Ok, lets face it we all buy the wonderful looking and tasting baguette or rustic loaf of bread bring it home chomp down half of it and leave the rest for . . . tomorrow. Then tomorrow comes and the bread is almost as hard as a rock, or if you managed to wrap it properly, limp, blah, and you are looking for something to munch on as you prepare dinner with your glass of wine. Ok, my secret is out! I love munching on a snack with a glass of wine while I prepare and cook dinner.
Back to the day old bread, one of my favorite snacks is simply to take a fresh garlic clove cut it rub on bread, drizzle with EVOO, sprinkle some sea salt and TA DA!, what a snack! So how to do that with "old bread"? Here is a great suggestion, fire up the grill, get some luke warm water in a bowl, and grab that bread cut it into slices, quickly dip the slices both sides into the water, place them on the grill, once one side has marks, turn it over and grill the other side until it is not soggy, if your grill is hot may take 5 -8 minutes. Put the cooked slices on plate and top with you favorite topping or just drizzle with EVOO.
Now a really good idea, especially when you get some tasty Tomatoes, a little Rossa Pane. . .take the tomatoes, chop and drain them, then take your "old bread" slice it and place it on the grill to toast it up on both sides. Then dip the whole slice into a bowl of water for about 2 seconds or so on each side, return it to the grill until bread dries out, 6 minutes or so, remove from heat, drizzle with EVOO, fresh ground pepper and the tomatoes. . .yummy!!! You can add a pinch of sea salt to the tomatoes if you wish.
How does that sound for snacking while you are cooking?
Now either of these ideas are also great for appetizers for you guests also. . .you really don't need to tell them it is "old bread", it can be our little secret.
I will post some other ideas for "old bread" in the next couple of days including a Panzenella!
Friday, August 27, 2010
Tuesday, August 24, 2010
Multi-Tasking Mayo's & Marinades
The other night I was looking at a very nice piece of fish a friend had given me, perfectly filleted, and extremely fresh and bright, normally with something this brilliant I would simply pan sear and serve, but I was feeling a bit experimentive (is that a word?), so I started routing around the pantry and fridge looking for items to add to it with out necessarily over powering this fillet. I mean I could easily drowned this fish in a sauce or veggies never knowing there was actually a piece of fish on my plate, "we" tend to do that, I am talking everyone, "we" tend to over think, sauce, cook, and decorate our food, thinking we always need to add so much to make it taste good. What we really need to do is sit back, think of the flavor of the food (in this case a fillet of Tilapia) and how can I enhance it, not so much change it.
Still I ponder, then the decision, a simple mayo/sauce to have on the side, the one I decide to make is one that is great with fish or chicken. I use store bought mayo all the time, and to do the recipes below you can use store bought and add the ingredients to them, but I really like to make my own when I have the time and especially when I am cooking something wonderful like these fillets. Now remember I said I am serving this on the side of my fish, I am not putting it on it while I cook it or after, it will be on the side. . .did I say that I put the mayo on the side??
Ok, so I am going to tell you how I did the fish and served it, then at the end of the all my ramblings you will find several recipes for different types of "Mayo's" and their uses, of course as always I tell everyone to experiment, find other uses for them!!
First the fish, I pat it dry and season with fresh ground pepper, I use a mixed variety for the fish, some white, green, black and pink (you can buy it this way) It is a good all around variety that is not to spicy, but adds wonderful flavor. Then I take two preserved lemons and slice them very thinly (you can find these at a specialty store, but I will put a quick recipe here for you). Note I did not salt the fish, the preserved lemons have a lot of salt in them and it will come out with the wonderful lemon flavor so hold back on salt, you can always add a bit if needed, but I have found you do not need it, especially since we are serving the great mayo on the side of this very fresh fish. I take 2 tablespoons of EVOO and add to my cast iron skillet, and heat up not to smoking and place my fillets in with half the preserved lemons on top and let sear, about 3 minutes (this of course depends on your fish thickness), then when lightly browned I flip over and add the rest of the sliced preserved lemons and saute until just cooked through. . I hate dry fish, and the preserved lemons will keep the fish moist but still keep and eye on them, maybe another 3 minutes on this side. Remove fish from heat, plate and serve with the mayo on the side. . . For a side dish I some couscous with fresh tomatoes, lemon, and fresh thyme, and a simple salad of Boston lettuce, with a pom and mustard vinaigrette. And if you are wondering about the couscous, I did boil it in a Pheasant stock a great friend of mine gave me, but chicken or veggie stock with work just as good!
Ok here is my recipe:
1 1/2 cups mayo (homemade see below or store bought)
2 Tbls chopped fresh parsley (make sure you dry with paper towels well)
4 Sweet gherkins, again dried with paper towels really well, and chopped really well
(now if you want to go a snappier route, use 4 cornichons, they are very tart and will add a zing)
1 Tbls capers, I prefer salted ones that have been rinsed and dried well, chopped up, but you can use ones in brine, just rinse and dry them well
1 scallion, use white part only, and chopped finely, if you don't have a scallion handy a teaspoon bit of chopped yellow onion will do (but will be stronger)
1 tsp Dijon mustard, I like to use the whole grain one, I like the texture, but anyone will do.
1 tsp anchovy paste, if you don't have the paste take 3 fillets in oil pat dry and mash with mortar and pestle.
Whiskey the parsley, gherkins, capers, scallions, mustard and anchovy paste into the mayo, and check for seasoning you may want to add sea salt or fresh ground pepper, but make before you cook fish and let sit and check the flavors before you add, you may not want to after the flavors meld together a bit, any extra can be kept for up to 2 weeks covered in fridge.
Your (ok My) basic Homemade Mayo:
3/4 cup of EVOO something mild (French, Spanish or Northern Italian)
3/4 Grape seed oil
1 Large egg
1 Tbl freshly squeezed lemon juice or Champagne Vinegar
1/2 tsp sea salt (preferably grey and in velvet form, dissolves better)
1/2 tsp freshly ground white pepper
I like to mix my two oils together so I can drizzle in all at once.
Get out our food processor, place the egg in and run for 30 or 40 seconds, then slowly drizzle in the oil, I mean slowly you want it to emulsify, could take up to 5 minutes. Blend in the lemon juice or vinegar for about 30 seconds, add sea salt and pepper and blend for another 30 seconds to make sure mixed through, place in fridge for an hour before using. Will keep up to 2 weeks covered in fridge.
Salsa del Diavolo
1/2 cup champagne vinegar, you can also use a nice white wine, but champagne is nicer
1/2 tsp fresh ground pepper (black)
2 whole dried red chilies, crushed with flat side of knife
1 Tbls tomato paste
1 cup beef broth, low sodium is great here
1 Tbls flour
1 Tbl butter, salted
1 tsp Dijon mustard, I prefer the texture of whole grain but you can use whatever you prefer
In a small sauce pan place the vinegar, black pepper and chili peppers, bring to a boil and reduce in half, could take 4 minutes.
Meanwhile dissolve the tomato past into the beef broth and add to the vinegar mixture, reduce the heat to low and cook for about 10 minutes at just below a boil.
While that is cooking mix the butter and flour together in a bowl with a fork and stir into the vinegar mixture on stove, mix thoroughly. Remove from heat and stir in the mustard. Remove the chili peppers and discard. It is ready to serve, will keep up to 4 weeks in fridge covered.
My Warmed up Olive Oil and Fresh Oregano Sauce
1/2 cup EVOO
Juice and zest from 1 lemon, remember when you zest, you don't want the white pith, so be careful
2 Tbls hot water
Sea salt and Fresh ground black pepper, (I like to use Tellicherry peppercorns) to taste
2 Tbls finely chopped oregano, make sure before you chop it, you dry with cloth or paper towels very well
6 Tbls finely chopped fresh parsley, flat leaf, again dry well
2 garlic cloves, minced
place all ingredients into small pot and whisk together well, place on stove and turn heat to simmer, you just want to warm the oil through, once you are then turn off the heat, remove pot from stove and let come to room temperature. You can bring to room temp to marinate or use to baste with or if you want to use to spoon over your finished dish warm up and serve with your dish, this is great with fresh fish like, swordfish, shark, or grouper when grilled.
Oregano and Orange Marinade - Hey we are in Florida, I am sure you or your neighbor has an orange tree
This is great with swordfish, pork tenderloin, sirloin tips, or even some lamb
1/4 cup EVOO
Juice and zest from 1 orange
1 Tbls fresh oregano finely chopped
2 garlic cloves, minced
Sea salt and Fresh ground pepper to taste
Mix all ingredients together and marinate meat/fish in fridge covered for at least 2 hours. Remove food from fridge 15 minutes for fish and up to 1 hour for meat, before grilling. This is enough to marinate 1-11/2 pounds of meat or fish. . . .
Grilled Fish Sauce
4 large eggs, 3 hard boiled
6 anchovy fillets, if salted rinse and pat dry, if in oil, drain well
1 1/2 cups EVOO, Spanish or northern Italian
Juice from 1/2 lemon
Sea Salt and fresh ground black pepper to taste
Using a mortar and pestle, combine the yolks from hard boiled eggs and anchovies, discard whites from eggs or save and use for something else.
Get out the food processor, and place the remaining uncooked egg in and run to whip up for 30 seconds, add the egg yolks and anchovy mixture and blend for a few short pulses. Then while the processor is running drizzle EVOO in, in a continuous stream so it emulsifies, could take 6 minutes. Add lemon juice and blend for another 3 seconds, then salt and pepper to taste and blend a bit more to meld flavors.
So with these marinades and mayo's I find I can make lots of different dishes and since they do come in handy I find I make a bit extra of the simple ones to just have on hand, but they really don't take very long so I can make them on the fly so to say and occasionally I add a few shots of hot sauce to give 'em an extra punch. . .. hmmmmm not what to do for dinner tonight. . .what is fresh and in season around here. . . .stay tuned!!!
Still I ponder, then the decision, a simple mayo/sauce to have on the side, the one I decide to make is one that is great with fish or chicken. I use store bought mayo all the time, and to do the recipes below you can use store bought and add the ingredients to them, but I really like to make my own when I have the time and especially when I am cooking something wonderful like these fillets. Now remember I said I am serving this on the side of my fish, I am not putting it on it while I cook it or after, it will be on the side. . .did I say that I put the mayo on the side??
Ok, so I am going to tell you how I did the fish and served it, then at the end of the all my ramblings you will find several recipes for different types of "Mayo's" and their uses, of course as always I tell everyone to experiment, find other uses for them!!
First the fish, I pat it dry and season with fresh ground pepper, I use a mixed variety for the fish, some white, green, black and pink (you can buy it this way) It is a good all around variety that is not to spicy, but adds wonderful flavor. Then I take two preserved lemons and slice them very thinly (you can find these at a specialty store, but I will put a quick recipe here for you). Note I did not salt the fish, the preserved lemons have a lot of salt in them and it will come out with the wonderful lemon flavor so hold back on salt, you can always add a bit if needed, but I have found you do not need it, especially since we are serving the great mayo on the side of this very fresh fish. I take 2 tablespoons of EVOO and add to my cast iron skillet, and heat up not to smoking and place my fillets in with half the preserved lemons on top and let sear, about 3 minutes (this of course depends on your fish thickness), then when lightly browned I flip over and add the rest of the sliced preserved lemons and saute until just cooked through. . I hate dry fish, and the preserved lemons will keep the fish moist but still keep and eye on them, maybe another 3 minutes on this side. Remove fish from heat, plate and serve with the mayo on the side. . . For a side dish I some couscous with fresh tomatoes, lemon, and fresh thyme, and a simple salad of Boston lettuce, with a pom and mustard vinaigrette. And if you are wondering about the couscous, I did boil it in a Pheasant stock a great friend of mine gave me, but chicken or veggie stock with work just as good!
Ok here is my recipe:
1 1/2 cups mayo (homemade see below or store bought)
2 Tbls chopped fresh parsley (make sure you dry with paper towels well)
4 Sweet gherkins, again dried with paper towels really well, and chopped really well
(now if you want to go a snappier route, use 4 cornichons, they are very tart and will add a zing)
1 Tbls capers, I prefer salted ones that have been rinsed and dried well, chopped up, but you can use ones in brine, just rinse and dry them well
1 scallion, use white part only, and chopped finely, if you don't have a scallion handy a teaspoon bit of chopped yellow onion will do (but will be stronger)
1 tsp Dijon mustard, I like to use the whole grain one, I like the texture, but anyone will do.
1 tsp anchovy paste, if you don't have the paste take 3 fillets in oil pat dry and mash with mortar and pestle.
Whiskey the parsley, gherkins, capers, scallions, mustard and anchovy paste into the mayo, and check for seasoning you may want to add sea salt or fresh ground pepper, but make before you cook fish and let sit and check the flavors before you add, you may not want to after the flavors meld together a bit, any extra can be kept for up to 2 weeks covered in fridge.
Your (ok My) basic Homemade Mayo:
3/4 cup of EVOO something mild (French, Spanish or Northern Italian)
3/4 Grape seed oil
1 Large egg
1 Tbl freshly squeezed lemon juice or Champagne Vinegar
1/2 tsp sea salt (preferably grey and in velvet form, dissolves better)
1/2 tsp freshly ground white pepper
I like to mix my two oils together so I can drizzle in all at once.
Get out our food processor, place the egg in and run for 30 or 40 seconds, then slowly drizzle in the oil, I mean slowly you want it to emulsify, could take up to 5 minutes. Blend in the lemon juice or vinegar for about 30 seconds, add sea salt and pepper and blend for another 30 seconds to make sure mixed through, place in fridge for an hour before using. Will keep up to 2 weeks covered in fridge.
Salsa del Diavolo
1/2 cup champagne vinegar, you can also use a nice white wine, but champagne is nicer
1/2 tsp fresh ground pepper (black)
2 whole dried red chilies, crushed with flat side of knife
1 Tbls tomato paste
1 cup beef broth, low sodium is great here
1 Tbls flour
1 Tbl butter, salted
1 tsp Dijon mustard, I prefer the texture of whole grain but you can use whatever you prefer
In a small sauce pan place the vinegar, black pepper and chili peppers, bring to a boil and reduce in half, could take 4 minutes.
Meanwhile dissolve the tomato past into the beef broth and add to the vinegar mixture, reduce the heat to low and cook for about 10 minutes at just below a boil.
While that is cooking mix the butter and flour together in a bowl with a fork and stir into the vinegar mixture on stove, mix thoroughly. Remove from heat and stir in the mustard. Remove the chili peppers and discard. It is ready to serve, will keep up to 4 weeks in fridge covered.
My Warmed up Olive Oil and Fresh Oregano Sauce
1/2 cup EVOO
Juice and zest from 1 lemon, remember when you zest, you don't want the white pith, so be careful
2 Tbls hot water
Sea salt and Fresh ground black pepper, (I like to use Tellicherry peppercorns) to taste
2 Tbls finely chopped oregano, make sure before you chop it, you dry with cloth or paper towels very well
6 Tbls finely chopped fresh parsley, flat leaf, again dry well
2 garlic cloves, minced
place all ingredients into small pot and whisk together well, place on stove and turn heat to simmer, you just want to warm the oil through, once you are then turn off the heat, remove pot from stove and let come to room temperature. You can bring to room temp to marinate or use to baste with or if you want to use to spoon over your finished dish warm up and serve with your dish, this is great with fresh fish like, swordfish, shark, or grouper when grilled.
Oregano and Orange Marinade - Hey we are in Florida, I am sure you or your neighbor has an orange tree
This is great with swordfish, pork tenderloin, sirloin tips, or even some lamb
1/4 cup EVOO
Juice and zest from 1 orange
1 Tbls fresh oregano finely chopped
2 garlic cloves, minced
Sea salt and Fresh ground pepper to taste
Mix all ingredients together and marinate meat/fish in fridge covered for at least 2 hours. Remove food from fridge 15 minutes for fish and up to 1 hour for meat, before grilling. This is enough to marinate 1-11/2 pounds of meat or fish. . . .
Grilled Fish Sauce
4 large eggs, 3 hard boiled
6 anchovy fillets, if salted rinse and pat dry, if in oil, drain well
1 1/2 cups EVOO, Spanish or northern Italian
Juice from 1/2 lemon
Sea Salt and fresh ground black pepper to taste
Using a mortar and pestle, combine the yolks from hard boiled eggs and anchovies, discard whites from eggs or save and use for something else.
Get out the food processor, and place the remaining uncooked egg in and run to whip up for 30 seconds, add the egg yolks and anchovy mixture and blend for a few short pulses. Then while the processor is running drizzle EVOO in, in a continuous stream so it emulsifies, could take 6 minutes. Add lemon juice and blend for another 3 seconds, then salt and pepper to taste and blend a bit more to meld flavors.
So with these marinades and mayo's I find I can make lots of different dishes and since they do come in handy I find I make a bit extra of the simple ones to just have on hand, but they really don't take very long so I can make them on the fly so to say and occasionally I add a few shots of hot sauce to give 'em an extra punch. . .. hmmmmm not what to do for dinner tonight. . .what is fresh and in season around here. . . .stay tuned!!!
Friday, August 13, 2010
Marinated Ricotta Salata
2 tablespoons olive oil
2 tablespoons assorted snipped fresh herbs, such as thyme, basil, oregano, and/or parsley, and a few leaves of fresh mint
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried whole mixed peppercorns, cracked
8 ounces Ricotta Salata cheese, cubed
In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns. Stir until well mixed. Add cheese cubes and toss very gently to coat. Place mixture in a Mason Jar.
Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve Ricotta Salata cubes on an appetizer tray.
You can do this recipe with Feta also
2 tablespoons assorted snipped fresh herbs, such as thyme, basil, oregano, and/or parsley, and a few leaves of fresh mint
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried whole mixed peppercorns, cracked
8 ounces Ricotta Salata cheese, cubed
In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns. Stir until well mixed. Add cheese cubes and toss very gently to coat. Place mixture in a Mason Jar.
Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve Ricotta Salata cubes on an appetizer tray.
You can do this recipe with Feta also
Thursday, August 12, 2010
Baked Brie w/Mango Chutney
1 cup (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons chopped fresh rosemary
1 32- to 36-ounce wheel of Brie
1 Jar of Mango Chutney
1 cup of dried fruit, such as apricots, cherries, cranberries (macerated in Gran Marnier for 30 minutes then drained)
1/2 cup of sliced almonds lightly toasted
Chutney:
In a mixing bowl, combine chutney, dried fruit, and almonds and mix together.
Assembly of cheese and phyllo
Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
Cool cheese on sheet 45 minutes.
Presentation:
Using metal spatula, transfer warm cheese to large platter. Arrange herbs such as rosemary sprigs, extra dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.
This is a great looking app!!
1 pound fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons chopped fresh rosemary
1 32- to 36-ounce wheel of Brie
1 Jar of Mango Chutney
1 cup of dried fruit, such as apricots, cherries, cranberries (macerated in Gran Marnier for 30 minutes then drained)
1/2 cup of sliced almonds lightly toasted
Chutney:
In a mixing bowl, combine chutney, dried fruit, and almonds and mix together.
Assembly of cheese and phyllo
Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
Cool cheese on sheet 45 minutes.
Presentation:
Using metal spatula, transfer warm cheese to large platter. Arrange herbs such as rosemary sprigs, extra dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.
This is a great looking app!!
Tuesday, August 10, 2010
Balsamics
There are new regulations in Italy on the labeling of Balsamics, they came into effect in April, I will be posting them here and in the store as soon as possible, this will help clear up a lot of misinformation on them and where they come from. Finially I will be heard!!!
Farro w/Cukes & Goat Cheese
1/3 cup farro
2 cups water, note I like to use white wine and water (half & half), but I am showing just water
1 english cucumber, halfed seeded and cut into thin slices
1/2 cup olive oil, plus 2 Tbl
1 Lemon, juice and zest
1 garlic clove crushed
7-ounces goat cheese, crumbled
Sea Salt & Fresh Ground Pepper to taste
Put farro in large skillet with 2 tablespoons of EVOO and brown slightly, add 4 cups of water, sea salt and fresh ground pepper and boil until just tender but still has a bite. Drain. Transfer to large bowl to cool.
While farro is cooking, take juice and zest from lemon, crushed garlic clove put in small bowl and whisk in EVOO. This is best if it gets to set for a bit for flavors to mix.
Take about half the farro and add a couple of tablespoon of dressing and toss together, lay on plate top with cucumbers and some goat cheese, add a bit more dressing, just drizzle, then the rest of farro and remaining cukes and goat cheese, drizzle with more dressing and check seasoning. (Note you make have dressing left over).
A Nice dry white would be great with this salad, along with some grilled flank steak, probably would be good add on top for a meal or you could had some greens if you like or even shredded chicken to this dish. . . . . . Cheers!
2 cups water, note I like to use white wine and water (half & half), but I am showing just water
1 english cucumber, halfed seeded and cut into thin slices
1/2 cup olive oil, plus 2 Tbl
1 Lemon, juice and zest
1 garlic clove crushed
7-ounces goat cheese, crumbled
Sea Salt & Fresh Ground Pepper to taste
Put farro in large skillet with 2 tablespoons of EVOO and brown slightly, add 4 cups of water, sea salt and fresh ground pepper and boil until just tender but still has a bite. Drain. Transfer to large bowl to cool.
While farro is cooking, take juice and zest from lemon, crushed garlic clove put in small bowl and whisk in EVOO. This is best if it gets to set for a bit for flavors to mix.
Take about half the farro and add a couple of tablespoon of dressing and toss together, lay on plate top with cucumbers and some goat cheese, add a bit more dressing, just drizzle, then the rest of farro and remaining cukes and goat cheese, drizzle with more dressing and check seasoning. (Note you make have dressing left over).
A Nice dry white would be great with this salad, along with some grilled flank steak, probably would be good add on top for a meal or you could had some greens if you like or even shredded chicken to this dish. . . . . . Cheers!
Saturday, August 7, 2010
Stuffed Zucchini
Found and old recipe the other day and decide to give it a try with a bit of a twist, I call this my Moroccan Stuffed Zucchini, came out really nice and light, once I added the spice and instead of all tomato sauce I used stock, and the lemon squirted on it at the end on your plate really perked up all the flavors. . .
6 zucchini
1 large white onion, chopped
3 cloves garlic, chopped
3 tbs EVOO, greco or spanish
3/4 - 1lb ground lamb or beef (not lean need some fat, or you could mix a ground pork and beef
1/2 cup long grain rice, rinse with cool water
1 can of San Marzano plum tomatoes, plus the juice
1 cup of chicken stock or vegetable stock
1 bunch of flat parsley, roughly chopped
2 tsp grey sea sat
2 tsp fresh ground pepper
1 tsp Chinese five spice
1 lemon, sliced into wedges
Half the zucchini (long ways) and remove seeds and pulp using a melon baller or teaspoon, and discard.
Add EVOO to large skillet (you are going to put all the zucchini in it to cook), and heat up. Chop the onion, does not have to be perfectly diced, and add to the skillet with 1/2 the salt and pepper and saute on medium low until translucent (5-8 min). Add garlic and saute for 1-2 minutes. remove skillet from heat.
Take about 1/3 cup of onion mixture and put into bowl to cool slightly. To the bowl add ground meat, rice, salt, pepper, half the parsley and Chinese five spice, mix together with your hands. Once mixed stuff each of the zucchini with the meat mixture, do not pack to tightly, rice will expand as it cooks.
Return skillet to heat, to the remaining onion mixture in it, add the plum tomatoes juice and all, break apart with spoon in skillet, add chicken stock, remaining salt and pepper and parsley. Simmer for 5 minutes, then add stuffed zucchini to mixture, simmer covered for 1 hour or until rice is tender. Check seasoning half way through.
Place zucchini on plate and drizzle with left over broth from skillet and serve with lemon wedge.
This is a great light and refreshing dinner.
6 zucchini
1 large white onion, chopped
3 cloves garlic, chopped
3 tbs EVOO, greco or spanish
3/4 - 1lb ground lamb or beef (not lean need some fat, or you could mix a ground pork and beef
1/2 cup long grain rice, rinse with cool water
1 can of San Marzano plum tomatoes, plus the juice
1 cup of chicken stock or vegetable stock
1 bunch of flat parsley, roughly chopped
2 tsp grey sea sat
2 tsp fresh ground pepper
1 tsp Chinese five spice
1 lemon, sliced into wedges
Half the zucchini (long ways) and remove seeds and pulp using a melon baller or teaspoon, and discard.
Add EVOO to large skillet (you are going to put all the zucchini in it to cook), and heat up. Chop the onion, does not have to be perfectly diced, and add to the skillet with 1/2 the salt and pepper and saute on medium low until translucent (5-8 min). Add garlic and saute for 1-2 minutes. remove skillet from heat.
Take about 1/3 cup of onion mixture and put into bowl to cool slightly. To the bowl add ground meat, rice, salt, pepper, half the parsley and Chinese five spice, mix together with your hands. Once mixed stuff each of the zucchini with the meat mixture, do not pack to tightly, rice will expand as it cooks.
Return skillet to heat, to the remaining onion mixture in it, add the plum tomatoes juice and all, break apart with spoon in skillet, add chicken stock, remaining salt and pepper and parsley. Simmer for 5 minutes, then add stuffed zucchini to mixture, simmer covered for 1 hour or until rice is tender. Check seasoning half way through.
Place zucchini on plate and drizzle with left over broth from skillet and serve with lemon wedge.
This is a great light and refreshing dinner.
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