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 »
2 lbs. potatoes quartered
1 cup kosher salt
½ cup unsalted butter
¼ cup finely chopped mixed herbs, oregano, rosemary, parsley, basil, chives etc.
Freshly ground pepper
Scrub the potatoes but don’t peel them. Bring 3 quarts of water to a boil with the salt, Stir to dissolve the salt before adding the potatoes. Boil them over medium heat until the potatoes are tender when pieced, 15 to 30 minutes depending on the size. Melt the butter. Drain the potatoes and toss them in a bowl with the butter and herbs. Season with pepper and serve.
This recipe was adapted from Local Flavors.
February 22 2010 | Recipes | No Comments »
1 pound zucchini
2 tablespoons olive oil
3 tablespoons coarsely chopped fresh basil leaves **
1 garlic clove, mashed
Wash and trim the ends off the zucchini. Grate them on the large holes of a grater or in a food processor or use the julienne blade of a mandoline. Layer the zucchini into a bowl or large colander and lightly salt each layer. Let it stand for 20 minutes to drain. Drain the zucchini by squeezing it tightly to remove as much juice as possible.
Heat the oil to a large sauté pan over medium-high heat and add the drained zucchini. Spread it out in the pan and toss it frequently with a wooden spoon until zucchini is lightly browned. When the squash is cooked turn off the heat and add the chopped basil and mashed garlic. Serve the squash hot or at room temperature.
** This recipe is also delicious with other chopped herbs such as oregano, marjoram, thyme and rosemary.
This recipe was adapted from The Art of Simple Food.
February 22 2010 | Recipes | No Comments »
2 cans cannellini beans 1 bunch coarsely chopped chard or kale
6 cloves of finely chopped garlic 5-6 tablespoons olive oil
1 tablespoon chopped rosemary Salt and pepper to taste
Gently sauté the garlic with the rosemary for about 1 minute. Add the beans and about 1 cup of water or broth and simmer for about 5 minutes until some of the beans crumble apart. Add the greens and cook together, uncovered, until the greens are wilted and tender. Add more liquid if needed to keep the vegetable mixture moist and a little soupy. Taste and season with salt and pepper. Drizzle a little olive oil on the vegetables before serving.
This recipe was adapted form Chez Panisse Vegetables
February 22 2010 | Recipes | No Comments »
2 lbs Fava beans
½ cup olive oil divided
1 or 2 sliced Spring (green) garlic bulb
1 branch of rosemary
Salt
¼ cup water
Bring a pan of water to boil while you shell the fava beans. They are shelled easily by bending the pod back and forth and pressing out the beans. The beans have a second tough outer skin that you should remove. To remove the skin blanch the beans for less than a minute in the boiling water and then cool them immediately in ice water. When they are cool enough to handle, pop them out of their skins. Do not cook them for too long or they will mash before you can pop them out of their skins. The skins will start to come off after a few seconds in the boiling water so watch them carefully.
Heat ¼ cup of olive oil in a saucepan. Add the shelled fava beans, garlic, rosemary, salt to taste and the water. Cook the beans gently over medium-low heat until they are very tender. Stir the beans occasionally as they cook. They are done when they will mash easily with the back of a spoon, less than 15 minutes. Mash the beans and stir in the remaining ¼ cup of olive oil. Taste and season with more salt if needed. If the mixture is too thick add a little more water. Serve the puree while it is warm or at room temperature. This bright green puree is wonderful spread on toasted slices of baguette or crackers.
This recipe has been adapted from The Art of Simple Food by Alice Waters.
February 22 2010 | Recipes | No Comments »
Next »