The Berghoff Family Cookbook – One cup The Berghoff opened in 1900 and continues to this day, serving a wide variety of wonderful food, with a big tip of the hat to German dishes. It was a mico-brewry before the term was invented, and still makes a fine beer. They […]
Recipes
Makes about 1 ½ cups 1 cup pitted Kalamata olives 1 cup fresh basil leaves ¾ cup toasted walnuts 1 large garlic clove 1 tablespoon fresh lemon juice ½ teaspoon dry mustard ¼ cup olive oil Blend first 6 ingredients in a processor to coarse puree. With machine running, gradually […]
Olive Basil Sauce
Bon Appetit July 1992 About 8 servings. 2 ½ tablespoons balsamic vinegar or red wine vinegar 2 tablespoons orange jucie 1 tablespoon of poppy seeds ½ teaspoons dry mustard ¼ teaspoon salt ½ cup vegetable oil 1 green onion, minced 8 nice sized zucchini, halved lengthwise, and thinly sliced crosswise […]
Poppy Seed Vinaigrette with Zucchini Salad
Alice B. Toklas Cook Book Although she was better known for other ingredients used in her recipes, Alice shares this Spanish dish with us. She is a historically interesting person and her life is worth checking into. 4 cups of broth of your choice, cooked with 2 cloves of garlic […]
Gazpacho of Malaga
Edna Lewis The Taste of Country Cooking. This is from her 1972 cookbook featuring recipes from Virginia. Serves 4 or 5 1 head of lettuce 3 slices of bacon 1 teaspoon sugar ½ cup apple cider vinegar Remove the softer outer leaves. Cut of break away the lettuce from the […]
Wilted Lettuce with Hot Vinegar Dressing
Enchanted Broccoli Forest Cookbook 1 medium (7”) cucumber, seeded and chopped 11/2 cups buttermilk 1 clove of garlic, crushed ½ teaspoon salt ¼ cup red wine vinegar 2 teaspoons prepared horseradish 1 teaspoon dill weed or about a tablespoon of fresh if you have it 1 teaspoon of mild paprika […]
Buttermilk & Cucumber Dressing
The Silver Palate This is a great American version of the salad. I find it’s even better the second day. Don’t skimp on the eggs. I thought the recipe was calling for to many and used 5 instead of 10, but they knew best Serves 10 2 pounds of potatoes, […]
Potato Salad
These are fast ways to do it. Can be served raw in salads or with dip. Good is soups and can be baked in casserole dishes. Easy as a main course when boiled or pan-fried. BOILED – Figure 11/2 cups water for a pound of squash with a cooking time […]
Summer Squash
Grilling from the Culinary Institute of America This easy and works well on salads especially if you’re adding grilled shrimp or a meaty fish. ½ cup vegetable oil ½ cup thinly sliced scallions or small or green onions Combine oil and scallions is a small pay and heat over medium […]
Scallion Oil
The Enchanted Broccoli Forest Cookbook There will be lots of onions coming in your box and this is a nice way to fix them. We had this the other night with green salads. Use a prepared pie crust, either regular or a nut crust. Part One… 3 tbs. butter 4 […]
Sour Cream and Onion Pie
The Best Recipe by Cook’s Illustrated This makes ½ cup, about enough for 4 salads… so adjust for larger amounts of salad 1 tablespoon white wine vinegar ¼ teaspoon salt 1/8 teaspoon black pepper 1 tablespoon lemon juice 2 tablespoons Dijon mustard 4 tablespoons of olive oil 2 tablespoons of […]
Creamy Mustard Vinaigrette
Gourmet November 2007 Here’s another easy and tasty kale recipe. Serves 4 1 pound of kale, stems and center ribs discarded and leaves coarsely torn 1 tablespoon minced garlic 5 teaspoons olive oil ½ cup dried cranberries(2 oz) Cook kale in a large pot, in 4 quarts of water and […]