Shelia Lukins – All Around the World – allow one tomato per serving. This is a great alternative to sun dried tomatoes, which appeared in the 80’s. After they became so popular, the quality diminished and now, you have to pay big bucks to get good ones. The big difference […]
Recipes
White Dog Café Cookbook – serves 4 to 6 Philadelphia’s White Dog Café has exceptional food and a wonderful canine-inspired décor. It was a very early farm to table operation and maybe most exceptionally, the White Dog is a forum for lectures and debates on social issues, environmental protection, bioethics […]
Lavender and Honey Roasted Butternut Squash
hef Paul Bertolli – Oliveto restaurant in Oakland, California. A former Chez Panisse chef. This is great on peppery greens like arugula, with Parmesan and good, think home made, croutons. 1 medium shallot, finely chopped 2/1/2 tablespoons balsamic vinegar, as old as you can afford Kosher salt and freshly ground […]
Balsamic Vinaigrette
Willams & Sonoma – The Kids Cookbook Prep time: 10 minutes Cook time: 20 minutes Serves 6 8 tablespoons(1 stick) unsalted butter, cut into 3 equal pieces 2 cups all-purpose flour ½ cup plus 2 teaspooons sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 egg ¾ […]
BIG BLUEBERRY MUFFINS
¼ cup sugar ¼ cup water 2 pounds tomatoes, preferably yellow or orange, cored and chopped. There’s nothing wrong with red lemonade either. ½ cup fresh lemon juice 3 cups ice water lemon wedges for garnish In a sauce pan, combine sugar and water and bring to a simmer, stirring […]
TOMATO LEMONADE
Cook’s Country – June 2015 Aioli as done here is great on any fried vegetable. Nice on roasted meat, and also as a spread. ½ cup mayonnaise – pref. Hellman’s 11/2 teaspoon lemon juice 1 teaspoon hot sauce – I like Frank’s best 1 small garlic clove minced salt and […]
Aioli
The Culinary Institute of America – Grilling – 8 servings 4 teaspoons of salt, or to taste 24 small firm fleshed potatoes, 1 inch in diameter, less if using bigger potatoes 16 skewers – wood or metal ½ cup cooking oil ½ teaspoon black pepper 1 cup Curried Onion Dipping […]
GRILLED POTATO SKEWERS WITH CURRIED ONION DIPPING SAUCE
James Villas – The Glory of Southern Cooking 6 to 8 servings – A favorite ay our house this time of year 2 Pounds of green beans – not thin French style ones ½ teaspoon salt Freshly ground black pepper to taste 1 dozen or so small red or Yukon […]
GREEN BEANS AND POTATOES
Bill Smith – Crook’s Corner – Chapel Hill NC – serves 4 to 6 Bill says, “ There are three kinds of people in the world. One kind believes that there is only one recipe for potato salad. Probably the one that Mama used. Another can’t wait to try a […]
POTATO SALAD
Julia Child – Bon Appetit – serves two or four 30 minutes from start to finish Julia loved this simple side dish, especially with roast chicken. Good for breakfast, too. 1 pound Yukon gold potatoes, peeled and cut into ½ inch pieces – any firm potato will work Salt 2 […]
HASH BROWNS
Food and Wine – 8 servings 3 lb. Yukon Gold potatoes halved or quartered according to their size ½ cup olive oil Kosher salt and fresh ground pepper ¾ cup flat leaf parsley 4 Oz. finely grated parmesan 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice 1teaspoon […]
PARMESAN-ROASTED POTATOES
From Saveur August/Sept. 2015 issue 2# cherry tomatoes, halved 1/2 medium red onion, thinly slices length-wise 1/4 cup olive oil 3Tbsp. red wine vinegar Kosher salt 1# red or yellow Heirloom tomatoes, cored and sliced cross-wise Fresh black pepper 1 cup loosely packed mint leaves, torn into fire-sized pieces sea […]