Most recent posting below. See other articles in the column to the right.

Summer Recipes

June 10, 2008

Baked Eggplant and Goat Cheese Fondue

Jim Weaver

Tre Piani Restaurant

Ingredients:

1 large eggplant

4 cloves roasted garlic

6 oz. fresh goat cheese

¼ cup grated parmigiano cheese

4 leaves basil julienne

¼ cup diced fresh tomato

2 eggs

salt and pepper to taste

Method:

Slice the eggplant in half lengthwise and place flesh side down on a lightly oiled pan and roast until soft in a 350 degree oven. Let the eggplant cool to room temperature. Scoop the flesh from the eggplant and put into the bowl of a food processor, discard the skin. Next add the garlic, goat cheese, eggs, salt, pepper, basil and ½ of the parmigiano cheese.

Pulse the food processor until it is just barely pureed.

Put the pureed mixture into an oven proof crock, top with the diced tomato and the remaining parmigiano cheese. Bake until bubbling and hot and serve immediately with pita chips to dip.

Pignolia Nut Crusted Sea Scallops with Honey Lemon Beurre Blanc

Jim Weaver

Tre Piani Restaurant

Serves 2 as an entrée or more as appetizers

Ingredients:

10 large sea scallops

½ cup Pignolia nuts(pine nuts)finely chopped

¼ cup unseasoned breadcrumbs

3 beaten eggs

½ cup flour

salt and pepper to taste

¼ cup olive oil

For the sauce:

1 cup white wine

juice of 1 lemon

2 tbsp honey

1 tsp. chopped fresh parsley

4 tbsp. butter cut into small pieces and chilled

Method:

Mix the pignolia nuts and breadcrumbs together and reserve in a work bowl. Season the scallops with salt and pepper and lightly coat with flour. Dip each scallop in the egg then coat with the nut mixture.

Put the wine, lemon and honey into a sauce pot and reduce until only 1/8 cup of liquid is left. Remove from heat and whisk in the butter and parsley. Put aside in a warm, not hot spot and reserve until ready to serve. Heat the oil in a large skillet and add the scallops. Brown on all sides and remove to a cookie sheet. Finish the scallops in a 350 degree oven until done, approximately 10 minutes. Pour the sauce onto the plate and place the hot scallops on top. Enjoy!!

Pasta With Heirloom Tomato Sauce

Jim Weaver

Tre Piani Restaurant

Ingredients:

Pasta

Tomatoes

Garlic

Olive oil

Parsley

Basil

Crushed red pepper

Salt

Method:

Bring a large pot of lightly salted water to a boil and add the pasta. Heat the olive oil in a large skillet, add the garlic and cook until lightly browned. Add the crushed pepper and the tomatoes. Cook over high heat until the tomatoes break down and thicken slightly. Add the parsley and basil and season with salt. Drain the pasta well and toss with the sauce. Pass the cheese!

Jersey Tomato, Green Bean and Bread Salad

Main Street Bistro

1 large clove garlic, peeled, split in half,rub wooden salad bowl with one half, reserve other half

1pound green beans - cut in 2” lengths, boil until crisp tender, drain well

2 medium tomatoes, peeled and cut in 1” chunks,drain

3 ½in. slices country bread - toast and rub both sides immediately with the reserved garlic half, tear in bite-size pieces

Dressing:

2Tbsp fruity extra virgin olive oil

1Tbsp red wine vinegar

fresh cracked pepper to taste

whisk to blend

Toss beans, tomatoes and bread with the dressing. Serve immediately.

Note: To prepare ahead, store all ingredients separately. Toss just before serving.

A&B Kick-Butt Sheperds' Pie

The Alchemist and Barrister

Ground Lamb - browned in heavy bottom pan. Drain off grease. Saute small diced carrots and onions till soft. Season with thyme leaves, salt and white pepper. Add low sodium chicken stock and simmer for 1/2 hour. Thicken with corn starch. Dish out in casserole dish...pipe mashed potatoes on top and bake in 400 degree oven till potato is golden brown. Enjoy!

Add a Comment

Keeping Summer Foods Fresh & Safe
June 15, 2009 By ARA

Beating the Summer Bummer of Bug Bites and Bee Stings
June 15, 2009 By ARA

Summer Recipes
June 10, 2008

Fun Family Outings
May 30, 2008

Best Summer Dessert
May 29, 2008 By Signy Coleman

Summer Drinks
May 28, 2008

Grilling Tips
May 28, 2008