Archive for the ‘Vegetables’ Category

Lemon Thyme Risotto

October 28, 2011


Serves 4-6

Flavor flavor flavor. One could just eat this and be happy! Perfect side for Mediterranean dishes

I love thyme and lemon and use them often.

1 lb of arborio rice

¾ cup of dry vermouth

3-4 cups chicken stock (or vegetable stock)

1 ½ cups onion minced

1 ½ tablespoons garlic minced (reserve ¼ teaspoon)

Juice  and zest of 2 lemons

2 tablespoon fresh thyme leaves off stem

2-3 bay leafs

2 tablespoons fresh flat leaf parsley chopped

3 tablespoons extra virgin olive oil

½ stick unsalted butter

¼ teaspoon sea salt

¼ tsp fresh ground pepper

1 ½ tablespoons grated aged Piave or aged Parmesan cheese

Takes aprox 45 minutes to hour

In 12 inch saute pan heat olive oil and butter and cook rice till translucent

Sauté onions and garlic

Add in small amounts of vermouth & chicken stock and continue simmering.

Add bay leafs , thyme. pepper, salt

Continue adding small amounts of vermouth & chicken stock each time rice needs fluid. Stir in remainder of garlic, lemon juice, and cover on low for 2-3 minutes till lemon juice is absorbed

Remove bay leafs

Top with parsley, cheese, zest and a drizzle of extra virgin olive oil and serve!

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Crème of Parsnip Soup

June 14, 2011


Serves 4-6

Parsnips are one of my favorite vegetables. Their appearance is similar to a white carrot with a lot of flavor. This creamy soup is the perfect start to any meal.

1 lb of parsnips peeled & cut
1 cup of onion chopped
3 garlic cloves minced
1  large potato peeled and cut
¼ teaspoon of white pepper
½ teaspoon of  sea-salt

1/2 stick of unsalted butter
4 cups chicken stock or 2 herb ox chicken cubes to 4 cups water or substitute vegetable broth

2 bay leafs

1 cup of heavy cream

Suggested Garnishes (optional)

drizzle of white truffle oil in each serving

garlic croutons

fresh snipped chives

fresh grated nutmeg

directions

2 quart covered soup pot

Sauté onion, garlic in butter till translucent
Add parsnips, bay leaf, pepper, potato, salt, chicken stock

Cook on medium- low heat covered until till parsnips are fork tender (25-30 minutes)
Remove bay leafs

Puree soup with a hand held immersion blender
Add cream and return to low heat for 8-10 minutes

Serve piping hot in bowls and  garnish with your choice of truffle oil, chives , croutons or nutmeg

Grilled Artichoke Hearts

June 12, 2011


Serves 6-8

If you love artichokes here is a side you will want to feature often and  a bit  exotic

Beautiful plated with grilled chicken breasts, shrimp, lamb or beef kabobs

 

 

2 14 oz cans of whole artichoke hearts drained and squeezed dry

place hearts  on skewers in 2 inch deep  rectangle tray

 

Marinade

In a bowl whisk the following:

4-5 garlic  cloves thru a press

1 tablespoon of prepared Dijon mustard

Juice of 2 lemons

1/4 cup of extra virgin olive oil

1  medium finely minced shallot

1/2 tsp of sea salt

¼ tsp of fresh ground pepper

 

Garnish ( optional)

1 tablespoons of chopped flat leaf parsley

extra lemon wedges

drizzle of your best olive oil

 

 

cover skewers in marinade and coat evenly

Cover and refrigerate 1-2 hours or overnight. Turn skewers occasionally

 

Grilll 4-7 minutes. You may serve on skewers or artichokes may also be remove and plated.

Garnish with parsley and a drizzle of olive oil before serving. Serve with additional lemon wedges

Tuscan White Bean Salad

June 12, 2011


Serves 6-8

 

A very tasty and nutritious side salad. Cooking the beans with seasonings added to the broth  improves  flavor  of this dish. See tip below for using canned beans.

Best consumed within three days

Prepare beans

1 lb of dried cannelloni beans (white kidney beans)

6 cups water

2 herb ox chicken bouillon cubes or vegetarian cubes

2 teaspoons of kosher salt

3 bay leafs

5 garlic cloves thru press

In a large pot

Bring water, boullion, bay leaf to a boil

Add beans and garlic and cover

Reduce heat to medium low and cook for 1 hour.

Turn off heat

Keep covered 30 minutes

Drain and cool beans

Remove bay leafs

Add beans to a medium size serving bowl

Dressing

whisk the following in a small bowl

3 tablespoons of flat leaf parsley chopped

juice of 3 lemons

2 teaspoons of fresh garlic thru a press

2 tablespoons of fresh thyme leafs remove off the stems

1/3 cup of extra virgin olive oil

½ teaspoon sea salt

1 tablespoon of red wine vinegar

¼ teaspoon of fresh ground white pepper

2 tablespoons of red onion minced fine

cover beans and toss in dressing

chill and rest for 1 hour

Maybe served at room temperature or chilled

Tip:

4 cans of 15.5 oz each of cooked cannelloni that have been rinsed and drained may be substituted if you don’t have cooking time. Add dressing and chill for 2 hours for best results.  Note: Canned beans will be much softer in texture than ones you cook yourself.

Pear Squash “Chayote”

January 18, 2011

Serves 4-6

It seems Chayote is eaten in many countries: India, Vietnam, South America and Australia and goes by many names. I believe once you try Chayote for the first time you will incorporate this interesting vegetable in your diet always. The remarkable thing about this pear shaped squash has a beautiful honey-dew melon  green color when cooked and has a firm but soft texture. I adore its delicate flavor. A great alternate squash. Chayote can be stir fried, baked, eaten raw in salads or grilled.  Reminiscent to zucchini but with a slightly firmer texture.

1 ½ -2 lbs of Chayote peeled and remove small core cur into cubes

4 cups water

1 tablespoon of salt

Bring water and salt to a boil

Cook chayote for 12-13 minutes till  fork tender

Drain

Top with butter or olive oil , salt & pepper or a  lemon tarragon vinaigrette

Gypsamole- Guacamole with Gypsy Juice

December 8, 2010

Anyone who loves guacamole can not get enough of this dip.  This recipe is dedicated to Rosalie Cryan of Quincy, MA who was our first customer of Gypsy Juice when it became available in the bottle.

serves 4-6

4-5 ripe Hass avocados peeled and remove seed (reserve 1 seed in case of left overs)

4-5 tablesoons of Gypsy Juice hot sauce

Add avocados to medium sized bowl

Mash avocados with a fork and add Gypsy Juice till well blended

 

If you desire guacamole hotter? Add more Gypsy Juice

Serve with nacho chips, burritos, enchiladas, tacos, a topping on burgers  or a spread for turkey and sandwich roll-ups.

 TIP:This dip will keep overnight if you place one avocado seed inside the bowl and cover the top of guacamole with Saran wrap.  Covering top of gucamole means tha the plastic wrap is in direct contact with dip and not just covering the top of the bowl. This step allows for limited oxydation of the precious guacamole so that it will maintain its fresh green color.

Blue Cheese Dressing & Dip

November 23, 2010

Makes about 2 cups

The perfect dressing for chopped salad.  A great dip for chicken wings and vegetable crudités! Last up to a week in refrigerator

¾ cup of sour cream
1 ¼ teaspoon of sea salt
2 Tablespoons red wine vinegar
½ teaspoon fresh ground black pepper
¾ teaspoon of garlic powder or 2 garlic cloves thru press
3 Tablespoons cream
5 Tablespoons of red onion chopped
3 Tablespoons of extra virgin olive oil
1 cup of blue cheese crumbled -Jasper hill Bailey Hazen or Valdeon blue

Mix all ingredients except blue cheese & red onion till creamy.
If you like dressing chunky mix in onions and blue cheese
If you prefer creamy toss everything into food processor and blend

Zucchini shitake sauté

May 30, 2009

Serves 4-6

2 large zucchini peeled and sliced julienne  about 1  1/2 -2 cups 

1 large yellow onion sliced julienne about 1 ½ cups

2 cups of chopped fresh shitake mushrooms sliced julienne

 3 large garlic cloves pureed

½ stick of unsalted butter

 ½ teaspoon chicken stock concentrated liquid chicken Bovril or 1 teaspoon of  Herb Ox chicken stock powder.

1 Tablespoon extra virgin olive oil (preferably Portuguese, Spanish or Lebanese)

Salt to taste

 

 Sautee garlic & zucchini in oil and butter. Add in onion, mushrooms, and sauté for 3 minutes. Add chicken stock, continue to sauté until all veggies are tender. Season with salt. Serve as a side  with grilled tuna steaks or teriyaki meat dishes.

CAPE VERDIAN RICE AND BEANS

May 29, 2009
 

 

serves 6-8 as a side 

4 cups of cooked long grain white rice ( preferrably uncle bens converted)

1/2 cup each of hulled  frozen edamame or lima beans

1/4 cup each of cooked pigeon peas and black beans

1/2 cup fresh minced chopped kale or collard greens

1/2 cup of chopped red onion

  2-3 cloves fresh minced garlic

1 teaspoon of Bijol seasoning (turns rice yellow) may substitute  2 packets of Goya Sazon with achiote packets if Bijol is not available.

3 Tablespoons of extra virgin olive oil ( preferably Spanish or Portuguese oil )

 sea salt to taste

1/2  cup of chicken stock

 Sautee garlic and kale in olive oil til tender. Add in  beans, chicken stock,  bijol or sazon and mix in rice.  Add in onion, simmer  on low 7-10  minutes and add salt to taste.  

 

 

chipotle sunshine salsa

May 29, 2009

  This recipe serves 4 to 6  with your favorite tortilla chips.

 A quick fresh salsa for the summer. Popular with kids too! Great on scrambled eggs,  over rice and over meats. 

 4-5 roma plum tomatoes seeded & chopped

 1 Tablespoon fresh chopped cilantro

 1 small seeded minced fresh jalapeno (add the seeds if you want salsa hot)

¼ teaspoon sea salt

 ¼ teaspoon fresh ground black pepper to taste

 2 Tablespoon red onion chopped fine

 Juice of 1 juicing orange 

 juice of 2 limes

 1 teaspoonEl Yucateco chipotle sauce

 Blend all ingredients and let rest 15 minutes