Healthy Mediterranean Cooking at Home

Category Archives: Nuts

Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)

2 servings

Ingredients

2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper

Directions

Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.

Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.

Spinach and Pear Salad

4 servings

Ingredients

1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
Dressing
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper

Directions

Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.

Homemade Biscuits

6 servings

Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.

Ingredients

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
2 eggs

Directions

Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.

Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.

Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.


Pepper-Crusted Filet Mignon

ingredients

Serves 2

2 filet mignon steaks, (5 to 6 ounces each, about 1 1/2 inches thick)
1 teaspoon coarse salt
2 tablespoons coarsely ground black peppercorns
2 teaspoons olive oil

Red Wine Sauce
1 cup red wine
2 tablespoons cold butter, cut into small cubes
Coarse salt to taste

Directions

For the beef:

Season the beef filets very generously on both sides with the salt and pepper, patting it firmly. Let rest at room temperature for 30 minutes.

Move the oven rack to the middle position and heat the oven to 450 degrees F.

Heat the oil in an ovenproof skillet over medium-high heat.

Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, about 3 minutes.

Using tongs, turn the steaks over and cook until well browned on the second side, about 3 minutes.

Place the skillet in the oven and roast the steaks 5 minutes for rare or 7 minutes for medium-rare to medium.

Let the steaks rest for 5 minutes, then serve with the sauce.

For the red wine sauce:

Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

Remove from the pan from the heat and add the butter. Stir the sauce until the butter is melted and the sauce is thickened about 1 minute.

Season with salt according to taste, if needed.

Salad With Roasted Beets, Blue Cheese and Pistachios

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, grated
1/2 teaspoon dried tarragon

Salad

1 bunch small golden beets, trimmed of leaves and washed well
4 cups romaine lettuce, cut into bite-size pieces
¼ red onion, sliced very thin
4 ounces blue cheese, cut into cubes
1/3 cup shelled, toasted pistachios, coarsely chopped
Homemade croutons, optional

Directions

Preheat the oven to 400 degrees F.

Place the beets on a large sheet of heavy-duty aluminum foil and seal the ends to create a package.

Bake for about 30 minutes or until tender. Cool; peel and slice or cut into ½ inch pieces. Transfer to a small bowl.

Make the vinaigrette:

Combine all the ingredients in a jar and shake until well combined

Toss the beets with 1 tablespoon of the vinaigrette. Set aside until ready to prepare the salad.

Place the romaine and onion in a salad bowl and toss with some of the remaining vinaigrette.

Add the beets, pistachios and blue cheese and toss gently. Top with croutons, if using.


Jumbo Blueberry Muffins

Makes 6 muffins

Ingredients

3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top

Directions

Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.

In a large bowl, gently toss together the flour, baking powder, salt, and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.

Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.

Bake at 425 F degrees for 5 minutes.

Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.

Allow to cool for 10 minutes and remove to a wire rack to cool.

Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

Easy Pecan Sticky Buns

Ingredients

Sticky Syrup
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves

Dough
2 cups self-rising flour
1 cup heavy cream

Cinnamon Filling
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans

Directions

Preheat the oven to 425°F.

Lightly grease a glass 9″ round cake pan or pie pan.

To make the syrup:

Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.

Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.

To make the dough:

Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.

Gently roll the dough into a 12″ x 8″ rectangle.

To make the cinnamon filling:

Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.

Spread the softened butter over the entire surface of the dough.

Roll the dough into a log. Position it so the seam is facing down.

Slice the log into 10 pieces, and place them in the prepared pan.

Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate.

Scrape any leftover syrup from the pan onto the buns.

To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.

Reheat in a 325-degree F oven. Freeze for longer storage.

Adapted from a King Arthur recipe.


Apple Flavored Baked Doughnuts With Maple Glaze

Makes 10

Doughnuts

1/4 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1/2 cup apple butter
2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups whole wheat pastry flour

Glaze

1/4 cup maple syrup
1 cup powdered sugar
1 teaspoon honey
Pinch of salt

Directions

Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

Beat together the oil, eggs, sugars, applesauce, apple butter, orange juice, vanilla, apple pie spice, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill 10 of the wells of the doughnut pans to the rim; using a scant 1/3 cup of batter in each well.

If you have a little dough left add a little to each of the doughnuts.

Bake the doughnuts for 15 minutes or until a cake tester inserted into the center of one comes out clean.

After about 5 minutes, remove the donuts from the pan and transfer them to a wire rack to cool.

Allow the doughnuts to cool completely before glazing.

To make the glaze:

Mix together all of the glaze ingredients, stirring until smooth.

Place waxed paper under the racks holding the donuts.

Spread the doughnuts with glaze (or dip tops in the glaze); return to the rack until the glaze is set.


Sole Almondine

4 servings

Ingredients

For the Fish:
1/2 cup blanched slivered almonds
Kosher salt
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Freshly ground black pepper
1 egg
1/2 cup heavy cream
1 lb sole fillets

For the Sauce:
1 large or 2 small shallots, finely chopped
1/2 cup white wine
1 lemon zested and juiced (save lemon zest for the potato recipe
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Directions

Place a nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 and set aside.

Return the pan to medium heat and add olive oil and butter to the pan.
Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the egg and cream and season with salt and pepper, to taste.

Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Fry for 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter.

Repeat with the remaining fillets if all the pieces don’t fit in the pan. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Sprinkle the fish with the almonds and spoon the sauce over the top of the fillets. Top with the chopped parsley and serve with the potatoes and your favorite green vegetable. Mine is spinach.

CreamyLemon Potatoes

This easy recipe saves several steps in creating a creamy potato recipe.

Ingredients

1 lb gold potatoes, peeled
½ cup half & half or 1/4 cup whole milk and ¼ cup heavy cream
Kosher salt
1 lemon, zested
Freshly ground black pepper

Directions

Cut the potatoes into ½ inch diced pieces.


Put the potatoes in a saucepan with the cream and milk. Bring to a boil over medium heat, then add 1/2 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender and most of the liquid is absorbed about 20 minutes. Add the lemon zest and season with pepper, to taste. Serve immediately.


Steak Au Poivre

Ingredients

2 petite rib-eye steaks, 14-16 oz total
2 teaspoons kosher salt
2 tablespoons whole peppercorns
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 minced shallot
2 thyme sprigs
1 medium clove garlic, cut in half
1/4 cup red wine
1/2 cup beef broth
¼ cup heavy cream
1/2 teaspoon Dijon mustard

Directions

Lightly pound the steaks with a meat mallet to an even thickness, ½ inch thick.

Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.

Crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).

Spread cracked peppercorns and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)

In a large skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat and place the steaks on serving plates.

Discard garlic and thyme. Add butter, shallot and any reserved cracked peppercorns, return to medium heat and cook, stirring until shallot is tender about 2 minutes.
Add broth and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream, then simmer, stirring often, until the sauce has reduced enough to glaze a spoon. Whisk in mustard. Pour the sauce over the steaks and serve.

Oven Roasted Potatoes

Ingredients

3 pounds small yellow potatoes
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 400° F (200°C).
Cut the potatoes in half and put them in a bowl. Toss with olive oil, garlic, salt, and pepper until evenly coated.
Transfer to a large enough sheet pan or baking dish and spread out the potatoes in one layer, cut side down.


Roast in the middle of the oven for 50-60 min flipping them twice during cooking until browned and cooked through.

Take them out of the oven and toss with parsley before serving.

Green Beans With Mushrooms And Almonds

Ingredients

1pound trimmed green beans
4 ounces cremini mushrooms, thinly sliced
1 whole scallion, thinly sliced white and green parts
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
Salt and pepper
1/4 cup sliced toasted almonds

Directions

Blanch green beans for 5 minutes in boiling salted water. Drain and dry on a clean kitchen towel.
Place a saute pan over medium-high heat. Add the olive oil and unsalted butter. Add mushrooms and saute until golden brown, 3 to 4 minutes. Add sliced scallions, saute 1 minute more. Add green beans and season with salt and pepper. Remove from pan to a serving bowl and finish with 1/2 cup toasted almonds. Toss and serve.


I am fortunate to live near a farm that grows these beautiful, round Italian heirloom eggplants. This variety is a plump, tear-drop- shaped eggplant with rosy lavender skin and alabaster flesh. The meaty and firm yet tender flesh has a delicate mild flavor and a creamy consistency with no bitterness. Rosa Bianca has few seeds, making it the perfect variety for grilling and baking.

Baked Eggplant Stacks

Ingredients

1 Rosa Bianca Eggplant, about 1 ½ lb.
½ cup flour
3 egg whites beaten with 1 tablespoon of water
2 cups Italian seasoned Panko crumbs
1 large beefsteak or heirloom tomato, about 1 lb
6 Fresh Mozzarella slices
6 basil leaves
1/2 teaspoons fine sea salt
¼ cup Extra-virgin olive oil

Directions

Preheat the oven to 425 degrees F. Pour the ¼ cup olive oil into a large rimmed rectangular sheet pan.
Peel the eggplant and slice into six 1/2-inch-thick circles.
Dip the eggplant slices into the flour, then the egg white mixture and finally the crumbs, tossing around to make sure the crumbs adhere. Place the breaded eggplant on a plate and refrigerate for an hour or two.


Put the sheet pan with the oil in the oven for 5 minutes. Remove from the oven (with oven mitts) and arrange the eggplant on the hot pan. Bake for 10 minutes, then turn the pieces over and bake another 10 minutes or until they’re golden on the other side.
Reduce oven temperature to 375 degrees. Put a tomato slice on top of each eggplant slice, then a basil leaf on each and top each with a slice of mozzarella. Return the pan to the oven and bake until the cheese melts.

 

Tomatoes with Herbed Ricotta

Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.

For two servings:

Ingredients

1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel

Directions

In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.

Old Fashioned Vidalia Onion Pie

Vidalia onions are in season now. They are a sweet, mild onion grown in Georgia. Vidalias can be used in place of any yellow onion, but their flavor is so special that you can really let them be the star of the show, such as this Vidalia Onion tart.

One 9-inch pastry crust:
1 1/2 cups All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
4 tablespoons water

Directions

Whisk together flour, salt, sugar, and baking powder. This can be done right in the pie pan if you like. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Fill and bake.

Filling Ingredients:
2 large Vidalia onions, diced
1/4 cup butter
8 oz cheddar cheese, freshly grated
1 tablespoon flour
1 teaspoon salt, divided
1/4 teaspoon cayenne pepper
3 eggs, beaten well
1 cup whole milk

Directions

Saute the onions in butter over medium-low heat, stirring constantly until golden brown. This will take 40 to 45 minutes. Add 1 tablespoon flour, ½ teaspoon salt, and cayenne pepper.

Preheat oven to 350°F Line a baking sheet and place the pastry-lined pie pan on the baking sheet to help with transferring in and out of the oven.

Spread half the cheddar cheese over the bottom crust and top the cheese with the cooked onions.
In a measuring cup, whisk the eggs together with the milk and ½ teaspoon of salt, then pour it over the onion mixture. Top with the remaining cheddar cheese.


Bake for 50 minutes, or until golden brown and set.

Plum Crostata

Plums are generally in season somewhere in the United States from the end of May all the way into October. Not only are they good for eating out of hand, but they are an excellent fruit for baking, such as this crostata recipe below. Crostata is the Italian term, and Galette is the French term for a rustic dessert that consists of a rolled out piece of pastry dough and the edges of the dough are folded in about an inch or so over the filling.

Ingredients

Pie pastry for one 9-inch pie
2 tablespoons orange marmalade
3 plums
1 tablespoon honey
3 tablespoons sliced almonds
1 tablespoon cream
2 tablespoons coarse sugar

Directions

Slice the plums into thin wedges.
Roll pie dough out to a 12-inch circle on a sheet of parchment paper. Slide the parchment onto a sheet pan. Spread marmalade on the center of the tart; then fan around the wedges of plums, leaving a 1-inch border. Fold the pie crust dough edge over onto the plums.

Drizzle honey over plums, brush pie crust dough edge with cream and sprinkle with coarse sugar. Bake at 375 degrees F until fruit is tender and crust is cooked on the underside, about 25 to 30 minutes.


I recently decided to try and make homemade ice cream. I also decided to buy an ice cream making-appliance. I didn’t want an elaborate machine or one that was too large. America’s Test Kitchen recommended the Cuisinart Ice-21, so I went with that recommendation. Turns out the appliance was very easy to use and made the ice cream exactly as described. I also watched a YouTube video prior to making the ice cream just to be sure of what I was doing.

I followed a recipe for making a sugar free version but I found that my first batch became very hard in the freezer. I did some research and the Cuisinart manual said that homemade ice cream does become quite hard in the freezer and needs to be left on the counter for 20-30 minutes before serving. I also learned that you can add some special ingredients to help the ice cream retain its softness, such as more heavy cream than milk, guar gum powder, fiber syrup, and vodka. The second batch was very successful with the addition of the fiber syrup and guar gum.

Homemade Butter Pecan Ice Cream

Makes about 1 ½ quarts

Ingredients

4 tablespoons unsalted butter
1 cup pecans
1/4 teaspoon salt
1 cup whole milk
1/2 cup powdered monk fruit sweetener or regular sugar
¼ teaspoon guar gum
¼ cup clear fiber syrup
2 cups heavy (whipping) cream
1 tablespoon pure vanilla extract

Directions

Steps prior to making the recipe:

  1. The freezer bowl must be completely frozen before beginning the process.. Before freezing, wash and dry the bowl. The length of time needed to reach the frozen state depends on how cold the freezer is. It is recommended that the freezer bowl be placed in the back of the freezer where it is coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing. Generally, freezing time is 24 hours. Shake the bowl to determine whether it is completely frozen. If you do not hear the liquid within the bowl moving, the cooling liquid is sufficiently frozen. Use the bowl immediately after removing from the freezer. It will begin to quickly defrost once it has been removed from the freezer. Ingredients such as chips and nuts should be added during the last 5 minutes before the recipe is complete. Once the ice cream has begun to thicken, add the ingredients through the ingredient spout at the top
  2. In a mixing bowl or a large measuring cup, combine the guar gum, sugar, and salt. Pour in the milk, cream. Fiber syrup and vanilla. Using a hand mixer on low speed thoroughly combine the ingredients. Cover the bowl and refrigerate 2 hours or overnight. Overnight is best.
  3. Melt the butter in a medium skillet. Add the pecans. Cook over medium-low heat until the pecans are lightly toasted, stirring frequently, about 6 to 8 minutes. Remove from the pan from the heat to cool to room temperature. With a spatula spread the pecans on a sheet of foil and set aside.

Turn the ice cream maker on; pour the mixture into the frozen freezer bowl through the spout at the top and let mix until thickened, about 20 minutes. Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.



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