June 30, 2007
About huitlacoche [wee-tlah-KOH-cheh] (from gourmetsleuth.com) Mexican Corn Truffle: Huitlacoche (also spelled cuitlacoche) is a fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty dishes. American farmers call it “smut”… Read more »
June 25, 2007
You can use thinly slivered raw fennel bulbs in this recipe or roast the fennel bulbs with the beets and chop into a large dice. Garnish with feta cheese if you like! Ingredients 1 cup wheat berries, rinsed 4 cups water 3 medium beets, root trimmed, washed 1 medium onion 2 cups chickpeas Zest and… Read more »
June 24, 2007
Left over corn cobs make an excellent addition to a vegetable or chicken soup stock. All you need is a large soup pot and a few spare minutes. Use any assortment of vegetables you have on hand (this is a good time to clean out your produce drawers and use up any old vegetables). Carrots… Read more »
Use any summer squash you have available in this recipe. Serve with some beans and tortillas for a quick meal. Ingredients Directions Heat oil over medium high heat and add onion. Saute onion for a few minutes then add garlic and spices. Cook, stirring continuously, until garlic and spices release fragrance. Add vegetables and oregano,… Read more »
June 3, 2007
Ingredients 2 tablespoons olive oil 1 cup minced red onions 2 green or Anaheim chiles, charred, peeled and seeded 1 clove garlic 6 squash blossoms, cut into strips Salt, to taste ½ cup Montery Jack cheese 6 small flour or corn tortillas Directions Heat the oil in a large skillet over medium heat and saute the… Read more »
May 13, 2007
Prep and cook time: 20 minutes Serves 4-6 people Ingredients 1 pound’Â green peas, green beans, or broccoli 8-12 cloves of garlic 1 pound red potatoes (peeled and boiled until tender) 6 cups chicken or vegetable broth (seasoned to your liking with salt and pepper) Directions Put green vegetables in a blender or food processor with… Read more »
April 22, 2007
Ingredients 1 head escarole, about 1 pound 1/4 cup extra-virgin olive oil 1 tablespoon unsalted butter 4 garlic cloves, sliced 1/2 teaspoon red pepper flakes 2 bay leaves 1/2 lemon, cut in thin slices 2 cups water or chicken broth Pinch sugar Salt and freshly ground black pepper Directions Break off the leaves of the… Read more »
March 6, 2007
Consider using any combination of mixed grated root vegetables- preferably beets, carrots and turnips or kohlrabi. Ingredients Slaw 1 cup beets, peeled and grated 1 cup carrots, scrubbed and grated 1 orange or grapefruit, peeled and cut crosswise in thin slices Dressing 1 pinch ground cumin 1 pinch ground coriander ¼ cup yogurt cashews, chopped… Read more »
Sometime cooking greens can be as easy as tossing them into a pot of cooking grains! Use hearty kale or collard here as more tender greens might overcook. Ingredients 1 cup dried quinoa 2 cups broth, or water with bullion added 1 bunch collard greens, stems removed, chopped Directions Put quinoa, water, and boullion cubein… Read more »
February 24, 2007
Ingredients 1 1/2 lb snapper salt 1/4 cup extra virgin olive oil 3 tbsp pine nuts 4 slices of stale baguette, cut into cubes one bulb of garlic, thickly sliced 2 tsp chopped fresh parsley (divided into two piles) 1/4 tsp cayenne 2 tbsp sherry (or I use my Dad’s mead) 1 plum tomato, halved… Read more »