Golden calendula and lavender bachelor’s button petals are part of this salad mix. Add shrimp and sizzled prosciutto to make a main dish for lunch or a light supper. 1/4 pound prosciutto, thinly sliced 2 tsp olive oil 3/4 pound (about 4 quart) salad mix, rinsed and crisped 1/2 pound tiny shrimp, cooked, shelled, rinsed […]
Author: Nat Sterling
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Mushroom Risotto
1 cup dried wild mushrooms 1 cup reserved liquid from dry mushrooms 4 cups chicken stock 1 Tbsp unsalted butter 1 Tbsp olive oil 1 cup diced onions 1 1/2 cups Carnaroli rice 1 cup roughly chopped Shiitake mushrooms 1/2 cup dry white wine 1/4 cup finely sliced basil leaves 1/2 cup grated Parmesan cheese […]
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Seared Radicchio with Warm Polenta
For the polenta: 4 cups whole milk 1 tsp salt 1/2 tsp coarse ground pepper 1 cup fine cornmeal 1 1/2 Tbsp butter 1 1/2 tsp extra virgin olive oil 1/4 cup grated Parmigiano-Regianno For the raddichio: 2 large heads raddichio, preferably Trevisano 1/4 cup extra virgin olive oil 1/4 tsp salt 1/4 tsp cracked […]
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Pasta Caprese
The dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil (the test kitchen prefers Columela Extra-Virgin). Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot […]
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Ligurian Risotto
5 cups low-sodium vegetable broth 1 Tbsp butter 2 Tbsp olive oil 1/2 cup finely chopped onion 1 garlic clove, peeled and minced 1 1/2 cups arborio rice 1/2 cup white wine 1/2 cup grated pecorino freshly ground white pepper 1/4 cup toasted pine nuts 1/2 cup fresh basil leaves Place broth in medium saucepan […]
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Fall Greens with French Vinaigrette
A simple vinaigrette is made solely of oil, vinegar and a little seasoning. The addition of Dijon mustard is standard in many classic French vinaigrette recipes. Chopped fresh herbs, ground spices, and minced garlic or shallots can be blended in as well, but if you are using good quality oil, vinegar and mustard, you may […]
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Rouge Et Noir Salad
1 cup whole pitted California ripe olives 2 cups cherry tomatoes, halved 1/2 lb. small fresh mushrooms, sliced 1/2 cup vegetable or olive oil 1/4 cup vinegar 3 Tbsp chopped fresh basil 2 Tbsp grated Parmesan cheese 1 tsp minced garlic 2 bunches watercress or assorted torn lettuces Combine olives, tomatoes and mushrooms in bowl. […]
One of the appealing things about this antipasto is its complete lack of oil. 1 can cooked white (cannellini) beans, drained and rinsed (about 1 1/2 cups cooked beans) 3 fat garlic cloves, chopped 2 roasted and peeled red bell peppers, cut into fat strips handful of fresh basil leaves, coarsely chopped juice of 1/2 […]
1/2 cup olive oil 2 1/2 cups peeled and diced Spanish onion 1 cup red wine 2 15-ounce packages fresh potato gnocchi 1 Tbsp finely chopped fresh thyme 1 cup grated Asiago cheese* kosher salt and freshly ground black pepper to taste In a large skillet over medium heat, heat the oil. Add the onion […]
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Buttered Noodles with Herbs
Because the herbs won’t be cooked, be sure to chop them finely. 1/2 pound farfalle pasta 5 Tbsp sweet butter, sliced 1 Tbsp finely chopped fresh rosemary, or a mix of rosemary and other herbs, such as basil, thyme, parsley, chives or marjoram salt and pepper Heat a large pot of salted water for the […]
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Tortellini Salad Toss
1 lb. cheese tortellini 1/2 cup California Sun Dry Tomatoes, julienne cut or halves cut into strips 1/2 cup feta cheese, cubed 1/2 cup black olives, halved 1/2 cup yellow pepper, cubed 1/4 cup basil, chopped salt and pepper to taste Cook and drain tortellini according to directions on package. Toss all ingredients together in […]
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Airplane Salad
1 head bibb lettuce, leaves torn into several pieces 1 can (16 ounces) white beans, drained and rinsed 2 cups cherry tomatoes, halved 1/2 cup (4 ounces) smoked mackerel or smoked trout, pulled into small lumps 1 Tbsp aged sherry vinegar 1 tsp Dijon mustard sea salt freshly ground black pepper 1/4 cup excellent olive […]
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Fran Gage’s Clam Spaghetti
1 pound dry Italian linguine or spaghetti 4 garlic cloves, peeled, thinly sliced 1/2 cup olive oil 2 cans whole baby clams, drained, juice reserved shot dry white vermouth 1 tsp dried tarragon leaves (or 1 Tbsp fresh) pinch of red chili pepper flakes chopped fresh Italian parsley, scallions, or both black pepper Heat a […]
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Rosemary-Bleu Cheese Potatoes
3 pounds red potatoes, cubed 4 Tbsp bleu cheese 2 tsp minced fresh rosemary 3 to 4 Tbsp olive oil 4 Tbsp minced fresh parsley dashes of salt, pepper and Hungarian paprika or cayenne Cook the potatoes 10 minutes in a pot of rapidly boiling water. Drain. Toss potatoes with with olive oil, rosemary, parsley […]
These zippy black bean cakes make an elegant cocktail nosh or light entree, when paired with a salad. Simple to make, the savory cakes take advantage of canned black beans and good quality packaged salsa. 3 cups drained, canned black beans 3 large eggs, beaten 1/4 cup whole-wheat flour salt and cayenne pepper to taste 4 […]
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Vegetable Shrimp and Pasta
1/4 cup Mazola corn oil 1 lb medium shrimp, shelled, deveined 2 cloves garlic, minced 1 cup water 1 cup dry white wine 1 pkg KNORR Vegetable Soup and Recipe Mix 1/4 tsp crushed dried red pepper 8 oz linguine, cooked, drained In a large skillet, heat corn oil over medium-high heat. Add shrimp and […]
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Asparagus with Mustard Vinaigrette
1 1/2 pounds large or medium asparagus 4 large eggs 1 small shallot, finely diced 2 Tbsp red wine vinegar salt and pepper 2 Tbsp Dijon mustard 1/4 cup extra virgin olive oil 1 Tbsp finely cut chives Snap off and discard the tough bottoms of each asparagus spear. If using large, thick asparagus, peel […]
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Tomato and Tapenade Salad
1/2 cup pitted black olives, preferably oil-cured or kalamatas 3 Tbsp capers, with a bit of their liquid 4 anchovy fillets, with some of their oil 1 clove garlic, lightly smashed about 1/4 cup extra-virgin olive oil 2 pound tomatoes salt and freshly ground black pepper 1 cup basil leaves, torn To make tapenade, put […]
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Spicy Spirals with Mushroom Sauce
2 Tbsp olive oil 1 onion, chopped 3/4 pound mushrooms, sliced 1/2 cup dry white wine 1/2 cup whipping cream salt and pepper 1/2 lb. Antoine’s Spicy Spirals 2 Tbsp chopped fresh Italian parsley grated Parmesan cheese Heat oil in a large heavy skillet over medium-high heat. Add onion and saute until softened, about 7 […]
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Crostini with Olive Tapenade
Both the crostini and tapenade may be prepared 24 hours in advance. Adapted from a recipe from Rey Hernandez, executive chef with Bon Appetit at Pacific Bell Park. 1 country-style baguette olive oil or garlic and shallot-infused olive oil Tapenade: 7 ounces pitted and finely chopped kalamata olives (approximately 11 ounces unpitted) 7 ounces […]