Wednesday, May 23, 2012
Mark your calendars, the musical maestro will be making his way to our shores again come this June 19th 2012. Yay!
Monday, May 21, 2012
Friday, May 18, 2012
Tuesday, May 15, 2012
Ingredients 9 cloves garlic, minced 1/2 cup olive oil 6 tablespoons butter 1 (15-ounce) can crushed tomatoes Salt and freshly ground black pepper 1 pound spaghetti, cooked al dente 2 tablespoons chopped fresh basil Grated Parmesan, for garnish Directions In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan
Ingredients 1/4 cup olive oil, plus more as needed Kosher salt and freshly ground black pepper 1 small eggplant, chopped 1 zucchini, chopped 1 pepper (red, green, or yellow), chopped 1 onion, chopped 3 small tomatoes, chopped 3 cloves garlic, pressed 2 teaspoons chopped fresh thyme 3 or 4 leaves fresh basil, chopped Splash red wine vinegar Directions Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.
Ingredients 1 cup halved cherry tomatoes Kosher salt and freshly ground black pepper 1 cup cooked great Northern white beans 1 (5 to 6-ounce) can light tuna, packed in oil, drained 1 shallot, thinly sliced 1/4 cup sliced pitted kalamata olives 1/2 long baguette, cut into cubes (slightly stale works great) 2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 3 tablespoons olive oil 2 tablespoons roughly chopped fresh basil leaves (or oregano) Directions In medium serving bowl, add the tomatoes and season with salt and pepper, to taste. Let sit for 10 minutes before adding the beans, tuna, shallots and olives. Just before serving, mix in the bread cubes and combine gently. In a small bowl, whisk together the mustard, vinegar and salt and pepper, to taste. Drizzle in the oil, whisking to blend. Pour over the salad just before serving. Add the basil and toss. Taste for seasoning before serving.
Ingredients 4 stalks celery and their leaves, chopped 1 red grapefruit, supremed, sections halved 1 green onion, finely chopped (greens only) 1/4 cup chopped black olives 2 tablespoons grapefruit juice 1/2 teaspoon sugar 2 tablespoons olive oil Kosher salt and freshly ground black pepper Directions Place the celery, celery leaves, grapefruit, green onions and olives in a medium bowl. In a small bowl, whisk together the grapefruit juice and the sugar. Drizzle in the olive oil, whisking. Add salt and pepper to taste, and pour over the salad. Toss, taste and adjust with salt, if needed.