Sunday, 19 May 2019
This recipe is from the site: www.themediterraneandish.com
Olive oil quantity has been adjusted. And radishes have been added.
1 1/2 lbs of baby potatoes (gold or red potatoes), unpeeled and sliced
Water to boil
2 tsp salt
1/4 cup chopped red onions (optional)
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
2 TBS capers
5-6 radishes, sliced
1/4 cup extra virgin olive oil
2 TBS white wine vinegar
2 tsp Dijon mustard
1/2 tsp ground sumac **
1/2 tsp black pepper
1/4 tsp ground coriander
Wash and dry the potatoes Slice the potatoes thinly using a mandolin or by hand.
Slice the radishes.
Place the potatoes in a pot and add water to cover by 1 inch. Bring to a boil. Add salt and turn to a simmer until the potatoes are tender, about 6 minutes.
In the meantime, add vinaigrette ingredients to a small bowl and whisk until combined.
When potatoes are ready, remove from heat and drain. Place the potatoes on a tray or baking sheet and immediately add the vinaigrette (while the potatoes are warm), toss to coat. Let the potatoes sit for 10 minutes until the flavors meld.
Add the onions, radishes, fresh herbs and capers. Toss gently to combine.
Transfer the potatoes to a platter and serve at room temperature.
The platter will ensure the potatoes don't get broken up into pieces.
** The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. ... While it's less common, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice.
You can substitute lemon pepper seasoning, or fresh lemon rind.
Friday, 17 May 2019
1 Pork Tenderloin, trimmed (about 1 lb - 1 3/4 lbs)1/4 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon dry sherry
2 tablespoons of hoisin sauce
1/2 teaspoon Chinese five-spice powder
1/8 teaspoon kosher salt
1/8 teaspoon ground white pepper
- Cut small incisions in the pork at 1-inch intervals so the marinade can penetrate the meat. In a medium bowl, combine the soy sauce, honey, sherry, hoisin sauce, five-spice powder, salt & pepper.
- Add the pork and rub to coat well. Cover with plastic wrap and refrigerate for 6 hours or overnight. Turn the pork as it marinates.
- Position the oven rack about 6 inches from the broiler. Set a rack in a small roasting pan and add 1/4" of water to the pan.
- Remove the pork from the marinade (discard the marinade) and lay it on the rack. Broil with the oven door closed, turning the tenderloin after 10 minutes, until an instant-read thermometer registers 145F, 15 to 20 minutes total. Keep an eye on it to avoid burning. Let stand 10 minutes before cutting. Serve hot or cold.
Serve with steamed rice and crisp green vegetables.
Buy natural pork tenderloin - not meat that has been 'enhanced' such as 'moist & tender'. These meats have a high salt content and also tend to have a spongy texture due to the processing
Thursday, 2 May 2019
3 large Vidalia onions, peeled and quartered
3 TBS olive oil
1/4 cup balsamic vinegar
1/2 tsp sugar
Kosher salt & freshly ground pepper
Preheat the oven to 350F.
In a large bowl, toss the onion quarters with the olive oil and balsamic vinegar and sugar. Season with the salt & pepper. Place in an oven-proof large nonstick skillet, spreading them out in an even layer.
Cover with tin foil. Roasted for 20-25 minutes. Then remove the foil and stir the onions to coat them with the reduced glaze. Put them back in the oven, uncovered for another 20-25 minutes. Serve warm. The onions should be still a little firm.
You can make these ahead and then just warm them up in the pan on top of the stove before serving.
This recipe is from Melissa D'Arabian on the Food Network.
Sunday, 28 April 2019
This recipe is adapted from Fine Cooking. I've added a cucumber to give it a fresh taste.
It can also be made with golden beets.
Makes about 4 cups
1 lb (3 medium sized beets), roasted and peeled and chopped
(see roasted beet recipe on the blog)
Strained juices from the roasted beets
1/2 English cucumber, peeled and chopped
1 clove of fresh garlic, peeled and minced
grated orange rind from one orange
1/2 tsp fresh thyme
1 1/2 cups of low salt chicken broth, or water for Vegan soup
1 tsp honey, or maple syrup for Vegan
1 - 2 TBS red wine vinegar
1/3 cup fresh orange juice
4 tsp 10% cream or almond milk
Salt & pepper to taste
1/2 cup yogurt, sour cream or almond milk yogurt
1/2 - to 1 tsp horseradish
Fresh dill sprigs, or chopped chives to garnish
Roast the beets as shown on the blog - reserving and adding any pan juices.
If you buy roasted beets, add 1/2 more broth or water to get the desired thickness.
Add the ingredients to a vitamix or blender.
A good tip is to vent the lid by removing the pop up center and draping a t-towel over the top while processing. Process on medium for about 1 - 2 minutes till pureed and smooth.
Refrigerate till cold.
In a small bowl, mix the yogurt/sour cream or almond milk yogurt with 1/2 to 1 tsp of horseradish.
To serve, top the soup with a dollop of the topping and sprinkle with chopped chives or dill.
Saturday, 20 April 2019
This recipe is from my friend Lyn in Fort Lauderdale, Florida. We had it for lunch at her golf club and it was so refreshing and light.
1 seedless cucumber, peeled and roughly chopped
1 avocado, peeled and roughly chopped
1 cup honeydew melon
2 scallions, roughly chopped
1/4 cup mint
1/4 cup cilantro
1/4 cup parsley
1 cup of buttermilk
1/2 cup extra virgin olive oil
1 TBS white or golden balsamic vinegar
Place all the ingredients in a blender or in a bowl using a stick blender, and puree.
Season with salt and pepper.
Consistency and acidity may be adjusted with more vinegar or buttermilk to taste.
Thursday, 11 April 2019
|Half recipe makes about 30 cookies.|
Recipe can be halved
1 cup (2 sticks) of unsalted butter
1 cup of white sugar
1 cup packed light brown sugar
1 tsp vanilla
2 1/2 cups oatmeal, processed in a blender or food processor
to a fine powder
2 cups of flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups (about 12 oz) semisweet chocolate chips
1 1/2 cups walnuts or pecans, chopped
4 oz Hershey's chocolate, grated
Preheat oven to 375F.
Cream the butter and sugars together in a large bowl until fluffy, about 3 minutes. Add the vanilla and eggs and beat until combined, about 30 seconds. Add the oatmeal, flour, baking power, baking soda and salt. Beat until combined, about 30 seconds. Using a wooden spoon, stir in the chocolate chips, nuts and grated chocolate.
With a small ice-cream scooper, or a tablespoon, drop a balls of dough onto a large, ungreased baking sheet. Then roll the dough into 1 1/2" balls to make them smooth, and press down slightly on each one with your fingers. Bake until golden but still soft in the middle - about 9-11 minutes. Transfer cookies to a rack and let cool.
Note: There is story behind this recipe if you haven't heard it. A woman was charged $250 for the recipe from Neiman Marcus and thought it was only $2.50 so emailed it to everyone she could - so many years ago. Apparently this story is not necessarily true - but luckily this recipe is out there now and has become an urban legend...
Saturday, 6 April 2019
|Red Snapper from Chef Tim Recher at Bay Colony Golf Club|
This is a recipe from a cooking class at Bay Colony Golf Club in Naples Florida.
You can also use grouper or salmon and vary the seasonings. For example, with salmon, you could use ginger, green onion, garlic and soy sauce. Just follow the same instructions. See notes below.
4 red snapper filets, approximately 5-6 oz each
1 TBS olive oil
2 tsp lemon zest, plus juice of one lemon
1 heirloom tomato, sliced
1 zucchini, sliced 1/4" thick
16 pitted Kalamata olives, cut in half
1 TBS capers
4 TBS white wine
salt & pepper
4 sprigs of fresh dill, chopped
2 TBS chopped Italian parsley
4 sheets of parchment paper
4 TBS micro greens, or parsley to garnish
Preheat the oven to 400F.
1. Fold one sheet of parchment paper and using a pen, trace 1/2 heart. Then cut it into a heart shape and open. So you have a heart shape. Brush the paper with the olive oil .
2. Layer the zucchini slices, tomato, fish, olives, capers, dill, parsley, lemon juice & zest.
3. Season with salt & pepper.
4. Fold & crimp the edges of the parchment paper, leaving a small opening at one end.
5. Pour a tablespoon of wine in each packet, and then seal.
6. Put the packets on a baking sheet and bake for approximately 8-10 minutes.
Place the packets on the plate, and cut the parchment paper open. Garnish with fresh micro greens or parsley sprigs.
Serve with a tossed side salad, quinoa or rice.
Chinese Style: Follow directions, and use sliced ginger root, green onion, fresh garlic slices and drizzle with soy sauce.
Mexican: use black beans, salsa, fresh corn, cilantro, cumin, green onion and chili powder.
Spanish: use roasted red peppers, smoked red paprika, olives, shallots, saffron.
Link to explain 'en papillote":