CLOSE
Cooking

by -
0 728
METRO photo

By Barbara Beltrami

Like so many things these past months, Halloween is not going to be very traditional.  My thought is that since we’re homebound for the most part, why not make Halloween dinner a festive one? Make a  spooky centerpiece with black candles and small pumpkins, set the table with black and orange or Halloween-themed disposable tableware, put candy favors at each place and cook up any or all of the following recipes featuring black or orange ingredients.

Nothing is more orange than a carrot-ginger soup, and squid ink pasta or poultry, meat or fish with black rice (even though it may turn a little purple in cooking), is great for the occasion. So go rig up a costume, tie an apron over it and have a Happy Halloween.

Carrot-Ginger Soup

Carrot-Ginger Soup

YIELD: Makes 4 servings

INGREDIENTS:

3 tablespoons olive oil

8 to 9 large carrots, peeled and sliced thin

2 cups chopped onion

2 cups chicken broth

2 cups water

Salt and freshly ground white pepper to taste

2 teaspoons minced fresh ginger

DIRECTIONS:

In a large pot or saucepan, warm oil over medium heat. Add carrots and onions and cook, stirring occasionally, until onions soften, about 5 to 7 minutes. Add broth, water, salt and pepper and ginger; bring to boil, then simmer until carrots are very soft, about 20 to 30 minutes. Let cool at least 10 minutes, then puree until very smooth in a blender, food processor or with an electric wand. Garnish with raisins or currants if desired and serve hot with dark pumpernickel and yellow cheddar cheese.

Squid Ink Pasta with Orange Tomatoes and Garlic

YIELD: Makes 4 to 6 servings

INGREDIENTS:

One pound squid ink pasta*, cooked according to package directions

1/4 cup extra virgin olive oil

1/2  teaspoon crushed hot red pepper flakes

3 garlic cloves, finely chopped

3 orange tomatoes or one pound orange grape or cherry tomatoes

Coarse salt to taste

1/3 cup dry white wine

1/4 cup chopped fresh basil leaves

*Available at local specialty markets.

DIRECTIONS:

Whatever size tomatoes you are using, cut them into half–inch pieces. In a large skillet over medium heat, warm oil; add crushed red pepper flakes and garlic and, as soon as garlic begins to release its aroma, add tomatoes and salt. Stirring occasionally, cook until they release their juice and skin starts to separate. Deglaze pan with white wine; as soon as it begins to bubble, add pasta and basil to skillet, toss with mixture and transfer to a large warm bowl. Serve hot with fish or scallops.

Chicken Thighs with Black Rice and Orange Peppers

YIELD: Makes 4 servings

INGREDIENTS:

1 1/2 cups black rice*, cooked according to package directions

12 ounces green cabbage, thinly sliced

1 orange bell pepper, cored, seeded and cut into thin strips

2 oranges, peeled and chopped

1 onion, diced

1/4 cup + 2 tablespoons olive oil

Salt and freshly ground black pepper to taste

4 large chicken thighs

1/2 tablespoon red wine vinegar

1/2 teaspoon prepared mustard

*Available at local specialty and  supermarkets. Sometimes called

forbidden rice.

DIRECTIONS:

Preheat oven to 425 F. Set rice aside to keep warm. In a large bowl toss the cabbage, bell pepper, oranges and onion with two tablespoons of the oil and salt and pepper; spread on two-thirds of the bottom of a large shallow roasting pan. In a medium bowl, toss the chicken thighs with two tablespoons of oil and salt and pepper and arrange on remaining third of pan.

Roast, stirring veggies occasionally and turning chicken thighs halfway through cooking time, until veggies are tender and lightly browned and chicken is cooked through and browned, about 20 to 30 minutes. In a small bowl  whisk together the remaining two tablespoons oil, the vinegar, salt and pepper and mustard; drizzle over rice. Place rice on platter, top with veggies and place chicken thighs around it. Serve hot with a carrot and raisin salad.

by -
0 1160
METRO PHOTO

By Barbara Beltrami

METRO photo

One of the best things to do this season is go apple picking. Even though you still have to wear a mask and social distance (even from the limb of a tree!), it’s outdoors and the air is fresh. But after you unload your trunk with your harvest and stagger inside with those apples, then what do you do with them?

For most of us, the first thought is to munch them as we scuffle through leaves during an autumn walk or faithfully shove them in the lunch bags. If we’re feeling ambitious we might bake an apple pie or make applesauce. Those are all fine, but there are so many other things to do with apples. What about cooking them with cabbage and serving them with pork chops? A spicy apple cake? An apple-fennel salad? Take your pick! (pun intended)

Apple and Cabbage-Smothered Pork Chops

The apples and cabbage give a whole new dimension to the pork chops.

YIELD: Makes 4 servings

INGREDIENTS:

Salt and freshly ground pepper to taste

Flour for dredging

4 thick pork chops

1/2 cup vegetable oil

3 Granny Smith apples, pared, cored and sliced into 1/4” wedges

2 large onions, chopped

1 medium head green cabbage, thinly sliced

1 cup beef stock

1 cup dry white wine

1/2 teaspoon caraway seeds

1 bay leaf

1 sprig fresh sage, leaves removed and chopped

DIRECTIONS:

In a shallow dish combine salt, pepper and flour; dredge pork chops in mixture. In a large heavy pot or Dutch oven, heat oil over medium high heat; add pork chops and cook, turning once, until lightly till lightly browned on both sides; remove and set aside.

Add apples and onions to pot and cook, stirring occasionally, until onions are golden brown and apples are soft, about 3 to 4 minutes. Add cabbage and cook, stirring constantly, until wilted, about 5 to 7 minutes. Add stock, wine, caraway seeds, bay leaf, sage, and more salt and pepper to taste.

Cook, uncovered until mixture comes to a boil, add pork chops, cover and simmer 1 to 1 1/4 hours until chops are fork tender. Remove bay leaf. Serve with pan juices, boiled potatoes and pickled beets.

Apple–Walnut Cake

This cake couldn’t be easier and will keep for days if everyone doesn’t gobble it up.

YIELD: Makes 12 servings

INGREDIENTS:

1 stick + 1 tablespoon unsalted butter, softened

2 level cups flour

1 cup sugar

1/2 cup brown sugar, tightly packed

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground nutmeg

1 1/2 pounds Granny Smith apples, pared, cored and diced

2/3 cup chopped walnuts

2 eggs, lightly beaten

DIRECTIONS:

Preheat oven to 350 F. Lightly grease a 9 x 13’ baking pan with the one tablespoon butter. In large bowl lightly whisk together the stick of butter, flour, sugars, baking soda, salt, cinnamon, ginger, nutmeg, apples, walnuts and eggs. Spread batter evenly in pan and bake 40 to 45 minutes, until cake tester inserted in center comes out clean. Cool in pan. Serve with pumpkin ice cream.

Apple-Fennel Salad

This is a spin-off of what used to be called Waldorf salad way back when. It’s full of crunch, texture and flavor.

YIELD: Makes 6 to 8 servings

INGREDIENTS:

4 Gala or Fuji apples. cored and diced

Freshly squeezed juice of one lemon

1 fennel bulb, diced

1/2 cup chopped almonds

1 cup red seedless grapes, halved

1/2 cup good quality mayonnaise

Freshly ground black pepper to taste

4 endives, leaves separated

DIRECTIONS:

In a medium bowl, toss the apples with the lemon juice. In another large bowl combine the fennel, almonds, grapes, apples, mayonnaise and black pepper. Arrange endive leaves on salad plates, then scoop mixture onto them. Serve at room temperature with meat, poultry or fish.

by -
0 1469
Classic Meatloaf

By Barbara Beltrami

I know someone who is very sophisticated, has traveled all over the world and dines in the finest restaurants. She recently reached a milestone birthday and guess what she requested for dinner? Meatloaf! I suspect many of us would do likewise because I can’t think of another dish that’s more a comfort food. I know that most recipes call for a generous inclusion or slathering of ketchup. However, the best meatloaf I’ve ever had was made by my Aunt Ginny who used to lace hers with torn pieces of wet white bread and then drenched the meat loaf in tomato sauce part way through the baking. For many years I’ve been trying to recreate it, but haven’t been able to quite duplicate it. In my attempts I’ve come up with some pretty good meatloaf recipes, and the ones I like best do use tomato sauce. And by the way, not only is meatloaf a wonderful dinner entree but it also makes a great sandwich.

Classic Meatloaf

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 tablespoons olive oil

3 onions, chopped

Salt and freshly ground black pepper to taste

1/4 cup Worcestershire sauce

1/3 cup beef broth

1 tablespoon tomato paste

3 pounds ground chuck

2/3 cup unflavored bread crumbs

3 eggs, beaten

Nonstick cooking spray

1/2 cup ketchup

DIRECTIONS:

Preheat oven to 350 F. In medium skillet, warm olive oil over medium low heat; add onions, salt and pepper and cook, stirring frequently, until onions are wilted, about 5 to 7 minutes. Remove from heat, add Worcestershire sauce, broth and tomato paste, stir and set aside to cool. In a large bowl, combine the meat, bread crumbs and eggs; stir and toss to thoroughly combine. Spray a shallow baking pan with nonstick cooking spray. Transfer mixture to center of pan and shape into a loaf; spread ketchup on top. Bake until cooked through, about 60 minutes. Slice and serve hot with mashed potatoes and a green vegetable.

Aunt Ginny’s Meatloaf

YIELD: Makes 6 to 8 servings

INGREDIENTS:

3 tablespoon vegetable oil

2 onions, chopped

Salt and freshly ground pepper to taste

One 14-ounce can tomato sauce

2 pounds ground chuck

1 pound ground pork

1 cup unflavored bread crumbs

3 slices white sandwich bread

2 eggs, beaten

DIRECTIONS:

Preheat oven to 375 F. In medium skillet, warm oil over medium heat. Add onions and salt and pepper, and stirring frequently, cook until onion is transparent, about 5 to 7 minutes. Soak bread slices in cold water just until soggy, remove but do not squeeze dry; tear into bite-size pieces. In large bowl combine onions, half a cup of the tomato sauce, the meat, bread crumbs, bread pieces and eggs; toss lightly. Transfer mixture to shallow baking pan. Shape into rectangle and bake 40 minutes, until brown on top; pour remaining tomato sauce over loaf and continue baking until sauce is bubbly and meat is cooked through, about 15 to 20 minutes. Slice and serve hot with buttered broad noodles and a salad.

My Meatloaf

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 onions, chopped

1 large tomato, diced

1 Italian frying pepper, seeded and minced

6 to 8 fresh mushrooms, cleaned and minced

3 pounds ground beef

1 cup unflavored bread crumbs

3 slices white sandwich bread

3 eggs, beaten

Salt and pepper to taste

One 8-ounce can tomato sauce

Nonstick cooking spray

DIRECTIONS:

Preheat oven to 375 F. Soak bread slices in water just until soggy, remove but do not squeeze dry; tear into bite-size pieces. In large bowl combine onions, tomato, pepper, mushrooms, beef, bread crumbs, bread, eggs, salt and pepper. Spray a nonstick shallow baking dish with nonstick cooking spray; transfer mixture to pan and shape into rectangle. Bake 40 minutes, until brown on top; pour tomato sauce over top and continue baking until sauce is bubbly and meat is cooked through, about 15 to 20 minutes more. Slice and serve hot with baked potato and winter squash.

by -
0 1401
Acorn Squash. Metro photo

By Barbara Beltrami

The minute I see mums and pumpkins and squash piled in pyramids I start to think autumn.  The sunflowers and geraniums are still prolific, there’s a little basil and a few tomatoes left in the garden, but I’ve gone fickle, have lost interest in them and am now focused on things autumnal. In come those earthy veggies, out come the recipes. Acorn squash is my favorite because it’s delicious baked with just butter, salt and pepper or stuffed with a variety of concoctions. Preparation is simple: Wash it, halve it stem to end, and scoop out the seeds.

Sausage, Apple and Fennel- Stuffed Acorn Squash

YIELD: Makes 4 servings

INGREDIENTS:

2 acorn squash, washed, halved and seeded

2 tablespoons unsalted butter, melted

Salt and pepper to taste

2 tablespoons olive oil

1 pound Italian fennel sausage

2/3 cup finely chopped onion

1 cup finely chopped fennel

2 Granny Smith apples, pared, cored and diced

1 tbsp. minced fresh sage leaves

1/2 cup bread crumbs

1 large egg

DIRECTIONS:

Preheat oven to 375 F. Place squash halves, cut side up, in shallow baking pan, brush with butter and season with salt and pepper. Bake 50 to 60 minutes until tender but not mushy. In a large skillet, heat oil over medium-high heat; add sausage and cook, turning occasionally, until browned on all sides; remove and set aside; place onion, fennel, apple and sage in skillet and, stirring frequently, sauté until tender. Remove sausage from casing and crumble; in medium bowl, combine with sautéed veggies; stir in bread crumbs and egg. Scoop filling into baked squash halves, return to oven and bake 15 to 20 minutes until heated through and a little bit crisp on top. Serve hot with poultry or pork.

Curried Quinoa and Raisin- Stuffed Acorn Squash

YIELD: Makes 4 servings

INGREDIENTS:

2 acorn squash, washed halved, and seeded

Scant 1/4 cup cider vinegar

2 tablespoons brown sugar

Scant 1/4 cup olive oil

Salt and pepper

1 large shallot, chopped

1 cup quinoa, rinsed

2 teaspoons curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/3 cup raisins, soaked in warm water and drained

1/2 cup chopped pistachio nuts

1 cup finely chopped Italian flat parsley leaves

DIRECTIONS:

Preheat oven to 375 F. Place squash halves, cut side up, in a shallow baking pan. In a small bowl, whisk together vinegar, brown sugar and two tablespoons of the oil; brush squash with mixture, then sprinkle with salt and pepper. Roast until flesh is tender, about 50 to 60 minutes.

In a medium skillet, heat remaining tablespoon of oil over medium-high heat; add shallot and, stirring occasionally, cook about 5 minutes, until browned. Add quinoa, spices, and salt and stir until they are browned and release their aroma, just a minute or so. Add 2 cups hot water, bring to simmer, cover skillet and continue simmering until quinoa is tender and liquid is absorbed, about 20 minutes. Let sit 5 minutes, then stir in raisins, pistachios and half of parsley. Scoop into squash halves and sprinkle with remaining parsley. Serve hot with lamb, beef or poultry.

Wild Rice, Mushroom and Spinach- Stuffed Acorn Squash

YIELD: Makes 8 servings

INGREDIENTS:

2/3 cup wild rice, cooked according to package directions

4 acorn squash, wash, halved and seeded

2 tablespoons olive oil

Coarse salt and freshly ground pepper to taste

1 cup chopped onion

1 cup finely chopped celery

4 ounces fresh mushrooms, cleaned and chopped

2 garlic cloves, minced

1 tablespoon fresh thyme leaves

One 1-pound package fresh spinach, washed and chopped

2 tablespoons freshly squeezed lemon juice

DIRECTIONS:

Preheat oven to 425 F. Brush cut sides of squash with half the olive oil and season with salt and pepper.  Place cut side down on baking sheet and roast 20 to 30 minutes, until tender.

In large skillet heat remaining olive oil over medium-high heat, add onion and celery and sauté, stirring frequently until soft, about 3 to 5 minutes. Add mushrooms and sauté another 3 to 5 minutes; add garlic, thyme and spinach and cook, stirring occasionally, until spinach is wilted, just a minute or two.

Stir in cooked rice and lemon juice, adjust seasonings and scoop mixture into squash halves. Bake until heated through, about 10 minutes. Serve hot with poultry, meat or fish.

by -
0 1013
Lemon Pound Cake

By Barbara Beltrami

What’s in a name? Pound cake gets its name from the fact that it was originally made from a pound each of flour, sugar, butter and eggs (at about two ounces each there are 8 or 9 large eggs in a pound). So if you’re watching your cholesterol, don’t read any further. But if you’re a huge fan of pound cake as my husband is, then get out your loaf pan and read on to check out my recipes for old-fashioned pound cake, chocolate pound cake and lemon pound cake. The last two are really just loaf cakes, but they have the texture and taste of pound cakes, and that’s what really counts.

Old-fashioned Pound Cake

YIELD: Makes 2 loaves

INGREDIENTS:

1 pound butter

1 pound sugar

9 large eggs, separated

1 pound cake flour, sifted

DIRECTIONS:

Preheat oven to 325 F. Cream butter until soft; gradually beat in sugar until combination is light and fluffy. Beat egg yolks until thick and lemon-colored, then beat into butter and sugar mixture until whole mixture is light and fluffy. Beat egg whites until stiff; add flour alternately with egg whites; beat until very smooth and light after each addition. Line two 8” x 5” x 3” loaf pans with waxed paper and butter it; turn batter into loaf pans and bake for 1 1/2 to 1 3/4 hours. Serve warm or at room temperature with whipped cream and fresh berries.

Chocolate Pound Cake

YIELD: Makes 1 loaf

INGREDIENTS:

Nonstick cooking spray

1/4 cup flour

1 1/2 cups sugar

1/2  cup unsalted butter, softened

1/2 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon baking soda

1/4 teaspoon baking powder

2/3 cup unsweetened cocoa powder

3 large eggs

1 1/2 cups flour

3/4 cup milk

DIRECTIONS:

Preheat oven to 350 F. Spray a 9” x 5” x 3” loaf pan with nonstick cooking spray and coat with the quarter cup of flour. In a large bowl beat together the sugar and butter until light and fluffy. With mixer on low speed add the salt, vanilla extract, baking soda, baking powder and cocoa and blend thoroughly; add eggs, one at a time and beat well after each one. With mixer still on low speed, add the flour and milk alternately a little at a time, but do not overbeat.

Pour batter evenly into prepared loaf pan and bake one hour or until cake tester inserted in center comes out clean. Cool on wire rack about 10 minutes; then remove from pan and cool completely on wire rack before serving.

Lemon Pound Cake

Lemon Pound Cake

YIELD: Makes 1 loaf

INGREDIENTS:

2 sticks unsalted butter, softened plus more for greasing pan

Parchment paper

3 lemons

1 cup sugar

3 large eggs

1 2/3 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon coarse salt

1/4 cup plus 2 tablespoons milk

DIRECTIONS:

Place rack in center of oven; preheat oven to 350 F. Generously butter 9” x 5” x 3” loaf pan and, allowing 2 to 3 inches to hang over top, line with parchment. In large bowl, finely grate zest of lemons but reserve one-third; add butter and sugar and with mixer on high speed beat until mixture is light and fluffy. Beat in eggs, one at a time, making sure each one is fully incorporated before adding the next, then continue to beat about two minutes until mixture is even fluffier.

In another large bowl, whisk together flour, baking powder and salt. Add half the dry ingredient mixture to first mixture and beat until just combined; add milk and beat on low speed just until smooth, then add remaining dry ingredients and beat on low speed just until combined.

Scrape batter into loaf pan, sprinkle remaining lemon zest on top and bake 45 to 50 minutes, until cake tester inserted in center comes out clean. Let cool on cake rack 10 minutes, then using overhanging parchment, carefully lift out of pan, place on wire rack and allow to cool to room temperature.; remove parchment and serve with lemon sorbet or vanilla ice cream.

by -
0 1417
Photo courtesy of Disney Enterprises/Pixar Animation Studios

By Barbara Beltrami

Although many of us fondly think of Ratatouille as the Disney movie with the eponymous cute little rat, it is actually a French vegetable stew of eggplant, zucchini, tomatoes, onions, peppers and fresh herbs that originated in Provence. It’s the best way I know of to enjoy late summer’s bounty all together in delicious mouthfuls of garden goodness. As with most regional dishes, each cook has her own adamant way of preparing her ratatouille.

Because it’s one of my favorite veggie dishes,  whenever I’ve visited France, I’ve managed  to come home with another recipe for ratatouille. Please note that these first two very traditional recipes call for cooking each veggie separately; that’s what makes them so colorful and preserves their distinct flavor and texture. The third recipe is a spin off of ratatouille, but equally savory. All recipes can be served hot, warm, at room temperature or cold. I think ratatouille goes well with almost anything!

Giselle Renouard’s Ratatouille

YIELD: Makes 4 servings

INGREDIENTS:

1 pound eggplant, sliced into 1/2” rounds

Salt and freshly ground pepper to taste

Olive oil

1 pound zucchini, diced

1 pound mixed red and green bell peppers, cored, seeded and thinly sliced

1/2 pound onions,  finely chopped

1 1/2 pounds fresh tomatoes, chopped

3 garlic cloves, peeled and minced

1/2 teaspoon sugar

Handful flat leaf parsley, finely chopped

Leaves from several sprigs thyme

Leaves from one large sprig basil, julienned

DIRECTIONS:

Place eggplant in a colander, sprinkle with salt and let drain 30 minutes. Pat dry and cut again into small chunks. In large skillet over medium heat, warm olive oil; add eggplant, stir occasionally and when brown on all sides remove and drain on paper towels. Add a little more oil and cook the zucchini just until soft; remove and drain. Next, add a little more oil, if needed, and cook peppers; remove them when tender; add onions, cook until soft but not brown, then add tomatoes, garlic, sugar, parsley and thyme and simmer for about 30 minutes. Return the rest of the vegetables to the pan and, stirring frequently but gently, simmer until heated through, about 5 minutes. Remove from heat, add basil, salt and pepper.

Mme. Marie Ouvrard’s Ratatouille

YIELD: Makes 6 servings

INGREDIENTS:

3 tablespoons extra virgin olive oil

2 medium onions, thinly sliced

2 garlic cloves, minced

1 red bell pepper, seeded, cored and diced

1 1/2 pounds small zucchini, cut into 1/2” cubes

3/4 pound eggplant, cut into 1/2” cubes

1 tablespoon fresh thyme leaves

5 medium tomatoes, diced

Salt and freshly ground black pepper

3 tablespoons chopped fresh basil

DIRECTIONS:

In large skillet heat olive oil over medium heat; add onions and garlic and, stirring often, sauté, for a minute or two until onion softens and garlic releases its aroma. Stir in red pepper and cook over medium heat, 4 to 5 minutes, until soft. Add zucchini and eggplant and simmer briefly. If mixture starts to stick to pan, add a little more oil or hot water. Stir in thyme and tomatoes; season with salt and pepper; simmer until all vegetables are soft but not mushy, about 5 minutes. Just before serving, add basil.

Lucie Durand’s Ratatouille

YIELD: Makes 4 servings

INGREDIENTS:

Nonstick cooking spray

2 large onions, sliced thin

2 pounds eggplant sliced 1/2” thick

2 orange or yellow bell peppers

2 red bell peppers

4 large tomatoes, cut into 1/2 slices

1 teaspoon fresh thyme leaves

Coarse salt and freshly ground pepper to taste

8 garlic cloves, halved

1/2 cup extra virgin olive oil

1 tablespoons minced flat leaf parsley

1 tablespoon minced fresh basil leaves

DIRECTIONS:

Preheat oven to 350 F. Spray bottom and sides of a casserole with nonstick cooking spray. Make a layer using  half each of the onion rings, eggplant, peppers, tomatoes, thyme, salt and pepper and garlic in that order. Repeat and drizzle with olive oil. Place in oven and bake about 50 to 60 minutes, until bubbling and tender. Occasionally, using the back of a wooden spoon, press down on the vegetables to make sure they are cooking evenly. Remove from oven, garnish with parsley and basil before serving.

by -
0 1354
Stock photo

By Barbara Beltrami

So you love pizza. Who doesn’t? And you say you wish you could eat it 24/7 three times a day. Well, the pizza genie has granted your wish. Beyond the basic pizza margherita with tomato sauce and cheese, there are so many versions of that uber popular pie that it’s hard to count them.

However, if you’re serious about having pizza for every meal or maybe you think you might like to spread the wealth around over a few days or weeks, I’ve got three pizzas for you: The first, of course, is for breakfast and has, among other ingredients, eggs; the second takes inspiration from a lunchtime favorite, tuna salad; and the third is a dinner pizza that has so many ingredients and toppings that you’re going to need extra napkins.

Breakfast Pizza

YIELD: Serves 4 to 6

INGREDIENTS:

Nonstick cooking spray

2 tablespoons cornmeal

One 12-inch pizza crust

3/4 pound bacon

3 tablespoons butter

2 tablespoons olive oil

1 small onion, diced

1 cup diced potatoes

1/2 cup shredded mild cheddar cheese

1 cup chopped fresh tomatoes

Salt and freshly ground pepper to taste

4 to 6 large eggs

DIRECTIONS:

Preheat oven to 450F. Spray a rimmed pizza pan or baking sheet with nonstick cooking spray. Sprinkle with cornmeal and spread pizza crust to edges. In a large skillet over medium-high heat fry bacon until it just starts to shrivel and turn golden, about 5 to 10 minutes; remove and drain on paper towels. In another large skillet, heat butter and olive oil over medium high heat; add onion and potatoes and sauté, turning often, until both are soft but not mushy.

Sprinkle cheese over crust, then tomatoes, then onions and potatoes; season with salt and pepper and bake for 6 to 8 minutes, until everything turns light brown. Remove from oven, place on rack and carefully break eggs evenly over top; place partially cooked bacon slices in between eggs, return to oven and bake another 8 to10 minutes until eggs are set and bacon is crisp. Remove from oven, drizzle with olive oil, cut into slices and serve immediately with hot coffee, Bloody Mary’s or mimosas.

Lunch Pizza

YIELD: Serves 4 to 6

INGREDIENTS:

Nonstick cooking spray

2 tablespoons cornmeal

One 12-inch pizza crust

Two 7-ounce cans water-packed tuna, drained

1/2 cup mayonnaise

1 teaspoon prepared mustard

1 teaspoon pickle juice

1 shallot, minced

1 celery rib, finely diced

Salt and freshly ground pepper to taste

1 cup shredded Swiss cheese

1/2 green bell pepper, cored, seeded and sliced

DIRECTIONS:

Preheat oven to 450 F. Spray rimmed pizza pan or baking sheet with nonstick cooking spray, then sprinkle cornmeal evenly over it. Spread pizza crust to edges of pan; bake until crust is slightly crispy, about 3 to 5 minutes. Meanwhile in medium bowl thoroughly combine tuna, mayonnaise, mustard, pickle juice, shallot, celery salt and pepper. Spread evenly over partially baked crust, top with cheese and bell pepper slices and bake 8 to 10 minutes until crust is golden and filling is heated through and bubbly. Serve hot or warm immediately with a mixed green salad.

Dinner Pizza

YIELD: Serves 4 to 6

INGREDIENTS:

Nonstick cooking spray

2 tablespoons cornmeal

One 12-inch pizza crust

2/3 cup marinara sauce

3 ounces thinly sliced pepperoni

2 ounces prosciutto, coarsely torn or chopped

6 anchovies, diced

1 medium Portobello mushroom, thinly sliced

3 roasted red pepper halves, julienned

1/2 cup oil-packed artichokes, chopped

1/2 cup black olives, sliced

Salt to taste

1/2 teaspoon crushed red pepper flakes

12 ounces fresh mozzarella, shredded

1/4 cup olive oil

DIRECTIONS:

Preheat oven to 475 F. Spray a rimmed pizza pan or baking sheet with nonstick cooking spray, then sprinkle with cornmeal and place the pizza crust on top, stretching it to the edges. Slather sauce over crust; evenly scatter pepperoni, prosciutto, anchovies, mushrooms, roasted pepper, artichokes, olives, salt and crushed red pepper flakes over sauce; top with mozzarella and drizzle with olive oil. Bake until vegetables are soft and start to brown a little and edge of crust is golden, about 8 to 10 minutes. Remove from oven, slice and serve hot or warm with sautéed broccoli rabe or spinach.

by -
0 916
Stock photo

By Barbara Beltrami

I think if my husband and I had a family crest it would be the tomato! They are as necessary a staple as flour, sugar, or salt; as indispensable as onions, carrots or celery for the foundation of so many recipes and menus.

In the winter we have to rely on canned San Marzano tomatoes and fresh camparis, but come May we stick a variety of plants in patio pots and lovingly fertilize, water and stake them. By August we are happily picking a few a day but they’re not nearly enough to satisfy our tomato appetites nor do many even make it to the table because we eat them while they’re still warm from the sun. So we supplement our modest little crop with field tomatoes from the farm stand.

Although we sometimes chop them into a fresh tomato sauce for pasta or sauté them with other summer vegetables, most often we just slice them, top them with fresh basil or parsley or scallions, coarse salt and freshly ground pepper, drizzle them with olive oil and enjoy their exquisite flavor. Or sometimes, we take just one of our nice ripe tomatoes, cut it in half and rub it on toasted slices of rustic bread with a little shot of extra virgin olive oil for good measure.

Cherry Tomato Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS:

One 9-inch pastry crust

3 pounds cherry tomatoes, halved

1/4 cup extra virgin olive oil

1 tablespoon fresh thyme leaves

1/4cup chopped fresh basil leaves

Salt and freshly ground pepper to taste

2 garlic cloves, bruised and chopped

2 tablespoons sour cream

1 tablespoon grainy mustard

1/2 cup extra sharp Cheddar cheese, grated

DIRECTIONS:

Preheat oven to 350 F. Line bottom and sides of tart pan with pastry crust; cut to make even with top edge; gently pat a piece of foil on top of crust and spread pie weights over it. Meanwhile in a large bowl, toss the tomatoes with the olive oil, thyme, basil, and salt and pepper and garlic. Spread the mixture with the tomatoes, cut side down on a baking sheet and roast until tomatoes blister and dry up a little, about 20 to 30 minutes.

Remove from oven, set tomatoes on paper towels and blot to remove excess liquid. Bake pie shell in preheated oven until set, about 30 to 35 minutes; remove pie weights and foil and bake another 5 to 10 minutes until golden. In small bowl, mix the sour cream and mustard, then spread on pie crust; sprinkle with cheese. Arrange tomatoes, cut side up, in two layers; add salt and pepper between layers. Bake until tomatoes just start to brown, about 20 to 25 minutes. Serve hot, warm or at room temperature with a green salad.

Pasta with Fresh Tomatoes

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound penne or similar size pasta

1/4 cup extra virgin olive oil

1 garlic clove, minced

1/2 teaspoon crushed red pepper flakes

6 to 8 fresh Roma tomatoes diced

1/3 cup chopped fresh basil leaves

Salt to taste

DIRECTIONS:

Cook pasta according to package directions. Meanwhile in medium-large skillet warm oil over medium heat; add garlic and pepper flakes; cook, stirring constantly, until garlic releases its aroma, about 30 seconds; add tomatoes, stirring frequently, and cook until barely softened, about one minute. In large bowl toss tomatoes with basil, hot pasta and salt. Serve hot or let cool to room temperature and serve with an arugula salad.

Greek Tomato Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

3 to 4 pounds ripe beefsteak tomatoes

1 small red onion, peeled and sliced into thin rings

1 green bell pepper, peeled, seeded, julienned

1 medium cucumber, peeled, seeded, diced

Sea salt and freshly ground pepper to taste

6 ounces feta cheese, broken into chunks

3 tablespoons chopped fresh dill

Extra virgin olive oil, to taste

DIRECTIONS:

Wash, core and slice tomatoes 1/4” thick and arrange on a platter. Scatter onion, pepper and cucumber over tomatoes and sprinkle with salt and pepper; let sit 15 minutes; scatter feta cheese and dill and douse with olive oil.  Serve at room temperature with toasted pita and hummus.

by -
0 931
Stock photo

By Barbara Beltrami

Mussels are the unsung heroes of the fish market. It must be because they’re so inexpensive when compared to other shellfish; it’s certainly not because they aren’t tasty. Their briny succulence renders them ideal for those sloppy no-nonsense summer meals where lots of paper napkins and no fancy manners rule. This is where huge bowls and platters dominate the table and the dark blue mounds of the mussels against the yellow pyramids of corn on the cob create a colorful mouth-watering still life. There are so many ways to prepare mussels and I can’t think of any that aren’t wonderful sources for puddles of broth to sop up with slabs of bread.

For all recipes select tightly closed mussels and soak them in cold water for two hours; discard any that float. Scrub and rinse them well and pull off any beards that cling.

Mussels Provencal

YIELD: Makes 4 servings

INGREDIENTS:

4 dozen mussels, in shells, cleaned

Freshly squeezed juice of one lemon

Sea salt and freshly ground pepper to taste

2 tablespoons unsalted butter

2 teaspoons flour

1/2 teaspoon saffron

3 cups strained mussel broth

4 egg yolks

Fennel leaves for garnish

DIRECTIONS:

Pour one inch water into large nonreactive pot; add lemon juice, salt, pepper and mussels; cover and steam until shells open, about 3 minutes; remove and drain. Remove mussels from shells, reserve half the mussel shells and pull away and discard any remaining beard. Keep mussels hot over steam. Strain broth through fine sieve; pour 3 cups broth into medium saucepan; dissolve saffron in 1/2 cup of that broth, then add to remaining broth in saucepan; stir well and boil two minutes over medium heat.

Melt butter in small saucepan over medium heat; stir in flour until mixture is very smooth, then dissolve mixture, stirring constantly with wire whisk, in broth; bring to a boil while still constantly stirring, then remove from heat and set aside to cool. In large mixing bowl beat egg yolks until foamy; very slowly pour cooled sauce over them, stirring constantly until well blended; transfer to large saucepan, place over medium heat and stir constantly until sauce thickens, about 5 minutes. Place mussels in reserved shells, place in ramekins, pour sauce over them, garnish with fennel and serve immediately with a tomato salad.

Curried Mussels

Curried Mussels

YIELD: Makes 4 servings as an appetizer; 2 servings as an entrée.

INGREDIENTS:

4 dozen mussels in shells, cleaned

Salt and freshly ground black pepper to taste

2 ounces butter

1 large onion, minced

1 celery rib, finely chopped

2 tablespoons minced Italian flat-leaf parsley

1/2 tablespoon fresh thyme leaves

1/2 cup dry white wine

1 teaspoon curry powder or to taste

1/4 cup mussel broth

1/4 cup sour cream

DIRECTIONS:

Pour one inch water into large pot; add salt, pepper and mussels; cover and steam until shells open, about 3 minutes. With a slotted spoon remove mussels from pot, drain, remove from shells and pull away any remaining beard. Strain broth through sieve; set mussels and broth aside.

In medium-large skillet over medium heat melt butter; add onion, celery and parsley; sauté until onion and celery soften, about 3 to 5 minutes, then add wine. In small bowl, blend curry powder with 1/4 cup mussel broth; add to skillet and simmer gently about 5 minutes; add mussels and stirring gently, cook until they are heated through, about 3 minutes. Add sour cream, stir one minute and serve hot with rice.

Mussel and Garlic Soup

Mussel and Garlic Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:

4 pounds mussels, cleaned

7 to 8 cups chicken broth or water

6 heads garlic, broken into unpeeled cloves

1 sprig fresh sage

1 small bunch flat-leaf parsley

Freshly squeezed juice of one lime

Salt and freshly ground pepper to taste

4 to 6 slices toasted rustic bread

Extra virgin olive oil

DIRECTIONS:

In large pot, steam mussels in one inch of broth or water until they open, about 3 minutes; remove all mussels, both ones that remain in the shell and those that have fallen out; set aside. Strain the liquid in a fine sieve. In large saucepan combine strained mussel liquid with remainder of broth.

Tie herbs together; place in pot of liquid along with garlic; cover and bring to simmer. Continue to simmer until garlic is soft, about 45 minutes. Discard herbs; put garlic and broth through a strainer and press garlic with back or spoon to mash pulp into broth; discard garlic skins; add lime juice, salt and pepper, stir and heat.

Return mussels to broth and simmer just enough to heat them through. Lay toast slices in individual bowls, drizzle with olive oil  and ladle mussels and broth over them. Serve hot with corn on the cob.

by -
0 1001
Lime Sherbet

By Barbara Beltrami

When the iceman doesn’t cometh and neither does the ice cream man much, if at all, then we’re left to our own devices to come up with frozen desserts to cool our palates. There is, of course, ice cream, sherbet (made with milk) and sorbet (made with a simple sugar-water syrup) and frozen yogurt. And then from the Italians, there is granita which is a flavored ice composed of tiny crystals, a semifreddo, which means half-frozen (don’t ask me why because it’s completely frozen); gelato is their version of ice cream and an affogato is nothing more than a scoop of gelato or ice cream doused with hot espresso.

Lime Sherbet

Lime Sherbet

YIELD: Makes eight 1/2-cup servings.

INGREDIENTS:

3 cups whole milk

1 cup frozen limeade concentrate, thawed

3 tablespoons sugar

DIRECTIONS:

Combine ingredients in a food processor or blender. Pour into freezer bowl of electric ice cream maker and freeze according to manufacturer’s directions. Serve with vanilla wafers.

Grapefruit Sorbet

YIELD: Makes eight 1/2-cup servings.

INGREDIENTS:

2 cups sugar

2 cups water

1 1/2 cups fresh grapefruit juice

1 tablespoon finely grated grapefruit zest

DIRECTIONS:

In medium saucepan combine sugar and water; bring to a boil over medium-high heat; reduce heat to low and simmer until sugar dissolves, about 3 minutes. Cool completely, then add grapefruit juice and zest, and stir to combine. Pour into freezer bowl of electric ice cream maker and proceed according to manufacturer’s directions.

Nectarine-Amaretto Ice Cream

YIELD: Makes 2 quarts

INGREDIENTS:

1 1/2 pounds ripe nectarines, peeled, pitted and sliced

1 cup sugar

1/4 cup water

1/4 cup boiling water

2 tablespoons freshly squeezed lemon juice

1 cup crumbled amaretti cookies

3 tablespoons Amaretto liqueur

6 egg yolks

2 teaspoons vanilla extract

1/8 teaspoon almond extract

2 cups very cold heavy cream

DIRECTIONS:

In a large bowl toss nectarines with 1/4 cup of the sugar and the lemon juice; let stand 30 minutes. Drain nectarines and puree in food processor. In a medium saucepan combine remaining 3/4 cup sugar with the 1/4 cup water and simmer till mixture turns a pale golden caramel. Carefully and gently add the half cup boiling water and simmer, stirring constantly, until caramel dissolves. In a small bowl sprinkle the amaretti cookies with the Amaretto liqueur and let sit for 5 to 10 minutes.

In a large mixer bowl beat egg yolks until thick and pale, add syrup in a stream while beating; beat until mixture is cool. Stir in extracts, peach puree, cookie mixture and cream. Freeze in ice cream maker according to manufacturer’s instructions. Serve with sliced fresh nectarines.

Chocolate Semifreddo

YIELD: Makes 8 to 10 servings

INGREDIENTS:

2 cups very cold heavy cream

1 1/4 cups confectioners’ sugar

4 ounces semisweet baking chocolate grated

6 egg whites

Fresh mint sprigs for garnish

DIRECTIONS:

Whip the cream; before it stiffens while it is still liquid but thick, add the confectioners’ sugar, a little at a time and continue whipping. When the cream is stiff enough to form peaks, thoroughly mix in the grated chocolate. Beat the egg whites until stiff; fold them into the cream and chocolate mixture. Line a 1 1/2 to 2 quart loaf pan with wax paper (let it extend beyond the edges) and pour the mixture into the pan. Cover with plastic wrap and freeze overnight.

When ready to serve, remove from freezer and let sit 5 minutes. Unmold over a flat platter and slice. Garnish with mint and serve with delicate chocolate cookies.

Prev1...323334...57Next Page 33 of 57
TBR News Media is your local news and entertainment website.
We provide you with the latest breaking news and information for your community.
Contact us: [email protected]

Most Viewed

©