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About Me
- A place to share ethnic recipes and stories.
- West Chester, Ohio, United States
- Michael was fortunate to have been born in a diverse family. His family consisted of many different cultures. Most members learned the family recipes at a young age. After spending three years in Europe his knowledge of cooking grew. Cooking became a passion and he wanted to perfect recipes learned in Europe. His passion inspired him to read and study the culinary techniques from the countries visited. Many recipes he learned came from the kitchens of friends he met in Europe. He was obsessed with learning more about their food and culture. He collected books, attended cooking classes and tried and tested many recipes. He studied cooking styles in the US, and found that our country is very diverse. A simple thing like chili is different on the West Coast, East Coast and Mid-West. Wherever he visits it seems people love to celebrate life through eating and sharing with family and friends. Even though there are cultural, political and religious differences, when we sit down at the table to eat most differences seem to be trivial. I hope this web site opens doors for our visitors and inspires them to explore the foods and cultures of the different countries we plan to host each month.
05 July, 2013
04 July, 2011
Zucchini Rolls with Lemon-Garlic-Mint Sauce
Ingredients:
3 Medium - large zucchini
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2-4 tablespoons mint leaves, Plus 5 extra leaves
2 carrots cut in thin strips
2 garlic cloves
1 teaspoon kosher salt
Dipping Sauce:
1/2 cup extra virgin olive oil
5 mint leaves
1/2 jalapeno pepper chopped
2 tablespoons of freshly squeezed lemon juice
2 garlic cloves
1 tsp. Kosher Salt.
Method:
1. Place the garlic cloves and kosher salt in a mortar and pestle. Roughly mash.
2. add the evo oil.
3. add chopped mint
4. add 1/2 chopped jalapeno pepper
5. let stand for 1 hour or make a day ahead and keep in refrigerator.(sauce will keep for a couple days)
6. Use a mandolin to slice two of the zucchinis into long thin strips. Set aside and let them "wilt" a bit.
7. Slice the remaining zucchini into 3 inch matchsticks. Remove stems from basil, cilantro and mint. Place a zucchini strip on a flat surface. layer the end closest to you with a few zucchini matchsticks, basil, cilantro, and mint roll up on a slight diagonal to secure filling, Tie with a carrot strip. Serve with the dipping sauce.
3 Medium - large zucchini
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2-4 tablespoons mint leaves, Plus 5 extra leaves
2 carrots cut in thin strips
2 garlic cloves
1 teaspoon kosher salt
Dipping Sauce:
1/2 cup extra virgin olive oil
5 mint leaves
1/2 jalapeno pepper chopped
2 tablespoons of freshly squeezed lemon juice
2 garlic cloves
1 tsp. Kosher Salt.
Method:
1. Place the garlic cloves and kosher salt in a mortar and pestle. Roughly mash.
2. add the evo oil.
3. add chopped mint
4. add 1/2 chopped jalapeno pepper
5. let stand for 1 hour or make a day ahead and keep in refrigerator.(sauce will keep for a couple days)
6. Use a mandolin to slice two of the zucchinis into long thin strips. Set aside and let them "wilt" a bit.
7. Slice the remaining zucchini into 3 inch matchsticks. Remove stems from basil, cilantro and mint. Place a zucchini strip on a flat surface. layer the end closest to you with a few zucchini matchsticks, basil, cilantro, and mint roll up on a slight diagonal to secure filling, Tie with a carrot strip. Serve with the dipping sauce.
Cincinnati Chili Mix
20 June, 2011
Roasted Lemon Pepper Chicken
Roasted Lemon Pepper Chicken
2 tablespoons Extra Virgin Olive Oil
1 lemon, cut into 1/2-inch thick slices
1 large roasting chicken (about 5-6 lbs.)
Pam Cooking Spray
Herb Mixture:
4 large garlic cloves, minced
3 teaspoons grated lemon zest
4 teaspoons lemon-pepper seasoning
1 teaspoon salt
2 teaspoons dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon pepper
Method
After cleaning and rinsing chicken, allow it to dry. Rub the olive oil on the outside and inside of the chicken. Combine herb mixture ingredients and mix well. Rub the herb mixture all over the outside and inside of the chicken. Insert lemon slices inside of chicken and tie up the legs to keep juices inside. Grill using indirect heat or bake uncovered in oven until done. For the last hour of cooking, spray the outside of Chicken with Pam; cut string holding legs together. Check temperature in thickest part of thigh to read 180 degrees; juices should run clear. Allow chicken to rest (covered with foil) for 10 minutes before carving.
16 June, 2011
Baby Portabella Salad with Spring Mix
Ingredients:
4 Baby Portabella Mushrooms (1 pound)
3 Cups of Spring Mix
1/2 Cup Extra Virgin Olive OilGrated zest and juice of one Lemon
Kosher Salt and freshly ground pepper
3 cloves of Garlic
6 oz. piece of Parmigiano-Reggiano Chese
1. Preheat grill or oven
2. Cut mushrooms 1/4 inch thick Grill or Bake
3. Crush Garlic and Kosher salt using using a mortar and pestle
4. add the lemon zest and extra virgin olive oil
5. Divide the salad and mushrooms on 4 dishes
6. Spoon the olive oil mixture over top
7. Shave the Parmigiano-Reggiano Cheese on top
8. Add extra Coarse Kosher Salt and ground pepper as desired
4 Baby Portabella Mushrooms (1 pound)
3 Cups of Spring Mix
1/2 Cup Extra Virgin Olive OilGrated zest and juice of one Lemon
Kosher Salt and freshly ground pepper
3 cloves of Garlic
6 oz. piece of Parmigiano-Reggiano Chese
1. Preheat grill or oven
2. Cut mushrooms 1/4 inch thick Grill or Bake
3. Crush Garlic and Kosher salt using using a mortar and pestle
4. add the lemon zest and extra virgin olive oil
5. Divide the salad and mushrooms on 4 dishes
6. Spoon the olive oil mixture over top
7. Shave the Parmigiano-Reggiano Cheese on top
8. Add extra Coarse Kosher Salt and ground pepper as desired
12 December, 2009
Eggplant Parmesan
Ingredients:
1/2 cup dry red wine
2 tablespoon fresh basil coarsly chopped or I tablespoon of dried
1 tablespoon fresh oregano
1 (28-ounce) cans tomato sauce
1 (28-ounce) chopped tomatoes, undrained
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup of olive oil
olive oil cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh basil (optional)
Preparation:
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. saute eggplant until browned about 2 minutes on each side. Drain with slotted spatula and place on a plate lined with paper towels. Repeat procedure with remaining eggplant. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil.
1/2 cup dry red wine
2 tablespoon fresh basil coarsly chopped or I tablespoon of dried
1 tablespoon fresh oregano
1 (28-ounce) cans tomato sauce
1 (28-ounce) chopped tomatoes, undrained
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup of olive oil
olive oil cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh basil (optional)
Preparation:
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. saute eggplant until browned about 2 minutes on each side. Drain with slotted spatula and place on a plate lined with paper towels. Repeat procedure with remaining eggplant. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil.
Spicy Vegetable Latkes
¾ cup coarsely grated zucchini
4 ounces small mushrooms finely chopped
1 medium onion, finely chopped
2 large garlic cloves finely chopped
½ cup coarsely grated yellow squash
½ cup coarsely grated carrot
½ cup coarsely grated parsnip
1 teaspoon ground cumin
¼ teaspoon turmeric
Salt and freshly ground pepper to taste
2 large eggs, slightly beaten
3 tablespoons of matzo meal
5 tablespoons oil
Preparation:
Combine first 10 items then add beaten eggs and matzo meal and mix well.
Heat oil in a 10-12 inch pan. Add 1-2 heaping tablespoons of mixture in heated oil. Use back of spoon to flatten them slightly . Sauté over medium heat for 2-3 minutes on each side, or until golden brown. Turn carefully using a fork and a spatula. (I use a mini spatula). Drain on a plate lined with paper towels.
Tip: Stir mixture before making the next batch. Remove any excess liquid so the latkes don’t break apart.
Yield: 12-14 small pancakes
If you are making larger amounts just increase the ingrediens proportionately
Latkes for Hannukah
Ingredients:
1 1/2 lbs of potatos, peeled.
1 Medium Onion
1 egg, lightly beaten
1 teaspoon salt
1/4 to 1/2 teaspoon white pepper
2 tablespoons of flour
1/2 teaspoon baking powder
1/2 cup of vegetable oil, more if needed
Coarsley grate potato and onion, place in colander and squeeze out liquid as much as possible.
Place mixture in a bowl and add the egg, pepper, salt, flour and baking powder.
Heat 1/2 cup oil in a deep heavy 10-12 inch skillet. Add 2 tablespoons of mixture for 1 pancake, Add 3 or 4 more and flatten with back of a spoon so each measures about 2 1/2 inches. Fry over medium heat for 4 to five minutes. Use a spatular and fork to turn carefully and continue for 4 minutes or until golden brown and crisp.
Drain on a plate lined with paper towels.
Stir mixture before adding a new batch. Serve hot.
Yields 12 to 15 pancakes about 4 servings.
Note: If you are making larger amounts just increase the ingrediens proportionately.
Serve with applesauce and sour cream. Also plain yogut can we used.
03 December, 2009
November & December are great months for Cooking
We are coming to the best months of the year. Begining with Thanksgiving then the Jewish Holiday Hanukkah, next we celebrate Christmass then ending with New Years. This is the season of some great cooking experiences and our site will post some great recipes.
Jambalaya Wraps
Ingredients:
1 cup chopped ham
1 cup smoked sausage, chopped
1/2 lb. party shrimp
1 cup cooked chicken, chopped
1/2 tsp. garlic powder
2 cups rice
1 tsp. sugar
1 tsp. Cajun seasoning
1/2 cup chopped onion
1 chopped bell pepper
1 cup hot Paces Picante Sauce
Flour tortillas
2 cups chicken broth
1/8 tsp. black pepper
Preparation
Sauté onion & bell pepper. Add shrimp, ham, sausage, & chicken & cook over medium heat for 5 minutes. Add sugar, black pepper, Cajun seasoning, garlic powder, & salsa to chicken broth. Bring to a boil & add rice & cook covered for 20 minutes. Add rice to meat mixture. Heat flour tortillas & fill mixture. Wrap as you would a soft tortilla.
1 cup chopped ham
1 cup smoked sausage, chopped
1/2 lb. party shrimp
1 cup cooked chicken, chopped
1/2 tsp. garlic powder
2 cups rice
1 tsp. sugar
1 tsp. Cajun seasoning
1/2 cup chopped onion
1 chopped bell pepper
1 cup hot Paces Picante Sauce
Flour tortillas
2 cups chicken broth
1/8 tsp. black pepper
Preparation
Sauté onion & bell pepper. Add shrimp, ham, sausage, & chicken & cook over medium heat for 5 minutes. Add sugar, black pepper, Cajun seasoning, garlic powder, & salsa to chicken broth. Bring to a boil & add rice & cook covered for 20 minutes. Add rice to meat mixture. Heat flour tortillas & fill mixture. Wrap as you would a soft tortilla.
Roasted Chicken and Herbs
I use chicken in a lot of my recipes because it is so versatile and inexpensive. With everyone watching calories it is used in a great deal of low-fat cooking. Try this one and you won't go wrong.
Ingredients:
1 large roasting chicken (about 4-5 lbs each)
4 tablespoons Olive Oil
Herb mixture:
4 large garlic cloves, minced
2 ½ teaspoons lemon-pepper seasoning
1 teaspoon salt
½ teaspoon pepper
2 teaspoons dried thyme, crushed
½ teaspoon dried basil, crushed
½ teaspoon of oregano
Directions:
Rub the olive oil on the inside and outside of the chicken. Combine herb mixture ingredients and mix well. Rub the herb mixture all over the inside and outside of the chickens. Tie up the legs to keep juices inside. Grill using indirect heat or bake uncovered in oven until done. For the last hour of cooking, spray the outside of the chicken with Pam; cut string holding legs together. Check temperature in thickest part of thigh to read 180 degrees; juices should run clear. Allow chickens to rest (covered with foil) for 10 minutes before carving.
My Notes:
I include chicken in a lot of my parties because it can be used with so many different side dishes. A variety of vegetables, rice, baked macaroni, mashed potatoes. You can get creative with poultry. My favorite is roasted chicken with herbs, mashed potatoes and green beans. Just add a salad and desert and you have a low calorie, low cost dinner you can be proud to serve and will get you a lot of compliments.
Ingredients:
1 large roasting chicken (about 4-5 lbs each)
4 tablespoons Olive Oil
Herb mixture:
4 large garlic cloves, minced
2 ½ teaspoons lemon-pepper seasoning
1 teaspoon salt
½ teaspoon pepper
2 teaspoons dried thyme, crushed
½ teaspoon dried basil, crushed
½ teaspoon of oregano
Directions:
Rub the olive oil on the inside and outside of the chicken. Combine herb mixture ingredients and mix well. Rub the herb mixture all over the inside and outside of the chickens. Tie up the legs to keep juices inside. Grill using indirect heat or bake uncovered in oven until done. For the last hour of cooking, spray the outside of the chicken with Pam; cut string holding legs together. Check temperature in thickest part of thigh to read 180 degrees; juices should run clear. Allow chickens to rest (covered with foil) for 10 minutes before carving.
My Notes:
I include chicken in a lot of my parties because it can be used with so many different side dishes. A variety of vegetables, rice, baked macaroni, mashed potatoes. You can get creative with poultry. My favorite is roasted chicken with herbs, mashed potatoes and green beans. Just add a salad and desert and you have a low calorie, low cost dinner you can be proud to serve and will get you a lot of compliments.
Southern Fried Catfish
Ingredients:
Mix together meal, cayenne & black peppers, dry mustard, garlic powder, & salt, this will make more batter than you can use at one time. May be kept in freezer. Put peanut oil in a deep fryer (approximately 5 inches deep). Be sure not to overfill pan with oil so that it will boil over the top while frying fish. Heat oil . Care should be used not to overheat oil (Oil will start smoking if it gets too hot). Dip fish in milk or egg whites so filets are moist. Put some of the meal mixture into a gallon size baggie. Put 3 or 4 fish filets into the bag & shake until coated with meal mixture. Drop into heated oil (extreme care should be taken). Cook until fish are brown & all moisture has cooked out. Fish will float to top of oil. Drain on paper towels. You can cook hush puppies & French fries in the same oil. This will help clean the oil. Allow oil to cool & strain. May be used several times
- 1/2 lb. fresh catfish filets per person
- 2-1/2 lbs. yellow corn meal
- 8 oz. dry mustard
- 1/2-cup Peanut oil
- 6 oz ground cayenne pepper
- 2 tsp. garlic powder
- 1 tbs. cracked black pepper
- 1/2 tbls salt
Mix together meal, cayenne & black peppers, dry mustard, garlic powder, & salt, this will make more batter than you can use at one time. May be kept in freezer. Put peanut oil in a deep fryer (approximately 5 inches deep). Be sure not to overfill pan with oil so that it will boil over the top while frying fish. Heat oil . Care should be used not to overheat oil (Oil will start smoking if it gets too hot). Dip fish in milk or egg whites so filets are moist. Put some of the meal mixture into a gallon size baggie. Put 3 or 4 fish filets into the bag & shake until coated with meal mixture. Drop into heated oil (extreme care should be taken). Cook until fish are brown & all moisture has cooked out. Fish will float to top of oil. Drain on paper towels. You can cook hush puppies & French fries in the same oil. This will help clean the oil. Allow oil to cool & strain. May be used several times
02 December, 2009
Tabouli Salad
serves 4-6 as a side
1/2 cup bulgur (cracked wheat)
2 Cups water
4 spring onions (scallions), white and green parts finely sliced into rounds
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon allspice
2 lemons, juiced
1/4 cup olive oil
2 large bunches flat leaf parsley, finely chopped
4 ripe tomatoes, finely diced.
10-15 large mint leaves, finely chopped. or 2 tbsp. dry
Directions
1. In a small bowl combine the bulgur (cracked wheat) and cold water and stir to combine. Allow to sit for 10 minutes or so until all the water has been soaked up and the grains have softened slightly. Taste to check - they should have some bite but not too crunchy.
2. In a large bowl add the onion, salt, allspice, lemon juice and olive oil and stir to combine. Add the chopped parsley, diced tomatoes, mint and bulgur.
3. Toss to thoroughly coat with the dressing and serve immediately.
4. Serve with peta bread
1/2 cup bulgur (cracked wheat)
2 Cups water
4 spring onions (scallions), white and green parts finely sliced into rounds
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon allspice
2 lemons, juiced
1/4 cup olive oil
2 large bunches flat leaf parsley, finely chopped
4 ripe tomatoes, finely diced.
10-15 large mint leaves, finely chopped. or 2 tbsp. dry
Directions
1. In a small bowl combine the bulgur (cracked wheat) and cold water and stir to combine. Allow to sit for 10 minutes or so until all the water has been soaked up and the grains have softened slightly. Taste to check - they should have some bite but not too crunchy.
2. In a large bowl add the onion, salt, allspice, lemon juice and olive oil and stir to combine. Add the chopped parsley, diced tomatoes, mint and bulgur.
3. Toss to thoroughly coat with the dressing and serve immediately.
4. Serve with peta bread
08 October, 2009
BabaGhanoush
2 large eggplants
1 cup of natural yogurt
1/3 cup of tahini
Fresh mint
Lemon Juice
1 clove of crushed garlic
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 table spoons of pine nuts
1. Grill the eggplants on the open flame of your gas ring, turning on all sides, until their skins blacken and the flesh inside becomes soft. This may seem a lot of work but the smoky taste is well worth the effort.
2. Leave the grilled eggplants to cool and then cut in half and scoop out the soft flesh inside making sure to remove all the blackened skin.
Note: You can also do step 1 and 2 in the oven. Roast the eggplants in a preheated 400 degree F oven for 30 minutes.) Although, Grilling brings out the smoky taste.
1 cup of natural yogurt
1/3 cup of tahini
Fresh mint
Lemon Juice
1 clove of crushed garlic
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 table spoons of pine nuts
1. Grill the eggplants on the open flame of your gas ring, turning on all sides, until their skins blacken and the flesh inside becomes soft. This may seem a lot of work but the smoky taste is well worth the effort.
2. Leave the grilled eggplants to cool and then cut in half and scoop out the soft flesh inside making sure to remove all the blackened skin.
3. Add the warm flesh to a large mixing bowl and add the yogurt, tahini, lemon juice, garlic, salt and pepper. Place in food processor and blen until you have a smooth creamy dip.
4. Add the mixture to a serving dish and garnish with the fresh mint, a little olive oil and the pine nuts. Serve with plenty of warm pita bread.
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05 October, 2009
Hummus
Traditional Hummus
This version of hummus has a bit more texture than a traditional hummus. Making your own will allow you to puree your hummus till you get it just the way you like it. This chunky hummus is flavored in the traditional way with tahini paste, lemon juice, garlic, and olive oil. And even when you can find it, it is pricy. You can buy canned beans for this recipe too, but it is much better to make the beans yourself. It is more economical and the end result will be full of flavor.
Ingredients:
1 16 oz bag of Garbanzo beans
4 tablespoons – 1/4 cup Tahini Paste
2-3 tablespoons Lemon Juice
2-3 cloves of Garlic
1 tablespoon Kosher Salt
Olive Oil
¼ cup of pine nuts
Dash of sumac or paprika
1 teaspoon of parsley for garnish
Water
Method:
Soak beans overnight in enough water so that there is 3-4 inches above the beans. You do not change the soaking/cooking water at any time. This will produce as much bean flavor as possible. Add about 1 teaspoon kosher salt. Then bring beans to a boil over high heat, reduce to medium low and cook for 2-3 hours, or until very tender, but not falling apart. You may have to add additional water during the cooking process. The beans should have just enough cooking water left so that they are surrounded, but not covered in their water, and the water has thickened. Let the beans cool. Place 1/2 the beans and their cooking water in the food processor. Save the other half in the fridge or freezer for another day. Next add the tahini paste. Add lemon juice, fresh would be best, 2-3 cloves of grated garlic, or more to taste. At the end add olive oil until the hummus is desired consistency. Finally, sprinkle pine nuts on top for added garnish along with olive oil and some parsley. You can serve sprinkled with smoky cumin, smoked paprika, sumac, or a combination of all three for garnish
1 16 oz bag of Garbanzo beans
4 tablespoons – 1/4 cup Tahini Paste
2-3 tablespoons Lemon Juice
2-3 cloves of Garlic
1 tablespoon Kosher Salt
Olive Oil
¼ cup of pine nuts
Dash of sumac or paprika
1 teaspoon of parsley for garnish
Water
Method:
Israeli Salad
2-3 tomatoes cut diced
2-3 cucumbers diced
4 stalks green onion, finely chopped
1/2 bunch parsley, finely chopped (about ¼ cup)
Small bunch mint leaves, chopped (about ¼ cup)
Juice from 1/2 lemon
1 tablespoon lemon zest
1 pita, cut into bit sized pieces
1 sweet pepper, chopped
Oil for frying
Salt/pepper
1/2 teaspoon sumac or paprika
Dressing:
2 clove garlic
1 tsp. salt
¼ tsp. pepper
¼ cup of lemon juice
¼ cup olive oil
I a small mixing bowl, crush garlic and salt together. Add pepper, lemon juice and oil, blending well. May be used over any salad or vegetables.
Fry pita bread in oil until golden brown, drain on paper towels until cooled. Season the bread with salt and pepper. Combine all the vegetables and add lemon juice, zest and season with salt, pepper and sumac. Mix well. It is possible to add olive oil as well but because there is a lot of oil in the fried pita bread I usually omit it in this salad.
04 October, 2009
30 September, 2009
24 September, 2009
21 September, 2009
15 September, 2009
09 September, 2009
07 September, 2009
06 September, 2009
05 September, 2009
04 September, 2009
02 September, 2009
Great Food Network recipe
Recipe of the Day: Classic Bistro French Onion Soup ^na http://ow.ly/nnqv
about 2 hours ago from HootSuite Recipe of the Day: Classic Bistro French Onion Soup ^na http://ow.ly/nnqv
about 2 hours ago from HootSuite Recipe of the Day: Classic Bistro French Onion Soup ^na http://ow.ly/nnqv
http://www.epicurious.com/recipes/food/views/Broccoli-Garlic-Quiche-354952http://www.epicurious.com/recipes/food/views/Broccoli-Garlic-Quiche-354952
31 August, 2009
29 August, 2009
What's Cookin' Italian Style Cuisine: Baked Meat and bean chimichangas
http://pegasuslegend-whatscookin.blogspot.com/2009/08/baked-meat-and-bean-chimichangas.html
28 August, 2009
27 August, 2009
Great Bean Recipe
* 1/4 lb dried black beans (2/3 cup), picked over and rinsed
* 1 small onion, finely chopped (1/2 cup)
* 2 fresh cilantro sprigs
* 1/2 tablespoon olive oil
* 6 cups cold water
* 1/4 teaspoon salt, or to taste
Bring beans, onion, cilantro sprigs, oil, and water to a boil in a 2-quart heavy pot. Reduce heat and simmer, partially covered, until beans are just tender, about 1 1/4 hours. Add salt and simmer, uncovered, until liquid is evaporated to just below level of beans. Season with salt and discard cilantro sprigs.
Cooks' notes: • If you don't have time to cook dried beans, rinse and drain a 19-ounce can of cooked black beans. Cook onion in oil in a small heavy skillet over moderately low heat, stirring, until softened, then stir in beans, cilantro, salt, and 1/4 cup water and simmer, stirring, until beans are heated through. • Beans can be cooked 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.
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