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2 tablespoons olive oil
4 tuna steaks (about ¼ pound each)
4 tomatoes, chopped
1 small red onion, chopped
1 teaspoon minced garlic
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon minced rosemary
Salt and pepper to taste
Heat oil in skillet over medium-high heat. Sauté tuna on both sides – 5 minutes per side for a red to pink inside, longer if you want the inside to get really cooked. In the meantime combine all remaining ingredients and mix well. Serve with the tuna.
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4 zucchini, cut lengthwise
1 head cauliflower, broken into florets
1 red pepper, cut into large strips
1 yellow pepper, cut into large strips
1 orange pepper, cut into large strips
1 red onion, sliced
2 scallions, sliced lengthwise
1 pound mushrooms, sliced
8 whole garlic cloves
2 – 4 tablespoons olive oil
1 – 2 teaspoons kosher salt
½ teaspoon pepper
½ teaspoon rosemary, if desired
Preheat oven to 400 degrees. Combine all or some of these vegetables with oil and spices and place in a large roasting pan. You will need to gauge the amount of oil and spices to the amount of vegetables you use (if you use all of them, use the full amount). Rosemary is a strong herb; I happen to like it but many others don’t so consider your audience before using! Roast for 1 – ½ hours, stirring every 20 minutes.
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1 red onion, sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
2 zucchinis, cut lengthwise
½ pound mushrooms, sliced
1 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon balsamic vinegar
8 ounces mozzarella, cut into small chunks or 8 ounces feta, crumbled
Preheat oven to 400 degrees. Toss together vegetables, olive oil and salt. Roast for 1 hour, flipping over halfway through. Remove from oven and toss with balsamic vinegar. Cool and refrigerate. Remove from refrigerator about 1 hour before serving so it will be a room temperature. Toss with desired cheese just before serving.
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Adapted from original recipe by Michael Chiarello
For the soup:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
For the Matzah Toasts:
5 pieces square matzah
Extra-virgin olive oil
Salt
Preheat the oven to 500 degrees.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
Prepare the matzah toasts: Lightly brush the matzah on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the matzahs are golden brown and just beginning to crisp, about 4 minutes.
In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Purée the tomato mixture in an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat or serve at room temperature. Add the matzah toasts to the top.
Garnish with torn basil leaves.
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(Great on their own, and delicious when leftover on chicken or fish)
9 medium tomatoes
3 tablespoons chopped Italian parsley
2 – 4 teaspoons fresh chopped garlic
Salt and pepper
6 to 8 tablespoons olive oil
Preheat oven to 325 degrees. Cut tomatoes in half and place cut slide up on a stove and oven proof dish. Sprinkle with salt, pepper, parsley and garlic. Pour the oil in the baking dish so that the oil is about ¼-way up the side of the tomatoes (add more oil if necessary). Cook on the stove for about 15 minutes on medium high. When the tomatoes are soft, baste with the oil and put in the oven on the next to highest rack. Cook for 1 hour. Serve as stand alone or over mashed potatoes.
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1 (28 ounce) can low-salt chicken broth
2 ounces dried porcini mushrooms
2 teaspoons olive oil
10 ounces kielbasa, chopped
3 chickens (or about 12 breasts)
12 whole shallots, halved
20 ounce crimini mushrooms, halved
½ pound shitake mushrooms, sliced
2/3 cup chopped shallots
4 teaspoons chopped fresh thyme
4 garlic cloves, chopped
½ cup potato starch
2 – 4 cups hearty dry red wine
Boil chicken broth and dried mushrooms; then let stand at room temperature for about 25 minutes. Chop mushrooms and reserve broth.
Heat oil in large sauté pan and cook kielbasa for about 10 minutes, remove from pan. Sprinkle chicken with salt and pepper and brown chicken on all sides then transfer to platter (if using boneless breasts, you can skip this).
Cook halved shallots in the pot until slightly brown. Add crimini and shitake mushrooms and cook about 6 minutes. Stir in chopped shallots, thyme, garlic and reserved porcini mushrooms. Cook about 2 minutes. Stir in potato starch and mix until thickened about 2 minutes. Stir in wine, mushroom broth, and kielbasa. Add chicken to pot and bring to a boil. Cover pot and cook on simmer until chicken is cooked through about 25 minutes. Remove chicken and boil sauce until slightly thickened, about 5 minutes.
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6 potatoes, peeled and sliced thin
2 (16-ounce) packages farmer’s cheese
4 eggs
2 (8-ounce) packages grated mozzarella cheese
1 teaspoon paprika
2 tablespoons margarine, broken into small pieces
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. Mix together the farmer’s cheese and eggs. Place a very thin layer along the bottom of the pan, then a layer of potato slices. Top with half the remaining farmers’ cheese mixture and 1 package of grated cheese. Add another layer of potatoes, then the rest of the farmer’s cheese. Top with potatoes and then second package of grated cheese. Sprinkle with paprika and dot with margarine. Bake for 1 hour.
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This is a big family favorite – and a big hit with my son-in-law!
4 eggs
½ cup oil
½ cup sugar
¼ cup potato starch
1 teaspoon vanilla
1 (20 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees. Mix all ingredients together well. Pour into a 9-inch round or square pan and bake until golden – about 45 minutes. This is best hot but also good at room temperature. (I’ve even caught some people eating it straight out of the refrigerator!)
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1 – 2 tablespoons oil
1 onion, chopped
1 jalapeno, chopped
2 tomatoes, chopped
1 green or red pepper, chopped
2 cups grated mozzarella cheese
12 matzahs
4 tablespoons oil
Lightly dampen the pieces of matzah. In a medium-sized frying pan heat oil and sauté the vegetables. Place a thin layer of vegetables across a piece of matzah. Sprinkle with a thin layer of cheese (or more depending on your taste) and cover with another piece of matzah. Heat remaining oil in the same frying pan and frying “quesadilla” on both sides until lightly browned and cheese is melted. Repeat with remaining matzah, vegetables and cheese.
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This can be made with canned or fresh fish.
1 pound (16 ounces) canned tuna or salmon or any fresh fish (tuna, salmon, whitefish)
½ onion, finely grated
2 eggs
1 tablespoon potato starch
½ teaspoon salt
1/8 teaspoon pepper
Oil for frying
Combine all ingredients until very well mixed. Form into patties and fry in hot oil until crisp, about 3 to 5 minutes per side. Can be served warm, at room temperature or even cold. Can be served with ketchup or tartar sauce.
Tartar Sauce:
½ cup mayonnaise
½ pickle, finely chopped
2 teaspoons dill
½ teaspoon granulated onion
Mix ingredients well and refrigerate.
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Abigael's On Broadway
Basil
Tierra Sur
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