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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