Sweet Pepper Relish

For those of you who enjoy a pepper relish but my heat seekers pepper relish is much too hot and spicy, then this one is for you. I developed the relish using sweet peppers, garlic, basil and olive oil. The sweet peppers have less heat than a green bell pepper. This makes an excellent topping for pasta, scrambled eggs, and my favorite, crostinis. However you choose to use it, I'm sure you will enjoy it.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• Sweet chili peppers (found in the produce department of most grocery stores. They look like jalapeños but are usually an assortment of red, orange and yellow peppers)
• Roasted garlic extra virgin olive oil (you can also use regular extra virgin olive oil and add sliced garlic at the end)
• 1 tsp sea salt
• Several fresh basil leaves, julienned
• Sterilized mason jars

 

Washing the sweet peppers under cold running water and allow them to drain. Place them in a bowl and drizzle them with the roasted garlic olive oil. Add the sea salt and toss them until they are coated thoroughly.

 

 Then, spread the peppers out on a foil lined baking sheet. Place them under your broiler for 4 to 5 minutes until they begin to char. Once the peppers begin to char, turn them over. Continue this process until all sides are charred. Be careful not to over blacken them.

 

Once the peppers are charred on all side, in a bag and tie it closed for about 5 minutes.

Next, remove the peppers from the bag and place them back on the baking sheet. Peel the charred skin off each pepper and gently remove the green stem. Do not rinse them under running water. That will remove all of that fantastic charred flavor.

Once the peppers are peeled, place them on a cutting board and thinly slice them.

Finally, pack the peppers loosely into the mason jars leaving ½ to 1 inch at the top. Top it with the sliced basil. Next, you are going to top off the jar with the roasted garlic olive oil. If you plan to use extra virgin olive oil, Add a couple cloves of sliced garlic before topping with olive oil.

 

These will last in your refrigerator for several weeks. Continue to jar the rest of the peppers in the same manner. Allow the jars to sit for as few days so that the different flavors can mingle.

  Enjoy!

 

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Stuffed Artichoke Hearts

Tender marinated artichoke hearts are drained and stuffed with your favorite goat cheese. Breaded and fried to a golden brown, these tasty morsels are served with a zesty Pomodoro or Marinara sauce. They have been affectionately referred to as "Pillows of Love". Once you start, you can't get enough.

For this recipe, you will need the following:

• 12 Marinated and quartered artichoke hearts, drained
• 8 oz of your favorite goat cheese (alternatively, you can substitute another soft cheese such as Boursin, cream cheese, etc)
• 1 cup flour
• salt and pepper to taste
• 1 egg
• 2 cups Panko breadcrumbs
• oil for frying

Begin by removing some of the inner leaves from the artichoke hearts. This will form a pocket for the cheese. You can save the inner leaves for another use.

Take about a tablespoon of the goat cheese and form it into a small football shaped ball and press it into the pocket you made in one of the artichoke hearts. Repeat this process until all of the artichoke hearts have been filled.

Once all artichokes have been filled, its time to set up the dipping station. In the first of 3 bowls, add the flour. Season it to taste with a little salt and pepper. In the second bowl add the egg and mix thoroughly. Finally, in the third bowl, add the Panko breadcrumbs.

Start by taking one of the artichokes and thoroughly coat it with flour. Shake off the excess. Next, dip it into the egg wash. Lastly, place the artichoke in the third bowl and completely coat it with the breadcrumbs and place it on a plate. Repeat this process with the remaining artichoke hearts. 

Once you’ve finished coating the artichokes, place them in the refrigerator for about 30 minutes. This allows the cheese to firm up and also your breadcrumbs will stick better.

After they’ve been refrigerated, fry them in hot oil. Heat the oil to about 375 degrees and carefully place them into the hot oil. Fry them on each side until they’re a golden brown. Then, allow them to drain on a paper towel.

Place the drained artichokes on a plate and dust them with Parmesan cheese. My zesty Pomodoro sauce makes an excellent dipping sauce. 

Enjoy!

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Pomodoro Sauce

This multipurpose marinara-style sauce is excellent with pasta. Add your favorite meatball recipe and you have yourself a hearty meal. I use this sauce when I make my lasagna. I also use it as a dipping sauce for fried mozzarella and stuffed artichoke hearts. However you use it, it's a tasty sauce and a cinch to make. It also freezes well so you can double or even triple the recipe and freeze it in containers.

For this recipe, you'll need the following:

• 1/2 white onion, chopped
• 3 cloves of garlic, finely chopped
• 1 28 oz can of whole San Marzano tomatoes
• 1/4 cup sugar
• 1 tsp oregano
• 1 pinch of red pepper flakes
• 8-10 fresh basil leaves
• Salt and pepper to taste

Begin by peeling and chopping 1/2 of a white onion. Saute the onion with a little olive oil over medium high heat in a medium sized skillet for about 7 minutes. Stir the onions periodically so they don't brown. About a minute before the onions are finished, add the garlic and stir to combine.

Using an emulsion blender, food processor, blender or simply your hands, crush the tomatoes in a bowl with their juices to the desired consistency. If you want a chunkier style sauce, then do not completely puree the tomatoes. If you want a smoother sauce, puree them until they are smooth. Add the tomatoes, sugar, oregano and red pepper flakes to the onions and simmer over medium low heat for 15 minutes. Season to taste with salt and pepper. Meanwhile, julienne your basil leaves. The easiest way to do this is to roll them tightly like a cigar and slice them with a knife. 

After the tomato sauce has simmered for 15 minutes, add the basil and simmer for an additional 5 minutes.

Enjoy!

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Potato and Leek Tart with Bacon

This tasty tart is a very versatile dish. You can serve it as an appetizer, pair it with a salad for a light lunch or even use it as a side dish at your next brunch. However you serve it, its absolutely delicious.  It pairs the fresh taste of fresh Spring vegetables with the mouth watering taste of bacon. I mean c'mon... who doesn't love bacon?!

For this recipe, you will need the following:

• 3 eggs
• 1/4 cup whole milk
• 1 cup Parmesan cheese, grated
• 4 Yukon Gold potatoes
• 2 Leeks
• 1/2 large white onion
• 6 strips of bacon
• 1 TB olive oil plus more for drizzling
• 1 TB butter
• Salt and pepper to taste
• 1 Pie crust for an 11 inch tart pan (either your own or a purchased crust)
• 1/2 cup diced green onions (scallions)

Preheat your oven to 350 degrees.

Spray the tart pan with cooking spray. Place the pie crust in the tart pan, pressing it halfway up the sides of the tart pan. 

Cut the root end off the leeks and and slice just the white and light green parts into 1/4 inch slices. A good rule of thumb is to slice just before the leek fans out into the dark green parts. Thoroughly rinse the leeks under running water and place them in a medium sized bowl and set them aside.

Next, slice the onion into 1/4 in slices. Cut each slice into quarters and place it in the bowl with the leeks.

Chop the bacon strips into 1/2 inch pieces and cook them in a hot skillet. Once the bacon is done, place it on a paper towel lined plate to drain, reserving 1 tablespoon of the bacon fat.

In a clean pan over medium high heat, add the reserved bacon fat, 1 tablespoon of olive oil and 1 tablespoon of butter. Saute the leek and onion  mixture until tender. You do not want to caramelize the leeks and onion. You just want them tender so that they just begin to release their sugars. Set aside to cool.

In a large bowl, whisk together the eggs, milk and half of the Parmesan cheese. Fold in the bacon followed by the leek and onion mixture. Season to taste with salt and pepper. Pour the egg mixture into your prepared tart pan and spread it evenly.

Using a mandolin or a sharp knife, slice the potatoes into 1/4 inch slices. Arrange the sliced potatoes in a spiral pattern on the tart until the entire surface is covered. Drizzle a little olive oil over the tart and spread it over the potatoes with a pastry brush. Top the potatoes with the remaining Parmesan cheese and the green onions.

Bake for 45 minutes until the potatoes are a golden brown. Cut into wedges and serve! Optionally, you can top the tart wedge with a poached egg for a wonderful brunch item or a late night snack.

Enjoy!

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Bruschetta

Bruschetta is a great Spring or Summer appetizer when tomatoes are in season. The tomatoes are combined with fresh basil, garlic and olive oil and served on toasted baguette bread. I grew up on home grown tomatoes so I always stress to people that if you can't grow your own, try to find a local farmers market to get them. It will make a world of a difference, especially in this recipe.

For this recipe, you'll need the following:

• 2 ripe tomatoes, seeded and diced to about 1/4 of an inch
• 10 basil leaves, thinly sliced
• 2 cloves of garlic, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 8 slices of baguette bread
• 2 TBS olive oil

Combine the tomatoes, basil and garlic in a medium size bowl. Add the olive oil and season to taste with salt and pepper.

Brush one side of the bread with the 2 tablespoons of olive oil. Place the oiled side down onto a hot grill pan, BBQ or under your broiler. Grill both sides of the bread until its evenly toasted.

Finally, arrange the bread onto a plate and mound the tomato mixture onto the center.

Enjoy!

Tomato Cheese Herb Tart with Artichokes

This is a great dish for an appetizer or, paired with a simple green salad, makes a delicious light lunch. The herbs really bring out the flavor of the roasted tomatoes and artichokes. If you have access to home grown tomatoes, its even better. I used red beefsteak tomatoes but you can also experiment with heirloom tomatoes or use a mix of red, yellow and orange tomatoes for a fancier presentation.

For this recipe, you will need the following:

• 1 ready-made pie crust or your own, about 12" in diameter.
• 5 medium tomatoes
• 9 oz. sliced Swiss cheese
• salt and pepper to taste
• 2 tsp dried basil
• 2 tsp dried thyme
• 2 tsp dried oregano
• 6 oz marinated artichoke hearts
• ¼ cup freshly grated Parmesan cheese

Begin by preheating your oven to 375 degrees. Next, slice your tomatoes into ¼ inch slices. Discard the ends (or save them for a sandwich or other dish). Cut each slice in half.

Arrange the slices on paper towels. This will draw out the excess moisture from the tomatoes so that your tart doesn’t end up soggy. Allow the tomatoes to drain on the paper towels for 45 minutes.

Apply a light coat of cooking spray to the tart pan to ensure easy removal after its baked. Using a ready-made pie crust or your own, press it into an 11 inch tart pan with a removable bottom. If you do not have a tart pan, you can use a baking sheet. It'll work fine. You just won't have the fluted sides when its finished.

 We are going to blind bake this first. Blind baking means to pre-bake the crust with weights to prevent it from puffing up. Lay a piece of aluminum foil or parchment paper on top of your crust. Cover it with pie weights. If you don’t have pie weights, you can use glass beads purchased at any craft store (as I did) or dried beans.

 Bake the crust for 15 minutes. Remove the foil and weights and bake for a couple more minutes until the crust is a pale golden color. Don’t worry if your crust cracks a little. The cheese will act as glue, holding everything together.

Now we are ready to assemble the tart.

Begin by layering the Swiss cheese slices on your cooled crust.  

Next, add the tomato slices, overlapping slightly, in a circular pattern.

Now its time to add the herbs. Sprinkle 2 teaspoons each of dried basil, oregano and thyme. I used dry herbs to keep it simple but if you choose to use fresh herbs, make sure to double the amount.

 

Season the tart with salt and pepper to taste.

 

Sprinkle the tart with the artichoke hearts followed by the Parmesan cheese.

 Bake it until the cheese melts and the tomatoes are tender, about 30 minutes. Once the tart pan has cooled enough to where you can touch it, remove it from the pan by sliding the sides down. The tart should slide right off the bottom.

Enjoy!