You can change this how ever you feel – swap hazelnut oil for a different nut oil or olive oil – swap lemon juice for white wine or red wine vinegar. It’s really up to you.
2 tbsp lemon juice
1 small shallot, minced
1 clove garlic, minced
2 tsp dijon
Salt and pepper
1/4 c nut or olive oil
Combine all the ingredients in a small jar and shake to combine. Store in the fridge for up to one week, let warm to room temp for 20 minutes before using.
Bavette steak is one of those cuts that is hard to find, if you can’t find it use flank steak instead. Let the steak marinade for at least an hour and be sure to top it with the garlic thyme butter.
1 1/2 to 2 lbs. bavette steak or flank steak
2 tablespoons olive oil
1 shallot, chopped
1/2 tsp salt and pepper
2 tablespoons butter
1 garlic clove, minced
Leaves from 3 sprigs fresh thyme, chopped
Put steak in a resealable plastic bag with olive oil and shallot. Spread mixture evenly. Seal bag and chill until ready to cook, at least 1 hour and up to 2 days ahead.
Heat grill to high. Bring steak up room temp for at least 20 minutes, then remove from bag, scraping off shallots, and sprinkle with salt and pepper. Grill, covered, turning once, until done, 8 to 10 min for medium-rare. Transfer to a cutting board and let rest 10 min.
Melt butter in a small frying pan, then add garlic and thyme and cook until simmering and fragrant, 2 minutes. Pour warm butter mixture over steak and slice thinly.
Serves 6 – 8.
This may be my favorite pizza ever! Mushroom meatiness, herbaceous and crispy thin crust – it was a party in my mouth!
1/4 c olive oil
1/2 lb oyster & shiitake mushrooms, thinly sliced
1 shallot minced
1 garlic clove minced
1/4 c white wine
Salt & pepper
8 oz pizza dough
1 c ricotta
2 TBSP chopped chives
2 TBSP chopped parley
2 TBSP chopped tarragon
Preheat pizza stone in oven at 500 for a least an hour.
In a medium skillet, heat olive oil. Add mushrooms and cook over moderately high heat until lightly browned, about 5 minutes. Add shallots and garlic cook for 1 minute. Add wine and cook until evaporated, season with salt & pepper.
Stretch dough out to make a 12 inch round, brush with truffle or olive oil. Spread ricotta cheese over dough, top with mushrooms and herbs. Bake 8 – 10 minutes until crust is crispy.
Drizzle with truffle pr olive oil and season with salt and pepper.
Serves 2 – 4.
This recipe is adapted from fine cooking and one of my go tos during the summer. The trick is to get little
Okra, less than 2 inches long do they are not slimmy. The dipping sauce is amazing!!
1 lb okra
1 TBSP canola oil
1 tsp salt
1/4 tsp pepper
1/2 c far free sour cream
1/4 c low fat mayo
1 medium shallot minced
1/2 TBSP lemon juice
Zest of 1 lemon
1 tsp smoked paprika
1/4 tsp crushed red pepper flakes
Heat grill or grill pan on medium-high heat.
Cut each okra pod in half lengthwise leaving the stem end uncut.
In bowl, combine oil with oil, salt, and pepper toss with okra.
In small bowl mix together sour cream, mayo, shallot, lemon juice, paprika, and red pepper flakes. Add pinch of salt.
Grill okra over medium high heat until nicely charred, about 5 minutes.
Serve with dipping sauce.
Costco sells a great Duck Confit – just heat and serve! This is a wonderful salad I found on Epicurious. It comes together super quick so it is great for lunch or weeknight meal.
1 tsp Dijon mustard
2 TBSP Sherry vinegar
4 TBSP olive oil
1/2 c pecans, coarsely chopped, toasted
2 confit duck legs
2 firm-ripe pears
8 c mixed greens
2 ozs crumbled blue cheese
Preheat oven to 425.
In a small food processor, chop shallots, add mustard, vinegar, olive oil and salt and pepper.
Heat duck for 15 – 20 minutes until skin crisps.
Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.
This recipe is adapted from Chow.com, I cut a bit of the fat and added more herbs, results – yummy!!
1 TBSP olive oil
2 oz thinly sliced prosciutto
1 Jersaleum artichokes, well scrubbed and cut into 1/4-inch-thick slices
3 TBSP water
2 large shallot, peeled and minced
2 TBSP roughly torn mint
1 TBSP freshly squeezed lemon juice
Heat 1/2 TBSP of the oil in a large frying pan over medium heat until shimmering. Add the prosciutto in a single layer and cook until crisp, about 3 to 5 minutes. Remove from the pan to a paper-towel-lined plate and let cool slightly. Crumble and set aside.
Return the pan to medium heat and add the remaining 1 tablespoon oil. When the oil shimmers, add the Jerusalem artichokes, season with salt, and cook, stirring occasionally, until browned and almost fork tender, about 15 minutes. Add the water, stir to release any browned bits from the bottom of the pan, and cook until the water evaporates and the artichokes are fork tender, about 3 minutes. Add the shallot and cook until golden, about 3 minutes more. Stir in the crumbled prosciutto, mint, and lemon juice, adjust the seasoning as needed, and serve immediately.
3 WW PP