January 2008

Lime-Drenched Guacamole

January 29, 2008

This guacamole doesn’t include tomatoes, which makes such a difference. Instead, it’s fresh, tangy and absolutely delicious. Serves 4 juice of 3-4 limes 1 tsp. kosher or sea salt 1/4 c. cilantro, chopped 1/2 – 1 jalapeno, minced 4 scallions (white and green parts), sliced thin 3 lg. avocados (or 4 smaller ones) Mix the […]

{ 0 comments }

Try this smooth cocktail before dinner or for brunch. Guinness stout Brut champagne Half fill a Collins glass, champagne flute or wine glass with stout and top off slowly with champagne. Stir gently with glass rod. Tip: For a more elegant look, fill glass first with stout then pour champagne over the back of a […]

{ 0 comments }

For a lot of people, football and cooking are Sunday rituals

{ 0 comments }

(adapted from Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine) Pronounced MOH-lay, this Oaxacan specialty is a beautiful, fresh stew that is a meal in itself. It has a delicious punch and can be made well in advance (in fact, it’s better if made 2-3 days ahead of time). Perfect for […]

{ 0 comments }

Thanks to Nina for getting this one right. Serves 4 4 salmon fillets 1 boxed falafel mix Butter Prepared hummus, store-bought or homemade Sea salt and freshly-ground black pepper Lemon wedges Empty falafel mix contents into a shallow bowl or plate. Dredge fillets, coating both sides. Prepare dinner plates by spooning a generous dollop of […]

{ 0 comments }

The trick to buying seafood is to figure out which fish to buy.

{ 4 comments }

Start this soup in the morning or mid-day to allow time for the meat to cook. Serves 6. 2 lbs. meaty short ribs, or substitute with shin of beef, bone removed and cut into a few large pieces 1 c. pearl barley 3 cloves garlic, minced 1 med. onion, chopped 2 leeks, trimmed and washed […]

{ 1 comment }

Today is National Soup Swap Day. When we read about this idea a few months ago, we decided we had to host one. The idea is simple, make some soup, put it in a freezable container and get together with a few friends to swap soup. You will be glad you did. There is nothing […]

{ 1 comment }

adapted from Grub: Ideas for an Urban Organic Kitchen, a how-to recipe book for creating an affordable, easy-to-use organic kitchen. Using wholegrain pasta makes this dish a healthier choice. Serves 6 Coarse salt 2 c. uncooked whole wheat elbow macaroni 5 Tbls. extra-virgin olive oil 2 thinly sliced lg. leeks, white and light green parts […]

{ 1 comment }

Meat – Let it Rest

January 10, 2008

When you cook a piece of meat, its muscle fibers contract and pull the juices to the center of the cut. Meat served right away will taste tough and dry, but a post-rest allows the muscle fibers to reabsorb the juices, resulting in a tender and succulent cut. Recipe: Grilled Fillet Steak with Creamy White […]

Related Posts Plugin for WordPress, Blogger...

{ 1 comment }