Creole Sauce (for rice, pasta or jambalaya)

1 tablespoon canola oil 1 green bell pepper, seeded and diced 1 medium yellow onion, diced 2 cloves garlic, minced 1 16 oz can crushed tomatoes 1/2 cup water 2 teaspoons dried oregano 1 1/2 teaspoon dried thyme 1 teaspoon Tabasco sauce 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground white pepper… Continue reading Creole Sauce (for rice, pasta or jambalaya)

Cosmopolitan

2 fl. oz. citrus vodka 1 Tbs. triple sec 1 Tbs. cranberry juice cocktail 1 Tbs. fresh lime juice Pour the vodka, triple sec, cranberry juice cocktail and lime juice into a shaker two-thirds full of ice cubes. Shake well. Strain into a chilled cocktail glass.

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Chorba el Khodra Tunisian Vegetable Soup

2 tablespoons olive oil 1 large onion, finely diced 3 garlic cloves, minced 2 carrots, peeled and diced 2 large tomatoes, peeled and diced 1 potato (about 6 oz.) peeled and cut in 1/4 inch dice 7 cups vegetable broth One 15 can crushed tomatoes 3 tablespoons tomato paste 8 fresh basil leaves, shredded 10… Continue reading Chorba el Khodra Tunisian Vegetable Soup

Cheese Mantecaos

3/4 cup butter at room temperature 2 cups coarsely grated Swiss or Gruyere 1 1/2 cups unbleached flour 1 egg yolk 1/2 teaspoon salt 1/4 teaspoon cayenne 2 teaspoons cumin seeds Heat oven to 450 degrees Combine all ingredients except paprika, mix with pastry cutter until mixture resembles coarse crumbs Roll into tablespoon sized balls… Continue reading Cheese Mantecaos

Champagne Mimosa

1 Tbs. Triple Sec 2 Tbs. fresh orange juice 4 oz. Champagne or sparkling wine 1 orange wheel, for garnish Pour the Triple Sec, orange juice and Champagne into a Champagne flute. Stir briefly and garnish with orange wheel.

Caramels

1 cup margarine or butter 2 1/4 cups packed brown sugar 2 cups light cream 1 cup light corn syrup 1 teaspoon vanilla Line 9 x 9 x 2 baking pan with foil, extending foil over edges of pan Butter foil and set aside In 3 quart saucepan, melt margarine or butter over low heat… Continue reading Caramels

Caldo Verde

1 tablespoon olive oil 1 medium yellow onion, chopped 2-3 cloves garlic, minced 4 cups vegetable stock 4 cups diced white potatoes (peeled or unpeeled) 1/2 teaspoon salt 1/2 teaspoons ground white or black pepper 2 cups chopped, packed kale or chard 1 15 oz. can white kidney beans (cannellini) drained 1/4 cup diced roasted… Continue reading Caldo Verde

Broccoli or Cauliflower Cheese Soup

1 pound broccoli or cauliflower, coarsely chopped 6 tablespoons ( 3/4 stick) butter 1/4 cup all purpose flour 4 cups vegetable stock 2 cups heavy (whipping) cream Salt Freshly ground black pepper 1 cup chopped yellow onion 1 tablespoon minced garlic 2 tablespoon minced jalapenos 1 cup freshly shredded cheddar cheese 1 cup freshly shredded… Continue reading Broccoli or Cauliflower Cheese Soup

Brie and Sherry Soup

8 oz. ripe Brie 2 tablespoons vermouth or dry white wine 4 shallots, minced 3 scallions, minced 2 cups vegetable stock 1 1/2 cups evaporated skim milk 1 cup dry sherry 1 1/2 tablespoons arrowroot 1/2 teaspoon salt 1/2 teaspoon pepper Remove rind from Brie and dice cheese Heat vermouth and saute shallots and two… Continue reading Brie and Sherry Soup

Boursin Blend

2 tablespoons fresh chives 2 tablespoons fresh parsley 1 1/2 tablespoons fresh marjoram 1 tablespoon fresh basil 1 1/2 teaspoon fresh lemon thyme 1 clove garlic 1/2 teaspoon fresh ground black pepper 1 pound softened cream cheese 1/2 pound softened butter Chop herbs and garlic in spice grinder Add pepper Combine cream cheese and butter… Continue reading Boursin Blend

Black Bean Posole

1 cup dried black beans, soaked overnight and drained 6 cups water or light vegetable stock 1 tablespoon canola oil 1 medium yellow onion, diced 1 green or red bell pepper, seeded and diced 2 cloves garlic, minced 1 15-oz can crushed tomatoes 1 14-oz can white hominy, drained 2 tablespoons minced fresh parsley 2-3… Continue reading Black Bean Posole

Basic Basil Pesto

4 cups fresh basil leaves 4-6 cloves garlic 3/4 cup toasted pine nuts 1/2 cup fresh parsley leaves 1 teaspoon salt 1 cup olive oil 3/4 cup grated Parmesan cheese Place all ingredients except oil and cheese in food processor Slowly add oil and process to a chunky paste Slowly fold in cheese