Easy Blender Hollandaise Sauce

June 12th, 2011 § 0 comments § permalink

Makes 1 cup of sauce

Ingredients

3 egg yolks
1 tablespoon lemon juice
½ teaspoon salt
18 teaspoon cayenne, or a few dashes Tabasco sauce
10 tablespoons unsalted butter (if using salted butter, skip the added salt)

Directions

Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise sauce a bit lighter. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have on speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is incorporated. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

Simply Recipes http://simplyrecipes.com

Fall Herb Cassoulet

October 7th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Olive oil
1 medium yellow onion, chopped fine
4 cloves garlic, chopped fine
½ tablespoon lemon zest
2 pounds heirloom beans, pre soaked and par boiled
1 cup white wine
2 cups vegetable or chicken stock
½ cup fresh thyme leaves
¼ cup fresh parsley leaves
2 tablespoons fresh marjoram leaves
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne
2 tablespoons lemon juice
1 cup bread crumbs
½ cup parmesan cheese, grated
Fresh parsley for garnish

Directions

Pre-heat oven to 400°F. In a ceramic casserole pan heat the olive oil on a medium high heat, cook the onions, garlic and lemon zest for about 3-4 minutes or until semi translucent. Add the beans, white wine and stock and stir well. Cook for about 5 minutes add the herbs and seasonings and stir well. Cook about 25-30 more minutes and take off heat. Mix together, bread crumbs and cheese and season with a little salt. Sprinkle atop the mean mixture and place in a preheated oven, uncovered for about 10 minutes or until browned on the top. Take off heat and garnish with fresh chopped parsley.

Fresh Mint Harissa

May 14th, 2013 § 0 comments § permalink

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Makes 2 cups

Ingredients

2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled 
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2  tablespoons olive oil
2-3  tablespoons fresh mint leaves (optional)

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is smooth.  Can be stored in the refrigerator for up to 1 month.

Ger-Nis Hoisin Sauce

February 3rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

½ cup tamari
2 cloves garlic, minced
3 tablespoons creamy peanut butter
2 tablespoons honey
4 tablespoons yuzu rice vinegar
2 tablespoons dark sesame oil
1 tablespoon Ger-Nis siracha
1 teaspoon black pepper, finely ground

Directions

In a small mixing bowl whisk together all ingredients until smooth and well incorporated. Place in a squeeze bottle for easy use. Store in the refrigerator for up to 3 weeks.

Haitian Sauce Ti-Malica

April 5th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cup

Ingredients

Canola or vegetable oil
1 medium onion, chopped fine
1 clove garlic, chopped fine
2 shallots, chopped fine
2 scotch bonnet peppers (habaneros) destemmed and deseeded and chopped
½ green bell pepper, chopped fine
½ red bell pepper, chopped fine
2 tablespoons tomato paste
1 cup water
½ teaspoon salt
½ teaspoon black pepper
¼ cup white vinegar (or pickled vegetable vinegar)
Juice of one lime

Directions

In medium sized skillet over medium high heat add oil. Cook onions, garlic, shallots and sauté until translucent, about 3-4 minutes. Add peppers and cook until peppers are tender. Add tomato paste to the pan and mix well. Cook a few minutes and then add the water, salt, black pepper and vinegar. Turn to a simmer and cook about 10-15 minutes on low heat. Remove from heat and add lime juice. Season to taste with more salt.

Half-the-Pasta Lasagna

March 31st, 2011 § 0 comments § permalink

Makes 4 servings

Ingredients

1 small Italian eggplant
½ package of lasagna noodles (whole wheat if available)
1 egg
1 cup skim ricotta
1 cup kalamata olives, chopped
2 cloves garlic
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh thyme, leaves chopped
Salt & pepper
6 ounces fresh mozzarella, sliced
¼ cup parmesan cheese
2 cups tomato sauce
2 tablespoons olive oil

Directions

Preheat oven at 375ËšF. Slice eggplant lengthwise and brush with olive oil, salt & pepper. Bake for 15-20 minutes or until browned. Remove from oven and allow to cool.

Meanwhile, bring a large pot of salted water to a boil. Cook lasagna noodles for 4-5 minutes. Noodles should be undercooked. Drain and rinse with cold water to shock.

In a medium sized bowl, beat egg and add in ricotta, kalamata olives, garlic, chopped basil, parsley and thyme. Season with salt and pepper and combine.

Take a loaf pan and line with parchment paper. Layer lasagna as follows: A spoonful of sauce followed by one layer of noodles, ricotta mixture, eggplant slices, mozzarella slices, and a spoonful of tomato
Repeat until finished and top with parmesan cheese and a drizzle of olive oil.

Cover loaf pan with foil and bake for 30 minutes. Take out of oven, remove foil and continue to bake for 5-10 or until browned on top.

Remove from pan by lifting parchment. Slice into 4 equal slices and serve over a spoonful of sauce.

Tip: Use sauce sparingly, otherwise lasagna can become watery.

Recipe courtesy of Robin Simpson

Harissa & Preserved Lemon Mint Martini

January 4th, 2012 § 0 comments § permalink

Ingredients

3 ounces gin
½ ounce mint infused dry vermouth (recipe follows)
½ ounce preserved lemon liquid (recipe follows)
2-3 drops harissa (recipe follows)
Preserved lemon garnish
Mint leaf garnish

Directions

In a glass filled with ice place the gin and the vermouth and stir. Add the lemon preserved liquid and strain into a martini glass. Place one preserved lemon segment and a mint leaf in for garnish and drop 2-3 drops harissa in the center.

Quick Preserved Lemons

Makes 3 cups

Ingredients

10 lemons, scrubbed of any wax or residue
3 tablespoon kosher salt
3 tablespoons sugar
½ cup lemon juice

Directions

Slice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl, and sprinkle with the salt and sugar. Toss well, and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.

Ger-Nis Harissa

Makes 2 cups

Ingredients

8 dried guajillo chilies, stems removed, broken
5 dried red chilies, stems removed, broken
1 dired chili de arbol
1 cup boiling water
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
4 garlic cloves
1 bell pepper, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons fresh mint leaves (optional)

Directions

Place the dried chilies in a medium bowl and cover with the boiling water, let stand for about 15 minutes, allowing the chilies to soften. Grind the toasted seeds until a powder is formed. Transfer the softened chilies, the spices, the garlic, the red pepper, the lemon zest and juice, the salt and the olive oil into a food processor and process until smooth. At this stage add the fresh mint leaves and process until all the mint is chopped and incorporated. Season with salt to taste. Store in the refrigerator for up to 1 month.

Mint Infused Vermouth

Ingredients

1 bottle dry vermouth
20 fresh mint leaves, torn in half

Directions

In a mason jar or large jar combine the vermouth and the mint and allow to infuse, turning upside down periodically, for 2 days. Strain.

Hay Smoked Arctic Char and Celery Root Purée with Wood Sorrel Ash and Pickled Pearl Onions

October 3rd, 2011 § 0 comments § permalink

Serves 12

Ingredients

For the Pickled Pearl Onions

1¼ pounds pearl onions
3 tablespoons sugar
8 cloves
1 teaspoon yellow mustard seeds
Eight ½-wide strips of lemon zest
1¼ cups white vinegar
1¼ cups water
2 teaspoons kosher salt

For the Wood Sorrel Ash

2 ounces wood sorrel

For the Celery Root Purée

1 medium celery root, peeled and cut into bite-size pieces
1 large onion, peeled and quartered
2 garlic cloves, peeled
½ cup heavy cream, plus additional as needed
¼ teaspoon freshly ground nutmeg
Salt and freshly ground black pepper to taste

For the Arctic Char

1 pound hay
2 24-ounce Arctic Char fillets
1 lemon, thinly sliced
2 dill sprigs
Hay, as needed, rinsed and thoroughly dried
Salt and freshly ground black pepper to taste

Directions

For the Pickled Pearl Onions

In a pot of boiling water, add the pearl onions and cook until tender, about 20 minutes. Drain. Once the onions are cool enough to handle, slip off the skins, slice in half then trim the roots. Transfer to a medium sized bowl. In a saucepan, bring the sugar, cloves, mustard seeds, lemon zest, vinegar, water and salt to a boil. Pour over the onions and set aside at room temperature one hour. Cover and refrigerate until chilled. Drain onions when ready to serve. Discard remaining ingredients.

For the Wood Sorrel Ash

Preheat the oven to 500°F. Arrange sorrel in a single layer on a sheet tray and bake until dried and blackened, about one hour. Cool to room temperature. In a spice grinder, purée until the texture of fine dust.

For the Celery Root Purée

Add celery root, onions and garlic to a large pot of salted, boiling water. Reduce to a simmer and cook until the celery root is tender, about 25 minutes. Drain and transfer to a blender. Add the cream and nutmeg and purée until smooth, adding additional cream as needed in a slow, steady stream to achieve a smooth consistency. Season with salt and pepper and keep warm.

For the Arctic Char

Season the char with pepper. In a large bowl, combine sugar and salt until incorporated. Pour half into a hotel pan, top with the char, skin-wide down and pour the remaining salt mixture on top. Refrigerate overnight. Remove the char from the salt mixture and rinse thoroughly under cold, running water. Arrange fish on a roasting rack or perforated hotel pan and top with lemon slices and dill. Arrange hay in a roasting pan the same size as the rack and using a torch, ignite it until smoldering. Blow out, arrange the rack above it and immediately cover with a tight fitting place. Set aside 20 minutes.

To serve

Transfer the celery root purée, pickled pearl onions and wood sorrel ash to serving bowls. Transfer the hay to a serving platter for dramatic effect when serving and top with the char, lemon slices and dill.

Hazelnut Sponge Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

12 eggs, separated
8 ounces light brown sugar
14 ounces hazelnut flour
4 ounces all-purpose flour
Pinch of salt
4 ounces granulated sugar
Basic Buttercream, for frosting
Chocolate block, for decorating
Chopped hazelnuts, for decorating

DIRECTIONS

Preheat to 350°F.

Butter 2 half-sheet pans and line them with parchment.

In a metal bowl, with electric beater, whisk or in the bowl of a Kitchen Aid Stand Mixer with whisk attachment, add the egg yolks and beat until they come together. Add the brown sugar and continue whisking until the yolks are light, about 5 minutes (longer if by hand).

In a separate medium sized bowl, combine the hazelnut flour and all-purpose flour.

In a separate metal bowl with electric beater, whisk or in the bowl of a Kitchen Aid Stand Mixer with whisk attachment, whisk the egg whites and salt until they are white and opaque. Gradually whisk in the granulated sugar. Whip until whites hold a firm peak. Next, fold the egg yolk mixture into the beaten egg whites. And then fold in the hazelnut-flour mixture in 3 additions. Do not over-mix the batter or the cake with deflate. Spread the batter on the separated pan.

Bake in preheated oven for approximately 15 minutes, or until well risen and firm to the touch.
Loosen layer from pan, slide it onto rack and cool completely.

© Recipe Property of Shawona Jones

Heavy Cream Mousse

December 14th, 2009 § 4 comments § permalink

Makes 2 cups mousse

INGREDIENTS

1 cup de-stemmed fresh herb leaves
1 cup heavy cream
½ cup crème fraiche
6 egg whites
Salt/pepper

PREPARATION

Add all ingredients in a blender and blend until well mixed and very smooth. Chill for a few hours before serving.

**This is a fluffier, softer mouse.

Heirloom Melon and Prosciutto Wraps with Lemon Thyme Drizzle

August 10th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 heirloom melon, deseeded, peeled and sliced into small wedges
18-20 slices of prosciutto
Lemon thyme drizzle (recipe follows)
Maldon salt

Directions

Wrap the prosciutto slices around the melon slices tightly and drizzle with a small amount of the lemon thyme syrup.

Lemon Thyme Drizzle

Ingredients

¼ cup water
1 cup honey
4 tablespoon fresh lemon thyme leaves

Directions

In a small sauce pan heat honey and lemon thyme leaves on simmer for about 5 minutes until warm and honey has been infused with lemon thyme.

Heirloom Squash & Chili Mint Salad

August 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

5 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
3 tablespoons olive oil
2 teaspoons lemon zest
1 tablespoon lemon juice
2 cloves garlic, chopped superfine
1 -2 teaspoons fresh red chili, deseeded and chopped superfine
3 tablespoons pine nuts, toasted
Salt

Directions

In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.

Heirloom Squash & Chili Mint Salad

July 11th, 2011 § 0 comments § permalink

Serves 2

Ingredients

2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 clove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt

Directions

In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.

Heirloom Tomato & Mozzarella Salad

July 19th, 2011 § 1 comment § permalink

with Basil Oil Drizzle & Anchovies
Serves 4

Ingredients

1 cup fresh basil leaves
1 clove garlic
½ cup plus extra virgin olive oil
1 teaspoon salt
Squeeze of lemon (optional)
6-8 tomatoes, sliced or wedged
6-8 pieces fresh mozzarella cheese (equivalent to the tomato size)
10-12 anchovies, whole of halved
Maldon sea salt

Directions

In a blender, combine basil leaves, garlic, oil and salt and blend until a very smooth oil exists. Squeeze some lemon in it if desired and either strain through a fine mesh sieve or leave with bits of basil; this is a preference issue only. Set aside. On a large plat arrange tomatoes and mozzarella in an artistic design. Place a few anchovies around the plate as well and season with some Maldon salt. Drizzle the basil oil over the plated tomatoes and mozzarella.

Heirloom Tomato & Watermelon Salad with White Balsamic Vinaigrette

August 2nd, 2011 § 0 comments § permalink

Serves 4

Ingredients

8-12 heirloom tomatoes, various varieties
8-12 pieces seedless watermelon sliced ½ inch thick and in wedges
2 cups feta cheese, sliced in sticks or wedges
12 fresh basil leaves, chifonade
White balsamic vinaigrette (recipe follows)
Baby arugula (garnish)

Directions

On individual serving plates create a stacked salad using the heirloom tomatoes, watermelon and feta. Sprinkle basil chifonade all over and drizzle the white balsamic vinaigrette over the top Garnish with baby arugula.

White Balsamic Vinaigrette
Makes 2 cups dressing

Ingredients

¼ cup white balsamic vinegar
2 tablespoons lemon juice
½ cup blended oil (canola based)
½ shallot, minced
Salt and pepper to taste (about ½ teaspoon of each)

Directions

In a medium bowl whisk together ingredients until well incorporated and emulsified, season with salt and pepper to taste.

*Recipes property of Polo Dobkins

Heirloom Tomato and Pesto Pasta Salad

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

1lb Pasta, cooked
2 gloves Garlic, minced
4 medium Zucchini, chopped
1½ lbs. Heirloom tomatoes, chopped
2 cups fresh Basil leaves
Juice of one large Lemon
½ cup Extra virgin olive oil
Salt and pepper, to taste

PREPARATION

In a large sauté pan, over medium heat, sauté garlic, add zucchini and season with salt, cook, 5 to 7 minutes. Add tomatoes, warm through and combine with cooked pasta. Meanwhile, in a blender, add basil, lemon juice and olive oil and puree, taste for salt. Drizzle pasta salad with basil sauce.

Heirloom Tomato and Pesto Pasta Salad

Heirloom Tomato Pico de Gallo

September 16th, 2011 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups heirloom cherry tomatoes, chopped fiine
½ cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup cilanro leaves
1-2 jalapeño peppers, chopped fine and deseeded
1 teaspoon cumin
Juice of 3-4 limes
Salt

Directions

Mix all ingredients in a medium mixing bowl until well combined. Add salt to taste.

Heirloom Tomato Pico de Gallo

April 29th, 2012 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups heiloom cherry tomatoes, chopped fine
½ cup white onion, chopped very fine
½ cup red bell pepper, chopped very fine
½ cup cilnatro leaves
1-2 jalapeño peppers, chopped fine and deseeded
1 teaspoon cumin
Juice of 3-4 limes
Salt

Directions

Mix all ingredients in a medium mixing bowl until well combined. Add salt to taste.

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup ricotta cheese
¼ cup extra virgin olive oil
4 large heirloom tomatoes, sliced
1 pint cherry Tomatoes, halved
1 large red onion, sliced
1 cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh flat-leaf parsley
½ cup pitted green olives (ideally calabrese or something equally briny)
Red wine vinegar
Extra virgin olive oil (ideally Frantoia or Montevertine)
Black pepper
Maldon sea salt, to taste

PREPARATION

Place ricotta cheese in mixing bowl and whisk with about a ¼ cup of olive oil until cheese is smooth. Season lightly with kosher salt and black pepper. Place Heirloom and Cherry tomatoes on plate and season with generous amount of sea salt, freshly cracked pepper, and a dash of red wine vinegar (important to get a little vinegar on each tomato). In a separate mixing bowl, toss together onions, herbs, and olives, and season with red wine vinegar, olive oil, salt, and pepper. Spread evenly over tomatoes. Place healthy dollops of ricotta on top of entire salad and drizzle with more olive oil and sprinkle with final pinch of sea salt.

© Recipe courtesy of John Adler, franny’s

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

July 11th, 2011 § 0 comments § permalink

Serves 5-7 people

Ingredients

1 cup ricotta cheese
¼ cup extra virgin olive oil
4 large heirloom tomatoes, sliced
1 pint cherry tomatoes, halved
1 large red onion, sliced
1 cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh flat-leaf parsley
½ cup pitted green olive (ideally calabrese or something equally briny)
Red wine vinegar
Extra virgin olive oil (ideally Frantoia or Montevertine)
Black pepper

Directions

Place ricotta cheese in mixing bowl and whisk with about a ¼ cup of olive oil until cheese is smooth. Season lightly with kosher salt and black pepper. Place Heirloom and Cherry tomatoes on plate and season with generous amount of sea salt, freshly cracked pepper, and a dash of red wine vinegar (important to get a little vinegar on each tomato). In a separate mixing bowl, toss together onions, herbs, and olives, and season with red wine vinegar, olive oil, salt, and pepper. Spread evenly over tomatoes. Place healthy dollops of ricotta on top of entire salad and drizzle with more olive oil and sprinkle with final pinch of sea salt.

Recipe courtesy of John Adler, franny’s

Herb & Kale Home Fries

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 pound Yukon gold potatoes, cubed into ½ inch cubes (peels on)
1 medium yellow onion, chopped
2 cups purple kale, chopped
1 teaspoon Smoked paprika
Olive oil
Salt/pepper
2 tablespoons butter

Directions

Pre-heat oven to 375°F. Place all the ingredients in a large bowl and toss with olive oil, enough to coat. Season with salt and pepper and toss. Place the potato mixture in a large baking sheet and bake for about 15 minutes. Heat a large cast iron skillet, add in butter and heat to a mediun high heat. Toss on the potatoes mixture and cook stirring often, allowing to brown and smashing a few if desired. Cook until most of the potatoes are golden brown.

Herb Butter

August 10th, 2011 § 0 comments § permalink

Makes 1 cup butter

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Herb Cocktail Style Ketchup

November 12th, 2009 § 0 comments § permalink

Makes 2 cups

INGREDIENTS

1 cup basic ketchup recipe or 1 cup store bought ketchup
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon fresh horseradish, grated fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley. chopped fine
Sea salt

PREPARATION

Mix all ingredients together in a medium mixing bowl until well combined. This is perfect for grilled shrimp or atop a grilled shrimp salad. It is also a special ketchup for grilled fish and calamari.

Herb crusted Chicken with Caramelized Onion Jam on Ciabatta

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For herb crusted chicken

1 tablespoon fresh rosemary, chopped fine
2 tablespoons fresh thyme, chopped fine
Zest of 1 lemon
1 pound boneless skinless chicken breast
Salt
Freshly ground pepper
2 tablespoons canola oil
2 cups arugula leaves, for sandwich
Ciabatta, recipe follows

For caramelized onion jam

2 tablespoons canola oil
4 sweet onions, sliced thin
3 tablespoons sugar
¼ cup sherry vinegar
¼ cup water
Salt

DIRECTIONS

Preheat oven to 350°F. In a small bowl, combine herbs and lemon zest. Season chicken breast with salt and pepper and coat in herb mixture. In a large sauté pan, add oil over medium high heat. Add chicken and sea on one side, flip breast and then place in the oven for 5 to 7 minutes (depending on thickness of breast) or until cooked through. Once out of oven, let rest 10 minutes and then slice on breasts on the bias.

Meanwhile, in a large sauté pan, add oil over medium low heat. Add onions and cook very slowly, 10 minutes. Add sugar, vinegar and water and season with salt. Cook until onions are deep golden brown and sauce is reduced to a syrupy sauce, 15 to 20 minutes more.

To assemble sandwich, spread onion jam on ciabatta loaf, top with arugula leaves and sliced chicken breast. Cut into individual sandwiches and serve.

For ciabatta

Makes 2 loaves

INGREDIENTS

For sponge

½ teaspoon active dry yeast
2 tablespoons warm water (105°-115°F)
13 cup room-temperature water
1 cup bread flour

For bread

½ teaspoon active dry yeast
2 tablespoons warm milk (105°-115°F)
23 cups room-temperature water
1 tablespoon olive oil
2 cups bread flour
1½ teaspoons salt

DIRECTIONS

Make sponge

In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl, stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.

Make bread

In a small bowl, stir together yeast and milk and let stand 5 minutes, or until creamy. In a bowl of a blender, blend together milk mixture, sponge, water, oil, and flour and combine with wooden spoon. Add salt and mix. Turn out dough from bowl on floured surface and knead until soft, about 10 minutes. Place dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1½ hours. (Dough will be sticky and full of air bubbles.)

Have ready a rimless baking sheet and 2 well-floured 12-by-6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1½ to 2 hours.

At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed “quarry” tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425°F. Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up for edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.

Herb Dumplings

March 9th, 2012 § 0 comments § permalink

Ingredients

1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ teaspoon cayenne pepper
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine

Directions

In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

Herb Mashed Cannellini Beans

January 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

10 cloves garlic (skin on)
1 fresh rosemary sprigs
3 fresh thyme sprigs
Extra virgin olive oil
Salt
2 tablespoons olive oil
2 (15 ounce) cans cannellini beans, rinsed and drained
1¾ cups chicken broth
Freshly ground pepper
Juice of 1 lemon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

DIRECTIONS

Preheat oven to 400°F. In aluminum foil, add garlic cloves and herb sprigs and drizzle with olive oil. Season with salt and wrap. Bake in oven until cloves are soft, 30 minutes. Remove and set aside until cool enough to handle. Once cooled, remove garlic from skins and mash.
Meanwhile, in a large sauté pan, over medium heat add olive oil. Add beans, mashed garlic, chicken broth and season with salt and pepper. Bring to a boil and then reduce to a simmer and cook, 15 minutes. Remove from heat and mash beans with a potato masher until chunky. Add lemon juice and herbs and serve.

Herb Roasted Salmon

November 6th, 2009 § 0 comments § permalink

INGREDIENTS

¼ cup olive oil

¼ cup white wine
1 shallot, minced
¼ cup fresh thyme, roughly chopped
¼ cup fresh basil, roughly chopped
2 tablespoons fresh parsley, chopped
2 tablespoon fresh oregano, roughly chopped
1 teaspoon salt
½ teaspoons freshly ground black pepper

1 1½ pound salmon fillet, skin on
1 lemon, juiced
Olive oil for greasing pan
1 lemon cut in wedges

PREPARATION

Mix all ingredients, except lemon juice in a medium mixing bowl. Salt the salmon on the flesh side. Put salmon (skin-side down) in a flat glass pan. Pour the marinade over the salmon and let sit for at least 1-2 hours. Drain marinade and discard. Place in a greased baking dish skin side up ina 425 F oven and bake for approximately 15-18 minutes. Place oven on broil for theadditional 5 minutes or until skin is crispy. Sprinkle the lemon juice over the baked fish and serve immediately with additional lemon wedges.

Herb Rubbed Tuna With Red Wine

June 2nd, 2010 § 0 comments § permalink

Serves 1- 2

INGREDIENTS

1-2 servings tuna filet or steak, fresh and high quality
3 tablespoons red wine per serving
2 tablespoons fresh oregano leaves, chopped
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh marjoram leaves, chopped
¼ cup Kalamata olives, pitted & chopped
1 tomato, chopped
3 garlic cloves, chopped fine
¼  medium red onion, chopped
½  large red pepper, deseeded, destemmed, diced

PREPARATION

Preheat oven to 350ËšF degrees

For 15 minutes, marinade fresh tuna filet or steak in red wine, garlic, and chopped oregano, basil & marjoram, salt & pepper.   Transfer marinated tuna & any remaining juices (and all the herbs & garlic) on prepared foil.  Top with Kalamata olives, tomato, garlic, red onion, and red pepper.

Wrap and bake for about 10-15 minutes, or until tuna is cooked the way you like it – Do not to over cook.

Herbal Berry Antioxidant Smoothie

April 25th, 2011 § 0 comments § permalink

Makes 2-10 ounce smoothie

INGREDIENTS

¼ cup fresh or frozen blueberries
¼ cup fresh or frozen raspberries
¼ cup fresh or frozen strawberries
¼ cup fresh or frozen blackberries
½ cup pomegranate juice
¼ cup lemon juice
¼ cup honey
1 cup fresh mint leaves
1 cup water
1 teaspoon salt

DIRECTIONS

Place all ingredients into a blender and blend until smooth.

Herbal Caper Mayonnaise

November 12th, 2009 § 0 comments § permalink

Makes 1½ cup

INGREDIENTS

1 cup basic mayo recipe or 2 cups store bought mayo
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 tablespoon Dijon mustard
2 tablespoons lemon juice
3 tablespoons drained capers, chopped

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. Serve on grilled fish, chicken or on grilled vegetables.

Herbal Garden Summer Rolls

August 24th, 2011 § 1 comment § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Herbal Honey Glaze

August 11th, 2011 § 1 comment § permalink

Makes ½ cup

Ingredients

½ cup honey
1 tablespoon fresh herbs of choice, chopped fine

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 5 minutes or until mixture is loose and mixed and herbs are infused.

Herbal Honey Mustard Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx ¾ cup

INGREDIENTS

1 tablespoon chopped thyme or lemon thyme
1 tablespoon parsley, chopped
¼ cup champagne vinegar
Juice of one large lemon
2 cloves garlic chopped fine
½ medium shallots chopped fine
2 tablespoons honey
1 tablespoons whole grain mustard
1/3 cup extra virgin olive oil
Salt/pepper

PREPARATION

In a medium glass jar with lid combine all ingredients and shake well.Or In a medium mixing bowl whisk together all ingredients until emulsified well.

Serve with a butter leaf lettuce and red onion salad

Herbal Lemonade

August 10th, 2011 § 0 comments § permalink

Makes 1 gallon

Ingredients

1 cup herbal syrup (herbs of choice)
2 cups lemon juice
10 cups water
2 cups ice
Herbs for garnish

Directions

Mix together the herbal syrup and the lemon juice and fill pitcher with ice and water, garnish with herb leaves!

Herbal Lemony Iced Tea (Italian Style with Prosecco)

July 5th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 cup basil leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco

Directions

In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat, cool and blend, strain. Add the lemon zest and juice and refrigerate for at least 2 hours. Mix with a bottle or two of prosecco.

Herbal Maultaschen In Onion Broth

March 22nd, 2011 § 0 comments § permalink

Recipe courtesy of Renato Haechler, Switzerland

Serves 6

Ingredients

1 recipe of Ger-Nis Pasta dough
Olive oil
2 cloves garlic, chopped fine
1 small shallot, chopped fine
1 medium red onion, half of it sliced and the other half, chopped fine
½ pound ground chicken
1 teaspoon nutmeg
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cracked pepper
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh marjoram, chopped fine
½ tablespoon fresh thyme chopped fine
1 cup steamed spinach, chopped
1 egg
½ cup bread crumbs (preferably dark bread)
3 cups Ger-Nis Sweet Onion Broth
2 tablespoons herbs reserved for garnish

Directions

In a small sauté pan heat olive oil and sauté garlic, shallots and red onion for a few minutes until onions are translucent. Take out the red onions and put aside the red onions that are cut in half to use for garnish. Add the chicken and nutmeg and cayenne and cook until chicken is done, about 4 minutes. Add the salt pepper and fresh herbs, cook a few more minutes, remove from heat and add in spinach. Mix Well. Add the egg and mix well, then the bread crumbs.

Roll the dough out using the instructions and using the filling make about 12-18 raviolis, about 3inchs X 4 inches in size. Seal the raviolis well. In a soup pan heat the sweet onion broth to a low boil. Gently add the raviolis and cook for about 3-4 minutes or until raviolis are floating. Serve in a low bowl with the broth, garnish with fresh herbs and cooked onion slices.

PASTA DOUGH

INGREDIENTS

2 pounds flour
½ teaspoon salt
4 eggs, beaten
1 cup warm water

DIRECTIONS

In a medium sized bowl or on a clean countertop, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Then add warm water. Mixture should form a stiff dough.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine to make desired pasta shape.

Herbal Ouzo Lemonade

May 24th, 2011 § 0 comments § permalink

Makes one pitcher of lemonade

Ingredients

½ cup fresh tarragon leaves, 1 tablespoon reserved
½ cup fresh mint leaves, 1 tablespoon reserved
½ cup fresh thai basil leaves, 1 tablespoon reserved
13 cup water
13 cup sugar
1 cup fresh lemon juice
1 cup simple syrup
1 tablespoon lemon zest
1½ cups ouzo
Ice

Directions

In a medium sauce pan place the fresh herbs (leave the reserved herbs aside), water and sugar, stir and bring to a boil. Reduce heat to low and let simmer, stirring occasionally for about 5 minutes. Allow to cool and blend in a blender. Strain through a fine mesh strainer and reserve syrup for later. In the mean time, in a blender, place 1 cup syrup, 1½ cups ouzo, 1 cup lemon juice, one tablespoon lemon zest, and 3 tablespoons of the reserved herbs and fill with ice. Blend until smooth and slushy. Place in a glass and drizzle the herbal syrup over the top, garnish with a fresh herb leaf of choice!

Herbal Ouzo Lemonade

August 10th, 2011 § 0 comments § permalink

Makes one pitcher of lemonade

Ingredients

½ cup fresh tarragon leaves, 1 tablespoon reserved
½ cup fresh mint leaves, 1 tablespoon reserved
½ cup fresh thai basil leaves, 1 tablespoon reserved
1⁄3 cup water
1⁄3 cup sugar
1 cup fresh lemon juice
1 cup simple syrup
1 tablespoon lemon zest
1½ cups ouzo
Ice

Directions

In a medium sauce pan place the fresh herbs (leave the reserved herbs aside), water and sugar, stir and bring to a boil. Reduce heat to low and let simmer, stirring occasionally for about 5 minutes. Allow to cool and blend in a blender. Strain through a fine mesh strainer and reserve syrup for later. In the mean time, in a blender, place 1 cup syrup, 1½ cups ouzo, 1 cup lemon juice, one tablespoon lemon zest, and 3 tablespoons of the reserved herbs and fill with ice. Blend until smooth and slushy. Place in a glass and drizzle the herbal syrup over the top, garnish with a fresh herb leaf of choice!

Herbal Simple Syrup

April 27th, 2011 § 3 comments § permalink

Makes 2 cups

Ingredients

1 cup sugar (any type of sugar will work)
1 cup water
1 cup fresh herbs leaves & stems

Directions

Place all ingredients in a medium saucepan and bring to a boil. Turn heat to low and simmer for approximately 5-10 minutes depending on how potent you wish the syrup to be.

Herbal Spring Rolls

May 23rd, 2011 § 0 comments § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Sweet Chili Sauce

Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Herbal Sugar Cubes

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

zest of citrus 1 teaspoon (optional)
1 cup sugar
3 Tablespoons water or citrus juice
1/4 cup chopped fresh herbs of your choice

PREPARATION

In a large mixing bowl, mix all ingredients until sugar mixture is barely wet, damp but not soaking wet, so that it holds together some when squeezed. Place in molds like a mini ice cube tray let set in a warm place or in the sun for approx 30 minutes. Gently release from the tray.

Recipe suggestions:
Use other types of sugar, turbando, raw cane, etc.
Red Basil Sugar cubes
Citrus basil sugar cubes
Mintsugar cubes
Lemon mint sugar cubes
Blood Orange Lemon Thyme Sugar cubes

Herbal Wheat Bread

December 20th, 2009 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

1 package active dry yeast
¼ cup lukewarm water
1 tablespoon honey
2 cups unbleached flour
2 cups whole-wheat flour
1 teaspoon salt
1 tablespoon cracked pepper
1 cup warm water
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
¼ cup flax seeds
Extra unbleached flour for kneading

PREPARATION

In a small bowl, gently whisk together the yeast, ¼ cup lukewarm water and the honey. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl, combine the flour and salt and pepper and mix well. In the middle of the large bowl make a little well and add the yeast mixture. Stir in a little of the flour mixture until a creamy paste is made. Sprinkle the remaining water around the outskirts of the bowl. Mix with a wooden spoon adding flour into the well little by little. Add the oil and mix well. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes or until semi smooth, sprinkling with flour if mixture is sticky. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let the dough rise until it doubles in size or approximately 2 hours.

“Punch” the dough down and knead again on a lightly floured surface. Knead a few times. Shape the dough in the size you prefer and let rise again another half hour.

Bake in preheated 450° oven for about 30 minutes. Cool for about an hour.

Herbal Zaiquiri

April 9th, 2012 § 0 comments § permalink

©Zachary Sharaga, Louis 649, Alphabet City Manhattan


Ingredients


2 ounces white rum
1 ounce lime juice
1 ounce fresh sorrel simple syrup*


Directions


Shake all ingredients together in a shaker. Strain into a chilled flure glass. Garnish by inserting a blade of sorrel vertically into flute. (Break stem off of sorrel blade so that an approximately 1-inch tip sticks out above the washline.)

*Fresh Sorrel Simple Syrup – Combine 1 cup of water, 1 cup of sugar and 1 teaspoon of lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool completely. Add 2 handfuls of fresh sorrel (about 20  leaves – leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Use immediately in order to keep the bright green color.

Herbed Beef Barley Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

Olive oil, for sautéing
2 tablespoons butter
2 medium yellow onions, chopped medium
3-4 cloves garlic, chopped fine
1 pound beef stew meat, cut into 2 inch cubes and pre-seasoned with salt & pepper
½ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
½ cup fresh flat leaf parsley, chopped
1 cup fresh dill, chopped
3 large carrots, cut into 1 inch chunks
4 celery stalks, chopped
1 cup brown mushrooms, chopped
3 fresh bay leaves
1 cup white wine
2 cups beef stock
1 pound beef shank bones
½ cup pearled barley
Salt
Pepper

PREPARATION

In heavy stew pan over medium-high heat, add olive oil and butter. Sauté onions and garlic for about 3-4 minutes or until soft and semi translucent. Add cubed stew meat and sauté until browned. Add ⅓ of each of the herbs and stir, next add the carrots and celery, sauté for another few minutes and then add mushrooms and sauté a few more minutes while all liquid is absorbed by the mushrooms. Drop in the bay leaves. Add wine and stir well while loosening all the bits that stuck to the bottom of the pan and add another ⅓ of all the herbs. Add beef stock and beef shanks. Simmer on low heat for about 30 minutes, stirring a few times. Add pearled barley and simmer for another 20-30 minutes or until barley is tender and to desired consistency. Season with salt and pepper. Sprinkle in remaining herbs and take off heat, let stand for about 10 minutes before serving.

Herbed Beef Burger

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

1lb ground beef
2 T chopped fresh thyme
2 T chopped fresh chives
2 T chopped fresh marjoram
1 T ground mustard powder
2 T Worcestershire sauce
salt/pepper

PREPARATION

Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice.

Herbed Beet Green Gorgonzola Risotto

October 5th, 2010 § 0 comments § permalink

Serves 5

INGREDIENTS

2 cloves of garlic, chopped fine
Olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves
1 cup red wine
3 cups water
Gorgonzola cheese, buttermilk blue
Walnuts, for garnish

PREPARATION

In a heavy bottom saucepan, sauté garlic in butter and olive oil over medium heat until translucent. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Stir in the wine and cook, stirring constantly until wine is absorbed,  add 1 cup of water, continue cooking and adding water, about ½ cup at a time, stirring constantly and letting each cup of water  be absorbed before adding the next one, until the rice is tender or al dente and creamy-looking.  Remove from heat and add gorgonzola cheese and mix.  Serve with walnuts for garnish.

Herbed Beet Greens and Gorgonzola Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 cups water
2 cloves garlic, chopped fine
1 tablespoon olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves, chopped
1 cup red wine
¼ cup gorgonzola cheese, buttermilk blue, crumbled
Walnuts, toasted, for garnic

PREPARATION

In a medium sized saucepot heat water until warm and keep simmering while making risotto. In a separate saucepot, sauté garlic in butter and olive oil over medium heat until fragrant, 1 minute. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and thyme leaves, cook, stirring constantly, 1 minute. Add the wine and cook, stirring constantly until wine is absorbed, add 1 cup of water, continue cooking and adding water, add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat and add gorgonzola cheese and mix. Garnish with walnuts and serve immediately.

Herbed Cabbage Slaw and Buttermilk Herb Ranch Dressing

November 8th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup shredded green cabbage

1 cup shredded purple cabbage
1 cup baby tatsoi leaves
1 cup cauliflower florets (par boiled)
½ cup red bell peppers, chopped fine
½ cup shredded carrots

Buttermilk Herb Ranch Dressing

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons red onion, grated
1 tablespoon shallot, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped

PREPARATION

Toss together, cabbages, tatsoi, cauliflower bell peppers and carrots, mix well. Set aside. For dressing, in a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste. Pour over mixed slaw veggies and mix well.

Herbed Couscous

November 8th, 2009 § 0 comments § permalink

INGREDIENTS

2 cups Israeli couscous Olive oil
2 cloves garlic, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoons fresh chives, finely chopped
1 tablespoon fresh mint, finely chopped
½ cup red bell pepper, finely chopped
Salt/pepper
1 teaspoon lemon zest
1 tablespoon butter
¾ cup sliced crimini or brown button mushrooms
2 cups Israeli style couscous (regular couscous can be substituted)

PREPARATION

In a medium sauce pan bring 3 cups of water to a boil and then add the couscous, stirring well at a steady boil for approx 2 minutes. Cover take off heat and let stand 10-15 minutes or until couscous is tender but slightly aldente. Do not take cover off during the first 10 minutes of setting, as to allow the couscous to finish cooking. In a medium skillet heat olive oil on medium heat and sauté garlic and fresh herbs for just about a minute, add red bell peppers and a pinch ofsalt and pepper. Add the butter and lemon zest to the pan and allowing a minute for the butter tomelt. Add mushrooms and sauté for about 2 minutes or until tender and succulent. Add cooked couscous to the herb mushroom mixture and stir well.

Herbed Deviled Eggs

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

6 hard boiled eggs
¼ cup mayonnaise
1 T mustard
1 T citrus vinegar
1 tsp fresh grated horseradish
½ cup total chopped chives, tarragon, parsley
Salt/pepper

PREPARATION

Cut eggs in half. Set egg whites aside. Mix yolks and all other ingredients except egg whites together in a bowl until well blended. Spoon mixture onto egg whites. Chill and serve. Garnish with chives sprigs.

Herbed Garlic Pita Toasts with Minty Cucumber and Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

For Pita

4 pita rounds, each cut into 8 triangles
3 tablespoons olive oil
1 teaspoon cumin
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh chives, chopped fine
Salt

For Dip

1 large cucumber, peeled, cut in half, seeded, grated, and strained
2 cups Greek yogurt
2 cloves garlic, grated on microplane
1 teaspoon ground coriander
3 tablespoons fresh mint, chopped
Salt

PREPARATION

Preheat oven to 400°F. On a baking sheet, place pita triangles, drizzle with olive oil, cumin, and herbs. Season with salt, and mix well to coat pita. Place in oven, and back until crispy, 8 to 10 minutes.

Meanwhile, in a medium-sized mixing bowl, add strained cucumber, yogurt, garlic, coriander, and mint. Season with salt, and mix well. Serve with warm pita chips.

Herbed Goat Cheese

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon salt
Black pepper
2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine
1 long goat cheese log, chilled
Baguette, sliced and toasted

PREPARATION

In a small bowl, mix all ingredients except goat cheese. Place chilled goat cheese log on plate, and drizzle olive oil and herb mixture on top. Serve with bread.

Herbed Gremolata

May 27th, 2011 § 0 comments § permalink

Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest
1 teaspoon maldon salt
½ teaspoon red chili flakes

Directions

In a small mixing bowl combine all ingredients and mix well.

Herbed Grilled Halumi Cheese

November 12th, 2009 § 0 comments § permalink

Halumi cheese is a traditional Cypriot cheese that is made from a mixture of sheep and goat milk. It has an extremely high melting point so it is often served fried or grilled throughout the Middle East.

Serves 4

INGREDIENTS

½ pound halumi cheese, sliced thick and about 2 inches in length
½ cup fresh oregano leaves
½ cup fresh parsley leaves
Juice of 1 lemon
2 tablespoons olive oil
Salt

PREPARATION

Brush the halumi cheese with some of the olive oil and grill each side on medium high heat for a few minutes or until well browned. Toss grilled halumi in a large mixing bowl with herbs, remaining olive oil and lemon juice. Sprinkle with salt.

Herbed Hefeweizen Mussels

August 4th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 tablespoon olive oil
2 cloves garlic, chopped fine
Juice and zest of 1 lemon
1 teaspoon salt
1 teaspoon white pepper
1 bottle (16 oz) Hefeweizen beer
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh chives
3 pounds mussels, beards removed and scrubbed

PREPARATION

Whisk together all the ingredients except the mussels in a medium mixing bowl.  Place the mussels in a large heavy bottom pan with a lid.  Pour liquid over the mussels and boil until all are open.  Discard any that are unopened.

Herbed Home Fries

November 22nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 lb (about 5-7 potatoes) Yukon Gold or Red Potatoes, cut into cubes
1 onion, chopped
Olive oil
Salt
Freshly ground pepper
¼ cup fresh thyme leaves, chopped
¼ cup fresh flat leaf parsley, chopped
2 tablespoons fresh rosemary leaves, chopped
¼ cup fresh basil leaves, chopped

PREPARATION

Preheat oven to 350ËšF.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 10 to 15 minutes. Drain and pat dry. Toss with oil, salt and pepper and place on baking sheet. Place in oven and cook till
brown and crispy, 15- 20 minutes.

Meanwhile, in a large sauté pan over medium heat, add onions and olive oil and cook till golden brown, 15 minutes.

Once potatoes are removed from oven, immediately toss with fresh herbs and onions, check for seasoning and serve immediately.

Herbed Honey Mustard

November 12th, 2009 § 0 comments § permalink

Makes 1½ cups

INGREDIENTS

1 cup basic whole grain mustard recipe or store bought whole grain mustard
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
2 cloves garlic, chopped fine
Zest and juice of 1 lemon
1 to 2 tablespoons honey (depending on desired sweetness)

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. Serve over grilled chicken or fish oron grilled steak sandwiches.

Herbed Lamb Kabobs with Garlicky Mint Yogurt & Mustard Mint Pesto

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds ground lamb
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
Garlicky Mint Yogurt (recipe follow)
Mustard Mint Pesto (recipe follows)

Directions

Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shaped patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

Directions

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Mustard Mint Pesto

Makes about 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup almonds, toasted
1 cup fresh mint leaves
½ cup fresh cilantro leaves
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
Salt

Directions

In a blender add the garlic and almonds and pulse until chopped fine. Add the mint and cilantro leaves and the Dijon mustard and blend until the ingredients are pureed. With the blender running slowly add the oil until the pesto is smooth. Let stand at room temperature for about 5 minutes before serving.

Herbed Polenta

April 6th, 2012 § 0 comments § permalink

Serves 6

Ingredients

6 cups water
Salt
2 cups yellow or white cornmeal
½ cup parmesan, grated
½ cup milk
½ stick (4 tablespoons) butter
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley leaves, chopped
Freshly cracked black pepper

Directions

Bring water and salt in a heavy bottom saucepan to a boil, add cornmeal, and whisk well. Reduce heat to low, and cook until thick and tender, whisking regularly, about 10-15 minutes. Remove from heat and add the cheese, milk, butter, herbs, and cracked pepper. Stir well until all is melted and incorporated.

Herbed Pot Stickers with Citrus Miso Dipping Sauce

August 10th, 2011 § 0 comments § permalink

Makes about 20 pot stickers

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
¼ cup red bell pepper, chopped superfine
1 cup shredded red cabbage
¼ cup mung bean sprouts or sprouted mung beans are okay as well
2 tablespoons thai basil, chopped superfine
2 tablespoons fresh cilantro, chopped superfine
3 tablespoons tamari
3 tablespoons rice vinegar
2 tablespoon sesame oil
Pot sticker wrappers
1 teaspoon coconut oil
Miso Dipping Sauce (recipe follows)

Directions

In a large mixing bowl, mix all ingredients except the sesame, coconut oil potstickers and dipping sauce in a large mixing bowl and let stand for about 20 minutes. Take a spoon full of the mixture in the center of the dumpling wrapper. Close by making gathers on one side and then pinch together both sides, sealing well with wet fingers making somewhat of a glue. Round pot stickers are easier than square ones! Heat a large fry pan with the sesame and coconut oil on high, fry the dumplings for a few minutes flipping once and making a bit of a seared brown coating. After they are coated place a bit of water in the pan on and steam (lid off) for about 1-2 minutes more. Serve with dipping sauce.

Citrus Miso Dipping Sauce
Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar (plain rice vinegar okay)
Juice of one lime
¼ cup orange juice
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Herbed Potato Salad

November 3rd, 2009 § 0 comments § permalink

The fresh herbs in this potato salad give it a special zing that will only get better by making it the night before.

INGREDIENTS

4 large russet potato salad
3 T apple cider vinegar
1 cup mayo or plain yogurt
5-6 sprigs fresh parsley, minced
3 sprigs fresh dill, minced
½ red onion, chopped
salt and pepper to taste

PREPARATION

Cook and peel the potatoes. Once cooled, dice them and sprinkle with apple cider vinegar. Add mayo or yogurt, parsley, dill and onion. Season with salt and pepper and refrigerate overnight.

Herbed Tomato Soup with a Poached Egg

October 25th, 2009 § 0 comments § permalink

Ingredients

2 eggs
1 16 ounce can crushed tomatoes
1 T olive oil
½ c finely chopped shallots or leeks
Salt/pepper
Juice of 1 lemon
¼ cup each chopped parsley, chives and tarragon

Directions

Sauté shallots in olive oil until they are translucent. Add fresh herbs, salt and pepper, and lemon juice. Next, add tomatoes and simmer for about five minutes. Blend mixture with a hand held food processor for just a few seconds until the tomatoes are smooth. Bring soup to high simmer, add eggs, and cook about three to four minutes on a high simmer until eggs are done.

Herbs de Provence

July 7th, 2011 § 0 comments § permalink

One of the best dried herb mixes!  Wonderful on grilled meats and fish and breads. A fresh version is also a heavenly additive to your summer culinary repertoire.

Ingredients

1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon fresh summer savory, chopped fine
1 tablespoon fresh marjoram, chopped fine
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh lavender flowers
2 tablespoons dried fennel seeds
1 tablespoon salt

Directions

With a mortar and pestle grind up all the herbs and flowers and seeds until a chopped herb paste is made.  Use this on grilled fish or chicken or vegetables!

Herbs De Provence Crispy Baked Chicken with Lemon Olive Tapenade

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6-12 pieces of chicken (wings, legs, boneless thighs and boneless breasts)
Salt & pepper
1 cup buttermilk
Zest and juice of one lemon
2 tablespoons herbs of Provence
1 tablespoon fresh thyme leaves
½ tablespoon fresh marjoram leaves
½ tablespoon fresh savory, chopped
1 tablespoon fresh basil, chopped fine
1 tablespoon lavender flowers
½ tablespoon fennel seeds, crushed
1½ cups panko bread crumbs
½ cup whole-wheat flour
3 eggs beaten
Lemon Olive Tapenade (recipe follows)

Directions

Season the chicken with salt and pepper and place it in a large bowl. Add the buttermilk, lemon zest and dried herbs de Provence. Allow to marinate for at least 8 hours. Drain and pat dry. Pre-heat oven to 400°F. In a large bowl mix together the fresh herbs, breadcrumbs and the whole wheat flour. Season with about 1 teaspoon black pepper and 1 teaspoon of salt and mix well. Coat with the beaten egg and then cover in the panko bread crumb herb mixture until well coated and evenly coated. Lay on a large baking tray and place in the oven for about 20-25 minutes, making sure to turn once. Drizzle some Lemon Olive Tapenade over the top.

Lemon Olive Tapenade

Makes 1½ cups

Ingredients

1 cup black olives, pitted and chopped
1 teaspoon lemon zest
2 tablespoon lemon juice
¼ cup olive oil
½ teaspoon salt

Directions

Mix together all ingredients and let stand at least five minutes before serving.

Herby Anchovy Garlic Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx 1 cup

INGREDIENTS

2 anchovy filets, rinsed and dried
2 cloves garlic chopped
Juice and zest of 1 large lemon
1/3 cup extra virgin olive oil
1 teaspoon whole grain mustard
2 teaspoons thyme, chopped
2 teaspoon parsley, chopped
2 teaspoon chives, chopped
Salt/pepper

PREPARATION

In a medium bowl mash the anchovies with the garlic and form a paste, whisk together withthe paste lemon juice, olive oil, and mustard. Whisking rapidly until emulsified, add the fresh herbs and mix well. Season with salt and pepper.

Serve over baby romaine leaves with hearty herb croutons

Herby Moose Meatballs

February 14th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

For the Meatballs

2 pounds ground moose
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Olive oil

For the Sauce

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 pounds plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

Directions

To make the meatballs, mix ground moose with garlic, fresh herbs, salt, pepper, and chili flakes. Use hands to mix well and combine ingredients. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal, and the currants. Again, mix very well using hands. Add the beaten eggs, and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bing together.
Form mixture into about 1 to 1¼-inch balls, and set aside.
In a large and deep heavy bottom pan, heat a few tablespoons of olive oil on high heat. Sauté meatballs in batches until all are well browned. Then, transfer them to another plate with paper towels to absorb any grease.
After all the meatballs are cooked, lower the temperature of the same pan, and add another tablespoon of olive oil if necessary. Sauté the garlic until translucent, about 1 to 2 minutes. Add the fresh herbs and tomatoes, stirring well to loosen the meatball scraps from the bottom of the pan. Add the red wine, salt, and pepper, again stirring to deglaze the pan. Bring to a low boil for about 5 minutes. Turn to low heat, and add the meatballs to the sauce, stirring gently until the meatballs are covered by the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.
Serve over polenta or pasta with freshly grated parmesan cheese!
The alternative to sautéing meatballs is to bake them in a 375°F oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Herstarr Honeydew Popsicles

July 4th, 2013 § 0 comments § permalink

pops

This recipe was invented by none other than Svea Herstarr Pierson, when on a  hot summer week in Southern California the Pierson’s came together and got a dud honeydew melon.  Svea stepped up for the picky Pierson palette and with the  un-wasteful gene embedded in her, created these healthy, simple and totally delicious, not to mention gorgeous popsicles!  These are also amazing ice cubes for sparkling water and grapefruit soda as Ivin proved!

The beet honey syrup was a last minute idea added by Nissa who was making pickled beets in the kitchen at the same time and used the beet peels to make a pretty syrup for the coloring!

Makes 9-12 popsicles

Ingredients

½ honey dew melon, cold and cubed small
Zest of 1 lime
Juice of 3 limes
Beet Honey Syrup*, chilled

Directions

In a blender combine all ingredients and blend until smooth. Pour into popsicle molds or ice cube trays, freeze and enjoy!

*Beet Honey Syrup- combine  raw beet peels from 1-2 beets with ¾ cup water and ¼ cup honey and bring to a boil.  Reduce heat  to simmer for about 5 minutes.  Take off the heat and cool completely. Strain and refrigerate!

Hobo Camping Potato Herb Packs

July 7th, 2011 § 0 comments § permalink

These are perfect because you pre make them before you leave the house!  Make a few different packs each serving a few people.  On a large sheet of heavy duty tin foil place a few sliced potatoes with a  dollop of butter or oil and salt, pepper and fresh herbs.  You can season these however you like, salsa, cayenne etc!  Fold them up tightly and then place them in, yes in the fire to cook for about 20 minutes!

Hoisin-Drenched Vegetable Medley

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1½ tablespoons canola or peanut oil
1 bunch scallions, sliced thin (reserve ¼ cup to garnish)
A 1-inch piece of fresh ginger, peeled and chopped fine
3 cloves garlic, chopped fine
1 small chili, sliced thin
1 red bell pepper, sliced
1 cup snow peas
1 cup snap peas
2 tablespoons mirin
3½ tablespoons tamari
3 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons rice wine vinegar

DIRECTIONS

In a large deep skillet or wok over high heat, add oil. Add scallions, ginger, garlic and chili, and cook until fragrant, about 30 seconds. Add bell peppers, cook 2 minutes. Add snow peas, snap peas and mirin rice wine and continue cooking until vegetables are tender, about 3 minutes.
Add tamari, hoisin sauce, honey, sesame oil and rice wine vinegar and cook 1 minute. Take off heat and add ¼ cup reserved thinly sliced scallions. Serve warm.

Honey & Herbed Ricotta

August 11th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

1 ¼ cup fresh ricotta
¼ cup honey
1 /2 cup of chopped herbs of choice

Directions

Mix together all ingredients until smooth and mixed.

Honey & Lavender Champagne

August 6th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
Lavender wands
Champagne, Prosecco or Cava, cold

Directions

In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the glass of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!

Honey & Lavender Champagne

July 7th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
Lavender wands
Cold sparkling wine

Directions

In a small sauce pan combine the lavender flowers with the honey and heat on low.  Let infuse warmly for about 10 minutes.  Let stand for another 10 minutes and then scoop out the flowers and discard.  Let the lavender infused honey stand at room temperature, do not place it in the refrigerator.  In a champagne class filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the class of COLD champagne.  Garnish with a lavender wand with the flower part sticking up out of the glass!

Honey Banana Cups

April 19th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 semi-ripe bananas, sliced thin
1 tablespoon lemon juice
1 tablespoon honey

Directions

Preheat oven to 225°F. Mix lemon juice and honey in a small bowl using a whisk. Brush liquid mixture over bananas evenly, and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Honey Crème Fig Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

2 cups rolled oats
½ cup chopped dried figs
¼ cup chopped almonds
¼ cup flax seeds
¾ cup whey or soy protein powder
½ cup heavy cream
½ cup whole wheat flour
¼ cup almond oil
¼ cup wheat bran
¼ cup brown rice syrup
1 teaspoon baking soda
½ cup honey
1 teaspoon salt
2 teaspoons vanilla extract

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

Honey Lavender Fritters With Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes about 20 -25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla seeds, sugar, baking powder and flour until combined. Mix in the lavender flowers and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot drop spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Once slightly cool, sprinkle powered lavender sugar over the top. Serve with fig compote.

Fig Compote
Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Honey Mint Iced Tea

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

2 mint tea bags
1 cup fresh mint leaves
¼ cup honey
1 lemon, sliced
6 cups water

PREPARATION

Combine tea bags, mint leaves, honey and lemon in a large pitcher. Boil 3 cups of water and pour over other ingredients. Stir well until the honey dissolves. Let steep for about 30 minutes or until cool and then add remaining water. Remove mint leaves, tea bags and lemon slices. Refrigerate and enjoy!  You can add more sugar, honey and lemon according to your preference.

Honey Mustard Herb Barbecue Sauce

November 10th, 2009 § 0 comments § permalink

This is an extremely fresh and very herby recipe that is excellent on chicken and steaks, but it is truly perfection on grilled onions. Our top pairing suggestion is big thick slices of grilled onion with juicy rib eye steaks. This is recommended as a mopping sauce at the end of the grilling process.

Makes 1 cup and takes 10 minutes.

INGREDIENTS

1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
2 cloves garlic, chopped fine
Juice of 2 lemons and zest of 1
1 tablespoon Dijon mustard
1 tablespoon honey
¼ cup olive oil

PREPARATION

Whisk together all ingredients until combined well. Mop over grilled meats and vegetables at the end of the grilling process.

Honey Pecan Sticky Buns

October 18th, 2010 § 0 comments § permalink

Makes 6

INGREDIENTS

1 stick of unsalted butter
½ cup honey (plus more from drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans

PREPARATION

Preheat oven to 375°F.

Melt butter over the stove. Stir in honey, brown rice syrup, and sugar, and bring to a gentle simmer. Remove from heat and allow for it to cool.

Combine mascarpone and creme fraiche in a bowl and set aside.

Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼”.

Brush dough with honey mixture going to about 1″ around. Next, spread mascarpone mixture evenly on top anf top with pecans.

Roll into a log and pinch seams to seal. Cut into 6.

Pour remaining honey mixture evening into muffin tins or loaf pan and place buns cut side down in pan.

Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.

Drizzle with honey and serve warm.

©Recipe courtesy of Ashton Keefe.

Honey Pecan Sticky Buns

November 29th, 2010 § 0 comments § permalink

Makes 6 buns

INGREDIENTS

1 stick of unsalted butter
½ cup honey (plus more for drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans

PREPARATION

Preheat oven to 375°F.

Melt butter over the stove. Stir in hoeny, brown rice syrup, and sugar, and bring to a gentle simmer.
Remove from heat and allow for it to cool.

Combine mascarpone and creme fraiche in a bowl and set aside.

Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼-inch.

Brush dough with honey mixture going to about 1″ ground. Next, spread mascarpone mixture evenly on top and top with pecans.

Roll into a log and pinch seams to seal. Cut into 6.

Pour remaining honey mixture evenly into muffin tins or onto sheet tray and place buns cut-side down in pan.

Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.

Drizzle with honey and serve warm.

Recipe by Ashton Keefe

Honey Ricotta Bourboun Fritter with Dried Fig & Pear Bourboun Sauce

March 9th, 2012 § 0 comments § permalink

Makes about 25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 teaspoon vanilla
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons *Buffalo Trace Bourboun
Oil for frying
Dried Fig & Pear Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla, sugar, baking powder, flour anf bourboun until combined. Refrigerate the batter for one hour. Heat the oil in a large saucepan or fry pan to 375°F making sure that there is at least 2 inches of oil in the pan. Remove batter and using a large spoon, shape dough into fritter size dollops and drop into hot oil. Fry until sides are both golden brown, about 3-4 minutes for each side. Remove and drain on paper towels. Cool and serve with Dried Fig & Pear Compote and a few drops of *Hemispherical Fig Bitters on top.

Dried Fig & Pear Sauce

Makes 2 cups

Ingredients

1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine
½ cup turbinado sugar
1 cup water
¼ cup *Buffalo Trace Bourboun
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
*Hemispherical Black Mission Fig Bitters

Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Honey Roasted Carrots with Chili Mint and Parsley Butter

October 29th, 2009 § 0 comments § permalink

INGREDIENTS

1 bunch baby carrots peeled and trimmed
¼ cup chopped mint and parsley total
¼ cup butter
1 t chili
1 t honey

PREPARATION

Bake carrots at 350 degrees for about 10-15 minutes or until desired consistency. Mix butter, herbs and honey in a small bowl. Add chili and mix with cooked carrots.

Honey Roasted Onion Tart with Thyme and Topped with Fresh Fig (or Plum)

August 3rd, 2011 § 0 comments § permalink

Serves about 48

Wine Pairing: Tournant Rosé

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
¼ cup honey
¼ cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
¾ cup crème fraîche
½ teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
1 pint fresh figs (or 5 fresh plums)

Directions

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14×10-inch rectangle. Fold ½ inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, ¼ teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and cut into small squares (6 row and 8 columns). Slice figs (or plums) thinly and place one sliver on top of each square to serve.

Hongos y Ajo (Mushrooms & Garlic)

November 22nd, 2010 § 0 comments § permalink

Serves 4

Garlicky mushrooms make a simple yet elegant appetizer.

INGREDIENTS

1 pound crimini mushrooms, dirt brushed off
5 tablespoons Spanish olive oil
¼ teaspoon red chili flakes
5 cloves garlic, sliced
½ cup fresh parsley leaves, chopped
½ cup white wine
Juice of 1 lemon
Salt and pepper
Crusty bread for serving

PREPARATION

Brush the mushrooms clean, trim off long stems, and cut mushrooms in half if any of them are too big. In a large, heavy bottom sauté pan, heat the oil and chili flakes on medium high heat, add the garlic, and cook for about 3 minutes or until lightly browned. Next, add the mushrooms and sauté over high heat for about 5 minutes, making sure to stir the entire time. Add the parsley, wine, and lemon juice, and stir. Lower heat to simmer, and cook uncovered stirring occasionally for another 4 minutes. Season with salt and pepper, and serve over crusty warm bread.

Horracha de Arroz con Mango (Mango Rice Milk)

May 6th, 2011 § 0 comments § permalink

Makes 12 drinks

Ingredients

2 cups rice
6 cups water
1 cup mango puree
¾ cup sugar
2 teaspoons freshly grated cinnamon
1 fresh vanilla bean

Directions

Soak the rice overnight in the six cups of water. In batches in a blender blend the rice and water mixture until smooth about 2-3 minutes. With a fine mesh strainer, strain the mixture into a large pitcher. Repeat process until all rice mixture is blended and strained. To the pitcher of strained rice milk add the mango puree, sugar, freshly grated cinnamon and the seeds of the inside of the vanilla bean. Mix well and serve over ice.

Horseradish and Tarragon Pickled Gold Beets

November 5th, 2009 § 0 comments § permalink

Makes 4 cups

INGREDIENTS

3 cups baby gold beets, steamed, peeled and halved
1 tablespoon fresh horseradish, grated
¼ cup fresh tarragon, chopped
¾ cup white wine vinegar
1 cup water
2 teaspoon sugar
2 teaspoon salt
1 teaspoon cracked pepper corns

PREPARATION

In a large deep mixing bowl whisk together all the ingredients except the beets. Add beets, cover and refrigerate for at least 2-3 hours until desired taste and firmness.

Horseradish Herb BBQ Beer Brats

August 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 bottle (16 oz) dark beer, preferably Guinness
1 tablespoon grated fresh horseradish
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
1 tablespoon mustard
1 tablespoon salt
1 teaspoon brown sugar
1 tablespoon cracked black pepper
6 bratwursts, with a few holes poked in each

PREPARATION

Place all ingredients in a medium mixing bowl and whisk well, add bratwurst and marinate for about an hour. Grill on high heat brushing with remainder of marinade.

Horseradish Tarragon Beef Burger

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

1lb ground beef
2 T chopped fresh tarragon
1 T fresh grated horseradish
1 T red wine vinegar
salt/pepper

PREPARATION

Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice. A simple delicious burger.

Hot Cranberry Bay Cider

October 22nd, 2009 § 1 comment § permalink

Makes 2 drinks

INGREDIENTS

three cups of apple cider
¼ c fresh cranberries
5-6 fresh bay leaves
1 cinnamon stick
a few cloves and a pinch of nutmeg

PREPARATION

We pair this drink with a good book. On the stove, pour three cups of apple cider into a pan. Add ¼ c fresh cranberries, 5-6 fresh bay leaves, one cinnamon stick, a few cloves and a pinch of nutmeg. Cook on a light boil for about five minutes, strain and serve. No garnish, no fuss!

Huevos Ranchero’s de Nissa

May 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Avocado or canola oil
1 medium red onion, chopped
½ jalapeño, deseeded and chopped
½ red pepper, chopped small
½ cup cherry tomatoes, halved
6 eggs
Salt
Ger-Nis Tabasco
½ cup fresh cilantro leaves, chopped fine
Avocado (optional)
¼ cup cotija cheese
Corn tortillas, warmed

Directions

In a medium sauté pan, heat oil on medium heat and sauté onions for a few minutes. Add peppers and sauté another few minutes (3 minutes). Add the cherry tomatoes next and sauté for a few seconds. Crack the eggs into the pan one by one and mix gently and cook until eggs are just done, a few minutes. Make sure not to overcook the eggs. Season with salt and serve with Tabasco and avocado, cheese and tortillas.

Huevos Rancheros with Cilantro Jalapeño Sauce

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

4 corn tortillas
6 eggs
¼ c chopped red peppers
1 chopped jalapeno
¼ c chopped red onions
¼ cup cotija cheese crumbled
½ c chopped tomatoes
1 t olive oil
1 bunch cilantro
1 jalapeño
1 can tomatillos
¼ c cream
Salt

PREPARATION

Sauté red peppers, onions, jalapeños and tomatoes in a sauté pan. Add one egg at a time and mix until the eggs are cooked through. Cook tortillas in the oven or on the grill until they are warmed. In a blender, mix tomatillos, jalapeño, cilantro, salt and cream until blended. Serve tortillas with egg mixture and cilantro sauce drizzled over top!

Icelandic Herb & Moss Salad with Buttermilk Dressing

October 3rd, 2011 § 0 comments § permalink

Serves 12

Ingredients

For the dressing

2 cups buttermilk
1 teaspoon freshly squeezed lemon juice
1 garlic clove, peeled
1 sprig dill, finely chopped
¼ cup grapeseed oil
Salt and freshly ground black pepper to taste

For serving

A variety of Icelandic flowers, herbs and moss that could include purslane, wood sorrel, dill, Icelandic moss, violets, clover, chives, lovage, parsley, angelica, and chickweed.

Directions

For the dressing

In a blender, puree the buttermilk, lemon juice, garlic and dill while adding oil in a slow, steady stream until smooth. Season with salt and pepper and refrigerate until chilled.

For the salad

Pick the leaves and blossoms from their stems and gently chop the herbs into bite-size pieces.

To serve

Toss together the herbs, flowers and moss until incorporated. Season with salt and pepper and serve with the dressing on the side.

Israeli Hummus

December 15th, 2011 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups of chick peas, soaked overnight and cooked (reserve ½ cup cooking liquid)
2 cloves garlic, chopped
13 cup tahini
1 teaspoon salt
½ cup extra-virgin olive oil
13 cup lemon juice
1 tablespoon lemon zest
¼ cup extra virgin olive oil
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon zahtar (optional)

Directions

In the bowl of a food processor, add chick peas, garlic, tahini, salt, extra virgin olive oil, lemon juice, and lemon zest and puree until smooth. Addmore of the chickpea liquid to attain a thinner texture. Place the hummus on a flat bowl and using the back of a large spoon make a well in the middle, not too deep. Drizzle the olive oil over the top of the hummus making sure to get a good portion in the center well, but also all over it. Throw the parsley leaves over the top and sprinkle a little zahtar over the top of that! Enjoy with fresh pita!

Spicy Horseradish Herb Pretzels

February 2nd, 2011 § 0 comments § permalink

Makes 12-15 medium pretzels

INGREDIENTS

1 tablespoon sugar
1 package active dry yeast
1½ cups warm water
4 cups all purpose flour
1 tablespoon salt
2 tablespoons fresh horseradish, grated
2 tablespoons of each of the following fresh herbs, chopped: thyme, marjoram, chives, parsley, tarragon
1 large egg, beaten
¼ cup fresh chives, chopped fine, for garnish
Pretzel salt

DIRECTIONS

Mix together sugar, yeast and water in a metal or glass mixing bowl until frothy. Let sit until foamy, about 5-7 minutes. In another large mixing bowl combine flour and salt.

Whisk together 4 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture, horseradish and herbs and stir with a wooden spoon until it forms into a soft dough. Gently dust a smooth flat work surface with flour, turn out dough and knead gently, using enough additional flour to make a smooth sticky dough, about 10 minutes (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).

Place dough back into the bowl and cover bowl tightly with plastic wrap or a kitchen towel, let dough sit in warm place until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 12-15 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 12″ long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled or lined with parchment paper baking sheet and place all the formed pretzels about 2 inches apart on all sides.

Preheat oven to 425°F.

Let pretzels stand, uncovered, about 20 minutes. Bring a wide 6-quart pot of water to a boil.

Using both hands, carefully add a few pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining pretzels.

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt and chives. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

Sweet & Spicy Harissa with Yogurt

March 13th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

8 dried guajillo chilies, stems removed, broken
5 dried red chilies, stems removed, broken
1 dried chili de arbol
1 cup boiling water
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
4 garlic cloves

¼ cup brown sugar
1 bell pepper, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons fresh mint leaves (optional)

Directions

Place the dried chilies in a medium bowl and cover with the boiling water, let stand for about 15 minutes, allowing the chilies to soften. Grind the toasted seeds until a powder is formed. Transfer the softened chilies, the spices, the garlic, the red pepper, the lemon zest and juice, the salt and the olive oil into a food processor and process until smooth. At this stage add the fresh mint leaves and process until all the mint is chopped and incorporated. Season with salt to taste. Store in the refrigerator for up to 1 month. Before serving if desired mix ½ cup with 1 cup of yogurt!

The Halle Berry with Lemon Zested Frozen Blueberry Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the raspberry infused vodka

1 cup fresh raspberries
1 tablespoon lemon zest
1 quart of vodka

For the lemon blueberries

½ cup vodka
¼ cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon fresh blueberries

For the cocktail

Ice
2 ounces raspberry infused vodka
1 ounce sweet vermouth
1 ounce blueberry juice

Directions

For the raspberry infused vodka

Combine the ingredients in a quart container and let infuse for 3-4 days.

For the lemon blueberries

In a bowl whisk together vodka, sugar, lemon zest and lemon juice. Add blueberries and mix well. Allow to soak for a few days and then strain blueberries (reserving liquid) and freeze blueberries on a sheet tray and then place in zip lock bag once frozen.

For the cocktail

In a shaker filled with ice, combine raspberry infused vodka, sweet vermouth and blueberry juice, shake vigorously and strain into a martini glass. Garnish with frozen floating blueberries.

Traditional Hollandaise Sauce

June 12th, 2011 § 0 comments § permalink

Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice
½ cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and double in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Recipe from Tyler Florence

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