prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1/4 cup olive oil
2 large shallots - finely chopped
4 large cloves garlic - thinly sliced
1 teaspoon crushed red pepper
1/2 teaspoon fennel seed
1/4 cup brandy or sherry
3/4 cup dry white wine
1/2 cup chicken stock
1 1/2 pints cherry tomatoes - halved
2 pounds jumbo shrimp - peeled, deveined, with tails left on
salt
pepper
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon juice
ciabatta bread - sliced and grilled
steps:
1. in a large skillet with a tight-fitting lid, heat olive oil over medium-high heat. add the shallots, garlic, red pepper, and fennel seed. cook, stirring, until the vegetables soften, about 2 minutes.
2. add brandy and using a long kitchen match or barbecue lighter, ignite the alcohol. turn off the heat and let the flame subside. add the wine and simmer until reduced by half, about 3 minutes.
3. add the stock and tomatoes. cook until the tomatoes are heated through, about 2 minutes. add the shrimp and season with salt and pepper. cover the pan and simmer, shaking occasionally, until the shrimp are opaque in the center, about 3 minutes.
4. stir in parsley and lemon juice. serve with bread.
- rachael ray magazine, july/august 2014
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
3.11.2015
3.06.2015
vegetable "lasagna" stacks
prep time: 30 minutes
servings: 4
ingredients:
3 zucchini - cut on an angle into 1/4-inch thick slices
1 lemon - zested and juiced
2 tablespoons olive oil
1 pound ricotta
1/4 cup heavy cream
5 tablespoon chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
1 large tomato - thinly sliced
2 tablespoons pesto
salt
pepper
steps:
1. in a small bowl, toss zucchini with lemon zest, lemon juice, olive oil, and salt and pepper.
2. in a medium bowl, combine the ricotta, heavy cream, parsley, and oregano. season with salt and pepper
3. build individual lasagnas by stacking three layers each of zucchini, ricotta mixture and tomato slices. top with pesto.
- rachael ray magazine, july/august 2014
servings: 4
ingredients:
3 zucchini - cut on an angle into 1/4-inch thick slices
1 lemon - zested and juiced
2 tablespoons olive oil
1 pound ricotta
1/4 cup heavy cream
5 tablespoon chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
1 large tomato - thinly sliced
2 tablespoons pesto
salt
pepper
steps:
1. in a small bowl, toss zucchini with lemon zest, lemon juice, olive oil, and salt and pepper.
2. in a medium bowl, combine the ricotta, heavy cream, parsley, and oregano. season with salt and pepper
3. build individual lasagnas by stacking three layers each of zucchini, ricotta mixture and tomato slices. top with pesto.
- rachael ray magazine, july/august 2014
2.27.2015
pesto tartlets
prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
3 cups arugula
1/3 cup grated parmesan
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic
1 sheet frozen puff pastry - thawed and quartered
1 cup halved grape tomatoes
4 ounces burrata - torn
salt
pepper
steps:
1. in a food processor, puree arugula, parmesan, olive oil, vinegar, and garlic. season with salt and pepper to taste.
2. preheat oven to 425 degrees. place puff pastry on a parchment-lined baking sheet. pierce with fork. top with tomatoes and season with salt and pepper. bake until crisp, 15 minutes.
3. top with burrata and pesto.
- rachael ray magazine, july/august 2014
cook time: 15 minutes
servings: 4
ingredients:
3 cups arugula
1/3 cup grated parmesan
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic
1 sheet frozen puff pastry - thawed and quartered
1 cup halved grape tomatoes
4 ounces burrata - torn
salt
pepper
steps:
1. in a food processor, puree arugula, parmesan, olive oil, vinegar, and garlic. season with salt and pepper to taste.
2. preheat oven to 425 degrees. place puff pastry on a parchment-lined baking sheet. pierce with fork. top with tomatoes and season with salt and pepper. bake until crisp, 15 minutes.
3. top with burrata and pesto.
- rachael ray magazine, july/august 2014
2.09.2015
pastrami spice-encrusted venison with huckleberry ketchup
prep time: 24 hours
cook time: 45 minutes
servings: 6
huckleberry ketchup ingredients:
2 tablespoons vegetable oil
2 medium yellow onions- minced
1 teaspoon minced garlic
12 roma plum tomatoes - seeded and quartered
3 pounds huckleberries
2 cups dry red wine
1 cup red wine vinegar
2 oranges - zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin
venison ingredients:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 - 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons salt
1 cup juniper berries
4 tablespoons sugar
1 4-pound venison loin - trimmed of excess fat
1/4 cup vegetable oil
huckleberry ketchup steps:
1. in a large saucepan, heat the oil over medium high heat. add the onions and cook until they begin to caramelize, about 6 minutes. add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
2. add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. add the wine, vinegar, orange zest and juice, berries, thyme, pepper corns, bay leaves, sugar, tomato paste, and salt. stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 - 20 minutes. stir in gin and cook and additional 3 minutes.
3. strain ketchup into a small bowl and allow to cool.
venison steps:
1. in a spice mill grind the coriander seeds, mustard seeds, white peppercorns, allspice berries, chiles, gingerroot, cinnamon stick, bay leaves, salt, juniper berries, and sugar into a paste.
2. place the venison loin on a sheet of plastic wrap and lightly dust on all sides of with the pastrami spices, then wrap tightly. refrigerate the wrapped loin for at least 12 hours.
3. preheat oven to 400 degrees. in a large saute or roasting pan heat the vegetable oil over high heat. add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into the center reads 142 degrees. remove the loin from the oven, and let rest, covered, for 15 minutes before carving. serve with huckleberry ketchup.
- food network
cook time: 45 minutes
servings: 6
huckleberry ketchup ingredients:
2 tablespoons vegetable oil
2 medium yellow onions- minced
1 teaspoon minced garlic
12 roma plum tomatoes - seeded and quartered
3 pounds huckleberries
2 cups dry red wine
1 cup red wine vinegar
2 oranges - zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin
venison ingredients:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 - 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons salt
1 cup juniper berries
4 tablespoons sugar
1 4-pound venison loin - trimmed of excess fat
1/4 cup vegetable oil
huckleberry ketchup steps:
1. in a large saucepan, heat the oil over medium high heat. add the onions and cook until they begin to caramelize, about 6 minutes. add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
2. add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. add the wine, vinegar, orange zest and juice, berries, thyme, pepper corns, bay leaves, sugar, tomato paste, and salt. stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 - 20 minutes. stir in gin and cook and additional 3 minutes.
3. strain ketchup into a small bowl and allow to cool.
venison steps:
1. in a spice mill grind the coriander seeds, mustard seeds, white peppercorns, allspice berries, chiles, gingerroot, cinnamon stick, bay leaves, salt, juniper berries, and sugar into a paste.
2. place the venison loin on a sheet of plastic wrap and lightly dust on all sides of with the pastrami spices, then wrap tightly. refrigerate the wrapped loin for at least 12 hours.
3. preheat oven to 400 degrees. in a large saute or roasting pan heat the vegetable oil over high heat. add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into the center reads 142 degrees. remove the loin from the oven, and let rest, covered, for 15 minutes before carving. serve with huckleberry ketchup.
- food network
12.24.2014
chickpea stew with orzo and mustard greens
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
salt
pepper
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
steps:
1. in a large pot, heat olive oil over medium-high heat. add the carrots, fennel, and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper, and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
salt
pepper
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
steps:
1. in a large pot, heat olive oil over medium-high heat. add the carrots, fennel, and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper, and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013
9.26.2014
fingerling potato salad
prep time: tbd
cook time: 11 minutes
servings: 6
ingredients:
1 pound fingerling potatoes - halved lengthwise
1/2 pound green beans - trimmed
1/4 cup minced shallot
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons tarragon leaves
2 teaspoons dijon mustard
1 pint grape tomatoes - halved
salt
pepper
steps:
1. boil potatoes in salted water for 8 minutes. add beans; cook until potatoes are tender and beans are crisp-tender, about 3 minutes. drain. let cool in a large bowl. add tomatoes.
2. whisk shallot, olive oil, vinegar, tarragon, and mustard in a small bowl. toss with potato mixture and season to taste.
- rachael ray magazine, july/august 2014
cook time: 11 minutes
servings: 6
ingredients:
1 pound fingerling potatoes - halved lengthwise
1/2 pound green beans - trimmed
1/4 cup minced shallot
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons tarragon leaves
2 teaspoons dijon mustard
1 pint grape tomatoes - halved
salt
pepper
steps:
1. boil potatoes in salted water for 8 minutes. add beans; cook until potatoes are tender and beans are crisp-tender, about 3 minutes. drain. let cool in a large bowl. add tomatoes.
2. whisk shallot, olive oil, vinegar, tarragon, and mustard in a small bowl. toss with potato mixture and season to taste.
- rachael ray magazine, july/august 2014
7.21.2014
bourride a la setoise
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups olive oil + more as needed
1 leek - thinly sliced
2 medium onions - chopped
2 carrots - chopped
1 tomato - chopped
3 sprigs parsley
6 cloves garlic - finely minced
salt
pepper
1 cup white wine
2 - 21/2 pounds monkfish - skinned and boned
1 egg yolk
1 teaspoon lemon juice
steps:
1. heat 2 tablespoons olive oil in a dutch oven or other large lidded pan over medium-high heat. add the leeks, onions, carrots, tomato, parsley and about 1/3 of the minced garlic. reduce heat to medium, season with salt and pepper, and cover. cook, stirring frequently, for 10 minutes.
2. add wine and 1 1/2 cup water and cook for another 5 - 10 minutes, or until vegetables are very tender. transfer mixture to a food processor and puree until smooth. set aside.
3. season fish with salt. heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 - 4 minutes each side. work in batches, adding more oil as needed to keep fish from sticking.
4. return puree to dutch oven along with fish and any juices. bring to a simmer, reduce heat to low, cover and cook for 10 - 15 minutes, or until fish is cooked through.
5. combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine. begin to add the remaining cup or so of oil a drop at a time, whisking constantly. once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise. season as needed.
6. using a slotted spoon, gently transfer fish to a plate and keep warm. adjust seasoning of the vegetable mixture. remove from heat and whisk in the egg yolk mixture. add fish back in before serving.
- new york times, july 2014
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups olive oil + more as needed
1 leek - thinly sliced
2 medium onions - chopped
2 carrots - chopped
1 tomato - chopped
3 sprigs parsley
6 cloves garlic - finely minced
salt
pepper
1 cup white wine
2 - 21/2 pounds monkfish - skinned and boned
1 egg yolk
1 teaspoon lemon juice
steps:
1. heat 2 tablespoons olive oil in a dutch oven or other large lidded pan over medium-high heat. add the leeks, onions, carrots, tomato, parsley and about 1/3 of the minced garlic. reduce heat to medium, season with salt and pepper, and cover. cook, stirring frequently, for 10 minutes.
2. add wine and 1 1/2 cup water and cook for another 5 - 10 minutes, or until vegetables are very tender. transfer mixture to a food processor and puree until smooth. set aside.
3. season fish with salt. heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 - 4 minutes each side. work in batches, adding more oil as needed to keep fish from sticking.
4. return puree to dutch oven along with fish and any juices. bring to a simmer, reduce heat to low, cover and cook for 10 - 15 minutes, or until fish is cooked through.
5. combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine. begin to add the remaining cup or so of oil a drop at a time, whisking constantly. once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise. season as needed.
6. using a slotted spoon, gently transfer fish to a plate and keep warm. adjust seasoning of the vegetable mixture. remove from heat and whisk in the egg yolk mixture. add fish back in before serving.
- new york times, july 2014
5.09.2014
moroccan baked eggs
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 cup olive oil
1 large onion - diced
4 large garlic cloves - peeled and minced
1 pound merguez sausage
1 tablespoon ras el hanout
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon harissa
2 15-ounce cans fire-roasted tomatoes
4 eggs
1/2 cup roughly chopped cilantro
4 tablespoons crumbled goat cheese
steps:
1. heat some oilve oil in a large pan over medium heat. add the onion and stir until they start to brown. add the garlic and cook for a few minutes. add the sausage and saute for about 3 minutes, careful not to overcook the sausage.
2. add the ras el hanout, paprika, and salt and stir to slightly "toast" them. add the tomatoes and harissa and cook until the mixture has thickened, about 5 minutes.
3. create a little "bed" for each of the eggs and carefully crack the eggs over the mixture, then cover and cook on medium-low until the whites are set but the yolks are still soft.
4. using a deep spoon, carefully lift the eggs into warmed bowls, along with the tomato mixture. aprinkle with cilantro and goat cheese.
notes: chorizo can be substituted for the merguez sausage.
- coco + kelley
cook time: tbd
servings: 4
ingredients:
1/2 cup olive oil
1 large onion - diced
4 large garlic cloves - peeled and minced
1 pound merguez sausage
1 tablespoon ras el hanout
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon harissa
2 15-ounce cans fire-roasted tomatoes
4 eggs
1/2 cup roughly chopped cilantro
4 tablespoons crumbled goat cheese
steps:
1. heat some oilve oil in a large pan over medium heat. add the onion and stir until they start to brown. add the garlic and cook for a few minutes. add the sausage and saute for about 3 minutes, careful not to overcook the sausage.
2. add the ras el hanout, paprika, and salt and stir to slightly "toast" them. add the tomatoes and harissa and cook until the mixture has thickened, about 5 minutes.
3. create a little "bed" for each of the eggs and carefully crack the eggs over the mixture, then cover and cook on medium-low until the whites are set but the yolks are still soft.
4. using a deep spoon, carefully lift the eggs into warmed bowls, along with the tomato mixture. aprinkle with cilantro and goat cheese.
notes: chorizo can be substituted for the merguez sausage.
- coco + kelley
5.07.2014
spicy chrimp and egg salad sanwiches
prep time: 15 minutes
servings: 4
ingredients:
1. 1 pound candian pacific shrimp - boiled, chilled and chopped
5 large eggs - hard-boiled, peeled and halved
3 slices bacon - cooked and crumbled
1/2 cup olive oil
1 tablespoon frank's red hot sauce
1 tablespoon dijon mustard
1 tablespoon chive & onion cream cheese
1/4 cup chopped green onions
salt
pepper
2 vine tomatoes - sliced
4 large leaves lettuce
8 slices bread
steps:
1. separate the egg whites and yolks into separate bowls. chop the egg whites and add the shrimp, green onions, bacon, and a pinch of salt and pepper.
2. to the yolks, add the olive oil, cream cheese, mustard, and hot sauce. whip until smooth. add the yolk mixture to the egg white mixture and mix.
3. set out four slices of bread. place a piece of lettuce on two of the slices and add about 3/4 cup of the egg salad to the center. spread to the corners. top with tomato and the other slice of bread.
- best of this life
servings: 4
ingredients:
1. 1 pound candian pacific shrimp - boiled, chilled and chopped
5 large eggs - hard-boiled, peeled and halved
3 slices bacon - cooked and crumbled
1/2 cup olive oil
1 tablespoon frank's red hot sauce
1 tablespoon dijon mustard
1 tablespoon chive & onion cream cheese
1/4 cup chopped green onions
salt
pepper
2 vine tomatoes - sliced
4 large leaves lettuce
8 slices bread
steps:
1. separate the egg whites and yolks into separate bowls. chop the egg whites and add the shrimp, green onions, bacon, and a pinch of salt and pepper.
2. to the yolks, add the olive oil, cream cheese, mustard, and hot sauce. whip until smooth. add the yolk mixture to the egg white mixture and mix.
3. set out four slices of bread. place a piece of lettuce on two of the slices and add about 3/4 cup of the egg salad to the center. spread to the corners. top with tomato and the other slice of bread.
- best of this life
4.16.2014
chicken with shallots
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
8 chicken thighs
2 tablespoons flour
1 tablespoon salt
1 tablespoon pepper
2 tablespoons unsalted butter
12 - 15 whole medium shallots - peeled
2 cups white wine
2 tablespoons dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes - cut in half
steps:
1. rinse chicken thighs in water, and pat them very dry with paper towels. sprinkle over them the flour, salt and pepper.
2. melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. when the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. set aside.
3. add the shallots to the pot and saute them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 - 12 minutes. add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. cover the pot, turn the heat to low and simmer for 30 minutes.
4. remove the lid, and allow the sauce to reduce and thicken, 15 - 20 minutes.
5. add the tomatoes to the pot, stir lightly to combine and serve.
- new your times, march 2014
cook time: tbd
servings: 4 - 6
ingredients:
8 chicken thighs
2 tablespoons flour
1 tablespoon salt
1 tablespoon pepper
2 tablespoons unsalted butter
12 - 15 whole medium shallots - peeled
2 cups white wine
2 tablespoons dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes - cut in half
steps:
1. rinse chicken thighs in water, and pat them very dry with paper towels. sprinkle over them the flour, salt and pepper.
2. melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. when the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. set aside.
3. add the shallots to the pot and saute them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 - 12 minutes. add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. cover the pot, turn the heat to low and simmer for 30 minutes.
4. remove the lid, and allow the sauce to reduce and thicken, 15 - 20 minutes.
5. add the tomatoes to the pot, stir lightly to combine and serve.
- new your times, march 2014
3.24.2014
spaghetti with shrimp, kale and tomatoes
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish
steps:
1. fill a large pasta pot with water and bring to a boil. add salt to taste and add kale. boil 2 - 3 minutes, until tender. transfer to a bowl of cold water. squeeze out excess water. chop medium fine and set aside.
2. season shrimp with salt and pepper to taste. heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. remove to a plate.
3. turn heat down to medium and add garlic and hot pepper flakes. cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano. turn heat up to medium-high and stir often as tomatoes come to a brisk boil. turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. stir in kale and simmer for another 3 - 5 minutes. stir in shrimp or keep separate, remove from the heat and keep warm. add water if sauce seems dry.
4. bring water in pot back to a boil and add spaghetti. cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. add water from the pata only if you think the mixture seems dry. serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. sprinkle feta over the top.
- new york times - february 2014
cook time: tbd
servings: 4
ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish
steps:
1. fill a large pasta pot with water and bring to a boil. add salt to taste and add kale. boil 2 - 3 minutes, until tender. transfer to a bowl of cold water. squeeze out excess water. chop medium fine and set aside.
2. season shrimp with salt and pepper to taste. heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. remove to a plate.
3. turn heat down to medium and add garlic and hot pepper flakes. cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano. turn heat up to medium-high and stir often as tomatoes come to a brisk boil. turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. stir in kale and simmer for another 3 - 5 minutes. stir in shrimp or keep separate, remove from the heat and keep warm. add water if sauce seems dry.
4. bring water in pot back to a boil and add spaghetti. cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. add water from the pata only if you think the mixture seems dry. serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. sprinkle feta over the top.
- new york times - february 2014
3.03.2014
white bean and kale soup
prep time: tbd
cook time: tbd
servings: 7 -8
ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper
steps:
1. place rinsed kidney beans in a medium pot. cover with water until they are completely submerged, leaving 2-inches of water above them. place over medium-high heat, stirring occasionally, until boiling. take off heat and let sit uncovered for 1 1/2 hours. drain and rinse well. set aside.
2. in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. add the onions and cook until softened, about 4 - 5 minutes. add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes. cook, stirring occasionally, for 20 minutes.
3. add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork. season with salt and pepper. garnish with parmesan.
- epicurean mom
cook time: tbd
servings: 7 -8
ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper
steps:
1. place rinsed kidney beans in a medium pot. cover with water until they are completely submerged, leaving 2-inches of water above them. place over medium-high heat, stirring occasionally, until boiling. take off heat and let sit uncovered for 1 1/2 hours. drain and rinse well. set aside.
2. in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. add the onions and cook until softened, about 4 - 5 minutes. add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes. cook, stirring occasionally, for 20 minutes.
3. add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork. season with salt and pepper. garnish with parmesan.
- epicurean mom
2.28.2014
tomato soup with grilled cheese croutons
prep time: 5 minutes
cook time: 75 minutes
servings: tbd
ingredients:
8 - 12 tomatoes - chopped in quarters
2 cloves garlic - minced
2 teaspoon olive oil
2 tablespoon onion
1 teaspoon salt
pepper
1 tablespoon brown sugar
1 cup chicken broth
1 cup heavy cream
1 tablespoon chopped basil
baguette - sliced into crostinis
mozzarella cheese
butter
steps:
1. preheat oven to 435. drizzle olive oil over a baking sheet. place the tomatoes on the baking sheet and drizzle tomatoes with olive oil. sprinkle evenly with salt and pepper. roast for 20 - 40 minutes or until shriveled and soft.
2. remove from the oven and let cool. place the tomatoes, reserving the juices, into a blender and puree until you have about 3 cups.
3. drizzle about 2 teaspoons olive oil in a large sauce pot. heat over medium high heat until shimmering. add the garlic and onions, turn down to medium and stir frequently. allow to cook until fragrant, about 30 seconds. add the tomato puree, juice, chicken stock, brown sugar, salt and pepper. stir and allow to come to a oil. boil for 10 minutes and turn down to simmer. add the cream and simmer for 10 - 15 minutes.
4. place mozzarella between slices of the baguette, butter the outside and cook in a skillet over medium heat until the cheese is melted and the bread is golden. remove to a cutting board and chop into 1/2 - 1-inch squares.
5. to serve top with basil and mini grilled cheese croutons.
- oh, sweet basil
cook time: 75 minutes
servings: tbd
ingredients:
8 - 12 tomatoes - chopped in quarters
2 cloves garlic - minced
2 teaspoon olive oil
2 tablespoon onion
1 teaspoon salt
pepper
1 tablespoon brown sugar
1 cup chicken broth
1 cup heavy cream
1 tablespoon chopped basil
baguette - sliced into crostinis
mozzarella cheese
butter
steps:
1. preheat oven to 435. drizzle olive oil over a baking sheet. place the tomatoes on the baking sheet and drizzle tomatoes with olive oil. sprinkle evenly with salt and pepper. roast for 20 - 40 minutes or until shriveled and soft.
2. remove from the oven and let cool. place the tomatoes, reserving the juices, into a blender and puree until you have about 3 cups.
3. drizzle about 2 teaspoons olive oil in a large sauce pot. heat over medium high heat until shimmering. add the garlic and onions, turn down to medium and stir frequently. allow to cook until fragrant, about 30 seconds. add the tomato puree, juice, chicken stock, brown sugar, salt and pepper. stir and allow to come to a oil. boil for 10 minutes and turn down to simmer. add the cream and simmer for 10 - 15 minutes.
4. place mozzarella between slices of the baguette, butter the outside and cook in a skillet over medium heat until the cheese is melted and the bread is golden. remove to a cutting board and chop into 1/2 - 1-inch squares.
5. to serve top with basil and mini grilled cheese croutons.
- oh, sweet basil
1.17.2014
tomato bisque with fresh goat cheese
prep time: tbd
cook time: 30 minutes
servings: 4
ingredients:
2 talbespoon olive oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup diced onion
1 28-ouce can crushed italian plum tomatoes
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon red chile flakes
pinch of cayenne pepper
4 ounces fresh goat cheese
steps:
1. pu oil in a large saucepan over medium-high heat. when it shimmers, add galic and ginger and saute until just fragrant, 1 - 2 minutes. add onion and continue cooking until soft and translucent, about 5 minutes.
2. add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. using an immersion blender, puree soup until smooth. add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. ladle into bowls and serve.
- new york times, january 2014
cook time: 30 minutes
servings: 4
ingredients:
2 talbespoon olive oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup diced onion
1 28-ouce can crushed italian plum tomatoes
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon red chile flakes
pinch of cayenne pepper
4 ounces fresh goat cheese
steps:
1. pu oil in a large saucepan over medium-high heat. when it shimmers, add galic and ginger and saute until just fragrant, 1 - 2 minutes. add onion and continue cooking until soft and translucent, about 5 minutes.
2. add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. using an immersion blender, puree soup until smooth. add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. ladle into bowls and serve.
- new york times, january 2014
1.10.2014
steamed clams in spicy tomato sauce
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4.5 pounds clams
2 tablespoons olive oil
1 cup dry white wine
1 small onion - minced
4 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 28-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves
pinch of saffron
salt
pepper
3 - 4 tablespoons finely chopped fresh parsley or cilantro
lemon juice
steps:
1. rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. discard any that are open or that have cracked shells.
2. place the wine in a large, lidded pan that will accommodate all of the clams. bring to a boil and reduce by half. add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 - 3 minutes, until the clams open. remove from the heat. discard any clams that have not opened.
3. set a strainer over a bowl, line with cheesecloth and drain the clams. set the liquid and the clams aside in separate bowls.
4. heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. cook, stirring, until tender, about 3 minutes,, and add the garlic and red pepper flakes. cook, stirring, until fragrant, about 30 seconds - 1 minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 - 25 minutes, stirring often, until the mixture has cooed down and is very fragrant. taste and adjust seasonings.
5. stir the clams into the tomato sauce and heat through, stirring. add the parsley, stir again, and serve in wide soup bowls. drizzle a little olive oil and a few drops of lemon juice over each serving.
- new york times, december 2013
cook time: tbd
servings: 4
ingredients:
4.5 pounds clams
2 tablespoons olive oil
1 cup dry white wine
1 small onion - minced
4 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 28-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves
pinch of saffron
salt
pepper
3 - 4 tablespoons finely chopped fresh parsley or cilantro
lemon juice
steps:
1. rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. discard any that are open or that have cracked shells.
2. place the wine in a large, lidded pan that will accommodate all of the clams. bring to a boil and reduce by half. add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 - 3 minutes, until the clams open. remove from the heat. discard any clams that have not opened.
3. set a strainer over a bowl, line with cheesecloth and drain the clams. set the liquid and the clams aside in separate bowls.
4. heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. cook, stirring, until tender, about 3 minutes,, and add the garlic and red pepper flakes. cook, stirring, until fragrant, about 30 seconds - 1 minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 - 25 minutes, stirring often, until the mixture has cooed down and is very fragrant. taste and adjust seasonings.
5. stir the clams into the tomato sauce and heat through, stirring. add the parsley, stir again, and serve in wide soup bowls. drizzle a little olive oil and a few drops of lemon juice over each serving.
- new york times, december 2013
1.08.2014
chickpea stew with orzo and mustard greens
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
12.16.2013
risotto with slow-roasted tomatoes
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
8 - 10 ripe plum tomatoes
1 tablespoon olive oil
4 large cloves garlic - slivered
salt
pepper
6 - 8 sprigs fresh thyme
1 ounce pancetta - diced
1 medium onion - finely chopped
1 1/2 cups arborio rice
3 cups vegetable stock
1/2 cup dry white wine
1 tablespoon finely slivered sage leaves
1 ounce pecorino - grated
steps:
1. heat oven to 300 degrees. cut tomatoes in half lengthwise. place on a foil-lined baking sheet, cut side up. brush with olive oil, scatter a few slivers of garlic on each, season with salt and pepper and place a piece of thyme sprig on top of each. bake 3 hours. discard thyme. chop tomatoes and garlic.
2. place a 3-quart saucepan on medium heat, add pancetta and cook until fat starts to render and pancetta barely begins to brown. add onion and saute until soft but not brown. stir in rice and cook a couple of minutes, until grains whiten a bit. place stock in a separate saucepan on very low heat.
3. add wine to rice and onions, stir and cook just until it is absorbed. start adding warm stock, about 1/2 cup at a time, stirring and adding more as it is absorbed. when 3 cups of stock have been used, fold in tomatoes and sage. season with slat and pepper. risotto should be almost al dente. continue cooking about 5 minutes more, adding a little more stock or some water if needed until rice is just done. divide among 4 - 6 warm plates. top each with cheese and serve.
- new york times, october 2013
cook time: tbd
servings: 4 - 6
ingredients:
8 - 10 ripe plum tomatoes
1 tablespoon olive oil
4 large cloves garlic - slivered
salt
pepper
6 - 8 sprigs fresh thyme
1 ounce pancetta - diced
1 medium onion - finely chopped
1 1/2 cups arborio rice
3 cups vegetable stock
1/2 cup dry white wine
1 tablespoon finely slivered sage leaves
1 ounce pecorino - grated
steps:
1. heat oven to 300 degrees. cut tomatoes in half lengthwise. place on a foil-lined baking sheet, cut side up. brush with olive oil, scatter a few slivers of garlic on each, season with salt and pepper and place a piece of thyme sprig on top of each. bake 3 hours. discard thyme. chop tomatoes and garlic.
2. place a 3-quart saucepan on medium heat, add pancetta and cook until fat starts to render and pancetta barely begins to brown. add onion and saute until soft but not brown. stir in rice and cook a couple of minutes, until grains whiten a bit. place stock in a separate saucepan on very low heat.
3. add wine to rice and onions, stir and cook just until it is absorbed. start adding warm stock, about 1/2 cup at a time, stirring and adding more as it is absorbed. when 3 cups of stock have been used, fold in tomatoes and sage. season with slat and pepper. risotto should be almost al dente. continue cooking about 5 minutes more, adding a little more stock or some water if needed until rice is just done. divide among 4 - 6 warm plates. top each with cheese and serve.
- new york times, october 2013
11.29.2013
savory bread pudding with broccoli and goat cheese
prep time: tbd
cook time: tbd
servings: 6
ingredients:
5 - 6 ounces stale baguette - cut into 3/4-inch slices
1 1/2 cups milk
2 large garlic cloves - 1 cut in half, 1 minced
1/2 pound broccoli crowns
1 tablespoon olive oil
2 teaspoon fresh thyme
4 ounces goat cheese - crumbled
4 large eggs
salt
pepper
1 pound ripe, firm tomatoes - sliced
steps:
1. rub the bread slices, front and back, with the cut clove of garlic. cut into cubes. place in a bowl and toss with 1 cup of the milk and set aside.
2. in a large blow, beat together the eggs and goat cheese. beat in the milk. add salt and pepper to taste and add the bread, along with any remaining milk. stir well to combine. let sit for 15 - 30 minutes.
3. meanwhile, heat the oven to 350 degrees. rub the sides of a 2-quart baking dish or gratin with the cut side of garlic clove. oil or butter the dish. mince any remaining garlic from the halves used to rub the bread and the dish. break up the broccoli crowns into florets and steam for 4 minutes. remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
4. heat 1 tablespoon of the oil over medium heat in a large skillet and add the minced garlic. cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and pepper to taste. stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. stir into the bread mixture.
5. scrape the bread mixture into the baking dish. if including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil.. place in the oven and bake 50 minutes, until puffed, set and lightly browned.
- new york times - october 2013
cook time: tbd
servings: 6
ingredients:
5 - 6 ounces stale baguette - cut into 3/4-inch slices
1 1/2 cups milk
2 large garlic cloves - 1 cut in half, 1 minced
1/2 pound broccoli crowns
1 tablespoon olive oil
2 teaspoon fresh thyme
4 ounces goat cheese - crumbled
4 large eggs
salt
pepper
1 pound ripe, firm tomatoes - sliced
steps:
1. rub the bread slices, front and back, with the cut clove of garlic. cut into cubes. place in a bowl and toss with 1 cup of the milk and set aside.
2. in a large blow, beat together the eggs and goat cheese. beat in the milk. add salt and pepper to taste and add the bread, along with any remaining milk. stir well to combine. let sit for 15 - 30 minutes.
3. meanwhile, heat the oven to 350 degrees. rub the sides of a 2-quart baking dish or gratin with the cut side of garlic clove. oil or butter the dish. mince any remaining garlic from the halves used to rub the bread and the dish. break up the broccoli crowns into florets and steam for 4 minutes. remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
4. heat 1 tablespoon of the oil over medium heat in a large skillet and add the minced garlic. cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and pepper to taste. stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. stir into the bread mixture.
5. scrape the bread mixture into the baking dish. if including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil.. place in the oven and bake 50 minutes, until puffed, set and lightly browned.
- new york times - october 2013
11.08.2013
stuffed roasted bell peppers in tomato sauce
prep time: tbd
cook time: tbd
servings: 4
marinara sauce ingredients:
1 28-ounce can tomatoes, seeded and chopped, with juice
1 tablespoon olive oil
2 garlic cloves - minced
1/8 teaspoon sugar
a few sprigs of fresh basil
salt
1 tablespoon slivered fresh basil
pepper ingredients:
4 medium-size yellow bell peppers
2 tablespoon olive oil
2 garlic cloves - minced
1/2 cup chopped fresh parsley
1 1/2 cups cook quinoa
1/2 cup parmesan - grated
salt
pepper
marinara sauce steps:
1. pulse the tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you being. heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. stir and turn up the heat.
2. when the tomatoes begin o bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 - 20 minutes, or longer if necessary.
3. remove the basil sprigs. taste and adjust seasoning. stir in the slivered basil.
peppers steps:
1. roast the peppers over a flame, under a broiler or on a grill, until uniformly charred. place in a plastic bag or a tightly covered bowl and allow to cool. when cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
2. carefully cut away the stem from the peppers. cu a slit down the side of each pepper from the stem end to the bottom. gently open out and remove the seeds and membranes; tip out the juice. try to keep the pepper in one piece. set aside.
3. heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. cook, stirring, until fragrant, about 1 minute. stir in the parsley and quinoa and mix together until the quinoa is coated with oil. remove from the heat and stir in the cheese. season to taste with salt and pepper.
4. preheat the oven to 350 degrees. oil in a baking dish large enough to accommodate all of the peppers. once at a time, lay a pepper in the dish and fill with the quina mixtur by gently opening the pepper, mounding the filling onto one half, and folding the other half back of the filling, overlapping the edges slightly. lay the peppers in the dish. cover the baking dish with foil or a lid and bake the peppers for 20 minutes.
5. ladle the tomato sauce onto serving plates or serving platter. top with the stuffed peppers and serve.
- new york times, october 2013
cook time: tbd
servings: 4
marinara sauce ingredients:
1 28-ounce can tomatoes, seeded and chopped, with juice
1 tablespoon olive oil
2 garlic cloves - minced
1/8 teaspoon sugar
a few sprigs of fresh basil
salt
1 tablespoon slivered fresh basil
pepper ingredients:
4 medium-size yellow bell peppers
2 tablespoon olive oil
2 garlic cloves - minced
1/2 cup chopped fresh parsley
1 1/2 cups cook quinoa
1/2 cup parmesan - grated
salt
pepper
marinara sauce steps:
1. pulse the tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you being. heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. stir and turn up the heat.
2. when the tomatoes begin o bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 - 20 minutes, or longer if necessary.
3. remove the basil sprigs. taste and adjust seasoning. stir in the slivered basil.
peppers steps:
1. roast the peppers over a flame, under a broiler or on a grill, until uniformly charred. place in a plastic bag or a tightly covered bowl and allow to cool. when cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
2. carefully cut away the stem from the peppers. cu a slit down the side of each pepper from the stem end to the bottom. gently open out and remove the seeds and membranes; tip out the juice. try to keep the pepper in one piece. set aside.
3. heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. cook, stirring, until fragrant, about 1 minute. stir in the parsley and quinoa and mix together until the quinoa is coated with oil. remove from the heat and stir in the cheese. season to taste with salt and pepper.
4. preheat the oven to 350 degrees. oil in a baking dish large enough to accommodate all of the peppers. once at a time, lay a pepper in the dish and fill with the quina mixtur by gently opening the pepper, mounding the filling onto one half, and folding the other half back of the filling, overlapping the edges slightly. lay the peppers in the dish. cover the baking dish with foil or a lid and bake the peppers for 20 minutes.
5. ladle the tomato sauce onto serving plates or serving platter. top with the stuffed peppers and serve.
- new york times, october 2013
11.06.2013
tomato burger
prep time: tbd
cook time: tbd
servings: tbd
bun ingredients:
1/3 cup + 1 tablespoon almond flour
1/3 cup + 1 tablespoon flour
3/4 cup confectioners sugar
1/2 teaspoon salt
4 large egg whites - lightly beaten
2/3 cup olive oil
tomato filling ingredients:
2 medium tomatoes
1/4 cup drained sundried tomatoes in oil - finely chopped
2 tablespon shallot - finely chopped
2 teaspoon balsamic vinegar
goat cheese filling ingredients:
1/3 cup soft mild goat cheese at room temperature
3 tablespoon mascarpone
1 tablespoon chives - finely chopped
basil leaves
bun steps:
1. preheat oven to 325 degrees. lightly butter muffin cups. whisk togther flours, sugar and salt. whisk egg whites into dry ingredients until combined. add oil in a slow stream, whisking constantly. divide batter among muffin cups. bake until pale golden and springy to the touch, 20 - 25 minutes. cool in pan for 5 minutes. remove buns and cool completely on rack.
tomato filling steps:
1. cut a shallow "x" in the bottom of each fresh tomato. blanch in a saucepan of boiling water for 30 seconds, then transfer to an ice bath. when cool, peel and seed tomatoes. cut into 1/4-inch dice. stir diced tomatoes together with the sundried tomatoes, shallots, vinegar, and season with salt and pepper.
goat chees filling steps:
1. stir together goat chees, mascarpone, chives and a pinch of salt.
2. halve each bun horizontally, then fill sandwish with 1 teaspoon tomato filling, basil leaf, and 1 teaspoon cheese filling.
- goop, october 2013
cook time: tbd
servings: tbd
bun ingredients:
1/3 cup + 1 tablespoon almond flour
1/3 cup + 1 tablespoon flour
3/4 cup confectioners sugar
1/2 teaspoon salt
4 large egg whites - lightly beaten
2/3 cup olive oil
tomato filling ingredients:
2 medium tomatoes
1/4 cup drained sundried tomatoes in oil - finely chopped
2 tablespon shallot - finely chopped
2 teaspoon balsamic vinegar
goat cheese filling ingredients:
1/3 cup soft mild goat cheese at room temperature
3 tablespoon mascarpone
1 tablespoon chives - finely chopped
basil leaves
bun steps:
1. preheat oven to 325 degrees. lightly butter muffin cups. whisk togther flours, sugar and salt. whisk egg whites into dry ingredients until combined. add oil in a slow stream, whisking constantly. divide batter among muffin cups. bake until pale golden and springy to the touch, 20 - 25 minutes. cool in pan for 5 minutes. remove buns and cool completely on rack.
tomato filling steps:
1. cut a shallow "x" in the bottom of each fresh tomato. blanch in a saucepan of boiling water for 30 seconds, then transfer to an ice bath. when cool, peel and seed tomatoes. cut into 1/4-inch dice. stir diced tomatoes together with the sundried tomatoes, shallots, vinegar, and season with salt and pepper.
goat chees filling steps:
1. stir together goat chees, mascarpone, chives and a pinch of salt.
2. halve each bun horizontally, then fill sandwish with 1 teaspoon tomato filling, basil leaf, and 1 teaspoon cheese filling.
- goop, october 2013
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