1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black pepper
1/2 teaspoon rosemary sea salt
16-ounce tuna steak (1 inch thick)
1 tablespoon olive oil
To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate. I used half the rub for one tuna steak. save the remainder for another time.
Rinse the tuna fillets and pat dry. Place one side of the tuna on the spice mixture.
In a 10 inch non-stick skillet, heat olive oil over high heat until almost smoking. Carefully place the tuna steak, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook 3 minutes more. Using kitchen tongs, turn the tuna over, lower the heat to medium, and cook for 4 minutes or to your desired doneness.
Cannellini Bean Salad
1 (15.5 ounces) can cannellini beans, drained, rinsed ( or 2 cups cooked dried beans; directions below)
1 cup frozen and cooked or jarred in water artichoke hearts
1 cup sliced fresh grape tomatoes, cut in half
1/4 cup chopped red onion
2 cups arugula
2 tablespoons olive oil
2 teaspoons lemon juice
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon salt
Fresh ground black pepper to taste
In a serving bowl, mix together the dressing ingredients. Add the cooked or canned beans, sliced artichokes, sliced tomatoes, and red onion. Stir into the dressing. Refrigerate. Remove from the refrigerator 1 hour before serving and let stand at room temperature until serving time.
How to cook dried beans
1 Pound Dried White Beans (Cannellini)
Pinch Baking Soda
Carrot, Cut In Half
1 Celery Stick, Cut In Half
1/2 Onion, Peeled And Quartered
1 Sprig Rosemary
The night before serving, rinse the beans picking out any bad ones and place in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.
The next day, drain well. Place the beans in a heavy stockpot with the vegetables and rosemary and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 45 minutes. Drain, remove the vegetables and rosemary sprig.
Tzatziki with Feta
Half of an English cucumber, unpeeled
1 1/2 cups plain whole-milk Greek yogurt
1 clove garlic, minced
1/2 cup crumbled Greek feta cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
1/2 teaspoon Greek seasoning
Seed and finely chop the cucumber. In a medium bowl, stir together the cucumber and yogurt. Stir in the remaining ingredients and mix well. Refrigerate for several hours before serving.
Pepper-Crusted Filet Mignon
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
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
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
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
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.
For the Fish:
1/2 cup blanched slivered almonds
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Freshly ground black pepper
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
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.
This easy recipe saves several steps in creating a creamy potato recipe.
1 lb gold potatoes, peeled
½ cup half & half or 1/4 cup whole milk and ¼ cup heavy cream
1 lemon, zested
Freshly ground black pepper
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.
Serve with pasta.
2 tablespoons olive oil
1/4 cup diced pancetta
1/4 cup minced fresh onion
2 red chili peppers, diced
3 garlic cloves, minced
28 oz can of Italian whole cherry tomatoes (Cento brand)
1/4 cup sliced green olives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons capers, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 canned anchovy fillet, chopped
3 tablespoons olive oil
4 (4-ounce) skinless, boneless chicken breast cutlets
4 slices provolone cheese
Salt and pepper
8 oz fettuccine
Make the sauce
Heat the oil in a large saucepan. Add the pancetta onion, and garlic; sauté 1 minute. Add tomatoes and remaining ingredients. Bring to a simmer, and cook for 15 minutes or until sauce is slightly thickened, stirring occasionally.
Cook the pasta al dente and drain.
For the chicken
Coat the chicken cutlets in flour, salt, and pepper. Shake off excess. Heat the oil in a large skillet and cook the cutlets about 2-3 minutes on each side until golden. Top each cutlet with a slice of cheese and cover the pan. Cook for a minute or two until the cheese melts.
Mix the cooked pasta with the sauce. Place an equal portion of pasta in four individual pasta bowls. Top with the chicken and serve.
Oven Roasted Zucchini
Two large Zucchini sliced into 1/4″ thick rounds
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
3 tablespoons Parmesan cheese
Preheat the oven to 375 degrees F and line a baking sheet with foil. Coat the foil with olive oil cooking spray.
Place zucchini rounds in a bowl. Add oil and spices to the bowl and toss zucchini to coat.
Lay zucchini on the prepared baking sheet in a single layer.
Bake for 10 minutes. Remove from the oven and sprinkle with Parmesan cheese. Return to the oven for 5 more minutes.
In New England, boiling and steaming are the traditional ways to cook lobster, but there’s another way. It’s called butter poaching where the lobster meat is cooked to sweet and tender delight. Butter poached lobster cooks the lobster meat slowly and gently so as not to make the meat tough. This method made for the best tasting lobster I have ever had.
For 2 servings
Two 5 to 6 oz lobster tails, defrosted overnight in the refrigerator if frozen
1 stick of butter
10 oz Sea Scallops
1 garlic clove, minced
1 lemon, juiced
1 tablespoon grated lemon zest
Put the pasta on to cook in boiling salted water just when you start preparing the shellfish.
With kitchen shears, remove the membrane over the lobster meat on the underside of each lobster tail.
In a medium skillet melt the butter on low heat. Do not let the butter come to a boil or the butter will separate.
Once melted add the tails flesh side down and cook on low heat spooning butter over the shells once in a while for 6-8 minutes
Turn the tail on the shell side, continue basting and add the scallops. Baste the scallops with the butter for about one minute on each side.
The tails are ready when the shells are bright red and the lobster meat is firm and opaque. Be careful not to overcook the lobster. Poached lobster tails should have an internal temperature of about 140°F.
Remove the shellfish from the pan to a platter with the drained, cooked pasta.
Add the garlic, lemon zest and juice to the skillet and stir. Pour the sauce over the shellfish and pasta. Sprinkle with chopped parsley.
Serve with a green vegetable or salad.
This method I learned for cooking thick pork chops and put into practice makes delicious tender and juicy thick cut pork chops.
Make a simple brine:
I adapted a recipe from The Great Meat Cookbook by Bruce Aidells.
The recipe makes enough for 4 regular pork chops or 2 thick ribeye chops.
4 cups ice-cold water
1/4 cup Diamond Crystal Kosher salt
1/4 cup firmly packed brown sugar
Stir together the water, salt, and sugar until dissolved. Place pork chops in a zipper-lock bag. Pour in the brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.
Ribeye Pork Chops
4 servings: One 16 oz chop was enough for my husband and me for one dinner. I made both with the recipe below and saved the other for a second dinner. See below.
1 tablespoon olive oil
2 thick bone-in pork ribeye chops (2 ribs on each chop; 16 oz ounces each), brined
Kosher salt, freshly ground pepper
Freshly ground pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
2 tablespoons unsalted butter
Heat oil in a large, deep skillet over medium-high. Season pork chops all over (including the fat cap) with a generous amount of salt and pepper. Cook pork chops until the bottom sides are golden brown, about 1 minute. Turn and cook on the other side about 1 minute before turning again. Don’t forget the sides of the chops.
Repeat this process, turning every minute until chops are deep golden brown on all sides and an instant-read thermometer inserted into the thickest part registers 138°F, about 8–10 minutes (total cooking time will depend on the thickness of the chops).
Remove the pan from the heat and add the sage, garlic, and butter, smashing garlic into butter. Return pan to the heat, tilt skillet and spoon foaming butter and drippings over the pork chops several rimes, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (or until the pork registers 145°F).
Thinly slice the meat and transfer to a serving platter or cut the pork between the ribs and serve whole with any juices from the cutting board spooned over the top.
Serve with your favorite sides. The first night I cut one pork rib in half and served Eggplant Parmesan and Sauteed Spinach with the chop. I wrapped the second chop in foil and refrigerated it for later in the week.
Later in the week, I cut the second rib chop in half and brushed it with Chili-Ginger Sauce/Marinade. I placed the cut chop under the broiler to glaze the pork on both sides. Use storebought of my recipe below:
1 tablespoon cornstarch
1/4 cup orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon Sriracha chili sauce or hot pepper sauce
2 garlic cloves, minced
2 teaspoons minced fresh ginger
Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
I served the glazed pork over my recipe for Asian Stir Fry Vegetables and Noodles. See recipe.
Italian Sausage Eggplant Bolognese Sauce
Serve this sauce over your favorite pasta. I used pappardelle because the wide noodles hold the sauce.
1 lb hot Italian sausage, casing removed
1 1/2 cups peeled and diced eggplant (about 1 1/2 pounds)
4 tablespoons olive oil
1 cup chopped sweet onion
1 large carrot, finely diced
1 celery stalk, finely diced
Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
1 (26-ounce) container Pomi finely chopped tomatoes
1/4 cup heavy cream or whole milk
12 ounces uncooked pappardelle, rigatoni, bucatini or spaghetti
1/4 cup small fresh basil leaves
Crushed red pepper flakes, to taste
Grated Parmesan cheese
Heat olive oil in a Dutch oven over medium-high heat. Add crumbled sausage and diced eggplant; cook until lightly browned.
Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes or until onion is tender. Add garlic and cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping the pan to loosen browned bits. Add beef broth, tomatoes,1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Add crushed red pepper flakes, basil, and cream. Heat until warm.
Cook pasta according to package directions for al dente, adding 1 tablespoon kosher salt to the cooking water. Drain and add the pasta to the pot of sauce. Stir and cook for a few minutes. Place pasta in individual pasta serving bowls and sprinkle with cheese.