Fresh Taglierini with Kale and Sausage
Fresh Taglierini with Kale and Sausage In the beginning there were only eggs, flour, salt and olive oil. The simple but truly delicious pasta recipes comes from Giuliano Bugialli’s “Fine Art of Italian Cooking”. Ingredients Pasta 1 c Flour 1 extra large egg 1 tsp olive oil 1 pinch salt (The proportions for the pasta [...]
read moreBraised Lamb with Almonds and Mint
Braised Lamb with Almonds and Mint From Bon Appétit | November 2011 by Mario Leon Ingredients 2 pounds trimmed lamb shoulder, cut into 1 1/2″–2″ cubes 1 teaspoon kosher salt plus more for seasoning 1/2 teaspoon freshly ground black pepper plus more for seasoning 2 tablespoons olive oil 2 cups chopped onions 6 garlic cloves, [...]
read moreSmoked Pork Ribs with Mustard-Bourbon Sauce
Smoked Pork Ribs with Mustard-Bourbon Sauce Spice and Sauce from Epicurious Ingredients For sauce 1 tablespoon vegetable oil 2 bunches green onions, chopped 2 cups chopped white onions 8 large garlic cloves, chopped 2 cups (packed) golden brown sugar 1 cup ketchup 1 cup tomato paste (about 9 ounces) 1 cup whole grain Dijon mustard [...]
read moreSalad with Apricots, Pistachios, and Almond Soft-Fried Eggs
Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs This Dan Barber recipe found on Epicurious.com is seriously insane. I mean, breaded fried eggs?!? Since it isn’t quite summer yet, I substituted pears for the apricots. Ingredients 10 large eggs 1/3 cup all-purpose flour 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 1 [...]
read moreRoasted Chicken with Clementines & Arak
Roasted Chicken with Clementines & Arak From Jerusalem by Yottam Ottolenghi and Sami Tamimi Ingredients 6 1/2 tbsp arak, ouzo, or Pernod 4 tbsp olive oil 3 tbsp freshly squeezed orange juice 3 tbsp freshly squeezed lemon juice 2 tbsp grain mustard 3 tbsp light brown sugar 2 medium fennel bulbs (roughly 1lb) 1 large [...]
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