Cherry Tomato Sauce
For 2-3 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 minced, seeded jalapeño, serrano, or another fresh hot chile
Half a red onion, finely d\dicerd
½ teaspoon Kosher salt
5 cups/ripe cherry tomatoes, stemmed and halved if large
2 cloves garlic, minced
1 teaspoon lightly packed finely grated lemon zest
1 teaspoon fresh lemon juice, plus more if needed
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter
Tuba Sauce
2 ½ cups cherry tomato sauce
One 6-oz Can of Italian tuna packed in oil, undrained
1 tablespoon rinsed capers
1/4 cup chopped fresh flat-leaf parsley
Pasta
12 oz fresh pasta, I used tonnarelli, but any fresh spaghetti noodles will be a goof
Grated parmesan cheese
Directions
In a large sauté pan, heat the oil over medium-high heat. Add the chile, onion, and salt and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they begin to burst and release their juice, 4 to 6 minutes. Add the garlic and cook for another 30 seconds or so, then stir in the lemon zest and juice. Remove the pan from the heat, add the basil and butter, and swirl the pan to blend them into the sauce. Taste the sauce and if the tomatoes are tart, as they can be this time of year, add a teaspoon of honey or sugar.
Remove half the sauce to a container to save for another recipe.
Return the skillet to low heat and stir in the tuna sauce ingredients. Break up the tuna into small flakes. Heat over very low wheat while the p[asta cooks.
For the Pasta
Bring a large pot of generously salted water to a boil over high heat. Add the pasta, stir, and cook until just shy of al dente (about 1 minute less than the package instructions).
Using a large spider or slotted spoon, scoop out the pasta and add it to the tuna sauce. Continue until all the pasta has been added to the sauce. Stir gently. Serve in pasta bowls with grated Parmesan cheese and crusty bread.
Happy St Patrick’s Day
My friend Dan Oliver posted his recipe for this St. Patrick’s Day favorite and I told him I was going to use his recipe this year. it turned out beautifully and delicious.
Ingredients
3 ½ cups bread flour
1/2 cup whole wheat flour,
1 cup each plumped raisins
2 cups whole buttermilk
1 egg beaten
6 tablespoons butter
2 teas[poons salt
2 teaspoons baking soda
1 teaspoon baking powder
1/3 cup firmly packed brown sugar
Directions
Cut butter into the flour as is done for biscuits; add dry ingredients; then add wet ingredients; work into a dough ball either by hand/spatula or a stand mixer; flour the dough ball and shape it into a circle on a floured pastry board.
Place on a greased pan or a piece of parchment; let rest for 5 minutes; slice a cross on the top.
Bake at 400 degrees F for 45-50 minutes.
I used my Cloche-covered baker, but you can use what you have, covered or not. If you use a covered baker, place the baker in the oven as it preheats. Add dough ball and coke as directed above.
Braised Pork Chops with Orange-Mustard Sauce
Ingredients
Flour
2 9-10 oz. 1-inch thick pork Chops
1/4 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh ginger root
1/4 cup orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
Directions
Season chops with salt and pepper and lightly dredge in flour.
Heat oil in a 10-inch skillet with a cover over medium-high heat.
Brown chops, 3-4 minutes per side.
In a small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard, and garlic.
Pour ginger mixture over chops. Simmer, covered,10 minutes. Place cooked chops on a serving plate; spoon the sauce over the pork to serve.
Honey- Baked Acorn Squash
Ingredients
1 small acorn squash
cut into 1-inch strips seeds removed
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey
Directions
Preheat the oven to 400°F. Arrange the squash skin side down in a baking dish.
Sprinkle the squash with the cinnamon, salt, and pepper, and drizzle with the honey. Bake, uncovered, for about 30 minutes, or until browned at the edges and very tender when pierced with a fork.
Oven Fried Zucchini Sticks
Ingredients
Non-stick cooking spray
1 medium unpeeled zucchini
1 tablespoon olive oil
2 tablespoons Italian seasoned bread crumbs
1 tablespoon grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon each of salt and pepper
Directions
Preheat the oven to 400 degrees F
Spray the cookie sheet with non-stick spray or use parchment paper.
Combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper in a shallow dish and set aside.
Cut zucchini in quarters lengthwise, and cut spears in half or thirds. Put zucchini spears in a plastic bag, add oil, close the bag, and shake so the spears are lightly coated with oil.
Roll each spear in the breadcrumb mixture to coat lightly.
Arrange coated spears in a single layer on a prepared cookie sheet.
Bake for 10-12 minutes or until browned and crunchy.
Here in the south, it is strawberry season. Time to make some freezer treats for later in the year.
No Pectin-No Canning Strawberry Jam
This recipe made 6 1/2 – 8 oz containers
Ingredients
8 cups strawberries
4 cups granulated sugar
1/2 cup lemon juice
Directions
Wash and hull and strawberries. Slice the berries and put all of the strawberries, sugar, and lemon juice into a large saucepan. Slowly bring the mixture to a full boil and reduce heat to a low boil. continue to boil until the mixture is reduced by half and thickened. This can take as long as 45 to 60 minutes. Stir regularly to prevent burning the sauce.
Pour the jam into 8 oz containers and cool on the counter for an hour. Place the containers in the freezer until you need them.
Strawberry Topping For Cakes Or Ice Cream
Ingredients
2 tablespoons cornstarch
6 tablespoons warm water
2 lbs strawberries, hulled and sliced in half
Zest and juice from 2 lemons
1/2 cup granulated sugar
Directions
Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.)
Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
Bring it to a simmer and allow it to simmer for 5 minutes, stirring constantly. After 5 minutes, remove the pan from the heat and allow it to cool. The mixture will thicken as it cools.
Place in containers and freeze the sauce you will not be used in a few days.
Ingredients
6 cups frozen blueberries
3/4 cup brown sugar
1/3 cup cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon salt
Lemon zest from a Meyer lemon plus ¼ cup juice from the lemon
2 store-bought rolled 8-inch pie crusts, at room temperature
2 tablespoons melted butter, plus extra for grading the pie plate
Directions
Preheat the oven to 425 degrees F. Butter a deep dish 9-inch pie pan.
In a large bowl, combine the sugar, cornstarch, salt, cinnamon, and lemon zest. Mix very well and be sure the cornstarch is completely mixed into the sugar. Add the blueberries and lemon juice and mix well. Set aside.
Unroll one pie crust and fit it into the pie pan. Brush the pastry with some melted butter. Pour the blueberry filling into the pan and spread evenly. Place the second crust on a pastry board and cut it into strips/ Place the strips in a lattice formation over the pie filling. Flute the edges of the pie. Brush with the remaining butter.
Place the pie on a parchment-lined cookie sheet and place it in the oven. Bake for 15 minutes. Lower the oven temperature to 375 d3r33w F. Bake for 50 minutes. Cool the pie on a wire rack.
8 scones
Ingredients
2 cups all-purpose flour
½ cup granulated sugar
2 tablespoons poppy seeds
2 large lemons
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 stick cold unsalted butter
½ cup heavy cream
¼ cup fresh lemon juice
Directions
Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until the mixture resembles a very coarse meal. Pour in heavy cream, then add the lemon juice, stirring just until dough forms.
Using your hands, gather dough together and gently press it into a ball.
Transfer the dough to a parchment-lined baking sheet and shape it into an 8-inch disk. Cut into 8 wedges and separate so that the scones are about 1 inch apart. Bake until golden, about 15 minutes. Transfer scones to a wire rack and let cool.
Salmon With Roasted Grapes
6 servings
1 1/2 lb salmon fillet, cut into 6 equal pieces
2 cups of organic red grapes
1 large onion, sliced
1 tablespoon of lemon juice
Salt and pepper to taste
2 tablespoons chopped parsley
2 tablespoons chopped basil leaves
Olive oil
Directions
Preheat the oven to 400 degrees F and oil a 9×13 inch baking dish.
Combine the grapes, salt, pepper, lemon juice and 1 tablespoon of olive oil. Spread the mixture in the baking pan, Roast for 15 minutes. Remove the pan from the oven. Sprinkle the salmon with salt and pepper. Place the salmon fillets on top of the grapes. Drizzle olive oil over the fish. Return the pan to the oven and bake for 15 minutes. Sprinkle the fish with the chopped herbs and serve.
Baked Potato Wedges
Ingredients
3 Russet Potatoes, quartered
1/4 cup olive oil
Salt and pepper to taste1 garlic clove, minced
1/2 teaspoon dried Italian seasoning
Directions
Preheat the oven to 400 degrees F.
Combine the potatoes with the remaining ingredients in a bowl. Pour into a baking dish and spread out evenly in the pan. Bake for 1 hour..
Green Beans With Onions and Mushrooms
Ingredients
1 lb green beans, ends trimmed
1 tablespoon olive oil
Half a medium onion, diced
4 oz sliced mushrooms
Sat and pepper to taste
Directions
Bring a large pot of salted water to boil in a large skillet. Add the beans and cook for 3 minutes. Drain the beans in a colander. Return the skillet to medium heat and add the oil, onions and mushrooms. Cook until the vegetables are tender. Add salt and pepper to taste. Return the beans to the skillet and heat until hot. Serve immediately.
I
ngredients
1 cup white granulated sugar
1 cup packed light brown sugar
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons grated orange zest
2 eggs
2 cups milk
8 tablespoons melted butter and cooled slightly
1 pkg cranberries, about 12 oz
Glaze
Juice and zest of one orange
2 cups powdered sugar
Directions
Preheat oven to 350°F. Spray two 9×5 loaf pans with cooking spray and lines the bottoms with parchment paper. loaf pans.
In a large mixing bowl, combine sugars, flour, baking powder, orange zest, and salt. Set aside.
In a medium mixing bowl, combine melted butter, eggs, and milk.
Add the wet ingredients to the dry mixture and stir until combined.
Divide the mixture evenly between the two pans.
bake for 60 minutes or until a toothpick inserted in the bread comes out clean.
Cool for 30 minutes on a wire rack and then remove the bread from the pans to cool completely.
Make the glaze and spread it over each cake. Allow the glaze to set.
TORTA DI MELE (TUSCAN APPLE CAKE)
Ingredients
2 x large apples, peeled, finely chopped
Zest and juice of 1 large lemon
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 cup honey
1 cup extra virgin olive oil
3 large eggs
Directions
Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray and line the bottom of the pan with a circle of parchment cut to fit the bottom of the pan.
Toss the chopped apples into a bowl with the lemon juice and zest.
Mix the flour, cinnamon, baking powder, baking soda, and a pinch of sea salt in a large mixing bowl.
In a separate bowl, whisk together the honey, extra virgin olive oil, and eggs together to combine.
Mix the extra virgin olive oil mixture into the flour mixture with a wooden spoon until you have a smooth thick batter.
Fold the apples into the batter. then pour the batter into the prepared pan.
Bake the cake for 45 minutes, or until an inserted skewer comes out clean when tested. Allow the cake to cool for 30 minutes in the pan, then remove to a wire rack to cool completely.
Dust with powdered sugar before slicing. You can serve it with honey yogurt. {Mix 2 tablespoons of honey with 1 cup of Greek plain yougurt}
.
Italian Ribeye Steak
Ingredients
2 tablespoons of olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed
Directions
Combine all the ingredients except the steaks in a bowl, stirring well. One hour before cooking time, remove the steaks from the refrigerator. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for one hour.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook for 3 minutes. Turn steaks over; cook for 3 minutes or until the desired degree of doneness.
You can also cook the steaks in an air-fryer for the same amount of time. Let steaks stand for 10 minutes.
Baked Potatoes
Ingredients
2 Russet Baking Potatoes
Olive oil
Kosher salt
Black pepper
Directions
Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place on a baking sheet. Bake at 375 degrees F for about an hour or until it pierces easily with a fork. Serve with butter and sour cream.
Sugar Snaps
Ingredients
4 cups sugar snap peas (about 12 ounces)
Freshly ground pepper to taste
1 garlic clove, grated
2 teaspoons fresh lemon juice or more to taste
Pinch kosher salt
Pinch sugar
1/4 cup fruity extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese
Directions
Cut the sugar snap peas on a diagonal into halves and cut off the stem ends. Parboil the snaps in boiling salted water for 2 minutes. Drain and retain in the pan.
Combine the remaining ingredients except for the cheese and heat on low. Add the drained peas and cheese. Toss over the heat until hot and then serve with the steak.
