Read through each recipe at least once before trying to cook it. Visualize what the end result will look like.

LENTIL STEW WITH SPINACH

This can be served on its own, or you might want to put a piece of fish on top of it. A little more stock and it will have a stew like consistency.

2-3 T. Olive oil or Ghee (clarified butter)
4-6 cloves garlic sliced or minced to your taste – I use a garlic press for ease!
1 lg. Sweet yellow onion, chopped – Vidalia is usually my choice here.
2 stalks celery – sliced on the bias – sounds fancy but this angle cut releases flavor and looks nice!
3 med. Carrots sliced thick – this way they still will have a little texture at the end.
3/4 c. of your choice of wine. I have used several depending on my mood and what I have around. You might try a Pinot Grigio, perhaps by Santa Marguerita -- and be sure to drink the rest of the bottle with your meal!
1 t. dried thyme
1/8 t. paprika
Dash cayenne
3 – 3 1/2 c. vegetable or chicken stock (the amount varies on how tight you want your dish to be)
2 c. lentils (I have been using red lately but I like green as well)
4 c. baby spinach, feel free to adjust the amount. Remember that it will diminish in size more than half!!!
1 handful chopped parsley plus a little more for garnish
S & P to taste

In a 4 qt. pot sauté the garlic, onion, celery, and carrots in the olive oil until the onions turn translucent. Deglaze the pan with the wine. Add the thyme, paprika, and cayenne. Add the stock. Add the lentils. Cook until about 2-3 minutes before the lentils are done, add the spinach and parsley, stir. As soon as the spinach wilts the dish is ready to be plated. Finish on the plate with a drizzle of olive oil, fresh ground pepper, a little fresh chopped parsley.

SERVES 4



JERK TEMPEH

This is a simple one, that is a twist on Jamaican jerk chicken or pork. I can’t find the right pimentos or scallions to make it taste like it does in Jamaica so I use “Walkerswood” brand in a jar or “Bushabrowns” is fine. I serve this with a salad and the Jamaican coconut curry rice and beans or grilled vegetable skewers.

6 portions of tempeh
1 jar of jerk sauce
1 shot dark rum
1 limejuice and zest
2 T olive oil
1 hot charcoal grill with some smoked wood chips on the coals just before cooking

In a large bowl, mix jerk sauce, lime and zest, rum, and olive oil. Place tempeh in the bowl with jerk sauce and allow to sit in refrigerator for at least 3 hours up to 24 hours. Have grill ready and grill tempeh for a few minutes on each side. Serve right off the grill.

Serves 6


JAMACAN COCONUT CURRY RICE AND BEANS

This is “Rasta” food and may be served on its own with the addition of a few quartered green bananas, and allow them to cook for an hour or so.
1 c. dry beans (black eyed peas might be used in Jamaica, but use any kind you like). Soak beans over night.
1 c. rice (white would be used in Jamaica, but use any kind you like)
4 T Ghee or olive oil
6 cloves garlic, minced
1 yellow onion, chopped small
1 stalk celery, chopped
1 carrot chopped
1 bay leaf
1/2 t. thyme
1 can coconut milk
4 c. stock or water
1 T Jamaican curry powder
S & P

In a 6 qt. pot over medium high heat, sauté the garlic, onion, celery and carrot for 7-10 minutes, (until the onions are translucent). Add the bay leaf, thyme, curry powder, S & P. Stir through and add the coconut milk, and stock. Stir through and add the beans, cover and simmer 1 1/2 to 2 hours depending on how long the type of bean you have chosen will take to cook and how long the type of rice you have chosen will need to cook. When the beans are close to being done add the rice making sure there is enough liquid to cook the rice.

SERVES 6-8.


STUFFED PEPPERS, TOMATOES, AND ZUCCINI

This is a modified Greek recipe, instead of beef or lamb I use seitan. Feel free to use some ground lamb instead of the seitan, if you are blood deficient or yang deficient.

2 red or yellow peppers, with top cut out and insides removed
4 tomatoes, with top cut out and insides reserved for stuffing
2 zucchini’s – this can be tricky and there are a couple ways to go about it. Cut length-wise on an angle so as to cut a wedge, scoop out the insides and reserve for stuffing.
3 T olive oil
1 med. Yellow onion, chopped small
4 cloves garlic, minced
1 cup cooked wild rice
1 cup seitan, cubed small
1 handful fresh dill chopped or 1 t dried
1 handful chopped parsley
1/4 t oregano
1/8 t cayenne
1 egg
S & P

Preheat oven to 450 F. Cook wild rice to 3/4 doneness, let cool slightly and put in a large mixing bowl to prepare stuffing. In a medium sauté pan cook the garlic and onion over medium heat for 7-8 minutes until the onion turns translucent, let cool slightly and put into the stuffing bowl. Put tomato and zucchini insides into stuffing bowl. Add the seitan, dill, parsley, oregano, cayenne, egg, salt and pepper; stir all the ingredients well. Place the vegetables in a baking dish. Lightly S & P the insides of the vegetables, then stuff and replace the tops; secure with a toothpick if you like. Top the stuffed vegetables with a drizzle of olive oil, 2-3 cups of basic tomato sauce, oregano, and S & P. Cover loosely with foil and bake for 45 minutes, remove foil and continue to bake for another 45 minutes until the bell peppers look done (soft with skin wrinkled a little).

SERVES 4-6


SWORDFISH INVOLTINI A LA CICILIANA

This is an impressive grilled dish to serve guests, but is really simple so it is win-win! This goes great with bruschetta and or grilled vegetable skewers.

4 swordfish fillets cut 3/4” thick and pounded out to 1/4” thick
1/4 c. dried currants, soaked in hot water and drained
1/4 c. pine nuts
1 shallot chopped fine
1 handful chopped parsley
1/2-cup breadcrumbs
1 egg, slightly beat
1/4 c. pecorino Romano, grated fine
S & P
Butchers twine
A little more chopped parsley and olive oil to finish the dish.

In a mixing bowl, combine the currents, pine nuts, shallot, parsley, breadcrumbs, egg, cheese, salt and pepper; make sure it is well mixed. Place 3 – 4 T or so of the stuffing on each fillet and roll up like a burrito and tie together with 2 or 3 pieces of twine. Season each roll with S & P, and grill for 5 – 7 minutes on two sides. Serve immediately with lemon wedges and top with parsley, olive oil and pepper.

SERVES 4


ITALIAN BRAISED SNAPPER

Culinary nirvana! Just serve with lots of crusty bread to soak up all the good broth. This is one of my favorite dishes of all time.

1 whole red snapper cleaned and gutted
4 t olive oil
1 lg. Yellow onion, chopped
4 cloves garlic, minced
2 stalks celery, sliced
3 carrots, sliced
2 turnips, cubed
2-3 Yukon gold potato, cubed
1 c. red wine
2 c. basic red sauce
2 c. stock
1/2 t thyme
1/4 t tarragon
1/8 t cayenne
fresh chopped parsley
olive oil to finish the dish with
S & P

Preheat oven to 200-225 F depending on ovens actual heat, because what you want is to barely simmer the dish in an oven. Heat the olive oil in a giant pot, at least 6 quarts, that is oven safe. Over medium-high heat sauté the onion, garlic, and celery until the onions are translucent (about 5 minutes). Then add the carrots, turnips, and potatoes, stir and add the wine, red sauce and stock. Next stir in the thyme, tarragon, cayenne, and a handful of fresh chopped parsley, S & P. Bring to a boil, turn off stove and put the fish into the pot, just sort of floating there in the pot. Cover and put it in the oven for 45 minutes, then take the pot out and gently flip the fish over and continue cooking as before for another 30-45 minutes. To serve, gently remove the fish to a carving type platter. Then on large deep plates or even pasta bowls serve a generous portion of the brazing liquid and the vegetables, place a fillet of fish on top of each plate, and garnish with olive oil, pepper, and fresh chopped parsley.

SERVES 3-4

SPINACH AND ARTICHOKE STUFFED TOMATOES

3 large firm tomatoes
salt to taste
fresh ground black pepper
6 oz marinated artichoke hearts, drained and chopped small
12 oz chopped steamed spinach cooled and drained well (to get this amount you will need to start with 3 times as much fresh or to cheat use frozen)
3 oz Neufchatel or cream cheese
1T ghee
2T sour cream
1t oregano
1.2 t salt
1/2 c. grated Parmesan Reggiano cheese (good parmesan)
2T ghee
1/2 c. bread crumbs

Preheat oven to 375 F. Halve tomatoes crosswise. Carefully scoop out and discard pulp and seeds. Sprinkle the inside of each tomato with a little S & P. Place in a 9 x 13 baking dish. In a bowl combine drained spinach, artichokes and green onions. Then in a food processor or by hand in a bowl combine Neufchatel, 1 T ghee, sour cream, oregano, 1/2 t salt, and parmesan. Fold cream cheese mixture into spinach mixture until blended. In a bowl combine 2T ghee and bread crumbs. Stuff tomatoes with filling and top with breadcrumbs. Bake 10-15 minutes until heated through -- do not over cook!

SERVES 6

GRILLED PORTOBELLA MUSHROOMS

This is better than meat, for those summer barbecues, especially with this quick marinade.

8 whole Portabella mushrooms, stems removed and cleaned
1 c. balsamic vinegar
1 c. olive oil
4 cloves garlic, minced
2 T fresh rosemary rough chop, or 2 t dried
1 T fresh thyme leaves, or 1 t dried
2 t fresh cracked black pepper

Whisk together all the ingredients except for the mushrooms. Place the mushrooms in a baking dish, pour the marinade over the mushrooms, and coat them well. Let marinate for 6-8 hours, flipping the mushrooms 1/2 way through. Grill for a few minutes on each side.

SERVES 6-8

MUSHROOM RISOTO NEW 2-23-04

SERVES 4
PREP Time Approx. 15 min.
Cook time Approx. 30 minutes

This is authentic Italian Cuisine and might be found in the Venito area (Venice). This dish is hard for restaurants to duplicate since it must be made to order and tended to constantly. I promise it is worth the effort.

- 4 T Extra virgin olive oil
- 3 diced shallots or 1 med. onion
- 1 1/2 c. Arborio rice (I prefer “Vialone Nano”)
- 3/4 c. Sherry or other sweet dessert type wine
- 5 c. vegetable or chicken stock
- 16 oz sliced 1/4” thick oyster, crimini, porcini, mushrooms (or any combination that is available or suitable to your palate).
- 3/4 c. Parmesan cheese (reggiano fresh grated!!!)
- 4 T Butter
-1/2 c. chopped parsley
- Salt and pepper

Heat pan, then add oil. Cook shallots 1-2 minutes, Add mushrooms and sauté 3-4 minutes then add rice and sauté until rice becomes transparent (3-4 min).
Add stock 3/4 – 1 c. at a time, stirring constantly until almost all broth is absorbed, then add another cup. You may not need all the stock; taste the rice and when it tastes almost done, add sherry or wine and cook med. heat, uncovered, stirring from time to time until complete liquid absorption. I like my risotto moist. Finally, incorporate butter and 1/2 c. Parmesan, salt and pepper. Plate the dish, top with parsley, and a little more parmesan.


VEGGIE CHILI

I promise no one will miss the meat! This is a good one for parties. I will serve this with a condiment/topping selection that includes: grated sharp cheese, chopped onion, chopped cilantro, chips, tortillas, sour cream, and more chopped hot peppers for the insane!

4 T olive oil
2 yellow onions, chopped
12 cloves garlic, minced
3 stalks celery, sliced
3 bell peppers of varying color, chopped
A mélange of chopped hot peppers for depth of flavor and heat. I usually use: 1 jalapeno, 1 habanero, 1 Serrano, 1 red Chile, and 1 poblano. I deseed the peppers as well, which eases the heat back a little.
1 bay leaf
1/4 t oregano
1/4 t paprika
1/8 t cumin powder
1/8 t coriander seed ground
1/2 t sugar
1 t black pepper
Several tablespoons of GOOD chili powder, (I get mine from friends in New Mexico). Exactly how many tablespoons will depend on the type of powder you get and your taste, try starting with 2 and increase up from there.
2 28 oz cans whole peeled tomatoes, slightly crushed by hand, or if in season the same amount fresh, peeled and rough chopped.
1 1/2 c. cooked 3/4 doneness black beans
1 1/2 c. cooked 3/4 doneness red or kidney beans
1 bottle negra modelo or other favorite Mexican beer
1 small can tomato paste
1 c. sun dried tomatoes soaked, drained and chopped
S&P to taste

Heat the oil in a 6 qt pot, add onion, garlic, celery, bell pepper, hot pepper and sauté for 8-10 minutes until the onions start to soften and turn translucent. Add the spices and chili powder, stir and add tomatoes. Stir and add beans, beer, tomato paste and sun-dried tomatoes. Stir and simmer for 1 1/2 hours tasting and re-seasoning for the last 30 minutes or so, making sure the beans are done, and the flavors are developed.

Serves 8-10.

BASIC RED SAUCE

This is another good recipe to make a giant batch of and freeze in smaller 1 and 2 cup portions. I deliberately keep it “basic” so that it can be molded to fit any recipe calling for it by adding more spices with each individual dish.

1/3 c. olive oil
2 yellow onions, diced
8 garlic cloves, squeezed through press or minced
2 stalks celery, sliced
1 med carrot, shredded
5 T fresh or 1- 1 1-2 T dry thyme leaves
1 bay leaf
5 28 oz cans peeled whole tomatoes, crushed slightly by hand, or the same amount fresh, peeled and rough chopped.
S & P to taste

In a 6 qt. pot, heat the olive oil over med/hi heat. Add the onion, garlic and celery and cook until the onions have softened a little (5-6 min). Add the thyme, bay, and carrot and cook another 3-4 minutes. Add the tomatoes and their juice, bring to a boil, stirring often. Lower the heat and simmer for 30-35 minutes. Taste and adjust seasoning.

Makes about 12 cups.

ELK FILLET WITH JUNIPER SAUCE AND PLUM WINE REDUCTION NEW

It is said that consuming wild game will impart the strength of the animal in the person eating the meat. Elk is much leaner and more flavorful that beef.

Juniper/wine reduction:
1/3 cup sun-dried cherries
1/3 cup cranberry juice
1/3 cup apple juice
1 1/2 tablespoons plum wine
1 teaspoon sugar
Sachet: 1/2 bay leaf, 1 thyme sprig, 1/2 garlic clove, 1 whole clove, 1 black peppercorn, 1 T juniper berries, tied in cheesecloth

Combine all the ingredients in a stainless saucepan, then bring to a boil. Lower heat and cook at simmer for 15 minutes. Remove the sachet and puree the mixture in a blender for 45 seconds until very smooth. Strain through a chinoise and reserve for service.


Elk:
6 elk loin medallions, 3-4 ounces each
3 tablespoons olive oil
12 apple wedges, peeled and cored
1 cup sugar snap peas, strings removed
6 tablespoons caramelized cippolline or other small sweet onions
1/2 teaspoon fresh thyme leaves
1/2 cup veal “jus”, or any stock
12 orange segments, membrane removed
1/2 cup sun-dried cherry sauce, recipe above


Preheat grill: Season elk medallions with salt and pepper, brush with oil and cook on grill for 4 minutes on each side, keeping the meat medium rare. Add 3 tablespoons of oil in medium saute pan, add apples and saute over high heat until apples begin to color slightly, then add peas, onions and the chopped thyme. Season lightly then add the veal jus. Cook until reduced completely, then add the orange segments. Toss the mixture and remove from heat. Place an equal amount of the mixture in the center of 3 plates, then place 2 elk medallions on top. Spoon 1 to 2 ounces of the sun-dried cherry sauce around perimeter and serve.


SPAGHETTI WITH ARTICHOKES NEW

More simple Italian fare. This whole dish can be done in half an hour!

6 jumbo artichokes
6 tablespoons extra-virgin olive oil
12 cloves garlic, peeled and left whole
6 ounces sweet vermouth
1 pound spaghetti
1 bunch flat leaf parsley, finely chopped
1/2 cup sundried tomatoes, soaked in hot water to soften.
1/2 cup pecorino pepato (peppered sheep's milk cheese)


Trim the artichokes down to the heart, stem and most delicate leaves. Quarter and remove the choke and place in acidulated water (water with lemon juice). In a 12 to 14-inch saute pan, heat the oil and garlic over medium heat and cook until the garlic is light golden brown. Add the artichokes and sweet vermouth and cook until the artichokes are tender, about 10 to 12 minutes, add the sudried tomatoes. Cook the spaghetti according to the package directions, until tender yet al dente. Drain and toss in the pan with the artichokes. Add the parsley and toss well. Pour into heated pasta bowls, shave pecorino over and serve.

SHRIMP LIMONCHELLO – COMING IN SOON

SHRIMP REMULADE – COMING IN SOON

BRAISED RABBIT WITH CARAMELIZED RADICCHIO AND SALSA VERDE NEW

Prep Time: 40 minutes
Cook Time: 1 hour 45 minutes
serves 2-3

1 whole rabbit, cut into thigh sized pieces
2 cups flour
1/2 tablespoon minced thyme
1/2 tablespoon minced oregano
Salt
Pepper
3 T olive oil
5 cloves garlic
3 sprigs fresh rosemary
2 whole hot red chili peppers
1 carrot chopped
1 sm. Onion chopped
1 stalk celery sliced
1 yukon gold potato, large chunks to quartered
1 turnip large chunks
1 cup kalamata olives (pitted might be good here)
1 c. white wine
4 cups chicken stock
Parsley, chopped
Caramelized Radicchio with Salsa Verde, recipe follows

Preheat the oven to 200 degrees F. This will make it TENDER and flavorful.

In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.

In a large oven safe pot, heat the olive oil, and fry garlic, rosemary and chilli to infuse the oil with their flavors 2-3 minutes. Remove the rosemary and chilli, garlic and set aside. Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Set aside, add the carrot, celery, onion and sauté 5-7 min. Add the potato and turnip. Deglaze the pan with the wine, stirring up the bits from the bottom of the pan. Place the reserved rosemary, whole chillies and garlic back into the pan add the olives, and chicken stock. Place the rabbit back in the pan. Place in the oven covered and cook for 1 hour.

When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter, then remove the vegetables as well. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Top with parsley. Serve with Caramelized Radicchio and Salsa Verde.


Caramelized Radicchio with Salsa Verde:
4 heads raddichio Traviso
2 tablespoons olive oil, plus 1 cup
3 cups flat leaf parsley
1/4 cup capers
3 anchovy fillets
1 lemon, juiced


Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.

In the meantime blend together the parsley, capers, anchovies, lemon and 3/4 -1 cup olive oil in a blender. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.

MUSHROOM BLINCHIKI
These are the Russian version of crepes and make for an elegant finished dish. This is another recipe from my friend Mila.

1 Egg
1 1/4 cup of milk
4 tablespoons butter
1 cup all purpose flour
Pinch of sugar
Pinch of salt
Butter for frying

Beat the egg yolk with the milk. Add the melted butter. Stir in the flour, sugar and salt. Beat the egg white until stiff but not dry, then fold it into the batter.
Heat a frying pan and brush it with butter. Fry the blinchiki one at the time.
If you preparing them ahead of time, lightly brush each with melted butter and stack them one on top of the other. Cover with plastic wrap.
Filling blinchiki with Portabella mushrooms.

4 Portabella mushrooms chopped
1 onion chopped
1 tablespoon of butter
1/3 cup of beef broth

Put all ingredients in the pan and cook it for about 20 minutes. After put in each blinchiki and roll it. Put in a preheated 350 oven for a few minutes. Serve it with sauce.

Sauce

Almonds 10 (crushed)
Butter 2T
Flour 1T
beef broth 1/2 cup
Salt pinch
Sugar pinch
Cream 1 T

Put butter in the pan, add almonds and fry it until golden color. Add flour, broth, pinch of salt, and pinch of sugar. Heat until boil. Put cream at the end.

Serves 2-3