Oct 10, 2012
| Penne Pasta with Lamb and Feta Cheese |
|
Recipe Type: Entree
Author: Chef Jim Coleman
Serves: 6
This recipe features Filippo Berio Extra Virgin Olive Oil
- ½ cup Filippo Berio Extra Virgin Olive Oil, divided
- 1 pound leg of lamb, cleaned and cubed (or lamb stew meat)
- 2 ½ pounds cherry tomatoes, halved
- 5 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- ¼ teaspoon crushed red pepper
- Salt and black pepper
- 3 tablespoons chopped fresh basil
- 1 pound penne pasta
- ½ cup halved pitted Kalamata olives or other brine-cured black olives
- 6 ounces feta cheese, crumbled (about 1¼ cups)
- ¼ cup walnuts, toasted
- Preheat oven to 375° F. Heat ¼ cup olive oil in a large pot over high heat. Sear lamb, reserving the olive oil for later use.
- Combine tomatoes, remaining ¼ cup olive oil, garlic, vinegar, and crushed red pepper in a large baking dish. Add the lamb with about 2 to 3 tablespoons of the reserved olive oil. Toss and season with salt and pepper. Roast until tomatoes are tender and juicy, about 35 minutes, stirring occasionally. Stir in basil. Remove from oven and let stand at room temperature. (Can be prepared up to 2 hours in advance.)
- Cook pasta according to package directions. Drain and return to pot. Add lamb mixture and olives. Stir over medium heat until heated through, about 2 minutes. Add feta cheese and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with walnuts and serve.
2.2.7
Oct 7, 2012
It’s apple season! While apples are found year long in supermarket produce aisles, fall is traditionally the season when many apple varieties can be found in abundance. The timing is perfect for fall harvest events and Halloween. Used in fun bobbing games; baked in cobblers, strudels, and pies; or used for decorating, apples are the quintessential fall fruit. Who doesn’t have fond nostalgic memories of eating crisp apples covered in a hard red candy shell; sweet, sticky toffee; or smooth and creamy caramel? Yum!
Choosing the right apple for toffee, candy, or caramel apples should take some consideration and is entirely dictated by personal preference. Granny Smith apples are tart and complement the sweetness of candy coatings – especially caramel. Fuji and Gala varieties are crisp, mild, sweet and thin-skinned. You really can’t go wrong with any crisp, sweet-tart variety. Avoid varieties that are dry or mealy textured. Still can’t decide? Use a combination of varieties and different colored apples: red, green and yellow.! Whatever apple variety you choose – coat with toffee and watch them disappear!
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Oct 3, 2012
Your family will enjoy these authentic, easy-to-prepare rice mixes from McCormick.
MEZCLA PARA PAELLA – Paella Rice Mix
It’s made with the highest quality ingredients such as enriched long grain rice, bell peppers and onions, and is seasoned to perfection with paprika, garlic, ground red pepper and other spices. Simply add chicken, chorizo, shrimp and peas for a delicious paella.
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ARROZ A LA MEXICANA – Mexican Rice Mix
It’s made with the highest quality ingredients such as enriched long grain rice, tomatoes, onions, peas and carrots, and is seasoned to perfection with garlic, paprika, ground red pepper and other spices.
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ARROZ CON SABOR A POLLO – Chicken Flavor Rice Mix
It’s made with the highest quality ingredients such as enriched long grain rice, chicken broth, bell peppers and onions, and is seasoned to perfection with garlic, annatto, paprika and other spices.
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ARROZ CON FRIJOLES NEGROS – Black Beans and Rice Mix
It’s made with the highest quality ingredients such as enriched long grain rice, black beans, onions and bell peppers, and is seasoned to perfection with garlic, ground red pepper and other spices.
Oct 2, 2012
Cooking at home can be a fun, challenging and rewarding affair. All you need is a good recipe, fresh ingredients, a nice bottle of wine and a little patience. Each month check out our What’s Cooking Bermuda column, courtesy of This Week in Bermuda, for a suggested evening of cooking at home.
Try cooking one or all of this month’s recipes and tell us how it/they turned out for a chance to win a “Chefs Don’t Feel Pain” cookbook by Executive Chef Jonny Roberts – owner of Bolero Brasserie. (more…)
Oct 2, 2012
CAMEMBERT baked in its box
Serves 2
Ingredients
1 Small Ripe Camembert in its box
Drizzle of White Wine
Sprig of Rosemary or Thyme
Warm Crusty Baguette
Directions:
Heat your oven to 450°F. Take the Camembert from its box and remove the wrapping from the cheese. Replace the cheese in its box and with a small knife prick the cheese a few times. Drizzle a little white wine over it and put a sprig of rosemary (more…)
Oct 2, 2012
Dinner is ready in 3 easy steps with Campbell’s Skillet Sauces. Just heat and brown beef, chicken, shrimp or vegetables, add sauce, simmer, and then serve over pasta or rice for a quick and easy dinner that’s ready in 15 minutes. Available in six delicious varieties. Try them all! Visit Campbell’s website for more ideas for using Skillet Sauces.
MARSALA WITH MUSHROOMS & GARLIC
The sweetness of Marsala wine balanced with a blend of Portobello mushrooms and garlic, creating a savory sauce that delivers mouth-watering flavor in each bite.
Per 1/4 Cup: 60 Calories, 2.5g Sat Fat (13% DV), 340mg Sodium (14% DV), 2g Sugars. (more…)
