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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

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Buttermilk w/ Fresh Fennel Ranch Dressing

Why get that goopy ranch dressing from the store when in minutes you can make this beautiful and tangy dressing good on salads and as a veggie dip.

This is a great base, change up the fennel frons to chives, fresh thyme, or other fresh herb.

Make it “lite” by using low fat yoghurt but keep the sour cream full flavored.

Makes around 2 cups

1 cup yogurt 1/2 cup buttermilk 6 tablespoons sour cream 2 tablespoons white wine vinegar 20-30 cranks freshly cracked black peppercorns about ½ tsp Several pinches of kosher salt (to taste) ½ tsp (or

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Spicy Watermelon & Cucumber Salad

2 Cups Watermelon, Cut in Bite Size Pieces

2 Cups Cucumber, Cut in Bite Size Pieces

1/2 Cup Pistachio Nutmeats

9 to 12 Fresh Mint Leafs

1 TBS Balsamic Vinegar

1/2 Cup Cava, Extra Dry

2 to 3 Dry Thai Bird Eye Pepper, crushed to a fine powder

1/4 TSP Salt

1/8 TSP Nutmeg

1 Large Lime, Zest & Juice

 

Toast the Pistachio Nutmeats on a very low temp in a heavy skillet. Set aside to cool to room temp.

Put the Melon, Cucumber, Pistachio & Mint Leafs into a large Mixing Bowl. As you add the Mint

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Haricot Vert & Red Fingerling Potato Salad

THE SALAD

1 Pound Red Fingerling Potato, Cut into Coins

8 Ounces Green Haricot Vert

1/2 Bunch Green Onion, Course Chopped

1/4 Cup Green Olives, Pit & Course Chopped

3 Tbs Fire Roasted Red Bell Pepper, Bits Size Pieces

1 Tbs Capers, Dry in Salt, Medium Fine Chopped

4 Eggs, Hard Boiled, Course Chopped

THE DRESSING

4 – 6 Tbs Mayonaise

1 Tsp Garlic, Fine Chopped

1 – 2 Tsp Lime Juice

Good Shake, Worcestershire Sauce

1 Tbs Olive Oil

1/2 – 3/4 Cup Pinot Grigio

Dash, Nutmeg

Black Pepper to Taste

 

Place a heavy, grooved, grill pan

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Grilled Potato, Sweet Corn & Tomato Salad with Thyme, Garlic & Habanero Infused Olive Oil

does that count as a title?

 

This is similar to the previous Grilled Potato Salad recipe I’ve posted.

Rather than a Cream Based Dressing I am making an infused Olive Oil dressing.

In a large heavy skillet pout about 1 cup of Olive Oil.

1/2 Habanero Pepper Fine Diced

1 Tablespoon Garlic fine chopped

1/4 Teaspoon Nutmeg

about 2 Fingers thickness of Fresh Thyme, tied into a bundle

Over medium heat bring to just below the boil. You DO NOT want this to boil. Just under the boil. Cook stirring occasionally for about One Hour. Pour into a

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Cucumber & Tarragon Salad

2 Large Cucumber, cut in half length wise and sliced into 1/4 inch pieces.

Fresh Cucumbers, Cut. Sometimes I like it cut, sometimes I like it uncut.

 

Celery Leafs, course chopped to make 1/2 cup.

Celery Leafs, course chopped.

 

Tarragon, course chopped and pinched to make 2 to 3 Tablesppons

Mix the first 3 ingredients together in a large Mix Bowl.

Whisk the following 6 ingredients together in a Medium Mix Bowl. After thoroughly combined pour over Cucumbers and Mix together well.

1/8 Teaspoon Harissa

1/8 Teaspoon Nutmeg

Salt & Pepper to taste

2 or

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Grilled Corn Salad

I normally just grill my sweet corn add butter and salt and pepper or use a compound butter with spices and I am done.  I wanted to do something a bit different with this wonderful BBQ side so I went trolling online for inspiration and after getting some ideas I came up with this.

2 ears of corn charred on the grill, kernels cut off of the cob 2 Roma tomatoes, deseeded and copped to your liking ¼ white or red onion sliced into half rings Hand full of fresh basil, leafs torn Several sprigs of fresh thyme

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Cucumber & Apricot Salad

This is amazingly fresh and delicious. The Cucumber and Apricot work extremely well together.

 

6 Ripe Apricot

2 or 3 Large Cucumber

Fresh Dill

Salt & Pepper to taste

1/8 Teaspoon Nutmeg

1/8 Teaspoon Cayene

1 to 3 Tablespoons Balsamic Vinegar

A Glug or 3 or 4 of White Wine, I used Pinot Grigio

Depending on size, cut the Apricots into small bite size pieces, I cut these in 8ths. Peel Cucumbers and cut in 1/2 length wise. Now cut into 1/4 inch or so pieces. Chop about 1/4 cup or so of fresh Dill. Put everything in

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Avocado Salad

I will not call this Guacamole, Californians are really anal about their Guacamole. This is  not Guacamole. If I hear any of you refer to this as Guacamole, I will hunt you down and squirt Lime Juice in you eye!

 

6 Extremely Ripe Avacado

4 Ripe Roma Tomato, fine chopped

1 Bunch Green Onion, fine chopped

4 Medium Limes, zested and juiced

4 Medium Lemons, zested and juiced

1 cup total, Red and Green Bell Pepper, fine chopped

4 or 6 Cloves Garlic, fine chopped

I Bunch Cilantro, fine chopped

1/4 Teaspoon Nutmeg

1 to 3 Teaspoons Smokey

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Shells Baked with Tomato, Cream, Corn and Five Cheeses

Here’s another recipe from one of my favorite cookery books.  It’s from a cookbook someone who use to work at Al Forno, a legendary Providence, RI restaurant gave me as a gift. The chef – owners are Johanne Killeen and George Germon.

Unlike the last recipe I made from this book, this one is quite simple and quick! Enjoy!

 

‘Shells Baked with Tomato, Cream, Corn  and Five Cheeses’ From: On Top of Spaghetti, by Johanne Killeen and George Germon

Items needed:Baking dish Big bowl

Preheat oven to 500 degrees

2 C Heavy cream 1 cup diced tomato 1/4 c

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