Monday, October 12, 2009
Wednesday, July 29, 2009
Wednesday, July 22, 2009
Saturday, June 6, 2009
Asparagus and Ricotta Fritatta
The Recipe
1 bunch local asparagus, trimmed and cut into 1 in. lengths
1 Tbsp. olive oil
6 eggs
1/2 bunch Italian (aka flat leaf) parsley leaves, finely chopped
1/2 of a 15oz container ricotta cheese
In a 10 in. nonstick or well-seasoned cast iron skillet, saute' the asparagus in the olive oil until just about done, between 3-8 minutes depending on the thickness of the stalks. When almost done, turn the heat down to low, and season liberally with salt & pepper.
Turn on the broiler to low. Beat the eggs lightly with the parsley and pour over the asparagus in the skillet. Drop the ricotta cheese over the top in medium- sized dollops, randomly over the top. Pop the skillet into the oven until the eggs are just set, about 2 minutes (but don't turn your back on it! Only you know how hot your broiler is and you don't want to burn up dinner.) Cut into 8 wedges and serve. Feeds 4 folks as a main dish for dinner.
The Story
Yes, this recipe is just what it sounds like- I used up leftovers in the fridge with some lovely asparagus. The kids loved it, however, and asked if I could make it again- so that's a winner-and I figured I should write it down. I made some roasted roots with it: couple carrots & couple fat potatoes cut into uniform chunks. Add a chopped onion, some dried thyme and some paprika, toss to coat with olive oil, and roast at 400 until done (1/2 hour or more depending on the size of the potatoes.) Has a nice eggs and hash browns feel that way, just with more veggies.
Would work maybe even better with goat cheese. Try 4 oz, broken into chunks.
Not sure how to tag this: lunch? Dinner? breakfast? vegetarian? leftovers? It works in a lot of categories. So I'll start a new one for eggs.
1 bunch local asparagus, trimmed and cut into 1 in. lengths
1 Tbsp. olive oil
6 eggs
1/2 bunch Italian (aka flat leaf) parsley leaves, finely chopped
1/2 of a 15oz container ricotta cheese
In a 10 in. nonstick or well-seasoned cast iron skillet, saute' the asparagus in the olive oil until just about done, between 3-8 minutes depending on the thickness of the stalks. When almost done, turn the heat down to low, and season liberally with salt & pepper.
Turn on the broiler to low. Beat the eggs lightly with the parsley and pour over the asparagus in the skillet. Drop the ricotta cheese over the top in medium- sized dollops, randomly over the top. Pop the skillet into the oven until the eggs are just set, about 2 minutes (but don't turn your back on it! Only you know how hot your broiler is and you don't want to burn up dinner.) Cut into 8 wedges and serve. Feeds 4 folks as a main dish for dinner.
The Story
Yes, this recipe is just what it sounds like- I used up leftovers in the fridge with some lovely asparagus. The kids loved it, however, and asked if I could make it again- so that's a winner-and I figured I should write it down. I made some roasted roots with it: couple carrots & couple fat potatoes cut into uniform chunks. Add a chopped onion, some dried thyme and some paprika, toss to coat with olive oil, and roast at 400 until done (1/2 hour or more depending on the size of the potatoes.) Has a nice eggs and hash browns feel that way, just with more veggies.
Would work maybe even better with goat cheese. Try 4 oz, broken into chunks.
Not sure how to tag this: lunch? Dinner? breakfast? vegetarian? leftovers? It works in a lot of categories. So I'll start a new one for eggs.
Thursday, June 4, 2009
New Central Jersey Farmers Market
Hightstown is starting its own Farmers Market, Fridays through the summer from 3-7, by Peddie Lake. (That's the corner of Morrison and Main Streets, aka the corner of Rt. 33 and Rt. 539, aka the park by the library.)
They're starting small but hopefully more farmers will join in soon. Come out and get what's fresh!
(Cross-posted to The Center of NJ Life)
They're starting small but hopefully more farmers will join in soon. Come out and get what's fresh!
(Cross-posted to The Center of NJ Life)
Wednesday, May 27, 2009
Roasted Red Pepper Hummus
The Recipe
1/2 lb dry chickpeas, soaked & cooked (see The Story)
1 red pepper
2 cloves garlic, in large pieces
1/3 cup tahini
1/4 cup olive oil, more as needed
Juice of two lemons
1-2 tsp. salt (to taste)
1 tsp. ground cumin
Soak & cook the chickpeas; (they take 1 1/2-2 hrs.). Drain & cool; save 1/2 cup cooking liquid.
Roast the red pepper over the flames on your gas stove or alternately on the grill: Do Not Cut Up The Pepper! Roast whole, turning each time the skin is charred. Once the whole pepper is blackened, put in a lidded bowl for about 10 minutes to finish cooking and soften the skin. Slip the skin off with your fingers, then cut open the pepper from the top carefully- it will steam- and remove the seeds and ribs. If you can save any accumulated juices from the pepper, you'll be glad you did.
Add the chickpeas and garlic to the food processor. It will be pasty. Add the remaining ingredients in order, blending well. Last, add the pepper and let the machine run for a while to compeletly puree and blend the flavors. Add more olive oil or the cooking liquid if you want a more dip-like consistency; leave it more dry if you use it as a sandwich spread.
Makes more than you think it will, but that's good since it's tasty.
The Story
Tahini is a roasted sesame seed paste. My grocery store stocks it with the peanut butter. Make sure to stir it very, very well before measuring- it settles. Store the extra in the fridge until the next time you make hummus or baba ganouj.
Soak the chickpeas at least 4 hours and up to 10 hours. They take 1 1/2-2 hrs to cook: put in large pan with water to cover, bring to boil, reduce to simmer until tender. It's so easy- you weren't going to go the canned route, were you? :)
If you want a creamier, impress-your-guests texture, add lots of extra olive oil and keep the food processor running for a long time. If you're eating this for lunch for the next few days, maybe keep an eye on the fat content. (We eat this for lunch often, with pita bread and carrots.) Don't worry, there's plenty of flavor either way.
The bite of raw garlic becomes stronger the longer this sits in the fridge. Beware!
I know the cumin is non-traditional, but so is the pepper. I like cumin. Leave it out if you don't.
1/2 lb dry chickpeas, soaked & cooked (see The Story)
1 red pepper
2 cloves garlic, in large pieces
1/3 cup tahini
1/4 cup olive oil, more as needed
Juice of two lemons
1-2 tsp. salt (to taste)
1 tsp. ground cumin
Soak & cook the chickpeas; (they take 1 1/2-2 hrs.). Drain & cool; save 1/2 cup cooking liquid.
Roast the red pepper over the flames on your gas stove or alternately on the grill: Do Not Cut Up The Pepper! Roast whole, turning each time the skin is charred. Once the whole pepper is blackened, put in a lidded bowl for about 10 minutes to finish cooking and soften the skin. Slip the skin off with your fingers, then cut open the pepper from the top carefully- it will steam- and remove the seeds and ribs. If you can save any accumulated juices from the pepper, you'll be glad you did.
Add the chickpeas and garlic to the food processor. It will be pasty. Add the remaining ingredients in order, blending well. Last, add the pepper and let the machine run for a while to compeletly puree and blend the flavors. Add more olive oil or the cooking liquid if you want a more dip-like consistency; leave it more dry if you use it as a sandwich spread.
Makes more than you think it will, but that's good since it's tasty.
The Story
Tahini is a roasted sesame seed paste. My grocery store stocks it with the peanut butter. Make sure to stir it very, very well before measuring- it settles. Store the extra in the fridge until the next time you make hummus or baba ganouj.
Soak the chickpeas at least 4 hours and up to 10 hours. They take 1 1/2-2 hrs to cook: put in large pan with water to cover, bring to boil, reduce to simmer until tender. It's so easy- you weren't going to go the canned route, were you? :)
If you want a creamier, impress-your-guests texture, add lots of extra olive oil and keep the food processor running for a long time. If you're eating this for lunch for the next few days, maybe keep an eye on the fat content. (We eat this for lunch often, with pita bread and carrots.) Don't worry, there's plenty of flavor either way.
The bite of raw garlic becomes stronger the longer this sits in the fridge. Beware!
I know the cumin is non-traditional, but so is the pepper. I like cumin. Leave it out if you don't.
Sunday, April 5, 2009
Fish Sticks and Tartar Sauce
It's Lazy Linkin' Sunday here at Sharon's Food Blog!
We had fish sticks and tartar sauce with friends on Friday. Growing up, my friend's family tradition during Lent was fish sticks and mac-n-cheese; We recreated that, homemade-style.
Fish Sticks I use pollock or mahi-mahi, whatever is a good price that day. Easy and good.
Tartar Sauce Make a full batch, no matter how much you think you'll use. It makes the very best tuna fish the next day. It has to sit in the fridge for at least an hour before dinner.
We had fish sticks and tartar sauce with friends on Friday. Growing up, my friend's family tradition during Lent was fish sticks and mac-n-cheese; We recreated that, homemade-style.
Fish Sticks I use pollock or mahi-mahi, whatever is a good price that day. Easy and good.
Tartar Sauce Make a full batch, no matter how much you think you'll use. It makes the very best tuna fish the next day. It has to sit in the fridge for at least an hour before dinner.
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