Search the Web

Book of the Month

Categories

December 2017
M T W T F S S
« Mar    
 123
45678910
11121314151617
18192021222324
25262728293031

Yellow Sunburst Squash & Green Top Onion

4 or more Small, Yellow Sunburst Squash, Cut in 1/4’s and then Thin Sliced, (see photo for reference)

4 or more, Green Top Onion, Cut in 1″ Piece

Salt & Pepper, to Taste

2 or 3 Glugs, Olive Oil

Glug Olive Oil into a Medium Size Heavy Skillet, put on Medium Temp

Add Squash & Onion, stir a bit and sauté just a minute or two, I love these just ‘hot’ and still crisp. cook longer if desired

Season with Salt & Pepper to Taste

Serve with Beef Roast with Tamarind & Molasses and side of Green Lentil with

Continue reading Yellow Sunburst Squash & Green Top Onion

Green Lentil with a Duo of Citrus & Harissa

1 Cup, Green Lentil

2 1/2 Cup, Beef Stock

1 Large, Onion, Medium Chop

2 to 3 Tablespoon, Garlic, Fine Chop

2 to 3 Stalk, Celery, Medium Fine Chop

2 to 3 Medium, Carrot, Medium Chop

1 Large, Lemon, Zest & Juice

1 Large, Lime, Zest & Juice

2 to 3 Glugs, Olive Oil

2 to 3 Tablespoon, Harissa Paste

Salt & Pepper, to Taste

Dash, of Nutmeg

1/2 Cup, Black Olive, Course Sliced

1/2 Cup, Green Olive, Course Sliced

 

Glug the Olive Oil into a Large Heavy Kettle

Put on Medium Temp and Add the Onion, Garlic,

Continue reading Green Lentil with a Duo of Citrus & Harissa

Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

2 or 3 Large, Navel Orange, the Zest & Separated Segments

1 or 2 Large, Seville Orange, Separated Segments

1 Large, Meyer Lemon, Zest & Juice

1 Cup, Almond, Slivered and Toasted

1 Cup, Coconut, Unsweetened, Toasted

1/4 Cup, Tarragon, Torn into Small Bits & Pinched

In a large mix bowl, mix all together using hands!

Chill & Serve!

 

Mélange of Citrus with Toasted Coconut & Almond

 

Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

Continue reading Mélange of Citrus with Toasted Coconut, Almond & Fresh Tarragon

Bosc Pear & Sweet Red Belle Pepper Poached with Cardamom & Cinnamon

3 or 4 Large, Bosc Pear, Cleaned and Cut into 1 Inch Pieces

1 Large, Sweet Red Belle Pepper

1/4 Cup, Chive, Fine Chop

1/4 Cup, Clover Honey

1/4 Cup, Sierra Nevada Side Car Orange Pale Ale, (Traditionally the rest of the Beer goes into the Cook.)

1 or 2, Dry Thai Bird Eye Pepper, Fine Crushed

2 or 3, Cinnamon Stick

1/4 Teaspoon, Cardamom

Salt & Pepper to taste

Dash of, Nutmeg

 

Put all ingredients into a medium heavy metal skillet

Poach and Stir on the occasion over a medium temp until the desired texture, crispness, remove

Continue reading Bosc Pear & Sweet Red Belle Pepper Poached with Cardamom & Cinnamon

Smacked Orange & Garlic Potato

This is an interesting flavor combo which goes really well as a side with my Pork Loin Slow Cooked with Marjoram & Lime

 

5 or 6 Large, Yukon Gold Potato, Scrub Clean & Cut into 1/8’s

Put Potato in a Large Heavy Kettle, Cover with Cold Water to 3 or 4 Fingers Above the Potato

Bring Potato to the Boil, reduce Temp so you have a hard simmer, cook 20 minutes longer, or until a knife inserted in Potato comes out easy

Drain Water & Add the Following;

2 to 3 Tablespoon, Garlic, Fine Chop

Zest of 1

Continue reading Smacked Orange & Garlic Potato

Carrot & Fennel Sauté

3 or 4 Large, Carrot, Sliced Finger ish Thick

1 Medium Bulb, Fennel, Medium Course Chopped

2 or 3 Glugs, Olive Oil

Salt & Pepper to Taste

Dash of, Nutmeg

The Vegetable Strained from the Slow Cooker Lamb Shank with a Trio of Citrus

 

Heat the Oil in a large heavy skillet

Add the Carrot & Fennel, sauté for maybe 4 or 5 minutes

Add the Vegetable from the Slow Cooked Lamb Shank with a Trio of Citrus, this gives an interesting texture, of both crunchy and well cooked veg!

Season with Salt & Pepper & Nutmeg, Mix

Continue reading Carrot & Fennel Sauté

Carrot Crisp Sautéed with Thyme & Butter

4 or 5 Carrots, Medium Large, 1/4 inch Slice

2 Tablespoons Butter

1 Tablespoon Olive Oil

3 or 4 Sprigs Thyme, Remove leave and pinch as adding to the skillet

Salt & Pepper to taste

Dash of Nutmeg

Place Olive Oil & Butter in a medium heavy skillet, at medium temp melt

Add rest of ingredients, mix around on the occasion until desired doneness.

I prefer my veg really crispy, so this didn’t take lone!

Serve with New York Strip Roast & Saffron & Almond Rice!

 

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

Continue reading Carrot Crisp Sautéed with Thyme & Butter

Rice with Saffron, Almond & Green Apple

1 1/2 Cups Jasmine Rice

2 1/4 Cups Water

1/3 Cup Almonds, Slivered and Toasted

1/2 Cup Green Apple, Fine Diced

6 or 7 Threads, Saffron

1 Teaspoon Ginger, Finest Dice

Salt & Pepper to taste

Dash of Nutmeg

2 or 3 Tablespoons Butter

1 or 2 Thai Dry Birds Eye Chili Pepper, Fine Crushed

 

In medium large heavy kettle bring Water & Butter to the Boil

Add rest of ingredients stir as it comes back to the boil

Cover and lower temperature, simmer about 15 minutes or until rice is al dente

Stir to fluff and serve

Continue reading Rice with Saffron, Almond & Green Apple

Asparagus & Sweet Red Belle Pepper with Thyme Infused Butter

3 or 4 TBS Butter

2 or 3 Fingers Thick of Fresh Thyme, Tied in a Bundle (You can use a thin sprig to tie the rest together, or unbleached natural string).

1 Pound Thin Asparagus, Snap off End & Break each piece in half.

1 Medium Sweet Red Belle Pepper, Julienned

1 Medium Lemon, Zest & Juice

1 Medium Lime, Zest & Juice

Salt & Pepper to taste

Dash of Nutmeg

Place Butter and Thyme in a large heavy skillet on a low temp. Slowly melt the Butter. Stir around allowing Thyme to infuse the Butter for a

Continue reading Asparagus & Sweet Red Belle Pepper with Thyme Infused Butter

Scalloped Sweet Potato with Swiss & Gruyere Cheese

2 Large Sweet Potato (Used White Sweet Potato)

8 Ounces Swiss Cheese, Shredded

8 Ounces Gruyere, Shredded

4 Ounces Parmesan Reggiano, Shredded (For the Top).

10 or 15 Leafs Fresh Sage

1 Cup Green Onion, Course Chopped

2 or 3 TBS Butter

2 or 3 TBS Flour

Salt & Pepper to Taste

1/4 TSP Nutmeg

2 or 3 Dry Thai Bird Eye Pepper, Fine Crushed

2 or 3 TBS Dark Strap Molasses

2 Cups Milk or Cream or a Combination of these.

 

Peel the Sweet Potato & Slice Thin using a Mandolin Slicer.

In a medium size heavy

Continue reading Scalloped Sweet Potato with Swiss & Gruyere Cheese