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Recipes
Salad - Mediterranean Rice
By Pascento96
1. Cook rice as directed on package
- 1 1/2 cups long-grain rice
- 1/4 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1 t fresh oregano, minced
- 1/4 t freshly ground black pepper
- 1/4 t red pepper flakes
- 2 cups chopped spinach leaves
- 1 red bell pepper, finely chopped
- 1 small cucumber, peeled, seeded, and finely chopped
- 1/2 cup chopped green onion
- 1/2 cup chopped kalamata olives
- 1 cup crumbled feta cheese
Pasta - Penne with Corn, Zucchini and Basil
By Pascento96
Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, i...
- Kosher salt, to taste
- 1/2 lb. penne
- 6 Tbs. olive oil, plus more as needed
- Kernels cut from 2 ears of corn
- Freshly ground black pepper, to taste
- 8 zucchini, about 2 lb. total, cut into half-moons
- 1/2 yellow onion, diced
- 4 tomatoes, cored, seeded and cut into 1-inch chunks
- 1 Tbs. sliced garlic
- 1 tsp. chopped fresh oregano
- 1/4 tsp. red pepper flakes
- 1 Tbs. tomato paste
- 1/4 cup white wine
- 1/2 cup thinly sliced fresh basil
- 6 oz. mozzarella cheese, grated
- 2 oz. Parmigiano-Reggiano cheese, grated
Appetizer - Roasted Artichoke Puree for Bruschetta
By Pascento96
This is a master recipe featuring the many uses for the artichoke
- 1/3-cup lemon juice
- 6 medium artichokes
- 2/3-cup extra-virgin olive oil
- 3 cloves garlic, quartered lengthwise
- 1 tsp. minced fresh thyme
- 1 bay leaf
- 1 tsp. sea salt, preferably Graysalt
- freshly ground black pepper
Lamb - Rack Marinated with herb sauce
By Pascento96
1. Mix olive oil, sherry, and garlic 2
- 1/2 cup extra virgin olive oil
- 1/2 cup dry sherry
- 4 large cloves garlic, chopped
- 1/2 t crushed red pepper flakes
- 2 eight-rib racks of lamb
- Herb sauce
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup roughly chopped fresh mint
- 3/4 cup extra virgin olive oil
- 2 T sugar
Breakfast - Huevos Rancheros
By Pascento96
Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F
- Garnish:
- 4 medium corn tortillas
- Peanut oil, for deep-frying
- Salsa Roja, recipe follows
- Chorizo Refried Beans, recipe follows
- 4 large eggs, fried sunny side up
- 1 cup crumbled queso fresco
- Fresh cilantro sprigs
- Fried chorizo (reserved from Refried Beans recipe)
- 4 lime wedges
Pasta - Brussels Sprouts and Pine Nuts with Fettuccine
By Pascento96
Slice Brussels sprouts in a food processor fitted with a slicing disk
- 3/4 lb Brussels sprouts, trimmed
- 1/2 lb dried egg fettuccine
- 2 T unsalted butter
- 2 T extra-virgin olive oil
- 1/3 cup pine nuts
- Accompaniment grated Parmigiano-Reggiano
Salad - Tuscan
By Pascento96
Bring a medium pot of salted water to a boil over high heat
- 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
- 1 head Romaine lettuce, torn
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup pitted black olives
- 1/2 red onion, cut into slivers
- 1 lemon , juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 oz shaved Parmesan (about 1/2 cup)
Fish - Shrimp Roasted and Orzo
By Pascento96
Preheat the oven to 400 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta
Pork - Herb-Crusted Rack of Pork
By Pascento96
Rub pork with olive oil, and sprinkle with salt
- 2 (3- to 4-pound) racks of pork
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 7 garlic cloves, minced
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh thyme
- 1/3 cup chopped fresh parsley
- 2 tablespoons coarsely ground pepper
- 1/4 cup butter or margarine, cut up
- 1/3 cup all-purpose flour
- 2 (14 1/2-ounce) cans chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh sage
- 1/4 teaspoon pepper
- Garnish: fresh thyme sprigs
Salad - Warm White Bean
By Pascento96
Pick over and discard any misshapen beans and stones
- A pressure cooker shortens the overall cooking time for dried beans. Be sure to soak them in advance. This softens the beans and helps to ensure even cooking.
- 1 1/2 cups dried Great Northern or other white
- beans
- 1 yellow onion, quartered
- 2 garlic cloves, lightly crushed with the side of a
- knife, plus 2 garlic cloves, minced
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- 1 large tomato, peeled, seeded and diced
- 1/2 small red onion, minced
- 2 Tbs. chopped fresh basil
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 2 tsp. sherry vinegar, or to taste