Showing posts with label one. Show all posts
Showing posts with label one. Show all posts
Monday, April 21, 2014
One Final Salad Full of Summer
Despite the Autumn Festival which was taking place this weekend at the South Bend Farmers Market, I still found the vendors to have an abundance of summer delicacies. However, I can feel Fall nipping at my heels and the reality is that heirloom tomatoes, sweet basil and fresh corn are soon to take their place in our memories of Summer 2010. Obviously, I was beyond thrilled to find one last basket of a variety of heirlooms and dashed home to included them in this "One Final Salad Full of Summer". One Final Salad Full of Summer
Juice of 1/2 lemon
1 garlic clove, minced
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sugar
salt
pepper
heirloom tomatoes
red onion, thinly sliced
capers
Kalamata olives
roasted red peppers
fire roasted mild jalapenos from our garden (optional, I used them because I just made them)
fresh basil, torn
fresh mozzarella, cubedIn a mixing bowl, combine first seven ingredients together and whisk until an emulsion forms. Set aside. On a large platter, arrange the remaining ingredients adding as much or as little of any one ingredient according to your taste. Season with sea salt and freshly ground pepper. Drizzle the dressing over the salad. Enjoy with grilled sourdough bread!
Friday, April 18, 2014
Gluten Free Shepherds Pie Two Ways one vegan
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| Cooking light- gluten-free shepherd's pie with lovely gravy, two ways. |
Gluten-Free Shepherd's Pie Two Ways (one vegan)
A cold rain is rolling through Connecticut, interrupting a whisper of mist with sudden bursts of stinging wet drops. The skies are wooly gray, gloomy and low. It's the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes...
A savory pie, I said out loud, standing at the kitchen sink, listening to the staccato of rain drumming the skylights.
Don't tease me, said my husband, looking up from his latest screenplay.
I wouldn't joke about a thing like pie, I assured him.
Seriously. I'm thinking a shepherd's pie, I said. But not the usual shepherd's pie. No beef. No onion. No peas.
Please, he said. No peas.
You know, that could get you into trouble, I told him. Your pea prejudice. The foodie police will be at our door before you know it. Demanding equal time for peas. And I'm already in enough trouble with their ilk.
Their ilk? he asked.
Read more + get the recipe >>
Wednesday, February 26, 2014
Farm Stand Vegetable and Italian Sausage One Pan Roast
This dinner came about after I went to my local farmstand yesterday afternoon, just to see what they had and to get some inspiration for dinner. Lucky for me, it was chock full of all sorts of lovely colorful zucchini and squash and the most beautiful jewel toned sweet peppers. My conundrum was how to fit all of these delicious veggies into one scrumptious dish. Recalling that I had some fabulous spicy Italian sausage in the freezer and knowing that everything is better after it has been roasted, I decided to toss it all in a roasting pan and let the oven do the work! I preheated the oven to a hot 400 degrees. Next, I prepared the vegetables by simply cutting the zucchini in half, lengthwise because I prefer to keep the most natural appearance of the vegetable and larger pieces will prevent it from overcooking. I deseeded the sweet peppers and cut them in half as well. I also halved a tomato, smashed 5 cloves of garlic, and quartered a sweet onion. I placed them in the roasting pan, nestled in the spicy Italian sausage and drizzled over some balsamic vinegar and olive oil. A little seasoning of salt, pepper and thyme and rosemary fresh from the garden and it was ready for the oven. It roasted for approximately 50 minutes in total, being tossed really well after about 20 minutes or so. I served it with a few leftover home made croutons to soak up some of those delicious juices and a good shower of freshly grated parmesan cheese.
Saturday, December 21, 2013
Potato Chorizo Mini Quiches – One Last Super Bite for Your Super Bowl
This little baked bite is very loosely based on the Spanish Tortilla, and not only is it dead simple to make, but the versatility of the technique allows this to be adapted to any occasion. From ruckus Super Bowl celebration to black tie Oscar party, these mini quiches will always be a crowd-pleaser.
I’d almost be insulted if you didn’t make changes to the ingredients to tailor this to your tastes, but I do recommend that little dab of aioli on the top. I spiked a classic, garlicky aioli with some smoked paprika and chive, and it really made these treats even more special. I hope you give them a try soon. Enjoy!
Ingredients for 24 Mini Quiche:
4 oz Spanish chorizo sausage, small dice
2 tsp olive oil
1 russet potato, small dice
salt and pepper to taste
vegetable spray, as needed
8 large eggs, beaten with pinch of cayenne and 1/2 tsp salt
(Note: there are 10 eggs shown in the video, but it made too much, so I cut down to 8)
about 2/3 cup grated manchego or cheddar cheese
garlic aioli and chive to garnish
View the complete recipe
View the complete recipe
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