- 16 2.5” – 4” zucchini flowers
- 4 ounces of goat cheese; we had regular Cyprus Grove, but I would like to try it with their “purple haze” which has some very floral herbs in it
- 4 cloves garlic sliced into about 2 mm slices
- 1 sprig fresh thyme, leaves removed and roughly chopped
- 2-3 T EVOO
- Cracked pepper and kosher salt to taste
Friday, September 9, 2011
Monday, August 15, 2011
- 4 vine-riped tomatoes, with tops removed, and seeds scooped out.
- 10 ounces soft goat cheese, I used 5 ounces of plain goat cheese, and 5 ounces of "Purple Haze" a goat cheese with herbs, lots of fennel
- 1-2 ounces pistachios, optional
- ground black pepper to taste
- a few tablespoons good balsamic vinegar
- frisee, arugula or basil to garnish
We had very chalky goat chesse with ours, and it was nice, the chalkiness was a good counterpoint to the tomato. When I do this, I will probably did this, I placed each tomato on a salad of greens with balsamic dressing. I also served it with gazpacho.
- 1 recipe arrabbiata sauce, similar to this
- 1 recipe gnocchi
- 1/2 recipe pesto (really, you should make the full recipe, and just save the rest for use in another dish)
- 2 four-ounce buffalo mozzeralla balls, cut into a 1/2" dice
This was a huge hit at our house. It is very rich without actually being very high fat or caloric. It's a tad on the labor-intensive side, given the gnocchi and the two sacues, but if you make the pesto the day before, and use half of it for something else, it will feel less-so.
Monday, July 25, 2011
Makes 12 ounces, enough to serve around 12 generously for appetizers
Source: This is my take on one of my favorite pre-appetizers at Oleana, whipped feta and red peppers. Theirs is definitely better, and of a lighter texture, but this is nice since it's so easy to make at home!
- 2 roasted red peppers
- 8 ounces very good, non-barrel-aged Feta (I recommend "Mt. Vikos" feta, as usual)
If you have a very good blender, you may be able to do this in a blender. If your blender lets you down frequently as mine does when making thick pastes, you'll need to start this in a food processor then move the mixture to a blender to make it smoother.
Puree the peppers in a food processor or very powerful blender. Crumble the feta and add it to the red peppers. Add a small amount of feta at first to avoid "splashing," then add the rest. Puree till smooth. To get an even smoother texture, move the mixture to a blender. Don't over-blend, or you will end up with more of a paste than something whipped. It's still good, but it is better if you can maintain a little of the texture, as it helps maintain the lighter, more whipped texture.
Serve with bread; foccaccia is great with it.
I am going to try using the leftovers on some sandwiches; if anything works out, I'll post a recipe of that.
Friday, July 22, 2011
- 4 ripe tomatoes (normal, "on the vine" size), cut into a 1/2 inch dice
- 1 pound 21-25 shrimp, boiled in salted water for 1-2 minutes, or until pink through. Strain and run cool water over them to stop cooking and reduce temperation. Peel and cut into thirds.
- .4 to .5 pounds fresh feta (Mount Vikos, available at Whole Foods is my favorite to use. The quality of the feta drives the quality of this dish overall--so don't skimp).
- 2 leafy stalks of basil, or a large package if you get it from the store, roughly chopped, such that the pieces are around 1 cm square in surface area
- 1 pound farfalle (bow-tie pasta) cooked until al dente in salted water. Strain the pasta, and continue to run cold water over it to lower the temperature to around room temp
- Cayenne pepper to taste
Mix all the ingredients together in a large bowl. Liberally add cayenne pepper along the top, mix it in, taste. Continue to add more cayenne pepper till you taste it, and the pasta has a little latent heat, but is not over-poweringly spicy on first trying it.
I got the idea for this from a burrata and ham appetizer we had while in Rome. True, it is served with a Spanish ham, but believe it or not, that's what they did in Italy. And it was so much better than if it had been made with prosciutto, that I see no need to change; why be more Roman than the Romans?
Serves 4 for a dinner portion, and 8 for an appetizer portion
- 2 burrata balls (I'm guessing they're usually around 6 ounces)
- .25 pounds Jamon Iberico (you can use Serrano, which is the cheaper version, but the jamon iberico is the best. In Boston you can get it at Las Ventas on Harrison)
- 8 ripe, fresh figs, cut into eighths
- A few handfuls of pistachios
- 14 ounces of arugula (washed and dried)
- Balsamic Vinaigrette dressing
- Balsamic vinaigrette
- 1 part balsamic vinegar
- 2-3 parts very good olive oil
- Liberal pinch kosher salt
- ½ tsp Dijon mustardgradually whisk in olive oil with other ingredients until emulsified
Tuesday, June 28, 2011
1 cup lentils
2 cups water
Juice of 2 lemons
1-2 T minced dill
2 cloves garlic minced
4 ounces feta
1-2 tsp minced chervil leaves (optional)
salt and cayenne pepper to taste
Bring lentils and water to a boil. Reduce heat to a simmer, cover and let simmer until tender, around 30 minutes.
Cool lentils, then mix in the remainder of the ingredients, and season with cayenne and salt.
Monday, May 16, 2011
- 20 Large Brussels sprouts
- 1 large red onion
- 1 bushel of dill
- 1 large fennel bulb
- 8 oz butter
- Juice of 2 large lemons
- 4 oz parmiggiano reggiano cheese, grated
1. Shave brussels with a mandolin or in a food processor using the slicer attachment
2. Chop dill
3. Slice fennel very thin using the mandolin or the slicer attachment
4. Cut red onion in half moon shapes and slice it as well
5. Warm butter over medium-high heat. Whisk continuously until butter turns a light brown color and smells mildly of nuts
6. Add lemon juice to brown butter and whisk
7. Place all vegetables in large bowl and grate parmigiano over them. Sprinkle with salt and grind black pepper.
8. Drizzle brown butter and lemon juice and toss salad with dill.
9. Salt more if necessary
Thursday, May 5, 2011
6-10 fresh sea scallops (you can use frozen, but you won't be able to get them to caramelize)
1/4 red onion, sliced into a very thin slice
1/2 cup dried cranberries
1/4 cup vinegar, half balsamic, half red wine vinegar
1 Tablespoon balsamic vinegar
2 Tablespoons EVOO
2 Tablespoons Valrhona chocolate pearls (or chop up other good chocolate into small sizes, chocolate nibs also work)
1 five-ounce package arugula
In a non-stick pan, add some oil (sesame preferred) and sear scallops on high heat turning once you have achieved caremelization on one side. Sear till caramelized on the other side. In the mean time, bring the onions, the cranberries and the mixed vinegars to a boil. Reduce heat and continue to simmer until the onions are very soft, and the cranberries plump with vinegar. Use the other balsamic vinegar and oil and whisk together a vinaigrette.
Toss the arugula with the vinaigrette. Spoon "pickled" onions and cranberries over the salad, arrange the scallops on top, and sprinkle over the chocolate pearls.
1 pound of shrimp, poached and sliced into 2 mm, horizontal slices
1/2 mango, diced into a 1/4" dice
1 avocado, diced into a 1/4" dice (may be more)
2-3 ounces Sweet Red Chili sauce (Thai Kitchen and other brands make this)
Minced cilantro to taste
Mix together, season with salt to taste. Serve on spoons.
1 Recipe basic gnocchi
2 Tablespoon butter
1 pound English peas (weight is with shells on) shell peas
2 shallots, minced
1 package (.75 ounces) tarragon, minced
3/4 cup cream
zest of 1 lemon, minced
Saute shallots in butter until softened and becoming translucent--avoid browning. Add cream and lemon zest. Cook several minutes (3-5) until the butter and cream are emulsified together. Add peas and continue cooking until the peas are approaching desired doneness. Add tarragon at this point, and continue cooking until peas are finished (they should still be firm, but not crunchy, and with a nutty flavor, not a vegetal flavor). Season with salt and pepper.
If you would like a lighter sauce, incorporate some chicken stock or white wine, and reduce slightly. If you would like a more lemony sauce, add some lemon juice at the end.
The addition of sauteed morels would be fantastic here