This is an awesome dish if you are sick of the usual fish + starch combo (potato, rice) for your weeknight dinners. It is my take on the pot pie/bureka/spanakopita! Enjoy.
Ingredients: (Yields 2)
1/2 lb salmon
salt and pepper
1/2 c raw spinach
handful of dill
2 sprigs of thyme
2 tbsp butter
1/4 c pine nuts
phyllo dough
1 egg (for eggwash)
Sesame seeds (optional)
Japanese eggplant with miso is one of my favorite things to eat and I wonder: What other flavors could I add to sweeten this delicious vegetable? Adding honey, pomegranate seeds, mirin, and chopped mint was my rationale, and here was the result…
Call it a new take on pasta, faux-French-onion soup, or pizza in a bowl! Any way you name it, I’ll eat it. This is a simple and hearty tomato basil soup recipe. The kicker is, you line your soup bowl with slices of bread and top it with cheese (like French onion soup) for a real treat.
I wanted to make a tomato soup because I get really excited any time I buy green tomatoes. They are so tart and have a lot more acid than “red” tomatoes, and really add a nice taste to a soup or sauce. Butter, cayenne pepper, basil, white wine, and cream top add layers of flavor you can’t imagine.
Ingredients:
1 pound ripe plum tomatoes, cut in half lengthwise
1 pound ripe green tomatoes, cut in half lengthwise
1/4 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 large Spanish onion, roughly chopped
3 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon cayenne pepper
1/2 cup of canned crushed tomatoes
1 handful fresh basil leaves, chopped
2 cups of chicken/vegetable stock/ water
1/3 c white wine
1/4 c sugar
1/4 c heavy cream
sliced French bread/baguette
fresh grated cheese
When I buy an ingredient, I try and use it in different ways, and stretch the ingredient over a few meals that week. So with the pine nuts I purchased to make my Pennette Harry’s Bar last night, I wanted to see what I could come up with.
This dish is extremely colorful, healthy, and unique. Fish and nuts have had a long relationship, and the natural oils in pine nuts really compliment a fleshy protein. Pine nuts are also rich in protein, potassium, and fiber (hooray for nutrients). The tahini sauce is creamy without the fat of dairy, and the pomegranate seeds and lemon juice deliver on freshness! Enjoy.
Ingredients:
1 lb of any white fish (sea bass, red snapper, tile fish, basa)
3 tbsp olive oil
the juice of a lemon
fresh ground pepper
Tahini Sauce:
1/4 c tahini / tahina paste
3 cloves garlic, chopped
1 tsp salt
juice of two lemons
handful of parsley, chopped
1/4 c toasted pine nuts
pomegranate seeds
Preheat oven to 400 degrees.
Happy New Year! For my first official post of 2010, I wanted to recreate a delicious dish I ate while on vacation in Miami, Florida this past week. Every time I hit up the MIA, I always spend an evening window shopping at the luxurious Shops at Bal Harbour. I ogle at the window displays of Dior, YSL, and their other fancy counterparts while I wait for a table at Carpaccio, an Italian eatery in the mall. Carpaccio is always packed, has a great outdoor seating area, and a hearty wine list. I have probably eaten almost every pasta on the menu, but my favorite is the Pennette Harry’s Bar, a dish based on Harry Cipriani’s famed restaurant in Venice, Italy. Harry’s Bar takes the credit for the invention of the Bellini and carpaccio! If you can’t make it to Venice or Miami, then please try this recipe for Harry’s Bar Penne. It combines some amazing ingredients, and is filling yet surprisingly light.
Ingredients:
Penne or Pennette pasta
5 cloves garlic
16 oz of crushed tomatoes
2 tbsp olive oil
1 tsp sugar
2 handfuls of fresh spinach
1/2 cup of sun dried tomatoes
1/4 cup of pine nuts
Parmesan
