Ingredients:
3 cups marinara (either homemade or from a jar)
6 large fresh basil leaves, torn in half
Goodly shake of ground black pepper
1 T olive oil
1 (8 oz) boneless skinless chicken breast
1 T olive oil
8 small cremini mushrooms, rinsed, patted dry, and destemmed, then cut into chunks
1/2 cup onion, chopped
4 cloves garlic, thinly sliced
4 oz angel hair pasta
Condiments: pecorino Romano cheese, chopped flat Italian parsley or sliced (from a jar) Calabrian chiles
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Ingredients:
3 lbs chuck roast or thick sirloin steak, trimmed and cut into 1 inch pieces
3 large or 6 small carrots, peeled and sliced into large pieces
2-3 large white or gold potatoes, unpeeled and cut into chunks
1 (28 oz) can peeled San Marzano plum tomatoes well crushed by hand, removing any “shoulders” OR 5-6 (2 pounds) ripe peeled and crushed tomatoes
2 stalks celery make sure one has leaves, cut into large pieces
1 small sweet onion, chopped
2 t ground basil
1 t Mediterranean oregano
1/2 t ground black pepper
Salt to taste
2 T olive oil
Optional: hot red pepper flakes Read More
From Cooking Techniques and Recipes with Olive Oil, by Mary Platis and Laura Bashar.
This slender book is filled with useful information on olive oil history, varieties, and techniques. If that were not enough, it also includes many well-chosen recipes – all gorgeously photographed.
The Fresh Tomato Risotto was a delicious as it looks and for that recipe alone, this is one of my favorite gift books of the year.
Thanks to the Two Extra Virgins, authors and photographer of this most excellent book for allowing me to share one of their lovely recipes with you.
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Ingredients:
3 large garlic cloves, minced
3 T extra virgin olive oil
1 (44 oz) tomato puree, or 1 (29 oz) can and 1 (15 oz) can of puree
2 T carrots, minced (approximately two large baby carrots)
2 Parmesan rinds
1 2/3 t onion powder
2 t garlic powder
1 t salt
1/2 t ground black pepper
1 bay leaf
1 1/2 t oregano
1/4 t basil
Pinch ground rosemary
Pinch ground thyme
Several shakes of crushed red pepper flakes Read More
serves four
1 T olive oil
1/2 cup onions, chopped
4 garlic cloves, crushed
30 oz tomatoes, fresh or two cans of tomatoes, chopped
1/4 cup good red wine
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 t brown sugar
1/4 t crushed red pepper flakes
1 lb gnocchi (or pasta) Read More
Serves 12
Ingredients:
2 two inch thick rounds of provolone
1 T olive oil
1 t dried garlic
1/4 t dried oregano
1/8 t ground black pepper
1 T parsley, chopped
12 basil leaves
2 t garlic, minced
1 large tomato, chopped
1 loaf baguette, sliced into 1 inch pieces, brushed with garlic and olive oil
Option: sturdy crackers such as Triscuits or sliced ciabatta bread Read More
Ingredients:
1 T peanut oil
8 cloves garlic, chopped
3 shallots, thinly sliced
2 pounds boneless chicken thighs, chopped into small pieces
4 kaffir lime leaves, fresh or dried
8 Thai chiles or 2 jalapenos, chopped and then pounded with mortar and pestle to open the fibers
1 T black soy sauce
1 T t oyster sauce
1 T fish sauce
1 1/2 cups fresh Thai basil
1/4 t ground white pepper Read More
Serves 8
Ingredients:
2 T vegetable oil
2 T butter, unsalted
3-4 lbs meaty short ribs
1 onion, chopped
2 (15 oz) cans tomato puree
1 (28 oz) can peeled tomatoes, crushed by hand
1 (6 oz) can tomato paste
1 cup beef stock
1 cup tawny port
2 heads garlic, roasted and peeled, leaving the cloves whole
1 large handful fresh basil, torn (approximately 1/2 cup tightly packed)
2 T butter, unsalted
2 Parmesan rinds
1 bay leaf
2 t balsamic vinegar
2 T garlic powder
1 T dried basil
1 1/4 t dried Mediterranean oregano
1 1/4 t dried rosemary
1/2 t ground black pepper
1-2 T dark brown sugar, packed
Salt to taste
2 T flat Italian parsley, chopped
1 pound spaghetti or your favorite pasta
Optional: 1/2 teaspoon lightly toasted and ground fennel seed, extra garlic
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Ingredients:
3 medium sized young eggplants with firm skin and a beautiful green stem
1 egg thinned with two tablespoons of water
1/2 cup panko, regular, Italian, or my favorite Garlic panko
1 t dried garlic
3 cups garlicky spaghetti sauce
2 eggs, beaten
4 oz Parmigiano Reggiano
2 t dried garlic
12-24 basil leaves, rinsed, patted dry, and torn in half
16 oz fresh mozzarella, sliced
2 oz grated Pecorino Romano
fresh cracked black pepper to taste Read More
Mindful Palate 