07 Jun Mushrooms and Swiss Chard

From the French Women Don’t Get Fat Cookbook by Mireille Guiliano

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, peeled and minced
  • 1 pound Swiss chard, center ribs discarded and leaves coarsely chopped
  • 3/4 pound mixed mushrooms (use a variety such as shiitake, oyster, button, and portobello), wiped clean and chopped
  • Salt and freshly ground pepper

 
Directions:

  1. Heat the olive oil and butter in a large skillet over medium-high heat. Add the shallot and sauté until fragrant and softened, 1 minute.
  2. Add the Swiss chard and cook, stirring, until tender, about 5-7 minutes. Add the mushrooms and sauté for 3 minutes. Season to taste and serve immediately

 
Note: In addition to being a delicious side dish, this makes a fabulous sandwich. Place a layer of mushrooms and Swiss chard on a slice of baguette or other good crusty bread. Top with a few slices of fresh mozzarella and place under the broiler until melted. Sprinkle with salt and serve immediately.

Read More

21 Jul Summer Corn Cakes with Fresh Ricotta and Heirloom Tomato Salsa

By Chef Jed Demler

Summer Corn Cakes Ingredients:

  • 1/2 cup all purpose flour
  • 1/2 cup milk
  • 2 large eggs
  • 2 cups corn (2 ears shucked and removed from cob)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon baking powder
  • Butter or cooking spray (for the pan)

 

Directions:

  1. Combine the flour, milk, eggs, oil, baking powder, and salt in a mixing bowl and stir until smooth. Fold in 1/4 teaspoon black pepper and 2 cups of corn.
  2. Heat skillet or hot plate to medium-high heat and spoon a tablespoon or so onto a greased (butter or spray) section of the pan.
  3. When the edges turn brown and pull off of the pan, flip. Cook maybe 2 minutes on each side.

Homemade Ricotta Cheese Ingredients:

  • 4 cups whole milk or goat milk
  • 2 cups cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • Fresh cracked black pepper
  • Cheesecloth

 

Directions:

  1. Heat the milk, cream, and salt in a heavy-bottomed pot over medium-high heat until you reach a boil. Turn off the heat and add the lemon juice. Stirring frequently, the curd will start to separate from the whey.
  2. Gently pour mixture into a strainer lined with cheesecloth. Allow to drain for 20-30 minutes and chill.
  3. Once cold, mix in lemon zest and black pepper

Tomato Salsa Ingredients:

  • 1 large heirloom tomato (diced)
  • 1/4 cup cucumber (skinned, seeded, and diced)
  • 2 tablespoons red onion (minced)
  • 1/2 jalapeno (seeded and minced)
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped herbs (basil, dill, or tarragon)
  • Juice of 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

 

To Assemble:

Spread ricotta cheese over the corn cake and top with fresh salsa!

Read More

20 Apr Avocado Shooters

Ingredients:

  • 1 medium-sized, ripe but firm avocado
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1/3 cup packed parsley or cilantro leaves (no stems)
  • 1/2 teaspoon salt
  • Juice from 1 lime
  • 1 cup prepared gazpacho or 1/2 cup each diced tomato (peeled) and diced cucumber (or, you can use prepared salsa)

Directions:

  1. Halve and peel the avocado. If it has dark spots, you may need to use 1 1/2 avocados.
  2. Put the avocado pieces and sour cream in a blender (or Cuisinart). Blend until smooth. Add chicken broth, parsley or cilantro, lime juice, and salt and blend again. The parsley will give the soup a nice bright color. Adjust salt to taste. The soup can be made 3-4 hours in advance and refrigerated. It tends to lose its bright green color in 12 hours. It will also tend to thicken after 3 or 4 hours; just thin it with a little half & half.
  3. Fill small, clear glasses a little more than halfway. Top with a few spoonfuls of gazpacho or tomato-cucumber garnish. Chill up to 1 hour.

Make 2 1/4 cups – about 12 small shooters or 6 small servings. Serve with demitasse spoons.

Read More

12 Aug Quick Tomato Tart

Ingredients:

  • 1 sheet prepared puff pastry, thawed
  • 3 T dijon mustard
  • 12 oz sliced fresh tomatoes
  • 3 T fresh basil leaves, chopped
  • 10 oz mozzarella or goat cheese
  • Salt and freshly ground pepper to taste

Directions:

1.  Cut pastry to fit buttered pie or tart pan, or line rectangular pan with it.

2.  Spread a layer of dijon mustard on the pastry, leaving 1-inch edge.

3.  Arrange tomato slices on mustard layer, then scatter basil leaves atop tomato slices.

4.  Slice or crumble cheese onto basil and season to taste with salt and pepper.

5.  Bake at 375 for 10-12 minutes or until cheese softens and crust browns.

Read More

27 May Fresh Peach Salsa

This simple peach salsa can be made in advance and simply eaten with chips or served with grilled fish, chicken or pork.  Combine all ingredients in a non-reactive bowl. Mix well, taste for seasoning and refrigerate until serving.

Ingredients:

  • 6 fresh Texas peaches, pitted, peeled and diced
  • 3 green onions, chopped
  • 1½ cups diced fresh jicama
  • ½ cup diced fresh cucumber
  • ½ teaspoon ground coriander
  • ½ cup fresh cilantro leaves, washed and patted dry, chopped
  • 1 fresh jalapeno pepper, seeded and diced (optional)
  • juice of one lime
  • 1 tsp sea salt
  • pinch freshly-grated nutmeg
Read More

06 May Smothered Yellow Squash with Basil

This also works well with zucchini

Ingredients:

  • 2 T olive oil
  • 1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
  • 2 garlic cloves, finely chopped
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup finely chopped fresh basil

Directions:

1.  Heat 1 T oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.

2.  Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute.

3.  Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

Read More

09 Jul Eggplant, Zucchini, and Tomato Tian

Ingredients:

  • 1 pound Eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound Zucchini, cut diagonally into 1/4-inch-thick slices
  • Cooking spray
  • 1 pound large Beefsteak Tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 ½ tablespoons Extra-Virgin Olive Oil, divided
  • 1/4 teaspoon Salt, divided
  • 1/4 teaspoon freshly ground Black Pepper, divided
  • 4 ounces French Bread Baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano Cheese
  • 2 tablespoons chopped fresh Flat Leaf Parsley
  • 2 teaspoons chopped fresh Oregano
  • 1 ½ teaspoons chopped fresh Thyme
  • 2 Garlic Cloves, minced
  • 1/4 cup fat-free, less-sodium Chicken Broth

Directions:

1.  Preheat oven to 375°.

2.  Arrange Eggplant and Zucchini in a single layer on a baking sheet coated with Cooking Spray. Lightly coat Vegetables with Cooking Spray. Bake at 375° for 15 minutes. Arrange half of Eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with Cooking Spray. Top with half of Zucchini and half of Tomato. Drizzle 2 1/4 teaspoons oil evenly over Vegetables. Sprinkle Vegetables evenly with 1/8 teaspoon Salt and 1/8 teaspoon Black Pepper.

3.  Place Bread in a food processor; process until coarse crumbs measure 2 cups. Add Cheese and next 4 ingredients (through Garlic) to processor; process until combined. Sprinkle 1 1/2 cups Breadcrumb mixture evenly over Tomato. Repeat layers with remaining Eggplant, Zucchini, Tomatoes, Oil, and Salt, Pepper, and Breadcrumb mixture. Pour Broth over top. Bake at 375° for 1 hour or until Vegetables are tender and topping is browned.

Read More

02 Jul Tomato Tart

Ingredients:

  • ½  (15-ounce) package refrigerated pie crusts
  • 1 Garlic Bulb
  • ½  teaspoon Olive Oil
  • 1 ½  cups Shredded Fontina Cheese, divided
  • 4 large Tomatoes
  • ½  teaspoon Salt
  • ¼  teaspoon Pepper

Directions:

1.  Press refrigerated Piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until Piecrust is lightly browned; set aside.

2.  Cut off pointed end of Garlic Bulb; place Garlic on a piece of aluminum foil, and drizzle with Olive Oil. Fold foil to seal.

3.  Bake Garlic at 425° for 30 minutes; cool. Squeeze pulp from Garlic Cloves into bottom of baked Piecrust.

4.  Sprinkle 1/2 cup Fontina Cheese over the Garlic.

5.  Slice Tomatoes, and sprinkle evenly with Salt and Pepper. Place on folded paper towels, and let stand 10 minutes. Arrange Tomato Slices over Shredded Cheese. Sprinkle with remaining 1 cup Cheese.

6.  Bake at 350° for 45 minutes or until Tart is lightly browned.

Read More

07 May Tomato Gratin

Ingredients:

  • 4 slices Whole-Grain Bread, torn into quarters
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
  • 4 Medium Tomatoes, sliced
  • 1/4 cup chopped Fresh Basil
  • 1/2 teaspoon freshly Ground Pepper
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 350°F. Coat a shallow 2-quart baking dish with nonstick spray.
  2. Place Bread in a food processor and pulse until coarse crumbs form. Add Garlic, Oil and Cheese; pulse to combine.
  3. Spread the seasoned Breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes, turn up to 450°F if needed to brown.
  4. Meanwhile, layer Tomato Slices in the prepared baking dish, sprinkling each layer with Basil, Pepper and Salt. If Tomatoes are juicy, drain on paper towels before layering. Bake the Tomatoes for 10 minutes; Sprinkle with the Toasted Breadcrumbs, and bake for 10 minutes more. Serve immediately.

Nutrition

Per serving: 128 calories; Nutrition Bonus: Vitamin A & Vitamin C (20% daily value).

Read More

16 Apr Baked Kale Chips

Ingredients:

  • 12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed- Wash and Dry thoroughly.
  • 1 tablespoon olive oil
  • Salt and Pepper

Directions:

1.  Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.

2.  Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

3.  The Kale cooks down considerably so what looks like a lot at first goes very quickly. Use Garlic Salt, Lemon Pepper, Parmesan, etc.
Amount Per Serving:   Serving Size: 1 (14 g), Servings Per Recipe: 1, Calories 5, Total Fat 0.5 g

Read More