by Kevin | Nov 15, 2006 | appetizers
Cinnamon Toasted Pecans Wonderful in salad or just as a snack! 2 tablespoons butter (melted)2 tablespoons light corn syrup2 teaspoons sugar1/2 teaspoons ground cinnamon1/4 teaspoon salt4 cups (about 1 pounpecan halves Preheat oven to 250 degrees F.Stir together first...
by Kevin | Nov 15, 2006 | sides
Ishbel's Yorkshire Pudding A traditional dish from Epicurious. 5 ounces flour (or 1 heaping cup)1/4 teaspoon salt1 cup milk2 eggs1-2 ounces melted fat (beef, duck, lard, butter, oil) In a bowl combine flour, salt, and milk until well blended. Incorporate both...
by Kelly | Nov 15, 2006 | main course, soup
Shrimp Bisque A simple and satisfying version of a typically time-consuming restaurant classic. 2 tablespoons (1/4 stick) butter1 pound uncooked shrimp (peeled, deveined)2 celery stalks (diced)1 small onion (chopped)1 carrot (diced)2 1/2 tablespoons chopped fresh...
by Elaine | Nov 15, 2006 | breakfast, brunch
Fritatta di Spinaci e Cacio Omelette with Spinach and Cheese 2 tablespoons extra virgin olive oil1 onion (finely chopped)6 large eggs (beaten)1 pound spinach (stems removed, washed and blanched, squeezed dry and finely chopped)Salt and black pepper (to taste)1/4 cup...
by Elaine | Nov 15, 2006 | main course, soup
Escarole Soup This soup freezes beautifully. Soup:2 bags soup vegetables1 1/2 gallons cold water1/4 cup olive oil (plus 3 tablespoons olive oil)8 boneless (skinless chicken breasts)6 cloves garlic (smashed, plus 6 cloves garlic, finely chopped)1 (1-pounbag carrots...
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