Recipes

Hummus with Sun Dried Tomato and Harissa

Hummus with Sun Dried Tomato and Harissa

Hummus with Sun Dried Tomato and Harissa 3 cloves garlic16 oz canned chickpeas (drained, liquid reserved)1 tsp sea salt2 tbsp sesame tahini paste1 lemon juiced ( juiced)1/3 cup chopped sun dried tomato in oil1/4 cup olive oil2 tbsp liquid from the chickpeas1 tsp Harissa1/4 cup minced flat parsley Peel and finely mince the garlic. Use a garlic press or the food processor fitted with the steel blade.Blend the tahini to mix the oil and solid paste.Add the garlic, chick peas, salt, tahini and lemon juice to the food processor and process until hummus is coarsely pureed.Finely chop the sun dried tomato. Add to the mixture in food processor with its oil.Slowly pour in the olive oil while the processor is...

Mary’s Marvelous Mushrooms

Mary’s Marvelous Mushrooms

Mary’s Marvelous Mushrooms 2 lb baby Bella or white mushrooms2 tbsp butter (unsalted)4 shallots (diced small)½ tsp salt½ tsp black pepper (fresh coarse )¼ tsp nutmeg (fresh grated )¼ cup white wine¼ cup heavy cream Remove ends and slice mushrooms in ¼ inch slices, including stems.In a large 11in sauté pan, dry sauté mushrooms for about 5 minutes, add salt and continue to sauté for another 5 minutes or until liquid evaporates.Remove mushrooms from pan and melt butter. Add shallots and sauté until soft and lightly caramelized.Add wine to shallots in pan to deglaze the pan.Return mushrooms to pan, add pepper and nutmeg. Slowly add cream and stir to incorporate all ingredients.Serve immediately.

One Bite Salad Appetizers – Caprese

One Bite Salad Appetizers – Caprese

One Bite Salad Appetizers – Caprese Ingredients:Fresh Mozzarella (in 1/2 inch cubes, or Fresh Mozzarella pearls)Cherry Tomatoes (halved if big, whole if small)Fresh Basil LeavesMarinade for Fresh Mozzarella Cheese:3 tbsp Olive Oil1 tbsp White Balsamic VinegarSalt and fresh ground pepper to taste Combine all marinade ingredients. Add the cubed fresh mozzarella, or mozzarella pearls to the marinade and let sit at room temperature for about an hour, or for 2 or more hours in the refrigerator.Thread the toothpick. Start with a basil leaf, a cherry tomato, a piece of the marinated fresh mozzarella, and another cherry tomato. Trim a little flat surface on the last cherry tomato before threading it on the toothpick if you would like your...

One Bite Salad Appetizers – Greek Salad

One Bite Salad Appetizers – Greek Salad

One Bite Salad Appetizers – Greek Salad Image shown with tomatoes Ingredients:Feta Cheese (cut into 1/2 inch cubes)English Cucumber (unpeeled, cut in ½ slices, then each slice quartered into triangles)Pitted Olives (large, green or black, cut in half)Mint LeavesMarinade for Feta Cheese:3 tbsp Orange Juice2 tsp Orange Zest2 tsp Fennel SeedsFresh Ground Pepper (to taste) Combine all marinade ingredients. Add the cubed feta cheese to the marinade and let it sit at room temperature for about and hour, or for 2 or more hours in the refrigerator.Thread the toothpick. Start with a mint leaf, a triangle of English cucumber, half an olive, and finally, a marinated feta cube. Do not press too firmly into, or all the way through, the...

Perfect Whole Roasted Chicken

Perfect Whole Roasted Chicken

Perfect Whole Roasted Chicken 4 lb Chicken (whole)1 tbsp kosher salt1 tsp baking powder3 tsp cracked pepper (fresh) Place chicken breast side down and make 4 incisions (2 on each side) of the back bone about 1 inch deep.With the handle of a wooden spoon, separate skin from the meat of the chicken.Using a fine-point paring knife, or metal skewer, punch 6 holes in each breast and thigh (24 holes).Rub chicken thoroughly with salt, baking powder, and pepper mixture.Place in refrigerator, uncovered, for 8 - 12 hours to dry age.Preheat oven to 450 degrees Fahrenheit.In a roasting pan with V-rack, place chicken, breast side down in oven.Roast chicken for 20 – 25 minutes.Remove from oven and turn chicken breast side up, return...

Rigatoni with Beef and Onion Ragu

Rigatoni with Beef and Onion Ragu

Rigatoni with Beef and Onion Ragu 1 to 1 1/4- lb boneless beef chuck eye roast2 oz pancetta (cut into 1/2-inch pieces)2 oz salami (cut into 1/2-inch pieces)1 small carrot (peeled and cut into 1/2-inch pieces)1 small celery rib (cut into 1/2-inch pieces)2 ½ lb onions (halved and cut into 1-inch pieces)2 tbsp tomato paste1 cup dry white wine2 tbsp minced fresh marjoram1 lb rigatoni1 oz Pecorino Romano cheese (grated (1/2 cup), plus extra for serving) Adjust oven rack to lower-middle position and heat oven to 300 degreesCut beef into 4 pieces and trim large pieces of fatSprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set asideProcess pancetta and salami in food processor until ground to paste, about 30...

Smashed Potatoes

Smashed Potatoes

Smashed Potatoes Red potatoesSour creamHeavy creamButterSalt and pepper to taste Scrub potatoes and cut in quarters.Put potatoes in large pot of water with salt and bring to a boil until fork tender.Drain potatoes and return to pot.Add butter, sour cream and heavy cream and mash.Add salt and pepper to taste.Serve warm. Recipe by Martin Leon

Toasted Oat Granola

Toasted Oat Granola

Toasted Oat Granola 1/3 cup Agave Syrup1/3 cup Brown Sugar (packed)4 tsp Vanilla½ tsp Salt½ cup Coconut Oil5 cups Rolled Oats (not quick cook)2 cups Raw Almonds (coarsely chopped) Preheat oven to 300 degrees. Place parchment paper in a jelly roll pan or rimmed cookie sheet.Whisk agave syrup, brown sugar, vanilla and salt in a large bowl. Add coconut oil. Fold in oats and almonds. With a wooden spatula, mix until all dry ingredients are well-coated with sugar mixture.Transfer to parchment paper lined baking sheet and press into an even layer, reaching all edges and corners. Using a stiff metal spatula, press firmly until very compact and even, taking care to avoid thin areas (these will brown darker when baked).Bake about 15...

New White Pizza

New White Pizza

New White Pizza For the dough:1 1/4 cups warm (100 to 110 degrees water)2 pkgs dry yeast1 tbsp honeyolive oil4 cups all-purpose flour (plus extra for kneading)Kosher salt4 cloves garlic (sliced)5 sprigs fresh thyme1/4 tsp red pepper flakes (crushed)For the topping:3 cups Italian fontina cheese (grated)1 1/2 cups mozzarella cheese (grated, fresh)11 ounces creamy goat cheese (such as montrachet, crumbled)For the vinaigrette:1/2 cup olive oil1/4 cup lemon juice (freshly squeezed)black pepper (freshly ground)8 ounces baby arugula1 lemon (sliced) Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low...

Yukon Gold Potato Gratin

Yukon Gold Potato Gratin

Yukon Gold Potato Gratin IngredientsOnion Mixture3 tbsp olive oil4 large onions ( sliced pole to pole)¼ tsp salt¼ tsp black pepperTopping1 cup Pecorino Romano cheese (finely grated )3 tbsp olive oil½ cup panko bread crumbs½ tsp black pepperPotatoes5 lbs Yukon Gold potatoes (peeled & sliced into 1/8 inch slices)2 cloves garlic (minced)1 tsp fresh thyme (divided)1 ¼ cup chicken broth (divided)6 tbsp olive oil1 tsp salt½ tsp black pepper Preheat oven to 400 degrees Fahrenheit.In a stainless fry pan, sauté the onion mixture on medium-low for about 40 minutes until well caramelized.Peel and slice potatoes and keep under damp paper towel or flour sack towel. This will keep them from turning brown.Create the topping mixture by combining the 4 ingredients...