Serve with Focaccia Bread and a Winter Salad. Recipes below.
Ingredients
3 tablespoons butter, divided
1 garlic clove, minced
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1/2 cup diced red bell pepper
2 cups seafood stock or clam juice
1 teaspoon seafood (Old Bay) seasoning
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (chili)
1 cup cherry or grape tomatoes, halved
1 lb firm boneless fish fillets (such as halibut, cod, red snapper, sea bass, grouper), cut into small cubes
8 oz medium shrimp, shelled, deveined, tails removed and cut in half
8 oz sea scallops, halved
1 cup heavy cream
1/4 cup minced fresh parsley, plus extra for garnish
Directions
In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the onion, celery, carrot and bell pepper. Cook until the vegetables are tender, 3-4 minutes. Add the garlic and stir into the vegetables. Pour in the chicken broth and bring to a simmer. Cover the pan and cook the vegetables until tender. Remove the cover and the salt, pepper, chili flakes, seafood seasoning, thyme, and tomatoes. Sir well.
Add the fish cubes, Cook stirring the mixture gently for 2 minutes. Add the shrimp and scallops and cook for 2 minutes more or until the seafood is cooked. Add the cream, parsley, and remaining tablespoon butter, heating gently until the butter is incorporated. Garnish with chopped parsley. Serve in large individual pasta bowls.
Winter Salad
Radishes are in season where I live and this week they came in jumbo sizes.
Ingredients
Dressing
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
Salad
4 cups arugula, washed well and dried
4 jumbo radishes or 8 small radishes (8 ounces), sliced thin
Directions
In a medium salad bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.
Easy Focaccia
Ingredients
1 pound pizza dough
2 tablespoons extra-virgin olive oil
Coarse sea salt and black pepper, for sprinkling
1 garlic clove minced
1 tablespoon fresh rosemary leaves
Directions
Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle or oval on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt and pepper. Sprinkle the dough with the garlic and rosemary. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
Shrimp
4 servings
Ingredients
1 lb shrimp, peeled, deveined and tails removed
Salt and pepper to taste
4 tablespoons butter
2 large garlic cloves, finely minced
1 medium shallot, finely minced
1 cup heavy cream
1 cup grated Parmigiano Reggiano Cheese
½ cup parsley leaves, chopped
10 oz fettuccine
Directions
Boil a large pot of salted water, add the pasta and cook just until al dente. Drain and set aside.
In the same pot melt the butter and add the shallot and garlic. Cook for 2-3 minutes. Add the shrimp, season with salt and pepper and saute just until the shrimp turn pink on both sides. Over low heat add the cream and heat for a minute. Add the cheese and stir. Add the drained fettuccine and mix well. Add the parsley, stir and serve immediately.
Sautéed Winter Greens
4 servings
Ingredients
4 cloves garlic, sliced thin
4 tablespoons extra virgin olive oil
8 cups (packed) stemmed and roughly chopped swiss chard or other greens
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
Directions
Heat the garlic and oil in large, deep skillet over medium-low heat until the garlic begins to turn golden, about 3 minutes. Pour the mixture into a small bowl and reserve.
Add the Swiss chard, red pepper flakes, and salt to the empty skillet. Using tongs, turn greens until wilted enough to fit in the pan.
Raise the heat to medium, cover, and cook 7 to 10 minutes, tossing a few times during the cooking process. Transfer the greens to a colander to drain.
Return the drained greens to the pan, turn the heat to low and toss with the reserved garlic and oil mixture. When hot, transfer to a serving bowl to serve.
Very Easy Focaccia
Ingredients
1 pound pizza dough
2 tablespoons extra-virgin olive oil
1 tablespoon coarse sea salt
1 garlic clove minced
1 tablespoon fresh rosemary leaves or other herbs you like, minced
2 tablespoons grated parmesan cheese
Directions
Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle or oval on a sheet of parchment paper. Place the parchment with the dough on it on a baking sheet.
Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt, garlic, cheese, and rosemary. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
This is one of our favorite pasta dishes. Yes, I use canned clams in broth instead of whole clams. I think this version, that I have fiddled with over the years, is now just the way we like it. Lots and lots of flavor. Be sure to cook the spaghetti al dente. A great bread and salad round out a delicious meal.
Spaghetti With White Clam Sauce
4 servings
Ingredients
2 cans of minced clams with liquid (do not drain)
1/4 cup olive oil
1 large shallot, minced
4 large cloves of thinly sliced garlic
1/2 teaspoon of red pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 cup dry white wine
4 tablespoons of chopped parsley
Freshly ground black pepper and Kosher salt to taste
10 oz spaghetti
Directions
Cook the spaghetti according to package directions. Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots, garlic, red pepper flakes and Italian seasoning.
Turn the heat to low and let the ingredients cook slowly for a few minutes to infuse the oil. Add the wine and cook for 2-3 minutes.
Add the clams with their liquid,stir and simmer for 4 minutes. Add salt and black pepper to taste.
Add the cooked pasta and parsley to the saute pan and mix thoroughly. Cook until the pasta is hot. Serve immediately in pasta bowls.
Greek Salad
4 servings
Dressing Ingredients:
1/4 cup virgin olive oil
1/2 tablespoon dried oregano or Greek seasoning
2 tablespoons lemon juice
1 clove garlic, grated
Salt and pepper to taste
Salad Ingredients:
4 cups Romaine lettuce, broken into bite sized pieces
1 cup cucumbers, cut into bite sized pieces
1 cup cherry or grape tomatoes, cut into bite sized pieces
1/4 cup sliced deli pepper rings
¼ cup thinly sliced red onion
1/4 cup Kalamata olives
1/2 cup crumbled Feta cheese
Directions
For the dressing
In a small bowl, combine the dressing ingredients and set aside.
For the salad
Place the onions, cucumber, tomatoes, peppers and olives over the lettuce in a salad bowl.
Crumble the feta cheese over all.
Spoon the dressing over the salad and serve in individual bowls.
Herb and Sea Salt Focaccia
Ingredients
Dough
1 cup sourdough starter
1/2 cup warm water
2 ¼ teaspoons instant yeast
2 1/4 cups of all-purpose, unbleached flour
2 tablespoons olive oil
11/4 teaspoons kosher salt
1 tablespoon honey
Topping
4 tablespoons olive oil, divided
1 tablespoon dried Italian seasoning
1 large garlic clove minced
2 tablespoons large crystal cut sea salt
1 tablespoon coarse ground black pepper
Directions
Combine all of the dough ingredients in an electric mixer and mix with the paddle attachment for 2-3 minutes, until the dough comes together in a ball around the paddle.
Knead with the dough the hook attachment for 5 minutes. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should rest for an hour or until it doubles in size.
Use a non-stick vegetable oil spray to lightly grease a large baking dish 10″ x 15″. Drizzle 2 tablespoons olive oil on top of the spray. The olive oil is used for flavor in focaccia.
Gently pull and shape the dough to fit into the bottom of the pan. Don’t pat all the way to the edges of the pan; leave a little room around the perimeter for the dough to expand.
Cover the pan and allow the dough to rise for 30 minutes.
Using your fingers poke dimples into the dough, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.
Re-cover the dough, and let it rise until it’s noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.
Drizzle the top of the dough with 2 tablespoons olive oil. Sprinkle with herbs, garlic, black pepper and coarse sea salt.
Place the pan of focaccia onto a middle oven rack and spritz lightly with water. Turn the oven temperature down to 400 degrees F.
Bake the focaccia until it’s light golden brown, about 20 minutes.
Remove the focaccia from the oven and immediately turn it out of the pan onto a rack.
Leftovers can be reheated in a toaster or in a 350°F oven, just until warmed through.
Mediterranean ingredients and flavors are abundant in this dinner. Fish, beans and bread all healthy foods prepared with olive oil and healthy cooking methods. Seasoning is important in making recipes that taste good. Fennel, rosemary, parsley, sage, garlic, preserved lemon and olives all contribute to making these foods taste so good. Don’t leave any of them out and definitely try the bean recipe – it is delicious.
Mediterranean Grilled Salmon
Prepare the bean recipe first and keep warm while you grill the salmon.
Ingredients
1/4 of a preserved lemon, pulp discarded and peel minced
1 scallion, minced
2 tablespoons chopped parsley, plus extra for garnish
2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice, divided
2 center-cut salmon fillets with skin
Salt and freshly ground white pepper
8 large green olives, such as Cerignola
Directions
In a bowl, mix the preserved lemon with the scallion, parsley and 1 tablespoon each of the oil and lemon juice.
Using a sharp knife, make several 1-inch-deep slits in the salmon skin. Rub the preserved lemon mixture on all sides of the salmon. Place in a covered dish and allow to marinate several hours.
Remove the fish from the refrigerator about 20 minutes before grilling. Rub the remaining oil all over the salmon, then drizzle the fish with the remaining lemon juice; season with salt and white pepper.
Light an outdoor grill and oil the grates very well so the fish does not stick.
Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes.
Turn the salmon and grill until just cooked through, about 2 minutes longer.
Place the fish over the prepared cannellini beans and garnish with chopped parsley. Scatter the olives over the fish.
Cannellini Beans
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1/2 sweet onion, chopped
1 stalk celery, diced
8 fresh sage leaves
1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
1 package frozen artichoke hearts, defrosted cut in half if large
2 cups cooked cannellini beans, canned or homemade and drained
1 teaspoon fennel seed
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 -1/2 teaspoon red pepper chili flakes
Directions
Combine the onion, garlic, sage, fennel, celery and oil in a deep, wide skillet.
Cover and cook over medium heat, stirring occasionally, for about 5 minutes or until the onion and fennel start to soften.
Add the artichoke hearts, the beans, broth and salt. Simmer for about 10 minutes. Add the red pepper chili flakes. Keep warm.
Rosemary and Sea Salt Focaccia
Ingredients
Dough
1 cup sourdough starter
1/2 cup warm water
2 ¼ teaspoons instant yeast
2 1/4 cups of all-purpose, unbleached flour
2 tablespoons olive oil
1 1/4 teaspoons kosher salt
1 tablespoon honey
Topping
4 tablespoons olive oil, divided
4 sprigs fresh rosemary, chopped
1 large garlic clove minced
2 tablespoons large crystal cut sea salt
1 tablespoon coarse ground black pepper
Directions
Combine all of the dough ingredients in an electric mixer and mix with the paddle attachment for 2-3 minutes, until the dough comes together in a ball around the paddle.
Knead with the dough the hook attachment for 5 minutes. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should rest for an hour or until it doubles in size.
Use a non-stick vegetable oil spray to lightly grease a large baking dish 10″ x 15″. Drizzle 2 tablespoons olive oil on top of the spray. The olive oil is used for flavor in focaccia.
Gently pull and shape the dough to fit into the bottom of the pan. Don’t pat all the way to the edges of the pan; leave a little room around the perimeter for the dough to expand.
Cover the pan and allow the dough to rise for 30 minutes.
Using your fingers poke dimples into the dough, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.
Re-cover the dough, and let it rise until it’s noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.
Drizzle the top of the dough with 2 tablespoons olive oil. Sprinkle with rosemary, garlic, black pepper and coarse sea salt.
Place the pan of focaccia onto a middle oven rack and spritz lightly with water. Turn the oven temperature down to 400 degrees F.
Bake the focaccia until it’s light golden brown, about 20 minutes.
Remove the focaccia from the oven and immediately turn it out of the pan onto a rack.
Focaccia is delicious hot from the oven or warm and it is best the same day it’s made. But leftovers can be successfully reheated, either as slices in the toaster or in a 350°F oven, just until warmed through.
Flatbreads are breads made with flour, water and salt that are rolled into a flattened dough and baked. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread. Flatbread became known in Ancient Egypt and Sumer in ancient Mesopotamia (modern-day Iraq), when the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread. Unleavened breads (such as matzoh which is not prepared with leavening) are usually flatbreads that hold special religious significance in Judaism and Christianity.
Flatbreads may contain such ingredients as curry powder, diced jalapenos, chili powder or black pepper. Olive oil or sesame oil may be added, as well, and flatbreads are usually thin. Cheese and tomato sauce are not usually added to flatbread.
Pizza, on the other hand, is usually made from dough containing yeast that is topped with cheese, tomato sauce, meats and vegetables. The crust is usually thin and most of the surface is covered with the toppings.
Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs and may at times be topped with onion, Focaccia can be used as the bread to accompany a meal. The primary difference between conventional pizza and focaccia is that pizza dough uses very little leavening (baker’s yeast), resulting in a very thin, flat and flexible crust, while focaccia dough uses more leavening, causing the dough to rise significantly higher. The added leavening firms the crust and gives focaccia the capacity to absorb large amounts of olive oil.
Easy Flatbread
Makes two 12-inch breads
- 1 cup unbleached all-purpose flour, plus extra as needed
- 3/4 teaspoon sea salt
- 2 tablespoons plus 4 teaspoons extra-virgin olive oil, plus extra for brushing the parchment paper
- 1/3 cup cool water, plus extra as needed
Directions
Mix the flour and 1/2 teaspoon of the salt in a medium bowl. Add 2 tablespoons of the olive oil. Mix well. Pour in the water and mix until the ingredients come together to form a dough. Add a little more water if the dough is dry and a little more flour if the dough is sticky.
Turn the dough out onto a counter and knead for 5 minutes, or until smooth and elastic. Place the dough on a lightly floured counter, dust with flour and cover with plastic wrap. Let rest 30 minutes at room temperature.
To shape the dough:
Cut 2 sheets of parchment paper into 14-inch lengths. Lightly brush the parchment paper with olive oil. Cut the dough into 2 pieces.
Place a piece of dough on each piece of parchment paper. Brush the top of each piece of dough with 1 teaspoon of olive oil. Using your hands, flatten and stretch the dough until it thins out to about 10 inches. If it shrinks back, just wait 10 minutes for the gluten to relax.
Turn the dough over and brush the top of each with 1 teaspoon olive oil. Turn again and stretch into a 12-inch circle, or until the dough is very thin but not yet transparent, about 1/8-inch thick and even in thickness if possible. Season each dough circle with the remaining salt.
Heat a large nonstick 12-inch skillet over medium high heat for 2 minutes and carefully transfer one dough circle to the skillet and cook 3 minutes, or until browned lightly on the bottom. Turn and cook the second side until it also begins to brown in spots, about 2 minutes. Remove to a plate and repeat with the second dough circle.
Serve hot, warm, or at room temperature with salami, cheese, peppery extra-virgin olive oil and ripe tomatoes.
Neapolitan Pizza
For 1 pizza
Ingredients
- 1/2 of the recipe for All-Purpose Dough, recipe below
- 1/2 of the recipe for All-Purpose Pizza Sauce, recipe below
- 1 cup sliced or shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves
- Olive Oil
Directions
Prepare pizza dough as directed in the recipe below. About 2 hours before baking, remove chilled dough from refrigerator. Let stand at room temperature to proof.
Preheat oven to 500 degrees F.
Oil a 14-16 inch pizza pan.
Place one ball of dough in the pan and stretch the dough to fit the pan. Top the dough with All-Purpose Pizza Sauce, mozzarella cheese, Parmesan cheese and several basil leaves brushed with olive oil.
Place the pizza on the bottom rack of the oven and bake for about 15 minutes or until toppings are bubbly, cheese is turning golden, and edges of pizza are golden brown.
All-Purpose Pizza Dough
Ingredients
- 5 cups unbleached bread flour
- 1 tablespoon sugar or honey
- 1 ½ teaspoons salt or 2 1/2 tsp. kosher salt
- 1 teaspoon fast-rising active dry yeast
- 2 tablespoons olive oil
- 1 ¾ cups plus 1 tablespoon water, at room temperature
- Olive oil cooking spray
Directions
In the bowl of an electric mixer fitted with the dough hook or in a large bowl using a large spoon, combine all ingredients except olive oil cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft.
If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead.
Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.
Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in the bowl, turning once to coat surface with oil. Cover the bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes.
Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in the bowl until nearly doubled, then will go dormant from the cold.)
Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a large baking sheet with olive oil cooking spray or lightly rub with olive oil. Cut dough in three portions. Form each portion in a smooth round ball.
Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.
All-Purpose Pizza Sauce
Ingredients
- One 28 ounce crushed tomatoes
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Directions
In a medium bowl whisk together all ingredients. Taste and adjust the salt, if needed.
Onion Focaccia
Ingredients
- 1 teaspoon honey
- 1 (1/4-ounce) package active dry yeast
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoon salt , divided
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 3 pounds sweet yellow onions , cut into eighths and thickly sliced
Directions
In a large bowl, mix 1/2 cup warm (105 to 115°F) water with honey. Sprinkle with yeast and set aside to let stand for 5 minutes, or until foamy.
Stir in flour, 1 1/2 teaspoons of the salt, 1/4 cup of the oil and 1 cup warm water, then transfer the dough to a lightly floured surface. Knead until smooth and elastic.
Transfer dough to a lightly oiled large bowl, turning the dough to coat. Cover and let stand in a warm draft-free spot until doubled in bulk, about 1 hour.
Meanwhile, heat remaining 1 tablespoon oil over medium heat in a large skillet. Add onions and remaining 1 teaspoon salt and reduce heat to low. Cook, stirring frequently, for 1 hour or until onions are very soft and golden brown. Set aside to let cool.
Punch down dough, then transfer to a lightly oiled 15-inch x 11-inch jelly roll pan or large baking sheet and pat dough out to the edges of the pan. Cover and let stand 45 minutes, or until puffed and well risen. Spread onions over the dough, then cover and let rise again for 30 minutes.
Preheat the oven to 425°F. Uncover dough and bake on the lowest oven rack for 25 minutes, or until crust is golden brown and crisp. Cut into pieces and serve.