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.

Garden Baked Beans

July 22nd, 2011 § 0 comments § permalink

058

Serves 12

Ingredients

2 pounds dry beans or 3 pounds fresh (cranberry, navy, yellow, eye, heirlooms in general are best)
2 sprigs fresh thyme
Olive oil
3 cloves fresh garlic
1 medium yellow onion, chopped
1 red onion, chopped
1 green onion, chopped
2 teaspoons salt
½ cup molasses
1 cup dark amber beer
¼ cup maple syrup
½ cup spicy yellow mustard
1 cup fresh tomatoes, chopped
½ cup fresh chives, chopped fine
½ cup fresh parsley, chopped fine

Directions

If using dry beans, clean and soak the beans overnight submerged in water. For fresh beans or after dry beans have soaked, place the beans in fresh water with the sprig of thyme in a large pan and cook until tender for about 30 minutes. Set aside.

In a large dutch oven pot or heavy bottom pot, with a little olive oil sauté the garlic and yellow, red, and green onions until a little translucent, season with some salt. Strain the beans in a large mixing bowl, reserving the liquid, and mix together with the molasses, amber beer, maple syrup, mustard and tomatoes until well combined. Pour the bean mixture over the onions and mix together well. Pour about 2 cups of the water into the pan; the water should cover the beans by a few inches.

Preheat the oven to about 375 degrees F. Place the pot covered in the oven and bake for about 4-5 hours, making sure to place more water in the pot as it evaporates, mixing as you do this as well. The mixture will start to get thicker and darker. When the beans are very tender for the last hour uncover the beans and turn the heat up to 425 degrees F, stirring every 15 minutes. Taste the mixture at this stage making sure it’s sweet and spicy enough to your taste, then add the fresh herbs and mix well. The final product should be dark, the beans super tender and the juice thick!

Panamanian Sancocho

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ cup fresh cilantro, chopped fine
¼ cup fresh oregano, chopped fine
1 tablespoon ground cumin
1 cup zucchini or pumpkin, chopped, medium
1 large plantains, sliced in 1 inch sliced
Juice and zest of 2 limes
1 tablespoon hot sauce
4 cups chicken stock, or water
1 -2 ears of fresh corn on the cob, sliced in 2-inch sections
Cotija cheese

Directions

Season all the chicken parts with salt and pepper. In a large soup pan heat oil to a high heat. Brown chicken and remove from pan. Sauté garlic, onions and jalapeno until semi translucent or about 3 minutes. Add the yucca, red pepper and carrot and sauté for another 3-4 minutes. Next add the tomatoes, the fresh herbs and the cumin and mix well. Add the squash, the plaintains, the lime juice and zest, the hot sauce and the chicken stock or water and add chicken. Mix well and bring to a boil. Once at a boil turn to low and simmer for about 15-20 minutes. Add the corn pieces and simmer for another 10 minutes. Serve garnishes with cotija cheese. Serve over Arroz con Coco.

Carimanolas with Panamanian Salsa Chombo

May 27th, 2011 § 0 comments § permalink

Makes 24

Ingredients

5 cups yucca, boiled and mashed
Vegetable oil
1 tablespoon salt, plus more
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 jalapeno pepper, deseeded and chopped fine
1 green bell pepper, deseeded and chopped fine
1 pound lean ground beef
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
2 tablespoons tomato paste (or 1 plum tomato chopped fine)
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1-3 tablespoons hot sauce of choice

Directions

Mix the salt with the yucca and set aside. In a large sauté pan heat a small amount of vegetable oil (about 3-4 tablespoons) on high heat. Add the garlic onions , jalapeño pepper and green pepper and sauté for a few minutes, or until onions are semi translucent. Add the ground beef and continue to sauté until ground beef is fully browned or about 3-4 more minutes. Add fresh herbs. Add the tomatoes or tomato paste and all the spices and hot sauce and cook for an additional 3-4 minutes or until all liquid is cooked out of the beef mixture. Cool beef mixture. Form yucca mash into about 3 inch long circular shapes in the palm of your hand. Place a tablespoon of the beef minute in the middle and form the yucca mash around the beef mixture in the shape of an oval. Make sure there is a tight seal and all beef is in the inside of the yucca mash. Set aside. After all yucca mash patties are made, heat about 2 cups of vegetable oil in a large sauté pan until hot, Place yucca patties in the hot frying pan and fry on each side about 3 minutes each or until golden brown. When browned place on paper towels to drain off excess oil. Serve with Panamanian Salsa Chombo.

Panamanian Salsa Chombo

Makes approximately 2 ½ cups

Ingredients

4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt

Directions

Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.

Recipe courtesy of Jacques Gautier, Palo Santo

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.

Mango-Sage BBQ Pulled Pork Sandwiches

January 14th, 2011 § 0 comments § permalink

Makes 15-20 Party Size Sandwiches

INGREDIENTS

For the dry rub

1 teaspoon dried chipotle flakes
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon lime zest, grated finely
2 tablespoons coarse salt

For the mango bbq pork

4-5 pounds pork butt, cut into a few large pieces
½ cup mango purée
2 cloves garlic
1 medium yellow onion, chopped
½ cup apple cider vinegar
½ cup tomato sauce
2 tablespoons light brown sugar
¼ cup fresh sage leaves, chopped
1 tablespoon cumin
1 tablespoon salt
1 teaspoon cumin seeds, toasted
Vegetable oil

DIRECTIONS

In a small mixing bowl, mix all of the spices. Rub mixture all over pork butt pieces, and set aside. In the meantime, mix all remaining ingredients in a blender until smooth. These blended ingredients will function as your BBQ sauce.

In a hot and lightly greased cast iron pan over high heat, sear the pork butt pieces on each side until a brown sear is present. Place pork butt pieces and BBQ sauce in a crock pot on low, about 3 to 4 hours. Pull meat apart, and mix with sauce. Serve on party size buns.

Butternut Squash Ravioli with Brown Butter Sage Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked
1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 tablespoon sage, chopped fine
½ yellow onion, cut in half
Kosher salt
Pepper

For brown butter sage sauce

4 tablespoons unsalted butter, sliced
6 sage leaves, sliced
3 ounces goat cheese

DIRECTIONS

Preheat oven to 350°F.

For raviolis

To prepare squash, peel and cut in half at the bulbous part. Cut top part in cubes and cut bottom part in half, remove seeds and then slice. In a bowl, combine squash, olive oil, garlic, sage and onion. Season with salt and pepper and place on a baking sheet. Roast in oven until tender. Let cool for a few minutes. Reserve sliced squash (for plating), but puree everything else in a blender or food processor until smooth for your ravioli filling.

Using fresh pasta sheets cut into about 2 square inches, add 1 teaspoon of filling. Cover with another 2 inch pasta square. And using wet fingers, seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating. Strain and set aside.

For brown butter

In the meantime, heat a thick-bottomed skillet on medium heat, whisking frequently. Continue to cook the butter until melted. At this point, add the sage leaves. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
To plate, lay reserved roasted and sliced butternut squash on plate and then a few raviolis topped with brown butter sage sauce and ½ ounce of crumbled goat cheese. Serve immediately.

© Recipe Property of Rafi Hasid

Whole Wheat Rigatoni and Vegetables in a Ginger, Soy and Honey Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound whole wheat pasta dough, cooked

For sauce

Olive oil
1 yellow onion, chopped
6 cloves garlic, chopped fine
2″ piece of ginger, peeled and julienned
1 red pepper, cored and chopped
1 bunch collard greens, leaves and stems (reserved), chopped
½ pound brown mushrooms, sliced
1½ tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt
Pepper

DIRECTIONS

In a large sauté pan, over medium heat, add olive oil. Sauté onions and cook until translucent, 5 minutes. Add garlic and ginger and cook, stirring constantly, 2 minutes more. Add red pepper, collard green stems, brown mushrooms and cook, 7 minutes until tender. Add balsamic vinegar, Dijon mustard and honey and season with salt and pepper. Add collard green leaves and cooked pasta and warm through. Serve immediately.

© Recipe Property of Rafi Hasid

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

Mushroom Herb Filling

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons yellow onion, chopped superfine
1 clove garlic, chopped superfine
1 cup brown mushrooms, chopped fine
¼ cup red pepper, chopped fine
Salt
Pepper
1 tablespoon each of fresh chives, parsley and thyme, chopped fine
¼ cup parmesan cheese, grated
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

DIRECTIONS

In a medium sized sauté pan, add butter and olive oil. Sauté onion until translucent, about 5 minutes.
Add garlic, mushrooms, red pepper and cook, stirring occasionally, 7 to 10 minutes. Season with salt and pepper, remove from heat and add fresh herbs and parmesan cheese. Let cool before using to fill pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center.
Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Kale & Apple Sausage Pot Pie with Apple Parmesan Whole-Wheat Phyllo “Beggars Purses”

November 22nd, 2010 § 0 comments § permalink

Makes 1 Casserole Size Pie

Here is a great seasonal family meal, filled with nutrition and fit for a fancy potluch. Don’t be frightened by the beggar’s purses either – they’re a cinch.

INGREDIENTS

For the Pies

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 pound or about 3-4 links of turkey or chicken apple sausage
2 medium tart apples, cored and chopped
3 cups purple kale, chopped coarsley
1 teaspoon freshly ground nutmeg
1 cup fresh apple cider
1 cup chicken broth
Salt/pepper

For the Beggar’s Purses

8 sheets phyllo dough
1 stick butter, melted
½ cup parmesan cheese
1 tart apple, peeled cored, and chopped fine
8 fresh chives, blanched

PREPARATION

In a large sauté pan, over medium high heat, add oil. Sauté onions, stirring occasionally, until translucent, 7 minutes. Add sausage, apples, and kale, cook until sausage is cooked through and greens are wilted. Add apple cider, chicken broth and season with salt and pepper. Reduce heat to medium and simmer until sauce is reduced by half. Set aside.

Cut each phyllo sheet in half to equal 16 squares in total. Make sure to cover phyllo that you’re not using with a damp cloth or paper towel.

On a flat surface, place one phyllo sheet, and brush entire surface (especially the edges) with melted butter. Place a second sheet on top in the opposite direction, creating an “X” pattern. Brush with butter again; repeat with 2 more sheets – which will equal 4 sheets in total.

In the center of the top sheet, place 1 tablespoon of apples on top, and sprinkle with parmesan cheese. Pull all the sides of the phyllo up towards the center to make a purse. Tie the top with a blanched chive. Brush outside with more melted butter. Continue until 8 purses are assembled.

Place purses on top of casserole, and bake.

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.

Moroccan Chicken Curry Pot Pies with Puff Pastry

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

Exotic Middle Eastern spices give these individual chicken pot pies, a sultry edge, while filling your kitchen with intoxicating scents!

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
1 pound boneless skinless chicken breasts, cubed into 1 inch pieces
Salt/white pepper
2 medium tart apples, cored and chopped
½ cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon ground ginger
1 tablespoon all purpose flour
1 cup chicken broth
Butter
1 package frozen puff pastry

PREPARATION

Pre-heat oven to 400°F.

Heat the oil in a large sauté pan on medium high heat, cook garlic and onions until slightly cooked or translucent, about 3 to 4 minutes. Add chicken, and sauté until cooked through. Season with salt and white pepper. Add the apples, raisins, and spices, and sauté, stirring well mixing in all the spices. Add the flour, and mix thoroughly making sure the flour dissolves into the mixture. Finally, add the chicken broth, mix well and turn butner to low and allow to simmer, 15 to 20 minutes. Take off burner, set aside and allow to cool slightly.
Lightly greased ramekins (8-10 ounce size) with butter. Pour the chicken mixture into the ramekin until ¾ full. Cover with a square of puff pastry just larger than the ramekin, pushing down slightly so it adheres to the ramekin. Cut some slits into the top of the puff pastry and sprinkle with a little cinnamon in top.
Place all ramekins on a baking sheet and place in oven and bake for about 20 to 25 minutes or until golden brown. Serve warm.

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.

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.

Pumpkin Sage Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1¾ cups chicken broth
1¾ cups water
1 medium yellow onion, chopped
1 tablespoon olive oil
¼ cup fresh sage leaves, chopped
1 tablespoon sugar
2 cups fresh pumpkin, peeled and seeded, cut into ¼-inch cubes
¾ cup Arborio rice
½ cup Parmesan Reggiano, grated
1 tablespoon unsalted butter
Freshly grated nutmeg
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth and water until warm and simmer while making risotto. In a separate large saucepot, sauté onion in oil until translucent, 5 to 7 minutes. Add sage, sugar and pumpkin. Then add rice, cook stirring constantly, 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 cooked through and tender, about 20 to 25 minutes. Remove from heat, and finish with cheese, butter, grated nutmeg and season with salt and pepper. Serve immediately.

Butternut Squash Cannelloni

November 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 fresh sage leaves, chopped fine
½ cup hazelnuts, toasted
1 teaspoon fresh nutmeg
1 teaspoon cinnamon
2 cups butternut squash, prebaked to soften
½ cup parmesan cheese (more for topping)
12 premade pasta sheets

INGREDIENTS FOR SAGE BROWN BUTTER SAUCE WITH CHOPPED HAZELNUTS

½ cup butter
¼ cup sage leaves, chopped
¼ cup toasted hazelnuts

PREPARATION

Preheat oven to 350°F.
Use 1 tablespoon of butter to grease the casserole dish and set aside. In a medium size sauté pan over medium heat, add 1 tablespoon butter and olive oil and cook onion until tanslucent, 5 to 7 minutes. Add garlic and cook for 1 more minute. Remove from heat.
In a medium-size bowl, add onions and garlic and rest of ingredients up until pasta sheets. On a cutting board, place a pasta sheet and spoon a line of filling down the middle, roll and place seam side down in casserole. Continue until finished with all sheets.
In a small saucepan over medium heat, add butter and cook until brown and butter solids have sank to the bottom. Add sage leaves and hazelnuts and remove from heat. Pour sauce over cannelloni and sprinkle with cheese. Bake for 20 minutes or until warm. Serve immediately.

Butternut Squash Cannelloni

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)

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

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.

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.

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!

Pork Loin And Potatoes With Rosemary, Leeks & Cream

October 13th, 2010 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings pork loin, sliced
¼ medium yellow onion, chopped fine
1 Yukon potato, chopped
1 leek, chopped
3 tablespoons cream
Several sprigs rosemary

PREPARATION

Preheat oven to 400ËšF.
Place sliced pork loin on prepared foil. Top with onion, potato, leek, cream, and top with several sprigs of rosemary.
Wrap and bake for about 25 minutes, or until pork is cooked all the way through.

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

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.

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