The Menu
Mediterranean Pasta with Rock Shrimp
Green Salad
Lemon Cheese Tart with Strawberries
The Recipes
Mediterranean Pasta with Rock Shrimp
(Greenwood Pier Inn)
For 4 to 6.
Boil pasta until al dente; rinse with cold water.
Roast a whole bulb of garlic in the open; de-skin and mince.
Quarter lengthwise a red bell pepper and skin down; roast over an open burner till skin is blackened. Rub off skin in cold running water. Sliver lengthwise.
Chop a yellow onion and saute until deep brown.
For the Marinara sauce,
Saute:
2 minced garlic gloves,
2 minced onions,
add:
4 cups tomato sauce,
1/2 cup dry red wine,
2 fresh bay leaves,
soy sauce to taste,
small amounts of:
crushed oregano,
basil,
thyme,
rosemary,
black pepper,
and crushed dry semi-hot red peppers.
Simmer for two hours.
In olive oil, saute pasta and marinara sauce, add other ingredients, saving the rock shrimp and spinach for last.
Serve and sprinkle with feta cheese and Italian parsley. Decorate with orange and yellow calendula (marigold) petals around the side.(optional)
Green Salad
by Jamie Oliver
You can tell a lot about a restaurant by the standard of its green salad - so many places get it wrong, but when they get it right, it's perfection. Although a great one doesn't need any extras, you can always toss in simple treasures such as cooked green beans, sweet raw peas, edible flowers, shaved fennel, or fresh mint, parsley, basil or tarragon leaves if you like. Great stuff.
* Boston or Bibb lettuce
* Extra-virgin olive oil
* Freshly squeezed lemon juice
* Sea salt and freshly ground black pepper
To make the salad, get yourself a round lettuce, such as Boston or Bibb, and remove each leaf from the core. Wash them in plenty of cold water. Spin dry or blot with paper towels and pile them into a bowl.
Make a basic dressing by mixing:
3 parts extra-virgin olive oil,
1 part lemon juice,
a pinch of sea salt and freshly ground black pepper.
Drizzle the dressing over the leaves and use the tips of your fingers to gently mix the salad together. Be careful not to overdress it, though, or your leaves will go limp!
Lemon Cheese Tart with Strawberries
from: Perfect Light Desserts--Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving
By Nick Malgieri, William Morrow, & David Joachim
Makes one 9- or 10-inch tart, about 8 servings
The filling in this tart is like a thin layer of cheesecake. A traditional cheesecake usually weighs in at 500 to 800 calories a serving, but don't worry. This tart has all the richness of cheesecake at a fraction of the calories. The strawberries dress it up really well. Try raspberries or even figs, cut in quarters, when they are in season. By the way, if you forget to take the cream cheese out of the refrigerator, put it in a glass bowl and microwave it for about 10 seconds at a time until it softens.
1 recipe Sweet Pastry Dough (recipe follows)
Cheese Filling
* 12 ounces low-fat cream cheese, softened
* 1/3 cup sugar
* 1 teaspoon vanilla extract
* 2 teaspoons finely grated lemon zest
* 2 large eggs
* 2 large egg whites
* 2/3 cup fat-free plain yogurt, preferably Greek
Finishing
* 1 pint strawberries, rinsed, drained, hulled, and halved
* Confectioners' sugar for sprinkling
* One 9- or 10-inch fluted tart pan with removable bottom
1. Set a rack in the lowest level of the oven and preheat to 350 degrees.
2. Unwrap the dough and place it on a floured work surface. Knead it lightly to soften it slightly, then form it into a disk. Flour the dough and roll it to an 11- to 12-inch disk. Fold the dough in half and transfer it to the pan, lining up the fold with the diameter of the pan. Unfold the dough into the pan and press it well into the bottom and,sides. Sever the excess dough at the rim of the pan with a bench scraper or the back of a paring knife. Set aside the crust while preparing the filling.
3. Beat the cream cheese and sugar in the bowl of an electric mixer set on low speed, using the paddle attachment. Beat for about a minute, or until the mixture is smooth. Stop the mixer and scrape down the bowl and beater. Add the vanilla, lemon zest, and one of the eggs. Beat again on low speed until smooth. Scrape down again and add the other egg. Beat and scrape again. Follow the same procedure for adding the egg whites, one at a time. The low-speed beating prevents the filling from absorbing too much air and cracking after it's baked. All the scraping down of the bowl and beater helps to prevent lumps from forming in the filling.
4. Beat in the yogurt smoothly.
5. Use a large rubber spatula to give a final mixing to the filling and scrape it into the prepared pastry crust, smoothing the top.
6. Bake the tart for 25 to 35 minutes, or until the crust is baked through and the filling is set and no longer wobbly in the center.
7. Cool the tart on a rack. When it has cooled completely, unmold it according to the instructions on page 107 and slide the tart onto a platter. Cover loosely with plastic wrap.
8. Right before serving, arrange the strawberry halves in a ring inside the edge of the crust. Sprinkle the berries lightly with confectioners' sugar.
Serving: You could always add a few more berries on the side of the tart wedge, but it certainly doesn't need anything more than that.
Storage: Keep the tart refrigerated and bring it to room temperature for an hour before finishing with the berries and serving. Wrap and refrigerate leftovers and bring to room temperature again before serving.
Per serving;
297 calories, 14 g total fat (42% of calories), 8 g saturated fat, 11 g protein, 33 a carbohydrates,
1 g fiber, 115 mg cholesterol, 276 mg sodium
Sweet Pastry Dough
Makes about 9 ounces of dough, enough for a 9- or 10-inch tart or a single 9-inch pie crust, about 8 servings.
* 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
* 3 tablespoons sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3 tablespoons unsalted butter, cold and cut into 6 pieces
* 1 large egg
* 1 tablespoon cold water
1. Combine all the dry ingredients in the bowl of a food processor fitted with the metal blade. Pulse 3 or 4 times to mix.
2. Add the butter and pulse about 10 or 12 times to mix the butter in finely.
3. Add the egg and water and pulse repeatedly until the dough forms a ball.
4. Invert the bowl to a lightly floured work surface and carefully remove the blade.
5. Form the dough into a disk and wrap it in plastic.
6. Refrigerate the dough for several hours or up to 3 days. You may also roll out the dough immediately; it will be a little soft but entirely capable of being rolled.
7. Before you use the refrigerated dough, unwrap it and place it on a floured work surface. Gently knead the dough to render it malleable, then form it into a disk again before rolling.
Per serving:
119 calories, 5 g total fat (38% of calories), 3 g saturated fat, 3g protein, 16 g carbohydrates, 0 g fiber, 38 mg cholesterol, 107 mg sodium
Mediterranean Pasta with Rock Shrimp
Green Salad
Lemon Cheese Tart with Strawberries
The Recipes
Mediterranean Pasta with Rock Shrimp
(Greenwood Pier Inn)
For 4 to 6.
Boil pasta until al dente; rinse with cold water.
Roast a whole bulb of garlic in the open; de-skin and mince.
Quarter lengthwise a red bell pepper and skin down; roast over an open burner till skin is blackened. Rub off skin in cold running water. Sliver lengthwise.
Chop a yellow onion and saute until deep brown.
For the Marinara sauce,
Saute:
2 minced garlic gloves,
2 minced onions,
add:
4 cups tomato sauce,
1/2 cup dry red wine,
2 fresh bay leaves,
soy sauce to taste,
small amounts of:
crushed oregano,
basil,
thyme,
rosemary,
black pepper,
and crushed dry semi-hot red peppers.
Simmer for two hours.
In olive oil, saute pasta and marinara sauce, add other ingredients, saving the rock shrimp and spinach for last.
Serve and sprinkle with feta cheese and Italian parsley. Decorate with orange and yellow calendula (marigold) petals around the side.(optional)
Green Salad
by Jamie Oliver
You can tell a lot about a restaurant by the standard of its green salad - so many places get it wrong, but when they get it right, it's perfection. Although a great one doesn't need any extras, you can always toss in simple treasures such as cooked green beans, sweet raw peas, edible flowers, shaved fennel, or fresh mint, parsley, basil or tarragon leaves if you like. Great stuff.
* Boston or Bibb lettuce
* Extra-virgin olive oil
* Freshly squeezed lemon juice
* Sea salt and freshly ground black pepper
To make the salad, get yourself a round lettuce, such as Boston or Bibb, and remove each leaf from the core. Wash them in plenty of cold water. Spin dry or blot with paper towels and pile them into a bowl.
Make a basic dressing by mixing:
3 parts extra-virgin olive oil,
1 part lemon juice,
a pinch of sea salt and freshly ground black pepper.
Drizzle the dressing over the leaves and use the tips of your fingers to gently mix the salad together. Be careful not to overdress it, though, or your leaves will go limp!
Lemon Cheese Tart with Strawberries
from: Perfect Light Desserts--Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving
By Nick Malgieri, William Morrow, & David Joachim
Makes one 9- or 10-inch tart, about 8 servings
The filling in this tart is like a thin layer of cheesecake. A traditional cheesecake usually weighs in at 500 to 800 calories a serving, but don't worry. This tart has all the richness of cheesecake at a fraction of the calories. The strawberries dress it up really well. Try raspberries or even figs, cut in quarters, when they are in season. By the way, if you forget to take the cream cheese out of the refrigerator, put it in a glass bowl and microwave it for about 10 seconds at a time until it softens.
1 recipe Sweet Pastry Dough (recipe follows)
Cheese Filling
* 12 ounces low-fat cream cheese, softened
* 1/3 cup sugar
* 1 teaspoon vanilla extract
* 2 teaspoons finely grated lemon zest
* 2 large eggs
* 2 large egg whites
* 2/3 cup fat-free plain yogurt, preferably Greek
Finishing
* 1 pint strawberries, rinsed, drained, hulled, and halved
* Confectioners' sugar for sprinkling
* One 9- or 10-inch fluted tart pan with removable bottom
1. Set a rack in the lowest level of the oven and preheat to 350 degrees.
2. Unwrap the dough and place it on a floured work surface. Knead it lightly to soften it slightly, then form it into a disk. Flour the dough and roll it to an 11- to 12-inch disk. Fold the dough in half and transfer it to the pan, lining up the fold with the diameter of the pan. Unfold the dough into the pan and press it well into the bottom and,sides. Sever the excess dough at the rim of the pan with a bench scraper or the back of a paring knife. Set aside the crust while preparing the filling.
3. Beat the cream cheese and sugar in the bowl of an electric mixer set on low speed, using the paddle attachment. Beat for about a minute, or until the mixture is smooth. Stop the mixer and scrape down the bowl and beater. Add the vanilla, lemon zest, and one of the eggs. Beat again on low speed until smooth. Scrape down again and add the other egg. Beat and scrape again. Follow the same procedure for adding the egg whites, one at a time. The low-speed beating prevents the filling from absorbing too much air and cracking after it's baked. All the scraping down of the bowl and beater helps to prevent lumps from forming in the filling.
4. Beat in the yogurt smoothly.
5. Use a large rubber spatula to give a final mixing to the filling and scrape it into the prepared pastry crust, smoothing the top.
6. Bake the tart for 25 to 35 minutes, or until the crust is baked through and the filling is set and no longer wobbly in the center.
7. Cool the tart on a rack. When it has cooled completely, unmold it according to the instructions on page 107 and slide the tart onto a platter. Cover loosely with plastic wrap.
8. Right before serving, arrange the strawberry halves in a ring inside the edge of the crust. Sprinkle the berries lightly with confectioners' sugar.
Serving: You could always add a few more berries on the side of the tart wedge, but it certainly doesn't need anything more than that.
Storage: Keep the tart refrigerated and bring it to room temperature for an hour before finishing with the berries and serving. Wrap and refrigerate leftovers and bring to room temperature again before serving.
Per serving;
297 calories, 14 g total fat (42% of calories), 8 g saturated fat, 11 g protein, 33 a carbohydrates,
1 g fiber, 115 mg cholesterol, 276 mg sodium
Sweet Pastry Dough
Makes about 9 ounces of dough, enough for a 9- or 10-inch tart or a single 9-inch pie crust, about 8 servings.
* 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
* 3 tablespoons sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3 tablespoons unsalted butter, cold and cut into 6 pieces
* 1 large egg
* 1 tablespoon cold water
1. Combine all the dry ingredients in the bowl of a food processor fitted with the metal blade. Pulse 3 or 4 times to mix.
2. Add the butter and pulse about 10 or 12 times to mix the butter in finely.
3. Add the egg and water and pulse repeatedly until the dough forms a ball.
4. Invert the bowl to a lightly floured work surface and carefully remove the blade.
5. Form the dough into a disk and wrap it in plastic.
6. Refrigerate the dough for several hours or up to 3 days. You may also roll out the dough immediately; it will be a little soft but entirely capable of being rolled.
7. Before you use the refrigerated dough, unwrap it and place it on a floured work surface. Gently knead the dough to render it malleable, then form it into a disk again before rolling.
Per serving:
119 calories, 5 g total fat (38% of calories), 3 g saturated fat, 3g protein, 16 g carbohydrates, 0 g fiber, 38 mg cholesterol, 107 mg sodium
