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.
Author: Nat Sterling
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
Ingredients: 12 baguette slices 4 oz mild, creamy Gorgonzola at room temperature 2 ripe Bartlett pears, halved, cored, and peeled Fresh ground pepper Instructions: 1. Preheat oven to 400F. 2. Place the baguette slices on a non-stick or ungreased baking sheet. Toast until lightly golden, about 10 minutes. Remove and set […]
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Cherry Sorbet
2 heaping cups pitted cherries 3⁄4 cup sugar (or honey to taste) 2 ⁄3 cup water While one person pits the cherries, another can combine sugar and water in a saucepan over low heat. Stir until the sugar has dissolved completely (syrup will be clear at this point) and allow the mixture to cool. When […]
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Sicilian Eggplant Caponata
Sicilian Eggplant Caponata 1 Eggplant, large Cooking Oil 2 medium Onions, chopped 2 Garlic Cloves, crushed 3 Celery Stalks, chopped 1 Can of Italian Plum Tomatoes 10 Green Olives, pitted and quartered 3 tablespoons of pine nuts 1/4 cup of capers, large 1/4 cup of wine vinegar 2 tablespoons of sugar Wash eggplant. […]
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Pork Chops Liegoise
INGREDIENTS: (Serves two) 2 thick pork chops, about 10-12 ounces (300-360g) each Salt Black pepper 1 or 2 cloves of garlic 1 tablespoon olive oil 2 ounces (60g) Gruyére cheese 1 teaspoon Dijon mustard PROCEDURE: 1. Season the pork chops with salt and freshly ground black pepper; peel and smash the garlic cloves. […]
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Orzo with Feta Cheese
Serves 6 as main course or 8 as side dish 8 C chicken broth ½ C olive oil 5 cloves garlic (thinly sliced) 4 C zucchini or yellow squash (diced or grated) ½ C white wine 1 lb orzo ¼ C lemon juice 3 T lemon zest 1-1/2 C feta […]
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Baked Eggs with Tomato and Pancetta
½ small onion, finely diced 1 two-inch sprig of rosemary 2 garlic cloves, minced 1 pinch red pepper flakes 1 quart whole peeled tomatoes 12 black olives, pitted and cut into halves 12 large eggs 6 quarter-inch slices pancetta 6 small gratin dishes What to do: 1. Turn oven to 375°. 2. Over medium heat, […]
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Narsai’s Coq Au Vin Beaujolais
2 cups Beaujolais 2 tablespoons chopped parsley 1/2 teaspoon pepper 2 bay leaves 1/2 teaspoon dried thyme 2 medium onions, coarsely chopped 3 or 4 garlic cloves, chopped one 3-pound chicken, disjointed 1/4 pound salt pork, cut into 1/4 x 1/4 x 1-inch strips 3 tablespoons flour 2 carrot, peeled and cut in 2-inch-long pieces […]
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Greek Chicken Roulades
12 pitted kalamata olives, divided 3 tbsp fresh bread crumbs 3 tbsp minced oil-packed sun-dried tomatoes 1 tbsp minced lemon zest 2 cloves garlic 1 tsp dried oregano 2 boneless, skinless chicken breast halves (6 oz each), trimmed of fat 2 tsp extra-virgin olive oil 1/4 cup diced onion 1/4 cup dry white wine 1 […]
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Creamy Orzo
1 1/2 cups low-sodium chicken broth 1/2 cup dry orzo pasta 2 tbsp minced oil-packed sun-dried tomatoes 2 tbsp crumbled feta cheese (1 oz) 1/8 tsp each, kosher salt and black pepper Bring broth to a boil in a small saucepan, stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until […]