INGREDIENTS 2/3 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/2 cup plain yogurt 2 eggs, separated 1 tablespoon unsalted butter, melted 2 tablespoons sugar 2 cups apples, such as Granny Smith or Gala, peeled, … Read More →
Category Archives: Gourmet Side Dishes
Sweet Potato Gnocchi with Fried Sage and Brown Butter
Yield: Makes 10 to 12 servings Ingredients: 2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces) 2 tablespoons (packed) … Read More →
Homemade Corn Tortillas
2 cups masa harina (flour for corn tortillas) 1 1/3 cups warm water ¼ teaspoon salt In a large bowl, mix the masa, water and salt together with your hands until combined. Knead the dough very well until moist and smooth, but not sticky, about … Read More →
Thai Basil Chicken Soup with Asparagus
4 servings Ingredients Thai Basil Chicken Broth: 1 whole chicken, (about 2 1/2 to 3 pounds) 12 ounces shiitake mushrooms, stems and caps separated, reserving caps for crepes 1 celery stalk, cut in half 1 medium carrot, peeled and cut in half 1 medium onion, … Read More →
Grilling Or Roasting Corn on The Cob
Grilled Corn on the Cob is a popular menu item for barbecues and clambakes, and it’s easy to do. Grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests. Fresh corn on the cob can be … Read More →
Pan Roasted Chilean Sea Bass with Lemon Vinaigrette
Lemon Mint Vinaigrette: 1 egg yolk* 1 teaspoon water 3 teaspoons Sherry wine vinegar 1 tablespoon lemon juice, fresh 2/3 cup olive oil 2 teaspoons tarragon leaves 1 tablespoon onion, minced 2/3 teaspoon lemon pepper 1/4-ounce chives For the Lemon Mint Vinaigrette: In a mixing … Read More →
Roasted Eggplant and Red Pepper Pasta Salad
Ingredients a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes 1 tablespoon coarse salt 5 tablespoons olive oil 1 pound orzo 2 red bell peppers, roasted and chopped 1/4 cup pine nuts, toasted golden 2 tablespoons finely chopped fresh parsley leaves 1/4 cup fresh … Read More →
Roasted Sweet Onions Stuffed With Manchego Cheese-Toasted Cumin
Manchego is a nutty, semi hard Spanish sheep cheese blended here with aged Romano cheese from Italy. Flat-leaf parsley adds color to the ensemble, while the toasted cumin lends an exotic component. Serve this as a side dish with meats or fish, or feature it … Read More →
Acini-de-pepe with Garlic and Olives
1/2 pound acini di pepe or orzo (1 1/4 cups) 1 tablespoon olive oil 2 tablespoon unsalted butter 4 garlic cloves, minced (1 1/2 tablespoon) 1/4 teaspoon hot red-pepper flakes 2 tablespoons flat leaf parsley, chopped fine 2 teaspoons chives, cut fine. Cook acini di … Read More →
Herb Grilled Maine Lobster Tail on Arugula with Chive Ricotta Gnocchi & Corn Milk
Grilled Maine Lobster Tail Ingredients 4 each Maine Lobster Tail, split and deveined 4 oz. Unsalted Butter 1/2 teaspoon Thyme , minced 1/2 teaspoon Chive, minced 1/2 teaspoon Rosemary , minced Salt and Pepper, To Taste Maine Sea Salt, Pinch per Tail Wilted Arugula Ingredients 4 cups … Read More →
Celery Root Remoulade
Celery Root has a woodsy, celery-like flavor, but is far more concentrated. Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. Ingredients 2 … Read More →
Button Mushroom and Parsley Salad
Ingredients 1 pound large button mushrooms, trimmed, cleaned and thinly sliced 1/3 cup chopped fresh flat-leaf parsley 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice Kosher salt and freshly ground black pepper 2-ounce piece Parmesan Serving suggestion: assorted French cheeses and Poilane … Read More →