November 28th, 2006 by alice
Tags: Corn, Salad, Tomatovocado
INGREDIENTS
- 1earfresh corn, shucked
- 1tablespoonolive oil
- 1 1/2teaspoonssherry wine vinegar
- 1pinchsugar
- coarse salt
- fresh ground black pepper
- 1smallyellow tomatoes, cut into 1/4 inch dice
- 1smalltomato, cut into 1/4 inch dice
- 2tablespoonsfresh basil, chopped
- 1smallavocado, cut into 1/4 inch dice
- 2cupsbibb lettuce, torn into bite sized pieces
- 1ouncemizithra cheese, grated
DIRECTIONS
- Shuck the corn and blanch in boiling water for 2 minutes; drain and cool in an ice bath; remove kernels and set aside.
- Whisk oil, vinegar, sugar, salt and pepper together until oil is emulsified; mix the corn, tomatoes and basil; drizzle with half the dressing and toss to coat; gently fold in avocado.
- Toss lettuce with the remaining dressing; plate the lettuce and top with the vegetables; sprinkle with cheese and serve immediately.
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November 28th, 2006 by alice
Tags: Harriette, Macaroons
INGREDIENTS
- 2egg whites
- 3/4cupsugar
- 1dashsalt
- 1teaspoonvanilla
- 1/4flour
- 7ouncescoconut
DIRECTIONS
- Preheat oven to 350F.
- Mix egg whites, sugar, salt and vanilla.
- Add flour and mix.
- Add coconut and mix well.
- Drop by spoonsful unto a baking sheet lined with foil and bake until browned, (12-15) minutes.
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November 28th, 2006 by alice
Tags: Broccoli, Salad
INGREDIENTS
- 1bunchbroccoli, cut into pieces
- 1smallonion, chopped
- 3/4cup shreddedcheese
- 6-8slicescrisp bacon, crumbled
-
Dressing
- 1cupsalad dressing
- 1/2cupsugar
- 2tablespoonsvinegar
- 1-2tablespoonmilk
DIRECTIONS
- Mix salad fixings together and add dressing.
- Marinate for several hours before serving.
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November 28th, 2006 by alice
Tags: Salad, Teeny, Tomato
INGREDIENTS
- 2cups assortedcherry tomatoesor red pear tomatoesor grape tomatoes
- 1/2cupfresh basil leaves
- olive oil
- balsamic vinegar
- 2ouncesfeta cheese, crumbled
- 1/2tablespoonfresh oregano
- coarse salt
- fresh ground black pepper
DIRECTIONS
- Cut the tomatoes in half, leaving a few whole for garnish; plate the basil leaves and top each with 1/2 the tomatoes; drizzle with oil and vinegar to taste.
- Garnish with whole tomatoes, cheese and oregano; season with salt and pepper and serve immediately.
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November 28th, 2006 by alice
Tags: Bookbinder, Red, Snapper, Soup
INGREDIENTS
-
SOUP BASE
- 2tablespoonsolive oil
- 2carrots, chopped
- 2celery ribs, chopped
- 2clovesgarlic, chopped
- 1onion, chopped
- 1/2red bell pepper, chopped
- 1/2green bell pepper, chopped
- 12white peppercorns or black peppercorns, crushed
- 1bay leaf
- 3tablespoonstomato paste
- 2teaspoons choppedfresh thyme
- 2teaspoons choppedfresh rosemary
- 2teaspoons choppedcilantro
- 8cupsvegetable broth
- 3tablespoonsunsalted butter
- 2tablespoonsflour
- 1tablespooncornstarch
- salt
-
RED SNAPPER
- 2smallonions, chopped fine
- 3celery ribs, chopped fine
- 1-2red snapper fillet(10 oz.)
- 1/4cupsherry wine (optional)
DIRECTIONS
- To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
- Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
- Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
- Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
- Taste and adjust seasonings.
- Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
- To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
- Remove with a slotted spoon and add to broth.
- Boil fish in the same water until cooked through.
- Remove fish from water; flake very finely with a fork.
- Stir snapper and sherry, if desired, into soup base; heat through.
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