Summer squash Basil Pasta
August 7, 2018
Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs
Great with Lemony Chicken Thighs
- ¼ olive oil
- 8 garlic cloves sliced thin
- 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
- 1 tsp Aleppo pepper
- 12 ounces ziti, pacchetti or other large tube pasta
- 2 ounces (½ C ) grated parmesan, plus more for serving
- 1 TB lemon juice
- ½ C Basil leaves, divided.
Garlic, squash & Aleppo pepper:
- Heat oil in skillet, cook garlic 4 min
- Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
- Add Aleppo pepper
Cook pasta until very al dente
- Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
- Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
- Toss in lemon juice and most of basil.
Serve pasta, add more parmesan, Aleppo pepper & basil
Swedish coleslaw salad
May 25, 2018
2 C fine shredded cabbage Svgs: 4-6
Warm dressing:
- 1 TB white vinegar
- 3 T oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp oregano
- ½ tsp basil (optional)
Bouquet Garni
October 8, 2017
Mormor’s favorite. mix of:
oregano
summer savory
marjoram
rosemary
basil
sage
thyme
dill weed
tarragon
Fennel, Summer Squash, Fish
July 16, 2017
WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.
INGREDIENTS
- 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
- 2 oz butter (¼C)
- 1 TB minced dill
- 1 TB minced chives
- 1 TB sliced tarragon
- 1 clove garlic minced
- ½ shallot minced
- zest & juice 1 lemon
- 1 yellow onion minced
- 2 LBs summer squash cut into ½” dice or sliced
- 2 TB olive oil
- 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
- 2 Tb dry white wine (vermouth)
HERBED BUTTER in a bowl:
- Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.
SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid
- Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
- Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.
BROWN FISH FILLETS IN SKILLET
- Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.
SERVE: divide squash onto each plate, top with fish fillet
Aperol spritz cocktail
July 5, 2017
WSJ July 2017
usual aperol spritz is 3:2:1. 3 parts prosecco, 2 parts aperol, 1 part soda water, over ice, slice of citrus garnish esp orange or pink grapefruit.
To make a pitcher to serve 8-10 . Add ice cubes to glasses or to pitcher.
- 1 (750 ml) bottle Aperol
- 1 (750 ml) bottle prosecco or sparkling rosé
- 3 c fresh pink grapefruit juice
- 8 oz/1cup tonic water
notes:750 ml = 3 cups
Fast Diet
December 27, 2016
one day: 500 calories, lots of water
2 meals 200 calories each
2 snacks 50 calories each
SNACKS 50 calories:
- 1 baby bel cheese
- 10 grapes
- ½ apple 1 tsp almond butter OR 1 stalk celery ½ TB almond butter
- 2 TB hummus 2 sl red pepper
- 1 slice crisp bread 1oz cheese
200 Calorie :
- 1 egg/1TB cheese/3 cherry tomatoes/toast
- 3 oz cheese/½ C lettuce /½ apple
- 1 sweet potato/ 3 oz yogurt/ 1 TB dried cranberries
- 4 oz chicken/1 C vegetables
- 2 eggs/1 oz cheese/½ C spinach
Sloe Gin cocktails
December 30, 2015
combine & mix in glass/shaker full of ice, strain.
Hermione
- 1.5 oz sloe gin (high end .. Plymouth / Sipsmith)
- 1 oz gin (0.5-1 oz)
- .75 oz Pama pomegranate liquer
- .5 oz red grapefruit juice
- 1.5 oz brut champagne
Sloe Gin Fizz
- 2 oz high end sloe gin
- 1 tsp simple syrup
- club soda
- ice
- lemon juice/wedge lemon
Béarnaise Sauce
November 29, 2014
Bon Appétit/epicurious
Use for Steak oscar (Bernie’s elk back star, crab & asparagus spears, top with sauce.) Makes 1 Cup.
- 1 Tb plus 1 C unsalted butter (2 sticks)
- 3 TB minced shallots
- Salt & Pepper
- 2 large egg yolks
- 2 TB Champagne vinegar or white wine vinegar .
- 1 TB lemon juice (or more)
- 1 TB finely chopped fresh tarragon leaves.
1. Medium heat, melt 1 Tb butter, add shallots, stir in vinegar. Cook over med heat until vinegar evaporated (3-4) minutes. reduce heat to low, continue 5 min longer. Transfer shallots to bowl, cool.
2.fill blender with hot water
3. Melt 1 C butter in small sauce pan until butter is foamy, transfer to measuring cup to pour into blender.
4. Empty water from blender, dry well. Combine egg yolks,lemon juice, & 1 Tb warm water into blender. Purée until smooth. Remove insert lid, with blender running slowly pour in melted butter. – discard milk solids at bottom of cup. Continue blending 2-3 min until creamy.
5. Pour into medium bowl,stir in shallot reduction and child tarragon. Taste, add more lemon juice if desired
Sill maka Matjes Herring
October 2, 2014
- Start with buttered bread,lettuce and sliced yukon gold potato and sliced med-hard boiled egg.
- Add Matjes herring
- Top with chopped chives and crème fraîche on the side. Var så god.
Drink with beer and snaps (aquavit) Skål!
Olsson Recipes 