Monday, September 15, 2008 by Jacqui Pini
As posted on
L.A. Times.comTotal time: 30 minutes
Servings: 4
Note: Increase or decrease the meat as you have it or want it, or forgo it for vegetarians. You can also double or triple the tomato content. You will need 4 large skewers. Bring the meat to room temperature before cooking.1 pound lamb or beef cut into 1-inch cubes20 small bay leaves, or 1 for each cube of meat
- 1 large bell pepper, trimmed, seeded and cut into roughly 1-inch pieces
- 8 cherry tomatoes2 medium onions, trimmed, peeled and cut into 8 lengthwise wedges
- Good quality olive oil
- Coarse sea salt
- Freshly ground black pepper
- 1 lemon, cut into wedges
1. If using disposable wooden skewers, soak the skewers in water for about 10 minutes before using.
2. To prepare the skewers, alternate paired meat cubes and bay leaves with the pieces of pepper, tomatoes and onion wedges. (You can put a couple of sacrificial lamb chunks at one of the ends so the cook can easily taste-test for doneness.) Lightly brush the prepared skewers with olive oil, and season each large skewer with one-half teaspoon salt and a pinch of pepper.
3. Grill each skewer over a medium-hot grill or broil for 5 minutes, then turn over and cook the other side an additional 5 minutes, or to desired doneness. Remove and allow the meat to rest for a few minutes. Serve with more sea salt, pepper and generous wedges of fresh lemon.
Each serving: 255 calories; 22 grams protein; 10 grams carbohydrates; 2 grams fiber; 14 grams fat; 4 grams saturated fat; 67 mg. cholesterol; 1,217 mg. sodium.
Labels: bar-be-que ideas, bay leaves, Dinner ideas, kebabs
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Thursday, September 11, 2008 by Jacqui Pini
As posted on
Boston.com
2 tablespoons olive oil
4 cloves of garlic, 3 whole and 1 chopped
6 large bell peppers (2 red, 2 yellow, 2 orange), cored, seeded and cut into thick strips
Salt and black pepper, to taste
1/4 pound pitted Gaeta olives, chopped
3 tablespoons capers
2 tablespoons chopped Italian parsley
1. In a large skillet, heat the olive oil over medium high heat. Add the whole garlic cloves and all the bell peppers. Cook, tossing the peppers occasionally, for 15 minutes or until they just begin to soften and the skins start to wrinkle. Remove and discard the whole garlic cloves.
2. Add the chopped garlic, salt, and pepper to the pepper mixture. Cook for 1 minute. Stir in the olives and capers and cook 1 minute more.
3. Transfer to a platter and sprinkle with parsley. Let the mixture cool to room temperature. Cover loosely and refrigerate for at least several hours or for up to 1 day.
Labels: bar-be-que ideas, Dessert recipes, Dinner ideas, pepper salad
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Thursday, September 4, 2008 by Jacqui Pini
As posted on
Boston.comServes 6
SHORTCAKE
- Butter (for the pan)
- Flour (for the pan)
- 2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, cut up
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 egg, lightly beaten
- Extra granulated sugar (for sprinkling)
- Confectioners' sugar (for sprinkling)
1. Set the oven at 375 degrees. Butter a 9-inch layer cake pan, line it with parchment paper, and butter and flour the paper, tapping out the excess.
2. In a bowl, combine the flour, salt, and baking powder. Add the butter and use a pastry blender or two blunt knives to work the butter into the dry ingredients until the mixture resembles crumbs.
3. Stir in the sugar.
4. In a bowl mix the cream and egg. With a rubber spatula, stir the cream mixture into the flour mixture until it forms a batter.
5. Spoon the batter into the pan and smooth the top. Sprinkle with granulated sugar. Bake for 30 to 35 minutes or until the top is firm and golden. Cool in the pan on a rack for 20 minutes. Turn it out onto a plate, then turn it right side up. Sprinkle with confectioners' sugar.
STRAWBERRIES
- 1 pint strawberries, trimmed and halved or sliced
- 1 tablespoon granulated sugar
- 1/2 cup heavy cream, softly whipped
1. In a bowl, layer berries and sugar. Set aside for 15 minutes.
2. Cut the cake into 6 triangles and set them on dessert plates. Spoon berries and cream on the wedges.
Labels: bar-be-que ideas, Captivate Cooking, Dessert recipes, Desserts, Dinner ideas, strawberry shortcake
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