Gravy is a sauce and is usually just broth thickened with cooked flour. The broth-flour mixture doesn’t become thickened until the flour cooks, usually at boiling temperature. Most gravy tastes better if some of the […]
Will stay fresh for weeks, because the casein and whey, which are subject to bacterial change, have been removed. Also has a higher burning point than butter and is a good choice for delicate sauteeing […]
1 12-oz pkg fresh cranberries 2 whole oranges 1/2 C sugar 1 bunch cilantro 1/2 med onion 2 jalapenios, deveined, seeds removed 1 inch chunk fresh ginger, peeled 1/4 t green chile powder, if available […]
This reminds me of an Indian “raita,” used to cool your mouth alongside super-hot curries. Or a Greek “tzatziki.” Karen, of s/v Panta Rhei, brought it to the PSCC “Horror d’Hoover” contest. From “Recipes for […]
From Horned Pigeon, by George Millar, published 1953. The book tells the story of Millar’s World War II capture in North Africa and imprisonment in Italy and Germany. In 1943, he escaped from the Germans […]
A beautiful but light dessert to serve 4. 1/4 C sugar 1/4 C white wine 10 fresh basil leaves Zest from medium orange 3 C sliced peaches, apricots, or nectarines 1 C fresh boysenberries, blackberries, […]
1 quart milk (mixed from powder)1/2 C buttermilk (mixed from powder) Combine and let stand for 12-15 hours at about 75 degrees Fahrenheit (either a warm place, or in a thermos or insulated pitcher). When […]
This is probably my all-time favorite soup, and my sister Julie’s too. It’s from the original Molly Katzen Moosewood cookbook. This can also make a good sauce for pasta, rice, or potatoes. 12 oz sliced […]
These are just ideas to spark the imagination, no measurements or instructions. Some were inspired by Mark Miller’s Great Salsa Book. Mango Ginger Lime Cayenne Seared pineapple Red bell pepper Chipotle Orange juice Lime juice […]
Serve this with Vietnamese spring rolls, or as a topping for steamed or stir-fried vegetables. 1/2 C peanut butter, preferably the kind with just peanuts and salt 1 T honey (if you use sweetened peanut […]
I volunteered to cook Thanksgiving dinner one year, with a caveat. I was still a sorta-kinda vegetarian, so I served all the myriad side dishes but skipped the turkey. This gravy recipe was so successful, […]
Beat 2 C olive oil with juice of 1 lemon in bowl. Add 2 T parsley, some salt and pepper. Dress salads or fish.
Peel 18 oz potatoes and boil in plenty of water. Drain and puree, then season with salt. Add 4-5 cloves finely minced garlic, 4-5 T olive oil, 2-3 T vinegar. Serve cold.
A rich, creamy sauce for just about anything — pasta, rice, cooked vegetables, potatoes or sweet potatoes, chicken, shrimp, or any combination of the above. Adapted from a November 2010 Better Homes and Gardens recipe […]
2 heads of garlic, peeled 1/3 C olive oil 1/3 C lemon juice Salt Puree all ingredients in blender, and serve with poultry, meat, or vegetables.
Grate 1 cucumber, mix with 1 lb yogurt. Add 4-5 cloves finely minced garlic, 4 T olive oil & 2 T vinegar, plus salt and pepper.
2 C plain yogurt, preferably not non-fat 2 C diced crisp mixed vegetables, diced (consider bell peppers, cucumbers, celery, radishes, jicama, fennel, tomato, or peas) 1 T coriander seeds 1 T cumin seeds 1/2 T […]
This actually started with Rachel Ray’s cookbook, 365: No Repeats. But Will Tanaka’s choice of pistachios made it richer and even more sublime than the original almonds. This is excellent over chicken breasts and salad […]
10 oz pkg frozen spinach (thawed and drained well) 1/2 cup walnuts 6 cloves garlic 2 Tbs dried basil 1 tsp salt generous amount black pepper 2/3 cup Parmesan cheese 1 cup fresh flat-leaf (Italian) […]