I'll share one of my favorite recipes if you'll share one of your! Here's mine, what's your favorite?!
Crust: 1 C sifted all-purpose flour
5 Tbsp. chilled butter, diced
3 Tbsp. ice water
1 lg. egg yolk
Filling: 2 Tbsp. olive oil
1 Lg. onion, halved, thinly sliced
1 Tbsp. red wine vinegar
1 ripe pear, peeled, halved, cored
1 Tbsp. unsalted butter
1 oz. Roquefort or blue cheese, crumbled
2 Tbsp. chopped toasted walnuts
2 tsp. walnut oil
For crust: combine flour and butter until it resembles corn meal. Mix water and egg yolk in sm. bowl. Stir mixture until moist clumps form. Gather dough together. Roll out on lightly floured surface. Cut into four, six inch rounds. Line tartlet pans w/ removable bottoms w/ dough. Trim edges. Cover and chill 30 min. (can be made day ahead, keep chilled)
For filling: heat olive oil over med/high heat. Add onion and sauté until golden. Mix in red wine vinegar. Season with salt & pepper, saute one minute more. (can be done day ahead)
Preheat oven to 350degrees. Line crusts
Answers: Pear, Walnut & Roquefort Tartlets
Crust: 1 C sifted all-purpose flour
5 Tbsp. chilled butter, diced
3 Tbsp. ice water
1 lg. egg yolk
Filling: 2 Tbsp. olive oil
1 Lg. onion, halved, thinly sliced
1 Tbsp. red wine vinegar
1 ripe pear, peeled, halved, cored
1 Tbsp. unsalted butter
1 oz. Roquefort or blue cheese, crumbled
2 Tbsp. chopped toasted walnuts
2 tsp. walnut oil
For crust: combine flour and butter until it resembles corn meal. Mix water and egg yolk in sm. bowl. Stir mixture until moist clumps form. Gather dough together. Roll out on lightly floured surface. Cut into four, six inch rounds. Line tartlet pans w/ removable bottoms w/ dough. Trim edges. Cover and chill 30 min. (can be made day ahead, keep chilled)
For filling: heat olive oil over med/high heat. Add onion and sauté until golden. Mix in red wine vinegar. Season with salt & pepper, saute one minute more. (can be done day ahead)
Preheat oven to 350degrees. Line crusts
soup
3/4 cup dried cannellini beans, soaked overnight and drained
4 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
1 leek, white and light green parts only, thinly sliced
1 carrot, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 garlic clove, thinly sliced, plus 1 whole garlic clove
2 sprigs fresh thyme
1 bay leaf
1 pound chopped cavolo nero (black cabbage), roughly chopped
1/2 pound chopped white cabbage, roughly chopped
2 scant tablespoons tomato paste
3 cups water
4 (1/2-inch) slices Italian peasant bread
Salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano
Place the presoaked cannellini beans in a medium stockpot. Add water to just cover the beans and bring the water to a boil over high heat. Lower the heat and let the beans simmer until tender, about 1 hour.
In a 12-inch saute pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, leek, carrot, celery, sliced garlic, and herbs. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the black and white cabbages and cook until the cabbage has softened and the flavors have blended, about 10 minutes. Salt and pepper, to taste. Remove the sprigs of rosemary and thyme and the bay leaf. Add the tomato paste, and stir until the tomato paste is well distributed throughout the vegetable mixture.
Preheat the grill or broiler.
Add the vegetable mixture to the pot with beans and water and let simmer until the flavors are well blended, about 30 minutes more. When the soup is close to being done, toast or grill the bread until both sides are browned. Cut the remaining garlic clove in half, and rub the toasted bread with the cut end of the garlic. Discard the garlic.
Serve the soup hot in 4 warmed bowls with the garlic bruschetta on the side. Garnish with a sprinkling of Parmigiano, to taste.
simple tofu and veggies stir fry with ginger
that's mine i hope you like it
* 3/4 cup soy sauce
* 1/2 cup lemon juice
* 1 tbsp fresh ginger, grated or minced
* 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
* 2 tbsp vegetable or olive oil
* 1/2 cauliflower, chopped
* 1 bunch broccoli, chopped
* 2 carrots, sliced
* 1 onion, chopped
* 1 bell pepper, any color, sliced
* 1 cup snow peas
* 1 cup mushrooms, sliced (any kind)
* 3 green onions (scallions), sliced
* rice, pre-cooked
PREPARATION:
In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Strawberry & Bananna smoothie:
Blend two pots of Activia Strawberry yoghurt with two banannas. Serve