Orange and Fennel Salad

Orange and Fennel Salad

3 large juicy organic oranges
1 medium red onion, sliced very thin

1 bulb fresh fennel (reserve the greens)

A drizzle Champagne vinegar
A drizzle extra virgin olive oil

Cracked pepper to taste

2 tablespoons fennel greens, roughly chopped

Peel the oranges, and slice to thin round. Place the slices on a serving platter overlapping each other slightly. Cut the fennel into thin slices. Place on top of orange slices. Finely slice or dice the red onion and place on top of orange and fennel slices.

Drizzle the salad with olive oil and vinegar and season with cracked pepper.

Top with fennel greens.  Let it stand for about 20-30 minutes before serving. Serve at room temperature. Serve with crusty bread and enjoy the wonderful juice this salad will produce.

This recipe brings back sweet memories of my dear grandfather; it was his favorite fresh salad and mine to make. I can still swell the sweet fragrance of the oranges as we peeled them. 

Read more »

Maghreb Hummus and Olive Salad

Hummus and Olive Salad

1 large (28 ounces) can garbanzo beans, drained
2 cloves garlic, crushed

Zest 1 lemon, and juice of 1/2 - 1 lemon
1 - 2 cloves garlic, crushed
1/2 cup tahini (ground sesame paste)
1/2 - 1 teaspoon ground cumin
1/2 - 1 teaspoon ground coriander

Pinch red pepper flakes

1/2 teaspoon sea salt

1/4 - 1/3 cup mild extra virgin olive oil

Warm water, as needed

Olive Salad
20-30 mixed green and black olives (with pits)

1-2 tablespoons minced roasted red peppers
1-2 tablespoons chopped Italian parsley

1/3 – 1/2 cup robust extra virgin olive oil

Ground paprika for decoration

Ground cumin for decoration

Combine the chickpeas, garlic, zest, lemon juice, tahini, cumin, coriander, red pepper flakes, and salt in a food processor and pulse. Gradually add some warm water a little at a time, scraping the sides of processor. Pulse again. Add the oil. Keep blending until you get a smooth consistency.  Taste for seasoning and adjust with salt, spices, or lemon juice as needed. (Note: mix the tahini in jar well before using)

Place hummus in a medium-sized round plate or bowl, and create a shallow well in the center to make room for the olive salad.  Run a small fork around the edges (rim) of the hummus to create ridges.  Drizzle a thread of olive oil on the ridges.

Place olives, roasted peppers and parsley in the well. Pour a generous amount of olive oil into it. Sprinkle and alternate pinches of paprika and cumin on ridges as a decoration for color.  Serve with pita, naan bread, or any flat bread of your choice.

olive bar

This chickpea hummus is a typical appetizer in the Maghreb and the Middle East. It is colorful, easy to make, and really flavorful.  I add olive in the middle so that I have two appetizers in one dish.  It is usually accompanied at a table with other vibrant appetizers, bread, and raw vegetables. 

Read more »

Magical Eggs in Balsamic

Balsamic Hard-boiled Eggs

12 hard- boiled eggs

1 – ½ cups Secolari California Balsamic vinegar

Warm the balsamic vinegar. Place the eggs in glass container. Pour the warm balsamic vinegar over the eggs.  Let cool and refrigerate for at least 12 hours. Be sure to turn the eggs occasionally so that they will be evenly colored. When you have the desired color, remove eggs from balsamic.  The eggs can be served on a salad, for Easter, or to decorate an antipasto platter.

You can also reserve the balsamic and make another batch before discarding.

The balsamic vinegar is a popular condiment on our Italian table. In Italy we are fortunate enough to be able to count on high quality balsamic made with cooked must of grapes that come exclusively from the province of Modela and Eggio Emilia. 

Traditionally the balsamic vinegar is used for salads, vegetables, sauces, dips and marinades. It is served as a condiment for appetizers and sometimes used in drops on cheeses such as Parmesan and Mozzarella. It is also used to garnish ice cream and sweets.

For this recipe, I used a medium quality California balsamic vinegar because of the large quantity I needed.  I save the luxurious Modena balsamic for more cherished drizzling's.

http://www.secolarievoo.com/balsamic/california-balsamic.html

Read more »

Leeks and Cheese Pie

Leeks and Cheese Pie

2 ready-made pie crusts

2-3 tablespoon extra virgin olive oil

3 large leeks, cleaned thoroughly**

Sea salt

Black pepper

Pinch red pepper flakes

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon ground cinnamon

2-3 tablespoons golden raisins

1 ½ cups shredded Gruyere or Fontina 

½ cup grated Parmesan cheese

To clean the leeks, loosen the outer leaves, cut off the tough green leaves and root, on the opposite side. Open them with a sharp knife.  Cut  first, then rinse them several times. I also soak them in a large bowl of cold water for 15-20 minutes. Then I rinse them one more time.  To cook these leeks just dry them with paper towel to remove excess water before cooking. 

 

Fresh leek

Preheat oven to 350 F.  Line a baking sheet with parchment paper.

In a medium size skillet, add the oil and leeks on medium-low heat.  Cook until the leeks are soft and barely golden.  Add the salt, pepper, and spices and combine.  Lastly combine the raisins and cook another minutes. 

Place the first pie crust on the parchment paper.  Spread the leek mixture on the pie leaving about an inch gap. Sprinkle the cheeses on top. Place the other pie crust on top. With a fork or with fingers bring the edges together to close.  Brush with egg wash and bake about 30 minutes or until the top is golden.

Leeks, golden raisins, and spices

 The leek is a tasty and versatile vegetable, a little treasure that can be used in cooking to flavor recipes in place of onion.  It is more delicate in taste.  

Read more »

Halloumi and Endive Salad

Halloumi and Endive Salad

3 endives, cut in cubes (diced)

Juice ½ lemon

5 tablespoons extra virgin olive oil, divided  

Flour for dredging

Sea salt

Freshly ground black pepper

1 halloumi cheese, thinly sliced

Mix the lemon juice, 2-3 tablespoons oil, salt and pepper in a bowl; mix well. Add the cut endives and mix again.

Dredge the halloumi slices in flour, shaking off any excess flour.  Add 2 tablespoons of olive oil in a skillet, when hot at the halloumi cheese and cook until golden brown on both sides, turning only once.

When ready, transfer the endive salt to a serving plate, add the cooked cheese. Serve warm.

Halloumi is a Cypriot firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, or cow’s milk. It has a high melting point so it can be fried or grilled. The texture of Halloumi changes when grilled or pan fried from strong salty flavor to a creamier texture.

This is a delicious treat when you are looking to change up a routine salad dish. This recipe can be served as a Tapas, Meze, or Salad. 

Read more »

Sweet Onion and Fennel Frittata

Sweet Onion and Fennel Frittata

8 eggs

1/4 cup milk

1/2 cup grated Parmesan or Pecorino cheese

4 tablespoons minced fresh fennel greens, divided

1/4 teaspoon salt

1/4 teaspoon pepper

Pinch red pepper flakes

2 tablespoons extra virgin olive oil

1 medium sweet onion, thinly sliced

1 small bulb fennel, thinly sliced

 

Fresh Fennel

In a bowl, whisk together eggs, milk, 3 tablespoons fennel greens, salt and pepper, red pepper flakes, and grated cheese. Stir to combine.

In 8-inch non-stick skillet, heat oil over medium heat; cook onion and fennel, stirring occasionally, until softened and barely golden, about 7-10 minutes. Gently add the egg mixture; cook over medium-low heat until bottom is set, about 10 minutes. Flip over carefully, and cook a few more minutes until the other side is set.  Remove from heat, cut into wedges, sprinkle 1 tablespoon fresh fennel greens on top, and serve warm.

Read more »

Baked Sformato of Potatoes and Leeks

Sformato of Potatoes and Leeks

4 tablespoons extra virgin olive oil, divided

Freshly ground black pepper

1 cup grated Parmesan cheese, divided

4 Yukon gold potatoes, small dice

Sea salt

3 large leeks, cleaned thoroughly, diced, pat dry  

2 large eggs, lightly beaten  

8 ounces whole ricotta, drained overnight

4 ounces sharp provolone, shredded

6-8 tablespoons minced fresh herbs (any: basil, parsley, chive, rosemary, thyme)

Drizzle balsamic vinegar, optional

Strained Ricotta 

Line a baking dish with parchment paper.  Drizzle 2 tablespoons of oil on bottom and all sides. Sprinkle with pepper and grated cheese. Preheat oven to 350F.

Wash, peel, and dice the potatoes, place in a colander.  Place colander in a large pasta pan with cold water and boil gently with salt until just tender.  Strain well and cool. Do not overcook, we don’t want mashed potatoes.

Add 2 tablespoons of oil and leeks to a small skillet. Season and cook for about 5 minutes or until just tender.

In a mixing bowl, add the beaten eggs, ricotta, cheeses, and herbs.  Mix well to blend.  Gently add the leeks and potatoes and mix.   Gently transfer to baking pan.  Add additional grated cheese and pepper on the top of sformato and a drizzle of oil. Bake about 30 minutes or until the top is golden.  Serve with a drizzle of thick balsamic vinegar on top.

Fresh Herbs

This sformato is a savory rustic potato cake made with small diced potatoes, leeks, cheeses and lots of fresh herbs. A very fragrant dish, ideal to serve as an appetizer, side, or even a main course with a side salad.  Enjoy it, it will delight your palate.

Read more »