Recipes for Aries
And new beginnings
by chef to the celebrities -- Sabra Ricci
Aries (March 21 to April 19) is the most playful sign of the zodiac. With all the exuberance of an inquisitive child, they never lose their enthusiasm for life. Those born under this sign are also quick-witted and gregarious. They make lively dinner companions with their ability to discuss new ideas and concepts. The Aries host or hostess will create an exotic meal with a blend of subtle spicy tastes. They will bring together an eclectic group of guests to activate their creative genius.
Rams love extravagant foods. They have hearty appetites, as they burn so much energy with their fiery nature. The Aries guests will be starving when they arrive at your dinner party, so be sure to have appetizers waiting for them. Set the table with vibrant colors, such as a red or scarlet tablecloth with matching napkins. A centerpiece of candles will ignite the Aries appetite.
Swordfish With Garlic Mayonnaise & Caponata
Ingredients
1 cup good quality mayonnaise or homemade
Juice of one lemon
1 teaspoon garlic, peeled and minced
6 6-ounce swordfish steaks
Instructions
Preheat oven to 300 degrees. Mix mayonnaise, lemon juice and garlic in a small mixing bowl. Coat the outside of each swordfish steak with mayonnaise. Heat non-stick pan over high heat. Sear each steak for three minutes on both sides. Remove and place in a baking dish sprayed with non-stick spray. Bake in oven for twenty minutes. Serve with caponata. Serves 6.
Caponata
Ingredients
1 large eggplant, cut into 3/4 inch cubes
Kosher salt
1 pound roma tomatoes, cored and crossed with knife on point
1/4 cup extra virgin olive oil plus 1/4 cup
1 onion, diced small
1 tablespoon garlic, minced
1/4 cup red wine
1/4 cup capers
1/4 cup black olives, chopped
3 tablespoons balsamic vinegar
1/2 teaspoon cocoa powder
2 tablespoons sugar
1/4 cup fresh chopped basil
Salt and pepper to taste
Instructions
Place the eggplant cubes in a colander and sprinkle with kosher salt until lightly coated. Set the colander in the sink and let sit one hour. (The purpose is to squeeze some of the sometimes bitter juices out of the eggplant.)
Bring a large pot of salted water to boil. Prepare an ice bath in a bowl. Drop cored tomatoes -- that have been cross cut on the end with a knife -- into the boiling water for two minutes. Remove and place in ice bath immediately and let sit for a few minutes until cool. Remove tomatoes, peel skins and cut into quarters.
Preheat oven to 400 degrees. Rinse eggplant and place in a large bowl with tomatoes. Toss with olive oil and salt. Pour onto a large sheet pan with sides and roast in oven for 30 minutes or until tomatoes are starting to get charred.
Heat the olive oil in a skillet on medium. Add the onions and garlic and sauté for about 4 minutes. Add the black olives, capers, balsamic vinegar, sugar and the red wine and reduce the liquid by half.
Add the roasted eggplant, tomatoes, basil and the cocoa powder. Simmer for 10 minutes. The mixture should be thickened to “dip” consistency. Season to taste with salt and pepper. Serves 6.
Spicy Lamb and Lentil Stew
Ingredients
2 pounds leg of lamb, cut into bite size pieces
Salt and pepper
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
2 cinnamon sticks
1 teaspoon paprika
Pinch cayenne
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
2 cups onions, diced large
2 cups carrots, diced large
3 cups beef stock
2 cups green lentils
1/2 cup cilantro, washed and chopped
2 cups tomatoes, chopped
Instructions
Season lamb with salt and pepper. Heat oil in large pot over medium-high heat. Brown lamb on all sides and add cumin, coriander, turmeric, cinnamon sticks, paprika, cayenne, garlic and ginger, and continue to cook over medium-high heat for two minutes. Add onions and carrots, and cook for another three minutes. Add beef stock and lentils, and bring to a boil. Reduce heat, add cilantro and tomatoes, and simmer for one hour. Add salt and pepper to taste. Serve with condiments such as plain yogurt, chutney and golden raisins.
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Roasted Broccoli with Black Truffle Oil and Parmigiano Reggiano
Ingredients
12 cups broccoli flowerettes
2 tablespoons olive oil
Kosher salt to taste
1/4 cup fresh lemon juice
2 tablespoons black truffle oil
Shaved Parmigiano Reggiano
Instructions
Preheat oven to 450 degrees. Mix broccoli, oil and kosher salt together in a large mixing bowl. Spread evenly in one layer on two baking sheets sprayed with non-stick spray. Roast in oven for 25 to 30 minutes, or until tender. Remove from oven and toss with lemon juice and black truffle oil. Serve immediately and garnish with Parmigiano Reggiano. Serves 6.
Cinnamon Hot Chocolate
Ingredients
6 cups milk
1 cup half and half
2 cinnamon sticks
1 vanilla bean, split lengthwise
6 ounces bittersweet chocolate
1/4 cup granulated sugar
Pinch cayenne pepper
1-1/2 cups whipped cream
6 ounces chocolate shavings
Instructions
Heat milk, half and half, cinnamon sticks and vanilla bean in heavy-bottomed medium saucepan. Heat to low boil and reduce to simmer. Whisk in chocolate and sugar, mixing constantly. Remove cinnamon sticks and vanilla bean. Add pinch of cayenne. Pour into 6 mugs and top with whipped cream and chocolate shavings. Serves 6.
About the Author
Sabra Ricci is a chef to the celebrities and a world-renowned caterer on the beautiful island of Maui, as well as an accomplished astrologer. She is renowned for her healthy, delectable menus. A graduate of the California Culinary Academy in San Francisco, Sabra worked in Paris for YES Catering Company and as a consultant at Grail Springs Spa in Canada. During the 2003 fashion week in New York City, Sabra was one of four chefs selected to participate in the 'Five Star Feast', a 'Chef to the Celebrities' cooking extravaganza and live demonstration hosted by Joan Lunden.
