For 2
1 cup day old sourdough bread with sides removed and cut into 1 inch cubes
2 tablespoons butter
1/4 cup finely shredded Parmesan Cheese
Salt and Pepper
Olive oil
Preheat oven to 350 degrees. Add butter to a pan on medium heat and allow it to melt and foam. Add the bread cubes and mix well to make sure every piece is coated in butter.
remove of heat and sprinkle over parm cheese. Coat bread pieces well until all cheese is equally distributed. Place on a baking sheet in a single layer. Sprinkle with salt and pepper and lightly drizzle olive oil. Bake for 10-12 minutes and flip the pieces over half way through for even browning.
These are best when served slightly warm but can be stored in a sealed container for a few days and heated in the oven for just 2-3 minutes.
Shaved Pear and Parmesan Salad
For 2
3 to 4 c. Baby Spinach or Arugula (depends on how much salad to dressing you prefer)
Half a red bosc pear - shaved into thin slices with a vegetable peeler
1/4 cup shaved Parmeggiano Reggiano (the good, imported stuff--worth every penny!)
Candied walnuts
1 small shallot thinly sliced
1 tablespoon balsamic glaze (most grocery stores have these in the vinegar section, the blanco or white version is quite nice for dressings like this--but if you don't have this a 1:1 ratio of balsamic vinegar to honey or agave will be a fine substitute)
2 tablespoons Extra Virgin Olive Oil (cold-pressed) olive oil
Salt and pepper to taste
Combine balsamic glaze, EV olive oil, and salt and pepper in salad bowl. Whisk to emulsify. Add the shallots and allow to steep for at least 15 minutes at room temperature. This will take some of the pungent tang out and soften the shallots.
When you are ready to serve add greens, and pears. Toss gently to combine. Top with Parmesan shavings and walnuts. Great over chicken/veal/pork milanese or chicken piccata.
Candied Walnuts
great for salads...and munching in between meals. I usually eat half the batch by dinner time since they are so addicting and just asking for attention while cooling on the counter. The store for about a 2 weeks in a jar at room temperature or freeze well for ages.
1 cup whole walnuts
1/4 teaspoon salt
2 Tablespoons white sugar
2 Tablespoons Brown sugar
Run hot water over walnuts for 2-3 minutes and drain.
Pat them dry. This helps get any bitter oils/crumbs that could affect the texture of sugar on it.
In a small pan, over medium heat add walnuts and salt and sugar. Stir constantly and do not be tempted to increase heat to speed up the process. Sugar will eventually start melting. Once the sugar has completely coated the nuts (you will still see crystals it shouldn't be completely translucent) turn the heat off and plop the nuts on a parchment paper or silicone silapat. Nuts should naturally fall into a single layer and you should not have any nuts that are stuck together, this is an indication that they were overheated and "over-candied" and may have a slightly burned taste to them.
If you want to make these as an appetizer, add some cayenne pepper, cinnamon, and a touch of cumin along with the sugar.
Tahini Cream Sauce
makes about 3/4 cup
1/4 cup tahini paste (I really like the Peloponnese brand that comes in a blue bottle)
Juice from one medium lemon (about 1/4 cup)
1/4 cup warm water (may need more depending on consistency of paste)
1/4 teaspoon salt
1/4 cup FRESH parsley
1 large garlic clove
1 T Agave or Honey
2 T Olive Oil
Sometimes, I add some plain greek yogurt or sour cream for more body and tang.
Dump all ingredients in a food processor or blender. Process/Blend until smooth, about 2-3 minutes.
Use copious amounts over lamb, shwarma chicken, slovaki, gyro meat etc.
Refrigerates for about a week.
15 minute Pork Chops
I make these at least once every two weeks. Zac loves them and they are so easy!
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon garlic powder (or three crushed fresh cloves)
1/4 teaspoon dried oregano (or your favorite dried herb/spice)
1 teaspoon Olive oil
Preheat oven to 400 degrees Fahrenheit. Combine the rub and set aside. Rub both chops evenly with oil and then the rub. Allow to sit and marinate while cast iron skillet is heating on high heat. (Your skillet needs to be screaming hot).
Sear pork chops. Three minutes on first side, 1 1/2 minutes on the second. Pop it in the oven for 5 minutes. Take it out. Cover with tin foil and allow meat to rest for at least 3 minutes. Devour.
Soy Glazed Salmon
1 tsp crushed garlic1 tsp crushed ginger
1 T honey
2 T Soy sauce
1tsp sesame oil
1 tsp rice vinegar
1/4 tsp pepper
Marinate salmon in this marinade for at least 20 minutes. Sear on HOT cast iron skillet with 1 tsp oil (3 min on first side, 2 min on second side). Transfer to a oven preheated to 350 with foil covering. Allow to bake for 8 minutes. Take out of oven and let the salmon rest, wrap loosely in foil (you can use the same one that you used to cover cast iron pan) and let rest for at least 5 minutes. Salmon is ready. it will be succulent and perfect over rice and veggies.
When I miss a gyro from NY rub:
1/2 teaspoon of Cumin
1 Tablespoon of fresh thyme (plucked from sprigs)
1 garlic clove
3 Tablespoons olive oil
2 Tablespon pesto (I make my own then freeze it but store bought stuff is good as long as it comes refrigerated...I have yet to find a bottled version that isn't super separated)
Handful of italian parsley
1/4 of a shallot
S&P to taste
Juice from 1/2 a lemon
Blitz in the processor (or blender, mortar and pestle, or if you are brave and don't mind having the smell of garlic in your hands for what may seem like days, by hand)
slather over chicken/pork loin/lamb
Your marinating meat should look something like these very lucky pork loins...shining with olive oil and covered with green savory goodness
Cook meat on very hot skillet, no need for oil until brown and perfect for stuffing in PITA BREAD( I only ever use my cast iron skillet to cook meats and it works great here)
I usually add a slather of sour cream that's been doctored up with some tahini, tomatoes, boston lettuce, and cucumbers. Stuffed pita heaven!
SALTED CARMALLOW POPCORN
Melt 1/2 cup of brown sugar with 5T of unsweetened butter in the microwave for 2 minutes
Add 1 1/2 cup marshmallows (mini tends to work better)
Microwave for another 2 minutes
Mix vigorously until all is combined and you have a think, velvety consistency.
Pour over 7-8 cups of unsalted popcorn (preferably freshly popped)
Sprinkle with flaked sea salt, with a very gentle hand.
DEVOUR, and be prepared with napkins and a movie.
Madeleines
In celebration for Chinese New Years (and since I will make any excuse possible to make something for our primary kids) I tried Lanlard's Madeleines. I've read many other recipes but his is by far the easiest and most straightforward recipe I've come across that doesn't require anything more than a wooden spoon, a bowl, and your ingredients. Melting the butter and honey together in a saucepan and making sure it doesn't burn is as complicated it gets.
The Recipe and Method
Preheat oven to 350
Grease Madeleine pan with butter, dust with flower
Melt in a saucepan: 6 1/2 T butter
2T honey
Allow butter and honey to cool for about 5 minutes
Sift: 3/4 flour, 1 tsp baking powder, 6T powdered sugar
Combine: melted butter, honey, and dry ingredients
Add the eggs, and 1 tsp vanilla (original recipe calls for orange-blossom water)
Combine everything with a wooden spoon. Mix only until combined, do not over mix!
Spoon 1tsp into each mold. My mold makes 10, and this recipe makes 3 batches.
Bake for 6-10 minutes, until golden brown. Check often they can burn very quickly.
Cool. Serve with melted chocolate or powdered sugar.
Make sure not to over fill, less is more--these double in size
cool completely before storing in an air-tight container
I like them plain but Zac loves them when dipped in chocolate
Store in an air tight container
This will stay fresh for about 4 days
My favorite way to eat them is with some dusted icing sugar
Love them!
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