Eggplant, peeled and sliced into ½ inch thick slices
¼ cup plus 3 tablespoons olive oil
1 cup pepper, diced
3 cups tomatoes, diced
2 cups onions, chopped
1 pound fresh mozzarella, sliced
½ cup of basil, chopped
Salt and pepper to taste
Preheat the oven to 350 degrees. Brush olive oil on both sides of the eggplant slices and place on a greased or parchment lined baking sheet. Bake until the eggplant is easily pierced with a fork. Check after 15 minutes and then check every few minutes until they are softened. Remove from the oven but leave the eggplant on the pan.
Sauté the peppers until they are soft in a tablespoon of olive oil. Add the diced tomatoes and simmer for 10 minutes. Add the basil and salt and pepper to taste and turn down the heat to very low. In another pan add 2 tablespoons olive oil and over medium heat cook the onions until they are caramelized, about 7 to 10 minutes.
Top each slice of eggplant with a small spoonful of onions and then a slice of mozzarella. Sprinkle a small amount of salt on the mozzarella and return the eggplant to the oven until the mozzarella melts. To each plate spoon about 1/3 cup tomato sauce and top each pool of sauce with two slices of eggplant. Garnish with basil.
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 »
4 or 5 potatoes 2 tablespoons butter
2 tablespoons olive oil 1 or 2 onions, thinly sliced
Peel and cut the potatoes into ½ inch thick slices. Parboil the potatoes briefly, one or two minutes until they are barely tender.
Place the butter and oil in a large skillet over medium heat. When the butter foams, add the potatoes and the onions to the skillet. Cook, uncovered, stirring occasionally until the potatoes and onions are golden. Season with salt and pepper and serve.
This recipe was adapted from Modern Italian Cooking
August 12 2010 | Recipes | No Comments »
1 bunch Pak choi 1 tablespoon olive oil
1 clove garlic, minced ½ of an onion, thinly sliced
½ teaspoon dry mustard 2 teaspoons soy sauce
½ teaspoon rice vinegar 2 teaspoons sake or dry sherry
Salt and pepper to taste Garnish: toasted sesame seeds
Cut the Pak choi stalks into 1-inch lengths. Finely cut the green tops and reserve. In a large skillet, heat the oil, add the garlic and the onions and stir fry until softened. Stir in the stalks, mustard and soy sauce and stir fry until the Pak choi is tender, about 10-12 minutes. Stir in the tops, vinegar, sake or sherry and salt and pepper to taste. Cover and cook 2 more minutes. Garnish with toasted sesame seeds and serve.
This recipe was adapted from More Recipes from a Kitchen Garden.
August 12 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 »
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