Straight from the Net: Cool recipes

Posted: July 05, 2007

Here are recipes from several popular food blogs.



Zest and juice of 1 lemon

25 to 30 leaves fresh basil

1/4 cup flat-leaf parsley leaves

3 tablespoons honey

Salt and black pepper

cup extra-virgin olive oil

1 tablespoon poppy seeds

1 clove garlic, crushed

1 seedless cucumber, chopped

into bite-size pieces

1 pint red grape tomatoes, cut in half

1 pint yellow grape tomatoes, cut in half

In a blender or food processor, combine the lemon zest and juice with the basil, parsley, honey, salt and pepper. With the machine on, slowly pour in the olive oil. Transfer dressing to a bowl, add the poppy seeds and stir to combine.

For the salad, rub a salad bowl with the crushed garlic clove (adds garlic flavor without overpowering the salad). Discard the garlic and add the cucumbers and red and yellow tomatoes to the bowl. Pour the dressing over the salad and toss to combine. Makes 4 servings.



6 Anjou pears

1 vanilla bean

3 1/2 cups sugar or vanilla sugar

1/2 extra cup sugar or vanilla


5 strips lemon zest

6 cups water

Use a vegetable peeler to scrape 5 strips of zest (the yellow part of the rind) off a lemon. Cut open the vanilla bean and scrape out the seeds.

Place the vanilla pod and seeds, lemon zest strips, sugar/vanilla sugar and water in a pot. Let it come to a boil so that all the sugar has dissolved. Reduce heat to medium.

Peel the pears and cut off a small portion of the bottom so they can stand up straight (for easy cutting later). Place in the water for about 10 minutes.

Cut the fruit off the pears and discard the cores and stems. Puree in a blender with 2 cups of the poaching liquid and 1/2 cup of sugar/vanilla mixture. Let cool in the fridge.

Place in your ice-cream maker and proceed according to the manufacturer's directions. Makes 4-6 servings.

Note: Save the rest of the poaching liquid, filter the solids out and, in a saucepan over medium heat, dissolve an equal part of sugar into the liquid to make a rockin' simple syrup for cocktails, especially paired with Absolut Pear over ice.



1/2 cup butter

1/2 cup butter-flavored shortening

cup brown sugar

1/4 cup white sugar

1 egg

1 egg yolk

1 teaspoon almond extract

1 cup flour

1/2 teaspoon baking soda

1 cup crushed potato chips

1/2 cup trail mix*

1/2 cup chocolate chips

Preheat oven to 385 degrees. Cream butter, shortening and sugars until light and creamy. Add the egg and egg yolk while mixing, and then add the almond extract.

Add the flour and baking soda, stirring until just incorporated. Fold in the crushed potato chips, followed by the trail mix and chocolate chips.

Drop tablespoonfuls of cookie dough onto parchment-lined baking sheets. Bake for 8-10 minutes or until they brown to your liking.


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