Category General

SUMMER VEGETABLE SOUP

  • SUMMER VEGETABLE SOUP
  • two  tablespoons olive oil
  • one large yellow onion, chopped
  • one green pepper, chopped
  • two cloves garlic, minced
  • one teaspoon salt
  • several grinds of black pepper
  • 1/2 teaspoon herbes de provence
  • three tablespoons tomato paste
  • six cups vegetable or chicken stock
  • two large carrots, chopped
  • one small savoy cabbage, cored, quartered and thinly sliced
  • two medium zucchini, quartered and chopped
  • three cups broccoli, florets
  • one bunch asparagus, thick ends removed, and spears cut into 1/2 inch pieces
  • one cup small pasta ( your choice!)
  • one teaspoon lemon juice
  • 2/3 cup heavy cream ( optional )

In a medium Dutch oven, over medium heat, add olive oil, onion, bell pepper and garlic. Sprinkle with salt and pepper and Herbes de Provence...

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GRILLED SPICED PORK SKEWERS WITH ONION AND CAPER RELISH

GRILLED SPICED PORK SKEWERS WITH ONION AND CAPER RELISH   six tablespoons extra-virgin olive oil

five garlic cloves, minced

one tablespoon grated lemon zest

one tablespoon ground coriander

two teaspoons ground cumin

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

salt and pepper

one 1/2 pounds boneless country- style pork ribs, trimmed of all visible fat and cut into inch pieces

two onions, sliced into 1/2 inch – thick rounds

1/2 cup pitted kalamata olives, chopped

1/4 cup capers, rinsed

three tablespoons balsamic vinegar

two tablespoons minced fresh parsley

Whisk 1/4 cup oil, garlic, lemon zest, coriander, cumin, nutmeg, cinnamon, 1/4 teaspoon salt, and 1/2 teaspoon pepper together in medium bowl. Measure out and reserve two tablespoons marinade...

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SPROUTED GARLIC IN OYSTER SAUCE

  • SPROUTED  GARLIC IN OYSTER SAUCE
  • two heads sprouted garlic
  • two tablespoons olive oil
  • one tablespoon butter
  • 1/2 teaspoon toasted sesame oil
  • 1/2 x 1/2- inch cube of fresh ginger,peeled and minced
  • one pod star anise
  • two tablespoons oyster sauce
  • 1/4 teaspoon black pepper
  • one tablespoon soy sauce
  • 1/2 cup water or stock
  • Trim the bottoms of the cloves if you wish. Slice each sprouted clove length wise, as thinly as you safely can. Fry the garlic halves slowly in the butter and oils on medium low, along with the ginger, anise and extra proteins and veggies you may be using. When the garlic slices are lightly browned all around and thoroughly sweet, add the oyster sauce, black pepper, soy sauce and water or stock...
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CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

  • four-half cup all – purpose flour
  • two teaspoon baking soda
  • two cups butter, softened
  • one – half cup brown sugar, packed.
  • half cup white sugar
  • two package (3.4 ounces each) instant vanilla pudding mix
  • four eggs
  • two teaspoon vanilla extract
  • four cups semi-sweet chocolate chips
  • two cups walnuts, chopped (optional)

Preheat oven to 350  degrees. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Bend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls on to ungreased cookies sheets. Bake for ten to twelve minutes in the preheated oven. Edges should be golden brown.

ONE ...

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24-HOUR OMELET

24-HOUR OMELET

  • three tablespoons unsalted butter, softened
  • ten slices hearty white sandwich bread
  • twelve ounces cheddar cheese, shredded (three cups)
  • eight large eggs
  • three cups whole milk
  • one small onion, grated
  • one teaspoon salt
  • 1/2 teaspoon pepper
  • one teaspoon dry mustard
  • 1/2 teaspoon hot sauce

Grease thirteen-by-nine-inch baking dish. Spread butter evenly over one side of bread slices, then cut into one inch pieces. Scatter half of bread evenly in prepared dish and sprinkle with half of cheddar cheese. Repeat with remaining bread and cheese. Wish eggs, milk, onion, salt,pepper, mustard, and hot sauce together in a bowl until well combined. Pour eggs mixture evenly over bread and press lightly on bread to submerge...

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RHUBARB DANDELION SALAD

RHUBARB DANDELION SALAD

  • four cups coarsely chopped dandelion greens
  • 1/4 to 1/2 cup thinly sliced rhubarb
  • one clove garlic, pressed, mashed or minced
  • 1/4 cup thinly – sliced onion
  • For The Dressing:
  • 1/4 cup olive oil
  • two tablespoons soy sauce
  • one tablespoon cider vinegar
  • two teaspoons balsamic vinegar

Mix the dressing ingredients. Toss the greens, garlic, onions and rhubarb in the dressing, fully coating each leaf and chunk. Make sure each bite contains both bitter greens and rhubarb. There is no reason why rhubarb can not be used in all kinds of savory dishes. During the heyday of the Silk Road, dried rhubarb root was at time more expensive than cinnamon or opium, and Marco Polo went searching in northwest China for specimens that could thrive in Europe...

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FRENCH POTATO SALAD DIJON

FRENCH POTATO SALAD DIJON

  • two pounds small red potatoes, sliced 1/4 inch thick( use small red potatoes measuring one to two inches in diameter)
  • two tablespoons salt
  • one garlic clove, peeled and threaded on skewer
  • 1/4 cup extra-virgin olive oil
  • one 1/2 tablespoons white wine vinegar or Champagne vinegar
  • two teaspoons Dijon mustard
  • 1/2 teaspoon pepper
  • one small shallot, minced
  • one tablespoon minced fresh chervil( if fresh chervil is not available, substitute an addition 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon)
  • one tablespoon minced fresh parsley
  • one tablespoon minced fresh chives
  • one teaspoon minced fresh tarragon

Place potatoes in large saucepan, add water to cover by one inch, and bring to boil over high heat...

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BLACK BEAN BURGERS

  • BLACK BEAN BURGERS
  • two (15-ounce) cans black beans, rinsed
  • one ounce tortilla chips, crushed coarse (1/2 cup)
  • four scallions, cut into one- inch lengths
  • 1/2 cup fresh cilantro leaves
  • two garlic cloves, peeled and smashed
  • two large eggs
  • two tablespoons all-purpose flour
  • one teaspoon ground cumin
  • one teaspoon hot sauce
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable oil
  • six hamburger buns
  • Line rimmed baking sheet pan with triple layer of paper towels and spread black beans over towels. Let stand for fifteen minutes. Process tortilla chips in food processor until finely ground, about thirty seconds. Add scallions, cilantro, and garlic and pulse until finely chopped, about fifteen pulses, scraping down sides of bowl as needed...
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BRAISED COD PEPERONATA

  • BRAISED COD PEPERONATA
  • two tablespoons extra-virgin olive oil, plus extra for serving
  • one onion, halved and sliced thin
  • two red peppers, stemmed, seeded, and sliced thin
  • Salt and Pepper ( to taste )
  • four garlic cloves, minced
  • two teaspoons paprika
  • one can diced tomatoes,(14.5 ounce) drained
  • 1/2 cup dry white wine
  • one tablespoon minced fresh thyme or (1/4 teaspoon dried)
  • four (six-to-eight ounce)skinless cod fillets,(one to one-half inches thick)
  • two tablespoons chopped fresh basil
  • Sherry or Balsamic vinegar

Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, and 1/2 teaspoon salt and cook until vegetables are softened, about five minutes. Stir in garlic and paprika and cook until fragrant, about thirty seconds...

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COCONUT CREAM PIE

COCONUT CREAM PIE

  • Recipe for Crust
  • two cups all-purpose flour, twice sifted
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • Recipe for Filling
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • one can coconut milk
  • 1/4 cup half and half cream
  • four large eggs
  • three tablespoons unsalted butter, cut into tablespoon sized pieces
  • one teaspoon vanilla extract
  • one cup sweetened shredded coconut
  • Recipe for Topping
  • one cup heavy whipping cream
  • two tablespoons granulated sugar
  • one teaspoon vanilla extract
  • 1/4 cup sweetened shredded coconut

Preheat oven to 425 degrees and set aside a njne inch pie plate. Sift the flour twice, then whisk in the salt and create a well in the center. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add one or two tablespoons of milk...

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