Month: September 2010

Persimmon Lime Sorbet

Ingredients: 4 cups peeled, cubed fuyu persimmon juice and zest of 2 limes 1/3 cup sugar 1/4 to 1/2 cup water Directions: Place all of the ingredients in a blender (I used my Vita-Mix) and pulse until very, very smooth. If possible, refrigerate the mixture overnight. Pour into an ice […]

Black Mission Fig Muffins

Ingredients: 2 cups flour 1 cup plain Greek or Mediterranean style 2% yogurt 1 cup diced dried Black Mission figs 1/3 cup canola oil 1/3 cup sugar 1/2 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cardamom 2 eggs Directions: Preheat oven to 350. Line or grease and flour one […]

Smoked Whitefish Spread

Ingredients: 1 lb. smoked whitefish chub 8 oz. block of cream cheese (reduced fat is fine) 1/4 cup light or regular sour cream 1/2 cup chopped green onions Directions: Carefully remove whitefish meat from the bones. The best way to do this is to find the spine, stick a fork […]

Smokin’ Hot Pickled Okra

Ingredients: 3 1/2 lb medium sized okra 3 cups water 2 1/2 cups white vinegar 1/2 cup apple cider vinegar 1/4 cup pickling salt 2/3 cup minced dill 6 large cloves garlic 6 teaspoons chipotle flakes 3 teaspoons yellow mustard seeds 1 1/2 teaspoons celery seed Directions: Bring the water, […]

Slow Cooked Barbecue Brisket

Ingredients: for the dry rub: 2 tablespoons salt 2 tablespoons dark brown sugar 1 tablespoon freshly ground black pepper 1 tablespoon minced (dried) onion 1 tablespoon garlic powder 1 tablespoon chili powder 1/2 tablespoon smoked paprika 1/2 tablespoon ground mustard 1/2 tablespoon oregano 1 teaspoon thyme 1 teaspoon celery seed […]

Homemade Rice-A-Roni

Ingredients: 1 clove garlic, minced 1 shallot, minced 2 cups chicken stock 3/4 cup long grain white rice 1/2 cup broken vermicelli or angel hair pasta 1 tablespoon butter 1 tablespoon minced Italian parsley salt pepper Directions: Melt the butter in a saucepan that has a lid. Saute the pasta, […]

Seedless Blackberry Vanilla Bean Jam

Ingredients: 8-10 cups whole, picked over blackberries 4 1/2 cups sugar 1/2 box liquid pectin (3 oz., one of the little packets in the box) 1/4 cup lemon juice zest of one lemon 3 vanilla beans, scraped Directions: Mash the berries through a sieve (use a whisk to get more […]

How to: Ham Stock

Ingredients: the basics: cold water 1 large ham hock or the bone leftover from a roasted ham 3 carrots, cut up 2 onions, quartered 1 large shallot, quartered 1 bunch celery, cut up 1 head garlic 2 tablespoons black peppercorns 1 tablespoon whole allspice 1 tablespoon whole cloves 1 tablespoon […]

Pearl Mozzarella, Tomato & Fennel Pasta Salad

Ingredients: 12 oz cherry tomatoes, halved 8 oz pearl mozzarella*, drained 1 bulb fennel, thinly sliced 1/2 red onion, thinly sliced 2 cups cooked, small pasta for the dressing: 1/4 cup red wine vinegar 3 tablespoons olive oil 2 tablespoons minced fresh basil 1 tablespoon Dijon mustard 2 cloves garlic, […]

Fresh Tomato & Zucchini Pasta Sauce

Ingredients: 1 onion, diced 2 cloves garlic, minced 1 large zucchini, diced 4 cups diced roma tomatoes 1/2 cup minced prosciutto 1/2 cup minced fresh Italian parsley salt freshly ground black pepper olive oil Directions: Heat the olive oil in a pan. Add the onion and garlic. Saute until fragrant. […]