Tuesday, August 16, 2011

Balsamic Brussel Sprouts

I have never been a huge brussel sprouts fan. I have nothing against them, they just don't seem to end up making into my rotation often. The other day while at the store my son, asked what they were, what better way to tell then to get them and give a taste.

This is a super simple recipe, that even the kids loved.

Balsamic Roasted Brussel Sprouts
Brussel Sprouts
Olive oil
salt and pepper

Remove any of the outer leaves of the brussel sprouts that are wilted, then cut in half. Toss with vinegar, oil and season with salt and pepper.


Roast in a 400 deg oven about 15 minutes, then turn over.


Cook for another 10 to 15 minutes until then are nicely roasted and cooked through.


Tuesday, August 9, 2011


What may be my favorite tapa, just happens to be made with but three ingredients.

Potatoes * Eggs * Onion
Look here for directions


Saturday, August 6, 2011

Two easy Med dips

Here are two great Mediterranean dips, baba ganoush and tzatziki. Serve both with pita.

Yogurt * Cucumber * Garlic
Cut the cucumber in half, and scoop out the seeds. Puree with garlic and yogurt and a little oil. Season with salt and pepper.

You can add lemon and / or dill as well.


Eggplant * Tahini * Garlic
Roast the eggplant in a 400 deg oven for about 45 min to an hour, until soft.
Let cool and scoop out insides. Puree with tahini, garlic, lemon, extra virgin olive oil and season with salt and pepper.


Friday, August 5, 2011


My sister-in-law and her girlfriend came over for dinner last night, and has been the case they give me a "food challenge" they give me an ingredient and I create a dinner around it.

Last night was nectarines. Sticking with my 3 ingredient recipes I came up with this refreshing summer soup

Cucumber * Nectarines * Feta
Puree the cucumber with nectarines. Then strain. Season with salt and pepper. Chill the liquid and use the solids to make granita. Freeze in a shallow pan, mixing every half hour to create a slushy mix.

Top the chilled soup with the granita and crumbled feta.


Thursday, August 4, 2011

The best summer salad

Need I say more:

Tomatoes * Mozzarella * Basil
Drizzle with extra virgin olive oil and balsamic vinegar, season with salt and pepper.


Wednesday, August 3, 2011

Cauliflower take 2

Last year I made a cauliflower dish where you puree part and serve the rest as "steaks". It was good, but needed a little something else. Last night I tried adding some grilled corn and roasted peppers, and it definitely lifted the dish up.

Cauliflower * Corn * Peppers
Trim the out side of the cauliflower and with the stem attached cut into 2 or 3 thick slices. Chop the remaining pieces and boil or steam until soft in salted water. Puree the cooked pieces with some grilled corn and roasted pepper, thinning with the cooking liquid and season with salt and pepper.

Preheat oven to 400 deg. Heat oil in an oven proof pan and saute the steaks on one until brown then flip and put in oven to finish cooking through about 10 minutes.

Make a salad with some corn and peppers, oil and vinegar and season with salt and pepper.

To plate, place some of the puree on the plate, top with a steak and top with the corn salad.


Tuesday, August 2, 2011

Polenta and eggs

I am always up for eggs for dinner. They make a great addition to almost anything, they are simple to make and can jazz up leftovers.

Polenta * Eggs * Spinach

Prepare the polenta and reheat by grilling or pan frying.
Meanwhile fry or poach an egg.
Top with fresh, sauted or pesto spinach.

Season with salt and pepper.


Monday, August 1, 2011

Homemade Mustard

As anyone who follows this blog knows, my son is a huge mustard fan. So I figured it was about time to make our own.

I was painfully simple.

Mustrad * Vinegar * Salt
Mix about 1/4 cup mustard powder with 3 Tbs each yellow and brown mustard seeds with 1/4 cup warm water. Let sit about 20 minutes.
Add about 1/4 cup vinegar (red, white, sherry...) and 2 tsp salt.
Mix and place in a jar and refrigerate over night.

You can blend some or all of it to make smoother.


You can also add a range of flavors to enhance your mustard... honey, fresh or dried herbs, nuts... the options are endless.