Tina's Food Corner

Eggplant Parmesan

2011-10-22T12:39:00.000-07:00

I was at the Farmer's Market in South Pasadena on Thursday evening. One of my favorite places. I decided to make something I never made before by getting an inspiration from the produce. So I picked up my usual large heirloom tomatoes, and a beautiful large eggplant. The inspiration came to make an eggplant parmesan. I am so glad I made that choice - it was delicious.

I made my usual tomato sauce with roasted garlic, the ripe tomatoes and basil in olive oil. Seasoned it with chili pepper flakes and a good salt.

For the eggplant, first I peeled strips off the outside and cut into round quarter inch slices. I placed the slices in a strainer and liberally sprinkled both sides with salt. Place the strainer over a bowl or plate. The salt will draw out the bitter juices from the seeds. Leave there while you make the sauce. Then rinse thoroughly and pat dry. The next step made a big difference in the texture. I heated a panini pan and brushed it with olive oil. Then I placed the eggplant slices on it and cooked both sides. Remove from the pan and salt and pepper each side. Then I breaded it first in a light dusting of fine flour all over it, then in an egg wash (a lightly beaten egg with a little water), then into some Italian Panko bread crumbs, and into some hot peanut oil.

I also picked up some lamb sausage from my favorite Bistro, Nicole's, which is also at the Farmer's Market. I cooked the sausages and sliced on a bias.

To assemble the Parm, I used Raclette cheese that I also got at Nicole's and some smoked fontina, and of course grated parmesan cheese. Put a spoonful of the tomato sauce on the serving plate. Then place one slice of the breaded eggplant on top of the sauce. Layer with the raclette (you can use any melting cheese such as mozzarella). Add another spoon of the sauce, a fresh basil leaf, a layer of the sausage and another layer of the eggplant. Now a layer of the smoked fontina, another spoon of sauce and a generous sprinkling of the parmesan cheese. Microwave the dish until the cheese is melted. You can also place the whole thing into a casserole dish and place under the broiler for a few minutes.

Serve and enjoy! :)

Spanish Rice

2011-10-19T09:35:00.000-07:00

I made this rice with some of the ingredients from the Chili Rellenos sauce. First, I minced about a tablespoon of a shallot, then sauteed that in a pan with about two tablespoons of olive oil. I also sliced a serreno chili, also from the Farmers Market, and added that to the shallot. Then I added a cup of Texmati rice and one a a fourth cups of water then stirred and covered with the lid. After it boiled, I placed on the lowest temperature for about 20 minutes and fluffed the rice with a fork then added about half a cup of the sauce along with a half a lime juiced and about a teaspoon of salt to the rice. Stir and adjust seasonings. You can also add a tablespoon of chili powder to taste.

Chili Rellenos II

2011-10-18T11:44:00.000-07:00

In this second version, I am going to make a fresh tomato sauce, using most of the steps of the first version, but this time won't grill the tomatoes or chilis. I still will peel the tomatoes and use the Farmers Market heirlooms.

To peel the tomatoes, boil a large pot of water and have a large bowl of water and ice ready. Core the tomatoes and cut an "X" on the bottom of the tomatoes. Place the tomatoes in the boiling water, top side down, for a few seconds until the "X" on the bottom of the tomatoes starts to curl the skin. Remove the tomatoes from the boiling water and place them in the icy water. Now you can easily peel the skins off the tomatoes.

Proceed to make the sauce just like the first recipe, except cut the tomatoes in cubes before cooking and add the juice they lost while cutting them.

I also have a variety of peppers from the Farmers Market that I'm eager to try. I will "grill" them on the stove top over an open flame until they blister, then steam them like before to remove their skins.

There was a longish gap from when I started this post about a month ago. So from looking back at the recipe, I can say that the sauce and the variety of peppers were a hit. I have successfully made the Rellenos several times now. The first time, I used the smoked fontina cheese. The second time, a lamb sausage and habernero cheddar cheese. This past weekend, I used a spicy turkey sausage and a mix of smoked mozerella, habernero and aged cheddar cheeses. The result was delicious.

The first time I made the batter, I looked up several recipes on line and chose one that had about a cup of flour, and half a cup of corn meal. I was not impressed with the batter, and rather than try other people's recipes, I created my own. The result was an amazing batter that is very forgiving.

For a large relleno, the portion that I have found to work is one egg white for a large chili, or 2-3 small chilis (such as jalapenos). In a large bowl, whisk the egg white to a soft peaked merengue. Add a dash of cayenne pepper (about 1/4 teaspoon), a dash of fine flour (about a tablespoon or less) and a pinch of salt. I have been using a smoked chardonnay salt - but use any good salt. Incorporate together and that's the batter!

Stuff the cleaned peppers with your filling - and I found that squeezing the pepper around the cheese will help to hold the shape. Heat about 1/4 - 1/2 inch peanut oil in a frying pan. Dip the stuffed peppers in the batter and mound the batter around the pepper. Place in the hot oil. You can mound more batter on top and around sides. The batter will shape as you work with it. Gently fry on all sides until the batter is GBD - Golden Brown and Delicious. Remove from the pan and serve with the sauce.

Chili Rellenos

2011-10-18T11:06:00.000-07:00

I decided to become a little obsessed with Chili Rellenos. I love this time of year at the Farmers Market. Recently, I bought some ancho chilis and a variety of heirloom tomatoes. Then, I fired up the charcoal grill (not gas for ultimate flavor), and grilled the tomatoes and chilis, along with a couple of whole heads of garlic, which I wrapped in aluminum foil, first sprayed with an olive oil.

A quick aside about the garlic. I love roasted garlic, and if you have a grill going anyway, I like to roast a couple of heads. The reason for the spray inside the foil is to prevent the cloves from sticking to the foil in they get too soft and start to ooze. I leave the foil wrapped heads on the grill the entire time that I am grilling, so the cloves get nice and soft. Then, when I remove them from the grill, I place the foil wrapped garlic in a plastic bag and place in the refrigerator to use in recipes.

I also discovered that if you are buying ripe tomatoes in season, if you cook them right away, they last longer so you can use them throughout the week in various recipes.

So to create my sauce for the Rellenos, after grilling the tomatoes, I removed the skins, which are very easy to peel off, and retained the juices. If you aren't going to make the sauce right away, you can store the tomatoes in freezer bags in your refrigerator, if you plan to make the sauce in the next day or so, or you can freeze them until you are ready to cook with the tomatoes.

When I was a child growing up on a farm in Tivy Valley, we grew our own tomatoes. There is nothing like a vine ripened tomato, which is why I'm so excited about Farmers Market tomatoes, and I've been buying all sorts of heirloom varieties. I usually buy them from my favorite vendor, who also sells sweet peas in the spring. My grandmother and mother would either can or freeze the ripe tomatoes, and we would use them all winter in pasta sauces or chili dishes or stews. They are absolutely delicious.

Back to the Rellenos. I heated about 2 tablespoons of a good olive oil in a large non-stick pan and added 2 very large cloves of the roasted garlic. Stir them around with a wooden spoon for a couple of minutes, then added the grilled tomatoes to the pan. I threw in a small handful of a variety of herbs from my garden, rosemary, thyme, oregano and a leaf of sage. I don't take the herbs off their stalks, because after cooking the sauce, I discard the herbs as they have rendered their flavor.

Stirring often, let the sauce reduce until it becomes thick, then add about a cup of good white or red wine. I usually use the wine I drink, for me it's Chardonnay. Let the sauce simmer for about 15 minutes or so until it reduces to a nice consistency. At this point, taste your sauce and add some salt and red pepper flakes as desired. Then using either an emolsyfier or blender, blend the sauce until smooth.

I will get back to sauce soon. I want do address the chilis for a moment. After I removed the chilis from the grill, I placed them in a large bowl and put a clean towel over the bowl. The idea is to let the hot chilis steam inside the bowl. As they cool off, I carefully remove their skins and seeds. The juice from the chilis is part of the flavor process of the sauce, so I try to put as much of that juice in the tomato sauce, without adding the seeds from the chilis. I know this isn't a traditional way to make the Rellenos, but if you know me, I always try to make something my way - fresh in flavors. The next step is to stuff the chilis with a good cheese - you can use whatever you fancy: cheddar, gouda, jack, mozzarella, whatever you prefer. I just would recommend not using too strong a cheese such as a blue. Today, I'm using a smoked fontina cheese. Another point, my chilis came apart, but I was able to piece the large sections together, put the cheese in the middle and cover it with another piece of the chili.

Back to the sauce. I took a break in writing this to finish the sauce. After blending the sauce, I tasted it and pondered. I added the juice of half a fresh lime, a pinch of good sea salt and a couple drops of sherry vinegar to balance out the sweetness. I also added
The remaining bits of my chilis to the sauce before I blended it, so there was a little back of the throat heat. When I tasted the sauce again (always use a clean spoon each time), I wanted to add to the heat a little, so I added about a quarter teaspoon of cayenne and about two teaspoons of chili powder. Tasted a last time, and this sauce now has what my friend calls the "Wow" factor.

So the sauce is done, now on to the batter.

Beef Stroganoff

2011-07-13T14:32:00.000-07:00

Slice one quarter cup shallots (about 3-4 good sized shallots)

Slice one medium sweet brown onion

Mince two cloves garlic

¼ cup minced parsley

2 lbs sliced mushrooms (we used a variety)

Slice across grain one lb. beef (we used fillet, sirloin or flank are good choices), salt and pepper and lightly flour

Heat large frying pan, add table spoon of olive oil; brown beef on one side 2-3 minutes, stir around, take out immediately and set aside

Add to hot pan (if not non-stick add 2 tablespoons olive oil) onions and shallots, stir 2 to 3 minutes. Add garlic, a pinch of salt and stir until onions are soft (about 5 to 10 minutes)

Add a touch of good wine vinegar (we used sherry vinegar)

Remove and set aside

Add 2 table spoons of olive oil and put in mushrooms. Drizzle a bit more olive oil over mushroom along with a pinch of salt. Stir while cooking (about 10 minutes). Mushrooms must release moisture AND reabsorb all of it

Add onions back in and one cup of red wine (we used a merlot), 10 sprigs of fresh thyme, 6 oz. frozen veal demi-glacė, or a good veal stock or a good chicken stock

When the stock is incorporated into sauce, reduce heat to medium. Stir in 2 tablespoons sundried tomato paste (or any tomato paste). Simmer, add a teaspoon paprika and ¼ teaspoon cayenne pepper (per taste, optional).

Cook noodles per package instructions (don’t over-cook).

Remove thyme sprigs from sauce, add meat back in, heat through. Adjust seasonings.

Last minute, turn off heat, add about 1 cup sour cream and parsley.

Serve over noodles.

Soup Anyone?

2010-07-05T20:51:00.000-07:00

I hope you will find this funny.

I made my husband's favorite on Saturday. Shepherd's Pie. I used his favorite vegetables, corn and peas and some balsamic onions. For the top, I made garlic mashed potatoes with Irish butter. It was really good. Funny thing is, I left a can of mushroom soup on the counter. After I finished making the Shepherd's Pie, I put the can of soup in the pantry. Paul usually eats pretty late, so I had already gone to bed when he had his dinner. So the next day I asked him how the dinner was. He replied, "It had too much soup in it." I told him I didn't put any soup in it! He just assumed because he saw the can of soup that soup went in the pie!

So I am getting my revenge. Every time I cook, I pull something strange out of the pantry to leave on the counter which has absolutely nothing to do with what I am cooking.

Today I made Ruben sandwiches. On the counter I had a can of Mandarin Oranges and a jar of Pickled Ginger!

:)

Happy Cooking!

Steak Puttenesca

2010-06-30T21:13:00.000-07:00

I used the same recipe on beef tenderloin as below. I cut the beef into half inch cubes and browned about two minutes on each side. The result is equally satisfying.

Lamb Chops Puttenesca

2010-06-29T17:25:00.000-07:00

When I was a child, we had a herd of goats. Sometimes, one was used for the family food. Goat meat is gamey but very similar to lamb. My mother used to make this rustic dish of goat cubes on the bone, onions and tomatoes that was just delicious. I have often craved that dish and have come up with many variations to satisfy that craving, but always using lamb.

Today's dish is so easy to make, you can have it ready in 30 minutes. It's delicious and elegant enough for guests.

5 Lamb Leg chops, rinsed and sprinkled with salt and pepper on each side.

1/4 cup thin sliced red onions (or white, or brown, or yellow)

2 cups Puttenesca tomato sauce (you can make your own tomato sauce which will add to the prep time - see January 30ths posting of Turkey and Spinach Lasagne for the sauce recipe - or just buy a good jar version).

1/2 cup Pitted kalamata olives

3 Fresh basil leaves

1/8 cup fresh grated Parmesan cheese

1 Tablespoon olive oil

1 cup cooked whole wheat cous cous (or any cous cous or rice or pasta) cooked to package instructions.

Heat a large pan and add the olive oil. When hot, add the lamb chops and brown on each side, including the ends for about 3 minutes on the thick sides and until brown on the ends. Remove from pan to a plate and cover with foil. Discard excess oil from the pan except for 1 tablespoon.

Add the onions, stirring until they have picked up the brown fond from the lamb. Add the puttenesca sauce and reduce for about 5 minutes. Add 3 leaves shredded basil leaves. Nestle the lamb chops back into the sauce. Meanwhile, prepare the cous cous.

Serve cous cous on the serving platter and arrange the chops on top of the cous cous. Place the sauce on the side of the lamb and sprinkle with the olive and the cheese. Serve immediately.

Baked Cherry Tomato Basil Pasta

2010-06-29T16:55:00.000-07:00

An option on the pasta salad, is to take the pasta salad, turn it into a baking dish and add some mozerella cheese on top and a sprinkling of Parmesan cheese and bake until brown and bubbly.

Cherry Tomato Basil Pasta

2010-06-26T11:46:00.000-07:00

1 Basket cherry tomatoes cut in half
2 Cups Farfalle pasta uncooked
1/4 Cup fresh basil
3 Tablespoons pesto
1/4 Cup frozen petite peas
1/4 Cup grated Parmesan cheese
Red pepper flakes

Add cut tomatoes, pesto and peas to a bowl.

Cook pasta according to instructions on the package.

Drain pasta, reserving some cooking water if needed.

Add to bowl. Add cheese. Roll basil leaves and cut across and add to bowl. Add a sprinkling of red pepper flakes.

Toss. Taste. The juices from the tomatoes should help make a sauce. If needed, add some pasta cooking water to thin out the sauce.

Serve with Pesto toasts (see February 2010)

Homemade Tortilla Chips

2010-06-20T08:58:00.000-07:00

Corn tortillas cut in wedges
Peanut Oil
Lime wedges
Salt

Heat about 1 cup of the oil in a pan until shimmering. Add one layer of the tortilla wedges and cook on each side, turning over, until crisp. Drain on paper towels. Squeeze lime juice over and sprinkle with salt.

Chipolte Linguine

2010-06-13T08:58:00.000-07:00

I like to braise a beef tenderloin in a good chipolte sauce. After browning all sides of the beef, I add the chipolte sauce and cover loosely with foil, then slowly cook in a low oven, about 250 degrees for about 45 minutes. Then I let the beef totally cool down. You can slice it thin for sandwiches, shred it for all sorts of dishes such as fajitas, quesidillas, BBQ beef sandwiches, just about anything. This is so versatile, that it is not uncommon for me to buy the meat on a Saturday and finish the last of it on a Friday. While beef tenderloin is a more expensive cut, I am so frugal to use it so many ways in so many dishes that I actually save money rather than buying meat several times a week.

You can use the same concept on chicken, just don't braise as long.

The question is, what to do with the leftover braising sauce? It is delicious, reduced and full of meat flavor. I have sometimes put it in freezer bags and in the freezer to deal with at another time. Today, I used last week's sauce to make this delicious linguine.

I purchased a package of fresh linguine from my favorite store. Heat a large pot of water with 2 tablespoons good sea salt or course salt until boiling. Cook the pasta about 2 minutes until al dente (take a strand and taste it...you want a little bite back, but not raw, and definitely not overcooked.)

Heat a saucepan with the braising sauce (I kept my saucepan with the braising liquid covered in the refrigerator so one less pan to clean!). Remove the pasta from the pot and place on top of the hot braising sauce. Mix in until all incorporated. Remove from heat and add about 1/4 cup grated Parmesan Reggiano cheese (or Peccorino, or whatever you prefer - or use a Mexican cheese equivalent).

Remove to a serving bowl and sprinkle with fresh minced cilantro leaves and more Parmesan cheese. I would even suggest a squeeze of lime juice. I had a little leftover cherry tomato pico de gallo salsa so I used that as a garnish and put the remaining salsa juice in the pasta. It is a delicious change from Italian pasta and delicious hot or cold.

Ole!

Steak Taquitos Rustica

2010-06-12T08:12:00.000-07:00

1 Cup left over steak, cut into thin strips or wedges

2 Fresh corn tortillas (I bought mine at a local Farmer's Market)

1/4 Cup peanut oil

1/8 Cup sour cream mixed with 1/8 cup chipolte salsa

Lime wedges to garnish

In a large non-stick pan, heat the tortillas until soft. Remove from the pan and add the oil to the pan. Heat until shimmering.

Place half the steak in each tortilla and fold over on itself in a large roll.

When the oil is shimmering, use a spatula and place the tortillas seam side down in the hot oil. Let cook about a minute or two until brown and crisp, and turn over and cook and brown the other side. Remove from the oil and place on paper towels to drain.

Serve immediately with the salsa and lime.

Roasted Duck Salad

2010-06-06T18:15:00.000-07:00

2 Duck Breasts
1 Idaho Potato
1 Sweet Potato
2 cups Assorted Salad Greens
1/4 cup grape or cherry tomatoes
1/4 cup mixed raspberries and blackberries
1/4 cup dried cranberries
1/4 cup pecans
1/8 cup shaved Jicama
Raspberry Vinagarette

To roast the duck breasts:

Wash and pat dry the duck breasts. With a knife, cut criss-cut lines through the fat side of the breasts, all the way through the fat. Lightly salt. Heat a non-stick frying pan and add the breasts fat side down.

Cook on the skin side as the skin renders the fat for about 8 minutes until the skin is brown and crisp. Turn and cook on the other side about 4 minutes until slightly brown and the breast is firm to the touch. Remove from the fat and pan and rest on a plate, slightly covered with foil.

For the potatoes:

Cut the potatoes and sweet potatoes in half length wise. Using a melon baller, cut out half circles of potatoes from the flesh side and place in a large bowl with cold water and about 2 tablespoons salt. While the duck breasts are cooling, remove from the water and towel dry. Add to the duck fat and roast on the stove until tender and brown. Remove and dry on paper towels and add a sprinkle of salt.

Assemble:

In a large bowl:

Add the lettuce, and sprinkle the tomatoes, berries, nuts, potatoes and cranberries around. Add cooled sliced duck breast and the shaved jicama. Add about 3 tablespoons of a good quality raspberry vinagarette and toss and serve.

This is great to prepare and serve cold as a Summer evening salad.

Cheers!

Taco Won Ton

2010-04-27T14:14:00.000-07:00

Here's a great idea with leftover taco meat for an appetizer:

Fill 1/3 of a won ton wrapper with the meat. Wet the sides of the won ton with water by dipping your finger in a bowl of water and running along the edges. Pinch together to seal.

Heat peanut oil in a wok or frying pan. Fry both sides until brown. Serve hot or room temperature.

This is also a great way to use leftover curry, or chili. Be creative!

Thai Noodles

2010-04-19T18:20:00.000-07:00

This is a great fast dish to make with leftover chicken, or steak on a weeknight. Or leave the meat out. It's spicy and fills that comfort food zone.

1 Pound Fettuccini, Spaghetti or Linguine, cooked to the instructions on the package

1 jar Thai Curry Paste

1/4 cup Minced Mint Leaves
1/4 cup Minced Cilantro
1/4 cup shiffinad basil leaves (roll the basil leaves like a cigar and cut across for ribbons)

1 cup chopped peanuts
1/4 cup fresh lime juice
Red pepper flakes (as desired)

Cook the pasta and drain. Return to the hot pot, and remove from heat. Add the remaining ingredients and toss. Serve immediately, or at room service. Makes a great pot luck dish.

I have a whole bowl to take to work tomorrow for my girls!

TW PAINTS!!!

2010-04-17T12:47:00.000-07:00

Today I launched a new blog site:

www.twpaints.blogspot.com

I will feature my new paintings as an interim before I eventually upload them to my web page: www.tinawilliams.com

Check it out!

Now back to food!

An English Breakfast

2010-04-14T05:06:00.000-07:00

I was in London over the weekend and my hotel came with breakfast. I arrived mid-morning on Saturday so on Sunday when I woke up, I called the restaurant to see how late they were serving breakfast.

After several rings, a girl answered the phone very politely. I asked her "How late do you serve breakfast?" And she said, "Do you wish to place an order?" I realized she thought I was asking for room service. So I corrected myself, "No, I want to come down to the restaurant. How late do you serve?" She said, "Just a moment, please" and placed me on hold.

Soon another pleasant female voice came on the line and said, "Good Morning Mrs. Williams. How can I help you?" I repeated my question about how late does the restaurant serve breakfast. Her reply: "Right. Well, we have a lovely hot buffet with everything you could wish for: bacon, sausages, eggs, mushrooms, hash browned potatoes, baked beans and toast. And on the cold buffet we have all sorts of cereals, fruit, cold meat, cheese and breakfast pastries. Is there anything else I can help you with?"

For the third time I found myself asking the exact same question, "How late do you serve breakfast?" I was beginning to wonder if we were speaking the same language which is often a joke between my brother-in-law and me that America and England are two people separated by the same language! But the third time seemed to be the charm because she answered "10:30 ma'am." And I thanked her and hung up. It was right out of a Monty Python skit. I kid you not! But the breakfast was exactly as she described.

I had a lovely, albeit, brief visit with nothing culinary exciting to report. Have a lovely Wednesday! I'm happy to be home!

Appetizer Ideas

2010-04-08T05:47:00.000-07:00

I ate lunch yesterday at the Rock Center Cafe in New York next to the ice skating rink. Funny about that - the weather was so warm that they closed the rink. I sat next to the window and watched the ice melt into little puddles. Just 2 days previous, I was at The Sea Grill on the other side of the rink and enjoyed watching all the ice skaters, whether experienced or those holding on to the rail for dear life!

A sandwich that was on the menu was a turkey and brie with cipollini onions. It looked delicious.

So this morning, foodie that I am, I thought that would make a great appetizer.

Spread a good softened brie cheese on a cracker and place a piece of turkey breast, even smoked turkey would be good, and slice a little marinated cipollini onions or pickled onions on top.

As soon as I thought of this appetizer, another variation popped in my head:

Top a cracker with a sharp cheddar cheese or swiss, place under broiler for a couple minutes until softened. Spread with a horseradish sauce and place thin sliced roast beef on top. Top each cracker with a half a cherry tomato.

When I get back from London next week, I will try these cracker ideas and post some photos.

Happy Spring from New York City!

Mexican Lasagne - Vegetarian

2010-03-28T09:24:00.000-07:00

4 Cloves Garlic minced
Olive oil Salt and pepper
1 large can Italian tomatoes
Chipolte salsa
1 white onion diced
1 package Soy Chorizo
1 package Queso Fresco (or ricotta)
1 cup cilantro
Corn Tortillas
Fontina Cheese
Chili Flakes

In a hot pan, add 2 tbsps olive oil and add the garlic. Remove from heat so the garlic won’t brown. Stir constantly. Add the canned tomatoes with all their juice. Break up the tomatoes. Add 1 jar of chipotle salsa. Stir the sauce and add a dash of red chili flakes. Turn the heat low and let the sauce reduce, stirring occasionally.

Meanwhile, heat a separate pan and add 2 tbsp olive oil and 2 more minced garlic cloves. Add the diced onions, stirring until softened. Add the soy chorizo and break apart. Just heat through for the chorizo. Set mixture aside to cool.

In a large bowl, add the queso fresco (or ricotta cheese). Break apart and add 1 cup minced cilantro (1 cup before mincing). Add salt and pepper to taste. Set aside. When the sauce is reduced, taste for salt. Let cool.

To assemble: Use a 9x9 baking dish. Use one third of the sauce on the bottom of the dish. Add a layer of tortillas. Add 1/3 of the chorizo mixture. Add a third of the queso fresco mixture. Repeat the layers. For the top layer, add a layer of fontina cheese (or smoked fontina cheese would be very nice). Bake at 350 degrees for about 35-40 minutes until the top is brown and the lasagna is bubbling and hot. Remove from oven and let sit for at least 15 minutes before cutting and serving. You can serve this with a chipotle salsa on top, or a fresh pico de gallo salsa as shown.

Fried Egg Panini - Saturday Brunch

2010-03-27T09:56:00.000-07:00

I just made this and it is cooling on the counter. Although, I recommend eating it as soon as it comes out of the panini, it can be reheated on a low oven for about 10 minutes.

Use any bread you like. Today, I had leftover Olive and Rosemary bread which I sliced into 4 slices.

3 Eggs
Any kind of cheese you like (I usually use a very sharp aged cheddar, such as a Canadian Cheddar, but you can use any cheese, even a brie, or omit the cheese).
I also had some leftover mushrooms already sauteed, so I sliced those
And I used some leftover heirloom cherry tomatoes. The idea is you can use anything.
I also had some marinated cippriani onions, but you can use thin sliced red onions, or pickled onions.

I like to "fry" the eggs in a non stick pan, pre-heated and sprayed with an olive oil. Then add the eggs and fry both sides, salt and peppering them. When they are firm enough, remove from the pan.

Pre-heat your panini press and assemble the sandwich.

I used a layer of cheese for a "glue", added the mushrooms, onions and tomatoes, and placed the eggs on top. For 2 sandwiches, 1 egg each might not be enough, so that's why I make 3 eggs and cut the third egg in half to assemble on the sandwiches.

I add the eggs, then a few more slices of cheese on top as a glue, the final slice of bread and on the hot press for about 5 minutes.

This makes a great brunch for 2 in minutes.

Enjoy!

Another Fajita Idea

2010-03-20T13:44:00.000-07:00

I served this at my Superbowl Party. I put the fajitas in Tostada cups. You can serve with sour cream, salsa, guacamole, jalepenos, whatever! Martha even suggested a leaf of cilantro on the top. I was running out of time, so I let the guests figure it out.!

Smoked Salmon Hash

2010-03-20T13:26:00.000-07:00

This is a delicious brunch idea. I made it for my girls, Celeste and Quida for breakfast on Monday. I was late to work because I was poaching eggs and then had to photograph this, but the results were totally worth it. I'm writing this from Ojai Valley Inn! I swam this morning and will play golf this afternoon. This is a beautiful place. Very peaceful.

Use the same recipe as below for the fajita hash, but add chunks of smoked salmon if you can get a whole piece and not lox, but lox is okay to substitute if necessary. Don't use fajita seasoning as the smoked salmon is salty and flavorful enough.

I served this with poached eggs and a homemade pico de gallo made with heirloom cherry tomatoes, red onions, jalepeno, cilantro, lime juice and salt. The juice from the salsa can be used as a vinegrette or a marinade. I like to find many uses for my dishes.

Enjoy!

Fajita Hash

2010-03-20T13:11:00.000-07:00

I made this hash with left over beef fajita mixture (see October 2008). You can serve it on a flour tortilla with salsa as a main dish as I have here, or with poached eggs for breakfast. It's a delicious use of leftovers. I divided the potato, pepper and onion mixture to use half in the smoked salmon version.

2 russet potatoes, peeled and diced in 1/2 inch cubes
2 red bell peppers, diced small
1 sweet brown onion, diced small
Olive Oil
Fajita seasoning

In a large pan, heat 2 tablespoons of olive oil and add the peppers and onions. Stirring occasionally, cook until carmelized. Add 1 cup of white wine and 1/2 cup of water. Reduce heat and cover. Simmer until most of the water evaporates and the vegetables are fork tender. Remove to a bowl and set aside.

In the same pan, heat 2 more tablespoons of olive oil and add the potatoes. Stir occasionally until browned and fork tender. Add back the peppers and onions and combine. Heat through and add the leftover fajitas. Taste for seasoning, and add more fajita seasoning as needed. Stir all ingredients together well and serve.

Basil and Spinach Pesto

2010-03-03T10:37:00.000-08:00

2 Cups Washed Basil Leaves

1 Cup Washed Baby Spinach

1/4 Cup Toasted Pine Nuts

4 Cloves Roasted Garlic

1 Cup Extra Virgin Olive Oil

1/2 Cup Shredded Parmesan Cheese

Salt

In a food processor or using a Kitchen Aid mixer, pulse the basil and spinach. Add the pine nuts and garlic and pulse. Slowly pour in the oil while pulsing. Add the cheese and mix in. Taste for salt and add sea salt as desired, about 1/2 a teaspoon.

I added the pesto to fresh angel hair pasta and sprinkled more cheese on top and some small diced tomatoes.

Grilled Artichokes with Lemon Mayonnaise

2010-03-01T09:16:00.000-08:00

As promised, here are the grilled artichokes with lemon mayonnaise.

4 Medium Artichokes

3 Lemons, cut in half

Olive Oil

Mayonnaise

Fill a large pot with water and squeeze the juice of one of the lemons in the water and add the lemons with the pulp and rind that you just squeezed in the water.

Remove the bottom petals of the artichoke and trim the tips of the petals. Cut the top tips off. Trim the bottom of the stem and with a paring knive, carefully trim the outside of the stem. Cut the artichoke in half and rub both halves with one of the cut lemons. This will prevent them from turning brown. With a teaspoon, scrape away the choke from the center and discard.

Immediately place the artichoke in the water and continue with the rest. Turn the heat on to boil the water and place a wooden spoon or a wooden chopstick between the lid and the pot (this is a clever trick as you get wood chopsticks free when you order Chinese, so keep them around for these things - they're also good to tie up a wayward plant!) Boil the artichokes about 20 minutes until they are fork tender. Remove to a plate and let cool.

The next stop is purely optional, but I did it and it made a world of difference in presentation and taste. Drizzle the artichokes with olive oil. On a grill or a panini, grill the cooked artichokes for a few minutes to get a nice char.

Mix your mayonnaise with fresh lemon juice (I used the juice of a half a lemon for 1/4 cup mayonnaise). With a zester or a fine grater, grate a the outside of a washed lemon to add some zest to the mayonnaise.

I served these with olive oil drizzled on top and squeezed some more lemon juice on tip with the lemon mayonnaise.

The Pantry

2010-02-28T17:14:00.000-08:00

My next few posts will address the Pantry. Everyone should have a well stocked pantry. I'm showing you mine. One thing I learned from listening to Melinda Lee's Food News is that you have to realize that food is always in a state of decay, no matter how well preserved it is. That made me realize that I need to not just stock a good pantry, but actively use the ingredients in it. Don't buy a sauce because it's "cute" or "whimsical' - because chances are, you will probably never use it.

I made a goal to start using the ingredients in my pantry and then re-stock as needed. So this weekend, I opened a jar of capers that I had with my smoked salmon for breakfast this morning. I made a homemade tomato sauce for a meatball panini, and I made a chicken curry using one of the 6 jars of curry paste that I've had stored! I found I have a yellow Thai curry paste, 2 green Thai curry sauces, a red Thai curry paste, a curry simmer sauce and a Tandori paste. I setteled on the Tandori paste for today's curry.

I will address that curry in a later post.

I spent the last 6 hours cooking. Something I love to do. I made homemade pesto using basil and some baby spinach with toasted pine nuts and some stored roasted garlic and a very good olive oil that I don't know why I was saving it. With the pesto, I made some parmesan pesto toasts (mostly gone by now!). I made a couple of poached eggs and put on top of a wilted spinach salad (and I was too tired to eat it, so that's lunch for tomorrow!). The chicken curry with the tandori paste served with Texmati (a Texan Basmati long grain rice) and a homemade Thai salsa with fresh ginger. Tomorrow's leftover curry and rice can be used in wontons with the salsa. It's all about using everything and searching for flavor!

And finally, I think the best dish I made today was grilled artichokes with lemon mayonnaise. It was absolutely divine! I cooked the artichokes in water with lemon until fork tender then drizzled them with some olive oil and grilled them on my panini. They look very impressive and then I drizzled them again with more olive oil, fresh lemon juice and made a mayonnaise with lemon and lemon zest.

I hope this post encourages you to store food in a creative way and then to USE the stored food!

Happy Cooking!

Freezing Leftover Pesto

2010-02-28T08:04:00.000-08:00

Here's a neat trick for freezing leftover Pesto.

Fill up a silicon ice tray with the pesto and freeze it. The next day, remove from the ice tray and store in a freezer bag. I find the pesto has a soft texture, so I individually wrap each cube with plastic wrap and place all in the freezer bag and into the freezer. You can remove individual cubes to flavor soups or sauces as needed.

Favorite Breakfast

2010-02-28T07:49:00.000-08:00

This is one of my favorite breakfasts. I eat this almost every morning when I'm on cruise ships or otherwise traveling. And I believe it is one reason I never gain weight when I travel.

3 ounces smoked salmon
capers
Squeeze of fresh lemon

A bowl of fresh berries

Jules's Chicken with Rice

2010-02-20T13:54:00.000-08:00

Rice 2 and a half cups of chicken stock 1 cup of brown rice Chicken 4 chicken breast halves a pinch of salt pepper to taste pinch of poultry seasoning bunch of asparagus cut into 1 inch pieces 1 red bell pepper slices into 1 inch strips 1 tbsp capers zest of 1 lemon 1/2 cup chicken stock 1 tbsp olive oil 1 tbsp chopped garlic Rice: Bring the chicken stock to a boil. Add the rice and let boil for 3 minutes then cover and let simmer on low heat until all fluid is absorbed and rice is soft. about 40 minutes Chicken: Heat a large skillet with olive oil Sprinkle salt, pepper and poultry seasoning on chicken. Brown both sides of chicken in skillet. about 5 minutes on each side. Add the peppers and garlic and then add the asparagus and lemon zest. Pour in the chicken stock and let simmer covered for about 20 minutes until the vegetables are tender and the chicken is cooked through. Before serving mix in the capers. Serve chicken and vegetables over the rice and enjoy.

Easy Snack

2010-02-20T13:35:00.000-08:00

This snack is so easy to make and so satisfying. If you're craving pasta and don't want the calories, I suggest you try this instead.

Heat up a cup of your favorite marinara sauce in a microwavable bowl. Add some shaved parmesan cheese, and I like the crushed red chili pepper flakes. It is such a satisfying dish without the pasta guilt.

Pesto Parmesan Toasts

2010-02-20T13:00:00.000-08:00

This is a delicious snack, appetizer or just nice with a glass of wine.

Either thin slice a mini baguette, any kind such as sourdough or seeded, or rosemary, or use the pre-sliced baguettes that you can find at specialty stores, such as Bristol Farms.

Pre-heat oven to broil.

Layer a baking sheet with foil, shiny side up and spray with a vegetable spray or olive oil.

Place the bread on the tray and spread pesto sauce on each slice to evenly coat. Add enough shredded parmesan cheese to cover each slice. Place under broiler until brown on top. Serve warm or room temperature.

BBQ Beef Panini

2010-02-14T12:31:00.000-08:00

1 lb Deli Roast Beef, trimmed of fat, and torn into small pieces (Or shredded with a knife) 1 cup of your favorite BBQ sauce Hamburger buns, onion rolls, or hotdog buns Shred the beef into a large bowl. Add the sauce (add as much as you like if you like it wet) and combine. Add the mixture to the buns and cook on the Panini. Serve immediately or set aside and reheat.

Falling in Love with Roast Beef

2010-02-14T11:59:00.000-08:00

I remember when I first fell in love with meat. I was 12 and we were at Lake Tahoe at a church convention. We were not well off by any means, but we had kind friends who looked after us. One of these was a girl a little older than my sister, Kathy. Her name was Dorothy and she was in college. I think my mother became friends with her mother a couple of years prior when we went to the fall church convention in Penticton, British Columbia. Maybe Dorothy was acting on her mother’s instructions to be kind to us. Well she was very kind.

She invited us all out to dinner…a very rare occurrence in my childhood to eat at a restaurant. It seemed like it was a very nice restaurant, though looking back I probably have eaten in better places since. But at the time it was very grand, indeed. The only drawback in my mind was the menu. The main courses offered only 2 items: roast beef or trout. Since I hated fish, I was dismayed that the only thing I could choose was roast beef. My lovely grandmother, God rest her soul, was a terrible cook. And since we lived with my grandparents, I was very familiar with her cooking. She was a great pastry chef, but she just didn’t make good meat. The Sunday roast chicken was greasy, the hamburger concoctions questionable, but the roast beef was inevitably dry and tasteless. In order to eat it, I always had to put a lot of ketchup on it.

So when the waiter stood in front of me after getting everyone else’s orders, and me being last because I’m the youngest, I didn’t know what to do. “Try the trout” my brother Randy said. He loves fish and was really excited to order something as exotic as trout. “No, Tina doesn’t like fish. She’ll have the roast beef,” my mother said for me. Then I piped up “with a lot of ketchup, please.” Dorothy and my mother exchanged glances and laughed. My mother said, “Try it without ketchup. You’ll be surprised. If you don’t like it, you can then ask for ketchup.”

Now I was really worried. While we were waiting for our food to be prepared, I was fretting about how was I supposed to eat dried roast beef with nothing to help choke it down? Eventually our food arrived. Randy was thrilled that the head of the trout with its eyes still intact was staring at him. “I’m going to eat the eyes!” he said in excitement. I shuddered and thought him very strange. Then I smelt something wonderful as the waiter placed my plate in front of me. I did not see a dark brown lump of stringy beef…instead I saw something pink and glistening and smelling wonderfully strange. “Go on, try it” my mother coached me. Tentatively, I picked up my fork and knife and cut a very small sliver of the beef. I put it to my mouth and put my tongue out to taste it. I felt all the eyes at the table watching me. “Don’t play with your food. Put your fork in your mouth and eat it” my father barked at me from across the table. Gulping, I quickly did as he commanded and my eyes must have popped open because everyone started to laugh. I had never tasted anything so good, the texture and feel of it in my mouth was like nothing I ever had before. And from that moment on, I realized that it is not the beef, but it is what you do with it that counts.

HAPPY VALENTINE'S DAY!!!

Jalapeno Tuna Melts

2010-02-13T08:46:00.000-08:00

2 6 ounce cans tuna, drained
1 Jalapeno seeded and minced
1 Stalk celery minced
1/4 cup white onion minced
1 cup minced cilantro
Juice of one fresh lime
1 cup mayonnaise

Mix all the ingredients together for a Mexican flavored tuna salad.

Cut 6 red and 6 green jalapenos in half length ways . Remove the seeds and ribs.

Spoon the tuna into the jalapenos and top with pepper jack cheese. I was told by a reader that if you refrigerate the stuffed peppers for 3 hours before baking, the tuna will absorb the heat from the peppers and make them taste milder. Thank you H!

Place in a pre-heated oven at 350 degrees for 10 minutes until the cheese is melted.

Chilaquiles

2010-02-08T19:05:00.000-08:00

Chilaquiles are a great way to use leftovers. And after my Superbowl party yesterday, I have a lot of leftovers that need to be used up. So I have some cooked steak, tortilla chips, bean dip, salsas and cheese. Here’s how to turn this into a delicious homestyle casserole dish, very similar to enchiladas. This is a rustic, rural Mexican dish and is often served with eggs at breakfast. You can use chicken or pork or any leftover meat. The idea is to use the leftovers and not cook this fresh. I even have a corn salsa leftover to serve as a side dish for a complete meal. In a baking dish (I use a 9 x 9 square as there are only 2 of us) spray it with a good vegetable spray or olive oil spray. Add a thin layer of salsa. Add a layer of leftover tortilla chips. Add a layer of beans or bean dip, or guacamole. Feel creative. Add a layer of shredded cheese. Add a layer of shredded meat. Repeat layers until filled. Press down on the layers. Add remaining salsa on top and a final layer of cheese. Bake at 350 degrees until hot and bubbling, about 20-30 minutes. Remove and let stand for about 10 -15 minutes before serving.

Tomatillo Salsa

2010-02-08T16:46:00.000-08:00

10 Medium to large tomatillos
2 cloves garlic
1 jalepeno
1 bunch cilantro
2 limes
Salt

Remove the paper like husk of the tomatillos and rinse and place in a foil lined baking dish.
Rinse the jalepeno and place in the dish.
Wrap a whole head of garlic in foil and add to the baking dish.

Roast everything in the baking dish at 350 degrees for about 45 minutes until the tomatillos are soft and brown. Remove from the oven and let cool.
In a food processor, add the cooled tomatillos, and squeeze out 2 of the garlic cloves. The remaining garlic, store in a plastic bag or container in your refrigerator for other uses. It is even good spread on crackers with wine.
Remove the stem and seeds from the jalepeno and add to the food processor.

Rinse the cilantro and cut away the stems and add to the food processor. Squeeze in the juice of a whole lime and add 1 tsp of kosher or sea salt. Process in food processor until blended smooth. Taste for salt and lime and add more as desired.

This salsa will thicken up with time. The tomatillos have a natural pectin in them that acts as a thickener.

I take this salsa to office parties and it is so simple to make and very popular.

Blueberry Crumble

2010-02-06T12:56:00.001-08:00

I have to confess that I saw this on “Fast Food My Way” on PBS with Jacques Pepin. So now that I can’t take credit for it, enjoy it anyway! It’s about the easiest, tastiest dessert to make.

The Ingredients:

1 Package Blueberries per Person
2 Shortbread Cookies per Person (I can find individual Walkers Shortbread sold 2 to a package at a local store)
Drizzle of Honey
1 Ramekin per Person

Assembly:

Wash the blueberries and put into the Ramekins. Drizzle Honey on top. Crumble the Shortbread Cookies and place on top of the blueberries. Heat the Oven to 350 degrees. Place Ramekins on a cookie sheet and bake for about 10 minutes until the blueberries are bubbling. Serve with Vanilla Ice Cream or Clotted Cream if desired.

Black Bean Salad

2010-02-06T12:40:00.001-08:00

2 15 oz cans of Black Beans, rinsed and drained 1 Jalapeño, seeded and minced 1 small Red Bell Pepper, cored and diced ¼ cup small diced Red Onion ¼ cup minced Cilantro leaves ¼ cup fresh Lime Juice Salt and Pepper to taste ½ Teaspoon Ground Cumin Combine all the ingredients in bowl. Let marinate for 30 minutes and taste to adjust seasonings. Options: For a more Middle Eastern flavor, increase the cumin to 1 tsp, and add Mandarin Supremes and toasted slivered almonds or pine nuts. Or puree ingredients to make a flavorful bean dip with no fat. Or add thawed sweet corn for a whole different concept.

Corn Salsa

2010-02-06T12:30:00.001-08:00

2 Cups of Petite Sweet Frozen Corn, defrosted ¼ cup diced Red Onion 1 Jalapeno, cored and seeded and minced ¼ cup minced Cilantro (or basil leaves) Juice of 1 lime Salt and Pepper to taste Combine all the ingredients

Blue Cheese Spread

2010-02-06T12:17:00.000-08:00

I first tried something similar to this at a Bed and Breakfast in Mendocino, California. They served evening wine and appetizers during the cocktail hour. This spread is great on crackers or vegetables.

Soft blue cheese, such as a Napa Valley
Minced dried apricots
Chopped pecans
Honey

Bring the cheese to room temperature. Add the apricots and pecans and drizzle honey to taste.

Melba Pizzas

2010-02-06T11:59:00.000-08:00

I created this snack a few years ago and it quickly became a favorite for parties, hors d'eouvres or just snacking.

Garlic flavored Melba toast crackers
Smoked cheese, such as Mozzarella, Fontina, Gouda, Cheddar
Plum tomatoes (or garlic roasted tomatoes or dried tomatoes)

Fresh Basil leaves
Parmesan Cheese
Red pepper flakes

Preheat your broiler

Line a pizza pan or a baking dish with foil, shiny side up

Spray the foil with a vegetable or olive oil spray

Arrange the Melba crackers on the foil

Add a fresh basil leaf. By putting the basil down first, the other toppings will prevent it from burning.

Add a slice of cheese on top of the basil.

Add the tomato.

Sprinkle the top with the grated Parmesan cheese.

Place under the broiler and watch carefully so it doesn't burn.

Remove as soon as the cheese is melted. Sprinkle with the red pepper flakes as desired. These can be served immediately or at room temperature.

Quesadillas

2010-02-06T11:08:00.000-08:00

This is so easy to make and is great with leftovers such as chicken, steak, my sister-in-law had me use a pork loin once in this. Or just with cheese.

Flour Tortillas
Sharp Cheddar cheese (or jack, pepper jack, whatever you prefer)
Your favorite taco sauce (optional)
Leftover meat (optional)

Toppings:
Salsa, sour cream, guacamole - whatever you like.

Heat a large skillet and place a flour tortilla in it. Heat for a few seconds and turn over. You are just making the tortilla pliable and warming it up. Remove to your work space.

On half of the tortilla, spread a layer of cheese and a layer of meat (optional) and add a small amount of taco sauce. If you over fill it, it will ooze and make a mess. Fold the tortilla over in half to a half moon shape. Do the same thing with a second tortilla. Return the quesadillas to the hot pan. Keep an eye on the bottom not to burn it. As soon as it starts to turn brown, flip them over. As soon as they are brown on the other side, remove from the pan to a cutting board. The cheese should be melted and the outside crisp. Cut each quesadilla into thirds and plate with toppings.

Turkey Sausage and Spinach Lasagne

2010-01-30T06:26:00.000-08:00

Turkey Sausage and Spinach Lasagne

I have to blame Quida for this. She keeps asking me to make my lasagna…and in all fairness, I’ve only made it once. Right when Celeste was first pregnant…and I thought it would be fun to cook for her. So I made up this lasagna…which is completely wasted on my husband who doesn’t like most things pasta. I went for flavor. So I flavored each layer. I must say, I was impressed. My first lasagna I used a combination of ground sirloin and ground veal. I thought the result was pretty fantastic, especially for a first. The next day I took in a slice each for Celeste and Quida…only to discover that Celeste was now in the queasy stages of her pregnancy. So Quida had hers for lunch and raved about it. The next day Celeste was still very sick so Quida’s attitude was, “Oh well. More for me!” Apparently she loved it so much that she has been raving about it to her friends. Her Martha Stewart friend, April, is almost at the point of “Enough already. Either show me the lasagna or shut up.” I told Quida that I wanted to try a turkey and spinach lasagna and her response was, “bring it on.” So here it is. One Sunday and six hours later…

The Ingredients:

Tomato Sauce:
1 Large Can peeled Italian Tomatoes (I recommend the imported kind from Italy)
2 Cloves Garlic, minced (or crushed)
2 Tbsps Olive Oil
¼ cup Torn Basil Leaves
Salt and Pepper to taste
Good Quality Vinegar, such as Sherry Vinegar, Zinfandel, etc.
Honey if needed (A good quality imported Italian tomatoes picked at perfect ripeness, may not need any sweet added at all.)

1 Package Turkey Sausage Links

1 Package Baby Spinach
2 more Cloves Garlic, Sliced
Lemon Zest and 1 Tsp Lemon Juice
Fresh Ground Nutmeg
Salt and Pepper to Taste

¼ Cup Minced Parsley
¼ Cup Minched Oregano
1 Package Ricotta Cheese
More Fresh Ground Nutmeg
Salt and Pepper to Taste

1 Layer Fresh Basil Leaves

1 Package Fresh Lasagne Noodles

1 Package Smoked, Sliced Fontina Cheese

¼ Cup Grated Parmesan Cheese

The Sauce:

Open a large can of Peeled Italian Tomatoes and pour into a large bowl, with the juice. With your hand, crush each tomato. Heat a large pan and add 1 tbsp Olive Oil. Crush 2 Garlic Cloves into the oil and let bloom a couple of seconds. Add the tomatoes, all at once and bring to a simmer. Tear half of the basil into the sauce. Add a dash of Crushed Red Chili Flakes. Stir occasionally until reduced and the sauce is not watery. Tear the remaining Basil into the Sauce. Taste. If it needs salt, add some now. Sometimes the tomatoes have salt already in the can, so be sure to taste the sauce before adding additional salt.

Smoked Fontina Meat Lasagna

2010-01-30T05:37:00.000-08:00

Smoked Fontina Meat Lasagna

½ Pound Ground Sirloin
½ Pound Ground Veal
1 Box Strained Italian Tomatoes
1 Bunch Italian Parsley
1 Bunch Fresh Oregano
2 Bunches of Fresh Basil
3 Garlic Cloves
8 oz Shredded Mozzarella
6 Slices Smoked Fontina Cheese
2 TBSP Grated Parmesan Reggiano
15 oz Fresh Ricotta Cheese
2 Sheets fresh Lasagna
Honey
Port Vinegar
Salt, Pepper, Dried Sage, Ground Cumin, Red Pepper Flakes, Cayenne, Dried Garlic Powder, olive oil

Brown the meat and season with salt, pepper, dried sage, ground cumin, cayenne and garlic powder.

In a separate skillet, heat about 2 tablespoons olive oil. Add a ¼ teaspoon red pepper flakes and 3 cloves minced or pressed garlic. Stir for a couple of seconds, then add tomatoes. Reduce heat to simmer. Add salt and some torn basil leaves. Heat until reduced to a thick sauce. Remove from heat and add about 1 teaspoon honey and about ½ teaspoon vinegar. Taste for salt, add more as necessary.

Remove the parsley from its stems and mince, place in bowl. Remove oregano from its stems and mince, place in bowl. For ½ remaining basil, mince and place in bowl. And ricotta cheese and mix together with salt and pepper to taste.

Assemble Lasagna:

In a 9 inch casserole dish, spray with non-stick spray. Add a small layer of tomato sauce. Add one layer lasagna noodles. Add one half of ricotta mixture. Add one half of meat. Add one half remaining tomato sauce. Layer remaining basil leaves. Sprinkle with ½ mozzarella. Place one more layer noodles. Add remaining ricotta mixture. Add remaining meat. Add remaining sauce. Sprinkle top with remaining mozzarella. Place smoked fontina on top in a layer. Press down. Sprinkle top with about 2 tablespoons grated parmesan cheese. Bake in pre-heated oven uncovered for about 40 minutes until dish is bubbly and the top is brown. Remove from oven and let rest about 30 minutes. Cut in four even squares and serve.

Juliane's German Risotto

2010-01-21T17:18:00.000-08:00

Juliane ("Jules") made this risotto for her dad tonight. The consensus from both of them was, "It's good!" I asked Jules if I could post her recipe. From what I understand, this may have been translated a couple of times. I can't wait to try this myself. When I do make it, I will come back and give my comments.

5 1/2 c vegetable broth
1 small onion chopped
2 cloves of garlic chopped finely
4 tbsp olive oil
1 lb arborio rice
1 28 oz can of diced tomatoes
1 tbsp brown sugar
1 tsp of red pepper flakes
1/2 cup parmesan cheese
fresh basil cut into thin strips
1 cup shredded mozzarella

Heat the vegetable broth and set aside. In a large skillet, saute the onions and garlic in the olive oil until tender. Add the arborio rice and stir for about 2-3 minutes. Add the vegetable broth and let simmer on med to med high heat uncovered for about 10 to 15 minutes while occasionally stirring until fluid is mostly absorbed. Add the red pepper flakes,chopped tomatoes and brown sugar while stirring constantly. When the rice is tender and the fluid has been absorbed almost completely, mix in the parmesan cheese. Add sea salt and cracked pepper to taste. Just before serving add the strips of fresh basil. Spoon onto plates and top with the mozarella cheese and enjoy.

Sunday Bread Board

2010-01-17T13:13:00.000-08:00

Sleep in late on Sunday. Make some tea, check your blogs. And make a bread board to snack on for the late morning.

I like to use a couple of cheeses. This one has a creamy Napa Valley blue cheese and an aged Canadian cheddar. I had a small seeded baguette from a couple of days ago that got hard, so I wrapped in in foil (in its paper bag) and put it in the oven at 220 degrees for about 10 minutes to soften it. Added some dates (very high in potassium) and the bread board is done.

Try cutting a pitted date in half and stuffing it with blue cheese. Drizzle a good honey on top. This is fantastic. I used a truffle honey, but I would also suggest any honey, even a lavender scented one.

Happy Sunday! And Happy New Year! Good to be back.

Asparagus and Mushroom Risotto

2009-06-06T16:59:00.000-07:00

I had this for lunch the other day at a restaurant and it was so delicious, that I wanted to make it. After I made it, I gave a taste to my husband, Paul, and he liked it so much that we spent the next several minutes “spooning” it from the pan! This is quite an accomplishment, considering Paul usually won’t eat asparagus. Well, he will eat “just the tips”. But this recipe uses all of the asparagus and, well, if Paul couldn’t stop eating it, that says a lot!

1 Cup Arborio Rice
4 Cups Chicken Stock (or Vegetable)
1 Bunch of pencil thin asparagus
1 package of sliced white button mushrooms
1 cup of oyster mushrooms
1 cup of shitake mushrooms
1 large shallot
3 cloves garlic
½ cup Italian Parsley
1 cup grated Parmesan cheese
1 cup white wine
Extra Virgin Olive Oil
Salt
Red Pepper flakes

In a saucepan, heat the chicken stock until just simmering. Do not boil. Keep the stock hot while you continue the next steps.

Clean the mushrooms and chop into medium sized pieces. You can use whatever mushrooms you like, such as chanterelles or morels.

Mince the shallot. Heat a large pan and add 2 tablespoons olive oil.
Add the shallots to the pan and stir until translucent. Add the mushrooms and coat with the oil and shallots. Add some salt and a pinch of red pepper flakes. Continue cooking the mushrooms until they are golden and reduced and have reabsorbed their juices. Add ½ cup white wine and cook until all the wine is absorbed. Place in a bowl and set aside.

Clean the asparagus and cut off the tips and thinly slice across the asparagus. Add 2 more tablespoons of the olive oil to the pan and add the asparagus. Cook for a couple of minutes and add some salt and another small pinch of the red pepper flakes. Add ¼ cup white wine and cover. Reduce heat and cook until wine is absorbed and the asparagus is fork tender. Remove to a bowl and set aside.

Add 2 more tablespoons olive oil to the pan. Mince 3 garlic cloves and add to the oil. Stir so the garlic doesn’t burn. Add the rice and coat with the oil. Add ¼ cup of white wine and stir until the rice absorbs the wine. Using a ladle, add one ladle of the hot broth at a time, stirring until the rice absorbs the liquid. This process should be slow to give the rice a chance to cook and release its starches. Cooking time for the rice process is about 30 minutes, depending on how long it takes to absorb all the liquid. It’s a good idea to heat some water just in case the rice requires more liquid. I had this problem last night where the rice wasn’t fully cooked, but had absorbed all the stock. So I added about ½ cup hot water and covered for 5 minutes, then tested the rice and it was perfect.
Add the mushrooms and the asparagus and combine. Check for salt, but remember there is a lot of sodium in the broth and cheese. Turn off the heat and add the cheese and combine. Add the parsley.

Kosher Kobb Salad

2008-11-12T12:15:00.001-08:00

Kosher Kobb Salad

Because I don’t eat pork, I created this from the classic, even though it’s technically not “Kosher” because it mixes meat with dairy, which is a no-no in strict Kosher cuisine.

Ingredients (or ½ for a smaller salad):

1 cup diced cooked turkey or chicken
1 Cup cooked and crumbled turkey bacon
1 cup diced avocado
1 cup diced tomatoes
1 cup crumbled blue cheese
1 cup minced hard boiled eggs
1 cup minced green onion
Your favorite pre-packaged salad greens. I used baby spinach for this example and dressed it with a light Raspberry Walnut Vinaigrette, but you can use Italian dressing, Blue Cheese or your favorite vinaigrette.

* Optional:
Black olives, capers, red onions, walnuts, jicima, radishes, red bell pepper, cranberries

Dress the spinach with the salad dressing and then arrange the other ingredients on top in sections.

Other Uses for Ginger Mango Salsa

2008-11-02T12:27:00.000-08:00

Using the Ginger Mango Salsa, which can be found in September's postings, I wanted to come up with some variations on the theme. So the first step was to take the salsa and blend it. Then, using half the mixture (I doubled the recipe so there was plenty), I added about a 1/2 cup of orange juice and about 1 tablespoon of ground cumin. Then I used this as a marinade for a flank steak and 2 chicken breasts, which marinated for 24 hours before cooking them. The meat was delicious! I made them into quesidilas which I brought to work the other day, and the girls loved it!

To the second half of the blended salsa mixture, I added about 2 tablespoons of curry powder, and about 1 tablespoon of honey for a curry marinade, then I added half a beef tenderloin. After marinating for a couple of days, I cooked the beef yesterday and after letting it rest, thinly sliced it. Then took half the marinade (as there was too much, I froze the other half), and added 1 tablespoon olive oil to a hot pan and added the marinade. After reducing it by half, which cooked out the raw beef juices and the raw vegetables, then added 1/4 cup water and reduced by half again.

Test for seasonings, you may want to add another tablespoon or so of curry powder, add some salt and a dash of red chili flakes. When you are satisfied with the seasoning, add about 1/4 cut heavy cream to bind the sauce. Then add the resting juices from the steak into the sauce and add the thinly sliced steak to heat through. Serve with your favorite Asian rice. I served this with a Thai Lime rice and garnished it with cilantro.

Happy fall, and happy cooking! Tina

Pico de Gallo

2008-10-26T07:45:00.000-07:00

This is a very simple salsa to make. By making it fresh instead of buying it you will add so much more flavor to your dishes. It does yield a lot of juice if it sits, so you can drain the juice and add it to a marinade, which is exactly what I plan to do today! I'm making my salsa early and will make a marinade for some beef that I will cook tonight. This afternoon, I'll drain the excess juices of the salsa into the marinade for more flavor.

Ingredients:

1/2 white onion, finely chopped

2 vine ripened tomatoes, chopped

1 jalepeno without the seeds and ribs, finely minced

1 bunch of cilantro leaves, finely minced

1/4 cup fresh lime juice

salt to taste

Combine all the ingredients and let sit at least half an hour to test the seasoning. Salsas always need more salt than you think, but I let the flavors marinate before tasting for salt.

Chicken Enchiladas

2008-10-17T07:21:00.000-07:00

This recipe is so easy to make and is so delicious that it will become a favorite. As this yields six portions, feel free to double it as desired. It’s also good to freeze it for a last minute weeknight dinner.

Ingredients:

Breast of one rotisserie chicken, skinned and shredded
1 Jar of your favorite tomatillo salsa
6 corn tortillas
8 ounces shredded sharp cheddar cheese
Olives, onions, or avocado to garnish

Pre-heat the oven to 350 degrees. Spray a 9x9 casserole dish with vegetable or olive oil spray. Spread a small layer of the salsa on the bottom of the casserole dish. Heat the tortillas in a non-stick pan until heated through. Add ½ of the remaining salsa and ½ of the cheese to the chicken and mix together. Take 1/6 of the chicken mixture and place inside the tortilla. Roll the tortilla and place seam side in the pan. Continue with the tortillas until all six are done. Add the remaining salsa on top and the remaining cheese. Bake for about 30 minutes until the top is brown and the mixture is hot and bubbling.

Remove from oven and let stand at room temperature for about 15-20 minutes. Carefully remove the enchiladas one at a time and garnish as desired.

Note, never bake the olives on top of the enchiladas. They will turn to a rubbery consistency if you bake them. Rather, add them on top after you have removed them from the oven.

Beef Fajitas

2008-10-13T12:12:00.000-07:00

I developed this recipe for my husband who loves the idea of fajitas, but likes his vegetables cooked until they are soft, not crisp. If you prefer crisp vegetables, omit the steps about steaming them. However, I have cooked this recipe many times throughout the years as it is a particular favorite of Paul’s, and when I have shared the food with guests or leftovers at work, everyone raves about it. The leftovers are great in quesidillas, or on a pizza!

The Ingredients:

1 Pound Lean Beef (I prefer Tenderloin, but use your favorite cut such as Sirloin or Flank) cut into ¾” pieces

1 Red Bell Pepper, cored and cut into 1” pieces

1 Bunch of Green Onions, cut off the ends and cut on a bias into ½” pieces (keep the white part separated from the green part)

1 Bunch of Cilantro, washed, stemmed and minced

2 Limes, Quartered

Olive Oil

Seasononings.

The Seasonings:

2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Ground Cumin Seed
¼ Teaspoon Cayenne Pepper
½ Teaspoon Ground Black Pepper
½ Teaspoon Salt (more can be added later to taste)
Combine all the Seasonings in a small bowl and stir to combine. Set aside.

The Vegetables:

Heat a large pan and add 1 Tablespoon of Olive Oil. Add the Red Pepper and Toss until they start to carmelize (and smell incredibly good!). Add the white part of the onions and toss until they start to carmelize. Add ½ cup good white wine (any kind you like to drink) and reduce the heat to the lowest possible setting. Cover with foil and steam. Check on periodically, if the wine cooks out too fast, add some water and continue to steam until fork tender (if there is still moisture in the pan, that is okay). Add the remaining green onions and stir to incorporate. Remove from heat and cover pan with foil.

The Meat:

Heat another pan and add 1 Tablespoon of olive oil. Toss the meat with some salt and pepper. Add a layer of meat to the heated pan, but don’t overcrowd and try not to let the meat touch each other. You want to brown the meat, not steam it. Overcrowding can cause the meat to steam and look gray, not brown and delicious. Don’t touch the meat until you check one to see if it is brown. When it is brown on one side, turn over. The second side will cook very quickly so as soon as you get all the pieces turned over, give it a quick stir and remove to a bowl. You may need to cook the meat in batches, depending on the size of your pan. After all the meat is cooked, add ½ cup of white wine to the pan to deglaze the pan. Using a spatula (I use a wooden one), scrape up all the bits from the cooked meat. When all is scraped up, pour the wine and meat juices into the pan with the vegetables.

The Assembly:

Return the vegetables to heat and add all the meat. Stir to combine. Add the spices (if you don’t like things too spicy, add about half, incorporate and taste. You can always add more). Stir to combine and give the mixture a taste for salt and pepper adjustments. The liquid in the mixture will quickly absorb the spices. Add the cilantro all at once and squeeze in half of your limes. Stir to combine and serve immediately.

Serving:

I serve in a warm flour tortilla with my favorite Chipolte Salsa (or whatever Salsa you like, such as Pico de Gallo, etc.), and some fresh grated Extra Sharp Canadian Cheddar (use your favorite cheese such as any cheddar, Mexican Cheese or Jack). Serve the lime wedges on the side.

Seasoned Shoestring Fries

2008-09-15T15:59:00.000-07:00

1 Idaho Potato
1 Cup Peanut Oil

Spices:
2 TBSP Ground Cumin
1 TBSP Chili Powder
½ TBSP Onion Powder
1/8 Tsp Cayenne Pepper
½ Tsp Salt
¼ Tsp Ground Black Pepper

Combine all the spices in a bowl and set aside.

Peel the potato and cut into 1/8 inch wedges, then 1/8 inch slices. Place in a large bowl of cold water and 2 TBSP salt. Let soak at least ½ an hour.

Heat oil in a large pan until the chopstick method is sizzling.

In small batches, drain the potatoes on paper towels. Gently place in the hot oil and stir a little so they don’t stick together. Cook until they turn brown, then drain on paper towels. Sprinkle with some of the spices. Repeat cooking steps until all are cooked.

Green Peppercorn Pan Sauce for Steak

2008-09-14T06:33:00.000-07:00

After you have removed the steak to a plate to keep warm in the oven, place your pan that you cooked the steak in back on a burner over a medium-high heat. Add one minced shallot and using a wooden spatula, stir the shallots over the brown bits on the bottom of the pan. After about a minute, add 1 cup of your favorite wine, or chicken broth if you prefer. It doesn't matter if it is a red wine or white wine or even champagne. As long as you like to drink it, it will taste fine. Continue to stir the shallots and the wine, scraping up the brown bits from the bottom of the pan. The brown bits is called a "fond" and it's where all the flavor from cooking your steaks is. Not only does this flavor the sauce, but this method is called "de-glazing" and it actually makes the clean up easier, too! Add a few sprigs of fresh thyme leaves. The shallots and the thyme will add so much flavor to the sauce. If you prefer, you can use rosemary or another herb to make this sauce your own. You can also use fresh minced garlic or minced red onion in place of the shallots. My rule is to use whatever you like best to make it to your preference.

After a few minutes, the sauce will start to reduce. You are looking for it to reduce at least by half and start to get thicker, and less soupy like in appearance. Add 1/4 cup heavy cream. This will help bind the sauce and thicken it. Continue stirring for about another minute. Turn off the burner and season with fresh black pepper. Add 1/4 cup minced fresh parsley and about 10-12 green peppercorns. Taste to adjust salt and pepper as necessary.

If you don't like green peppercorns, substitute with capers, sauteed mushrooms or whatever you like. You can even add a tablespoon of dijon mustard, or lemon juice or a dash of good vinegar to make the sauce different.

Remove the steaks from the oven and pour any of the drippings from the steaks into the sauce. Pour the sauce over the steaks and serve.

Blue Cheese Sauce for Steak

2008-09-14T06:25:00.000-07:00

This sauce is so simple to make. In a microwave proof dish, add about 2 tablespoons of blue cheese, or more if you desire. Add about 1/4 cup of heavy cream and 1/4th teaspoon of minced shallot. Add some fresh black pepper and place a loose piece of plastic over the top. Microwave for 40 seconds. Add 1 teaspoon of minced Italian Parsley leaves. Pour over your steak.

Steak for Susan

2008-09-14T06:07:00.001-07:00

Susan and I were talking the other day, and I told her I could tell her how to make a perfect steak with a pan sauce and since she's an accountant, I have a simple way for her to remember each step. Simply 4+4+4+4. Or the square root of 16. Pretty simple? Well, here are the steps:

Use any steak that you prefer, such as a New York Strip, or Rib Eye or whatever. I prefer Fillet Mignon as it has the lowest fat content. I also take extra steps to cut out as much of the fat and sinew on the tenderloin before cutting it into generous steaks. (Then I use the rest of the loin for other recipes.) You don't have to be as thorough in removing the fat as a lot of it will cook out. Wash and pat dry the steaks with paper towels and sprinkle both sides with salt and pepper.

Step 1: 4

Heat a non-stick pan on the stove on medium-high heat for 4 minutes.

Step 2: 4

Place your steaks in the pan and make sure they are not touching. Do not be tempted to move them around. Just let them sit so they will form a crust.

Step 3: 4

Leave the steaks for 4 minutes, then turn them to cook on the other side for another 4 minutes...do not touch them.

Step 4: 4

Turn off the burner and place a loose piece of foil over the pan. Let the steaks sit for 4 more minutes. Then remove the steaks to a warm plate in a low oven while you make the pan sauce in the same pan.

Paul and I both love steak, but we like them served differently. The photo at the top of this post is how I love steak: a big piece with a quick blue cheese sauce and a vegetable, such as pan roasted asparagus.

Paul likes his sliced and I served his with the green peppercorn pan sauce in the next post. I also served his with seasoned shoestring french fries, a couple of pieces of pesto toast and some sauteed mushrooms.

Ginger Mango Salsa

2008-09-08T11:33:00.000-07:00

I created this recipe in April 2007 when my husband and I were given a week on my boss's 91' yacht, The KelDi, which we took from Miami to Key Largo, then to Key West. It's a beautiful boat with a terrific crew, including a great chef, Sean. My husband and I being the only passengers besides the crew, insisted that the crew eat with us each night. On the last night, Sean let me cook with him, which was a thrill for me. We joined our ideas and I came up with this salsa which I also served alongside a regular pico de gallo salsa for a "East Meets Mex" theme. Sean grilled up a rib eye and we served the salsas and some jasmine rice to keep the theme going.

This salsa goes terrific with any grilled meat - and don't forget to try it on fish!

Another hint, I also made this salsa in April 2008 at my boss's house on Martha's Vineyard "Daybreak" where Jude and I cooked for our husbands, much like Sean and I did the year previously. On the island, Jude couldn't find jicima, so I substituted 1/4 cup diced green apple and found it actually works better than the jicima. Last month while visiting my sister-in-law and her husband, Sheila and Ronnie, in Williamsburg, Virginia, I learned that my sister-in-law is pre-diabetic. My brother-in-law from England, John, was also visiting and he is diabetic so I left the honey out of the recipe and discovered that the apple and the mango sweetened it enough. The honey enhances the ginger, but feel free to leave it out.

Ingredients:
2 Ripe Mangos, diced
¼ cup diced Red Onion
¼ cup diced Jicima (Can Substitute Green Apple)
1 diced Green Jalepeno Pepper, seeded (can substitute 1/8 cup minced canned Jalepenos)
1 cup minced Cilantro (leaves only)
¼ cup Fresh Lime Juice
½ tsp Honey
Salt and Pepper to taste

Core and dice the mango
Add to a large bowl
Dice Red Onion and add to the bowl
Dice the Jicima and add to the bowl

Cut the stem off the Jalepeno, and with a teaspoon, remove the seeds. Slince the Jalepeno into julienne pieces and dice. Add to the bowl.

Wash a bunch of Cilantro and remove the stems. Place on paper towels to dry. Remove the leaves from the remaining stems. Mince and add to the bowl.

Cut off any “fingers” on the Ginger. With your teaspoon, scrape off the skin of the Ginger. Grate the Ginger into a small bowl and pick out any long fibers. Add the Ginger to the large Bowl.

Cut a couple of limes into quarters.
Squeeze the juice into the large bowl. If the limes don’t exude much juice, place in microwave on a paper towel for about 30 seconds.

Add the honey, salt and pepper. Mix well. Cover and set aside for at least an hour for the juices to blend. Taste. Adjust honey, lime, salt and pepper as desired.

Serving suggestions:

Serve over grilled meat, fish; serve on top of chicken quesadillas triangles; marinate chicken or other meat in salsa. Or just enjoy with chips. I like to make a mango salsa then a pico de gallo and serve both side by side on grilled meat as an “East meets Mex” combination.

Update November 1:

I took this salsa and blended it. Then, using half the mixture (I doubled the recipe so I had plenty), I added about a 1/2 cup of orange juice and about 1 tablespoon of ground cumin. I used this as a marinade for a flank steak and 2 chicken breasts, which I marinaded for 24 hours before cooking them. The meat was delicious! I made them into quesidillas which I brought to work yesterday, and the girls loved it!

The second half of the blended salsa mixture, I added about 2 tablespoons of curry powder, and about 1 tablespoon of honey for a curry marinade, which I added half a beef tenderloin to. I am going to cook this as a curry today, so I will let you know how it comes out! Happy fall, and happy cooking! Tina

Pesto for Quida

2008-07-20T12:33:00.000-07:00

This pesto and pasta is for Quida. She can’t eat dairy, so I made a special pesto without cheese. For texture, I used breadcrumbs. The pasta is a multi-whole grain penne. For additional flavor (which I am always in pursuit of), I added some beautiful orange sun dried tomatoes, pitted kalamati olives and fresh basil, and for a kick, some dried chili flakes.

I made two versions, one with the traditional parmesan cheese (I like cheese) and one with the breadcrumbs. The one with the cheese came out lighter in color with a richer flavor. But the one without the cheese, really brought out all the original flavors of the basil, pine nuts, garlic and olive oil. It is pesto in all its glory.

I used 3 ounces of basil from the herb section at the store (4 3/4 ounce packages) for the 2 recipes. So I suggest just using 2 packages unless you want to make more pesto to freeze. I suggest if you want to freeze the pesto, put it in ice cube trays and freeze them. Then when they are frozen, put them in small zip lock bags and then in to freezer bags. Be sure to label your freezer bags as there is nothing more frustrating than trying to figure out what all the freezer bags in your freezer are supposed to contain!

I also (from a tip I just heard on Melinda Lee yesterday) shocked the basil in boiling water for almost a minute then removed it to a bowl of cold water. Since I don't have a freezer that has ice, I used the frozen peas to cool off the water. I was planning to use the peas in the recipe anyway, so this was a way to defrost the peas while shocking the basil. The basil will seem very small after being shocked, but it retains all the flavor and the shocking helps keep the basil green (basil tends to turn darker in color after being processed).

Recipe:

2 packages of 3/4 ounce fresh basil

1 1/2 ounces pine nuts, toasted

1 garlic clove, minced

2 tablespoons dried bread crumbs (I used Italian)

1/3 cup very good extra virgin olive oil

After shocking the basil, drain and squeeze out excess water. Place in a food processor. Toast the pine nuts in a dry skillet over moderate heat until they just turn light brown and release their scent. Add to food processor. Add garlic and breadcrumbs and a pinch of sea salt. Process until all is broken down and fine, then with the food processor running, add the olive oil to make the sauce. Taste for salt.

Pasta:

Heat a large pot of water and and 3 healthy pinches of sea salt. Bring to a boil and add 2 dry cups of penne pasta. Cook until the recommended time on the package. I used an 8 whole grain pasta which recommended that I cook it for 9 minutes. At 9 minutes, I tasted one piece of pasta and it had a raw flavor to it. I continued to cook it, and tasted at each minute. It was finally at al dente (to the tooth) at 13 minutes. So pasta varies and you just have to monitor it. You don't want to overcook the pasta and have it limp, but you do want to cook it until it no longer tastes like dried wheat.

Drain the pasta in a colander over a bowl so you can save the pasta water to thin the sauce as necessary. Place the pesto into a large serving bowl and layer the paste over the pesto. Incorporate the pesto and the pasta. If the pesto is sticky and doesn't incorporate well with the pasta, add a small amount (like 1/3 cup) of the pasta water. Drizzle a little evo (extra virgin olive oil), to loosen up the sauce. At this point you can add 1/3 cup of the defrosted peas, 2 tablespoons of coarsely chopped kalamati olives and 2 tablespoons of coarsely chopped sun dried tomatoes (I used orange tomatoes), or any other topping that you wish (such as artichoke hearts, hearts of palm or whatever strikes your fancy). I also added some fresh oregano leaves to the pasta and a small pinch of red chili pepper flakes for a little zip. Serve the pasta at room temperature or refrigerate and take on a picnic.

The second version of the pasta is the traditional version, which omits the breadcrumbs, but uses 1/3 cup of fresh grated parmesan instead. Follow all the steps for the pesto above using the cheese in place of the breadcrumbs. I used only 2 tablespoons of the breadcrumbs in the first recipe as opposed to this one with 1/3 cup of cheese, because I didn't want the breadcrumbs to over power the flavor of the basil. I just wanted them for a little texture.

2 cups cooked penne pasta

2 tablespoons coarsely chopped kalamati olives (pitted)

2 tablespoods coarsely chopped sun dried tomatoes

1 teaspoon fresh torn basil leaves

1 tablespoon extra virgin olive oil

1 small pinch of red chili pepper flakes

September 8, 2008: Just a quick update on this recipe. It really does not require you to "shock" the basil. The shocking process helps maintain a bright green look to the pesto sauce, but it does not effect the flavor at all. I made this recipe yesterday with some variations. I did not shock the basil. I used 3 cloves of roasted garlic that I had lying around (I like to roast the whole head and keep the roasted head of garlic in a sandwich bag in the vegetable crisper of the refrigerator for quick use in recipes), and I used some packaged grated four cheese mixture instead of parmesan cheese and it really worked out well. So feel free to change the recipes to your tastes, or to use what you have on hand. I always love to experiment with recipes.