Tag Archives: Pesto

Shaved Zucchini & Scate Pesto ..::.. Episode 33

Summer is here and that means fresh zucchini! Try this awesome, zucchini with pesto over toast with ricotta for a fresh, light summertime lunch. Also, a review of the new movie “Chef” and a discussion on Food Trucks. Then, French Onion Soup ala The Sequestered Tavern in Seneca Falls. Join Jim and Marilyn Bero for a half hour of food and fun.

CROSTINI WITH SWEET AND SOUR ONIONS

Ingredients:
1/3 cup pine nuts
1/4 cup olive oil
2 thinly sliced onions
to taste salt and pepper
16 chopped sage leaves
1/4 cup red wine or balsamic vinegar
1/4 cup sugar
Toast pine nuts in 350 degree oven
Saute onions in oil till lightly golden
Season with salt and pepper
Add: sage, vinegar and sugar, cook until caramelized
Add pine nuts
Serve toasted bread, rub with garlic and brush with olive oil

SCATE OR PARSLEY PESTO

In a food processor puree 3 cups of parsley or scate, 1 tablespoon of roasted garlic or raw
2 tablespoons of pistachio nuts or roasted almonds, 2 tablespoons of parmesan, zest of 1 lemon and 1/4 cup of extra virgin olive oil

SHAVED ZUCCHINI WITH RICOTTA ON GARLIC TOAST

2 zucchini shaved to 1/8 thick pieces ( preferably on a Mandolin)
Blanch in boiling salted water for 1 minute
Drain, mix with 2 tablespoons pesto of your choice ( basil, parsley,etc)
Toast or grill slices of Italian bread
Rub with garlic, brush with extra virgin olive oil
Cover with a layer of part skim ricotta, top with zucchini, garnish with grated parmesan and serve

FRENCH ONION SOUP
by SEQUESTERED TAVERN

6 thinly sliced vadallia onions
Saute in 2 tablespoons of butter and 2 tablespoons of olive oil, cover and cook for 5 minutes over medium heat
Add finely chopped 1 tablespoon each of fresh sage, thyme, rosemary until light brown
Add 1 cup of whiskey ( Jack Daniel’s) cook until caramelized
Add 2 cups wate and 3 cups stock
Cook 30 minutes, taste, season with salt and pepper
Add more fresh herbs if needed
Grill slices of dense Italian Bread, rub with garlic, brush with olive oil
To Heat and Serve
In an oven proof individual soup crock,place a slice of grilled bread
Ladle soup over the bread
Place a thin slice of mozzarella cheese (Sauder’s) over the soup
Broil and serve
You can also fry bread slice if you desire, Sequester does
Broil

COLD ZABAGLIONE over STRAWBERRIES

2 egg yolks,2 teaspoon sugar, beat for 1 minute
Add 1/4 cup marsala wine, place in a large metal bowl, heat over simmering water
Whisk until mixture thickens
Let cool in refrigerator
Fold in 1 cup of whipped cream
Pour over fresh sliced strawberries
Garnish with a sprig of mint

Chicken on a Stick ..::.. Episode #10

Chicken on a Stick can be found at street vendor stands across the world but now you can make it right at home. Let Jim and Marilyn Bero show you how. Also, there’s a part of the garlic bulb that you might not be using.

THAI TORTILLA WRAP with CHICEN ON A STICK

1 pound boneless skinless chicken thighs, cut in half
Thread on a wooden skewer
Marinate 1/2 hour in a mixture of 1/4 cup soy, 1/4 cup of honey, 3 garlic cloves minced

Grill over medium heat 4 minutes a side
Remove thighs from skewers, place on a flour tortilla,sprinkle with lime juice
Cover with broccoli slaw drizzle with sriracha hot chili sauce and Thai sweet chili sauce (Mae Roy Brand)
Fold over each side, roll into a cylinder, grill seam side down, cook for 1 minute, turn over cook 1 minute
garnish with chopped cilantro and serve.

CIOPPINO WITH SAUSAGE SHRIMP AND BEANS

In a large saucepan heat 1/4 cup olive oil,1 fennel bulb( sliced thin), 2 shallots minced 12 teaspoon of salt and pepper
Cook for 4 minutes

Add 1 pound spicy Italian Turkey sausage, casing removed. Cook till brown (5 minutes)
Add 2 cups dry white wine,1/4 cup tomato paste, 3 cups chicken broth, 1 bay leaf
Cook over low heat for 10 minutes
Add 1 pound of shrimp,1 can of cannellini beans, rinsed, 1 cup of fresh chopped basil,1 teaspoon thyme, cook for 4 minutes
Season with salt and pepper
Serve in soup bowls with crusty bread

SCAPES AND ARUGULA PESTO

Blanche for 30 seconds 2 cups of scapes ( first spring growth of garlic bulbs) cut into 1/2 inch lengths
Puree in food processor
Add 2 cups of arugula, 4 cloves of garlic, salt and pepper to taste
Puree adding a stream 1/2 cup of olive oil
Add 4 tablespoons of lightly toasted walnuts or pistachios
Add in a stream 1/2 cup of olive oil
Add parmesan and lemon zest

ASPARAGUS SALAD

1 pound asparagus, ends trimmed
Mix with 1 tablespoon of olive oil
1/8 teaspoon salt and pepper
Bake at 450 degrees for 15 minutes
Turn once
Dressing
Mix 1 tablespoon of olive oil, salt a and pepper,
1 tablespoon lemon zest, 1 tablespoon minced shallots
1/2 teaspoon dijon mustard
Pour over cooked asparagus
Serve on a bed of arugula
Garnish with chopped hard boiled eggs
Sprinkle with parmesan

Parsley Pesto & Ricotta Gnocchi ..::.. Episode 01

In the debut episode of a revival of an original WSFW radio show, Jim and Marilyn Bero welcome you to Healthy Cooking with your Friendly Italians on FingerLakes1.TV. This week, learn how to make a delicious, versatile, Parsley Pesto and learn how to save it to use for weeks into the future. What would the pesto go with? How about easy to make poached Ricotta Gnocchi? Also, some pasta basics and stories from the Barilla plant.

Learn to make these recipes and more on this week’s debut episode.

Have any stories, tips, feedback or ideas to share?
E-Mail Jim & Marilyn at healthycooking@fingerlakes1.com

PARSLEY PESTO with Walnuts or Pecans or Almonds

In a food processor add:
– 2 cups parsley
– 1 cup toasted nuts
– 3/4 cup grated parmigiano
– 1 cup scallions (use white and green parts)
– 1 tsp salt

Turn food processor on and slowly add 1/2 cup of olive oil.
Process into a paste
Add 2 tsp Lemon Juice and 3 tblsp of Water

* You can place on a sheet of plastic wrap, roll and freeze.

POACHED RICOTTA GNOCCHI

In a food processor, add and mix:
– 1 15 oz. container of Riccota
– 1 tsp sale
– 1/2 tsp pepper
– 2 eggs
– 1/2 cup Parmesan cheese
– 1 cup Flour

Add to the mixture 4 tblsps of Scallions.

Heat a pot of water to boil. Drop 1 tbs of mixture into water, simmer for 10 minutes (Gnocchi will float when they are done). Use 2 kitchen table spoons to form gnocchis.

Place cooked gnocchi in ice water to cool. Drain & refrigerate 30 minutes.

Heat oven to 400 degrees.
Place gnocchi in a single layer in a baking dish and add your favorite sauce. Bake for 25 minutes and garnish with cheese.