Mussels in Red Curry

1/2 teaspoon vegetable oil 1 tablespoon red curry paste l tablespoon fresh ginger, finely chopped l can unsweetened coconut milk 2 teaspoon sugar l tablespoon plus one teaspoon fresh lime juice 2 pounds mussels l bunch scallions, medium chopped In a large saucepan, saute curry paste and ginger in oil for 2 minutes over high… Continue reading Mussels in Red Curry

Parmasan Bread Twists

1/4 cup grated fresh Parmesan cheese 1/2 teaspoon black pepper. 1 (11-ounce) can refrigerated breadstick dough Combine cheese and black pepper. Unroll refrigerated breadstick dough; cut dough along perforations to form 12 breadsticks. Sprinkle cheese mixture over dough, gently pressing into dough. Twist each breadstick, and place on a baking sheet coated with cooking spray.… Continue reading Parmasan Bread Twists

Roasted Plums with Ginger and Pecans

1 cup Reisling 1/3 cup dried apricots, chopped 3 tablespoons sugar 1 tablespoon grated fresh ginger 1 tablesppon butter, softened 1 large egg yolk 3 tablespoons chopped toasted pecans 9 plums, halved and pitted 2 cups vanilla ice cream Heat oven to 350. Bring wine to simmer in saucepan. Stir in apricots, cover and remove… Continue reading Roasted Plums with Ginger and Pecans

Black and Gold Polenta

1 large sweet yellow onion, chopped 1 jalapeno chile, seeded and chopped 2 cloves garlic, crushed 1 tablespoon olive oil 2 16 cans black beans, drained and rinsed 2 tablespoons vermouth or dry white wine 1 1/2 teaspoons coriander 1/2 teaspoon cumin 5 cups water 2 cups yellow cornmeal 1 cup skim milk 1 teaspoon… Continue reading Black and Gold Polenta

Roasted Rosemary Potatoes

2-3 tablespoons olive oil 8-inch sprig of rosemary, or more to taste 2/3 teaspoon salt 8-10 small red potatoes or other waxy potatoes Heat oven to 425. Pour enough oil into skillet to cover bottom. Strip leaves from the rosemary and scatter them over the bottom of the pan. Sprinkle salt over rosemary. Scrub the… Continue reading Roasted Rosemary Potatoes

Basic Cookie Crumb Crust

1 1/4 cups cookie crumbs, such as graham crackers, chocolate wafers or gingersnaps 5 Tbs. unsalted butter, melted 3 Tbs. sugar Position a rack in the middle of an oven and preheat to 350?F. In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture… Continue reading Basic Cookie Crumb Crust

Mussels with Garlic and Basil (Hoi Ma Laeng Poo)

1/2 tsp. peppercorns 2 red jalape?o or serrano chilies, seeded and coarsely chopped 2 garlic cloves, quartered 1 Tbs. chopped fresh cilantro roots or stems 3 Tbs. vegetable oil 1 1/2 Tbs. oyster sauce 1 Tbs. fish sauce, or as needed 2 lb. mussels, scrubbed and debearded 1/4 cup chicken stock 1/2 tsp. sugar 1/2… Continue reading Mussels with Garlic and Basil (Hoi Ma Laeng Poo)

Roasted Corn Salad with Tomatoes and Feta

4 ears of corn, husks and silk removed 2 to 3 Tbs. unsalted butter 4 Tbs. extra-virgin olive oil 1 garlic clove, minced 1 tsp. coarsely chopped fresh thyme 1 bunch green onions, green portion only, thinly sliced on the diagonal Salt and freshly ground pepper, to taste 2 to 3 cups halved cherry tomatoes… Continue reading Roasted Corn Salad with Tomatoes and Feta

Roasted Yams with Maple Syrup

2 Tbs. unsalted butter 1/4 cup firmly packed light brown sugar 1/3 cup maple syrup 4 lb. yams, peeled and cut into 1-inch pieces Salt and freshly ground pepper, to taste 1/4 cup slivered almonds, toasted Preheat an oven to 350?F. In a small saucepan over medium-low heat, combine the butter, brown sugar and maple… Continue reading Roasted Yams with Maple Syrup

Pommes Anna

1/2 cup clarified butter, plus more as needed 2 lb. red-skinned potatoes, peeled and cut into 1/8-inch-thick slices Salt and freshly ground pepper, to taste Preheat an oven to 425?F. Brush an 8 1/2-inch tapas pan with 2 Tbs. of the clarified butter. Place 1 potato slice in the center of the pan and cover… Continue reading Pommes Anna

Classic Cheese Fondue

1 garlic clove, halved 2/3 cup dry white wine 1 tsp. fresh lemon juice 10 oz. Emmentaler cheese, grated 10 oz. Gruy?re cheese, grated 1 Tbs. cornstarch 3 Tbs. kirsch Pinch of freshly ground white pepper Pinch of freshly ground nutmeg Pinch of paprika 1-lb. loaf French bread, cubed Rub the inside of a saucepan… Continue reading Classic Cheese Fondue

Insalata Caprese

8 ripe tomatoes, sliced 1 lb. fresh mozzarella cheese, thinly sliced 1/2 cup fresh basil leaves 1/4 cup extra-virgin olive oil 1/2 tsp. salt, preferably sea salt 1/2 tsp. freshly ground pepper On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes. Drizzle the olive oil… Continue reading Insalata Caprese

Chocolate Covered Strawberries

2 squares semisweet chocolate, chopped 1 tablespoon butter or margarine dash vanilla extract 8 large strawberries, stems on Line baking sheet with wax paper. Melt chocolate in top half of double boiler over simmering water. When melted, remove from heat and stir in butter and vanilla. Dip fruit into chocolate, coating about half. Place on… Continue reading Chocolate Covered Strawberries