Tag Archives: Parsley

Grape Tomato Italian Bruschetta

Bruschetta are delicious starters, they appeal to most palates and are so easy to prepare. A key ingredient is a tasty tomato, but where to get a tomato that is tasty in the middle or winter? It’s not that there are dozens of farmers markets with luscious fruits on display. Market tomatoes are , well, forcefully ripened, mushy and bland in flavor. The solution a miniature gem that grows year-round in hothouses :the grape tomato! If you never had one they are sweet, have the taste of a a full size summer tomato and are simply delightful to serve! Up until now they were reserved to prepare salads, but when duty calls this mighty fruit can live up to the most demanding fresh tomato recipes, like this bruschetta. Enjoy!

2 1/2 cups grape tomatoes, cut in half
1/4 cup black pitted olives, sliced
1/3 cup green olives, sliced
1 small clove garlic, peeled and minced
1/3 sweet onion, finely minced
1 tablespoon virgin olive oil
1/2 tablespoon balsamic vinegar
salt and freshly ground pepper to taste

Combine tomatoes, onion and garlic in bowl and mix gently. Let sit for a minute , then add the olives, the oil, vinegar and salt pepper to taste. Let stand at room temperature about 30 minutes. Serve over grilled sliced Italian or French bread sliced 3/4 inches thick. If you are on  a gluten-free diet, serve on rice crackers instead.

Rosemary And Black Pepper Crusted Steak

Beef had such a bad rap lately, but look at its good side: it’s rich in protein and  iron, and, although it has saturated fat, it can be enjoyed in a well balanced diet. We just need moderation.

This dish is aromatic, filling , quick and easy to prepare! The rosemary gives a wonderful and interesting aroma. Do use cracked pepper ( not the pre-ground powder one), you will love it!

IT’s an excellent choice for a cozy candlelit dinner for two dinner; serve with a fresh green salad or simply sliced tomatoes drizzled with olive oil and a nice red wine. 

Ingredients: (For 2 servings)

2 3/4 inch thick steaks of your choice (try sirloin or something with good marbling) 
3 Tbls black peppercorns, cracked with a coarse peppermill or a mortar
2 tsp fresh rosemary
salt to taste

Rinse and pat dry the meat with a paper towel to eliminate odor from packaging an any loose particles. Trim the excess fat of the steaks, lightly coat the steaks with the olive oil, mix the Rosemary and the pepper in a dish and dip the steaks in to form an even coat, repeat for other side.


Heat a heavy sauté pan very hot. Place a pat of butter in the pan then place the steaks to sear; DO NOT TOUCH OR MOVE THE STEAK! Let it cook according to your liking. :3 min on each side for rare, 4-5 on each side for medium, 6 minutes on each side for well done. It is best to turn using cooking thongs) .If your steak is thicker you will need to increase the cooking time by a minute for each extra 1/4 inch.

Remove the steak from the pan and place on serving dish “to rest” remember the steak will continue to cook while on the dish due to the absorbed heat.
Serve with a freshly sliced tomato and parsley or basil. Enjoy with a great Bordeaux!

Herb Crusted Fried Green Tomatoes

This is a modern version of classic fried green tomatoes.
They are so simple and fast to make!
It’s what to do with those tomatoes that quite did not get to ripen in time.
I jazz it up with some cayenne pepper when in the mood for some “kick”


2 green tomatoes, sliced 1/4 inch thick
fresh ground black pepper & salt to taste
1 cup coarsely ground cornmeal
1 Tbsp fresh thyme, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh tarragon, chopped
2 tsp finely chopped red onion
2 Tbsp olive oil

Place the sliced tomatoes on a plate, salt & pepper to taste, let sit for 10 minutes. Meanwhile, heat the oil in a sauté pan and place the cornmeal and the other ingredients in a bowl, mix well. Take the tomato slices one by one and coat both sides with the cornmeal mix. Cook the tomatoes on both sides till slightly brown. Drain on paper towels and serve.