Brussel Sprouts with Pancetta and Pine Nuts

Roasted brussel sprouts are the new favorite vegetable

of so many people.  How is it that this vegetable used to be 

so hated.  Well it was always boiled, and that does not make 

a very good tasting sprout!

However, when it is roasted, a sweetness comes out. 

I love them cooked with a bit of pancetta for its saltiness,

and the toasted pine nuts for their smokiness.

 I hope you enjoy these as much as I do!

They would be especially tasty at a Thanksgiving feast!

As Always,

ENJOY!

16 oz. brussel sprouts

2 oz. chopped pancetta

2 cloves garlic

2-3 Tbs. pine nuts

olive oil

sea salt

  Trim ends off of brussel sprouts and cut in half.  Heat large skillet to medium heat, add olive oil, and cut brussel sprouts.  Toss the sprouts to coat them with the olive oil, and then turn them all with there cut side down.  Cover the skillet and cook for approximately 5 min, to soften the sprouts.  Remove the lid and turn up the heat to high.  Make a small space in the center of the skillet to add the pancetta and garlic.  Cooking these just until crisp.  Toss all items together, and arranging the sprouts so they get dark brown on both sides.  Turn off heat and add pine nuts, stirring in to warm through.  Serve. 

Cranberry Beans

After shelling the beans, but before cooking,

you can see the beautiful markings on these beans 

of mottled dots, dashes and stripes.

On a platter, ready to serve.

Beans are such a simple food item, and yet there simplicity is what 

makes them not only so versatile but enjoyable to eat.

They are not complicated in flavor, just subtle.

When I lived in Italy, I enjoyed Italian shelling beans

just like these. They were served as a simple contorni 

or side dish, as it is called in Italian.

I had grown up eating all kinds of beans, but none that had been

served like this.  I fell in love with their freshness and simplicity.

As Always,

ENJOY!

Cranberry Shelling Beans (found at most Farmer's Markets)

  - I purchased these at the Santa Monica Farmer's Market-

Extra Virgin olive oil

kosher salt 

fresh ground black pepper

     Shell all the beans.  Place in a pot and cover with water by at least 2 inches.

Boil beans on Med-high for 20-25 minutes, or until tender. You will just see a few beans start to crack. If the water level decreases too much add more water.  Always add boiling hot water, never add cold water, the beans will turn dark.

    Once the beans are cooked,drain well and put on a large serving platter.  Give a good drizzle of extra virgin olive oil over the top, and a sprinkling of kosher salt and fresh ground black pepper.

Serve.

White Bean Salad

This salad makes a perfect accompaniment to so many dishes. 

It is creamy-crunchy and mild.

Great along side pork carnitas or carne asada.

Served with tortillas, your roasted meats, and spicy salsa,top the salad with a bit of Cotillo cheese, this adds

the perfect finishing touch.

If preparing a Greek or Middle Eastern seasoned meat or Kabob,

serve with flat bread and top with feta cheese.

As Always, 

ENJOY!

Ingredients

1/2 pound Simple Pot-Cooked Beans, using ayocote blanco, cassoulet (aka tarbais), Royal Corona, or cannellini beans

1 large cucumber, peeled, seeded, and cut into 1/2-in. dice

4 or 5 large stalks celery, trimmed and thinly sliced

1 medium red onion, finely chopped

2 tablespoons extra-virgin olive oil

About 3/4 tsp. medium-fine sea salt or kosher salt

About 1/2 tsp. pepper

Preparation

1. Put beans, cucumber, celery, and onion in a serving bowl and mix gently but thoroughly with two large forks, trying not to break up beans. Drizzle with oil, season with salt and pepper, and gently mix again.

Recipe Courtesy of Sunset Magazine 2016

Baked Butternut Squash

All ingredients tossed in Pyrex.

After 45-50 minutes, add parmigiano reggiano cheese

Baked with cheese melted

This recipe originally came from Bon Appetit.  I made it for Thanksgiving

in 1995 for the first time, out of their November issue. 

For the life of me, I now can not find the recipe.  Luckily it was in my head.

I have decided to make a few changes, so I guess the recipe is now my own version.

This squash is a fabulous accompaniment to your Thanksgiving feast. 

I think any side dishes with pork always add enhancement to the

roasted turkey. 

As Always, 

ENJOY!

3 1/2 lb. butternut squash, cut into 1" cubes

1/2 cup diced onion

3 slices of thick bacon cut into 1/2 " strips

olive oil

sea salt

1/2 cup parmigiano reggiano

   In a large bowl, toss together the cubed squash, onions and bacon with a drizzle of olive oil and a sprinkling of sea salt.  Put this into a 9x13 baking dish.  Cover with foil and place in a 350 degree oven for 45-50 minutes.

    Remove from oven, carefully remove the foil cover, being cautious due to steam. Sprinkle the top with the parmigianno reggiano cheese.  Put back in oven for 10 min until cheese is melted.  If you want the cheese and bacon to be brown, run the dish under the broiler for a few minutes, watching carefully so as to not burn.  Serve hot.

Roasted Beets With Walnut Gorgonzola Dressing

This salad has been a long time favorite of mine.  I have been making it since my 

kids were little.  In fact this salad was my childrens' first introduction

to roasted beets.  They were not so keen on it back then, 

but they love it now.  Amazing how our tastebuds 

change as we get older.

I hope you will enjoy this salad as much as my family does!

Best of all, the beets and dressing can be prepared ahead, and then 

just assembled when ready to eat.

As Always,

ENJOY!

INGREDIENTS

1. • 1 1/2 - 1 3/4 lbs. small beets, trimmed (about 18 ounces)
• 2 tablespoons olive oil (preferably extra-virgin)
• 1/2 tsp. coarse salt
• 1/4 tsp. black pepper
• 1 bunch arugula well washed and torn apart

Walnut Gorgonzola Dressing

• 1 Tbs. white balsamic vinegar
• 2 Tbs. extra virgin olive oil
• 1/4 red onion thinly sliced
• 3 oz. crumbled Gorgonzola cheese 
• 1/4 cup chopped walnuts, toasted (about 2 ounces)
• 1/4 tsp. coarse salt
• 1/4 cup heavy cream
• 2 Tbs. chopped fresh basil

PREPARATION

1. 1. Preheat oven to 425°F. Place beets in roasting pan, drizzle with olive oil and sprinkle with salt and pepper. Bake until beets are tender when pierced with fork, about 40 min.. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
   2. Toast walnuts in skillet over med-high heat with olive oil, for 2-3 minutes. cool to room temp.
   3. Place gorgonzola and cream in medium bowl, gently blend. Add the walnuts, basil, vinegar and onions, season dressing to taste with salt and pepper.
   4. Divide arugula between 4-6 plates Top with equal amounts of beets and a large dollop of dressing. If desired sprinkle with additional red onions and toasted walnuts and serve.

Carrot and Dal Salad

So tasty and crunchy, absolutely satisfying!

This salad with a hint of Indian influence is perfect for lunch or 

as a side with any roasted meats.

The colors of all the carrots with the yellow split peas,

just are so vibrant and pretty.

As Always,

ENJOY!

Ingredients

1 cup yellow split peas* or black beluga lentils, sorted from any debris and rinsed

1 bay leaf

3 tablespoons lime juice

3/4 teaspoon Madras curry powder

About 1 1/4 tsp. kosher salt, divided

5 tablespoons extra-virgin olive oil

2 1/2 cups peeled, very thinly sliced rainbow carrots (from 1 1/2 lbs. with tops)

1/3 cup coarsely chopped cilantro

1/4 cup coarsely chopped green onions

About 1/4 tsp. pepper

Preparation

1. Put split peas and bay leaf in a small saucepan with water to cover by 1 in. (1 1/2 in. for lentils). Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered until just tender, 25 to 35 minutes.

2. Meanwhile, in a large bowl, whisk together lime juice, curry powder, and 1 tsp. salt. Whisk in oil; stir in carrots.

3. Drain peas and stir into carrot mixture. Let cool at least 15 minutes, stirring occasionally, for carrots to soften a bit.

4. Stir in cilantro and green onions. Season to taste with about 1/4 tsp. each salt and pepper. Serve warm or cool.

*Find yellow split peas (not the same as Indian chana dal, which looks similar but is split chickpeas) and black beluga lentils at well-stocked grocery stores.

Recipe courtesy of Sunset Magazine 2016

Magic Vanilla Cake

It does not get much easier than this.  The one bowl wonder, cake!

Very impressive in presentation, but oh so easy!

This recipe comes from Tasting Table, although there seem to be many other

recipes and blogs that have similar recipes, with possibly just one or two

variations.

This was so easy I now want to try some of the other types of  Magic Cake.

Possibly chocolate, and adding alternate sides like raspberry or stewed fruits or

sautéed apples.

Think of all the delicious combinations of things that go with vanilla.

One really important tip for this recipe is to line your pan with parchment paper.

It makes removing the cake so much easier.  No flipping the cake, just lift it

right out once cooled.  Slice with a sharp knife and dust with

Confectioners sugar.

As Always,

ENJOY!



SERVES

8

INGREDIENTS

• 2 vanilla pods
• 500ml milk
• 4 eggs, separated
• 150g caster sugar
• 1 sachet vanilla sugar or 1 tsp. vanilla extract
• 1 tbsp water
• 125g butter
• 110g plain flour
• pinch of salt

METHOD

Split the vanilla pods down the middle and scrape out the seeds with the blade of a knife.

 

Heat the milk with the vanilla seeds and the open pods. Bring to the boil, then immediately remove from the heat and leave to infuse for at least 1 hour. The more infused the vanilla, the more intense the taste.

Preheat the oven to 150C/300F/gas mark 2.

Whisk the yolks with the sugar and water until the mixture whitens. Melt the butter and stir it into the mixture. Fold in the flour and salt and beat for a few minutes until well combined.

Remove the vanilla pods from the milk. Pour it into the batter little by little, whisking constantly.

Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the prepared tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.

Before turning it out, leave it to set in the fridge for at least 2 hours.

Serve chilled. 

Smoked Salmon on Lavash

Easy for entertaining, with such a beautiful presentation.

Lavash bread is another great go to for appetizers. 

Most people use it for wraps and sandwiches, but once toasted, they become 

a great cracker.  Best of all, they become a custom cracker, seasoned in any manner

you desire.

Add sesame seeds if going Asian, or Parmigiano if doing Italian, or oregano if 

preparing Greek.  Add spice combinations like South African seasoning if

you want it to be spicy.  Whatever you will top the lavash with can be coordinated

with how you will season them.

I seasoned these with sesame seeds and Trader Joe's, Everyday Seasoning blend.

As always,

ENJOY!

1 package of lavash bread

(one sheet of lavash makes 20-24 crackers)

olive oil spray

seasoning of choice

3 oz. smoked salmon

finely chopped cucumber

finely chopped red onion

finely chopped tomato(seeded)

fresh herbs

Dill Sauce

1/2 cup Greek yogurt
1 1/2 Tbs. chopped fresh dill
1/2 Tbs. Dijon mustard
1/2 Tbs. lemon juice
salt and pepper

     Spray a cookie sheet with olive oil.  lay lavash on cookie sheet.  Using a kitchen scissors, cut the lavash bread into strip of desired width and then cut again crosswise to make your small square cracker.  Spray tops of bread with olive oil, sprinkle on desired seasoning and spray once again with olive oil.  Put into a preheated 350 degree oven for 8-10 minutes.  Watch carefully so as not to burn or over brown them.  Let cool. Store in airtight container until ready to use.

     For dill sauce, mix all ingredients together.  Put back in the refrigerator for at least an hour to refirm the sauce and have the flavors combine.

   Finely chop 2 Tbs. of each, cucumber, red onion, and tomato(outside flesh only). Mix these together to make a bright confetti garnish the serving tray.

  When ready to assemble, lay out lavash on serving platter. Sprinkle the vegetable confetti over platter, some going on the toasts on some on the tray to decorate.  Then roll small pieces of smoked salmon on top of each toast.  Add one small carefully placed dollop of dill sauce, and top with a bit of fresh dill or other fresh herb. Serve.

Crostini with Burrata and Greens

Crostini are one of my favorite types of appetizers to serve!  "Why?" you may ask, 

because they are so simple, and you can top them with anything!

Toasting baguette slices in the oven, days ahead of your party or holiday and storing 

in an airtight container, is a huge time saver.

What is the difference between this and a cracker, you may ask.

Simply, they are a beautiful blank canvas, not seasoned or salted like a cracker. 

A prepared cracker is great when the topping is simple, such as a piece of cheese.

But if you want interesting toppings, then a crostini, to convey it to your mouth

is the perfect solution.

Crostini are Italian.  We all love Italian food and the variety of wonderful 

flavors that we associate with Italian food, so now think of all the 

amazing combinations of flavors you can make! 

This is just one combination I chose, the creamy rich burrata cheese,

with baby greens just barely wilted and tossed in a 

shallot and white balsamic vinaigrette.

Try this, or any other combination of flavors that will excite your pallet. 

As Always,

ENJOY!

  1 french baguette

olive oil

burrata cheese, well drained

baby cooking greens(not salad greens)

Vinaigrette

2 Tbs. olive oil

1 Tbs. white balsamic vinegar

1/2 tsp. honey

1/2 tsp. dijon mustard

2 tsp. finely chopped shallots

salt and pepper

       Slice the baguette into 1/2 inch pieces. Place rounds on a cookie sheet and toast in a preheated 350 degree oven for 10 min, turning once to toast on both sides.  Just until crisp and dry, but not brown, only golden on the edges. Let cool and store in airtight container until ready to use.

     Whisk together all ingredients for the vinaigrette. Set aside. Heat skillet and lightly wilt baby greens. Remove from heat and add just enough vinaigrette to lightly  coat the greens.  They should not be dripping in sauce. Place crostini on a serving tray. Drizzle with olive oil.  Carefully cut the burrata in half, cut each half into bite sized pieces, placing them on top of your prepared crostini toasts. Then top each piece of cheese with a scoop of seasoned greens. Serve immediately.

Pancetta and White Bean Crostini

This is a wonderfully simple and delicious appetizer

for a party or any holiday event.

Prepare the topping and the baguette rounds the day ahead.  

Just assemble before guests arrive.

As Always,

ENJOY!

CROSTINI

1 French baguette

olive oil

TOPPING

2 Tbs. olive oil

2 Thin slices pancetta

2 Tbs. chopped sun dried tomatoes

1 can canellini beans, drained (I prefer S&W because the beans are very small)

1 large clove garlic, minced

1 Tbs. chopped fresh basil

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 cup grated Romano cheese

To make the crostini, cut the baguette into 1/2 inch thick slices on the deagonal to make about 16 slices.  Brush with a little olive oil and bake at 375 degrees F for 10 minutes, turning once to brown both sides.  Once cooled store in an air tight container.

  In a skillet, heat oil and saute pancetta until crispy. Add garlic, cook for one minute, then add sundried tomatoes and white beans.  Stir gently just to incorporate.  Remove from heat and add the basil, salt and pepper and cheese.  Store in refrigerator until ready to use. 

   Place 1 heaping Tbs. of topping on each toasted bread round. Sprinkle with a bit more cheese.

Serve at once.