3 tablespoon olive oil
3 tablespoon garlic, chopped
Assorted summer squash, large diced
2 teaspoons thyme or 1 teaspoon dried thyme
Salt and pepper to taste
In a large pan, heat the oil and cook the garlic for a few seconds until it is fragrant. Add the squash and the thyme and season to taste with salt and pepper. Cook the squash until it is tender, but still crisp.
September 04 2010 | Recipes | No Comments »
Lots of tomatoes minced garlic cloves
Small amount of dried or fresh basil and parsley 1 or 2 carrots, chopped
Large amount of dried or fresh oregano Salt and pepper
Olive oil
Use you imagination for quantities - in Italy no one follows a recipe for tomato sauce. Use lots of garlic unless you do not like garlic, but it is traditional. Carrots are used as a sweetener so use a much as you like. If you don’t have carrots, you can add a little sugar instead.
Blend or process the tomatoes to an almost pureed texture. Gradually add the garlic, herbs and carrots. Cook slowly in a deep skillet. When the sauce has reduced to about half and it is the texture you like, season to taste with salt and pepper. Add several tablespoons of olive oil before reheating for serving.
This recipe was adapted from From Asparagus to Zucchini.
September 04 2010 | Recipes | No Comments »
¾ pound rustic bread 1 clove garlic, minced
3 pounds tomatoes, cut into 1 inch pieces 1 tablespoon wine vinegar
2 cucumbers, sliced 1 red onion, sliced
2 tablespoons olive oil (for the bread) salt and pepper
2 tablespoons olive oil (for the dressing)
Remove the crust from the bread and cut into ¾ inch cubes. Toss the bread with oil, garlic, salt and pepper to taste. Toast in a preheated 350 degree oven for 10 to 15 minutes or until golden brown and crispy. Set aside.
Place the tomato pieces in a colander over a bowl and let the juices drain for 20 minutes. Measure out ½ cup of juice into a smaller bowl and whisk in the vinegar, and the olive oil, and season to taste with salt and pepper. Keep any remaining juice in the refrigerator to add to sauces or another vinaigrette. Gently toss the tomatoes with the cucumbers, sliced onion, vinaigrette and reserved bread cubes and serve.
This recipes was adapted from Placer County Real Food.
August 19 2010 | Recipes | No Comments »
10 to 20 frying peppers
2 tablespoons olive oil
1 small onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 ½ tablespoon chopped, basil or marjoram
Salt and pepper
1 tablespoon balsamic vinegar
Slice the peppers into rings and remove the seeds and veins if desired. Heat the oil in a skillet, add the onion and garlic and cook over medium heat until they are translucent, 4 to 5 minutes. Raise the heat and add the peppers, sauté for 5 minutes stirring now and then. Add the tomato paste, half the herbs and ¼ cup water to the pepper mixture. Cover the pan and lower the heat to medium and cook until the peppers are soft, another 10 minutes or so. Season the peppers with salt and pepper add the vinegar and raise the heat. Continue cooking until the peppers are glazed, then stir in the rest of herbs. Serve warm or cold.
This recipe was adapted from Local Flavors.
August 12 2010 | Recipes | No Comments »
1 ½ pounds potatoes
4 tablespoons olive oil
1 tablespoon butter, melted
Salt and pepper
1 or 2 rosemary sprigs or 1 tablespoon dried rosemary
2 cloves of garlic, finely chopped
2 or 3 slices of cooked bacon, chopped or strips of pancetta
Preheat the oven to 350 degrees. Cut the potatoes into medium chunks. Place the potatoes in a large baking dish with the oil and the butter. Season the potatoes with salt and pepper and stir well to be sure all the chunks are covered with oil. Bake for 15 to 20 minutes. Add the rosemary, garlic and bacon and mix well. Bake the potatoes for 15 to 20 minutes more or until the potatoes are golden brown. Serve hot.
The recipe was adapted from Modern Italian Cooking.
August 12 2010 | Recipes | No Comments »