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Sheet Pan Vegetable "Stir Fry"

4/23/2021

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Serves 2
3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
​2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 tablespoon neutral oil, like avocado oil

1 large red pepper, cut into 2-inch cubes
1 1/2 pounds broccoli florets
1 red onion, cut into 1-inch wedges
Optional protein-see below
White rice, for serving

  1. Heat oven to 425 degrees.
  2. In a large bowl, combine the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions, cilantro, and oil. If tofu or other protein, place on a plate and spread with half the sauce. Toss the vegetables with the remaining sauce.
  3. Move the vegetables to the sides of the pan and place the marinated protein into the center of the pan and place the pan into oven.
  4. Roast for 15-20 minutes. Serve hot with rice.

Alternatives:
  • 1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
  • 1 1/2 pounds Scrod, swordfish, or salmon 
  • 1 1/2 pounds chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
  • Green beans, snow peas-add last 5 minutes of cooking time.
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Zucchini Galette-w/Asparagus Option

4/20/2021

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Zucchini Tart & Asparagus Tart
Thank you goes to Smitten Kitchen's Deb Perelman for this recipe. You must check out her wonderful website and her cookbooks. I spend lots of time with both getting inspired.

1 round of pie dough (1/2 recipe Art of the pie double crust pie dough-recipe here)
1 large or 2 small zucchinis, sliced into 1/4 inch-thick rounds
2 tablespoons olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 cup ricotta cheese
1 cup (about 2 oz) grated Parmesan cheese
½ cup (2 oz) shredded mozzarella
1 tablespoon slivered basil leaves
 
Glaze: 1 egg yolk beaten with 1 teaspoon water

  1. Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. 
  2. In a small bowl, whisk the olive oil and the garlic together; set aside. 
  3. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. 
  4. Preheat oven to 400 degrees. 
  5. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet or onto a piece of parchment paper place on the baking sheet. 
  6. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. 
  7. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
  8. Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
 
Alternatives
  • Asparagus instead of zucchini. Cut asparagus into thin slices at a sharp angle. Follow step one in recipe. After drying with a paper towel, spread evenly over the ricotta mixture. Finish galette as directed.
  • Shredded zucchini instead of sliced. Shred your zucchini on a box grater or in a food processor using the shredding disk. After shredding, place the zucchini on a cotton dish towel and squeeze out as much water as possible. Heat a pan with 2 tablespoons of butter and 2 cloves of minced garlic. Cook for 1 minute then add the zucchini. Cook until the zucchini is softened, about 3 minutes. Season with salt and pepper. Combine the softened zucchini with the ricotta filling in a bowl. Spread onto the rolled out dough and complete the above recipe from step 7.
  • Cook these vegetables to release the moisture before arranging on top of the ricotta filling. 
    • Mushrooms with rosemary
    • Leeks with mint
    • Roasted butternut squash cubes (about 1 pound) with sage
  • Add 2 cups cooked, finely shredded chicken breast onto the filling and top with a vegetable that has been prepared to reduce moisture. Note: It’s important to shred or cut the chicken fine to make cutting the galette even.
  • Cooked ground beef seasoned with herbs
  • Cooked bacon, chopped.
  • Shrimp, raw, placed artfully with the top layer of vegetable
  • Add 2 tablespoons of Liz's Gremolata to the cheese mixture to add a bright lemon flavor
  • Use a variety of herbs to flavor the tart-basil, parsley, thyme, dill, or tarragon 
  • Cheese alternative to mozzarella in the ricotta mixture
    • Gruyere
    • Stilton
    • Cheddar
    • Feta
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Magic Chocolate Mousse

4/17/2021

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I cannot take credit for this incredibly delicious and easy chocolate mousse recipe. This recipe appears on my favorite recipe website Food52. Follow this link to read how this amazing recipe came to be.

Serves 4
3/4 cup (6 ounces) water
8 ounces chocolate (we used 70% bittersweet — choose a high-quality chocolate you love)
ice cubes
whipped cream for topping (optional)
Optional flavoring:brewed espresso, orange liqueur, raspberry liqueur, orange bitters, brewed Earl Grey Tea, 

  1. Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.
  2. Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice—it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely—it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After awhile strands of chocolate form inside the loops of the whisk. The whipped chocolate should look like soft pudding. Pour or spoon immediately into ramekins, small bowls or jars and let set. Top with whipped cream and serve.

Flavoring your mousse:
Replace some water with an equal amount of the optional flavoring listed above. Try different flavored liqueurs or tea. I often replace 2 ounces of water with 2 ounces of orange liqueur. If you are using the bitters, add 3-4 drops. 

Note: Three things can go wrong. Here's how to fix them. 
  1. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. 
  2. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. 
  3. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
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The Raspberry Kiss Cocktail/Mocktail

4/17/2021

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Makes 1 Cocktail
2 ounces spirit of choice- Gin or Vodka or Tequila
1 ½ ounces raspberry syrup (recipe below)
1 ounce lemon or lime juice
2 basil leaves 
8-10 cubes ice
Garnish: small basil leaf and lime wedge
  1. Combine spirit, raspberry syrup, lemon juice and basil in a cocktail shaker and fill with 4 cubes of ice. 
  2. Shake until the shaker is frosted and well chilled, about 20 seconds. 
  3. Strain into an ice-filled rocks glass, garnishing with a basil sprig and lemon or lime wedge.
Makes 1 Mocktail
2 ounces raspberry syrup (recipe below)
1 ounce lemon or lime juice
2 large basil leaves
8-10 cubes ice
4-6 ounces tonic water, soda water, lemon or lime seltzer, ginger ale
Garnish: small basil leaf and wedge
Combine raspberry syrup, lemon juice and basil in a cocktail shaker and fill with ice. 
  1. Shake until the shaker is frosted and well chilled, about 20 seconds. 
  2. Strain into an ice-filled rocks glass, and top with sparkling soda or other sparkling beverage to taste, garnishing with a basil sprig and lemon or lime wedge.

Raspberry Syrup Recipe
1 cup water
1 cup sugar
1 cup fresh or frozen raspberries 
  1. Combine water, sugar, and raspberries in a saucepan over medium-low heat, stirring until sugar dissolves. Heat to a simmer and cook for 5 minutes. Let the berries cool. 
  2. Strain through fine-mesh strainer set over a bowl, pressing on solids to extract juice. Pour into a squeeze bottle if you have one or other lidded container. Refrigerate for 2 weeks or freeze.
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Lamb Meatballs with Mint

4/6/2021

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Serves 2-4
Meatballs
1 pound ground lamb
3 scallions, minced
2 cloves garlic, minced
¼ cup packed chopped mint leaves 
1 teaspoon cumin ground 
Pinch cayenne pepper
¼ cup breadcrumbs
1 egg, lightly beaten
½ teaspoon freshly ground pepper 
1 ½ teaspoon coarse salt 

Minted Yogurt Sauce
1 cup plain whole fat yogurt
2 scallions, chopped
¼ cup lightly packed chopped mint
1 clove garlic, minced
Salt and Pepper to taste
  1. Preheat oven to 425 degrees. 
  2. To make the meatballs, gently combine all the meatball ingredients in a mixing bowl using your hands. Separate the mixture into 16 equal portions. Gently roll each portion into a ball (do not compact too much). Or, use a 1 ounce cookie scoop and portion the lamb mixture.
  3. Place the meatballs onto a rimmed baking sheet and place into the oven. Cook for 8-10 minutes.
  4. To make the yogurt sauce, combine all the ingredients in a bowl. Season with salt and pepper to taste. Refrigerate until ready to use. Serve the sauce with the lamb meatballs for dipping. 
Serving suggestions:
  • Serve the meatballs with warm pita and a grain salad
  • Serve with my favorite squash dish using this minted yogurt sauce.
  • Serve with a noodle bowl.
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Minted Peas with Radishes

4/5/2021

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Serves 6 as a side dish
 
1 pound bag frozen Petite Peas (these are the sweetest), thawed
4-6 radishes, sliced thinly (about 1 cup)-if the radishes are small use about 2-3 per person, cut them into quarters
2 Tbs butter
2-3 scallions, sliced thinly on the bias
3 Tbs fresh mint, chopped
Kosher salt and Pepper

  1. Heat a sauté pan with the butter and the radishes over medium-low heat. Cook until the radishes are soft and lightly pink about 3-5 minutes. 
  2. Add the peas and heat until the peas are warmed through, about 3 minutes. 
  3. Add the mint and the scallions. Season with salt and pepper to taste. Serve hot, room temperature, or cold.
 
Variations:
Add: Sugar snap peas, asparagus-sliced thinly, pea tendrils-cook with the peas.
Top With: Feta cheese, or shaved parmesan cheese.
Serve:
    As a salad with cooked new potatoes, rice, or other cooked whole grain.
    On toast with ricotta cheese or mascarpone cheese.
​    

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