Scallops in a Sea of Herbs

Scallops in a Sea of Herbs

Scallops in a Sea of Herbs

 

2 T. sunflower oil

12 scallops

200g (7oz) mangetout (or snow peas)

4 spring onions (scallions), sliced on the angle

8 radishes, sliced

2 lemons, 1 juiced, 1 quartered

sea salt and freshly ground black pepper

A good half-handful each of:

green fennel leaves

coriander (cilantro) micros, or a few finely chopped coriander leaves

chive flowers, broken into florets

Korean mint leaves, finely chopped, plus a few flowers

You can choose a different profile with other herbs as desired, of course!

 

Place a frying pan over a high heat and add 1 T. of the oil. Season the scallops on one side. Once the pan is hot, place the scallops in the pan seasoned side down, following the numbers on a clock face, starting at 1 o’clock. Season the side facing upwards. Sear the scallops until caramelized, about 2-3 minutes. Use a spoon to turn them over in the order they were placed in the pan. Cook for a further 1-2 minutes, taking care not to overcook them. Do this in batches if you have a small pan. Remove the scallops to a plate and wipe the pan clean with kitchen paper. Add the rest of the oil to the pan and, once hot, stir-fry the mangetout, spring onions and the radishes for about a minute. Stir through the lemon juice and the herbs and return the scallops to the pan to regain a little heat. Season with salt and pepper and serve with lemon quarters.

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

 

2 strips bacon, cut in half

1/4 yellow onion, sliced thinnish

1 large egg

1 slice bread

1/4 cup leftover Roasted Red Pepper Sauce, warmed up

Freshly ground black pepper (optional)

 

Cook the bacon in a large nonstick skillet until three-quarters of the way done. Push the bacon to one side, add the onion to the pan, and cook it in the bacon grease—two slices won’t make too much grease, so don’t freak out.        When the onion has softened, slide the bacon and onion over to one side, and crack the egg into the remaining grease and cook… you know how. Toast the bread. When the egg is done, put the toast on a plate and top with the bacon, onion, and egg. Immediately add the red pepper sauce to the pan to heat it up, then drizzle over the egg. Maybe a few grinds of pepper.

Asian Chicken and Cellophane Noodle Salad

Asian Chicken and Cellophane Noodle Salad

Asian Chicken and Cellophane Noodle Salad

Cellophane noodles, also known as glass noodles, are thin, transparent Asian noodles usually made from mung bean starch and water. They’re great in soups and stir-fries, but we also love them as an interesting base of a chilled, hearty, summery dinner salad.

 

8 ounces cellophane noodles

3 carrots, peeled and cut into 2-inch-long matchsticks

2 English cucumbers, peeled and cut into 2-inch-long matchsticks

6 T. rice vinegar, divided

1/3 cup soy sauce

2 T. vegetable oil

1 T. toasted sesame oil

1 T. grated fresh ginger

1 garlic clove, minced

2 cups Shredded Cooked Chicken

 

Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain, rinse with cold water, and drain again to remove as much water as possible. Meanwhile, toss carrots and cucumbers with 2 T. vinegar in large bowl; set aside to marinate for 10 minutes. Whisk soy sauce, remaining 1/4 cup vinegar, vegetable oil, sesame oil, ginger, and garlic together in bowl. Drain and discard vinegar from marinating vegetables. Add noodles, chicken, and dressing to bowl with vegetables and toss to thoroughly combine. Serve.

Coconut Curry Meatballs

Coconut Curry Meatballs

Coconut Curry Meatballs

 

30 leftover Meatballs

1 T. olive oil

4 cloves garlic minced

1 medium yellow onion diced

13.5 oz coconut milk

6 oz tomato paste

1 tsp cayenne pepper

2 tsp garam masala

1 tsp curry powder

1/2 tsp ginger powder

1 tsp chili powder

salt and pepper

1 T. tapioca flour optional for thickening

water or broth for thinning

 

In a large skillet heat olive oil over medium high heat. Add onions and cook for 3-5 minutes or until soft. Add in minced garlic and cook for another minute. Pour in coconut milk. Whisk in tomato paste, cayenne pepper, garam masala, curry powder, ginger powder, chili powder, and salt and pepper. Sauce should start to thicken. If you want a thicker sauce, dissolve tapioca starch or corn starch in a bit of warm water and whisk in, bring to boil, reduce to low and simmer. Add meatballs and cover. Cook on med-low for 10-15 minutes or until meatballs are heated through. If sauce is too thick, add a bit of water or broth. Taste for seasoning and adjust spice level as needed. Serve over rice or cauliflower rice, and a side of pita or naan bread. Yum!

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

Cremini Mushroom, Goat Cheese, and Leek Crostata with Fresh Thyme

 

For the pastry (makes 2 crusts):

2 cups all-purpose flour

1/2 tsp. kosher salt

1/2 pound (2 sticks) cold butter, diced

6 T. ice water

1 egg

 

For the filling

1 T. butter

1 small leek, chopped

8 ounces quartered cremini mushrooms

Kosher salt

2 tsp. fresh thyme

4 ounces goat cheese

 

Place the flour and 1/2 tsp. kosher salt in the food processor. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate one for at least 1 hour. The other disk of dough can be frozen for a future use. Heat the butter in a skillet over medium heat. Sauté the mushrooms for a few minutes until they’re slightly softened. Add the leeks and a pinch of salt and continue to cook for several more minutes. Stir in thyme. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet. Cut the goat cheese into small pieces onto the center of the crust, and top with the vegetables. Fold in the edges of the crust, and brush with a beaten egg. Bake for 20 minutes until golden brown.

Glorious Meatball Pho

Glorious Meatball Pho

Glorious Meatball Pho

 

32 ounces beef stock

2 star anise

3 limes

One 1-inch piece fresh ginger, cut into 4 slices

8 ounces rice noodles

8 leftover Meatballs, warmed slightly in a microwave

One 8-ounce bag bean sprouts

1 bunch green onions, white and light green parts only, sliced into thin strips

1 big handful fresh cilantro

1 small red chile, sliced very thinly

Hoisin sauce for serving

Sriracha for serving

 

Combine the stock, star anise, the juice of two of the limes, and the ginger in a medium pot. Bring to a boil, lower the heat slightly, and simmer for about 15 minutes. Bring a large pot of water to a boil, add the noodles, and cook for 3 minutes. Drain the noodles well and divide among four bowls. Add the meatballs and cover with the stock. Then add some bean sprouts, green onion, cilantro, red chile, and a squeeze of juice from one-quarter of the remaining lime to each bowl. Add some hoisin and sriracha to taste to each bowl and eat.

Cherries, Lancashire Lovage and Honey Lavender

Cherries, Lancashire Lovage and Honey Lavender

Cherries, Lancashire Lovage and Honey Lavender

 

8 oz. Lancashire lovage

good toast or crackers

about 20 cherries, stoned

a few sprigs of lavender

a little pot of runny honey

 

Serve the cheese in crumbly slices on toast or crackers, topped with cherries, a couple of lavender flowers and drizzle of honey.

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins

 

1½ cups cornmeal

1½ cups all purpose flour

1 T. baking powder

1½ tsp. salt

2 large eggs

4 T. unsalted butter, melted

¼ cup extra virgin olive oil

2 cups buttermilk

⅓ cup granulated sugar

4 jalapeños, de-ribbed and minced [70 g minced]

1 cup grated cheddar

1 thinly sliced jalapeño and extra cornmeal, for decorating

 

Preheat your oven to 425°F. Prep a muffin tin with 12 parchment liners. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a medium mixing bowl, whisk together the eggs, butter, olive oil, buttermilk, sugar, minced jalapeños, and most of the cheddar. Pour the wet ingredients over the dry ingredients and stir to combine (do not overmix). Evenly distribute the batter among the 12 lined muffin cups. Decorate the tops with jalapeño slices, cheese, and a light sprinkling of cornmeal. Bake for 20 minutes, until a toothpick inserted in the center comes out cleanly. Let cool on a rack or clean, dry towel. Muffins keep well at room temperature for a couple days. But they keep much better in the freezer, so freeze any ones you don’t plan to eat in the first day or two.

Pan-Seared Scallops with Butternut Squash Puree

Pan-Seared Scallops with Butternut Squash Puree

Pan-Seared Scallops with Butternut Squash Puree

 

1 pounds large sea scallops (10 to 20 per pound)

2 pounds butternut squash

4 T. unsalted butter

¾ tsp. Curry Powder

2 T. vegetable oil

3 scallions

 

Remove and discard tendons from scallops, place on rimmed baking sheet lined with dish towel, and top with another towel. Blot moisture gently and let sit with towels for 10 minutes. Meanwhile, peel and seed squash, then cut into 1-inch chunks . Place squash in bowl, cover, and microwave until tender, 8 to 12 minutes, stirring halfway through cooking. Drain squash and transfer to food processor. Add 1 T. water, 1 T. butter, curry powder, and ¥2 tsp. salt and process until smooth, about 30 seconds; transfer to bowl and cover. Season scallops with salt and pepper. Heat 1 T. oil in 12-inch nonstick skillet over high heat until just smoking. Lay half of scallops in skillet in single layer and cook, without moving, until well browned, 1 1/2 to 2 minutes. Flip scallops and continue to cook until sides are firm and centers are opaque, 30 to 90 seconds; transfer to platter and tent with aluminum foil. Wipe out now-empty skillet with paper towels and repeat with remaining 1 T. oil and scallops. Thinly slice scallions. Add remaining 3 T. butter to now-empty skillet and cook over medium-low heat until melted and just starting to brown, about 30 seconds. Add scallions and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Pour sauce over scallops and serve with pureed squash.

Lemon Braised Chicken with Fennel

Lemon Braised Chicken with Fennel

Lemon Braised Chicken with Fennel

 

1 lemon

4 (10- to 12-ounce) bone-in split chicken breasts

4 T. unsalted butter

2 fennel bulbs

3 garlic cloves

1 cups chicken broth

 

Cut away peel and pith from lemon, then slice crosswise into 1/8-inch-thick rounds. Trim chicken, pat dry with paper towels, and season with salt and pepper. Melt 1 T. butter in Dutch oven over medium-high heat. Brown 2 chicken breasts on both sides, 8 to 10 minutes; transfer to plate. Repeat with 1 T. butter and remaining chicken. Trim fennel stalks and fronds: mince 2 T. fronds and reserve. Trim bulb, cut in half, core, and slice into 1/4-inch-thick strips. Add fennel and 1/4 tsp. salt to now-empty pot and cook over medium heat until softened, 5 to 7 minutes. Mince garlic, stir into pot, and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Nestle chicken and any accumulated juices into pot. Add lemon slices and bring to simmer. Cover, reduce heat to medium-low, and simmer until chicken is fully cooked and tender and registers 160 degrees, 25 to 30 minutes. Transfer chicken to serving dish; cover to keep warm. Remove fat from surface of sauce using large spoon, return sauce to simmer, and cook until slightly thickened, about 5 minutes. Off heat, stir in remaining 2 T. butter and season with salt and pepper to taste. Pour sauce over chicken and sprinkle with fennel fronds. Serve.

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

 

1 3/4 pound flank steak, cut into 1-inch cubes

4 T. olive oil

1 T. yellow onion, chopped

3 T. garlic cloves, finely chopped

1 pound portabella mushrooms, medium diced

3 pound carrots, cut into 3/4-inch pieces

2 T. all-purpose flour

2 1/2 cup reduced-sodium beef broth

1/2 cup hearty red wine, such as shiraz

1 T. dijon mustard

1 T. finely chopped fresh thyme

 

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. fine sea salt

2/3 C. shredded Gruyere cheese (2 ounces)

6 T. cold unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

2 T. freshly grated parmesan cheese

 

To make the filling: Season the steak with salt and pepper. Heat a large heavy skillet over high heat. Add 1 T. of the olive oil, then add the steak pieces and cook, turning occasionally, for about 5 minutes, or until browned. Transfer the beef to a bowl and set aside. Reduce the heat to medium. Add 1 T. of the olive oil to the skillet, then add the onions and garlic and cook, stirring occasionally with a wooden spoon to scrape up the browned bits on the bottom of the skillet, for about 2 minutes, or until the onions soften. Transfer the onion mixture to the bowl with the beef. Heat the remaining 2 T. olive oil in the skillet over medium-high heat. Stir in the mushrooms and cook, stirring occasionally, for about 4 minutes, or until tender and beginning to brown. Add the carrots and cook for about 1 minute. Sprinkle in the flour and stir well. Return the beef and onion mixture, with any juices, to the skillet. Stir in the broth, wine, mustard, and thyme and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 15 minutes, or until the liquid has thickened into a light sauce. Season with salt and pepper. Transfer the beef mixture to a 13 » 9 x 2-inch baking dish and set aside. Preheat the oven to 400°F. To make the biscuits: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Using a pastry cutter, cut half of the Gruyere cheese and the 4 T. butter into the flour until the mixture is crumbly, with pea-size pieces of butter. Pour the cream over the flour mixture and stir with a fork just until moistened but still lumpy. Fold in the remaining Gruyere cheese with the Parmesan cheese. Divide the dough into 6 equal mounds and place the mounds over the steak and mushroom filling, spacing them evenly, and press the tops to flatten slightly. Brush the tops of the mounds generously with some of the melted butter; set the remaining butter aside. Bake for about 25 minutes, or until the biscuits are dark golden brown on top and the filling is bubbling. Remove from the oven. Brush the biscuits with the reserved butter. Let stand for 5 minutes before serving.

Eitan Bernath’s PB&J Pancakes

Eitan Bernath’s PB&J Pancakes

Eitan Bernath’s PB&J Pancakes

 

6 ounces fresh raspberries, plus more for serving

1/4 cup grape jam

1 T. pure maple syrup

1 T. all-purpose flour

 

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. kosher salt

1/2 tsp. baking soda

2/3 cup creamy peanut butter

1 1/4 cups full-fat buttermilk

1 large egg

2 T. pure maple syrup

2 T. unsalted butter, melted

1 tsp. pure vanilla extract

Nonstick cooking spray or coconut oil spray

Chopped salted peanuts, for serving

 

In a small saucepan, heat the raspberries, jam, and maple syrup over medium-low heat. In a small bowl, whisk the flour with 2 T. water until the flour is dissolved. Whisk the flour mixture into the raspberry mixture and cook, stirring occasionally, until the raspberries break down and the mixture is thickened, about 10 minutes. Remove from the heat and set aside. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. In a small microwave-safe bowl, microwave the peanut butter in 30-second intervals, stirring after each, until a thin, pourable consistency is achieved. In a medium bowl, whisk together the buttermilk, egg, 1/3 cup of the melted peanut butter, the maple syrup, butter, and vanilla. Pour the wet ingredients into the dry ones and fold until just barely combined, being sure not to overmix. Preheat the oven to 200°F and place a sheet pan inside. Spray a large nonstick skillet or griddle with cooking spray, then set it over medium heat. Using a measuring cup, measure 1/4 cup of batter, pour it into the skillet, and cook until the pancake top bubbles and the bottom is golden brown, about 3 minutes. (Cook as many pancakes as possible without crowding or touching.) Flip and cook until the other side is golden brown, another 2 minutes. Transfer to the sheet pan in the oven to keep warm while you make the rest of the pancakes. When all the pancakes have been cooked, remove them from the oven and top each with raspberry jam, the remaining melted peanut butter, fresh raspberries, and chopped peanuts. Serve immediately.

Easy Churro Cheesecake

Easy Churro Cheesecake

Easy Churro Cheesecake

 

1 T. cinnamon

1 ¼ cups granulated sugar

1 lb. cream cheese, softened completely to room temperature

1 egg

1 ½ tsp. vanilla extract

2 (8 oz.) crescent roll doughs, refrigerated

3 T. unsalted butter, melted

 

Preheat the oven to 350°F. Prepare a cinnamon-sugar mixture by mixing cinnamon and ½ cup sugar in a small bowl until combined well. In a separate medium mixing bowl, combine cream cheese, remaining sugar, egg, and vanilla, mixing until completely smooth. Spray a 9×13 baking pan with cooking spray and sprinkle 1-2 T. of the cinnamon-sugar mixture on the bottom. Open and unroll one tube of the crescent rolls. Press the seams together to form one rectangular piece. Place into the bottom of the pan, covering each end completely. Pour the cream cheese mixture over the dough in the pan, spreading across evenly. Unroll the second tube of dough and press the seams together again. Then, place it over the cream cheese mixture to cover completely. Use a brush to spread the melted butter evenly over the top layer of dough. Sprinkle the remaining cinnamon-sugar mixture over top. Bake for 25-30 minutes, until the crescent dough has puffed up and is golden brown. Place on a wire rack to cool completely and transfer to the fridge until chilled. Cut and serve.

Kiwi Melon Sangria

Kiwi Melon Sangria

Kiwi Melon Sangria

 

2½ cups cubed honeydew melon or light-fleshed summer melon

1 (750 ml) bottle dry white wine

½ cup brandy

¼ cup tequila

3 kiwis, peeled and sliced, or a pint of kiwi berries from the farm market

1 lime, sliced

1 cup club soda or seltzer water

Fresh mint for garnish, if desired

 

Add 1½ cups of the honeydew melon and ¼ cup of the white wine to your blender. Blend on high for 2 minutes. Transfer the purée to a large pitcher or Mason jar. Then stir in the remaining white wine, brandy and tequila. Add the kiwi slices, lime slices and remaining 1 cup of cubed honeydew melon. Cover and refrigerate at least 2 hours, up to overnight. Divide the sangria mixture evenly into serving glasses. Top each with soda water; stir in gently. Garnish with fresh mint sprigs and a lime wheel.

Roasted Brussels Sprouts with Bacon and Chestnut

Roasted Brussels Sprouts with Bacon and Chestnut

Roasted Brussels Sprouts with Bacon and Chestnut

 

3 T. olive oil

½ pound bacon, cut into lardons

4 shallots, thinly sliced

1 pound Brussels sprouts, trimmed and halved

¼ pound chestnuts, roasted and peeled

Salt and freshly ground pepper

2 T. unsalted butter

2 T. balsamic vinegar

 

Preheat oven to 425°. Heat oil over medium heat in a roasting pan or oven-proof skillet. Add the bacon and cook until golden brown and crisp. Remove the bacon to a plate lined with paper towels. Drain all but two T. of fat from the pan. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and chestnuts and toss to combine. Season with salt and pepper and roast in the oven until the sprouts are cooked through and golden brown, about 12 minutes. Remove the vegetables from the oven and stir in the butter and balsamic vinegar. Transfer to a platter and top with the crispy bacon.

Pantry Friendly Red Lentil Soup with North African Spices

Pantry Friendly Red Lentil Soup with North African Spices

Pantry Friendly Red Lentil Soup with North African Spices

 

2 T. Olive oil

1 large Onion

Salt and pepper

3/4 tsp. Ground Coriander

1/2 tsp. Ground cumin

1/4 tsp. Ground ginger

1/8 tsp. Ground cinnamon

pinch Cayenne pepper

1 T. Tomato paste

1 clove Garlic ; minced

4 C. vegetable broth ; maybe more if needed

2 C. Water

10.5 ounces red lentils ; picked over and rinsed

2 T. Lemon Juice ; more for seasoning

 

Heat 2 T. oil in large saucepan over medium heat until shimmering. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander, cumin, ginger, cinnamon, 1/4 tsp. pepper, and cayenne and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to vigorous simmer. Cook, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. Whisk soup vigorously until broken down to coarse puree, about 30 seconds. Adjust consistency with extra hot broth as needed. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm.

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

 

Short ribs are a versatile cut of beef, falling off the bone when cooked long and gently, or juicy when sliced rare off a summer grill. If you don’t have field garlic popping out of your lawn or in a nearby wood or field, substitute scallions or ramps. Failing those, small, peeled shallots would be delicious, too.

 

6 short ribs, sawn in half so each piece is about 4 inches (10 cm) long, on or off the bone

Salt

Freshly ground black pepper

2 cups (200 g) field garlic bulbs and greens (discard the tough stem part)

2 cups (480 ml) red wine

8 juniper berries

 

Preheat the oven to 350°F (180°C). Season the short ribs with salt and pepper. Allow’ to sit for 5 minutes so that some of the juice is drawn out. This will help caramelize the outside of the meat Warm a heavy pan over high heat. When it is very hot sear the short ribs, about a minute to a side, until just brown. Do this in batches; do not overcrowd the pan or it will lose too much heat. Remove the short ribs and set aside on a plate. While you are browning the meat, blanch the field garlic bulbs for a minute in boiling water. Drain and set aside. Place half the field garlic in the bottom of a roasting pan. Add the short ribs, the rest of the field garlic, the red wine, and juniper berries. Transfer the pan to the oven and cook for 2 hours, tented with foil Uncover and cook for another 45 minutes, making sure that there is still liquid in die pan Add water if the pan looks dry. Serve straight from the pan or from a warmed bowl, scraping up as much juice as possible and spooning it over the ribs.

Earthy Celery Root Salad

Earthy Celery Root Salad

Earthy Celery Root Salad

 

1 celery root, cleaned, peeled and shredded.
1 green Granny Smith apple, cleaned and shredded.
1 T. lemon juice
½ cup parsley leaves, cleaned and separated from stems
½ cup almond halves, toasted

 

¼ cup olive oil
½ lemon, squeeze the juice
1 T. whole-grain Dijon mustard
1 tsp. ground black pepper
½ tsp. salt (if desired)

 

Pour 1 T. lemon juice on the shredded apple and celery to prevent oxidation. Add salad ingredients to a bowl: shredded celery root, apple and parsley leaves. Mix well. In a separate bowl mix all the dressing ingredients till the sauce is homogenous. Pour sauce on the salad, mix well, add almonds and serve

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

 

2 T. olive oil

4 T. unsalted butter, divided

1 small onion, thinly sliced

½ medium green or Savoy cabbage (12 ounces), thinly sliced

1 garlic clove, crushed

1 cup orzo

½ cup finely grated fresh Parmigiano Reggiano

1 tsp. Diamond Crystal kosher salt (or to taste), plus more for serving

½ tsp. freshly cracked black pepper, plus more for serving

about 2 cups water

½ pound locally cultivated mushrooms, like shiitake or oyster, torn into bite-sized pieces

 

Heat a 3- to 4-quart cast-iron pan over low heat. Add oil and 2 T. butter. When the butter has melted, add the onion and sauté, stirring occasionally, until just beginning to brown. Add cabbage (it will look like a lot—don’t worry, it will shrink when cooked) and cover the pot for 1 minute to help the cabbage wilt and reduce in size. Remove the lid and sauté, stirring occasionally, until brown and caramelized, about 10–15 minutes. Season with salt to taste. If you notice the cabbage is sticking, add a bit more oil. When the cabbage has nicely browned, add the garlic and orzo. Stir to coat the orzo in the oil and toast a little bit, 1–2 minutes. Begin to add a total of approximately 2 cups of water incrementally over the next 10–15 minutes (the exact amount of water depends on both the moisture content of the cabbage and the type of orzo). Start with ½-cup increments and then slowly reduce the amount of water being added, a few T. at a time toward the end. After each addition of water, stir occasionally and let cook until most of the liquid has been absorbed. Repeat until you’ve added a total of 2 cups of water. Taste orzo to check that it is fully cooked. Continue adding more water in small increments until fully cooked if needed. While the orzo is cooking, melt the remaining butter in a skillet and add the torn mushrooms. Season with salt and pepper and sauté, stirring occasionally, until browned and crispy at the edges. Remove from the heat and set aside. Once orzo is cooked, stir in Parmigiano, pepper and buttery sautéed mushrooms. Season with more salt if needed. Serve immediately.

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

 

1 cup basil leaves, packed tight

1–2 cloves of garlic, peeled and grated on a microplane

3 egg yolks

2 T. Dijon mustard

1 T. apple cider vinegar

1 T. lemon juice

1 cup neutral oil (safflower, sunflower or avocado work well)

 

Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until incorporated. Scrape down the sides of the blender to make sure everything is evenly mixed. While the blender is running, dribble in the oil slowly in the thinnest stream possible. It’s important not to dump the oil in all at once, because the gradual addition of oil to the egg and mustard mixture is what will emulsify the sauce into an aïoli. Once all of the oil has been incorporated, season with salt to taste and scrape out the finished aïoli with a rubber spatula. This condiment is delicious on everything from sandwiches to shellfish, and we especially love it with tempura veggies.

 

For the tempura

 

1 medium sized pumpkin or squash

2 large eggs, cold

2 cups flour, sifted

2 cups water with several ice cubes added

Oil for frying

 

Fill a large, thick bottomed pot with 4” of oil. Pick a pot that has high sides and a nice heavy base. This will regulate the heating and temperature of the oil, which makes for more even frying. Set this pot over medium heat until the oil reaches a temperature of 375°F. This takes a few minutes. Meanwhile, prepare the pumpkin for frying. Cut the entire pumpkin in half, scrape out the seeds and guts until the flesh is smooth and uniform. Remove the outer skin with a vegetable peeler. Cut the pumpkin pieces in half vertically, making four quarters of a sphere. Slice the quarters again vertically into long, ½-inch thick strips. Keep in mind not to cut the strips too thick, or they will take too long to cook fully in the oil. Continue until you have cut the entire pumpkin into strips of the same thickness. Due to the curvature of the fruit, some strips will be longer than others—this is fine, as long as they are all relatively the same thickness. Set up a “drop zone”, or a place where the pumpkin will cool and rest once it is removed from the oil, like a wire rack placed over a sheet tray, or a large bowl or dish lined with paper towels. Place a long-handled metal slotted spoon or “spider” strainer near the heating pot of oil. When the oil reaches the proper temperature, crack the eggs into a deep mixing bowl. Whisk until homogenous. Add the ice water and mix again, then add the flour. Mix, gently, trying to prevent too many air bubbles from forming. Some small clumps are good, so don’t over mix. The less you agitate the batter, the better. (Chopsticks are a better mixing tool than a whisk.) Once everything is combined, drop in a handful of your pumpkin sticks. Coat them evenly with the batter, and then using tongs (or chopsticks), remove them from the bowl and drop them into the oil one by one. Once this batch of pumpkin has been added to the oil, place the tempura batter in the fridge to keep cold while they cook. The pumpkin slices should float right to the top, but depending on the water content of the pumpkin, some may sink to the bottom of the pot. This is fine, just give them a slight nudge off the bottom and they should rise right up. Make sure to adjust the heat of the oil so that it stays at 375°F. Adding lots of ice cold batter and veggies will definitely drop the temperature significantly, so adjust accordingly. Once the slices are golden brown they are ready to be removed from the oil with the slotted spoon. Place them in the “drop zone” and season with salt and pepper. Repeat the frying process as many times as necessary, or until you run out of pumpkin or tempura batter. Serve hot with the basil aïoli for dunking

Standing Rib Roast of Bison with Herbs

Standing Rib Roast of Bison with Herbs

Standing Rib Roast of Bison with Herbs

 

1 Bison rib roast

Salt and pepper

1/4 cups chopped fresh herbs, such as oregano, thyme, rosemary, savory and parsley

 

Preheat the oven to 450°. Remove the roast from the refrigerator and allow it to come up to room temperature. Dry the roast very well and season liberally with salt, pepper and the chopped herbs. Place the roast directly on the oven rack with a pan below it, or on a roasting rack and roast for about 1 ½ hours, or until a meat thermometer inserted in the thickest part reads 120° (for medium rare) or 130° for medium. Allow the roast to rest, loosely covered with foil, for at least 30 minutes before carving. The leftover bones from the duck and bison should be made into a delicious stock. Cover them with cold water, add a couple of peeled onions, some carrot and a bay leaf and simmer gently for as long as you can stand, up to 8 hours. Skim the foam and fat that rises to the surface, pour through a fine strainer and freeze in small batches for future soups and sauces.

Air Fryer Peaches

Air Fryer Peaches

Air Fryer Peaches

 

4 ripe yet firm peaches, halved

1 1/2 T. melted coconut oil

1 T. coconut sugar

1/4 tsp. cinnamon

 

chopped walnuts

fresh mint leaves

 

Combine coconut sugar and cinnamon in a small bowl. Place the peach halves on a plate and brush the cut side with the melted coconut oil. Sprinkle the cinnamon sugar on top until well coated. Place the seasoned peaches in the air fryer either on a tray in the center for oven models or in the basket. Air fry at 400°F for 8-10 minutes until golden and caramelized. Remove from the air fryer and serve warm. Top with chopped nuts and fresh mint if desired and/or serve with vanilla ice cream.

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

 

1 large sprig tarragon, stripped and chopped

1 big handful wild strawberries

3 T. (45ml) champagne or high quality white wine vinegar

1/2 T. (6g) white sugar

2 T. (30ml) neutral oil like good quality sunflower or grapeseed

1 wild pork loin, about 8″ (20cm) long, or 1 store bought pork tenderloin, whole

Kosher salt

Black pepper

1 T. (15ml) lard or vegetable oil

 

Add the chopped tarragon and strawberries to a bowl. Crush the strawberries with a fork. Add the sugar and vinegar to the bowl and stir to combine. Let the strawberries macerate while you cook the pork. Season the pork loin generously with salt and pepper. Heat the lard or oil in a cast iron or steel pan over high heat. Add the loin and sear until browned on all sides. Lower the heat to medium and cook until a thermometer registers at least 145°F in several parts of the loin. Let rest for 8-10 minutes. Add the neutral oil to the strawberry mixture and whisk very well to emulsify. Slice the pork loin into disks and drizzle with the vinaigrette to serve. This would go great with a side like rice or noodles. Enjoy!

Mafroukeh – Pistachio Dessert with Cream

Mafroukeh – Pistachio Dessert with Cream

Mafroukeh – Pistachio Dessert with Cream

 

⅔ cup sugar

⅔ cup water

1 T. orange blossom water

1 T. fresh lemon juice

 

½ cup shelled, raw pistachios

½ cup coarse semolina

2 T. ghee or butter

¼ cup sugar

1 cup water

 

1 cup milk

½ cup whipping cream

2 T. all-purpose flour

2 T. cornstarch

1 T. orange blossom water

 

Start by making the simple syrup: dissolve the sugar and water in a saucepan on the stove. Bring to a boil and add the lemon juice, stirring until it thickens, then add in the orange blossom water and set aside to cool. To make the ashta, whisk together all the ingredients in a small pot (except the orange blossom water) until the dry ingredients have dissolved. Set the mixture on medium-high heat on the stove and whisk consistently until it starts to boil and keep whisking until it starts to thicken. As soon as it starts to get very thick, add the orange blossom water, give it a mix, and transfer to a bowl to cool. Cover with plastic wrap. To make the semolina base, start by grinding the sugar and pistachios in your food processor and set aside. Melt the ghee in a pan on the stove and fry the semolina in it until golden, then add the water and mix consistently until it thickens significantly. Let it cool for a couple of minutes, then place the semolina mixture into the food processor with the pistachios and pulse until fully incorporated.

Press the semolina dough into a 9-inch springform pan, then top with your cooled ashta and garnish. Let it set in the fridge for a few hours. Pour some simple syrup on top as desired when ready to serve

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

Fresh Burrata Cheese with Mushrooms and Butternut Squash

 

1 (2-pound) butternut squash, peeled, seeded and diced to ½-inch cubes

Extra-virgin olive oil

Kosher or sea salt

Freshly ground pepper

6 cloves garlic, peeled and sliced thin

3 shallots, peeled and sliced thin

1 tsp. crushed red pepper, or more to taste

1 pound Hen of the Woods Mushrooms (also called Maitake), or your favorite combination of exotic mushrooms, cut into bite-sized pieces

1 cup dry white wine

1 pound Burrata cheese

¼ cup fresh chopped flat-leaf parsley

Toasted crostini (optional for serving)

 

Preheat oven to 375°F. Toss the butternut squash in olive oil; season with salt and pepper. Scatter squash on a baking sheet (lined with parchment paper for easy cleanup) and roast until soft, approximately 25 minutes. Meanwhile, heat ¼ cup olive oil in a saucepan over medium heat. Add garlic, shallots and crushed red pepper and sauté until golden brown. Remove from pan, set aside and keep warm. Return pan to heat, adding 2 T. olive oil. Add mushrooms and sauté until they begin to brown around the edges and turn a little crispy. Remove from pan. Return pan to heat and carefully add the wine to deglaze the pan. Reduce wine until ¼ cup remains. Return mushrooms to the pan, add roasted butternut squash and toss together. Check for seasoning, adding salt and pepper if needed. Remove from heat and keep warm. Carefully slice the Burrata and divide cheese among 6 salad plates. Spoon the roasted squash and mushrooms around the cheese. Top each serving with the garlic and shallots and sprinkle with parsley. Serve with toasted crostini. Enjoy!

Blistered Cabbage and Apples with Walnut-Anchovy Caper Sauce

Blistered Cabbage and Apples with Walnut-Anchovy Caper Sauce

Blistered Cabbage and Apples with Walnut-Anchovy Caper Sauce

 

¼ cup walnuts, toasted and coarsely chopped

1 T. capers, rinsed if salt-packed

2—3 anchovy fillets, rinsed if salt-packed (or ½ tsp. anchovy paste)

1 garlic clove, minced

⅓ cup extra-virgin olive oil, plus 2—3 T. for searing

2 T. lemon juice

1 tsp. Dijon mustard

2 tsp. honey

½ tsp. red pepper flakes, or other chile (optional)

2 T. chopped flat-leaf parsley

Kosher salt

Freshly ground black pepper

1 medium head Napa or Savoy cabbage, outer leaves removed, quartered, leaving core intact

2 small apples, halved around the middle, seeds and cores intact

 

In a small food processor or with a mortar and pestle, roughly grind walnuts, capers, anchovies and garlic. Remove to a separate bowl. Whisk in ⅓ cup olive oil, lemon juice, mustard, honey, pepper flakes if using and parsley. Season with salt and pepper to taste. Set the sauce aside. Rub the exposed edges of the cabbage and apples with remaining olive oil; season liberally with salt and pepper, forcing some seasoning between cabbage leaves. Place a cast-iron or other heavy-bottomed skillet over high heat for several minutes to preheat. When the pan is ripping hot, add the cabbage wedges, flat side down. Press weight on top with another skillet. Cook until well charred, about 3 minutes. Flip to another flat side and add the apples. Press with weight and cook another 3 minutes. Flip the cabbage to the third side and flip the apples. Add weight and cook another 3 minutes. Remove pan from heat, leaving the weight atop, and let rest for 4 minutes or until the cabbage is mostly tender but still crisp in the center. Transfer the cabbage and apples to a serving plate and adorn with the sauce.

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

 

1 lb bow tie pasta

1 cup cooked chicken, shredded

10 ounces jar pesto sauce

1⁄2 cup chopped walnuts, toasted

 

Cook pasta according to package directions, drain. Place chicken in a large bowl. While pasta is still warm, add it to the chicken and toss thoroughly. Add entire jar of pesto sauce and toss to coat. Add the walnuts and toss once more. Serve warm or chilled. Garnish with Parmesan cheese if desired.

Chicken Francese for Two

Chicken Francese for Two

Chicken Francese for Two

 

To make chicken Francese, cooks dip cutlets in flour and then beaten egg; shallow-fry them; and sauce them with a lemony, beurre blanc–like reduction that saturates the plush coating. Cutting and pounding each boneless, skinless breast into three ¼-inch cutlets ensured that they cooked through evenly in minutes. Briefly salting the meat seasoned it and helped it retain moisture during cooking. For a tender coating, we diluted the eggs with 1 T. of water to prevent their proteins from coagulating tightly and cooking up tough and rubbery. It was important to fry the chicken in enough oil (¼ cup for a 10-inch skillet) that it crested just above the sides of the cutlets, which prevented the coating from slipping off before it had time to set. Using a combination of vegetable and olive oils reduced cost while adding just enough of the olive oil’s grassy bitterness. We captured complex fruit flavor in the lemony butter sauce by combining juice, zest, and browned lemon slices; the latter also made for a visually striking garnish. Thickening the sauce with flour-dredged cubed butter was simpler than making a proper beurre manié (butter-flour paste), and the dredged fat added lush, silky body.

 

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

1 tsp. table salt

¼ tsp. pepper

1 lemon

2 T. unsalted butter, divided

½ cup all-purpose flour, divided

2 large eggs

1 T. water

¼ cup extra-virgin olive oil for frying

¼ cup vegetable oil for frying

1 small garlic clove, minced

3 T. dry white wine

¾ cup chicken broth

1 T. minced fresh parsley

 

Use a stainless-steel skillet, not cast iron, the seasoning of which can be damaged by the acidic sauce. To ensure that the sauce develops the correct flavor and consistency, transfer the liquid to a heatproof liquid measuring cup once or twice during simmering to monitor the amount. Serve the cutlets with buttered pasta, white rice, potatoes, or crusty bread and a simple steamed vegetable.

Adjust oven rack to middle position and heat oven to 200 degrees. Cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ¼-inch thickness. Place cutlets in bowl and toss with salt and pepper. Set aside for 15 minutes. Grate peel from 1 end of lemon to yield ½ tsp. zest. Cut lemon in half crosswise and juice zested lemon half. Measure out 1 T. juice. Slice remaining (unzested) lemon half into two ¼-inch-thick rounds. Discard end. Cut 1½ T. butter into ½-inch cubes and transfer to small bowl. Sprinkle cubes with ½ tsp. flour and toss until cubes are fully coated and no loose flour remains in bowl; refrigerate until needed. Set wire rack in rimmed baking sheet. Spread remaining flour in shallow dish. In medium bowl, whisk eggs with water. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Transfer to prepared rack. Heat olive oil and vegetable oil in 10-inch skillet over medium-high heat until shimmering. Working with 1 cutlet at a time, coat 3 cutlets with egg mixture and gently place in skillet. Reduce heat to medium and cook until golden brown on 1 side, about 2 minutes. Using tongs, flip and cook until golden brown on second side, about 2 minutes. Arrange cutlets on serving platter and place in oven. Repeat with remaining 3 cutlets. Discard oil. Gently wipe out skillet with paper towels. Return skillet to medium heat and add lemon slices and remaining 1½ tsp. butter. Cook, flipping slices occasionally, until lightly browned on both sides, about 3 minutes. Transfer lemon slices to cutting board. Add garlic to now-empty skillet and cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and increase heat to medium-high. Bring to rapid simmer and cook until wine is mostly evaporated, 1 to 2 minutes. Stir in broth and continue to simmer, stirring occasionally, until liquid is reduced to ⅓ cup, 3 to 4 minutes longer. Reduce heat to low and stir in reserved lemon zest and juice. Whisk in floured butter cubes, a few at a time, until sauce is thickened to consistency of heavy cream, 1½ to 2 minutes. Off heat, stir in parsley. Season with salt and pepper to taste. Cut browned lemon slices in half and scatter over cutlets. Spoon sauce over cutlets and serve.

Mix and Match Casserole

Mix and Match Casserole

Mix and Match Casserole

 

Preheat the oven to 35O°F and lightly grease a 9- by 13-inch casserole dish. Cook the starch according to the package directions. Place the sauce of your choice in a small saucepan over low heat and stir in 1/2 cup milk (skim, low-fat, evaporated, or whole). Place the vegetables in a medium-size saucepan, cover with water, and bring just to a boil. Drain. Stir together the starch, sauce, vegetables, cheese, meat, and seasonings in a large bowl. Spoon the mixture into the prepared dish and bake until bubbly, 30 minutes. Add a topping, if desired, and bake an additional 5 minutes. Serve hot.

Lemon, Garlic, and Thyme Pan Sauce for Chicken

Lemon, Garlic, and Thyme Pan Sauce for Chicken

Lemon, Garlic, and Thyme Pan Sauce for Chicken

 

1 Chicken Backbone

1 T. olive oil

2 cloves garlic

1/2 yellow onion

10 thyme sprigs

splash white wine

2 cup chicken broth

juice of half a lemon

1 1/2 T. flour

 

Heat olive oil in pan. Add the chicken backbone and sear on all sides. Add a splash of white wine to deglaze the pan. Add onion and garlic and sauté until soft. Add thyme, lemon juice and chicken broth. Let simmer for about 20 minutes. Strain out large pieces and bring liquid up to a boil again. Scoop out a cup of liquid and whisk in cornstarch. Add mixture to hot liquid and whisk until smooth. The sauce should thicken and become gravy-like in texture. Salt and pepper as needed.

Cheesy Spinach Pancakes

Cheesy Spinach Pancakes

Cheesy Spinach Pancakes

 

14.1 ounces (400 g) frozen spinach, drained

8 large eggs

1 cup (90 g/3.2 oz) finely grated Parmesan

1/4 cup (37 g/1.3 oz) chopped sun-dried tomatoes

2 T. (16 g/0.6 oz) coconut flour

1 T. (5 g/0.2 oz) dried Italian herbs

1/2 tsp. sea salt

1/4 tsp. black pepper

2 T. (30 g/1.1 oz) ghee or duck fat

Optional: sliced avocado, cooked bacon, and Sriracha sauce for serving

 

Defrost the spinach (in a microwave oven or in the fridge overnight). Squeeze out as much moisture as possible (you will end up with about half of the original weight). Crack the eggs into a large bowl and whisk to combine. Add the drained spinach, Parmesan, sun-dried tomatoes, coconut flour, Italian herbs, salt, and pepper. Mix until well combined. Heat a large skillet greased with the ghee over medium heat. Once the skillet is hot, use a 1/3-cup measure to make 3 to 4 pancakes at a time. Shape them into small pancakes in the pan using a spatula. Cook for 2 to 3 minutes, or until lightly browned and firm enough to flip onto the other side, and then cook for another 1 to 2 minutes. Repeat for the remaining pancakes. Serve warm or let cool and store in an airtight container in the fridge for 4 to 5 days. Optionally, serve with avocado, cooked bacon, and Sriracha sauce.

 

Makes 12

Serving Size: 2 Pancakes

Calories: 244

Fat: 17g

Fiber: 3g

Peas with Fried Onions & Lemon

Peas with Fried Onions & Lemon

Peas with Fried Onions & Lemon

 

¼ C. Olive Oil

1 Yellow Onion, thinly sliced

10 oz. frozen Peas, thawed

½ Lemon, seeded and finely chopped (peel and all)

1 tsp. kosher salt

Freshly ground black pepper

 

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until dark brown (really dark brown in some spots), 6 to 8 minutes. Stir in the peas and cook until heated through, about 1 minute. Remove from the heat, stir in the lemon, and season with the salt and a few grinds of black pepper.

Fennel Salad with Manchego Cheese and Sunflower Seeds

Fennel Salad with Manchego Cheese and Sunflower Seeds

Fennel Salad with Manchego Cheese and Sunflower Seeds

 

2 fennel, shaved

1/2 red onion, thinly sliced

1 tbs. sherry wine vinegar (or white wine, red wine, or other vinegar)

3 tbs. extra virgin olive oil

Kosher salt

Shredded manchego cheese

Roasted sesame seeds

Parsley, finely chopped

 

Toss shaved fennel and red onion. Mix vinegar, oil and salt into a quick vinaigrette and dress vegetables. Top with Manchego, seeds and sprinkle of flat leaf parsley.

Cream of Chicken Soup with Poached Eggs for One

Cream of Chicken Soup with Poached Eggs for One

Cream of Chicken Soup with Poached Eggs for One

 

1 ½ C. Chicken Broth

½ tsp. Chicken Bouillon Concentrate

2 Eggs

Salt & Pepper

1/4 C. Heavy Cream

2 T. Parmesan

 

Pour your broth into a medium-size saucepan and put it over medium-low heat. Add the chicken bouillon concentrate, if using—I think it improves the flavor, but some people object to it—and bring just to a simmer. In the meanwhile, crack your eggs into a custard cup—this way if a yolk breaks, you can save it for another recipe. When the broth is simmering, turn it down so it’s just below a simmer, add salt and pepper to taste, and slip in the eggs. Poach until set to your liking—I give mine 7 minutes. While the eggs are poaching, put the cream in a bowl. When the eggs are done, transfer them to the bowl with a slotted spoon. Pour in the broth, top with the Parmesan, and supper is ready.

 

1 SERVING with: 442 Calories; 36 g Fat (74.0% calories from fat); 24 g Protein; 5 g Carbohydrate; 0 g Dietary Fiber; 5 g Net Carbs

Pan-Seared Halloumi with Cherry Pepper Glaze

Pan-Seared Halloumi with Cherry Pepper Glaze

Pan-Seared Halloumi with Cherry Pepper Glaze

 

1 T. extra-virgin olive oil

8 ounces halloumi cheese, sliced crosswise !4 inch thick

3 T. honey

3 T. minced jarred hot cherry peppers

2 T. lemon juice

1 T. chopped fresh mint

 

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Arrange halloumi in even layer in skillet and cook, flipping frequently, until deeply browned and crisp on both sides, about 6 minutes. Transfer cheese to cutting board. Wipe out skillet with paper towel. Add honey, cherry peppers, and lemon juice to now-empty skillet. Cook over low heat, stirring occasionally, until syrupy, about 1 minute. While glaze cooks, cut cheese into bite-size pieces. Add cheese back to skillet and increase heat to medium. Continue to cook, stirring gently, until glaze coats cheese, 4 to 6 minutes longer. Transfer to platter, sprinkle with mint, and serve.

Apple Crisp Juice

Apple Crisp Juice

Apple Crisp Juice

 

2 organically-grown apples, cored and quartered

½ cucumber

1 orange, peel removed

1 drop lemon essential oil (optional)

 

Process all ingredients through a juicer.

Pasta with Anchovies and Tomato

Pasta with Anchovies and Tomato

Pasta with Anchovies and Tomato

 

12 ounces dried penne or other pasta

3 T. olive oil

1 T. butter

1 tsp. garlic powder

1 tsp. dried parsley

1/2 tsp. onion powder

4 anchovy fillets from a tin, chopped fine or mashed

One 29-ounce can crushed tomatoes

One 15-ounce can diced tomatoes, drained

1/2 cup grated Parmesan cheese (plus more for the table, if desired)

 

Cook the pasta according to the package directions. In a medium-sized saucepan, slowly heat the oil and butter. When the butter has melted, stir in the garlic powder, parsley, and onion powder. After the spices have combined, add the anchovies and stir, cooking for about a minute. (The mixture will begin to look like a paste.) Add the tomatoes, stir, and simmer for a few minutes, until thoroughly heated. Pour the sauce over the pasta and toss to coat. Add the Parmesan cheese and toss to coat again. Serve with additional Parmesan cheese on the side, if desired.