Archives for February 8, 2012

Cannellini Beans–(doctored up–but they taste pretty damn good!)

February 8, 2012 by Leave a Comment

Years ago, I attended an intimate party in Naples with three other couples.  My children’s orthodontist prepared the dinner:  Sea Bass with cannellini beans.  A moon-lit night, good wine, wonderful friends, and yes, the cannellini beans! Of course, it didn’t hurt that the glorious sea bass was the real deal!

This is a loosey-goosey recipe, so do your own thing, but here’s the idea:

A couple of cans of cannellini beans, rinsed and drained.

Throw them into a pot and add a minced garlic clove, three or four green onions, chopped, greens and all, and a couple tablespoons butter. (Or EVOO if you prefer.)

Three or four stalks celery, strings removed, fine chop.

Some minced sun-dried tomatoes if you have them on hand.  (Doesn’t everybody?) That’s o.k.–not important.

And to taste:  vinegar, chopped basil, cilantro, Italian parsley, fresh thyme, a little salt and freshly ground pepper.

Heat through and enjoy.

Filed Under: Pasta, Grains and Legumes

Caprese Salad with Fresh Basil

February 8, 2012 by Leave a Comment

This is an especially pretty salad to go with an Italian supper.  All the colors in the Italian flag—red, white and green!

Ingredients:

Nice big, fat, juicy ripe tomatoes—and don’t make this unless you have NICE, BIG, FAT, JUICY RIPE TOMATOES!

Fresh mozzarella cheese  DID YOU NOTICE I SAID ‘FRESH’?

A hefty bunch of fresh, clean basil leaves

Aged Balsamic vinegar

Extra Virgin olive oil

Salt and freshly ground pepper

Technique:

Find a nice, fairly large white platter.  (White is a must for this dish to show off the colors of the salad.)

Slice the tomatoes about 1/2 inch thick and drain on paper toweling.

Slice the same amount of fresh mozzarella cheese, about 1/4 inch thick

Arrange the tomatoes around the platter, tucking a slice of cheese and a basil leaf in between each.

Drizzle with the EVOO and sprinkle with salt and pepper

Drizzle the balsamic vinegar over all, and sprinkle a chiffonade of basil over the top.

Serve immediately

(I llke to put the balsamic vinegar in individual shot glasses on the plate, so each person can pour on the amount they like.  Also, it’s a pretty presentation.)

NOW HEAR THIS:  I have recently been making “Mini Caprese Salads”–and I’ve been eating them from breakfast, lunch and dinner:

One box little red grape tomatoes, rinsed and dried

One box little yellow grape tomatoes, rinsed and dried

About three cups cauliflower flowerettes–about the same size as the grape tomatoes

If you have access to the bags of mini red, yellow and orange peppers, AND I HOPE YOU DO, slice about three or four of each into thin rounds.  Dry in paper toweling.  If you don’t havve access to these little wonders, then use regular-sized pepers, sliced thin.

One cup chopped red onion

One bunch green onions, sliced on the diagonal–green parts as well.

One can black beans, drained and well dried in paper toweling (set aside)

Fresh basil (set aside)

One package pearl-size fresh mozzarella (set aside)

In a large bowl, put the  grape tomatoes, cauliflower, onions and sliced peppers. 

Sprinkle over with about two or three tablespoons of EVOO

Salt and pepper to taste

About 3/4 cup white balsamic vinegar.  Mix and refrigerate

When ready to serve,  nadd some fresh mozzarella pearls,break up some fresh (only fresh) basil and sprinkle over the top, and if desired, sprinkle with a tablespoon or two of the blac beans.

This would be a nice simple summer dinner, with a big mound of tuna salad in the middle, and some crusty peasant-style bread.

 

Filed Under: Salads

The Most Decadent Cookies

February 8, 2012 by Leave a Comment

Ingredients:

2 sticks unsalted butter (the faint of heart should probably stop right here!)

3/4 C packed light brown sugar

3/4 C granulated sugar

1 T pure vanilla

1 T Tia Maria or Kahlua

1 T Frangelico

2 extra large eggs

1 tsp. baking soda

1/2 tsp salt

2 and 3/4 C Gold Medal All Purpose Flour (sifted with the baking soda and salt.)

1 pkg. (2 cups) milk chocolate chips

1 pkg. (2 cups) white chocolate chips

1 C pecan halves

1 C macadamia nuts, cut into large chunks

1 C cashew halves

1 C black walnut pieces (if available)

Technique:

In a mixer, cream the butter and sugars well, then add the eggs and liquids.  Cream again.

Add the flour mixure slowly until all is blended.

Remove to a large bowl and mix in all the chips and nuts.

Refrigerate overnight.

Line cookie sheets with parchment paper  and pre-heat oven to approximately 335 degrees (each oven is different.)

With your hands, take about two T of the mixture (more or less)  and make rounds, flattening slightly, about seven or eight to a cookie sheet

In the middle of the oven,bake for approx 11 minutes, turning the cookie sheet after about seven minutes.

Remove while still soft—don’t overcook unless you like a crisp cookie.

Cool on racks.  They freeze very well in zip lock bags.

I have made these as much as six inches in diameter, which is fun if you’re giving them as gifts.  Or—buy a colorful skillet, make the cookie a little smaller than the skillet and after baking, put the cookie in the skillet, wrap in colorful paper and give both as a hostess gift!

 

 

 

Filed Under: Cookies