Recipes

Wash basil and dry leaves carefully. Place in bowl of blender with remaining ingredients except olive oil. If you plan to keep the sauce over the winter, do not add cheese at this point, but stir it in when you are ready to use it. Add 2 tsp oil and blend, scraping sides of blender…

In food processor, combine basil, garlic, pecans and cheese. With machine running, add oil in a steady stream. Process until paste is formed. Season w salt and pepper. Place in a saucepan, over low heat, and heat mixture. Whisk in the butter, a cube at a time, until all of the butter is incorporated. Adjust…

Combine ingredients in small saucepan. Stir over low heat until butter melts and sugar dissolves. Do not boil. Remove from heat and cool slightly (Can be made 2 days ahead.) Keep refrigerated. Rewarm over low heat. Orange Juice 0.75c frozen concentrateButter 0.5cSugar 0.5c

Mix juice, mustard and brown sugar well. Whisk in oil in stream to emulsify. Add dill and brandy. Lemon Juice, Fresh 6TBrown Sugar 6TMustard 0.5cVegetable Oil 1cDill 1c choppedBrandy 2T

In non-aluminum saucepan, combine wine, onion and garlic. Heat to boiling and reduce heat to simmer for 5 min. Cool and discard solids. In a medium bowl, place mustard, add flavored wine and blend until smooth. Blend in honey, oil and salt. Return saucepan (keep face away from steam) and heat slowly until thickened, stirring…

Heat butter in 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté shallot and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5-8 min. Add wine and deglaze skillet by boiling, stirring up any brown bits, until wine is reduced by half, about 1 min. Add…

Put the mint, garlic, preserved lemons and juice, and half the oil into a bowl and patiently blitz with an immersion blender. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce. Taste to see if you want to add salt,…

Combine all ingredients except cornstarch in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours. Strain into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens…

In food processor, combine mint leaves with parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add olive oil in thin stream and process until smooth. Season w salt. Mint 0.75 c packed leavesParsley 0.25 c flat leaf leavesOnions, Green 2 thickly slicedGarlic 2 med clovesLemon Zest 0.5 tsp finely…

Cook onion in small heavy skillet over moderate heat, stirring, until pale golden. Stir in remaining ingredients except mint and simmer 2 min. Transfer to bowl and cool completely. Stir in mint just before serving. Onion 0.5c choppedOlive Oil 1TRaisins 0.25c chopped goldenVinegar 3T white wineWater 0.25cPepper Flakes, Red 0.25tspCoriander 0.25tsp groundSalt 0.25 tspMint 0.5c…