Category Archives: Recipes

Avocado Toast

You’re Welcome.

  • 1/2 Sliced Avocado
  • 2 Toasted Slices of Grain Bread
  • 4-5  Grape or Cherry Tomatoes Quartered (room temperature)
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Teaspoon Kosher Salt
  • Pinch of Pepper

In small bowl mix chopped tomatoes,olive oil,lemon juice,Salt and Pepper and set aside

Toast Bread.

Top each slice of bread with 1/2 of the sliced Avocado.

With a fork lightly smosh down and spread the Avocado until bread is covered.

Top with 1/2 Tomato mixture.

Top with light dusting of Kosher Salt and serve.

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Soba Noodle Salad

 

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  • 14.5 oz KA-ME Precooked Soba Noodles (2 packages)
  • 1/2 Bottle San J Peanut Sauce
  • 4 Green Onions chopped
  • 1/2 Cup Matchstick or Shredded Carrots
  • Bag of Baby Spinach

Poke small hole in each noodle package and microwave for 2 minutes.

Pour hot noodles over carrots and onions in a medium mixing bowl

Add Peanut sauce and stir to combine.

Chill and serve over baby spinach either on large platter or individual platings.

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Spicy Cavatelli With Zucchini And Leeks

I think I found this on Bon Appetit’s site last week.

It’s simplicity and taste made it to my ‘Will Make Again’ list

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Ingredients

SERVINGS: 4 

  • 1.5 pounds cavatelli
  • ¼ cup olive oil
  • 1 large leek, white and pale-green parts only, chopped
  • ¾ teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 large zucchini, grated
  • 1  cup grated Pecorino

Preparation

  • Cook cavatelli; drain, reserving ¾ cup pasta cooking liquid.
  • Meanwhile, heat oil in a large skillet over medium heat. Add leek and red pepper flakes; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Add zucchini and cook, stirring occasionally, until soft, about 5 minutes.
  • Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in Pecorino.
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Coffee with Class

I would love to share this with friends on a beautiful summer Sunday morning.

I won’t lie. Sharing this on a beautiful weekday morning would be just as nice and a bit naughty.

My new favorite food journalists – A Happier St Sebastian

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Cold Brew Bourbon Cocktail
1/4 oz simple syrup
2 oz bourbon
6 oz cold brew coffee
heavy cream to serve

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Minestrone Soup of Winter

Warm, Cozy and made with the best of Winter’s vegetables
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 4 ounces thinly sliced pancetta, coarsely chopped
  • 2 garlic cloves, minced
  • 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
  • 1 russet potato, peeled, cubed
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 fresh rosemary sprig
  • 2 (15-ounce) can cannellini beans, drained, rinsed
  • 1 (14-ounce) cans  beef broth
  • 3-4 cups water
  • 1 ounce piece Parmesan cheese rind
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1 bag frozen Cheese Tortellini
  • Salt and pepper
Directions
  1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes.
  2. Add the Swiss chard and potato; saute for 2 minutes.
  3. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
  4. Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes.
  5. Stir in the whole beans and parsley.
  6. Stir in Tortellini. Simmer until the pasta is cooked through and the soup is thick, about 2 minutes.
  7. Season with salt and pepper, to taste.
  8. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
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Turkey and Wild Rice Soup

This is quick and easy and can be made with left-over turkey or rotisserie
chicken.
Ingredients
  • 1 Tbsp olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 4 cups chicken broth
  • 2 cups water
  • 2 cups turkey or chicken – cooked & shredded
  • 1 (4.3 oz) box Long Grain and Wild Rice (Roasted Chicken flavor)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup flour
  • 1/2 cup butter
  • 1 1/4 cups heavy cream
  • 3/4 cup milk
Directions
  1. In a large pot, heat olive oil over medium-high heat. Add onions, celery and carrots and saute for 7-8 minutes.
  2. Add  broth, water and shredded turkey. Bring to a boil and add rice (save seasoning packet!). Cover pot and remove from heat.
  3. In a medium saucepan, melt butter over medium heat. Add the seasoning packet and stir to combine. Slowly add the flour (in 1/4 cup increments) to form a roux and continue to stir.
  4. Add salt and pepper.
  5. Whisk in heavy cream and milk, a little at a time, until fully incorporated. Cook and continue to stir until thickened – about 5 minutes.
  6. Return to broth/rice mixture to the heat and add cream mixture. Cook over medium heat until rice is softened and soup is thickened and heated through, about 10-15 minutes
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Bacon, Apple & Thyme Risotto with Fried Leeks

I asked my friend Deniz to bring me a cup of white wine for this Risotto Recipe. She was happy to do so and had only one question for me ” How much is a cup ? “. I guess I do speak with an accent in Sweden !

  • 2 Cups ( 380 g) Arborio Rice
  • 6 Cups ( 1400 mL ) Vegetable or Chicken Stock
  • 1 Cup ( 240 mL )White Wine
  • 1  Heaping Tablespoon ( 15 mL ) of Garlic minced
  • 1 Heaping Tablespoon ( 15 mL ) of Shallot minced
  • 3 Heaping Tablespoons ( 45 mL ) of fresh Thyme cleaned off the stem
  • 1/2 medium Onion chopped
  • 1 Large Leek washed, drained and sliced into 1/4 inch ( 6 mm ) rounds
  • Oil Oil
  • 4 Ounces ( 150 g ) Bacon or Pancetta sliced into 1/4 inch ( 6 mm ) pieces
  • 2 Granny Smith Apples peeled, cored and chopped into 1/2  ( 13 mm ) cubes
  • Salt & Pepper to taste
  1. In a medium size sauce pan heat up stock.
  2. In a shallow saute pan heat up 3 Tablespoons of Olive Oil on medium high heat. Fry the Leek pieces until golden brown, apprx 4 minutes. Remove and allow to drain on paper towels. Set aside.
  3. In a large pot or deep frying pan on medium high heat add  the Bacon, Onion and Shallot. Fry until Bacon has rendered it’s fat and crisps up slightly.
  4. Add Apples and cook for 3 minutes.
  5. Add Arborio Rice to pot and stir.
  6. Add Wine to rice mixture,stir until wine has reduced by half.
  7. Reduce heat to medium.
  8. Slowly add a ladle full of stock to the rice pot and stir constantly.Continue to add a ladle full of stock at a time allowing the liquid to be absorbed by the rice for exactly 22 minutes. Tastes the rice to check for doneness. Should be smooth and creamy in texture and have a small bite to the rice.
  9. Stir in Thyme
  10. Serve in bowl and top with Fried Leeks.
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Corn and Thyme Risotto Recipe

An amazing marriage of Corn and Thyme makes this a perfect and cozy companion to poultry on a cold Autumn evening.

  • 2 cups uncooked corn cut of the cob (from 4 medium cobs)
  • 4 cups chicken broth
  • 2 T butter
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 T fresh thyme leaves
  • kosher salt and black pepper
  • 1/4 cup Parmesan cheese 

  1. Puree 1 cup of the uncooked corn in a food processor until smooth.
  2. In a saucepan, heat the chicken broth to a simmer.
  3. In a large skillet over medium heat, melt the butter.
  4. Add the shallot and sauté until soft, about 2 minutes.
  5. Add the rice and sauté, stirring, 3 minutes.
  6. Stir in 1 cup of the chicken broth and the pureed corn and cook, stirring frequently, until the liquid has been absorbed, 5-7 minutes.
  7. Continue adding the remaining broth, 1 cup at a time, stirring frequently and waiting until the previous addition has been absorbed before adding more.
  8. After the last cup of broth has been absorbed, let the risotto cook 3 minutes more, stirring.
  9. Add the remaining corn and thyme leaves and cook 2 minutes more.
  10. Remove from heat and stir in the Parmesan and salt and pepper to taste.
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My Journey to a Great Spaetzle Recipe

My search for a good Spaetzle recipe has taken some time, patience and applied food science.

I have tried over 15 different recipes only to find that what works one day may not work exactly the same on another.

Egg size, Flour type and weather easily play a role in the end product.

Something so simple has endless complexities. The reward is worth the effort and matched with a great entree can have you singing your own praises.

2 1/2 Cups Flour

4 Large Eggs at room temperature

1/2  – 3/4 Cup of Whole Milk depending on the weather

1 Tablespoon of Salt

*Yields 4 large servings.

In a large bowl whisk the flour, eggs and salt until well combined.

At this point and depending on egg size, yolk size, etc you slowly add some of the milk until you get a consistency of  a medium firm paste. It should hold together well but not be stiff. You may need to add more flour if too thin or more milk if too thick. The good thing is you can adjust it as you see needed.

Have a large pot of boiling water ready and afix your spaetzle maker to the top. Once the compartment is filled you can adjust the size of the spaetzle with the time you allow it to drop into the water. Another good thing is no matter what the sizes are they will look great and taste great.

Stir often.

When the last of the batter has been dropped. Shut off heat. Stir and leave no longer then a few minutes.

Drain in colander and use immediately.

I served this batch with meatballs and sour creme sauce. Outrageously good.

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Zucchini Pistachio Cupcakes

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  One 18.25 ounce box Yellow Cake mix
  1 Tablespoon ground cinnamon
  1/2 teaspoon ground cardamom
  1/4 teaspoon ground white pepper
  1/4 teaspoon ground cloves
  4 large eggs 1/2 cup vegetable oil
  1/2 cup milk
1 large zucchini (10 ounces), shredded
   1-1/2 cups powdered sugar
  Zest and juice of one lime
  1/2 cup roasted, salted pistachio nuts chopped

***

Preheat oven to 350 degrees.

Line cupcake pans with baking liners.

In a large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves.

In a medium bowl, whisk together eggs, vegetable oil and milk.

Whisk the wet ingredients into the dry ingredients until smooth, stir in the zucchini.

Spoon the batter into the prepared muffin pans.

Bake until a toothpick comes out clean, 20-24 minutes. Let cool.

Sift the powdered sugar into a medium bowl.

Whisk in the lime zest and juice and add 1 Tablespoon of water. If the icing is too thick add more water in one teaspoon increments. If the icing is too thin just add more sugar.

Cover each cupcake with the glaze and sprinkle with the pistachios.