Lime And Cumin Vinaigrette
Servings: 2
Ingredients:
2 tb Fresh lime juice 1/2 ts Chili powder
1 tb Fresh lemon juice 1/2 ts Salt
1/2 ts Cumin 1/3 c Vegetable oil
In a bowl whisk together the lime juice, the lemon juice, the cumin, thechili powder, and the salt, add the oil in a stream, whisking, and whiskthe vinaigrette until it is emulsified. Makes about 1/2 cup.
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Sun-Dried Tomato Vinaigrette
Servings: 2
Ingredients:
2 Sun-dried tomato halves -mashed to a paste
1 1/2 tb Balsamic vinegar 1/2 ts Salt
1 1/2 tb Red-wine vinegar 1/3 c Olive oil
1/2 Garlic clove, minced and 1 tb Minced fresh basil leaves
Mash the garlic to a paste and mash together the salt. In a saucepansimmer the sun-dried tomatoes in 2 inches water for 3 minutes, or untilthey are tender, drain them, and mince them. In a bowl whisk together thetomatoes, the vinegars, and the garlic paste, add the oil in a stream,whisking, and [...]
Sherry Saffron Vinaigrette
Servings: 2
Ingredients:
1/2 ts Sugar 1 ts Minced pimiento-stuffed
1/8 ts Crumbled saffron threads -olive
2 tb Sherry vinegar (available 1/3 c Olive oil
-at specialty foods shops Salt and pepper to taste
-and some supermarkets)
In a bowl whisk together the sugar, the saffron, the vinegar, the olive,and salt and pepper to taste, add the oil in a stream whisking and whiskthe vinigrette until it is emusified. Makes about 1/2 cup.
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Raspberry And Walnut Vinaigrette
Servings: 2
Ingredients:
1/2 ts Honey mustard (available -shops)
-at specialty foods shops 3 tb Walnut oil
-and some supermarkets) 3 tb Olive oil
2 tb Raspberry vinegar 1 tb Minced fresh tarragon
-(available at specialty Salt to taste
In a bowl whisk together the mustard, the vinegar, and salt to taste, addthe oils in a stream, whisking, and whisk the vinaigrette until it isemulsified. Stir in the tarragon. Makes about 1/2 cup.
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Garlic French Vinaigrette
Servings: 2
Ingredients:
2 Garlic cloves 2 tb Fresh lemon juice
5 tb Heavy cream 1 tb Olive oil
1/2 ts Dijon-style mustard Salt and pepper to taste
In a small saucepan boil the garlic in 2 inches water for 15 minutes, oruntil it is tender, and drain it. In a bowl mash the garlic to a paste andwhisk in the cream, the mustard, the lemon juice, and salt and pepper totaste, whisking until the mixture is thickened slightly. Add [...]
Basic French Vinaigrette
Servings: 2
Ingredients:
2 tb White-wine vinegar or fresh 1/3 c Olive oil
-lemon juice Salt and pepper to taste
1/2 ts Dijon-style mustard
In a bowl whisk together the vinegar, the mustard, and salt and pepper totaste, add the oil in a stream, whisking, and whisk the vinaigrette untilit is emulsified. Makes about 1/2 cup.
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Spicy, Garlicky And Herby Sausage
Servings: 25
Ingredients:
1 tb Fresh sage, fine chopped 1/2 ts Cayenne pepper
1 tb Fresh marjoram, fine 1 ts Crushed dried red pepper
-chopped 2 ts Salt
2 ts Fresh thyme leaves, chopped 1 c Dry red wine
2 ts Fresh rosemary, fine 5 lb Pork butt, coarsely ground
-chopped -1/4 to 1/3 fat
1/4 c Fresh parsley, chopped Nine feet or so of sausage
2 Cloves garlic, fine chopped -casings, soaked and cut in
2 ts Ground coriander -3 foot lengths
1 tb Black pepper
1) Mix all ingredients in a large bowl and refrigerate covered overnight to let the flavors blend. 2) Prepare casings and stuff sausages in 3to 4 inch lengths. 3) Hang the sausages for an hour or so in an airy, coolplace. Theywill keep a few days refrigerated and loosely wrapped [...]
Candied Mint Leaves
Servings: 10
Ingredients:
40 Apple or Pineapple Mint 2 Egg whites (may need more)
-Leaves (select tender Water
-leaves with no blemishes) Powdered sugar
The large downy leaves of the apple and pineapple mint leaves take up thiscoating very well which will not readily adhere to most of the varieties ofthe mint. This is a nice confection that has many uses.**********************************************************************Froth up the egg whites with a little water. With a small brush, paint theleaves with [...]
Chicken Stock For Soup
Servings: 1
Ingredients:
4 lb Chicken backs, necks 2 md Celery stalks, trimmed
4 qt Water -quartered
2 Carrots, quartered 5 Peppercorns
1 lg Onion, quartered 1 Clove garlic (optional)
Add chicken to cold water, bring to boil and turn down heat. Addvegetables, simmer, skimming foam as needed. Simmer partially covered for2 - 6 hours, add pepper corns and garlic last hour. When stock is donestrain through a double layer of dampened cheesecloth and refrigerate,covered, over night. Next day carefully skim [...]
Grandma Bessie’s Winter Vegetable Soup With Dill
Servings: 8
Ingredients:
2 1/2 tb Unsalted butter -stock (see recipe below)
4 c Trimmed and coarsely 1 sm Med shallot clove, peeled
-chopped leeks -and dice
4 c Peeled and corsely diced 1/4 c Chopped, fresh dill
-kohlrabi (reserve any 3/4 ts Salt
-leaves) 1/8 ts Fresh ground black pepper
3/4 c Trimmed, peeled and 1 1/4 Peeled and diced potato
-coarsely diced turnip (1 1/4 cups)
1 sm Carrot, quartered and diced 2/3 c Sour cream, (room temp)
2 1/2 tb All purpose flour Fresh dill sprigs
5 c Rich, home made chicken Additional sour cream
Melt butter in 3 - 4 qt saucepan over medium high heat. Add leaks andoptional shallot and saute~ until leeks are limp, 4 - 5 minutes. DO NOTBROWN. Add kohlrabi and turnip, reduce heat to med-low, and cook 1 minutestirring constantly. Sprinkle flour over vegetables and mix thoroughly.Gradually [...]