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Recipes
Red Cabbage with Juniper
By á-58
Place all ingredients in a medium pot, bring to a boil and cook 40-45 minutes, adding a little water if necessary, ...
- 3/4 - to1-pound red cabbage, cored and very thinly sliced
- 1 small red onion, halved and thinly sliced
- Salt and black pepper
- 1/4 cup cider vinegar
- 1/4 cup light brown sugar
- 6 juniper berries
- 2 fresh bay leaves
- 1 teaspoon each cumin seed and caraway seed
Three-Cheese Lasagna with Italian Sausage
By á-58
For Sauce: Heat oil in heavy large saucepan over medium heat
- SAUCE
- 1 Tablespoon Olive Oil
- 1 Cup Onion, Chopped
- 3/4 Cup Carrot, Finely chopped
- 2 Tablespoons Garlic, Minced
- 8 Ounces Lean Ground Beef
- 6 Ounces Spicy Italian Sausages, Casings Removed
- 28 Ounces Can Crushed Tomatoes with added puree
- 1/4 Cup Tomato Paste
- 1/4 Cup Fresh Basil, Chopped
- 1 Tablespoon Golden Brown Sugar
- 1 Tablespoon Dried Oregano
- 1 Bay leaf
- 1/2 Teaspoon Dried Crushed Red Pepper
- LASAGNA
- 15 Lasagna noodles
- 30 Ounces Ricotta cheese, 2-15 oz. Containers
- 10 Ounces Spinach Cooked Chopped, Squeezed Dry
- 2 Large Eggs
- 4 3/4 Cups Mozzarella cheese, Grated
- 1/4 cup Parmesan cheese, grated
Grilled Pork Tenderloin with Cherry Salsa
By á-58
Prepare a grill to medium-high heat
- 1 cup coarsely chopped fresh cilantro, divided
- 1/2 cup minced shallots, divided
- 6 tablespoons fresh lime juice, divided
- 1/4 cup vegetable oil
- 2 pork tenderloins, about 2 1/2 pounds total
- 1/2 pound fresh cherries, stemmed, pitted, halved
- 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Thin and Crispy Oatmeal Cookies
By á-58
To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time
- 1 cup unbleached all-purpose flour (5 ounces)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees
- 1 cup granulated sugar (7 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats (see note)
Leek, Asparagus & Herb Soup
By á-58
Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening
- 1 tablespoon extra-virgin olive oil
- 2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
- 2 cloves garlic, minced
- 1/2 pound new potatoes, scrubbed and diced (about 1 2/3 cups)
- 2 cups reduced-sodium chicken broth or vegetable broth
- 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
- 2/3 cup snow peas or sugar snap peas, stemmed and cut into 1/2-inch dice
- 3 tablespoons chopped fresh chives, divided
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 2 teaspoons chopped fresh chervil (see Ingredient note) or flat-leaf parsley, plus sprigs for garnish
- 2 cups 1% milk
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/3 cup low-fat plain yogurt for garnish
- Ingredient Note: Chervil (from the Greek for "herb of rejoicing") has a mild flavor between those of parsley and anise. It doesn't dry well, so is best used fresh.
Charcoal Grill-Roasted Boneless Turkey Breast
By á-58
We prefer either a natural (unbrined) or kosher turkey breast for this recipe
- 1 whole bone-in, skin-on turkey breast (5 to 7 pounds) (see note)
- 4 teaspoons kosher salt or 2 teaspoons table salt
- 1/2 cup wood chips , soaked in water at least 30 minutes (optional)
- 1 teaspoon vegetable oil , plus extra for cooking grate
- Ground black pepper
Beef Enchiladas
By á-58
Cut back on the pickled jalapeños if you like your enchiladas on the mild side
- 3 garlic cloves , minced
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- Salt
- 1 1/4 pounds top blade steaks , trimmed according to picture at left
- 1 tablespoon vegetable oil
- 2 medium onions , chopped
- 1 (15-ounce) can tomato sauce
- 1/2 cup water
- 2 cups shredded Monterey Jack cheese or mild cheddar cheese
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup chopped pickled jalapeño chiles
- 12 (6-inch) corn tortillas
Chilean Sea Bass with Roasted Red Pepper Sauce Recipe
By á-58
*Roasting / Broiling in the oven* 1
- Ingredients:
- Roasted Red Pepper Sauce Recipe
- 4 red bell peppers, roasted
- 3-4 shallots, minced
- 2 cloves of garlic, minced
- 1/2 cup heavy cream
- 1/4 cup dry white wine (optional)
- 2 tablespoons olive oil
- freshly ground black pepper, salt
- Chilean Sea Bass Recipe
- Ingredients
- 4 6.oz chilean sea bass fillets
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- freshly ground black pepper, sea salt
- Roasted Red Repper Sauce (recipe to follow)
Creamy Gazpacho Andaluz
By á-58
The key to fresh tomato flavor in our creamy gazpacho Andaluz recipe was salting the tomatoes and letting them sit ...
- 3 pounds (about 6 medium) ripe tomatoes, cored
- 1 small cucumber, peeled, halved, and seeded
- 1 medium green bell pepper, halved, cored and seeded
- 1 small red onion, peeled and halved
- 2 medium garlic cloves, peeled and quartered
- 1 small serrano chile, stemmed and halved lengthwise
- Kosher salt (see note)
- 1 slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces
- 1/2 cup extra virgin olive oil, plus extra for serving
- 2 tablespoons sherry vinegar, plus extra for serving (see note)
- 2 tablespoons finely minced parsley, chives, or basil leaves
- Ground black pepper
Rhubarb Raspberry Galette
By á-58
This rustic tart is wonderful served warm with vanilla ice cream
- For the Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup ice water
- For the Filling:
- 1 1/2 lb. rhubarb
- 1 cup raspberries
- 3 tablespoons flour
- 1 to 1 1/4 cups sugar
- Melted butter for brushing
- Sugar for sprinkling