Roasted plum tomatoes and garlic is a very easy dish to make --with a wonderful result! Use a large, shallow earthenware dish that will allow the tomatoes to sear and char in a hot oven.
Ingredients:
8 ripe plum tomatoes, halved
12 garlic cloves
4 Tbs. extra virgin olive oil
3 bay leaves
salt and freshly ground black pepper
3 Tbs. fresh oregano leaves, to garnish
~Preheat the oven to 450 F. Select an ovenproof dish that will hold all the tomatoes snugly in a single layer. Place the tomatoes in the dish (you may leave their stems on) and push the whole, unpeeled garlic cloves between them.
Brush the tomatoes with the oil, add the bay leaves and sprinkle black pepper over the top. Bake for about 45 minutes until the tomatoes have softened and are sizzling in the pan. They should be charred around the edges, Season with salt and a little more black pepper, if needed. Garnish with oregano and serve.
Friday, August 31, 2012
Thursday, August 30, 2012
Crema di Pomodori al Basilico
This beautiful tomato and basil soup is perfect for late summer when fresh tomatoes are at their most flavoursome.
Ingredients:
1 Tbs. olive oil
2 Tbs. butter
1 medium onion, finely chopped
2 lb ripe plum tomatoes, roughly chopped
1 garlic clove, roughly chopped
3 cups chicken or vegetable stock
1/2 cup dry white wine
2 Tbs. sun-dried tomato paste
2 Tbs. shredded fresh basil, plus a few whole leaves, to garnish
2/3 cup double cream
salt and freshly ground black pepper
~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.
Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste, with salt and pepper to taste. Bring to to a boil, then lower the heat, half cover the pan and simmer, stirring occasionally to stop the tomatoes sticking to the base of the pan.
Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
Add the double cream and heat through, stirring. Do not allow the soup to approach boiling point. Check the consistency and add more stock if necessary and then taste for seasoning. Pour into heated bowls and garnish with basil. Serve hot or chilled (if serving chilled, omit the double cream).
Ingredients:
1 Tbs. olive oil
2 Tbs. butter
1 medium onion, finely chopped
2 lb ripe plum tomatoes, roughly chopped
1 garlic clove, roughly chopped
3 cups chicken or vegetable stock
1/2 cup dry white wine
2 Tbs. sun-dried tomato paste
2 Tbs. shredded fresh basil, plus a few whole leaves, to garnish
2/3 cup double cream
salt and freshly ground black pepper
~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.
Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste, with salt and pepper to taste. Bring to to a boil, then lower the heat, half cover the pan and simmer, stirring occasionally to stop the tomatoes sticking to the base of the pan.
Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
Add the double cream and heat through, stirring. Do not allow the soup to approach boiling point. Check the consistency and add more stock if necessary and then taste for seasoning. Pour into heated bowls and garnish with basil. Serve hot or chilled (if serving chilled, omit the double cream).
Torta di Pomodoro e Basilico
Torta di Pomodoro e Basilico, or Tomato and Basil Tart, is similar to a pizza, but uses shortcrust pastry instead of yeast dough.
Ingredients:
FOR THE CRUST:
1 1/2 cups flour
1/2 tsp salt
1/2 cup butter
3-5 Tbs. cold water
2 Tbs. extra virgin olive oil
FOR THE FILLING:
1 cup mozzarella cheese, sliced as thinly as possible
12 leaves of fresh basil
4-5 medium tomatoes, cut into 1/4 inch slices
4 Tbs. grated parmesan cheese
~Make the pastry by placing the flour and salt in a mixing bowl. Using a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Add 3 Tbs. water, and combine with a fork until the dough holds together. If it is too crumbly, add a little more water.
Gather the dough into a ball and flatten it into a disk. Wrap in greaseproof paper and refrigerate for at least 40 minutes. Preheat oven to 375 F.
Roll the pastry out between two sheets of greaseproof paper to a 1/4 inch thick. Line an 11-inch tart or pie pan with the pastry dough, trimming the edges evenly. Refrigerate for 20 minutes. Prick the bottom all over with a fork.
Live the pastry with a sheet of baking parchment paper. Fill with dried beans. Place the pie pan on a baking tray and bake for about 15 minutes. Remove from the oven. Leave the oven on.
Remove the beans and paper. Brush the pastry with oil. Line with mozzarella. Tear half of the basil into pieces, and sprinkle on top of the cheese.
Arrange the tomato slices over the cheese. Dot with the remaining whole basil leaves. Sprinkle with salt and pepper, Parmesan cheese, and oil. Bake for about 35 minutes. If the cheese exudes a lot of liquid during baking, tilt the pan and spoon it off to keep the pastry from becoming soggy. Serve hot or at room temperature.
Ingredients:
FOR THE CRUST:
1 1/2 cups flour
1/2 tsp salt
1/2 cup butter
3-5 Tbs. cold water
2 Tbs. extra virgin olive oil
FOR THE FILLING:
1 cup mozzarella cheese, sliced as thinly as possible
12 leaves of fresh basil
4-5 medium tomatoes, cut into 1/4 inch slices
4 Tbs. grated parmesan cheese
~Make the pastry by placing the flour and salt in a mixing bowl. Using a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Add 3 Tbs. water, and combine with a fork until the dough holds together. If it is too crumbly, add a little more water.
Gather the dough into a ball and flatten it into a disk. Wrap in greaseproof paper and refrigerate for at least 40 minutes. Preheat oven to 375 F.
Roll the pastry out between two sheets of greaseproof paper to a 1/4 inch thick. Line an 11-inch tart or pie pan with the pastry dough, trimming the edges evenly. Refrigerate for 20 minutes. Prick the bottom all over with a fork.
Live the pastry with a sheet of baking parchment paper. Fill with dried beans. Place the pie pan on a baking tray and bake for about 15 minutes. Remove from the oven. Leave the oven on.
Remove the beans and paper. Brush the pastry with oil. Line with mozzarella. Tear half of the basil into pieces, and sprinkle on top of the cheese.
Arrange the tomato slices over the cheese. Dot with the remaining whole basil leaves. Sprinkle with salt and pepper, Parmesan cheese, and oil. Bake for about 35 minutes. If the cheese exudes a lot of liquid during baking, tilt the pan and spoon it off to keep the pastry from becoming soggy. Serve hot or at room temperature.
Monday, August 20, 2012
Minestrone Estivo
This brightly colored, fresh tasting soup makes the most of summer vegetables.
Ingredients:
3 Tbs. olive oil
1 large onions, finely chopped
1 Tbs. sun-dried tomato paste
1 lb ripe plum tomatoes, peeled and finely chopped
1/2 lb of green zucchini, trimmed and roughly chopped
1/2 lb yellow zucchini, trimmed and roughly chopped
3 new potatoes, diced
2 garlic cloves, crushed
5 cups water or chicken stock
4 Tbs. shredded fresh basil
2/3 cup grated parmesan cheese
salt and freshly ground black pepper
~Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened. Stir in sun-dried tomato paste, chopped tomatoes, zucchini, diced potatoes, and garlic. Mix well, and cook gently for 10 minutes, uncovered, shaking the pan frequently to stop the vegetables sticking to the bottom.
Pour in the water or stock. Bring to a boil, lower the heat, half cover the pan and simmer gently for 15 minutes, or until the vegetables are just tender. Add more stock if necessary.
Remove the pan from the heat and stir in basil and half of the cheese. Taste for seasoning. Serve hot, sprinkled with remaining cheese.
Ingredients:
3 Tbs. olive oil
1 large onions, finely chopped
1 Tbs. sun-dried tomato paste
1 lb ripe plum tomatoes, peeled and finely chopped
1/2 lb of green zucchini, trimmed and roughly chopped
1/2 lb yellow zucchini, trimmed and roughly chopped
3 new potatoes, diced
2 garlic cloves, crushed
5 cups water or chicken stock
4 Tbs. shredded fresh basil
2/3 cup grated parmesan cheese
salt and freshly ground black pepper
~Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened. Stir in sun-dried tomato paste, chopped tomatoes, zucchini, diced potatoes, and garlic. Mix well, and cook gently for 10 minutes, uncovered, shaking the pan frequently to stop the vegetables sticking to the bottom.
Pour in the water or stock. Bring to a boil, lower the heat, half cover the pan and simmer gently for 15 minutes, or until the vegetables are just tender. Add more stock if necessary.
Remove the pan from the heat and stir in basil and half of the cheese. Taste for seasoning. Serve hot, sprinkled with remaining cheese.
Pepper Casserole
Best baked right before serving.
Ingredients:
1 1/2 cups uncooked brown rice
2 3/4 cups water
1 Tbs. lemon juice
2-3 Tbs. fresh dill, minced
1 1/2 Tbs. olive oil
2 cups minced onion
4-5 medium green and/or red bell peppers, chopped into 1/2 inch pieces
3/4 tsp salt
fresh ground black pepper
1/2 tsp oregano
2 tsp basil
8 medium cloves garlic, half of them minced and half of them sliced (keep separate)
1 cup crumbled feta cheese
1 1/2 cups ricotta or cottage cheese
2-4 medium sized ripe tomatoes, sliced
1 cup of pitted and halved olives
~Place the rice and water in a saucepan, Cover and bring to a boil. Turn heat down as low as possible, and cook, covered, for about 40 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat, fluff with a fork, and stir in lemon juice and dill. Set aside.
Heat olive oil in a large skillet. Add the onions, and cook until they are soft. Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender.. Stir in the minced garlic (save sliced garlic for later) and cook for about one minute more. Remove from heat, and stir in feta cheese.
When you are ready to assemble the casserole, lightly oil a 13 x 9 inch baking pan, and pre-heat the oven to 375 F.
Combine rice, pepper saute, and cottage or ricotta cheese in a large bowl, and mix well. Transfer to the prepared baking pan, and spread into place. Top with tomato slices, then scatter olives and garlic slices on top of tomatoes.
Bake, uncovered, until bubbly (about 30-40 minutes).
Serve hot or warm.
Ingredients:
1 1/2 cups uncooked brown rice
2 3/4 cups water
1 Tbs. lemon juice
2-3 Tbs. fresh dill, minced
1 1/2 Tbs. olive oil
2 cups minced onion
4-5 medium green and/or red bell peppers, chopped into 1/2 inch pieces
3/4 tsp salt
fresh ground black pepper
1/2 tsp oregano
2 tsp basil
8 medium cloves garlic, half of them minced and half of them sliced (keep separate)
1 cup crumbled feta cheese
1 1/2 cups ricotta or cottage cheese
2-4 medium sized ripe tomatoes, sliced
1 cup of pitted and halved olives
~Place the rice and water in a saucepan, Cover and bring to a boil. Turn heat down as low as possible, and cook, covered, for about 40 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat, fluff with a fork, and stir in lemon juice and dill. Set aside.
Heat olive oil in a large skillet. Add the onions, and cook until they are soft. Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender.. Stir in the minced garlic (save sliced garlic for later) and cook for about one minute more. Remove from heat, and stir in feta cheese.
When you are ready to assemble the casserole, lightly oil a 13 x 9 inch baking pan, and pre-heat the oven to 375 F.
Combine rice, pepper saute, and cottage or ricotta cheese in a large bowl, and mix well. Transfer to the prepared baking pan, and spread into place. Top with tomato slices, then scatter olives and garlic slices on top of tomatoes.
Bake, uncovered, until bubbly (about 30-40 minutes).
Saturday, August 18, 2012
Vellutata di Zucchini
Cream of Zucchini Soup. You may use Gorgonzola instead of Dolcelatte.
Ingredients:
2 Tbs. olive oil
1 Tbs. butter
1 medium onion, chopped
2 lbs zucchini, sliced
1 tsp dried oregano
2 1/2 cups vegetable or chicken stock
4 oz Dolcelatte cheese, rind removed, diced
1 1/4 cups cups cream
salt and freshly ground pepper
fresh oregano and extra Dolcelatte to garnish
~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently, stirring frequently, until soft but not brown (about 5 minutes).
Add the zucchini and oregano with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring often.
Pour in the stock and bring to a boil, stirring. Lower the heat, partially cover pan and simmer gently, for about 30 minutes. Stir in the diced Dolcelatte until melted.
Process the soup in a blender or food processor until very smooth.
Add two thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more stock is the soup too thick. Taste for seasoning, then pour into bowls (preferably pre-heated). Swirl in the remaining cream. Garnish with oregano and extra cheese and serve.
Ingredients:
2 Tbs. olive oil
1 Tbs. butter
1 medium onion, chopped
2 lbs zucchini, sliced
1 tsp dried oregano
2 1/2 cups vegetable or chicken stock
4 oz Dolcelatte cheese, rind removed, diced
1 1/4 cups cups cream
salt and freshly ground pepper
fresh oregano and extra Dolcelatte to garnish
~Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently, stirring frequently, until soft but not brown (about 5 minutes).
Add the zucchini and oregano with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring often.
Pour in the stock and bring to a boil, stirring. Lower the heat, partially cover pan and simmer gently, for about 30 minutes. Stir in the diced Dolcelatte until melted.
Process the soup in a blender or food processor until very smooth.
Add two thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more stock is the soup too thick. Taste for seasoning, then pour into bowls (preferably pre-heated). Swirl in the remaining cream. Garnish with oregano and extra cheese and serve.
Thursday, August 16, 2012
Stir-Fry with Beef and Caramelized onions
I really like stir-fry, and this one is
great with the caramelized onions and the strips of beef. I once tried cooking
the beef in oil, and thought it didn’t taste as good; so I would always use
butter to cook the beef in.
Ingredients:
1 lb bok choy or Chinese (napa) cabbage, cleaned and chopped
1/2 cup thinly sliced onions
1/2 – 1 cup of snow peas, chopped in
half
1 small, boneless, steak, sliced 1/4-1/2
inch thick
2 chopped shallots or green onions
1 clove minced garlic
1 - 2 Tbs. of sesame oil
1/4 -1/2 cup red wine vinegar
2 Tbs. olive oil
2 - 4 Tbs. butter
1 1/2 Tbs. sugar
1 1/2 - 2 Tbs. balsamic vinegar
2 - 3 garlic scapes (optional)
1 bell pepper, cut into 1/2-inch strips
~Slice the beef, and put in a bowl with
shallots or green onions, garlic, olive oil, and red wine vinegar. Let marinate
for 2 – 4 hours.
In a frying pan, or wok, heat butter
over medium - high heat until hot. Put in a few pieces of meat and fry on each
side for approximately 30 seconds; make sure they are cooked inside. Add more
butter if it is needed. Repeat until all of the meat has been cooked; transfer
to a plate, and set aside.
In the frying pan or wok, heat up the
sesame oil, and add the garlic scapes, bok Choy, pepper, and peas (if it all
does not fit at once, don’t worry, the bok Choy will cook down and leave room
for the rest of the bok Choy, etc. to be added at a later time). Do not over
cook the bok choy (don’t leave it crunchy either).
In a small frying pan, heat the
balsamic vinegar and sugar over medium heat. Add the onions, and cook until
sticky and brown. Take off heat.
Wednesday, August 15, 2012
Summer Tomato Sauce
You can use plum, beefsteak or heirloom tomatoes for this recipe. Makes about 2 cups of sauce.
Ingredients:
2 Tbs. olive oil
2 large garlic cloves, finely chopped
1/2 cup finely diced onion
2 pounds very ripe tomatoes
4 large fresh basil leaves
Put the oil in a heavy-bottomed Dutch oven. Add the garlic and onion to the oil and cook over medium-high heat until the onion softens but does not brown, about 3 minutes.
Add the tomatoes and bring to a boil. Add the basil and cook, uncovered over medium heat, for about 10 minutes. Pass through a food mill, or process in a food processor. Add salt and pepper to taste.
Ingredients:
2 Tbs. olive oil
2 large garlic cloves, finely chopped
1/2 cup finely diced onion
2 pounds very ripe tomatoes
4 large fresh basil leaves
Put the oil in a heavy-bottomed Dutch oven. Add the garlic and onion to the oil and cook over medium-high heat until the onion softens but does not brown, about 3 minutes.
Add the tomatoes and bring to a boil. Add the basil and cook, uncovered over medium heat, for about 10 minutes. Pass through a food mill, or process in a food processor. Add salt and pepper to taste.
Fresh Mango Salsa
Mangoes do not grow where I live (though you may substitute peaches for the mango), but I have heard this salsa is very good. Mango salsa is often served on barbecued meat.
Ingredients:
1 cup finely diced ripe mango or ripe peaches
1 Tbs. finely chopped green onion
2 Tbs. minced bell pepper
2 Tbs. slivered fresh cilantro or basil leaves
1/2 tsp ground cumin
freshly squeezed lime juice, to taste
How to cut a mango:
Mangoes have a very large flat seed, so they cannot be sliced through the center. Grasp one side of the mango, with the stem side facing up, and slice down one side of the mango, cutting right to the seed. Do the same on the other side of the mango. Pull the sides of the mango apart, and use a paring knife to carefully cut a 1/2 inch crosshatch pattern through the mango pulp down to the skin (make sure you do not cut through the skin, though). Scoop out the flesh with a spoon (scrape as much flesh as you can from the skin). Dice into smaller pieces.
Put all the salsa ingredients in a bowl. Add salt and/or pepper to taste. Mix well, and set aside.
Ingredients:
1 cup finely diced ripe mango or ripe peaches
1 Tbs. finely chopped green onion
2 Tbs. minced bell pepper
2 Tbs. slivered fresh cilantro or basil leaves
1/2 tsp ground cumin
freshly squeezed lime juice, to taste
How to cut a mango:
Mangoes have a very large flat seed, so they cannot be sliced through the center. Grasp one side of the mango, with the stem side facing up, and slice down one side of the mango, cutting right to the seed. Do the same on the other side of the mango. Pull the sides of the mango apart, and use a paring knife to carefully cut a 1/2 inch crosshatch pattern through the mango pulp down to the skin (make sure you do not cut through the skin, though). Scoop out the flesh with a spoon (scrape as much flesh as you can from the skin). Dice into smaller pieces.
Put all the salsa ingredients in a bowl. Add salt and/or pepper to taste. Mix well, and set aside.
Fresh Blueberry Syrup
Serve this on pancakes, waffles, coffee cakes, and toast! It is quick and easy to make, and so delicious!
Ingredients:
2 1/2 cups fresh blueberries
2 Tbs. honey
2 tsp lemon juice
~Put 1 1/2 cup of blueberries and honey in a small-medium sized saucepan. Cook over medium heat, stirring often, until the berries burst (about 6 minutes). Add remaining blueberries and cook until slightly thickened (about 3 minutes). Add lemon juice and remove from heat.
Ingredients:
2 1/2 cups fresh blueberries
2 Tbs. honey
2 tsp lemon juice
~Put 1 1/2 cup of blueberries and honey in a small-medium sized saucepan. Cook over medium heat, stirring often, until the berries burst (about 6 minutes). Add remaining blueberries and cook until slightly thickened (about 3 minutes). Add lemon juice and remove from heat.
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