Archive for Main Dish
No Potato Spinach and Goat Cheese Gnocchi
Posted by: | CommentsI love gnocchi. They are just a pain to make from scratch. This recipe gives you the texture of gnocchi and a little upscale flavor for less work. Enjoy.
No Potato Spinach and Goat Cheese Gnocchi (serves 4)
1 pound fresh spinach
1 pound ricotta or Goat Cheese
2 1/4 cups all purpose flour
2 extra large eggs
1 teaspoon salt
1/2 teaspoon fresh grated nutmeg
1/4 cup grated Pecorino
Steam and chop spinach – drain well. In large bowl stir ricotta and spinach, flour, eggs, salt an d nutmeg and pecorino until it makes a firm ball. Divide into fourths and roll on cutting board until firm and slightly dry. Roll into ropes and make gnocchi.
Boil gnocchi for 6-7 minutes until they float.
Serve with this Sauce
1/2 cup butter (one stick)
1/2 cup sun dried tomatoes sliced
3 tablespoons pine nuts
juice and zest of 1 lemon
grated pecorino for sprinkles
Cook butter, tomatoes and pine nuts in a saute pan till butter is slightly brown. Add Lemon and remove from heat. Top gnocchi and sprinkle with cheese.
Don’t Be a Jerk [Pork]!
Posted by: | CommentsThis is one of my absolute favorite ways to make a pork loin. Then again I like spicy food. The Jerk paste may also be applied to chicken and nice steak fish like tuna. I like pork though, it make a great dish to take to a party and is pretty darn easy to make. I lot of my dive buddies insist on this dish when we have a pre or post dive trip party. Be sure to pair it with your favorite Latin American cerveza (beer). I like Presidente (Dominican) or Imperial (Costa Rica).
Ingredients:
1/4 cup allspice
1 1/2 inch piece of cinnamon
1 teaspoon grated nutmeg
6 scallions, including green tops, sliced
1 Scotch Bonnet chili
salt
freshly ground black pepper
1 tablespoon dark Jamaica rum
1 (4 pound) boned pork loin
Preheat the oven to 350 degrees F. Pulverize the allspice with the cinnamon and nutmeg in a spice mill. Place the spice mixture in a food processor, fitted with a metal blade. Add the scallions and chili. Season with salt and pepper. Process until a paste is formed. Add the rum and mix well.
Rub the mixture all over the pork loin. Cover and allow to marinate for at least 1 hour at room temperature. Increase the oven temperature to 400 degrees F. Remove the meat and place in a roasting pan, and roast for 30 minutes. Reduce the heat to 350 degrees F and continue to roast for 1 1 /2 hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before slicing. Best served with the Black Beans and Fried Plantains. Try coconut rice pudding for dessert.
Spicy Goat Cheese Pasta and Hazelnut Pesto
Posted by: | CommentsI like this recipe for its versatility and great taste. This dish can be used as a side dish or a main course. The leftovers may be reheated or left cold as a pasta salad. I usually make a double recipe every time for this purpose. I love quick and easy meals especially during the work week. This recipe is a workhorse for that meal strategy.
Penne with Spicy Goat Cheese and Hazelnut Pesto (serves 4 – 6)
16 ounces Penne Pasta (use less for a thicker sauce)
1 batch Hazelnut Pesto
4 ounces fresh Goat Cheese
Directions: Start cooking Penne Pasta according to directions. While that cooks, make the Hazelnut Pesto in a food processor (see directions below). When Pasta is almost done (al dente), drain and stir in the goat cheese. Once goat cheese is evenly dispersed, mix in Hazelnut Pesto and heat on low for 1 minute (or heat in skillet). Serve. Top with cheese if you like.
Hazelnut Pesto
½ cup Olive Oil
¼ cup Hazelnuts
2 cups Fresh Basil (loosely packed)
1 tsp Red Pepper Flakes (use less for less spice)
2 cloves garlic
In a food processor, place the Basil, garlic, red pepper flakes, and hazelnuts. Pulse 3 times to start chopping. Turn processor on and drizzle in the olive oil until a smooth texture liquid is achieved.
Pasta Doughs
Posted by: | CommentsThere’s nothing like comfort food. Many of us consider pasta a comfort food. When you have a little time – fresh home made pasta make a meal. Here are some of my favorite dough recipes. Enjoy!
Basic
3 1/2 to 4 cups unbleached all purpose flour
4 extra large eggs
1/2 teaspoon olive oil
Knead and let rest for 30 minutes, then shape.
Green Pasta
3 1/2 to 4 cups unbleached all purpose flour
4 extra large eggs
1/2 teaspoon olive oil
6 ounces frozen finely chopped spinach, defrosted and dried
Knead and let rest for 30 minutes, then shape.
Black Pepper
3 1/2 to 4 cups unbleached all purpose flour
4 jumbo eggs
1/2 teaspoon olive oil
2 Tablespoons finely ground pepper
Knead and let rest for 30 minutes, then shape.
