This is a great recipe from Ottolenghi. They are such inspired chefs.everything they touch turns to gold !!
1 Organic chicken –Cut up
2 small onions –chopped
¼ cup olive oil
1 teaspoon ground ginger
1 teaspooon cinnamon
pinch of saffron
juice of 1 lemon
2 teaspoons sea salt
1 teaspoon black pepper
1 cup hazelnuts
1/2 cup honey
2 tablespoons rosewater
2 spring onions –chopped for garnish
Marinate the chicken, onion , olive oil , ginger, cinnamon , saffron, lemon juice ,
water ,salt and pepper for one hour in the refrigerator.
Toast Hazelnuts in a 190c/350f oven for 10 minutes. Rough chop nuts.
On a large cookie sheet place chicken and marinade , skin side up, and roast for 35 minutes.
Mix honey and rosewater.
Spoon over chicken and roast for another 15 minutes
Garnish with spring onion before serving.
2 small Eggplants-rubbed in olive oil
Bake in 180c/350f oven for 45 minutes or until a fork pierces through eggplant easily.
Cool and cut into small cubes-you may discard seeds if you like.
Heat ½ cup olive oil.
Saute’ until soft and melted together – 20-25 minutes:
1 Red Jalapeno-grated
2 cloves Garlic-minced
2 stalks of Celery -Chopped
2 tablespoons Capers
½ teaspoon Anchovy Paste
½ cup of Cherry Tomatoes- cut in half
Fresh Parsely sprinkle and mix.
Grill Swordfish on both sides to preferred doneness.
Top with Caponata Jam.
This is my classic chicken and dumplings recipe but since the world is on a low carb diet, I substituted the dumplings for artichokes
- 1 whole cut up chicken
- 2 tablespoon butter
- 2 tablespoons olive oil
- 1 large onion-sliced
- 1 1/2 cups chicken broth
- 2 tablespoons flour
- 8-10 baby artichokes
- 1 pint white mushrooms – sliced
- 1 lemon
- 1/4 cup flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
Trim tops(needles) and stem off artichokes. Peel and the outer brown leaves off exposing the fresh green leaves underneath. Soak artichokes in warm water with the juice of one lemon. This protects artichokes from oxidation (turning brown)
Thoroughly flour the chicken in the flour mixture.
In a large frying pan on medium heat.
Brown chicken in butter and olive oil. Remove from pan and set aside.
In the same pan sauté the onion until soft.(about 6-7 minutes)
Add the 2 tablespoons flour and stir together .
Add the chicken broth and stir scraping all the yummy bits of flavor off the bottom of pan.
Replace chicken into pan with onions and broth.
Drain artichokes and add to pan.
Cover and cook for 40 minutes on a low flame.
If you do plan on making the dumplings follow directions below :
- 2 cups bisquick
- 2/3 cups milk
Mix Bisquick and milk together until moist.
Drop dumplings into pan (3 tablespoons in size) on top of chicken. Cook uncovered for 10 min. Then cover and cook for 10 more minutes.
Serve hot with pan gravy covering the chicken and artichokes and/or dumplings.
This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.
1/3 cup olive oil
4 large cloves garlic-minced or ran through the garlic press
1 teaspoon red pepper flakes –or more , its up to you !
5-6 fresh tomatoes-chopped and seeded
2 -3 leaves fresh basil-chopped
1 teaspooon parsley-chopped
6 king crab legs split and cut into pieces
1 basket cherry tomatoes
1 lb spaghetti
In a large pot heat the olive oil.
Take the pot off heat. Add garlic and red pepper flakes and swirl in oil for about 1 minute. The object being , not to burn the garlic.
Replace pot onto flame and add tomatoes, basil and parsley.
Add crab pieces to sauce and cook slowly so crabs release their own juices. At least 30 mintues.
Boil water for pasta , add salt to the water.
Add pasta to sauce, saving some sauce to top with.
Toss and Serve.
You’ll need lots of napkins !!
You can do this with out the “smoked” salt , just replace it with your favorite sea salt.
Tongs/baking sheet/pastry brush
Set oven to broil
1 French Baguette-sliced diagonally
Smoked Sea Salt
Cracked Black Pepper
Lay bread on a baking sheet
Generously brush each slice with olive oil
Sprinkle with sea salt and cracked pepper
Turn pieces over and Repeat .
Watching carefully broil bread slices until light brown
Using your tongs ,turn each slice over and broil remaining side.
There you have it !
Top with your favorite toppings.
As I was trying out my new mandoline, this dish came together in just minutes. You can hand slice with just a little more time. The result is surprisingly sweet , salty and savory.
Preheat oven to 180c/350f
Large nonstick ovenproof frying pan
1/3 cup olive oil
1 small yellow onion -sliced thin
1 large sweet potato-sliced thin
1 handful toasted almond slices
10 eggs- beaten
sea salt/ cracked pepper
Heat olive oil
Sauté onion and potatoes on medium heat until the potatoes are fork tender. Do not brown. Generously salt and pepper potato mixture
Sprinkle with almond slices
Flavor eggs with a bit more salt and pepper
Pour eggs over mixture and cook for 10 minutes.(until bottom sets)
Remove from heat and place in hot oven until top of eggs set(another 5-7 minutes)Watch carefully so not to overcook.
Sprinkle with a few more almonds and serve, hot, warm, or cold. Delicious!!
Burrata is a pulled cheese like Mozzerella. Its rich and creamy and soft on the inside when broken open. You can find it at most grocery stores nowadays but if you cannot find it, a fresh soft Mozzerella in water is a nice substitute.
Large non stick frying pan
2 wide dishes for dredging
Olive Oil- enough to cover the bottom of the pan
2 Chicken Breasts-pounded
Combine in one dish _
½ cup Bread Crumbs
½ teaspoon Salt
1/8 teaspoon Pepper
½ teaspoon Parsley
In the other dish _
1 Egg –beaten with a fork
Heat pan . Add Olive Oil.
Dredge Chicken first in egg , and then in bread crumbs covering both sides thoroughly.
Place breaded chicken in hot pan and fry on one side until golden brown ,about 5 minutes, repeat on remaining side for another 3-4 minutes.
Remove from pan.
Toss together in a bowl_
Arugula 1-2 cups (half of a bag)
Mini Heirloom tomatoes about 10-sliced in half
1 Burrata- torn in small pieces
sprinkle of salt
pinch of pepper
drizzle of olive oil
drizzle of balsamic vinegar
Place Arugula topping on top of chicken, squeeze with a little fresh lemon and serve.
You can serve this as a main dish, as a side dish, or toss it into a salad sprinkled with goats cheese for a fresh warm lovely dinner.
Preheat oven 180c/350f
Yellow Bell Pepper- cut in chunks
Red Bell Pepper-cut in chunks
Broccolini- 1 bunch
Peach- torn in pieces
Toss in Olive oil and sprinkle with sea salt and pepper
Roast for 25-30 minutes
Both earthy and light , this quiche is much more simple than it tastes.
Heat oven 190c/375f
8” or 9” tart pan
One short pastry crust
Line pan with pastry crust. Using a fork perforate bottom of crust in a few places.
½ log Goat Cheese Cheese -room temp.
Sautee the mushrooms:
1 carton white button mushrooms
3 tablespoons Butter
1 clove Garlic-minced
1 teaspoon Balsamic Vinegar
Melt butter on medium heat and sauté garlic. Add mushrooms and toss.
Cook for 20 minutes. Add Balsamic and cook for 10 more minutes.
Assemble Egg Mixture:
In a medium bowl_ Beat together
3/4 cup cream
2 cups spinach
Spread ½ of the goat cheese over bottom of the short pastry .
Pour egg mixture over top.
Top with specks of goat cheese.
Bake for 25-30 minutes or until eggs don’t move when you wiggle the pan
The Purple Peruvian potato was once considered the food of the Gods. I chose these potatoes not only for their royal color, but they also have four times the antioxidants than white potatoes. A staple in the kitchens of Spain, the Tortilla in all of its simplicity, is one of the tastiest savory foods in the world. Enjoy for breakfast, lunch, or dinner.
1 medium onion-thinly sliced
1 cup sliced purple potatoes-thinly sliced
¼cup + 1 tablespoon olive oil
In a medium size non-stick frying pan on medium heat, heat olive oil.
Saute’onions and potatoes until soft but not brown, about 10 minutes or so.
Season with plenty of salt and cracked pepper.
In a medium size bowl, beat eggs and season with salt and pepper.
When potatoes are fork tender, pour potato and onion mixture into the egg mixture and pour the combined mixture back into the frying pan. Shake pan to even out the mixture.
Cook for 10 minutes on low heat.
Invert tortilla onto plate and slide it back into pan to cook the topside.
Cook for 1 minute.
Slide tortilla onto a fresh plate. Rest the tortilla for at least 5 minutes.
Serve warm or cool. Enjoy with a salad, or on crusty bread or just by itself.