August 18, 2016
Makes 4 to 5 servings For the peaches: 3 tablespoons butter 4 peaches, peeled and sliced into thick pieces 2 tablespoons brown sugar Several basil leaves, sliced thin 1/2 pint raspberries For the Caramel Almonds: 1/2 cup brown sugar 1/2 cup sliced almonds 1 tablespoon butter or 1 tablespoon heavy cream 1. Preheat oven to 450 degrees. Use 1 tablespoon of the butter to grease a baking dish or sheet pan. Place the peaches on baking sheet, dot with butter, and sprinkle a bit of the brown sugar onto each slice.
June 30, 2016
Makes 12 servings For the biscuits: 5 cups all-purpose flour 11/4 teaspoons salt 1 teaspoon baking soda ¼ teaspoon baking powder 11/2 cups 83 percent European style cultured butter (unsalted), chilled and cut into small cubes 2 cups buttermilk 1 to 2 tablespoons heavy cream For the gravy: 4 tablespoons butter 1 pound pork breakfast sausage (uncased) 2 teaspoons fresh ground black pepper 1/3 cup flour 1 quart whole milk Salt to taste 1. Make the biscuits: Preheat oven to 425 F. Combine dry ingredients in a bowl, and whisk to break up any lumps.
June 16, 2016
Makes 2 servings 4 slices of your bread of choice 1/4 cup crunchy peanut butter 1 cup sour cherries Sea salt, to taste 1. Toast bread, slather with crunchy peanut butter, stud with sour cherries, and sprinkle with sea salt. Per Serving (with wheat bread) : 458 calories; 16 grams protein; 61 grams carbohydrates; 6 grams sugar; 18 grams fat; no cholesterol; 433 milligrams sodium; 6 grams dietary fiber.
June 12, 2016 |
Sunny's Omelet Makes 2 servings 2 teaspoons olive oil 4 ounces baby spinach 4 ounces of white mushrooms, sliced Sprig of fresh or pinch of dried thyme (optional) 4 large eggs 2 teaspoons butter 1. Preheat a 10-inch nonstick sauté pan over medium heat for 2-3 minutes. 2. When the pan is hot, add oil to the pan and swirl to coat the bottom. 3. Add the mushrooms and thyme (if using) to the pan and sauté for 3-5 minutes. 4. If you used a sprig of fresh thyme, remove it and discard, add the spinach to the pan with the mushrooms, and add a pinch of salt and a pinch of pepper (optional)
June 3, 2016
Makes 8 servings 5½ pounds beef cheeks 3 12-ounce bottles Flemish red ale 1 bouquet garni (sprigs of herbs such as thyme, bay leaf, basil, and rosemary tied together in a bundle) 1 pound onions, peeled and chopped Oil or butter for sauteing 1 quart veal stock ½ cup vinegar 8 tablespoons mustard 31/2 ounce slice gingerbread 1. The day before serving, cut the beef cheeks into pieces about 1½ inch square and place in a bowl along with three-quarters of the beer and the bouquet garni.
May 5, 2016
DEAR ABBY: I have been in a serious relationship with my boyfriend for two years. He shared with me that he was sexually abused by a cousin for years as a child. He told me he has never disclosed it to anyone but me. My boyfriend says he has come to terms with the abuse and his abuser, but I'm not sure it's true. He became really upset when he spoke about it the one time, and we haven't discussed it since. I'm afraid to pry, but I think he may need help. His abuser is still present in his life.
April 29, 2016
Makes 16 biscuits with strawberry topping For the topping: 2 pints strawberries 1 tablespoon sugar 8 ounces vanilla yogurt For the biscuits: 11/2 cups flour 1/4 teaspoon salt 4 teaspoons sugar 2 teaspoons baking powder 6 tablespoons cold butter 3/4 cup whole milk 1. Preheat the oven to 400 degrees F. 2. Wash, hull, and slice the strawberries. Place them in a bowl and sprinkle with the sugar. Set aside. 3. Stir together flour, salt, sugar, and baking powder in a large bowl.
April 22, 2016
Makes 8 servings 1/4 cup butter, melted 1 cup cornmeal 3/4 cup flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 2 eggs 1 cup milk 1/2 cup grated Cheddar cheese 1. Preheat oven to 350 F. 2. Melt butter in cast-iron pan. 3. Combine cornmeal, flour, sugar, salt, and baking powder in medium mixing bowl. 4. Crack eggs into a larger mixing bowl. Add the milk and the remainder of the butter after greasing the skillet.
April 22, 2016
Makes 4 servings 2 cups spinach 11/2 cups flat leaf parsley 1/2 cup celery leaves 4 medium-size Idaho potatoes 3/8 cup matzo meal, plus 1/2 cup more for dusting 1 egg 1 tablespoon Kosher salt, plus 1/4 cup for salting the water 1/4 cup olive oil 4 tablespoons butter 1 teaspoon ground black pepper Juice of 1/2 a lemon 1/2 cup grated raclette cheese, or Gruyere if raclette is unavailable ...
April 1, 2016
Makes 4 servings 1 recipe basic polenta 11/2 teaspoons butter (for the casserole dish) 4 links of mild Italian salmon sausage, sliced into bite-size pieces 1/2 cup grated parmesan cheese 1 tablespoon olive oil 11/2 cup tomato sauce (homemade if possible) 8 ounces mozzarella cheese, grated Basic Polenta 3 cups nonfat milk 1 tablespoon butter 1 teaspoon sugar 1/2 teaspoon salt 1 cup stone ground yellow cornmeal 1. Preheat oven to 375 degrees.