INGREDIENTS Tomato Water: Drink: Garnish: DIRECTIONS Tomato Water: Purée tomatoes and salt in a robot coupe. Wrap purée in a triple layer of cheesecloth and place in a chinois with a bowl underneath. Let sit overnight. Chill reserved liquid before using. Drink: Put gin and tomato water in a shaker with ice. Shake. Spritz glass with vermouth, pour in mixture, … Read more
I used this as a lobster tail dipping sauce, but it is perfect for this time of year. Ingredients: Directions: Add all ingredients except for olive oil to food processor. Blend for about a minute and slowly add the olive oil. I just pour it in to the little spout on top and let it … Read more
Servings: 4 Source: Paul Harsha (adapted from “Cooking with Entergy”) INGREDIENTS 1 stick butter 1 cup celery chopped 1 cup bell pepper chopped 1 cup yellow onion chopped 1/2 cup green onion chopped 1/4 cup parsley chopped 1 clove garlic minced 1 teaspoon flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon black pepper or to taste 1/4 teaspoon cayenne or to taste 14.5oz can diced tomatoes 1 pound crawfish … Read more
Every summer we try a few new herbs in the container garden. This summer’s picks were chervil and red sorrel. The chervil was delicious, but dried up when it got hot. The sorrel is still going strong. Sorrel Pesto Difficulty: Easy Servings: about 1 cup Source: Two Small Farms INGREDIENTS 2 cups coarsely chopped fresh sorrel ribs removed 1/3 cup packed fresh … Read more
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Difficulty: Easy Servings: 2 INGREDIENTS For Eggplant: 1 Japanese Eggplant Shichimi Togarashi 4 tablespoons Peanut Oil Sesame Oil For Dressing: 4 tablespoons Rice Wine Vinegar 2 tablespoons Mirin 1 tablespoon ponzu or soy 1 teaspoon Red Miso 1/2 teaspoon Sesame Oil DIRECTIONS Eggplant:Slice eggplant into 1/4 inch roundsLightly coat a sheet pan with oilPlace eggplant on sheet, drizzle … Read more
Prep Time: 35 min Cook Time: 25 min Difficulty: Easy Servings: About 8 pints Source: tasteofhome.com INGREDIENTS 4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.) 1-1/2 cups canning salt 4 quarts plus 2 cups water, divided 10 cups white vinegar 1/4 cup sugar 2 garlic cloves, peeled DESCRIPTION Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever … Read more
After taking Serious Eat’s advice on making sauerkraut and buying an Easy Fermenter kit, I’ve started pickling this year’s crop of Hungarian Wax Peppers. Here’s the basic recipe. Lacto-Fermented Peppers Prep Time: 30 minutes Total Time: 5-10 days Difficulty: Easy Servings: 1 quart Source: culturesforhealth.com INGREDIENTS Sweet peppers Sea salt Filtered water Seasoning of choice: cumin or cayenne, peeled garlic, sliced onion; cilantro … Read more
Servings: 4 to 6 Source: Oscar Levy INGREDIENTS 1/2 pound Okra (small, whole) 1 Vidalia onion 1 tablespoon red wine vinegar 3/4 tablespoon olive oil 1 splash lemon juice 1 dash tabasco 1 tablespoon white wine vinegar DIRECTIONS Pierce okra (leave whole). Boil with white wine vinegar until bright green. Blanch. Chop onion finely. Marinate okra, onion, vinegar & oil (refrigerate overnight). Season with lemon … Read more
Main Dish, Pasta & Noodles, Vegan, Vegetarian Prep Time: 25 mins Cook Time: 25 mins Difficulty: Medium Servings: 6 Source: Joe Yonan INGREDIENTS 1 pound dried orecchiette or other pasta shape 2 cups cooked borlotti (cranberry) beans, drained and liquid reserved Bread crumbs: 1/4 teaspoon kosher salt, plus more to taste 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided 1 cup panko-style or other dry bread crumbs … Read more
Prep Time: 10 min Cook Time: 110 min Total Time: 2 hours Servings: 6 Source: Paul Harsha, adapted from a recipe by Ben Fink INGREDIENTS 3 tbsp. olive oil 3 tbsp. smart butter 1 medium yellow onion, finely chopped 1 medium green bell pepper, cored, seeded, and finely chopped (1/4 inch dice) 1 clove garlic, minced 1 lb. plant based ground beef 1/4 cup red wine 2 tsp. garlic powder … Read more