Sprinkle the eggplant slices on both sides with salt, spread them out on a tray and leave 30 minutes. Sponge dry with paper towels. In a large frying pan, pour in olive oil to a depth of 1/4 inch and place over medium heat. Fry the eggplant slices, in batches, in the hot oil until […]

Combine vegetable oil, sesame oil and red pepper. e on high 1-2 minutes, or until hot. Add pea pods and bok choy. Toss to coat. Place vegetables on perforation of towel. Fold long sides toward center, enclosing food. Fold both ends toward center, overlapping on food. Place packet on microwave safe plate, perforated side up. […]

1) Combine the water and salt in a 1-quart jar which has a tight fitting lid. Add the vinegar, dill, fennel, and rue. 2) Separate the lettuce leaves and add them to the liquid. Seal the jar and let sit until ready (about 48 hours) NOTE: The original recipe from Columella calls for salting the […]

CHEFS BLEND VINEGAR 4 c Dry rosemary 4 c Dry basil leaves 30 Stems of marjoram 6″ long 2 Heads of garlic peeled 3 tb Crushed red pepper 1 ga Red wine vinegar 1. Put all the ingredients called for in the recipe of your choice, except vinegar, in a one-gallon glass jar. 2. Heat […]

Cut the chiles in 4 slices, (if you want you can keep some without cutting). Cut the carrots in round slices and cut the onions in slices. Fry the onion, peppers and carrots in the vegetable oil for just a few minutes to make the vegetables soft, then add the vinegar and spices and boil […]

Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened.

Chop vegetables, add remaining ingredients and simmer for about 1 hour or a little more until thick. Bottle in sterilized jars.

Clean and peel the cucumber. Cut into slices, and then smaller pieces. Add salt and mix. Let salt soak in for 15 minutes. Rinse cucumber and dry it. Blend cucmber first then add sesame seed, sugar, soy sauce, hot soybean paste, and lemon. Chill and serve. (note: all ingredients avail. at oriental market)

-TO SERVE – Olive oil Lemon juice Lettuce leaves 2 tb Italian parsley, chopped Seed & core the peppers. Cut peppers, tomatoes & onions into cubes. Cut eggplants & zucchini into 1/2″ cubes. Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened. […]

CUT THE SORREL LEAVES into strips, melt half the butter in an omelet pan and cook the leaves until they have wilted and turned a gray-green color. This will take just a minute or two. Lightly beat the eggs with the water, season with salt and pepper, then stir in the sorrel. Melt the remaining […]