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. […]
1 1/2 lb russet potatoes, peeled, cut into 1-inch cubes 1/4 cup vegetable oil 1 tsp. dried thyme salt and black pepper to taste Boil potatoes in salted water for 5 minutes, drain well. Heat oil in a large nonstick skillet over medium-high. Add parboiled potatoes and saute 5 minutes without stirring. Stir and cook […]
Be sure to serve this wilted salad as soon as you have dressed it, before the spinach wilts completely and while the dressing is just seeping into the potatoes. 1 1/2 pounds all-purpose potatoes, peeled and cut into 1-inch chunks 1 tablespoon olive oil 1 ounce Canadian bacon, minced 11 cups (loosely packed) shredded stemmed […]
Wash chard and remove the central stock. Cut the leafs into pieces. Wash in colander and let drain. Chop sage into small pieces (about a good sized handful) Dice a shallot into small pieces. Use about half the amount of shallot as sage. Use a wok with a generous amount of olive oil […]
Wash asparagus and break off bottoms. Use thick spears 1/2 -1 inch diameter Bring pot of heavily salted water to a boil and medium high heat Add asparagus When water returns to boil, check asparagus with fork for doneness. It should be nearly cooked when boil returns. If fork goes through with some resistance, remove […]
1 tbsp olive oil 1/2 yellow onion, finely chopped 4-inch piece celery stalk, finely chopped 4-inch piece carrot, peeled and finely chopped 3 cloves garlic, minced 1 tsp mustard seeds 1 tsp fennel seeds 2 cups vegetable stock, chicken stock or broth 1/2 cup water 1 cup French green lentils, picked over, rinsed, then drained […]
1 Tbsp minced onion 1 Tbsp olive oil 1/8 pound julienne prosciutto 1/2 cup defrosted frozen peas 2 tsp chopped fresh rosemary 2 Tbsp creme fraiche or light cream Saute onion in oil for 1 minute. Add prosciutto, frozen peas and chopped rosemary. Saute 1 minute. Deglaze pan with creme fraiche or light cream. Stir […]
6 cups water salt 1/2 cup barley 1/2 cup short grain white rice 3 Tbsp butter 1/2 pound mushrooms, wiped clean, sliced 1/2 cup chicken broth pepper Bring the water and 1 tsp salt to a boil in a large (at least 2-quart) pot. Add the barley and rice and let simmer for 25 minutes, […]
1/2 pound large or medium asparagus 2 Tbsp freshly squeezed lemon juice 3 Tbsp fruity extra virgin olive oil salt and pepper 6 ounces arugula, washed and dried chunk of Parmesan, for shaving sliced prosciutto (optional) Snap off and discard the tough ends of the asparagus. Using a mandoline, sharp vegetable peeler or thin-bladed knife, […]
2 pounds asparagus 3 Tbsp butter 1 Tbsp olive oil 1 large garlic clove, pressed 2/3 cup fresh bread crumbs 3 Tbsp freshly grated Parmesan cheese Steam the asparagus until just tender. melt the butter with the oil in a small non-stick frying pan. Add the garlic and saute briefly, then stir in the bread […]
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 […]
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 […]
In Italy, bagna cauda, or hot anchovy dip, is usually served during the winter months. But its also delicious eaten at room temperature with fresh summer vegetables. For the bagna cauda: 1/4 cup butter 3/4 cup extra-virgin olive oil 6 cloves garlic, minced 8 anchovy fillets, rinsed, patted dry and minced salt and freshly ground […]
2 fat ripe tomatoes (about 1 pound), cored and cubed 2 Tbsp extra virgin olive oil 1 1/2 Tbsp fresh chopped basil large pinch coarse sea salt (fleur de sel is a good choice) 1/2 cup top-quality ricotta, lightly broken into clumps 2 tsp capers In a medium bowl, combine tomatoes, oil, basil and salt. […]
Toast together in olive oil and roast: 4 Roma tomatoes, halved 1 garlic clove & 1 shallot, minced 3 sprigs fresh thyme, minced Cube and saute 2 strips of bacon. Combine with roasted tomatoes, season with salt and pepper.
1/2 cup unsalted butter 1/4 cup olive oil 6 cloves garlic, peeled and sliced tissue-thin one 2-ounce can anchovy fillets, drained salt, if needed fresh vegetables, for serving Combine the butter and oil in a saucepan and add the garlic. Cook, over the lowest heat for 15 minutes without letting the mixture boil. Chop the […]
1/2 cup extra-virgin olive oil 1/3 cup red wine vinegar 1/4 cup chopped parsley 2 medium garlic cloves, minced 1 Tbsp Dijon-style mustard 1 tsp honey 1/2 tsp dried basil, crushed 1/2 tsp salt 1/8 tsp pepper 6 cups assorted seasonal vegetables such as broccoli, cucumber, snow peas, mushrooms, celery, cherry tomatoes, carrots, radishes, zucchini, […]
1 pound lean sliced bacon 1 large head cabbage (or Napa cabbage), washed and shredded 2 to 3 Tbsp sesame seeds Trim bacon off fat and set aside. Dice the lean portion of the bacon, and saute both the fat trimmings and bacon bits in a large saute pan until browned. Discard fat strips and […]
A puree of scallions, cilantro, garlic and fresh ginger gives this creamy barley dish its exotic flavor. If you’d like to make this dish vegetarian, substitute carrot juice for the chicken broth. Serving suggestion: Serve this mildly spiced barley alongside a curried poultry or meat dish instead of rice. 4 scallions, sliced 1/2 cup cilantro […]