March 14, 2013
Makes 8 servings 1/4 cup olive oil 1 large onion, chopped 3 carrots, peeled and chopped 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 2 teaspoons salt 3 cups water 1 cup broccoli florets 3 medium zucchini, cut into small dice 1 can (15.5 ounce) diced tomatoes 2 cups kale, ribs removed, and coarsely chopped Two cubes of chicken bouillon, or more to taste 1 can (15.5 ounces) cannellini beans, with liquid Grated Parmesan cheese, for serving 1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
January 17, 2013 |
Few things are more promising than a piping-hot bowl of French onion soup placed before you on a brisk day, its fragrant liquid beneath a toasted raft topped with golden cheese that will soon be stringing from your mouth. How frustrating, then, to discover something skimpy, with bready mush and pale onions, devoid of flavor. Having been subjected to three such disappointing examples at restaurants in the fall, I decided to work through what it takes to make a soul-satisfying version.
January 17, 2013 |
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side. Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
January 10, 2013
Makes about 21 puffs or 5-7 servings 1 medium onion, cut into 8 wedges 2 pounds Yukon Gold potatoes, peeled and cut into quarters, or into sixths if the potatoes are large 2 tablespoons unsalted butter 2 large egg yolks, plus 1 whole egg 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper...
December 20, 2012
Makes 10 servings ½ pound unsalted butter 1 white onion, thinly sliced 1 leek, white part only, sliced and washed 1 small head of fennel, sliced thin Salt and white pepper, to taste 1 cup water 3 pounds washed baby spinach (or 3 bunches of green Swiss chard, stemmed, chopped, and washed thoroughly) 2 tablespoons olive oil 1. For the soubise onion puree: Melt butter in a heavy-bottomed sauce pot on low heat. Add the onion, leek, and fennel.
September 14, 2012 |
HERE'S A recipe for Pork Albondigas from Christina Wilson's winning dinner menu on Season 10 of Fox's "Hell's Kitchen. " It has the same proportions as the dish did for the show. It makes about 60 small meatballs - perfect for a party. PORK ALBONDIGAS 2 cups Spanish onion, small dice 2 tablespoons garlic, minced 2 tablespoons shallots, fine dice 1 4-inch piece ginger, grated 4 tablespoons ground cumin 4 tablespoons ground coriander 3 tablespoons kosher salt 1 tablespoon coarse-ground black pepper 3 tablespoons unsalted butter 2 pounds ground pork 2 pounds hot Italian sausage, removed from casing 3 large eggs 1 cup panko bread crumbs 1 bunch cilantro, cleaned, picked and chiffonade chopped 2 bunches scallions, chiffonade 1/2 bunch mint, cleaned, picked and chiffonade 3 Serrano chilis, seeded and minced Salt and pepper to taste In a saucepan over medium flame, heat the butter and sauté the onion until translucent, about 5 minutes.
August 30, 2012 |
Choose large, firm tomatoes for this, because they need to yield enough chopped flesh to add to the filling and because they will serve as edible vessels for the eggs. Cheese-Baked Egg-Stuffed Tomatoes 2 or 3 servings 3 whole-wheat pitas or 1 large flatbread 2 or 3 large tomatoes 2 medium cloves garlic 1 small onion 1 tablespoon olive oil Leaves from 2 sprigs marjoram 1/2 teaspoon ground turmeric 2 or 3 large eggs Kosher salt Freshly ground black pepper 31/2 ounces freshly grated hard cheese, such as pecorino Romano 1 teaspoon dried za'atar (may substitute sweet paprika)
August 17, 2012
Gregory Powell, 79, who was convicted of killing a Los Angeles police officer during an infamous kidnapping that inspired The Onion Field , has died in prison in Vacaville, Calif., authorities said. He spent nearly 50 years behind bars and was denied release several times, including last year when he told a parole board he was dying and wanted to spend his last days outside prison. Powell and Jimmy Lee Smith were convicted of abducting Officers Ian Campbell and Karl Hettinger in Hollywood in March 1963 after being pulled over for an illegal U-turn.
August 14, 2012 |
LOS ANGELES - Gregory Powell, who was convicted of killing a Los Angeles police officer during an infamous kidnapping that inspired the true-crime book and movie "The Onion Field," has died in prison at age 79, authorities said Monday. Powell died late Sunday in a hospice at the California Medical Facility, a men's prison in the Northern California city of Vacaville, according to the California Department of Corrections and Rehabilitation. Powell spent nearly 50 years behind bars and was denied release several times, including last year when he told a parole board that he was dying and wanted to spend his last days outside prison.
June 28, 2012
1 tablespoon bacon drippings ¼ cup sherry vinegar 3 medium-sized yellow onions, sliced thin 4 or 5 sprigs of fresh thyme 1. Cut the onions into thin slices. Add the bacon drippings to a medium skillet and heat over medium heat. When hot, add the onions. 2. Cook the onions, stirring occasionally, until translucent, about 5 to 7 minutes, then lower the heat a little and continue cooking. After another 5 to 7 minutes, when the onions are golden brown, pour in the sherry vinegar, add the thyme, and stir well.