Le cirque’s spaghetti primavera

Ingredients

1 broccoli cut into bite size florets
2 sm zucchinis, quartered and cut into 1″ lengths
4 asparagus spears, peeled, trimmed and cut into thirds
1 1/2 cups green beans, cut into 1″
1/2 cup fresh or frozen peas
4 tbsp olive oil
2 cups thinly sliced mushrooms
1/2 tsp dried red pepper flakes
1 tsp finely chopped garlic
3 cups seeded, diced ripe tomatoes, reserve the juice
1/3 cup finely chopped fresh parsley
6 fresh basil leaves, chopped
1 lb spaghetti or spaghetti
4 tbsp (1/2 stick) butter
1/2 cup heavy (whipping) cream
2/3 cup freshly grated parmesan
salt and black pepper to taste
2/3 cup toasted pine nuts

How to prepare

1. Cook the broccoli, zucchini, asparagus and green beans in boiling salted water until crisp but tender, about 4 minutes. Add the peas and cook for 1 minute more. Drain and refresh the vegetables in cold water. Drain and set aside in a mixing bowl. 2. Heat 1 tbsp of the olive oil in a non reactive lg skillet over medium heat. When hot, add the mushrooms and chile and saut

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Rigani cheese bread

Ingredients

1 tbsp active dry yeast
1 cup -tepid (110 f) water
3 tbsp olive oil
1/2 tsp fine-grain sea salt
3 cup whole wheat flour, or more
2 tbsp dried rigani; crumbled
1/2 tbsp dried mint; finely crumbled

3/4 lb feta cheese; well drained,- finely crumbled
1 egg yolk; beaten with:
2 tbsp -warm water

How to prepare

Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes. Whisk in 2 tbsp of the olive oil and the salt.
Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture. Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough. Transfer to a lightly oiled bowl, tightly cover with plastic wrap, and set aside for 2 hours in a warm draft-free spot.
Knead in the rigani, mint, and feta until evenly distributed throughout the dough. Lightly oil a heavy baking sheet and place the dough in the center. Form into a round loaf and flatten to a thickness of 2″. Cover with a clean kitchen towel and set aside for 1 hour in a warm draft-free spot. The dough will rise only slightly.
Heat the oven to 350 f.
With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines, brush with the remaining olive oil, and bake 25 minutes. Brush with the beaten egg yolk and bake 15 minutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. Servings: 12

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Broccoli Lasagna

Ingredients

12 Ounces Lasagna Noodles – (wide)
2 Tablespoons Salad Oil
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
20 Ounces Frozen Broccoli – or spinach
2 To 3 Cups Tomato Sauce
1 Pound Creamed Cottage Cheese
1/4 Cup Sour Cream
12 Ounces Mozzarella Cheese – grated

How to prepare

Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine cottage cheese and sour cream. Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese. Add another layer of noodles, topped with
broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese.

Cover tightly with aluminum foil and refrigerate.

About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top.

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Grecian Skillet Rib Eyes

Ingredients

5 1/2 tsp garlic powder
1 1/2 tsp dried basil, crushed
5 1/2 tsp dried oregano, crushed
1/2 tsp salt
1/8 tsp pepper
2 lb steak, rib eye
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp crumbled feta cheese
1 tbsp chopped kalamata

How to prepare

Combine first 5 ingredients; rub onto all sides of steaks. Pour oil into a lg nonstick skillet, place over med heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives. Yield: 2 to 4 Southern Living

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Tangy oriental barbecue sauce

Ingredients

1 1/2 tbsp peanut oil
2 tbsp finely chopped shallots
2 tbsp finely chopped green onions
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 tbsp finely chopped cilantro
3 tbsp finely chopped fresh chiles

2 tbsp rice wine or dry sherry
3 tbsp hoisin sauce
2 tbsp sugar
2 tsp sesame oil (the dark toasted type)
1 tbsp grated orange zest
2 tbsp chinese chili sauce
2 tsp tomato paste

1 tsp chinese white-rice vinegar
1/2 cup orange juice
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
1 tsp salt
1 tsp freshly ground black pepper

How to prepare

Heat wok or large skillet and add peanut oil. Quickly add shallots, green onions, ginger and garlic. Stir-fry 20 seconds and add cilantro, chiles, wine, hoisin sauce, sugar, sesame oil, orange zest, chili bean sauce, tomato paste, vinegar, orange juice, soy sauces, salt and pepper. Reduce heat and simmer gently for 15 minutes. Allow sauce to cool before using to baste grilled pork ribs during the last 5- 10 minutes per side. Makes enough for about 3 1/2 lbs of ribs, serving 4-6.

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Sea bass provencal

Ingredients

1/2 cup olive oil
1 cup onions, finely chopped
8 cloves garlic, finely chopped
4 cup tomatoes, chopped, seeded, and peeled
3 tbsp thyme, finely chopped
3 tbsp basil, finely chopped
3 tbsp nicoise olives, finely chopped
6 anchovy filets
1 pn saffron, optional
1/2 cup white wine
1 tsp chili flakes
Salt and pepper to taste
2 1/2 lb sea bass, boned and skinned, cut into 6 equal portions

How to prepare

Heat a heavy saucepan on high heat, add 1/4 cup olive oil, and saut

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Caribbean shrimp kabobs

Ingredients

1 lb shrimp
3 tbsp oil
2 tbsp pickapeppa sauce (can substitute 1 tbsp tabasco)
2 tbsp apricot preserves
1 tbsp honey
1 tbsp maple syrup
1 tsp red pepper flakes
T tsp ground pepper
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rosemary
1 tsp minced garlic
3 tbsp lemon juice

How to prepare

Peel and devein shrimp stir together oil, pickapeppa, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic stir in shrimp cover and chill at least 1 hour or overnight. Drain shrimp, reserve marinade thread shrimp on skewers.

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Soutzoukakia smyrneika sausages, smryna style

Ingredients

4 tbsp butter; melted
1 lb tomatoes; peeled
1 tsp granulated sugar
1 salt & freshly ground pepper
3 garlic cloves; crushed
1/4 cup dry white wine
1 small bay leaf

1 lb lean ground beef
2 bread slices*
1 tsp ground cumin
1 egg; lightly beaten
2 tsp parsley; minced
1 tsp salt (or more to taste)
1 pn freshly ground pepper

1 oil for frying

How to prepare

*Note: remove crusts from bread slices, soak bread in water and squeeze dry. Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (the mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 3″. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad.

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Grated potato-crust quiche

Ingredients

The crust:
4 cups of grated tender potatoes (unpeeled-about a pound)
1 small onion, diced
1 egg, lightly beaten
1/4 cup all-purpose flour
pinch of salt; pepper

3 eggs, beaten lightly
1 cup light cream
pinch of salt; pepper
a small pinch of nutmeg
1 cup cooked broccoli flowerettes
1 cup diced ham
1/4 cup chopped onion
Paprika

How to prepare

Mix thoroughly crust ingredients. Oil 10″ glass pie pan and press mixture in with your hands as evenly as possible to prevent uneven browning, build up the edges a bit so they don’t over-brown. Brush with oil and put in a pre-heated 400

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Peas with prosciutto, roman style

Ingredients

1 medium sized red onion, cleaned
1 tbsp lard or sweet butter
4 tbsp olive oil
1 1/2 lb fresh peas or 1 1/2 lb fresh frozen peas not defrosted
1 cup chicken or meat broth
salt and ground black pepper

Pinch of saffron
3 oz. Prosciutto, cut very thin

How to prepare

Finely chop the onion. Place a medium sized casserole with the lard and olive oil over medium hat and when the lard is melted, add the onion and saut

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