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Herbed Potato Salad - no mayonaisse

9/23/2017

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  • Yield: 6 to 8 side servings
INGREDIENTS
  • 2 pounds small new potatoes, scrubbed and sliced into 1/4-inch thick rounds
  • 1 tablespoon salt
  • 1/4 cup olive oil
  • 1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish
  • 1/3 cup roughly chopped green onions, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, roughly chopped
  • Freshly ground black pepper, to taste
  • 3 stalks celery, chopped
INSTRUCTIONS
  1. In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
  2. Reserve 1/4 cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
  3. In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until emulsified.)
  4. Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.
  5. Add the celery to the bowl, along with a couple tablespoons each of chopped parsley and green onions. Toss again. Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep well in the refrigerator for about two days.
 
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Tomato Butter

9/23/2017

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Ingredients
  • Cherry tomatoes
  • Kosher salt
  • Softened butter
Preparation
Preheat broiler. Broil tomatoes until skins blister and juices are released; let cool. Transfer to a food processor; season with salt. Purée until coarsely chopped, then stir into butter.
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KOHLRABI APPLE MINT SALAD

9/20/2017

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Serves 6 as a side dish
 
2 medium kohlrabi bulbs, de-stemmed and sliced into thin matchstick pieces
2 medium green apples, peeled, cored and sliced into thin matchstick pieces
¼ cup shelled, raw pumpkin seeds
¼ cup shredded fresh mint leaves
4 tablespoons good green olive oil
2 tablespoons red wine vinegar
2 teaspoons brown sugar
Salt and fresh pepper to taste
A few fresh whole mint leaves for garnish
 
  1. Place the kohlrabi, apple, pumpkin seeds and shredded mint into a large bowl.
  2. Place the oil, vinegar, brown sugar and salt and pepper into a sealable jar.  Shake vigorously to blend.
  3. Pour about half of the dressing over the salad and toss thoroughly.  Taste test and adjust the seasoning and amount of dressing as required. 
  4. Place the mixture into a serving bowl or dish.  Garnish with the remaining mint leaves and serve with the remaining dressing of the side.
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Peaches, Corn, Basil, Red Onion Salsa

9/17/2017

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INGREDIENTS
  • 3 peaches, ½ inch cubes (skin on or off)
  • 1 cup corn kernels (raw or cooked)
  • 1/4 red onion, finely chopped
  • 1/3 cup fresh basil (leaves torn if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 3 tablespoons lemon juice
  • 1-2 teaspoons honey
  • 1/3 cup extra-virgin olive oil
 

 

DIRECTIONS
  1. Mix lemon juice, honey and olive oil.  Set aside
  2. Toss peaches and corn with red onion, basil, salt and some pepper.
  3. Drizzle with olive oil mixture and stir well.
 
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Greek-Style Watermelon Salad

9/17/2017

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 INGREDIENTS
  • 3 cups cubed watermelon
  • 2 large ripe tomatoes, choppe
  • 1 medium cucumber, peeled, seeded choped
  • 1 small red onion, sliced
  • ⅓ cup pitted kalamata olives
  • ⅓ cup crumbled feta
  •  Some chopped parsley and mint
  •  Olive oil and red-wine vinegar
  •  Salt and pepper
 
PREPARATION
  1. In a large bowl combine all ingredients EXCEPT olive oil, vinegar, salt and pepper.  Mix gently.
  2. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
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Corn Tomato Salsa

9/13/2017

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Serves: 6
 
1 tablespoon fruity olive oil
1 medium sweet onion, diced
2 cups corn kernels, raw
2 tablespoons chopped fresh basil plus a couple of leaves for garnish
⅓ cup fresh poblano or jalepeno chile, diced
1 pint cherry tomatoes, quartered
1½ tablespoons lime juice
Salt to taste
 
  1. Heat oil in a large skillet.  Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
  2. Add the corn and continue to cook until onion is lightly colored, about 3 to 5 minutes.
  3. Add shredded basil and chile and stir well.  Set aside to cool.
  4. Quarter the tomatoes while corn is cooling.
  5. Once corn is cool, add lime juice and mix well.
  6. Add tomatoes and mix well.
  7. Add salt to taste and serve at room temperature.
 
ADVANCE PREP: This recipe can be made through step 5, adding the lime juice.  It can then be refrigerated for up to 2 days.  Add the tomatoes half an hour before serving.
 
VARIATIONS:  Try cilantro instead of the basil, a red onion or scallions instead of the sweet onions, add a mango or an apple.  
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SPIRALIZED ZUCCHINI WITH ROASTED RED AND RAW SUNGOLD TOMATOES

9/6/2017

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Serves: 4
 
5 to 6 ripe meaty tomatoes, Roma or plum tomatoes are best
1 small clove of garlic, mince or pressed
3 cups broccoli, asparagus, zucchini, green beans, snow peas, or sugar snaps.
¼ to ½ cup good green olive oil
Salt & freshly ground pepper to taste
1½ cups basil leaves
​2 cups halved Sungold tomatoes
1 cup shredded Parmesan cheese

  1. Preheat oven to 350º.
  2. Bring about 3 to 4 quarts of salted water to a boil.
  3. Cut a small x in each of the red tomatoes with a sharp knife.  Blanch them in boililng water to loosen the skin.  Remove to a collander.  Retain the hot water for the remaining vegetables.
  4. When cool enough to handle, peel the red tomatoes.  Squeeze out as much of the juice and seeds as is readily possible.  Coarsely chop the red tomatoes.
  5. Place peeled chopped tomatoes in an oven proof baking dish and stir in the garlic and 5 or 6 basil leaves and sprinkle in a little salt.
  6. Roast for about 35 to 40 minutes.  Stir once or twice.
  7. Meanwhile, blanch 3 cups of green vegetable of your choice in the tomato water.  They should remain firm to the bite.  Drain well.  Set aside.
  8. Place the spiralized zucchini in a large serving bowl.  Add the roasted tomatoes, salt, freshly ground pepper and enough of the olive oil to lightly moisten the zucchini and meld the tomatoes into a sauce.  Toss all lightly together.
  9. Add the blanched green vegetables.  And cut or shred the remaining basil leaves over the entire bowl.  Again, toss lightly and serve with the Parmesan cheese.
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Pan Braised/Grilled Fennel

8/29/2017

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GRILLED FENNEL AND TOMATOES
​Serves:6 to 8
 
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
½ cup plus 6 tablespoons good green olive oil
Salt and freshly group pepper to taste
6 to 8 medium firm meaty tomatoes, plums or several of the smaller heirlooms             varieties work
3 medium bulbs of fennel, fronds removed and reserved
 
  1. In a sealable jar, mix the mustard, vinegar and ½ cup of oil with salt and pepper.  Seal the jar, shake vigorously and set aside.
  2. Place the remaining oil in a small bowl.  Add salt and pepper and blend well.
  3. Cut the tomatoes in half.  If using plum tomatoes, make the cut lengthwise.  If using a round tomato, simply cut them in half horizontally.
  4. Cut the fennel bulbs lengthwise through the middle, leaving the core intact.
  5. Brush each fennel half and the cut side of each tomato with the seasoned olive oil.
 
To Pan Braise:
  1. Heat a tiny bit of the seasoned oil in a large sauté pan over medium heat.  When the pan is hot, place each tomato half cut side down in the pan.  When lightly charred, remove the tomatoes to a plate.
  2. Adding a tiny bit more of the seasoned oil to the heated pan, repeat the tomato process with the fennel, turning to char all possible sides.
  3. Place both vegetable on a serving dish, drizzle with the mustard dressing and garnish with a few of the fennel ferns.
 
To Grill:
  1. Pre heat the grill to medium low.
  2. Place the fennel pieces on the grill and cook for approximately 3 to 5 minutes per side. 
  3. About half way through the grilling of the fennel, place each tomato half, cut side down, on the grill.  Watch the tomatoes carefully and the amount of juice they contain will impact the grilling time.
  4. Place both vegetable on a serving dish, drizzle with the mustard dressing and garnish with a few of the fennel ferns.
 
NOTE: The core of the fennel bulb remains intact through both cooking processes.  It serves to keep the bulb together while cooking, but it should be cut away on the plate, as it is too tough to eat.
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TOMATO GOAT CHEESECAKE

8/23/2017

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​Serves:  6 – 8 as an appetizer
 
1 prepared pie crust
 
8 ounces softened goat cheese , at room temperature
1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water
½ cup heavy cream
1 medium red onion, cut into thin wedges and oven roasted & cooled
½ cup diced tomatoes
1½ teaspoon sugar
10 to 12 fresh basil leaves, save the smallest for garnishing
½ teaspoon ground white pepper
½ teaspoon of salt
16 pitted kalamata olives, divided into 8 & 8
8 to 10 cherry tomatoes, halved
Fresh salad greens and a good Italian bread, sliced
 
Equipment: spring-form baking pan
 
  1. Preheat oven to 325º.
  2. Roll out the pie crust to about ⅔ to ¼ inch thick.
  3. Line the bottom of the spring form pan with the piecrust, with just a slightly raised edge around the perimeter.  Pierce the dough with a fork at intervals.  Bake in the heated oven for about 25 minutes, until golden.
  4. Remove piecrust to a rack to cool.
  5. Meanwhile, place the cheese, cream, dissolved gelatin, diced tomatoes, half of the onion wedges, sugar, white pepper, salt, half the basil leaves and half of the olives into a food processor or blender.  Pulse until smooth.
  6. Pour the cheese mixture into the spring-form baking pan and refrigerate for at least 2 hours.
  7. Let the cheesecake come to room temperature before serving.
  8. Carefully remove the cheesecake from the form, retaining the bottom and place it on the flat surface of a serving dish.
  9. Garnish the top of the cheesecake with the cherry tomatoes, the remaining olives, onion wedges and basil leaves.
  10. Serve with fresh salad greens and a good crusty Italian bread
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MAPLE BOURBON BARBECUED SPARERIBS

8/16/2017

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Serves: 3-4
 
2 cups bourbon barrel aged Connecticut maple syrup
5-6 tablespoons brown sugar
1 tablespoon garlic, minced or pressed
2 teaspoon fresh ginger, minced
Salt and freshly ground pepper
Two 3-pound racks pork spareribs
 
  1. Preheat the oven to 350°.
  2. In a saucepan, combine the bourbon maple syrup, brown sugar, garlic, ginger and 1 teaspoon each of salt and pepper; bring to a boil.  Simmer over low heat for 15 minutes.
  3. Meanwhile, set each rack of ribs on a large rimmed baking sheet, meaty side up, and season all over with salt and pepper.  Roast the ribs for 30 minutes.
  4. Brush the ribs with some of the sauce and roast for about 30 minutes longer, brushing with the sauce every 15 minutes and shifting the racks of ribs occasionally.  If the pan juices begin to burn, add a few tablespoons of water to the pans and scrape up any caramelized drippings; add the drippings to the glaze.  Remove from the oven.
  5. Preheat the grill on medium high.
  6. Place the rib racks on the grill meaty side down for about 2 minutes.  Turn the ribs and grill for another 2 minutes.  They should become glazed and crisp but not black.  Transfer to a large platter or a safe working surface.  Cut in between the bones, mound the ribs on a serving platter and serve.
 
NOTES:
  1. If the grill isn’t possible, the ribs can be broiled.
  2. Cutting each rack of ribs into two pieces, makes them easier to turn in the oven and on the grill
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GRILLED PORK CHOPS WITH APRICOT HONEY JAM

8/9/2017

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Serves 2
 
Brine:
1½ quarts cold water
⅓ cup Kosher salt
4 heaping tablespoons of brown sugar
 
Recipe:
2 -¾ to 1 ½ inch thick loin pork chops
Spray olive oil
Salt & fresh ground pepper
⅔ cup apricot and honey jelly, melted
4 -6 long sprigs rosemary
 
  1. Combine salt and brown sugar in cold water inside a large re-sealable plastic bag.  Manipulate until the salt and sugar has dissolved.
  2. Add the pork chops to the brine and re-seal pressing out as much air as possible.  Leave in refrigerator for at least 1 hour, up to 3 hours.
  3. Remove chops from the brine.  Dry thoroughly with paper towels.
  4. Spray chops with a light coating of olive oil.  Season with salt and pepper.
  5. Preheat grill for 10 minutes on high.  Turn grill down to medium and place rosemary springs on the grill.
  6. Place chops on the grill on top of the rosemary sprigs and cook for 4 minutes.  Turn the chops and cook for another 4 minutes.
  7. Turn the chops again and cook for an additional 2 to 3 minutes per side, depending on the size.
  8. Move chops to a platter.  Coat with melted jelly on both sides.  Tent platter with aluminum foil and let chops rest for 5 minutes before serving.
 
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WINE STEAMED ARTICHOKES WITH FETA AND PANKO

8/1/2017

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​Serves: 4
 
4 globe artichokes, destemmed, trimmed, washed and drained
2 small cloves garlic, smashed
2 cups dry white wine plus 3 tablespoons
4 tablespoons panko crumbs
6 tablespoons crumbled feta cheese, softened in the microwave
1 tablespoon parsley, shredded
4 tablespoons butter
Salt & pepper
 
  1. Place a large pot, preferably one with an interior colander, on the stovetop.  Pour 2 cups of wine into it.
  2. Add the garlic, under the colander if you have it.
  3. Place the 4 artichokes snuggly together bottoms down.
  4. Turn the heat to medium and bring to a low simmer.  Cook for approximately 30 to 40 minutes, depending on the size of the artichokes. 
  5. Occasionally check the liquid volume, adding a bit of water if necessary.
  6. When the heart can be easily pierced with a skewer or long fork tine, remove them to a baking dish, still snuggly fitted and bottoms down.
  7. Pre heat oven to 250º.
  8. In a small bowl, mix the panko, feta, parsley and 1 to 2 tablespoons of the reserved wine.
  9. Divide the panko mixture into 4 parts.  With a tablespoon, fill the leaves of each artichoke with the mixture.
  10. Place the baking dish into the oven and bake for no more than 15 minutes.  You only want the cheese to melt.
  11. Melt the remaining butter in small ramekins or dipping cups.  Add the remaining wine, season with salt and pepper.
  12. Serve the artichokes with the sauce.
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SPINACH CANNELLINI BRUSCHETTA

7/26/2017

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​Makes 2 cups
 
1 -15 oz. can of cannellini beans, well rinsed and drained
4-6 tablespoons of grated Parmesan cheese
4 cups spinach leaves, washed and dried
½ cup parsley, shredded
1 small clove garlic, pressed or minced
¼ cup green olive oil
½ teaspoon salt
Freshly ground black pepper
¼ cup fresh lemon juice
1 tablespoon pignoli nuts
Sliced Italian bread
 
  1. In a dry, non-stick pan, toast the pignoli nuts for 1 to 2 minutes.  Set aside.
  2. Place the beans, spinach, cheese, parsley, garlic salt and pepper in a blender or food processer.  Mix or pulse until well blended.
  3. Add half the oil and all of the lemon juice and mix or pulse again.
  4. Adjust the seasoning and add additional oil if needed.
  5. Toast the bread until golden brown.
  6. Spoon the spinach mixture on each piece of toast and top with the toasted pignoli nuts.
 
Variations: 
Mashed avocado and bacon bits together, spread on toast and top with cherry tomatoes.
Spread a basil pesto on toast and top with a thick slice of ripe tomato and a tiny basil leaf.
Blend cooked asparagus, ricotta and a drop of lemon juice and spread on toast.
Etcetera, etcetera.............
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CREAM OF BEET

7/19/2017

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​Makes approximately 2 cups
8 oz. steamed or roasted beets
6 oz. plain non-fat Greek yogurt
2-3 tablespoons good green olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed or finely minced
½ oz broken walnuts
Salt & freshly ground pepper to taste
 
  1. Place the nuts, oil, garlic, salt and pepper in a food processor or a blender and processor until pureed.
  2. Add the beets and process again until well blended.
  3. Finally, add the yogurt and process one more time.
  4. Let stand, covered, for at least one hour and serves as desired.
 
Variation: Substitute ¼ cup shredded mint and 3 tablespoons of minced chives for the garlic and nuts.  Stir the herbs in after all the processing/blending has been completed.
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PEACH CUSTARD TART WITH GINGERSNAP CRUST

7/12/2017

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​Makes 1 - 9 inch tart
 
Crust:
9 ounces gingersnap cookies (about 32 - 34 cookies), coarsely broken
¼ cup (½ stick) unsalted butter, melted
1 tablespoon pulverized, crystalized ginger
Pinch of salt
 
Filling:
4-5 large, ripe yet firm peaches, peeled and sliced into wedges
¼ cup whipped cream cheese
1/3 cup heavy cream
½ cup brown sugar
2 extra-large eggs, well beaten
½ teaspoon ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
½ teaspoon vanilla extract
 
Equipment:
9 inch tart pan with removable bottom
 
 
For crust:
1.Preheat oven to 325°F.
2.Finely grind gingersnap cookies in processor (yielding 1 ½ to 1 2/3 cups).  Reserve 1 heaping tablespoon for garnish.
3.Add melted butter, pulverized ginger and salt; process until moistened.
4.Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.  Get the crust as high around the sides of the tart pan as possible.  Place pan on rimmed baking sheet.
5.Bake for 10 minutes.  Remove from the oven and set on a cooling rack.
 
For the filling:
  1. Raise the oven temperature to 350°.
  2. Arrange the sliced peaches in concentric circles in the cooled crust.
  3. Place cream cheese, cream and brown sugar in a processor and pulse until smooth.
  4. Add the beaten eggs and pulse until completely incorporated.
  5. Add the cinnamon, allspice, nutmeg and vanilla, again pulsing until completely incorporated.
  6. Pour the mixture over the peaches and bake for 30 to 40 minutes, until the custard is set and an inserted toothpick comes out clean.
  7. Sprinkle the reserved tablespoon of ground gingersnap over the top of the tart.
  8. Serve warm or room temperature with ice cream, whipped cream or on its own.
 
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Tomato and Zucchini Salad

7/8/2017

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Ingredients
  • 2-1/2 pounds tomatoes cut into wedges
  • 3 medium zucchini, halved lengthwise and thinly sliced
  • 2 medium sweet yellow peppers, thinly sliced
  • 1/3 cup cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1-1/2 teaspoons salt
  • 1 tablespoon each minced fresh basil, parsley and tarragon
Directions
1. In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs.

2. Just before serving, drizzle dressing over salad; toss gently to coat. 
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Pork and Mushroom Stuffed Peppers

7/5/2017

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​Serves 4 – 5
 
 
4 to 5 large bell peppers, de-stemmed and clean of seeds
Oil spray
2 tablespoons olive oil
1 large garlic clove, minced or pressed
1 onion*, finely diced
¾ to 1 lb. ground pork
1 cup diced mushrooms (button or shitake work well)
1 cup diced tomatoes
½ cup shredded cilantro
 
  1. Preheat the oven to 375o.
  2. Spray a baking dish with oil.  Add the peppers, opening down.
  3. Bake the peppers for about 12 to 15 minutes.  Remove from the oven.
  4. Heat the oil in a large sauté pan.
  5. Add the minced garlic and gently sauté for a minute.
  6. Add the onions and sauté until translucent.
  7. Add the pork and cook while stirring for 2 to 3 minutes.
  8. Add the mushrooms and mix gently.  Cook for another 2 or 3 minutes.
  9. Add the tomatoes, stirring for another 2 to 3 minutes.
  10. Remove the pork mixture from the heat.  Add the cilantro and mix well.
  11. Using a large spoon, fill each pepper with the stuffing mixture.
  12. Place baking dish into the oven and bake for about 10 minutes
 
*Shallots, leeks, garlicscapes and ramps are all happy variations depending on availability.
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Strawberry Coconut Soup - No Cook, No Dairy

7/3/2017

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​Serves 4
  • 2 cups Strawberries
  • 1 cup Orange Juice*
  • 1 cup Coconut Milk
  • 1 teaspoon good vanilla extract
  • 5 Mint leaves
 
Directions
  1. *If you are squeezing fresh oranges, you may want to use ½ cup orange juice.  Fresh has a much stronger flavor than pre-squeezed juice (even if it is 100% not from concentrate without pulp – which is what we used). Add a little more coconut milk or water if you need it to be a thinner consistency if you are fresh-squeezing the oranges.
  2. First, hull the strawberries, discarding the leafy tops. Then roughly chop them and add them to a blender. Add the orange juice, coconut milk, vanilla and mint leaves to the strawberries.  Puree until smooth, then serve chilled.  Garnish with strawberries or a few sprigs of minced mint leaves.
 
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Strawberry Rhubarb Crisp - Slow Cooker

7/3/2017

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​Ingredients
3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into cubes
Whipped cream, if desired
Steps
1    In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
2    In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
3    Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.
 
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Trick Snow Peas

6/28/2017

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Serves 6 to 8
 
1 lb. fresh snow peas
8 oz. whipped cream cheese
¼ teaspoon freshly ground black pepper
½ cup frozen green peas (keep in a bowl in the freezer until needed)
 
  1. Line a cookie sheet with plastic wrap.
  2. Rinse the snow peas with cold water and drain on a paper towel.
  3. Pull off the “string” of each pod on the inside of its curve with a paring knife.
  4. Make a slit in the pod where the string was, slightly opening the pod.
  5. In a small bowl, mix the cream cheese and the pepper well.
  6. If you have a pastry decorating bag, great.  If not, use a small plastic bag and, once filled, cut a small hole in one corner.
  7. Fill the bag with the cream cheese mixture.  Squeeze a little of the mixture into each slit pod and place it on the cookie sheet.
  8. When you have as many as you want, remove your peas from the freezer.
  9. Place 3 or 4 peas into the mouth of the pods, sticking them into the cream cheese mixture.
  10. Cover the cookie sheet with plastic and place into the refrigerator until ready to serve.  They can stay fresh for up to 4 days.
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BUSY WOMAN’S STRAWBERRY TART

6/20/2017

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​Serves 6
 
1 lb. ripe strawberries, stem and leaves removed then sliced vertically
1 sheet frozen puff pastry dough, defrosted as instructed
1 cup whole milk ricotta
2 heaping tablespoons brown sugar
1 cup strawberry jam
 
Optional: fresh mint leaves
 
Equipment:  14” retangular tart pan with removable bottom
                        Pie weights (or marbles, or dried beans)
 
  1. Heat oven according to the instructions on the pastry package.
  2. Roll out the defrosted dough on a lightly floured surface.
  3. Transfer the dough to the tart pan.  Fold the edges over into the inside and press them gently into the inside and bottom of the tart.
  4. Line the dough with a sheet of aluminum foil, shiny side down.
  5. Fill the tart with pie weights.
  6. Bake for instructed by the dough packaging.
  7. Remove from the oven.  Remove the weights and the foil lining.
  8. Return to the oven for about 5 minutes.
  9. Mix the ricotta and the brown sugar well.
  10. Melt the strawberry jam in the microwave or on the stovetop.
  11. Remove the tart crust from the oven.
  12. Spread the ricotta mixture along the bottom of the tart.
  13. Add the strawberries, in some evenly distributed pattern, as pleases you.  Spoon or brush the melted jam across the top of the tart.
  14. Bake for an additional 5 to 8 minutes.
  15. Cool slightly.  Garnish with mint leaves if desired and serve.
 
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GINGER WILTED TATSOI

6/13/2017

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​Serves 2
 
8 to 10 bunched stalks of tatsoi, removed from center bunching stalk
1 to 2 tablespoons good green olive oil
1 medium size clove of garlic, pressed or minced
1 – 1½ teaspoons finely minced ginger
Salt and pepper
 
  1. Heat oil in deep sauté pan or wok.
  2. Add garlic and ginger to the pan and cook gently until almost translucent.
  3. Add salt and pepper to taste.
  4. Add the tatsoi and cover over medium flame.
  5. As the tatsoi begins to sweat, toss the stalks and leaves to distribute the greens in the pan.  Repeat until the ginger and garlic are worked into the tatsoi and the leaves begin to wilt.
  6. Remove from heat while the greens are still a bright green.
  7. Serve immediately.
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SHRIMP WITH MUSHROOMS AND RAMPS IN COCONUT MILK

5/24/2017

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Serves: 4
 
2 tablespoons olive oil
½ cup diced ramp bulbs and stems
2 cups sliced shitake mushrooms
1 cup dry white wine
1 can “lite” coconut milk
1 lime – zest separate from juice
24 extra-large shrimp, shelled with tails intact
½ cup shredded cilantro leaves
1 cup shredded ramp leaves

  1.      Heat oil in large deep sauté pan.  Bring heat to medium high.
  2.      Add diced bulbs and stems, sauté for about 3 to 5 minutes, until translucent.
  3.      Add the sliced mushrooms.  Mix well and cook for about 5 minutes.
  4.      Add the wine and allow to reduce by half.
  5.      Add the coconut milk, stir well and allow to cook for about 5 minutes.
  6.     Add the zest.  Mix well.
  7.    Add the shrimp and raise heat to high.  Mix gently but well.  Cook for about 3      minutes.  The shrimp should still be pink when done.
  8.      Add cilantro and ramp leaves, mix well.  Remove pan from heat.
  9.      Serve over rice immediately.  Black Chinese rice is a perfect foil for this dish.
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ARUGULA, TOMATOES AND SWEET RICOTTA

5/9/2017

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​This might be called, in the cooking jargon of today, a non-recipe.  It proves the maxim that simple is always elegant and in this case, divinely tasty.
 
Serves 2
 
½ lb. fresh young arugula
2 large ripe tomatoes
½ cup fresh, whole milk ricotta
1 ripe avocado
 
2 Tablespoons of good green olive oil or fresh basil pesto

  1. Mound the arugula on a serving dish.
  2. Slice the tomatoes and arrange on top of the arugula.
  3. Slice the avocado and intersperse it with the tomato slices.
  4. Spoon a generous tablespoon or more of the ricotta between the tomato and avocado slices.
  5. Drizzle either the olive oil or the pesto across the top of the salad and serve.
 
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EDAMAME WITH BLACK RICE, SESAME AND MINT

4/26/2017

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Picture
Serves: 4
 
2 cups cooked Chinese black rice (follow direction on individual brand)
2 cups fresh edamame beans
2 tablespoons good olive oil
6 tablespoons shredded mint leaves
1 tablespoon sesame seeds
Salt and fresh ground pepper to taste
 
  1. Bring 3 quarts of salted water to a boil.
  2. Add the edamame beads to the boiling water for approximately 2 minutes.
  3. Drain the beans thoroughly.
  4. In a serving bowl, mix the beans and the black rice with 1 tablespoon of the oil.
  5.    Add the mint leaves and toss lightly.  Add the additional oil as needed to moisten the mixture, but not overwhelm it.
  6. Sprinkle with the sesame seeds, salt and pepper and serve.
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