Recipes

Peach Melba Crisp

Instructions

  • Butter or shortening, for greasing the pan
  • 3 cups raspberries, cleaned and picked over
  • 3 medium-size peaches, pitted and cut into 2-inch dice
  • 1 1/2 cups all-purpose flour, divided
  • 1/4 cup granulated sugar
  • 1 cup crème fraîche, store-bought or homemade
  • 6 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon finely chopped lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 cup melted unsalted butter

Instructions

  1. Heat the oven to 375 degrees. Grease a 10-inch by 8-inch or 12-inch by 9-inch baking dish or gratin pan.
  2. In a mixing bowl, mix together the fruit, 1/2 cup flour and the granulated sugar until the fruit is well coated. Transfer to the pan.
  3. Evenly spread the crème fraîche over the fruit mixture using a rubber spatula.
  4. In a mixing bowl, combine the brown sugar, salt, lemon zest and 1 cup flour and mix together. Add the vanilla and melted butter and mix until it becomes soft dough.
  5. Crumble the mixture with your fingers evenly over the fruit. Bake for 35-45 minutes or until the top is golden brown and completely cooked through. The dish can be prepared 8 hours ahead, covered and kept at room temperature before serving. Reheat in a 375 degree oven for 10 minutes before serving, or serve at room temperature.

Makes 6-8 servings.

 

Hoisin-Ginger Baby-Back Ribs

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Ingredients

Marinade:

  • 1/2 cup hoisin sauce
  • 1/4 cup orange-blossom honey
  • 2 teaspoons freshly grated ginger
  • 1/2-1 teaspoon spicy chili paste with garlic, or to taste
  • 2 tablespoons vegetable oil
  • 1 green onion, thinly sliced
  • 1 tablespoon rice-wine vinegar

Ribs:

  • 4 pounds pork-loin ribs cut Chinese style or baby-back ribs

Instructions

  1. To prepare the marinade: Combine the marinade ingredients in a medium-size bowl, and blend well.
  2. To prepare the ribs: Place the ribs in a jumbo plastic-sealable bag. Add the marinade to the ribs and marinate in the refrigerator for 2 to 24 hours, turning occasionally.
  3. Heat the oven to 325 degrees.
  4. Place the ribs on a piece of aluminum foil large enough to wrap tightly without any holes. Place the package in a large roasting pan and bake for 1[1/4] hours. Alternately, place the ribs in a roasting pan and cover well. The ribs should be tender when pierced with a fork.
  5. Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juice and place in a dish.
  6. Prepare the barbecue for medium-heat grilling. Grill the ribs about 3 inches from the flame for 5 to 7 minutes on each side, or until they reach the desired doneness, basting occasionally with the remaining marinade, making sure they do not burn. Place on a serving platter and serve with the reserved juices, if desired.

Tips

  • When selecting ribs, I prefer the meaty and less fatty baby-back ribs, sometimes called loin ribs. They have a covering of meat over the bones and also between them that makes them leaner and meatier than spareribs. They are shorter and smaller than spareribs. They are a bit more costly than spareribs but well worth it.
  • Look for racks that have meat on the rack and not a lot of fat. It’s best to buy fresh ribs that have not been frozen.
  • Sometimes, you will find the smallest ribs cut up and called Chinese-style ribs. These are the small ribs from the end of the loin rack. You can substitute these individual ribs if you prefer; these make a great appetizer.
  • Use this marinade on pork tenderloin or chicken.
  • This might be prepared 1 day ahead through step 4, covered and refrigerated. Remove from the refrigerator 1 hour before grilling.

Serves 4 to 6

Fava Beans With Red Onion and Bacon

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Ingredients

  • 3 pounds fresh young fava beans
  • 3 bacon slices
  • 1 tablespoon olive oil
  • 1 medium-size red onion, finely chopped
  • 2 teaspoons balsamic vinegar, divided
  • Water, to cook beans
  • 2 tablespoons finely chopped parsley
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Shell the fava beans by removing them from the pod. If the beans are young, they might not need to be skinned after shelling (the skin feels spongy); if they are older and larger, the outer skin should be removed, as they make the beans tougher. Place shelled beans in a medium-size saucepan.
  2. In a medium-size skillet, cook the bacon on medium heat until crisp. Drain the bacon on paper towels and cool. Crumble the bacon into tiny pieces and reserve.
  3. In a medium-size skillet, heat the oil on medium heat and saute the onion slowly for about 10 minutes. Add 1 teaspoon of the vinegar and continue cooking until the onions are light brown and just begin to caramelize. Reserve in the pan.
  4. Cover the beans with water by 1/2 inch, and bring them to a simmer on medium heat for a few minutes or until tender, anywhere from 2 to 5 minutes, depending upon how large they are.
  5. When the beans are cooked, add them to the pan with the onions. Add the bacon, reserved vinegar, parsley, salt and pepper, and cook on medium heat, mixing to combine. Taste for seasoning. Spoon into a bowl and serve immediately.

Advance Preparation

The fava beans might be shelled for 8 hours ahead, and the dish might be prepared through step 3 as long as 4 hours ahead and kept at room temperature.

Serves 4 to 6 people.

Citrus-Marinated Seafood

Ingredients

Marinade

  • 3⁄4 cup fresh lemon juice
  • 11⁄4 cups olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • Pinch crushed red pepper
  • Salt and freshly ground black pepper to taste

Seafood:

  • 2 cups water
  • 2 cups dry white wine, such as Sauvignon Blanc or Pinot Gris
  • 1 bay leaf
  • 11⁄2 pounds medium shrimp (approximately 30 per pound), peeled and deveined
  • 11⁄2 pounds bay scallops
  • 1 sweet red pepper, seeded, thinly sliced and cut into 2-inch lengths
  • 1 sweet yellow pepper, seeded, thinly sliced and cut into 2-inch lengths
  • 1 red onion, halved and thinly sliced
  • 1⁄2 cup kalamata olives, pitted and coarsely chopped
  • 1 lemon (Meyer, if possible), halved and thinly sliced (optional)
  • 1⁄4 cup finely chopped fresh parsley
  • Red leaf lettuce for serving

Instructions

  1. To make the marinade: Place all the ingredients in a medium nonaluminum bowl. Whisk just until combined. Taste and adjust the seasonings.
  2. To prepare the seafood: In a large saucepan, bring the water, wine and bay leaf to a boil over medium-high heat. Add the shrimp, cover and cook, stirring occasionally, for 3 to 4 minutes, or until the shrimp are pink on the outside and just cooked in the center. Remove the shrimp with a slotted spoon to a deep bowl. Return the cooking liquid to a boil, add the scallops and cook for 2 to 3 minutes, or until the center of each scallop is opaque. Remove the scallops with the slotted spoon and add to the shrimp.
  3. Add the red and yellow bell peppers, onion, olives, lemon (if using) and parsley to the seafood. Pour in the marinade and stir well to combine the ingredients and coat the seafood. Refrigerate for at least 4 hours or up to overnight, stirring the seafood occasionally to marinate evenly.

To serve

Arrange the lettuce on a large platter and, using a slotted spoon, top with the seafood mixture. Drizzle a little of the marinade over the seafood. Serve with small plates and forks or toothpicks, or serve on individual plates as a first course.

Serves 12 to 16 as an appetizer, 8 as a first course.

Limoncello Zabaglione with Fresh Berries

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Ingredients

  • 6 large egg yolks
  • 3 tablespoons sugar
  • 1⁄3 cup Limoncello
  • 1 tablespoon crème fraîche or sour cream
  • 3 pints favorite berries, such as blueberries, raspberries, blackberries or strawberries, hulled and thinly sliced
  • Fresh mint sprigs to garnish

Instructions

  1. In the top of a medium-size double boiler, combine the egg yolks, sugar and Limoncello and whisk until well blended.
  2. Place the double boiler over medium heat and whisk the mixture vigorously until it becomes foamy and begins to thicken. Remove the mixture from the heat and let cool for 10 minutes. Add the cream and whisk until incorporated. The consistency should be thick and custard-like and should be able to coat a spoon.
  3. Place the berries into individual small serving bowls (wine goblets look pretty).
  4. To serve, pour the zabaglione over the berries evenly, garnish with mint, and serve immediately.

Advance preparation 

You can serve the zabaglione chilled and prepare it up to 6 hours ahead. Cover and refrigerate, and make sure to whisk it right before serving.

Tips

If you enjoy this dessert, consider swapping out the Marsala for other liqueurs like Grand Marnier, Amaretto or Frangelico. I like to garnish the dessert with a flavor from the nut liqueurs, if possible, so toss on a few toasted almonds or hazelnuts, if you like. I usually serve a plate of almond or butter cookies to accompany.

Makes about 1 ¼ cups; serves 6 people as a topping.

Spaghetti with Cheese and Pepper (Spaghetti Cacio e Pepe)

Spaghetti with Cheese and Pepper.

Ingredients:

  • 1 pound spaghetti, linguine, tagliolini or bucatini
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 teaspoons freshly cracked black pepper, plus more to taste
  • 1 1/2 cups finely grated pecorino Romano
  • 1/2 cup finely grated Parmesan

Instructions

  1. Cook the pasta in a large pot of boiling salted water until al dente, 8-10 minutes. Drain, reserving 1 1/2 cups cooking water.
  2. Meanwhile, heat the oil in a large skillet over medium heat until hot. Add the pepper; cook until fragrant, about a minute. Add 3/4 cup pasta water. Increase the heat to medium-high; heat to a boil. Transfer pasta to skillet.
  3. Sprinkle all of the pecorino over the pasta; toss well, creating a sauce, until the sauce clings to the pasta, about 2 minutes, adding more pasta water as needed. Arrange on serving plates; sprinkle with the Parmesan.

Serves 4 people as a main course, 6 people as a first course.

Puree of Vegetable Soup

vegetablesoup

Ingredients

  • 2 tablespoons olive oil
  • 3 leeks, cleaned light green part and white part, finely chopped
  • 4 carrots, peeled and sliced
  • 4 medium zucchini, sliced
  • 3 medium (about 1 pound) white Rose potatoes, peeled and thinly sliced
  • 1 1/2 tablespoons tomato paste
  • 6 cups chicken stock
  • 1 cup cooked, drained and rinsed garbanzo beans
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped parsley salt and freshly ground white pepper, to taste
  • 1 tablespoon finely chopped parsley, for garnish
  • 1 tablespoon finely chopped lemon zest, for garnish

Instructions

  1. Heat oil in a large saucepan on medium heat. Add the leek and saute for about 5 minutes or until softened. Add the carrots, zucchini and potatoes and saute for about 3 more minutes or until mixed well and beginning to soften.
  2. Add the tomato paste and chicken stock and simmer, partially covered for about 30 minutes or until the vegetables are tender. Add the garbanzo beans and cook another 3 minutes or until heated through. Add the salt and pepper.
  3. Process the soup with a hand blender in the soup pot until pureed. Add the parsley and taste for seasoning.
  4. To serve: Ladle the soup into shallow soup bowls and garnish with the parsley and lemon rind.

Tips

To dress this up consider adding a dollop of Basil pesto or Sun-dried tomato pesto to the herb garnish. Cheese croutons would also be a good accompaniment.

Serves 4-6 people.

Puree of Butternut Squash and Chestnut Soup with Chipotle Cream

butternut

Ingredients

  • 2 tablespoons olive oil
  • 2 leeks, white part only, cleaned and finely chopped
  • 1 pound peeled and diced butternut squash
  • 1 (7 or 8) ounce bottle roasted or steamed chestnuts
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 1 teaspoon maple syrup
  • salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice

Chipotle Cream

  • 1 teaspoon chipotle puree or 1/4 teaspoon chipotle chili powder
  • 1/2 cup creme fraiche or sour cream salt and white pepper
  • 2 tablespoons finely chopped chives, for garnish

Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Add leeks and sauté for 5 minutes, or until softened. Add the squash and chestnuts and cook 3 more minutes or until nicely coated. Add garlic and cook for another minute. Add the stock, syrup, salt and pepper, and mix together. Bring to a boil and then reduce the heat to medium low and, cover and simmer over medium heat for 20-25 minutes, or until the chestnuts are tender. Add the lemon juice.
  2. Meanwhile make the chipotle cream: combine the chipotle puree with creme fraiche in a small bowl and mix to combine. Season with salt and taste for seasoning. Reserve.
  3. Puree the soup in the pan with a hand blender or in a blender or food processor fitted with the metal blade. Return the soup to the pot if necessary. Taste for seasoning.
  4. To serve, ladle the soup into heated bowls, swirl in a tablespoon of chipotle cream and garnish with chopped chives.

Advance Preparation

May be prepared up to 3 days in advance, covered and refrigerated. Reheat gently. This soup also freezes well. Adjust the seasonings when you reheat the frozen soup.

Serves 4-6 people.

Roasted Tomatoes

tomato

Ingredients

  • 6 large Beefsteak Tomatoes, halved
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Topping

  • 1/4 cup coarse fresh French bread crumbs
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon finely chopped fresh thyme
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 325 F. Oil a 9 x 13-inch ceramic baking dish. Arrange the tomatoes cut-side up so they fit snugly in the dish. Sprinkle the sugar over the tomatoes evenly. Drizzle the oil over the tomatoes and season with salt and pepper.
  2. Roast for 1 1/2-1 3/4 hours or until browned and slightly shriveled. Halfway through, poke the tomatoes with a fork to help release some of the juices. Spoon the juices over the tomatoes a few times as they cook. After the tomatoes have cooked, remove the excess juices with a bulb baster into a small saucepan and reduce on medium heat for about 5 minutes or until slightly thickened. Reserve.
  3. Combine the topping ingredients and taste for seasoning. After 1 1/2 hours, sprinkle the topping evenly over the tomatoes. Drizzle the olive oil on top, along with any reduced juices. Roast another 20-30 minutes or until the tomatoes are crusty golden brown. Serve immediately.

Tips

  • Select tomatoes that are vine-ripened for the best flavor.
  • Remember to store tomatoes at room temperature. If they are not quite ripe, store them in a sunny place to hasten the ripeness.
  • Tomatoes vary widely in the amount of juice they exude, so just add a bit of water if you find the pan is dry during roasting.
  • These can be made up to 8 hours ahead and kept at room temperature. Serve at room temperature or reheat in a 325 F oven for about 15 minutes.

Serves 6 people.

Roasted Jerusalem Artichokes and Carrots

Ingredients

  • 1 pound Jerusalem artichokes, cut into 2-inch chunks
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 6 scallions, white and light green part only, cleaned and sliced into 2 inch pieces
  • 8 whole garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped fresh thyme
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped parsley, for garnish

Instructions

  1. Preheat the oven to 425F. In a large shallow roasting pan, combine the vegetables, and garlic cloves and toss to combine. Drizzle with the oil. Add the thyme, salt and pepper, and mix well, being sure to coat all the vegetables evenly.
  2. Place the roasting pan in the oven and roast for 40 minutes, turning the vegetables once. Continue roasting for 10 more minutes or until crisp, brown and cooked through.
  3. Taste the vegetables for seasoning, spoon them into a serving bowl and garnish with parsley. Serve immediately.

Advance Preparation

May be prepared up to 4 hours ahead, kept at room temperature and reheated in a 350F oven for about 20 minutes.

Serves 4 to 6 people.