Showing posts from September, 2015

Sole Meuniere

The sole taste amazing with the combination of lemon, butter and capers. Sole is a mild tasting fish that absorbs the flavors in this dish staying firm. I add capers for extra flavor. Quick and easy especially for cooks that have shied away from making fish. And for non fish eaters, sole is not fishy, even they will enjoy eating Sole Meuniere!
                                                  Sole Meuniere


1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
8 fresh sole fillets, 3 to 4 ounces each
8 tablespoons unsalted butter
2 teaspoon grated lemon zest
1 tablespoon capers
1/2 cup freshly squeezed lemon juice
1 tablespoon minced fresh parsley


Preheat the oven to 200 degrees F. Have a baking dish ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate or use a plastic bag. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 4 tablespoons of butter in a large (12-inch) saute pan over medium hea…

Farro Stuffed Eggplant

I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer's markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread.

Farro Stuffed Eggplant
2 round eggplants 1/4 cup olive oil 1 bunch scallions, sliced, white part only 2 cloves garlic, chopped red pepper flakes 2 tablespoons fresh basil, chopped 1 large red pepper, shopped in to small pieces 1 cup chopped cherry tomatoes 1/2 cup farro, cooked according to directions
Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside. Slice tops of…

Garlicky White Bean Dip with Pita Chips

Calling all garlic lovers this is the bean dip for you! I love this easy dip with it's zesty garlic taste. Add capers and basil what could be more delicious. You can serve with homemade pita chips or fresh veggies. Keep the ingredients on hand for a fresh dip for an evening with friends.

                                             Garlicky White Bean Dip with Pita Chips

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 teaspoon capers
2 tablespoons fresh lemon juice
1/2 cup olive oil, plus 4 tablespoons
2 Tablespoons fresh basil leaves, chopped
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
1 tablespoon olive oil

Preheat the oven to 400 degrees F.

Place the beans, garlic, capers, lemon juice, 1/3 cup olive oil, and basil in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Chill until serving then right before serving drizzle 1 tablespoon oli…