asparagus spears tarragon leaves, minced mayonnaise lemon juice freshly ground pepper Steam asparagus spears until tender, then run them under cold water and set aside. Stir together minced tarragon leaves, mayonnaise, a little lemon juice and freshly ground pepper. Serve the asparagus with a spoonful or two of the tarragon mayonnaise alongside.
asparagus spears prosciutto chives Steam asparagus until tender, then wrap 2 or 3 spears in a thin slice of prosciutto to make a little bundle. Tie it with chives.
A composed salad is a combination of ingredients arranged separately on individual plates. A classic Nicoise salad offers striking color and the flavor of the sea by combining tuna in olive oil with summer vegetables. flaked tuna in olive oil ripe tomatoes, cut into wedges green beans, blanched red potatoes, steamed 2 Tbsp white wine […]
4 navel oranges 1 small red onion 1 tsp minced fresh rosemary or 1/2 tsp dried salt and freshly ground black pepper to taste 2 Tbsp extra-virgin olive oil fresh rosemary sprigs, optional Peel the oranges, and section them as you would a grape fruit, or slice them thinly. Peel the onion, and slice thinly. […]
A simple lemony dish from Arturo Lengo’s “Cucina Napoletana”. Serve warm in midwinter when the lemon juice combines with the soothing fresh hot cooked pasta for a bright hit of sunshine. Such a basic dish can be embellished with grated Pecorino, ricotta salata, dried Jack or Parmesan cheese, and/or dollops of ricotta. If cheese is […]
2 pounds Russets or small re potatoes 1 cup diced red onions about 1/2 cup extra-virgin olive oil or lemon infused olive oil 2 Tbsp white wine vinegar salt and pepper 2 bunches fresh arugula, leaves removed and chopped if large Boil potatoes until tender. Peel if desired and cut into bite-sized chunks while still […]
6 ounces dried vermicelli 1 pound asparagus, tough ends trimmed 2 tsp salad oil 1 clove garlic, minced or pressed 1 tsp minced fresh ginger 1/2 cup diagonally sliced green onions 2 Tbsp soy sauce 1/8 tsp crushed dried red hot chilies In a 4 to 5 quart pan, bring 3 quarts of water to […]
A cool, fresh “salad” of marinated fennel and tomato makes an inviting sauce for pasta in warm weather. 1 pound fennel bulb (weight after removing stalks), quartered and cored 1 pound tomatoes, peeled, seeded and chopped 6 Tbsp extra virgin olive oil 4 garlic cloves, minced salt to taste hot red pepper flakes to taste […]
The unabashedly strong flavors of this salad match well with the fragrant taste of the sage pork chops. 2 1/2 cups packed young to medium arugula leaves 2 1/2 cups packed spinach leaves, stems removed 1/2 cup cold-press olive oil 3 ounces Stilton cheese, cut in 1-inch pieces 5 Tbsp red wine vinegar 1/2 tsp […]
3 navel oranges 1 Tbsp wine vinegar 1/4 tsp salt freshly ground pepper 4 tbsp olive oil 2 quarts baby spinach leaves, lightly packed 2 Tbsp pine nuts, lightly toasted in a dry skillet Peel the oranges and cut off all the white pith. Slice between the membranes to release the sections. Place the vinegar […]
One of the best ways to keep an abundant basil harvest. Can be frozen for later use, too! 3 cups loosely packed, fresh basil leaves, washed and drained 1/2 cup chopped fresh parsley 3 large cloves of garlic (more if you love it!) 1/2 cup pine nuts (or pecan meats) 1 cup freshly grated Parmesan […]
This gratin, featuring summer’s burst of new-crop Brentwood. You can adjust this to your own taste meat. This should go especially well with chicken. 1/3 cup extra virgin olive oil + more for greasing the baking dish 5 to 6 cups 1-inch cubed French baguette with crust 4 cups (about 1 1/2 pounds) ripe small […]
1/2 ounce dried wild mushrooms 1/2 cup boiling water 2 minced shallots 2 Tbsp butter 1/4 pound diced mushrooms 1/8 cup brandy 1 cup heavy cream hot pasta Soak wild mushrooms in boiling water until the mushrooms are soft. Remove the mushrooms and chop coarsely. Strain the soaking liquid through damp cheesecloth to remove sand […]
An old favorite that is perfect to served with barbecued meals on a hot day. 6 tomatoes, cut in thick wedges 1 large, sweet green (or red or yellow) pepper, sliced in rings 1 large onion, sliced in thin rings 1 cucumber, scored and sliced thin 1 Tbsp chopped parsley Dressing: 1/2 cup vinegar […]
1/4 cup extra-virgin olive oil 1 Tbsp lemon juice 1/4 tsp curry powder 1/4 tsp salt or to taste 1 Tbsp chopped fresh parsley leaves 2 large ripe tomatoes, each cut into 8 wedges 2 ripe peaches, pitted and each cut into 8 wedges Whisk together the oil, lemon juice, curry powder, salt and parsley […]
This is another of Stella’s specialties. If you are having a typical fiesta with lots of salsas, bean dips and chips, these mango slices will be a welcome relief to the palate. Strangely enough, a sprinkle of red chile brings out the sweetness of fresh fruit. 3 perfectly ripe but firm mangoes juice of 2 […]
This salad is a celebration of the exhilarating taste sensations that can be achieved with a few simple ingredients. The trick, of course, is to use only the highest quality ingredients. Choose an extra-virgin, first cold-press olive oil and green French lentils. 1 1/2 cup green French lentils 5 cups water 1 bay leaf salt […]
This is a sprightly accompaniment to roast grilled meat or poultry; or it can be added to mixed greens and shrimp for a main-dish salad. 1 cup coarsely chopped cilantro 2 cucumbers, peeled and thinly sliced (about 2 cups) 3 small dried red chiles (such as arbol) stemmed, seeded 1/2 tsp salt 2 Tbsp light […]
4 pounds asparagus mustard vinaigrette (recipe follows) Snap off and discard tough ends of asparagus. In a 6 to 8-quart pan, bring about 3 quarts of water to a boil over high-heat. Add asparagus and cook, uncovered, until just tender when pierced, 3 to 5 minutes. Drain and immediately immerse in ice water. When cool, […]
To add a smoky flavor, grill the mushrooms lightly after baking. Use in sandwiches, over polenta or serve as a side dish. 1/2 cup olive oil 4 garlic cloves, minced 3 Tbsp balsamic vinegar chopped leaves from 1 bunch fresh thyme salt and freshly ground black pepper 8 large portobello mushrooms, stemmed Preheat oven to […]