1 Fennel Bulb, trimmed and cut into quarters, reserving the dark green leafy fronds, finely chopped
1 large carrot, peeled, trimmed and chopped
Salt and freshly ground black pepper to taste
Pre heat oven to 400°F
Toss tomatoes, fennel and shallot with 2 TBS of oil and spread onto a non-stick sheet pan. Place tomatoes cut side up. Season liberally with salt and black pepper.
Place pan in hot oven and cook for about 30 minutes, until vegetables start to sizzle and caramelize, looking browned. Remove pan from oven.
While vegetables are cooking in the oven, heat remaining oil in a stock pot on medium heat. Sauté carrots sprinkled with 2 TBS of the reserved fennel fronds, stirring often for about 5 minutes until wilted and softened.
Add the contents of the sheet pan, including all of the accumulated juices to the pot with the carrots. Add 4 cups of water, salt and pepper to taste to the pot.
Simmer the pot on medium for 10 minutes, stirring often and taste for seasoning.
Transfer contents of pot to a blender, carefully. You may have to do this in 2 or 3 batches; blend all ingredients very well and transfer mixture to a clean pot.
Re-heat and serve immediately or allow to cool, refrigerating and serving the next day reheated.
Note: Be extra careful when blending hot ingredients in a blender to allow some hot air to escape while blending ingredients, by slightly moving lid to a side position or removing the center plastic part of the lid and covering with a towel so the ingredients don’t splatter. Neglecting this step can cause a hot explosion.
1 small clove peeled garlic, minced finely or pressed
2 tbs greek feta cheese
1 tbs reggiano parmigiano cheese, grated
14 oz can artichoke hearts in water, drained well and roughly chopped
1 plum tomato chopped in small dice
1tbs fresh mint, chopped finely
2 tbs fresh dill, chopped finely
Kosher salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 475 degrees (really)
For the artichoke topping
Mix, mayonnaise, 1 tbs lemon juice, garlic, feta, parmigiano, artichoke hearts, tomato, mint and 1 tbs of dill in a small bowl, combining thoroughly. Season to taste w/ black pepper and salt, being careful with the salt as the feta is very salty.
For the Fish
Oil the bottom of a roasting pan with olive oil and place snapper fillets, skin side down in pan. Season fillets liberally with salt, pepper and 1 tablespoon of lemon juice rubbing into fish well.
Top each fillet with a generous amount of topping, spreading evenly to coat the top of fish. Roast fish in preheated oven for approximately 15 minutes, until fish is just cooked. Allow fish to rest, loosely covered for 5 minutes.
Sprinkle remaining 1 tbs of dill onto fillets and serve immediately.
This simple vegetable dish is Autumn on a plate with its striking colors of deep green skin and golden orange flesh. The sugars in the squash caramelize beautifully creating a full, rich flavor in the mouth, and the maple syrup creates a candy like coating. For the non-squash lovers, this is like a combination of sweet potato and carrot, delicious directly out of the oven but equally as divine cold the next day!
1 acorn squash, washed, cut in eighths, seeds removed
2 TBS extra virgin olive oil
Salt & fresh black pepper to taste
½ cup pure maple syrup
Preheat oven to 375°f
Place squash on a foil lined sheet pan with sides and drizzle with olive oil. Using your hands, toss squash with oil until well coated on all sides.
Sprinkle with liberal amounts of salt and freshly ground pepper.
Roast in for 20 minutes skin side down, or until tender and starting to brown.
Pour maple syrup over squash slices, brushing to coat well and continue to roast for another 5 – 10 minutes, until everything is glazed and bronze.
Crispy and creamy at the same time, this warm goat cheese disc served with fresh greens and the nutty flavored sherry vinaigrette is a perfect combination of textures and flavors
½ Cup unseasoned fresh bread crumbs
2 small logs chevre type mild goat cheese
1 egg, beaten
6 small handfuls of baby salad greens
1 bunch fresh chives, chopped
6 teaspoons sherry mustard vinaigrette
Place bread crumbs on a large dinner plate.
Slice cheese into cylinders ¾” each with a knife which has been warmed in hot water and thoroughly dried (this will aid in slicing the soft cheese).
Dip each slice of cheese into the beaten egg and then roll gently in the bread crumbs . Place crumbed cheese slices onto a cookie sheet lined with foil and chill for 1 hour. (can be prepared up to 4 hours ahead). (Make as many cheese discs as servings you are preparing)
Preheat oven to 375 degrees.
Bake cheese slices in preheated oven for 10 – 15 minutes or until lightly browned. While cheese is baking, toss salad greens well with vinaigrette and divide evenly onto 4 plates. Top each salad with a slice of warm cheese, sprinkle with chives and serve.
Sherry Mustard Vinaigrette
1 clove fresh garlic peeled & mashed to a paste or pressed
½ teaspoon salt
Freshly ground black pepper to taste
1 teaspoon smooth french dijon mustard
3 tablespoons sherry wine vinegar
¾ cup extra virgin olive oil
Freshly chopped herbs (parsley, chives, mint)
In a mixing bowl, mix garlic & salt w/ a small whisk until well combined.
Fragrant With Heady Spices And Exotic Flavor, This Dish Combines The Spicy, Sweet And Salty Flavors That Are Synonymous With Northern Africa. These Types Of Braises Are Often Served On Large Platters, Family Style With Couscous
3 Tablespoons Olive Oil
8 Skinless Chicken Thighs
Salt & Fresh Pepper To Taste
¼ Teaspoons Ground Cinnamon
¼ Teaspoons Ground Cumin
2 Cloves Garlic, Peeled And Minced
1 Onion, Peeled And Sliced
6 Ripe Plum Tomatoes, Chopped (Use Drained Italian Canned If Not In Season)
1 Cup Pitted Green Olives
1 Tablespoon Tomato Paste
Juice Of 1 Orange
1 Cup Chicken Broth Or Stock
½ Cup Pitted Prunes
½ Cup Dried Pitted Apricots
1 Bay Leaf
3 Tablespoons Chopped Parsley
Heat 2 tablespoons oil over medium high heat in a deep, heavy skillet. Saute the chicken, seasoning with salt, pepper, cinnamon & cumin on both sides for approximately 3 – 5 minutes per side, until browned. Remove chicken from pan and set aside.
Add additional tablespoon of oil to pan, as needed and saute garlic and onion for 2 minutes, until translucent.
Add tomatoes, olives, tomato paste, orange juice, chicken stock, prunes, apricots and bay leaf to pan and cook, stirring for 2 – 3 minutes bringing to a simmer.
Add reserved chicken and any accumulated juices to the pan, spooning sauce over chicken.
Cover and braise on a low simmer for 30 minutes, until chicken is tender and cooked through.
A cross between custard, pudding and cake, this is a spin on the traditional French dessert from Normandy named “Clafoutis”. Typically made with cherries, I have substituted raspberries and added buttermilk for a tangy flavor. Bake this while you are eating dinner to serve warm or bake the night before to serve cold, equally as delicious!
¼ Cup whole milk
¼ Cup heavy cream
¼ Cup buttermilk
3 Large eggs
½ Cup sugar
1 Tsp vanila extract
Pinch of salt
½ Cup all purpous flour
9 oz Fresh raspberries
Powdered sugar for garnish
Pre-heat oven to 350°f. Butter an 8” diameter glass pie dish with 2” high sides. Dust w/ sugar, shaking out excess.
Combine milk, cream, buttermilk, eggs, sugar, vanilla, salt and flour in a blender. Blend for 1 minute, scraping down the sides and blending for another 15 seconds.
Pour half of batter into the pie dish and scatter raspberries on top. Cover with additional batter. Bake cake until puffy and evenly browned and a knife inserted in the center comes out clean, about 35-45 minutes. Cool completely in pan on a rack.
Carefully unmold cake from its pan and invert onto a plate. Cover with a serving platter and flip the cake so that it is right side up. Sprinkle liberally with powdered sugar and serve.