Recipes
Apple Squash Soup
Garlic, Squash, Potato
In a large soup pot, heat the olive oil and add the minced garlic and chopped onion. Saute until golden, then add broth., apple juice, squash, potato and apple. Bring to boil then reduce heat and simmer, covered until vegetables are tender, about 30 minutes. Add nutmeg, ginger and salt to taste. Puree in batches in a blender, return to pot and gently reheat. You may add light cream or more broth at this stage, thinning the soup to desierd consistency. Serve warm, with toppings like: chopped walnuts, minced fresh parsley, dollop of sour/whipped cream, grated nutmeg. Serves 6.
Baked Stuffed Tomatoes with Goat Cheese Fondue
Tomato, Garlic
Preheat oven to 500. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes and carve them out, stopping about 3/4 inch from botto and sides. Season inside of each tomato with salt and pepper. In a small bowl, stir together mascarpone & goat cheese. to prepare topping, melt butter with oil in a medium skillet over medium high heat. Add garlic and anchovies and cook, stirring about 30 seconds. Stir in bread crumbs and saute 2 minutes more. Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet and bake until they are slightly blistered and the tops are golden, about 10 minutes. Serves 2-3.
Beet & Tomato Salad
Beets,Tomato
Preheat oven to 375 degrees. Place beets, cut sides up, on parchment lined foil on a rimmed baking sheet. Drizzle with oil and sprinkle 1/4 tsp salt. Fold foil over beets to enclose and crimp edges to seal. Bake until tender, about 35 minutes. Let cool. Peel and cut into wedges. Arrange beets and tomatos on a serving platter. Drizzle with oil and lemon juice and season with 1/4 tsp salt and pepper. Scatter mint over top and serve.
Beet Curry Soup
Beets, Onion
Heat oven to 350. In a bowl, drizzle oil over beets. Place beets on aluminum foil and bake about an hour or until beets can be pierced with a fork. When cool, peel beets and chop into large chunks. In a soup pot, melt butter. Add onion and saute until it is almost caramelized, about 15 minutes. Add chopped apples, beets, broth ginger, 1 TBL curry paste and salt. Mix well, bring to a boil and simmer, uncovered, about 10 minutes or until apples are soft. Pour soup mixture into a food processor and puree, in batches if necessary. Taste, adding more curry past or salt if desired. If soup is too thick, add a bit of water or broth. Serve warm with a dollop of yogurt and a slice of apple. Serves 6 -8.
Braised Fennel
Fennel
Place the fennel in a large saucepan. Thinly slice the zest into matchstick size strips and scatter them over the fennel. Add the lemon juice, 1 tsp salt, the peppercorns, coriander wine and broth. Bring to a boil. Reduce heat, cover and simmer until the fennel is tender, 15-20 minutes. Remove from heat. Using a slotted spoon, transfer the fennel and lemon zest, sprinkle with the remaining salt and the reserved fennel leaves. Serve warm or room temperature.
Broccoli Rabe (Friarielli)
Chili Pepper, Garlic
Put oil in a skill over medium heat , add garlic & chilies. When they sizzle and garlic begins to color, add broccoli rabe all at once. Cook, stirring occasionally until broccoli rabe is very tender, 10 -15 minutes.
Butternut Squash Soup
Leeks, Butternut Squash, Carrots
Mist a large stockpot with nonstich cooking spray. Add the oil and warm over medium high heat. Add the leeks and saute until translucent and soft, 6-7 minutes. Stir in the cinnamon and nutmeg, cook an additional minute to release the flavor. Add the squash, carrots and broth and bring to a boil. Reduce to a simmer and cook, 20-25 minutes longer, until the vegetables are tender. Transfer the soup to food processor/blender and puree until smooth. (You may need to do this in batches) Season with salt & pepper and serve immediately. Serves 4.
Cherry Tomato Herb Sauce
Garlic, Parsley, Cherry Tomato
Whisk together salt, pepper, mustard, vinegar and garlic in a medium bowl. Slowly whisk in olive oil. Stir in parsley and tomatoes. Cover and refrigerate until ready to use or up to 2 days.
Chilled Spiced Yellow Squash Soup
Yellow Squash
Combine the squash, olive oil, red pepper, cumin, coriander, tumeric and 1.5 cups water in a pot with a pinch of salt. Bring to a boil, then simmer covered until the squash is very tender. Once the squash has cooled, puree it in a blender for 30 seconds. Pass through a fine mesh sieve. When completely cool, season to taste with lime juice , salt and pepper. Ladle into bowls and garnish with mint and few drops olive oil. Serves 6.
Dilled Cucumbers
Cucumbers, Dill
Pare cucumbers, score with fork and slice thin. Sprinkle with dill. Layer cucumbers w/ fresh dill sprigs. Combine remaining ingredients in small saucepan. Heat to just boiling, stir to dissolve sugar. Pour over cucumbers. Chill for several hours.
Eggplant, La Tavernetta Style
Eggplant, Garlic, Tomato, Basil
Cut Eggplant into pieces about an inch or two long; each piece should have a bit of skin and a bit of flesh. Put 1/2 cup oil in skillet over medium heat; a minute later add eggplant. Cook stirring occasionally season w/ salt & pepper about 20 minutes. Meanwhile put remaining oil in a small sauce pan over medium-low heat. Add garlic and cook until it colors slightly. Add tomatoes and 2/3 of basil, raise heat to medium and cook until mixture is saucy about 15 minutes. When both sauce and eggplan are done, combine them. Serve hot, warm or room temp, or over pasta, garnish with remaining basil.
Gazpacho with Watermelon and Avocado
In a blender, combine tomatoes, 1/2 cup watermelon, bread, cucumber, onion, garlic, salat, pepper and ice cube. Puree until smooth. Slowly drizzle in the olive oil. Chill in refrigerator until very cold, at least 30 minutes. Serve, garnished with remaining chopped watermelon & avocado. Serves 2
Green Tomato & Lemon Marmalade
Bring lemon slices to a boil in a pot of water. Drain. Combine all ingredients in a saucepan along with 1/4 cup water and bring to a simmer, stirring to dissolve the sugar. Cook at a bare simmer until tomatoess and lemon slices are translucent and syrup thickens, 20-30 minutes. cool completely. Store in refrigerator.
Grilled Garden Salad
Preheat grill to medium. Brush vegetables with oil and season with salt and pepper. Grill vegetables, turning occasionally until tender and slightly charred, 2-8 minutes. Transfer grilled vegetables to a platter; add lemon juice, thyme salt & pepper. Serve warm or at room temperature.
Instant Tomato Ricotta Soup with Capers
In a medium bowl combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in) Garnish with capers and serve Serves 4.
Irish Potato Bread
Bring 1 inch water to boil over high heat in vegetable steamer. Peel 1 potato and cut into eighths; steam pieces until tender, about 15 minutes. Rice or mash pieces in large bowl set aside to cool 15 minutes. Postion rack in center of over, preheat oven to 375. Lightly oil large baking sheet. Peel other potato and grate it through large holes of box grater. Squeeze out any excess moisture. Add to mashed potatoes. Stir in egg, egg white, oil, milk, chives and caraway seeds until smooth. Add 3 1/4 cups flour, baking powder and salt; stir with wood spoon until mixture forms soft but sticky dough. Lightly flour clean work surface as well as hands. Turn dough out onto floured surface and knead 1 minute, adding flour in 1 TBL increments to keep from getting too sticky. Shape into 8 inch circle, flatten slightly and place on prepared baking sheet. Use sharp knife to slash X in top of dough, cutting into dough about 1/2 inch. Bake until golden brown, about 55 minutes. Cool 1 hour on wire rack before slicing and serving. Makes 1 large loaf.
Leek Tartare
Fill the bottom of a medium sized steamer or double boiler with enough water to steam. Heat over medium heat so that the water comes to a simmer by the time you've prepared the leeks. Cut off the dark green tops of the leeks and discard. Cut off and discard the root ends. Cut each leek in half lengthwise. Place each half cut side down and slice cross wise into 1 inch pieces. You should have about 1.5 cups of leeks. Fill a large bowl with warm water and add the leeks to the water. Clean the leeks well. Line a baking sheet with plastic wrap. Set the steamer basket in the pot over the simmering water. Place the leeks in the basket, cover and steam for about 8 minutes. Spread the leeks evenly on the lined baking sheet and put in fridge. Cool for 15 minutes. When they're cool, chop the leeks until they are a thick mushy consistency. Place them on a double layer of cheese cloth or clean kitchen towel and wring out excess water. Combine the leeks, shallot and olive oil in medium bowl. Stir in the vinegar, mustard, mayonaise, sugar, ginger, chives, Tabasco, sale and papper. Mix well. Taste and adjust seasoning in necessary. Place a 3 inch ring mold or round cookie cutter on a plate, fill with about 1/3 cup of the tartare and smooth the top. Remove the cutter and repeat with remaining plates. Serves 3.
Lemon Fingerling Potatoes
Cover potatoes with water in a pan. Add 1 tbl salt and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain potatoes and half lengthwise. Heat oil in large skillet over medium heat. Add shallot and garlic cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes. Stir in stock, wine and 1/2 tsp salt. Cook until liquid is reduced by a third, about 2 minutes. Remove from heat. Add thyme and butter and stir until butter has melted. Stir in lemon juice, salt and pepper.
Long Island Heirloom Squash
Heat oven to 450. Cut squash in half, scoop out seeds and membranes and disgard. Place squash on a rimmed pan, cut side down. Add just enough water to cover bottom of pan. Bake for 45 minutes to 1 hour or until squash is very soft. Sccop out squash from skin and mash. Melt butter in a pan large enough to hold squash. Stir in maple syrup, vanilla, cinnamon, nutmeg, cayenne, paprika, salt & pepper. Add squash, mash again and toss to coat. Adjust seasonings and serve warm. Serves 4 -6
Multicolored Tomato Tartlets
Preheat the oven to 425. Line a baking sheet with parchment or waxed paper. Slice stem and bottom ends off tomatoes. Slice remaining tomato crosswise into 1/2 inch thick rounds. You will need 6 or more nice rounds. Dust a flat surface with flour and unfold pastry. cut pastry into circles about 1 inch wider than tomatos. You will need at least 6. Transfer pastry to baking sheet. Spread some mascarpone (if using) over each pastry circle. Sprinkle each with basil; top with tomato slice. Pinch edges of pastry up around edges of tomato. Season tomato rounds with salt and pepper. Scatt Parmesan over rounds. Bake until pastry is puffed and golden, 10 -12 minutes. Serve warm.
Pan Con Tomate
Rub bread with garlic cloves. Drizzle slices with oil and sprinkle with salt. Rub tomato slice side down on toasted bread, generously squeezing out insides as you go. Sprinkle with additional salt and top with additional slices of tomatoes if desired Serves 4
Pasta with Potatoes
Put oil in a large saucepan or casserole over medium heat;add onion and cook, stirring, until translucent, about 12 minutes. Add chilies and pancetta and continue to cook, stirring occasionally, until pancetta renders most of its fat, about 5 minutes. Add garlic and cook, stirring for 30 seconds. Stir in tomatos and cook until they begin to break down, then add potatoes. Continue to cook, adding water if necessary to keep mixture loose. When potatoes are just about done, about 20 minutes, stir in pasta. Cook, again adding water if necessary, until pasta is tender. Dish should still be a little watery wehn done, and is best served after sitting for a little while.
Pattypan Squash Braised with Onion, Tomato and Chorizo
In a large saucepan, heat 1 TBL olive oil over medium heat. Add the onions and garlic, cook until tender. Add the tomatoes, chorizo, squash , the remaing 1/4 cup olive oil and pinch of salt. Cover the pan and reduce the heat to low and cook until the squash are tender, 45-60 minutes. Stir in the cilantro, season with salt and pepper. Serve now or cool and reheat later. Serves 8 as a side dish.
Pumpkin Cupcakes
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour baking soda & baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin. Divde batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and centers come out clean, 20 to 25 minutes. Transfer to wire rack and cool completely. Makes 18.
Pumpkin Leek Soup
Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, 25 minutes. Stir in 1 3/4 tsps salt and 1/4 tsp pepper. Working in batches, ladle the soup into blender and puree until smooth. Divide among individual bowls and top with the rosemary. Serves 8.
Red and Yellow Cherry Tomato Confit
Preheat oven to 325. Spread tomatoes and garlic out on a baking sheet. Drizzle with oil and sprinkle with rosemary, crushed red pepper, large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 45 minutes. Transfer tomatoes pan to rack to cool. Discard garlic. Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta or on grilled meats, fish or fowl.
Red Cooking Pork & Potatoes
Stir broth, soy sauce, ginger, sherry, orange zest and honey in large pot until honey dissolves. Add pork, potatoes, scallions, chilies, garlic, star anise and cinnamon sticks. Stir well and bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer slowly until pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stirl all these ingredients in slow cooker, cover and cook on low about 8-9 hours) Meanwhile, heat oil in large skillet over medium heat. Add greens and vinegar. Cover, reduce heat and cook, stirring occasionally until wilted about 15 minutes. Cover and keep warm on stove. To serve, first discard star anise pods and cinnamon sticks. Divide greens among serving bowls, then ladle stew over the greens. Serves 6
Roast Butternut Squash Puree
Heat oven to 400. Trim the ends from the squash, then halve lengthwise, disgarding the seeds. Transfer the squash, cut side up to a rimmed baking sheet lined with parchment or foil. Season with the salt and pepper and top with shallots, honey thyme and butter. Cover the squash with foil. Roast until softened, 45-60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the soften squash and shallots from the peels into a food processor. Puree the squash mixture until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm.
Sauted Collard Greens
Bring a large sauce pan of salted water to a boil. Add the collard greens in batches and cook until tender, about 10 minutes. Using a slotted spoon, transfer the greens to a colander and rinse under cool water. Squeeze the leaves to remove any excess water. Heat oil in a large sauce pan over medium heat. Add garlic and cook for one minute. Add the greens, salt and pepper. Cook, stirring frequently, until wilted and tender, 3 -4 minutes.
Simple Salad Dressing
Puree shallot, vinegar and lemon juice in blender. With machine running, gradually add oil in a slow stead stream until emulsified. Season with salt & pepper.
Sliced Tomatoes w/ Lemon Thyme
Thinly slice tomatoes and arrange on platter. Season w/ salt & pepper, drizzle with oil, sprinkle w/ lemon-thyme leaves. Lay lemon-thyme springs over top, and let stand for at least 20 minutes before serving.
Stewy White Beans
Heat the oil in a large pot over medium low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently until the greens begin to wilt, 3-5 minutes. Add 1 TBL of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomoatoes & their juices. Bring to a boil. Reduce heat and simmer gently until the greens fare tender, about 15 minutes. ADd the beans and cook for 5 minutes. Remove & disgard the bay leaf. Season with salt, black pepper & add'l lemon juice.
Strawberry Sauce
Combine the strawberries, sugar & lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally until the strawberries are softened and release their juices, about 10 minutes. Let cool. Pour the strawberries into a blender and blend until smooth. Press the sauce through a fine-mesh strainer into a storage container. the suace will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.
Sweet Potato Pie
Heat oven to 350. In a large bowl with an electric mixer on medium, beat butter & sugar for 3 minutes. Add the egg, honey & orange juice and beat for 23 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon and nutmeg and combine. Pour the sweet potato mixture into the pie crust. Bake until the filling is set, 50-60 minutes. Let cool for at least 30 minutes. Serve at room temperature.
Tender Greens with Champagne Vinaigrette
In a bowl, whisk together the mustard, vinegar, honey & 1.5 TBL water. Whisking constantly, slowly add the oil. Add the shallots and set aside. In a large bowl, combine the lettuce, dill, parsley, and tarragon, chives, and chervil. Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.
Tomato - Fennel Soup
In a large saucepan, warm oil over medium high heat. Add onion, celery, garlic and fennel, and saute until tender, about 4 minutes. Add tomatoes and chicken broth and simmer 3-4 minutes. Remove from heat and add basil and parsley. Puree the soup with an immersion blender, if you have one, or let it cool slightly and puree in a blender or food processor in batches. Season with salt and pepper and serve hot. Serves 4.
Vegetable Shepard's Pie
Place the sweet potatoes and 1 TBL of salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Meanwhile, in a large saucepan, over medium-low heat, melt 2 TBL butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, celeriac, Brussel sprouts, parsley, pepper and the remaining salt and toss. Add the broth, increase the heat and simmer until vegetables are tender, 15-20 minutes. Add the spinach or Swiss chard and stir until wilted. remove from heat. Using a clotted spoon, transfer the vegetables to a casserole or 9 inch pie plate. Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread teh mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3-5 minutes. Sprinkle with nutmeg.
Warm Dandelion Salad with New Potato Croutons & Gorgonzola
Preheat oven to 375 degrees. Wash, dry and trim potatoes, leaving the skin on, and cut into 1/2 inch "croutons" Place the potatoes in a single layer in a roasting pan than can be transferred to stovetop and toss with 1 TBL olive oil and 1/4 tsp salt. Cut about 1/2 inch off the garlic and wrap in foil. Place potatoes in the oven along with the foil wrapped garlic. roast about 35-40 minutes, stirring the potatoes occasionally, until they are tender inside and crispy brown outside. The garlic cloves should be soft and fragrant. Transfer the potatoes to a dish and keep warm. Cool the garlic enough to handle and then squeeze the cloveds from their papery shells into a small bowl; mash with a fork. To make the hot dressing, put the roasting pan over a medium flame and deglaze with the vinegar. Add the remaining 3 TBL olive oil, the mashed garlic, the remaining 1/4 tsp sale and black pepepr. Whisk until well combined. Assemble the salad: Place the dandelion greens in large bowl and pour the hot dressing, tossing quickly to lightly coat and wilt the greens. Top the salad with the reserved potato croutons, crumbled Gorgonzola and red onion slices. Finish with an additional grind of pepper to taste. Serve immediately with crusty bread. Serves 4.
Winter Squash Pie
Put all ingredients in blender or food processor. The longer you blend the lighter the pie. Put into a 9" or 10" pie pan and bake for 1 hour @ 350 degrees. Let pie cool down and chill in refrig. May decorate w/ whipped topping & chopped pecans.
Zucchini & Fennel Salad with Pecorino & Mint
Use a vegetable peeler or madoline to thinly shave the zucchini lengthwise. In a large bow, toss together the zucchini, mint, pecorino, fennel, lemon juice and olive oil. Season with salt and pepper. Serves 4