Venetian Peperonata Monday, Jul 7 2008 

Appetizer and Italian and Mediterranean and Vegetables , olga 10:14 pm

ABOUT:

From Bon Appetit

INGREDIENTS:

1 eggplant, chopped
1/4 c. olive oil
1 garlic cloves, minced
1 onion, chopped
1 green pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2/3 c. white wine
1 can diced tomatoes, drained

crusty French or Italian bread
feta or gorgonzola cheese, crumbled

DIRECTIONS:

Slice eggplant into 3/4 inch thick rounds. Sprinkle with salt and let stand for 45 minutes. Meanwhile, seed and chop all peppers and onion. When time is up, cut eggplant into bite-sized cubes.

Heat oil with garlic in large skillet over medium heat until garlic begins to brown. Add onion, sauté until golden. Add eggplant, peppers and wine. Cover and simmer until peppers are tender, stirring occasionally, about 30 minutes.

Add tomatoes. increase heat to medium-high heat and sauté uncovered until almost all liquid evaporates. Season with salt and pepper. Cool slightly. Serve with toasted crusty bread and sprinkle with cheese before serving.

 

Mixed Berries with Mascarpone Limoncello Cream Monday, Jul 7 2008 

Desert and Fruit and Italian and Mediterranean , olga 9:54 pm

ABOUT:

From Bon Appetit

INGREDIENTS:

3/4 cup chilled whipping cream
1/2 8-ounce container mascarpone cheese
3 tablespoons plus 1/2 cup sugar
3 tablespoons limoncello (lemon liqueur)

8 cups assorted fresh berries (such as raspberries, blueberries, blackberries, and hulled sliced strawberries; about 2 pounds)
3/4 cup raspberry preserves
1 tablespoon grated lemon peel

DIRECTIONS:

Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form.

Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 coupes. Top with mascarpone cream.

 

Oven Roasted Plum Tomatoes Monday, Jul 7 2008 

Mediterranean and Vegetables , , olga 9:44 pm

ABOUT:

From Bon Appetit

INGREDIENTS:

Nonstick vegetable oil spray
12 large plum tomatoes (about 2 1/2 pounds), halved lengthwise
1/4 cup extra-virgin olive oil
Assorted fillings (such as whole-milk ricotta cheese, pesto, chopped olives, small fresh mozzarella balls, soft fresh goat cheese, and anchovies)

DIRECTIONS:

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.

 

Roasted Pears with Brown Sugar and Vanilla Ice Cream Sunday, Jul 6 2008 

Desert and Fruit and Italian and Mediterranean , , , olga 1:09 pm

INGREDIENTS:

1/3 cup apple juice
1/3 cup firmly packed dark brown sugar
3 tablespoons unsalted butter
3 firm Bosc pears, peeled, halved, cored (about 1 pound)
Vanilla ice cream, for serving

DIRECTIONS:

Preheat the oven to 400 degrees F.

Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.

Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.

The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

 

Orange Segments with Berries and Balsamic Cream Sunday, Jul 6 2008 

Desert and Fruit and Italian and Mediterranean , , , , olga 1:06 pm

INGREDIENTS:

4 navel oranges
3/4 cup inexpensive balsamic vinegar
1/3 cup creme fraiche
1 teaspoon sugar
12 ounces fresh strawberries, quartered

DIRECTIONS:

Cut the peel and white pith from the oranges. Cut between the membranes to release the segments.

Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 minutes.

Arrange the orange segments and strawberries decoratively on plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned atop the fruit.

This is great served with frozen yogurt or ice cream.

 

Greek Salad Sunday, Jul 6 2008 

Appetizer and Greek and Mediterranean and Salad and Vegetables , , , olga 11:39 am

ABOUT:

INGREDIENTS:

For Salad:
Tomatoes
Green Onions/Purple Sweet Onions
Green, Red, Yellow Peppers
English Cucumber
Kalamata Olives, pitted
Greek Feta
Salt and Pepper
Oregano

For Dressing:
1/3 cup Red Wine Vinegar
1 small shallot, minced
2 teaspoons dry mustard
1 tablespoon dried oregano
1 tablespoon lemon juice
1/2 teaspoon sugar
1/2 cup extra virgin olive oil
salt and pepper

DIRECTIONS:

Combine all the vegetables together in a bowl.

Whisk together all the dressing ingredients except the oil. Whisk in the oil until dressing is emulsified.

Add dressing to the salad to coat vegetables.

Let mixture marinate in the refrigerator until ready to serve.

Add Olives and Feta Cheese at the end (if you do it in the beginning it will turn salad saggy and dark).

 

Couscous with Herbs and Lemon Sunday, Jul 6 2008 

Grain and Mediterranean , , olga 11:25 am

ABOUT:

From Gourmet Magazine

INGREDIENTS:

1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10-oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste

DIRECTIONS:

Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.

Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.