Stuffed Summer Vegetables

Ingredients

3T olive oil
1 medium yellow onion, finely diced
2 cloves garlic, crushed
1 cup white rice    
1 cup diced tomatoes and juice
1 cup water
1T double concentrated tomato paste
½ cup grated Pecorino Romano cheese
¼ cup toasted pine nuts*
3T fresh basil, chiffonade
2T chopped flat parsley
salt & pepper
4 peppers
4 medium zucchinis or yellow squash 

1.   In a sauté pan, with a lid over medium heat, add the olive oil; when warm, add the onion and sauté 4 minutes, until they start to soften.  Add the garlic and sauté gently for 1 minute more. 

1b.  Add the rice and cook stirring until opaque; about 2 minutes.

2.    Add the tomatoes and the water cover; with the lid, lower the heat to “low” and simmer, stirring occasionally until the rice is tender, about 15 minutes.

3.    Remove from the heat and add the cheese, basil, pine nuts and parsley.  Season with salt and pepper.

4.    Pre heat the oven to 350º F.

5. Cut the peppers in half and remove the seeds.

5b. Cut the zucchinis in half.  Using a melon baller or small knife, scoop out the interior flesh creating a little boat.  

5c. Fill the peppers and zucchini with the rice mixture (you may have extra rice filling). 

6. Place the stuffed vegetables on a rimed baking sheet.  Cover with aluminum foil and place in the 350º F oven.  Bake until the vegetables are slightly soft; about 50 minutes.  Remove from the oven.  Remove the foil and let cool.  Serve warm or room temperature. 

Tips & Tricks

• To toast pine nuts: place on a rimmed baking sheet in a 350º F oven for 3-4 minutes or until golden brown. Watch carefully: they burn quickly!
• Rice is delicious as a simple side dish. You can also stuff eggplant or tomatoes.

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Stuffed Summer Vegetables

by Nancy Madok October-10-2017

Ingredients

• 3T Olive Oil
• 1 Medium Yellow Onion Finely Diced
• 2 Cloves Garlic, Crushed
• 1 Cup White Rice
• 1 Cup Diced Tomatoes and Juice
• 1 Cup Water
• 1T Double Concentrated Tomato Paste
• 1/2 Cup Grated Pecorino Romano Cheese
• 1/4 Cup Toasted Pine Nuts*
• 3T Fresh Basil, chiffonade
• 2T Chopped Flat Parsley
• Salt and Pepper
• 4 Peppers
• 4 Medium Zucchinis or Yellow Squash

Instructions

In a sauté pan, with a lid over medium heat, add the olive oil; when warm, add the onion and sauté 4 minutes, until they start to soften. Add the garlic and sauté gently for 1 minute more. Add the rice and cook stirring until opaque; about 2 minutes. Add the tomatoes and the water cover; with the lid, lower the heat to “low” and simmer, stirring occasionally until the rice is tender, about 15 minutes.Remove from the heat and add the cheese, basil and parsley. Season with salt and pepper. Pre heat the oven to 350º F.Cut the peppers in half and remove the seeds. Cut the zucchinis in half. Using a melon baller or small knife, scoop out the interior flesh creating a little boat. Fill the peppers and zucchini with the rice mixture (you may have extra rice filling). Place the stuffed vegetables on a rimed baking sheet. Cover with aluminum foil and place in the 350º F oven. Bake until the vegetables are slightly soft; about 50 minutes. Remove from the oven. Remove the foil and let cool. Serve warm or room temperature. Tips & Tricks ** To toast pine nuts: place on a rimmed baking sheet in a 350º F oven for 3-4 minutes or until golden brown. Watch carefully: they burn quickly! Rice is delicious as a simple side dish. You can also stuff eggplant or tomatoes.

Details

Prep time: 30 mins Cook time: 20 mins Total time: 1 hour Yield: 8

Garlic & Herb Marinated Steak with Tomato Relish

Ingredients

Ingredients Steak:
3 cloves garlic, crushed
2T Herbs d’ Provence
1T salt
1T ground pepper
2T olive oil
3 pounds flap meat 

Ingredients Tomato Relish:
1½ pound (2cups) cherry tomatoes, cut into bite-sized pieces
2 shallots sliced thinly
6T oil-packed sun dried tomatoes drained, chopped (reserved 3T of the oil)
2T capers
4T fresh basil leaves, julienne
3T red wine vinegar
salt & pepper

In a small bowl, mix the garlic, herbs, salt, pepper and oil. 

Rub this spice mixture all over steak and allow the meat to sit at least 30 minutes at room temperature.  The rub can be placed on the meat and refrigerated ahead, but no more than 4 hours.

About 20 minutes before you are ready to grill, turn on the grill to heat to your grilling temperature, usually “medium-high” or the setting that gives you a good sear when the meat hits the steel grating.

Grill the meat until medium rare, 3-5 minutes a side, or until internal temperature is 130 - 135°F.  Transfer steak to a platter and let rest for 5-10 minutes.

Slice the steak against the grain and serve with relish.

In a medium bowl, toss all the ingredients together.

Season well with salt and pepper and let sit at room temperature for a least 30 minutes.  Serve with grilled meat. Will keep in refrigerator for 3 days. 

 

Tip & Tricks

•    Flap meat is a terrible name for a delicious cut of meat. It comes from the sirloin section of the animal. The French call this cut bavette which means “bib” because of the shape of the meat which is long and skinny like a bib. When preparing your meat cut it into manageable size pieces that will be easy to grill.The texture and taste are very similar to a skirt steak but usually cost less. 
•    Marinated meat can be placed in a zip lock bag and refrigerated up to 4 hrs. before cooking, no longer or meat fibers will start to break down and get soggy. Before grilling remove the meat from the bag using paper towels blot the meat to remove any moisture that has accumulated. This will insure you get a nice sear on the meat. 

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Garlic & Herb Marinated Steak with Tomato Relish

by Nancy Madok June-28-2017

Garlic and Herb Marinated Steak cook on the Grill to sweet perfection. Topped with a Tomato Relish

Ingredients

• 3 Garlic Cloves Crushed
• 2 Tbsp Herbs d' Provence
• 1 Tbsp Salt
• 1 Tbsp Ground Pepper
• 2 Tbsp Olive Oil
• 3 Pounds Flap Meat
• Tomato Relish
• 2 Cups Cherry Tomatoes, cut into bite sized pieces
• 2 Shallots - cut thinly
• 6 Tbsp Oil Packed Sun dried tomatoes drained, chopped (reserved 3T of the oil)
• 2 Tbsp Capers
• 4 Tbsp Fresh Basil Leaves, julienne
• 3 Tbsp Red wine vinegar
• Salt and Pepper

Instructions

1. In a small bowl, mix the garlic, herbs, salt, pepper and oil. Rub this spice mixture all over steak and allow the meat to sit at least 30 minutes at room temperature. The rub can be placed on the meat and refrigerated ahead, but no more than 4 hours. 2. About 20 minutes before you are ready to grill, turn on the grill to heat to your grilling temperature, usually “medium-high” or the setting that gives you a good sear when the meat hits the steel grating. 3. Grill the meat until medium rare, 3-5 minutes a side, or until internal temperature is 130 - 135°F. Transfer steak to a platter and let rest for 5-10 minutes. 4. Slice the steak against the grain and serve with relish. Tip & Tricks • Flap meat is a terrible name for a delicious cut of meat. It comes from the sirloin section of the animal. The French call this cut bavette which means “bib” because of the shape of the meat which is long and skinny like a bib. When preparing your meat cut it into manageable size pieces that will be easy to grill.The texture and taste are very similar to a skirt steak but usually cost less. Marinated meat can be placed in a zip lock bag and refrigerated up to 4 hrs. before cooking, no longer or meat fibers will start to break down and get soggy. Before grilling remove the meat from the bag using paper towels blot the meat to remove any moisture that has accumulated. This will insure you get a nice sear on the meat. Prep for Tomato Relish:1. In a medium bowl, toss all the ingredients together. 2. Season well with salt and pepper and let sit at room temperature for a least 30 minutes. Serve with grilled meat. Will keep in refrigerator for 3 days.

Details

Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Yield: 8 Servings

Chocolate Chip Pavlova

Ingredients:

2 cups superfine sugar
1T cornstarch
1 tsp. vanilla extract
2 tsp. white vinegar
6 egg whites at room temperature for 30 minutes
1 cup dark chocolate chips/chunks(at least 60% cacao)
1½ lbs. strawberries
½ lb. raspberries
2T granulated sugar
3T Cointreau liqueur
3 cups heavy whipping cream
2T confectioner’s sugar 

1.        Preheat oven to 275° F with the rack in the middle.

2.        Line the bottom of two baking sheet pans with parchment paper. Using a pencil, draw six 3½ inch circles on each piece of paper, then flip it over so the pencil lines are on the bottom of the paper.

3.       In a small bowl, combine the superfine sugar and cornstarch; mix until combined. 

4.       In a small bowl, stir the vanilla and vinegar together.

5.        In the bowl of an electric mixer, beat the eggs whites with a pinch of salt at medium speed until they hold soft peaks, about 3 minutes.

Increase the speed to “medium-high” and add the sugar mixture 1T at a time.  After all the sugar has been added, beat 1 minute more. 

Add the vinegar mixture and continue beating at high speed

Do this until meringue is glossy and holds stiff peaks, about 5 minutes.

Fold in the chocolate chips.

6.   Spoon the meringue into the pencil drawn circles (about a ½ cup of batter per circle).  Using an offset spatula or the back of the spoon, make a little well in the center of each meringue.

7.        Bake the meringues at 275° F for about 1 hour or until they have a crisp crust and feel dry to the touch; the inside will still be marshmallow-like.

8.        Turn the oven off and prop the door open using a wooden spoon.  Allow the meringues to cool in oven 1 hour, then remove from the oven and let meringues cool completely. 

9.        While the meringues are cooling, wash and slice the strawberries. Toss them and the raspberries with the 2 tablespoons of granulated sugar and liqueur and let sit 1 hour at room temperature.

10.        In a bowl of an electric mixer, beat the heavy cream and confectioner’s sugar until it forms soft peaks.

11.        Place each meringue on a plate. Top each with a dollop of the whipped cream and then a spoonful of the fruit (with juice) over the top.  Repeat with the remaining meringue, cream and fruit.  Serve immediately. 

TIPS AND TRICKS

• You can make “Superfine” sugar by placing regular granulated sugar in a food processor and pulse a few times until the mixture looks and feels like sand.

• Meringues can be made ahead and stored in zip lock bags or airtight containers in your pantry for a week.

• An egg slicer is a great way to slice the strawberries into nice uniform slices.

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Chocolate Chip Pavlova

by Nancy Madok May-14-2017

A wonderful mix of creaminess and strawberries with a touch of chocolate goodness

Ingredients

• 2 cups Superfine Sugar
• 1 Tbsp Cornstarch
• 1 Tsp Vanilla Extract
• 2 Tsp White Vinegar
• 6 Egg Whites (room temp for 30 mins)
• 1 Cup Dark Chocolate Chip/Chunks (60% Cacao)
• 1 1/2 Pounds Strawberries
• 1/2 Pound Rasberries
• 2 Tbsp Granulated Sugar
• 3 Tbsp Cointreau Liqueur
• 3 Cups Heavy Whipping Cream
• 2 Tbsp Confectioners Sugar

Instructions

Meringues: 1. Preheat oven to 275° F with the rack in the middle. 2. Line the bottom of two baking sheet pans with parchment paper. Using a pencil, draw six 3½ inch circles on each piece of paper, then flip it over so the pencil lines are on the bottom of the paper. 3. In a small bowl, combine the superfine sugar and cornstarch; mix until combined. 4. In a small bowl, stir the vanilla and vinegar together. 5. In the bowl of an electric mixer, beat the eggs whites with a pinch of salt at medium speed until they hold soft peaks, about 3 minutes. Increase the speed to “medium-high” and add the sugar mixture 1T at a time. After all the sugar has been added, beat 1 minute more. Add the vinegar mixture and continue beating at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Fold in the chocolate chips. 6. Spoon the meringue into the pencil drawn circles (about a ½ cup of batter per circle). Using an offset spatula or the back of the spoon, make a little well in the center of each meringue. 7. Bake the meringues at 275° F for about 1 hour or until they have a crisp crust and feel dry to the touch; the inside will still be marshmallow-like. 8. Turn the oven off and prop the door open using a wooden spoon. Allow the meringues to cool in oven 1 hour, then remove from the oven and let meringues cool completely. 9. While the meringues are cooling, wash and slice the strawberries. Toss them and the raspberries with the 2 tablespoons of granulated sugar and liqueur and let sit 1 hour at room temperature. 10. In a bowl of an electric mixer, beat the heavy cream and confectioner’s sugar until it forms soft peaks. 11. Place each meringue on a plate. Top each with a dollop of the whipped cream and then a spoonful of the fruit (with juice) over the top. Repeat with the remaining meringue, cream and fruit. Serve immediately. TIPS AND TRICKS • You can make “Superfine” sugar by placing regular granulated sugar in a food processor and pulse a few times until the mixture looks and feels like sand. • Meringues can be made ahead and stored in zip lock bags or airtight containers in your pantry for a week. • An egg slicer is a great way to slice the strawberries into nice uniform slices.

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 12 servings