June 28, 2012
8 to 10 shiitake mushrooms 2 tablespoons sesame oil ¼ cup Banyuls vinegar (balsamic or sherry can substitute) ¼ cup soy sauce 1 tablespoon brown sugar 1 teaspoon togarashi pepper 1. Julienne the shiitake mushrooms, and heat the oil in a medium sauté pan over a medium flame. 2. Add the sliced mushrooms and cook, stirring occasionally (while keeping an eye on the flame to prevent them from browning) until they have lost some of their moisture and begin to feel spongy, 7 to 10 minutes.
June 28, 2012
½ cup mayonnaise 2 teaspoons soy sauce 1 teaspoon fresh lime juice ½ teaspoon rice wine vinegar ¼ teaspoon pimenton or smoked paprika 1 medium kosher dill pickle, diced 1. Combine all ingredients except the pickle. 2. Dice the pickle into small cubes, and combine with mayonnaise mixture. Per serving: 48 calories, trace protein, 3 grams carbohydrates, 1 gram sugar, 4 grams fat, 3 milligrams cholesterol, 222 milligrams sodium, no dietary fiber.
May 31, 2012
2 tablespoons malt vinegar 3 tablespoons wheat beer such as Franziskaner or Schneider Original 1 teaspoon salt Black pepper to taste 1 shallot, minced 1 tablespoon minced chives 1/2 cup vegetable oil 1 tablespoon honey 1. Combine all ingredients in a glass jar with a tight-fitting lid. 2. Shake to blend, and use immediately or keep in the refrigerator for up to a week. From chef Jeremy Nolen of Brauhaus Schmitz Per serving: 176 calories, 3 grams carbohydrates, 3 grams sugar, 18 grams fat, no cholesterol, 388 milligrams sodium, no dietary fiber
May 27, 2010 |
Pasta with baby artichokes and ham is a simple dish that's easy to prepare. Skewered shrimp adds a colorful and light touch to this quick Italian meal. To save a cooking step, the shrimp can be added to the skillet with the garlic and ham instead of cooking them on a skewer. Skewered Shrimp 1. Mix the olive oil and garlic together in a plastic bag. Add the shrimp and marinate 10 minutes, while making the pasta. 2. Preheat broiler. Place 5 shrimp on each skewer.
April 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1. Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2. Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3. Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
July 12, 2012 |
1 cup flour ½ cup brown sugar 6 tablespoons butter, cut into 6 pieces Pinch of salt 1. In the bowl of a food processor, blend ingredients well. Note: Favorite Crisp Topping Variations: 1. Add ½ cup walnuts, pecans, or almonds. 2. Substitute up to ½ cup of rolled oats for some of the flour. 3. Add 1 teaspoon cinnamon or cardamom to the mixture. 4. Use vegetable oil instead of butter. 5. Add 2 more tablespoons butter for a more crumbly topping.
July 12, 2012 |
5 cups pitted sour cherries (or other fruit) 2/3 cup sugar (brown or white) 1 to 1¼ cups Basic Crisp Topping 1. Preheat oven to 350 degrees. Butter 6 to 8 ramekins (depending on ramekin size). 2. Mix the cherries with the sugar. Fill the ramekins with the sweetened fruit to within a half inch of the top. Cover fruit with desired amount of crisp topping. 3. Place on a baking sheet and cook for 20 to 25 minutes until the topping is well browned and the cherries are bubbling and thickened slightly.
July 19, 2012 |
1 medium onion, roughly chopped 2 green sweet peppers, seeded, deveined, and roughly chopped 2 ripe avocados, peeled and seeded 2 cloves garlic ½ bunch fresh parsley leaves ½ bunch fresh cilantro leaves 1/3 cup red wine vinegar 1 tablespoon salt or to taste ¼ teaspoon black pepper 1 cup vegetable oil 1. Put all but the vegetable oil in a food processor and process until mostly smooth. Add the oil in a stream with the processor running until smooth.
September 23, 2010 |
A juicy steak with a walnut topping and a tomato and bean salad are easy enough for a weeknight and special enough for a weekend dinner with friends. The crunchy nut coating contrasts with the tender meat, and hot-pepper jelly lends a surprise punch. Walnut-Crusted Steak 1. Heat a nonstick skillet over medium-high and spray with olive oil spray. Add steak and cook 5 minutes. Turn. 2. Spread hot pepper jelly over the cooked side. Press the walnuts into the steak.
September 24, 2009 |
Tuna steaks are a treat on the grill. The flavor varies with the species of tuna. Yellowfin tuna, also known as ahi, is delicately flavored and works well for this recipe. Arugula is mostly used in cold salads. Anna, my Italian friend, likes to serve her arugula cooked, with pasta. Barbecued Balsamic Tuna 1. Preheat grill. Mix the olive oil, balsamic vinegar, and garlic together in a plastic self-seal bag or bowl. Rinse the tuna and add to the marinade. Let marinate 15 minutes, turning once during that time.