Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes
1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil Read the rest of this entry »
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White Bean, Chicken Noodle, and Escarole Soup
4 servings (serving size: 1 cup soup and 1 tablespoon cheese)
Ingredients
* 10 cup water
* 6 cups chopped escarole (about 3/4 pound) or fresh spinach
* 2 teaspoons olive oil
* 2 garlic cloves, chopped
* 1/2 cup water
* 1/4 teaspoon crushed red pepper
* 1/4 teaspoon black pepper
* 1 (19-ounce) can cannellini beans or other white beans, drained Read the rest of this entry »
Butternut Squash Gratin with Onion and Sage
To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting.
RECIPE INGREDIENTS
1 tablespoon butter; more for the gratin dish
1 tablespoon olive oil
2 large onions, chopped into 1-inch squares (about 4 cups)
3 tablespoons chopped fresh sage or 1 tablespoon dried
3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
2 cloves garlic, minced Read the rest of this entry »
Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette
This salad is best served soon after it’s made. If you must refrigerate it, let it return to room temperature before serving.Serves four to six.
1-3/4 lb. baby Yukon Gold potatoes, scrubbed
Kosher salt
4 strips bacon
1/4 cup minced shallot (from 1 large shallot)
2 Tbs. cider vinegar or white-wine vinegar
1 Tbs. fresh lemon juice
2 tsp. finely grated lemon zest Read the rest of this entry »
Potato Salad with Olives, Scallions & Garden Herbs
This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.Serves eight.
3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Kosher salt
1/4 cup best-quality white-wine vinegar
1 Tbs. Dijon mustard
1/2 cup extra-virgin olive oil Read the rest of this entry »
Orange and Ginger Lamb Chops
Recipe for Orange and Ginger Lamb Chops:
Ingredients
8 lamb chops
1/2 cup oil
1 tablespoon grated lemon rind
Grated rind and juice of 1 big orange
1cm finely chopped fresh ginger
3 tablespoons of soy sauce Read the rest of this entry »
Kangaroo tacos
Recipe for Kangaroo tacos:
Let’s face it–most tacos you get in the west, they’re nothing like the Mexican ones. For starters, Mexican tacos don’t use minced beef or cheese or lettuce–the primary ingredients of the tacos we’re familiar with. So it’s not just the kangaroo component of this recipe that makes it inauthentic.
Instead of using the usual beef in this recipe, I’m using kangaroo. The strong flavour of kangaroo makes for an interesting change. Too, you’ll find they’re much better than the usual ‘gringo’ tacos. Read the rest of this entry »
Curried Morten Bay bugs
Recipe for Curried Morten Bay bugs:
Bugs are my favourite crustacean. Easy. The meat-to-shell ratio isn’t too bad in comparison with, say, scampi and crab. The flavour is tops. And too, in Melbourne, where the bugs aren’t as popular as they are in Sydney, they’re reasonably affordable. I picked up a few on special today and figured I’d make a curry with them.
Feel free to substitute the bugs with a crustacean of your choosing–scampi, prawns, yabbies, crab, whatever. Keep in mind you may need to adjust the quantity of gravy and cooking times if you’re using something other than bugs. This recipe makes enough for two people. Read the rest of this entry »
Roasted Potato and Mushroom Salad with Mascarpone
Roasting the potatoes and mushrooms deepens the flavor of this warm salad, and the mascarpone dressing adds richness and tang.Serves 6 to 8.
6 Tbs. extra-virgin olive oil
2 lb. Yukon gold potatoes (about 6 medium), halved and cut into 3/4-inch wedges
Kosher salt and freshly ground black pepper
3/4 lb. small to medium cremini or white mushrooms, quartered
1/2 cup mascarpone Read the rest of this entry »
Grilled Italian Hero Sandwich
This recipe, excerpted from the cookbook Panini Express, does wonders for the familiar meaty hero sandwich just by pressing and grilling it. Warmed up, the deli ingredients just taste better. Of course, starting with the best-quality mortadellia, prosciutto, and provolone (look for versions imported from Italy) will also improve the quality of the sandwich. Use a thick, hearty baguette or Italian loaf to hold the generous filling,s and don’t skip the peperoncini and peppery arugula, which cut the richness of the meats and cheese.Yields two sandwiches.
ingredient discovery Read the rest of this entry »
