Recipes

Shakshuka

Oct 27, 2014
By
No Comments Yet

Serves 4

 

Ingredients

2 Tbs. harissa or other chili paste

2 tsp. tomato paste

2 large red peppers, diced

4 cloves garlic, finely chopped

1 tsp. ground cumin

5 large, ripe tomatoes, chopped (canned are fine)

4 large eggs plus four yolks

1/2 cup Greek-style yogurt

 

Preparation

1. Heat 2 Tbs. olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin and a sprinkling of salt. Stir and cook for about 8 minutes, allowing the peppers to soften.

 

2. Add tomatoes, bring to a simmer, and cook another 10 minutes until a thick sauce forms.

 

3. Make 8 little dips in the sauce. Carefully break eggs into the dips. Do the same with the yolks. Place a lid on the pan and cook for 8 minutes or until the whites are set but the yolks are still a bit runny.

 

4. Serve with a dollop of yogurt and a piece of pita bread to soak up the sauce.

 

 

Sylvia’s Table Oven Baked Apples

Oct 27, 2014
By
No Comments Yet

Serves 6-8

 

Ingredients

8 to 10 apples, peeled, halved and cored

3/4 cup sugar

3/4 teaspoon cinnamon

1 tablespoon grated lemon zest

2 tablespoons lemon juice

6 tablespoons unsalted butter, melted

 

Preparation

1. Preheat oven to 350F.

 

2. Combine sugar and cinnamon and pour over apples. Toss to coat. Pour the melted butter over the fruit.

 

3. Place apples in baking dish and bake for 35 minutes, basting apples occasionally.

 

4. If pan juices are not syrupy, pour them into small sauce pan and reduce over medium high heat. Pour syrup over apples and serve.

 

 

Peach Galette

Oct 27, 2014
By
No Comments Yet

Serves 4-6

 

Ingredients

1 1/4 cup flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

1 stick butter, cut into small (1/2-inch) cubes, chilled

1/4 cup of ice water (maybe more)

3-4 peaches, pitted and sliced

3 tablespoons sugar

1 egg, beaten

1 tablespoon butter, melted

 

Preparation

1. Preheat oven to 425F.

 

2. Make the crust dough. In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

 

3. Turn out onto a clean surface. Use your hands to form into a disc. Do not over-knead. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for at least 30 minutes.

 

4. Thinly slice peaches, toss to coat with sugar.

 

5. Whisk egg in small bowl and set aside.

 

6. On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

 

7. Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter. Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, use a pastry brush to coat the dough with an egg wash.

 

8. Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

 

 

Rainbow Frittata

Oct 27, 2014
By
No Comments Yet

Serves 8

 

Ingredients

8 large eggs

1 medium zucchini, diced

1 yellow zucchini, diced

1 red pepper, diced

1 onion, diced

1 cup grated Parmesan cheese

1/2 cup chopped parsley

2 Tbs. olive oil

Salt and pepper

 

Procedure

1. Preheat broiler

 

2. Beat eggs until frothy. Add cheese, parsley and 1 tsp salt

 

3. In a large oven-proof sauté pan, sauté onion until soft

 

4. Add red peppers and cook until tender, about five minutes

 

5. Add squash and cook a few minutes more, until all vegetables are tender.

 

6. Add egg mixture to pan. Cook at medium heat until barely set. About seven minutes.

 

7. Transfer pan to broiler. Broil for a minute or two, until top of frittata is nicely browned. Serve.

 

 

  • Stay in Touch

    Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for our Email Newsletter

    Featured Seasonal Recipe

    Baked Pears with Yogurt, Honey and Cinnamon



    Baked Pears with Yogurt, Honey, and Cinnamon Serves 12 (1/2 pear per person) Ingredients: 6 Bosc Pears, peeled, halved lengthwise, and cored 4 tablespoons salted butter, melted 2 cups yogurt 1/3 cup honey 1 teaspoon ground cinnamon 12 fresh mint leaves 1. Preheat the oven to 400°F for 20 minutes. 2. Meanwhile, brush the pears with butter and place them, cut-side down on a parchment-line baking sheet. Sprinkle with cinnamon. Bake until the pears are caramelized and tender, about 40 minutes. 3. Transfer the pears onto a platter, cut-side up, and let cool. Fill each pear half with yogurt, drizzle with honey, and serve.
  • Gallery