Cranberry Fruit Salad
This salad complements several of our croquettes: Buckwheat-Potato, Brown Rice, Almond, and Vegetable, and Wild Rice, Vegetable, and Pecan. It also works well with some of the vegetarian entrees such as the Millet-Almond Loaf or Winter Vegetable Pie. Its semisweet and tart fruits are refreshing, and the grapes and orange segments make it colorful and […]
BEEF WELLINGTONS
You can dress up a beef Wellington with foie gras, porcini mushrooms, or even truffles, but in my opinion, that beautiful beef tenderloin should always be the star. The trick here is in wrapping the mushrooms and beef with Parma ham. That seals in the juices and keeps the pastry from getting soggy. SERVES 4 […]
Crab Salad in a Tarragon Citrus Mayonnaise with Avocado Slices
This is a deluxe salad. When you can find fresh crabmeat, it’s a real treat. A pound of crabmeat does go a long way. We serve this with crackers or Homemade Croutons. Serves 6. INGREDIENTS TARRAGON-CITRUS MAYONNAISE: 1 egg yolk 1/2 tablespoon lime juice 1/2 teaspoon salt 1 cup vegetable oil (use a good […]
Scallop Ceviche
Ceviche is a great appetizer because you can prepare it well in advance, even the night before serving it. We also like to serve it as a main course with black beans, flour tortillas, and sweet corn. Serves 6. INGREDIENTS 1 pound fresh sea or bay scallops 1/2 cup fresh lime juice 1 1/2 […]
SLOW COOKED FIERY LAMB
I love cooking with lamb shanks because the longer you leave them, the better they taste. Three hours may seem a long time, but trust me, once you see the way the meat falls off the bone, you’ll understand. Marinate the lamb in the spice mix overnight if you can as it will really improve […]
MISO SALMON
Miso is a salty paste made from fermented rice or soybeans and is traditional in Japanese cooking. It gives a rich and sumptuous flavor to this spicy broth. Kaffir lime leaves give an aromatic lime flavor; you can find them in Asian groceries. Poaching is a lovely, delicate way of cooking salmon. Keep the skin […]
White Bean and Fennel Salad
This salad can be served in a number of ways: as an appetizer with olives and some good hard cheese, or assembled with a couple of other salads as an entrée. We also like to serve it with the Sautéed Halibut with Three Sauces. Makes 4 to 6 servings. INGREDIENTS 1 1/2 cups white […]
STUFFED ROAST CHICKEN
This is a very simple twist guaranteed to impress. The chorizo, bean, and tomato stuffing helps the bird to cook evenly and perfumes the meat as it cooks. Serve it alongside the chicken with some steamed greens or a mixed green salad. SERVES 4–6 FOR THE CHICKEN INGREDIENTS 1 large free-range chicken, about 4½ […]
Roasted Tomatillo Salsa and Cheese Quesadillas
Quesadillas are easy to prepare for a large group. Everyone seems to love them, including children! This recipe is very versatile. The endless variety of peppers—fresh, dried, and smoked offer unlimited flavor combinations. Make them as spicy as you like, or leave out the peppers for a milder version. Eggplant or tomatoes are good substitutes […]
TOMATO RISOTTO
The secret to making a good risotto is to add your hot stock very gradually, stirring to make sure it has all been absorbed before adding the next ladleful. This way you can control the consistency better and make sure the rice still has a slight bite to it—al dente, as the Italians call it—when […]