Monday, December 27, 2010
Monday, December 20, 2010
Sunday, December 19, 2010
This is a really easy and fun appetizer, great for the holidays:
Wednesday, December 8, 2010
Perfect night for some great comfort food, so I had left over chicken and decided to do individual chicken pot pies. I didn't feel like going out, so looked into my fridge and decided to make individual chicken pot pies. Had left over chicken, peas, corn and bacon.
Saturday, November 13, 2010
Wednesday, October 20, 2010
For the fish:
2 fillets of haddock 110 g (4 oz)
1 Tablespoon unsalted butter
2 Tablespoons olive oil
salt & pepper to taste
Heat a heavy bottom pan with the butter and olive oil, season the fish with salt & pepper. When the butter starts to melt add the fish and cook about 4 minutes per side. The fish will cook quickly. When the fish is cooked remove to a plate.
For the broccoli:
1 head of broccoli
salt & peper
lemon & zest of one lemon
1 tablespoon of unsalted butter
Cut up the broccoli and leek and heat a pan of water and bring to a boil, add the salt and broccoli and leek and cook till tender. Drain the broccoli and with a blender or imersion blender puree the broccoli and leek, add a pat of butter and season with salt and pepper.
I added a serrano pepper because I love the heat.
Monday, October 18, 2010
8 or so chicken thighs
4 sausage links
500g (1/2 lb) fingerling potatoes
1 red onion
fresh rosemary about 4 good sprigs, more if you want
zest of lemon and juice of one lemon
salt & pepper
4 carrots, cut in half
Preheat the oven to 200 C (400 F). Put the oil in the bottom of a roasting pan. Put the chicken into the pan and rub it with the olive oil, add salt and pepper. Add the sausages and the potatoes, and carrots into the pan, sprinkle the rosemary. Add the zest and juice of one lemon.
Cook for about 90 minutes, halfway through turn chicken pieces over.
Friday, October 8, 2010
red onion (I usually use garlic, but didn't have any, so I used red onion
Make a crust of mustard seeds on top of the salmon fillet. Heat a heavy bottom pan and add the salmon flesh side (the side that has the mustard seeds) down and cook for about 4 minutes, when browned slightly turn over and cook for another 5 minutes.
Clean and blanch the broccoli rabe for just a minute or two, drain the rabe. In a heavy bottom pan, add the red onion and olive and saute till soft. Add the rabe and cook for a few minutes, salt to taste and your done.
Saturday, August 28, 2010
So, it is very simple, arugula, italian tuna in olive oil, fresh mozzarella, garden tomatoes cut up and extra virgin olive oil. You know the rest. Oh, one more thing some great bread goes perfect with this. Once you tomatoes from your garden it is so difficult to eat them in the winter months.
Friday, August 27, 2010
1 pizza dough (you can get this at your supermarket, oh and it freezes great)
fresh rosemary cut up
new potatoes cut into rounds, blanch the potato rounds in water, remember to put the potatoes into cold water and once it comes to a boil remove them
asiago cheese grated
Heat your grill to medium high, I do it so that when I put my hand over the grill I can only hold it there for about 3 seconds.
Roll out the dough, put it on a pizza peel that has either flour or cornmeal and make sure that the dough moves on the peel.
Roll it onto the grill and let it sit for a few minutes, it will begin to bubble, peak and when it is getting grill marks you can flip it. Once flipped, brush off the excess flour, pour olive oil over not too much, then add your potatoes, asiago cheese and rosemary, close the cover to your grill and let it cook, you will see the cheese starting to melt, check the bottom of the pizza so that it does not get too dark.
Remove and serve immediately. Any questions contact me
Wednesday, August 11, 2010
Tuesday, August 10, 2010
Friday, August 6, 2010
I just love fava beans and pesto, so here is my version of fava bean pesto on crostini with mozzarella and arugula. The arugula and mint are from my garden. This is very easy to make, I love my pestel and mortar but you could use a food processor (try the pestel and mortar, you will love it). Taste as you go with salt and pepper. I used:
In you mortar put the fava beans and begin to mash the beans with the pestel, this takes a few minutes, it will begin to mash quickly, add some of the grated cheese and mix that in, then salt & pepper and some olive oil. Adjust to your taste, but be sure to make it so that it is smooth.
Tuesday, July 6, 2010
Wednesday, April 14, 2010
Tuesday, April 13, 2010
1 small log of chevre
Bacon, 0.5 lb (230 g), cooked and cut into small pieces
Salt & Pepper
1. Combine the chevre, rosemary, bacon. Butterfly the pork roast and season with salt & pepper, and add the chevre mixture.
2. Roll the pork and tie with the twine, rub the meat with the crushed rosemary, salt & pepper and olive. Place on a rack and don't forget to add water to the bottom of the pan and add a few bay leaves.
3. Place into a 375 F (190 C) oven and remove when the internal temperature of the meat is 145 F( 63 C). Let it rest for a about 5 minutes.
Enjoy, it's moist and delicious
Thursday, March 11, 2010
Monday, February 22, 2010
400 g (14 oz ) baby potatoes sliced (you can use larger ones if you cannot find baby
2 tablespoons olive oil
1 bunch asparagus
1 tablespoons capers
1 tablespoon chives for garnish
Preheat oven to 200 C (400F). Slice the potatoes and mix with the olive oil and sea salt and place into the roasting pan. Roast for about 25 minutes. Add the fish, asparagus & capers to the roasting pan on top of the potatoes and roast for another 15 - 20 minutes or until the fish is done and the potatoes are golden. When done, plate and garnish with chives.
Sunday, February 7, 2010
Monday, February 1, 2010
- 4 pork chops
- 2 litres (2 quarts) water
- 1/2 cup sea salt (you can use Kosher if you like)
- 1/4 cup sugar (or you could use honey)
- black peppercorns
- 1 bay leaf
- lemon peel from one lemon (this is optional)
- extra virgin olive oil
- juice of half a lemon
1. Mix the water, sea salt, sugar, peppercorns, bay leaf and lemon peel, when sugar is dissolved add the pork, cover and refrigerate for 5 hours of overnight.
2. Preheat a charcoal grill or you could do this inside in the broiler.
3. Get the pork chops and rinse off and pat dry. I brush a little olive onto the pork and grill on both sides. When the pork is done, drizzle some extra virgin olive onto the pork and squeeze the juice of half a lemon over the pork.
I love broccoli rabe and often serve it with this dish.