Ingredients
For the Sauce:
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil, plus extra for drizzling
- 1 pint grape tomatoes
- 1/2 cup chicken stock
- 1/2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. granulated sugar
- 4 Tbsp. unsalted butter
- 3 Tbsp. fresh chopped herbs (any combo that makes you happy), plus extra for garnish
For the fish:
- 2 pounds fresh cod
- 1 lemon
- Kosher salt and fresh ground black pepper to taste
- 2 T olive oil
Method
Make the Sauce:
- In a small saucepan, heat olive oil over medium heat.
- Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
- Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar.
- Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
- Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.
For the fish:
- Drizzle the fish with olive oil and season generously with salt and pepper.
- Place in baking dish and give it a squeeze of lemon juice. If you don't like lemon, it's okay leave this out.
- Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
- Remove from the oven and pour the tomato butter over the cod. Cover again with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
- Garnish with fresh chopped herbs and serve immediately.
This recipe goes great with a green salad and some nice crusty bread to soak up the sauce.
Enjoy!
Keep up with Paul & Carolyn Zweben and The Zweben Team over on YouTube for the latest updates on real estate and life in New York City!
Ingredients
- 1/2 a large watermelon, cubed
- 4-6 oz. crumbled feta cheese
- 1/4 c. fresh mint, rough chopped
Method
- Arrange a quarter of the watermelon in your serving dish
- Layer feta and chopped mint on top of the watermelon
- Repeat 3 or 4 times until the bowl is full
- Garnish with feta and mint
I know it’s the easiest thing on earth, but sometimes simplicity is the way to go!
Keep up with Paul & Carolyn Zweben and The Zweben Team over on YouTube for the latest updates on real estate and life in New York City!
Ingredients
- Pastry for one pie shell
- 1 bunch of asparagus
- 1/3 c. crumbled feta
- 1 T olive oil
- 2 eggs
- 1/3 c. half & half
- 1 tsp. fresh thyme
- salt & pepper to taste
Method
- Prepare your pastry. You can use store bought if that's what works for you. Place pastry in a tart pan (any shape will do) and blind bake to a golden brown.
- Let cool.
- Preheat oven to 425F.
- Toss the asparagus in the olive oil and sprinkle with a little salt and pepper.
- Roast the asparagus for about 10 minutes, until done.
- Turn the oven down to 375F.
- While the asparagus is cooling, prepare your filling.
- In a small bowl, whisk together the half & half, eggs, thyme, salt, and pepper
- Arrange the aspargus spears on your pastry shell and sprinkle with feta.
- Pour the filling over the asparagus and feta and bake for 45-55 minutes, until the custard is set and doesn't jiggle anymore.
While the tart cools a bit, make a tossed salad of baby greens an crack open a bottle of white.
Enjoy!
Keep up with Paul & Carolyn Zweben and The Zweben Team over on YouTube for the latest updates on real estate and life in New York City!
Ingredients
- 4 cups flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1.5 T sugar
- 1/2 cup raisins
- 1 tsp. caraway seeds (optional)
- 1.5 cups milk
- 1 egg
Method
- Preheat oven to 450F.
- Beat egg into milk and set aside.
- Mix flour, salt, baking soda, and sugar until well combined.
- Stir in raisins and caraway seeds until raisins are well coated.
- Make a well in the middle and pour in the egg/milk mixture.
- Mix with your hand until it just comes together. Don't worry about adding a bit more milk if it seems too dry.
- Dump dough onto a well floured surface and shape into a ball.
- Turn onto a baking sheet and cut a cross into your loaf.
- Bake for approximately 40 minutes. The bread will sound hollow when it's done.
The hardest bit will be waiting for it to be cool enough to eat!
Keep up with Paul & Carolyn Zweben and The Zweben Team over on YouTube for the latest updates on real estate and life in New York City!
Ingredients
- 1 Box frozen puff pastry
- Flour for dusting your work surface
- 1 Cup Nutella
- 1 Egg for an egg wash
- Sanding sugar (optional)
Method
- Preheat the oven to 350F
- Unfold a sheet of pastry and roll out on a floured surface to seal any cracks or folds in the pastry.
- Spread half of the Nutella on the sheet. Less is more in this case. The first time I made them I used too much spread.
- Beginning at the longest end, roll into a tight roll.
- Cut the roll lengthwise and then twist together to form a ‘braid.’
- Repeat the process with the second sheet of pastry.
- Place on a lined cookie sheet.
- Brush the twists with the egg wash and sprinkle with sanding sugar if desired.
- Bake for about 30 minutes, until golden brown.
- Let cool for at least 10 minutes and enjoy!
Perfect for family and kid-friendly too. Most of this recipe can be made ahead of time. Just a half an hour before you’re ready for dinner you can finish off this easy dish. I’ve listed some of my favorites to include, but feel free to use the fish that makes you happy. This recipe will feed 6-8 people.
Ingredients
- 4 T olive oil
- 1 large fennel bulb, thinly sliced
- 1 sweet, white onion, chopped
- 3 large shallots, chopped
- 2 tsp. salt
- 4 cloves of garlic, finely chopped
- 3/4 tsp. crushed red pepper flakes
- 1/4 c. tomato paste
- 1 (28 ounce) can diced tomatoes in juice
- 1 bottle dry white wine
- 64 oz. vegetable stock
- 1 lb. clams
- 1 lb. mussels, scrubbed and debearded
- 1 lb. large shrimp, peeled and deveined
- 3/4 lb. salmon with the skin
Phase One
- Sweat the fennel, garlic, shallots, and onion in the olive oil until tender and translucent.
- Add white wine and simmer for 10 minutes.
- Add crushed red peppers, chopped tomatoes, tomato paste, and vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Season to taste with salt and pepper.
Phase Two
- 30 minutes before you’re ready to serve, take the fish out of the refrigerator and season with salt and pepper.
- Bring the broth up to a boil.
- Add the fish to the broth and simmer for 6-8 minutes.
That’s it! You’re ready to serve. The only thing you need is some crusty bread to sop up all that deliciousness…. and of course a glass of red wine.
Ingredients:
For the potatoes:
- 1.5 lbs. russet potatoes (about 3)
- 1/4 c. half and half
- 1 egg yolk
- Salt and pepper to taste
For the filling:
- 1.5 lbs. ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- 2 carrots, diced
- 2 T. olive oil
- 1 T. tomato paste
- 1/2 c. frozen peas
- 1/2 c. frozen corn
- 1 tsp. fresh thyme
- 1 tsp. fresh rosemary, chopped
- 2 tsps. Worcestershire sauce
- 1 c. chicken stock
- 2 T. flour
- 1 tsp. salt
- 1/2 tsp. pepper
Method:
- Peel the potatoes and cut into 1/2-inch dice.
- Cover with cold water in a medium saucepan then bring to a boil over high heat.
- Decrease the heat to maintain a simmer and cook until tender, about 10 to 15 minutes.
- Drain the potatoes and put back into the saucepan.
- Mash potatoes and add half and half, butter, salt, and pepper.
- Stir in the yolk until well combined.
- Preheat the oven to 400F and prepare the filling:
- Saute the onion and carrots in the olive oil until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
- Add the ground beef and salt and pepper. Cook until browned and cooked through, approximately 3 minutes.
- Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
- Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
- Bring to a boil, reduce the heat to low and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the beef mixture and spread evenly into an 11 by 7-inch baking dish.
- Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up.
- Bake for 25 minutes or just until the potatoes begin to brown. Cool for at least 15 minutes before serving.
You're welcome.
First things first. Make your your favorite pastry. Roll out the dough for a single crust pie, decorate the edge, and then put the pie pan in the fridge to keep it cool.
Now for the good stuff…..
Put a generous 1 1/2 cups of pecans on a cookie sheet and roast them at 350F for just a few minutes…. you don’t want them to brown, but the oils will come out. When you pull them out of the oven cover them with about 1 T. of flour and coat them well. Let them cool down and have a glass of wine.
While they are cooling, melt 6 T of butter and turn up the oven to 450F.
Mix 3 lg. eggs, 1/4 tsp. salt, 1/2 c. light brown sugar and 1 c. light corn syrup.
Add the butter, 1 tsp. vanilla and the nuts (including the loose flour on the pan). If you like, you can add a couple of T. of bourbon at this point. In anticipation of breakfast pie, and because the kids don't like it, we leave the bourbon out.
Turn the oven down to 350F, pour the goo in the pie crust and bake for 40-50 minutes. THEN…. you have pie!
Ingredients:
- 1/2 c. butter
- 1 c. flour
- 2 c. sugar
- 1 T. baking powder
- pinch of salt
- 1 c. milk
- 4 c. sliced peaches (about 4-5 peaches)
- 1 T. lemon juice
- freshly grated nutmeg
Method:
- Preheat oven to 375F.
- Melt the butter in a 9 x 13 pan in the oven while it preheats then set aside.
- In a medium saucepan bring peaches, 1 cup sugar, and lemon juice to a boil. When sugar is dissolved, remove from heat and set aside.
- Combine flour, 1 cup sugar, baking powder, and salt; add milk until just combined.
- Pour batter over melted butter. DO NOT STIR
- Pour peach mixture over the batter. DO NOT STIR
- Grate a bit of nutmeg over the top.
- Bake for for 40-45 minutes, until golden brown.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
You're welcome!