Gourmet July 2002 This recipe can be cut in half for smaller crowds. As stated it would dress 4 pounds of grilled sweet potatoes and serve 16 Great on grilled vegetables ¼ cup lime juice 11/2 teaspoon kosher salt or sea salt ¼ teaspoon pepper ½ cup olive oil ¼ […]
Recipes
¼ cup olive oil 1 onion, cut into ¼ inch dice 4 cloves garlic, thinly sliced 3 tablespoons chopped fresh thyme or 11/2 teaspoons dry ½ medium carrot, finely shredded About 28 ounces of tomatoes with their juice or 2, 28 oz. cans Salt In a 3-quart or larger saucepan, […]
Basic Tomato Sauce
MELANZANE alla PARMIGIANA – Mario Batali 2 to 4 servings Although this recipe is a bit long, it’s well worth it. Use your favorite tomato sauce or Mario’s, which follows. I would not recommend jarred sauce for this or anything else. Baking the eggplant makes this dish more simple, lighter […]
Eggplant Parmesan
2 tablespoons of red wine wine vinegar 1 tablespoon Dijon mustard 1/1/2 teaspoon fresh chopped thyme 1 garlic clove minced 6 tablespoons olive oil 8 bacon slices, fried and coarsely chopped – Benton’s or Nuedke’s(fresh Market( 10 cups spinach leaves 1/1/2 cups fresh basil leaves Grape tomatoes to taste For […]
Spinach Salad with Bacon & Brown Sugar Walnuts
Few foods can lay claim to causing insanity, acting as an aphrodisiac, and serving as a dental cosmetic. Eggplant, Japanese or the common round ones can. It is a fruit, not a vegetable. Technically it is a berry and a member of the nightshade family. First cultivated In India, it […]
Japanese Eggplant – 4 Ways
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 […]
Carlyn Berghoff’s Lemon-Dijon Vinaigrette
From the King Ranch in Texas – serves 4 to 6 1 Pound of zucchini, cut into small strips ¼ cup chopped parsley, or to taste Salt as needed Garlic vinaigrette – recipe follows Parmesan cheese – ¼ cup or to your taste\ Boil until soft in slightly salted water […]
Zucchini Salad with Vinaigrette
The Basics by Rosso and Lukins – serves 6 to 8 There will be eggplants in your boxes soon. 2 pounds of small eggplants, halved lengthwise 2 pounds yellow summer squash(about 5) trimmed and cut lengthwise Marinade Prepare hot coals Place squash and eggplants in two bowls and divide the […]
SQUASH AND EGGPLANT ON THE GRILL
From Marvin Wood’s “Low Country Cooking” Makes one cup. This is great on fish and very nice tossed in a salad. 1 Tablespoon Dijon mustard ½ cup Mayonnaise – pref. Hellman’s or home made ¼ cup finely chopped scallions ¼ cup lemon juice 1 tablespoon while wine vinegar 2 Tablespoons […]
Dill-Lemon Dressing
MOOSEWOOD COOKBOOK – 4 to 6 servings Takes about an hour to prepare 5 cups thinly sliced white or yellow onions 6 tablespoons butter 1 quart of vegetable, beef or chicken stock or water 1 tablespoon tamari 3 Tablespoons dry white wine ¼ teaspoon dry mustard dash of thyme few […]
Onion Soup
Rick and Deann Bayless Great on roasted pork and chicken and on sandwiches YIELD: 1 ½ cups 1 small red onion, sliced in 1/8 inch thick ¼ teaspoon black peppercorns ¼ teaspoon cumin seeds ½ teaspoon dired oregano 2 cloves garlic, peeled and halved ¼ teaspoon salt 1/3 cider vinegar […]
Escabeche De Cebolla – Pickled Red Onions
MRS. ROWE’S RESTAURANT – serves 4 to 6 2 large cucumbers, thinly sliced 1 onion, thinly sliced and separated into rings ½ cup apple cider vinegar 4 teaspoons sugar 2 teaspoons vegetable oil 1 teaspoon salt ½ teaspoon black pepper Combine onions and cucumbers in a large bowl. Combine the […]