Potato and Cheese Cake Frico Caldo

A simple and delicious appetizer brought to you by chef Lachlan Mackinnon-Patterson. Chef Lachlan specializes in cuisine from the northeastern corner of Italy, the Friuli-Venezia Giulia region. This region has little interest in meatballs and marinara. Due to Friuli Venezia Giulia's location, one finds many interesting culinary influences. For example I was surprised to learn that cumin and Cinnamon are common ingredients. So what is this town best known for? Prosciotto de San Danielle, the local cured ham.

So today I present Chef Lachlan's Frico Caldo, otherwise known as potato and cheese cake. Its a classic treat from Friuli-Venezia Giulia, a location I never heard of prior to this post, but now hope to visit.

• 1 large baking potato
• 1 tablespoon butter
• 1 small onion diced small
• 1/4 cup grated cheese Asiago, Montasia or even Romano works, whatever you chose it will be delicious
• Grated nutmeg to taste
• s and p olive oil
• 4 slices of prosciutto

Cilantro Vinegar

1 tablespoon chopped cilantro

1 tablespoon olive oil

1 tablespoon minced shallot

red wine or sherry vinegar to taste

S and P

Start off by boiling the potato till tender. When the potato is cool enough to handle, remove the skin. Use your fingers and crumble the potato into small pieces, place crumbled potato in small bowl. Heat a 6 or 8 inch non stick skillet. Melt butter, add onions. Saute onions till lightly golden. Remove cooked onions from heat and gently mix with crumbled potato. Add cheese, nutmeg and S and P to taste, mix together. Now wipe out pan that you used to cook onions.Heat up a little olive oil in pan. Add potato mixture, flatten out with back of spatula. Cook for about 4 minutes till golden. Place a small plate on top, flip potato cake over, gently sliding uncooked side back into pan for another 4 minutes. (you may have to add a little more olive oil). While the second side of the potato cake is cooking, mix cilantro vinegar ingredients together. When you peek underneath and the potato mixture appears golden slide onto plate (it will be somewhat crumbly). Top with small pieces of prosciutto and lightly drizzle with cilantro vinegar. Or you can do what I did the first few times I made this, skip the vinegar all together, top with the prosciutto and chow.

Pizza Dough Scallion Pancakes with Soy Dipping Sauce

I recently read about Chef Joanna Chang's approach to using supermarket staples for making Chinese and Vietnamese dishes. I was looking for an appetizer that was tasty, yet not too labor intensive. I decided to try Chef Chang's scallion pancakes with soy dipping sauce. All I can say is WOW. The toughest part was driving to my local pizza shop for the dough. I had to deal with Vinnie saying.."my pizza no good for you???" I didn't feel like explaining the scallion pancake deal, I bought a slice with the dough just to shut him up.

I'm sure Chef Chang's pancakes came out flatter and more attractive than mine. Even though they were somewhat puffy, everyone loved them, especially the warm center that reminded my friends of a fresh soft pretzel. I promise you these won't disappoint.

• 5 scallions 4 minced 1 sliced
• 1 Tablespoon plus 1 teaspoon sesame oil
• 1/2 teaspoon kosher salt
• 1/2 pound pizza dough room temperature
• 2 Tablespoon soy sauce
• 1 Tablespoon water
• 2 teaspoons rice vinegar
• 1/2 cup canola oil

In a small bowl mix the minced scallions with 1 Tablespoon of sesame oil. Add salt. Slice dough in half. Roll out each piece of dough to a large rectangle. Mine turned out to be about 4' x 8' inches. I had to really stretch the dough as it kept wanting to snap back into a ball. Spread the scallion mixture over dough, leaving a 1 inch border. Beginning at wide end, roll up dough as if you were making a jelly roll. Pinch ends to seal. Coil each roll of dough into a round, tucking end under the coil.Cover for about 20 minutes.

For dipping sauce, combine sliced scallions, 1 teaspoon sesame oil, soy sauce, water and vinegar in a bowl.

After 20 minutes uncover dough. Using a large rolling pin roll out dough coil into a flat circle.(some of the scallion mixture will come out, don't worry about it) I had to stretch the dough with my hands, it was somewhat difficult getting it flat.

In a large skillet, heat canola oil. When the oil is hot, place 1 pancake in pan. It took about 1 to 2 minutes per side.(watch as they brown quickly) If I burnt them I really didn't want to go back to get more dough and deal with Vinnie again. Flip over pancake when golden. I used a spatula to flatten dough as it cooked, this seemed to work well. Drain on paper towels. Cut into quarters and serve with soy dipping sauce. Thank you chef Chang your a genius. Vinnie your a genius too. :)

Sauted onion and zucchini lasagna

Before we head into Labor day I have to post one last zucchini recipe. You may like this one so much that you find yourself buying zucchini in the dead of winter. The ingredients are fairly simple, and its a nice change from traditional lasagna. So start slicing those zucchinis nice and thin before you never want to look at another zucchini again.

• About 6 cups of onions sliced thin
• 1 1/2 teaspoons of chopped fresh thyme leaves
• 7 tablespoons unsalted butter
• 1/2 cup of dry white wine
• 1 pound zucchini sliced 1/4 inch thick (about 3 cups)
• 1/4 cup flour
• 2 1/2 cups whole milk
• freshly grated nutmeg to taste
• 3 7 inch squares instant no boil lasagna
• 1 1/4 cups freshly grated Parmesan cheese

In a large pan cook onions in 2 tablespoons of butter, season with salt and ground pepper. Cook over low heat, covered for about 30 minutes till very tender and slightly golden. After 30 minutes remove lid, cook for 15 more minutes, adding wine. Continue to stir as onions lightly brown. Cook until most of wine is evaporated. Stir in fresh thyme, place onion mixture in bowl.

Preheat oven to 375. Butter a 8 inch square baking dish. Wipe out pan that onions cooked in. Cook half of zucchini in 1 tablespoon of butter in one layer till tender and lightly golden, about 5 minutes(flip over at half way point). Place in a small bowl. Cook remaining zucchini the same way in 1 tablespoon of butter. In small heavy sauce pan melt remaining 3 tablespoons of butter over low heat. Add flour and cook roux. Continue to whisk for 3 to 4 minutes. Add milk in a stream, constantly whisking. Bring milk and flour mixture to a simmer. Add nutmeg and salt and pepper to taste. Simmer sauce till thickened about 2 to 3 minutes.

Spread a few tablespoons of sauce on bottom of buttered dish. Top with 1 lasagna square, half of onions, half of zucchini, a third more sauce and a third of Parmesan. Repeat. Top with remaining lasagna square, sauce and Parmesan. Be sure to press down to make sure lasagna squares are covered in sauce and onion mixture.

Bake lasagna for 30 to 40 minutes till golden. Let sit for 15 minutes before serving.

Zucchini Hummus

A hummus recipe that's free of garbanzo beans, healthy and tastes great? Oh, and uses up my overwhelming supply of zucchini from my garden? Yup its true, I'm now a believer. Whip this up, don't tell anyone whats in it, plop down a bowl and watch it disappear. When you reveal the truth, they will all want the recipe once they discover that its made with raw zucchini. The good news is I'm down 3 zucchinis and I have a great app for my neighbors party this afternoon.

• 3 medium sized zucchinis peeled and chopped
• 6 Tbs lemon juice
• 4 cloves of garlic
• 2 ts paprika
• 2 ts sea salt
• 1/2 ts cumin
• 1 ts turmeric
• 2 pinches cayenne
• 1/2 cup tahini
• 1 cup of shelled sunflower seeds soaked for 1 hour in 2 cups of water
• A few drizzles of olive oil
• Parsley for garnish

Place all ingredients (drain water from sunflower seeds) except parsley in food processor till smooth. Drizzle with olive oil and garnish with chopped parsley.

Serve with veggies and toasted pita.

Tomato, Prosciutto Gruyere Open Faced Sandwiches

I thought I would end my tomato series with something ridiculously delicious. A broiled open faced sandwich topped with melted gruyere. Whats inside? Tomato, prosciutto, garlic and a drizzle of wine. Basically portable fondue. Chef Daniel Homm created this yummy concoction, its been in the top 9 in my house all summer.

• 4 slices of white bread
• 2 Tb olive oil
• 1 garlic clove sliced in half
• 1 ts white wine
• 2 slices prosciutto
• 1 beef steak tomato sliced
• Kosher salt
• pepper
• sweet paprika
• 1/2 pound Gruyere thinly sliced

Heat oven to 400. Brush bread on both sides with olive oil. Place on baking sheet, toast for a few minutes turning once till lightly golden, but soft inside. Rub toast on 1 side with garlic. Drizzle white wine over garlic rubbed toast. Top with prosciutto, tomato, salt and sliced gruyere. Broil for about 3 minutes till bubbly. Sprinkle with paprika and ground pepper. This takes a toasted cheese sandwich to a whole new level.

Honey Tomato Bruschetta with Ricotta

Yes I'm still on my tomato kick, it may last for another month or so, so please bear with me. I promise to never bring you something dull, like the tomato sandwich on white bread with mayo and salt that I just gobbled up. I came across this bruschetta recipe by cookbook author Susan Spungen the other day. Ive always been a fan of sweet and savory recipes like this one. Recently at the farmers market I was actually asked what I did with all these tomatoes, as I have been stopping by weekly picking up a bucket of assorted tomatoes. I was about to say, 'going home to make honey tomato bruschetta...' I thought that sounded kind of obnoxious, so I said 'lots and lots of tomato sauce.' The woman at the farmers stand seemed satisfied with the answer, bagged my tomatoes and said she looked forward to seeing me next week. Driving home I felt a wee bit bad about my white lie, perhaps Ill bring her a sample of my honey tomato bruschetta next time I swing by.

• 2 pints of cherry or grape tomatoes
• 1 1/2 Tb olive oil
• 3 Tb clover honey
• 2 ts thyme leaves
• 1 ts kosher salt
• ground pepper
• 12 baguette slices cut 1/2 inch thick
• 1 cup fresh ricotta (I drove 20 minutes to get the good stuff from a little Italian market)
• 6 basil leaves thinly sliced

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a large bowl toss the tomatoes with the olive oil, 2 Tb honey, thyme leaves, salt and pepper. Place the tomato mixture on the baking sheet with tomatoes turned cut side up. Bake for about 1 and 1/2 hours until the are shriveled and brown. Let cool.

Preheat broiler. Spread out baguette slices on a baking sheet. Broil for about 30 seconds on each side until the edges are lightly brown. Spread the ricotta over the baguette slices and top with the tomatoes. Lightly drizzle with the last Tb honey, sprinkle with the sliced basil. Ok folks, lets put it this way. First you have the crunch of the baguette, then the creaminess of the ricotta, the roasted flavor of the tomato and finally the sweetness from the clover honey. Do I sound like Rachel Ray or what? I'm not even a fan.

Corn Fritters with Chile Lime Mayonnaise

Around my way the Jersey corn seems to be getting sweeter and sweeter. Lately I can't drive by a farmers market without buying at least a dozen ears. I just never seem to get tired of eating corn on the cob this time of year. Unfortunately the complaints are starting to come in. Now that I think about it, buying a dozen ears of corn twice a week may be a bit much."Corn on the cob again??" The season is so short, I cant even imagine asking such a question. Well, its been asked alot lately. Actually, first they groan, then they ask.I felt pressure to fine a creative solution to continue satisfying my corn obsession, while also keeping the folks that I feed content. Well the problem is solved. They are already asking for more of these corn fritters. My response...? "Grrrrrrrrrrrrr..corn again?"


This is an Allyse Torey recipe, she is the owner of The Magnolia Bakery in NYC. A bakery NOT to missed should you be near the city. The corn I used was really sweet, if using frozen corn I would add 1 ts of sugar to the recipe.

• 3/4 cup all purpose flour
• 3/4 cup yellow cornmeal
• 1/3 cup grated parm
• 1 1/2 ts baking powder
• salt about 3/4 ts
• 1/4 ts chili powder
• 1 1/2 cups buttermilk ( I find it annoying to buy buttermilk for 1 recipe, so I mixed 1 cup of milk with 1/2 plain yogert..perfect..no problem)
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups of fresh corn kernels, blanched (each ear yields about 1/2 cup)
• 3/4 cup chopped scallions, mostly green part
• 1/4 cup olive oil
• 2 Tb butter
• Another cup of fresh corn kernels blanched (I actually had an aunt named Blanch) for garnish
• Lime wedge

Chille Lime Mayonnaise

1 1/2 cups mayo

2 Tb fresh lime juice

1 Tb minced jalapeno chile pepper, seeds and ribs removed

2 ts grated lime zest

Place all these ingredients in a bowl, and stir together till well blended

In medium sized bowl mix flour, cornmeal, cheese, baking powder, salt and chili powder. In separate bowl mix buttermilk with the whole egg and egg yolk. Mix in dry ingredients till well combined. Stir in 1 1/2 cups of corn, then add the scallions.

Heat 2 Tb of oil and 1 Tb of the butter in a large skillet over medium heat. Spoon batter, (about 3 Tb for each fritter) into skillet to make 3 inch fritters. Cook until golden, about 3 minutes each side. Add additional butter and oil as needed. Serve warm with chile lime mayo, garnishing with extra kernels and lime wedges. I ate the first 3 fritters plain, could have eaten several more, but I did demonstrate self control.

Potato Tortilla

I went out for tapas the other night, you know those tasty little morsels served on tiny little plates. I always assumed I would have to travel to Barcelona to truly experience what a tapa was all about. Apparently the word is out on tapas, as several tapa restaurants have opened in the Philadelphia area. Lots of delicious items such as blue fin tuna ceviches, salt baked shrimp and yummy yuca fries. Each serving leaves you wanting just a wee bit more, then moments later something even more delicious arrives. By the end of the night we had tried over 18 different tapas, no one could decide on just one favorite.

Soooo... today I bring you a simply prepared potato tortilla. A short list of ingredients quickly pulled together to create a beautiful potato tortilla. If your not quite ready to prepare 18 different tapas, you can serve a slice of this tortilla with a salad and if you like some type of grilled meat.

• 1/2 cup of olive oil
• 2 baking pototes peeled and thinly sliced(slightly less than a 1/4 inch)
• 1 large onion thinly sliced
• 6 eggs Salt and pepper
• Chopped flat leaf parsley
• Grated parmesan

Heat a non stick 10 inch pan. Add the olive oil, when warm add potato slices and onion. Cook for about 20 to 25 minutes, gently tossing potatoes, till they are tender. Mix eggs together in large bowl, season well with salt and pepper. When potatoes appear tender drain off the olive oil by placing a strainer over a bowl. You should collect a decent amount of oil . Carefully scoop the potatoes and onions into the mixed eggs.. Let stand for about 10 minutes. Reheat skillet with about 4 Tb of reserved oil. Pour egg mixture into warm skillet. Make sure onions and potatoes are evenly layered. Cook for about 6 minutes, shaking pan occasionally. When tortilla appears set, use a spatula to loosen the sides. Place a large plate over the skillet and slowly flip the tortilla onto a plate. Add 1 Tb of the remaining oil to the pan. Carefully slide tortilla back into skillet, this time cooked side up. Once back in pan tuck in edges with spatula. Continue cooking for about 4 minutes, until tortilla seems set. . Remove from skillet, lightly sprinkle with Parmesan cheese. Let sit 5 minutes before slicing. Garnish with chopped parsley and serve.

Eggplant and Feta Rolls

I love the idea of slicing eggplant thinly, quickly grilling it, and rolling it up with something yummy inside. The other day I noticed that my mint has already decided to take over one of the beds in my garden. I'm always trying to think beyond the mojito, so today I thought I would fill grilled eggplant slices with some feta, lemon juice, olive oil and mint. This dish is very refreshing and full of flavor. So go grab an eggplant and go snitch some of your neighbors mint, I'm certain she wont care.

• 2 not too huge eggplants each sliced thinly lengthwise in to about 10 slices.
Toss out the end slices. My slices were about a 1/4 inch thick . Once grilled they look beautiful, let me know if you think of other filling ideas....


• 4 Tb olive oil



• 8 oz feta crumbled



• about 1/2 ts pepper flakes



• Chopped mint, I used a small handful



• Juice of 1 lemon



• Ground pepper

Brush both sides of eggplant slices lightly with olive oil. Grill about 2 minutes each side, I used a non stick grill pan, was not in the mood to turn on the grill for a couple eggplants. Once grilled the eggplant slices should be slightly golden. Lightly season the eggplant with kosher salt. Combine the crumbled feta, red pepper flakes, chopped mint, lemon and pepper. Place a heaping teaspoon on one end of the grilled eggplant slice and roll up. Keep seam side down. Sprinkle lightly with chopped mint.

Mini Twice Baked Potatoes

So is there anyone out there who doesn't like twice baked potatoes?Thanksgiving at my house would not be complete without twice baked potatoes, or 'boat potatoes,' as we have called them for the past zillion years. How about for your next gathering serving a mini version, using a small fingerling potato? Now that I have your attention please read on. That's right a mini twice baked that's gone in two little bites. You must own a ricer or food mill to pull this one off. I have a ricer, they are not expensive and I would not even think about making mashed potatoes without one. Just promise me that you wont be cursing Figtreeapps as you slice these little guys in half and gently scoop out the creamy center. It can be a wee bit frustrating as some of the skins will rip. You will be using the nicest looking ones, gobbling up the ugly ones with a little salt and butter when no ones looking.

• 1 1/4 pound of fingerling potatoes, I just baked an entire small bag
• 2 oz pancetta cut into small pieces
• 1 oz Asiago cheese grated (don't switch for the cheese you have in your fridge, the Asiago is a MUST)
• 1/4 cup of heavy cream scalded
• chopped chives 1 to 2 ts
• Salt and Pepper

Heat oven to 375. Place potatoes on baking sheet, bake until soft about 25 to 35 minutes depending on size. I had a couple explode so keep an eye on them. While the potatoes are baking cook the pancetta on the stove until crisp, about 5 minutes. When its cool, dice small. When the potatoes are cooked, remove from oven, let cool a few minutes, then gently slice in half lengthwise. Using a teaspoon, scoop out the centers leaving a 1/8 inch boarder. Again, this is frustrating, so take your time, several will rip, don't worry about it. Put the scooped out potato filling through the ricer, add all but 2 tablespoons of the cheese. Add the salt and pepper and the scaled cream. Mix in the pancetta and chopped chives. Spoon about a teaspoon of the potato filling into the most decent look empty skins. You did succeed with at least a few didn't you??Depending on the size of the fingerling potato the amount of filling may vary. Sprinkle the stuffed potatoes with the remaining cheese. Arrange potatoes on a baking tray close together to support each other, isn't that sweet? Bake about 15 minutes till lightly browned on top. Biting into the perfectly crispy fingerling potato skin with with its creamy center will make you look at a bag of fingerling potatoes in a whole new light

Sauteed Baby Zucchini with Fresh Mint

I have a confession, I'm not a zucchini lover. When my neighbor who has always had a very impressive vegetable garden, leaves a basket of zucchini by my front door every August, I feel burdened rather than elated. Food gifts typically are the quickest way to gain my affection. Zucchini, for whatever reason just doesn't cut it. I just cant seem to escape that mushy, watery center. Now on the other hand, if you want to leave a bag of baby zucchini by my front door, please feel free. Just last night I sauteed about a dozen baby zucchini in olive oil, then topped them off with some fresh mint from my garden. So if you see a package of these little guys while shopping this week, pick em up for a quick tasty appetizer.

• 1 Package of baby zucchini, cut in half lengthwise, tops and bottoms trimmed a wee bit
  


• Olive Oil



• Kosher Salt and Pepper



• Small handful of mint leaves, cut into ribbons

Drizzle a little olive oil in a saute pan, when hot toss in baby zuccs and cook till slightly brown.(This is a quick process, remember long cooking time equals mushy zuccs). Remove from heat, season with Kosher salt and pepper, sprinkle with fresh mint.

Roasted Asparagus with Parmesan

I know spring has really arrived when I see fresh plump asparagus in the farmers market. Roasting asparagus brings out its woodsy flavor, combined with its natural sweetness asparagus becomes completely irresistible. When asparagus first hits the markets in Italy, many restaurants plan their whole menu around this special vegetable to celebrate its arrival. I'm ready to jump on a plane next spring..anyone care to join me????

• 1 bunch of the freshest asparagus you can get your little hands on
  
• balsamic vinegar


• olive oil


• Kosher salt and Pepper


• Parmesan

Wash asparagus, trim ends, dry off. Turn broiler on low heat. Place asparagus on large flat tray. Drizzle lightly with balsamic vinegar, then olive oil. Put tray under broiler. Using tongs turn every few minutes. Cooking time will depend on the thickness of the asparagus.The ones you are looking at in this picture took about 15 to 20 minutes. Remove from over, season with salt, pepper and freshly grated Parmesan. I have served this either as a side dish or appetizer.

Sauteed Baby Artichokes

I have spent the past few weeks walking by those adorable baby artichokes in the produce section. I grabbed a package the other day, sauteed them with onion, garlic, olive oil, lemon juice and balsamic vinegar. The results? Beyond delicious. I always assumed these little guys were not fully grown. I discovered that they are a variety that mature into a smaller size. Unlike the big brother version, once you peel the tough outer leaves, trim off the top, the rest is entirely edible. Now you have no excuses, pick up a bag of baby artichokes and impress yourself with your cooking skills.

• I package of baby artichokes
• 1/2 cup of olive oil
• 1 med. onion sliced
• 3 diced cloves of garlic
• 1 Tb balsamic vinegar
• juice of 1/2 lemon
• salt and pepper
• grated Parmesan cheese

Cut stem off at base, peel back petals until light green petals remain. Cut off about 1/2 an inch from top. Make sure all sharp pointy leaves are removed. Place artichokes into a bowl of cold water with a Tb of lemon juice to prevent browning. Quarter artichokes. Place in boiling water for 5 minutes. Drain well and pat dry.

In skillet over medium heat, heat olive oil. Saute onions for 2 minutes, add garlic. Cook till the onions and garlic are lightly brown. Add artichokes, gently mixing everything together, about 5 more minutes. Slowly the artichokes will begin to brown as well, at this point add balsamic vinegar, lemon juice and salt and pepper. Place on serving platter, top off with freshly grated Parmesan. Serve and enjoy.

Easy Black Bean Dip

As I begin to write this post I am squinting with one eye as I stare at the computer screen. I did what you are always told never to do. I diced a jalapeno pepper, mixed this simple black bean dip together, threw it in the oven...then yes its true..scratched my left eye. I must of had a jalapeno seed under my finger nail. I'm sure this was some form of Mid Evil torture. Just the mere flashing of a jalapeno seed near my eyeball, would make me immediately divulge any secret. I am however comforted by the anticipation of dipping a crunchy tortilla chip into a bowl of warm black bean dip. Yes, even during painful moments food is in the forefront of my mind. Now before I forget why I was dicing a jalapeno, let me tell you about this black bean dip. Ive been making it for years. Most of the ingredients I usually have on hand, so it can easily be pulled together at the last minute. Recently I made it as an appetizer, yet when it was time for chicken fajitas my friends stuffed their tortillas with grilled chicken, sliced avocado and yup you guessed it heaping scoops of black bean dip. Enjoy, this is oh so delicious.

• 1 15 oz can of organic black beans


• 1/2 jalapeno pepper finely diced


• 1/2 cup finely diced onion


• 1/2 cup sour cream


• 2 Tb salsa


• 1/2 ts. kosher salt


• pepper


• 1 1/2 cups grated cheese (cheddar, Jack, whatever you like)

Heat oven to 350. Drain beans, discard juice. Mash beans with back of fork, leaving some whole. Add remaining ingredients (reserve 1/2 cup of cheese for top). Mix well. Pour into baking dish. Bake about 20 to 30 minutes till bubbly. Sprinkle remaining cheese on top, return to oven and bake until melted. Serve with tortilla chips.

Guacamole

Have you ever gotten tired of making a certain dish everyone loves, but one that you are totally over? This would be my guacamole. It is by far the best guacamole you will ever taste. Its just that I could make it in my sleep, tied to a chair, wrapped in duck tape in a large cooler at the bottom of the Atlantic Ocean. I thought if I post this recipe, people will stop asking and I can start bringing what I really want to when invited to a party. This happened recently. The word on the street was "it tastes different..you must do something that your not telling us about.." I really didn't. Most recently, someone made this guacamole with rock hard avocados, not a good idea . If your making it on a Saturday, buy the avocados on Wednesday and let them soften. If they are rock hard, stick them in a paper bag and throw them in the back of a cabinet for a few days. If they are still hard on your party day, please don't make guacamole (head to Wawa and nuke some spicy Cheese wiz). I usually dice everything up in the morning, except the avocados as they turn brown. Later when your guests arrive, scoop out the avocados and mix with the other ingredients.

• 4 to 5 soft Hass Avocados
• small red onion diced small
• 1 clove garlic diced
• Handful of chopped cilantro ( I love cilantro and use quite a bit..start with about 1/2 a cup chopped fine)
• 1 small tomato ( traditional guacamole does not have tomato, I however like the color of the tomato when everything is mixed together).
• 1 jalapeno diced fine
• Juice of 1 lime
• Kosher salt and ground pepper

Chop cilantro, dice onion, garlic, jalapeno and tomato. Skin and remove pits of avocados. Dice into large chunks. Add lime juice and salt and pepper. Mix together. Leaving some avocado chunks. Place in a serving bowl, garnish with limes and cilantro. Serve with fresh chips.

Portobella Glazed Mushroom

I learned to make these delicious mushrooms at a cooking class many years ago. I was so impressed by the teacher that I asked if she ever needed help in future classes to please give me a call. Well she did, and boy was she sorry. My first class ended up being a complete disaster. Within minutes of arriving I was asked to fill the coffee pot with water. No problem I thought to myself. I over estimated the amount of water needed , as water poured down the front of her very fancy kitchen cabinets. I was horrified. I should have left at this point...but no, I had to stick it out. This was a big mistake. I burnt my hand but didn't dare tell her as I winced in pain, chipped a serving platter and threw out all the plastic forks that she always put in the dish washer (I will spare you the other details). I cried the whole way home. It took me a year until I could pull out this recipe without having flashbacks of this very stressful evening. These mushrooms are a real treat, even your non-mushroom lover friends may give them a try . Throw any extras on top of a couple of strip steaks, need I say more?

• 16 oz Portabellas sliced into 1/4 inch strips
• 3 Tb olive oil
• 2 Tb Tawny Port
• 1 and a 1/2 Tb Balsamic vinegar
• 1 1/2 ts honey
• salt to taste

Slowly heat olive oil, add port, vinegar, honey and salt to skillet over high heat for about 3 minutes till everything sizzles. Reduce to medium heat and add mushrooms. Shake the pan and continue mixing the mushrooms every few minutes. Cook until most of the liquid is absorbed (the mushrooms will produce alot of liquid). They will be done when they appear to be coated with a shiny film. To achieve this shiny film usually takes about 15 to 20 minutes. These keep great in the refrigerator, when ready to serve bring to room temp.

Artichoke Leaves with Basil Parmesan Aioli

As fresh artichokes begin to appear in the spring I often wonder why I don't cook with them more often. Something about these spiky green balls is a little intimidating. Occasionally I would make a decorative center piece, they would soon dry out and get tossed out. Ive always used the marinated or frozen ones, but now that its early spring pick a couple fresh ones up to serve with this delicious Parmesan Basil Aioli.

• 2 large artichokes


• About 1/2 cup mayonnaise


• 1/4 - 1/3 cup grated Parmesan cheese


• 2 Tb chopped basil


• 1 Tb lemon juice


• 1/4 ts -1/2 ts minced garlic


• ground pepper and salt

Start by trimming about 1 and 1/2 inches off the top of the artichokes. Remove a couple layers of the tough outside leaves. Use scissors to remove all of the thorns. Now the bottom. Trim off the stem of the artichoke, creating somewhat of a flat surface. So the artichoke does not discolor, rub everything you have cut with lemon. Steam until tender, usually this takes a little less than an hour. Remove from water and let cool.

Mix mayonnaise, basil, (save a little basil for garnish), lemon juice, Parmesan , garlic and pepper. Refrigerate. Now remove the leaves from the artichoke, arrange the leaves flesh side up. The small leaves you can nibble on when no ones looking, the prickly center..toss. The heart which is at the base can be trimmed and chopped, adding to the mayonnaise mixture.

Place a small teaspoon of the mayonnaise mixture on each artichoke leaf. Sprinkle with remaining. When serving, place a small bowl next to the leaves for the ones that have already been nibbled on. A delicious spring treat.

Onion Marmalade with Parmesan

     When my friends seven year old daughter was asked what her favorite food was she replied "caramelized onions!"  Now that's my kind of girl!  It amazes me how such a simple cooking process  can result in such  a big taste. This recipe takes caramelized onions to a new level. Now you ask yourself..onion marmalade? Perhaps orange marmalade..but onion? Yes indeed. The perfect balance of salty and sweet.  Top off with a shaving of Parmesan, place the marmalade on top of something crunchy.  If you happen to have any left over  this marmalade  is terrific served with grilled chicken  or steak.

• 2 large red onions very thinly sliced
• 4 Tb olive oil
• 1/4 cup honey
• 1/3 cup  balsamic vinegar
• 2 pinches ground cinnamon
• Kosher salt
• 1 long skinny french bread
• Parmesan cheese  shavings
  

     In large skillet heat the olive oil over medium flame. Add the red onions and cook for about 10 minutes. Continue mixing  as onions cook.  When the onions appear to soften, add the honey, and  mix until the liquid from the onions  has reduced. Now sprinkle in the cinnamon and add the balsamic vinegar, mixing for another ten to fifteen minutes until the mixture thickens. We are looking for the consistency of marmalade. Lightly salt and let cool. Serve at room temperature. 

     Slice the French bread into 1/4 inch slices. Bake at 370 till they get slightly golden, turn the slices over till golden on both sides. Remove from oven and let cool. Place a  scoup of marmalade  on toast, top with a shaving of Parmesan. 

Roasted Peppers Served with Parmigiano Reggiano

      It seems like I spent my entire childhood sitting in Italian restaurants  with my father watching him eat  roasted peppers and  tuna.  As he soaked up whatever was left on the plate with crusty bread, I thought to myself 'how gross." I actually have no memory of him not ordering this dish.  I'm not quite ready  to add the canned tuna, but now I am happy to admit I'm a lover of roasted peppers served with  a good loaf of crusty bread. Serve this on a big platter  with plenty of bread  and   nice slivers of Parmigiano Reggiano.  With a nice bottle of red wine you just may not make it to dinner.

• 2 red peppers
• 2 yellow peppers
• 2 green peppers
• 3 small cloves of garlic crushed
• 1/4 cup of extra virgin olive oil
• 2 to 3 Tb chopped fresh basil
• Kosher salt
• ground pepper
• 2 Tb Balsamic vinegar
• Chunk of Parmigiano Reggiano
• Italian Bread

Roast the peppers under the broiler, turn them every few minutes. This will take about 10 to 15 minutes. Once they turn black, carefully remove them, place them in a bowl covered with foil so they can steam. This takes about 10 minutes. When the peppers are cool , remove the skin , seeds and white pith. Cut peppers into nice julienne strips, about 2 inches long. Add olive oil, garlic, basil, salt and ground pepper. Toss. Add Balsamic vinegar.  Toss again. Let peppers sit at room temperature for about 1 hour.  Serve  and enjoy this  this colorful and delicious appetizer.

Mediterranean Stuffed New Potatoes

     Within seconds of taking the picture you are staring at right now these bad boys were gonzo.  This was an hour after I had a big lunch , and  by the way no one was home at the time. Yes they are that good. They appear somewhat fancy and labor intensive, trust me they are not. The most challenging part was resisting  eating  the tiny potatoes  as I drained them to cool.  The combination of the pine nuts, feta and olives  is a real treat.  I have also made them with goat cheese, just as delicious.  Serve these  before your  Easter(rename them potato eggs so the kiddies eat em) or Passover  dinner,  just  be sure to make plenty.

• 12 small new potatoes ( I use 1/2 white and 1/2 red)
• pinch of Kosher salt
• 1/2 cup of feta  of goat cheese crumbled
• 1/4 cup toasted pine nuts  (they burn very easily..trust me it took 3 times to figure this out) 
• 2 Tb chopped black olives
• 1 Tb Olive oil
• 1 Tb chopped raisins
• 1/2 ts lemon zest
• 1/4 ts dried oregano
•  ground pepper
  

parsley for garnish                                                                                                                                                                               

  Rinse off your potatoes well. Slice a thin  portion off the top and bottom of each potato (this will help them sit without rolling over when serving). Then with cut marks at opposite ends, slice potato in 1/2.  Place potatoes in boiling water, add kosher salt., reduce heat, cook till fork tender,  about 14 minutes. Be careful  not to over cook. Strain and cool. 

Combine toasted pine nuts, black olives, crumbled cheese, raisins , lemon zest, olive oil oregano  and ground pepper. Mix well.

   With a teaspoon remove a small amount  of potato from the center. You are making a very shallow  indentation. Just a  comphy seat for the cheese mixture. Fill the centers with about  a teaspoon of the cheese mixture. Garnish with chopped parsley. Serve  telling your guest they took hours to make.....but their worth it.