Saute chopped Brussels sprouts with garlic in olive oil. Add shredded pecorino romano cheese.
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Author: Nat Sterling
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Sauce Tonnato
Saute 1 tsp minced garlic in 3 tsp olive oil for 10 seconds. Add 2 cups tomato sauce and stir to combine with the oil. Add 10 oz can of tuna packed in oil and mix to combine. Mix in 3 TBS lemon juice and season to taste with salt and pepper. Toss with hot […]
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Sabléed Asparagus
1-1/2 lbs fresh asparagus 1 cup fresh bread crumbs 4 TBS unsalted butter 1 finely minced shallot Freshly cracked black pepper Kosher salt Preheat oven to 400º; bring large pot water to boil. Melt 2 TBS of the butter and toss with the breadcrumbs. Add a pinch of salt and toast in a oven until […]
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Casa Madrona’s Asparagus Dressing
INGREDIENTS: 1/4 cup balsamic vinegar 1/8 cup extra-virgin olive oil 1/3 cup walnut oil 1 tablespoon tamari 1 tablespoon chopped shallots 1 teaspoon fresh lemon juice 1 teaspoon kosher salt Pinch freshly ground black pepper INSTRUCTIONS:Thoroughly mix all ingredients in a blender. Use a tablespoon or two on each serving of asparagus steamed al dente, […]
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Gnocchi with Wheat Beer Cream
1 lb.gnocchi 1 oz clarifiedbutter l teaspoon garlic, chopped 4 oz. heavy cream 1-2 oz wheat beer l teaspoon parsley, chopped l parsley sprig l ramekin of grated parmesan with demitasse spoon dash of nutmeg salt and pepper to tasteWhile gnocchi is cooking, saute butter. Add garlic and beer. Reduce by half. Add cream and […]
The asparagus is as good at room temperature as it is hot. Serve as a course on its own, or as an accompaniment for roast chicken. INGREDIENTS: 1 large bunch asparagus, tough ends snapped off 1 to 2 tablespoons extra virgin olive oil 4 garlic cloves, chopped Salt and pepper to taste 4 tablespoons freshly […]
INGREDIENTS: 3 tablespoons extra virgin olive oil 2 tablespoons white wine vinegar 1/4 teaspoon dried thyme, crumbled 1/4 cup drained, finely chopped sun dried t0matoes packed in oil Salt and pepper 1 cup French green lentils, picked over and rinsed 1/2 cup crumbled feta cheese (about 2 ounces) INSTRUCTIONS: In a large bowl, whisk together […]
INGREDIENTS: 2 pounds plum tomatoes, cored, peeled, sliced 1/2 pound fresh mozzarella cheese, sliced 1 large sweet red onion, thinly sliced Salt and black pepper Handful fresh basil leaves, torn Olive oil Wine vinegar INSTRUCTIONS: Overlap slices of tomato, mozzarella, and onion on a serving platter. Season lightly with salt and generously with pepper, then […]
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Smoked Trout Salad
Dressing 4 teaspoons white wine vinegar 3 teaspoons fresh lemon juice 2 tablespoons plain yogurt 4 teaspoons minced cilantro Salt and pepper to taste Dash cayenne pepper 1/2 cup olive oil Salad 1 head romaine lettuce 1/3 to 1/2 pound smoked trout, flaked into bite-sized pieces 1/2 pint dry-cured olives, pitted 1 cup canned chickpeas, […]
Using a food processor, finely chop 1 cup chopped, pitted, oil-cured black olives, 1 garlic clove and 2 anchovies. Mix with 1/4 to 1/3 cup virgin oil until a desired consistency is reached. Season to taste with pepper. Toss with hot pasta.
Char the skins of 1 red, 1 yellow and 1 green bell pepper over a high flame or under a broiler and cool in a closed paper bag. Rub the skin from each pepper with your fingers. Stem and seed the peppers, then dice. Saute the peppers in 3 tablespoons olive oil for 2 minutes. […]
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Scallops and Herbed Cheese
Saute 1 tablespoon finely chopped onion in 1 tablespoon peanut oil until soft. Add 1 cup white wine and l TBS lemon juice. Reduce by half. Add 3/4 pound bay scallops and poach until firm, about 1 minute. Remove from heat and stir in 4 ounces herbed cream cheese until smooth. Season to taste with […]
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Smoked Salmon, Caviar, and Cream
Saute 2 minced shallots in 4 tablespoons unsalted butter until barely softened. Add 1 cup white wine and reduce to 1/3 its volume. Add 1 tablespoon chopped fresh dill and 1 cup light cream. Reduce until lightly thickened. Add 4 ounces julienned smoked salmon and 2 TBS salmon caviar. Remove from the heat and season […]
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Green Parsley Sauce
Cook 2 minced shalotts and l minced garlic clove in 1/4 cup olive oil over low heat until soft. Add 1 cup chopped parsley and season to taste with salt and pepper. After tossing with hot pasta, toss again with 1/4 cup grated Parmesan.
2 cups cooked pasta shells, small size 1 cup seedless grapes, removed from the stems 1/4 cup green onions, sliced 1 / 2 p o u n d b l u e c h e e s e c r u m b l e d 1/4 cup toasted almonds 1/2 cup celery, sliced 1/2 […]
INGREDIENTS: 6 ounces thinly sliced smoked salmon, very coarsely chopped 1/4 cup + 2 tablespoons olive oil 2 large garlic cloves, finely chopped 1 generous tablespoon tiny capers, drained 1/4 cup coarsely chopped fresh dill Freshly ground black pepper 2 tablespoons freshly grated Parmesan cheese, + extra for serving 1/2 pound spaghetti or vermicelli 1/4 […]
3 oz sun dried tomatoes, soften and coarsely chopped 3 oz feta cheese, crumbled 1 bunch cilantro, coarsely chopped 2 TBS olive oil 3 oz angel hair pasta, cooked Toss all ingredients together. Serve warm or cold. Serves 4 as a side dish.
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Mustard and Horseradish Sauce
Dipping Sauce for Crab 2 TBS mayonnaise 1 tsp Dijon mustard 1/2 tsp prepared horseradish Lemon juice to taste
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Gambas al Ajillo
Peel 1 pound of shrimps and toss away the head. Heat 6 Tbsp of oil in a heavy pan and on low heat, saute 6 cloves of sliced garlic until golden brown. Flake in half a small dried hot red pepper and then zap the shrimps for a minute. Sprinkle on salt.
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Salame Salad
Salame Orange peel Black olives Fennel seeds Olive Oil Mix all ingredients together