside.

When potatoes are cooked, strain and discard water. Pass potatoes through a food mill or ricer into a mixing bowl. Using a spatula, fold in milk (just enough to loosen potatoes). Fold in the fish and olive oil. Mix together until fully incorporated. Adjust seasoning with salt and pepper. Fold in chopped parsley. Place mix into shallow baking dish and bake at 425ËšF for 12 minutes. Serve with bread.

Velvety Chesnut Soup with Grape Honey

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the soup

1 cup whole chestnuts, roasted and peeled
2 tablespoons butter
1 tablespoon pumpkin oil
1 small shallot, chopped fine
½ of a sweet yellow onion, chopped fine
¼ cup celery, chopped fine
1 medium parsnip, peeled and chopped fine
Salt
1 bouquet garni of fresh herbs in a cheesecloth sack: parsley, thyme, rosemary (a few springs of each)
2 fresh bay leaves
½ cup sweet Madeira
4 cups of sweet onion broth (see recipe)
½ cup heavy cream
Black pepper

For the grape honey

1 cup frozen concord grapes or fresh black grapes, chopped
¼ cup water
½ cup honey
Pinch of cinnamon
Pinch of fresh nutmeg
1 teaspoon ginger, freshly grated
1 teaspoon cardamom
½ tablespoons black pepper, freshly cracked

DIRECTIONS

For the sweet onion broth

In a large soup pan, add a bunch of red onions skins, shallot skins, carrot pieces, parsnip pieces, and 4½ cups of water. Add 2 tablespoons salt, ½ cup honey, and 1 tablespoon black pepper. Bring to a boil, and simmer for about 20 minutes. Strain, and set aside.

For the soup

In a large heavy bottom soup pan, over medium high heat, add butter and pumpkin oil. Cook shallots and onions, until translucent, about 3-4 minutes. Add the celery and parsnips, and cook for another 3 to 4 minutes. Add bouquet garni, bay leaves, and Madeira. Add the 4 cups of sweet onion broth, and simmer for about 20 minutes. Remove bouquet garni and bay leaves and blend with hand held immersion blender until smooth.

For the grape honey

Place all ingredients in a medium sauce pan, and bring to a boil. Reduce heat, and simmer about 4 to 5 minutes. Take off heat. Cool. Place in blender, and blend until smooth. Strain using a fine mesh strainer.

To serve soup, place in bowl, and swirl in grape honey.

Spicy Horseradish Herb Pretzels

February 2nd, 2011 § 0 comments § permalink

Makes 12-15 medium pretzels

INGREDIENTS

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

DIRECTIONS

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

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

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

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

Preheat oven to 425°F.

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

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

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

Wild Mushroom Ravioli with Porcini Cream Sauce

February 2nd, 2011 § 0 comments § 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.

Rigatoni Amatriciana

February 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

4 ounces Pancetta, cubed
1 yellow onion, finely sliced
3 cloves garlic, chopped fine
1 teaspoon red chili flakes
Salt and pepper
1 (28 ounce) can of Italian peeled tomatoes, crushed with hands
1 pound rigatoni, cooked
¼ cup fresh parsley, chopped
¼ cup grated Pecorino cheese, for garnish

DIRECTIONS

In a large sauté pan, add cubed pancetta slices in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving a little fat. Increase the heat to medium and add sliced onions, cook, stirring occasionally until translucent, 5 minutes. Next, add garlic and red chili flakes and cook 2 minutes more. Return the pancetta to the pan, and cook over medium-high heat for 5 minutes, or until the onions, garlic and pancetta are light golden brown. Season with salt and pepper, add then add the tomatoes, reduce the heat, and simmer for 10 minutes or until sauce has begun to thicken. Add cooked rigatoni to pan and coat pasta in sauce. Add parsley and serve with Pecorino cheese.

Seafood Spaghetti with Herbed Lemon Cream Sauce

January 18th, 2011 § 0 comments § permalink

INGREDIENTS

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

DIRECTIONS

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

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

Winter Minestrone

January 18th, 2011 § 0 comments § 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.

Sweet & Spicy Herbal Slaw

January 14th, 2011 § 0 comments § permalink

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

INGREDIENTS

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

DIRECTIONS

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

Chipotle-Herb Sloppy Joes

January 14th, 2011 § 0 comments § permalink

Makes about 20 Party Size Sandwiches

For the chipotle-herb sauce (makes 2 cups)

INGREDIENTS

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

DIRECTIONS

Blend all ingredients in a blender until smooth.

For the sloppy joes

INGREDIENTS

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

DIRECTIONS

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

Olive Oil Roasted Root Vegetables with Rosemary

January 14th, 2011 § 1 comment § permalink

Serves 4 to 6

INGREDIENTS

1½ pounds carrots
2 medium turnips (about ½ pound)
2 medium parsnips (about ½ pound)
2 medium red onions (about ½ pound)
2½ tablespoons extra-virgin olive oil or unsalted butter
1 teaspoon organic brown sugar
½ teaspoon sea salt
8 cloves garlic, peeled but left whole
1 tablespoon balsamic vinegar plus additional to taste
Freshly milled black pepper to taste
2 tablespoons finely chopped fresh parsley

DIRECTIONS

Position a rack on the middle shelf of the oven and preheat to 450°F.

Peel the carrots, turnips and parsnips and cut them into large chunks.

Peel the onions but leaves the roots intact. Cut each onion in half from root to stem then cut each half into 3 wedges. The roots will keep the wedges from falling apart.

In a large bowl, toss the vegetables with the oil, sugar and salt.

Spread the vegetables in a large roasting pan and roast for 30 minutes, stirring halfway through for even browning.

Stir the garlic cloves into the vegetables and roast for another 30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even browning.

Season the vegetables with balsamic vinegar and black pepper to taste. Sprinkle with chopped parsley and serve.

© Recipe Property of Peter Berley

Winter Squash Potage with Spiced Créme Fraiche

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For soup

3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider or apple juice
Freshly ground black pepper

For bouquet garni

1 small handful celery leaves
3 to 4 fresh sage leaves
One 2-inch piece cinnamon stick
3 whole cloves

For spiced créme fraiche

&frac12 cup créme fraiche or sour cream
Freshly grated nutmeg
Freshly ground black pepper
Freshly ground cinnamon
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F. Toss the squash with the oil, season lightly with salt, and spread on a rimmed baking sheet. Roast, turning several times, until the squash is tender and lightly caramelized, 25 to 30 minutes.

While the squash is roasting, in a heavy, 3 to 5 quart soup pot or Dutch oven over medium heat, melt the butter. Add the onions and ½ teaspoon of salt and cook, stirring, for a minute or two. Stir in the ginger and garlic, cover the pot, reduce the heat to medium-low, and cook gently for 15 minutes, stirring once or twice and lowering the heat if necessary to keep the vegetables from browning. Pour in the stock or water, and the apple cider or juice, and add the roasted squash.

To make the bouquet garni, bundle the ingredients in a square of cheesecloth and tie it closed with kitchen twine.

Add the bouquet garni to the soup. Raise the heat to bring the soup to a boil, then reduce the heat to as low as possible, cover, and cook for 20 minutes. Discard the bouquet garni and pass the soup through the fine holes of a food mill (or puree using an immersion blender or working in batches in a hand blender).

In a bowl, combine the créme fraiche with 5 or 6 gratings of nutmeg, several grinds of black pepper, and a pinch of salt.

Serve the soup in bowls with a dollop of the spiced créme fraiche, a dash of cinnamon, and a sprinkling of parsley.

Stop and Take Stock.

Making a simple vegetable soup? Take stock of the trimmings, and the other vegetables you have on hand and consider simmering them into a flavorful broth to enhance the flavor and nutrient-content of your soup. In a stockpot, combine 6 cups of any of the following: squash and ginger peels, mushroom stems, cabbage cores, parsley stems, chopped carrots, celery, onions, mushrooms, leeks, parsnips, fennel, and garlic (cut a whole heat in half crosswise, and leave the peels on). Add a couple bay leaves, and some fresh thyme, or sage, cover with water, bring to a simmer, skim off any foam that rises, then simmer gently, uncovered, for an hour. Strain and use right away or refrigerate for up to 2 days.

© Recipe Property of Peter Berley

Braised Sauerkraut Apples and Onions with Fried Tempeh/ Smoked Whitefish

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For tempeh

2 tablespoons extra-virgin olive oil
8 ounces tempeh, sliced crosswise into 8 pieces
½ cup dry white wine
1 teaspoon smoked paprika
¾ teaspoon smoked sea salt or sea salt

For sauerkraut

4 tablespoons (frac12; stick) unsalted butter
3 cups thinly sliced onions
½ cup diced carrots
½ cup diced celery
1 large granny smith apple, peeled, cored and diced
1 teaspoon caraway seeds
1 cup dry white wine
2 cups sauerkeaut, rinsed and drained

1 whole smoked white fish or 1 pound kippers, sliced corsswise into 3-inch chunks
2 tablespoons chopped fresh parsley or dill

DIRECTIONS

For tempeh

Heat the oil in a medium sauté pan over medium heat. Add the tempeh and cook for 2 minutes on each side. Add the white wine, paprika, and salt. Bring to a boil and simmer until all the wine has been absorbed, 5 to 7 minutes.

In each of 2 medium saucepans over medium heat, warm 2 tablespoons of the butter. Add half of the onions, carrot, celery, apple, and caraway seeds to each pan and cook and stir until tender, 8 to 10 minutes.

For the sauerkeaut

Divide the butter between two medium saucepans and melt it over medium heat. Add half of the onions, carrot, celery, apple, and caraway seeds to pan and cook, stirring, until the vegetables are tender, 8 to 10 minutes.

Divide the wine between the pans, bring to a boil, and cook until it has reduced by half, 5 minutes. Stir half the sauerkeaut and ¼ cup water into each pan and simmer for 3 to 4 minutes.
Lay the tempeh over the vegetables in one pan and the fish over the vegetables in the other. Cover the pans and simmer 5 to 7 minutes. Add half of the parsley or dill to each pan and simmer for 1 more minute, then serve.

© Recipe Property of Peter Berley

Root Vegetable Potage with Spiced Créme Fraiche and Honey-Crisped Walnuts

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
¼ teaspoon ground turmeric
6 cups chicken, duck or vegetable stock, or water
1 cup heavy cream or créme fraiche
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving

DIRECTIONS

Heat the oil and butter in a heavy, 4 to 5 quart saucepan over medium heat. Add the onions, garlic, ginger, and 1 teaspoon salt and stir well. Cover the pan and simmer over medium-low heat until the garlic and onions are soft and juicy, 15 to 20 minutes.

Add the root vegetables, ground fennel, and turmeric. Raise the heat to medium-high and cook, stirring, for 2 to 3 minutes. Pour in the stock or water and bring to a boil.

Reduce the heat to low and simmer until the vegetables are completely tender and crush easily against the side of the pan, 30 to 40 minutes. Add the cream and simmer 3 to 4 minutes. Using an immersion blender (or working carefully in batches in a food processor or stand blender), purée the soup until smooth, then season with black pepper and additional salt, as desired.

Serve hot, garnished with chopped parsley, and honey-crisped walnuts.

Honey-Crisped Walnuts

Makes about 1 cup

INGREDIENTS

1 teaspoon unsalted butter
1 cup walnut halves and pieces
3 tablespoons honey
Fine sea salt

DIRECTIONS

Preheat the oven to 350°F.

Rub a small baking dish or pie plate with the butter. Add the walnuts and drizzle evenly with the honey. Roast, stirring every 5 minutes, until golden brown, 13 to 14 minutes.

Scrape the walnuts onto a plate, season lightly with salt, and let cool. The walnuts will keep in an airtight container in the freezer for up to 3 months.

© Recipe Property of Peter Berley

Lentil and Bulgur Salad (Green Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, grated on microplane
¼ cup extra-virgin olive oil
2 cups French green lentils, cooked and cooled
1 cup bulgur wheat, cooked and cooled
1 small red onion, chopped fine
2 stalks celery, chopped fine
½ English cucumber, seeded and chopped fine
1 (15 ounce) can chick peas, drained and rinsed
½ cup golden raisins
¾ cup walnut pieces, toasted
½ cup fresh mint leaves, chopped
½ cup fresh parsley, chopped
Salt
Freshly ground pepper

DIRECTIONS

In a small bowl, whisk lemon juice, lemon zest, and garlic. Stream in olive oil and continue to whisk until emulsified. Set dressing aside. In a large bowl, add lentils, bulgur wheat, red onion, celery, cucumber, chick peas, golden raisins, walnuts and herbs. Season with salt and pepper and mix thoroughly. Pour dressing evenly over the salad, and mix to combine. Serve at room temperature.

Beef Short Ribs, Potato Puree, and Brussels Sprouts

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For the beef

2 pounds boneless beef short ribs, cut into 4 pieces
Sea or kosher salt
Extra virgin olive oil

Season the beef very well, and seal individually in a sous vide or FoodSaver bag with 1 teaspoon olive oil.

Cook in a water bath or in a combi at 54°C/129°F for 12 hours. Allow to rest 10 minutes, and chill well in an ice bath. Refrigerate.

For the potatoes

2 pound small Yukon gold potatoes, peeled
Sea or kosher salt
1 cup heavy cream
1 cup milk
3 sticks butter

Preheat oven to 400°F. Bring the potatoes to a boil over high heat in well salted water. Drop to a simmer, and cook until they crush easily. Drain well, then transfer to a sheet tray, and place in the oven to dry out. Leave 5 minutes, but do not allow potatoes to take on any color. Warm milk and cream in a small pot on the stove.

Pass potatoes through a ricer or through a tamis or even a mesh strainer into a pot. Do not work potatoes too hard or they’ll get gummy. When all the potatoes have been riced, if they’re still very moist, return them to the oven for a minute. They should be dry and light.

Once the potatoes have dried out, return them to the pot, and slowly start adding milk/cram mixture, and butter. Mix with a rubber spatula over low heat. Add butter and milk slowly, season as necessary, and stop adding butter or milk when the potatoes are soft and creamy rather than stiff and firm. Remove from heat, transfer to a heat proof container, cover tightly in plastic wrap, and keep in a warm spot until ready for use.

To finish

4 cups brussels sprouts, leaves peeled from heads
Sea or kosher salt
Freshly ground black pepper
Canola oil
1 cup fresh parsley
Extra virgin olive oil
Maldon sea salt

Heat a water bath to 49°C/120°F. Warm beef for 30 minutes. Remove from bath, then cut open bags. Discard liquid, dry off beef, and set aside on a rack.

Heat 1 large heavy bottomed pan over medium high heat. Season the beef well with salt and pepper, add 1 tablespoon canola oil to one pan, and add the beef. Sear well on all sides, then remove from the pan to rest.

Heat a second large heavy bottomed pan over medium high heat. Add 2 teaspoons canola oil, then the brussels sprout leaves. Season with salt and pepper, toss through, and allow to caramelize a bit. Keep tossing for 2 minutes, or until the leaves soften and start to change to a darker green color. Remove from the pan to a bowl, add the parsley, and drizzle with extra virgin olive oil.

Set out 4 warm plates. Add a generous swoosh of potato puree. Slice beef thinly against the grain with a very sharp knife, and divide among the plates. Scatter brussels sprout leaves around the plate, season with Maldon sea salt and drizzle with extra virgin olive oil to finish.

Recipe Property of Gabe McMackin

Quinoa and Turkey Sausage Stuffed Peppers

January 2nd, 2011 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

2 cups water
1 cup quinoa
1 pinch salt
1 tablespoon extra virgin olive oil
4 pieces turkey sausage (favorite variety)
2 cloves garlic, minced
½ bunch (about 10 big leaves) Swiss chard or kale, chopped
1 handful fresh flat leaf parsley, chopped
1 cup goat milk feta, cubed
Salt
Freshly ground black pepper
6 bell peppers
1 (28-ounce can) stewed tomatoes
½ cup fresh basil leaves, chopped

DIRECTIONS

In a medium sized saucepan, add water, quinoa, and salt. Once it comes to a boil, lower heat to simmer, cover, and cook, 20 minutes or until water is completely absorbed. Then remove from heat to cool.

Meanwhile, in a large skillet over medium heat, add oil. Cook turkey sausages until browned, 5 to 7 minutes. Remove, and allow to cool. In the same pan, over medium heat, add garlic, Swiss chard or kale, and sauté until wilted. Remove from pan once cooked, and place into a large mixing bowl along with all liquid in the pan to cool.

Next, cut cooked and cooled sausage into bite sized pieces, and add to mixing bowl. Add parsley and feta. Season with salt and pepper, and mix well. This recipe can be left as is, as a
warm quinoa salad, or can be stuffed into peppers as follows.

Preheat oven to 400ËšF. Remove top and seeds of peppers, and slice bottom of pepper (making sure not to cut a whole in the bottom) so that it will sit standing up in the baking dish. Spoon
quinoa sausage mixture into pepper cavities. Add stewed tomatoes and basil directly over the peppers and along the bottom of the dish. Cover entire dish with foil, and bake for 25 minutes. Remove foil, and continue to bake for another 10 minutes.

Tip: To assemble the day before, follow all of the steps above short of putting it in the oven, and store covered with foil in fridge. Once you are ready to bake, allow the stored dish to come to
room temperature first before baking. This will reduce cooking time.

Recipe Property of Robin Simpson

Fall Stuffed Mushrooms

December 16th, 2010 § 1 comment § permalink

Makes 40 stuffed mushrooms

INGREDIENTS

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

PREPARATION

Preheat oven to 375°F.

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

Spicy Italian Sausage Baked with Tomatoes & Potatoes

December 6th, 2010 § 0 comments § permalink

Serves 6 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, slab bacon, or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
Casings of your choice

For the Baked Sausage Dish

6-9 spicy Italian sausage
2 medium sized green peppers, seeds and pit removed, cut into long strips
2 medium russet potatoes, cut into wedges
1 can (28-ounces) crushed tomatoes
½ cup fresh parsley, chopped
1 tablespoon salt

PREPARATION

For the Sausages

Mix all ingredients in a large bowl very well, and refrigerate for about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. 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 ened of the tube- this is where you will need to tie the sausages 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 your are ready. Turn the mahcine 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 use meat or butchers 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 (or lose it).

For Baked Sausage Dish

Preheat oven to 350°F.

In a large bowl, mix together all ingredients. Place in an oven proff baking dish with a lid, and bake for about 1 hour or until potatoes are soft.

Herbed Garlic Pita Toasts with Minty Cucumber and Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

For Pita

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

For Dip

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

PREPARATION

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

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

Herbed Goat Cheese

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

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

PREPARATION

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

Sausage Parsley Fennel Meatballs with Tomato Cream Sauce

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk
Olive oil

For the Tomato Cream Sauce

1 (12-ounce) can plain tomato sauce
1 (12-ounce) container heavy whipping cream

PREPARATION

To assemble meatballs, use hands to mix sausage, garlic, fennel seeds, chili flakes, and parsley until well combined. Add the milk to meatball mixture, and combine. Form into 1-inch balls, and set aside. Heat olive oil in a heavy bottomed skillet over high heat. Sauté meatballs, until all sides are well browned. Add the can of tomato sauce, mix gently, and cook on medium-low heat for approximately 5 minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat, and add heavy whipping cream, stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

Sicilian Style Herbed Meatballs

November 30th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the Meatballs

1 pound ground beef
1 pound spicy Italian sausage, ground
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Olive oil

For the Sauce

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 pounds plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

PREPARATION

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper, and chili flakes.
Use hands to mix well and combine ingredients. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal, and the currants. Again, mix very well using hands. Add the beaten eggs, and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind together.

Form mixture into about 1 to 1¼-inch balls, and set aside.

In a large and deep heavy bottom pan, heat a few tablespoons of olive oil on high heat. Sauté meatballs in batches until all are well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan, and add another tablespoons of olive oil if necessary. Sauté the garlic until translucent, about 1 to 2 minutes. Add the fresh herbs and tomatoes, stirring well to loosen the meatball scraps from the bottom of the pan. Add the red wine, salt, and pepper, again stirring to deglaze the pan. Bring to a low boil for about 5 minutes. Turn to low heat, and add the meatballs to the sauce, stirring gently until the meatballs are covered by the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Serve over polenta or pasta with freshly grated parmesan cheese!

The alternative to sautéing meatballs is to bake them in a 375°F oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Spicy Moroccan Cauliflower Latke with Preserved Lemons and Mint Marmalade

November 30th, 2010 § 0 comments § permalink

Makes 20 medium latkes

These are Moroccan inspired latkes with a tangy mint sauce adds interest and an exotic twist.

INGREDIENTS

For Latkes

1 small head of cauliflower, washed and grated
1 medium yellow onion, grated
2 tablespoons fresh parsley, chopped
1 teaspoon fresh ginger, peeled and chopped
1 tablespoon honey
Zest and juice of 1 lemon
3 eggs, beaten
1 cup all-purpose flour
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Preserved Lemons and Mint Marmalade

1 cup preserved lemons, chopped fine (2 whole lemons chopped with peels and all is okay is well)
1 cup sugar in the raw
1 cup water
½ cup fresh mint, chopped

PREPARATION

In a large mixing bowl, combine grated cauliflower, onion, parsley, ginger, honey, zest and juice of lemon, eggs, flour, cumin, paprika, cayenne pepper, cinnamon, salt, and pepper, mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Meanwhile, in a medium saucepan, combine lemons, sugar, and water. Bring to a boil, reduce heat, and let simmer for approximately 10 minutes uncovered. Take off heat when it reaches desired consistency, and add mint. Serve warm over latkes.

Empanadas de Pulpo (Octopus Pie Pocket)

November 22nd, 2010 § 0 comments § permalink

Makes 10-12 Empanadas

In Spain, canned and jarred octopus is a luxury. To use it in empanadas is a delicious way to enjoy the delicacies of the Valencian waters, even from afar. Empanada dough is slightly sweet and thick in texture and does a brilliant job of absorbing the sauces form the inside without becoming soaked.

INGREDIENTS

For the empanada dough

4 cups all-purpose flour
2 teaspoons salt
3 tablespoons sugar
12 tablespoons butter, cold and cut into pieces
2 egg yolks
¾ cup water (ice cold)

For the empanada filling

2 cloves garlic, chopped
2 cans of pulpo (in oil), chopped
3 medium plum or Roma tomatoes, chopped
1 teaspoon Spanish smoked paprika
3 tablespoons fresh parsley leaves, chopped
Salt and pepper
Butter or oil
Flake sea salt

PREPARATION

In a large bowl, mix the flour, salt, and sugar. Cut in the butter using a pastry cutter until the mixture is crumbly with crumbles about the size of peas. In a separate bowl, whisk egg yolks and water. Add the liquid a little bit at a time to the flour-butter mixture, mix it up with your hands or a wooden spoon until a smooth dough forms, a few more tablespoons of ice cold water may be needed. Form the dough into a flat disc shape about the size of a small salad plate. Cover with plastic wrap, and refrigerate for about 2 hours.

Pre-heat oven to 400°F.

In the meantime, mix all the ingredients for the filling in a bowl, season with salt and pepper, and set aside. Divide the dough in half, and roll out on a lightly floured surface with a lightly floured rolling pin. Roll into a large rectangular shape. Cut the dough into 4 5-inch squares. Place a dollop of the filling in the center of each square. Fold over the dough around the filling, and moisten borders with wet inger tips. Roll the edges of the border from one side of the empanada to the other in a crescent, making sure just to roll the very outer edge of the border. Place each empanada on a greased baking sheet. Poke one or two holes, using the tip of a knife, in each empanada to aerate them. Sprinkle with flake sea salt.

Bake empanadas for about 15 minutes, take out of the oven, and brush with a little olive oil or butter. Bake again for another 10 minutes or until golden brown.

Hongos y Ajo (Mushrooms & Garlic)

November 22nd, 2010 § 0 comments § permalink

Serves 4

Garlicky mushrooms make a simple yet elegant appetizer.

INGREDIENTS

1 pound crimini mushrooms, dirt brushed off
5 tablespoons Spanish olive oil
¼ teaspoon red chili flakes
5 cloves garlic, sliced
½ cup fresh parsley leaves, chopped
½ cup white wine
Juice of 1 lemon
Salt and pepper
Crusty bread for serving

PREPARATION

Brush the mushrooms clean, trim off long stems, and cut mushrooms in half if any of them are too big. In a large, heavy bottom sauté pan, heat the oil and chili flakes on medium high heat, add the garlic, and cook for about 3 minutes or until lightly browned. Next, add the mushrooms and sauté over high heat for about 5 minutes, making sure to stir the entire time. Add the parsley, wine, and lemon juice, and stir. Lower heat to simmer, and cook uncovered stirring occasionally for another 4 minutes. Season with salt and pepper, and serve over crusty warm bread.

Herbed Home Fries

November 22nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 lb (about 5-7 potatoes) Yukon Gold or Red Potatoes, cut into cubes
1 onion, chopped
Olive oil
Salt
Freshly ground pepper
¼ cup fresh thyme leaves, chopped
¼ cup fresh flat leaf parsley, chopped
2 tablespoons fresh rosemary leaves, chopped
¼ cup fresh basil leaves, chopped

PREPARATION

Preheat oven to 350ËšF.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 10 to 15 minutes. Drain and pat dry. Toss with oil, salt and pepper and place on baking sheet. Place in oven and cook till
brown and crispy, 15- 20 minutes.

Meanwhile, in a large sauté pan over medium heat, add onions and olive oil and cook till golden brown, 15 minutes.

Once potatoes are removed from oven, immediately toss with fresh herbs and onions, check for seasoning and serve immediately.

Turkey Pot Pies with Cheddar Buttermilk Biscuit Tops

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

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

INGREDIENTS

Turkey Pies

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

Cheddar Buttermilk Biscuits

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

PREPARATION

Pre-heat oven to 375°F.

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

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

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

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

Sheppard’s Pie

November 22nd, 2010 § 0 comments § permalink

Makes 1 Pie, serving about 6-8

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

INGREDIENTS

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

PREPARATION

Preheat oven to 375°F.

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

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

Mixed Greens with Herbed Vinaigrette

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

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

PREPARATION

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

Eugene Sausage Pasta

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

Olive oil
6-8 cloves garlic, chopped fine
1 tablespoon dried fennel seeds
1-2 teaspoons dried red chili flakes
1 pound spicy Italian sausage
1 bunch fresh parsley, chopped fine (flat leaf)
2 teaspoons salt
1 small can tomato sauce, 6 ounces
1 cup black olives, pitted and sliced
1 cup heavy whipping cream
1 package (box) linguini, cooked, 16 ounces
Freshly grated parmesan
Black pepper


PREPARATION

In sauté pan, place olive oil, garlic,  place on medium heat. Add fennel seeds and chili flakes and cook about 30 -45 seconds. (This process enhances the flavor of the oil and adds to the flavor of the cooked sausage and sauce.) Add the sausage, making sure to take it out of the casing and break it up in small pieces. Continue to cook until brown, making sure to break apart and larger piece of meat. Once the sausage is browned and crumbly, add the parsley and the salt, stirring and cooking a few more minutes. Add the black olives, mix well.  Toss in tomato sauce, mix together well and continue to cook until all liquid is absorbed. The tomato  sauce will become tomato paste like and should be  sticking tightly to the meat.  Once the sauce is totally absorbed into the meat about 5 minutes approximately of stirring while keeping the burner on medium heat, reduce the temp to low and pour in the heavy cream. Mix together until all the cream is mixed in, turn the burner off.   Toss  the sauce together with cooked linguini. Season with salt to taste.

Freshly grated parmesan cheese and black pepper are a MUST on top!

Fresh Herb Pasta

November 19th, 2010 § 0 comments § permalink

Ingredients

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

Directions

To make dough in a processor:

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

To make dough by hand:

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

Roll pasta:

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

Wild Mushroom Herb Gravy

November 19th, 2010 § 0 comments § permalink

Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped fine
3 cloves garlic, chopped fine
1 cup mixed wild mushrooms, sliced and chopped
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh flat leaf parsley, chopped fine
½ cup dry white wine
1 cup chicken broth
Salt
½ cup heavy whipping cream

PREPARATION

In a large sauté pan, heat butter and oil over medium high heat. Sauté shallots and garlic, 5 minutes and then add mushrooms and herbs and cook for another 5 minutes. Next, add white wine and chicken broth to deglaze the pan, using a wooden spoon to scrape up any bits that are stuck to the bottom of the pan. Reduce liquid and cook for 5 to 6 minutes. Remove from the heat and add heavy cream.

As an alternative, you can also make your gravy right in the turkey roasting pan. Remove turkey from pan and strain any fat bits and then place roasting pan right on top of two burners. Follow the same instructions as above.

Chipotle Herb Glaze

November 19th, 2010 § 0 comments § permalink

Makes 2 cups thick glaze

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

INGREDIENTS

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

PREPARATION

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

Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

November 10th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

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

For Compound Butter

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

PREPARATION

Preheat oven to 400°F.

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

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

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

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

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

Spinach and Fresh Herb Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

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

PREPARATION

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

Spaghetti Squash with Parsley Pesto

November 4th, 2010 § 1 comment § permalink

Serves 6

INGREDIENTS

1 medium spaghetti squash
½ cup walnuts or peacans, toasted
2 garlic cloves
2 cups fresh parsley leaves
¼ to ½ cup extra virgin olive oil
Juice and zest of one lemon
½ cups Asiago cheese, grated
Salt and pepper to taste

PREPARATION

Preheat oven to 375°F.
With a knife, slice three to four little slits into each squash so it won’t explode while cooking. Place the squash in a roasting pan and bake in the oven for about an hour. Once the squash has cooked, remove it from the oven and allow it to cool.
In a blender, place nuts, garlic, parsley, lemon zest and juice, Asiago cheese, extra-virgin olive oil and season with salt and pepper and blend until incorporated. Set aside.
Then, run the tines of a fork through the melt of the squash from top to bottom, creating ribbons much like spaghetti. Put the “noodles” into your serving dish and continue with the remaining squash and season with salt and pepper. Discard the outside “shell”. Top noodles with pesto and serve.

Berenjena Rellena (Stuffed Eggplant)

November 3rd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 medium eggplants
4 tablespoons olive oil
4 cloves garlic, chopped
2 tomatoes, chopped
1 medium red onion, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
1 cup breadcrumbs
1 teaspoon cumin seeds, toasted
½ teaspoon cinnamon
Salt and pepper
Juice of 1 lemon
Serve with chunk of bread

PREPARATION

Preheat oven to 400°F.
Cut the eggplants in half and brush with olive oil and sprinkle generously with salt, place skin side down on a greased baking sheet and bake for about 20 minutes or until soft.
Remove from oven and cool and scoop out center, leaving a little on the bottom as the shell becomes a boat or vessel for your mixture. Chop the eggplant super fine and place in a large bowl and add all other ingredients and mix well. Season with salt and pepper and place in shells and bake for about 30 minutes or until super soft. Drizzle with olive oil and lemon juice.

Albondigas Tradicional (Traditional Moorish Meatballs)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 8

INGREDIENTS

For Meatballs:

8 oz ground pork
8 oz ground beef
4 cloves garlic, chopped fine
1 cup breadcrumbs
2 teaspoon coriander seeds (freshly ground)
2 teaspoon freshly ground nutmeg
1 teaspoon cumin seeds (freshly toasted and ground)
Pinch of ground cinnamon
1 egg
¼ cup fresh flat leaf parsley, chopped fine
Salt and pepper
2 tablespoons olive oil

For Spicy Tomato Sauce:

1 medium yellow onion, chopped fine
3 cloves garlic, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
½ cup white wine
1 tablespoon tomato paste
2 cups (15 oz can) crushed tomatoes
½ cup chicken stock
1 teaspoon cayenne pepper

PREPARATION

In a large mixing bowl combine pork, beef, breadcrumbs, garlic, parsley, spices, egg and salt and pepper. Mix thoroughly by hand until the mixture is smooth. Cover and refrigerate for about 30 minutes.
Turn mixture into small 1-inch balls. Heat a large sauté pan with olive oil on medium high heat and cook the meatballs, rolling until all sides are golden brown, drain on paper towel. Add the onions and garlic and sauté until translucent about 5 minutes. Add parsley and white wine and reduce liquid a little. Add tomato paste and mix well, add the crushed tomatoes, stock and cayenne and mix well. Add meatballs back into the pan and cook for another 10 minutes on medium low heat. The sauce should get thick. Serve warm.

Albondigas Tradicional (Traditional Moorish Meatballs)

Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 6

INGREDIENTS

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

PREPARATION

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

Tortilla Española

November 3rd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

1 lb potatoes (doesn’t matter what variety), sliced in ¼-inch thick slices and in half
¼ cup olive oil
1 medium yellow onion, chopped
4-5 cloves garlic, sliced thin
¼ cup fresh flat leaf parsley, chopped fine
6 eggs
Salt and pepper

PREPARATION

Place the potato slices in a large sauce pan filled with cold salted water and bring to a boil, boil for 5 to 7 minutes until par boiled, still firm, drain and set potatoes aside.
In a medium non stick sauté pan with high sides, heat the olive oil on medium heat, and add the onions and garlic and cook for about 5 minutes or until the onions are slightly caramelized, add the potatoes and parsley and cook pressing against the pan for another 5 to 6 minutes. In the meantime, whisk the eggs with some salt and pepper about 1 teaspoon of each until creamy and mixed well, add the egg mixture over the potatoes and turn burner to love, cook for about 10 to 15 minutes until the eggs are set, be careful not to stir or mix, gently move the pan but do not mix. When the eggs are done, it should slide out of the non-stick pan. Let come to room temperature and serve room temperature or cold.

Tortilla Española

Smokey Eggplant Mousse

October 14th, 2010 § 0 comments § permalink

Makes 3-4 cups.

INGREDIENTS

2 large eggplants
1 bulb of garlic, to use 4 cloves
Olive oil
Sea salt
1 teaspoon sumac
½ cup olive oil
2 teaspoons smoky Spanish paprika
1 teaspoon ground cumin
1 teaspoon toasted cumin seeds
¼ cup fresh Italian parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
Zest of one lemon, grated super fine
Juice of 1 lemon
Salt

PREPARATION

Prepare a Charcoal grill or pre heat a gas grill (charcoal grill gives a much smokier flavor). Cut the eggplants in half and brush with olive oil and sprinkle with salt and sumac. Place eggplant side down first and grill for a few minutes turning once until eggplant is tender. Place garlic right on grill to cook until tender. Allow to cool and scoop out inside of eggplant and place in a blender. Place 4-5 cloves of garlic in the blender as well (remove skins first). Pour in olive oil and blend until light and fluffy or mousse consistency. Transfer to a bowl and gently mix in spices and herbs.

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

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

PREPARATION

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

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

Jewel Yam & Al Blue Potato Hash

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 large sweet potato, cut into ¾ inch cubes
4 purple potatoes, cut in ¾ inch cubes
2 thick slices of bacon, cut into 1 inch pieces
1 medium onion, cupped
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 green onion, thinly sliced
2 tablespoons fresh rosemary, chopped fine
Salt and fresh cracked black pepper

PREPARATION

Place a large skillet over medium heat. Once the skilled has heated, add the bacon. Fry the bacon until all the fat has been rendered and the bacon is fully cooked.

While the bacon is cooking, add the cubed potatoes to a large pot with enough water to cover the potatoes. Add a liberal amount of salt to the water. Place the pot with the potatoes onto the stove over high heat. Bring the pot to a boil. Once the pot has reached a boil, test the doneness of the potatoes: using a fork, stab a couple of different cubes. If the cubes are tender when pierced and easily come off to the fork, the potatoes are done. Strain the parboiled potatoes.

Once the bacon is done, remove it from the pan and drain it on paper towels. Crumble the bacon once it has cooled and set aside.

In the same skillet over medium heat, using the rendered fat, sauté the sliced onion until soft, about 10 minutes. Add the parboiled potatoes, rosemary, and garlic to the pan. Raise the heat to medium high and fry the potatoes for 10-15 minutes. Allow the hash to cook, untouched, for several minutes before stirring or flipping. This will allow proper caramelization. Stir of flip the hash a few times while sautéing. Once the potatoes are browned and crispy on all sides, add the parsley, green onions, and crumbled bacon to the skillet. Toss to combine thoroughly. Taste a bite of the hash then season as necessary with kosher salt and fresh cracked black pepper. Serve hot. Goes great with tangy lemon vinaigrette. Enjoy!

Peruvian Ceviche

October 14th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 lb fresh whitefish, cut into this strips
1 medium red onion, halved and sliced thin
1 clove garlic, chopped fine
1 hot pepper, jalapeño or other, deseeded and chopped fine
1 teaspoon or pinch of cayenne pepper
Juice of 3 lemons
Juice of 2 limes or sour oranges
¼ cup fresh cilantro, chopped fine
¼ cup fresh parsley, chopped fine

PREPARATION

Mix all ingredients together and let marinate in the refrigerator for at least 2 hours, making sure all the fish is covered in juices. Serve on a bed of butter leaf lettuce with a cold sweet potato round and a handful of Cancha.

PERUVIAN CANCHA

This popular snack in Peru is made with a special type of large-kernel corn called maiz chilpe. The dried kernels are tossed with oil and toasted in a skillet until they are brown and puffed and then seasoned with salt.
*Maiz Chilpe can be found at specialty Latin Stores or at times in farmers markets in Latin communities, the variety is extremely rare in the USA.

Peruvian Ceviche con Cancha

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

October 13th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

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

PREPARATION

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

Black Olive Tapenade

Makes 1 cup

INGREDIENTS

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

PREPARATION

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

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

Late Summer Garden Chicken and Herbed Dumplings

October 13th, 2010 § 0 comments § permalink

Serves 6

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

INGREDIENTS

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

PREPARATION

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

Dumplings

INGREDIENTS

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

PREPARATION

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

Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

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

INGREDIENTS

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

PREPARATION

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

Falafel

October 11th, 2010 § 0 comments § permalink

Makes 25

INGREDIENTS

½ lb dried chick peas, soaked for 24 hours
2 teaspoons cumin
½ lb dried fava beans, soaked for 24 hours
1 teaspoon baking soda
1 small onion, quartered
1 teaspoon ground coriander
1 bunch parsley, chopped
1 tablespoon salt
½ bunch cilantro, chopped
1 teaspoon black pepper
½ bunch scallions, roughly chopped
Pinch of cayenne pepper
6 garlic cloves

PREPARATION

Heat 3” of canola or vegetable oil to 375˚F in a large pot. In a large bowl, combine all ingredients. Using the meat grinder attachment on a Kitchen Aid Mixer, start grinding ingredients until everything is the same size and texture. Once ground, form into small balls for frying. Once oil is up to temperature, start to fry falafel (be careful not to crowd, as temperature of oil will drop) about 6 balls at a time flipping occasionally until golden brown. Drain on paper towels and serve immediately.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Meatballs with Pomegranate Sauce

October 11th, 2010 § 0 comments § permalink

Makes 30 mini meatballs

INGREDIENTS

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

PREPARATION

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

Pomegranate Sauce

INGREDIENTS

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

PREPARATION

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

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Panko Herb Crusted Chicken Skewers

October 11th, 2010 § 0 comments § permalink

Serves 15

INGREDIENTS

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

PREPARATION

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

Traditional Andalusian Gazpacho

October 11th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

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

PREPARATION

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

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

Traditional Andalusian Gazpacho

Cantaloupe Mint Cucumber Gazpacho

October 11th, 2010 § 1 comment § permalink

005 (2)

Serves 6

Ingredients

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

Directions

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

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

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

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

PREPARATION

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

© Recipe courtesy of John Adler, franny’s

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

Chicken Cacciatore

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 chicken thighs, skin on, bone in
2 chicken wings, skin on, bone in
Sea salt
Black pepper
½ cup flour (for dredging)
Olive oil
3 cloves of garlic, chopped fine
1 medium yellow onion, chopped medium
1 medium red bell pepper, chopped medium
2 medium carrots, chopped medium
2 ribs of celery, chopped fine
½ cup fresh oregano, chopped fine
½ cup fresh marjoram, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup of each reserved for the end
½ cup dry white wine
1 large (28-ounce) can peeled whole tomatoes
1 cup chicken stock

PREPARATION

Season chicken with salt and pepper and dredge in flour. In a heavy bottom 5-Qt pot heat the olive oil over medium-high heat and sauté chicken until brown, about 3 to 5 minutes per side. You can do the chicken in two batches if need be, take chicken out and set aside. Reduce heat to medium, and add garlic and onion, sauté until the garlic and onions are tender and translucent, 3 to 5 minutes. Next, add bell peppers, carrots, and celery, and continue to sauté for another 3 to 4 minutes. Add half of all herbs and sauté just until coated. Add the wine and remove any little bits and pieces stuck to bottom of the pan. Add the tomatoes, squishing them with your fingers to break apart whole tomatoes. Add chicken stock, stir well. Add the chicken and mix well. Reduce heat to simmer and simmer for about 20 to 30 minutes or until chicken is cooked through. Add remaining herbs and take off heat. Remove any excess oil or fat floating on the top of the sauce with a spoon. Serve over Herbed polenta.

Herbed Tapenade

October 8th, 2010 § 0 comments § permalink

Serves 15

INGREDIENTS

½ cup extra virgin olive oil
3 cloves garlic, chopped
½ medium yellow onion, chopped fine
1 red bell pepper, chopped fine
1 yellow pepper, chopped fine
1 orange pepper, chopped fine
1 cup black olives, chopped fine
1 cup walnuts, chopped fine
1 small jar capers
3 small anchovy fillets
1 cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
½ cup red wine vinegar
Salt and pepper

PREPARATION

Mix in a food processor until blended well. Season with salt and pepper. Serve with bread.

Herbed Polenta

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 cups water
Salt
2 cups yellow or white cornmeal
½ cup parmesan, grated
½ cup milk
½ stick (4 tablespoons) butter
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley leaves, chopped
Freshly cracked black pepper

PREPARATION

Bring water and salt in a heavy bottom saucepan to a boil, add cornmeal, and whisk well. Reduce heat to low, and cook until thick and tender, whisking regularly, about 10-15 minutes. Remove from heat and add the cheese, milk, butter, herbs, and cracked pepper. Stir well until all is melted and incorporated.

Herbed Goat Cheese

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

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

PREPARATION

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

Herbed Goat Cheese

Fresh Herb Fennel Crusted Tuna, Scallops & Shrimp Seafood Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

Ingredients

Olive Oil
1 pound tuna roast (ask your butcher for uncut tuna steaks-you need 1 large piece)
1 pound medium or small scallops
1 pound peeled shrimp
Zest and juice of 3 lemons
¼ cup fennel seeds
¼ cup peppercorns
¼ cup coarse sea salt
1 teaspoon red chili flakes
½ cup fresh parsley, chopped
½ cup fresh oregano, chopped
½ cup fresh basil, chopped
3 cloves garlic, chopped fine
1 large red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
¾ cup Kalamata olives, pitted and halved
3 cups roma tomatoes, chopped
1½ cups white wine
Salt and pepper

Directions

Marinate tuna, scallops and shrimp with lemon juice for about 1 hour. Grind in a grinder or smash lemon zest, fennel seeds, cracked peppercorns, chili and course sea salt until a gritty spice mixture is created. Heat a thick-bottomed stew pan to high heat with a generous portion of olive oil. Rub tuna with spice mixture and brown tuna on all sides. Remove tuna and add garlic, onions and peppers to pan. Sauté until tender or about 3 minutes Add half of fresh herbs, shrimp and scallops. Sauté for just a few minutes. Add wine and stir while removing the bits that stuck to the pan. Reduce heat to low. Add tomatoes. Stir well and add tuna and kalamata olives. Simmer for about 1 hour, stirring occasionally and breaking up the tuna as it cooks. Add remainder of the fresh herbs and take of heat and let stand for five minutes before serving. If needed, a bit of water can be added but only if the tomatoes have not given off enough liquid in the middle of the cooking process.

Best served over Israeli couscous.

Herbed Beef Barley Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

Olive oil, for sautéing
2 tablespoons butter
2 medium yellow onions, chopped medium
3-4 cloves garlic, chopped fine
1 pound beef stew meat, cut into 2 inch cubes and pre-seasoned with salt & pepper
½ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
½ cup fresh flat leaf parsley, chopped
1 cup fresh dill, chopped
3 large carrots, cut into 1 inch chunks
4 celery stalks, chopped
1 cup brown mushrooms, chopped
3 fresh bay leaves
1 cup white wine
2 cups beef stock
1 pound beef shank bones
½ cup pearled barley
Salt
Pepper

PREPARATION

In heavy stew pan over medium-high heat, add olive oil and butter. Sauté onions and garlic for about 3-4 minutes or until soft and semi translucent. Add cubed stew meat and sauté until browned. Add ⅓ of each of the herbs and stir, next add the carrots and celery, sauté for another few minutes and then add mushrooms and sauté a few more minutes while all liquid is absorbed by the mushrooms. Drop in the bay leaves. Add wine and stir well while loosening all the bits that stuck to the bottom of the pan and add another ⅓ of all the herbs. Add beef stock and beef shanks. Simmer on low heat for about 30 minutes, stirring a few times. Add pearled barley and simmer for another 20-30 minutes or until barley is tender and to desired consistency. Season with salt and pepper. Sprinkle in remaining herbs and take off heat, let stand for about 10 minutes before serving.

Spicy Italian Pork Sausage

October 5th, 2010 § 0 comments § permalink

Makes 9 sausages

INGREDIENTS

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, chunk bacon or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
**casings of your choice

PREPARATION

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat form the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in the refrigerator.  Turn the stuffer 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 use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  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 resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Morrocan Chicken Sausages

October 5th, 2010 § 0 comments § permalink

Makes 6-9 sausages

INGREDIENTS

2 pounds chicken breasts and thighs, boneless and skinless
½ medium red onion, chopped fine
¼ cup raw almonds, chopped fine
¼ cup dried apricots, chopped fine
2 tablespoons honey
¼ cup fresh parsley, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon salt
**casings of your choice

PREPARATION

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat from the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in the refrigerator.  Turn the stuffer 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 use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  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 resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Traditional Andalusian Gazpacho

August 3rd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

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

PREPARATION

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

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

Whole Trout Stuffed With Lemon and Parsley

June 2nd, 2010 § 0 comments § permalink

Serves 2

INGREDIENTS

1 whole trout, cleaned, boned and butterflied
1 lemon, sliced, seeds removed
2 cloves garlic, chopped fine
1 cup flat leaf parsley, chopped
2 tablespoons white wine
Salt & pepper to taste

PREPARATION

Preheat oven to 350ËšF degrees

Place  trout  on prepared foil.  Salt and pepper the inside and outside of the fish.  Stuff with lemon slices, parsley, and garlic.  Top with white wine.

Wrap and bake for 20-25 minutes, or until trout is cooked through and the meat is white and flakey.

Sausage Parsley Fennel Meatballs with Tomato Cream Sauce

December 20th, 2009 § 0 comments § permalink

Serves 4

Meatballs

INGREDIENTS

Olive oil
1 lb sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon dried fennel seeds
1 teaspoon dried red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk

Sauce

INGREDIENTS

1 12 oz can plain tomato sauce
1 12 oz container heavy whipping cream

PREPARATION

To assemble meatballs, use fingers to mix sausage, garlic, fennel seeds, chili flakes and parsley until well combined. Add the milk and mix into sausage mixture. Form into 1 inch balls and set aside. Heat olive oil in a heavy bottomed skillet on high heat. Sauté meatballs, rolling until all sides are well browned. Add the can of tomato sauce, mix gently and cook on medium to low heat for approximately five minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat and add heavy whipping cream stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

Herbed Grilled Halumi Cheese

November 12th, 2009 § 0 comments § permalink

Halumi cheese is a traditional Cypriot cheese that is made from a mixture of sheep and goat milk. It has an extremely high melting point so it is often served fried or grilled throughout the Middle East.

Serves 4

INGREDIENTS

½ pound halumi cheese, sliced thick and about 2 inches in length
½ cup fresh oregano leaves
½ cup fresh parsley leaves
Juice of 1 lemon
2 tablespoons olive oil
Salt

PREPARATION

Brush the halumi cheese with some of the olive oil and grill each side on medium high heat for a few minutes or until well browned. Toss grilled halumi in a large mixing bowl with herbs, remaining olive oil and lemon juice. Sprinkle with salt.

Cypriot Greek Salad

November 12th, 2009 § 0 comments § permalink

A Greek salad accompanies every meal in Cyprus. This recipe is for a very simple and basic salad made in larger chunks and with more fresh herb leaves than the Greeks typically make.

Serves 4

INGREDIENTS

1 cup cherry tomatoes, halved
2 cups romaine lettuce torn into bite size pieces
½ cup calamata olives or the tarmasalata olives traditionally used in Cyprus
½ cup feta, crumbled
½ cup fresh parsley leaves
½ cup olive oil
Juice of 2 lemons
Salt and pepper

PREPARATION

Mix together tomatoes, lettuce, olives, feta and parsley. Sprinkle with salt and pepper. Drizzle olive oil and lemon juice over the salad, toss and serve.

Basic Fried Herb Leaves Medley

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

1/4 cup all purpose flour
1 teaspoon coarse sea salt plus extra for garnish
1 teaspoon lemon zest, grated fine and dried
Pinch of white pepper
2 egg whites
1 cup olive oil
A few sprigs of each of the following:
Fresh parsley leaves with 1 inch stems
Fresh thyme leaves with 1 inch stems
Fresh sage leaves with just a little stem
Fresh chives, cut 2 inches long

PREPARATION

Heat olive oil in a medium fry pan on medium high heat.Mix the flour, 1 teaspoon of salt, white pepper and lemon zest in a medium mixing bowl until combined very well. Beat egg whites in a separate flat bowl. Dip one sprig of the fresh herbs at a time in the egg white and then the flour. Make sure the egg white and the flour get all over the herbs. Then, drop the sprigs into hot oil. Cook the herbs flipping them often until golden brown. Place on paper towels to catch oil and sprinkle with salt.Serve over vegetables, pastas, meats or fish.

Herbed Couscous

November 8th, 2009 § 0 comments § permalink

INGREDIENTS

2 cups Israeli couscous Olive oil
2 cloves garlic, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoons fresh chives, finely chopped
1 tablespoon fresh mint, finely chopped
½ cup red bell pepper, finely chopped
Salt/pepper
1 teaspoon lemon zest
1 tablespoon butter
¾ cup sliced crimini or brown button mushrooms
2 cups Israeli style couscous (regular couscous can be substituted)

PREPARATION

In a medium sauce pan bring 3 cups of water to a boil and then add the couscous, stirring well at a steady boil for approx 2 minutes. Cover take off heat and let stand 10-15 minutes or until couscous is tender but slightly aldente. Do not take cover off during the first 10 minutes of setting, as to allow the couscous to finish cooking. In a medium skillet heat olive oil on medium heat and sauté garlic and fresh herbs for just about a minute, add red bell peppers and a pinch ofsalt and pepper. Add the butter and lemon zest to the pan and allowing a minute for the butter tomelt. Add mushrooms and sauté for about 2 minutes or until tender and succulent. Add cooked couscous to the herb mushroom mixture and stir well.

Herb Roasted Salmon

November 6th, 2009 § 0 comments § permalink

INGREDIENTS

¼ cup olive oil

¼ cup white wine
1 shallot, minced
¼ cup fresh thyme, roughly chopped
¼ cup fresh basil, roughly chopped
2 tablespoons fresh parsley, chopped
2 tablespoon fresh oregano, roughly chopped
1 teaspoon salt
½ teaspoons freshly ground black pepper

1 1½ pound salmon fillet, skin on
1 lemon, juiced
Olive oil for greasing pan
1 lemon cut in wedges

PREPARATION

Mix all ingredients, except lemon juice in a medium mixing bowl. Salt the salmon on the flesh side. Put salmon (skin-side down) in a flat glass pan. Pour the marinade over the salmon and let sit for at least 1-2 hours. Drain marinade and discard. Place in a greased baking dish skin side up ina 425 F oven and bake for approximately 15-18 minutes. Place oven on broil for theadditional 5 minutes or until skin is crispy. Sprinkle the lemon juice over the baked fish and serve immediately with additional lemon wedges.

Tourtiere

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

1 lb. ground pork
1/2 lb. ground beef
1 med. onion, finely chopped
1/2 c. water
3/4 tsp. salt
2 tsp. fresh thyme
1 tsp. fresh sage, minced
3 tsp. fresh parsley, minced
1/4 tsp. pepper
1 small jalapeno, diced for some extra heat (optional)

PREPARATION

Cook all ingredients together except pie crust, stirring constantly until meat is light brown in appearance, but still moist, about 4-5 minutes.
Prepare favorite pie crust.

Pour mixture into pastry lined pie plate, cover with top crust that has slits in it. Seal and press firmly around edges with a fork. Bake at 400° for 35 to 40 minutes until crust is golden brown. Let stand 10 to 15 minutes before cutting.
For a deliciously light dessert, whip up fresh heavy cream sweetened with organic Quebec maple syrup (3 tablespoons per pint of cream). Serve with fresh strawberries, blueberries, and apricots tossed with a few fresh mint leaves.

White Nectarine Parsley Sorbet

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

6 white nectarines, pitted and peeled
1 cup sugar
1 cup water
1/3 cup chopped flat parsley
¼ cup of flat parsley leaves in tact

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water and chopped parsley. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. In a food processor, blend up nectarines until a puree forms. Mix simple syrup and pureed nectarines and then add flat parsley leaves and follow ice cream maker instructions for making sorbet.

Smoked Salmon, Radish, Pea and Spring Onion Salad with Mint Parsley Lemon Yogurt Dressing

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

2 small heads butter lettuce ripped to desired size
1 cup packaged herb blend salad greens
1 cup sliced red or rainbow radishes
1 cup sliced, mixed red and white spring onions
3 medium sliced carrots
1 ½ cups fresh shelled peas
1 cup shredded smoked salmon

PREPARATION

Smoked Salmon
Cold, smoked salmon is smoked at very low heat. It is usually smoked at around 60 -70° F for 12-18 hours. The smoking process slowly takes the moisture out of the fish and creates a firm, delicate, flaky texture. Smoked flavorings are added along with other herbs to create a more savory flavor.

For the dressing, mix 1 cup yogurt with ½ c chopped fresh mint and ½ c chopped parsley, the juice of 2 lemons, zest of 1 lemon, 2 T wholegrain mustard, 1 T honey and salt and pepper to taste.

Carbonada Criolla

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

Olive oil
1 pound cubed beef
1 chopped red onion
2 tomatoes chopped
1 red and 1 yellow pepper chopped
¼ c chopped garlic
3 bay leaves
½ c chopped parsley
½ c chopped thyme
½ c chopped oregano
2 cubed sweet potatoes
2 cubed white potatoes
2 ears of corn cut into 1 inch sections
2 chopped zucchini or yellow squash
2 cubed peaches
2 cubed pears
1 c white wine
3 c vegetable stock

PREPARATION

Sauté beef, garlic, onions and herbs. Add wine and deglaze pan. Add all vegetables and sauté for a few more minutes. Add stock and bring to boil and simmer for about thirty minutes. Take off heat and let stand for another thirty minutes. Reheat and serve.

Modernized Chimichurri Sauce

November 1st, 2009 § 0 comments § permalink

Chimichurri sauce is a popular sauce originating from Argentina and widely celebrated in various forms throughout Latin America. Chimichurri is a fresh herb sauce that uses parsley as its main herb and vinegar as its main dressing; there are also many variations along the way. We believe the most authentic variation is actually a derivative of Italian pesto and includes garlic, parsley, onion, salt and pepper, lemon juice and zest, and olive oil and vinegar for a bite. Here are two versions we think are authentic yet modern and extremely tasty on steak or Argentine chorizo sausages!

INGREDIENTS

1 c chopped parsley
½ c chopped chives
½ c chopped tarragon
½ cup chopped garlic
1 T fresh grated horseradish
½ c red wine vinegar
½ cup extra virgin olive oil
1 T salt and pepper
Mix well and refrigerate.

PREPARATION

When making Chimichurri sauce, combine all ingredients in a bowl and let stand for thirty minutes before serving.

Argentine Chimichurri Sauce

October 31st, 2009 § 0 comments § permalink

Chimichurri sauce is a popular sauce originating from Argentina and widely celebrated in various forms throughout Latin America. Chimichurri is a fresh herb sauce that uses parsley as its main herb and vinegar as its main dressing; there are also many variations along the way. We believe the most authentic variation is actually a derivative of Italian pesto and includes garlic, parsley, onion, salt and pepper, lemon juice and zest, and olive oil and vinegar for a bite. Here are two versions we think are authentic yet modern and extremely tasty on steak or Argentine chorizo sausages!

INGREDIENTS

1 c chopped parsley
½ c chopped oregano
½ c chopped garlic
½ c chopped shallots
Juice and zest of 1 lemon
½ c extra virgin olive oil
1 T Spanish smoked paprika
Salt and pepper
Mix well and refrigerate.

PREPARATION

When making Chimichurri sauce, combine all ingredients in a bowl and let stand for thirty minutes before serving.

Mint Strawberry Ice Cream with Parsley Syrup

October 29th, 2009 § 0 comments § permalink

INGREDIENTS

2 pounds fresh sliced strawberry
1 c sugar
2 c heavy cream
2 c light cream
1 t vanilla extract
¾ t peppermint extract
¼ c chopped mint
Parsley syrup
1 c parsley
1 c sugar
1 c water

PREPARATION

In a large bowl, stir together strawberries, sugar and mint until combined well. Cover mixture and chill overnight, stirring occasionally. Drain strawberry mixture in a sieve set over a bowl pushing all the strawberries through. Mix with creams and stir well. Freeze mixture in an ice cream maker following directions on the maker.

In a thick pan, add 1 c sugar, parsley and water and bring to a boil. Boil for about ten minutes until mixture is very thick and green. Strain, cool and drizzle over strawberry mint ice cream for an earthy treat.

Grilled Lamb Chops with Mint Parsley Pesto

October 29th, 2009 § 0 comments § permalink

INGREDIENTS

1/2 c mint
½ cup parsley
2 cloves garlic
½ cup olive oil
¼ c pine nuts
½ c parmesan cheese
salt and pepper

PREPARATION

For the pesto, blend1/2 c mint and ½ cup parsley with 2 cloves garlic, ½ cup olive oil, ¼ c pine nuts, ½ c parmesan cheese, and salt and pepper. Serve over grilled lamb chops.

Honey Roasted Carrots with Chili Mint and Parsley Butter

October 29th, 2009 § 0 comments § permalink

INGREDIENTS

1 bunch baby carrots peeled and trimmed
¼ cup chopped mint and parsley total
¼ cup butter
1 t chili
1 t honey

PREPARATION

Bake carrots at 350 degrees for about 10-15 minutes or until desired consistency. Mix butter, herbs and honey in a small bowl. Add chili and mix with cooked carrots.

Fluffy Herb Scrambled Eggs

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

3 eggs
¼ c chopped chives
¼ c chopped parsley
¼ c chopped tarragon
1 T olive oil
Salt/pepper
2 T water or milk

PREPARATION

In a mixing bowl, add eggs and water. Mix well. Add salt and pepper and herbs. Cook on a heated skillet either scrambling in pan or setting up in the pan.

Herbed Tomato Soup with a Poached Egg

October 25th, 2009 § 0 comments § permalink

Ingredients

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

Directions

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

Smoked Salmon Hash with Poached Eggs and Parsley Hollandaise

October 25th, 2009 § 0 comments § permalink

2 eggs
1 c smoked salmon
1 c cubed, peeled sweet potatoes par boiled
½ c chopped yellow onions
¼ c chopped chives
¼ c chopped parsley
Olive oil
Salt and pepper

Heat oil in a large skillet. Add onions and sauté for a few minutes until translucent. Add potatoes and cook until well browned. Add smoked salmon, herbs and salt and pepper. Top with two poached eggs and a parsley hollandaise sauce.

For the hollandaise sauce:
2 egg yolks
¼ c butter, melted
Juice of ½ lemon
¼ c heavy cream
¼ c chopped parsley
1 T citrus vinegar
1 pinch cayenne pepper

First blend the heavy cream with the parsley until well blended and smooth. Strain and put aside green colored cream. In a double boiler or with a stainless steel bowl on top of a pan of simmering hot water, add the egg yolk and stir constantly with a whisk for a few minutes. Take off heat and add butter. Stir well. Add cayenne pepper. Stir well.

Santorini Roasted Eggplant

October 25th, 2009 § 0 comments § permalink

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 c chopped fresh oregano
¼ c chopped fresh parsley
¼ c fresh chopped mint
olive oil
salt and pepper

PREPARATION

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. Serves 4.

Santorini Chicken Soulvaki

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

4 chicken breast, cut into thick 2 inch pieces
juice and zest of 3 lemons
3 cloves of garlic, chopped fine
¼ c chopped fresh oregano
¼ c chopped fresh parsley
1 t dried oregano
1 t dried thyme
1 t dried marjoram
1 t salt
1 t pepper
1 t red pepper flakes
1 c Greek yogurt

PREPARATION

Mix all ingredients except the chicken in a large mixing bowl until well mixed. Add chicken and marinate in refrigerator for about 1 hour. Place chicken on skewers and grill using remaining marinade to baste while grilling. Serves 6. Eat with pita, tzaziki and roasted eggplant.

Santorini Shrimp

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb. shrimp peeled
1 lb. chopped Santorini tomatoes or plum tomatoes
3 cloves garlic, chopped fine
1 t red pepper flakes
1 T chopped fresh parsley
1 T chopped fresh oregano
½ c crumbled feta
juice and zest of 1 lemon
3 T bread crumbs, dried
½ c white wine
olive oil
salt and pepper

PREPARATION

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 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. Serves 6.

Tomato Croquettes

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 c chopped Santorini tomatoes or plum tomatoes
½ c finely chopped yellow onion
2 garlic cloves, finely chopped
1 T chopped fresh parsley
1 T fresh chopped oregano
1 T fresh  chopped mint
salt and ground black pepper
1 c all-purpose flour
olive oil for frying

PREPARATION

Combine tomatoes, onion, garlic, herbs and spices in a large bowl. Add flour, salt and pepper and mix together to the consistency of a thick batter. 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.

Basic Marinara

October 24th, 2009 § 1 comment § 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.

Mixed Herb Bloody Marys

October 22nd, 2009 § 0 comments § permalink

Makes 1 qrt Bloody Mary Mix

INGREDIENTS

1 qrt tomato juice
¼ c cilantro
¼ chives
¼ tarragon
¼ parsely
¼ lovage
¼ c fresh grated horseradish juice
zests of one lime and one lemon
salt and pepper
a dash of citrus champagne vinegar

PREPARATION

Heartier fare is needed for this drink so a brunch of steak and eggs is the perfect dazzler for any Sunday morning. Blend 1 qrt tomato juice with ¼ c of each of the following herbs: cilantro, chives, tarragon, parsely, and lovage. Add ¼ c fresh grated horseradish juice and the zests of one lime and one lemon, salt, pepper and a dash of citrus champagne vinegar. Blend well. Drink as is or for each drink add 2 oz vodka and garnish with a few chive sprigs and a section of lime.

Parsley Chick Pea Salad

October 20th, 2009 § 0 comments § permalink

Makes 3 Servings

INGREDIENTS

1 c chopped parsley
1 c cooked chickpeas
¼ c chopped red onions
1 c chopped tomatoes
Juice of 2 lemons
2 T olive oil
Salt/pepper

PREPARATION

Mix all ingredients together gently in a mixing bowl, sprinkle with salt and pepper and mix gently again.

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