Ingredients 4 hearts of romaine lettuce, chopped 1/2 English cucumber, sliced 3/4 cup grape tomatoes, halved 1/2 cup chopped toasted pecans 1/2 cup dried cranberries 1/2 cup crumbled blue cheese 3/4 cup balsamic vinaigrette Directions Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
Ingredients 48 ounces water 3 tablespoons hibiscus flowers (organically grown) 2 cinnamon sticks 1/8 cup sugar 1 small orange, sliced Ice 1 lemon, cut into wedges Directions Bring water to light boil, turn off heat add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes. Strain tea into desired container, add sugar and orange slices and serve over ice. Garnish each glass with a lemon slice. Chef Notes: This tea recipe can easily be doubled for a larger serving. When using herbs in tea making, longer is not better. Heating the herbs for extended time can release unfavorable qualities and bitterness found in herbs. The key is.
Ingredients 1 teaspoon sugar 1 cup warm water 1 Tablespoon dry yeast 2 eggs 1 Tablespoon vegetable oil 3-1/2 cups (about) all-purpose flour 2 teaspoons salt Poaching Liquid: 16 cups water 2 Tablespoons sugar Topping: 1/2 cup sesame or poppy seeds 1 egg, beaten Directions Place sugar and warm water in a large bowl and stir until dissolved. Sprinkle the yeast into the sugar water and let stand until bubbly, about 10 minutes. Whisk together eggs and oil, then beat into yeast. Add 2 cups of the flour, along with the salt, to the yeast mixture until combined. Gradually add enough of the remaining flour until the dough is soft.
Ingredients 6 ounces chorizo sausage 8 (6 inch) corn tortillas 6 eggs 1/4 cup milk 1/2 teaspoon pepper 1/2 teaspoon salt 1 cup shredded Monterey Jack cheese 1 dash hot pepper sauce (e.g. Tabasco™), or to taste 1/2 cup salsa Directions Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until.
Ingredients 5 eggs, separated 2 cups sugar 1/2 cup butter, softened 1/2 cup canola oil 1 teaspoon coconut extract 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 2-1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 2 cups flaked coconut, chopped 1/4 teaspoon cream of tartar FROSTING: 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 2/3 cup butter, softened 4-1/3 cups confectioners’ sugar 1-1/4 teaspoons coconut extract 2 cups flaked coconut, toasted Directions Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 325°. In another large bowl, beat sugar,.
Ingredients 6 dried ancho chiles 1 (6 ounce) can tomato paste 1/4 cup corn oil 2 cloves garlic, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano 1/4 teaspoon ground cumin 3 cups beef broth Directions Preheat an oven to 400 degrees F (200 degrees C). Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1.
Ingredients 6 dried ancho chiles 5 garlic cloves, unpeeled 1 teaspoon ground cinnamon 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon cumin seeds 1 1/2 cups unsalted homemade or canned low-sodium chicken broth 1 tablespoon balsamic vinegar 1 1/2 teaspoons vegetable oil or rendered bacon fat 2 medium onions, chopped medium fine One 28-ounce can crushed tomatoes or whole plum tomatoes, pureed, with their juices, in a blender One 1-ounce chunk smoked ham, cut into 4 pieces 3/4 ounce Mexican chocolate or 1 tablespoon unsweetened cocoa powder 1 to 2 teaspoon sugar Kosher salt Directions With scissors, split open the chiles, and discard the stems and seeds. Cut.
Ingredients 35–40 small fresh morels 2 tbsp. butter 2 tsp. finely chopped, peeled shallots 1 tbsp. Madeira 1 cup heavy cream 4 pieces of white sandwich bread 1 tsp. arrowroot Salt and freshly ground black pepper Finely chopped fresh parsley Directions Clean and trim morels. Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes. 2. Increase heat to high, add madeira and heavy cream, and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 8 minutes. 3. Meanwhile, remove and discard crusts from bread. Toast bread, cut diagonally, and arrange on 4.
Ingredients 3 lbs. small fresh fava beans in the pod Salt, to taste 3 tbsp. extra-virgin olive oil 12–15 fresh medium morels, cleaned and halved or quartered lengthwise 1 tbsp. crème fraîche Directions Remove fava beans from pods (don’t peel favas) and rinse under cold running water. Meanwhile, bring a medium pot of salted water to a boil over high heat. 2. Add favas to boiling water and cook, stirring occasionally, until just soft, 5–8 minutes. Drain and set aside. 3. Heat oil in a large cast-iron or other heavy skillet over medium-low heat. Add morels and gently cook, stirring occasionally, until soft, 3–4 minutes. Stir in crème fraîche, then.
Ingredients 1 head organic cauliflower. trimmed, cut into florets 5 Yukon gold potatoes, peeled, cut into 1/2″ slices 1/2 cup organic low-fat milk 2 tablespoons pastured organic butter Sea salt and freshly ground black pepper 1 tablespoon white truffle oil Directions Bring large pot of water to boil. Add cauliflower and potatoes; cook 15 minutes or until tender. Drain well. Place in mixing bowl and add milk and butter; beat until smooth. Season with salt and pepper. Drizzle in white truffle oil.
