Vegetables

Bhindi

May 9, 2011

Bhindi

INGREDIENTS

3 Tablespoons Butter

1 Medium Chopped Onion

1 Pound Fresh Sliced Okra

½ Teaspoon Ground Cumin

½ Teaspoon Ground Ginger

½ Teaspoon Ground Coriander

¼ Teaspoon Fresh Ground Pepper

¼ Teaspoon Salt

Melt the butter in a large skillet over medium heat. Add the onion and sauté until tender.  Stir in the okra and season with the cumin, ginger, coriander, salt and pepper.  Cook and stir for 3 minutes.  Reduce the heat to medium-low and cover the pan.  Cook for 20 minutes and stir occasionally.  Remove and serve.  Serves 4

Pasta Primavara

April 27, 2011

Pasta Primavara

INGREDIENTS

8 Ounces Uncooked Linguine

1 Thinly Sliced Medium Carrot

½ Cup Chopped Onion

½ Cup Julienned Sweet Red Pepper

½ Cup Julienned Yellow Bell Pepper

1 Thinly Sliced Medium Zucchini

1 Thinly Sliced Medium Yellow Squash

1 Cup Broccoli Florets

1 Pound (Cut Into 3” Pieces) Thin Fresh Asparagus

½ Cup Diced Mushrooms (Optional)

1/3 Cup Unbleached Flour

2 Cups Cold Water

½ Cup White Wine

¼ Teaspoon Salt

¼ Cup Minced Fresh Basil

6 Tablespoons Grated Parmesan Cheese

Cook linguine according to package directions.  Meanwhile, in a skillet coated with 2 tablespoons of olive oil, combine the carrots, onion, peppers, zucchini, summer squash and broccoli.  Cover and cook over medium-low heat for 10 minutes.  Add the asparagus and mushrooms and cook 5 more minutes.  In a saucepan, combine flour and water until smooth.  Bring to a boil and cook for 2 minutes – stir constantly.  Add the wine and salt.  Stir well and pour over the cooked vegetables.  Drain the linguine and add to the vegetable mixture.  Add basil and toss to coat.  Sprinkle with Parmesan cheese.  Serves 6

Brown Sugar Glazed Carrots

April 26, 2011

Brown Sugar Glazed Carrots

INGREDIENTS

1 Pound Peeled Baby Carrots

1 Tablespoon Butter

1 Tablespoon Packed Brown Sugar

Dash of Salt

Fresh Ground Black Pepper

In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 10 minutes.  Drain and remove carrots from the pan.  In the same saucepan combine butter, brown sugar and salt.  Cook and stir over medium heat until combined.  Add carrots and cook, while stirring, for 2 minutes or until glazed.  Season to taste with pepper.  Serves 4

If you don’t have baby carrots you may use medium sized carrots – halved lengthwise and cut into 2 inch pieces.

Parmesan Potato Wedges

April 25, 2011

Parmesan Potato Wedges

INGREDIENTS

6 Medium Baking Potatoes (About 2 Pounds)

1/3 Cup Melted Butter

1 Minced Garlic Clove

¼ Cup Grated Parmesan Cheese

Sea Salt

Fresh Ground Black Pepper

½ Teaspoon Crushed Italian Seasoning

Line a 15x10x1 inch baking pan with parchment paper (or foil) and set aside.  Cut each potato lengthwise into eight wedges.  In a large bowl stir together butter, garlic, Parmesan cheese and Italian seasoning, ¼ teaspoon sea salt and 1/8 teaspoon black pepper.  Add potato wedges and stir to thoroughly coat.  Place the wedges on a prepared baking pan and bake in a preheated 425° F oven (uncovered) for 30 minutes or until tender.  Remove from oven and serve hot.  Serves 6

Asparagus In Vinaigrette

March 26, 2011

Asparagus In Vinaigrette

I learned how to make this dish while living in France.  It is so easy and tasty!

INGREDIENTS

2 Pounds Trimmed Fresh Asparagus

1 Minced Garlic Clove

1/3 Cup Olive Oil

2 Tablespoons Fresh Lemon Juice

¾ Teaspoon Salt

¼ Fresh Ground Pepper

Place trimmed asparagus in a steamer basket.  Place in a saucepan over 1 inch of water and bring to a boil.  Cover and steam for 6 to 8 minutes or until crisp and tender.  Do not overcook!  Rinse with cold water and drain well.  Set aside. 

In a small bowl whisk together olive oil, lemon juice, garlic, salt and pepper.  Pour over asparagus and toss to coat.  Cover and refrigerate until chilled.  Makes a great side dish.  Serves 8

Asparagus & Prosciutto Rolls

March 14, 2011

Asparagus & Prosciutto Rolls

INGREDIENTS

18 Thick & Trimmed Asparagus Spears

2 Teaspoons Salt

6 Slices Imported Italian Prosciutto (such as Prosciutto di Parma)

4 Ounces Fontina Cheese – Cut Into Thin Slices

2 Tablespoons Unsalted Butter – Melted

Freshly Ground Pepper

Bring about 2 inches of water to a boil in a large shallow pan.  Add the asparagus and salt.  Cook until the asparagus are partially tender when pierced with a fork (about 4 minutes – depending on their thickness).  Do NOT overcook.  Drain the asparagus and rinse them under cool water.  Pat dry with paper towels. 

Preheat oven to 350° F.  Butter a large baking dish.  Make 6 bundles of 3 asparagus each.  Wrap a slice of prosciutto around the center of each bundle.  Place the bundles in the baking dish.  Lay the pieces of cheese on top of the prosciutto.  Brush the butter over the asparagus.  Sprinkle with pepper.   Bake 15 minutes or until the cheese is melted and the asparagus are tender.  Serve hot.  Serves 6

Creamy Potato Gratin

March 5, 2011

Creamy Potato Gratin

INGREDIENTS

3 Garlic Cloves Cut In Half

4 Tablespoons Butter

3 Pounds (Peeled & Scrubbed) Yukon Gold Potatoes

3 Cups Milk

1/8 Teaspoon Ground Nutmeg

1 Teaspoon Salt

½ Teaspoon Fresh Ground Pepper

Preheat the oven to 425° F.  Rub half of 1 garlic clove all over the inside of a 3 quart shallow glass or ceramic baking dish.  Throw away the garlic piece.  Rub ½ tablespoon of the butter all over the dish and cut the remaining butter into small pieces and reserve. 

With a sharp knife, cut potatoes into 1/8 inch thick slices.  In a 12 inch skillet, combine potatoes, milk and remaining garlic.  Heat to boiling on medium heat and stir occasionally.  Reduce heat to medium-low and simmer for about 3 minutes.  Stir in nutmeg, salt and pepper.  Remove and throw away garlic cloves.  Carefully transfer potato mixture to prepared baking dish and spread evenly.  Top with the reserved butter pieces. 

Bake for 30 minutes or until golden brown.  Potatoes should be tender when pierced with the tip of a knife.  Cool on a wire rack for about 10 minutes before serving.  Serves 12

Broccoli Rabe With Garlic

March 3, 2011

Broccoli Rabe With Garlic

INGREDIENTS

4 Large Thinly Sliced Garlic Cloves

¼ Cup Olive Oil

2 Bunches (about two pounds) Broccoli Rabe – Trimmed & Cut Into 2 Inch Pieces

Salt & Pepper To Taste

In a large skillet, cook the garlic in olive oil over medium heat until the garlic is golden (about 2 minutes).  Add the broccoli rabe, ¼ cup water, salt and pepper to taste.  Cover the pan and cook until the broccoli rabe is tender (about 5 minutes).  If the pan becomes too dry add a little more water.  Remove from skillet and plate.  Serve hot or at room temperature.  This is also good tossed with hot cooked pasta.  Serves 8

Old Fashioned Creamed Peas

February 12, 2011

Old Fashioned Creamed Peas

INGREDIENTS

2 Tablespoons Butter

2 Tablespoons Chopped Shallots

2 Tablespoons Dried Tarragon

1 Pound Fresh or Frozen Peas (Thawed)

2/3 Cup Water

2 Tablespoons Coarse Ground Mustard

1 Teaspoon Kosher Salt

¼ Cup Sour Cream

1/3 Cup Whole Milk

In a medium saucepan over medium heat, melt butter.  Add shallots and tarragon.  Cook until tender for about 3 minutes.  Add peas, water, mustard, salt, sour cream and milk.  Stir until smooth and creamy.  Cook until peas are heated through for about 5 minutes.  Serve immediately.  Serves 4

Chicken Caesar Salad

February 9, 2011

The Original Caesar Salad

During Prohibition, a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico.  On the evening of July 24, 1924, Caesar Cardini had just about run out of food.  He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs.  He then prepared the salad tableside, creating an immediate sensation.

 

 

 

 

 

 

Chicken Caesar Salad

INGREDIENTS

12 Ounces Boneless Chicken Breast

1 Tablespoon Olive Oil

1/4Teaspoon Salt

Caesar Dressing

10 Cups Torn Romaine Lettuce

2 Cups Garlic Parmesan Croutons

14 Cup Grated Parmesan Cheese

1/8 Teaspoon Freshly Ground Black Pepper

Heat skillet over medium-high heat until very hot.  In a medium bowl toss chicken with oil and salt until evenly coated.  Add chicken to pan and cook, turning once, just until chicken loses its pink color throughout (4 to 5 minutes). 

In a large bowl toss lettuce, dressing, croutons and Parmesan.  Add cooked chicken to salad and toss again.  Sprinkle with pepper.  Serves 4

Caesar Dressing

3 Garlic Cloves

3 Anchovy Fillets

3 Tablespoons Lemon Juice

3 Tablespoons Olive Oil

1 Tablespoon Dijon Mustard

1/2 Teaspoon Worcestershire Sauce

1 Hard Cooked Egg Yolk

In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice.  Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed.  Add oil, mustard, Worcestershire sauce and cooked egg yolk.  Cover and blend until smooth.  Cover with plastic wrap and chill for 2 to 24 hours. 

Parmesan Croutons

Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside.  In a large skillet melt 1/4 cup butter.  Remove from heat.  Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder.  Add bread cubes, stirring until cubes are coated with butter mixture.  Spread bread crumbs in a single layer in a shallow baking pan.  Bake in a 300° F oven for 10 minutes and stir.  Bake about 10 minutes more or until bread cubes are crisp and golden.  Cool completely and store in an airtight container for up to 1 week.  Makes 2 cups

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