Couscous Cakes

Cook Time: 16 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1/3 cup mild mango chutney


Directions

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.


In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.


Serve the couscous cakes with mango chutney.


From: foodnetwork.com

Creamy Artichoke Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish


Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.


Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.


Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.


* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


From: foodnetwork.com

Penne with Turkey Meatballs

Cook Time: 1 hr 50 min
Level: Intermediate
Yield: 4 to 6 servings


Ingredients

1/4 cup plain dried bread crumbs
2 tablespoons whole milk
2 large eggs, lightly beaten
3/4 cup grated Romano
1 pound ground turkey, preferably dark meat
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 cups tomato sauce, recipe follows
1 pound dried penne pasta


Directions

In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.


In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.

In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.


Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.


Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy


1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional


In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.


Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.


If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to six months.


From: foodnetwork.com

Pollo Frito (Fried Chicken)

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings


Ingredients

1/4 cup fresh lemon juice (2 to3 lemons, depending on size)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 (3 1/2-pound) whole frying chicken, cut into 8 pieces
1 teaspoon freshly ground black pepper
2 cups olive oil (approximate amount)
1 cup all-purpose flour (approximate amount)
Lemon wedges, for garnish
6 sprigs fresh Italian parsley, for garnish


Directions

In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.


In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.


Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

From: foodnetwork.com

Taleggio and Pear Panini

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
* 1/4 cup olive oil
* 8 ounces Taleggio cheese or brie, sliced
* 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
* 2 tablespoons honey
* Pinch salt
* Pinch freshly ground black pepper
* 3 ounces arugula or spinach

Directions

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces.
Halve each piece horizontally to make 4 sandwiches. Brush the bread on
both sides with olive oil and place the bottom-half of the bread
slices in the panini machine in a single layer. Heat until golden,
about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the Panini machine, begin
forming the sandwiches. Divide the cheese among the warm bread. Cover
the cheese with slices of fruit. Drizzle the fruit with honey.
Sprinkle with salt and pepper. Top with a handful of arugula. Place
the warmed top half of the bread over the arugula and return the
competed sandwich to the panini machine for 1 to 2 minutes more to
finish melting the cheese. Remove from the panini machine. Cut the
sandwiches in half and serve immediately.

From: foodnetwork.com

Bruschetta with Gorgonzola Cheese and Honey

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 36 slices (1/2-inch thick) baguette bread, about 1 loaf
* 1/4 cup extra-virgin olive oil
* 8 ounces Gorgonzola, sliced
* 3 tablespoons honey

Directions

Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil.
Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted,
about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Zeppole

Cook Time: 30 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 1 vanilla bean
* 1/2 cup sugar, plus 3 tablespoons
* 2 tablespoons ground cinnamon
* 1 stick butter
* 1/4 teaspoon salt
* 1 cup water
* 1 cup all-purpose flour
* 4 eggs
* Olive oil, for frying

Directions

Cut open the vanilla bean lengthwise. Using the back of a knife,
scrape along the inside of the vanilla bean to collect the seeds.
Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and
cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar,
and water over medium heat. Bring to a boil. Take pan off the heat and
stir in the flour. Return pan to the heat and stir continuously until
mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture
to a medium bowl. Using an electric hand mixer on low speed, add eggs,
1 at a time, incorporating each egg completely before adding the next.
Beat until smooth. If not frying immediately, cover with plastic wrap
and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of
2 inches. Heat the oil over medium heat until a deep-fry thermometer
registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop
about a tablespoon of the dough into the hot olive oil, frying in
batches. Turn the zeppole once or twice, cooking until golden and
puffed up, about 5 minutes. Drain on paper towels. Toss with
cinnamon-sugar. Arrange on a platter and serve immediately.

Olive Oil Muffins

Cook Time: 25 min
Level: Easy
Yield: 12 cookies

Ingredients

* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 4 large eggs
* 2 teaspoons orange zest
* 2 teaspoons lemon zest
* 2 tablespoons balsamic vinegar
* 2 tablespoons whole milk
* 3/4 cup extra-virgin olive oil
* 2/3 cup sliced almonds, toasted
* Powdered sugar, for sifting

Directions

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.

Blend together the flour, baking powder, and salt in a medium bowl to
blend. Using an electric mixer beat the sugar, eggs, and zests in a
large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar
and milk. Gradually beat in the oil. Add the flour mixture and stir
just until blended. Crush the almonds with your hands as you add them
to the batter and stir until mixed. Fill the muffin tin almost to the
top of the paper liners. Bake until golden on top and a tester
inserted into the center of the cake comes out with moist crumbs
attached, about 20 to 25 minutes. Transfer to a wire rack and cool for
10 minutes. Remove the muffins onto a platter and let cool for 5 more
minutes. Sift powdered sugar over the muffins and serve.

Penne with Beef and Arugula

Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 6 to 8 servings

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de
Provence, and minced garlic. In a skillet, heat 3 tablespoons olive
oil over medium heat. Cook steak about 7 minutes per side. Remove the
meat from pan and let it rest for 5 minutes. Thinly slice the steak.
Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite,
stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving
1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard,
1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive
oil. In a large bowl toss the pasta with half of the salad dressing
and the reserved pasta water. Add the arugula and steak, more
dressing, and season with salt and freshly ground black pepper, as
needed. Toss, pack for the picnic, or serve.

From: food network

Spaghetti with Pinot Grigio and Seafood

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

The colors are beautiful, as are the clamshells. There is not a lot of
sauce. But the flavor of the wine is present.

1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium
heat. Add the shallots and the garlic and cook for 3 minutes, until
tender but not brown. Add the sun-dried tomatoes and cook for another
minute. Add the wine, shrimp, and clams. Bring the liquid to a boil.
Reduce the heat and simmer, covered, until the shrimp are pink and the
clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and
stir to combine. Add the arugula. Stir gently and place on a serving
platter. Serve immediately.

From: food network

Lamb with Chianti Vinaigrette

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings
4 to 6 lamb rib or loin chops
2 cups Chianti (or other red wine)
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.

Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.

Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.

I like the tanginess of the reduced wine with the lamb.

From: food network

Sea Bass alla Fiorentina

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

4 (6-ounce) pieces sea bass
1/4 teaspoon salt, plus more for seasoning fish
1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
2 cups all-purpose flour
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
3 garlic cloves, chopped
1 (14-ounce) can crushed tomatoes
1/2 cup water
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.

In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.

Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

From: food network

Prosciutto-wrapped Scallops

Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 4 servings

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar Preheat the oven to 350 degrees F.

In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.

In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

From: food network