Monthly Archives: January 2016

Roast Chicken with Figs and Apricots

  Serves 6 1 cup chopped yellow onion 4 large garlic cloves, chopped 1 cup chicken stock (preferably homemade) 1/4 cup fresh orange juice 1 teaspoon ground coriander 1/2 teaspoon cinnamon 1/2 teaspoon ground cumin 1/4 teaspoon ground cloves 1/2 teaspoon salt Freshly ground pepper to taste 1 (4-pound) chicken, cut into serving pieces 1…
Read More

Rosemary Nut Bars with Dried Cranberries

  10 tablespoons cold unsalted butter, cut into small pieces 1 cup and 2/3 cup light brown sugar 1 ¼ cups and ¼ cup all-purpose flour 3 eggs 1 ½ teaspoon vanilla extract zest of 1 orange ½ teaspoon salt 1 ½ teaspoons baking powder 3 tablespoons fresh rosemary, minced 1 ½ cups coarsely chopped…
Read More

Peppers, Capsicum

Pepper (Capsicum ssp., Family: Solanaceae) is the 2016 Herb of the Year and is of particular interest to Americans because it is one of our continent's native spices. Long before the Spaniards arrived from the Old World, cultivated capsicums were growing in widely distributed areas of the New World. The native Indians called them Agi, the Mexicans called them…
Read More

Salmon Poached in Lobster Bisque with Thai Seasonings

Serves 2 to 4 4 cups lobster stock, preferably homemade 1 kaffir lime leaf, slivered 2 Thai chili peppers, split and seeds removed Salt and freshly ground black pepper to taste 2 to 4 (4- to 6-ounce) salmon fillets, skin removed ½ pound fresh spinach ¼ cup heavy whipping cream or coconut milk In a…
Read More

Shrimp and Asparagus Dijonnaise in Puff Pastry

Yield: 18 appetizers Equipment needed:  A large skillet with lid; parchment paper; a mini muffin pan. 18 fresh asparagus spears, cleaned and trimmed Dijonnaise Dressing (recipe below) 1 (17.3-ounce) box frozen puff pastry sheets (or 18 cocktail-sized phyllo shells) 18 medium shrimp, cooked and shelled 2 teaspoons chopped fresh citrus mint, such as lemon or…
Read More

Slaw Dressing

Yield:  About 1½ cups 1 cup mayonnaise or salad dressing 1/3 cup apple cider vinegar 1/3 cup sugar 1½  teaspoons salt 1½ teaspoons fresh dill, minced ¾ teaspoon fines herbes In a small bowl, stir together all ingredients. Dill Sauce Yield:  About 1½ cups 1  cup Greek-style yogurt 3 tablespoons juice from jar of dill…
Read More

SQUASH SOUP WITH CORIANDER

1 tablespoon coriander seeds 2 teaspoons cumin seeds 2 teaspoons dried oregano 1 tablespoon fennel seeds ½ teaspoon crushed red pepper ½ teaspoon salt ½ teaspoon whole black peppercorns 1 clove garlic 2 tablespoons olive oil, divided 1 medium sugar pumpkin 4 orange-fleshed sweet potatoes 1 large onion, chopped 1 ½ quarts chicken broth  …
Read More

Steak with Cream of Juniper Sauce

Serves 4 1¼ pound beef sirloin steak or 4 (4-ounce) beef tenderloin fillets Coarse salt and freshly ground black pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 2 medium shallots, minced 1 tablespoon juniper berries, crushed ¼ cup gin (optional) 1 cup veal or beef stock, preferably homemade ½ cup heavy cream 1 tablespoon…
Read More

Vegetarian Cassoulet

2 tablespoons olive oil 1 onion 2 carrots, peeled and diced 1 pound dry navy beans, soaked overnight 4 cups mushroom broth 1 cube vegetable bouillon 1 bay leaf 4 sprigs fresh parsley 1 sprig fresh rosemary 1 sprig fresh lemon thyme, chopped 1 sprig fresh savory 1 large potato, peeled and cubed Heat a…
Read More

Za’atar and Flatbread with Za’atar

Za’atar The work “za’atar” describes not only a specific herb (Syrian Oregano, Origanum syriacum) but also an herb blend incorporating that herb (or its modern substitutes). Locally available species of oregano, thyme, savory, and other herbs might also be incorporated into the blend. There are an infinite number of recipes for za’atar herb Gardens blends.…
Read More