Tag: pine nuts

caponata – Italian cuisine reinvented by Gordon Ramsay

caponata



There eggplant it is undoubtedly the main ingredient of this exquisite Sicilian recipe, and yet, the legend about caponata tells that its place was originally occupied by the “precious” dolphin fish, also known as capone fish. The aubergine came as a replacement for a “social” need, i.e. to give even the less wealthy class the opportunity to enjoy the dish, which would otherwise be excessively expensive.

Advice

If you want to reduce the bitter taste of the aubergine and want it to release its vegetation liquid, cut the aubergines into slices, sprinkle each slice with salt and arrange them, one on top of the other, in a colander. Cover them with a tray, add a weight on top to keep them well pressed, and leave them for at least 2 hours. Then proceed according to the recipe.



Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins

Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins

by Pam on June 26, 2013

I was recently sent The Leafy Greens Cookbook by Kathryn Anible. It’s filled with 100 creative and flavorful recipes starring kale, chard, spinach, bok choy, collards, and more. I found it to be informative about different types of greens and I have bookmarked several recipes that I can’t wait to make. I love the cookbook but do wish there were photos to accompany the recipes. I adapted this recipe to use what I had on hand which was kale instead of Swiss Chard, craisins instead of raisins, and by adding minced garlic.

I am trying to incorporate kale into our meals as often as possible by serving it as a side dish or in soups and pastas. I am hoping if I feed it to my husband and children enough, they will soon love it as much as I do. While both of my kids ate this kale, they weren’t that thrilled with it. They both liked the craisins and pine nuts in it but my son wasn’t happy about the onions. My husband and I both liked it a lot and thought the combination of flavors and textures was delicious. It paired nicely with the corn and chicken I served for dinner.

Soak the craisins in the hot water until plump, about 10 minutes. Make sure to reserve the water in which the craisins are soaked.

Heat a sauté pan over medium heat. Add the pine nuts and cook, stirring often, until the nuts are golden brown and fragrant.

Add the olive oil to the sauté pan over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until softened and golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the kale, plumped craisins, and reserved water  then cook, stirring often, for 3 minutes or until kale has wilted. Toss in the toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Enjoy.



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Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins




Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

2 tbsp craisins
2 tbsp water
2 tbsp pine nuts, toasted
2 tsp olive oil
1/4 sweet yellow onion, sliced
2 cloves of garlic, minced
3 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Soak the craisins in the hot water until plump, about 10 minutes. Make sure to reserve the water in which the craisins are soaked.

Heat a sauté pan over medium heat. Add the pine nuts and cook, stirring often, until the nuts are golden brown and fragrant.

Add the olive oil to the sauté pan over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until softened and golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the kale, plumped craisins, and reserved water then cook, stirring often, for 3 minutes or until kale has wilted. Toss in the toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe in The Leafy Greens Cookbook by Kathryn Anible

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Green Beans Gremolata

Green Beans Gremolata

by Pam on October 13, 2013

This is another recipe I found in the Barefoot Contessa Foolproof cookbook. I served these tasty green beans with the Lemon and Mustard Chicken Thighs[1] and the Lemony Spinach with Feta and Pine Nuts[2]. They tasted fresh and delicious. I loved the flavor of the garlicky gremolata and pine nuts with the tender green beans. We all enjoyed this side dish – even my kids.

Bring a pot of water to a boil. Add the green beans and blanch them for 1-2 minutes (I used haricot verts, if you use green beans, blanch for 2-3 minutes), until tender but still crisp. Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color. Drain once the beans have cooled down then set aside on paper towels to drain the water.

To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

Heat the olive oil in a sauté pan over medium high heat. Add the beans to the hot pan and season with sea salt and freshly cracked pepper, to taste, then sauté, stirring often, for 2 minutes, until coated with olive oil and heated through. Place the green beans on a serving platter then sprinkle with the gremolata. Serve immediately. Enjoy.



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Green Beans Gremolata




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.



Ingredients:

1/4 lb green beans or haricot verts
1 clove of garlic, minced
1 tsp lemon zest
1 tbsp fresh parsley, chopped
1 tbsp Parmesan cheese, finely grated
1 tbsp toasted pine nuts
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

Bring a pot of water to a boil. Add the green beans and blanch them for 1-2 minutes (I used haricot verts, if you use green beans, blanch for 2-3 minutes), until tender but still crisp. Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color. Drain once the beans have cooled down then set aside on paper towels to drain the water.

To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

Heat the olive oil in a sauté pan over medium high heat. Add the beans to the hot pan and season with sea salt and freshly cracked pepper, to taste, then sauté, stirring often, for 2 minutes, until coated with olive oil and heated through. Place the green beans on a serving platter then sprinkle with the gremolata. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Barefoot Contessa – Foolproof

References

  1. ^ Lemon and Mustard Chicken Thighs (www.gordon-ramsay-recipe.com)
  2. ^ Lemony Spinach with Feta and Pine Nuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

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