Cucumber Salad Gurkensalat

Cucumber Salad Gurkensalat

Ingredients:

2 lg English cucumbers, unpeeled
1/2 teaspoon salt, divided
1/4 cup light sour cream
3 T low-fat plain strained yogurt
1 1/2 tablespoon cider vinegar
1 T. fresh dill chopped, plus more for garnish
1/2 teaspoon ground pepper, more for garnish
Directions:

Using a mandolin slice the cucumbers into rounds.  Sprinkle with 1/4 teaspoon salt and allow to release some of the water.

In another bowl, place the sour cream and the strained yogurt, whisk until well mixed.  Add the vinegar and continue whisking until dressing is thinner.

Add the chopped dill and pepper, mix well.  Refrigerate dressing until needed. 

Mix the dressing and cucumbers making sure they are well coated. Garnish before serving serving.

Rigatoni & Ricotta Meatball Bake

Rigatoni & Ricotta Meatball Bake

What is it about pasta and meatballs baked with gooey cheese that can make any winter day seem less frigid and make the entire family happy? In this version, ricotta keeps the meatballs moist and tender and a simple sauce lets the traditional flavours shine through—and did we mention gooey, melty cheese? A crisp Caesar salad or green salad with a balsamic vinaigrette completes the tradition. Serves 6 to 8
Ingredients:
Tomato Sauce
2 tbsp (30 mL) olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 tsp (10 mL) dried basil
1½ tsp (7 mL) dried oregano
Salt and freshly ground pepper
2 cans (each 796 mL) tomatoes, preferably San Marzano
Granulated sugar (optional)

Meatballs
2 eggs
½ cup (125 mL) dry bread crumbs
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground pepper
1 cup (250 mL) ricotta cheese
1 clove garlic, minced
2 tbsp (30 mL) chopped fresh basil, or 1½ tsp (7 mL) dried
1½ lbs (750 g) lean ground beef or veal, or a mixture
1 lb (500 g) rigatoni pasta
2 cups (500 mL) shredded provolone or mozzarella cheese, about 8 oz (250 g), divided
⅓ cup (80 mL) freshly grated Parmesan cheese

Directions:
For the tomato sauce, heat oil over medium heat in a deep pot. Add onion and cook, stirring, for about 5 minutes or until softened but not browned. Add garlic, basil, oregano and ½ tsp (2 mL) each salt and pepper; cook, stirring, for 3 minutes until fragrant.

Add tomatoes and bring to a boil, breaking up with a spoon. Reduce heat and boil gently, stirring occasionally, for about 20 minutes or until sauce is thickened and flavours are blended. Season to taste with salt, pepper and sugar (if desired).

Meanwhile, preheat oven to 450°F (230°C). Line a large rimmed baking sheet with foil.

For the meatballs, whisk eggs in a large bowl until blended. Stir in bread crumbs, salt, pepper, ricotta cheese, garlic and basil. Add beef, and using a fork, combine with egg mixture, just until evenly distributed but without overworking the meat. Using a scant ¼ cup (60 mL) of meat mixture for each meatball, shape into 2-inch (5-cm) meatballs and place on prepared baking sheet, spacing apart.

Bake for about 20 minutes or until no longer pink inside. Let cool on sheet for 5 minutes. Reduce oven temperature to 375°F (190°C).

Meanwhile, in a large pot of boiling salted water, cook rigatoni according to package directions just until almost al dente (you want it a little under-done). Drain and return to pot.

Reserve 1 cup (250 mL) of the tomato sauce. Add remaining sauce to pasta with 1 cup (250 mL) of the provolone and the Parmesan cheese. Toss to evenly combine.

Spread pasta mixture into a 12- to 16-cup (3- to 4-L) shallow baking dish. Nestle meatballs into pasta and spoon reserved sauce on top of meatballs. Sprinkle with remaining provolone.

Bake for about 20 minutes or until bubbling, cheese is melted and meatballs are browned.  Serves 6 to 8

Spaghettini With Ginger-Tomato Sauce & Ricotta Salata

Spaghettini with Ginger-Tomato 

Sauce & Ricotta Salata

Fresh ginger is rare in Italian cooking; however, it can be found in a few dishes from the south, like this punchy pasta adapted from River Cafe Cookbook Green by Ruth Rogers and Rose Gray (Ebury Press, 2000). Ricotta salata is a mild, firm sheep’s milk cheese, which is available at select cheesemongers and Italian food shops like eataly.ca.
Serves 4 to 6 

Ingredients:
1 can (798 mL) whole Italian plum tomatoes
4 tbsp (60 mL) extra virgin olive oil, divided
2 tbsp (30 mL) finely chopped garlic
2 tbsp (30 mL) finely chopped ginger
1/2 tsp (2 mL) dried chili flakes, or more to taste
Salt, freshly ground pepper and sugar to taste
1 lb (455 g) Italian dried spaghettini
3/4 cup (175 mL) freshly grated ricotta salata, plus more for serving
1/4 cup (60 mL) chopped mint, plus more for serving

Directions:
Empty contents of tomato can into a mixing bowl. Gently crush tomatoes with hands, removing any stray bits of skin and tough core. Set aside

In a large, heavy-bottom pot, heat 2 tbsp (30 mL) olive oil over medium heat. Add garlic and ginger. Cook, stirring often, so it sizzles but doesn’t brown, for 2 minutes. Add chili flakes. Cook 10 seconds. Stir in tomatoes. Raise heat to medium-high. When it starts bubbling, adjust heat to maintain a gentle simmer. Cook, stirring occasionally, until thick and delicious, about 30 minutes. Season lightly with salt and generously with pepper. If it’s tart, add enough sugar to soften. Keep warm over low heat.

Bring a large pot of salted water to a boil. Cook pasta according to instructions on package. Drain and add to sauce. Add remaining 2 tbsp (30 mL) olive oil, cheese and mint. Mix thoroughly. Taste for salt.

Serve in warmed bowls sprinkled with more cheese and mint.
Serves 4 to 6

Linguine With Shrimp, Cherry Tomatoes, Feta And Mint

                                                     

Linguine with Shrimp, Cherry Tomatoes, Feta, & Mint

This recipe takes the classic Greek dish Garides Saganaki and turns it into a delightful pasta. While Italians would bristle at pairing cheese with seafood, the combination of sweet shrimp, tangy tomatoes and briny feta is undeniably delicious.

Ingredients:
1 1/4 lbs (565 g) ripe vine cherry tomatoes (about 2 pints)
1 lb (455 g) dried linguine, preferably Italian
1/3 cup (80 mL) extra virgin olive oil
6 cloves garlic, thinly sliced
1 lb (455 g) shrimp (31-40 count), peeled, deveined
1/2 tsp (2 mL) dried oregano
Salt and freshly ground pepper to taste
Crumbled feta and chopped mint to garnish

Directions:
Halve tomatoes through cores. Using the handle of a teaspoon, scoop out seeds and save for vegetable stock. Set tomatoes aside.

Bring a large pot of salted water to a boil. Cook linguine according to instructions on the package. As soon as you drop the pasta in the water, heat oil and garlic in a large pot over medium heat. Once it starts to sizzle, cook for 1 minute. Add shrimp, tomatoes, oregano, salt and pepper. Cook, stirring occasionally until shrimp are just cooked through, 4 to 5 minutes. Remove from heat while pasta finishes cooking.

When pasta is done, drain and add to pot with sauce. Mix thoroughly with tongs. Taste for salt and pepper.

Transfer to warmed serving bowls. Sprinkle with feta and mint.
Serves 4 to 6

Roast Cornish Hen With Pomegranate Glaze

  Roast Cornish Hens With Pomegranate Glaze        

If fresh hens are available, they are juicier and have a better texture than frozen ones. Four small hens will feed 4 people; larger ones may be cut in half, serving half per person. However, make an extra in case people want seconds. Use low-sodium or homemade chicken broth in the sauce, for the best taste.

Herb Butter
¼ cup (50 mL) butter, softened
2 tbsp (25 mL) chopped parsley
2 tbsp (25 mL) chopped fresh chervil or tarragon
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper

Glaze
2 tbsp (25 mL) chopped shallots
½ cup (125 mL) red wine
½ cup (125 mL) pomegranate juice
2 cups (500 mL) chicken broth
3 tbsp (45 mL) chilled unsalted butter, cut in squares
¼ tsp (1 mL) truffle oil or more to taste

Directions:

Remove backbones from hens by cutting along either side with kitchen shears. Take a knife and cut through the small piece of cartilage just above the breastbone. Bend the hen backward to expose breastbone, and gently remove. Remove wing tips and first joint. Reserve bones for stock or discard (or have the butcher do it).

Preheat oven to 400°F (200°C).

Beat together butter, parsley, chervil and lemon rind and reserve. 

Heat olive oil in a skillet over medium-high heat. Season hens with salt and pepper and place, 1 at a time, skin-side down in skillet. Cook for 3 minutes or until golden, then turn over and cook another minute. Remove hens to rack over a roasting pan, skin-side up and reserve skillet for making glaze. Brush hens with seasoned butter.

Bake hens for 35 to 40 minutes or until juices are clear.

Remove fat from skillet while hens are roasting and wipe with paper towel. Add shallots, red wine and pomegranate juice over high heat. Bring to boil and reduce until syrupy, about 3 to 5 minutes. Add broth and continue to cook until reduced by half, about 5 to 7 minutes. Beat in butter. If sauce is too thin boil until slightly thickened. Season with salt and pepper. Stir in truffle oil to taste. Re-warm when needed.

Cut hens in half and coat with a little glaze. Drizzle the plate with any remaining glaze.

Serves 4

Mixed Greens with Fig-Yogurt Dressing

Mixed Green Salad with Fig-Yogurt Dressing

Figs are so plentiful in Southern California. I found this recipe in my Food & Wine magazine and thought this sounded like a "pleaser" for my family. You know when mom likes something, you will find it being served more often!

Ingredients:

1/4 cup plus 2 Tablespoons dried figs, stemmed and halved

2 cups boiling water

1/2 cup plain low-fat yogurt

1 Tablespoon fresh lemon juice

1 Tablespoon balsamic vinegar

Salt and Freshly ground pepper

8 cups mixed greens

1 cup shaved Parmigiano-Reggiano cheese (3 ounces)

***

Directions:

In a small heat proof bowl, soak the figs in the boiling water until softened, about 15 minutes, then drain.

Transfer two-thirds of the soaked figs to a blender. Add the yogurt, lemon juice and vinegar and puree until smooth. Add the remaining figs to the blender and pulse once or twice, until the figs are coarsely chopped. Season the dressing with salt and pepper. In a large bowl, toss the greens with the dressing and top with the cheese shavings and serve right away.