Thursday, September 29, 2011
1 cup uncooked long-grain white or Basmati
1 3/4 cups water
3/4 teaspoon salt
3 tablespoons butter
2 tablespoons dried parsley
2 tablespoons dill
3 green onions finely diced using white and green parts
pinch of black pepper
1/4 cup lemon juice
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Add a little more water if needed. Turn off the heat and allow the rice to sit covered for 5 minutes.
Add the parsley, dill, green onion, lemon juice and pepper. Fluff with a fork, and serve warm.
Tuesday, September 27, 2011
2 pounds small Yukon Gold potatoes
1/4 cup Olive oil
2 tablespoons of minced Garlic
3 tablespoon Olive oil 3 tablespoon of lemon juice
2 tablespoon dried Parsley
1 tablespoon dried chopped Thyme
Salt and Pepper
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes then turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
For the dressing: In a small bowl whisk together the oil, lemon juice, parsley and Thyme. Season with salt and pepper, to taste. Spoon the dressing over the potatoes and toss gently until coated. Transfer the potatoes to a serving bowl and serve
Monday, September 19, 2011
1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 tsp. minced garlic
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 pound rigatoni pasta cooked and drained according to the box
3 tablespoons extra virgin olive oil
½ cup grated parmesan
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant and the cherry tomatoes garlic, olive oil, salt, pepper, and red
pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. Remove from heat . Leave on the baking sheet till pasta is cooked.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
With the veggies still on the baking sheet use a potato masher and lightly mash up the veggies and add to the pasta , add the parmesan and drizzle with extra virgin olive oil and toss and serve warm.
Wednesday, September 14, 2011
|A really sweet salad using grilled corn|
6 ears of fresh corn on the cob cleaned
2 tablespoons olive oil
3 Roma tomatoes diced
1 red bell pepper diced
½ cup chopped Vidalia onion
2 cups fresh lightly chopped spinach
1/3 cup lemon juice
4 tablespoons olive oil
Salt and pepper
2 tablespoons paprika
1 tablespoon sugar
1 teaspoon onion powder
Preheat grill or broiler, rub the corn with olive oil and salt and pepper. Grill for about 7 min. or till the corn starts to brown. Remove the corn from the heat and set aside to cool. When cool cut off the kernels from the cob and place in a large bowl. Then add to the bowl the tomatoes, peppers, onion and spinach.
In a small bowl add the ingredients for the dressing and whisk together, add to the corn salad and toss and serve.
Thursday, September 8, 2011
This is a P. Allen Smith recipe from his “Season recipes from the Garden Book“. I just had to post this recipe. It is elegant, light and flavorful, each flavor comes shining through, it makes a beautiful presentation and would be perfect for a dinner party or for the holidays. I made one change with the Oranges, see my notes at the bottom.1 pound of black or red seedless grapes sliced in half lengthwise
1 pound green seedless grapes sliced in half around the middle
1 orange grated Zest
1/3 cup of fine sugar
6 oranges 3- segmented 3- juiced
1 cup crumbled goat cheese
½ cup roasted walnuts
Put the grapes in a large bowl and add the orange zest and the sugar, next add the orange segments and mix gently.
* see my notes below about oranges
Add the orange juice. There should be enough liquid to cover the fruit, if not, add a bit more juice.. Mix thoroughly and cover with plastic wrap and chill for at least 2 hours.
When you are ready to serve the salad, use a slotted spoon to transfer the grapes and oranges to individual salad plates . Top each with about 2 tablespoons of the goat cheese and 1 tablespoon of walnuts.
I substituted 3 segmented oranges for 1 -16 oz. can of mandarin oranges drained and it worked well.
Tuesday, September 6, 2011
½ pound thick sliced Apple wood bacon diced
1 bunch Asparagus cut into 2 in. pieces
1 cup shredded Pecorino Romano cheese
6 lg. basil leaves chiffonade
½ teaspoon sugar
Cut off 2 in. of the bottom of the asparagus and discard. Cut the asparagus into 2 in. pieces. Using a small Skillet, add asparagus, drizzle with oil and sprinkle with sugar and saute till starting to get a caramelized color, take of heat and place and place on a paper towel.
Fry the diced bacon untill it is lightly brown , not crispy , remove from heat and place of a paper towel .
Chiffonade the basil , Stack about 6 leaves, roll up like a cigar and begin slicing the roll perpendicularly, creating fine, thin strips
Shred the cheese
Cook pasta according to the box. And drain
Place pasta in a serving bowl and add the basil , bacon and the asparagus and 3/4 of the cheese and drizzle with olive oil and toss, and top with remaining cheese. Add more olive oil if you like and serve
Monday, September 5, 2011
Makes 3 cups
1 - 15 oz. can of pure pumpkin
1 - cup peeled grated apple
1 - cup apple juice
½ - cup packed brown sugar
¾ - teaspoon pumpkin pie spice
Combine pumpkin, apple, sugar, apple juice, pumpkin pie spice in med. sauce pan.
Bring to a boil, reduce heat to low. Cook, stirring occasionally, for 1 ½ hours.
Store in refrigerator for up to 2 months. It also cans well.
Thursday, September 1, 2011
1- 2lb. butternut squash peeled and cubed
½ cup maple syrup
4 tsp. dark brown sugar
½ cup chopped pecans
A pinch of salt
1 teaspoons butter diced
Place parchment paper on a baking sheet and preheat oven to 350 degrees.
In a bowl add cubed squash, maple syrup, brown sugar, salt and pecans and toss together. pour onto baking sheet and place the diced butter on top.
Bake for 35 min. or until squash is tender with a fork and serve.