November 2, 2012


Sundried Tomato Risotto with Arugula
Serves 2
Ingredients:
1 medium onion, diced
1/2 cup white wine
3 1/2 cups chicken or vegetable stock
1 cup arborio rice (or use medium grain rice)
Handful freshly grated Parmesan cheese
1/2 lemon
Arugula
10 sundried tomatoes, chopped into small chunks
Olive oil
To Make:
Heat up the chicken stock in a small pot and add the sundried tomatoes to it. Bring to boil and turn to a simmer.
In a large pan, heat up some olive oil on medium-high and add in your diced onion. Saute until translucent. 
Add in the rice and cook for 2-3 minutes, to toast it.
Add in the wine and allow to fully absorb. When there is no more liquid, add the chicken stock to the rice one ladle at a time, stirring often. 
The rice will slowly absorb the liquid of the chicken stock and as it does, add more. Add the tomatoes with the stock. The total time should be around 20 minutes of adding liquid, absorbing, and stirring. The rice should be creamy but still have a slight bite to it. 
Turn off the heat and add the juice of 1/2 lemon and the Parmesan cheese, stirring to combine. 
Add a large handful of arugula and stir that it as well. 
Serve with some fresh arugula on top, drizzle a little olive oil, and enjoy!
Simple and delicious! 

Sundried Tomato Risotto with Arugula

Serves 2

Ingredients:

  • 1 medium onion, diced
  • 1/2 cup white wine
  • 3 1/2 cups chicken or vegetable stock
  • 1 cup arborio rice (or use medium grain rice)
  • Handful freshly grated Parmesan cheese
  • 1/2 lemon
  • Arugula
  • 10 sundried tomatoes, chopped into small chunks
  • Olive oil

To Make:

  1. Heat up the chicken stock in a small pot and add the sundried tomatoes to it. Bring to boil and turn to a simmer.
  2. In a large pan, heat up some olive oil on medium-high and add in your diced onion. Saute until translucent. 
  3. Add in the rice and cook for 2-3 minutes, to toast it.
  4. Add in the wine and allow to fully absorb. When there is no more liquid, add the chicken stock to the rice one ladle at a time, stirring often. 
  5. The rice will slowly absorb the liquid of the chicken stock and as it does, add more. Add the tomatoes with the stock. The total time should be around 20 minutes of adding liquid, absorbing, and stirring. The rice should be creamy but still have a slight bite to it. 
  6. Turn off the heat and add the juice of 1/2 lemon and the Parmesan cheese, stirring to combine. 
  7. Add a large handful of arugula and stir that it as well. 
  8. Serve with some fresh arugula on top, drizzle a little olive oil, and enjoy!

Simple and delicious! 

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October 2, 2012


Whole Roasted Trout with Thyme and Lemon
Ingredients:
1 whole trout - 1-2 pounds
A bunch of fresh thyme
Salt and pepper
1 lemon
2 bay leaves
Olive oil
To Make:
Scale the fish or have the fish monger do it for you. 
Take half of the thyme leaves off the stalks and mix with 2 tablespoons of salt and 1 tablespoon of pepper in a mortar and pestle. Grind it together. 
Use the thyme and salt mix to rub all over the fish on the outside and inside. You want the outside to be more salted so the skin absorbs the flavors. 
Stuff the rest of the thyme that you didn’t grind up inside the fish, with the stalks sticking up and out. 
Cut the lemon in half and cut slits into the middles. Insert 1 bay leaf in each lemon half and arrange in the corners of the baking tray. 
Rub the fish down all over with olive oil and place in the middle of the baking tray. 
Bake at 375 for 15-20 mins until the fish is flaky and cooked through. 
Squeeze the juice of the lemon halves over the fish and serve. 
Enjoy!
This recipe is really easy and really impressive. Not to mention, absolutely delicious!

Whole Roasted Trout with Thyme and Lemon

Ingredients:

  • 1 whole trout - 1-2 pounds
  • A bunch of fresh thyme
  • Salt and pepper
  • 1 lemon
  • 2 bay leaves
  • Olive oil

To Make:

  1. Scale the fish or have the fish monger do it for you. 
  2. Take half of the thyme leaves off the stalks and mix with 2 tablespoons of salt and 1 tablespoon of pepper in a mortar and pestle. Grind it together. 
  3. Use the thyme and salt mix to rub all over the fish on the outside and inside. You want the outside to be more salted so the skin absorbs the flavors. 
  4. Stuff the rest of the thyme that you didn’t grind up inside the fish, with the stalks sticking up and out. 
  5. Cut the lemon in half and cut slits into the middles. Insert 1 bay leaf in each lemon half and arrange in the corners of the baking tray. 
  6. Rub the fish down all over with olive oil and place in the middle of the baking tray. 
  7. Bake at 375 for 15-20 mins until the fish is flaky and cooked through. 
  8. Squeeze the juice of the lemon halves over the fish and serve. 
  9. Enjoy!

This recipe is really easy and really impressive. Not to mention, absolutely delicious!

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September 25, 2012


Lemon Sherbet
Ingredients:
Juice and zest of 4 lemons
Juice of 1 orange
1 cup sugar
1 cup water
1/4 cup heavy whipping cream
To Make:
Boil the water with the sugar to make a simple syrup, boiling for 5 minutes until all the sugar has dissolved.
Take off the heat and stir in the lemon and orange juice and let stand for 15 minutes until cool. 
Stir in the zest and the whipping cream and combine completely. Taste to see if you need to add more sugar. Do so if not sweet enough. 
Pour into a freezer safe bowl and freeze for at least two hours. 
Enjoy!

Lemon Sherbet

Ingredients:

  • Juice and zest of 4 lemons
  • Juice of 1 orange
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup heavy whipping cream

To Make:

  1. Boil the water with the sugar to make a simple syrup, boiling for 5 minutes until all the sugar has dissolved.
  2. Take off the heat and stir in the lemon and orange juice and let stand for 15 minutes until cool. 
  3. Stir in the zest and the whipping cream and combine completely. Taste to see if you need to add more sugar. Do so if not sweet enough. 
  4. Pour into a freezer safe bowl and freeze for at least two hours. 
  5. Enjoy!

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April 5, 2012


Broccoli Pesto Pasta with Basil and Lemon
Ingredients:
1/2 lb dried tagliatelle or fettuccine pasta
Large bunch fresh basil
Handful pine nuts or almonds
1 head of broccoli
Olive oil
1 small potato
Parmesan cheese
1 lemon
1 clove of garlic
Salt and pepper
A few mint leaves
To Make:
Peel and wash the potato. Using the peeler, “peel” the potato into thin slices until the whole potato is sliced. Set aside.
Cut off the broccoli florets. Set aside.
Wash and pick off the basil leaves. Roughly chop. 
Grate 3 ounces of Parmesan cheese ~ about a cup
Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), a handful of grated parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
In a large pot, cook pasta according to package. 2 minutes before it is done, add the broccoli and potato slices. Drain when done, saving 1/2 cup of the cooking water. 
In the same pot, combine the fresh pesto, rest of the Parmesan cheese, rest of chopped basil leaves, and some of the cooking water to loosen the sauce.
Add in the pasta and broccoli back into the pot and give it a big stir. Taste and add salt and pepper if needed. 
Divide into serving bowls. Grate a bit more Parm over it, maybe a basil leaf or two, and a wedge of lemon. 
Enjoy!
This is a fresh and healthy pasta dish that tastes amazing! Try it!

Broccoli Pesto Pasta with Basil and Lemon

Ingredients:

  • 1/2 lb dried tagliatelle or fettuccine pasta
  • Large bunch fresh basil
  • Handful pine nuts or almonds
  • 1 head of broccoli
  • Olive oil
  • 1 small potato
  • Parmesan cheese
  • 1 lemon
  • 1 clove of garlic
  • Salt and pepper
  • A few mint leaves

To Make:

  1. Peel and wash the potato. Using the peeler, “peel” the potato into thin slices until the whole potato is sliced. Set aside.
  2. Cut off the broccoli florets. Set aside.
  3. Wash and pick off the basil leaves. Roughly chop. 
  4. Grate 3 ounces of Parmesan cheese ~ about a cup
  5. Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), a handful of grated parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
  6. In a large pot, cook pasta according to package. 2 minutes before it is done, add the broccoli and potato slices. Drain when done, saving 1/2 cup of the cooking water. 
  7. In the same pot, combine the fresh pesto, rest of the Parmesan cheese, rest of chopped basil leaves, and some of the cooking water to loosen the sauce.
  8. Add in the pasta and broccoli back into the pot and give it a big stir. Taste and add salt and pepper if needed. 
  9. Divide into serving bowls. Grate a bit more Parm over it, maybe a basil leaf or two, and a wedge of lemon. 
  10. Enjoy!

This is a fresh and healthy pasta dish that tastes amazing! Try it!

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March 28, 2012


Roasted White Fish with Smashed Potatoes
Ingredients:
2 fillets white fish, de-boned and de-scaled
1/2 lb fingerling potatoes
2 lemons
Olive oil
2 cloves garlic
Fresh thyme
Fresh parsley
To Make:
Preheat the oven to 375 degrees.
Drizzle some olive oil on a baking sheet and arrange fish, skin down. Season with salt and pepper. Chop up some fresh thyme and rub into the fish. Squeeze the juice of 1/2 lemon over the fish. Drizzle with olive oil. Using the remaining half of the lemon, slice it up and put one on each fish fillet.
Bake the fish for 15 minutes, or until flaky. 
While the fish is cooking, boil the potatoes whole, with their skins on. About 20 minutes, until tender.
Drain the potatoes in a colander and allow them to cool.
Gently press the flat part of your knife into the garlic so they get slightly “smashed.”
In a large skillet, heat up some olive oil and add in the whole garlic cloves. Saute for a minute or two so the oil is infused with garlic. Remove the garlic.
Take the potatoes and gently “smash” them with the palm of your hand. Make sure to do it slowly and carefully because you don’t want them to fall apart.
Fry the potatoes in the garlic infused oil for a few minutes on each side. Repeat until you fry all the potatoes in this way. If you’re running out of oil in the pan, just add a bit more olive oil, no need to do the garlic step again. 
For the dressing for the potatoes combine, 3 tablespoons olive oil, juice of 1 lemon, zest of same lemon, 1 tablespoon fresh chopped thyme, 2 tablespoons fresh chopped parsley, and salt and pepper. Whisk it up and drizzle over potatoes.
You can also use the dressing for a simple arugula salad. 
Serve with fish.
Enjoy!

Roasted White Fish with Smashed Potatoes

Ingredients:

  • 2 fillets white fish, de-boned and de-scaled
  • 1/2 lb fingerling potatoes
  • 2 lemons
  • Olive oil
  • 2 cloves garlic
  • Fresh thyme
  • Fresh parsley

To Make:

  1. Preheat the oven to 375 degrees.
  2. Drizzle some olive oil on a baking sheet and arrange fish, skin down. Season with salt and pepper. Chop up some fresh thyme and rub into the fish. Squeeze the juice of 1/2 lemon over the fish. Drizzle with olive oil. Using the remaining half of the lemon, slice it up and put one on each fish fillet.
  3. Bake the fish for 15 minutes, or until flaky. 
  4. While the fish is cooking, boil the potatoes whole, with their skins on. About 20 minutes, until tender.
  5. Drain the potatoes in a colander and allow them to cool.
  6. Gently press the flat part of your knife into the garlic so they get slightly “smashed.”
  7. In a large skillet, heat up some olive oil and add in the whole garlic cloves. Saute for a minute or two so the oil is infused with garlic. Remove the garlic.
  8. Take the potatoes and gently “smash” them with the palm of your hand. Make sure to do it slowly and carefully because you don’t want them to fall apart.
  9. Fry the potatoes in the garlic infused oil for a few minutes on each side. Repeat until you fry all the potatoes in this way. If you’re running out of oil in the pan, just add a bit more olive oil, no need to do the garlic step again. 
  10. For the dressing for the potatoes combine, 3 tablespoons olive oil, juice of 1 lemon, zest of same lemon, 1 tablespoon fresh chopped thyme, 2 tablespoons fresh chopped parsley, and salt and pepper. Whisk it up and drizzle over potatoes.
  11. You can also use the dressing for a simple arugula salad. 
  12. Serve with fish.
  13. Enjoy!

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March 13, 2012


California Bountiful Sunday Brunch with The Santa Monica Cooking Club
Grilled Asparagus Wrapped in Prosciutto with Asiago Cheese
Ingredients:
1 bunch asparagus
6-12 slices Prosciutto
Asiago cheese, shredded
Olive oil
1 lemon
Salt and pepper
To Make:
Preheat oven to 350.
Cut off the thick inedible ends of the asparagus and discard. 
Drizzle some olive oil and the juice of 1/2 lemon over the asparagus.
Sprinkle with very little salt and pepper. Don’t over salt since the Prosciutto is salty. 
On a griddle pan or the grill, grill the asparagus until softened and they have lovely grill marks.
Wrap three asparagus stalks in one slice of Prosciutto and sprinkle with cheese. Continue until all asparagus is wrapped.
Bake in the oven until the cheese has melted, about 5-7 mins.
Enjoy!

California Bountiful Sunday Brunch with The Santa Monica Cooking Club

Grilled Asparagus Wrapped in Prosciutto with Asiago Cheese

Ingredients:

  • 1 bunch asparagus
  • 6-12 slices Prosciutto
  • Asiago cheese, shredded
  • Olive oil
  • 1 lemon
  • Salt and pepper
To Make:
  1. Preheat oven to 350.
  2. Cut off the thick inedible ends of the asparagus and discard. 
  3. Drizzle some olive oil and the juice of 1/2 lemon over the asparagus.
  4. Sprinkle with very little salt and pepper. Don’t over salt since the Prosciutto is salty. 
  5. On a griddle pan or the grill, grill the asparagus until softened and they have lovely grill marks.
  6. Wrap three asparagus stalks in one slice of Prosciutto and sprinkle with cheese. Continue until all asparagus is wrapped.
  7. Bake in the oven until the cheese has melted, about 5-7 mins.
  8. Enjoy!

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February 8, 2012


Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina)
Serves 2
Ingredients:
2 boneless chicken breasts
1 can chickpeas
Lettuce or field greens
Sunflower seeds (Salted or unsalted, depending on preference)
1 1/2 lbs butternut squash
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 large lemon
Olive oil
1 teaspoon course dijon mustard
Salt and pepper
Dried chili flakes
Lemon zest
Chives or green onions
To Make:
Preheat oven to 425
Peel and chop butternut squash into 1 inch cubes
Cut the chicken breasts into 2 inch morsels
On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper.
Season butternut squash with a sprinkle of thyme. 
Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly.
Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes. 
Meanwhile, in a large salad bowl, arrange lettuce
Sprinkle in 2 tablespoons sunflower seeds
Toss in 4 tablespoons of chickpeas
In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed. 
When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions. 
Enjoy!
I’m addicted to this salad! So good and so filling.

Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina)

Serves 2

Ingredients:

  • 2 boneless chicken breasts
  • 1 can chickpeas
  • Lettuce or field greens
  • Sunflower seeds (Salted or unsalted, depending on preference)
  • 1 1/2 lbs butternut squash
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 large lemon
  • Olive oil
  • 1 teaspoon course dijon mustard
  • Salt and pepper
  • Dried chili flakes
  • Lemon zest
  • Chives or green onions

To Make:

  1. Preheat oven to 425
  2. Peel and chop butternut squash into 1 inch cubes
  3. Cut the chicken breasts into 2 inch morsels
  4. On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper.
  5. Season butternut squash with a sprinkle of thyme.
  6. Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly.
  7. Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes.
  8. Meanwhile, in a large salad bowl, arrange lettuce
  9. Sprinkle in 2 tablespoons sunflower seeds
  10. Toss in 4 tablespoons of chickpeas
  11. In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed.
  12. When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions.
  13. Enjoy!

I’m addicted to this salad! So good and so filling.

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December 12, 2011


Flavor Tip: (courtesy of my boyfriend)
If something isn’t tasting the way you want it to, add some lemon juice to it. The flavors are instantly enhanced and your dish sings! :)

Flavor Tip: (courtesy of my boyfriend)

If something isn’t tasting the way you want it to, add some lemon juice to it. The flavors are instantly enhanced and your dish sings! :)

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August 26, 2011


gastrogirl:

bloody mary popsicles.

It’s heirloom tomato season! The popsicles are interesting, I must admit.

gastrogirl:

bloody mary popsicles.

It’s heirloom tomato season! The popsicles are interesting, I must admit.

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