Appetizer
Arugula Salad
2 servings
Dressing
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1 teaspoon Kosher sea salt
1/4 teaspoon pepper
Salad
1/2 cup toasted pecans halves
1/4 cup dried cranberries
2 tablespoons crumbled blue cheese
3 cups baby arugula
Directions
Toast the pecans in a preheated 350 degree F oven for about 10 minutes.
Whisk in a medium mixing bowl: balsamic vinegar, honey, and mustard. Add olive oil slowly, while whisking briskly, then season dressing with salt and pepper.
Place the arugula in a salad bowl; add some dressing and toss to coat. Add the pecans and cranberries. Divide the salad between 2 serving plates; top each with the crumbled blue cheese.
Main Course
Seafood in Creole Sauce
Serve with Crusty Bread on the side.
2 servings
Ingredients
4 tablespoons extra-virgin olive oil, divided
1/2 medium onion, finely chopped
1 clove garlic, finely chopped
1/2 stalk celery, finely chopped
1/2 small bell pepper, finely chopped
1 small fresh chile pepper, chopped
1 teaspoon tomato paste
1 cup chopped plum tomatoes
3/4 cup chicken or fish stock or water
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme
1 teaspoon Creole seasoning (Store-bought or see recipe below)
1/4 teaspoon hot pepper sauce, optional (depending on how hot the chile pepper is)
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 tablespoons all-purpose flour or low carb flour
4 U.S. sustainably caught raw shrimp, 16-20 per pound
4 large sea scallops
8 oz red snapper, redfish, cod or haddock fillet, skinned and cut into 2 portions
Directions
For the sauce
Heat 2 tablespoons oil in a large deep skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, 3-4 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the tomato paste; cook, stirring, about 30 seconds. Add tomatoes, broth, wine, creole seasoning, hot sauce if using and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20-30 minutes until very thick. Season with ¼ teaspoon each salt and pepper and return to a gentle simmer.
Peel shrimp and set aside. Wash scallops and remove side muscle and set aside.
For the redfish
Whisk flour with ½ teaspoon each of salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add the fish and cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Cook shrimp and scallops in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes adding the remaining oil if needed.
Transfer the shellfish to the sauce; simmer for 1-2 minutes. Serve in individual bowls.
Creole Seasoning
Ingredients
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt
Directions
Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined. Store in an airtight container or zip lock bag.
Dessert Course
Cherry Clafoutis
Clafoutis is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and with cream.
For Valentine’s Day, I use a heart-shaped layer cake pan.
Ingredients
4 eggs
2/3 cup (5 oz./155 g) sugar
6 tablespoons (2 oz./60 g) all-purpose flour
2 teaspoons vanilla extract
1 cup (8 fl. oz./250 ml) heavy cream
1/2 teaspoon salt
1 1/2 lb. (750 g) fresh cherries, pitted, or 1 1/4 lb. (625 g) frozen cherries, thawed and drained
2 tablespoons Amaretto
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Whipped Cream or Vanilla Ice Cream for serving (optional)
Directions
Preheat the oven to 350°F
Grease a round 9-10″ baking dish and cut a piece of parchment paper to fit on the bottom. Arrange the cherries on the bottom of the pan in a single layer and then set aside.
Combine the rest of the ingredients – except for sliced almonds – in the bowl of a food processor or blender and process on high speed until thoroughly blended; the mixture will be similar to a thin crepe batter.
Pour the mixture over the cherries and then sprinkle the sliced almonds across the top.
Bake in the preheated oven for about 50-60 minutes, until puffed and golden brown. If you find that the clafoutis browns too quickly, cover it loosely with a sheet of aluminum foil.
Remove the pan from oven and let cool for a few hours then transfer to the refrigerator to chill completely. Serve with sweetened whipped cream or a scoop of vanilla ice cream on the side.
To make this dessert gluten-free and low carb:
Ingredients
4 eggs
1/3 cup sugar substitute
½ cup almond flour
¼ cup arrowroot powder flour
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt
2 cups fresh raspberries or blueberries
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Follow the directions in the recipe above.
Steak Kabobs
For a heartier meal, add a tomato salad and some soft rolls.
2 servings
Ingredients
2 ribeye steaks, each 10 oz
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/4 cup olive oil
6 mushroom caps
1 small zucchini, cut on the diagonal into half-inch pieces
1 medium yellow onion, quartered
Directions
Add the balsamic vinegar, olive oil, garlic, salt, pepper, and rosemary to a bowl and whisk well to combine.
Trim all the fat from the steaks and cut them into one-inch cubes. the steaks and cut into even sized cubes.
Add the meat to the marinade and stir well. Add the vegetables and stir. Refrigerate the mixture for several hours before grilling.
Preheat an outdoor grill and oil the grill grates. You may also cook the kabobs on a stovetop grill.
Place the meat cubes on one long skewer or two short. Alternate the vegetable on another skewer.
Cook the meat skewers over the grill for about 8 minutes. Grill the vegetables for about 6 minutes until grill marks appear.
Garlic and Herb Rice
Ingredients
1 1/2 cups uncooked long-grain white rice
3 cups low-salt chicken broth
2 tablespoons olive oil
2 large garlic cloves, minced
3/4 teaspoon salt
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon
1/2 teaspoon dried Italian seasoning
Directions
Bring the broth to a simmer in medium saucepan.
Heat oil in large saucepan over medium heat. Add garlic; sauté until tender, about 1 minute. Add rice; stir 2 minutes.
Add the hot broth and 3/4 teaspoon salt and bring to boil.
Reduce heat to low; cover and cook until the rice is tender, about 25 minutes.
Turn off the heat; let stand, covered, 10 minutes. Add herbs to the rice; fluff with a fork and serve with the kabobs.
Grilled Rib-Eye Steaks
2 servings
Ingredients
Sauce
2 tablespoons balsamic vinegar
1 minced green onion
1 tablespoon extra-virgin olive oil plus more for steaks and grill
1/8 teaspoon dried crushed red pepper
1 tablespoon chopped fresh Italian parsley
1/2 tablespoon drained capers
1/2 teaspoon fresh thyme leaves
Steaks
Two 3/4-inch-thick grass-fed rib-eye steaks
1 garlic clove, pressed
2 teaspoons smoked paprika
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
Directions
Rub both sides of the steaks with oil and garlic. Mix paprika, coarse salt, and black pepper in small bowl. Sprinkle on both sides of the steaks. Let stand at least 15 minutes and up to 1 hour.
Combine the sauce ingredients in a small glass dish. Set aside
Prepare an outdoor or stovetop grill (medium-high heat). Brush the grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to serving plates.
When the steaks are cooked and resting, heat the sauce in the microwave until hot, about 1 minute. Spoon the sauce over the steaks and serve.
Green Bean Casserole
Servings 6
Ingredients
1 pound fresh green beans, trimmed and cut into 1-inch lengths
1 clove garlic, minced
4 tablespoons dry white wine or dry vermouth
2 tablespoons butter
6 ounces cream cheese, softened
3 ounces cheddar cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 cup unsalted chicken stock/broth or vegetable stock
Salt to taste
1/4 teaspoon pepper
Shallot topping, recipe below
Directions
Preheat the oven to 350 degrees F. Butter an 8×8 ovenproof casserole dish.
Cook green beans to your liking. Boil in salted water or steam them on for 3-4 minutes..drain and place in a mixing bowl.
Sauce: In a saucepan heat the butter and add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the wine. Saute for about a minute or until the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted.
Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt, and pepper. Whisk and taste to adjust seasoning.
Pour the sauce into the bowl with the green beans and stir together. Pour the green bean mixture into the buttered baking dish. Put the green bean casserole in the oven and bake for 15-20 minutes or until bubbly around the sides. Sprinkle with the fried shallots and serve.
Fried Shallots
Ingredients
Vegetable oil
4 large shallots, peeled and sliced lengthwise about 1/8-inch thick
Salt
Directions
Pour about one inch of oil into a deep skillet. Add shallots and place the pot over medium
heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
Place a fine-meshed sieve over a bowl. Transfer shallots to the sieve and let drain well. (Save the oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.’
Spinach-Stuffed Tomatoes
6 servings.
Ingredients
6 medium tomatoes
2 tablespoons butter, melted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded mozzarella cheese
3/4 cup dry bread crumbs
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Salt
Directions
Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.(Save the use the pulp for tomato sauce.)
Combine the bread crumbs, Italian seasoning garlic powder and black pepper in a small bowl. Set aside 1/4 cup for the topping. Add spinach and mozzarella cheese to the remaining crumb mixture. Sprinkle the tomato shells lightly with salt; stuff with the spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Toss the reserved crumbs with the melted butter. Sprinkle over tomatoes. Bake, uncovered, at 350°F for 20-25 minutes or until crumbs are lightly browned.
Select beets that are heavy for their size and show no surface nicks or cuts. If they’re sold with their tops on, the greens are always a good indicator of freshness as they show wilting very quickly. So, buy beets that have very crisp leaves attached. Save the leaves and cook them for a side dish, as I did in the Stuffed Chicken Rolls for later in the week. I will post that recipe on Friday.
Marinated Roasted Beet Salad
4 servings
Ingredients
Two bunches (6) medium-sized beets
Kosher salt
Freshly ground pepper
1 garlic clove, sliced
¼ cup sliced red onions
2 tablespoons balsamic vinegar
Extra virgin olive oil
Directions
Heat the oven to 400°F.
Wash and trim the beets so the stems and roots are about ½-inch long.
Place the beets onto a double layer of heavy-duty aluminum foil. Place the foil on a baking sheet, sprinkle the beets with salt and pepper, add the garlic slices and drizzle with a little olive oil. Close the package tightly and place in the oven for about an hour or until the beets are easily pierced with a knife.
Cool the beets before peeling.
Cut the beets into thick slices and place in a serving bowl.
Season to taste with salt, pepper, and the balsamic vinegar. Mix well.
Marinate the beets for at least 30 minutes, stirring once or twice, before adding a few tablespoons of extra virgin olive oil.
Pan Seared Fish Fillets with Tomato Bacon Sauce
Ingredients:
4 (12 ounces) thin fish fillets
1 large Florida tomato, diced
2 slices cooked bacon, crumbled
1/4 cup vegetable stock
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped fine, plus extra for garnish
1 garlic clove, grated
1 small shallot, finely minced
6 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
Sea salt and fresh ground pepper, to taste
Directions
Lightly season the fillets with salt, pepper, and fresh parsley.
Preheat a skillet just large enough to fit the fillets over medium-high heat. Add the olive oil and carefully place the seasoned fillets skin side up in the sauté pan. Cook each fillet for 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet. Remove the cooked fillets from the pan and place on a plate.
Add the tomatoes, shallot, and garlic to the skillet. Cook the tomato mixture until the tomatoes start to wilt and release their juices. Add the heavy cream, lemon juice, and vegetable stock. Quickly bring the ingredients to a boil and reduce the heat to low. Taste the sauce and adjust the seasoning. Return the fish to the skillet just to warm the fillets. Garnish with chopped parsley and serve.
Sautéed Baby Zucchini
Scallions (green onions) are also in season in the spring. Look for crisp, bright-green stalks and a firm white base. Avoid stalks with any slimy, wet tops.
Young zucchini are in season where I live. If they are not available in your area, substitute another vegetable, such as green beans.
Ingredients
1 tablespoon olive oil
2 young zucchini
2 scallions, sliced thin
1 garlic clove, grated
1 tablespoon chopped fresh oregano
Directions
Cut each zucchini in half lengthwise and then cut each in half crosswise to make 8 pieces.
Heat the oil in a small skillet and place the zucchini cut side down in the pan. Sprinkle the garlic and scallions over the zucchini. Let cook for 7- 8 minutes, stirring occasionally.
Take the pan off the heat and sprinkle with oregano and salt and pepper to taste. Toss to coat and serve.
This easy, oven bake makes a wonderful, flavorful dinner with plenty extra for leftovers. I only use the breasts, thighs and chicken legs in this recipe. I also cut the breasts in half. The rest of the chicken parts are used for soup stock. If you would like to use the entire chicken for this recipe, then cut it into 12 pieces.
Chicken and Sausage Bake
Serves 6-8
Ingredients
One whole chicken (about 4 lbs) cut into 8 pieces
1 ½ bs sweet Italian pork sausage cut into 3 inch lengths
Two medium sweet onions, cut into eighths
6 mini bell peppers, seeded and cut in half
½ cup chicken broth
2 teaspoons dried Italian seasoning
1 teaspoon red chili flakes
3 garlic cloves, minced
4 tablespoons olive oil
Sea salt & coarse black pepper
Directions
Preheat oven to 400 degrees F.
Arrange the chicken pieces and sausage in an oiled oven-proof casserole dish. Sprinkle all the chicken pieces with sea salt and pepper.
Sprinkle the garlic over all the sausage and chicken. Add the onions and peppers.
Sprinkle the Italian seasoning and red pepper over all the vegetables, chicken and sausage. Drizzle with the olive oil.
In one corner of the baking dish, pour in the chicken broth.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and cook an additional 30 minutes.
Remove from the oven and serve with Italian bread.
Tomato Feta Salad
Don’t forget to let the salad marinate. It will develop great flavor.
4 servings
Ingredients
1 tablespoon good quality balsamic vinegar
1/2 teaspoon dried basil or oregano
1/2 teaspoon salt
1/2 cup coarsely chopped sweet onion
4 diced plum tomatoes or a pint of multi-colored grape tomatoes, halved
¼ cup kalamata olives, cut in half
2 tablespoons extra virgin olive oil
1/2 cup cubed feta cheese
Directions
In a serving bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes.
Add the tomatoes, oil and feta cheese; toss to coat. Let marinate at room temperature for one hour. Serve with a slotted spoon.
July is a month when everything seems to be in season. Even our young fig tree that we planted in April is producing some figs. Here is a photo of our very first fig. You will have to wait a bit until I can show you what I can make with them,
My CSA share and the farmers’ markets are filled with wonderful produce to choose from and turn into some delicious meals. I like to try new ideas for recipes with some of the vegetables that are not plentiful during the cooler months. So this month is a good time to cook with poblano peppers, fresh tomatoes, yellow squash, eggplant and okra. Looking for something different, give one of these recipes a try.
Eggplant Caponata
Ingredients
1 1/2 pound eggplant (1 large)
1 garlic clove, minced
Olive oil, plus extra for the baking pan
Half a medium onion, finely chopped
2 ribs celery, finely diced
1/2 teaspoon crushed red pepper flakes
11/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped oil cured olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Crostini
Directions
Preheat the oven to 400°F.
Cut the eggplant in half lengthwise and score twice with a knife (not hitting the skin on the bottom.)
Roast face down on a foil lined baking sheet that has been brushed with olive oil, about 20 minutes or until tender.
Let drain on a paper towel for 10 minutes, cut side down.
Scoop the eggplant out of the skin and finely chop.
Heat 1 tablespoon olive oil over medium heat in a medium, heavy saucepan.
Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.
Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more.
Add the eggplant, capers, red peppers, olives and parsley and cook until thickened and all visible liquid has evaporated.
Cool to room temperature. Drizzle with olive oil and garnish with basil leaves. Serve with toasted Italian bread slices.
Summer Squash and Potato Pie
Ingredients
Vegetable cooking spray
4 tablespoons butter, melted
2 small sweet onions
4 medium red potatoes
2 medium zucchini
3 (yellow) summer squash
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1/2 cup shredded cheddar cheese
Directions
Cook the potatoes in boiling, salted water until barely tender. Drain, cool and peel.
Very thinly slice the onions, zucchini, squash and potatoes.
Preheat oven to 375°F
Coat a 10-inch quiche dish or pie pan with cooking spray.
Alternate, overlapping slightly, slices of onion, potato, zucchini and yellow squash in a single circular layer all around the dish (see photo),
Sprinkle with thyme, salt and pepper.
Drizzle with the melted butter. Cover with aluminum foil.
Bake for 45 minutes. Remove the foil and bake 45 minutes more or until golden brown.
Remove the dish from the oven and sprinkle with the shredded cheese. Return the pie to the oven and bake until the cheese is melted.
Let stand 10 minutes before serving.
Pasta with Tomato and Zucchini Sauce
Ingredients
3 oz Prosciutto, diced
1 pint grape tomatoes, cut in half
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil plus 1 tablespoon
1 lb short pasta (such as penne)
2 zucchini, diced
1 cup freshly grated Parmigiano-Reggiano cheese
Directions
Cook the prosciutto in the 1 tablespoon olive oil until crisp. Remove to a paper towel lined plate.
In a large bowl, toss together the tomatoes, zucchini, basil, parsley, garlic, salt, chili flakes and remaining olive oil.
Add this mixture to the skill and cook for 2-3 minutes, just enough time to heat the ingredients.
In a large pot of boiling salted water, cook the pasta until al dente; drain well.
Add the pasta to the skillet vegetables along with the grated cheese and the crispy prosciutto, toss again and serve in individual pasta bowls.
Creamy Corn Stuffed Poblano Peppers
Ingredients
8 small poblano peppers
1 tablespoon olive oil
1/2 cup diced scallions
2 teaspoons minced garlic
1 teaspoon ground chili powder, divided
1 cup fresh corn kernels cut from cobs (about 2)
2 tablespoons chopped cilantro
4 oz cream cheese
1/2 teaspoon salt
Grated zest of a 1/2 lime, plus the juice of 1 lime
1/4 cup shredded cheddar cheese
Salsa, optional
Directions
Preheat the oven to 450 degrees F.
Put the poblano peppers on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon salt.
Roast until they begin to soften, about 15 minutes.
Using a paring knife cut the top off each pepper—be careful not to puncture or rip the peppers.
Remove and discard any seeds and membranes from the opening in the top; set the peppers aside.
Remove the corn kernels from the cobs; add to a bowl along with the scallions.
Stir in the cream cheese, cilantro, ½ teaspoon chili powder, ½ teaspoon salt, cheddar cheese, the lime zest and lime juice.
Divide the stuffing mixture into 8 equal portions.
Stuff each pepper with the filling using your fingers to push the stuffing down into the peppers and place them in an oiled baking dish.
Reduce the oven temperature to 425°F and arrange a rack in the middle of the oven.
Bake the peppers until the filling is heated through, 25 to 30 minutes. Serve with salsa, if desired.
Oven Roasted Okra
I had never tried okra until this year, when my CSA farm included a bunch in my share. I did some research and found a way to make it tasty from the New York Times cooking section. The secret to good tasting, non-slimy okra is oven roasting. Use small, thin okra for the best taste.
Ingredients
1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper
Directions
Preheat the oven to 450 degrees F.
Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.
Trim away the stem ends and the tips and place the okra in a large bowl. Generously salt the okra and toss with the olive oil until coated.
Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.
The okra should be lightly browned and tender. If you don’t want it too brown, roast at 400 degrees F.
Remove the pan from the oven, toss with fresh thyme and freshly ground pepper. Transfer to a platter. Serve hot.
Besides a wide selection of spring vegetables, my market had American raised grass-fed, organic lamb on sale. Lamb is traditional for spring and it is tender at this time of year. I think lamb benefits from a simple marinade with lots of fresh herbs added. Grass-fed lamb has a sweet, clean taste with the flavor of herbs and grasses eaten on the pasture. It is never greasy and the texture is firm and tender.
One of the best ways to cook lamb chops is to grill them. They cook quickly — just a few minutes per side — and are best cooked to medium-rare, with an internal temperature of 120 degrees. Once you take the chops off the grill, let them rest a few minutes. They’ll continue to cook and the temperature will rise a few degrees.
Grilled Lamb Chops
2 servings
Ingredients
4 loin lamb chops, about 1 ½ inches thick, as much fat as possible removed
2 tablespoons olive oil
1 garlic clove, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
¼ teaspoon coarse black pepper
½ teaspoon coarse sea salt
1 lemon, cut in half
Directions
Place the lamb chops in a glass dish with a cover. Add the oil, garlic, rosemary, oregano and black pepper. Toss the lamb in this mixture.
Cover the dish and refrigerate for at least four hours.
Remove the dish from the refrigerator about 30 minutes before grilling.
Prepare an outdoor grill and oil the grill grates.
Add the salt to the lamb chops and place them on the grill. Cook for about 5 minutes on each side or to taste.
Remove the meat from the grill to a serving plate and squeeze the lemon juice over the lamb. Let rest five minutes before serving.
Cucumber Yogurt Salad
3-4 servings
Ingredients
2 large cucumbers
4 tablespoon plain Greek yogurt
1 garlic clove, minced
Half a sweet onion, finely chopped
1/2 teaspoon dried dill
1 teaspoon rice vinegar
½ teaspoon agave syrup
½ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese
Directions
Peel the cucumbers and cut them in half. Remove the seeds with a spoon and slice the cucumbers.
In a medium bowl combine yogurt, minced onion, garlic, dill, vinegar, agave, salt and black pepper.
Add cucumber and feta cheese to the yogurt mixture and toss until combined well.
Add salt and pepper to taste, if needed. Refrigerate several hours before serving.
Roasted Beets and Carrots
4 servings
Ingredients
3 large beets, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon honey
1 sprig fresh rosemary
kosher salt and black pepper
Balsamic Glaze with Figs
Directions
Heat the oven to 375° F. Toss the beets, carrots, oil, honey, rosemary, 1/2 teaspoon salt and ¼ teaspoon pepper together in a one quart baking dish. Cover the dish with foil.
Roast for about 45 minutes or until tender. Drizzle with the balsamic glaze before serving.
This past weekend, I had friends visiting us from Switzerland. I wanted to make a special Italian dinner for them. One that was not a typical Italian-American dinner but a dinner with dishes that are particular to Tuscany; one of their favorite places to visit. Dinner was big hit.
First Course
Italian Red Onion Soup with Parmesan Crisps
Serves 6
Ingredients
- Parmesan crisps, recipe below
- 3 tablespoons butter
- 4 red onions, peeled and thinly sliced
- 1 tablespoon all-purpose flour
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons honey
- 1/2 cup white wine
- 8 cups vegetable broth
Directions
Melt the butter in a soup kettle and cook the onions, covered, for 10 minutes.
Stir in the flour and cook for a minute. Add the salt, pepper, honey and wine and heat until the wine reduces a bit.
Add the broth, bring to a boil, lower the heat, cover the pan and simmer for 2 hours. Serve in individual bowls garnished with the crisps.
Parmesan Crisps
Makes 6 crisps
.Ingredients
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 350 °F.
Line a baking sheet with parchment paper. (Do not use cooking spray.)
Mound 3 level tablespoonfuls of cheese in 5 inch long strips about 2 inches apart on the baking sheet.
Bake until the cheese is melted, soft and a very light golden color, about 5 minutes.
Remove from the oven and place the baking pan on a cooling rack. Do not disturb the crisps until completely cooled and firm to the touch, about 20 minutes.
Using a thin spatula or knife, lift the crackers from the baking sheet.
Make Ahead Tip: Store in an airtight container for up to 4 days.
Sourdough Cheese Rolls
Ingredients
- 1 tablespoon instant yeast
- 3/4 cup warm water
- 3 cups unbleached all-purpose flour
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1 cup sourdough starter (at room temperature)
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 cup grated Italian cheese (half grated parmesan and half shredded mozzarella)
- 2 teaspoons salt
Directions
Combine 2 cups of all-purpose flour, yeast, sourdough starter, sugar, butter, egg and salt in an electric mixer bowl. Beat 3 to 4 minutes.
Add baking soda to the whole wheat flour and blend into the flour-yeast mixture. Add cheese and remaining flour to make a soft dough.
Switch to the dough hook and knead until smooth (5 to 8 minutes).
Place in a greased bowl; turn once. Cover; let rise until double (1 ½ to 2 hours). Punch the dough down. Cover; let rest 10 minutes.
Preheat the oven to 375 degrees F. Oil 2 baking sheets.
Divide the dough into 24 pieces and shape into balls. Place on the oiled baking sheets. Cover; let rise until double (25 to 30 minutes).
Bake at 375 degrees F about 20 minutes.
Second Course
Grilled Italian Sausage with Grapes
Ingredients
- 2 pounds sweet Italian sausage grilled and cut into 2 inch serving pieces
- 1 tablespoon olive oil
- 1 pound seedless red grapes, halved lengthwise
- 4 shallots sliced thin
- 1/4 cup chicken broth
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/4 cup dry red wine
- 1 tablespoon chopped fresh oregano
- 2 teaspoons excellent quality balsamic vinegar
Directions
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the grapes, shallots and broth and heat.
Stir pepper and salt into the grape-onion mixture and continue to cook, stirring frequently, until the grapes are soft but still retain their shape, 3 to 5 minutes longer.
Reduce heat to medium, stir in the grilled sausages, wine and oregano and cook, scraping up any browned bits, until the wine is reduced and the sausages are hot.
Arrange the sausages on a serving platter and spoon the grape mixture over the top. Drizzle with the balsamic vinegar and serve.
Quick Creamy Polenta
Ingredients
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon salt, if using water
- 1 tablespoon butter
- 1 cup quick cooking polenta
- 1/4 cup grated Parmesan cheese
Directions
Bring the broth and cream to a boil. Add salt and butter, then while stirring, slowly pour in the polenta.
Stir until there are no lumps, then turn the heat down to a bare simmer. After 5 minutes, stir in the Parmesan and turn off the heat. Cover the pan until ready to serve.
Italian Style Peas
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 16 ounces frozen green peas
- 1 tablespoon chicken stock
- Salt and pepper to taste
Directions
Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper.
Cover, cook until the peas are tender, about 5 minutes and serve.
Dessert Course
Ricotta Cheesecake with Cherry Sauce
Cheesecake
- Soft butter for the pan
- ½ cup crushed Amaretti cookies
- 1 cup sugar
- 1/2 cup all-purpose flour
- 2 pounds ricotta cheese, drained
- 1 teaspoon orange zest
- 6 eggs, at room temperature
- 1 tablespoon amaretto liqueur
- 1/4 teaspoon salt
Cherry Sauce
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon amaretto liqueur
- ¼ cup sugar
- Pinch of salt
- 2 tablespoons cornstarch
- 2 cups fresh or frozen dark sweet cherries, pitted
Directions
For the cake:
Preheat the oven to 325 degrees F. Set an oven rack in the middle of the oven.
Butter a 9 inch springform pan. Sprinkle the pan with amaretti cookie crumbles to cover the bottom and sides of the pan.
Place the pan on a rimmed baking sheet.
In a large bowl of an electric mixer, combine the ricotta, orange zest and sugar. Mix to combine. Beat in the flour.
Add eggs, 1 at a time, and beat until incorporated. Add the amaretto liqueur and salt.
Pour batter into the prepared pan. Bake in the center of the oven for about 75 minutes, until a light golden color.
Make sure the center is firm and the point of a sharp knife inserted in the center comes out clean.
Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, overnight or at least for 2 hours.
Remove the sides of the pan and serve with fruit sauce.
For the sauce:
Combine the water, lemon juice, amaretto, sugar, salt and cornstarch in a small pot. Whisk until smooth.
Add the cherries and stir. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally. Remove from heat and let cool.
If you want to serve it warm, you may do so; simply let it cool until it is warm, not hot or cover and refrigerate to store.
Delmonico steak refers to one of several cuts of beef (typically the rib cut) and the method of preparation, that was made by Delmonico’s Restaurant, a steakhouse in New York City, during the mid-19th century. According to some sources, the original Delmonico steak was a boneless top sirloin, almost two inches thick with delicate marbling and cooked to the preference of the diner
Delmonico’s steak may, now, refer to other cuts and various preparations in different parts of the USA. These wider variety of beef cuts may be broiled, fried or grilled. Some of the steak cuts commonly referred to as Delmonico steak include:
Boneless rib-eye steak: A Delmonico cut rib-eye consists of two heart cuts of rib-eye tied together with butcher’s twine. It resembles a filet mignon in appearance, but is quite large. The Delmonico Steak served by the current Delmonico’s in New York is a boneless rib-eye.
Bone-in top loin steak: (a triangular-shaped, short loin cut, the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak or strip loin steak).
Boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club or hotel steak)
Ingredients
- 2 (8-10 ounce) Delmonico (rib-eye) steaks
Marinade
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- ¼ cup onion, chopped
- 1 teaspoon crushed dried rosemary
- 1 tablespoon steak seasoning
- 1 tablespoon steak sauce (e.g. A-1)
Directions
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, rosemary, steak seasoning and steak sauce in a glass dish. Add the steaks and marinate several hours in the refrigerator.
Let the steak sit at room temperature for an hour before grilling.
Preheat an outdoor grill for medium heat or light charcoal and wait until coals are completely white.
Remove the steaks from the marinade and discard the marinade. Lightly oil the grilling surface and place the steaks on the grill. Cover and grill the steaks for about 5 minutes on each side, or to your desired degree of doneness.
It is best to use an instant-read thermometer to check for doneness. A rare steak will be at about 125 to 130 F. Medium rare is 130 to 140 degrees. For medium, you want a temperature of 140 to 150 degrees. Medium well is 150 to 160 degrees and well done is 160 to 170 degrees. Cover the meat with an aluminum foil tent for 5 minutes before slicing.
Blue Cheese Sauce
Ingredients
- 1 tablespoon unsalted butter
- 4 tablespoons minced shallots
- 2 tablespoons white wine vinegar
- 6 ounces crumbled Roquefort or other blue cheese
- Pinch of cayenne
- Freshly ground black pepper
- Minced fresh parsley
Directions
Place butter in a small saucepan over medium heat; after the butter melts, add the shallots and cook until soft, stirring occasionally, about 5 minutes.
Add vinegar, stir and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in the cheese, cayenne and a few grindings of black pepper. Stir occasionally until the cheese melts.
Keep warm while the steaks grill.
Porcini and Truffle Butter
A small pat of this butter is outstanding on top of your grilled steak.
Use the flavored butter on grilled meats and fish, under the skin of poultry before you roast it or on steamed or grilled vegetables. It can easily be substituted for butter in most savory recipes.
Because the flavor difference between white and black truffles is subtle, white and black truffle oil may be used interchangeably in recipes. Use truffle oil in small amounts. Drizzle it, do not pour it. Cooking with truffle oil is not a good idea. High heat will compromise the truffle flavor, therefore, truffle oil should be added to cooked dishes or sauces at the end of the cooking process just before serving.
Since truffles are very difficult to find and very expensive, I use dried porcini mushrooms in the butter to enhance its flavor. Truffle butter freezes very well and can be stored for a year or more frozen. Once thawed it should remain refrigerated and should be used within about 3 weeks.
Ingredients
- 2 tablespoons dried Porcini mushrooms
- 8 tablespoons softened unsalted butter
- 1 teaspoon white or black truffle oil
- ¼ teaspoon sea salt
Directions
Place the dried porcini mushrooms in a heatproof bowl and pour boiling water over them to cover. Be sure to use boiling water since the mushrooms will not receive any additional cooking.
Allow the mushrooms to stand for 15 minutes, then drain and chop coarsely.
In a small bowl, mix together the butter and truffle oil. Add the salt.
Cut a piece of plastic wrap, about 12 x 12, and lay it flat. Using a spatula, place the butter onto the plastic wrap and form into a log, about 1 inch thick.
Roll the butter up in the plastic wrap so it forms an even log or sausage shape. Twist the ends tightly.
Place the rolled up butter into the refrigerator to chill until firm. Store the log in a plastic zip top bag in the refrigerator until ready to use. The log may also be frozen.
Tomatoes, Red Onion and Balsamic Sauce
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup red onion, chopped
- 4 Roma tomatoes, seeded and chopped
- 1 tablespoon chopped fresh herbs (oregano, basil or parsley)
- ¼ teaspoon each of salt and black pepper
- 1 tablespoon good quality balsamic vinegar
Directions
Heat the oil in a small skillet and add the onions. Cook until softened. Add the tomatoes and simmer until the tomatoes are cooked and become saucy.
Stir in the herbs, salt and pepper and heat for a minute or two. Remove the pan from the heat and stir in the balsamic vinegar.
Set aside until the steak is cooked. Serve the sauce over the sliced grilled steak.
Peppers and Onion Topping
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 large sweet onions, halved and sliced
- 4 large green bell peppers, seeded and sliced
- 2 large red or yellow bell peppers, seeded and sliced
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Directions
Heat the oil in a skillet and add the garlic. After a minute add the onions, peppers, oregano and sprinkle with salt and pepper. Cook until the vegetables are tender, about 10 minutes.
Slice the steaks thinly and serve with the peppers and onions.
Olive and Herb Topping
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves; pressed or grated
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup finely chopped shallots
- 1/2 cup finely chopped fresh Italian parsley
- 7-8 oz jar Kalamata olives, drained and halved
- 7-8 oz jar Sicilian green olives, drained and halved
- 1 tablespoon red wine vinegar
Directions
Combine all the ingredients in a mixing bowl. Cover and let marinate for several hours before serving. The olive salad can be made a day before and refrigerated overnight. Bring to room temperature before serving. Serve over sliced grilled steak.
Pining for a great steak dinner or celebrating a special occasion? A trip to s premium steakhouse will cost you the following:
Morton’s 3 course steak dinner for one is $150-160.
Ruth’s Chris price for just the cowboy rib eye is $50.
Gibson’s Steakhouse in Chicago – premium steaks average $40 to $60 per steak.
Dinner at less prestigious steak restaurants will be at least $90 per person.
If you make this special dinner at home, and I did, this is what it cost me:
Cost of a quality steakhouse dinner at home for 2 is less than $30 plus whatever your wine cost. These are prices for my area and the vegetables are in season and often on sale here
1 1/2 lb organic, grass fed French cut rib eye steak cost $22.50
Prices at the market this week:
$1.99 per lb for asparagus = $2.98 for 1 ½ lbs
5 lb bag of red potatoes on sale for $3.49 = $1.40 for 2 lbs needed for the recipe.
1 lb mushrooms were $2.49
Grilled French Cut Rib Eye Steak
This steak has several names, such as cowboy or tomahawk. The steak can be grilled over indirect heat or it can be baked in the oven,
It is a large steak and we will only eat part of it. However, I like having leftovers that I can use for a salad or a quesadilla later in the week.
Ingredients
- One 22 – 24 oz French Cut Rib Eye Steak
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons butter, melted
Directions
One hour before grilling, remove the steak from the refrigerator. Season it liberally with the salt and pepper. Let it rest at room temperature until it is time to grill.
Set the grill up for direct and indirect heat.
Put the steak on the grill over indirect heat. Close the lid, and cook the steak, turning a few times during cooking. The steak is ready for searing when it reaches 115°F in the thickest part of the steak, about 25 – 30 minutes.
Brush the steak with some of the melted butter, then slide it to the direct heat side of the grill. Sear the steak until a brown crust forms on the steak. This should take about two minutes on each side, at which point the steak should reach 125°F for medium rare.
Remove the steak to a platter and baste i,t one last time, with the butter. Let the steak rest for 10 minutes, then slice and serve.
Oven Baked Method
Melt 2 tablespoons butter with 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Transfer the skillet to the oven..
Roast steak in the oven, turning halfway through cooking and basting frequently with the butter in the pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 15 minutes, or to your desired temperature.
Transfer the steak to a cutting board and and let rest for 10 minutes before slicing.
Balsamic Sautéed Mushrooms
Ingredients
- 1 tablespoon good quality balsamic vinegar
- 1 teaspoon brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 lb cremini (baby bella) mushrooms, cleaned and sliced
- Pinch Kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
Directions
Combine the vinegar and the brown sugar in a small cup and set aside.
Heat the oil and butter in a medium skillet and saute the mushrooms until all the liquid has evaporated. Stir in the garlic, thyme, salt and black pepper.
Turn the heat to low and add the vinegar mixture. Cook, stirring, until the liquid reduces to a glaze consistency that coats the mushrooms, 15 to 20 seconds.
Grilled Asparagus
Ingredients
- 2 tablespoons unsalted butter, melted
- 2 garlic cloves, minced or pressed through garlic press (about 1 1/2 teaspoons)
- 1 1/2 pounds asparagus spears, ends trimmed
- Salt and ground black pepper
- 1 teaspoon lemon zest
- Heavy duty foil
Directions
Lay the asparagus on a large sheet of heavy duty foil. Sprinkle with salt and pepper and then with the garlic and lemon zest. Pour the melted butter over the asparagus.
Enclose the asparagus in the foil and seal the edges tightly. Place the package on the direct heat side of the grill while the steak is cooking.
Cook the asparagus for 8 minutes, turn the package over and cook another 8 minutes. Be careful opening the package because the steam will be very hot.
Warm Potato Salad
Ingredients
- 2 pounds red potatoes, ppelled and quartered
- 1/2 cup good quality extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon capers, rinsed and coarsely chopped
- 1 tablespoon white wine vinegar
- 1/4 medium red onion, coarsely chopped
- 1 celery stalk, thinly sliced
- 2 tablespoons chopped parsley
- Salt to taste
Directions
Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes. Drain.
In the same saucepan, combine the olive oil, garlic, red pepper flakes, capers, vinegar and red onion. Bring to a simmer and remove from the heat.
Add the drained potatoes and toss with the warm dressing, celery and parsley. Salt to taste and serve warm.
