Sautee chopped onion, garlic and asparagus till half cooked
Saturday, May 30, 2009
Sautee chopped onion, garlic and asparagus till half cooked
I bought the ravioli form a local Italian deli that had just been made.
Sunday, May 24, 2009
Get a ribeye with the bone in
Saturday, May 23, 2009
1 stick of chorizo sliced thinly
2 lemons sliced thinly
1 pd of cod
1 onion sliced thinly
3 small thinly sliced tomatoes
3 cloves of garlic chopped fine
1 inch of ginger chopped fine
¼ cup of white wine
Tbs of butter
Sauté chorizo on medium heat until caramelized and brown
Remove chorizo from pan
Add 1 layer of sliced lemons
Place the fish on top of the lemons
Add all other ingredients from above
Place in a 450-degree oven with salt and pepper on top and bake until fish is flaky (approximately 20 minutes.
Take 2 whole chicken breast on the bone and split them in half
Sprinkle salt and pepper n top of them
Sautee in a medium hot pan with olive oil for 8-10 minutes turning frequently
After chicken is brown on all sides remove from pan to rest and drain sauté pan
Put pan back on stove on medium high heat
Add one and a half cups of apple cider
One and a half cups of fruity white wine
A half a cup of cream
A Tablespoon of Dijon mustard
And a tablespoon of chopped fresh sage leaves
Reduce by half on medium high and add chicken back to sauce when the sauce has thickened
Add a cup of chanterelle mushrooms (have them sliced-any kind of mushroom will do)
Place the cover on pan for 3 minutes
Check after 3 minutes and serve
The turnips-peel and slice one large turnip
In a large sauté plan over medium heat melt a tablespoon of butter and a ¼ cup of olive oil
When melted and oil in pan starts to simmer add the sliced pieces of turnips covering the entire pan
Sauté on medium heat for at least 5 minutes.
Check to see if it’s browning at 3 minutes
Continue to turn them until you can cut the turnip with a salt/
Add salt and pepper.
Right before serving add additional fresh herbs-parsley, marjoram, thyme, etc.
Flash fried striped bass over a butternut squash shallot and garlic shoot ragout
(Can substitute bass with scrod, chicken, porlk, shrimp, etc)
To make the butternut squash shallot and garlic shoot ragout:
one butternut squash
one large shallot
half a cup of garlic shoots or scallions
1/8th of a cup of olive oil
salt and pepper
Peel and chop into half-inch dices one butternut squash
Chop one large shallot and a half a cup of garlic shoots
In large sauté pan that’s preheated to medium high heat add an 8th of a cup of olive oil
When oil shimmers add chopped butternut squash and let sauté for 3-4 minutes and then shake the pan
Add shoots and shallots
Reduce heat to medium
Add slat and pepper to taste and let cook for 20 minutes stirring frequently
To create coating for the fish:
Use a half a cup of rice flour, tbs of chili powder, tsp of salt and a half a tsp of pepper.
Mix all ingredients in a bowel
Add pieces of any type of fish that are about 2 inches long (shrimp, cod, calamari)
Put each piece of the fish in the coating, stirring frequently to cover all pieces
Sauté pieces in a sauté pan with a half-inch of canola oil
Combine the squash and the fish onto a plate
Serve with slices of lime, fresh tomato salsa, and chopped avocado or chopped mango for fun decadence!
1 head chopped cauliflower
3 green onions sliced thinly (scallions)
3 cloves of garlic finely chopped
1&1/2 lemons squeezed into juice
3tbl spoons of mayonaisse
¼ cup of chopped cilantro
Add all ingredients into a bowl and stir and then add salt and pepper
Let sit for an hour before serving
Rice and Lentil Baked Loaf
In a rice cooker put one cup of lentils
1cup of brown rice
Tsp of slat
2 and ½ cups of water
And let cook in a rice cooker
In a large sauté pan sauté:
1 chopped onion
1 red and 1 yellow pepper chopped
5 cloves of minced garlic
With 2tbs of olive oil and salt and pepper
When onions and peppers are mostly cooked add:
1 can of chickpeas
1 large bunch of spinach chopped up and cleaned
Cook mixture until spinach is totally wilted
Take one large package of American mozzarella and chop into small chunks and leave it on cutting board
Grate one cup of Parmesan cheese and leave it
Take 4 eggs and put it into a bowl and beat them until combined
Chop one cup of chopped basil
When rice and lentils are done put them into a large bowl
Add spinach onion mixture
Add the chopped cheese, the basil, the grated Parmesan cheese, and the 4 eggs that were mixed together thoroughly
Pour mixture into a baking dish covered with sliced fresh tomatoes and grated cheese and bake for 45 minutes at 400 degrees
1 Pd of ground white turkey
½ cup of finely chopped white onions
1 cup of grated mimolette cheese
2 tbs of pumpkin seed oil
Salt and pepper
Mix all ingredients together and sauté over medium heat until brown on all sides
Place in a lovely bun and enjoy!
2 containers of chicken stock
Half a bunch of celery
4 carrots chopped thinly
Half cup of sun dried tomatoes
1 ear of corn
I package of tortellini’or Russian raviolis
Sauté onions, celery and carrots cooked corn off the cob, in olive oil with salt and pepper in POT BIG ENOUGH TO COOK PASTA IN For 7-10 minutes on medium heat
Add a half a cup of chopped sun dried tomatoes
Add 2 containers of chicken stocks
Bring to a boil
Turn heat down to medium low
Add frozen tortellinis, or Russian dumplings or raviolis and a bunch a green onions (scallions) sliced thinly
Turned to low, cover and come back in 30 minutes and serve
Drizzle a little salt and olive oil at the endon the serving portion. Squeeze lime on it as well if you’d lie or lemon.
Slice tofu into 1 inch thick slices and marinate in Teriyaki for an hour.
1 Cup of Premium Soy Sauce Try to get a Soy Sauce that has just Soybeans, Water, Wheat and Salt as ingredients, if you can.
Optional Components: Chopped Jalapeno Pepper or other mild chili, Chopped fresh Pineapple, Honey, Orange Juice.
Combine all ingredients into a saucepan. Cook on medium-high heat, stirring with wooden spoon until sauce just starts to stick to the back of the spoon. Taste for saltiness. Add more sugar, or Orange Juice to taste. Remove from heat. Add toasted sesame seeds or toasted sesame oil.
Every time Natasha makes this sauce , she calls me for the recipe. Hopefully, she will bookmark this and call me to tell me how great her version is !!!
- 1/4 cup extra-virgin olive oil
- 2 medium onions, chopped
- 2 cups chopped celery
- 6 garlic cloves, chopped
- 1 lb ground veal
- 1 lb ground pork
- 4 ounces pancetta or bacon, finely chopped
- 2 (14 1/2 ounce) cans whole tomatoes, in juice
- 1 (14 1/2 ounce) can Chicken Broth
- 1/2 cup whole milk
- 5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
- 12 ounces fettuccine
- 1 cup freshly grated parmesan cheese
heat oil in heavy large pot over medium heat.
Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
Season to taste with salt and pepper.
Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
Add fettuccine to pot with ragu and toss to blend.
Transfer to large bowl.
Sprinkle with 1/2 cup Parmesan.
Serve, passing remaining Parmesan seperately.
Friday, May 22, 2009
|In Morocco, Bastilla is traditionally made with pigeon, but I use ground Turkey|
|Ingredients:||1lb ground turkey|
1 onion, chopped
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 whole cinnamon stick
1 cup chopped cilantro
1/2 pound almonds
1/2 cup sugar
2 tablespoons cinnamon
2 large sheets phyllo pastry dough
1/4 cup melted butter
Sautee the onions and ground turkey in butter
Mix all the ingredients together
The above steps can be done ahead of time, if desired. refrigerate ingredients until ready to cook.
phyllo dough can be a little tricky to work with. For best results, thaw completely. It's important to keep the dough you are going to work with wrapped in a slightly damp kitchen towel, as the dough dries out very quickly and becomes fragile and breaks apart.
Work quickly and cut filo into halfs, brush with melted butter
Take a heaping table spoon of turkey mix and place in center on filo halves. Roll on the diagonal until you have triangles and wrap any filo under.
Brush each with melted buter and bake at 375 until golden
RIght before serving , sprinkle with Confectioners sugar and ground cinnamon
- Sautee chopped garlic, ginger lemon grass and a tablespoon of Thais red chile curry paste in canola oil for a min over medium heat
- add a heaping tablespoon of thai palm sugar or regular sugar
- Add a cup of chopped onion, cook till translucent
- Add chunks of chopped eggplant, red bell peppers
- Then finally add sliced fresh scallops, cook for less than a minute
- Serve over boiled soba noodles
- garnish with sliced green onions and fresh cilantro
Perhaps the best meal we had in 2 weeks in italy was at Il burrata, a farm restaurant outside of town where you ordered food and thenfound a picnic table outside. when your food wasready they called your name on the PA system. Again, we were the only americans there that night. We had amazing roast lamb, pasta with wild boar and rolled turkey with ham and cheese - all on plastic plates. A great morellino di scansano cost 5 euros, a bargain. The entire meal for 3 with appetizers, wine and mains cost 40 euro.