Thursday, November 7, 2013
abt. 16 Button Mushrooms
Olive Oil for frying
4 tbsp. melted unsalted butter
2 teaspoons minced garlic
2 tbsp. Thyme
1 1/2 tbsp. lemon juice
salt and pepper to taste
3 tbs. bread crumbs
Preheat oven to 300. Lightly fry the mushrooms, cap side down in hot oil for just abt. 1 min. Arrange the mushrooms in a shallow baking dish with the stalks facing upwards. Mix together the melted butter, garlic, thyme, lemon juice and salt and pepper. Spoon a little garlic butter onto each mushroom, then sprinkle with the breadcrumbs. Any remaining garlic butter pour over top of all. and put in the preheated oven for 15 min.
Wednesday, September 4, 2013
5 cups cherry tomatoes cut in half
2 yellow or orange peppers, seeded and roughly chopped
2 tablespoons olive oil
1 tablespoon powdered coriander seeds
1 tablespoon powdered cummin seeds
a pinch of salt
a pinch of freshly ground pepper
1 cup of Vegetable broth
parsley for garnish
Directions:Preheat the oven to 325 degrees F.
Place the tomatoes and peppers onto a baking sheet and sprinkle with the powdered coriander seeds , powdered cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of parsley. Serve warm.
Sunday, May 26, 2013
1 – 28 ounce can crushed tomatoes
8 oz. shredded mozzarella
Ingredients for Charmoula Marinade
½ Tbsp. dried chili flakes
½ Tbsp. sweet paprika
½ tsp. grated ginger
½ onion, diced
½ Tbsp. ground cumin
1 garlic clove minced
1 Tbsp. chopped Parsley
¼ cup olive oil
Juice of ½ lemon
Combine all ingredients and let stand in fridge for at least 30 minutes
Ingredients for Meatballs
1 - pound ground lamb/Beef
¼ c. milk
5- slices white bread tore up into small pieces
½ tsp. cumin
½ tsp. paprika
½ tsp. chili powder
½ Tbsp. chopped parsley
1 Tbsp. olive oil
Salt and pepper to taste
1. Preheat the oven to 375 degrees. Meanwhile, prepare meatballs – soak bread pieces in milk until soft, add remaining ingredients and combine. Form into golf ball-sized meatballs and place on a lined baking sheet. Bake for 10 minutes to seal.
2. While the meatballs are baking, prepare the sauce. Heat a med. size sauce pan over medium heat and fry the Charmoula Marinade for about 5 minutes, until onions have softened. Add the tomatoes and simmer on low heat for 15-20 minutes. Add the meatballs, coat in sauce, and put in a baking dish at 375 degrees about 30 min.
3. Before the meatballs are done add shredded mozzarella for about 10 minutes longer. When melted serve over cooked Israeli /Pearl couscous. Garnish with parsley.
*Notes – I doubled the recipe so I could make the meatballs larger
Thursday, April 25, 2013
17 ounces mascarpone cheese
4 egg yolks
2 pkgs. of lady fingers
½ cup of sugar plus a little extra to sweeten coffee
Unsweetened cocoa powder
6 cups of mocha coffee
First prepare the coffee, which is essential to wet the lady fingers * See note below
Put in a bowl and add sugar to your taste, then let it cool.
Whip the egg yolks with the sugar until the mixture is puffy and creamy.
Add the mascarpone cheese until creamy, smooth and fluffy.
You got the cream of tiramisu!
Lightly dip the lady fingers in coffee for longer than a couple seconds or they will get soggy. Put a single layer of into the bottom of your baking dish
Cover the lady fingers with a layer of mascarpone cream.
Arrange now the second layer of lady fingers.
Cover them with the remaining cream and level.
Sprinkle with cocoa powder the surface of the Tiramisu and store in refrigerator until it is to be eaten. I added chocolate shavings for a garnish
- NOTES* If you are unable to find lady fingers in your local grocery you can substitute Pepperidge Farm Milano cookies.
Monday, December 10, 2012
1 can chickpeas, drained and rinsed
1 pint Cherry tomatoes, halved
5 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt
Toss all ingredients together and chill for at least 20 minutes and serve.
Thursday, July 26, 2012
Greek Rice Pilaf also known as Prassorizo ( Leeks and Onions)
makes 4-6 servings
3 large leeks sliced thin
6 green onions sliced thin
1 yellow onion diced
1 cup Arborio rice
Extra Virgin Olive Oil
¼ cup of dried parsley
2 tbsp. minced garlic
1 tbsp. Greek Oregano
Salt and pepper to taste
3 cups water
Heat the olive oil in a large sauce pan over a medium heat.
Add the leeks and onions to the oil stir well and sauté until soft (cover the pan for 3 -5 minutes).
Add the Arborio rice and sauté for 2 more minutes mixing well to coat the rice with oil.
Add garlic and parsley to the pan, mix and heat through for another minute.
Add seasonings and gradually add 2 cups of water stirring occasionally.
Once all the water has been added and the pan`s contents brought to a boil, turn the heat down to medium-low and cover the pan to simmer for 20 minutes.
Continue stirring and add water if needed.
Once the rice is finished cover and remove from heat and let sit for 10 min. And serve
Wednesday, July 11, 2012
4-6 cups kale, loosely packed, sliced leaves and midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
salt & pepper, to taste
2/3 cup grated Pecorino Romano cheese
1.2 cup toasted walnuts
Whisk together lemon juice, olive oil, salt, pepper to taste
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese and toasted walnuts
Will keep well in fridge for 3-4 days.