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.

 

Cauliflower and Broccoli Flan with Spinach Bechamel Thursday, Apr 17 2008 

Desert and Italian , , , , olga 8:53 pm

ABOUT:

From Bon Appetite Magazine. In typical trattoria fashion, this dish serves as the meal’s antipasto, which is followed by the pasta course. What to drink: A light, dry red from Carmignano, a Tuscan wine district known for its blends of Sangiovese with Cabernet Sauvignon and Cabernet Franc. Try: Capezzana Barco Reale di Carmignano.

SERVINGS:

Makes 6 servings.

INGREDIENTS:

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 6-ounce bags baby spinach leaves
6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

DIRECTIONS:

Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

 

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.)

 

Blanched Vegetables Thursday, Apr 17 2008 

Culinary Basics , olga 6:05 pm

INGREDIENTS:

Cauliflower
Carrots
Broccoli

DIRECTIONS:

Pot for blanching vegetables
Bowls of h2O + ice = ice bath

Blanching light colors first

1. cauliflower
2. carrots
3. broccoli

put them in boiling water until crunchy and soft
put them in ice bath to set color and stop cooking process

 

Winter Minestrone Wednesday, Apr 16 2008 

Italian and Soup , , olga 10:22 pm

INGREDIENTS:
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

DIRECTIONS:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve.

 

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