Pumpkin, Potato, Spinach Madras Curry

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

Canola oil (to coat bottom of the pan)
3 cloves garlic, chopped fine
2 tablespoon ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
2 medium yellow onions, chopped large
5-6 fresh curry leaves (optional)
2 cups pumpkin, peeled, deseeded and cubed in 2 inch cubes
6-8 baby potatoes, halved
1 teaspoon salt
1 teaspoon black pepper
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
1 cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
2 cups baby spinach
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven or heavy bottomed soup pan, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continue to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Add pumpkin and potatoes and sauté about 3 minutes or until a little browned. Sprinkle the curry mix over the top and season with the salt and pepper, stirring constantly as the mixture will begin to stick to the bottom of the pan. Add the lemon juice and the tomatoes and cotinue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Cook on a low simmer for about 20 minutes or until the vegetables are tender. Turn the heat off and add the spinach and cover and let stand for 10 minutes. Mix well and serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Pansotti with Walnut Sauce (using Prebuggiun filling)

August 15th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 cup fresh Italian parsley, chopped
1 cup fresh basil leaves, chopped fine
¼ cup fresh marjoram, chopped
4 borage leaves (optional)
3 cups spinach, chopped
¼ cup pecorino Romano, grated fine
½ cup fresh ricotta
Salt/pepper
1 teaspoon nutmeg
½ cup olive oil
2 cloves garlic, chopped fine
½ cup walnuts, chopped fine
½ cup heavy cream
Ger-Nis Fresh Pasta

Directions

In a large pot of boiling water blanch all herbs and leaves and drain of all water using a cheese cloth. Chop all the blanched herbs up fine and place in a large bowl. Gently mix in the parmesan and ricotta sprinkle with salt, pepper and nutmeg and mix. Lay out pasta on a floured work surface, preferably wood and cut the pasta into circles. Place a spoonful of the mixture in the middle of the pasta and roll dough over forming a half moon shape, pressing firmly to close (make sure the pasta is closed on the sides). Place in a large pan of boiling and salted water and cook for about 3-5 minutes or until all pansotti are floating. In a blender mix together the oil, garlic, and walnuts, blend until smooth and add heavy cream and season with salt and pepper. After the pansotti are cooked take them out of the water and discard the pasta water keeping about ¼ cup reserved. Place the pansotti back in the empty pan and pour the walnut sauce over heating on a medium heat. Add a little pasta water to loosen the mixture and serve!

Pasta Basil Pine Nut Pesto over Zucchini

July 4th, 2011 § 0 comments § permalink

Makes 1 cup (sauce)

Ingredients

3 fresh basil leaves, tightly packed
½ cup of spinach
5 tablespoons olive oil
4 tablespoons flax oil
4 tablespoons white miso
½ tablespoon garlic, minced
½ teaspoon salt, use less at first
½ cup pine nuts

Directions

Put the basil and salt in the food processor. Pulse a few times to begin chopping the basil leaves.
Once the basil is chopped fine add the olive oil, flax oil, lemon juice, miso and gralic. Process.
Add the pine nuts and process until the desired consistency is achieved. Do not over process the mixture will become to oily.
The texture should be creamy with a tiny specks of pine nuts through out.
Store in a sealed glass jar in the refrigerator for up to 4 days or freeze the pesto in ice cube trays.

Notes: try replacing the pine nuts with walnuts or brazil nuts

Zucchini Pasta

Ingredients

1 Zucchini

Directions

Take the zucchini, cut the ends off and place it in a spiralizer and spiralize.
Or you can use a vegetable peeler or a mandoline to make noodles.
Place the desired amount of “pasta” on your plate, add the pesto basil sauce and serve.

© Kristin Slaby All rights reserved

Strawberry Spinach Salad with Almonds and Strawberry Vinaigrette

June 26th, 2011 § 0 comments § permalink

Serves 4-6

A lovely savory way to enjoy peak berries and even more enjoyed alongside a glass of cold sparkling white or rose wine!

Ingredients

4 cups baby spinach leaves
1 medium or small red onion, halved and sliced thin
10 medium strawberries, quartered
1 cup Bulgarian feta, crumbled
1 cup almonds, toasted and sliced or chopped
Strawberry Almond Vinaigrette (recipe follows)

Directions

In a large salad bowl gently mix the spinach, red onion, and strawberries.  Add the feta and almonds and again mix gently.  Drizzle with the dressing and again gently toss together

Strawberry Vinaigrette
Makes 1 cup

Ingredients

2 strawberries, mashed
1 tablespoon shallots, chopped fine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
¼ cup almond oil
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium or small bowl whisk together all ingredients until smooth and emulsified.  Toss together with salad or use as a marinade for chicken or fish.

Spring Greens Pizza Bianca with Goat Cheese & Tomatoes

June 12th, 2011 § 0 comments § permalink

Makes 1-12 inch pizza

Ingredients

1 Ger-Nis Pizza Dough Recipe
3 tablespoons olive oil
2 teaspoons coarse salt
¼ cup fresh rosemary, chopped fine
1 teaspoon red chili flakes
1 teaspoon dried oregano
1 cup fresh spinach
1 cup fresh Swiss chard, chopped
1 cup fresh dandelion greens, chopped
1 cup crumbled goat cheese
1 cup fresh tomatoes, chopped
Maldon salt

Directions

Roll out pizza dough in one 12 inch circle and place on a pizza sheet. Mix the olive oil, salt and garlic in a small bowl and brush over dough. Make sure that all salt and garlic remnants are on the pizza. In boiling water dip or blanch the greens, spinach, chard and dandelions for about 2 minutes no more.

Remove from water and strain using a cheese cloth to get out all excess water. Arrange the dry greens all over the pizza and sprinkle the goat cheese and the tomatoes over the top evenly distributed. Bake for 10 minutes or until golden brown and when all the goat cheese is melted. Take out of oven and sprinkle immediately with a little of the Maldon salt.

Spicy Roasted Red Pepper Basil Calzone

June 12th, 2011 § 0 comments § permalink

Makes 4-6 calzones

Ingredients

1 Ger-Nis Calzone Dough Recipe
2 red bell peppers, roasted, peeled, deseeded and chopped
Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 fresh red chili pepper, chopped
1 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon dried oregano
1 cup fresh basil leaves
2 cups fresh spinach leaves
2 tablespoons lemon juice
2 tablespoons white wine (or water)
1 cup fresh ricotta cheese

Directions

Preheat oven to 400°F.

In a medium sauté pan heat olive oil to a medium high heat and sauté garlic, onions and fresh chili for about 3-5 minutes or until the onions begin to caramelize and get brownish tips. Add the spices, chili flakes, oregano and salt and sauté for another few seconds. Add the basil and spinach leaves and sauté about 2 minutes. Add the lemon juice and white wine and stir well keeping on a medium high heat and cook until a liquid is absorbed or cooked off. Take off heat and place in a small mixing bowl and add in the fresh ricotta cheese. Mix well.

Roll out the calzone dough into 4 to 6 circles. Place about ¼-½ cup on one side of the circle close to the center. Fold on half over the ricotta making sure that the sides of the dough are touching, forming a half circle. Start from one end and roll the side of the dough closed using a twist motion. Place the calzones on a baking sheet (greased or lined with parchment paper) in the oven for about 12-15 minutes or until golden brown.

Eggs Sardou

June 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

8 poached eggs
8 cooked or canned artichoke bottoms
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 cups cleaned spinach leaves
Salt, pepper and Tabasco sauce to taste
½ cup minced ham
1 tablespoon white vinegar
1 cup Hollandaise Sauce

Directions

Rinse artichoke bottoms and place in a saucepot. Cover with 1-inch lightly salted water. (If using fresh artichokes, add juice from half a lemon). Simmer 5 to 10 minutes or until artichokes are tender but not overcooked (fresh artichokes will take longer to cook). While artichokes are cooking, add butter to a warmed pot over medium heat. Add flour and whisk briskly, fully incorporating flour with butter. Let cook for 1 minute, whisking all the while. Whisk in milk. Let mixture come to a gentle boil, then reduce to a simmer, whisking frequently. Let simmer 5 minutes. Add salt, pepper and Tabasco to taste. Stir in spinach leaves, 1 cup at a time, allowing to wilt before adding next cup. Stir in minced ham.

When ready to serve, poach eggs: into a pot of salted boiling water with a tablespoon of white vinegar added, gently break 4 eggs at a time and let simmer until whites are cooked through. Remove carefully with a slotted spoon and let drain on a paper-towel-lined plate. Place two drained artichoke bottoms on each plate. Spoon creamed spinach over artichokes. Place 1 poached egg in each artichoke, and top with a spoonful of Hollandaise Sauce.

Recipe adapted from The Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Asian Pork Meatballs with Sesame Spinach

May 26th, 2011 § 0 comments § permalink

Serves 6

Ingredients

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

For the dipping sauce

2 parts soy sauce
1 part lime juice
Red pepper flakes

Directions

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

For the dipping sauce

Mix all ingredients together and use for dipping.

Italian Wedding Soup with Spring Greens

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For chicken pesto meatballs

1 pound ground chicken
1 cups fresh basil, chopped fine
¼ cup fresh parsley, chopped fien
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fien
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
1 cup Ditalini pasta, or other small-shaped pasta
3 cups baby spinach
Salt
Freshly ground pepper

Directions

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Roll about a tablespoon of mixture at a time into 1-inch balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery, fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook until vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve.

Spinach & Herb Meatloaf

May 4th, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

2 pounds extra lean ground turkey
2 cups fresh spinach, chopped fine
2 sprigs onions, chopped (including green parts)
1 cup fresh parsley leaves
2 tablespoons lemon thyme or regular thyme
1 tablespoon lemon zest
2 teaspoons salt
2 teaspoons black pepper
¼ – ½ cup bread crumbs
2 eggs
1 tablespoon tabasco or hot sauce (Ger-Nis tabasco)

Ger-Nis Tabasco

INGREDIENTS

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

DIRECTIONS

In a medium sauce pan, combine red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water. Bring to a boil, and let simmer for about 5-7 minutes. Allow to cool. Place in a bottle for dispensing.

Italian Wedding Soup with Spring Greens and Italian Herb Gremolata

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For chicken pesto meatballs

1 pound ground chicken
1 cup fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows

DIRECTIONS

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.

Italian Herb Gremolata

Makes approximately ½ cup

INGREDIENTS

¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest

Sundried Tomato & Herb Chicken Sausage Pizzas

April 23rd, 2011 § 0 comments § permalink

Makes 3 10-inch pizzas

INGREDIENTS

2 pounds boneless & skinless chicken breasts, cubed
½ pound pork fat, cubed (optional)
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh basil leaves, chopped
1 tablespoon fresh oregano, chopped
½ cup sundried tomatoes, chopped fine
2 tablespoons salt
Casings, of your choice
Canola or olive oil
Pizza Dough (recipe follows)
Fresh Tomato or Pizza Sauce (recipe follows)
Cheese, of choice
Fresh baby spinach or arugula

DIRECTIONS

Mix all the sausage ingredients in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, place in the freezer. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube – this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready for more. Turn the machine on, and begin the process – air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil – the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends – you can kitchen twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

Preheat oven to 450°F. Place the sausages on a baking sheet and bake in the oven for about 4-5 minutes turning once or until browned. Remove from oven and slice into 1 inch slices for pizza topping.

Place already rolled out pizza dough on a baking sheet and top with pizza sauce, cheese of choice, spinach or arugula and sliced sausage. Place in oven and bake until golden brown, 20-25 minutes.

Pizza Dough

Makes 3 (10 inch) pizzas

INGREDIENTS

1 cup warm water
1 packet active dry yeast
1 teaspoon sugar or honey
2½ cups all purpose flour
1 teaspoon salt
Dried herbs (optional)
Extra virgin olive oil

DIRECTIONS

In a large bowl gently mix the warm water, yeast and honey until frothy and creamy, about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil, etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the dough out on a lightly floured surface and knead until very smooth and elastic adding more flour if needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick, or regular.

Fresh Tomato or Pizza Sauce

Makes approximately 2 cups

INGREDIENTS

6 medium tomatoes, chopped
8-10 cloves garlic, chopped
½ medium yellow onion, chopped
½ cup red wine
1 teaspoon red chili flakes
1 teaspoon dried oregano
2 tablespoons salt
1 tablespoon black pepper
1½ cup fresh oregano, chopped (reserve ½ cup)
1 cup fresh basil, chopped

DIRECTIONS

In a large sauce pan, over medium heat, add tomatoes, garlic, onions, red wine, red chili flakes, dried oregano, salt, pepper and fresh herbs and bring to a boil. Place on low simmer for about 45 minutes, stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until smooth and all ingredients are well blended. Skins are included in the sauce as they give a very rustic look and texture. Cook blended sauce on low for another 20 minutes, until thick and reduced. Season with more salt (if needed) and finish with remaining fresh oregano.

Spinach & Three Cheese Ravioli (kid friendly)

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
¼ cup fresh spinach juice
1 teaspoon salt
½ cup parmesan, grated fine
½ cup pecorino Romano, grated fine
¼ cup ricotta cheese
Butter

Directions

Mound flour on a work surface, preferably wooden, and make a well in center. Add egg, spinach juice 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 over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll out into flat sheets.

In a medium mixing bowl combine the three cheeses and mix well. To assemble ravioli cut the fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.

Strain and dollup with butter.

Nissa’s Lasagna

April 19th, 2011 § 0 comments § permalink

Makes one large lasagna

Ingredients

Olive oil
4 cloves garlic, chopped fine
2 medium yellow, onions, chopped small
2 medium carrots, chopped small
2 medium green zucchini, chopped small
1 cup broccoli florets, cut super small
4 medium tomatoes, chopped small
¼ cup fresh basil, chopped fine (2 tablespoons reserved)
¼ cup fresh parsley, chopped fine (2 tablespoons reserved)
¼ cup fresh marjoram, chopped fine (2 tablespoons reserved)
¼ cup fresh oregano, chopped fine (2 tablespoons reserved)
1 cup tomato sauce
½ cup red wine
Salt/pepper
Lasagna noodles (cooked or fresh)
4 cups fresh spinach
1 ½ cups feta cheese, crumbled
1 ½ cups Pecorino Romano cheese, grated
2 cups fresh mozzarella

Directions

In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end). Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 15 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then a layer of sauce, followed by a little bit of each cheese. Repeat the layers until the dish is filled. The top layer should end in a noodle covered with sauce and cheese, mostly the pecorino in order to make it nice and crusty.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty brown. Allow the lasagna to sit and rest about 20 minutes before serving.

Spinach Ricotta Tortellini with Lemon Olive Oil, Black Pepper Tomatoes

March 30th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the tortellini

2 cups fresh spinach, steamed and chopped
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon fresh mint, chopped
1 teaspoon cayenne pepper
½ cup ricotta cheese
1 teaspoon salt
1 Ger-Nis fresh pasta recipe

For the lemon olive oil, black pepper tomatoes

¼ cup olive oil
2 tablespoons lemon zest
½ cup fresh tomatoes (cherry tomatoes halved or other tomatoes cut into small chunks)
1 teaspoon cracked black pepper
1 teaspoon maldon salt

Directions

For the tortellini

In a small bowl, combine spinach, parsley, mint, cayenne pepper, ricotta, and salt. Mix and set aside. Using fresh pasta sheets cut with cookie cutters cut pasta into 3 inch discs, place a teaspoon of filling on the center of one pasta sheet, making sure not to over stuff. Fold the pasta disc in half making a half disc. Using wet fingers, seal all sides of tortellini by pinching down, making sure they are sealed well. Then fold the two sides of the half sphere towards each other and using your finger to make a small center hole, you will basically be forming a donut shape.

tortellini

Place tortellini’s in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, and serve with the lemon olive oil black pepper tortellini.

For the lemon olive oil black pepper tomatoes

Preheat oven to 400˚F. Mix all ingredients, except salt in a baking dish and bake for about 10 minutes. Take out of the oven and sprinkle with the maldon salt. Serve over tortellini’s.

Indian Cheese in an Herbed Green Sauce

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For the paneer

1 pound whole milk ricotta cheese
½ to 1 tablespoon canola oil

For the green sauce

1 pound bag fresh spinach, stemmed and washed, or 1 pound frozen spinach, unthawed
1 tablespoon ghee, butter, or canola
3 whole dried red chiles
¾ teaspoon cumin seeds
7 green cardamom pods
7 whole cloves
¾ teaspoon fennel seeds
18 teaspoon asafetida (optional)
1 tablespoon fresh ginger, finely chopped
½ teaspoon salt, or to taste

For the tempering oil (optional)

1 tablespoon ghee or canola oil
½ teaspoon cumin seeds
¼ teaspoon fennel seeds
1 whole dried red chile
18 teaspoon asafetida (optional)
18 teaspoon cayenne pepper

DIRECTIONS

For the paneer, preheat the oven to 450°F. Spread the ricotta evenly in a 9 x 5-inch loaf pan. Bake until the cheese is lightly browned on top and firm but not dry, about 40 minutes. Let cool (the cheese will firm as it cools), then cut into 1 to 1½-inch squares. Reserve half, and refrigerate or freeze the rest for another use.

Heat ½ tablespoon of the oil in a large nonstick pan over medium-high heat. Add as many squares of paneer as will comfortably fit, and brown the squares on all sides. Drain the cheese on paper towels. Continue this way to brown all of the paneer, adding ½ tablespoon more oil as needed. Set the paneer aside.

Bring about 2 inches of water to a boil in a large pot. Add the spinach, cover, and cook, stirring every now and then until fresh spinach is wilted or frozen spinach is thawed, about 5 minutes. Drain, reserving the cooking water, and puree in a blender or food processor, adding a few tablespoons of the cooking water if necessary for pureeing.

Heat the ghee, butter, or oil with the red chiles, cumin, cardamom, cloves, and fennel seeds in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the cumin turns a golden brown color, 1 to 2 minutes. Stir in the asafetida, if using. Then add the ginger, and cook, stirring, 45 seconds. Add the spinach puree and the salt. Cook, uncovered, over medium heat, 5 minutes. Gently place the paneer squares on top of the greens. Cover, and cook gently 5 more minutes. Halfway through the cooking, use a large spatula to gently turn the paneer in the spinach. (Careful, the paneer will break easily). Taste the green for salt.

For the tempering oil (if using), heat the ghee or oil with the cumin, fennel seeds, and red chile in a small frying pan or kadai over medium-high heat. Cook, stirring, until the seeds, until the seeds turn a golden brown color, 1 to 2 minutes. Add the asafetida, if using, and cayenne and pour immediately into the spinach mixture. Give it a stir, and serve hot.

© Recipe Property of Suvir Saran

Creamy Cauliflower & Spinach Soup

January 18th, 2011 § 0 comments § permalink

Serves 10 to 12

INGREDIENTS

4 tablespoons (½ stick) unsalted butter
2 tablespoons canola oil or extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon ground peppercorns
1 medium red onion, chopped
4 garlic cloves, peeled
1 large or 2 small heads cauliflowers, cut into florets (about 3½ pounds)
1 small red potato, peeled and chopped
1 pound spinach, washed and tough stems removed
1 cup milk
2 tablespoons kosher salt
8 cups water

DIRECTIONS

Place the butter, oil, rosemary, thyme, and ground peppercorns in a large pot, and heat over medium-high until the butter is melted and the rosemary is fragrant, about 2 minutes. Add the onion and garlic, and cook until they are soft, stirring often, about 3 minutes. Add the cauliflower and potato, and cook for 3 minutes. Add the spinach, milk, salt, and water, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the cauliflower easily mashes against the side of the pot, about 30 minutes.

Transfer some of the soup to a blender (don’t fill blender more than two-thirds full), cover, and pulse to release some heat. Blend the soup until it is completely smooth, and pour it into a clean pot. Repeat with the remaining soup. Bring the soup back to a boil, taste for seasoning, and serve.

© Recipe Property of Suvir Saran

Spinach and Fresh Herb Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

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

PREPARATION

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

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

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

PREPARATION

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

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

Late Summer Garden Chicken and Herbed Dumplings

October 13th, 2010 § 0 comments § permalink

Serves 6

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

INGREDIENTS

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

PREPARATION

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

Dumplings

INGREDIENTS

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

PREPARATION

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

Spinach Bisque Soup (adapted from Raw Epicurean)

June 3rd, 2010 § 0 comments § permalink

Serves 2-3

INGREDIENTS

5 cups spinach, packed
1 cup filtered water
1Tbsp extra virgin olive oil
Fresh squeezed juice from ½ lemon
⅓ cup cashews, peeled & chopped
½ fist full fresh dill
sea salt & pepper to taste

PREPARATION

Place all ingredients in a blender and blend until smooth.

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