Tortilla Espanola
Serves: 2
INGREDIENTS
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PREPARATIONStep 1
In an 8” non-stick skillet, over low heat sauté the onion 2-3 minutes until opaque. Step 2 In a small saucepan, add potatoes and cover with salted water. Bring to a boil and cook until knife tender, approx. 5 minutes. Step 3 In a medium bowl add potatoes and onions and cool briefly. Step 4 Lightly beat eggs and add to potato mixture, add fresh pepper and salt to taste. Let stand for 20 min. to meld flavors. Step 5 To the same skillet, over medium low heat, add olive oil and heat until oil shimmers. Step 6 Add egg mixture and cook, lifting from sides of the pan as eggs set. Cook until bottom browns. Top will still be loose. Step 7 Place plate over skillet and flip tortilla onto plate. Slide back into pan and cook until tortilla is set. |
Yellow Rice
INGREDIENTS
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PREPARATIONStep 1
In a medium saucepan, saute onion and carrot in 1-2 tablespoons olive oil until onion softens, carrot will still be hard, about 3 minutes. Step 2 Blend and crush spices in a mortar and pestle if you have one, or simply mix together. Step 3 Add rice to onion carrot mixture and enough water to within 2” of the top of the pan. Bring to a boil. Reduce heat and cook rice approx..15 minutes for white rice, and as much as 20 minutes longer for brown rice. Rice should be softened but still have a little bite. Step 4 Remove from heat, drain rice, put it back in the pan and cover for 5 minutes. This allows the rice to finish cooking and keeps it fluffy. Step 5 Mix parsley into rice and serve. |
Best Turkey Meatballs
Serves: 4-6
INGREDIENTS
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PREPARATIONStep 1
Add all ingredients in a large bowl. Mix well with your hands and form 2” inch balls. Makes about 13-14 meatballs. At this stage meatballs can be frozen. Step 2 In a large saute pan (skillet with sides) or Dutch oven over medium heat, add oil and half the meatballs. Brown meatballs on all sides and remove to a plate. Repeat with remaining meatballs. Step 3 Add pasta sauce to the pan and simmer 20-30 minutes to cook thoroughly. May have to add a little water as the sauce reduces. Serve over pasta or toasted baguette slices with chopped fresh basil. |
Chicken Milanese with Arugula & Tomatoes
Serves: 2
INGREDIENTS
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PREPARATIONStep 1
Place chicken between 2 sheets of plastic wrap or waxed paper and with a mallet pound to an even ½” thickness. Step 2 Place chicken on a new sheet of plastic or paper and salt & pepper the chicken. Step 3 On a large plate, place the egg whites. Add the chicken breasts to the egg whites and turn to coat evenly. Step 4 Place breast back on the paper and dredge in Panko crumbs pressing down on the crumbs to adhere well. Step 5 In a 12” skillet heat the oil to shimmering. Add the crumbed breasts and cook approx. 4 minutes or until well browned. Turn the breasts and repeat. Step 6 Remove to a plate, top with mixed arugula and tomatoes and garnish with lemon wedges for squeezing over the chicken. Arugula Salad Simply toss arugula and tomatoes together. Dress with extra virgin olive oil and freshly squeezed lemon. Add a pinch of good salt and a few grindings of fresh pepper. |