Archive
Blog Entries - Jan. 2009
Potato Salad with Chervil and Shallots
10 small Red skin potatoes, sliced 1/4" thick 1/2 cup Olive oil 1/2 cup Minced shallots 2 tbl Diced red pepper Salt to taste Freshly-ground black pepper to taste 2 tbl Champagne vinegar or white wine
Purple Ruffles Pesto
1/2 cup of extra virgin olive oil 2 cloves of garlic 2 cups of fresh Purple Ruffles basil leaves 1/2 cup of parsley 1/4 cup of toasted pine nuts 1/2 cup of Romano or Parmesan cheese Place all ingredients in a food processor and puree. For best flavor, use immediately.
Refrigerator Dill Pickles
1 qt Small, fresh cucumbers 4 Heads fresh dill 2 Garlic cloves 1/2 cup Cider vinegar 1 1/2 cup Water 2 tb salt (non-iodized or Kosher) Combine vinegar, water and salt, and bring to boil. Meanwhile, trim off
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
1 tablespoon peanut oil 2 tablespoons minced peeled fresh ginger 2 garlic cloves, minced 3 tablespoons Asian sesame oil 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 1 1/2 tablespoons sugar 1 tablespoon (or
Steamed Mussels with Tomato/Fennel Broth
1 tablespoon olive oil 2 cloves garlic, finely minced 1 small fennel bulb, cleaned and cut into 8 wedges 1 1/2 cups white wine 16-24 fresh mussels 1 pinch saffron (powdered or crushed thread) Sea salt and