October 2010

We like serving a small bit of soup before our Thanksgiving meal. It takes the edge off those who have not eaten all day in anticipation of the big meal and may prevent you from overeating. Note: this picture shows the leaves of an American Chestnut tree for identification, as many of you may not […]

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Halloween Recipes

October 26, 2010

Some of you may be looking for a few good Halloween recipes. We compiled a list: Squash Soup with Lemongrass and Coconut – Make a large pot and keep it simmering on the stove to share with friends who stop by for a treat. Warm Sunshine Squash Salad with Chickpeas – For something “nutritious and […]

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Whole Foods was having a sale. Large shrimp was packed in family-size portions. A simple weekday meal made with little effort, but packed with lots of flavor. We served it with slightly spicy curried leftover rice and a seasonally delicious salad. Weekday Menu: Shrimp with Garlic & Chilies Curried “Leftover” Rice Asian-Style Arugula Salad

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1 Tbls. rice wine vinegar 2 tsp. soy sauce 1 Tbls. sesame oil 2 Tbls. olive oil Several good grindings fresh black pepper 3-4 c. loose arugula leaves Toasted sesame seeds (optional) Toss first five ingredients in a large wooden serving bowl, to mix well. Add arugula and toss well to serve. Garnish with sesame […]

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Most of the work can be done in advance, with only last-minute stir-frying necessary to serve this weekday meal piping hot. 2 1/2 -3 lbs. large shrimp, peeled and deveined 1/2 tsp. red chili pepper flakes Freshly ground black pepper 1/2 tsp. sea or Kosher salt 1 fresh, hot green chili, finely chopped 3- 4 […]

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What to do with leftover rice? We had at least 2 cups worth: Heat a sauce pan over medium-high heat, add 2 Tbls. butter and melt. Add 1-2 teaspoon each of mustard and cumin seeds. When they begin to pop, add one whole thinly-sliced onion 1/2-1 teaspoon (depending on how spicy you like things) of red […]

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What if you taught yourself how to make just one type of bread? Pick your family favorite and bake it at home once a week. With a little management of our time – and without getting too caught up in the process and technique – this is what we have decided to do (and you […]

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Classic French Bread

October 13, 2010

This recipe is from Peter Reinhart’s Artisan Bread Every Day. It is the simplest formula in the book. 5 1/3 c. unbleached bread flour 2 tsp. salt 2 1/4 tsp. instant yeast 2 c. warm water Olive oil Combine all ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix […]

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Meat Basics

October 12, 2010

Cooking beef correctly is most likely to be the combination of the right cooking technique with the right cut. At the farmers market last weekend, we picked up one of the leaner, tender cuts, a 3-plus pound boneless sirloin. In order to cook this flavorful, but sometimes chewy cut, it would be best quickly grilled, […]

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Roast Sirloin of Beef

October 11, 2010

3 1/4 lbs. beef sirloin tip roast Salt and pepper to taste 1 tsp, garlic powder 1 tsp. onion powder 1 tsp. ground cumin 1 tsp. dried thyme leaves 1/2 tsp. sweet paprika 2 Tbls. olive or vegetable oil 1/2 c. dry red wine 1 c. water Preheat oven to 200 degrees. Season the roast […]

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