This recipe has been adapted to be made from a regulation size pack of basil
1 plastic package of fresh basil leaves, about 1/2 cup packed
2 tbsp freshly grated Romano cheese (or Parmesan)
2.5 tbsp extra virgin olive oil
1.5 tbsp pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Blend everything in a food processor
April 8, 2007
Grey sole ceviche
Serves 6.
Ingredients:
2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji (any hot pepper, e.g. serrano)
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)
Preparation
1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3. Just before serving, mix in the parsley, cilantro, and onion.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.
April 1, 2007
Pan-fried walleye pike
Heat the frying pan over medium flame. Add a tablespoon of avocado oil and a sprig of fresh thyme, tarragon and sage. Saute for a few minutes. Move the herbs to the side. Sprinkle walleye pike fillet with salt and freshly ground pepper. Fry on each side over medium-low heat uncovered for five minutes.
December 24, 2006
Cream of asparagus soup
Fresh asparagus - 2 lbs chopped in 1" pieces
Fresh tarragon - 1/2 bunch chopped
Red Onion - 1 large chopped
Chicken (or veggie) stock - 4 cups
Yellow or Red pepper - 1 roasted
Olive oil - 4 tbsp
Heavy cream or half & half - 1/2 cup
Salt, pepper & cayenne pepper to taste
Saute the onion in 4 tbsp of olive oil until it is soft. Add asparagus and 1/4 of tarragon and a pinch of cayenne and saute until asparagus is almost soft (but not brown). Add veggie stock and another 1/4 of tarragon, cook for 20 min or until asparagus is soft. In the meantime, roast the pepper under broiler and peal. When asparagus is soft, add another 1/4 of tarragon and mush until soup is smooth. Add salt, pepper & cayenne pepper to taste. Add cream or half & half to make soup creamy and simmer for a few minutes. In a blender, mush the pealed roasted pepper, some heavy cream or half & half and a little bit of tarragon into a sauce. Add cayenne and salt to taste. Ladle soup into bowls and garnish with pepper sauce and sprigs of tarragon.
Credits: courtesy of mom
Fresh tarragon - 1/2 bunch chopped
Red Onion - 1 large chopped
Chicken (or veggie) stock - 4 cups
Yellow or Red pepper - 1 roasted
Olive oil - 4 tbsp
Heavy cream or half & half - 1/2 cup
Salt, pepper & cayenne pepper to taste
Saute the onion in 4 tbsp of olive oil until it is soft. Add asparagus and 1/4 of tarragon and a pinch of cayenne and saute until asparagus is almost soft (but not brown). Add veggie stock and another 1/4 of tarragon, cook for 20 min or until asparagus is soft. In the meantime, roast the pepper under broiler and peal. When asparagus is soft, add another 1/4 of tarragon and mush until soup is smooth. Add salt, pepper & cayenne pepper to taste. Add cream or half & half to make soup creamy and simmer for a few minutes. In a blender, mush the pealed roasted pepper, some heavy cream or half & half and a little bit of tarragon into a sauce. Add cayenne and salt to taste. Ladle soup into bowls and garnish with pepper sauce and sprigs of tarragon.
Credits: courtesy of mom
Mushroom risotto
Taken from Isabel Allende's Aphrodite: A Meomoir of the Senses
* Aborio rice - 1 cup
* Brown mushrooms - 1 cup chopped
* Portabello mushrooms - 1 cup chopped
* Onion - 1 minced
* Garlic - 1 tbsp grated
* Rosemary - 1 tbsp chopped
* Veggie stock - 3 cups
* Butter - 2 tbsp
* Fresh nutmeg - 1/2 tbsp grated
* Parmesan -1/2 cup grated
* White wine - 1/2 cup
* Olive oil - 4 tbsp
* Truffled olive oil (optional) - 1tsp
* Salt & pepper to taste
1. Put 3 tbsp of olive oil and 1 tbsp of butter in a skillet & saute the onion, garlic, mushrooms. Set aside
2. In the same skillet, put 1 tbsp of oil & 1 tbsp of butter & lightly brown rice
3. Gradually add rosemary & nutmeg & 2.5 cups of stock. Cook over low heat stirring occasionally for 20 min
4. Return mushrooms to the skillet, pour in remaining broth - cook 10 more minutes
5. When rice is tender, not dry, add wine & truffled oil - cook 3-5 minutes
6. Check seasoning. Add salt & pepper as desired
7. Remove from heat. Add grated cheese
Serve warm
* Brown mushrooms - 1 cup chopped
* Portabello mushrooms - 1 cup chopped
* Onion - 1 minced
* Garlic - 1 tbsp grated
* Rosemary - 1 tbsp chopped
* Veggie stock - 3 cups
* Butter - 2 tbsp
* Fresh nutmeg - 1/2 tbsp grated
* Parmesan -1/2 cup grated
* White wine - 1/2 cup
* Olive oil - 4 tbsp
* Truffled olive oil (optional) - 1tsp
* Salt & pepper to taste
1. Put 3 tbsp of olive oil and 1 tbsp of butter in a skillet & saute the onion, garlic, mushrooms. Set aside
2. In the same skillet, put 1 tbsp of oil & 1 tbsp of butter & lightly brown rice
3. Gradually add rosemary & nutmeg & 2.5 cups of stock. Cook over low heat stirring occasionally for 20 min
4. Return mushrooms to the skillet, pour in remaining broth - cook 10 more minutes
5. When rice is tender, not dry, add wine & truffled oil - cook 3-5 minutes
6. Check seasoning. Add salt & pepper as desired
7. Remove from heat. Add grated cheese
Serve warm
Black bean slob
12 oz can of black beans - 3
Lime - 3
Cilantro - 1/2 bunch
Galic - 3 cloves
Onion - 1/2 chopped
Chilli powder - 1tsp
Cumin - 1tsp
Cayenne pepper - 1tsp
Cilantro flavored olive oil (or regular olive oil)
Salt & pepper
Saute onion & garlic in oil unti l onion is translucent. Add black beans, lime juice & spices. Chop cilantro & add. Cook until beans are hot. Serve
Credits: courtesy of Sean
Lime - 3
Cilantro - 1/2 bunch
Galic - 3 cloves
Onion - 1/2 chopped
Chilli powder - 1tsp
Cumin - 1tsp
Cayenne pepper - 1tsp
Cilantro flavored olive oil (or regular olive oil)
Salt & pepper
Saute onion & garlic in oil unti l onion is translucent. Add black beans, lime juice & spices. Chop cilantro & add. Cook until beans are hot. Serve
Credits: courtesy of Sean
Cilantro cream sauce
Fresh cilantro - 1 bunch
Garlic - 1 clove
Serrano chilli - 1 chopped & seeded
Sour cream (or yogurt) - 1 cup
Limes - 1 or 2 (juiced, to taste)
Salt to taste
Blend cilantro, garlic & serrano in a blender until smooth. Remove from blender and whisk in sour cream (or blend). When smooth & well-blended add salt and lime juice. Keep cool until needed.
Goes well with sweet potatoe soup, salmon or anything that might require a cool tangy sauce.
Credits: courtesy of Sean
Garlic - 1 clove
Serrano chilli - 1 chopped & seeded
Sour cream (or yogurt) - 1 cup
Limes - 1 or 2 (juiced, to taste)
Salt to taste
Blend cilantro, garlic & serrano in a blender until smooth. Remove from blender and whisk in sour cream (or blend). When smooth & well-blended add salt and lime juice. Keep cool until needed.
Goes well with sweet potatoe soup, salmon or anything that might require a cool tangy sauce.
Credits: courtesy of Sean
Subscribe to:
Posts (Atom)