BASIC VINAIGRETTE DRESSING

BASIC VINAIGRETTE DRESSING 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...

BLUEBERRY LIME JAM

BLUEBERRY LIME JAM 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...

CLASSIC CHEESE SOUFFLE

CLASSIC CHEESE SOUFFLE 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....

COLD SPAGHETTI SALAD

COLD SPAGHETTI SALAD – Marcella Hazan 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 need: 1 Lb. thin spaghetti pasta ¼ C. olive oil plus 2 Tb. 1 dozen...

DECADENT DELICIOUS EGGS

DECADENT DELICIOUS EGGS 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...

EASY THAI PEANUT SAUCE

EASY THAI PEANUT SAUCE 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...