Basil Pesto

The Menu

Spicy Salmon Chunks

Pasta with Basil Pesto*

Sauteed Zucchini

I have a lot of basil which is a good thing since we like it so much.  During the summer and fall, I often add basil to our garden salads; tomato salad with garlic, feta cheese, and basil is a favorite; and it adds a kick to lots of vegetables.  And then there is pasta with pesto.  Delicious!

Three or four times during the summer, I make a major raid on the basil patch.  I collect enough leaves to make 8 cups pressed down.  I wash it thoroughly and remove all stems, blooms and damaged leaves.  At times I have to go back to the garden for enough leaves to make up the 8 cups. 

I process these in a food processor in two batches.   For each batch I process until I have a fairly smooth product, scraping down the sides at least three or four times.  When I'm satisfied that it is as smooth as it is likely to get, I drizzle in 1/8 cup olive oil with the machine running. 

Repeat with the other batch. 

This should yield about 12 ounces of pesto.  I divide this in four portions; wrap and freeze three of them for later use and use the fourth immediately.  The pesto will keep in the refrigerator for a couple of weeks and will last several months in the freezer.  For me, it's really nice to have when we return from winter vacation.

Pasta with Pesto - My Version

Prepare pasta according to package directions to al dente.

Without cleaning the food processor, combine basic pesto with the following:

1/2 to 2 cloves of garlic, crushed.  The wide range is necessary because especially here in Mexico where the strength of garlic varies significantly.

2 Tsp lightly toasted and roughly chopped nuts.  Pine nuts are traditional, but pecans are great.

1/4 to 1/2 cup olive oil.  Add the oil slowly and stop when the pesto has reached a consistency you like.

Stir in:

1/2 cup freshly grated hard cheese.  Parmesan is the favorite, but most any hard cheese will work.

Taste and add salt as needed.

Glazed Carrots and Pineapple

Meet my friend Lucy.  She's a great cook, one of those experts in Mexican food that I depend on to provide me with an excellent "south of the border" meal from time to time.

To make all things better, she has the world's greatest laugh.

The Menu

Braised Lamb

White Rice Studded with Whole Kernel Corn

Jalapenos in Cream Sauce

Fresh Hot Corn Tortillas

Glazed Carrots and Pineapple* - My contribution

3 cups carrots, peeled and cut in 1/4 inch rounds

2 Tsp agave syrup

2 Tsp butter

1 tsp cinnamon

1 tsp Madras curry powder

1 tsp red pepper flakes

1 cup fresh pineapple, finely minced

Salt to taste

Seeds of one pomegranate

Place carrots in a saucepan with water and boil until cooked to your liking.

Meanwhile, in a separate saucepan, over medium heat, mix syrup, butter, cinnamon, Madras curry powder, red pepper flakes, and pineapple.  Stir until butter has melted and sauce is heated through.

Drain carrots and add to the syrup/pineapple mixture and mix to coat.

My grandmother always said that even the sweetest dish needed a dash of salt.  I agree.  Taste and add salt accordingly.

Right before serving, sprinkle with pomegranate seeds.

The inspiration for the recipe came from http://www.food.com/.  However, I changed it so much they probably wouldn't recognize it.  The biggest change was substituting fresh pineapple for the canned pineapple chunks called for in the original recipe. 

I knew it was good when Ferdi, Lucy's husband, told me it tasted like it should be on the Pilgrim menu.

I love these guys!

Zucchini with a Cinnamon Twist

The Menu

Pan Fried Talapia with Lime and Thyme

Zucchini with a Cinnamon Twist*

Lots of zucchini.  That isn't any surprise to anyone with a garden.   One plant would have produced more than enough for the two of us.  With three plants, we have given zucchini to everyone who would stand still long enough.  I may not be quite so generous in the future.  This recipe breathed some new life into my humble zucchini.  We will definitely have this again.

Zucchini with a Cinnamon Twist -

2 Tsp olive oil

2 cloves garlic, peeled and minced

1 pound small zucchini, thinly sliced

1/2 tsp salt

1/2 tsp sugar

1/4 tsp black pepper

1 Tsp parsley, finely chopped

1/2 tsp ground cinnamon

In a large saute pan, over medium-high heat, saute the garlic for 30 seconds in the olive oil.  add the zucchini, salt, pepper, and sugar.  Stir fry for 6 to 7 minutes or until the zucchini is tender and slightly golden.  Remove from the heat, stir in the parsley and cinnamon.  Toss quickly and serve immediately.

I did not alter the recipe at all, and even though the recipe plainly states that it serves 4, we ate every bite by ourselves. 

The recipe came from A Taste of Croatia by Karen Evenden, page 66.  I bought the book last summer as we were preparing for our fall trip to Europe thinking I should learn something about Croatian cuisine before I hit the restaurants.  It was a great introduction to not only the food, but the people, landscape, and culture of Croatia.  I owe Ms. Evenden a big 'thank you' for easing my way into an area that quickly became one of my favorite places. 

Cajun Chicken Pasta

The Menu

Cajun Chicken Pasta*

Garden Salad

Here's what I need:  a recipe for the two chicken legs I have to process today or throw away.  I also need to use about a pound of tomatoes.  I have a lot of tomatoes.  If possible, tonight's entree should accommodate a few small okra.  Those plants are producing little fruits at a prodigious rate.  And finally, the half bell pepper in the refrigerator needs a home.  What could be better than Cajun Chicken Pasta?!?  My bell pepper isn't the right color and I have no celery, or tomato paste, but everything else looks good.  And, if it says its Cajun, it's got to be OK with a few little okra.

Cajun Chicken Pasta - My Version

6 ounces penne pasta

1 Tsp olive oil

2 tsp crushed fresh garlic

2 chicken legs, skin removed

1 pound fresh tomatoes

1 cup chopped onion

1/2 red bell pepper

1/2 cup okra cut in 1/2 " rounds

Cajun seasoning to taste (recipe follows)

1 bay leaf

Red pepper flakes

Heat olive oil over medium heat.  Add chicken legs and garlic.  Cook covered over low heat until chicken is done.  Turn after a few minutes.  Remove from heat and allow to cool enough to handle.  Remove bones from chicken and return the meat to the pan.  Over low heat, add all remaining ingredients except the pasta and red pepper flakes.  Cover and simmer, stirring occasionally for about 10 minutes, or until vegetables are tender.

Add the pasta to the skillet mixture and toss gently to mix.  Remove bay leaf and serve immediately.  Red pepper flakes on the side.

Inspiration for the recipe came from Secrets of Fat-Free Cooking by Sandra Woodruff, page 100.  I made so many changes, it really isn't about Sandra's Cajun Chicken Pasta anymore.  It isn't even fat-free.

Since I didn't have anything in my spice cabinet called Cajun Seasoning, I went on the Internet and found some suggestions.  Using the spices I had, this is what I came up with:

Dona's Cajun Seasoning

1/4 cup paprika

2 tsp salt
2 tsp onion powder
2 tsp cayenne
1 Tsp black pepper
1 Tsp basil leaves, crushed
1 Tsp oregano leaves, crushed
1 Tsp thyme leaves, crushed
1 tsp dry mustard
1 tsp sugar

Combine all ingredients in small bowl. Store in a jar tightly sealed. Yield: a bit over 1/3 cup.

Ribollita

The Menu

Antipasto Plate

Ribollita*

Crusty Bread

I know this makes two chard recipes in a row, but it is sooooo yummy, I couldn't pass it up.  What a great way to incorporate more greens in our diet.  I made the entire recipe, and put half the finished soup in the freezer.  It's going to make a great, easy meal at the end of some busy day in the future. 

Ribollita - My version
1/4 cup olive oil
1 onion, chopped
1 carrot, peeled and chopped
4 ounces bacon, chopped                     4 ounces pancetta, chopped
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
                                                            1 Tsp tomato paste
1 (14.5 ounce) can diced tomatoes
10 ounces chard, steamed                    1 (10 ounce) package frozen spinach, thawed and squeezed dry
15 ounces cooked peruano beans         1 (15 ounce) can cannellini beans, drained and rinsed.
2 tsp herbes de Provence
6 cups chicken broth
1 bay leaf

1/2 tsp red pepper flakes
                                                            3 inch piece of Parmesan rind
1 cup spaghetti, broken into 1 inch pieces
Grated Parmesan, for serving

Heat oil in a large heavy pot over medium heat.  Add the onion, carrot, bacon, garlic, salt and pepper.  Go easy on the salt because the chicken broth will add almost all the salt you need.  Cook until the onion is golden brown and the bacon is crisp, stirring occasionally, about 8 minutes.  Add the tomatoes, scraping the bottom of the pan with a wooden spoon to release all the brown bits.  Add the spinach, beans, herbes de Provence, broth, and the bay leaf.  Bring the soup to a boil, then add the spaghetti, reduce the heat, and simmer for 10 minutes or until the pasta is al dente.

Ladle the soup into bowls and sprinkle with Parmesan cheese and serve.


In the ingredient list you will notice some substitutions, some additions, and some ingredients left out.  I usually don't go this far with recipe modification, but when I read from Giada's book, "Broken strands of spaghetti are the starch in my family's version of ribollita,"  I felt I could make my own version with no apologies. 

Parmesan rind?  You've got to be kidding!  Canellini beans?  Ditto!  Pancetta?  Don't make me laugh!  I did the best I could with what I had and it was great!    I was true to the spaghetti.  When I get to Texas, I want to make this recipe as written in Everyday Pasta by Giada De Lautrentiis, page 72 and see if it could be any better.

Sauteed Chard with Red Onion

The Menu:

Grilled Pork Chops

Sauteed Chard with Red Onion*

Tomato Salad

The chard is going fast; we have to make the best of it.  The chard I chose to plant this year is City Lights.  I love the different colored stems.  The red onion in this recipe was just another dash of color.


Sauteed Chard with Red Onion - My version

1 Tsp olive oil
1/2 large red onion
1/2 cup chard stems, cut about 1/4 inch thick (use only the tender part next to the leaf)
1 garlic clove minced
Less than 1/4 cup chicken broth
1/2 Tsp coy sauce
1/8 tsp crushed red pepper flakes
1/8 tsp salt
1/4 tsp black pepper
About 10 ounces of chard, trimmed and cut into pieces about 1"X2"
Juice from 1/2 lime.

Heat the oil in a large pot over medium heat.  Add the onion and garlic and cook until tender, about 8 minutes.  Add the broth, soy sauce, red pepper flakes, salt and pepper.  Add 1/2 the chard and cook until it beings to wilt, about 3 minutes.  Add the remaining chard.  Cook an additional 3 minutes or until all chard is wilted.  Transfer the mixture to a bowl, sprinkle with lime juice, and serve.

2 to 3 servings

Inspiration for this recipe came from Everyday Pasta by Giada De Laurentiis, page 58.  She calls it Sauteed Spinach with Red Onion which is the big clue as to how I changed the recipe.  I added the chard stems (too pretty to discard) and substituted the juice of a lime I had for the lemon zest I didn't have.  Everything else was reduced by half.  Also, I allowed for a bit longer cooking time for the chard than the original recipe stated for the spinach.

Okra, Corn, and Tomato Stew

The Menu

Grilled Chicken Thighs

Okra, Corn, and Tomato Stew*

If you have even two drops of Southern blood running through your veins, nothing says SUMMER like okra, corn, and tomatoes - singly or in combination.  Today, I'll add a large onion, and a bell pepper from our local fields.  I'll sprinkle in a tablespoon of good chili powder for a little drama. 

The only tinge of sadness in this happy summer dish is my corn story.  Our corn did not make this year.  I don't mean it was a disappointingly small harvest; I mean it did not make.  Most of it germinated and then withered away.  Some didn't even bother to come up.  The few cobs of corn that did manage to appear were quickly consumed by some animal that was never identified.  I'll substitute a small can of La Costena Elote Dorado for the freshly scraped corn kernels called for in the original recipe. 

Okra, Corn, and Tomato Stew* - My Version

2 Tsp olive oil

1 large onion, chopped

1 green bell pepper, stemmed, seeded and chopped

Salt and pepper to taste

15 cherry tomatoes, halved

1 cup okra, trimmed and cut into small pieces

1 220 gram can of elote dorado (whole kernel corn)

Minced parsley leaves for garnish.

1.  Place a large, deep skilled over medium heat.  Add the oil and then the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally until the pepper is tender - about 10 minutes.

2.  Add the tomatoes, okra, and chili powder, turn the heat to low, and stir.  Cover and cook about 10 minutes.  Check about half way through and give it a stir.

3.  Uncover and stir in the corn.  Because I used cherry tomatoes, my mixture was very wet.  I raised the heat to medium and cooked uncovered for about 5 minutes to reduce the liquid.  Adjust both the heat and covering of your stew according to the amount of liquid you have.  The final product should not be soupy.

2 generous servings

4.  Garnish and serve. 

The recipe is from How to Cook Everything by Mark Bittman, page 585.  It is virtually unchanged except for the corn substitution.

The rest of the story:  We left the vegetables, ready to be reheated; seasoned the chicken and seared it on the grill; moved the thighs off the coals; closed the grill; and went off in search of a clear view of the full moon rising.  We returned about 45 minutes later to discover that the fire had gone out and the chicken was still not done.  I gathered up the chicken and took it in the house.  10 minutes in a covered non-stick skillet and another 5 minutes in the same skillet with the vegetables made everything right.  It was delicious!

By the way, the moon sighting was a bust.  Too many clouds.

Quick Pickled Beets

The Menu:

Grilled Hamburgers

with Fresh Lettuce and Tomato from the Garden

Quick Pickled Beets*

In Parras, pickles are not on the shelf.  Our cucumbers aren't the best for pickling, and beside, truth be told, I'm not much of a canner.  Since I have beets languishing in the garden, I thought they might add color, spice, and a little something different to our dinner plate.  Of course every recipe in my cookbooks  called for allspice.  Did I have allspice?  Of course not.  I went online.  Those people were a lot more creative.  Perhaps they didn't have a ready supply of allspice either.

The best I found was at http://gardenofeatingblog.blogspot.com/2007/09/quick-pickled-beets.html. 

By the time I found this recipe, I was pretty well convinced that there was no right way to do it, so I pieced together my very own version.  Using the method outlined in How to Cook Everything by Mark Bittman, page 106, I made up my own marinade. 

Quick Pickled Beets - My Version

1.  Boil about 2 pounds of beets until fork tender.  30 minutes for small beets, as much as 60 minutes for large ones.  Cool.  Remove skin.  Slice about 1/4 inch thick. 

2.  Prepare the marinade.
1 small onion, peeled and sliced.
2 cups white vinegar
1 cup sugar
2 Tsp kosher salt
Spices  - I combined equal portions (about 1/4 tsp) each of cinnamon, coarse ground black pepper, cloves, and coriander seed.  I ground them in my small wooden mortar, which I purchased when I read in Mastering the Art of French Cooking that it was a vital piece of kitchen equipment.  This is the first time I have had the need for it. Bring marinade to a boil.

3.  Add the sliced beets.  Cook for about 1 minute.  Cool.  Refrigerate.  Eat within two weeks. 

Potatoes Braised with Swiss Chard

The Menu

Pan Fried Talapia with Thyme and Lime

Potatoes Braised with Swiss Chard*

Potatoes Braised with Swiss Chard - My Version

1 1/2 Tsp olive oil - your very best
1/2  small onion, finely chopped (about 1/4 cup)
2 cloves garlic, minced
1/2 pound thin-skinned potatoes, peeled, halved lengthwise and thinly sliced
Salt and freshly ground pepper to taste
1/4 cup water
1/4 pound chard, cut in pieces abut 2x3 inches
Additional olive oil

1.  Heat small to med saucepan over medium heat; add olive oil.  Add the onion and the garlic and sate until the onion is transparent, about 5 minutes. 
2.Stir in the potatoes, salt, pepper, and add the water.  Cover and simmer over low heat until the potatoes are just tender, about 10 minutes. 
3.  Stir in chard and cook until the chard is completely wilted.
4.  Taste and correct seasonings. 
5.  Drizzle with additional olive oil, if desired

Two generous servings.

Inspiration for this recipe came from A Taste of Croatia by Karen Evenden, page 61.  The real inspiration comes from the memory of the many, many times this was offered as a side dish with fish in Croatia.  It was almost as standard there as French Fries are here.  What a tasty memory.

How I altered the recipe:  I cut it in half, substituted chard for the spinach in her recipe, and left well enough alone.  There didn't seem to be much I could do to improve it.

Zucchini Fritters

The Menu

Grilled Pork Chops

Zucchini Fritters*

Garden Salad

Oh, yeah!  There are more zucchini than we can keep track of.  The following is a recipe I found on the internet.  It went great with the pork chops.

Zucchini Fritters - My Version

• 1/2 lb of zucchini (2 or 3 small sized), coarsely grated
• Kosher salt
• Ground black pepper
• 1 medium egg
• 2 scallions, finely chopped
• 1/4 cup all-purpose flour
• 1/4 cup grape seed oil or olive oil
• Plain yoghurt

1 Salt the zucchini with about 1 teaspoon of salt. Remove as much excess moisture from the zucchini as possible.  I find the easiest way is to use a ricer or squeeze the zucchini between paper towels.
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat.  Drop six mounds of batter (2 Tbsp each) into the skillet.  If skillet is crowded, cook the fritters in two batches. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with plain yoghurt on the side.
Garnish with zucchini flowers.

Inspiration for this recipe came from simplyrecipes.com. 
How I altered the recipe:
I cut the recipe in half and added the zucchini flowers. 

I also omitted a suggestion for using sour cream instead of the yoghurt.  Why complicate life with extra fat?

Green Beans with Crisp Potato

The Menu

Antipasto Plate:  Cucumbers and Tomatoes from the Garden, Manchego Cheese Cubes, Home-cured Olives, and Peperoncini Peppers
     I will be so sad when we eat the last of our home-cured olives.  They have been such a treat and we're down to the last jar.  Because of the hard winter temperatures we had in January, our trees did not bear any fruit this year.  Oh, well . . . something to look forward to next year.

Grilled Salmon with Lime Wedges
Green Beans with Crisp Potato*

Stanley and I both love green beans, but there is a constant battle between us.  He would just as soon eat them raw in the garden.  I want them in the kitchen where I can mess with them.  I don't like them overcooked, but a bit of time in hot water seems to bring out the best of their flavor.  Last night I came out of the garden with a small colander of green beans and went directly to the kitchen. 

Green Beans with Crisp Potato - My Version

2 cups green beans fresh from the garden  (More if your husband hasn't depleted the supply.  If you like green beans, there can never be too many.)
1 potato, cut into small cubes
2 Tsp Olive Oil
Salt and Pepper
1tsp Italian seasoning

1.  Prepare green beans.  Add them to a pot of rapidly boiling salted water.  Reduce heat and cook at a slow boil for about 7-10 minutes depending on the size of the beans.  Mine were very small and 7 minutes was totally sufficient.  Drain and rinse with cold water to stop the cooking process.  Dry on paper towels.
2.  Meanwhile, heat a medium to large skillet, add the olive oil and potato cubes.  Cook over medium high heat until the cubes are browned and crisp.  Transfer to paper towels.  Sprinkle with salt and pepper.
3.  Wipe skillet to remove almost all the remaining oil.
4.  When ready to serve, combine the potatoes and beans in the skillet and cook over medium high heat just long enough to make them piping hot.  Sprinkle with Italian seasoning.

Inspiration - I had green beans prepared almost exactly like this in Florence, Italy.  I thought they were delicious.  There is something about the perfect bite combining the potato and bean - yummy!

Getting the texture of the beans just right is the secret to this recipe.  Perhaps I can increase my "Fancy Cooking" quotient, if I refer you to Mastering the Art of French Cooking by Julia Child, page 443.  However, if you have tiny little beans her suggested timing of 8 minutes will leave you with a soggy mess. 

Sauteed Zucchini with Onions, Peppers, and Corn

The Menu

Grilled Sausage Links

Sauteed Zucchini with Onions, Peppers, and Corn*

Garden Salad

We only have four zucchini plants, and they all look just about this ratty, but they are producing like crazy.  All too often we find one like the one Stanley is holding above.  Too big to do anything with; too small to enter in any contest.  We like to pick them small, still holding the bloom.

Sauteed Zucchini with Onions, Peppers, and Corn - My Version

2 small Zucchini - about 1/2 pound, sliced
1/2 small red onion, medium chop
1/2 orange pepper, medium chop
1/2 red pepper, medium chop
1/2 canned chipotle pepper, seeded, and chopped
1 220gram can of Elote Dorado (whole kernel yellow corn)
1/2 cup rice, cooked using package directions
1/4 cup queso de cabra con chipotle (goat cheese flavored with chipotle peppers)
Salt and pepper
More olive oil as needed
Heat 1 Tsp olive oil to a medium skillet.  Add sliced zucchini and cook, turning as needed until brown on both sides.  Lightly salt.
Meanwhile add 1Tsp olive oil to another skilled, to saute the onions and peppers.  Lightly salt.

Combine all the vegetables.  Add the corn, rice, and cheese.  Continue cooking just until everything is piping hot and the cheese has melted.  Add a dash or two of black pepper and more salt as needed.

2 generous servings.  Any left-over you may have are great the next day.

The inspiration for this recipe came from the abundance of my garden and what was on my grocery shelves.

Spicy Quinoa, Cucumber, and Tomato Salad

The Menu

Pan Fried Talapia with Lime Sauce

Spicy Quinoa, Cucumber, and Tomato Salad*

When you are blessed with a bountiful crop, best learn how to use it.  We love cucumbers and have them often in the summer with a little salt and pepper.  Sometimes I slice them.  Sometimes I dice them.  Sometimes I cut them into logs.  But sometimes I feel the need to do something a bit different.  Here's one option.

Spicy Quinoa, Cucumber, and Tomato Salad - My Version

Cook one cup quinoa according to package directions.  Allow to cool and divide in half.  Freeze half for another dish. 

While the quinoa is cooking, prepare and combine the following:
1 medium cucumber, diced
1/2 small red onion, finely minced
1 1/2 cups diced tomatoes
1 jalapeno pepper, seeded and finely chopped
1/4 cup cilanto, chopped
1 small to medium avacado, seeded and chopped

The Sauce:
1 Tsp lime juice
1/2 Tsp red wine vinegar
1 1/2 Tsp extra virgen olive oil

When the quinoa is cooled, combine it with the vegetables, toss with the sauce, add additional salt,pepper, and lime juice to taste.  Garnish with sprigs of cilantro.

2 generous servings.  Any left-overs you might have are great the next day.

The inspiration for this recipe came from The New York Times.

How I altered the recipe:  The original recipe called for the entire cup of quinoa.  I cut the recipe in half, allowing for a few more tomatoes.  That's all I did.

As a side note, this is a great healthy dish to take along to a summer picnic.  For a more generous dish, double the recipe back to its original quanities.

Fritata with Potatoes and Swiss Chard

The Menu

Fritata with Potatoes and Swiss Chard*

Fresh Pineapple Chunks

When Swiss Chard grows as prolifically as this, a person needs to get creative. 

Fritata with Potatoes and Swiss Chard - My Version
2 Tsp olive oil
1 potato, diced small
3 large leaves of Swiss Chard, stems chopped, leaves cut into pieces about 2"x3"
1/2 small onion, chopped
3 eggs, beaten
1/4 cup Monchego cheese, small dice
Salt and Pepper to taste

Heat 1 Tsp olive oil in large skillet.  Add potatoes and chopped chard stems.  Cook until potatoes are beginning to brown.  Add a small amount of salt and pepper.  Turn as needed.  Add chopped onion and the cut chard leaves.  Another light salting.  Cook about 2 minutes until onion is soft and the green leaves have completely wilted.  Remove from heat.
Heat 1 Tsp olive oil in a small, non-stick skillet.  Combine the eggs, cheese and additional salt and pepper as desired with the vegetable mixture.  Begin heating over to 350 degrees.  Pour the mixture into skillet and cook on top of the stove over low heat undisturbed for 10 minutes.  Put the skillet into the over and cook an additional 7 or until the mixture is firm with no runny characteristics.
Remove from oven, slide the fritata out of the skillet onto a cutting board.  Slice into servings.  Serve hot or at room temperature.
2 servings for breakfast or great finger food for a party

Recipe Inspiration must have come from somewhere, but the basic recipe has been in my head for as long as I can remember.

Carrots, Sicilian Style

The Menu

Grilled Salmon with Garlic Butter

Carrots, Sicilian Style*

Grilled Pineapple

Salad from the Garden

They may be ugly little carrots, but the garden is full of them.  After I washed this bunch, I sent Stanley back for this many more.  It was time for a carrot feast. 

Carrots, Sicilian Style
My Version
3/4 pound carrots
Salted water to taste
1/2 Tsp butter
1 Tsp olive oil
1 clove garlic, chopped
2 tsp stripped and chopped fresh oregano
2 tsp chopped parsley
3 Tsp dry red wine
1 Tsp Parmesan cheese
Salt and pepper to taste
1.Slice carrots diagonally 1/4 inch thick.  Blanch 3 to 4 minutes in lightly salted water until almost tender.  Drain and cool with water.  Drain well.
2.  Heat a medium frying pan.  Add butter, oil, garlic, and carrots.  Saute over medium heat, tossing until the carrots become tender, about 5 to 7 minutes.
IF NOT READY TO SERVE IMMEDIATELY, STOP HERE AND CONTINUE WHEN THE CARROTS CAN BE SERVED PIPING HOT AS SOON AS THE WINE EVAPORATES.
3.  Add the herbs and continue cooking one minute. 
4.  Add the wine and cook over high heat until evaporated to a glaze.
5.  Sprinkle with the Parmesan and salt and pepper.

2 servings, but if you have left-overs, they are great the following day.

Recipe inspiration came from The Frugal Gourmet Cooks Italian by Jeff Smith, page 379.

How I altered the recipe:

I cut Jeff's recipe in half except for the herbs.  I have so much; it's a shame not to use it.
Also, he calls for the carrots to be served immediately.  Since I knew I would not be able to do that, I took the carrots off heat before adding the herbs and wine.  When I was ready to serve, I reheated them, added the herbs and wine as described above.  It worked fine.

Beet Roesti with Rosemary

The Menu

Grilled Lamb Chops with Rosemary Butter

Beet Roesti with Rosemary*

Garden Salad

After three rainy nights of indoor cooking, we were ready for something on the grill.  Nothing but lamb would do, and nothing goes better with lamb than rosemary.  I had seen a recipe for beets with rosemary.  It sounded like a great side dish for my lamb.  With the addition of a salad from the garden, the meal was complete.


Beet Roesti with Rosemary - My Version
1 pound beets
1tsp salt
2 tsp coarsely chopped rosemary
Coarse ground black pepper to taste
1/4 cup flour
2 Tsp butter
1.  Trim and peel beets.  Grate them.  Begin preheating a medium non-stick skillet over medium heat.
2.  Toss the grated beets in a bowl with the rosemary, salt, and pepper, then half the flour; toss well, add the rest of the flour and toss again.
3.  Place the butter in the skillet and heat until it begins to turn nut-brown.  Scrape the beet mixture into the skillet, shape into a circle and press it down with a spatula.  Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes.
4.  Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan.  Continue to cook, adjusting the heat if necessary until the second side is browned.  Cut into wedges and serve hot, reheating if necessary.

2 servings

Inspired by How to Cook Everything by Mark Bittman page 542


How I altered the recipe:
I doubled the amount of rosemary
I added black pepper
I was unable to serve the roesti immediately as Mark instructed so I left it in the pan and reheated it as the lamb cooked.