Tomatoes Stuffed with Rice

A staple in the Roman cuisine, tomatoes stuffed with rice appear on nearly every antipasto table in Rome. You'll need:

- 8 firm, medium ripe tomatoes (I had 3 very large ones)

- 1/2 cup raw Arborio or other risotto rice

- 2 tbsp finely chopped fresh basil

- 2 tbsp finely chopped fresh parsley

- 2 garlic cloves, peeled and minced

- 1/2 cup extra virgin olive oil

- salt and freshly ground black pepper

Position oven rack in top third of oven, then preheat the oven to 400F. Trim about 1/4-inch from the top of each tomato and set them aside. Working over a medium bowl, use a small spoon to carefully scoop out inner pulp without puncturing the walls of the tomatoes; reserve the pulp. Arrange the scooped-out tomatoes open end up in a medium baking dish and set aside.

Pass the tomato pulp through a food mill or pulse in the bowl of a food processor to a chunky puree, then transfer back into the bowl. 

Add the rice, basil, parsley, garlic and oil, then season generously with salt and pepper. Mix well. 

Spoon the filling into prepared tomatoes 

and place a reserved tomato end loosely on top of each stuffed tomato. 

Drizzle a little bit of oil over tomatoes and bake until rice is tender and the tomatoes are soft and well browned, about 50 minutes. Remove from the oven and set aside to cool to room temperature. 

Enjoy!

Baked Basa Roulades

Ingredients:

2-3 Basa fillets

2 red bell peppers

1/4 cup balsamic vinegar

1/4 extra virgin olive oil

1 lemon

4 cloves of garlic

dry white wine

salt and pepper to taste

Place the red peppers on highest rack in oven and broil. Rotate until burned on all sides. Place in a plastic bag until cool. 

Mix vinegar, olive oil, lemon juice, garlic, salt and pepper.

Peel away the charred outer layer of red pepper. Seed, cut into strips, and soak in vinaigrette for 15 minutes. 

Preheat oven to 450 degrees for 15 minutes.

Layer the strips on the fillet, 

roll up and tie with thread (I left them untied).

Place rolled fillets in a shallow baking dish, in 1/2 inch of white wine. Bake on middle rack, covered, for 30 minutes, or until the fillets are opaque.

Enjoy!

Chicken Braciole with Alfredo Sauce

Ingredients:

• 4 (8-ounce) boneless, skinless chicken breasts
• 1/2 cup dried Italian breadcrumbs
• 1/2 cup chopped fresh parsley leaves (about 1 small bunch)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, finely minced
• 1/2 cup plus 1 tablespoon olive oil
• 1/2 cup unsalted butter

• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 to 2 cups freshly shredded Parmesan cheese
• 1/4 teaspoon garlic salt
• 1/4 teaspoon freshly ground pepper
• 10 ounces angel hair or fettuccini pasta, cooked

Preheat the oven to 375 degrees F. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/4-inch thickness. In a small bowl, mix together the breadcrumbs, parsley, grated Parmesan, and garlic. Slowly add 1/2 cup olive oil until the mixture becomes the consistency of thick paste. Evenly spread the mixture down the center of each piece of chicken, leaving room around the edges. 

Brazilian Shrimp Soup

• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3/4 cup long-grain rice
• 1/4 teaspoon red-pepper flakes
• 1 3/4 teaspoons salt
• 1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
• 5 cups water
• 1 cup canned unsweetened coconut milk
• 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
• 1/4 teaspoon fresh-ground black pepper
• 1 tablespoon lemon juice
• 1/2 cup chopped fresh parsley or cilantro

In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.

Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Now, I know that a real Brazilian shrimp soup should also have okra in it, but my soup was thick enough without it. You can, of course, instead of the shrimp, to use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Enjoy!

French Vegetable Tian

A wonderful vegetarian dish I used to accompany some chicken breast stuffed with pine nuts, leek and bell pepper. Very simple to make and very versatile, can easily be paired with any meat or eaten on its own.

Ingredients:

- 60 ml olive oil

- 500 gr zucchini, thickly sliced on the diagonal

- 4 garlic cloves, crushed

- 650 gr tomatoes

- 2 medium red onions, chopped

- 60 ml white wine

- a pinch of nutmeg

- 25 gr chopped parsley

- 130 gr grated Gruyere cheese

- a few small sprigs of thyme

Preheat the oven to 350F. Grease a 6x10-inch ovenproof dish with melted butter or oil. Heat half of the oil in a large frying pan, then add the zucchini and half the garlic.

Cook, stirring, over low heat for about 8 minutes or until just beginning to soften. Season well with salt, pepper and nutmeg, Spread evenly into the dish.

Simple Chicken Parmigiana

This recipe renders a juicy chicken, after being "breaded" with finely grated Parmesan cheese, covered with mozzarella cheese and topped with roasted grape tomatoes. Everything happens in the oven, on one sheet pan.

1/4 cup olive oil

1 large garlic clove, grated

12 oz grape tomatoes

1 1/2 tsp dried oregano

large pinch hot pepper flakes

4 skinless, boneless chicken (8 oz each)

1 1/4 cups freshly grated Parmigiano-Reggiano

5 oz fresh mozzarella, thinly sliced

handful of torn fresh flat-leaf parsley or small basil leaves

Preheat the oven to 500F. Combine the oil, garlic and 1/2 tsp salt in a small bowl. Transfer 2 tbsp to another bowl and add the tomatoes, oregano and pepper flakes. 

Veal Cutlets with Red Bell Pepper

For this recipe I used veal for scallopini, so no need to bother beating the meat. I also made some modifications, which I will mention as I go along. The listed quantities yield 6 servings, but I halved them for our needs:

• 1 1/2 pounds veal slices (about 1/4 inch thick)
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 teaspoons grated lemon peel
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon ground mustard (I replaced with 1 tsp grainy Dijon mustard)
• 1/2 teaspoon ground nutmeg
• 1/2 cup all-purpose flour (I didn't use it)
• 6 tablespoons butter, divided
• 2 medium onions, sliced
• 2 medium sweet red peppers, julienned
• 1/2 pound fresh mushrooms, sliced (didn't use )
• 1/2 quart chicken broth
• 2 teaspoons cornstarch (I omitted it)
• 2 teaspoons water

Place veal in a 13-in. x 9-in. x 2-in. dish; set aside. 

In a medium bowl, combine the lemon juice, oil, lemon peel, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. 

Red Snapper with Tomatoes and Basil

In this dish the snapper juices mingle with the tomatoes and basil in a parchment packet to create a fabulous sauce.

Ingredients;

- 1 tbsp butter

- 1 large garlic clove, finely chopped 

- 1 lb ripe plum tomatoes seeded and chopped

- 1/4 plus 1/2 tsp salt

- 1/4 tsp ground black pepper

- 1/3 cup freshly chopped basil

- 4 red snapper fillets (6 oz each), skin removed

Preheat the oven to 400 F.

In a large skillet, melt butter over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until liquid has almost evaporated, about 5 minutes. Remove from heat and stir in basil.

With tweezers, remove any bones from snapper fillets. Place one fillet, skin side down, on parchment paper. Sprinkle with remaining 1/8 tsp each salt and pepper; top with tomato mixture.

Fold unfilled half of parchment over the fish. To seal packets, beginning at a corner where parchment is folded, make 1/2-inch wide folds, with each new fold overlapping the previous one, until packet is completely sealed. The packet will resemble half a circle. Place the packets in  jelly-roll pan. Bake 15 minutes (the packets will puff up and brown). Cut the packets open to serve. 

Enjoy!

Crunchy Crumbed Cod with Frozen Peas

In this recipe frozen peas are used straight from the freezer, just break them up by slamming the package on the counter a few times. The peas provide moisture as the cod is roasted at a high temperature.

- 10-ounce package frozen peas

- 4 scallions

- 2 tbsp fresh thyme leaves

- 4 tbsp olive oil

- 1 cup panko

- 1 large garlic clove

- 4 thick cod fillets (about 6 oz each)

Preheat the oven to 475F. Put the frozen peas in a large bowl. Slice the scallions thinly on the bias and mix with the peas. Add the thyme, 2 tbsp of oil, salt and pepper. Sprea on a small rimmed baking sheet.

Mix the panko with the remaining oil, grated garlic and salt. Season the fish with salt and pepper. Top each piece with a thick covering of panko and press down firmly. Place the fish atop the peas. 

Roast for 12 minutes, until the crumbs are golden and the fish is just firm. Serve the fish on the peas.

Enjoy!

Chicken Livers Peri Peri

My daughter requested that I make some chicken livers last night, and she wanted a recipe I haven't made before. So I found this one which apparently originates in South Africa. I cut down pretty much on the  heat, to make sure she can eat, too. Now, if you decide to make this recipe, please be sure you have plenty of fresh bread on hand to mop the fantastic sauce with! So, here are ingredients:

• 1 lb chicken livers, trimmed and cut into bite-size pieces
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp crushed red pepper flakes (I only used 3/4 tsp)
• 2 bay leaves
• 1 pinch salt and freshly ground black pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, chopped
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1/2 cup chicken stock
• 1 tbsp brandy

Place chicken livers in a large bowl, and pour in 3 tbsp  olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours. 

  

Remove livers to a bowl, and reserve marinade. 

Sauteed Collard Greens with Garlic

I found some great produce (although pricey) in the produce section at the WholeFoods, so I got a little bit of this and that, not having made up my mind as to what I was going to do with them. Of course, the first combination that came to me was meat and greens, so I made a side dish for the veal scaloppine with ruby red grapefruit:

- 2 tsp extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/2 tsp crushed red-pepper flakes
- 2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
- coarse salt
- 1/2 cup water

Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.

Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. Plate and serve.

Enjoy!

Oven-Fried Cod with Dill Butter

I've heard some years ago that the most proper thing to eat on New Year's Day is fish, so that you can go through the year like a fish swims its way in water. Therefore, today was cod day :D. 

Ingredients:

- 3-4 cod fillets

- 3 tbsp butter
- 2 heaping tsp minced fresh dill (can substitute another fresh or dried herb if dill is not available) 

- juice of 1/2 lemon
- salt and pepper to taste 

- garlic powder 

- onion powder

Dip fillets quickly in and out of water that has been lightly salted or seasoned with lemon juice. Pat dry with paper towels. 

Melt butter in a small saucepan. Add dill and lemon juice and cook over low heat 3 to 4 minutes. 

Season with salt and pepper, garlic powder and onion powder to taste, then spread one tablespoon of the mixture over bottom of shallow baking pan. Place fillets in pan and put pan on upper shelf of preheated 450 degree oven. 

 

Bake 10 to 12 minutes, or until fish flakes easily when tested with tines of fork. Baste fillets with remaining butter sauce at least twice while cooking. Pour any sauce from the pan over fish when you serve it. Enjoy!

Rosemary Pork Tenderloin

A fairly quick and very inexpensive way to prepare a versatile cut of meat such as tenderloin. The recipe calls for:

- 1/3 cup Dijon mustard

- 2 tbsp freshly ground black pepper

- 1 tbsp freshly chopped rosemary leaves, plus 2 sprigs rosemary, with hard woody stems

- 5 large garlic cloves, 2 cloves minced, 3 cloves smashed

- 1 pork tenderloin, about 2 lbs 

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloin and wrap in plastic wrap. Marinate in the refrigerator for 1 hour. 

Tilapia Fillets in Spanish Sauce

My daughter is not the biggest fan ever when it comes to fish; however, this recipe was a huge success with her, so much that she wanted me to pack any leftovers for the following day's lunch at school. Indeed, the combination of flavours is special and unbelievably tasty.

Ingredients:

- 6 tilapia fillets (any other mild fish is equally suitable)

- 1 head of garlic, medium

- 1 tsp hot paprika

- 2 tsp sweet paprika

- 1 small chilli pepper (optional)

- 2 medium yellow onions, chopped

- 1 tbsp ground cumin

- 1 1/2 cup tomato juice

- 1/8 tsp ground all-spice

- zest of 1 lemon

- 6 tbsp olive oil

- 1 handful black olives (I used Kalamata pitted olives)

- 1 bunch fresh parsley, chopped

- salt and pepper to taste

Lamb Leg with Garlic Lemon Sauce

A recipe in which lemon and garlic easily swap their usual roles. For 4 persons, you'll need:

- 1 leg of lamb, about 2 lbs.

- 2 lemons

- 1 twig of thyme

- 3 tbsp olive oil

- salt and pepper to taste

For the sauce:

- 6 big garlic cloves

- 1 cup vegetable broth

- the juice of 1/2 lemon

- 1 tsp green pepper

- salt

Pastitsio

I thought this was a perfect recipe for a cold autumn night, except the weather wasn't cold at all :)). Nevertheless, we enjoyed it immensely :D

 

For the tomato meat sauce:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onion (1 large)
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)
• 1/2 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Pinch of cayenne pepper
• 1 can (28 ounces) crushed tomatoes in puree
• Kosher salt and freshly ground black pepper

For the bechamel sauce:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 cups freshly grated Parmesan
  
• 2 extra-large eggs, beaten
• 2/3 cup Greek-style yogurt
• 3/4 pound small shells (I used orechiette)

Cosi-style Tomato Basil Soup with Crisp Rosemary Flatbread

I am a fan of the tomato-basil soup at Cosi, I must've had it at least half a dozen times in the past two weeks. The other day I thought I should try and find the recipe on the net, and I came across something that looked promising. However, after I began making it, I discovered it needed adjustments, as the recipe I had found did not have enough liquid for my taste. So, this is what I came up with, for 4 servings:

For soup:

- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can of diced or crushed tomatoes

- 2 cups chicken broth (can be replaced with vegetable stock if desired)

- 1 cup heavy cream, heated (can be replaced with half and half, or with milk)
- 12-14 leaves fresh basil, chopped

- 1/4 tsp white pepper

- salt

Slow Cooked Beef Roast (Eye Round)

Happy Labour Day! Summer is over now, and in sort of a rehearsal for the cold days ahead I made one of my daughter's favourite dishes. I used:

- 2 lbs eye round beef, cut in 1/2-inch slices

- 2 tbsp olive oil (or vegetable oil)

- 2 medium yellow onions, chopped

- 6 garlic cloves, grated

- 2 cups light beer (can be replaced with water, chicken/vegetable stock or 1 cup red wine)

- 1 cup chicken stock

- 1/2 tsp dried oregano

- 1/2 tsp dried thyme

- 1/2 tsp dried rosemary

- 2 bay leaves

- salt and pepper to taste

- 3/4 cup tomato sauce

First heat the oil in a pan large enough to contain all the meat (well seasoned with salt and pepper on both sides) in one layer.

Chicken Livers Lebanese Style

This recipe comes from Dana who in turn got it from Sarah_nc, and it is a tasty, beautiful one. It necessitates:

- 2 tbsp olive oil

- 1 small red onion (which I replaced with yellow, it was too hot to go shopping just for an onion), cut in quarters

- 1/2 lb chicken livers, cleaned

- 1/4 tsp allspice

- salt and pepper to taste

- juice from 1/2 lemon

- 3 cloves garlic, grated

- pinch of hot pepper (I replaced with hot paprika)

Chicken Cacciatore

I had some chicken breasts in the fridge that I wanted to get rid of, together with some mushrooms that I needed to disguise in the food because my daughter, as you know already, doesn't like them. So this was the perfect solution: chicken cacciatore.