This takes about an hour – so the title is deciving.
3 meyer lemons, sliced thin
3 sprigs parsley
1 shallot, sliced thin
1/2 c white wine
1 lb wild salmon
1/4 tsp salt
4 tsp capers, drained
Arrange lemons in a single layer in slow cooker, top with parsley and shallots. Pour wine in and add 1/2 c water. Place salmon on top, season with salt and pepper. Close lid and cook for 1 hour until it is opaque.
On one of the those nights when you don’t feel like cooking, this is the perfect remedy. It comes together in the time it takes to cook the pasta. This dish is packed with flavor, the anchovies do really make it special, so don’t leave them out.
1/4 c olive oil
4 achovies, minced
3 cloves garlic minced
1/2 tsp red pepper flakes
28 oz tomatoes, puréed
30 black olives
4 TBSP capers
1 lb pasta
1 c parsley, minced
Bring a large pot of salted water to a boil. Cook pasta according to package.
In a 12 inch skillet, heat oil, garlic, rep peppers and anchovies over medium heat until garlic just browns, about 4 minutes. Add tomatoe, olives, and capers, cook over medium heat while the pasta cooks.
Drain pasta and add to sauce, cook another 2 min, stir in parsley and service.
This was inspired by a recipe in F&W. I swapped out the pasta for zucchini spirals and bacon for pancetta. The mint really adds something special to this dish so don’t skip it.
1 lb spaghetti or spiral zucchini
1 TBSP olive oil
1 onion, finely chopped
1/2 lb pancetta, 1/4-inch dice
2 garlic cloves, minced
1 pound cherry tomatoes, halved
Salt and pepper
1/3 c capers, drained
1/2 c mint leaves, chopped
Shredded Parmigiano-Reggiano cheese, for serving
In a large skillet, heat oil and saute onions over medium heat until soft. Add pancetta and cook until crispy. Add garlic and cook for 30 seconds, add tomatoes and cook until soft about 6 minites. Remove from heat and stir in capers and mint. Serve topped with parmigiano.
Beef tartare is one of all time favorite indulgences. I passed over the recipe from Patricia Wells so many times and I finally got around to making it – and it was delightful! I served it with a salad, it would be great on crackers or endive leaves too.
I’m totally obsessed with Ottolenghi – every recipe I’ve tried from his 3 cookbooks has been amazing! This one is super simple – perfect for a busy weeknight.
3 medium eggplants, sliced 3/4 inch thick
Salt and pepper
1 orange bell pepper, cored and cut into 1 inch dice
20 cherry tomatoes, quartered
1 TBSP of Red Wine Vinegar
4 TBSP capers
1 TBSP of the caper brine
5 oz buffalo mozzarella or burrata
1 cup cilantro – leaves picked
Preheat the oven to 375.
Place the eggplant sliced on a baking tray lined with parchment paper and brush generously on both sides with plenty of olive oil. Sprinkle with salt and pepper, then roast for 25 – 30 minutes, or until golden-brown.
Mix together the pepper, tomato, vinegar, capers and brine, and add two tablespoons of olive oil. Set aside for a minimum of 30 min.
To serve, arrange the cooked eggplant slices, slightly overlapping, on a big serving platter. Break the mozzarella into chunks and scatter on top, spoon over the salsa and garnish with cilantro.