Roasted Red Peppers with Pesto & Goat Cheese

Roasted Red Peppers with Pesto & Goat Cheese

Roasted Red Peppers with Pesto & Goat Cheese

8 baby red bell peppers

2 heaping tablespoons prepared pesto

1 tablespoon olive oil

2 tablespoons balsamic vinegar

3 ounces goat cheese

fresh oregano (optional)

 

Preheat oven to 4oo degrees. Slice mini bell peppers in half and remove stem and seeds. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered. Line up peppers on a baking sheet and place into oven. Bake for 15 minutes. Take peppers out and carefully add crumbled goat cheese to insides of pepper halves. Place back into oven and bake for another 3-5 minutes or until goat cheese is melted. Optional: sprinkle chopped fresh oregano over peppers before serving.

Blistered Green Olives

Blistered Green Olives

Blistered Green Olives

 

1 (15oz) can green olives (well drained)

1 tbsp olive oil

1 tbsp fresh minced garlic

1/2 tsp red pepper flakes (more if you like it real spicy)

 

In a sauté pan, heat the olive oil on medium heat (I have a glass-top stove and set the heat to one notch above medium). Add the drained olives to the pan and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and “blister”.  Add the minced garlic to the pan; toss to coat. Continue to sauté the olives and garlic for 2-3 minutes.  Add the red pepper flakes last, about 1 minute before you plan on removing the olives from the pan.  Enjoy hot or cold! I like them both ways.  Store any leftovers in the fridge for up to 5 days. These are fabulous chopped up later to put in a sandwich or salad. Recipe Notes: Use your own discretion when adding the garlic and red pepper flakes to the pan. I prefer the garlic to be pretty toasty, but if you leave it in there too long it will begin to burn. Same for the red pepper flakes.

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

1 package of Mini Peppers

2 Tbsp. olive oil, and maybe extra

3 garlic cloves, sliced

salt and pepper to taste

 

In a large skillet, heat olive oil on low heat. Add garlic and peppers, and cover with a large splatter screen. Sauté on the lowest heat, turning the peppers every few minutes until they are slightly charred and softened. Add some salt and pepper, to taste. Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons. Remove and transfer them to a serving platter and serve. Cover with foil wrap to keep them warm until you are ready to serve them.

Sauteed Asparagus with Red Peppers & Olives

Sauteed Asparagus with Red Peppers & Olives

Sautéed Asparagus with Red Peppers & Olives

1 tablespoon extra virgin olive oil

1 small red onion, peeled, finely chopped

1 lb fresh asparagus, trimmed, peeled and cut into 1 inch pieces

1 large red bell pepper, seeded, deveined and cut into 1 inch pieces

1⁄4 cup pitted chopped kalamata olive

1 small lemon, juice of

 

In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and sauté for about 2 minutes, or until the asparagus becomes tender (but remains crisp). Toss in the chopped olives and the lemon juice and cook another minute. Serve immediately.

Individual Fig Cakes (Tortine di Fichi)

Individual Fig Cakes (Tortine di Fichi)

Individual Fig Cakes (Tortine di Fichi)

 

1 1/2 C. granulated sugar, plus 2 T.

3 large eggs

272 C. (300 g) all-purpose flour

1 C. (240 ml) whole milk

1 C. (240 ml) vegetable oil

3/4 tsp. baking powder

½ tsp. baking soda

½ tsp. (2 ml) vanilla extract

4 ounces (115 g) fresh figs, cut into 1/2-inch pieces

 

Position a rack in the center of the oven and heat the oven to 350° F (180°C). In a stand mixer fitted with the whisk attachment, add 1V2 C. of the sugar and the eggs. Beat on medium speed until thick and creamy, 3 to 4 minutes. Add the flour, milk, and oil and continue to beat until combined. Add the baking powder, soda, and vanilla and mix until the batter is smooth and thick. Meanwhile, in a small bowl toss the figs with V2 T. of sugar and let sit for a few minutes to extract the juices. With a rubber spatula, fold the figs into the batter. Portion out the batter into standard-size individual muffin liners (no pan needed) arranged on a baking sheet. Sprinkle the remaining 1V2 T. sugar over the tops of the cakes. Bake in the oven until the tops are golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

2 cups Bisquick

1 cup milk

2 eggs

1 (20 ounce) jar of pinapple slices

8-10 maraschino cherries (stems removed)

1/4 cup brown sugar

butter or non-stick cooking spray (for greasing the pan)

maple syrup (for serving)

whipped topping (optional)

 

Preheat a large skillet to medium low. While it’s heating up, drain the pineapples and pat them dry with paper towels. In a large bowl, whisk together the Bisquick, milk and eggs. Grease your skillet with butter or cooking spray, and add about 1/4 cup of pancake batter to the pan. Allow it to cook for about 2 minutes, and then add a pineapple slice and cherry to the center; sprinkle with brown sugar and continue cooking for another minute. Flip and cook for another 2-3 minutes. Repeat with remaining batter. Serve with syrup and whipped cream! YUM. Recipe Notes: The first time I experimented with these, my batter was a little too thick and my pineapple slices weren’t quite dry enough, so the batter around one side of the pineapple didn’t quite cook all the way. Oops! To remedy that, be sure to follow the pancake instructions on the Bisquick box, and if you’re making your own homemade pancake batter, be aware of this. If you like your batter on the thicker side, you can push the pineapple ring into the batter a bit so that it cooks evenly on both sides.

Lamb Ragu with Mint

Lamb Ragu with Mint

Lamb Ragu with Mint

1 lb. rigatoni pasta

2 T. olive oil

2 shallots, chopped

1 clove garlic, minced

1 1/2 lb. ground lamb

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 C. red wine

4 C. marinara sauce, store-bought or home made

1/2 C. fresh mint leaves, torn

1/2 C. ricotta cheese

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

 

Giada’s Homemade Marinara Sauce:  1/2 C. extra-virgin olive oil , 2 small onions, finely chopped , 2 garlic cloves, finely chopped , 2 stalks celery, finely chopped , 2 carrots, peeled and finely chopped , 1/2 tsp. sea salt , 1/2 tsp. freshly ground black pepper , 2 (32-ounce) cans crushed tomatoes, 2 dried bay leaves In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp. of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Anchovy Chicken with Lemon and Capers

Anchovy Chicken with Lemon and Capers

Anchovy Chicken with Lemon and Capers

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)

1 tsp. kosher salt

Freshly ground black pepper

6 garlic cloves, smashed and peeled

1/4 C. extra-virgin olive oil

5 oil-packed anchovy fillets

2 T. capers, drained and patted dry

Large pinch of red chile flakes

1 lemon, halved

Chopped fresh parsley, for serving

Crusty bread, for serving

 

Heat the oven to 4OO°F. Season the chicken thighs with the salt and pepper. Mince one of the garlic cloves and set it aside for later. Heat a 12-inch oven-safe skillet over medium-high heat, and then add the olive oil; it should thin out on contact. When the oil is hot, add the 5 smashed garlic cloves and the anchovies, capers, and chile flakes. Lower the heat to medium. Cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs over, transfer the skillet to the oven, and cook until the chicken is cooked through, 5 to 10 minutes. When the chicken is done, transfer the thighs to a plate (be careful—the skillet handle will be hot, so use a pot holder or oven mitt). Place the skillet over medium heat, and add the reserved minced garlic and the juice of one of the lemon halves. Cook for about 30 seconds, scraping up the browned bits on the bottom of the skillet. Return the chicken to the skillet and warm it in the sauce for 15 to 30 seconds. Squeeze the remaining lemon half over the chicken, and garnish with chopped parsley. Serve with crusty bread for mopping up the delicious pan sauce.

Ham and Potato Scramble

Ham and Potato Scramble

8 Eggs

1/4 C. Milk

Salt

Fresh ground black pepper

Cooking oil

1/4 C. Green bell pepper, seeded, finely diced

1/4 C. Red onion, finely diced

1/2 C. Ham, diced

1/2 C. Tomato, diced

1/2 C. Potato, diced and cooked

1/2 tsp.. Fresh parsley, chopped

1/3 C. Smoked Gouda cheese, shredded

1/3 C. Swiss cheese, shredded

1/3 C. Monterrey Jack cheese, shredded

4 each Tomato slices

4 each French baguette slices, buttered

Fresh sliced fruit or berries

 

Combine cheeses, reserve. Cook buttered French baguette slices on a griddle until golden brown, reserve. Season tomato slices with salt and pepper. Grill tomato slices, reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick egg pan with a small amount of oil. Add green pepper and red onion, saute until tender. Add ham, tomato, potato, egg mixture and parsley. Cook eggs until just set. Sprinkle in a little of the blended cheeses, reserve. Place toasted baguette slices on serving plates and top with grilled tomato slices. Portion scrambled ham / egg mixture over grilled tomatoes. Top with generously with blended cheeses. Garnish with fresh fruit and serve immediately.

Deviled Clams

Deviled Clams

Deviled Clams

2 dozen cherrystone clams (or littleneck clams)

1/2 cup water

1/2 green bell pepper (minced)

1 small onion (minced)

3 tablespoons butter (melted)

1/2 cup dry breadcrumbs

1/2 teaspoon ground thyme

1/8 teaspoon Tabasco sauce

4 slices bacon (partially cooked and diced)

Garnish: minced fresh parsley, pinch of paprika, and lemon wedges

Scrub the clams thoroughly and then put them on a rack in a large kettle or stockpot with 2 inches of water in the bottom. Or put the clams right in the water. Cover and heat over medium-low heat for about 7 to 10 minutes, or until the clams open. Drain and discard any unopened clams. Open and separate the top and bottom shells. Slice a knife under the clams to remove them from the shell.  Rinse the shells and choose the 24 best looking shells for serving. Set the shells aside. Mince the clams with a knife or pulse a food processor and transfer to a bowl. In a skillet over medium heat, melt the butter. Add the green bell pepper and onion and cook until tender, stirring frequently. Add the bell pepper and onion to the minced clams along with the bread crumbs, ground thyme, and Tabasco sauce. Heat the broiler. Arrange the clam shell halves in a shallow baking pan; fill shells with the minced clam mixture and sprinkle each with diced bacon. Place under broiler and broil under medium heat until browned, about 5 to 10 minutes. Sprinkle with minced fresh parsley and paprika. Serve with lemon wedges.

 

Three Herb Deviled Eggs

Three Herb Deviled Eggs

12 hard-cooked eggs, peeled
1/4 C. mayonnaise or salad dressing
1/4 C. dairy sour cream
2 to 3 tsp. Dijon-style mustard
2 T. snipped fresh parsley
2 T. snipped fresh dill or 1-1/2 tsp. dried dillweed
2 T. snipped fresh chives or 1-1/2 tsp. dried chives
Sea salt or salt
Fresh ground black pepper
Paprika or cayenne pepper (optional)
 
Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon. Cut a small thin slice off the rounded bottoms so eggs will sit flat. (Set aside tops for another use.)   Place yolks in a bowl; mash with a fork. Add mayonnaise, sour cream, and mustard; mix well. Stir in parsley, dill, and chives. Season to taste with salt and black pepper. Gently stuff egg yolk mixture into egg bottoms. Sprinkle tops with paprika or cayenne.

Gnocchi Alla Romana (Semolina Gnocchi)

Gnocchi Alla Romana (Semolina Gnocchi)

Gnocchi Alla Romana (Semolina Gnocchi)

1 quart (4 C.) 2% or whole milk

1 heaping C. (175 grams) semolina flour (not fast-cooking variety)

1 tsp. kosher salt, plus more as desired

4 T. unsalted butter, divided, plus more for greasing

1 heaping C. (3.5 ounces) freshly grated Parmigiano-Reggiano cheese

freshly ground black pepper

2 large egg yolks

 

Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling. Reduce the heat to low and slowly add the semolina flour in a very thin steady stream with one hand as you stir the mixture steadily with a stiff large whisk. The mixture will cook for roughly 15 to 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. Once the mixture thick enough that it becomes difficult to continue whisking, switch to a wooden spoon. Continue stirring with a wooden spoon, scraping the sides of the pan as well, until the mixture begins to form a loose-ish mass and begins to pull away from the sides (approximately 15 to 20 minutes of total cook time ). Remove from the heat. Allow the mixture to cool for a minute or two. Stir in 2/3 of the grated parmesan cheeses, 2 T. unsalted butter, and salt. Season to taste with salt and freshly ground pepper. Allowing the mixture to cool slightly will also prevent the eggs from coagulating. Add the egg yolks and mix rapidly with a wooden spoon until fully incorporated. Moisten a half sheet pan with cold water over a sink and allow the excess water to drip off the pan. Spoon the hot semolina mixture onto the moistened sheet pan, spreading it with an offset spatula into an even layer that is just under 1/2-inch thick. Let cool for 30-40 minutes. Preheat the oven to 425 degrees with a rack in the center position. Grease the bottom and sides of an oven-safe baking dish (roughly 2 quarts in capacity) with unsalted butter. Using a small biscuit cutter (roughly 2.5-inch), cut the semolina into disks, dipping the biscuit cutter into water continuously to prevent sticking. Transfer and layer the semolina rounds into the greased baking dish, overlapping the slices slightly with each row to resemble roof shingles. Distribute the top of the polenta with the remaining 2 T. butter, divided into small pieces. Sprinkle the top with the remaining grated cheese. Gnocchi alla romana can be prepped ahead up this stage and stored, covered with plastic wrap, in the refrigerator for up to 2 days. Bake uncovered at 425 for 15 to 20 minutes or until a light golden crust is formed. Allow to cool for a few minutes before serving.

 

Alternate Cooking:  Preheat the oven to 400° F (200°C). Using a cookie cutter or the mouth of a glass that’s about 2 inches wide, cut the cooled semolina into gnocchi. Dip the cutter or glass into water between each press to prevent the dough from sticking. Place the cut gnocchi on a parchment-paper-lined baking sheet, making sure to leave at least 1/2 inch between them so that their edges can caramelize. Sprinkle 1/2 C. Parmesan and ½  C. bread crumbs on top of the semolina gnocchi. If you don’t want them thickly coated, don’t use all the cheese and crumbs. Bake until the semolina gnocchi are golden brown, slightly puffed, and crisp around the edges, 30 to 40 minutes. Serve hot.

Tangy Roast Beef Sandwich

Tangy Roast Beef Sandwich

1/2 C. fat-free sour cream

1/2 C. light spreadable cream cheese, softened

2 T. creamy horseradish

1 loaf unsliced French or multigrain bread loaf

1/2 C. whole berry cranberry sauce

3 C. thinly sliced roast beef or

13 ounces deli roast beef

1 bag broccoli or cabbage cole slaw

 

 Into a small bowl, combine sour cream, cream cheese and horseradish. Half bread loaf horizontally.

Spread horseradish mixture all over both cut sides of bread. Spread cranberry sauce all over bottom half of bread. Top with roast beef slices, with broccoli or cabbage cole slaw and then top with remaining half of bread. Slice loaf into 6 servings.

 

Sauteed Peppers with Green Olives (Pepperoni con Olive Verdi)

Sauteed Peppers with Green Olives (Pepperoni con Olive Verdi)

Sautéed Peppers with Green Olives (Pepperoni con Olive Verdi)

 

1 T. (15 ml) extra-virgin olive oil

4 long green peppers, seeded and cut into thin strips

2 medium yellow bell peppers, seeded and cut into thin strips

1 large yellow onion, thinly sliced

3/4 C. pitted green olives

Kosher salt

1/4 C. thinly sliced basil leaves

1/2 T. (7 ml) white wine

 

In a large straight-sided skillet, heat the olive oil over medium heat. Add the peppers, onion, olives, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are tender but not breaking down, 10 to 12 minutes. Stir in the basil and the vinegar and cook until the flavors meld together, about 1 minute. Serve warm.

Roast Beef Sandwiches with Horseradish Slaw

Roast Beef Sandwiches with Horseradish Slaw

1/3 C. sour cream, light

2 T. chives, raw

2 T. mustard, spicy brown

1 tsp. horseradish, prep

1/2 tsp. sugar

1 C. broccoli (broccoli slaw mix) shredded

8 ounce-weight roast beef, cooked thinly sliced

8 piece bread, sourdough, toasted, med slice

 

In a medium bowl combine sour cream, chives, brown mustard, horseradish, sugar and salt. Add shredded broccoli; toss to coat.  To assemble, divide roast beef among 4 of the bread slices. Top with broccoli mixture and remaining bread slices. If desired, secure sandwiches with toothpicks.

Fish Sandwich with Orange-Ginger Mayonnaise

Fish Sandwich with Orange-Ginger Mayonnaise

4 fresh or frozen fish fillets (such as cod, orange roughy, or pike), about 1/2 inch (about 1 pound)

Nonstick cooking spray

1/4 C. fine dry bread crumbs

1/4 tsp. ground ginger

1/8 tsp. salt

1/8 tsp. ground red pepper

2 T. butter or margarine, melted

4 lettuce leaves

4 baguette-style rolls, hamburger buns, or kaiser rolls, split and toasted

1 recipe Orange-Ginger Topper (see recipe below)

 

Orange-Ginger Topper: In a small bowl stir together 1/4 C. low-fat mayonnaise dressing, 1 tsp. orange marmalade, and 1/4 tsp. ground ginger.   Thaw fish, if frozen. Rinse fish; pat dry with paper towels.  Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a small bowl combine bread crumbs, ginger, salt, and ground red pepper; set aside. Place fish fillets on waxed paper. Brush tops and sides of the fish with melted butter; coat tops and sides with crumb mixture.  Arrange the fish fillets in a single layer, crumb sides up, in prepared baking pan. Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.  To serve, top bottoms of rolls with lettuce. Top with fish and Orange-Ginger Topper. Add roll bottoms.

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

1 (2-lb.) boneless lamb shoulder roast, halved (see Note)

21⁄2 tsp. kosher salt, or to taste

1 T. extra-virgin olive oil, plus more for finishing

1 large yellow onion, finely diced

1 (6-ounce) can tomato paste

1 C. dry red wine

1 (28-ounce) can whole peeled tomatoes

1⁄2 C. water

1⁄4 C. plus 2 T. fresh oregano leaves

6 cloves garlic, minced

1 tsp. red pepper flakes

11⁄2 lb. dried rigatoni

1 T. minced rosemary

1 T. red wine vinegar

 

1  C. whole-milk ricotta

1⁄2 C. whole milk

1⁄2 C. packed freshly grated Pecorino Romano cheese

1⁄2 tsp. freshly ground black pepper

1⁄2 tsp. kosher salt

 

Season the lamb on all sides with 1 tsp. of the salt. Warm a large Dutch oven over medium-high heat. Add the oil, and when you just begin to see wisps of smoke, add the lamb. Sear on all sides until a deep brown crust forms, 7 to 10 minutes. Transfer the lamb to a plate and set aside. Add the onion to the pot  and  cook until just softened and lightly browned, adjusting the heat as needed, about 4 minutes. Add the tomato paste and cook, stirring almost constantly, until it darkens slightly and a deep brown crust forms on the bottom of the pot, about 2 minutes.  Pour in the wine and scrape up the bits from the bottom of the pot. Stir in the tomatoes, water, 1⁄4 C. of the oregano, the garlic, red pepper flakes, and remaining 1⁄2 tsp. salt. Nestle the seared lamb back into the pot and bring to a rapid simmer. Decrease the heat to maintain a gentle simmer, cover, and braise until the lamb is tender and easily shreds apart, about 2 hours. Remove the lamb from the sauce and shred it into bite-size pieces using two forks. Return the shredded lamb to the sauce. (It will be quite thick now but will be thinned with pasta water later.) Taste and adjust the seasoning. (At this point the ragù can be cooled to room temperature, then covered and refrigerated for up to 3 days before serving.) Return the ragù to a gentle simmer and keep it warm over low heat. Cook the rigatoni in boiling salted water until al dente according to the package directions. Drain, reserving 2 C. of the cooking water, and return the rigatoni to its pot. Stir some of the cooking water into the ragù to loosen it and add the remaining 2 T. oregano, the rosemary, and vinegar. Add a few ladlefuls of the ragù to the pot of rigatoni to lightly coat. Place the rigatoni pot over medium-low heat and cook, stirring often, to allow the pasta to absorb some of the sauce, about 2 minutes. To make the whipped ricotta: In a medium bowl, whisk the ricotta with the milk, cheese, pepper, and salt until it is loose and creamy, about 30 seconds. Use immediately or cover and refrigerate for up to 3 days. Serve the rigatoni in warm bowls, with a ladleful of the ragù spooned over each portion. Top with the whipped ricotta and a drizzle of oil.

Provolone and Ham Melt

Provolone and Ham Melt

8 slices thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread

Margarine or butter, softened

4 tsp. mayonnaise or salad dressing

4 ounces provolone and/or cheddar cheese, thinly sliced

1/2 of a 7-ounce jar roasted red sweet peppers, well drained

1/2 of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry

4 ounces thinly sliced cooked ham or prosciutto

2 T. mango chutney

Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)

 

Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.  Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.  Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

 

Grilled Pheasant with Mojo

Grilled Pheasant with Mojo

Grilled Pheasant with Mojo

2 Whole Pheasants, plucked with skin on

Duck Fat or Oil for Grilling

4 Skewers (2 for each bird)

Dry Rub

1 T. Salt

1 t. Black Pepper

2 t. Dried Oregano

1 t. Cumin

1 t. Red Pepper Flakes

1 t. Onion Powder

1 t. Garlic Powder

1 Lime, Zested on a microplane

Mojo Sauce

½ C. Fresh Orange Juice

¼ C. Fresh Lime Juice

1 C. Olive Oil

8 Cloves of Garlic, smashed

1 C. Fresh Cilantro

1 Jalapeno, roughly chopped (with or without seeds)

Salt + Pepper to Taste

 

Prepare Dry Rub: Make the dry rub by mixing the above listed ingredients in a bowl. The spice mix should be plenty for two whole birds. Save the leftover rub for seasoning side veggies, potatoes, etc.

 

Spatchcocked Pheasant:   Using heavy duty scissors, cut along each side of the spine and remove. Roll the legs out front and flip the bird over so that it faces up. Press down firmly with your hands on the breast plate to it flatten out some.   Pat the pheasant as dry as you can with paper towels. Season generously with the dry rub.  If you kept the skin on, be sure to rub the spice mix under the skin so it covers the meat, being careful not to tear it.   For optimal results, set your birds skin side up on a sheet pan or a container uncovered so that it gets plenty of airflow. Let the pheasants rest and dry out for several hours or overnight in the fridge if possible.  The drier the skin is, the crispier it will be once grilled.

 

Mojo Sauce:   Prepare the Mojo sauce by combining all of the above listed ingredients in a food processor or blender. Puree until smooth and store in the fridge until ready to use.

 

Grill: Remove the pheasant from the fridge about an hour before grilling and let it come to room temperature.  Rub the birds down with about 2 t. of fat/oil per bird. Use 2 skewers per bird to help stabilize it by piercing through the top of the breast and crossing over through the thigh meat (on both sides).  Heat the grill over medium high heat. Grill the pheasant skin side down for about 5 minutes or until the skin begins to char. Flip the Pheasant and then move it to the side of the grill over indirect heat. Turn the burners down to low, close the lid and let it continue to cook for an additional 25- 30 minutes or until the thigh meat registers to 165 degrees. Remove the pheasant from the grill and serve with the Mojo sauce

Steak with Pear Brandy and Black Pepper Sauce

Steak with Pear Brandy and Black Pepper Sauce

½ C. snipped dried Pears

1/3 C. Pear Brandy or Pear nectar

4 tsp.. Flour

1 tsp.. Pepper

½ tsp.. Salt

4 Beef Tenderloin or Top Loin Steaks, cut 1” thick (1-1 ½ lb. total)

3 T. Butter

¼ C. finely chopped Shallot

¼ C. Beef Broth

 

In small bowl, stir together dried pears and pear brandy; cover and let stand 15 minutes.  Meanwhile in shallow dish, stir together flour, pepper and salt.  Dip steaks in flur mixture, turning to coat.  In large skillet, melt 2 T. butter over medium heat.  Add steaks, cook until desired doneness (about 10-13 minutes for medium rare).  Transfer to serving platter, reserving drippings in skillet.  For sauce, in same skillet, cook shallots in the drippings over medium heat for 1 minute.  Remove from heat and let stand 1 minute.  Stir in pear mixture and broth.  Bring to boiling and boil gently, uncovered, about 3 minutes or until slightly thickened, stirring occasionally.  Whisk in remaining 1 T. butter.  Spoon sauce over steaks and serve.

Torta di Fichi e Pesche, or Fig and Peach Cake

Torta di Fichi e Pesche, or Fig and Peach Cake

Torta di Fichi e Pesche, or Fig and Peach Cake

 

12 fresh figs

6 large peaches

Flour

1/2 C. butter

2 T. sugar

5 egg yolks and 4 whites

A shot of rum

8 palmiers (French pastry cookies) or 16 ladyfingers, crumbled

6 Amaretti cookies, ground

Pinch of salt

Butter and flour for prepping baking dish

Preparation:

Preheat oven to 275 F.

Butter and flour a fairly deep 9 or 10-inch baking dish.

 

Trim stems from figs and cut into halves. Peel and slice peaches. Sauté figs in butter and drain them on absorbent paper. Hold aside. Dust peach slices with sugar and sauté them briefly, too. Next, whip the eggs in a large bowl, then fold in peach slices and all other ingredients except figs. Pour the batter into the pan and push figs into it, cut side up. Bake for two or so hours, until set. Serve cake warm or room temperature with crème Anglaise.

 

Crème Anglaise

 

2 C. whipping cream

1 C. sugar

2 T. all-purpose flour

1/2 C. butter

1 T. vanilla extract

 

Stir first 3 ingredients together in a saucepan. Add butter and stir constantly over medium heat until butter is melted. When mixture begins to boil, cook for 3 more minutes , stirring constantly, until slightly thickened. Remove from heat and stir in vanilla.

Spring Salmon Chowder

Spring Salmon Chowder

6 tiny new potatoes, skin on, quartered

28 oz vegetable broth

1/2 c corn

1/2 tsp. dried thyme, crushed

12 oz skinless, boneless salmon, cut into 1″ chunks

1 c baby spinach

1/4 c sliced green onion

Pepper

 

Cook potatoes, covered in boiling broth for 5 min. until tender, but not cooked through. Add corn and thyme. Return to boiling; reduce heat. Cover and cook for 4 min. or until vegetables are tender. Reduce heat.  Carefully add salmon to saucepan. Simmer, uncovered, for 3-5 min. until salmon flakes easily with a fork. Remove thyme sprigs, if desired. Stir in spinach and green onion; cook for 1 min. until spinach begins to wilt.  Season with pepper and serve.

Pan-Seared Tilapia with Almond Browned Butter

Pan-Seared Tilapia with Almond Browned Butter

3 C. snow pea pods, trimmed

4 4- to 5-ounce skinless fresh tilapia fillets, or other whitefish

Sea salt and freshly ground pepper

1 tsp. all-purpose flour

1 T. olive oil

2 T. butter

1/4 C. coarsely chopped almonds

1 T. snipped fresh parsley

 

Bring lightly salted water to boiling in a large saucepan. Add pea pods. Cook for 2 minutes. Drain and set aside. Meanwhile, season fish with salt and pepper on one side; sprinkle with flour. Heat a large skillet over medium-high heat. When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil. Return pan to heat and add fish (if necessary, cook fish half at a time). Cook fish for 4 to 5 minute sour until it is easy to remove with spatula. Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Arrange peas on a serving platter; arrange fish on top of peas. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets. Sprinkle with parsley. Makes 4 main-dish servings.

 

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

 

2 T. (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped

1 stalk celery, finely chopped

Kosher salt and freshly ground black pepper

1 1/2 lb. (680 g) wild boar shoulder roast, boned, trimmed of fat, and cut into 1/4-inch pieces

1/2 C. (118 ml) dry red wine

2 C. (473 ml) homemade or low-sodium beef broth

2 fresh bay leaves

2 sprigs flat-leaf parsley

1 sprig rosemary

1/2 C. small green olives, pitted and halved

1/2 C. small black olives, pitted and halved

1 lb. (453 g) mafaldine pasta (or tagliatelle)

 

Heat the oil in a 12-inch straight-sided skillet over medium heat. Add the onion, celery, and a generous pinch of salt; cook until the vegetables are tender and beginning to brown, 6 to 8 minutes. Season the wild boar meat all over with */2 tsp. salt and 14 tsp. pepper. Add the wild boar to the pan and cook, stirring occasionally, until nicely browned all over, 5 to 7 minutes. Pour in the red wine, bring to a simmer, and then reduce by half. Pour in the broth, bring to a boil, and reduce the heat to maintain a gentle simmer. Add the bay leaves, parsley, and rosemary, cover the pan, and cook until the meat is fork-tender, 45 to 50 minutes. Stir the olives into the sauce and cook until warmed through. Season to taste with salt and pepper. Meanwhile, bring a large pot of well-salted water to a boil over medium-high heat. Drop the pasta and cook until al dente, following the package instructions. Reserve 14 C. of water and then drain the pasta. Toss the pasta together with the sauce, adding any reserved pasta water as needed if the sauce seems dry.

Chicken, Goat Cheese and Greens

Chicken, Goat Cheese and Greens

1-1/2 pounds Swiss chard, beet greens, and/or mustard greens, trimmed and washed

1 2 to 2-1/2-pound roasted chicken

3 T. olive oil

2 T. lemon juice

2 T. snipped fresh dill, oregano, and/or sage

1/4 tsp. sea salt, kosher salt, or salt

1/1/4 tsp. cracked black pepper

1 3- to 4-ounce log goat cheese (chevre), sliced into rounds or coarsely crumbled

 

Preheat oven to 350 degree F. Reserve one or two small leaves of chard. Tear remaining chard and place in a 3-quart rectangular baking dish. Remove string from chicken; use the string to tie the chicken legs together. Place chicken on chard in dish. In a small bowl combine oil and lemon juice. Drizzle oil mixture over chicken and chard in dish. Sprinkle 1 T. of the snipped herbs over the chicken and chard. Sprinkle salt and 1/8 tsp. pepper over chard only.  Loosely cover baking dish with foil. Bake for 15 to 20 minutes or until torn chard is tender. Meanwhile, sprinkle cheese with remaining 1 T. snipped herbs and 1/8 tsp. pepper.  Transfer chicken to a serving platter. Place several of the goat cheese rounds on top of chicken. Add reserved chard leaves. Toss cooked chard in dish to evenly coat with cooking liquid. Serve chard and remaining cheese with chicken. Makes 4 servings.   Tip: This recipe doubles easily to serve 8. Double the ingredients and prepare as directed above except place all the greens and both chickens in a large shallow roasting pan. Bake as above.

Pappardelle with Wild Boar Ragu

Pappardelle with Wild Boar Ragu

Pappardelle with Wild Boar Ragu

Extra virgin olive oil

1 boneless wild boar shoulder (about 2.5 lb.), cut into 1/2-inch pieces

Kosher salt

Freshly ground black pepper

4 garlic cloves, peeled and smashed

2 medium carrots, sliced lengthwise then coarsely chopped

2 celery ribs, sliced lengthwise then coarsely chopped

2 medium red onions, coarsely chopped

½ C. crushed San Marzano tomatoes

1/2 C. tomato paste

2 tsp. juniper berries

2 C. hearty red wine

3 bay leaves

2 large sprigs of fresh rosemary

1 lb. fresh pappardelle pasta

Freshly grated Parmesan for serving

 

Heat a large, heavy-bottomed pot or dutch oven over medium high heat and coat the bottom with a generous amount of olive oil, about 3 T.. Season the meat liberally with salt and freshly ground black pepper add to the hot pan in batches, being careful not to over-crowd the pan.  Let the boar brown and caramelize thoroughly before removing from the pot to set aside. Drain the remaining olive oil from the pot and return it to a burner set over medium-high heat. Add a T. of fresh olive oil, the garlic, chopped carrots, celery, onion and a pinch of salt and pepper to the pan and sauté until nicely browned, about 5-7 minutes. Return the browned boar to the pot with the vegetable mixture and add the crushed tomatoes, tomato paste, and juniper berries. Stir to combine and allow to cook for 2 to 3 minutes. Add the wine, stir, and increase temperature to high. Bring to a boil then reduce to a simmer and allow the wine reduce by about half. Once reduced, add enough water to the pan so it covers the meat mixture by about one inch. Add the bay leaves and rosemary sprigs and season with a generous pinch of salt.  Return the mixture to a boil over high heat and then reduce to low and simmer, covered, for 3 hours, adding water as necessary as the liquid reduces. With about 30 minutes of cooking time remaining, remove the lid and allow the sauce to thicken and reduce while it simmers. Bring a large pot of salted water to a boil and add your pappardelle, cooking until just a dente. Drain the pasta, reserving about ½ C. of the pasta cooking liquid.  Add pasta to ragu, toss, and allow to cook together over low to medium heat for about 3-4 minutes, adding reserved pasta water to thin the sauce if necessary. Divide pasta mixture into bowls, top with fresh Parmesan, and serve.

Fettuccine Verona

Fettuccine Verona

9-ounce package fettuccine

1/4 C., sundried tomatoes packed in oil, reserve oil

1 large zucchini, halved lengthwise and sliced

8 ounces chicken breast, cut into strips

2 T. olive oil

1/2 C. grated Parmesan

Freshly ground black pepper, to taste

 

Cut fettuccine strands in half. Cook according to directions. Drain, and return to hot pan. Cover to keep warm. Drain tomatoes, reserving 2 T. of the oil. Set drained tomatoes aside.  In a large skillet, heat 1 T. of reserved oil over medium high heat. Add zucchini, cook and stir for 2-3 minutes until tender. Remove from skillet, add remaining T. reserved oil to skillet, add chicken and sauté 2-3 minutes.  Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettuccine, toss gently to combine. Sprinkle individual servings with cheese, season to taste with pepper. 

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

12 ounces reginetti or other short pasta

Kosher salt

2 T. olive oil

6 ounces thinly sliced pancetta (Italian bacon)

1 small head of savoy cabbage, tough ribs removed, leaves torn

¼ C. (½ stick) unsalted butter, cut into pieces

2 tsp. fresh thyme leaves

½ ounces Parmesan, finely grated (about ½ C.)

Freshly ground black pepper

Poppy seeds (for serving)

 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ C. pasta cooking liquid. Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes. Drain on paper towels. Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes. Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes. Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt. Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes. Add Parmesan, pasta, and 1 C. pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes. Add pancetta and toss to combine; taste and season with salt and pepper. Serve topped with poppy seeds.

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

1 butternut squash

12 cloves of garlic

4 T. olive oil

salt and pepper

1 tsp. dried thyme

1 C. cured olives

1 C. mini grape tomatoes

 

Preheat oven to 390F. Peel and dice the butternut squash and place it in a large ovenproof dish with the garlic. Pour over olive oil, and season with salt, pepper and thyme. Mix well.  Place in the oven and roast for 15 minutes. Take it out, stir and mix in olives and tomatoes. Place it back in the oven and roast until the squash is soft, about another 15 minutes. Serve warm or cold.

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

 

1 1⁄2 T. (20 ml) extra-virgin olive oil

2 ounces (60 g) guanciale or pancetta, cut into fine dice

1 large bunch dandelion greens, trimmed and roughly chopped

Kosher salt

1⁄4 C. grated pecorino cheese

1⁄4 C. black olives, such as niçoise, pitted and quartered lengthwise

Freshly ground black pepper

 

Heat 1/2 T. of the oil in a 12-inch skillet over medium heat. Add the guanciale and cook until it has rendered its fat and is just beginning to crisp, 2 to 3 minutes. Remove from the pan with a slotted spoon and drain on a paper-towel-lined plate. Pour off the fat from the pan. Heat the remaining 1 T. of oil in the pan over medium heat until shimmering. Add the dandelions and a pinch of salt and cook, covered, until the greens have wilted, about 5 minutes. Add the guanciale back to the pan along with the pecorino cheese, cover, reduce the heat to medium-low, and cook until the greens are very tender, 8 to 10 minutes. Add the olives to the pan, season to taste with salt and pepper, and stir to combine. Serve on a platter.

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

 

1 T. olive oil

8 ounces spicy Italian sausage, casing removed

1/2 C. mini pepperoni, divided

1 (15-ounce) can tomato sauce

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. garlic powder

8 ounces rotini pasta

Kosher salt and freshly ground black pepper, to taste

1 C. shredded mozzarella cheese

2 T. chopped fresh parsley leaves

 

Preheat oven to broil. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 C. pepperoni until heated through, about 1 minute. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 C. water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat; top with mozzarella and remaining 1/4 C. pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Serve immediately, garnished with parsley, if desired.

Coconut Curry Noodles and Butternut Squash

Coconut Curry Noodles and Butternut Squash

Coconut Curry Noodles and Butternut Squash

2 tsp. neutral vegetable oil

3 shallots chopped

1 T. (8 g) grated fresh ginger

3 T. (45 ml) wheat-free tamari

1 T. (6 g) yellow curry powder

2 tsp. ground coriander

¼ tsp. cayenne, or to taste

2 tsp. sugar

Salt and freshly ground black pepper

2 C. (475 ml) vegetable broth

1 small butternut squash, peeled and cut into ½-inch (1.3 cm) dice (about 3 C.)

8 ounces (225 g) dried rice noodles

2 C. (140 g) chopped bok choy or other leafy greens

1 can (14 ounces, or 395 ml) of unsweetened coconut milk

½ C. (8 g) chopped fresh cilantro

2 scallions, chopped

Lime wedges, to serve

Sriracha or sambal oelek, to serve (optional)

 

Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste. Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes. While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables. Stir in the coconut milk and heat until hot—but do not boil. Taste and adjust the seasonings if needed. Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using).

Chickpea Sauté with Basil and Pine Nuts

Chickpea Sauté with Basil and Pine Nuts

Chickpea Sauté with Basil and Pine Nuts

soaking and cooking the chickpeas:

3 T. + 1 tsp. salt

4 qt. water

1 lb. dried chickpeas

1 onion, peeled and halved through the core

a few sprigs thyme

1 clove garlic, smashed

1 bay leaf

for the sauté:

1/4 C. pine nuts

3 T. extra-virgin olive oil

1 clove garlic, minced or thinly sliced

4 C. cooked chickpeas, drained

nice sea salt and pepper to taste

1/3 C. thinly sliced basil or more to taste

a few T. finely minced parsley or more to taste, optional

bread for serving

 

Soaking and cooking the beans: Dissolve the 3 T. of salt into the water. Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, garlic, bay leaf and remaining tsp. of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store chickpeas in their cooking liquid. Toast the pine nuts in a small skillet over low heat until light brown, about 5 to 10 minutes—watch closely to prevent burning. Transfer to a plate to cool. Making the sauté: Place the oil and chopped garlic in a large sauté pan over medium heat. When the garlic starts sizzling in the oil, add the chickpeas, and season with salt and pepper to taste. Don’t be afraid to go big on the salt—chickpeas can handle it. I started with 1 tsp. of Maldon sea salt, and then added a pinch more. Add the pine nuts and the herbs, and sauté for a few minutes or until the chickpeas are heated through and nicely coated in the oil and herbs. Serve with more salt and pepper on the side.

Beet and Goat Cheese Crostini with Caramelized Onion

Beet and Goat Cheese Crostini with Caramelized Onion

Beet and Goat Cheese Crostini with Caramelized Onion

1 T. olive oil

1 medium onion, thinly sliced

1 medium jar Gold’s Borscht

4oz. goat cheese

1 tsp. dried thyme

1 tsp. salt

1 long baguette, sliced and toasted

1 T. chopped chives

In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes. In a medium bowl, strain the borscht, reserving the liquid for another use. In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 T. of the borscht liquid, one at a time. Assemble the crostini by smearing 2 tsp. of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.

Ricotta Custard with Lemony Shaved Asparagus

Ricotta Custard with Lemony Shaved Asparagus

Ricotta Custard with Lemony Shaved Asparagus

 

12 ounces (340 g) ricotta

1 large egg plus 1 yolk

1⁄4 C. plus 2 T. (88 ml) heavy cream

2 T. grated Parmigiano Reggiano

1 T. grated pecorino

1 T. grated lemon zest

2 tsp. chopped marjoram, plus more for garnish

2 T. (30 ml) extra-virgin olive oil, plus more for the ramekins

Kosher salt and freshly ground black pepper

6 ounces (170 g) asparagus, trimmed

2 tsp. (10 ml) lemon juice

 

Position a rack in the center of the oven and heat the oven to 350°F (180°C). Put the ricotta, egg, yolk, heavy cream, Parmigiano, pecorino, 2 tsp. of the lemon zest, marjoram, 1 T. of the oil, and 1 tsp. salt in a large bowl. Whisk the ingredients until smooth and thoroughly combined. Oil five 4-ounce ramekins. Fill the ramekins about two-thirds of the way with the ricotta mixture. Put the ramekins in a 9 x 13-inch baking dish. Add enough warm water to come halfway up the sides. Bake in the oven until the mixture has puffed and is lightly golden brown, 35 to 40 minutes. Meanwhile, remove the tips from the asparagus and set them aside in a large bowl. With a vegetable peeler shave the asparagus, discarding the first shavings. Add the shavings to the bowl with the tips. Mix in the remaining 1 tsp. of lemon zest, the lemon juice, 1/4 tsp. of salt, and a few grinds of pepper. Add the remaining 1 T. of oil and toss well to combine. To serve, invert the ricotta custards onto five small appetizer plates. Top each with the shaved asparagus and some marjoram and serve.

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

2 1⁄2 ounces (75 g) rustic bread

3 large eggs

7 ounces (200 g) grated mild provolone

3 1⁄2 ounces (100 g) grated aged pecorino

1 3⁄4 ounces (50 g) grated Parmigiano Reggiano

Pinch of baking soda

Canola oil, for frying

 

Cut the crust off the bread and discard or reserve for another use. Cut the bread into pieces, put into the bowl of a food processor, and pulse until coarse. Add the eggs, provolone, pecorino, Parmigiano, and baking soda; puree until smooth. Transfer to a large bowl, cover with plastic wrap, and refrigerate until completely chilled, about 1 hour.  Scoop up a generous tsp.ful of the mixture and shape it into a 1-inch ball with your hands. (If the mixture is sticky, lightly dampen your hands with a little olive oil.) Transfer to a rimmed baking sheet lined with parchment paper and continue shaping the balls. Position a rack in the center of the oven and heat the oven to 200°F (90°C). 4. Heat 1/2 inch of canola oil in a large straight-sided skillet or cast-iron pan until shimmering hot. Add the fritters in batches and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer to an ovenproof plate lined with paper towels and keep warm in the oven while frying the remaining fritters. Serve immediately.

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

2 skin-on turkey thigh (about 1 lb. each)

1 stalk celery, cut into 1-inch pieces

1 carrot, cut into 2-inch pieces

1 medium yellow onion, cut lengthwise into eighths

1 extra virgin olive oil

2 T. cloves garlic

2 finely chopped sage, plus 3 whole leaves

2 tsp. finely chopped rosemary, plus 1 sprig

1 T. finely chopped flat-leaf parsley, plus 2 sprigs

2 T. freshly ground black pepper

kosher salt

1⁄2 C. dry white wine

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).

Lightly season the turkey thighs all over with salt and pepper. In a large mortar, lb. the chopped parsley, chopped rosemary, and chopped sage until crushed. Add the garlic and 1/2 T. salt, and lb. until a paste begins to form. Mix in the olive oil. Rub half of the herb mixture over the flesh of one of the turkey thighs. Repeat with the other thigh. Roll each thigh roughly into a cylindrical shape and tie it with two to four loops of twine to secure. Add the onion, carrot, celery, parsley sprigs, rosemary sprig, sage leaves, white wine and 1/2 C. of water to a 9 x 13-inch roasting pan. Add the turkey thighs to the pan, cover loosely with foil, and roast in the oven for 20 minutes. Remove the foil, baste the turkey thighs with the pan juices, and continue cooking until the thighs register 165°F (74°C) on a meat thermometer, 35 to 45 minutes. Remove the thighs from the pan and set aside on a carving board, tenting loosely with foil. Heat the broiler to high and return the vegetables to the oven. Broil until the vegetables are nicely browned and remove. Transfer the veggies to a platter with a slotted spoon. Strain the juices through a fine-mesh sieve into a serving bowl. Remove the kitchen string from the turkey thighs and carve into slices. Transfer to the platter with the veggies and drizzle with some of the pan juices. Serve the remaining sauce on the side.

Limoncello

Limoncello

Limoncello

10 large lemons

4 C. (946 ml) 100 proof grain vodka

4 C. (946 ml) water

3 3⁄4 C. granulated sugar

 

Peel the lemons, making sure not to get any of the white pith (reserve the remainder of the lemons

for another use). In a large airtight container, combine the vodka and lemon peel, cover, and let the

flavors infuse for 5 days. In a 3-quart pan, add the water and the sugar and bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and let cool completely. Add the simple syrup to the infused alcohol and then set aside for 2 more days. Strain the mixture

through a fine-mesh sieve into a clean glass bottle and discard the lemon zest. Serve chilled.

Asian Roasted Rutabaga “Fries”

Asian Roasted Rutabaga “Fries”

1 small rutabaga (1 1/4 pounds), peeled 

2 T. honey 

1 T. hoisin sauce 

1 1/2 tsp. grated fresh ginger 

1 tsp. toasted sesame oil 

1/2 tsp. red wine vinegar 

1/4 tsp. five-spice powder or ground cinnamon 

 

Preheat the oven to 400ºF. Line a jelly-roll pan with aluminum foil. Coat lightly with vegetable oil spray. Slice the rutabaga 1/2″ thick. Cut into 1/2″-wide strips. In a steamer basket set over simmering water, steam the rutabaga, covered, 12 minutes, or just until tender. Meanwhile, in a large bowl, combine the honey, hoisin, ginger, oil, vinegar, and fivespice powder or cinnamon. Gently toss in the rutabaga until evenly coated. Place the rutabaga mixture and liquids in the pan, and spread out in a single layer. Bake for 30 minutes, turning over after 20 minutes, or until tender and golden.

 

Yield: 4 servings

Calories: 100

Fat: 2g

Fiber: 4g

Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette

Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette

Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette

Zest of 1 lemon, plus 3 tbsp. juice

1 1⁄2 tsp. Dijon mustard

1 tsp. honey

Kosher salt and freshly ground black pepper, to taste

3 tbsp. olive oil

1⁄4 C. Castelvetrano olives, pitted and roughly chopped

6 oz. dandelion greens, trimmed

4 oz. puntarelle or regular chicory, trimmed

1⁄2 tsp. bee pollen

 

Whisk lemon zest and juice, mustard, honey, salt, and pepper in a large bowl until combined. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Stir in olives. Tear dandelion greens and chicory into bite-sized pieces and add to bowl. Using your hands, toss greens with vinaigrette, coating leaves completely; transfer salad to a serving platter and sprinkle with bee pollen.