Makes 3 cups: 6 Tbsp raw tahini 1/2 cup water or more to taste 1/3 cup low sodium soy sauce 3/4 cup minced scallions 6 Tbsp sesame oil 3-4 Tbsp honey 3 Tbsp fresh grated ginger 3 garlic cloves, pressed 3/4 tsp Chinese 5-spice a pinch of cayenne pepper 1/2 tsp ground cumin 1/2 cup canola oil Put all ingredients in a blender and blend until absolutely smooth. Chill, shake and serve. Will keep 3 weeks refrigerated From Volcano Garden …
1 clove garlic juice of 1 lemon 1/2 cup unchopped cilantro 1 cup unchopped parsley 4 T Braggs Liquid Aminos (or less tamari, if you don’t have Braggs) 1/2 t umeboshi plum vinegar (or other vinegar, if that’s what you have) 1/2 c olive oil Blend all together, chill. Excellent for many uses, not just salad.
From Just The Right Size. This amazing compound butter is fantastic on fish, grilled vegetables, garlic bread, and heck even as a base for non-sauced pizzas. And that’s only the tip of the iceberg….stir it in to mashed potatoes, soups, sauces, rice, put a dollop on a searing, grilled steak, smear it on grilled corn, mix it with spinach and use it as a filling for chicken breasts or thighs, OH MY! Heck, I’ve even just spread it on warm …
From a much-mimeographed (yes, really!) set of recipes my mom got in a how-to-make-sushi class she took many, many years ago. These beans are to die for, they are that good. Truly. AT LEAST double the recipe, but I recommend quadrupling it. 1/2 lb string beans, boiled and then cut diagonally (cutting them after boiling keeps them from getting soggy, or so say the hand-written notes) 6 Tbs. sesame seeds, ground (Can use a mortar and pestle, if you’re crazy, …
4 parts brown sugar 1 part kosher salt 1 part black pepper 1/2 part ground cumin 1/2 part granulated garlic 1/2 part granulated onion 1/4 part cayenne 1/4 chili powder 10:10 < ajg> I measured nothing 10:10 < ajg> all by eye
1 pound spaghetti or linguini ~~~ 1 Tbsp olive oil 4 garlic cloves, minced or pressed 6-8 small, tender oung zucchini, sliced (4 C) dash of salt and ground black pepper juice of 1 lemon 6 large fresh basil leaves, cut into thin strips 1-2 C grated Pecorino cheese (3-6 oz) Bring a large covered pot of water to a rapid boil. Add the paste, stir briefly, and cover the pot until the water boils again. Uncover the pot. While …
1 bunch watercress (about 1 cup chopped), tough stems removed 1 bunch Swiss chard, tough stalks removed (about 4 cups chopped) 2 garlic cloves, minced or pressed 1 Tbsp olive oil dash of salt and ground black pepper 1/4 tsp nutmeg 3/4 C ricotta cheese ~~~ 1 lb. pasta (fettuccine, penne, macaroni, fusilli, butterflies, or shells) ~~~ grated Parmesan cheese or crumbled ricotta salata chopped fresh tomatoes toasted walnuts or pine nuts (see p. 354) Bring a large covered pot …
From Local Flavors, which is one of my favorite cookbooks. I haven’t made anything bad from it yet, and I’ve been using it for years now. Seriously, I recommend this cookbook to everybody who tries to live eating somewhat seasonally and locally. From the cookbook: Taking the feast or famine approach, we live on tomato sandwiches from the moment tomatoes appear in the market to the first killing frost. Then none until next year. Crusty, strong-textured ciabatta is the ideal …
From our friends at Shepherd’s Lamb. 1/4 c olive oil 1/4 c lime juice 1/4 to 1/2 c grated onion 2-3 cloves garlic, peeled and crushed 1 T dried Italian Seasonings, OR 1 t thyme, 1 t marjoram 1 T plain yogurt (optional) salt & pepper to taste This is enough for 1-2 lbs lamb kabob meat. My notes: The first time we made this, I think we used more lime juice than it called for, and we let it …
From NPR’s The Splendid Table, typed in by me so I could have missed something. It’s a cross between mousse and ice cream, they claim. 4 eggwhites 1 c sugar 1/4 c water 1 c cream 4-6 cups of fruit vanilla bean Puree 4-6 c berries w/vanilla bean and a bit of salt, then sieve it. Whip and then refrigerate 1 c heavy cream. Make an Italian Meringue and then freeze so it becomes like an ice cream. (It’s a …