Vibrant Kale Apple and Crispy Cheese and Almonds Salad

 

DRESSING

1 small shallot, minced finely

2 tablespoons champagne vinegar or apple cider vinegar

1/2 teaspoon Dijon mustard

1 tablespoon goat milk yogurt or Greek plain yogurt

3 tablespoons extra virgin olive oil

Salt and black pepper

CRISPY CHEESE & ALMONDS

1 cup parmesan cheese, coarsely grated

1 cup sliced almonds

2 tablespoons powdered sugar

pinch salt

SALAD:

6-8 ounces Tuscan kale leaves, cut in thin ribbons (remove ribs)

1 large apple of choice skin on, halved, cored, and thinly sliced

 

1.           Preheat oven to 375°F. Line a baking sheet with parchment paper.

2.           Make cheese crisps: Remove cold cheese from refrigerator and let it stand about 5 minutes to room temperature after grating. Scatter cheese evenly over half of the baking sheet, about 1/4-inch-thick. Sprinkle with a little black pepper.

3.           Make crispy almonds: In small bowl with cold water, add the sliced almonds. Drain quickly and dab with paper towel to remove any excess liquid. In a bowl, toss the moist almonds with powdered sugar and salt, mix with fingertips. Spread almonds on the 2^nd half of baking sheet in a thin layer.

4.           Bake almonds and cheese together for 4 minutes first. Then rotate the baking sheet and bake another 4 minutes until the cheese is melted to golden crisp and the almonds are lightly golden throughout. Be careful not to overbake/burn. If they are not crisp after total of 8 minutes, bake another 2 minutes. Remove the baking sheet and let almonds and cheese crips cool before using. This will give the cheese time to harden. Should you have an oily cheese after baking and crisp, dot with paper towel any excess oil on both sides of cheese.

5.           Dressing: In a medium bowl, combine shallot and vinegar, Dijon, yogurt, and mix well. Then drizzle the olive oil in a stream and whisk until emulsified. Season with salt and pepper to taste if needed.

6.           Assemble: In a large salad plate, toss greens with ½ of the dressing. Arrange the apple slices over the greens or on the sides. Break off clustered of almonds place over the salad. Tear pieces of the cheese crisp and add to the salad. Save the rest of the dressing to use on the side or drizzle more on the salad. 

 

You could also use baby spinach or arugula if you prefer. Serve immediately and enjoy the contrast of crisp cheese, sweet apples, and bright, creamy dressing in every bite.

Carabaccua Tuscan Onion Soup

 

Tuscan Onion Soup

Carabaccia Tuscan Onion Soup

¼ cup ground almonds                                                                 

1 tablespoon white wine vinegar

Dash ground cinnamon

1 large red onion, very thinly sliced                                    

Extra virgin olive oil                                                  

Salt and black pepper

1 tablespoon honey

3 cups hot vegetable broth or hot water 

Grated pecorino or Parmesan cheese

A slice of toasted bread per person

 

1.     Mix the ground almonds with the vinegar and a dash of cinnamon and set aside to macerate in a small bowl.

2.     In a large pot, braise the onions in a few tablespoons of olive oil with a pinch of salt until they are translucent and falling apart soft. Begin on medium-low then on low heat.

3.     When the onions are done, add the macerated almonds, mix them into the onions. Let the onions and almonds sauté for a few minutes, then add the honey, and black pepper, and sauté for a few minutes more.

4.     When all the flavors have melded, add the broth and simmer gently 10-12 minutes. Taste and adjust for seasoning.

5.     To serve, lay a slice of toasted bread in the bottom of each bowl, ladle over the onion soup. Top with grated cheese, a sprinkling of cinnamon, and a drizzle of oil. Serve immediately while the soup is still hot.

Carabaccia is a sweet and savory Tuscan onion soup made with slow-cooked red onions and wine vinegar. The Tuscans claim they created this onion soup; it was added in a 1500s cookbook. This rich tasting soup is easy to make perfect served with a slice of toasted bread!

Apple Celery and Gorgonzola Salad

 

1 large red apple, unpeeled, cored, and thinly sliced                       

1 large green apple, unpeeled, cored, and thinly sliced         

2 celery stalks, thinly sliced                                                           

6 iceberg lettuce leaves, torn                                              

4 ounces Gorgonzola cheese, crumbled                                        

½ red onion, thinly sliced                                                              

½ cup walnut or pecan halves, chopped and lightly toasted

Dressing:

2-3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1-2 teaspoons Dijon mustard

1 clove garlic, peeled and crushed

Salt, and black pepper                          

 

1.     Combine the apples, celery, lettuce, cheese, and onion in a bowl.

2.     Dressing: Whisk oil, lemon juice, mustard, and garlic in a small bowl. Season with salt and pepper.

3.     Taste dressing, adjust as needed. Place the lettuce on a platter, add the apple mixture on top.

4.     Drizzle dressing over salad and lightly toss it to combine.

5.     Serve salad with warm walnuts on top. .

 

Baked Pear Salad with Bacon and Walnuts

 

2 semi ripe pears

2 tablespoons extra virgin olive oil

6 slice belly bacon or thick bacon, cut into 2-inch pieces

Zest of ½-1 lemon

1-2 teaspoons lemon juice

1/2 cup walnuts

3 tablespoons Marsala wine (or any sweet wine)

Sea Salt and freshly cracked black pepper

1 cup arugula

 

1.     Preheat oven to 400F. Core and slice the pears into ¼ inch slices. Line a baking sheet and drizzle olive oil on top. Add the sliced pears. Bake until the pears are slightly golden. Do not cook to soft.

2.     Cut the bacon into 2-inch pieces. Cook in a frying pan or bake until crispy. Remove the bacon. You can leave the bacon fat or remove some of it. Add lemon zest and juice to the pan. Add the walnuts and toss.

3.     Deglaze the pan with the wine, taste for seasoning and adjust if necessary.

4.     Scatter the Arugula on a platter and top of the pears and bacon. Drizzle the pan dripping and walnuts over the salad.

Ricotta and Spinach Strudel for the Holidays!

 

Ricotta and Spinach Strudel

1.     Preheat oven to 375F. Line baking sheet with parchment paper.

2.     Add butter to a skillet, went hot, add the garlic and spinach. Cok over medium- high heat for about 4-5 minutes until the spinach is mostly wilted. Stir occasionally. Place the cooked
 spinach in a colander and drain to remove the excess liquid, if necessary, press it a little with a spoon, then let it cool.

3.     When the spinach is well drained, rough chop it with a knife then transfer to a large bowl, Add the grated cheese, the egg, the ricotta, pepper, and grated nutmeg. Mix well. Taste for seasoning and add a pinch of salt if needed.

4.     Roll out the dough on a sheet of parchment paper, pour the filling only on one half of the dough giving it a rectangular shape. Leave about ½ inch edge from the lower and side edge where you have the filling. Fold the lower edge first, then the 2 side flaps. Using the parchment paper, turn the strudel upside down so that the filling is completely wrapped in the pastry, with the closure at the bottom.

5.     In a small bowl, combine an egg yolk, milk, and mix. Brush the surface of the strudel with the milk and egg yolk mixture. Make a few cuts on the surface of the strudel and transfer the strudel to the baking tray. Bake for about 25 minutes, or until evenly golden browned. Remove from the oven, let cool.

This is the classic delicious Italian Strudel, super simple and very appetizing!

Crusty Golden Scallops with Arugula Pesto

 

Crusty Golden Scallops with Arugula Pesto

3 tablespoons chopped almond or walnuts       

1-2 cloves of garlic, roughly chopped     

Salt and freshly ground black pepper

2 cups packed baby arugula       

3 tablespoons grated Parmigiano-Reggiano

1⁄3 – ½ cup extra-virgin olive oil

8 large sea scallops, muscles removed and dry         

2 tablespoons unsalted butter, divided  

1/2 cup white wine

1.     Arugula Pesto: Pulse the nuts, garlic, a pinch of salt and pepper in a food processor until rustic ground. Add the arugula and pulse again. With the processor running, drizzle in the olive oil. Add the grated cheese and pulse to your liking either into a rustic or smooth paste. Taste for seasoning and adjust as needed.

2.     Dry the Scallops be sure to place the scallops on paper towels early in the day to remove any excess liquid. Change the paper after 4 hours.

3.     Season the scallops with salt and pepper. Heat a large skillet over medium-high heat, then add 1 tablespoon of butter. When the butter melts, add the scallops and sear until golden brown on each side. Do not overcrowd the pan. If using a small pan, cook in 2 batches. Add pieces of butter in the pan as needed if it is too dry. Cook first side until crusty golden brown, do not turn the scallops until first side is done. Remember to turn only once during the cooking process. Cook the other side to golden leaving a slight barely uncooked middle. Remove the scallops to a plate. Add the white wine and reduce to slightly creamy.

4.     To Serve: When ready, spoon the pesto over the scallops and serve warm.

I love to make this dish because it's really quick to make and absolutely tasty. 

It is a favorite in my cooking classes. 

 

Pan-Toasted Panino with Tapenade Sundried Tomatoes and Mozzarella

 

Pan-Toasted Panino with Tapenade Sundried Tomatoes and Mozzarella

4 slices sourdough or rustic bread, cut into ½ inch thick slices

6 tablespoons black-olive tapenade (see recipe below)

6 oil-packed sundried tomatoes, cut into strips ¼ inch wide, drained, reserve the oil

1 tablespoon chopped capers

4-6 thin slices mozzarella

 

1.      Place 2 slices of bread on a flat surface. Spread 1 tablespoon of tapenade on the top of each slice. Distribute the sundried tomatoes and capers over the tapenade. Cover the surface with the mozzarella slices and place the remaining two slices of bread on top.

2.      Heat a heavy skillet over medium high heat until hot. Reduce the heat to medium. Using a pastry brush, lightly coat the top slices of bread with the reserved oil from the sundried tomatoes. Invert the sandwiches and place the oiled sides of the sandwiches face down in the skillet.

3.      Cook until the bread is toasted golden. Brush the top of the sandwiches with sundried tomatoes olive oil and then, using a spatula, flip the sandwiches over to cook on the other side until toasted golden. Cook until both sides and the cheese has melted. To serve, cut the sandwich into halves or quarters.

 

Black Olive Tapenade

½ cup Kalamata olives, pitted and drained (place in small colander to drain)

8-10 small capers

1 clove of garlic, chopped

Zest of ½ lemon

Juice of ¼ - ½ lemon

Red Pepper Flakes

2 tablespoons minced Italian parsley

Black pepper

½ teaspoon anchovy paste, optional

1 - 1 ½ tablespoons extra-virgin olive oil

 

In a food processor add all ingredients except the oil. Pulse to combine either a rustic or smooth paste. Slowly drizzling in the olive oil. Adjust for taste. Do not add any salt.

RICOTTA ZUCCHINE AL PROFUMO DI LIMONE QUICHE

 

Ricotta Zucchini Quiche with Scent of Lemon

2 medium zucchini, grated with skin on 

1 large leek, thoroughly rinsed and thinly sliced

3 tablespoons extra virgin olive oil

8 ounces whole ricotta 

Zest 1 large lemon

1-2 tablespoons freshly minced parsley

2 whole eggs, lightly beaten

½ - ¾ cups grated Parmesan cheese

2-3 tablespoons milk

Salt and black pepper

2 rolls of pie pastry dough, thawed in frig.

1 egg for brushing pastry

Fresh Leeks

1.  Preheat oven to 350F. In a round tart pan (or pie pan) cut a round piece parchment paper to fit the bottom of the pan.

2.  Sauté the grated zucchini and the sliced leek in a pan with the olive oil. Once cooked, let them cool.

3.     In the meantime, whip the ricotta in a bowl until it becomes creamy, add the grated lemon zest, and parsley, mix well. Add the cooked zucchini and leeks to the ricotta mixture.

4.     In another bowl, beat 2 whole eggs with Parmesan cheese, a pinch of salt and pepper and a few tablespoons of milk. Add to the ricotta and zucchini mixture.

5.     Place the dough on the base of the pan. With a fork, lightly prick the pastry surface.

6.     Put the ricotta mixture on the pastry. Cover the top with strips of pastry from the 2^nd piece. Lightly brush the pastry with the other beaten egg. Bake in a preheated oven, for 30-40 minutes, or until the surface is golden. Remove from the oven and allow to cool slightly and serve.

   

 

Zucchini

 

This is a light ricotta and zucchini quiche, with a delicious lemon scent. Enjoy this rustic quiche Italian style, fresh and amazingly easy to prepare.