Tuesday, December 28, 2010
Wednesday, December 15, 2010
herbs de provence
Saturday, December 4, 2010
Saturday, October 23, 2010
Monday, September 6, 2010
Saturday, September 4, 2010
2 onions, sliced
3” ginger, cut into coins
¼ c. olive oil
1 Tbsp. ground coriander
2 tsp. cumin
2 tsp. paprika
2 bay leaves
1 tsp. salt, plus more to taste
1/8 tsp. cayenne
¼ c. rice
8-10 carrots (2#) peeled and cut into 1” chunks
6-8 c. water
1. In a large stockpot combine onions, ginger, olive oil, spices, and salt. Cook covered over low heat until onions are soft and clear.
- Raise heat to medium and add rice. Cook a few minutes, until grains are clear on the edges.
- Add carrots and water, and simmer until very tender.
- Remove ginger coins and bay leaves, and puree in a blender until smooth.
Tuesday, August 17, 2010
Wednesday, July 21, 2010
Friday, July 9, 2010
Wednesday, June 16, 2010
Thursday, May 20, 2010
Tuesday, May 4, 2010
Sunday, April 25, 2010
Monday, April 5, 2010
i'm working on my next recipe book called recipes for spring. i decided to start with soup.
2 bundles asparagus, 1’ chunks, tough bottoms reserved
1 leek, white and light green into quarter moons, tough dark bottom part 1 “ chunks
1 onion, cut in half
1 ½ tsp. sea salt
½ tsp. white pepper
3 black peppercorns
8 c. water
3 tbsp. olive oil
2 strips orange peel
1 bay leaf
3 small waxy potatoes, peeled and sliced thin
juice of 1 orange
1. in a small stockpot combine asparagus and leek trim, ½ yellow onion, water, ½ tsp. sea salt, ½ tsp. white pepper and black peppercorns. Bring to a simmer and cook 15 to 20 minutes.
2. in another small stockpot combine olive oil, leek, ½ yellow onion, orange peel, bay leaf and 1 tsp. sea salt. Cook medium until tender.
3. add potatoes to onion mixture and strain stock directly into 2nd pot. Cook until potatoes are tender.
4. add asparagus and cook until just done, about 2 minutes.
5. remove orange peel and bay leaf and puree in a blender in batches with orange juice.
6. garnish with orange-mint gremolata.
zest of one orange
several branches of mint, leaves removed and cut into a fine ribbon cut (about 1/4 c.)
1 clove of garlic, grated
2 to 3 tbsp. olive oil
big pinch sea salt
Tuesday, March 23, 2010
Sunday, March 21, 2010
i've been at my latest job for a year now. there has been a lot of rain and to my dismay i haven't been feeling very grateful for everything in my life that's good. i smartly made a plan to get away to visit my old friend tressafresh in portland.
for some reason i hadn't packed and was chilled out on the other side of town eating a hamburger at mealticket. it was a mad dash to the airport but my boyfriendhero got me there in time.
when i landed i took the lightrail to a central location and was picked up and taken to a gala party at the salt, fire and time kitchen. tressa was there and she was in full goddess mode: strapless gray dress and red high heels. she had a team of what looked like gender queer american apparel models mindfully plating hor douvres and washing dishes in the open industrial kitchen.