Shakshuka

June 19, 2017

Served by Cam at Easter 2017. Poached eggs. Use large cooking pot/dutch oven – works better than frying pan – deeper. Serves 4

INGREDIENTS

  • ¼ C olive oil
  • 3 jalapeño peppers (stemmed , seeded, finely chopped)
  • 1 small onion chopped
  • 5 cloves garlic
  • 1 tsp cumin
  • 1 TB paprika
  • 1  28oz can whole pulled tomatoes ( San Marzano ). Empty contents into bowl and crush with hand, add ½ C water.
  • 6 eggs
  • ½ C feta (sheep milk)
  • 1 TB chopped parsley
  • Toasted whole wheat country bread or pitas.

DIRECTIONS

  • Heat oil in pan over med-hi heat. Cook chilis & onions until soft & golden brown ~ 6 min. Add garlic & spices, stir 2 min.
  • Add crushed tomatoes & water. Simmer until thickened about 15 min.
  • Poach eggs: add eggs over sauce. Cover  and cook until yolks set ~ 5min. Use large spoon to baste egg whites with tomato mixture. Gently serve into bowls/plates, top with feta & parsley.

Roasted Cauliflower

February 2, 2017

Ina’s:  Heat oven 425º

(Cauliflower, Panko, garlic, grated parmesan)

  • Slice 1 head cauliflower into ½” slices (snowflakes) . Leave core intact.
  • mix with 3T olive oil, ¾ tsp salt, ¼ tsp pepper.
  • Roast in oven on baking sheet 15 min.
  • ADD ½ C Panko crumbs mixed with 1 TB oil, sprinkle on top of cauliflower slices 10 min more.
  • Sprinkle with ½ C parmesan cheese, bake 2 min more.

VARIATIONS: add sliced onion, thyme sprigs, 2 cloves garlic

Kale pork chops

October 27, 2016

WSJ, Dan Kluger,  2016 svgs 4, oven 325°

4 – bone in pork chops

  • Heat 2TB olive oil in cast iron skillet med-hi. When oil is shimmering, add pork chops, sear, golden brown 2 min per side.
  • Put pan in oven, bake 10-15 min (until thermometer in pork chops – 150°). Remove, let rest covered 10 min.

2 bunches stemmed, chopped Kale

  • Boil water in med size lidded pot.
  • Add chopped kale to boiling water. Blanch 2 min (bright green)
  • Drain and toss dry.

1 thinly sliced red onion, 2 cloves garlic, ¾ C chopped toasted walnuts &  1 chopped jalapeño

  • In dry pot, med-hi,  add 2 TB olive oil, garlic and onions. Sauté until onions cartelized ( 6min).
  • Stir in walnuts & jalapeño, cook 3 min.

¾ C chopped basil, ¼ C chopped fresh mint, 1½ C pomegranate seeds

  • Add cooked kale and herbs to onion mixture in pot. Cook 4 min until softened. S&P to taste
  • Remove from heat, add half of pomegranate seeds.

Divide kale/herb mixture onto plates, top with pork chops, sprinkle remaining pomegranate seeds and drizzle some olive oil.

 

 

Lentils and dried tomatoes

August 18, 2016

Use Italian Castelluccio (Umbria) brownish or French Puy, green lentils Serves 4

Oven dried tomatoes: (OR use sundried tomatoes – not in oil, soak dried tomatoes in oil & balsamic ) Preheat oven 275°, quarter tomatoes vertically, place skin side down on lined baking sheet. Sprinkle with thyme sprigs, salt, Drizzle oil & balsamic,.  Roast 1 ½ hrs until semi dried, cool. discard thyme.

  • 5 plum tomatoes
  • 8 thyme sprigs
  • 1 TB olive oil
  • 2 TB balsamic vinegar

 

Red onion  prep: mix together and set aside.

  • 1 small red onion, sliced thin.
  • 1 TB red wine vinegar
  • 1 tsp Maldon sea salt

Cook  1 ¹/³ Cups lentils in pan with water  1″ above lentils, cook 20-30 min, drain. While still warm, mix in:

  • 3 TB olive oil
  • 1 garlic clove
  • 3 TB chopped parsley
  • 3 TB chopped chives
  • 4 TB chopped dill
  • 3 oz mild gorgonzola cheese crumbled
  • mix in tomatoes.

sunset 2016. Serves 4-6.

  • 1 C yellow split peas ( or black beluga lentils)
  • 1 bay leaf
  • 3 Tb lime juice
  • ¾ tsp Madras curry powder
  • 5 Tb olive oil
  • 2½ C  thin round sliced  rainbow carrots ( ~1½ lbs)
  • ¹⁄³ C course chopped cilantro
  • ¼ C chopped green onions
  • ¼ tsp pepper
  1. Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
  2. In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
  3. drainpeas & stir into carrot mixture. Let cool15 minutes.
  4. stir in cilantro & green onions.

Herb Dip

January 28, 2016

Ina Garten, yield 2 cups.

  • 8 oz cream cheese
  • ½ C sour cream
  • ½ C mayonnaise
  • 4 scallions, white & green parts, minced
  • 2 TB parsley leaves minced
  • 1 TB fresh dill minced
  • 1 tsp salt
  • ¾ tsp black pepper

Blend all ingredients together.

Escarole Soup

December 3, 2015

Farmer’s market & Giada 2015, serves 4-6

  • (onion optional) Slice sweet onion & sauté, add and Saute 2 garlic cloves in 2 Tb olive oil in large pot, med heat 15 seconds.
  • Add 1 LB chopped escarole (about 1 head) & statue until wilted, 2-4 minutes.
  • Add 4 cups chicken broth
  • Add 2 cups cannellini beans
  • Cover and simmer until beans heated, about 5 mins.
  • Season with Salt & Pepper. Ladle into soup bowls, sprinkle parmesan cheese & drizzle olive oil in each bowl.

Charred Brussels sprouts

November 22, 2015

The Week  Travis Lett, Nov 2015 Use large cast iron frying pan. serves 2-4.

  • 3 oz bacon cut into ¼ inch wide matchsticks
  • 2 TB olive oil
  • 1 lb Brussels sprouts cut in half lengthwise
  • salt & pepper
  • ¼ C pitted dates, sliced in half
  •  1C chicken broth
  • 1 TB plus 1 tsp red wine vinegar
  1. Heat pan over med -hi heat. Cook bacon & olive oil until fat rendered but still juicy 5 min, transfer to a bowl.
  2. Add Brussels sprouts, cut side down, high heat. Sear without moving pan 3-5 minutes. Blacken outside but green inside.
  3. Reduce heat, turn sprouts, season with salt & pepper
  4. Add dates and bacon, toss well.
  5. Slowly add broth, smash dates into stock with wooden spoon. Cook until reduced to a sauce.
  6. Add vinegar, continue cooking 2-3 min until sauce thickened to coat sprouts but not sticky.(If it gets too sticky, add water)
  7. Transfer to serving dish.

 

Sunset 2015 serves 4

  • ²⁄³ C red quinoa, cooked to package directions (about 20 min)
  • 2 small carrots thinly sliced on diagonal (mixed colors)
  • ½ very thinly sliced fennel bulb
  • ¹⁄³ C olive oil
  • 3 TBs sherry vinegar
  • ½ tsp each salt & pepper
  • 8 Cups baby kale or mixed green, roughly tear large pieces
  • ¹⁄³ C crumbled goat cheese
  • ¼ C toasted sliced almonds
  • pomegranate molasses or balsamic vinegar
  • flake salt for finishing

Whisk oil, sherry vinegar, kosher salt & pepper in small bowl.

Then toss kale, carrots, fennel with ²⁄³ of dressing in large bowl.

Drain cooked quinoa,stir in remaining dressing & add to kale mixture.

Divide salad among 4 salad plates, scatter cheese, almonds and drizzle with pomegranate or balsamic, sprinkle with salt flakes.

 

Sunset 2015 serves 4-6, pre heat oven to 425°

  • 7 TBS olive oil – divided
  • 1 arbol or small dried hot red chili
  • 1 large celery stick diced
  • 2 small carrots diced
  • 1 large onion, half finely chopped, half into 1 ” chunks
  • 4 ½ tsp Garam Masala -divided
  • 1 tsp diced fresh thyme leaves
  • 2 tsp Dijon mustard divided
  • 1 C black beluga or French green lentils
  • 3 C vegetable/chicken broth
  • 1 tsp salt
  • 1 TBS honey
  • 1 butternut squash (2 lbs) cut into 1″ chunks
  • ½ LB small whole brussels sprouts
  • ¼ C orange juice
  • Crème frâiche
  1. in 5-6 Qt pot, heat 3 TBS oil in pot med-hi heat. Add chili, celery, carrots, finely chopped onion. Stir & cook until softened (5 mins). Add 2 tsp Garam Masala, cook 30 seconds. Add thyme and 1 tsp mustard, cook 1 minute.
  2. Add lentils, 3 Cups broth,  ½ tsp salt. Cover and boil, then reduce heat simmer covered until lentils tender (40 minutes). Check to add more broth if needed.
  3. Use 9 x 13 baking dish. Whisk together: honey, ½ tsp salt, 4 TBS olive oil, 2½ tsp garam masala, 1 tsp mustard. Add squash, toss until coated. Roast 15 minutes, stir in onion chunks, brussels sprouts and cook until vegetables tender (15-20 mins)
  4. Drain excess liquid from lentil pot, discard chile, Stir in orange juice. Transfer lentils to shallow serving bowl. Spoon oven cooked vegetables on top, serve with creme frâiche