Category Archives: Hot

Squash zucchini and shallot bake

zucandsquash

Are Starches ruining your complexion? Do you miss potatoes like crazy but must reduce your carbs? Then this zucchini, yellow squash and shallot bake is just for you! What an simple and elegant dish to accompany a roast, baked fish or scrambled eggs. If you add tomatoes you’ll have a completely deconstructed ratatouille ! It’s extremely fast to make , it took us 1 minute  of prep time  and 20 minutes of baking. A great recipe to keep in mind if you have unannounced extra guests!

 

Ingredients:( for 4 side portions)

1 large zucchini
2 medium yellow or crooked neck squash
1 Shallot
1 medium carrot 
3 Tblsp extra-virgin olive oil
1/4 tsp kosher salt
fresh ground black pepper to taste
1/4 tsp herbs de Province

With a mandolin on number 1 ( or thinnest size) slice zucchini, the squash, the carrot and the shallot into a large bowl. Carefully toss with olive oil, and the condiments.. Arrange mixture  in a 8×4 loaf pan and bake for 2o minutes  in a 325 degree oven. The vegetables will be cooked but still crisp  and not mushy! Use a pair of cooking tong for serving or to arrange on serving platter. Enjoy!

 Tools:

Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black 

Get the advantage of ceramic using this Double-Edged Mandolin, the perfect tool for quickly and evenly slicing vegetables and fruits. Made by Kyocera, leading manufacturers of professional knives, the double ceramic edge is second only to diamonds in sharpness and holds it’s edge 10 times longer than stainless. So sharp, it makes it a cinch to create paper-thin slices of food like potatoes, carrots, jicama, cucumbers, squash or apples, to name a few. Won’t discolor or rust. Safety handguard included. Dishwasher safe.

 


OXO 16-in. Mandoline Slicer OXO 16-in. Mandoline Slicer 

OXO’s very versatile V-Blade Mandoline slices fruits and vegetables with ease. Four blades and a simple height adjuster let you make straight slices, crinkle cuts, French fries and julienne strips in a variety of thicknesses. The blades store on board and are easily removable for cleaning. We’ve added bonus cubing blades for large or fine dice too! A textured surface keeps food from sticking to the Mandoline and the food holder securely holds food and protects your fingers. The handle and turning knob are soft for comfort and non-slip feet keep the Mandoline secure on your work surface. Fold the feet and lock the Mandoline for compact and safe storage. Hand wash the blades; the Mandoline body and food holder are dishwasher safe. Features Include: Sharp, V-shaped blade of hardened stainless steel easily slices both firm vegetables like potatoes and soft fruits like tomatoes Straight and wavy blades for straight or crinkle cuts Four easily adjustable slice thickness settings: 1.5mm, 3mm, 4.5mm and 6mm Julienne blades for French fries or fine julienne strips Straight, wavy and julienne blades conveniently store on board and remove for cleaning Bonus cubing blades for large or fine dice store in a handy box Soft handle and turning knob for comfort and non-slip feet for safety Textured runway keeps food from sticking Food holder securely holds food and protects fingers Mandoline locks closed and feet fold in for safe and compact storage Hand wash blades. Mandoline body and food holder are dishwasher safe

 


 

 

 


Baked Potato Chips

pchips

We LOVE potato chips! We love the crunch, the taste and , like any finger food how much fun the are to eat! It is believed that the first potato chip (as Americans know them) appeared in the 1950’s.  Potato Chips come in baked or fried versions. Most commercial versions are fried in soybean oil and laden with salt.  So we tried to produce a chip just as delicious without as much oil by baking them in a mix of olive  and canola oil. The result: delicious! We flavored ours with sea salt, freshly ground black pepper and rosemary, or try using paprika for a fun twist.

Ingredients ( for 2 LARGE portions)

2 medium potatoes sliced in setting 1 on a mandolin
1 tsp olive oil 
1 tsp canola oil
salt and pepper to taste

 

Preheat oven to 375 degrees, and arrange rack to middle.  Meanwhile, toss potatoes with the oils and gently mix with both hands  trying not to break the thin potato slices. Place a sheet of aluminum foil on a baking sheet. Sprinkle sheet with salt and pepper. Arrange slices on sheet, not letting overlap or touch. Sprinkle top with more salt and pepper. Place in oven and bake for 15-20 minutes or till the sides begin to toast, remove from oven and turn potatoes once with the help of a spatula or cooking tongs. Bake for 3 more minutes and remove from oven.  If you like ,sprinkle with rosemary or the spice of your choice.  Let cool and enjoy!
 

 

New Year’s good luck black-eyed peas

black-eyed-peas

If you are a Southerner or a Southerner at heart , black-eyed peas have long been associated with good luck.  Tradition says that a dish of peas at New Year’s will bring luck and prosperity for the new year.  If you add greens which symbolize money, you’ll  have a great combination of wealth and prosperity .

And seeing how the economy is going nowadays , we can all use a little help, hey, it can’t hurt to try! You’ll be surprised  by the great smokey earthy flavors, the nutrition is off the charts , but you don’t have to tell your family that, just say  “for good luck and prosperity” . Our version is easy to make  and uses ham instead of  hard to find ham jowl or hock . The result : a tasty and healthy dish to ring in the New Year. ENJOY!

Ingredients:

2 pints fresh black eyed peas or 2 cans cooked black eyed peas, drained
 1/4 cup chopped ham
6 cups water water
1 cup white wine 
3 TBSP olive oil
1/2 pound chopped collard greens, mustard greens or spinach ( either fresh or frozen)
1 large onion, coarsely chopped
salt and pepper  to taste

In a large skillet over medium heat  , heat olive oil then add onion and ham, cook till onions are translucent.  Add peas and wine, sauté for 5 minutes turn off heat and cover. Meanwhile, bring salted water to a boil in a separate pot. Add greens  and parboil for 2-3 minutes max. Remove at once and place in large serving bowl.  Add pea mixture, salt and pepper to taste and ENJOY your luck for the new year!

Pocket Meat Pies AKA Empanadas

These wonderful pocket pastries have multiple incarnations among several cultures. Our Savory version are a recipe that is typical from Spain and the former colonies  South America. Seasoned browned meat meets the sweetness of cumin raisins and the right touch of chopped olives.  Look for pre- made pastry dough in the ethic section of the frozen food aisle or  make 2 large ones with prepared pie crusts . Can’t find empanada rounds? Get frozen pizza dough and cut 12 equal squares.  Stretch a tad to get a 5 inch square and follow recipe to make lovely triangle- shaped empanadas .ENJOY!

Ingredients ( for 1 dozen or two large pie crust size)

1 1/2 pound ground lean meat
1 large onion chopped
3 Tbls canola oil
1/4 cup of raisins soaked in 1/4 cup water
10 green olives, chopped
1 1/2 TBSP cumin
2 Hard Boiled eggs, chopped
Salt and pepper to taste
1 egg beaten for wash  
1 package empanada rounds or 2 pie crusts (*)

 

In a large skillet on medium high heat brown meat with cumin. Remove meat from pan, keep the drippings and add the oil and chopped onion. Cook till onions are translucent but not brown. Turn heat to low and add chopped olives, the raisins. stir in well. Turn off heat and add salt and pepper to taste. Let cool, then gently add the chopped eggs.

Meanwhile preheat oven to 350 degrees.  Take dough out of package  and fill each round with 2  Tbsp of mixture. Moisten edges using your fingertip dipped in water.  Fold each round in half and seal either by braiding the edges, by squeezing or pinching in a zig-zag fashion with your fingertips, or by pressing down with the prongs of a fork. Place pies on a baking sheet and brush on egg-wash. 
Bake in the oven for 25 minutes or till  edges are golden. Remove from oven , let sit for 5 minutes s and serve . Enjoy as part of a tapas display with  a lovely Spaniard Tempranillo or an interesting Argentinean Malbec .

(*) please pay attention to ingredients for food allergies.
Can’t find empanada rounds? Get frozen pizza dough and cut 12 equal squares.  Stretch a tad to get a 5 inch square and follow recipe to make lovely triangle- shaped empanadas . ENJOY! 

 

 

 

 

 

 

Eggnog

eggnog11

Eggnog creamy and delicious, always a hit at Christmas parties. Our version cooks the eggs in a custard-like fashion. Spike with rum or add a dash of chocolate shavings . Enjoy!

Ingredients:(10 4 oz servings)

2 cups of milk
6 beaten eggs
1/3 cup of sugar
1 tsp vanilla extract
1 cup whipping cream
2 Tbls sugar
ground nutmeg to taste
rum or cognac to taste

In an 8 Qt saucepan mix the milk and eggs with the sugar. Cook and stir over medium heat till it coats the spoon. Stir in rum and chill for at least 4 hours.

At serving time, whip the cream with the 2 Tbls of sugar and fold into the egg mixture. Place in a large punch bowl and sprinkle with nutmeg. Enjoy with some Old World Bread pudding or Gingerbread cookies.