Recipes
Bearnaise Sauce
Put vinegar, shallots, black pepper and 1T tarragon leaves into small saucepan and set over med heat. Bring just to a boil and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 min. Remove from heat and set aside to cool. Fill small saucepan with an…
Read MoreBalsamic-Tarragon Granita Makes 2 cups
In medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add tarragon and bring to simmer. Remove from heat, cover and steep 20 min, taste for flavor. Remove tarragon and let mix cool completely. Stir in vinegar, then freeze in ice cube trays till solid. When ready to serve, process until…
Read MoreZucchini Salad, Minted Serves 4
In small bowl, whisk lemon juice, oil, s&p. In food processor, finely chop herbs. Replace chopping blade w shredding disk and shred zucchini over herbs. Transfer to large bowl. Drizzle 3/4 vinaigrette over and toss with s&p. Pour off any juices from tomato and toss w remaining vinaigrette. Divide zucchini among 4 plates, mounding it,…
Read MoreZucchini Pasta w Hazelnuts & Mint
Shave zucchini into thin strips, stopping when you hit the seeds. Combine w remaining ingredients. Sprinkle w salt and pepper and serve immediately. Zucchini 2 largeParmesan 3 oz shavedSalami 2 oz choppedMint 1/3 c choppedHazelnuts ½ c toastedOlive oil 3 TVinegar 3 T white wine
Read MoreWild Rice & Pecan Salad w Grilled Game Sausage Serves 4
Bring 3 qts of water to boil in heavy saucepan. Add rice and 1/2 tsp salt. When water boils, cover and simmer 20 min or until rice is tender. Toast pecan pieces in peanut oil over med low heat, stirring constantly until lightly browned, about 5 min. Transfer, w any oil remaining in pan, to…
Read MoreWatermelon Salad w Yogurt, Poppy Seeds & Fried Rosemary
Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.Mix yogurt and honey in a small bowl; season with kosher salt. Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.Spread yogurt on a large…
Read MoreWatermelon & Tomato Salad
Preheat the oven to 300 degrees.Place the cherry tomatoes in a small ovenproof skillet and drizzle the oil, salt and pepper on top. Gently stir. Roast on the middle shelf for 30 minutes; the skins should be almost bursting. Remove from the oven and let cool. (Or use pan roasted cherry tomatoes from the freezer)Arrange…
Read MoreWatermelon Salad Serves 2
Cut fruit into 1″ pieces. Grate lime zest and squeeze t tsp juice. Toss all ingredients. Chill 15 min. Melon, Watermelon 2 lb piece, seedlessLime 1Cilantro 1T fresh leavesRum 1.5T
Read MoreWatermelon & Avocado Salad Serves 6
Combine onion & vinegar. Cover and refrigerate several hours or overnight. Cut avocados in half, remove pits and skin. Cut into 1″ chunks and toss w lime juice. Remove seeds from melon and cut into 1.5″ chunks. Toss together melon, avocado, orange juice, oil and cilantro. Drain onion and add to salad. Salt and pepper.…
Read MoreWatercress Salad w Warm Vinaigrette Serves 8
In a small saucepan, whisk together all ingredients except oil and cress. Add oil in a stream, whisking and whisk until dressing is emulsified. Heat over moderately low heat, whisking occasionally until it is hot. In a bowl toss it w the watercress. Shallot 1.5T mincedMustard 2 tsp DijonHoney 1 tspVinegar 1.5T red wineSalt/PepperOlive Oil…
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