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.
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Local pastured lamb, green onions, vine-ripened tomatoes, garlic, fresh oregano, fresh mint, Greek yogurt, sea salt, cracked pepper.
Sauté freshly-ground lamb in a small amount of ghee, coconut or olive oil until browned. Add slivered green onions, oregano, garlic, salt and pepper, stirring to combine.
Spread yoghurt on the inside of pita or other flat bread and spoon lamb filling over the top. Dress with fresh chopped tomatoes and a squeeze of fresh lemon garnish with fresh mint.
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Caramelized purple heirloom carrots, leeks, wild mushrooms and garlic over a fresh oregano vermouth cream sauce with red pepper flakes, cracked peppercorns and finishing salt. Topped with Grana Padano cheese.
This one’s going on the menu..
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Bring chicken stock and dry white vermouth to a boil then add a variety of clean, dried wild mushrooms such as morel and chanterelle. Turn off heat and allow mushrooms to reconstitute for about 20 minutes. Remove mushrooms, squeeze dry and set aside.
Return chicken stock/mushroom liquor to a gentle boil and reduce in half by volume. Whisk in fresh cream and chopped fresh oregano and continue to simmer gently until thick enough to coat the back of a spoon, about 20 minutes. Adjust seasoning with S&P.
Meanwhile, heat olive oil over medium heat in a heavy skillet. Add sliced carrots and cook until they begin to brown. Add pastured butter and leeks and cook until caramelized, about 20 minutes. Add mushrooms and chopped garlic and cook another 5 minutes. Stir in a handful of chopped flat-leaf parsley and red pepper flakes and toss to combine.
Spoon or ladle cream sauce onto a dinner plate then mound vegetables on top. Season with finishing salt, cracked peppercorns and shaved cheese.
This post is part of the Nourishing Gourmet’s Pennywise Platter Carnival
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Is there anything better (or easier) than tomato sauce made from the freshest ingredients? Not only delicious, fresh cooked tomatoes are are loaded with lycopene and vitamins A and C.
Start by peeling and seeding the tomatoes; bring a pot of filtered water to a boil, then turn it off and carefully blanch the tomatoes until the skins peel away, about 10-20 seconds. Use a slotted spoon to transfer the tomatoes into a bowl and allow to cool slightly.
Cut tomatoes in half and gently squeeze out the seeds. Diced the tomatoes and set aside. The skins and seeds can be saved for the stockpot.
Dice onions and sauté in olive oil until soft, about 5 minutes. Moisten the onions with a few drops of balsamic vinegar and/or an ounce or 2 of red wine.
Add garlic and tomatoes and cook, stirring often, until most of the moisture has evaporated, about 20-30 minutes.
Add chopped fresh basil and oregano and season with sea salt and freshly ground pepper.
Use immediately, or allow to cool to room temperature before transferring to refrigerator or freezer.
Click on the closeup of the basil in the picture below and see if you can spot the perfectly camouflaged critter hiding in the leaves..
This post is part of Food Renegade’s Fight Back Fridays
Fresh tomatoes and savory chicken thighs, redolent of fresh herbs..
In a Dutch oven, brown chicken leg quarters in olive oil. Add celery, onions, carrots and garlic and continue to cook until vegetables are browned.
Add cold water with bay leaf and peppercorns to cover. Reduce heat to low and simmer 2 hours.
Remove chicken with skin to cutting board to cool. Strain chicken stock and reserve for another purpose.
Sauté red & green bell peppers, garlic, shallots, carrots, celery. Add white wine, tomatoes and pulled chicken and simmer until most of the water is evaporated, about 30 minutes.
As for Jewish gribenes, crisp reserved chicken skin with a bit of onion, julienne and set aside.
Prepare pasta according to package directions. Drain and add chopped parsley.
Add fresh herbs such as basil, oregano and marjoram to the sauce. Add sea salt and fresh black pepper to taste.
To serve, ladle ragù over pasta and top with parmesan, romano, asiago fresco and strips of crisped chicken skin.
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