Thursday, July 18, 2019

Marinated Mushrooms

1 pound small fresh mushrooms

¾ cup salad oil

1/3 cup red wine vinegar

3 tablespoons lemon juice

3 tablespoons chopped onion

2 tablespoons chopped chives

2 tablespoons chopped parsley

1 teaspoon tarragon

1 clove garlic, pressed

1 teaspoon salt

½ teaspoon sugar
  1. Clean mushrooms.
  2. Combine all other ingredients and pour over mushrooms and marinate for several hours at room temperature.
  3. Serve in the marinade or drain. 

Monday, June 17, 2019

Couscous with Herbs and Lemon

Original: Epicurious

1 medium onion, finely chopped

2 tbsp extra virgin olive oil

1 garlic clove, minced

¾ cup water

1 ¼ cups low sodium chicken broth

1 (10 oz) box couscous

½ cup finely chopped fresh parsley

½ cup finely chopped fresh basil

1/3 cup finely chopped fresh mint

1 tbsp fresh lemon juice or to taste
  1. Cook onion in 1 tbsp oil in a 2 to 3 quart heavy saucepan over moderate heart, stirring occasionally until golden
  2. Add garlic and cook, stirring 30 seconds.
  3. Add water and broth and bring to a boil.
  4. Stir in couscous, then cover and remove from heat.
  5. Let couscous stand, covered, for 5 minutes then fluff with a fork.
  6. Stir in herbs, lemon juice, remaining tablespoon of oil, and salt and pepper to taste.

Friday, April 26, 2019

Pacific Style Short Ribs

3 to 4 pounds beef short ribs, cut in 2 to 3 inch lengths

1 onion, chopped

1 tablespoon butter

2/3 cup ketchup

3 tablespoons soy sauce

2 tablespoons cider vinegar

1 tablespoon brown sugar
  1. Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crock pot.
  2. Sauté onion in brown butter until limp and golden. Pour in ketchup, soy sauce, vinegar, and brown sugar.
  3. Heat until blended. Pour over ribs.
  4. Cover and cook on low (200*) for 8 hours. 

Friday, April 5, 2019

Pasta Primevera

½ cup (1 stick) unsalted butter

1 medium onion, minced

1 large garlic clove, minced

1 pound thin asparagus (tips intact, touch ends cut off)

½ pound mushrooms, thinly sliced

6 ounces cauliflower or broccoli, broken into small florets

1 medium zucchini, cut into ¼ inch rounds

1 small carrots, halved lengthwise, cut diagonally into 1/8 inch slices

1 cup whipping cream

½ cup chicken stock

2 tablespoons chopped fresh basil, or 2 teaspoons dried

1 cup frozen tiny peas, thawed, or 1 cup fresh young peas

2 ounces prosciutto or cooked ham, chopped

5 green onions, chopped salt and pepper

1 pound fettucine or linguine cooked al dente, thoroughly

1 cup freshly grated imported parmesan cheese

  1. Heat wok or large, deep skillet over medium-high heat.
  2. Add butter, onion, and garlic, and saute until onion is softened (about 2 minutes)
  3. Mix in asparagus, mushrooms, cauliflower, zucchini, and carrot and stir-fry for 2 minutes. 
  4. Increase heat to high.
  5. Add cream, stock, and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes.
  6. Stir in peas, ham and green onion and cook 1 minute more.
  7. Turn onto large serving platter.


*Great as dinner, serve with wine and bread!

Tuesday, March 26, 2019

Lima Bean and Spinach Salad

Dressing:
¼ cup olive oil

2 tbsp cider vinegar

2 tbsp lemon juice

1 package blue cheese (4 oz.)

Salt and pepper

Salad:
10 oz. package lima beans

½ cup sliced green onions

4 boiled eggs, chopped

1 cup celery

¼ cup dill pickles

½ pound bacon, cooked and crumbled

6 oz. spinach (use more)

2 cups iceberg, one full head (use less)
  1. Whisk together everything for the dressing.
  2. Mix together everything for the salad.
  3. Combine.

Tuesday, January 29, 2019

Spinach Soufflé

1 package frozen spinach (10 oz.)

1 tablespoon flour

2 eggs

½ teaspoon garlic

¼ teaspoon Lawry’s seasoned salt
  1. Cook spinach according to package directions.
  2. Meanwhile in a separate bowl, beat eggs thoroughly.
  3. Add other ingredients and mix well
  4. Add cooked spinach
  5. Pour into small greased casserole.
  6. Bake at 350* for 30 minutes.
  7. Top with grated white cheese and return to oven for 5 minutes, until cheese is melted, not browned. 

Monday, December 10, 2018

Herb Roasted Pork Loin with Parsley Shallot Sauce

2 garlic cloves, minced (1 tablespoon)

½ teaspoon salt

2 teaspoons olive oil

1 tablespoon finely chopped fresh sage leaves, or 1 teaspoon dried sage

1 tablespoon finely chopped fresh rosemary leaves, or 1 teaspoon dried rosemary

1 tablespoon finely chopped fresh thyme leaves, or 1 teaspoon dried thyme

½ teaspoon freshly ground pepper

1 (2 ½ pound) center cut boneless pork loin, trimmed of all visible fat

½ cup parsley shallot sauce, recipe follows

Sauce:
1 ½ cups lightly packed flat-leaf parsley leaves

2 tablespoons coarsely chopped shallot

3 tablespoons Dijon mustard

2 tablespoons extra virigin olive oil

2 tablespoons water

2 teaspoons fresh lemon juice

¼ teaspoon salt

  1. Preheat the oven to 350*
  2. Mash the garlic and salt together with a fork until it forms a coarse paste.
  3. Transfer to a small bowl, stir in the oil, fresh herbs, and freshly ground pepper.
  4. Rub the garlic-herb paste all over the pork. Put the pork in a roasting pan and roat for 1 ¼ hours or until the internal temperature reach 155*.
  5. Transfer the roast to a carving board and let rest for 15 minutes.
  6. Carve the pork into slices and serve the sauce.