1 whole garlic bulb 4 large bell peppers (mixed colors) 4 large tomatoes 1 large onion, sliced salt to taste 3 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon tabil Roast garlic in oven until soft, about 25 minutes at 350. Squeeze out pulp and set aside. Heat broiler. Place peppers and tomatoes on… Continue reading Mechwya (Moroccan Grilled Pepper Salad)
Day: February 10, 2008
Basic Vinaigrette
2 tablespoons vinegar or citrus 6 tablespoons extra-virgin olive oil 2 pinches salt Freshly ground pepper Optional: garlic, onions, chives, shallots, or scallions Optional: Dijon mustard Optional: pinch of sweetener such as sugar or honey Vinegars/Citruses: Cabernet or zinfandel wine vinegar Balsamic vinegar White balsamic vinegar Sherry vinegar Raspberry vinegar Rice vinegar Apple cider vinegar… Continue reading Basic Vinaigrette
Asparagus with Tangy Mustard Dressing
1 pound fresh aspargus, trimmed and blanched, cooled and dried 1 teaspoon dried mustard 1 teaspoon hot water 1 egg yolk 1 tablespoon dark soy sauce 1 teaspoon finely chopped fresh ginger 1/4 teaspoon salt Mix mustard and hot water together and stir into a thick paste. Add remaining ingredients and mix well. Pour over… Continue reading Asparagus with Tangy Mustard Dressing
Asparagus with Ginger Vinaigrette
When asparagus is out of season in the winter and fall, use fresh green beans or broccoli. 1 1/2 tablespoons rice vinegar 2 teaspoons sesame seeds, toasted 2 teaspoons grated peeled fresh ginger 2 teaspoons vegetable oil 1 teaspoon minced shallots 1/2 teaspoon sea salt 1/2 teaspoon low-sodium soy sauce 1/2 teaspoon honey 1/4 teaspoon… Continue reading Asparagus with Ginger Vinaigrette
Spiked Strawberry Sundaes
Strawberry Ice Cream Toasted Almond Liqueur Whipped Cream Toasted Almonds (optional) Strawberries (optional) Place three small scoops of strawberry ice cream or frozen yogurt in Sundae glass Top ice cream with 3 shots Toasted Almond Cream Liqueur Top with whipped cream, toasted almonds and a strawberry Variations: Replace strawberry ice cream with vanilla or coffee… Continue reading Spiked Strawberry Sundaes
Sauteed Apples
1 tablespoon butter 1 1/2 cups sliced Fuji apple 1 tablespoon sugar 3 tablespoons brandy 1/4 teaspoon lemon juice 1/8 teaspoon ginger 1 cup vanilla ice cream Melt butter in small skillet over medium heat. Add apple and cook five minutes until lightly browned. Add sugar, brandy, juice, and ginger and cook over medium low… Continue reading Sauteed Apples
Figs Stuffed with Marzipan
3 cups water 1 cup sugar 3 whole cloves 3 orange zest slices 18 to 20 dried figs 4 Tbs. Cognac or Armagnac 1 package (6.5 oz.) marzipan paste In a small saucepan over medium heat, combine the water, sugar, cloves and orange zest. Bring to a boil, stirring to dissolve the sugar. Add the… Continue reading Figs Stuffed with Marzipan
Basic Fruit Cobbler
1 cup all purpose flour 1/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 3 tablespoons margarine or butter 1 beaten egg 3 tablespoons milk Fruit filling of choice, heated through Preheat oven to 400 degrees Mix flour, sugar, baking powder and cinnamon Cut in margarine until mixture resembles course crumbs Combine egg… Continue reading Basic Fruit Cobbler
Baked Apple Aixoise
4 Golden Delicious apples 1 Meyer lemon 4 rosemary sprigs 2 tablespoons olive oil 4 cloves 2 tablespoons lavender honey Heat oven to 350. Carefully remove part of each apple’s core to form a cavity in the center, but not a tunnel through it. Peel the Meyer lemon into strips and reserve the skin. Put… Continue reading Baked Apple Aixoise
Savory Bread Pudding with Corn
1 loaf country style white bread 2 teaspoons butter 2 cups fresh corn kernels (about 6 ears) 3 garlic cloves, minced 3 cups fat free milk 1 cup egg substitute 1 teaspoon salt ? teaspoon freshly ground black pepper 1 ? cups shredded sharp white cheddar Heat oven to 300. Trim crust from bread and… Continue reading Savory Bread Pudding with Corn
Caipirinha
2 tsp granulated sugar 8 limes wedges 2 1/2 oz cachaca Muddle the sugar into the lime wedges in an old-fashioned glass. Fill the glass with ice cubes. Pour the cachaca into the glass. Stir well.
Roman Holiday
2 clusters champagne grapes 1/2 cup champagne grapes, pulled off the stem 1/2 cup (4 ounces) Elysium Black Muscat dessert wine (available at Whole Foods) 1 cup (8 ounces) vodka Clip the first clump or two of grapes from the tops of the grape clusters to leave 1 inch of the stem exposed. Place the… Continue reading Roman Holiday
Moroccan Mint Tea
Chinese gunpowder tea Mint to taste Sugar to taste Bring five cups water to boil Place two teaspoons Chinese gunpowder tea in pot Rinse fifteen sprigs of common mint and pack into pot Add boiling water to pot Add sugar to pot, to taste Serve hot in small clear glasses Add jasmine flowers or toasted… Continue reading Moroccan Mint Tea
Spiked Coffee
Coffee Any of the following: amaretto, Tia Maria, almond cream liqueur, creme de cacao, creme de noisette, Baileys Irish cream Pour any good coffee onto a spoon (to divert heat) into a glass Irish coffee mug filling 3/4 full. Overpour a shot of any of the following: hazelnut cream liqueur, almond cream liqueur, cream de… Continue reading Spiked Coffee
Baked Gigantes in Tomato Sauce
1 pound dried gigantes beans or large dried lima beans (about 2 1/2 cups) 1/4 cup extravirgin olive oil 3 cups chopped onion 1 cup chopped celery 1 cup finely chopped carrot 3 garlic cloves, minced 2 teaspoons dried oregano 1 (28-ounce) can crushed tomatoes, undrained 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons chopped… Continue reading Baked Gigantes in Tomato Sauce
Roasted Potato and Green Bean Salad
2 tablespoons white wine vinegar or champagne vinegar 2 garlic cloves, minced ? teaspoon Dijon mustard ? cup olive oil 2 tablespoon chopped fresh chives salt and pepper 1 pound green beans, cut into 2-inch pieces 1-1/2 pounds small new potatoes, halved or quartered ? cup thinly sliced red onion Heat oven to 425. Lightly… Continue reading Roasted Potato and Green Bean Salad
Pebre (Chilean Cilantro Sauce)
2 cups fresh parsley leaves (about 1 bunch) 2 cups fresh cilantro leaves (about 1 bunch) 3/4 cup chopped onion 1/4 cup water 1 tablespoon fresh lemon juice 1 teaspoon hot pepper sauce or crushed red pepper 3/4 teaspoon salt 1/4 teaspoon black pepper 2 garlic cloves, minced 1 1/2 tablespoons extravirgin olive oil Combine… Continue reading Pebre (Chilean Cilantro Sauce)
Butterscotch Petit Pots
1 1/2 cups heavy cream 6 Tbsp. dark muscovado sugar 1/4 tsp. salt 6 Tbsp. water 2 Tbsp. demerara sugar 4 large egg yolks 1/2 tsp. vanilla extract Set an oven rack in the middle position, and preheat the oven to 300?F. In a small heavy saucepan, combine cream, muscovado sugar, and salt. Place over… Continue reading Butterscotch Petit Pots
Chocolate-Espresso Petit Pots
1/2 cup heavy cream 1/3 cup whole milk 3/4 teaspoon instant espresso, granules-only 2 1/2 ounces good-quality semisweet chocolate, coarsely chopped 2 eggs, yolks-only 2 tablespoons sugar Center a rack in the middle of the oven; preheat to 325 degrees. Place a folded towel in the bottom of a small baking pan and position two… Continue reading Chocolate-Espresso Petit Pots
Green Goddess Dressing
? cup chopped green onion 2 tablespoons lemon juice 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley 1 clove garlic, chopped ? teaspoon salt ? – ? teaspoon ground pepper 6 tablespoons cottage cheese (reduced fat or fat free OK) Combine all ingredients except cottage cheese in blender. With… Continue reading Green Goddess Dressing