2 or 3 pounds fava beans Extra Virgin Olive Oil 3 leeks* 2 or 3 stalks green garlic* 2 cups vegetable broth 1 lemon Salt and pepper Boil some water. While waiting for water to boil, remove fava beans from their pods. When water is boiling, add favas for three minutes. Strain, and run cold…
Adapted from Mark Bittman’s How to Cook Everything. I often add a vegetable (usually broccoli) to this recipe, which I roast in the oven with a drizzle of peanut oil, salt, pepper, a pinch of sugar and red pepper flakes, while I’m baking my tofu. The sauce also works well as a dip for roasted…
Serves 6 2 bunch watercress 2 heads frisee (French curly endive) 1 Belgian endive cored and sliced 1 green apple, cut into julienne, or very thinly sliced 4 tablespoons fresh lemon juice 1 teaspoon honey 2 tablespoons Dijon mustard 9 tablespoons extra virgin olive oil salt and pepper 1) In a large bowl whisk the…
Serves 6 2 bunches thick asparagus 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1 teaspoon coarse salt Fresh ground black pepper 1 lemon, squeezed 1) Preheat the oven to 450 degrees. 2) Trim away the bottom 1/2-inch or so of the asparagus stalks. 3) Arrange the asparagus on a baking sheet in…
This soup isn’t overly rich and is hearty enough for a main course, with a salad or a green vegetable. To cut the time, use a food processor to slice the mushrooms. Serves 4 INGREDIENTS: 1/2 ounce dried wild mushrooms 1/2 of a 1-pound loaf of walnut bread, such as from Acme Bread, cut into…
I wait every year for the salmon season to open. Sure the wild Alaskan stuff is pretty expensive but it is an amazing product. You need only a quick glance to see how beautiful and different this fish is from other products. It is a deep, rich brick-orange color. The fat is evenly running through…
I only use egg whites for my latkes. Think about it. Yolks make doughs and batters tender and cakey. I want my latkes crispy and crunch (all the better for holding up to some toppings). I use egg whites. My latkes are crispy and stay that way longer. Save the yolks for your cakey sufganiyot….
Recipe from Gourmet, November 1991 / makes 4 cups Ingredients 1 12-ounce bag of cranberries, picked over 1/2 cup firmly packed dark brown sugar 1/2 cup raisins 2 pears, peeled and chopped 2 teaspoons freshly grated lemon zest 1/4 cup minced peeled fresh gingerroot 1/2 teaspoon dried hot red pepper flakes 1 cup chopped onion…
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