Serves four Extra virgin olive oil for sauteing 4 shallots, finely chopped 1 clove garlic, minced 4 or 5 leaves of fresh sage, chopped 1 sprig fresh rosemary, leaves, chopped 1/2 teaspoon paprika Sea salt and freshly ground black pepper to taste 1 tablespoon balsamic vinegar 1 […]
Read more →
Serves four to six 3 to 4 boneless pork tenderloins (3/4 pound@) or two large tenderloins (1-1/2 pound@) 3 whole cloves garlic, slivered For the paste/rub: 6 cloves, garlic, minced 2 ancho chili, seeded and ribs removed, chopped 2 jalapeno chilies, seeded and ribs removed, chopped […]
Read more →
Classic French cooking technique Serves four 4, 5 to 6-ounce boneless skate wings About 1 quart water or more to cover the fish 1/2 cup red wine vinegar for poaching 2 sprigs fresh thyme 1 teaspoon sea salt 1/4 to 1/2 teaspoon black peppercorns 2 bay leaves […]
Read more →
Serves four 4, 5 to 6-ounce boneless skate wings, soaked in acidulated water (3 cups cold water, 1/3 cup red wine or 1/4 cup fresh lemon juice) for 1 hour, drained and patted dry with paper towels Sea salt and freshly ground black pepper, to taste 1 […]
Read more →
Most likely you’re a veteran soup maker, but in the case you’d like to elevate your repertoire from good to extraordinary tasting using the same ingredients, here are a few tips. First, sauté the protein (beef, sausage, pork, chicken, turkey, etc.) in it’s own fat or a […]
Read more →Adapted from mangoes & curry leaves, by Naomi Duguid and Jeffrey Alford. Artisan, New York 2005 Serves five to six 1 large head cauliflower, leaves and core removed and cut into large florets 1/4 cup safflower or avocado oil 1 teaspoon cumin seeds 1 bay leaf 1 […]
Read more →Serves six About 3 tablespoons olive oil 2 teaspoons unsalted butter 2 large leeks, white parts only, chopped 1 large clove garlic, minced 1 whole head cauliflower, separated into florets 1 carrot, peeled and chopped 1 stalk celery, peeled to remove strings, sliced Sea salt and freshly […]
Read more →Yield about three cups 3 medium eggplants, about 2 1/2 to 3 pounds total Sea salt for sprinkling 4 to 5 cloves garlic, minced 1 shallot, minced 1/4 teaspoon ground cumin or more to taste 2 teaspoons Za’atar 1/3 cup chopped fresh parsley 2 large firm ripe […]
Read more →
Serves four to six 8 to 12 Japanese eggplants, or assorted small eggplants, unpeeled, ends removed and discarded About 1/4 cup safflower oil About 3 inches fresh ginger, peeled and minced 1 large clove garlic, minced About 1 tablespoon finely minced Jalapeno pepper or more to taste […]
Read more →Serves four to six 1 tablespoon olive oil or more as needed 1 1/2 bunch scallions, chopped 1 1/2 cup Brown Basmati Rice 1 tablespoon chopped fresh parsley Sea salt and freshly ground black pepper to taste 1/2 cup dried blueberries 3 cups good quality chicken stock, […]
Read more →