- 2 (10 ounces) packs cremini mushrooms, sliced
- 2 tablespoons extra virgin olive oil
Heat the olive oil in a large frying pan and add the mushrooms. Saute on high heat for 4 to 5 minutes, till the mushrooms are golden brown. Add salt and turn the heat off.
- ¼ cup fresh or store bought basil pesto
- ½ pound cooked penne with ½ cup spare pasta water
Add the pesto, penne and the pasta water to the mushrooms. Stir well without turning the heat on. Check for seasonings and serve.
½ cup salted pork, cut into chunks less than ½- inch
2 tablespoons olive oil
1 medium onion, chopped
2 to 3 garlic cloves, chopped
28 ounces can of San Marzano tomatoes
½ pound medium shrimp, deveined and cleaned
½ teaspoon hot red pepper flakes
½ pound cooked bucatini, cooked al dente with 1 cup spare pasta water
½ cup fresh parsley, chopped
Heat a wide skillet with the olive oil and salted pork and fry over low heat for 15 minutes or till the fat is rendered out and the meat is crisp. Remove the pork with a slotted spoon and set aside.
Add the onion and garic and sauté over medium heat for five minutes. Crush the tomatoes with hand in the can and add to the onion mixture. Cook for 20 minutes on medium heat with the lid on. Check for seasonings and add salt and the red pepper flakes.
Add the raw shrimp and cook for 2 to 3 minutes. Add the al dente pasta and cook on medium for another 2 to 3 minutes, till the shrimp is cooked through- careful not to over cook. Check for seasonings and garnish with parsley.
½ cup full fat ricotta cheese
1 garlic clove, minced
1/3 cup fresh parsley, chopped
¼ cup Parmigiano Reggiano cheese, grated
1 teaspoon salt
Mix all the ingredients in a small bowl and keep aside.
2 tablespoons olive oil
1 pack chicken sausages (I used roasted garlic ones from Trader Joes), sliced
1 large or 2 medium red pepper, cut into 1 inch squares
1 large yellow onion, cut into 1 inch squares
2 garlic cloves, minced
2 cups tomato sauce (jar, bottle or fresh)
½ cup fresh basil, chopped
Heat a medium saucepan with the olive oil. Add the sausage pieces and sauté on medium high heat and brown both sides, about 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and lower the heat to a simmer. Cover with lid and cook for 15 minutes. Take the lid off, add the peppers and 1 teaspoon salt. Cook on medium heat for 3 to 4 minutes, or till the peppers are soft, but not too soft and falling apart. Check for seasonings and garnish with basil.
4 ciabatta rolls, toasted with a drizzle of olive oil
Add some sausage and peppers into a toasted roll. Top with a dollop of ricotta cheese. Serve with oven fries.
Great time to make this English classic. I like to kick mine up a notch or two.. this time I added cilantro and chives. Everyone loves fish and chips in my family.. I usually make it when we are all home for dinner at the same time- like a Sunday! I made the fish and chips as well as delicious tatar sauce and the mushy peas.
- 1 pound firm fleshed white fish like cod, cut into 3 to 4 fillets
- 2 garlic cloves, grated
Marinate the fish fillets in the garlic and salt. Keep aside for an hour.
- 1 cup plus ½ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 cup cold club soda plus more
- ½ cup cilantro, chopped
- ¼ cup chives, chopped
- 2 eggs, beaten
- ½ cup extra light olive oil
Create a breading station. Add ½ cup flour to a small platter, add some salt, mix and keep aside. Add the beaten eggs and some salt to another platter and mix and keep aside. Transfer the 1 cup flour, baking powder, 1 teaspoon salt, cayenne pepper, cilantro and chives to a medium bowl. Mix well and slowly add the club soda while whisking the batter until completely smooth. Keep aside in the refrigerator until ready to fry.
Add the oil to a wide frying pan and heat on medium heat. In the meantime, take each fish fillet, dredge it in flour, dip it in the egg mixture and then dip it generously in the batter and make sure all parts are coated well. Immerse into the hot oil and repeat with the rest of the fillets. Cook on medium heat, about 3 to 4 minutes on each side or till fish is cooked through but not over done. Place on a paper towel lined platter to drain excess oil. Serve with fries and tartar sauce.
- 4 to 5 yellow skinned potatoes, peeled and cut into wedges
- 3 tablespoons olive oil
Preheat oven to 400 degrees F.
Transfer the potatoes to a saucepan and fill with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and let them dry in the same pan for about 10 minutes. Transfer the potatoes to a lined cookie sheet. Sprinkle the salt and drizzle the olive oil. Mix well and bake in a hot oven for about 20 to 30 minutes or till golden brown. Serve warm with fish.
- 2 tablespoons mayonnaise
- ¼ cup plain yogurt
- Juice of half a lemon
- Zest of a lemon
- 2 teaspoons capers, crushed
- 1 teaspoon salt
- 2 tablespoons fresh chives, chopped
- 2 tablespoons cilantro, chopped
Mix all the ingredients in a small bowl, mix well and serve with fish.
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
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten
Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.
Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds 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 an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.
2 tablespoons ghee or butter
1 teaspoon black cumin seeds
2 inch cinnamon stick
1 medium yellow onion
4 garlic cloves
2 inch fresh ginger
1 cup tomato puree
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 cups paneer, grated
½ cup cream
1½ cups frozen peas
½ cup cilantro, chopped
Transfer the onion, garlic and ginger to a processor and process till finely chopped.
Heat a large frying pan with the ghee/butter. Add the cumin, cloves and cinnamon. Saute on medium heat for 30 seconds. Add the onion mixture and sauté on medium heat, stirring constantly for about 5 to 7 minutes. Add the tomato puree, salt, turmeric, cayenne pepper and coriander and sauté for another 5 minutes. Add the paneer and cream. Bring to a boil and lower heat to a simmer and cook with lid on for 5 minutes. Add the frozen peas, cover with lid and cook for another 5 to 6 minutes. Check for seasonings and garnish with cilantro.