1 clove of garlic, peeled
A handful of capers, drained
A handful of gherkins, drained and finely chopped
6 good-quality anchovy fillets in oil, finely chopped
2 bunches of fresh flat-leaf parsley, finely chopped
A bunch of fresh basil, leaves picked and finely chopped
A bunch of fresh mint, leaves picked and finely chopped
1 tablespoon Dijon mustard
Red wine vinegar
Good-quality extra-virgin olive oil
Freshly ground black pepper
10 1/2 oz new potatoes, scrubbed or peeled
4 double sole fillets, pinboned
Freshly ground black pepper
10 1/2 oz purple sprouting broccoli
A knob of butter
To make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and m ...
7 sweet green peppers, seeded, ribs and stems removed
1 jalapeno pepper, split and remove seeds
1½ C cider vinegar, divided
1½ C apple juice
1 package powdered pectin
½ tsp salt
5 C sugar
Few drops of green food coloring
Wash and remove stems and seeds from peppers; cut into ½ pieces and puree with ¾ C vinegar. Puree remaining peppers and vinegar. Combine purees with apple juice in large bowl and refrigerate overnight. Strain puree the next day through several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice to make 4 cups if necessary.
To make jelly: combine juice, pectin and salt in large saucepan; boil over high heat, stirring constantly. Add sugar; stir until dissolved and return to a rolling boil and boil hard for 1 minute. Remove from heat and stir in a few drops of green food ...
Makes 2 loaves
5 Tablespoons packed (2 ¼ ounces) light brown sugar
1 Tablespoon all-purpose flour
1 Tablespoon unsalted butter, softened
½ teaspoon ground ginger
1/8 teaspoon salt
2 cups (10 ounces) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 (15 ounce) can unsweetened pumpkin puree
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (7 ounces) granulated sugar
1 cup packed (7 ounces) light brown sugar
½ cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
¼ cup buttermilk
1 cup walnuts, toasted and chopped fine
1/3 cup minced crystallized ginger
For the topping: Using f ...
Crepes: 12-16 crepes
Double sift ¾ c ap flour
1 tsp baking powder
Sift onto parchment or small bowl
In another bowl combine 2 eggs, 2/3 c milk, & 1/3 c water ( cool to tepid)
With whisk quickly add dry to wet just combine batter will be lumpy. Cover or place in another container and refrigerate to rest at least a few hours up to a few days.
These may be filled with any combination of ingredients desired. For a sweet crepe you may add extract to the batter 1 tsp, zest may also be added for both savory or sweet, herbs fine chopped fresh or dry are great as well.. About ¼ c per crepe of filling will be needed.
For assembly: 6-8 inch nonstick omelet pan, or crepe pan, clarified butter preferably, however another high smoke point oil may be used. ( good to 400*), hand flip or rubber spatula to turn.
2-3 cu ...
Time: 25 minutes
12 large eggs
1 fat garlic clove, minced
¼ tsp kosher salt, more to taste
½ c mayonnaise
2 Tbsp tomato paste
2 tsp red wine vinegar, more to taste
¼ tsp freshly ground black pepper
¼ tsp hot smoked paprika, more to taste, and for garnish.
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
2. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
3. Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar pepper and paprika and contin ...
6 hard boiled eggs
½ C finely shredded cheese (2 ozs.)
2 Tbsp chopped fresh parsley
3 Tbsp mayonnaise or half and half
1 tsp prepared horseradish
½ tsp ground (dry) mustard
⅛ tsp salt
¼ tsp pepper
Boil eggs twenty minutes. Drain. Run cold water over eggs and peel. Cut in half and put yokes in a bowl. Add remaining ingredients. Mix. Stuff mixture into egg whites. Can garnish with pimento slices or sliced stuffed olives. Chill.
2 boneless, skinless chicken breast halves (about 12 oz.)
Salt and freshly ground black pepper
1 ½ tablespoons extra-virgin olive oil
½ cup dry white wine
Thinly sliced zest of ½ lemon (removed with a zester)
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh parsley
1. Pounding the chicken breasts. Put each chicken breast half between 2 pieces of plastic wrap and pound them with a meat pounder or the side of an empty wine bottle, using just enough force to gently spread the meat without tearing it, until each piece is ¼ inch thick and about 5 inches wide and 6 inches long. Season both sides of the chicken with salt and black pepper
2. Sautéing the chicken. Heat the olive oil in a large (10- to 12-i ...
1 cucumber, peeled, halved, and seeds removed
16 oz. reduced fat sour cream
salt, kosher or regular
1 tbsp. chopped onion
1 tbsp. chopped fresh dill
salt and pepper to taste
1 tbsp. white wine
Grate cucumber and set in shallow bowl. Fill the bowl with half white vinegar and half water over cucumber. Sprinkle with salt and let sit for l hour at room temperature.
Drain grated cucumber well. Mix cucumber, sour cream, chopped onion, dill, and white cooking wine together. Season with salt and pepper. Chill for a couple of hours.
Serve with veggies and baked pita bread.
8 oz. cream cheese
1 Tbsp milk
1 Tbsp mayonnaise
2 tsp Worcestershire sauce
2 Tbsp horseradish
1 7.5 oz can crabmeat
2 Tbsp chopped onion
¼ c chopped ripe olives
Turn into greased shallow dish or pie plate. Top with 2Tbsp toasted slivered almonds.
Bake at 350° for 15 minutes.
Serve with crackers.