domenicadreamsofcalamari, Author at domenica dreams of calamari

August 22, 2016August 22, 2016

Tomato, Nectarine, Feta and Basil Summer Salad

We have tons of super-ripe tomatoes and can’t stop buying stone fruit at the farmer’s market so we started playing around with this salad idea. We’ve made it at least five times this summer and it’s seriously the perfect combination of summer flavors, in my honest opinion.

{serves 4}

3 large tomatoes
3 firm but ripe nectarines (mix of yellow and white)
6 sprigs basil
1/2 cup sheep’s milk feta
1 splash good quality olive oil
1 dash balsamic
freshly ground black pepper (to taste)
a bed of arugula

on a large plate lay a bed of arugula
with your sharpest knife, slice tomatoes and nectarines
arrange them on top of the arugula and crumble feta over the top of that
then julienne the basil and arrange that
then (right before you’re about to serve, drizzle with olive oil and balsamic and grind pepper over

August 8, 2016August 8, 2016

Baba Ganoush

this is a super simple recipe but the flavors combine beautifully and continue to develop as you let it sit.

1 large eggplant
2 cups tahini
2 tbsp capers
2 tbsp grainy mustard
1 squeeze lemon (optional)

roast eggplant directly over a grill or open burner (careful in fire alarm sensitive areas), until skin is completely blackened and blistering
remove from fire are let cool a bit then put it in a plastic bag
when it has cooled down enough (20ish minutes) peel off the skin. alternatively, cut the eggplant in half and scoop the insides out with a spoon
in a large mixing bowl, mash the eggplant and add tahini, mustard, capers and lemon juice

August 8, 2016August 8, 2016

Goat Ricotta with Fresh Caramelized Figs

for the caramelized figs:

7 figs
1 pat butter
2 tsp honey
splash balsamic

cut tops off figs and cut them into 1/4 inch pieces (or somewhere around there)
in a small sauce pan over medium temp melt butter then add figs, honey and balsamic
stir occasionally and gently, taking care not to break down the figs
when figs have absorbed the honey and balsamic and are are looking glazed, remove from heat

for the ricotta:

4 cups goat milk
3/4 kosher salt
2 1/2 tbsp distilled white vinegar or lemon juice
4 sprigs thyme (optional)

bring milk and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice or vinegar; stir gently until mixture starts to curdle. let stand 5 minutes.
pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
mix thyme in later if desired
Original recipe: http://www.bonappetit.com/recipe/fresh-ricotta*you can also make ricotta with plain old cows milk and it’s delicious

August 2, 2016August 8, 2016

Tomates Farcies (Stuffed Tomatoes)

{serves 8 as a hearty side}

8 large tomatoes
salt/pepper to taste
1 tbsp olive oil
1 tbsp butter (or 2 tbsp olive oil if you’re not feelin it)
1 large shallots
2 garlic cloves
16 oz spinach (fresh)
1 grilled (or baked) and chopped sausage (spicy Italian preferably)
1 cup breadcrumbs
1/2 cup chopped roasted red peppers (jarred/canned works fine)
1/4 cup chopped pistachios
5 oz fresh goat cheese
1/4 tsp red pepper flakes
1/4 cup chopped basil
1 tbsp chopped thyme and rosemary (plus more (not chopped) for pretty garnishes)
8 dollops kalamata olive tapenade
3 oz freshly grated parmesan cheese

pre-heat oven to 350ºF; cut tops off of tomatoes and scoop out the insides with a melon scooper (leaving a 1/4 inch or so thick wall so they don’t completely collapse (reserve the insides)) ; then lightly salt the insides
heat olive oil and butter in a skillet over medium heat; meanhwile chop garlic and shallot
once butter has melted add the garlic and shallot and sauté until they’re opaque then add the spinach and sauté until slightly wilted then take off heat and let cool
at this point the salt in the tomato bowls will have probably brought out some water, add that to the tomato insides bowl
in a large mixing bowl combine the goat cheese, parmesan cheese, spinach concoction, 3/4 cups of the tomato insides, pistachios, roasted red peppers, red pepper flakes, breadcrumbs, sausage and herbs
then bake at 350º F for 20 minutes, remove from oven, top with the tapenade dollops and put the tomato hat/lids back on and bake for another 10 minutes

August 1, 2016August 1, 2016

Chicken Meatballs with Quinoa and Middle Eastern Spices

These were inspired by some whole foods chicken meatballs I tried that had quinoa in them. The quinoa keeps them moist and gives them an interesting texture. Using quinoa also makes the meat go much further so it’s a very affordable and healthy way to go about making meatballs.

4 garlic cloves
1 lb ground chicken
1 cup + 1 tbsp cooked quinoa (preferably cooked in chicken broth)
1 egg
1 tbsp tahini
2 tbsp panko breadcrumbs
1/2 tsp ras el hanout
1/2 tsp za’tar
1/4 tsp salt/pepper (each)
10 leaves mint
5 sprigs parsley

pre-heat oven to 350ºF
in a large glass bowl combine ground chicken and the cooked quinoa
mince garlic and chop herbs finely (mint and parsley)
add garlic, mint and parsley to the bowl along with the ras el hanout, zatar, salt and pepper, stir to incorporate
add egg, tahini and breadcrumbs and continue to mix until everything is evenly distributed
roll into balls and spread evenly on baking sheets
bake for 15 minutes then turn with tongs and continue baking for another 15 minutes

*especially great served with garlic-dill yogurt sauce

June 16, 2016June 18, 2016

Herby Summer Gratin with Squash and Cauliflower

1 head of cauliflower
1 medium sized summer squash
generous sprinkle turmeric
1 cup chicken broth
1 egg
2 tbsp mustard
1 clove garlic
1 pack dill (15ish sprigs)
juice of 1/2 of a lemon and zest of a full lemon
1 1/2 cups panko breadcrumbs
10 leaves sage
2 tbsp asiago
pinch nutmeg
5 pats butter
pepper
2 shallots

parboil cauliflower for 10 minutes (so that it’s still firm but easily stab-able with a knife), then let cool
cut cauliflower and squash into 1/2 inch pieces and put them in a big pot
mince garlic and add to the pot
add chicken broth, mustard, turmeric, nutmeg, 1/2 the dill (destemmed and minced), lemon zest and lemon juice
add pepper to taste then mix in an egg
pre-heat oven to 350º F
in a small bowl combine bread crumbs, the other half of the dill (destemmed and minced), sage and asiago (grated or cut in really small pieces)
melt 3 pats (fat slices) butter and incorporate into the bread crumb mixture
in a large, shallow baking dish spread cauliflower-squash mixture evenly and bake for 45 minutes
meanwhile melt the other 2 pats butter (and a splash olive oil) over medium low heat and slice shallots
put them in the melted butter and let them cook slowly
remove from oven and spread bread crumb mixture over the top and continue broil for 2 more minutes
serve with extra mustard!

June 16, 2016June 16, 2016

Avocado Tahini Smoothie

This smoothie is a little off beat. I had half of an avocado left and I was in a rush to get on the road to get to the airport so I thought what better road food than a smoothie? Blended avocado is super creamy and the tahini adds an interesting depth of flavor. The banana and vanilla balances it out so it’s just slightly sweet and the seeds add some texture.

2 tbsp tahini
1/2 cup water
1 handful ice cubes
1 frozen banana
splash vanilla extract
chia seeds
flaxseeds
lemon pepper
1/2 avocado

just blend all the ingredients together

June 16, 2016June 16, 2016

Spring Risotto with Roasted Asparagus and Smoked Salmon

This is a lighter take on risotto with lots of vibrant spring flavors.

[serves 2-3]

1 cup risotto (dry)
3-4 cups chicken broth
1/4 cup white wine
2 pats butter
10 asparagus spears
1 spring onion
4 garlic cloves
dijon mustard
2 spoons of capers
1 lemon
salt/pepper
5 sprigs of dill
1 cup plain yogurt
3 ounces smoked salmon per serving

pre-heat oven to 350ºF
roast onion (whole), garlic (keep in skin), lemon (slice) and asparagus on a baking sheet. drizzle with olive oil and salt and pepper
make risotto according to instruction
when veggies are finished roasting, cut asparagus, lemon and onion into bite sized pieces and add to the risotto
stir in yogurt and mustard
squeeze garlic out of skin into the risotto or mince and incorporate
destem and mince dill and add that as well, along with the capers
serve and top with salmon

June 16, 2016June 16, 2016

Savory Spring Oatmeal

This savory oatmeal is super simple and so tasty. It’s also kind of healthy comfort food (!)

[serves 1]

1/2 cup oats (dry)
a couple of ounces of smoked salmon
5 asparagus
salt/pepper
2 tbsp capers
2 spoons yogurt sauce

preheat oven to 350º F
drizzle asparagus with olive oil and sprinkle with salt and pepper and roast until they’re starting to brown
cook oatmeal according to direction
top with asparagus, salmon, yogurt sauce and capers

June 16, 2016June 16, 2016

Smoked Salmon Spring Salad w/ Dill-Garlic Yogurt Sauce

I went to my cousins’ wedding in Seattle and got kind of obsessed with smoked salmon. I literally ate it in at least one meal a day for two weeks, which was possible on my college budget thanks to Costco. They have this two pack of black pepper covered smoked salmon that is definitely, probably not sustainably raised or caught but it is delicious and is justifiable in my little budget. One day I will buy only sustainably caught fish but…you gotta do what you gotta do. So anyways here’s a smoked salmon salad recipe with a kick-ass yogurt sauce.

1/4 cup marcona almonds
a couple chunks smoked salmon
1/2 avocado
bed of lettuce
1/2 cup thawed frozen peas, corn, green beans (or whatever veggies you’ve got on hand)

dill yogurt sauce*

2 cups plain yogurt (on the runny side preferably)
2 cloves garlic
2 tbsp capers w/ 1 tbsp caper water
1 tbsp dijon mustard
juice of 1/2 lemon
1/2 tbsp tahini
10 sprigs of dill

mince garlic and juice lemon
in a bowl combine yogurt, garlic, lemon juice, tahini, mustard, capers and caper waters
pick dill of stems and incorporate into sauce
add a dash of water if it’s too thick and continue to stir

*this sauce is better the longer it sits, I’d recommend making it the night before for the ultimate flavor

then assemble the salad and dig in

for more recipes to use any leftover yogurt and smoked salmon check out this savory spring oatmeal or this exciting risotto