Tag Archives: parsley

Baked garlic parmesan potato wedges

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  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
  1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping. 4-6 servings

 

Classic Shrimp Scampi, NY Times

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  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½ cup dry white wine or broth
  • ¾ teaspoon kosher salt, or to taste
  • ⅛ teaspoon crushed red pepper flakes, or to taste
  • Freshly ground black pepper
  • 1 ¾ pounds large or extra-large shrimp, shelled
  • ⅓ cup chopped parsley
  • Freshly squeezed juice of half a lemon
  • Cooked pasta or crusty bread
  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

 

Warm Camembert with Wild Mushroom Fricassee, foodandwine.com

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  • 1/2 cup walnut pieces
  • One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
  • 1 tablespoon walnut oil
  • 3/4 pound wild mushrooms, trimmed, caps thinly sliced
  • Salt and freshly ground pepper
  • 1 shallot, minced
  • 2 tablespoons chopped flat-leaf parsley
  • 2 large sage leaves, minced
  • Sourdough toasts, for serving
  1. Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
  2. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
  3. Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
  4. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Mushroom and Fontina Crostini, foodandwine.com

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  • HD-201003-r-crostiniFour 1/2-inch-thick slices of peasant bread, halved diagonally
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 pounds white mushrooms
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 1 large garlic clove, minced
  • 1 teaspoon chopped thyme
  • 3 tablespoons water
  • Salt and freshly ground pepper
  • 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
  • 1 tablespoon chopped parsley
  1. Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on. 
  2. Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat. 
  3. Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.

Italian orzo tomato spinach soup from littlespicejar.com

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This soup is loaded with classic Italian flavors and it’s simple to make! Orzo tomato spinach soup is completely vegetarian friendly and it’s so warm and comforting! The perfect soup so serve on a chilly day.
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  • 2 tablespoons olive oil
  • 1 1//2 cups chopped onions
  • 1¼ cup carrots, sliced into ½ inch rounds
  • 1 cup celery
  • 6 cloves of roasted garlic (see notes)
  • 6½ cups of vegetable stock
  • 2 (14.5 oz) cans fire-roasted diced tomatoes
  • 1½ tablespoons pesto
  • 1½ cups orzo (whole wheat or regular)
  • ½ teaspoon dried thyme
  • ½ teaspoon Italian seasoning
  • ½ teaspoon oregano
  • 3 cups baby spinach, packed
  • salt and black pepper, to taste
  1. Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
  2. Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.
To roast your own garlic: Heat an oven to 400 degrees F. Position a rack in the center of the oven. Peel off most of the paper from the garlic, leaving the head intact with the cloves attached. Trim the top off the head of garlic by ¼ inch. Drizzle 2 teaspoons of olive oil over the exposed surface, sprinkle with a pinch of salt and pepper. Wrap in foil and bake for 40 minutes. Check the garlic, it is done when the center clove is completely soft with pierced with a paring knife. Continue roasting for an additional 5 -10 minutes to help deepen the golden color and caramelize further. Exact roasting time may vary due to size. Garlic can be refrigerated for up to 2 weeks and frozen for up to 3 months.

Smoked Oyster Pate from food52.com

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download1 8 oz tub cream cheese
3 tablespoons milk
4 tablespoons green onions, finely chopped white and some green parts
3 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce, or to taste
1 clove garlic, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
1 4 oz can smoked oysters, drained and chopped
Sea salt and freshly ground black pepper, to taste
1 baguette, sliced into thin rounds
Butter, to taste

  1. COMBINE: In a medium bowl, pour the cream cheese, milk, green onions, Worcestershire, Tabasco, garlic, and parsley. Stir to combine. If the mixture seems too thick, thin it with a teaspoon or two more milk. ( It should be thick but everything should be evenly blended.) Fold in the oysters. Season to taste with salt and pepper.
  2. TOAST: Spread butter, to taste, on one side of each round of baguette. Place in a 400 degree oven until lightly toasted.
  3. SERVE: Place the oyster pate and the toast on a serving tray. Each guest can place a dollop of the pate onto a round of toast.

 

 

Cod en Cocotte with tomatoes and olives from epicurious.com

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  • 2 medium Yukon Gold potatoes (12 ounces/350 g total)
  • 6 plum tomatoes, peeled, seeded, and chopped
  • 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice (OMIT)
  • 12 small black olives, such as Niçoise, pitted
  • 1 large garlic clove, chopped
  • Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
  • 4 thyme sprigs
  • 1/4 cup (8 g) chopped parsley
  • 4 tablespoons (60 g) unsalted butter, sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground pepper
 Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.

In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.

Make Ahead
The casserole can be assembled and refrigerated for up to 4 hours before baking.

 

Best Tomato Soup Ever from Ree Drumond

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WU0508H_best-tomato-soup-ever-recipe_s4x3.jpg.rend.snigalleryslide.landscape1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons veggie base
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Green Beans, Roasted Pepper and Potato Salad

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  • 8 ounces new potatoes of any color, or small fingerling potatoes
  • 1/2 cup apple cider vinegar
  • 1/4 cup kosher salt, plus more as needed
  • 2 cups green beans, filet beans, wax beans or a mix
  • 1 anchovy fillet
  • Finely grated zest and juice of 1 lemon
  • Finely grated zest and juice of 1 orange
  • 1 small shallot, minced
  • 1/4 cup parsley leaves, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 roasted red or yellow bell peppers, seeded, reserving any juice from roasting (see NOTE)

Place the potatoes in a medium saucepan; cover with cold water by 2 inches. Add the vinegar and salt; bring to a boil over medium-high heat. Cook until the potatoes are just tender, about 20 minutes, then transfer them to a colander to drain.

Meanwhile, fill a mixing bowl with ice cubes and water. Bring a separate pot of water to a boil over medium-high heat. Add a pinch of salt, then the green beans. Cook/blanch for a minute or two, just until the beans become bright green. Drain and immediately transfer to the ice-water bath to cool. Drain and pat dry.

Place the anchovy in a small bowl and mash it with the back of a fork. Add the citrus juices and zest, shallot, chopped parsley and oil; whisk to form an emulsified dressing.

Cut the still-warm potatoes into quarters and place in a serving bowl. Add the dressing and toss to coat.

Cut the roasted peppers into thin strips, about the same size as the green beans. Toss the green beans and peppers together, including any juice from the roasted peppers, then add to the potato mixture and toss to combine. Taste, and add salt as needed.

Serve at room temperature.  Serves 6

NOTE: Roast bell peppers whole on an aluminum-foil-lined baking sheet at 350 degrees for 45 minutes to 1 hour. When cool enough to handle, discard the skin and seeds.

Adapted from “Root to Leaf,” by Steven Satterfield

Cheesy Scalloped Potato Casserole from the food network

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  • 2 tablespoons unsalted butter
  • 1 medium onion minced
  • 2 gloves garlic minced
  • 1 tablespoon chopped fresh thyme
  • 1 1/4 teaspoons table salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2lbs russet potatoes peeled and sliced into about 1/8″ thick rounds
  • 1 cup veggie broth
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup parmesan cheese
  1. Preheat oven to 425F
  2. Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
  3. Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
  4. Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
  5. Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
  6. Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
  7. Transfer the mixture to an 8″x8″ baking dish and press into an even layer.
  8. Sprinkle the top evenly with cheese.
  9. Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
  10. Let cool 10 minutes before serving.
  11. Enjoy!