My friend dropped off 10 avocados from her father-in-laws avocado farm-lucky! I love avocado but I simply had too much and was gaucamoled out. I made a really “light” dressing of lime and a teaspoon of honey on top of a bed of sliced tomatoes and avocados and some chopped cilantro. This is a refreshing and filling side dish or perfect for lunch. I now am the proud owner of an avocado tree, but it will take years to yield many avocados.
For two servings:
2 Haas avocados sliced or cubed, depending on your preference
2 tomatoes sliced.
handful of cilantro chopped or cut with scissors
1 lime squeezed into small bowl. Add 1 teaspoon or more of honey and 2 tablespoons oil of your preference. Mix and drizzle over avocado and tomatoes!
Add salt ( sel de cali- citrus blend, cilantro red pepper, or chardonnay) Voila, ready to eat.
I love pickles but have never made them. I’m not one to can, preserve etc. It all seems too complicated and I would fear poisoning myself somehow for not respecting the perfect canning rules. I don’t follow directions well. I succeeded in making delicious dill pickles with a hint of heat. The good thing about these pickles is they could just be stored in the fridge for up to two months. The trick was to get them to last more than two weeks in our pickle loving household.
One hot pepper sliced in circles. Keep the seeds if you want it extra spicy. Note: When cutting hot peppers wear gloves, unless you want to do what I did and have hot pepper on everything, including my coffee cup.
Cut each cucumber lengthwise into four spears or as I did in rounds. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a pot, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yum!
This was one of the best meals I made and also froze. One lasagna has lasted our small family of 3 over a month. I decided to make a Bolognese sauce and a summer sauce a week prior. I now have any pasta lovers freezer, with different pasta sauces as well as delicious lasagna. After living in Italy 2.5 years I realized that the real way to make lasagna is to use Bechamel instead of Ricotta Cheese between the layers.
The Bolognese was already made, I just defrosted a giant tub, about 8 cups worth. Meanwhile, I started on the Bechamel. I usually just wing the recipe as I know what the consistency is supposed to be and the outcome always more or less is what I want. However, for you to follow I’ve tried to get the ingredients down. Mario Batalli’s Recipe is also a great one to follow if you want something more comprehensive. http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe/index.html
My recipe is very similar.
4 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
2 teaspoons salt
1teaspoon freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 4-5 minutes.
I add milk about 1 cup at a time while whisking continuously until very smooth. What differs from my recipe is I don’t heat the milk separately and add heated milk. I think I will try this technique next time. I also didn’t cook it to a boil…. either way, it needs to be a thick, smooth consistency. I do love to add tons of freshly grated nutmeg. Invest in a nutmeg mill and you will be thrilled with the results. The flavor from freshly ground nutmeg is amazing. So much I felt like eating the bechamel with a spoon, like a nice soup.
1 big ball of burrata-this was a splurge and is not necessary
1 pack of fresh mozzarella cheese
5-6 cups of Bolognese sauce. Vegetarians can use another sauce if they like, such as my Summer Sauce.
I then just started with a big lasagna pan. Make sure at this point you pre-heat the oven to 325 F. I first put a healthy layer of bolognaise sauce, I then added uncooked pasta, another layer of bechamel and bolognaise mixed, then pasta, then I tour apart the burrata and added chopped basil, the whole bunch. I then added more pasta, another layer of sauce, another layer of pasta, then more bechamel, sauce, pasta and then I ran out of everything. I sliced 3 fresh tomatoes, cut up some fresh mozzarella cheese and then layered the top of the last layer of pasta. I covered the lasagna with tin foil and let cook at 325 F for about 45 minutes. I uncovered it and turned up the oven to 350 F and let the rest cook and bubble. It was delicious and will be again tonight. I suggest you serve with a side salad. I used a mix of greens, romaine lettuce and arugula with a simple Dijon vinaigrette.
Dijon vinaigrette Recipe:
2 tablespoons of Dijon mustard
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar.
Mix the mustard and olive oil to a nice thick consistency, slowly add the vinegar while constantly whisking… and voila, a great dressing.
We no longer can use our grill at our apartment due to California law and fires, so this meal is an ode to the grill. I accompanied the Grilled pork chop with a mushroom ragu, a side of steamed spinach and grilled red and yellow peppers.
For the pork chop I used some of my Cabernet Sel de Cali, a special wine infused salt from California, infused with California Cabernet and dried in the California sun.
For the mushroom ragu I used about one tablespoon of unsalted butter and sautéed some shallots. Just as the shallots were tender I added a splash of Marsala cooking wine. I then added a mix of mushrooms: cremini, portabella and shiitake, any mix will do. I wished I had oyster mushrooms or other kinds. I cooked it until tender. I grilled the peppers that were drenched in olive oil, Sel de Cali and pepper while the pork chop was cooking. It turned out to be a nice end of the grill meal.
A few weekends ago I tried to make dishes that I could freeze as I was going on a business trip and wouldn’t be home to cook for my family. My husband does know how to cook, in fact this is his Chili recipe. However, with time constraints, I didn’t want him to eat cans of soup. This recipe is easy. You need about
2 flour tortilla per person or saltines crackers. I prefer the crackers but my husband likes the tortillas.
To start, chop the onion up and put in a big pot to saute with some olive oil. Once the onion has cooked for about 3 minutes add in the beef and pork. Add in the salt and pepper, red pepper flakes and some chili powder, maybe a big heaping tablespoon. Make sure the meat mixture is well browned, but not too browned. Add in the cans of tomatoes. Cook covered for 15 minutes. Add the beans and let simmer for about 45 minutes covered. Uncover for the last 15 minutes. Add the chocolate and stir in. Meanwhile grate some cheddar cheese. I prefer sharp cheddar. Chop up some chives and heat up the tortillas or get out the saltines. Serve a 2 big ladles per bowl. Add a dollip of sour cream, add the cheddar cheese and top off with some chives. Again, YUM!!!
I received my farm fresh to you box at my door. It was filled with yummy vegetables including organic celery, Nantes carrots, fennel and some radishes of all sorts of different colors. I decided to do a quick saute and it ended up delicious. I used a bit of olive oil and chopped up garlic and shallots to start. I then added my finely chopped carrots, celery, fennel and then some radishes. In the end I seasoned with some of my Sel De Cali, the chardonnay infused salt and a few sprigs of rosemary. I can’t remember what the main protein was for this meal, but I’m sure it was either steak, chicken or pork chops! It was the first time I added radishes to a saute and it turned out delicious!
I decided that I would eat my still life, autumn display. I had made a butternut squash soup before and an acorn squash soup, but never did I put the two together. I started out with about 3 tablespoons or so of butter and melted it into a pot, I added 1 sliced, sweet onion with about 4 fresh sage leaves. I let it cook for about 5 minutes or more because it was so tough cutting up my acorn squash and butternut squash. I would advise cutting them up in cubes prior to cooking the onions. I then added the cut up squash. I let it cook for about 3 or 4 minutes with the onions. Then I added about 4-5 glasses of water and two bouillon cubes. I let it cook for a while till the squash was tender. It was too thick, so I added more water, each time letting it cook together well. This soup can be thick or thin depending on taste. I like it in between. I used the hand blender to mix it all up. I cooked it some more. I saw many recipes that added heavy cream, yogurt, or even cream cheese. I had none of the above, but I did add about 1/3 cup milk, or one big pour. It added to the creamy-ness and made the soup silky smooth. It was delicious. At the end add a bit of nutmeg. I served this in my Japanese Ramen bowls which made it look nice, but the photo doesn’t do it justice. The lighting was bad and we didn’t eat till 10pm. My husband came home super late from work. I served this with some french bread. I buy the – french small french baguette from trader joes. I put them right in the freezer. When I want them, I just heat the oven up to 350 and pop the frozen par-baked bread in for about 10 minutes. It turns out great. No preservatives and the closest thing to fresh baguette I get in Rancho Palos Verdes. This dinner is very inexpensive, filling and yummy. Enjoy.