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Tag: pepper

Fennel Apple and Endive Salad

I am always looking for salad ideas in the summer to serve with grilled meats. This is a great one…

  • 1 fennel bulb, core taken out, cleaned and sliced thin
  • 1 medium Pink Lady apple, core taken out, sliced thin
  • 1 green endive, cut in half and sliced thin
  • 1 red endive, cut in half and sliced thin

Transfer all the ingredients to a salad bowl.

Orange Dressing

  • Juice of 4 clementines
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt
  • Pepper

Add all the ingredients to an airtight container and mix really well until all the dressing is emulsified. Pour on to the vegetables and toss well. Add salt and pepper if necessary.

Grilled Pork Tenderloin with Coconut Milk

Okay, maybe a few more warm weather recipes.. although one can make this in the oven, under the broiler. The flavors are yummy with coconut milk, cilantro and lime! I served it with a summer salsa but go ahead and use whichever fruit is in season… I still see mangos and nectarines in the store…get them while they last!

  • One 1½ pound pork tenderloin, cleaned
  • ½ cup coconut milk
  • 1 cup fresh coconut, cut into pieces
  • ½ cup fresh cilantro, chopped
  • 1 inch fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 1 jalapeno, deseeded and chopped
  • Juice of one lime
  • Zest of one lime
  • 2 teaspoons salt

Transfer all the ingredients to a blender and blend till a smooth sauce is formed. Place the tenderloin and the marinade in a zip lock and marinate for 2 to 3 hours.

Take out of the marinade and pat dry with some paper towels. Pour the marinade in a saucepan and bring to a boil and keep aside. Grill or cook the tenderloin till it reaches an internal temperature of 145. Let it rest for a good 15 minutes, covered with aluminum foil.

Nectarine and Mango Salsa

  • 1 nectarine, chopped
  • 1 mango, chopped
  • 1 pepper (any color), chopped
  • 1 jalapeno, minced
  • Juice of one lime
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoon salt

Mix all the ingredients in a serving bowl. Check for seasonings and serve on top of the sliced tenderloin.

Roast Thyme Chicken Quarters with Gremolata

This is a traditional chicken dinner with a kick- I topped the roasted chicken quarters with a delicious mixture of lemon zest, cheese, parsley and olive oil…. so good and decadent. I served the chicken with roasted broccoli and potatoes!

  • 4 chicken quarters
  • Salt
  • Pepper

Compound Butter

  • ½ stick butter, room temperature
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Extra virgin olive oil
  • 2 medium yellow onions, sliced

Mix the butter, thyme, salt and pepper in a small bowl. Loosen the chicken skin with fingers and add half of the butter inside the skin of all four pieces and the other half on top. Drizzle a bit of olive oil on top and sprinkle some salt and pepper. Marinate for 2 to 3 hours.

Heat a large frying pan. Brown the chicken pieces skin side down on medium high heat for 3 to 4 minutes.  Take out and place into a baking pan on top a layer of sliced onions. Roast for 30 to 40 minutes, depending on the size of the leg quarters. Take out and let them sit for 10 minutes. Keep the onions for later.

Gremolata

  • ½ cup parsley, chopped
  • 1/3 cup Parmigiano Reggiano cheese, grated
  • Zest of one lemon
  • ¼ to 1/3 cup extra virgin olive oil

Mix all the ingredients together.

Serve chicken with a spoon of the gremolata on top and some onions on the side.

 

Roasted Butternut Squash with Maple Syrup

Sometimes simple is the way to go- actually that is my way when it comes to entertaining for any event- even when it is a casual dinner party.

When it comes to holiday entertaining I try to make things simple for myself and look for recipes that I can make in advance or at least prep in advance.

For Thanksgiving there is a lot to think about and so I make sure not every dish is complicated and time consuming.

This is one of the side dishes that is delicious yet very simple to make. All I did was to cut up a butternut squash, drizzle it with olive oil and good maple syrup- thats it. 40 minutes in the oven and I had a fabulous side dish. It is delicious with the sweet maple syrup and a bit of savory salt.

You can buy already cut up butternut squash to make things easier for yourself. Prep it in advance- the morning of and even roast it. You can reheat it right before the big feast is served… easy and yummy- that is the way to go.
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Roast Lamb

This is an amazing roast to make for the holidays. We originally had it in Spello, Umbria. A friendly woman named Paula made it for us. I watched her make it step by step and replicated it at home.

I realized the ingredients make an amazing difference. The Italian vegetables and meats are amazingly fresh and taste so different. I tried my best to buy the most local and fresh ingredients I could find including using herbs from my garden.

The key is to use a lamb shoulder which can be roasted several hours in the oven. If you prefer a lamb leg, make sure you don’t over cook it.

It is perfect for Christmas. I made it with a white bean ragu, a big green salad and a huge tray of tiramisu. How can you go wrong with that??

  • One 5 pound lamb shoulder roast
  • ¼ cup chopped pancetta
  • ¼ cup chopped pork fat
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 tablespoon fresh sage
  • ¼ cup fennel frawns
  • 2 garlic cloves
  • Salt
  • Pepper
  • 2 cups chicken broth

Preheat oven to 425 degrees F.

Process the pancetta, pork fat, rosemary, thyme, sage, fennel frawns and garlic cloves in a food processor until smooth. Keep aside.

Place the roast in a roasting pan and spread the pancetta mixture on the lamb roast- you can use all of it or save some for roast vegetables to be served on the side. Sprinkle salt and pepper. Pour 2 cups chicken broth at the bottom of the pan. Place the pan in the oven and roast for about 2 to 2 ½ hours. Bring the heat down to 350 degrees and roast for another 45 minutes- till the meat is tender and soft.

Buttered Haricot Vert

I made these beans with the roast chicken breast. As I was making the gravy, I took out some yummy chicken and potato bits from the bottom of the roast pan and added them to the beans. All the yummy flavor made the beans absolutely delicious.

  • 1 pound haricot vert (I found green and yellow), trimmed and rinsed

Bring a medium saucepan with water to a boil. Blanch the beans for 2 minutes and shock in cold water to keep the color.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Melt the butter and oil in a frying pan and add the beans. Coat and mix together and add the salt and pepper. Cook for 2 to 3 minutes and serve.

Lemon Pesto Roast Chicken

Roast Pesto Chicken Even in summer I crave a delicious roast chicken. A lot of people are intimidated and purchase them already roasted from the stores.. while that is okay in a pinch- it is really easy and satisfying to make your own… and once one tastes the difference, one can never go back.. Try this one next time you are in the mood for a yummy roast chicken..
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