Author Archive
ceci, chick peas, garbanzos, pestp
In Recipes, Salads, Vegetables on October 23, 2011 at 6:10 PM
Insalata de Ceci
Ingredients:
4 cups of canned garbanzos (chick peas) – (two 15 oz. cans) drained and rinsed
1 cup chopped red onion (about ½ of a medium sized onion)
1 cup peeled, chopped cucumber (one whole medium cucumber)
4 tbsp. pesto sauce
2 tbsps. of fresh squeezed lemon juice
10 twists of freshly ground black pepper
Steps:
1. Place the beans, onion and cucumber in a medium sized mixing bowl and stir well.
2. Add the pesto sauce and stir again.
3. Add the lemon juice pepper and mix well.
4. Let sit for several hours to allow the flavors to blend, cover and refrigerate.
5. Serve chilled.
Please see Grandma Loved Ceci Beans for the background to this recipe.
ceci, ceci beans, chianti, chick peas, garbanzo bean soup, garbanzos, grandma, indian road cafe, insalata de ceci, Inwood, Manhattan, pesto, tuscany, Vagliagli
In General Articles on October 23, 2011 at 6:09 PM
Grandma, who crossed the Atlantic 101 years ago on the Principe di Piemonte, with three children aged 7 and younger, loved ceci beans (chech-ee), which are also known as chick peas and garbanzo beans. As a callow youth with an unsophisticated palate, I hated them. To me, they were mealy and dry and I never tasted them again until about 10 years ago, when I had a ceci-based soup at a restaurant in Vagliagli, in the Chianti district of Tuscany. After that, I began to appreciate their texture, flavor and adaptability to a variety of uses. One such use is in Garbanzo Bean Soup.
Recently, I had occasion to have lunch with some friends at the Indian Road Café, in my old neighborhood of Inwood in northern Manhattan. I ordered a delicious shrimp sandwich, which came with a side salad of chick peas dressed with pesto. Having some pesto sauce remaining from the batch of Uncle Fred’s Homemade Pesto Sauce that I had made several weeks ago, as well as several cans of garbanzos in the pantry, I had an epiphany and headed out to the market to pick up a red onion, cucumber and lemon. The first of two of those items were visible in the salad as well as the chick peas and pesto, but I had no idea about the lemon, it just seemed the right addition.
The serendipitous result was Insalata de Ceci, named in honor of Grandma, who I believe would have loved this dish. The moral of this tale is ‘Listen to your grandma, as she is always right!’
angel hair pasta, basil, capellini, insalata de ceci, Parmigiano-Reggiano, pesto, pignoli nuts, pignolis
In Pasta, Recipes, Sauces on October 23, 2011 at 6:06 PM
(Makes about 2 cups of sauce)
Ingredients:
4 cups of basil leaves (stems discarded) packed tightly
5 cloves garlic, chopped coarsely, about 1/3 cup
1 cup pignoli nuts
2/3 cup extra virgin olive oil, plus extra for preserving
¼ cup finely grated Parmigiano-Reggiano
Preparation:
1. Place chopped garlic and pine nuts in a food processor.
2. Add the basil leaves and pulse-chop the ingredients, pausing after 10 pulses or so to push down the basil leaves with a spatula. Continue pulsing until all of the basil is chopped.
3. Slowly add the olive oil while running the food processor.
4. Scrape all of the ingredients from the sides with a spatula.
5. Slowly add the grated Parmigiano-Reggiano and give it one or two quick pulses.
6. Transfer the pesto sauce to a clean, pint-sized jar. When the pesto settles, slowly top it off with about ¼ inch of olive oil, which acts as a preservative air barrier and prevents the pesto from being exposed to air, turning brown and going bad. In this state it can be refrigerated for several weeks.
SERVING SUGGESTIONS:
Angel Hair Pasta (Capellini) with Pesto Sauce
Capellini (Angel Hair Pasta)
• 1 cup of pesto sauce
• 1 lb. of Capellini
• Cook pasta according to directions.
• When pasta is cooked and before draining, remove 1 cup of pasta water, add it to a large bowl, drain and add pasta to the bowl and toss, add pesto sauce and mix well.
• Serve with freshly grated Parmigiano – Reggiano.
Insalata de Ceci
Pollo con Pesto
Roasted Halibut with Tomato and Pesto
basil, cinque terre, genoa, italian riviera, liguria, pesto, portofino, san remo
In General Articles on October 23, 2011 at 6:05 PM
As summer winds down into the first full month of autumn, the last of the basil has been picked. The memory of summer has long since faded as the leaves begin their whirling descent to blanket the lawn with brown, red and gold. While the outside air smells of autumn, the kitchen air is redolent with the vestiges of summer, freshly picked basil.
The aroma of basil has always meant summer to me; summer on the Jersey Shore, and summer vacations on Cape Cod, where our first stop was to see Uncle Fred and Aunt Jo. On those latter occasions, not only did Fred provide us with our first night’s dinner, but also with a basil plant that he had carefully tended, and which lasted for the entire month of our vacation.
So with October in the wind a few weeks ago, we picked the leaves from the last of our basil plants and decided to extend summer for a few weeks more by making pesto with a recipe from Uncle Fred. For a brief history of pesto and its ancient method of preparation, before the invention of blenders and food processors, check out the article in this link to the foods of Liguria. Liguria is one of the western-most regions of Italy, it borders on the French Riviera and encompasses Genoa, San Remo, Portofino, and Cinque Terre.
crusty italian bread, hors d'oeuvres, leftovers, Ratatouille, sun-dried tomatoes
In Recipes, Vegetables on October 9, 2011 at 9:10 PM
Another use for leftover Ratatouille
Ingredients:
- 1 cup sun-dried tomatoes
- 4 cups of leftover ratatouille
Steps:
- Place sun-dried tomatoes with some of their oil in food processor and chop into a paste on ‘Pulse’.
- Add leftover ratatouille, 1 cup at a time, and continue ‘pulse’ processing until well blended with the sun-dried tomatoes into a paste.
Serve as hors d’oeuvre on thin slices of crusty Italian bread, or crackers, or in a cold antipasto combination plate.
leftovers, Ratatouille, Vegetable Stew
In Recipes, Vegetables on October 8, 2011 at 12:10 AM
Ratatouille is one of those French dishes that many people have a difficult time pronouncing. However you pronounce it, it is delicious. A great vegetable stew that is best served at room temperature as side dish with any meat entree, such as Steak au Poivre or Lamb Chops.
The following recipe will produce about 4 quarts of ratatouille, I usually make a large batch, freeze the leftovers in individual portions in plastic Zip-Lock bags, defrost then in the morning and eat them in the evening; so all of that up-front work is paid back for weeks to come. Or, if you prefer, you can easily cut the recipe in half.
(Preparation Time 75 minutes, cooking time 2 hours)
Ingredients:
Ratatouille Ingredients
2 cups extra virgin olive oil
7 cloves of garlic, chopped coarsely
2 large eggplants, cubed (1 inch cubes)
6 medium onions, chopped coarsely
4 zucchini, cubed (1/2 inch cubes)
4 red peppers, seeded and cubed (1 inch cubes)
4 green peppers, seeded and cubed (1 inch cubes)
8 large ripe tomatoes, cubed (1 inch cubes)
1 cup of capers
2 cups of loosely packed basil, chopped
2 cups of chicken broth
1/2 cup of balsamic vinegar
Steps:
1. Heat 1&1/2 cups of the olive oil in a large sauté pan on medium heat, add the garlic and sauté until soft but not browned. Add the eggplant in batches and sauté until it is cooked to a light brown color. With a slotted spoon, remove the eggplant to a large (12 qt.) stock pot.
2. Add the onions to the pan and scraping up the eggplant and garlic bits–cook the onions until translucent, transfer them to the stock pot, stirring in with the eggplant.
3. Add the remaining 1/2 cup of olive oil to the pan; sauté the zucchini until slightly soft. Transfer with a slotted spoon to the stock pot, stirring it with the other vegetables.
4. Add the peppers to the oil in the pan and sauté until soft. Transfer the peppers and any remaining liquid in the pan to the stock pot.
5. Add the tomatoes and capers to the stock pot.
6. Add the basil, chicken broth and vinegar to the stock pot, mixing all the ingredients well.
7. Cook uncovered on a low flame for 2 hours.
8. When cooked and slightly cooled, drain the vegetables from the liquid and refrigerate the ratatouille.
9. Bring to room temperature for 1 hour prior to serving.
Finished Ratatouille
Note: Save the excess liquid to use as a base for Garbanzo Bean Soup.
Note: When you tire of eating the ratatouille you can use the remainder as the base for a delicious Mediterranean Vegetable Spread.
Celery Seed, Crabmeat, Fillet of Sole, Grey Sole, Hot Hungarian Paprika, italian flavored breadcrumbs, oregano, Poached Fish, Sancerre, Sauvignon Blanc, Shrimp, Steamed Asparagus
In Fish, Recipes, Seafood on October 2, 2011 at 4:21 PM
(Preparation time about 15 minutes, cooking time 8 minutes)
Ingredients:
6 tbsps. unsalted butter
1 tbsp. crushed garlic
2 tbsps. chopped fresh oregano
1 cup of shredded crabmeat, about 8 oz.
1 cup chopped cooked shrimp, about 7 or 8 (1/4 lb.)
¼ cup Italian –flavored breadcrumbs
½ tsp. celery seed
½ tsp. hot Hungarian paprika plus extra
4 fillets Grey Sole or any other firm, thin white fish such as Flounder, about ¼ lb each
¾ cup dry white wine
Toothpicks
Preparation:
For the Crabmeat/Shrimp Stuffing:
1. Melt 3 tbsps. of the butter in a small sauce pan on medium heat.
2. Add the garlic and sauté lightly, do not let brown.
3. Stir in the oregano.
4. Add the shrimp & crabmeat.
5. Stir in the breadcrumbs, celery seed and ½ teaspoon of paprika.
6. Cook the mixture on medium for about 3 to 4 minutes to blend the flavors.
For the Stuffed Fillets:
Adding the stuffing
1. Lay the fillets out on a cutting board, with the narrow end toward you.
2. Spoon the stuffing onto the fillets, leaving about ¾ inch clear from either end.
3. Gently roll up each fillet starting from the narrow end. Secure each roll with 2 toothpicks.
Rolled Fillets
4. Sprinkle each roll with the additional paprika.
5. Melt the remaining 3 tablespoons of butter on high heat in a non-stick sauté pan with a cover.
6. When the butter is bubbling, gently add the rolled fillets and reduce heat to medium.
7. Saute the fillets on three sides, turning each fillet 1/3 of a turn after 1 minute, for a total of 3 minutes.
8. Return heat to high, add the wine, bring to a boil, cover and cook for 5 minutes more.
9. Carefully transfer the fish to individual plates and spoon the remaining gravy and loose stuffing over each fillet.
Fillet of Sole Stuffed with Crabmeat & Shrimp
Serve with steamed asparagus, dressed with butter and lemon, and a dry white wine such as Sancerre or Sauvignon Blanc.
Crabmeat, Fillet of Sole, Shrimp
In General Articles on October 2, 2011 at 4:20 PM
Family, business and charitable work have been occupying our focus for the past two months, but now it is time to get back to cooking, writing and posting. The other night, to kick off the fall season,we decided to cook some fish inside the house, rather than on the grill. With no preconceived idea, other than indoor cooking, I visited our local fishmonger to see what was in that day’s catch. The grey sole was fresh and looked good, so I bought four small fillets, each weighing about 1/4 pound.
Now, how to prepare it? Sole lends itself to many preparations, but I noted some Maine crab-meat in the case and thought that would make a good base for stuffing, and to add a little variety, maybe some shrimp. Since I did not feel like cleaning, deveining and cooking the shrimp myself, I ordered a 1/4 pound of the cooked shrimp.
Having made a decision on the fish and the base for the stuffing, the next step was to see what was in the pantry that could finish the dish. I knew that we had breadcrumbs, as well as wine in which to poach the fish, and that the refrigerator held the staples of lemon, butter, parsley and garlic, so after picking up a bunch of asparagus at the fruit and vegetable market I headed home.
The parsley in the refrigerator proved to be limp and flavorless, but all of the other ingredients were there. Looking around the garden, I saw that there was still some fresh oregano and thought that could substitute for the parsley. The spice rack revealed hot Hungarian paprika, which not only adds spice but color, and…celery seeds! I had never used celery seeds and have no idea why I had bought them in the first place, but I thought that they could nicely round out the stuffing and they did, as you will see after you have tried the quick and easy Fillet of Sole Stuffed with Crabmeat and Shrimp.
Fresh Produce, garlic, Glory Foods, Glory Foods Kale, Glory Kale Greens, kale, Kale Greens, Oil-cured black olives
In Recipes, Vegetables on August 30, 2011 at 6:25 PM
Kale with Black Olives
Preparation & cooking time with easy to use fresh Kale from Glory Foods, 20 minutes
To read about Uncle Fred, please refer to ‘Uncle Fred, The Godfather‘
Ingredients:
2 lbs. kale, washed, thick stems removed and discarded, leaves and tender stems chopped coarse*
2 cups of oil-cured black olives, preferably pitted
12 cloves of garlic, sliced
1/2 cup extra virgin olive oil
2 teaspoons crushed hot chili peppers
2 cups water
Preparation:
- Heat olive oil in a large pot over medium high heat.
- Add the garlic and sauté until translucent. Do not let burn.
- Add the olives, and stir well. When they begin to puff up, shut the heat and add the hot pepper flakes and stir well.
- Return the heat to medium, add 1/4 cup of water and add the kale in bunches stirring continuously so it does not burn. Continue adding water and kale until the kale cooks down.
- Cover, steam on high for 8 minutes.
* Kale is usually sold in bunches in the supermarket. It has to be washed, trimmed and hand chopped before serving. Recently we discovered pre-washed, trimmed and chopped ‘Kale Greens’ packaged and sold like washed spinach and salad greens. It is produced by Glory Foods, which produces other similarly packaged, fresh, ready to cook produce that are great time savers.
Agence France-Presse, Cape Cod, CCC, DeKalb Avenue, Falmouth MA, Gun Hill Road, Italian Harlem, kale, parkchester, Principe di Piemonte, Yorkville
In General Articles on August 30, 2011 at 6:23 PM
Big Mike‘s older brother Fred was my godfather and favorite uncle. Fred was born in Italy and at the age of 7 emigrated to the U.S. aboard the Principe di Piemonte, accompanied by his mother and two younger sisters. They were met in New York by my grandfather, who had arrived in the U.S. a few years earlier in order to get established. Big Mike was born three years later in what was then known as Italian Harlem. Grandpa later moved the family to Yorkville, where he had a shoemaker business and where Big Mike grew up before he left for service with the CCC. Later grandpa and grandma moved to DeKalb Avenue off of Gun Hill Road in The Bronx, where, I believe, this photo was taken.
Dapper Fred with Grandpa
Fred was a consummate New Yorker whose sartorial elegance can be attested to in the above photo. He raised his family in Parkchester, the Bronx, while working for the Agence France-Presse in Midtown Manhattan. When Fred retired in the 1960s, he and his wife moved to Falmouth on Cape Cod. My wife and I, along with our two daughters, spent many summers on the Cape during the 1970s, 80s and 90s, before establishing residency there ourselves, a few years ago. During those summers we always stopped in to see Uncle Fred and Aunt Jo and bring them a supply of provisions from New York, which were unattainable on The Cape.
Fred invariably reciprocated with something from his freezer, which would serve as our first night’s dinner in our rental house. He also was generous in sharing his recipes, one of which was ‘Kale with Black Olives’. Kale, a dark leafy vegetable that serves as an excellent source of vitamins A and C, calcium and fiber, was one of his favorite vegetables and he used it both as a side dish and in soups. More of his recipes will be published in the future, but for now, I begin my tribute to Uncle Fred with Kale Steamed with Black Olives.
Also see: Uncle Fred’s Lentil Soup
Baby Spinach, Canola Oil, garlic, Sesame Seeds, Soy Sauce
In Recipes, Vegetables on August 26, 2011 at 12:03 PM
(serves six)
As a variation on Sautéed Spinach with Olive Oil and Garlic, add toasted sesame seeds and low-sodium soy sauce and substitute olive oil with canola oil, for a lighter taste.
Ingredients:
3 tbsps. sesame seeds
1/2 cup canola oil
10 cloves garlic sliced
3 lbs. baby spinach
1/3 cup low-sodium soy sauce
Preparation:
1. In a non-stick pan, toast the sesame seeds for several minutes until they turn nut-brown. Toss them several times to brown evenly.
2. Heat the oil in a large covered pot.
3. Add the garlic and sauté until translucent.
3. Add the spinach leaves, one pound at a time, stir and cover. As the spinach wilts, repeat the process until all of the spinach is cooked. It may be necessary to add some water during this process to help cook the spinach.
4. Remove the cover and boil off most of the liquid.
5. Add the soy sauce and toasted sesame seeds.
Avocado, Baby Spinach Leaves, Red Onion
In Recipes, Salads on August 26, 2011 at 10:50 AM
(serves six)
Ingredients:
1/2 pound baby spinach leaves
1 ripe avocado, peeled and sliced
5 paper-thin slices red onion, finely chopped
1 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
1/2 teaspoon water
Preparation:
1. Add the first three ingredients to a large salad bowl.
2. Whisk together the lemon juice and olive oil.
3. Add the water to the dressing.
Just before serving, pour the dressing over the salad and mix well, coating all of the spinach leaves.
Cilantro, Jalapeno, Mango, Muscadet Sevre-et-Maine Sur Lie, oreganata, Pineapple, striped bass, Swordfish
In Fish, Recipes, Seafood on August 26, 2011 at 10:49 AM
(serves six)
I went to the local fish market yesterday, intending to grill a fillet of striped bass and serve it oreganata style for last night’s dinner. But the fishmonger told me that the season is over; however, he did have a supply of freshly-caught, ‘harpooned swordfish‘. Change of plans necessary!
Ditch the oreganata idea, maybe hold that for a future dish of clams oreganata and head back to the produce market for mangoes, pineapple, jalapenos, red onion, cilantro and limes. Menu changed to Grilled Swordfish with a Pineapple Mango Salsa.
Preparing the Salsa:
2 ripe mangoes, skin and seeds removed, chopped coarsely
2 cups chopped fresh pineapple
½ large red onion, finely chopped
1 cup cilantro, finely chopped
2 jalapeno peppers, seeded and finely chopped
Juice of 3 limes, freshly squeezed
1 teaspoon of chili powder
Mix the above ingredients and lit sit for 30 minutes to blend the flavors.
Preparing the Swordfish:
Swordfish steaks about 1 inch thick (figure 1/2 pound per person)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste
1. Rub the swordfish steaks with the olive oil and coat with salt and pepper, let fish sit for 15 to 30 minutes at room temperature.
2. Spray the grill with Pam or other non-stock spray, grill the swordfish steaks on very hot grill for 16-18 minutes, turning once.
Serve the Swordfish with the salsa on top.
We served this with Grilled Summer Vegetables and Aunt Emma’s Sautéed Mushrooms, as well as several well chilled bottles of Muscadet Sevre-et-Maine Sur Lie.
Chobani, extra virgin olive oil, Greek Yogurt, Kirby Cucumbers, Lemon Juice, Mint
In Recipes, Sauces on August 16, 2011 at 11:01 AM
Ingredients:
1 ½ cups of low-fat 2% Greek yogurt (Chobani brand 16 oz. container – the green one)
¼ cup extra virgin olive oil
1 tbsp. freshly squeezed lemon juice
2 Kirby (pickling) cucumbers, peeled and shredded into large shreds
3 tbsps. chopped fresh mint leaves
Preparation:
1. Add the yogurt to a small mixing bowl.
2. Stir in the olive oil and blend by hand, then the lemon juice, cucumber and mint, blend well by hand.
3. Cover with plastic wrap and refrigerate until ready to be served
Please see: A Nutritionally Balanced and Delicious Mediterranean Meal
Broccoli, garlic, Saute
In Recipes, Vegetables on August 16, 2011 at 11:00 AM
Ingredients:
2 heads of broccoli, stems removed and discarded, cut into separate florets
1/3 cup of extra virgin olive oil
6 cloves of garlic, sliced
Preparation:
1. Blanch the broccoli florets in boiling water for 1 minute. Remove and plunge into an ice bath to preserve their bright green color.
2. Heat the olive oil on high, in a non-stick sauté pan and add the garlic.
3. When the garlic begins to turn translucent. Add the broccoli florets and sauté for 5 to 6 minutes, turning continuously to prevent burning.
Please see: A Nutritionally Balanced and Delicious Mediterranean Meal
garlic, Lamb Chops, oregano extra virgin olive oil, Pastis, Pernod, Ricard, rosemary
In Lamb, Meat, Recipes on August 16, 2011 at 10:59 AM
(serves three)
Ingredients:
6 loin lamb chops, about 2 lbs.
1/3 cup extra virgin olive oil
1 tsp. kosher salt
Freshly ground pepper to taste
1/3 cup freshly squeezed lemon juice, approximately 2 ½ lemons
1 tbsp. chopped fresh herbs ( ½ oregano, ½ rosemary)
6 cloves of garlic, sliced
1/4 cup of pastis
Preparation:
1. Place the chops flat in a glass or other non-reactive dish.
2. Add the olive oil and turn the chops to coat them well.
3. Sprinkle the chops with ½ of the salt and pepper, turn them and sprinkle with the remainder.
4. Add the lemon juice.
5. Sprinkle the chops with ½ of the garlic and ½ of the mixed herbs, turn them and repeat.
6. Add the pastis.
7. Cover the dish with plastic wrap and let marinate in the refrigerator for 6 hours or more, turn several times while marinating.
8. About 1 hour before cooking remove the lamb chops from the refrigerator and bring to room temperature. Just before cooking remove the chops from the marinade and discard.
9. If grilling, pre-heat the grill to a temperature of around 500 degrees, place the chops on the grate and grill for about 8 minutes, turn and repeat. If broiling, pre-heat broiler on high and place the chops on a rack in a broiling pan, about 5 inches from the heat, broil for 8 minutes, turn and repeat.
Please see: A Nutritionally Balanced and Delicious Mediterranean Meal
Couscous, extra virgin olive oil, garlic, Greek Yogurt, Kirby Cucumbers, Lamb Chops, Lemon Juice, Mint, oregano, Provence, Roman Empire, Rosé, rosemary, sauteed broccoli, Sicily, The Levant
In General Articles on August 16, 2011 at 10:57 AM
Marinated Lamb Chops with Minted-Cucumber Yogurt Sauce
We are continually admonished to eat a nutritionally balanced meal consisting of protein, vegetable, grain and dairy. Such meals do not have to be boring. With some imagination and with the aid of spices and herbs you can whip one up that is both balanced and delicious.
The ancient Romans referred to the Mediterranean Sea as Mare Nostrum, our sea; and indeed it was, as for centuries, they controlled all of the land that surrounds it. At the height of the Roman Empire, its colonies stretched east from Spain along the southern coast of Europe to modern day Turkey and south along The Levant and then west again along the north coast of Africa.
Most of the cultures that occupy those lands share a commonality in food. In an Italian home, lamb is usually the main course for Easter dinner. In Greek cuisine, as it is in Middle Eastern and North African cultures, lamb is very much prevalent. Herbs, such as rosemary and oregano, cross cultural lines as well, as do garlic and olive oil.
Grains too are a staple food in these cuisines. Rice is prevalent in most of them, while couscous is more prevalent in Middle Eastern and North African diets, although it also shows up in Sicilian meals, as it does in French cooking, particularly in Provence.
Broccoli, which is very common in Italian cooking, is readily available in practically every market, as are cucumbers, which are the fourth most widely cultivated vegetable in the world. Yogurt, especially the low fat kind, is an excellent nutritional food and can be adapted to many dishes. It is prevalent in several Mediterranean cuisines, particularly that of Greece.
Last night, we put this all together and came up with a meal comprised of Marinated Lamb Chops, accompanied by a yogurt-based sauce consisting of low-fat Greek yogurt, cucumbers and mint. And for side dishes, we prepared broccoli sautéed in garlic and olive oil and packaged couscous, which is quick and easy to prepare.
To round out the meal, we served a chilled lovely Rosé, from the Côtes de Provence.
garlic, Olive Oil, Sautéed Spinach with Olive Oil and Garlic, Spinach
In Recipes, Vegetables on August 15, 2011 at 10:42 AM
Spinach Sautéed with Olive Oil and Garlic
Ingredients:
½ cup extra virgin olive oil
5 cloves garlic, sliced thin
1 lb. baby spinach leaves
¼ cup water
Preparation:
1. In a large sauté pan with a cover, heat the olive oil on high.
2. When oil is shimmering, lower the heat to medium and add the garlic.
3. Stir the garlic to prevent it from burning.
4. When the garlic is translucent, add the spinach and mix it well to coat with the olive oil.
5. Add the water, cover the pan and cook for 10 to 15 minutes.
italian flavored breadcrumbs, oreganata, Rosé, Sautéed Spinach with Olive Oil and Garlic, striped bass
In Fish, Recipes, Seafood on August 15, 2011 at 10:28 AM
Striped Bass Oreganata with Sautéed Spinach
Serves 2: Cooking time – 35 minutes; total time – 40 minutes
Ingredients:
6 tbsp. Italian-flavored breadcrumbs
½ tsp. ground black pepper
1 tsp. chopped fresh oregano, about 4 sprigs, stems removed and discarded
3 ½ tbsp. + 1 tsp. extra virgin olive oil
1 ½ tbsp. fresh lemon juice, about ½ lemon squeezed
Fillet of Striped Bass, about 14 oz.
1/8 tsp. kosher salt
Freshly ground pepper taste
6 slices of lemon, about 1/8 inch thick
1 piece of heavy duty aluminum foil, about 18 x 18 inches square
Preparation:
1. Pre-heat oven to 500 degrees.
2. while the oven is heating, mix the first three ingredients in a small bowl.
3. Add the 3 ½ tbsp. of olive oil and the lemon juice, mix well to form a paste.
4. Coat the fish with the remaining 1 tsp. of olive oil and sprinkle with kosher salt and fresh ground pepper.
5. Spoon the oreganata paste over the fish to coat it evenly.
6. Overlap the lemon slices on the aluminum foil.
7. Place the coated fillet on top of the lemon, and fold the aluminum paper to make a tent, leaving space above the fish.
8. Place the package on a shallow baking pan and cook for 30-35 minutes depending on thickness of the fish.
Serve with lemon wedge, a side sautéed spinach and a glass of Rosé.
Note: This dish can be made with any firm, white, fish, such as red snapper; just adjust the cooking time based on thickness.
apricot-mango chutney, Boneless Center Cut Pork Chops, Pork Chops
In For Moms on the Go, Meat, Pork, Recipes on August 9, 2011 at 6:41 PM
Broiled Pork Chops woth Apricot-Mango Chutney
Preparation time 30 minutes
Ingredients:
1 mango, peeled and diced into ¼ inch cubes
½ cup of water
1 cup apricot preserves
¼ cup cognac
½ teasp. minced fresh ginger, peeled
4 boneless, center-cut, pork chops, about ¾ of an inch thick
Preparation:
The apricot-mango chutney can be prepared a day in advance and refrigerated. Just bring it to room temperature about an hour before using. If you are making the chutney the same day as you plan to use it, then it can be prepared while you are pre-heating the oven and broiling the pork chops.
1. Add the mango and water to a small sauce pan and bring to a boil. Once it boils, lower the heat to medium and cook for 8 to10 minutes, until that the water is substantially absorbed and the mango becomes mushy.
2. Remove the sauce pan from the heat and stir in the apricot preserve, a little at a time, until well blended with the mango.
3. Add the cognac and ginger to the apricot-mango mixture and bring to a boil, reduce the heat to medium-low, let simmer an additional 8 minutes.
4. Place the pork chops in a broiling pan on the top shelf of the oven and broil for 7 to 8 minutes on each side. Spoon the chutney onto one side of the chops and broil an additional 1 minute, taking care not to let the chutney burn.
5. Serve with additional chutney spooned over the chops.
Please see: ‘The Other White Meat’
Please see Grandma Loved Ceci Beans for the background to this recipe.
The Literate Chef 