Not exact matches
A
little blue cheese sauce on each
of the crostini slices, topped with a
piece of juicy filet, a few caramelized
onions, then a sprinkling
of chives on top.
btw... I make Kreplach every year... I stick a
piece of flanken in my chicken soup, and save after draining the soup... saute a large
onion in a
little... ssshhhhhh... chicken fat, that I skim from the soup... ok... you can use canola oil... shred in the flanken, season to taste with kosher salt and freshly ground black pepper.
Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces)
of grilled / roasted chicken with 1 orange container (about 2 tablespoons)
of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic,
onion, pepper and oregano)-- Sometimes I top with a
little cheese and avocado and / or eat with WASA crackers or a
piece of fruit
Then just shred the sprouts (some stores have bags
of shredded brussels sprouts), slice some green
onions, a
little red bell pepper for color, toss in some chopped peanuts, top with a
piece of grilled salmon and your good to go.
The wagyu beef tataki comes out thinly sliced with a pink centre with a topping
of onion escabeche cubes which is like pickled
onion and
little pieces of crispy garlic and squiggles
of parmesan mousse and a drizzle
of lemon oil.
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g
piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small
onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a
little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge
piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
Some
of my mother's specialties were cheese knishes (farmers cheese with
onions and dill, mixed with a
little egg to hold the mixture together) and raisin strudel (finely chopped raisins and nuts held together with a
little strawberry or apricot jam, with the dough topped with a mixture
of cinnamon and sugar), all
of them tightly rolled in the same dough and cut into those perfect bite - sized
pieces
My guests did that wonderful thing where you begin with knives and forks and then gradually just rip off a
piece of the nan and make
little mouthfuls with yogurt, cilantro, a bit
of chicken, a tomato, an
onion....
One
piece of advice, I didn't dice my
onions small enough so next time I would make them a
little smaller so they aren't as noticble in the completed product.
Dinner: — ~ 2 cups
of boiled mung dalas beans (with some ginger, curry spices mix and
onions sautéed in a table spoon o virgin olive oil); — 2 cups
of greens: lettuce, baby spinach, ruccola; — a handful
of walnuts and almonds; — a cup
of green tea; — a
little piece of black chocolate;
Assemble the sandwiches from the bottom up in the following order: 1 bun half, 1
piece of tempeh, a
little of the bourbon sauce and
onions, a few spinach leaves, 1 tomato slice, a pinch
of salt, and the other bun half.
Add small chunks
of medium cheddar cheese, a small spoon
of sour cream, a
little mayonnaise, a small
piece of garlic and a tiny
piece of green
onion and a pinch
of thyme and a
little sprinkle
of fresh ground pepper.
Add small chunks
of medium cheddar cheese, two or three pimento filled olives, a small spoon
of sour cream, a
little mayonnaise, a small
piece of garlic and a tiny
piece of regular
onion and a pinch
of thyme and a
little sprinkle
of fresh ground pepper.
Or, add a
little to chopped fresh juicy tomatoes (salt and peppered) mixed with home - made crispy bacon
pieces and a tiny bit
of chopped
onion.
On the Italian side I love bruschetta, just plain tomato / red
onion / oregano on crusty bread drizzled with the tiniest bit
of extra virgin olive oil (no cheese necessary), and on the Slovenian side I love pickles with pickled
onions, home - made - on - the - farm cheese,
little pieces of canteloupe on toothpicks and the Slovenian equivalent
of prosciutto....