RT : Pubs Are Tripling Their Beer Reserves Ahead of Tomorrow's Match . . . https://t.co/zcPKYmA5iQ via 1 month 5 days ago
RT : " You are going to be the first deported" " dirty Mexican " Were some of the things they yelled they yelled at th… https://t.co/qU2XsWPurF1 month 2 weeks ago
Happy longest day of the year! 15hrs 23mins of sunshine and smiles! https://t.co/mvnarg0YfM1 month 3 weeks ago
Edible garden salad w/ vinaigrette https://t.co/DKeS3Ds6MR2 months 3 days ago
 

 

Carrot Dill Soup

(from 4/6/09 newsletter)

1lb carrots, peeled and chopped
1 medium yellow onion, chopped                                                                    
1 Tbl vegetable oil
¼ cup chopped fresh dill
6 cups chicken or vegetable stock or water
2 tsp salt
½ tsp black pepper
2 TBL butter
2 TBL flour
½ cup heavy cream

Chimichurri sauce

(from August 2009 newsletter)
This zesty sauce with its roots in Argentina, makes a great topping for grilled meats, fish or shellfish. 
You can adjust the stronger flavors to satisfy your own palate.   You will see this sauce on a Black Forest
menu in the near future.

Linzer cookies

(from December 2009 newsletter)
yields approx 60 cookies

ingredients:
2 cups ground almonds
1 cups sugar
4 cups all purpose flour
1 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each nutmeg, cloves, ginger
2 tsp vanilla
1 tsp almond extract
2 egg yolks
1 lb softened butter (unsalted)

           

Sun-dried tomato vinaigrette

(makes extra and can be stored refrigerated and used on salads, etc.)

 
1/4 c. sun-dried tomatoes packed in oil......pureed in food processor
2 Tbl. chopped fresh rosemary
2 tsp. salt, 2 tsp. black pepper
2Tbl. Dijon mustard
3/4 cup. maple syrup
1 cup. red wine vinegar
3 cup. vegetable oil
  1. Blend all inredients in food processor except oil.
  2. With motor running, gradually add oil and dressing will blend nicely.

Pages