Crash Course; Rambling Roses; Absolutely Floored; Bones to Pick
4 tablespoons peanut oil 4 to 6 garlic cloves, minced 3 serrano chiles, minced 1 teaspoon cumin seed 2 small Japanese eggplants or 1 small purple eggplant; 2 medium red new potatoes; and 2 carrots – all cut into 1/2 -inch cubes 1 1/2 cups cauliflower florets, broken into 1/2
1 cup garbanzo beans 1 cup black-eyed peas 1 cup chana dal (split yellow peas may be substituted) 1 cup mung beans 5 medium red new potatoes 8 scallions (with some green), finely sliced 4 serrano chiles, seeded and minced 2 tablesppons chaat masala seasoning mix 6 tablespoons chopped
2 cups sifted flour plus 4 tablespoons flour 1 cup confectioners’ sugar, plus extra for dusting Zest of 3 lemons, 3 limes, and 2 oranges 1/2 pound butter, chilled 4 large eggs 3 cups granulated sugar 4 tablespoons each of lemon, lime, and orange juice 2 teaspoons baking powder 2
1 to 1 1/2 cups olive oil 2 cups each of diced red bell pepper, diced green bell pepper, and diced white onion 6 cups diced eggplant 1 cup canned diced tomato in juice 2 tablespoons capers 1/4 cup each of red wine vinegar and sugar 1/4 cup minced cilantro
1 cup sun-dried tomatoes 3 tablespoons Dijon mustard 1/2 cup red wine vinegar 1 tablespoon sugar 1/4 cup chopped garlic 1/2 tablespoon salt 1 tablespoon freshly ground black pepper 1/2 cup olive oil 1/2 cup coarsely chopped fresh basil, plus 1 1/4 cup cut in julienne 18 ounces fresh tricolored
9 tablespoons unsalted butter 1 1/2 cups coarsely chopped walnut pieces 1/2 cup graham cracker crumbs 4 tablespoons plus 1 cup sugar 1 teaspoon cinnamon 32 ounces cream cheese, softened 2 tablespoons flour 3 whole eggs, at room temperature 2 egg yolks, at room temperature 1 teaspoon vanilla
Houston pastry chef and bakery owner Marilyn Descours suggests making her easy sandwich cookies for parent-child assembly-line fun: Dab your favorite seedless raspberry jam between wafers, and dip the sandwiches halfway in 6 to 8 ounces of melted semisweet chocolate. Chill on waxed paper until the chocolate sets.Marilyn Descours’ Raspberry
1 medium yellow onion, diced 1 tablespoon each of butter and flour 1 can (32 ounces) low-salt chicken stock 1 small bunch leeks (green and white parts), washed, trimmed, and sliced 2 medium baking potatoes, peeled and diced 3/4 tablespoon dried thyme Salt and black pepper, to taste 1 medium
2 quarts tomato juice (Sacramento) 4 tablespoons Worcestershire sauce (Lea and Perrins) 6 tablespoons chopped horseradish, or to taste 2 tablespoons each of chopped fresh garlic, lemon juice, lime juice, and dried dill 2 teaspoons ground black pepper 1 teaspoon each of ground white pepper, celery salt, and garlic salt
3 cups grated fresh coconut (from about 5-inch-diameter coconut) or unsweetened packaged coconut 1 1/2 cups sugar 1 cup milk 1/4 cup peanut oil 25 green cardamoms, peeled and seeds crushed, or 1 1/2 teaspoons ground cardamom Mini-sized paper baking cupsIf using fresh coconut, break shell with hammer. Pry meat
4 large cucumbers 6 tablespoons chopped cilantro 3 tablespoons chopped fresh mint leaves 3 teaspoons sugar Juice of 2 lemons or limes 1 1/2 tablespoons peanut oil 1 teaspoon mustard seeds 3 or 4 serrano chiles (optional), seeded and slivered 1/2 cup raw peanuts, oven-roasted and coarsely chopped Salt,
Drew Allen, a co-owner of San Antonio’s Liberty Bar, came across this custardy buttermilk pie recipe in an out-of-print forties cookbook. The pie was powerfully sweet for modern taste buds, so Allen halved the sugar to come up with his restaurant’s most popular dessert.4 ounces frozen butter 1 ounce cold
Children’s Fantasy Picnic with fare that travels easily.
New Year’s revelers will appreciate this stylish repast for two.
4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup brown sugar 1 cup coarsely ground pecans 1/2 pound butter, chilled and cut into cubes 1 cup sour cream 1 cup milkPreheat oven to 375 degrees. Sift together flour, baking powder, and salt. Add sugar and pecans.
Choose from a hearty country breakfast, an intimate dinner à deux, a children’s indoor picnic, and a robust British buffet to make your holiday gathering more than just another meal.
A recipe from Set to Fete.
Lemon-Dill Cream1 shallot, chopped Zest of 2 lemons, plus 1/4 cup juice 1 tablespoon bruised black pepper (wrap peppercorns in cloth; hammer briefly) 1 1/2 cups dry white vermouth 1 pint heavy cream Salt, white pepper, and cayenne pepper, to taste 2 tablespoons coarsely chopped fresh dillCombine shallot, zest, black
Jalapeño-Tarragon Butter1/2 cup (1 stick) unsalted butter 1 fresh red or green jalapeño pepper, finely chopped (remove seeds and devein for milder butter) 1/4 cup fresh tarragon or 1 teaspoon dry, or 1/4 cup fresh marigold mint 1 tablespoon orange zestCombine all ingredients in food processor or blender, or soften
3/4 cups packed brown sugar 1 cup heavy cream 1/2 teaspoon vanilla 1 teaspoon chopped fresh mint 4 to 5 oranges, sectioned 4 to 5 bananas or 1 pint strawberries (optional), sliced Whole mint leavesIn heavy saucepan, combine sugar and cream. Bring to boil. Reduce heat, and cook until thickened,
1/2 cup (1 stick) butter, softened 2 3/4 cups packed brown sugar 3 pears, peeled and sliced 1 cup fresh cranberries (optional) 3 1/4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 tablespoons and 2 teaspoons cinnamon 1 tablespoon ginger 1 teaspoon nutmeg 4 eggs 1 cup
1 pound new potatoes 1 pound spicy Italian sausage, crumbled 1 onion, chopped 14 eggs, beaten Salt and freshly ground pepper, to taste Two tomatoes, sliced 1/2 pound Monterey Jack cheese, gratedBoil potatoes until tender, about 25 minutes; cut into 1-inch chunks. In 9-inch skillet, fry sausage until done; remove