Wednesday, September 14, 2011
Tuesday, June 21, 2011
4 cups organic zucchini, shredded
1 tsp organic garlic, finely grated
2 Tbls organic basil oil (recipe follows)
freshly ground white pepper
zest of 1 medium organic lemon, grated finely avoiding the white
1/4 cup organic parmesan, grated
Shred the zucchini on a large hole grater into a colander. Salt the zucchini turning it around to distribute the salt. Let it drain for 10 minutes.
2 cups fresh basil, crushed
1 cup organic olive oil
Place olive oil and basil in a small pan. Heat until you see the first small bubbles rise along the edges of the pot. Remove from heat. Cool then strain this into a bottle for later use.
Take 2 Tbls of the basil oil and place in a saute pan over very low heat, saute the grated garlic. While the garlic is sauteing squeeze the water out of the zucchini. When the garlic is translucent add the squeezed zucchini to the pan and turn the heat up to a medium flame. Cook and stir for 3 to 5 minutes. Add freshly ground pepper. Add lemon zest. Pass parmesan at the table.
Sunday, May 9, 2010
Sunday, November 8, 2009
Monday, October 19, 2009
8 chiles (I used piquillos, espelletes and poblanos)
6 oz blue cheese
Instructions: Burn your chiles over the flame of your gas stove-top turning to blacken as evenly as possible. Try not to burn them to a crisp. Place chiles in a bowl with a plate on top while they cool.
So So Simple Fresh Corn Sauce
1/4 cup shallot, chopped
a little oil
corn kernels from 3 ears
a pinch of smoked salt (if not...regular salt will do)
Cut the corn off of the cob using a serrated bread knife. Saute the shallot and then add the corn kernels cooking for 2 or 3 minutes. Add a little water to thin it out.
Fry the chiles in a tiny bit of olive oil just enough to brown, allowing the cheese to melt. Serve the chiles over the corn sauce.
Monday, August 17, 2009
Tonight I boiled a pound of the beans in lots of water with some shallot, garlic and a bay leaf. I boiled them for 45 minutes. At the end I added smoked salt, more garlic and some very fine olive oil. I roasted 2 tomatoes, 1 jalapeno and a poblano chile on the burner; I then peeled and roughly chopped them up along with 2 avocados and another white shallot. I squeezed a half of a lemon over this. I ladled this salsa into our beans.
It was so lowly and so delicous that I am sorry you were not here to share this meal. I am also sorry not to have anymore beans.
Sunday, June 28, 2009
Katy discovered this recipe in Mark Bittman's How to Cook Everything cookbook...it is sublime, when I made it I added some onion too.
you will need: fry pan, measuring spoons, knife
zucchini, the smaller the better, about 2 lbs
butter 3 Tbls
salt and freshly ground pepper to taste
honey, 1 Tbls
mint leaves, 3 Tbls minced fresh
Cut the zucchini into 1/4 inch thick rounds.
Place butter in large skillet over medium-high heat. When foam subsides, add the squash and sprinkle with salt and pepper.
Raise heat to high and cook, stirring occassionally until the squash becomes tender and begins to brown (about 10 minutes). Stir in honey and mint, check for seasoning, and serve.