Currently viewing the tag: "oregano"
This sauce was designed around a wine from Santa Cruz Mountain Vineyard’s second label Quinta Cruz. This is a label that produces only wines from Portugal and Spain. The wine is Graciano, and is a wine that is savory first, then fruity. To me, the flavor profile is oil cured olives, oregano and marjoram, then a shovelful of really good farm dirt, finishing with blueberries. Now, this is my opinion but I am sticking with it. If you cannot find a wine from these grapes I suggest using a petite sirah.
Continue reading »
This compound butter is a quick “sauce” for steak, chicken, fish, or anything else that might come from around the Mediterranean basin. Store in the freezer for nights when you are tired and inspiration is lacking. The flavors are earthy and bold.
Continue reading »
This is a sort of modern California riff on the steakhouse classic of steak with maître d’hôtel butter served with spinach. While a baked potato or frites might be what comes to mind as a starch, I’d go for Pommes Anna instead. The recipe calls for a hanger steak- there is one per animal and it has a strip of gristle running down the center that must be cut away (ask the butcher to do it) – which has a wonderful “beefy” flavor. However, if you like meat cooked more well done, this is not the cut for you. Anything past medium and the steak is chewy as wet saddle leather. Other cuts that are flavorful and off the beaten path include flap, chuck eye, and flatiron. The last is a steak that is flavorful like a chuck steak, but has the tenderness of filet, except for a strip of gristle running through the middle. Cut it out after you have cooked it or you end up cutting the steak into tiny bits that cook too fast. Be sure you use a hot flame or pan so the meat chars a bit, as that flavor is part of the overall appeal.
Continue reading »
Grilled Romaine tastes great and the textures add a lot to the dish. The shaved roots each bring a different texture, color, and flavor to the salad that play well off each other to please the palate and eye. The dressing brings everything together.
Continue reading »
Another riff on the Italian classic. Where gremolata usually uses garlic, this version contains none, and uses shallot instead. It also uses only a little lemon zest, and calls for Meyer lemon rather than Eureka. This iteration came about as a garnish for seared and roasted butternut squash rounds, which are sweet on their own, and have a nutty flavor. This version would go well on other roast or crisp sautéed vegetables such as parsnips, Jerusalem artichokes, or other dense-fleshed winter squash. Try it on turkey cutlets, pan roasted halibut, or charred octopus as well.
Continue reading »
These can be done in stages ahead of time up to the final cooking if you wish, and they are quite flexible in terms of what you use. Instead of lamb and currants, use pork and a fine dice of apples. Skip the meat entirely and add in some cheese, firm or pressed tofu, or chopped nuts.
Continue reading »
These are nice to just have around in the refrigerator, ready to jump into a salad or sandwich, or just as a snack. You can change the shape of the cuts based on the shapes of the squash. Cube-ish shapes if you have a patty-pans, crook-necks, and typical stick shapes, or if you just have cylindrical zucchini shapes, just cut into quarters or halves, or leave whole then cut into ¼ inch slices. Just keep things to a ¼ inch thick and roughly all the same size so they change from “raw” to “pickled”.
Continue reading »
INGREDIENTS:
¼ cup white balsamic vinegar
1 tablespoon herbs; such as chervil, oregano, basil, marjoram, or a combination of the above-leaves plucked and chopped with a very sharp knife
1 tablespoon minced shallot
Salt and pepper to taste
1 clove garlic, peeled
¾ cup light flavored olive or neutral flavored oil
METHOD:
Rub a non-reactive bowl with the garlic clove vigorously enough to leave streaks of garlic oil behind. Discard the clove or use for something else. Put the vinegar into the bowl, and add half the herbs, shallot, and the salt and pepper. Allow to macerate 10-15 minutes.
In a slow steady stream, drizzle in the oil, whisking vigorously the entire time until all the oil is emulsified.
Gently fold in the rest of the herbs, taste for seasoning, and adjust if needed.
Will keep 3-5 days before the fresh herbs begin to breakfast.
Yield: 1 cup
Source: Chef Andrew E Cohen
A very simple sauce. That means you need good tomatoes, and it is very important to cook the garlic slowly so it will caramelize, not burn. Mexican, or Korintje, cinnamon will give a lovely floral flavor, and the recipe is written with this in mind. If you use another type, start with less as they will provide more of a red-hots candy flavor which can easily overwhelm the dish. Use this sauce anywhere from delicate pastas to fish, chicken, or goat, or on vegetables such as escarole or greens, or with a mélange of summer vegetables a lá ratatouille.
Continue reading »
A nice autumnal dish that is satisfying without being too heavy. Use it as a side dish for pork chops or sausages, or top with fried eggs and have it as supper or breakfast. Make it into a more substantial meal with some additions-see Chef’s Notes for ideas.
Continue reading »
Tagged with: collards • cranberry beans • oregano • Purplette onions • scotch kale • shelling beans • tomatoes
Another recipe for the Quickles file. Romanesco lends itself beautifully to quickling-it maintains it crisp texture yet no longer tastes raw. This iteration was made for a Sicilian influenced salad, but it is easy enough to change your destination by changing your herbs and spices. Use these in the salad recipe or serve with plates of salami and charcuterie, burgers, or braises. Good with grilled salmon as well. If you just want these as a snack, see notes about adding lemon.
Continue reading »
A salad with some substance, and a good amount of crunch. If you can grill over wood, the salad will taste even better with a bit of smokiness. Be sure not to cook the squash and lettuce through. Your Little Gems just want some charring, and the squash wants only to be cooked until no longer raw and a bit charred outside. This salad could be a starter, part of a mezze/antipasti table, or buffed up with some other vegetables and some proteins to make for a light dinner.
Continue reading »
Grilling a lemon just adds a certain je ne sais quoi to lemons where juice is going to be used. There is a certain smoky char that is faint but there, and the juice seems sweeter. This dressing was made for a salad with grilled zucchini and tomatoes and mint, so the bit of sweetness acts as a foil to the acid in the tomatoes and the slight bitterness of the squash.
Continue reading »
Modern American cuisine smacks into traditional Mediterranean. This salad was inspired by a Salade Niçoise, but is much, much simpler. You want to use good quality tuna for this-at least use albacore if you can’t find any European tuna packed in olive oil. Also, If you have beans you have cooked yourself the dish will be better for them, but the recipe simply calls for pantry staple canned white beans. Rinse them really well.
Continue reading »
Tagged with: basil • bell peppers • cucumbers • fish • kale • lacinato kale • oregano • quickles • salad • scotch kale • tomatoes • tuna
Light supper, vegetable centric breakfast, call it what you will. This is a flavorful dish that is good for you, and it is easy if you are using peppers that were grilled the day before. For the eggs, it is best if the yolks are runny, as they make a “sauce” for the vegetables when you poke the yolk and it runs out over everything.
Continue reading »
Tagged with: bell peppers • Corno di Toro peppers • eggs • fushimi peppers • Hungarian hot wax peppers • kale • oregano • peppers • tomatoes
INGREDIENTS:
2 large, 4 medium Delicata squash, split lengthwise and cleaned
½ pound lean ground lamb or beef
2 cups zucchini, cut into fine dice
¼ cup onion, cut into fine dice
1 cup chard stems, cut into fine dice, washed and dried
Continue reading »
Tagged with: beef • chard • cheese • delicata squash • lamb • oregano • swiss chard • tomatoes • winter squash • zucchini
Poaching the salmon the night before makes this a quick dish to assemble after work or if company is coming and you want to spend time with them rather than the stove. Actually, pretty much all the prep can be done the day prior, and all you do is assemble things just before serving. Since this can be a knife and fork type salad, you can leave the lettuce in leaves if you wish instead of tearing them into bite-sized bits.
Continue reading »
Grappa is a poor man’s liquor made from leftover seeds and skins from winemaking that became chic a few years ago. No matter what you label it, it is still a powerful and raw spirit. Soaking currants or raisins in it is a traditional Italian use for it that can be found in many dishes. Here it is again. If you do not have grappa, use a good vodka.
Continue reading »
This is a great combination of flavors that all support and play off each other. Romano cheese is a classic pairing with early season favas, so if this is being used with pasta or as a dip add some grated or crumbled romano. This mélange is great for fish, grilled chicken, sandwiches of fresh mozzarella and salumi, or toss it with orecchiette pasta or some chunks of summer squash that have been grilled or pan seared.
Continue reading »
Search High Ground Site
High Ground Favorites Cloud
apples arugula basil beets braise broccoli carrots cauliflower celery chard cheese cilantro dressing fennel fish herbs kale leeks lemon lettuce Meyer lemon mint mushrooms nuts onions oregano parsley peppers pork potatoes quickles radishes salad sauce saute scallions soup strawberries summer squash tomatoes topping vegan vegetarian vinaigrette winter squash