Split Pea Soup
This is a version of split pea soup I kind of made up this weekend. I didn’t have a ham hock or chunk of salt pork so I substituted two slices of bacon and some high quality ham bits. If you want to get some smoky flavor...
This recipe is more of a guideline for making T.’s version of pissaladiere. This amount will cover four squares of lavash bread.
1 14-oz. can of diced tomatoes
2 tins of anchovies, including oil
1/2 cup pitted...
These are the three recipes we made for the Temple Adas Israel celebration. The first one is from Joan Nathan’s book “The Jewish Holiday Kitchen.”
Serves 8 to 10.
10 medium potatoes
2 medium onions
Bolero Carrot Gyoza
Here is Chris Polidoro’s creation from Quail Hill carrots. It is awesome.
1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well...
Roasted Root Vegetable Salad With Marcona Almonds
This recipe is a shortened version of Laurent Tourondel’s from his “Fresh from the Market” cookbook. It’s the Marcona almond dressing and lemon zest that make this sing...
Faux Hangawi House Salad
This recipe is my version of Hangawi’s house salad. Delicious and healthy. Serve it with any fried rice dish.
6 cups mixed greens, including spinach and arugula
1 Asian pear or 2 Bosc or Anjou...
Blend as many hot peppers as you have (a nice combination of padrons, serranos, habaneros). Add salt (a lot), vinegar, garlic, and sugar to taste. Optional: Add Roasted sweet peppers or smoked hot peppers.
Peach and Tomato Gazpacho...
Blackened Tuna Steaks
This recipe is from James Peterson’s “Fish and Shellfish” cookbook. Remember the blackened fish fad? It’s still fun to make, as long as you’ve got a good cast-iron skillet and reliable...
For recipes that call for corn off the cob, keep the following in mind: One ear of corn yields approximately three and half ounces of kernels, or about a half cup.
Mexican Corn on the Cob
8 ears of corn
1/2 cup mayonnaise (I use...
Debbie’s Broiled Bluefish
It seems only appropriate that the recipes given today come from local sources. This first recipe is from the Seafood Shop and was published in “Fresh From the Farm” by Susan Meisel and Nathalie Sann....