12 New Potatoes
6 T Butter
Salt and Pepper to taste
2 T cream or 1/2 and 1/2
Oven 375
Toss potatoes with Salt and pepper bake 25 minutes
Mash potatoes with butter add S&P to taste add cream
Saturday, December 9, 2017
Meat Loaf
2 T butter
1 c chopped fine onions
1/4 c celery diced
2 cloves, minced
3 steps bacon, diced
1c mushrooms, diced
1 lb beef, 83%
1/2 bread crumbs
1 egg
1/2 c ketchup, divided in half
1 1/2 T # 7 or bourbon
1 t Lea & P
1/2 T soy sauce
1 T brown sugar
2 T heavy cream, optional
Saute onions, celery and garlic. 3 mins.
Add bacon and mushrooms 4 mins.
Cool and then mix in meat, crumbs, egg, 1/4 c ketchup #7,Lea & P
Make loaf on rimmed sheet and bake
Make glaze with soy, sugar, ketchup in a bowl
After 10 mins brush loaf, return to oven for another 20 mins
Tuesday, December 5, 2017
Kale, pine nuts and currants salad
This was inspired by a lunch I had in Craft's Restaurant, NY inSeptember 2017.
4 ozs Currants, dried
3/4 c White Balsamic Vinegar divided
2 T Rice vinegar
2T Honey
2 T Olive Oil
1 t kosher salt
6 ozs. pinenuts, lightly toasted
1 bag Simple Nature Kale, stems removed
Salt and pepper
2 ozs Pecorino regiano cheese
Soak currants in 2/3 c Balsamic for up to 24 hours
Mix rice vinegar, honey, salt and olive oil in a glass bowl, set aside
Ribbon cut kale and add dressing. Let rest for at least 1 hour... massage every half hour
Add currants and nuts to kale and gently mix
Plate to serve adding more cheese to taste.
4 ozs Currants, dried
3/4 c White Balsamic Vinegar divided
2 T Rice vinegar
2T Honey
2 T Olive Oil
1 t kosher salt
6 ozs. pinenuts, lightly toasted
1 bag Simple Nature Kale, stems removed
Salt and pepper
2 ozs Pecorino regiano cheese
Soak currants in 2/3 c Balsamic for up to 24 hours
Mix rice vinegar, honey, salt and olive oil in a glass bowl, set aside
Ribbon cut kale and add dressing. Let rest for at least 1 hour... massage every half hour
Add currants and nuts to kale and gently mix
Plate to serve adding more cheese to taste.
Saturday, December 2, 2017
Quinoa and Peas Salad
1 1/2 cups quinoa, cooked and cooled
1/2 sugar snap peas, cooked 1 minute and cut 1 inch pieces
1/2 cup pine nuts, toasted
1/2 c chopped cilantro
1/4 c Olive oil
1 T Olive oil
3 T white wine vinegar
Salt and pepper to taste
1/2 c parmesan cheese
In a bowl, combine oil and vinegar with salt
In large bowl mix quinoa, peas, nuts, cilantro and dressing
Top with parmesan cheese.
1/2 sugar snap peas, cooked 1 minute and cut 1 inch pieces
1/2 cup pine nuts, toasted
1/2 c chopped cilantro
1/4 c Olive oil
1 T Olive oil
3 T white wine vinegar
Salt and pepper to taste
1/2 c parmesan cheese
In a bowl, combine oil and vinegar with salt
In large bowl mix quinoa, peas, nuts, cilantro and dressing
Top with parmesan cheese.
Sorrel
Sorrel is a year round drink in Trinidad.
It is used for many health aliments: to lower blood pressure.
To simulate the production bile by the liver and in the reduction of elevated cholesterol and triglyceride.
To prevent clogging of the arteries and a weight loss aid when taken daily.
A glass of sorrel a day, will keep the doctor away, because of its powerful antioxidant properties.
High in vitamins and minerals, similar to cranberries and pomegranate juices.
Will detoxify the entire body.
1 # sorrel petals, dried
1 inch piece of ginger, grated
5 T sugarer or to taste
2 litters water
Rum to taste few cloves
1 lemon zest and juice
Bring water to a boil. Turn off heat and add petals, ginger zest and lemon juice.
Cover and let rest for 24 hours.
Strain through cheese, squeeze. add rum and pour into cleaned bottles. Add 2-3 cloves, seal.
It is used for many health aliments: to lower blood pressure.
To simulate the production bile by the liver and in the reduction of elevated cholesterol and triglyceride.
To prevent clogging of the arteries and a weight loss aid when taken daily.
A glass of sorrel a day, will keep the doctor away, because of its powerful antioxidant properties.
High in vitamins and minerals, similar to cranberries and pomegranate juices.
Will detoxify the entire body.
1 # sorrel petals, dried
1 inch piece of ginger, grated
5 T sugarer or to taste
2 litters water
Rum to taste few cloves
1 lemon zest and juice
Bring water to a boil. Turn off heat and add petals, ginger zest and lemon juice.
Cover and let rest for 24 hours.
Strain through cheese, squeeze. add rum and pour into cleaned bottles. Add 2-3 cloves, seal.
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