Category Archives: Vegetarian

Scallion Pancakes

Scallion Pancakes

There’s not much to say about scallion pancakes. It’s just 4 ingredients, there’re pretty easy to make and the result is delicious.

Scallion Pancakes

Ingredients:
  • 2 ½ cups all-purpose flour
  • 1 tsp. salt
  • 1 cup chopped scallions
  • Vegetable oil for brushing & frying

Scallion Pancakes

Mix the flour and salt with one cup of hot water. Do it in a bowl or use a food processor. Knead it briefly on a floured surface. Cover it with Saran Wrap and let it rest for an hour.

Scallion Pancakes

Divide the dough into 8 pieces. Roll each piece into a thin 8-10-inch round. Brush each round with oil and scatter with scallions. Roll up each round into a tight cylinder, then coil each cylinder around like a bun. Slightly flatten each bun, then roll each into a round pancake about 5-6 inches in diameter.Scallion Pancakes
Scallion Pancakes

Scallion Pancakes


Heat oil in a pan on medium. Fry the pancakes, turning, until lightly browned – about a minute or so per side, adding more oil as needed.Scallion Pancakes

Click here for updated GALLERY II

Portfolio  and  Yelp

Cajun Garlic Butter Shrimp

Cajun Garlic Butter Shrimp

I was in the mood for shrimp and came across this recipe on Alyssa River’s site The Recipe Critic. It’s simple and quick to make and yet has some very complex flavors. I served it with faro which went well with the sauce. Rice goes well too.

Ingredients:
  1. ¼ cup low sodium soy sauce
  2. 2 Tablespoons brown sugar
  3. 2 Tablespoons olive oil
  4. 1 Tablespoon whole grain mustard
  5. 1 teaspoon Cajun seasoning
  6. 2 garlic cloves, minced
  7. 2 tablespoons butter
  8. 1 pound shrimp, peeled and deveined
  9. Black pepper
  10. Sliced green onions, for garnish
Mix the first six ingredients together in a bowl to make the sauce. Put the butter in a frying pan on high heat. When it melts, add the sauce and let it reduce for a few minutes.
Add the shrimp to the pan and sprinkle with black pepper. Stir and cook for a few minutes until the shrimp is done. Garnish with the chopped green onions. Really good and easy to make.

Also good with snow peas and rice.

Click here for updated GALLERY II

Portfolio  and  Yelp

Zucchini Lasagna

Zucchini Lasagna

No, it’s not really lasagna but that’s what my mother called it. I wasn’t too crazy about vegetables when I was a kid so she thought she’d make it sound more appetizing. I didn’t like it very much then but I love it now. It’s a good side dish, especially with pasta and not bad on a sandwich.
Pre-heat the oven to 350o.
Slice the zucchini diagonally, season with salt and black pepper, and dredge in flour. Lightly fry it in the oil, drain on paper towels and let it cool.

Coat the bottom of a baking dish (we used a 12-inch oval) with some tomato sauce and add a layer of fried zucchini.Add some more sauce, dot it with ricotta and then a sprinkle of parmigiana.
Repeat for 2 more layers but for the top layer don’t put any ricotta – just sauce, parmigiana and sprinkle the breadcrumbs. Bake for 25 minutes. Finish under the broiler for 5 minutes, until the parmigiana and breadcrumbs form a crust.

Click here for updated GALLERY II

Portfolio  and  Yelp

Cast Iron Margarita

Cast Iron Pan Margarita Pizza

This recipe is for a 12 inch pan. Smaller pan = less dough. I buy my dough ready made for a nearby pizzeria. Here’s a link to a recipe if you want to do it yourself. I don’t buy jarred marinara sauce. It’s too easy to make. There’s a recipe at the bottom of this page.
Ingredients:
  • 1 lb. pizza dough
  • Olive oil
  • Salt and black pepper
  • 3 oz. marinara sauce
  • Fresh mozzarella
  • Fresh basil
Start by heating the oven to 500 degrees. Flatten and shape the dough to fit the round pan. Pre-heat the pan so it’s hot but not smoking. Spray or brush the pan with olive oil. Place the dough in the pan and stretch it across the bottom and up the sides. Touch the dough, not the pan – it’s hot.
Brush the dough with olive oil and sprinkle with salt and pepper. Place the pan on a burner at medium heat. Just when it starts to bubble pour on and spread the sauce. Place a few thinly cut slices of mozzarella on top, leaving some spaces so the red sauce shows. A Margarita should be red (tomato), white (mozzarella), and green (basil) like an Italian flag.
Put the pan in the 500 degree oven for 10-15 minutes, until the cheese is melted. Remove from the over and scatter torn basil leaves over it while it’s still hot. Let it cool and slice.

Marinara Sauce for Pizza
  • 3 tbsps. olive oil
  • 1 garlic clove minced
  • Salt, black and red pepper to taste
  • 1 28 oz. can of pureed San Marzano tomatoes
Put the oil in a pan on low heat and lightly saute the garlic. Add the salt and pepper. Don’t let the garlic brown. Pour in the tomatoes, stir and simmer for 25-30 minutes.
That’s marinara sauce – easy, right? You can also make this with crushed tomatoes but puree is better for pizza. After you use 3 ounces for the pizza you’ll have enough left for to serve with a pound of pasta.

Click here for updated GALLERY II

Portfolio  and  Yelp

Pasta Primavera


Pasta Primavera

I’m pretty sure that Pasta Primavera is something that was made up in an Italian restaurant in America. My mother used to make pasta with various vegetables (broccoli, cauliflower, squash) as a type of minestra. Usually she used only one vegetable but if she felt like it, she’d use a variety of what was available. She never included cream and cheese was only added at the table. My mother called it ‘Pasta with Vegetables.’ I’ll call it ‘primavera’ – that means Spring.Pasta Primavera

Pasta Primavera

Start a pot of salted boiling water that you’ll eventually use for the pasta. Boil the vegetables 1 or 2 at a time until almost tender and remove them to a bowl.Pasta Primavera
When the vegetables are done add some more salt to the boiling water and begin cooking the pasta. After cooking  the vegetables in that water it’s now like vegetable stock. While the pasta cooks in one pot, in a second pot sauté the garlic in the oil. Add some salt, black and red pepper and the parsley.
Pasta Primavera
Pasta Primavera
Add the cooked vegetables and toss to coat with the garlic, parsley and oil on low heat. When the pasta is almost done add it to the vegetables, mix and add 1 & 1/2 cups of pasta water and mix well. Place in a serving bowl, drizzle with some olive oil and serve with grated Parmigiana cheese on the side.

Click here for updated GALLERY II

Portfolio  and  Yelp

A Simple Italian Salad

Ravello on the Amalfi Coast

 

 

A Simple Italian Salad

Try to stick to these simple ingredients. Don’t be tempted to add so-called “Italian” seasoning or garlic. This is a fresh tasting salad, and either of those would muddy the flavors.

Ingredients:
  • 1 orange
  • Salt and black pepper
  • Olive oil
  • Red wine vinegar
  • Balsamic vinegar
  • Romaine lettuce
  • Arugula
Start by peeling and sectioning the orange. Use a blood orange if you can get one. Cut each section into 2 or 3 pieces. It’s easier if you use a scissor. Place the sections in the salad bowl and season with salt and pepper. Add the oil and the 2 kinds of vinegar. A good ratio is 2 parts oil and 1 part vinegar. Use a mix of ½ red wine vinegar and ½ balsamic. Let the oranges macerate for 20-30 minutes to flavor the dressing.

Add the Romaine and arugula, toss and serve.

Click here for updated GALLERY II

Portfolio  and  Yelp

Michele’s Breaded Deep Fried Gamberetto

Michele’s Breaded Deep Fried Gamberetto

Michele was the chef at my Uncle Charlie’s restaurant, The Fisherman’s Wharf. This was one of my favorites.

Michele’s Breaded Deep Fried Gamberetto


Michele’s Breaded Deep Fried Gamberetto

Michele’s Breaded Deep Fried Gamberetto

Rinse the shrimp and blot them dry. Season with salt and pepper. Beat the egg with about two tablespoons of the milk. Dip the shrimp into the egg wash and drip off any excess. Coat with the breadcrumbs and place on a rack for 30 minutes.

Michele’s Breaded Deep Fried Gamberetto

Heat the oil to 375o. If you don’t have a thermometer, drop a few breadcrumbs in the oil, and if it sizzles, it’s hot enough. Deep fry until golden.

Michele’s Breaded Deep Fried Gamberetto

Serve with lemon wedges and Heinz Chili Sauce on the side.

Click here for updated GALLERY II

Portfolio  and  Yelp



Kristina’s Filet with Seasoned Bread Crumbs

Kristina’s Filet with Seasoned Breadcrumbs

Kristina's Filet with Seasoned Breadcrumbs

My daughter came up with this one. It was so good we added it to our Christmas Eve seafood menu.
Ingredients:

Kristina's Filet with Seasoned Breadcrumbs

  1. 1 chopped garlic clove
  2. 2 tbsp olive oil
  3. ½ cup plain fine bread crumbs
  4. 1 tbsp lemon zest
  5. 1 tbsp finely chopped Italian parsley

    Kristina's Filet with Seasoned Breadcrumbs
  1. Salt and black pepper
  2. 2 large filets – grey or dover sole, or flounder
Kristina's Filet with Seasoned Breadcrumbs
Mix the first 5 ingredients. Blot the filets dry, season with salt and black pepper and place in an oiled roasting pan. Cook in 350o oven for 12 minutes. Remove and cover with the breadcrumbs and a drizzle of olive oil.
Return to oven for 5 minutes and then under broiler for 3 minutes – just enough to brown the crumbs.Kristina's Filet with Seasoned Breadcrumbs

Click here for updated GALLERY II

Portfolio  and  Yelp



Shrimp with Orange Sauce and Salad

Shrimp with Orange Sauce and Salad

Shrimp with Orange Sauce and Salad

Shrimp with Orange Sauce and Salad – An interesting recipe adapted from Bon Appetit – the mix for the marinade is also used as sauce and salad dressing.

Shrimp with Orange Sauce and Salad

Shrimp with Orange Sauce and Salad
Mix orange juice, Sriracha, honey, soy sauce and ¼ cup oil. Reserve ½ of it to be used as salad dressing and sauce. Add the shrimp to the remaining half. Let it stand 30 minutes, mixing occasionally.

Shrimp with Orange Sauce and Salad

Heat the remaining 2 tbsp. oil in a pan. Drain the shrimp, reserving the liquid and cook them until pink. Remove the cooked shrimp and add the reserved liquid. Boil until slightly reduced, check for seasoning and then ladle over the shrimp.

Shrimp with Orange Sauce and Salad

Serve with rice and salad using the marinade as dressing.

Click here for updated GALLERY II

Portfolio  and  Yelp



Olives and Oranges

Adapted from Diana Kochilas – My Greek Table

Olives and Oranges is a tasty and simple dish to prepare. It works as an hors d’oeuvre, appetizer, brochette or side dish.

Olives and Oranges

Keep the peel on the orange and cut into wedges. Cut each wedge into small triangular slices, about 1/8-inch thick.

In a heavy flat skillet, heat the oil over medium heat. Add the olives and orange wedges to the pan and stir and combine. Add the garlic. Continue to shake the pan back and forth to gently stir the contents for about 5 minutes, until the olives are warmed through, the garlic soft and shiny, and the orange slices slightly wilted.
Stir in the oregano, transfer to a bowl and serve warm.

Olives and Oranges

Click here for updated GALLERY II

Portfolio  and  Yelp