Roasted Potatoes

The simplest of recipes, a delicious side dish with minimum effort that can be served with nearly every savoury dish.

Ingredients: (serves 6 -8)
2 lb. small new potatoes, scrubbed clean, dried thoroughly with paper towels, and quartered lengthwise
2 tbsp. olive oil
a bunch of rosmary
Kosher salt and freshly ground black pepper, to taste

Preparation:
Heat oven to 425°.

1.) Place the potatoes on an aluminum foil—lined baking sheet, and toss with the oil.
2.) Season the potatoes generously with salt and pepper, add a bit of rosmary and place them in the oven.
3.) Bake potatoes, tossing occasionally with tongs, until they are golden brown and crusty and can be easily pierced with the blade of a knife, about 20 to 25 minutes.
4.) Remove potatoes from the oven, and transfer them to a large serving bowl or platter. Season potatoes with more salt and pepper before serving.

Ciabatta Stuffing

This is my favourite stuffing. I make it every year together with my Thanksgiving turkey but you can serve it perfectly well with a Sunday roast. The chestnuts give it a wintery touch and remind me of our time in Lugano.

Ingredients:
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Preparation:
Preheat oven to 350 degrees F.

1.) Butter a 15 by 10 by 2-inch glass baking dish.
2.) Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl.
3.) Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes.
4.) Gently stir in the chestnuts and parsley.
5.) Transfer the onion mixture to the large bowl with the pancetta.
6.) Add the bread and Parmesan and toss to coat.
7.) Add enough broth to the stuffing mixture to moisten.
8.) Season the stuffing, to taste, with salt and pepper.
9.) Mix in the eggs.
10.) Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Peperonata

My son's favourite two vegetables combined in one scrumptious dish. Simple and easy as 1,2,3. It makes a great antipasto served with bruschetta.

Ingredients:
⅓ cup extra-virgin olive oil
4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into ¼" strips
4 cloves garlic, thinly sliced crosswise
½ medium white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. red wine vinegar

Preparation:
1.) Heat oil in a 4-qt. saucepan over medium-high heat.
2.) Add peppers, garlic, onions, and ½ cup water and season with salt and pepper.
3.) Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour.
4.) Stir in vinegar and transfer to a serving bowl.

Potato Salad with onions and celery

Red onions can be used in so many dishes. I love them and my kids have started to appeciate their tangy taste in all kinds of salads and dips. Here's a delicious potato salad recipe with my favorite ingredients: red onions and celery.

Ingredients:
900 gr small Yukon Gold potatoes, peeled and quartered
2 ribs celery, minced
½ medium red onion, minced
½ cup mayonnaise
2 tbsp. dill pickle relish
2 tbsp. finely chopped parsley
1 tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-boiled eggs, chopped

Preparation:
1.) Put potatoes in a pot and cover with salted water. Bring to a boil over high heat; cook until just tender, about 12 minutes.
2.) Drain and transfer to a large bowl along with celery and onions.
3.) In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper.
4.) Add to potatoes along with eggs (optional) and toss. Chill.

Roasted Asparagus with parmigiano

"Asparagus inspires gentle thoughts."
Charles Lamb

Asparagus is a powerful aphrodisiac. Legend has it that asparagus "stirs up lust in man and woman," as one long-ago herbal medicine proponent put it. One reason may be its shape. Another may be its nutrient profile, which includes ample doses of Vitamins A and C, calcium, iron and potassium. In any case, 19th century French bridegrooms were required to eat several helpings of asparagus because of its reputed love powers. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.

Ingredients:
2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Preparations:
1.) Preheat the oven to 450 degrees F.
2.) Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary).
3.) Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
4.) Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.
5.) Arrange the roasted asparagus on a serving platter and top with some Parmesan.

Serve warm or at room temperature.

Italian Parmiggiana

I will not compete with my Italian mother-in-law, therefore following is a simpler version of a real Neapolitan parmiggana. My hubby would call it the American version. ;)

Ingredients:
1 large onion, peeled & diced

2 large eggplant, sliced into rounds about 1.5cm (1/2in) thick

2 x 400g (140z) can tomatoes
2 x Mozzarella cheese
1 bunch basil, leaves picked

2 large handfuls freshly grated parmesan cheese + extra to serve

Preparation:
1.) Cook onion with a little olive oil in a saucepan over a medium heat until soft but not browned.
2.) Meanwhile sprinkle eggplant layers with salt and allow to stand while the onion cooks.
3.) Add tomatoes and a few basil leaves to the onion. Crush tomatoes to break up and simmer with the lid on for 30 minutes to an hour – you just want the flavours to come together – no need for the sauce to reduce. And don’t worry about seasoning it – there will be plenty of salt in the eggplant and cheese.
4.) Preheat oven to 220C (425F). Generously oil a large baking tray.
5.) Pat eggplant dry with paper towel, removing as much salt as possible. Place eggplant in a single layer on the tray (you may need 2 trays) and drizzle generously with more olive oil.
6.) Bake for 20 – 30 minutes, turning once or twice until eggplant is very soft and golden brown on both sides.
7.) Place a layer of tomato sauce in a medium baking dish. Layer with eggplant slices, top with more sauce, a few basil leaves and some mozzarella. Repeat the layers until everything is used up finishing with a generous sprinkle of cheese.
8.) Bake for 20 – 30 minutes or until cheese is melted and everything is hot and bubbling.

Tips:
If you were after a shortcut you could substitute in a large jar of tomato passata or pre-made tomato pasta sauce. Lovely with a crunchy, bitter leaf salad but also excellent the next day as a sandwich filling.

Lisa's stewed lentils

Looking for an inspiration for a meatless dinner I asked my vegetarian friend what she was making her family for dinner that night. This was her suggestion:

Ingredients:
2 teaspoons extra virgin olive oil
2 cups large diced yellow onions (2 onions)
2 cups large diced carrots (3-4 carrots)
3 garlic cloves , minced (about 1 tbls.)
1 (28 ounce) can plum tomatoes
1 cup french green lentil (7 ounces)
2 cups vegetable stock (or chicken stock)
2 teaspoons mild curry powder
2 teaspoons fresh thyme leaves , chopped
2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon good quality red wine vinegar

Preparations:
1. )  Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.

2.)  Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.

3.) Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.

4.) Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy!