Sauté: 3 T olive oil
1 green onion, chopped into green
1clove garlic, chopped
1 large can diced tomatoes…28 oz. (May add tomato paste)
1 T finely chopped parsley
1 T chopped basil
salt & pepper
Cook 20 mins. or until reduced to medium thick sauce.
Crumble 1 log (4”) goat cheese into baking dish.
Cut 4-8 sundried tomatoes into strips.
Place on top of cheese.
Sprinkle chopped fresh tarragon and julienned basil on cheese.
Sprinkle with Pecorino Romano or Parmesan cheese…generous amount
Pour sauce over mixture, cover with foil and bake for 25 minutes at 350 degrees.
Serve with toast rounds rubbed with garlic and drizzled with olive oil.
8 whole star anise
2 Tbsp whole pink peppercorns, plus additional for garnish
1 Tbsp whole cloves
3 C water
1 C sugar
½ C fresh thyme sprigs plus 8 additional sprigs for garnish
4 C chilled club soda
Toast anise, 2 Tbsp peppercorns and cloves in a small skillet over medium-high heat until aromatic, stirring often, about 2 minutes. Wrap spices in a triple layer of cheesecloth; tie shut. Pound with rolling pin to crush spices lightly. Bring 3 C water and sugar to boil in medium saucepan and add spices in cheesecloth. Remove from heat, cover and steep 15 minutes. Add ½ C thyme sprigs, cover and steep 10 minutes longer. Strain syrup into a medium bowl and chill until cold. (DO AHEAD) Can be made 1 week ahead. Cover and keep refrigerated.
Fill 8 tall glasses with ice. Divide syrup among glasses. Add ...
Preheat oven to 350 º
1¼ C flour
½ tsp cream of tartar
½ C unsalted butter, softened
¾ C flour
2 Tbsp fresh lemon thyme, finely chopped or ¾ oz. dried lemon thyme
Sift flour and cream of tartar together. Cream butter with sugar; add egg and mix well. Blend in flour mixture until well incorporated. Stir in lemon thyme. Chill at least 2 hours.
Roll into balls the size of small walnuts and bake on greased cookie sheet for 10-14 minutes. Edges may brown slightly.
1 (14 oz.) can Eagle Brand condensed milk
1 ½ cups cold water
1 (3 ½ oz.) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
1 loaf pound cake, cut into cubes
1 quart fresh strawberries, sliced
1 cup or large jar of real strawberry preserves.
(1 tablespoon brandy sprinkled on top of pound cake between layers)
In a large bowl, combine sweetened condensed milk and water. Add pudding. Mix well. Chill for 5 minutes. Add whipping cream folding into pudding mixture. Use 4 quart glass bowl, layering ingredients as follows, pudding, pound cake, brandy, preserves, and strawberries. Continue ending with the pudding on top and garnish with strawberries. Chill for 4 hours before serving.
Serves 12 - Can add blueberries or other berries to the strawberry mixture if you wish.
Makes one rolled loaf
3 packages (8oz. each) cream cheese
1 T. horseradish
11/2 t. dried dill
1T lemon juice
1t. all purpose seasoning such as Emeril or Natures
2 pounds smoked salmon, diced
Garnish: fresh dill and lemon slices
Condiments: chopped red onion, capers, chopped cucumbers, caviar (optional) pumpernickel bread
Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire. Line cookie sheet with parchment or waxed paper. Spread mixture evenly into rectangle approximately 1/4 inch thick. Chill. Layer the smoked salmon, roll jelly roll fashion. Place on serving tray and garnish. Serve with condiments and pumpernickel bread.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh sage, divided
1/2 teaspoon salt
1/4 teaspoon black pepper, divided
4 teaspoons olive oil, divided
2 cups thinly sliced onion (about 1 large)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
12 pitted dried plums, halved
1 1/2 teaspoons balsamic vinegar
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1 tablespoon sage, salt, and 1/8 teaspoon pepper.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove ch ...
The perfect simple dinner on a busy night, this soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage. Enjoy half for dinner tonight, and spoon half into a freezer bag to make life easier another night.
2 cups chopped onion
1 cup chopped fennel bulb
1/2 to 1 teaspoon crushed red pepper
20 ounces hot Italian sausage links, casings removed
8 garlic cloves, minced
1/4 cup chopped fresh sage
1 tablespoon tomato paste
1 cup dry white wine
6 cups unsalted chicken stock
2 cups chopped plum tomato
4 (14.5-ounce) cans organic cannellini beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garl ...
There are hundreds of species of Salvia and probably dozens that would be appropriate for this recipe – Salvia officinalis (garden sage), S. elegans (honeydew melon sage, and pineapple sage), S. melissodora (grape scented sage), and S. dorisiana (fruit-scented sage) come to mind.
10 fresh sage leaves
2 cups vodka
1 2/3 cups sugar
Crush the sage in a mortar with a pestle until it is fragrant and transfer it to a 1-pint jar. Rinse out the mortar with some of the vodka, pour all the vodka over the sage, and let the mixture stand, covered, shaking it occasionally, in a dark place for 8 days.
In a saucepan combine the sugar with 2/3 cup water and simmer the mixture, stirring until the sugar is just dissolved. Transfer the sugar syrup to another 1-pint jar and chill it, covered, for 8 days.
Pour the sage mixture through a dampen ...
This savory combination of sage, garlic and cheese makes an easy and delicious appetizer. It can be rolled into a log or made into a ball or dome and covered with toasted pecans or sliced pimento olives. Tightly covered, it will keep in the refrigerator for 3 to 4 weeks.
Makes about 2 cups
8 ounces finely grated sharp cheddar cheese
8 ounces cream cheese, softened
1 large clove garlic
12 fresh sage leaves cut into chiffonade (scant 1/4 cup)
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon sherry, port, brandy, or cream
Toasted pecans or sliced pimento olives, optional
In the bowl of a food processor or in a mixing bowl combine the cheddar and cream cheeses and blend well. Squeeze the garlic through a garlic press into the cheese or mince it ver ...
2 cups + 2 T sugar
1 cup vegetable oil
4 T + 2 T softened butter
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 egg yolks
4 egg whites
1 T vanilla
¼ cup buttermilk
3 cups plums, pitted and chopped
2 tsp. chopped rosemary
1 cup pecans, coarsely chopped
½ cup brown sugar
2 T milk
Preheat oven to 350º.
Spray a 12 cup Bundt pan with cooking spray. Lightly dust with flour. Heat 2 T butter in a skillet over medium heat. Add plums and 2 T sugar and rosemary and simmer gently until plums are slightly softened. Stir in pecans. Set aside.
In a large bowl, cream the sugar, ½ cup oil, and butter until fluffy. Add dry ingredients and mix until blended. Add egg yolks, vanilla and buttermilk. Blend well. Whip egg whites until they hold a ...