Thursday, May 19, 2011

Red hot Lentil Soup

This one is for you girls I will be waiting for your pictures and feed back...





Red Hot Lentil Soup

2 cups of red lentils
1 small leek
1 small carrot
1 small onion
1 celery stalk
1 red jalapeno
2 garlic cloves
1 tbsp grated ginger
1 tsp dried thyme
1/2 tsp red pepper flakes
2 tbsp olive oil
1 can chicken stock
2 1/2 cups water
salt and pepper to taste
for garnish: green onions, mint and Parmesan cheese

Chop the leek, carrot, onion, celery, jalapeno and garlic. On high heat put a soup pot or pan and add the olive oil and in this order add onion. carrots and celery stir for a minute then add the leek, jalapeno, garlic, salt and pepper stir for another minute or two add the lentils, thyme, red pepper flakes, ginger and saute for another 2 min add the chicken stock, water and more salt and pepper if need it, bring to a boil and lower the heat cook for another 6 to 8 min until lentils are tender. Serve and garnish with the green onions (the green part only) mint and Parmesan cheese.

Wednesday, May 18, 2011

Blueberry plum crumble with a nutty surprise

My cravings for plum blueberry crumble had not settle just yet, so I decided to put it to an end once and for all; well at least for now!.



BLUEBERRY PLUM CRUMBLE

8 Plums pitted and slice
3 cups of frozen blueberries
1 tbsp frangelico liqueur
1/2 cup of water 
1 1/2 cups of sugar
1/2 cup melted unsalted butter
2 pack of graham crackers
1 1/2 cups of roasted pecans

Start by heating you oven at 375 dg.
Place the plums and blueberries in a large sauce pan over high heat add the water, 1 cup of the sugar and frangelico liqueur mix well and bring to a boil take off the heat right after starts boiling, mean while add the graham crackers to a food processor with the sugar and pulse until you have a powder looking mixture add the butter and pecans and pulse for 3 to 4 times just enough to break the pecans and mix the butter.

 Place the plums and blueberries mixture in a oven proof dish and add only 1 cup of the plums and blueberries juice, top with the graham cracker mixture and cover all around bake in the oven for about 19 min or until the crumble looks brown and a little hard. serve warm and with a scoop of vanilla ice cream!!! yum yum..

Tuesday, May 17, 2011

Classic Roast Chicken, Mash Potatoes and Flash Roasted Cherry Tomatoes

This Sunday I was cat sitting for a very nice lady at the marina the weather was great and we had a beautiful view of the ocean, our class was great and the food is getting better by class.


Classic Roast Chicken

1 chicken about 4 ½ to 5 lbs
Extra virgin olive oil for coating
Kosher salt
Ground pepper
½ small onion cut into chunks
4 to 5 fresh Italian parsley sprigs
4 fresh thyme sprigs

If the giblets and neck are in the chicken cavity, remove them and reserve for another use or discard. Remove and discard any pockets of fat from the cavity. Rinse the chicken and pat dry with paper towels. Brush or rub the chicken all over with olive oil, season inside out with salt and pepper. Place the onion, parsley and thyme in the cavity. Tuck the wing under the back tie the legs together with kitchen string.

Oil a v- shaped roasting rack and place it n a roasting pan just large enough to hold the chicken.  Place the chicken on the rack and allow it to stand at room temperature for 30 min. position an oven rack in the lower third of the oven and preheat to 500 dg.

Roast the chicken until a thermometer inserted into the thickest part of the thigh away from the bone registers 170 dg to 175 dg  50 to 60 min.

Remove the pan from the oven. With a pair of thongs carefully drain the liquid from the bird into the pan. Transfer chicken to a carving boar or a serving dish remove the string and tent with foil. Let rest for 10 to 15 min.

Discard the contents from the cavity, then carve the chicken 



Mash potatoes


4 lbs/ 5 to 6 Russell potatoes
1 ½ cups milk
½ stick of butter room temperature
Salt and pepper to taste

Peel the potatoes and cut into equal sizes, put them in a put big enough for them to have room fill with water about an inch above the potatoes and cook until they are tender to the fork.

Drain the potatoes and put them back into the pot with the butter, mash them with a potato masher or the bottom of a clean water glass,
add the milk, salt and pepper to taste. Serve or keep warm until serving time. 

 
Flash roasted cherry tomatoes

2 cups cherry or grape tomatoes
2 tbsp thinly sliced shallots
Kosher salt
Ground pepper
3 tbsp olive oil
¼ cup of sliced green onions including tender green tops
1 ½ tbsp chopped fresh basil
1 ½ tbsp balsamic vinegar

Preheat the oven to 450 dg.

Combine the tomatoes and shallot in a shallow baking dish large enough to hold the tomatoes in a dingle layer.  Season with salt and pepper.  Then drizzle evenly with the olive oil and stir to coat.  Spread the tomatoes out evenly.

Roast the tomatoes, stirring once, for 10 min. gently stir in the green onions, basil, and vinegar. Continue to roast until they are softened but still hold their shape, about 5 min longer.

Remove the baking dish from the oven and transfer the tomatoes to a serving bowl. Serve warm or at room temperature. 




 

Easy Mediterranean Cold Pizza!!

I stopped at the farmers market on culver city today, I been wanted to stop since I noticed it 2 years ago!! the vegetables and fruits there are unbelievably FRESH.  All the colors and aromas just scream eat me, please!!! I originally stop to get plums and blueberries for a crumble tart that I been craving for days now, but I walk out with bread and hummus cheese and other  vegs and fruits and no; no plums or blueberries!! so I get home and I'm starving I had a lot of work today and did include time for lunch, so in a nick of a time this is what I put together.



Easy Mediterranean cold pizza.

1 Greek flat pita bread
2 tbsp of garlic hummus
2 tbsp of taboulie
1 tbsp of crumbled feta with Mediterranean herves
 truffle oil or olive oil

Spread the hummus all around the pita bread don't forget the edges, add the taboulie all around and then sprinkle with the feta finish with a drizzle of truffle oil or olive oil.