Green Lentils
January 31, 2024
DePuy lentils (French green lentils)
Sauteé Chopped
1/2 C onion
Carrot
celery
Add 1 C dry Lentils and 2 C water/broth
Simmer 30 minutes
Add 2 C spinach and 2 TB dijon, cover and let sit 5 minutes
Top with creme fraiche
Vesper Martini
January 6, 2024
Bernie’s 2023
3 oz gin
1 oz vodka
0.5 oz vermouth (used Lillet Blanc in Cody)
twist of lemon
Stone Fruit, Steak, Pistachio & Cheddar Salad
September 4, 2023
WSJ June 2023
INGREDIENTS
STEAK – fry
1 1/2 lb boneless NY strip steaks, kosher salt & black pepper
2 TB olive oil to heavy skillet med-high heat. Sear steaks 2-3 minutes, flip 2 minutes more. Remove from pan, rest 10 minutes, thinly slice across grain
SALAD – mix together
1 head frisée, separated
2 heads red endive, separated
1/2 C pistachios, toasted & chopped
8 ounces sharp cheddar crumbled into 1/2″ pieces
3 med peaches, plums, apricots or pluots (halve and slice into wedges 1/4 – 1/2″ thick)
DRESSING – MIX TOGETHER
2 TB champagne or white vinegar
1/2 TB minced shallot
1/2 TB whole grain mustard
1 TB honey
3 TB olive oil, mix in last to shallot mixture (after it rests 5 min), dress salad.
Prosciutto Salad
September 4, 2023
WSJ June 2023
INGREDIENTS for 4
Bag of lettuce (Champs Élysée)
1 small shallot sliced in thin rounds
3 TB lemon juice
2 TB red wine vinegar
4 TB Olive oil
1 tsp Dijon mustard
1 1/2 tsp honey
1/4 tsp kosher salt
Ground black pepper
4 oz sliced prosciutto
2 TB olive oil
1/2 c shaved Parmesan-Reggiano
DIRECTIONS
- COMBINE shallots, lemon, vinegar oil, mustard & honey, S&P)
- Fry pan, med-hi. Fry prosciutto slices in oil 2TB, 2 minutes, flip 1 minute more. Pat dry on paper towel. Cool.
- Dress salad with shallot dressing, Crumble prosciutto over salad.
Sheet pan roasted chicken fennel green olives
January 23, 2023
WSJ 2023 serves 4 Bake 450º QED
INGREDIENTS
1 large fennel bulb
6 bone-in chicken thighs
3 TB olive oil
2 tsp turmeric
2 tsp fennel seeds, lightly crushed
2 tsp cumin seeds lightly crushed
salt & fresh ground pepper
2 C water
1 C jasmine rice
1/2 C Castelvetrano olives, crushed, pitted
1 juice 1 lemon
1/4 C chopped parsley
DIRECTIONS
- Halve fennel bulb lengthwise, cut each half into 4 wedges
- In large bowl, toss chicken, fennel and spices with olive oil
- Large sheet pan lined with parchment paper. Spread fennel and chicken (skin side up) on pan.
- Roast 15 min, remove fat (paper towels) or pour off rendered fat. Return to oven, roast 10-15 min more until skin crispy.
- In pot on stove, bring 2 C water to boil, add 1C rice & 1 TB oil & pinch salt. Simmer until tender 15 min, let sit 10 min.
- Remove chicken from oven, squeeze lemon over chicken, fennel etc. Garnish with chopped parsley. Serve with rice
Cannellini Sage Tomato Sausage
January 2, 2023
WSJ Oct 2022 SVG 6
INGREDIENTS
1 lb cannellini beans, soaked overnight
5 cloves garlic
1 sprig fresh sage
olive oil
3 sweet Italian sausages, cut lengthwise, remove from casings
2 cloves garlic
4 fresh sage leaves
Can 28 oz crushed tomatoes
salt & pepper
BEANS
- clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
- Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)
SAUSAGES & TOMATOES Pre Heat oven 375°
- Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
- ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
- ADD 4 C prepared beans
- Transfer to oven, bake 25-30 min until edges crusty & brown
Roasted Tomato Anchovy Bucatini
January 2, 2023
Alison Roman SVG: 4
INGREDIENTS
1/4 C olive oil
1/2 small red onion thinly sliced
4 anchovy fillets in oil
chili flakes
2 TBs tomato paste
400g/14 oz can whole peeled tomatoes (crush)
340g/12oz bucatini or spaghetti
Sweet Italian sausage, crumbled, cooked separately (optional)
Parmesan cheese
DIRECTIONS
- Boil large pot salted water
- Heat olive oil in heavy based pan, add onion, season with salt & pinch red chili flakes. Cook until done but not browned 10-15 min. ADD anchovies, stir until melted ~30 sec. ADD tomato paste, cook until darkened brick-red ~ 90 sec.
- ADD canned tomatoes crushed, season, reduce heat to med-low. Cook until sauce thickens. ADD cooked crumbled sausage.
- Cook pasta, drain, reserve 1/2 C liquid. ADD pasta and 1/2 C liquid to pan, toss to coat.
- Serve in bowls, top with parmesan cheese
ps, sauce can be made days ahead of time.
Tuna Melt Focaccia
December 8, 2022
Ina Garten
2 (6-8oz tuna in oil) drained (save oil)
1/2 C heart celery diced
3 scallions minced
3 TB fresh dill or flat leaf parsley minced
2 TB lemon juice
1 TB capers
1/3 to 3/4 C mayo
1 tsp anchovy paste
4 oz Emanthaler grated
Focaccio -oil and toast
1 oz micro greens to top (optional)
- Mix all ingredients together
- Pre toast bread
- Top with cheese
- Broil 1-2 min
Olsson Recipes 