January 28, 2016
Makes 8-10 servings 2 tablespoons olive oil 1 medium onion, diced 2 carrots, diced 2 stalks of celery, diced 4 cloves garlic, minced 2 oil-packed anchovy fillets 1 teaspoon minced fresh thyme or rosemary 1/2 teaspoon red pepper flakes 2 zucchini, diced 6 cups chicken broth 4 cups cannellini beans (canned, or dried beans soaked overnight until tender) 1 15-ounce can diced tomatoes 1 head escarole, trimmed, washed, and coarsely chopped 3 cans Italian albacore tuna packed in olive oil, drained Salt, pepper to taste 1. In a large, heavy soup pot, heat olive oil, then add onion, carrots, celery, and garlic, and sauté until tender.
April 19, 2012 |
1 stick butter 1/4 cup flour 1/2quart heavy cream 3/4 cup Fontina cheese 3/4 cup Gruyere Cheese 3/4 cup Swiss cheese 1 1/2 tablespoons onion powder 1/2 tablespoon cayenne pepper 1 1/2 tablespoons Worcestershire sauce 1 pound macaroni Salt and pepper to taste 1. To make roux, melt one stick of butter in a pan over medium-high heat. Add flour and whisk until combined and color starts to darken; set aside to cool.
January 21, 2016
Makes 6 servings 3 cups of celery diced into 1/2-inch cubes 3 tablespoons butter 6 cup beef broth 1/2 cup Arborio rice Parmesan cheese grated 1. Place butter and celery in soup pot, cover, and cook over medium flame for 10 to 12 minutes. Stir occasionally and make sure you don't overcook (mushy celery . . . bad) 2. Add broth and bring to boil; salt if needed. 3. Add rice, cook for 15 minutes more or until rice is al dente. 4. Serve with grated cheese.
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.
May 2, 2013
Makes 12 muffins Butter to grease muffin tin 1 cup flour 3/4 cup cornmeal 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 egg 4 tablespoons (½ stick) unsalted butter, melted 1. Preheat oven to 425° F. Grease pan with butter. 2. Mix together next five ingredients in a bowl. 3. Measure the milk into a glass measuring cup, add the egg, and whisk to combine. 4. Make a little well in the center of the dry ingredients and pour in the egg-milk mixture.
May 2, 2013
Makes 6 to 8 servings 3 onions, chopped 2 tablespoons olive oil 1 pound ground turkey 2 cloves garlic, minced 3 red or orange bell peppers, cored, seeded, and diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1 15.5 ounce can kidney beans 2 tablespoons dried basil Fresh ground black pepper For serving: grated cheddar, sour cream (or Greek yogurt)
April 5, 2012
2 ounces butter 6 large Spanish onions, peeled and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.
April 19, 2012
1 pound snow peas, ends trimmed 1 tablespoon mild white miso paste 2 teaspoons tamari 2 teaspoons sesame oil 1 teaspoon rice wine vinegar 1/4 cup scallions, rough chopped 1 small garlic clove 1/4 cup water 1 teaspoon canola or peanut oil 1/4 to 1/2 teaspoon black pepper 1. Lightly steam, boil, or water-sauté the snow peas until they turn bright green. Then drain the water. 2. Combine the rest of the ingredients in a food processor and process until smooth.
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.
May 24, 2012
2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon 1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.