Tomato, Marjoram, and Fennel Sauce

7 09 2011
I made this sauce to go with a potato au gratin style dish, but my family forgot to use it. So the next day, I pureed it and used it on pasta and eggplant parmigiana. It was delicious. Everyone commented on the subtle licorice flavor and the nice pairing of the marjoram with the fennel. It is very simple to make and can be used on almost anything.
 

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Categories : Italian, Sauces/salsas

Spinach and Romaine Salad with Tamarind Citrus Dressing and Pappadams

29 08 2011
This recipe was also part of my exploration of Indian food. Usually Indian salads are more of a small side dish, but I was looking for something that was more like our American salads with an Indian twist. I found it in this Tamarind Citrus Dressing. The crummbled pappadums made an interesting twist to the typical slivered nuts and bacon found on a spinach salad.

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Categories : Indian, salad

Indian Roasted Cauliflower and Potato Salad

29 08 2011
I was creating an Indian menu for a new company where I am working. If any of my readers are in South Florida, check out http://www.eats-good.com. We cook and deliver twice a week wonderful meals for you or your entire family. For the next month, we are taking a trip around the world and this week we are going to India. So, last night I tried out this recipe on my family and they loved it. It is a great twist on classic potato salad and so much more flavorful.

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Categories : Indian, Potatoes, salad, Vegetable side dish

Quinoa and Fennel Pilaf

3 08 2011
Quinoa is still my new favorite grain. This is a very flavorful side dish particularly if you like the sublte licorice flavor of fennel. If you want a stronger fennel flavor add a little fennel powder or fennel pollen into the broth. I served this as a side to the Ratatouille Stuffed Portobello Mushrooms.

1 cup quinoa

1/2 small white onion, finely chopped

1 celery rib, cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

1 small fennel bulb, trimmed, cored, and cut into 1/4-inch dice

1 tablespoon unsalted butter

1 1/2 cups vegetable stock

1 tsp salt or more to taste

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Categories : grains, Vegetable side dish

Ratatouille Stuffed Portobello Mushrooms with Goat Cheese

3 08 2011
Ratatouille is a celebration of summer harvest. So, I cooked this dish to celebrate my friend’s birthday.  It was a huge hit. Often ratatouille is just presented as a stew, but this presentation gives a bit more elegance to the meal. You can make it ahead and even stuff the mushrooms. Then all you have to do is crumble goat cheese over, reheat and serve.

1 onion, chopped

5 garlic, minced

2 tablespoons olive oil (preferably extra-virgin)

1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces

2 small zucchini, cut into 1/2 inch dice

1 red bell pepper, cut into 1/2 inch dice

2 tablespoons tomato paste

1 tbsp red wine vinegar

2 teaspoon chopped fresh thyme

Pinch of cayenne pepper

four 4-to-5 inch-diameter portobello mushrooms, stems removed

1/4 cup chopped Italian parsley

1 10-ounce package ready-to-use spinach leaves

1 8oz log of soft goat cheese or goat cheese crumble Read the rest of this entry »


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Categories : Main Dish, Vegetable side dish

Grilled Mahi Mahi with Slow Roasted Tomatoes and Lemon Oregano Oil

6 07 2011

These slow roasted tomatoes can be served with any grilled or roasted seafood or tossed with pasta or even used as a bruschetta topping along with a drizzle of the Lemon Oregano Oil. I think it is a perfect staple to make ahead and have in your refrigerator to spruce up any meal. Serve this fish with a light rice pilaf or some Israeli couscous or even quinoa.

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Categories : Barbecue, Main Dish, Seafood

Spring Vegetable Pasta Risotto Style

6 07 2011

This was an interesting way of cooking pasta which I found in a Cook’s Illustrated magazine. Basically the pasta is cooked in the same fashion as risotto. I found it to be very flavorful and not too heavy. Try it with farfalle, penne, or campanelle.

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Categories : Italian, Main Dish, pasta

Lemon Thyme Risotto with Asparagus and Wild Mushroom Ragout

18 05 2011

3/4 oz. dried porcini mushrooms

8 oz. fresh shiitake mushrooms, sliced

8 1/2 cups vegetable stock

2 cups boiling water

1 lb medium asparagus, trimmed and cut into 1 inch pieces on the diagonal

1/2 small onion, finely diced

2 tbsp olive oil

2 cups Arborio rice, rinsed

1/2 cup dry white wine

2/3 cup finely grated Parmesan cheese

sea salt, to taste

freshly ground black pepper to taste

1 tbsp fresh thyme,  minced

zest of 1 lemon

1 stick unsalted butter

3 garlic cloves, minced

1/2 cup frozen baby peas

1 tbsp minced chives

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Categories : Italian, Main Dish, Rice

Cinnamon Pecan Scones

2 05 2011
Here are some more delicious scone recipes. I made two different kinds the other day just for the fun of it. I always like taste comparing. Both scones were a big hit.
 

1/2 – 3/4 cup heavy cream

2 egg yolks

1 tsp vanilla

1 cup white flour

1 cup whole wheat flour

5 tbsp date sugar

1/2 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

6 tbsp cold unsalted butter, cut into pieces

2/3 cup pecans, chopped

1/2 cup dried currants

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Categories : breakfast, Brunch

Oatmeal Date Scones

2 05 2011
I went for afternoon tea with the ladies the other day and it inspired me to make scones. My husband, being Australian, is a big fan of English scones, not those dried out American biscuits that they try to pass off as scones at Starbucks. I would call them more of stones than scones. We make scones and serve them warm with fresh whipped cream and jam. Of course, if you can get  a hold of clotted cream, even better.

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Categories : breakfast, Brunch

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