Because the herbs won’t be cooked, be sure to chop them finely. 1/2 pound farfalle pasta 5 Tbsp sweet butter, sliced 1 Tbsp finely chopped fresh rosemary, or a mix of rosemary and other herbs, such as basil, thyme, parsley, chives or marjoram salt and pepper Heat a large pot of salted water for the […]
1 lb. cheese tortellini 1/2 cup California Sun Dry  Tomatoes, julienne cut or halves cut into strips 1/2 cup feta cheese, cubed 1/2 cup black olives, halved 1/2 cup yellow pepper, cubed 1/4 cup basil, chopped salt and pepper to taste Cook and drain tortellini according to directions on package. Toss all ingredients together in […]
1 head bibb lettuce, leaves torn into several pieces 1 can (16 ounces) white beans, drained and rinsed 2 cups cherry tomatoes, halved 1/2 cup (4 ounces) smoked mackerel or smoked trout, pulled into small lumps 1 Tbsp aged sherry vinegar 1 tsp Dijon mustard sea salt freshly ground black pepper 1/4 cup excellent olive […]
1 pound dry Italian linguine or spaghetti 4 garlic cloves, peeled, thinly sliced 1/2 cup olive oil 2 cans whole baby clams, drained, juice reserved shot dry white vermouth 1 tsp dried tarragon leaves (or 1 Tbsp fresh) pinch of red chili pepper flakes chopped fresh Italian parsley, scallions, or both black pepper Heat a […]
3 pounds red potatoes, cubed 4 Tbsp bleu cheese 2 tsp minced fresh rosemary 3 to 4 Tbsp olive oil 4 Tbsp minced fresh parsley dashes of salt, pepper and Hungarian paprika or cayenne Cook the potatoes 10 minutes in a pot of rapidly boiling water. Drain. Â Toss potatoes with with olive oil, rosemary, parsley […]
These zippy black bean cakes make an elegant cocktail nosh or light entree, when paired with a salad. Simple to make, the savory cakes take advantage of canned black beans and good quality packaged salsa. 3 cups drained, canned black beans 3 large eggs, beaten 1/4 cup whole-wheat flour salt and cayenne pepper to taste 4 […]
1/4 cup Mazola corn oil 1 lb medium shrimp, shelled, deveined 2 cloves garlic, minced 1 cup water 1 cup dry white wine 1 pkg KNORR Vegetable Soup and Recipe Mix 1/4 tsp crushed dried red pepper 8 oz linguine, cooked, drained In a large skillet, heat corn oil over medium-high heat. Add shrimp and […]
1 1/2 pounds large or medium asparagus 4 large eggs 1 small shallot, finely diced 2 Tbsp red wine vinegar salt and pepper 2 Tbsp Dijon mustard 1/4 cup extra virgin olive oil 1 Tbsp finely cut chives Snap off and discard the tough bottoms of each asparagus spear. If using large, thick asparagus, peel […]
1/2 cup pitted black olives, preferably oil-cured or kalamatas 3 Tbsp capers, with a bit of their liquid 4 anchovy fillets, with some of their oil 1 clove garlic, lightly smashed about 1/4 cup extra-virgin olive oil 2 pound tomatoes salt and freshly ground black pepper 1 cup basil leaves, torn To make tapenade, put […]
2 Tbsp olive oil 1 onion, chopped 3/4 pound mushrooms, sliced 1/2 cup dry white wine 1/2 cup whipping cream salt and pepper 1/2 lb. Antoine’s Spicy Spirals 2 Tbsp chopped fresh Italian parsley grated Parmesan cheese Heat oil in a large heavy skillet over medium-high heat. Add onion and saute until softened, about 7 […]
Both the crostini and tapenade may be prepared 24 hours in advance. Adapted from a recipe from Rey Hernandez, executive chef with Bon Appetit at Pacific Bell Park. 1 country-style baguette olive oil or garlic and shallot-infused olive oil Tapenade: 7 ounces pitted and finely chopped kalamata olives (approximately 11 ounces unpitted) 7 ounces […]
1/2 cup unsalted butter 1 cup all purpose flour 1 cup grated Parmigiano-Reggiano In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log, 1/2 inches in diameter. Chill until firm, at least 2 hours. Heat oven to 325 […]
1 8-oz brick cream cheese 1/4 tsp dill weed 13 oz piece smoked salmon, chunk 2 Tbsp lemon juice 1 large shallot, minced With a mixer, blend all ingredients until well blended. Allow to chill overnight. Serve with your favorite crackers. Fantastic! Note: If smoked salmon is not available, use 1 small can salmon and […]
1 Pound: 3/4 cup milk 1 small (1/3 cup) red pepper, roasted and chopped* 1 1/2 tsp shortening 2 cups bread flour 2 tsp sugar 2 tsp snipped fresh cilantro or 1/2 tsp dried cilantro 1/2 tsp garlic salt 1 tsp active dry yeast 1 1/2 Pound: 1 1/4 cups milk 1 medium (1/2 […]
In Italy, bagna cauda, or hot anchovy dip, is usually served during the winter months. But its also delicious eaten at room temperature with fresh summer vegetables. For the bagna cauda: 1/4 cup butter 3/4 cup extra-virgin olive oil 6 cloves garlic, minced 8 anchovy fillets, rinsed, patted dry and minced salt and freshly ground […]
Dip: 1/2 mayo 1/4 cup yogurt or sour cream 1/4 cup Dijon mustard capers Medium thick asparagus spears: Wrap in paper towel & nuke 15 – 18 seconds on high Wrap 1 prosciutto and cut into 4 pieces on diagonal. Serve with toothpicks.
Regular Loaf: 3/4 cup water 2 cups white bread flour 1 1/2 Tbsp dry milk 1 1/2 Tbsp brown sugar 1 tsp salt 1 Tbsp butter 1/4 cup onions 1/2 Tbsp onion paste 1/2 tsp black pepper 1/2 tsp poppy seeds 1 tsp fast rise yeast or 2 tsp active dry yeast Large Loaf: […]
For 1 large loaf (about 1 1/2 pounds): 1 cup plus 2 Tbsp water 1 1/4 tsp salt 3 cups bead flour 1/3 cup grated Parmesan cheese 2 Tbsp instant dry milk powder 2 Tbsp sugar 2 tsp Italian herb seasoning 2 tsp FLEISCHMANN’S RapidRise Yeast For 1 medium loaf (about 1 pound): 3/4 […]
For large loaf: 1 cup water 1 large egg 1/4 cup butter or margarine, cut into small pieces 3 cups bread flour 1/3 cup grated Parmesan cheese 2 Tbsp sugar 2 tsp dried onion flakes 1 tsp salt 1/2 tsp garlic salt 1 package active dry yeast For regular loaf: 1/2 cup water 2 […]
1 package dry yeast 2 1/4 cups 110 degrees water 2 Tbsp molasses 4 tsp caraway seeds 1 Tbsp vegetable oil 2 tsp salt 4 cups unbleached white flour 2 cups dark rye flour 1 egg 1/4 cup milk In a large mixing bow, stir yeast into warm water and let sit for 10 minutes. […]