[amd-zlrecipe-recipe:5] … [Read more...]
Archives for June 2014
Potato Leek Soup
Potato Leek Soup Save Print Ingredients 1 lb yukon gold potatoes, cubed 0.20 lbs. leeks, washed, sliced 0.20 lbs. fennel, washed, sliced 0.20 lbs. carrots, washed, sliced ⅛ lbs. onion, sliced teaspoons fresh thyme, chopped 1.07 teaspoon olive oil ¾ teaspoon salt pepper to taste 1 quarts veg stock, approx Instructions Add oil to pot heating at medium, … [Read more...]
Spiced Cauliflower
[amd-zlrecipe-recipe:4] … [Read more...]
Hazelnut Chocolate Bark
Hazelnut chocolate bark was first conceived in culinary heaven. That said, the secret to well-made chocolate is called tempering, which is a process of melting it to a temperature somewhere between 115 and 120 degrees F, then letting it cool to 80 degrees or slightly above, and then warming it slightly, to between 88 and 91 degrees. This gives the finished chocolate that … [Read more...]
Shaved Brussels Sprout Slaw
My friendship with Brussels sprouts has always been predicated on specific methods of preparation. I hated them as a child because they had always been overcooked to the point where they were hideously mushy and smelled like socks that had been on someone’s sweaty feet for a week. I had come up with a couple of approaches to cooking them, but one day I began wondering how I … [Read more...]
Bitter Melon Salad
Bitter melon salad is one of those things you either love or hate. It has a very bitter taste (hence the name), but it does grow on you if you can deal with the initial shock. It is extremely good for you. In Chinese medicine, it is used as a medicinal herb for treating all sorts of ailments, including diabetes and anemia. The best variety is found at Indian groceries, where it … [Read more...]
Asparagus with Cannellini
This is one of those Mediterranean-style dishes that are perfect served hot, at room temperature, or cold - wonderfully versatile for entertaining. Throwing the tomato and basil in at the end, off the heat, is the secret to the success of this feat of flavor and texture. If at all possible, use freshly picked, vine-ripened tomatoes and very fresh, verdant basil; even the most … [Read more...]