In this recipe, soy sauce instead of salt, seasons the pasta cooking water, which brings the list of ingredients to seven. The extra ingredient is well worth the extra flavor it brings to the pasta. 2 Tbsp Chinese fermented black beans 10 to 12-ounce package Chinese fresh, very thin noodles soy sauce 2 Tbsp peanut […]
Author: Nat Sterling
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Spaghetti Intergrali Alla Zingara
1 pound whole-wheat spaghetti, preferably imported 25 green olives (stuffed with pimientos, or pitted Greek olives 3 garlic cloves, chopped 4 tomatoes, peeled, seeded, diced (or 2/3 cup canned, drained) 1/4 to 1/3 cup olive oil 3 to 4 ounces fresh creamy goat cheese (i.e. Montrachet or Lezay) 1/2 cup fresh basil leaves, torn or […]
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Frijoles con Mostaza
If you cannot find very young greens, use young tender spinach instead. 2 pounds tender wild mustard (mostaza) or baby spinach 1/4 cup water 2 Tbsp olive oil 1/2 cup chopped onion 3 garlic cloves, minced 2 tsp crushed red chile flakes or ground red chile to taste 1 tsp salt 4 cups cooked pinto […]
Here, simple ingredients are given simple preparations – but the flavor of the dish is remarkable. 2 1/2 cup shredded cabbage 4 Tbsp extra virgin olive oil 3 Tbsp red wine vinegar 1 Tbsp Dijon mustard 1/2 tsp salt 5 very thin slices prosciutto (about 2 ounces) 1/2 tsp freshly ground black pepper Combine the […]
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Marinated Feta and Artichoke Hearts
12-oz jar marinated artichoke hearts 1/4 pound crumbled Feta cheese hot pasta 1/4 cup chopped parsley 2 Tbsp freshly grated Parmesan salt and pepper to taste Mix marinated artichoke hearts with crumb led feta cheese. Set aside for at least an hour. Toss with hot pasta, chopped parsley, grated Parmesan and salt and pepper to […]
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Peppers and Olives in Olive Oil
Proceed as described in Roast peppers and Walnuts, adding 1/2 cup chopped, pitted, oil-cured black olives with the peppers and omitting the walnuts.
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Roast Peppers and Walnuts
2 large prepared roasted peppers 1/4 cup virgin olive oil 1 minced garlic clove salt and pepper 1 pound hot pasta 1/4 cup walnut pieces 2 Tbsp freshly grated Parmesan Remove the stems and seeds from 2 prepared roasted peppers. Dice the peppers and combine with olive oil and garlic clove; season to taste with […]
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Artichoke and Mushrooms
1 minced garlic clove 1 tsp olive oil 8 sliced mushrooms 12-ounce jar of marinated artichoke hearts, coarsely chopped 2 Tbsp chopped fresh parsley salt and pepper hot pasta Cook garlic clove in olive oil over low heat until soft. Add mushrooms and cook until slightly softened. Add chopped artichoke hearts and chopped fresh parsley. […]
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Three Mushroom Sauce
1/4 cup minced onion 1 tsp minced garlic 2 Tbsp butter 3/4 cup diced white mushrooms 3/4 cup diced shiitake mushrooms 3/4 cup diced wild mushrooms 1/4 cup white wine 1 cup chopped peeled and seeded plum tomatoes salt and pepper hot pasta freshly grated Parmesan cheese Saute onion and garlic in butter until soft. […]
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Fuyu Persimmon Salad
1 shallot, finely diced salt and pepper 2 Tbsp lemon juice 1 Tbsp sherry vinegar 4 Tbsp extra virgin olive oil 3 Fuyu persimmons 1/2 cup thinly sliced tender celery stalks and leaves 1 head radicchio, leaves torn into 2-inch wide ribbons chunk of Parmesan for shaving Make the vinaigrette: put diced shallot in a […]
Like most food-entrenched people, I appreciate simple meals from the grill as much as I do a complex creation with a rich sauce. Besides, a simple dish can be all that much sooner enjoyed. The Dressing: 1 shallot, minced 1/2 tsp salt 2 tsp Dijon mustard 3 Tbsp white or red wine vinegar 1/3 cup […]
Walnuts are particularly evocative of autumn and are very nice paired with crisp, leafy greens, tangy-fresh goat cheese and sweet, crisp persimmons. 1/4 cup walnut pieces or halves 3 Tbsp sugar bunch young arugula leaves handful baby spinach leaves handful spring salad mix 2 shallots, chopped 3 Tbsp walnut oil, or to taste (or use […]
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Greek Rice Pilaf with Artichokes
2 Tbsp olive oil 1 yellow onion, finely chopped 1 (10-ounce) package frozen artichoke hearts, thawed 1/4 cup minced fresh dill, or 2 tsp dried dill weed 1 cup long-grain white rice 2 cups chicken stock, boiling 4 Tbsp butter, melted and lightly browned, for sauce salt and freshly ground black pepper lemon wedges Heat […]
1 pound pasta of any type 1 bunch watercress leaves, finely chopped 1 clove garlic, finely chopped 1 ear fresh corn, kernels removed 1 large tomato, diced 5 ounces fresh, soft goat cheese 1 tsp coarsely ground black pepper Bring a large pot of lightly salted water to the boil. Add pasta and stir a […]
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Herbed Couscous
1 tsp vegetable stock granules or 1 tsp crumbled vegetable bouillon cube 1 1/2 cups couscous 1/2 cup finely chopped parsley 1/2 cup finely sliced scallions 2 Tbsp olive oil salt In a small pan, combine 1 1/2 cups water and vegetable stock granules. Bring to a simmer , then remove from heat, and stir to dissolve […]
grilled red peppers Mediterranean style black olives 6 quarts water 1 1/2 tsp salt 1/2 pound penne 2 Tbsp freshly squeezed lemon juice 2 Tbsp extra virgin olive oil 1/2 tsp freshly ground black pepper 2 tsp vinegar-packed capers cilantro Put the water in a pasta cooker or other large pan and bring to a […]
Vegetables – fresh, cooked, or halfway in between – come to life with olive oil. Peggy Knickerbocker, a San Francisco writer and olive lover, likes this salad. 1/3 cup extra-virgin olive oil 6 – 8 slices pancetta, or bacon, cut into bite-sized pieces 1 medium red onion, finely chopped 4 cloves garlic, minced 1 small […]
3 red bell peppers For the stuffing: 1 1/2 tsp extra-virgin olive oil 1 1/2 Tbsp balsamic vinegar 1 clove garlic, minced salt and freshly ground pepper to taste 1/4 lb. cherry tomatoes, stemmed and halved 1 cup mozzarella cheese, cubed 1/2 cup loosely packed fresh basil leaves, cut into thin strips Cut the peppers […]
1/4 cup olive oil 1/2 lb. Italian sausage, crumbled 2 large cloves garlic, minced 1 onion, halved and sliced 1 each red, yellow, and green bell pepper, thinly sliced salt 1/4 cup chopped sun-dried tomatoes 2 Tbsp chopped fresh basil, optional 1 lb. linguine 1/2 cup grated parmesan cheese Add sausage to 2 TBS heated […]
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Tomato and Tapenade Summer Tarts
1 sheet frozen puff pastry, thawed flour for dusting work area 4 ounces (8 Tbsp) creamy goat cheese without a rind 1/4 cup good quality tapenade 2 small (1/2 pound total) ripe tomatoes, sliced paper thin olive oil for drizzling over the tarts kosher salt and freshly ground black pepper, to taste 1/4 cup julienned […]