Monthly Archives: September 2010

Vegetables

Grilled Ratatouille

A Large Eggplant Peeled And With The Ends Removed Cut Lengthwise Into About 3/4 Inch Slices

A Zucchini With The Ends Removed Cut Lengthwise Into About 3/4 Inch Slices

Three Tomatoes Cut in Half

A 3/4 Inch Slice Of Red Onion With The Outer Skin Removed

A Red Pepper With The Seeds And The Stem Removed Cut In Half

1/3 Cup And Two Tablespoons Of Olive Oil, Divided

Two Teaspoons Of Sea Salt, Divided

1/4 Teaspoon Of Ground Black Pepper

A Minced Garlic Clove

1/2 Teaspoon Of Crushed Red Pepper Flakes

The Juice Of 1/2 Lemon

A Teaspoon Of Red Wine Vinegar

A Tablespoon Of Chopped Fresh Italian Parsley

A Tablespoon Of Chopped Fresh Basil

Brush the eggplant slices, the zucchini slices, the red onion slice, the tomato halves, and the red pepper with two tablespoons of olive oil. Sprinkle these vegetables with a teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Place the tomato halves on a hot gas or charcoal grill cut side up. Cook the tomato halves for 5 minutes without turning. On the same hot grill, cook the eggplant, the zucchini, the red onion, and the red pepper turning once for six minutes on each side.  Remove the vegetables. Cut the eggplant, the zucchini, and the red pepper into about 1/2 inch strips. Dice the red onion into 1/2 inch pieces. Cut the tomato halves into quarters. Set the vegetables aside.

Into a salad bowl, add the minced garlic, a teaspoon of sea salt, and the crushed red pepper flakes. Mash with a fork to form a paste. Add the lemon juice and the red wine vinegar. Whisk until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing is well blended and thickened slightly. Taste and add more sea salt and/or crushed red pepper flakes, if desired.     

Add the grilled vegetables to the dressing. Toss so that the vegetables become coated with the dressing. Taste and add more sea salt and/or pepper, if desired. Add the chopped Italian parsley and the chopped basil. Toss again. Serve at room temperature.

Salads and Appetizers

Roasted Potato Salad

Roasting brings out the natural sugars in the potatoes and makes them crispy. The tangy dressing is a perfect compliment.  

3 1/2 Pounds Of Yukon Gold Potatoes Washed And Cut Into About One Inch Cubes With The Skin Left On

3/4 Cup And Two Tablespoons Of Olive Oil, Divided

Three Teaspoons Of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper, Divided

The Juice Of A Lemon

Two Teaspoons Of Red Wine Vinegar

1/3 Cup Of Dijon Mustard

Two Teaspoons Of Anchovy Paste

A Tablespoon Of Chopped Red Onion

Two Minced Garlic Cloves

1/2 Teaspoon Of Chopped Fresh Rosemary

A Teaspoon Of Fresh Thyme Leaves

Three Teaspoons Of Capers

1/3 Cup And A Teaspoon Of Chopped Fresh Italian Parsley

1/3 Cup Of Chopped Scallions

Two Hard Cooked Eggs Cut Into Quarters

Preheat the oven to 425 degrees.

In a mixing bowl, toss the potatoes with the olive oil. Sprinkle the potatoes with two teaspoons of sea salt and a 1/4 teaspoon of ground black pepper. Spread the potatoes out evenly on a baking sheet. Roast the potatoes in the pre-heated oven for 35 minutes until the potatoes are browned.

Into a blender, add the lemon juice, the red wine vinegar, the anchovy paste, the Dijon mustard, the red onion, the garlic, 1/4 teaspoon of black pepper, a teaspoon of sea salt, the capers, the rosemary, the thyme, and a teaspoon of Italian parsley. Blend until smooth. While continuing to blend, slowly add the olive oil. Continue to blend until the mixture is  thickened slightly. Taste and add more sea salt and/or black pepper, if desired.

Remove the potatoes from the baking sheet (without any excess oil) and place them in a salad bowl. While the potatoes are still warm, add enough of the dressing to just coat the potatoes. Toss the potatoes gently with the dressing.  Taste and add more sea salt and/or black pepper, if desired. Add the scallions and 1/3 cup of chopped Italian parsley. Toss again.

Garnish with the hard cooked eggs and serve at room temperature.

Vegetables

Pan Seared Mushrooms

This recipe can serve as a great topping for pizza or pasta. It makes for an excellent side dish, as well. 

20 Ounces Of Assorted Mushroom Slices

1/4 Cup Of Diced Red Onion

A Minced Garlic Clove

A Teaspoon Of Chopped Fresh Rosemary

A Teaspoon Of Fresh Thyme Leaves

A Teaspoon Of Chopped Fresh Italian Parsley

Two Tablespoons Of Olive oil

A Tablespoon Of Balsamic Vinegar

1/4 Teaspoon Of Ground Black Pepper

A Teaspoon Of Sea Salt

Heat a 12-14 inch skillet on high heat for 4 minutes. Add the olive oil. The olive oil should begin to smoke. Add the mushroom slices. Spread them out evenly in the pan. Let the mushrooms cook without touching them for 5 minutes. After 5 minutes, turn the mushrooms over to the other side. Continue to cook for another 4 minutes until the mushrooms are slightly brown in color. Turn the heat down to low. Add the sea salt, the black pepper, the red onion, the garlic, the thyme, the parsley, and the rosemary. Mix the herbs with the mushrooms well. Add the balsamic vinegar. Scrape the bottom of the skillet with a spatula to loosen any of the brown bits that have accumulated. Cook for one more minute. Turn the heat off. Taste and add more sea salt and/or black pepper, if desired.

Pasta

Penne Pasta With Cauliflower, Tomatoes, And Pancetta

A Pound Of Caulifower Florets

1 1/2 Pounds Of Penne Pasta

A 28 Ounce Can Of San Marzano Tomatoes (Hand Crushed With Can Juices)

1/2 Cup Of Diced Spanish Onion

1/4 Cup Of Diced Pancetta

A Tablespoon Of Red Wine Vinegar

A Tablespoon Of Red Wine

Two Teaspoons Of Crushed Red Pepper Flakes

Two Teaspoons of Sea Salt

Three Tablespoons Of Olive Oil, Divided

Add a tablespoon of olive oil and the pancetta to a medium saucepan. Cook on low heat for about 5-7 minutes until the pancetta is crispy. Turn the heat up to high and add the diced onion. Cook for 3 minutes while stirring. Add the hand crushed tomatoes, the crushed red pepper flakes, the red wine vinegar, the red wine, and the sea salt. Stir the mixture well. When the sauce begins to boil, turn the heat down to low. Simmer semi-covered for 20 minutes stirring occasionally. Taste and add more sea salt and/or crushed red pepper flakes to your liking.  

Cook the pasta according to the package instructions in a pot of salted boiling water. Add the cauliflower florets during the last 5 minutes of the pasta cooking time. Drain the pasta and the cauliflower well in a colander.

Add the pasta and cauliflower back to the pot that they were cooked in. Turn the heat up to medium low. Add two tablespoons of olive oil. Stir well. Add the tomato sauce. Cook while stirring for tw0 minutes. Turn the heat off.

Serve with grated cheese.

Pork and Lamb, Seafood

Pork And Shrimp Fajitas

A Pound Of Pork Tenderloin Left Whole

A Pound Of Deveined And Peeled Shrimp

A Tablespoon Of Coarsely Chopped Red Onion

A Whole Garlic Clove Cut In Half

A Tablespoon Of Coarsely Chopped Cilantro

The Juice Of A Whole Lime

A Teaspoon Of Ground Cumin

A Teaspoon Of Chili Powder

A Coarsely Chopped Jalapeno Pepper With Seeds

2 1/2 Teaspoons Of Sea Salt, Divided

1/2 Cup Of Canola Oil

Flour Or Corn Tortillas

Into a mixing bowl, add the red onion, the garlic, the cilantro, the chili powder, the lime juice, the cumin, the jalapeno pepper, two teaspoons of sea salt, and the canola oil. Whisk until well blended.

Place the shrimp on skewers. Note: If using wooden skewers, soak them in water for at least an hour. Place the shrimp skewers in a flat baking dish. Pour half of the lime juice and the canola oil mixture over the shrimp. Place the pork tenderloin in a zip lock bag. Pour the other half of the lime juice and the canola oil mixture over the pork. Refrigerate the shrimp and the pork for 45 minutes.

Remove the shrimp and pork from the marinade. Sprinkle the pork and the shrimp with 1/2 teaspoon of sea salt.

Cook the pork on a hot gas or charcoal grill for 50 minutes. If using a gas grill, cook the meat over low heat. If using a charcoal grill, push the hot charcoal briquets to the sides and cook the meat in the center of the grill covered using the indirect cooking method.

Put the shrimp skewers on the grill during the last ten minutes of the pork cooking time. Cook the shrimp until they are pink in color.

Before serving, remove the shrimp from the skewers and carve the pork into small slices (after allowing the pork to rest for at least 10 minutes).

Serve on warm tortillas with your favorite salsa and/or guacamole.

Vegetables

Baby Spinach, Tomato, And Feta Cheese Frittata

Try eggs for dinner. Serve this frittata with a side salad and bread.

Nine Beaten Eggs

12 Ounces Of Baby Spinach

A Minced Garlic Clove

1/2 Cup Of Diced Fresh Tomatoes

1/2 Cup Of Crumbled Feta Cheese

Two Tablespoons Of Olive Oil

Two Teaspoons Of Sea Salt, Divided

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

Into a pot large enough to hold 12 ounces of baby spinach, add 1/2 cup of cold water and a teaspoon of sea salt. Bring the water to a boil. Cook the baby spinach in the boiling water for three minutes. Remove the spinach and let it cool in a colander for five minutes. Using your hands, squeeze the spinach to get out as much of the excess water as possible.

Preheat the oven to 275 degrees.

Into a mixing bowl, add the beaten eggs, the spinach, the garlic, the tomatoes, the feta cheese, a teaspoon of sea salt, the black pepper, and the crushed red pepper flakes. Whisk this mixture gently until it is well blended.

Into a 12-14 inch non-stick skillet, add the olive oil and spread it out evenly. Heat the olive oil on medium high heat for three minutes until the olive oil begins to smoke. Add the egg mixture to the skillet making sure that the tomatoes and the spinach are equally distributed.  Without touching the egg mixture, let it cook for 4-5 minutes until the eggs are set around the edges.

Place the skillet in the pre-heated oven for 15-20 minutes until the eggs are set on top.

Cut into wedges and serve hot or at room temperature.

Pasta

Roasted Vegetable Pasta Primavera

A healthy alternative to the traditional primavera sauce made with cream. This is a great way to use up “end of the summer” garden vegetables.

1 1/2 Pounds Of Rigatoni Pasta

3/4 Pound Of Eggplant Peeled And Cut Into About 1 1/2 Inch Cubes

1/2 Pound Of Zucchini Squash With Ends Removed And Cut Into One Inch Wide Half Circles

1/2 Pound Of Red Bell Pepper With Stem And Seeds Removed Cut Into 3/4 Inch Wide Strips

A Minced Garlic Clove

Three Large Tomatoes Cored And Cut Into One Inch Wide Pieces

1/2 Teaspoon Of Crushed Red Pepper Flakes

1/3 Cup And A Tablespoon Of Olive Oil

A Teaspoon Of Sea Salt

Six Fresh Basil Leaves Torn In Half

Preheat the oven to 450 degrees.

Place the eggplant, the zucchini, the red bell pepper, the tomatoes, and the garlic on a sheet pan. Add the olive oil. Toss the vegetables gently so that they get coated with the olive oil. Note: If the eggplant absorbs a lot of the olive oil, add a little bit more and toss gently again. Sprinkle the vegetables with the sea salt and the crushed red pepper flakes. Add more crushed red pepper flakes if you want the dish spicier. Roast the vegetables in the oven for 30 minutes or until the eggplant browns slightly.

Cook the pasta in a pot of salted boiling water according to the package instructions. Drain the pasta well.

Add the pasta and the roasted vegetables along with the roasting pan juices to a large mixing bowl. Add the torn basil leaves. Add a tablespoon of olive oil. Mix well. Serve with grated cheese.

Salads and Appetizers

Asian Cucumber Salad

A Large Cucumber Peeled And Cut Into 1/4 Inch Circles

A Minced Garlic Clove

A Teaspoon Of Sesame Oil

A Teaspoon Of Rice Wine Vinegar

A Tablespoon Of Canola Oil

A Teaspoon Of Sriracha Hot Chili Sauce

3/4 Teaspoon Of Sea Salt

A Tablespoon Of Toasted Sesame Seeds

A Tablespoon Of Finely Chopped Scallions

Into a mixing bowl, add the garlic and 1/2 teaspoon of sea salt. Mash with a fork to form a paste. Add the chili sauce, the sesame oil, the canola oil, and the rice wine vinegar. Whisk until well blended and thickened slightly. Taste and add more sea salt and/or hot sauce, if desired.

Add the sliced cucumbers. Sprinkle the cucumbers with the remaining 1/4 teaspoon of sea salt. Mix gently until the cucumber slices are coated with the dressing. Add the sesame seeds and the scallions. Mix again. Allow the salad to sit at room temperature for at least 20 minutes before serving.

Sauces and Dressings

Hot Tomato Oil

Hot Tomato Oil

This recipe is my version of the hot tomato oil made famous by Pastabilities restaurant of Armory Square in Syracuse, NY.

28 ounces Of San Marzano Whole Tomatoes Drained

Three Minced Garlic Cloves

Two Tablespoons Of Sriracha Hot Chili Sauce

1/3 Cup Of Olive Oil

Two Teaspoons Of Sea Salt

1/2 Teaspoon Of Sugar

Into a food processor, add the tomatoes, the garlic, the chili sauce, the sea salt, and the sugar. Pulse until smooth.

Add the olive oil to a 12-14 inch skillet. Cook on low heat for 3 minutes. Add the tomato mixture to the olive oil. Stir well to incorporate all of the ingredients. Simmer on low heat for 15 minutes stirring occasionally. Taste and add more sea salt and/or chili sauce, if desired.

Serve over your favorite pasta or use as a dipping sauce.

Tomato

Vegetables

Braised Stuffed Zucchini

Five Large Zucchini Rinsed With The Ends Removed 

A Pound Of 85% Ground Beef

Two Minced Garlic Cloves

1/2 Cup Of Diced Red Onion

A 28 Ounce Can Of San Marzano Tomatoes

1 1/2 Cup Of Panko Bread Crumbs

Two Teaspoons Of Fresh Thyme

Two Tablespoons Of Chopped Fresh Italian Parsley

Two Tablespoons Of Chopped Fresh Basil

1/3 Cup Of Dry White Wine

3 3/4 Teaspoons Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/2 Cup Of Grated Pecorino Romano Cheese

Cut the zucchini in half lengthwise. Using a melon baller or a spoon, scrape out the seeds and the inner flesh from the zucchini, leaving 1/4 inch shells. Do not pierce the skin. Chop the scaped out flesh into about 3/4 inch pieces and set aside. Lightly sprinkle the insides of the shells with sea salt.   

Hand crush the San Marzano tomatoes in a large bowl and set aside.

Into a 12-14 inch skillet, add the ground beef, two teaspoons of sea salt, the black pepper, and the crushed red pepper flakes. Cook on medium high heat while breaking the ground beef into small pieces with a spatula. Cook the ground beef until browned. Add the red onion, the scaped out zucchini flesh, the garlic, the fresh thyme, half of the tomatoes, half of the basil, and half of the parsley. Continue to cook on medium high heat while stirring frequently for 5 minutes. Taste and add more sea salt and /or pepper, if desired. Turn off the heat and add the bread crumbs. Stir the mixture thoroughly. The bread crumbs will cause the mixture to thicken. A soupy,  paste-like consistency should be achieved. Add a little more bread crumbs, if necessary.   

Preheat the oven to 300 degrees. Fill the zucchini shells with the meat bread crumb stuffing, dividing equally and mounding slightly. Evenly sprinkle the grated cheese over the stuffed vegetables.

Add the white wine, the remaining parsley, the remaining basil, and a teaspoon of sea salt to the remaining crushed tomatoes. Mix well. Add this mixture to a casserole dish. Place the zucchini shells on top of the tomatoes and cover with aluminum foil tightly.

Bake in the oven for 1 1/2 hours taking the aluminum foil off during the last 15 minutes of baking.

Serve with rice or orzo pasta.