Share Recipe | in Appetizer, Autumn, Vegetarian | tagged pumpkin, pumpkin seeds | Email Article | Print Article Hills Own Recipes
Entries in Appetizer (20)
Roasted Pumpkins Seeds
One medium sized pumpkin
Salt
Olive Oil
Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
Share Recipe | in Appetizer, Autumn, Vegetarian | tagged pumpkin, pumpkin seeds | Email Article | Print Article Vegetable Napoleon: Luce Enoteca
Order all the ingredients for this recipe at our online store here.
4 cups of tomato juice
2 cups of orange juice
1 ½ cups of light corn syrup
4 cloves of garlic, smashed
Red pepper flakes, as desired
Vegetables:
4 roma tomatoes, cut in half
1 tablespoon minced garlic
2 tablespoons fresh oregano, finely chopped
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh thyme, finely chopped
¼ cup of extra virgin olive oil
1 zucchini, cut ¼ inch thick slices
1 eggplant, cut ¼ inch thick slices
Salt and pepper to taste
Goat cheese:
1 lb. log of chevre goat cheese,
cut ½ inch thick round slices
3 medium eggs, scrambled
panko, as needed
flour, as needed
Method for the Sicilian sauce:
Place all ingredients into a small sauce pot and slowly bring to a simmer. Gently reduce the sauce by half. Strain liquid and cool. Sauce should be served at room temperature.
Method for vegetables:
Preheat oven to 250°. In a medium bowl toss roma tomatoes, minced garlic and half of the chopped herbs with 4 tablespoons of olive oil. Place tomatoes skin side down on a wire rack, place it on a baking sheet and put in oven. Allow tomatoes to cook for 2 hours. In the same bowl toss the zucchini and eggplant with olive oil, the remaining herbs, and lightly season with salt and pepper. Place on grill and cook until they are just soft.
Method for the goat cheese:
Place both the flour and the bread crumbs on separate plates while the scrambled eggs can stay in a bowl. Dredge the cheese disks one by one first in flour, then the egg mixture, then the bread crumbs.
When ready to eat:
In a very hot sauté pan add vegetable oil and cook the cheese until it becomes golden, then flip sides and do the same. Remove with spatula. On your plates layer the cheese with the vegetables and drizzle the sauce over and/or around your plate.
Share Recipe | in Appetizer, Vegetarian | tagged Columbus Restaurants, Eggplant, Goat Cheese, Tomatoes | Email Article | Print Article Spiced Duck Liver paired with Sour Cherries, Arugula & Walnuts: The Coop
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¼ cup grapeseed oil
2 duck livers, clean and soak in milk for 24 hrs
¼ cup flour
Salt and ground pepper
¼ cup sherry wine
1 tablespoon cold unsalted butter
a few sour cherries, chopped
a handful of arugula
1 oz. walnuts, toasted and chopped
Heat the oil in a skillet.
Combine livers and flour in a small bowl, coat the livers. Season with S&P, shake off excess flour.
Carefully place livers in the heated oil. About 2 minutes on each side. Deglaze with sherry, add cherries and reduce by a third. Stir in cold butter.
Pour the livers and sauce over a bed of arugula and top with walnuts.
Share Recipe | in Appetizer, Columbus Restaurants, Duck | tagged Columbus Restaurants, The Coop, cherries, liver | Email Article | Print Article Butternut Squash Soup: Cameron's American Bistro
Order all the ingredients for this recipe at our online store here.
3 lbs. butternut squash
1 quart chicken stock
1 cup heavy cream
1/4 cup honey
salt and pepper, to taste
Preheat oven to 350 degrees.
Cut squash in half and remove seeds. Roast butternut squash on sheet tray until soft (20 to 30 minutes). Scrape meat from skin and put into a deep container. Place all other ingredients in container and mix with immersion blender until smooth. Season to taste and serve with crème fraîche.
Share Recipe | in Appetizer, Columbus Restaurants, Soup | tagged Cameron's American Bistro, butternut squash, squash | Email Article | Print Article Prosciutto-Wrapped Sautéed Apples served with Arugula & Homemade Ricotta: Knead
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For the ricotta:
One gallon Snowville Creamery Milk
1/3 cup white vinegar
1 tablespoon sea salt
In a heavy bottom saucepan, bring milk to 190° stirring constantly. Add vinegar, take off heat and add salt. Let stand for 40 minutes and strain.
For the salad:
Any type of crisp, sweet apples (honeycrisps are good) sliced fairly thick. Wrap in thinly sliced prosciutto di Parma. Once all of the apples are wrapped, saute in butter over medium heat until prosciutto gets crispy, flipping to brown each side. Dress the arugula, place the apples on top and serve with a dollops of homemade ricotta
Share Recipe | in Appetizer, Columbus Restaurants, Salad | tagged Knead Urban Diner, Snowville Creamery Milk, arugula, ricotta | Email Article | Print Article Wine + Cheese Tasting: Roasted Mussels
18 mussels, scrubbed and hair removed
1 cup water
2 tablespoons olive oil
1 clove garlic, minced
1/2 medium red pepper, finely chopped
1/4 cup white wine
2 tablespoons heavy whipping cream
3/4 cup bread crumbs
1/4 cup flat leaf parsley, cleaned and chopped
Directions
Heat water in a medium saucepan. When boiling, add the mussels, cover and cook until the mussels open, about 3-4 minutes. Strain water and set aside. Separate the meat from the shell. Put shell halves on a baking pan with opening facing up. Heat oven to 450 F. Heat oil is a medium skillet on med-low heat. Sauté pepper and garlic until softened, about 1 minute. Add wine and 1/4 cup of reserved cooking liquid, boil and reduce by half. Reduce heat to low then whisk in the cream and reduce until very thick. Mix together bread crumbs, cheese and parsley. Return mussel meat to shells. Spoon a small amount of cream reduction into each shell and top with breadcrumbs.
Place in 350° oven and cook 7-10 minutes until golden brown on top. Serve immediately.
Share Recipe | in Appetizer, Seafood | tagged Mussels, Wine + Cheese | Email Article | Print Article Wine + Cheese Tasting: Winter Greens & Chickpeas
adapted from: Tapeña Wines
1 opound fresh spinach or kale (6 cups), washed and coarsely chopped
1/2 cup bread crumbs
4 tablespoons olive oil, divided
1 onion, chopped
2 cloves of garlic, chopped
1/4 teaspoon ground cumin
1 1/2 tablespoon red wine vinegar
1/2 teaspoon paprika
Salt and pepper
1/4 teaspoon dried red pepper
15 ounces chickpeas, rinsed and drained
Directions
Heat water in a large covered steamer. Cook the greens for 5 minutes, until wilted. Drain the spinach and set
aside.
In a small bowl combine the bread crumbs, 2 tbsp olive oil and 2 tbsp of chickpeas and mash into a paste.
Heat 2 tbsp olive oil in a large skillet and cook the garlic and onion until soft. Add the bread/chickpea paste,
cumin, vinegar, paprika and red pepper to the skillet. Stir until well blended.
Add the cooked spinach and remaining chickpeas. Cook on med-low until heated through. Serve warm by itself
or with toasted bread.
Share Recipe | in Appetizer, Vegetarian, Winter | tagged Kale, Spinach, Wine + Cheese, chick peas | Email Article | Print Article 
