Category Archives: ENGLISH

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Cauliflower Mash


  • 1 small cauliflower chopped
  • 1 large potato (10 oz) peeled and diced
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 1 Tbsp butter
  • 1/4 cup milk

Cook cauliflower and potato with enough water to cover until tender. Drain and mix with milk, butter, cumin, salt and return mixture to pot. Stir until heated through.

Drizzle with cilantro pesto before serving.

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Lasagna Bolognese


lasagna

  • 1 lb. ground beef
  • 2/3 cup finely chopped onion
  • 5 cloves garlic, minced
  • 1 14.5-oz. can diced tomatoes (or 2 large fresh tomatoes)
  • 1 15-oz can tomato sauce
  • 12 dried lasagna noodles
  • 1 15-oz container whole milk ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 cup shredded cheese
  • 1/3 cup milk
  • 3/4 Tbsp parsley
  • 3/4 Tbsp basil
  • 3/4 Tbsp oregano

In a dutch oven, cook beef, onion, and garlic over medium heat until beef is browned; drain fat. Stir in tomatoes, tomato sauce, and 3/4 tsp salt. Bring to a boil. Reduce heat. Cover and let it cook for 30 minutes. Uncover it and cook 15 more minutes.

Cook noodles according to package directions.

In a medium bowl, mix ricotta, egg, 1/4 cup of Parmigiano-Reggiano cheese, milk, parsley, basil, oregano, and 1/4 tsp salt. Combine well and set aside.

Preheat oven to 375 degrees. Drizzle bottom of a baking dish with olive oil. Arrange 3 noodles in a single layer. Spread with 1/4 of the filling. Top of 1/4 of the sauce and 1/4 of the shredded cheese. Repeat layers. Sprinkle top with remaining Parmigianio-Reggiano.

Bake covered for 30 minutes. Uncover and bake for 15 minutes or until cheese is golden brown.

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Quinoa Salad with Apples and Cranberries


quinoa cranberries apple

  • 2 cups uncooked quinoa
  • 4 cups water
  • 1 tbsp vegetable oil
  • 2/3 cup walnuts
  • 2/3 cup feta cheese
  • 1/2 cup cranberries
  • 2 apples peeled and cut in pieces

Dressing

  • 2 tbsp agave nectar (or honey)
  • 1 lime
  • 2 tbsp olive oil
  • 1/3 cup walnuts

In a medium-size saucepan, combine the quinoa, vegetable oil, and water, then bring them to a boil (Season with salt and garlic salt to taste). Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.

Add the apples, cranberries, feta cheese and 2/3 cup of walnuts to the quinoa and toss the ingredients well.

Dressing. Add olive oil, 1/3 cup of the walnuts, agave nectar and lime juice to a food processor.

Add the dressing to the quinoa and toss once more to coat the salad. Serve at room temperature.

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Italian Chicken


italian chicken

Based on Rocco Dispirito’s Italian Chicken but with a few variations.

  • Olive Oil
  • 2 pounds boneless skinless thin-cut chicken cutlets
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1.5 cups chicken broth
  • 4 tsp flour dissolved in 3 tsp water
  • 1 tsp rosemary
  • 5 thin lemon slices
  • 3 tbsp capers
  • 2 tbsp unsalted butter

Season chicken with salt and pepper on both sides. Coat a skillet with olive oil. Cook cutlets until lightly browned (about 2-3 minutes per side). Transfer to a plate.  Add chicken broth to the skillet and bring to a simmer. Add the dissolved flour and whisk until thickened. Return chicken to the pan with rosemary, lemon slices, butter and capers. Gently simmer until chicken is cooked through and sauce is slightly thickened.

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Steak Starter


From Robb Lucas  (Chef at Koi).  Easy and Delicious…

 

  • 1 tbsp. olive oil
  • 1 green bell pepper cut in 1-inch pieces
  • 1 tbsp soy sauce
  • 1/4 cup sour cream
  • 3/4 cup cilantro leaves lightly packed
  • 1 small organic clove, peeled
  • 2 oz. cream cheese
  • salt
  • 1 (10 to 12 oz) rib eye steak
  • garlic salt
  • black pepper

1- Cook peppers in olive oil in large skillet over medium heat 5 minutes or until soft. Add soy sauce. Set aside.

2- Pulse sour cream, cilantro and garlic in blender. Add peppers and cream cheese. Puree until smooth. Season sauce to taste with salt. Set aside.

3- Sprinkle rib eye with garlic salt and pepper. Grill steak covered with grill lid over medium-high heat 5 minutes on each side or until desired degree of doneness. Remove from heat. Let stand 10 minutes. Slice diagonally into bite-size pieces. Serve with the pepper cream sauce.

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Quinoa Salad in lime and wine sauce


  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons lime juice (about 1 lime)
  • 2 tablespoons white wine
  • 1/2 cup (1/4 pound) unsalted butter, chilled and cut into small pieces
  • 1 large can of mushrooms
  • 1 large can of asparagus
  • Salt and pepper

Cook the quinoa in 2 cups of water (add salt, a tablespoon of olive oil and garlic or onion salt to taste). While the quinoa is cooking, heat one tablespoon of the oil in a pan. Add the garlic and sauté until lightly browned. Add the lime  juice and wine and allow the mixture to reduce until it is syrup-like. Reduce heat to low and whisk in the cold butter, a few pieces at a time, until the sauce is smooth. Season with salt and pepper and keep warm.

Drain the quinoa and stir into the sauce. Add the mushrooms and asparagus. Serve cold.

 

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Eggs Benedict


This recipe makes 4 servings.

 Poached eggs:

  • 8 eggs
  • Water
  • 1 teaspoon distilled white vinegar

Hollandaise Sauce:

  • 4 egg yolks
  • 2 tablespoons lime juice
  • 2 teaspoons vinegar
  • ½ teaspoon salt
  • 1 cup melted butter
  • Paprika and pepper to taste

English Muffins:

8 slices smoked salmon

4 English muffins, split

Directions

  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, salt, pepper, and paprika.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in lime juice and vinegar, then remove from heat. Place a lid on pan to keep sauce warm.
  3. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
  4. While eggs are poaching, toast the English muffins and once they are toasted, top each one with a slice of salmon and one poached egg.
  5. Place 2 muffins on each plate and drizzle with hollandaise sauce. Serve immediately.
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Puff Pastry Strawberry Dessert


strawberry dessert

  • 1 box puff pastry sheets (2 sheets)
  • 1 can Nestle’s table cream
  • 1 can condensed milk
  • strawberries
  • Confectioner’s sugar

Unfold the 2 pastry sheets.  Place them onto baking sheets. Prick the pastry thoroughly with a fork. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool for 30 minutes.  Cut them in the desired shape and set them on a deep baking dish.  In this case every sheet was cut in 3 pieces and set in 3 groups of 2 layers.

Mix the table cream with the condensed milk.  Pour on pastry sheets.  Add strawberries. Sprinkle sugar on top.  ( I added milk’s mix and strawberries also between the layers of pastry sheets). Put in the fridge before serving.

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NY Steak Marinade


  • 4 – 1″ New York Strip Steaks
  • I clove garlic (minced)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Balsamic vinegar
  • freshly ground pepper to taste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Soy sauce
  • 1 tablespoon Olive oil

Combine all ingredients in a glass dish. Marinate the steaks in the dish at least one hour or overnight in the refrigerator

On to the Grill!