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6 medium oranges 1/3 cup extra virgin olive oil 4 eggs 1/2 teaspoon salt 1 cup sugar 1 1/4 cups flour (high gluten preferred, such as bread flour) 1 tablespoon baking powder 1 Preheat oven to 350°F and oil a 9-inch round cake pan. 2 Remove zest from all oranges and juice from one. Set fruit aside for another use. 3 In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes). 4 Slowly add sugar while continuing to mix (about 2 more minutes). 5 Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute. 6 In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all inches. 7 Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean. 8 Cool to room temperature, cut into wedges and serve.

Source: food.com

2 1/2 lbs halibut fillets (each 1 inch thick) 1 1/2 teaspoons salt 1/2 teaspoon fresh ground black pepper 1/4 cup capers , rinsed (preferably packed in salt) 1 1/2 large lemons , thinly sliced 3 tablespoons loosely packed fresh flat leaf parsley 2 cups extra virgin olive oil 1 Put a rack in the middle of the oven, and preheat the oven to 250 degrees F. 2 Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers. 3 Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish. 4 Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves. 5 COOK'S NOTE: 6 To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week. 7 Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).

Source: food.com

3 1/2 cups unbleached all-purpose flour 1/2 cup unbleached all-purpose flour , for dusting 4 extra large eggs 1/2 teaspoon olive oil 1 Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc). 2 Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape. 3 Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms. 4 Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature. 5 Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

Source: food.com

2 tablespoons extra virgin olive oil 1 medium red onion , thinly sliced 1 teaspoon red pepper flakes 3 jalapenos, seeded and cut into thin slivers 3 lemons, zest of 3 lemons, juice of 8 tablespoons butter , cut in chunks (1 stick) salt fresh ground black pepper 1 1/4 lbs fettuccine pasta 1/2 cup grated pecorino romano cheese 1 Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. 2 Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside. 3 Drop the pasta into the boiling water and cook until al dente. Drain. 4 Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.

Source: food.com

1 Tbsp. extra virgin olive oil light 1 sm red onion cut into crescents 2 x lean Italian sausage links crumbled 1 tsp fennel seed crushed 1/2 lb Tuscan cabbage or possibly kale leaves only     cut into 1/2-inch ribbons 1 x garlic clove finely minced 1 c. ready cut Italian Peeled Tomatoes with juice     seasoned with Basil and Oregano 4 ounce tomato sauce     salt and pepper to taste 1 sprg fresh thyme leaves only 2 c. rotini pasta dry measure 2 Tbsp. Parmigiano Reggiano freshly grated 2. Heat a Dutch oven or possibly 4 qt sauce pan with a non-stick surface. When warm, ass oil and onion and cook over medium heat till just softened, about five min. Add in crumbled sausage and fennel seed. Cook till red is gone. Remove from the pan; drain grease and use a knife to chop the meat into a finer crumb. 3. Meanwhile, return the pan to the burner. Add in the garlic and kale and cook over medium for 2 to 3 min or possibly till kale has wilted. Add in the seasoned tomatoes and the tomato sauce. Season with salt, pepper, and thyme. Cover pan and simmer over low heat for 20 to 25 min. 4. Meanwhile, cook pasta according to package instructions till just "al dente" and drain. Remove lid from pan and add in warm pasta. Toss to mix well and keep hot for about 5 min while you prepare a sale. Serve topped with freshly grated cheese. EACH: 638 cals, 27% from fat, Mario demonstrated this dish on television to introduce Tuscan Cabbage, also known as Cavolo Nero or possibly black cabbage. Similar to kale but it holds it's color: it will be dark green after cooking. Another tip: mix the pasta and sauce and heat together before serving. The dish is Mario's: simple home cooking, slightly undercooked with lots of color. My version added peeled tomatoes and herbs; used less oil and lean turkey sausage. NOTES : REVIEW: Classic pasta and tomato with the crunch and color of kale. With cheese, it was very comforting. Just a rustic and straightforwardone-pot meal. The Tuscan Cabbage didn't have much flavor: which was asurprise. Mario's show on Tuscan Cabbage and fact which it was available at Ralphs got me to try it. The recipe is Mario Batali's - very rustic, quickly cooked. Tri-color: white red and green. Except: I substituted lean turkey Italian sausage. After tasting it with just tomato sauce, I added herbs and some ready-cut tomatoes with juice. I also let it steep longer. The cabbage/kale was pleasant. It did not have much of a flavor or possibly it didn't compete with the tomatoes. I will use the other half lb. in a Tuscan potato soup.-Pat and Bob email to ELF, FareShare, MC

Source: cookeatshare.com

10 medium chicken drumsticks 1/2 cup extra virgin olive oil 2 cups medium shrimp , enough for about 5 per person 1 medium Spanish onion , cut into 1/4-inch dice 1/2 cup pureed ripe Tomato 1 teaspoon kosher salt , to taste 1 teaspoon saffron thread 2 tablespoons sweet pimientos (Spanish smoked paprika) 4 quarts chicken stock 2 cups bomba or other short-grain rice 1 lb manila clams , scrubbed 1 cup fresh peas 10 asparagus spears , stalks cut on the diagonal into 1/4-inch thick slices 1 inch piece sausage 1 Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside. 2 In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan. 3 Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want). 4 Remove from the heat and let rest for 10 minutes before serving.

Source: food.com

2 cups panko bread crumbs 2 lbs ground turkey 4 ounces prosciutto di Parma (cut into 1/8-inch dice) 8 ounces sweet Italian sausage, casing removed 3 large eggs , lightly beaten 1 1/2-2 cups milk (not called for in FoodNetwork.com version) 1/2 cup pecorino romano cheese , freshly grated 1/4 cup parmigiano-reggiano cheese , freshly grated 3/4 cup Italian parsley , finely chopped 3 gratings nutmeg 1/2 cup extra virgin olive oil salt fresh ground pepper 2 cups tomato sauce 1 Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water. 2 In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend. 3 Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes. 4 Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.

Source: food.com

1/4 cup extra virgin olive oil 1 medium onion , cut into 1/4-inch dice 1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch 2 cups arborio rice 1/2 cup white wine 4 cups chicken stock, hot 4 tablespoons unsalted butter 1/2 cup parmesan cheese , plus more parmesan cheese , for sprinkling 1 In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. 2 Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. 3 Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. 4 Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. 5 Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Source: food.com

1/4 cup red wine vinegar 3 garlic cloves , minced 1 teaspoon dried oregano , crumbled 1 teaspoon ground cumin 1 teaspoon colman's dry mustard 1 teaspoon hot red pepper flakes 1/2 cup extra virgin olive oil 1 grated orange, juice and zest of 2 small Japanese eggplants or 2 small italian eggplants 2 red bell peppers 2 yellow bell peppers 12 baby zucchini , with zucchini flowers or 4 small zucchini 2 medium red onions 6 scallions 12 spears pencil asparagus kosher salt 12 fresh basil leaves , cut into chiffonade (thin slivers) 1 Preheat a gas grill or prepare a fire in a charcoal grill. 2 In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside. 3 Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks. 4 Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets. 5 Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.

Source: food.com

10 lamb shanks kosher salt black pepper 6 tablespoons extra virgin olive oil 2 Spanish onions , chopped 5 carrots , peeled and cut into 1 inch pieces 6 leeks 2 cups dry white wine 1 cup tomato sauce 3 cups chicken stock, Brown 2 cups red grapes , Concord grapes, halved and seeded 1 Preheat the oven to 375 degrees 2 Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, 10 to 12 minutes per batch. Remove the shanks and set them aside. 3 Add the onions, garlic, carrots, and leeks to the pot and cook until softened, 8-10 minutes. Use only the white and light green parts of the Leaks only, trimmed, halved lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained. 4 Add the wine, tomato sauce, and sock to the vegetables and bring to a boil. Return the lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven, and bake for about 1.5 hours, until the meat is fork-tender. 5 Remove the pot from the oven, check the sauce for seasoning, and then add the grapes. Stir them in gently, and serve directly from the pot.

Source: food.com

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