Fresh Herb Pappardelle with Summer Beans, Tomatoes & Fresh Herbs

August 3rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

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

Directions

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

Stewed Squid with Salsa Verde

August 3rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2-3 tablespoons olive oil
2 teaspoons fresh red chili, chopped
1 teaspoon lemon zest
2 cloves garlic, chopped
1 medium onion, chopped
2 pounds fresh squid, cleaned and sliced thick
6-8 plum tomatoes, chopped
1 cup chickpeas, cooked
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves
2 teaspoons salt
½ cup white wine
Salsa Verde for serving (recipe follows)

Directions

In a large sauté pan, heat the oil, chili and lemon zest. Add the onion and garlic and sauté until semi translucent or about 3-4 minutes. Add the fresh squid and sauté a few minutes. Add the tomatoes, chickpeas and herbs to the mixture and season with salt. Add the wine and bring to boil. Reduce heat to simmer and simmer covered for about 20-30 minutes or until tender. Serve with the salsa verde drizzled over the warm squid with crusty bread.

Salsa Verde
Makes 1 cup

Ingredients

3 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine
1 tablespoon white balsamic vinegar
2 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

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

Honey Roasted Onion Tart with Thyme and Topped with Fresh Fig (or Plum)

August 3rd, 2011 § 0 comments § permalink

Serves about 48

Wine Pairing: Tournant Rosé

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
¼ cup honey
¼ cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
¾ cup crème fraîche
½ teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
1 pint fresh figs (or 5 fresh plums)

Directions

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14×10-inch rectangle. Fold ½ inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, ¼ teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and cut into small squares (6 row and 8 columns). Slice figs (or plums) thinly and place one sliver on top of each square to serve.

Summer Sausage and Herb Cassoulet

June 27th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Olive oil
1 medium yellow onion, chopped fine
4 cloves garlic, chopped fine
½ tablespoon lemon zest
2 pounds cranberry beans, shelled
1 cup white wine
2 cups vegetable or chicken stock
½ cup fresh thyme leaves
¼ cup fresh parsley leaves
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne
2 tablespoons lemon juice
4 links of herbal chicken sausage, sliced 1 inch thick
1 cup bread crumbs
½ cup parmesan cheese, grated
Fresh parsley for garnish

Directions

Pre-heat oven to 400°F. In a ceramic casserole pan heat the olive oil on a medium high heat, cook the onions, garlic and lemon zest for about 3-4 minutes or until semi translucent. Add the cranberry beans, white wine and stock and stir well. Cook for about 5 minutes add the herbs, seasonings and sausage, stir well. Cook about 5-8 more minutes and take off heat. Mix together, bread crumbs and cheese and season with a little salt. Sprinkle atop the mean mixture and place in a preheated oven, uncovered for about 10 minutes or until browned on the top. Take off heat and garnish with fresh chopped parsley.

Red Basil White Stone Fruit Sangria

June 27th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 cup red basil peach syrup (recipe follows)
2 bottles white wine, sauvignon blanc or chenin blanc or white table wine
1 cup Cointreau
1 peach, sliced
1 apricot, sliced
1 plum, sliced
1 nectarine, sliced
¼ cup raspberries
2 cups soda water

Directions

Combine the red basil peach syrup, wine, and cointreau in a large pitcher and stir well. Add the fruit and let stand unrefrigerated for about 1-2 hours. Add soda water just before serving and serve either tepid or over ice, but do not refrigerate.

Red Basil Peach Syrup

Makes 1 cup

Ingredients

½ cup red basil leaves
½ cup sugar
½ cup water
1 ripe peach, chopped

Directions

Combine the basil, sugar, water and peaches in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

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.

Fresh Pea Soup with Ham Hock and Croutons

May 26th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 loaf ciabatta bread
Olive oil
Salt
2 ham hocks, raw or smoked
1 large Spanish onion, diced
2 celery stalks, diced
1 leek, diced
3 cloves garlic, diced
2 cups white wine
1 bouquet garni (bay leaf, thyme, parsley, Grains of Paradise, or black pepper)
2 quarts stock, vegetable or chicken
2 cups fresh peas

Directions

Preheat oven to 400°F. Cut the ciabatta into 1″ squares. Toss with olive oil and salt onto a baking sheet and place into oven for about 10 minutes or until golden brown and crispy.

In a 1 gallon stock pot, add 1 tablespoon of canola oil. Bring to a medium-high heat and sear the ham hocks until golden brown. If the ham hocks are smoked, you can just go to the next step and add the hocks later. Add to the stock pot the onion and sweat for about a minute. Then add in the celery and sweat for another minute. Now add in your leeks and garlic and sweat again for another minute or two. Try to do this without getting any color on the vegetables. Deglaze the bottom of the pan with the white wine and reduce heat to a medium flame. Reduce wine for about 3 minutes. If using smoked ham hocks, add them now as well as the bouquet garni and stock. Bring stock to a simmer and let cook for about 45-60 minutes. Add in the fresh peas during the last 5-10 minutes of cooking or until soft and remove ham hock. Using an immersion blender, purée soup until smooth. Season with salt and pepper and serve with croutons. Use extra parsley for garnish.

Spring Herbal Osso Bucco & Herbed Gremolata

May 25th, 2011 § 0 comments § permalink

Serves 4-6

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

Ingredients

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

Directions

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

Herbed Gremolata

Makes approximately ½ cup

Ingredients

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

Directions

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

Santorini Shrimp

May 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
3 cloves garlic, chopped fine
1 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
½ cup Santorini Dried Tomatoes, chopped
Juice and zest of 1 lemon
½ cup white wine
1 pound tomatoes, chopped
Salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons bread crumbs, dried
½ cup crumbled feta

Directions

Pre-heat broiler to 400°F. In a preheated large skillet, sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add the sundried tomatoes and sauté a few more minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly.

Tomato White Wine Fish Sauce

May 17th, 2011 § 0 comments § permalink

Ingredients

1 pint cherry or plum tomatoes
1 cup white wine
1½ cup fish stock
2 tablespoons fresh parsley leaves, chopped
1 lemon juice and zest

Directions

Heat a large sauté pan on a medium-high heat, add 1 tablespoon olive oil, tomatoes and a pinch of salt. Let tomatoes roast in the pan until the skins begin to burst, 5-7 minutes. A little browning is fine. Remove pan from flame and add white wine. Return to flame and reduce wine for 2 minutes. Add fish stock and lower the flame to a low-medium heat. Reduce for another 5 minutes. Add parsley and lemon zest. Season to taste and serve over fish.

Recipe Property of Brendan McDermott

Asparagus Spear & Wild Mushroom Pilaf

May 16th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped small
1 medium shallot, chopped small
1 cup mixed fresh wild mushrooms (morels, chanterelles, etc)
Pinch of freshly ground nutmeg
1 cup asparagus spears, ends trimmed
1 teaspoon salt
1 teaspoon black pepper
½ cup white wine
¼ cup vegetable stock
1 cup brown rice, cooked
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon thyme, chopped
1 tablespoon fresh mint, chopped

Directions

In a large skillet over medium high heat, add butter and olive oil. Cook the onions and shallots for a few minutes or until slightly translucent, about 5 minutes. Add the mushrooms, nutmeg, and asparagus and season with salt and pepper. Add the wine and vegetable stock, bring to a boil, and then reduce to a simmer. Cook until the liquid is reduced by half then stir in the cooked brown rice. Fluff mixture with a fork and sprinkle herbs into pilaf. Serve warm or at room temperature.

Artichoke and Pancetta Farrotto with Lemon Zest Thyme Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

10 baby artichokes
Juice of 3 lemons
½ cup pancetta
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small yellow onion, chopped
1 tablespoon lemon zest
½ cup white wine
2-3 cups farro, cooked
½ cup parmesan
Salt
Pepper
Lemon Zest Thyme Butter (Recipe Follows)

Directions

In a large bowl of ice water, add the juice of 2 lemons. Trim the baby artichokes by cutting off the stems and top quarter, remove the outer layer leaves until you are at the pale yellowish-colored leaves. Cut the baby artichoke in quarters and place immediately in the cold ice water. Bring a large pot of salted water to a boil and place the baby artichokes in the boiling water (straight from the ice water, we are avoiding oxidization or browning by using the lemon ice bath first). Cook the baby artichokes until tender, about 8-10 minutes. Drain and set aside. In a large sauté pan cook the pancetta until crispy, remove and set aside. Add the oil, garlic and onion and cook until caramelization process begins or about 7 minutes. Add the lemon zest and the baby artichokes and sauté a few minutes (about 3 minutes total), then add the wine and cook a few minutes longer. Add the cooked farro and stir well, making sure that the farro is heated all the way through. Remove from heat and mix in the parmesan. Seasonn with salt and pepper and serve with a tablespoon of the lemon zest-thyme butter atop.

Lemon Zest-Thyme Butter

Makes ½ cup butter

Ingredients

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

Directions

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

Shrimp & Asparagus Risotto with Parsley Chive Salt Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

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

Directions

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


Parsley-Chive Butter

Makes ½ cup butter

Ingredients

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

Directions

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

Artichoke Risotto with Peas and Pancetta

May 4th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 quart chicken stock
3 ounces pancetta, cut into ¼ inch dice
1 teaspoon olive oil
â…“ cup finely chopped onion
2 cloves garlic, peeled and minced
1 cup Arborio rice
¼ tablespoons white wine
1 cup peas (thawed if frozen)
1 recipe baby artichokes in lemon vinaigrette, drained and thinly sliced
¼ cup grated parmesan cheese
2 tablespoons butter
1 tablespoon chopped parsley
1 teaspoon chopped mint

DIRECTIONS

Bring the stock to a gentle simmer in a sauce pan.

In another sauce pan, combine pancetta and olive oil and sauté over medium until crisp. With a slotted spoon transfer the pancetta to a paper towel line plate. Add the onion and sauté 4-5 minutes. Add garlic and sauté 1 minute longer.

Add the rice and cook stirring for 3 minutes until opaque. Add the wine and cook until the rice has absorbed it, 1-2 minutes.

Add ½ cup stock to the rice and stir until it is absorbed, continue adding stock a ½ cup at a time, stirring constantly, until ¾ quarters of it has been absorbed by the rice.

Add the peas and pancetta, and artichokes. Continue cooking until all of the stock has been absorbed and the rice is tender. Stir in the butter and parmesan cheese, season with fresh ground black pepper. Stir in the parsley and mint and serve at once.

Recipe Property of Peter Berley

Ramp & Wild Mushroom Crostini

April 26th, 2011 § 0 comments § permalink

Makes 15-20 crostinis

INGREDIENTS

Olive oil
1 tablespoon butter
2 cloves garlic, chopped fine
9-10 ramps, cleaned and trimmed, chopped fine
1 cup fresh morel mushrooms or other wild mushrooms, cleaned and chopped fine
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon white wine
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
Baguette bread sliced thin and lightly toasted
Pecorino cheese, shavings for garnish

DIRECTIONS

In a medium skillet heat the olive oil and butter on medium high, add the garlic and sauté a few minutes, then add the ramps and sauté another minute or so. Add the morels, herbs and wine, cook another minute and season with salt, pepper, and cayenne. Place a spoon full on a crostini and garnish with pecorino shavings.

Spring Pea Risotto with Prosciutto and Basil & Mint Butter

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For the pea risotto

5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
5 slices of prosciutto cut in small pieces
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper

For the basil & mint butter

2 tablespoons butter, softened
2 cloves garlic
1 shallot, chopped superfine
Juice and zest of 2 lemons
1 cup basil leaves
¼ cup mint leaves
¼ teaspoon red pepper flakes
Salt

DIRECTIONS

For the pea risotto

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add prosciutto and cook until crispy. Add rice and cook and stir for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and cook 5 minutes more. Remove from heat, and finish with cheese, and basil & mint butter. Season with salt and pepper and serve.

For the basil & mint butter

In a small bowl, combine all ingredients and use to finish risotto.

Sauteed Baby Artichokes with Garlic and Mint

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

¼ cup extra virgin olive oil
16 baby artichokes, trimmed, stems left on if possible, halved and rubbed with lemon
6 cloves garlic, peeled
2 sprigs fresh thyme
¾ cup dry white wine
2 tablespoons fresh mint, chopped
Sea salt or kosher salt and freshly ground black pepper

DIRECTIONS

Warm the oil in a heavy 8 to 10-inch skillet over medium heat until hot but not smoking. Add the artichokes. Tuck the garlic cloves and thyme sprigs among them. Fry until the artichokes are golden brown, 8 to 10 minutes.

Pour the wine into the pan and bring to a simmer. Cover, reduce the heat slightly, and simmer gently until the stems are tender, about 15 minutes. Discard the thyme sprigs.

Add the chopped mint, raise the heat and boil uncovered for 2 to 3 minutes, until the juices thicken. Use a slotted spoon to transfer the artichokes and garlic to a platter. Season with salt and pepper. Drizzle the pan juices over the artichokes and serve hot or at room temperature.

Recipe Property of Peter Berley

Pan-Seared Trout

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

4 6-8 ounce rainbow trout fillets (skin on), or two whole cleaned trout*
Salt and pepper
All purpose flour, for dredging
Vegetable oil or butter for searing
1 onion, sliced
1 lemon, sliced
Fresh parsley and thyme sprigs
¼ cup white wine
2 tablespoons butter

DIRECTIONS

Preheat oven to 350°F. Season the trout fillets with salt and pepper, then dredge lightly in the flour, shaking off any excess.

Heat the oil in a large skillet. When hot, add the fillets, skin side up. Cook for 2 to 3 minutes, until you can easily flip the fillets over and they are not sticking. With fillets now skin-side-down, strew the onion, lemon, and herbs over the fish, and place in hot oven for about 5 minutes. Remove from oven, remove fillets to warmed platter, and place skillet back over flame. Add the wine to the pan to deglaze. Swirl butter in pan juices until melted, and then pour over fillets. Serve immediately.

*If using whole trout, dredge the whole fish, season the interior with onions, lemon and herbs. Heat large skillet and add oil. When oil is hot, add the trout to the skillet. Let sear on one side, and then flip over. Add wine to skillet, then place in oven. Cook for 8 to 10 minutes, then check to see if trout is cooked through. When done, remove skillet, remove trout to platter, add butter to skillet and swirl to melt, and then pour over trout.

Recipe Property of Emily Casey

Steamed Mussels

March 15th, 2011 § 0 comments § permalink

Serves 4

Ingredients

½ cup extra virgin olive oil
1 tablespoon unsalted butter
1 medium white onion, thinly sliced into half moons
1 bulb fennel, thinly sliced into half moons
4 cloves garlic, smashed and chopped
1 cup white wine
2 pounds mussels, washed, beards removed
Juice of 1 lemon
2 cups fresh parsley leaves, roughly chopped

Directions

Heat ¼ cup olive oil and butter in stockpot. Add onion, fennel, and garlic, and cook over medium-low heat until translucent, about 5-7 minutes. Add white wine, bring to simmer, and cook until ¼ of the liquid has cooked off, about 2 minutes. Add mussels, cover with tight fitting lid and steam, shaking pot occasionally, until mussels open, about 7-10 minutes. Discard any that don’t open. Add half the parsley. Spoon mussels and contents of the pot into a big, shallow bowl. Drizzle with lemon juice and remaining olive oil. Top with remaining parsley. Serve with toasted or grilled country bread, lightly rubbed with garlic.

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.

Chicken Breast & Chard with Thyme, Garlic, White Wine & Lemon

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings chicken breast, boneless, skinless
Salt
Pepper
1 teaspoon lemon zest
Juice of ½ lemon
2 garlic cloves, chopped fine
3 tablespoons white wine
2 tablespoons thyme leaves
1 cup chard, chopped

DIRECTIONS

Preheat oven to 400°F.

Season the chicken breasts with salt and pepper and lemon zest. On a large heavy duty piece of aluminum foil, place all ingredients in the center. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on the lined baking sheet.

Bake for about 20 minutes, or until chicken is cooked all the way through. Slice and serve!

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.

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!

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

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked

For lobster sauce

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

For salad

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

For seafood sauté

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

DIRECTIONS

For lobster sauce

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

For salad

To prepare the fennel, cut off the top stalks and discard. Next, trim the root end and then quarter lengthwise. Remove the core and thinly slice the fennel on a mandolin or with a sharp knife crosswise. Place fennel in a large bowl and set aside. Add lemon juice, salt and extra virgin olive oil and mix. Set aside.

For completed dish

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

© Recipe Property of Rafi Hasid

Cauliflower Soup with American Paddlefish Roe

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 medium leek, white and pale green only, sliced thin
1 large Spanish onion, peeled and sliced thin
2 sticks unsalted butter
¼ cup white wine
1 head cauliflower, trimmed, core removed and chopped (5 florets reserved and thinly sliced for garnish)
Kosher salt
½ oz. best quality American paddlefish roe
Best quality extra virgin olive oil
Maldon sea salt

DIRECTIONS

In a 10 quart pot over medium low heat, cook onions and leeks in ½ stick of butter slowly, stirring regularly.
They should not take on any color. After 10 minutes, add wine, and cook until completely reduced. Add ½ cup water, and continue cooking. Should take ½ hour total.

Once the onions and leeks are cooked, add the cauliflower, cover with water, and season with salt. Raise heat to high, and bring to a boil. Once it’s come up, drop to a low simmer, and cover loosly. Cook until cauliflower is very soft, about 30 minutes.

Fill the bowl of a blender about half way with the cooked cauliflower mixture, and blend very well. While the blender is running, add ¼ stick butter, and incorporate. Strain pureed cauliflower through a fine mesh strainer into a pot, or bowl. Continue with remaining cauliflower. Add water to thin mixture as necessary in the blender, and then to desired consistency for the soup. Adjust seasoning.

To serve, brown sliced florets in olive oil on medium high heat. Ladle soup into shallow bowls, top with roasted cauliflower, and a dollop of caviar. Drizzle with best quality extra virgin olive oil, and sprinkle with Maldon sea salt.

Recipe Property of Gabe McMackin

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.

Beet Ravioli with Orange Poppy Seed Butter

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 large red beets, roasted and peeled, chopped fine
½ cup Ricotta cheese
1 tablespoon orange zest
Pasta sheets (Recipe on Ger-Nis site)
1 stick butter
2 medium shallots, chopped fine
1 tablespoon poppy seeds
1 tablespoon fresh orange juice
1 tablespoon white wine
1 teaspoon salt

PREPARATION

In a small bowl, combine beets, cheese, and orange zest. Season with salt, and set aside.

Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down.

Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.
Strain and set aside.

In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

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.

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.

Pestinos Y Mermalada De Naranja (Fritters with Orange Marmelade)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Cuisines of Spain by Teresa Barrenchea

Makes 25 fritters and 2 cups of marmalade

INGREDIENTS

2 tablespoons salted butter
6 tablespoons sweet white dessert wine
13 cup fresh orange juice (2 to 3 oranges)
1 teaspoon grated orange zest
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
Pinch of salt
2 cups all purpose flour, plus extra
¾ cup olive oil, plus extra for frying
Zest of 1 orange cut into long thin strips
1 teaspoon black sesame seeds
½ teaspoon anise seeds
Marmalade, recipe follows

PREPARATION

In a medium saucepan, melt the butter, take off heat add the wine, orange juice, zest, cinnamon, nutmeg and salt, stir well with a wooden spoon.
Heat a large pan with olive oil about an inch deep until just about smoking hot, 350°F-375°F.
Place the flour in a large mixing bowl and add the liquid mixture mix up quickly and vigorously until dough forms. On a lightly floured work surface knead dough briefly until soft and flexible. Shape into a ball and let rest for one hour.
On a lightly floured work surface roll the dough out very thin about ½-¼ inch rolling the dough to about the size of 20-inch square. Cut the dough into 4-inch squares, you will have 25 4-inch squares. Working from the corner of each square, roll up the square on the diagonal, creating a cylinder with a ½-inch hollow center, rub the corners together with a damp finger to get them to stick. Sprinkle with black sesame seeds and anise seeds before frying.
Working in batches, fry fritters turning as needed about 2-3 minutes until golden brown.

ORANGE MARMALADE

INGREDIENTS

2 oranges
1 tablespoon lemon zest
2 cups water
2 cups sugar
1 vanilla bean, split open
1 cinnamon stick
1 star anise
½ cup of honey
¼ cup heavy cream

PREPARATION

Slice the oranges (use a mandolin if needed) discard any seeds, cut the slices into little pieces and place a medium thick bottomed sauce pan, add the lemon zest, water and sugar and stir well, bring to a boil, add the vanilla bean, cinnamon stick and star anise, bring to a boil then reduce heat, reduce to low cook for about 1 hour on low or until all the fruit is broken apart. Discard the cinnamon stick, star anise and vanilla bean. Set aside to cool.
In a medium saucepan add 1 cup of the marmalade and ½ cup of honey, heat until just before boiling, take off heat add heavy cream and served drizzled over fritters.

Pestinos Y Mermalada De Naranja (Fritters with Orange Marmelade)

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)

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.

Sweet Corn Chowder With Roasted Poblano Peppers

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time : 20 minutes
Cook Time: 30 minutes
Wine Pair: White

INGREDIENTS

Olive oil
2 tablespoons butter
1 medium yellow onion, chopped small
1 shallot, chopped medium
1 small jalapeno, deseeded and chopped finely
1 large red bell peppers, chopped small
4 medium to large ears of fresh corn, kernels removed from cobs
2 medium yellow potatoes, cubed small
2 teaspoons salt
1 teaspoon white pepper
½ cup white wine (use wine that you choose for wine pairing)
1 cup water
2 medium poblano peppers, pre-roasted, skins removed and chopped small*
1 cup heavy whipping cream
1 teaspoon sugar
½ cup cilantro leaves

PREPARATION

In a large soup pot, heat butter and olive oil on medium heat. Add onions and shallots and sauté until translucent, or about 1 to 2 minutes. Add jalapenos and red bell peppers, for spicier version use the entire jalapeno for milder just use ¼ to ½, sauté another few minutes and add corn kernels and potatoes and salt and pepper. Sauté mixture for a few more minutes, add white wine and then add water. Turn burner to low and cook for about 20 minutes, stirring occasionally. Reduce heat to simmer and add roasted poblanos, heavy cream, sugar and cilantro, stir well and let simmer for another 5 minutes. Take off heat and let cool a bit, serve warm not hot.

*For roasted poblano peppers: On a baking sheet, place poblanos in the oven on broil and rotate a few times until the skins burn. Let cool and remove skins and seeds inside, chop.

Chicken Breast & Chard with Thyme, Garlic, White Wine & Lemon

October 13th, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

1-2 servings chicken breast, boneless, skinless, sliced
Juice of ½ lemon
2 garlic cloves, chopped fine
3 tablespoons white wine
1 cup chard, chopped
Several thyme sprigs

PREPARATION

Preheat oven to 400ËšF.
Place sliced chicken breast on prepared foil. Top with juice of ½ lemon, 2 chopped garlic cloves, white wine, chard and thyme.
Wrap and bake for about 20 minutes, or until chicken is cooked all the way through.

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.

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.

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