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 »
1 pound flank steak 2 garlic cloves, minced
Salt and ground pepper to taste 2 tablespoons sherry vinegar
¼ teaspoon Dijon mustard ¼ cup olive oil
2 spring onions 1 bunch arugula
1/3 cup crumbled blue cheese
Preheat the grill or pan for cooking the steak over medium-high heat. Rub the steak with the garlic and season well on both sides with salt and pepper. Place the steak in the middle of the preheated grill or pan and cook to your desired doneness, 5-6 minutes on each side for medium rare. When the steak is done, remove it from the heat and let it rest for at least 5 minutes.
While the steak cooks, whisk together the vinegar and mustard in a small bowl, season with salt and pepper. Slowly drizzle in the oil while whisking constantly to form emulsified vinaigrette.
Add the onions to the pan after removing the steak and let them brown undisturbed for 1 minute. Turn them over and brown on the other side for 1 minute. Remove the onions from the heat and slice.
Combine the onions and arugula in a bowl and add just enough dressing to coat the leaves. Taste and correct the seasoning before dividing the salad greens between four plates. Slice the steak thinly against the grain and place the slices on top of the greens. Sprinkle with the cheese and serve.
This recipe was adapted from The Working Cook.
June 24 2010 | Recipes | No Comments »
Bok Choy and Flank Steak Stir Fy
1 lb. bok choy 12oz. flank steak
4 tbsp. oyster sauce pinch of salt
2 tbsp. rice wine or white wine, divided
3 tbsp. peanut oil 1 tsp. honey, divided
2 tsp. cornstarch
Mix the oyster sauce, 1 tbsp of the wine, 1/2 tsp honey, and the cornstarch in a small bowl and set aside. Slice the bok choy diagonally into 1-inch pieces. Slice the flank steak across the grain into very thin slices.
Heat a wok or large skillet over high heat for a few minutes. Add 1 1/2 tbsp of the oil and swirl the pan. Add the bok choy and stir fry for about 2 minutes. Add pinch of salt, remaining wine and honey and 2 tbsp. of water and continue to cook for another 1 - 2 minutes until the bok choy is tender. Transfer the bok choy to a serving platter.
Wipe the pan clean and heat it again. Add the remaining oil, swirl the pan, and add the flank steak. Stir fry until the steak loses much of its redness - 2 - 3 minutes. Stir in the reserved sauce mixture, bring to a boil, and cook briefly until thickened. Pour the flank steak and sauce over the bok choy. Serve immediately over hot rice or noodles.
This recipe was adapted from From Asparagus to Zucchini.
May 19 2010 | Recipes | No Comments »
1 cut up chicken 3 tomatoes, diced
2 potatoes, peeled and quartered 1 teaspoon salt
1 small onion, sliced ½ teaspoon dried oregano
1 clove of garlic, diced Ground black pepper
Bake the chicken pieces, skin-side up, at 350 degree oven for 30 minutes or until golden brown. Drain off any accumulated fat. Turn the pieces over and add the remaining ingredients, cover and bake for 30 minutes more until the vegetables are tender, basting occasionally.
This recipe was adapted from The Greengrocer Cookbook.
February 22 2010 | Recipes | No Comments »
1 3 oz. package of baked ramen-noodle soup mix ¼ cup slivered almonds
1 tablespoon sesame seeds 1-2 tablespoons oil
1 pound, skinless chicken breasts 3 ¼ inch slices of fresh ginger
½ teaspoon salt 3 tablespoons orange juice
3 tablespoons cider vinegar 5 teaspoons soy sauce
5 teaspoons sugar ¾ teaspoons sesame oil
2 cup torn or shredded lettuce 1 shredded carrot
3 chopped scallions
Preheat the oven to 350 degrees. Discard the seasoning package from the ramen soup mix. Crumble the noodles onto a large rimmed baking sheet. Add the almonds, sesame seed and the oil; toss to coat. Bake for 10 minutes. Stir and then bake another 5 minutes or so until the noodles are golden brown.
Meanwhile poach the chicken in a pan with enough water to cover the chicken. Add the ginger slices and the salt and bring to a boil. Cover and reduce the heat to low and simmer until the chicken is no longer pink in the center about 10 - 15 minutes. Transfer the chicken to a cutting board to cool. Discard the poaching liquid. When the chicken is cool enough to handle, shred it into bite-sized pieces with a fork.
Combine the orange juice, vinegar, soy sauce, sugar and sesame oil in a small jar with a tight fitting lid and shake until the sugar has dissolved.
Just before serving combine the shredded chicken, lettuce, carrot and scallions in a large bowl. Add the toasted noodles and the dressing and mix well.
This recipe was adapted from Eating Well.
February 22 2010 | Recipes | No Comments »
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