Roasted Peppers and Tomatoes Baked with Capers and Herbs

This incredibly versatile recipe is adapted from Local Flavors, Cooking and Eating from America’s Farmers’ Markets, by Deborah Madison and although I think I have the original, first printed in 2002, you can get the updated version from 2012. Check out her other cookbooks here, they are definitely worth investigating.

Although you certainly can use just one color, I prefer to use a combination of red, orange and yellow peppers, because, it really makes for a prettier dish. You can use this as a simple salad at room temperature, just make sure that you serve it with fresh from the oven crostini. The bread allows you to get every last bit of the juices, which are amazing.

Additionally, you can use it as a topping on crostini with some plain or marinated goat cheese (see below), add it to a frittata or as an incredible addition to almost any sandwich or panini. I have also used this as a pasta dish and been thrilled with the outcome. Whichever way you choose to use it, trust me, you will not be disappointed.

Oh, I almost forgot to mention pizza…this is an ideal addition to a grilled pizza, with some marinated goat cheese as well. The options are endless with this dish and every one of them is outstanding. Give it a try and let me know how you like it.

Did I forget to mention that it is even better the next day? Well it is. While using it immediately after preparing is terrific, it’s also delicious cold and straight from the fridge. I have a son-in-law who, while visiting, loves nothing more than to attack the leftovers in the refrigerator the next morning. This will be perfect for him and I find myself doing the same thing! Vegetables in the morning can’t be bad, right?

INGREDIENTS
4-6 bell peppers, red, orange and yellow
1 large beefsteak tomato or 3-4 roma tomatoes
2 smaller yellow tomatoes
a handful flat-leaf parsley, chopped
12 or more large basil leaves, julienned
1 plump garlic clove, finely chopped
2 Tbs. capers
12 Nicoise olives, Kalamata if not available, pitted and halved
3 Tbs. extra virgin olive oil, plus extra for drizzling
kosher salt and fresh ground pepper

DIRECTIONS
First, halve and seed the peppers, (see notes below). Next, roast the peppers, either under the broiler, rotating often, in a 425º oven, or on a grill, until blistered and well charred. Then, put them in a bowl, cover and let cool. Once cool enough to handle, wipe off the blackened skin with a paper towel and cut into strips.

Meanwhile, prepare the other ingredients. Score the ends of each tomato, drop them in boiling water for about 20 seconds. Then, remove the skins, halve them, gently squeeze out the seeds and slice into strips. Next, in a bowl, combine the parsley, basil, garlic, capers, olives tomatoes, peppers and olive oil. Finally, season with 3/4 tsp. kosher salt and some fresh ground pepper, to taste. Gently toss to combine all ingredients.

Preheat oven to 400º. Now, in a lightly oiled baking dish, combine the tomato and pepper mixtures. Then, cover and bake for about 20-30 minutes.

While it looks and smells amazing, do let it sit and cool before serving. The cooling to room temperature definitely enhances the flavors significantly. As a result, this a great make ahead dish, that can be done well ahead of serving.

NOTES
Although the picture, (near the top of this post) of the roasted peppers clearly shows that I had roasted them whole. I have since decided that it is so much easier to slice the peppers, into large pieces and then seed them before roasting. That way, it is far easier to peel the skins off and you don’t have to deal with the slippery seeds and membranes.

Celery Soup

Please wipe away any comparisons to that well known canned soup from our childhood days, this could not be more different. Celeriac (also known as celery root) and fresh celery infuse this soup with a very intense and soothing flavor.

Although served hot, I find it delicious cold as well, which makes it a great choice for lunch on a hot summer day. Also noteworthy, this is about as low calorie as you can get, with fewer than 50 calories per serving, yet it is delicious and satisfying, now that is a great combination!

INGREDIENTS
1 large leek, cleaned and roughly chopped
6 celery ribs, preferably with some leafy tops attached, roughly chopped
1 small celery root, (about 1/2 lb.), peeled and diced
4-5 cups chicken stock
fresh ground pepper
1/4 cup chives, chopped

DIRECTIONS
Combine the first four ingredients in a heavy 4 qt. saucepan over medium-high heat. When the mixture comes to a boil, reduce the heat to medium-low. Then, partially cover and simmer until the celery root is completely tender and breaks apart easily. This should take 20-30 minutes, depending on the size of your celery root dice.

Transfer the soup to a food processor, blender or use an immersion blender and process until totally smooth. Personally, I use a NutriBullet and find that it does the best job. It totally breaks down the fibers and emulsifies into a beautiful, thick soup. It does such a good job, that it is hard to believe there is no cream or potatoes for thickening.

Celery is very stringy, so regardless of what device you use, err on the side of more blending to ensure that you have broken down any and all stringy pieces. Return to the saucepan, check for seasonings, reheat and garnish with the chives.

NOTES
I do not add any salt since the celery itself is naturally salty. You may add if you like, but I have found even a small amount of added salt was too much, so just be cautious with it.

Whether you prefer it hot or cold, try it as a worthy alternative for chicken soup when you aren’t feeling well.

Roasted Chicken with Clementines

Adapted from Yotam Ottolenghi’s roasted chicken with clementines and arak. This is such a great choice for entertaining a crowd. With all the prep work done ahead of time, that makes for a very relaxed hostess. In addition, you’ll find the flavors are intense and anything but ordinary. You and your guests will love this dish. I often serve some jasmine rice, a slice of good bread and a simple salad.

INGREDIENTS
6 1/2 Tbs. Pernod (Anise liquor)
4 Tbs. olive oil
3 Tbs. orange juice, freshly squeezed
2 Tbs. whole grain mustard
3 Tbs. light brown sugar
2 medium fennel bulbs
kosher salt and fresh ground pepper
2-3 lbs. chicken thighs or 1 large chicken, cut into 8 pieces
4 clementines, unpeeled, sliced into 1/4″ pieces
1 Tbs. thyme leaves
flat leaf parsley, chopped for garnish

DIRECTIONS
First, place the first six ingredients in a large mixing bowl, add 2 1/2 tsp. salt and 1 1/2 tsp. pepper, whisk together and set aside.

Next, trim the fennel, cut each bulb in half lengthwise, and then cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, sliced clementines and thyme. Mix well, transfer to a ziplock bag (or 2) and marinate for a couple of hours or overnight. You could just marinate this in the large mixing bowl, however I actually find it is easier to mix and rotate throughout the marinating process, as a result, all the goodness will reach all parts of the chicken.

If you are very short on time and still want to make this dish, you could certainly shorten the marinating time. On the other hand, know that you may be compromising the intensity of the flavors. Consequently, I would shoot for at least a full hour of martinating.

Preheat oven to 425º
Transfer the chicken and marinade mixture to a baking dish or a rimmed sheet pan, large enough for everything to be in one layer. More importantly, make sure the chicken is skin side up, to ensure proper browning/crisping of the skin. During the cooking, check to ensure the chicken pieces are getting browned and move things around a bit if needed.

Roast for 35-45 minutes, until the chicken is nicely browned and cooked through.

Next, remove chicken, fennel and clementines from the pan and arrange nicely on a large serving plate, cover and keep warm. Meanwhile, pour the cooking liquid into a small saucepan, place over medium-high heat, bring to a boil. Simmer the sauce until it is reduced by about one third, you should end up with about 1/3 – 1/2 cup. Finally, pour the hot sauce over the chicken, garnish with the parsley and serve.

Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme

Adapted from an old Fine Cooking recipe .
One of my all time favorites and a definite go-to for a yummy weeknight meal or a great company dish. Chicken thighs are incredibly tasty and difficult to overcook, hence it’s a good choice for most any chicken recipe. I know many rely more on chicken breasts, but you should not overlook the humble chicken thigh, it is much tastier!

INGREDIENTS
2 large cloves garlic
Coarse salt or sea salt
3 to 4 Tbs. extra-virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2-3 large lemons, cut into 1/4-inch rounds
several fresh rosemary sprigs, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
freshly ground black pepper

DIRECTIONS
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (alternatively, use a small mixing bowl and the back of a wooden spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly, while pounding and grinding the paste, continuing until the aioli is thick, creamy, and emulsified. Put the chicken in a ziplock bag, rub the aioli all over the skin. Cover and refrigerate at least 2 hours or overnight.

When ready to cook, preheat the oven to 425°F and set an oven rack in the middle of the oven. Meanwhile, arrange the lemon slices in one layer in a large shallow roasting pan or baking dish. Top each slice with a piece of rosemary, some thyme and a sage leaf. After that, set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Finally, bake them until the skin is golden and the juices are clear, 45 min. to 1 hour.

Plate the chicken using a sturdy spatula, scoop each thigh, making sure you get the lemon and the herbs with each one. Serve one or two thighs per person, depending on their size. However, I find that most men want two, most women have only one. Serve with some jasmine rice or roasted potatoes and a vegetable.

NOTES
In the fall, I love serving this with Roasted Root Vegetables, but any simple vegetable works well. Additionally, this is a great dish for entertaining a crowd because all the prep is done ahead and you can assemble it and hold in the refrigerator until ready to cook. Just remember to pull it out of the refrigerator about thirty minutes before popping in the oven, so it has time to get to room temperature before baking.

Marinated Goat Cheese

Adapted from Ina Garten’s Marinated Goat Cheese recipe. You can never go wrong with one of her recipes! Incredibly quick to make and served with fresh made crostini, this will be an instant favorite. I love to have leftovers and use it in scrambled eggs for a decadent morning treat. Additionally, this is great on any sandwich, panini or pizza. Most recently, I have loved using this in my Heirloom Tomato Tart recipe. Great combination of quick, easy and a show stopper.

INGREDIENTS
6-8 oz. goat cheese, sliced into rounds
extra virgin olive oil
crushed red pepper
kosher salt & fresh ground pepper
fresh basil, julienned
fresh dill, chopped

In a glass container, drizzle a little olive oil in the bottom. Add one or two slices of goat cheese, sprinkle with a little of the salt, pepper, crushed red pepper, basil and dill. Top with a drizzle of olive oil and repeat the layers with the remaining goat cheese, seasonings and oil. Finish with the seasonings and herbs on top. Cover and let marinate about an hour or overnight. Serve at room temperature with crackers or crostini.

Marinara Pizza Sauce

Use for the topping on grilled pizza, as a simple sauce over pasta or as the sauce for chicken parmesan. This freezes quite well, with no loss in texture or flavor.

INGREDIENTS
3 cloves garlic, sliced, not chopped
1/4 cup extra virgin olive oil
pinch crushed red pepper
28 oz. can San Marzano whole tomatoes
fresh basil branches, 4-6

DIRECTIONS
First, sauté garlic briefly, at medium heat in the olive oil. Then, add the crushed red pepper (more if you really like a kick) to the garlic oil and simmer for a minute or two.

Next, break the tomatoes up with a wooden spoon or by squeezing with clean hands. Alternatively, if you have an immersion blender, that works quite well also. Add the crushed tomatoes to the garlic oil and then add the basil branches as well. The basil will infuse the sauce and then, when finished simmering, take the branches out.

Simmer for about 10-15 minutes or longer if you have the time.

Tomato, Basil and White Bean Salad

Super quick, incredibly tasty, versatile (use as an appetizer with crostini or a side dish) and eye catching as well. Definitely a winning combination, that never disappoints!

INGREDIENTS
1 can navy beans or other small beans, drained, rinsed
1/2 lb. plum or cherry tomatoes, cut into small dice
1/2 tsp. kosher salt
freshly ground pepper
1/4 cup extra virgin olive oil
2 small cloves garlic, minced
generous portion of basil, julienned

DIRECTIONS
First, combine the beans and the tomatoes in a bowl. Then, season them with kosher salt, fresh ground pepper and set aside.

Next, heat the oil in a skillet, over medium heat. Add the garlic and stir until fragrant, but not browned, for about 1-2 minutes. You are just looking to infuse the oil with the garlic flavor.

Pour the warm garlic oil over the bean, tomato mixture and let stand for about 30 minutes. This will allow the flavors to meld. Finally, add the basil, toss to combine and serve with homemade crostini or crackers and serve as an appetizer. However, this can be served as a yummy side dish. It pairs quite well with any grilled meat or poultry dish. In addition, this can be kept at room temperature for several hours.

At first glance, this seems too simple to be so good. However, trust me, this really is amazingly tasty and it will soon become a favorite.

Classic Sugar Cookies

Without a doubt, the best tasting sugar cookies out there! I know, I know, everyone says that, but I promise you, my assertion is legit. Don’t you find that most sugar cookies taste rather bland? Well, these are decidedly not bland and I assure you, they do not disappoint. Please try them at least once and I don’t think you’ll ever revert to your old recipe. This one is a slight adaption from an old Betty Crocker cookbook that dates back literally decades…to 1969, a true relic!

My little ones love to decorate these for whatever the season or holiday. Whether it is just tinted sugar or a little fancier with royal icing, we all agree that they are the best tasting sugar cookies around. I hope you agree and don’t be shy about letting me know, either way.

INGREDIENTS
1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon pure vanilla
1/2 teaspoon pure almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
tinted garnishing sugar

DIRECTIONS
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Mix flour, baking soda and cream of tartar together and then add to bowl and combine until smooth. Wrap mixture in plastic wrap and refrigerate for 2 hours.

Preheat oven to 375ºF.

Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on parchment lined cookie sheet and bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Alternatively, don’t use the tinted sugar, but let cool and then use royal icing to decorate.

Baby Back Ribs

This is an instant favorite. A definite crowd pleaser and all the preparation is done ahead of time, which makes it a hostess favorite as well.

My granddaughter proclaimed more than once, when out at a restaurant having ribs, “these aren’t as good as GG’s!” She is now old enough to help me with the preparation and other than the actual grilling, she has done it all. BTW, those front teeth have finally reappeared.

She is rather proud of how well she applied the spice rub.

Grilling is the adult job and then it is time for her to apply the bbq sauce.

After doing a great job slathering the ribs with all that tasty sauce, we wrap the racks in parchment, then in the heavy-duty foil, and pop them in the oven for a bit. The aroma permeating the house makes it torture until it is time for the actual consumption. I hope you agree that these are better than anything you have had in a restaurant!

BBQ SAUCE
18 oz. jar of good bbq sauce, Bullseye is a good one
1/4 cup of molasses, preferably Grandma’s Original unsulphured
1 to 2 Tbs. cayenne pepper (depending on how hot you like it!)
2 Tbs. Hungarian or smoked paprika
1 Tbs. dry mustard
Combine the above ingredients and mix well to combine.

RIBS
Two racks of baby back ribs.
First, rinse and dry the ribs. Then, rub them with olive oil and cover the ribs quite heavily with your favorite spice rub. Brown the ribs for 5-7 minutes per side on a preheated grill. Next, lay out sheets of heavy-duty foil with parchment paper on top (1 for each rack of ribs).
Then, when finished browning the ribs, bring inside and place each rack on the parchment sheets. Slather the sauce on the ribs, don’t skimp here, you want good sauce coverage on both sides of the ribs. Next, wrap and seal the parchment around the ribs and then wrap the heavy-duty tin foil around that, making sure that you have sealed it well.

Finally, put the ribs in a large roasting pan with a rack (I use my turkey roaster) and add a little water to the bottom of the pan to keep things moist.

Bake at 325º for 2 to 3 hours, they should be “fall off the bone” tender. Serve with coleslaw, baked beans, and cornbread.

Greek Orzo Salad

This is a terrific recipe for a crowd, a great side dish for a barbecue or as a stand alone lunch. Always a hit and even better the next day!

INGREDIENTS
1/3 cup extra virgin olive oil
1 lemon, zested & juiced
kosher salt & fresh ground pepper
1 lb. orzo
15-20 pitted kalamata olives, roughly chopped
1 pint cherry tomatoes, halved or quartered, depending on size
sliced pepperoncini, roughly chopped
1 english cucumber, quartered lengthwise, then sliced
5 oz. feta cheese, I use Trader Joe’s in brine
LOTS of chopped mint, parsley and basil

DIRECTIONS
First, combine the olive oil, lemon juice, lemon zest, salt and pepper. Then, stir well to combine and set aside.

Next, cook the orzo according to the package directions. When done, drain, but don’t rinse the orzo, and immediately pour the dressing over the orzo and stir to combine. By pouring the dressing over the warm orzo, it helps absorb the flavors better. Finally, add all the remaining ingredients, to taste and preference.

NOTES
If you have them on hand, toasted pine nuts are a tasty addition. I also often use some of the juice/brine from the pepperoncini, olives and/or the feta; it cuts down on how much olive oil you need and adds wonderful flavor.