September 2008

This is a classic North African dish adapted from All About Braising. Couscous is traditionally served with this dish. Serves 6 Spice Mix 1/2 tsp. ground ginger 1/2 tsp. ground cumin 1/2 tsp. freshly ground black pepper 1/4 tsp. smoked paprika 1/4 tsp. red pepper flakes The Braise 1/2 c. olives in brine (green or […]

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Smaller than regular plums, you may have recently noticed Italian prune plums’ reappearance at the market. We adore them.

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This is such an easy dish to make and includes one of our favorite fruits – Italian prune plums. Requiring few ingredients and little time, you will love this when plums are in season in late August and September. Serve with polenta and a baguette to sop up the sauce. Pass a simple tossed arugula […]

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A Trio of Bean Purees

September 18, 2008

White Bean Puree
Lima Bean Puree
Chickpea Puree

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White Bean Puree

September 18, 2008

Our families love this white bean puree so much they ask for it instead of mashed potatoes. It also makes a really good dip. Serves 6 1 Tbls. olive oil 1 small sprig of rosemary (optional) 1 onion, finely chopped 1 lg. clove garlic, pressed 2 16 oz. cans cannellini beans, drained About 1/4 tsp. […]

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Lima Bean Puree

September 17, 2008

1/2 c. extra-virgin olive oil 1 sm. sprig rosemary Red pepper flakes 2 tsp. garlic, minced 2 c. cooked fresh or frozen lima beans, well drained 1/2 lemon Kosher or sea salt and freshly ground black pepper Over medium heat, preheat a medium saucepan for 1 minute. Pour in olive oil and turn down heat […]

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Chickpea Puree

September 17, 2008

Goes great with lamb (boned, butterflied and grilled or roasted). 2 15 oz. cans cooked chickpeas, drained and rinsed 4 Tbls. olive oil 1/2 lg. Spanish onion, finely chopped 3 garlic cloves, finely chopped 2 tsp. ground cumin seeds 1 lg. pinch saffron threads, infused in 2 Tbls. boiling water 2 Tbls. Italian parsley, roughly […]

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Pear With Us

September 16, 2008

Pears are picked firm and bruise easily, so it�s hard to come by a perfect ripe pear.

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This salad is made with fresh walnuts, a luxury of the fall. If you find them whole in their shell, they are fresh, reminding us that they are a seasonal crop, not a pantry staple. Serves 6 2 fennel bulbs 2 large pears chunk of parmigiano-reggiano 3/4 c. shelled, fresh walnuts 1/2 c. good olive […]

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Good things come to those who wait.

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