Live Qualitarian: Eat Well
Easy Grilling Peppers Select similarly sized (2-3 inch long) shishito green peppers, wash and dry with a kitchen towel. Warm olive oil in a sauté pan — 1 T. per six peppers — over medium high heat. Add dry peppers – stand back in case of splatter – and sauté,
Lamb BBQ Mustard Glaze Using the recipe in Mastering the Art of French Cooking Vol. 1 (p.335) by Julia Child, Steuart made a thick saucey mixture to spread on the small leg of lamb. Dijon mustard, soy sauce, garlic, rosemary and ground ginger – combine in a bowl and add
Beef Stuffed with Thyme Butter A butter made with fresh thyme, garlic chive from the garden and anchovy spread onto the pounded flat beef flap, or skirt steak meat. Roll the meat up like a jelly roll, and tie with kitchen string. Place rolls in a Le Creuset and add
Mom’s Date Bar Recipe Oven Temp: 350 °F 3/4 cup sugar 1 stick softened butter 3 egg yolks 170g (1 1/3 cup) all-purpose flour l tsp. baking powder 1/2 tsp.salt 1 tsp. vanilla 2 cup dates (cut fine) 3/4 cup nuts (cut fine) 3 egg whites powdered sugar (optional) Cream
Pour vodka on fresh sorrel leaves. Let sit for at least 20 minutes. Blend with an immersion blender until very minced. Add ice and strain into chilled martini glasses. Set in the setting sunlight coming through your front – westerly facing – window.
White and Red: Steuart has become the breadmaker for our family and rarely do we buy bread anymore or a store-made pizza dough. It has become his routine to mix a bread dough in the morning, let it rise overnight. This technique for pizza dough was something we learned from
New Year — Welcome 2016 We made a stuffed bread found in our Jacques & Julia cookbook, and it was added to with fresh vegetables, some stuffed mushrooms all as starters for this meal, that came to our dining room table for a light soup course, followed by an authentic
Just before Christmas Eve We had a light meal before making tamales that we would have for Christmas Eve dinner and to offer guests at our rented vacation home in our own town — for a long time.
Poached Eggs – Avocado Benedict Breakfast with home fries and a sausage-like patty made from ground meat (ground at our local store) and spiced to taste like sausage but without the nitrates and preservatives. The poached egg was set on a bed of chopped avocato and fresh tomatoes, and topped
Breakfast the morning after a dinner party, here, where we made use of the leftover tray of antipasto we had as a starter the previous night — and the baguettes that had be cut in slices to accompany the meal. Having been sliced the bread was perfect for dipping in