Monthly Archives: May 2023

Spring Fresh Pasta & Vegetables

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My version for a Spring Fresh Pasta & Vegetables is loosely based on some versions also known as Pasta Primavera. Either way you cut it; it all comes down to a simple pairing of pasta, cheese, cream and seasonal vegetables and herbs. Fresh is key here – but dried herbs and even some frozen veg will work. In this case I am using frozen peas since I couldn’t get them fresh yet here.

  • Ingredients

    • 1/2 pound sugar snap peas, stems trimmed

    • ½ pound asparagus, ends snapped

    • 1 cup of broccoli florets

    • 1 cup halved grape or cherry tomatoes

    • ¼ cup thinly sliced spring onion, white part only (or use shallot)

    • 2 garlic cloves, finely chopped

    • ½ teaspoon fine sea salt, more as needed

    • 2 tablespoons unsalted butter

    • Black pepper, more as needed

    • 12 ounces your preferred pasta

    • ⅔ cup grated Parmigiano-Reggiano, at room temperature

    • 1/2 cup dairy (your choice; crème fraîche or whole milk Greek yogurt, thick sour cream or marscapone cream) at room temperature

    • 3 tablespoons finely chopped parsley, thyme, and and/or other fresh herbs in season

    • zest and juice of one lemon

    • 1 tablespoon  herbs de province

    • Red Pepper flakes to taste

    • Fresh Basil for garnish

    • Optional: ¾ cup fresh English peas

    • Optional garnishes: Toasted Pine Nuts, chopped bacon bits

    Preparation:

    1. Bring a large pot of heavily salted water to a boil over medium-high heat.

    2. Prep all the vegetables; halve tomatoes and snap peas, wash and rough chop amperages, onions, etc into 1/4 in pieces

    3. Chop your Herbs

    4. Melt butter in a large skillet over medium-high heat.

    5. Add snap peas, asparagus, broccoli and onions/shallots, peas (if fresh)

    6. Cook until vegetables are barely tender 3 minutes.

    7. Add red pepper flakes (to taste), garlic and cook 1 minute more.

    8. If using frozen peas add them now

    9. Season with salt and pepper; set aside.

    10. Drop pasta into boiling water and cook according to the instructions

    11. Drain well and transfer pasta to a large bowl. Reserve 1 cup of the pasta liquid. DO NOT RINSE THE PASTA

    12. Immediately toss pasta with warm vegetables,

    13. Add the Parmigiano-Reggiano, your selected dairy creams, lemon juice and herbs, tomatoes lemon zest

    14. Season generously with salt and pepper, more red pepper flakes if needed.

    15. Plate and top with bacon bits and lightly toasted pine nuts and fresh basil

This is one of the dishes  I made previously on @foodtoktv live. You can see that live on the @Foodtoktv Youtube channel

Follow me tiktok under @KitchenBearSF (in addition to my original profile Frank_Mentorsf) as work up to the 1k needed followers to start going live cooking again

White Beans and Tomato Salad

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This White Beans and Tomato Salad is so flavorful and herbaceous that it’s strong enough to serve on a crusty bread as a bruschetta as it is as a side dish or salad. It can be served room temperature or even slightly warm but don’t serve it cold. Play a dish for fresh oregano lovers and very forward with the fresh herbs however you could use a lot less you could use dried or you could amp it up with other herbs in season. When I make this often times I don’t have fresh oregano so I’ll use dry but I’ll Amp it up with fresh rosemary fresh cilantro or parsley use what you have.

This is one of the dishes  I made recently on a @foodtoktv live along with some spicy sweet peanuts and retro Cocktail Potatoes . You can see that live on the @Foodtoktv Youtube channel

Follow me tiktok under @KitchenBearSF (in addition to my original profile Frank_Mentorsf) as work up to the 1k needed followers to start going live cooking again

Ingredients

  • 1/4 cup finely chopped red onion
  • 2 cans (15 oz.) low-sodium cannelloni or other white beans
  • 2 ripe tomatoes 1 1/2 cups
  • 2 tbs. balsamic vinegar
  • 1 tbs. extra-virgin olive oil
  • 1-2 tbs. fresh oregano leaves
  • 1/4 tsp. sea salt
  • 1/2 tbs fresh chopped mint
  • 1/2 tbs fresh chopped parseley
  • Freshly ground pepper, to taste

Directions

  • Put the onion in a fine-mesh strainer and rinse under cold running water. Drain well.
  • Put the beans in a colander, drain, rinse well and drain again.
  • Dice and drain your tomatoes, remove any seeds, using your fingertip to scoop them out if necessary.
  • In a bowl, mix the beans, tomatoes, vinegar, olive oil, herbs, onion, salt and pepper to taste.
  • Serve immediately, or cover and refrigerate for up to 4 hours. Bring to room temperature before serving.

    Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira (Weldon Owen, 2012).

Cocktail Potatoes

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Perfect for a cocktail party, a tapas night or simply a side dish – this retro inspired remake for Cocktail Potatoes is a standard favorite which is why I did this recipe for @foodtoktv as @Frank_MentorSF before shifting over to my new food account  @KitchenBearSF  

Cocktail Potatoes

Ingredients

  • 1lb bag of tiny new potatoes, scrubbed clean (don’t peel)

  • 1 heaping tbsp kosher salt

  • 1 heaping tbsp sugar

  • 1 clove of garlic

  • For coating

    • 1/4 tsp crushed red pepper

    • 1/4 ground black pepper

    • 1/4 tspn Garlic powder

    • 1 tbsp Roasted sesame seeds or crushed nuts

    • Zest of 1/2 lemon

    • 2 tbsp melted butter, olive oil or roasted sesame oil

    • Salt to taste

    • Minced Scallions or chives

Directions

  1. To a pot of cool water; add potatoes, salt, sugar (Yes that is correct “sugar”) and garlic

  2. Boil until fork tender 10-15 min

  3. While the potatoes boil, melt butter and combine red pepper flakes, sesame seeds, ground pepper, lemon zest, black pepper, garlic powder. Stir and let flavor the oil.

  4. Drain the potatoes, add back to the pan with the heat turned off

  5. Immediately add the seasoned butter, lemon zest

  6. Mix well to coat

  7. Add additional salt and black pepper, to taste.

  8. Serve in a warm bowl with toothpicks or skewer two potatoes to a stick and serve cocktail style

  9. Sprinkle with minced chives before serving

  10. Serve alongside a herbed sour cream dipping sauce or your favorite dressing or cheese sauce.

    Notes: you can use your favorite season mix, z’tar or what ever fresh herbs you like.  Recipe can be doubled or tripled easily for a party. Keep warm in a low oven or crock pot.

    Adapted from the Blueberry Hill Kitchen, notebook by Elsie Masterton 1964

Spicy Honey Roasted Peanuts

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These quick and addictive spiced sweet Spicy Honey Roasted Peanuts, keep well but rarely last long. Perfect for a treat or a cocktail hour

Ingredients

  • 16 ounces peanuts, dry roasted or roasted and salted, either is fine

  • ⅓ cup honey

  • ½ cup granulated sugar, divided

  • ½ teaspoon salt (plus an addition 1/4 tsp as a garnish at the end optional)

  • ½ teaspoon cayenne pepper

  • 1/2 teaspoon sweet smoked Paprika

  • 1/4 red pepper flakes

Directions

  1. Preheat oven to 300 degrees F.

  2. Line a rimmed baking sheet with parchment paper or a silicone mat

  3. Place the peanuts in a large bowl.

  4. Microwave the honey in a medium bowl for 30 seconds (it will begin to bubble).

  5. Remove from the microwave and stir in ¼ cup of the sugar, the salt, paprika and cayenne pepper.

  6. Immediately pour the mixture over the peanuts and stir with a wooden spoon until they are all coated with the honey mixture.

  7. Transfer the peanuts to the prepared baking sheet and spread into a single layer.

  8. Bake for 20 to 30 minutes, stirring every 5 minutes, until they begin to turn a golden brown.

  9. Remove from the oven and allow to sit for 2 minutes

  10. Then stir to loosen the peanuts and sprinkle 2 tablespoons of the sugar and crushed red pepper flakes over the peanuts and stir to coat evenly.

  11. Return the peanuts to the pan in a single layer and sprinkle with the remaining 2 tablespoons of sugar and 1/4 tsp of salt (optional) and allow to cool completely.

  12. Once cool, break apart any peanuts that have stuck together and toss with any loose sugar. Store in an airtight container at room temperature for up to 2 months.

    Adapted from

    https://www.browneyedbaker.com/spicy-honey-roasted-peanuts/