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quick & easy
winter paremesan minestrone soup
Start a soup pot on a medium heat with: 1/3 pound sliced pancetta, chopped 6 garlic cloves, finely chopped 3 medium red onions, minced 4 celery ribs, minced 2 medium carrots, minced 1/3 cup extra-virgin minced When the onions are translucent add: 1 bunch Swiss chard (coarse chopped) 2 tablespoons tomato paste 1 (28-ounce)... »
roasted eggplant dip
Roast 4 large eggplants in oven at 450 for 20 minute. Prick the eggplant with a fork prior to roasting. Roast 100 grams of pine nuts to golden brown. When eggplants are finished, let cool slightly, scoop out all flesh into a food processor. Add, 30ml of lemon juice, pine nuts, 2 cloves of... »
the underestimated vegetable
Fresh produce is finally in season and the eggplant is one that North Americans often overlook. Eggplants are common throughout Eastern Europe and parts of Africa. My wife and consumed many delicious eggplant dishes while traveling in Romania. The eggplant, also known as the aubergine, melongene or brinjal, is a nightshade plant. As a... »
cornmeal blackberry muffins
Here is the recipe for Rock Salt Restaurant and Cafe’s Cornmeal Muffins. Mix well in bowl: 500 grams flour 250 grams cornmeal 150 grams white sugar 2 TBS (40 grams) baking powder 1 teaspoon cinnamon 1 teaspoon salt Dredge in flour: 1 1/2 cups blackberries Mix: 4 eggs 2 cups buttermilk (1 litre) 1... »
spot prawns, fusili, pesto & cherry tomatoes
Bring large pot of water to boil. Peel 12 fresh spot prawns. Sliver 3 cloves of garlic. Cut 24 cherry tomatoes in half. Once the water is boiling add a healthy dose of salt and cook the fusilli until al dente (6-7 minutes). Drain the pasta into a colander and let sit to drain.... »
lemon thyme vinaigrette
ΒΌ cup extra virgin olive oil 2 Tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 cloves garlic, minced 1 teaspoon dijon mustard 1 teaspoon kosher salt fresh cracked black pepper to taste 1 Tablespoon fresh thyme, minced Place all ingredients in blender or food processor and pulse to emulsify. Chill until needed. »
yellow tomato gazpacho
1 lb yellow tomatoes (peeled, seeded and chopped) 4 medium size yellow peppers seeded and chopped 5 Tablespoons extra virgin olive oil 1 Tablespoon red wine vinegar 1 Tablespoon lemon zest lemon juice to taste salt & pepper to taste pinch of sugar Put all ingredients in a blender or food processor, blend it... »
