April 14, 2008

Ceviche

I've always made another ceviche recipe with squid that is really tasty, but it takes so much forethought. I came across this in Mark Bittman's book The Best Recipes of the World, and it looked easy and quick, always a nice combo. But it was also delicious, which makes it a real keeper in my book.

Ingredients:

1 lb scallops (or any white fish)
1/2 cup finely chopped bell pepper
1/4 cup lime juice (1-2 limes)
salt to taste
cayenne pepper to taste
garnish w/ cilantro

Directions:

Mix everything together except the cilantro and sit at room temperature for 15 minutes or more. Toss with cilantro and serve.

Yield: 4 servings (as an appetizer)
Source: Mark Bittman's The Best Recipes in the World

Posted by dahl at 10:03 PM

December 27, 2004

Portobello Mushrooms and Feta Cheese

Ingredients:

4 large portobello mushrooms
2 cloves of garlic crushed
1 cup crumbled feta cheese
1/2 stick of butter
Sea salt
Fresh ground black pepper
2 teaspoons fresh crushed parsley

Directions:

Preheat broiler and move rack as high as it will go. Wash mushrooms and remove stems. Trim stems and dice into small pieces. Melt butter in pan and add garlic and diced mushroom stems. Sauté for 5 minutes.

Place mushrooms hairy side up on a broiler pan. Spread garlic butter mixture evenly on each mushroom. Salt and pepper to taste. Broil for 4 minutes. Remove from broiler and add 1/4 cup of feta to each mushroom. Top that with 1/2 teaspoon parsley on each mushroom. Place back in broiler and broil until cheese turns golden brown.

Serves 4

From Rhonda Brooks

Posted by dahl at 9:46 PM

January 12, 2004

Roasted Cherry Tomatoes

Ingredients:

8 ounces cherry tomatoes, halved
Scant teaspoon kosher salt
1 teaspoon olive oil

Directions:

1. Position an oven rack in lower third of oven, and heat oven to 350 degrees. Line a jelly-roll pan or a baking sheet with foil. Place tomatoes on foil, cut side up.

2. Sprinkle tomatoes with salt and oil, and bake 30 minutes. Remove from heat and allow to come to room temperature before serving. Serve with Baked Ricotta.

Yield: 4 to 6 servings

Time: 40 minutes, plus cooling time

Courtesy of The New York Times, January 7, 2004

Posted by dahl at 10:38 AM

Baked Ricotta

Ingredients:

18 ounces (2 1/4 cups) ricotta cheese
2 large egg whites, lightly beaten
1/4 teaspoon dried oregano
Finely grated zest of 1 lemon
Salt and freshly ground black pepper
Vegetable oil for greasing pan

Directions:

1. Heat oven to 350 degrees. In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper. Lightly oil an 8-inch springform baking pan. Pour in ricotta mixture, and smooth surface.

2. Bake until ricotta is dry on top but not browned, about 30 minutes; it will have risen slightly but will remain a thin disk. Allow to cool slightly, and release from pan. Cut into wedges, and serve warm with a plate of roasted tomatoes.

Yield: 4 to 6 servings

Time: 40 minutes

Courtesy of The New York Times, January 7, 2004

Posted by dahl at 10:34 AM

September 8, 2003

Ceviche

(make 48 hrs in advance)

Ingredients:

2 lb cleaned squid
2 cups red wine vinegar
2 cups water
1/2 lemon - quartered
bay leaf

1 cup vegetable oil
1/2 cup red wine
>3 crushed garlic cloves
many tbsp minced parsley
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp black pepper
1 small chopped onion

Directions:

Bring the vinegar and water to a boil. Add the water, lemon and bay leaf, and boil for 1 minute. Transfer to a colander and drain. Pour remainder in glass bowl and add the rest of the ingredients.

Marinate for 24-48 hrs or more

from Phyllis Vine

Posted by dahl at 10:17 PM

September 3, 2003

Sesame Orzo with Charred Scallions

Ingredients:

1 tbsp Sesame seeds
3/4 cup orzo
2 tsp Sesame oil, asian
1 bunch Scallions, 1" slices, cut on diagonal

Directions:

Toast the sesame seeds until golden. Cook orzo until al dente. Heat sesame oil in non-stick pan. Saute the scallions for 3-4 minutes, until lightly charred and tender. Toss all ingredients and add salt and pepper as necessary.

from "Gourmet", 8/95

Posted by dahl at 8:17 PM

Roasted Pickled Peppers

My Grandmother's Recipe

Ingredients:

6-8 cloves garlic (large, halved)
2:1 ratio vinegar to water
Italian peppers

Directions:

Roast pepper in oven in broil position and flip until peppers are soft. Remove from oven and peel skin. Place in jar with garlic (distribute) and fill with brine.

Posted by dahl at 7:27 PM

August 25, 2003

Panzenella

Tuscan Salad with Roasted Bread

Ingredients:

Salad
2 Sweet yellow peppers
1 Sweet red peppers
3 Garlic cloves, unpeeled
1 Red onion, peeled and thinly sliced
6 Ripe plum tomatoes, cut into wedges
1 handful of black olives
1 handful of fresh basil leaves, roughly torn
2 tsp Chopped fresh parsley
1/2 lb Country bread, day old, cut into thick slices, crusts removed
2 tsp Olive oil
Salt and Pepper to taste

Dressing
5 tbsp Extra virgin olive oil
Juice of half a lemon
1-2 tbsp Balsamic vinegar
1 tsp Dijon mustard

Directions:

Halve the peppers, remove the seeds, place skin side up on a grill rack (broiler rack) with the whole
garlic cloves and cook under hot grill or broiler for 10 to 15 minutes, until the skins are blistered and blackened all over.
Turn the garlic occasionally and push to the edge of the pan to prevent burning. Allow to cool slightly, and then peel
the peppers and cut the flesh into strips. Place in a large salad bowl. Set the garlic aside. Add onion, tomatoes,
olives and herbs to salad bowl, season and toss.

Brush bread slices, then cut into large dice. Arrange in a single layer on a baking sheet and bake @ 400 F for 10 -12
minutes, until crisp and deep golden in color (watch carefully after 8 minutes so that it doesn't burn).

Make the dressing: peel the grilled garlic and mash the flesh in a small bowl. Whisk in olive oil, vinegar, lemon juice
and mustard, and season to taste.

To serve, drizzle the dressing over the salad and toss well. Add the hot bread and toss again, and serve immediately.

from The Tuscan Table by Jane Newdick and Lyn Rutherford

Posted by dahl at 4:02 PM | Comments (1)

August 6, 2003

Potato and Chorizo Empanadas

Prep Time: 55 minutes
Cook Time: 50 minutes
Inactive Prep Time: 2 hours 30 minutes

Ahead of time, make the empanada dough

Ingredients:

3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows

Directions:

Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas.

Lightly flour your rolling pin and counter. Divide the empanada dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

Accompany with the cilantro cream dipping sauce.

Yield: 20 empanadas

Courtesy of Tyler Florence on Food 911, on The Food Network

Posted by dahl at 3:24 PM | Comments (2) | TrackBack