As egg whites contain no cholesterol, and the “yolk” consists of tofu and mayo made from oil and avocado, this is a cholesterol-free dish that is full of flavor. INGREDIENTS: 12 hardboiled eggs, halved and yolks removed 1/2 cup avocado “mayonnaise” (see recipe) 1/2 cup firm tofu 1/2 teaspoon Piment de la Vera*, or regular...Read More
Farro is an ancient, unhybridized form of wheat that is also known as emmer wheat. It has recently become popular, as has spelt. Although some recipes say they are the same grain, they are not. Spelt (Triticum aestivum spelta) is a grain that takes longer to cook, and can use a soaking before cooking, where...Read More
This is a flavorful soup that is especially food for cold nights. If you want to lighten it, use a light vegetable stock. To enrich it, use dark chicken stock. To take it over the top, add a little cream. You will need a little extra salt to enhance the flavors if you use cream....Read More
If it sits still long enough, I’m bound to use this quick pickling technique on almost anything it seems. It works beautifully with fennel, giving a sweet and sour taste that is reminiscent of mild sauerkraut. Simple, quick, and versatile. Use it to top a salad, or put it in sandwiches. It’s great on grilled...Read More
This is a flavorful mélange that is not wet enough to be a soup, but not dry, either. Although you could easily add more liquid for a soup or cook it dry as a side dish. INGREDIENTS: 3 cups cooked cranberry beans (see recipe for Basic Braised Shelling Beans on site) 2 cups carrots, cut...Read More
This is the basic method for cooking fresh shelling beans (or “shellies” as some people call them) such as cranberry, borlotti, Tongues of Fire. You can eat these beans “as-is,” but if you have leftovers these beans are great with grains or added to a soup, such as a minestrone. You can use this basic...Read More
Any beets will do, but the golden beets are lighter tasting than red and look lovely with the kale. Much of the success of this dish relies on really tender kale. Scotch kale was used, but Russian would work as well. INGREDIENTS: Salad 1 bunch of golden beets, tops removed with 1 inch of stem...Read More
This versatile dressing is featured with the Arugula Cherry Salad, but it works very nicely with roast chicken or duck, charred hanging tender steak, pork chops or roasts, or grilled salmon or swordfish. The cherry syrup used in the vinaigrette is a tart or sour cherry syrup produced in Eastern Europe and is used for...Read More
This twist on a classic treatment for oysters adds a touch of sweetness that is a great foil to briny oysters such as Kumamotos or Malpeques. This is also good splashed on gravlax. To use as a base for a vinaigrette, just add oil. INGREDIENTS: 1 cup blackberry vinegar2 tablespoon minced shallot1 1/2 teaspoons freshly...Read More
INGREDIENTS: 1 rib of celery, cut medium dice1/2 medium brown onion, cut medium dice3 small-medium zucchini, cut medium dice1-2 large cloves garlic, minced1 large tomato, peeled and seeded, cut medium diceSalt and fresh ground pepper to taste5-10 medium basil leaves, cut chiffonade*Water, stock or white wine, as neededOlive oil METHOD: Over medium heat, warm a...Read More
