2018-02-06T06:58:50+00:00February 6th, 2018|

The combination of flavors in this recipe will make you and your friends very, very
happy! To serve 4, you’ll need:
1 lb. fresh asparagus, ends trimmed (cut, break, peel – whichever works for you)
4 oz. sliced prosciutto (good quality ham is ok too)
4 oz. cream cheese
Preheat your oven to 375. In a large pot of boiling water, blanch the asparagus for
about a minute then drain it well. Lay out a slice of the prosciutto, spread with
about a teaspoon of the cream cheese, then roll it around an asparagus spear.
When they’re all rolled up, place on a sheet tray and bake for about 10 to 15
minutes. You want the asparagus still crisp and the prosciutto kind of crinkly.
Place on a serving tray and enjoy – they’re salty, creamy, and wonderful.


2018-02-06T06:55:14+00:00February 6th, 2018|

This is a template for a great dressing – you can add different mustard, a little
honey, balsamic vinegar rather than red – use this as your guideline.
 1/3 cup red wine vinegar
 1 tablespoon prepared Dijon-style mustard
 1/2 teaspoon ground black pepper
 2 teaspoons salt
 2 teaspoons minced garlic
 1 cup extra virgin olive oil
Add all the ingredients to a jar with a tight fitting lid and shake like crazy till it’s
emulsified, or add all the ingredients except the oil, and whisk that in slowly –
either way works. You might want a higher ratio of acid to oil, more salt or
pepper, a teaspoon of honey – like I say, play with it till it makes you happy.


2018-02-06T06:53:11+00:00February 6th, 2018|

I first tried this when the lovely Molly made it for us for a Christmas gift. The lime makes it just
different enough – it’s great on toast or scones or even with chicken or pork. To make 2 ½ to 3
pints, you’ll need:
4 cups blueberries, fresh or frozen
1 cup water
zest and juice of 1 lime
3 T Ball low sugar pectin
3-4 cups sugar
Combine the fruit, water, lime juice, zest and pectin. Bring to a hard rolling boil that you can't stir down.
Boil hard for 1 minute. Add the sugar. Return to a hard rolling boil. Boil hard for 1 minute. Ladle into
sterilized jars. At this point you can treat it like freezer jam or process it 10 minutes for canning; follow
the directions in your favorite cookbook. This tastes like summer and is wonderful any time of year.


2018-02-06T06:48:04+00:00February 6th, 2018|

This recipe is adapted from the great Julia Child and I think it’s the epitome of
cheesy goodness. To serve 4-6 as a main, you’ll need:
2 Tb. finely grated Parmesan cheese
1 C. whole milk, warmed to steaming
2 ½ Tb. butter
3 Tb. flour
½ tsp. paprika
½ tsp. salt
Pinch of nutmeg
4 egg yolks
5 egg whites
1C. grated Gruyere, packed
Preheat your oven to 400 and position a rack in the lower part of the oven. Butter
a 6 cup soufflé dish, add the parm and tilt the dish so the sides are coated with
delicious cheese. Melt the butter in a large saucepan over medium heat. Add the
flour and whisk until the mix starts to foam, about 3 minutes. Don’t let this
brown! Take the pan off the heat and let it sit for about a minute, then pour in the
warm milk, whisking until smooth. Get it back on the heat and cook, whisking
constantly until very thick, another 2-3 minutes. Take the pan off the heat and stir
in the spices. Add the egg yolks, whisking to blend after each addition. Scrape this
base into a large bowl and cool to lukewarm. With an electric mixer, beat the egg
whites in another bowl till they’re stiff but not dry. Fold about ¼ of the egg whites
into the egg yolk mixture to lighten it, then fold in the rest of the eggs in two
additions, adding the Gruyere gradually. Transfer the batter to the prepared dish,
place in the oven, and immediately turn the heat down to 375. Bake till puffed
and golden brown and the center moves only slightly, about 25 minutes. Do not
open the oven door during the first 20 minutes of baking. Serve at once and fall in


2018-02-06T06:46:51+00:00February 6th, 2018|

Forget everything you’ve ever read or thought about pasta salad – this one,
adapted from the inimitable Marcelle Hazan, does it perfectly. For 4 to 6 you’ll
1 Lb. thin spaghetti pasta
¼ C. olive oil plus 2 Tb.
1 dozen Greek olives, pitted
6 to 8 flat anchovy fillets
2 Tb. drained small capers
Juice and finely minced peel of one small lemon
2 Tb. parsley, chopped fine
Cook the pasta in boiling salted water till al dente – you really don’t want soft
pasta. Drain thoroughly, transfer to a bowl, and toss with the ¼ C. olive oil. Set
aside to cool all the way. Meanwhile slice half the olives into thin strips and chop
the rest into fine pulp. In a bowl mush the anchovies into small pieces, then add
the olives, capers, lemon and parsley. Toss all this with the pasta till it’s coated,
and let it rest for about 30 minutes. Before serving toss again with the rest of the
oil. Simple and so good!


2018-02-06T06:45:27+00:00February 6th, 2018|

This is rich, gooey, and a great way to use up leftover hard boiled eggs. Serve with
some good dark toast and be prepared to take a walk later; it’s worth it! To serve
4, you’ll need to preheat your oven to 350, and then assemble:
6 hardboiled eggs, halved lengthwise
1 to 1 ½ cups thick white sauce (recipe below)
Salt, pepper, and cayenne pepper to taste
Crumbled cooked bacon (optional and decadent)
1 cup shredded sharp cheddar or Gruyere cheese
Place the egg halves in a 9 x 9 greased glass baking dish – they might be a bit
crowded but do your best. Then cover them with the warm white sauce, the
bacon if you’re using it (you know you want to!) and the shredded cheese. Bake in
the oven till the cheese is all bubbly, about 20 to 30 minutes, let cool a bit, and
serve with the toast. So good it’s worth putting on your big pants and taking that
3Tb. butter
3Tb. flour
1 ¼ C. warm whole milk
Stir the flour and butter together over medium low heat till the flour loses its
pasty color, about 3 to 4 minutes. Whisking constantly to prevent the dreaded
lumps, gradually pour in the warm milk, cooking and stirring till you have a thick
sauce, about 8 more minutes. Easy and good!


2018-02-06T06:44:14+00:00February 6th, 2018|

This is a fine sauce to have on hand; it can take sautéed vegetables and a little
protein and rice to a whole new place. For about 2 cups, you’ll need:
½ C. natural peanut butter
2 whole jalapenos, seeded and chopped (leave in some seeds if you like it hot)
1 thumb-sized piece fresh ginger, peeled and chopped
2-3 large cloves garlic, peeled and chopped
1 Tb. sugar
2 Tb. peanut oil
4 Tb. Thai fish sauce (nam pla)
6 Tb. fresh lime juice
Toss all of the above in a blender and blend till smooth. Store it in the fridge and
use on almost everything!

EGG FRITTERS (Pisci d’Ovu)

2018-02-06T06:43:37+00:00February 6th, 2018|

EGG FRITTERS (Pisci d’Ovu)
This is another Italian classic from the queen, Marcella Hazan. These are magic
puffs of goodness and are a fabulous appetizer. For 6 servings, you’ll need:
4 eggs
2 Tb. freshly grated parmesan
½ tsp. garlic, finely chopped
½ C. unflavored dry breadcrumbs
Salt and pepper
Vegetable oil, enough to come 1 inch up the side of the pan
Break all the eggs into a bowl and beat them lightly. Add all the other ingredients
except the oil and mix thoroughly. Get the oil into a medium size frying pan, and
heat it on medium high. When the oil is hot enough (a drop of batter will stiffen
and float) put in the batter a teaspoonful at a time, careful not to crowd the pan.
When the fritters puff up, turn them so they get nice and golden brown. Transfer
to a paper towel to drain or to a rack set on a plate. Serve and at once and be
really happy!


2018-02-06T06:41:25+00:00February 6th, 2018|

Quinoa is a great grain to have around; it’s the only plant source of complete
protein so is perfect for vegetarian and vegan dishes. This salad can be changed
up depending on who’s coming over, and can be an entrée as well. To serve 8,
you’ll need:
1 ½ C. quinoa
2 C. vegetable or chicken stock or water
¼ finely chopped red onion
1 C. sliced pitted Kalamata olives
½ C. crumbled feta cheese
½ C. toasted pine nuts
1 small zucchini, sliced into ribbons or finely diced
1 C. grape tomatoes, halved
3-4 Tb. olive oil
3 Tb. fresh lemon juice
Large handful fresh oregano, chopped
Salt and pepper to taste
Cook and cool the quinoa, then add the rest of the ingredients. You can get
creative here and add ½ c. soaked and drained raisins, some chopped cooked
chicken, or even some cubed firm tofu if you want. The cool thing is quinoa is a
complete protein, so this can be lunch, dinner, or a fine accompaniment. Enjoy
with a crisp white wine – good stuff!


2018-02-06T06:22:28+00:00February 6th, 2018|

Once you make this a couple times you’ll find that mayo is fun! I love that with a
little change in the acid or the oil you can have tons of variations. To make
approx. 1 cup, you’ll need:
1 egg yolk, room temp
1 ½ tsp. fresh lemon juice
1 tsp. white vinegar
½ tsp. Dijon mustard
1 tsp. salt (approximate)
¾ C. canola or grapeseed oil (or ½ olive ½ grapeseed or canola – play with it)
In a medium bowl combine the yolk, lemon, vinegar, mustard, and salt. Whisk
until blended and yellow, about a minute, then start adding your oil. Whisking
constantly, slowly add the oil in a thin stream until the mayo is thick, anywhere
from 5 to 8 minutes. Your arm will tingle from all the whisking! Cover, chill, and
enjoy the bright fresh flavor of your own mayo.
Variations: add finely chopped fresh herbs to your mayo, add curry powder and
garam masala for delicious curried chicken salad, mix in diced pickles and some
capers for a nice tartar sauce.
Notes: Change up the oil (olive for heartier food, etc.) and the acid (lemon juice
only) if you like. Always use room temp ingredients as warmer oil and eggs
emulsify better. Ceramic, glass, and stainless steel are your best bet for bowls
–aluminum or copper will react and give you bad results. Also you can make this
in your food processor, which is much quicker and gives you a fluffier mayo.
Remember that homemade mayo only lasts a few says, so enjoy soon-ish. Have
fun and experiment – you got this!

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