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Asparagus & bacon sauce for short pasta (With Music by Elliott Henshaw)
All recipes are measured on a ‘per person’ basis. Multiply for guests Preparation time – 5 minutes Cooking time – 15 minutes 1 clove of garlic – peeled and crushed (no more than 3 cloves if multiplying) Pancetta or (read full article)
Celery Stew (Khoresh Karafs)
Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish. It is a combination of meat, evenly sliced celery, finely chopped parsley, a little bit of mint (preferably fresh), fresh squeezed lime juice and the right amount of seasonin (read full article)
Feature of the Week June 1st- June 7th
BreakfastFrench Breakfast Puffs INGREDIENTS 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup white sugar 1/3 cup shortening 1 egg 1/2 cup milk 1/2 cup white sugar 1 teaspoon ground cinnamon 6 (read full article)
Simple Things - Grilled Snapper with Clementines and Smashed Peas
On Saturday night, I whipped two very simple dishes -- Grilled Red Snapper with Clementines and Smashed Peas with Chives. The snapper needed little more than fresh herbs from the kitchen garden and clementines to wake it up. To go alongside the snapp (read full article)
Vegetable Pickle (Torshi Makhloot)
Mixed vegetable pickles are usually served with rich and meaty dishes like abgusht, different kinds of khoresh and mixed rice dishes. It’s a very appetizing side dish and a great taste enhancer, torshi adds more taste “mazeh” to the meal. There (read full article)
Eggplant Stew ( Khoresh Bademjan)
Any dish with the combination of eggplants and tomatoes is just divine. If you happen to love eggplants and tomatoes this stew has them both, in addition to meat, split peas and sour grapes (ghooreh), which can be found in most Iranian grocery stores (read full article)
Soupe Au Pistou
Soupe au pistou is a classic Provencal soup made with Provence's version of pesto; pistou. Rather than pine nuts and Parmesan, pistou is made with basil, garlic, olive oil and often times tomato. If you want authentic pistou you must grind the ingred (read full article)
Soupe Au Pistou
Soupe au pistou is a classic Provencal soup made with Provence's version of pesto; pistou. Rather than pine nuts and Parmesan, pistou is made with basil, garlic, olive oil and often times tomato. If you want authentic pistou you must grind the ingred (read full article)
Making Something Out of Leftovers - Steak and Shrimp Jambalaya
The Cajuns had it right. They ate well by growing their own foods and by stretching what they had in gumbos and jambalayas. I looked around in the fridge last night and noticed the extra NY strip that I'd cooked two days earlier. It was certainly not (read full article)
Red beans and rice with Chorizo
My last attempt at this dish, I cooked the rice separately and the beans with chorizo separately (which took about 6 hours to make in a pot over a low flame with continuous addition of water). However, this time I decided to use a pressure cooker for (read full article)
Sweet, Sour, Salty & Spicy Carrot Salad Recipe
Most people who have visited Thailand have eaten a sweet, sour, salty and spicy "som tam" - a raw papaya salad with a spicy seasoning. Green papaya is the base of the salad which is sliced into julienne strips and then pounded.Unfortunately, Asian pa (read full article)
Anne's Chicken Gumbo
This is the gumbo I've been making for over 15 years. It was something my dad liked and everyone who has had it raves about it. I'm not sure how it would stand up in NOLA, but up here in the northeast it's pretty good chow. This one has an addition o (read full article)
Bean and Pepper Soup
I have this thing for peppers and the more colorful they are, the better. I've combined 3 colors with white beans for a pretty and tasty bowl!Bean and Pepper SoupServes 6-82 Tablespoons olive oil1 medium onion - chopped2 cloves garlic - minced3 large (read full article)
Yogurt and Zucchini (Mast-o-kadoo)
Yogurt is usualy served plain as a side dish or mixed in with cucumber, eggplants, spinach or other vegetables such as beet. However the first time I had the combination of yogurt and zucchini appetizer was at my good friend’s house Maryam. It took (read full article)
Celeriac Vichyssoise
There's a chill in the air, which means the time has come for beautiful soup recipes. This recipe is taken directly from The New Basics Cookbook, by Julee Rosso and Sheila Lukins. I make it every year when the weather turns chilly and your bones te (read full article)
SEAFOOD BOIL
another one from me and use your turkey fryers 3lbs lg shrimp de-viened shell on or any other shell fish 3 lbs of sausage mix it up spicy sweet so sliced 4lbs of red potatoes cleaned 1 small bag of pearl oinions peeled 12 ears of sweet corn broke in (read full article)
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