Savory Couscous

In a small casserole dish mix together 1 1/2 cups couscous, 1/3 cup crushed capers and 1 small zucchini peeled and finely chopped. Season with oregano, basil, garlic powder and pepperoncini flakes to taste.

In a small sauce pan, boil 1 1/2 cups chicken stock and 1/4 stick butter. When stock and butter are boiled, pour into the casserole dish over the couscous, zucchini and capers. Swish around and cover the dish. Let sit off heat for at least 10 minutes.

Uncover and fluff with a fork. Serve as a side dish with fish.

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Zucchinetti Colitti

In our family, they rhyme.

Clean and pat dry several zucchini squashes. Trim ends. Slice lenghthwise into thin flat pieces. Then slice each piece into long thin strips. Like spaghetti.

In a skillet, heat olive oil and brown a small chopped red onion and a couple rough chopped Crimini mushrooms. Season with garlic powder, oregano to taste. Deglaze with half a cup dry red wine. Add 1 can whole San Marzano tomatoes. Chop and stir. Add basil and red pepper flakes. Stir. Reduce sauce by half on low heat. Add the zucchinetti strips and stir until coated with sauce and slightly soft.

Serve with grated cheese and lemon zest.

 

Can add any chopped meat in the browning process if desired for a heartier meal.

Roasted Corn-on-the-Cob

Got sweet white corn from Krupski’s farm stand in Cutchogue. Then at Harbes family farm in Mattituck, they were serving roasted corn. How did they make that?

Preheat oven to 450 degrees. Shuck the corn of husks and silk. Make sheets of aluminum foil big enough to wrap around the corn. Place corn on each sheet. Put unsalted butter pats and kosher salt on each cob. Turn over and put more pats of butter and kosher salt. Wrap loosely in the foil and place on a cookie sheet.

Roast for 25 minutes. Remove from oven and let stand wrapped for another 15 minutes. Better than steamed!

Baked Turnip Casserole

Perfect side with Osso Buco, Braised Oxtails or even the traditional Thanksgiving Day turkey. Smooth. Nutty. Delicious.

Chop a large peeled turnip into small chunks and cover with water in a saucepan.

Cover and boil until chunks are tender. Drain. Let cool to room temperature.

In a bowl, hand mash with a 1/4 stick butter and 1/4 cup milk. Season with salt  & pepper to taste.

Stir in 1/2 cup plain yogurt, and add a pinch of cayenne. With a hand mixer, blend until smooth and creamy.

Pour into a casserole dish and bake at 400 degrees for 20 minutes or until brown on top.

Fresh Pasta Mozzarella

Access to fresh pasta has rekindled a preference for it when possible. It is different, lighter and a bit stickier which makes sauces adhere better. It cooks much faster 2-3 minutes. No. I won’t go as far as to make it from scratch.

In a non-stick fry pan, heat a little olive oil. Add hot pepper flakes and fresh chopped parsley. Add fresh chopped mushrooms. Brown.

Add par-boiled asparagus pieces and brown. Or broccoli.

Season with dried oregano, basil to taste.

Add a couple pats of butter and heat to finish.

Meanwhile, in a separate pot, boil water and cook fresh pasta, 2-3 minutes. Drain.

Toss in small fresh mozzarella balls.

Serve covered with vegetable sauce.

Top with grated romano/parmesan mix and lemon zest.

Radicchio Anchovy Braise

Best side dish I’ve made in a while. Serves 2.

In a non-stick fry pan, heat oil from jar of Sicilian anchovies.

Add wedges of a fresh radicchio and brown.

Add 6-7 of the Sicilian anchovy fillets from the jar, minced.

Pour in 1/2 cup chicken broth, bring to boil. Cover and simmer for 8 minutes.

Add another cup chicken broth and 1 cup fresh pasta. Cover and boil 2-3 minutes.

Stir to make sure pasta is separated. When pasta is cooked and tender, uncover and heat for another 2 minutes.

Serve pasta and braised radicchio and broth in large bowls.

Drizzle with balsamic vinegar.

Garnish with anchovy fillets to taste and grated parmesan/romano cheese.

Should be brothy and anchovy taste subtle.

Cucumber Tomato Salad

Serves 4 as a side salad.

Into a large bowl add~

6 peeled sliced pickle cukes
1 small sliced red onion
Generous amounts of:
dried oregano
cracked black pepper
fresh basil leaves chiffonade

Sprinkle celery salt to taste.

Add 1/2 cup red wine vinegar. Toss. Taste. Add more vinegar as desired.

Toss. Chill until ready to eat.

Remove from fridge and bring to room temperature.

Add 1-2 quartered, sliced native heirloom tomatoes. Toss.

Serve with grilled meat.

 

Note:
Do not put tomatoes in until ready to serve. They get tough if chilled in the vinegar.