- 1/2 cup dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 3 scallions (alternate 1 medium onion) chopped finely
- 2 tablespoons chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- 6 tablespoons of butter
- 2 tablespoons of oil
- 25 medium to large white mushrooms, stemmed
Thursday, October 31, 2013
Friday, August 23, 2013
2 medium or 3 small zucchini
1 large onion, sliced
2 clove of garlic, chopped
2 large fresh tomatoes (if available) or a small can
1/2 cup olive oil
1/2 cup parsley, chopped
1/2 cup celery, chopped
1/4 cup of fresh basil (chopped)
1 slice old-day bread from a large loaf or several small ones, grated
1/2 cup Parmisan cheese or Gran Padana
1 teaspoon of salt and pepper
Preheat oven at 350 degrees
Slice zucchini and potatoes.
Slice onion and pepper
Chop garlic, celery, parsley and basil
Blanch the tomatoes and chop
In a blender, grate the fresh breadcrumbs together with some parsley and mix with cheese
In a baking dish, place some of the oil. Add all ingredients except breadcrumb and cheese mixture. Mix well. Add remainder of the oil. Cover the top with the breadcrumb and cheese mixture.
Cover with foil and bake for 45 min.
Remove the foil and bake for an additional 15 min.
Monday, August 19, 2013
They require rich soil, full sun and careful watering. While the rest of the garden fizzles in the summer heat, zinnias thrive.
They are very versatile. The assorted sizes make them must-have plant for any summer spot.
Zinnias are great to brighten containers.
Like marigolds, once the zinnias turn brown, cut the dried flower heads. Remove the petals and at the base are the seeds. Store the seeds in a container or bag in a cool, dry place.
In the spring, I sow them directly in the garden and in late spring, I transplant the seedlings for faster results.
Saturday, August 10, 2013
|Meatless stuffed eggplants (Melanzane ripiene vegetariane)|
Choosing eggplants is a ritual: look for even color and firm feel. The eggplant should be heavy relative to its size; when you pick it up at the market, it should be firm and crisp, not spongy, to the touch.
In this case, I recommend you do not buy too big to shorten cooking time.
6 small to medium eggplants
1/2 cup extra-virgin olive oil
2 cloves of garlic, minced
1 red or green bell pepper, finely chopped
2 teaspoons kosher salt
2 cups cubes of day-old country bread
1 cup water
1 cup grated Grana Padano or Parmigiano-Reggiano
1/2 cup chopped fresh Italian parsley
1 can pitted ripe olives, chopped
2 plum tomatoes, seeded and chopped
1/2 teaspoon black pepper
Mix eggplant flesh, bread, cheese, garlic, tomatoes, green pepper, black olives, parsley and black pepper. Drizzle a little of the oil over each shell. Fill in the eggplant shells.
Place the filled shells one next to the other in a greased pan. Drizzle remaining olive oil over each shell. Cover the dish with foil, and bake until the eggplant is tender all the way through, about 40 to 45 minutes. Uncover, and bake until the top of the filling is browned and crispy, about 10 minutes more.
Thursday, August 1, 2013
|Vegetables from our garden|
So what does color have to do with diet anyway? According to the American Institute for Cancer Research, deeply colored vegetables -- whether green, yellow, orange, or red -- and dark leafy greens offer the most protective health benefits against cancer and other diseases.
The more brightly colored the vegetable, the more protective the health benefits, thanks to a rich assortment of plant compounds called phytochemicals.
Fruits should also be an important part of our overall healthy eating plan. Dr. David L. Katz, director of the Yale University Prevention Research Center, said that “to maximize the benefit, you actually want a variety” of fruits. He advises “eating the rainbow,” since different colors signal different types of antioxidants and nutrients.
I challenge myself daily to keep my dishes colorful.
|Spinach and brown rice|
|Cream of squash soup|
|Zucchini, potatoes and eggplant casserole|
Thursday, June 27, 2013
|Fresh-picked Italian eggplants|
One of my favorite vegetables, eggplant fresh-picked from the garden is a special part of our summer menus. This meaty vegetable is so versatile – it can be sautéed, fried, baked, and grilled. It's often used as a main meal, a side dish, or pickled. Aside from its great taste it has many health benefits
Eggplant comes in a range of colors and shapes. The large, kidney-shaped purple eggplant is the most common variety.
As a side dish
|Stuffed Italian eggplants|
Saturday, April 20, 2013
|Garden fresh garlic|
Ingredients: 2 persons
1 lb. King salmon fillet with skin*
3 tablespoons olive oil
1/2 teaspoon salt and black pepper
1/2 teaspoon cayenne pepper
1 cup chopped scallions
1 cup chopped fresh garlic
|Salmon fillet with skin side down|
* Don't waste salmon skin. Salmon skin crisps up beautifully and it's a real treat.
|Pan-seared salmon ready to be served|
Wipe the fish fillet with paper towels
Sprinkle fish with salt, black pepper and cayenne pepper
Heat a large skillet on high for at least 3 to 5 minutes.
Saute for a minute.
Add the fish fillet, skin side down.
Turn the heat down to medium-high and cook for 7 to 10 minutes until just opaque in center. A nice crust will form.
Flip only once and continue to cook for an additional 5 to 7 minutes, depending on the thickness of the fillet.
Serve the fish skin side down with the green underneath it.