What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Cucumber “Spaghetti” with Perilla “Pesto”

Jul 23rd, 2014 by Kat | Comments Off

Ingredients
1 long (“European” or “English”) Cucumber
4 tablespoons perilla, very finely minced
3 tablespoons white wine vinegar
4 tablespoons olive oil
salt and pepper to taste

Directions
If you like, peel the cucumber. This is not necessary and some people like the rind, so this is up to you. Use Julienne peeler or mandolin to make “spaghetti” from cucumber. Discard core and seeds. Place in a large work bowl (this makes it easier to toss with the dressing.)

In a small bowl, whisk perilla, vinegar, olive oil, pepper and salt. Pour dressing onto pasta salad and toss as needed. Be gentle as the “spaghetti” can break. Serve chilled.

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Roasted Globe Zucchini with Mushrooms, Panchetta
and Baked Eggs

Jul 23rd, 2014 by Kat | Comments Off

Ingredients
2 medium-sized Globe Zucchini
Olive Oil
2 eggs

Stuffing Ingredients
1/2 cup panchetta, diced
2 cups crimini mushrooms, thinly sliced
1/2 teaspoon herbs de Provence
salt and pepper to taste

Directions
Preheat the oven to 350F. Spray a baking dish with olive oil or nonstick spray. (Use a dish that holds the zucchini without letting them move around too much if you can.)

Slice the tops off the zucchini and using a melon baller, scoop out the insides, leaving a thin layer (about 1/2 inch) of the outside. If your zucchini don’t like to stand up straight, you may need to cut a small slice off the bottom as well. Rub the zucchini all over with olive oil. Place in the baking dish and cover with foil, crimping the edge to the dish. Bake for 15 minutes and then remove from the oven (leave it on) while you make the filling.

Using a medium sauté pan over medium heat, render the panchetta for a few minutes. Add the mushroom and sauté until them are cooked through and lightly browned. Do not add the spices, salt and pepper until the end. Once finished, fill the globe zucchini about half way and return to the oven, uncovered, to roast for an additional 10 minutes. Again, remove from the oven.

Crack two eggs into small work bowls, careful not to beaks the yolks. Fill into each zucchini, on top of the mushroom and panchetta filling, and sprinkle with salt and pepper to taste. Return to the oven for 5-6 minutes, or when you see that the whites have firmed up. Serve immediately.

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Zucchini Bread with Pistachios and Chocolate Chunks

Jul 22nd, 2014 by Kat | Comments Off

Ingredients
1 1/2 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
zest of an orange
1 1/4 cups grated zucchini (about 1 medium sized zucchini)
1 large egg
1/2 cup plain yogurt
1/4 cup melted unsalted butter
1/4 cup orange juice
1/2 packed cup brown sugar
1 teaspoon vanilla
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chunks
1/4 cup pistachios, chopped

Directions
Preheat the oven to 350F. Line a 9 x 5 inch loaf with parchment paper and generously spray with cooking spray.

Place the flour, spices, baking soda, baking powder, salt and orange zest in a medium mixing bowl. Using a balloon whisk, vigorously stir the dry ingredients together until they are mixed and uniform in color. Add the zucchini to the dry ingredients and toss to coat.

Place the egg, yogurt, melted butter, orange juice, sugar, vanilla and almond extract in a large mixing bowl. Beat with a fork (or whisk) until smooth, with all the ingredients incorporated. Add the dry ingredients to the bowl and fold together, until just combined – don’t over mix. Add the chopped chocolate chips and pistachios to the batter and fold to incorporate. You should have the chocolate and pistachios evenly distributed and there should be no more pockets of dry ingredients, but again do not over mix. Fold until just incorporated.

Fill the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted in the middle of the loaves comes out clean. Let cool in the pan for 15 minutes before removing and cooling completely on wire rack.

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Baked Parmesean Zucchini Fries

Jul 22nd, 2014 by Kat | Comments Off

Ingredients
2 medium zucchini
1 cup all-purpose flour
Salt and black pepper
2 eggs
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan
1 tablespoon butter or margarine, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Directions
Preheat oven to 450F. Line a baking sheet with foil and place a wire rack on the sheet.

Slice zucchini in half crosswise, then slice each half lengthwise into 3/4 inch sticks. Combine flour, salt and pepper in a bowl and stir to combine. Crack the eggs into another bowl and beat lightly. In a third bowl, combine panko, parmesan, and melted butter and mix to coat. Add garlic powder, onion powder, paprika, salt, and pepper and stir to combine. Dredge each zucchini stick through the flour mixture, and then the beaten egg. Coat thoroughly with the panko mixture, and place on the wire rack. Spray lightly with cooking spray.

Bake for 12-15 minutes, until panko is lightly browned. Cool for about ten minutes and serve with dipping sauce of choice.

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Chimichurri Sauce (Version 2)

Jul 21st, 2014 by Kat | Comments Off

Ingredients
1/2 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon dried red pepper flakes
4-5 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 medium jalapeño, finely chopped
1/4 cup minced fresh cilantro
3/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 -1 cup extra-virgin olive oil

Directions
Combine vinegar, salt, red pepper flakes, garlic, shallot, and jalapeño in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil to desired consistency.

Can be stored in the fridge for up to 2 weeks. Let come to room temperature before using (the olive oil may solidify).

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