It was sad to hear today, that the wonderful Julie Harris passed away. I was part of Tony Randall’s National Actor’s Theatre and Ms. Harris often did plays for the company. She was a lovely lady.
1 lb. piece sirloin steak
2 cups fresh snap peas (trim edges)
3 tbs. olive oil
1 fresh lemon (juiced)
1. In a large skillet, add olive oil. Cook snap peas until tender. (about 5 minutes) Add lemon juice and a pinch of sea salt and pepper. Stir frequently. Remove from pan and keep warm.
2. Using the same pan, cook sirloin steak. Season with a pinch of sea salt and black pepper on each side. Cook to your desired taste.
3. Put snap peas on top of sirloin steak and serve.
Serves 2 people.
1 1/2 lbs. red potatoes (sliced)
1 tsp. sea salt
1 tsp. ground pepper
1 tbs. olive oil
Preheat oven to 400 degrees.
1. In a large ziploc bag, add potatoes, salt, pepper and olive oil. Shake bag well.
2. In a large baking pan, coat the bottom with a drizzle of olive oil. Add potatoes. Cover pan with aluminum foil and make slits on top.
3. Bake in oven for 30 minutes. Remove foil and bake for an additional 10 minutes.
When making vegetable tempura, you can use a variety of different vegetables. Here’s a basic recipe.
4 large carrots (sliced)
4 large sweet potatoes (peeled and sliced)
2 red bell peppers (seeds removed and sliced)
2 green bell peppers (seeds removed and sliced)
1 cup of all purpose flour (sifted)
1 cup iced water
1 large egg
1. In a bowl, beat egg and then add iced water. Add sifted flower. Mix gently. Do not over mix batter.
2. Dip all vegetables in batter.
3. In a large deep skillet or wok, fill with vegetable oil halfway up. When oil is hot, gently drop battered vegetables into the oil. Let cook for 3 minutes and then let drain on paper towels. Sprinkle with sea salt and serve.
1 lb. piece of cod
1 tbs. lime juice
2 tsp. dijon mustard
1/4 cup pumpkin seeds (optional)
1 tsp. honey
1 tsp. sea salt.
1 cup of bread crumbs
2 cups sliced carrots (thin)
2 cup of sliced zucchini (thin)
Preheat oven to 400 degrees.
1. Coat a baking pan with 2 tbs. olive oil. Place cod fish in pan. Bake for 15-18 minutes. Let cool and then chop.
2. In a large bowl, put cod fish, pumpkin seeds, lime juice, dijon mustard, honey and bread crumbs. Mix well and form four burgers. (see photo)
3. In a large skillet, put 2 tbs. of olive oil. Cook burgers on each side for 4 minutes. Let dry on paper towels. Keep warm.
4. In the same skillet, add 1 tbs of olive oil. Add carrots and zucchini. Sprinkle with a little sea salt. Saute for 5 minutes.
5. Put some vegetables on a plate and place cod fish burger on top. (see photo)
Optional: Mayo/Basil Sauce For Top Of Burger
1/2 cup mayonnaise
2 basil leaves (chopped)
1/2 fresh lemon (juiced)
1/4 tsp. sea salt
1/4 tsp. black pepper
1. Put all ingredients in a food processor and mix. Refrigerate when not using.