This is a very simple classic Italian pasta. There are just five ingredients. Pasta, extra virgin olive oil, garlic, chili flakes, and parsley. Slicing the garlic is essential, don’t crush it and mince it. This is an easy dish to make with things you most likely have on hand if you cook at home often.
Pasta, 1/2lb, dry
Extra Virgin Olive Oil, about 1/2 cup
Garlic, about 8 large cloves, sliced, germ removed
Chili Flakes, 1/2tsp
Parsley, 1/2 bunch, minced
Begin by heating the olive oil in a pan over medium-low heat, and adding the sliced garlic. Let the garlic lightly fry until just starting to turn brown. Add pasta to boiling salted water and remove/drain when 75% cooked. Add the chili flakes to the pan with the garlic and toast for about ten seconds, then add a ladleful of pasta water. Add the partially cooked spaghetti to the pan with the oil and toss to coat, adding more pasta water as necessary to prevent sticking and finish cooking the pasta. Just before finishing, add parsley and toss to coat, and remove from heat. Plate up and enjoy!
A very simple recipe, just a handful of ingredients, any of which you may already have on hand! This recipe uses a little more oil than usual to get that “fried” preparation.
Green Beans, about 30ea, washed
Onion, 1/4ea, julienned
Garlic, 3 cloves, minced
Smoked Paprika, ~1tbl
Olive Oil, ~3tbl – enough to generously coat the bottom of the pan
With heat on high, add the olive oil to the pan and cook the beans until wilted and brown, about 6 minutes, seasoning with salt. Add the onion, then after a minute the garlic, and continue to cook until the onion is soft. Turn the heat off, and add the paprika to the hot pan. The hot oil will toast the spice and it should smell very aromatic. Set aside and serve warm.
Side note – If you leave the pan on the heat for too long the paprika may burn and become very bitter.
I’m on a soup kick what can I say! This is great for colder months. Hearty and filling, rich and delicious! The ham hock as well as Worcestershire sauce, and mustard give the broth a lot of depth. Pureeing some of the cooked vegetables with the reserved beans in this recipe make it thicker and get more flavor into each bite. This soup is so good!
Bacon, 6 slices, cut into lardons
Kielbasa, about 3/4 cup small diced
Onion, 2 ea, small dice
Celery, 5 stalks, small dice
Carrot, 2 ea, small dice
Garlic, 6 cloves, minced
Green Beans, 1 cup, cut into 1 inch pieces
White Northern Beans, 16oz can
Thyme, 1 bunch
Worcestershire Sauce, 2tbl+
Chicken Stock, ~3qt
Smoked Ham Hock, 1ea
Russet Potatoes, 1ea, medium dice
Dijon Mustard, 1tbl
Heavy Cream, 1/2 cup
Begin by rendering bacon over medium heat. Start in a cold pan and let the bacon slowly release its fat and become unstuck from the bottom. When the bacon freely moves, stir and continue to cook until brown. Add the kielbasa. Saute for 3 min. Remove meats, and add onion, celery, and carrot. Season with salt, to allow the moisture to escape. Saute until there is no more steam being released from the vegetables, about 8 minutes. Next, add the garlic and saute 2 more minutes. Then, add the green beans, HALF of the white beans, and the thyme. Add Worcestershire sauce. Add chicken stock, and bring to a boil. Remove any foam/impurities that rise to the top. Add dijon. The vegetables and potatoes should be tender at this point. Remove some of the cooked vegetables with some broth and puree with remaining white beans until smooth. Add back to the pot. Add heavy cream. Taste for seasoning and adjust. You can add more mustard, Worcestershire, thyme, salt, or anything else you think it might need, but this tasted pretty good for me!
It’s that time of the year again! This recipe is simple and straightforward. The only really unique ingredient is the whiskey/bourbon which you can leave out. The ingredients are:
Onion, 1ea, small dice
Celery, 2 ribs, small dice
Carrot, 1ea, small dice
Garlic, ~8 cloves, minced
Apple, 1ea, large dice
Scallions, 1 bunch, whites/greens separated
Butternut Squash, 1 ea, large dice
Chicken stock, about 1qt
Whiskey, ~1/2 cup
Heavy cream, 1/4 cup
Thyme, small bunch
Sweat onions and white parts of scallions until beginning to brown around the edges, about 8 minutes, adding salt. Add celery, carrot and apple, and continue to sweat for 2-3 more minutes. Add garlic and sweat for another 2 minutes. Add butternut squash, then turn up the heat to high and saute for 1 minute. Then, turn the heat off, and add the whiskey. You should hear a pan sizzle because the pan should be hot enough to vaporize the alcohol. Light the edge of the pot with a match or lighter, being very careful not to burn yourself or your face. This can be dangerous with those of you with gas burners, so make sure the heat is off. Simmer for 2-3 minutes until the whiskey reduces by about half, and the flame goes out. Then, add the chicken stock. Throw in your thyme Bring to a rolling boil, then simmer for about 15 minutes, until the squash is tender enough to be puréed. Remove thyme stems. Then, in batches with a standing blender, or an immersion blender, begin puréeing the soup. Add heavy cream during this process, and continue to blend until the desired consistency is reached. Taste for seasoning, adjust, and cool.
I use a cast iron skillet for this recipe and it’s perfect. It is the perfect size and doesn’t stick to the pan when I’m finished cooking. Begin by sauteing your onions on medium heat with a tablespoon of butter. Sweat the onions for about three minutes until soft. Add garlic and jalapeno, and cook for 2 more minutes, adjusting heat as necessary. Meanwhile, whisk eggs with a fork and add arugula to mixture. When the jalapeno and garlic have sweated for a couple of minutes, add egg and arugula mixture into the pan, and slightly stir to incorporate the aromatics with the egg. Add slices of tomato to the pan, layering them nicely into the pan so they stay on top. Cook the egg mixture on the stove for 2 more minutes, but turn on the broiler in the meantime. Grate the cheese over the par cooked frittata. After about 4 minutes on the stove, grab the skillet and put it into the oven and broil until the cheese has melted and frittata has puffed up and caramelized. Remove from oven, garnish with minced arugula, a dollop of labneh, and enjoy!
Ingredients for Heirloom Tomato Frittata:
Eggs, 4 ea
Onion, 1/4 cup chopped finely
Garlic, 4 cloves minced
Tomato, 1 or 2 ea, sliced
Arugula, about 1/4 cup minced
Jalapeno, 1 medium, minced
Butter, 1 tbl
Parmesan Cheese, small block for grating
Labneh, for garnish
For the tomato salad, I’ve used home grown roma and heirloom tomatoes with. a prepared salad dressing from Trader Joes. It’s so easy, this recipe. If the tomatoes are a bit bigger, cut them into more wedges. You can also make your own vinaigrette to dress the salad with, but Trader Joes has high quality products, so I can justify buying one to save myself some time. Cut the onion very thinly so it can cook in the acid from the vinaigrette to take away the sharp onion pungency. Season the tomato salad with salt and pepper.
Here are the ingredients for the tomato salad:
Roma tomatoes, 4 ea, quartered
Heirloom tomatoes, 2 ea quartered
Parsley, 1 tbl, minced
Onion, 1/4ea cut into fine julienne
Vinaigrette, your choice, 1/4 cup
Toss all of the ingredients together and store them in the fridge either in portions or in one big container. If the tomatoes are on the riper side, be gentle so the inside part of the tomato wedge doesn’t detach. Not a big deal but it ruins aesthetic. This is very quick and easy to make, and does not cost much at all. It’s a great way to use up excess tomatoes if you or someone you know has grown them, and the recipe only gets better as it sits in your fridge while it hangs in that marinade.
These potatoes are so easy to make and don’t require any expensive ingredients, unless you sub out the butter and oil with duck fat – which is highly encouraged. Perhaps the best thing about them is that they look incredible as a side dish to almost any entree you make them with. To save a step, par boil the potatoes until they are still firm, about 75% of the way through in salted water ahead of time. If you’ve boiled and cut the potatoes on the same day, make sure they are as dry as possible before you throw them into the pan, as moisture will splatter hot oil everywhere, prevent caramelization, and encourage the potatoes to stick to the pan. When cutting the parsley, slice it finely but don’t hack it up too much.
16 medium sized Redskin Potatoes, parcooked, cooled, and sliced into rings
1/2 Onion, julienned
5 cloves Garlic, minced
2 tbl Butter
2 tbl Extra Virgin Olive Oil
1/2 bunch Parsley, finely sliced
Heat oil on medium high in a large saute pan. Surface area is important in this recipe to get as much brown as possible on the potatoes. Saute the potatoes until they start to brown a little, then add the onion, and add salt. Continue to saute until the potatoes develop more caramelization and the onions have colored and wilted a bit too. Next, turn the heat down to medium. Add the garlic, and saute for another 2 minutes. Sprinkle the parsley over the potatoes and turn off the heat. Taste for seasoning and enjoy!