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Red New Potatoes With Mustard Dressing

Red New Potatoes With Mustard Dressing

| March 8, 2012 | 0 Comments

6 Servings 1/3 cup red-wine vinegar 3 Tbl Dijon mustard Salt, to taste Freshly-ground black pepper, to taste 1 cup extra-virgin olive oil 2 LB small red new potatoes 3 scallions, thinly sliced 1/2 cup whole flat-leaf parsley leaves Whisk the vinegar, mustard, salt and pepper in a bowl. Whisking constantly, drizzle in the oil, [...]

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Creamy Asparagus Tarragon Soup

Creamy Asparagus Tarragon Soup

| March 8, 2012 | 0 Comments

5 Servings 1 large leek, 2″ of green left on 2 Tbl white vinegar 2 Tbl olive oil 2 Tbl butter, Unsalted 1 onion, peeled, chopped 1 parsnip, peeled, chopped 6 cups defatted chicken broth 2 Tbl fresh tarragon leaves – (to 3), Chopped 2 LB medium-sized asparagus, ends trimmed 1/3 cup heavy (or whipping [...]

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A Big Bowl Of Artichokes

A Big Bowl Of Artichokes

| March 8, 2012 | 0 Comments

8 Servings 1/4 cup fresh lemon juice 8 medium artichokes 2 medium onions, chopped 4 carrots, cut into 1/4″ dice 4 garlic cloves, finely minced 2 Tsp thyme, Dried Salt, to taste Freshly-ground black pepper, to taste 1/4 cup extra-virgin olive oil 2/3 cup white wine 2 cups water 1/4 cup diced seeded ripe plum [...]

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Tom Valentis Lamb Shanks

Tom Valentis Lamb Shanks

| March 8, 2012 | 0 Comments

6 Servings 6 lamb foreshanks Coarse salt, to taste Freshly-ground black pepper, to taste 3 Tbl olive oil, plus 1/4 cup olive oil 2 celery ribs, roughly chopped 1 carrot, roughly chopped 1 onion, roughly chopped 1/3 cup tomato paste 5 sprigs fresh thyme 1 bay leaf 8 Whole black peppercorns 3 anchovy fillets 1 [...]

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Fabulous French Toast

Fabulous French Toast

| March 7, 2012 | 0 Comments

4 Servings 4 large eggs 1/2 cup whole milk (or half-and-half) 1/4 Tsp pure vanilla extract 2 Tbl sugar 1/4 Tsp cinnamon, Ground Salt, to taste 3 Tsp unsalted butter, more if necessary 8 Slice challah,, 1″ Thick = (or brioche (or other egg bread)) Maple syrup and jam, for serving Whisk together the eggs, [...]

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Tomato And Green Bean Salad

Tomato And Green Bean Salad

| March 7, 2012 | 0 Comments

8 Servings 1 1/2 cups red grape (or cherry tomatoes ), halved lengthwise 1 1/2 cups yellow pear (or cherry tomatoes ), halved lengthwise 2 large ripe tomatoes, halved lengthwise, and cut into wedges, Very Thin 1 cup tender green beans (stem ends snapped), cut 1″ pieces, and lightly for 3 to 4 minutes, Blanched [...]

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Abc Chicken Soup

Abc Chicken Soup

| March 7, 2012 | 0 Comments

6 Servings === FOR THE BROTH === 1 soup chicken – (abt 3 1/2 lbs), cut into 8 pieces 3 carrots, halved 2 celery ribs with leaves, halved 1 parsnip, halved 6 garlic cloves, unpeeled, crushed 1 onion, unpeeled, quartered 4 sprigs dill 4 peppercorns Salt, to taste 9 cups water === FOR THE SOUP [...]

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Pineapple Rice

Pineapple Rice

| March 7, 2012 | 0 Comments

8 Servings 4 cups water 1 Tbl extra-virgin olive oil 1 Tsp salt 2 cups long-grain rice 1 can crushed pineapple – (1 lb 4 oz), drained, with juices reserved 8 Oz baked Virginia (or Black Forest ham ), (one whole piece) 3 scallions (3″ of green left on), thinly sliced on the diagonal 1 [...]

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Shrimp Scallop Kebabs Atop Tabouleh Salad

Shrimp Scallop Kebabs Atop Tabouleh Salad

| March 7, 2012 | 0 Comments

4 Servings 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1/2 Tsp cumin, Ground 1/2 Tsp curry powder Salt, to taste Freshly-ground black pepper, to taste 16 large shrimp – (abt 1 lb), peeled, deveined, tails left on 4 lemons, cut lengthwise into 8 wedges each/ pits removed 16 sea scallops – (abt [...]

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Jazzy Slaw

Jazzy Slaw

| March 7, 2012 | 0 Comments

12 Servings 1 green cabbage – (abt 2 lbs), cored, and thinly, Shredded 2 medium carrots, peeled, grated 1 green bell pepper, stemmed, seeded, halved and, Grated 1 Tbl coarsely-grated yellow onion 2 cups mayonnaise 1/2 cup sugar 1/4 cup Dijon mustard 1/4 cup cider vinegar 1 Tbl celery seeds Salt, to taste Freshly-ground black [...]

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