Friday, January 27, 2012

Strawberry and Orange Margarita

Inspired by our Trip
Last week our family had a lovely holiday in Playa del Carmen, Mexico. We stayed at an all-inclusive Spa and Resort. "All inclusive" you say?... err... not exactly a foodies type of holiday, but, we were happily surprised. 
There were some buffet meals (mostly breakfast) which had your traditional eggs, omelets to order, bacon, pastries and breads etc. but they also featured unique alternatives like their beautifully designed egg and pumpkin flower tarts. They had a wonderful fruit selection which included figs, dragon fruit, kumquat, guava, lychee, pomegranate, carambola (starfruit), plus all the typical fruits such as strawberry, blueberry etc. (many of which were listed 'organic' - yay!) The fruit variety was fantastic for this fruit obsessed girl:-)
Often, we ate lunch by the pool (my daughter Aria's favorite spot). Manuel, our pool attendant brought us delicious bites like freshly made guacamole and homemade tortilla chips and my favorite, whole wheat baguette's with grilled veggies and goat cheese (the goat cheese wasn't on the menu but I requested it and they had it!) They also served french fries which the kids indulged in daily:-) Being an all-inclusive resort, I didn't expect the freshness and the overall, decent quality of food. 
The dinners were pretty exceptional. With my brother and his family there, David and I were able to enjoy our first date night since Aria was born (two years ago). It was a big success and we actually went out two nights, alone, to the same restaurant (thank you guys!). We reserved at a french restaurant in the resort called Piaf, named after the fabulous french vocalist Edith Piaf. The decor of the restaurant was stunning, the service was intimate and perfect and the food was mmmmmmmmmmm...... Every bite was exquisite. 
The restaurant Piaf (sorry the dim lighting makes it difficult to see this beautiful space)
Along with eating all this wonderful food, we drank a lot. I'm mostly a water type but in the spirit of chilling out I plowed back my fair share of margarita's. I'm not a drink expert but I can tell the difference between fresh ingredients and dyed, sugary syrups. Unfortunately the latter is what was being served with tequila, pool side. Thankfully fresh ingredients were used in the restaurants and on one of our two date nights I luxuriously sipped FIVE guava martini's (ok, maybe gulped:-)) 
David and I love to make fresh margarita's at home in the late afternoon on a sunny day. Using natural ingredients is important to us so we use fresh strawberries and squeeze our own juice. We prefer ours blended but if you prefer your margarita "on the rocks" then follow this simple recipe but instead of adding 2 cups of ice in the blender, omit and poor the remaining blended ingredients over your rocks (ice:) 
Oh, the name of the resort was Grand Velas Resort and Spa - Riviera Maya. If you're ever heading that way, please take me with you!!!
Strawberry and Orange Margarita


Serves 2
Ingredients:
6 strawberries (or 1 cup of whole strawberries)
2 oranges 
1/2 cup to 1 cup of tequila (depending on how weak or strong you like your Margarita's)
1 lime 
1 oz of triple sec
2 cups of ice


Directions:
Squeeze the juice from 2 oranges and 1 lime (makes approximately 1 cup of juice total). Set juice aside and spoon the finer bits of orange and lime pulp onto a plate. Mix 1 tbsp of sugar with the pulp. Dip the rim of your clean drinking glasses into the sugar/pulp mixture to coat and create an attractive Margarita glass.  In a blender add 2 cups of ice, squeezed juice from oranges and lime, strawberries, tequila and triple sec. Set blender to Ice Crush mode (if available) and blend until ice is crushed. Serve in the sugar/pulp rimmed glasses and garnish with a strawberry, slice of orange, lime or all three. Sapore!



Sunday, January 1, 2012

Soft Cheese

Ingredients: Whole Milk, Salt, Lemon, Fresh Herbs  
Directions: Heat 4 cups of Milk and in a saucepan and add 1 Tsp of Salt. Watch the Milk carefully and just before it begins to boil turn the heat off. Stir in Juice from one Lemon. Let the mixture stand for 5 minutes. Add any Fresh Herbs or Roasted Garlic (1 to 2 tbsp in total) and stir. Place a mesh strainer over a large bowl and drape a square of cheese cloth over the strainer. Pour the Milk mixture through the cheese cloth. Gather the 4 corners of the cloth and cinch them together to form the Cheese into a ball then secure with some twine (pictures below). Hang the bound Cheese over a bowl or sink (I tie mine to the faucet in my kitchen sink). Let the Cheese drip for about an hour. Give the Cheese a few squeezes to remove any extra liquid.  Untie the twine and place Cheese in a bowl. Add a small pinch of Salt and mix with a fork. Gather up Cheese with clean hands and roll into a ball or log. Serve with crackers, bread or on top of salad. Sapore!




Wednesday, November 30, 2011

HERE'S TO A NEW BEGINNING!

After a year of illness my mother sadly passed away on October 12 2011. Just two months before, my mother-in-law had passed away. In the spring my dear aunt and close friend lost her fight to cancer.
Entwined with all the sadness, the year for my daughter and I consisted of countless airplane rides from Los Angeles to England and Canada, on the go cooking and unpleasant hospital food. We spent a tremendous amount of time separated from my husband, my daughter's daddy. All our familiarity was segmented into short visits.
Even before David (my husband) and I had a child we had a substantial commitment to eat our meals together. For twelve years we've kept alive a sacred routine of kissing before every meal. Most days we eat breakfast and dinner together. Now having a two year old, I value this foundation that my husband and I have established for appreciating our food and each other's company. I love that food joins us regardless of our busy schedules.
Now that we're home and our routines are being reestablished I want to launch back into sharing my recipes. Although I spent much of this year away from the kitchen, the ideas and concepts kept flowing. I hope you enjoy the upcoming recipes and please feel free to leave a comment or follow SAsapore to stay connected. Thanks for all your support. Here's to a new beginning!

My Aunt Joan
My Mother-in-Law
My Mother

xox


Thursday, August 11, 2011

Chocolate Wontons

     


     Ingredients:
     Wonton Wrappers
     Chocolate (Milk or Dark)
     Canola Oil for Deep Fryer
     Confectioners Sugar




Directions:
I used a deep fryer for this but if you don't own a deep fryer an old pot will do ~ Heat Canola Oil to 375° ~ While the Oil is heating, place Wonton Wrapper flat on a board ~ Take a piece of Chocolate, roll and fold it into the Wonton Wrapper (doesn't have to be perfect, just fold the Chocolate in so that the Wrapper completely covers the Chocolate) ~ Make as many Chocolate 'Packages' as you desire ~ Once Oil reaches 375°, gently submerge the Wonton 'Packages' in the Oil ~ Avoid crowding and depending on the size of your deep fryer or pot you may want to do more than one batch (note: your Oil will loose heat after cooking a batch.  If you decide to cook a second batch you will need to reheat the Oil for several minutes before placing the Wantons in.) ~ Keep a very close eye on the Wantons as they crisp up quickly ~ Remove when they become a light golden color ~ Place on paper towel to absorb the excess Oil ~ Wait a few minutes and then sprinkle lightly with Confectioners Sugar ~ Sapore!


Tuesday, May 24, 2011

Tortilla Pie



Ingredients:                                               Ingredients for Cilantro Sauce:
Corn Tortillas                                              Butter
Black Beans                                                 Unbleached All Purpose Flour
Corn                                                           Milk
Cabbage                                                     Aged Cheddar
Onion                                                         Cilantro
Tomatoes                                                   Salt
Cilantro Sauce (see recipe this page)            Lime Juice
Corn Chips


Ingredients for Optional Creamy Guac Topping:
Avocado
Sour Cream
Tomatoes
Lime Juice
Cilantro
Salt


Directions:
Think of composing this Pie as you would a Lasagna ~ Sauté Shredded Cabbage and Onion in Olive Oil, add a pinch of Salt and then set aside ~ Lightly cover the bottom of a casserole dish with Cilantro Sauce (Recipe Below) ~ Add a layer of Corn Tortillas, then a mixture of Black Beans, Corn, Diced Tomatoes, Sautéd Shredded Cabbage and Onion ~ Cover with Cilantro Sauce again and repeat with a layer of Corn Tortillas, Black Beans ect. ~ Top with Grated Aged Cheddar and Crushed Corn Chips (Beat Corn Chips in a paper bag to break into little bits) ~ Bake at 350° for 35-40 minutes ~ Serve with Guacamole or my special Creamy Guac Topping (Recipe below) ~ Sapore!

Cilantro Sauce:
In a sauce pan melt 3 tablespoons of Butter ~ Turn heat on low and add 3 tablespoons of All Purpose Flour ~ Mix to a smooth paste and then add 3 tablespoons of Lime Juice and 1 teaspoon of Salt ~ Turn to a medium heat and whisk in 2 cups of Milk and 1 cup of grated Aged Cheddar ~ Once the sauce is close to a boil, turn heat down to a simmer for 10 minutes ~ Add approximately 1 cup of fresh Cilantro (chopped) and simmer for another 5 minutes.


Creamy Guac Topping:
Mash 1 Avocado in a bowl ~ Add 3 tbsp of Sour Cream, 1 diced Tomato, several sprigs of Cilantro (chopped), 2 Tbsp of Lime Juice, and a pinch of Salt ~ Mix and serve with Tortilla Pie.

Friday, May 13, 2011

Savory French Toast

Ingredients:
Bread
Egg
Milk
Salt
Aged Cheddar
Fresh Thyme (or any Herbs you may have in your garden)
Butter

Directions:
In a bowl, crack 1 Egg, add 2 tbsp of Milk, a pinch of Salt and 1 tbsp of Fresh Thyme leaves ~ Whisk with a fork and dip sliced Bread into the Egg mixture (1 Egg should cover 2 pieces of Bread) ~ Grate enough Aged Cheddar to lightly cover the Egg soaked Bread on both sides, then set aside ~ In a large frying pan melt 1 tbsp of Butter ~ Add the Egg and Cheese coated Bread to the pan and cook over medium heat for 4 to 5 minutes a side.  Serve with your favorite breakfast sides such as Tofu sausages and sautéd Tomatoes and Mushrooms ~ Sapore!

Monday, May 9, 2011

Berry Smoothie Pop



Ingredients: 
Freshly Squeezed Orange Juice
Banana
Berries (Any type; Strawberries, Blueberries, ect.) or other Fruit such as Mango
Plain Yogurt


Directions For Fruit Smoothie:
Squeeze 3/4 cup of Orange Juice or use store bought ~ Add 1 cup of Berries, one Banana, and 3 heaping tbsp. of Plain Yogurt ~ Blend in a blender or use a hand emulsifier ~ Sapore!


Directions For Fruit Pops:
Combine Ingredients and Blend as directed above ~ Fill Popsicle molds and freeze for four hours or more ~ Sapore!

Wednesday, April 13, 2011

Apple Crispies







Ingredients:
2 Apples
3 tbsp of Butter
1/4 cup of Raisins  
2 tbsp Sugar
Lemon Juice
Wonton Wrappers
Canola Oil
Vanilla Ice Cream and Caramel Sauce for topping
You will also need Butchers twine to tie the Wontons together

Directions:
Peel and thinly slice 2 Apples ~ sauté Apples in 3 tbsp of Butter until tender ~ add 1 tbsp of Lemon Juice, 1/4 cup of Raisins, 2 tbsp of Sugar and a dash of Cinnamon ~ Turn heat off and let sit until Apple mixture cools to room temperature ~ on a board, place Wonton Wrapper flat ~ add approximately 1 tbsp of Apple mixture ~ gather the 4 corners of the Wonton Wrapper and pinch together making a bundle ~ use one hands length of butchers twine and tie a knot around the pinched area (see picture) ~ deep fry in Canola Oil (I used a deep fryer but a pot of oil works too. Oil must reach around 375°) ~ watch very carefully as Wontons can burn quickly ~ cook until a golden color (approximately 30 seconds) ~ remove from Oil and place Wonton's on paper towel to soak up Oil ~ cut twine with scissors and discard ~ serve on a bed of Caramel Sauce with Vanilla Ice Cream.  2 per person.  Sapore!
Notes: 
When making bundles don't worry if the Wonton wrapper tear slightly, it should hold together when placed in the hot Oil.  Never use two sheets of Wonton Wrappers for one bundle.  I've tried this before and it doesn't work because the inner wrapper doesn't have time to cook and just becomes a chewy mess.  Also Spring Roll Wraps can be used for larger bundles and in this case I typically would only serve one per person.

Friday, April 8, 2011

Green Grill Cheese

Ingredients:
Sliced Bread (Whole Wheat Sour Dough is what I used but use whatever your favorite is)
Butter
Aged Cheddar
Broccoli Leaves or any Green Leaf Vegetable like Spinach, Kale, Chard

Directions:
Butter one side of each Slice of Bread ~ On a board, stack a Buttered Slice of Bread (Butter side down), Aged Cheddar, Broccoli Leaves, more Aged Cheddar and the second Buttered Slice of Bread (Butter side up) ~ Transfer Sandwich to a grill or pan and grill Sandwich until the Cheese has melted and the Leaves are slightly wilted ~ Sapore!

Monday, February 28, 2011

Butternut Squash Soup



Ingredients:
Butternut Squash
Carrots
Ginger
Butter
Brown Sugar
Salt
Water
Milk or Cream

Directions:
Discard Skin and seeds from 1 medium to large Butternut Squash ~ Dice Butternut Squash and chop approximately 2 cups of Carrots ~ In a roasting pan add Butternut Squash, Carrots, 1 tbsp. of crushed Ginger, 3 tsp. of Butter, 1 tbsp. of Brown Sugar ~ Roast these ingredients for 35 minutes at 400° ~ Add 1/2 cup of Water to the roasting pan and put back in the oven for 15 more minutes ~ Remove from oven and put contents of roasting pan into a big soup pot ~ Add 2 cups of Milk or Cream and use hand emulsifier to blend Soup to a creamy consistency ~ Add Salt to taste (approximately 2 tsp.) ~ Simmer on low heat for 15 minutes and add more Milk or Cream for desired consistency ~ Sapore! 
Note: Soup can be topped off with any or all of the following ~ Grated Aged Cheddar, Sour Cream, Toasted Almond slivers or Toasted Walnuts

Wednesday, February 16, 2011

SAsapore is going on holiday!

Sorry foodies.  SAsapore is going on holiday until February 28th.  See you then with more recipes to share.
xox

Lentil Shepard's Pie


Ingredients:
Lentils
Canned Tomato
Brocolli
Peas
Carrots
Potatoes
Butter
Milk
Salt
Aged Cheddar (optional)


Directions:
Cook and Salt 1 1/2 cups Lentils to package directions ~ Steam 1/2 cup of finely diced carrots for 5 minutes and then add 1/2 cup of chopped broccoli, and 1/2 cup of frozen peas to the carrots in the steamer ~ Continue to cook for 3 more minutes ~ In a casserole dish, add cooked Lentils, Steamed Carrots, Broccoli, Peas and one large can of diced Tomatoes ~ Mix these ingredients with a pinch of salt ~ At this point, the Lentil / Vegetable mixture should fill about half of your casserole dish ~  Boil chopped Potatoes with the skins on (Potatoes vary in size so imagine that you will need to fill the other half of your casserole dish with mashed Potatoes) ~ Once Potatoes are tender, drain and add 3/4 cup of Milk, 3 tbsp of Butter and then mash ~ Fill the top half of your casserole dish with the mashed Potatoes (top with Aged Cheddar - optional) ~ Cover with lid or tin foil for 40 minutes at 350°, then 15 minutes without cover ~ Sapore!

Tuesday, February 15, 2011

Valentine's Day Picnic ~ Scallops with Pesto Mashed Potatoes and Sautéd Vegetables

For four years my husband and I have celebrated Valentine's Day on the front lawn of the  Trump National Golf Course in Palos Verdes California.  The ridge top view of the ocean is breath taking, the sunset is spectacular and the price is right; it's free for anyone to enjoy.  We bring a picnic dinner, wine and this year, a sippy cup and toys to entertain our toddler.





Ingredients:
Scallops 
Potatoes
Basil
Walnuts
Garlic
Parmesan Cheese
Olive Oil
Milk
Salt
Pepper
Butter
Shiitake Mushrooms
Portabella Mushrooms
Leeks
Cherry Tomatoes

Directions:
Make Pesto Mashed Potatoes;  Boil Water for Potatoes ~ Chop Potatoes and leave the skins on ~ Boil Potatoes until tender, drain and mash with 2 tbsp's of Butter, Milk (a decent splash to moist), pinch of Salt and Pesto (in a mortar; grind Basil leaves, Walnuts, Parmesan Cheese, crushed Garlic, Olive Oil and a pinch of Salt) ~ Sauté Shiitake and Portabella Mushrooms with Leeks and Cherry Tomatoes in Olive Oil ~ In a pan, heat a sliver of Butter and a splash of Olive Oil ~ Season the dry Scallops with Salt and Pepper and add to the hot Oil ~ Cook Scallops (large) at 3 minutes a side ~ Sapore!  

Monday, February 14, 2011

Salmon Burger with Herb Aioli


Ingredients:
Wild Caught Sockeye Salmon     
Ciabatta Loaf
Mayonnaise
Lemon Juice
Garlic
Chives
Basil
Salt
Pepper
Olive Oil
Pea Shoots (or Lettuce)

Directions:
In a small bowl mix 1 cup of Mayonnaise, 1 tbsp of Lemon Juice, 1 Clove of Garlic (crushed), 4 large leaves of Basil and 8 stems of Chive (chopped) and a small pinch of Salt ~ Prepare Salmon by drizzling Olive Oil on top and seasoning with Salt and Pepper ~ Broil Salmon on high for 3 minutes a side ~ Cut Ciabatta Loaf and toast open side under the broiler ~ Spread Aioli on both sides of the Ciabatta and top with cooked Salmon and Pea Shoots ~ Sapore! 

Facts:
Ciabatta is an Italian white Bread.  In appearance it is long, broad and flat.  The word Ciabatta means "slipper" in Italian.

Friday, February 11, 2011

Eggplant Pasta Pie

Ingredients:
Eggplant
Egg
Flour
Bread Crumbs
Olive Oil
Rigatoni Pasta
Basil
Walnuts
Parmesan Cheese
Asparagus
Tomatoes
Salt 

Thursday, February 10, 2011

Roasted Vegetable Salad with Balsamic Avocado Dressing

Ingredients for Salad:  Note: Use all or just a few of these ingredients.  Many Vegetables taste wonderful roasted, so use what ever is in your own refrigerator.                                                   
Beets 
Carrots
Peppers 
Mushrooms
Tomatoes
Zucchini 
Asparagus
Lettuce
Pea Shoots
Goat Cheese
Walnuts

Directions: 
Preheat oven to 425° ~ Chop Vegetables (except Lettuce and Pea Sprouts) to desired size, place in a roasting pan, drizzle with Olive Oil and Salt ~ Roast Vegetables for approximately 30 minutes (tossing occasionally) ~ Once Vegetables are tender, remove from oven and let rest until they become room temperature ~ Next, slice a thick round of Goat Cheese and roll in a bowl with Crushed Walnuts to cover the entire surface of the Cheese ~ Wash, dry, tear Lettuce and place in a serving platter or bowl ~ Top Lettuce with Pea Shoots (or Sprouts), Roasted Vegetables, Goat Cheese and a handful of Walnuts or other nuts or seeds.  Sapore!

Ingredients for Dressing:
Olive Oil
Balsamic Vinegar
Avocado
Crushed Garlic
Salt      

Directions:
Use an emulsifier or a blender to mix 3/4 cup of Olive Oil, 1/4 cup of Balsamic Vinegar, 2 Avocados, 1 tbsp. of Crushed Garlic and 1/4 tsp. of Salt.  Sapore!




Wednesday, February 9, 2011

Raspberry Tart



Ingredients:
Store bought pastry sheet
Egg
Raspberries
Sugar
Whipping Cream
Pure Vanilla Extract


Directions:
Thaw the Pastry sheet according to package directions (note: the picture above is one Pastry sheet cut in half) ~ Place a bowl and mixing tool in the freezer for Whipping Cream later on ~ Break one Egg and whisk with a fork to make an egg wash ~ With a pastry brush, lightly cover the surface of the Pastry sheet with the Egg wash ~ Bake for 15 minutes or until golden at 375° ~ Remove from oven and let cool on a grated rack ~ In a sauce pan, add 1 cup of fresh or frozen Raspberries and 1/2 cup of Sugar (no liquid is necessary as the Raspberries will produce enough liquid of their own) ~ Slowly bring to a boil and then turn heat to low ~ Simmer for approximately 15 minutes ~ Set aside and wait until Raspberries have reached room temperature ~ Remove chilled bowl and mixing tool from the freezer ~ Add Whipping Cream, 2 tbsp. of Sugar and 1 tbsp. of Pure Vanilla Extract to the bowl and begin to whisk ~ Cream should be a thick consistency but be mindful not to over whisk as it will turn into butter ~ Once the Pastry and Raspberries are at room temperature, spread the Raspberries on top of Pastry and add Whipped Cream.  Sapore!

Tuesday, February 8, 2011

Cream of Asparagus Soup


               Ingredients:
                Asparagus
                  Onion
                  Carrots
                  Celery
                  Water
             Cream Cheese
                    Salt

                 
                
Directions: 
Combine chopped Asparagus (use approx. 30 thick stalks or 50 thin stalks), 1 Onion, 5 Carrots and 5 Celery stalks to a large pot ~ Add 6 cups of Water and 1 tsp. of Salt ~ Turn heat on high and bring Soup to a boil ~ Once boiling, turn heat to simmer for about 45 minutes ~ Add Cream Cheese ~ Simmer for a few more minutes ~ Remove from heat and blend with a hand emulsifier until completely smooth (or blend in a blender) ~ Sapore!

Monday, February 7, 2011

Mango Lassie


Ingredients:
Fresh or Frozen Mango (2 cups)
Plain Yogurt (1/2 cup)
Sugar (4 tablespoons)
Milk (1 cups)
Ice (1/2 cup)

Directions:
Cube Mango ~ Add Mango, Plain Yogurt, Sugar, Milk, Ice into blender and blend. Sapore! 

Nutritional Facts:
Mangos are a good source of dietary fiber and high in Vitamins A and C.  They also contain natural digestive enzymes which can soothe an upset stomach.

Friday, February 4, 2011

Wild Sockeye Salmon with Rice, Spinach, Asparagus and Cream Sauce

Ingredients:
Wild Sockeye Salmon 
Basmati Rice
Asparagus
Spinach
Butter 
Lemon
White Wine
Garlic
All Purpose Flour
Milk or Cream
Olive Oil
Salt
Pepper


Directions:
Wild Sockeye Salmon
Clean Fish and pat dry ~ Place on a broiling tray, drizzle with Olive oil and season with Salt and Pepper ~ Broil on high for 3 to 4 minutes a side.
Basmati Rice
Measure 1 cup of Rice with 2 1/2 cups of water ~ Cook in a covered sauce pan over high heat until water comes to a boil and then turn down heat to simmer for 45 minutes.
Cream Sauce 
In a sauce pan melt 3 tablespoons of Butter ~ Turn heat on low and add 3 tablespoons of All Purpose Flour ~ Mix to a smooth paste and then add 2 tablespoons of Lemon Juice, 1/2 cup of White Wine, 1 teaspoon of crushed Garlic and 1 teaspoon of Salt ~ Turn to a medium heat and whisk in 2 cups of Milk or Cream (Cream will make a richer, heavier sauce and might require approximately 1/2 cup more to make a good consistancy) ~ Once the sauce is close to a boil, turn down heat to a simmer for 10 to 15 minutes.
Spinach and Asparagus
Steam over boiling water for less than 5 minutes, depending on thickness of the Asparagus stalks.  
SAPORE!!!

Thursday, February 3, 2011

Asparagus Quesadilla



Ingredients:
Asparagus
Aged Cheddar
Salsa (Store bought or made from diced Tomato's, Onions, Cilantro, Chili Pepper, Salt and Lime Juice)
Whole Wheat Tortilla
Sour Cream

Directions:
Sauté Asparagus with 2 tablespoons of Salsa ~ Grate Aged Cheddar ~ Place Whole Wheat Tortilla in a large frying pan and turn heat to low setting ~ Cover the surface of Tortilla with Aged Cheddar ~ Once Cheese has melted slightly add Asparagus / Salsa mix to one half side of Tortilla ~ Remain on low heat for a few more minutes then remove and fold in half ~ Serve with Salsa and Sour Cream ~ Sapore!

Nutritional Facts:
Asparagus is a good source of Iron, Magnesium and Zinc.  Also excellent in Folate and Dietary Fiber.



Wednesday, February 2, 2011

Wild Cod with Lemon Butter Sauce ~ Scalloped Potatoes ~ String Beans

Ingredients:
Wild Caught Cod
Lemon
White Wine
Olive Oil
Salt
Butter
Potatoes
Carrots
Spinach
Milk or Cream
Cream Cheese
Aged Cheddar Cheese
String Beans

Directions:
Wild Cod with Lemon Butter Sauce 
Cover the bottom of a small roasting pan with sliced Lemon ~ Add Wild Cod on top of Lemon bed ~ Pour 1 cup of White Wine over Fish ~ Drizzle with Olive Oil and Salt ~ Bake at 350° for 25-30 minutes ~ When Fish is flaky and tender, remove from oven and drain remaining liquid into a sauce pan ~ Boil liquid on stove top for 2 minutes ~ Remove from heat and whisk in cold Butter (approximately 3 tablespoons) to make a creamy Sauce ~ Salt the sauce to Sapore (taste).
Scalloped Potatoes 
In a sauce pan add Milk or Cream (1 to 1 1/2 cups), diced Cream Cheese (1/2 cup), Butter (2 tablespoons) and let simmer for a few minutes until Cream Cheese and Butter have melted ~ Remove from heat, add 1/2 teaspoon of Salt, whisk together and set aside ~ Layer sliced Potatoes and Carrots and washed Spinach in a casserole dish ~ Pour the Milk/Cream Cheese/Butter mixture over the casserole ~ Grate Aged Cheddar Cheese on top of entire casserole ~ Cover with lid or foil and bake for 30 minutes at 350° ~ Uncover and bake for another 15 minutes until a nice golden color.
String Beans
Steam

Monday, January 31, 2011

Peas on Toast

Ingredients:
Bread
Olive Oil
Peas
Garlic
Salt
Tomato's
Parmesan Cheese


Directions:
Mash Peas with a small amount of Garlic and add a pinch of Salt ~ Lightly toast the Bread ~ Drizzle Toast with Olive Oil ~ Top Toast with the mashed Peas and Garlic mixture and then the diced Tomato's ~ Grate fresh Parmesan Cheese on top and Broil for a few minutes ~ Sapore (Taste)!

Nutritional Facts:
Peas are a good source of protein, vitamin C, K, A and folate. They are also high in fiber.