Serves 4
Ingredients:
1 med size head cauliflower, cut into small florets
4-6 cloves garlic, halved
3-4 strips bacon, cut into bite sized pieces
2 teaspoons olive oil
salt to taste
freshly ground black pepper to taste
Directions:
Preheat oven to 400 F.
On a baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil.
Roast for 20 minutes until bacon is crisp and cauliflower is cooked through.
Season with salt and pepper to taste.
Top with grated Parmesan cheese if desired.
Tuesday, January 18, 2011
Thursday, July 16, 2009
Peach Salsa- from Debb Campbell
It hard to write a recipe for salsa, because I think of fruit salsa as spontaneous and using what I have on hand, but there a few guidelines. Use ripe but firm peaches, peeled or unpeeled; diced bell peppers and/or onion; an acidic liquid of some sort, either fruit juice or vinegar; and, if you don’t want to stop there, a handful of some other pungent or flavorful ingredient, from the spicy (chipotles, for instance) to the sweet (such as honey). The proportions of peaches to other ingredients can vary so this makes it extra hard to write a specific recipe, but here’s a good place to start:
Remember to start chopping and mixing, and when the salsa looks and tastes about right, let it sit for at least an hour or so to allow the juices and flavors to blend, and then serve/eat.
2 ripe, but firm medium peaches1 tablespoon vegetable oil1 tablespoon fresh lime juice (or rice wine vinegar, or other citrus juice) 1/4 cup finely chopped red onion1/2 cup diced red and/or green bell pepper1 tablespoon chopped cilantro1 teaspoon (or to taste) minced jalapeno pepper, (or Serrano chili) 1/2 teaspoon saltfresh ground black pepper to taste
Great with roast pork tender loin, grilled fish, or chicken breasts.
Remember to start chopping and mixing, and when the salsa looks and tastes about right, let it sit for at least an hour or so to allow the juices and flavors to blend, and then serve/eat.
2 ripe, but firm medium peaches1 tablespoon vegetable oil1 tablespoon fresh lime juice (or rice wine vinegar, or other citrus juice) 1/4 cup finely chopped red onion1/2 cup diced red and/or green bell pepper1 tablespoon chopped cilantro1 teaspoon (or to taste) minced jalapeno pepper, (or Serrano chili) 1/2 teaspoon saltfresh ground black pepper to taste
Great with roast pork tender loin, grilled fish, or chicken breasts.
Grilled Peaches
INGREDIENTS:
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
4 fresh peaches
canola or vegetable oil)
vanilla ice cream
Mix the brown sugar and cinnamon together in a small bowl.
Preheat grill.
Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with canola or vegetable oil.
Cook, cut side down, on a medium hot grill until fruit has grill marks, 3 to 4 minutes.
Brush skin side tops with oil, turn over, and move to indirect heat.
Sprinkle the cut sides, now facing up, with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, about 8-10 minutes.
Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
4 fresh peaches
canola or vegetable oil)
vanilla ice cream
Mix the brown sugar and cinnamon together in a small bowl.
Preheat grill.
Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with canola or vegetable oil.
Cook, cut side down, on a medium hot grill until fruit has grill marks, 3 to 4 minutes.
Brush skin side tops with oil, turn over, and move to indirect heat.
Sprinkle the cut sides, now facing up, with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, about 8-10 minutes.
Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).
Thursday, March 26, 2009
Aparagus and Fennel Pasta Salad
Moosewood Daily Special Cookbook
Serves 8- 12+
1 hour prep time
NOTE: Preheat the oven for roasting and start the water for the pasta as you prepare the rest of the ingredients.
ROASTING VEGETABLES
2 fresh fennel bulbs, cored and thinly sliced
4 cups thinly sliced onions
2 lbs asparagus, stemmed and cut into ¾ pieces
¼ cup olive oil
DRESSING
¼ cup olive oil
¼ cup fresh lemon juice
2 tsp minced or pressed garlic
½ tsp Dijon mustard
1.2 tsp salt
¼ tsp fresh ground black pepper
16 oz penne pasta
4 cups dice fresh tomatoes
24 kalamata olives, pitted and thinly sliced
2 cups chopped fresh parsley
2 cups grated/crumbled feta cheese
DIRECTIONS
Preheat the oven to 400°. Line a half hotel pan with parchment paper and bring 4 quarts of water to boil for the pasta.
Place the onions, fennel, and asparagus in bowl and toss gently with the olive oil, then sprinkle with salt.
Roast uncovered for 20 minutes stirring about every 7 minutes. The vegetables should be crisp-tender and the asparagus still bright green!
While the vegetables roast, whisk the dressing ingredients together and set aside.
When the water boils, cook the pasta until al dente about 7 minutes. Drain and rinse the pasta quickly with cold water.
Combine the tomatoes, olives and parsley in a large serving bowl.
Mix in the roasted vegetables. Pour the dressing over and toss well
Stir in the feta cheese or sprinkle on top.
Serve warm or at room temperature.
Serves 8- 12+
1 hour prep time
NOTE: Preheat the oven for roasting and start the water for the pasta as you prepare the rest of the ingredients.
ROASTING VEGETABLES
2 fresh fennel bulbs, cored and thinly sliced
4 cups thinly sliced onions
2 lbs asparagus, stemmed and cut into ¾ pieces
¼ cup olive oil
DRESSING
¼ cup olive oil
¼ cup fresh lemon juice
2 tsp minced or pressed garlic
½ tsp Dijon mustard
1.2 tsp salt
¼ tsp fresh ground black pepper
16 oz penne pasta
4 cups dice fresh tomatoes
24 kalamata olives, pitted and thinly sliced
2 cups chopped fresh parsley
2 cups grated/crumbled feta cheese
DIRECTIONS
Preheat the oven to 400°. Line a half hotel pan with parchment paper and bring 4 quarts of water to boil for the pasta.
Place the onions, fennel, and asparagus in bowl and toss gently with the olive oil, then sprinkle with salt.
Roast uncovered for 20 minutes stirring about every 7 minutes. The vegetables should be crisp-tender and the asparagus still bright green!
While the vegetables roast, whisk the dressing ingredients together and set aside.
When the water boils, cook the pasta until al dente about 7 minutes. Drain and rinse the pasta quickly with cold water.
Combine the tomatoes, olives and parsley in a large serving bowl.
Mix in the roasted vegetables. Pour the dressing over and toss well
Stir in the feta cheese or sprinkle on top.
Serve warm or at room temperature.
Sunday, November 16, 2008
Orzo Risotto with Swiss Chard and Fontina
From Food and Wine, September 1999
This faux risotto with earthy Swiss chard and melted cheese is an easy vegetarian dish. Adding a salad makes it into a meal.
SERVINGS: 4
Ingredients
2 1/2 cups chicken or vegetable stock or canned low-sodium broth
2 1/2 cups water
1 tablespoon unsalted butter
1 3/4 cups orzo (3/4 pound)
1 tablespoon olive oil
1 large shallot, thinly sliced
1 pound red Swiss chard, stems trimmed and finely chopped, & leaves coarsely chopped
2 teaspoons sherry vinegar, or good red wine vinegar
5 ounces Fontina cheese, cut into 1/4-inch dice (1 cup)
3/4 cup freshly grated Parmesan cheese (3 ounces)
Salt and freshly ground pepper
Directions
1. Bring the chicken stock and water to a simmer in a saucepan; keep warm over low heat.
2. Melt the butter in a medium nonstick saucepan. Add the orzo to the butter and cook over moderately high heat, stirring often, until the orzo is golden, about 8 minutes.
3. Add 1 cup of the hot stock mixture and cook, stirring gently, until all of the stock is absorbed. Gradually add more of the stock mixture, 1 cup at a time, and cook, stirring frequently, until the orzo is al dente and creamy but not soupy, about 20 minutes.
4. Meanwhile, heat the olive oil in a large nonstick skillet. Add the shallot and Swiss chard stems and cook over moderately high heat, stirring occasionally, until the stems are tender and lightly browned, about 7 minutes.
5. Add the chard leaves and cook over moderately high heat, tossing, until the leaves are wilted, about 2 minutes. Add the vinegar. Stir the chard and the Fontina and Parmesan cheeses into the risotto, season with salt and pepper and serve.
This faux risotto with earthy Swiss chard and melted cheese is an easy vegetarian dish. Adding a salad makes it into a meal.
SERVINGS: 4
Ingredients
2 1/2 cups chicken or vegetable stock or canned low-sodium broth
2 1/2 cups water
1 tablespoon unsalted butter
1 3/4 cups orzo (3/4 pound)
1 tablespoon olive oil
1 large shallot, thinly sliced
1 pound red Swiss chard, stems trimmed and finely chopped, & leaves coarsely chopped
2 teaspoons sherry vinegar, or good red wine vinegar
5 ounces Fontina cheese, cut into 1/4-inch dice (1 cup)
3/4 cup freshly grated Parmesan cheese (3 ounces)
Salt and freshly ground pepper
Directions
1. Bring the chicken stock and water to a simmer in a saucepan; keep warm over low heat.
2. Melt the butter in a medium nonstick saucepan. Add the orzo to the butter and cook over moderately high heat, stirring often, until the orzo is golden, about 8 minutes.
3. Add 1 cup of the hot stock mixture and cook, stirring gently, until all of the stock is absorbed. Gradually add more of the stock mixture, 1 cup at a time, and cook, stirring frequently, until the orzo is al dente and creamy but not soupy, about 20 minutes.
4. Meanwhile, heat the olive oil in a large nonstick skillet. Add the shallot and Swiss chard stems and cook over moderately high heat, stirring occasionally, until the stems are tender and lightly browned, about 7 minutes.
5. Add the chard leaves and cook over moderately high heat, tossing, until the leaves are wilted, about 2 minutes. Add the vinegar. Stir the chard and the Fontina and Parmesan cheeses into the risotto, season with salt and pepper and serve.
Persimmon - Goat Cheese Wedges
These easy appetizers are fast healthy and can be made ahead of a holiday party or dinner.
TIME: 30 MIN SERVES: 12
ingredients
· 1/2 cup salted roasted almonds, very finely chopped
· 1 1/2 teaspoons chopped flat-leaf parsley
· 4 ounces fresh goat cheese, softened
· 4 Fuyu persimmons, peeled, and seeded if necessary
· Aged balsamic vinegar, for serving
·
directions
1. In a small bowl, mix 3 tablespoons of the almonds and the parsley with the goat cheese.
2. Divide the mixture into 6 equal pieces and roll each into a ball.
3. Slice each fuyu persimmon crosswise to 1/4 inch thick
4. Sandwich each goat cheese ball between 2 persimmon slices, pressing to flatten slightly.
5. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.
6. Cut each round into quarters and transfer to a plate. Drizzle lightly with balsamic vinegar and serve.
TIME: 30 MIN SERVES: 12
ingredients
· 1/2 cup salted roasted almonds, very finely chopped
· 1 1/2 teaspoons chopped flat-leaf parsley
· 4 ounces fresh goat cheese, softened
· 4 Fuyu persimmons, peeled, and seeded if necessary
· Aged balsamic vinegar, for serving
·
directions
1. In a small bowl, mix 3 tablespoons of the almonds and the parsley with the goat cheese.
2. Divide the mixture into 6 equal pieces and roll each into a ball.
3. Slice each fuyu persimmon crosswise to 1/4 inch thick
4. Sandwich each goat cheese ball between 2 persimmon slices, pressing to flatten slightly.
5. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.
6. Cut each round into quarters and transfer to a plate. Drizzle lightly with balsamic vinegar and serve.
Tuesday, October 21, 2008
P3 Fall Salad Recipe
Persimmon, Pomegranate and Pecan Salad = P3 salad
Santa Monica Farmer’s Market Cookbook
Makes 8 servings
1 pomegranate
4 ribs celery, preferably white inner ribs with leaves
2 small (or 1) large Fuyu persimmon
½ cup pecan or walnut pieces, toasted
1/2 pound mixed baby salad greens
about 1 Tablespoon olive oil or nut oil
1 lemon
Kosher salt and fresh ground pepper
½ c crumbled feta cheese (optional)
To remove the pomegranate kernels, make a cut near the blossom end of the fruit. Submerge the pomegranate in a bowl of water and beak the fruit into large pieces. Use your fingers to loosen all the kernels, then drain and reserve them. (The kernels will keep in the refrigerator for up to 3 days)
Use a vegetable peeler to peel the celery, then slice paper thin on the diagonal.
Place in a salad bowl along with the celery leaves.
Peel and core the persimmons. Cut vertically into quarters and the crosswise into thin slices. Add to the bowl along with the nuts, greens and as many pomegranate kernel as you like.
Grate the zest from the lemon in long thin strands in to the bowl.
Drizzle on the oil, squeeze in some lemon juice and season with salt and pepper.
Toss well and sprinkle with feta cheese crumbles, serve immediately.
How to chose Fuyu persimmons: the deeper the color the sweeter and riper the fruit. The persimmon should be firm but not rock hard. Store them on the counter for up to 3 weeks. They are the most common non-astringent persimmon, but there is also the chocolate persimmon, from Penryn CA.
How to choose pomegranates: The best pomegranates are large and heavy for their size and have a fresh looking rind. Some splitting is okay but avoid the fruits with cracks that show signs of mold. Store in the refrigerator for up to 1 month.
Santa Monica Farmer’s Market Cookbook
Makes 8 servings
1 pomegranate
4 ribs celery, preferably white inner ribs with leaves
2 small (or 1) large Fuyu persimmon
½ cup pecan or walnut pieces, toasted
1/2 pound mixed baby salad greens
about 1 Tablespoon olive oil or nut oil
1 lemon
Kosher salt and fresh ground pepper
½ c crumbled feta cheese (optional)
To remove the pomegranate kernels, make a cut near the blossom end of the fruit. Submerge the pomegranate in a bowl of water and beak the fruit into large pieces. Use your fingers to loosen all the kernels, then drain and reserve them. (The kernels will keep in the refrigerator for up to 3 days)
Use a vegetable peeler to peel the celery, then slice paper thin on the diagonal.
Place in a salad bowl along with the celery leaves.
Peel and core the persimmons. Cut vertically into quarters and the crosswise into thin slices. Add to the bowl along with the nuts, greens and as many pomegranate kernel as you like.
Grate the zest from the lemon in long thin strands in to the bowl.
Drizzle on the oil, squeeze in some lemon juice and season with salt and pepper.
Toss well and sprinkle with feta cheese crumbles, serve immediately.
How to chose Fuyu persimmons: the deeper the color the sweeter and riper the fruit. The persimmon should be firm but not rock hard. Store them on the counter for up to 3 weeks. They are the most common non-astringent persimmon, but there is also the chocolate persimmon, from Penryn CA.
How to choose pomegranates: The best pomegranates are large and heavy for their size and have a fresh looking rind. Some splitting is okay but avoid the fruits with cracks that show signs of mold. Store in the refrigerator for up to 1 month.
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