tag:blogger.com,1999:blog-375556492012-02-16T10:44:39.450-08:00Cooking with new recipes everyday...Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.comBlogger1101100tag:blogger.com,1999:blog-37555649.post-71688167452385604752008-09-20T10:35:00.000-07:002008-09-20T10:36:01.908-07:00

3 large, ripe bananas, well mashed (about 1 1/2 cups)1 teaspoon vanilla extract1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)2 cups rolled oats2/3 cup almond meal1/3 cup coconut, finely shredded & unsweetened1/2 teaspoon cinnamon1/2 teaspoon fine grain sea salt1 teaspoon baking powder6 - 7 ounces chocolate chips or dark chocolate bar choppedPreheat oven to 350

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-59562085109065888132008-09-20T10:33:00.000-07:002008-09-20T10:34:10.456-07:00

8 ounces tempeh3 tablespoons soy sauce (I prefer shoyu sauce)3 tablespoons maple syrup1 teaspoon rice vinegar2 cloves garlic, peeled, crushed and chopped1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)optional (version in photo):1 -2 portobello mushrooms2 1/2 cups cooked quinoa or brown ricea handful of blanched green beansCut the tempeh diagonally into 4 triangles. If possible,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-4872669449201709452008-09-20T10:31:00.000-07:002008-09-20T10:32:57.062-07:00

Estimated Time Needed:Est. Preperation: 30 mins Est. Cooking: 40 mins Ingredients:(5-pound) roasting chicken 3/4 cup dry sherry 1 tablespoon flour 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 recipe stuffing 1 medium onion, finely chopped 8 ounces mushrooms, finely chopped 2 tablespoons butter, divided 1 cup chicken broth, divided 1/2 teaspoon ground cinnamon, divided 1/2

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-28483116112252675092008-09-20T10:30:00.000-07:002008-09-20T10:31:18.372-07:00

A flavorful meat-based, Italian-inspired stuffed shell entrée. Estimated Time Needed:Est. Preperation: 25 mins Est. Cooking: 14 mins Est. Standing: 2 mins Ingredients:12 - to 16 uncooked dried jumbo pasta shells 1 - tablespoon LAND O LAKES® Butter 1/3 - cup chopped onion 1/2 - teaspoon finely chopped fresh garlic 1/2 - pound ground mild Italian sausage 1/2 - pound ground turkey 1/8 -

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-53915769956596118552007-05-02T08:08:00.000-07:002007-05-02T08:11:35.753-07:00

Beranbaum says this is her favorite way to eat chocolate. It is baked at a high temperature for a short time in a water bath delivering what she calls a result that is like the creamiest truffle wedded to the purest chocolate mousse. Be sure to serve it a room temperature, not chilled. I used Sharffen Berger 70% Bittersweet chocolate. Read through the recipe before starting, it is an easy cake to

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-33897814689843559382007-05-02T08:00:00.000-07:002007-05-02T08:08:12.163-07:00

2 pounds fresh cherries, rinsed, stemmed, and pitted1 tablespoon kirsch (cherry eau-de-vie)2 tablespoons sugarThe Almond Cream:1 cup finely ground almonds8 tablespoons unsalted butter, softened2 large eggs2 tablespoons heavy cream1 cup confectioners' sugarSeveral drops of kirsch (optional)Several drops of almond extractConfectioners' sugar for dusting the gratin10 1/2-inch round porcelain baking

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-21541557701073005962007-05-02T07:57:00.000-07:002007-05-02T07:59:38.693-07:00

2 plump, moist vanilla beans2 cups heavy cream1 cup whole milk1/2 cup heather honey (or substitute another aromatic honey such as chestnut or eucalyptus)Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan. Add the cream, milk, and honey. Stir to dissolve the honey. Heat over moderate heat, stirring from

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-49378446842395899992007-05-02T07:56:00.000-07:002007-05-02T07:57:13.744-07:00

This recipe was adapted from Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. This version was published by Michael Chiarello in Napa Stories (Stewart, Tabori, and Chang 2001).1 1/2 cups sifted all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 taspoon ground cloves1 teaspoon cinnamon1 teaspoon nutmeg6 tablespoons butter or shortening1 cup packed (hs note: dark!)

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-9556931804097393862007-04-28T13:22:00.000-07:002007-04-28T13:27:27.803-07:00

Do you own a website? And do you know that you can make money online with your website?Or do you own a business and thinking of ways to make others know of your existent?Well, give Linkworth a try. To be frank, I’m currently a client of Linkworth and I have been making money online with it. Well, if you have not heard of Linkworth then let me explain a little about it.Linkworth provides few

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-19986193569637817272007-04-22T10:07:00.000-07:002007-04-22T10:08:21.041-07:00

For each drink:2 teaspoons sugar1 1/2 ounces Irish whiskey2/3 cup freshly brewed strong black coffee1 tablespoon heavy whipping creamCombine the sugar whiskey, and coffee in an Irish coffee glass. In a small bowl, lightly whisk the cream until slightly frothy. Gently pour the cream onto the back of a spoon resting on the surface of the coffee, so that it floats on top of the coffee. Serve without

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-45886005888432221022007-04-22T10:06:00.000-07:002007-04-22T10:07:23.599-07:00

For those of you without an ice-cream maker, this recipe is a way for you to make a sophisticated frozen-dairy dessert without having to make the appliance purchase.1/2 cup peppermint candies (divided), I like the vintage looking ones, and buy the ones made with natural dyes when I can find them.1 1/2 cups heavy cream, chilled3 large organic eggs, separated1/2 cup granulated sugar (divided)1/3

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-60112127509739076062007-04-22T10:05:00.000-07:002007-04-22T10:06:23.309-07:00

You need a candy thermometer for this recipe.1 cup butter, cut into chunks1 1/2 cups granulated sugar3 tablespoons corn syrup3 tablespoons water2 cups well-chopped pecans, toasted (divided)1/2 pound (8 ounces) chocolate, cut into chunks - milk, semi, or bittersweet (your choice)Cover a baking sheet with wax paper and set aside.In a medium, thick-bottomed saucepan over medium/med-low heat add the

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-24926147233368871892007-04-22T10:04:00.000-07:002007-04-22T10:05:25.397-07:00

Vanilla dough:2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt8 tablespoons (1 stick) unsalted butter, softened1 cup sugar1 egg1 1/2 teaspoons vanilla extractChocolate dough:1 cup all-purpose flour1/2 cup unsweetened cocoa powder, Dutch process1/2 teaspoon baking soda1/4 teaspoon baking powder1/8 teaspoon salt8 tablespoons (1 stick) unsalted butter, softened1/2 cup (packed)

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-33510822981035999662007-04-22T10:03:00.000-07:002007-04-22T10:04:11.887-07:00

1/2 cup (1 stick) butter, softened1 cup light brown sugar3 tablespoons granulated sugar1 large egg2 teaspoons vanilla extract1-3/4 cups all purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 1/4 cups peppermint bark, crushedPreheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-17109515911289853152007-04-22T10:01:00.001-07:002007-04-22T10:01:44.780-07:00

One 1-pound loaf sourdough or other crusty bread3 cups milk1 cup chicken or vegetable broth3 large eggs1 teaspoon salt1/2 teaspoon freshly ground black pepper1/2 teaspoon dried dill1 pound asparagus3 to 4 ounces oyster mushrooms, coarsely chopped1/4 cup thinly sliced shallots1 cup (4 ounces) shredded Gruyere or Swiss cheesePreheat oven to 400 degrees. Spray a 9x13-inch baking pan or casserole

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-26836507272617508962007-04-22T09:59:00.000-07:002007-04-22T10:00:45.863-07:00

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...2 1/2 cups sprouted garbanzo beans (chickpeas) OR

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-20427200728718724972007-04-22T09:53:00.000-07:002007-04-22T09:59:20.701-07:00

4 tablespoons peanut oil 75 g dried shrimp100 g tofu, diced 2 eggs, lightly beaten 1/4 bunch kuchai (Chinese chives) 250 g bean sprouts 125 g cellophane noodles, cooked, rinsed with cold water 6 small red Thai chilli peppers, finely chopped 5 tablespoons fish sauce 1 1/2 tablespoon sugar 2 tablespoons ground peanuts 3 tablespoons lime juice 1 teaspoon paprika powderHeat the oil in a wok. Stir-fry

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-39156620188413946852007-03-24T00:25:00.001-07:002007-03-24T00:25:19.506-07:00

1 cup finely-ground cornmeal1 cup whole wheat pastry flour2 cups all-purpose flour1 1/2 teaspoons finely ground sea salt2 tablespoons baking powder3 tablespoons sugar1 cup unsalted butter, chilled, and cut into 1/4-inch chunks1 1/2+ cups milk1 egg, just the egg white1/3 cup jam (any flavor(s) you like)Preheat your oven to 425 degrees. Into a large bowl, or preferably, a food processor add the

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-75902233817363658412007-03-24T00:24:00.003-07:002007-03-24T00:24:38.106-07:00

2 cups pecans4-6 soft dates, pitted1 tablespoon maple syrup or raw honey2 tablespoons raw carob powder1 tablespoon cinnamon2 teaspoons ideally ground fresh nutmeg1 tablespoon non-alcohol vanilla extract (optional)Pinch sun-dried sea saltSoak 1 cup of the pecans in 2 cups fresh water for 2-4 hours. Drain and rinse.In a food processor, chop 1 cup of dry pecans into a fine meal. Set aside. Chop

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-81741726371509212462007-03-24T00:24:00.001-07:002007-03-24T00:24:16.859-07:00

1 pie crust (recipe for crust follows)6 peaches1 cup whole raw cashews (raw cashew pieces can be used)1/4 cup raw honey1/4 cup lemon juice1 tablespoon non-alcohol vanilla extract2 teaspoons cinnamon2 teaspoons nutmegPinch of sun-dried sea saltPrepare the pie crust (recipe below). To make the filling: Cut the peaches in half and remove the pits. Peel the peaches and slice into thin slices. Soak

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-61814972719196569722007-03-24T00:23:00.001-07:002007-03-24T00:23:13.741-07:00

Makes enough for a single crust 9-inch pie or a 9- to 11-inch tart, or for a double crust 9-inch pie.Active time: 10 minutesStart to finish: 1 1/4 hours (includes chilling)For a single crust pie or a tart1 1/4 cups all-purpose flour3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes2 tablespoons cold vegetable shortening1/4 teaspoon salt3-4 tablespoons ice waterFor a

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-65265061983928704512007-03-24T00:21:00.000-07:002007-03-24T00:22:50.810-07:00

Serves 6 to 8Active time: 40 minutesStart to finish: 5 1/2 hours (includes making dough and cooling)3 tablespoons all-purpose flour1 teaspoon finely grated lemon zest1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/8 teaspoon salt2/3 cup plus 1 tablespoon sugar2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges1 tablespoon fresh lemon juiceBasic Pastry Dough for a

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-9253888596535755532007-03-24T00:18:00.000-07:002007-03-24T00:19:18.107-07:00

Depending on the tartness of the berries you may need to adjust the amount of sugar.1 lb. 2 ounces (500 g) frozen or fresh lingonberries or cranberriesA scant cup (7 oz/200g) of caster (superfine) sugar (hs note: I just gave my regular granulated sugar a whirl in the food processor for 15-20 seconds)Finely grated rind and juice of 1 lemon1 small apple, peeled and coredRinse the berries, if

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-86697819727469819932007-03-24T00:17:00.000-07:002007-03-24T00:18:16.279-07:00

Stroopwafels go by different names here (I've seen them called honey wafers), and have different fillings ranging from caramel to honey or hazelnut. Look for them at natural food stores for starters.apples, pears, plum (or whatever seasonal fruit you'd like)a small tub of mascarpone cheesevanilla extractsugar honey (or agave nectar)stroopwafel cookiesPlace the stroopwafels under a broiler or in a

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-38599656740873737242007-03-24T00:15:00.001-07:002007-03-24T00:15:53.310-07:00

1 pound mascarpone cheese1 cup confectioner's sugar2 eggs beaten (hs note: leave these out if you are worried about eating raw eggs, it's still tasty)1 tablespoon vanilla3/4 cup heavy cream, whipped48 ladyfinger cookies (hs note: I used less, one 7 ounce package)6 ounces (3/4 cup) Porter beer1/2 cup brewed coffee, the stronger the better1/2 cup cocoaIn a large bowl mix together the mascarpone,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-80652326970617496982007-03-24T00:14:00.000-07:002007-03-24T00:17:07.518-07:00

Spiced Candied WalnutsPeanut or canola oil for deep-frying (hs note: has anyone seen an organic peanut oil out there?)Finely ground sea salt, preferably gray salt Freshly ground black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 4 cups walnut halves 1 cup confectioners' sugar, siftedPour the oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-37698150681318823772007-03-24T00:13:00.001-07:002007-03-24T00:13:51.646-07:00

generous 1 cup all-purpose flour1 egg, separated1 tablespoon, brandy1 tablespoon olive oil, plus extra for frying (hs note: I used a small saucepan and clarified butter for the fry part - frying one at a time)7 ounces amaretti2 tablespoons rum (hs note: I used more)confectioner's sugar for dustingPrepare a soft batter with the flour, egg yolk, brandy, olive oil and as much water as required (hs

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-31347788802686773762007-03-24T00:12:00.000-07:002007-03-24T00:13:17.994-07:00

1 pound of juicy, extra-ripe, orange-fleshed melon1/4 cup mild flavored honey (needs to be fluid, and you might use a bit less depending on the sweetness of the melon)1/2 cup organic whole milkgenerous pinch of saltCut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree. Add the milk, and salt. Now you want to sweeten to taste. If your

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-39699556366153614332007-03-24T00:11:00.001-07:002007-03-24T00:11:51.466-07:00

1 3/4 cups all-purpose flour1 tablespoon sugar1 tablespoon baking powder1/2 teaspoon salt8 tablespoons (1 stick) unsalted butter melted1 cup milk1/2 cup sour cream3 large eggsMaple syrup or jam, for servingHeat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-12496834383167747322007-03-24T00:10:00.001-07:002007-03-24T00:10:48.278-07:00

1 clove garlic, minced1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)3 tablespoons unbleached all-purpose flour1 3/4 cup dry white wine1/4 teaspoon freshly grated nutmegA splash or two of kirsch (opt)Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-15841583118666540702007-03-24T00:04:00.000-07:002007-03-24T00:09:53.424-07:00

1 tablespoon powdered buttermilk1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon lemon pepper1/2 teaspoon dried dill weed1/2 teaspoon powdered chicken bouillon or kosher salt1 tablespoon corn oil1/3 cup popcorn kernals2 tablespoons unsalted butterCombine the buttermilk, garlic powder, onion powder, lemon pepper, dill weed, and chicken bouillon in a small bowl.Heat the oil in a large

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-45493282441247301892007-02-23T19:30:00.001-08:002007-02-23T19:30:57.217-08:00

12 lady apples, washed and stemmed2 cups hazelnuts, toasted, peeled, and chopped1 cup sugar1/4 cup dark corn syrup1 cup heavy cream2 tablespoons unsalted butter1. Insert a 5-inch dowel or ice pop stick into the top of each apple. Place hazelnuts in a small bowl.2. Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-76039225538532169502007-02-23T19:29:00.002-08:002007-02-23T19:30:22.045-08:00

Gingersnap Crust: Place 2 1/2 cups loosely crumbled gingersnaps, 5T melted butter, and 3T sugar into a food processor and blend until mixture is the texture of coarse sand.Ice-cream Layer: Soften 2 1/2 cups high-quality vanilla ice-cream or frozen yogurt and stir in 1 cup chopped pineapple and 2/3 cup loosely crushed macadamia nuts.Whipped Cream Layer: Whip 1 1/2 cups of heavy cream sweetened

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-89767899411290300242007-02-23T19:29:00.001-08:002007-02-23T19:29:30.008-08:00

My method for making sherbert is short and sweet. I puree a couple cups of fresh or frozen fruit in a blender. I then add a can (14oz) of sweetened-condensed milk. Puree for a minute more, and then if I am using a fruit with lots of seeds (like raspberries) I strain into my Krups ice-creammaker.This sherbert is the essence of raspberry. It is rich, creamy, and smooth. You only need a little scoop

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-46251556802637123762007-02-23T19:25:00.001-08:002007-02-23T19:25:50.315-08:00

1 lb. Jacob's Cattle beans2 T. olive oil1 large onion, chopped1 red bell pepper, chopped5 cloves garlic, minced2T. ground, dried red chilies (I used med-hot Chimayo)1 1/2 T ground cumin2+ t. ground cinnamon 1 t. ground allspice4 1/2 cups water or vegetable stock1 12 oz. bottle Negro Modelo Mexican beer1 1/2 discs Ibarra Mexican chocolateRinse the beans, pick out any pebbles or dirt. Rehydrate

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-5104972328212742972007-02-23T19:24:00.000-08:002007-02-23T19:25:20.981-08:00

This recipe makes roughly 40 ounces of apple butter. So you can make 5 small 8-ounce jars (great as gifts or house warming presents), or a couple large sized jars, it's up to you.4 pounds of apples, peeled and cut into bite sized chunks (we used a mix of empire, gala, and Fuji apples - but any type of flavorful apple will do)Roughly 1/2 gallon of apple cider2 cups of sugar (use roughly 1/2 cup

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-64767720752567958552007-02-21T10:25:00.001-08:002007-02-21T10:25:37.886-08:00

The size of your baguette will determine how much butter and garlic you'll use. My dad uses roughly one head of garlic for each stick of butter.1 loaf artisan French bread or wide baguette1 - 2 heads of garlic1 - 2 sticks of unsalted butter1 bunch of chives (optional)zest of one lemon (optional)As told to me by my father. Slice that loaf of bread right up the middle so you have two halves (he

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-22378161682696475392007-02-21T10:23:00.001-08:002007-02-21T10:24:01.287-08:00

I used tatsoi, left over from this weekend's market, as the green in this recipe but feel free to experiment with other greens (chopped chard, spinach, arugula, etc). The recipe calls for 6 cups of stock/water. This can vary quite a bit depending on your pot and the grains, but you are likely to need between 4 1/2 - 6 cups. Sometimes I like to throw in a handful of chopped Meyer lemon segments in

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-15278575534321552132007-02-21T10:22:00.002-08:002007-02-21T10:23:25.665-08:00

Feel free to add a chopped tomato if you like, a bit of cilantro might be tasty as well. Many stores now sell reheatable naan bread - Whole Foods, etc. Totally fine for this recipe. Or, even better, stop into your favorite local Indian restaurant and pick up a stack to use for dipping.1 small white onion1 clove garlic, minced4 avocados1/2 lime1/2 teaspoon salt, or to tastea few big pinches of

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-43230813746625361272007-02-21T10:22:00.001-08:002007-02-21T10:22:43.678-08:00

If you aren't used to preparing food with curry paste err on the side of caution, some pastes are hotter than others. I used red curry paste - but expect that yellow or green would be delicious as well. I used a whole-grain angel hair pasta, but any spaghetti-type noodle will work. If you are boiling the pasta (and not using leftovers) run the noodles under cold water after draining to cool them

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-71174215076278177112007-02-21T10:21:00.000-08:002007-02-21T10:22:06.971-08:00

This is an ever-so-slightly adapted version of Skye's Cauliflower soup. I lightened it up a bit by easing off the Gorgonzola some - I had the soup for lunch and wanted something not so intensely flavored with blue cheese. I also converted it from the metric system. 1 medium cauliflower1 tablespoon unsalted butter2 smallish yellow onions, peeled and finely sliced4 thyme sprigs2 bay leavessea salt

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-27225752141777272602007-02-21T10:20:00.000-08:002007-02-21T10:21:47.913-08:00

You can make this in a pan or free form, one big one, or multiple smaller ones. I had caramelized onions left over from a previous recipe so I used them in the ricotta - don't be afraid to experiment with seasonal ingredients. You could even sweeten up the ricotta a bit when summer comes around and do a stone fruit or berry version. I very rarely use puff pastry, but when I do, I look for Dufour,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-88532750281177702892007-02-21T10:15:00.001-08:002007-02-21T10:15:49.030-08:00

1 1/2 pounds small potatoes, cut into wedges3 tablespoons extra virgin olive oilsea saltfreshly ground pepper1 lime1/3 cup Parmesan cheese, gratedPreheat oven to 375, oven racks in the middle.In a medium bowl toss the potato wedges with the olive oil, a few big pinches of sea salt and five or six cranks of the pepper grinder. Arrange the potatoes cut side down on a baking sheet. Place in the oven

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-64511288282803646802007-02-21T10:14:00.000-08:002007-02-21T10:15:04.345-08:00

I found petite dried ceci beans at a local Italian shop to use in this soup, but standard-sized beans work beautifully as well. I used a bit of vegetable bouillon to create a quick broth - the Rapunzel brand (regular with herbs) is a favorite. Soak your beans overnight or at the very least for a few hours before cooking the soup - in a pinch you could conceivably get away with using canned beans

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-46580239393437282512007-02-21T10:05:00.001-08:002007-02-21T10:05:54.352-08:00

4-inch segment of a thin day-old baguette1 medium head of cauliflower, washedextra-virgin olive oilscant 1/2 teaspoon salt2 cloves garlic, minced1 fresh red chile pepper, mincedPreheat oven to 400 degrees and place racks in the middle.Give the baguette a spin in a food processor until you have textured, not-too-fine bread crumbs.Trim the cauliflower. Get rid of the big stalks and stems and strive

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-21634286074524531952007-02-21T09:59:00.000-08:002007-02-21T10:00:20.502-08:00

1 1/2 pounds sweet potatoes, cleaned and left a bit damp1/2 cup plus 3 tablespoons heavy cream1/3 vanilla bean, split lengthwise and seeds scraped1 teaspoon grated orange zest (optional)2 tablespoons unsalted butter, at room temperaturekosher saltwhite pepper in a millPreheat the oven to 350F. Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-16154431669500249892007-02-21T09:58:00.000-08:002007-02-21T09:59:37.322-08:00

Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. Top with toasted pumpkin seeds.2 acorn squash, pumpkins, or other smallish winter squash3 tablespoons unsalted butter, room temperature1 14-ounce can coconut milk1 teaspoon (or more) red Thai

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-44486622439411097112007-01-13T21:49:00.001-08:002007-01-13T21:49:37.199-08:00

1 egg white1/4 cup natural cane sugar1/2 teaspoon cayenne pepperscant 1/2 teaspoon fine grained sea salt1 cup fresh pumpkin seedsPreheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-5653677670237939462007-01-13T21:48:00.001-08:002007-01-13T21:48:59.929-08:00

1 large loaf/slab of herb bread1 cup fresh or frozen cranberries1/2 cup unsweetened apple juice1 large onion, chopped1 cup dried figs, finely chopped1 cup sugared walnuts (see recipe below)1 tablespoon fresh sage, finely chopped1/4 cup unsalted butter, melted2/3 cup vegetable stock1/2 teaspoon fine grain sea saltfreshly ground black pepperPreheat oven to 375 degrees. Cut the bread into 1/2-inch

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-85093691638781105012007-01-13T21:47:00.000-08:002007-01-13T21:48:19.603-08:00

1 cup coconut milk (hs note: I used a full can)3 tablespoons honey1 package active dry yeast (2 1/4 teaspoons)1 1/2 cup peanuts1 1/2 teaspoons chili powder1/2 teaspoon ground cumin2 1/2 cups all-purpose flour2 1/2 cups whole-wheat flour1 teaspoon salt4 tablespoons unsalted butter, meltedBring the coconut milk to a boil in a small saucepan. Add the honey and stir continuously until the honey

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-47857797806228247762007-01-13T21:42:00.000-08:002007-01-13T21:46:04.118-08:00

2 cups purple jasmine rice (or substitute white jasmine rice)1 cup unsweetened coconut milk (don't use lite)1 1/2 cups water1 teaspoon fine grain sea salt4 medium shallots, thinly sliced1/4 cup unsalted butterA handful of cashews, chopped and toastedStart by rinsing the rice. You can do this by putting the rice in the thick-bottomed pan it is going to cook in. Fill the pot halfway with water,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-15442901593873043162007-01-07T07:49:00.000-08:002007-01-07T07:50:12.985-08:00

fresh shell beans (try a mix of fava, cranberry beans, butter beans), shelled, roughly three cups of beans1 pound fresh gnocchi1/2 pound chanterelle mushrooms (optional - if you can't get chanterelles, skip the mushrooms)a few sprigs of fresh thyme, leaves only3 medium shallots, thinly sliceda big handful of small cherry tomatoes, halvedclarified butter or extra virgin olive oilsplash of cream (

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-30708958884714742262007-01-07T07:47:00.000-08:002007-01-07T07:48:20.338-08:00

1 clove of garlic2 tablespoons of extra-virgin olive oil1 cup ricotta cheese1/2 cup fresh basil1 bunch of chives1/2 teaspoon fine grain sea saltMozzarella (preferably water-packed)Small heirloom tomatoes, sliced 1/4-inch thick1 flat slab of ciabatta, sturdy foccacia bread, or comparableSalt and pepperMake the basil-chive ricotta spread by combining the garlic, olive oil, ricotta, basil, chives,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-50994817132905956632007-01-07T07:46:00.000-08:002007-01-07T07:47:19.779-08:00

1 packet of extra-large wonton wrappers1/4 cup natural sugar, evaporated cane sugar1 1/2 teaspoons ground ginger1/4 teaspoon fine grain sea salt1 organic eggtiny splash of heavy cream1/4 cup mixed seedsSpecial equipment: cookie cuttersPreheat oven to 350 degrees and place racks in the middle. Line a couple baking sheets with Silpats or parchment paper. In a small bowl combine the sugar, ginger,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1991926158142289892007-01-07T07:44:00.000-08:002007-01-07T07:46:14.731-08:00

3/4 cup hulled pepitas1 cup tomatillos1/2 bunch epazote1/4 bunch cilantro, stemmed1/4 bunch parsley, stemmed3 cloves garlic1/2 jalapeno chile1 to 2 teaspoons kosher salt1 to 2 cups vegetable broth3 tablespoons oil1 pound goat cheesetortilla chipsTo prepare the sauce, preheat the oven to 350 degrees. Spread the pepitas on a baking sheet and toast, stirring occasionally, for 10 to 15 minutes, until

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-66447731966646801532007-01-06T07:16:00.000-08:002007-01-06T07:17:40.047-08:00

1/2 cup hazelnuts 1/4 cup coriander seeds 3 tablespoons sesame seeds 2 tablespoons cumin seeds 1 tablespoon black peppercorns 1 teaspoon fennel seeds 1 teaspoon dried mint leaves 1 teaspoon saltHeat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they don't burn. Remove from the heat and cool completely.

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-51972864053518888132007-01-06T07:15:00.000-08:002007-01-06T07:16:23.259-08:00

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1-inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt 1 cup

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-68909579060299347002007-01-06T07:14:00.001-08:002007-01-06T07:14:58.910-08:00

1 pound cranberry beans (like Borlotti) 8 cups of water 15 medium cloves of garlic, peeled and trimmed 2 big shallots (I might have used a white onion but didn't have one), sliced on the axis into thin crescents 2-3 dried smoked chiles (I used smoked serranos) but I suspect dried chipotles or even one or two chipotles from the can (in adobo sauce) would work nicely 2 teaspoons+

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-33496610102487556292007-01-06T07:12:00.000-08:002007-01-06T07:13:21.014-08:00

Crostini: 1 sweet baguette, cut into 1/4-inch thick slices 3 tablespoons olive oil a couple pinches of salt 1 large garlic clove, peeled. Chickpea spread: 1 cup dried chickpeas, rinsed and picked over 1 small new potato (Yukon Gold, Yellow Fin, etc), peeled and quartered 5-6 handfuls of spinach, washed well 1 small red onion, chopped zest of one lemon juice of 1/2

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-52085907818758082302007-01-06T07:04:00.000-08:002007-01-06T07:12:04.571-08:00

1 pound fresh egg pasta sheets (or make some from scratch) butter to prep baking dish 3 tablespoons extra-virgin olive oil 1 teaspoon fine grain sea salt 1 teaspoon crushed red pepper flakes 1 clove garlic, chopped 1 28-ounce can crushed organic tomatoes zest of one lemon 3 4-ounce balls of fresh mozzarella, torn up into little pieces a handful of slivered basil (

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-42987164647397156122007-01-05T07:23:00.000-08:002007-01-05T07:24:08.015-08:00

3 cups shelled edamame, or soy beans (about 12 ounces)2 Meyer lemons or regular lemons5 shiso leaves, sliced into a chiffonade3 tablespoons fruity extra virgin olive oil2 tablespoons rice vinegar2 tablespoons maple syrupKosher salt to tasteFreshly ground black pepper to tasteCook the edamame according to the package's instructions (the frozen kind are typically boiled for about 5 to 10 minutes).

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-4061777192972628062007-01-05T07:22:00.002-08:002007-01-05T07:23:21.855-08:00

4 tablespoons peanut oil75 g dried shrimp100 g tofu, diced2 eggs, lightly beaten1/4 bunch kuchai (Chinese chives)250 g bean sprouts125 g cellophane noodles, cooked, rinsed with cold water6 small red Thai chilli peppers, finely chopped5 tablespoons fish sauce1 1/2 tablespoon sugar2 tablespoons ground peanuts3 tablespoons lime juice1 teaspoon paprika powderHeat the oil in a wok. Stir-fry the shrimp

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-4485088690241545822007-01-05T07:22:00.001-08:002007-01-05T07:22:29.353-08:00

Before attempting to make the following souffles, you should be aware of the principles on which their preparations are based (SEE ABOVE). Time: 45 minutes. Serves 6.The simple but very delicate vanilla souffle is a warm family dessert par excellence. It can be made and appreciated at all times, particularly when we begin to run out of fruit. 4 deciliters (1 2/3 cups) of very good milk 100

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-23218263814494792212007-01-05T07:20:00.000-08:002007-01-05T07:21:46.441-08:00

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled 1 3/4 (.44 ounce) teaspoons salt 1 teaspoon (.11 ounce) instant yeast 1/4 cup (2 ounces) olive oil (optional) 1 3/4 cups (14 ounces) water, ice cold (40°F) Semolina flour or cornmeal for dusting1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-9128227476680411082007-01-05T07:15:00.000-08:002007-01-05T07:20:37.851-08:00

Ann's head notes The name of this salad is an homage to the ancient Chinese philosophy that all things in the universe contain elements of both yin and yang. Within each is the seed of the other, and when yin and yang work in harmony, all is good in the world. All is good in this salad, too. The crunchiness of the vegetables is the perfect counterpoint to the rich and creamy peanut dressing. 4

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-70014390285471439702007-01-05T07:13:00.000-08:002007-01-05T07:16:49.392-08:00

onions - 4 medium butter - 1 - 2 tablespoons a glass of white wine vegetable stock 6+ cups a small french loaf grated Gruyere, Emmental or other good melting cheese - a few generous handfulsSet the oven to 390 degrees. Peel the onions and cut them in half from tip to root, then lay them in a roasting tin and add the butter, salt and some pepper. Roast until they are tender and soft

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-17808882165981292892007-01-05T06:08:00.000-08:002007-01-05T07:13:26.592-08:00

8 to 10 slices Smart Bacon (or real bacon if you're not-veg) 3 tablespoons extra-virgin olive oil 2 onions, chopped 3 shallots, chopped 4 cloves garlic, chopped 4 cups diced, unpeeled new potatoes, any color (1/4-inch dice) 1 teaspoon salt 1 tablespoon Dijon mustard 4 cups organic milk (low-fat is fine) 1 cup Gruyere cheese, grated another 1 teaspoon salt freshly

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-62921229677079423752007-01-04T05:58:00.000-08:002007-01-04T05:59:28.186-08:00

2 tablespoons unsalted butter, at room temperature 1 head celery (about 1 3/4 pounds) 1 large shallot or 1 small yellow onion, finely minced (about 1/4 cup) 1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried Coarse salt and freshly ground black pepper 1/4 cup dry white wine or dry white vermouth 1 cup chicken stock, homemade (page 448) or store-bought (hs note: I used a veg. stock)1

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-45097791896188749172007-01-04T05:56:00.000-08:002007-01-04T05:58:09.795-08:00

1 cup pistachios, shelled, blanched and skinned (instructions below)1 cup almonds, blanched and skinned roughly 3/4 cup granulated sugar (next time I will prob. sweeten with a mild honey or light agave nectar)1/2 cup or so hot watercouple pinches of saltTo blanch the almonds and pistachios just drop them in a pot of boiling water for a minute or so. I use a slotted spoon to remove a couple of

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-90557062891301781342007-01-04T05:55:00.000-08:002007-01-04T05:56:00.928-08:00

1 cup pistachios, shelled, blanched and skinned (instructions below)1 cup almonds, blanched and skinned roughly 3/4 cup granulated sugar (next time I will prob. sweeten with a mild honey or light agave nectar)1/2 cup or so hot watercouple pinches of saltTo blanch the almonds and pistachios just drop them in a pot of boiling water for a minute or so. I use a slotted spoon to remove a couple of

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-49833335935762823322007-01-04T05:53:00.000-08:002007-01-04T05:54:47.855-08:00

Here is a version of the recipe that Sean demonstrated with some of my sidenotes worked in.2 cups peeled, sliced celery root (sliced roughly two/three credit cards thick)2 cups sliced Yukon Gold potatoes (sliced roughly two/three credit cards thick)A couple big glugs of extra virgin olive oil to coat the pan2 cups sliced leeks, white section only1/2 tablespoon garlic, minced1 teaspoon nutmeg,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-10183138215201098172007-01-03T06:06:00.002-08:002007-01-03T06:07:25.390-08:00

Start with a pound of cooked Butterscotch Calypso Beans. Don't drain them. Make sure they are still covered in enough water/pot liquor to move forward. To cook my beans this time around I just covered them with water, threw in 1/2 of a loosely chopped onion, and a chopped shallot. Let the whole pot simmer for 2 hours and 15 minutes and you are in business. If the water drops below the bean line,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-31013657554617273532007-01-03T06:06:00.001-08:002007-01-03T06:06:50.814-08:00

Mix 500g(18oz, 4 1/2 cups) plain (all-purpose) flour with 1 tablespoon vanilla-flavoured sugar (or a few drops of vanilla extract), 5-6 beaten eggs and a small pinch of salt. Gradually stir in 750 ml (1 1/4 pints, 3 1/4 cups) milk and 250 ml (8 fl oz, 1 cup) water. Flavour with a small glass of rum, Cognac, Calvados or Grand Marnier, depending on the recipe. Finally, add 40 g (1 1/2 oz, 3

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-73644524149021719892007-01-03T06:05:00.000-08:002007-01-03T06:06:15.450-08:00

Bring a saucepan of water to a boil. While the water is heating, remove the peas from their pods and place in a bowl. When the water reaches a boil, add some salt and the peas. You are just going to cook them for a very short time. Don't leave the stove. Somewhere between ten and thirty seconds. You want them just barely tender, so they still pop in your - mouth, no mushy overcooked peas please.

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-83133904828594348792007-01-03T06:03:00.000-08:002007-01-03T06:05:15.139-08:00

6 to 8 handfuls mixed salad greens or butter lettuce, washed and dried well (I used baby romaine this morning) 1 or 2 medium oranges, torn into pieces, pith removed (I used cara cara oranges this morning) 1 avocado, thinly sliced 1/2 cup or so toasted nuts (sliced almonds, pine nuts, etc) 1/2 cup sliced spring onions About 1/3 cup Citrus Parmesan Dressing (below)Wash and dry your

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-55317618327255048742007-01-01T08:46:00.002-08:002007-01-01T08:47:02.602-08:00

4 cups leftover mashed potatoes 1 cup all-purpose flour 3T soy margarine (I used butter) 1/2 teaspoon onion powder salt to taste 1/2 teaspoon ground white pepper 1/2 teaspoon cayenne pepper 4 large eggs, beaten, or 1 cup egg substitute 1/4 cup minced parsley 6 oz. Pepper Jack Cheese, shredded (I used a sharp white cheddar) 10 ounces fat-free cream cheese, softened1.

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-17169384197510229022007-01-01T08:46:00.001-08:002007-01-01T08:46:34.480-08:00

For the crust: 1/2 cup rolled oats 3 tablespoons sesame seeds 1 cup whole wheat pastry flour or whole spelt flour 1/2 teaspoon baking powder 3/4 teaspoon sea salt 1/2 teaspoon freshly milled black pepper 1/3 cup unflavored soy milk or water 1/3 cup light sesame oil or pure olive oil plus more for brushing the pan For the filling: 7 tablespoons extra-virgin olive oil

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-41968824638286020552007-01-01T08:08:00.001-08:002007-01-01T08:08:34.898-08:00

1 bunch broccoli, trimmed of tough ends 1 head cauliflower, quartered, core removed 2 medium yellow onions, sliced 1/4 inch, lengthwise 4 cloves garlic, finely chopped A generous pinch of saffron threads A generous pinch of red pepper flakes, more to taste 1 teaspoon fresh rosemary, finely chopped olive oil as needed 2 tablespoons golden raisins, plumped in warm water,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-76973896808564180992007-01-01T08:07:00.001-08:002007-01-01T08:07:57.513-08:00

48 (10 ounces) pitted dates 1/4 cup (2 ounces) heavy whipping cream 4 ounces bittersweet chocolate, finely chopped 48 (2 ounces) whole blanched almondsCut one side of the dates from top to bottom to expose the space that housed the pit.Bring the whipping cream to a boil in a small pan. Remove it from the heat. Add the chopped chocolate, and let it sit for 5 minutes. Whish the chocolate into

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-49093637536837161092006-12-30T09:42:00.000-08:002006-12-30T09:43:00.629-08:00

4 large cloves garlic, halved1 pound baby spinach leaves1 large bunch flat-leaf parsley, stems discarded1/2 cup celery leaves, coarsely chopped1/2 cup cilantro leaves , stemmed1/4 cup extra-virgin olive oil12 oil-cured black olives, pitted, rinsed, coarsely chopped1 1/4 teaspoons Spanish sweet smoked paprika (pimenton de la Vera)Pinch of cayennePinch of ground cumin1 tablespoon lemon juice, or

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-20797692746965496272006-12-30T09:41:00.000-08:002006-12-30T09:42:17.566-08:00

270 g (2 C) flour2 tsp baking powder (1 envelope)1 tsp baking soda150 g (2/3 C) butter, at room temperature300 g (1 1/4 C) white sugar4 eggs1 1/2 C (3 x 125 ml) plain yogurt or sour cream1 1/2 tsp vanilla extract2 Tbsp unsweetened cocoa powder60 g (1/3 C) chocolate chips2 Tbsp pistachio paste60 g (1/3 C) shelled pistachios, choppedGanache:-120 g (3 oz) baking dark chocolate-125 ml (1/2 C)

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-40049182266748399792006-12-30T09:40:00.001-08:002006-12-30T09:40:58.446-08:00

1 1/2 pounds medium gold beets1 1/2 pounds medium red beetsExtra virgin olive oilSaltFreshly ground black pepper6 small blood orangesBlood Orange Sherry Vinaigrette (recipe follows)1/4 pound baby arugula1/4 pound baby spinach1/4 cup sherry vinegar1/4 cup finely chopped chivesPreheat the oven to 400 degrees.Trim the tops and roots from the beets and wash well. Place the red beets on a piece of

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-14820274782149983822006-12-30T09:38:00.000-08:002006-12-30T09:39:58.800-08:00

1 clove garlic, minced1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)3 tablespoons unbleached all-purpose flour1 3/4 cup dry white wine1/4 teaspoon freshly grated nutmegA splash or two of kirsch (opt)Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1167054388757846702006-12-25T05:46:00.000-08:002006-12-25T05:46:28.760-08:00

Ingredients for chili paste:2 green hot chilies (Thai chilies)1 tablespoon chopped shallots1 teaspoon chopped galangal1/2 teaspoon chopped kaffir lime rind1 tablespoon chopped garlic1 tablespoon chopped lemongrass1 tablespoon chopped krachai1/4 teaspoon roasted cumin seeds1/4 teaspoon roasted coriander seeds1/2 teaspoon salt Other ingredients:1 cup sliced eggplants1/4 cup smaller

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1167054337958175952006-12-25T05:45:00.000-08:002006-12-25T05:45:37.960-08:00

3 tablespoons extra-virgin olive oil1 medium white or yellow onion, chopped3 cloves garlic, chopped2 1/2 to 3 cups sweet potatoes, peeled and diced into 1/4-inch pieces1/2 teaspoon salt (plus more to taste)1 tablespoon adobo sauce from a can of chipotle chilies (or more to taste)1 cup corn kernels, fresh or frozen2 cups cold whole or low-fat milk2 tablespoons cornstarch1 box puff pastry

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1167054229494130862006-12-25T05:43:00.000-08:002006-12-25T05:43:49.496-08:00

1 tablespoon unsalted butter2 cups pecans1/3 cup brown sugar1 teaspoon paprika1 teaspoon red chile powder3 tablespoons cider vinegar In a medium skillet over medium-high heat melt the butter and add the pecans. Saute for 2-3 minutes or until the pecans are lightly browned and smell toasty fragrant. Stir in the brown sugar, stir until it gets liquidy and lightly caramelized, about 3 minutes.

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1167054134146723072006-12-25T05:42:00.000-08:002006-12-25T05:42:14.150-08:00

5-6 chubby, red-fleshed sweet potatoesSplash of extra-virgin olive oilSalt and pepper 1-inch square of ginger, peeled and grated2 generous pinches of ground cinnamon or canela1 generous pinch of ground clovesZest of one lemon (orange zest would be good too)3T unsalted butter, melted and cooled a bit1/4 cup maple syrupSplash of milk (2T. or so)Splash of bourbon (2T. or so)1/4 freshly

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1167054057515430232006-12-25T05:40:00.000-08:002006-12-25T05:41:42.716-08:00

2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour1 cup dark brown sugar, lightly packed1 teaspoon baking soda3/4 teaspoon kosher salt7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen1/3 cup mild-flavored honey, such as clover5 tablespoons whole milk2 tablespoons pure vanilla extract For the topping: 3 tablespoons

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1166282199575790422006-12-16T07:16:00.001-08:002006-12-16T07:16:39.580-08:00

3/4 cup golden raisins1/2 cup Myer's dark rum2 ripe bananas, unpeeled2 cups cake flour2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt6 tablespoons unsalted butter, softened2/3 cup sugar2 large eggs1/2 cup unsweetened coconut milk1 teaspoon pure vanilla extract1/2 cup toasted pumpkin seedsPowdered sugar (optional) Preheat the oven to 325 degrees. In a small saucepan,

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1166282169995393302006-12-16T07:16:00.000-08:002006-12-16T07:16:09.996-08:00

1 lb. Jacob's Cattle beans2 T. olive oil1 large onion, chopped1 red bell pepper, chopped5 cloves garlic, minced2T. ground, dried red chilies (I used med-hot Chimayo)1 1/2 T ground cumin2+ t. ground cinnamon1 t. ground allspice4 1/2 cups water or vegetable stock1 12 oz. bottle Negro Modelo Mexican beer1 1/2 discs Ibarra Mexican chocolate Rinse the beans, pick out any pebbles or dirt.

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1166281532872692692006-12-16T07:05:00.000-08:002006-12-16T07:05:32.963-08:00

This is my slightly adapted vegetarian version - the book features this recipe with crab-meat and prawns. For the spice paste:Chilies - 4 or 5 small, hot red onesGarlic - 2 or 3 small clovesGinger - a small lump, about the size of a walnut in its shellLemon grass - 2 or 3 plump stalksCoriander seeds - a fewCoriander leaves - a few (hs note: cilantro for all you non-brits)Ground tumeric - a

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1166106228357059502006-12-14T06:23:00.002-08:002006-12-14T06:23:48.360-08:00

I suspect you could make this with plums with good results as well. 4 tablespoons unsalted butter1 tablespoon curry powder1 medium apple, cored and chopped3 green onions, washed, trimmed, and thinly sliced1 cup whole wheat couscous (or regular)1 3/4 cup water1 teaspoon sea salt1/2 cup pine nuts, toastedSmall handful of mint, chopped In a large saucepan over medium-high heat add 3

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1166106212833303132006-12-14T06:23:00.001-08:002006-12-14T06:23:32.836-08:00

This is a very adapted version of Peter Reinhart's dough using white whole wheat flour. There are a few corners that I'm in the habit of cutting with this dough, all reflected in the following recipe instructions. 4 1/2 cups King Arthur White Whole Wheat Flour1 3/4 teaspoons salt1 teaspoon instant yeast1/4 cup olive oil1 3/4 cups water, ice colda few tablespoons chopped herbs (optional)

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1166106192523079822006-12-14T06:23:00.000-08:002006-12-14T06:23:12.556-08:00

1 cup quinoa2 cups water1/2 teaspoon fine grain sea salt1 can garbanzo beans, or dried equivalent1/2 cup cilantro, chopped1/2 red onion, chopped Tahini Dressing:1 garlic clove, smashed and chopped1/4 cup tahiniZest of one lemonscant 1/4 cup fresh lemon juice2 tablespoons olive oil2 tablespoons hot waterscant 1/2 teaspoon fine grain sea salt Rinse the quinoa in a fine-meshed strainer. In

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1165937366700232732006-12-12T07:29:00.000-08:002006-12-12T07:29:26.703-08:00

This is a great make-ahead recipe. You can make a selection of dipping sauces in the days before you want to serve it and cook up the polenta in advance as well. The day of a party or dinner cut and bake-off the fries just before serving. 2 cups organic milk2 cups water1 1/2 cups polenta (see above)1 teaspoon fine grain sea salt1/2 cup grated Parmesan cheese1/4 cup melted clarified butter or

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1165937292409806552006-12-12T07:28:00.000-08:002006-12-12T07:28:12.426-08:00

1 (6-ounce) basket blueberries, rinsed1/4 cup natural granulated sugar (evaporated cane sugar)1/4 cup real-deal, PURE, maple syrup2 tablespoons water 2 cups white whole wheat flour1 teaspoon aluminum-free baking powder1/2 teaspoon baking soda1/3 cup natural granulated sugar (evaporated cane sugar)1/2 teaspoon fine grain sea salt2 1/4 cups organic buttermilk2 large organic eggs, lightly

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1165846885213226592006-12-11T06:21:00.000-08:002006-12-11T06:21:25.216-08:00

1 cup pecans, toasted and cooled to room temperature1 cup organic unsalted butter1/2 cup fine grain evaporated cane sugar (I used Alter-Eco brand)A splash of vanilla extractA splash of bourbon (optional)1 1/2 cups whole wheat pastry four1 cup oat flour1/2 teaspoon fine grain sea saltorganic powdered sugar for dusting Preheat the oven to 325 degrees. Puree the pecans in a food processor

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1165846840195796332006-12-11T06:20:00.000-08:002006-12-11T06:20:40.220-08:00

2 1/2 cups whole-wheat pastry flour2 tablespoons freshly ground espresso powder3/4 teaspoon aluminum-free baking soda3/4 teaspoon aluminum-free baking powder3/4 teaspoon finely ground sea salt1/2 cup natural cocoa or cacao powder (Scharffen B or Dagoba), not dutched 1 cup organic unsalted butter, room temperature (soft to the touch)2 cups fine-grained natural granulated sugar (evaporated

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1165685633180291682006-12-09T09:33:00.001-08:002006-12-09T09:33:53.186-08:00

Jeff Cox says: They're called "salvage" because they'll save you when you need a burst of energy and nutrition. Heidi notes: These taste delicious, but they came out pretty dry. Sweet, peanuty goodness with a nice puffed rice crunch. Getting them to stay in a bar shape was a bit of a challenge. I did a second batch and increased the ratio of sweet peanut-butter "glue" to dry ingredients by quite

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0tag:blogger.com,1999:blog-37555649.post-1165685609371682522006-12-09T09:33:00.000-08:002006-12-09T09:33:29.373-08:00

Chocolate Wafers:8 ounces organic butter, room temperature1 cup organic powdered sugar, (I use Wholesome Sweeteners brand)1 teaspoon natural vanilla extract1 cup cocoa powder (I use Dagoba's cacao powder)3/4 teaspoon fine grain sea salt1 1/2 cups whole wheat pastry flour Chocolate Peppermint Coating:1 pound good quality semi-sweet chocolate, chopped1/4 teaspoon plus a couple drops of

Jerryhttp://www.blogger.com/profile/16744390573891611683noreply@blogger.com0