Month: March 2006

Mashed Potatoes and Parsnips

Ingredients: 4 large Russet potatoes, peeled and cubed 3 parsnips, peeled and cubed 1/2 cup green onions, diced 1/4 cup sour cream 1 tablespoon butter Directions: In a large pot, bring water to a full boil. Add potatoes and parsnips. Cook until tender and easily pierced with a fork. Drain […]

Caribbean Chicken

Caribbean Chicken Ingredients: 1 whole 6 lb chicken, halved or cut into pieces4 garlic cloves3 habaneros, seeded*1 medium onion, quartered1/2 cup dark rum1/2 cup soy sauce1/4 cup vegetable oil1/4 cup fresh thyme1/4 cup lime juice4 tablespoons fresh parsley2 tablespoons fresh ginger, chopped1 teaspoon dried mustard Directions:In the food processor, combine […]

Irish Breakfast Tea Ice Cream

Irish Breakfast Tea Ice CreamIngredients:2 cup cream1 cup whole milk1 cup sugar4 tablespoons Irish Breakfast Tea6 egg yolks Directions: In a medium saucepan, combine milk, cream and tea leaves. Bring to a full boil then remove from heat. Allow tea to seep in the milk/cream mixture for 15 minutes. Meanwhile, […]

Sesame Ginger Chicken

Ginger Sesame ChickenIngredients:1 lb skinless chicken breast , in 1/3 inch strips3 tablespoons fish sauce3 tablespoons toasted sesame seeds*2 tablespoons fresh ginger, minced2 tablespoons soy sauce1 teaspoon dark brown sugar1 teaspoons salt Directions:Place all ingredients in a ziploc bag and shake. Allow to marinate 15 minutes. Heat a grill pan […]

Vegetable Fried Rice

Ingredients:1 cup cooked rice, cooled1/3 cup frozen peas2 carrots, diced1 egg, beaten1 small onion, thinly sliced3 tablespoons fish sauce2 tablespoons oil Directions:In a wok or small pan, heat the oil. Pour in the egg. Allow it to cook through in one piece. Remove to plate and slice thinly. Add onion, […]

Bubble and Squeak

Bubble and Squeak Ingredients: 1 1/2 cups leftover mashed potatoes 1 1/2 cups cooked cabbage 1 small onion, finely chopped 2 tablespoons butter Directions: In a large sauce pan saute the onion in the butter until just beginning to brown. Add the mashed potatoes and cabbage. Use a potato masher […]

Spinach and Parmesan Linguine

Ingredients: 1 lb spinach pasta14 oz fresh spinach1 cup Parmesan, finely grated1/2 cup chicken stock, at room temperature4 tablespoons buttersalt Directions:In a large pot, bring water and a pinch of salt to boil. Add the pasta and cook until the pasta is almost al dente. Add the spinach and cook […]

Fig and Ginger Hamantashen

Fig and Ginger HamantashenIngredients:1 egg, at room temperature1/4 lb butter, at room temperature8 oz cream cheese, at room temperature2 cups flour1/2 cup sugar3/4 cup fig and ginger preserves*1 teaspoon baking powder Directions:Preheat oven to 350. Line 2 cookie sheets with parchment paper. In an large bowl, cream together butter and […]

Spiced Oatmeal Jam Bars

Spiced Oatmeal Jam BarsIngredients:2 cups oatmeal1 3/4 cups flour1 cup light brown sugar1 cup butter, at room temperature3/4 cup jam (we used boysenberry)1/2 cup walnuts, chopped1 teaspoon cinnamon3/4 teaspoon baking soda1/2 teaspoons cloves1/2 teaspoons allspice1/4 teaspoon nutmeg, freshly ground Directions:Preheat the oven to 400. Butter a 8 inch square baking […]

Winter White Cauliflower Soup

Winter White Cauliflower SoupIngredients:1 medium onion, chopped5 cups (about 2 heads worth) cauliflower florets2 1/2 cups chicken stock1 cup milk2 tablespoons olive oil1 teaspoon whole coriander1 teaspoon salt1 teaspoon white pepper Directions:In a dry, hot pan, quickly roast the coriander seeds until fragrant. Grind into powder using a mortar and […]