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ISO: ISO savory dish with Pine nuts
- Thread starter pam
- Start date
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Rec; Greek Stuffed Tomatoes and Peppers
* Exported from MasterCook *
Greek Stuffed Tomatoes and Peppers
5 medium perfectly-ripe tomatoes
5 medium green peppers
3/4 cup olive oil
15 tablespoons rice -- 1 1/2 tblsps per tomato or pepper, to be stuffed
1 large onion -- chopped fine (about 1 1/2 cups)
3 garlic cloves -- minced very fine
1/4 cup fresh spearmint -- minced (1 1/2 tblsps dried, crumbled)
1/2 cup parsley -- minced (or cilantro)
1/2 cup pine nuts or slivered almond
1/2 cup hard mizithra cheese or kefalograviera cheese or parmesan cheese -- cut into tiny cubes
1/2 cup sultana raisin (but I love the slightly sweet contrast they give the savoury ingredients) (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup olive oil
1 tablespoon tomato paste
salt and pepper
Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
Cut off tops of peppers (retain tops) and remove seeds and membrane.
Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
Take tomato flesh and process it until pureed.
Add olive oil, rice, onion, garlic, mint, parsley/cilantro, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
Stuff the vegetables evenly with this mixture.
Replace tops of tomatoes and peppers.
Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
Turn off oven and leave in for another hour to'mellow' before serving.
This is best served slightly warm or at room temperature.
It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
It will also have yummy juices begging to be mopped up with bits of crusty bread.
In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
That way you can have a couple of wedges of potato too.
Source:
"Recipezaar - Evelyn of Athens"
* Exported from MasterCook *
Greek Stuffed Tomatoes and Peppers
5 medium perfectly-ripe tomatoes
5 medium green peppers
3/4 cup olive oil
15 tablespoons rice -- 1 1/2 tblsps per tomato or pepper, to be stuffed
1 large onion -- chopped fine (about 1 1/2 cups)
3 garlic cloves -- minced very fine
1/4 cup fresh spearmint -- minced (1 1/2 tblsps dried, crumbled)
1/2 cup parsley -- minced (or cilantro)
1/2 cup pine nuts or slivered almond
1/2 cup hard mizithra cheese or kefalograviera cheese or parmesan cheese -- cut into tiny cubes
1/2 cup sultana raisin (but I love the slightly sweet contrast they give the savoury ingredients) (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup olive oil
1 tablespoon tomato paste
salt and pepper
Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
Cut off tops of peppers (retain tops) and remove seeds and membrane.
Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
Take tomato flesh and process it until pureed.
Add olive oil, rice, onion, garlic, mint, parsley/cilantro, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
Stuff the vegetables evenly with this mixture.
Replace tops of tomatoes and peppers.
Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
Turn off oven and leave in for another hour to'mellow' before serving.
This is best served slightly warm or at room temperature.
It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
It will also have yummy juices begging to be mopped up with bits of crusty bread.
In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
That way you can have a couple of wedges of potato too.
Source:
"Recipezaar - Evelyn of Athens"
Rec: California Chicken Salad
California Chicken Salad
Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.
Yield: Makes 4 servings
Dressing:
6 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons olive oil
1 tablespoon rice wine (or apple cider) vinegar
1/2 teaspoon salt
Salad:
3 boneless, skinless whole chicken breasts (about 1 1/2 pounds)
1/4 teaspoon garlic powder
1/4 teaspoon sweet chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1 teaspoon olive oil
3 ears of corn, husked
1/2 pound asparagus stalks (about 10), ends trimmed, cut into thirds
3 plum tomatoes, diced
1/2 small red onion, thinly sliced
2 tablespoons pine nuts
3 slices turkey bacon, cooked as directed on package, chopped
Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.
Pat's notes: Easy and tasty. Used regular bacon and added avocado slices.
http://www.epicurious.com/recipes/food/views/California-Chicken-Salad-352249
California Chicken Salad
Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins.
Yield: Makes 4 servings
Dressing:
6 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons olive oil
1 tablespoon rice wine (or apple cider) vinegar
1/2 teaspoon salt
Salad:
3 boneless, skinless whole chicken breasts (about 1 1/2 pounds)
1/4 teaspoon garlic powder
1/4 teaspoon sweet chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1 teaspoon olive oil
3 ears of corn, husked
1/2 pound asparagus stalks (about 10), ends trimmed, cut into thirds
3 plum tomatoes, diced
1/2 small red onion, thinly sliced
2 tablespoons pine nuts
3 slices turkey bacon, cooked as directed on package, chopped
Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.
Pat's notes: Easy and tasty. Used regular bacon and added avocado slices.
http://www.epicurious.com/recipes/food/views/California-Chicken-Salad-352249
Rec: Insalata Rustica
Insalata Rustica
True to its name, this rustic salad calls for a flavorful mix of sweet and savory ingredients, such as fresh and dried fruit, cured meat, and assorted greens. Serve this colorful salad as a side to a savory main course, or have it for lunch.
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
4 ounces 1/8-inch-thick slices prosciutto, chopped
1 1/2 cups stemmed seedless red grapes
1/2 cup dried tart cherries
10 cups (loosely packed) greens (such as frisée, arugula, and torn radicchio)
2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced
Aged balsamic vinegar (for drizzling)
1/2 cup pine nuts, toasted
4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese, each slice cut on diagonal into triangles
Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.
Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese. Serves 8
Source: 11/08 Bon Appetit, From Trattoria Stefano in Sheboygan, WI
Pat's notes: Really liked this salad. Used shavings of Parmesan instead of Pecorino.
http://www.epicurious.com/recipes/food/views/350415
Insalata Rustica
True to its name, this rustic salad calls for a flavorful mix of sweet and savory ingredients, such as fresh and dried fruit, cured meat, and assorted greens. Serve this colorful salad as a side to a savory main course, or have it for lunch.
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
4 ounces 1/8-inch-thick slices prosciutto, chopped
1 1/2 cups stemmed seedless red grapes
1/2 cup dried tart cherries
10 cups (loosely packed) greens (such as frisée, arugula, and torn radicchio)
2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced
Aged balsamic vinegar (for drizzling)
1/2 cup pine nuts, toasted
4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese, each slice cut on diagonal into triangles
Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.
Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese. Serves 8
Source: 11/08 Bon Appetit, From Trattoria Stefano in Sheboygan, WI
Pat's notes: Really liked this salad. Used shavings of Parmesan instead of Pecorino.
http://www.epicurious.com/recipes/food/views/350415
Rec: Crisp Haricots Verts with Pine Nuts (used green beans and added
some fresh sliced shiitake mushrooms, sauteed).
Crisp Haricots Verts with Pine Nuts
The secret to this recipe's rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn't burn. If you can't find slim, delicate haricots verts, substitute green beans and cook them for an extra minute or two. You can also substitute fresh mint for the oregano for a different flavor.
2 pounds haricots verts, trimmed
5 tablespoons unsalted butter
3/4 cup pine nuts
1 1/2 tablespoons fresh oregano, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.
Serves 8 to 10
Source: 11/07 Bon Appetit
Pat's note: These are yummy. I also added some sauteed fresh shiitake mushrooms.
http://www.epicurious.com/recipes/food/views/Crisp-Haricots-Verts-with-Pine-Nuts-240461
some fresh sliced shiitake mushrooms, sauteed).
Crisp Haricots Verts with Pine Nuts
The secret to this recipe's rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn't burn. If you can't find slim, delicate haricots verts, substitute green beans and cook them for an extra minute or two. You can also substitute fresh mint for the oregano for a different flavor.
2 pounds haricots verts, trimmed
5 tablespoons unsalted butter
3/4 cup pine nuts
1 1/2 tablespoons fresh oregano, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.
Serves 8 to 10
Source: 11/07 Bon Appetit
Pat's note: These are yummy. I also added some sauteed fresh shiitake mushrooms.
http://www.epicurious.com/recipes/food/views/Crisp-Haricots-Verts-with-Pine-Nuts-240461
Rec: Spinach Salad with Grilled Eggplant
Spinach Salad with Grilled Eggplant and Feta
The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern—inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon minced garlic
2 teaspoons chopped marjoram or oregano (used oregano)
1 (1 1/4 lbs) eggplant, trimmed and cut into 8 (1"-thick) rounds
10 oz baby spinach
1 cup crumbled feta (1/4 lb)
1/4 cup pine nuts (1 oz), lightly toasted
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
Serves 4 (main course) or 8 (first course or side dish)
Source: 6/09 Gourmet
Pat's notes: Great. I also added strips of grilled yellow bell pepper and grilled red onion rings.
http://www.epicurious.com/recipes/food/views/353663
Spinach Salad with Grilled Eggplant and Feta
The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern—inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon minced garlic
2 teaspoons chopped marjoram or oregano (used oregano)
1 (1 1/4 lbs) eggplant, trimmed and cut into 8 (1"-thick) rounds
10 oz baby spinach
1 cup crumbled feta (1/4 lb)
1/4 cup pine nuts (1 oz), lightly toasted
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.
Serves 4 (main course) or 8 (first course or side dish)
Source: 6/09 Gourmet
Pat's notes: Great. I also added strips of grilled yellow bell pepper and grilled red onion rings.
http://www.epicurious.com/recipes/food/views/353663
Sauteed fresh spinach is also nice with toasted pine nuts. Sometimes I add
some chopped garlic while sauteeing the spinach in a little olive oil. Other optional additions are golden raisins or dried cranberries or currants, or shavings of good Parmesan cheese....all go well with the pine nuts and sauteed spinach.
I use this same treatment for green swiss chard too.
some chopped garlic while sauteeing the spinach in a little olive oil. Other optional additions are golden raisins or dried cranberries or currants, or shavings of good Parmesan cheese....all go well with the pine nuts and sauteed spinach.
I use this same treatment for green swiss chard too.
amanda_pennsylvania
Well-known member
Not really savory, but you can always throw a handful into a salad.
Ina Garten's Roasted Vegetables with Orzo
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=63319
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=63319
REC: Caponata of Eggplant---Mario Batali...
CAPONATA OF EGGPLANT
Recipe By :Mario Batali
1 large Spanish onion -- chopped in 1/2-inch dice
2 cloves garlic -- thinly sliced
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot pepper flakes -- or less
4 ounces virgin olive oil
2 medium eggplant -- cut into 1/2-inch cubes (yield-4 cups)
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves -- or 1/2 tsp dried
6 Ounces Basic Tomato Sauce -- (See Recipe)
3 ounces balsamic vinegar
Salt and pepper
1 baguette -- sliced into 3/4-inch rounds and toasted on grill or in oven
In a large 12-inch to 14-inch saute pan, saute onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium high heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes. Add thyme, tomato sauce, balsamic vinegar, salt and pepper and bring to boil.
Lower heat and simmer 5 minutes. Cool to room temperature and serve on crostini or in middle of table with crostini on side to allow guests to serve themselves.
Basic Tomato Sauce
1 Spanish onion -- Cut in 1/4" cubes
4 cloves Garlic -- thinly sliced
3 ounces Virgin olive oil
4 Tablespoons fresh thyme -- or 2 Tbls dried thyme
1/2 carrot -- finely grated
2 28-oz cans tomatoes, canned -- crushed and mixed with their juices
Salt -- to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not browned (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Add salt to taste.
Yield:
"6 cups"
CAPONATA OF EGGPLANT
Recipe By :Mario Batali
1 large Spanish onion -- chopped in 1/2-inch dice
2 cloves garlic -- thinly sliced
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot pepper flakes -- or less
4 ounces virgin olive oil
2 medium eggplant -- cut into 1/2-inch cubes (yield-4 cups)
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves -- or 1/2 tsp dried
6 Ounces Basic Tomato Sauce -- (See Recipe)
3 ounces balsamic vinegar
Salt and pepper
1 baguette -- sliced into 3/4-inch rounds and toasted on grill or in oven
In a large 12-inch to 14-inch saute pan, saute onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium high heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes. Add thyme, tomato sauce, balsamic vinegar, salt and pepper and bring to boil.
Lower heat and simmer 5 minutes. Cool to room temperature and serve on crostini or in middle of table with crostini on side to allow guests to serve themselves.
Basic Tomato Sauce
1 Spanish onion -- Cut in 1/4" cubes
4 cloves Garlic -- thinly sliced
3 ounces Virgin olive oil
4 Tablespoons fresh thyme -- or 2 Tbls dried thyme
1/2 carrot -- finely grated
2 28-oz cans tomatoes, canned -- crushed and mixed with their juices
Salt -- to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not browned (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Add salt to taste.
Yield:
"6 cups"
REC: Grilled Beef Involtini Alla Sicialiana...
GRILLED BEEF INVOLTINI ALLA SICIALIANA
8 4-oz slices beef top round
1 cup grated Romano cheese
4 tablespoons bread crumbs
2 bunches Italian parsley -- finely chopped, to yield 1/2 cup
1/4 cup pine nuts
1/4 cup currants -- soaked I hour in warm water and drained
8 3-inch rosemary sprigs -- soaked in water I hour
Salt and pepper
2 ounces olive oil
Lemon wedges
Preheat barbecue or grill.
Using a kitchen mallet or wide cleaver, pound each slice of beef between 2 oiled pieces of wax paper until thin yet not tom, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended. Season the beef slices with salt and pepper. Divide the Pecorino mixture among the 8 pieces of beef, spreading it out thinly. Roll the beef up tightly like a burrito and secure with toothpicks.
Lay 4 pairs of beef rolls side by side a half inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges.
GRILLED BEEF INVOLTINI ALLA SICIALIANA
8 4-oz slices beef top round
1 cup grated Romano cheese
4 tablespoons bread crumbs
2 bunches Italian parsley -- finely chopped, to yield 1/2 cup
1/4 cup pine nuts
1/4 cup currants -- soaked I hour in warm water and drained
8 3-inch rosemary sprigs -- soaked in water I hour
Salt and pepper
2 ounces olive oil
Lemon wedges
Preheat barbecue or grill.
Using a kitchen mallet or wide cleaver, pound each slice of beef between 2 oiled pieces of wax paper until thin yet not tom, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended. Season the beef slices with salt and pepper. Divide the Pecorino mixture among the 8 pieces of beef, spreading it out thinly. Roll the beef up tightly like a burrito and secure with toothpicks.
Lay 4 pairs of beef rolls side by side a half inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges.
REC: Pork Chops Stuffed with Prunes & Pine Nuts...
Pork Chops Stuffed With Prunes And Pine Nuts
Recipe By :Hot Tamales
Serving Size : 6
Stuffing:
12 ounces prunes -- stoned
3/4 cup port wine -- divided
1 tablespoon olive oil
3 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 8-ounce thick-cut loin pork chops -- on the bone
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
6 medium shallots -- finely chopped
1/2 cup port wine
2 cups beef broth -- reduced by half
2 tablespoons unsalted butter -- cut into 4 pieces
2 teaspoons lemon juice
In a medium saucepan, combine the prunes with enough water to cover them by 1/4-inch. Bring to a boil and reduce the heat. Simmer gently, uncovered, for 20 minutes. Add 1/2 cup of the port and bring back up to the boil. Immediately reduce the heat to low, cover the pan and simmer for 15 minutes. Remove from the heat, drain the prunes, coarsely chop, and set them aside. Reserve the liquid.
In a medium skillet, heat the olive oil over medium heat. Saute the pine nuts, stirring frequently for 1 or 2 minutes, until golden. Add the prunes and the remaining 1/4 cup of port to the pan. Continue cooking and stirring until the liquid is reduced to a glaze. Stir in the salt and pepper and cool to room temperature.
Cut horizontally into the edges of the pork chops almost to the bones to create a pocket for the stuffing. Stuff the chops loosely (if there is leftover stuffing reserve it for the sauce). Secure the edges of each chop with 2 toothpicks. Season the chops generously with salt and pepper. Preheat the oven to 350 and place a roasting pan in it to heat it up. Heat a large, heavy and well-seasoned skillet over medium-high heat until very hot. Sear the chops for about 1 1/2 minutes on each side. Transfer the chops to the pan in the oven and finish cooking them for about 20 minutes, until the chops are done through. Meanwhile, add the oil to the skillet which you used to sear the pork. Over medium-low heat, saute the shallots for 6 to 8 minutes, until translucent. Add the port, beef broth, and the reserved prune-cooking liquid to the pan and, if there was any filling leftover after stuffing the chops, add it now. Increase the heat to high and reduce the liquid, uncovered, until it is thickened and saucy, stirring frequently. Stir in the butter and lemon juice until the butter is completely absorbed. Serve the chops immediately, spooning the sauce over the top.
Pork Chops Stuffed With Prunes And Pine Nuts
Recipe By :Hot Tamales
Serving Size : 6
Stuffing:
12 ounces prunes -- stoned
3/4 cup port wine -- divided
1 tablespoon olive oil
3 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 8-ounce thick-cut loin pork chops -- on the bone
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
6 medium shallots -- finely chopped
1/2 cup port wine
2 cups beef broth -- reduced by half
2 tablespoons unsalted butter -- cut into 4 pieces
2 teaspoons lemon juice
In a medium saucepan, combine the prunes with enough water to cover them by 1/4-inch. Bring to a boil and reduce the heat. Simmer gently, uncovered, for 20 minutes. Add 1/2 cup of the port and bring back up to the boil. Immediately reduce the heat to low, cover the pan and simmer for 15 minutes. Remove from the heat, drain the prunes, coarsely chop, and set them aside. Reserve the liquid.
In a medium skillet, heat the olive oil over medium heat. Saute the pine nuts, stirring frequently for 1 or 2 minutes, until golden. Add the prunes and the remaining 1/4 cup of port to the pan. Continue cooking and stirring until the liquid is reduced to a glaze. Stir in the salt and pepper and cool to room temperature.
Cut horizontally into the edges of the pork chops almost to the bones to create a pocket for the stuffing. Stuff the chops loosely (if there is leftover stuffing reserve it for the sauce). Secure the edges of each chop with 2 toothpicks. Season the chops generously with salt and pepper. Preheat the oven to 350 and place a roasting pan in it to heat it up. Heat a large, heavy and well-seasoned skillet over medium-high heat until very hot. Sear the chops for about 1 1/2 minutes on each side. Transfer the chops to the pan in the oven and finish cooking them for about 20 minutes, until the chops are done through. Meanwhile, add the oil to the skillet which you used to sear the pork. Over medium-low heat, saute the shallots for 6 to 8 minutes, until translucent. Add the port, beef broth, and the reserved prune-cooking liquid to the pan and, if there was any filling leftover after stuffing the chops, add it now. Increase the heat to high and reduce the liquid, uncovered, until it is thickened and saucy, stirring frequently. Stir in the butter and lemon juice until the butter is completely absorbed. Serve the chops immediately, spooning the sauce over the top.
Peppered Lamb with Pine Nut Sauce. In fact, I'll think I'll do this again tonight.
Peppered Lamb with Pine Nut Sauce
Serves 4. Bon Appétit | November 1997
A sophisticated main course that's perfect for weeknight entertaining. Accompany the lamb with herb-roasted potatoes and a mixed green salad.
1 cup whipping cream
3 ounces soft fresh goat cheese (such as Montrachet)
1/4 cup dried cranberries
Coarsely ground black pepper
4 lamb shoulder chops (preferably O-bone; each about 8 ounces), trimmed
1 tablespoon butter
1/2 cup pine nuts, toasted
2 tablespoons thinly sliced fresh basil
Whisk cream, goat cheese and dried cranberries in heavy small saucepan over medium-low heat until cheese melts. Simmer until sauce is reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Season with salt and pepper. Cover and keep warm. (Can be made 2 hours ahead. Let stand at room temperature.)
Press pepper onto both sides of lamb. Sprinkle lamb with salt. Melt butter in heavy large skillet over medium heat. Add lamb to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to plates.
Add pine nuts to sauce and rewarm if necessary. Stir in basil. Pour sauce over lamb and serve.
Peppered Lamb with Pine Nut Sauce
Serves 4. Bon Appétit | November 1997
A sophisticated main course that's perfect for weeknight entertaining. Accompany the lamb with herb-roasted potatoes and a mixed green salad.
1 cup whipping cream
3 ounces soft fresh goat cheese (such as Montrachet)
1/4 cup dried cranberries
Coarsely ground black pepper
4 lamb shoulder chops (preferably O-bone; each about 8 ounces), trimmed
1 tablespoon butter
1/2 cup pine nuts, toasted
2 tablespoons thinly sliced fresh basil
Whisk cream, goat cheese and dried cranberries in heavy small saucepan over medium-low heat until cheese melts. Simmer until sauce is reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Season with salt and pepper. Cover and keep warm. (Can be made 2 hours ahead. Let stand at room temperature.)
Press pepper onto both sides of lamb. Sprinkle lamb with salt. Melt butter in heavy large skillet over medium heat. Add lamb to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to plates.
Add pine nuts to sauce and rewarm if necessary. Stir in basil. Pour sauce over lamb and serve.
shaun-in-to
Well-known member
REC: Spinach Roman Style
Spinach Roman Style
Serves 4
3 Tbsp of the smallest available raisins, black or golden
4 medium bunches spinach, washed and trimmed but not dried
1/3 cup olive oil
5 medium garlic cloves, crushed flat
1/4 cup pine nuts
Salt and coarse pepper
Put raisins in a small bowl with enough warm water to cover. Soak for 15 minutes. Drain and squeeze dry as much as possible.
Put wet spinach in a skillet and cook over high heat until it wilts and turns dark green, stirring constantly. Transfer to a colander. Wipe skillet with paper towel if it's wet.
Pour oil into skillet over medium-high heat. Add garlic and brown it, without burning, then remove and discard. Add raisins and pine nuts. Reduce heat to medium and cook until pine nuts turn golden.
Return spinach to pan, stir it, and add salt and pepper. Mix and continue cooking for about 1 minute. Add additional oil if it looks dry.
Spinach Roman Style
Serves 4
3 Tbsp of the smallest available raisins, black or golden
4 medium bunches spinach, washed and trimmed but not dried
1/3 cup olive oil
5 medium garlic cloves, crushed flat
1/4 cup pine nuts
Salt and coarse pepper
Put raisins in a small bowl with enough warm water to cover. Soak for 15 minutes. Drain and squeeze dry as much as possible.
Put wet spinach in a skillet and cook over high heat until it wilts and turns dark green, stirring constantly. Transfer to a colander. Wipe skillet with paper towel if it's wet.
Pour oil into skillet over medium-high heat. Add garlic and brown it, without burning, then remove and discard. Add raisins and pine nuts. Reduce heat to medium and cook until pine nuts turn golden.
Return spinach to pan, stir it, and add salt and pepper. Mix and continue cooking for about 1 minute. Add additional oil if it looks dry.