Baba Ghanouj
Preheat the broiler and set the oven rack 4-6 inches (10-15cm) from the heat source. Wash the eggplant and prick the surface all over about 12 times with a fork. Brush with the olive oil and place on a baking sheet.
Potato and Garlic Soup
Heat the oil in a small stock pot or Dutch oven set on medium-high heat, until sizzling, about 2 minutes. Add the whole garlic cloves and saute until well browned, about 1 1/2 minutes. Reduce the heat to medium and
Onion Soup with Gorgonzola and Prosciutto
Heat the olive oil in large stock pot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, thyme, parsley, basil, sgae, red pepper flakes, and 1/2 of the prosciutto. Cook for 12 minutes,
Vegetable and Bread Soup
In a large saucepan set on medium-high heat, cook 3 tablespoons of the oil, the garlic, red pepper flakes and leeks for 3 minutes. Stir in the salt, pepper, rosemary, the beef bouillon cube or Worcestershire sauce and the sugar
Lemony Garbonzo Spread
Process all the ingredients in a food processor or blender until smoth. Transfer to a serving bowl. The spread will keep for several days in the refrigerator. This is a great spread on garlic bread. Chef's Tip: Spice up this basic spread
Roasted Artichoke Hearts with Mushroom Caviar
Squeeze the juice of the lemons into a bowl with the water, saving the lemon skins to rub over your hands to keep them from being discolored. To clean the artichokes, pull off the outer leaves by bending them backwards until
Stuffed Mushroom Caps
Preheat oven to 500 °. Remove the mushroom stems and disguard them. Fill the caps with stuffing. In a medium bowl, mix together the tomato sauce, chicken stock and parsley and pour into an 11 x 13 inch baking dish. Place
Artichoke Saute
Heat the 4 tablespoons of olive oil and the anchovy paste in a large saute pan set on medium -high heat until sizzling, about 2 minutes. Once it begins to sizzle break up the anchovy paste with a wodden spoon
Roasted bell Peppers in Balsamic Vinegar
Preheat oven to 500°. Brush the pepper halves with 4 tablespoons of the olive oil, place skin-side-up on a nonstick baking sheet and bake for 15-20 minutes, until the skin is blackened. Transfer the peppers to a large paper bag,
Braised Broccoli
Pour the oil into a large sautee pan set on medium heat and cook the garlic and red pepper flakes for 2 minutes. Add the parboiled broccoli pieces, toss until well coated with the oil, and cook for 2 minutes.