Basil

This is how basil is made.

BASIL

1. Remove all of the basil leaves from one plant. 
2. Put the leaves in a 24" x 18"  tray. 
3. Preheat oven to 250 degrees and then place the tray in the oven. Remove after one hour, add more time if it is not dried.
4. Will make about a 1/2 cup of dried basil.
5.  Store in a zipped lock bag.

Fresh

Dried

I USE ONLY MY LEFT HAND !!!

Brussels Sprouts

I hated brussel sprouts until I had them this way, now I love them!

BRUSSELS SPROUTS

Serves 2 people.

Brussels Spouts, at the Public Market

                           Olive oil                                
15                       Brussels sprouts
1                         Pancetta, have the deli cut it into 1/4" slices,                              then you cut the slices into 1/4" cubes
4-4" long            Scallions, sliced, into 1/4" pieces
                           Salt and freshly ground pepper

1. Tear the brussel sprouts off of the stalk. Cut the top off to get rid of the stem and some leaves will fall off, but that's okay.
2. Cut each in half.
3. Add olive oil in small pot. Add sprouts, pancetta, scallion, salt and ground pepper. Turn on HIGH. 
4.  Cook for about 4 minutes. Serve.

    I USE ONLY MY LEFT HAND !!!

Cooked

Potaotoes and Tomatoes

I forgot the parsley in the picture!!!

POTATOES AND TOMATOES

Potatoes, tomatoes, onion, cheese

Serves 6 people.

                                    Olive oil
2 medium                    Onions, cut in half then peeled, sliced                                       in 1/4" slices
2 large                         Potatoes, white, cut in half, slice in                                          1/4" slices
3 medium                    Potatoes, red, cut in half, slice in 1/4"                                       slices
1 large                        Potato, stew, peeled, cut in half, slice in                                    1/4" slices
1/2 cup                        Parmigiano Reggiano, grated cheese
1 qt.                             Small tomatoes
                                    Kosher salt and pepper
                                    Chopped parsley to sprinkle on top

1. Olive oil in a large oval pan. Onion, white and red potatoes, stew potatoes, salt and pepper, and mix it up. 
2. In a bowl, combine the tomatoes and cheese. 
3. Pour the cheese and tomatoes on top of the potatoes. Sprinkle chopped parsley on top.
4. Oven 350 degrees for 45 - 60 minutes.
5. Serve. 

Finished

Raw

I USE ONLY MY LEFT HAND !!!

Chicken Cacciatora

If you smelled it... terrific!


CHICKEN CACCIATORA

Serves 4 people.

6 oz.                                   Medium egg noodles
                                           Olive oil
1 medium                          Onion, cut in half, peeled, slice
1/2                                     Green pepper, slice and then cut the slices in half
1/2                                     Red pepper, slice and then cut the slices in half
6                                        Chicken thighs, boneless, slice into 1/2'' cubes
2                                        Garlic, minced
1-28 oz.                             Peeled tomatoes, San Marzano
1/2 cup                              Parmigiano Reggiano, grated cheese
1 tablespoons                    Basil
1 tablespoons                    Oregano
1/4-1/2 teaspoon               Hot pepper flakes
                                          Kosher salt and pepper
                                          Fresh basil

Cacciatora

1. Boil water in a stock pot strainer. Once it is at a boil, turn it off.
2. While the water is boiling, crush tomatoes using your hands in a bowl.
3. Saute the peppers and onion on slow for 5-8 min. Add chicken, 10 min. Add garlic, 1 min. Add crushed tomatoes, Parmigiano Reggiano, basil, oregano, peppers, salt and pepper. Set 30 min.
4. Turn the water back on, once it is at a rapid boil, cook egg noodles for 6 minutes. Add the pasta to the sauce and mix.
5. Garnish with fresh basil.
6. Eat!

I USE ONLY MY LEFT HAND!!!

Gazpacho

I didn't cook a thing.

GAZPACHO

Serves 25 people.


8 pounds                          Tomato, cored (Cut the white core away from the sides of the tomato)
5 pounds                          Roma tomato, cored
4                                      Cucumber, peeled, halved and seeded
3                                      Green bell pepper, halved, cored and seeded
1                                      Red bell pepper, halved, cored and seeded
4 small                             Red onion, peeled and halved
8                                       Garlic cloves, peeled
4 large                              Long green peppers, stemmed and halved lengthwise
1 1/2 cups                         Extra virgin olive oil
8 tablespoons                    Red wine vinegar
4 tablespoons                    Basil, finely minced
4 tablespoons                    Parsley, finely minced
                                         Kosher salt and ground black pepper
                                         For garnish, chopped chives and Tabasco

All of the Ingredients

1. Roughly chop 6 pounds of tomatoes, 4 Roma tomatoes, 3 pounds cucumbers, 2 pounds green bell pepper, 1/2 pound red bell pepper, 3 small red onion and place in large bowl. Add garlic, long green peppers, and 6 teaspoons salt and toss until well combined. Set aside for 1 hour.
2. Dice remaining tomatoes, Roma tomato, cucumber, green bell pepper, red bell pepper and red onion into 1/4-inch pieces and place in medium bowl. Toss with 2 teaspoons of salt and transfer to strainer set over medium bowl. Set aside for 1 hour. 
3. Roughly chopped mix: Use a Vitamix on the 6-8 speed setting. Pour a 1/4 cup of olive oil SLOWLY into the hole in the lid. Blend until liquified. *The whole mix will not fit into the blender at one time. You will need to pour the liquified mix into a bowl and then add more of the roughly chopped mixture into the Vitamix. Repeat until the whole mixture has been through the Vitamix.
4.  Diced mix: Add red wine vinegar, basil, parsley, kosher salt and ground black pepper.
5. Add the diced mixture into the liquified mixture and stir.
6. Freeze the soup (about 4-5 quarts) if you aren't eating it. If you are eating it, chill and serve cold.
7. Garnish with chopped chives and Tabasco.

Vitamix

Roughly Chopped Mixture before the Vitamix


















I USE ONLY MY LEFT HAND!!!

Diced Mixture

Gazpacho

Cucumbers, Heavy Cream and Vinegar

It doesn't need cooking!!!

CUCUMBERS, HEAVY CREAM AND VINEGAR


Serves 6 people.

Cucumbers, cream & vinegar

2                              Cucumbers, cut in half, sliced in 1/4'
1 cup                        Heavy cream
1/2 cup                     Vinegar, distilled white
                                 Parsley for garnish
                                 Salt and pepper

1. Put the sliced up cucumbers into a bowl. Cover up the cucumbers with heavy cream and vinegar. Add salt and pepper to taste. Stir together.
2. Parsley for garnish. 
3. Put in refrigerator and chill over night. 
4. Serve.

I USE ONLY MY LEFT HAND!!!

Salt, Parmigiano Reggiano and Fava

No cooking!!! I went to Italy where this was a very popular dish!

SALT, PARMIGIANO REGGIANO AND FAVA

Fava beans, salt, and cheese

Serves 6-8 people

                                      Salt, Kosher, coarse

1/2 lbs.                         Parmigiano reggiano, 1/4 in. x 1 in. x  1/2 in.

12                                  Fava, whole

                                  

1. Cut up Parmigiano.
2. Peel the shell of the fava beans.
3. Dip fava bean into the salt and eat with the parmigiano cheese.

I USE ONLY MY LEFT HAND!!!