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From the kitchen of One Perfect Bite... Nancy Silverton, founder of Campanile restaurant and the famous La Brea Bakery in Los Angeles, has recently partnered with Mario Batali and Joe Batianich in a venture that led to the creation of two new restaurants, Osteria Mozza and Pizzeria Mozza. Her eighth book, The Mozza Cookbook , was also published this fall. She was raised in Encino, California and attended Sonoma State College before dropping out to attend Le Cordon Bleu in London. She returned to California and began her career in the pastry kitchen of Michael's restaurant in Santa Monica. She perfected her pastry skills when she returned to Europe to study at the Lenotre Culinary Institute in France. When she returned to the United States she became the head pastry chef at Wolfgang Puck's restaurant, Spago. She left Spago to open her own restaurant, Campanile, but in the process found she was unable to find a source for the type of bread she had tasted and learned to make in Europe. To fill that need, she began to teach the art of sourdough bread baking and went on to establish the reknowned La Brea Bakery. She sold the bakery for 6 million dollars, but lost all of it in when the Madoff Ponzi scheme unraveled. As resilient as the spores in her sourdough, she has moved on to partner in the "Mozza" restaurants and continues to write and teach. She is completely deserving of the position she's earned on the Gourmet Live list of 50 Women Game-Changers in Food. I have a great deal of admiration for this woman and I was a bit nonplused when the time came to pick a recipe to showcase her work. I toyed with the idea of making bread, but when I saw and tested her recipe for Butterscotch Bodino the game plan changed. Her breads are wonderful, but this signature pudding will make your socks go up and down. It is sublime. I really hope you'll try it. Here's the recipe. Butterscotch Budino with Caramel Sauce and Whipped Crème Fraîche ...from the kitchen of One perfect Bite courtesy of Nancy Silverton Ingredients: Budino 3 cups heavy cream 1-1/2 cups milk 1 cup + 2 tablespoons firmly packed dark brown sugar 1/2 cup water 1 teaspoons kosher salt 1 large egg 3 large egg yolks 5 tablespoons cornstarch 5 tablespoons butter 1-1/2 tablespoons dark rum Caramel Sauce 1/2 cup heavy cream Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract 2 tablespoons butter 2 tablespoons light corn syrup 1/2 cup sugar 2 to 4 tablespoons water Whipped Crème Fraîche 1-1/4 teaspoons fleur de sel 1/4 cup heavy cream 3/4 cup crème fraîche Directions: 1) To make budino: Combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit without stirring until edges start to brown. Tilt pot as needed to assure even browning. Cook until mixture is a deep dark brown, smells nutty and is caramelized, about 10 minutes. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk caramel cream, a cup at a time, into egg mixture until half of it is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 (6-ounce) ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days. 2) To make caramel sauce: Combine cream and vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside. Combine corn syrup and sugar in a large heavy bottomed saucepan. Add enough water to make a wet sandy mixture. Cook over medium-high heat until mixture is medium amber in color, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.) 3) To make cream topping: Whisk heavy cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping. Yield: 10 servings. The following bloggers are also featuring the recipes of Nancy Silverton today. I hope you'll visit all of them. They are great cooks who have wonderful blogs. Val - More Than Burnt Toast , Joanne - Eats Well With Others Taryn - Have Kitchen Will Feed , Susan - The Spice Garden Claudia - A Seasonal Cook in Turkey , Heather - girlichef Miranda - Mangoes and Chutney , Jeanette - Healthy Living April - Abby Sweets, Katie - Making Michael Pollan Proud Mary - One Perfect Bite , Kathleen - Bake Away with Me Viola - The Life is Good Kitchen , Sue - The View from Great Island Barbara - Movable Feasts , Kathleen - Gonna Want Seconds Amy - Beloved Green ,Jeanette - Healthy Living Linda - Ciao Chow Linda , Linda A - There and Back Again Martha - Lines from Linderhof , Nancy - Picadillo Mireya - My Healthy Eating Habits , Veronica - My Catholic Kitchen Annie - Most Lovely Things Next week we will highlight the career and recipes of Paula Deen. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, November 14th.

Source: oneperfectbite.blogspot.com

From the kitchen of One Perfect Bite... This is a wonderful dish that I love to make at least once during the Christmas holiday. If I were Italian and celebrated the Feast of Seven Fishes , I would include it in my menu for Christmas Eve. That would raise an eyebrow or two because the dish, like vodka sauce for pasta, is an Italian-American creation that is rarely served in Italy. Whatever the origin, mussels prepared in this fashion are a memorable, if messy, treat. Whenever I serve these, I cover the table with vinyl or oilcloth and distribute lobster bibs. It also helps to provide a large bowl or two to hold empty shells. Everyone at the table also receives two dish towels, one damp, the other dry. Only a crab boil is messier than this to serve to folks who eat with gusto. Believe me when I say, my folk have cornered the gusto market and these preparations are a necessity rather than an affectation. Once the mussels have been scrubbed and their beards removed, the dish can be made in minutes. Its heat, the alla diavola, comes from red pepper flakes, so you can manage it to your family's liking as long as you know their tolerance for heat. The dish has just three elements, a spicy red sauce, mussels and linguine. The mussels simmer in sauce and when they open they are served along with the sauce over piping hot linguine. I always serve this with a salad and the best Italian bread I can get my hands on. I do hope you'll try mussels prepared in this fashion. They really are delicious. Here's the recipe. Mussels Fra Diavola ...from the kitchen of One Perfect Bite adapted from Gourmet magazine Ingredients: 12 garlic cloves, minced (1/3 cup) 3/4 to 1-1/2 teaspoons dried hot red pepper flakes 1/2 cup olive oil 1 (28-oz) can whole tomatoes in purée 2 tablespoons tomato paste 2 teaspoons dried oregano, crumbled 1 teaspoon dried basil, crumbled 1/4 cup drained bottled capers 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped 1/3 cup dry red wine 1 lb dried linguine 3 lb mussels (preferably cultivated), cleaned (see cooks' note, below) Directions: 1) Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes. 2) Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. 3) While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.) 4) Serve linguine with mussels and sauce. Yield: 6 servings. Cooks' note: 1) Scrub mussels with a brush under cold water and scrape off any barnacles with a knife. Remove beard by pulling it from tip to hinge or by pulling and cutting it off with knife. 2) Tomato sauce, without mussels, can be made and refrigerated 2 days before serving. You might also enjoy these recipes: Salt Cod and Tomato Stew - One Perfect Bite Feast of the Seven Fishes - Italian Food Forever Broiled Mussels - Smitten Kitchen Sauteed Mussels with Garlic - The Housewife Diet Flexing My Mussels - Charm and Salt Moules Mariniere - One Perfect Bite Coconut Curry Mussels - Simply Recipes Spicy Mussels in White Wine - The Culinary Chronicles Mario Batali's Feast of the Seven Fishes - Epicurious

Source: oneperfectbite.blogspot.com

Oregon Coast From the kitchen of One Perfect Bite... When a chef with the stature of Mario Batali embraces a trend you know it has become mainstream. Last week he announced his decision to observe Meatless Monday in all of his 14 restaurants. He plans to have at least two meatless entrees on his menus every Monday. You can read more about his decision here . I am also embracing the trend and will try to prepare a meatless meal each week. That may be easier said than done. Like many of you, I am married to a committed carnivore who will not easily adapt to the notion. We are going to try anyway. I've started to round up recipes that are new and interesting, but meatless. Good recipes will go a long way to make the transition painless. So will ear plugs. The first of the recipes is an old one I've resurrected from Patricia Wells' book, Trattoria. It's easy to make, uses a handful of readily available ingredients and is absolutely delicious if it is served hot. Garlic lovers should be cautious and use no more than is called for in the recipe. Excess garlic will overpower the subtle flavor of the walnuts and the dish will lose it clean flavor. Experience is a great teacher. The recipe also calls for heavy cream. You can substitute a lower fat alternative, but go no further back than whole milk. If you serve this as an entree, you'll also want to serve a large salad and a crusty peasant bread. I went with an arugula and orange salad that nicely balanced the creamy walnut sauce that dressed the pasta. Here's the recipe for a simple but tasty meatless pasta. Fusilli with Walnut and Garlic Sauce ...from the kitchen of One Perfect Bite, courtesy of Patrica Well Wells Ingredients: 2 large cloves garlic, minced Kosher salt 1 cup toasted walnut halves 1 cup heavy cream 12-ounces dried fusilli 1/2 cup freshly grated Parmigiano-Reggiano cheese Coarsely cracked black pepper to taste Directions: 1) Place garlic, a pinch of salt and walnuts in bowl of a food processor. Process until nuts are coarsely ground. Add cream and process to form a fairly smooth sauce with flecks of walnuts in it. Add salt and pepper to taste. 2) Bring 6 quarts of water to a rolling boil. Add 3 tablespoons of salt and fusilli. Cook until pasta is tender but firm to the bite. 3) While pasta cooks, heat sauce in a microwave or stovetop until warm. 4) Drain pasta. Transfer to a serving bowl and toss to combine. Add cheese and again toss to combine. Add salt ans pepper to taste. Serve Immediately. Yield: 4 -5 servings. You might also enjoy these recipes: Pasta Puttanesca - One Perfect Bite Straw and Hay - One Perfect Bite Capellini Capricciosi - One Perfect Bite This post is being linked to: Smiling Sally - Blue Monday Meatless Monday at My Sweet and Savory

Source: oneperfectbite.blogspot.com

1 cup balsamic vinegar 1/2 cup fresh rosemary needles , fresh 8 garlic cloves 1/2 cup extra virgin olive oil 2 -2 1/2 lbs flank steaks kosher salt fresh ground black pepper 4 ounces parmigiano-reggiano cheese 8 cups arugula , loosely packed sea salt aged balsamic vinegar (balsamico condimento) extra virgin olive oil , finishing-quality 4 porcini mushrooms 1 For the Beef: Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped. Add the olive oil and pulse until all the ingredients are combined. Season marinade with salt and pepper. 2 Place the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove the steaks from the refrigerator and bring to room temperature before grilling. 3 Preheat grill pan or heavy-bottomed skillet over high heat. 4 Remove the steaks from the marinade, discard the marinade, and generously season the steaks with salt and pepper on both sides, using about one teaspoon of salt per pound of meat. 5 Put the steaks on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare. Remove the steaks to a platter or cutting board and let them rest for about 5 minutes before slicing. Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch thick slice. 6 While the steaks are resting, use a large knife or mandoline to cut the wedge of Parmiagiano-Reggiano into very thin slices. Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly. Drizzle the vinaigrette and toss gently to coat the leave. Taste for seasoning and add more salt or vinaigrette, if desired. 7 To serve plate steak with dressed arugula on the side. Drizzle with the balsamico condimento and olive oil. 8 Shave porcini mushrooms and Parmiagiano-Reggiano onto the dish. 9 For the Lemon Vinaigrette: Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl. Set the bowl aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady, stream, whisking constantly to combine. Stir in the pepper. Taste for seasoning and add more salt or pepper, if desired.

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

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

2 lbs sweet Italian sausage, pricked all over with a fork 3 tablespoons extra virgin olive oil , plus more for brushing 2 red bell peppers , cut into 1-inch dice 2 green bell peppers , cut into 1-inch dice 2 yellow bell peppers , cut into 1-inch dice 1 medium red onion , thinly sliced 1 small fennel bulb , trimmed cored and thinly sliced 4 serrano chilies , seeded and thinly sliced crosswise (we used only 2) 1 habanero pepper , seeded and thinly sliced (we cooked it whole, just piercing it slightly) salt 1 cup dry red wine 1 cup freshly grated pecorino cheese (3 ounces) crusty bread, for serving 1 Light a gril or girll pan & brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total. 2 Set a large cast-iron skillet on the grill or stove and add the 3 tablespoons of olive oil. 3 Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes. 4 Season with salt. 5 Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers. 6 Serve with a nice crusty bread or ciabatta bread, passing the remaining pecorino at the table. 7 * Zinfandel(search for berry flavored) , which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.

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

4 tablespoons sweet butter , divided 2 tablespoons virgin olive oil 1 large red onion , finely chopped 2 granny smith apples , peeled, cored and sliced into 1/8-inch pieces 1 1/2 cups arborio rice 1 cup dry white wine , such as Albana di Romagna 4 -5 cups homemade chicken stock, simmering 1/4 cup freshly grated parmigiano-reggiano cheese 1 bunch flat-leaf Italian parsley , finely chopped to yield 1/4 cup salt & freshly ground black pepper 1 In a 12- to 14-inch saute pan, heat 2 tablespoons sweet butter and virgin olive oil until, melted together. Add onion and cook over medium heat until soft and not yet browned. 2 Add apples and rice and cook about 3 to 4 minutes, until rice has acquired a pearly opaque quality. 3 Add the wine and simmer until evaporated. 4 Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the top of the rice. 5 Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 minutes. The rice should be tender and still retain an "al dente" bite. 6 Stir in the remaining 2 tablespoons butter, grated cheese and parsley and season with salt and pepper. Serve immediately with additional grated cheese on the side.

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

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