the_cooking_mom: (Default)
Я очень часто, точнее всегда, когда есть хорошие помидоры, а они у нас не круглый год, делаю эти тапас, так что странно, что здесь не было рецепта. Пусть теперь будет.

2 large, ripe beefsteak tomatoes
Kosher salt
1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices
Extra-virgin olive oil
2 medium cloves garlic, split in half
Flaky sea salt, such as Maldon or fleur de sel

Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.

Adjust rack to 4 inches below broiler and preheat broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.

Remove bread from oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with flaky sea salt. Serve immediately.

the_cooking_mom: (Default)
1 cup olive oil
1 large clove garlic, minced
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
12 large plum tomatoes, halved lengthwise and seeded
2 tablespoons balsamic vinegar
2 1/2 cups (loosely packed) arugula


Preheat oven to 250°F. Line large rimmed baking sheet with foil.
In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.

the_cooking_mom: (Default)
Изумительно! У меня была с крабами и думаю ее еще с лангустинами попробовать.

Делала по рецепту, только добавила чуть томатного соуса и чуть креветочной пасты.


12 ounces spaghetti
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 teaspoon crushed red pepper flakes
1 pound cherry and/or Sun Gold tomatoes, halved
1 pound picked cooked lobster meat or cooked large shrimp
Freshly ground black pepper
1 teaspoon finely grated lemon zest
Lemon wedges (for serving)


Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.
Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

calories 610 fat 22g fiber 3g

the_cooking_mom: (Default)
Вчера сделала на ужин. Просто, вкусно, нам понравилось.

This cazuela dish can be cooked red or yellow. At the Spanish table, it might be served as a first course, instead of a soup. It's also good as a side or, add meat, fish, shellfish or poultry and serve it as a main dish.

The yellow version is especially good with the addition of fish (even canned sardines or tuna), clams or mussels. It can be thickened with ground almonds. Again, green peas, peppers and parsley are usually added, but other green vegetables are fine.

The red pimentón potatoes make a great side with grilled or roasted meat. Add mushrooms, bacon or ham to ramp up the flavor. I used a mixture of pimentón--1 teaspoon hot (picante) pimentón, 1 teaspoon smoked pimentón de la Vera, and 1 teaspoon ordinary sweet pimentón.

Use "baking" potatoes, such as russets. They soak up the flavors of the sauce.

2 pounds potatoes, cut in 1-inch dice
4 tablespoons olive oil
1 onion, chopped
6 cloves garlic, not peeled, lightly crushed to split them
1 small green pepper, chopped
1/2 cup water or stock
1 teaspoon salt
Freshly ground black pepper
Bay leaf, thyme or rosemary
Pinch of ground cumin

For the yellow potatoes:
1/2 teaspoon saffron threads, crushed
1/4 cup hot water

For the red potatoes:
1/2 cup chopped tomatoes added to the sofrito of onions and peppers
4 teaspoons pimentón (sweet, hot, or smoked)

If preparing the potatoes in advance, cover them with water until ready to cook. Drain them before adding to the pan.

If preparing the yellow potatoes, place the crushed saffron in a small bowl and add the hot water.

Heat the oil in a cazuela (earthenware casserole) or heavy skillet. Sauté the onion, garlics and green pepper for 5 minutes. Add the potatoes and fry 5 minutes longer. (If preparing the red potatoes, add the tomatoes too.) Add the water or stock, salt and pepper, bay, thyme or rosemary and cumin. (If preparing the yellow potatoes, add the saffron water.)

Bring the liquid to a boil, cover and reduce to a simmer. Cook, stirring frequently, until potatoes are tender, about 20 minutes. Allow to set 10 minutes before serving.

the_cooking_mom: (Default)
Делала уже неоднакратно и на природе на мангале и дома. Очень вкусно, остренько!

Запечь баклажаны, помидоры, болгарский и острый перцы. Запеченные овощи очистить от кожуры.

Овощи крупно нарезать, добавить к ним соль, черный перец, чеснок, красный лук. Мелко нарезать зелень укропа,петрушки, кинзы, базилика. Все смешать и заправить оливковым маслом и соком лимона.

По мотивам:
the_cooking_mom: (Default)
Это очень вкусно! Совершенно изумительное блюдо, просто полный восторг, нам с мужем обоим очень понравилось (вкуснее, чем в ресторане на грилле).


1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
4 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 pounds boneless, skinless chicken thighs, trimmed
4 pitas
1 cup full-fat or low-fat plain yogurt
1 tablespoon plus 1 teaspoon tahini
1/4 teaspoon grated garlic
1/4 teaspoon finely grated lemon zest
4 tablespoons fresh lemon juice, divided
2 tablespoons coarsely chopped dill, plus more for serving
2 tablespoons coarsely chopped mint, plus more for serving
1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup)
2 cups shredded romaine lettuce
3/4 cup small cherry or grape tomatoes, halved (about 5 ounces)
1/3 cup thinly sliced red onion

Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.

Do Ahead
Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

the_cooking_mom: (Default)
Очень быстрое и простое блюдо, нам понравилось.


lb. lean ground beef

medium onion, chopped

teaspoon chili powder Save $

teaspoon salt

teaspoon garlic powder Save $

(8-oz.) can tomato sauce

taco shells

oz. (1 1/2 cups) shredded American or Cheddar cheese

cups shredded lettuce

tomatoes, chopped Save $

cup salsa Save $

cup sour cream, if desired


Heat oven to 250°F. In medium skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

the_cooking_mom: (Default)
Очень вкусно! Делала просто с креветками и гребешками. Соус замечательный!


2 1/4 pounds prepared mixed shellfish, such as small hard-shell or soft-shell clams, mussels, raw langoustines, and raw small or medium shrimp in shell
1/4 cup dry white wine
1 pound cherry tomatoes or small vine-ripened tomatoes
1 pound linguine
1/2 cup olive oil
5 garlic cloves, thinly sliced
Pinch of dried red pepper flakes
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper


1. Put the clams and mussels in a large pan with the wine, cover, and cook over a high heat for 3 to 4 minutes, until they have opened (discard any that remain closed). Tip into a colander placed over a bowl and set aside.
2. Squeeze the tomatoes to remove most of the seeds and juice, then coarsely chop them.
3. Bring a large pan of well-salted water (1 teaspoon salt to each 2 1/2 cups water) to a boil. Add the linguine and bring back to a boil, then cook for about 8 minutes or until al dente.
4. Meanwhile, put the olive oil and garlic into a large pan and heat slowly until the garlic begins to sizzle. Add the pepper flakes and tomatoes, and simmer for 5 minutes. Stir in all but the last 1 to 2 tablespoons of the cooking liquid from the clams and mussels. Bring back to a boil and simmer until reduced to a sauce-like consistency.
5. Stir the langoustines into the sauce and turn them over until they turn pink. Add the shrimp and simmer for 2 to 3 minutes longer, until the langoustines and shrimp are both cooked. Stir in the cooked clams and mussels, along with the chopped parsley, and turn them over a few times until heated through. Season, if necessary, with a little salt and some pepper.
6. Drain the pasta well and tip it into a large, warmed serving dish. Pour the seafood sauce over the pasta and toss together well. Serve hot.

the_cooking_mom: (Default)
Этот тарт когда-то очень понравился моему сыну.

Makes 1 (9-inch) pie
Active Time
45 minutes
Total Time
2 1/2 hours


For the crust:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) cold unsalted butter, cut into cubes
For the filling:
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick
3/4 teaspoon kosher salt, divided
All-purpose flour (for surface)
1 cup finely chopped Vidalia onion (about 1/2 medium onion)
1/2 tablespoon unsalted butter
1 1/2 cups grated sharp cheddar (about 4 ounces)
1/2 cup mayonnaise (preferably Duke's)
1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme
1 teaspoon mild hot sauce
1/2 teaspoon freshly ground black pepper
Special equipment:
A 9" pie pan


Make the crust:
Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
Make the filling and bake the pie:
Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes. Let cool.
Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing.
Do Ahead
Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

the_cooking_mom: (Default)
Это очень вкусный салат и очень простой способ готовить креветки! Если его приготовить заранее, то настоявшись станет еще вкуснее. Моейм и нарезаем курчавый эндив. Моей и нарезаем помидоры. Сыр Манчего или Пармежан настругаем овощечисткой. Чистим креветки.


3/4 cup olive oil
12 large garlic cloves, chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 pounds uncooked large shrimp, unpeeled
Lime wedges


Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls с салатом, помидорами и сыром. Очень вкусно если подать сразу теплым, но и из холодильника холодным тоже замечательно!

the_cooking_mom: (Default)
Очень вкусное мясо и отличный к нему салат! Думаю его же сделать как гарнир на День Благодарения.


Joey Campanaro: Marinated Pork Chops

4 cups warm water

1/2 cup honey

1/3 cup kosher salt, plus more for seasoning

1/2 tablespoon black peppercorns

1/2 tablespoon yellow mustard seeds

Four 12-ounce bone-in pork rib chops 
(1 inch thick)

1 pint cherry tomatoes

4 medium shallots, halved

3 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

2 1/2 tablespoons canola oil

1/2 pound sugar snap peas, trimmed

1/2 medium red onion, thinly sliced

1/3 cup chopped parsley

2 tablespoons minced chives


In a large bowl, whisk the warm water with the honey, 1/3 cup of salt, the 
peppercorns and mustard seeds until the honey and salt are dissolved; let 
cool completely. Add the pork chops to the brine, cover and refrigerate overnight. Bring to room temperature in the brine 30 minutes before cooking.

Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with the shallots and 1 tablespoon 
of the olive oil and season with salt and pepper. Roast for about 15 minutes, 
until the tomatoes start to wrinkle and the shallots are tender and lightly browned. Let cool completely. Increase the oven temperature to 425°.

In a large bowl, whisk the vinegar with 
2 tablespoons of the canola oil and the remaining 2 tablespoons of olive oil. Season the vinaigrette with salt and pepper. Prepare an ice bath. In a medium saucepan of salted boiling water, cook the snap peas until crisp-tender, about 1 minute. Drain and transfer to the ice bath. Once the snap peas are cool, drain well, pat dry and transfer to the bowl with the vinaigrette. Gently fold in the tomatoes, shallots, onion, parsley and chives and season with salt. 

the_cooking_mom: (Default)
Очень вкусная (острая) картошка! Подавала с салатом из батата и моркови, получился полноценный ужин.

YIELDServes 6

1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning (на двоих брала 500 гр)
2 tablespoons canola oil
1 tablespoon cumin seeds
1 small red onion, cut in half lengthwise and then into 1/2-inch cubes
1 teaspoon ground turmeric
2 teaspoons coarse kosher or sea salt
1 teaspoon cayenne (ground red pepper)
1 medium-size tomato, cored and cut into 1-inch cubes
2 tablespoons finely chopped fresh cilantro leaves and tender stems

Drain the potatoes and pat them dry.
Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.

the_cooking_mom: (Default)
На двоих делала 1/2 порции. Очень вкусно!


2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup vodka
1 (14-ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon red pepper flakes, or to taste
Salt and freshly ground black pepper
1/2 pound bay scallops (брала 1/2 фунта - два маленьких рыбных филе)
1/2 pound large shrimp, peeled deveined, and cut crosswise into thirds (6 больших)
1 pound uncooked linguine (1/2)


Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes.

Meanwhile, cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions. Drain and transfer the pasta to a large bowl. Pour in the sauce and toss to combine. Serve immediately.

the_cooking_mom: (Default)
Если плохие помидоры, то этот салат их спасет. На двоих делала 1/2.

3 помидора (1 большой)
1 onion, thinly sliced
3 cloves garlic, minced
3 tablespoons very thinly sliced fresh basil leaves (укроп добавила к салату)
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram

kosher salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 head Boston lettuce, leaves separated (1/2)
4 romaine lettuce leaves, thinly sliced (не было)
3 ounces freshly shaved Parmesan cheese (забыла)

Preheat oven to 350 degrees F (175 degrees C).
Mix tomatoes, onion, garlic, basil leaves, oregano, and marjoram in an 8x8-inch baking dish; sprinkle with kosher salt and black pepper. Drizzle with olive oil and balsamic vinegar and toss ingredients to combine.
Roast in the preheated oven until the tomatoes and onion are soft and the juices turn brown and sticky, 20 to 30 minutes. Set aside to cool while you complete the remaining steps.
Place a Boston lettuce leaf onto 6 serving plates and sprinkle shredded romaine lettuce over each leaf. Divide the warm roasted tomato mixture among each salad; top salads with shaved Parmesan cheese. If any caramelized tomato juices remain in the pan, spoon over the salads.

the_cooking_mom: (Default)
Салат вкусный, но получилось слишком его много. Ела несколько дней, в результате все равно ен доела и выкинула.

Serves 4


6 tablespoons olive oil
3 tablespoons fresh lime juice
Cayenne pepper
1 15-ounce can black-eyed peas, rinsed, drained
1 6 1/8-ounce can solid white tuna, drained, flaked
8 large radishes, sliced (у меня радичио)
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup chopped pitted brine-cured olives (such as Kalamata)
Lettuce leaves
2 hard-boiled eggs, thinly sliced
2 plum tomatoes, thinly sliced


Whisk oil and lime juice in small bowl to blend. Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
Combine peas, tuna, radishes, cilantro, onion and olives in medium bowl. Toss with enough dressing to season to taste. Arrange lettuce on platter. Mound salad in center. Garnish with alternating slices of eggs and tomatoes.

the_cooking_mom: (Default)
Совершенно потрясающий салат! Просто полный восторг!

8 Servings


1 small head of green cabbage, thinly sliced
1/4 teaspoon sugar
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1/2 small onion, finely chopped
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1 tablespoon white wine vinegar
1 pint cherry tomatoes, halved
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup pomegranate seeds


Toss cabbage, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).
Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine. Taste and adjust seasoning with more salt and pepper as needed.

the_cooking_mom: (Default)
На самом деле очень вкусно, особенно если несколько дней постоит в холодильнике. Я одна все съела.

Баклажан — 2 шт
Лук репчатый — 1 шт
Чеснок — 2 зуб.
Перец болгарский — 2 шт
Помидор — 1 шт
Томатная паста(паприка-крем (острая)) — 1 ст. л.
Сахар-песок — 1 ст. л.
Соль (по вкусу)
Перец черный молотый (по вкусу)
Масло оливковое — 4 ст. л.
Зелень петрушки
Кунжутные семечки ((кедровые орехи)

Баклажаны нарезать кружочками толщиной 0,5 см. Посолить, сложить в миску и отставить, чтобы пустили сок, на полчаса.


Лук нарезать полукольцами, чеснок натереть на мелкой терке.

Болгарский перец- небольшими кубиками.

Помидор нарезать мелко, предварительно очистив от кожицы.

На сковороду, разогретую с оливковым маслом выложить лук и чеснок, немного обжарить и добавить болгарский перец.Жарить минут 5-7.

Добавить помидор,крем-паприку ( или томатную пасту), сахар, соль и перец по вкусу.
Хорошо перемешать и продолжать жарить еще минут 5-7.

Баклажаны промокнуть салфеткой,чтобы избавиться от лишней влаги.

Выложить на противень, сбрызнуть оливковым маслом и сверху положить по ложке овощной смеси.

Выпекать в духовке примерно минут 30-35 при температуре 180 градусов.
Подавать с кунжутом (кедровыми орешками)и петрушкой.
the_cooking_mom: (Default)
Очень вкусно!


1/4 pound thinly sliced Nova Scotia smoked salmon (or more, if you prefer)
2 large ripe heirloom tomatoes (about 1 1/4 pounds), very thinly sliced crosswise
2 tablespoons extra-virgin olive oil
Coarse (kosher) salt, to taste
Freshly ground black pepper, to taste
1 tablespoon drained tiny capers
Toasted olive or rosemary bread, for serving


1. Spread the salmon slices out on a dinner plate or an oval plate (7x12 inches).
2. Cover the salmon with the tomato slices. Drizzle with the olive oil.
3. Just before serving, sprinkle the tomatoes with salt, pepper and the capers. Serve immediately with the toasted bread.

Nutritional analysis per serving (without the bread): 110 calories, 4 g carbohydrate, 6 g protein, 8 g fat, 5 mg cholesterol

the_cooking_mom: (Default)
Ну вот я его и нашла! Здравствуй, мой идеальные рецепт баклажанов. Я его искала среди капонат, ошибочка вышла, оказывается, это рецепт ливанской кухни. АХ!

Ингредиенты (на 8 порций):

1 кг баклажанов, нарезать ломтиками 1 см толщиной
125 мл (1/2 чашки) оливкового масла
95 г (1/3 чашки) томатной пасты
1/2 ч.л. нити шафрана
250 мл (1 стакан) кислый сок (я использовала гранатовый сок)
1 красная луковица, мелко порезанная
1 зубчик чеснока, измельчить
1 чайная ложка молотого кумина
1/4 ч.л. паприки
450 г помидоров, нарезать крупными кусками (также можно взять помидоры черри)
40 г (1/4 чашки) кедровых орешков, обжаренных (или любых других по вкусу измельчить)
1 ч.л. соли
зелень для украшения


Поместить баклажаны в большую миску и приправить солью и перцем. Добавить 4 ст.л. масла и хорошо перемешать. Добавить томатную пасту, затем, втереть ее в баклажаны.

Нагреть оливковое масло в сковороде и обжарить баклажаны до золотистого цвета. Выложить их в глубокое блюдо.

Налить сок в маленькую миску, добавить нити шафрана и отложить в сторону.

Разогреть оставшиеся 2 столовые ложки масла в большой сковороде на среднем огне. Добавить лук, чеснок и 1 ч.л. соли, и готовить, помешивая, в течение 5 минут или пока лук не станет мягким.

Добавить кумин и паприку, перемешать, готовить в течение 1 минуты или до появления аромата.

Добавить помидоры и перемешать. Накрыть крышкой и готовить в течение 8-10 минут или пока все помидоры не станут мягкими. Добавить сок и довести смесь до кипения. Выключить.

Выложить помидоры к баклажанам.

Украсить орехами и зеленью.

the_cooking_mom: (Default)
Простой салат из мягкого сыра моцарелла и листьев разных видов салата подается с соусом из томатов и специй. Этот же соус можно смешать с пастой и использовать как начинку для пиццы.

125г разных салатных листьев
500г свежего сыра моцарелла

Для соуса:

150g dried tomatoes in oil
a small bunch of basil
a small bunch of parsley
small bunch of marjoram (yesterday I used estragon)
1 tbsp flavored vinegar (I used strawberry balsamic)
1 tbsp capers
1 garlic clove
black pepper

1. To prepare the sauce, place dried tomatoes in a food processor. Add 150 ml of oil from the jar with tomatoes.
2. Add fresh herbs, balsamic vinegar and capers. Peel and add the garlic, then mix everything until a thick puree.
3. Add black pepper to taste.
4.Промойте и обсушите салатные листья и разложите их на тарелках.
5.Дайте стечь рассолу и выложите ее на салатные листья. Приправьте соусом и подавайте.


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