Oven Roasted Hash Browns

The secret to browning potatoes in your oven is coconut oil!

-Preheat your oven to 350 degrees.

-Wash 2 pounds of potatoes, scrubbing them up well.

-Peel off any skin that looks questionable.

-Grate the potatoes using a box grater or the grater attachment on a food processor.

-Melt 3-4 TBS extra virgin coconut oil on a large rimmed baking sheet; set the timer for 2 minutes so you don’t burn the oil.

-Sprinkle the potatoes with a tsp of Celtic sea salt and then toss the potatoes with the melted coconut oil until well coated.

-Bake for 15 minutes, then take them out and stir well.

-Put them back in and bake for another 5-10 minutes until fairly well browned.

-Taste for salt and serve hot.


Nostranas Radicchio Caesar

Soaking the radicchio in ice water for 2 hours sweetens and crisps it, removing the bitterness.

-Break 1 head of radicchio into 1.5 inch pieces and soak in water with 5-6 ice cubes for 2 hours

-To make the dressing: 

In a mortar and pestle grind 2-3 cloves of fresh garlic with a pinch of sea salt.

-Then add the garlic to a blender or food processor along with the following:

3 TBS red wine vinegar

2 TBS white wine

4-5 finely chopped anchovies

2 egg yolks

-Begin processing, then slowly drizzle in 1 cup extra virgin olive oil until the dressing is completely emulsified.

-Season to taste with salt and pepper.

To make croutons: 

-Preheat oven to 375 degrees.

-Cube up some focaccia or other rustic bread so that you have 3 cups.

-Toss with 2 TBS extra virgin olive oil and bake the bread on a large baking sheet until toasted all over, about 10 to 15 minutes.

-Meanwhile, melt ¼ cup butter in a medium saucepan.

-Turn off heat and add croutons, toss well and let cool.

-When ready to assemble the salad: 

-Drain the radicchio, spin well in a salad spinner and place in a large salad bowl.

-Toss with enough dressing to coat well.

-Shower generously with ½ cup grated Parmigiano-Reggiano cheese and add croutons.

Lentils with Radicchio and Feta Cheese

The secret to radicchio is to give it a good soak in ice water, which draws out most of the bitterness, leaving just the yum.

-One to two hours before you want to make this salad, start soaking the radicchio...

-Cut 1 head of radicchio into thin strips.

-Put in a salad spinner or large bowl filled with water and 6-10 ice cubes.

-Let soak, then drain and spin dry before using.

-Add ½ cup lentils and 2 cups water, to a medium sized sauce pan.

-Simmer covered for 20 minutes until lentils are tender.

-Drain well.

-Toss lentils with the following:

1½ TBS extra-virgin olive oil

1 TBS red-wine vinegar

The zest and juice from 1 fresh lemon

-Set aside to cool to almost room temperature.

-When the lentils are cool, stir the radicchio into the lentils, then add the following:

1/3 cup crumbled feta cheese

Sea salt and freshly ground black pepper to taste

-Toss well and serve.