4 semi-firm, ripe pears (preferably Anjou or Comice) 1 lemon, juice and zest cut into wide strips 1 1/2 cups Moscato or sweet Italian dessert wine, such as vin santo or Dindarello 1 vanilla bean, split lengthwise 8-12 ounces Gorgonzola dolce, room temperature What to do: 1. Peel pears, leaving stems intact. Rub flesh with […]
Most bavarian beergardens and restaurants have this Camembert spread/dip on their menu also called “angemachter Camembert”. Great as appetizer or in between meals enjoyed with a cold Hefeweizen. It’s usually served on a Whole Grain or Rye Bread or personal favorite a fresh, warm Brezel. Garnish Obazta with thinly sliced red onion rings and lettuce. […]
1 1/2 lb russet potatoes, peeled, cut into 1-inch cubes 1/4 cup vegetable oil 1 tsp. dried thyme salt and black pepper to taste Boil potatoes in salted water for 5 minutes, drain well. Heat oil in a large nonstick skillet over medium-high. Add parboiled potatoes and saute 5 minutes without stirring. Stir and cook […]
Makes 4 fillets 3 tbsp Cajun seasoning (salt-free) 1 tsp brown sugar 1/4 tsp kosher salt 4 boneless, skinless salmon fillets (6 oz each) 3 tbsp vegetable oil 1/4 cup Seville orange marmalade 1 tbsp lime juice lime wedges Combine Cajun seasoning, sugar, and salt in a small bowl. Rub over all surfaces of fillets. […]
Ingredients- 3 cups chopped onion 1 1/2 cup diced celery 1 1/2 pounds mushrooms, coarsely chopped 1 tablespoon finely chopped garlic 2 tablespoons vegetable oil 1 pound lentils, rinsed and drains 3 quarts water 2 1/2 tablespoons lemon juice 2 1/2 teaspoons paprika 2 1/2 teaspoons salt sour cream or yogurt for garnish Instructions- Saute […]
Make this the day before for extra deliciousness. 1 cup white northern beans, soaked overnight 4 cups water 3 tablespoons butter 1 cup chopped onion 1-1/2 to 2 cups diced potatoes 4 cups shredded cabbage 1 (13-3/4 oz) can beef broth 1-1/2 cups water 1-1/2 tablespoons salt 1/4 tablespoon pepper 2 Polish sausages cut into […]
time prep: 20 min total: 5 hr 45 min servings total: 16 servings what you need 1-1/2 cups HONEY MAID Graham Cracker Crumbs 3 Tbsp. sugar 1/3 cup butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 tsp. vanilla 4 eggs make it HEAT oven to 325°F. […]
Persimmon salad with fuyu persimmons, pomegranate seeds, chopped apple, lemon, honey, and mint. Yield: Serves 4. INGREDIENTS 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded 3/4 cup pomegranate seeds 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces) 7-10 leaves fresh mint, thinly sliced […]
2 pounds small russet Potatoes 1/4 cup dry white wine 1 tablespoon white-wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 cup olive oil 2 tablespoons finely chopped green onions 2 tablespoons finely chopped fresh parsley. 1. Scrub the potatoes and drop them into a […]
INGREDIENTS 2 pounds small new potatoes 8 green onions thinly sliced 4 tablespoons ch0pped fresh dill 3 garlic cloves chopped 1/2 cup mayonnaise 1/2 cup sour cream 2 to 3 tablespoons capers Juice of 16 lemon Salt and pepper to taste INSTRUCTIONS: oil the potatoes until just tender; drain well and let cool until you […]
Recipe courtesy Emeril Lagasse, 1999 Ingredients 1/2 pound bacon, chopped 1 tablespoon chopped garlic Freshly ground black pepper 1 pound fresh spaghetti, cooked al dente 4 large eggs, beaten Salt 1 cup freshly grated Parmigiano-Reggiano 1 tablespoon finely chopped fresh parsley leaves Directions In a large saute pan, over medium heat, cook the bacon until […]
Halibut fillets 4 skinless Sea salt & pepper to taste Olive oil ¾ C Spinach, chard, kale or other greens, sautéed Lemon juice, to taste Chives, snipped (optional) Heat oil medium to trembling Salt & pepper filets, both sides Cook filets to opaque, 3 min each side Serve on bed of greens, top with […]
1.5 lb skirt steak 4 tsp soy sauce 2 tsp garlic (finely minced) 1 tsp lemon juice 1 tsp olive oil Mix marinade Marinate meat 1 hr before grilling or refrigerate 4 hrs and bring to room temp for grilling Grill at medium-high for 10 min Lightly cover for 10 min before thin slice […]
Be sure to serve this wilted salad as soon as you have dressed it, before the spinach wilts completely and while the dressing is just seeping into the potatoes. 1 1/2 pounds all-purpose potatoes, peeled and cut into 1-inch chunks 1 tablespoon olive oil 1 ounce Canadian bacon, minced 11 cups (loosely packed) shredded stemmed […]
Strawberries combined with balsamic vinegar is a classic Italian dessert and presumes a mellow, aged balsamic. However, if you are using an unaged balsamic, begin by adding 1 teaspoon of vinegar, then tasting and adding more if desired. The amount of vinegar you use will also depend on the sweetness of the berries. Serving suggestion: […]
Short Paste 1 cup flour 1 TB sugar 1/8 tsp salt 4 TB chlled butter 1.5 TB chilled shortening 2-3 TB chilled water Form dough, chill Apple Peel and slice apples, sprinkle with sugar Butter baking dish Layer sugar, apple, melted butter, apple melted butter, sugar Top with short paste, slash Bake at […]
Wash chard and remove the central stock. Cut the leafs into pieces. Wash in colander and let drain. Chop sage into small pieces (about a good sized handful) Dice a shallot into small pieces. Use about half the amount of shallot as sage. Use a wok with a generous amount of olive oil […]
Ingredients 1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 tablespoon cayenne pepper 1 tablespoon hot pepper sauce, or to taste 1 teaspoon salt 1 teaspoon ground black pepper Directions Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or […]
Olive oil 2TB Apricots 4 fresh Country bread 4 slices ½” Prosciutto 4 slices Ricotta, room temperature ½ Cup Mint leaves, 6-8 roughly torn (optional) Heat grill pan, coat with olive oil then: toast prosciutto toast apricot both sides til just tender toast bread While toasts are warm: spread with ricotta top with prosciutto […]
Use any variety of plum – all will work – the Black Friar variety produces a dark red sauce. Cut the plums in half and remove the seed. Place in sauce pan and add water to cover the bottom of the pan, approximately 1/4 to 1/2 inch deep. Sprinkle sugar over prunes […]