Spigarello with Poached Eggs

Recipe originally posted on Food52

Ingredients

  • 1 bunch spigarello, washed and stems removed
  • 1 large clove garlic, minced
  • 1 tablespoon olive oil
  • 2 eggs, cracked into a small bowl
  • Coarse salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Plunge the spigarello into the boiling water for 2-3 minutes. 
  2. Meanwhile, heat the olive oil in a saute pan over medium heat and then add in the garlic, cooking until fragrant, about 30 seconds. 
  3. With tongs or a slotted spoon, remove the spigarello from the boiling water and put it in the saute pan, tossing to coat. Saute for about 3-4 minutes. 
  4. Meanwhile, turn the heat on the cooking water down to low. When the boiling dies down, swirl the water in the pot gently and slip the eggs into the middle of the whirlpool. Cook the eggs for 5-6 minutes (or however done you like them). 
  5. When the eggs are done, remove them from the water with a slotted spoon and transfer them to a folded paper towel to soak up any water.
  6. Plate the spigarello with the eggs on top. Sprinkle with extra salt and pepper and serve immediately.

Recipes for Week of September 4

Recipes for Week of September 4

Roasted Tomato Salsa, Baby Kale Avocado Salad With Lemon Garlic Vinaigrette, Grilled Mexican Street Corn, Star Fruit Chips, Oven Roasted Mushrooms and Lemon Bars

Recipes for Week of July 24

Boiled Peanuts

Ingredients

  • 2 pounds in-shell raw peanuts
  • 3 ounces kosher salt
  • 3 gallons water

Instructions

  1. Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
  2. Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
  3. Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
  4. *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.

Papaya Breakfast Bowls

Ingredients

  • 1 small papaya
  • 1/2 cup of plain Greek yogurt
  • 1/2 prickly pear
  • 1 tablespoon of pecans, chopped
  • 1 tablespoon of pomegranate seeds
  • A pinch of cinnamon powder

Instructions

  1. Slice the papaya in half, and scoop all the seeds out.
  2. Slice the prickly pear in rounds.
  3. Fill papaya halves with yogurt, and top with fruit, pecans and cinnamon. Enjoy!

 

Tomato, Cucumber and Feta Salad

Ingredients

  • 1 pint colorful small tomatoes, sliced in half
  • ½ english cucumber, diced
  • 15 Kalamata olives, sliced in half
  • 1 C. feta cheese, diced from a block
  • ¼ C. diced red onion
  • 2 Tbls. chopped fresh oregano
  • 2 Tbls. chopped fresh parsley
  • Your favorite vinaigrette (enough to lightly dress the salad)
  • salt & pepper to taste

Instructions

  1. Add ingredients to a bowl and toss with your favorite vinaigrette. I made a simple vinaigrette with lemon juice, olive oil and greek seasoning, but any vinaigrette or greek salad dressing would work just fine.
  2. I used feta that I cut off of a larger block of feta that I purchased at Costco. If you have a container of crumbled feta that would work equally as well. Just use as much or as little feta as you like.

 

Romaine Salad with Tomatoes and Bacon

Ingredients

  • 4slices bacon
  • 1 head romaine lettuce, cut into strips (6 cups)
  • 1 cup grape tomatoes, halved
  • 4scallions, sliced
  • 4 to 6tablespoons Creamy Parmesan Dressing
  • or bottled Caesar dressing

Instructions

  1. In a skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.
  2. In a large bowl, toss the lettuce, tomatoes, scallions, and bacon with the dressing.

 

Papaya and Onion Quesadilla

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large onion, thinly sliced
  • 2 to 3 teaspoons minced seeded jalapeño chili
  • 8 6-inch-diameter flour tortillas
  • 8 ounces Brie, diced
  • 1/2 cup chopped fresh cilantro
  • 1/2 large papaya, peeled, seeded, thinly sliced crosswise
  • Sour cream
  • Purchased salsa (optional)

Instructions

  1. Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
  2. Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
  3. Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.

 

Catalan-Style Tomato Bread

Ingredients

  • A loaf of good, crusty bread
  • A clove of garlic, crushed and peeled
  • The best, juiciest tomato you can get your hands on
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Slice off a piece of bread about a half-inch thick and toast it lightly. A toaster works; for extra brilliance, toast it over a hot grill, taking care it doesn’t burn.
  2. Now take the crushed garlic clove and rub it all over the bread’s surface. If the bread is properly toasted and crispy, it will pick up highly flavorful juice and particles from the garlic.
  3. Now slice the stem top off of the tomato and vigorously rub the cut side against the bread. The bread will absorb juice and particles from the tomato, becoming quite soggy.
  4. Now give it a drizzle of olive oil, and sprinkle it liberally with salt and pepper.
  5. Serve immediately. Repeat as necessary. Prepare for addiction. After a while of cranking these treats out, you’ll be holding a a ravaged swath of empty tomato skin in your hand. Time to cut open another.

Pineapple Oat Breakfast Squares

Serves 9

  • 2 cup Pineapple, fresh, cut into thin 1/2” pieces
  • 2 tsp. Arrowroot or cornstarch with 1 tbsp. water, optional
  • 1-1/2 cup Oats
  • 1 cup Flour, wholewheat pastry
  • ¾ tsp. Baking powder
  • ¼ tsp. Salt
  • ½ tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • 3 tbsp. Oil, macadamia nut or canola
  • ¼ cup + 2 T. Pineapple juice concentrate
  • ¼ cup Honey, Hawaiian
  • 2 tbsp. Macadamia nuts, chopped fine

1.  In a saucepan, cook the pineapple on medium heat with 2 tbsp. juice concentrate for about 10 minutes or until soft.  (If there is a lot of liquid make a slurry of arrowroot/water and add in, stirring until it thickens.)
2.  Blend ½ cup of oats in blender or food processor to create a flour-like consistency. Add to rest of dry ingredients in a large bowl and mix well.
3.  Separately, combine the oil, juice concentrate and honey.  Stir well, then add to the dry mixture.  Take 2 cups of this mixture and press into a non-stick or lightly oiled 8x8 pan.
4.  Top with the pineapple, covering the whole surface with the fruit.
5.  Add the macadamia nuts to the reserved oat mixture and combine.  Sprinkle this evenly over the fruit and press in lightly.
6.  Bake at 350°F for 23 to 30 minutes or when brown and crisp.  Cool on rack before cutting into squares.


• Fresh pineapple is lightly baked with a topping composed of oats, whole wheat pastry flour, pineapple juice, Hawaiian honey and macadamia nuts.
• These squares are healthy enough to serve for breakfast, or as a nice energy booster snack. 


Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.

Banana Hawaiian Toast with Fresh Hawaiʻi Fruits

Serves 6

This recipe makes a play on “French” toast offering a dairy and egg-free alternative using Hawaiʻi grown ingredients

  • 3 ripe Bananas, divided
  • 1 ½ cup Almond milk
  • 1/8 tsp. Cinnamon
  • ¼ tsp. Pumpkin pie spice
  • 6 slices Whole grain bread
  • 2 T. Canola oil, divided

1.  Place 2 Hawaiʻi grown bananas (Apple or Williams), almond milk, and spices into a blender and blend until smooth.
2.  Pour into a shallow bowl or pie tin.
3.  Heat a large skillet on medium heat.
4.  Dip both sides of bread into milk mixture to soak.
5.  Add half of the oil (1 T.) to the hot skillet.
6.  Place 3 slices of soaked bread into the hot pan.
7.  Cook for a few minutes on each side until golden brown.
8.  Remove from pan to plates.
9.  Slice one banana and evenly garnish on top of French Toast.
10.  Drizzle with agave or maple syrup.

 

Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.