The lamb must marinate for 2 hours at room temperature or 24 hours in the refrigerator, so be sure to plan accordingly. Makes 8 servings (16 to 18 kebabs) Marinade 1 1/2 cups extra-virgin olive oil 1 cup red wine, such as Merlot or Cabernet … Read More →
Tag Archives: vegetables
Warm Vegetable Salad
4 to 6 servings Ingredients 2 whole red peppers 1 1/2 pound assorted red and white new potatoes 3/4 pounds green beans, trimmed and halved 1 bunch scallions, sliced 1/2 cup chopped fresh flat-leaf parsley 2 cloves garlic, minced 2 tablespoons chopped oregano leaves 1 … Read More →
Vegetable Summer Rolls
For peanut sauce 3 tablespoons finely chopped onion 1 small garlic clove, minced 3/4 teaspoon dried hot red pepper flakes 1 teaspoon vegetable oil 3 tablespoons water 1 tablespoon creamy peanut butter 1 tablespoon hoisin sauce 1 teaspoon tomato paste 3/4 teaspoon sugar For summer … Read More →
Fajitas
Fajitas are easy to make at home, and this method works just as well with chicken, pork, or vegetables if you do not want beef. Ingredients: 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt 1/4 cup fresh lime juice 1-1/2 … Read More →
Chowder Fish Stock
Begin by sautéing a very thinly sliced mirepoix (onions, celery, and carrots) with herbs and peppercorns. Then layer fish heads and frames (bones) on top of these vegetables, add a little white wine, and cover the pot. As the heads and bones “sweat” (and steam), … Read More →
Chicken Pot Pie
Ingredients 1 pound skinless, boneless chicken breast halves – cubed 1 pound potatoes peeled and cut into cubes 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery ½ fresh mushroom pieces 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose … Read More →
Braised Pork Shoulder with Slow-Cooked Beans
The Pork Ingredients Kosher salt Freshly ground black pepper 4- to 5-lb bone-in pork shoulder 4 tbsp canola oil 2 chopped carrots 1 chopped Spanish onion 1 chopped leek, white part only 8 cups veal or chicken stock 1 rosemary sprig 4 thyme sprigs 1 … Read More →
Summer Vegetable Escabeche
An escabèche is a spicy marinade typically used to preserve fish. In this case it is used to preserve leftover summer vegetables that have gone over the top. Great side dish. Said this right… a mixed up vegetable. Had to pickle it to make it … Read More →
Chinese Chile Beef Stir-fry
Ingredients: 3 tbsp soy sauce, preferably dark sauce 2 tbsp rice vinegar 1 tsp Chinese five spice powder 1lb (450g) beef round steak, cut into thin strips freshly ground black pepper 4 tbsp vegetable oil 1 / 2 red bell pepper, seeded and thinly sliced … Read More →
Homemade Chicken Broth or Stock with Beef Bone
Chicken broth is usually made with chicken meat and chicken parts, with a high flesh to bone ratio. Whole chicken or assorted parts can be used. Stewing hens produce the best broth and are often available in the poultry section in your market. If you … Read More →
Chicken Soup with Noodles
4 servings Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, cut diagonally into 1/2-inch-thick slices 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices 4 fresh thyme sprigs 1 bay leaf 2 quarts chicken stock, … Read More →
Avocado Salsa
Ingredients: 2 large shallots 3 garlic cloves 2 tablespoons chopped fresh coriander 4 medium tomatillos 1 to 2 ripe plum tomatoes 2 firm-ripe California avocados 1 tablespoon fresh lime juice, or to taste Directions: Finely chop shallots and mince garlic. In a bowl toss shallots … Read More →