Friday, November 30, 2007
1 can tomato sauce
1 quart water
1/2-1 cup onion
2 cups frozen green beans
(2) 12 oz cans of artichoke hearts
1 small can sliced black olives
2-3 cloves garlic
lots of black pepper to taste
*saute onions in olive oil, and add to mixture
*drain artichokes, break into small pieces while it cooks
Thursday, November 29, 2007
2/3 cup finely chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 Tbs grated onion
2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp dried marjoram
1/2 tsp crushed red pepper flakes
*Combine all, rub on mean and grill
1 Tbs ground dried lemon peel
1 TBS ground dried orange peel
1 Tbs sugar
1/2 cup chopped fresh flat-leaf parsley
1 tsp dried oregano
1/5 teaspoons kosher salt
1 tsp ground black pepper
1/4 tsp cayenne pepper.
*Combine all of the ingredients
* Rub onto selected meat and grill away!
1 cup water, divided
4 Tbs butter (no substitutes)
6 egg yolks
4 Tbs sugar
2 1/2 cups whipping cream
In microwave heat chocolate, 1/2 cup water and butter until melted. stirring after 1 minute. Set aside to cool. IN small heavy saucepan whisk egg yolks, sugar and remaining 1/2 cup water. Cook and stir over low heat until temp reaches 160 degrees (DO NOT let it get any higher or your eggs will scramble). Whisk into chocolate mixture (I strain through mesh, just in case). Let cool, either in fridge or freezer, stirring occasionally or over an ice bath stirring continually. Whip cream, fold chocolate into cream. Spoon into dessert dishes (8). Refrigerate for at least 4 hours. Top with lightly sweetened whipping cream and grated chocolate.
*You can also spoon into 2 baked pie crusts of your choice (pastry, graham, shortbread)
Monday, November 12, 2007
As envisioned by Smitten Kitchen
½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.