Tag Archives: savory

Zucchini Fritters

This recipe can easily be used for many vegetables and fruits. Try substituting zucchini for broccoli ,cauliflower, or potatoes.  For fruit fritters use apples, or pears.

This recipe can easily be used for many vegetables and fruits. Try substituting zucchini for broccoli ,cauliflower, or potatoes. For fruit fritters use apples, or pears.

3- Zucchini/ Courgette- peeled and grated on the large hole on the box grater.

Sea Salt

White Pepper

Place the zucchini in a strainer and set in bigger bowl. Top with another plate and weight the plate with something heavy to push the moisture out .Set aside for at least an hour or two

Do not skip this step.

Batter

1 Egg

½ teaspoon Sea Salt

1 teaspoon Baking Powder

1/3 cup Flour

fresh grated Black Pepper

1 slice Bacon-chopped into small bits (optional)

Canola Oil for frying

Heat oven to 160c/325*f

Beat batter ingredients together.

Add Zucchini combine.

Heat oil in a cast iron pan until medium hot. You don’t want oil too hot or fritters won’t cook evenly and thoroughly.

Scoop a spoonful of mixture onto a spoon, put a few bacon bits on top and drop spoonfuls bacon side down into the hot oil.

Fry until golden brown about 4-5 minutes on each side. Turn over and fry until golden brown.

Drain on paper towel then

Place in an ovenproof dish.

Place in oven for 10-15 minutes.

Serve hot and crispy with a side of blue cheese dressing.

Blue Cheese Dressing

 

3/4 cup crumbled blue cheese

1   3 oz. package cream cheese

1/2 cup mayonnaise

1/3 cup half and half

1/2 teaspoon worcestershire sauce

1/2 teaspoon black pepper

Reserve 1/3 cup of blue cheese.

Beat together remaining blue cheese and cream cheese until smooth.

Add mayonnaise, half and half, worcestershire and pepper,blend.

Add reserved blue cheese. Chill and its ready to serve.


Chicken and Baby Artichokes

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

flour mixture:

  •  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)

Set aside

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.

Add mushrooms.

Cover and cook for 40 minutes on a low flame.

If you do plan on making the dumplings follow directions below :

Prepare Dumplings

  • 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.


Tagliatelle with fresh White Truffles

As seductive as diamonds and in their own reality, just as expensive. These earthy, exquisite, heavenly, delicate gems are hard to get your hands on. Once you do you will, to put it simply, experience bliss.

As seductive as diamonds and in their own reality, just as expensive. These earthy, exquisite, heavenly, delicate gems are hard to get your hands on. Once you do you will, to put it simply, experience bliss.

Once you select your firm truffle and appreciate its perfume, start to plan your menu. There is no need to think you have to be a chef to be able to serve Truffles, the more uncomplicated the preparation, the clearer you’ll taste them. In fact one of the best ways to enjoy black or white truffles is shaved on top of buttery scrambled eggs.

Here is my favorite way to savor the white truffle.

1 lb Fresh Pasta –Tagliatelle or Fettuccine fine

sea salt

1 stick butter

¼ cup cream

freshly cracked pepper

1 ounce white truffle

Cook Pasta in boiling salted water. Fresh pasta cooks quicker than dry so watch the pot. It should cook in 4-5 minutes.

While pasta is cooking melt butter. Add Cream and season with salt and pepper. Heat until little bubbles appear around edges. Turn off heat.

Drain pasta and quickly add the pasta to the butter and cream mixture and toss.

Plate the pasta.

Generously shave truffles thinly blanketing the top of each serving.

Eat hot.


Smoked Sea Salt Crostini

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

Olive Oil

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.


Pasta Salad

A classic with a twist- The fresh lemony taste makes all the difference.

½ lb Pasta Shells- cooked, drained and rinsed until cool with cold water

½ cup-Mayo

½ cup-Sour Cream

1 tablespoon- Truffle Oil

2 stalks-Celery-chopped

1 small Tomato-peeled, seeded and chopped

Juice of ¼ Lemon

1 Lemon –zest

Sea Salt

Fresh Cracked Black Pepper

In a large bowl combine mayo, sour cream, and truffle oil – whisk well.

Stir in celery, tomato, and lemon juice, salt, and pepper.

Add Pasta and toss. Add lemon zest to taste.

Refrigerate until ready to serve.


Smoked Salmon Mille feuille

Brunch of champions

Prepare Puff Pastry

1 Sheet Puff Pastry

Heat oven to 375f /190c

Place pastry square on a cookie sheet lined with parchment paper.

Preforate the pastry with a fork in several places.

Cover cookie sheet with another cookie sheet and bake for 10 minutes.

Reduce heat to 250f/120c

Bake for an additional 30 minutes.

Remove from oven and cut pastry into 6 even rectangles. Cool.

Prepare Fennel Crème

Combine ingredients and mix until smooth. I blitz them in a mini food processor but you can hand blend them easily.

 

4 oz Crème Fraiche or sour cream

4 oz cream cheese-room temp

2 tablespoons fennel-chopped

6 mint leaves

1 tablespoon Chives- chopped

juice of ¼ lemon

pinch sea salt

pinch cracked pepper

ADD about  12 capers and mix

Prepare and set aside

Smoked Salmon- cut salmon slices to fit puff pastry rectangles

½ cucumber –seeded and julienned

1 teaspoon Fennel fronds-chopped

Assemble Mille feuille

Place one rectangle of puff pastry on plate

Smear on Fennel crème

Line with Cucumbers

Top with Salmon

Top with another Rectangle of Puff Pasrty

Smear on Fennel Crème

Line with cucumbers

Top with Salmon

Top with a rectangle of  Puff Pastry

Top with a dollop of Fennel crème and sprinkle with Fennel Fronds

Makes 2

ENJOY !!


Shaved Fennel and Granny Smith Salad

Clean Comfort

8 Baby Heirloom Tomatoes

1 bulb Fennel – Shaved

½ Granny Smith Apple- peeled and julienned

2-3 tablespoons olive oil

¼ Orange plus Zest

sea salt

Fresh Cracked Black Pepper

In a small pot 2 cups of water.  Add tomatoes and cook for 2 minutes.

Prepare a small bowl of water with ice cubes.

Remove tomatoes from boiling water and blanch them in the ice water.

Remove the skins off tomatoes, cut each one in half , and set aside.

In a salad bowl add Fennel, Apple, Olive Oil, salt and pepper. Toss well.

Add juice from ¼ orange, add tomatoes, and toss well.

Grate zest over top and serve.