Kale & Basil Pesto with Walnuts - dairy free

Ingredients

1 bunch kale (preferably Tuscan but the curly is fine) Approx.1 cup
1 cup fresh basil leaves
1/3 cup olive oil
1 pinch crushed red pepper flakes
Black pepper
1 cup walnuts chopped in food processor
1 tablespoon thyme
Zest and juice of one lemon
2 cloves garlic minced

Directions

Tear off the kale leaves from the center stem and wash thoroughly.
Use only the basil leaves and also wash well. Drain both in a colander.
In a food processor or blender combine 1 cup kale leaves, 1 cup basil leaves and 1 cup walnuts, along with a pinch of crushed red pepper flakes, 1/3 cup of olive oil and a 1/2 teaspoon of salt. Pulse until chunky smooth. Add 1 tablespoon thyme, the zest and juice of one lemon and 2 cloves garlic minced. Pulse again.

Bring a large pot of water to the boil and add a package of your favorite pasta. Once tender, drain the pasta, put in a bowl and stir in the pesto.

Pork Loin Chops with Garlic/Rosemary Butter Sauce

This is absolutely delicious! We served it with broccoli and mashed potatoes.

Ingredients

1 lb pork loin chops
2 tbsp olive oil
 
For the butter sauce

1/2 stick butter melted
3 cloves garlic minced
1 tablespoon fresh rosemary chopped

Parsley for garnish

Directions
Remove pork chop from fridge and leave out at room temperature for 30 minutes.

Make the butter sauce first
Melt 1/2 stick butter
Stir in 3 cloves garlic minced and 1 tablespoon chopped rosemary

Preheat oven to 375 degrees Fahrenheit.
Make 4 slashes in the fat of the chop without piercing the meat, this prevents the chop from curling up when searing.
Generously sprinkle salt and pepper on both sides of the chop
In a cast iron skillet, heat 2 tablespoons oil over medium high heat
Once the oil is really hot, drop the chop into the skillet and sear for two minutes or until browned, flip and continue to sear for one minute, cover the top of the chop with the butter sauce.
Transfer the skillet to the oven and continue to cook for six minutes. Using a thermometer the temperature should read 140 degrees Fahrenheit. Remove and let rest, the chop will continue to cook and should raise to 145 degrees F.  Sprinkle parsley leaves over the top and serve with apple sauce.

Salmon Filet with Tomato Sauce

Ingredients

1/2 onion chopped
3 cloves garlic chopped finely
8 plum tomatoes, skinned and chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic vinegar
2 tablespoons fresh basil chopped
2 lbs salmon filet cut into 4 pieces
Olive oil

Directions
Preheat the oven to 425 degrees Fahrenheit.
Make the sauce ahead. Fresh plum tomatoes are the best or you can use a large can of crushed tomatoes. Plunge 8 plum tomatoes into boiling water, leave for a minute and remove, place in a colander. While waiting for the tomatoes to cool, prepare the other ingredients for the sauce.. Chop half a Vidalia onion and 3 cloves garlic (chop garlic finely). You can now peel the outer skins of the tomatoes, hollow out the core and chop.
To make the sauce, put 3 tablespoons olive oil in a skillet over medium heat. Add the onions and sauce until just beginning to brown, add the garlic and sauce for 1 minute.
Add the chopped tomatoes, 1 teaspoon salt and half a teaspoon of pepper. Cook over medium low heat stirring from time to time until the sauce thickens slightly. Remove from heat and set to one side.
 
Rinse the salmon in water, pat dry with a paper towel.
Take a large cast iron pan over high heat for five minutes, during this time, brush the fish with olive oil on both sides and sprinkle with salt and pepper
Place the salmon skin side up in the pan and cook for 4 minutes without moving until browned.
Flip the fish skin side down, transfer to the pan to the oven and cook for 8 minutes. The salmon will not be completely cooked all the way through. Remove from oven and place on a platter, cover with aluminum foil and allow to rest for 8 minutes.

Reheat the tomato sauce, serve over the salmon.

Greek Lemon Chicken and Potatoes

I found this recipe on Allrecipes, submitted by Chef John.
I’ve tweaked it a bit, but it’s a delicious dish, all in one and has a lovely lingering flavor.

Ingredients

4 Bone in Chicken thighs (skin on)
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon black ground pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
1/2 cup fresh lemon juice (or Real Lemon)
1/2 cup olive oil
6 cloves garlic finely minced
3 potatoes quartered and halved
2/3 cup chicken broth with a bit left over to deglaze pan at end

Directions
Preheat oven to 425 degrees Fahrenheit. Spray a roasting pan with Pam
In a large bowl, place the chicken pieces. Season with 1 tablespoon kosher salt, 1 tablespoon dried oregano, 1 teaspoon black pepper, 1 teaspoon dried rosemary, 6 cloves finely minced garlic. Add 1/2 cup fresh lemon juice and 1/2 cup olive oil. Add potatoes and mix until potatoes and chicken are well coated with the marinade.

Transfer chicken to the roasting pan, skin side up, reserving marinade. Scatter potato pieces around chicken, drizzle 2/3 chicken broth and finally spoon remainder of marinade over chicken and potatoes.

Place in preheated oven, uncovered. Bake for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up. Continue baking until chicken is browned and cooked through more (20-25 mins). A thermometer inserted near the bone should read 165 degrees Fahrenheit. Transfer chicken to serving platter.
Toss the potatoes and continue to roast for three minutes.
Transfer potatoes to the platter with the chicken.
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from bottom.Strain the marinade.
Spoon juices over chicken and potato.
Serve with broccoli/ green beans/ or salad.

Swordfish Steaks with Peppercorn Butter

I found this recipe in Bon Appetit dated September 2005, it was also on the Epicurious site. This recipe calls for starting by sautéing the fish in an ovenproof skillet on one side and then flipping the fish and transferring the skillet to a 400 degree Fahrenheit oven to complete the cooking. I did not do this, but sautéed the fish for three minutes, and then flipped the fish and continued for another 4 minutes. The fish were different in thickness, so one was perfect, the more thicker fish needed 3 - 4 minutes more. It was very moist and I will make this again.


Ingredients
2 one inch thick swordfish fillets (about 6 ounces each)
1 tablespoon olive oil
2 tablespoons butter (1/4 stick)
2 teaspoons chopped fresh parsley
1 garlic clove minced
1/2 teaspoon ground peppercorns, plus more for sprinkling
1/2 teaspoon grated lemon peel

Directions
Mash 2 tablespoons butter, 2 teaspoons chopped parsley, 1 clove finely minced garlic, 1/2 teaspoon ground peppercorns and 1/2 teaspoon grated lemon peel  in a small bowl. Season to taste with salt.
Heat 1 tablespoon olive oil in a skillet over medium high heat. Sprinkle swordfish with salt and ground peppercorns. Add swordfish to skillet. Cook until browned on one side approximately 3-4 minutes. Turn swordfish over and continue to cook for another 3-4 minutes. Check with a knife to see if the fish is done, depending on the thickness the fish may need more time. Swordfish should be just cooked through, don’t let it overcook as it will become dry.
Remove from skillet
Add seasoned butter to the same skillet. Cook over medium high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
Garnish with a sprig of parsley

Whole Roasted Cauliflower

My son, Jason, found this recipe. It is from Miznon in New York City and appeared in Food and Wine. It is silky and creamy all in one mouthful. The recipe calls for sel gris (grey salt) which I don’t have so used regular salt instead.
I usually make a cauliflower cheese, or roast it with red pepper flakes, but this recipe doesn’t need any additions, it just lets the cauliflower shine on its own at its best.

Ingredients

1 Whole cauliflower with green leaves, base sliced so it stands straight leaves intact.
7 tablespoons salt
3 tablespoons extra virgin
      olive oil
2 gallons water


Directions
Preheat the oven to 550 degrees Fahrenheit
Have the rack centered in oven

In a large pot bring 2 gallons water to the boil.
Test to see how much water is needed before it’s boiling away. Place the cauliflower in pot and cover with water, may not be as much as 2 gallons
Once the water is boiling, add
6 1/2 tablespoons salt
Carefully lower the cauliflower into the boiling water and place an ovenproof ceramic plate over the top to keep the cauliflower submerged. Cover and boil for about 10 mins or until a fork inserted into the cauliflower is just beginning to feel tender. Don’t let it get mushy.
Remove the cauliflower carefully and let it cool whole in a colander so the excess water can drain a bit.
Take 1 tablespoon of the oil and brush all over cauliflower .
Next sprinkle 1/2 tablespoon salt over the top
Place the cauliflower on a baking sheet and bake in the oven for about 15 minutes or until it starts to brown on top.
Remove, brush with remaining 2 tablespoons oil and eat immediately.

Soupe a L'Oignon (Onion Soup)

Soupe a L’oignon (French Onion Soup)

This wonderful recipe if from Vincent Price’s cookbook.
Serves 2.


Ingredients

3 rashers of bacon,
2 large onions
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic chopped finely
Sprig of parsley
Pinch of thyme
1 quart chicken stock
1 cup dry white wine
1 tablespoon cognac
French bread

Directions
In a deep saucepan, heat 3 tablespoons bacon drippings
Saute2 large onions chopped fine in the drippings. Cook over medium heat until onions are soft.
Add 2 tablespoons flour, salt, pepper and 1 clove garlic finely chopped.Cook until mixture is golden brown but not burned.
Add a sprig of parsley, a pinch of thyme, 1 quart chicken stock, 1 cup dry white wine and simmer for 3/4 hour.
Add 1 tablespoon cognac at the very end.

Serve in individual ovenproof bowls
If you want to serve the soup gratin, bread torn into pieces and float on top of soup - sprinkle bread with parmesan cheese and place under grill.