Archive for October, 2016


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Ingredients:

1 lb. bay scallops

1 lb. fresh arugula (rinsed and drained well)

1 bag (10 oz.) 0f garlic croutons (can be a larger bag)

2 large lemons

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

Directions:

Preheat oven to 350 degrees.

  1. In a food processor add croutons. Add a tbsp of olive oil and juice of one lemon. Chop in food processor.
  2. In a baking dish, coat the bottom with a tbsp. of olive oil. Place scallops in dish. Sprinkle garlic crouton crumbs on top. Cover all of them.
  3. Squeeze the juice of one lemon on top. Bake in oven for about 10-12 minutes. *You want the scallops cooked, but not dried out.
  4. In a large skillet, put a tbsp. of olive oil and garlic. Let garlic cook for a minute. Add arugula. Sprinkle sea salt and black pepper. Stir as it will cook quickly. (about 3 minutes)
  5. Plate arugula and place scallops on top.

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Ingredients:
1 1/4 lbs. lean ground beef
3 garlic cloves (minced)
1/4 cup onion (finely chopped)
1/4 cup fresh parsley (chopped)
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dry oregano
1 egg (beaten)
1/2 cup dry breadcrumbs
1 cup fresh ricotta
provolone cheese (thinly sliced)
tomato sauce (about 2 cups, heated)
olive oil
6 fresh basil leaves
Directions:
1. Mix all the ingredients (except ricotta,basil, provolone cheese, olive oil and tomato sauce) and shape into meatballs.
2. In a large skillet, put 3 tbs. olive oil.
3 Cook the meatballs for 5-6 minutes or until cooked through and browned on the outside. Remove.
4. In a large serving bowl, cover the bottom with warmed tomato sauce. In the center put a large dollop of ricotta cheese. Place meatballs around ricotta. Pour warmed tomato sauce over meatballs. Decorate with slices of provolone cheese and basil. (see photo) Sprinkle a little sea salt and black pepper on ricotta.

Pumpkin Raisin Bread

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Ingredients:
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. ground nutmeg
1 cup granulated sugar
1/2 cup butter (softened)
1 1/2 cups pumpkin puree
2 large eggs
1 tsp. vanilla extract
1 cup raisins
Directions:
Preheat oven to 350 degrees.
1. In a large bowl, add flour, sugar, nutmeg and baking soda.
2. In another bowl, mix pumpkin puree, butter, eggs, and vanilla.
3. Continue to mix pumpkin while slowly adding flour to it.
4. Slowly add raisins and mix in.
5. Grease a loaf pan with a little butter. Pour batter into loaf pan.
6. Bake for about 50-55 minutes. Test with a toothpick. Toothpick should be dry when taking it out of the bread.
7. Cool for 5 minutes and remove from loaf pan. Let cool on a wire rack.
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Ingredients:
1 1/2 lbs. of shrimp (tails removed)
2 cups white wine (Moscato or a Riesling)
3 heads radicchio
3 heads endive
1 cup whole candied pecans
4 cloves of garlic (chopped)
olive oil
Directions:
1. Put uncooked shrimp and white wine in a Ziploc bag and refrigerate for at least 3 hours.
2. In a skillet, put 2 tbs. of olive oil. Add 2 cloves of chopped garlic and brown. When garlic has browned, add shrimp. Sprinkle with salt and pepper. Stir and turn shrimp for about 4 minutes. (Shrimp should be pink.) Remove and put to the side.
3. In the same skillet skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic. When garlic is browned, add shredded radicchio and endive. Add a drop of olive oil and a little salt and pepper. Stir occasionally. (approximately 5 minutes) Add pecans. Stir.
3. When radicchio and endive are tender, add shrimp. Cook for another minute. Serve warm.
Serves 4.

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Ingredients:
2 lbs. sweet potatoes
2 lbs. russet potatoes
1 1/2 sticks butter (softened)
About 2 cups heavy cream
2 large leeks (sliced thin)
olive oil
sea salt and black pepper
Directions:
Preheat oven to 400 degrees.
1. Rinse all potatoes. Dry well. Put an X on top of each potato.
2. Bake all potatoes in the oven until soft. (about 45 min. to 1 hour)
3. Let potatoes cool for a little while.
4. Take sweet potatoes and scoop out the center. Put in a deep mixing bowl.
5. Add 3/4 stick of butter and 1/2 cup of heavy cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
6. Take russet potatoes and scoop out center into a deep mixing bowl. Add 3/4 stick of butter and 1/2 cup of cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
7. In a large baking pan put sweet potatoes. Spread it out and smooth out top. Sprinkle sea salt and black pepper on top.
8. Put mashed potatoes on top and smooth on top. Sprinkle with a little sea salt and black pepper.
9. Put baking pan in oven. (400 degrees) Bake for about 15 minutes.
10. Meanwhile in a skillet, put 2 tbsp. of olive oil. Add leeks and cook until slightly crispy.
11. Remove potatoes from oven. Pour leeks on top.
Serve hot.