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Oven-Dried Tomatoes

Oven-Dried Tomatoes

Italian, Appetizer
Cooks in   
Ingredients
  • 4 Lbs. Ripe Plum Tomatoes
  • 3 Tablespoons Kosher Salt
  • 3 Tablespoons Sugar
  • Leaves from 2 bunches Fresh Thyme
  • 6 Cloves Garlic - grated on a Microplane
  • 1 Cup Extra Olive Oil
Directions
  • Preheat the oven to 200 degrees.
  • Slice the tomatoes in half lengthwise and place them in a large bowl. Add the salt, sugar, thyme, garlic, and oil and toss to coat well. Place cut side up on baking sheets, then bake slowly for 12 hours.
  • (Putting the tomatoes in the oven right before you go to bed and removing them in the morning works well. Also, if you put the tomatoes in first thing in the morning, then they can be removed in the early evening.)
  • Let cool and refrigerate for later use. If you pack them in sterile glass jars and cover completely with more extra-virgin oil, they can be stored in the refrigerator for up to 12 weeks.

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Oven-Dried Tomatoes

Oven-Dried Tomatoes

Oven-Dried Tomatoes Recipe
Italian, Appetizer
Cooks in   
Ingredients
  • 4 Lbs. Ripe Plum Tomatoes
  • 2 Tablespoons Kosher Salt
  • 3 Tablespoons Sugar
  • Leaves from 2 bunches Fresh Thyme
  • 6 Cloves Garlic - grated on a Microplane
  • 1 Cup Extra Virgin Olive Oil
Directions
  • Preheat oven to 200 degrees.
  • Slice the tomatoes in half lengthwise and place them in a large bowl. Ass the salt, sugar, thyme, garlic, and oil and toss to coat well. Place cut side up on baking sheets, then bake slowly for 12 hours. (Putting the tomatoes in the oven right before you go to bed and removing them in the morning works well.)
  • Let cool and refrigerate for later use. If you pack them in sterile glass jars and cover them completely with more extra-virgin olive oil, they can be stored in the refrigerator for up to 12 weeks.

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Oven-Dried Tomatoes

Oven-Dried Tomatoes

Italian, Appetizer
Cooks in   
Ingredients
  • 4 Lbs. Ripe Plum Tomatoes
  • 2 Tablespoons Kosher Salt
  • 3 Tablespoons Sugar
  • Leaves from 2 bunches Fresh Thyme
  • 6 Cloves Garlic - grated on a Microplane
  • 1 Cup Extra Virgin Olive Oil
Directions
  • Preheat oven to 200 degrees.
  • Slice the tomatoes in half lengthwise and place them in a large bowl. Ass the salt, sugar, thyme, garlic, and oil and toss to coat well. Place cut side up on baking sheets, then bake slowly for 12 hours. (Putting the tomatoes in the oven right before you go to bed and removing them in the morning works well.)
  • Let cool and refrigerate for later use. If you pack them in sterile glass jars and cover them completely with more extra-virgin olive oil, they can be stored in the refrigerator for up to 12 weeks.

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Minted Fresh Fruit Salad with Honey and Lime

Minted Fresh Fruit Salad with Honey and Lime

Minted Fresh Fruit Salad with Honey and Lime Recipe
American, Side, Salad, Honey, Mint, Lime, Fruit
Cooks in   
Ingredients
  • 1 Large Cantaloupe Melon - peeled, seeded, cut into 1 inch cubes
  • 1 Large Honeydew Melon - peeled, seeded, cut into 1 inch cubes
  • 1 Golden Pineapple - peeled, seeded, cut into 1 inch cubes
  • 1/2 lb. Red Grapes - stems removed and cut in half
  • 3 Oranges - peeled, pith removed and cut into segments
  • 3 Kiwi - peeled and quartered
  • 1 Pint Blueberries
  • 1/2 Pint Blackberries
  • 2 T. Honey
  • 1 1/2 Tbsp. Lime Juice - freshly squeezed
  • Sprinkle of Sugar
  • 2/3 Cup Fresh Mint Leaves - gently cut into thin strips
Directions
  • Mix all ingredients together except for fresh mint. Add the mint right before serving. Refrigerate before serving and cut the fruit only a few hours before serving.
  • Watermelon, peaches and nectarines can be added or substituted.
  • Strawberries and bananas can be added at the very last minute. They have the tendency to bleed, water and brown.
  • It is very important when making a fresh fruit salad, to choose fruit that is ripe and seasonal. The fruit should be at its peak.
  • Serves 12 to 15

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Black Pepper Steaks with Red WIne Vinegar, Lemon and Feta Vinaigrette

Black Pepper Steaks with Red WIne Vinegar, Lemon and Feta Vinaigrette

Black Pepper Steaks with Red WIne Vinegar, Lemon and Feta Vinaigrette Recipe
Dinner, Mediterranean, Lemon, Steaks, Feta cheese, Vinaigrette, Dill, Red-wine vinegar, Italian parsley, Thyme, Basil
Cooks in    Serves 2
Ingredients
  • 2 Steaks - your choice: Filet Mignon, Ribeye or NY Strip
  • 2 Tbsp. Extra Virgin Olive Oil*
  • 1 tsp. Balsamic Vinegar*
  • 1 Tbsp. Applewood Smoked Peppercorns*
  • For Vinaigrette:
  • 1/4 Cup Red -WIne Vinegar
  • 3 Tbsp. Extra-Virgin Olive Oil - use Lemon Oil*
  • 1 Tbsp. Fresh Garlic - peeled and minced
  • 2 Tbsp. Fresh Italian Parsley - minced
  • 1 Tbsp. Fresh Lemon Thyme - minced
  • 1Tbsp. Fresh Basil - minced
  • 1 tsp. Fresh Dill - minced
  • 1 Tbsp. Worcestershire Sauce
  • 1 tsp. Honey - nice quality*
  • Juice of a 1 Lemon
  • Zest of 1/2 Lemon
  • 1/2 Cup Feta Cheese - crumbled
  • Kosher Salt and Freshly Ground Black Pepper
Directions
  • Turn on gas grill or light a charcoal grill.
  • Place the steaks on a plate and pour the olive oil and balsamic vinegar over the steaks. Sprinkle the pepper over the steaks and begin to work the oil, vinegar and pepper into the steaks. Use more pepper, if desired. Set aside.
  • In the meantime, prepare the vinaigrette. In a medium size bowl, combine all ingredients except the feta cheese. Once mixed, add the feta cheese and let stand at room temperature.
  • Once the grill or fire is ready, place the steaks on the grill on medium-high heat. Sear for 2 to 3 minutes on first side and then flip the steaks and cook for 2 to 3 more minutes, for medium-rare. With a thermometer, place the tip in the largest part of the steak. For medium rare, the steaks should be pulled at 125 degrees.
  • At this point, the steak should be allowed to rest for 5 minutes covered with foil. This allows time for the temperature to adjust and meat to settle down from the grill.
  • When ready, transfer the steaks to serving plates, and spoon the vinaigrette over the steaks. Garnish with additional herbs, if desired.

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