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Archive for the ‘Pine Nuts’ Category

Makes 6 servings

  • 2 1/2 pounds tiny new red potatoes, halved or quartered
  • 1 medium red onion, cut in wedges
  • 1/4 cup olive oil, divided
  • 2 tablespoons snipped fresh rosemary
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 medium red sweet pepper, cut into bite-sized strips
  • 3 tablespoons pine nuts, toasted
  1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
  2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
  3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature.

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Makes 4 servings

  • 4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)
  • 2 tablespoons crumbled Gorgonzola or blue cheese
  • 2 tablespoons soft onion-garlic cream cheese
  • 1 to 2 tablespoons butter, softened
  • 1 tablespoon chopped pine nuts or walnuts, toasted
  • Salt
  • Thinly sliced fresh basil or chopped parsley
  1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)
  2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap; chill.
  3. Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley.

To Grill Directly:Grill the steaks on the grill rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for medium doneness.)

To Broil: Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from heat to desired doneness, turning steaks over once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20 minutes for medium doneness.)

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Makes 4-6 servings

  • 3 garlic cloves
  • 4 anchovy fillets, chopped
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tbsp Dijon mustard
  • 1/2 cup olive oil
  • 1 tsp olive oil, for greasing
  • 2 cups basic polenta
  • hot vegetable oil, for deep frying
  • 2 large heads of romaine lettuce, halved lengthwise
  • 1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
  • 1/2 cup pine nuts, lightly toasted
  • 1 1/2 oz shaved Parmesan cheese
  • salt and freshly ground black pepper
  1. For the dressing: In a food processor, chop the garlic and anchovies.  Blend in lemon juice and mustard.  With machine running, gradually blend in the 1/2 cup oil.  Season with salt and pepper. 
  2. For the polenta croutons: Prepare polenta according to package directions.  Coat a small baking sheet with olive oil.  Transfer the hot poletna to the baking sheet, spreading it evenly to form an 8x5x3/4″ thick rectangle.  Cover and refrigerate until cold and firm, about two hours. 
  3. Cut the polenta into 3/4″ cubes, then pat dry with paper towels.  Add enough vegetable oil to a large, heavy frying pan to come 1 inch up the sides of the pan.  Heat over high heat.  Working in batches of 10, carefully add the polenta cubes in the oil one at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. 
  4. Using a slotted spoon, transfer croutons to a paper towel-lined plate to drain excess oil. 
  5. For the salad: Prepare a charcoal or gas grill for high heat or preheat a ridged grill pan over high heat.  Grill the lettuce until lightly charred, about 2 minutes per side. 
  6. Cut the lettuce into bite-size pieces.  In a large bowl, combine the warm grilled lettuce with the sun-dried tomatoes, pine nuts, and Parmesan cheese.  Toss salad with enough dressing to coat, and season to taste with salt and pepper.  Scatter warm polenta croutons over the salad and serve. 

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Makes 6 servings

  • 6 medium red, yellow, orange and/or green peppers
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 oz ground white-meat chicken or turkey
  • 1 1/2 cups cooked long-grain brown or white rice
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper
  • 1/4 cup pine nuts (optional)
  1. Cut stem ends from each pepper and reserve, keeping matching tops and bottoms together.  Remove seeds and membranes from peppers and discard. 
  2. Preheat oven to 350°F.  Prepare filling: In nonstick 12″ skillet, heat olive oil and add onion, celery, and garlic; cook over medium heat 5 minutes or until soft.  Add chicken and cook 5 minutes or just until no longer pink, stirring occasionally.  Remove from heat and stir in rice, parsley, 1/2 tsp salt, 1/4 tsp pepper, and pine nuts, if using. 
  3. Arrange peppers, close together, in baking dish just large enough to hold peppers; replace tops.  Cover and bake 45-55 minutes or until peppers are tender. 

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Serves 4

  • 1 lb fresh cheese ravioli
  • 4 small zucchini, sliced into 1/4″ rounds
  • 3 tbsp olive oil
  • 1/2 crushed red pepper flakes
  • 1/2 cups freshly grated Parmesan cheese, divided
  • 2 cloves garlic, crushed
  • 1/4 cup pine nuts
  • 1 tsp freshly ground pepper
  • coarse salt
  • 2 tbsp Italian parsley, chopped, divided
  1. Preheat oven to 400°F.
  2. Bring a large pot of salted water to a rolling boil.  Add a couple drops of oil to the water. 
  3. Place the zucchini on a greased baking sheet in a single layer and drizzle with olive oil, red pepper flakes, 4 tbsp of Parmesan cheese and salt and pepper.  Sprinkle with garlic and roast for 20 minutes, tossing halfway through.  During the last minute or two, broil on high to get crispy. 
  4. Meanwhile, add the ravioli to the boiling water and cook for about 7 minutes or until cooked through but still firm to the bite. 
  5. Drain the pasta and toss gently with the zucchini and the rest of the Parmesan cheese.  Serve immediately and garnish with pine nuts, parsley and additional Parmesan cheese. 

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