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Entrees

Endive, Goat Cheese and Bacon Tarte

  • Published in
  • Written by jessicajones
  • Category: Entrees
  • Hits: 1554

 

After enjoying a lovely holiday respite on Florida’s Gulf Coast, I am now rejuvenated and excited to share more family recipes with you all!. I love making this tart in the winter. It’s so satisfying as a main course and it’s just perfect for company. Add a nice green salad and serve wih a crisp rose wine or Alsatian white. Should you like a vegetarian version, simply omit the bacon.

Recipe for Endive, Goat Cheese and Bacon Tarte
(Serves 4)

6 medium/large endive – cut in half lengthwise
2 tbsp butter
1/4 cup orange juice
1 tbsp S&T orange sugar or honey
Salt and pepper
cayenne pepper
5 oz aged bucheron goat cheese, crumbled
3 slices of bacon, cooked and crumbled
one sheet of frozen puff pastry, thawed

Cooking

Melt butter in large oven proof skillet. Place endive halves face down in skillet and cook on medium high heat 2 minutes. Cover and bake in 350 degree oven for 20 minutes. Remove from oven. turn endive halves over, add salt and pepper. Then cover and bake again for 20 minutes. Flip endive halves face side down again. Add orange juice and sugar/honey and cook on medium high heat for 3 minutes. Sprinkle with cayenne pepper. Distribute goat cheese evenly on top. Place the thawed puff pastry on top of the endive and skillet, tucking in the corners if needed. Bake in 400 degree oven for 15-20 minutes as per puff pastry baking instructions. Place a large serving plate on top of the skillet and carefully (but quickly) invert the tarte onto the plate shaking it lightly to release the tarte. Serve topped with bacon crumbles.

En joie!!

Lynn Cardin

 

Roasted Ratatouille

  • Published in
  • Written by jessicajones
  • Category: Entrees
  • Hits: 1696

 

In the dead of winter I find myself reminiscing about fond summer memories. If you need a quick hit of summer too, this vibrant dish will do it! This typical Provençal ratatouille is roasted rather than pan-cooked. The caramelized eggplant, zucchini, onions, peppers and tomatoes will transport you. Toss on a few olives and the South of France is yours…on a plate!

Recipe for Roasted Ratatouille

One medium Japanese eggplant, cut in chunks
Two zucchini, sliced and then halved
One red pepper, cut in chunks
One yellow pepper, cut in chunks
One medium onion, cut in large chunks
6-8 garlic cloves (whole in paper)
One pint of grape tomatoes, sliced in half
5 TBSP olive oil
2 TBSP S&T Special Pasta Ratatouille blend
Handful of good quality olives
Salt and pepper

Cooking

Preheat oven to 400 degree. On large rimmed baking sheet, combine all vegetables and garlic (except tomatoes and olives). Drizzle olive oil and special pasta ratatouille blend over the vegetables coating all sides. Salt and pepper. Make sure vegetables are in a single layer. Roast in oven for 20 minutes. Add tomatoes and olives and roast another 5 minutes until tomatoes are heated through.

Voila L’Ete

Lynn Cardin

 

 

Recipe for Bucatini All’Amatriciana

  • Published in
  • Written by Super User
  • Category: Entrees
  • Hits: 2191

 

Few things are better than tucking into a nice bowl of pasta, preferably in Rome. But no need for airfare! Simply prepare this classic from Abruzzo and bring Italy home to your family. Do seek out the flavorful guanciale and bucatini shaped pasta (all available at Grand Central Market). They make the dish authentic and inexplicably good.

Recipe for Bucatini All’Amatriciana

1/2 lb of guanciale (pork jowls), cold and chopped
2 tsp Sel de Guerande
1 tbsp crushed red pepper flakes
1 tbsp fennel seeds

Pulse the above ingredients in a food processor a few times to incorporate. Let cure for an hour (or preferably overnight in the fridge).

1 tbsp extra virgin olive oil
2 large onions, diced
1 large carrot, grated
4 cloves of garlic, minced
1 tsp crushed rep pepper flakes
1 tbsp dried thyme
2 – 28oz cans of San Marzano tomatoes, crushed by hand (discard any skins)
1 tbsp sugar
1lb bucatini, cooked (undercook by 2 minutes)
Parmigiano Reggiano or Pecorino Romano for garnish
Chopped Italian Parsley for garnish

Cooking

Heat olive oil in large, deep saucepan. Add guanciale mixture and cook until all fat is rendered. Add onion, carrot and crushed red pepper flakes and cook for 5 minutes. Add garlic plus thyme and saute for 2 minutes. Add crushed tomatoes and sugar. Bring to a boil then reduce and simmer for about 1 hour. Salt and pepper to taste.

Add cooked bucatini to the sauce and incorprate thoroughly.

Bon Appetito!

Lynn Cardin

 

Bucatini All’Amatriiciana

  • Published in
  • Written by jessicajones
  • Category: Entrees
  • Hits: 1626

 

Few things are better than tucking into a nice bowl of pasta, preferably in Rome. But no need for airfare! Simply prepare this classic from Abruzzo and bring Italy home to your family. Do seek out the flavorful guanciale and bucatini shaped pasta (all available at Grand Central Market). They make the dish authentic and inexplicably good.

Recipe for Bucatini All’Amatriciana

1/2 lb of guanciale (pork jowls), cold and chopped
2 tsp Sel de Guerande
1 tbsp crushed red pepper flakes
1 tbsp fennel seeds

Pulse the above ingredients in a food processor a few times to incorporate. Let cure for an hour (or preferably overnight in the fridge).

1 tbsp extra virgin olive oil
2 large onions, diced
1 large carrot, grated
4 cloves of garlic, minced
1 tsp crushed rep pepper flakes
1 tbsp dried thyme
2 – 28oz cans of San Marzano tomatoes, crushed by hand (discard any skins)
1 tbsp sugar
1lb bucatini, cooked (undercook by 2 minutes)
Parmigiano Reggiano or Pecorino Romano for garnish
Chopped Italian Parsley for garnish

Cooking

Heat olive oil in large, deep saucepan. Add guanciale mixture and cook until all fat is rendered. Add onion, carrot and crushed red pepper flakes and cook for 5 minutes. Add garlic plus thyme and saute for 2 minutes. Add crushed tomatoes and sugar. Bring to a boil then reduce and simmer for about 1 hour. Salt and pepper to taste.

Add cooked bucatini to the sauce and incorprate thoroughly.

Bon Appetito!

Lynn Cardin

 

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