donna's seasonal recipes

for information about cooking classes please check cooking class page

Here are some recipes from our recent Turkey class:

turkish lamb stew

2 tablespoons of olive oil

1 onion chopped

1-2 cloves of garlic

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 lb / 450 g of boned and cubed leg of lamb

14 oz / 400 g can of tomatoes

2 cups lamb stock

2 tbsp tomato paste

1 small eggplant, cubed

4 oz / 115 g dried apricots and dates,

chopped

Salt and pepper to your taste chopped fresh dill and parsley

1. Heat the oil and sweat the onion and garlic for five minutes.

2. Stir in the spices and fry for another minute.

3. Add the lamb and fry till browned all over.

4. AddÊeggpant and fry for five minutes.

5. Roughly chop the tomatoes, add them and 2 cups stock or water, apricots and seasoning stirring well to incorporate.

6. stir in the tomato paste. Bring this mixture to the boil and simmer gently for at least 1 hour, stirring occasionally.

7. add chopped dried apricots and dates. The stew is if anything even better reheated the next day. serve with rice pilaf or couscous.

Rice Pilaf with chickpeas

ingredients: 2 tbsp butter and 1 tbsp olive oil

1 small onion, diced

1 1/2 cups basmati rice

3 cups chicken stock 1 (15 oz) can chick peas, drained

1 tsp salt (if chicken stock is not salted)

fresh cilantro, chopped.

1. saute onions in butter and oil. add the rice and toss to coat with butter.

2. add the stock and stir. bring to boil, then cover and simmer for about 10 minutes.

3. add chick peas and herbs. cook for another 7-10 minutes until rice is tender. taste. add more salt if needed.

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Soup Basics for a Minestrone and Zuppa

Italian minestrone, a hearty vegetable soup with many variations

from minestra which is a soupy primo piatto or first course (rice or soup)

zuppa, a soup usually with bread.

ingredients you will need:

1/4c pure or extra virgin olive oil

1 large yellow onion

diced leeks (1-2 stalks, washed, chopped, white part only)

1-2 carrots, diced

2 tsp sea salt

1-2 ribs of celery, diced, with top leaves

(optional: a fennel bulb, chopped)

1/2 cup white wine

3-4 cups thinly slivered swiss chard, collards or cabbage, (or a combination)

6 tomatoes diced

2 (16 oz) cans chopped tomatoes, with liquid

sea salt and pepper to taste (tip: add splash of vinegar to adjust seasoning)

10-12 cups water

2-3 bay leaves

1/2 cup chopped parsley other fresh herbs, such as basil, tarragon, or thyme

1 cup other vegetables: zucchini, green beans, peas, corn, diced new potatoes

additional ingredients to develop soups into heartier dishes: use a combination of one or more adjusting the quantities.

1-2 cups cooked white beans, or chick peas (dry or canned)

1-2 cup of cooked pasta, barley or lentils (optional)

8 oz diced smoked turkey or other sausage or 8 oz (or more) of fresh cubed seafood, or shellfish.

or cubed chicken to top:

2 oz grated pecorino, romano, or parmesan slices of rustic bread, day old or toasted, top with extra virgin olive oil

method:

Heat oil in bottom of a large pan.

Add onions, and cook, on medium high for about 5 minutes, stir, do not let onions burn.

Add wine (or liquid from tomatoes). Then add carrots and celery. Add two teaspoons of sea salt

As these vegetables and cook until vegetables soften. Add water, tomatoes, other vegetables and herbs

Cook for about 45 minutes. If adding partially cooked beans or lentils add them now.

Simmer for about 45 minutes or longer to soften the beans and to sure that vegetables are tender.

If adding seafood or chicken: add when soup is just cooked then, simmer for 10-20 minutes.

Now add cooked pasta. Taste. Add more salt if needed.

(The flavors of the soup will come together after a day or so of preparation,

but often the salt needs to be adjusted.) Add toasted rustic bread, topped with romano cheese and olive oil.

donna's breakfast or brunch pizza

ingredients

: two 9 inch pizza dough or use recipe below or buy dough or par baked pizza shells)

4-6 eggs, lightly scrambled

3-4 oz mixed cheeses: such as gorgonzola, goat cheese, mozzarella and provolone

2-3 links of cooked Italian sausage, sliced (or other smoked meats)

1/2 cup cooked vegetables: roasted red peppers, roasted zucchini artichoke hearts, onions

2 thinly sliced plum tomatoes*

3 tbsp grated parmesan or romano cheese fresh basil or oregano pizza dough:

I cup warm water 1 package dry active yeast 2-3 cups all purpose flour

1 tbsp olive oil 1/2 tsp fine sea salt

method: mix water and yeast in a small cup. yeast should become foamy within 5 minutes. pour into large bowl. add oil. add 1 cup of flour and stir with fork to mix well. gradually add another cup of flour, and then enough so that dough is just a bit sticky.

turn onto floured surface and knead for about 5 minutes. when dough is smooth ball, place in lightly oiled bowl and cover with plastic wrap for about 45 minutes. making a pizza: divide dough in half or small pieces. sprinkle with flour, knead for a few minutes.

shape into a disk. roll or stretch dough until it is about 1/4 inch thick. place on lightly oiled pizza pan or two on cookie sheet. pre-baking dough: have oven heated to 450¡. using a fork, make a few tiny holes in dough to prevent from puffing up while cooking.

place in oven for about 5 minutes. meanwhile scramble eggs. do not overcook, cook sausages, cool, cut into slices, (you can use any sausage or ham) have vegetables ready. *using cooked vegetable helps keep the pizza from getting soggy.

assembling the breakfast pizza:

remove pizza shell from oven. place eggs on top. then vegetables, sausage and cheeses. place back in the oven for a about 5-7 minutes, or until browned to your liking. finish with more cheese. serve hot, for one, or two people in quarters.

roasted pears and gorgonzola with walnuts, on greens with raspberry vinaigrette

you will need for 12 first course salads:

olive oil

6 pears, comice, barlett or dÕanjou, cut in half, cored

4-6 oz gorgonzola 2-3 oz toasted walnuts, chopped

about 12 oz mixed greens

raspberry vinaigrette:

1/4 raspberry vinegar

3/4 cup walnut oil (or light olive oil)

2 tsp dijon mustard 1 tsp chopped shallot

method:

heat oven to 375¡.

core pears.

brush sheet pan with oil and set pear halves, cut side down on sheet pan.

roast for about 20 minutes, until tender, but not too soft. (if pear is ripe cook for less time)

make vinaigrette. toss greens with vinaigrette.

fill pears with gorgonzola and set on greens. sprinkle more crumbled gorgonzola on greens

and add toasted, chopped walnuts.

Let us know how it worked out!(connect to our "feedback" page or email me at Donnasalad@aol.com)

Donna