February 2007

Julia’s Mayonnaise

February 27, 2007

(adapted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin) This version of making mayonnaise is a simple process that takes only minutes and can be made in a food processor. It would be a shame to never taste homemade mayonnaise, especially Julia’s version. Makes about 2 cups 2 egg yolks […]

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Essential Nutrition

February 27, 2007

Foods that have a high �nutrient density� deliver the most nutrition for the least amount of calories

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(adapted from Favourite Recipes from Books for Cooks, Volume 1, 2 & 3 – a very special bookstore in London that you must visit) This pork ends up being so moist and melty that it is a favorite for all in our house. We’ve made this dish many times as a Sunday supper, every-night meal […]

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Cast iron pans – our grandmothers swore by them and cooked everything

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Crispbread

February 22, 2007

Serve with spreads, soft cheeses, and use as a layer with Chicken Fattee or Carrot Puree with Caraway & Feta 2 Tbls. butter 2 pita bread rounds Preheat oven to 350 degrees. Melt butter over low heat. Meanwhile, warm pita rounds in oven for 2 minutes, then carefully split them open. Brush the insides with […]

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(adapted from Casa Moro: The Second Cookbook by Sam & Sam Clark) This layered dish from Lebanon is just perfect for sharing with family and friends: several simple components add up to make a glorious main course. (Note: this is the perfect use of a store-bought rotisserie chicken!). Serves 8 Chicken 1 whole, roasted chicken- […]

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Food is the Star

February 21, 2007

The countdown to the Oscars and its red-carpet hype inspired us

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Serve with good Belgian beer.

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Homemade Frites

February 20, 2007

(adapted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin) Serves 6 4 to 5 large baking potatoes 4-5 c. canola oil for frying Salt Wash and peel potatoes and cut into lengthwise slices 3/8 inch wide. Place in cold water to remove the starch and prevent discoloration. Drain potatoes before […]

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Moules Mariniere

February 20, 2007

(adapted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin) This is the easiest way to make mussels and the broth is so good. Serves 6 10 lbs. mussels 1 c. chopped onion 1/4 c. chopped shallots 4 cloves garlic 3 Tbls. butter 2 bay leaves 10 sprigs fresh chopped parsley […]

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