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3 cups dried hibiscus blossoms
3 bunches fresh mint
2 12 oz frozen lemonade concentrate
9 cups of sugar
3 gallons of water
Bring water to a boil. When water is rapidly boiling, remove from heat and add the remaining ingredients. When water cools, strain. Serve with vodka for a splendid hibiscus martini or serve over ice as a refreshing beverage.
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I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?
4 ½ cups sugar
1 ½ sticks butter
1 - 12 oz. can evaporated milk
2 1/2 cups semi-sweet chocolate chips
1 - 7 oz. marshmallow crème
1 ½ cups chopped pecans
1 teaspoon vanilla
Combine sugar, butter, and evaporated milk in a heavy bottom pan. Heat until boiling stirring constantly, continue cooking for 4 ½ minutes. Remove from heat stir in chocolate chips and marshmallow crème stirring vigorously until melted. Beat with an electric hand mixer or by hand until slightly thickened and very creamy. Add the pecans and vanilla stirring well. Cool in pan until lukewarm then pour into a buttered dish, allow to cool completely before cutting.
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I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?
8 eggs
1 lb. melted butter
1 12 oz package chopped pecans
1 12 oz package semi-sweet chocolate chips
4 cups sugar
1 cup flour
Preheat the oven to 350 degrees.
In a mixing bowl, beat the 8 eggs with the 4 cups of sugar and the 1 cup of flour. Pour in the melted butter. Grease a 9 X 13 metal pan. Pour the batter into this pan. Now melt the chocolate chips in a saucepan with ½ cup of water. Stir. When the chocolate is melted pour the chocolate into the batter and sprinkle the nuts on top. With a wooden spoon, lightly mix the chocolate mixture and the nuts into the batter. You do not want to have the chocolate mixture totally mixed into the batter so you have chocolate batter – mix just enough so that the chocolate is not sitting on the bottom of the pan.
Bake in a 350 degree oven for 28 minutes. The edges of the pudding should be set but the middle of the pudding should still be somewhat unset, but do not overcook. Let cool, but do not refrigerate. When serving try to get bits of the outside edge and some of the middle of the pudding into each serving dish. Top with whipped cream. Best if made and served on the same day.
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I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?
1 18.25 oz, box butter or yellow cake mix
¾ cup hazelnut liqueur (such as Frangelico) divided use
1 12 ounce jar raspberry jam
1 8 ounce tub frozen whipped topping, thawed
Prepare the cake mix, to make 2-8” layers, according to package directions. Cool cake layers completely.
Place 2 long pieces of plastic wrap crosswise in a 9” diameter bowl. Slice each cake layer horizontally into 2 pieces for a total of 4 layers.
Press cake layer in the bowl, cut side up. Sprinkle cake layer with ¼ cup liqueur, spread with a third of the jam and ½ cup whipped topping. Repeat with two more times. Place the last layer cut side down on the cake. Fold the overhanging plastic wrap tightly over the cake and refrigerate at least 4 hours, or preferably overnight.
When ready to serve, un-mold cake on serving platter and remove plastic wrap. Tint the remaining whipped topping with red food coloring to a light pink. Frost the domed cake with whipped topping and serve.
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I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?
½ cup unsalted butter
2 8 oz. packs cream cheese at room temperature
1 ½ cups sugar
1 15 ounce carton whole milk ricotta cheese
3 T. all purpose flour
3 T. cornstarch
4 large eggs
1 ½ T. lemon juice
1 T. vanilla extract
1 pint sour cream
Mix softened cream cheese and ricotta cheese with sugar. Add eggs one at a time then remaining ingredients, adding sour cream last. Be sure mixture is blended well. Pour into a 9" greased springform pan. Bake at 325 for 1 hour and leave in for another hour.
Tip: If you wish to avoid cracks in the cheesecake, use an instant read thermometer to check the internal temperature. When the temperature reaches 150 degrees, remove from oven. Cracking occurs when the internal temperature goes above 150. Let cool for five minutes and then remove springform pan which avoids another way cheesecakes crack - being in the pan too long. If the cracks don't bother you, don't worry about it.
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I really love lemon squares. I also love Earl Grey tea. So - why not both in one cookie?
2 cups flour
1 cup (two sticks) butter
½ cup powdered sugar
6 eggs
3 cups sugar
½ tbsp. baking powder
6 tbsp. lemon juice
½ tspn. salt
3 Earl Grey tea bags
Preheat oven to 350. Prepare crust by combining flour, butter, and powdered sugar. The butter combines better if it is not too cold; however, if it is room temperature it becomes more difficult to work. Once combined, press into the bottom of a 9 x 13 pan. If the crust mixture is too tacky, wet your hands and it will be easier for you to press into the pan.
Meanwhile, heat the lemon juice until boiling and steep two of the Earl Grey teabags in the juice. Beat the remaining ingredients together with the tea from the remaining teabag. Add the tea steeped lemon juice and beat again with the mixer.
Bake the crust in the oven for 15 minutes - it should be lightly browned. Pour the filling mixture on the crust while it is still hot. I find the filling cooks better if you mix again with the beater just before pouring onto the crust. Bake for 25 more minutes.
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As a child, my English mother always made Yorkshire pudding. I never had good luck making it myself until I found this recipe. And, my mother and I both agree, that making Yorkshire pudding in popover pans solves the problem of fighting for the corners!
4 cups of milk, warmed
8 eggs
4 cups of flour
1 ½ heaping tablespoon of salt
2 ½ cups grated gruyere cheese
Place the popover pan in a preheated 350 degree oven. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk so you don’t cook the eggs. Sift the flour with the salt and then slowly add this to the milk and egg mixture and combine until mostly smooth. Remove the popover pan from the oven and spray with a non-stick vegetable spray. Fill each popover cup three quarters full (the batter should still be warm and not cool). Top each popover with 3 Tablespoons of the grated gruyere. Bake for 50 minutes. Remove from the pan and serve immediately. Serves 12.
Variations
Yorkshire Pudding is traditionally served with roast beef and gravy. The Neiman’s in Dallas serves popovers with strawberry butter. You can add sautéed green onions, shallots, or onions to the batter for a more savory popover or you could add 2 tablespoons of sugar and grated orange zest for a sweeter popover.
Questions or comments about these recipes? Please e-mail [email protected]
If you want to make a fruited chicken salad, follow the instructions above for boiling chicken, dicing, etc. and add:
2 cups diced cook chicken
1/3 cup to 1/2 Hellman’s mayonnaise
Chopped celery
Lawry’s seasoning salt
In a bowl with the diced chicken and celery, add green grapes, sliced bananas, and pecans. Then add equal proportions of whipped cream (or Cool Whip) and mayonnaise. Again, use Lawry’s seasoning salt.
Fruited chicken salad must be eaten on the day that it is made as the bananas will turn brown, mushy, and unattractive.
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I like to make this with leftover steak that I have grilled the night before. You can use any kind of meat you like – grilled shrimp, chicken, beef, or pork.
2 cups diced cook chicken
1/3 cup to 1/2 Hellman’s mayonnaise
Chopped celery
Lawry’s seasoning salt
I buy split chicken breasts that have bone in and skin on. Place these in a large pot, cover with water, add an onion (optional) for flavor and the bulb part of the celery and any outer ribs of celery that are not pretty. Bring to a boil and cook until done – about 45 minutes. When cooked through, pour off the water and when the chicken is cool, remove the skin and bones, and dice. I usually do this the day before so the chicken is very cold when I add the mayonnaise and celery. Chop the celery, add to the chicken, and begin to add the mayonnaise – you want to be sure the chicken and celery mixture is coated but not dripping in mayonnaise. Sprinkle the Lawry’s seasoning salt and mix – again, be sure to add the seasoning salt slowly – adding and tasting until you feel good about the flavor.
I don’t much care for Lawry’s seasoning salt in anything other than chicken salad – but it is delicious in it!
Questions or comments about these recipes? Please e-mail [email protected].
I like to make this with leftover steak that I have grilled the night before. You can use any kind of meat you like – grilled shrimp, chicken, beef, or pork.
Grilled beef, shrimp, chicken, or pork – enough for 4 people
1 package Udon noodles cooked to package directions
½ cup peanuts – shelled and unsalted
½ bunch chopped cilantro
1 bunch basil leaves
2 mangos
2 avocados
1 package cherry tomatoes or 3 chopped vine ripe tomatoes
1 head romaine
3 tablespoons sesame oil
4 tablespoons canola oil
6 tablespoons honey
6 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons rice wine vinegar
½ teaspoon cayenne pepper
1 tablespoon grated fresh ginger
Cook the Udon noodles according to package instructions. When they are cooked, strain, and place in cold water to cool them down.
Slice the beef, chicken, or pork. Dice the mangoes and avocados. Make a salad with the romaine lettuce, basil leaves, chopped cilantro, tomatoes, avocados, mangos and peanuts. Drain the Udon noodles and put into the salad along with the meat.
Make the dressing by measuring all of the dressing ingredients in a bowl and whisking together. The dressing makes a far larger quantity than is needed for this salad. Add enough dressing to moisten or to taste and save the rest. Toss and serve.
Will make 4 very hearty servings – probably will serve 8 ladies for bridge.
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1 head lettuce cut into 1 inch strips
1 can mandarin oranges, drained
½ cup toasted slivered almonds
½ grated parmesan cheese
1 cup Olive oil
½ cup vinegar
1/4 cup sugar
1 T. Dijon mustard
8 oz blue cheese
Put the cut lettuce into a bowl and add the mandarin oranges, slivered almonds and the parmesan cheese. Whisk together the dressing ingredients and pour desired amount onto salad. (You may have more dressing than you need – test it first). Toss well.
Questions or comments about these recipes? Please e-mail [email protected].
1 head lacinato kale
2 T. lemon juice
4 T. olive oil
2 shallots, minced
Ricotta salata cheese
Cherry tomatoes
Avocado
Sea Salt
Pepper
Wash and dry one bunch of lacinato kale. Remove ribs and stems and chop to bite size pieces. Mince the two shallots. Grate on the large side of a cheese grater about ½ cup to 1 cup of ricotta salata cheese. Slice the cherry tomatoes in half. Dice the avocado. Put all of the ingredients in a bowl and sprinkle the lemon juice and olive oil and mix well. Sprinkle sea salt and pepper just before serving and toss again.
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2 T. olive oil
2 T. lime juice
1 thinly sliced shallot
½ t. lemon zest
1 chopped jalepeno pepper
Salt and pepper
½ cantaloupe
½ honeydew melon
1 cup blackberries
2 ounces feta cheese
Combine the olive oil, lime juice, shallot, lemon zest, and chopped jalepeno, salt and pepper. Slice the melons. Place on a platter or salad plate with the blackberries and drizzle the dressing over all.
Variations
Add chopped mint, sliced fresno peppers, add pitted bing cherries, add slices of cara cara oranges.
Questions or comments about these recipes? Please e-mail [email protected].
This refreshing salad can be served with many entrees. I happen to like to serve it with fish.
One bunch of arugula
One small watermelon
3 oz. feta cheese
2 T. balsamic vinegar
2 T. olive oil
Salt and pepper
Clean the arugula, washing each leaf carefully to remove grit. Stack each piece of arugula and cut off the fibrous stems. Chop the arugula. Dice the watermelon and remove any seeds. Place in bowl with the arugula. Toss with feta cheese, salt, and pepper, and the vinegar and olive oil.
Variations
I have added at various times: dried cherries, dried cranberries, toasted pine nuts, chopped shallots, avocado, diced red onion, chopped prosciutto, jalepenos, diced mango, basil, and cilantro. This salad lends itself to many different things – feel free to experiment!
Questions or comments about these recipes? Please e-mail [email protected].
3 large ripe avocados
1 pint of fresh figs
1 large shallot
Juice of 3 limes
1 cup of chicken stock
½ cup plain Greek yogurt
¼ t. cinnamon
¼ bunch cilantro
2 jalepenos, seeds removed
1 clove of garlic
Salt and pepper to taste
1 package Pepperidge Farm very thin sliced white bread
1 package cream cheese
¼ cup pickled jalapeno slices or nacho slices
1 stick of butter
Parmesan cheese
Trim all of the crusts off of the white bread. Melt the stick of butter. Let the butter cool in a bowl. Put the parmesan cheese in another bowl. Run the cream cheese through a food processor with the nacho slices. With a knife, ‘butter’ a slice of bread with the cream cheese and nacho mixture and put another slice of bread on top making a sandwich. Continue doing this with all of the bread. Then cut each sandwich into four – either diagonally or lengthwise or into squares – whichever you prefer. Dip each section into the butter quickly and then coat with the parmesan cheese. Place each dipped section on a cookie sheet. Its best if you designate one hand for the butter dipping and another for the parmesan cheese dipping so you don’t make the cheese too lumpy with excess butter. When all of the sections are completely dipped, place the cookie sheet in the freezer. When frozen, place in a quart sized plastic freezer bag until ready to use.
To cook: Set your oven to broil and place a cookie sheet with the desired quantities of jalapeno puffs on it. Broil each side. This will happen quickly so watch carefully so avoid burning.
The original recipe called for canned asparagus instead of jalapeno. If you don’t like spicy foods, you may prefer the original version. If you use canned asparagus, squeeze out the excess water of the asparagus before placing in the food processor. If you experiment with other things in this recipe, please let me know! I’d be interested in trying it myself if you think it's good! I have thought about using smoked salmon instead of jalapeno but haven’t tried it yet.
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1 40 oz. Box Store brand biscuit mix
Butter
Buttermilk
Sesame seeds
Melt 2 sticks of butter for each 9 x 13” pan of bread you want to make. Pour into the bottom of the pan. Meanwhile, pour biscuit mix into a large mixing bowl. (Store brands turn out better Fred bread for some reason than Bisquick). Start with about ½ the box for a 9 x 13 pan. Pour buttermilk into the mix, slowly, and stir. You want the dough to be dry enough to roll out onto a floured surface. If the dough is tacky to the touch, pour in a bit more mix. Flour your work surface and press out the dough with your hands until you have a large square of dough that’s about ½ thick. Take a knife and cut the dough into squares. Take each piece of dough and dip into the butter in the baking pan and then turn it over and place in the pan. Continue until you have a filled baking dish of bread. Sprinkle sesame seeds on top. Bake at 350 degrees on the top shelf of the oven until brown – about 35 minutes.
These are just the guidelines for how to make Fred bread. Naturally you can vary the recipe by adding more or less butter if you prefer. Also, you may like to add different types of herbs and spices to the top. Fennel or anise seeds are a nice way to vary the recipe.
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1 bunch broccoli raab (about 1 lb)
1/2 cup extra virgin olive oil
1 pint cherry tomatoes
1/2 bunch parsley, chopped
4 garlic cloves, chopped
1/4 cup pine nuts
4 Italian sweet sausage
8 oz. fresh mozzarella
Grated parmesan cheese to taste
Salt and pepper
Choose broccoli raab with a minimum of yellow flowers. Chop off the tough stems from the broccoli raab and any yellowed leaves. Wash, drain, and chop. Heat the olive oil in a deep sauté pan. Add the garlic and cook, being careful not to brown (browning garlic adds a bitter taste.) Add the broccoli raab and parsley and cook until it wilts down. Add the cherry tomatoes and cook another 5 minutes. Place the pine nuts on a cookie sheet and brown in a 350 degree oven. Cook the sausage on another cookie sheet until done. Be sure to prick the sausage on both sides before placing in the oven. When fully cooked, slice the sausage and drain the fat. Add the sausage and the pine nuts to the broccoli raab mixture.
Cook the orecchiette pasta according to the package instructions. Orecchiette is the ear shaped pasta from Southern Italy, especially Apulia. Toss the pasta with the broccoli raab mixture. Slice the fresh mozzarella into the pasta or place individual slices on a plate and put the hot pasta over it. Top with grated parmesan cheese.
Broccoli Raab (sometimes known as rapini) is a very nutritious vegetable, low in calories, and high in fiber. It has many cancer fighting vitamins and minerals including pantothenic acid, vitamin K, C, and the B vitamins. Sometimes I have made this recipe by substituting spinach or kale which are also extremely nutritious. In addition, I never miss an opportunity to add as much parsley to a recipe as possible. Vitamin pills are made out of parsley and it is a good way to get needed vitamins and minerals into your family and it doesn’t have an overpowering taste.
Questions or comments about these recipes? Please e-mail [email protected].
1 lb. Orechiette pasta
1 lb. smoked salmon
1 bulb fennel or anise
4 cloves garlic
1/2 bunch Italian parsley
1/4 cup pine nuts
1 package cherry tomatoes
1/2 cup olive oil
1 8 oz tub of fresh mozzarella cheese – I prefer the small mozzarella cheese balls known as ciliegine
Parmesan cheese
Pepper
Put a large pot of water on to boil for the pasta with a dash of salt and a tablespoon of oil in the water. When the water boils, cook the pasta – usually about 11-13 minutes for orechiette Place the pine nuts on a cookie sheet and heat in a 350 degree oven until they are brown – perhaps 10 minutes – stir occasionally. Meanwhile, chop the garlic finely. . Chop the fennel bulb (you may use part of the fronds of the fennel if you’d like but I don’t use much of it) Remove the stems from the parsley and chop it. Cut the cherry tomatoes in half. Chop the smoked salmon into pieces. Now take a large skillet and heat the olive oil with the garlic in it. As the garlic begins to cook, add the fennel and sauté. Do not allow the garlic to brown as browned garlic tastes bitter. When the fennel is soft, add the parsley and the cherry tomatoes and the pine nuts and sauté about another 4 minutes – you want the cherry tomatoes to remain mostly whole but beginning to weep. When the pasta is ready, add the sauce to the pasta and now add the chopped smoked salmon and the mozzarella cheese. Stir all together. Top with parmesan cheese to taste.
When I make this dish, I always chop everything up and get everything ready to be sautéed. I put the pasta in the water, set the timer, and then begin sautéing the garlic, etc. for the sauce. I do not add salt to this dish as the smoked salmon provides the salt.
(Tip for chopping garlic: take a large flat knife and smash the garlic by pressing on it. The skin of the garlic will be easy to remove. Remove the green bud inside the clove and throw away. Place all of the peeled garlic on a cutting board. Take a teaspoon of the olive oil and a bit of salt (being sure to account for this in the recipe by reducing the amount of salt added later) and place over the garlic. Take a large knife and chop – the oil and salt on the garlic will prevent the garlic from sticking to the knife making it easier to chop)
Keep in mind that a recipe is only a guideline. I made this dish in High Point and they didn’t have fennel bulbs the day I went to market so I made this dish with dill.
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Hollandaise is a delicious and rich treat that goes well with beef tenderloin, asparagus, as a topping for vegetable soufflés, broccoli, etc. To make, melt the butter and get very hot. Put the 5 egg yolks into a food processor with the metal blade attachment inside. Turn on and pour the hot, melted butter slowly into the egg yolk mixture. The eggs should thicken almost immediately. Pour the lemon juice in a slowly steady stream after all of the butter has been poured. Then add a dash of paprika, salt, and pepper.
The secret here is to pour in a slow steady stream and to have hot butter.
You may vary this recipe by adding tarragon and tarragon vinegar and omitting the lemon juice (which makes it béarnaise), or adding orange juice instead of lemon (making maltaise) which is a traditional sauce for salmon.
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Have a butcher skin and clean the tenderloin for you, removing the large membrane that runs down the side of it. Or, if you want to clean the tenderloin yourself, you will need a sharp thin knife. Take the knife and run the blade under the silver and the fat on the tenderloin removing it as you go along. Try to get the blade as close to the silver as possible so you don’t remove the tender meat.
Once the tenderloin is cleaned of fat and silver, sprinkle with salt, pepper, and garlic powder (not garlic salt) or whatever marinade you prefer. Place the tenderloin on a cookie sheet with low sides. This is very important as placing the tenderloin in a pan with high sides will not allow the tenderloin to cook properly.
Preheat the oven to 450 degrees. Place the tenderloin on the center shelf of the oven and bake at 450 for 7 minutes. When the timer goes off, turn the heat down to 350 degrees (don’t remove the tenderloin from the oven) and cook for another 35 minutes for medium rare (for a 3 -5 pound cleaned tenderloin). If the tenderloin is particularly large (over 5 lbs), it may take an additional 10 minutes.
When the tenderloin is done, remove from the oven and let sit for 10 minutes uncovered. Covering the tenderloin at this point will only cook the meat further which you will not want to do.
Serve the beef tenderloin in thin slices with horseradish sauce (buy horseradish in a jar and mix with sour cream), hollandaise, or a mustard and mayonnaise mixture.
Questions or comments about these recipes? Please e-mail [email protected].
1 pound box elbow macaroni, mini-penne or macaroni of choice
1 bunch asparagus, tough ends snapped off and cut in 1 inch pieces
1 bunch green onions, chopped
5 cloves garlic, chopped
½ cup pine nuts, toasted (optional)
½ c parsley, chopped
1 package cherry tomatoes, halved
2 cups milk
4 T. butter
4 T. flour
2 T. olive oil
2 c. grated cheddar cheese
8 oz. bleu cheese
1/2 cup parmesan cheese
Preheat oven to 350 degrees, F
Heat oil in skillet, add garlic. When garlic begins to sizzle, add vegetables and pine nuts. Sauté until done. Set aside.
Melt butter in a small sauce pan. Whisk in flour. In a separate pan, heat milk until boiling- watch carefully. When milk rises in pan, pour into flour mixture. Take off heat and stir until thick. Add salt and pepper to taste. Add cheeses to sauce and stir until melted.
Drain vegetables and add to sauce.
Now cook the pasta according to package directions.
Add cooked pasta to sauce. Stir together and put into 9 X 13 casserole dish.
Bake at 350 for 40 minutes or until brown on top
Variations
Add chopped ham. May top with extra parmesan or crushed corn flakes mixed parmesan mixed in or sautéed slivered almonds.
Questions or comments about these recipes? Please e-mail [email protected].
1 pint cherry tomatoes, halved
1 T. olive oil
1 T. balsamic vinegar
Salt and pepper
3 T. butter
4 halibut filets (about 4 ounces each)
2 T. lime juice
3 zucchini, diced
3 summer squash, diced
Splash of Asian fish sauce
Preheat the oven to 350 degrees. Toss the tomatoes with the oil and vinegar. Put aside.
In a large skillet, melt 1 tablespoon of butter. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned on one side, about 3 minutes. Set aside.
Add the remaining 2 tablespoons of butter to pan and cook over moderate heat until it just starts to brown, about 2 minutes. Stir in the lime juice and season with salt and pepper, and a splash of the Asian fish sauce. Lay four pieces of parchment paper on a baking sheet – about 15 inches of paper for each one. Arrange the halibut seared side up on the sheet. Arrange the tomatoes, squashes, and tomatoes mixture around each one. Spoon on the butter sauce. Fold the parchment over the fish and vegetables and fold over the edge to seal. Bake for 20 minutes. Snip the parchment with scissors being careful not to be burned by the steam and serve.
Variations
Add basil, olives, capers, chopped fennel, jalepeno, chopped onions, shallots, coriander, to the mixture.
Asian fish sauce – I have found that a few shakes of this in almost anything tastes really good. Even try some in your guacamole – it really enhances the flavor.
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2 cups thinly sliced assorted summer squash
1 diced shallot
¼ cup fresh basil leaves, chopped
2 dozen cherry tomatoes, sliced (long ways)
¼ cup white wine
¼ cup olive oil
1 1b. halibut fillet, skin removed, cut into four
Salt and pepper
Garlic powder
Dash of Asian Fish Sauce for each fish
Parchment Paper
Place four 14” x 12” sheets of parchment paper on your counter. Place an equal portion of the sliced squash on each piece of parchment. Follow with the diced shallot, basil leaves, cherry tomatoes. Place one piece of halibut on top of each mound of vegetables. Sprinkle salt, pepper, garlic powder on each piece of fish. Drizzle the white wine and olive oil on each piece of fish. Put a dash of Asian fish sauce on each.
Fold the parchment over the fish and crimp the edges tight to form a packet. Place on a rimmed baking sheet in a preheated 400 degree oven. Bake for 15 minutes or until a toothpick poked through the parchment and into the fish slides through easily. Cut open the packets to serve.
Variations
I made this dish and added slices of fresno chilies - the extra red color made it look very pretty and added more spice. I also added sliced shitake mushrooms. I took some swiss chard leaves out of my garden and sliced them into strips and placed on top of the halibut to make a criss cross design. Lemon zest or orange zest might also make a nice addition. Cilantro and lime juice instead of basil would give an entirely different but delightful flavor.
I served this fish dish with my watermelon and arugula salad.
Questions or comments about these recipes? Please e-mail [email protected].
11 ounces fresh goat cheese
1 T. chopped flat-leaf parsley
½ cup Parmigiano-Reggiano cheese
¼ cup toasted Pine Nuts
Salt and pepper
One 12 ounce package wonton wrappers
8 T. olive oil
½ t. grated orange zest
Chopped fennel fronds
1 or 2 cloves of minced garlic
In a bowl, combine the goat cheese with the parsley, salt and pepper, and half of the Parmigiano cheese. Mix in the pine nuts. Line a baking sheet with wax paper and dust with flour to prevent ravioli from sticking. Place six of the wonton wraps on the waxed paper and brush with water. Place a teaspoon or so of the cheese mixture on each wonton and fold over forming a triangle. Press the edges down being sure to release any trapped air and seal. Repeat until all the wontons are finished. You may prefer to put a dollop of the cheese in the middle of the wonton and place another moistened wonton on top and then sealing – you can probably get more of the cheese mixture into each ravioli this way and you will have square ravioli instead of triangles.
Cook the ravioli in boiling water for about 3 minutes. Drain the ravioli reserving about ½ cup of the pasta water. In a large skillet, heat the olive oil and sauté the garlic being sure not to brown it. Add the orange zest and the chopped fennel fronds. Add the ravioli being sure not to crowd the pan. Add the reserved pasta water. Toss. Transfer to a plate, spoon some of the olive oil sauce over the ravioli and serve.
Variations
You can add some chopped shallots, swiss chard, onions, to the cheese mixture. Saute first in a bit of olive oil. You can add spices such as basil, sage, rosemary, and thyme to the cheese mixture as well. You may also prefer to add some chopped prosciutto to the cheese mixture. You can also sauté the ravioli in butter and not olive oil for a richer sauce, adding chopped walnuts, tomatoes, or olives and omitting the orange zest.
This recipe is simply a guideline as almost all recipes are (except for baking – those need to be followed fairly closely). Experiment!
Questions or comments about these recipes? Please e-mail [email protected].
I love chimichurri sauce as it adds significant flavor to many foods. I always serve it with my Argentine hamburgers but it is also good on fish. Chimichurri sauce is loaded with vitamins as both mint and parsley leaves are vitamin rich. Garlic and jalepeno, as well as olive oil, have many health benefits as well.
1 cup packed flat-leaf parsley or one bunch
1 cup packed fresh mint leaves
½ cup olive oil
¼ cup lime juice
2 T. chopped garlic
1 t. coarsely chopped jalepeno
1 t. ground cumin
1 t. kosher salt
Put the above ingredients into the basin of a food processor. Process until pureed into a thick sauce, scraping the bowl occasionally. Add more salt to taste.
Questions or comments about these recipes? Please e-mail [email protected].
2 lb. flatiron steak
Kosher salt
Zest and juice of 1 orange
¼ cup sliced shallots
2 tbsp. chopped fresh oregano
2 tbsp. minced garlic
2 tbsp. smoked paprika
2 tbsp. vegetable oil
1 tbsp. crushed red pepper flakes
4 large tomatoes, sliced ¼" thick
1 shallot, thinly sliced
¼ c. loosely packed flat leaf parsley
1 Tbsp olive oil for drizzling
Sea salt and black pepper
1 bunch watercress, tough stems removed
1 tbsp. fresh lemon juice
Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate one hour at room temperature. Grill steak, turning once, about 5 minutes each side for medium rare. Let rest for 5 to 10 minutes before carving.
Arrange tomatoes on a serving platter. Scatter shallots and parsley over, drizzle with oil and season with salt and pepper. Toss watercress with 1 tbsp each of oil and lemon juice. Season to taste with salt and pepper. Mound watercress on platter and slice the beef against the grain; transfer to platter with tomatoes and watercress.
Questions or comments about these recipes? Please e-mail [email protected].
Ingredients
1 Tablespoon olive oil
2 ounces Spanish chorizo sausage
1 cup chopped onion
3 garlic cloves, chopped
½ cup dry sherry
½ cup chicken stock
¼ cup chopped parsley
1 small can diced tomatoes, drained
1 15 ounce can chickpeas, rinsed and drained
4 halibut fillets
4 slices ciabatta bread
In a large pot, heat the olive oil and sauté the chopped garlic with the onion and the chorizo. Add sherry and cook, scraping the bottom of the pan to loosen the small browned bits. Stir in broth, then the parsley, tomatoes and chickpeas. Place the halibut fillets in the pot, cover and simmer about 5 minutes or until desired doneness of fish. Brush the ciabatta bread with olive oil and rub the surface with a clove of garlic, broil 1 minute until toasted. Place the bread on a plate and put fish and sauce over and serve.
I thought this dish was easy and fast. Next time I make it I plan to add some saffron. It also would be good I think substituting chicken stock for clam juice or fish broth. I also like to add some different varieties of Thai chili paste to dishes - I will do this as well next.
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1 T. olive oil
½ cup finely chopped yellow onion
2 T. finely chopped garlic
1 medium jalepeno, chopped
Kosher salt
Pepper
1 ½ pounds ground round (85% lean)
1 ½ t. ground cumin
1 ½ t. dried oregano
¼ cup chopped fresh cilantro
Heat 1 Tablespoon of the olive oil in a medium skillet over medium heat. Add the onion, garlic, jalepeno, and ¼ teaspoon salt. Cook, stirring occasionally, until softened. Let cool and then add to the ground beef along with the cumin, oregano, cilantro, and 1 teaspoon salt and some pepper. Mix with your hands until combined. Shape the meat into four burgers being careful to not work the meat too much. (This will toughen the hamburger). Make an indentation in the middle of the burger with your fingers. Sprinkle both sides with salt.
Using a large skillet or griddle or cast iron pan, heat until very hot over high heat. Add the remaining oil and spread it evenly over the surface. Lower the heat to medium high, arrange the burgers in the skillet leaving as much space between each as possible. Cook uncovered for 5 minutes. Flip burgers over and cook until done to your liking – about 5 more minutes for medium.
I sometimes like to add pine nuts to the meat mixture and add cheddar cheese or other cheese (Greek haloumi cheese is nice if you are grilling the burgers as haloumi cheese browns but doesn’t melt).
Hamburgers can really be a part of a nutritious diet – the biggest problem with hamburgers is what most people serve with them. I like to do grilled asparagus, fresh fruit salad, the watermelon and arugula salad, grilled poblano peppers, a corn salad.
I always serve these burgers with chimichurri sauce which is very nutritious.
Questions or comments about these recipes? Please e-mail [email protected].