prep time: tbd
cook time: 2 hours & 15 minutes
servings: 4
ingredients:
4 turkey thighs or legs
1 small carrot - chopped
1 small onion - chopped
1 sprig rosemary
2 sprigs thyme
1 bay leaf
1 tablespoon tomato paste
1 small can peeled whole tomatoes
2 cups turkey or chicken stock
2 cups dry white wine
1/2 cup flour
olive oil
salt
pepper
1/4 cup chopped flat-leaf parsley
1/4 cup toasted pine nuts
1 clove garlic - minced
zest of 1 lemon
1. preheat oven to 375 degrees. season thighs with salt and pepper. dredge in flour to coat.
2. in a heavy bottomed pan, heat olive oil over high heat until smoking. place thighs in pan and cook until brown all over, about 5 minutes on each side. transfer to a plate and set aside.
3. reduce heat to medium and add carrot and onion and a pinch of salt and pepper. cook until vegetables are soft and golden brown, about 7 minutes. add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds. add the tomatoes, chicken stock and wine and bring to a boil.
4. place turkey back into pan and submerge at least halfway. cover and place in oven for about 2 hours until meat is nearly falling off the bone. remove from the oven and let stand for 10 minutes.
5. combine parsley, pine nuts, garlic, lemon zest and salt and pepper to taste. sprinkle over osso bucco before serving.
- good, november 2012
Showing posts with label pine nuts. Show all posts
Showing posts with label pine nuts. Show all posts
2.15.2013
10.31.2012
grilled pesto potatoes
prep time: 10 minutes
cook time: 30 minutes
servings: 2 - 3
ingredients:
2 cups fresh basil leaves - packed
1/2 cup fresly grated parmesan-reggiano cheese
1/2 cup olive oil
1/4 cup pine nuts
2 garlic cloves - minced
salt
pepper
5 red potatoes - cut into cubes
steps:
1. combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. with the machine running, slowly add the olive oil and process until smooth. add the cheese and pulse until combined. season with salt and pepper to taste.
2. in a medium bowl, combine potatoes and pesto. mix until potatoes are well covered. spray a large piece of aluminum foil with cooking spray. add the potatoes and wrap in foil packet. wrap another piece of foil around the packet so it is sturdy enough to grill.
3. preheat the grill to medium-high heat. place the potato packet on the grill. cook for 15 minutes and then flip the packet. cook for an additional 15 minutes or until potatoes are tender and slightly crisp. carefully remove the potatoes from the packet and serve warm.
- unknown
cook time: 30 minutes
servings: 2 - 3
ingredients:
2 cups fresh basil leaves - packed
1/2 cup fresly grated parmesan-reggiano cheese
1/2 cup olive oil
1/4 cup pine nuts
2 garlic cloves - minced
salt
pepper
5 red potatoes - cut into cubes
steps:
1. combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. with the machine running, slowly add the olive oil and process until smooth. add the cheese and pulse until combined. season with salt and pepper to taste.
2. in a medium bowl, combine potatoes and pesto. mix until potatoes are well covered. spray a large piece of aluminum foil with cooking spray. add the potatoes and wrap in foil packet. wrap another piece of foil around the packet so it is sturdy enough to grill.
3. preheat the grill to medium-high heat. place the potato packet on the grill. cook for 15 minutes and then flip the packet. cook for an additional 15 minutes or until potatoes are tender and slightly crisp. carefully remove the potatoes from the packet and serve warm.
- unknown
8.27.2012
linguine with broccoli, pine nuts, and red pepper flakes
prep time: tbd
cook time: tbd
servings: 2
ingredients:
1 1/2 pounds broccoli - cut into florets
1/2 pound dried linguine
5 tablespoons olive oil
2 medium garlic cloves - minced
1/8 teaspoon dried red pepper flakes
2 tablespoons lemon juice
1/3 cup grated parmesan cheese + additional for serving
1/4 cup pine nuts - toasted
salt
pepper
steps:
1. blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes. drain and refresh broccoli under cold water. drain again. set aside.
2. cook pasta in a large pot of boiling salted water until al dente. drain well. meanwhile, heat olive oil in heavy large skillet over medium-low heat. add minced garlic, stir 1 minute. add red pepper flakes to skillet, stir 30 seconds. add broccoli, stir until heated through, about 2 minutes.
3. add pasta to skillet and turn to coat with olive oil. add lemon juice and toss to coat. mix in 1/3 cup parmesan cheese. season pasta generously with salt and pepper to taste. transfer to heated platter. sprinkle with toasted pine nuts. serve with additional parmesan.
- epicurious
cook time: tbd
servings: 2
ingredients:
1 1/2 pounds broccoli - cut into florets
1/2 pound dried linguine
5 tablespoons olive oil
2 medium garlic cloves - minced
1/8 teaspoon dried red pepper flakes
2 tablespoons lemon juice
1/3 cup grated parmesan cheese + additional for serving
1/4 cup pine nuts - toasted
salt
pepper
steps:
1. blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes. drain and refresh broccoli under cold water. drain again. set aside.
2. cook pasta in a large pot of boiling salted water until al dente. drain well. meanwhile, heat olive oil in heavy large skillet over medium-low heat. add minced garlic, stir 1 minute. add red pepper flakes to skillet, stir 30 seconds. add broccoli, stir until heated through, about 2 minutes.
3. add pasta to skillet and turn to coat with olive oil. add lemon juice and toss to coat. mix in 1/3 cup parmesan cheese. season pasta generously with salt and pepper to taste. transfer to heated platter. sprinkle with toasted pine nuts. serve with additional parmesan.
- epicurious
8.24.2012
broccoli pine nut pasta salad
prep time: tbd
servings: tbd
ingredients:
1/2 pound wholewheat bowtie pasta
5 cups broccoli florets and peeled chopped stems
1/4 cup olive oil
4 garlic cloves - minced or pressed
1 1/2 cups chopped red peppers
1 1/2 cups hopped grape tomatoes
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
salt
pepper
1/4 cup toasted pine nuts
chopped fresh parsley
steps:
1. bring a large pot of water to a boil. cover and cook the pasta until al dente.
2. meanwhile, steam the broccoli for 5 - 7 minutes, until crisp but still tender and bright green. while the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. drain the broccoli and set aside.
3. when the pasta is ready, drain it and transfer to a serving bowl. toss lightly with the garlic and oil. add the broccoli, bell peppers, and tomatoes to the pasta and toss well. just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. top with the pin nuts and parsley.
- unknown
servings: tbd
ingredients:
1/2 pound wholewheat bowtie pasta
5 cups broccoli florets and peeled chopped stems
1/4 cup olive oil
4 garlic cloves - minced or pressed
1 1/2 cups chopped red peppers
1 1/2 cups hopped grape tomatoes
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
salt
pepper
1/4 cup toasted pine nuts
chopped fresh parsley
steps:
1. bring a large pot of water to a boil. cover and cook the pasta until al dente.
2. meanwhile, steam the broccoli for 5 - 7 minutes, until crisp but still tender and bright green. while the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. drain the broccoli and set aside.
3. when the pasta is ready, drain it and transfer to a serving bowl. toss lightly with the garlic and oil. add the broccoli, bell peppers, and tomatoes to the pasta and toss well. just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. top with the pin nuts and parsley.
- unknown
4.18.2012
clean beet carpaccio with marinated bean salad
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 medium beets
1/2 pound green or mixed beans - trimmed
1/4 cup toasted pine nuts
1/4 cup fresh parsley - chopped
2 shallots - finely chopped
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
sea salt
freshly ground pepper
steps:
1. preheat oven to 400 degrees. wash beets well and remove green tops if necessary. line a roasting pan with aluminum foil and place the beets in the pan. coat them with a tablespoon of olive oil and sprinkle with salt. cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender. beets are done once they can be easily speared with a fork. remove from oven and let cool.
2. meanwhile, mix the shallots in a large bowl with the parsley, mustard and vinegar. slowly whisk in the rest of the olive oil and season with salt and pepper to taste. set aside.
3. bring 6 cups of water to a boil. add the beans and let them cook for about 3 minutes to blanche the beans, not cook them through, so that they stay firm and beautifully bright green. remove beans from the water and add them to the marinade. once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates. top with green beans, spooning any leftover marinade on top, and sprinkle with toasted pine nuts.
- goop, january 2012
cook time: tbd
servings: 4
ingredients:
4 medium beets
1/2 pound green or mixed beans - trimmed
1/4 cup toasted pine nuts
1/4 cup fresh parsley - chopped
2 shallots - finely chopped
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
sea salt
freshly ground pepper
steps:
1. preheat oven to 400 degrees. wash beets well and remove green tops if necessary. line a roasting pan with aluminum foil and place the beets in the pan. coat them with a tablespoon of olive oil and sprinkle with salt. cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender. beets are done once they can be easily speared with a fork. remove from oven and let cool.
2. meanwhile, mix the shallots in a large bowl with the parsley, mustard and vinegar. slowly whisk in the rest of the olive oil and season with salt and pepper to taste. set aside.
3. bring 6 cups of water to a boil. add the beans and let them cook for about 3 minutes to blanche the beans, not cook them through, so that they stay firm and beautifully bright green. remove beans from the water and add them to the marinade. once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates. top with green beans, spooning any leftover marinade on top, and sprinkle with toasted pine nuts.
- goop, january 2012
4.16.2012
best broccoli
prep time: tbd
cook time: 20 - 25 minutes
servings: tbd
ingredients:
4 - 5 pounds broccoli - but into large florets and dried thoroughly
5 tablespoons + 1 1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic - peeled and sliced
3 tablespoons toasted pine nuts
1 lemon
1/3 cup grated parmesan cheese
2 tablespoons basil - julienned
steps:
1. preheat oven to 425 degrees. place broccoli on a cookie sheet. toss olive oil, salt and pepper over the broccoli. toss the garlic cloves over the broccoli. place the broccoli in the oven for 20 - 25 minutes. occasionally shake the pan to turn the broccoli. roast until broccoli is crisp-tender and the tips of some of the florets are browned.
2. remove broccoli from oven. zest lemon over the top along with the lemon juice. toss the remaining 1 1/2 tablespoons olive oil, the pine nuts, basil and the paremsan cheese over the broccoli and serve.
- amateur gourmet blog
cook time: 20 - 25 minutes
servings: tbd
ingredients:
4 - 5 pounds broccoli - but into large florets and dried thoroughly
5 tablespoons + 1 1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic - peeled and sliced
3 tablespoons toasted pine nuts
1 lemon
1/3 cup grated parmesan cheese
2 tablespoons basil - julienned
steps:
1. preheat oven to 425 degrees. place broccoli on a cookie sheet. toss olive oil, salt and pepper over the broccoli. toss the garlic cloves over the broccoli. place the broccoli in the oven for 20 - 25 minutes. occasionally shake the pan to turn the broccoli. roast until broccoli is crisp-tender and the tips of some of the florets are browned.
2. remove broccoli from oven. zest lemon over the top along with the lemon juice. toss the remaining 1 1/2 tablespoons olive oil, the pine nuts, basil and the paremsan cheese over the broccoli and serve.
- amateur gourmet blog
11.08.2011
ravioli with pumpkin alfredo sauce
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 package (25-ounces) frozen chicken & mozzarella ravioli
3 tablespoons flour
2 cups milk
1 can 14-1/2 ounces chicken broth
3 garlic cloves - minced
2 tablespoons butter
1/2 cup shredded parmesan cheese
1/2 cup canned pumpkin
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage
dash ground nutmeg
1/4 cup pine nuts - toasted
steps:
1. cook ravioli according to package directions. meanwhile, in a large bowl, whisk the flour, milk and broth.
2. in a large skillet, saute garlic in butter until tender. stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
3. drain ravioli and stir into sauce. sprinkle with nuts.
note: if sauce is too liquidy, add a bit more flour.
- spokane dinner club blog
cook time: tbd
servings: 6
ingredients:
1 package (25-ounces) frozen chicken & mozzarella ravioli
3 tablespoons flour
2 cups milk
1 can 14-1/2 ounces chicken broth
3 garlic cloves - minced
2 tablespoons butter
1/2 cup shredded parmesan cheese
1/2 cup canned pumpkin
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage
dash ground nutmeg
1/4 cup pine nuts - toasted
steps:
1. cook ravioli according to package directions. meanwhile, in a large bowl, whisk the flour, milk and broth.
2. in a large skillet, saute garlic in butter until tender. stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
3. drain ravioli and stir into sauce. sprinkle with nuts.
note: if sauce is too liquidy, add a bit more flour.
- spokane dinner club blog
10.09.2011
red, white, and green spaghettini
prep time: tbd
cook time: tbd
servings: 5
pasta ingredients:
1 cup plain flour
1/3 cup bran
1 cup egg yolk
7 tablespoons water
2 teaspoons extra virgin olive oil
1 1/2 teaspoon salt
pesto ingredients:
2 cups fresh basil leaves
2 tablespoons fresh parsley
1/2 cup extra virgin olive oil
1 1/2 tablespoons grated parmesan cheese
1 teaspoon salt
2 teaspoons pine nuts
tomatoes
buffalo mozzarella
pasta steps:
1. form a mound with the flour on your workbench, make a well in the middle and add the egg yolks (previously beaten together), water, extra virgin olive oil and salt, slowly incorporating all ingredients together with your fingers in circular movements.
2. once combined, knead the dough until is a smooth mass and then set aside for 30 minutes at room temperature.
3. roll out the pasta with a rolling pin (or use a pasta machine) until it is approximately a 3 millimeters thin sheet. roll up the sheet of pasta on itself to form a cylindrical shape and cut into thin strips approximately 3 millimeters wide.
pesto steps:
1. 1uickly blanch the fresh basil leaves in hot water for 1 second and immediately cool them in a bowl full of water and ice cubes.
2. dry the leaves using a clean dish towel. using a pestle and mortar, pound the dried leaves with all the other ingredients. adjust salt to taste.
3. allow the pesto to rest overnight.
4. halve the tomatoes and place them in a warmed pan with olive oil and a clove of garlic, then add some fresh basil leaves.
5. warm the pesto in a large separate pan. in the meantime, cook the pasta in boiling salted water for 2-3 minutes or until the spaghettini are "al dente."
6. drain the spaghettini and place them in the pan with pesto until they’re completely covered with the sauce, being careful not to overheat.
7. turn off the heat and add a couple of spoons of sauce and garnish with fresh buffalo mozzarella.
- goop, september 2011
cook time: tbd
servings: 5
pasta ingredients:
1 cup plain flour
1/3 cup bran
1 cup egg yolk
7 tablespoons water
2 teaspoons extra virgin olive oil
1 1/2 teaspoon salt
pesto ingredients:
2 cups fresh basil leaves
2 tablespoons fresh parsley
1/2 cup extra virgin olive oil
1 1/2 tablespoons grated parmesan cheese
1 teaspoon salt
2 teaspoons pine nuts
tomatoes
buffalo mozzarella
pasta steps:
1. form a mound with the flour on your workbench, make a well in the middle and add the egg yolks (previously beaten together), water, extra virgin olive oil and salt, slowly incorporating all ingredients together with your fingers in circular movements.
2. once combined, knead the dough until is a smooth mass and then set aside for 30 minutes at room temperature.
3. roll out the pasta with a rolling pin (or use a pasta machine) until it is approximately a 3 millimeters thin sheet. roll up the sheet of pasta on itself to form a cylindrical shape and cut into thin strips approximately 3 millimeters wide.
pesto steps:
1. 1uickly blanch the fresh basil leaves in hot water for 1 second and immediately cool them in a bowl full of water and ice cubes.
2. dry the leaves using a clean dish towel. using a pestle and mortar, pound the dried leaves with all the other ingredients. adjust salt to taste.
3. allow the pesto to rest overnight.
4. halve the tomatoes and place them in a warmed pan with olive oil and a clove of garlic, then add some fresh basil leaves.
5. warm the pesto in a large separate pan. in the meantime, cook the pasta in boiling salted water for 2-3 minutes or until the spaghettini are "al dente."
6. drain the spaghettini and place them in the pan with pesto until they’re completely covered with the sauce, being careful not to overheat.
7. turn off the heat and add a couple of spoons of sauce and garnish with fresh buffalo mozzarella.
- goop, september 2011
6.19.2011
pesto pasta with peas
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
3 tablespoons pine nuts
1 clove garlic - finely minced
1 cup fresh basil leaves
1/3 cup olive oil
1/4 cup finely grated parmesan
coarse salt
freshly ground black pepper
1/2 cup cooked peas (frozen ones are more than okay)
3 cups cooked brown rice pasta or whole wheat pasta
steps:
1. pulse the pine nuts in a blender or food processor until minced. add the garlic, basil and olive oil and pulse until the mixture is nicely pureed. remove to a bowl and stir in the parmesan cheese. add salt and pepper to taste. mix as much of the pesto as you like with the peas and pasta.
- goop, april 2010
cook time: tbd
servings: tbd
ingredients:
3 tablespoons pine nuts
1 clove garlic - finely minced
1 cup fresh basil leaves
1/3 cup olive oil
1/4 cup finely grated parmesan
coarse salt
freshly ground black pepper
1/2 cup cooked peas (frozen ones are more than okay)
3 cups cooked brown rice pasta or whole wheat pasta
steps:
1. pulse the pine nuts in a blender or food processor until minced. add the garlic, basil and olive oil and pulse until the mixture is nicely pureed. remove to a bowl and stir in the parmesan cheese. add salt and pepper to taste. mix as much of the pesto as you like with the peas and pasta.
- goop, april 2010
4.01.2011
roasted garlic crostini with pine nuts and roasted peppers
prep time: tbd
cook time: 30-40 minutes
servings: 4 - 6
ingredients:
1 large head garlic
1 teaspoon olive oil
12 baguette slices - lightly toasted
2 tablespoons softened butter
1/4 cup pine nuts or almonds - lightly toasted
1/4 cup diced roasted red peppers
steps:
1. preheat the oven to 375 degrees. set the head of garlic on an 8-inch piece of foil, drizzle with the oil and wrap up securely. bake until tender 30 - 40 minutes. set aside to cool.
2. squeeze the garlic from the skins into a bowl, add the softened butter and mash with a fork. spread the garlic onto the toast, sprinkle with the pine nuts and peppers.
- sam's club source, june/july 2007
cook time: 30-40 minutes
servings: 4 - 6
ingredients:
1 large head garlic
1 teaspoon olive oil
12 baguette slices - lightly toasted
2 tablespoons softened butter
1/4 cup pine nuts or almonds - lightly toasted
1/4 cup diced roasted red peppers
steps:
1. preheat the oven to 375 degrees. set the head of garlic on an 8-inch piece of foil, drizzle with the oil and wrap up securely. bake until tender 30 - 40 minutes. set aside to cool.
2. squeeze the garlic from the skins into a bowl, add the softened butter and mash with a fork. spread the garlic onto the toast, sprinkle with the pine nuts and peppers.
- sam's club source, june/july 2007
2.18.2011
stuffed mushroom caps
prep time: tbd
cook time: 10 minutes
servings: 10 - 12 mushrooms
ingredients:
1/4 cup pine nuts
3 cloves minced garlic
1/3 cup fresh basil - chopped
1 tablespoon lime or lemon juice
1 cup chopped jicama tomato
1/4 cup diced cucumber
2 tablespoons sesame seeds
10 - 12 large mushrooms - stems removed
steps:
1. place all the ingredients except for the mushrooms and jicama into a food processor and chope until well mixed. remove any built-up mixture from the sides of the blender and repeat the process until a very fine mixture has formed.
2. add the jicama and pulse a couple of times lightly to chop it up and distribute into the mixture.
3. scoop mixture into the top of the mushrooms and place on a baking sheet. bake at 350 degrees for 10 minutes until cooked through and soft.
- goop, january 2011
cook time: 10 minutes
servings: 10 - 12 mushrooms
ingredients:
1/4 cup pine nuts
3 cloves minced garlic
1/3 cup fresh basil - chopped
1 tablespoon lime or lemon juice
1 cup chopped jicama tomato
1/4 cup diced cucumber
2 tablespoons sesame seeds
10 - 12 large mushrooms - stems removed
steps:
1. place all the ingredients except for the mushrooms and jicama into a food processor and chope until well mixed. remove any built-up mixture from the sides of the blender and repeat the process until a very fine mixture has formed.
2. add the jicama and pulse a couple of times lightly to chop it up and distribute into the mixture.
3. scoop mixture into the top of the mushrooms and place on a baking sheet. bake at 350 degrees for 10 minutes until cooked through and soft.
- goop, january 2011
2.07.2011
suffed tomatoes
prep time: tbd
cook time: 15 - 20 minutes
servings: 4 -5
ingredients:
4 large or 5 medium form, rip tomatoes
1/4 teaspoon salt + pinch
5-ounces fresh spinach
1/3 cup uncooked long-grain rice
1 tablespoon + 2 teaspoons olive oil
1 tablespoon pine nuts
1 small clove garlic
1/4 teaspoon dried basil - crumbled
pepper
1/3 cup grated parmesan cheese
2 teaspoons butter
steps:
1. cut 1/2-inch slice off top of each tomato and discard. cut out core of each tomato, scoop out and discard seeds and liquid. sprinkle insides of tomatoes lightly with salt. let tomatoes drain, inverted, on paper towel-lined wire rack.
2. rinse spinach thoroughly in large basin of lukewarm water; drain. pinch off and discard stems. place spinach with water that clings to leaves in large saucepan over medium heat. steam, covered, until spinach is tender, about 5 minutes; drain. reserve.
3. cook rice according to package directions until tender. transfer to medium bowl. reserve.
4. heat 2 teaspoons of oil in small skillet over medium-low heat; add pin nuts. saute until nuts are light brown, 30 -45 seconds. transfer nuts immediately to paper towel-lined plate to drain.
5. heat oven to 350 degrees. squeeze reserved spinach gently to remove excess moisture but to not squeeze dry. process spinach in blender or food processor until coarsely chopped. add pine nuts; process 5 seconds.
6. mince garlic; add to reserved rice. add spinach mixture, basil, 1/4 teaspoon salt, pepper to taste and remaining 1 tablespoon oil; stir to mix. stir in cheese. spoon rice mixture into tomatoes, mounding slightly. dot tops of rice filling with butter. place tomatoes in greased shallow casserole dish.
7. bake just until tomatoes are tender but not soft; 15 - 20 minutes.
- from the worst italian cooking class ever (but the recipes are good)
cook time: 15 - 20 minutes
servings: 4 -5
ingredients:
4 large or 5 medium form, rip tomatoes
1/4 teaspoon salt + pinch
5-ounces fresh spinach
1/3 cup uncooked long-grain rice
1 tablespoon + 2 teaspoons olive oil
1 tablespoon pine nuts
1 small clove garlic
1/4 teaspoon dried basil - crumbled
pepper
1/3 cup grated parmesan cheese
2 teaspoons butter
steps:
1. cut 1/2-inch slice off top of each tomato and discard. cut out core of each tomato, scoop out and discard seeds and liquid. sprinkle insides of tomatoes lightly with salt. let tomatoes drain, inverted, on paper towel-lined wire rack.
2. rinse spinach thoroughly in large basin of lukewarm water; drain. pinch off and discard stems. place spinach with water that clings to leaves in large saucepan over medium heat. steam, covered, until spinach is tender, about 5 minutes; drain. reserve.
3. cook rice according to package directions until tender. transfer to medium bowl. reserve.
4. heat 2 teaspoons of oil in small skillet over medium-low heat; add pin nuts. saute until nuts are light brown, 30 -45 seconds. transfer nuts immediately to paper towel-lined plate to drain.
5. heat oven to 350 degrees. squeeze reserved spinach gently to remove excess moisture but to not squeeze dry. process spinach in blender or food processor until coarsely chopped. add pine nuts; process 5 seconds.
6. mince garlic; add to reserved rice. add spinach mixture, basil, 1/4 teaspoon salt, pepper to taste and remaining 1 tablespoon oil; stir to mix. stir in cheese. spoon rice mixture into tomatoes, mounding slightly. dot tops of rice filling with butter. place tomatoes in greased shallow casserole dish.
7. bake just until tomatoes are tender but not soft; 15 - 20 minutes.
- from the worst italian cooking class ever (but the recipes are good)
2.02.2011
pollo pinoli
prep time: tbd
cook time: tbd
servings: 8
ingredients:
8 chicken legs and 8 thighs
2/3 cup pine nuts
1 tablespoon olive oil
1 tablespoon butter
6 fresh sage leaves or 1 teaspoon dry sage
1/4 cup water
additional fresh sage leaves (optional)
steps:
1. rinse chicken and pat dry; set aside.
2. toast pine nuts in a heavy bottomed 5 - 6 quart pan over medium heat until golden; about 7 minutes, shaking pan frequently. pour out of pan.
3. increase heat to medium-high; add oil and butter to pan. when butter is melted, add half the chicken pieces; cook, turning as needed, until browned on all sides; about 12 minutes. remove from pan and set aside. repeat to brown remaining chicken.
4. return all chicken (and any juices) and pin nuts to pan. add sage leaves and water. reduce heat, cover, and simmer until meat near bone is no longer pink; about 25 minutes. if desired, garnish with additional sage leaves.
- from the worst italian cooking class ever (but the recipes are good)
cook time: tbd
servings: 8
ingredients:
8 chicken legs and 8 thighs
2/3 cup pine nuts
1 tablespoon olive oil
1 tablespoon butter
6 fresh sage leaves or 1 teaspoon dry sage
1/4 cup water
additional fresh sage leaves (optional)
steps:
1. rinse chicken and pat dry; set aside.
2. toast pine nuts in a heavy bottomed 5 - 6 quart pan over medium heat until golden; about 7 minutes, shaking pan frequently. pour out of pan.
3. increase heat to medium-high; add oil and butter to pan. when butter is melted, add half the chicken pieces; cook, turning as needed, until browned on all sides; about 12 minutes. remove from pan and set aside. repeat to brown remaining chicken.
4. return all chicken (and any juices) and pin nuts to pan. add sage leaves and water. reduce heat, cover, and simmer until meat near bone is no longer pink; about 25 minutes. if desired, garnish with additional sage leaves.
- from the worst italian cooking class ever (but the recipes are good)
1.28.2011
pesto
prep time: tbd
cook time: tbd
servings: 3/4 cup
ingredients:
1/4 cup + 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed fresh basil leaves - rinsed, drained and stemmed (do not use dried basil)
2 medium cloves of garlic
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons freshly grate romano cheese
steps:
1. heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. add pine nuts; saute, stirring and shaking the pan constantly until nuts are light brown; 30 - 45 seconds. transfer nuts immediately to paper towel-lined plat to drain.
2. combine pin nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender container. process until mixture is evenly blended and pieces are very finely chopped.
3. transfer basil mixture to small bowl. stir in parmesan and romano cheese.
4. pesto can be refrigerated, covered with a thin layer of olive oil, up to 1 week; or pesto can be frozen for several months. thaw and bring to room temperature before using.
serving suggestions:
toss pesto withhot cooked buttered fettuccine or linguine; this recipe will dress 1/2 - 3/4 pound pasta. stir small amount of pesto into broth-based vegetable or meat soups. whisk small amount of pesto into vinaigrette for tossed salads. mix pesto with softened butter to be used on steamed vegetables, poached fish or omlets.
- from the worst italian cooking class ever (but the recipes are good)
cook time: tbd
servings: 3/4 cup
ingredients:
1/4 cup + 1 tablespoon olive oil
2 tablespoons pine nuts
1 cup tightly packed fresh basil leaves - rinsed, drained and stemmed (do not use dried basil)
2 medium cloves of garlic
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons freshly grate romano cheese
steps:
1. heat 1 tablespoon of the oil in small saucepan or skillet over medium-low heat. add pine nuts; saute, stirring and shaking the pan constantly until nuts are light brown; 30 - 45 seconds. transfer nuts immediately to paper towel-lined plat to drain.
2. combine pin nuts, basil leaves, garlic, salt and remaining 1/4 cup oil in food processor or blender container. process until mixture is evenly blended and pieces are very finely chopped.
3. transfer basil mixture to small bowl. stir in parmesan and romano cheese.
4. pesto can be refrigerated, covered with a thin layer of olive oil, up to 1 week; or pesto can be frozen for several months. thaw and bring to room temperature before using.
serving suggestions:
toss pesto withhot cooked buttered fettuccine or linguine; this recipe will dress 1/2 - 3/4 pound pasta. stir small amount of pesto into broth-based vegetable or meat soups. whisk small amount of pesto into vinaigrette for tossed salads. mix pesto with softened butter to be used on steamed vegetables, poached fish or omlets.
- from the worst italian cooking class ever (but the recipes are good)
1.18.2011
warm salmon and asparagus salad with pesto
prep time: tbd
cook time: tbd
servings: 2
pesto ingredients:
2 bunches fresh basil - washed and leaves pulled
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove garlic
sea salt
salmon ingredients:
2 portions wild salmon
2 tablespoons fresh pesto
1 bunch asparagus - woody ends trimmed
4 cups mesclun greens or arugula
extra virgin olive oil
lemon
pesto steps:
1. place basil, pine nuts, and garlic in a food processor; process on medium. drizzle in olive oil while the motor is running. season with salt.
2. if too thick, add a small amount of water and process. set aside in a bowl.
salmon steps:
1. turn grill or broiler on high. brush each piece of salmon with olive oil and season with salt and pepper. do the same with the asparagus.
2. grill the asparagus for 2 minutes on each side. set aside. grill the salmon for 3 minutes on each side.
3. meanwhile, place the greens in a bowl, toss with olive oil, salt and lemon juice. place on 2 plates.
4. arrange the asparagus and salmon. drizzle 1 tablespoon of pesto over the top of each piece of salmon. serve while salmon is warm.
- goop, january 2011
cook time: tbd
servings: 2
pesto ingredients:
2 bunches fresh basil - washed and leaves pulled
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove garlic
sea salt
salmon ingredients:
2 portions wild salmon
2 tablespoons fresh pesto
1 bunch asparagus - woody ends trimmed
4 cups mesclun greens or arugula
extra virgin olive oil
lemon
pesto steps:
1. place basil, pine nuts, and garlic in a food processor; process on medium. drizzle in olive oil while the motor is running. season with salt.
2. if too thick, add a small amount of water and process. set aside in a bowl.
salmon steps:
1. turn grill or broiler on high. brush each piece of salmon with olive oil and season with salt and pepper. do the same with the asparagus.
2. grill the asparagus for 2 minutes on each side. set aside. grill the salmon for 3 minutes on each side.
3. meanwhile, place the greens in a bowl, toss with olive oil, salt and lemon juice. place on 2 plates.
4. arrange the asparagus and salmon. drizzle 1 tablespoon of pesto over the top of each piece of salmon. serve while salmon is warm.
- goop, january 2011
1.14.2011
scallops with white bean puree, kale & pinenuts
prep time: tbd
cook time: tbd
servings: 6
white bean ingredients: makes 2-3 cups
1 cup dried white beans
1/4 cup olive oil
8 garlic cloves - crushed
1 medium spanish onion diced
1 bay leaf
2 teaspoons salt
topping ingredients:
6 tablespoons olive oil
1/4 cup chopped shallots
1/2 cup pine nuts
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons sherry vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon thyme leaves
kale & scallops ingredients:
1 bunch tuscan kale (3/4 pound) - ribs removed, leaves roughly chopped
1/4 cup shallots
24 large sea scallops (about 2 pounds) - tough muscle removed
1/2 pound chorizo - cut on the bias into 1/8 inch slices (optional)
2 cups white bean puree (recipe follows)
white bean puree steps:
1. place the beans in a large bowl and cover with room temperature water by 2 inches. soak at room temperature overnight.
2. drain the beans and add them to a medium saucepan or dutch oven with the olive oil, garlic, onion, bay leaf, and salt. cover with water by 3 inches (you can also use veggie stock for more flavor) and cook until the beans are tender, about 1 hour.
3. remove the bay leaf, drain the beans, and reserve the cooking liquid. puree the beans in a food processor with 3/4 cup of the cooking liquid (you may have to do this in batches depending on the size of your machine). the puree should be the consistency of a thick milkshake. taste for seasoning, and add salt and pepper as necessary. (can be make 1 - 2 days in advance).
topping steps:
1. in a small saucepan, heat the olive oil over medium-low heat. add the shallots and cook until soft, 2 - 3 minutes. Reduce the heat to low, and add the pine nuts, lemon zest, vinegar, red pepper flakes, and thyme. cook for 2 - 3 minutes, then turn off the heat and allow to cool at room temperature. (Can be made hours in advance).
kale & scallops steps:
1. fill a medium saucepan or dutch oven with salted water and bring to a boil. blanch the kale for 2 minutes, drain in a colander, and rinse with cold water until cool. squeeze out any extra moisture, and set aside.
2. add 2 tablespoons of olive oil to the saucepan and set it over medium heat. sauté the shallots until translucent, 2 - 3 minutes. add the kale and cook for an additional 2 minutes, until heated through. season with salt and pepper, set aside. (Can be made hours in advance).
3. about 10 minutes before service, make the scallops. heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large cast iron skillet or sauté pan over high heat. pat the scallops dry with paper towels and season with salt and pepper. when the oil is hot, but not smoking, and the butter is frothy but not beginning to brown, add the scallops. sear without touching for 2 minutes, until golden brown. flip them and cook for another 1 - 2 minutes, until the sides have become nearly opaque. remove to a plate.
4. add the chorizo, if using, to the pan and heat through for 1 - 2 minutes.
5. spread 1/4 - 1/2 cup of warm white bean puree on each plate. place 4 scallops on top, arrange the kale between the scallops, and top them with the pine nut topping and slices of warm chorizo.
- adapted from the new brooklyn cookbook/saul restaurant by way of the huffington post
cook time: tbd
servings: 6
white bean ingredients: makes 2-3 cups
1 cup dried white beans
1/4 cup olive oil
8 garlic cloves - crushed
1 medium spanish onion diced
1 bay leaf
2 teaspoons salt
topping ingredients:
6 tablespoons olive oil
1/4 cup chopped shallots
1/2 cup pine nuts
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons sherry vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon thyme leaves
kale & scallops ingredients:
1 bunch tuscan kale (3/4 pound) - ribs removed, leaves roughly chopped
1/4 cup shallots
24 large sea scallops (about 2 pounds) - tough muscle removed
1/2 pound chorizo - cut on the bias into 1/8 inch slices (optional)
2 cups white bean puree (recipe follows)
white bean puree steps:
1. place the beans in a large bowl and cover with room temperature water by 2 inches. soak at room temperature overnight.
2. drain the beans and add them to a medium saucepan or dutch oven with the olive oil, garlic, onion, bay leaf, and salt. cover with water by 3 inches (you can also use veggie stock for more flavor) and cook until the beans are tender, about 1 hour.
3. remove the bay leaf, drain the beans, and reserve the cooking liquid. puree the beans in a food processor with 3/4 cup of the cooking liquid (you may have to do this in batches depending on the size of your machine). the puree should be the consistency of a thick milkshake. taste for seasoning, and add salt and pepper as necessary. (can be make 1 - 2 days in advance).
topping steps:
1. in a small saucepan, heat the olive oil over medium-low heat. add the shallots and cook until soft, 2 - 3 minutes. Reduce the heat to low, and add the pine nuts, lemon zest, vinegar, red pepper flakes, and thyme. cook for 2 - 3 minutes, then turn off the heat and allow to cool at room temperature. (Can be made hours in advance).
kale & scallops steps:
1. fill a medium saucepan or dutch oven with salted water and bring to a boil. blanch the kale for 2 minutes, drain in a colander, and rinse with cold water until cool. squeeze out any extra moisture, and set aside.
2. add 2 tablespoons of olive oil to the saucepan and set it over medium heat. sauté the shallots until translucent, 2 - 3 minutes. add the kale and cook for an additional 2 minutes, until heated through. season with salt and pepper, set aside. (Can be made hours in advance).
3. about 10 minutes before service, make the scallops. heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large cast iron skillet or sauté pan over high heat. pat the scallops dry with paper towels and season with salt and pepper. when the oil is hot, but not smoking, and the butter is frothy but not beginning to brown, add the scallops. sear without touching for 2 minutes, until golden brown. flip them and cook for another 1 - 2 minutes, until the sides have become nearly opaque. remove to a plate.
4. add the chorizo, if using, to the pan and heat through for 1 - 2 minutes.
5. spread 1/4 - 1/2 cup of warm white bean puree on each plate. place 4 scallops on top, arrange the kale between the scallops, and top them with the pine nut topping and slices of warm chorizo.
- adapted from the new brooklyn cookbook/saul restaurant by way of the huffington post
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