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.

 

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.

 

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).

 

Creamed Spinach - Florentine Sunday, Jul 6 2008 

Italian and Vegetables , , , olga 11:28 am

ABOUT:

Italian spinach side dish

INGREDIENTS:

2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream

DIRECTIONS:

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

 

Ratatouille Thursday, Jun 12 2008 

French and Vegetables , olga 8:23 pm

INGREDIENTS:

2 1/2 lb tomatoes (4 large)

8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant, cut into 1-inch cubes
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
1/2 teaspoon black pepper

Garnish: Parmigiano-Reggiano shavings and fresh basil

DIRECTIONS:

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.

While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

 

Sweet Potato Chips Thursday, Jun 12 2008 

Appetizer and Vegetables , , olga 8:05 pm

ABOUT:

Takes about 20 min

SERVINGS:

Makes 4 servings

INGREDIENTS:

2 lage sweet potatoes (about 1.5 lbs) or yams
Vegetable oil or Organice Canola Oil
1 tsp kosher salt

Optional:
1 tsp lime zest (mixed with salt)

DIRECTIONS:

Peel sweet potatoes and use mandolin to slice them into very thin rounds

In deep heavy skillet, heat about 1 inch of oil over high heat until 325 - 275 F

Fry potato chips in batches, stirring occasionallu, until lightly browned and the bubbling stops, about 1 min.

Transfer fried chips with a slotted spoon to paper towels to drain. Season with salt

 

Cauliflower Gratin Friday, Apr 18 2008 

Vegetables , , olga 7:10 pm

INGREDIENTS:

2 1/2 cups milk
1/4 small onion, studded with 1 clove
1 small bay leaf
1 small sprig fresh thyme
5 tablespoons unsalted butter, divided
3 1/2 tablespoons all-purpose flour
1 head cauliflower, trimmed and cut into 1 1/2-inch florets (about 7 1/2 cups)
1 teaspoon kosher salt, plus more as needed
1 generous cup finely grated Gruyere cheese (about 3 ounces)
1 teaspoon Cognac or brandy
Pinch of cayenne
4 gratings of fresh nutmeg
1 cup fresh bread crumbs
1 tablespoon minced fresh flat-leaf parsley

DIRECTIONS:

Preheat oven to 400 F. Butter a 1 1/2 quart gratin dish and set it aside.

Make the sauce. In medium sauce pan, heat the milk with the onion, bay leaf, and thyme to just below the boiling point. Set aside. In another medium pan, melt 2 tablespoons of the butter over medium heat, and then sift in the flour. Cook the mixture, stirring constantly with a wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes. Remove from the heat and cool slightly.

Gradually whisk the milk mixture into the flour mixture. Bring to a boil over medium high heat, whisking to prevent lumps. Reduce heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.

While the sauce simmers, bring a medium pot of water to a boil, season with salt, and add the cauliflower. Cook until tender, about 4 to 5 minutes. Drain and pat dry. Arrange the cauliflower, florets-side up, in the buttered gratin dish.

Strain the sauce and season it with a teaspoon salt, pepper, nutmeg, and cayenne to taste. Whisk in the cheese, 1 tablespoon of the butter, and the Cognac until smooth, taking care not to over mix. Pour the cheese sauce over the cauliflower.

Melt the remaining 2 tablespoons butter in a small saucepan. In a medium bowl, mix the bread crumbs with the butter to coat evenly. Sprinkle the top of the cauliflower with the buttered breadcrumbs. Bake until the top of the cauliflower gratin is golden brown and bubbly, about 20 to 25 minutes. Let rest for 5 minutes before serving. Serve hot.

 

Deep Fried Artichoke Friday, Apr 18 2008 

Italian and Vegetables , , olga 7:04 pm

ABOUT:

Fried artichokes have long been associated with the Jewish Ghetto in Rome. Briefly blanching the artichokes makes it easier to bend the leaves outward into the shape of a flower. From Bon Appetite Magazine.

SERVINGS:

Makes 4 servings.

INGREDIENTS:

3 lemons, divided
12 baby artichokes
Olive oil (for frying)

DIRECTIONS:

Cut 1 lemon in half. Squeeze juice into large bowl; add lemon halves. Fill bowl 2/3 full with water. Working with 1 artichoke at a time, break off dark outer leaves until only pale green leaves remain. Trim end off stem and cut 1/2 inch off top of artichoke; add to lemon water. Repeat with remaining artichokes.

Fill another large bowl with ice water. Blanch artichokes in large saucepan of boiling salted water 10 seconds; transfer to ice water to cool completely. Remove artichokes from water and shake off excess moisture. Gently pry open leaves and press as flat as possible. Invert artichokes onto paper-towel-lined work surface and press to hold leaves open. Drain 30 minutes. (Can be prepared 4 hours ahead. Cover with plastic and let stand at room temperature.)

Line large baking sheet with paper towels. Add enough olive oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of saucepan with tip submerged in oil. Heat oil over medium-high heat until thermometer registers 350°F. Working with 1 artichoke at a time, firmly grasp stem end of artichoke with long tongs. Submerge artichoke in oil to bottom of saucepan, pressing to keep leaves spread open, and fry until leaves hold shape, about 15 seconds. Release artichoke (it will turn stem side down). Repeat with 3 more artichokes and continue frying until artichoke hearts are just tender when pierced with knife, about 4 minutes longer. Using tongs, remove artichokes from oil; transfer, stem side up, to paper towels, pressing slightly to hold leaves open. Turn artichokes over to drain on paper towels. Repeat with remaining artichokes. Sprinkle with salt.

Slice remaining lemons into wedges. Serve artichokes with lemon wedges.

 

Braised Baby Onions with Orange Juice and Balsamic Vinegar Thursday, Apr 17 2008 

Italian and Vegetables , , , olga 6:07 pm

ABOUT:

The sweet sharpness of both the orange juice and the balsamic vinegar combines with the natural sugars in the onions to create a delicious snack that’s perfect to serve with cocktails, as an addition to an antipasto assortment, or as an accompaniment to roasted meats. From Bon Appetite Magazine

INGREDIENTS:

2 pounds fresh small cipolline onions or pearl onions
1/4 cup extra-virgin olive oil
3/4 cup fresh orange juice
3/4 cup balsamic vinegar

DIRECTIONS:

Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.

Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)