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Watercress And Pear Salad

Watercress And Pear Salad

| March 3, 2012 | 0 Comments

4 Servings 2 Tbl Sherry vinegar 1 Tbl balsamic vinegar 2 Tsp Dijon mustard 1 garlic clove, minced Salt, to taste Freshly-ground black pepper, to taste 3 Tbl olive oil 3 Tbl canola oil 1 large watercress bunch, tough stems removed 1 pear, thinly sliced Combine the Sherry and balsamic vinegars, mustard, garlic and salt [...]

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Flower Rice Cakes – {Hwa-Jon}

Flower Rice Cakes – {Hwa-Jon}

| March 3, 2012 | 0 Comments

25 Servings 10 red dates – (to 15), Dried = (available at Chinese and Korean marke 2 cups sweet rice flour = (available at Asian markets) Water, as needed 1/8 Tsp salt Chrysanthemum petals and leaves 20 pine nuts – (to 30) Oil, for cooking Slice each date into about 16 thin strips, then cut [...]

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Maple Pecan Muffins

Maple Pecan Muffins

| March 3, 2012 | 0 Comments

12 Servings 1/2 cup whole-wheat pastry flour, see * Note 1 cup unbleached all-purpose flour 2 Tsp baking powder 1/2 Tsp baking soda 1/4 Tsp salt 2 eggs 1/4 cup oil 1 Tsp vanilla extract 1/4 cup plain low-fat yogurt 1/2 cup regular (or low-fat milk) 1/2 cup maple syrup 1/2 cup coarsely-chopped pecans * [...]

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Pollock Chon – {Tong Tae Chon}

Pollock Chon – {Tong Tae Chon}

| March 3, 2012 | 0 Comments

30 Servings 1 LB frozen Pollock (or rock cod ), thawed slightly 1 Tsp salt Flour, for coating fish 2 eggs, beaten with 1 dash salt Oil, for cooking 5 stalks sut gat (crown daisy) – to 6 = (available at Korean markets) Dipping Sauce – {Yangnyom Kanjang}, (see recipe) Slice the fish diagonally into [...]

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Simple Saut

Simple Saut

| March 3, 2012 | 0 Comments

4 Servings 3 zucchini 1 large garlic clove 1 Tsp salt, or to taste 1 Tbl butter 1 1/2 Tsp oil 1/4 cup very finely-chopped onion Freshly ground black pepper, (optional) Cut the ends off the zucchini. If the zucchini are small in diameter, leave them whole. If large, cut them in half lengthwise. Slice [...]

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Stewed Prunes In Port Syrup

Stewed Prunes In Port Syrup

| March 3, 2012 | 0 Comments

8 Servings 1/4 cup sugar 1 cup water 1 piece vanilla bean – (3″ long), split 3 3/4 cups prunes, Pitted 1/2 cup ruby Port 1/2 cup dry red wine 2 Tsp finely-grated orange zest Combine the sugar, water and vanilla bean in a small saucepan. Boil 5 minutes. (The syrup can be made 1 [...]

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Tapenade-Stuffed Vegetables

Tapenade-Stuffed Vegetables

| March 3, 2012 | 0 Comments

8 Servings 6 hard-boiled eggs 6 Small tomatoes, cut in half Salt, to taste 3 Small zucchini 2 red (or yellow bell peppers) Chopped fresh parsley, for garnish === CLASSIC TAPENADE === 2 large garlic cloves 1/2 LB imported black olives – (1 1/2 cu, Pitted 1 1/2 Tbl capers, rinsed, drained 4 anchovy filets [...]

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Walnut Tart

Walnut Tart

| March 3, 2012 | 0 Comments

8 Servings === CRUMB PASTRY === 1 1/4 cups flour 2 Tsp sugar 1/8 Tsp salt 3 Tbl chilled shortening 3 Tbl chilled unsalted butter, cut small bits 1 egg yolk, mixed with 2 Tbl ice water 1 egg yolk, stirred with fork === FILLING === 1 3/4 cups walnut halves = (or large walnut [...]

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Royal Sonesta Double Chocolate Cake

Royal Sonesta Double Chocolate Cake

| March 3, 2012 | 0 Comments

10 Servings === CAKE === 1/2 cup unsalted butter, plus 2 Tbl unsalted butter, room temperature Butter, for preparing pan 1/2 cup flour, plus 2 Tbl flour, plus more 1 cup sugar 1/2 cup cocoa powder 1/2 cup water 1/2 Tsp salt 1 1/2 Tsp baking powder 3/4 Tsp baking soda 4 eggs === GANACHE [...]

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Grilled Panini With Portabello Mushrooms And Red Onions

Grilled Panini With Portabello Mushrooms And Red Onions

| March 3, 2012 | 0 Comments

4 Servings === BASIL VINAIGRETTE === 1/3 cup fresh basil leaves 2 Tbl white balsamic vinegar 1 Tsp garlic, Minced 1 Tsp Dijon mustard 1/2 Tsp coarse salt 1/8 Tsp freshly-ground black pepper 1/4 cup extra-virgin olive oil, plus 2 Tbl extra-virgin olive oil === PANINI === 4 large portabello mushrooms – (1 lb, 4 [...]

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