The recipe sharer
This is something you can whip up in seconds! Thanks to James Martin for this recipe.
14 oz smoked trout
2 tsp creamed horseradish, optional
3 tbsp heavy cream
1 squeeze lemon juice
1 pinch black pepper
Flake the smoked trout and place in a mixing bowl with the creamed horseradish, if using, and the heavy cream.
Mash with a fork until well mixed and add a squeeze of lemon juice and season to taste with some salt and freshly ground black pepper.
Serve with hot buttered toast points!
Perfect to have on hand for when people drop by. (not that they do in LA!) It’s a great starter for a dinner party and something you have already made at least two weeks earlier!
12 oz Greek feta cheese, cubed
2 large garlic cloves
1/2 tbsp mixed peppercorns
8 coriander seeds
1 bay leaf
2 tbsp capers, drained
1/2 cup Kalamata olives, drained (or your favorite olive)
fresh oregano or thyme sprigs
Olive oil to cover
A large preserving jar
Toasted french bread and chopped tomatoes at serving time
Cube the cheese
Thickly slice the garlic
Lightly crush the peppercorns
Pack the feta cheese into a large preserving jar with the bay leaf – interspersing with garlic, coriander/peppercorns, capers, olives and thyme and/or oregano sprigs
Pour in enough olive oil to cover the cheese
Close tightly and allow to marinate for 2 weeks
To serve, lift out the cheese/olives etc and place on hot toast, garnish with chopped tomatoes and drizzle some of the flavored oil marinade over it all
This is a really gorgeous hummus from Gordon Ramsey. Ras del hannout is well worth making and adds such an exotic flavor to the roasted butternut squash. With the fresh ginger and garlic added, it’s truly a winner.
Serves 8 to 10
1 butternut squash, (about 1 3/4lbs to 2lbs), peeled, seeded and cubed
2 garlic cloves, crushed
1 inch piece of fresh root ginger, peeled and finely chopped
Olive oil
Sea salt and freshly ground black pepper
1 tbsp tahini
1 15 oz can of chick peas (Garbanzo beans)
Juice of 1/2 lemon
Warmed or griddled pitta bread or flat bread to serve
For the ras del hannout
1 cinnamon stick
1 tsp whole cloves
1 tbsp coriander seeds
1/2 tbsp fenugreek seeds
1/2 tbsp fennel seeds
1 tbsp mustard seeds
1/2 tbsp cumin seeds
1 tsp paprika
First make the Ras del hannout spice blend.
Break the cinnamon stick into pieces. Place in a dry pan with the cloves and all the seeds and toast over medium heat for about 1 minutes, until aromatic and the seeds are popping. (shake the spices in the pan as you heat them to prevent burning)
Once heated, remove from the heat and add the paprika.
Place in a spice grinder, blender or pestle and mortar and grind until the mixture is a powder – sift it if necessary.
The spice blend will keep for up to three months if stored in an airtight container.
Preheat the oven to 350 F
Make the hummus.
In a large bowl, mix the cubed squash, garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the spice mix.
Season with salt and pepper and scatter in a single layer in a roasting tray.
Place in a preheated oven and cook for 30 minutes until tender all the way through.
Once the squash is soft, add the contents of the tray to a blender or processor, discarding the garlic skins first.
Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tbsp olive oil.
Blend until smooth.
Taste and adjust the seasoning as necessary – you might need more lemon juice.
Transfer the hummus to a bowl and sprinkle with a little spice mix (I also used some fresh cilantro in the picture).
Drizzle with olive oil and serve with warmed or griddled pitta bread
Another killer appetizer!
8 first-course servings
2 cups walnuts (about 7 ounces)
1 lb Roquefort cheese, at room temperature
1 cup creme fraiche or sour cream
4 medium Granny Smith apples
2 tbsp plus 2 tsp fresh lemon juice
1/4 cup pure olive oil
2 tbsp Dijon mustard
1 tbsp plus 1 tsp balsamic vinegar
salt and freshly ground black pepper
Crust bread, for serving
Preheat the oven to 350 F
Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Let cool.
Line a 7 by 5 inch loaf pan with plastic, leaving 3 inches of overhang all around. In a large bowl, break up the Roquefort with a fork until slightly chunky.
Add the walnuts and creme fraiche and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top.
Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight.
Peel, core and thinly slice the apples. In a medium bowl, toss the apples with 2 tbsp of the lemon juice.
In a small bowl combine the remaining 2 tsp of lemon juice with the olive oil, mustard and balsamic vinegar. Season with salt and pepper. Pour the vinaigrette over the apples and toss well.
Unmold the Roquefort terrine and discard the plastic wrap.
Run a thin knife under hot water and wipe it off, then cut the terrine into 3/4 inch-thick slices, rinsing and drying the knife after each cut.
Arrange the slices on small plates and serve with the apple salad and bread
So earthy and rich. A great cold weather appetizer.
Makes about 2 1/2 cups
4 tbsp butter
2 tbsp olive oil
1/2 Spanish onion
8 oz white mushrooms, sliced 1/4 inch thick
8 oz portobello mushrooms, stemmed and sliced 1/4 inch thick
4 sprigs of fresh rosemary, leaves removed and chopped finely
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 tbsp dry white wine
4 oz gorgonzola, crumbled
1 cup heavy cream
1 sourdough bread boule, hollowed out
Fresh rosemary sprigs, for garnish
1 baguette, sliced, for serving
Put the butter and olive oil in a large skillet and set over medium heat.
Slice the onion into thin slivers and add them to the pan.
Reduce the heat to low and cook the onions for 15 minutes until translucent.
Add the mushrooms, rosemary, salt and pepper and raise the heat to medium and cook, stirring occasionally, until the mushrooms give up their liquid.
Let the mixture simmer until the mushroom liquid has reduced by 3/4.
Add the white wine and reduce again until the pan is almost dry.
(The recipe can be made the day before up to this point, if necessary. Reheat the mushroom mixture to continue with the recipe)
Add the crumbled gorgonzola and heavy cream.
Bring to a simmer and reduce by half.
Season, to taste, with salt and pepper, and spoon into the hollowed out boule.
Garnish with a few rosemary sprigs and serve immediately with sliced baguettes for dipping.
This addicting recipe is from the great Eric Ripert” chef at my favorite fish restaurant, Le Bernadin.
Serves 8
The fries
8 Portobello mushrooms
3 eggs, lightly beaten
3 cups fine breadcrumbs
1 cup grated pecorino cheese
1 tsp dried thyme
1 1/2 tsp salt
2 tsp freshly ground pepper
1/2 cup all purpose flour
canola oil for frying
The truffled aioli
2 egg yolks
1/4 cup fresh lemon juice
1 tsp minced garlic
1 cup canola oil
1/2 cup olive oil
2 tbsp white truffle oil
fine sea salt and freshly ground black pepper
Trim the stems of the mushrooms, remove the gills and gently wipe the caps with a damp cloth.
Cut the Portobello caps into 1/2 inch strips
Combine breadcrumbs, cheese, thyme, salt and pepper in a shallow dish. Toss the mushrooms “fries” in flour to coat evenly, then dip into the egg and roll in the breadcrumbs.
Heat about 1 inch of oil in a large skillet over medium heat. Working in batches, place the breaded mushrooms strips in the hot oil and cook on all sides until golden brown, 3 – 4 minutes.
Transfer to a paper lined tray.
To make the aioli;
Combine the egg yolks, lemon juice and garlic in a blender, turn the blended on medium and drizzle the canola oil and olive oil into the blender in a steady stream until emulsified into the eggs and is fully incorporated.
Season with truffle oil, salt and freshly ground pepper.
I would take this to a desert island if I could have an oven on it!!
Makes about 20 servings
1 lb goat cheese
2 cups dried Mission figs, sliced
Enough sweet Marsala to cover figs when cooking (2-3 cups)
1/4 cup olive oil
3 large Spanish or sweet onions, thinly sliced
8 large garlic cloves, crushed
3 good-sized rosemary sprigs, stripped of leaves and chopped
2-3 tsp salt
freshly ground black pepper
2 sliced baguettes, for dipping
Preheat the oven to 375 F
Crumble the goat cheese into an oven safe dish and set aside
In a saucepan combine the figs and enough sweet Marsala to barely cover the figs.
Place the saucepan over high heat and bring to a boil, cover and remove from the heat and let the figs plump up while you’re cooking the onions.
Pour the olive oil into a large skillet and place over medium heat.
Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 20 minutes or until golden. Taste and add more salt if necessary
Using a slotted spoon remove the plumped figs from the saucepan, leaving behind any of the liquid.
Add the figs to the cooked onions, stir to combine and then spoon over the crumbled goat cheese.
Place the dish into the top half of the oven for about 20-25 minutes, until the edges begin to bubble.
Remove and serve immediately with sliced baguette. It’s best when served straight from the oven.
*It’s nice with a little runny honey drizzled over too
Delicious and a show stopper! Try it for a Thanksgiving or Christmas cocktail instead of the usual eggnog!
Makes about 8 servings
3 egg yolks
15 oz cream of coconut (Use the Coco Lopez brand from the supermarket)
15 oz evaporated milk
8 oz condensed milk
1/2 pint vanilla ice cream
2 cups white rum (like Bacardi)
1/2 tbsp vanilla extract
1/2 tsp ground cinnamon
In a large blender combine all the ingredients.
Pour into a large pitcher and place in the refrigerator for about 2 hours.
Serve chilled
For those peanut butter addicts!!!
3 tbsp creamy or crunchy peanut butter
3 tbsp fresh lemon juice
1 tbsp plus 2 tsp olive oil
1 clove garlic, crushed
1/2 tsp ground cumin (I use roasted)
1/2 tsp ground black pepper
3/8 tsp Kosher salt
1 (151/2 oz ) can chickpeas (Garbanzo beans) rinsed and drained
7 tbsp water
1 English cucumber, cut into 48 1/4 inch thick slices
Place the peanut butter in a small microwave – safe bowl; microwave at HIGH for 20 seconds.
Combine the peanut butter and the next 7 ingredients (through the garlic) in a food processor.
With the food processor running, slowly drizzle in the water/
Process until smooth.
Serve with the cucumber dippers
You can’t have too many recipes for this extremely low calorie vegetable.
Serves 4
1 large cauliflower cut into florets of about 1 1/2 inches each
3 tbsp olive oil
1 tsp powdered turmeric
1 tbsp grated fresh ginger
1 jalapeno, finely sliced
1/2 tsp black mustard seeds (they look brown to me!)
1/3 tsp fenugreek seeds
3 tbsp water or stock
salt and pepper to taste
3 scallions, sliced thin on the diagonal, for decoration
Preheat the oven to 350 F.
Bring a large pot of water to a rolling boil. Blanch the cauliflower florets for 2 to 3 minutes and immediately remove, drain and put into a large bowl.
In a small bowl, combine the olive oil, turmeric, mustard seeds, fenugreek, salt and pepper, grated fresh ginger, jalapeno and a dash of stock/water. Mix well.
Pour this mixture over the blanched cauliflower while still steaming and toss to coat everything.
Transfer this to a roasting pan and make sure to have all the cauliflower in a single layer and not crowded.
Cook uncovered until fork tender – about 25 minutes and starting to get golden brown and toasty.
Transfer to a platter and scatter with the scallions.