Tag: chives
Herbed Ricotta and Potato Gnocchi
- 1 one pound russet potato
- ½ cup whole milk ricotta cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon fresh ground nutmeg
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh chives
- 1 egg, beaten
- ½ cup freshly ground Pecorino Romano
- 1 cup plus more flour
Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.
Marinara Sauce
- 1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- Salt
- Pepper
Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.
Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese
Cilantro and Chives Fish and Chips
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
- Salt
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
- Salt
- 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.
Fries
- 4 to 5 yellow skinned potatoes, peeled and cut into wedges
- 3 tablespoons olive oil
- Salt
- Pepper
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.
Tartar Sauce
- 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.
Summer Barbecue Side Dish Recipe: Herbed Potato Salad
- 2 pounds red skin potatoes
- 2-3 large eggs
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- Juice of one lemon
- 2 teaspoons salt
- 1 cup cilantro, chopped
- ½ cup dill, chopped
- ¼ cup chives, chopped
- 5 green onions, chopped
In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.
Shrimp Cake Sandwich with Chili Lime Sauce
Great recipe for the warm days coming our way…
- 12 medium shrimp, deveined and cleaned with tails off
- 2 green onions, chopped
- ½ yellow pepper, chopped
- 2 tablespoons chives, chopped
- Juice of one lime
- 1 egg, beaten
- 1½ cups panko breadcrumbs
- Salt
- 2 tablespoons olive oil
- 2 tablespoons butter
Transfer the shrimp to a food processor and process for 10 seconds. Add the green onions, pepper, chives, lime juice, egg and 2 teaspoons salt. Process till smooth for about 45 seconds. Add ½ cup panko and process for another 15 seconds. Take out and form into 4 patties and roll into the remaining 1 cup panko. Place the patties on a parchment paper and refrigerate for at least 30 minutes. Heat a non-stick with the olive oil and butter on medium heat. Cook the shrimp patties for 4 minutes on each side or till cooked through.
Chili Lime Sauce
- ¼ cup mayonnaise
- 2 tablespoons yogurt
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- Juice of one lime
Mix all ingredients well in a small bowl. Serve the shrimp cakes in ciabatta rolls with the lime sauce.
Spaghetti with Fried Egg and Pangritata
What is pangritata, you ask? Well it is some bread crumbs cooked in olive oil with some herbs.. I added some lemon zest for good measure… It creates an amazing texture in any dish. This recipe is simple with pasta and eggs topped with breadcrumbs… so, so simple and so good! Perfect for meatless Mondays…
Pangritata
- 2 tablespoons extra virgin olive oil
- ½ cup panko bread crumbs
- 1 tablespoon fresh rosemary, minced
- Zest of a small lemon
Heat a large frying pan with the oil. Add the bread crumbs and sauté on medium heat for 4 to 5 minutes till golden brown. Add the rosemary, stir and turn heat off. Take out in a small bowl and add the lemon zest and mix well and keep aside.
- ½ pound spaghetti, cooked al dente with 1 cup of pasta water spare
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 3 eggs
- 2 tablespoons fresh chives, chopped
- ½ cup grated grana padano cheese
Heat the same frying pan with the oil and butter. Add the garlic and cook for a minute on low heat. Add the eggs and cook on medium heat till the whites are cooked just barely through and the yolks are still runny. Add the cooked spaghetti and mix well, incorporating the eggs well. Add the chives and cheese. Mix well and check for seasonings. Add salt if necessary. Garnish with the Pangritata and serve immediately.
Pasta with Spring Peas and Pancetta
The pasta theme continues with a very simple and delicious pasta with a bit of pancetta and lots of peas- yummy and quick!!!
- 2 tablespoons extra virgin olive oil
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 3 cups tomato sauce
- Salt
- 2 cups frozen peas
- ½ cup chives, chopped
- ½ pound cooked pasta with 1 cup pasta water
- ½ cup Grana Padano cheese, grated
Heat a large frying pan with the pancetta and oil. Saute on medium heat for 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 4 to 5 minutes. Add the tomato sauce and salt and cook on a simmer for 20 minutes. Add the peas, bring to a boil and lower heat to a simmer. Add the chives, pasta and pasta water if needed. Mix well and cook till the sauce is thickened. Season with salt and garnish with cheese.
Potatoes Corn and Carrots with Dill
This is a great side or main dish. I made it as a main dish for meatless Monday. The classic is a combination of potatoes, carrots and peas.. but as I started cooking, I realized I didn’t have frozen peas… what?? I had no idea.. so I used roasted frozen corn instead and the combo was great!!!
- 2 tablespoons ghee/butter
- 3 green onions, chopped
- 1 inch fresh ginger, grated
- 3 medium yellow skinned potatoes, chopped into 1 inch dice
- 3 carrots, chopped into 1 inch dice
- 1 cup roasted corn, frozen
- 2 teaspoons salt
- 2 teaspoons ground coriander powder
- ½ teaspoon cayenne pepper
- ¼ cup fresh dill, chopped
- ¼ cup fresh chives, chopped
- ½ cup cilantro, chopped
Heat a saucepan with ghee/butter on a medium heat. Add the green onions and ginger. Saute on medium heat for 3 to 4 minutes. Add the potatoes, carrots and corn. Add salt, ground coriander and cayenne pepper. Saute on medium heat for 4 to 5 minutes. Turn the heat to low and cover with lid and cook for 5 to 6 minutes or till the potatoes and carrots are cooked through. Mix well and taste for seasonings. Turn heat off and add the herbs. Mix well and serve.