Salad Niçoise

August 4, 2022

WSJ 2021 Rebekah Peppler serves 6-8

VINAIGRETTE

2 anchovies finely chopped

1 Clove garlic chopped

Fine sea salt

3 TB fresh lemon juice

1 TB Dijon mustard

1 tsp honey

1/2 C EVOO

Smash & mix together anchovies, salt & garlic to make a paste. Stir in lemon juice, mustard and honey. Slowly whisk in olive oil.

SALAD

6 large eggs boiled (7 min, then ice bath 5 min) cut in half.

8 ounces haricots verts ( Boil 2-4 min until tender, then ice bath) toss with one-fourth of dressing.

1 LB small waxy potatoes (Boil 1-15 min until fork tender. Drain, toss with half of remaining dressing)

5 C frisée, mache or tender greens. (arrange on a platter and drizzle with remaining dressing)

2 – 6 oz cans tuna in oil, drained (use oil in dressing)

2 C cherry tomatoes, halved

2 small cucumbers sliced into 1/4″ slices

5 small radishes sliced into rounds

3/4 C Niçoise olives

1/4 C drained capers

flaky sea salt

Arrange lettuce on bottom, add ingredients in separate piles, sprinkle with flaky sea salt and serve.

WSJ July 2022

INGREDIENTS

DRESSING:

2 TB white vinegar

Juice 1/2 lemon

1 clove garlic

1/4 C olive oil + 2TB

1 pinch chili flakes

SALD MIX:

3/4 C pitted green or black olives chopped

1 shallot or 1/4 red onion thinly sliced

1/2 cucumber , halved lengthwise, thinly slice half moons

1 1/2 C chickpeas

1 1/2 C cherry tomatoes halved

1/2C feta crumbled

1 C cooked fonio

HERB MIX

1/4 C chopped flat leaf parsley

1/4 C dill chopped

1/2 C arugula

  1. Make dressing in large bowl
  2. Add salad mix, toss
  3. Add herb mix, 2 TB Oil, S&P to taste

3 oz dry vermouth

1/2 oz crème de cassis

1/2 oz. fresh lemon juice

Pour into Collins glass with ice, stir, top with club soda.

Lillet Cocktail

May 4, 2022

Use white Lillet, soda water and orange peel in a glass with ice.

Cardamom Cake

February 8, 2022

Ranghild Langlet/ Food52 2022

svgs 6-10, 350° 30-35 min 9″ spring form pan

Serve with fresh berries or fruit

INGREDIENTS

1 1/3C (264 g) sugar + more for dusting pan

3/4 (65 g) sliced almonds

4 large eggs

1 1/3 sticks (150 g) Unsalted butter

1 TB (9 g) cardamom seeds

1 1/3 C (160 g) All purpose AP flour

2 pinches salt

PREP PAN

parchment paper bottom spring form pan

Butter pan & parchment -if using

sprinkle 2-3 TB sugar, coating sides & bottom’cover bottom w/sliced almonds (or ground almonds)

CAKE MIX

cream eggs & sugar until triple volume (~5 min)

Melt butter

Bruise cardamom seeds in mortar

Use rubber spatula to quickly fold in flour & salt into creamed egg/sugar mixture, ADD cardamom, ADD melted butter.

Give thorough stir, pour into pan.

Thump pan on counter to settle batter.

BAKE 30-35 min. until top feels dry and springs back when lightly pressed or skewer comes out dry.

Remove from oven, leave in pan 5 min.

Invert cake onto a rack to cool.

Remove bottom of pan carefully while cake still very warm.

Cool before serving.

Ina Garten , serve with Basmati Rice

INGREDIENTS

8 Medium skin on, bone in thighs (2 1/4 lbs)

salt & pepper

Olive oil

2 C halved and thinly sliced onions (2 onions)

2 TB dry white wine

8 oz crème fraîche

1 TB Dijon mustard

1 tsp whole grain mustard

1 TB chopped parsley

DIRECTIONS

Dry thighs, sprinkle with 3 tsp salt & 2 tsp black pepper

Heat 1 TB oil med heat, large cast iron skillet. When oil is hot, place chicken skin side down- 15 min w/out moving until skin golden brown.

Turn chicken thighs, add onions (under thighs) heat 15 min. Stir onions occasionally until onions browned.

Transfer thighs (NOT onions) to plate to rest

Add wine, crème fraîche, mustards & 1 tsp salt to skillet, stir over medium heat.

Return thighs skin side up,& juiciest skillet. Sprinkle with parsley.

Braised Red Cabbage

December 27, 2021

From Time/Life series. 325º oven, 2 hours. (Best served next day)

Ingredients

Small 2 lb red cabbage finely cut/shredded

4 TB butter

1 TB salt

1/3 C water

1/3 C red vinegar

1/4 C red currant jelly (or lingon berry)

1 small apple minced

DIRECTIONS

Add butter, salt, sugar,water & vinegar to large stainless steel dutch oven/pot. Bring to a boil on stove.

Add shredded cabbage, cover, bring back to a boil.

Remove covered pot from stove, move to oven, braise 2 hours. ( In the last 10 minutes add jelly and minced apples.)

Panko Pecorino Bread Crumbs

December 7, 2021

3/4 C Panko bread crumbs, cook in skillet with 3TB oil until golden brown 4-6 min.

Add 1/4 C finely grated Pecorino cheese, toss to coat bread crumbs.

Remove from skillet and cool in bowl.

Serve on top of soups, casseroles, etc. Crunchy and delicious .

Roasted Cauliflower Soup

December 6, 2021

Nordstjernan 2021 serves 4 (recipe for 2 is below) Roast 425°

Ingredients

•3 TB olive oil

•1 onion sliced

• 1 Large head cauliflower cored, cut into 1 ” pieces

• 3 cloves garlic smashed

Toss onions, cauliflower, garlic with oil and roast in over 30 min, stir occasionally, until caramelized.

Transfer to large saucepan, ADD

4C chicken broth

2C water

2 TB white rice

1 Bay leaf

Simmer 20 minutes, remove bay leaf. Puree soup.

Optional, add 1TB lemon juice & baked croutons. OR Pecorino panko bread crumbs

REDUCED RECIPE FOR 2

1 1/2 TB olive oil

1/2 onion sliced

1 small head cauliflower

2 cloves garlic

Bake 425° , 30 minutes.

Put into large pot with

2 C broth

1 C water

1 1/2TB white rice

1 bay leaf

Simmer 20 min, remove bay leaf, Puree.

add toppings from above.

WSJ 2021: 1 Hour, serves 6, Oven 375°

INGREDIENTS

1 Large eggplant (1 lb) cut into 1″ pieces.

1 tsp fine table salt

1/4 C olive oil

2 large zucchini, halve lengthwise, cut into 1 ” pieces

1 red pepper cut into 1 ” pieces

1 yellow pepper cut into 1″ pieces

4 garlic cloves finely chopped

2 red onions cut into 1″ wedges

3 large ripe tomatoes, cored & chopped into 1 ” pieces

1 tsp chopped fresh rosemary

1 tsp coriander seeds coarsely ground

1 tsp coarse sea salt

1/2 C torn fresh basil leaves

DIRECTIONS

  1. Put eggplant in colander, sprinkle with fine salt. Let sit at least 45 minutes to drain bitter juices, stir occasionally .
  2. Preheat oven 375°, pour 1/4 C olive oil into rectangular baking dish.
  3. Add Zucchini, eggplant, peppers, garlic and onion and toss to coat well.
  4. Sprinkle salt, rosemary and coriander & toss. Lightly drizzle with 2 TB olive oil.
  5. Bake 30 minutes, then stir in tomatoes
  6. Continue bake 30 min more until vegetables are soft.
  7. Remove from oven and serve lukewarm.
  8. Garnish with torn basil leaves

Notes:

Serve with pasta & salted capers / garnish salmon or trout / mix with couscous salad with fresh mint / in omelet with dab chèvre or grated Gruyère