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Recipes
indian potato salad
By Chezlamere
no directions available, but potato salad is potato salad, cook the potatoes in water or use steam basket, cook po
- 3 tablespoons grape seed oil
- 1/2 cup chopped red onion
- 1 tablespoon chopped garlic
- 1 chopped tomato
- 1 teaspoon turmeric
- 1 teaspoon brown mustard seeds
- pinch cumin seeds
- 3 tablespoons dried curry leaves
- 1/2 teaspoon cardamom seeds
- pinch of salt
- 1 pound baby red potatoes, washed and cut into quarters
- 1 cup sour cream
- 1 cup water
creamed cucumbers - Concombres a la Creme
By Chezlamere
Peel and slice, large matchsticks, Then we sliced them in half, lengthwise, scooped out the seeds – which is so...
- cucumbers,
- vinegar,
- salt
- sugar
- butter
- basil
- minced green onions
- cream, reduced
cornflake-chocolate-chip marshmellow crunch cookie
By Chezlamere
i am neither brave nor bold enough to make just a chocolate chip cookie
- 225 g (16 tbs) butter, at room temperature
- 250 g (1 1/4 cups) granulated sugar
- 150 g (2⁄3 cup tightly packed) light brown sugar
- 1 egg
- 2 g (1/2 tsp) vanilla extract
- 240 g (1 1/2 cups) flour
- 2 g (1/2 tsp) baking powder
- 1.5 g (1/2 tsp) baking soda
- 5 g (1 1/2 teaspoons) kosher salt
- 3/4 recipe (3 cups) cornflake crunch (recipe below)
- 125 g (2⁄3 cup) mini chocolate chips
- 65 g (1 1/4 cups) mini marshmallows
Bang Bang Turkey salad
By Chezlamere
Prepare sauce: 1. In a small mixing bowl, combine sauce ingredients with 2 tablespoons cold water, and mix until s...
- 2 tablespoons peanut oil
- 2 teaspoons sesame oil
- 3 tablespoons smooth peanut butter
- 2 tablespoons Chinese chili-bean sauce
- 1 tablespoon superfine sugar
- 1 tablespoon soy sauce
- 1 1/2 tablespoons Chinese black vinegar
- 6 cups finely shredded iceberg lettuce
- 1/2 cup chopped fresh cilantro leaves
- 1/2 cup chopped fresh mint leaves
- 3 cups cold shredded turkey
- 1 scallion, halved crosswise and julienned
- 1 small cucumber, peeled, seeded and julienned
Dominican Chicken
By Chezlamere
courtesy of Family Table Cookbook
- For the marinade
- 3 celery stalks, coarsely chopped
- 6 garlic cloves
- 1/3 cup packed fresh cilantro leaves
- Juice of 2 small lemons (1/4 cup)
- 2 teaspoons fresh thyme leaves
- 1/2 cup coarsely chopped green bell pepper
- 1/2 cup coarsely chopped red bell pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon capers, rinsed and drained
- 2 tablespoons olive oil
- 1 4-pound chicken, cut into 10 pieces or any combo of breasts and thighs
Grape Focaccia with Rosemary
By Chezlamere
In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, sugar, and yeast
- 3/4 cup plus 2 tablespoons warm water (105° to 110°F)
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoons active dry yeast
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon dry milk powder
- 3 1/2 tablespoons unsalted butter, softened and cut into bits
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups halved Concord grapes, seeded
- 1 teaspoon fresh rosemary needles
- 2 tablespoons turbinado (raw) sugar
- 2 teaspoons coarse sea salt
Buttermilk Pancakes
By Chezlamere
Beat eggs with Buttermilk in a medium size bowl
- 3 eggs
- 2 cups (500 ml) Buttermilk (or soured Milk*)
- 1 1/2 cups (375 ml) all-purpose flour
- 1 tbsp (15 ml) sugar
- 1 tsp (5 ml) baking soda
- 1/4 cup (50 ml) butter
- Maple syrup
Asian Red Cabbage Slaw
By Chezlamere
courtesy Family Table cookbook
- 1 medium head red cabbage thinly sliced
- 4 celery stalks, thinly sliced
- 2 med carrots peeled and thinly sliced
- 4 scallions, thinly sliced
- 2/3 cup rice wine vinegar
- 1/3 cup honey
- 1/3 cup fresh lime juice
- 1/2 tsp sriracha hot sauce
- 1 tsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp fish sauce
- 3/4 cup finely chopped fresh cilantro
- 1/4 cup thinly sliced fresh basil leaves
german spiced vinegar with walnuts
By Chezlamere
read about this vinegar in "97 Orchard" by Jane Ziegelman has been compared to "the german form of tobasco sauce"
- 60 walnuts
- 1/2 ounce of mace
- some cloves (or garlic)
- ginger
- 1 ounce of mustard seed
- pinch of whole white pepper
- a piece of grated horseradish
- handful salt
- 6-8 bay leaves
- 1 quart good wine vinegar
Roasted Broccoli & Fennel Salad
By Chezlamere
courtesy of Family Table cookbook
- Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons sherry vinegar
- 1/2 teaspoon kosher salt
- Pinch freshly ground black pepper
- 3/4 cup finely chopped red onion
- Salad
- 2 heads broccoli (1 1/2 to 2 pounds total), cut into bite-sized florets, stems trimmed and thinly sliced
- 3 tablespoons olive oil (divided)
- 1 fennel bulb, trimmed, cored and cut crosswise into 1/4-inch-thick slices
- Kosher salt and freshly ground black pepper
- 1/3 cup finely chopped fresh basil
- 1/3 cup finely chopped fresh Italian parsley