Recipes Page 7

Sicilian Style Sardine and Anchovy Pasta with Bread Crumbs

¼ cup plus 3 Tablespoons    extra virgin olive oil
8 cloves                                 chopped garlic
1 ½ cups                               bread crumbs
½ cup                                    chopped flat leaf parsley
1 teaspoon                            coarse salt
1 teaspoon                            coarse black pepper
2Tablespoons                        extra virgin olive oil
4                                            oil packed anchovy fillets
Two 4-ounce tins                   oil packed sardines
½ pound                                al dente cooked linguini or spaghetti

 

Preheat a large skillet over medium heat.

Add ¼ cup olive oil and chopped garlic.

When you can smell the garlic, add bread crumbs.

Stir bread crumbs until deeply golden in color.

Add parsley, salt, and pepper.

Remove bread crumbs from the hot pan, put them in a bowl, and set aside.

Return skillet to heat, and add 3 Tablespoons extra virgin olive oil.

Add anchovies and sardines to the pan, and sauté over medium heat for 2 or 3 minutes.

Add cooked pasta to the skillet and toss.

Add bread crumbs and toss to thoroughly combine and evenly distribute the mixture.

 

 

 

Basic Hummus without Tahini


One 16 oz. can              Bush’s  chick peas or garbanzo beans
¼ cup                             olive oil
1 Tablespoon                 fresh squeezed lemon juice
1 teaspoon                    cumin
Up to ¼ cup                  water
To taste                         salt
To taste                         pepper

Drain and rinse chick peas.

Combine remaining ingredients with the chick peas in a food processor.

Blend for 3 – 5 minutes until thoroughly mixed and smooth.

Add up to ¼ cup water as needed for processing.



Pita Chips

1 package                 pita bread
As needed                extra virgin olive oil
To taste                     salt
To taste                     pepper

Cut the pita bread into small bite-sized wedges.

Lay the wedges flat on a sheet pan and brush with olive oil, and season with salt and pepper.

Place a piece of parchment on top of the cut pita wedges and set another sheet pan right on top so the pita is between two sheet pans.

Bake in a 400°F oven for about 10 minutes.

You will need to peek at the pitas to ensure they are not getting too brown.  If the pita is not golden and crisp after 10 minutes, remove the top sheet pan and parchment.

 

 

 

Butternut Squash Soup and Spaghetti Squash

2 pounds                   medium diced butternut squash
2 medium                  peeled and medium diced russet (baking) potatoes
2 quarts                     water
2                                sliced thin shallots
3 cloves                     minced fresh garlic
3 sprigs                     thyme, tied together with butcher’s twine
2                                bay leaves
2 teaspoons              salt
1 teaspoon                white pepper
2 Tablespoons           goat cheese
1 Tablespoon             toasted pine nuts
1 teaspoon                 sliced scallions or chives

 

Place the squash and potatoes into a large pot.  Add enough water to cover by 2 inches.

Add the shallots, garlic, thyme, and bay leaves, and bring to a boil.

Add salt.

Simmer until the vegetables are tender and fall apart, about 30 – 45 minutes.

Remove the thyme and bay leaves.

Puree until smooth using an immersion blender, food processor, or blender.

Add white pepper, and adjust seasonings to taste.

To serve:

Put 1 Tablespoon goat cheese in the bottom of a bowl.

Ladle the hot soup over the cheese.

Top with more goat cheese, pine nuts, and scallions.

Toasted Pine Nuts

1 Tablespoon             pine nuts

Place pine nuts into a small, dry sauté pan.

Over high heat, stir the nuts constantly until golden brown.

Quickly remove the nuts to prevent burning.

 

Baked Spaghetti Squash

1 whole                     spaghetti squash
To taste                     salt
To taste                     pepper

Place the whole squash on a baking sheet in a 400° oven.

Roast the squash for 1 hour or until a knife inserts easily and the flesh is tender.

The outside shell of the squash will be crisp.

Carefully cut the squash in half.  Be careful of the steam escaping from the inside.

Using a fork, gently remove the seeds.  Rake the remaining flesh from the inside of the squash.  Do this with a gentle hand so as not to break the strands.

Season the squash with salt and pepper.

Serve with marinara sauce and cheese or butter.

 

 

 

Salt and Vinegar Roasted Potatoes

3 -4                          small red potatoes per person
1 Tablespoon           salt
¼ cup                       extra virgin olive oil
1 teaspoon               Kosher salt
2 ounces                  malt vinegar
To taste                    salt

 

Place the potatoes into a saucepan, cover with cold water, and bring to a boil.

Add salt.

Cook until soft.

Drain and place on a clean kitchen towel.

Cover and whack each potato with a rolling pin to break but not to smash it flat.

Place the smashed potatoes on a baking sheet, drizzle with olive oil.

Place in a 400° oven, and bake about 35 – 40 minutes until the edges start to turn golden brown and the skins are crispy.

Remove from the oven, and place in a serving bowl.

Sprinkle with vinegar and salt.

 

 

 

Halibut Brochettes Provencale
Special Equipment:  12 metal skewers

Fresh Herbs de Provence:
1 ½ Tablespoons                minced fresh basil
2 teaspoons                         minced fresh marjoram
2 teaspoons                         minced fresh thyme
1 teaspoon                           minced fresh rosemary
1 teaspoon                           minced fresh sage
½ teaspoon                          chopped fennel seeds
¼ teaspoon                          finely chopped dried lavender blossoms

Mix the seven (7) ingredients in a small bowl.  (Herb mixture can be made 4 hours in advance, covered, and refrigerated.)

Vegetable Skewers:
1 medium                         zucchini
1                                       slender eggplant
8 large                              cherry tomatoes
2                                       bell peppers
1 small                              red onion
1 Tablespoon                    fresh herbs de Provence
1 Tablespoon                    extra virgin olive oil
1 teaspoon                        salt
1 teaspoon                        fresh ground black pepper

Slice zucchini into eight ½ inch thick rounds.

Slice the eggplant in half lengthwise and cut into eight 1 inch pieces.

Slice the bell peppers into 1 inch squares.

Slice the red onion into four wedges, then each wedge halved crosswise.  Keep the layers intact.

Place the zucchini, eggplant, tomatoes, peppers, and onion in large bowl.

Add herb mixture and olive oil.

Sprinkle with salt and pepper.

Thread one pepper, one zucchini round, one eggplant piece, one tomato, one onion piece, and one more pepper onto each of 8 skewers.

Halibut Skewers:
1 ½ pounds                          halibut, cut into 1 ½ inch cubes
2 Tablespoons                      fresh herbs de Provence
3 Tablespoons                      extra virgin olive oil
3 Tablespoons                      fresh squeezed lemon juice
2                                           minced garlic cloves
1 teaspoon                           salt
1 teaspoon                           fresh ground black pepper

Place fish in a medium bowl; sprinkle 2 Tablespoons herb mixture over the cubed fish.

Add olive oil, lemon juice, and garlic.

Sprinkle with salt and pepper, and toss to coat.

Cover and chill at least one hour and up to two hours, tossing occasionally.

Divide fish cubes among remaining 4 skewers, and carefully thread onto the skewers.

Sauce:
1/3 cup                                 dry white wine
1 Tablespoon                        extra virgin olive oil
2 Tablespoons                      freshly squeezed lemon juice
To taste                                 salt
To taste                                 fresh ground black pepper

Simmer wine, olive oil, and lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes.

Stir in remaining herb mixture.

Season the sauce to taste with salt and pepper.  Set aside.

To Cook:
Spray the grill rack with nonstick spray or brush the rack with oil, prepare barbecue set to medium-high heat.

Grill vegetable skewers until vegetables are slightly charred and tender, turning occasionally, 10 to 12 minutes.  Keep warm in a 250°F oven.

Grill fish skewers until fish is cooked through, turning occasionally for 8 to 10 minutes.

To Serve:
Place one fish skewer and two vegetable skewers on each plate.

Drizzle sauce over the skewers before serving.

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