Sharing Plate

- Your cooking coach

Show MenuHide Menu
t f

Category Archives: Holiday Ideas

Chimichurri Sauce with Grilled Meat and Vegetables

June 20, 2017
  • 2 -3 pounds pork tenderloin, cleaned and cut into 2 inch chunks
  • 1 pound fresh shrimp, cleaned and deveined
  • 20 ounces Shiitake mushrooms, cleaned
  • 2 – 3 zucchinis, washed and cut into 2 inch rounds
  • Olive oil
  • Salt

Cut and skewer all the meat, shrimp and vegetables. Drizzle with oil and sprinkle with salt. Keep aside.

Chimichurri Sauce

  • ½ cup fresh cilantro, chopped fine
  • ¾ cup fresh parsley, chopped fine
  • 4 garlic cloves, grated
  • ½ cup extra virgin olive oil
  • Zest of one lemon
  • Juice of one lemon
  • ½ cup red wine vinegar
  • Salt

Mix all the ingredients in a small bowl. Add 1 teaspoon salt at a time and adjust to personal taste. Keep room temperature for at least an hour before serving. Serve the grilled meat, shrimp and vegetables with a drizzle of chimichurri.

 

Filet Mignon with Cilantro Lime Sauce

June 19, 2017
  • 4 filets
  • Salt
  • Pepper
  • Olive oil

Drizzle the olive oil on the steaks and sprinkle the salt and pepper. Marinate for 2 to 3 hours.

Sauce

  • Juice of 2 limes
  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, smashed
  • 1 to 2 teaspoons salt
  • ½ teaspoon smoked paprika
  • 1 teaspoon ancho chili powder
  • 1 to 2 tablespoons honey
  • 1 cup fresh cilantro

Transfer all the ingredients to a blender. Blend well, taste for seasonings and transfer to a bowl. Keep aside.

Cook the steak as desired and serve the sauce on top.

Serve with oven fries and mango salsa.

Irish Soda Bread

March 15, 2017

A friend who came to dinner last year brought me a homemade Irish soda bread. I was very touched and immediately put it away for safe keeping as I had no intentions of sharing it… and it was delicious!! This year, as St. Patrick’s Day approached, I started thinking of the yummy bread I ate… and immediately emailed my friend to request the recipe. I added and changed the recipe a a bit but it is mostly the same. I did use an unbleached non-white flour, so my bread is a bit darker… other than that, it is delicious, especially with some butter and tea!! Make this today- it is quite simple…. just a few things to keep in mind- don’t over mix even if it looks like a mess and make sure the buttermilk is cold (take it out of the fridge when you need them and not before). I’m thrilled to have homemade, yummy bread for my breakfast for a few days!!

  • 3 cups all purpose
  • ¼ cup evaporated cane juice (sugar)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup mixture of raisins, cranberries and currants, chopped
  • 1 tablespoon fennel seeds, crushed or powdered
  • 1 tablespoon orange zest
  • 1 1/4 cups buttermilk, cold
  • 1 egg, beaten

Preheat oven to 350.

Grease a 10 inch cake pan

Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together and set aside. Add the raisins mixture, fennel seeds and orange zest and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form a round loaf and transfer to the cake pan. Mark the top with an ‘X’ and dust with flour if needed. (mine had enough flour on the top so I didn’t need to add any)
Irish Soda Bread

Bake for 45 minutes in the oven and immediately cover with foil so all the moisture stays inside. Serve once it is cooled off.
Irish Soda Bread1

Orange Pumpkin Trifle

December 20, 2016

This is a delicious dessert to make for the holidays!

Orange Curd (Recipe from Food and Wine)

  • 3 large eggs
  • 2 large egg yolks
  • ½ cup sugar
  • ¼ cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely grated lemon zest
  • 1 stick cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.

Pumpkin Bread

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ cup extra light olive oil
  • 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Slice the bread into ½ inch slices.

  • 1 cup whipping cream
  • 1 cup mascarpone cheese
  • 3 tablespoons powdered sugar

Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.

  • Segments of 3 large navel oranges plus a few more for garnish
  • ½ cup fresh orange juice

Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Drizzle the layer with some orange juice. Divide the orange curd into three parts and spread one part onto the cake. Divide the orange segments into three piles and add the first pile onto the curd. Repeat twice more and top with the whipped cream. Garnish with a few orange slices. Chill in the fridge, preferably overnight.

Mexican Style Pork Stew with Pomegranate Salsa

December 19, 2016

Delicious stew for the holidays- one of my favorites!

  • 3 to 4 pounds pork shoulder (bone-in, cut into 2 to 3 inch pieces)
  • ½ cup all purpose flour
  • 2 to 4 tablespoons olive oil
  • 4 to 5 tomatillos, peeled and cut in half
  • 1 medium onion, cut in half
  • 2 poblano peppers, cut in half, seeds taken out
  • 1 cubanelle pepper, cut in half, seeds taken out
  • 1 cup cilantro, chopped
  • 3 to 4 green onions, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt
  • 4 cups chicken broth
  • ½ cup queso fresco

Preheat oven to 400 degrees F.

Transfer the tomatillos, onion and peppers to a lined cookie sheet. Roast the vegetables for 30 minutes. Transfer the roasted vegetables to a blender. Add the cilantro and green onions. Blend till a smooth sauce is formed.

Heat a heavy saucepan with the oil. Dredge the pork pieces and brown on all sides. Keep aside. Add the green sauce and chicken broth and bring to a boil. Add the pork pieces and bring to a boil. Lower to a simmer and place lid. Cook for 2 to 3 hours or till the meat is falling off the bone. Skim the excess fat off the top.

Pomegranate Salsa

  • 2 pomegranates, seeds taken out
  • 2 green onions, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon salt

Mix the pomegranate seeds, green onions, cilantro and salt in a medium bowl. Keep aside for an hour. Serve stew topped with salsa and queso fresco.

Spiced Fig Compote

November 21, 2016

This is a great appetizer for the big dinner… I always start with a simple cheese plate with a bowl of fig compote. I made this one with a bit of ground coriander and cayenne pepper. It gave it great flavor. I served it with a log of goat cheese and some delicious crackers. I also served a side of sweet spicy nuts.

  • 1 cup dried figs, sliced
  • ½ cup orange juice
  • Juice of one lemon
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper

Transfer the figs, orange juice, lemon juice, honey, salt, coriander and cayenne pepper into a small saucepan. Bring to a boil and simmer on medium low heat for about 20 minutes till the figs are cooked down and the moisture has cooked away. Serve with cheese and crackers.

Scalloped Potatoes with Roasted Poblano Sauce

November 20, 2016

I am very proud of this recipe. I combined a bunch of peppers, garlic and onion and roasted them till they became soft and deliciously nutty. I then blended the veggies with cream and milk- I basically made a cream sauce to be used to make scalloped potatoes. I bought a reasonably priced mandolin. Usually they are quite expensive and not worth the money. They are handy to have around- as they make slicing the potatoes a cinch. I was done in no time. The whole dish took me hardly any time to make.

I would recommend making the cream sauce ahead of time if you are planning a big Thanksgiving dinner. You could even freeze the sauce and take it out a day ahead and assemble the potatoes the morning of and then bake them right before eating. They are simply delicious…

  • 1 poblano pepper
  • 1 anaheim pepper
  • 1 head of garlic with the top sliced off with a drizzle of olive oil and wrapped in aluminum foil
  • ½ medium yellow onion
  • 1 tablespoon olive oil
  • ¼ cup cream
  • ¼ cup milk
  • Salt

Preheat oven to 400 degrees F.

Place the peppers, wrapped garlic and onion onto a lined cookie sheet. Drizzle the peppers and onion with the oil and massage with fingers. Roast in oven for 30 to 45 minutes, until the peppers are charred on the outside. Let cool. Take the skin off the peppers and squeeze the garlic out of the skins.
Add the roasted vegetables into a blender with cream and milk. Blend till smooth and add salt. Keep aside. This can be made two days in advance.

  • 2 pounds red skinned potatoes, sliced thin about 1/8 inch
  • ½ cup queso fresco, shredded

Divide the potato slices into three batches. Add the first to the bottom of an ovenproof dish (9X9). Spread a quarter cup of green sauce. Repeat till you have the third and last bit of potatoes. Pour all of the sauce covering all the potatoes. Cover with aluminum foil and bake for 45 minutes. Take the foil off and add the cheese. Bake for another 10 to 15 minutes or till the cheese is golden brown.