The WAMC listening area is the home of countless fantastic social, political, and arts organizations; many of which are frequently featured in our programming. There are also a staggering number of phenomenal restaurants in our region and the producers of The Roundtable want to make sure those establishments get a fair shake. Every Wednesday at 10:35 they air a segment called "The Culinary Corner." In each segment a member of the WAMC staff visits with a divinely talented chef from an eatery in the listening area and together they teach you - the listener! - how to make a dish from that chef's repertoire; from that restaurant's menu. For the home cook it's a great way to make a meal at home that you've already enjoyed when dining out. For those less inclined toward food prep the segment spotlights a restaurant to add to the locations you frequent. Bon appétit! Attention Chefs and Restaurateurs: Would you like your establishment to be featured in a series of Culinary Corner recipes? If that appeals to you (and your restaurant is located in the WAMC listening area) please contact Sarah LaDuke. Culinary Corner can be heard every Wednesday. July 1, 2009 Sauce serves 2 Ingredients: In a hot sautee pan add mussels, all vegetables, and aromatics. Next deglaze with wine and pastis. Add cream and reduce. Season with salt, w.pepper, and lemon. Finish with butter, garnish with lemon, and serve. June 24, 2009 Makes 8 cups of soup.  Ingredients:For garnish: June 10, 2009  Ingredients for the dough: To make the dough: In a small bowl place the warm tap water. Add the dry yeast and sugar and stir gently to combine. (This process activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate.) Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, which is what you want. In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a lightly floured, smooth clean work surface and use your hands to knead the dough to a smooth consistency. Return the dough to a lightly oiled mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size. Preheat oven to 425 degrees F with a pizza stone. If you do not have a pizza stone, you do not have to go out a purchase one. A standard oven will do just fine. Divide dough in half and mold into a ball. Using a rolling pin, roll each ball of dough out until about ½" thick. If not using the dough right away, wrap each in plastic wrap and reserve until ready to use. If using the dough right away place on pizza peel, top with your favorite toppings and slide into oven. Bake until done, about 5-8 minutes. May 20, 2009 Parsnip Puree, Seared Scallops, Wilted Spinach, Pinot Sauce, Parsnip Chips Sauce serves 2 Ingredients: Simmer ingredients until fork tender. Place in blender and pulverize. Season 6 large u-10 diver scallops with salt and white pepper. In a hot cast iron pan sear them to MR golden brown. Deglaze with ¼ cup pinot grigio and mount with one knob of butter. Parsnip chips- Blanch parsnip peelings in 250 degree oil, then crisp in 350 degree oil. May 13, 2009  Makes a single 1.5 lb loaf Mark Bittman of the NY Times started a rage of bread-making with his article "No-Knead Bread" (adapted from Jim Lahey of Sullivan Street Bakery in NY) in November '06. We have been using it ever since and have modified it a little for our own versions - you can make wheat, rye, raisin, olive etc. Here is the basic recipe for a white "boule" (because of its round shape.) - Vanessa Daou Ingredients:
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest for 12-18 hours at room temperature. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. About a half-hour before dough is ready, heat oven to 500 degrees. Put a 6-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 25 minutes, then remove lid and bake another 5 to 10 minutes, until loaf is beautifully browned. Carefully tip out of pan, and cool on a rack. May 6, 2009 1 Serving Ingredients: Marinade
Enchilladas
In a small sauté pan, pre-heat and add a little oil spray to lubricate the pan. Add shrimp (6) with aprrox. 2 T of the marinade. Add 1/8 t of kosher salt. Saute 2 minutes moving shrimp so they don't stick or possibly burn. Turn shrimp in pan and turn off heat for last minute of 'cooking'. (the pan is still quite hot) After the shrimp is fully cooked, pour off any excess oil left in pan. Add aprrox. 1 t water to deglaze "the fond" from the pan. Add three shrimp to each pre-oiled corn tortilla, a sprinkling of minced onion and shredded cheese and roll into a "tube". Cover with red sauce, or other, top with cheddar, add rice and beans to the plate if desired. Cook in 500 degree oven for approx. 5 minutes. April 22, 2009 Serves 4 Ingredients: Dressing: Salad: First, make the vinaigrette. Place the minced shallots in a bowl and add the vinegars. Season with salt and pepper and let sit 15-20 minutes. Whisk in the olive oil and adjust the seasonings to taste. Set aside. Next, prepare the beets. Preheat the oven to 400°F. Scrub the beets and wrap each one in foil. Roast for about 1 hour or until a knife slides in with ease. Set aside to cool. When cool, peel the beets and cut into wedges. Set aside. In a large bowl, combine the baby greens, basil, parsley and chives. Pour half the vinaigrette over the greens and toss until all the greens are coated. To assemble the salads, pile the baby greens in the middle of four individual plates. Arrange the beets on top of the baby greens and drizzle the beets with the remaining vinaigrette. Crumble the goat cheese over the top and sprinkle with freshly ground pepper. April 8, 2009 Makes about 24 cookies (depending on size of cookie) Ingredients: In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with your chosen cookie cutter. Place the cut shapes on an un-greased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Royal Icing Makes 3 1/2 cups Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Color the icing as you like with food coloring. We store the different colors in zip-lock bags which keeps them from drying out. Snip off the corner of the bag and squeeze icing onto the cookies. Spread with a knife and sprinkle with colored sugar. Let icing harden at least one hour. April 1, 2009 Sauce serves 2 Ingredients: In a sautee pan add butter, garlic, onions, and ham over med-low heat and sweat. Deglaze with white wine and reduce. Add cream, cheese, parsley, salt, w. pepper and green peas. Blanch pasta to al dente and add to pan, finally add egg yolks and toss until becomes thickened. Serve immediately. March 25, 2009 Serves 4 Ingredients: 
In a large sauté pan add oil, heat up and add both squashes and broccoli. Add all seasoning and sauté approx. 5 minutes stirring regularly. Pull off heat and add the sliced (de-gilled) portabella mushroom. Stir together to coat the mushroom with the spices present in the pan (do not overcook the mushroom). Place on a sheet pan to cool, or, immediately add the shredded carrots and diced tomatoes as the fajita is served on a sizzling skillet. March 18, 2009 Ingredients: In a non-stick pan place oil and butter over low heat. Whip egg whites to medium peaks, fold in yolks. Place mixture in pan a put into a 350 convection oven for 5-7 minutes. Saute mushrooms in 1 tsp butter and oil. Add salt and pepper to taste. Remove omelet from oven and stuff with mushrooms and cheese. Fold onto an appropriate dish, then serve. March 11, 2009 Yield: 4 quarts Ingredients: For the sage oil, roughly chop the sprigs of sage and place in small sauce pot. Add 1 cup olive oil, place over medium heat and warm just until the sage starts to fizz. Remove from heat, strain out the sage leaves (see end of recipe) and set in a warm location while you make the soup. Cook onions with a bit of olive oil until soft and translucent, making sure not to brown the onions or the soup will be less white at the end. Deglaze the pan: add apple cider and reduce by half. Fill pot with one quart of water and add bay leaf. Peel and cut celery root into large chunks and place directly into water so it doesn't oxidize. Add enough water to keep celery root just barely under water. (Adding too much water will make the soup too thin at the end. You can always add more water later.) Simmer until celery root is almost soft, approximately 20 minutes. Peel and cut apples directly into water and simmer until soft, about 10 minutes. Remove bay leaf from the pot. Puree soup in a blender and leave some of the liquid in the pot. Be careful not to thin out soup too much by adding too much of the cooking liquid. Strain through a fine sieve and season with salt. Serve drizzled with strained sage oil. February 18, 2009 We are waiting for the text version of this recipe - as soon as we recieve it, it will be posted here. Thank you for your patience! February 11, 2009 We are waiting for the text version of this recipe - as soon as we recieve it, it will be posted here. Thank you for your patience! January 28, 2009 The following recipe requires making the dough one day in advance of baking. Yields full sheet pan, 18 x 26 inches; divide recipe by 4 for one 10" round. Ingredients In bowl of KitchenAid or other mixer, dissolve yeast in water. Add flour, salt, and olive oil and mix with dough hook attachment until developed, approximately 15 minutes. It's easy to know when your dough is properly developed if you do the "pinch test." Turn off the mixer, pinch a small amount of dough, and pull it away. If you are able to break off a piece of dough, it's not developed enough. You'll know it is ready when you pinch, pull, let go, and the dough springs back. Coat the dough with a little olive oil, cover bowl with plastic wrap, and let ferment overnight (6-8 hours) in refrigerator. Remove dough from refrigerator, allow to come to room temperature. Place in oiled baking pan and deflate dough by pushing down on it with oiled hands until air has been removed and dough is flattened enough to cover bottom of baking pan. Oil top of dough and allow to proof again. This will take anywhere from one to two hours depending on how hot your kitchen is. The dough is sufficiently proofed when you poke it with a finger and the depression remains rather than springing back. Just prior to baking, brush with oil, sprinkle with coarse salt and add any other toppings you like: caramelized onions, pesto, tomatoes, olives, rosemary (for example). Bake at 375 approximately 15 minutes, until medium brown and crisp on edges. After baking, brush again with oil. January 7, 2009 Serves 4 The key to making light, fluffy mashed potatoes is to reserve at least 1 cup of the potato cooking water before draining. Using that in place of traditional milk to fluff up the potatoes protects the delicate flavor of the potatoes from being overwhelmed by the dairy taste. Using a good quality extra-virgin olive oil or unsalted butter will give them their necessary richness. Ingredients 1. In a large pot, cover the potatoes with salted water. Bring the water to a boil, reduce heat to medium-low, and simmer until the potatoes are very tender, about 20 minutes. 2. While the potatoes are cooking, heat the oil and rosemary in a small saucepan over medium-low heat until it is fragrant, about 4 minutes. (If wisps of smoke start to rise off the surface of the oil, immediately remove it from the heat.) Cover and set aside to steep, about 15 minutes. 3. Drain the potatoes, reserving 1 cup of the potato water. Return the potatoes to the pot and add ½ cup of the potato water, mashing well. Slowly drizzle in the rosemary-oil and continue mashing until combined. Stir in the olives and season generously with salt and lots of pepper. Serve warm. December 17, 2008 This Hudson Valley variation on Vichyssoise is a curiously delicious puree. I've had apple soups that are too sweet and I've had some that make you wonder where the apple is hiding. Not so here. The round apple flavor is alive and well. This soup IS autumn in the Hudson Valley. It is a very popular dish from my Winter Survival Soups Cooking Class at New World. It's a great way to use up apples that have been sitting in the fruit bowl for a few days and are past their prime. Serves 4 Ingredients: 1. In a large, heavy pot, melt the butter over medium heat and in it sweat the leeks and onions (cook them slowly, stirring often, until soft). 2. Add the apples and potatoes and sauté lightly, but don't brown them. 3. Add the stock and cider. Bring to a boil, then reduce to a strong simmer, stirring occasionally. 4. When the potatoes are softened, add the herbs and seasonings. 5. Puree in batches in a food processor. 6. Add heavy cream for a traditional Vichyssoise, or leave as is. 7. Garnish with creme fraiche or yogurt and chives. Serve hot or cold. December 10, 2008 For 10 years the horseradish crusted ahi tuna with miso aioli has been the most popular dish at Terrapin Restaurant. I use sushi grade #1 tuna for this dish and sear it briefly on both sides in a non-stick pan, leaving the center raw. Really, the key to this dish is the freshness of the tuna. At Terrapin, we get fish deliveries from a sushi supplier almost every day. The best way for you to get sushi grade tuna, at its freshest, is to ask your local fish store which days of the week their #1 tuna is delivered and make this dish on one of those days. Tuna with Horseradish Crust Combine all ingredients and press 1/4 inch thick crust onto one side of tuna steaks. Heat a non-stick skillet and add 2 Tbs. of oil until almost smoking. Add tuna, crust side down and cook for 2 minutes, until well browned. Flip and cook for one more minute. Serve immediately with miso aioli. Enjoy! Miso Aioli Combine all ingredients in a large bowl and whisk well to combine. December 3, 2008 Serves 4 Ingredients 1. Preheat the oven to 375°. Pat the chicken dry with paper towel and season well with salt and pepper. 2. Heat 1 teaspoon of oil in a large ovenproof skillet over medium-high heat. When the oil is hot and smoking, add the chicken pieces skin-side-down and cook until deep golden brown, about 8 minutes. Do not turn over during the browning process or you will tear the skin. 3. Meanwhile, make the lemon sauce: In a small bowl, combine the lemon juice, 3 tablespoons olive oil, the vinegar, garlic, rosemary, and a pinch of salt. Set aside. 4. When the chicken skin is well-browned, arrange it skin side up in the skillet. Mix the lemon sauce well, and pour it over the chicken (do not discard any of the fat in the pan unless there is more than 2 tablespoons). Transfer the skillet to the oven and bake until the chicken is cooked through and registers 165° on an instant-read thermometer, about 15 minutes for thighs, 20 to 25 minutes for breasts. 5. Transfer the chicken to a plate, and stir the parsley into the sauce remaining in the skillet. Pour the sauce over the chicken pieces, and serve warm. November 26, 2008 Serves 4 A classic autumn dish is a stuffed acorn squash. A combination of apples, walnuts and dried cranberries make a colorful and seasonal accompaniment to a meal, or even a main course. The squash must be first cut in half and baked for about 40 minutes until soft. Then the stuffing can be added nd the dish cooked some more. The sweeter spices like ginger, cinnamon, and nutmeg are traditional, but be careful to avoid adding too much sugar, or it will seem more like dessert than dinner. Happy fall! -Chef Ballon Ingredients 1. Cut the squash in half, and scoop out the seeds inside. 2 Bake the squash cut side down on a baking pan for about 40 minutes at 350. 3. Core and dice the apples, and sauté with the fresh ginger in a little butter briefly. 4. Combine the dry fruit with the nuts and apples, and stuff the center of the squash. 5. Top the stuffing with a few butter pats, and a sprinkling of brown sugar. 6. Bake for another 20 Minutes at 350, and serve hot. November 12, 2008 Callaloo is the name of a leafy green vegetable that is a staple of West Indian cooking, and also of the soup made from that green. Since callaloo, the vegetable, is not commercially available in most North American markets (though it does grow wild ), I like to substitute kale and spinach. The results are delicious and you couldn't ask for a healthier dish. Kale is one of the best cancer-fighting foods and spinach is packed with nutrients. Another ingredient, okra, is full of pectin and potassium, which is a great healer. Cooking the okra for a long time until the seeds turn pink makes them digestible. Most Caribbean recipes use salt pork as a seasoning. I've omitted the pork but captured its essential saltiness by using clam stock. The Scotch bonnet pepper gives this soup a nice round heat. When I prepared Callaloo on the Today Show, the peppers I picked up in Manhattan were particularly fresh and very hot. I certainly pleased the palate of chile-fancier Al Roker, even though it was 8:45 AM! Serves 6
Ingredients: In a 3- to 5-quart heavy pot, heat the oil over medium heat. Add the onions and cook to soften, but do not brown them. Add the Scotch bonnet, garlic, okra and thyme. Turn up the heat until the ingredients sizzle. Add 1 quart water and the clam juice and bring to the boil. Let boil hard for 5 minutes. Add the kale and spinach, cover the pot, and reduce the heat to medium. Cook for at least 40 minutes up to 1 hour, or until the okra seeds start to turn pink. Add the crabmeat and cook for 5 minutes. The soup reheats well; in fact, it gets better and better as it ages. October 22, 2008 Serves 4 to 6 Ingredients 1. In a large saucepan over medium heat, melt the butter. 2. Add the onion, ginger, and garlic and cook until softened, about 5 minutes. 3. Add the curry powder and cayenne and cook until very fragrant, about 1 minute. 4. Add the carrots, lentils, broth, and coconut milk and bring the soup to a boil. 5. Reduce heat to low, cover, and simmer until the lentils are tender, about 20 minutes. 6. Stir vigorously with a whisk to break up the lentils, then season to taste with salt and a squeeze of lime juice to brighten the flavors. 7. Add the spinach leaves just before serving and stir until wilted. Serve hot or warm. October 15, 2008 Serves 4 Of all the food items grown in the garden, nothing's as different as growing your own lemongrass. If you buy lemongrass in the supermarket, it is dry and woody, almost like bamboo. Fresh lemongrass, however, is green and verdant, with a very powerful bouquet and flavor. The tops of the leaves are green like scallions, and full of flavor. The best way to use lemongrass is to make a broth, steeping the lemongrass in stock, sort of like tea. With the weather getting cooler, hot broth is that much more appealing. The following recipe is the model of eastern simplicity; a few vegetables and fish in a pungent clear broth. Bon Appetite! - Chef Ballon Ingredients In a small soup pot, brown the onions and ginger, add the stock and lemongrass, pepper flakes, and soy sauce. Bring to a boil, then lower flame very low, cover, and let steep 30 minutes. Strain the broth, reserve the liquid, and discard the cooked lemongrass broth. Place the broth in another small sauce pot, add the remaining ingredients, and simmer for 5 minutes. Ladle into 4 bowls, and serve immediately. Garnish with a piece of lemongrass. October 8, 2008 The mussels I use come frozen and fully cooked from New Zealand. The are available at many fish markets frozen. Defrost them prior to using. - Josh Kroner Sautéed Mustard Greens Heat oil over medium heat in large sauté pan. Add leeks and sauté until tender. Add greens, stir and cover until greens wilt, about 2 minutes. Cook uncovered over low heat for an additional 3 minutes. Reserve. Lemongrass Beurre Blanc Add first five ingredients to a small saucepan and bring to boil over medium heat. Reduce mixture until syrupy (be careful here not to burn it). Add cream, and continue to reduce slightly. While whisking add the cubed butter. This is the tricky part. You want to make sure the sauce doesn't get over about 150 degrees (Hot to touch). The best way is to turn down the heat and keep moving the pan on and off the heat, especially with an electric burner, which does not change temperature quickly. Whisk continuously until the butter has incorporated into the sauce. Add honey, and season to taste with salt & pepper and reserve. To Finish Preheat oven to 400º. Place mussels, shell side down, on a baking pan. Sprinkle a little water on each mussel and top with a spoonful of the mustard greens. Bake in oven for about 5 minutes, or until hot. Remove from oven and carefully place on serving dish. Put approximately ½ teaspoon of the beurre blanc on each mussel. Serve right away. Bon appetite! October 1, 2008 Serves 8 to 10 - This rich torte will sink significantly as it cools. Ingredients 1. Preheat the oven to 350°. Butter a 9-inch springform pan or pie plate. 2. Melt the chocolate and butter in a double boiler or in a heat-proof bowl set over a pan of simmering (not boiling) water. Stir with a rubber spatula until smooth. (Alternately, the butter and chocolate can be melted in the microwave: Place the chocolate and butter pieces in a glass bowl and cook on high for 2 minutes; stir the melted butter and chocolate until smooth.) 3. Allow the chocolate-butter mixture to cool until just warm to the touch. Stir in the egg yolks and vanilla, and set aside. 4. In a large bowl, whisk egg whites until soft peaks form. Gently sprinkle the flour and sugar over the whites, and beat until smooth and glossy, about 10 seconds (do not overbeat or the whites will dry out). Using a rubber spatula, add one-third of the egg white mixture to the chocolate mixture to lighten it. Gently fold in remaining whites until no white streaks remain. Transfer the batter to the prepared pan. 5. Bake until a knife inserted into the middle of the cake comes out clean, 25 to 30 minutes. If using a springform pan, run a knife along the edges of the pan to loosen the cake, and cool for 30 minutes before completely removing the ring from the pan. If using a pie plate, simply serve the torte from the dish. Serve the torte with whipped cream and berries on the side. (This torte can be prepared one day ahead, and covered with plastic wrap and chilled in the refrigerator overnight. Bring to room temperature before serving.) September 17, 2008 Ingredients: Preheat an oven to 400. Press the toasted nuts into one side of the salmon filets, and set aside. Peel 4 of the pears, blanch in boiling water for 30 seconds, and then cool in ice water. Drain well. Puree the cooked pears in a blender with ½ teaspoon ginger. Place the nut coated salmon filets in the oven, and bake about 8 minutes at 400. Slice the remaining 4 pears unpeeled, and lightly sauté in a little oil with the remaining ½ teaspoon ginger, until soft. Add the spinach to the sauté pan, and lightly wilt. Place some of the pear puree on the bottom of 4 plates, put the cooked salmon in the center, and top with the cooked pear and spinach mix. Serve immediately. September 10, 2008  Yields one hotel pan (18 x 11 inches); divide recipe in half for 9 x 13 baking pan. Some trimming of filo dough will be necessary to fit pan.Ingredients: Mix chopped nuts, sugar, cinnamon, and rosewater in a large bowl. Set aside. Brush baking pan with some of the melted butter. The 12 oz. melted butter will be used up, layer by layer, by the time the last layer of filo is used up; brush accordingly. Begin building your baklava layer by layer. The first 6 and last 6 layers of the baklava will not have any of the nut mixture in it, as it will poke through the filo dough. Place one layer of dough in the buttered pan. Brush it with more butter. Lay another piece of dough on top of the first; spray liberally with water. Repeat, alternating butter and water, for 6 layers. Then start adding nut mixture to one layer, followed by a layer of buttered dough and a layer of watered dough. You will do 4 or 5 layers of nut mixture, being sure to spread nut mixture all the way to edges of pan. Finish with 6 layers brushed alternately with butter/water. The last layer, i.e the top of your baklava, will be brushed with the last of the butter after you have cut the baklava. Cut the baklava with a sharp knife into however many portions you desire. It is important to cut the baklava before baking; if you do so after it comes out of the oven, the filo dough will shard. Bake 15 minutes at 375, until filo dough puffs and round slightly. Lower heat to 350 and bake an additional 15-20 minutes, until light brown. Drizzle with honey while still hot. September 3, 2008  There's nothing like being a chef in the Hudson Valley at this time of year. With all the great local ingredients available from our favorite farms such as Migliorelli Farm, Sky Farms, Brittany Hollow to name a few, the Terrapin menu becomes that much more robust with local fresh flavors.One of my favorite vendors is Irving Mink. He brings us tomatoes with love. On many occasions, he will pull out a ripe red tomato from the delivery just to introduce it to me. "Look," Mink says, "Look how gorgeous this one is, so red, so great." So the next time you stop in, try the Heirloom Tomato Gazpacho, a seasonal addition to the menu, or make it at home with tomatoes from your garden and enjoy. - Josh Kroner Ingredients:
In a blender combine all ingredients except oil, salt, pepper and honey. You will need to do this in batches, depending on the size of your blender. Fill the blender no more than half full. Divide the oil into the amount of batches you will need to do. Puree until smooth, then add the oil to the blender while it is running to create an emulsification. Combine batches in a large pot or plastic container. In the container, season the soup to taste. Depending on the sweetness of the tomatoes and your personal taste, you may choose to add a little honey or leave it out completely. For the garnish, you are looking to add a little texture to the dish. Add one or two tablespoons of chopped vegetables to each bowl and a dollop of crème fraîche. Serve with a piece of crusty French bread. August 20, 2008 We are waiting for the text of this recipe. As soon as we get it, you will! Thank you for your patience. August 13, 2008 Yield: 1- 9" cheesecake Ingredients: 1) Soften cream cheese in mixing bowl with paddle. Scrape sides of bowl often, to insure no lumps. 2) Once soft and no lumps, add sugar and cream on low speed until smooth and creamy. 3) Add eggs slowly and scrape often, making sure incorporated thoroughly. 4) (While mixing) Melt butter and white chocolate together over a hot water bath. Keep heat low to ensure chocolate does not burn. 5) Add melted chocolate and butter to mix at low speed, blending to incorporate. 6) Add key lime juice blend in until just incorporated. Be careful not to over-mix. 7) Pour into prepared 9" pan (crust recipe follows) 8) Bake at 350 degrees for about 45 minutes. Check for doneness, there should be a slight jiggle in the center. 9) Cool in a warm place, when cooled run a knife along edges of pan to loosen cheesecake. Remove spring-form pan sides. Once completely cooled refrigerate. 10) When cool from refrigerator, top with sour cream topping to cover any cracks that formed during baking or cooling process. Recipe for single 9" cheesecake crust 1) Blend together ground graham crackers, sugar, and cinnamon. 2) Add butter in small amounts until crumbs hold together. 3) Press into bottom of a 9" spring form (or cheesecake) pan. 4) Bake at 350degrees F for 12 minutes, or until lightly browned. 5) Cool before using. Sour Cream Topping Recipe 1) Blend cream cheese until smooth and no lumps. 2) Add sugar, beating, scraping sides often, and insuring no lumps. 3) Add in sour cream and vanilla until incorporated. Smooth over top of cooled cheesecake, refrigerate any leftovers. July 30, 2008 We are waiting for the text of this recipe. As soon as we get it, you will! Thank you for your patience. July 24, 2008 Ingredients:
July 16, 2008 We are waiting for the text of this recipe. As soon as we get it, you will! Thank you for your patience. July 9, 2008 Ingredients:  Mix all ingredients well. Wrap and refrigerate for several hours before serving. The extra time allows the flavors to blend. Note: To make roasted red peppers, place washed whole peppers on open flame gas stove burners and turn with tongs as each side becomes black. If you don't have a gas stove, use a grill or the oven broiler. The key is to blacken the skin evenly on all sides and tops and bottoms. Once the peppers are completely charred place them in bowl and cover with plastic wrap. Allow to sit for 30 minutes until cool. Using a paring knife, gently remove the stem, the seeds and the char. Leave tiny bits of char to add flavor. Peppers can be prepared a day in advance. July 2, 2008 Serves approx. 4 people Marinade:
June 25, 2008 We are waiting for the text of this recipe. As soon as we get it, you will! Thank you for your patience. June 18, 2008 Serve as a party food or hors d'oeuvre! Ingredients:  1. Remove any dark area from Tuna Steak 2. Cut steak "bars" that are 1 ½ inch squared 3. Roll each tuna bar in the cracked pepper and then sprinkle each side of each bar with the salt 4. In a large sauté pan add the oil and butter and place over medium high heat. 5. When the pan is very hot, quickly add the tuna bars and using tongs turn the tuna bars every 20 seconds until each side is seared. Remove from pan quickly and allow tuna to cool. 6. When cool slice each tuna bar with a very sharp knife into ¼ inch slices and lay pieces out on a sheet pan. If seared properly the tuna will be very rare with a thin cooked surface. 7. Just before serving sprinkle liberally with Tamari. 8. Arrange cucumber slices on serving platter and top with a tuna slice. |
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