May 11, 2008
1 pound asparagus, trimmed 5 tablespoons olive oil Sea salt and freshly ground black pepper 4 ounces Roquefort or other blue cheese 1 to 2 tablespoons water 1 tablespoon Dijon mustard 2 tablespoons cider vinegar 3 tablespoons walnut oil 7 ounces baby spinach leaves 1/2 cup walnut halves, toasted Peel the lower half of the asparagus stems. In a medium bowl, toss the asparagus with 2 tablespoons of the olive oil and the salt and pepper. Heat a grill pan over medium-high.
July 23, 2006
6 tablespoons extra virgin olive oil (Pat Hamilton recommends Zoe and Frantoia brands) 2 tablespoons wine vinegar 1/2 teaspoon Worcestershire sauce 1 dash of garlic powder or 1 small clove garlic, mashed 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard 1/8 teaspoon sugar Oil from 1 can of flat anchovies or 1-inch line of anchovy paste from tube Salt and pepper, to taste 1/2 ripe avocado, mashed ...
March 11, 2007
4 tablespoons orange juice, freshly squeezed 3 tablespoons lemon juice, freshly squeezed Salt and pepper to taste 4 salmon fillets, 5 to 6 ounces each Zest from 1/2 of an orange (optional) 4 tablespoons brown sugar (can use light or dark) 2 tablespoons chili powder 1 large garlic clove, minced 2 tablespoons butter, melted In a shallow dish large enough to hold the salmon, combine juices, salt and pepper. Add the salmon, turning to coat with the marinade. Let salmon marinate at room temperature for 20 minutes, turning the fillets once.
February 20, 2008
2 tablespoons all-purpose flour 2 tablespoons water 1 cup chicken broth 1 cup cooked chicken, diced 1/4 teaspoon salt Dash freshly ground black pepper For the dumplings: 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Dash black pepper 1/3 cup milk In a medium skillet, whisk together the water and flour until smooth. Slowly stir in the broth, then heat over medium, stirring constantly until thickened. Add the chicken, salt and pepper.
August 31, 2008
For the glaze: 1/2 cup frozen apple juice concentrate 1/4 cup Dijon mustard 1 tablespoon chopped fresh rosemary 1/2 teaspoon cornstarch 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the turkey cutlets: 1 pound turkey breast cutlets (about 4 cutlets)1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper To make the glaze, in a small saucepan combine the apple juice concentrate, mustard, rosemary, cornstarch, salt and pepper.
January 7, 2004
2 ounces olive oil 12 ounces port wine 12 2-ounce medallions of venison tenderloin, lightly pounded 1 tablespoon sugar 6 ounces espagnole sauce (See cook's note.) 3 ounces dried cherries 4 ounces goat cheese Salt and pepper Flour Cook's note: Known in France as espagnole sauce, brown sauce is used as a base for dozens of other sauces, according to information at www.epicurious.com on the Web. It's traditionally made of a rich meat stock, a mixture of browned vegetables (diced carrots, onions, celery and herbs sauteed in butter)
July 3, 2012
I believe a picnic isn't complete without the standard sidekick - the deviled egg. In a perfect bite, you taste the creaminess of the yolk-mayonnaise-mustard filling before biting into the cleanness of the hard-boiled egg white. The beauty of the deviled egg is that it's a quick, easy and affordable dish. Forget that you're supposed to bring a dish to the potluck? Deviled eggs to the rescue. Deviled egg recipes are as varied as people's tastebuds. Some people like the filling to be more mustardy, others more mayonnaisey or even vinegary.
March 6, 2001
Maryland Beef Cook-off: Recipes Santa Fe Beef Bruschetta 3/4 cup prepared ranch salad dressing 1/2 cup sour cream 1 minced chipotle pepper in adobo 1 tablespoon taco seasoning mix 1/2 cup chopped plum tomato 1/4 cup chopped cilantro 1 pound boneless beef sirloin steak 1/4 teaspoon salt freshly ground black pepper 4 slices frozen garlic toast Preheat oven to...
February 13, 2001
Grilled cheese sandwiches don't have to be dull The Associated Press heese sandwiches, perhaps grilled, are an obvious choice when it comes to making a fast meal - but it doesn't have to be a dull one. continued If you're looking for encouragement to try something different, consider Warm Goat Cheese, Beet and Arugula Sandwiches. Or, imagine how good a Grilled Cheddar and Bacon sandwich on Raisin Bread can taste. Both can be made in minutes. These tasty variations are featured in "Gourmet Every Day" (Random House, $29.95)
February 13, 2007
3 cloves garlic, minced 1 tablespoon olive oil 8 large whole chicken wings 1 tablespoon paprika 1/4 teaspoon cayenne 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon pepper 1 lime, cut in wedges Mix garlic with olive oil, and let mixture sit for at least 10 minutes so the flavor of the garlic infuses the oil. Then brush wings with the oil. In a large bowl, combine the paprika, cayenne, oregano, salt and pepper, and...