Meals / ANN OGDEN GAFFNEY

RECIPES

Roasted Sweet and Gold PotatoesBy Ann Ogden GaffneyRoasted Sweet and Gold Potatoes has it all! It mixes orange-fleshed sweet potatoes with baby gold and/or red Bliss potatoes

Steamed Green Beans with Roasted TomatoesBy Ann Ogden GaffneySteamed Green Beans with Roasted Tomatoes is not only festive to look at, but it is also a yummily healthy upgrade to what some view as a rather boring veggie.

Basic Roasted CauliflowerBy Ann Ogden GaffneyTake the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layer

Roasted Winter Squash SaladBy Ann Ogden GaffneyRoasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.

Ann’s Paccheri alla GriciaBy Ann Ogden GaffneyWhen making Ann’s paccheri alla gricia, addling the pasta water to the sauce and then reducing it, adds an amazing amount of flavor and helps the oils in the sauce to emulsify.

Kale Braised with White WineBy Ann Ogden GaffneyIt’s hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!

My Roasted Brussels SproutsBy Ann Ogden GaffneyAdd EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.

Mum’s Spaghetti BologneseBy Ann Ogden GaffneyHeat the olive oil in a heavy frying or sauté pan over a medium-high flame. When it starts to ripple, add the diced meat and the bay leaf.

Lemon Pistachio Pound CakeBy Ann Ogden Gaffney In a bowl sift together the all-purpose flour, almond flour, baking powder, and salt. Stir in the sugar.

Sicilian CaponataBy Ann Ogden GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.

Honey Roasted FigsBy Ann Ogden GaffneyIn the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar.

Honeyed Peach TorteBy Ann Ogden GaffneyWith a spatula, spoon the cake batter into the prepared tin and gently smooth it towards the sides. It doesn’t matter if it doesn’t quite reach as the cake will puff up and fill in as it bakes. Take the peach slices and push them into the cake batter until they are all used up.

Creamy Broccoli SoupBy Ann Ogden GaffneyBlend the broccoli soup in batches until smooth. Return to the pot and heat through over a low flame. Stir in the remaining lemon juice. Taste for salt. Serve in bowls with a drizzle of EVOO and a dollop of scallion gremolata.

Ann’s Tart Lemon TartBy Ann Ogden GaffneyPut the 2 whole lemons into a sauce pot and cover with water. Bring to a boil, cover. Lower the heat to a simmer. Cook until soft, about 20 minutes

Summer Veggie SpaghettiBy Ann Ogden GaffneyIn my experience, the water comes to a boil in about 20 minutes. By that time the sauce for your summer veggie spaghetti will be nearly finished. It’s fast!

Basic Baked TostadasBy Ann Ogden GaffneyBake on a high shelf for 10-12 minutes, or until the tortillas are browned and crisp. Move to cool on paper towels. Serve with desired toppings.

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