Recipe adapted from Gourmet. 6 bacon slices (about 1/4 pound) 1/4 loaf Italian bread 1/4 teaspoon minced garlic 1 tablespoon fresh lemon juice 1/4 cup mayonnaise 1 tablespoon water Salt and pepper to taste 1 small red onion or a few green onions 1/2 pound cherry tomatoes (about 3/4 pint) or 3-4 smaller … Continue Reading →
From “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule” (Running Press). Set the broiler rack 4 inches from the heating element. Lay the bread slices on an ungreased baking sheet. Broil until the edges just until golden, 1 to 2 minutes, watching carefully. Flip and broil the other side for … Continue Reading →
From epicurious.com. For lemon ice cream: 1 pint super premium vanilla ice cream 1 tablespoon finely grated fresh lemon zest 11/2 tablespoons fresh lemon juice For galette: 1 cup fresh blueberries 1 cup fresh raspberries 1 cup fresh currants (can substitute blackberries) 2 tablespoons cornstarch 1 tablespoon finely grated fresh lemon zest 1 tablespoon … Continue Reading →
Adapted from “Farmers’ Markets of the Heartland” by Janine MacLachlan. 3-4 large radishes, julienned 1 stick good quality butter, softened 1 tablespoon fresh lemon juice 2 tablespoons fresh mint leaves, chopped 1 tablespoon minced fresh chives 1 tablespoon chopped fresh flat-leaf parsley Salt and pepper to taste Beat the butter until smooth in a food … Continue Reading →
From Susan Russo. 1 1/2 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes 2 garlic cloves, thinly sliced 1/2 cup blanched almonds, lightly toasted 1 1/4 cups drained roasted red peppers 2 teaspoons balsamic vinegar A couple of pinches of salt In a small pan over medium-low heat, warm olive oil. Add red … Continue Reading →
From “Tamales” by Daniel Hoyer. A decadent take on tamales. Try different fruits or eliminate altogether, or exchange some of the dark chocolate for white chocolate. Add 3 tablespoons cocoa powder to the masa, if desired. 12 ounces bittersweet or semisweet chocolate, cut into chunks (or use chips) 11/4 cups lightly toasted, coarsely chopped … Continue Reading →
From “Tamales” by Daniel Hoyer. 24 corn husks plus extra for the steamer Basic Whipped or Beaten Masa (see recipe) 4 cups fresh-cut sweet corn on the cob (about 4 to 6 ears) or frozen white corn 1 pound (about 3 cups) grated cheese, such as Monterey Jack, cheddar, asadero, queso fresco or queso … Continue Reading →
Basic Whipped or Beaten Masa This style masa is used for Tex-Mex, southwestern style, northern and central Mexican style, and many of the commercially available tamales in the United States. After cooking, results can vary from slightly chewy to firm and compact to light and fluffy, depending on the fresh or dry corn or masa … Continue Reading →
From Diane Rossen Worthington 4 cups low-fat or skim milk 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/3 cup maple syrup 11/3 cups quick-cooking steel oats oatmeal 1/2 cup sweetened dried mixed fruit 1/2 cup store-bought granola Extra maple syrup, for serving Warm milk, for serving Combine the milk, vanilla, cinnamon and syrup in … Continue Reading →
From “Better Homes & Gardens New Cookbook” (Meredith). 1 pound ground beef 1 cup chopped onion 1 cup chopped green pepper 2 (8-ounce) cans tomato sauce 1 (12-ounce) can (1 1/2 cups) whole kernel corn, drained 1/2 cup pitted ripe olives, chopped 1 clove garlic, minced 1 tablespoon sugar 2 to 3 teaspoons chili powder … Continue Reading →