Main Course

Pinto Bean Salad

Makes 4 servings. 

A convenient salad to make with ingredients you probably have in your pantry, it’s also nutritious and easy to prepare all year. I serve this salad on a bed of lightly dressed greens, any variety.  

INGREDIENTS:

  • One can, 15.5 ounces pinto beans, drained

  • 3 scallions, including green parts, thinly sliced

  • ¼ cup Kalamata olives, pitted, halved

  • 12 cherry tomatoes, halved

  • 1 bell pepper, seeded, cubed

  • 1 avocado, peeled, cubed

  • One jar, 7.76 ounces Ortiz tuna in oil, drained, cut into cubes

  • 1 cup loosely packed parsley, finely chopped

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice, approx

  • Kosher salt

  • Freshly ground black pepper 

  • Greens

PREPARATION:

  1. In a large bowl combine all the ingredients and season to taste with lemon juice, salt and pepper.

 
 

Chicken Livers in Sherry Sauce

Chicken Livers with Sherry Sauce.jpg

Makes 2 servings as a main course, 4 servings as a first course. 

This dish is for all seasons and can be prepared in advance and reheated.

INGREDIENTS:

  • 1 pound chicken livers

  • 1 tablespoon unbleached all-purpose flour

  • Kosher salt

  • Freshly ground black pepper 

SHERRY SAUCE:

  • 1 large Vidalia onion

  • ¼ cup vegetable oil

  • ¾ cup extra dry light sherry (See Note)

  • 1 tablespoon Balsamic vinegar

  • 1 teaspoon whole cloves

PREPARATION:

  1. Preheat the broiler. 

  2. Line a broiler pan with foil.  

  3. Pat dry the livers and place on the foil. Broil as close to the heat source as you can for about 5 minutes on each side. The livers should be dry. Let cool. 

  4. Spread the flour on a piece of wax paper and season with salt and pepper.  

TO MAKE THE SAUCE:

  1. Cut the onion into very thin slices. I use a mandoline.

  2. Heat the oil in a medium skillet and sauté the onion over medium high heat, stirring from time to time until golden.  

  3. Add the sherry, the vinegar and cloves.

  4. Bring to boil and simmer for a few minutes.

TO MAKE THE CHICKEN LIVERS:

  1. Dip the liver into the seasoned flour shaking off the excess. Place in the sauce and simmer for a minute. Season to taste with salt and pepper.  

NOTE:

I use the Tio Pepe extra dry light sherry.

 

 

Spaghetti with Kale Pesto

Spaghetti+with+Kale+Peso.jpg

Makes 6 first course servings or 4 main course servings. 

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS:

  • 1 bunch kale, ½ pound

  • 2 cloves garlic

  • 2 tablespoons walnuts

  • Lemon zest from 1 lemon

  • ½ cup extra-virgin olive oil

  • 2 tablespoons lemon juice, approximately

  • Kosher salt

  • Freshly ground black pepper

  • ¼ cup grated imported Parmesan cheese, optional  

  • 1 pound imported spaghetti

PREPARATION:

  1. Remove kale stems and ribs. Cut the rest into large pieces and place in a food processor with the garlic, walnuts, lemon zest, 1 teaspoon salt and pepper. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

  2. Transfer to a bowl. 

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

  4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

  5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.  

  6. Before serving adjust the seasoning.

 

Orecchiette with Mushroom Sauce

Orecchiette+with+Mushrooms.jpg

Makes 6 first course servings.

Makes 4 main course servings. 

I love the flavor and aroma of fresh wild mushrooms, but they are not easily available. To approximate that flavor, I have combined dried imported Italian mushrooms with fresh cultivated ones. There is a bit of chopping which I do, step by step, in a food processor fitted with the steel blade.

INGREDIENTS:

  • ¾ ounces dried imported porcini mushrooms

  • ¾ cup boiling water

  • 6 tablespoons extra-virgin olive oil

  • 3 shallots

  • 2 garlic cloves

  • 1 pound firm white cultivated mushrooms

  • 3 tablespoons lemon juice, approx.

  • Kosher salt

  • Freshly ground black pepper

  • I cup tightly packed basil leaves, torn into small pieces

  • 1 cup tightly packed flat leaf parsley, coarsely chopped 

  • 1 pound imported orecchiette   

  • 2 tablespoons kosher salt

PREPARATION:

  1. Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel). Set aside.

  2. Wash the mushrooms carefully to remove sand, chop coarsely and set aside. 

  3. Quarter the shallots and garlic and chop finely in a food processor. 

  4. Heat 2 tablespoons oil in a large saucepan and sauté the shallots/garlic for about 3 minutes. 

  5. Wipe mushrooms with a damp paper towel, quarter them and chop coarsely in a food processor, do it in 3 batches.  

  6. Add the rest of the oil to the saucepan and ALL the mushrooms. Stir over high heat until the mushrooms are beginning to exude liquid.

  7. Add the mushroom liquid, basil, lemon juice, salt and pepper. Boil for a few minutes. 

  8. In a large pot bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and the pasta and stir. Boil briskly, uncovered, about 8 minutes, until the pasta is very al dente. It will continue cooking when combined with the sauce.  

  9. Drain well and toss with the sauce and add parsley.

  10. Season to taste with lemon juice, salt and pepper.

 
 


Whole Wheat Spaghetti with Baby Kale

Whole Wheat Spaghetti with Baby Kale.jpg

Makes 6 first course servings.

Makes 4 main course servings.

A more complicated version of this dish appeared on my website in 2015. With the availability of baby kale, which comes prewashed, I was able to make this dish quicker and tastier.

I find it good both warm and at room temperature.

INGREDIENTS:

  • ¼ cup extra-virgin olive oil

  • 5 scallions, including green part, cut into thick slices

  • 4 cloves garlic, finely chopped

  • 5 ounces baby kale

  • 15 Kalamata olives, pitted, cut in half

  • 4 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound whole wheat spaghetti

PREPARATION:

  1. Heat 2 tablespoons oil in a wok. Add the scallions and garlic. Sauté over low to medium heat until the scallions are wilted, about 5 minutes.   

  2. Add the remaining oil and all the kale. Stir over high heat, until kale is just wilted. Add the olives, some of the lemon juice, salt and pepper.  

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti. Boil briskly, uncovered, for 8 -10 minutes. The spaghetti should be al dente. Drain well and add to the wok.  

  4. Combine and season to taste with lemon juice, salt and pepper.

  5. Before serving check the seasoning again.    

 
 

Penne with Basil, Parsley and Tuna

Pennie with Basil.jpg

Makes 6 servings as a first course.

4 servings as a main course.

This pasta is easy, flavorful and nutritious. The sauce requires no cooking, and only the pasta is boiled.

INGREDIENTS:

  • 4 anchovy fillets
  • 3 cloves garlic, quartered
  • 1 cup tightly packed basil leaves
  • 1 cup tightly packed flat leaf parsley
  • ¼ cup extra-virgin olive oil
  • 4 tablespoons lemon juice, approx.
  • 10 ounces Albacore wild white tuna drained and separated into large pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound imported penne

PREPARATION:

  1. Soak the anchovies in cold water for 5 minutes – drain and pat dry with paper towels.
  2. Place anchovies, garlic, basil and parsley in a food processor fitted with the steel blade. With the motor on, pour the olive oil and lemon juice through the feed tube. Pulse until smooth, transfer to a large bowl and combine with the tuna.
  3. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered, for about 7 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
  4. Season to taste with salt, pepper and lemon juice. 
 
 

Linguini with Uncooked Sauce

Makes 6 servings as a first course.

Makes 4 servings as a main course.

Summertime is when this pasta is especially appealing because tomatoes are at their best. I serve it is at room temperature and leftovers are good as well.

INGREDIENTS:

  • 1 pint cherry tomatoes (½ pound)
  • 3 garlic cloves, very finely chopped
  • 1/8 teaspoon crushed red pepper, approx
  • 20 pitted Kalamata olives, halved
  • 2 tablespoons capers
  • ¼ cup extra-virgin olive oil
  • 4 ounces baby arugula, torn into pieces
  • 1 pound imported linguini
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 tablespoons lemon juice

PREPARATION:

  1. Rinse the tomatoes, dry and cut in half. Place in a large bowl and sprinkle with 1 teaspoon salt. Let stand while you are preparing the rest.
  2. Add the garlic, crushed red pepper, olives, capers, olive oil and arugula to the tomatoes.
  3. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once, stir. Boil briskly, uncovered for 7-8 minutes; the pasta should be al dente.
  4. Toss with the tomatoes.
  5. Season to taste with salt, pepper and lemon juice.