November 10, 2007 in Recipes by danky
Makes 2 omelets.
INGREDIENTS
4 tablespoons (1/2 stick) butter
1 3-ounce slice smoked ham (about 1/2 inch thick), cut into 1/2-inch cubes
6 ounces fresh morels, trimmed, cut into 1/4-inch-thick slices
6 large eggs
2 ounces ripe brie cheese, cut into small pieces
DIRECTIONS
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add ham; sauté 3 minutes. Add morels; sauté until tender, about 5 minutes. Season with salt and pepper. Remove from heat.
Whisk 3 eggs in bowl. Season with salt and pepper. Melt 1 tablespoon butter in 7- to 8-inch nonstick skillet over medium heat. Pour eggs into skillet; stir with rubber spatula until eggs begin to set, about 1 minute. Sprinkle half of morel mixture and half of Brie over eggs. Cook until eggs are softly set, tilting skillet to cook eggs evenly, about 2 minutes longer. Fold omelet in half; transfer to plate. Repeat with remaining ingredients.
Tags: Brie, Ham, Morel, Omelet
November 10, 2007 in Recipes by danky
From Figtree’s Cafe in Venice, California.
Makes about 18.
INGREDIENTS
1 1/4 cups cornmeal
1/2 cup whole grain pastry flour
1/2 cup unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
3 tablespoons butter, melted
3 large eggs, separated
2 tablespoons honey
6 tablespoons (about) butter
2 cups (about) fresh blueberries, or frozen, unsweetened, thawed, drained
maple syrup
DIRECTIONS
Preheat oven to 200°F. Mix 1 1/4 cups cornmeal, 1/2 cup pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in large bowl. Whisk 2 cups buttermilk, 3 tablespoons melted butter, egg yolks and honey in medium bowl to blend. Add to dry ingredients and stir until blended. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with 2 tablespoons blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to large baking sheet. Place pancakes in oven to keep warm. Repeat with remaining batter and blueberries, adding more butter to skillet as necessary.
Serve hot with maple syrup.
Tags: Blueberries, Cornmeal, Pancakes
November 10, 2007 in Recipes by danky
4 main-course servings.
INGREDIENTS
1 14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 14- to 16-ounce can black beans, rinsed, drained
2/3 cup chopped red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar or red wine vinegar
3 garlic cloves, finely chopped
DIRECTIONS
Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)
Tags: Balsamic, Bean, Salad, Two, Vinaigrette
November 10, 2007 in Recipes by danky
Serves 8.
INGREDIENTS
1/2 cup plus 1 tablespoon olive oil
6 tablespoons fresh lemon juice
2 garlic cloves, pressed
16 cups torn romaine lettuce (about 1 large head)
1 english hothouse cucumber, cut into 2 1/2×1/4×1/4-inch strips
4 green onions, thinly sliced
1/4 cup minced fresh dill
DIRECTIONS
Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.
Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.
Tags: Green, Salad, Spring
November 10, 2007 in Recipes by danky
This creamy dressing is also terrific over chilled steamed vegetables.
2 servings; can be doubled.
INGREDIENTS
1 tablespoon regular or low-fat mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon walnut oil or olive oil
2 teaspoons grainy dijon mustard
1/2 head radicchio, torn into bite-size pieces
1/2 head bibb lettuce, torn into bite-size pieces
1/4 cup coarsely chopped walnuts, toasted
DIRECTIONS
Combine mayonnaise, lemon juice, oil and mustard in small bowl. Whisk to blend well. Season dressing to taste with salt and pepper.
Combine radicchio and Bibb lettuce in large bowl. Add dressing; toss to coat evenly. Divide salad between 2 plates. Sprinkle with walnuts and serve.
Tags: Dressing, Mustard, Salad, Walnut
