Ingredients
1.5 lb beef stew
1 yellow onion
2 gooses of garlic (or use garlic salt instead or regular salt)
2 tb spoons tomato paste
1 tb sp of flower
1 tb sp of paprika
1 tb sp of oil
Two bay leaves
Salt and pepper
Preparation
Heat a thick pot for a couple of minutes in medium, cast iron is the best. Add oil, then coarsely [...]
I saw this and thought it was cool. If nothing else, the recipes are nice =)
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From coastal farm to city cafe, Mission High students learn about baking and beyond
Janet Fletcher, Chronicle Staff Writer
Wednesday, May 16, 2007
Easy to love, wholesome and sweet, smelling of home: That’s pie. Even those of us whose mothers never mastered pie associate [...]
Syrup:
2 cups ginger, peeled and sliced to 1/8 inch
2 cups sugar
2 cups water
Mix in a saucepan, bring to a slow simmer, reduce by 50%, allow to cool.
Mix approx 7 parts selzer to one part syrup.
Add mint sprig and lime.
Candied Ginger:
After you make the syrup, drain the ginger slices, toss them in sugar to coat completely. [...]
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
-Preheat oven to 350 degrees F.
-Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
-Put the butter in a deep baking dish and place in oven to melt.
-Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping.
-Pour mixture over melted butter. Do not stir.
-Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking.
-Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream
Continue reading Easy Peach Cobbler
1 cup chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
¼ cup red wine vinegar
2 Tblspn balsamic vinegar
1 Tblspn Dijon mustard
2 garlic cloves
½ cup olive oil
bread with crusts cut off (approx. 1 cup)
· Blend all ingredients in a food processor
· Add bread crumbs slowly. Consistency should be loose enough for dipping bread into mixture but firm enough to stay on the bread
· If too thick, stop adding bread crumbs or process in more oil
Continue reading Tomato Basil Coolie
(Serves 6)
10 ounces of fresh baby spinach
1 small head of radicchio
6-7 ounces of pine nuts, toasted
1/3 cup olive oil
¼ cup balsamic vinegar
¼ cup dry red wine
1 shallot, minced
1 baguette
Parmesan cheese, freshly grated
Ø Place spinach in large serving bowl
Ø Slice radicchio thinly and mix in with spinach
Ø In saucepan over medium heat: place olive oil, balsamic, wine and shallot [...]
Ingredients
7 garlic cloves
¾ cup mayonnaise
4 canned rolled anchovy fillets with capers, drained
2 Tblspn plus 1/3 cup freshly grated Parmesan cheese
1 Tblspn fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
¼ cup olive oil
4 cups ¾-inch bread cubes (crusts trimmed)
1 large head romaine lettuce, ripped into pieces
· Mince 3 garlic cloves in processor
· Add mayo, anchovies with capers, 2 [...]
We were drawn from across Whole Foods to the smell of this super simple dish – enjoy!
Continue reading Sausage – Broccolini
Andrea and I made this one up. Chicken Piri-Piri is a Portuguese-African dish that varies a lot, but is always spicy.
Continue reading Chicken Piri-Piri
I just tried a deep fryer for the first time last night, but I made it in a deep cast iron skillet or dutch oven a few times. I’m happy to lend the deep fryer out to anyone who wants it. I’ve also used a mixture Crystal Extra-Hot sauce and milk. If you’re using hot sauce, let the chicken soak a while before putting in the paper bar.
Continue reading Classic Fried Chicken
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