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Recipes
Tomato, Cucumber, Avocado Salad
By johnwhorfin
Instructions Chop tomatoes into a medium dice
- 1 1/2 cups of chopped tomatoes - I used cherry tomatoes
- 1 cucumber - peeled and seeded then diced
- 1 avocado - diced
- 4 oz feta cheese - cubed
- 2 tbs minced red onion
- 1 handful parsley - minced - about 2 tbs
- 2 tbs olive oil
- 1 tbs red wine vinegar
- 8 twists of black pepper from a pepper mill
Mini Pie Bites
By johnwhorfin
Roll out pie crusts and cut each into 12 square-like pieces
- 2 Pie Crusts (Dough Rolled Out)
- Favorite Pie Fillings (Approximately 1 Cup)
- 1/2 Cup Powdered Sugar
- 1 T Milk
Gingered Stir-Fry with Shrimp and Snow Peas
By johnwhorfin
How to Make It Step 1 In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce...
- 1 /2 cup chicken stock or low-sodium broth
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon Chinese chile-garlic sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 /4 cup fresh ginger, cut into fine matchsticks
- 1 /2 pound snow peas
- 1 pound medium shrimp, shelled and deveined
- 4 small scallions, thinly sliced on the diagonal
- Steamed rice, for serving
spaghetti pangrattato with crispy eggs
By johnwhorfin
Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat
- Crumbs
- 2 tablespoon olive oil
- 1 large or 2 small garlic cloves, minced
- 1/2 cup fresh or stale coarse plain breadcrumbs (panko worked great here)
- Salt and red pepper flakes, to taste
- 1 teaspoon fresh rosemary, minced
- Few fine gratings fresh lemon zest
- Crispy Egg
- 1 glug of olive oil per egg
- 3 eggs
- Salt and pepper
- Pasta and Assembly
- 8 ounces dried spaghetti
- 1 tablespoon olive oil
- 2 teaspoons small capers, drained (rinsed if salted), chopped
- Handful flat-leaf parsley, chopped
- 1/3 cup grated Pecorino Romano cheese (optional)
Corn and Fregola with Grilled Halloumi Cheese
By johnwhorfin
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes
- 1 cup walnuts
- 1 cup fregola or Israeli couscous
- Kosher salt
- 4 ears of corn, husked
- 2 tablespoons plus 1/4 cup olive oil, divided
- Freshly ground black pepper
- 8 ounces Halloumi cheese, sliced lengthwise 3/4-inch thick
- 3 scallions, thinly sliced
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons (or more) white wine vinegar
- Ingredient Info
- Halloumi cheese can be found at Greek markets, natural foods and specialty foods stores, and some supermarkets.
Matcha–White Chocolate Sugar Cookies
By johnwhorfin
Whisk ½ cup granulated sugar and ½ tsp
- granulated sugar, divided
- plus 2 Tbsp. matcha
- all-purpose flour
- baking soda
- kosher salt
- (2 sticks) plus 2 Tbsp. unsalted butter, cut into pieces, room temperature
- (packed) light brown sugar
- honey
- large egg
- large egg yolk
- finely grated lemon zest
- white chocolate, chopped
- Matcha, also called green tea powder, is available at Japanese markets and some supermarkets, and online.
White Port and Tonic
By johnwhorfin
Recipe adapted from Brooks Reitz, Leon's Oyster Shop and Saint Alban, Charleston, SC
- INGREDIENTS
- Ice
- 2 ounces Niepoort white port
- 3/4 ounce Jack Rudy tonic (or other high-quality tonic)
Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
By johnwhorfin
1. Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water
- 1/2 pound (225g) dried spaghetti
- Kosher salt
- 1/2 cup (120ml) extra-virgin olive oil, divided
- 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note above)
- 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
- Large pinch red pepper flakes
- 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
- 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
- 1 (14-ounce; about 400g) can whole peeled tomatoes, preferably San Marzano, roughly broken up by hand
- Small handful minced fresh parsley leaves
- 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
- Freshly ground black pepper
- 1 (5-ounce; 140g) can oil-packed tuna (optional)
Pressure Cooker Black Bean Soup With Sausage and Cumin-Lime Sour Cream
By johnwhorfin
1. In a pressure cooker, heat oil over medium-high heat until shimmering
- 3 tablespoons (45ml) vegetable oil
- 1 medium yellow onion, diced (about 1 cup; 200g)
- 2 medium stalks celery, diced (about 3/4 cup; 100g)
- 3 medium cloves garlic, crushed
- 8 ounces (225g) cremini mushrooms, stemmed, caps diced
- 3/4 pound (340g) smoked pork sausage, such as andouille, sliced into half moons
- 6 cups (1.5L) homemade chicken stock, store-bought low-sodium broth, or water
- 1 pound (450g) dry black beans, picked over for shells
- 3 sprigs fresh thyme
- 1 bay leaf
- Kosher salt
- 1 cup (240ml) sour cream
- 1 teaspoon zest from 1 lime
- 1/8 teaspoon ground cumin
- Freshly ground black pepper
- Cilantro leaves, for garnish (optional)
Midnight Spaghetti (Spaghettata di Mezzanotte) (Pasta with Anchovies, Capers, and Tomato Sauce) Recipe | SAVEUR
By johnwhorfin
Heat oven to 350°. Place bread on a baking sheet; bake until toasted, 20–25 minutes
- 1 1 1" (12-oz.) loaf crusty bread, sliced 1" thick
- 10 10 7 cloves garlic (3 peeled, 7 thinly sliced)
- 3 3⁄4 3⁄4 cup olive oil
- 1 1 1 cup grated parmesan
- to salt and freshly ground black pepper, to taste
- 1 1 1 tbsp. crushed red chile flakes
- 10 10 2 canned oil-packed anchovy fillets, 2 tbsp. oil reserved
- 1 1⁄3 1⁄3 cup capers, drained
- 1 1 can 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 1 1 lb. casarecce, or spaghetti
- 1 1⁄2 1⁄2 cup roughly chopped parsley
- 1 Zest of 1 lemon