Recipe # 35: Baked Peppers with Cherry Vine Tomatoes, Basil and Marjoram

By Jamie Oliver:

• 2 Peppers, red or yellow
• Sea salt and freshly ground black pepper
• 20 cherry tomatoes
• 1 handful of fresh marjoram and basil
• 2 cloves of garlic, peeled and sliced
• Extra virgin olive oil

By Andrew Fernandez:
This was an easy appetizer. It got the rave with the "peeled" cherry tomatoes, but I promise, its easy when you prick and put them in boiling water for 30 seconds. They just peel off. The fresh marjoram makes all the difference and I still don't know why Jamie's picture looks better than mine?!?!?!

Recipe # 34: Aubergine and Mint Bruschette

By Jamie Oliver:

• 2 nice firm aubergines, the round purple Italian ones if possible, sliced lengthways 3mm/about ? inch thick
• extra virgin olive oil
• white wine or herb vinegar
• 2 sprigs of fresh flat-leaf parsley, leaves picked and finely sliced
• a small handful of fresh mint, leaves picked and finely sliced
• 1 clove of garlic, peeled and very finely sliced
• sea salt and freshly ground black pepper

By Andrew Fernandez:

First of all: Aubergine = Eggplant = Brinjal.

Is it still a Bruschette without the bread? Mint was refreshing in this dish with the white wine. Its a vastly different taste considering the experience I have had with aubergine is with heavy thick curry paste. Thinly sliced pieces will help make it easy to place them on the slices of bread... If I remembered them at the store!

Recipe # 33: Baked Mushrooms

By Jamie Oliver:

• 8 large flat mushrooms
• a bunch of spring onions, trimmed and sliced
• 1 clove of garlic, peeled and finely chopped
• a few sprigs of fresh thyme, leaves picked
• 250g Taleggio cheese, thinly sliced
• 2 thick slices of bread, made into breadcrumbs
• a small bunch of fresh flat-leaf parsley, chopped
• 4 handfuls of rocket, washed and dried
• juice of 1 lemon
• extra virgin olive oil

By Andrew Fernandez:

What an easy tasting appetizer. Now there was a little of me that wanted to follow the actual recipe and actually use the sliced bread, however my memory at the store and skill of going down a grocery list wasn't quite functioning as great this day. Cheese was hard for me to use, considering how much I love cheese, but, I did. I am glad because the cheese pretty much held it together on top of the mushroom.

Recipe # 32: Wok-Cooked Fragrant Mussels

By Jamie Oliver:

• 4 1/2 best live mussels, debearded
• Olive oil
• 2 cloves garlic, finely sliced
• 3 stalks of lemon grass, outer leaves removed, finely sliced
• 2 fresh chillies, red, green or both
• 3 tablespoons finely sliced fresh ginger
• 2 handfuls of fresh cilantro, pounded or finely chopped
• 1 tablespoon sesame seed oil
• Salt and freshly ground black pepper
• 5 scallions, finely sliced
• Juice of 3 limes
• One 14-oz can of coconut milk

By Andrew Fernandez:

East meets West. I thought this was great. I had to re-do this dish because it tasted so good and I wasn't happy with my "fine slicing". The second time around, I just put it in the mini-chopper and it was lovely. My parents recently asked if I was coming across any good recipes and I had to tell them about this!

Just so you know, the lime and the coconut milk was a strange combination that tasted like heaven!

Recipe # 31: Southern Indian Vegetable Curry with Curry Leaves

By Jamie Oliver:

• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 2 fresh green chillies, deseeded and chopped
• a bunch of curry leaves
• 2 onions, peeled and shredded
• ½ teaspoon ground coriander
• a pinch of ground cumin seeds
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• ¼ teaspoon chilli powder
• 6 tomatoes, chopped
• 2 sweet potatoes, peeled and cubed
• 2 potatoes, peeled and cubed
• 1 aubergine, cubed
• 100ml coconut milk
• a handful of French beans
• a handful of peas
• a handful of okra, sliced
• sea salt and freshly ground black pepper

By Andrew Fernandez:

Yum! I think I am driven by spice! Now I know looking at the picture, it doesn't seem all quite vegetarian. I needed something to chew on that would fill me up! I added chicken... I had to figure out what Garam Masala was and with the web and wikipedia, that was easy. I also substituted french beans with long beans. Its only because I found it at the grocery store and I know it probably goes better with the curry than french beans. Long beans are crunchier!

Candid Camera Action In the Kitchen

Thanks to Joe for taking the picture. We did have a great night of food and Settlers of Catan. Sounds like another night of food and board games is coming soon!

Recipe # 30: Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans

By Jamie Oliver:
• 4 large ripe plum tomatoes, quartered
• salt and freshly ground black pepper
• a pinch of dried oregano
• olive oil
• 8 slices of prosciutto
• 1 small clove of garlic, finely chopped
• 1-2 small dried red chillies, crumbled, to taste
• 4-6 anchovy fillets, chopped
• one can 14-oz of cannellini beans of flageolet beans, drained
• extra virgin olive oil
• 12-16 scallops, trimmed with roe on or off to your preference
• 1 olive oil and lemon juice dressing
• a small handful of peppery greens (arugula or watercress)

By Andrew Fernandez:
Every time I use anchovy fillets, I remember just how good it makes everything taste. I had a hard time with finding the beans at the store. Cannellini = White Beans. Keep that in mind. The pasty sauce should have been more liquid.

Ever wondered what 80 bottles/cans (at $0.10/pc) return gets you in prosciutto? Eight slices. But so worth it! This dish reminds me of the bacon wrapped scallops, without all the deep frying!

And yes, I could have done a better job with plating the dish...

Recipe # 29: Braised Pigeon Breasts with Peas, Lettuce and Scallions

By Jamie Oliver:
• 4 Pigeons (squab)
• salt and freshly ground black pepper
• olive oil
• 1 bunch of scallions, green parts chopped and white bulbs left whole
• 1 clove of garlic, peeled and finely chopped
• 3 very large pats of butter
• 1 heaped tablespoon flour
• 1.75-2 lbs peas, fresh or frozen
• 2 heads romaine lettuce, quartered
• 5 cups chicken or vegetable stock

By Andrew Fernandez:

I wasn't going to find any pigeons here. I did however substitute them with Cornish hens. I think it worked out just as well. Gamey! Browning anything in a non stick pan doesn't work so great. I need to get myself a cast iron skillet somewhere... Well seasoned. Perhaps a garage sale before the summer is out!

Another great dish using my fresh peas from the garden. Didn't realize that it would be a soupy dish, so find a deep baking dish.

Recipe # 28: Japanese Cucumber Salad with Ginger, Cilantro, Mint and Rice Wine Vinegar Dressing

By Jamie Oliver:
• 3 young cucumbers, finely sliced
• Cilantro
• Fresh mint
Vinegar Dressing
• 6 tablespoons olive oil
• 3 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 1 large thumb-sized piece of ginger, peeled and finely grated
• 1 stick of lemon grass, outer leaves removed, inner ones finely chopped
• sea salt
• freshly ground black pepper and a little soy sauce
Mix everything together in a bowl and season to taste.

By Andrew Fernandez:

The cucumber seeds got in my way. Jamie does talk about a specific type of cucumber that is about a third the size of normal cucumber. I think that might be key. I broke my mandolin with this dish. I'm glad I can not head out and get a good one! The thin slices are key for this dish. An idea from the book was to use a potato peeler. Hmm... Refreshing salad!

Recipe # 27: Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme

By Jamie Oliver:
• Skinless chicken breast
• 1 handful of dried porcini
• 9 oz mixed mushrooms, torn up
• 1 large wineglass of white wine
• 3 large pats of butter
• 1 handful of fresh thyme
• 2 cloves of garlic, peeled and sliced

By Andrew Fernandez:

The simplicity of this recipe should not provide the outstanding taste! I'm speechless. You need to try this out for yourself! (if nothing at all!) I would do this again if it counted to my 100!

Recipe # 26: Courgette Salas with Mint, Garlic, Red Chilli, Lemon and extra virgin Olive Oil

By Jamie Oliver:
This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).

Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.

Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)

Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.

By Andrew Fernandez:

Its a little hard to find red chillies in Kalamazoo. I did try a long red pepper and it just wasn't the same. I was a little disappointed because I know what Jamie was trying to accomplish with the red chillies but I wasn't able to do so. I am now thinking though that a little of the blended chillies in garlic sauce could have provided the kick I was looking for.

Recipe # 25: Barbecue Chicken with Warm Green Bean Salad

By Jamie Oliver:

• 2 sprigs of fresh rosemary, leaves picked
• sea salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• zest and juice of 1 lemon
• 4 chicken breasts, preferably higher welfare, skin removed
• 1 teaspoon wholegrain mustard
• olive oil
• 24 cherry tomatoes on the vine
• 400g green beans, topped with the curly end still on

By Andrew Fernandez:

Summer grilling is good! Definitely marinate overnight if possible. The flavors of the rosemary and mustard will be absorbed better into the chicken. I love the green bean and tomato salad in this dish. I was able to get the green beans at the store but they were not in the best condition. If you are having difficulty, go with the frozen ones... I did substitute the cherry tomatoes with grape tomatoes and they worked just the same.

Recipe # 24: Altamura Pea Soup (Minestra di Piselli di Altamura)

By Jamie Oliver:

• olive oil
• 2 medium onions, peeled and finely chopped
• 4 large handfuls of freshly podded peas
• 1.1 litres chicken stock
• 255g dried spaghetti, broken into approx•
• 2.5cm lengths
• sea salt and freshly ground black pepper
optional: 1 sprig each of fresh mint, basil and rosemary
• extra virgin olive oil
a small handful of fresh flat-leaf parsley, chopped

By Andrew Fernandez:

Finally managed to commit to a pea recipe. I had grown peas in my vegetable garden and what an abundance this year! The freshly podded peas do make a difference. The mint in this soup makes it a great summer refreshing soup to try out! I would how ever put some pieces of chicken in this soup just to have something else to chew apart from the spaghetti and peas.