Italian Style Sea Bass
12 oz Chilean sea bass, cut into 2 portions
1 fresh lemon squeezed
2 tablespoons extra virgin olive oil
1 minced garlic clove
2 pats butter
Salt, pepper to taste
1 tablespoon each fresh parsley, basil, minced
1/4 cup or more of Italian flavored bread crumbs
Oil a baking pan large enough to hold the fish.
Preheat the oven to 400 degrees F
Lay the Sea Bass skin side down in the pan.
Whisk the lemon juice with the dill, salt, pepper, parsley, basil, and garlic together.
Drizzle over each piece of fish, reserving some for the top.
Top each fillet with Italian bread crumbs and a pat of butter…
Bake in a preheated oven for around 20 minutes.
Baked Tomato Slices
1 large beefsteak tomato
2 ¼ inch thick slices of fresh mozzarella cheese
Several fresh basil leaves
Cut the tomato in half horizontally. Place them I cut the dude up in a small baking dish.
Top with mozzarella and basil. Drizzle with oil.
Place in the oven for the last 5 minutes of the fish’s baking time.
Italian Style Rice And Peas
1 tablespoon extra virgin olive oil
1 green onion minced
1 garlic cloves, minced
1/2 cup long-grain rice
1 cup chicken stock
1 /2 cup frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese
Sauté green onion on a medium saucepan with 1 tablespoon of oil until soft. Add garlic and rice. Sauté for 2-3 minutes. Add the broth and bring the mixture to a boil.
Lower the heat to low and cover the pan. Cook 15 minutes. Add the peas and parsley. Cover the pan and cook 5 minutes more. Stir in the cheese snd serves with the fish.
My blueberry bushes are producing lots of berries right now, so I am busy thinking up ways to use them
One 9-9nch prepared pie pastry
For the filling
3 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
For the topping
1cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, melted
1/2 cup sugar
Preheat the oven to 375°.Coat a 9-inch pie pan with cooking spray. Place the pastry in the pan and crimp the edges.
Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to the prepared pie pan.
Make the topping: Stir together flour, oats, baking powder, melted butter, and salt. Using your hands, squeeze topping pieces together into clumps.
Sprinkle topping evenly overfilling. Place the pie pan on a baking sheet to catch any drips.
Bake until bubbling in center and brown on top, about 45 minutes. Transfer to a wire rack, and let cool for 30 minutes before serving.
Scallops & Cherry Tomato Pasta
½ pound dry sea scallops, tough side muscle removed
1 tablespoon extra-virgin olive oil
1-pint cherry tomatoes
1/4cup dry white wine
1 tablespoon capers, rinsed
2 tablespoons unsalted butter
¼ teaspoon ground pepper
2 oz thin spaghetti
Chopped fresh basil for garnish
Cook the pasta al dente and drain.
Pat scallops dry. Heat oil in a skillet over medium-high heat. Add the scallops and cook, turning once, until lightly browned on both sides, about 4 minutes total. Transfer to a plate and tent with foil to keep warm.
Add tomatoes to the pan and cook, stirring once, until wilted 2 to 3 minutes. Add wine and capers; cook, stirring, and scraping up any browned bits until the wine is reduced by half, about 1 minute. Remove the pan from the heat and stir in butter and pepper. Return the pan to low heat, add the cooked pasta. Stir gently. Divide the mixture between two pasta bowls and top with the scallops. Garnished with basil.
Asparagus with Lemon-Shallot Vinaigrette
1 bunch thin asparagus spears, tough ends trimmed
1 tablespoon olive oil
Table salt and ground black pepper
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with oil and salt and pepper, then lay spears in a single layer on a heavy-rimmed baking sheet. Broil about 4 inches from the heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool the asparagus for 5 minutes and arrange them in a serving dish.
Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Kosher salt and freshly ground black pepper
2 cups green beans, cut into 2-inch lengths
1 lb bucatini pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, grated
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons butter
1 cup grated Pecorino-Romano cheese, plus more for serving
1/2 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 minutes. Use a spider or strainer to transfer the green beans to a colander.
Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Reserve ½ cup of pasta cooking water. Drain the pasta.
Return the pot to the stovetop and add the olive oil, garlic, and red pepper flakes. Cook for 1 minute, then add the lemon zest and juice and 1/4 cup pasta water. Return the pasta to the pot. Add the butter and green beans, then toss to coat the pasta and beans in the sauce. Keep tossing until the sauce is glossy and thickened, about 3 minutes more.
Turn off the heat and gradually stir in the cheese, tossing constantly. Season with salt and freshly ground black pepper.
Divide pasta among 4 serving bowls and garnish with parsley, more Pecorino, and a drizzle of olive oil.
Italian Sausage And Peppers
1 tablespoon olive oil
1 lb Italian sausage
2 bags of mini peppers, stems removed
1 large onion cut into thick slices
2 garlic cloves, grated
½ teaspoon crushed red pepper flakes
Heat the oil in a large skillet with a cover. Cut the sausage links in half and add them to the skillet. Brown the sausage on all sides. Add the remaining ingredients. Reduce the heat to low and simmer the ingredients until the vegetables are tender.
Roasted Porterhouse Pork Chops
2 Berkshire Porterhouse (Double) Bone-In Pork Chops
4 teaspoons pork seasoning/rub (If you don’t have this in your pantry, see recipe below.)
Kosher salt and cracked black pepper if your seasoning doesn’t contain these
Sprinkle one teaspoon of pork seasoning on each side of the pork chops. Rub it into the meat and refrigerate the chops for several hours.
Preheat oven to 400 F. Oil a baking dish just large enough to hold the chops. Drizzle with olive oil.
Place the baking pan in the oven and roast for about 40 minutes, turning the chops over after 20 minutes. A meat thermometer should read 140 F.
Remove from the oven and let the chops rest for 10 minutes.
Combine 1 teaspoon of each in a jar and mix well.
Salt, garlic powder, white pepper, onion powder, ginger, and natural hickory smoke flavor,
Roasted Sweet Potatoes And Pears
2 pounds sweet potatoes, peeled and cut into eighths
2 pears, Peeled, cored, and cut into eights
Salt and pepper
1/4 cup sherry vinegar
2 tablespoons butter
1 1/9 Pumpkin Pie spice or
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
Preheat the oven to 400°F. Oil a 9- inch by 13-inch baking dish.
In a large bowl, toss sweet potatoes with vinegar, seasoning, and salt and pepper to taste. Spread into a single layer in the prepared pan. Dot with the butter.
Bake 20 minutes. Add the peas and stir the mixture. Bake 20 minutes more. Serve with the pork.
Add a green vegetable to round out the menu. I made Swiss Chard. Here is my recipe
I used fresh pineapple instead of canned because my market had a buy one, get one promotion on cubed fresh pineapple last week. I put the pineapple in my processor and pulsed it until it was the consistency of crushed pineapple. Don’t over-process or you will have juice. The fresh pineapple worked just fine. This very moist cake is good for breakfast, as is, or you may serve it for dessert with sweetened whipped cream,
1/2 cup vegetable oil
1/4 cup sour cream or yogurt
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 cups crushed pineapple with juice
Preheat oven to 350 degrees F and thoroughly grease a bundt pan.
In a large bowl, whisk together the oil, sour cream, and sugar.
Add eggs and vanilla and whisk until smooth.
Whisk in baking powder, baking soda, and salt until completely combined.
Whisk in flour until just incorporated. Slowly stir in the crushed pineapple with a spatula.
Pour batter into the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean when inserted into the center of the cake.
Let cake cool to room temperature. Run a thin spatula or knife about the outside of the pan and around the tube. Turn the cake over onto a serving plate.
30 whole ladyfingers
8 oz mascarpone cheese
2 cups cold heavy whipping cream
1 teaspoon vanilla extract
¼ cup powdered sugar
½ cup orange juice
3 cups fresh strawberries, sliced
In a large mixing bowl beat heavy cream until soft peaks form.
Add in the mascarpone cheese, powdered sugar, and vanilla extract and beat on medium speed until stiff, set aside.
Separate the ladyfingers.
Line half of the ladyfingers in a single layer, in the bottom of a 9×13 baking dish.
Brush the ladyfingers with half of the orange juice.
Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries.
Repeat the steps again.
Place in the refrigerator for a few hours or overnight. Cut into 8 squares for serving.
Flank Steak Roulade
1½-2pound flank steak
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 jarred roasted red peppers, diced
1 medium green zucchini, shredded
1 cup shredded mozzarella
1 teaspoon Italian seasoning
1 garlic clove, grated
2 tablespoons olive oil
Preheat oven to 400°F.
Squeeze zucchini in a kitchen towel to rid it of excess liquid.
Combine the zucchini, roasted red peppers, and mozzarella in a mixing bowl. Add the Italian seasoning and garlic.
Butterfly the flank steak.Season with half the salt and pepper.
Spread the vegetable mixture evenly over the seasoned flank steak.
Roll the flank steak and tie with butcher twine. Season the outside of the roulade with the remaining salt and pepper.
Heat a large ovenproof saute pan over high heat until very hot. Add oil and sear all of the sides of the roulade until golden brown.
Place the pan in the oven and cook until the internal temperature reaches 120°F for medium-rare (approximately 18-20 minutes). Let the roulade rest for 20 minutes after removing it from the oven and the residual heat will raise the temperature of the meat to 125-130°F.
Slice and remove twine before serving.
Roasted Beet Ane Pear Salad
2 large beets, scrubbed clean with a vegetable brush
A small drizzle of olive oil, for roasting the beets
1 ripe red pear, chopped into ½ inch pieces
¼ cup walnuts, toasted
¼ cup blue cheese, crumbled (or more)
A few handfuls of salad greens of your choice
2 tablespoons oil
1 teaspoon balsamic vinegar
1 teaspoon of honey
Sea salt and fresh black pepper
Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt, and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool. As soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
Assemble all salad ingredients on a plate and mix with the dressing.
Green Beans with Dill Vinaigrette
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup vegetable oil
1 tablespoon chopped fresh dill
1 pound green beans
Stir together the vinegar, mustard, and salt in a small bowl until the ingredients are combined and the salt has dissolved. Whisking constantly, slowly pour in the oil and continue to whisk until emulsified. Gently stir in chopped dill and set aside.
Steam green beans until tender. Drain. Arrange green beans in a serving dish and season with a little bit of salt. Pour the dill dressing over the green beans. Mix well and leave at room temperature until serving time.
2 salmon fillets about 6 oz each, skin removed
Salt & pepper to taste
2 slices prosciutto
4 sage leaves
Preheat the oven to 425 degrees F.
Pat the fish dry with paper towels and place in an oiled baking dish. Sprinkle the salmon with salt & pepper and drizzle with olive oil. Lay two sage leaves on the non-skin side of the fillets and place a slice of prosciutto on top of each fillet. Tuck the edges of the prosciutto underneath the sides of the salmon. Place the baking dish in the preheated oven and bake the salmon for 10 -12 minutes..
Greek Braised Chickpeas
This lemony chickpea dish can be served at room temperature or as an accompaniment to the main dish.
1/4 cup extra virgin olive oil
1/2 cup chopped onions
3 cups cooked chickpeas (two 15-ounce cans), drained
1 cup of water
Salt and freshly ground black pepper to taste
Freshly squeezed juice from 1 lemon
1 tablespoon all-purpose unbleached flour
Heat the olive oil in a medium skillet over high heat and cook the onion until some pieces are turning brown, 4 to 5 minutes, stirring occasionally. Add the drained chickpeas and water, season with salt and pepper, and cook for 5 minutes.
In a small bowl, whisk together the lemon juice and flour until well blended and smooth. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended. Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours. Turn the heat off and let the chickpeas cool in the skillet. Serve at room temperature or warm.
Sautéed Swiss Chard
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2”
pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden
brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and
pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining
chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.r
serves: 10 to 12
Italian cheesecake is one of the easiest Italian desserts to make and is always a big hit.
2 tablespoons melted butter
1/2 cup amaretto crumbs from about 5-6 cookies
5 large eggs at room temperature
1 cup sugar
1/2 teaspoon salt
4 cups drained whole milk ricotta, at room temperature
1 cup mascarpone cheese, at room temperature
3 tablespoons dark rum
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Powdered sugar and strawberries for optional topping
Preheat oven to 350 degrees F. Lightly coat a 9-inch springform pan with cooking spray. Combine the butter and cookie crumbs together and pour into the baking pan, Press the crumbs over the bottom until firm.
In a mixer fitted with the whisk attachment, beat the eggs, sugar, and salt at high speed until creamy and doubled in volume for about 5 minutes.
Add ricotta, mascarpone, rum, and lemon and orange zest. Mix on medium until smooth and fluffy, about another 2 minutes.
Put springform pan on a baking sheet and pour batter into the pan, smoothing the top with a spatula. Bake until edges are set and lightly golden but the center is still a bit jiggly about 75 minutes. Cool on a wire rack for about one hour. With a thin metal spatula, go around the cake in the pan to keep it from sticking to the pan as it cools. Cover the pan and refrigerate for several hours or overnight.
Remove the cake from the pan and place it on a serving plate. Cover the top with powdered sugar and strawberries cut in half.