Tamatem Ma’Amrine is a Moroccan dish of roasted tomatoes stuffed with albacore, capers, olives and preserved lemon..
Tamatem Ma’Amrine (click to enlarge)
Adapted from a recipe by Claudia Roden
Carve a lid out of the tomatoes and scoop out the insides as you would a jack-o’-lantern. Don’t let the walls get too thin, or the tomatoes will split while roasting. Turn the tomatoes upside down and let the water drain.
Meanwhile, flake apart US Pacific troll or line-caught albacore and toss gently in extra virgin olive oil with bits of roasted red pepper, coarsely chopped capers and black olives, thinly slivered preserved lemon and chopped flat-leaf parsley.
Season tuna mixture with cracked coriander, fennel and white sesame seeds and stuff into the tomatoes.
Drizzle with a little more olive oil and season with sea salt and cracked pepper. Roast in a 375 degree oven until slightly blackened, perhaps 30 minutes.
Serve warm or refrigerate and serve cold; a crisp salad goes well in either case.
Originally a peasant dish (perhaps of stewing hen or rooster) from the Abruzzo region in Italy, Americans were likely first introduced to this classic in a 1969 article from the New York Times.
My riff on America’s Test Kitchen’s modern adaptation (see video below) uses locally pastured chicken thighs, prosciutto, garlic, fresh herbs, chicken stock and white wine, all served over fennel-scented brown rice with toasted shallots and flat-leaf parsley..
Pollo Canzanese (serves 2-4)
4 large skin-on, bone-in, pastured chicken breasts
2 ounces prosciutto, cut into 1/4-inch dice
2-3 cloves garlic, slivered (not minced)
2 tablespoons olive oil, divided
2 teaspoons sprouted wheat or spelt flour
1-1/4 cups dry white wine
3/4 cup homemade chicken stock
2 bay leaves (fresh preferred)
2 sprigs rosemary, stripped, leaves chopped (reserve the stems)
8 leaves fresh sage
3 whole cloves
juice of 1/2 fresh lemon
1/2 teaspoon red pepper flakes
1 tablespoon cultured butter, cold
freshly-cracked black pepper
Rinse chicken and pat dry. Refrigerate, uncovered 4 hours or overnight to help ensure a crispy skin when cooked.
Heat 1 tablespoon olive oil in a heavy-bottomed skillet over medium heat until shimmering. Add prosciutto and sauté until lightly brown, about 2 minutes. Add garlic and sauté 1 minute more. Use a slotted spoon to transfer the prosciutto and garlic to a side dish.
Return the pan to the heat and add the remaining tablespoon of olive oil. Once the oil is shimmering, season the chicken with pepper and place in the hot oil skin-side down. Allow the chicken to cook without moving until golden brown, about 5-6 minutes. Turn the chicken over cook another 5 minutes, again without moving. Transfer the chicken to a side dish.
Pour off all but 1 tablespoon of olive oil/fat, reserving the remainder for the rice.
Sprinkle the flour into the pan and whisk continuously to form a light roux, about 1 minute.
De-glaze the pan with the wine, taking care to scrape up all the brown bits (the fond) from the bottom.
Add the cooked prosciutto and garlic back into the pan along with the bay leaves, sage, cloves, rosemary stems (without leaves) and red pepper flakes. Stir to combine.
Add the chicken to the pan, making sure that the volume of liquid is sufficient to rise to a point just below the crisp chicken skin. Pour a little liquid off if there’s too much, or add a little stock if there isn’t enough.
Place the uncovered pan into a 325 degree oven and cook until the chicken is fork tender, about 1 hour.
Toast the fennel in a heavy-bottomed saucepan set over medium heat until fragrant, about 1 minute.
Add the reserved oil/fat and shallots and cook until lightly browned, about 2 minutes.
Add the rice and stir to coat.
Add the stock and bring to a boil. Reduce heat, cover and simmer until done, about 45 minutes.
To Finish and Serve
Remove the pan with the chicken from the oven. Transfer the chicken to a platter and cover with foil.
Working quickly, put the chicken pan on the burner over medium-high heat. Pick out and discard the cloves, sage, bay and rosemary stems.
Remove the pan from the heat and stir in the lemon juice, chopped rosemary leaves, parsley and butter and whisk until smooth.
Line a platter with the rice and ladle the sauce over the rice. Place the cooked chicken on top of the rice, drizzle with a little of the sauce and serve piping hot.
A seasonal, Franco-Italian dish of fresh cauliflower, EVOO, homegrown garlic and thyme and the zest & juice from a Meyer lemon. Topped with sea salt, cracked pepper and local sprouts. Slightly crisp on the outside, with a luxurious, creamy interior. Look for the recipe in the comment section at the bottom of this post..
From Wikipedia..
Cauliflower has a long history. François Pierre La Varenne employed it in Le cuisinier françois after it had been introduced to France from Genoa in the 16th century. Cauliflower is featured in Olivier de Serres’ Théâtre de l’agriculture (1600), as cauli-fiori “as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy”, but they did not commonly appear on grand tables until the time of Louis XIV.
Cauliflower is low in fat, low in carbs but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.
Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.
Other glucosinolates
Carotenoids
Indole-3-carbinol, a chemical that enhances DNA repair and acts as an estrogen antagonist, slowing the growth of cancer cells.
Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, had no significant effect on the compounds.
A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.
100g of cauliflower contains the following nutritional information according to the USDA:
A simple, classic Roman preparation of fresh broccoli sautéed in olive oil with loads of garlic and red pepper flakes, finished with Mediterranean sea salt, freshly-ground black pepper and a few shreds of soft Bel Paese.
Highly nutritious and pretty seriously delicious..
Homemade pizza, that is. Roasted fresh red peppers, tomatoes, extra virgin olive oil and heirloom garlic, thinly-sliced Soppressata di Puglia, fresh mozzarella and Texas-grown Albahaca basil, all on a thin, crisp cornmeal crust. Sea salt and cracked black pepper..
Bits and pieces of leftover smoked pheasant with onions, garlic, mushrooms, asparagus, Arborio rice, pheasant stock, French vermouth, fresh herbs and lots of cracked pepper..
Smoked Pheasant Risotto with Field Mushrooms and Baby Asparagus
1/2 cup white onion, diced
1-2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon pastured butter
1 cup French dry vermouth
1 bunch fresh herbs
5 cups pheasant stock, divided
2/3 cup mushrooms, sliced
1/2 cup fresh asparagus, cut into 1/2-inch pieces
1/2 pound smoked pheasant, torn into small pieces
1 cup Arborio or Bomba rice
pieces of pheasant skin
pink peppercorns
aged Parmesan
Toast the onions in a dry skillet over medium heat until nicely browned. Add the butter, olive oil and garlic, stir to combine and cook 1 minute. Add the vermouth and scrape loose any brown bits from the bottom of the pan. Allow the mixture to cook down until the liquid has been reduced to about 1/3 cup.
Add the rice, stir to combine and cook 2 minutes. Add 3 cups stock and reduce heat to a gentle boil and cook 20 minutes, stirring frequently.
Meanwhile, toast the pieces of skin in a heavy skillet until the fat has rendered and the skin has begun to darken and crisp. Transfer the skin to a cutting board and allow to cool enough to handle. Chop the skin into small pieces, add to the rendered fat (add a little butter if there isn’t enough) along with the mushrooms and saute until golden. Set aside.
Once the rice has absorbed most of the liquid, add another 1-1/2 cups of stock and simmer, stirring constantly, until half the liquid is absorbed. Add the pheasant, mushroom mixture and asparagus and cook (again stirring constantly) until the asparagus is tender and the pheasant is warmed through. Use the last 1/2 cup of stock if needed to prevent the pan from getting dry. Season liberally with freshly-cracked pink pepper and taste for salt (although it usually doesn’t need any).
Turn the finished risotto out onto pre-warmed plates and finish with a little aged parmesan if desired. Properly made risotto has a creamy texture and is wet enough to slide around the plate a little.
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In Texas, most pheasant hunting takes place in the 3 dozen or so northernmost counties (the Panhandle), where the next season runs December 3rd through January 1st. Playa lake bottoms are a consistently productive location for both ducks and Ring-necked pheasant.
Orange and Fennel-Roasted Chicken, risotto with green beans, browned pearl onions and fried capicola..
Orange and Fennel-Roasted Chicken
Marinate locally-pastured chicken pieces (I’m using bone-in, skin-on thighs) in a mixture of raw olive oil, freshly-squeezed orange juice, garlic and cracked fennel seeds for 4-8 hours, turning once.
Remove chicken from refrigerator, wipe off excess marinade and season liberally with sea salt and freshly-ground black pepper. Allow to stand at room temperature for 30 minutes, then roast in a 375 degree oven until crisp and the juices run clear, about 40 minutes.
Meanwhile, saute pearl onions and roughly-chopped dry coppa (capicola) in a bit of olive oil until nicely browned and slightly crisp. Use a slotted spoon to remove the onions & coppa to a plate, then add bomba rice to the pan, stirring to coat each grain with the flavored oil that remains.
Add three times the amount of vegetable stock, chicken stock or water to the pan as you have rice, and allow it to come to a boil. Reduce the heat to medium-low, add cut fresh green beans and allow to simmer, stirring continuously until the rice is tender, about 20 minutes. Add the onions and coppa, stir to combine and remove from heat. Allow to stand 3-5 minutes before spooning onto a serving dish.
Top cooked rice with the roasted chicken and pour the pan juices over the top. Garnish with fennel fronds and serve immediately.
The finest Carnaroli rice is cooked in a soffritto of fresh garlic and raw olive oil, with Pinot Gris, homemade chicken stock, baby peas, soft sun-dried tomatoes, bits of Jamón Serrano ham, fresh herbs, cold butter and Parmigiano-Reggiano..
“There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure.
The rice is first cooked briefly in a soffritto of onion or garlic and butter or olive oil to coat each grain in a film of fat, this is called tostatura; white or red wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter and finely grated Parmigiano-Reggiano cheese are vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat. Fish and seafood risotti generally do not include cheese.
Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.” –Wikipedia
Calendula-colored, homemade ravioli filled with roasted butternut squash and served over a sauce of pepe rosso and fresh Roma tomatoes. Topped with Mediterranean micro-greens, tomato concassé and shaved asiago fresco..
Roasted Butternut Squash Ravioli with a Sauce of Pepe Rosso and Fresh Tomatoes
For the Tomato Pepper Sauce
4 Roma tomatoes, peeled, seeded and chopped
1/2 small yellow onion, diced
1/4 cup pepe rosso (sweet Italian pepper powder)
1 clove garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon pastured butter
1 teaspoon fresh marjoram
1 tablespoon fresh red basil
sea salt and freshly ground black pepper
Heat olive oil and butter in a heavy skillet over medium heat. Add the onions and garlic and cook until soft and fragrant, about 4 minutes. Add tomatoes and pepe rosso, reduce heat to low and simmer 1 hour, stirring often. Add herbs and simmer 10 minutes, then season to taste with salt and pepper. The sauce may be left coarse or puréed as you see fit.
For the Concassé
1-2 Roma tomatoes, cored
1 teaspoon olive oil
2 teaspoons fresh Italian parsley, torn
pinch sea salt
Blanch the tomatoes in boiling water for 45 seconds. Use a slotted spoon to transfer the tomatoes to a plate to cool, then peel off and discard the skin. Split the tomatoes in half then gently squeeze out and discard the seeds. Coarsely chop the tomatoes and toss with olive oil, parsley and salt.
For the Pasta
1 1/2 cups organic, all-purpose flour
1 large pastured egg at room temperature
1 1/2 tablespoons filtered water at room temperature
1/2 teaspoon olive oil
1/4 teaspoon fine sea salt
1/4 cup dried calendula (for color and a slight bitter flavor, optional)
Combine flour and salt into a mound on a large, flat work surface. Make a small well in the center of the mound. Crack the egg into the well, drizzle in the olive oil and beat lightly with a fork.
Working in a clockwise direction, use one hand to mix in the flour from the inside of the well while using the other hand to keep the outside of the well intact. Continue working the flour until a smooth, non-sticky dough is formed. Cover dough with a damp kitchen towel and allow to rest 30 minutes.
For the Filling
1 small butternut squash
1 tablespoon pastured butter
1 shallot, minced
1 clove garlic, minced
1 1/2 tablespoons fresh cream
sea salt and freshly ground black pepper
Split the squash lengthwise and clean out the seeds and any excess fibrous material. Brush the insides of the squash with olive oil and sprinkle lightly with salt and pepper. Roast the squash in a 400 degree oven until tender and slightly caramelized, about 30 minutes. Allow to cool, then use a spoon to scoop the flesh into a food processor. Add the cream and process into a smooth puree.
Heat the butter in a heavy skillet over medium heat. When the foam subsides, add the shallot and garlic and sauté until fragrant, about 1 minute. Reduce heat to medium-low, add the squash and stir to combine. Mixture should be thick but spreadable, something like the consistency of wet sand. Adjust seasoning with salt and pepper if necessary and allow to cool.
To Assemble Ravioli
Roll out the dough into 2 strips about 1/8 inch thick. Arrange teaspoonfuls of squash mixture about 2 inches apart onto one of the strips of dough then lay the other strip of dough over the top, pressing out the air as you go. Use a ravioli wheel or cookie cutter to cut out individual raviolis and arrange on a baking sheet to dry for 20 minutes.
To cook Ravioli
Bring unsalted water to a rolling boil and add the calendula and 1 tablespoon olive oil. Cook the pasta until just tender, about 4 minutes (varies). Drain all but a tablespoon of water. Add torn micro-greens and toss gently to coat.
To Assemble
Ladle tomato pepper sauce into the center of a serving plate. Arrange drained pasta over the top and lightly drizzle with olive oil. Dress with tomato concassé and shaved asiago cheese.
Striped cavern tomatoes are briefly broiled, then drizzled with a white balsamic vinaigrette and topped with ricotta salata, fresh basil and fennel pollen. Garlic butter-fried croûtons on the side..
Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette
2 tablespoons white balsamic vinegar
3-4 oz tablespoons best quality olive oil
1/2 teaspoon fennel pollen
1 teaspoon fresh green basil
1/2 teaspoon fresh purple basil
1/2 teaspoon fresh oregano
pinch of sea salt & a twist of freshly-ground black pepper
1 scallion, slivered
2 fresh striped cavern tomatoes
fresh basil leaves for garnish
2 oz ricotta salata (a pressed, salted and dried variety of sheep’s milk cheese), cut or torn into small pieces
Core and split the tomatoes across the equator. Place in a heat-proof pan and broil until they turn brilliant red, about 2 minutes. Set aside to cool.
Combine the vinegar, fennel pollen, salt and pepper together in a bowl. Whisk in the olive in a slow, steady stream until completely incorporated. Stir in scallions, basil and oregano and refrigerate 20 minutes.
Melt the butter in a heavy skillet over medium heat. Add the garlic and cook 2 minutes. Add the bread cubes and cook until golden brown on all sides. Remove to a dish to drain.
To assemble, arrange two tomato halves on a chilled salad plate. Scatter ricotta and croûtons around the tomatoes and drizzle liberally with vinaigrette. Garnish with basil leaves and serve immediately.
Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata. Crunchy sea salt and freshly-ground black pepper..
Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata
For the Aillade
3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup extra virgin olive oil
Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste. Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.
Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency. Add the lemon juice the same way, then refrigerate at least 30 minutes before using.
To Prepare
Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender, about 5 minutes. Set aside.
Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade. Season to taste with sea salt and freshly-ground black pepper.
Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese. Garnish with additional fresh herbs and toasted pine nuts if desired.
Local, pastured lamb is marinated overnight in olive oil, fresh rosemary, garlic and black pepper, then grilled to medium-rare over a smoky wood fire. Served with crimini mushroom wild rice and grilled yellow tomatoes..
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Lay lamb chops in a glass dish and cover with fresh rosemary, garlic, black pepper and olive oil. Cover and refrigerate 24 hours, turning once. Allow to come to room temperature before grilling over a hot, smoky wood fire until just medium rare. Transfer to a cutting board and allow to stand 5 minutes before serving (they will continue to cook a little). Lightly oil tomatoes and grill until the first split appears.
To prepare wild rice, soak dried crimini mushrooms in hot chicken or vegetable stock for 30 minutes. Transfer mushrooms to a side dish to drain and use the soaking liquid to cook the rice until just tender, about 45-60 minutes. Melt butter over medium-high heat until shimmering, then sauté until golden brown. Stir into rice and serve hot.
Fresh tomatoes are roasted then simmered in vegetable stock with sweet peppers and fresh basil, then topped with green garlic-fried croûtons, Asiago cheese and a drizzle of fruity, raw olive oil.
Roasting intensifies the flavor of the tomatoes, roasted yellow pepper adds sweetness and the fried green garlic adds a mellow bite. Plenty of black pepper, fresh basil, olive oil and sharp cheese tie it all together..
Roasted Tomato Basil Soup with Green Garlic-Fried Croûtons, Asiago & Raw Olive Oil
3 pounds fresh, ripe tomatoes, divided
1 1/2 cups strong, homemade vegetable stock
1/2 red, yellow or orange bell pepper, blistered
3-4 bulbs green garlic plus a little of the green tops, slivered
handful fresh basil leaves, chiffonade-cut, divided
good quality raw olive oil
day-old sprouted wheat bread, cubed
1 tablespoon pastured butter
Asiago or Parmesan cheese, grated
coarse sea salt & freshly-ground black pepper
Wash and core tomatoes. Cut a small x at the pointed end of half of the tomatoes and plunge into boiling water for 30 seconds. Allow to cool enough to handle, then slip the skins off, dice the tomatoes and add to a heavy pot along with the vegetable stock. Bring just to a boil, then reduce heat to medium-low and cook uncovered until reduced and darkened, about 30-40 minutes.
Broil the other half of the tomatoes with the bell pepper until blistered and somewhat blackened. Place on a plate, cover with an inverted bowl and allow to steam for 5 minutes. Once cool enough to handle, slip most of the skin from the tomatoes, chop and add to the soup pot. Peel and dice the peppers and add to the along with 3/4 of the basil.
Melt butter in a heavy skillet over medium heat. Add bread cubes and green garlic and fry until the croûtons are golden brown. Sprinkle the croûtons with the grated cheese while still hot, then scoop the green garlic into the soup. Simmer uncovered 15 minutes, then season to taste with salt and pepper.
To serve, ladle soup into bowls, drizzle with olive oil and garnish with warm croûtons and reserved fresh basil.
Wild Alaskan salmon is marinated in genmaicha-infused olive oil before being slow-roasted and served with a pan sauce of caramelized lemons, shallots, garlic, capers, parsley and butter..
Slow-Roasted Wild Salmon with Genmaicha 玄米茶, Fried Capers and Caramelized Lemon
For the Salmon
2 wild Alaskan fillets
6 oz extra-virgin olive oil
2 tablespoons genmaicha brown rice tea
1 teaspoon paprika
coarse sea salt and freshly-ground pepper
Heat olive oil in a small saucepan over medium-low heat until it reaches 185 degrees. Remove pan from heat and stir in genmaicha. Allow to steep until the oil reaches room temperature, about 30 minutes. Pour cooled oil over salmon set in a shallow dish and marinate 1 hour.
Remove salmon from oil, drain briefly and place in a heavy skillet (skin side down) and season with salt, pepper and paprika. Roast in a 225 degree oven until it is brilliant red and flakes easily with a fork, about 12 minutes.
For the Sauce (adapted from a recipe by Michael Symon)
Heat half of the butter in a heavy skillet over moderately high heat until the bitter begins to foam. Add the lemon slices and cook until they begin to caramelize, about 3 minutes. Flip the lemons over, add the capers and sauté 30 seconds. Add the shallots and sauté another 30 seconds. Add the garlic, parsley and the remaining butter and cook until the lemons begin to lose their shape, about 1-2 minutes.
To Serve
Spoon sauce in the center of a plate. Place roasted salmon on top and garnish with lemon slices. Serve immediately.
Roasted winter squash with smoked bacon, poblano peppers, onions and toasted cumin seed..
Winter Squash, Roasted & Loaded
Split a firm, thick-walled winter squash lengthwise through the stem. Remove seeds and pulp, oil lightly and season with sea salt and freshly-ground black pepper.
Place the squash halves into a skillet or onto a baking sheet along with half of an onion, half of a poblano, half of a red bell pepper and additional chunks of peeled squash and roast at 400 degrees until the peppers are blackened.
The squash halves might need more or less time depending, but don’t let them cook until they collapse. Remove from oven and let stand 5 minutes.
Meanwhile, cook diced, thick-cut smoked bacon in a heavy skillet with a spoonful of whole cumin seeds. Add roasted vegetables, toss in some roughly-chopped fresh cilantro and taste for salt and pepper. Add a little vegetable or chicken stock to keep things moist.
Place roasted squash halves on a plate and fill with the vegetable mixture. Serve with charro or black beans on the side if you like.
Here’s a super-nourishing and frugal dish that doesn’t skimp on flavor.
Roasted San Marzano tomatoes, yellow onions, garlic and peppers with spicy Tasso ham, celery, fresh herbs and raw olive oil..
Roasted Tomato and White Bean Soup with Tasso Ham
(click image to enlarge)
Serves 2-3 as a main dish
A specialty of Cajun cuisine, tasso ham is a spicy, peppery smoked pork butt
1 28 oz can organic San Marzano tomatoes, drained (juice reserved) OR equiv. fresh plum tomatoes
1 can organic cannellini beans, drained and rinsed, OR equiv. soaked and cooked dry white beans
8 oz tasso ham, cut into cubes
1/2 large yellow onion
1 head garlic
1/2 red bell pepper
1 large Italian grilling pepper
1/3 cup celery, diced
1 bay leaf
1 6-inch sprig rosemary
3-4 basil leaves
1 small bunch thyme
2 blades mace
1 teaspoon cumin seed
1 teaspoon caraway seed
1 teaspoon celery seed
1 teaspoon hulled cardamom
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon pastured butter
2 tablespoons extra virgin olive oil
1/2 teaspoon black pepper more-or-less
3/4 teaspoon sea salt more-or-less
Lay the tomatoes, onions, garlic and peppers on a parchment paper-lined baking sheet and roast in a 500 degree oven until browned/blistered. Set aside to cool.
Sauté celery, tasso and whole spices with butter in a Dutch oven over medium-low heat until celery is soft and spices are fragrant, about 7 minutes.
Working in batches if necessary, squeeze garlic from their skins and pulse roasted vegetables in a food processor until slightly chunky. Transfer to Dutch oven with celery and ham.
Stir in cooked beans, ground spices and minced fresh herbs. Adjust consistency with reserved tomato juice and simmer uncovered for 30 minutes, stirring occasionally.
To serve, ladle soup into bowls and dress with a tablespoon of good olive oil. Accompany with slices of toasted alternative-grain bread if that’s to your liking.
Gluten-free, 100% corn spaghetti with fresh herbs, roasted vegetables and a rich duck egg aioli..
Corn Spaghetti with Duck Egg Aioli
Make a traditional aioli, substituting pastured duck eggs for chicken eggs, and using a bold garlic such as Chesnok red. Add minced fresh opal basil, oregano, frisée (curly endive), a tiny bit of fresh lemon juice and plenty of sea salt and cracked pepper. Set aside.
Boil one quart of filtered water with one teaspoon sea salt for every 4oz of corn spaghetti. Swirl the water, add the pasta and cook al dente, about 7 minutes. Drain, but do not rinse. Keep warm.
Broil 3/4 inch-thick slices of heirloom tomato seasoned with sea salt and freshly-ground black pepper until brilliant red and blistered. Hold in warm oven.
Meanwhile, quickly sauté onions and Italian roasting peppers in a bit of oil over high heat until just softened.
Toss the pasta with the sautéed vegetables, then stir in the aioli.
To serve, arrange pasta in the middle of a large plate and use a spatula to place the broiled tomato on top. Shave a little Pecorino over all and garnish with additional minced herbs.
I stuck my hungry face in the fridge this evening and spotted 3 lamb loin chops that had been marinating in olive oil, rosemary and garlic for a couple of days.
I threw the chops into a super hot skillet with some of the oil & a tiny bit of butter and seared them to a perfect rare+ doneness, then tossed in some halved grape tomatoes, slivered garlic and lots of fresh mint, sea salt and freshly-ground pepper.
I hadn’t planned on posting anything tonight, but this primal, ad-hoc dish was so good that I wanted to document it for future development 🙂
Pan-seared Lamb Chops with Mint, Garlic and Grape Tomatoes
Grilled patty pan squash with lemon aïoli, sun-dried tomatoes, green onions, sweet peppers and fresh oregano..
Grilled Squash with Lemon Aïoli
For the aïoli
1/2 cup extra virgin olive oil
1 small egg yolk
1 tablespoon fresh lemon juice
1-2 garlic cloves
pinch sea salt
a few drops of water
Mince the garlic and macerate in the lemon juice for several minutes, then combine with egg yolk, salt and water in a large bowl. Whisk in olive oil in a slow, steady stream.
Lightly oil 1/4 inch slices of patty pan squash, trimmed greened onions and sweet peppers with virgin olive oil (not extra virgin) and season with sea salt and cracked pepper.
Grill vegetables until tender and browned along the edges. Keep warm.
Meanwhile, prepare saffron fettuccine according to package directions (or make your own). Use the hot pasta water to re-hydrate the sun-dried tomatoes. Toss the pasta in a spoonful of olive oil.
Arrange pasta in center of plate and surround with grilled vegetables. Dress with aïoli, chopped sun-dried tomatoes and fresh oregano.
Peel and slice sweet potatoes or garnet yams into 1/16 inch rounds. Rinse briefly in cold filtered water and pat dry.
Arrange rounds on a baking sheet lined with parchment paper, and lightly mist with virgin (not extra virgin) olive oil (an oil atomizer works best for this) and bake at 320 degrees for 20 minutes.
Remove tray from oven, flip the potatoes over and lightly mist with oil once again. Sprinkle with sea salt, black pepper and rosemary and bake for another 10 minutes, or until the edges just barely begin to brown.
Bulgur is an ancient cereal, usually made from durum wheat. Common in Turkish and Middle Eastern dishes, nutty-tasting whole grain bulgur is more nutritious than rice or couscous. Overnight soaking helps to break down the phytic acid, making it more easily digested..
Roasted Eggplant and Bulgur Pilaf
Soak medium-grain bulgur overnight in filtered water.
Split eggplant in half lengthwise through the stem and soak in cold, filtered salt water for at least 30 minutes to reduce the bitter taste. Drain, scoop out and chop the insides and set aside.
Pour 1/2 cup boiling water over 1 cup soaked and drained bulgur. Let stand 15 minutes.
Heat 1 tablespoon olive oil and 1 tablespoon of butter in a heavy pan over medium heat.
Sauté half a chopped onion until lightly browned, then add 1 teaspoon each tomato paste and red pepper paste and cook several minutes until the oil separates.
Add 1/2 cup chopped tomatoes, the reserved chopped insides of the eggplant, 1 teaspoon chopped green chilies, the juice of 1 lemon, 1 teaspoon sumac, 1 tablespoon chopped parsley and 1 tablespoon chopped fresh mint. Stir to combine.
Add bulgur and stir to combine.
Lightly coat eggplant halves with olive oil and season with salt and pepper. Fill eggplant with bulgur mixture and roast at 350 degrees until eggplant is tender, about 25 minutes.
Garnish with diced raw tomatoes, mint and scallions.
“Quinoa (KEEN-wah), the ancient grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years.
It was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans.
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”
With the addition of fresh, raw and roasted vegetables, this whole-food dish is a nutritionally complete, satisfying meal..
Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda
For 2 servings
1/2 cup black quinoa* soaked overnight in 1/2 cup filtered water
1 red bell pepper, seeded
2-3 plum tomatoes
2 scallions
2 cloves garlic
2 green chilies, seeded
1/4 cup chopped parsley
1/2 teaspoon cracked coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
extra virgin olive oil
*Black quinoa is available in Austin at Wheatsville Co-op
Thoroughly rinse the quinoa and gently boil in 1/2 cup filtered water (1 cup if un-soaked) until tender, about 15 minutes. Set aside.
Meanwhile, split, seed and roast 1 large red bell pepper and 2 small green chilies (adjust quantity according to your taste). Roasting introduces a mild smokiness and adds complexity to the flavor. Set aside.
Chop scallions, garlic, chilies, parsley and 1/2 of the tomatoes (this is the salsa cruda) and toss with quinoa and olive oil. Allow to stand 10 minutes to combine flavors, then season with coriander seeds, salt and pepper.
Puree the red peppers in a food processor with 1 peeled and seeded plum tomato and a tablespoon of olive oil. Season lightly with salt and pepper and strain if desired.
Ladle pepper puree on a plate with a mound of quinoa. Serve with a field green salad if desired.
Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.
“Quinoa (KEEN-wah), the ancient grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years.
It was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans.
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”
With the addition of fresh, raw and roasted vegetables, this whole-food dish is a nutritionally complete, satisfying meal..
Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda
For 2 servings
1/2 cup black quinoa* soaked overnight in 1/2 cup filtered water
1 red bell pepper, seeded
2-3 plum tomatoes
2 scallions
2 cloves garlic
2 green chilies, seeded
1/4 cup chopped parsley
1/2 teaspoon cracked coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
extra virgin olive oil
*Black quinoa is available in Austin at Wheatsville Co-op
Thoroughly rinse the quinoa and gently boil in 1/2 cup filtered water (1 cup if un-soaked) until tender, about 15 minutes. Set aside.
Meanwhile, split, seed and roast 1 large red bell pepper and 2 small green chilies (adjust quantity according to your taste). Roasting introduces a mild smokiness and adds complexity to the flavor. Set aside.
Chop scallions, garlic, chilies, parsley and 1/2 of the tomatoes (this is the salsa cruda) and toss with quinoa and olive oil. Allow to stand 10 minutes to combine flavors, then season with coriander seeds, salt and pepper.
Puree the red peppers in a food processor with 1 peeled and seeded plum tomato and a tablespoon of olive oil. Season lightly with salt and pepper and strain if desired.
Ladle pepper puree on a plate with a mound of quinoa. Serve with a field green salad if desired.
Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.
Fennel, Italian peppers, San Marzano tomatoes, garlic and green onions all grilled together with olive oil, sea salt, cracked pepper, Italian parsley, lemon and fresh oregano. Served over mother-in-law’s tongue pasta and topped with shaved Grana Padano cheese.
An all organic, raw, living salad of sprouted wheat berries, heirloom tomatoes, green onions, Anaheim peppers and garlic dressed with coarse salt and pepper, olive oil and basil hydrosol, with herbs and field greens..
Raw foods have profoundly higher nutritional value and are full of the life-sustaining enzymes that are lost when foods are cooked.
“Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependent on enzyme activity.”
“Being eaten whilst extremely young, “alive” and rapidly developing, sprouts have been acclaimed as the “most enzyme-rich food on the planet”.
Its really easy to sprout wheat..
Use 1 part organic wheat berries to 3 parts filtered water. Soak berries overnight, then drain thoroughly, rinse and drain again. Set on counter, away from direct light. I use a glass jar with a screen lid, but you could just as easily use cheesecloth and a rubber band.
Continue to rinse and drain 3 times a day for 2-3 days or until the sprouted reach 1/4 to 1/2 inch in length. Keep sprouts refrigerated and use within 2 days.
Fresh pan-roasted asparagus wrapped in balsamic grilled peppers and capicola, with basil leaves, pecorino Romano and black olives..
Wash and trim fresh asparagus, then steam until barely tender, about 4 minutes. Immediately plunge into ice water to stop the cooking process and retain color and nutrients. Pat dry.
Lay out thin slices of capicola on a flat surface and place olive oil and balsamic marinated grilled peppers on top. Add whole basil leaves and asparagus and roll up jellyroll fashion. Secure with toothpicks.
Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking. Pan-roast until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes per side.
Drain briefly on paper towels, then transfer to a plate and dress with pecorino Romano, black olives and freshly ground pepper.
Crush together coriander, cayenne, cumin, cloves, pepper, cinnamon, allspice and sea salt and add ginger, bruised garlic, lemons and olive oil. Marinate locally raised lamb loins in this mixture for at least 4 hours.
2 hours before dinner put together flat bread dough from flour, water, yeast, ghee, salt, yoghurt and Za’atar with sumac. Let it rise until doubled, about 1 1/2 hours. Roll or stretch by hand and bake in a lightly oiled pan at 400 degrees until brown on both sides (flip once), about 10 minutes.
Meanwhile, remove the lamb from the marinade and cut into 1 inch thick medallions. Sauté in a little of the marinade with garlic over medium-high heat until cooked rare. Transfer to side to keep warm (it will continue to cook off-heat). Sauté fresh spinach and tomato wedges in same pan, season as you like.
To serve, alternate lamb medallions and tomato wedges on top of spinach, with flat bread, harissa and yoghurt on the side.
Wednesday evening means Farmer’s Market in Austin, and September means peppers! Hot peppers, sweet peppers, short ones, long ones, round ones and everything in between. Here’s a small sample that includes jalapeños, hot cherry, Russian heirloom and assorted sweets.
Since this is way more than I can eat in the next week, I’m going to use use two methods to set some aside. Start by halving, seeding, rinsing and chopping your peppers (size and shape are up to you).
The 1st batch is left as is and double-bagged for the freezer. The second batch is sealed in an airtight glass container with olive oil, salt and vinegar. Recipe-ready, it will live in the refrigerator for up to 3 months.
