This recipe calls for either grilling or roasting the mushrooms. You can find prepared roasted bell peppers, such as Mezzeta brand, near the jarred olives in many markets. Several local artisan bakers produced the olive bread, which can be found in many markets. Country style French bread will work, too. 5 large portobellos (about 1 […]
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 […]
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 […]
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 […]
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 […]
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.
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 […]
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 […]
1 tsp olive oil 4 thick tomato slices 1 tsp olive oil 2 Tbsp bread crumbs 2 Tbsp grated Parmesan cheese 1/4 tsp onion powder 1/4 tsp garlic powder salt and pepper to taste 1 tsp olive oil Rub a sheet pan with olive oil. Place tomato slices on pan and drizzle 1 tsp olive […]
In fall, the kitchen gardens of Provence yield abundance crops of spinach, and the open markets are heaped with bright green spinach leaves. 1 1/2 tsp salt 6 bunches fresh spinach, rinsed and trimmed 1/4 cup olive oil 3 garlic cloves 1/2 tsp freshly ground pepper juice of 1 lemon Bring a large pot of […]
2 quarts small, new red (or quartered) large potatoes 2 tsp garlic salt 1/2 cup chopped fresh basil or 2 tsp dry basil 1/2 cup marinated dried tomatoes, chopped Sprinkle olive oil from marinated dried tomatoes over potatoes and roll them until well coated. Roast at 450 degrees until brown. Stir in garlic salt, basil […]
14 Tbsp unsalted butter, softened and more for the pan 6 pounds Yukon Gold potatoes, peeled and cut into chunks 2 Tbsp plus 1 tsp kosher salt 1 1/2 cup sour cream 1 tsp black pepper 6 Tbsp finely chopped chives 2/3 cup bread crumbs 2/3 cup grated Parmigiano-Regianno cheese Lightly greased a 9-inch by […]
1 pound asparagus (medium-size stalks) 6 Tbsp olive oil 1 Tbsp minced garlic 12 ounces fettucine 1 (7-ounce) can albacore tuna, drained and flaked 12 kalamata olives, pitted and sliced 1 cup Italian parsley leaves 3 – 4 Tbsp fresh lemon juice, or more to taste 1 tsp dried leaf oregano salt and freshly ground […]
2 pounds asparagus 1 Tbsp olive oil 1 Tbsp thin strips orange peel 1 tsp cumin seeds salt and pepper Rinse asparagus; trim off stem ends. In a 12- by 17-inch baking pan, mix asparagus with olive oil, orange peel, and cumin. Sprinkle generously with salt and pepper. Bake in a 450º oven until asparagus […]
Theoretically, cooking green vegetables in wine should bleach out their color, but something magical happens with this technique and everything comes out beautifully. Maybe it’s the mushrooms. 3 Tbsp olive oil 2 garlic cloves, lightly crushed 1/4 pound mushrooms, finely chopped 1 bunch broccoli, cut into florets 1 1/2 cups dry white wine salt and […]
asparagus spears olive oil salt and pepper fresh thyme slices of smoked salmon capers sour cream lemon wedges Rub asparagus spears with olive oil, season with salt, pepper and fresh thyme. Cook over a medium-hot grill until tender. Arrange slices of smoked salmon on a plate, top with the grilled asparagus spears and accompany with […]
2 Tbsp olive oil 1/2 onion, sliced (optional) salt and black pepper 4 to 6 cups of any chopped or sliced raw or barely cooked vegetables 1/4 cup fresh basil or parsley leaves, or 1 tsp chopped fresh tarragon or mint leaves or any other herbs 2 or 3 eggs 1/2 cup freshly grated Parmesan […]
The riper and redder the tomatoes, the better this quick dish will be. 3 pounds ripe tomatoes, rinsed (see notes) about 1/2 cup slivered fresh basil leaves 2 Tbsp extra-virgin olive oil 1 clove garlic, peeled and minced or pressed about 1 tsp kosher or sea salt fresh ground pepper 1 can (15-oz) white beans, […]