So Classic...Nana's Favorite
Pasta (your choice)
Fresh Garlic, chopped fine (depending on your taste 5-6 cloves per pound)
Salt / Pepper
Olive Oil
Cook pasta according to directions
While pasta water is boiling heat olive oil (enough oil to toss with pasta) over medium heat
Season oil with salt and pepper
Add garlic to oil and cook
Once garlic is hot and sizzling (about 3-4 minutes)
Remove from heat immediately taking care not to burn the garlic
Drain pasta
Toss pasta with olive oil and garlic
Add more oil if needed
Top with grated cheese
Monday, August 2, 2010
Sunday, August 1, 2010
Roasted Broccoli
So easy...
Broccoli (cut into bit size pieces)
Salt / Pepper
Vegetable Oil
Preheat oven to 350 degrees
Place broccoli in a bowl big enough for tossing
Season with salt / pepper
Coat with vegetable oil and toss
Place broccoli on a non stick cookie sheet
Roast in oven for 30-35 minutes
Broccoli comes out brown and crispy
For less crisp broccoli roast for 25 minutes
Broccoli (cut into bit size pieces)
Salt / Pepper
Vegetable Oil
Preheat oven to 350 degrees
Place broccoli in a bowl big enough for tossing
Season with salt / pepper
Coat with vegetable oil and toss
Place broccoli on a non stick cookie sheet
Roast in oven for 30-35 minutes
Broccoli comes out brown and crispy
For less crisp broccoli roast for 25 minutes
Sunday, July 25, 2010
Grilled Turbot (European Flat Fish)
So Lite...So Delicious
Turbot Fillets
1 Small Onion (sliced thin)
Grape Tomatoes (4-5 halved tomatoes per fillet)
1 Lime
Extra Virgin Olive Oil
Salt / Pepper
Rinse and pat dry Turbot fillet
Place one fillet per piece of foil
Season both sides with salt / pepper
Place thin sliced onion on top of fish
Place halved tomatoes on to top of onion
In a separate bowl zest and juice lime
Slowly whisk extra virgin olive oil into lime zest and juice
Season with salt / pepper to taste
Top fish with lime olive oil
Close foil packet leaving a small opening for steam to escape
Place foil packets on grill for 6 minutes or until fish is opaque and flaky
Turbot Fillets
1 Small Onion (sliced thin)
Grape Tomatoes (4-5 halved tomatoes per fillet)
1 Lime
Extra Virgin Olive Oil
Salt / Pepper
Rinse and pat dry Turbot fillet
Place one fillet per piece of foil
Season both sides with salt / pepper
Place thin sliced onion on top of fish
Place halved tomatoes on to top of onion
In a separate bowl zest and juice lime
Slowly whisk extra virgin olive oil into lime zest and juice
Season with salt / pepper to taste
Top fish with lime olive oil
Close foil packet leaving a small opening for steam to escape
Place foil packets on grill for 6 minutes or until fish is opaque and flaky
Thursday, July 22, 2010
Mozzarella & Tomato
Very simple...Very Beautiful
Tomatos
Wet Mozzarella
Basil
Extra Virgin Olive Oil
Balsamic Vinegar
Salt / Pepper
Slice the tomato in rounds (discarding the top and bottom)
Slice the mozzarella in rounds (taking care to make the tomato and cheese about the same size
On a dish put the tomato down first
Then place a piece of basil on top of the tomato
Then add the slice of mozzarella
Season with a small grind of salt and pepper
Drizzle with balsamic vinegar
Drizzle with extra virgin olive oil
Tomatos
Wet Mozzarella
Basil
Extra Virgin Olive Oil
Balsamic Vinegar
Salt / Pepper
Slice the tomato in rounds (discarding the top and bottom)
Slice the mozzarella in rounds (taking care to make the tomato and cheese about the same size
On a dish put the tomato down first
Then place a piece of basil on top of the tomato
Then add the slice of mozzarella
Season with a small grind of salt and pepper
Drizzle with balsamic vinegar
Drizzle with extra virgin olive oil
Subscribe to:
Posts (Atom)