Tag Archives: supper

Swordfish topped with Caponata Jam

Mediterranean Feast!!!

Mediterranean Feast!!!


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:

2 Shallots-sliced

1 Red Jalapeno-grated

2 cloves Garlic-minced

2 stalks of Celery -Chopped

Eggplant-cubed

2 tablespoons Capers

½ teaspoon Anchovy Paste

Sea Salt

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.

Enjoy !!


Crab Arrabiata

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.

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.

Cook pasta

Drain.

Add pasta to sauce, saving some sauce to top with.

Toss and Serve.

You’ll need lots of napkins !!


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.


Sweet Potato Frittata with Toasted Almonds

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

Beat eggs

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!!


Pollo Fritto Mio

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.

Plate.

Tomato Topping_

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

lemon wedge

Place Arugula topping  on top of chicken, squeeze with a little fresh lemon and serve.


Roasted Veg

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


Mushroom Quiche w Goat Cheese and Spinach

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.

Refrigerate.

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

4 Eggs

Sea salt-pinch

Pepper-pinch

3/4 cup cream

stir in

2 cups spinach

Assemble Quiche

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


Superfoods

After a season of indulgence we all need a little “whole” to start the New Year right. In this recipe I used Farro and Lentils but you can easily substitute them for any of the other whole grains, like Quinoa or Brown Rice. Satisfying and hearty, you wont eat as much and your metabolism will get a nice jumpstart

prepare Pesto

1 big bunch Basil – cleaned and stalks removed

¼ cup Parmesan Cheese- grated

1 clove Garlic

Pinch Sea Salt

Pinch Black Pepper

¼ cup Olive Oil

¼ cup Olive Oil

Blitz all in CuisinArt using first half the olive oil .

Add as much of the remaining the remaining  half olive oil slowly until you get your own preferred consistency. This depends on how big a bunch of Basil you actually have.

Try to achieve a Pesto that is not too oily not too dry.  Season to taste- salt pepper,cheese.

( Will stay fresh in refrigerator for up to 1 week. To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top.)

prepare Fresh Tomato Sauce

1/3 cup olive oil

5 cloves garlic-chopped

1 bunch fresh basil-(1/2-3/4 cup)chopped

2 cups chopped tomatoes-fresh

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon red pepper flakes(optional)

In a medium size pot heat oil, saute garlic gently  and add red pepper. Add the tomatoes, basil, salt and pepper. Cook uncovered for 20-25 minutes.

Prepare

Boil in salted water

1 cup Farro

1 cup  Lentils

Drain and split Farro and Lentils into 2 separate bowls each.

Mix one bowl of Farro with ½ cup of pasta sauce and the other bowl with ¼ cup of pesto.

You may add a little more or less if needed.

Repeat with Lentils.

Resulting in 4 seperate side dishes!!

You may enjoy these hot warm or cold.


Lobster Pie

These are a perfect crowd pleaser. You can prepare them ahead of time and refrigerate, then bake them just before your guests arrive. They are special enough for holidays and easy enough for anyday. 

2 Pie plates or 6 mini tins found at speciality kitchen shops.

Rolling pin

Preheat oven 190c/375f

2 small yellow onions – chopped

3 stalks celery- chopped in 1/2 inch pieces

1 small bulb fennel- chopped

2 small zucchini/ corgette – peeled and cut into ½ ” chunks

1/2 stick butter

¼ cup olive oil

3 tablespoons flour

1 ½ cups stock – I like lobster stock but any good fish stock will do, chicken ok as well.

¼ cup white wine or cognac

sea salt

1/8 teaspoon-black pepper

1/8 teaspoon -white pepper

¼ cup cream

¼ cup fresh Italian parsley- chopped

2 cups lobster meat- cut into chunks-you can buy this at your fish monger

1 tablespoon flour for cutting board

1 tablespoon milk or cream- to brush pastry before baking

4 sheets Short Crust Pastry – homemade or premade enough for tops and bottom.

Found in your refrigerated section. (Trader Joes in the states has amazing pre made shells)

In a large pan on medium heat add olive oil and butter until hot.

Add onions, celery, fennel and sauté for 10 minutes . Add corgette and sauté for another 15 minutes. Sprinkle with flour and stir and cook for 2 minutes.

When sautéing large amounts of veggies I find using two wooden spoons is easier to mix then using one. Be gentle and mindful not to over mix though, you don’t want to break down the corgette.

Add wine or cognac and cook for 5 minutes. Add stock slowly mixing to incorporate.

Add salt and peppers to taste and cook until mixture comes to a bubble.

Turn off flame . Stir in lobster and cream and mix well. Sprinkle in the parsley and stir.

Flour cutting board and rolling pin

Roll out 2 sheets of Pastry for each pie one for top one for bottom. If pre-made you will need to roll the sheets out slightly depending on the size of your pie pans.

If making mini pot pies then this will make 6 pies.

Line the bottom of tin with a sheet of pastry and reserving the other sheet for the top.

Fill Bottom with lobster mixture and top with reserved sheet of pastry.

Pinch crusts together and score criss cross middle of pie to allow for steam to escape while baking.

Brush pastry top with milk or cream.

Bake large pies for a little over 1 hour and minis for 45min. or until golden brown.

Serve.