Combine the first 6 ingredients in a large bowl. Lightly drizzle the oil & cider over the top. Gently toss & refrigerate for several hours to let the flavours mellow. Toss & serve.
GARNISHES Freshly ground pepper Chopped chervil -=OR=- Chopped Parsley Extra-virgin olive oil Parmigiano-Reggiano – freshly grated TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top 2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in quarters and remove the chokes. Dice the trimmed hearts into small pieces. […]
You can either bake this in 1 large tart shell or 4 smaller ones. PREHEAT OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour into prepared shell(s). Bake 30 minutes for a large shell, 20 minutes for smaller ones.
1. Cook onions in butter until clear and soft (about 15 minutes), stirring often. Add all other ingredients. Mix and pour into the 2 baked pie shells. 2. Sprinkle grated cheese on top. Bake in 375F oven for 20 minutes, then lower temp. to 350F for an additional 40 minutes until lightly browned on top.
Cut 2 slits in each pepper. Dissolve salt in the 4 qt water, pour over peppers and let stand 12-18 hours. Drain, rinse, and drain thoroughly. Combine remaining ingredients, simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leave 1/4 inch headspace. Heat pickling liquid to boiling. Pour, while boiling hot, over peppers in […]
Add the water to the lentils and boil for 10 minutes. Add the rice and boil 15 minutes more, stirring continuously until rice starts to bubble at the top, then stir occasionally. Saute strips of onion in olive oil and add to rice and lentils. Salt and pepper to taste and simmer an additional 5 […]
1. Wash the collard greens in several changes of water. Remove the stems. Stack the greens a few at a time and cut crosswise into 1/2-inch wide strips. Bring a large pot of water to the boil, add the collard greens and cook 10 minutes. Drain and rinse with cold water. Squeeze out the excess […]
Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a […]
Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their […]
Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic […]